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.

More here.

Helpful Links:

 

Lose Weight
Customized Fat Loss
Muscle Maximizer
Female Fat Loss
Fat Burner System
Golden Ratio Systems
Hypothyroidism Revolution
Fat Burning Furnace
Fat Loss Cookbook
Reverse Your Diabetes Today










 

Anti-Ageing Diet Plan To Age Slowly But Gracefully

Emailed to me by Rebecca Appleton

Dr. Maiysha Clairborne Lists Her Top Five Foods For Those Who Want To Slow Down The Ageing Process

In this modern day and age, it seems as though everyone is coping with growing older by trying to look younger. With plastic surgery, hair transplants and Botox readily available, it’s no wonder that so many are resorting to drastic measures to maintain youth and vigor, but it is possible to slow down the ageing process without such invasive or costly extremes. Wellness specialist Dr. Maiysha Clairborne suggests that that by simply changing some food habits, it can be easy to feel and look younger.

There are so many great edible tricks to help age slowly and gracefully. Berries, for example, are packed with antioxidants, and these powerful antioxidants tackle the ageing process by preventing a buildup of toxins in the body. Blueberries are an example of a particularly effective berry, but any type will be beneficial. What’s more is that they taste great, are extremely healthy and very versatile. Mixed berry smoothie to kick start the day, anyone?

Whole grains are also amazing when it comes to anti-ageing, providing the body with tons of iron and B vitamins that it so drastically needs. Full of fiber, whole grains can lower the chance of developing type 2 diabetes, and can also help keep blood vessels healthy. Whole grains include brown rice, oatmeal and even brown pasta, meaning that it doesn’t have to live up to its ‘rabbit food’ stereotype. Aim for three servings a day, and these foods can help the body feel fresher and look younger.

Experts at Mind Body Spirit Wellness Center, a Georgia-based clinic specializing in alternative wellbeing treatments, also suggest that nuts can be a great source of healthy youth, from almonds and pistachios to walnuts and pecans – you name it. Dr. Clairborne explains that unlike most foods, the fats found in nuts are among the healthiest and most beneficial to bodies.  Dr. Clairborne says, “There’s definitely a lot of unfair stigma surrounding nuts. This comes from people who believe that the fatty acids are unhealthy, but it’s just not true. In fact, the fats found in nuts are some of the best, and are essential for those wanting maintain that youthful glow.”
Similarly, green vegetables are crammed with goodness. Cruciferous vegetables like broccoli, cabbage and bok choy are particularly good at battling the nasty toxins that can lead to cancer and memory loss, as well as speed up the ageing process. Additionally, dark green leafy vegetables such as spinach, kale, collard and mustard greens are also great, and with all their fiber will clear the body of toxins and help skin appear perkier with fewer wrinkles.  

The last one may come as a bit of a surprise, but is nonetheless very effective. Chocolate – yes ,that’s right – is also full of antioxidants that the human body needs. The trick here is to be selective, as many cheaper types will contain too much sugar and hydrogenated fats. Instead, opt for chocolate that of 60% cocoa content or more, as the higher the percentage, the more powerful the antioxidants. The high cocoa content not only helps lower blood pressure, it also encourages blood vessels to relax to as to keep them youthful and supple.

There are so many dietary tips and habits that can help the ageing process become slower and much more graceful. General practice, such as cutting down salt intake and drinking plenty of water, will always be essential in the anti-ageing process, but particular foods like green vegetables, nuts and even dark chocolate can also have a surprisingly impressive effect in the plight to look and feel young.
To find out more about the Mind Body Spirit Wellness Center and Dr Maiysha Clairborne, visit http://www.mbswellness.org

Helpful Links:

Lose Weight
Customized Fat Loss
Muscle Maximizer
Female Fat Loss
Fat Burner System
Golden Ratio Systems
Hypothyroidism Revolution
Fat Burning Furnace
Fat Loss Cookbook
Reverse Your Diabetes Today

 

The Optimum Diet – Vegetables

By Neill Abayon

Vegetables are extremely important sources of minerals, enzymes and vitamins. Most green vegetables also contain complete proteins of highest quality; in fact often of better biological value than proteins of animal sources – proteins of potatoes and green leafy vegetables are complete proteins of highest biological value.

