Skin and Beauty Pictures Slideshow: Top 10 Foods for Healthy Hair on MedicineNet.com

Skin and Beauty Pictures Slideshow: Top 10 Foods for Healthy Hair on MedicineNet.com: "Top 10 Foods for Healthy Hair
When it comes to foods for healthy hair and beauty, variety is the best way to go. 'An overall balanced diet of lean proteins, fruits, and vegetables, whole grains, legumes, fatty fish like salmon and low-fat dairy will help keep hair healthy,' Giancoli says."

Healthy Food: part 2: Healthy ways to sweeten your food - The Times of India

Healthy ways to sweeten your food - The Times of India: "Figs (also known as anjeer) were used instead of sugar even when the concept of sugar was unknown to man. They contain fifty per cent sugar content and are a rich source of iron too. Pre-soak them for adding a better and richer taste to your food.

Fruits: Fruits such as apples, strawberries, blueberries, mangos and pineapple can be served as desserts. All you need to do is lightly sauté them in a bit of olive oil, add the said fruit and a bit of water. Let the fruit cook in its own juices and relish it as a dessert or as an evening/mid-morning snack.

Jaggery (also known as gur) is prepared by the extract of sugarcane juice, gur is dark, unrefined sugar and is one of the most available ingredients in Indian households. An excellent source of iron, gur is also full of many medicinal properties. However, one needs to be careful when eating gur as it can lead to a sudden hike in the blood sugar levels. Diabetics, watch out for the quantity of gur you eat!"

Healthy Food: part 1: Healthy ways to sweeten your food - The Times of India

Healthy ways to sweeten your food - The Times of India: "Honey is an excellent way to do away with the phlegm and allergies from the body. Not only this, honey is much sweeter than white sugar and acts as a healthy substitute to it. Therefore, if you use only one-third amount of honey as compared to white sugar, your desserts are bound to taste much richer and creamier. Add it homemade sauces and salads and you can add texture and varied consistency to any dish. Drizzle it as a dressing on piping hot vegetables or mix it with a bit of chilli sauce and lemon, it is an ideal natural sweetener.

Raisins or Kishmish can be added to any sweet dish as the sweetening agent present in them gives ample amount of taste.

Dates (also known as khajur) have around 60% sugar content and the more you dry them, the more water evaporates from them, increasing the sugar content in them. However, make sure that when you use dates, you don't use them in dishes which require liquefying sugar in a liquid. This is because date sugar does not dissolve well. They are best when used along with baked dishes. So, ditch the white sugar this festive season and sweeten your desserts and baked dishes with khajur instead."

HEALTHY MOVE: Legislation Will Improve Health, Safety of Hawaii Residents | Hawaii Reporter

Legislation Will Improve Health, Safety of Hawaii Residents | Hawaii Reporter: "Leaf through any magazine or newspaper, turn on the TV or listen to the radio. We get hit with heavy advertising that promotes less healthy food and less exercise. Children are especially vulnerable because they are so dependent on grown-ups for their food and activities. Many schools now offer sugar drinks and unhealthy snacks, although more are now looking into healthier foods and menus. A mere 18% of all students have the opportunity for one hour of aerobic exercise each day. Only 1/3 of students take PE classes. Half of American’s children don’t have access to a park, community center, or even sidewalk in their neighborhood where they can be active in a safe environment. Many people can’t get to supermarkets that sell healthy food or afford healthy food. High calorie food and sugar drinks are more available nowadays. Portion sizes have increased. Children aged 8 to 18 spending an average 7.5 hours a day using entertainment media, so that they aren’t exercising."

