Super Foods -> Dark Chocolate

We’ve saved the best news for when you need it the most. As you slog through the winter doldrums, here’s the health update that could carry you through until spring: Dark chocolate is a SuperFood. For many of us, this is a dream come true. The interesting thing is that many people have told me that once they think of chocolate as a food that’s beneficial to health, even though they still love and enjoy it, because it’s no longer “forbidden,” they’re somehow less tempted to gorge on it.

This news doesn’t mean that you should toss out the oatmeal and fill your cabinets with chocolate. Pause for a moment and let the chocolate watchwords sink in:

• Keep your daily dark chocolate intake to about 100 calories per day.
• Eat only dark chocolate.

First, and most important, is the amount of chocolate: You can’t eat as much as you want. It’s high in calories and if you eat too much of it you can gain weight. Depending on your weight and activity level, chocolate should be a small treat, a little healthy indulgence that will have to be accounted for in your overall calorie intake/activity equation.

When you do indulge in chocolate and you’re looking for a health benefit, choose dark chocolate. Milk chocolate or white chocolate (the latter isn’t even real chocolate) won’t do. While both contain some of the beneficial polyphenols (though in lower amounts than dark chocolate), preliminary data suggest that the presence of milk in the chocolate somehow mitigates the effectiveness of the polyphenols.

Here, in a nutshell, is the good news: Dark chocolate seems to contribute to lowering blood pressure, increasing blood flow, and ultimately contributing to a healthy heart.

It’s a myth that chocolate is loaded with caffeine. While there is some caffeine in chocolate, it’s not much. In a typical chocolate bar, the caffeine content ranges from 1 to 11 mg. An 8-ounce cup of coffee has about 137 mg of caffeine.

In the early 1908, a physician and researcher at Brigham & Women’s Hospital and Harvard Medical School, Dr. Norman K. Hollenberg, was interested to observe that the Kuna Indians, the indigenous residents of the San Bias Islands of Panama, rarely develop high blood pressure even as they aged. Studies indicated that neither their salt intake nor obesity was a factor in this seeming immunity. Moreover, when the islanders moved to the mainland, their incidence for hypertension soared to typical levels, so their protection from hypertension was probably not due to genetics. Hollenberg noticed one facet of Indian culture that might play a role: The San Bias Is- land Kuna routinely drank about five cups of locally grown, minimally processed, high-flavonol cocoa each day. He gave his study subjects cocoa with either high or low amounts of flavonols. Those who drank the high-flavonol cocoa had more nitric oxide activity than those drinking the low-flavonol cocoa. The connection between the ability of the nitric oxide to relax the blood vessels and improve circulation and thus prevent hypertension seemed obvious. Hollenberg is continuing his investigation. He recently completed a pilot study that found that subjects who drank a cup of high-flavonol cocoa had a resulting increased flow of blood to the brain that averaged 33 percent.

Another interesting study looked at the blood flow effects of high-flavonol cocoa compared with low-dose aspirin. The study compared how blood platelets reacted to a flavonol-rich cocoa drink versus a blood-thinning dose of 8i-mg aspirin. It seems that the twenty- to forty-year-olds who participated in this study enjoyed similar blood-thinning results from both the cocoa and the low-dose aspirin. It must be noted that the effects of the flavonol-rich cocoa were more transitory than those of the aspirin.

Sip your way to winter health…. Need another reason to curl up by the tire with a mug of cocoa? In a recent study, researchers at Cornell University found that a mug of hot cocoa has nearly twice the antioxidants of a glass of red wine and up to three times those found in a cup of green tea. Make your cocoa with 1 % low-fat milk, nonfat milk, or soymilk and sweeten it with minimal sugar. Avoid cocoa mixes, as they are high in sugar or artificial sweeteners and some contain trans fats. And Dutch-process cocoa is cocoa powder that has been treated with alkaline compounds to neutralize the natural acids. It’s slightly milder than natural cocoa, but it has lower levels of flavonols so, for health purposes, stick with natural cocoa. SOURCE ARTICLE HERE

