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Spirulina Offers 6 Positive Health Effects (Researchers Feature an Amazing Blood Pressure Result)

The AHA! Team — Wed, 28 May 2025 05:32:23 +0000

Sara Middleton via NaturalHealth365 – Spirulina is often referred to as a “superfood” – a popular buzzword in the natural health and wellness world. But you might be wondering: of all the food items out there being touted as a superfood, which ones are actually legitimate? Turns out spirulina – a type of blue-green algae that grows in both salt and fresh water – is one of them. A study published in the peer-reviewed journal Hypertension revealed how spirulina offers a specific natural benefit to people living with hypertension. Additionally, a comprehensive review published in Cell and Molecular Biology highlights spirulina’s impressive nutritional profile and therapeutic potential. This blue-green algae is a rich source of complete proteins, essential fatty acids, vitamins, minerals, and bioactive compounds such as carotenoids, chlorophyll, and xanthophylls. Due to these attributes, spirulina has shown promise in treating various ailments, including diabetes, cancer, cardiovascular disorders, and neuroinflammatory conditions. Researchers discover what spirulina can do to high blood pressure readings Sadly, an enormous amount of people live with high blood pressure (a reading of more than 140/90 mmHg). This condition is a main risk factor for two of the leading causes of death (heart disease and stroke) – so, understandably, a lot of research has been done to find the best ways to control it. Recently, a team of researchers published their study’s results, which investigated spirulina’s impact on high blood pressure. A blue-green algae, spirulina is considered a cyanobacteria; it contains nutraceutical and bioactive compounds that have been an important part of alternative and holistic medicine for centuries, dating to as early as ancient Africa and the Aztecs (clearly, our ancestors were on to something). In this study, the researchers used peptides to create a spirulina in its digested form (a simulation of what naturally happens in the human body once the substance is ingested). Then, they tested this digested supplement on arteries. Can you guess what happened to the arteries? The spirulina was able to relax the arterial walls by stimulating a process mediated by nitric oxide. The medical community already knows that nitric oxide plays an important role in managing blood pressure. The more easily blood vessel walls can relax, the less likely blood pressure is to spike. Importantly, people with high blood pressure often have a disruption in the metabolic processes mediated by nitric oxide, which normally helps relax arterial walls. The researchers even extracted and identified the specific bioactive compound of spirulina that contributed to this arterial relaxation: a peptide called SP6. As the authors put it: “SP6 interacts with an important signaling pathway known as PI3K/AKT. This interaction leads to the release of [nitric oxide] and, consequently, a drop in blood pressure.” Their findings support previous research, including a 2007 study published in the journal Lipids in Health and Disease. But wait, there’s more: Here are 5 other amazing benefits of spirulina Whether you do or don’t have high blood pressure, adding spirulina to your diet can boost your health in a wide number of ways. Lowers LDL cholesterol and triglycerides. Reduces high blood sugar. Has a powerful antioxidant effect to fight damaging free radicals and protect against diseases. Has a powerful anti-inflammatory effect. Offers a concentrated dose of vitamins, minerals, and nutrients, including amino acids, vitamin B, copper, iron, and omega-3. Gram for gram, it’s one of the most nutrient-dense foods in the world. Spirulina is usually taken in pill or powdered form. For a typical amount, aim for 1 to 3 grams daily, and you’ll be amazed at what this little superfood can do for your health. Sources for this article include: NIH.gov MedicalNewsToday.com Healthline.com AHAjournals.org NIH.gov To read the original article click here.

