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Gift Of Health
What better gift to give someone than health and wellness? Herbs are a great tradition.
Important Facts About Chlorophyll
Foraging for Food in the Winter
Window Sill Herb Garden
Minerals And Water
Safe Drinking Water
Here is more information on growing and finding your own food.
1. discover fast ways to cook
Cook fresh or frozen vegetables in the microwave for a quick-and-easy dish to add to any meal. Steam green beans, carrots, or broccoli in a bowl with a small amount of water in the microwave for a quick side dish.
2. be ahead of the game
Cut up a batch of bell peppers, carrots, or broccoli. Pre-package them to use when time is limited. You can enjoy them on a salad, with hummus, or in a veggie wrap.
3. choose vegetables rich in color
Brighten your plate with vegetables that are red, orange, or dark green. They are full of vitamins and minerals. Try acorn squash, cherry tomatoes, sweet potatoes, or collard greens. They not only taste great but also are good for you, too.
4. check the freezer aisle
Frozen vegetables are quick and easy to use and are just as nutritious as fresh veggies. Try adding frozen corn, peas, green beans, spinach, or sugar snap peas to some of your favorite dishes or eat as a side dish.
5. make your garden salad glow with color
Brighten your salad by using colorful vegetables such as black beans, sliced red bell peppers, shredded radishes, chopped red cabbage, or watercress. Your salad will not only look good but taste good, too.
In an article for The New York Times, Jennifer Berman reports on the problems with kale:
“Imagine my shock, then, at my last physical, when my doctor told me I had hypothyroidism, common in women over 40. When I got home I looked up the condition on the Internet and found a list of foods to avoid. Kale, which I juiced every morning, tops the list, followed by broccoli, cauliflower, cabbage, Brussels sprouts and collard greens — the cruciferous vegetables I consumed in large quantities because they are thought to prevent cancer, which runs in my family. And flax — as in the seeds — high in omega 3’s, that I sprinkled on cereal and blended in strawberry almond milk smoothies. Also forbidden: almonds and strawberries, not to mention soy, peaches, peanuts, corn, radishes, rutabaga and spinach.”
This is based on a study by Oregon State:
“Very high intakes of cruciferous vegetables…have been found to cause hypothyroidism (insufficient thyroid hormone) in animals (68). There has been one case report of an 88-year-old woman developing severe hypothyroidism and coma following consumption of an estimated 1.0 to 1.5 kg/day of raw bok choy for several months. Two mechanisms have been identified to explain this effect. The hydrolysis of some glucosinolates found in cruciferous vegetables (e.g., progoitrin) may yield a compound known as goitrin, which has been found to interfere with thyroid hormone synthesis. The hydrolysis of another class of glucosinolates, known as indole glucosinolates, results in the release of thiocyanate ions, which can compete with iodine for uptake by the thyroid gland. Increased exposure to thiocyanate ions from cruciferous vegetable consumption or, more commonly, from cigarette smoking, does not appear to increase the risk of hypothyroidism unless accompanied by iodine deficiency. One study in humans found that the consumption of 150 g/day (5 oz/day) of cooked Brussels sprouts for four weeks had no adverse effects on thyroid function.”
Q:What should you do?
A: Avoid juicing with kale and most importantly cook kale.
NPR advises:
“The goitergenics properties of kale become dramatically lessened when kale — or any other cruciferous vegetable — is cooked. (Other veggies in this category include: broccoli, brussel sprouts, cabbage, cauliflower, collard greens, kohlrabi, mustard, rutabaga, turnips, bok choy, and Chinese cabbage. Arugula, horse radish, radish, wasabi and watercress are also cruciferous vegetables.)”
Growing some herbs on a window sill is a good way to keep eating healthy all year round. When it comes to Thanksgiving and Christmas, you can increase the health benefits of your food by adding herbs to just about everything you serve.
Rosemary, thyme and sage make an excellent combination when preparing your turkey. Finely dice the herbs for inclusion in the stuffing mix. Then, create a rub for application prior to cooking. Throughout the cooking process, sprinkle herbs over the top.
You can also add fresh herbs to your other dishes. Add some parsley to mashed potatoes. Add some basil to your vegetable dishes. Keep some aloe on-hand in case of kitchen burns.
VIDEO: Turkey Seasoning Healthy Herbs — Rosemary, Thyme, Sage.mp4
“Carotenoids are a group of more than 700 compounds that produce the red, yellow, and orange colors found in many fruits and vegetables. Beta carotene (also called provitamin A) is the most widely studied carotenoid, but others are proving to be of great interest. Carotenoids are neither vitamins nor phytochemicals, but are proving to be very important for health. Currently there is no recommended daily allowance for carotenoids, including beta carotene. “