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10/29/14 10:35 A

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Food is our medicine, and it tastes so good! Just be careful if you are taking certain medications.

Grapefruits are an exceptional fruit that have very strong anti-viral and anti-bacterial properties. They are a great source of vitamin C and bioflavonoids which help to boost the immune system and prevent aging, illness, and disease. Grapefruits are known to help with fevers, fatigue, indigestion, insomnia, diabetes, weight loss, influenza, malaria, urinary tract disorders, constipation, and flatulence. They are also an anti-cancer powerhouse and are particularly beneficial for prostate, breast, colon, and throat cancers. Even though grapefruit is thought to be an acidic fruit, it actually has the opposite reaction once inside the body and makes the body more alkaline which is vital for preventing most other diseases. They also have the ability to help lower LDL (bad) cholesterol and triglycerides. Fresh grapefruit contains three special compounds; Salicylic acid, Naringin, and Galacturonic acid. Salicylic acid has proven to be very valuable in helping to remove or dissolve inorganic calcium that may have formed as deposits in the joints such as with arthritis. Naringin is a flavonoid (antioxidant) that has been shown to promote the elimination of old red blood cells from the body and to bring back hematocrit levels to normal. Galacturonic acid (found only in grapefruit) has the ability to break up and dislodge fatty plaque buildup in the arteries and remove it completely from the body. Externally, fresh grapefruit is a natural antiseptic and can be used to help disinfect and heal wounds and abrasions. Grapefruit seeds also are a powerful natural medicine. Grapefruit seed extract is extremely effective at killing dozens of bacteria, fungi, yeast, and other harmful organisms. Grapefruit seed extract is also known to quickly and effectively help heal sore throats, food poisoning, diarrhea, candida infections, and acne. Grapefruits are packed with electrolytes and water making them the perfect food to help replenish and hydrate the body after exercise. For the most health benefits, consume fresh grapefruits. An inexpensive citrus juicer can provide you with fresh grapefruit juice daily. If you find the sweet-tart flavor too intense, water can always be added to dilute the drink and make it a milder juice. Another option is to use a high speed blender such as a Vitamix and blend a whole grapefruit (peel removed) on high for a minute or two. The seeds & white pith (where so many of the health properties are stored) will pulverize into the juice and provide you with an ultimate health drink, perfect for breakfast or anytime of the day. As healthy and healing as grapefruits may be, caution should be used if you are taking certain prescription drugs. If you are on any medication, make sure to consult with your physician and/or pharmacist before consuming.

Source: Medical Medium on Facebook.

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WOLFSPIRITMOM's Photo WOLFSPIRITMOM SparkPoints: (69,523)
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9/12/13 5:14 P

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Find my spark page, my background has a lot remedies for different ailments.

www.sparkpeople.com/mypage.asp?id=WO
LF
SPIRITMOM


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5/19/13 8:50 A

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www.rodale.com/brain-foods?cm_mmc=Th
eD
ailyFixNL-_-1236622-_-03192013-_-21_R>Ways_Feed_Brain_text


Glad I like some of the foods!

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1/14/13 7:54 A

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Why You Should Enjoy the Slightly Bitter Taste of Cabbage

A little bit of bitterness in the taste of cabbage is not necessarily a bad thing when it comes to your health. Although the commercial food industry sometimes tries to remove bitter-tasting constituents from cruciferous vegetables through hybridization of different cabbage varieties, some of the bitter-tasting constituents including sinigrin, one of the glucosinolates especially plentiful in cabbage is the source of the anti-cancer substance AITC. Rather than attempting to completely eliminate the natural bitterness of cabbage, we would be much better off from a health standpoint weaving cabbage into a recipe that included differently flavored foods in such a way that the cabbage was allowed to retain a little of its natural and noticeable bitterness but within a blended-flavor context of a delicious dish! Adding a bit of ginger to your cabbage dish is a great way to add zing and enhance its flavor.

Source: whfoods.org/genpage.php?tname=foodti
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dbid=217&utm_source=bulletin_click&uR>tm_medium=email&utm_campaign=bulleti
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1/8/13 10:13 A

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Healthy Foods 101: Cacao

General Description: Pronounced ka-kow, cacao is often confused with cocoa. The parent to chocolate, cacao comes from the bean of the cacao tree. This tree originated in the Americas, near the equator. It was so highly valued in ancient cultures that it was used as a form of currency in places like Mesoamerica. Today, the majority of the cacao crop is grown in West Africa. Cacao beans are earthy and nutty with a hint of chocolate sweetness. Cacao delivers a high level of flavonoids, which may benefit cardiovascular health, promote blood flow and maintain blood pressure. These flavonoids are found in high amounts in raw cacao and to a lesser extent in dark chocolate.

From Swanson Health Products email


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1/8/13 10:13 A

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Healthy Foods 101: Goji Berries

General Description: Also called wolfberry, the goji berry is the fruit of a shrub native to China, where they were part of traditional Chinese practices. Bright orange-red in color, goji berries are eaten raw, cooked or dried, or drank as tea or wine. Goji berries deliver zeaxanthin, an important nutrient for vision health. They are also a natural source of antioxidants and vitamin A.

From Swanson Health Products email

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12/20/12 9:56 A

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Amazing Folk Remedies for Colds, Coughs, Flu, More

Not every winter illness requires a trip to the doctor’s office. The following time-tested folk remedies offer effective, inexpensive treatments for minor health complaints.

Important: Consult your doctor if your condition persists or grows worse.
COLDS

The average adult contracts between two and four colds each year, mostly between September and May. Medical science has no cure for these highly contagious viral infections, but the following folk remedies can help ward off colds, ease symptoms and possibly shorten a cold’s duration...

Garlic. Garlic contains allicin, which has been shown to reduce the severity of a cold. Eat four cloves of freshly crushed raw garlic three times a day until you have recovered.

Cinnamon, sage and bay. Cinnamon contains compounds believed to reduce congestion. Sage can help sooth sore throats. Some Native American cultures have used bay leaves to clear breathing passages. Steep one-half teaspoon each of cinnamon and sage with a bay leaf in six ounces of hot water. Strain and add one tablespoon of lemon juice. Lemon helps reduce mucus buildup. If you like your tea sweet, add honey.

Chicken soup. The Mayo Clinic has said in its health newsletter that chicken soup can be an excellent treatment for head colds and other viral respiratory infections for which antibiotics are not helpful.
FLU

Influenza is a potentially serious viral infection. People often mistake colds for the flu. Colds take hold gradually and are not usually accompanied by severe aches or a fever. The onset of the flu is sudden, and symptoms include fever, severe muscle aches and fatigue.

Garlic and cognac. A shot of cognac is a popular flu remedy in Germany, where it’s thought to ease symptoms and help the body cleanse itself. Garlic helps clear mucus, among other potential benefits. Peel and dice a half-pound of garlic. Add one quart of 90-proof cognac, and seal the mixture in an airtight bottle. Store in a cool, dark place for two weeks. Strain out the garlic, and reseal the liquid in the bottle. Prepare a new batch each year.

To treat the flu: Add 20 drops to eight ounces of water. Drink three glasses a day, one before each meal. For prevention: Use 10 to 15 drops, instead of 20, per glass during flu season.

Important: This treatment is not advisable for people who have drinking problems or for children.

Sauerkraut. Sauerkraut’s concentration of lactic acid bacteria may weaken infections. Have two tablespoons of sauerkraut juice or about one-half cup of sauerkraut each day during flu season to reduce the chances of infection.
SORE THROATS

Experiment with these remedies until you find what works best for you...

Apple cider vinegar. Vinegar is a powerful anti-inflammatory, and its acidity might help kill the bacteria that cause some sore throats. Add two teaspoons of apple cider vinegar to six ounces of warm water. Gargle with a mouthful, spit it out, then drink a mouthful. Continue this until the mixture is gone. Rinse your mouth with water to prevent the vinegar from eroding your teeth. Repeat the vinegar gargle every hour for as long as your sore throat persists.