Superfoods -> Cinnamon

What could be more welcome and delicious than a warm mug of apple cider sprinkled with cinnamon or a cinnamony baked apple with crushed nuts on a cold winter day: cinnamon is welcome all year round, but its special scent is a particular treat in the winter months. It’s exciting to learn that cinnamon has actual health benefits,

Cinnamon, that delightful spice eliciting memories of Grandma’s kitchen and the comforts of home, is actually more than a delicious addition to foods. One of the oldest spices known and long used in traditional medicine, cinnamon is currently being studied for its beneficial effects on a variety of ailments. Indeed, recent findings on the power of cinnamon to promote health, in particular its benefits for people with type II diabetes have elevated it to the status of a Super Spice.

Cinnamon comes from the interior bark of evergreen trees that are native to Asia. The type we most commonly see in the supermarket is cassia cinnamon (Cinnamomum cassia). Known as Chinese cinnamon, it has the sweetly spiced flavor we’re familiar with. Varieties of Chinese cinnamon come from China and northern Vietnam. There’s also Ceylon, or “true,” cinnamon (Cinnamomum zeylancium), which is sweeter with a more complex, citrusy flavor. Both types of cinnamon are available in sticks (or “quills”) or ground.

Today, we’re in the process of learning about the power of cinnamon to affect health, and once you appreciate the special qualities of this mighty spice, I’m sure you’ll be eager to use it more frequently.

Perhaps the most exciting recent discovery concerning cinnamon is its effect on blood glucose levels as well as on triglyceride and cholesterol levels, all of which could benefit people suffering from type II diabetes. In one study of sixty patients with type II diabetes, it was found that after only forty days of taking about one half teaspoon of cinnamon daily, fasting serum glucose levels were lowered by 18 to 29 percent, triglycerides by 23 to 30 percent, low-density lipoproteins (LDL) by 7 to 27 percent, and total cholesterol by 12 to 26 percent. It’s not yet clear whether less than one half teaspoon a day would be effective. It’s particularly interesting that the effects of the cinnamon lasted for twenty days following the end of the study, leading to speculation that one wouldn’t have to eat cinnamon every day to enjoy its benefits. The cinnamon—and perhaps other spices and certainly many foods—that you’re eating today are affecting your health into the future. Cinnamon by its insulin-enhancing properties is not the only spice to show a positive effect on blood glucose levels. Cloves, bay leaves, and turmeric also show beneficial effects.

Try to buy organically grown cinnamon, as it is less likely to have been irradiated. We know that irradiating cinnamon may lead to a decrease in its vitamin C and carotenoid content.

In addition to being a glucose moderator, cinnamon is recognized as an antibacterial. The essential oils in cinnamon are able to stop the growth of bacteria as well as fungi, including the common yeast Candida. In one interesting study, a few drops of cinnamon essential oil in about 3 ounces of carrot broth inhibited the growth of bacteria for at least sixty days. By contrast, bacteria flourished in the broth with no cinnamon oil. Cinnamon has also been shown to be effective in fighting the E. coli bacterium.

A recent fascinating study found that just smelling cinnamon increased the subjects’ cognitive ability and actually functioned as a kind of “brain boost.” Future testing will reveal whether this power of cinnamon can be harnessed to prevent cognitive decline or sharpen cognitive performance. SOURCE ARTICLE HERE

Superfoods -> Broccoli

It was 1992 and then President George Bush made a daring proclamation: “I’m president of the United States and I’m not going to eat any more broccoli,”

The horrified gasps of nutritionists could be heard from sea to shining sea. But in the end, broccoli triumphed. Perhaps in part because of the president’s statement, the press took up the cause of broccoli, and anyone who’d doubted its power as one of our most valuable foods ultimately became a believer. The timing was right for broccoli: in that same year, a researcher at Johns Hopkins University announced the discovery of a compound found in broccoli that not only prevented the development of tumors by 60 percent in the studied group, it also reduced the size of tumors that did develop by 75 percent. Broccoli is now one of the best-selling vegetables in the United States. There are only 30 calories in one cup of broccoli.

