Coconut Flour Positives

Coconut Flour is a great gluten free and healthy alternative to other flours.  Check out why!

Gluten-free

Arguably coconut flour’s biggest attraction is its gluten-free status, However, growing evidence – particularly that compiled by Dr. William Davis in his 2011 book, Wheat Belly – suggests that gluten is unhealthy for everyone, and is a leading cause of lethargy, bloating, brain fog and more. Fortunately, gluten-free diets are becoming much easier to adopt thanks to the growing availability of gluten-free flours like coconut flour.

Rich in dietary fiber

According to a study published in the December 2006 issue of Innovative Food Science & Emerging Technologies, adding coconut flour to our diets can significantly reduce our risk of developing heart disease, lower our cholesterol levels and guard us from cancer and diabetes.

High levels of dietary fiber (a 100 gram serving (0.8 cups)of it contains a whopping 39 grams of fiber, almost double that of wheat bran). Recommends adding 1-2 tablespoons of coconut flour to gravies, baked goods, casseroles or smoothies.

High in beneficial fats

Since it is derived from coconut solids, coconut flour retains a large number of those fats for which coconuts are so beloved by health enthusiasts. A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) – essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.

Safe for diabetics

Because it is high in fiber yet relatively low in digestible carbohydrates compared to processed flours, coconut flour has a gentle impact upon blood sugar levels. 

Packed with protein

Though it is free from gluten proteins, coconut flour contains an impressive number of other proteins. In fact, 100 grams of coconut flour contain 19.3 grams of protein, or 38 percent of our RDI – far more protein per serving than other leading flours such as white, cornmeal or rye. Consequently, coconut flour is a valuable cooking ingredient for vegan or vegetarian bodybuilders since protein is, of course, needed for cell repair and growth.

How to substitute?

When substituting coconut flour for all purpose or whole wheat flour, use the same amount of flour but add 1 extra egg (on top of what’s called for in the recipe) for every ounce of coconut flour. On average, 1/4 cup of coconut flour is equal to 1 ounce.

For example, if a recipe calls for 1 cup of all purpose flour and 2 eggs, use 1 cup of coconut flour and 6 eggs. This ratio of flour to eggs might seem crazy, but trust us, the coconut flour will absorb it up. As you’re experimenting with alternative flours, consider mixing coconut flour into the rotation. http://noshon.it/tips/gluten-free-baking-substituting-coconut-flour/

http://www.sciencedirect.com/science/article/pii/S1466856406000452

http://www.purezing.com

http://alldayidreamaboutfood.com

http://science.naturalnews.com/coconut.html

Learn more: http://www.naturalnews.com/043679_coconut_flour_gluten_free_vegan_protein.html#ixzz2roX4WO84

Benefits of Green Tea

This year each month I am going to set a goal with a new habit to learn.  For example, January I am trying to do Yoga once a week.  Next month I plan to be a eating only my own cooked foods. If you wanted to join me in this journey I thought you could start with drinking green tea. I am already a green tea drink for I found this article to be informative and there are many benefits from green tea I was not aware of.  I will try to post some more about teas in the near future. Please enjoy and maybe grab a cup of tea before reading 🙂

 

(NaturalNews) Although green tea is one of the most popular drinks in the entire world, its consumption has quickly become one of the biggest health trends, and for good reason. By simply consuming more green tea, you can possibly improve your overall health. These six health benefits of green tea may convince you to increase your consumption:

1. Green tea can lower your risk of stroke
In a massive (over 83,000 adults surveyed) Japanese study published in Stroke: Journal of the American Heart Association, the more green tea that the participants of the study consumed over the course of 13 years, the less likely they were to have a stroke. The study illustrated that, by drinking two to three cups of green tea a day, you decrease your chance of stroke by 14%. By drinking four cups a day, the chance of stroke drops by 20%.