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Bad News About Impossible Burger: Ushering in a Huge Wave of Genetically Engineered Foods

The AHA! Team — Wed, 11 Dec 2024 06:07:04 +0000

Lori Alton via NaturalHealth365 – The Impossible Burger, a “plant-based burger” marketed by Impossible Foods, now appears on diners’ plates in many restaurants. Unfortunately, most people don’t know how deceptive this genetically engineered food really at impersonating meat. The company that produces this ‘franken-burger’ wants the public to believe that this product is “delicious food that’s nutritious.” Nothing could be further from the truth. The appearance of these GMO burgers signals a bigger wave of genetically engineered foods created by gene editing – a technique that natural health experts say is insufficiently tested. Many consumers – blissfully unaware of the “burger’s” GMO origins – are already chowing down on the Impossible Burger. This is despite a recent survey showing that over two-thirds of consumers say they would not knowingly eat GMO foods. Food ALERT: GMO-based Impossible Burger breaks down into dozens of untested proteins According to Impossible Foods’ own website, their burger is actually based on yeast that has been genetically engineered to resemble leghemoglobin – a substance found in the roots of soybean plants. Soy leghemoglobin, or SLH, breaks down into the bright-red “heme” protein – which causes the burger to resemble meat and (creepily) even allows it to “bleed.” When ingested, SLH breaks down into 46 other proteins of undetermined safety – proteins that are not normally found in the human body and have undergone no testing whatsoever. And here’s the kicker: although Impossible Foods didn’t need the approval of the U.S. Food and Drug Administration (FDA) to sell its GMO burger, the company requested that the agency confirm it as GRAS (generally recognized as safe). The FDA – to its credit – expressed concern that humans have never consumed SLH (and may be an allergen, to boot). According to documents obtained through the Freedom of Information Act, the FDA stated that the current arguments in favor of the burger were “not enough to establish the safety of SLH for consumption.” But, the FDA stopped short of deeming the burger’ unsafe.’ Yet, despite the actions of the FDA, the Impossible Foods website maintains that the FDA does, in fact, validate SLH as safe. Of course, natural health experts are far from convinced of its safety. Genetically altered foods are heralded with the ability to “stop hunger” – but is the claim realistic? The Impossible Burger has been billed as lacking the environmental and ethical downsides of meat production. Genetically engineered foods such as the Impossible Burger have been touted as having the ability to help sustain the 9 billion-strong human population predicted on earth by 2050. On the surface, it sounds like a noble mission. However, natural health experts and officials at the UN and the WHO note that the world’s current hunger problem is largely due to improper distribution, inequality, poverty, and food waste. Rather than presenting a solution for world hunger, the Impossible Burger only represents the latest “twist” in high-tech GMO foods. And the repercussions of existing GMO foods are unfolding daily. GMO crops (such as Roundup Ready corn) are engineered to survive being doused with synthetic chemical pesticides, such as glyphosate and dicamba. This means they are responsible for a tremendous increase in the use of these toxic substances, which have been linked in studies to cancer, dementia, and immune problems. U.S. Right To Know, a non-profit organization dedicated to pursuing truth and transparency in the U.S. food system, points out that GMO pesticide-resistant crops have been associated with an array of disastrous effects. These include birth defects in Hawaii, cancer clusters in Argentina, contaminated waterways in Iowa, damaged farmland across the Midwest – plus much more. Remember “Golden Rice?” (or maybe you don’t). This vitamin A-enhanced GMO rice was touted almost two decades ago as “the rice that could save a million kids a year,” yet it failed to materialize on the market. This is due to the fact that breeders have yet to develop varieties that grow as well as existing natural rice strains. When one trait – in this case, the ability to produce beta-carotene, a precursor to vitamin A – is edited in a genome, other capabilities (such as speed of growth) may be altered, and not for the better. Maybe fooling Mother Nature is a bit harder than GMO scientists think. CRISPR technology signals a new horizon of synthetic biology “Old-school” genetic engineering, which is objectionable enough, involves the transfer of genes from one plant or animal species to another. However, CRISPR technology operates from a different angle. Also known as synthetic biology, gene editing, and gene silencing, CRISPR (an acronym for Clustered Regularly Interspaced Palindromic Repeats) involves genes that are turned off or “silenced.” Outright gene deletion and the creation of brand-new DNA sequences are also possible with CRISPR. And, remember: the resultant products can be patented – a very profitable distinction