Tasty, Healthy, Easy To Make Recipes » vitamin A

Increase the Antioxidant Level with your Daily Diet

Tom Coghill — Sat, 22 Jan 2011 18:35:29 +0000

Antioxidants play a vital role in our body functions. The known antioxidants in the human body are vitamins A, carotinoids, E & C. However, trace minerals like molybdenum, manganese, selenium and the amino acid-complex l-Glutathione or the enzyme super oxid dismutase (SOD) are also important for us. Free radicals, which are special molecules reduces the antioxidant potential in the body. Stress can cause lowered antioxidants level. Now you could try to avoid always all kind of negative stress for the rest of your life! Okay but this is not a good deal because stress is a normal part of our life. But we can take certainly antioxidants dietary supplements and we can eat antioxidant-rich foods to keep their levels at optimum levels. Antioxidants are vital as they minimize stress-induced damages, keep our body’s cells healthy and help us lead a better life under stressful conditions.

Which Diseases have a Link to Low Antioxidants?

All stress-induced diseases
Complications at diabetes mellitus (f.e. diabetic neuropathy or diabetic cataract)
Liver damage & liver diseases
Macula-degeneracy
Inflammations
Cardiovascular diseases
Pains
Cancer
Allergies
Environmental-induced diseases
Arthritis

An Antioxidant Rich Diet can be good for High Blood Pressure

High levels on toxins in the body cause oxidative stress. This kind of stress reduces the levels of antioxidative substances. These are very important for neutralizing toxins f.e. heavy metals. Heavy metals such as lead, mercury or cadmium can cause elevated blood pressure.
Learn more about high blood pressure and Pomegranate: http://www.healthrecipes.ws/featured/pomegranate-bloodpressure-heart

What Contains these Heavy Metals?

Heavy metals are contained in so many products of our daily life. Here is a little list of them.

Lead cigarette smoke, cosmetics, battery manufacturing, household dust, pesticides.

Mercury cosmetics, soft contact lens solution, some industry manufactured sea foods f.e. tuna.

Cadmium pesticides, some sea foods, instant coffee, cigarette smoke, environmental pollutants, airborne industrial contaminants, batteries.

Best Antioxidant Foods

Food Sources of Beta-Cryptoxanthin Grape fruit, peaches, watermelon, oranges, papaya, nectarines, mangoes, apricots, pumpkin, squash, paprika, carrot, dandelion greens, fresh basil.

Food Sources of Super oxid dismutase Melon, green vegetables, cabbage, broccoli, barley grass, wheat grass, brussels sprouts.

Food Sources of Antioxidative Ingredients Garlic, papaya, mango, orange, pumpkin, carrots, aubergine, olive fruits, culinary herb rosemary, all dark green vegetables f.e. broccoli, all fresh and dried fruits, red grape, citrus fruits, berries, pomegranate.

Food Sources of Chlorophyll Green salads, green vegetables, fresh and dried wheat grass, barley grass, Kamut grass, broccoli, brussel sprouts, lettuce, spinach, algae, parsley, nettle.

Food Sources of Glutathion onion, shallot, any kind of onions, garlic, wild garlic leafes, Rooibos tea, papaya, avocado, broccoli, zucchini, grape fruit, peaches, watermelon and oranges.

Food Sources of Quercetin apples, oranges, lemons, limes, green tea, Rooibos tea, and onions, nuts, with smaller amounts in green vegetables, rosemary.

Food Sources of Resveratrol Grapes, grape juice, berries f.e. blueberries, bilberries. In grapes, resveratrol is found only in the skins .

Special Antioxidant Power Foods

Mangosteen It is grown f.e. in Asia or Puerto Rico. This tropical fruit contains powerful antioxidants and has many benefits for our generally health. Xanthones are the base active substances of the Mangosteen fruit. But also it contains polysaccharides, proanthocyanidins, sterols (f.e. stress reducing) and catechins (to treat an allergy). Xanthones may help neutralize free radicals (this molecules reduces the antioxidants), support the immune system and maintain intestinal health, maintaining an optimum stress-balance.

