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The first one would be sprouting.
QUOTE
Sprouts are one of the most complete and nutritional of all foods that exist. Sprouts are rich with vitamins, minerals, proteins, and enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the U.S., numerous scientific studies have shown the importance of sprouts in a healthy diet.
Have you ever heard of a vegetable which continues to gain vitamins after you harvest it? Sprouts do this. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Compare this with store-bought vegetables and fruits, which start losing their vitamin content as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.
Broccoli sprouts fight cancer
Researchers at Johns Hopkins University School of Medicine have discovered that 3-day old broccoli sprouts have exceptionally high amounts of a natural cancer-fighting compound. For many years, scientists have known that vegetables in the cabbage family benefit health. Recently, they've been successful in drilling down further to uncover those benefits, and the reasons why eating such foods can reduce the risk of disease. Dr. Paul Talalay and his colleagues, researching this question for over 20 years, showed that some varieties of vegetables such as broccoli contain high amounts of a substance called 'sulforaphane' which helped support antioxidants, such as vitamins C and vitamin E.(1) This is another example of the synergy which we often find in nature.
Next, the researchers found when testing tender shoots of broccoli at the 3-day-old stage that they contained high amounts of a concentrated form of the cancer fighter, 20 to 50 times more than in mature brocoli. (2)
Why eat sprouts? There are many reasons. In addition to providing the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion. Sprouts are also deliciously fresh and colourful.
Sprouting at home takes only a few moments a day and can produce a good portion of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is a very effective way to add raw foods to your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days, even less time depending on your setup.
Growing your own sprouts means having fresh organic vegetables every day from a square foot of counter space. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds. Other seeds include broccoli, cabbage, mustard seed, garbanzos, and quinoa.
Benefits of sprouting
Growing sprouts is economic. Seeds can multiply 8-15 times their weight. Depending on what you grow, you can get away with spending 25 cents for a pound of fresh sprouted indoor-grown organic greens.
Sprouts are nutritious. They are baby plants in their prime. They have a greater concentration of vitamins and minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosamines, trace minerals, bioflavinoids and chemo-protectants such as sulphoraphane and isoflavone which work against toxins, resist cell mutation and invigorate the body's immune system than at any other point in the plant's life even when compared with the mature vegetable.
Sprounts are organic. No pesticides, fumigants or synthetic fertilizers. No
chemicals.
Sprouts can be grown anytime anywhere . From Alaska to Florida, in January or June, enjoy LIVING food anytime, anywhere. I highly recommend the book "The Sprouting Book" by Ann Wigmore who was considered an authority on sprouting until she tragically died in a fire in 1993.
Growing sprouts is easy and takes only a few minutes of care per day. Just add water. No special lights are required. 1 pound can grow in only 12 inches of space depending on how you are setup.
Sprouts are fresh, LIVING foods. No loss of nutrients sitting in warehouses or on grocery store's shelves.
Sprouts are easily digestible. Because they are baby plants, their delicate cell walls easily release elemental nutrients. Abundant enzymes make them easy to digest even for those with a weak digestion.
Growing sprouts offers you versatility. You can have more varieties of salad greens than on the grocery store shelves. Including buckwheat lettuce, garlic chives, baby sunflower, golden alfalfa, Chinese cabbage, purple turnip, curly kale, daikon radish, crimson clover, and more. Your salads will come alive.
Growing sprouts is ecologically sound. No airplanes, fuel or oil was consumed to deliver this food to you. No synthetic fertilizers or petroleum-based pesticides.
In my opinion, one of the best sources of inexpensive kits to grow you own sprouts (as well as wheat grass and barley grass) is wheatgrasskits.com.
Sprouting and safety
There have been a few recent news stories regarding salmonella contamination in sprouts. These have been combined with warnings from the Food and Drug Administration that sprouts could be contaminated with food poisoning bacteria and advising the very old, the very young, and those with compromised immune systems to avoid raw sprouts.
Most people knowledgeable in sprouting feel that these stories were far overblown because it made interesting news - it's the original "health food might be bad for you" story.
What can you do to be extra safe in your sprouting?
Use certified organic seeds. Organic certification assures that seeds have been grown and handled in a manner which helps minimize possible sources of contamination. Manure used on organic fields, for example, must be composted for a long period of time. Composting has been shown to reduce or eliminate pathogens in manure. Organic farmers are also required to use rodent/bird proof storage for seeds destined for consumption. Organic sprouting seeds have NOT been implicated in any outbreak of food poisoning. My favorite source for certified organic sprouting seeds is here. (If the page is blank you can search their site for 'sprouting').
Also refrigerate finished sprouts. Ideally you want to eat them the day they are picked. Treat sprouts and foods containing sprouts just as you would any nutritious food - refrigerate until used. Happy sprouting!
Have you ever heard of a vegetable which continues to gain vitamins after you harvest it? Sprouts do this. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Compare this with store-bought vegetables and fruits, which start losing their vitamin content as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.