Sage. Sage is an anti-inflammatory. Add one teaspoon of dried sage to one six-ounce cup of boiling water. Steep for three to five minutes, strain, then gargle and swallow.

Lemon and honey. Honey coats the throat, while lemon can temporarily reduce the mucus buildup that often accompanies a sore throat. Squeeze one lemon, add a teaspoon of honey and drink. Repeat every two hours.

Tongue stretching. Stick out your tongue for 30 seconds, relax it for a few seconds, then repeat four times. This is believed to increase blood flow to the throat, speeding the healing process.
COUGHS

Try these folk remedies to figure out which works best for you...

Lemon, honey and olive oil. Honey and olive oil coat and soothe, while lemon reduces mucus. Heat one cup of honey, one-half cup of olive oil and the juice of one lemon over a medium flame for five minutes. Turn off the heat, and stir for two minutes to blend the ingredients. Consume one teaspoon of the mixture every two hours.

Vinegar and cayenne pepper. Cayenne pepper contains capsaicin, a proven painkiller, while vinegar serves as an anti-inflammatory. Add a half cup of apple cider vinegar and one teaspoon of cayenne pepper to one-half cup of water. Add honey if desired. Take one tablespoon when your cough acts up and another tablespoon before bed.

Horseradish and honey. Horseradish can help loosen mucus, while honey coats the throat. Grate one teaspoon of fresh, peeled horseradish into two teaspoons of honey. Consume one teaspoon every two to three hours.

Ginger. Ginger is an anti-inflammatory that contains gingerols, which provide pain-reducing and sedative benefits. Chew a piece of fresh, peeled gingerroot when you feel the cough acting up, usually in the evening before bed. Chew until the ginger loses its kick.

Licoric-root tea. Licorice relieves the pain of irritated mucous membranes. Drink licorice-root tea as long as your cough persists. Note: Don’t try licorice root if you have high blood pressure or kidney problems.

Source: Joan Wilen and Lydia Wilen, folk-remedy experts based in New York City. The sisters are coauthors of many books, including Bottom Line’s Healing Remedies: Over 1,000 Astounding Ways to Heal Arthritis, Asthma, High Blood Pressure, Varicose Veins, Warts and More! from which this article is adapted.

bottomlinepublications.com/content/a
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m_
source=SilverpopMailing&utm_medi
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Edited by: WOLFSPIRITMOM at: 12/20/2012 (09:57)
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9/11/12 10:10 P

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What's New and Beneficial About Tomatoes

Did you know that tomatoes do not have to be a deep red color to be an outstanding source of lycopene? Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes. A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. That's because the lycopene in deep red tomatoes is mostly trans-lycopene, and the lycopene in orange/tangerine tomatoes is mostly tetra-cis-lycopene. In a recent study, this tetra-cis form of lycopene turned out to be more efficiently absorbed by the study participants. While more research is needed in this area, we're encouraged to find that tomatoes may not have to be deep red in order for us to get great lycopene-related benefits.
Tomatoes are widely known for their outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. A study was designed in which tomato and other dietary sources of lycopene were removed from the diets of postmenopausal women for a period of 4 weeks, to see what effect lycopene restriction would have on bone health. At the end of 4 weeks, women in the study started to show increased signs of oxidative stress in their bones and unwanted changes in their bone tissue. The study investigators concluded that removal of lycopene-containing foods (including tomatoes) from the diet was likely to put women at increased risk of osteoporosis. They also argued for the importance of tomatoes and other lycopene-containing foods in the diet. We don't always think about antioxidant protection as being important for bone health, but it is, and tomato lycopene (and other tomato antioxidants) may have a special role to play in this area.
There are literally hundreds of different tomato varieties. We usually choose our favorite varieties by some combination of flavor, texture, and appearance. But a recent study has shown that we may also want to include antioxidant capacity as a factor when we are choosing among tomato varieties. Surprisingly, researchers who compared conventionally grown versus organically grown tomatoes found that growing method (conventional versus organic) made less of an overall difference than variety of tomato. While all tomatoes showed good antioxidant capacity, and while the differences were not huge, the following four varieties of tomatoes turned out to have a higher average antioxidant capacity regardless of whether they were grown conventionally or organically: New Girl, Jet Star, Fantastic, and First Lady. It's only one study, of course, and we're definitely not ready to recommend these four varieties at the exclusion of all others. But these findings are fascinating to us, and they suggest that specific types of nutrient benefits may be provided by specific varieties of tomatoes. Also, if you're seeking good antioxidant protection and you're in the grocery standing in front of a New Girl, Jet Star, Fantastic, or First Lady tomato, you would probably be well-served to place it in your shopping cart.
Intake of tomatoes has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood - a factor that is especially important in lowering risk of heart problems like atherosclerosis. (In a recent South American study of 26 vegetables, tomatoes and green beans came out best in their anti-aggregation properties.) But only recently are researchers beginning to identify some of the more unusual phytonutrients in tomatoes that help provide us with these heart-protective benefits. One of these phytonutrients is a glycoside called esculeoside A; another is flavonoid called chalconaringenin; and yet another is a fatty-acid type molecule called 9-oxo-octadecadienoic acid. As our knowledge of unique tomato phytonutrients expands, we are likely to learn more about the unique role played by tomatoes in support of heart health. Tomatoes are also likely to rise further and further toward the top of the list as heart healthy foods.

whfoods.org/genpage.php?tname=foodsp
ic
e&dbid=44&utm_source=bulletin_click&R>utm_medium=email&utm_campaign=bullet
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8/16/12 8:26 A

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Improve Memory with Beet Juice

It might not sound very appetizing, but research shows that beet juice can help memory. It delivers nitrates, which the body converts into nitrites. Both nitrates and nitrites have negative connotations because of their use in processed meats, but scientists are exploring their effects on the body when we eat naturally occurring nitrates from plants. They have learned that nitrites may help improve blood flow, which has been found to keep your mind sharp. Wake Forest University scientists tested the effects of nitrate-rich foods, including beet juice, on memory. Because nitrites seem to know which part of the body needs more blood flow, it has been suggested that consuming foods with high levels of nitrates can help protect your mind as you age. Along with beet juice, other foods high in nitrates include celery, cabbage and spinach.


From Swanson Health tips email

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8/11/12 1:38 P

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www.naturalnews.com/036769_cucumbers
_h
ealth_benefits_rehydration.html


10 Health Benefits of Cucumbers

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www.naturalnews.com/036771_bananas_d
ig
estion_health_benefits.html


25 Reasons to eat Bananas

Love Organic bananas!

Edited by: WOLFSPIRITMOM at: 8/11/2012 (13:39)
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7/29/12 10:30 A

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This week, for our featured ingredient, we are taking a closer look at one of the best-known supplements in the world, green tea. It has been touted for everything from weight loss to cancer prevention to longevity. It's used by serious herbalists (who actually understand it), and it's used in some of the most basic formulas in the world such as One A Day WeightSmart, albeit at meaningless pixie dust levels.

How it Works
Green tea antioxidants are of the same family as grape seed and pine bark extracts. They are polyphenols, chief of which are the flavonoids called proanthocyanidins. In green tea, the main proanthocyanidins are the catechins, and the most powerful of the catechins is Epigallocatechin Gallate (EGCG), found in the high concentrations in green tea. Why don't other teas have similar properties – particularly since many of them come from the same plant, Camellia sinensis? Quite simply, what sets green tea apart is the way it is processed. Green tea leaves are lightly fermented and steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from heavily fermented leaves, which results in the EGCG being converted into other compounds that are not as effective in preventing and fighting various diseases.

