Greens Powder

 

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Greens Powder – A healthy choice for busy moms.

As the working mother of three, I know all too well that eating your daily-recommended servings of green vegetables can be challenging despite the best of intentions.   That’s why  I have been supplementing my family’s diet with a greens powder drink mix. Let’s face it, when  juggling a busy work schedule, house chores, school and family activities there just isn’t time for daily grocery shopping and elaborate meals.

Yet the health benefits of greens cannot be overlooked.   So we kick start each day with a delicious greens powder smoothie, which makes for a wonderful breakfast on the run.    It also gives me peace of mind knowing we’ve already had the equivalent of 7 servings of greens.

Leafy green vegetables are often called superfoods as they are packed full of vitamins and minerals.

They are rich in folic acid and B vitamins, which are necessary for healthy cell growth.  Leafy greens such as spinach, broccoli, and parsley are loaded with vitamin C , vitamin A and powerful antioxidants, which support a healthy immune system.

They are high In nutrients and enzymes such as iron, calcium, potassium and magnesium, which keep muscles, ligaments and skeleton healthy.

Phytonutrients protect your cells from damage and maintain good vision.

Many greens are also rich in Omega3 fatty acids.  These fatty acids are essential to healthy brain development.  So your greens powder breakfast smoothie helps to keep you and your kids focused during the day.According to science writer Susan Allport, Omega3 fatty acids have also been lnked to reducing the risk of heart disease, arthritis and cancer.

 Many of today’s food are overly acidic and greens help balance your body’s pH,  which in turns leads to a good night’s sleep.  And chlorophyll detoxifies your blood, which leaves you feeling more energized during the day.

 Although there’s no denying that eating your greens fresh everyday is the healthiest choice, if your schedule is half as hectic as mine, or your kids just won’t eat anything other than pizza or mac-n-cheese, choose a greens powder to supplement your meals.  Here’s to your health!

 

 

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The Mighty Pumpkin — Health Benefit of this Fall Favorite Superfood!

pumpkin

Fall is here and with the turning of leaves a new batch of beautiful gourds and colorful squashes fill the shelves of our grocery stores.

With Halloween looming around the corner, pumpkin patches are popping up all around the neighborhood.

My six year old came home beaming yesterday. She held a sweet little pumpkin, and was ready to carve it into a masterpiece.

My husband smiled and said, “It’s a sweet one so you can make a pumpkin pie.”

Ah yes, pumpkin pie!

Although I grew up in France, I learned to enjoy this delicate American classic. Mom is originally from Texas, and we always celebrated Halloween and Thanksgiving with fellow Americans who lived in Paris.

Pumpkin pie is a holiday staple but there are many more delicious uses for pumpkin than good old fashioned pumpkin pie. Indeed, nestled inside the Jack-O-Lantern is a delicious and highly nutritious food with many healing properties.

Pumpkin is a fruit of the cucurbits family of climbing or trailing vines, which includes the squash, pumpkin, cucumber, gourd, watermelon, and cantaloupe.

The name pumpkin comes from the Greek name “pepon” which means large melon, though the fruit itself is native to Central America.

Native Americans left noting to waste, and had many uses for pumpkin and its seeds; mostly for food and medicine. They also dried long strips of pumpkin to make sturdy, yet pliable, mats for their homes.

And yes, pumpkin does make a delicious pie!

The origins of the pumpkin pie date back to colonial times. Colonists would slice off the top of a pumpkin, remove the seeds and fill it with milk, honey and spices. Then, after placing the cap back on, they baked in hot ashes until the inside was soft and all the flavors blended together. They enjoyed this delicious treat fresh out of the skin.

Pumpkins are 90 percent water, and the remaining 1o percent is brimming with essential vitamins and minerals for good health.

Here a just a few health benefits of pumpkin:

High in Beta Carotene

The bright orange color of the rind and flesh is a dead giveaway to its high concentration of the antioxidant beta-carotene. Beta-carotene – or carotenoids, assist in staving off the free radicals, and helps in preventing premature aging, cardiovascular diseases and other infections.

Rich Source of Vitamins A & C, Magnesium, Potassium and Zinc

These nutrients present in pumpkin offer countless health benefits. Vitamin A contributes to healthy eyes and gives your immune system a boost. While Vitamin C, also good for your immune system, promotes the production of collagen and leads to healthy skin.
Magnesium is particularly important for women as it contributes to healthy bones, and helps prevent osteoporosis.

