10-Minute Peanut Bars - Healthy Food Tip and Recipe

---------- Forwarded message ----------
From: George Mateljan <gmf@mauigateway.com>
Date: Sun, Dec 30, 2012 at 7:11 PM
Subject: 10-Minute Peanut Bars - Healthy Food Tip and Recipe

	who we are - what's new - getting started - community The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.
December 30, 2012	Forwarded from a friend? Sign up for your own copy of the Weekly Newsletter and Healthy Food Tip and Recipe.
Check Out What's New On Our Website Book and DVD orders will not be filled between Dec 19 and Dec 27. Processing will resume on December 28th. healthy food tip and recipe Today's Recipe If you don't know what to serve for dessert tonight ... In only 10 minutes you can enjoy this great energy boosting snack or dessert as part of your Healthiest Way of Eating. 10-Minute Peanut Bars Prep and Cook Time: 10 minutes Ingredients: 1 cup raw or roasted peanuts 1 TBS minced fresh ginger 2 TBS sesame seeds 1 cup raisins 2 TBS honey Directions: Grind all ingredients, except for the honey, in a food processor until fairly fine but still having some texture (you don't want it to have the consistency of peanut butter). Add honey and process just long enough for it to blend in. Press into a square about 3/4-inch thick on a plate or square pan and refrigerate for about an hour or more. Cut into 2-inch squares. Makes 12 bars Printer Friendly Version of 10-Minute Peanut Bars In-Depth Nutritional Profile for 10-Minute Peanut Bars Healthy Food Tip Is soybean oil considered a healthy oil? Yes, soybean oil can be considered a healthy oil, provided that it's not been hydrogenated and provided that it's certified organic. All plant oils have different nutrient profiles, including the types of fat they contain. The plant oil that best fits into your diet depends largely on the type of fat that's missing from the rest of your diet as a whole and that's best matched to your cooking needs. Soy oil would be especially helpful for a diet that was missing the essential omega-6 fatty acid called linoleic acid. (Soy oil is about 50% linoleic acid). It would also be helpful for a diet that needed more monounsaturated fat (soy oil is approximately 25% monounsaturated). Let's compare this soy oil profile with the profiles of two other commonly chosen oils. Almost three-quarters of the total fat of olive oil are monounsaturated fat (in the form of one particular fatty acid called oleic acid). Olive oil also contains about 10% linoleic acid and a very small amount of linolenic acid, an omega-3 fatty acid. For one more comparison, consider canola oil. This oil's fatty acid profile features approximately 60% monounsaturated fats, 20% linoleic acid, and about 10% linolenic acid. In practical terms, what does all of this information tell us about which oil to select? In and of itself, it doesn't really provide us with any good answers! That's because we first have to match it with our health and cooking needs. Most U.S. adults get a sufficient amount of linoleic acid from their overall diet (we average about 13 grams per day), making this omega-6 fatty acid less likely to be needed from either soy oil or canola oil. There are some individuals, however, who would definitely benefit from increased intake of linoleic acid in their Healthiest Way of Eating. For the most part, however, it's not linoleic acid that we are missing, but linolenic acid (that key omega-3 fatty acid). From this standpoint, canola oil would be the best choice from among the three oils described above because it contains the greatest amount of linolenic acid. From a cooking standpoint, however, oils containing polyunsaturated fats (like omega-3 or omega-6 fats) are generally less stable and more susceptible to cooking damage. From the cooking standpoint, the high monounsaturated content of olive oil would make it the least likely of the three oils to be damaged by low heats. In my book, olive oil is the only plant oil that I include as one of the World's Healthiest Foods. I did not make this decision based on its fat profile, however, but rather upon its unique phytonutrient profile. Olive oil and olives contain a variety of polyphenols that have repeatedly been shown to have rich health benefits. If you've surveyed the book, you'll already know that I don't like to heat any oil due to the risk of heat damaging delicate fats. With olive oil this principle is doubly important because of this rich mix of polyphenols. The bottom line with soy oil-and with all components of your diet-is that it is important to determine what's best matched for your individual health needs and cooking plan and then insisting on the highest quality food to meet those needs. For more information on this topic, please see: Olive oil, extra virgin If you have any questions about today's Healthy Food Tip Ask George Your Question What's New on the Home Page This Week Breakthrough News The Latest News about Turkey George's Q&A I'm trying to find out whether it's safe to eat cold-smoked salmon as I recently read that eating raw salmon may not be safe. How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it. As a nutritionist, your book has a been a great resource for me. - AL Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165 Unsubscribe | Change Subscriber Options

