7 Healthy Foods That Can Also Be Poisonous

 Cassava Leaves

Certain innocent-sounding foods can seriously mess with your system. While rhubarb stalks are safe to eat, certain parts of the plant can be toxic. Rhubarb isn't the only food that's partially poisonous, either, says Joan McVoy, R.N., a certified poison information specialist at the Nebraska Regional Poison Center. Here's what you need to know about rhubarb and other potentially poisonous items:

Rhubarb
While the tart stalk is full of antioxidants and calcium—and it's definitely fair game for pies and smoothies—the roots and leaves contain oxalic acid, a toxin that can cause nausea, vomiting, and weakness—even if you ingest it in small amounts, says McVoy. A larger serving could even damage your kidneys and liver. So the next time you crave something like rhubarb strawberry crisp, trash the roots and leaves, then wash the stalk thoroughly before cooking.

Potatoes
If you've eaten fries more than once, you know that not all potatoes are poisonous. But when raw potatoes get too much light, a toxic chemical called solanine can develop—and that can cause diarrhea and vomiting for one to six days, says McVoy. The telltale sign of solanine is a greenish tint just under the potato's skin. Affected potatoes might also grow little sprouts. Once you hack off the growths and use a peeler to remove the green layers, the potato is totally safe to eat, says McVoy. But if you're concerned, just throw it out. And always store your spuds in a dark, cool place.

Fruit Seeds and Pits
Chances are, you've heard that certain seeds and pits are dangerous. And it's true: Apples, pears, mangos, peaches, apricots, nectarines, and cherries all contain seeds and pits with amygdalin, a toxic chemical that can turn into another poisonous substance called hydrogen cyanide, says McVoy. These can cause all sorts of problems, like headaches, seizures, nausea, vomiting, and an elevated heart rate and blood pressure. The good news: "Unless you intentionally chew or break open the seeds, it's highly unlikely to be poisoned by them," says McVoy. "They usually pass through your system." So don’t even think about cutting these foods from your diet—and don't worry if you accidentally swallow a seed or two.

Wild Mushrooms
While grocery store 'shrooms are totally safe to eat, it's almost impossible to identify harmful mushrooms in the wild. That's because there's thousands of different kinds—and many of these can upset your stomach, lead to diarrhea and vomiting, and damage your liver and kidneys. The really scary part? Symptoms won't appear until days later. And despite what you may have heard, cooking poisonous mushrooms doesn’t make them any safer. Your best bet is to avoid eating wild mushrooms altogether, says McVoy.

Cassava Root or Yucca
While you might not consider cassava root a kitchen staple, the starchy root vegetables are the most consumed carbohydrates in the world, says McVoy. The thing is, the sap inside the yucca leaves and roots contains toxic cyanide, which can upset your stomach, cause neurological problems, difficulty breathing, seizures, and heart problems, she says. To make sweet cassava root edible, you have to peel and cook it. Bitter cassava root is a bit trickier to prep: You peel, chop, soak, and boil it. To be safe, buy prepared yucca when possible, says McVoy.

Kidney Beans
Fiber-rich kidney beans may take chili to the next level, but they can really upset your stomach if you eat them raw. That's because raw beans contain a poison called lectin, says McVoy. If you must cook with raw kidney beans, soak them for five hours and discard the water. Then boil them for 10 minutes and strain for safe eating. And if you want to make things even easier? Go with ready-to-eat canned beans.

Lima Beans
Lima beans are a great source of protein, folate, and fiber—but they contain a toxin called limarin than can cause nausea, vomiting, and abdominal pain. To keep them in your diet (which you should!), cook them at least 10 minutes before eating—or stick with canned lima beans to be safe.

And If You Accidentally Eat Something Poisonous...
Don't freak out. McVoy says to call the National Poison Control Center at 1-800-222-1222 to talk to an expert right away. They'll let you know if you should seek medical help.

Source:

http://www.womenshealthmag.com/nutrition/poisonous-healthy-foods?cm_mmc=Facebook-_-womenshealth-_-content-food-_-PoisonousHealthyFood

The Truth About Soy

Who hasn't heard of the marvels of soy? The marketing bandwagon has touted soy as the perfect health food for decades. But could something that sounds so healthful actually be dangerous?