Broccoli sprouts fight cancer
Researchers at Johns Hopkins University School of Medicine have discovered that 3-day old broccoli sprouts have exceptionally high amounts of a natural cancer-fighting compound. For many years, scientists have known that vegetables in the cabbage family benefit health. Recently, they've been successful in drilling down further to uncover those benefits, and the reasons why eating such foods can reduce the risk of disease. Dr. Paul Talalay and his colleagues, researching this question for over 20 years, showed that some varieties of vegetables such as broccoli contain high amounts of a substance called 'sulforaphane' which helped support antioxidants, such as vitamins C and vitamin E.(1) This is another example of the synergy which we often find in nature.
Next, the researchers found when testing tender shoots of broccoli at the 3-day-old stage that they contained high amounts of a concentrated form of the cancer fighter, 20 to 50 times more than in mature brocoli. (2)
Why eat sprouts? There are many reasons. In addition to providing the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion. Sprouts are also deliciously fresh and colourful.
Sprouting at home takes only a few moments a day and can produce a good portion of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is a very effective way to add raw foods to your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days, even less time depending on your setup.
Growing your own sprouts means having fresh organic vegetables every day from a square foot of counter space. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds. Other seeds include broccoli, cabbage, mustard seed, garbanzos, and quinoa.
Benefits of sprouting
Growing sprouts is economic. Seeds can multiply 8-15 times their weight. Depending on what you grow, you can get away with spending 25 cents for a pound of fresh sprouted indoor-grown organic greens.
Sprouts are nutritious. They are baby plants in their prime. They have a greater concentration of vitamins and minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosamines, trace minerals, bioflavinoids and chemo-protectants such as sulphoraphane and isoflavone which work against toxins, resist cell mutation and invigorate the body's immune system than at any other point in the plant's life even when compared with the mature vegetable.
Sprounts are organic. No pesticides, fumigants or synthetic fertilizers. No
chemicals.
Sprouts can be grown anytime anywhere . From Alaska to Florida, in January or June, enjoy LIVING food anytime, anywhere. I highly recommend the book "The Sprouting Book" by Ann Wigmore who was considered an authority on sprouting until she tragically died in a fire in 1993.
Growing sprouts is easy and takes only a few minutes of care per day. Just add water. No special lights are required. 1 pound can grow in only 12 inches of space depending on how you are setup.
Sprouts are fresh, LIVING foods. No loss of nutrients sitting in warehouses or on grocery store's shelves.
Sprouts are easily digestible. Because they are baby plants, their delicate cell walls easily release elemental nutrients. Abundant enzymes make them easy to digest even for those with a weak digestion.
Growing sprouts offers you versatility. You can have more varieties of salad greens than on the grocery store shelves. Including buckwheat lettuce, garlic chives, baby sunflower, golden alfalfa, Chinese cabbage, purple turnip, curly kale, daikon radish, crimson clover, and more. Your salads will come alive.
Growing sprouts is ecologically sound. No airplanes, fuel or oil was consumed to deliver this food to you. No synthetic fertilizers or petroleum-based pesticides.
In my opinion, one of the best sources of inexpensive kits to grow you own sprouts (as well as wheat grass and barley grass) is wheatgrasskits.com.
Sprouting and safety
There have been a few recent news stories regarding salmonella contamination in sprouts. These have been combined with warnings from the Food and Drug Administration that sprouts could be contaminated with food poisoning bacteria and advising the very old, the very young, and those with compromised immune systems to avoid raw sprouts.
Most people knowledgeable in sprouting feel that these stories were far overblown because it made interesting news - it's the original "health food might be bad for you" story.
What can you do to be extra safe in your sprouting?
Use certified organic seeds. Organic certification assures that seeds have been grown and handled in a manner which helps minimize possible sources of contamination. Manure used on organic fields, for example, must be composted for a long period of time. Composting has been shown to reduce or eliminate pathogens in manure. Organic farmers are also required to use rodent/bird proof storage for seeds destined for consumption. Organic sprouting seeds have NOT been implicated in any outbreak of food poisoning. My favorite source for certified organic sprouting seeds is here. (If the page is blank you can search their site for 'sprouting').
Also refrigerate finished sprouts. Ideally you want to eat them the day they are picked. Treat sprouts and foods containing sprouts just as you would any nutritious food - refrigerate until used. Happy sprouting!
