Tag Archives: health benefits

magnesium health benefits

8 Magnesium Health Benefits

Magnesium is a mineral that is found in the earth, in whole foods, and in our bodies.  Although it is essential for maintaining optimal health, many Americans may not be getting enough magnesium in their diets.  

The popularity of processed foods and refined grains in the grocery stores plus consuming a diet lacking in whole foods, like a variety of colorful fruits and vegetables, can lead to insufficient amounts of magnesium in your diet.  When foods are processed and grains are refined, this results in the loss of important nutrients and minerals such as magnesium.  Another contributing factor for a lack of magnesium in our diets is how modern agriculture and farming practices have degraded the soil. This has resulted in decreasing amounts of minerals and other nutrients found in fruits and vegetables.  Studies have shown that the magnesium content in fruits and vegetables has decreased by 20-30% over the last 60 years. 

Magnesium Health Benefitsmagnesium

Magnesium plays a fundamental part in our health including its crucial role in hundreds of enzymatic reactions in the body, the benefits for brain and cardiovascular health, blood sugar balance, and bone health.  Additionally, magnesium may decrease depression, help reduce migraines, and promote better sleep. It’s also highly anti-inflammatory.

1. Magnesium’s Role in Enzymatic Reactions

The human body is sustained by the reactions of enzymes.  Enzymes are biological molecules that require a cofactor or “helper molecule” to perform accelerated chemical reactions.  Magnesium is an organic and metallic ion that plays a big role as a cofactor to enzymes and enzymatic reactions.  These enzymatic reactions, that are essential for the human body to function, include

  • energy production
  • respiration
  • digestion
  • detoxification
  • hormone production
  • protein synthesis
  • and cell growth to name just a few

An enzymatic reaction can even create movement to make your muscles contract.  Enzymes rely on cofactors which can be from vitamins or essential minerals such as magnesium.  Therefore, it is crucial to have a sufficient amount of such cofactors in order to allow these enzymes to perform their crucial functions.

2. Brain Health:  Improving Cognition in Alzheimer’s Disease

When we hear about Alzheimer’s disease, the first thing that comes to mind is memory loss.  Memory loss and behavioral changes are symptoms of Alzheimer’s disease due to the atrophy or shrinking of the hippocampus structure within the brain.  

The hippocampus consists of two hippocampi located within inner portion of the temporal lobes of the brain.  It is the portion of the brain responsible for forming new memories, emotions, and memory consolidation, which is taking new memories and sending them off to the cortex of brain for long-term memory storage. 

Other causes of atrophy of the hippocampus include age or injury.  Nutrients such as vitamins and minerals provide support for brain function.  Magnesium is one of the essential minerals that provide this support.  Studies have found that magnesium, when paired with the amino acid threonine, is delivered to the brain which resulted in the improvement of cognition.  In his book, The End of Alzheimer’s Program, by Dr. Dale Bredesen, supplementing with magnesium L-threonate is recommended since it is a more neural bioavailable form. 

3. More Brain Health:  May Decrease Depression

Another area of interest in clinical trials involving magnesium is its effects on people dealing with mental disorders, particularly depression.  Some studies have revealed lower levels of magnesium concentration in the blood serum of people with depression.  It is known that the role magnesium plays in the brain includes its optimization for nerve transmission, it induces synaptic neuroplasticity, and it enhances the proliferation of stem cells and neurite growth. 

Oral magnesium supplements are currently being used as non-pharmacologic treatment as well as with pharmacology in the treatment of depression and other psychologic disorders and have shown some promise in clinical settings.  Moreover, a combination of increased dietary magnesium along with supplemental magnesium is encouraging for the improvement of depression.  

4. Magnesium for Good Sleep

The quality of sleep may be affected by many factors such as stress, which raises cortisol levels, physiological issues such as restless legs syndrome, over-stimulation from electronic devices, and the environment in which you sleep.  Having a good bedtime routine can help improve the quality of sleep. 

