Tuesday, May 4, 2010

Benefits of Adding Sea Vegetables & Dulse to Diet

Author: Omid Jaffari
Cutting-Edge News Room

Do you eat plenty of vegetables? You probably do if you are health conscious, but how about SEA vegetables, do you even know what sea vegetables are? Japanese and Asian cultures revere sea vegetables and dulse as part of their everyday diets, a habit most people would benefit from adopting.

Seaweed and sea vegetables are among the best health foods that exist. While many members of the health community know this, they fail to properly advertise and promote the health benefits of these amazing foods. Let's talk a bit more about sea vegetables and how you can benefit from them.

Different Types of Sea Vegetables & Dulse

There are many different types of sea vegetables including dulse. Dulse is a type of seaweed, one that is popular in many countries including Northern Europe, not just in Asia and Japan. In Ireland, many people use dulse to make sandwiches.

Dulse is red seaweed that has a somewhat spicy and salty flavor. It often comes dehydrated so you need to soak it in a broth or in water. Often people add dulse to soups or to salads. You can also add it to your favorite stir fry. It is packed with many vitamins and nutrients which is one reason for its popularity.

Some people bake dulse into various grains or breads. One reason dulse is so popular is because it is packed full of vitamins and so versatile, meaning you can use it in so many different ways. It contains a ton of protein, so it is an excellent food for raw food fans, because it is a non-animal product. Among it's strong points include its plentiful B6, 12, potassium, fluoride and iron content. Dulse also contains vitamins C, E, A and plenty of fiber and calcium.

This is just a small sampling of the many vitamins Dulse contains.

What are some other popular sea vegetables? Here is a small sampling:
  • Kanten – Also known as “Agar Agar” this sea vegetable is clear and often tasteless; it looks much like gelatin but contains no animal product, so it is a good choice for a raw food diet. It is often used for pudding to thicken it or for pies. All you have to do is dissolve it in hot water or other liquid.

  • Arame – This is a sweet sea vegetable, which is nice because many sea vegetables are more salty than sweet. It contains plenty of calcium and potassium as well as fiber. Many people use about a teaspoon and mix it in their stir fry or morning omelet. Other uses may include pastas or salads.

  • Kombu – This sea vegetable has lots of calcium, iodine, magnesium and even iron. You need only a small square piece of this sea vegetable to add to a pot of beans and rice for flavor. It cooks to about twice its size. If you use a piece about the size of a quarter you will have plenty.

  • Nori – Nori is often the seaweed you see wrapped delicately around sushi. The amount you see wrapped around sushi is about the right amount to use, times the amount of sushi you plan to eat. You can't really eat too much, although eating too much sushi in one night may give you a bit of diarrhea mostly because of the high fiber intake. Some people find they have a hard time digesting it, although this is not likely to happen if you are a raw foodist, and you will likely only have sushi with avocado and cucumber on top, not any fish.

  • Wakame – This is a softer form of sea vegetable that contains lots of fiber and like bananas, also contains potassium. This also become quite large, cooking to as much as 7x its original size, so make sure you cook just a small amount and see how large it grows before adding too much to your pot. This particular seaweed often tastes best when cooked along vegetables and stews. It does have a sweet flavor so you can add oranges, cranberries and walnuts to the salad for extra flair and flavor.

The benefits of eating sea vegetables as part of a healthy diet should be quite obvious. In case you haven't realized their full potential yet, here is a summary of what these amazing ‘vegetables’ of the sea have to offer:

  • They are packed full of B vitamins
  • They contain chlorophyll which helps restore energy and vitality

  • The offer plenty of fiber

  • They often contain vitamins C, E and A

  • Some contain calcium, magnesium and potassium

  • Some offer adequate protein to supplement the diet

  • A little often provides a lot of satiety

  • There are many to try so you never feel bored with them

  • They often spice up traditional dishes for a new and interesting experience

  • They are often inexpensive

  • They won't go stale because they are dried

  • You can take them anywhere!

Remember, you can try a spicy version or you can try one that is sweet and mild to start with. If you are not sure close your eyes and pick. Undoubtedly you will feel rewarded. Sea vegetables are definitely here to stay, and will certainly add a bit of life to any raw food diet!