Most vegetable should be eaten raw in form of raw salads. Some vegetables, such as potatoes, yams, squashes or green beans can also be cooked, baked or steamed.

Generous use of garlic, onions and numerous herbs and natural spices will improve your health and turn dull vegetable dishes into gourmet food.

Food is your best medicine – and vegetable are your best medicinal foods.

Helpful Links:

Lose Weight
Customized Fat Loss
Muscle Maximizer
Female Fat Loss
Fat Burner System
Golden Ratio Systems
Hypothyroidism Revolution
Fat Burning Furnace
Fat Loss Cookbook
Reverse Your Diabetes Today

Broccoli cures stomach infections

Posted by Neill Abayon

It is hardly breaking news that eating cruciferous vegetables like broccoli helps to improve health. But researchers from the University of Liverpool have discovered new benefits to eating both broccoli and plantains -- two high-fiber foods -- that may help people with Chron's disease and other digestive disorders. According to the recent study, broccoli and plantains contain compounds that help protect the gut from infection and improve overall stomach health.

Broccoli and plantains are not the only foods that provide this benefit, but they are two in particular that scientists found to have exceptional benefit. The compounds in these two foods actually boost the ability of the stomach lining to ward off bad bacteria, passing it through the tract and out of the body before it can cause harm.

"We have known for some time the general health benefits of eating plantain and broccoli, which are both high in vitamins and minerals, but until now we have not understood how they can boost the body's natural defenses against infection common in Chron's patients," explained Dr. Barry Campbell, who worked on the study.

Read the full article here.

Diet May Reduce Risk Of Prostate Cancer

Posted by Neill Abayon

A new review published in the Journal of Human Nutrition and Dietetics assessed whether certain modifications in diet have a beneficial effect on the prevention of prostate cancer. Results suggest that a diet low in fat and red meat and high in fruits and vegetables is beneficial in preventing and treating prostate cancer.

Robert W.-L. Ma and K. Chapman conducted an evidence-based review of dietary recommendations in the prevention of prostate cancer as well as in the management of patients with prostate cancer.

The researchers found that a diet low in fat, high in vegetables and fruit, and avoiding high energy intake, excessive meat, and excessive dairy products and calcium intake may be helpful in preventing prostate cancer, and for patients diagnosed with prostate cancer.

Read the full article here.

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.

Lung Disease? Eat Your Vegetables

Posted by Neill Abayon

Eating broccoli could help patients with chronic lung disease.

A decrease in lung concentrations of NRF2-dependent antioxidants, a key components of the lung's defense system against inflammatory injury, is linked to the severity of chronic obstructive pulmonary disease (COPD) in smokers. Broccoli is known to contain a compound that prevents the degradation of these antioxidants.

COPD is the fourth-leading cause of death in the U.S. It affects more than 16 million Americans.

Foods that can protect you against cancer

Written by Neill Abayon

There is no single food or its substance that can save you from cancer. But the scientists from the American Institute for Cancer Research have named 11 foods that can protect you from cancer. To use them effectively, you have to use the right combination of foods in a predominantly plant-based diet.

The facts are mounting that the minerals, vitamins and phytochemicals in plant foods interact to provide extra cancer protection and this idea is called synergy. Here is the list of those 11 foods that can protect you against cancer:

1. Beans

2. Berries

3. Cruciferous Vegetables

4. Dark Green Leafy Vegetables

5. Flaxseed

6. Garlic

7. Grapes and Grape Juice

8. Green Tea

9. Soy

10. Tomatoes

11. Whole Grains