for the biotech industry! Agrichemical giants Monsanto (now Bayer), DuPont, and Dow Chemical have all achieved licensing deals that allow them to use gene-editing technology. According to U.S. Right to Know, companies are changing or creating DNA to artificially synthesize compounds, with yeasts and algae being genetically “tweaked” to produce flavors and fragrances such as vanillin, citrus, and patchouli. Of course, this development threatens the very survival of farmers in Mexico, Africa, and Paraguay, who have cultivated natural, organic extracts for centuries. CRISPR technology is altering the fruits and vegetables appearing in produce aisles. One example is the non-browning Arctic Apple, which uses CRISPR technology to silence the gene that causes apples to brown when sliced. The Arctic Apple has already been test-marketed and is on grocery shelves nationwide. Other gene-edited products now available in grocery stores include CRISPR canola oil and non-browning CRISPR mushrooms. Is ignorance really bliss? According to recent updates from Impossible Foods, the company’s products, including the popular Impossible Burger, are widely available in both restaurants and grocery stores across the U.S. Impossible Foods has significantly expanded its distribution since its initial launch, with products now offered in thousands of grocery stores, including major chains like Walmart, Target, and Safeway. Additionally, Impossible Burgers are served in numerous restaurant chains, making them accessible to a broader range of consumers. Meanwhile, consumers looking for a humane, nutritious, and safe meat alternative are consuming the Impossible Burger with no concept of what it contains – or of the possible health effects down the road. Infuriatingly, vendors and restaurateurs have reportedly been heard to tell customers that the Impossible Burger is “non-GMO.” To make matter worse, we already have a “Franken-Fish.” AquaAdvantage salmon, engineered with the genes of an eel to promote supernaturally fast growth, is currently on the market. One sure way you can keep these imposters from ending up on your dinner plate is to buy organic, “real” whole foods. Just say “no” to the Impossible Burger – and the invasion of nightmarish Franken-Foods. Sources for this article include: NIH.gov USRightToKnow.org ImpossibleFoods.com To read the original article click here.

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L-Glutamine Benefits Leaky Gut & Metabolism

AHA Publisher — Wed, 04 Aug 2021 07:00:17 +0000

Dr. Josh Axe, DC, DNM, CN – Have you heard about the incredible health benefits of L-glutamine? First used in powder form by people in the fitness industry (including bodybuilders) who were looking to preserve muscle tissue, L-glutamine (also simply called glutamine) is an amino acid that is a building block of protein and needed by your body in large amounts. The most common original uses of glutamine powder were to meet the following goals: to lose weight fast, burn fat and help build muscle. While that remains the case, science now shows that glutamine benefits are abundant. It also promotes digestive and brain health, boosts athletic performance — plus it’s helpful in treating intestinal issues and leaky gut. In fact, it is one of our top three most recommended supplements overall for treating leaky gut and/or building a lean body. Let’s find out why. What Is Glutamine? With the chemical formula C5H10N2O3, glutamine is one of 20 naturally occurring amino acids found in protein foods. It’s also the most abundant amino acid in the bloodstream. It makes up 30 percent to 35 percent of the amino acid nitrogen in your blood. It’s known as a conditional essential amino acid. What does “conditional essential amino acid” mean? It means that your body can make some on its own but uses it in large amounts. It also becomes essential when an individual faces disease or specifically muscle wasting. This can happen in the course of certain diseases or even physical trauma. Additionally, it’s a conditionally essential nutrient during certain catabolic states, including after bone marrow transplantation. Amazingly, around 60 percent of your skeletal muscle is made up of glutamine – and supplementing with this amino acid can aid protein synthesis and help naturally balance your pH levels. Food Sources Found in both animal and plant proteins (including in high levels in both casein and whey protein), glutamine is also available in supplement form and widely popular in the fitness community and beyond. Glutamine can be found in animal proteins, such as meats and dairy, along with plant-based protein sources, such as beans, raw spinach, parsley and red cabbage. It’s worth noting, though, that animal proteins tend to provide amino acids that are more digestible than plant proteins. Studies estimate that most people probably consume between three and six grams of glutamine from their daily diets. The foods with the most L-glutamine benefits include: Eggs Tofu Milk Bone broth Grass-fed beef Spirulina Chinese cabbage Cottage cheese Asparagus Broccoli rabe Wild-caught fish (cod and salmon) Venison Turkey Corn Rice To obtain a healthy amount, a general recommendation is to consume at