Cherries reduce inflammation

This post was originally published as Cut Belly Fat w/ Tart Cherries by Laurel on Health Food.

Natural News posted a new cherry study from the University of Michigan. Researchers found that adding tart cherries to your diet may help reduce your risk of cardiovascular disease and metabolic syndrome. The study fed mice one of two diets: a high fat, moderate carbs diet (45% calories from fat, 40% calories from carbs) OR a low fat, high carbs diet (10% calories from fat, 75% calories from carbs).

Mice that were given added cherry powder to either diet had an 11% reduction in cholesterol after three months. In addition, the mice who had cherry powder had 54% body fat compared to 63% body fat in the mice that did not eat cherry powder. Most of the fat reduction was around the belly area of the mice.

The mice that ate cherry also had a 40% reduction in the TNF-alpha inflammation marker and 31% reduction in the IL-6 inflammation marker. The researchers found that “the activity of the genes producing these two compounds was reduced in the mice, suggesting that tart cherries may reduce inflammation at a systemic level.” (Natural News)

If you’re interested in learning more about tart cherries, check out this great informational page on About.com’s alternative medicine site: What are Tart Cherries and Tart Cherry Juice?

You can probably find tart cherries at your local health food store. I also searched online and found them on Amazon. You can get dried tart cherries, tart cherry juice, etc. I also wasn’t surprised to find tart cherries in a pill form.

Update: This article was featured on the Total Mind and Body Fitness Blog Carnival 98.

Vegan pizza crust

This post was originally published as Easy Pizza Night by Laurel on Health Food blog.

Using pre-made pizza doughs can be such a huge time saver when you’re craving a pizza night. I bought some gluten-free pizza crusts from a brand called Udi’s. They were in the frozen section at my favorite health food store. I was hoping to find a vegan pizza crust, but was unsuccessful on that grocery trip. I chose Udi’s because the ingredient list was short and I could use them right out of the freezer. No need to defrost and perfect for a busy night!

For my sauce, I used store-bought organic marinara and added some fresh basil and garlic to flavor it up. I used vegan mozzarella alternative from Galaxy Foods for my cheese. So far this is the best tasting cheese alternative I’ve tried. I wouldn’t eat big pieces of it plain, but it works great on pizza or burritos, and I don’t even miss real cheese.

For toppings I used green bell pepper and shiitake mushroom caps. Then I drizzled a little olive oil on top to make things crispy.

One of these days I’m going to get a bread maker and attempt to make my own crust, but these frozen doughs were so easy and convenient for a fast weeknight dinner.

Slim down for the beach season

This post was originally published as  Slim Down for Spring and Summer by Laurel on Health Food blog.

I just sent out my monthly newsletter for June, and this month I gave away a free ebook containing my plan for a week-long detox designed to help clear your head, boost your energy, remove unwanted toxins from your body, and slim down for the beach season. It’s called the ‘Slim Down Spring Detox‘ and I worked really hard on it. My June newsletter also features my former health coaching client Kate who wanted to share her experience with the detox plan.

To sign up for my newsletter, you can visit my website and type your email in the box on my homepage. If you’re already signed up…then great! I hope you enjoy this month’s issue.

'Slim Down Spring Detox' groceries

For other detox secrets, check out this wonderful article from Aimee Hughes, Naturopathic Doctor about “Detox Secrets From Around The World.” She offers a ton of really valuable information including detox techniques such as skin brushing and ‘calm belly breathing’.

cranberry-grape juice – antioxidants

This post was originally published as  14 Foods that Lower Cholesterol by Laurel on Health Food blog.

After reviewing my research on healthy foods and cholesterol from this year I came up with the top 14 Foods that Lower Cholesterol.