If you take the time to look into the actual science, then the answer is yes. Thousands of studies link soy to malnutrition, digestive distress, immune system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility -- even cancer and heart disease.

One of the primary reasons it would be wise for you to avoid soy is that more than 90 percent of soybeans grown in the United States are genetically modified. Since the introduction of genetically engineered foods in 1996, we've had an upsurge in low birth weight babies, infertility, and other problems in the U.S., and animal studies have shown devastating effects from genetically engineered soy including allergies, sterility, birth defects, and offspring death rates up to five times higher than normal.

Soybean crops are also heavily sprayed with chemical herbicides, such as Round Up and glyphosate, which a French team of researchers have found to be carcinogenic.

Soybeans -- even organically grown soybeans -- naturally contain "antinutrients" such as saponins, soyatoxin, phytates, trypsin inhibitors, goitrogens and phytoestrogens. Traditional fermentation destroys these antinutrients, which allows your body to enjoy soy's nutritional benefits. However, most Westerners do not consume fermented soy, but rather unfermented soy, mostly in the form of soymilk, tofu, TVP, and soy infant formula.

Unfermented soy has the following 10 adverse affects on your body:

1. High Phytic Acid (Phytates): Reduces assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking, but only with long fermentation. High-phytate diets have caused growth problems in children.

2. Trypsin inhibitors: Interferes with protein digestion and may cause pancreatic disorders. In test animals, trypsin inhibitors in soy caused stunted growth.

3. Goitrogens: Potent agents that block your synthesis of thyroid hormones and can cause hypothyroidism and thyroid cancer. In infants, consumption of soy formula has been linked with autoimmune thyroid disease. Goitrogens interfere with iodine metabolism.

4. Phytoestrogens/Isoflavones: Plant compounds resembling human estrogen can block your normal estrogen and disrupt endocrine function, cause infertility, and increase your risk for breast cancer.

5. Hemagglutinin: A clot-promoting substance that causes your red blood cells to clump, making them unable to properly absorb and distribute oxygen to your tissues.

6. Synthetic Vitamin D: Soy foods increase your body's vitamin D requirement, which is why companies add synthetic vitamin D2 to soymilk (a toxic form of vitamin D).

7. Vitamin B12: Soy contains a compound resembling vitamin B12 that cannot be used by your body, so soy foods can actually contribute to B12 deficiency, especially among vegans.

8. Protein Denaturing: Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein (TVP). Chemical processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

9. MSG: Free glutamic acid, or MSG, is a potent neurotoxin. MSG is formed during soy food processing, plus additional MSG is often added to mask soy's unpleasant taste.

10. Aluminum and Manganese: Soy foods contain high levels of aluminum, which is toxic to your nervous system and kidneys, and manganese, which wreaks havoc on your baby's immature metabolic system.

Soy's antinutrients are quite potent. Drinking just two glasses of soymilk daily provides enough of these compounds to alter a woman's menstrual cycle. But if you feed soy to your infant or child, these effects are magnified a thousand-fold. Infants fed soy formula may have up to 20,000 times more estrogen circulating through their bodies as those fed other formulas. You should NEVER feed your infant a soy-based formula!

In fact, infants fed soy formula take in an estimated five birth control pills' worth of estrogen every day.

As dangerous as unfermented soy is, fermented soy from organic soybeans is a different story altogether and can be a beneficial part of your diet. Fermented soy is a great source of vitamin K2, and K2 (combined with vitamin D) is essential in preventing osteoporosis, cardiovascular disease, dementia, and various types of cancer.

Note that tofu is NOT on this list and is among the soy foods I do not recommend. Traditionally fermented soy products include:

• Miso
• Tempeh
• Natto
• Soy sauce (as long as it's fermented in the traditional way, and not all are)

Soybeans contain phytoestrogens, which mimic the body’s natural estrogen hormones. For men, this can lead to a testosterone imbalance, infertility, low sperm count, and increased risk of cancers. For women, it can cause estrogen dominance, which has been linked to infertility, menstrual troubles and cancer…

· These phytoestrogens are so strong that a baby consuming only soy formula is consuming the equivalent hormones of 4 birth control pills a day!

