10 Riskiest Foods Revealed

Which Foods are Most Likely to Make You Sick?
Recent massive egg recall, prompted by thousands of cases of Salmonella poisoning, is now safely behind us, but there are still foods lurking in your supermarket that have the potential to make you sick.

About 76 million Americans are stricken with a food-borne illness every year -- often when they least expect it.

Food-borne diseases cause an estimated 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year, according to the U.S. Centers for Disease Control and Prevention.
In all, about 200 diseases can be transmitted through food, including via viruses, bacteria, parasites, toxins, metals and prions. Most deadly, however, are bacteria, which account for 72 percent of food-related deaths, followed by parasites (21 percent), and viruses (7 percent). And though there are countless organisms that can make you ill, just five pathogens are responsible for 90 percent of food-related deaths each year. These include:

1. Salmonella (31 percent)
2. Listeria (28 percent)
3. Toxoplasma (21 percent)
4. Norwalk-like viruses (7 percent)
5. Campylobacter (5 percent)

E. coli O157:H7 accounts for an additional 3 percent of deaths.
Which Foods are Riskiest?
It’s possible to get food poisoning from virtually any food in today’s modern food system, and with the mass production of food nowadays it’s common for a batch of contaminated food to quickly get spread across the entire country.
Not only does this make it difficult to trace the pathogen back to its source, it often takes longer to determine where the contaminated foods were distributed -- which means more people may get sick.
Often, the foods that are most likely to be contaminated may be those you least suspect. In fact, the Center for Science in the Public Interest, which analyzed data from foodborne-illness outbreaks from 1990 to 2006, revealed exactly which FDA-regulated foods are most often contaminated … and their findings may surprise you:
1. Leafy Greens – 363 outbreaks
Responsible for nearly 30 percent of the illnesses linked to the Top 10 Most-Contaminated list, leafy greens were found to contain varying pathogens, ranging from E. coli O157:H7, which caused several deaths, to Norovirus and Salmonella.
Leafy greens can become contaminated from contact with wild animals, manure, contaminated water, or poor handling during harvest, according to CSPI. They can also be contaminated during the pre-wash process used for bagged lettuce, as the washing systems themselves can transfer bacteria from one batch of lettuce to the next.
2. Eggs – 325 outbreaks
As you might suspect, most cases of egg contamination were due to Salmonella, which can reach eggs via animal feces or directly from an infected hen’s ovaries. While cooking and proper storage can destroy Salmonella, about half of the outbreaks occurred in restaurants where eggs may have been served raw or runny, or left on buffets at improper temperatures.
3. Tuna – 268 outbreaks
You’ve likely heard of the warnings regarding heavy metals like mercury in your tuna, but you may not be familiar with scombroid poisoning, which is caused by the Scombrotoxin in tuna. This toxin is released when fresh fish are stored above 60 degrees Fahrenheit, and can cause headaches, cramps, nausea, diarrhea, palpitations, and loss of vision in humans. Scombrotoxin caused the most illnesses related to tuna, however Norovirus and Salmonella were also implicated.
4. Oysters – 132 outbreaks
Even though oysters comprise only a small amount of the American diet, they rank highly on the food-contamination list. Norovirus, which can live in waters where oysters are harvested, is common in oysters, as is Vibrio, a bacteria that’s in the cholera family.
Eating food infected with Vibrio causes diarrhea, abdominal cramping, nausea and headache. In people with weakened immune systems, certain varieties of Vibrio can infect the bloodstream and be life-threatening.
5. Potatoes – 108 outbreaks
Since potatoes are always cooked before eating, contamination usually occurs when potatoes are used as part of a recipe, such as potato salad. Salmonella and E. coli in these dishes are often due to cross contamination from raw ingredients, while Shigella may be transmitted from improper handling. Listeria in potato dishes is also relatively common, as Listeria may live in deli areas where potato salads are made.
6. Cheese – 83 outbreaks
Cheese may be contaminated with Salmonella or Listeria, which can get into the product during production or processing. Listeria is especially dangerous for pregnant women, as it can cause miscarriage without the mother experiencing symptoms. For this reason, pregnant women are advised to avoid soft cheeses (feta, Brie, Camembert, blue-veined and Mexican-style cheese), which are more likely to carry the bacteria, especially if unpasteurized.
7. Ice Cream – 75 outbreaks
Ice cream can contain Salmonella or Staphylcoccus, and most outbreaks are linked to homemade ice cream made in private homes. The ice cream can also be contaminated via cross contamination during processing. Soft-serve ice cream may also be a risk, as Listeria can live on metal surfaces in soft-serve ice cream machines, thereby contaminating batch after batch.
8. Tomatoes – 31 outbreaks
Salmonella, which can enter a tomato plant through its roots or flowers, as well as through cracks on the skin, the stem scar or through the plant itself, was responsible for over half of the tomato outbreaks. Norovirus can also contaminate tomatoes. Most often illnesses occur after eating contaminated tomatoes in restaurants.
9. Sprouts – 31 outbreaks
Sprout seeds can become contaminated with Salmonella or E. coli during storage, then spread under the warm, humid growing conditions. Improper handling during production has also caused outbreaks. Because sprouts pose a contamination hazard, both the CDC and the FDA recommends that people with compromised immune systems, the elderly and young children not consume raw sprouts.
10. Berries – 25 outbreaks
Cyclospora in berries causes a parasitic illness of the intestines that can cause severe diarrhea, cramps and dehydration and requires antibiotics to treat. While this is the most common cause of contamination, one major outbreak occurred in 1997 after frozen strawberries were contaminated with Hepatitis A, likely from an infected farm worker.
What Can You to do Reduce Your Risk?
Even with the best intentions and hygiene it’s still possible to be exposed to a contaminated food. And this is why many natural health experts recommend keeping your digestive system in top working order at all times.
Why? Because 70 percent of your immune system is located in your digestive system, which means that if your gut is overrun with bad bacteria, there’s a good chance your immune system will not be functioning at its best.
On the other hand, if your gut is being fortified with good bacteria, or probiotics, your immune system will be fully functioning and have the best chance of fighting off any disease-causing bacteria it encounters.
In choosing a probiotic supplement for yourself, find a probiotic supplement that provides clinical activities supporting systemic health and wellness through immune-system protection, allergy reduction and effective and enhanced nutrient absorption with 30 billion or more organisms per capsule.
Probiotics not only help to keep your digestive health in working order, but they may also help you to ward off food poisoning if you get it. According to one study by Irish scientists, pigs receiving probiotics had reduced incidence, severity and duration of diarrhea after being infected with salmonella.
So if you suspect you have come down with a food-borne illness, having probiotics on hand and taking a generous dose is a simple, and safe, remedy to try. However, if your symptoms persist make sure to see your doctor.
You can further reduce your food-poisoning risk by following these tips from the Mayo Clinic and other experts:

