Krazy Kale

by Francine

photo via culinarytypes.blogspot.com

It's winter and in many areas of the world--winter vegetables rule the dinner table. As well they should. Packed with nutrients and amazing flavors, it makes so much sense to eat what is in season in your area--fresh and available to you without adding to the carbon footprint (in this case fuel necessary to transport the food your way). 

As a kid I remember eating kale as part of the notorious school lunch. It was canned. Even the thought of it now, so many years later, brings up that hideous tinny taste that had infiltrated the kale. So I grew up with a 'bad taste' in my mouth regarding kale. Fortunately I ate some fresh kale as an adult and I've loved it ever since--along with chard, beet tops, collard greens, spinach--i.e. all those amazing leafy greens. 

Let's zoom in on kale for a minute. In an article on webmd.com kale is referred to as the 'queen of greens' and one of the healthiest vegetable on the planet. (Maybe that school I went to as a kid had a dynamite dietician who was in the know about kale--but canned?!) The article goes on to say that "choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol." Now if that weren't enough (and it already is for me), here's what you get in one cup of glorious kale: 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium daily requirement, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It's also a good source of minerals copper, potassium, manganese, and phosphorus. 

The article on webmd.com is worth reading in its entirety and I urge you to do so, because there is a wealth of other information, including that kale interferes in calcium absorption (so don't eat it at the same time you're eating calcium-rich foods like yogourt, for instance). According to a study in American Journal of Clinical Nutrition, cited in that webmd article, eating a diet rich in the powerful antioxidant K "can reduce the overall risk of developing or dying from cancer." (K is also found in parsley, spinach, collard greens, and animal products such as cheese, btw.)

Sold on kale? Check out this delightful recipe from Alice Currah's blog, which includes kale AND . . . tofu!:

Kale Mabu Tofu

What you need:

• 1 tablespoon vegetable oil
• 1 – inch piece ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 pound ground pork sausage
• 1/2 pound medium firm tofu, cut in 3/4-inches cubes
• 2 tablespoons oyster flavor sauce
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 2 teaspoons Asian garlic chili sauce
• 1 cup chicken broth
• 4 cups baby kale leaves
• 2 tablespoons chopped scallions

How to make:

1. Add the vegetable oil to a large skillet or wok and heat on medium-low heat.
2. Add the ginger and garlic and sauté for about half a minute, just enough to soften the garlic and for it to be aromatic.
3. Add the pork, breaking it down with a wooden spoon, and cook until brown.
4. Increase the heat to medium-high and add the tofu.
5. In a small bowl, mix the oyster sauce, miso, soy sauce, and garlic chili sauce until completely mixed.
6. Add the sauce to the skillet. Stir the pork and tofu in the sauce and cook for 2 minutes, just enough time for the sauce to coat the sausage and absorb into the meat.
7. Stir in the chicken broth.
8. When the broth begins to bubble in a light simmer, add the kale leaves.
9. Stir the kale in the mabu tofu until it is barely wilted.
10. Transfer the mabu tofu and some broth over 2 or 3 brown rice bowls.
11. Top off with additional garlic chili sauce for more heat.
12. Garnish with scallions.

Sources:
http://savorysweetlife.com/2012/05/kale-mabo-tofu/
webmd.com

Sesame Tofu Sez Me

by Francine

photo via savoryspiceshop.com

Before I share with you this delicious and easy to prepare tofu recipe, I want you to be as amazed as I was when I took a look at the health benefits of those tiny delicate wonders we call sesame seeds. I already knew they were loaded with vitamin E, but at this point that's kind of a 'no-brainer' because seeds and nuts are known for being loaded with the vitamin. I just didn't realize to what extent sesame seeds are imbued with medicinal (as well as tasty) benefits. 

Check this out: According to greenmedinfo.com, the history of sesame as a medicine goes back 3600 years to Egyptian times where it was listed in the scrolls of the Ebers (one of the oldest medical books in the world) as a favored medicine.  Beautiful women of ancient Babylon are said to have used a mixture of honey and sesame seeds (havla) to prolong youth and beauty. Roman soldiers ate the mixture for strength and energy.