· The high levels of phytic acid in soy inhibit the body’s ability to absorb important minerals, including zinc, calcium, copper, iron and magnesium (which many people are dangerously deficient in already).

·  Soy also contains protease inhibitors, which can block the enzymes that are necessary for the digestion of certain proteins.

·  The goitrogens in soy are potent anti-thyroid compounds that can lead to  endocrine disruption and thyroid disorders. Infants on soy formula have a much higher risk of autoimmune thyroid disease. (note: cruciferous vegetables like broccoli, cauliflower and cabbage have these properties as well, though they are lessened greatly by cooking. Cooking does not remove these compounds from soy based foods!)

·  Soy is often promoted as an alternative food for celiac and gluten intolerant people, but its lectins can be harmful to the intestines and prevent healing even when gluten is removed.

·  Many studies have found even more harmful properties of soy: This link has a summary of many studies done about the harmful effects of soy.

·  Consumption of soy foods increases the body’s need for Vitamin D, Vitamin B-12, calcium and magnesium.

In addition to being harmful to our bodies, soy production is harmful to the planet and to livestock who eat it as well. Almost all soybeans grown today are genetically modified and “Round-up ready.” They contain a gene that allows them to be directly sprayed with pesticides without dying. There is some evidence that this gene can mutate and create a pesticide-like toxin in the body.

This mutation means that soybeans can be (and are) sprayed with large amounts of pesticides and herbicides during their cultivation. In addition, soybeans strip the soil of many nutrients, leaving soil depleted.

Animals who are fed soy can suffer many of the same health consequences as people who consume too much soy, and these harmful properties are then passed on in their meat.

An Inferior Protein Source

Besides the lectin and phytic acid in soybeans, they aren’t the complete protein source they are touted to be. Like all beans, they lack the amino acids Methionine and Cystine. While they are often promoted for being able to provide Vitamin B-12 to those eating a vegetarian diet, the Vitamin B-12 in soybeans can not be used by the body and actually cause the body to need more B-12.

There are no nutrients in these foods that can’t be found in higher amounts in meats, vegetables and healthy fats, so stick to those and avoid the lectins and phytic acid!

A Note on Fermented Soy

If you are going to consume soy, it is least harmful in its fermented state. Foods like Tempeh and Miso have some health promoting properties and many of the harmful anti-nutrients are fermented out. These are fine in moderation. Just look for ones that have been traditionally fermented.

Soy is Everywhere!

If you stay away from tofu and soymilk, you might still be consuming much more soy than you think!

Practically all processed foods contain some form of soy. Even some canned tuna contains a soy protein as part of the broth! Check the foods you buy for these ingredients: Soy lecithin, soy protein concentrate, soy protein isolate, texturized vegetable protein, hydrolyzed vegetable protein or any other phrase containing the word “soy.” Vegetable oil, candy bars, health bars, ice cream, potato chips, fast foods, pizzas, and prepackaged foods at all grocery stores contain some form of soy.

Sources:

http://www.huffingtonpost.com/dr-mercola/soy-health_b_1822466.html

http://wellnessmama.com/3684/is-soy-healthy/ 

http://truefitnessbootcamp.com/Nutrition_Challenge.html

Eating Your Way To A Flatter Stomach

Most foods will sit in our stomachs for a couple of days before they are fully digested which over time leads to stomach bulge, bloating, gas, and other other chronic illnesses leaky gut syndrome. Foods that are high in fiber and low in calories can help eliminate stomach bulge which leads to a flatter stomach. We have put together a list of foods that best fit this category to help guide to a flatter stomach. Eating these foods with your meals will help with digestion, fat loss and muscle retention. Enjoy!

 

Almonds

These delicious and versatile nuts contain filling protein and fiber, not to mention vitamin E, a powerful antioxidant. They're also a good source of magnesium, a mineral your body must have in order to produce energy, build and maintain muscle tissue, and regulate blood sugar. A stable blood-sugar level helps prevent cravings that can lead to overeating and weight gain, (Yale University School of Medicine). But what makes almonds most interesting is their ability to block calories. Research indicates that the composition of their cell walls may help reduce the absorption of all of their fat, making them an extra-lean nut.

Try for: An ounce a day (about 23 almonds), with approximately 160 calories. An empty Altoids tin will hold your daily dose perfectly.

