Is Ghee a Healthier Choice than Butter? For anyone unfamiliar with the term ghee, another name for it is clarified butter. One difference between ghee and regular butter is that the former doesn't have as many dairy proteins, and there are a host of health advocates who maintain that ghee is the healthier option. Starting with pure butter made from cow's milk, the ghee-making process involves heating and separating liquid fats from the milk solids, which become caramelized, and removing the milk solids (which also removes most of the lactose). Ghee has been used in traditional cooking in India, Pakistan and Southeast Asia for eons, as an oil and as an ingredient, but it's also an Ayurvedic go-to for herbal ointments, massage and as a medicinal to remedy rashes and burns. While butter isn't bad for you (especially in comparison with vegetable oil, margarine and the multitude of erroneous, mass-marketed options introduced in the 1960s), ghee, which started as butter, may be the better choice. For one thing, ghee, heated longer than most clarified butter, is darker and has a nuttier flavor, as well as a higher smoke point, making it easier and healthier for sautéing. In fact, including ghee in your diet may bring benefits for several areas, including your heart. Ghee is made up of about 50 percent saturated fat, which was considered a bad thing until the medical community and nutritionists began realizing that fat — including saturated fat — is good for you. Interestingly, breast milk contains 54 percent saturated fat. Good fat like this is vital to proper development and your body can't function without it. Even the American Heart Association recommends that people get 5 or 6 percent of their daily food intake from saturated fat, which is still far too low (you actually need upward of 50 to 70 percent healthy fat in your diet for optimal health), but butter deliciously helps to fulfill that requirement.1 So the "clarified" part is at least part of what makes ghee better than butter, but still, there are caveats. It's also helpful to understand that "milk," produced as it typically is in the U.S. today, contains elements that weren't (or shouldn't be) meant for human consumption. To explore all the facets of what ghee is, you must first start with milk. You Must Start With Milk, but Not Just Any Old Milk You probably already know that most of the milk produced on American farms is highly processed to homogenize and pasteurize it, superficially to remove potential pathogens. However, zapping it with high temperatures, called ultra-high temperature processing (UHT), is also to give the milk a longer shelf life, and the process destroys many of the natural immune-boosting enzymes and vitamins such as B6, B12 and C. Beneficial digestive bacteria are eradicated as well, which often leads to constipation along with a host of other problems. In one of the most ironic twists, pathogenic bacteria might be killed off, but [...]
Looking for new ways to eat chia seeds? These delicious powerhouses are loaded with calcium, magnesium, iron, protein, vitamins A, B, D and E, as well as fiber and Omega 3s. They will help control your appetite because they keep you feeling full longer, lower your risk of heart disease and diabetes, and improve bone health, especially in anyone who eschews dairy. So, eat your chia seeds; and try eating them in new, and fun, ways. From chia pudding to chia pops, these ideas will have you excited to eat your chia! 1) One great way to get more chia seeds into your diet (and your family’s) is by adding them to anything you bake. If you have a sweet tooth and love baking brownies or cookies, add a tablespoon (or two) of chia seeds to the batter. It will not change the taste at all, and if you prefer a little crunch, you can add even more and give your baked goods a nutty crunch. 2) If you have a protein shake or a green smoothie for breakfast, toss in a teaspoon of chia seeds. Again, it will not change the taste, but will add a powerful punch of nutrients. 