-

"Be the best, do your best, expect the best"

Asian-Flavored Broccoli with Tofu - Healthy Food Tip and Recipe

---------- Forwarded message ----------
From: George Mateljan <gmf@mauigateway.com>
Date: Thu, Dec 20, 2012 at 7:19 PM
Subject: Asian-Flavored Broccoli with Tofu - Healthy Food Tip and Recipe

	who we are - what's new - getting started - community The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.
December 20, 2012	Forwarded from a friend? Sign up for your own copy of the Weekly Newsletter and Healthy Food Tip and Recipe.
healthy food tip and recipe Today's Recipe If you don't know what to serve for dinner tonight ... You can have a complete meatless meal in a matter of minutes when you add this Asian-inspired broccoli dish to your Healthiest Way of Eating. Asian-Flavored Broccoli with Tofu Prep and Cook Time: 15 minutes Ingredients: 1 lb broccoli, florets cut into quarters 2 medium carrots, sliced thin 8 oz tofu cut into cubes 3 TBS extra virgin olive oil 2 tsp lemon juice 2 medium cloves garlic 1 TBS soy sauce 2 TBS grated ginger 1 TBS rice vinegar red pepper flakes to taste Directions: Fill bottom of steamer with 2 inches of water. While steam is building up in steamer, cut broccoli florets into quarters and let them sit for 5-10 minutes to enhance their health promoting properties. Also cut stems into 1/4-inch pieces. Press or chop garlic and let sit for at least 5 minutes. Add tofu and sliced carrots to steamer and steam for 2 minutes. Add broccoli and steam for 5 more minutes. Toss with rest of ingredients. Optional: To mellow the flavor of garlic, add garlic to steamer for the last 2 minutes of steaming. Serves 2 Printer Friendly Version of Asian-Flavored Broccoli with Tofu In-Depth Nutritional Profile for Asian-Flavored Broccoli with Tofu Healthy Food Tip Is sushi healthy? If so, which are healthiest? There are many different types of sushi, which are made with a wide variety of ingredients, including different types of vegetables, sea vegetables, and seafood. The basic ingredient for all sushi is rice; therefore, the other ingredients you choose to have on your sushi will determine its comparative nutritional value. Varieties of sushi that include only rice and vegetables offer nutrient-rich vegetarian options for sushi. For example, many restaurants offer sushi made with shiitake mushrooms, avocado, cucumber, burdock, umeboshi plum paste (a pickled plum suggested to have stomach health-promoting properties), and natto (a fermented soybean food that contains isoflavones and has been found to help promote bone health). Other varieties of sushi are wrapped in nori, a type of sea vegetable. Sea vegetables are rich in nutrients, including minerals (such as iodine) and phytonutrient lignans. Before we talk about the raw fish issue, it's worth adding in a distinction about the terms "sushi" and "sashimi." In Japanese, the word "sushi" refers to seasoned rice, not to fish at all. As I mentioned earlier, sushi may or may not contain fish. If it contains fish, the fish might or might not be raw. If the fish isn't raw, it may actually have been cooked. More likely, however, the non-raw fish in sushi will have been marinated in a liquid that includes an acidic ingredient like vinegar or lime juice. The term "sashimi" refers directly to sliced raw fish, often served with soy sauce and wasabi (green horseradish). When eating sashimi, or sushi topped with raw fish, a good approach is to enjoy it at a responsible restaurant, which has high quality purchasing and preparation practices. This is important so that you can reduce your risk of eating contaminated raw fish (which obviously is not healthy). Some of the health hazards connected with raw fish involve parasitic worms like tapeworm, flatworm, or roundworm. Roundworm (Anisakis simplex) may be the