1. Wash your hands, utensils and food surfaces often.

2. Keep raw foods separate from ready-to-eat foods when shopping, preparing food or storing food.

3. Cook foods to a safe temperature. You can kill harmful organisms in most foods by cooking them to temperatures between 145 F (62.8 C) and 165 F (73.9 C).

4. Keep foods hot or refrigerated until serving.

5. Only eat shellfish, such as oysters, that has been thoroughly cooked, particularly in the warm-weather months when related infections are more common.

6. Refrigerate or freeze perishable foods promptly (within two hours of purchasing or preparing them).

7. Defrost food safely. Do not thaw foods at room temperature. The safest way to thaw foods is to defrost foods in the refrigerator or to microwave the food using the "defrost" or "50 percent power" setting. Running cold water over the food also safely thaws the food.

8. Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it.

The American food system is in crisis, plagued with an industrial mentality that puts profits ahead of the people it is supposed to nourish. Take proactive steps to become informed and empowered to make better choices for you and your family.

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Sources
CSPInet.org Top 3 in List of Riskiest FDA-Regulated Foods
The Ten Riskiest Foods Regulated by the U.S. Food and Drug Administration, Center for Science in the Public Interest (PDF)
CDC.gov Emerging Infectious Diseases Vol. 5, No. 5 September-October
MayoClinic.com Food Poisoning

© 2011 Health Realizations, Inc

Super Foods to Boost Immunity

11 Power Foods to Boost Your Immunity

You wake up with a scratchy throat, body aches and an overall run-down feeling and immediately begin to think of ways to knock out whatever virus is looming so you can make it to work the next day or enjoy the upcoming weekend with your family.

What should you eat to ward off colds, flu and chronic disease? Keep reading to find 11 excellent options.

Before heading out the grocery store to pick up some over-the-counter medicine, take a look in your pantry and fridge and make a list of these 11 immunity-building foods for a natural way to get your body back to optimal health.
By stocking your shelves with foods containing disease-fighting nutrients you are creating a win-win situation by not only opening the door to wellness within your body but also enjoying the taste of nutritious foods.
"Nutrition plays an important part in maintaining immune function," explained George L. Blackburn, M.D., Ph.D., associate director of the division of nutrition at Harvard Medical School in Boston, Massachusetts in an article published by CNN Health. "Insufficiency in one or more essential nutrients may prevent the immune system from functioning at its peak."
David Katz, M.D., M.P.H., director of the Yale Prevention Research Center in New Haven, Connecticut added:

"There's no question the immune system fundamentally is influenced by overall health -- and a balanced diet is key.
Not only are essential nutrients critical for the production and maintenance of key germ-fighting cells in the immune system, but a balanced diet also has a strong effect on vascular function, and the immune system is dependent on blood flow. The bloodstream is the route along which infection-fighting cells travel throughout the body to where they're needed."

