Healthy Weight Loss

Garlic has often been referred to as a wonder food, and for good reason. It has been used both as a food and as a medicine for thousands of years in many cultures. Research has confirmed that garlic does, indeed, have many qualities that entitle it to the title of “wonder food”.
Garlic has been used to successfully treat many conditions, including abnormal blood pressure (high and low), intestinal worms and intestinal putrefaction, whooping cough, asthma, colds, gastrointestinal disorders, tuberculosis and diabetes. Research has demonstrated that garlic is an effective agent against cancerous tumour formation. It is known to be a natural antibiotic.
Garlic will lower blood cholesterol levels and will reduce deposits in blood vessels. Garlic can also help to rid the body of harmful metals. It has been used in the fight against acne, and as a blood purifier can be very effective.
Preventive Medicine has published a study which concludes that garlic inhibits the calcification of coronary arteries. A study published in Life Sciences has demonstrated that garlic is also effective as an agent against oxidants in the blood stream; in other words, it is an effective anti-oxidant.
Professor Güautnter Siegel, M.D., from the University of Medicine in Berlin, Germany, has done research which indicates that powdered garlic can reduce the formation of nanoplaque by amounts of up to forty percent, and of the nanoplaque which did form, its quantity was reduced by amounts of up to twenty percent. The experiment showed that garlic can reduce the formation and size of plaque within thirty minutes. Within fifteen minutes of garlic being introduced plaque was reduced by up to twenty five percent and where cholesterol had accumulated in the arteries, the calcification was reduced by up to fifty percent.
Further recent research by Swedish and United States scientists has thrown more light on the cardiovascular benefits of garlic. The compounds present within garlic which are responsible for its characteristic odour are also responsible for its cardio-vascular benefits. Allicin and diallyl disulphide activate perivascular sensory nerve endings, which causes a relaxation and enlargement of blood vessels, a reduction in blood pressure and improvement in the flow of blood through the blood vessels of the body.
Garlic is also a good source of vitamin B6, vitamin C, manganese and selenium. Vitamin C helps to prevent the oxidation of LDL cholesterol in the bloodstream. Vitamin B6 helps to reduce the level of homocysteine which can cause damage to the walls of blood vessels. Selenium is helpful in the prevention of heart disease, and is also helpful with respect to the prevention of cancer and toxicity caused by heavy metals. It acts in conjunction with vitamin E in an anti-oxidant capacity in the fat-soluble parts of the body. Manganese also functions as an important factor in combination with various enzymes in an anti-oxidant capacity.
Garlic contains anti-inflammatory compounds, which make it a useful ally in the fight against rheumatoid arthritis, osteoarthritis and asthma. Studies have also shown that garlic may significantly reduce the chances of developing many different kinds of cancer, including, among many others, breast and prostate cancer.
In the light of all of this scientific evidence, it would seem that garlic has well and truly earned its label as a “wonder food”, and it is almost an afterthought that garlic contributes wonderfully to the flavour and character of many dishes.

If someone told you that you could produce a food that required no soil or sunshine, can be grown all year round, takes just three or four days to grow, and pound for pound, is one of the most nutritious foods available, would you believe them? On the face of it a reasonable answer would be “no”. But there does exist such a food, and it is on the shelf of most supermarkets and you can grow it yourself with little trouble. Of course, I am referring to sprouts.

Seeds from which sprouts grow are potential plants just waiting for the right circumstances in which they can burst forth and realise that potential. When the seed begins to sprout, there is a veritable explosion of nutrients inside the seed. Sprouting of seeds causes a dramatic increase in the amount of vitamins, minerals and protein available, and this increase corresponds to a decrease in the level of carbohydrates and calories. For example, just half a cup of most sprouts will provide as much vitamin C as six glasses of orange juice. Apart from being extremely nutritious, sprouts are very easy to digest because of the fact that the sprouting process converts the starches to simple sugars.