http://www.healingdaily.com/detoxification-diet/sprouts.htm
Second is juicing. When you drink certain raw, FRESH fruit and vegetable juices, you're basically drinking a liquid multivitamin thats more natural, cheaper and easily digested then the Centrum you could buy at your apothecary (isn't that a nice word?). The beauty of juicing is the fact that there really is no controversy surrounding it unlike other forms of alternative therapies. It's pretty much agreed universally that we should be able to get almost all of our nutrients from a healthy diet and supplements should never replace a good diet. So here's a bit on juices:
QUOTE
Some of the benefits of juicing revolve around the idea that the juice is basically a type of pure, clean, living water, that is organic and packed with nutrition. The belief that the juice is living refers to the fact that active enzymes are found in the juice. The concept, which labels the juice organic, refers to the fact that the nutrients are highly bio-available and easily utilized by our bodies. When we juice we separate the enzymes, minerals, nutrients and water from the fiber. This juice is digested in minutes and allows for a more efficient utilization of nutrients by sparing our body from the bulk of digestion, a process itself that requires a great deal of time and energy. Juicing however should not be done at the expense of eating raw fruits and vegetables each day! Our bodies do need this fiber to help keep the colon clean and functioning properly. We need to consume a variety of vegetables and their juices in order to ensure we are getting an adequate amount of all nutrients. This includes even trying to rotate varieties of individual vegetables! Organically grown food is always preferable (see my section on diet). Juice as much as you can comfortably drink without forcing each day, at least a pint or two. I feel the consumption of vegetable juice to be more important than fruit juice, perhaps on the order of 3 to 1. Triturating or pulverization is the method used by the best juicers. They are most able to release the vital nutrients into the liquid and will generate a fiber free juice. These machines are the most expensive type of juicer, but I feel it is worth the investment. Next best is the type of machine that uses the centrifugal method. This is the type I used when I first started juicing. These machines work well, are durable, and cost much less. However, some fiber is left behind, and this method is less efficient. Any fresh, raw juice is better than no juice at all.
So in order to actually get started juicing, you need a juicer. They can run a pretty penny unfortunately. But I actually just got this one http://wheatgrassjuicers.livingright.com/i...nual-mj445.html and it's been working pretty good. It takes a minute to make some juice but when you take that shot of fresh liquid, you feel the results. Brings me to my next point, there's a certain juice that's measurably healthier then most other vegetables, called wheatgrass juice. It contains high amounts of beta carotene, a whole spectrum of vitamins and minerals, chlorophyll, antixidants, etc. One could classify it as a superfood. If you're lucky enough, you can find it in trays at health food stores. When you take a shot of wheatgrass, you can feel the effects. It makes you feel more clearheaded, you get a nice energy rush too. That's how I feel, atleast. It's pretty potent stuff. Anyways, aside from wheatgrass, there's also spirulina, chlorella, and barley grass that all fall under the class of green superfoods. Most of the cereal grasses have similar health benefits to wheatgrass, and spirulina and chlorella are a type of algae that are similar but carry their own added benefits. Spirulina for example:
QUOTE
Why has spirulina been called a superfood?
Because it contains the most remarkable concentration of nutrients known in any food, plant, grain or herb. It's the highest protein food- over 60% all digestible vegetable protein. It has the highest concentration of beta carotene, vitamin B-12, iron and trace minerals and the rare essential fatty acid GLA. These make spirulina a great whole food alternative to isolated vitamin and minerals.
The scientific research with spirulina identifies some unusual health giving phytonutrients. What are they?
Spirulina's dark color comes from a rainbow of natural pigments. They harvest sunlight at different wavelengths and protect from too much sun. These pigments offer unusual health benefits and help synthesize many enzymes necessary for regulating body metabolism. They are chlorophyll (green), carotenoids (yellow and orange) and phycocyanin (blue), the dominant color.
I know Beta Carotene is an anti-cancer antioxidant nutrient. Is natural different than synthetic beta carotene?
Spirulina is the richest Beta Carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection.
What is so unique about spirulina as a source of GLA?
A food source of GLA is important, especially for women. Known GLA foods are mothers milk and oil extracts of evening primrose, black currant and borage seeds. Spirulina is a potent source, an astonishing 1% by weight! Eight spirulina tablets contain equivalent GLA to a capsule of primrose oil. I've heard from many women who have appreciated spirulina's benefits for PMS and for healthy, beautiful skin.
How much should people take and when should they take it?
Long time consumers and scientific evidence both suggest 2-5 grams a day bring significant health benefits. This is a teaspoon of powder or 6 to 20 tablets. Take it every day for best results. Because spirulina is a whole food, you can take it alone or with meals. Take convenient tablets anytime. Or, mix spirulina powder in a fruit juice smoothie as an instant breakfast, or in a vegetable juice smoothie in the afternoon.
What are the benefits for an aging population?
Spirulina is an ideal anti-aging food: concentrated nutrient value, easily digested and loaded with antioxidants. Beta Carotene is good for healthy eyes and vision. This all vegetable, low fat protein means we can lighten up on a meat centered diet that can aggravate arthritis and raise cholesterol. When we choose to eat less meat, vegetables like spirulina are good sources of more iron and essential minerals.
As people age, many who don't eat enough, have restricted diets or poor digestion may experience low energy from being undernourished. Spirulina builds healthy lactobacillus, aiding assimilation and elimination and relieving constipation. Older people really notice an energy boost. In Japan, 73% of those taking spirulina are over 50 years old!
Because it contains the most remarkable concentration of nutrients known in any food, plant, grain or herb. It's the highest protein food- over 60% all digestible vegetable protein. It has the highest concentration of beta carotene, vitamin B-12, iron and trace minerals and the rare essential fatty acid GLA. These make spirulina a great whole food alternative to isolated vitamin and minerals.