most problematic of the three parasites. If fish has been commercially frozen for at least three days at a temperature of 4蚌 (-16蚓), all of these worms-and their larvae-will be killed, rendering the fish more safe. (Your freezer at home most likely cannot reach a temperature this low.) It's also good to eat it with some wasabi, which has traditionally been revered for its antimicrobial properties. There are many types of fish that you can find in a sushi restaurant that contain great concentrations of nutrients. Omega-3-rich fish such as salmon, tuna, and mackerel are popular sushi options (don't forget that yellowfin or ahi tuna contains less mercury than albacore tuna). Pregnant woman and people with compromised immune systems may not want to take the risk of eating raw fish sushi at all and should discuss this with their healthcare provider. While all types of sushi can be healthy, you will receive more vitamins from sushi made with vegetables, more minerals from sushi that is wrapped in seaweed, and more protein (and omega-3s, depending on the type of fish) from sushi topped with fish. References: Ikeda Y, Iki M, Morita A, et al. Intake of Fermented Soybeans, Natto, Is Associated With Reduced Bone Loss in Postmenopausal Women: Japanese Population-Based Osteoporosis (JPOS) Study. J Nutr. 2006;136(5): 1323-8. Katsuyama H, Ideguchi S, Fukunaga M, et al. Promotion of Bone Formation by Fermented Soybean (Natto) Intake in Premenopausal Women. J Nutr Sci Vitaminol (Tokyo). 2004;50(2): 114-20 Katsuyama H, Ideguchi S, Fukunaga,M, et al.Usual Dietary Intake of Fermented Soybeans (Natto) Is Associated With Bone Mineral Density in Premenopausal Women." J Nutr Sci Vitaminol (Tokyo) . 2002;48(3): 207-15. Thompson LU, Robb P, Serraino M. Mammalian Lignan Production From Various Foods. Nutr Cancer.1991; 16(1):43-52. For more information this topic, see: Avocado Cucumber Salmon Sea vegetables Shiitake mushrooms Tuna If you have any questions about today's Healthy Food Tip Ask George Your Question What's New on the Home Page This Week Breakthrough News The Latest News about Spinach George's Q&A What is the best way to eat healthy during winter? How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it. I love the book, and as a dietitian I believe in whole foods. I hope I can use your concepts and recipes in private practice to guide people to good health. I know many dietitians who use your book in teaching clientele. - Linda Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165 Unsubscribe | Change Subscriber Options

--
Jorge U. Saguinsin

"Be the best, do your best, expect the best"

Carrot Cashew Pate - Healthy Food Tip and Recipe

This a feed from WHF on carrots. 

In Netherlands, carrots have been found to be effective vs. cardiovascular disease.  Those that have deeper orange color are beneficial/

Another mentions its ability to control colon cancer.

The carotenes which have names that are difficult to pronounce do it all.

---
From: George Mateljan <gmf@mauigateway.com>
Date: Tue, Jun 5, 2012 at 6:23 PM
Subject: Carrot Cashew Pate - Healthy Food Tip and Recipe

who we are - what's new - getting started - community

The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.

June 5, 2012

Forwarded from a friend? Sign up for your own copy of the
Weekly Newsletter and Healthy Food Tip and Recipe.

Check Out What's New On Our Website

Many people think about "organic" as meaning "earth friendly." Even though this meaning often holds true, it doesn't always. Organic regulations focus on farming practices and food production steps ... For more see What is Organic Food?.

healthy food tip and recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
Enjoy this paté in wraps with shredded vegetables, put a scoop on salads, or serve as a dip with your favorite crudités.

