Foods that Heal Inflammation

Systemic inflammation is at the root of practically all known chronic health conditions, including everything from rheumatoid arthritis and high cholesterol to dementia and cancer. These conditions are not necessarily inevitable, and neither is chronic inflammation, but you have to know what lifestyle and dietary steps to take in order to avoid them.

What are some of the primary causes of chronic inflammation? Excessive stress, poor diet that lacks vitamins and minerals, environmental toxicity, not drinking enough clean water, lack of sleep, and lack of exercise all contribute to low levels of chronic inflammation that often go undetected for many years until disease finally emerges.

The Standard American Diet (SAD), which is high in simple carbohydrates and refined sugars, is another major contributor to disease-causing inflammation, as is lack of natural sunlight exposure and routine inactivity. Failing to consume enough cleansing foods as part of a normal diet is another contributing factor to chronic inflammation, as cells and blood must be continually purified with the help of nutrient-dense foods and herbs in order to prevent a chronic inflammatory response.

People develop a chronic inflammatory disease because the immune system has an inappropriate response to something it has been exposed to. In some cases, this means that the patient develops an autoimmune disease, in which the immune system starts to attack the body because it has become confused. In other instances, the patient experiences chronic inflammation in response to certain foods or environmental factors such as smoke. The inflammation can wax and wane, but it remains persistent and it often resists treatment.

People with chronic inflammatory diseases tend to undergo a great deal of suffering. Because the inflammation often cannot be fully controlled, the patient is constantly on medications, and he or she can experience pain, fatigue, digestive problems, and other symptoms caused by the inflammation and side effects from the drugs. Some people also find that their symptoms and struggles are dismissed by people such as employers and coworkers, who may not fully understand the processes and debilitation which can be involved in a chronic inflammatory disease.

There are foods that can send our bodies into repair mode and reverse the effects of inflammation.

Cabbage

This parcel of vegetable is nutrient-packed and low in calorie. It is impressive with its high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus. In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid.

This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

Cancer: Daily and frequent consumption of cabbage juice has shown to be effective in preventing and treating cancers of the breast, colon, liver, lung and ovarian. A compound in cabbage, sulforaphane, also helps protect cells from invasion of carcinogens.

Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat the uncooked cabbage, either on its own, or juiced.

Digestive system: The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, repairing ulcers, healing and regenerating. The juice is to be taken in small amounts of about 100 ml, three times a day on an empty stomach.

Immune systems: A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in our immune systems.

When buying cabbage, choose the smaller variety, they taste better.

Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts are delicate and easier to digest, and they also contain higher levels of nutrients.

Avoid buying precut cabbage that are either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient contents. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C.

String beans

The major health benefit of common beans is their ability to lower cholesterol due to their rich source of fiber. Studies have shown that the high fiber contained in beans prevents blood sugar levels form rising too rapidly after a meal. This makes beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.

Common beans promote heart health due to their fiber, antioxidants, folic acid, vitamin B6, and magnesium. Folic acid and vitamin B6 help to lower levels of homocysteine, which is an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, and peripheral vascular disease. These elevated blood levels are found in 20 to 40 percent of patients with heart disease. Research has indicated that beans are also protective against cancer.

Antioxidant Support from Green Beans

Best studied from a research standpoint is the antioxidant content of green beans. In addition to conventional antioxidant nutrients like vitamin C and beta-carotene, green beans contain important amounts of the antioxidant mineral manganese. But the area of phytonutrients is where green beans really shine through in their antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties. In addition, the overall antioxidant capacity of green beans has been measured in several research studies, and in one study, green beans have been shown to have greater overall antioxidant capacity than similar foods in the pea and bean families, for example, snow peas or winged beans.