There is no one magic food or pill that will make you resistant to colds and viruses, yet a plateful of nutritionally packed fruits, vegetables and antioxidant-rich herbs, drinks and snack options is one of the best immunity-building line of defenses that you can weave into your life on a daily basis.
To help you build and maintain a healthy body year-round, below is a list of some of the best "super foods" to incorporate into your daily diet and recipes.
11 Super Foods to Put on Your Grocery List

1.) Greek Yogurt
The vitamin D benefits you consume from just one cup of yogurt a day can reduce your risk of getting a cold. When looking for a yogurt to buy, look for live and active cultures on the label as some research has shown these may work to trigger the immune system to help ward off diseases.
These live active cultures (also known as probiotics) are the healthy bacteria that protect and line your intestinal tract to keep it clear of disease-causing germs and improve your immune response by increasing the white blood cell count in the body.
Remember, 70 percent of your immune system is located in your digestive system. This means that if your gut is overrun with bad bacteria, there's a good chance your immune system will not be functioning at its best. Eating probiotic-rich foods like yogurt can help keep your digestive system functioning at its peak.
Look for plain Greek yogurt, as opposed to flavored varieties, as you'll avoid excess sugar and sweeteners.
2.) Sweet Potatoes
Not only do they taste good, but sweet potatoes are gaining a lot of attention for their nutritional health benefits including high fiber content. Eating one sweet potato with the skin on is equivalent to the amount of fiber in a half cup of oatmeal, resulting in fewer bouts of constipation and reducing the risks of diverticulosis and colon and rectal cancers.
This dark orange member of the vegetable family is also a rich source of vitamin A (beta carotene). The amount of antioxidant beta-carotene found in sweet potatoes wipes out potentially damaging free radicals, works to slow down the aging process and in some studies has been shown to reduce the risk of certain types of cancers.
3.) Mushrooms
Despite the fact they are made up of 90 percent water, these fungi are packed with immune-bolstering punch. With the mineral selenium, antioxidants and the B vitamins riboflavin and niacin, research has shown that mushrooms can aid in a variety of important immune functions such as suppressing both breast and prostate cancers and decreasing the size of tumors.
In a CNN Health article, Clare Hasler, Ph.D., a well-known expert in functional foods and executive director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis, pointed out that mushrooms offer a healthy helping of the blood-pressure-lowering mineral potassium.
"Most people might be surprised to learn that while orange juice is touted as one of the highest potassium foods, one medium Portobello mushroom actually has more potassium," said Hasler. "And five white button mushrooms have more potassium than an orange."
Although virtually all mushrooms are good for your immune system, shitake mushrooms appear particularly beneficial. An active compound in shitakes called lentinan has been found to boost the immune system. In fact, studies have found this compound to be even more effective than prescription drugs for treating flu and other viruses, and it may improve the immune systems of people with HIV.
The bottom line is although they may not look attractive, these fungi are full of healthy nutrients that strengthen your immune system.
4.) Almonds
Almonds are another excellent source of riboflavin and niacin B vitamins but in addition contain 50 percent of the daily recommended amount of vitamin E that works to elevate your immune system.
And if you've had a stress-filled day, just a handful of these nuts or 1/4 cup has been shown to lessen the effects of stress. Also the rich amount of antioxidants found in almonds is comparable to those found in several fruits and vegetables. Researchers at Tufts University discovered that a handful of almonds equals the amount of antioxidants as a serving of cooked broccoli!
Since almonds are considered a low-glycemic food, they may also contribute to improved blood sugar levels after eating a high-carbohydrate meal. Proper blood sugar levels help reduce the risk of heart disease.
Another study revealed that almonds play a key role in keeping cholesterol levels in check by reducing LDL -- otherwise known as "bad" -- cholesterol, similar to the effects of using a cholesterol-lowering medication.
5.) Green Tea
Drinking a cup of green tea not only produces soothing effects on the body but also several health benefits due to its rich antioxidants. One of its powerful antioxidant flavonoids called epigallocatechin (EGCG) has been linked to anti-inflammatory effects, acting as a line of defense for the body and protecting it from the common cold and flu.
In your body, flavonoids act as powerful antioxidants that neutralize damage from free radicals. They're known to:

• Help protect your blood vessels from rupture or leakage
• Enhance the power of vitamin C
• Protect your cells from oxygen damage
• Prevent excessive inflammation in your body