Indeed, broccoli and its cruciferous sidekicks are among the most powerful weapons in our dietary arsenal against cancer. That alone would elevate it to the status of a SuperFood. In addition, broccoli also boosts the immune system, lowers the incidence of cataracts, supports cardiovascular health, builds bones, and fights birth defects. Broccoli is one of the most nutrient-dense foods known; it offers an incredibly high level of nutrition for a very low caloric cost. Of the ten most common vegetables eaten in the United States, broccoli is a clear winner in terms of total polyphenol content; it’s got more polyphenols than all other popular choices; only beets and red onions have more polyphenols per serving.

The development of cancer in the human body is a long-term event that begins at the cellular level with an abnormality that typically only ten to twenty years later is diagnosed as cancer. While research continues at a furious pace to find ways to cure this deadly killer—after heart disease the greatest killer of Americans—most scientists have come to recognize that cancer might well be more easily prevented than cured.

Diet is the best tool we all have at hand to protect ourselves from developing cancer. We know that a typical Western diet plays a major role in the development of cancers and we know that at least 30 percent of all cancers are believed to have a dietary component. Population studies first pointed to the role that broccoli and other cruciferous vegetables might play in cancer prevention. One ten-year study, published by the Harvard School of Public Health, of 47,909 men showed an inverse relationship between the consumption of cruciferous vegetables and the development of bladder cancer. Broccoli and cabbage seemed to provide the greatest protection. Countless studies have confirmed these findings. As long ago as 1982, the National Research Council on Diet, Nutrition, and Cancer found “there is sufficient epidemiological evidence to suggest that consumption of cruciferous vegetables is associated with a reduction in cancer.”

A very recent meta-analysis, which reviewed the results of eighty seven case-controlled studies, confirmed once again that broccoli and other cruciferous vegetables lower the risk of cancer. As little 10 grams a day of crucifers (less than 1/8 cup of chopped raw cabbage or chopped raw broccoli) can have a significant effect on your risk for developing cancer. Indeed, eating broccoli or its sidekicks is like getting a natural dose of chemoprevention. One study showed that eating about two servings a day of crucifers may result in as much as a 50 percent reduction in the risk for certain types of cancers. While all crucifers seem to be effective in fighting cancer, cabbage, broccoli, and Brussels sprouts seem to be the most powerful. Just 1/2 cup of broccoli a day protects from a number of cancers, particularly cancers of the lung, stomach, colon, and rectum. No wonder broccoli is number one on the National Cancer Institute’s list of nutrition all-stars.

Broccoli is the vegetable with the strongest inverse association with colon cancer, especially in those younger than 65 with a history of smoking. If you’ve ever smoked, eat your broccoli!

The sulfur compounds in cruciferous vegetables are a major reason these foods are such powerful chemopreventive foods. The strong smell that broccoli, cabbage, and other cruciferous vegetables share comes from the sulfur compounds that protect the plant as well as you. The strong, sometimes bitter taste and smell of these vegetables protect them from insects and animals.

The particular compounds in broccoli that are so effective against cancer include the phytochemicals, sulforaphane, and the indoles. Sulforaphane is a remarkably potent compound that fights cancer on various fronts. It increases the enzymes that help rid the body of carcinogens, it actually kills abnormal cells, and it helps the body limit oxidation—the process that initiates many chronic diseases—at the cellular level. Indoles work to combat cancer through their effect on estrogen. They block estrogen receptors in breast cancer cells, inhibiting the growth of estrogen-sensitive breast cancers. The most important indole in broccoli—indole-3-carbinol, or I3C—is thought to be an especially effective breast cancer preventive agent. In a study at the Institute for Hormone Research, in New York, sixty women were divided into groups, some eating a high I3C diet containing 400 milligrams of I3C daily, another eating a high-fiber diet, and yet a third control group on a placebo diet. The women consuming the high I3C diet showed significantly higher levels of a cancer-preventive form of estrogen. The other diets showed no increase in this substance. SOURCE ARTICLE HERE

Superfoods -> Blueberries

Now here is a SuperFood that you can take to the bank! Native to the North American landscape, blueberries are truly an All-American food. For many years nutritionists and researchers ignored the tiny blueberry because of its relatively low vitamin C content. However, what these people did not know was that the healthful benefits of blueberries stem mainly from their incredibly high levels of antioxidant phytonutrients.