There are significant advantages to sprouts apart from the nutritional ones. They are so easy to grow in a very small space that anyone can do it in the most restricted of areas. They are cheap to grow and provide a harvest within three or four days, so you can have a continual supply on the go all year round. You can supply yourself with wonderful nutrition without the demands of a vegetable or fruit garden. There is no soil to tend, no compost to make and no bugs to repel.

Seeds from most common vegetables can be sprouted and will provide a nutritional bonanza, but tomato and potato seeds are poisonous and should never be eaten. Be very careful though, to only sprout seeds that are packaged for the purpose of consumption, as opposed to planting, because seeds for planting are often treated with toxic chemicals.

Sprouts vary in flavour and a mixture of sprouts can create delicious combinations. The more peppery flavours of mustard and radish sprouts combine well with the more subdued flavours of alfalfa, clover and rye. Lentils, peas and beans are ideal for sprouting, and provide their own distinctive tastes with their nutritional advantages. Seeds from the cabbage family, such as cabbage, cauliflower, Brussels sprouts and broccoli are great to sprout, and in fact one ounce of broccoli sprouts will supply as much anti-oxidant as three pounds of the fully grown vegetable.

To grow sprouts, take a quarter of a cupful of seeds and rinse them thoroughly, drain well, and then place them in a bowl and cover with water and leave overnight to soak. In the morning drain the water and place the seeds in a mesh-covered jar which needs to be placed at an angle to allow for drainage. Rinse the seeds morning and night in clear water, drain and put back into the jar. Exceptions to this rule are soybeans and chickpeas, which need to be rinsed between four and six times per day. Sprouting generally is better in a relatively dark space, but the cereal and grain seeds could do with a few hours of light after initially sprouting to allow for the production of chlorophyll.

If you start a new rotation every day or two, you will have a continual supply of sprouts which will provide you and your family with a wonderful culinary and nutritional advantage with minimal work required.

Apple juice contains a variety of essential nutrients which are useful in aiding the body to combat certain ailments. It contains vitamins B and C, and a number of minerals, including phosphorus, iron, chlorine, silicon, potassium and calcium. Apple juice contains a good quantity of pectin, which has a soothing effect upon the intestines and is an aid to combating constipation. It has a beneficial effect upon the balance of good and bad bacteria in the colon. Drinking apple juice will help with the elimination of toxins inside the body and will help to improve digestion.

It is believed that apple juice can have a positive effect upon the level of cholesterol because of the high levels of anti-oxidants present. These anti-oxidants may be useful in the prevention of such diseases as cancer and heart disease, and they are thought by some to be helpful with weight loss as well. The cloudier the appearance of the apple juice, the more anti-oxidants are present. Several studies have demonstrated that cloudy apple juice is better for your cardio-vascular system than non-cloudy apple juice. There are compounds in apple juice called phyto-nutrients, and these have a positive effect upon the bad cholesterol (LDL) in the body. The oxidation of LDL causes plaque to form on the walls of the coronary artery, leading to atherosclerosis. Researchers have said that apple juice can reduce the risk factors for heart disease.

It is best to juice the skin and pulp as well as the rest of the apple when juicing, and for this reason it is better to source organically grown apples so that you are not including the residue of toxic sprays which may have accumulated on the skin. Including the skin and pulp in your juice will also mean that it has a greater quantity of anti-oxidants and minerals.

Apple juice is said to have a beneficial effect upon gallstones and gouty arthritis. Allow a bit of time for your apples to ripen if they do not appear to be ripe enough. As the skin ripens, it is said to retain increasing amounts of nutrients, and the flavour will definitely improve. Apple juice is excellent for young children because it is a delicious and nutritious drink that they should be more than happy to have. It is also an energy booster because of its natural sugar content, so is good for young children who are always on the go.

The nutritional benefits of drinking apple juice can be enhanced further by mixing it with other nutrient rich juices such as carrot juice or celery juice. A daily portion of such a mixture will not only be a delicious pleasure, but will be of lasting nutritional value.

