Weekly Wellness Tip #9 - Olive Oil

The olive—small, round, pigmented with the rich hues of Earth from which it rises from—is much bigger in influence to wellness than you may think. Since Neolithic times, the olive has been used for various purposes—as nourishment, a garnish, a medicinal treatment, and as oil. In particular, Olive Oil, is complex and beneficial to one’s wellness. Olive Oil is described as being “liquid gold” by the famous epic Homer. And it is quite true.

Harvested from the Mediterranean basin, the olive goes through a milling process in order to become oil. The milling process involves the sanitation, mixing, and pressing of the olives. Spain, being one of the largest world producers of Olive Oil, has modernized the techniques for making clean and stable Olive Oil—still containing that old world taste of the Mediterranean.

The Greeks and people along the Nile River Delta used Olive Oil for medicinal purposes, claiming Olive Oil could cure a headache by drinking a bottle of it. (Today, this has proved to be false.) Five-thousand years ago, they also used Olive Oil as a garnish to their dishes. Today, we do the same—using Olive Oil as a healthy choice of flavoring and savoring our culinary dishes, whether in a tossed salad mix as a dressing or as a compliment to our baked goods.

What makes this little fruit, the olive, so powerful and influential upon our wellness when milled into Olive Oil? Recent studies have found that the monounsaturated fat, or the fatty acid with one double bond containing a high melting point within the Olive Oil, reduces the chance of coronary heart disease. Research has also shown Olive Oil to decrease cholesterol, blood sugar and blood pressure levels. In particular, two women—one from France, the other from Israel—lived to be 120 years old, claiming Olive Oil to be the reason of their lengthy lifespan. These two resilient women, much like the resilience of the tiny olive through centuries and centuries of milling into Olive Oil, shows the power of wellness.

This small, but impacting fruit—the olive—leaves a lasting impression that keeps up your heart, your age, and your wellness.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #8 - Seasonal Eating

As the seasons change, so do our bodies. The practice of seasonal eating has been around since the 8th century. Customary in many parts of Europe, seasonal eating is a way to socialize, bring people together and share the bounty of the season. Seasonal eating not only brings people together to enjoy the wealth of the season’s harvest, seasonal eating is beneficial to one’s wellness for several reasons.

Research shows the comfort foods of winter moderate weight to balance with the cold outdoors, while the lighter foods of the summer season help the body stay hydrated. The concept of seasonal eating is based on eating the seasonally harvested foods for a specific season. Typically, the spring season consists of increased lettuce, parsley, and basil growth, while the summer season is filled with strawberries, pears, and broccoli. The fall season is rich with potatoes, carrots, peppercorns, as the winter season brings in corn, nuts, and garlic.

Researchers in Japan discovered spinach harvested in summer compared to spinach harvested in winter contained drastically different amounts of Vitamin C. The fluctuating, natural modification of the spinach due to the weather changes of the season impacted the nutrition levels of the spinach. Vitamin C is an essential nutrient important to the human body for two reasons: it is an antioxidant promoting wellness and it protects against oxidative stress.

Eat Seasonably, a government initiative started in the United Kingdom, is a program used to help maintain a balanced wellness for parents and youth. Seasonal eating, as shown through this initiative, “…provides better taste, better value, and a better choice for the planet.”

With the advent of modern harvesting technologies, people don’t have to worry about fruits and vegetables going out of season. Debate is ongoing regarding the use of genetically modified, or GM foods, to provide desirable characteristics in the foods we eat without regard to specific seasonal growth patterns. GM technology uses molecular biology to grow food at a faster rate, without losing the same desirable characteristics found in food during all seasons.

Genetically modified foods can withstand cold weather, and droughts, and are disease resistant. The United States produces more than 65% genetically modified foods, while other countries such as Canada and Argentina produce a mere 20% of genetically modified foods. The question is: do genetically modified foods decrease the nutritional value of vegetables and fruits being processed at high rates?

The answer is: not necessarily. Genetically modified products taste good and do provide nutrients. But, consuming vegetables and fruits out of season can be harmful to the planet with genetically engineering products, as opposed to letting nature take its course. In a study conducted by Tom MacMillan and Jez Fredenburgh for the Food Ethics Council of the United Kingdom, it was noted that, “Sustain, the alliance for better food and farming, argues that eating seasonal fresh produce is one of the best ways we could cut our greenhouse gas emissions.”

