Life flies past us so quickly, and sometimes I’m certain the sound of the wind is actually the sound of life flying by.  That’s the way it’s felt lately; a whirling blur, a constant hum, non-stop motion.  Since my last post in August, I’ve gone on a 14-state road trip, moved from the East Coast back to my beautiful California, and re-entered the corporate world after a year-long hiatus.  My husband quit his job to launch a graphic design business, we found a goat living on our new property, summer faded away into the brilliance of autumn, and I discovered almond flour.

Yes, that’s it.  I discovered almond flour. Extraordinary, delicious, versatile almond flour.

It’s not cheap — I paid about $35 for 5 pounds from my local co-op — but I’ve never enjoyed gluten-free baked goods more.  A single cup of almond flour provides the following nutrients:

• 140% of the RDA for vitamin E
• 80% of the RDA for magnesium
• 60% of the RDA for phosphorus
• 48% of the RDA for protein
• 32% of the RDA of calcium
• 16% of the RDA for folic acid

There’s more.  Almond flour also makes the best banana-nut bread/muffins ever.

Read more of this story »

The Child Nutrition Act is up for renewal and Congress has extended the deadline to early 2010. We’ve talked before about the pitiful school lunch situation in the U.S. and about how you can help advocate healthy lunches for healthy kids. What we haven’t really covered are the whys. Are the benefits of healthier lunches really worth the cost?

Read more of this story »

Chicken nuggets. Taco salad. Pizza. Cartons of milk. Hot dogs. Mystery meat. These foods were all staples of my elementary and high school cafeterias, despite clear guidelines about the nutritional benefits for school meals. Efforts to reform school lunch got a boost Tuesday when Institute of Medicine of the National Academies released “School Meals: Building Blocks for Healthy Children,” a report of recommendations for how to reform school lunch.

The report was requested by the United States Department of Agriculture (USDA) in order to help align the National School Lunch and School Breakfast Programs with the most recent set of dietary guidelines for Americans. Current school lunches must meet guidelines set in 1995, but nutritional knowledge has progressed since then, and the report tries to address those changes.

Read more of this story »

Can you imagine anything worse than being somewhere in public and realizing your breath is loaded with a smell so pungent that it’s offending everyone in a one mile radius from you?

It may be fair to say that garlic tops the list there.

Yikes. I’ve nightmares about this and think having a constant supply of a combination of mouthwash and chewing gum in my bag would be a great idea, but the fact remains that licking some grrr-lick can work nothing short of wonders for you, despite its grrrr factor.

Plus with a reputation for preventing everything from the common cold to aging, garlic is as much known for its versatility as for its effectiveness.

Hey, it can even be effective as a repellent - and not just for mosquitoes.

The word garlic comes from  garleac, meaning “spear leek” in Old English. It is reported to be native to Central Asia, and dates back over 6000 years.

But it was the Egyptians historically that took garlic to the next level. They worshipped it and placed clay garlic bulb models  in the tomb of none else than Tutankhamen. Can you believe, they even used it as currency? Who would’ve thought that money could stink so bad?

Egyptian folklore holds that garlic repelled vampires and ghosts, protected against the “Evil Eye”, and warded off nymphs said to terrorize pregnant women and engaged maidens. Garlic was also considered an aphrodisiac in Egypt. Nature decided to enshrine this super-substance in stink.

Researchers have known that the distinct aroma, flavor and healing properties of garlic come from an organic compound in garlic called allicin, which is also a powerful antioxidant or something that stop the damaging effects of radicals that can accelerate certain diseases.

Like a lot of other herbal medicines though, garlic was not subjected to a vigorous scientific study until earlier this year.

In a Science News report,Queen’s University Chemistry professor Derek Pratt, who led a study on how garlic does it said “We didn’t understand how garlic could contain such an efficient antioxidant, since it didn’t have a substantial amount of the types of compounds usually responsible for high antioxidant activity in plants, such as the flavanoids found in green tea or grapes.”

The  team experimented with synthetically-produced allicin, they found that an acid produced when allicin decomposes rapidly reacts with radicals, more than the allicin itself, explaining its effects better.

According to Dr. Pratt, who is Canada Research Chair in Free Radical Chemistry, no one has ever seen compounds, natural or synthetic, react this quickly as antioxidants.