Phytonutrients are non-vitamin, non-mineral components of food that have significant healthful benefits. There are literally thousands of different types of phytonutrients, and each phytonutrient is unique in both its physical characteristics and its function. Research has shown that phytonutrients help the body cells communicate with each other more efficiently, prevent mutations at the cellular level, prevent the proliferation of cancer cells, and there is still much more that we are learning about the powers of phytonutrients everyday. Blueberries are so rich in phytonutrients that even though they are not filled with the antioxidant vitamins C and E, the still provide as much antioxidant protection to the body as 1,733 IU of vitamin E and more than 1200 milligrams of vitamin C.

It is recommended that 1 to 2 cups of blueberries should be consumed daily to obtain the full health benefits of this amazing fruit. The research that really put blueberries on the map brought exciting news that this fruit seemed to slow and even reverse many of the degenerative diseases that are associated with the aging of the brain, including dementia and Alzheimer’s disease. This is important information, considering that by the year 2050 over 30% of the American population will be over the age of 65.

Research done on aging rats has produced intriguing results, as these rats, when fed the human equivalent of 1 cup of blueberries per day, showed improvements in both balance and coordination. These improvements are due to better cell communication in the brain cells of these rats. Because blueberries are rich in phytonutrients, especially polyphenols and flavonoids, these findings should come as no surprise. Recall that phytonutrients have been shown to improve the efficiency that our body’s cells communicate with each other.

By helping our brain cells communicate more efficiently, blueberries are actually helping to halt the progression of the degenerative diseases that are associated with the aging of the brain. This is because the primary reason that humans develop age related degenerative brain diseases, such as dementia and Alzheimer’s disease, is because as we age our brain cells become less and less effective at communicating with each other, as the signals that these cells send out to the neighboring cells weakens over time. When these signals become too weak to allow effective communication between cells, neurological pathways are lost and brain function is thus diminished. SOURCE ARTICLE HERE

Superfoods -> Beans

Beans, part of the legume family, are an ancient food that has been cultivated all over the earth for thousands of years. A staple food of many cultures, including those of Asia, South America, Central America, and the Middle East, beans are a portable, tasty, and non-perishable food that can be easily adapted into any cuisine. Yet, this versatile nutritional powerhouse is often relegated to the back of the pantry, as many consider beans the “poor man’s meat”.

The general thought among people has been that beans are not necessary anymore, as they are getting their daily protein requirements from animal products. What these people did not know is that there are many chronic ailments associated with high consumption of meat, including heart disease, some types of cancer, and diabetes. The reason for this is that meat, especially red meat, though high in protein, is also high in saturated fat. Saturated fat has been linked to higher cholesterol, including raised levels of LDLs (the bad cholesterol).

Beans, provide a great alternative to meat, as they are a low-fat source of protein. For example, one cup of lentils provides 17 grams of protein with only 0.75 grams of fat. In fact, the American Cancer Society recommended in their 1996 dietary guidelines that Americans should “choose beans as an alternative to meat.”

Aside from being a great source of protein, beans area delicious source of fiber, B vitamins, iron, folate, potassium, magnesium, and many phytonutrients, and should be consumed on a regular basis to promote optimal health.

It is recommended that you should eat four ½ cup servings of beans per week.