Healthy Food: Role Modeling Summit Explores Crucial Link Between Mothers, Daughters, Food and Health -- WASHINGTON, April 27, 2011 /PRNewswire/ --

Role Modeling Summit Explores Crucial Link Between Mothers, Daughters, Food and Health -- WASHINGTON, April 27, 2011 /PRNewswire/ --: "How Mothers Can Pass on Their Own Health Legacy
The panel of leading health and nutrition experts closed the Summit by developing recommendations to mothers:
Eat (and Drink) Healthy Yourself. Kids will do as you do, so consume the foods and beverages that you want your children to have. Encourage lowfat or fat free milk instead of sugary drinks at every meal.
Make Meals Matter: Make family meals a positive time for you and your kids. Avoid criticism and enjoy your time (and your food) with your family.
Get Active: Be active to set a good example for your kids. Avoid unhealthy habits and find your family's favorite ways to be active together.
Focus on the Positive: Avoid making negative comments about food, your body or your child's body. Boost your daughter's self-esteem by complimenting qualities beyond just appearance."

8 Easy Ways to Load Up on Healthy Omega-3 Fats - US News and World Report

8 Easy Ways to Load Up on Healthy Omega-3 Fats - US News and World Report: "Seafood

You should eat fish a couple times a week. The federal government's latest dietary guidelines, released in early 2011, suggest a specific amount—8 ounces a week—to get an average total daily intake of 250 mg. of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two main types of omega-3s. Here's a look at some popular fish and shellfish and their approximate total content of those two fatty acids per 4-ounce portion:

Salmon (Atlantic, Chinook, Coho): 1,200-2,400 mg.
Anchovies: 2,300-2,400 mg.
Bluefin tuna: 1,700 mg; yellowfin tuna: 150-350; canned: 150-300 mg.
Sardines: 1,100-1,600 mg.
Trout: 1,000-1,100 mg.
Crab: 200-550 mg.
Cod: 200 mg.
Scallops: 200 mg.
Lobsters: 200 mg.
Tilapia: 150 mg."

Robyn Griggs Lawrence: Eating Fresh Food Drastically Reduces BPA Risk, Study Finds

Robyn Griggs Lawrence: Eating Fresh Food Drastically Reduces BPA Risk, Study Finds:

pls click for more info

"The Breast Cancer Fund and Silent Spring Institute offer the following suggestions for reducing exposure to BPA and DEHP:

--Cook at home with fresh foods

--Avoid canned foods. (The Breast Cancer Fund found that BPA especially leaches into canned foods that are acidic, salty or fatty canned foods such as coconut milk, soup and vegetables.)

--Choose glass and stainless steel food and beverage containers.

--Never microwave anything in plastic. Use ceramic or glass instead.

--Consider a French press for coffee. Home coffeemakers may have polycarbonate-based water tanks and phthalate-based tubing.

--Eat out less, especially at restaurants that do not use fresh ingredients.

--Choose fresh fruits and vegetables when possible, and frozen if not.

--Soak dried beans for cooking (you can make extra and freeze them).
For additional tips or to download a shopper's guide, visit www.breastcancerfund.org, check out Dr. Linda White's excellent guide to safer plastics and Natural Home & Garden's Five Steps to Avoiding BPA."

Guide to Cooking 20 Vegetables | Eating Well -"Brussels Sprouts"

Guide to Cooking 20 Vegetables | Eating Well:"Brussels Sprouts

Look for: Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk.

Prep: Peel off outer leaves; trim stem.

Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts.

Microwave: Place sprouts in a large glass baking dish. Add 1/4 cup broth (or water), cover tightly and microwave on High until tender, about 6 minutes.

Roast: Preheat oven to 500°F. Cut sprouts in half. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until browned and tender, about 20 minutes.

Steam: Place sprouts in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender, 6 to 8 minutes."

The 3 colors you should be eating more of - Healthy Living on Shine

The 3 colors you should be eating more of - Healthy Living on Shine

pls click above for more info

Here’s how much of each color you should aim to eat every week:

Red and orange vegetables: 5 1/2 to 6 cups each week for most adults
What counts as a “cup”? 1 large red bell pepper, 8 large strawberries, 12 baby carrots or 2 medium carrots, a sweet potato or a medium pink grapefruit.
Why they’re important: Red foods—such as tomatoes and red peppers—contain lycopene, a phytochemical that may help protect against prostate and breast cancers. Alpha and beta carotene make foods like carrots and sweet potatoes so brilliantly orange. The body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radicals.
Must Read: 5 Red Foods You Should Be Eating

Dark green vegetables: 1 1/2 to 2 cups weekly
What counts as a “cup”? A cup of cooked greens, 2 cups raw greens or 10 broccoli florets.
Why they’re important: Dark, leafy greens (spinach, chard and arugula) are good sources of lutein and zeaxanthin, phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. They’re also rich in beta carotene. Dark green cruciferous vegetables, such as kale and broccoli, provide compounds called indoles and isothiocyanates, which may help prevent cancer by amping up the production of enzymes that clear toxins from the body.
Must-Try: Recipes for Better Vision

By Brierley Wright, M.S., R.D.