 

Eggs

You won't find a more perfect protein source. Eggs are highly respected by dietitians because of their balance of essential amino acids (protein building blocks used by your body to manufacture everything from muscle fibers to brain chemicals). We like them because they keep our hands out of the cookie jar. Researchers at the Pennington Biomedical Research Center found that when people ate eggs in the morning, they felt less hungry throughout the day than when breakfast consisted of complex carbohydrates like bagels.

Try for: One egg a day, unless you have high blood cholesterol, in which case you should check with your doctor first. (One egg packs about 213 milligrams of cholesterol.)

 

Apples

A 2003 study in the journal Nutrition found that overweight women who consumed three apples or pears a day for three months lost more weight than their counterparts who were fed a similar diet with oat cookies instead of fruits. "A large apple has 5 grams of fiber, but it's also nearly 85 percent water, which helps you feel full," explains Elisa Zied, RD, author of So What Can I Eat?! (Wiley, 2006). Apples also contain quercetin, a compound shown to help fight certain cancers, reduce cholesterol damage, and promote healthy lungs.

Try for: An apple (or two) a day. A study published in the Journal of Agricultural and Food Chemistry found that the Red Delicious, Cortland, and Northern Spy varieties had the highest antioxidant activity.

 

 Berries

Most are loaded with fiber, every dieter's best friend. The more fiber you eat -- experts say that it's best to get between 25 and 35 grams every day -- the fewer calories you absorb from all the other stuff you put in your mouth. That's because fiber traps food particles and shuttles them out of your system before they're fully digested. Berries (and other fruits) are also high in antioxidants, which not only help protect you from chronic diseases like cancer but may also help you get more results from your workouts. "Antioxidants help improve blood flow, which can help muscles contract more efficiently," says Dr. Katz.

Try for: At least half a cup daily, or about 30 calories' worth. Don't limit yourself to the usual suspects, like raspberries, blueberries, and strawberries. If you can find them, add boysenberries, gooseberries, and black currants to the mix for excitement.

 

Leafy Greens

Their cancer-preventing carotenoids won't help shrink your waistline, but their low calorie count definitely will. One cup of spinach contains only about 40 calories, while a cup of broccoli has 55 calories and satisfies 20 percent of your day's fiber requirement. Most leafy greens are also a good source of calcium, an essential ingredient for muscle contraction. In other words, they help fuel your workouts.

Try for: Three servings daily. Keep a bag of prewashed baby spinach in your fridge and toss a handful into soups, salads, pasta dishes, stir-fries, and sandwiches. When you get sick of spinach, reach for a bunch of arugula, broccoli rabe, or broccolini, a cross between broccoli and Chinese kale.

 

Veggie Soup

Researchers at Pennsylvania State University found that people who ate broth-based (or low-fat cream-based) soups two times a day were more successful in losing weight than those who ate the same amount of calories in snack food. Soup eaters also maintained, on average, a total weight loss of 16 pounds after one year. "Plus, it's a simple way to get your vegetables," says Susan Kleiner, PhD, RD, author of Power Eating (Human Kinetics, 2001).

Try for: At least one cup of low-calorie, low-sodium vegetable soup every day.

 

 Salmon

Seafood, especially fatty fish like salmon, tuna, and mackerel, is an excellent source of omega-3 fatty acids. These uber-healthy fats may help promote fat burning by making your metabolism more efficient, according to Kleiner. An Australian study showed that overweight people who ate fish daily improved their glucose-insulin response. Translated, this means that seafood may help slow digestion and prevent cravings. If that doesn't hook you, consider this: Seafood is an excellent source of ab-friendly protein.

Try for: Two four-ounce servings per week. Wild salmon, though pricey, contains more omega-3 fatty acids than farm-raised. (If it doesn't say wild, it's farm-raised.) If seafood's not your thing, you can get your omega-3's from flaxseed (grind and sprinkle on your cereal) or walnuts.

 

Quinoa

Never heard of it? Pronounced KEEN-wah, this whole grain contains 5 grams of fiber and 11 grams of protein per half cup. Cook it as you would any other grain (although some brands require rinsing). Quinoa's nutty flavor and crunchy-yet-chewy texture are like a cross between whole wheat couscous and short-grain brown rice.

