Tag Archives: vitamin A

Juicing to Combat Fatigue

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Spinach

No wonder Popeye socked Brutus clear off the screen after consuming a can of spinach! Spinach

One cup of packed Spinach is a powerhouse of vitamins and minerals, yielding 50 mg calcium; 28 mg phosphorus; 1.7 mg iron; 40 mg sodium; 260 mg potassium; 4460 I.U. vitamin A; 28 mg Vitamin C; 3.5 m. biotin;  Vitamin E, magnesium, manganese and zinc.

Health Benefits

  • Anemia – The iron in spinach helps with problems associated with anemia. Eating Spinach  3- 4 times a week helps improve condition.
  • Fatigue – Due to iron depletion is a common side effect of Chemo treatments.
  • Wrinkles – In the morning, soak several cotton balls in spinach juice and rub lightly around eyes, across forehead and around mouth to minimize wrinkles. Do this for 5 minutes, and repeat before bed. Rinse face with cool water after and then rub again with pomegranate juice (an astringent and antioxidant).
    According to John Heinerman, this should get rid of 50% of existing wrinkles!

Method:

Wash some organic spinach leaves under running water. Put through juicer. For better taste, and to counter the oxalic acid, mix with carrot or tomato juice.

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Tomato Juice

There is a world of difference between vine-ripened and force-ripened tomatoes.  The vine-ripened variety has a wonderful smell when you pop off the green cap, and the flavor is far superior. The latter often taste like sawdust.

Many growers opt for force-ripened method because it means more cash due to less labor and damage during ripening. Grocery stores love them because they are virtually indestructible. They can tossed around with little damage. There would be tomato sauce in the vine-ripened tomato bin if they were treated that way!

One cup of tomato juice yields 8 mg calcium; 30mg phosphorus; .6 mg iron; 10mg sodium; 255 mg potassium; 1395 I.U. Vitamin A; 11.5 mg folic acid; biotin, Vitamin C and magnesium.

Health Benefits

  • Liver – helps liver rebound from relapse caused my toxicity
  • Energy – Tomato juice is effect against energy-sapping diseases like chronic fatigue, yeast infections, hypoglycemia, and mononucleosis.

NOTE: A small percentage of people with rheumatoid arthritis will have an increase in pain from consuming tomatoes, so they should avoid them.

Method:

One of the easiest vegetables to juice… wash tomatoes, quarter and juice. Season with a pinch of cayenne or black pepper, and a squeeze of lime.

Tomato Cocktail

  • 1/2 cup tomato juice
  • 1/2 celery, juiced
  • 1 slice bell pepper, juiced
  • 1 carrot, juiced
  • 1 c. ice cubes, crushed
  • Black pepper to taste

Serve immediately.

 

Juicing for Liver Health and the Hunzukuts Story

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I thought it would be helpful to title Juicing Recipes by the organ or system they support. Since our liver is one of the most taxed organs in our body, I thought I’d feature its supporters first!

In general, avoid the fats that present a high workload for the liver. These are full-cream dairy products, margarines, processed vegetable oils (hydrogenated fats), deep-fried foods, foods that are not fresh and contain rancid fats, preserved meats, animal skins and fatty meats. Avoid refined white sugar and candies, fizzy drinks, cakes and biscuits made with refined sugars.

Apricot Juice

Are you ready for this?..

  1. Apricots are incredibly rich in provitamin A or beta-carotene.
  2. Numerous studies have shown that Vitamin A is one of the very best chemotherapeutic and chemo-preventative nutrients in coping with cancer.
  3. The fruit also has a great quantity of Sulphur.
  4. Until a few decades ago, the Hunzukuts of Hunza Land were virtually unknown in their isolated valley where 6 mountain ranges converge.
  5. Hunza Land grows tens of thousands of apricot trees, yielding several million apricots annually.
  6. The oil from apricot pits is used for cooking, and to give their skin and hair richness.http://www.biblelife.org/Hunza-Terraced-Fields.jpg
  7. The juice is used as a tonic, in place of water in cooking, and often in place of milk.
  8. Very few of the older Hunzukuts have wrinkles!
  9. Vitamin A is critical for good vision, and as a protector of lungs against cigarette smoke, dust and pollen, and repairs injury done to them.

