I haven’t been around lately not out of lack of interest, but rather due to eating or drinking something that my body rebelled against. This set me back about two and a half weeks, but I am glad to say that I have found the culprit.
I added ginger tea to my diet about 2 months ago and had one cup per day which did not affect me, but about 3 weeks back I increased this to 2 or 3 cups per day. As this did not affect me in the beginning I did not even consider it when I “fell off the wagon”. I wrote down everything that I could remember having added to the diet over the last 2 months and eliminated them all. I then started to add them back one by one playing “Russian Roulette ” which to me was the only way to find out what it was. Thank goodness the ginger tea was one of the things I put back sort of in the middle of the list. Therefore it gave me time to recover until I added it back in to my diet, but as soon as I ingested the tea I got sick again. So I immediately Read more…
If on the gluten and yeast free diet Pronutro should be the breakfast cereal of choice. You get different varieties of Pronutro, but its the original soy based Pronutro to look out for. I would just like to point out that this variety may not suit people very sensitive to gluten as it is produced In the same factory as the wheat variety.
Pronutro is the source of 18 vitamins and minerals and will give your body the boost it needs. I eat Pronutro every morning with a tablespoon of raw unfiltered honey and the boost of energy I get from it lasts me well in to the morning.
I am going to list the ingredients below of the original soy based Pronutro for your perusal and Read more…
What’s New and Beneficial About Beets
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. Although you can see these betalain pigments in other foods (like the stems of chard or rhubarb), the concentration of betalains in the peel and flesh of beets gives you an unexpectedly great opportunity for these health benefits.
In a recent study from Italy, beets were shown to be an especially important contributor of two carotenoids in the overall diet: lutein and zeaxanthin. Although much of the recent carotenoid research has focused on beta-carotene, both lutein and zeaxanthin are unique as health support molecules, particularly with respect to eye health and common age-related eye problems involving the macula and the retina. For eye health, beets may eventually turn out to require a category all their own.
Unlike some other food pigments, betalains undergo very steady loss from food as the length of cooking time is increased. For example, one recent study has shown the red betalain pigments in beets to be far less heat stable than red anthocyanin pigments in red cabbage. The difference between 15 minutes of steaming versus 25 minutes of steaming, or 60 minutes of roasting versus 90 minutes of roasting can be significant in terms of betalain damage. For these reasons, we recommend that you keep beet steaming times to 15 minutes or less, and roasting times under an hour.
An estimated 10-15% of all U.S. adults experience beeturia (a reddening of the urine) after consumption Read more…