Pumpkin Seeds

Pumpkin seeds, also called Pepitas, are a staple food in Mexican cuisine.

They are a rich source of protein, with approximately 7 grams per ounce. This makes pumpkin seeds a wonderful component of a vegetarian or vegan diet, They can be consumed on their own as a simple snack, or tossed into granola, salads or sprinkled over soups.

Pumpkin seeds are also a great source of phytosterols, plant based essentially fatty acids, the health benefits of which are numerous. The composition of these fatty acids are the same as good cholesterol, and they help in reducing the blood cholesterol levels.

EFA’s also promote healthy skin and improved brain power.

Pumpkin seeds can be eaten raw or roasted in the oven. You can sprinkle a little sea sot before roasting. Make sure to keep oven temperature to a maximum of 350 to preserve the nutrients in the seeds.

Pumpkin seeds are the only seed that is alkaline-forming. This alkaline-forming property is most commonly found in dark leafy greens. They help balance blood Ph levels by reducing the acidity and creating an environment resistant to disease.

If you have trouble getting to sleep you’ll be happy to know that pumpkin seeds are high in L-tryptophan which promotes sound sleep and has been shown to aid in fighting depression.

And if all of this is not enough to convince you that pumpkin seeds are packed with goodness, they have also been shown to work as a natural anti-inflammatory in patients suffering from arthritis.

Be careful though, these little seeds pack quite a punch with about 559 calories per 100 grams!

This fall, as you settle down with your little ones to carve a spooky face into your pumpkin, remember to save the wonderful flesh and seeds.

You can roast the seeds for a delicious crunchy treat, and come up with all sorts of delicious recipes for the nutritious flesh.

With its sweet, somewhat nutty flavor, pumpkin is a wonderful food to add to salads, soups and deserts.

The simplest way to cook a pumpkin, if you are not carving it for Halloween, is to bake it whole in the oven. Heat the oven to 350 and bake for about an hour. After your pumpkin has cooled, remove the seeds and scoop out the tender flesh. Add it to quinoa with green beans and garlic for a scrumptious vegetarian dish.

You can also mash the cooked pumpkin with potatoes, or add it to your pancake batter with a dash of your favorite spices for a sinfully delicious, but oh so healthy breakfast!

What’s your favorite way to savor a pumpkin?

Pumpkin Tid-Bit
Pumpkin Nutritional Facts:*
(1 cup cooked, plain)

Calories ………………… 49
Protein ………………….. 2 grams
Carbohydrates ……….. 12 grams
Dietary Fiber ………….. 3 grams
Calcium …………………. 97 mg
Iron ……………………….. 1.4 mg
Magnesium …………….. 22 mg
Potassium ………………. 564 mg
Zinc ……………………….. 1 mg
Selenium ………………… 0.50 mg
Vitamin C ……………….. 12 mg
Niacin …………………….. 1 mg
Folate …………………….. 21 mcg
Vitamin ………………….. A 2650 IU
Vitamin ………………….. E 3 mg

*University of Illinois, “Pumkins and More”

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Parmesan Kale Chips

ParmesanKaleChipsGPThis is a super fun and simple recipe to make with your kids any time you have a craving for a wonderful, crispy treat that tantalizes your taste buds

I usually double or triple this recipe as these chips go down much too easy!

Ingredients:

  • 1 bunch Kale, cleaned and dried
  • 2 Tbsp olive oil
  • 2 Tbsp Fresh grated parmesan
  • fresh ground salt

Preheat oven to 275

Remove stems and tear kale into pieces and toss into salad bowl.  Add olive oil and parmesan.  Sprinkle with fresh ground salt.  Massage oil and spices into kale leaves.  This will bind the parmesan to the leaves. This is a really fun thing to let your kids do.  They just love getting their hands dirty so let them have fun!

Arrange kale leaves onto baking sheet.  Don’t worry if leaves overlap slightly.  They will dry evenly.

Bake at 275 for 20 to 25 minutes, until kale is nice and crisp, tossing around once in a while for even cooking.

Allow to cool and enjoy

Change it up:

Play around with spices. Replace parmesan with curry or chili powder for a spicy treat.

