protein Archives - Amazing Health Advances

A Protein Copied from Insects Can Straighten Hair Safely

The AHA! Team — Mon, 30 Dec 2024 06:23:46 +0000

Brian Blum via Israel21c – Resilin, combined with the strengthening power of cellulose, will power products ranging from hair straightener to flexible phone screens. Insects have a superpower: a protein called resilin. It enables fleas to jump 100 times their height — the equivalent of a human being reaching the top of the Empire State Building. In winged insects, resilin is what gives them greater flying endurance. A dragonfly can bat its wings approximately 1,800 times per minute. “Resilin is the most elastic material in nature,” explains Liron Nuttman Nesiel, CEO of Israeli startup Smart Resilin, which is commercializing the use of resilin for products from hair straighteners to flexible phone and TV screens. “Resilin is used to store energy and release it all at once very rapidly. Almost no energy is lost,” she tells ISRAEL21c. Moreover, this bio-based natural solution degrades into its original carbon source when put into the soil. That’s a significant improvement from fossil-fuel based elastic materials like plastic and rubber that take decades to degrade. Smart Resilin’s technology was developed by serial entrepreneur Prof. Oded Shoseyov of the Hebrew University of Jerusalem. (Shoseyov has set up more than 17 companies.) Nesiel was a researcher in Shoseyov’s lab when he suggested that she head the startup. While plenty of other companies working with resilin, Shoseyov’s innovation was combining resilin with cellulose — a glucose-based polymer that adds strength — to generate a composite material with “synergistic qualities” for use in commercial products. Straight to straighteners Using resilin is part of a worldwide shift toward new materials, estimated at $41 billion a year. Smart Resilin aiming for similar markets and applications as several well-financed companies that are developing other types of super-performing natural materials such as spider silk. Companies in this space include Kraig Biocraft Laboratories and Bolt Threads (US), Spiber (Japan), AMSilk (Germany) and Seevix in Israel. “I see this as a source for collaboration. We all want better, more sustainable materials,” Nesiel tells ISRAEL21c. “Eventually, we believe that microorganisms will be the factory of tomorrow.” Smart Resilin is eyeing future products such as sustainable, flexible plastic alternatives. However, it is starting with a surprising use case: cosmetics. The reason is both for the benefit of consumers’ health and the company’s bottom line. The heath concerns are certainly alarming. The materials used in chemical hair straighteners have sent too many people to the hospital with severe reactions including kidney failure. (The chemical glyoxyloyl carbocysteine in some hair straighteners releases formaldehyde upon contact with heat.) Hair straighteners have been linked long-term to ovarian and breast cancer. A study published in the Journal of the National Cancer Institute estimates that about 4% of women who frequently use such hair-straightening products developed uterine cancer by age 70. And traditional hair straighteners do a real number on the hair itself, changing its actual structure, often irreversibly. “These products are really bad. There’s nothing good in this market,” Nesiel says. There are also economic reasons for starting this way. “Cosmetic products require much smaller amounts of resilin,” Nesiel notes. “We’re not yet at industrial-scale production. But a small amount of resilin can make a big impact.” To replace the rubber and plastic in a flexible sports shoe requires up to several grams of resilin. For cosmetics, just a few milligrams makes an impact. So, by starting with hair straighteners, Smart Resilin can start selling now, rather than waiting for potential partners to ramp up. The company’s go-to-market strategy is to start by selling around 10,000 units of its own hair straightening product, to be followed by “meaningful deals with conglomerates.” No insects were killed Smart Resilin’s development process does not involve any breeding, catching or killing insects for their resilin. The tech developed by Shoseyov involves “taking the DNA that codes for resilin, introducing it into bacteria, and then growing it using a fermentation process,” Nesiel explains. “It’s like brewing beer.” The resilin/cellulose combination has its challenges. For one, it’s sugar-based, so if it comes in contact with water, it will dissolve. That’s a problem for one future Smart Resilin use case: flexible electronics, which may become the next big thing if and when a foldable iPhone is released followed by copycat smartphones. Nesiel notes that the resilin will be used only in the inner layer of the screen. “In the future, we will make it more stable against water.” Smart Resilin is still small, with less than a half dozen people on the payroll and $1 million from private investors and collaborations. One of those partners, Acies Bio, a top European microbial biotech company, is working to establish a large-scale resilin production line. In Slovenia, Acies already has an in-house fermenter that can handle quantities of up to 10,000 liters. Smart Resilin and Acies Bio’s goal is to produce 3.5 tons of resilin by 2026 and 100 tons by 2030. – nor is Smart Resilin attempting to conquer the market alone. In the meantime, Nesiel and her team are speaking with major cosmetics companies to get their feedback. The cost for this hair-straightening technology would be less than what’s currently available in the market, although Nesiel says that, even if the price were double that, “We will still be able to sell these products since consumers are starting to understand the need for healthier products and are willing to pay more for them.” Has Nesiel used her own technology? No. She sports a mane of typically Israeli wavy hair – and has no plans to straighten it, even with the improved health benefits. For more information, click here. To read the original article click here.

