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September 2007 Newsletter
by Beth Ley, Ph.D.
www.blpublications.com
NHL Ministries
IN THE NEWS
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MSG - The Hidden Food Killer! - Part 3
By: Video Release Source: August 12, 2007
Watch this powerful 7 minute video clip from the 700
Club here.
Do you think MSG found in hundreds of thousands of
packaged foods, candies, drinks, and other consumable
products is safe? Better think again.
WHY ORGANIC?
Here are four recent studies that provide even more
reasons to eat organic:
Better Breast Milk
A study involving 312 breastfeeding women with 1-month
old infants in the Netherlands showed that organic
dairy and meat products in a mother's diet greatly
increases the amount of beneficial fatty acids -
conjugated linolenic acid and trans-vaccenic acid - in
her breast milk.
Br J Nutr. 2007 Apr;97(4):735-43.
"These findings provide scientific support for common
sense, by showing that organic foods are healthier,"
says Dr. Lukas Rist, lead author of the study and head
of research at the Paracelsus Hospital in Switzerland.
More Nutrients
A 10-year comparison study of the effects of organic
versus conventional growing practices on tomatoes
found that organic tomatoes are twice as high in
flavanoids as conventional tomatoes. Flavanoids
protect against heart disease and other chronic
ailments.
Not only did organic tomatoes contain higher levels of
flavonoids (79% more quercitin and 97% more
kaempferol) than their conventionally grown
counterparts right from the start, but the amount of
flavanoids in organic tomatoes actually increased over
time as the health of the soil improved from organic
treatment.
J Agric Food Chem. 2007 Jul
25;55(15):6154-9. Epub 2007 Jun 23.
Organic Beef: Better for the Environment
A Japanese study evaluated the effects of beef
production on a number of environmental impacts
including global warming, water acidification,
excessive deposition of phosphorus and nitrogen in
soils (eutrophication), and energy consumption. The
finding: producing a kilogram of conventionally grown
beef resulted in more greenhouse gas emissions (among
other pollutants) than driving for 3 hours while
leaving all the lights on at home.
Animal Sci J. 2007 Aug;78(4):424-32.
An earlier Swedish study found that raising beef
organically, on grass rather than concentrated feed,
emits 40% less greenhouse gases and consumes 85% less
energy.
Agriculture, Ecosystems & Environment. 2002
Jan;88(1):95-101.
The Ten "Must-Have" Healthiest Greens
Collards - These fan-like greens stand out as a
nutritional superstar. Their vitamin K, A, C and
magnesium levels are off the charts and their folate,
calcium and dietary fiber content is nothing to sneeze
at. They're one of the oldest members of the cabbage
family and a close cousin to the curly-headed
relative, Kale. Known as a time-honored tradition in
southern kitchens, collards are held in high regard as
the green of choice and are at their best between
January and April!
Kale- Flat or curly, this vegetable is considered to
be one of the most highly nutritious vegetables, with
super strong antioxidant and anti-inflammatory
properties. Central and northern Europe as well as
North America seem to be the breeding grounds for
kale. On a quest for something bigger and better, kale
is actually the result of man's artificial selection
for enlargement of leaves in the wild mustard plant.
Spinach- The incredible shrinking vegetable! If
you've ever prepared spinach, you know that the volume
is decreased by three quarters when cooked. But
that's OK, spinach is loaded with enough vitamin C and
fiber to survive the loss and make it worth every
bite! While spinach is a good source of calcium it
also contains oxalic acid that reduces intake of
dietary calcium. Despite a popular misconception,
spinach has only slightly more iron than most other
vegetables.
Chard- Packed with nutrients, chard is one of the
most powerful anti-cancer foods due to its combination
of traditional nutrients; phytochemicals, chlorophyll,
other plant pigments and soluble fiber.
Folks in the US love the veiny leaves for cooking
while European chefs save the stalks and toss the
leaves. Slightly bitter, the fresh young leaves can be
steamed, sautéed or used raw in salads. Chard is
found in green forms as well as red-ribbed such as
Ruby Chard, Rhubarb Chard and the always exquisite
Rainbow Chard.
Mustard- Also known as leaf mustard, Brassica Juncea
and Indian mustard, mustard greens have a distinct
horseradish-mustard flavor. In fact, the brown mustard
we all grew up on is made from mustard greens.
Mustard greens are particularly beneficial for women
going through menopause. They're a no-nonsense
vegetable that can protect against cancer and heart
disease and also support bone health. A little on the
pungent side, mustard greens are typically mixed with
other milder greens and are a favorite in soul food,
Chinese and Japanese cuisines.
Broccoli Raab- Oh, that broccoli raab is such a
trickster. Despite its name, look and taste, broccoli
raab has nothing to do with broccoli. It's really in
the turnip family. Loved by Italian and Chinese
cooks, broccoli raab, also known as rapini, is a great
source of vitamins A, C and K, as well as potassium.
A little on the bitter side with a rich, nutty flavor,
broccoli raab can be an acquired taste.
Dandelion GreensWithout a doubt, this leafy
vegetable is one of the most nutritious foods you can
pick. Dandelions support digestion, reduce swelling
and inflammation, and treat jaundice, edema, gout,
eczema and acne. A close cousin to the sunflower,
dandelions can create the perfect spring tonic with
their liver cleansing properties. Also known as a good
laxative and diuretic. Excellent in salads or stir
fry. A bit on the bitter side but tasty as can be with
a little olive oil and lemon.