Brierley's interest in nutrition and food come together in her position as nutrition editor atEatingWell. Brierley holds a master's degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.

Food Combos That Can Improve Your Life (red bell peppers + black beans = improved immunity)

red bell peppers + black beans = improved immunity

Eating more meatless meals lately to do your heart (and the planet) a favor? You’ll absorb more immune-boosting plant iron by adding in some red bell peppers. That’s because the iron in picks like beans exists in a form called non-heme iron that’s harder for your body to absorb than the iron found in red meat (heme iron). But, adding a dose of vitamin C-rich produce like red peppers converts the iron into a type that’s easier for the body to use, explains registered dietitian Heidi McIndoo, author of the book, When to Eat What.

Stay-Well Strategy: In one study published in the American Journal of Clinical Nutrition, women absorbed nearly three times more iron from their meal by adding just 63 milligrams of vitamin C. This amount translates into about a half cup of chopped red bell peppers. To tap into their healing powers, toss these health-enhancing peppers into your next pot of chili.

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Food Combos That Can Improve Your Life (broccoli + tomatoes = cancer control)

broccoli + tomatoes = cancer control

Broccoli and tomatoes are both cancer-fighting all-stars, but research reveals eating them together may offer even more protection. In a recent study, scientists found consuming tomato and broccoli at the same time was more effective at slowing the growth of cancerous prostate tumors than eating either vegetable alone.

Stay-Well Strategy: The amount of produce used in the study translates to about one and a half cups of broccoli and two and a half cups of fresh tomato (or one cup of tomato sauce). To tap into their potent powers, order a pizza generously topped with broccoli or sprinkle some florets over your next plate of spaghetti.

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Food Combos That Can Improve Your Life

green tea + lemon = a healthier heart

Green tea has been linked to a reduced risk of heart attacks, thanks to catechins, the brew’s powerful antioxidants. But studies show only about 20 percent of these healthful compounds are available for our bodies to absorb. The good news: Recently, when scientists added lemon juice to green tea, the availability of health-enhancing catechins skyrocketed to a whopping 80 percent.

Stay-Well Strategy: After brewing yourself a cup of green tea, squeeze in the juice of one whole lemon (you can also use an orange, lime or grapefruit, all runners-up in the study). Don’t want to DIY? Look for bottled green teas that list “ascorbic acid” (also known as vitamin C) among their ingredients. Scientists say the vitamin C in citrus fruits can also improve catechin absorption

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COLORS OF THE FOOD NUTRITION

The majority of people know that eating five servings of fruits and vegetables a day is very important. Also, by eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color fruit and vegetables contains unique health components that are essential to our health.


The majority of people know that eating five servings of fruits and vegetables a day is very important.


By eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color fruit and vegetables contains unique health components that are essential to our health.

Fruits and vegetables are very important to our health because they are whole foods, created by nature, that are rich in a large amount of nutrients. The processed foods that we so commonly eat, can never compare to the health benefits provided by strawberries or broccoli, which have fiber, vitamins, and enzymes built right in.

Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, diverticulitis, control your blood pressure, prevent some types of cancers, and guards against cataract and macular degeneration or vision loss.

The phrase "eating a rainbow" of fruits and vegetables is a simple way of remembering to get as much color variety in your diet as possible, so that you can maximize your intake of a broad range of nutrients. The colors of fruits and vegetables are a small clue as to what vitamins and nutrients are included. By getting a variety of different colored fruits and vegetables, you are guaranteed a diverse amount of essential vitamins and minerals.

