Guaranteed to Raise Your Antioxidant Level

It is rare to find a company that has enough research behind their product that they can offer a money-back guarantee if it does not perform. Depending on the supplement you are taking, it's not always an easy task to discover if you're getting the full benefit from what you're taking.  With Vitamins like D, you can do a blood test, but when your goal is to raise your antioxidant levels, testing how well  you're doing can be costly.

What Depletes Antioxidants Stored in our Body?

Many things contribute to the depletion of antioxidants in our bodies...stress, smoking, lack of good digestion, too much exercise, infection, etc.

Vitamin C fights free radicals in body tissues and blood plasma, while vitamin E protects fat-rich molecules, such as LDL and HDL cholesterol, and fat cells from oxidation. This effort to protect the body results in the depletion of vitamin C and E in body stores.

Our bodies store antioxidants for use when we need them.  If we are not storing enough, we are less likely able to fight off inflammatory diseases like diabetes, heart disease and cancer. Eating a balanced diet with 5 to 10 servings of fruits and vegetables every dayto obtain maximum levels of dietary antioxidants is recommended, but not always achievable.

Read more:

http://www.livestrong.com/article/436561-vitamins-that-deplete-under-stress/#ixzz1xMcstPys

To boost your vitamin E levels, include whole grains, nuts and seeds, egg yolks and vitamin E- fortified foods in your diet. Consult your doctor about vitamin supplementation.

Choosing an Antioxidant Supplement

Choosing an antioxidant supplement — You want to make sure the manufacturer uses pure ingredients from a trusted source, organic when possible, has both their own and third-party research behind the formulas, and is reputable.

There are a handful of companies that meet these criteria, but only one I know of that also offers a money back guarantee.

Lifepak Nano is a proprietary innovation in anti-aging protection with advanced bio-availability and maximum benefits. It is manufactured by NuSkin / Pharmanex, one of the leading anti-aging research companies.

Lifepak Nano is their star supplement, which exhibits rather exceptional results. If you are considering a comprehensive Vitamin/Mineral/Flavonoid supplement, consider this product.

  • Specific purpose to guard against the ravages of aging each day of your lifespan*

  • Superior bio-availability with CR-6 LipoNutrients™ enhances uptake from the gut into the bloodstream and body for maximum anti-aging benefits*

  • Advanced anti-aging formula helps protect the body with key nutrients such as NanoCoQ10™ and nano carotenoids*

  • Helps maintain normal inflammatory responses in the body*

  • Feeds and helps protect the brain with DHA and EPA*

  • Offers superior DNA protection against damaging free radical attacks by providing the body with important antioxidants and phytonutrients such as alpha-lipoic acid and catechins*

  • Protects cell health with an antioxidant defense network*

  • Helps protect cardiovascular health with a comprehensive blend of omega-3 fatty acids and other nutrients

  • Provides comprehensive bone nutrition support*

  • Promotes healthy immune function*

  • Supports normal blood sugar metabolism*

  • Corrects nutritional deficiencies*

~ Be Well! ♥

The Sweet Potato Story

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!

Foods and Plastics... Should They Mingle?

I found a link to this article on the epigenetics project blog and wanted to share it with you.

I have a HUGE thing about plastics, aluminum foil and food, and now research is showing that plastic containers, bottles and wraps leach chemicals under all circumstances!

When my children were young I never packaged their lunches in plastic wrap without first wrapping the item in wax paper. I don't let plastic wrap touch the top of food I store in the refrigerator, and when I freeze meats, I wrap them in wax or parchment paper first, and then aluminum foil.

As you may know, acidic foods EAT right through aluminum foil in a very short time.

If you wrap a pizza slice in foil and look at it a few hours later...every point that came in contact with the tomato sauce has a hole in it!  Aluminum is toxic to our bodies!

 

Plastic in Food: Inevitable Transfer

It's long been known that infinitesimal bits of plastic get into our food from containers. The process is called "leaching" or "migration." The chemical industry acknowledges that you can't avoid this transfer, noting on its website that "[v]irtually all food packaging materials contain substances that can migrate into the food they contact."