Watercress- Another member of the cabbage family high
in vitamins B6, C, magnesium and carotene. Watercress
is a fast-growing, aquatic or semi-aquatic perennial
and one of the oldest known leaf vegetables consumed
by humans. It has a significant amount of folic acid
and acts as a great digestive aid. With a perk-you-up
peppery flavor, watercress is found on a lot of salad
bars these days.
Bok Choy- Bok choy is also considered a cabbage,
although you would never know it based on its long
stalks and slender leaves. High in vitamins A, C and
calcium, bok choy is high in nutrients but low in
calories. Excellent in stir-fries and soups. Bok Choy
can be fermented like any other cabbage and is the
main ingredient in Chinese Kim Chi.
DID YOU KNOW ...
Cucumbers have actually been found to be up to 20
degrees cooler than the outside air?
It's no wonder that we want to be "cool as a cucumber"
during the hot summer months! Cucumbers are great for
a healthy skin-from both inside and out. While it may
be recommended to add cucumbers to your diet to
improve the complexion and health of the skin,
cucumbers are also used topically to reduce swelling
under the eyes and the effects of sunburn. And for an
extra boost of vitamin A, C and potassium, add
cucumbers to your favorite summer salads and
sandwiches. Cucumbers also rank near the top of the
list for alkaline foods, (see my list of foods and how
they affect your pH)
http://www.blpublications.com/html/body_phoffoods.html
If you choose organic cucumbers, leave the skin on
for extra nutrition-all you have to do is slice and
serve!
DID YOU KNOW ...
We SHOULD have FOUR lbs of good bacteria in our large
intestines?
Probiotics are live micro-organisms similar or nearly
identical to many of the beneficial micro-organisms
(usually bacteria) that naturally populate the human
gut. Available as dietary supplements and in foods
(more on these later), probiotics can help maintain
and support the digestive system's natural balance of
good and bad micro-organisms or healthy flora. Adding
probiotics to your diet contributes to more efficient
digestion and absorption of food and nutrients, helps
suppress disease-causing "germs," and helps optimize
immune system function, explains Daily Health News
contributing editor and digestion expert Andrew L.
Rubman, ND. The key is having enough good bacteria, in
the right balance, living throughout your digestive
tract, from your stomach to your colon.
You may be surprised to learn that about four pounds
of bacteria reside in the intestinal tract of a normal
adult, with most of it in the large intestine. Our
wellness and resistance to disease depends on the
proper balance of these bacteria. According to Dr.
Rubman, these friendly bacteria help keep the
intestinal walls healthy and intact and
inflammation-free. This prevents unfriendly bacteria
in food we eat from leaking out into other areas of
the body, where it may trigger problems such as
arthritis, eczema, migraines and asthma or allergies.
Dysfunction in the gastrointestinal tract may also
contribute to irritable bowel syndrome, vaginal
candidiasis (yeast infections), skin rashes and other
problems, including immunological disorders, kidney
disease and hormone imbalances, according to Dr.
Rubman.
The problem is that our intestinal flora is delicately
balanced, easily upset by such factors as illness,
inflammation, infection, stress and certain
conventional medicines. In particular, certain
antibiotics cause problems, injuring or killing off
both helpful and harmful bacteria, Dr. Rubman points
out. That's why many people experience diarrhea, gas
and cramping when they take these medications.
Reducing the population of friendly bacteria in the
large intestine results in a weakened ability to fight
disease-causing micro-organisms.
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IN BETH'S KITCHEN
Lemon Soup with Garbanzo Beans
6 cups chicken broth
1 15-16 oz can garbanzo beans -- rinsed and drained
6 garlic cloves -- chopped
1 1/2 tsp ground turmeric
1/8 tsp cumin seeds
2 large eggs
1/4 cup fresh lemon juice
Pinch cayenne pepper
2 tbs chopped fresh mint
Combine broth, beans, garlic, turmeric and cumin in
large saucepan, bring to a boil. Reduce heat and
simmer 15 minutes. Whisk eggs and lemon juice until
well-blended.
Gradually whisk 2 cups soup at a time into egg
mixture.
Return to saucepan. Stir over medium-low heat until
heated through, about 5 minutes.
(Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle
with mint.
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SCRIPTURE
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Ephesians 3: 16-19
I pray that out of his glorious riches he may
strengthen you with power through his Spirit in your
inner being, so that Christ may dwell in your hearts
through faith. And I pray that you, being rooted and
established in love, may have power, together with all
the saints, to grasp how wide and long and high and
deep is the love of Christ, and to know this love that
surpasses knowledge-that you may be filled to the
measure of all the fullness of God.
Spend 5 minutes and watch this awesome video. You will
be blessed:
http://www.fathersloveletter.com/fllpreviewlarge.html
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FEATURED BOOKS
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So then because thou art lukewarm, and neither cold nor hot, I
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GOD hates the hippocritical “religious” because this is a false
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NUTRITION COUNSELING
with Dr. Beth now available in TWIN CITIES.
Two locations available:
In Golden Valley, call 763-391-7636
In Savage, call 952-746-4404
For more info click here
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QUESTIONS and ANSWERS
Q and A:
Send in your questions... there's a good chance
other's would like to hear the answer too.
contact us by e-mail at
bley@blpublications.com | |
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