3) Chia pudding is all the rage lately, and for good reason: This stuff is delicious! To make chia pudding, simply mix the following ingredients together and then store in the fridge until it thickens. If you want to get crazy, mix it up! Add fruit, add pomegranate seeds, add chocolate! Whatever you love, add it and see how it turns out. 1 cup milk (almond milk is a great choice) 1/4 cup chia seeds 1 tsp vanilla 2 teaspoons sweetener (you can use stevia, sugar, maple syrup, honey whatever you prefer) 4) Ever heard of a chia pop? Basically add three tablespoons of chia seeds to two cups of any type of milk, and then mix. Next, add one tablespoon of sugar, and mix. Now add berries or the fruit of your choice and stir. Then simply pour this mixture into popsicle molds and freeze. Voila, a tasty, cool snack for hot days! 5) Chocolate mousse is one of everyone’s favorite desserts, and it can be made healthier with chia seeds. You will need: 1/4 cup chia seeds 1 can coconut milk 2 tbsp coconut butter (not coconut oil!) 4 to 5 tbsp of sweetener (maple syrup works best here) 1/2 tsp vanilla 1/3 cup cacao powder Grind the chia seeds in a coffee grinder for about 30 seconds and set aside. In a food processor, process the coconut milk, coconut butter, sweetener and vanilla. Then add in the cacao powder and process until smooth. Add the chia seeds and process until the pudding is completely smooth. Pour into individual bowls and refrigerate for at least 24 hours before enjoying. Top with berries, chocolate curls, almond slices…or nothing at all! It is delicious as is! https://www.naturalnewsblogs.com
How Tomatoes Keep Your Skin Looking Healthy! What do you think of this sweet, juicy food? They are low in calories, low in fat, enriched with vitamin C, filled with tons of nutrients and antioxidants which can prevent many diseases to help you maintain good health situation. But, that’s not all, following are more excellent characters tomatoes have and why you should include in your daily diet plan. -Improving your vision Tomatoes are rich in antioxidants which are well known to help improve your vision from getting night-blindness as well as macular degeneration, and the vitamin A in tomatoes does help too, the good sources of vitamin A which are good for your eyesight are including beef or chicken liver, olive oil, carrots, milk, kale, sweet potatoes and spinach. -Lowering the risk of cancer Lycopene present in tomato makes it as a natural cancer fighter as this element can reduce the risk of many kinds of cancers, such as prostate, colon, ovarian and kidney cancer. Study shows that women who consume more tomatoes may have a lower chance to get kidney cancer, and you can add more lycopene-containing vegetables and fruits such as guavas, watermelon, papaya, grapefruit, sweet red pepper, asparagus, red cabbage, mango and carrots into your diet, these foods are considered enriched in lycopene, and lycopene is currently the most powerful antioxidant exist in the food which can help prevent heart disease, as well as cancer. -Promoting weight loss Tomatoes contain tons of water and fiber, they are not only can give you a full feeling, but also help to remove toxins from your body effectively to help you lose weight. Add more tomatoes in your diet can fill you up quickly without getting inside tons of calories or fat, so if you are on a diet now, try to add more tomatoes into your daily eating, no matter you eat it as a snack or add in salads, sandwiches, soups, stews, they’re always delicious. -Controlling blood pressure Vitamin k present in tomato may help to control blood pressure, and vitamin A, iron, potassium is also essential for boosting blood circulation to maintain a healthy blood pressure level. What we eat can affect the quality of our blood directly, so nutritionists suggest people to add more “blood-pressure friendly” foods into our plate, including acai berry, blueberries, prunes, pomegranates, brussels sprouts, beets, kale, broccoli sprouts, spinach, garlic and onion. -Reducing chronic pain Tomato contains high levels of bioflavonoids and carotenoids which make it as a natural anti-inflammatory agent. In fact, many drugs that fight chronic pain are anti-inflammatory drugs. If you are one of the millions of people who are suffering from chronic pain, try this natural pain-fighter. There are some other natural pain-busters you can try instead of taking drugs, buckwheat, fig, spinach, chili peppers and pineapple are good choices. -Keeping skin healthy Tomatoes’ antioxidant, beta-carotene and lycopene may help protect skin against outside damages especial sun and UV light damage, and [...]