Laura Vandenberg, PhD, postdoctoral fellow in biology at Tufts University in Boston stated: "But almost any plastic container can be expected to leach trace amounts of plastics into food," she says.

Heating food in plastic seems to increase the amount that's transferred to food.

Migration also increases when plastic touches fatty, salty, or acidic foods.

Although most of the chemicals making the culinary crossing are considered "safe," Jacob tells WebMD that's generally not because they've been proved safe, but rather they haven't been proven to be unsafe.

Well, that's enough for me.

Clever Plastic-Free and Low-Tech Ways to Store Fresh Fruits and Vegetables

Ramon Gonzalez May 15, 2012

Lloyd Alter

Many fruits and vegetables taste better eaten the day they’re harvested from the garden. But what if you need to store your crop before you can prepare it? It’s possible to store your fruits and veggies using old technology and avoiding plastic altogether for zero waste storage.

How­ To Store Fruits and Vegetables.

Tips and tricks to extend the life of your produce without plastic.

The Ecology Center Farmers' Markets produced a large list of ways to store your produce without using plastic to push the markets and customers toward zero waste. Below is a sampling of the plastic-free tips and tricks of vegetable and fruit storage.

Fruits

Apples- Store on a cool counter or shelf for up to two weeks. For longer storage, put in a cardboard box in the fridge.

Citrus- Store in a cool place with good airflow, never in an air‐tight container.

Apricots/Nectarines- On a cool counter or fridge if fully ripe

Cherries- Store in an airtight container. Don’t wash Cherries until ready to eat, added moisture encourages mold.

Berries -­Don’t forget they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag woks well, only wash before you plan to eat

Strawberries- Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Veggies

Always remove any tight bands from you vegetables or at least loosen them to allow them to breathe.

Asparagus- Place them loosely in a glass or bowl upright with water at room temperature. Will keep for 5 days outside the fridge.

Basil- Basil does not like the cold or to be wet. The best method is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.

Broccoli -Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Carrots- Cut the tops off (but save them for tea) to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days, if they’re stored that long.

Cauliflower- Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Lettuce- Keep damp in an airtight container in the fridge.

Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Beth Terry of My Plastic-Free Life skips the damp towel for carrots and stores them in containers of water that she frequently changes. According to Beth, the carrots, cut or whole, keep for a couple of weeks.

Saving Food from the Fridge

© Jihyun Ryou

How did we store food before we handed that job over to technology? Korean designer, Jihyun Ryou, tackled that question in her project, Save Food From the Fridge, which Lloyd Alter wrote about earlier here at TreeHugger, when she went in search of oral knowledge of elders and farmers.

What emerged is a simple and elegant way of storing and connecting to the ingredients we tuck away in the back of the refrigerator until they lose their flavor or start to decompose.

As gardeners we know about companion planting, but do we practice companion storage? Growing up apples were stored on the kitchen table or crisper in the fridge, while potatoes were relegated to the darkest corner of the food pantry.

Jihyun takes advantage of the ethylene gas emitted by apples as they ripen to suppress sprouting in potatoes.

What low-tech and plastic-less methods do you use to store your food?

Glutathione

"It's the most important molecule you need to stay healthy and prevent disease --

yet you've probably never heard of it. It's the secret to prevent aging, cancer, heart disease, dementia and more, and necessary to treat everything from autism to Alzheimer's disease. There are more than 89,000 medical articles about it -- but your doctor doesn't know how address the epidemic deficiency of this critical life-giving molecule ...

GLUTATHIONE (pronounced "gloota-thigh-own") is a master detoxifier and maestro of the immune system. The highest concentration of glutathione is found in the liver, making it critically important in the detoxification and elimination of free radicals. Accumulation of these dangerous compounds can result in oxidative stress, which occurs when the generation of free radicals in the body exceeds the body’s ability to neutralize and eliminate them.

 How Should Glutathione Be Taken?

