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I didn’t become aware of gestational diabetes until lately when my sister-in-law and my absolute friend were both diagnosed with it within a week. numerous women I know, myself included, have generated it by ways of pregnancies without having any serious difficulties like gestational diabetes.

Basically, gestational diabetes is a disease that can come on throughout pregnancy but that mostly disappears once the baby has been born. In a few women, pregnancy results in their blood sugar levels getting out of balance. A pregnant woman might realize that she is having blood sugar difficulties on her own or it might take a physician to establish that her levels aren’t normal. even though of how it is observed, gestational diabetes is a serious issue that requires to be handled with caution and care all through a woman’s pregnancy and after.

When my sister-in-law and my closest friend were stressed with feeling abnormally up and down throughout their pregnancies, their physician took blood tests and determined that their blood sugar levels were being suffering from their pregnancies and their food measures. They were both diagnosed easily by having this blood work done. At first they were hesitant and scared for the reason that gestational diabetes sounded big and they did not know how relatively basic the antidote process may be.

Gestational diabetes, for the reason that it is primarily an imbalance of blood sugar, can often be regulated by changes in diet and levels of exercise. the number of changes that are needed are dependant upon how poor of behaviors the women have to get started with. My sister-in-law and my friend had to make different levels of changes to their diets, but neither had to make such meaningful changes that their way of life was radically modified. generally their changes consisted of occurring a low-sugar and low-carb eating plan. Gestational diabetes provides a risk of the baby getting to large throughout its gestational period and needing to be delivered early or by c-section. The more the pregnant mother cuts down on sugar intake, the less probable it is that the baby will get too large to be delivered vaginally.

If you are pregnant or are thinking of becoming pregnant in the near future, take a few time and learn about alternatives to prevent gestational diabetes. It is the absolute for you and your baby. Prevention is continually a better possibility than having to find a solution to high blood sugar levels. Be clever with your food and exercise measures from the commence and you have to be able to avoid getting involved with gestational diabetes in your pregnancies. conversate with your physician and take every doable precaution.

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We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program (*), show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP (*) are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

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Most people are familiar with the use of peanuts in snacks, desserts and in Asian cuisine, but did you know that peanuts and peanut butter are cholesterol-free sources of protein that offer 13 vitamins and 26 minerals? Now you can enjoy them knowing that you are making smart choices. Check out the following Peanut Pointers about why you should pop more peanuts:

1. Peanuts’ and peanut butter’s combinations of fiber and mono-unsaturated fat satisfy for hours, which means fewer cravings for empty-calorie snacks.

2. Peanuts have no cholesterol. They are also a good source of protein, fiber and other nutrients like vitamin E.

3. Scientific evidence suggests that eating 1.5 ounces per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

4. Peanuts contain resveratrol, a naturally occurring phytochemical also found in red wine, which has been associated with reduced cardiovascular disease and reduced cancer risk.

5. Harvard School of Public Health researchers reported in 2002 that consuming one tablespoon of peanut butter or an ounce of peanuts five or more times a week is associated with a 21 percent and 27 percent reduced risk of developing type 2 diabetes, respectively.

In a nutshell, peanuts are a sweet and savory food that you can enjoy knowing they are beneficial. Keep peanuts in your pocket, purse, desk drawer, car or even under your pillow so you can always have a natural and nourishing snack handy. Peanuts are helpful in the kitchen too-add them to meals for an extra punch of protein.

Try roasting your own peanuts at home for a personal spin on flavor:

Place raw peanuts, in-shell or shelled, one layer deep in a shallow baking pan. Roast in a 350?F oven-15 to 20 minutes for shelled and 20 to 25 minutes for in-shell peanuts. Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

Eat your homemade peanuts plain, or while they are still hot, add some extra flavor. For delicately sweet peanuts, add sugar and cinnamon. Or add grated Parmesan cheese and chopped parsley. You can spice things up by adding spices such as paprika and cayenne pepper. Be creative! One big batch of roasted peanuts can be put in separate bowls with different flavors for a peanut party.