The Benefits
The reported benefits of green tea are multitudinous…and well studied. For example, green tea inhibits tumor growth1 in a variety of cancers including: breast, lung, and prostate cancers. Specifically, the EGCG in green tea works to suppress angiogenesis2, the growth of blood vessels that tumors need to survive. And if that's not enough -- stopping the growth of cancer at the front end -- green tea polyphenols have been shown to inhibit metastasis3, the spread of cancer at the back end. And finally, EGCG is the first known natural telomerase inhibitor. That is to say, it eliminates the "immortality" of cancer cells which is their trademark and which makes them so deadly. The bottom line is that green tea is particularly effective in destroying the causes of leukemia, prostate cancer, breast cancer, and seems to provide the best protection known in terms of preventing lung cancer. And green tea seems to be able to almost totally prevent cancer causing DNA damage in smokers -- a possible explanation as to why the Japanese, who are among the world's heaviest smokers, have such a low incidence of lung cancer.

And the benefits of green tea don't stop there. It has also been shown to be effective in regulating blood sugar4, reducing cholesterol and triglycerides5, and in reversing the ravages of heart disease. (Incidentally, the Japanese, who drink large amounts of green tea, have some of the lowest rates of cardiovascular disease in the world too.)

And finally, green tea has great benefits for the brain as well. It serves as an effective MAO inhibitor. It also protects against brain-cell death from glucose oxidase, over-production of nitric oxide, and it lowers the amount of free iron reaching the brain (a bad thing). The net result is that there are strong indications that green tea extract may play a major role in protecting against both Parkinson's and Alzheimer's disease.

One important thing to note on green tea is that you should never mix it with any form of dairy. A new study published in Europe shows that having milk with your tea totally negates the health benefits of drinking tea -- whether green, white, or black. It turns out that the casein in milk blocks the catechins in tea. So, just make sure you don’t use green tea supplements while consuming dairy products (other than whey). It would seem that you're wasting your money.

From Daily Health Tip newsletter

You can find this article and more at

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7/27/12 7:57 A

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Superfoods are foods and herbs that have a unique concentration of nutrients that synergize together to boost potential. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids. Ginger is a superfood herb that has been used in many different regions of the world.

Ginger is used throughout the world in countries such as China, Japan, India, Greece, Caribbean countries, England and the USA. It is made into ginger teas, ginger-ale, ginger beers, ginger bread, ginger snaps and ginger biscuits. Almost every culture has historically used it for its powerful ability to enhance immunity, improve digestion and reduce inflammation.

This incredible superfood herb is 13th on the anti-oxidant list boasting an impressive ORAC score of 28,811. Ginger is composed of several volatile oils that give it it's characteristic flavor and odor; zingerone, shogaols, & gingerols. These oils are powerful anti-bacterial, anti-viral, anti-fungal, anti-parasitic agents. In addition, it inhibits cancer cell formation while firing up our body's own inborn ability to destroy the cancer cells formerly present.

Ginger improves digestive function.

Ginger has classically been used to improve the digestion process. Nine different substances have been found that stimulate serotonin receptors in the gut which provides benefits to the gastrointestinal system. This reduces gut related inflammation and enhances nutrient absorption.

Ginger is classified as a carminative (reducing intestinal gas) and an intestinal spasmolytic (soothes intestinal tract) while inducing gut motility. Ginger is known to reduce fever related nausea, motion sickness, and feelings of "morning sickness." Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats.

Ginger is also an important part of a de-inflaming, natural pain-relief program. One compound called 6-gingerol has been shown to significantly inhibit the production of a highly reactive nitrogen molecule, nitric oxide, that quickly forms a dangerous free radical peroxynitrite. Additionally, ginger helps to protect the bodies stores of glutathione (the super anti-oxidant and free radical destroyer).

Ginger is also very high in potassium which aids in electrical energy production and detoxification. It is a great source of manganese which protects the lining of the heart blood vessels and urinary tract. Ginger contains silicon which enhances skin, hair, teeth & nails. It helps assimilate calcium and reduces inflammation in the bone tissue aiding the development of strong bones and teeth.

De-Inflaming Ginger Ale
2 Tbsp of Coconut Water Kefir
1-2 cups of coconut water
2-4 oz of fresh ginger grated
Combine all ingredients and let sit and ferment for 24 hours to provide an amazing, probiotic enriched soda alternative.

From Dr. Jockers email

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7/14/12 10:54 A

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The Power of Garlic

Well, now, you probably think I’m talking about the odor, but no. Powerful as it is, the smell of garlic can’t hold a candle to all the wonders this homely herb can do.

And garlic’s no newcomer on the block. Back in 3748 B.C., Egyptian slaves went on strike when they didn’t get their ration of garlic–which they believed gave them courage and strength.

About 2500 years ago, Hippocrates recommended garlic for infections, wounds, cancer, leprosy and digestive disorders.

The Talmud says good things about garlic as well.

In more modern times, 1965, the Russians flew 500 tons of garlic into the countryside to stop a massive flu epidemic. And it worked as planned.

Well, I could go on. But most of us think garlic’s only about spicing up our cooking.

We obviously need to talk about garlic’s wonderful impact on our health.

Garlic is:
• Both a potent antibiotic and a top notch virus fighter (hence the Russian airlift). And if you do get a cold or the flu, it doesn’t get as nasty or last as long. Personally, I think taking enough garlic to avoid all the hacking and sneezing is the ticket, but maybe you own Kleenex stock.

• An exceptional antifungal. Even out-of-control candida bows to garlic. And since most people live with candida by the carload–which shows up as allergies that won’t die and leads to all sorts of disease–this is huge. Especially since what medicine offers to fight fungi causes more side effects than cures.

• The big Kahuna, an antioxidant. Living causes oxidation, otherwise known as rust, and rusty parts don’t work well. And less well as time goes by. Finally, they don’t work at all. We need our body parts to work, and garlic helps.

• Unloads heavy metals, such as lead, mercury and cadmium, from our bodies. Heavy metals do us dirt; getting rid of them is the only way to go.

• When our red blood cell count is scraping bottom, with immature or malformed red blood cells, we can’t get oxygen to our cells to swap it out for carbon dioxide. You don’t even have to understand what in the world I’m talking about to realize that’s not good. Got garlic?

• Helps create white blood cells of the “killer” variety–our body’s defenders. Daily garlic intake means you can kill up to 139% more cancer cells than somebody who abstains.

• Lowers blood pressure. A 1948 study showed garlic dropped BP by 40% on average. As usual, medicine buried the study, but with the world wide web, you can’t keep a good study down nowadays.

• Prevents sludgy blood, even blood clots. Better than aspirin and as good as meds. (Cut back if surgery’s on your calendar, then crank it back up right after.) A cut that won’t stop bleeding says to cut back your garlic intake, and taking it along with a blood thinner is a really bad idea–although switching the med out for garlic is probably a good idea. Check with the doc.

• Helps maintain good blood sugar levels for diabetics.

• Brings aid and comfort to an ailing digestive system–colitis, gastritis, constipation, etc.

• Helps with asthma, bronchitis and other breathing problems. Does good things for whooping cough, too!

• Pumps up metabolism.

• Prevents/heals ear infections (in people and pets) when you put garlic oil drops in the ears.

• Along with a high protein diet, garlic raises testosterone levels.

• Fights lyme disease by disabling the borrelia bacteria.

• Supports the health of your muscles and connective tissues.

Garlic is some spectacular stuff! How does it work its wonders? It’s chock-a-block full of vitamins, minerals, amino acids, etc.–all ready to fight the good fight. So far they’ve identified more than 100 different players, all balanced by nature and each giving all it can give.

A relatively new discovery is the mineral germanium in garlic. It allows garlic to crank up what’s called mitogenetic radiation, which sounds really dangerous, but which actually stimulates our cells and rejuvenates those that are drooping.

Garlic doesn’t replace a good vitamin/mineral (etc.) program; it adds to it.

Upon rare occasion, garlic causes mild stomach cramps.

If garlic-breath doesn’t fit your plans, supplements work, too.