 Unfortunately the BEST way to get supplemental glutathione into our system is through intravenous therapy. Glutathione is probably not well absorbed into the body when taken by mouth.  A more practical solution is to take the precursors -- that is, the molecules the body needs to make glutathione -- rather than glutathione itself. While there is no solid proof this works, the consensus among experts is that doing so will increase the amount of glutathione in the cells.

   "The good news is that your body produces its own glutathione. The bad news is that poor diet, pollution, toxins, medications, stress, trauma, aging, infections and radiation all deplete your glutathione.   This leaves you susceptible to unrestrained cell disintegration from oxidative stress, free radicals, infections and cancer. And your liver gets overloaded and damaged, making it unable to do its job of detoxification.

   “At first I thought that this was just a coincidental finding, but over the years I have come to realize that our ability to produce and maintain a high level of glutathione is critical to recovery from nearly all chronic illness -- and to preventing disease and maintaining optimal health and performance. "  from Dr. Mark Hyman's blog .. read more here.

other Sources:

 Glutathione: New Supplement on the Block

 Gustavo Bounous, MD, is director of research and development at Immunotec and a retired professor of surgery at McGill University in Montreal, Canada. "It's the [body's] most important antioxidant because it's within the cell."

 Antioxidants -- the most well-known of which are vitamins C and E -- are important for good health because they neutralize free radicals, which can build up in cells and cause damage.

 Glutathione occurs naturally in many foods, and people who eat well probably have enough in their diets, says Dean Jones, PhD, professor of biochemistry and director of nutritional health sciences at Emory University in Atlanta. Those with diets high in fresh fruits and vegetables and freshly prepared meats are most likely just fine. On the other hand, those with poor diets may get too little.

 Appleton is Chairman of the Department of Nutrition at the National College of Naturopathic Medicine in Portland, Ore., and senior science editor for Healthnotes, a database on complementary and alternative medicine available at newspaper stands and health food stores.

 "If you look in a hospital situation at people who have cancer, AIDS, or other very serious disease, almost invariably they are depleted in glutathione," says Appleton. "The reasons for this are not completely understood, but we do know that glutathione is extremely important for maintaining intracellular health."

Bounous has developed a glutathione-enhancing product called Immunocal, which is made up of glutathione precursors, mainly the amino acid cysteine.

 Who Does Glutathione Help?

 Animal and laboratory studies have demonstrated that glutathione has the potential to fight almost any disease, particularly those associated with aging, since free radical damage is the cause of many of the diseases of old age.

 "Theoretically, there are many very strong arguments in favor of a therapeutic use of glutathione," says Appleton. "But when people have actually tried to use glutathione as an oral supplement, nasal spray, or intravenously, the results have been more of a preliminary nature. The amount of research on glutathione as a supplement ... is very limited."

 The best studies have been conducted in cancer. One study involved women with ovarian cancer who were being treated with chemotherapy. Some of the women were also treated with intravenous glutathione. Those given the glutathione not only had fewer side effects from the chemotherapy but also had better overall survival rates.

 Case Study

Myriam Abalain of Montreal, Canada, is one of the many people who have taken Bounous's Immunocal to combat cancer. In 1996, at age 33, a routine PAP smear revealed she had precancerous cells on her cervix, which is one step away from having cervical cancer. The three specialists she visited all told her that a hysterectomy was her only option, but she hesitated to have such major, life-altering surgery.

 Instead, she waited. For more than two years, her condition remained stable. Then a friend suggested she try Immunocal. After eight months of taking the supplement, her physician could no longer detect any precancerous cells. Does this mean Immunocal cured her? It's hard to say based on just one case like hers. It is possible her body went into remission naturally.

 Even Bounous acknowledges there's no real proof his product cured her cancer, but he's working on conducting good clinical research, comparing individuals with cancer taking glutathione to those who are not.

 

What Are the Risks?

 Overall, taking glutathione or its precursors in reasonable amounts appears to be quite safe, although it should be avoided in people with milk protein allergies and in those who have received an organ transplant.

