The Remarkable Healing Properties of Pumpkin Seed

Pumpkin seeds, like all edible seeds, pack an immense nutritional  and medicinal punch. After all, they contain future worlds within their compact structure. As Emerson said, "the creation of a thousand forests is within one acorn."

In order to prepare their "babies" for survival outside the pumpkin, Nature equips these seeds with an extremely dense source of organically-bound nutrients, including exceptionally high levels of key, health-promoting minerals.

For example, a one cup serving (64 grams) of pumpkin seeds has 44% daily value (DV) of zinc, 22% of copper, 42% magnesium, 16% manganese, 17% potassium, and enough iron (17% DV) to improve iron-deficiency associated anemia.

But beyond the obvious nutritional virtues of the seed, recent scientific investigations have revealed that pumpkin seed meal, as well as its pressed oil, may have great value in alleviating the following conditions:

Prostate Growth: pumpkin seed has been studied for its ability to inhibit testosterone-induced prostate growth, a common causative factor in benign prostatic hyperplasia.[i] [ii]

Postmenopausal Symptoms: Women supplemented with 2,000 mg of pumpkin seed oil over the course of 12 weeks were found to have reduced blood pressure, increased HDL cholesterol, as well as reduction in the severity of hormone insufficiency associated symptoms, e.g. hot flash, headaches and join pain.[iii]  Additional experimental research indicates that adverse cardiovascular changes associated with estrogen deficiency, such as blood pressure and lipid abnormalities, can be mitigated with pumpkin seed oil. [iv]

Calcium-Oxalate Kidney Stones: According to a study performed in 1987 and published in theAmerican Journal of Clinical Nutrition, children with calcium-oxalate crystals in their urine responded favorably to the supplementation of their diet with pumpkin seeds.[v]

Cardiovascular and Liver Disease: A mixture of flaxseed and pumpkin seed was found to have heart-protective and liver-protective properties in an animal study from 2008 published in the Journal of Food Chemistry & Toxicology.[vi]

Drug & Chemical Toxicity: The protein isolate of pumpkin seed has been shown to alleviate acetaminophen (Tylenol) toxicity on the liver,[vii] and as methotrexate-induced small intestine damage in an animal model.[viii] It has also been studied to protect against carbon tetrachloride-induced liver injury.[ix]

Arthritis: Pumpkin seed oil was found to compare favorably with the NSAID drug indomethacin in an experimental model of arthritis, but without causing liver damage, in a study published in 1995 in the journal of Pharmacological Research.[x]

Hypertension: Animals fed pumpkin seed oil were found to respond more favorably to conventional drug-treatment with Ace-inhibitors and  Calcium Channel Blockers, likely because of its beneficial antioxidant properties.[xi]

Parasites: A preclinical canine study has shown that pumpkin seeds have significant activity against canine intestinal parasites.[xii]

Insomnia/Anxiety:  Pumpkin seeds contain a high level of tryptophan (22mg/gram of pumpkin seed protein), the amino acid precursor to serotonin – which is itself converted to melatonin, the "sleep hormone," in the evening. Research published in 2007 in the Canadian Journal of Physiology and Pharmacology found that when de-oiled pumpkin seed  was taken in combination with glucose, a clinical effect similar to that of pharmaceutical-grade tryptophan was achieved.[xiii]  A 2005 study published in the journal Nutritional Neuroscience found that pumpkin seed sourced tryptophan in combination with carbohydrate was as effective as pharmaceutical tryptophan in reducing awake time during the night.

These, of course, are only some of the experimentally confirmed beneficial properties of pumpkin seed. Like all foods, there are likely countless properties which within the right context, the right timing, and the right amount, fulfill Hippocrates' age-old and timelessly true proclamation that food can be our medicine.

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[i] Inhibition of testosterone-induced hyperplasia of the prostate of sprague-dawley rats by pumpkin seed oil.  QJM. 2008 Mar;101(3):167-79. Epub 2008 Jan 25. PMID: 16822218

[ii] Pumpkin seed oil and phytosterol-F can block testosterone/prazosin-induced prostate growth in rats.  Urol Int. 2006;77(3):269-74. PMID: 17033217

[iii] Improvement in HDL cholesterol in postmenopausal women supplemented with pumpkin seed oil: pilot study. Climacteric. 2011 May 5. Epub 2011 May 5. PMID: 21545273

[iv] Supplementation with pumpkin seed oil improves plasma lipid profile and cardiovascular outcomes of female non-ovariectomized and ovariectomized Sprague-Dawley rats. Phytother Res. 2008 Jul;22(7):873-7. PMID: 18567058

[v] The effect of pumpkin seeds on oxalcrystalluria and urinary compositions of children in hyperendemic area.  Am J Clin Nutr. 1987 Jan;45(1):115-21. PMID: 3799495

[vi] Hypolipidemic and hepatoprotective effects of flax and pumpkin seed mixture rich in omega-3 and omega-6 fatty acids in hypercholesterolemic rats. Food Chem Toxicol. 2008 Dec;46(12):3714-20. Epub 2008 Oct 1. PMID: 18938206