Below is a small sampling of information I found on greenmedinfo.com (please check this link so you can see the whole story), pointing to the amazing health benefits of this delicate and flavorful little seed. In addition to what you see here are recommendations to use it as a massage oil for babies, its effectiveness in helping to prevent atherosclerosis, its efficiency as an anti-depressant, and the  protection it offers against many forms of cancer.

What you are truly is what you eat. If you make it a point to eat a varied diet of nutritious food, you're doing what nature intended. Why else would all that good stuff be here for us? 

1. Diabetes: A study published in 2011 in the Clinical Journal of Nutrition showed that sesame oil improved the effectiveness of the oral antidiabetic drug glibenclamide in type 2 diabetic patients. Another study published a few years earlier in the Journal of Medicinal Foods showed that using sesame seed oil as the sole edible oil lowers blood pressure and glucose in hypertensive diabetics. 

2. High blood pressure: A study published in 2006 in the Yale Journal of Biological Medicine showed that sesame seed oil has a beneficial effect in hypertensive patients on either diuretics or beta-blockers. Substitution of all dietary oils with sesame oil brought down systolic and dystolic blood pressure to normal.

3. Gingivitis/Dental Plaque: Ayurvedic medicine, which has been around for thousands of years, indicates a process for oral health which involves swishing sesame seed oil in the mouth for prolonged durations. This is said to prevent teeth decay, halitosis, bleeding gums, dry throat, and that it strengthens the teeth, gums and jaw. Clinical research now confirms that it compares favorably to chemical mouthwash.

OK, now for the recipe:

Sesame Tofu

Cut into 3/4" cubes or 1/4" thick slices:

2 lbs firm tofu

Marinate for 2 hours in a mixture of:

1/3 cup soy sauce (or tamari, and remember you can use the low-sodium variety, and you don't need to use the full 1/3 cup)

1/4 cup oil

2 cloves garlic, minced or 1/4 tsp. garlic powder (fresh is better, if you can get it) (you can add more btw)

1 TB ginger root, grated or 1/4 tsp ginger (more works here as well; spices and herbs are always 'to taste')

Roll in:

1 cup sesame seeds ground in a blender and 2/3 cup whole wheat pastry flour

Brown in oil (canola or coconut). Serve with rice of quinoa. 

Resources:

Tofu Cookery by Louise Hagler

GreenMedInfo.com

Creamy Creme de Celery Soup

* 

photo via healthybodynow.net

by Francine

Bet you don't know how healthy celery is. Well, maybe you do. . .Recently I happened to see it on a list of foods that support healthy blood pressure. That got me curious and I started doing a little digging about what other hidden health benefits celery offers. My mom used to say celery is "nature's tooth brush." I figuredTarzan and Jane ate it for just that reason. When my daughter was little, I used to prepare healthy (and yummy, of course) after school snacks for her --including celery sticks filled with a bit of low-fat cream cheese (Neuchatel) and alfalfa sprouts on top, or just plain alongside carrot sticks, cucumber, whatever other crunchy veggie on hand. . .

Delicious just plain 'naked', in salads, soups, or a variety of other dishes that involve veggies, celery offers us a variety of reasons to eat them (and did I mention the crunchy factor is fun?). Check out some of the many health benefits of this chlorophyll-filled wonder (adapted from an article posted 10/10/12 by Diana Herrington on the care2 site)

* Celery has blood pressure reducing properties. It contains active phthalides, which relax the muscles of the arteries that regulate blood pressure so the vessels dilate. Phthalides also reduce stress hormones, which can cause blood vessels to constrict.

*Celery is purported to be a negative calorie food, which means it takes the body more calories to digest it than the food itself contains. While this is not strictly accurate, a single stalk of celery still has only a few calories due to being full of cellulose. The addition of celery to your diet will help your weight loss efforts.  