    How about them apricots??  :)

 Method:

  • 12 organic Apricots
  • 10 fl oz purified Water
  • Cinnamon, opt.

Wash and remove pits from Apricots. Juice, and add water.  For a nutritional kick, add 1/4 tsp. organic Hunza Apricots.Cinnamon.

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Dandelion Juice

I talked about Dandelions as a very misunderstood plant in my post entitled : The Overlooked, Misunderstood Dandelion.

The leaves of the dandelion are ready to eat in the early Spring, while most other plant life is still thinking about blooming again. After the Dandelion blossoms, its leaves become tougher and a little more bitter, so not ideal for juicing.

dandelions

If you find them growing wild, (make sure they’re in an area that has not been sprayed!) use a small sharp knife to pry it out of the ground and cut leaves off just above the root.  You want to preserve the ‘bulb’ if you can. In markets, choose the lighter leaf bunch.

In a perfect world, 1/4 pound (100 grams) of Dandelion leaves contain 300 mg of calcium, 65 mg of phosphorous, 3 mg of iron,, 395 mg of potassium, 14,000 I.U. of Vitamin A and some B and C Vitamins. I say ‘in a perfect world’, because depending on the condition of the soil they are grown in, there may or may not be the sufficient minerals to pass on to the plant! This is the reality of life today, and why considering a high-quality, bio-available Vitamin and Mineral Supplement is so critical.

Always choose Organic.

  Method:

Rinse leaves in a colander to remove dirt and pests. Tear into juicing size bits and juice.  For better flavor add 1 tsp. lemon juice or 1 carrot with skin.

Some people feel a big boost of energy when the juice hits the liver! For older people this may be a bit powerful, so dilute the juice.

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Beet Juice

Out of the varieties of Beets, only one is therapeutic to the liver: the dark red, round garden variety.Beets

Beet is a wonderful food which contains a high iron content acting as a re-generator and activator on the red blood corpuscles. The beet contains much potassium, magnesium, phosphorous, calcium, sulphur and iodine. The beet also contains many trace minerals which seem to be very valuable in the regeneration of the human body.

Beet powder provides a wide range of nutrients, but its most significant phytochemical is betaine. Betaine helps the liver process fat. This prevents the accumulation of fatty tissues in the liver, especially in heavy drinkers, and it also prevents excessive triglycerides and LDL cholesterol in the blood. According to the American Heart Association, beet juice can help lower blood pressure and due to the high content of iron in beets, it is good for anemia.

Dr. S. Ferenczi began his research in the use of the red beet especially in cancer patients in 1950. He has had 20 years of experience in this field and is respected among the medical profession in Europe. In the fall of 1969 he reviewed his work for the International Congress for Nutrition and Diseases of Civilization in Hanover, Germany.

The Nobel prize winner Prof. Szent-Gyorgi of Budapest, also worked with Dr. Ferenczi to prove certain facts about the value of the beet in human nutrition.

Almost every doctor stresses the respiration of the cell as one of the key factors in overcoming cancer. Dr. Schmidt writing for the “Erfahrungsheilkunds” June 1969 states that through the use of the proper amounts of concentrated beet that the respiration of the cancer cell will be activated from 350 to 400% better. Other writers have claimed that through the use of concentrated beet preparations they have been able to activate the cancer cell respiration in patients as much as 1000% better. Read more here.

 Method:

NOTE: Since beet juice alone may be a little too potent on the body, always mix with at least one other low-sugar fruit or vegetable or dilute with water.

  • 1 organic Red Beet
  • 1/2 bunch organic Parsley
  • 3 leaved organic Romaine (cos) Lettuce
  • 3 small organic Carrots
  • and 1 clove Garlic

Juice 1 beet in either a centrifugal or masticating juicer.

Drink on glass daily for cancer, and two glasses weekly as a preventative measure.

There is also great benefit to taking organic Powdered Beet concentrate in water or in low-fat yogurt. Make sure product is not from China, where farming practices are questionable.