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4:38 PM 5/29/2006

By Lucien Beauley

Article Word Count: 556

At the turn of the 20TH century and in the throws of our industrial revolution, frontier families began losing much of their precious time…much family time. This was primarily due to the increased need for the wife to earn some of the household expenses in order to purchase the new luxuries of this industry growth. After all, electricity had just been introduced, along with the automobile. Most of them felt they could have a piece of it if they worked a little harder. Consequently, the traditional chores of food preparation became lax. Lost were the full day long meal preparations of their recent past. As this leap in industry growth gave them the new luxuries, it also lessened the quality of “their daily meals”.

In order to even try to explain the exact transition from the fully home prepared family meal to what would eventually become prepared by companies who would specialise in only doing this would take more than just a few paragraphs. It took the electric refrigerator/freezer, the gas and electric stove along with the microwave oven , which came much later to spur the quantum leap in the growth of this new service. Given the need for this greatly expanded food service industry came the need for the many shortcuts, food additives, preservatives and eventually, along with the natural transition in industry…the obvious need to stay in business by making a profit in the process. Our government became one instrument in the ability of companies to achieve this by having our Department of Agriculture supply the needed knowledge to help the manufacturer in the area of fertilizers in growing greater amounts of food per acre. Another was the Food and Drug Administration, which would regulate what went into the manufacture of food preparations, such as preservatives, food coloring, etc.. for the consumer.

As we progressed to the middle of the 20TH century, our food industry had by now gained a vast knowledge in food preparation, marketing and profitability. As with any evolving and profit minded industry, maintaining a comfortable profit can change methods of operation and they are no exception. The food manufacturers found that by adding preserving chemicals, or in some cases processed vegetable oils, the shelf life of their product could be greatly extended. Our governing agency, the FDA has been trying to regulate some of the processes being used by the manufacturers after long public outcry, but only a limited number have been removed. Because of the ongoing food adulterations, some of our basic food staples have increased in toxicity levels to the human liver. Even a simple serving of commercially manufactured “Ma’s” apple pie has registered a very marginal toxicity level to our liver. Bleaching of our processed wheat flour is one contributor to the increase in “white” flour toxicity levels. The food industry must still remove package ads which claim “Blueberry Muffins” that contain “no” physical blueberry, but only imitations made up of blue coloring.

After many decades, our world is only now beginning to slowly rectify the imperfections of our food industry, but even with this slow reversal, the images of what once was served at the turn of the 20TH century it is hoped will return again if only in our dreams.

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You must have heard about organic food, haven’t you? What do you know about it?

Imagine if your spinach, broccoli, carrots, celery, apples, oranges, pears, and other fruits and vegetables on your table do not contain chemical substances. A healthier body will be yours ever.

According to the United States Department of Agriculture (USDA), organic food is produced by farmers to emphasize renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

This food is produced and processed without using any synthetic ingredients or chemical substances which can disrupt the balance of nature.

Do you know what that means? Yes, organic food production is better for our environment.

Meanwhile, organic meat, eggs, poultry, and dairy products are produced by not using growth hormones and antibiotics. Wow, that’s supposed to be healthy and safe for your body.

Consuming organic food is indeed an investment to a healthier life in the future. Making it a daily menu for the family is a healthful idea as well.

What is the standard of organic food?

The USDA has established a set of national standard that “organic” labeled food must meet.

One of them is the farm condition, whether it follows the rules necessary to meet the USDA organic standards. For instance, there must be no prohibited substance for 3 years on land.

Certification to the companies that process or handle the organic food before it reaches local supermarkets or restaurants is also required.

How to tell if certain food is organic? See a label on the food package or watch for signs in the supermarket.

Costly, yet healthy

Unfortunately, you may find that organic food is rather more expensive from non-organic one. One of the reasons is organic food needs more farmers to handle the production as they weed, for example carrots and onions, by hand.

So it’s clear than consuming organic food is not simply about eating. Again, it is a future asset. Not only is it beneficial for our environment but also for our health, our family’s health.

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Did you know????
There is a process for the certification and labeling of organic foods.

In 1990, the United States legislature passed the Organic Foods Production Act. It assured the standardization the use of terms such as “organic” and “natural.” This act established a US Natural Organic Standards Board (NOSB).

Regulations were further promulgated by the US Department of Agriculture (USDA) in conjunction with the NOSB, so that today there is a set of standards that guide the entire industry. For example, NOSB defines organic agriculture as “an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and management practices that restore, maintain, and enhance ecological harmony.”

