5 Reasons to Eat More Celery

By Dr. Michael Murray

As far back as the 9th century B.C.E., celery leaves were used for medicinal properties. The use of celery as a food, however, took root in Europe in the 1700s.

Celery is one of those vegetables we tend to keep in the bottom of our vegetable drawer and only think about when it’s time to make soup, as it’s a basic ingredient for most soup broths. It’s a humble and often overlooked vegetable. However, there are good reasons to find ways to eat more of it. Here are 5 of them.

1. It’s high in nutrients and fiber, low in calories. Let me dispel a myth. Celery is not a net-zero-calorie food. Some people believe that the body burns more calories eating celery than the vegetable itself contains. Not true. However, one celery rib only contains 20 calories, and because it’s such an excellent source of fiber, it will make you feel full and cost few calories. For people who have the need to crunch and chew, but are trying to cut down on caloric foods, celery can’t be beat. Celery is also high in vitamin C, and contains potassium, folic acid, vitamins B6, B2, B1 and calcium as well.

2. It has phytochemicals that are protective against cancer. Celery contains phytochemical compounds called coumarins, which have been shown to help prevent cancer by enhancing the activity of white blood cells. Coumarin compounds in celery also aid the vascular system, and help ease migraines.

3. It can lower blood pressure and cholesterol. Celery contains 3-n-butylphthaline (3nb), a compound that has been found to lower blood pressure. In an animal study conducted at the National University of Singapore, a small amount of this compound lowered blood pressure by 12-14 percent and cholesterol by 7 percent. Humans can get the equivalent dose of this marvelous compound by eating just 4-6 ribs of celery.

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The Basic Principle of the Optimum Nutrition – Eat only natural foods

By Neill Abayon

Your food should be whole, unprocessed and unrefined, and be organically grown in a fertile soil. They should be preferably grown in your own environment, and eaten in their season

That your health and longevity are in a direct relationship to the naturalness of the foods you eat is a well-established scientific fact. Where natives eat a diet of natural, whole, unprocessed and unrefined foods, they enjoy perfect health, absence of disease and long life. When denatured, refined, processed, man-made foods, such as white sugar and white flour, and canned and processed foods enter into their lives, disease becomes rampant among them.

Natural foods are foods that are grown in fertile soil without chemical fertilizers and sprays and are consumed in their natural state, with all the nutrients nature put in them intact. Nothing removed and nothing added. White bread is, for example, a denatured food, from which most vital nutrients have been removed; so-called “enrichment” is a hoax – only 4 nutrients are returned, while over 20 vital nutrients are removed in refining the flour. Breakfast cereals are all denatured foods with some “added features” – toxic preservatives and health-destroying white sugar. Supermarket quality eggs are not natural food; they are produced by cooped-up chickens, without rooster, which are fed chemically commercial mash. Such eggs have a lower nutritional value, less vitamins and more cholesterol than natural eggs.

Organically grown fruits and vegetables contain more vitamins and minerals, as has been shown in many tests. They also contain more enzymes than the produce grown on depleted, chemically fertilized soils. Such foods have greater a health-building and disease-preventive potential. Researches reported recently that “Anti-malignancy factors are apparently present in organically grown foods”.

These are only few examples to show that only natural foods can produce optimum health and prevent disease. Synthetic, denatured and devitalized foods will not sustain health, but will inevitably bring about a gradual degeneration of normal body functions and, ultimately, disease.

It is of specific importance to see that all foods are natural when planning a therapeutic diet for treatment of disease. Only natural, whole, unprocessed and organically grown foods possess therapeutic value.

The Optimum Diet – Fruits

Posted by Neill Abayon

Similar to vegetables, fruits are excellent sources of minerals, vitamins and enzymes. Fruits are cleansing food. They are easily digested and exert a cleansing effect on the blood and the digestive track.

In addition to all available fresh fruits, in season you can add any of those fruit in your diet. Fruits are best eaten for breakfast in the morning or as a snack between meals. Roughly, each food group should supply the bulk of one of the three meals: Fruits for breakfast, seeds, nuts or cereal for lunch, and vegetable for dinner; although this order can be interchanged, of course.