Here are a couple of Organic U.S. sources:

http://www.oregonswildharvest.com

or:  http://www.floridaherbhouse.com
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Tomato Juice

(Liver Specialist and Cancer Protective)
Tomatoes are abundant in lycopene, another of the carotenoid family. Japanese researchers found that diets supplemented with lycopene.

Juicing organic tomatoes, or drinking low-sodium V-8 Juice are wonderful additions to your weekly juicing.

~ Be Well! ♥

Orange You Glad I Came Along? or The Sweet Potato Story

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1. Did you know that a medium-sized sweet potato contains more than your daily requirement of vitamin A, nearly a third the vitamin C you need, almost 15 percent of your daily dietary fiber intake and 10 percent of the necessary potassium?

2. Did you know that orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene?  And that the beta-carotene and vitamin C in these tubers work together to rid the body of cancer-friendly free radicals?

3. Well did you know diabetics can eat sweet potatoeswithout worry as they have a low glycemic index?

4. How about the fact that they contain Vitamin D which is critical for immune system and overall health, especially for women.

It’s important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. This can be 1 Tbs. of virgin olive oil (also recommended for breast cancer suppression) per serving for 4.

Organically grown sweet potatoes are free from the harmful effects of chemical fertilizers, pesticides and inorganic sprays. They cook relatively quickly and are rather versatile, lending themselves both to sweet or savory dishes.
Below is a recipe I adapted from Plenty: Vibrant Recipes from London’s Ottolenghi , so it fits in with our Anti-Cancer Diet.  Instead of pan frying, we’re going to bake these patties, and instead of dairy yogurt we’re using soy or coconut yogurt.

SWEET POTATO CAKES (Vegetarian and Gluten Free)

  • 1 3/4 lbs peeled organic Sweet Potatoes, cut in large chunks
  • 2 tsp. organic Butter or Coconut oil, plus more for cooking
  • 2 Tbs. organic Green Onions, thinly sliced
  • 1-1/2 tsp. Tamari sauce
  • 1 clove Garlic, minced
  • 3/4 tsp. Sea Salt
  • pinch of Red Pepper flakes
  • Scant 1/2 c. organic Oat flour (gluten-free)
  • 1 Omega-3 Egg, well whisked

Sauce

  • 1/2 c. Soy or Coconut Yogurt
  • 2 Tbs. Lemon juice
  • 1 Tbs. Extra Virgin Olive Oil
  • 2 Tbs. chopped organic Dill
  • 2″ section of organic Cucumber, thinly sliced
  • 1 Tbs. organic Red Onion, thinly sliced (opt.)
  • pinch of Sea Salt and Black pepper

Steam the potatoes until tender throughout. Set aside in a colander to drain and cool.

While the potatoes cook, warm the butter or oil in a cast iron pan. Sauté the green onions in 1 Tbs. coconut oil over medium heat until softened, about 4 minutes. Set aside to cool.

Meanwhile, blend all of the yogurt sauce ingredients, besides the dill, together in a mini blender or food processor. Lastly, add the dill and give it one or two more whirls just to blend. Set aside.

When the potatoes have released most of their moisture, transfer them to a bowl and mix them with the tamari sauce, garlic, salt, red pepper flakes and flour to combine. You want the mix to be tacky not wet, add more flour if it seems too moist to hold shape. Add the green onions and egg and mix to combine.

Add enough coconut oil to baking sheet to coat lightly.

Drop potatoes by 2 Tablespoonfuls onto sheet, and flatten into patties. Bake at 375 for 12 minutes, flipping after 6 minutes. Add another 2 -3 minutes if not quite browned on top.

Remove to a plate. Serve with some lightly dressed greens and a generous portion of the sauce. Garnish with a dill stem.

These would be so wonderful with a poached egg and a few leaves of watercress on top.

~ Enjoy! ♥

Astaxanthin – A Gift from the Sea

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The great variety of plants, herbs, roots and food which have been discovered to contain powerful plant chemicals is truly astounding.

Astaxanthin, a compound found in plants such as algae and animals such as salmon and krill, an ocean dwelling crustacean similar to shrimp, is one of those compounds. It is a member of a group of plant pigments called carotenoids and is therefore related to such compounds as beta-carotene, lutein, lycopene and vitamin A.