Is eating wheat ruining your health? Research indicates that the consumption of wheat contributes to the growth of pathogenic bacteria in our gut, adding to growing concern that wheat (which is often contaminated with Roundup herbicide) is one of the worst foods to consume for gut health. A concerning study published in FEMS Microbiology Ecology titled, “Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease,” reveals something remarkable about the capabilities (and liabilities) of human gut bacteria (microbiome) when exposed to foods such as wheat. Some of the extremely hard to digest proteins in wheat colloquially known as “gluten” (there are actually over 23,000 identified in the wheat proteome and not just one problematic protein as widely believed) were found metabolizable through a 94 strains of bacterial species isolated from the human gut (via fecal sampling). This discovery is all the more interesting when you consider that, according to Alessio Fasano, the Medical Director for The University of Maryland’s Center for Celiac Research, the human genome does not possess the ability to produce enzymes capable of sufficiently breaking down gluten. As reported on TenderFoodie in interview: “We do not have the enzymes to break it [gluten] down. It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.” The new study helps to fill the knowledge gap as to how humans are capable of dealing with wheat consumption at all, considering it did not play a role in the diets of non-Western peoples until very recently (perhaps only a few generations), and even in those who have consumed it for hundreds of generations, it is still on a biological scale of time a relatively new food in the human diet which was grain free for 99.999% of human evolution. As we have analyzed in a previous essay, The Dark Side of Wheat, the consumption of wheat is a relatively recent dietary practice, stretching back only 10,000 years – a nanosecond in biological time. We simply have not had time to genetically adapt to its consumption (at least not without experiencing over 200 empirically confirmed adverse health effects!). The new finding reported here shows that bacteria in our microbiome extend our ability to digest physiologically incompatible foods – or at least tolerate them to the degree that they don’t outright kill us. This may explain why there is such a wide variability in responses to gluten and why the health of our microbiome may play a — if not the — central role in determining our levels of susceptibility to its adverse effects. Another provocative finding of the study is that some of the strains capable of breaking down the more immunotoxic peptides in wheat, including the 33 amino acid long peptide known as 33-mer, are highly pathogenic, such as Clostridium botulinum – the bacteria that is capable of producing botulism. As we discussed in a previous article on Monsanto’s Roundup herbicide (glyphosate) contributing to the overgrowth [...]
Learn how to make this authentic Thai dish! Serves 4 10 oz rice noodles 2 tablespoons extra virgin olive oil ½ yellow onion, sliced thin 1 small red bell pepper, sliced thin 1 cup shredded carrots 1 cup snap peas, sliced into bite-sized pieces 1 garlic clove, minced 1 lb. medium sized shrimp, deveined 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh cilantro, finely chopped 2 tablespoons scallions, finely chopped 1 lime, sliced in wedges for garnish Peanut Sauce 1/4 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 tablespoon honey 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon Sriracha, optional Bring a large pot of water to boil and salt. Add rice noodles and turn off heat. Allow noodles to sit for at least 5-7 minutes. Add all ingredients for sauce in a medium-sized bowl and mix well. Set aside. Saute onions, peppers, carrots, for 3 minutes, then add snow peas and garlic. Add shrimp to sautéed vegetables, and saute for 4-5 minutes. Add cooked noodles to shrimp, then add sauce and mix well. If the sauce is too thick, add a few tablespoons of water to loosen the sauce. Cook for a few minutes until sauce is warmed through. Add cilantro and mint. Garnish with scallions, and serve with a slice of lime.
Try this mouthwatering salad, perfect for hot summer days! Serves 2 3 cups arugula 2 cups watermelon, chopped into bite-sized pieces ¼ cup feta cheese, crumbled 1 tbsp. extra virgin olive oil Salt and pepper, to taste 2 tbsp. pomegranate molasses Add arugula to plates, and top with watermelon, and feta. Drizzle olive oil all over salad, and season with salt and pepper. Drizzle pomegranate molasses over salad and serve immediately.
Could being a vegetarian be the reason you're not losing weight even though you're trying? Vegetarianism is not a weight loss silver bullet. While many people go vegetarian for health reasons other than weight loss, those who give up meat with hopes of rapid weight loss often end up disappointed. Here are the main reasons why going vegetarian to improve your weight loss results isn’t working out so well. You didn’t go vegetarian. You became a “starchatarian.” We know that “starchatarian” isn’t really a word. However, it accurately describes how many of us eat after giving up meat. It is common for newer vegetarians to eliminate meat without adding a significant source of vegetables to their daily intake. What does that leave? Starch. Many new vegetarians eat lots of it. Starch based meals become the standard fare. Breakfast is oatmeal or cereal. Lunch is bean soup. Dinner is a vegetable stir-fry with rice. Sometimes dinner is cheese pizza or a plate of pasta for those at a loss for what to order while dining out. Snacks include fruit, crackers, or pretzels. The steady consumption of foods that break down into sugar in the body makes it unnecessary for the body to use stored body fat for energy. For some of us, our body just stays the same. However, it’s common for this way of eating to produce weight gain. Your lack of protein intake is making you hungry. Protein is one of the most satisfying macronutrients. It is also one that many vegetarians struggle to consume in amounts that support weight loss. With lower protein intake often comes higher hunger levels- especially if our daily intake of fibrous vegetables is low. This leaves us to either battle with willpower to avoid overeating or graze incessantly in efforts to feel full. You’re eating too many calories. While vegetarianism can lead to lower intake of saturated fat, cholesterol, and hormones present in commercial processed meat, calories still matter. Eliminating meat can significantly decrease calorie intake. However, when we mismanage the increased hunger caused by lower protein intake, we can easily replace and surpass the calories that we eliminated. You’re eating high carb and high fat at the same time. Did you know that you can mimic the nutrient profile of junk food with healthy food? It’s true. Most of us know that junk food is simultaneously high in fat and starch or sugar. However we are often unaware of how easy it is to create this same macronutrient mix with healthy foods. Meals like vegetarian Mexican bowls, toast with peanut butter and banana, and vegetarian lasagna have macronutrient levels similar to burgers and fries, candy bars, and pizza. While the ingredients are healthier than junk food, the impact on weight loss is similar. Your overconsumption of soy-based meat substitutes is deregulating your fat loss hormones. Sometimes we give up meat without really embracing plant based eating. Instead, we replace all of [...]