Disease – Nature’s Way To Get You Well

By Neill Abayon

The disease, as we know it, is a self-defensive effort of the body to restore the impaired health. Disease is not a negative condition which should be combated and suppressed with all available means, but a positive, constructive process initiated by the body’s healing forces and aimed at restoring health. Unbelievable as it may sound, we actually need disease to get well! When the body becomes ill, only the disease or we shall call it health-restoring activity can bring it back to health again. Thus we do not cure a disease, but care a sick body, and restore health – often with the help of disease!  – which is nothing but nature’s own way of getting you well.

The Basic Principle of the Optimum Nutrition – Eat mostly raw, living foods

By Neill Abayon


At least 75% to 80% of your diet should consist of foods in their natural uncooked state. There are numerous studies which demonstrate superiority of raw, living foods, both for maintenance of health and prevention of disease, as well as for the healing of disease. Cooking destroy much of the nutritional value of most foods. Many vitamins are partly destroyed, minerals are leeched and all enzymes are destroyed by temperatures over 120O F.

Cooking also changes the biochemical structure of amino acids (proteins) and fatty acids, and makes them only partially digestible. For example, it has been demonstrated at the Max Plank Institute for Nutritional Research that you need only one-half the amount of protein in your diet if you eat protein foods raw instead of cooked.

Sprouting is an excellent way to eat seeds, beans and grains in raw form. Sprouting increases nutritional value of foods; many new vitamins are created or multiplied in seeds and grains. Some grains and legumes, which do not contain complete proteins, become complete protein foods after they are sprouted.

Another excellent way to increase the amount of raw food in your diet is to eat lots of fermented lactic acid foods, such as homemade sauerkraut, pickles or lactic acid vegetables. Especially for those who live in cold northern regions, fermenting foods is an excellent way to preserve vegetable for winter use, and not only preserve, but increase their nutritive value – without cooking.

It would be ideal, of course, to eat a 100% raw food diet. This is possible to do if you live in an ideal tropical or subtropical climate, man’s natural habitat, where fresh, natural foods are available whole year round.  In colder, northern regions of the United States, Canada and Europe, a 100% raw food diet would be difficult for most people to maintain indefinitely, although few nutritionally-well-educated raw foodists are able to do this. A good practical solution, therefore, would be to eat most of your food, perhaps 80%, in the raw, uncooked state. Practically all fruits, vegetables and seeds can be eaten raw. A few vegetables such as potatoes and yams, dried beans and peas, and some grain such as rye, rice buckwheat and millet, can be used in cooked form; however, cooked foods should not comprise more than 20% of the total caloric intake.

Health Benefits of Dates

Posted by Neill Abayon

The date is a laxative food. It is highly beneficial in the treatment of constipation as the roughage provided by it stimulates sluggish bowels. They should be immersed in water at night and taken after making them into fine syrup the next morning to secure laxative effect.

•Dates are easily digestible, so they an excellent source for quick energy and repairing waste.
•Eating dates cures intestinal disturbances.
•Regular eating of dates is found to check the growth of pathological organisms and help in the growth of friendly bacteria in the intestine.
•Eating dates helps constipation because of their laxative properties.
•Studies have reported that dates are helpful in preventing abdominal cancer.
•It is reported that eating dates prevents the spread of cancer cells.
•Studies have shown that dates soaked overnight and taken crushed in the morning helps people who have a weak heart.
•Eating dates are helpful in treating anaemia and heart problems as they are rich in iron.
•Eating dates helps in reducing heart burns and acidity.
•Studies have reported that eating dates are beneficial for nursing mothers and pregnant women
•Milk boiled with dates acts as an invigorating and nutritious drink for adults and children during convalescence.
•Dates act as a perfect energy boosting snack because of their varied nutrient contents.

Chemists Shed Light On Health Benefits Of Garlic

Posted by Neill Abayon

Researchers have widely believed that the organic compound, allicin – which gives garlic its aroma and flavour – acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of radicals.

"We didn't understand how garlic could contain such an efficient antioxidant, since it didn't have a substantial amount of the types of compounds usually responsible for high antioxidant activity in plants, such as the flavanoids found in green tea or grapes," says Chemistry professor Derek Pratt, who led the study. "If allicin was indeed responsible for this activity in garlic, we wanted to find out how it worked."

The research team questioned the ability of allicin to trap damaging radicals so effectively, and considered the possibility that a decomposition product of allicin may instead be responsible. Through experiments with synthetically-produced allicin, they found that an acid produced when the compound decomposes rapidly reacts with radicals.