• 1. Whole grains and oats – a five-year Insulin Resistance Athersclerosis Study showed that people whose diets contain the most whole grains “had the thinnest carotid artery walls and showed the slowest progression in artery wall thickness.”
Shop for Whole Grains
• 2. Blueberries – a compound in blueberries (pterostilbene) may help lower cholesterol as effectively as commercial drugs with fewer side effects.
  Shop for Blueberries
• 3. Pistachios, 4. Walnuts, and 5. Almonds – a Penn State study showed that eating pistachios significantly lowers LDL (bad) cholesterol levels. Research published in the Journal of the American College of Cardiology showed eating walnuts after a high-fat meal might protect your heart. Omega-3 fats and antioxidants in nuts work to reverse the arterial damage caused by saturated fats.

• 6. Avocados, 7. Olives, and 8. Olive oil – 26 of the 30 grams of fat in an avocado are heart-healthy, unsaturated fats that can increase your levels of HDL cholesterol. The good fats in avocados, olives, and olive oil protect against heart disease and diabetes. Check out the Mediterranean Diet.
• 9. Flaxseed oil – flaxseed oil can lower blood pressure in men with high cholesterol. In a three-month study of 59 middle-aged men, those who took daily flaxseed oil supplements (with eight grams of the omega-3 fats, alpha-linoleic acid) experienced significantly lower systolic and diastolic blood pressure.
• 10. 100% cranberry-grape juice – antioxidants in grape juice slow down LDL cholesterol oxidation, and cranberry juice raises HDL or “good” cholesterol.

• 11. Fish and Fish oil – a study from the Norwegian University of Science and Technology found that people with type 2 diabetes who consumed high doses of fish oil over nine weeks lowered the size and concentration of several lipoprotein subclasses (cholesterol) in their bodies.
• 12. Black soybeans – a study from the Journal of the Science of Food and Agriculture shows that black soybeans may help prevent obesity, lower LDL cholesterol, and reduce the risk for type 2 diabetes.
• 13. Pomegranate juice – a National Academy of Sciences study showed that pomegranate juice reduces cholesterol plaque buildup and increases nitric oxide production (nitric oxide helps reduce arterial plaque).
• 14. Yogurt with live active cultures (probiotics) – Vicki Koenig, MS, RD, CDN said “several studies have shown that the probiotics Lactobacillus Acidophilus and Lactobacillus Reuteri actually help lower cholesterol. They work by preventing the reabsorption of cholesterol back in to the blood stream.”

You might be a person who is predisposed to high cholesterol, or maybe your diet could use a shape-up. Here are a few key points on cholesterol that I try to focus on:

• LDL or “bad” cholesterol deposits itself on the walls of your arteries, forming plaques that make them hard and narrow. HDL or “good” cholesterol removes excess LDL in your blood and brings it to your liver for disposal. The more HDL you consume, the less LDL you’ll have in your blood.
• You may need medication to help reduce your cholesterol, but eating a heart-healthy diet and getting exercise are very important.
• Everyone should have their cholesterol checked-it doesn’t matter if you are young/old, female/male, or thin/overweight.

Loaded with vitamin C and have the most delicious sweet flavor

This post was originally published as  Mango Basil Salad Dressing by Laurel on Health Food blog.

I found some gorgeous champagne mangoes on sale at the grocery store this week and bought three of them. They are loaded with vitamin C and have the most delicious sweet flavor and buttery texture. I just can’t get enough! Awhile back I saw someone puree mango for a sauce to put on top of meat, so I figured a mango salad dressing would be fun to make too. It came out really good…so good that I think this is my favorite salad dressing I’ve ever made. I’m so happy I have leftovers for the next day or two.

Mango Basil Salad Dressing
(makes about 3/4 cup dressing)

Mango Basil Salad Dressing served over avocado, mixed greens, tomatoes, green onion, and red bell pepper

1 small ripe mango
1/2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
6 large basil leaves
1/2 lemon
1 tbsp. water

Remove the skin and pit from the mango and scoop out the flesh into a food processor or blender. Add the red wine vinegar, olive oil, juice from the lemon half, and the water. Blend or process until smooth. Roughly chop the basil leaves and add them to the dressing. Process for a couple seconds more to make sure the leaves mix in. Serve a few spoonfuls on top of any salad. Store leftovers in the refrigerator for up to a few days.