[vii] In Vitro antioxidative activity of pumpkin seed (Cucurbita pepo) protein isolate and its In Vivo effect on alanine transaminase and aspartate transaminase in acetaminophen-induced liver injury in low protein fed rats. Phytother Res. 2006 Sep ;20(9):780-3. PMID: 16807884

[viii] Protective effect of ellagic acid and pumpkin seed oil against methotrexate-induced small intestine damage in rats. Indian J Biochem Biophys. 2011 Dec ;48(6):380-7. PMID: 22329239

[ix] Effect of pumpkin seed (Cucurbita pepo) protein isolate on the activity levels of certain plasma enzymes in CCl4-induced liver injury in low-protein fed rats.  Phytother Res. 2005 Apr ;19(4):341-5. PMID: 16041732

[x] Effect of pumpkin-seed oil on the level of free radical scavengers induced during adjuvant-arthritis in rats. Pharmacol Res. 1995 Jan;31(1):73-9. PMID: 7784309

[xi] Pumpkin-seed oil modulates the effect of felodipine and captopril in spontaneously hypertensive rats. Pharmacol Res. 2000 May;41(5):555-63. PMID: 10753555

[xii] [Preclinical studies of cucurbita maxima (pumpkin seeds) a traditional intestinal antiparasitic in rural urban areas]. Rev Gastroenterol Peru. 2004 Oct-Dec;24(4):323-7. PMID: 15614300

[xiii] Protein-source tryptophan as an efficacious treatment for social anxiety disorder: a pilot study. Can J Physiol Pharmacol. 2007 Sep;85(9):928-32. PMID: 18066139

The Remarkable Heart-Friendy Properties of Avocados

There are still folks out there who believe that the 'high fat' content of avocados make them a liability for heart health. But the research on avocados simply doesn't support this lipid-phobic view. Take for example a recent study that looked at what happened when avocado was added to a heart-stopping American favorite, the hamburger meal.[i]

Researchers at the UCLA Center for Human Nutrition took eleven healthy subjects, and on two different occasions, fed them either 250 gram hamburger patty alone (ca. 436 cal and 25 g fat) or together with 68 grams of avocado flesh (an additional 114 cal and 11 g of fat for a total of 550 cal and 36 g fat).

The researchers then measured the degree of vasoconstriction following hamburger ingestion 2 hours later in test subjects given a hamburger meal either with our without avocado.  The hamburger meal resulted in significant vasoconstriction, whereas the avocado+hamburger meal saw no change at all.

Next, the researchers isolated peripheral blood mononuclear cells from the test subjects in order to measure a protein known as Ikappa-B alpha, which is an indicator of inflammation. At 3 hours, there was a significant preservation of IkBa when avocado was consumed with the meat compared to meat lone, "consistent with reduced activation of the NF-kappa B (NFκB) inflammatory pathway."  Another blood marker, interleukin-6 (IL-6), increased significantly at 4 hours after the consumption of the hamburger, but no change was observed when avocado was added.

Finally, researchers found that post-meal triglycerides did not raise in the avocado group, despite the additional fat, whereas they did increase in the hamburger alone group.  The researchers concluded: "These observations are suggestive of beneficial anti-inflammatory and vascular health effects of ingesting added Hass avocado with a hamburger patty."

Discussion

There are two main reasons why fats are labeled "bad." First, fatty foods that are comprised of a disproportionate amount of omega-6 fats (relative to omega-3 fats) contribute to the formation of pro-inflammatory eicosanoids, e.g. prostaglandin E2, leukotriene, thromboxane, etc. Corn, soy, peanut, grape, canola, and many other grain, seed and bean oils, are all extraordinarily high in omega-6 relative to omega-3 content. Peanut oil, for instance, has several thousand times more omega-6 than omega-3.

This is profoundly out of balance when you consider our evolutionarily-determined ideal ratio is closer to a 1:1-4:1 ratio of omega-6 to omega-3. When you feed cattle on these omega-6 rich foods, the problem only becomes exaggerated. Grain-fed cattle not only concentrate omega-6 fats in their flesh but inflammatory metabolites of omega-6 fats such as arachadonic acid, which is the fuel the Cox-2 enzyme "burns" (technically oxidizes) during the inflammatory process. This explains why the ordinary grain-fed hamburger can be so inherently toxic. And yet, there are grass-fed and organic alternatives much higher in beneficial omega-3 fats, as well as beneficial fats such as conjugated linoleic acid (CLA). 

But even in this latter case, when the ratio and types of fats are generally "good," they can still undergo a process known as lipid peroxidation. This is the second way that fats can "go bad." Lipid peroxidation can occur both outside of the stomach (when grilled/cooked), or within the stomach during the normal process of digestion. Otherwise known as rancidity, lipid peroxidation results in quite a few adverse health effects, including inflammation and even damage to the arteries in our bodies. This is why antioxidants, as evidenced by avocado's beneficial role in the study above, are powerful inhibitors of this deleterious process.