2. Green tea compounds can interrupt Alzheimer’s disease
Purified extracts of antioxidant epigallocatechin-3-gallate (EGCG) from green tea has been shown by the University of Leeds to disrupt harmful clumps of protein from latching onto brain cells, causing them to die and interrupting the progression of Alzheimer’s disease. Although the study used purified extract from green tea, you can still get some of the same benefits from drinking green tea and the associated EGCG.

3. Green tea can prevent eye disease
A study published in the Journal of Agricultural and Food Chemistry demonstrated that the EGCG found in green tea can prevent eye disease by being absorbed by the eye tissue (like the lens and retina), which protects the overall integrity of the eye. EGCG has been shown to prevent or stop the growth of malignant cancer cells.

4. Green tea can prevent and block lung cancer
Research out of Chung Shan Medical University in Taiwan has demonstrated that drinking at least one cup of green tea a day can decrease your risk of lung cancer. The study indicated that, among non-smokers, those who did not drink at least one cup of green tea a day were five times more likely to develop lung cancer.

5. Green tea compounds can prevent leukemia
Compounds within green tea can prevent leukemia, suggests a study by the Mayo Clinic. By treating chronic lymphocytic leukemia patients with 400 and 2,000 milligrams of EGCG twice a day, the researchers were able to significantly improve their condition. Likewise, a 2004 study indicated that EGCG can actually kill leukemia cells!

6. Green tea can improve your memory
Research from the Third Military Medical University in China reaffirmed that the EGCG within green tea helps promote the regeneration of brain cells, improving your memory and spatial learning. The research indicated that, although green tea drinkers tend to be healthier with respect to nutrition, green tea was one of the main factors to influence memory. While green tea can prevent protein clumps from causing Alzheimer’s, it can also improve your memory at the same time through brain cell regeneration.

The simple act of drinking green tea can have astounding health effects. Although some of these studies used green tea extracts or compounds, you can still get many of the added health attributes by consuming green tea daily; it seems as though the more you drink, the better it is for you! Being one of the most widely studied substances in the world, there are bound to be many new revelations about the health benefits of green tea in the future.

Sources for this article include:

http://www.sciencedaily.com

http://www.sciencedaily.com

http://www.naturalnews.com

http://www.naturalnews.com

http://www.naturalnews.com

http://www.naturalnews.com

Fry and Fail

I found this to be interesting. Not only is the fat, which everyone talks about, but the other toxins that are released with frying.  I have a slight weakness for french fries.  I limit my intake but it looks like I need to limit it even more. 

 

(NaturalNews) Even the most health-conscious person may find it difficult to deny that fried foods are delicious. The aroma they emit and the feeling they provide with every bite can be quite irresistible. But fried foods come with their share of adverse health effects.

Cancer risk

Research carried out at the Fred Hutchinson Cancer Research Center and published online in The Prostate in 2013 revealed that regular consumption of deep-fried foods, such as doughnuts, fried chicken, fried fish and French fries, could elevate the risk of prostate cancer.

This link could be due to the formation of carcinogenic compounds in foods that are cooked at very high temperatures. Foods cooked at high temperatures, in particular deep-fried ones, also contain large amounts of compounds which are linked to oxidative stress and chronic inflammation. These conditions, too, increase cancer risk. For example, a chicken breast which is deep-fried for a third of an hour could have almost 10 times the amount of these chemicals compared to one boiled for one hour.

Previous research had already shown that deep-fried foods elevate the risk of breast cancer, esophageal cancer, lung cancer and pancreatic cancer, as well as head and neck cancers.

Cardiovascular and heart health

Fried foods affect cardiovascular health, too. In research published in Circulation: Heart Failure in 2011, postmenopausal women who consumed more fried fish had a higher risk of heart failure. In fact, just one serving of fried fish a week was found to increase the risk of heart failure by a very significant 48%.

In contrast, women who often consumed baked or broiled fish had a lower risk of heart failure. So while the omega-3 fatty acids found in fish are known to improve cardiovascular health, deep-frying the fish not only seemed to negate these benefits but even ended up creating compounds which were harmful to the heart.