Their findings are published in the January 2009 issue of the international chemistry journal Angewandte Chemie.

Read the full article here.

Medicinal Benefits of the Acai Berry

Posted by Neill Abayon


A little known berry from the jungles of the Amazon may be the cure-all for many ailments. The amazon jungles stretch over more than 1 billion acres and includes a wealth of plants and fruits that may have medical benefits. The acai berry comes from the Amazon region, native only to Central and South America. Over the last two decades, this small purple berry has caused a sensation in the scientific and medical worlds. Learn about some of the medicinal and culinary uses of this little known miracle berry called the acai.

The acai berry grows on tall palms located in the rain forest. The bunches of dark purple fruits dangle like grapes on a vine until they are ready to be harvested. Each year, the acai berry is harvested only two times. Because the fruit begins to break down immediately upon harvesting it is nearly impossible to store and ship. Regions local to the Amazon may receive over night shipments when the fruit is picked but places like the United States and Canada never get a chance at the fresh fruits. Luckily the fruits are widely used in sports bars, nutritional supplements, desserts, beverages, and in other various forms.

Although the acai berry looks similar to a grape, it is generally much larger. The acai berry is about 1 inch around and most of the fruit is actually seed. Very little fruit is extracted from each berry because it has such a large seed. The taste of the acai is very unique and it is nothing like a grape, but more like a berry. The acai has a very identifiable rich taste, kind of like a mix of dark berries. In the native countries the berries may be served as a drink or as a custard/pudding like dish. Unfortunately, the acai palm has not been successfully introduced to the rest of the world as it prefers a specific climate.

Not only does the acai taste good, but it may be good for your health! Recent studies of the acai berry has indicated it may be the solution to a number of health and aging related problems. The acai berry is high in healthy fats, rich in protein, and is a good source of antioxidants, vitamins, and minerals. In the Amazon region, the acai berry is one of the most nutritious foods available and is a large part of the natives diet. In Central and South America the acai berry has been used to cure infection, boost energy, calm inflammation, and to boost immune health among many uses.

The acai berry may also be able to help control blood sugar, cholesterol, arthritis, and prostate problems. Because acai acts similar to an antibiotic it may also help the body heal, rid it self of infection and/or disease, and could even help with weight loss. Juices and health drinks made with the acai berry have recently been introduced to the United States. When traditional medicine and alternatives fail, those suffering from a range of ailments are now trying acai juice and achieving real results. According to Sound Concepts (http://acaitools.soundconcepts.com) it has been reported that acai juice has helped reduce and/or eliminate fatigue, arthritis, rare disease, and has increased energy, range of motion, and flexibility for those people drinking the juice daily.

The acai berry has properties so wonderful it has been discussed on shows airing on CBS, NBC, and ABC. Because the acai berry is relatively new to the United States, few studies of the actual benefits have been conducted. But, there are plenty of studies indicating the acai berry is one of the best sources for complete nutrition. The acai berry may also help lower bad cholesterol levels, help curb insomnia, promote immune health, and boost libido.

Scientists Show How Certain Vegetables Combat Cancer

Posted by Neill Abayon

While it has been known for some time that eating cruciferous vegetables, such as broccoli, cauliflower, and cabbage, can help prevent breast cancer, the mechanism by which the active substances in these vegetables inhibit cell proliferation was unknown — until now.

Scientists in the UC Santa Barbara laboratories of Leslie Wilson, professor of biochemistry and pharmacology, and Mary Ann Jordan, adjunct professor in the Department of Molecular, Cellular, and Developmental Biology, have shown how the healing power of these vegetables works at the cellular level. Their research is published in this month's journal Carcinogenesis.

"Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower," said first author Olga Azarenko, who is a graduate student at UCSB. "These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.

Read the full article here.

Tips for Grilling Healthy Burgers

Posted by Neill Abayon

Grilling perfect burgers is easy if you follow these simple tips:

• Use beef with the right amount of fat. I recommend 80% to 85% lean ground beef. The fat is what makes your burgers juicy.


• If your ground beef is frozen, thaw completely in the refrigerator before using. Do not try to cook beef from a frozen state.


• To see if your burgers are done, check using an instant-read thermometer. Insert it in the side of the burger through to the middle. Burgers should be cooked to 160 degrees F.