Carrot Cashew Paté

Prep and Cook Time: 10 minutes
Ingredients:

• 2 medium carrots, chopped
• 1 cup cashews
• 2 tsp fresh ginger, chopped
• 5 tsp fresh lemon juice
• 2 tsp soy sauce
• 4 tsp extra virgin olive oil
• sea salt to taste
• 2 tsp chopped parsley or cilantro

Directions:

1. Blend all ingredients except the cilantro or parsley in a blender until a smooth paste forms, scraping down the sides periodically.
2. Add the ciliantro or parsley and pulse to mix it in.

Serves 6
Printer Friendly Version of Carrot Cashew Paté
In-Depth Nutritional Profile for Carrot Cashew Paté
Healthy Food Tip

The Latest News About Carrots

Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple. In fact, purple, yellow and red carrots were the only color varieties of carrots to be cultivated before the 15th or 16th century.
What's New and Beneficial About Carrots

• We are fortunate to have the results of a new 10-year study from the Netherlands about carrot intake and risk of cardiovascular disease (CVD) - and those results are fascinating. Intake of fruits and vegetables in the study was categorized by color and focused on four color categories: green, orange/yellow, red/purple, and white. Out of these four categories, orange/yellow (and in particular, foods with deeper shades of orange and yellow) emerged as most protective against CVD. And even more striking, carrots were determined to be the most prominent member of this dark orange/yellow food category. Participants who had the least carrot intake had the least amount of CVD risk reduction, even though they still received risk-reducing benefits from their carrot intake. However, participants who ate at least 25 more grams of carrots (with 25 grams being less than one-quarter of a cup) had a significantly lower risk of CVD. And the groups of participants who ate 50- or 75-grams more had an even more greatly reduced risk of CVD! We're not sure how any study could better demonstrate how easy it can be to lower disease risk by making a food like carrot part of the everyday diet in such achievable amounts.
• Much of the research on carrots has traditionally focused on carotenoids and their important antioxidant benefits. After all, carrots (along with pumpkin and spinach) rank high on the list of all commonly-consumed U.S. antioxidant vegetables in terms of their beta-carotene content. But recent research has turned the health spotlight onto another category of phytonutrients in carrots called polyacetylenes. In carrots, the most important polyacetylenes include falcarinol and falcarindiol. Several recent studies have identified these carrot polyacetylenes as phytonutrients that can help inhibit the growth of colon cancer cells, especially when these polyacetylenes are found in their reduced (versus oxidized) form. These new findings are exciting because they suggest a key interaction between the carotenoids and polyacetylenes in carrots. Apparently, the rich carotenoid content of carrots not only helps prevent oxidative damage inside our body, but it may also help prevent oxidative damage to the carrot polyacetylenes. In other words, these two amazing groups of phytonutrients in carrots may work together in a synergistic way to maximize our health benefits!
• Even people who usually boil carrots have discovered that they taste better steamed! In a recent study examining different methods for cooking vegetables, study participants were asked to evaluate the flavor and overall acceptability of the results. In comparison to boiling, participants in the study significantly favored the flavor and overall acceptability of steamed carrots to boiled carrots. This preference was also expressed by participants who had always boiled carrots in their previous kitchen practices.
• Not surprisingly, research on the carotenoids in carrots has become fairly sophisticated and we now know that it's especially important to protect one specific form of beta-carotene found in carrots called the (all-E)-beta-carotene isomer. That form of beta-carotene appears to have better bioavailability and antioxidant capacity than another beta-carotene form called the Z (cis) isomer form. With this new knowledge of beta-carotene specifics, researchers in Victoria, Australia wondered about the stability of (all-E)-beta-carotene under proper storage conditions. What they found was excellent retention of (all-E)-beta-carotene under the right storage conditions. Over several weeks period of time at refrigerator temperatures and with good humidity (as might be provided, for example by the wrapping of carrots in damp paper and placement in an air-tight container), there was very good retention of the carrots' (all-e)-beta-carotene. While we always like the idea of vegetable consumption in freshly-picked form, this finding is great news and gives all of us more flexibility for incorporating carrots into our diet.