Try for: At least one half-cup serving (a third of your whole-grain requirements) per day. Try substituting AltiPlano Gold brand instant quinoa hot cereal (160 to 210 calories per packet), in Chai Almond and Spiced Apple Raisin, for oatmeal. Look for it in health-food stores.

Source:

http://www.fitnessmagazine.com/weight-loss/plans/diets/best-foods-for-flat-abs/#page=1 

http://truefitnessbootcamp.com/Nutrition_Challenge.html 

True Herbal Blends

 

Organic Kidney & Liver Detox Tea on Etsy!

Ultra Probiotics

UltraProbiotic™ contains a minimum of 35 billion viable cells per serving.

RECIPE- MINI FRITATAS

 

Ingredients

• Nonstick vegetable oil cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2/3 cup mixed chopped veggies
• 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in veggies and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Source:

http://truefitnessbootcamp.com/Nutrition_Challenge.html

Veggie Vegan Pizza on Quinoa Crust - Gluten Free!

Ingredients  

Makes one 8 inch pizza:

- 3/4 of a cup of quinoa (soaked for about eight hours)

- 1 teaspoon of apple cider vinegar

- 2 teaspoons of mixed herbs, I used herbs de provence and oregano

- a sprinkling of chilli flakes

- salt

For toppings I used:

- 2 tablespoons of organic tomato puree

- a dozen cherry tomatoes

- a handful of artichokes

- a handful of pitted black olives

- a handful of rocket (arugula)

Instructions: 

Soak the quinoa overnight or for about eight hours in water . The best way to do this is put the quinoa in a larger bowl and cover it in water, make sure that it's covered by a few cm's. Then leave this to one side.

Once you're ready to make the pizza, pre-heat the oven to 190C. Then drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herb, chilli flakes and salt. Blend for a few minutes until a smooth dough forms, it should look a bit like pancake mix.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15- 20 minutes, until the base is firm - it cooks really pretty quickly though.

Remove and add your topping, either place it back in the oven for a few minutes to warm them or enjoy your toppings raw! I like my tomatoes and tomato puree heated and the rest of my ingredients raw. Delicious!

Source:

 http://deliciouslyella.com/vegan-quinoa-pizza-crust-gluten-free-dairy-free/

 http://truefitnessbootcamp.com/Nutrition_Challenge.html

HEALTH BENEFITS OF THYME HERB

• Thyme contains many active principles that are found to have disease preventing and health promoting properties.
• Thyme herb contains thymol, one of the important essential oils, which scientifically has been found to have antiseptic, anti-fungal characteristics. The other volatile oils in thyme include carvacolo, borneol and geraniol.
• Thyme contains many flavonoid phenolic antioxidants like zea-xanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme herb has one of the highest antioxidant levels among herbs, a total ORAC (Oxygen Radical Absorbance Capacity) value of 27426-µmol TE/100 g.
• Thyme is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation.
• The herb is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin A, vitamin K, vitamin E, vitamin C and folic acid.
• Thyme provides 0.35 mg of vitamin B-6 or pyridoxine; furnishing about 27% of daily recommended intake. Pyridoxine keeps up GABA (beneficial neurotransmitter in the brain) levels in the brain, which has stress buster function.
• Vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Vitamin A is a fat-soluble vitamin and antioxidant that is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in flavonoids like vitamin A and beta-carotene helps protect from lung and oral cavity cancers.

Thyme leaves offer significant levels of quality phyto-nutrients profile. Just 100 g of fresh leaves provides (% of Recommended daily allowance)
38% of dietary fiber,
27% of vitamin B-6 (pyridoxine),
266% of vitamin C,
158% of vitamin A,
218% of iron,
40% of calcium,
40% of magnesium and
75% of manganese but no cholesterol.

RESOURCE: 

http://www.nutrition-and-you.com/thyme-herb.html

http://truefitnessbootcamp.com/Nutrition_Challenge.html
 

RECIPE-GLUTEN FREE SPAGHETTI SQUASH

Love your spaghetti?  Here's a healthy GLUTEN-FREE way to enjoy it and add more vegetables to your diet!