From Too Pooped To Participate email

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6/24/12 11:36 A

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I have the Braggs, so I will give it a shot. thanks.

"One step at a time!"



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6/24/12 10:10 A

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Apple cider is so good for so many things. Just make sure it is pure apple cider vinegar with the mother. Bragg's is a good one. Also don't drink it straight, put it in water and you can even cut the acidity with some baking soda, another good food for you.

www.homeremediesweb.com/apple_cider_
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6/24/12 9:35 A

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What's your opinion on using apple cider vinegar for health?

"One step at a time!"



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6/20/12 9:01 P

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I would like to live in the country instead too.

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6/20/12 1:56 P

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Now all I need is a store near me that carries those exotic fruits. I have no desire to live in the city, but it sure was easier to shop for exotic ingredients when I did live in one.

Lesser people have done more difficult things than this


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6/20/12 7:18 A

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Healthy Food Tip

Can salmon be a good source of iodine?

If you are trying to maximize your iodine intake from fish, you'll probably want to stick with saltwater versus freshwater species since they tend to contain more iodine. Examples of saltwater fish include cod, halibut, and tuna. Examples of freshwater fish include lake trout and lake herring. Scallops, clams, shrimp, mussels, and oysters all come in both freshwater and saltwater varieties and the saltwater varieties are more likely to provide you with iodine than the freshwater ones. Since salmon go through both freshwater and saltwater phases during their lifecycle, they can vary widely in their iodine content for this reason. While not a reliable source, salmon can sometimes provide up to 60-70 micrograms of iodine in about 3-4 ounces of fish, or about 40% of the recommended daily value.

From George Mateljan Foundation email

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6/17/12 8:59 P

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How 3 Exotic Superfruits Can Boost Your Health

Considered exotic by people in the United States, many of the popular superfruits are really just a regular part of the everyday diet in South America or Asia. Although somewhat "new" to us and now becoming part of every commercially-made yogurt or juice, these fruits are known for their health benefits in their native land. Here are a few of the rising superfruit stars:

Goji berries—huge in Asia, these small red berries have a distinct flavor. Traditional use: blood pressure health. Add to food as a topping or eat raw.
Acai berries—grown in Brazil and other regions of South America. Traditional use: cardiovascular, energy and immune health. Delicious blended with other tropical fruit juice.
Mangosteen—from Southeast Asia. Traditional use: immune health. Less common than acai or goji, but found in juice blends.

From Swanson Daily Health Tips email

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6/2/12 9:37 A

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The Best Herbal Teas for Weight Loss, Stress & More

It’s easy to focus only on the way tea tastes—is it robust or mild? Is it spicy or plain? It’s also easy to get overwhelmed with all of the varieties: green, black, oolong, herbal and chai. Different teas also have well-known health benefits. If you’re dealing with certain health concerns, you can find the perfect tea to help. Here are just a few options:

Weight Loss—green tea
GI Health—anise, fennel and peppermint
Stress Relief & Sleep—chamomile
PMS Relief—Red raspberry and dong quai

From Swanson Daily Health Tip email

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6/1/12 7:36 A

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Thursday, April 12, 2012

Will a Glass of Red Wine a Day Keep the Doctor Away?

Studies suggest a correlation between chemicals in red grapes called polyphenols and a healthy heart. One such polyphenol, known as resveratrol, has been known to help prevent inflammation and blood clots, which are both contributing factors to heart disease.

Resveratrol can:

Raise high-density lipoprotein (HDL) cholesterol, the "good" cholesterol
Reduce the formation of blood clots
Help prevent artery damage caused by high levels of low-density lipoprotein (LDL) cholesterol, the "bad" cholesterol
Alcohol should always be consumed in moderation, as it can cause weight gain or have other harmful effects on the body. Doctors are hesitant to suggest that you start drinking alcohol if you don’t already, but if you do, a 5 ounce glass of wine every day might have these benefits. If red wine isn’t your thing, red grape juice could have a similar effect.

Plus, there’s the mysterious French Paradox, which is the observation that despite French eating habits (foods rich in fat and cholesterol), they remain a population with some of the lowest incidences of heart disease. So here’s to your heart!

From Swanson Daily Health Tip

Personally, I don't think the French Paradox is a mystery. They may eat less and foods rich in fat are not the culprit, carbs are.

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5/29/12 4:06 P

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Authored by Dr Jonathan V Right

I've always thought of popcorn as a tasty snack that isn't "as bad" for me as crisps and other bagged snacks (though I must confess that I do indulge in a little melted butter on top from time to time).

However, it never crossed my mind that I was actually giving my health a boost, let alone one that rivals the one from fresh fruits and veggies. But lo and behold, it turns out that my favourite snack packs a major healthy punch.

A new US study carried out at the University of Scranton has me seeing popcorn in a whole new light. I have to say, I was pretty shocked to learn that popcorn actually contains more polyphenols (powerful antioxidants) than fruits and vegetables!

The researchers found that polyphenols are more concentrated in popcorn because popcorn is only about four per cent water. Fruits and vegetables are about 90 per cent water, so the polyphenols are more diluted.

Another surprising finding from the study is that the hulls — the yellow bits that I end up cursing when they become stuck in my teeth — actually have the highest concentration of both polyphenols and fibre.

It's these findings — along with the fact that popcorn is an unprocessed whole grain that's not diluted with other ingredients — that led the researchers to make a bold declaration: "Popcorn may be the perfect snack food." Just one serving gives you more than 70 per cent of your recommended daily intake of whole grains. Most people only get half a serving of whole grains over the course of an entire day, so popcorn could be a great way to help fill that gap.

Of course, it goes without saying that we're not talking about the mystery-oil laden stuff they serve up at the cinema. And, admittedly, I'm not doing much for popcorn's health profile on those occasions when I add that little bit of butter.

For the best nutritional boost from this snack, you should enjoy plain, air-popped popcorn (which of course means you have to get a special hot-air pop machine. Microwave popcorn has twice the calories (and a bunch of junk in it that I don't even want to try to pronounce, let alone put in my body!).

Popcorn shouldn't replace fruits and veggies in your diet — there are plenty of vitamins in those that you just can't get from delicious, crunchy popcorn. But with popcorn, you don't have to feel guilty about indulging a little bit!

From Nutrition and Healing email

Edited by: WOLFSPIRITMOM at: 5/29/2012 (16:08)
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5/27/12 11:58 A

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I know they are good for you but I don`t like them - do any of you have recipes using them or ideas on how I can get to like them.

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5/27/12 11:57 A

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Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered Superfoods. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids. Avocados are one of the best anti-aging superfoods to consume.

Avocados are native to Central America and were a favorite food of the Aztec Indians. It is part of the flowering plant family Lauraceae which includes camphor, bay laurel and cinnamon. Avocados are considered a fruit. They are cultivated in tropical climates throughout the world including southern Florida and California.

The oldest known evidence of avocado use as a food was found in a cave in Puebla, Mexico. The dates of the writings are thought to be from around 10,000 BC. The two major types of avocados are the Hass Avocado and Florida Avocado. The Hass avocado was named after Rudolph Hass who developed an avocado farm and obtained a patent for the avocado's he was growing.

The Florida avocados are significantly larger than the Hass avocado's but are lower in overall fat and calories. The Hass avocado is more dense in monounsaturated fatty acids than the Florida avocado. The Hass avocado averages between 18-30% fatty acids while the Florida avocado has about 3-5% fats. This equals out to the Florida avocados being about 25-50% of the total fat content found in the Hass avocados.

Avocados Rich in Healthy Fats & Anti-Oxidants
This amazing fruit is very high in healthy oleic acid. This is a monounsaturated fat that helps increase fat metabolism. It is also rich in the powerful carotenoid anti-oxidants lutein and zeaxanthin as well as Vitamin E (tocopherol).