One of the very best ways of obtaining a concentration of nutrients is to drink vegetable and fruit juices, and one of the most delicious and nutritious and versatile of these juices is carrot juice. Carrot juice contains a range of nutrients including vitamins B, C, D, E, K and beta carotene and the minerals magnesium, potassium, chlorine, sulphur, iron, calcium, chromium, phosphorus, sodium, silica and iodine.

Drinking carrot juice is beneficial in many ways. As may be expected, it has a beneficial effect on the health of the eyes and is very good for problems related to the skin. It is a liver cleanser and has an anti-inflammatory effect upon the mucous membranes in the respiratory tract and in the intestines, and as such has a healing effect upon ulcers. Small quantities can be mixed with other juices to provide a benefit to diabetics and to people suffering from Syndrome X. This is because it contains an insulin-like compound. Carrot juice is a good juice to be taken during pregnancy and during breast feeding. It is also a very good drink to be given to children as they grow into adulthood.

The sweet juice of the carrot combines extremely well with many other vegetable and fruit juices to make a tasty and nutritious drink. In combination with various other juices, carrot juice is used as an effective treatment for countless medical conditions, ranging from acne to weight loss. Carrot juice is an extremely good source of pro-vitamin A, which is converted by the body to vitamin A. Calcium and magnesium in carrot juice helps in the strengthening of teeth and bones. The protein and minerals in carrot juice are very good for the hair, skin and nails. Fresh carrot juice will stimulate your digestive system and will have a gentle diuretic effect. If used over time, carrot juice will have a cleansing effect upon the liver, which has implications for the overall health of the body. Excess fat and bile is eliminated, having a beneficial effect upon the level of cholesterol in the body.

It has been said that you can overdose on vitamin A by drinking too much carrot juice, but carrot juice only contains pro-vitamin A which you cannot overdose on at all, and the body only converts pro-vitamin A to Vitamin A as it is required. If you drink very large quantities of carrot juice then you may develop carotenosis, or orange coloured skin, but this side effect is harmless and temporary. If an infant is given carrot juice with milk the absorption of carotene is significantly increased and gives the child an ideal and safe source of vitamin A. When looking for carrots to put through the juicer, look for ones that have a good colour, as they will contain more nutrients.

If used regularly, carrot juice will become a daily treat that not only tastes delicious, but has wonderful health benefits as well.

Drinking fresh vegetable and fruit juices is a wonderful avenue to good health. If you are suffering from digestive problems or simply have a poor appetite, then fresh vegetable and fruit juices are just what you need. Compare how easy it is to simply drink a glass of juice as opposed to eating a plateful of food if you are unwell and not feeling like eating.

Remember that fresh juices contain living enzymes which actually enable you to easily assimilate the nutrients in the juices, including vitamins, minerals, various anti-oxidants, organic sulphur compounds and phytochemicals.

It is certainly an approach strongly worth considering if a person is suffering from a serious disease and is suitable for people of all ages. Juices are the perfect medium in which to mix and dissolve nutritional powders, and will enhance their healing powers. This is a much easier way for the powders to be absorbed than in tablet form.

Drinking juices is easy on the digestive system, because the liver and pancreas are not over-worked when absorbing nutrients in this easy manner. Up to 99% of nutrients can be absorbed when drinking juices. Drinking juices enables you to get a highly concentrated quantity of nutrients which you could not normally get simply by eating normal quantities of food. If you find that you are unable to have too many fruit juices because you are diabetic or for any other reason, drink only vegetable juices instead.

Raw juices are very important in the detoxification of the digestive system. They stimulate bowel, liver and kidney function which in turn improves the elimination of toxic matter from the body. Introducing raw juices into your diet will enable you to improve your general health and to lose weight if you are overweight in the first place.

If you wish to detoxify, it may be beneficial to go on a juice and raw food fast for a few days. Do not do this if you are diabetic, but for most people this is an approach that should reap great rewards.

You will have no problem finding a good juicer as there are many products available in the market today. Look for a machine that looks sturdy, is easy to clean and which has a generous warranty, and you should be rewarded with many years of trouble free juicing.