The environmental efforts are as impacting as the health efforts. The United States’ government proposal to eat ‘5 a day’ suggests “seasonal eating may encourage a more varied diet.” Seasonal eating, as used for centuries, is a proven protocol for providing modern benefits and future wellness preventative measures.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #7 -The Healing Garden

Taste buds are the “receptacles that passively pick up sweet, sour, salt, and bitter substances.” According to scientific definition, “[Taste buds] pass chemical signals to the brain to tell you what you are eating and help you decide whether you want more.”

The tip of the tongue is in charge of sweet tastes, while the middle is responsible for perceiving salty flavors. The back of the tongue, near the throat, picks up bitter and sour tastes.

In a study funded by the National Institutes of Health, it was found, “…taste buds are clusters of 50 to 100 cells. The nerve fibers connect each bud to the brain.”

The gustducin protein messenger, activated during taste bud stimulation, was recently identified by The Roche Institute of Molecular Biology in New Jersey, to significantly respond to sweet and bitter stimuli.

This messenger is particularly important because it is part of the gustatory system. This system is in charge of sensory stimulation and helps the body internally differentiate between safe and harmful foods based on the taste.

For example, research at the Taste Science Laboratory of Cornell University has looked into children’s sensitivity to taste versus adult’s sensitivity to taste. Children have a high sensitivity to taste, making the flavor of food highly important.

Taste bud research shows a variety of wellness benefits for both children and adults. In an article by The New York Times, studies have exposed, “The information gleaned from taste-cell studies is expected to lead to many tangible benefits. These include modifying people’s ‘taste appetites’ to aid in weigh control, make dull, nutritious foods taste better, improve the taste perceptions and appetites of the elderly, produce tastier substitutes for sugars and salt, and develop drugs to counter taste disorders.”

Doctor Stephen D. Roper, neurobiologist from Colorado State University, explains “Taste research has shown connections between taste and the control of food intake.”

Research at the University of Bristol has found, “drinking two sugary drinks a day can dull the taste buds and lead to cravings for high-calorie foods.”

Dr. Hans-Peter Kubis of the University of Bangor notes, “This research on taste buds shows how little sweet food stuffs are required to actually change your taste perceptions, and how powerful sweet-tasting products are.”

An alternative to the sweets effecting wellness is, according to Professor Daniel Gallaher of the University of Minnesota, “Dried fruits are a great source of total and soluble fiber in the diet.”

Taste buds perform a highly integrated role in the body’s perception of flavor and concurrently influence wellness.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #6 -The Healing Garden

Gardens are full of life. They radiate positive energy and good vibes to increase our sense of overall wellness. Texas A & M University Professor, Roger Ulrich, says there are four main components to ‘healing gardens’: a “sense of privacy, social support, physical exercise, and access to nature and other positive distractions.” Professor Ulrich conducted a study designed to measure physical and emotional reactions to both urban and natural settings. Participants exposed to the natural settings after undergoing surgical procedures were positively impacted compared to the participants exposed to an urban setting.

The calming environment of the garden is a place to be in charge of the fruits you reap. It can be a place enjoy alone or with others. According to studies conducted by Fiann Nuallain, “Horticultural therapy is an emerging field of clinical practice based on proven benefits to the physical, mental, and emotional wellbeing that accrues from gardening as a healing or therapeutic process. The American Horticultural Therapy Association began as a way to bring people together with the relaxing atmosphere of a healing garden.

At the Universities of Leiden and Wageningen in the Netherlands, studies have found gardening can decrease cortisol levels. When the adrenal glands release cortisol in the body, blood sugar levels increase and the immune system’s defenses are weakened. The soothing affects of gardening provide significant beneficial responses for the body’s wellness.

Research from The American Chiropractic Association, the ACA, on people who garden, notes the light physical activity in gardening, can “help alleviate injuries, pain, and stiffness.” This is further expressed in research at Iowa State University, which concluded, “actions of digging, pruning, cutting, and mulching alleviated stress and tension levels in the body.” Not only does the physical act of gardening promote a balanced wellness, the visual scenery of a garden induces a calm upon the senses.