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Study Finds Higher Protein Intake Improves Diet Quality When Trying to Lose Weight

AHA Publisher — Wed, 06 Jul 2022 07:00:13 +0000

Institute for the Advancement of Food and Nutrition Sciences via Newswise – Washington D.C. – A study of over 200 adults found that diet quality improved when they ate more protein. Experts recommend eating protein when on a weight loss diet in order to preserve muscle. The overweight middle-aged and older adults in the study who ate more protein food when trying to diet also ate more green vegetables. The study appeared in the journal Obesity and was conducted by Rutgers University researchers with support from the Institute for the Advancement of Food and Nutrition Sciences. It is a further analysis of long-standing work funded by the National Institutes of Health. The study’s findings may lead to changes in how health professionals counsel for weight management as protein intake appears to be linked to other food choices. Previous to this study, diet quality while attempting to lose weight on a higher protein diet had not been carefully examined. Selecting higher protein intake during weight loss efforts “improves diet quality, largely owing to consumption of low-fat protein sources, greater intake of green vegetables, and reduced intake of refined grains and added sugar, to better align with the Dietary Guidelines for Americans,” according to the study. “It’s somewhat remarkable that a self-selected, slightly higher protein intake during dieting is accompanied by higher intake of green vegetables, and reduced intake of refined grains and added sugar,” said Sue Shapses, author of the study and a professor in the Department of Nutritional Sciences at Rutgers University-New Brunswick. “But that’s precisely what we found.” To guard against study participants underestimating intake, the scientists analyzed 10 food records to confirm intake and worked with the subjects to accurately report valid results. Exploring the link between the quality of our diet and protein intake while attempting to lose weight is key as more protein consumption is associated with “attenuated loss of lean body mass and other reported health benefits,” the study finds. The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. This research above was supported by IAFNS Protein Committee. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. For more information, visit iafns.org. To read the original article click here.

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THIS Simple Diet Change Can Increase Life Expectancy by Up to 10 Years, Study Suggests

AHA Publisher — Tue, 15 Feb 2022 08:00:18 +0000

Karen Sanders via NaturalHealth365 – We all know that we are what we eat; it’s knowing what to eat that can prove difficult. Your diet is a critical factor in your long-term health, and the overwhelming number of options by which we’re surrounded makes it hard to know how to choose. Around every corner is another diet craze, another food to avoid, another one to add. It’s all pretty dizzying. Luckily, there is a simple solution to greater health and longevity. In fact, this one simple diet change can increase your lifespan by as much to 10 years, a recent study says. So what have you got to lose? Ditching the Western Diet Could Add 10 Years to Your Lifespan Definitions for the Western diet vary. Authors studying microbiota and immune response defined the Western diet as “high dietary intake of saturated fats and sucrose and low intake of fiber.” The last hundred years have drastically increased the amount of processed wheat, sugar, dairy, and meat worldwide. At the same time, fresh fruits and vegetables – especially of an organic nature – are harder to come by. As a result, in some places, food deserts prevail, making it difficult for families to pursue a healthy diet. That doesn’t mean it’s impossible, of course. The first step is a simple substitution that anyone can do, such as: Tea and herbal drinks for soda and fruit juice Apples and bananas (available almost everywhere year-round) for snacks or treats Whole grains for processed ones Red and processed meat for fish or plant-based foods Spices and herbs for processed table salt Not Sure Where to Start? Here Is What to Add to Your Diet Immediately According to the authors of the diet and longevity study, it takes more than simply getting rid of bad foods. The next step is to add in better ones. Many people, for example, do not have a high ratio of nuts and seeds in their diets. Boosting your nut intake increases antioxidants to fight cancer-causing free radicals, ups anti-inflammatory compounds in your body, and adds loads of protein and good fats. Legumes are similarly beneficial, full of protein and collagen as well as antioxidants and fiber. This keeps your digestive tract moving, slows digestion (which leads to fewer cravings), and increases nutrient absorption. Lower Inflammation by Eating Foods Containing THESE Unique Plant Compounds Polyphenols are especially important to longevity. They fight cancer, raise antioxidant levels and reduce inflammation. The good news is, they’re hiding in plain sight. Researchers have identified more than 8,000 phenolic compounds in a wide variety of plants. Found in nuts, legumes, cereal, coffee, and tea, you can accrue more simply by subbing plant-based whole ingredients in traditional Western ones. Making Healthy Food Choices Does Not Have to Be Difficult You don’t necessarily have to get rid of everything you love. We all enjoy a slice of birthday cake now and again, after all. However, it’s important to minimize that “pick your poison” mentality, If you treat everything as for your health vs. for your enjoyment, you will continue to struggle with food choices. Instead of axing the Western diet as a whole, consider instituting rules regarding when you’ll eat those traditionally Western foods and stick to them. Making better choices will take you far in life, quite literally, for years to come. Sources for this article include: ScienceDaily.com NIH.gov ScienceDaily.com To read the original article click here.