*Celery contains plant hormones that calm and soothe the central nervous system, which will make losing weight an easier thing to do. (Plus, it just feels better to be calm. . . )

*Celery leaves are a source of flavonoid antioxidants zeaxanthin, lutein and beta-carotene, which have antioxidant, cancer-protective, and immune-boosting functions

So while you're crunching away on a stalk of celery, how about making some soup for a chilly day? Come on. Let's go.

Here's what you need to have ready:

2 lbs. celery, coarsely chopped

1 lb. green onions or leeks, coarsely chopped (or a combo)

2 carrots, diced in 1/2" squares

Set aside:

1/4 cup oil (olive) and 3 TB unbleached flour that have been combined in a 4-quart saucepan. Let these bubble together over low heat for about 2 minutes.

Whisk in:

8 cups vegetable or chicken broth (try to use organic, low-sodium)

Reserve 1 cup each of celery and carrots, then add the rest of the chopped vegetables to the thickened broth. Simmer for about 25 minutes or until the vegetables are tender.

Remove from heat and put it all through a food mill, or let it cool and blend in a blender until smooth.

While the vegetables are simmering in the thickened broth, saute until tender:

2 TB oil

the reserved celery and carrot pieces

Add the sauteed veggies to the blended broth mixture along with:

1 1/2 cups soft tofu, blended smooth and creamy

1 tsp. salt

1/2 tsp freshly ground black pepper

NOTE: When reheating the soup, try not to let it boil.

Enjoy! And btw--my dog loves bite-size pieces as a snack. In fact, she can't get enough of them. :)

Resources:
care2.com
Tofu Cookery, by Louise Hagler

Bisque it up a bit!

(with zucchini and TOFU!)

by Francine

photo via kimpereira.com

Early fall and not too soon to be thinking about (and making) soup. The flexibility and chameleon qualities of tofu play a major role in this recipe. Smooth and creamy, this zucchini bisque serves as a wonderful and healthy comfort food. Not to mention when you tell your friends and family that the 'creaming' agent is tofu, they'll hardly believe it. 

Don't underestimate the power of zucchini, btw. It aids in digestion, helps prevent constipation (which in turn helps prevent carcinogenic toxins from settling in the colon),  and zucchini helps maintain low blood sugar. It also helps lower cholesterol, provides an ample amount of magnesium, which is a mineral proven to reduce the risk of heart attack and stroke. And magnesium also helps to lower blood pressure

 Saute:
1/4 C oil
1 medium onion, chopped
1 1/2 lb. zucchini, sliced
salt to taste

Add to the sauteed veggies, cover, and simmer 20 minutes:
ground pepper to taste (I like a lot)
2 1/2 cups chicken or veggie stock
1/2 tsp. nutmeg 

Blend in a blender (or Cuisinart) until smooth and creamy:
1/2 lb. tofu (or just a little bit more)
2 TB oil (preferably olive)

Stir blended tofu mixture into sauteed veggies. Heat, but avoid boiling. You can top with a delightful concoction that mimics bacon bits (yes, we know--bad stuff, but the tofu version isn't bad at all and you don't need to use that much of it, if you're concerned about the sodium content):

Mix together in a skillet:
1/2 lb. tofu, crumbled
1/4 tamari (use the low-sodium kind and the reality is you can use less than 1/4 cup)
a clove or two of garlic, crushed
TB sugar (optional)
1/2 tsp. ginger
1/4 tsp. black pepper
2 TB oil (preferably olive)
2 TB water

Simply cook all this slowly (stirring often) until the moisture is gone and the tofu is brown and crunchy. Be careful not to burn. It's very easy to do. Be sure to use relatively low heat.

Source:
Tofu Cookery, by Louise Hagler
healthdiaries.com

Greek (tofu) salad

by Francine

photo via greenmarketrecipes.com

Simple,  tasty, and nutritious, this salad is sure to please. One of the reasons we love it is because of the dominant ingredient--tomatoes. Choose your favorite--any variety (mix them up!), but if Heirloom tomatoes are available, be sure to include some of those in the mix. The silken texture and juiciness works so well with olive oil and vinegar. 