Toxic substances

Research carried out by Spanish and Portuguese researchers and published in Food and Chemical Toxicology in 2013 found that fried fish sticks contained more furanic compounds than those that were oven-baked. While furans could improve the smell and taste of foods, there is research suggesting that they are harmful to health, and even carcinogenic.

Generally, higher temperatures produced more furans, while longer frying times also generated more furans. On the other hand, the more time that passed after frying, the lower the amount of furans that remained.

Therefore, some ways to reduce the amount of furans ingested include using the oven instead of a deep-fryer, cooking at lower temperatures, shortening the cooking time and leaving about 10 minutes between cooking and consumption.

Frying produces trans fats, which are detrimental to health

In addition, research has shown that frying foods raises the levels of trans fat in them, and trans fat has been linked to a wide array of illnesses.

This type of fat increases the risk of atherosclerosis (hardening of the arteries), plaque formation, inflammation in the body, insulin resistance, diabetes, autoimmune disease, Alzheimer’s disease and even cancer. Inflammation and insulin resistance themselves are linked to higher risks of many other health conditions, including cancer.

Trans fat also raises low-density lipoprotein (LDL) cholesterol levels (commonly known as “bad” cholesterol) while decreasing high-density lipoprotein (HDL) cholesterol levels (“good” cholesterol). Further, it could cause delayed infant development when the mother consumes too much trans fat.

Accompanying ills of fried foods

Moreover, deep-frying is usually carried out with vegetable oils which come with their own share of adverse health effects, while many fried foods are largely empty calories devoid of quality nutrition; in fact, some of these processed foods contain MSG and preservatives, which are themselves harmful to health.

Conclusion

Fried foods, without much doubt, smell wonderful and taste great. But the harm that they do on health is significant – they harm the heart, cause inflammation and increase the risk of cancer and diabetes, among many other adverse effects. These cannot be ignored by anyone who wants to nurture a strong, healthy body and avoid numerous serious chronic diseases.

Sources for this article include:

Fred Hutchinson Cancer Research Center (2013, January 28). “Eating deep-fried food linked to increased risk of prostate cancer.” ScienceDaily. Retrieved January 11, 2014, from http://www.sciencedaily.com.

American Heart Association (2011, May 25). “Heart failure risk lower in women who often eat baked/broiled fish.” ScienceDaily. Retrieved January 11, 2014, from http://www.sciencedaily.com.

Plataforma SINC (2013, July 26). “Oven-baked fish fingers have fewer furans than when fried.” ScienceDaily. Retrieved January 11, 2014, from http://www.sciencedaily.com.

Mercola, Joseph, Dr., and Pearsall, Kendra, Dr. Take Control of Your Health. Schaumburg, IL: Mercola.com, 2007. Print.

Haas, Elson M., MD, and Levin, Buck, PhD, RD. Staying Healthy With Nutrition: The Complete Guide to Diet and Nutritional Medicine. New York, NY: Celestial Arts, 2006. Print.

About the author:
Reuben Chow has a keen interest in natural health and healing as well as personal growth.

Learn more: http://www.naturalnews.com/043619_fried_foods_trans_fats_whole_body_health.html#ixzz2rFdU1qUx

I’m back in the country

So the end of the year was a bit on the crazy side.  Between holidays and packing for our trip to Thailand I was not able to post.  So I am back now, catching up and will be back into the blog swing of things shortly.  In the meantime please check this book of Jennifer Brownes.  She was a guest writer on my blog and her book is now available through amazon.  Please help suppose fellow health advocates and their endeavors.

The book promotes a plant-based diet as a way to overcome one’s digestive disorder naturally.

The amazon link to the book is:

http://www.amazon.com/Happy-Healthy-Gut-Digestive-Disorders/dp/1626360413/ref=sr_1_1?ie=UTF8&qid=1388687266&sr=8-1&keywords=happy+healthy+gut.

More info on this project is at http://jenniferbrowne.org/2014/01/02/book-launch-happy-healthy-gut-is-officially-released/