These anti-oxidants decrease oxidative stress and allow for a healthier cellular environment. Other critical components include ionic potassium and folate. These elements are alkaline forming in the body, helping to buffer acidic wastes that accumulate within the human tissue and bloodstream.

Avocados are a terrific complement to a vegetable based meal. Most vegetables, particularly in their raw state, contain a high amount of carotenoid based anti-oxidants. Studies have shown that these anti-oxidants are lipophilic (fat-loving) and are absorbed best in the body when combined with a healthy fat such as oleic acid.

A study published in the Journal of Nutrition in March 2005 showed thatadding avocados to salad increased absorption of alpha-carotene, beta-carotene and lutein 7.2, 15.3, and 5.1 times higher, respectively, than the average amount of these carotenoids absorbed when avocado-free salad was eaten.

Hass avocados have been found to be the most densely concentrated variety of the avocado fruit. They contain the highest content of lutein and zeaxanthin and other fat-soluble nutrients. Both types of avocados are terrific for the digestive system as they contain a good variety of both soluble and insoluble fibers.

Avocados are one of the best anti-aging foods that prevent wrinkles and skin aging. The D-manno-heptulose sugar that is found in avocados has been shown to improve the skin epidermis by boosting collagen formation. Avocados also contain specific amino acids and carotenoid anti-oxidants that reduce age spots, soothe inflammation and heals scars and burns.

When looking to find a ripe avocado it is best to fell the consistency rather than judge them off of their color. Ripe avocados that are still good are typically firm but have slight give to them. Any sort of mushy consistency is a warning sign that the inside meat is oxidized and rotten. Refrigerating your avocados will increase their shelf life while putting them in a bag with an old banana peel will make them ripen faster.

From Dr Jockers email

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5/9/12 8:50 A

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Eat blueberries to keep your memory sharp. Researchers at Tufts University in Boston found that anthocyanin, the chemical in blueberries that gives them their beautiful blue color, also encourages the growth of new brain cells.

from Household Magic Daily Tips email

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4/21/12 8:42 A

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Sprinkle On Some (Yum) Cardamom

You may already know the smoky-lemony flavor of cardamom. That’s because this ancient Indian spice from the ginger family can be found in many Indian dishes and curries…in chai tea…in Turkish coffee (the coffee is poured over a cardamom pod)…and in desserts such as stollen, a yeast bread with raisins and nuts popular in Germany and elsewhere in northern Europe. What many people don’t realize: This pungent spice not only adds wonderful flavor to main course dishes, beverages and desserts, but it also has healthful properties…

Medicinal properties: Ancient Greeks and Romans considered cardamom an aphrodisiac, and Egyptians cleaned their teeth with it. Today herbalists include it in compounds for indigestion, flatulence and kidney cleansing. In Ayurvedic medicine, cardamom is used to treat bronchitis and asthma.

Nutritional benefits: Cardamom has some fiber, protein, vitamin C and iron.

To enjoy: Ground cardamom can be found in the spice section of grocery stores. It also is available as white, green or black whole seeds or pods at some health-food, gourmet and spice specialty stores. (There is no difference in taste or health benefits based on color.)

Ways to use: To add a sweet, exotic flavor, sprinkle crushed or ground cardamom into coffee…onto a scoop of lemon sorbet or vanilla ice cream….over fruit…or in a smoothie. Add to rice…pancake batter…and meat and vegetable dishes. A little goes a long way—when you cook with cardamom, follow recipes closely, and when you experiment, go easy so that the flavor doesn’t take over the dish.

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4/18/12 12:57 A

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Thanks Miranda2112!

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4/17/12 4:56 P

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Congratulations on your great knowledge as shown on this Team Page!
I look forward to all your postings. Thank you for informing us all.

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Did you know that the B vitamins in green peas may help reduce fatigue and sluggishness? In order for the energy in the food you eat to be accessible to your body for energy production, it must be transformed into a form your body can use. This transference of energy requires enzymes and many nutrients, especially B vitamins. The role of B vitamins in the functioning of the mitochondria (the energy production factories inside our cells) is one reason they are sometimes referred to as the "energy vitamins." All of the B vitamins are important for producing energy, and plentiful amounts of most of them can be found in a one cup serving of green peas: one cup contains 27% of your daily value (DV) for B1, 18% DV for B6, 16% DV for B3 and 14% DV for B2. So, for a healthy energy boost, add nutritious, sweet tasting green peas to your Healthier Way of Eating.

If you want to read more on this whfoods.org/genpage.php?tname=foodsp
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The Latest News About Onions

What would a kitchen be without the distinctively pungent smell and taste of onions filling out the flavors of almost every type of cuisine imaginable? Fortunately, yellow storage onions are available throughout the year although sweet varieties have a much more limited growing season and are available only a few months out of the year.

While onions may bring a tear to your eye and a pungency to your breath they will also certainly bring delight to your taste buds. The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, it has an intense flavor and is a beloved part of the cuisine of almost every region of the world.

What's New and Beneficial About Onions

The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "overpeeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is "overpeeled."
The total polyphenol content of onions is much higher than many people expect. (Polyphenols are one of the largest categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol content of onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper. In the French diet, only six vegetables (artichoke heart, parsley, Brussels sprouts, shallot, broccoli, and celery) have a higher polyphenol content than onion. Since the French diet has been of special interest to researchers in terms of disease prevention, onion's strong polyphenol contribution will very likely lead to follow-up studies that pay closer attention to this unique allium vegetable.
Within the polyphenol category, onions are also surprisingly high in flavonoids. For example, on an ounce-for-ounce basis, onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions can vary widely, depending on the exact variety and growing conditions. Although the average onion is likely to contain less than 100 milligrams of quercetin per 3-1/2 ounces, some onions do provide this amount. And while 100 milligrams may not sound like a lot, in the United States, moderate vegetable eaters average only twice this amount for all flavonoids (not just quercetin) from all vegetables per day.
When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low-heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid.
When we get quercetin by eating an onion-rather than consuming the quercetin in purified, supplement form-we may end up getting better protection from oxidative stress. That's exactly what happened in an animal study where some animals had yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animals in the form of purified quercetin extracts. The best protection came from the onion version of this flavonoid, rather than the supplement form.
Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you'll need to consume one onion serving per day (approximately 1/2 cup).

WHFoods Recommendations

With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables - such as onions - belong in your diet on a regular basis. There's research evidence for including at least one serving of an allium vegetable - such as onions - in your meal plan every day. When onion is your allium vegetable of choice, try to consume at least one-half of a medium onion on that day, and use this guideline to adjust your recipes accordingly. For example, if you are following a recipe that yields 4 servings, include at least 2 medium onions in the recipe so that each of your 4 servings will contain at least one half medium onion.

To bring out the sweet flavor of onions we recommend using our Healthy Saute method of cooking onions for just 7 minutes. Cut onions into slices of equal 1/4-inch thickness to help them cook more evenly. The thinner you slice the onions the more quickly they will cook. Let them sit for at least 5 minutes before cooking to enhance their health-promoting properties. For more details see the Healthiest Way of Cooking Onions in the How to Enjoy section on our website.

Health Benefits

Onions provide numerous health benefits including:

Heart health support
Promotes bone and connective tissue health
Anti-inflammatory benefits
Potentially blood sugar regulation effects
Anti-cancer properties

For more details on onions' health benefits, see this section of our onions write-up.

Nutritional Profile

The outstanding polyphenol content of onions (including their rich concentration of flavonoid polyphenols) is probably the most overlooked nutrient content of these allium vegetable. Among the flavonoids, onions also provide a particularly large amount of quercetin. A wide variety of allyl sulfides are found in onion, including the four major diallyl sulfides: DMS (diallyl monosulfide), DDS (diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Also present are a wide variety of sulfoxides, including (+) S-methyl-L-cysteine sulfoxide (MCSO), (+)-S-(1-propenyl)-L-cysteine sulfoxide (PRENCSO), S-methyl-l-cysteine sulfoxide, S-propyl-l-cysteine sulfoxide, and S-propenyl-l-cysteine sulfoxide.