NOSB states that the primary goal of organic agriculture is to “optimize the health and productivity of interdependent communities of soil, plants, animals and people.” This standard is applied and followed by all entities accredited by the USDA.

There are several levels of labeling for organic foods, ranging from “100% organic,” (contents of 100% organically produced products), “organic” (contents of 95% organically grown products), and “made with organic ingredients” (contents 70% organically produced). A USDA seal of Certificate of Organic Ingredients can only be used, however, for products which contain 70% of more of organically produced contents.

Consumers, beware of products marketed and advertised as organic but do not meet the USDA standards and proof of certification. It does not necessarily mean the product is defective or poor, but it may not meet the important standards of “organic and natural” that you are seeking.

Check for quality organic products and more helpful articles at http://www.greatorganicproducts.com

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While a vegetarian diet is among the healthiest ways to eat, certain nutrients can be lacking on a diet that contains no animal products at all. In particular, many people are concerned that vegans may not get enough protein, calcium and iron from plant-based foods. This is because most people think of eating dairy products for calcium and meats for iron and protein. But it is possible to consume adequate amounts of these nutrients on vegetarian diet. It just takes bit of effort and knowledge about plant-based sources the nutrients.

Iron is an important mineral because it plays a vital role in transporting oxygen through the bloodstream. People who do not have adequate iron intake can suffer from iron deficiency anemia, a condition characterized by extreme fatigue and weakness. Adult men and post-menopausal women need about 10 mg of iron per day, while women of child-bearing age need about 15 mg per day. There are two types of iron ? heme iron (from meat) and non-heme iron (from plant sources). Though non-heme iron is generally not as easily absorbed as heme iron, the incidence of iron deficiency anemia is no higher in vegans than in the general population. Dried beans and dark leafy green vegetables can provide adequate amounts of dietary iron if consumed on a regular basis. To boost absorption of iron, iron-rich plant foods should be consumed with vitamin C supplements or foods rich in vitamin C. Since vegans diets tend to be high in vitamin C naturally, iron consumption is really not as much of a problem for most vegans as might be expected. In fact, some foods, like broccoli and bok choy, are high in both iron and vitamin C. These foods are often eaten with other iron and vitamin C-rich foods, such as beans and tomato sauce.

Another important nutrient for vegetarians to consider is calcium. Adults need about 1000 mg of calcium per day. Most people think of dairy products when they think of calcium, which important for strong bones and teeth. But vegans can get plenty of calcium from dark greens, tofu processed with calcium sulfate, and other foods or from calcium supplements. Soymilk and rice milk are often fortified with calcium as well. Other good sources of calcium for vegans include blackstrap molasses, fortified orange juice, tahini and almonds. It is important to note that a compound known as oxalic acid, found in vegetables like spinach, rhubarb, chard, and beet greens, can bind with calcium and prevent it from being well absorbed. Therefore, greens like broccoli and collards are better sources of calcium for vegans.

Though there is much concern about vegetarians getting enough protein, the need for protein is often overrated. The average diet contains far more protein needed for health. In fact, excess protein can damage the kidneys and contribute to the development of osteoporosis. The recommended daily allowance of protein is 8/10ths of a gram for every kilogram of body weight or about 10-15% of total calories. Foods like soy, rice and beans, and nuts and nut butters can provide adequate amounts of protein for vegans. In contrast, animal foods are so high in protein that non-vegetarians can easily exceed the upper limit recommended for protein intake, which is 4.5 grams of protein per 100 calories of food.

Protein is comprised of amino acids, which are often called protein building blocks. The body needs nine different amino acids from foods. Because the body cannot make these nine amino acids, they are known as essential amino acids. Foods that contain all nine essential amino acids are considered “complete protein” foods. Non-vegan vegetarians can easily get all nine amino acids from eggs and dairy products. For vegans, soy protein, which is a complete protein, is often considered the best source. The nine essential amino acids can also be obtained by combining whole grain rice and beans. Other vegan sources of high quality protein include the grain quinoa and spinach. Eating a variety of legumes, grains, nuts, and seeds daily ensures that vegans consume all of the protein they need.

More tips on how vegetarians can maximize consumption of key nutrients as well as more detailed information about the amounts of calcium, iron and protein found in a variety of vegetarian foods can be found in the ebook Vegetarian Cooking at http://www.d-vegetarian.com.