Ultimately, this study speaks to the necessity of balance in what we eat.  Recipes, as we have written about previously in Have We Stripped Our Food of Its Story?, are "medical prescriptions," which is the literal translation of the French word.  Our common use of dressings, condiments and spices, in other words, are not simply aesthetical enhancements to our meals, but protect and amplify the nutrition contained within the main ingredients.

For those who have chosen a meat-based diet for themselves, the key may be making sure that the animals were raised in as humane and healthy a manner as possible, and that when consuming meat they also consume antioxidant spices, seasonings and plant foods that prevent it from going rancid or otherwise doing harm.

For an extensive list of over 50 natural compounds which reduce or eliminate lipid peroxidation view our research section on the topic: Lipid Peroxidation Research.

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Resources

• [i]Zhaoping Li, Angela Wong, Susanne M Henning, Yanjun Zhang, Alexis Jones, Alona Zerlin, Gail Thames, Susan Bowerman, Chi-Hong Tseng, David Heber. Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers. Food Funct. 2012 Nov 29. Epub 2012 Nov 29. PMID: 23196671

Scientists Shocked to Discover Even More Health Benefits of Beans

Although legumes, such as lentils, chick peas and dried beans are an integral part of diets in other parts of the world, they are generally not featured prominently in western diets. But will this change in light of new research indicating they may improve the health of diabetics?

In the study published in the Archives of Internal Medicine, scientists made some discoveries that could catapult this somewhat underappreciated food into a realm of greater importance. Researchers found that merely changing the diet can aid in lessening some of the symptoms of diabetics, as well as reducing their risk of heart disease. Moreover, rather than taking years to see improvements, the benefits can be noted in as little as a few months.

Study suggests eating beans can lead to less dependence on diabetic meds.

Canadian researchers worked with 121 type 2 diabetic patients, monitoring parameters like blood glucose, blood pressure and cholesterol. Half of the participants were instructed to add a cup of legumes to their diet each day, while the other half was asked to incorporate more whole wheat products into their diet.

At the end of three months the participants were retested. Both groups saw a reduction in a marker of average blood sugar, but the reduction was a little larger in the legume group. The magnitude of these reductions were considered “therapeutically meaningful,” which indicates they could result in less diabetic symptoms along with lower doses of medication needed to control blood sugar levels.

On top of this advantage, scientists discovered an additional benefit they did not expect — the legume group experienced a significant drop in blood pressure. Lead author David Jenkins states, “That came as a shock to us.”

Experts laud the health benefits of beans.

Researchers say the positive findings translate into better diabetes control and a lower risk of cardiovascular disease. Jenkins advises incorporating more legumes into the diet, noting, “They will help you keep your blood pressure down and your blood glucose under control, and help you keep your cholesterol down.”

Samantha Heller, a clinical nutrition coordinator at the Center for Cancer Care at Griffin Hospital in Derby, Conn., adds her voice to the experts extolling the benefits of beans. “Not only do legumes have a relatively low glycemic index, they are loaded with fiber, antioxidants, protein, vitamins and minerals,” she says.

Also read: Can beans clear your brain fog?: 6 Foods That Clear Brain Fog

In addition to being heart-healthy, they are more affordable than less healthy red meat and processed meat, Heller points out. Dishes like lentil soup and bean chili are healthful substitutions for meals featuring red meat. She also suggests that beans make an excellent addition to salads and burritos, along with pasta sauces and dips.

Article Sources:

http://healthland.time.com/2012/10/23/can-chick-peas-and-lentils-help-to-control-diabetes

http://health.usnews.com/health-news/news/articles/2012/10/22/beans-a-boon-for-people-with-diabetes-study-finds

http://diabetes.webmd.com/news/20121022/bean-diet-health

MCT Fats Found In Coconut Oil Boost Brain Function In Only One Dose

Medium Chain Triglycerides (MCTs), the primary type of fat found within coconut oil, have been found to boost cognitive performance in older adults suffering from memory disorders as serious as Alzheimer's -- and not after months or even days of treatment, but after a single 40 ml dose!

A groundbreaking 2004 study published in the journal Neurobiology of Aging found that the administration of medium chain triglycerides (MCTs), the primary fat type found in coconut oil, almost immediately improved cognitive function in older adults with memory disorders.   

The study involved 20 subjects with Alzheimer's disease or mild cognitive impairment who, on separate days, were given either emulsified MCTs or a placebo.  The researchers observed a significant increase in blood plasma levels of the ketone body beta-hydroxylutyrate (beta-OHB) after only 90 minutes of treatment, and depending on the apolipoprotein E genotype of the subject tested, beta-OHB levels either continued to rise or held constant between the 90 and 120 minute blood draws in the treatment condition. Remarkably, cognitive testing revealed that this brief MCT treatment facilitated improved performance on the Alzheimer's Disease Assessment Scale-Cognitive Subscale (ADAS-cog) in 4 subjects within the study group. Moreover, "higher ketone values were associated with greater improvement in paragraph recall with MCT treatment relative to placebo across all subjects (P=0.02)."[i]

The details of the study procedure was described as follows:

The study was conducted with a double-blind placebo controlled design with two study visits. During each visit, subjects received one of two isocaloric conditions (690calories) in a randomized order: emulsified MCTs, or emulsified long chain triglycerides as a placebo. NeoBee 895 (Stepan, Inc.) was used for MCTs. To increase palatability, heavy whipping cream was used as a source of long chain triglycerides and as a source of long chain mono- and di-glycerides for emulsification. MCTs (40ml) were blended with 152ml heavy whipping cream to create the emulsified test sample. Heavy whipping cream alone (232ml) was blended to create the placebo.

