Raw Food Diet – Healthy or Not?
Deborah Wilson

Raw foodism is a way of eating that has grown in popularity in recent years. Celebrities such as Woody Harrelson, Carol Alt, and Alicia Silverstone have gone raw. So what’s the story? Raw foodists believe that cooking anything over 120 degrees destroys essential food enzymes needed for proper digestion.

So is it myth or fact that raw food is better for you? As with so many things, the jury is still out. Whenever you make drastic changes to your diet, it’s important make sure you’re receiving all the nutrients you need. Those who incorporate more raw food into their diets such as fresh fruits and vegetables, fresh juices, and raw nuts often see a huge improvement in overall health and well-being. It may not be necessary to be so extreme as to eat everything raw in order to reap the benefits.

If you decide to “go raw,” how far you decide to take your raw diet is up to you. Many people choose to eat their morning and afternoon meals raw and then eat a cooked dinner. Forget the fads and do what feels right to you. Adding more raw fruits and vegetables to your diet never hurt anyone.

As for the health benefits, proponents of the raw diet claim it can lower blood pressure, lower cholesterol, improve eyesight, heal skin problems such as eczema and psoriasis, and even aid in reversing chronic disease and cancer. While there is no research to back this up, more and more doctors and scientists are becoming interested in what raw food can do.

There are several great online raw food resources:

Health Diaries features blogs on the raw food diet. New raw foodists can read others’ diaries or start their own and track their progress.

Shazzie has been raw for several years. Her site features a blog, raw products, and several great before and after pics.

David Wolfe, the owner of Rawfood.com, is a well-known raw foodist. On his site, you can purchase raw food products, books, and just about everything else related to raw food.

Through these sites you’ll discover many more raw resources. There’s a great online community just waiting for those who are looking to improve their health through the raw food diet.

About the Author

Deborah Wilson is a freelance writer specializing in health and wellness topics.

Tags: Alicia Silverstone, Author, cancer;, Carol Alt, chronic disease, David Wolfe, Deborah Wilson, Eczema, Food Enzymes, Food Resources, Freelance Writer, Fresh Fruits And Vegetables, Fresh Juices, Fruits And Vegetables, Lower Cholesterol, online community, owner, Proper Digestion, psoriasis, purchase raw food products, Raw Diet, Raw Food, Raw Food Diet, raw food resources, Raw Foodism, Raw Foodist, Raw Fruits, Raw Nuts, Raw Products, Rawfood.com, Resources Health, Shazzie, Woody Harrelson —

Plate Decoration Gone Healthy!
Lena Sanchez

Plate Decoration Gone Healthy!
By Lena Sanchez

It hasn’t gone healthy it’s always been healthy just
ignored by the modern world!

One of the oldest herbs in the world and is now grown all
over the world is also one of the greatest toxin removal
systems around as well as illness and disease preventor
PARSLEY

And you thought it was just to decorate your plate. Not so,
next time the restaurant puts a sprig of parsley on your
dinner plate, eat it! Parsley is a much maligned herb!

Parsley originated in the Eastern Mediterranean region but
is now grown throughout the world. For more than 2,000
years, it has been known as a medicinal herb. The ancient
Greeks valued the seeds and roots of the plant for their
soothing, diuretic effect on those with kidney and bladder
ailments.

Today parsley is still used primarily as a diuretic.
In addition, it strengthens the digestive system and
helps alleviate stomach and liver problems.

In folk medicine, parsley was recommended for women who
have irregular menstrual periods. As a diuretic it may
also ease the bloating that some women experience
before their periods. In addition, parsley leaves are a
good source of many vitamins and minerals – including
iron, which is important for the proper formation of
red blood cells, potassium and vitamin C.

The Medieval German herbalist St Hildegard of Bingen
prescribed parsley wine to improve blood circulation. It was
believed to help heart conditions. To make his parsley wine,
combine 10 – 12 large sprigs of parsley with 1 quart of red or
white wine and 2 teaspoons of white-wine vinegar. Boil for
10 minutes then add 9 ounces of honey. Strain the mixture
and pour into bottles. I have not tried this, but it is said to
work well, according to many Take 1 Tbsp. Three times
a day, is said to keep the blood circulating.

This herb supplies important vitamins and minerals, for
instance, just cup of fresh parsley provides a third of
your daily vitamin C requirement. It’s high vitamin C and
A content also help fight cancer. Parsley ranks higher than
most vegetable in bistidine an amino acid that inhibits
tumors. In addition, parsley is an excellent source of
potassium, which is important in lowering blood pressure.
Also supplies folic acid, which helps prevent cardiovascular
disease. It also contains calcium, manganese and iron.

Parsley for Osteoporosis; Sometimes high doses of calcium
are taken in supplemental form, however this impairs the
body’s absorption of manganese which help build bone. But
parsley enhances manganese absorption, particularly when
it is eaten with foods containing copper and zinc, such as
shellfish and whole grains.

Is it any wonder that a Mediterranean diet is one of the known
healthy diets? The average Mediterranean inhabitant eats
lots of parsley in a lot of different dishes!