 Appleton recognizes this possibility but says "there's no evidence that supplementing with glutathione, even intravenously, is in any way going to make any cancer worse. In fact, the evidence we have suggests the opposite."

 The upshot? The experts disagree on who should take glutathione or its precursors. Bounous says everyone should take it in order to optimize overall health. Appleton would reserve it for people with cancer. Jones says it might only prove beneficial for those who eat poorly and are thus unlikely to be getting much glutathione or its precursors in their diet.

 They all acknowledge that people with severe diseases known to be associated with low glutathione levels, such as AIDS, may well benefit from the supplement, although there is no proof to this effect.

 For her part, Myriam Abalain is still taking Immunocal and feeling fine. "I'm doing pretty

Talk to your doctor about Glutathione treatment, especially if you are in Chemotherapy.

  Be Well.  ♥

Soybeans - Friend or Foe?

Soy is one of those "wonder foods" that used to be sold only in health food stores or Asian markets in western countries.

 

 

 

 

In the last several years, soy has been showing up regularly on the shelves of mainstream grocery stores, packaged in an amazing variety of products and flavors. At the same time, a controversy has been brewing – is soy healthy or risky for breast cancer patients and survivors? Do soy foods protect you from cancer, or do they hasten its development?

Soybeans are a great source of the anticancer compounds known as isoflavones.   These isoflavones have powerful antioxidant properties, and may be able to prevent cell damage (oxidation) caused by free radicals.

Soy isoflavones can act like weak estrogens, and may block estrogen receptors, similar to the way that tamoxifen works to prevent a recurrence of estrogen-sensitive breast cancer.

Sounds great, doesn't it?  But there may be a problem of "too much of a good thing."  Just as an excess of natural estrogen may fuel the growth of a breast tumor, too much of the soy isoflavone genistein, in concentrated form in many over-the-counter nutritional supplements, may set the stage for tumor development.

While moderate consumption of soy-based products is very reasonable, some supplements extremely high in phytoestrogens, especially soy-based isoflavone compounds and flaxseed based lignans, have been promoted as "natural" treatments for hot flashes and other menopausal symptoms. Very well-designed clinical trials show these supplements are no more effective than placebo (sugar pills) at relieving these symptoms. There is good science to suggest these high dose supplements may have negative health effects.

The Bottom Line on Soy and Breast Cancer

You may get the most benefits from consuming soy isoflavones such as genistein, if the isoflavones come from food (sesame seeds, tofu, legumes)– not from nutritional supplements.

The American Cancer Society says that concentrated extracts of soy isoflavones may encourage tumor growth, and should be avoided. Women in the Japanese study who had the lowest rates of breast cancer had consumed soy from childhood, or at least from pre-puberty. Post-menopausal women should not overdo soy products, because the powerful isoflavones mimic natural estrogen, which fuels 80% of all cases of breast cancer.

References

  1. Barnes, S., et al.  "Soy Isoflavonoids and Cancer Prevention." Advances in Experimental Medicine & Biology  401.  (1996):  87-100.
  2. Barnes, Stephen.  "Anticancer Effects of Genistein."  The Journal of Nutrition  125  (1995):  777S-783S.
  3. Bergan, R., et al.  "Genistein-stimulated Adherence of Prostate Cancer Cells Is Associated with the Binding of Focal Adhesion Kinase to Beta-1-integrin."  Clinical & Experimental Mestastasis  14(4) (1996 Sept.):  389-398.
  4. Messina, M. J., et al.  "Soy Intake and Cancer Risk:  A Review of the In Vitro and in Vivo Data."  Nutrition & Cancer 21(2)  (1994):  113-131.

 

Wake Up Call - Pesticides, Natural Chemicals and Our Health

When I read information like the following Abstract, I'm stunned that we wait for someone to "prove" what we have enough evidence to "suspect" is the cause of illness.  We wait until it's too late to do anything about it...instead of immediately thinking, "My life is too precious. If there is a 'possible link I am not going to take a chance.  I can live without xxxx in my life."