Subjects fasted from 8:00 p.m. on the night prior to the study visit. They arrived in the morning and blood was drawn to determine plasma β-OHB levels and APOE genotyping (first visit only). Subjects then consumed the test beverage and rested quietly for 90min, after which blood was drawn and a 30-min cognitive testing session ensued. After testing, a final blood draw was taken.

How Medium Chain Triglycerides Work

How could a single dose of MCTs (40 ml or 2.7 tablespoons) cause an almost immediate improvement in cognitive performance in those suffering from cognitive impairments as serious as Alzheimer's disease? The explanation is found both in the unique metabolic needs of the brain and in the configuration of MCTs themselves. Whereas the primary fuel source for the energy-hungry brain is glucose, when insulin resistance and suboptimal metabolism (hypometabolism) develops in the brain, both the brain's structure and function are compromised. Ketone bodies provide a much needed alternative fuel source to glucose that can recharge metabolic processes within the brain, resulting in an almost immediate improvement in cognitive function.  

MCTs are not like most fats we consume. For instance, due to their smaller size they do not form micelles and are not stored in adipose tissue. Whereas up to 97% of the dietary fats we ingest are made up of long-chain triglycerides (LCTs) which have been 14 and 18 carbons,[ii] MCTs have relatively shorter chain lengths of 5 to 12 carbons, making them easier to absorb and utilize. They are preferentially oxidized by the liver, and when provided in large enough quantities, they give rise to ketone bodies.[iii]

What is the best way to take MCTs? As we are advocates of whole food nutrition, coconut oil is our preferred source of these triglycerides, containing approximately 2/3^rds MCTs by volume. Coconut oil also has a broad spectrum of other health benefits, which we highlighted in our previous article "13 Evidence-Based Medicinal Properties of Coconut Oil."

Also, instead of treating coconut oil or MCTs as some new nutraceutical "magic bullet," almost as if we are just loading natural bullets into the same old outdated allopathic gun, try incorporating it into your diet in a way that displaces less healthy fats. For instance, replace that rancid, pro-inflammatory 'vegetable oil' (e.g. soy, grape seed, peanut, canola oil) you are using to fry an egg or bake with, with sublimely saturated, rancidity-resistant coconut oil.

Or, enjoy a delicious curry with coconut milk as a base. Because 25% of coconut milk is fat, and about 66% of that fat is MCT, you are still getting a healthy dose. It is always better to eat smaller amounts of truly therapeutic foods, enjoyed in the context of sharing, preparing and enjoying good food, so that you will ideally never have to use the heroic "food as medicine" approach after a serious disease has had the opportunity to set in. Think: use food so that medicine never becomes necessary.   

For additional information view the testimonial of Dr. Mary Newport who discovered the benefits of using coconut oil to treat her husband's Alzheimer's Disease.

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Resources

• [i] Mark A Reger, Samuel T Henderson, Cathy Hale, Brenna Cholerton, Laura D Baker, G S Watson, Karen Hyde, Darla Chapman, Suzanne Craft. Effects of beta-hydroxybutyrate on cognition in memory-impaired adults. Neurobiol Aging. 2004 Mar;25(3):311-4. PMID:15123336

• [ii] Anonymous: Medium chain triglycerides.  Alt Med Rev 2002, 7:418-420.

• [iii]  Lauren C Costantini, Linda J Barr, Janet L Vogel, Samuel T Henderson. Hypometabolism as a therapeutic target in Alzheimer's disease. BMC Neurosci. 2008 ;9 Suppl 2:S16. Epub 2008 Dec 3. PMID: 1909098

Eight Ingredients You Never Want to See on Your Nutrition Label

The year was 1950, and The Magic 8-Ball had just arrived in stores. It looked like a toy, but it wasn’t. It was a future-telling device, powered by the unknown superpowers that lived inside its cheap plastic shell. Despite a bit of an attitude—”Don’t count on it,” “My reply is no”—it was a huge success. Americans, apparently, want to see their futures.

A few decades later, Congress passed the Nutrition Labeling and Education Act that, among other things, turned the 45,000 food products in the average supermarket into fortune-telling devices. Americans inexplicably yawned. I’m trying to change that. Why? The nutrition label can predict the future size of your pants and health care bills.