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Black Bean Brownies Recipe

AHA Publisher — Thu, 20 Jan 2022 08:00:53 +0000

Dr. Josh Axe, DC, DNM, CN – Rich, chocolatey, decadent brownies definitely are a dessert option that makes many mouths water. The only problem is most brownies are loaded with sugar and carbs but devoid of valuable nutrients — but not my black bean brownies recipe. This brownie recipe lets you have the dessert without the guilt. These healthy black bean brownies are absolutely delicious and also packed with fiber, protein, iron and magnesium. Plus, they’re completely gluten-free. Is a Black Bean Brownie Recipe the Healthiest Brownie Option? Black bean brownies with flour (as in all-purpose, wheat-derived flour) contain gluten and are typically high in both sugar and carbs … not to mention they are lower in protein and fiber compared to these black bean brownies. This recipe for gluten-free black bean brownies uses Paleo flour, which you can make yourself or buy in the store. These are also sugar-free black bean brownies as in they contain zero refined sugar like typical brownie recipes. Some people like black bean brownies with dates included as a natural sweetener, which isn’t a bad idea at all. For this recipe, I decided to use maple syrup and stevia. As you’ll see from the nutrition information below, this easy black bean brownie recipe is impressively high in fiber, which can help ward off digestive complaints like constipation. One of the drawbacks of these brownies is the fact that some people have a hard time digesting legumes like black beans. Soaking and sprouting beans can help make them easier on the gut. These may not be vegan black bean brownies, but to make black bean brownies vegan, you can substitute ¼ to ½ of a ripe avocado mashed for each egg in this recipe. Black bean avocado brownies are also delicious and healthy. As another vegan option, the regular eggs can be substituted for flax eggs. The standard conversion for a regular egg to a flax egg is one tablespoon of flaxseed meal and three tablespoons of water to replace one egg. You may be thinking, “This all sounds very healthy, but how do they taste?” Try serving these to your friends and family … with no bean taste, I bet they’ll mistake them for regular brownies — delicious, gooey, chocolatey brownies. How to Make Black Bean Brownies Forget making black bean brownies with mix because even though this recipe is made from scratch, it’s still an incredibly easy recipe to create even when you don’t have a ton of time. First, preheat your oven to 350 degrees Fahrenheit. Next, put all of your ingredients into the blender. Once everything is mixed up well, pour the batter into the greased pan. These simple black bean brownies will be ready for tasting in less than an hour! Let’s go into detail … Add all of the ingredients to the blender. Blend all of the ingredients together. When it’s all done, there shouldn’t be any clumps. Pour the black bean brownie mix into a greased 8×8 pan or baking dish. Coconut oil works great for greasing the pan/dish. Bake for 40 minutes. Let the pan cool for at least 10 minutes. Time to serve! Depending on how you cut them, this recipe will make anywhere from nine to 12 brownies. Last but not least, enjoy a delicious black bean brownie! Black Bean Brownies Recipe This black bean brownies recipe lets you have the dessert without the guilt! It’s packed full of fiber, protein, iron and magnesium. INGREDIENTS 15-ounces cooked black beans, drained ½ cup cacao powder 4 tablespoons coconut oil, melted ¾ cup maple syrup 2 teaspoons stevia 1 teaspoon vanilla extract 3 eggs ½ cup Paleo flour ¼ teaspoon sea salt ¼ cup water INSTRUCTIONS Preheat oven to 350 degrees F. Blend all ingredients together. Pour ingredients into a greased 8×8 pan and bake for 40 minutes. Allow to cool for 10–15 minutes. To read the original article click here.