Goji berries These are important to support a healthy immune system (i.a. for stress balance) and intercellular communication too. These berries contain unique compounds known as Lycium barbarum polysaccharides such as rhamnose, xylose, glucose, mannose, arabinose & galactose.
The Goji berry contains a big spectrum of healthy substances such as carotinoides (alpha-carotene, beta-carotene, Luteine, Zeaxantene), polyphenenole, vitamins f.e. some B, C, minerals and trace minerals i.a. molybdenum and manganese. Also the enzyme super oxid dismutase is found in the Goji berry.

Acai It is a fruit that grows on the Acai palm Trees in the Amazon Rainforest of Brazil and his antioxidant power is 10 times higher as red grapes and twice that of blueberries. Acai is a powerful antioxidant (Anthocyanosides) and immune-support (immune-stress-balance). Add freeze dried Acai powder for your breakfast in yoghurt or pan cake mixture and have in the morning an “antioxidant kick”.

Blueberries have high antioxidants called anthocyanidins & ellagic acid, both neutralize free radicals. Blueberries have cardio protective effect, improve the brain function, may reduce LDL cholesterol and protection against macular degeneration. In cases of toxin-induced diseases.

Rooibos Tea It contains the enzyme super oxide dismutase, which is a powerful antioxidant and has effects to detoxification. This tea comes from South Africa and promotes the reduction of environmental toxins and pollutants. All these may be possible stressors/stress factors. Rooibos tea has a caffeine free base and contains some minerals and trace minerals such as magnesium, zinc, manganese and iron.
Learn more about healthy recipes with rooibos tea: http://www.healthrecipes.ws/recipe/juicebeverage/recipes-on-rooibos-tea

Green Tea and his active ingredients are polyphenols/epigallocatechin-3-gallate (EGCG). The antioxidant power of this compound is over 25 to 100 times more potent as vitamins C and E. I recommend green tea extract, manufactured caffeine free (f.e. with 95 % polyphenols/70 % EGCG) most in combinations with other antioxidants.

Natural Glutathione Activators

Glutathione is the number one in the human body as antioxidant. Its formed from amino acids glutamic acid, cysteine and glycine. In the body Glutathione is found in the lungs, liver and intestinal tract. Glutathione protects cells from toxins and free radicals.

Ginkgo Biloba It is known in the traditional medicine to treat circulatory disorders and enhance memory. Ginkgo leafes contain flavonoids and terpenoids, which have antioxidant properties. Ginkgo may also reduce high Cortisol level and is helpful to treat chronic stress.

Milk thistle Silymarin is the key active compound in milk thistle. This substance can increase Glutathione production in the liver by around 30 %. Silymarin also increases the activity of SOD/super oxid dismutase in red and white blood cells. Silymarin is ideal to support environmental-induced stress by f.e. heavy metals, toxins, pollutants and pesticides.

Alpha-Liponic Acid is a powerful antioxidant, which helps to increase Glutathione. I recommend R (+) Alpha-Liponic acid for stress-induced high copper level in serum/blood or in cases of high Cortisol (at least 100 mg/day).Some manufactures for dietary supplements have a combination with alpha-Liponic acid, Silymarin and Glutathione, reduced or other powerful antioxidants. It also prevents complications of diabetics f.e. Neuropathy.

Avocado-Orange Salad

This salad creation is very simple, but it is a good source of the powerful antioxidant glutathione.

Ingredients

1 ripe avocado, finely sliced
1 orange, diced

Dressing

¼ cup pure yoghurt

A pinch of Himalayan or sea salt
If you prefer, pepper to taste
a few slices lemongrass, very finely chopped

Method

Mix all dressing ingredients in a blender, blend till smooth. Add them over the salad base.

Antioxidant Power Drink

Ingredients (for one cup)

1 cup cold green tea
6 tsp. almond raw nut flour
2 tsp. freeze dried acai powder
a few leaves dried stevia

Method

Mix nut flour, stevia and green tea together in a blender.
Let the mixture soak for at least 4 hours or more. Now mix the milk in the blender again. Add the acai powder and mix it in a blender.