The tomato is a nutritious fruit commonly used as a vegetable. It comes to us from the ancient Mayans. The vegetable has incredible phyto-chemical properties with more health-benefiting properties than those found in apples. Tomatoes are an excellent source of antioxidants, dietary fiber, minerals, and vitamins. The fruit is often recommend  in cholesterol-controlling and weight-reduction programs. Antioxidants present in tomatoes help protect against cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors.

Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps control a healthy heart rate and blood pressure. Also, keep in mind that some blood-pressure medications actually have a tendency to decrease the potassium in our bodies. So maintaining healthy levels of potassium in our bodies through the foods we eat is especially important if you're taking one those drugs. (Speak to your doctor or pharmacist about this.)

Dressing
Mix together: 

1/2 cup olive oil
1/4 cup wine vinegar (or Balsamic)
salt to taste
juice of one lemon
1 tsp. basil
1/2 tsp. black pepper
1/2 tsp. oregano 

Pour the dressing over:
1 lb, tofu, cut in 3/4" cubes

Marinate for at least 1 hour, stirring occasionally

Wash, core, and cut into wedges:
3 fresh tomatoes

Wash and slice thin:
3 cucumbers

Add these to the marinated tofu along with:
1/2 large red onion, chopped
1 cup Greek or black olives

Toss and serve on a bed of lettuce.

Resources:

Nutrition and You

 

Chives - A-K

by Francine

photo via redcook.net

My mom, who is Roumanian, but who moved to France when she was five and considers herself French, loves chives. In fact, she loves everything in the allium family, as do the French in general. I used to hate when she had onions, because as a child I hated them. And just like garlic--when someone is eating them and you're not--let's face it--their breath STINKS! I used to give her a hard time when I saw her eating her onion and sardine sandwiches, which of course now I realize are jam-packed with all kinds of amazing nutrition. Anyway, mom--if you happen to be reading this, know that I love you and have grown to appreciate many of what I used to consider less than appealing eating habits. (Although the raw ground beef topped with a raw egg is still in the same category it used to be--Ewwww!)

Interesting little tidbit about chives (particularly interesting if you are a gardener): Chives are beneficial to rose bushes, since they emit an odor which discourages aphids. I love this sort of thing as it pertains to growing. People into organic and biodynamic farming have devoted themselves to learning the natural ways to prevent "pests" and to work in harmony with plants and animals to grow healthily and bountifully.

As usual--when you eat fresh produce from the earth in the form of greens, roots, etc.(especially if it has been grown free of pesticides, sustainably, etc) --you're doing yourself a big favor. Not just in flavor, but in health benefits. And eating chives is no exception.  

Allium herbs were popular among the Egyptians, Greeks and Romans. The strong odor, so typical of these herbs, is due to a variety of sulfur compounds, such as alkyl sulfoxides and allyl sulfides. These are all reported to have beneficial effects on the circulatory, digestive and respiratory systems. 

I found these interesting attributes on nutrition-and-you.com and the vegetarian nutrition link listed below:

• Like in scallions, they contain more plant derived dietary fiber than fellow allium members like onions, shallots, leeks. . . etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended levels of dietary fiber.
  
• Like other allium members, they too possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting etc). Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
  
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
  
• Chives have exceptionally more vitamin A than any other allium family member vegetables.100 g of fresh leaves contain 4353 IU of vitamin-A or 145% of daily recommended levels. In addition, their green leaves have other flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein. Together, they help body protect from lung and oral cavity cancers.
  
• They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.
  
• Fresh chives are rich source of folates.100 g fresh leaves provide 105 µg or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies.
  
• Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions. 
  
  Population studies have shown that a higher intake of allium vegetables is associated with a reduced risk of several types of cancers. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids. 
  
  Like most herbs (dare I say all?) chives are best when fresh--more flavor, more nutrition. Personally I love sauteed tofu and use it as a base for so many meals. Try some tofu sprinkled generously with chopped chives. (Add a little cilantro while you're at it. . . Go crazy!)
  