WHFoods Recommendations for Carrots
Of all of the cooking methods we tried when cooking carrots, our favorite is Healthy Steaming. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention. In fact, participants in a recent research study agreed with us. When study participants were asked to evaluate the flavor and overall acceptability of different carrot cooking methods, they significantly favored the flavor and overall acceptability of steamed carrots to boiled carrots. This preference was even expressed by participants who had always boiled carrots in their previous kitchen practices!
To Healthy Steamed carrots, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Slice carrots ¼-inch thick and steam for 5 minutes. Transfer to a bowl. For more flavor, toss carrots with our Mediterranean Dressing. (See our Carrots with Honey Mustard Sauce recipe for details on how to prepare Healthy Steamed carrots with an extra zing.
Health Benefits of Eating Carrots
Carrots provide numerous health benefits including:

• Anti-oxidant support
• Cardiovascular health
• Vision health
• Anti-cancer benefits

For more details on carrot's health benefits, see this section of our carrots write-up.
Nutritional Profile of Carrots
Carrots are perhaps best known for their beta-carotene content. (The nutrient beta-carotene was actually named after the carrot!) While they can be an outstanding source of this phytonutrient, carrots actually contain a fascinating combination of phytonutrients, including other carotenoids (especially alpha-carotene and lutein); hydroxycinnamic acids (including caffeic, coumaric, ferulic); anthocyanins (in the case of purple and red carrots); and polyacetylenes (especially falcarinol and falcarindiol). Carrots are an excellent source of vitamin A (in the form of carotenoids). In addition, they are a very good source of immue-supportive vitamin C; bone-building vitamin K; and heart-healthy dietary fiber and potassium.
For more on this nutrient-rich vegetable, including references related to this Latest News, see our write-up on carrots.
If you have any questions about today's Healthy Food Tip Ask George Your Question

What's New on the Home Page This Week

Breakthrough News

The Latest News about Carrots

George's Q&A

Will I lose the health benefits of tea by adding milk?
How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
I appreciate - more than you know - your cookbook and daily recipes. I refer to your site/book every chance I get - it has been the best investment for my health! - Jo

Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?LKzMrGyMtKyM7MwcLAwctEa0jCyszCzMzAw=

Fwd: Breakfast Bagel - Healthy Food Tip and Recipe

The featured whf here is bell pepper.  Peppers are rich in beta carotenes,
 



Green peppers have more of chlorophyll.

Yellow peppers have lutein and xeaxanthin carotenoids.

Red peppers have lycopene and astoxanthin.

---------- Forwarded message ----------
From: George Mateljan <gmf@mauigateway.com>
Date: Sat, May 26, 2012 at 6:06 PM
Subject: Breakfast Bagel - Healthy Food Tip and Recipe

who we are - what's new - getting started - community

The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.

May 26, 2012

Forwarded from a friend? Sign up for your own copy of the
Weekly Newsletter and Healthy Food Tip and Recipe.

Check Out What's New On Our Website

As a general rule, we don't recommend foods that have lost a significant amount of their natural, whole food value ... It is possible, however, to find commercial, prepackaged soy milks that are produced directly from whole soybeans ... Find out more about Types of Soy Milk We Recommend.

healthy food tip and recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
This healthy version of an egg sandwich is a great addition to your Healthiest Way of Eating any time of day. It not only tastes great but provides a rich source of manganese, vitamin K, and protein among other nutrients. Enjoy!