A Canadian controlled study documented patients diagnosed with severe depression were less likely to experience extreme feelings when exposed to sunlight than those patients not exposed to sunlight. Merely being exposed to sunlight helped decrease the feeling of depression for the patients.

In associated studies, researchers found that moderate and protected exposure to sunlight can increase the body’s Vitamin D levels. This promotes positive weight management while also increasing the flow of calcium in the bloodstream. Vitamin D is essential to the body’s organs. Thus, Vitamin D’s nickname…the “sunshine vitamin.”

In the American Journal of Public Health, research shows 20 minutes of gardening a day improves a person’s health. A report done by Cooper Marcus and Barnes in 1995 concluded being outdoors in the sun and fresh air is “a garden quality that helps foster improved mood and restoration.” The healing garden is a place to restore wellness and balance. It is a place to nurture the earth while we nurture ourselves.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #5 -The Miracle Tea

The first documented research on Rooibos Tea began in 1772 when Carl Thunberg, Swedish botanist, ventured to South Africa and found the linear, needle-like bush of Rooibos.

Pronounced, “roy-boss,” the leaves were used as a traditional beverage for the South African Koishan tribe, due to the belief the Rooibos Tea had healing properties.

The Koishan tribe was on the right track. Recent studies in Japan at Showa University found “when Rooibos is consumed regularly as a beverage, it helps to improve allergy status by booting the production of Cytochrome.”

Cytochrome is an enzyme carried in the liver and other tissues to help metabolize allergens. It is also high in levels of Vitamin D, an instrumental factor in developing bone strength.

According to the American Botanical Council, “South Africans use Rooibos to calm digestive upset in adults, to help induce sound sleep, and topically sooth eczema, skin allergies, and diaper rash.”

With zero caffeine content and low levels of tannin, the digestion inhibitor, Rooibos Tea, “…contains many polyphenol antioxidants that seem to be potent free radical scavengers,” according to studies at Stanford University.

The two polyphenols, quercetin and luteolin, in Rooibos Tea, can be found in abundant quantities in fruits and vegetables. The American Cancer Society has found quercetin to promote wellness against diseases such as cancer, while luteolin facilitates carbohydrate metabolism and helps manage the immune system.

“Rooibos is a safe and effective treatment to protect the liver in patients with liver disease, mostly because Rooibos is such a rich source of natural antioxidants,” according to studies done in Slovakia.

Determined by the South African Rooibos Council, “Such ailments as oxidative stress and inflammation can be decreased with the consumption of Rooibos Tea.”

At the Antioxidant Research Laboratory, Professor Mauro Serafini states, “Rooibos Tea is able to deliver antioxidant ingredients to the body, thereby stimulating the body’s internal redox network.”

The wellness benefits of Rooibos Tea range from significant antioxidant protection to promoting a balanced digestive and immune system.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #4 - Wellness Savvy with Psyllium

According to Dr. John Harvey Kellogg, of Battle Creek Sanitarium, “90% of modern diseases are the result of improper functioning of the colon.”

For centuries, natural resources have been used to promote digestive wellness. But, in today’s society, where fast food is made so readily available, junk food is ingested as a replacement to natural, beneficial resources, such as Psyllium seed husk, or Psyllium.

British physician, Sir Arbuthnut Lane notes, “…many diseases occur because of the body’s inability to adequately carry out its normal waste disposal functions.”

British and South African scientists have concurred, “…too few bowel movements and too little bulk in the stool is related to a variety of disorders, including heart and gallbladder diseases, varicose veins, hiatal hernia, and cancer of the large intestine.”

Research shows simply adding bulk, such as fiber, to a diet helps maintain wellness. Fiber can be found in raw, fresh vegetables. Cooking and steaming the vegetables decreases the potential of experiencing the benefits of ingesting raw fiber.

According to Jane G. Goldberg Ph.D., “Remember: colon cleansing is a process that occurs only over time. It’s taken you a lifetime of bad eating habits to clog up your colon and it often takes many years of good colon cleaning habits to unclog your colon. Be patient with your body.”