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Thinking about adding Omega 3 to your daily diet? There is no doubt about Omega 3 offering benefits to a lot of people, we will get into more about that later.

The essential fatty acids in Omega 3 have long been known for their many health benefits. Many clinical studies have proven that the biggest benefits come from DHA and EPA, these fatty acids are only found in fish oils, although you would still get some health benefits when taking Omega 3 from plant sources, it is recommended that you include Omega 3 from fish oils, either from eating fatty fish at least 3 times per week, or buying an Omega 3 supplement.

Of the two essential fatty acids mentioned above, DHA offer the most benefits, most supplements however, contain much more EPA than DHA, so when shopping for a supplement, be sure to choose one with as much DHA as possible.

Another thing you should be aware of when looking for an Omega 3 supplement is toxins (PCB’s), ask the manufacturer about the levels of PCB’s and heavy metals in their product, also ask if they can supply you with test data on the purity of their product.

Now, let’s take a look at the benefits of including Omega 3 in your daily diet, these have all been proven in clinical studies.

* Fish oils, rich in Omega 3 fatty acids (DHA and EPA) have been shown to significantly reduce deaths from heart disease.

* Clinical studies have shown improvement for people who suffer from depression.

* Lower aggression in teenagers.

* Improved memory.

* Lowered risk of developing Alzheimer’s disease.

* When taken by mothers during pregnancy, it may help protect babies from allergies.

* Improves the body’s immune system.

* If you have, or are in danger of developing type II diabetes, research has shown Omega 3 helps regulate blood sugar levels, and decrease insulin resistance.

* People suffering from skin disorders like psoriasis have shown improvements when taking fish oils.

As you can see, Omega 3 offers benefits both for those who just want to be proactive, as well as it can help those who already have developed some types if illnesses.

If you decide to eat more fatty fish, or take an Omega 3 supplement, remember to check the purity and levels of DHA in your chosen source.

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Eating healthy is one thing, but finding and keeping fresh organic olive oil and vinegar is quite another. Managing our weight need not be done with mundane eating habits. We know fresh green salads can help. Thus, Oil and Vinegar has become a staple for many of us. Italian food, balsamic vinaigrettes, and even fabulous bread dipping recipes need the best oil and vinegar for great taste. So, after we find quality condiments, how do we keep them fresh yet properly presented on the table?

Dispensing Oil and Vinegar on the table has been cumbersome over the years. Many different styles of cruets have been made for just this one need. Proper storage of olive oil is necessary for the quality and taste to remain pristine and the nutritional benefits to remain intact.

Over the centuries, oil and vinegar cruets have been made out of numerous materials. We now know the best containers for storing olive oil and vinegar are glass, ceramic, or porcelain. It is important to know plastic containers are not ideal for either condiment.

To keep fresh flavor longer, olive oil and aged vinegar should be stored in a cool place away from sunlight. The most optimum would be in a glass container. Oil or vinegar should not be stored in a plastic container because they may absorb PVC’s from the plastic.

Glass oil and vinegar cruets are exceptional gift items. They function as an optimal way to properly store your olive oil and vinegar, and are becoming increasingly popular.

Today, gourmet culinary utensils and products are sought after for practicality and novelty. A gourmet gift is usually one of value and quality, these being essential for the perfect gift idea.

Cruets.com offers hand blown glass cruets from Europe that have glass within glass containers. One inner vessel holds the vinegar, and the outer vessel stores the olive oil. Each glass cruet has two pour spouts on the same oil and vinegar dispenser. The hand blown glass containers are elegant in style and offer a sophisticated way to offer oil and vinegar on the table, from the same decanter.

The Grape Cruet, which features a hand blown glass grape cluster vessel, inside a glass cylindrical body, is widely popular for gourmet kitchens. The grape cruet is about the diameter of a wine bottle and is easily used with one hand. You will see them more and more on fine dining tables of some of America’s best gourmet restaurants.

Oil and vinegar stored in the Grape cruet, will keep a long time. The olive oil will keep over a year as long as tight fitting corks are used. Keeping both oil and vinegar air tight is crucial to retaining flavor.