Studies have also found an association between consuming green tea and a reduced risk for several cancers including skin, breast, lung, colon, esophageal, and bladder.
Drinking green tea is also good for your heart. According to one Chinese study published in the Archives of Internal Medicine, there was a 46-65 percent reduction in hypertension risk in regular consumers of green tea, compared to non-consumers of tea.
Plant-derived antioxidants abundant in green tea, particularly catechins, have been found to have stronger disease-fighting properties than vitamins C and E, play a significant role in reducing the risk of heart disease by blocking the oxidation of LDL (bad) cholesterol, increasing HDL (good) cholesterol and improving artery function.
6.) Wild Salmon
The American Heart Association calls salmon a heart-healthy food, rich in omega-3 fats, and recommends eating it twice a week, especially for those at risk of cardiovascular disease. In a study of heart failure participants reported by the American Heart Association it was discovered that after one year of receiving omega-3 supplements, heart patients showed a 10.4 percent increase in heart function, compared with a 5 percent decrease among those taking placebo.
Other research has revealed that omega-3 fatty acids like those found in wild salmon decrease arrhythmia, triglyceride levels and slow the rate of plaque buildup. If you need more reasons to start eating salmon you can choose from one of the following: it's low in calories, contains a lot of protein, is a good source of iron and is very low in saturated fat.
When shopping for your salmon be sure to pick out wild salmon over farm-raised for health and safety reasons. Studies have shown that wild salmon contains more of the healthy omega 3s than farm-raised salmon. Farm raised salmon, on the other hand, accumulates more cancer-causing PCBs and dioxins -- in some cases up to 16 times more -- than in wild salmon.
7.) Spinach and Broccoli
Winter marks the peak season for broccoli and other cruciferous vegetables. You can easily add these staple vegetables to your salads, rice, soup or side dishes. Broccoli is loaded with a myriad of healthy antioxidants including vitamins A, C, E and K, strong anti-cancer agents and glucosinolates that work to stimulate the body's immune system. All of these nutrients work together in harmony to keep your body and immune system working at its peak level.
Popeye the Sailor Man had the right idea by eating his spinach, too, to stay big and strong and now research is showing that he could have also reaped the benefits of healthier hair follicles from its abundance of vitamins A and C, which produce an oily substance called sebum that acts as a built-in natural hair conditioner.
This superfood also contains folate, a nutrient that plays a key role in generating new cells, repairing DNA and producing red blood cells. Folate also works at fighting depression and keeping your brain in a youthful state by slowing down the effects of aging.
8.) Grapefruit and Oranges
Fill your body with vitamin C and protect yourself from cold and flu season by having a grapefruit with your breakfast. This nutrient-dense fruit is packed with flavonoids and natural chemical compounds that have been found to increase the activation of the immune system.
If grapefruit is too tart for your taste buds then pick up a bag of oranges or tangerines to optimize your immunity, or if you're in the midst of fighting off a cold, possibly shorten its duration with these vitamin C-enriched foods.
One important thing to keep in mind is that your body isn't able to store vitamin C, so you need to replenish it every day with healthy citrus fruits and vegetables.
Citrus fruits also offer your body a great source of fiber to help move things along the digestive tract. They have even been shown to reduce cholesterol levels in the blood and lower the risks of certain types of cancer.

9.) Berry-Oxidants -- Blue, Elder and Acai
Out of all the fruit families, blueberries rank the highest in antioxidants, protecting against damage caused by free radicals that may lead to dangerous health conditions such as blood vessel disease and some cancers. A few blueberries go a long way -- just one cup supplies you with 14 percent of the recommended dose of daily fiber and almost a quarter of the recommended daily intake of vitamin C.
These wonder berries are also responsible for slowing down the normal aging process while warding off age-related diseases such as arthritis, diabetes, cancer, and heart disease. They may also reverse some effects of brain-aging diseases such as Alzheimer's and Parkinson's disease by helping improve memory and concentration.
A relative of the blueberry, the acai berry (native to Central and South America) has been stirring up antioxidant activity of its own with research showing it may help prevent diseases resulting from oxidative stress such as heart disease and cancer.
The richly colored elderberry, native to North America, grows on trees referred to as "the medicine chest." It boasts anti-viral capabilities and an abundant source of flavonoids (quercetin and anthocyanins) that work in sync with its anti-inflammatory and antioxidant properties, fending off viruses and activating immune cells. One of the components of elderberries, lectins, has been proven in laboratory tests to stop the reproduction of 10 different strains of the flu virus.
10.) Garlic
This strong-smelling food will not only temporarily keep romance at bay, but also infections, colon and stomach cancers and bacteria, fungal and parasitic infections.
Often touted as a miracle food, garlic contains powerful antioxidants that battle foreign invaders from the body such as H. pylori, bacteria associated with certain ulcers and stomach cancers. Its immunity-building properties provide your body built-in anti-tumor and antioxidant properties that forge a wall against daily wear and tear on the body.
11.) Immune-Boosting Supplements
Fresh whole fruits and veggies are among your best sources of immunity-building nutrients, but you can also help fortify your immune system health with high-quality supportive supplements, such as:

• Immune Support Packets: An all-encompassing comprehensive arsenal of immune-supportive herbs and nutrients to help build a strong immune defense. Immune Support Packets may:
  • Provide antibacterial and antiviral support
  • Support white blood cell production (the body's army)
  • Support lymphocyte production, including natural killer (NK) cells, T cells, B cells
  • Support cytokine synthesis, such as interleukin-10
  • Raise glutathione levels (antioxidant involved in regulating the body's immune response)
  • Prevent pulmonary infections including respiratory tract infection
  • Reduce age-related decline in the immune system
  • Protect cell membranes from potential pathogens
  • Support healthy function of the thymus gland
• Probiotic Synergy™ 60 BIO-tract Probiosphers. Regular consumption of probiotics may improve immune response and mucin production, as well as alleviate symptoms associated with diarrhea, constipation, dysbiosis, bacterial infections, and yeast overgrowth.
  