Tips:
* Parsley contains essential oils; the most important one,
apiole, is a kidney stimulant. Because these essential
oils can stimulate uterine contractions, pregnant women
should avoid eating large quantities of it. BUT, after the
baby is born, parsley can help tone the uterus and promote
lactation.
* Don’t cook parsley, because heat destroys its valuable
vitamins and minerals. To retain parsley’s flavor, chop
the herb just before using and add it to hot foods at the
last minute.
* Avoid dried parsley, it is far less tasty and healthful
than the fresh herb.
* Try the flat leaf variety, also called Italian parsley, It has
more nutrients and a better flavor than curly parsley.
* Add parsley to compliment a dish, such as potatoes,
smoked salmon, trout, poultry, pasta and vegetables.
* Freeze fresh parsley to save preparation time in the
kitchen. Wash, zip seal plastic bag. You can then remove
the amount you need with each recipe.
* To keep parsley fresh, sprinkle it with water, wrapping
it in paper towels and refrigerating it in a plastic bag.
Or place parsley stems in a glass of water, like a bunch
or flowers, and refrigerate.

This Healthy Parsley spread is great on crackers, for dip or on
wheat bread as a sandwich spread.

2 bunches of parsley
2 shallots or green onions
cup Vanilla Soy Milk or Heavy Unpasteurized Cream
1 cup Tofu cream cheese
2 Tbsp. Lemon juice
Salt to taste
White pepper as desired
2 scallions
2 or 4 large tomatoes
Cayenne pepper to taste.

1) Wash the parsley in cold water and strip the leaves
from the stalks. Coarsely chop leaves. Peel and dice
the shallots.
2) Mix together the Soy Milk or heavy cream, tofu cream
cheese, lemon juice, parsley and diced shallots.
3) Season to taste with salt and pepper.
4) Peel the scallions; cut into thin rings. Dice 2 tomatoes,
season with salt and cayenne pepper to taste; mix with
the scallions.

When using four tomatoes cut the remaining 2 tomatoes
into inch slices cover them with the parsley spread and
top with the scallion mixture or use as cracker spread or
sandwich filling. Will store covered for several days in
fridge!

*** Lena Sanchez Author of “Handbook Of Herbs
To Health & Other Secrets,” “Antibiotic Alternatives To
Preventing Mega Bacteria,” & “Dangers & Secrets Doctors
Refuse To Tell You.” Online at
http://www.antibiotic-alternatives.com and
Editor of “Natural Environmental Health Facts & Your
Home Business Coach” ezine subscribe at
http://www.envirodocs.com/newsletter.htm
—————————————-

About the Author

Author of “Handbook Of Herbs
To Health & Other Secrets,” “Antibiotic Alternatives To
Preventing Mega Bacteria,” & “Dangers & Secrets Doctors
Refuse To Tell You.” Online at
http://www.antibiotic-alternatives.com and
Editor of “Natural Environmental Health Facts & Your
Home Business Coach” ezine subscribe at
http://www.envirodocs.com/newsletter.htm

Tags: Ancient Greeks, Author, Blood Circulation, Dinner Plate, Diuretic Effect, Eastern Mediterranean Region, folic acid, Folk Medicine, Heart Conditions, Herbalist, Home Business Coach, Irregular Menstrual Periods, Lena Sanchez, Liver Problems, Medicinal Herb, Mediterranean, Parsley, Proper Formation, Red Blood Cells, Sprig, Sprigs, St Hildegard, Toxin Removal, Vitamins And Minerals, White Wine Vinegar, Will store —

People Stuggle to Eat Healthy
Brian Clancey

Most people struggle to eat healthy foods throughout the day and
at each meal, according to results of an Ipsos-Reid poll for
Canada’s President’s Choice label.

The poll found 94% say they just can’t live without a favorite
food, while 7% concede they almost never make healthy food
choices.

“Canadians want food choices that help make it easier to eat
better and live healthier without giving up the foods and
flavors they love,” says Paul Uys, Vice President, Loblaw Brands
Limited. Most surveyed do understand the importance of reducing
the salt content of their diets and increasing fiber, Uys
noted.

These results “suggest they’re not eating as well as they could
because of their must-have meals,” say officials at Presidents
Choice. “In fact, 59% say they’d like to eat healthier but don’t
want to give up their favorite foods, with 40% citing comfort
foods like macaroni and cheese or pizza as real weaknesses.”

Finding Time a Priority — Doing It Hard

Despite these findings, the survey found people know it’s
important to eat well. Roughly 82% say finding the time to
prepare and eat healthy meals is a priority, yet half still find
it difficult to make healthy food choices.

“There are a number of other perceived barriers to healthy
habits other than favorite foods that may explain why eating
well can be a challenge,” Presidents Choice said in discussing
the survey results. “Time of day certainly seems to be a factor,
with more than 80% of Canadians finding it hard to eat properly
at some point.”

A quarter find it hard to eat healthy snacks during the day,
with 30% of woman falling prey to temptation, compared to 17% of
the men surveyed. Men, by contrast, struggle with breakfast,
with 24% saying they do not start their day with a healthy
breakfast, compared to 17% of women. This works out to 21%
finding it hard to eat a healthy breakfast. Fewer people have a
problem eating healthy meals the rest of the day. Even so,
eating a healthy lunch is a problem for 16% of people surveyed
and 15% find supper a struggle.