The scientific research with spirulina identifies some unusual health giving phytonutrients. What are they?
Spirulina's dark color comes from a rainbow of natural pigments. They harvest sunlight at different wavelengths and protect from too much sun. These pigments offer unusual health benefits and help synthesize many enzymes necessary for regulating body metabolism. They are chlorophyll (green), carotenoids (yellow and orange) and phycocyanin (blue), the dominant color.
I know Beta Carotene is an anti-cancer antioxidant nutrient. Is natural different than synthetic beta carotene?
Spirulina is the richest Beta Carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection.
What is so unique about spirulina as a source of GLA?
A food source of GLA is important, especially for women. Known GLA foods are mothers milk and oil extracts of evening primrose, black currant and borage seeds. Spirulina is a potent source, an astonishing 1% by weight! Eight spirulina tablets contain equivalent GLA to a capsule of primrose oil. I've heard from many women who have appreciated spirulina's benefits for PMS and for healthy, beautiful skin.
How much should people take and when should they take it?
Long time consumers and scientific evidence both suggest 2-5 grams a day bring significant health benefits. This is a teaspoon of powder or 6 to 20 tablets. Take it every day for best results. Because spirulina is a whole food, you can take it alone or with meals. Take convenient tablets anytime. Or, mix spirulina powder in a fruit juice smoothie as an instant breakfast, or in a vegetable juice smoothie in the afternoon.
What are the benefits for an aging population?
Spirulina is an ideal anti-aging food: concentrated nutrient value, easily digested and loaded with antioxidants. Beta Carotene is good for healthy eyes and vision. This all vegetable, low fat protein means we can lighten up on a meat centered diet that can aggravate arthritis and raise cholesterol. When we choose to eat less meat, vegetables like spirulina are good sources of more iron and essential minerals.
As people age, many who don't eat enough, have restricted diets or poor digestion may experience low energy from being undernourished. Spirulina builds healthy lactobacillus, aiding assimilation and elimination and relieving constipation. Older people really notice an energy boost. In Japan, 73% of those taking spirulina are over 50 years old!
The nice thing about spirulina is that there's a lot of scientific experiments documenting it's health benefits. http://www.spirulina.com/SPLScience.html is a library of some of the benefits that science has found. For example, it can serve as a prebiotic food and feed the good bacteria in your gut. It can also stop HIV from replicating. Pretty potent.
But these aren't the only superfoods. Here's an article on the top 5 that you may or may not have heard of:
QUOTE
The worlds 5 top superfoods:
Aloe Vera
The inner gel of the aloe vera leaf contains around 200 active compounds with over 75 nutrients. These include 20 minerals, 18 amino acids and 12 vitamins (even vitamin B12 - one of the very few plant sources of this vitamin). Aloe vera has anti-microbial properties fighting fungi and bacteria and contains anti-inflammatory plant steroids and enzymes. Aloe vera also aids digestion and elimination, boosts the immune system, and is incredibly healing and beautifying for the skin, stimulating collagen production and moisturizing.
Goji Berries
Goji berries contain 500 times more vitamin C than oranges and more beta-carotene than carrots as well as 21 minerals, 18 amino acids, B vitamins (B1, B2 and B6) and vitamin E, efficacious polysaccarides that excel at boosting the immune system and other complex compounds that work their bio-magic in the body. Goji berries are said to deter aging (eaten daily by the most well documented case of longevity, Li Qing Yuen, who reportedly lived to the age of 252!), boost your libido, lower cholesterol and improve vision. They also show anti-cancer potential due to their content of germanium, a trace mineral known to induce the production of the powerful anti-cancer agent interferon.
Chocolate (Cacao)
Pure chocolate contains over 300 compounds including psychoactives such as PEA (phenylethylamine) the 'love chemical' that releases dopamine in the pleasure-centres of the brain and is said to induce feelings of excitement, attraction, and euphoria, and the feel-good cannabinoid anandamide that mimics the effects of marijuana and has recently been attributed to the 'runner's high' experienced by athletes. Tryptophan is also known for its mood-enhancing traits and increases levels of the neurotransmitter serotonin. Chocolate is an aphrodisiac king, these chemicals no doubt contributing to such efficacy, and contains 'nature's Viagra' arginine that enhances arousal and sensation in men and women. Chocolate is also the highest antioxidant food on the planet, exceeding blueberries, grapes and green tea, is exceptionally high in magnesium (great for the heart and nervous system) and contains the beautifying mineral sulphur. No wonder it has been called 'the food of the gods'! Note that these properties are highest in raw cacao (pure and unrefined) which is leagues apart from commercial chocolate products, containing none of the detriments such as sugar, hydrogenated fats, milk, additives, agro-chemicals and solvents.