  With probiotics, it's all about survival. Probiotic organisms must survive three critical barriers to be of benefit -- the manufacturing process, time on the shelf, and most importantly, survive transit through the acidic environment of your stomach. Probiotic Synergy™ is formulated to handle all of the above, presented in moisture-resistant BIO-tract Probiospheres® that enhance stability and the ultimate delivery of probiotic organisms to the intestinal tract.
• Allicillin™: Allicillin™ is the first ever commercially available garlic supplement containing significant levels of ajoene and diithins, the most active compounds formed from garlic.
  
  Since the discovery and identification of ajoene and diithins, there have been many studies that have demonstrated their related health benefits, which may include
  • Anti-bacterial
  • Anti-lipidemic
  • Anti-fungal
  • Anti-inflammatory
  • Anti-parasitic
  • Anti-tumorigenic and Anti-mutagenic
  • Anti-thrombotic and Anti-platelet

**All of the Designs for Health supplements in this article from health practitioners only so it is important to see your health care provider to discuss your nutritional needs and supplement options.

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Sources
Prevention 9 Power Foods that Boost Immunity
Web MD November 12, 2009
Web MD 10 Everyday Super Foods
CNN Health November 14, 2007
CNN Health November 6, 2007
ABC News October 30, 2008
American Heart Association Fish 101
Health.com World's Healthiest Foods: Yogurt (Greece)
Medical News Today January 14, 2007

© 2011 Health Realizations, Inc

All About Beets

All About Beets:
Why They Can't be Beat for Your Health,
Plus Tasty Recipes

The next time you visit your favorite European restaurant and your waitress asks you, "chicken dumpling or Borscht soup," think twice before answering as you may be missing out on some tasty health benefits in a bowl -- beets.

Beets are good for your brain, your eyes, your heart and more.

This often overlooked, underdog vegetable is loaded with antioxidants such as  fiber, potassium and vitamin C. Because of its folate-rich properties, just one half cup of cooked beets meets 17 percent of the daily recommended folate intake.

These colorful root vegetables that traditionally come in red are also available in gold and white and contain powerful nutrient compounds that can help protect against heart disease, birth defects and certain cancers, especially colon cancer.
Six Health Reasons to Add this Superfood to Your Diet

1. Help Prevent Cancer

Lab studies conducted on human tumor cells have confirmed that beets reduce the risk for colon, stomach, lung, breast and testicular cancers. It was discovered that betacyanin, the pigment that gives beets their red color, is responsible for reducing the development of cancerous cells and inflammation linked to heart disease.
The high fiber in beets is another key to warding off colon cancer because it increases the production of special immune cells that destroy cancer cells in the colon.

2. Boost Your Brain

Studies have shown that the antioxidants in one dose of beet juice a day triggers an increase in the blood flow to your brain, helping to keep your mind sharp and building a line of defense against developing dementia as you get older. This happens through the antioxidants working to lower the levels of harmful free radicals in your body, which are prime culprits for damaging brain cells and other body regions.

3. Lower Blood Pressure

Beets improve blood flow and lower blood pressure. A British study published in the American Heart Association journal Hypertensionfound that the rich nitrate levels found in beet juice work to open up blood vessels, which helps lower blood pressure and prevent blood clotting and inflammation.

4. Antioxidant Benefits

Beets contain a unique source of phytonutrients called betalains that have been shown to provide antioxidant, anti-inflammatory and detoxification support. The betalains found in the peel and flesh of the beet allow for these health benefits.

5. Protect Your Vision

According to a recent study from Italy, two important carotenoids found in beets, lutein and zeaxanthin, are especially big factors when it comes to reducing the development of common age-related eye problems surrounding the macula and retina areas.

6. Folic Acid Powerhouse

Beets are a rich source of folic acid, an especially important nutrient for pregnant women or anyone undergoing physical healing. Folic acid works to prevent birth defects like spinal bifida and is also responsible for the production and maintenance of new cells.

Four Delicious Beet Recipes to Serve to Your Family or Dinner Guests
At first glance when looking at a beet it's hard to imagine that this hard exterior could be transformed into a soft, buttery and delicious-tasting treat once cooked. But beets can be prepared in a variety of creative ways. You can steam, boil, pickle, roast or cut them up and eat them raw in a salad of mixed greens.
If time is a factor you can put together a dish in 15 minutes by cutting them in quarters without removing the skin, steaming them and serving them as a colorful side dish to your meal.