Breakfast Bagel

Prep and Cook Time: 15 minutes
Ingredients:

• 1/2 whole wheat bagel, toasted
• 1 large egg, preferably organic
• 1 tsp apple cider vinegar, or any light vinegar
• 2 slices tomato
• 2 slices avocado
• 2 oz low-fat cheese

Directions:

1. Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover egg.
2. While water is coming to a boil, slice bagel in half and toast.
3. Place tomato, avocado, and cheese on top of toasted bagel.
4. poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel. Season with salt and pepper to taste. Serve open faced.

Serves 1
Printer Friendly Version of Breakfast Bagel
In-Depth Nutritional Profile for Breakfast Bagel
Healthy Food Tip

Are the different colored bell peppers different plants?

From a scientific standpoint, bell peppers all come from the same genus and species of plant, called Capsicum annuum. Some of the color differences in bell peppers originate in the cultivars used to grow them. (Cultivars are special varieties of a plant that growers select for desired characteristics. They still come from a single seed source, however—in this case, Capsicum annuum.)
Most of the differences in bell pepper color stem from time of harvest and degree of ripening. Green peppers are bell peppers that have been harvested before being allowed to fully ripen. While green bell peppers usually turn yellow-orange and then red this is not always the case. Red, orange, and yellow bell peppers are always more ripe than green ones and therefore require more time in the ground before they can be harvested; that's why they are more expensive. Bottom line: all of the bell peppers originate from the same species of plant, and they achieve their different colors naturally, not by any artificial means.
It's interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids.
For more information on this topic, please see:

• Bell peppers

If you have any questions about today's Healthy Food Tip Ask George Your Question

What's New on the Home Page This Week

Breakthrough News

The Latest News about Shiitake Mushrooms

George's Q&A

Budget-Conscious Ways to Purchase Organic Foods
How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
I am a Nutrition student at Southwest Institute of Healing Arts where your book is a required textbook and the book and website are used quite heavily in our courses and assignments. - Jenny

Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?LKzMrGyMtKyM7MwcLAwctEa0jCwsLAzMbAw=

Cranberries part of WHF; other great Food from George Mateljan

 


Cranberries are great for UTI infection;  it is better than most antibiotics  for UTI.  It makes urine acidic; the quinnic acid makes it so.  It is great also for kidney stones (which are calcium oxalate crystals - are basic. 

Cranberry juice prevents germs bugs from sticking to the cell walls of the urinary tract and therefore have no chance of infecting the urinary tract, bladder or kidney.

---------- Forwarded message ----------
From: George Mateljan <gmf@mauigateway.com>
Date: Sun, May 27, 2012 at 6:04 PM
Subject: 5-Minute Ginger Pineapple - Healthy Food Tip and Recipe

who we are - what's new - getting started - community

The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.

May 27, 2012

Forwarded from a friend? Sign up for your own copy of the
Weekly Newsletter and Healthy Food Tip and Recipe.

Check Out What's New On Our Website

As a general rule, we don't recommend foods that have lost a significant amount of their natural, whole food value ... It is possible, however, to find commercial, prepackaged soy milks that are produced directly from whole soybeans ... Find out more about Types of Soy Milk We Recommend.

healthy food tip and recipe

Today's Recipe
If you don't know what to serve for dessert tonight ...
Enjoy the zing that the ginger gives to the pineapple in this easy-to-prepare addition to your Healthiest Way of Eating that allows you to have a great-tasting dessert in minutes. And pineapple provides you with an excellent source of vitamin C and manganese.


5-Minute Ginger Pineapple

Prep and Cook Time: 5 minutes
Ingredients:

• 1/2 medium pineapple
• 1 tsp finely minced fresh ginger

Directions:

1. Cut pineapple into 1-inch chunks.
2. Combine pineapple and minced ginger in a bowl and refrigerate for 1/2 hour.

Serves 2
Printer Friendly Version of 5-Minute Ginger Pineapple
In-Depth Nutritional Profile for 5-Minute Ginger Pineapple
Healthy Food Tip

Are raw cranberries good for you?