Chlorella (and Spirulina)
Water grown algae such as chlorella and spirulina have phenomenal nutritional value. Chlorella is 60% protein (19 amino acids including all eight essentials), contains all the B vitamins (including B12 - a rare plant source), vitamins C and E, a wealth of minerals and trace minerals, nucleic acids (RNA and DNA) and chlorophyll (the highest quantities of these ever found in a natural source), as well as essential fatty acids and a host of phytochemicals. Chlorella is exceptionally good at detoxifying the body of pollutants such as heavy metals, pesticides and PCB's. It also contains age-defying nucleic acids, is immune and blood boosting and shown to be an effective aid aside cancer treatments. Chlorella is the most popular supplement in Japan, classified by the government as a 'functional food' and taken daily by over 7 million users. Aside a few differing benefits, chlorella and spirulina have many parallel virtues. As a note, grasses such as wheat and barley grass are also potent detoxifiers, bursting with life and high in enzymes, chlorophyll, antioxidants and amino acids.
Bee Pollen
Called the 'perfect food', bee pollen has an awesome constitution. Around 40% protein of a highly digestible form, these magical grains house 16 vitamins, 28 minerals, a host of enzymes, hormone precursors (that stimulate hormone production), lecithin, fatty acids, nucleic acids and antioxidant phytonutrients as well as yet identified constituents. Studies have revealed antibiotic and cholesterol lowering abilities, immune system enhancement and excellent skin healing traits. Pollen is also believed to be an anti aging food, discovered by Dr. Tsitsin, chief biologist at the Longevity Institute in Vladivostak, to be eaten daily by over 200 natives of Georgia (formerly the Soviet Union) that were living upwards of 125 years of age! Try to get fresh or unheated pollen to reap the benefits of all the enzymes and healthy constituents. Other bee products such as honey and propolis are also potent healing foods.
Aloe Vera
The inner gel of the aloe vera leaf contains around 200 active compounds with over 75 nutrients. These include 20 minerals, 18 amino acids and 12 vitamins (even vitamin B12 - one of the very few plant sources of this vitamin). Aloe vera has anti-microbial properties fighting fungi and bacteria and contains anti-inflammatory plant steroids and enzymes. Aloe vera also aids digestion and elimination, boosts the immune system, and is incredibly healing and beautifying for the skin, stimulating collagen production and moisturizing.
Goji Berries
Goji berries contain 500 times more vitamin C than oranges and more beta-carotene than carrots as well as 21 minerals, 18 amino acids, B vitamins (B1, B2 and B6) and vitamin E, efficacious polysaccarides that excel at boosting the immune system and other complex compounds that work their bio-magic in the body. Goji berries are said to deter aging (eaten daily by the most well documented case of longevity, Li Qing Yuen, who reportedly lived to the age of 252!), boost your libido, lower cholesterol and improve vision. They also show anti-cancer potential due to their content of germanium, a trace mineral known to induce the production of the powerful anti-cancer agent interferon.
Chocolate (Cacao)
Pure chocolate contains over 300 compounds including psychoactives such as PEA (phenylethylamine) the 'love chemical' that releases dopamine in the pleasure-centres of the brain and is said to induce feelings of excitement, attraction, and euphoria, and the feel-good cannabinoid anandamide that mimics the effects of marijuana and has recently been attributed to the 'runner's high' experienced by athletes. Tryptophan is also known for its mood-enhancing traits and increases levels of the neurotransmitter serotonin. Chocolate is an aphrodisiac king, these chemicals no doubt contributing to such efficacy, and contains 'nature's Viagra' arginine that enhances arousal and sensation in men and women. Chocolate is also the highest antioxidant food on the planet, exceeding blueberries, grapes and green tea, is exceptionally high in magnesium (great for the heart and nervous system) and contains the beautifying mineral sulphur. No wonder it has been called 'the food of the gods'! Note that these properties are highest in raw cacao (pure and unrefined) which is leagues apart from commercial chocolate products, containing none of the detriments such as sugar, hydrogenated fats, milk, additives, agro-chemicals and solvents.
Chlorella (and Spirulina)
Water grown algae such as chlorella and spirulina have phenomenal nutritional value. Chlorella is 60% protein (19 amino acids including all eight essentials), contains all the B vitamins (including B12 - a rare plant source), vitamins C and E, a wealth of minerals and trace minerals, nucleic acids (RNA and DNA) and chlorophyll (the highest quantities of these ever found in a natural source), as well as essential fatty acids and a host of phytochemicals. Chlorella is exceptionally good at detoxifying the body of pollutants such as heavy metals, pesticides and PCB's. It also contains age-defying nucleic acids, is immune and blood boosting and shown to be an effective aid aside cancer treatments. Chlorella is the most popular supplement in Japan, classified by the government as a 'functional food' and taken daily by over 7 million users. Aside a few differing benefits, chlorella and spirulina have many parallel virtues. As a note, grasses such as wheat and barley grass are also potent detoxifiers, bursting with life and high in enzymes, chlorophyll, antioxidants and amino acids.