To expound on the nutritional qualities and benefits of most vegetables and fruits is way beyond the scope of this article, but many good books are available for those who wish to learn more about the specific qualities of specific juices. Two of the more popular options are carrot juice and celery juice. Carrot juice is excellent for the skin and for the health of the eyes. It cleanses the liver and reduces inflammation of the intestines and respiratory tract. Celery juice is effective for the reduction of acidity and is therefore beneficial in the fight against arthritis, gout and acidity of the stomach. It is a diuretic and has a calming effect on the nervous system.

If you are considering becoming a juice regular, I urge you to do so. As the days and weeks go by you will feel so much better for it and you will feel as if you are taking control of your own health, which is the way you should feel.

I will be publishing articles on the benefits of specific juices in the coming days and weeks, so please stay in touch.

Spirulina is microscopic micro algae which grow in fresh water. They have existed for billions of years and are arguably nature’s most nutritious and complete food. They are believed to contain the whole range of nutrients which are required by people for the maintenance of health. Spirulina contains twelve times the amount of digestible protein as beef, with a much better balance of minerals than beef. There have been reports of people living off nothing but spirulina.

Spirulina contains complete protein, all of the B vitamins, including Vitamin B12, Vitamin C, Vitamin E, a range of minerals, including trace minerals, beta-carotene, chlorophyll, and the omega 3 fatty acids, and a range of other nutrients, and is a very digestible food. Blue-green algae are so named because of the blue colour of the pigment, phycocyanin, and the green colour of chlorophyll. The intensity of these pigments hides the fact that other pigments in the form of carotenoids are present. These are red, orange and yellow and are said to be responsible for the fact that flamingos in East Africa are pink in colour, because they feed off naturally growing spirulina in lakes in Kenya. The main pigment of these carotenoids is beta-carotene, the ingestion of which enables people to produce vitamin A as the body requires.

Spirulina has been used by some people as an aid to weight loss. It has been found that many people experience a reduction in appetite if they take a few grams of spirulina thirty to sixty minutes before a meal. This probably stands to reason because of the highly nutritious nature of the food and the fact that the body realises that it does not require such an immediate intake of nutrients after all.

An unusual feature of blue-green algae is the fact that their cell walls are digestible, which enables the nutrients to be spread throughout the organism, as opposed to other plants which usually have their nutrients confined within a membrane making digestion more difficult. Anyone who is sick and living on a restricted diet can benefit from the consumption of spirulina, because they will be consuming a wide range of nutrients which they may otherwise not be receiving. Large quantities are not required to receive such benefits because of the fact that spirulina is so nutrient rich. Spirulina is also a useful aid to detoxification.

Spirulina is an excellent supplement for pregnant and lactating mothers, providing them with extra iron and protein without imposing fat and carbohydrates. Children who are fussy eaters would greatly benefit from it as well, and it is said that hyperactive children benefit from a calming effect. As a plant source of vitamin B12, spirulina is an excellent food for vegetarians, who also benefit from the quality protein available, which they would not be getting in the form of animal products. Blue-green algae, if taken before exercise, give an energy boost because of the concentration of protein and other nutrients.

Japanese experiments have shown that the use of blue-green algae has significant benefits for those suffering from anaemia, possibly because of the conversion of chlorophyll into haemoglobin. Chorophyll is an excellent purifier of the blood and is absorbed directly through the cell membranes of the mouth, throat, stomach and intestines. Blue-green algae contain thousands of enzymes which in concert with co-enzymes and vitamins and minerals enable the body to perform the functions that are required to survive.

Blue-green algae have the potential to alleviate much of the world’s problem of starvation. When you consider the fact that soy beans produce, acre for acre, ten times the amount of protein that beef cattle do, and that blue-green algae produce twenty times as much protein, acre for acre, as soy beans do, then you are drawn to the inescapable conclusion that blue-green algae offer tremendous opportunities for overcoming food shortages in third world countries.

In conclusion, the opportunities offered by the utilization of blue-green algae both in terms of our individual health, and in terms of the overall health of emerging nations, can no longer be ignored.