When it comes to controlling blood sugar, it is the plentiful amount of soluble fiber in beans that seems to be the magical nutrient. If you have insulin resistance, hypoglycemia, or diabetes, adding beans into your regular diet can be very helpful. The reason for this is that the soluble fiber in beans provides a slow burning and long lasting source of energy, consisting of complex carbohydrates and proteins for your body to use. Since these macronutrients take longer for your body to break down, blood sugar levels remain stabilized. When blood sugar are stabilized you body does not need to release as much insulin to control the glucose in the blood. This is crucial for diabetics patients, as they, especially, need to control their blood glucose and insulin levels in order maintain their health. SOURCE ARTICLE HERE

New Puzzle - Clouds!

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Superfoods -> Avacados

How about a buttery green fruit that you can spread on a sandwich, dice into a salad, or mash into America's favorite dip? If avocados were only delicious and versatile, they would still be a treat worth serving frequently. Recent research has demonstrated that avocados also offer some surprising and powerful health benefits. One of the most nutrient-dense foods, avocados are high in fiber and, ounce for ounce, top the charts among all fruits for folate. potassium, vitamin E, and magnesium. Indeed, the very impressive health benefits of eating avocados regularly have encouraged me to adopt them as a new SuperFood.

Avocados have been cultivated for thousands of years. A favorite of the Aztecs, they were native to Central America. There are generally two types of avocados available in U.S. markets—the Hass avocado from California and the West Indian avocado from Florida. The green-black Hass avocado was named for Rudolph Hass, a Wisconsin mailman who retired to Pasadena and obtained a patent for the "Hass" avocado tree in 1935. Hass avocados are nutty and buttery and rich in healthy monounsaturated oil—from 18 to 30 percent oil in each avocado. The light green Florida avocado is larger and juicier than the Hass variety, but it is less buttery and considerably lower in oil. The Florida avocado contains just 3 to 5 percent oil and roughly 25 to 50 percent less fat than the Hass variety.

The delicious healthy monounsaturated fat in the avocado is one of its biggest SuperFood health claims. The only other fruit with a comparable amount of monounsaturated fat is the olive. The monounsaturated fat in avocados is oleic acid, which may help lower cholesterol. One study found that after seven days on a diet that included avocados, there were significant decreases in both total and LDL cholesterol as well as an 11 percent increase in the "good" HDL cholesterol. Half a California avocado has a really excellent overall nutrient profile. At 145 calories it contains approximately 2 grams of protein, 6 grams of fiber, and 13 grams of fat, most of which (8.5 grams) is monounsaturated fat.

Avocados are also rich in magnesium. Magnesium is an essential nutrient for healthy bones, the cardiovascular system (particularly in the regulation of blood pressure and cardiac rhythms), prevention of migraines, and prevention of type II diabetes. Ounce for ounce, avocados provide more magnesium than the twenty most commonly eaten fruits, with the banana, kiwi, and strawberry in second, third, and fourth place, respectively.

Avocados are also rich in potassium, which is of special interest to all HealthStylers, because potassium is a critical nutrient that up until now has not gotten deserved attention. Potassium helps regulate blood pressure, and an adequate intake of this mineral can help prevent circulatory diseases, including high blood pressure, stroke, and heart disease. For more information on potassium.

Avocados are also a rich source of folate. One cup of avocado contains 23 percent of the daily value for folate. Various studies have shown a correlation between diets high in folate and a reduced risk of cardiovascular disease and stroke.

In addition to their other heart-healthy qualities, avocados are rich in beta-sitosterol, a so-called phytosterol. Along with peanut butter, cashews, almonds, peas, and kidney beans, avocado is one of the best sources of beta-sitosterol from whole foods. A phytosterol is the plant equivalent of cholesterol in animals. Because beta-sitosterol is so similar to cholesterol, it competes for absorption with cholesterol and wins, thus lowering the amounts of cholesterol in our bloodstream. Beta-sitosterol also appears to inhibit excessive cell division, which may play a role in preventing cancer-cell growth. In both animal and laboratory studies, this phytonutrient helps reduce the risk for cancer. SOURCE ARTICLE HERE