Mango Basil Salad Dressing in natural light

Learn to Love Whole Grain

This post was originally published as Learn to Love Whole Grain by Laurel on Health Food blog.

The National Cancer Institute in Maryland recently conducted a study on whole grains and cancer. Researchers found that people who consumed a daily minimum of 8.4g of fiber from whole grains were 40% less likely to develop cancer of the small intestines. (Self Magazine, March 2009, p. 88)

If you have a minute, check out this helpful tips page from the Whole Grains Council. They’ve got great ideas for how to add more whole grains to your diet. For example, add 1/2 cup brown rice to your favorite soup. Or, add 3/4 cup raw oats to hamburger meat or meatloaf before you portion them out.

To get more information on whole grains, including what they are and why they’re good for you, read the Whole Grains Fact Sheet online the International Food Information Council.

Reduce your risk of stroke by 31%

This post was originally published as  Diary of My Fruits and Veggies by Laurel on Health Food blog.

If you really think about it, how many servings of fruits and vegetables do you actually eat every day? Most recent recommendations say we should aim for about eight to nine servings each day. However, a recent study from Harvard University found that just five daily servings will help men and women reduce their risk of stroke by 31%. A nutrition professor at the University of New Haven, Rosa Mo, RD, says that five servings a day gives you “significant antioxidants and fiber to reduce heart disease and cancer risk and keep your weight in check.”

That’s great news! However, I’d rather us think we need those eight to nine servings so we shoot for the stars. Most people probably have one piece of fruit and one (maybe two) servings of vegetables a day. There are even those who swear off fruits and vegetables all together. Sigh.

So, what’s in a single serving? Here are a few examples: 1/2 cup raw, frozen, cooked, or canned fruit or vegetables, 3/4 cup 100% fruit juice, 1 cup raw leafy greens, 1/4 cup dried fruit, one medium sized fruit.

For me, I think I do a pretty good job getting my fruits and veggies in, but like any normal person, I have my good days and bad days. So today I decided to begin a fruit and veggie diary. Instead of a diary listing ALL the foods I eat (which I find really hard to keep up with in the long term), I am going to keep track of every fruit and vegetable I eat (100% fruit juices count).

To help me out, I made a small spreadsheet and I’m keeping it in my Google docs. I split it up into different color groups so I make sure to get a variety of nutrients. You can view it here (I filled in Monday as a sample):

You can also check out this page from the Sanitarium Health Food Company to get an idea of the different color groups, examples, and what nutrition they provide.

Brain health and cognitive function

This post was originally published as Folate, B-12 Essential for Brain Health by Laurel on Health Food blog.

Barbara L. Minton from Natural News reviewed some recent studies that prove folate and vitamin B-12 are essential for brain health and cognitive function. Researchers are finding that deficiencies in folate and B-12 are causing Alzheimer’s disease, cognitive decline, and strokes. Here are some of the key findings mentioned in the article:

• - A January 2008 study in Prostaglandins, Leukotrienes and Essential Fatty Acids found that low blood folate and high homocysteine (a toxic amino acid) levels are related to poor brain function. The study concluded that folic acid increases the level of essential fatty acids DHA and EPA in your blood, contributing to healthy brain function.
• - A November 2007 study in Stroke found that low blood levels of B-12 and folate increase your risk of cerebral ischemia (stroke caused by “inadequate supply of blood and oxygen to the brain as a result of blockage of an artery”).
• - A June 2007 study in the Journal of American College of Nutrition concluded that low levels of folate and high levels of homocysteine are common in elderly post-stroke patients.

Some of the best natural food sources of folate and B-12 are:

• - Folate: leafy green vegetables, fruit juice, beans, bran, barley, beef, brewer’s yeast, brown rice, cheese, dates, lamb, chicken, salmon, tuna, pork, liver, wheat germ, whole grains, and whole wheat.
• - Vitamin B-12: animal products (try snapper, venison, shrimp, scallops, salmon, and beef).
  Note: Natural News says that “individuals over the age of 50 should obtain their B-12 from supplements because of the increased likelihood of food-bound B-12 malabsorption.”