Herbes de Povence give a lovely mediterranean flair.

Fresh ground pepper and sea salt.

Craving sweets?  Massage a little mapple syrup or agave syrup with a couple of teaspoons of cinnamon for a treat like no other (no oil needed with this one)

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Don’t Let This “FrankenFish” into Your Kitchen!

“Mommy what’s for dinner?”

“Genetically engineered salmon my love!”

“What’s genetically engineered?”

“Well scientist made this brand new fish by taking a perfectly healthy wild Atlantic salmon. Then they added a few genes from a Pacific Chinook salmon, and a few growth hormones from an eel like fish called the Pout, and they made the “Frankenfish”! Doesn’t that sound delicious?”

slide03-fresh-salmon

I don’t know about you, but I never want to be putting a genetically engineered fish on my dinner table. And yet, in just a few short months, I might be doing just that without even knowing that I am. Outrageous ins’t it?

And yet it’s true. This genetically engineered salmon, the AquaAdvantage salmon, is the proud new baby of AquaBounty Technologies (ABT), a biotechnology company headquartered near Boston. What makes this salmon particularly interesting to it’s creators is that it grows twice as fast as a wild or farm raised fish. Indeed it will take 18 months for this baby to reach full maturity and find itself in our grocery stores. Which of course translates to a generous profit for ABT.

As of the end of December the FDA has determined that the AquaAdvantage salmon poses no real environmental risk, and appears to be safe for consumption. This means that the FDA will most likely not require a label that says the salmon was genetically modified, leaving the consumer in a highly compromised position. The GE salmon will look and taste exactly like the real thing! So you could be buying it without realizing it. Salmon offers so many wonderful health benefits, it would be a real shame to eliminate it from my diet. But if I find myself unable to answer this simple question “where did you come from little salmon?”, I may have to do just that.

Several environmental protection agencies have warned that if only a handful of eggs from this GE fish were to find their way into the wild, it could wipe out our entire wild salmon population. And though I am anything but a pessimist, I really hate to think about the impact of this on the rest of our food chain.

Bill Freese, a science policy analyst with the Center for Food Safety, warns that the process through which the fish has to go through to be approved, has nothing to do with the way the FDA approves drugs. He warns that “This is a radical new technology. We need very good, careful, close regulation, and we just don’t have that. We can’t be assured of the safety of any of these genetically engineered organisms.” (Women’s Health, Dec. 2012) That certainly does not put me at ease.

What I find amazing is that the FDA does not conduct a third party investigation into the safety of this new food. Instead the responsibly to prove that it is safe for consumption falls squarely on the shoulders of it’s creators. And it is no surprise that the scientist behind this mutant fish claim that it is indeed perfectly safe for human consumption.

Genetically engineered (GE) and genetically modified (GMO) foods is not a new concept. Scientist discovered that they could transplant genes from the DNA of one species into a completely different one, in the 1970′s. At the time, however, the idea was to create more nutritious food with the noble goal of feeding a hungry world.

What happened instead, is that companies created two types of crops. On the one hand they created crops, such as soybean, that are highly resistant to herbicides like “Roundup”. This means that these crops are doused with 3 to 4 times the amount of herbicides that non GMO crops are sprayed with…. and these lovely chemicals end up in our water system and our bodies. The second type of GMO crop is developed with a built-in pesticide. And yes, if it’s part of the plant as it grows, it finds it’s way into our bodies as well.

The most common GMO crops are corn and soybean. And though they have only been on the market for a couple of decades, health specialist can already see the detrimental impact of these crops on our health. Most agree, however, that we really have no way of knowing the full long term consequences of these foods on our health as they have not been around long enough to collect substantial data.

In 2009, the American Academy of Environmental Medicine called for a moratorium on GM foods. The AAEM stated that “Several animal studies indicate serious health risks associated with GM food, and there is more than a casual association between GM foods and adverse health effects.” Of even greater concern me as a mom,  biologist David Schubert of the Salk Institute warns that “children are the most likely to be adversely effected by toxins and other dietary problems related to GM foods”.

