Born to be a Kitchen Rose

MB 09-13-2019

Did you know that broccoli is a true nutrient booster? The full list of all the nutrients it contains is very long indeed. It’s also considered a complete list. We know everything that’s in it as this valuable vegetable has been completely researched by scientists. One of the most important nutrients is the essential trace element chromium. Chromium has a positive influence on insulin production, your blood sugar balance and overall metabolism. Broccoli also contains the indirect antioxidant sulforaphane, which, when eaten regularly, is considered to reduce the risk of cancer and protect the skin from harmful UV radiation. In addition to plenty of dietary fiber, broccoli has lots of vitamins C and E, provitamin A, potassium, calcium and iron. Due to its high content of Coenzyme Q10, broccoli is also said to have a rejuvenating and anti-ageing effect.

Fresh broccoli is dark to blue-green, compact and firm. Since it withers quickly and loses its valuable nutrients, it should be prepared and eaten soon after harvesting – preferably within three days.
Important: The shorter the cooking time, the more nutrients are kept!  So let’s get the florets, start cooking and enjoy!

Born to be a Cardio Star – Brussels Sprouts!

MB 09-05-2019 (2)

Brussels Sprouts: so often not the most popular in the room, but its taste is far better than its reputation. 

The florets are walnut-sized and light to dark green. Like green cabbage, Brussels sprouts taste best harvested after the first frost when their sugar content reduces their strong taste and makes their cell structure softer. Brussels sprouts are usually eaten cooked as a side dish, but they can also be added to casseroles and soups, baked in the oven or cut very thinly and lightly sautéed or even eaten raw. Brussels sprouts have a valuable 4.7% of plant protein with amino acids that the body can utilize well. It is also an excellent source of vitamin C in winter and also contains many nutrients, namely vitamins B1, B2, B6, folic acid, iron, potassium and plenty of fiber. Brussels sprouts are used in traditional folk medicine to reduce both conditions of muscle weakness and tension, they can assist weight loss, improve constipation and acidosis and prevent atherosclerosis.  They also have an impressive amount of a well recognized anti-cancer plant chemical, glucosinolate (237 mg per 100 g of vegetables). Thus, Brussels sprouts are a star in cancer prevention too! This is a real star among vegetables!

30 Reasons for Healthy Nutrition:  Harmonizing the Acid-Alkaline Balance

 

 

MB 2019-07-21

Due to today’s way of life and nutrition, the body has to struggle with a constant acidity.  Too many acid-forming foods do not only upset the balance, but also increase the susceptibility to disease. As early as 1931, Dr. Otto Warburg was awarded the Nobel Prize for Medicine for his knowledge that no disease can survive in an alkaline environment – not even cancer.

Metabolic Balance® Wants You To Eat 10 Cancer Fighting Foods (part 1 of 2)

A healthy body fights off disease and has the ability to protect the body from illness.  Here are a list of cancer fighting foods you should add to your Metabolic Balance®d diet.

  1. Garlic –  Everything in moderation.  If you regularly eat garlic you are less likely to develop digestiv organ cancers such as esophagus, stomach and colon.  Experts are not sure how much you need to digest but a clove is a good guess or between 2 to 5 grams (Estimate by the world health association.) It is thought that protective effects from garlic arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances. Warning: Garlic acts as a natural blood thinner and should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners.
  2. Berries – The idea of berries as anticarcinogens began in the 1980s, when Stoner discovered that ellagic acid, found in many fruits and vegetables, inhibited the tumors. He then found that berries contained high amounts of ellagic acid, and that black raspberries in particular had more of this compound than all of the other berries he surveyed. The compounds in black raspberries slow the growth rate of pre-malignant cancerous cells, and they stimulate those cells to die. Here are some Benefits of black rasberries:
    1. High overall level of phenolic compounds compared to other berries. Ellagic acid, gallic acid and rutin contribute to the health benefits of black raspberries.
    2. Anthocyanins in the berries work as antioxidants that help fight free radical damage in the body. The anthocyanin level of black raspberries is 214-589 mg/100g.
    3. The Oxygen Radical Absorption Capacity level of black raspberries is 77 µmoles /TE/g which is about three times higher than blueberries.
    4. In vitro studies show that extracts of raspberries and blackberries may slow or reverse the growth of breast, cervical, colon, oral and esophageal cancers.
    5. Scientists from Ohio State University are now conducting human clinical trials into the effects of black raspberries on colon and esophageal cancer in humans.
  3. Tomatoes – 
    • Tomatoes – Outstanding antioxidant with rich a concentration of lycopene. Researchers have found an important connection between lycopene and bone health. A study was designed in which tomato and other dietary sources of lycopene were removed from the diets of postmenopausal women for a period of 4 weeks, to see what effect lycopene restriction would have on bone health. At the end of 4 weeks, women in the study started to show increased signs of oxidative stress in their bones and unwanted changes in their bone tissue.  In recent studies, researchers are looking into how tomatoes prevent cancer and protect your bones.
    • Tomatoes are best when eaten cookedAlthough the assumption is that fresh fruit and veg always have the edge over cooked or processed, canned tomatoes prove this isn’t always the case. Canned tomatoes are a better source of lycopene because the canning process breaks down some of the touch cell walls, releasing the lycopene, which makes it easier for the body to absorb.

  4. Broccoli, Cabbage & Cauliflower –These 3 vegetables can protect your cells from those crazy free radicals. They may also protect you from cancer causing chemicals and slow the growth of tumors.  Remember our Cauliflower pizza crust? This week may be a good time to try making it. Cauliflower is a great source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It also provides choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. And if that wasn’t enough, you also get vitamin B2, protein, vitamin B1, niacin, and magnesium.
  5. Green Tea – Catechins in tea help prevent cancer by keeping free radicals from damaging cells and possibly reducing tumor cell growth. Both green and black teas contain catechins so it is wise to add some tea to your anti cancer diet.

Go here for part 2 of 2

Photo of tomato by Mr. TinDC