Sunday, July 15, 2012

Health Benefits of Parsley

Although usually used as a garnish on entrées, the addition of parsley to a green smoothie is a smart decision. Parsley contains unique volatile oils such as myristicin, limonene, eugenol, and alpha-thujene. The volatile oils, especially myristicin have been shown to inhibit tumor formation, especially in the lungs, as published in the Journal of Agricultural and Food Chemistry. Flavonoids such as luteolin are present in parsley and serve as anti-oxidants. They help by combining with highly reactive oxygen radicals and help prevent oxygen-based damage to cells. Adding parsley to a green smoothie made in the Vitamix 5200 will add flavor and may even help reduce the risk of cancer. The bonus is, your breath will be fresh!

Health Benefits of Collard Greens

Collard greens are similar to kale in many ways. Like kale, they too contain the
phytonutrient sulforaphane which has been shown to stop breast cancer cells from
growing in a study published in Drug Discovery Today. Collard greens are also a very
good source of vitamin A, vitamin C and vitamin E and together, these antioxidants disarm
free-radicals which may prevent significant damage to life-sustaining molecules such as
enzymes, membranes, mitochondria and DNA. Include collard greens in your green smoothie
for an excellent source of calcium, which helps to maintain the strength and density of bones and may also help prevent osteoporosis.

Fresh Spinach

Famous for being the secret to Popeye’s legendary strength, spinach is truly a nutritional powerhouse—and perfect for green smoothies. A Harvard University study found that women who ate spinach more than five times a week had a 47 percent decrease in risk of cataract surgery compared with those who ate spinach less than once a month. Lutein, found in spinach, may also benefit eye health by reducing the risk of macular degeneration, according to the American Macular Degeneration Foundation. Vitamin A and vitamin K are two of the prevalent vitamins in spinach and they are known to help regulate blood flow, maintain bone health, preserve cell health and help the cells in the body grown normally

Health Benefits of Lettuce

Lettuce, like kale, is a low calorie green packed full of nutrients. Lettuce aids digestion and promotes liver health. It may also reduce the risk of heart disease, stroke and cataracts and may ease nervous insomnia. Lettuce is a good source of folate which is known to reduce neural tube defects such as spina bifida. The Spina Bifida Assocation of South Australia says the incidence of spina bifida could be reduced up to 70% by getting enough folate before and during the first 3 months of pregnancy. Lettuce is also a good source of iron and vitamin C and according to the National Heart, Lung and Blood Institute, lettuce may help to fight anemia.

Health Benefits of Kale

Kale is a form of cabbage and related to broccoli, cauliflower and Brussels sprouts. It is very low in calories and contains more nutrients than most other greens. Kale is an excellent source of vitamin K, which is essential for bone and blood health, and helps by mediating coagulation and anticoagulation. Sulforaphane is a chemical found in kale and also sprouts and broccoli.

A study published in Drug Discovery Today found that sulforaphane may help stop breast cancer cells from growing. The University of Texas conducted a study and found that a diet rich in kale may prevent bladder cancer by up to 29%. Kale may also help ovarian cancer too.

The Nurse’s Health Study observed that women whose diets provided the most kaempferol, a flavonoid found in kale, had a 40% reduction in risk of ovarian cancer. By supplying the body with plenty of calcium, copper and manganese, kale may help absorb iron and prevent bone loss.

Sunday, July 8, 2012

An Apple A Day

An Apple A Day
According to U.S. News and World Report titled attend “The Mainstreaming of Vegan Diets,” many leading nutritionist are now embracing vegetarian eating as “the most healthy way to live” for most people.

The Medical Journal Nutritionist, Metabolism and Cardiovascular diseases recently reported that vegans have a 70 percent reduced risk for developing type 2 diabetes. Similarly, according to Stroke magazine, women reduce their risk of stroke by 17 percent by eating more veggies, fruits, and whole grains.
It’s been concluded in Time Magazine that diet rich in vegetable and fruits can decrease the risk of heart disease.

Eating fruits and vegetable more is not about becoming a certain class or group, it’s not only for your heart, but it’s a lifestyle.

“The Seed: A Vegan Experience”

“The Seed: A Vegan Experience”
June 16 – 17 82 Mercer New York

A few weeks ago I had the awesome opportunity to attend “The Seed: A Vegan Experience” in New York with a special presentation by Joel Furman the infamous author of Eat to Live. The event was open to people wanted to improve their health and overall wellbeing by obtaining information on the countless benefits of plant-based existence.

 We were able to attend mix and mingle with fellow-conscious individuals, animal advocates, environmentalist and individuals who are interested in just expanding their knowledge while perusing the 80 vendors who were in attendance. There was so much to see and experience.
Out of all the things I experienced besides the Vitamix Demonstration, the Our Hen House ( which produces a multimedia resource that all you to find your own way to create change for animals. Some things that happens to meat before it get to your table would make you think twice about not saying Grace. There was a presentation called “From the Slaughter house to Your House.”

No I’m not a…….anything that would put a label on the way I eat. I am just contentious of what I put in my body and where it comes from. “
by AMJ