Daily Archives: February 11, 2016

GREEN FOOD: SUBSTITUTE QUALITY FOR QUANTITY IN YOUR DIET

 

Research by Dr. G.H. Earp-Thomas, a reported expert on soils, show that wheat grass contains more than 100 food elements, including every identified mineral and trace mineral with more iron per given volume than spinach. It also contains every individual vitamin in the B-complex family, has one of the highest pro-vitamin A contents of any food, and is rich in a vitamins C, E, and K. Dehydrated wheat grass averages 25% protein – a higher percentage than is contained in fat, fish, eggs, dairy products, or beans. Dr. Ernest Krebs, Jr., claims that young and green wheat grass has 100 times the laetrile (an anti-cancer substance) as the seeds from which they sprout.
Barley grass boasts four times more vitamin B1 (thiamine) than whole wheat flour; 30 times more В than milk; three times more vitamin С than spinach and seven times as much as oranges. Barley grass “is one of the most incredible products of this decade,” states Dr. Howard Lutz, director of the Institute of Preventive Medicine in Washington, D.C. “Barley grass improves stamina, sexual energy, clarity of thought, and reduces addiction to foods that are bad for you. It also improves the texture of skin and heals dryness associated with aging.”
Chlorella, a single-ceil algae, possesses the greatest amount of nucleic acids – which are said to contribute to longer life – and the highest amount of chlorophyll per given volume. Chlorella is such an important green food supplement that more than 1,000 scientific papers have been written about it in recent years. Japanese researchers have found that eight grams of chlorella daily quickly helped to detoxify people suffering from cadmium poisoning.
Spirulina, an easily-digested, blue-green algae, contains a wealth of beta carotene,
noted for neutralizing free radicals that damage healthy cells. It is also rich in chlorophyll. Spirulina seems to have much value in the human diet due to its cancer-preventing coloring matter. The molecule of chlorophyll in all green vegetables and other non-animal products is noted for its similarity to that of hemoglobin, the red coloring matter in the blood of mammals that carries oxygen to trillions of cells. The only difference is that the center of the chlorophyll molecule is magnesium, while that of hemoglobin is iron.

FATS THAT CAN MAKE YOU THIN

 

Did you know that not all fats are created equal? Mono-saturated fats – found in free-ranging, organically grown animals, nuts, avocado, and olive oil – are essential for keeping the brain and heart functioning properly, for raising HDL (good) cholesterol, and for lowing LDL (bad) cholesterol. Monosaturated fats cause the release of the hormone cholecystokinin (CCK) that tells the brain to stop eating, and therefore acts as a brake on the appetite.
Omega-3 fatty acids found in fish, are the primary fuel for the brain. According to Dr. Dharma Singh Khalsa, fats such as omega-3 fatty acids from shellfish, blue-green algae, spirulina, and wheat grass are all rich sources of peptides that cause the hormone leptin to be secreted. Leptin in the blood signals the brain that we are full and initiates a more rapid burning of calories.
And in a recent study, it was found that omega-3 fatty acids enhance fat burning and help you get rid of fat, especially abdominal fat! Saturated and polyunsaturated fats, on the other hand, have a negative affect on health. These fats stimulate the appetite center. Good fats should make up 30% of the calories we consume.
We are genetically predisposed to eating fats. We evolved eating a diet high in fats because fats are the most efficient source of fuel for the brain. There are nine calories per gram of fat, while there are only four calories per gram of carbohydrate or protein.
How essential are fats to our health, longevity, and evolution? Our ancestors consumed 12.6 grams of omega 3 fatty acids each day; their brains we 11% larger than ours. Today we consume .5 to 1.4 grams daily.
It has been found that more fat made test subjects feel better. In the study, 20 people ages 20 to 37 spent a month eating meals that contained 41%of their calories as fat, and then went another month consuming food where fat supplied 21% of their daily calories. When researchers gave these men and women psychological tests for mood, they found that the higher-fat diets resulted in more positive moods, more calm, and less anger and hostility. It was found that those fats triggered an endorphin release.
In another study from Loma Linda University of California, scientists compared two low-calorie diets. Both were similar in calories (1,015) and protein (30%) but varied in fat and carbohydrate content. One group received a diet composed of 39% fat – the majority coming from almonds – and 32% carbohydrates. The other group diet was composed of 15%fat and 53% carbs. After 24 weeks, researchers compared results from reach group. The subjects on the diet supplemented with almonds lost 62% more weight, 56% more body fat and 50% more on their waist than those on the high carb/low fat diet.