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Moringa Benefits Hormonal Balance, Digestion, Mood & More

AHA Publisher — Wed, 10 Nov 2021 08:00:30 +0000

Jillian Levy, CHHC via Dr. Axe – Have you ever heard of moringa before? Although this plant was initially discovered for its beneficial properties thousands of years ago, only recently has moringa (sometimes called the Ben oil tree) become known as one of the most impressive herbal supplements to hit the holistic health market. In fact, in 2008 the National Institute of Health called moringa (moringa oleifera) the “plant of the year,” acknowledging that “perhaps like no other single species, this plant has the potential to help reverse multiple major environmental problems and provide for many unmet human needs.” What are the health benefits of moringa? To date, over 1,300 studies, articles and reports have focused on moringa benefits, finding that it contains compounds that are especially important in parts of the world where disease outbreak and nutritional deficiencies are common. Research shows that just about every part of the moringa plant can be utilized in some way, whether it’s to make a potent antioxidant tea or produce an oily substance that lubricates and nourishes the skin. What Is Moringa? Moringa (moringa oleifera) is known by over 100 names in different languages around the world. This easy-to-grow tropical plant species, native to the Himalayan mountains and parts of India and Africa, comes packed with over 90 protective compounds, including isothiocyanates, flavonoidsand phenolic acids. There are actually believed to be at least a dozen different varieties of the moringa tree, which belong to the plant family Moringaceae. These are fast-growing, tall, leafy plants that produce flowers or pods. Of all the species, one (moringa oleifera) is by far the most utilized. Prior to the plant’s effects being demonstrated in scientific studies, it was used extensively in traditional medicine practices like Ayurveda medicine for over 4,000 years. Moringa has gained a reputation for fighting inflammation and combating various effects of malnutrition and aging, earning the nickname “the miracle plant.” Benefits of moringa include helping treat a wide variety of conditions, such as: inflammation-related diseases cancer diabetes anemia low energy and fatigue arthritis and other joint pain, such as rheumatism allergies and asthma constipation, stomach pains and and diarrhea epilepsy stomach and intestinal ulcers or spasms chronic headaches heart problems, including high blood pressure kidney stones fluid retention thyroid disorders low sex drive bacterial, fungal, viral and parasitic infections Nutrition Facts Moringa is a unique plant because almost all parts of it — leaves, seeds, flowers/pods, stem and roots — can be used as a source for nutrition and other medicinal properties. The most popular medicinal use of this plant involves drying and grinding down moringa leaves, where most of the antioxidants are found. Studies have revealed that moringa powder is loaded with phytochemicals, protein, calcium, beta-carotene, vitamin C and potassium. Because it provides a concentrated source of vitamin A, it’s given to thousands of children in third-world countries every year suffering from life-threatening vitamin A deficiency, which is linked to impaired immune function. Consuming it can also improve intake of trace minerals, amino acids and phenolic compounds. The plant contains a rare and unique combination of disease-preventing phytonutrients, including flavonoids, glucosides, glucosinolates, zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kaempferol. Aside from the valuable leaves, the pods of the moringa tree also contain seeds that hold a healing type of oil. Oil from moringa seeds can be used to cook with or put directly onto the surface of the body. According to Kuli Kuli, an organization that harvests moringa plants in Africa, gram for gram, the plant contains: two times the amount of protein of yogurt four times the amount of vitamin A as carrots three times the amount of potassium as bananas four times the amount of calcium as cow’s’ milk seven times the amount of vitamin C as oranges Top 7 Moringa Benefits 1. Provides Antioxidants and Anti-Inflammatory Compounds Moringa oleifera seems to have similar abilities as certain conventional drugs, only it doesn’t pose the same level of risk for experiencing side effects. According to a report published in the Asian Pacific Journal of Cancer Prevention, it contains a mix of essential amino acids (the building blocks of proteins), carotenoid phytonutrients (the same kinds found in plants like carrots and tomatoes), antioxidants, such as quercetin, and natural antibacterial compounds that work in the same way as many anti-inflammatory drugs. Studies have shown that these compounds are protective of the heart, natural circulatory stimulants, and possess antitumor, anti-epileptic, anti-ulcer, antispasmodic, antihypertensive and antidiabetic effects. Moringa powder is high in several powerful anti-aging compounds that lower the effects of free radicals, oxidative stress and inflammation. These are associated with a reduced risk for chronic diseases, such as stomach, lung or colon cancer; diabetes; hypertension; and age-related eye disorders. 2. Balances Hormones and Slows the Effects of Aging A 2014 study published in the Journal of Food Science and Technology tested the effects of moringa (sometimes also called “drumstick”) along with amaranth leaves (Amaranthus tricolor) on levels of inflammation and oxidative stress in menopausal adult women. Researchers wanted to investigate if these superfoods could help slow the effects of aging by balancing hormones naturally. Levels of antioxidant status, including serum retinol, serum ascorbic acid, glutathione peroxidase, superoxide dismutase and malondialdehyde, were analyzed before and after supplementation, along with fasting blood glucose and haemoglobin levels. Results showed that supplementing with moringa and amaranth caused significant increases in antioxidant status along with significant decreases in markers of oxidative stress. Better fasting blood glucose control and positive increases in haemoglobin were also found. Can moringa help you sexually? There’s some evidence it may boost libido and work like a natural birth control compound, according to some animal studies. Although it’s historically been used as a natural aphrodisiac, it actually seems to help reduce rates of conception. That said, it can boost the immune system during pregnancy and also increase breast milk production/lactation, according to some studies. 