Onions are a very good source of immune-supportive vitamin C, blood-sugar-balancing chromium, and heart-healthy dietary fiber. They are also a good source of enzyme-activating manganese and molybdenum; heart-healthy vitamin B6, folate, and potassium; energy-producing phosphorus; and bone-supportive copper. Onions are low in calories, with one cup having only 60 calories.



whfoods.org/genpage.php?tname=btnews
&d
bid=153&utm_source=daily_click&utm_mR>edium=email&utm_campaign=daily_email


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"Coenzyme Q10 is primarily found in fish and meat. Our bodies are able to produce some of the CoQ10 that we need. The rest is synthesized from the foods we eat. The highest dietary sources of Coenzyme Q10 come from - in descending order according to content - fresh sardines and mackerel, the heart, liver and meat of beef, lamb and pork along with eggs. There are plenty of vegetable sources of Coenzyme Q10, the richest being spinach, broccoli, peanuts, wheat germ and whole grains - in that order, although the amount is significantly smaller than that found in meats. Also, it is important to note that these foods must be raw, fresh and unprocessed - no milling, canning, preserving, freezing, etc."

http://www.healingdaily.com/detoxificati
on-diet/coenzyme-q10.htm

Highest food sources of CoQ10: http://www.cholesterol-and-health.com/Coen
zyme-Q10.html

Pork heart
Reindeer
Beef heart
Soybean oil
Rapeseed oil
Sardine
Mackerel
Pork
Beef liver
Beef
Sesame oil
Soybeans, roasted and ground
Peanuts, roasted
Cattlefish
Sesame seeds, roasted
Pork liver
Chicken

heal-thyself.ning.com/profiles/blogs
/c
oenzyme-q10-food-sources


Edited by: WOLFSPIRITMOM at: 3/26/2012 (10:45)
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3/18/12 12:32 P

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8 Nuts You Should Go Nuts Over

The benefits of nuts are well known—promote weight loss, lower disease risk, improve heart health and more. Try these nut varieties today!

Walnuts. These nuts feature the most antioxidants and lots of omega-3s, which can fight inflammation. They can also reduce PMS symptoms.
Almonds. Fiber and vitamin E help make this nut healthy. They can help with weight loss, blood sugar and raising the levels of good bacteria in your stomach.
Cashews. The iron, zinc and magnesium found in this nut can help prevent anemia, improve immune and vision health, and improve memory.
Pecans. For those looking for heart-healthy foods, pecans pack antioxidants that can help prevent plaque in your arteries.
Brazil Nuts. One serving of these nuts can deliver more than 100% of your DI of selenium, which may help boost immune health.
Macadamia Nuts. For the greatest amount of MUFAs (heart-healthy monounsaturated fats), try macadamia nuts.
Pistachios. At less than 4 calories per nut, pistachios are a great snack for those trying to keep a healthy weight. They also have potassium and vitamin B6.
Hazelnuts. For vitamin E and monounsaturated fats, hazelnuts are a good choice. They can improve heart health and maintain healthy skin.

healthblog.swansonvitamins.com/blog/
he
alth-tips-2/8-healthy-nuts


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Source healthblog.swansonvitamins.com/blog/
he
alth-tips-2/12-heart-healthy-foods-pR>art-1


Add these heart-healthy foods to your diet to improve your cardiovascular health.

Salmon: Eating fatty fish like salmon twice a week provides your body with omega-3 fats, which can lower your cholesterol and blood pressure, and reduce plaque build-up and arrhythmias.
Olive Oil: Replacing butter with olive oil, and using it in moderation, can help lower your cholesterol levels.
Nuts: Instead of red meat in your recipes, try nuts. They are a lean source of protein and the unsaturated fat can help reduce cholesterol.
Berries: Not only do berries have a high polyphenol content, which can lower blood pressure and increase your “good” HDL cholesterol, they also contain anthocyanins that can protect against high blood pressure.
Oatmeal: This simple breakfast staple contains soluble fiber, which reduces your body’s absorption of “bad” LDL cholesterol.


I agree with most of this but won't give up my meat! Nuts are for me as well.


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3/15/12 8:34 A

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5 Reasons to Keep Drinking Your Morning Cup of Coffee

Organic coffee can deliver powerful antioxidants to your body, so before you quit your daily coffee drinking habit altogether, check out these five reasons to keep sipping.

Coffee can improve your body’s insulin tolerance and speed metabolism, which can reduce your risk of developing type 2 diabetes.
Antioxidants and anti-inflammatory compounds, such as methylpyridinium, can decrease the amount of cell damage in your body.
The antioxidants and caffeine in coffee may decrease your risk of dementia.
Although researchers aren’t sure exactly what it is in coffee that is at work, studies show that coffee can protect men against Parkinson’s disease.
The caffeine in coffee may help reduce depression, probably due to the short-term energy and mood bursts.

From Swanson Daily Tip email

I grind my own coffee beans and get only organic, fair trade. Enjoy your morning coffee!


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3/13/12 1:40 P

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My favorite part is the heart of the cabbage...slice it really thin and you have the best raw food on earth (I think anyway). I also like to grate it and put it in my salads. Yum!

On my way to the store shortly...will just have to pick up a head.

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You are welcome! In our house, it doesn't get to the pot most of the time - the kids eat it raw! So do I actually.

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3/12/12 1:09 P

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Thanks for the info...I so appreciate knowing the science behind cooking. I know it is not as healthy as steamed, but I still prefer a quick stir fry for my cabbage. I will make sure to keep the cooking time shorter. Thanks again.

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3/12/12 11:24 A

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How to Retain the Nutritional Value of Cabbage

Never overcook cabbage. In studies on the steaming of cruciferous vegetables, more than 7 minutes of steaming has been shown to damaged the glucosinolates in some crucifers. So keep a close watch on your cooking time! We recommend a maximum steaming time of 5 minutes for cabbage.

If you decide to enjoy cabbage in raw form, chew thoroughly. While you are chewing, you are likely to be releasing myrosinase enzymes within the cells of the cabbage and allowing conversion of some glucosinolates into isothiocyanates. Some of those isothiocyanates will be available in your upper digestive tract to provide you with their potential health benefits.

Another healthy approach is to cut or chop your cabbage, let it sit for 5-10 minutes prior to steaming, and even add a little fresh organic lemon juice as it sits. This approach is likely to activate some myrosinase enzymes and convert glucosinolates into isothiocyanates even before the cabbage is steamed. Because vitamin C is known to help activate myrosinase enzymes, the addition of lemon juice should increase the chances of that activation taking place. Like the chewing of raw cruciferous vegetables, this process of cutting, adding lemon juice and waiting before steaming would be expected to make more isothiocyanates available for absorption early on in the digestive process.

Source: whfoods.org/genpage.php?
tname=foodtip&dbid=206&utm
_source=bulletin_click&utm
_medium=email&utm_campaign
=bulletin_email


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3/5/12 11:49 A

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Thank you, my friend, for the links I will spend some time today checking them out.

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3/5/12 10:07 A

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Hi Julia, it usually would be the flower part. Here's a couple of links for more info!

www.complete-herbal.com/recipes/camo
mi
letea.htm


www.complete-herbal.com/details/Camo
mi
le.htm#culinary


Hope this is of help for you!

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3/4/12 12:08 P

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Last year I finally planted some chamomile in my herb garden. To make a tea, which part of the plant do I use. Are there other culinary uses to chamomile besides tea? Any info would be appreciated. Julia

Thanks for the info on the teas, by the way.

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Try These Three Teas for Stomach Problems

Suffering from common stomach ailments? These three teas are easy ways to ease some of your discomfort.