By Mirko Albrecht, Dipl.-qualified NC.

Okra – Lady’s Finger

healthrecipes.ws — Sun, 15 Aug 2010 09:34:30 +0000

I love to partake of a serving of half boiled okras. This versatile vegetable is cheap and is available all year round. It contains nutrients such as vitamins A, B6, C, folic acid, calcium, iron, potassium, and magnesium. A serving of a half cup of half boiled okras provide the body with soluble fiber that helps in lowering cholesterol. This reduces the risk of heart disease. It has insoluble fiber that helps to keep a healthy intestinal tract to prevent colon and rectal cancer.

The superior fiber found in okra helps stabilize blood sugar. It curbs the rate at which sugar is absorbed from the intestinal tract. The mucilage present in okra not only binds cholesterol but also bile acid carrying toxins dumped into it by the filtering liver. Toxins which cause numerous health problems are eliminated.

Unlike harsh wheat bran which irritate or injure the intestinal tract, the mucilage and smooth characteristic of the okra soothes and facilitates elimination more comfortably. The fiber in okra, as well as flax and psyllium are among the best fibers for feeding the good bacteria known as the probiotics.

Eat okra regularly. This vegetable is easily cooked and does not need elaborate preparation. Just half boil it and dip it in your favorite sauce. It has no adverse side affects, is full of nutrients, and it is economically within the reach of everyone.

What Can I Sprout?

healthrecipes.ws — Mon, 19 May 2008 08:30:17 +0000

I soak a bean, I wait a day. Yet, I still can’t find time to pray. Hope the Lord soaks me some more, then I will sprout to heaven I’ll soar.

ALFALFA. This has only recently been discovered to be excellent for sprouting. Alfalfa comes from North Africa where it is used as a crop for animals and green manure. Some believe alfalfa sprouts to be the most nutritious food in the world. They are high in protein, chlorophyll, calcium, potassium, vitamin A, and vitamin K. When the root is 1 1/2 inches long , it will begin to develop tiny green leaves. At this stage it needs to be eaten immediately so the plant will not switch to photosynthesis that exhausts the stored food in the seed. Raw alfalfa is delicious in stuffing pitas, nori sheets or sandwiches, using an avocado dressing. It would seem a grievous act to cook these delicate threads of life.

BARLEY. Barley converts the largest amount of starch to sugar which is why it is widely used in producing beer. It has therefore been studied more thoroughly than any other seed. Again, as with many grains, the roots should be no longer than the seed size itself.

CHICKPEAS. Commonly known as garbanzo beans. Primarily a pulse crop grown in India. The sprout is tender and delicious and is ready toe at when the root is between 1 1/2 and 2 inches long. Cooking requires only 5 minutes.

CORN. Finding corn for sprouting is a real trick because the germ is rarely intact because of how the kernels are removed from the cob. The root should be allowed to grow for only 1 inch in length. Cooking time is approximately 8 minutes.

FENUGREEK. This legume is still used in medicine, food and teas. It is a spicy seed that is excellent for making curry. Use when the sprout has grown to 1 1/2 inches long. Fenugreek is often sold where the seeds are broken for making fenugreek tea. Make sure you buy whole fenugreek seed.

LENTILS. When lentils are sprouted, they become sweeter with a delicate flavor. They need only 5 minutes of cooking compared to 30 minutes for dried lentils. But we love them raw! Lentil sprouts are ready to be eaten when the root is 1 inch long.

MUNG BEANS. These are the easiest to sprout for beginners. Mung bean sprouts are common in Chinese restaurants and grocery stores. They have a delightful fresh raw flavor. When the bright white root grows from 1 1/2 to 2 inches long, they are ready to eat. Cook no more than 3 minutes.

PEAS. Sprouting peas increase their sugar content, giving pea sprouts a sweet vegetable flavor. Wrinkled or smooth varieties work equally well. When root is 2 inches long, they are ready to eat raw, or need only 5 minutes for cooking.