least three servings of these L-glutamine-rich foods daily. L-Glutamine Benefits What are the benefits of taking glutamine? New research now shows that L-glutamine benefits the body in the following ways: 1. Improves Gastrointestinal and Immune Health L-glutamine benefits your overall health by supporting gut function and digestive processes. It can be beneficial if you have a digestive condition, such as: irritable bowel syndrome (IBS) an inflammatory bowel disease like Crohn’s disease ulcerative colitis diverticulosis diverticulitis leaky gut or any of the issues associated with leaky gut (like joint pain, rosacea or any type of autoimmune response) It’s worth noting that the man famous for discovering the Krebs cycle in the body (also known as the “citric acid cycle“) was the first person to recommend taking L-glutamine for gut-related issues. That’s because Sir Hans Adolf Krebs — a German-born British biochemist who received (with Fritz Lipmann) the 1953 Nobel Prize for Physiology — found that it helped improve a healthy gut-related immune response. Additional research supports this finding. For example, a study published in the journal of Clinical Immunology found that L-glutamine normalizes the effects of the TH2 immune response that stimulates inflammatory cytokines. The effects of L-glutamine in these studies show that it reduces intestinal inflammation and can help people recover from food sensitivities. It’s also known to play an important role in maintaining healthy gut microbiota and immunity. It seems helpful for reducing intestinal colonization and bacterial overgrowth of pathogens. This may reduce the risk for widespread issues ranging from constipation to weight gain. A 2018 article published in Nutrients also states that “in vitro and in vivo studies have determined that glutamine is an essential nutrient for lymphocyte proliferation and cytokine production, macrophage phagocytic plus secretory activities, and neutrophil bacterial killing.” In fact, glutamine is currently part of clinical nutrition supplementation recommended for immune-suppressed individuals. 2. Can Help Treat Leaky Gut and Ulcers There are millions of people struggling with a condition called leaky gut syndrome. It is essentially the main cause of autoimmune disease today. Leaky gut can contribute to thyroid issues like Hashimoto’s disease, along with arthritis, skin issues like psoriasis and other serious health concerns. Because glutamine is the major fuel source for cells of the small intestine, it has been shown to support intestinal health and help treat leaky gut in clinical studies. A study published in the medical journal Lancet referenced above examined 20 hospital patients and found that supplementing with L-glutamine decreased intestinal permeability. An animal study published in the British Journal of Surgery found that L-glutamine benefits ulcerative colitis and inflammatory bowel disease. It also shows promise for treating ulcers by providing protection from further damage. Plus, it offers a healthier, natural alternative to antibiotics for the treatment of stomach ulcers. If you’re unsure if you suffer from leaky gut, this leaky gut test can help. If, indeed, you appear to have leaky gut, L-glutamine is the No. 1 amino acid you need to help heal and repair it. 3. Supports Brain Health A precursor to the neurotransmitter glutamate in your brain, glutamine is key to boosting your brain health. Why? A disruption of the glutamine-glutamate cycle can result in all kinds of brain problems, including: Reye’s syndrome epilepsy bipolar disorder schizophrenia anxiety depression alcohol addiction Glutamine can also help stall brain aging. Mitochondrial dysfunction causes abnormal increases in the neurotransmitter glutamate and, again, puts the brain at risk for developing the above problems. A study conducted at the New York University School of Medicine showed that even mild traumatic brain injury caused brain atrophy, and most of this damage was due to the disrupted glutamine-glutamate cycle and an abnormal increase in glutamate levels. 4. May Improve IBS Symptoms and Diarrhea Glutamine helps improve IBS and diarrhea by balancing mucus production. This results in healthier bowel movements. If you have Hashimoto’s or an underactive thyroid, consider making it a part of your hypothyroidism diet. The same goes for anyone who suffers from IBS symptoms like constant diarrhea or ulcerations. 5. Promotes Muscle Growth and Decreases Muscle Wasting Whether your goal is to increase athletic performance, boost metabolism, improve recovery or even build muscle, research shows that L-glutamine can significantly aid your efforts. During an intense workout, your body becomes stressed, and your muscles and tendons require more glutamine than the amount supplied by a normal diet. After an intense workout, the levels of cellular glutamine can drop by 50 percent and plasma levels by 30 percent. This muscle-wasting state is a gateway for the body to use your muscle for energy rather than carbohydrates, but glutamine can help prevent this from happening. Supplementing with L-glutamine allows your muscles to fight and push a bit further. This boosts your strength and helps repair your skeletal