  
  Resources:
  http://www.nutrition-and-you.com
  http://www.vegetarian-nutrition.info/herbs/chives.php
  
  

Live longer - with coffee

by Francine

From an article published on care2:

photo via wallpaperstock.com

"For 13 years, the AARP in conjunction with the National Institutes of Health followed the lives of over 400,000 healthy adults aged 50-71. During the course of the study, about 13 percent of the participants died. Coffee drinkers were less likely to be among that 13 percent of participants, with a direct link between the cups of coffee consumed in a day and a lower mortality risk. When broken down by the way participants had died, the pattern held true for all ailments with the exception of cancer."*

And in an article about the same study, published on style.lifegoesstrong.com is something else very interesting:  "Drinking two to three cups a day lowered the overall risk of death 10%, says the study, funded by the National Cancer Institute and AARP."

WebMD reports: "Coffee is a rich source of disease-fighting antioxidants. And studies have shown that it may reduce cavities, boost athletic performance, improve moods, and stop headaches  -- not to mention reduce the risk of type 2 diabetes, colon cancer, liver cancer, gall stones, cirrhosis of the liver, and Parkinson's diseases.
 
"The studies have shown that regular coffee drinkers can reduce their risk of Parkinson's disease by 80%, the risk of colon cancer by 25%, the risk of cirrhosis of the liver by 80%, and cut the risk of gallstones in half. In one study, people who drank 2 cups a day of decaf coffee had half the risk of rectal cancer, compared with tea or caffeinated coffee drinkers.

"The amount of coffee consumed in the studies has varied widely. But in the research into type 2 diabetes and liver cancer, the more you drink, the lower your risk appears to be."

Curious to know what's actually in coffee (besides that addictive flavor available in so many tasty versions)?

Here goes:

Well, for one thing--coffee beans contain antioxidants called quinines, which become more potent after roasting. It so happens they are hell on wheels when it comes to fighting disease. Now here's an interesting fact, according to the same article quoted above in WebMd. According to an American Chemical Society news release, coffee is the leading source of antioxidants in American diets -- but you need to keep in mind that this is at least partly because of how prevalent coffee is in American diets. . .

Quinines, along with magnesium (also found naturally in coffee), affect blood sugar levels and are believed to be associated with a lower risk of type 2 diabetes.

Coffee also contains trigonelline, an antibacterial compound that gives coffee its wonderful aroma and may be even help to prevent cavities.

 * In another article published by WebMD--specifically about the recent study: "Among women, coffee drinkers and non-drinkers were equally likely to die of cancer. Among men, there was only a slight connection between heavier coffee drinking and increased risk of dying from cancer."

Coffee is a pretty interesting drink, to be sure. And people have varied tolerances for the 'buzz' from the caffeine. My daughter, who is in her mid-twenties, can drink coffee before going to bed, and she claims it doesn't affect her sleep at all. Other people feel as if their eyes are popping out of their head after just one cup in the a.m.

BTW- in spite of the new supportive evidence to longevity associated with coffee, people susceptible to high blood pressure should exercise caution re: drinking even a cup. There is no doubt that caffeine can increase your blood pressure. Definitely something to discuss with your physician. And remember that caffeine isn't limited to coffee or green tea. It's found in many delicious things--namely chocolate and wine!

Lastly--when it comes to what is actually IN coffee--consider this. There are more than 1000 compounds in java. Amazing, right? And according to the WebMD article quoted above, "very little of them have been studied."

Bottoms up!


Sources:

care2.com

style.lifegoesstrong.com

WebMD.com
and WebMD.com

Come on, cumin!

photo via answers.com

Cumin seeds --tasty, with their tasty nutty flavor, happen to be an excellent source of iron (1 little tsp. provides you with more than 15% of what you need a day! As a comparison, you need a full serving of pork to get the same amount of iron!) By the way, if you've forgotten why iron is important (other than keeping you "strong"), iron plays an important role in our bodies. Iron transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.

Iron also plays an important role in keeping your immune system healthy. But wait. . . there's more! ;-)

Long known as beneficial to the digestive system, cumin has been shown to stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Cumin seeds may have anti-carcinogenic properties. From the Whole Foods website, "In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin's potent free radical scavenging abilities as well as the ability it has shown to enhance the liver's detoxification enzymes. Yet, since free radical scavenging and detoxification are important considerations for the general maintenance of wellness, cumin's contribution to wellness may be even more farther reaching."