Sincerely yours,


Article Source: http://www.articlesbase.com/wellness-articles/benefits-of-adding-sea-vegetables-dulse-to-diet-710692.html

About the Author
Tried.Tasted.Served Mission Statement

Our mission is clear and straightforward. We want to bring the most accurate, high-quality and well-researched information about Raw and Living Food and Sustainable Living. Achieving good health should be easy and accessible for everyone and we want to make it easier for you to have access to it. The more we know, the more we can take charge of our life and take steps towards a healthier one!


Friday, April 30, 2010

Get Benefits of Bee Pollen

Author: Corwin Brown

Bee pollen consists of plant pollens collected by worker bees combined with plant nectar and bee saliva. Bee Pollen is gathered from pollen laden bees by a special device placed at the entrance of the hive. The device is designed to brush the material from the bees' legs.

Bee pollen is believed to rejuvenate the body, stimulate organs and glands, enhance vitality, and bring about a longer life span. Bee pollen's purported ability to consistently and noticeably increase energy levels also makes it a popular substance among many world class athletes and those interested in sustaining and enhancing quality performance.

Bee Pollen benefits are improved when taken with other nutrients such as vitamins, minerals, and amino acids. Health benefits of bee pollen are linked to the fact that it is high in concentrations of Vitamin B complex and also vitamins A, C, D, and E.

Myricetin helps white blood cells soak up the "bad" LDL cholesterol out of the bloodstream. Quercetin is a natural antihistamine-the right kind of pollen can be beneficial for your allergies! Rutin is best known as the remedy for varicose veins. Rutin protects veins throughout the body and may help prevent cancer as well. Your body uses trans-cinnamic acid to make its own antibiotics, and this potent nutrient also powers the detoxifying processes of the liver.

The bee pollen benefits and medicine are infinite. Every passing year there are more uses and needs for requiring bee pollen medicine. Although there is no scientific proof, bee pollen benefits far outweigh the chemical alternatives to treating disorders and diseases. Some of the bee pollen benefits in medicine are that it is used to treat a wide variety of medical issues.

Propolis is a resinous substance that bees collect from certain trees to produce a cement-like substance. Bees use it to construct and repair the hive, blocking invasions of fungi, bacteria and viruses. It has a similarly beneficial effect in the human body. As a salve or tincture it has germicidal effects and can be used to speed the healing of wounds. When taken internally, it stimulates the immune and circulatory systems.

Bee pollen benefits your body with a number of vital trace elements that it can't manufacture, but needs in order to stay healthy. Those trace elements include iron, zinc, manganese, copper, calcium, magnesium, and potassium - all minerals that have proven health benefits.

Bee pollen may also protect against wind-borne allergens that cause hay fever and even asthma. Ullrich Wahn, M.D., a researcher at Heidelberg University Children’s Clinic in Germany, studied 70 children with hay fever and allergy-related asthma. He fed them a solution of bee pollen and honey daily during the annual hay fever period and three days weekly during the winter. Most of the children presented fewer symptoms after following this regimen.

Bee Pollen contains 27 elements, 18 of which are amino acids and vitamins A, B1, B2, B6, B12, C, E, RR, D also vitamin K. Elements such as iron, calcium, calculi, phosphorus, folic acid, microelements such a manganese, chromium, zinc, iodine and much more. Bee pollen is also rich in protein which is very similar to proteins found in the blood. It is also important to know that bee pollen cannot be recreated in a laboratory.

Pollen is considered an energy and nutritive tonic in Chinese medicine. Cultures throughout the world use it in a surprising number of applications: for improving endurance and vitality, extending longevity, aiding recovery from chronic illness, adding weight during convalescence, reducing cravings and addictions, regulating the intestines, building new blood, preventing infectious diseases such as the cold and flue.

Article Source: http://www.articlesbase.com/supplements-and-vitamins-articles/get-benefits-of-bee-pollen-388272.html

About the Author:Read about Herbal Remedies, Natural Cure, Natural Supplements, Home Remedy. Also read about Breast Enlargement and Breast Enhancement and Health Questions Answers Discussion Forum

Sunday, March 14, 2010

How Are Your Reducing Your Environmental Footprint?