Roasted as a side dish or raw on a salad, beets can't be beat for your health!

Below are three tasty ways to prepare these naturally sweet and nutrient-rich vegetables and add them to your weekly menus.
Roasting Beets  
This is the easiest and one of the most delicious ways to prepare beets. There is virtually no preparation, no clean up and the beets are sweet and delicious and can be used warm or cold in a variety of dishes.
If you are cooking a lot of beets, they can be roasted in a roasting pan, covered with foil. If cooking just a few, roast them in a pouch made of aluminum foil. Roasted beets can be eaten warm right out of the oven dressed with a little olive oil and salt, added to a roasted vegetable mix, served cold with French lentils or as a warm beet and mushroom salad.
Warm Roasted Beet and Portobello Salad
 Serves 4 as an appetizer or 2 as an entrée:
Ingredients:

• 3 medium beets
• 3 Portobello mushroom caps
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3.5 ounces goat cheese
• 10 ounces arugula or baby spinach
• 1/4 cup picked parsley leaves
• 1/4 cup toasted walnuts
• 2 shallots, sliced into thin rounds
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon Dijon mustard
• salt and freshly ground black pepper to taste

Method
Pre-heat the oven to 400F.
Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch.
Wipe off the mushroom caps, place them on another large sheet of foil, sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold the sides up to make a sealed pouch. Place both pouches in the oven.
Bake the mushrooms for approximately 20 minutes, or until cooked through. Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.
Meanwhile, whisk together the balsamic vinegar, mustard and olive oil and set aside. When the beets and mushrooms are fully cooked, remove from the oven. Slice the mushrooms into strips. With a knife, remove the tops of the beets, slide the skins off with your hands.
Slice the beets and toss with the warm mushrooms and goat cheese, cover with foil so they stay warm until you serve them.
In a salad bowl, toss together the arugula, walnuts, shallots, parsley and dressing. Place onto plates and top with the beet and mushroom mixture.
Beet Tumbleweed
This is one of the snacks currently being served at Washington, D.C.,'s Minibar as part of a 30-course tasting menu. It comes from Chef Katsuya Fukushima.
Ingredients:

• 1 medium beet
• 3 cups vegetable oil
• Kosher salt

Method:
Preheat oil to 340 degrees.
Peel beet and cut off ends. Slice into thin strings using Japanese Benriner cutter or pressing hard with a zester. Measure strings into 1/3-ounce portions, a little less than a tablespoon.
Place a single portion of string into hot oil for 8 seconds. Remove from oil, quickly place on towel to drain and salt liberally.
Within 5 seconds after leaving oil, work hot string between the palms of your hands until it hardens into a ball the size of a ping-pong. You may have to try several times to get the proper shape. Repeat process until you have used all the beet strings.
Serve as a snack or as a little bite before the meal begins.
Roasted Beets with Blue Cheese Sauce and Spiced
Serves 6
Ingredients:

• 4 medium beets
• 1 pint heavy cream
• 6 ounces Maytag blue cheese
• Spiced walnuts (see recipe below)

Method:
Preheat oven to 375 degrees.
If beets have stalks, trim stalks 1/2 inch from beet. Wash beets gently under water, then wrap individually in aluminum foil.
Roast beets for 1-2 hours depending on sizes. A knife should slide easily into the beet, through foil, when done. Allow to cool to room temperature.
While beets are roasting, put cream in a saucepan and bring to a boil. Lower heat and add blue cheese. Stir constantly until cheese has been fully incorporated into the cream.
Pour the cheese mixture into a food processor and blend until smooth. Season with salt and pepper to taste. Allow to cool to room temperature.
Remove beets from foil, then remove beet skins using a paper towel. (Wear kitchen gloves to avoid staining your hands.)
Cut roasted beets into desired shapes. Drizzle cheese sauce over beets, then top with chopped spiced walnuts.
Spiced Walnuts
Ingredients:

• 1/4 cup walnuts, chopped
• 1/2 tablespoon butter
• 1/2 teaspoon cumin
• Dash cayenne pepper
• Dash sea salt
• Black pepper to taste

Method:
Melt butter over medium heat in small saucepan. Add walnuts, then spices and toss for 30 seconds. Allow to cool to room temperature.
If you're looking for additional recipes on beets and preparing other healthy and delicious raw food dishes, Alive in 5: Raw Gourmet Meals in Five Minutes is a great resource to consider.