The use of Psyllium shows it, “…may help relieve constipation, keep cholesterol and blood pressure in check, improve symptoms of irritable bowel syndrome, and regulate blood sugar in people with diabetes.”

Evidence from research at the University of California, Los Angeles, by Rupa Narayan, shows, “…recent clinical studies reflect that Psyllium appears to modestly lower total cholesterol levels by anywhere from 3-8%.”

From an article in the Journal of Clinical Gastroenterology, “…scientists note that adding Psyllium to the diet may lead to weight loss in people with type 2 diabetes.”

Further research on the effects of patients with type 2 diabetes ingesting Psyllium, remains consistent with reports from the American Journal of Clinical Nutrition stating, “The addition of Psyllium to a traditional diet for persons with diabetes is safe, is well tolerated, and improves glycemic and lipid control with type 2 diabetes and hypercholesterolemia.”

The Journal of Nutrition reports, “Psyllium-enriched meals may help enhance fullness.”

The Psyllium seed husk augments stool weight and enhances regulatory bowel movement. The Psyllium travels through the gastrointestinal tract absorbing fluid and waste to help transit digestive balance.

It is suggested to apply 1 tablespoon of Psyllium powder to a fluid beverage of 8 ounces. Stir and reap the benefits of digestive wellness.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #3 - Energy Drinks

The journal Pediatrics reports, “30 to 50 percent of adolescents and young adults drink energy-boosting beverages.”

According to Pediatrics, “The FDA categorizes energy drinks as a nutritional supplement, allowing the bypass of the 71mg of caffeine per 12 ounces limit the agency has set for soda.”

The Mayo Clinic’s Katherine Zeratsky, R.D., L.D. recommends, “…for most people, occasional energy drinks are fine, but try to limit yourself to about 16 ounces a day.”

The associated dangers reported by many studies have shown, “…serious problems, particularly for kids who have diabetes, cardiac abnormalities or mood disorders,” according to the Huffington Post. These reports have also shown, “…a caffeine overdose can result in breathing trouble, rapid heartbeat, and hallucinations.”

According to Zeratsky, “Most energy drinks contain large amounts of caffeine, which can provide a temporary energy boost. Some energy drinks contain sugar and other substances. The boost is short-lived, however, and may be accompanied by other problems.”

With over $3 billion in annual sales in the United States, as reported by the New York Times, “Super-caffeinated energy drinks, with names like Red Bull, Monster, Full Throttle, and Amp, have surged in popularity in the past decade for 12-to-24-year-olds saying they are regular energy drinkers.”

And as stated by Science Daily, “Many adolescents and college students innocently ingest large amounts of energy drinks to stay awake.”

In the Journal of American College Health, Kathleen Miller’s study at the University of Buffalo reported, “…a link between energy drinks, athletics and risky behavior.”

In a separate study published in Academic Emergency Medicine, “…students who mixed energy drinks with alcohol got drunk twice as often as those who consumed alcohol by itself and were far more likely to be injured or required medical treatment while drinking.”

These findings relate to a survey conducted at Johns Hopkins University and the University of Maryland stating, “…college students who regularly consume energy drinks are at a greater risk for alcohol dependency.”

Recent studies have found healthy alternative ways to rapidly increase energy levels. In a recent article, “…scientists have confirmed that not only do bananas maintain the same levels of energy as carbohydrate drinks, they also possess healthier sugars.”

Suggested alternatives to increase energy levels, as discussed by Dr. Mehmet Cengiz Oz from Columbia University, mean getting plenty of protein, sleeping more, and drinking water to keep hydrated.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #2 - Cooking at Home

“The more you eat in, the more you can control what you eat and the healthier your plate is going to be,” says Rachel Brandeis of the American Dietetic Association.

According to Liz Szabo from USA Today, “People consume 50% more calories, fat and sodium when they eat out than when they cook at home. And restaurant customers often miss out on fruits, vegetables, whole grains, beans and other vitamin rich ‘powerhouse foods’ that may reduce the risk of cancer.”

‘Powerhouse foods’ contain high amounts of nutrients for the body. Examples of ‘powerhouse foods’ include salmon, blueberries, tomato, cauliflower, spinach, seeds, grains, nuts, flax, and pinto beans.