Bee Pollen
Called the 'perfect food', bee pollen has an awesome constitution. Around 40% protein of a highly digestible form, these magical grains house 16 vitamins, 28 minerals, a host of enzymes, hormone precursors (that stimulate hormone production), lecithin, fatty acids, nucleic acids and antioxidant phytonutrients as well as yet identified constituents. Studies have revealed antibiotic and cholesterol lowering abilities, immune system enhancement and excellent skin healing traits. Pollen is also believed to be an anti aging food, discovered by Dr. Tsitsin, chief biologist at the Longevity Institute in Vladivostak, to be eaten daily by over 200 natives of Georgia (formerly the Soviet Union) that were living upwards of 125 years of age! Try to get fresh or unheated pollen to reap the benefits of all the enzymes and healthy constituents. Other bee products such as honey and propolis are also potent healing foods.
And among everyday foods that you encounter at the grocery store...
QUOTE
Superfood Foods
Discover the delicious difference when you enjoy powerful superfoods that are packed with nutrients to fight off disease, boost your energy and keep you healthy. Choose from our wide selection of the finest organic and all-natural superfoods, and see how super your life can be!
Back to Superfoods – Super You! Healthy Eating Plan homepage
apples
Each crisp, juicy apple provides five grams of fiber and an abundance of antioxidants, which may support cardiovascular health. Enjoy baked with cinnamon and granola or sliced into wedges.
berries
Whether you choose blueberries, cranberries, blackberries, raspberries or strawberries, your body benefits from these nutrition-packed gems. Deliciously tangy and sweet, berries contain antioxidant compounds called anthocyanins that reduce free-radicals in the body, which may help to slow the aging process.
cinnamon
A USDA study shows that consuming a half teaspoon of cinnamon per day may significantly lower blood sugar in people with type 2 diabetes, as well as reduce triglyceride, LDL cholesterol, and total cholesterol levels. Sweet!
citrus
Citrus fruits, such as oranges, grapefruits and tangerines, contain flavonoids that are unique to the citrus family. Naringin produced in grapefruits and hesperidin found in oranges are both powerful antioxidants. Sweet, juicy and versatile, citrus fruits are high in vitamin C, folic acid and potassium.
cruciferous vegetables
Vibrant and crisp, broccoli, kale, cabbage and Brussels sprouts are members of the Brassica oleracea italica family. Named for their resemblance to a Greek cross, cruciferous vegetables not only taste great steamed and sautéed, they are also a good source of dietary fiber and complex carbohydrates. Some studies show that low-fat diets rich in fruits and vegetables may reduce the risk of some types of cancer.
eggs
Simply folded into an omelet or whipped into a grand soufflé, eggs (especially egg whites) provide an inexpensive source of high-quality protein. Eggs are not only low in carbohydrates and sodium, but they contain lutein and zeaxanthin, antioxidants that support eye health. Whether you prefer brown or white eggs, be kind to your fine-feathered friends and always choose cage-free, organic eggs.
green foods
It’s easy being green! Wheat grass, spirulina, chlorella and barley grass add extra bounce to your step.Not quite familiar with green foods? These concentrated,powerful supplements are rich in protein and burst with carotenoids, chlorophyll, vitamins, minerals and essential fatty acids. Support your health every day with the healthy nutrients of green food supplements.
green leafy vegetables
Spinach, kale, Swiss chard and romaine lettuce each contain beta-carotene, lutein and zeaxanthin that work together to support overall health. As good sources of vitamin B and minerals, adding a wide variety of leafy greens to your plate, every day, ensures that you will reap their healthy benefits.
herbs and spices
Spice up your life! Studies show that common herbs and spices, such as sage and rosemary, are rich in antioxidants and may support healthy digestive function and the nervous system. About a teaspoon per day added to your favorite recipes is all it takes!
honey
The buzz about honey is true! Full of B-complex vitamins, amino acids and enzymes, raw honey is tasty and a great substitute for refined sugars. Enjoy swirled into tea or drizzled over oatmeal.
kiwifruit One petite kiwifruit packs as much vitamin C as an orange. Since we are unable to create vitamin C in our bodies, it is important to replenish this essential vitamin each day. Enjoy kiwifruit in smoothies and fruit salads.
legumes
Beans and lentils, members of the legume family, are an excellent source of hearty, low-fat plant protein. Simmered in soups or blended into tangy spreads, legumes are a versatile and delicious introduction to superfoods. Soluble fiber from beans and lentils, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of legumes provides at least four grams of soluble fiber.
nuts & seeds
Roasted, toasted or raw, nuts and seeds are a delicious source of protein and fiber. A tasty snack, nuts and seeds pack a nutritious punch with heart-healthy monosaturated oils, vitamins and minerals. The lignans in seeds have been demonstrated to reduce cholesterol levels, and scientific evidence suggests, but does not prove, that eating one and a half ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
oats
Stick-to-your-ribs nutrition! Simmered into a warm cereal, oatmeal provides a good source of complex carbohydrates. Soluble fiber from foods, such as oats, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A half-cup serving of oats supplies about nine grams of fiber.
olives & olive oil
Rich and fruity, olive oil stands out as a culinary staple in Mediterranean cultures. A good source of monounsaturated fat, adding two tablespoons of olive oil per day to your diet may support cardiovascular health. Favolosamente!