In it’s natural state, a salmon’s growth period is about three months out of 12.  The growth hormone injected into the modified egg from the Eelpout turns this slow growth cycle into a perpetual one!  Meaning that the salmon grows continually from birth until maturity, which takes about 18 months.  We know all to well how devastating the impact of growth hormones found in dairy products can be on children — we are seeing young boys and girls show signs of puberty as early as 5 years old!  Yet the FDA does not seem at all concerned about the potential impact of this particular aspect of the Frankenfish.

All of the research that I have done on GM and GE foods leads me to the same conclusion : they are detrimental to our health and should be avoided at all cost.

Although ABT is lobbying vigorously to have it’s Frankenfish approved by the FDA, consumers are fighting hard. And I do pray we will prevail. You can sign a petition to urge the FDA to reject the approval of the AquaAvantage. The approval of this fish would open the door to all sorts of mutant animal products, and personally,I never want to serve those to my loved ones.

When it comes to feeding myself and my family, I have a very simple rule: eat food as close to the way God created it as possible. That means simply, stay away from anything that has been manipulated by men — processed foods and genetically modified (GMO) or genetically engineered (GE) foods.

Will you be serving the Frankenfish to your loved ones?

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5 Must Read Books for Vibrant Health in 2013

Vibrant health is the cornerstone of a beautiful and fulfilling life. If you’re sick or wake up with aches and pains every day it’s hard to dance through your day and truly relish it.

The five books below are a “Must Read” for anyone striving to live life more fully, with energy to spare and a never ending smile!

Enjoy!

Wheat Belly, by William Davis, MD

You’ve probably heard all sorts of things about Gluten, the good and the bad, how many people these days seem to have developed a sensitivity to it and are much better off keeping it out of their diet. I am one of those people and it wasn’t until I eliminated it that I realized how detrimental it was to my health.  But there’s so much more to wheat than we know!

In this spectacular book, Dr. Davis turns conventional wisdom on it’s head and shows us how far the wheat we consume today is from the wheat that our grandparents consumed. In fact, Dr. Davis tells us in an easy to understand manner, that there is much to be concerned about with this staple food of our modern diet. If you’re like many who can’t seem to give up bread or other wheat products no matter what, or if you feel like somewhat of a bread addict and wonder why, then this book is a must read for you.

 

Fat Chance, by Robert Lustig MD

This eye opening book on the real dangers of fructose came about after Dr. Lustig, a professor of pediatrics at the University of California at San Francisco, gave a lecture entitled “Sugar: The Bitter Truth” that went viral on Youtube with more than 3,oo0,000 views! If you have not seen the video yet, you can watch it here. But be prepared you might be surprised about what Dr. Lustig reveals about fructose, which until now has been considered the “healthy sugar”.

If you are at all concerned about your children’s health and the alarming rates of childhood obesity, then you’ll want to read “Fat Chance” right away.

 

Why We Get Fat, by Gary Taubes

In this book, Dr. Taubes will turn all that we’ve ever thought to be true about overeating completely upside down.

“We don’t get fat because we overeat,” says Taubes, “we overeat because we’re getting fat”. Sound crazy? It’s not. Through detailed, well-reasoned arguments, Taubes shows that hormones and enzymes promote obesity, and overeating is the result. Scientifically accurate and yet counter-intuitive, this book will change the way you think about calories and over-consumption.

Taubes, one of the best scientific writers we have today, clearly explains why it’s carbohydrates—not calories—that’s driving the obesity epidemic.

 

The Great Cholesterol Myth, by Jonny Bowden and Steven Sinatra, MD

Get ready for a complete paradigm shift in everything we’ve been taught about cholesterol.

What if cholesterol were not a cause of heart disease? What if statin drugs were far more dangerous than you’ve been led to believe? What if lowering cholesterol didn’t save lives? And what if our emphasis on lowering cholesterol (with drugs that have a list of side effects as long as your arm) was misplaced and caused us to take our eye off the real causes of heart disease, things we could easily do something about without taking statin drugs?

Do I have your attention yet?

This is the premise of this phenomenal book and the subject of much discussion in the field of medicine today. You cannot afford to ignore this book, no matter what, but especially if you or one of your loved ones suffers from heart disease.

 

Sugar Nation by Jeff O’Conell

This book recounts the personal journey of Jeff O’Conell, a 6’5″ athlete and well known writer and editor (formerly of Muscle and Fitness, currently of Bodybuilding.com.) Despite a rigorous training schedule and seemingly healthy habits, O’Conell was diagnosed with Type II diabetes.