One way to reduce our environmental footprint is to eat less processed foods. This includes boxed crackers, pre-packaged snacks, and junk food.

Did you know many packaged snacks (including crackers!) on the store shelves contain sugar, HFCS (high fructose corn syrup), salt, additives and artificial flavors? For example, look at the ingredients in Nabisco Ritz Crackers and then check out the Dangers of High Fructose Corn Syrup.

This is reason enough to make homemade snacks at home!

Get recipes at my whole food eater blog here.

Wednesday, February 17, 2010

Central Wisconsin Raw Food Meetup Potluck: Meet Angela Cook

Attending the first Central Wisconsin Raw Food Meetup potluck

February 10, 2010, was a culinary explosion to the palate and a gift to the soul.

I’m the first one to dish up some amazing raw eats. Mmmm…

Check out more photos from the potluck below

and learn why Angela Cook wanted to start this Raw Food Meetup group.


Q&A with

Angela Cook,

Organizer of the Central Wisconsin Raw Food Meetup

Celeste: Angela, congratulations on a successful first potluck! What inspired you to start the Central Wisconsin Raw Food Meetup group?

Angela: Thank you Celeste and I’m so glad that you were able to join me! My inspiration came from my own need. I have been interested in Raw Food for about a decade. I began by juicing and eating more fruits and veggies. Then, as I learned more about it, I decided to eat around 90% Raw, as an experiment really. I’d been reading all of these amazing stories of weight loss and healing that people had experienced. I wanted to see it for myself.

For two years I stayed between 75% and 90% Raw. It was amazing. I looked and felt my very best consuming mostly Living Foods.

Then I moved up here to the Northwoods! With limited restaurant choices and cold long winters….I slipped into ‘SAD’ as it’s called (Standard American Diet). I gained weight, suffered from seasonal depression, fatigue, and developed high blood pressure. Initially, I went along with the typical protocol ~ medication, cut out the salt, exercise etc…but it didn’t work. So, I’ve tried to eat whole and organic over the last year, but it’s just not enough for me. I knew in my heart what I needed to do and that is eat mostly LIVING FOOD! I’m inspired by others and I love the camaraderie of like minded people (accountability is good too!) So, I decided to start the Pot Luck!

Celeste: What are the steps to becoming part of your ever expanding raw food group?

Angela: Click here to sign up and RSVP to the upcoming potluck.

Note: Click on “Calendar” (left hand side) on Angela’s profile to see when the next potluck will be (March 19).

Celeste: If I know nothing about raw foods, can I still attend your potlucks and if so, how do I prepare for one?

Angela: Everything you read about health encourages you to up your intake of fruits and veggies. For some this can seem boring…same pieces of fruit….same salads etc. Joining this potluck will help you learn all of the amazing ways you can use living foods to create delicious dishes! If you know nothing about preparing raw dishes, you can google “Raw Recipes” and there are LOTS! If it seems like too much information…just bring a bowl of organic fruit, raw nuts or dates.

Celeste: How can being a part of your raw food group tremendously impact my life?

Angela: Hearing stories of how eating Raw has helped people, being inspired to think out of the box when it comes to eating and preparing foods, experiencing how good you feel after eating there, as opposed to that heavy cooked meal at your last get together! As you eat less processed food and more raw, you will see the weight come off and the brain fog lift ~ what’s not to love about that!

Celeste: Share something about yourself that would surprise us.

Angela: I just registered to become a Certified Zumba Instructor! I’m 42, mother of 6 and a Grandma of 2…what am I doing!!! I’ll tell you ~ I am finally getting off my duff and striving for those things that are in my heart to do!

Celeste: Would you like to add anything else?

Angela: Two things: 1) It’s never too late to be all that God has created you to be! 2) Thank you Celeste, you are an amazing woman and you inspire me!

Don’t miss out on the March potluck.

Be sure to sign up here to attend!