Unfortunately, these labels aren’t as clear and direct as the Magic 8-Ball. Consider the list of ingredients: The Food and Drug Administration has approved more than 3,000 additives, most of which you’ve never heard of. But the truth is, you don’t have to know them all. You just need to be able to parse out the bad stuff. Do that and you’ll have a pretty good idea how your future will shape up—whether you’ll end up overweight and unhealthy or turn out to be fit, happy, and energized.

While researching the new Eat This, Not That! 2013: The No-Diet Weight Loss Solution, I identified 8 ingredients you never want to see on the nutrition label. Should you put down products that contain them? As the Magic 8-Ball would say: Signs point to yes.

1. BHA

This preservative is used to prevent rancidity in foods that contain oils. Unfortunately, BHA (butylated hydroxyanisole) has been shown to cause cancer in rats, mice, and hamsters. The reason the FDA hasn’t banned it is largely technical—the cancers all occurred in the rodents’ forestomachs, an organ that humans don’t have. Nevertheless, the study, published in the Japanese Journal of Cancer Research, concluded that BHA was “reasonably anticipated to be a carcinogen,” and as far as I’m concerned, that’s reason enough to eliminate it from your diet.

2. Parabens

These synthetic preservatives are used to inhibit mold and yeast in food. The problem is parabens may also disrupt your body’s hormonal balance. A study in Food Chemical Toxicology found that daily ingestion decreased sperm and testosterone production in rats, and parabens have been found present in breast cancer tissues.

3. Partially Hydrogenated Oil

I’ve harped on this before, but it bears repeating: Don’t confuse “0 g trans fat” with being trans fat-free. The FDA allows products to claim zero grams of trans fat as long as they have less than half a gram per serving. That means they can have 0.49 grams per serving and still be labeled a no-trans-fat food. Considering that two grams is the absolute most you ought to consume in a day, those fractions can quickly add up. The telltale sign that your snack is soiled with the stuff? Look for partially hydrogenated oil on the ingredient statement. If it’s anywhere on there, then you’re ingesting artery-clogging trans fat.

FIGHT FAT WITH FAT! Some fats, like trans fat, will pad you with extra pounds, but other types can help you shed unwanted weight. See for yourself—pick up these 5 Fatty Foods that Make You Skinny today!

4. Sodium Nitrite

Nitrites and nitrates are used to inhibit botulism-causing bacteria and to maintain processed meats’ pink hues, which is why the FDA allows their use. Unfortunately, once ingested, nitrite can fuse with amino acids (of which meat is a prime source) to form nitrosamines, powerful carcinogenic compounds. Ascorbic and erythorbic acids—essentially vitamin C—have been shown to decrease the risk, and most manufacturers now add one or both to their products, which has helped. Still, the best way to reduce risk is to limit your intake.

5. Caramel Coloring

This additive would not be dangerous if you made it the old-fashioned way—with water and sugar, on top of a stove. But the food industry follows a different recipe: They treat sugar with ammonia, which can produce some nasty carcinogens. How carcinogenic are these compounds? A Center for Science in the Public Interest report asserted that the high levels of caramel color found in soda account for roughly 15,000 cancers in the U.S. annually. Another good reason to scrap soft drinks? They’re among The 20 Worst Drinks in America.

6. Castoreum

Castoreum is one of the many nebulous “natural ingredients” used to flavor food. Though it isn’t harmful, it is unsettling. Castoreum is a substance made from beavers’ castor sacs, or anal scent glands. These glands produce potent secretions that help the animals mark their territory in the wild. In the food industry, however, 1,000 pounds of the unsavory ingredient are used annually to imbue foods—usually vanilla or raspberry flavored—with a distinctive, musky flavor.

7. Food Dyes

Plenty of fruit-flavored candies and sugary cereals don’t contain a single gram of produce, but instead rely on artificial dyes and flavorings to suggest a relationship with nature. Not only do these dyes allow manufacturers to mask the drab colors of heavily processed foods, but certain hues have been linked to more serious ailments. A Journal of Pediatrics study linked Yellow 5 to hyperactivity in children, Canadian researchers found Yellow 6 and Red 40 to be contaminated with known carcinogens, and Red 3 is known to cause tumors. The bottom line? Avoid artificial dyes as much as possible.

THE DOMINO EFFECT: Sugar doesn’t just come in the form of cookies and candy. Discover the insidious ways it can creep into your diet with 9 Sneaky Sources of Sugar.

8. Hydrolyzed Vegetable Protein

Hydrolyzed vegetable protein, used as a flavor enhancer, is plant protein that has been chemically broken down into amino acids. One of these acids, glutamic acid, can release free glutamate. When this glutamate joins with free sodium in your body, they form monosodium glutamate (MSG), an additive known to cause adverse reactions—headaches, nausea, and weakness, among others—in sensitive individuals. When MSG is added to products directly, the FDA requires manufacturers to disclose its inclusion on the ingredient statement. But when it occurs as a byproduct of hydrolyzed protein, the FDA allows it to go unrecognized.