SOYA BEANS. These are the most nutritious of all sprouts and are commonly used in China. The small soy bean that is yellow color is excellent for sprouting. Soya beans are considered fairly difficult for the experienced sportiest because they are prone to fermentation, especially during the warm weather. To overcome this problem, rinse sprouts often and remove discolored and unsprouted seeds. They are ready to eat when the root is 2 inches long. Soya bean sprouts require approximately 10 minutes for cooking. These sprouts are higher in protein than any other bean.

SPROUTED BREAD. This delicious cake-like bread has been enjoyed for thousand of years. Sprouting grains and baking at low temperatures allows the wheat to be less mucus-forming and more digestible. This is a better quality bread because it is closer to a living food. Sprouted bread can be bought at your local health food store.

VARIOUS LEGUMES. Other legumes that can be sprouted successfully are lima, maro, pinto, kidney, harlot, navy, aduki, and broad beans. You can also sprout black-eyed, cowgram, pidgeon and redgram peas. Some of these may be difficult to find but are fast becoming more available.

WHEAT. A light delicious flavor resembling fresh, picked corn. The sprouts should not be longer than 1/2 inch or less. Grains sprouts grow faster than legumes and refrigerating them does not seem to slow them down. Do not confuse wheat grass and wheat sprouts. As wheat sprouts become wheat grass, they take on completely different nutritional properties. Wheat sprouts cook within 8 minutes or less. When can be bought in health food stores.

Tom’s Favorite:Cantaloupes – Ranked First in World’s Nutritious Fruit

healthrecipes.ws — Mon, 21 Jan 2008 17:38:18 +0000

Tom’s Favorite

one cantaloupe
5 ice cubes
2 tbs. of Sucanat
dash of cinnamon

Juice the cantaloupe and blend with Sucanat, cinnamon and ice cubes.
This is my favorite drink. Stunningly refreshing and full of flavor. Has more than 15,000 I.U. of vitamin A and over three times the vitamin C content of an apple. It also contains myoinositol, a lipid that helps with anxiety, insomnia and in battling hardening of the arteries. It also contains the greatest amount of digestive enzymes. The American Cancer Society recommends cantaloupes as powerful agents in the fight against intestinal and skin cancer. Cantaloupe contains approximately 100 calories, yet, it is dense in nutrients. This makes them a perfect food for healing and weight loss. Delicious, filling and low in calories.

Cantaloupes

Cantaloupes are considered the most nutritious of all fruit. The Center for Science in Public Interest compiled a list of fruits rated by their nutritional value. Cantaloupes came in first place, followed closely by watermelon, then oranges. Next came strawberries, grapefruit, pineapples, tangerines and peaches. In last place the lowly plum.

Cantaloupes are packed with vitamins A and C. Per pound, this fruit has 15,000 I.U. of vitamin A and three times the vitamin C content of apples. They also contain myoinositol, a lipid that helps with anxiety, insomnia and in battling hardening of the arteries. Cantaloupes contain the greatest amount of digestive enzymes. The American Cancer Society recommends melons as powerful agents in the fight against intestinal cancer and the all-too-common skin cancer, melanoma. One average-sized cantaloupe contains approximately 100 calories, yet, is dense in nutrients. Melons are perfect for weight loss.

Choosing a Cantaloupe

Cantaloupes should be purchased firm, sweet smelling with a soft navel. During the summer, cantaloupes are cheap. To check for ripeness press firmly against the fruit with your thumb. They should give a little but not be soft. Cantaloupes can look decrepit, but still produce excellent juice. A major part of the cantaloupe’s nutritional value is in the rind but it is high in mold and fungus, so scrub the skin well with water and an organic cleaner. Juicing the rind will give more nutrition but diminish the taste. Slice and juice, seeds and all. When juice fasting, cantaloupes are the most convenient source for large volumes of cheap, nutritious, delicious, refreshing, colorful, revitalizing, energizing juice.