muscles. A study found that glutamine supplementation makes it possible to recover quicker from intense weight training sessions because it improves muscle hydration. This aids the muscle recovery process and reduces recovery timefor wounds and burns. It’s why glutamine supplementation is not only common for bodybuilders in the bodybuilding industry, but in nearly every athletic pursuit these days. 6. May Improve Athletic Performance and Recovery from Endurance Exercise One of L-glutamine’s main roles in the body is to support detoxification by cleansing the body from high levels of ammonia. It acts as a buffer and converts excess ammonia into other amino acids, amino sugars and urea. Doing approximately one hour of exercise can cause a 40 percent reduction of glutamine in the body. It can also cause suppressed immune function. This has a negative impact on your resistance training and may lead to overtraining syndrome. L-glutamine benefits long distance athletes as well by boosting the immune system (T-helper cells). Animal studies have indicated that this increase in T-helper cells may reduce the “stresses” associated with overtraining syndrome. However, not every study has found that it necessarily boosts performance. One 2019 review that included data from 55 studies observed that glutamine improved some fatigue markers, such as increased glycogen synthesis and reduced ammonia accumulation, but this intervention did not always increase physical performance. 7. Supports Metabolic and Heart Health Research has indicated that human growth hormone (HGH) levels go up nearly 400 percent after glutamine supplementation. This hormonal response leads to an increase in resting metabolic rate and improves the afterburn effect or EPOC post-exercise. This afterburn effect is essential for burning fat, weight loss and building lean muscle mass. Is glutamine good for weight loss? There’s evidence suggesting that it helps burn fat and build lean muscle mass by suppressing insulin levels and stabilizing blood glucose. This enables the body to use less muscle mass to maintain blood sugar and insulin sensitivity in the cells. In fact, six weeks of supplementation with 30 grams per day of glutamine powder “markedly improved some cardiovascular risk factors, as well as body composition, in patients with type 2 diabetes” in one study. For this reason, L-glutamine benefits diabetics and those with sugar and carb cravings as well. Emerging evidence also indicates that l-glutamine plays a fundamental role in cardiovascular health by serving as a substrate for the synthesis of DNA, ATP, proteins and lipids. Additionally it seems to have potent antioxidant and anti-inflammatory effects that can reduce risk factors for cardiovascular disease, such as: hypertension hyperlipidemia glucose intolerance obesity diabetes Related: Do Digestive Enzymes Prevent Nutrient Deficiencies & Boost Gut Health? Deficiency L-glutamine is synthesized by the body from glutamic acid or glutamate. If the body is unable to produce enough it needs to get it directly from your diet. It’s estimated that 70 million Americans now suffer from digestive diseases, so it’s apparent that our diets severely lack certain nutrients that support the digestive tract. While L-glutamine is synthesized by the body from glutamic acid or glutamate, sometimes the body is unable to produce enough — plus the majority of people don’t seem to get enough L-glutamine from their food alone if they eat low-protein diets. Some reasons that you may run low in glutamine include: Eating a low-protein diet Undergoing lots of stress Exercising intensely Battling infections and illnesses Undergoing treatments, including radiotherapy and chemotherapy Having an immune disorder Having a chronic gastrointestinal disorder This is why supplementing your diet with it is an excellent way to boost your immune system and improve your ability to fight infection and diseases. Glutamine has even become a common supplement for critically ill patients. According to a study published in the medical journal Critical Care, glutamine dipeptide-supplemented parenteral nutrition “continues to be associated with a significant reduction in hospital mortality and hospital length of stay.” Supplements and Dosage Types of L-Glutamine There are two forms of L-glutamine. You can get regular L-glutamine in what’s called its free form, and it should be taken with food ideally for proper absorption by the body. The other type is called trans-alanyl-glutamine or alanyl-L-glutamine. It’s an amino acid attached to another amino acid. That basically means you can digest it much better. Unlike free-form glutamine powder, you can take it on an empty stomach. Both forms are best taken right after or right before workouts — with your small meals right before or after workouts for it to support your metabolism and weight loss as well as for muscle building, recovery and preservation. Dosage Recommendations Typically, the best dosage is an ingestion between two to five grams taken twice daily and up to 10 grams twice daily for serious power athletes. When should you take glutamine? Replenishing glutamine levels after an intense session could take up to five days, so it is...