3. Helps Improve Digestive Health Due to its anti-inflammatory properties, moringa has been used in ancient systems of medicine, such as Ayurveda, to prevent or treat stomach ulcers, liver disease, kidney damage, fungal or yeast infections (such as candida), digestive complaints, and infections. A common use of moringa oil is helping to boost liver function, therefore detoxifying the body of harmful substances, such as heavy metal toxins. It might also be capable of helping fight kidney stones, urinary tract infections, constipation, fluid retention/edema and diarrhea. 4. Balances Blood Sugar Levels, Helping Fight Diabetes Moringa contains a type of acid called chlorogenic acid, which has been shown to help control blood sugar levels and allow cells to take up or release glucose (sugar) as needed. This gives it natural antidiabetic and hormone-balancing properties. Aside from chloregnic acid, compounds called isothiocyanates that are present in moringa leaf have also been tied to natural protection against diabetes. A study that appeared in the International Journal of Food Science Technology found that this plant had positive effects on blood sugar control and insulin levels in patients with diabetes when eaten as part of a high-carbohydrate meal. Separate studies have demonstrated that antidiabetic activities of low doses of moringa seed powder (50–100 milligrams per kilogram body weight) help increase antioxidant status and enzyme production within the liver, pancreas and kidneys of rats and prevent damage compared to control groups. High levels of immunoglobulin (IgA, IgG), fasting blood sugar and glycosylated hemoglobin (HbA1c) — three markers seen in diabetics — were also found to decrease as a result of moringa given to rats with diabetes. Can moringa help you lose weight? Because it can improve insulin sensitivity and hormone balance, it may offer some advantages to those following a weight loss plan. 5. Protects and Nourishes the Skin Several popular uses of moringa oil are to help retain skin’s moisture, speed up wound healing, and soothe dry or burnt skin. Moringa contains natural antibacterial, antifungal and antiviral compounds that protect the skin from various forms of infections. Some of the common ways it is used on the skin include reducing athlete’s foot, eliminating odors, reducing inflammation associated with acne breakouts, treating pockets of infection or abscesses, getting rid of dandruff, fighting gum disease (gingivitis), and helping heal bites, burns, viral warts and wounds. The oil is applied directly to the skin as a drying, astringent agent used to kill bacteria, but at the same time, when used regularly it’s known to act like a lubricant and hydrate the skin by restoring its natural moisture barrier. It’s a common ingredient used in food manufacturing and perfumes because it prevents spoilage by killing bacteria — plus it has a pleasant smell and reduces odors. 6. Helps Stabilize Your Mood and Protects Brain Health As a high-protein food and a rich source of the amino acid tryptophan, moringa supports neurotransmitter functions, including those that produce the “feel good” hormone serotonin. It’s also rich in antioxidants and compounds that may improve thyroid health, which makes it beneficial for maintaining high energy levels plus fighting fatigue, depression, low libido, moods swings and insomnia. 7. Good for the Environment (Water and Topsoil) A noteworthy characteristic of the moringa plant is that it’s capable of growing in depleted or dry soils where many other types of beneficial plants or trees cannot survive. This is precisely why certain undernourished populations living in third-world countries, such as Somalia or India, have benefited from it during times of famine. Aside from providing important nutrients, it is used to help restore fertile soil, aid in forest restoration efforts and filter water. One interesting use of the seeds is for water purification. Combining moringa with water helps impurities cling to the seeds so they can be removed, leaving behind better quality water that’s lower in toxins. Salt also seems to bind to moringa, which is beneficial for producing fresh-tasting water. Some studies have shown that 0.2 grams of ground moringa seed can turnone liter of contaminated water into safe drinking water. This is due to the coagulating actions of certain ingredients in the plant that absorb bacteria. Risks and Side Effects What are the side effects of taking moringa? Because it’s completely natural and free from chemical additives (when you buy a pure, high-quality brand), when taken by mouth or used on the skin it seems to be very well-tolerated. Moringa side effects are still possible and may include: lower blood pressure slowed heart rate uterine contractions cell mutations when high amounts of seeds are consumed interference with fertility Leaves, fruit, oil and seeds from the moringa tree have been consumed safely for centuries, but today there are various forms of supplements or extracts sold, so it’s important to buy the purest kind you can find and to read ingredient labels carefully. During pregnancy or when breastfeeding, it’s best to avoid moringa extract, root or high doses of supplements since not enough research has been done to show it’s safe. It’s possible that chemicals within the plant’s root, bark and flowers can lead to contractions of the uterus, which can cause complications during pregnancy. How to Use It As you can probably tell by now, this plant can be used in many different ways in order to utilize all the available moringa benefits. Because of the long transport time needed to ship moringa from parts of Africa or Asia where it’s grown, in the U.S. it’s usually sold in powder or capsule form, which prolongs its shelf life. An interesting characteristic of moringa? It’s said to taste like a mix between horseradish and asparagus. It might not have the most appealing flavor, but it’s a supplement with one of the the richest supplies of vital nutrients in the world. Dosage Recommendations There’s no recommended or required dosage of moringa at this time since it’s only an herbal supplement and not an essential nutrient. That said, there’s some evidence that the optimum dose for humans has been calculated to be 29 milligrams per kilogram of body weight. It’s recommended that you start by taking half a teaspoon of dried moringa orally per day for three to five days, increasing your intake slowly over two weeks as you get acclimated to its effects. Most people choose to take moringa every several days but...