These pigments are highly antioxidative and some of them are functionally important in vision and eye health.

Protection from oxidative damage: Due to astaxanthin’s unique structure, it can actually insert itself into a cell membrane where it can then effectively perform its role as protector of that membrane from reactive oxygen species (ROS).

As oxidative damage can be a mechanism for the development of a variety of disease processes, astaxanthin could prove to be useful in many clinical applications.

Endothelial dysfunction is a common aspect of the process that eventually can lead to cardiovascular disease. In models of hypertension in stroke prone laboratory animals, astaxanthin has been shown to not only improve endothelial function but also display antithrombotic and antihypertensive properties, thus decreasing risk factors associated with heart disease pathophysiology. Astaxanthin also improved insulin resistance, the common predecessor or diabetes.

Additionally, in a human study, this red colored, lipid soluble pigment also increased HDL while significantly reducing triglycerides, therefore addressing other risk factors in cardiovascular disease.

Exercise and athletics: Improved sports performance and athletic capacity has been an interesting facet of astaxanthin research. For instance, in competitive cyclists, astaxanthin ingestion was associated with significant improvements in time trials as well as power output.

Muscle endurance and strength also improved with its supplementation.

Oxidative stress can be a significant issue in overweight and obese individuals as they have a higher capacity of generating lipid peroxidation than those of typical body composition. Throw in exercise and the incidence of oxidative damage dramatically increases in this population. Astaxanthin was able to decrease lipid peroxidation and various markers in this vulnerable segment of society.

Boosting immune function: Improved immune function and immune response are also beneficial effects of astaxanthin supplementation where it stimulated cell-mediated and humoral immune function in lab animals, while in another study it modulated inflammatory cytokines, including IL-1β, IL-6, and cyclooxygenase (COX)-2, thus inhibiting colitis and colitis-associated colon carcinogenesis.

Neuroprotection: Finally, astaxanthin has demonstrated possible neuroprotective properties as well suggesting it may be useful in those with potential to develop neurodegenerative conditions such as Alzheimer’s or dementia.  by Michael Fuhrman D.C.

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XanthOmega™

In addition to its rich phospholipids, omega–3s, and astaxanthin, XanthOmega™ also naturally contains several other antioxidants including, canthaxanthin, β–carotene, vitamin E and trans–retinol vitamin A. These antioxidants offer benefits of their own while also protecting this nutrient–dense oil from oxidation.

Designs for Health’s XanthOmega™ Krill Oil is made using a unique cold–extraction process that converts it into stable oil. This process protects the lipids from alteration and avoids peroxidation. It is free of heavy metals and organohalide pollutants, making it extremely pure. This product does not cause reflux or regurgitation commonly experienced by those consuming regular fish oil supplements.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Fortified with increased levels of astaxanthin for expanded health benefits

The amount of the powerful antioxidant astaxanthin in XanthOmega™ Krill Oil has been increased from 1.5 mg to 12 mg per serving to help achieve optimal benefits from this potent carotenoid.

What are Krill?  Krill are tiny crustaceans found in the sea and make up the world’s largest animal biomass. The oil extracted from krill is rich in the omega–3 fatty acids EPA and DHA.

This updated version is considered to be a virgin krill oil, the purest form available, with higher phospholipid bioavailability, enhancing the absorption of one of krill’s shining features, the powerful antioxidant astaxanthin.

In summary, many studies suggest that the benefits of this level of astaxanthin may include:

  1. Powerful antioxidant
  2. Cardiovascular health – helping to promote healthy lipid profiles; potential anti–hypertensive
  3. Sports performance – increasing muscle endurance and reducing exercise–induced muscle damage
  4. Eye support – Reducing eye fatigue and improving visual acuity[5]
  5. Supporting skin health – protecting against UVA–induced aging, as in skin sagging and wrinkles
  6. Anti–inflammatory
  7. Gastric health support – helping to reduce gastric inflammation and reflux symptoms

CAUTION: This product contains Krill Oil. DO NOT take if you are allergic to Shellfish.