 

 

Ingredients:

• 1 large spaghetti squash  
• 1 tbs olive oil 
• 1 lb organic ground beef
• 1 tbs organic coconut oil
• 1 large white onion, chopped
• 1 can organic Italian-style tomatoes
• 1 clove garlic, crushed
• sea salt, black and chili pepper  
• fresh chopped basil to taste

Directions: 

1. Preheat oven to 375 degrees. 
2. Cut the squash lengthwise and clean out seeds. Rub with olive oil, and sprinkle with salt and pepper. Lie face down on a baking sheet and place in the oven for 60 minutes, flipping over once at the halfway point. 
3. Meanwhile, in a large pan heat the coconut oil and add the chopped onion and garlic, letting cook until it becomes translucent.
4. Add in the ground meat and allow to brown all the way thru (approx 6-8 minutes). 
5. In a high-power blender, mix the tomatoes and pour over the meat mixture. Add spices to taste and remove from heat. After removing squash from the oven, use a fork to form the "spaghetti," and spoon a generous helping of meat on top.

COLD BUSTER- SIBERIAN ELEUTHERO ROOT

 

 

Immune System Support

Siberian ginseng can stimulate the body's immune system, helping to prevent and treat viruses, infection and disease. According to the University of Maryland Medical Center, when taken with andrographis, Siberian ginseng may help reduce the intensity and length of the common cold. The same plant combination may help alleviate flu symptoms. Siberian ginseng may also improve general immune system function in people who take the extract form regularly. Since drowsiness is a potential side effect of Siberian ginseng, taking it with cold or flu medications with similar effects may exacerbate drowsiness. In these cases, the supplement is best taken when you have ample time and ability to rest and with your doctor's approval.

Stress Relief

Siberian ginseng is known for its anti-stress capabilities. According to the University of Maryland Medical Center, the plant is believed to strengthen the body's ability to cope with stress, which may also prevent stress-related medical conditions such as heartburn, upset stomach and tension headaches. Since the herb may enhance calmness, some partakers claim to attain improved quality of life. People who struggle with mild or occasional anxiety, nervousness or hyperactivity may benefit from these stress-reducing properties. Siberian ginseng is not, however, recommended as a treatment for psychological conditions such as anxiety disorder or depression. Since warm beverages can also enhance calmness, Siberian ginseng in tea form may prove particularly useful in enhancing relaxation.

Fatigue Relief

People who experience mild to moderate fatigue due to illness, insufficient sleep or emotional problems may benefit from Siberian ginseng. According to research published in "Chinese Medicine" in October 2009, Siberian ginseng leaf and stem extract led to significantly reduced fatigue in animals and led to increased physical activity capabilities. Researchers suspect similar benefits in humans and suggest that the plant extract may improve protein synthesis and muscle growth, which could further reduce fatigue.

Side Effects
Although eleuthero is likely safe when used in the short term, it's important to take caution when using Siberian ginseng if you have high blood pressure, a heart condition, diabetes, a hormone-sensitive condition (such as breast cancer or uterine fibroids), or a mental condition (such as mania or schizophrenia). In these cases, the NIH recommends avoiding the use of eleuthero or using eleuthero only under your doctor's supervision.


For more information:

http://www.livestrong.com/article/114333-siberian-ginseng-benefits/

 

RECIPE-SHREDDED ROOT VEGETABLE PANCAKES

Makes: 6 servings, 2 pancakes each

Total Time: 45 minutes

Ingredients

• 1 large egg, lightly beaten
• 1/4 cup whole-wheat flour
• 3 tablespoons chopped scallions
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
• 2 slices cooked bacon, crumbled (optional)
• 6 teaspoons canola oil, divided
• Reduced-fat sour cream, for garnish

  Preparation

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.

Per serving: 106 calories; 6 g fat ( 1 g sat , 3 g mono ); 35 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 180 mg sodium; 294 mg potassium.