And according to indepthinfo.com, here's a health benefit in a completely different realm: "Cumin is also said to help relieve symptoms of the common cold due to it’s antiseptic properties. . . . you’ll want to boil the seeds in a tea and then drink a couple of times a day. If you also have a sore throat then try adding some dry ginger to help soothe it."

How do you use it in your cooking? So easy. Throw it into salads, rice, veggies, marinades for tofu, chicken, etc. Here's a really interesting recipe for marinated tofu, using cumin. In fact, take a look at the some of the other recipes in this eclectic collection of recipes on the 101cooks site. Well worth considering. . . 


Soures:
http://www.whfoods.com 
indepthinfo.com
http://www.fitday.com

Turmeric - You're More Than Yellow!

by Francine

photo via gardeningblog.net

You probably know that by adding turmeric to tofu (or many other things), the original item turns a bright, mustard shade of yellow. This is fun when it comes to preparing something like "faux" scrambled eggs using mashed tofu rather than eggs themselves (or even the whites of eggs, with the added turmeric for yolk color).

But now let's take a look at some of the many benefits of this amazing yellow stuff. . .


1. Useful as a disinfectant--applied directly to cuts. Also helps wounds to heal and helps in remodeling damaged skin.
2. Can help prevent prostate cancer and inhibit the growth of existing prostate cancer.
3. Tests with mice have shown it has prevented breast cancer from spreading to the lungs.
4. Acts as a natural liver detoxifier.
5. Removes amyloyd plaque buildup in the brain, which may delay or prevent Alheimer's.
6. May prevent metastases from occurring in many different forms of cancer.
7. As a natural anti-inflammatory agent, it works extremely well and without the side effects of many anti-inflammatory drugs. Says Dr. John Mercola, (noted osteopathic physician, who practices a "whole person" approach to wellness) ". . . unlike aspirin or ibuprofen, turmeric's curcumin reduces inflammation naturally, without damaging the liver or kidneys."
8. May aid in fat metabolism and help in weight management.
9. Has long been used in Chinese medicine as a treatment for depression.
10. Promising studies are underway on the effects of turmeric on pancreatic cancer.
11. Has been shown to stop the growth of new blood vessels in tumors.
12. May be significant fighter of colorectal cancer, according to researchers at Tel Aviv University. From an article in Medical News Today: "Dr. Shahar Lev-Ari of Tel Aviv University's School of Public Health at the Sackler Faculty of Medicine and his colleagues have found that curcumin can fight cancer when used in combination with a popular anti-inflammatory drug, alleviating the inflammatory response caused when cancer takes root in the body."
13) Dr. Mercola expounds on the benefits of turmeric in relation to antioxidants in this youtube.com video where he discusses natural sources of antioxidant properties. According to Mercola, turmeric is extremely potent in helping the body protect against free radicals. He suggests using it raw if at all possible and that the quality is high--namely organic. Mercola says this is particularly important with herbal products, because they are not regulated, as prescription drugs are.

An interesting little sidenote about turmeric is that in spite of its prominent appearance, the taste is relatively lowkey, so you can add it to such things as salad without noticing a pronounced flavor.

Resources:
healthdiaries.com
mercola.com 
medicalnewstoday.com
Mercola on youtube.com

Soya Guards Against Cancer

photo from http://www.b2bagri.com

Two new studies reveal some of the benefits of eating soy products--preventing breast cancer and stopping the spread of prostate cancer, two of the most dangerous cancers in our midst. Both sets of findings were presented at a conference of the American Association for Cancer Research in Philadelphia. They come after a study in China, where large amounts of soya products are eaten, found women with the highest consumption had a 32 per cent lower risk of breast cancer recurrence.

BTW--interesting piece of information re: edamame, which originated in China.  It is the only vegetable to contain all nine amino acids, making it a complete source of protein. It is also high in fiber, folic acid, vitamin C and helps lower cholesterol. Not bad for a little bean, eh?