omega-3 fish
Cold-water fish like wild salmon, tuna and trout contain beneficial omega-3 fatty acids. Supportive, but not conclusive research shows that consumption of EPA and DHAomega-3fattyacidsmayreducetheriskof coronaryheartdisease.Whileamounts may vary by species, origin and season, one serving of omega fish provides at least 0.5 grams of EPA and DHA omega-3 fatty acids. There’s nothing fishy about that!
orange veggies
More beta is better! Vibrant orange vegetables, such as pumpkins, butternut squash, sweet potatoes and carrots contain high levels of beta-carotene. A beneficial nutrient found in fruits and vegetables, beta-carotene is converted into vitamin A, giving the body an antioxidant boost. Cooking vegetables also makes the nutrients easier to absorb. Enjoy roasted acorn squash or lightly steamed carrots.
pomegranates
Rich in powerful, free-radical fighting antioxidants called polyphenols, an eight-ounce serving of pomegranate juice enjoyed daily may support normal levels of cholesterol and healthy coronary artery function.
soy
Somewhat of a miracle bean,soy’s superstar status stemsfromitsculinaryadaptability and health properties. According to the FDA, adding 25 grams of soy protein each day, to a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Versatile and delicious, enjoy soy in its many forms including tofu, tempeh, miso, edamame and soymilk.
tea
Sip your way to good health with a calming cup of tea. True teas, whether they are green, white, black or oolong, originate from the Camellia sinensis plant. Processing techniques differentiate each type of tea. With beneficial levels of flavonoids and only two calories per cup, drinking tea is a great way to support overall health.
tomatoes
Naturally delicious and full of nutrients, tomatoes contain an abundance of lycopene, a health-promoting plant pigment. Lycopene not only gives tomatoes their ruby red color, it also helps support immune function and prostate health. Cooked tomatoes found in pasta sauce, salsa and tomato paste enhance the absorption of lycopene into your system.
turkey
A lean, mean energy machine! Versatile and low-fat, turkey breast is an excellent protein choice. Juicy, delicious and rich in zinc, turkey is best enjoyed in soups, salads and sandwiches.
whole grains
Rich in complex carbohydrates, whole grains add beneficial phytonutrients, fiber, vitamins and minerals to your diet. Packed with nutrition, the germ or “heart� of the kernel adds essential B-vitamins, iron and zinc to your plate. Diets rich in whole-grain, plant-based foods may reduce the risk of heart disease and some cancers.
yogurt and kefir
Creamy and cool, cultured dairy products, such as yogurt, kefir and buttermilk, contain probiotics. Also known as “friendly bacteria,� probiotics support the intestinal tract and the immune system. Maintain the overall health of your immune system and enjoy a cup of fruit yogurt, savor a tangy raspberry kefir or stir buttermilk into roasted garlic mashed potatoes.
Discover the delicious difference when you enjoy powerful superfoods that are packed with nutrients to fight off disease, boost your energy and keep you healthy. Choose from our wide selection of the finest organic and all-natural superfoods, and see how super your life can be!
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apples
Each crisp, juicy apple provides five grams of fiber and an abundance of antioxidants, which may support cardiovascular health. Enjoy baked with cinnamon and granola or sliced into wedges.
berries
Whether you choose blueberries, cranberries, blackberries, raspberries or strawberries, your body benefits from these nutrition-packed gems. Deliciously tangy and sweet, berries contain antioxidant compounds called anthocyanins that reduce free-radicals in the body, which may help to slow the aging process.
cinnamon
A USDA study shows that consuming a half teaspoon of cinnamon per day may significantly lower blood sugar in people with type 2 diabetes, as well as reduce triglyceride, LDL cholesterol, and total cholesterol levels. Sweet!
citrus
Citrus fruits, such as oranges, grapefruits and tangerines, contain flavonoids that are unique to the citrus family. Naringin produced in grapefruits and hesperidin found in oranges are both powerful antioxidants. Sweet, juicy and versatile, citrus fruits are high in vitamin C, folic acid and potassium.
cruciferous vegetables
Vibrant and crisp, broccoli, kale, cabbage and Brussels sprouts are members of the Brassica oleracea italica family. Named for their resemblance to a Greek cross, cruciferous vegetables not only taste great steamed and sautéed, they are also a good source of dietary fiber and complex carbohydrates. Some studies show that low-fat diets rich in fruits and vegetables may reduce the risk of some types of cancer.
eggs
Simply folded into an omelet or whipped into a grand soufflé, eggs (especially egg whites) provide an inexpensive source of high-quality protein. Eggs are not only low in carbohydrates and sodium, but they contain lutein and zeaxanthin, antioxidants that support eye health. Whether you prefer brown or white eggs, be kind to your fine-feathered friends and always choose cage-free, organic eggs.
green foods
It’s easy being green! Wheat grass, spirulina, chlorella and barley grass add extra bounce to your step.Not quite familiar with green foods? These concentrated,powerful supplements are rich in protein and burst with carotenoids, chlorophyll, vitamins, minerals and essential fatty acids. Support your health every day with the healthy nutrients of green food supplements.