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Digestive Enzymes Offer POWERFUL Benefits to Improve Digestive Health

AHA Publisher — Tue, 22 Jun 2021 07:00:21 +0000

Lori Alton via NaturalHealth365 – If you frequently experience bloating and flatulence (gas), and the physical and … ahem… social discomfort that can ensue, you may be wondering if digestive enzymes could help. You’re definitely not alone. The use of over-the-counter digestive enzymes is growing by leaps and bounds, with some experts predicting that the global market for these supplements will balloon to a shocking $1 billion industry by the year 2025. While digestive enzymes – proteins that help break down and absorb nutrients from food – are created naturally in the body, sometimes the supply is outstripped by the body’s demands. The result is digestive discomfort. (This is often the case when certain foods, such as beans, legumes, and dairy products, are consumed, and the body lacks the proper enzymes to digest them). For a closer look at the “nuts and bolts” of supplementary digestive enzymes – and a reviewfrom the Mayo Clinic – keep reading. Here Is What You Need to Know About How Digestive Enzymes Perform Their Incredible Functions There are three primary types of digestive enzymes – proteases, lipases, and amylases. Proteases, or proteolytic enzymes, break down protein into small peptides and amino acids. At the same time, lipases work with liver bile to break down fats into fatty acids (plus a molecule called glycerol). As you can imagine, lipases are particularly necessary for your body to access essential fat-soluble nutrients such as vitamin D, E, A, and K. Finally, the amylase family of enzymes breaks down carbohydrates – such as starch – into simple sugars. Although the lion’s share of digestive enzymes is produced in the pancreas, the mouth, salivary glands, stomach, and small intestine get in on the act too. Once the enzymes have done their work and the food is broken down, the nutrients are absorbed through the small intestine wall and then distributed throughout the bloodstream. There are also a host of specialized digestive enzymes such as cellulase, which breaks down fiber, and lactase, which breaks down milk into milk sugars. Similarly, maltase, a type of amylase, breaks down maltose – or malt sugar – into simple sugars, while alpha-galactosidase can help break down sugars in vegetables. Prescription and Over-the-Counter Formulations Both Have Their Place Sometimes, shortages in digestive enzymes result from specific and serious problems, such as exocrine pancreatic insufficiency, pancreatitis, pancreatic cysts, and pancreatic cancer. These deficiencies can cause malnutrition, shortage of essential vitamins, and severe gastrointestinal issues – and should be managed by a physician, who will often advise prescription digestive enzymes. But, for routine bloating and flatulence that follow the ingestion of certain foods, over-the-counter supplements may be the way to go. For example, researchers and natural health experts have gone “all in” on the incredible disease-fighting and health-preserving effects of cruciferous vegetables, such as Brussels sprouts, cabbage, and kale. Their cancer-fighting isothiocyanates and their healthy cargo of fiber, carotenoids, and polyphenols make them a true boon to health. But, they can be notoriously hard to digest. You could choose to simply avoid these superfoods, but another solution may be available. The answer could be as simple as taking alpha-galactosidase supplements, commonly sold under the brand name Beano. These enzymes excel at breaking down cruciferous vegetables and legumes. Another common problem is a deficiency in lactase, which is designed to break down lactose or milk sugar. This enzyme may offer relief to lactose-intolerant individuals who would otherwise suffer from cramping, nausea, and diarrhea after ingesting cows’ milk. These Useful Proteins Can Join Forces With Probiotics and Proper Nutrition for Better Digestive Health Not only do proponents of digestive enzymes say that these supplements can relieve digestive discomfort – but they also believe they may help probiotic and prebiotic interventions be more effective. Does this mean that probiotics and digestive enzymes are the same? Not exactly. Probiotics are live organisms that promote the health of beneficial bacteria in the gut, while digestive enzymes actively help the body digest proteins, fats, and carbs. However, the benefits and functions of digestive enzymes and probiotics can