SOURCE: http://www.eatingwell.com/recipes/shredded_root_vegetable_pancakes.html

MILK THISTLE

  

SEVEN BENEFITS OF MILK THISTLE 

  

1) Liver Affinity

Milk thistle helps with general liver problems including jaundice (which is when the skin becomes discolored/yellow), hepatic pain, and swelling. Based on the novel "The One Earth Herbal Sourcebook," flavonoids discovered in milk thistle seed add to the significant liver regenerating and protecting qualities found in other parts of milk thistle. Flavonoids will have profound results on the body's immune system, thus boosting the body's ability to resist illness. They help stabilize cell membranes and control cell function. Milk thistle is also thought to be beneficial for the following problems: acute viral hepatitis, metabolic disease, continual-persistent hepatitis, and cirrhosis of the liver.

  

2) Cancer

Some early research into the herb also indicates that active materials in milk thistle might have anti-cancer effects. One active material called silymarin has powerful anti-oxidant qualities, and has been proven to inhibit the development of breast, human prostate, and cervical cancer cells in test tubes. More studies are required to ascertain whether the herb is efficient or safe for individuals with these kinds of cancer.

  

3) High Cholesterol

One animal study discovered that silymarin (an effective compound in milk thistle) worked as efficiently as the cholesterol-lowering drug probucol, with the added advantage of considerably raising HDL cholesterol. More studies in individuals are needed.

4) Gallstones and The Gallbladder

The silymarin mentioned above that is inside milk thistle can raise bile solubility, which encourages its circulation. When you need to avoid or remedy gallstones this could be quite useful. Gallstones are a lot less likely to form when the bile has better circulation. Researches demonstrate that routine use of milk thistle may result in a noticeable decrease of bile's cholesterol levels.

5) Obesity

Very few people recognize the function of the liver in fat reduction. Enhancing liver function is frequently neglected in almost all weight loss plans. The liver is significant for purifying the blood and metabolizing the fat in the body. As the liver's ability to function is being increased by silymarin, fat can end up being metabolized quicker. This means that as a result it's much easier for all of us to lose weight.

6) Our Skin

Skin is an essential organ for cleansing, and the biggest organ in the physique. Psoriasis is supposed to occur because of the existence of specific toxins within our bloodstream. There are a few bits of evidence that show the risk of psoriasis as having a potential connection to abnormal liver functions. Thus, as a result of helping the liver, one of the benefits of milk thistle is that it helps our skin to be healthier through increased liver function.

7) Weight Loss

Milk thistle has been used medicinally for about 2,000 years. It reportedly contains potent antioxidants that help to detoxify and repair the liver. According to Brenda Watson, author of "The Detox Strategy," enhancing your body's natural detoxification abilities helps to promote weight loss. However, you should seek medical advice before taking milk thistle, particularly if you have a medical condition.

Detoxification and Weight Loss

Your body is constantly under assault from toxins -- from the air you breathe, foods you consume or illness. When your body cannot properly remove toxins, they build up and disrupt metabolic functions including digestion and metabolism. For instance, toxins can reduce your body's fat-burning ability by up to 20 percent, notes Watson. By boosting toxin removal through detoxification and herbs such as milk thistle, you may help to restore metabolism and increase fat loss.

  

Active Ingredients in Milk Thistle

The three active ingredients in milk thistle are antioxidant flavonoids known collectively as silymarin. They protect the liver -- the chief detoxification organ in your body -- in several ways. They prevent free radicals from damaging liver cells, inhibit toxins from entering liver cells and also enable liver cells to regenerate more speedily. By keeping the liver healthy, milk thistle boosts its detoxification abilities, which in turn may enhance weight loss.

Milk Thistle and Blood Glucose Control

Silymarin can also help to lower fasting blood glucose levels, according to a study published in the journal "Phytotherapy Research" in 2006. By decreasing blood glucose levels, silymarin may also keep insulin levels more stable. High levels of insulin can encourage fat storage in your body. The flavonoid also helped to lower cholesterol and triglyceride levels, which are often elevated in people who are overweight or obese. High levels of these blood fats can also increase your risk of heart disease.

Dosage

Choose milk thistle supplements that contain a standardized dose of 70 to 80 percent silymarin, advises Leslie Beck, author of "The Complete A-Z Nutrition Encyclopedia." Your family doctor or a naturopath can recommend an appropriate dose to take, especially if you have a medical condition or you're pregnant or breastfeeding. Otherwise, follow the directions on the label.

Read more: http://www.livestrong.com/article/485404-milk-thistle-benefits-in-weight-loss/#ixzz2ngKcdN6T

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