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Pain-Fighting Quinoa Breakfast Porridge

AHA Publisher — Tue, 27 Jul 2021 07:00:26 +0000

Dr. Don Colbert – This easy-to-make and filling quinoa breakfast porridge offers blood-sugar stabilizing protein, anti-inflammatory properties, and tons of antioxidants to help fight pain. Ingredients: 2 cups cooked quinoa 1 cup cashew milk (or almond milk) 1½ cups fresh organic blueberries ¼ cup toasted walnuts ½ tsp ground cinnamon 2 tsp raw honey 1 Tbsp chia seeds Directions: Combine the quinoa and cashew milk in a saucepan and slowly warm over medium low heat Stir in blueberries, cinnamon and walnuts until all are evenly warmed Remove from heat and stir in raw honey Top with chia seeds and serve! To read the original article click here. For more articles from Dr. Colbert click here.

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Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

AHA Publisher — Mon, 07 Jun 2021 07:00:27 +0000

Damon Hines via NaturalHealth365 – Why is it that most of the world’s anchovies aren’t destined for the dinner plate but processed into fishmeal and oil for use in animal feeds, food additives, and fertilizers? At best, anchovies have a mixed reputation in the U.S., where most consumers rather eat a tender filet of salmon, cod, or haddock, even if – as is the case with salmon – four-fifths of the fish consumed in the U.S. is farm-raised. But here’s the thing about anchovies: the small, bite-sized fish are a superfood that can greatly impact human health and cognitive development. According to Shakuntala Thilsted, winner of the 2021 World Food Prize, anchovies can fight malnutrition, prevent stunting, and promote cognitive development in children. They are good for pregnant women, as small fish have a shorter lifespan than large fish and have less chance of concentrating heavy metal contaminants. Moreover, a 100g serving of anchovies can provide us with 19 grams of protein, 77 grams of calcium, 3 milligrams of iron, and plenty of omega-3s. Anchovies are also a rich source of the B vitamins niacin, riboflavin, and vitamin B-12. Don’t Be Fishy About the Anchovy: It’s Time to Reconsider It as a Tiny Powerhouse of Nutrition Ask most Americans what they think of anchovies, and chances are they’ll wrinkle their noses. Maybe … maybe they’ll consent to have some scattered on a Caesar Salad or atop a pizza. Still, most hungry consumers have the same opinion as Ninja Turtle Michelangelo: “Oh, and I want no anchovies. And I mean, no anchovies. You put anchovies on this thing, and you’re in big trouble, okay?!” Still, while the little fish are mostly maligned in the U.S., they’ve been happily devoured around the world for centuries. The ancient Greeks prized the little fish, the Romans turned them into garum, and almost every Asian country has its own unique anchovy sauce. The Health Benefits Aren’t the Only Reason to Reconsider Anchovies Consuming less fish at the top of the food chain helps re-balance the marine ecosystem. According to a study by Villy Christensen of the University Of British Columbia’s Fisheries Center, populations of predator fish at the top of the food chain, such as cod, tuna, and groupers, have suffered huge declines, shrinking by around two-thirds in the past 100 years. However, populations of “forage fish,” such as anchovy, sardines, and capelin, have more than doubled over the past century. Anchovy has a short life span and reproduces quickly and is, therefore, a more sustainable option than other fish. What’s the Most Nutritious Way to Eat Anchovies? Cooking and eating the fish whole is the easiest way to prepare anchovies. However, according to Shakuntala Thilsted, converting the fish into a fish powder with mortar and pestle is “extremely powerful because you are removing the moisture content and concentrating the nutrients by a factor of four.” Making a fish chutney is also an option. Good anchovies are soft, creamy, sweet, and savory – a perfect expression of the fifth taste: unami. It’s a small fish with big health benefits, and American consumers should reconsider adding it to their diet. Sources for this article include: NPR.org To read the original article click here. For more articles from NaturalHealth365 click here.