7 Benefits of Quinoa: The Supergrain of the Future

Quinoa dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Supergrain of the Future. ”

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

Got Prunes? Drop the Milk for This Exceptional Bone Builder

Ask anyone to name the one food that is best for building strong bones and you will, of course, hear overwhelmingly that it is milk. But not so fast - when it comes to improving bone health in postmenopausal women — and people of all ages for that matter — one researcher says prunes are a superstar for preventing fractures and osteoporosis.

Bahram H. Arjmandi, a Florida State professor and chairman of the Department of Nutrition, Food and Exercise Sciences, tested 100 postmenopausal women over a 12-month period. 

One group of 55 women was instructed to consume 100 grams of dried plums (about 10 prunes) each day. Second control group of 45 women was told to consume 100 grams of dried apples. 

All of the study's participants also received daily doses of calcium (500 milligrams) and vitamin D (400 international units).

The results of the study published in the British Journal of Nutrition showed that the women eating prunes had significantly higher bone mineral density in the ulna (one of two long bones in the forearm) and spine, compared to the dried apple group. Arjmandi attributes the effect in part to the ability of prunes to suppress the rate of bone resorption, or the breakdown of bone, which tends to exceed the rate of new bone growth as people age.

Arjmandi recommends eating up to 10 prunes a day.  After years of comparing them to other fruits including figs, dates, strawberries and raisins, he says prunes are exceptional in their effect on bone mineral density.  That's not a surprising statement considering that his research was funded in part by the California Dried Plum Board.  But is it really true?   

The real bone magic in prunes is their high concentration of polyphenols.  These are powerful antioxidants that can help reduce bone loss.  And prunes are a good source of boron and copper, two trace minerals important in the formation of bones.

But many other fruits are also rich in polyphenols including apples, blackberries, cantaloupe, cherries, grapes, pears, pomegranates, raspberries, and strawberries.

And some of them might be better than prunes for another reason.  Prunes (along with cranberries and blueberries) are one of the few fruits that tend to shift your blood pH from alkaline to acid.  When that happens too much and acid levels are too high, your system can leach calcium from your bones to bring itself back to a healthy acid/alkaline balance. 

That's not to say that you shouldn't eat prunes, cranberries or blueberries.  It's all about moderation and balance.  Bone health requires a wide variety of colorful fruits and vegetables, as well as bone-building fish, meat and stocks. 

So, yes, prunes are good for your bones.  But keep in mind that just eating 10 prunes a day, even if you love them, is not a quick fix for building a strong skeleton. 

   

For more about feeding your bones a healthy diet, research the hundreds of natural compounds that have been studied to support bone health, and read Dr. Annemarie Colbin's The Whole-Food Guide to Strong Bones: A Holistic Approach.

Research: Pineapple Enzyme Kills Cancer Without Killing You

Every once in a while a study pops up on the National Library of Medicine's bibliographic database known as MEDLINE that not only confirms the therapeutic relevance of natural substances in cancer treatment, but blows the conventional approach out of the water. Published in 2007 in the Journal Planta Medica, researchers found that an enzyme extracted from pineapple stems known as bromelain was superior to the chemo-agent 5-fluorauracil in treating cancer in the animal model. The researchers stated:

"This antitumoral effect [bromelain] was superior to that of 5-FU [5-fluorouracil], whose survival index was approximately 263 %, relative to the untreated control."

What is so remarkable about this research is that 5-FU has been used as a cancer treatment for nearly 40 years, and has been relatively unsuccessful due to its less than perfect selectivity at killing cancer, often killing and/or irreversibly damaging healthy cells and tissue, as well.

As a highly toxic, fluoride-bound form of the nucleic acid uracil, a normal component of RNA, the drug is supposed to work by tricking more rapidly dividing cells -- which include both cancer and healthy intestinal, hair follicle, and immune cells -- into taking it up, thereby inhibiting (read: poisoning) RNA replication enzymes and RNA synthesis.

The material safety data sheet (MSDS) for 5-FU states:

The dose at which 50% of the animals given the drug die is 115mg/kg, or the equivalent of 7.8 grams for a 150 lb adult human.

Keep in mind that a 7.5 gram dose of 5-FU, which is the weight of 3 pennies, would kill 50% of the humans given it.  Bromelain's MSDS, on the other hand, states the LD50 to be 10,000 mg/kg, or the equivalent 1.5 lbs of bromelain for a 150lb adult, which means it is 3 orders of magnitude safer!

How then, can something as innocuous as the enzyme from the stem/core of a pineapple be superior to a drug that millions of cancers patients over the past 40 years have placed their hopes of recovery on, as well as exchanging billions of dollars for? 

There is a well-known effect associated with a wide range of natural compounds called "selective cytotoxicity," whereby they are able to induce programmed cell death (the graceful self-disassembly known as apoptosis) within the cancer cells, while leaving healthy cells and tissue unharmed. No FDA-approved chemotherapy drug on the market today has this indispensable property (because chemicals don't have behave like natural compounds), which is why cancer treatment is still in the dark ages, often destroying the quality of life, and accelerating the death of those who undergo it, often unwittingly. When a person dies following conventional cancer treatment it is all too easy to "blame the victim" and simply write that patient's cancer off as "chemo-resistant," or "exceptionally aggressive," when in fact the non-selective nature of the chemotoxic agent is what ultimately lead to their death.