Cost, taste, and choice

The perceived cost, taste and overwhelming number of choices
when it comes to healthier food products also seem to be
barriers for many. In fact, 60% feel that the costs of eating
healthfully have increased, while 54% say their family would eat
more healthfully if the nutritious options tasted better.
Furthermore, 59% indicate they can be confused by the many
different things they’re supposed to look out for when shopping
for healthy foods.

“Canadians do recognize that specific foods are important in
achieving a well-balanced diet,” says Uys. “Interestingly
enough, the Healthy Eating survey found that 68% think it’s
important to incorporate sodium-reduced foods into their diet,
and 58% of younger Canadians aged 18-34 agree with this
statement. This is an age group that typically loves their salty
foods, so the fact that they’re aware that it’s important to
choose foods that offer responsible sodium levels is
encouraging.”

About 40% of those surveyed would like to incorporate more fibre
into their diet, but find it difficult. “There are so many great
and easy ways to add fibre to your diet – yogurt with a
high-fibre muffin and a handful of almonds is a perfect
breakfast to take on the go,” says Uys.

The Joy of Soy

The Healthy Eating survey found that just 29% of Canadians
incorporate soy protein into their diet on a regular basis.
While overall, soy is just one component of healthy eating
towards lowering cholesterol and cardiovascular disease risk,
evidence continues to be strong on the benefit of soy protein
compared to animal protein sources.

Not only is soy a great source of vegetable protein and so low
in saturated fat – but many soy foods can be a source of omega-3
polyunsaturated fatty acids and a good source of calcium.
Despite this, 27% of Canadians feel they get enough protein from
other sources; 25% aren’t familiar with soy protein; 20% say
they’re not interested; 18% don’t like the taste; 13% don’t know
how to incorporate it into their daily diet; and five% don’t
know how much they should eat.

Nutritionists recommend consuming 25 grams of soy protein each
day – about eight grams per meal. “When you consider that just
one glass of PC Soy Beverage contains about a third of your
daily requirement, it’s easy to swallow,” says Uys.

Resources

Rachael Ray’s
30-Minute Get Real Meals

About the author:

Brian Clancey has a long standing interest in health and an
active lifestyle. This was the inspiration behind creation of
the http://www.thehealthyweb.com< /a> website, offering daily recipes and discussion of food and
health issues.

Tags: Author, Brian Clancey, Canada, Cardiovascular Disease, Choice Label, favorite food;, Favorite Foods, Finding Time, Flavors, food choices;, Food Products, food;, Healthy Breakfast, Healthy Food Choices, Healthy Foods, Healthy Habits, Healthy Meals, Healthy Snacks, Ipsos Reid Poll, Loblaw, Loblaw Brands Limited., Macaroni And Cheese, Paul Uys, President, Presidents Choice, Rest Of The Day, Results Time, Salt Content, Uys, Vice President —

Organic Food: As healthy as you can get
Barbara Camie

Healthy food grown without the use of synthetic fertilizers, pesticides, antibiotics, hormones, chemical preservatives or genetically engineered DNA is Organic. It is more labor intensive. Organic farming doesn’t use herbicides and other chemicals. So the yield is much smaller and to buy, more expensive. But organic foods are high in vitamins and minerals, tempting a good population to include these diets in their lifestyle.

Benefits of Organic food
No pesticide, fungicides residues on food
No synthetic residuals built into plants
No genetically engineered organisms
Realistic flavors
High in vitamin
High in minerals
Higher in anti oxidants

The ‘Organic-certified produce’ is grown, harvested, stored and transported without the use of any synthetic chemicals or fumigants. They are processed according to uniform standards and USDA accredited organizations verify it.

Organic farming vs. Conventional farming
Traditional farmers use chemical fertilizers in the soil to grow crops. Organic farmers build soil with natural fertilizer
In traditional farming, insecticides are used to kill the insects and diseases. Organic farmers use insect predators and barriers
Traditional farmers control weed growth by applying synthetic herbicides but crop rotation, tillage, hand weeding and mulches control weeds in Organic fields

Organic foods are not completely chemical free, but the pesticide residues will be much lower than those found in produce manufactured with synthetic chemicals.

About the Author

Barbara Camie
Agriculture Organic Food Specialist
Phentermine Weight Loss ManagmentGroup

Tags: Author, Barbara Camie, Camie, Chemical Fertilizers, Chemical Preservatives, chemicals;, Control Weeds, Crop Rotation, Fertilizers Pesticides, Food Specialist, food;, Healthy Food, Insect Predators, Lifestyle Benefits, Natural Fertilizer, Organic Farmers, Organic Farming, Organic Food Specialist Phentermine Weight Loss ManagmentGroup, Pesticide Residues, Synthetic Chemicals, Synthetic Fertilizers, Synthetic Herbicides, Traditional Farmers, Traditional Farming, USDA;, Vitamins And Minerals, Weed Growth —