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Sources
World's Healthiest Foods: Beets
WebMD.com "There's No Beating the Beet"
Medical News Today November 8, 2010

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© 2011 Health Realizations, Inc

Carrots-vs-Twinkies

Have you ever wondered why a bunch of carrots costs more than a package of Twinkies? Food journalist Michael Pollan connects the dots between food policy, high-fructose corn syrup, and our health. Watch this video and discover why...  Twinkie-vs-Carrot Video

Healthy Help for Elimination

A daily dose of dried plums (prunes) is more effective for constipation relief than the soluble fiber psyllium, say results from a randomized clinical trial. The study showed that daily prune consumption significantly improved spontaneous bowel movements per week, compared with psyllium.

For effective support, try  PaleoFiber™, a combination of natural fibers derived from fruits, vegetables, roots, seeds, and tree extracts with added friendly bacteria and prebiotics, available through Health & Nutrition at AHC. 

SOURCE: Randomised clinical trial: dried plums (prunes) vs. psyllium for constipation

Omega-3 Fatty Acids have Anti-Inflammatory Action

While inflammation is in fact a protective and restorative response to injury, excessive or prolonged inflammation can cause many chronic health problems such as heart disease, diabetes, and cancer. The classic signs of inflammation -local redness, swelling, heat, pain, and loss of function - are caused and regulated by the activity of a large number of chemical mediators called eicosanoids.

Eicosanoids consist of different hormones that are responsible for numerous cellular functions within the body. There are pro-inflammatory eicosanoids (i.e., those that encourage inflammation) and anti-inflammatory eicosanoids (i.e., those that discourage inflammation).

The production of pro- and anti-inflammatory eicosanoids depends on the type and amount of fatty acids that we consume. Because the standard American diet is rich in fatty acids that heavily promote the production pro-inflammatory eicosanoids, numerous health challenges can arise.

Fortunately, many substances - including the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in cold-water fish?have been shown to simultaneously inhibit the production of pro-inflammatory eicosanoids and promote the production of anti-inflammatory eicosanoids. For this reason, supplementation with EPA and DHA may provide a safe and natural way to reduce inflammation and promote overall health.

This year, Advanced Health & Nutrition is partnering with Metagenics and Vitamin Angels by sponsoring  Operation 20/20 - an outreach program dedicated to reducing child mortality worldwide by connecting essential nutrients, especially Vit A, with infants and children under 5. Many children go blind, simply because of poor nutrition. We can now do something to make a difference in helping these children!

Every 2 bottles of EPA and/or DHA supplements you purchase through us will fund nutritional support for 1 yr for a child in need. Help us help a child!

SOURCE: Am J Clin Nutr 2000;71(Suppl):S343-S48.

Advanced Nutrition Publications ©2002

Is There Something "Fishy" About Your Fish Oil?

Is There Something "Fishy" About Your Fish Oil?

What you need to know isn’t on the label. Purity and quality of fish oil supplements (omega-3s, EPA, DHA) is a growing public concern. High quality supplements have the potential to offer wonderful health support. But lesser quality products may contain potentially harmful levels of compounds that negatively impact health—or not work or taste as well as they should.

• Contamination. Some fish oil products may contain excessive levels of harmful toxins.
• Country of origin. Some products are manufactured in countries with less consistent quality standards.
• Rancidity. Fish oil is unstable and can quickly become spoiled and oxidized, which can be bad for your health.
• Low potency. Some products may contain lower levels of omega-3s than promised on labels.
• Fishy aftertaste. Fish oil supplements don’t have to taste (or smell) like fish to work well.

You see why it’s important to know what’s behind the label. Is it a preferred source (location, type of fish, responsible fishing methods)? What are the purity standards? Who does the testing? Where is it made? Is it protected against rancidity? How does it taste?

The hard investigative work has already been done for you. Schedule a visit to discuss personalized recommendations for great-tasting, quality fish oils without the worry—and the strength to give the support you need.

COMPLIMENTARY NUTRITIONAL & LIFESTYLE ASSESSMENTS
WITH DR. PALMER. CALL AND SCHEDULE YOUR APPOINTMENT TODAY!

Join us in saving lives. With every 2 bottles of fish oil you purchase from us, you help a child in need. In partnership with Metagenics and Vitamin Angels, we are engaged in Operation 20/20 - an outreach program aimed at reducing child mortality and eradicating childhood blindness. Every 2 bottles you purchase of any of our high quality fish oil supplements from Metagenics will fund nutritional support for 1 year for a child in need.

Hear Ye! Hear Ye! And Help a Child See!

We received this great article on hearing loss this morning from Dr. Al Sears and we wanted to share it with you! As Dr. Sears states, what you eat affects your hearing. You might think hearing loss is just because of age. You see it all around you … everybody you know who’s elderly has hearing loss. But they may have hearing loss because they’re all eating the same junk and not getting enough nutrients. That gives us a new outlook on this epidemic of hearing loss. And also a way to prevent it.

Hearing loss doesn’t start when you get old, though. It happens earlier than you might think.