According to the food pyramid potatoes are not counted as a vegetable, as they are consist mostly of starch and should be consumed sparingly.




Red Fruits and Vegetables

Contain nutrients such as lycopene, ellagic acid, Quercetin, and Hesperidin, to name a few. These nutrients reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support join tissue in arthritis cases.




Orange and Yellow fruits and vegetables

Contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. These nutrients reduce age-related macula degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.




Green vegetables and Fruit

Green vegetables contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. The nutrients found in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health and vision, fight harmful free-radicals, and boost immune system activity.




Blue and purple fruits and vegetables

Contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. Similar to the previous nutrients, these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells.




White fruits and vegetables

Contain nutrients such as beta-glucans, EGCG, SDG, and lignans that provide powerful immune boosting activity. These nutrients also activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk of hormone-related cancers.



Chart of Colored Vegetables and Fruit
(See bottom of page for printable chart)

Green

Artichokes
Arugula
Asparagus
Avocados
Broccoflower
Broccoli
Broccoli rabe
Brussel sprouts
Celery
Chayote squash
Chinese cabbage
Cucumbers
Endive
Green apples
Green beans
Green cabbage
Green grapes
Green onion
Green pears
Green peppers
Honeydew
Kiwifruit
Leafy greens
Leeks
Lettuce
Limes
Okra
Peas
Sno Peas
Spinach
Sugar snap peas
Watercress
Zucchini
White

Bananas
Brown pears
Cauliflower
Dates
Garlic
Ginger
Jerusalem artickoke
Jicama
Kohlrabi
Mushrooms
Onions
Parsnips
Potatoes
Shallots
Turnips
White Corn
White nectarines
White peaches
Red

Beets
Blood oranges
Cherries
Cranberries
Guava
Papaya
Pink grapefruit
Pink/Red grapefruit
Pomegranates
Radicchio
Radishes
Raspberries
Red apples
Red bell peppers
Red chili peppers
Red grapes
Red onions
Red pears
Red peppers
Red potatoes
Rhubarb
Strawberries
Tomatoes
Watermelon
Yellow/Orange

Apricots
Butternut squash
Cantaloupe
Cape Gooseberries
Carrots
Golden kiwifruit
Grapefruit
Lemon
Mangoes
Nectarines
Oranges
Papayas
Peaches
Persimmons
Pineapples
Pumpkin
Rutabagas
Sweet corn
Sweet potatoes
Tangerines
Yellow apples
Yellow beets
Yellow figs
Yellow pears
Yellow peppers
Yellow potatoes
Yellow summer squash
Yellow tomatoes
Yellow watermelon
Yellow winter squash
Blue/Purple

Black currants
Black salsify
Blackberries
Blueberries
Dried plums
Eggplant
Elderberries
Grapes
Plums
Pomegranates
Prunes
Purple Belgian endive
Purple Potatoes
Purple asparagus
Purple cabbage
Purple carrots
Purple figs
Purple grapes
Purple peppers
Raisins





Freezing Fruits and Vegetables:

To preserve for consumption during the winter or off season see which fruits and vegetables you can freeze.



The nutrients found in the above fruits and vegetables have a significant impact on our health.

Quercetin, which is found in apples, onions and other citrus fruits, not only prevents LDL cholesterol oxidation, but also helps the body cope with allergens and other lung and breathing problems.

Ellagic acid, which is mainly found in raspberries, strawberries, pomegranates, and walnuts, has been proven in many clinical studies to act as an antioxidant and anticarcinogens in the gastrointestinal tract. This nutrient also has been proven to have an anti-proliferative effect on cancer cells, because it decreases their ATP production.

The best-known of the carotenoids, beta-carotene, is converted into vitamin A upon entering the liver. Although being known for its positive effects on eyesight, it has also been proven to decrease cholesterol levels in the liver.

Clinical studies have proven that lycopene, mainly found in tomatoes, may decrease the risk of prostate cancer, as well as protect against heart disease. Lutein, which is found in blueberries and members of the squash family, is important for healthy eyes. However, it does support your heart too, helping to prevent against coronary artery disease.