Tuesday, February 9, 2010

Raw Food Diet: How Many Percent Raw Do We Have to Eat to be Considered a Raw Foodist?

Author: Linda Loo

The word "percent", has been mentioned continuously in the raw food world. We hear it all the time - 100% raw, 90% raw, or 75% raw...

Sometimes its as if 100% is some kind of a destination, and once we get there, its Hooray, but its almost a shame if we ever leave.

In actual fact, raw foodism is NOT a destination. Rather, it is a process of discovery.

Discovery about ourselves, how our body works and ultimately how we affect others around us.

You may already know that eating live foods instead of processed, "dead" foods, frees the body of unnecessary burdens and feeds essential nutrients to your cells.

And so for instance, if we used to eat a breakfast of microwaved pancakes with butter, but we now switch to fresh bananas with nut butter, a number of things are going to happen:

First of all, our digestive organs do not have to deal with the complex carbohydrates, processed sugar and saturated fats from the pancakes.

Hence, the body will not feel the slight comatose (its still slight because the day just began!) which usually comes after eating a starchy/fats/processed sugar combination.

Second, we are not eating microwaved ie. chemically altered foods, anymore. The impact of chemically altered foods are at worst damaging to our cells, and at best unknown!

Yes, Science has not yet uncovered the full spectrum of detriment which DNA altered foods can do to our bodies.

Third, we are flooding our bodies with first-hand natural sugars, nutrients and live enzymes from the bananas/nut butter combo.

These require less effort to assimilate (compared to the pancakes) and nourishment is delivered straight to our cells.

As a result, we feel full, energetic, alive and happy! We are now reaping the benefits of a raw food diet.

The benefits of a raw food diet can be enjoyed by taking in as many raw foods as possible.

It doesn't mean you have to be 100%, or 90%, it doesn't even have to be a percentage. Being 100% raw may not even be an appropriate goal for you in the first place. Just go at your own pace.

A person can be a 100% raw foodist, but totally unhealthy because he is overeating only a specific type of food and thus missing out on other valuable nutrients.

Or she could be overeating nuts and oils, have digestive disorders and thus suffer more from weight issues than ever!

These examples would definitely not see those incredible health benefits often raved about in the raw food world.

And does it mean that if we ever fall off from the 100% mark, we berate ourselves and take off in the opposite direction altogether?

Absolutely not! Raw foods, remember, is an on-going journey. It is an amazing process where you discover about yourself.

And it all begins with discovering how the foods you eat can affect you physiologically, emotionally and spiritually.

As long as we are mindful to eat as much unaltered, raw and fresh organic foods as we can get our hands on, we are on the right track.

So, Raw Foodism re-defined:

A Raw Foodist can be someone who acknowledges that foods he/she eat have an impact on him/her, and strives to give him/herself the best possible nutrients out of every meal.

Relax, enjoy your food and start living your life :)

(C)Copyright 2008, Linda Loo

Article Source: http://www.articlesbase.com/nutrition-articles/raw-food-diet-how-many-percent-raw-do-we-have-to-eat-to-be-considered-a-raw-foodist-592573.html

About the Author
Linda has always been passionate about the Science of Nutrition for beauty, weight-loss, energy & longevity. She is also a successful Raw Foodist & Certified Raw Food Chef and is ever so delighted to share this gift of knowledge with fellow health enthusiasts! Visit http://rawfoodlifestyles.com/ for more free juicy information on how you can eat your way to a flawless complexion, a sexy body, AND abundant energy now!

Tuesday, January 26, 2010

Author Interview: Elizabeth Henderson-Sharing The Harvest, A Citizen's Guide To Community Supported Agriculture

I had the opportunity to do an e-mail interview with Elizabeth Henderson, author of Sharing the Harvest, A Citizen's Guide To Community Service Agriculture.
Elizabeth started one of the first CSAs in 1988 and has been an organic farmer for 25 years.

Celeste: What are the health benefits of eating organic produce?

Elizabeth: There are clear health benefits to eating organically grown foods. Recent studies show that organic foods are much less likely to contain residues of chemical pesticides and are denser in essential vitamins, minerals and anti-oxidents. Interested readers can find the research studies on the Organic Center website – www.organiccenter.org.