green leafy vegetables
Spinach, kale, Swiss chard and romaine lettuce each contain beta-carotene, lutein and zeaxanthin that work together to support overall health. As good sources of vitamin B and minerals, adding a wide variety of leafy greens to your plate, every day, ensures that you will reap their healthy benefits.
herbs and spices
Spice up your life! Studies show that common herbs and spices, such as sage and rosemary, are rich in antioxidants and may support healthy digestive function and the nervous system. About a teaspoon per day added to your favorite recipes is all it takes!
honey
The buzz about honey is true! Full of B-complex vitamins, amino acids and enzymes, raw honey is tasty and a great substitute for refined sugars. Enjoy swirled into tea or drizzled over oatmeal.
kiwifruit One petite kiwifruit packs as much vitamin C as an orange. Since we are unable to create vitamin C in our bodies, it is important to replenish this essential vitamin each day. Enjoy kiwifruit in smoothies and fruit salads.
legumes
Beans and lentils, members of the legume family, are an excellent source of hearty, low-fat plant protein. Simmered in soups or blended into tangy spreads, legumes are a versatile and delicious introduction to superfoods. Soluble fiber from beans and lentils, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of legumes provides at least four grams of soluble fiber.
nuts & seeds
Roasted, toasted or raw, nuts and seeds are a delicious source of protein and fiber. A tasty snack, nuts and seeds pack a nutritious punch with heart-healthy monosaturated oils, vitamins and minerals. The lignans in seeds have been demonstrated to reduce cholesterol levels, and scientific evidence suggests, but does not prove, that eating one and a half ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
oats
Stick-to-your-ribs nutrition! Simmered into a warm cereal, oatmeal provides a good source of complex carbohydrates. Soluble fiber from foods, such as oats, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A half-cup serving of oats supplies about nine grams of fiber.
olives & olive oil
Rich and fruity, olive oil stands out as a culinary staple in Mediterranean cultures. A good source of monounsaturated fat, adding two tablespoons of olive oil per day to your diet may support cardiovascular health. Favolosamente!
omega-3 fish
Cold-water fish like wild salmon, tuna and trout contain beneficial omega-3 fatty acids. Supportive, but not conclusive research shows that consumption of EPA and DHAomega-3fattyacidsmayreducetheriskof coronaryheartdisease.Whileamounts may vary by species, origin and season, one serving of omega fish provides at least 0.5 grams of EPA and DHA omega-3 fatty acids. There’s nothing fishy about that!
orange veggies
More beta is better! Vibrant orange vegetables, such as pumpkins, butternut squash, sweet potatoes and carrots contain high levels of beta-carotene. A beneficial nutrient found in fruits and vegetables, beta-carotene is converted into vitamin A, giving the body an antioxidant boost. Cooking vegetables also makes the nutrients easier to absorb. Enjoy roasted acorn squash or lightly steamed carrots.
pomegranates
Rich in powerful, free-radical fighting antioxidants called polyphenols, an eight-ounce serving of pomegranate juice enjoyed daily may support normal levels of cholesterol and healthy coronary artery function.
soy
Somewhat of a miracle bean,soy’s superstar status stemsfromitsculinaryadaptability and health properties. According to the FDA, adding 25 grams of soy protein each day, to a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Versatile and delicious, enjoy soy in its many forms including tofu, tempeh, miso, edamame and soymilk.
tea
Sip your way to good health with a calming cup of tea. True teas, whether they are green, white, black or oolong, originate from the Camellia sinensis plant. Processing techniques differentiate each type of tea. With beneficial levels of flavonoids and only two calories per cup, drinking tea is a great way to support overall health.
tomatoes
Naturally delicious and full of nutrients, tomatoes contain an abundance of lycopene, a health-promoting plant pigment. Lycopene not only gives tomatoes their ruby red color, it also helps support immune function and prostate health. Cooked tomatoes found in pasta sauce, salsa and tomato paste enhance the absorption of lycopene into your system.
turkey
A lean, mean energy machine! Versatile and low-fat, turkey breast is an excellent protein choice. Juicy, delicious and rich in zinc, turkey is best enjoyed in soups, salads and sandwiches.
whole grains
Rich in complex carbohydrates, whole grains add beneficial phytonutrients, fiber, vitamins and minerals to your diet. Packed with nutrition, the germ or “heart� of the kernel adds essential B-vitamins, iron and zinc to your plate. Diets rich in whole-grain, plant-based foods may reduce the risk of heart disease and some cancers.
yogurt and kefir
Creamy and cool, cultured dairy products, such as yogurt, kefir and buttermilk, contain probiotics. Also known as “friendly bacteria,� probiotics support the intestinal tract and the immune system. Maintain the overall health of your immune system and enjoy a cup of fruit yogurt, savor a tangy raspberry kefir or stir buttermilk into roasted garlic mashed potatoes.
One final link on everyday superfoods by Perricone: http://www.oprah.com/presents/2005/young/l...uperfoods.jhtml
This post isn't necessarily meant as a guide to acne only, but your overall health. Obvioiusly some foods like chocolate or hot peppers could cause problems for some people.