• Color is not an indicator of whether or not your burgers are cooked thoroughly. Burgers that are brown inside may not be cooked to 160 degrees F, and burgers that are cooked through may still be pink inside.


• Handle the beef as little as possible while shaping the burgers. Overhandling results in toughness.


• Form patties that about 3/4-inch thick. Press your thumb in the middle of each patty to prevent it from bulging during cooking.


• Refrigerate your burgers while preparing the grill. Preheat the grill long enough to get it nice and hot, about 15 minutes should do it.


• Season the burgers with salt and pepper on the outside, just before grilling. This will prevent the salt from drawing moisture out of the burgers. And the salt, which enhances the meat's flavor, will hit your mouth first.


• Place the burgers on the grill, and leave them there. Do not press down on the burgers during cooking.


• Flip once, after 5-6 minutes.


• Let your burgers rest at least 5 minutes before serving.

"Beauty Foods" Can Help Slow Down the Aging Process

Posted by Neill Abayon

Anti-aging has been a very hot topic over the last 15 years, and we’ve made great discoveries about how to turn back the clock with natural hormones and cosmetic procedures. But who would have guessed that the most powerful way of prolonging your youth and enhancing your health was with “Beauty Cuisine”?

Beauty Cuisine is food which not only nourishes but strengthens the body, slows and reverses the aging process (entropy), and rejuvenates our cells allowing for a beautiful body inside and out. Beauty food was a natural part of our evolutionary diet as Paleolithic humans, but has become rare with our quest for fast foods with a long shelf life. The foundation of true youth, health, and beauty lies within consuming the right foods daily. Ideally, we need to pick foods which are fresh, unrefined, nutrient dense, organic, pH balanced, as well as high in enzymatic value, antioxidants, and phytochemicals.

Here are seven important qualities found in “beauty foods”:
1) A low glycemic index rating. Those with high ratings promote insulin secretion, a hormone which when in excess is known to age and destroy the body. For example, high fiber and low sugar foods are lower on the glycemic index and are more desirable.

2) Anti-inflammatory properties. Our most common ailments such as diabetes, rheumatoid arthritis, heart disease, and bowel disease are caused by inflammation. Consuming spices such as ginger, tumeric, cayenne, and oregano, as well as foods including salmon, garlic, and blueberries, have powerful anti-inflammatory properties.

3) An alkaline or neutral pH. Fast foods and processed, refined foods are acidic and promote deterioration and aging. Yet, foods such as green vegetables, salads, sprouts, watercress, mustard greens, seaweed, sesame seeds, and berries are alkaline and rejuvenating.

4) High enzymatic content. Many illnesses occur as a result of lacking enzymes. They are critical in our food for digestion and assimilation of nutrients, yet they are sorely lacking in our packaged and microwave prepared foods. High enzyme foods are energizing and invigorating, allowing the body to heal and recover significantly faster from injury or aging skin cells and organs. Foods high in enzymes include fresh raw vegetables and berries, as well as raw cheeses, yogurt, and wild game.

5) High mineral content. Foods such as arugula, hemp seeds, walnuts, pumpkin seeds, broccoli sprouts, raw honey, aloe vera, papaya, berries, and burdock root are rich in minerals including silicon, biotin, magnesium, sulfur, zinc, and manganese, all known for their importance for strong hair, skin, and nails.

6) High Syntropy value. Stress, toxins, unhealthy food, and lack of fresh air and sun increase the aging process. They create destruction and disorder or entropy in our bodies, and few things actually work in direct opposition. Syntropy is an order-enhancing energy force stored in food which actually neutralizes entropy and releases the beautifying power in food from the sun. Thus, eating “beauty” foods results in a more youthful energy, body, and mind.

7) Naturally colorful. The vibrant colors of natural foods indicate their wide spectrum of antioxidants, phytochemicals, and nutrients which protect, nourish, and heal the body from disease and aging. From the deep blue blueberries, to the red sockeye salmon, choose a variety of colors each day to optimize your intake of beautifying foods.

“Beauty Cuisine” similar to Paleolithic nutrition, is undeniably the most important new trend for healthy living. It will first stimulate your taste buds and then support your body to eliminate toxins, rejuvenate skin cells, strengthen organs, and increase overall vitality, health, and appearance. Humans evolved on these highly energetic restorative foods for the last two million years, and in order to continue thriving, we must make it a priority to keep consuming the right foods.