Keep in mind that bromelain, like all natural substances, will never receive FDA drug approval. Capital, at the present time, does not flow into the development of non-patentable (i.e. non-profitable) cancer therapies, even if they work, are safe and extremely affordable. This is simply the nature of the beast. Until we compel our government to utilize our tax dollars to invest in this type of research, there will be no level playing field in cancer treatment, or any treatment offered through the conventional medical establishment, for that matter. Or, some of us may decide to take our health into our own hands, and use the research, already freely available on possible natural cancer treatment, to inform our treatment decisions without the guidance of the modern day equivalent of the "priest" of the body, the conventional oncologist, who increasingly fills the description of an "applied pharmacologist/toxicologist" - nothing more, nothing less.

To view additional research on the potential therapeutic properties of bromelain in over 30 health conditions, visit the open source, natural medical resource page on bromelain.

Bulking Up Smoothies With Chia Seeds

Years ago, before the term “super foods” was a part of our lexicon, I would always add a handful of chia seeds to my whole-grain bread dough. I knew the seeds were high in protein (chia, like quinoa, has all of the essential amino acids), and in those days vegetarians were obsessed with proving that we could get enough protein from plant sources.

But chia seeds are back, big time. They’ve been rediscovered by marketers of “super foods” and by health-conscious cooks, and that’s a good thing, because they pack a strong nutritional profile. They are not only high in protein, but higher in omega-3 fatty acids than flaxseeds. That makes me happy, as I’m not a big fan of flaxseeds. Chia seeds are a great source of fiber, phytochemicals, phosphorus and manganese, and they also contain calcium, vitamin C and traces of potassium and sodium.

When you soak the seeds in water, they expand and become gelatinous, a property that aids digestion and contributes to their low glycemic index. When I use the seeds in smoothies, dressings and juices, I scoop up a tablespoon of the gelatinous mixture of seeds suspended in water — which is the equivalent of a teaspoon of unsoaked chia seeds — and add it to the drink or dressing. It adds substance to a drink, and I felt incredibly well nourished by this week’s chia-enriched fruit smoothies. I made five of them, adding other soaked nuts, seeds or muesli along with the chia. They made energy-rich breakfasts, perfect food for a morning workout.

Banana Muesli Smoothie

If you want a delicious smoothie that will see you through a morning workout, this is it. Soak the muesli in water or milk the night before.

1/4 cup muesli

3 tablespoons low-fat milk or water

1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)

1 small banana (4 ounces without the skin)

1 heaped teaspoon almond butter (I prefer toasted unsalted)

1 teaspoon honey

1 cup yogurt, milk, almond or rice beverage, coconut water or soy milk

1 or 2 ice cubes (optional)

1. The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water. Refrigerate overnight. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.

2. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don’t worry, your smoothie won’t have this consistency). Add the soaked muesli along with any liquid remaining in the bowl. Add the remaining ingredients and blend until smooth.

Yield: 1 serving

Advance preparation: The soaked muesli will keep for a couple of days in the refrigerator. Serve the smoothie at once.

Nutritional information per serving: 391 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 7 milligrams cholesterol; 67 grams carbohydrates; 6 grams dietary fiber; 217 milligrams sodium; 20 grams protein

For a Better Smoothie, Just Add Chia

Most people know about chia seeds from the famous ads for the Chia Pet. Just add water and watch it grow!

Chia seeds are more than a novelty. They can be added to bread dough or used to bulk up a smoothie for a more satisfying meal. When you soak the seeds in water, they expand and become gelatinous, a property that aids digestion and contributes to their low glycemic index. When I use the seeds in smoothies, dressings and juices, I scoop up a tablespoon of the gelatinous mixture of seeds suspended in water — which is the equivalent of a teaspoon of unsoaked chia seeds — and add it to the drink or dressing. It adds substance to a drink, and I felt incredibly well nourished by this week’s chia-enriched fruit smoothies. I made five of them, adding other soaked nuts, seeds or muesli along with the chia. They made energy-rich breakfasts, perfect food for a morning workout.

Turmeric compounds improve heart health as much as exercise

A chemical that naturally occurs in turmeric root appears to improve heart health as much as moderate aerobic exercise, according to a trio of studies conducted by researchers from the University of Tsukuba in Japan.

Turmeric root has been an important component of traditional Asian medicinal systems for hundreds of years. In recent decades, scientific studies have confirmed the potent anti-inflammatory and anti-oxidant properties of the trio of turmeric chemicals known as "curcuminoids," which give the root its distinctive yellow-orange color. Although only one of these chemicals is properly known as "curcumin," the name is commonly used to refer to all of them collectively.

The three new studies all compared the effects of exercise and curcumin on heart health and postmenopausal women over an eight-week period. All the studies were randomized, double-blind and placebo-controlled. Curcumin was delivered by means of colloidal nanoparticles.