“Sugar Nation” tells the true story of what has happened to the US food supply over the past decades. In his quest to understand how he wound up with diabetes, O’Connell takes us on a journey, which includes interviews with some of the leading experts in the low-carb community. In this highly readable book you’ll learn about the politics of sugar, and a lot about why our nations leading “health” organizations (like the American Diabetes Association) don’t take a firm stand on avoiding it. And you’ll learn how sugar really impacts our health.

When I first moved to the US I sought some of my favorite french foods but always thought they tasted differently than what I had been accustomed to. I later discovered that the recipes for the products exported to the US had added sugar in them to appeal to American taste buds. I was shocked! This book explains it all.

One of the most important gifts that we can give ourselves and our loved ones is the gift of health. Any and all of these books will give you a much clearer understanding of health than most of the health professionals. All of these are based on sound scientific research and will change the way you look at your eating habits for the better.

I hope this list is helpful to you and would love your comments and suggestions for more insightful books!

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Product Review – Omega J8006 Nutrition Center Commercial Masticating Juicer

I love making fresh juices when time allows and this juicer is a splendid tool to make delicious juices without compromising on the integrity of your fruit and vegetables.

A masticating juicers is preferable, especially if you plan on juicing a lot of dark leafy green vegetables, which you should!

This juicers is sturdy, and powerful, quiet when it comes to juicers, and extremely simple to use.  You’ll need to cut your fruits and vegetables a bit smaller than you would have to for a centrifugal juicer as the opening of your feed tube is only 1.5 ” in diameter.  This design helps to retain a maximum amount of juice from your fruits and vegetables.  If you plan properly this won’t add much time to your preparation time.

This juicer handles all of your fruits, vegetables, herbs and grasses beautifully and gives you one of the highest juice extraction I have seen. Grasses and herbs such as parsley or basil don’t do well in centrifugal juicers but they are handled beautifully by this one.  Your pulp comes out completely dry leaving no doubt that you have gotten all of the nutrients from your fruits and vegetables.

And the best part: clean up is simple and fast.

I strongly recommend this juicer if you want to add delicious fresh juices to your diet.  Although I mostly juice on weekends because of my hectic schedule, this is well worth the expense.

Happy juicing!

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The Simple Pleasures of Fall Gardening

Fall settles in. The days grow shorter. Cooler temperatures greet you as you step out in the morning. And believe it or not, this is the perfect time for planting a variety of organic vegetables that will be ripe for the picking in the spring. You can plant into November, or up until the ground freezes.

Depending on where you live, fall may be a much better planting season than spring. The earth is still warm, soft and easy to work. Roots will settle into the ground a lot faster and begin feasting on the nutrients that are still plentiful.

As your friends snuggle up by the fire side, you’ll gingerly work up a light sweat, clad in your hoodie, jeans and work gloves. Is there any more blissful way to get your daily exercise?

Your choice of crops will of course depend on where you live so check with your local nursery for the crops best suited to your area. Before you plant anything, find out the number of days or weeks until maturity then count back from the average first frost. In milder climates, this could be well into December, or early January.

Here are 6 delicious and nutritious vegetables well suited to fall planting. These are plants that will tolerate a light frost and thrive in short daylight hours and mild temperatures.

Broccoli



Broccoli, a member of the cruciferous family of vegetables, is often called a superfood. It is an excellent source of vitamin D, A, C and K and many other essential vitamins and minerals.

Recently broccoli has been found to be a particularly rich source of kaempferol, a flavonoid which has been shown to play an important role in counteracting the impact of a variety of allergens on the body.

Many health specialists advocate eating broccoli every day for optimum health.

My five year old loves to eat her “little trees”. They are mild in flavor and can be eaten raw or lightly steamed to retain the most nutrients.

Broccoli matures in 70 days so you’ll want to plant them 10 weeks before the first real frost.

Brussels Sprouts



Another nutrient rich member of the cruciferous family, Brussels Sprouts are an ideal vegetable for fall planting as their flavor is enhanced when the plant matures in cooler temperatures.

This is an important vegetable in the fight against cancer due to its high content of Glucosinolates. These are important phytonutrients that have shown great ability to stabilize and protect our DNA.