The omega-3 fatty acids in salmon help reduce inflammation and promote healthy heart function. The antioxidants in blueberries reduce the risk of cancer and other diseases, while a variety of vegetables aid the body’s immune system and digestive wellness. The high fiber, magnesium, and vitamin E content in grains, nuts, flax, and pinto beans control excess cholesterol levels.

By incorporating ‘powerhouse foods’ in home cooking, Dietitian Janet Helm states, “The more time a nation devotes to food preparation at home, the lower its rate of obesity.”

Report from Szabo highlights, “Experts believe up to one-third of cancers are related to diet.

Studies from the Journal of Public Health Policy report, “Portions served in fast food restaurants have increased from two to five times larger. Plates have gone from 10 inches in 1990 to 12 inches in 2010.” These findings augment Helm’s argument.

These ailments and diseases can be prevented by eating right and eating at home with the proper ingredients. Melanie Polk, the Director of Nutrition Education at the American Institute for Cancer Research examines the advantages of home cooking.

Polk notes, “Cooking at home has many benefits. It teaches children about nutrition as well as the importance of sharing household chores.”

Cooking not only educates children about the importance of a balanced nutrition and wellness, it also saves families money. According to Marion Nestle, Professor of Nutrition at New York University, “Nearly half the typical family’s food budget goes for food prepared and eaten outside the home.”

The Center for Disease Control, or CDC, reported, “Forty cents of every U.S. dollar spent on food is for restaurant or prepared foods, which allows for more possibility of consuming cheap foods prepared by inexperienced food handlers posing greater risk of improper cooking and/or cross contamination of foods.”

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.

 

Weekly Wellness Tip #1 - Black Walnut: The Imperial Nut

Native to Eastern North America, Black Walnuts grow on one of the most, “…sought after of the native hardwoods,” as reported by Virginia Tech University.

Many American Indian tribes in North America used the inner bark of Black Walnut trees for tea. The Black Walnut tea worked as an emetic and laxative. It was also used to treat toothaches by chewing on the Black Walnut tree bark.

On the other side of the world, Black Walnut tree bark was used in Pakistan as a dentifrice. The Black Walnut bark would act as a cleaning agent to polish and brighten teeth.

In Ancient times, the Black Walnut was referred to as the “Imperial nut” because of its rich and dense properties from the hull that would stimulate and treat intestinal ailments. The Black Walnut was a symbol of intellectuality…that when consumed it would provide knowledge and wisdom.

A study conducted at Harvard University showed, “35% fewer heart attacks were reported among women who consumed a serving of nuts five times per week compared to those who didn’t consume nuts regularly.”

According to the Food and Drug Administration, “1.5 ounces of nuts on a daily basis may reduce the risk of heart disease when part of a diet low in cholesterol and saturated fat.”

The University of Missouri’s Center for Agroforestry found, “Essential minerals, like magnesium, copper, selenium and potassium also make Black Walnuts a good choice.”

The American Cancer Society states, “[Black Walnuts] can kill cancer-causing parasites, preventing or curing cancer without causing significant side effects. It is claimed to effectively kill more than 100 types of parasites.”

The Imperial nut is, “…promoted as a natural remedy for such wide-ranging conditions as acne, thyroid disease, colitis, eczema, hemorrhoids, ringworm, sore throats, tonsillitis, skin irritations, and wounds,” as researched by the American Cancer Society.

Lab studies have shown, “…a compound called juglone, which is present in Black Walnut, may have some anti-tumor activity. In addition, some studies have suggested that eating Black Walnuts can lower ‘bad’ cholesterol and reduce the risk of heart disease.”

Vibrant Life Magazine reports, “Black Walnuts contain phytochemicals, compounds found in plants that seem to decrease the risk of cancer and heart disease.” Phytochemicals are chemical compounds that naturally occur in plants, giving plants their color and smell.

Black Walnuts offer an array of vital benefits to heart function and prevention for cancer and other diseases. The natural minerals and make up of Black Walnuts provide wellness to one’s body.

Information and statements regarding dietary supplements, or natural and organic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent disease.