Not all honey is created equal. While the benefits of raw, unprocessed honey have been well-documented over the centuries, Australian researchers have found one type of honey, called Manuka honey, to be better than all known antibiotics.
Manuka honey is produced by bees that forage on the nectar of Leptospermum Scoparium, or New Zealand’s Manuka bush, as well as tea trees, native to Australia and New Zealand only. Continue reading
by Rosemary Hansen
Why soak grains?
You can soak grains before cooking or baking them. Soaking grains (and nuts, seeds, and legumes) helps to neutralize phytic acid, an anti-nutrient, present in them. Phytic acid blocks the absorption of critical vitamins and minerals (phosphorus, calcium, iron, zinc) from being assimilated into the body. Phytic acid also inhibits enzymes from assisting our digestion. Breakfast cereals and other packaged foods have had all of the vitamins and enzymes stripped away, leaving the phytic acid to do damage to your gut.
Phytic acid = Locks Up Vital Vitamins, Enzymes & Minerals
Grains to soak:
- Wheat flour
- Spelt flour
- All gluten-free flours
Polenta & cornmeal need a different process (soaking in dolomite powder + water)
Other foods that need soaking:
- Dried Peas
Does soaking help with weight loss?
There is evidence that an unhealthy gut (with low levels of bacterial diversity), can hinder diabetics and obese patients from losing weight. This is because bad gut bacteria will take more carbohydrates from a food and turn it into body fat. Probiotics alone will not solve the problem, but likely a myriad of solutions are needed. Eating a diet of highly processed foods makes gut bacteria diversity plummet. The bran in whole grains (touted to be healthier), actually has more phytic acid than refined flours. So, if you want to eat whole grains soak them! Anything that we can do to strengthen the gut bacteria and help digestion is going to help with weight loss.
Grain/Nut Foods Not Soaked = Hard on Our Gut Bacteria = Tougher to Lose Weight
How soaking works
When you soak grains in warm water with fresh whey from yogurt (or lemon juice), it activates the phytase enzyme that unlocks the minerals and vitamins. Also, it unlocks more B Vitamins and helps digestion. Nuts have the highest amount of phytic acid of any food (other than cocoa), so it is especially important to soak nuts before eating them.
Grains, beans, seeds and nuts are all a seed of a plant, and that plant wants to ensure that it’s “baby” will germinate in optimal conditions for producing another plant and more babies. So the seeds are designed to wait for moisture, warmth, and rain (which has a small amount of acid in it, just like our lemon juice or yogurt). Therefore, all of the nutrients that we can be absorbing from the life-giving seeds of a plant are being blocked unless we prepare them properly.
Store-bought packaged granola, granola bars, quick oats, cookies, store-bought breat, breakfast cereals, and other packaged grain foods will have high amounts of phytic acid in them and should be avoided altogether. Try making sourdough bread at home, it is very healthful.
Side Note: Vitamin D and Calcium in fermented dairy products (kefir, yogurt, cultured butter, buttermilk, cream cheese) will help counteract the phytic acid present in bread products if you eat them together.
What is whey?
Fresh whey from yogurt is simply the watery stuff that pools in a container of yogurt after taking a few scoops out. Furthermore, it is not powdered whey protein. Whey protein powder is highly processed with no good bacteria or acid in it to bring out the enzyme phytase. You can get fresh whey from store-bought yogurt or homemade yogurt. Just scoop some yogurt out of the container. Then wait for the whey “water” to pool in the yogurt. You can use that to soak your grains, beans, and seeds.
If you are allergic to dairy products or you are vegan, you can use lemon juice instead.
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Thanks to Natural News
by David Gutierrez of Natural News
One of the greatest controversies in oncology may have been resolved: Researchers may have discovered the reason that research into the effectiveness of high-dose vitamin C as a cancer treatment has been so mixed.
By Annie Dieu-Le-Veut
We have to take especial care of ourselves during the cold months because the body needs a little extra help then to tick over properly. It’s no coincidence that more people die during this season of death, in Nature, before the rebirth of the Spring.
As we get older, the body needs more help in staying well, and this is mainly achieved by strengthening the immune system with the alchemical magic of miracle superfoods. So here are my three main superfoods that I rely on to keep me in good fettle. Continue reading
By Shabir Daya
Scientists have known for years that everyone requires at least 90 nutrients to maintain optimal health. These nutrients include 17 vitamins, 59 minerals, 12 amino acids and three essential fatty acids. Whilst nature has provided us with all these nutrients to enable us to live a long and healthy life, unfortunately the processing of foods and the depletion of nutrients in our soils are some of the biggest reasons for nutrient deficiencies within our bodies. Fortunately, scientists have found that Fulvic Acid, an element found in soil, makes nutrients more available from the food we ingest and thus corrects deficiencies quickly and safely.
The grocery aisles have displayed foods for decades that are nutritionally deficient. Poor soil conditions combined with seed engineering and processing have left people with poor choices. So here are eight superfoods which will help you get the required nutrients for optimal body function. Continue reading
Eating a Mediterranean diet or other healthy dietary pattern, comprising of fruit, vegetables, legumes, and nuts and low in processed meats, is associated with preventing the onset of depression, according to research published in the open access journal BMC Medicine. A large study of 15,093 people suggests depression could be linked with nutrient deficits.
By Geary Andrew
Maitake mushrooms have been used as both food and medicine in Asian cultures for many centuries, and are described as having a rich, earthy taste. The name maitake means “dancing mushroom” in Japanese. They are most common in the Northeastern areas of the United States and Canada. They also exist in hardwood forests in parts of Japan, China, and Europe. In North America, fresh and dried maitake mushrooms are available at some grocery stores and markets, and the extract maitake D-fraction is sold as a dietary supplement. Continue reading
The unassuming aloe vera, a hardy desert herb that easily grows indoors, is actually one of the world’s most beneficial plants. It’s quite amazing that such a common plant has dozens of natural medicinal uses, yet flies under the radar and never quite gets the attention it deserves.
Most people literally only know about the topical applications of aloe vera gel, which they think is good for sunburns. In fact, aloe vera is good for both internal and external use.
For people who want to control their weight or reduce their intakes of sugar, sodium and saturated fat, water may be what the doctor ordered.
A new study that examined the dietary habits of more than 18,300 U.S. adults found the majority of people who increased their consumption of plain water by 1 percent reduced their total daily calorie intake as well as their consumption of saturated fat, sugar, sodium and cholesterol.
It’s no surprise to some that sugar is actually really not that good for you … and most knows that it’s a big no-no for diabetics. But what about for everyone else? Is sugar really that bad?
Sugar comes in numerous forms, and it’s almost impossible to avoid if you eat any type of processed or already-prepared foods. So what’s one to do? Are some sugars worse than others? And how do you avoid it?
By Jennifer of Hybrid Rasta
While traveling through Thailand, my partner and I joked about buying a coconut plantation because it seems that everything now-a-days is coconut based!
- coconut oil
- coconut butter
- coconut shreds
- coconut water
- coconut milk and cream
- coconut flour
- and even coconut soya sauce (try it, it’s actually delicious)
Coconut (C. nucifera) belongs to the Arecaceae (Palmae) family and the subfamily Cocoideae. Continue reading