Along with the above stated nutrients, there are even more nutrients found in fruits and vegetables that provide a great deal of support to our body. Almost everyone has heard of vitamin C, which keeps our immune system strong; speeds wound healing, and promote strong muscles and joints. This nutrient is scattered throughout the spectrum of fruits, but commonly associated with oranges and other citrus fruits. Potassium, which is the nutrient most Americans are deficient in, does great things for our hearts, and lowers blood pressure.

Another good food component many people don't get enough of if fiber, found in fruits, vegetables, and whole grains.

Flavonoids, which include anthocyanins, flavones, isoflavones, proantocyanidins, quercetin and more, are found almost everywhere. They are responsible for the colors in the skins of fruits and vegetables and help to stop the growth of tumor cells and potent antioxidants. They also can reduce inflammation.

Beta-glucan, found in mushrooms, stabilizes and balances the body's immune system by supporting white blood cells. EGCG is found in tea and has been shown to reduce the risk of colon and breast cancer. It boosts the immune system and encourages T-cell formation, which defends our body against sickness and disease.

Bioflavonoids, which are found in citrus fruits, are considered a companion to vitamin C because they extend the value of it in the body. These nutrients have the capabilities to lower cholesterol levels and support joint collagen in arthritis cases.

The number one excuse for not eating the required five servings of fruits and vegetables each day is they are too expensive. However, as compared to the amount of money spent on prepackaged, processed, and fast foods, most fruits and vegetables (with the exception of those that are not in season) are not all that expensive.

Because frozen fruits and vegetables retain the majority of their nutritional value, they can be an excellent alternative when certain foods are out of season.

Someone who is not able to eat five servings of fruits and vegetables each day can also drink fruit and vegetable drinks in their place. Although this shouldn't become a habit, fruit and vegetable drink mixes can be an excellent substitute when you're rushed or traveling.

The need for fruits and vegetables in our diet is growing rapidly with the type 2 diabetes, heart disease, and high cholesterol, hypertension that result from the "Typical American Diet" of fatty meats, processed sugars, and refined grains.

Great fruit drink Mixes and vegetable mixes can be found at your local health food store or internet health food store.

http://www.disabled-world.com/artman/publish/fruits-vegetables.shtml

TOMATOES ARE GOOD FOR YOU!

Benefits Of Tomato


Tomato - fruit or vegetable? This is one of the greatest confusions surrounding the eatable today. Though technically a fruit, tomato is used as a vegetable for cooking purposes. Whatever be their use, tomatoes have been known to comprise of a number of important nutrients and are believed to accord a number of nutritional benefits to their users. Infact, tomatoes are said to diminish the risk of a number of fatal ailments, like cancer and heart attack. Through the following lines, we intend to help you understand the fruit better, by listing its nutritional value and health benefits.

Nutritional Value of Tomato
Tomatohas been known to comprise of the following nutrients:
Vitamin A
Vitamin C
Vitamin K
Fiber
Carbohydrate
Potassium
Iron
Lycopene (an Antioxidant)
Some amounts of Phosphorus, Sulfur and Potassium
Tomatoes have also been associated with low content of calories, fats and sodium.

Health & Nutrition Benefits of Eating Tomatoes
The presence of antioxidants in tomatoes is said to be helpful in cleansing the body, of toxic compounds.
Lycopene, present in tomatoes, has been known to neutralize free radicals and cut the risk of prostate cancer.
Those who eat raw tomatoes have been found to have much less risk of developing rectal, colon or stomach cancer.
It is believed that tomatoes block the effects of nitrosamines and thus, reduce the risk of lung cancer.
Researches have suggested that eating tomatoes might help reduce the risk of heart attack.
The vitamin K present in tomatoes helps in keeping the bones strong and healthy.
Tomatoes have been found to have positive effects in case of the following ailments:
Constipation
Diabetes
Diarrhea
Eye Disorders
Indigestion
Intestinal Disorders
Jaundice
Liver Disorders
Morning Sickness
Night Blindness
Obesity
Urinary Tract Infection

http://lifestyle.iloveindia.com/lounge/benefits-of-tomato-1491.html

PRACTICAL SOLUTION TO MALNUTRITION

MALUNGGAY THERAPEUTICS

The Malunggay (Sajina, Moringa) tree.