“The reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact,” he told Science News.

That’s all for the science part. From the personal angle, I wonder why Nature wraps extremely good things in extremely bad packages. Maybe the rock band, The Verve, got it right when they sang that life is a bittersweet symphony. And sometimes it’s easier to appreciate the sweet, when you’ve had a taste of the bitter.

The energy giant BP and Martek Biosciences, a Maryland based company that uses micro algae to produce oil-based nutritional and dietary supplements, signed a Joint Development Agreement (JDA) earlier this month to produce microbial oils for biofuels applications.

Under this agreement, BP will provide the cash — up to $10 million for just the first phase — and Martek will provide the research expertise in algae fermentation technology. The idea is to develop a cost effective method of converting basic sugars derived from biomass into lipids, or microbial oils, with fermentation microorganisms. Chemical and thermocatalytic processes would then convert the oils into various types of biofuels.

Read more of this story »

Individual grains of teff are extremely small, just 1/150th of the size of a kernel of wheat.  When cooked as a hot cereal, the tiny grains –  comparable to the size of a poppy seed — create a deliciously smooth texture.  In fact, the taste and consistency of teff porridge is more like cream of wheat than any other gluten-free whole grain I’ve prepared.

When you see teff’s impressive nutritional profile, you’ll see why it provides a compelling case for adding this gluten-free grain to your diet.

Read more of this story »

“Jared’s nutritional advice in Clean Plates has the power to transform your individual health and our collective well-being.” Deepak Chopra, M.D., chairman and co-founder of The Chopra Centers for Wellbeing.

Read more of this story »

I can remember as a kid blowing the fuzz off of a dandelion weed and making a wish. Little did I know that dandelions were nutritious. Dandelion greens are considered a leafy vegetable that contain more nutrition than broccoli. Having a higher content of vitamins A, and C, and iron. Dandelions also contain lots of magnesium and potassium.

The best time to eat dandelion greens is in the spring and early summer when the leaves are still young. Dandelion greens should be harvested in early spring, before the flowers appear.  They’re a bit bitter but taste fantastic in a salad. You can also saute the flowers, roots and leaves with onion and garlic, serve them on a sandwich or salad, boil the leaves and serve like spinach or add them to your green smoothies like I do!

Read more of this story »

Prolonged inflammation causes the immune system to become off balance, and can result in damage to healthy tissue.

Poor diet is a main contributor to chronic inflammation, but several lifestyle factors such as lack of exercise, and excessive stress can promote inflammation as well.

Many health and nutrition experts are now starting to emphasize the importance of following an anti-inflammatory diet.

Here are a few tips to get you started on your way to less inflammation and better health:

Read more of this story »

Given half a chance, your body will balance out by itself, but this is only possible by getting out of the diet mentality and listening to what you truly need. Imagine taking all of the outward energy you expend on diets, fads and gimmicks and turning it inward, so that you can listen to what your body really wants. Working with your body rather than against it will bring about increased energy, stabilized weight and sustainable health. Eating consciously and making simple lifestyle changes will create positive results and release you from the endless cycle of dieting.

Read more of this story »

]]> http://eatdrinkbetter.com/2009/03/24/stop-dieting-and-start-listening-5-tips-for-better-health/feed/ http://eatdrinkbetter.com/2009/03/23/green-divas-guide-to-delicious-living-if-life-is-a-bowl-of-cherries-ill-drink-mine/ http://eatdrinkbetter.com/2009/03/23/green-divas-guide-to-delicious-living-if-life-is-a-bowl-of-cherries-ill-drink-mine/#comments Mon, 23 Mar 2009 16:27:01 +0000 Megan McWilliams http://eatdrinkbetter.com/2009/03/23/green-divas-guide-to-delicious-living-if-life-is-a-bowl-of-cherries-ill-drink-mine/ This picture reminds me of a little cherry convention. I’ve been asked to review a new cherry drink, but I thought I would indulge in a little cherry 101 first.

Did you know . . .