Peppermint is a fresh tasting tea that older children won’t mind drinking. Peppermint improves the flow of bile so that food may pass through your digestive system quickly, and it calms your stomach muscles. It may help with digestion, nausea, irritable bowel syndrome, diarrhea and gas. Avoid peppermint if you have gastroesophageal reflux disease, however.
Ginger contains chemicals that stimulate the production of saliva, bile and other gastric secretions to aid your digestion. Ginger may calm an upset stomach, nausea, and motion sickness.
Chamomile helps relax muscle contractions in your intestinal tract, and is used to help ease stomach cramps, diarrhea, indigestion, and gas.

Source: tasteforlife.com

From Swanson Health Tips email


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Thanks for that info. I like pomegranates but just never think to buy them. I know my immune system needs a boost so will definitely put these on my shopping list.

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Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered 'super-foods.' Pomegranate is an ancient food that has symbolic meaning in many traditions and is mentioned throughout the Old Testament of the bible and the Homeric Hymns of Ancient Greece. Science has shown that this ancient symbolic food is also extraordinarily beneficial for human health.

Pomegranates are one of the fruits that the scouts brought back to Moses to show the promised land of Israel was rich and fertile. The bible consistently uses pomegranates with their many seeds to symbolize the blessing of fruitfulness. They are one of the seven species of foods enumerated in the Hebrew Bible as being unique and special products of the Land of Israel. Due to its frequent mention throughout the Old Testament of the Bible many scholars believe it may have been the forbidden fruit in the Garden of Eden.

Pomegranates are loaded with nutrition and are particularly abundant in vitamin C, potassium, & pantothenic acid (B5). Pomegranate is rich in anti-oxidant phytonutrient polyphenols such as tannins & flavinoids. The most abundant polyphenols in pomegranates are ellagitannins, punicalagins, catechins, gallocatechins, and anthocyanins. These nutrients have incredible free-radical scavenging effects that are just now being studied by scientists.

The antioxidant capacity (ORAC) of pomegranate is 2,860 units per 100 grams making it one of nature's richest sources of free-radical scavenging anti-oxidants. This potent defense against oxidative stress makes pomegranate a powerful tool for preventing degenerative and inflammatory based diseases like cancer, heart disease, & arthritis.

In 2008, the Journal of Agriculture and Food Chemistry ranked Pomegranate Juice as healthiest of all fruit juices. For comparison, study authors used four tests of antioxidant potency, a test of antioxidant functionality and an evaluation of the total polyphenol content. The rankings:
1. Pomegranate juice
2. Red wine
3. Concord grape juice
4. Blueberry juice
5. Black cherry juice
6. Açaí juice
7. Cranberry juice
8. Orange juice
9. Tea
10. Apple juice

Studies have shown that the polyphenol anti-oxidants within pomegranates are powerfully effective at preventing the oxidation of lipids and endothelial tissue which are the steps that produce atherosclerosis and heart disease. These unique anti-oxidants have also been shown to have a significant effect on stabilizing blood pressure by inhibit serum angiotenin converting enzyme. The specific metabolites of elligatannin polyphenols have been shown to localize in the prostate gland, colon, and intestinal tissues of mice where they take on powerful anti-carcinogenic properties.

The polyphenol composition of pomegranate have been shown to significantly boost the Th 1 portion of the immune system. Th 1 immunity is our bodies immediate response to antagonistic organisms in our body and is classified by T helper cells, T suppressor cells, and Natural Killer cells. This makes pomegranate a powerful anti-infection and cancer cell destroying tool. However, people with dominant Th1 function may have problems with pomegranate. Be sure to keep a food journal to monitor how you feel when consuming this fruit and its juice.

Due to the high sugar content of fruit juices it always advisable to either eat the entire fruit or drink just small quantities of the juice. The fruit itself contains a high content of fiber that slows down the release of the fruit sugars into the bloodstream. The rich array of anti-oxidants is also in its most pure form within the covering of a freshly ripened pomegranate. The juice does have many beneficial factors and due to pomegranates incredible anti-oxidant potency a 1-2 oz shot can be of significant benefit for those who react well to it.

Source: Dr Jockers email

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3 Foods That Help You Live Longer & Healthier

Chocolate—You already know it’s going to be a great list when it starts off with chocolate. Cocoa is a heart-healthy food that has been linked to reduced blood pressure and improved blood vessel health. Take note that this does not mean you can eat every chocolate candy bar around. Because many chocolate bars contain large amounts of sugar, experts recommend 2–4 squares per day of dark chocolate that has at least 70% of the flavonoid-containing compound cacao.

Coffee—In a Harvard University study, coffee was shown to reduce the rates of prostate problems. Men who drank one to three cups of coffee daily still had lower rates of prostate issues compared to men who didn’t drink any at all. The study showed no difference between decaf and caffeinated coffee.

Walnuts—If nuts are superfoods, walnuts could be a super nut. Walnuts contain twice the amount of antioxidants per ounce compared to peanuts and almonds. Also a source of essential fatty acids, walnuts were found to be better in terms of the quality and quantity of antioxidants. Walnuts can help maintain healthy cholesterol levels and manage weight by delivering heart-healthy fats and proteins

From Swanson Health Tips email

Be in the moment, make good choices, have a great day!

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Thanks for joining! Glad you have found some support!

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2/25/12 11:30 A

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Thank you for all of this information. I just joined this team and have learned so much just today. My new plan is to incorporate one new fruit or veggie a week into my regular meals.

It is so easy to get into a rut with eating...this info will really help. Julia

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Friday, February 24, 2012

4 Tasty Winter Fruits

Try these delicious winter fruits for a sweet treat before your favorite berries are back in season:

Plantains are similar to bananas and are a good source of vitamin B6. How to eat: mix slices of plantain with melted coconut oil, cinnamon and honey. Bake at 400 degrees for 15 minutes or until browned.

Papaya features vitamins C and A for immune support. How to eat: cut in half and scoop out the seeds. Slice papaya and sprinkle with chili powder, lime zest and a dash of salt.

Kiwi is packed with vitamin C, fiber and vitamin K. How to eat: add peeled kiwi fruit to your favorite smoothie. Try blending it with Greek yogurt, honey and avocado.

Kumquats also contain vitamin C, and you can eat the skin! How to eat: chop kumquats and mix with chopped red bell peppers, green onions and cilantro. Add your favorite peppers, such as poblano or jalapeno. Toss with pepper, salt and lime juice for a delicious salsa.

From Swanson Health Tips email

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I am fasting now, but once I get off, I am trying them all. Thanks.

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Not Your Everyday Veggies: Jicama

Ready for another vegetable you may not see every day? If you like radish, try jicama! Pronounced "hick-a-ma," it’s also known as the Mexican potato, but it doesn’t taste like a potato. This crispy vegetable tastes more like a water chestnut, pear and cucumber combined. One cup of jicama contains 46 calories and 6 grams of fiber! It’s also loaded with vitamin C.

Peel off the skin and eat it raw! Jicama can be shredded and added to slaw recipes or chopped and added to salsa.

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-foods-for-cancer-prevention.aspx


Check it out. For sure there are more but this is a start. Food truly is our medicine.

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Get the Sunshine Vitamin from These Foods

Did you know all varieties of mushrooms contain some vitamin D? The types with the most vitamin D include portobello, white button and cremini. One cup contains 380 IU of vitamin D. Two egg yolks contain 80 IU of vitamin D, making this one good reason to actually eat the yolk. Egg yolks also contain lutein, choline and vitamins A and E. Fatty fish, such as mackerel, sardines and salmon, contain 400-800 IU of vitamin D in one 4-ounce piece of fish. These foods are easy to find and fun to prepare, so incorporate them into your routine to get a natural form of the sunshine vitamin. To exceed the RDI of 600 IU, check out the supplement form of the vitamin.

From Swanson Daily Health Tips

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If you like the taste of cauliflower, then give rutabaga a try. It’s the purplish white root vegetable with 4 grams of fiber in a one-cup serving. More fiber in your diet translates to better digestive and heart health.