Therapeutics of Malunggay/Moringa
Sometimes, people think that solutions to their problems are expensive and hard to find. But more often than not, real solutions to basic problems are abundant, cheap and even free. Health problems are especially solvable with natural inexpensive gifts from nature.

Moringa, for example, is a wonderful blessing for us all. Locally, it is called malunggay and is easily available everywhere. Unfortunately, it is little appreciated by many Filipinos. Today, I would like to share with the good news about Moringa, as written by Mark Fritz of the Los Angeles Times.


"Scientifically speaking, Moringa sounds like magic. It can rebuild weak bones, enrich anemic blood and enable a malnourished mother to nurse her starving baby. Ounce for ounce, it has the calcium of four glasses of milk, the vitamin C of seven oranges and the potassium of three bananas.


"A dash of Moringa can make dirty water drinkable. Doctors use it to treat diabetes in West Africa and high blood pressure in India. Not only can it staunch a skin infection, but Moringa also makes an excellent fuel and fertilizer.


"Memo to Popeye: Moringa has triple the iron of spinach and more impressive attributes than olive oil. Both Moringa and the common carrot are diamonds in the roughage department, but Moringa has quadruple the beta carotene, which is good for the eyes and effective against cancer."



Fritz also reports on the positive results of using Moringa as a substitute for expensive whole milk powder in nutrition projects.



Moringa dried leaf powder contains the following per 100 grams of edible portion

Protein (g) 27.1
Carbohydrate (g) 38.2
Fiber (g) 19.2 Fat (g) 2.3
Ca (mg) 2,003 MG (mg) 368
P (mg) 204 K (mg) 1,324
Cu (mg) 0.57 Fe (mg) 28.2
S (mg) 870
Vitamin A-B Carotene (mg) 16.3
Arginine (g/16gN) 1.33%
Vitamin B1 - Thiamin (mg)2.64
Histidine (g/16gN) 0.61%
Vitamin B2 - Riboflavin(mg) 20.5
Lysine (g/16gN) 1.32%
Vitamin B3 – Nicotinic acid(mg) 8.2
Tryptophan (g/16gN) 0.43%
Vitamin C 0
Ascorbic acid (mg) 17.3
Phenylanaline (g/16gN) 1.39%
Vitamin E Tocopherol acetate mg) 113
Methionine (g/16gN) 0.35%
Threonine (g/16gN) 1.19%
Leucine (g/16gN) 1.95%
Isoleucine (g/16gN) 0.83%
Valine (g/16gN) 1.06%
Calories 205
Moisture % 7.5
Oxalic acid (mg) 1.6%


Complete Amino Acids:

Here's a list of the complete range of naturally occurring amino acids found in Moringa and a brief explanation of why our bodies require them:

ISOLEUCINE builds proteins and enzymes and it provides ingredients used to create other essential biochemical components in your body, some of which promote energy and stimulate the brain to keep you alert.

LEUCINE works with isoleucine to build proteins and enzymes which enhance your body's energy and alertness.

LYSINE insures your body absorbs the right amount of calcium. It also helps form collagen used in your bone cartilage and connective tissues. And lysine aids in the production of antibodies, hormones, and enzymes. Recent studies have shown lysine improves the balance of nutrients that reduce viral growth.

METHIONINE primarily supplies sulfur to your body. It is known to prevent hair, skin, and nail problems while lowering cholesterol levels as it increases your liver's production of lecithin. Methionine reduces liver fat and protects the kidneys, which reduces bladder irritation.

PHENYLALAINE produces the chemical needed to transmit signals between your nerve cells and your brain. It can help keep you alert, reduce your hunger pains, plus improve your memory and your mood.

THREONINE is an important part of collagen, elastin,and enamel proteins. Not only does it assist metabolism, threonine helps prevent fat build-up in the liver while boosting your body's digestive and intestinal tracts.