• Cherries are related to apricots
• Cultivation of cherries dates back to 300 b.c.
• Prunus avium, the common cherry tree is related to the rose bush!
• The name originates from Greek (of course) and in Latin means ‘of or for the birds’
• While America produces 90% of cherries today, the varieties we know and love were originally brought here by our European settlers
• The popular Bing cherry was named after the farm foreman, who happened to be Manchurian, of the farm in Oregon that developed it

The Little Healer
These little buggers offer a potent dose of antioxidants, but beyond that it is a type of antioxidant not found in most other fruit. Research shows that cherries contain anthocyanins, which protect against heart disease, cancer, and inhibit enzymes that cause inflammation.

Read more of this story »

]]> http://eatdrinkbetter.com/2009/03/23/green-divas-guide-to-delicious-living-if-life-is-a-bowl-of-cherries-ill-drink-mine/feed/ http://ecolocalizer.com/2009/03/20/fast-food-outlets-linked-to-increased-risk-of-stroke/ http://ecolocalizer.com/2009/03/20/fast-food-outlets-linked-to-increased-risk-of-stroke/#comments Fri, 20 Mar 2009 03:35:19 +0000 Rhonda Winter http://ecolocalizer.com/2009/03/20/fast-food-outlets-linked-to-increased-risk-of-stroke/

Would you like a stroke with your cheeseburger? Scientists have found that your chances of having a stroke may actually be related to how many Burger Kings and KFCs are operating in your town. Researchers at the University of Michigan have discovered that the risk of stroke increases with the preponderance of fast-food restaurants in a neighborhood.

In the recently published study, Texas residents with the highest number of fast-food restaurants had a 13% higher relative risk of suffering strokes than those living in areas with the lowest number of restaurants. Each additional McDonalds, Jack in the Box or Taco Bell also increased the risk of stroke by 1%.

Read more of this story »

Protein is one of the three major nutrients the body needs. It helps keep our cells and tissues strong. However, diets high in only animal protein have been linked to cancer, heart disease, kidney problems and intestinal disorders. So how can you get enough protein for your body without getting it all from animal sources?

Read more of this story »

Vegetables today are larger, but contain more “dry matter” which dilutes the concentrations of minerals.  This results in 5% to 40% less magnesium, iron, calcium, and zinc.

Selective breeding to increase crop yields has let to genetic dilution, which has also in turn caused declines in protein and amino acid levels in produce.

Because of the increased use of pesticides and chemical fertilizers, crops are now harvested so quickly that the plant has less time to absorb nutrients either from synthesis or the soil.

Read more of this story »

Every year on the first day of spring, thousands of supporters in the United States and several other countries participate and encourage others to go meatless for a day (or a lifetime), and discover a more compassionate and healthy diet.

Many mainstream health advocacy organizations such as the American Cancer Society, the National Cancer Institute, the American Heart Association, and John Hopkins University promote the consumption of more plant-based foods.

Read more of this story »

Or are they?

In this weekly series, we’ll be looking at several baby essentials that really aren’t.  They may be useful in certain situations, but if money or space is tight, or if you’re just looking to simplify and reduce consumerism and waste, here’s how to get along just fine without these so-called “essentials.“

In Part 1, we questioned the crib.   Part 2 bemoaned the bucket.  Part 3 scrutinized the stroller.  Part 4 ditched the diapers.  Part 5 scrubbed the tub.  Part 6 busted the brain boosters.  This week, we banish the baby food!

Read more of this story »

Every week after I’ve make homemade nut milk (our favorites are almond or Brazil nut) I’m left with nut pulp I’ve strained out of the milk mixture.

This pulp (which by the way can be frozen for later use) is great when dried and ground into nut flour, or used in recipes like the raw truffles my family enjoys so much.

This recipe is quick, easy, healthy, and delicious!

Read more of this story »

Mopane worms are the caterpillar stage of the Emperor Moth, Gonimbrasia belina, which feed almost exclusively on the mopane tree Colophospermum mopane. The mopane worm harvest in South Africa is estimated at $40 million a year, of which approximately 40 percent goes to producers who are primarily poor rural women. In addition to the income generated dried mopane worms can contribute significantly to rural household nutrition mainly through their 53.3 percent dry weight digestible protein content.

Read more of this story »

Read more of this story »

Think about how you feel after having certain foods.

A greasy fast food meal more than likely leaves you tired, sluggish, and possibly feeling guilty, while a meal full of complex carbohydrates, healthy protein and fats, and fresh fruits and vegetables leaves a person feeling satisfied and energized.

Read more of this story »