Take a look at the chart to the right. You can start to experience hearing loss at any age. In fact, 26 million Americans between the ages of 20 and 69 already have high frequency hearing loss.1
Fortunately, by adding a few important foods to what you eat, you can stop the decline in your ability to hear.

1. The first thing you’ll want to do is get enough omega-3. The Blue Mountain Hearing Study followed almost 3,000 people for eight years. It found that people with the highest weekly intake of omega-3 fatty acids had a 42 percent lower risk for developing age-related hearing loss.2  You should try to get around 3 grams of omega-3 every day if you’re healthy. Cold-water, high-fat fish like mackerel, wild salmon, lake trout and herring are good sources. Also, you can eat plenty of raw nuts and seeds. Walnuts, almonds and pumpkin seeds are some of my favorites. Two other great sources of omega-3 are cod liver oil and Sacha Inchi oil. You get almost 7 grams of omega-3 in each tablespoon of Sacha inchi, and nearly a gram with each teaspoon of cod liver oil.

We carry only the highest quality sources of omega 3 fatty acids here at the clinic, through Advanced Health and Nutrition store. Their committment to you is to provide you the Best of the Best in quality nutrition.This year, Advanced Health & Nutrition has partnered with Metagenics, one of their leading vendors in quality fish oils by sponsoring  Operation 20/20 Outreach Program by Vitamin Angels. Vitamin Angels is dedicated to reducing child mortality worldwide by connecting essential nutrients, especially Vit A, with infants and children under 5. Many children go blind, simply because of poor nutrition.By taking care of your health, you are also taking care of a child who is nutrient deficient! We can now do something to make a difference in helping these children! What a win for everyone!

2. Another important set of nutrients for your ears are the B vitamins. In a study from the American Journal of Clinical Nutrition, people with hearing loss had 38 percent lower levels of vitamin B12, and 31 percent lower levels of folate (vitamin B9).3  Foods with folate include leafy green vegetables, beans and sunflower seeds. The only natural source of vitamin B12 is animal meat. Calf’s liver has the most, followed by sardines, snapper and venison (deer meat). If you’re currently in good health, Dr. Sears recommends you get at least 800 mcg per day of folate and 100 mcg of B12 every day.

3. In addition, one of the symptoms of manganese deficiency is hearing loss. Parsley and nuts  are good plant sources. Another excellent food with lots of manganese is the sweet potato. Dr. Sears recommends you get 10 mg of manganese every day.

4. You’ll also want to avoid statin drugs and NSAID pain relievers. A brand new study published a few weeks ago found that people taking cholesterol-lowering drugs did significantly worse on hearing tests than people who were not taking them.4 Also, avoid non-steroidal anti-inflammatory pain relievers because they have been shown to increase the risk of hearing loss. They also are a fairly common cause of tinnitus, or ringing in the ears. Not only is tinnitus aggravating and nerve-racking, but it decreases your ability to hear other things because of the background noise.

5. Selenium is a mineral and antioxidant, which has a protective effect against hearing loss.
A study from Taiwan showed that selenium protects your ears from toxicity in the environment. The more selenium you have, the better your hearing is. You should get at least 55 mcg of selenium a day. Some good ways to get selenium are by eating organ meats, garlic and fish.
Or you can eat one Brazil nut. Brazil nuts grow in the Brazilian jungle where the soil is rich in selenium. A single Brazil nut eaten right out of the shell gives you 100 mcg of selenium. That's more than what you'll find in most selenium supplements.

1 National Institute on Deafness and Other Communications Disorders, www.nidcd.nih.gov
2 Gopinath, Bamini, Flood, Victoria M., Rochtchina, Elena, et al, "Consumption of omega-3 fatty acids and fish and risk of age-related hearing loss," Am. J. Clin. Nutr. August 2010; 92( 2): 416-421
3 Houston, Denise K., Johnson, Mary Ann, Nozza, Robert J., et al, "Age-related hearing loss, vitamin B-12, and folate..." Am. J. Clin. Nutr. March 1999; 69(3): 564-571
4 Nash, Scott D., MS, et al, "The Prevalence of Hearing Impairment and Associated Risk Factors," Arch. Otolaryngol Head Neck Surg. Feb. 21, 2011
5 Chuang, HY, Kuo, CH, Chiu, YW, et al, "… relationship of hearing function and blood concentrations of lead, manganese, arsenic, and selenium," Sci. Total Environ. Nov. 15, 2007;387(1-3):79-85

Advanced Health & Nutrition

Quality Nutrition

works with real patients. The Functional Medicine Research Center℠ (FMRC)—is an on-site clinic staffed by medical professionals who recommend nutritional approaches and monitor their success. The FMRC also conducts clinical trials that have been published in respected peer-reviewed journals.

At Advanced Health and Nutrition,  our commitment is to bring you the best quality, therapeutic-grade nutrition, available. We only do business with those companies that guarantee that kind of quality. That is what makes our selection, "the best of the best".