overlap, as the appropriate probiotics can replenish gut bacteria to help break down fiber and restore normal digestive function. In addition, it turns out that certain dietary choices are naturally high in digestive enzymes. These include raw papayas and pineapple, which contain antioxidant, anti-inflammatory, and proteolytic digestive enzymes known as papain and bromelain. And, avocados have the advantage of not only contributing healthy monounsaturated fats to the diet but also contain lipases, which help turn fats into fatty acids – and are particularly useful after a high-fat meal. (So much for the outdated belief that avocados, themselves, are a “fattening” food. They are anything but!) Other enzyme-rich foods include bananas (which contain amylases and glucosidases), raw honey (which contains amylases and proteases), ripe mangoes, and unpasteurized sauerkraut – which has the added advantage of being probiotic. As always, it’s best to seek out non-GMO, organic fare. A Wealth of Digestive Enzymes Exist, Many Tailored to Specific Uses Over-the-counter enzyme supplements are made from animal pancreases or assorted molds, yeast, bacteria, fungi, and fruit. They are available in a wide variety of combinations and formulations. Some even contain prebiotic ingredients – such as inulin – and probiotics specifically added to enrich gut bacteria in the microbiome. (Tip: for maximum benefit, look for strains such as Lactobacillus acidophilus, L. plantarum, and L. salivarius). In addition, some digestive enzyme products contain time-honored carminatives (gas relievers) such as fennel, ginger, turmeric, and peppermint. Natural health experts advise seeking out digestive enzymes free of wheat, gluten, egg, peanuts, magnesium stearate, hydrogenated fats, artificial sweeteners, and dyes. Tip: when possible, opt for products that have been certified by the Natural Products Association or USP Quality Supplements. For best results, digestive enzymes should be taken before meals. Of course, check with your knowledgeable integrative doctor before supplementing, as digestive enzymes can interact with certain medications. In a review published in Proceedings of the Mayo Clinic, the authors noted that the use of enzyme supplements seems to be increasing. Not only that, but “emerging clinical data seem to support many of (digestive enzymes’) purported benefits.” While more study is needed, it seems clear that digestive enzymes are emerging at the forefront of the field of improved digestive health. Editor’s note: I highly recommend the digestive enzymes from LuvByNature. I use them every day and really enjoy the taste of the chewable tablets. Click here to learn more. Sources for this article include: VeryWellHealth.com Healthline.com Healthline.com Healthline.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Green Bean Casserole Recipe

AHA Publisher — Thu, 19 Nov 2020 08:00:05 +0000

Dr. Josh Axe, DC, DMN, CNS – There’s nothing like a filling, warming and comforting casserole, am I right? This homemade green bean casserole recipe is packed with essential nutrients that will keep you satisfied and energized. It’s made with antioxidant-rich ingredients, and at about 300 calories per serving, you can enjoy this casserole with zero guilt. Add this to your rotating recipes in the colder months for a delicious and healthy family meal. What Kinds of Green Beans? You can make this homemade green bean casserole with frozen green beans or make it a green bean casserole with fresh green beans. The best green beans are fresh, loose green beans found at the farmers market or health food store. You’ll know they’re fresh when they make a snapping sound when they’re opened. Using frozen green beans is also a good option. Because they are typically put in the freezer when still fresh, they will likely maintain a lot of their nutritional value. If you’re using canned green beans, watch out for added salt and increased sodium levels. The better options are fresh or frozen green beans that you can steam yourself. Key Healthy Ingredients Green Beans: Green beans are nutrient-dense legumes that provide several proteins, antioxidants and carotenoids. They are also good sources of fiber, vitamin C and vitamin K. Green beans are very low in calories bu keep you feeling full because of their fiber content. Portobello Mushrooms: Portobello mushrooms are an excellent source of beneficial phytonutrients. They feature free radical-scavenging antioxidants and a number of micronutrients, including niacin, riboflavin, selenium, copper