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The Convincing Case for Chia: 5 Reasons to Eat More

AHA Publisher — Fri, 23 Apr 2021 07:00:00 +0000

Dr. Don Colbert – Salvia hispanica, also known as the chia plant, is a plant with origins in Mexico and Guatemala. This Central American native is a member of the mint family and produces small round seeds with a glossy appearance. There is evidence that the seeds of the chia have been used traditionally by the Aztecs and Maya for many generations. In fact, the word “chia” comes from the ancient Mayan word meaning “strength.” The Mayans chose this designation because their warriors are said to have eaten a spoonful of chia seeds before battle. This small serving of chia seeds was considered to provide enough nourishment for a 24-hour period! Such claims may sound like hyperbole, but a scientific look at the nutritional properties of chia seeds reveals that the Mayans may not have been exaggerating after all. Chia seeds are packed with powerful nutrients including fiber, antioxidants, protein, minerals, and omega-3 fats. These are the 5 best reasons to eat more chia seeds. 1. Insoluble Fiber With a whopping ten grams of fiber, two tablespoons of chia seeds can provide about ⅓ of the recommended daily intake of fiber. This is because the majority of the carbohydrates in chia seeds (80%) is in the form insoluble fiber. Insoluble fiber is not digested by the body, but is instead used as food for the beneficial bacteria in the digestive tract. This means that insoluble fiber does not raise blood sugar or even contribute to the caloric density of a food. They are perfect for those on a low-carb or ketogenic diet. In addition to feeding the probiotics in the gut, the insoluble fiber found in chia seeds is known to help with digestion by soaking up toxins and scrubbing the intestinal wall clean. When you subtract this indigestible fiber, chia seeds are left with only 100 calories per ounce, making them one of the most nutrient dense foods per calorie known to man. 2. Antioxidants One of the primary reasons chia seeds are considered to be so nutrient dense is because they are loaded with antioxidants. Antioxidants combat free-radicals which cause oxidation (aging) of cells. The high antioxidant content of chia seeds actually keep the delicate omega-3 polyunsaturated fats they contain from going rancid (a form of oxidation). The antioxidants in chia seeds include: chlorogenic acid, which has been associated with lowering blood pressure; quercetin, which has been shown to reduce heart diseases risk; and kaempferol, which reduces the risk for chronic disease. 3. Protein Chia seeds are 14% protein by weight. Aside from the superfood algae spirulina, chia seeds are the next best source of vegan protein due to the presence of all 9 essential amino acids. For this reason, chia seeds are an important addition to the diets of those who don’t eat meat. The ratio of these amino acids is also preferable to the human body making the protein in chia seeds highly bioavailable. Adequate protein absorption decreases cravings and improves satiety which helps with weight loss and overall health. 4. Minerals Chia seeds are mineral powerhouses. Just one ounce can provide 18% the daily recommended intake of calcium, 30% of magnesium and manganese, and around 27% of phosphorus. Minerals are important for electrolyte balance, nervous system function, hydration, and cellular function. Much of the soil around the world has been over-farmed and depleted of minerals thus the plants the land produces are also lacking in these valuable nutrients. This is why it is important to eat as much mineral dense food as possible to make up for this deficit. 5. Omega-3 Fatty Acids Omega-3 fatty acids such as ALA, EPA, and DHA, are crucial to cellular health. Found in abundance in the brain and the nervous system, these healthy fats are most readily available in animal foods such as wild-caught cold water fish, krill, grass-fed beef, and lamb. Chia seeds are often touted as a superior source of omega-3 fatty acids because it actually contains more than salmon. The caveat, however, is that chia seeds contain mostly ALA which is the inactive form of omega-3 that must be converted by the body to EPA and DHA. Unfortunately, the human body does a poor job at conversion. Since DHA is by far the most important omega-3 fat and chia seeds provide little-if any-of this valuable nutrient, then are they useless as a source of omega-3’s? Not necessarily, ALA has been shown to have anti-inflammatory properties which can help with weight loss and overall health. How to Eat Due to their ability to absorb water and add gelatinous structure to meals, chia seeds are frequently used by vegans and those with egg allergies as an egg replacer. Simply make a “chia egg” by whisking together 1 tablespoon of chia seeds with 3 tablespoons of water then place in the fridge for 15 minutes. This can be used as a 1 to 1 replacement for eggs. Additionally, chia seeds are often used as smoothies. They are a great way to add both nutrition and texture without significantly affecting calorie count or glycemic index. In order to increase digestibility, chia seeds are often soaked in a 1:10 ratio seeds to water. This is about 1.5 tablespoons for a cup of water. Let sit anywhere from 30 minutes to 12 hours (perhaps overnight) and then consume. This increases the availability of nutrients by activating dormant enzymes and it also decreases the anti-nutrient phytic acid which can be irritating to those who are sensitive. Living Chia In order to get all these benefits of chia seeds along with the gut healing properties of probiotics, check out Dr. Colbert’s specially formulated Living Chia with Probiotics. This one-of-a-kind chia seed product is the most easily digested chia seed formulation available. Pick it up with other health enhancing products here today! References https://www.healthline.com/nutrition/11-proven-health-benefits-of-chia-seeds#section1 http://healthyeating.sfgate.com/top-10-health-benefits-chia-seeds-6962.html https://wellnessmama.com/4981/benefits-of-chia-seeds/ http://www.well-beingsecrets.com/benefits-of-chia-seeds/ https://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-chia-seeds.html http://www.well-beingsecrets.com/benefits-of-chia-seeds/ To read the original article click here.