Can turmeric prevent heart disease?
In the first study, researchers assigned 32 women to either take a curcumin supplement, engage in moderate aerobic exercise training, or undergo no intervention at all. The researchers measured participants' vascular endothelial function - the responsiveness of the layer of cells that line the blood vessels, a key indicator of overall cardiovascular health - both at the beginning and end of the study. They found that while there was no improvement in the control group, endothelial function significantly increased in both the exercise and curcumin groups. Most surprisingly, the improvement in the two experimental groups was identical.

The second study examined curcumin's effects on the responsiveness of arteries to changes in blood pressure ("arterial compliance"), another key measure of cardiovascular health. In this study, 32 women were randomly assigned to receive either a curcumin supplement or a placebo pill, or to undergo an exercise routine plus either a curcumin or placebo pill. The researchers found no significant improvement in the control group, significant (and equivalent) improvements in both the exercise-only and curcumin-only groups, and the greatest improvement among participants who exercised and also took the supplements.

In the final study, researchers examined the effects of exercise and curcumin on the rate of age-related degeneration of the heart's left ventricle. 45 participants were randomly assigned into one of the same four groups used in the second study.

The researchers once again found that both exercise and curcumin produced significant increases in heart health. In this study, however, curcumin alone did not appear to provide any benefit. Specifically, brachial systolic blood pressure (SBP) decreased among participants who exercised, whether or not they took curcumin. In addition, heart-rate-corrected aortic augmentation index (AIx) and aortic SBP both decreased significantly only among participants who both exercised and took curcumin.

"Regular ingestion of curcumin could be a preventive measure against cardiovascular disease in postmenopausal women," the authors of the first study wrote. "Furthermore, our results suggest that curcumin may be a potential alternative ... for patients who are unable to exercise."

Curcumin is best absorbed from turmeric root, rather than from supplements.

Learn more: http://www.naturalnews.com/040330_turmeric_heart_health_curcumin.html#ixzz2UT8pEN2h

Avocado nutrition facts - six things about this amazingly healthy superfood

Beware of popular health myths. For instance, throughout the 1990s and into the first few years of this century, popular health "experts" often warned against eating coconut oil or coconut milk, causing many people to eschew a food now known to offer many health benefits. Another lingering popular health myth warns against avocadoes, which wrongly labels them as a dietary culprit because of their caloric and fat content. Yet, the truth is avocadoes can boost health in at least 5 ways:

1. Protein

Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.

2. Beneficial Fats
Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the "good" cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the "bad" cholesterol) as effectively as statin drugs.

3. Carotenoids
Avocadoes are an excellent source of carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient. Avocadoes, also known as alligator pears, offer a diverse range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties of this type of phytonutrient such as neoxanthin, zeaxanthin, chrysanthemaxanthin, neochrome, beta-cryptoxanthin and violaxanthin. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body, thereby protecting eye health. Carotenoids also enhance the functioning of the immune system and promote healthy functioning of the reproductive system. Since carotenoids are fat soluble, eating avocadoes optimizes the absorption of these nutrients.

4.Anti-Inflammatory
The combined effect of the deluxe package of nutrients contained in avocadoes offers powerful anti-inflammatory benefits. Avocadoes' unique combination of Vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis.

5. Heart Health
The fat content, which causes some uninformed health "experts" to deem avocadoes as unhealthy, actually provides protection against heart diseases. Studies have shown that oleic acid improves cardiovascular health. Oleic acid is the primary fatty acid in avocadoes. Many people now take supplements in order to consume more omega-3 fatty acids to lower their risk of heart disease. Avocadoes are rich in omega-3, delivering 160 milligrams per cup of alpha-linolenic acid.

6. Choosing and Eating
To get the most nutritional value from avocadoes, avoid those which have become over-ripe. You can identify these at the store because they will have dents and feel overly soft when you hold them. A ripe avocado should have no dents in its skin and will feel slightly soft when squeezed. You can also buy unripe avocadoes, which feel very hard when gripped, and permit them to ripen at home. The portion of the avocado closest to the skin is the most dense in nutrients, so be sure to scrape the skin clean before discarding it.

Learn more: http://www.naturalnews.com/034370_avocado_nutrition_facts_health.html#ixzz2UT6w2kDY

Green smoothies are a huge hit in the raw food scene

Green smoothies are a huge hit in the raw food scene. Raw kale contains large quantities of anti-oxidants and other anti-cancer nutrients as well as beaucoup chlorophyll, manganese, calcium, and B-vitamins. This simple green smoothie recipe with raw kale can be made even simpler by adjusting to whatever greenery you have on hand. The parsley and cilantro add their distinctive flavors while the mint reminds you of a favorite dessert. With great taste and immense nutritive value, this raw food green smoothie is a win-win scenario for everyone!

2 cups sliced banana

2 cups freshly squeezed orange or grapefruit juice

1 1/2 cups tightly packed dinosaur or curly leaf kale

1/4 cup lightly packed parsley

1/4 cup lightly packed cilantro

1/4 cup lightly packed mint leaves