and pantothenic acid. If you’re looking to increase your intake of B vitamins, consuming portobello mushrooms is a healthy option. Coconut Oil: Coconut oil features medium-chain fatty acids that provide the perfect source of energy. It’s also easier to digest than many other oils, and studies suggest that it works to suppress inflammation, while boosting heart health. Pumpkin Seeds: Want to add disease-fighting antioxidants and healthy fats to your dinner? Throw in some pumpkin seeds! They are packed with nutrients, including manganese, magnesium, phosphorus and iron. Eating pumpkin seeds is also linked to better sleep because they are a good source of the amino acid tryptophan. Goat Milk: Goat milk gives this casserole the creamy texture it needs, while having superior benefits to cow milk. It’s an excellent source of minerals like calcium, phosphorus and riboflavin, and it’s also rich in heart-healthy medium-chain fatty acids. Goat milk may also be easier to digest and less inflammatory than cow milk. Nutrition Facts Serving Size: ¼ Casserole Calories: 303 Total Carbohydrates: 18.8 grams Fiber: 4.6 grams Sugar: 6 grams Total Fat: 22 grams Unsaturated Fat: 11 grams Saturated Fat: 10 grams Trans Fats: 0.08 grams Protein: 11.6 grams Cholesterol: 6 milligrams Potassium: 597 milligrams Sodium: 652 milligrams Vitamin A: 23% DV* Vitamin C: 6% DV* Calcium: 13% DV* Iron: 20% DV* (*Percentages are based on a diet of 2,000 calories a day.) How to Make Green Bean Casserole To start prepping this healthy green bean casserole, preheat your over to 425 degrees and fill a large pot with water. Add about a teaspoon of salt, and bring the water to a boil. Now add in your green beans and let them cook in the boiling water for about 5 minutes, or until tender. When ready, drain them and plunge them into an ice bath. It may be tempting to skip this part, but it’s important! You need to cool them down and then pat them dry with a kitchen towel. Next, put one tablespoon of coconut oil into a large skilled over medium-high heat. Add in your chopped mushrooms, garlic, salt and pepper, and let it sauté for about 5 minutes. Now take out your 9×13-inch baking dish, that’s lightly greased, and add in the cooked green beans and mushroom mixture. You’re getting there! Finally, add the other tablespoon of coconut oil to the skillet you used for the mushroom mixture. Then add the Paleo flour and whisk the combo constantly over medium-high heat for one minute. Slowly, add in the goat milk while continuing to whisk until the mixture becomes creamy and smooth. This is going to take about 2 minutes. Your last step is to add this roux to your green bean and mushroom mixture and gently toss to coat. Then blend the pumpkin seeds, gluten-free crackers and a pinch of salt in a blender or food processor. Top the casserole with this pumpkin seed mixture. Time to bake. Pop it in the oven for 10 minutes and garnish your healthy green bean casserole with whole pumpkin seeds. Enjoy! Similar Recipes Who doesn’t love a good, healthy casserole? Here are some similar recipes that you may find inspiring: Baked Chile Relleno Casserole Cheesy Chicken and Rice Casserole Heart Spaghetti Squash Casserole Creamy Baked Mac and Cheese Casserole Green Bean Casserole Recipe DESCRIPTION This green bean casserole recipe is delicious and loaded with vitamin K and vitamin A. Try this healthy homemade version of a fall classic. INGREDIENTS 1 teaspoon sea salt 1 pound green beans, ends snapped 8 ounces baby portobella mushrooms 2¼ tablespoons coconut oil 1 tablespoon minced garlic pepper, to taste 2 tablespoons Paleo flour 1 cup organic goat milk ⅔ cup raw pumpkin seeds ¼ cup gluten-free crackers INSTRUCTIONS Preheat oven to 425 degrees. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Once cooled, drain the beans again and pat them dry with a kitchen towel or paper towels (don’t skip this part!). Set aside. Cut mushrooms into small pieces. In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and pepper to taste. Add the cooked green beans and mushroom mixture to a lightly greased, 9 x 13-inch baking dish. Toss gently. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat. Add the pumpkin seeds, Gluten-Free Crackers, and a pinch of salt to a blender or food processor; process by pulsing about 10 quick times. Top green bean-mushroom mixture with the pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving. To read the original article click here. For more articles from Dr. Axe click here.

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