Some good bedtime habits include turning of electronic devices off 30 or more minutes before bed and using blue light filters on electronic devices.  You can minimize EMF exposure in your bedroom by turning off electronic devices and keeping them away from your bed, keeping your bedroom dark, and having a good routine to wind down before bedtime.  

In addition to proper sleep hygiene, taking magnesium can help promote good sleep.  Studies have shown that magnesium supplementation taken before bed could help with restless legs syndrome and provide a more restful sleep.  Magnesium’s role in improving sleep quality has also been demonstrated by its ability to increase melatonin and decrease circulating cortisol. 

5. Magnesium’s Role in Cardiovascular Health and Anti-Inflammatory Effects

A healthy working heart and vascular system relies on many working parts to supply the organs, and tissues of your body with blood containing nutrients and oxygen.  In return, blood containing carbon dioxide is pumped to the lungs to be exhaled.  Magnesium is essential for the functions of the heart and vasculature, helping to regulate the electrical activity of the heart which is responsible for controlling the rate and rhythm of the heartbeat. 

It also influences the heart’s ability to contract and has anti-inflammatory properties to promote vasodilation.  Magnesium deficiency can contribute to oxidative stress which can lead to a serious condition of inflammation of the endothelium, the single-celled layer lining of the blood vessels and arteries.  This level of inflammation can lead to irregular heart rhythm, cardiac shock or heart failure.  Magnesium also has been shown to be beneficial for blood pressure maintenance by inducing vasodilation. 

6. Magnesium May Prevent Migraines

Debilitating and painful, migraine headaches are caused by an instability of blood vessels in the head.  This can be described as excessive constriction of blood vessels in the head and followed by increased blood flow. 

Migraines can have many factors leading to their onset including

  • food allergies
  • food additives
  • stress
  • hormonal changes
  • lack of sleep
  • eye strain
  • and barometric pressure changes in the weather.

Low levels of magnesium in cerebral spinal fluid can result in neuronal excitability for some migraine sufferers.  During a migraine episode a person can suffer low blood pressure and be lacking in nitric oxide which the body produces to support vasodilation which modulates blood flow to the brain. 

Clinical application of magnesium used intravenously in the form of magnesium sulfate has been used to treat migraine patients.  Increasing dietary magnesium and supplementing with magnesium may help with the prevention of migraines. 

7. Role in Bone Health

The human skeletal system of bone structure is continuously changing by a process called bone remodeling.  During this process, bone tissue is removed by osteoclasts and new bone tissue is formed by osteoblasts.  Sufficient magnesium supports the process of new bone tissue whereas a deficiency of magnesium is associated with increased osteoclastic bone resorption. 

This means that more bone is taken away than new bone mineralization, or new bone formation.  Osteoporosis can happen when this imbalance occurs, resulting in weakness and fragility to the bone structure.  Studies have shown a low magnesium status in women with osteoporosis.  Low magnesium in men also shows a correlation of increased fracture risk.

8. Role in Blood Glucose (Sugar) Balance

Glucose is the body’s main source of energy, it comes from the breakdown of the food we eat, primarily carbohydrates.  The presence of glucose in the bloodstream signals the pancreas to secrete insulin, a hormone that regulates blood glucose levels and helps deliver glucose to the cells in your muscles, fat, and liver where it is used or stored as glycogen. 

When blood glucose gets low, stored glycogen can be converted into glucose for energy.  When blood glucose levels remain high, insulin signaling can get disrupted and the uptake of blood glucose from the muscle, fat, and liver cells becomes impaired, resulting in the resistance of insulin’s normal function.  Insulin resistance can lead to metabolic syndrome, prediabetes, or type II diabetes. 

Studies and clinical trials have associated magnesium deficiency with increased risks in these diseases brought on by blood glucose dysregulation.  Magnesium is essential in its role of glucose regulation and homeostasis actions of insulin.

Sources of Magnesiummagnesium

Many health conditions have been associated with low levels of magnesium,

which may be remedied by including more magnesium-rich foods in our diet.  Some of the best food sources of magnesium include leafy greens, nuts and seeds, whole grains, beans, and even dark chocolate. 