Other Health Benefits

The strong carotenoid and flavonoid content of green beans also appears to give this vegetable some potentially unique anti-inflammatory benefits. For example, some very preliminary research in laboratory animals shows decreased activity of certain inflammation-related enzymes - lipoxygenases (LOX) and cyclooxygenases (COX) - following intake of bean extracts. Because type 2 diabetes is a health problem that is known to contain a basic component of chronic, unwanted inflammation, we are also not surprised to see some very preliminary research in the area of green bean intake, anti-inflammatory benefits, and prevention of type 2 diabetes. (The very good fiber content of green beans most likely adds to the potential of green beans to help prevent this common health problem.) We expect to see more research in both of these health benefit areas (anti-inflammatory benefits and prevention of type 2 diabetes).

Kale

Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale and collard greens exhibit the same anticancer properties as other members of the cabbage family.

Health Benefits of Kale

Kale's nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called "oxidative stress." Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Oxidative stress and chronic inflammation � and the combination of these metabolic problems � are risk factors for development of cancer. You can count on kale to provide valuable cardiovascular support in terms of its cholesterol-lowering ability.

Papaya

The nutritional highlight of papaya is a proteolytic enzyme called papain which is an excellent aid to digestion. This enzyme is so powerful that it is said to digest an amazing 200 times its own weight in protein. It assists our body's own enzymes in assimilating the maximum nutritional value from the food we eat.

Health Benefits

Anti-Inflammatory: The anti-inflammatory virtue from the papain in papaya greatly reduce inflammation in diseases such as rheumatoid arthritis, osteoarthritis, gout and asthma.

Colon Cancer, Prevention Of: The rich fiber in papaya bind to cancer-causing toxins in the colon and is eliminated from the body during bowel movements.

Digestive Aid: Papaya is commonly known for its fine and natural laxative virtue which aids digestion. Taken regularly, it can help habitual constipation, bleeding piles and chronic diarrhea.

Strawberry

Strawberries are packed with a variety of anti-oxidant substances, including the flavonoid anthocyanidins (which gives the fruit its characteristic red color), vitamins C, E and beta-carotene.

They are also rich in dietary fiber, flavonoids, potassium, folic acid, vitamins of the B complex (B2, B5, B6), biotin, manganese, iodine and zinc; and very low in protein, sugar and calories, and virtually devoid of fat and cholesterol.

Health Benefits of Strawberries

Anti-anemic: Strawberries can help prevent and fight certain types of anemia, due to their high content in folic acid, which is essential for the synthesis of hemoglobin, the protein in red cells responsible for carrying oxygen throughout the body.

Anti-cancer: Strawberry is included in the list of top "superfoods" that help lower cancer death rates. This is because of the very high content of various anti-oxidants with flavonoids that work synergistically and more powerfully against oxidation and preventing damages caused by free radicals in our body.

Anti-coagulant: Strawberries contain moderate amount of acetylsalicylic acid, the same active ingredient found in aspirin. Although the amount of acetylsalicylic acid found in strawberries is not enough to relieve influenza symptoms, it can be actually helpful to thin blood and prevent blood clots formation, thereby reducing the work of the heart and improving its function.

Anti-inflammatory: Anthocyanidin is a unique flavonoid that makes strawberries a very powerful protector against inflammatory conditions such as asthma, gout, artherosclerosis, arthritis and rheumatoid arthritis. At the same time it protects against intestinal bleeding.

Contact Higher Healing for your Natural Health Consultation today. Let us work together to build energy, strength and vitality. Say goodbye to sickness and disease and Hello to Natural Health!

May the ETERNAL One Shine His Face Toward You Always!

The Importance of Enzymes

                                    

 

Ask your natural health questions on Facebook, here on our blog or by email and we will answer them by post, as well as, on the "Habits of Health" radio broadcast. FREE Food Enzymes pack for  questions submitted and answered on the broadcast!

 

?

Question: Why is it important to have enzymes or enzyme supplementation? by Marilyn S.

 

Answer: 

Enzymes keep the body functioning on many levels. Scientists have found over 3,000 types of enzymes that contribute to the body�s overall health in their own unique way. They keep us alive by powering cells, breaking down chemical bonds, slowing down the aging process and more. When it comes to digestion, enzymes are essential.