Learn how to make this quick, light, and flavorful meal! 1lb. 16-20 count shrimp, peeled and de-veined 4 ears, shucked corn ¼ red onion, finely chopped 1 pint cherry tomatoes, halved ½ cup cilantro, coarsely chopped ¼ cup fresh lime juice (2 limes) 2 tablespoons extra-virgin olive oil Kosher salt, to taste Fresh black pepper, to taste Season shrimp with salt and pepper and set aside. On an open flame on the burner of your gas stove, place the corn directly on top of the burner. Rotate corn for two minutes on each side until corn is charred. You will hear popping sounds-which is a good thing! Once corn becomes charred, let cool before removing kernels with a knife into a bowl. Add red onion, cherry tomatoes, cilantro, lime juice, olive oil, salt and pepper to the corn and mix well. Set aside. In a cast iron pan on medium-high heat, add a few tablespoons of olive oil. Add the shrimp and saute on each side for 3 minutes. Add corn salad to a plate and top with shrimp.
Seven Healthy Weight Loss Foods to try this Summer! Losing weight safely takes a realistic approach. This includes changing eating habits and plenty of exercise and most important a positive mindset. A lifestyle based on healthy eating and regular physical activity can help you look and feel better. These top seven weight loss foods do double duty when it comes to losing weight and keeping if off and being important in maintaining a healthy lifestyle. Here's why: all provide some combination of the elements your body needs to run properly. These foods nourish and support the cells, boost the immune system, help detoxify and eliminate the bad stuff your body doesn’t need and they help the body perform its metabolic duties. My list only consists of seven, but there are so many healthy foods out there. Watermelon. Acting as a natural diuretic, watermelon can help reduce water retention in tissues. One cup of diced watermelon is about 90% water, and contains 50 calories. 44 of these calories do come from sugar (this is a natural, healthy fruit sugar). Along with water and sugar, watermelon contains vitamin C and the phytochemical lycopene, one of our colorful disease preventing cartenoids. In addition, watermelon consumption increases free arginine and citrulline, which can help maintain blood flow and heart health. When it comes to nutrition, melons are number one for health and beauty. Ginger. Traditionally used as a digestive aid. It was the Alka-Seltzer of the Roman Empire. It helps you lose weight by burning calories. In many cultures ginger was given as a digestive aid with meals. Ginger is known to neutralize the stomach acids that cause nausea, diarrhea, cramping and control inflammation. But in a recent cell study at the University of Michigan ginger powder (similar to what is sold at grocery stores, only a standardized research grade) caused ovarian cancer cells to die. Protein (chicken, turkey, fish, nuts, seeds). Protein contains the building blocks that your body uses to make hormones and enzymes, but most important, protein repairs cells. Protein is vital to our survival. It affects insulin's opposite hormone, glucagons - the fat burning hormone. It’s important to know how much protein you need. There's no absolute answer for how many grams of protein a woman should get each day - it depends on your weight, your activity level. Protein is important, but how much is needed is still not truly known. Most nutritionist state to figure out your protein needs divide your weight by 2. Salmon and Sardines. Two of the best sources of omega-3 fats. Omega-3s have a positive affect on heart rhythm. Both contain high amounts of protein and coenzyme Q-10, which is a powerful antioxidant, plus they are rich in dimethylaminoethanol (DMAE). Dimethylaminoethanol is a naturally occurring nutritional compound found in some fish. It's also present in small amounts in the human brain and is known to improve the skin texture and elasticity, and evens out skin tone. Kale. High [...]