The Grape Cruet has a stunning design that is magnified when the olive oil is filled inside the glass. The glass artistry is tasteful and makes an elegant statement on any dinning table. The perfect gift for the holidays, the Grape Cruet features:

Heat-resistant technical grade European glass
Beautifully unique hand blown glass design.
Two functional glass within glass vessels to separate your oil and vinegar.
Made to be durable dispensing olive oil and aged balsamic vinegar.
Airtight custom bartop cork stoppers for both spouts.
European craftsmanship and quality.

The Grape oil and vinegar Cruet is one of the most innovative and functional decanters you will find for dining. Its remarkable design is sure to catch the eye of all of your guests while making a tasteful and elegant statement on your dinning table.

A gourmet gift set featuring a grape cruet with imported olive oil and Modena balsamic vinegar makes an ideal gift for any occasion including housewarmings and holidays. Plus, it’s an interesting conversation piece that will talked about over and over.

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Super foods are full of anti-oxidants, vitamins and minerals but they also contain amino acids, which are the basic structural building blocks of proteins. Proteins make up the bulk of all your cells structure. They also act as enzymes for cellular reactions. There are eight essential amino acids they are:
#1 = Tryptophan which reduces anxiety and depression, helps with migraines, helps the immune system, reduces heart spasms, it is also a natural relaxant and aids in normal sleep, taken with Lysine it reduces cholesterol levels in the blood.

#2 = Lysine improves formation of bone cartilage and connective tissues, it aids in the absorption of calcium, it aids in the production of enzymes, hormones and the production of antibodies that help fight diseases and illness.

#3 = Methionine is the supplier of sulfur which prevents problems with hair, nails and skin. Methionine aids in the liver’s production of lecithin, reduces liver fat and helps protect the kidneys. Methionine also aids in reducing bladder irritations and infections and promotes hair growth.

#4 = Phenylalaine keeps you awake and alert, it is used in the brain to produce a chemical that transmits signals between the brain and the nerve cells, phenylalaine helps to improve your memory and also reduces hunger pains.

#5 = Threonine aids in digestion and intestinal tract functions; it also helps reduce liver fat.

#6 = Valine calms emotions and aids with mental vigor; it also aids with muscle coordination.

#7 and #8 work together; they are Leucine and Isoleucine, they help to produce essential biochemical components in the body, production of energy, stimulate the brain and aid with alertness.

There are also non-essential amino acids, why they are called non-essential is some what of a mystery, since all of them are needed for different biochemical reactions in the body as you will see.

Arginine improves immune response, promotes wound healing, aids in regeneration of the liver, and is needed for muscle growth.

Tyrosine aids in healthy functioning of the thyroid and pituitary glands, helps to improve memory and transmits impulses to the brain.

Glycine is required during cell production to release oxygen, it also aids in the production of essential hormones in the immune system.

Serine is essential in storing glucose in the muscles and liver, also aids in the immune system and produces a fatty acid cover to protect nerve fibers.

Aspartic acid aids in the removal of ammonia from the body. Ammonia is toxic to the body and aspartic acid helps to protect our body from the poison until it is expressed through the urine.

Glutamic acid helps improve mental capacities, aids in healing ulcers and helps with fatigue.

Alanine is a source of energy for the muscles, brain and nervous system. Alanine produces antibodies that help the immune system.

Cystine is an anti-oxidant and aids in the protection against pollutants, it can help slow the aging process, it is necessary in the production of skin.
Proline is vital in the functioning of joints, and helps to strengthen the heart muscle.

Taurine is necessary in the removal of free-radical waste from the body, it is a factor that is necessary for changes that take place during aging.

Histidine is found in the blood, it is used to treat several diseases such as RA, (rheumatoid arthritis) ulcers, and anemia. These are just a few of the amino acids that are essential in your diet for better health.

It is very important that you choose foods that are rich in amino acids as well as vitamins and minerals for your health.

Super foods are believed to contain the highest numbers of amino acids, vitamins and minerals. If you go to Google and type in super foods, you will find several sights, all telling you about the same thing, that eating a natural diet will protect you from several diseases and illnesses. Here are the ones that most people agree on, they are readily available in markets: Apples, avocados, tomatoes, bananas, cabbage, carrots, garlic, onions, potatoes, sweet potatoes, oranges, cantaloupe, broccoli, watermelon, dry beans, spinach, kale, salmon and other oily fish, flax seed, oats, soya, blueberries, cranberries, squash, almonds, beets, ginger, olive oil, tea, chili peppers, mushrooms, papaya, pineapple, kiwi, mangoes, apricots, pumpkin, walnuts, yogurt, parsley, sage, rosemary, cinnamon, brussel sprouts, lentils, pomegranates, concord grapes and brazil nuts.