Pesticides and cancer: Dich J, Zahm SH, Hanberg A, Adami HO.

Abstract

"Epidemiologic evidence on the relationship between chemical pesticides and cancer is reviewed.

In animal studies, many pesticides are carcinogenic, (e.g., organochlorines, creosote, and sulfallate) while others (notably, the organochlorines DDT, chlordane, and lindane) are tumor promoters. Some contaminants in commercial pesticide formulations also may pose a carcinogenic risk.

In humans, arsenic compounds and insecticides used occupationally have been classified as carcinogens by the International Agency for Research on Cancer. Human data, however, are limited by the small number of studies that evaluate individual pesticides.

Epidemiologic studies, although sometimes contradictory, have linked phenoxy acid herbicides or contaminants in them with soft tissue sarcoma (STS) and malignant lymphoma; organochlorine insecticides are linked with STS, non-Hodgkin's lymphoma (NHL), leukemia, and, less consistently, with cancers of the lung and breast; organophosphorous compounds (About 70% of the insecticides in current use in the United States are organophosphorous (OP) pesticides, a total of around 90 million pounds per year) are linked with NHL and leukemia; and triazine herbicides with ovarian cancer.

Few, if any, of these associations can be considered established and causal. Hence, further epidemiologic studies are needed with detailed exposure assessment for individual pesticides, taking into consideration work practices, use of protective equipment, and other measures to reduce risk. "

SourceDepartment of Cancer Epidemiology, Karolinska Institute and Radiumhemmet, Karolinska University Hospital, Stockholm, Sweden.

_ _ _

And here is a summary from the EPA's website:

Pesticides and Food: Health Problems Pesticides May Pose

Laboratory studies show that pesticides can cause health problems, such as birth defects, nerve damage, cancer, and other effects that might occur over a long period of time.  However, these effects depend on how toxic the pesticide is and how much of it is consumed. Some pesticides also pose unique health risks to children.

For these reasons, the Federal Government, in cooperation with the States, carefully regulates pesticides to ensure that their use does not pose unreasonable risks to human health or the environment. "

What is "unreasonable risk"?  Is there such a thing as "reasonable risk" when it comes to our health?  Who decides?  People you know nothing about....or YOU?

YOU are in Charge of Your Health and the Health of Your Children

Were bombarded with pollutants from vehicle emissions, manufacturing plants, dry cleaner chemicals,  lawn mowers, those darn awful leaf blowers that make me cookoo, and pesticides sprayed everywhere.  It's a miracle our liver functions at all.  Then add pharmaceuticals, artificial coloring, sugar, lotions with Parabens and EDTA, and deodorants with things we can't spell much less pronounce, and no wonder we're walking hot beds for the development of Alzheimer's, Cancer and a host of other ailments.

Get in the driver's seat You are wise.  Don't wait 10 years until the FDA or the EPA has enough 'clinical' data.  By then you could be one of the subjects they're studying, God forbid!

I have thrown away my Teflon pans, I don't let plastic wrap touch my food (I place a small square of parchment paper or was paper on the food before I wrap it), I never put Aluminum Foil against any sauces or acidic foods (you know the acid eats right through the foil...yes?), and I told my gardener not to use pesticides on any weeds, and to hand rake my leaves.

Love your life and your children's lives enough to sacrifice convenience for caution. It's a different world...we have to think defensively. Some things we can do little about, like air pollution, so do what you can with things you have control over.

~ In Good Health.

Red Clover

This common plant contains an astonishing 125+ chemical constituents, including many minerals, vitamins, and amino acids. Like soy, it contains genestein, and also daidzein, daidzen, and daidzen-glycoside.  This is one reason former USDA herbalist James Duke, PhD, included red clover flowers as an ingredient in his cancer prevention salad. At Purdue University, scientists showed that an extract of red clover “significantly inhibited” a common carcinogen and decreased its binding to DNA by 30 to 40 percent.

A major active compound was then isolated from the clover and identified as biochanin A.