Yes, raw cranberries (so long as they are high-quality and organically grown) are good for you. The reason that most people don't eat cranberries raw is because they are very tart. (Some people might experience a stomachache from the fruit's tartness, but from a nutritional standpoint, I would still describe raw cranberries as being a highly nutritious food and a food without natural toxicity risks.) One of my favorite ways to incorporate raw cranberries into my diet is to slice them very thin and add them to salads or cooked vegetables. By slicing them thin you won't have to worry about an overload of tartness; you'll get just enough zing to brighten the taste of the dish to which you add them.
One group of individuals who may want to hold off before including raw cranberries in their Healthiest Way of Eating would be individuals taking the prescription drug warfarin. Although most of the studies involving potential interactions between this medication and cranberry have been done on cranberry juice, I would recommend physician approval in this situation to remain on the safe side.
For more information on this topic, please see:

• Cranberries

If you have any questions about today's Healthy Food Tip Ask George Your Question

What's New on the Home Page This Week

Breakthrough News

The Latest News about Shiitake Mushrooms

George's Q&A

Budget-Conscious Ways to Purchase Organic Foods
How to Order The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we're posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
I am a Nutrition student at Southwest Institute of Healing Arts where your book is a required textbook and the book and website are used quite heavily in our courses and assignments. - Jenny

Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?LKzMrGyMtKyM7MwcLAwctEa0jCwsLAzM7Gw=

Fwd: WHFoods Weekly Newsletter

I am sharing the newsletter from WHFoods.  It is about Omega 3 fatty acids from fish which is helpful
in counteracting Alzheimer.

Many people are deficient in Omega 3 fatty acids and eating fish is highly recommended

---------- Forwarded message ----------
From: George Mateljan <gmf@mauigateway.com>
Date: Mon, Apr 23, 2012 at 6:20 PM
Subject: WHFoods Weekly Newsletter

who we are - what's new - getting started - community The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.

April 23, 2012 Eat More Fish If you are reluctant to include too much fish into your meals because of potential health risks, you are not alone. Dariush Mozaffarian of the Harvard School of Public Health notes that people tend to be more frightened by the threat of a harm than encouraged by the promise of a benefit. .People get confused; they get the wrong message.. And this confusion is for good reason. For example, take our Food of the Week, Salmon. According to the Food and Drug Administration and the Environmental Protection Agency, salmon is low in mercury and safe even for pregnant women. Yet the Environmental Defense Fund, an advocacy group, recommends that all adults — not just pregnant women — limit wild salmon (except for Alaskan) to one serving per month and farmed salmon to no more than two, because of PCB contamination. While we are well aware of the risk involved with high mercury content and PCB levels in fish, we should be equally aware that some organizations take only these risks into consideration when making their fish intake recommendations. Other organizations such as the Institute of Medicine and the Food and Agriculture Organization of the United Nations (working with the World Health Organization FAO/WHO) have taken the approach of weighing the risks against the benefits. Their recommendations were very similar to those of the FDA and EPA: For pregnant women, they advise eating up to 12 ounces of fish per week, focusing on low-mercury fish, such as salmon, and avoiding the four highest-mercury fish (swordfish, shark, tilefish and king mackerel). According to Mozaffarian, a member of the FAO/WHO panel, "As long as you're not a pregnant woman, the evidence suggests that the balance is always toward net benefit." The benefits of eating fish are mostly associated with the omega-3 fatty acids found in most fish. Omega-3s have become most well known for reducing the risk of heart disease and, in the case of pregnant women, improved brain development in fetuses and young children. But omega-3s have numerous other benefits, ranging from reduced risk of atrial fibrillation and stroke, promoting bone health and elevating mood. For more read Why should I include fish in my diet?. I recommend eating low mercury, high omega-3, wild caught fish 2 times per week. I believe a good rule of thumb when it comes to eating more fish is to mix up your species, and include smaller, bottom-of-the-food-chain fish, like sardines. Select fish, such as wild caught Alaskan salmon, which is known to be low in mercury content. Other fish included in this group are Pacific flounder and sole, canned sardines, and anchovies. If pregnant, follow the FDA/EPA guidelines. Learn a New and Better Way of Cooking Salmon that Tastes Great! This week I want to share with you how to prepare a great tasting recipe for Quick Broiled Salmon that will be ready to serve in just 7 minutes. Top the salmon with my Mediterranean dressing combined with mustard, ginger, cilantro and a dash of tamari for a taste delight. Learn how quick and easy it is to prepare Salmon with me in this week's video. Salmon From both a nutritional and environmental impact perspective, wild fish are far superior to their farm-raised counterparts. FDA statistics on the nutritional content (protein and fat-ratios) of farm-raised versus wild salmon show that wild salmon have a 20% higher protein content and a 20% lower fat content than farm-raised salmon, and much of that added fat in farm-raised fish is pro-inflammatory omega-6 fats, which farmed fish contain in much higher amounts than wild fish. What You Should Know About Salmon With so much focus on the amazing omega-3 benefits of salmon, other unique health benefits from salmon haven.t had their fair share of time in the spotlight. One fascinating new area of health benefits involves the protein and amino acid content of salmon ... The Latest News About Salmon. Best Food Sources for: Flavonoids Folate Glutamine Enjoy your Healthiest Way of Eating this week! George P.S. Remember you can now find us on Facebook!

