Nuts for Good Health
Nuts were once perceived as unhealthy food because of a high fat content. Recent accumulated evidence suggests that frequent consumption of nuts may be protective against heart disease. The beneficial effects of nut consumption underscore the importance of distinguishing different types of fat.
Most fats in nuts are mono and polyunsaturated fats that lower low-density lipoprotein cholesterol level. According to data from a Nurses’ Health Study established in 1976 (with 14 years of follow-up), substituting the fat from one ounce of nuts for equivalent energy from carbohydrate in an average diet was associated with a 30 percent reduction in coronary risk; the substitution of nut fat for saturated fat was associated with 45 percent risk reduction. It was reported that about half of the “nuts” eaten by women in the Nurses’ Health Study were peanuts.
Based on studies, nuts should have a more prominent place in our diets. They play an important role in the Mediteranean diet, considered one of the healthiest diets in the world. Bear in mind that tropical nuts contain higher amounts of saturated fats. I will write more about nuts in an upcoming post.
More Good About Tea
Antioxidant catechins are extracted from black and green teas, but the yield from green tea is slightly higher. Japanese researchers have long believed, “green tea catechins may improve working-memory related learning ability,” adding to claims that green tea can help ward off Alzheimers. Green tea is said to contain over four times the concentration of catechins than black tea.
But according to new research recently published in the European Journal of Neuroscience (Vol. 23, pp. 55-64), green and black tea could protect again age-related diseases like Alzheimer’s. The study claims to be the first to show beneficial effects of both green and black tea on cell cultures treated with amyloid proteins. Amyloid proteins are associated with the onset of Alzheimer’s disease, the most common form of dementia and currently affects over 13 million people worldwide. Although the mechanism of Alzheimer’s is not clear, more support is gathering for the build-up of plaque from amyloid deposits. The deposits are associated with an increase in brain cell damage and death from oxidative stress. Rat hippocampal cells were used by the researchers as models for human cells. They discovered that the addition of the beta-amyloid protein was toxic and killed cells. But green and black tea extracts, with concentration levels between 5 and 25 micrograms per millilitre were found to be protective against the effects of the amyloid protein.
Say goodbye to the $3.00 cappuccino! Now you can top your home-brewed coffee or espresso with a creamy aerosol cappuccino foam product produced by Coffeehouse Classics [TM] FOAM, marketed by Simply Sublime Foods in Davis, California. Marketed in grocery stores, FOAM resembles a can of aerosol whipped cream and is just as easy to use. To top your coffee, put it into the microwave twenty seconds and you will create a foam that rivals the best coffee houses. Inventor Jeffrey Wilkinson said, “great foam makes great coffee!” FOAM! can also be used on mochas, lattes and hot chocolate. If you don’t have a microwave, Wilkinson recommends heating the product by simply stirring it into the hot beverage. You can also serve it cold like whipped cream.
FOAM! is made from nearly 100 %fat-free milk and comes in unsweetened natural milk flavor, as well as vanilla and hazelnut flavors. Additives were kept to a minimum to keep the product as natural as possible. Wilkinson says his goal was to capture the fine bubble structure and fluffy consistency that makes steam milk foam so unique.
Oprah’s list of Top Superfoods
AcaÃ fruit: A nutritious little berry found in juice form in health food and gourmet stores.
Alliums: Garlic, onions, leeks, scallions, chives and shallots all help the liver eliminate toxins and carcinogens.
Barley: Good rice substitute or breakfast cereal. High in fiber; helps metabolize fats, cholesterol and carbohydrates.
Green Foods: Wheat and barley grasses offer greater levels of nutrients than green leafy vegetables. They also help cholesterol, blood pressure and immune response.
Buckwheat, Seed and Grain: Loaded with protein, high in amino acid, stabilizes blood sugar and reduces hypertension.
Beans and Lentils: Reduce cholesterol and beef up on antioxidants, folic acid and potassium. (kidney, black, navy, pinto, chickpeas, soybeans, peas and lentils.)
Hot Peppers: Bell and chili peppers contain antioxidants, have twice the Vitamin C as citrus fruit and work as great fat burners.
Nuts and Seeds: Eat every day “walnuts, hazelnuts, almonds, macadamia and pistachio nuts.
Sprouts: Great source of protein and Vitamin C. Will boost your immune system.Yogurt and Kefir: Contains healthful bacteria that aid immune function; the calcium helps burn fat.
Could The Next Superfood Be CAMEL’S MILK
In many Arab countries, camel’s milk is considered nectar. It may become the next superfood to hit health food stores in the UK and North America. The United Nations wants the milk to be sold in the west. A spokeswoman for the British Nutrition Foundation said: “Camel’s milk could be a useful addition to the diet as it contains calcium and B vitamins and is lower in saturated fat than cow’s milk. It is rich in vitamin C, with 10 times more iron than cow’s milk. According to the UN Food and Agricultural Organization (FAO), camel’s milk is high in minerals with antibodies that may help fight cancer, Alzheimer’s and hepatitis C. The milk is slightly saltier than traditional milk and well suited to cheese production. Harrods and Fortnum & Mason have expressed an interest. FAO hopes investors will help develop the market. Anthony Bennett, the meat and dairy expert at the FAO said: “The potential is massive. Milk is money.” The milk fetches a dollar a litre in African markets and would mean real money for nomadic herders who have few sources of revenue. Camel’s milk is an acquired taste that may take some getting use to.