Red clover tea is sweet tasting and innocuous. Through summer and fall you can usually find red clover growing wild (choose a non-polluted area!). Just use one or two clover heads per cup of tea. You may also include whole fresh red clover heads in salads.

Abstract: The Red Clover (Trifolium pratense) isoflavone biochanin A inhibits aromatase activity and expression.

The Reasoning for Seasoning*!

Abstract: The activation of nuclear transcription factor κB has now been linked with a variety of inflammatory diseases, including cancer, atherosclerosis, myocardial infarction, diabetes, allergy, asthma, arthritis, Crohn's disease, multiple sclerosis, Alzheimer's disease, osteoporosis, psoriasis, septic shock, and AIDS.

Extensive research in the last few years has shown that the pathway that activates this transcription factor can be interrupted by phytochemicals derived from spices such as turmeric (curcumin), red pepper, cloves , ginger, cumin, anise, and fennel, basil and rosemary, garlic, and pomegranate (ellagic acid).

For the first time, therefore, research provides “reasoning for seasoning.”*

Suppression of the Nuclear Factor-κB Activation Pathway by Spice-Derived Phytochemicals: BHARAT B. AGGARWAL*, SHISHIR SHISHODIA.

Article first published online: 12 JAN 2006 - DOI: 10.1196/annals.1329.054

Tea for Two? As Long as it's Green!

Two recent large population studies have shown that cancer patients who drink ample amounts of green tea have significantly longer survival rates. No other beverage contains this level of antioxidants. You can replace some of your water drinking with chilled green tea, add lemon, ginger or mint for variety, or add a Chai or Earl Gray tea bag.

Did you know you can cook with green tea?  What a great way to get the recommended amount in your diet.  Replace water or half the liquid called for in a recipe with green tea... for example in baking, soups and stews.

Green tea is unfermented, unlike black teas. White tea is harvested before the leaves are fully open.

DRAGON WELL is the ultimate green tea. It is distinguished by its bright green color.  It has a brisk, full-bodied flavor. The leaves can be added to soups and stir-frys. This tea will cost a little more than other green teas.

GUNPOWDER leaves are rolled in tiny balls that look like the old gunpowder used to. This reduces its exposure to oxygen so it stays fresh longer than other teas. It has a somewhat strong grassy flavor. I like to add almond milk and a bit of Stevia to my tea.

MATCHA powdered tea is made from hand-picked, high-grade Japanese green tea leaves.  Whisk it into warm (not boiling) water) to make it frothy. Matcha works as a dessert ingredient. Scientists at the University of Colorado have found that Matcha has 200 times the concentration of EGCG* compared to commercially available green tea!

Scientists have identified at least one of the mechanisms by which EGCG seems to work to fight cancer: it inhibits a key “signaling pathway,” called vascular endothelial growth factor (VEGF), which is responsible for transmitting instructions at the molecular level to cancer cells, prompting them to grow and multiply.

SENCHA is the most popular of the Japanese green teas. It has a lightly astringent yet sweet taste. Lesser quality Sencha is called Bancha.

How to Brew:

  1. Never brew your tea in aluminum pots...actually I don't use aluminum against ANY foods or beverages...acids will break aluminum down. )If you wrap pizza in foil and wait a few hours, you'll see holes in the foil it contacted the tomato sauce!)
  2. Use filtered water
  3. Remove water from heat when it starts to stir, but before it boils
  4. Allow it to cool for 1-2 minutes before pouring over tea
  5. Use 1 teabag or 1 tsp. leaves per 8 oz. cup
  6. Cover to exclude oxygen
  7. Allow to steep for 2-3 minutes if bags or cut leaf, and 15-20 minutes if loose, whole leaf
  8. Strain and remove bags
  9. You can use a tea bag twice
  10. Brew a pitcher at a time (3-6 cups), so you can drink it all day,  or brew a pitcher at night and refrigerate for the next day

*Note: EGCG  is a naturally occurring compound that is found mainly in Green Tea. It is a powerful antioxidant and makes up about 30% to 42% of the content of green tea. Catechins like EGCG are much more powerful than vitamins like A, C and E in defending your body against "free radicals", which do all kinds of damage to the body; speeding up the aging process, causing cancer, triggering Alzhiemers disease and other chronic diseases.