weekly newsletter Forwarded from a friend? Sign up for your own copy of the Weekly Newsletter and Daily Healthy Tip and Recipe. We sincerely apologize for two broken links in the Daily Tip "Which seeds and nuts help digestion and "keep you regular" in a natural way?" found in our email of April 13, 2012. The correct links are: Does soaking nuts increas their digestibility? and Where does the digestion of food occur?. Check Out What's New On the WHFoods Website and Find the latest and most up-to-date information on Soy sauce, Tofu and Tempeh, Soybeans. Food of the Week . . . Salmon Did you know that researchers believe that about 60% of Americans are deficient in omega-3 fatty acids, and about 20% have so little that tests cannot even detect any in their blood? The list of benefits derived from omega-3s is long and impressive, ranging from improving cholesterol levels and reducing the risk of stroke to acting as anti-inflammatory agents and improving bone density. Recent studies are finding increased intake of omega-3 fatty acids may also help decrease the risk of Alzheimer.s disease. As study after study reveals the importance of these essential fatty acids, we also are becoming increasingly aware that they are not readily available in many of the foods that we eat. Cold water fish, such as salmon, are some of the best sources. Not only does salmon provide a host of healthy benefits, it tastes great! Late spring is the beginning of the salmon season. Different species of wild salmon will become available from now through the fall of the year, so be sure to enjoy them while they are in season.Read More If you have any questions about today's Newsletter Ask George Your Question Quick Broiled Salmon with Mustard and Ginger view recipe ... The Food Tip of the Week: The Best Way to Store Salmon Here is the Daily Tip for this week: Why is farmed salmon not your best choice for salmon? The largest survey yet of pollutants in salmon, reported in the January 9, 2004 issue of Science, clearly indicates that because of the feed they receive, farmed fish have much higher levels of carcinogenic pesticides (specifically polychlorinated biphenyls or PCBs, and two other organochlorine compounds, dieldrin and toxaphene) than wild caught salmon ... A big Thank You to you all! This book is amazing and has helped me transition my lifestyle into something much healthier and more wonderful. This is my go-to guide; I love it!! - Kristyn Circulation: over 90,000 Copyright © 2012 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?LKzMrGyMtKyM7MwcLAwctEa0jCyMrIxMDMw=

--
Jorge U. Saguinsin

Angono, Rizal

profjorgeentrep

jorgeusbiker

nuideashare
cheapcures

HOLY GARDENS MEMORIAL