Travel Day -> WY, UT, OK & NM

44. Wyoming is a state in the mountain region of the Western United States. Wyoming is the 10th most extensive, but the least populous and the 2nd least densely populated of the 50 U.S. states. The western two thirds of the state is covered mostly with the mountain ranges and rangelands in the foothills of the Eastern Rocky Mountains, while the eastern third of the state is high elevation prairie known as the High Plains.
Admission into the union: July 10, 1890
Capital: Cheyenne
Abbreviation: WY
Nickname: “Equality State” because of the rights women have traditionally enjoyed there. Wyoming women were the first in the nation to vote, serve on juries and hold public office.
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45. Utah is a state in the Western United States. Approximately 80% of Utah's 2,817,222 people live along the Wasatch Front, centering on Salt Lake City, leaving vast expanses of the state nearly uninhabited and making the population the sixth most urbanized in the U.S. Utah is bordered by Colorado on the east, Wyoming on the northeast, Idaho on the north, Arizona on the south, and Nevada on the west. It also touches a corner of New Mexico.
Utah is the most religiously homogeneous state in the Union. Approximately 63% of Utahns are reported to be members of The Church of Jesus Christ of Latter-day Saints or LDS (Mormons), which greatly influences Utah culture and daily life, and it is the site of the Salt Lake Temple.
Admission into the union: January 4, 1896
Capital: Cheyenne
Abbreviation: WY
Nickname: “Beehive State” The beehive became the official state emblem on March 4, 1959. Utahans relate the beehive symbol to industry and the pioneer virtues of thrift and perseverance.

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46. Oklahoma is a state located in the South Central region of the United States of America. The state's name is derived from the Choctaw words okla and humma, meaning "red people". Admission into the union: November 16, 1907
Capital: Oklahoma City
Abbreviation: OK
Nickname: In 1889, the Indian Territory was opened to settlers. Thousands of people lined up on the border and, when the signal was given, they raced into the territory to claim their land. Some people went in early to claim their land. They became known as Sooners. Hence, Oklahoma's nickname today is “The Sooner State”.

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47. New Mexico is a state located in the southwest and western regions of the United States. New Mexico is also usually considered one of the Mountain States.

Admission into the union: January 6, 1912
Capital: Santa Fe
Abbreviation: NM
Nickname: The Land of Enchantment (Tierra del Encanto in Spanish) because of its scenic beauty and rich history.

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Superfoods -> Apples

Over the next few weeks I am going to introduce you to Superfoods.  According to Dr. Steven Pratt, a superfood has three qualifications: It has to be readily available to the public, it has to contain nutrients that are known to enhance longevity, and its health benefits have to be backed by peer-reviewed, scientific studies.
1st up on our list of Superfoods are apples:

An apple a day is perhaps one of the most delicious prescriptions ever made. Apples are a powerful source of antioxidants, including polyphenols, flavonoids, and vitamin C, as well as good source of fiber, and potassium. There are only 47 calories in an average sized apple. The secret behind the super antioxidant capacity of the apple is its skin. The apple skin alone provides two to six times the antioxidant activity of the apple flesh alone. So it is important to eat the skin to obtain the full health benefits of apples.

There are many different varieties of apples, and each of these varieties has their own unique skin color. Along with these differences in skin color come differences in the chemical make up of the skin itself, as the phytonutrient content varies in concentration and types of polyphenols present. For instance, in the United States, Fuji apples have the highest total phenilic and total flavonoid content of any apple. Because of this, it is important to eat a wide variety of apples to ensure that a balance of all of these antioxidant agents is maintained.

Along with being a supercharged source of antioxidants, apples are also high in fiber content. One large apple has 5.7 grams of fiber, which is 30 percent of the minimum amount of daily fiber intake, as listed by the daily values (DV). Diets that are high in fiber have been highly correlated with a reduction in risk of developing heart disease. Thus eating an apple a day provides a delicious snack for both you and your heart. Aside from its link to heart health, the apple, with its supercharged antioxidant content, has also been linked to the prevention of lung cancer, improved pulmonary (lung) function, and the prevention of type II diabetes. So eat an apple a day, and it just may keep the doctor away.

SOURCE ARTICLE HERE