Brussels Sprouts are delicious steamed or roasted in the oven drizzled with olive oil and generous amounts of garlic.

This plant takes about 90 days to maturity so plant about three months before the first frost.

Spinach

Spinach is perfectly suited for fall planting. Once established it will last well into winter and can survive temperatures in the low 20′s. You’ll be able to enjoy multiple harvests of this superfood all winter long.

Spinach is widely recognized as one of the world’s healthiest vegetables, It is dense with vitamins and minerals , as well as phytonutrients known to promote good health and ward illness. It is extremely rich in vitamin K and A, as well as manganese, folate and magnesium.

Toss into a salad or sauté lightly with plenty of garlic for a delicious side dish.

Spinach matures in 45 days and prefers very fertile soil to encourage rapid growth and tender leaves.

Cauliflower

Cauliflower can be a bit tricky to grow as it requires frequent watering and a rich soil, but it is a wonderful food to have in abundance for those on a gluten free diet.

Cauliflower is another member of the cruciferous family of vegetables that is loaded with nutrients. It has a delicate, somewhat nutty flavor that makes it a versatile food.

Cauliflower works wonderfully as a substitute for pizza crust. And if you’re craving pasta with Alfredo sauce but don’t want the heavy calories, spaghetti squash with a cauliflower sauce will fool the pickiest of eaters. With about a tenth of the calories and a generous amount of protein you can gobble it up completely guilt free!

Cauliflowers takes about 4 months to maturity.

Cabbage

Cabbage comes in many varieties, each with its special benefits, and the best way to reap the rewards of this delicious vegetables is to eat a little bit of each. White cabbage has a mild and subtle flavor and is most commonly used in coleslaw or the cabbage soup diet.
It is best to eat raw, steamed or sauté to preserve the nutrients.
Cabbage matures in 70 days. It requires lots of moisture and fertile soil.

Winter Lettuce

There are many varieties of lettuce to enjoy, each with it’s unique flavor but all abundant in vitamins and minerals.

My girls love to run out to my father’s garden and pluck the delicate winter salads from the ground. It somehow always feels like a special treat to enjoy these tasty crunchy bundles of goodness!

Seedlings require constant moisture and do best shielded from the sun. Plants mature in 45 to 60 days, depending on the variety planted.

There are many more delicious vegetables that you can plant in the fall. You can grow all sorts of dark leafy greens like mustards and collars, as well as turnips, radishes or rutabaga. And onions and garlic are great for keeping unwanted pest away from your tender greens. Planting winter squash seeds in late October has yielded successful harvests for many gardeners. Winter squash seeds can be sown again in spring to prolong your crop well into the following fall.

Fall is the perfect season to plant a vegetable you’ve never tried before and discover delicious recipes.

The bales of hay you used for your Halloween decor will provide a wonderful mulch for your seedlings. Spread the straw over your garden soil and when it starts to break down, work it into the soil to add organic matter.

Fall planting is truly rewarding and the best way to enjoy fresh organic vegetables throughout winter and in early spring. So go ahead, roll up your sleeves and get your hands dirty. Get the kids involved for some wonderful learning opportunities and good old fashion fun.

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Resources:

Organic Gardening Magic

Whether you have a large open space or just a few planters in an apartment organic gardening will work for you. You can soon enjoy fresh organic produce and feel the pride knowing that you grew it yourself.

 

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Miraculous Aloe

by Yulia Berry

Aloe, aloe everywhere, for your skin and for your hair, take a little for your tummy or rub some on your gums if they feel funny.

While the Aloe Vera plant has been aiding humankind for centuries already, it has not been until recently that it has experienced a revival of sorts within the modern medical community. Many proponents of this green succulent of the lily family claim that Aloe Vera is a miracle plant with hundred if not thousands of health related uses. Skeptics claim that it is all hype and that many of Aloe Vera’s “cures” are just placebo effects. Lets us take a little look at a few of the many “miraculous” properties of Aloe Vera plant to find out what the real deal is with this spiky green plant.