The Benefits of Digestive Enzymes

With the necessary digestive enzymes, the body is able to properly digest all of the nutrients it needs. Improper or inadequate digestion puts stress on the digestive system, making it harder to distribute essential vitamins and minerals throughout the body. As this happens, other body systems begin to suffer, such as the immune system. When it receives the food enzymes it needs, the body is more likely to reach and maintain a state of optimal health.

Sources of Digestive Enzymes

We are born with some enzymes. The body does replenish some enzymes, but it can only do so much with regard to necessary digestive enzymes. Natural, whole foods contain enzymes that will assist in the digestion of that particular food. However, when foods are cooked, processed, frozen or canned, these enzymes are destroyed. For most people, these processes apply to nearly every food in their diet. Essentially, the body depends on the enzymes consumed within foods for proper digestion. If these enzymes aren�t present, the digestive tract becomes stressed, causing discomfort and ultimately jeopardizing health. To avoid this, the body needs another source of food enzymes. The safest, most convenient source of food enzymes, outside of raw foods, is from digestive enzyme supplements.

 

Try our Food Enzymes supplement.

This Product is on Special this week! Click HERE

Avocado Salmon & Kale Salad

This outstanding salad is loaded with flavor and packed with nutrient-rich ingredients. Baking the salmon for the recipe is easy, but you can also use leftover grilled or poached salmon. Find baby kale in the packaged salad greens section.

Ingredients

3/4 lb salmon fillet

1 avocado, pitted, peeled and chopped, divided

2 tbsp lemon juice

6 cups baby kale

2 tbsp chopped pickled jalape�o peppers, or to taste

The unique protein and amino acid composition of salmon is often overlooked in its nutritional profile. Salmon contains short protein molecules called peptides that have been shown to be bioactive and may have important anti-inflammatory properties. Salmon also provides important amounts of the antioxidant amino acid taurine. Salmon is an excellent source of anti-inflammatory omega-3 fatty acids and immune-supportive selenium. It is also a very good source of muscle-building protein and heart-healthy niacin and vitamin B12. Additionally, it is a good source of energy-producing phosphorus, vitamin B6, and magnesium.

Method

Preheat the oven to 400�F. Line a small baking pan with parchment paper. Arrange salmon on the pan, skin-side down, and bake until just cooked through, 10 to 12 minutes. Cool slightly, remove and discard skin, flake flesh and set aside.

While salmon is baking, mash half of the avocado with lemon juice and 1 tablespoon water in a large bowl until you have a chunky dressing. Add kale and toss very well, making sure all leaves are coated.

Divide kale among serving plates. Top with flaked salmon and remaining avocado. Sprinkle with jalape�os and serve.

Note: If using leftover cooked salmon, you'll need about 2 cups flaked cooked fish

Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale and collard greens exhibit the same anticancer properties as other members of the cabbage family.

Leave us a Comment if you try this recipe and let us know how you like it>>>

from WholeFoods market recipe

Healing with Foods - Tomatoes!

Description:

Everybody is familiar with a tomato. But perhaps not everybody knows that tomato is a fruit. A tomato doesn't have the sweet quality of a fruit so is most often used as a vegetable.

 

Depending on the variety, tomatoes vary in size, shape, color (red, yellow, orange, green, black, white) and taste. The most common varieties of tomatoes have a thin, red skin covering a red, juicy flesh which is divided into a varied number of cavities filled with moisture and small yellow seeds surrounded by a gelatinous substance. Avoid seedless tomatoes as those are hybrid tomatoes and are not as nutritious as the ETERNAL made them.

 

Nutritional Benefits:

Tomatoes are rich in moisture, vitamins and minerals, and phytonutrients. They are an excellent source of vitamins C, B6 and K, betacarotene, biotin, niacin, potassium, phosphorous, calcium, iron, zinc and selenium, as well as of many organic acids such as citric and malic acids which are responsible for the characteristic tomato flavor.

Tomato seeds and skin are good sources of fiber, while the red flesh contains a powerful anti-oxidant�the carotenoid pigment lycopene, which provides the fruit�s red color.