Citrus Fruits (Organic)

Studies have proven that eating citrus fruits is associated with a decrease in cancer development. This is particularly true in digestive tract cancers, those of the pharynx, esophageal, mouth, and stomach. Recent studies have found that children who consume orange juice in the first two years of life have a decreased risk of leukemia.

Squeeze lemon juice in warm water and drink before a meal, or use in salads or on veggies.  Eating the rind of organic citrus fruit is highly recommended. I don't mind munching the rind plain. If that doesn't tickle your fancy, you can grate it and add to soups, salads, muffins, salsa, tea...

Lemon juice creates an alkaline environment in our bodies. Most cancers and bacteria can't thrive in an alkaline body. The guiding principle used by the immune clinic I speak of and spent three weeks at in Southern California, is keeping the body alkaline to reverse or halt cancer in their patients.

The phytochemicals in citrus fruits block tumor growth by direct action, restricting their ability to reproduce. Also citrus fruits may have effect on the body’s modulation of carcinogenic substance detoxification.

If you have or had cancer, then only moderate you consumption of oranges and orange juice is recommended since it is high in sugar, but no limit to the consumption of lemons!

~ Pucker up!

Black Pepper

Black pepper can be a vital anti-cancer component in your diet. Piperine is the active component in pepper that is believed to prevent the harm that free radicals can cause your body. Piperine also has the ability to enhance the absorption of other beneficial anti-cancer compounds in other foods.

When black pepper is ingested alongside green tea, the absorption of the anti-cancer compound EGCG present in green tea is highly increased.  Also, the body’s absorption of  curcumin (the compound in turmeric) increases by 2000% when you add black pepper!

Read more about curcumin here.

Garlic

Garlic, like its cousins the onion and the shallot, is a member of the Allium family that is infamously distinctive for its strong odor. Surprisingly, the origin of garlic’s characteristic smell is also the explanation behind its anticancer abilities. The high content of the odorous sulfur-containing compounds diallyl sulfide (DAS) and diallyl disulfide (DADS) play the principal role in cancer prevention: they have the ability to prevent carcinogenic damage to healthy cells by reducing reactivity of carcinogens with healthy cells and by accelerating the elimination of the harmful carcinogens from the body.  It is also believed that DAS may directly attack tumor cells and destroy them by triggering tumor cell death.

Garlic has been found to be most advantageous in the prevention of esophageal, stomach, and colon cancers. It also may play a role in prostate, breast, and lung cancer.

A Queen's-led team has discovered the reason why garlic is so good for us. Chemistry professor Derek Pratt led the study. Their findings are published in the January 2009 issue of the international chemistry journal Angewandte Chemie.

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.

"Basically the allicin compound has to decompose in order to generate a potent antioxidant," explains Dr. Pratt, who is Canada Research Chair in Free Radical Chemistry. "The reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants."

The researcher is confident that a link exists between the reactivity of the sulfenic acid and the medicinal benefits of garlic. "...until now there has been no convincing explanation as to why garlic is beneficial," says Dr. Pratt. "I think we have taken the first step in uncovering a fundamental chemical mechanism which may explain garlic's medicinal benefits."

  •  Garlic is most effective if crushed, chopped or eaten raw in salad dressings and salsa
  • A clove a day keeps the doctor away, and 2 or 3 will prevent a cold (see my cold remedy under Diet and Nutrition /Herbs and Spices)
  •  If a recipe calls for garlic, wait until the last 10 minutes of cooking to add the garlic
  •  Be careful not to eat too much as garlic can irritate your digestive system... I don't think you'll have any problem eating  3-4 cloves a day
  •  Don’t microwave garlic - it this kills the active ingredients!

I will be adding plenty of recipes that call for my friend the 'stinky rose'.

~ Chewing raw parsley will help get rid of garlic breath!