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Lamb Burgers Recipe

AHA Publisher — Thu, 15 Apr 2021 07:00:34 +0000

Dr. Josh Axe, DC, DMN, CNS – Burgers are a delicious go-to when you’re short on time. They’re simple to prepare and almost always a crowd-pleaser. But plain ole beef burgers can get boring at times — or, even worse, dry and tasteless. Luckily, you’ll never have that problem with these Lamb Burgers. Using a mix of ground lamb and beef ensures that these burgers are always perfectly juicy. And with a unique homemade spice blend, you can be sure these lamb burgers are bursting with flavor. Why lamb meat? Because it’s super healthy! Just three ounces of lamb contains approximately the following: 160 calories 23.5 grams protein 6.6 grams fat (2.7 grams monounsaturated fat) 2.7 micrograms vitamin B12 (45 percent DV) 4.4 milligrams zinc (30 percent DV) 4.9 milligrams niacin (24 percent DV) 0.4 milligram riboflavin (21 percent DV) 0.4 milligram vitamin B6 (20 percent DV) 201 milligrams phosphorus (20 percent DV) 9.2 micrograms selenium (13 percent DV) 2.1 milligrams iron (12 percent DV) 301 milligrams potassium (9 percent DV) 0.1 milligram thiamine (8 percent DV) 0.8 milligram pantothenic acid (8 percent DV) 0.1 milligram copper (7 percent DV) 22.1 milligrams magnesium (6 percent DV) If you’re ready to add some zest to your normal burger recipe, let’s get started. How to Make Lamb Burgers Grab your jalapeño, onion and garlic and pulse in a food processor until finely chopped. This blend is going to give these burgers incredible flavor. The jalapeño adds just enough heat while keeping these lamb burgers mild enough for the kiddos. Toss the mix into a large bowl and then add in the meats, cheese and spices. Adding the cheese right into the mix, instead of layering it on after, means you’ll get melty cheese in every bite of these lamb burgers. In fact, I recommend adding your cheese this way in your favorite all-beef recipes, too. When all your ingredients are evenly combined, use your hands to shape the meat into 8 patties, then stick them in the refrigerator for 15–20 minutes. The fridge time will keep these lamb burgers firm while cooking — no runaway meat here. Now, in a large nonstick skillet, heat up the coconut oil over medium-high heat. Cook the burgers for 7 minutes per side, or until the patties are nicely browned and cooked through. You can serve these lamb burgers in a variety of ways: try them with a gluten-free bun, on a bed of lettuce or wrapped in a lettuce “bun.” And don’t forget the fixings! You can add healthy fats with avocado, reduce inflammation with tomatoes and add a healthy dose of antioxidants thanks to onions. These lamb burgers also go great paired with my Baked Vegetable Friesor Sweet Potato Rosemary Fries for a complete meal. Enjoy! Lamb Burgers Recipe DESCRIPTION Did you know that lamb is the healthiest red meat? And using a mix of ground lamb and beef ensures that these burgers are always perfectly juicy. These also employ a unique homemade spice blend. Enjoy! INGREDIENTS 1 jalapeño, remove seeds sliced lengthwise 1/2 medium red onion, sliced 1 clove garlic, peeled 1 pound minced lean lamb 1 pound lean ground beef 1/2 cup small cubed raw aged sharp cheddar 1/2 teaspoon sea salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon coconut oil INSTRUCTIONS In the bowl of a food processor, combine the jalapeno, onion and garlic and pulse until finely chopped. Transfer the mixture to a large mixing bowl along with the lamb, ground beef, cheese and spices, using your hands to combine all the ingredients. Form 8 patties. Chill in the refrigerator for 15–20 minutes to firm. In a large nonstick skillet over medium-high heat, melt the coconut oil. Fry the burgers for 7–8 minutes per side, until firm to the touch and nicely browned. Serve hot with your favorite toppings on a gluten-free bun, bed of lettuce or wrap in lettuce. To read the original article click here. For more articles from Dr. Axe click here.

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