After much research I found that not all of the foods I studied were true super foods. You have to consider where and how your food is grown. They do however; contain the necessary ingredients to be beneficial in your diet. It is absolutely true that you need various foods that react together for improved benefits in the body. If you consume an avocado you will reap the rewards but if you consume a grapefruit with your avocado they work as a team to fight disease and illness. This is true for most foods, there are however exceptions and they are; Wild salmon, tomatoes, broccoli and broccoli sprouts, kale, spinach, garlic, onions, blueberries, walnuts, pomegranates, depending how and where they are grown, then there’s goji berries, mulberries, goldenberries, sauco berries, acai berries, noni fruit, mangosteen fruit, bee pollen, royal jelly, green tea, sea vegetables, quinoa, and umeboshi plum.

Sea vegetables are true super foods, they contain significant amounts of protein and they also contain all the minerals found in the ocean. They offer 10 to 20 times the vitamins and minerals found in plants grown on land with just a few exceptions. There is a reason for this; we, as a population, have depleted our soils of the necessary nutrients that plants absorb. We also use chemicals and pesticides on our crops, these chemicals and pesticides are non-selective and destroy everything even the micro bacteria and micro fungi that is digested by the plants. When you purchase an apple from the store it is usually lacking most of the minerals that the soil once provided, minerals that are essential to our health. This is not true for the sea vegetables, the ocean is still productive, we have yet to destroy it and therefore it is a rich source for your health. Kelp, blue-green algae, spirulina, chorella, dulse, alaria, sea lettuce, irish moss, kombu, wakame, and nori are all rich in vitamins, minerals and all the essential amino acids.

Some fruits that are grown wild in other parts of the world are also true super foods and are still rich in nutrients because the soils are not depleted. The Mangosteen fruit is native to South East Asia, it has been studied for 20 years by independent labs and doctors for its medicinal uses; it contains 25,000 anti-oxidants, the highest number ever found in one food source, it contains amino acids as well as a vast majority of vitamins and minerals. The Goji berry is native to Asia; it contains amino acids and essential minerals and vitamins. Mulberries are native to Turkey; they are high in vitamin C, iron, calcium and protein. Goldenberries are native to Colombia and Peru, Sauco berries are native to South America, Umeboshi Plum is native to Japan, Noni fruit is native to Polynesia. The Acai berry has 30 times more anti-oxidants than blueberries, all eight essential amino acids and trace minerals. The list goes on, but what you eat is up to you, your health is in your hands.

If you are already suffering with a disease or illness or you’re prone to certain diseases or illness, due to family history, then there are a few things you need to know. If vegetables are cooked at over 118 degrees the heat will destroy most of the beneficial properties. You can not eat as much as you need, which is 8 to 10 servings a day, but there is a solution, you can juice your way to health. The food pyramid has changed which came as no surprise to me, I still have trouble with this type of system, not everyone needs the same things, and every person on this planet is different and has different nutritional requirements. There are some terms you need to understand before we continue:

Vitamins = nutrients that are necessary to your health, a shortage or an excessive amount for extended periods can cause health problems.

Phytonutrients = these are anti-oxidants that are plant-derived; they help to improve your health but are not required.

Carotenoids = they are in the dark coloring of the skin of fruits and vegetables (pigments), they are also anti-oxidants; there are dozens of carotenoids.

Free-radical = they disrupt living cells by attacking them, free-radicals are missing an electron and they steal one from other cells, they are responsible for all diseases and illness due to their damage. Free-radicals are in air and water pollution, and in junk foods we eat. You can not escape from them; they are a part of life. Free-radical damage accumulates with age if you do not protect yourself.

Anti-oxidants = they neutralize free-radicals by donating their extra electron; all anti-oxidants have an extra electron. Anti-oxidants protect us from free-radical damage. Anti-oxidants are called scavengers; they prevent cell and tissue damage which leads to disease and illness. They are absolutely required for optimum health in very large numbers every day.