The food from local, family-scale organic farms is fresher, richer in nutrients, and grown with greater care than the industrialized organic food shipped from California or elsewhere that appears in supermarkets. Knowing your farmer is the best way to assure the safety of your food.

Celeste: If a consumer can afford a limited number of organic items, what fruits and veggies should they start with?

The fruits and veggies with the highest level of chemical residues are peaches, strawberries, potatoes, lettuce, and spinach.

Celeste: How is the consumer helping the environment when buying organic?

Elizabeth: One’s own health is very important, but many people also want to contribute to reducing the likelihood of severe climate change. Eating organic:
  • Uses less energy.
  • Is good for the health of the planet.
  • Organic farms use 30 to 60% less energy than conventional farms.
  • By using cover crops and composting, organic farmers stock carbon in the soil, which helps to reduce the greenhouse gases in our atmosphere.
  • Buying from local farms cuts out the huge energy expenses for transporting food from distant places.
  • And when you buy directly from farms at farmers' markets, farm stands or through community supported agriculture, you cut out the middlemen and spend less money on your food.

Celeste: Do organic farmers use botanical pestides? Chemical residues on soil and crops? How about sodium nitrate?

Organic farmers sometimes use botanical pesticides, but these break down very quickly and have not been found to leave residues on the food. Organic food is not guaranteed to be free of all chemical residues since these are so pervasive in our environment that even mothers’ milk has residues. But organic farmers do not make things worse by using synthetic, toxic materials in growing food. Sodium nitrate is allowed in limited amounts in organic production. Personally, I have never used any in 27 years of organic farming.

Celeste: What are some important things a person needs to consider when choosing a CSA?

Elizabeth: Every CSA is different! You should select the CSA that offers what you are looking for. Some CSAs give you the opportunity to participate in growing the food or helping with distribution. Others simply deliver the food to a convenient place near where you live. Every CSA provides information about how your food is grown, shares recipes and gives you the chance to connect with a special piece of the earth and to share the risks and benefits with farmers whom you get to know.

Tuesday, January 19, 2010

Five Reasons To Eat Raw Foods

Author: Diana Walker

The raw food diet is a diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, dried fruit, and seaweed. The eating of meat or fish raw is not something that the majority of raw foodies advocate.

It is a scientific fact that heating food above 116 degrees Fahrenheit is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Once the enzymes are dead then your organs have to work harder and they become overworked and for many they no longer function as they should. Cooking is also thought to diminish the nutritional value and life of food, often rendering the food toxic to your body. I don't advocate a complete raw food diet, but I do recommend incorporating 50% or more raw foods into your lifestyle.

There is no denying that there are many reasons why one should incorporate more raw foods in their diet. Here are 5 possible benefits when eating a raw food diet, or at least incorporating more raw foods in your diet.

1. Lowers Free Radicals and formation of Disease

The reversal or elimination of many chronic diseases, including heart disease and cancer can be accomplished through a raw food diet. When food is cooked it creates free radicals; a major cause of cancer. When you lower the number of free radicals in your cells, you lower your risk of cancer. A diet that is mostly raw eliminates the need for over cooking foods which in turns lowers the creation of free radicals in the body.

2. Saves Money

When you eat raw foods you save money. This is because when you eat raw your body is getting more of the necessary nutrients than it needs so there is no need for all the supplements and vitamins that those who eat more cooked food tend to consume. Also with raw food you eliminate many of the pots, pans, and appliances needed for cooking because you prepare it as opposed to cooking it. Another way you save money is because a diet that is high in raw foods eliminates many of the illnesses that are caused by over cooked foods so you are not bothered with many medical expenses.

3. Saves Time

Raw foods take very little preparation so you spend less time in the kitchen. Most raw food meals that even your children can help in the preparation and some can do the preparation alone.

4. Normalizes Body Weight

Consuming raw foods will help you achieve your ideal body weight. With raw foods you won't feel fat and if you are too thin, you will actually start to look healthier. And a huge plus is that you won't have to worry about counting calories.