Rutabaga has a slightly peppery taste and is delicious when roasted with olive oil. Or try it mashed: peel and cube two pounds of rutabaga, then boil or steam for 10 minutes or until tender. Mash and add 1/3 cup of low-fat milk, 2 tablespoons of sage, 1 tablespoon of grainy mustard, and salt and pepper to taste.

From Swanson Daily Health Tips

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Saturday, February 18, 2012

Not Your Everyday Veggies: Parsnips

If you like carrots, try parsnips! Shaped like carrots, they are thicker and are usually white in color. Rich in fiber, parsnips also contain potassium, which supports fluid balance, muscle and nerve health.

Because of their woody texture, parsnips taste best cooked. Try them roasted: peel and slice one pound of parsnips into matchsticks. Blend 1 tablespoon organic olive oil, 1 tablespoon fresh or dried rosemary and season to taste. Toss mixture with parsnips. Bake in a 400 degree oven for 30 minutes or until tender.


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Not Your Everyday Veggies: Fennel

Looking for ways to bust out of a vegetable rut? If you like onion, try fennel! However, if you don’t like the taste of licorice, you might be wary of fennel. Its mild licorice flavor does tend to mellow a bit after it’s cooked, though. All parts of this root vegetable are edible—the stalks, wispy tips and white bulb. Fennel has more vitamin C and fiber than onion. Add it to stews, salads or stir-fries.

From Swanson Health Tips email

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Not Your Everyday Veggies: Celery Root

Trying to incorporate more vegetables into your diet, but stuck in a rut of peas and carrots? Here’s another tip on how to expand your vegetable repertoire.

If you like celery, try celery root, also known as celeriac. This unusual vegetable has bumpy skin "but tender flesh that tastes like a blend of celery or parsley." Celery root contains 80% of the daily recommended intake of vitamin K in a one-cup serving. Vitamin K supports bone and circulatory health.

Although tough to peel, remove about half an inch of the tough skin. Add sliced celery root to soups or stir-fries.

From Swanson Health Tips Email

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www.naturalhealthresearch.org/nhri/?
p=
11155&utm_source=Weekly%2BEnewsletteR>r&utm_medium=email&utm_campaign=Head
li
neArticle


Eating raw fruits and veggies are a good idea! Check it out. emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Edited by: WOLFSPIRITMOM at: 2/8/2012 (15:05)
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Thursday, January 26, 2012

Benefits of Basil

Basil is a popular cooking herb, especially in Italian and Asian dishes. A member of the mint family, basil has a distinct anise-like flavor. But besides just adding taste to your cooking dishes, basil has several health benefits as well.

This little herb may help lower cholesterol and enhance the immune system. Several compounds in sweet basil could also promote liver health. An Egyptian study showed that six compounds extracted from basil helped protect the liver against oxidative stress. In an Indian study, leaf extracts from holy basil helped lower blood sugar—by as much as 17% in fasting glucose and 7% in glucose readings immediately following a meal.


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Favorite Fatty Food: Walnuts

In the world of nuts, walnut is king when it comes to omega-3s. Walnuts have the highest levels of EFAs compared to any other nut. They are one of the few plant sources of healthy omega-3 fats, which support so many areas of health—including the heart, joints and brain. One small handful of walnuts delivers 2.6 grams of omega-3 fats, which is more than the minimal amount recommended by the Institute of Medicine. Another bonus of eating walnuts is that they help keep hunger at bay.


Walnut Nutrient Profile

Per Serving (1/4 cup)
Calories: 196
Total Fat: 20 g
Saturated Fat: 2 g
Polyunsaturated Fat: 14 g
Monounsaturated Fat: 3 g
Fiber: 2 g

From Swanson Health Tips email

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Does he grow them himself! If so, you are so lucky!

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I buy my nuts from a farmer's market because they don't have to be pasteurized.

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Thanks for that MZZCHIEF. I know about the pasturization too, couldn't believe that they would do it with them.

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A word on almonds and any other nut for that matter...

It improves the nut-rition by soaking them for a few hours, throwing off the water and soaking some more...

This removes phytic acid which blocks absorption of the minerals contained in the nut, gets some favorable enzymatic changes going and doesn't compromise flavor... if anything is softens it slightly so its easier on the teeth while maintaining the crunch.

Additionally all almonds... including raw... have been pasteurized either with heat or with the carcinogenic gas Propylene Oxide. Soaking helps remove any residue.

I've been soaking mine overnite (or longer) for the past coupla weeks... recently I found a little white "tongues" coming out of the pointy end of the nut... a root sprout!

: )
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Favorite Fatty Food: Almonds

You may love the versatile almond for its delicate flavor or because it complements almost any dish, but we love it for its ability to support cardiovascular health. Almonds are a natural source of monounsaturated fats (the same fats that have made olive oil famously healthy). A University of California–Davis study found that those who consumed almonds and almond oil had lower total cholesterol, lower LDL cholesterol, lower triglycerides and higher HDL levels than those that didn’t. Almonds also deliver vitamin E, an antioxidant that is known to support heart health.


Almonds Nutrient Profile

Per Serving (1/3 cup)
Calories: 271
Total Fat: 23 g
Saturated Fat: 2 g
Polyunsaturated Fat: 6 g
Monounsaturated Fat: 15 g
Fiber: 6 g

From Swanson Daily Health Tip Email.

Love my almonds!

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You are so welcome!

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I've got to put Holy Basil on my list of things to grow this spring!
I love basil... there's so many different kinds... just the most fabulous taste!

Thx, Wolfie!
: )
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Benefits of Basil

Basil is a popular cooking herb, especially in Italian and Asian dishes. A member of the mint family, basil has a distinct anise-like flavor. But besides just adding taste to your cooking dishes, basil has several health benefits as well.

This little herb may help lower cholesterol and enhance the immune system. Several compounds in sweet basil could also promote liver health. An Egyptian study showed that six compounds extracted from basil helped protect the liver against oxidative stress. In an Indian study, leaf extracts from holy basil helped lower blood sugar—by as much as 17% in fasting glucose and 7% in glucose readings immediately following a meal.

Source: Swanson Health Tips email.

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At least you are able to do some exercise. And keep it up! Have a great day.

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I inherited very weak knees. I thought that when I lost over 100 lbs that my knees would be better. But due to heredity and the damage already done due to all that extra weight, I still have to coddle my knees and it limits the type of fitness I can enjoy.

I regularly have a few of these, but will research and incorporate more.

THANKS

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Foods That Nourish Your Joints

More and more research shows promise that certain foods may help keep your joints flexible and keep you moving. While additional study is needed, the foods examined are healthy—adding them to your diet may boost overall health. Here are five foods to add to your cart that may nourish joints:

Strawberries. These berries are natural sources of vitamin C, which may soothe joints and keep them flexible while promoting healthy cartilage.
Olive Oil. Already known for its heart-healthy fats, studies show that the polyphenols in olive oil reduce inflammation in the body.
Salmon. This fish delivers vitamin D and omega-3 fatty acids, two nutrients that soothe joints and keep them flexible.
Green Tea. This brew is a source of a special class of antioxidants, called catechins, which nourish cartilage.
Leafy Greens. Adding plant-based foods to your diet delivers vitamin K, a nutrient that seems to keep bones and joints healthy.

From Swanson Healthy Tips email

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Thanks!

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I saw some of her information posted before and signed up for her emails (as well as Daily Om) and skim each newsletter to find one food I want to incorporate in my diet or want to learn about more. She also has some great recipes and a great source of information for using food as a primary cure.

Good stuff (as usual). emoticon

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You're welcome, love to share!

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1/23/12 11:48 A

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Thx, Wolfie... great reminders!

: )
Mzzchief

New decade. Big world.
Hello, 60!

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1/23/12 11:24 A

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www.joybauer.com/photo-gallery/commo
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