Health Benefits:

Due to its high content in anti-oxidants, organic acids and other essential nutrients, tomato is a true elixir of health. Some of its health properties have been known from centuries, some have been discovered only recently and it is not unlikely that other new interesting health benefits will be revealed in the future.
 

 

Anemia: The combined action of iron and vitamin C found in tomatoes promotes the synthesis of hemoglobin and the formation of new red cells, thereby helping to prevent or treat different types of anemia.

Anti-cancer: Several research studies have shown that lycopene, a carotenoid pigment found in the skin and flesh of tomatoes, may play a role in the prevention of some types of cancer, including lung, prostate and colon cancer. Lycopene derives its health benefits primarily from its antioxidant activity which is even higher than that of betacarotene. Thus, it is an extremely powerful anti-oxidant activity that lycopene acts as an anti-cancer agent.

Anti-inflammatory properties: It is well known that vitamin C, which is highly dense in tomato juice, helps prevent and fight inflammation. A recent study has shown that tomatoes contain another powerful anti-inflammatory agent, which is particularly concentrated in the tomato skin that fights inflammation.

Anti-oxidant: Several antioxidant substances are contained in tomato juice, including lycopene, betacarotene, vitamin C and selenium, which can be helpful in preventing the damage caused by free radicals to body tissues leading to premature aging and many chronic degenerative diseases.

Body detox: Not only does tomato juice has anti-oxidant and diuretic properties and improves the digestive function, it also stimulates the detoxifying function of the liver and kidneys. The overall result of these effects is a more efficient removal of toxins from the body with consequent improved health and well-being.

Bone and teeth health: Tomato juice is an excellent source of vitamin C, calcium and phosphorous, all nicely packaged for maintaining the structural integrity of bones and teeth.

Digestive function: The organic acids in tomato fruit and juice enhance the digestive function by stimulating salivary and gastric secretions, thereby promoting the digestion of foods rich in starch (such as bread, pasta, rice and potatoes), as well as in protein (such as meat, fish, eggs and milk products).

Heart health: Tomato improves heart health by helping lower blood pressure due to its high content in potassium. It also prevents the oxidation of cholesterol, which is one of the first steps in the formation of atherosclerotic plaques.

Skin health: Lycopene in tomatoes is said to improve the skin's ability to protect against harmful UV rays. Tomato is a skin food suitable for healing from internal or externally. Its rich vitamin A and C makes it helpful for anti-aging skin, skin imperfections and brightens up a dull complexion. Make a paste of tomato and an avocado, apply on face and rinse after 30 minutes.

Stress, tiredness and fatigue: The high content of potassium and phosphorous in this red juice helps relieve the symptoms of stress, tiredness, fatigue, muscle weakness, as well as prevent muscle spasms and cramps.

 

Consumption Tips:

The uses of tomato are endless. A ripe tomato can be eaten as-is, used to prepare salads or cooked in a variety of ways. But the best way to eat a tomato is by consuming the paste or juice as the processing helps to "release" the lycopene from the tomato's cells.

Eating tomatoes with olive oil improve lycopene absorption much better. Avoid canned tomatoes as its acid content may cause corrosion on the cans which gets in contact with the tomatoes, causing lead poisoning.

Likewise, do not cook tomatoes in aluminum cookware as the acid content in tomatoes will interact with the metal, causing aluminum poisoning.

As with most other fruits, store tomatoes in the fridge if you want to slow down its ripening process, or at room temperature to hasten the ripening process.

 

Caution:

Tomato is a highly nutritious fruit, but may trigger allergic reactions, especially in young children. Tomato is one of the fruits that contains moderate amount of oxalate and may not be consumed by persons with a history of calcium oxalate kidney stones.

Just as other members of the nightshade family, unripe tomatoes contain a toxic agent called solanine. Solanine is tomatoes' natural defense and is found in the green portions of tomatoes. It may cause gastrointestinal disorders (nausea, vomiting, diarrhea, stomach cramps), as well as neurological symptoms (headache, dizziness). That�s why tomatoes should always be consumed when fully ripe and devoid of solanine.