5. More Energy

An excellent benefit of raw food is that most people feel more energy. With raw foods your metabolic rate is higher and you feel like actually doing something. Cooked foods load your body down making it feel tired and you are not as active as you would like to be.

Overall raw food consumption is a great way to create a body that is healthy and looks great inside and out. If you are thinking of adopting a raw food idea make it an aim to have a diet that is 50% to 75% raw.

Article Source: http://www.articlesbase.com/nutrition-articles/five-reasons-to-eat-raw-foods-809709.html

About the Author:Are cravings for sugar, salt, junk food, sodas, and coffee running your life? Are you tired and foggy-brained? Need more energy, more mental clarity, less cravings for sugar? Diana Walker, Sunrider Leader, Cravings Coach and CEO of Diana’s Healthy Lifestyleshttp://www.diana2.com provides natural, safe options for creating vibrant health. Free education at http://www.thecravingscoach.com

Wednesday, January 13, 2010

Are You GMO Savvy? You Need To Be

Author: Susan J. Wojcik

Genetically Modified Organisms (GMO's) are as usual a hot topic in the natural food and natural medicine world. But what are GMO's and why should the general population be concerned about them?

GMO is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques. These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides, drought tolerance, pest resistance, ect. For this reason, GMO's have gained popularity in the farming community. The down side is the effects that GMO's have on the human population and other organisms.

The dangers associated with eating GM foods are increased allergenicity, increased toxins, carcinogens, the formation of new diseases, antibiotic-resistant diseases and nutritional problems. Food allergies are on the rise, soy allergies in particular have sky rocketed by 50% in the UK after GM soy was introduced there.

Milk from rBGH-treated cows contains an increased amount of the hormone IGF-1, which is one of the highest risk factors associated with breast and prostate cancer.

One would believe that before GM foods were FDA approved, several research studies would have proven GM foods to be safe. Unfortunately, the only feeding study done with humans showed that GMOs survived inside the stomach of the people eating GMO food. No follow-up studies were done.

Various feeding studies in animals have resulted in potentially pre-cancerous cell growth, damaged immune systems, smaller brains, livers, and testicles, partial atrophy or increased density of the liver, odd shaped cell nuclei and other unexplained anomalies, false pregnancies and higher death rates.

Soy, cotton, canola, Hawaiian papaya, alfalfa, zucchini and yellow squash are currently commercialized GM crops in the US. Other GM products include: dairy from cows injected with rbGH, food additives, enzymes, flavorings, and processing agents, including the sweetener aspartame (NutraSweet®), meat, eggs, and dairy products from animals that have eaten GM feed.

I urge all of you to really take a look at what you are eating. 60-70% of the food in the US contains GM ingredients and the FDA currently does not require it to be labled as GMO (although President Obama did make a campaign promise that he would change this). Print out the "Non-GMO Shopping Guide" and do what to can avoid these genetically modified foods.

References: http://www.responsibletechnology.org/GMFree/Home/index.cfm

Lakeshore Wellness Center: Naturopathic Holistic Medicine and Acupuncture in Chicago.

Article Source: http://www.articlesbase.com/nutrition-articles/are-you-gmo-savvy-you-need-to-be-894447.html

About the Author:
Susan J. Wojcik is a Naturopathic physician and board certified acupuncturist in private practice at Lakeshore Wellness Center in Chicago, Illinois.

She has been practicing Naturopathic and Integrative medicine at Foothills Neurology in Phoenix, Arizona since 2002 and has only recently settled down in Chicago to begin her own private practice. She is a graduate of the University of Wisconsin—Madison, Southwest College of Naturopathic Medicine and the Phoenix Institute of Herbal Medicine and Acupuncture. She is also affiliated with such organizations as the American Association of Naturopathic Physicians (AANP), the Illinois Association of Naturopathic Physicians (ILANP), the Naturopathic Academy of Therapeutic Injections (NATI), the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and the Homéopathe International (HI).

The modalities employed in her Naturopathic practice include: clinical nutrition, homeopathy, functional medicine, botanical medicine and traditional Chinese medicine and acupuncture.