First of all, the inner gel of the Aloe Vera contains mucilaginous polysaccharides, which are important building blocks that the human body needs. When applied to the skin these MSP’s aid in skin cell rejuvenation and when taken orally, these long chain sugars help settle the stomach as well as aid in everything from indigestion to irritable bowel syndrome. The gel also contains many important vitamins and minerals, such as Vitamin E   and calcium that are essential to the body if you choose to ingest it. Also, as if that is not enough, the gel also contains anti-fungal and anti-viral properties that can aid in keeping cuts from getting infected when used as a balm.  And, if you are still not sold on the stuff, Aloe Vera Gel also contains certain enzymes that can aid in digestion.

Many Aloe Gel proponents suggest ingesting a filleted section of the Aloe’s lance like leaf at least once a day to help improve your digestive functions as well as benefit from the cornucopia of nutrients that is contained within. Skeptics of the plant do not deny that the Aloe gel contains beneficial elements, but still point to various studies that can neither confirm nor deny Aloe’s ability to cure digestive problems.

While the watery inner gel in the most sought after part of the Aloe Vera plant with stores selling it to the public by the gallon, it was the sap found on the inner lining of the leaves that was first used for Medicinal purposes by the ancient Sumerians and Egyptians. The yellow latex resin works as a powerful cleansing agent that helps get the bowels moving. Ancient people suffering from constipation would take this stuff and find themselves cleaned out and ready to go in no time. While this yellowish resin is a powerful laxative, most medical professional do not suggest it’s wide spread use due to the painful abdominal cramping that can sometimes be associated with it.

While many supporters of the Aloe lifestyle swear by the plant and its many medicinal uses, the professional medical community still remains a bit skeptical on whether the plant can supercede modern medical practices. However, since the Aloe Vera plant’s gel is non-toxic and does contain many beneficial vitamins, minerals and enzymes,  they cannot really argue against the practice of taking it. Since Aloe Vera has been cultivated and used by people for many, many years, one has to think that there is something to the little green plant that makes it worth keeping around.


About the Author:

Yulia Berry is an independent health researcher and author of the best selling e-book on aloe vera, “Aloe – Your Miracle Doctor.” She distributes a weekly newsletter regarding home remedies and has written another popular e-book “Pharmacy In Vegetables” and dozens of natural health articles published on hundreds of websites worldwide.

Get more information on Aloe – Your Miracle Doctor here

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Product Review – Green Vibrance

Green Vibrance is on e of the most complete Greens Powder on the market, with sixty carefully selected ingredients.

Green Vibrance uses specially selected certified organic, wild harvested and wild crafted concentrated foods.  In additon to a variety of greens, five different grasses, spirulina and chlorella, Green Vibrance is extra rich in Probiotics.  Probiotics are necessary for healthy digestion as they aid in the breaking down of proteins.  They simultaneously create a unwelcoming environment for bacteria that would be harmful to our bodies, while enhancing the healthy bacteria we need.

It is rich in antioxidants, necessary fro a healthy immune system and detoxification.

Green Vibrance has a nice earthy taste which I enjoy very much.  There are no artificial sweeteners or stevia, .

This Greens Powder dissolves easily in a glass of water or juice, making it ultra simple to use.  This is a supplement that I highly recommend. It is clean, of excellent quality and taste and you will feel the different in your energy and overall health as soon as you start using it.

 

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Product Review – Magic Bullet 25pc. set

Individual blenders like the Magic Bullet are a great solution for making Greens Powder smoothies.

I’ve used one of these for several years and love that I can make a custom smoothie for each one of my family members, within minutes and without cleaning my blender in between.

Overall I found this product to be excellent.  It functions well and processes the ingredients into a nice consistency, very fast. It’s important to select the right blade for the task at hand or you might not be happy with the results.

The motor is not too loud, though my five year old always covers her ears.  This model is easy to use, just screw on the blade, inverse, place on the base, push down and turn and there you go!

Clean up is a cinch, which is a definite plus when you are making an average of five smoothies in the morning.  The blades clean up easily and the cups go straight into the dishwasher.

I also use my Magic Bullet for making salad dressing, making nut meals, and all sorts of simple little tasks.

Overall this is a great product and I love the accessories included in this particular model.

But… I’m less thank thrilled with the life of the motor.  I had to replace the base after about one year of use.  Now I do use it just about daily but I feel it should be a bit more robust.  I’ve had my food processor for 25 years and it still works as well as it did on the first day!

 

 

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