Synergy = nutrients that are taken in combinations; these combinations cause the nutrients to become more powerful then when taken alone.

Notice that the list above states that people agree that blueberries are a super food. Not all foods have been studied, take the cherry; it’s deep rich red color is full of carotenoids or it would not have that great color. The cherry has not been extensively studied yet. What does this mean for you? Be wise and eat fruits and vegetables that have the darkest and richest colors, in combinations, to receive maximum benefits. Do not make the mistake that others have made and write off all the unlisted fruits and vegetables, everything that grows in the ground has benefits for your health. Your food choices are a life or death decision, so do your research and find the best solutions for your health.

Beans may reduce the risk of heart disease; lentils support heart health; berries of all kinds have synergistic effects and are scavengers of free-radicals; citrus fruits are all full of anti-oxidants; vegetables steamed on low heat are a great source of fiber and complex carbohydrates; sea vegetables are bursting with carotenoids, vitamins, minerals and amino acids and can be found in many forms, tablet or powder. Sea vegetables support your whole body; green leafy vegetables are bursting with eye health nutrients as well as supporting the heart, brain and bones. Nuts help reduce the risk of heart disease; oats are a prime source of complex carbohydrates and full of fiber. Cold water – wild fish, not farm raised, contain beneficial omega-3 fatty acids, necessary for coronary heart health. Wild salmon, trout and tuna all contain different amounts and should all be consumed; seeds and nuts help balance hormones and have anti-oxidant activities; soy packs a punch with its anti-oxidation effects; mangosteen fruit is bursting with anti-oxidants and works in your entire body for your overall health.

There is some evidence that men and women need different nutrients to support biological needs. Men need to protect themselves against prostate cancer, bladder cancer, testosterone levels, sperm counts, heart disease, and high blood pressure. Men should add five tomatoes, or five servings of tomato sauce, a week to their diet to protect them from prostate cancer. Three oysters a day have the full day’s supply of zinc which is essential for the male reproductive system, testosterone and sperm counts. Men are three times more likely to get bladder cancer than women; broccoli, brussel sprouts and cabbage, eaten five times a week, shows a reduction in this disease according to the studies. Eating a handful of un-salted peanuts every day helps lower your bad cholesterol levels, helping to reduce the risk of heat disease. Potassium can reduce the risk of high blood pressure and stroke. Watermelon and other melons can help reduce your chances of developing high blood pressure. Women need to protect themselves against gallbladder disease, breast cancer and fight osteoporosis. Women tend to be anemic due to low iron levels, and women suffer with menopausal hot flashes. Women with low vitamin C levels are more likely to develop gall bladder disease than those with higher levels of vitamin C; papaya has twice the amount of vitamin C than an orange. Flaxseed is rich in an estrogen like compound called lignans. Make sure to get the seeds and grind them in a coffee grinder. You can put them on cereal or mix in muffin mix as there are no lignans in flaxseed oil; lignans have effectively slowed tumor growth in women that already have breast cancer. Vitamin K along with vitamin D and calcium are all important nutrients for fighting osteoporosis. Women that get enough vitamin K are 30 percent less likely to suffer factures in their later years. Collard greens are the best source for this protection, although dark green leafy vegetables, brussel sprouts, spinach and broccoli are also good sources. Women tend to be lower in iron than men due to menstruation and this can cause sever fatigue. To get the highest doses of iron you should try buffalo meat, you get an easily digestible 3 milligrams of iron in a 3 oz portion of this very lean meat. In later life women tend to suffer with the dreaded hot flashes. There may be relief found in tofu. A half cup of tofu contains 30 mg of isoflavones, which are plant chemicals that have a structure that is similar to estrogen, and may offer some relief from hot flashes.

For men and women alike, make sure to add super foods to your diet, such as; sea vegetables, mangosteen fruit juice, Goji berry juice, or other berry juices. For information on the mangosteen and its medicinal properties call 1-888-374-4148, for all the other super foods just go to Google, type them in and do your research.

Being healthy takes effort on your part, do not put your health into someone else’s hands, they are not you and their nutritional requirements may be different than yours. Everyone is an expert when it comes to their own health, read and listen to the information but please make an informed choice for yourself.

Do the research! Your life and the quality of your life is in your hands.

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