TRYPTOHYAN supports your immune system, alleviates insomnia, reduces anxiety, depression, and the symptoms of migraine headaches. It also is beneficial in decreasing the risk of artery and heart spasms as it works with lysine to reduce cholesterol levels.

VALINE is important in promoting a sharp mind, coordinated muscles, and a calm mood. These non-essential amino acids, which can be manufactured by your body with the help of proper nutrition, are also found abundantly in Moringa:

ALANINE is important when it comes to building energy in your muscle tissue, brain, and central nervous system. It strengthens your immune system by producing antibodies. Alanine also helps in the healthy metabolism of sugars and organic acids in your body.

ARGININE has been shown in studies to cause the release of the growth hormones considered crucial for optimal muscle growth and tissue repair. It also improves immune responses to bacteria, viruses, and tumor cells while promoting the healing of your body's wounds.

ASPARTIC ACID helps rid your body of ammonia created by cellular waste. When the ammonia enters your circulatory system it can act as a highly toxic substance which can damage your central nervous system. Recent studies have also shown that aspartic acid may decrease fatigue and increase endurance.

CYSTINE functions as an antioxidant and is a powerful aid to the body in protecting against radiation and pollution. It can help slow the aging process, deactivate free radicals, and neutralize toxins. It also aids in protein synthesis and presents cellular change. It is necessary for the formation of new skin cells, which aids in the recovery from burns and surgical operations.

GLUTAMIC ACID is food for the brain. It improves mental capacities, helps speed the healing of ulcers, reduces fatigue, and curbs your sugar cravings.

GLYCINE promotes the release of oxygen required in the cell-making process. It is also important in the manufacturing of hormones responsible for a strong immune system.

HISTIDINE is used in the treatment of rheumatoid arthritis, allergies, ulcers, and anemia. A lack of histidine may leadto poor hearing.

SERINE is important in storing glucose in the liver and muscles. Its antibodies help strengthen your body's immune system. Plus, it synthesizes fatty acid sheaths around nerve fibers.

PROLINE is extremely important for the proper function of your joints and tendons.

It also helps maintain and strengthen heart muscles.

TRYROSINE transmits nerve impulses to your brain. It helps overcome depression; improves memory; increases mental alertness; plus promotes the healthy functioning of the thyroid, adrenal, and pituitary glands.

"One of the things that impresses me most about Moringa is the fact that it has the full complement of the essential amino acids that humans beings need-there are eight of them that we cannot synthesize, so we have to get them from our food." -- Ann Hirsch, PhD, Professor of Botany at University of California Los Angeles The Moringa packed with amino acids which are highly absorbable and absolutely crucial to good health. The human body is capable of manufacturing only 12 of the 20 different amino acids needed to build proteins used to grow, repair,
and maintain cells. The other eight essential amino acids must come from a person's diet.

Experts agree that the long-term solution to malnutrition is the use of foods rich in the essential nutrients often lacking in people's diets. Modern scientific research is proving that Moringa leaves are one of the richest sources of such nutrients. Even small amounts of the leaves could protect thousands of people from suffering and death.

source: http://www.malunggay.com/therapeutics.htm

Eating Clean & Budget Friendly

The Environmental Working Group (EWG, a nonprofit, nonpartisan organization) has identified 15 fruits and vegetables that are least likely to be contaminated with pesticide residues. These are:

Asparagus
Avocado
Broccoli
Cabbage
Eggplant
Kiwi
Mango
Onions
Papaya
Pineapple
Sweet corn (frozen)
Sweet peas (frozen)
Sweet potatoes
Tomatoes
Watermelon


(EWG also identified 12 fruits and vegetables that are most likely to have higher trace amounts of pesticides. If your budget allows, buy these 18 foods organic:

Apples
Carrots
Celery
Cherries
Grapes (imported)
Kale
Lettuce
Nectarines
Peaches
Pears
Sweet bell peppers
Strawberries

Source: Brierley Wright, M.S., R.D.

Brierley's interest in nutrition and food come together in her position as an associate editor at EatingWell. Brierley holds a master's degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.

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