The graph below demonstrates some the best food sources and amounts of magnesium from these foods:

Food

Amount

Amount of magnesium

Swiss Chard (cooked)

1 cup

172 mg

Boiled spinach

1 cup

157 mg

White beans

½ cup

190 mg

Black beans

½ cup

171 mg

Pumpkin seeds

1 oz (142 seeds)

168 mg

Brazil nuts

6 nuts

107 mg

Almonds

1 oz (23 nuts)

77 mg

Mackerel fish

3 oz cooked

82 mg

Avocado

1 fruit

58 mg

Dark Chocolate 70-85% cacao

1 oz (1/3 of a bar)

76 mg

In addition to increasing dietary magnesium, taking magnesium supplements might be needed when dealing with certain health conditions.  

Magnesium supplementation is available in different forms

  • magnesium citrate
  • magnesium glycinate
  • magnesium threonate
  • and magnesium malate

Various magnesium supplement formulations can vary in their absorption in the small intestine.  More research is still needed to learn if the bioavailability of a certain supplement formula is affected. 

It is best to not exceed the recommended dosage of a supplement. It is also good to check with a health care professional about taking a new supplement, especially if you are taking prescribed medications.  Health science has gained great awareness of the effects of magnesium deficiency and how to improve levels of this essential mineral to optimize health.


By Lynette Scalora-Palacios
 
Lynette Scalora-Palacios, NC, FNLP, certified ReCODE 2.0 practitioner, and owner of Holistic Harmony Nutrition believes in the power of good nutrition and lifestyle habits for healthy aging.  Her practice focuses on the prevention of Alzheimer’s disease and the reversal of mild cognitive impairment through Dr. Dale Bredesen’s ReCODE 2.0 program.

Sources

Botturi, A., Ciappolino, V., Delvecchio, G., Boscutti, A., Viscardi, B., & Brambilla, P. (2020). The Role and the Effect of Magnesium in Mental Disorders: A Systematic Review. Nutrients12(6), 1661. https://doi.org/10.3390/nu12061661

Bredesen, D (2017). The end of alzheimer’s. New York, NY:  Penguin Random House LLC.

Bredesen, D (2020). The end of alzheimer’s program. New York, NY:  Penguin Random House LLC.

de Baaij, J. H., Hoenderop, J. G., & Bindels, R. J. (2015). Magnesium in man: implications for health and disease. Physiological reviews95(1), 1–46. https://doi.org/10.1152/physrev.00012.2014

Liu, G., Weinger, J. G., Lu, Z. L., Xue, F., & Sadeghpour, S. (2016). Efficacy and Safety of MMFS-01, a Synapse Density Enhancer, for Treating Cognitive Impairment in Older Adults: A Randomized, Double-Blind, Placebo-Controlled Trial. Journal of Alzheimer's disease: JAD49(4), 971–990. https://doi.org/10.3233/JAD-150538

Murray, M. Pizzorno, J (2012). The encyclopedia of natural medicine. New York, NY:  Atria

Nakrani MN, Wineland RH, Anjum F. Physiology, Glucose Metabolism. [Updated 2022 Jul 25]. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2022 Jan-. Available from: https://www.ncbi.nlm.nih.gov/books/NBK560599/

Razzaque M. S. (2018). Magnesium: Are We Consuming Enough?. Nutrients, 10(12), 1863. https://doi.org/10.3390/nu10121863

Tarleton, E. K., & Littenberg, B. (2015). Magnesium intake and depression in adults. Journal of the American Board of Family Medicine: JABFM28(2), 249–256. https://doi.org/10.3122/jabfm.2015.02.140176Retrieved on 1/17/2023 from:  https://lpi.oreg

health benefits of pumpkin

5 Health Benefits Of Eating Pumpkin

Who doesn’t love pumpkin? Its hearty flavor is wonderful when combined with warming spices such as cinnamon, nutmeg, cloves, and ginger, making it a wonderful food for Fall recipes. 

Fun fact, pumpkins grow on every continent except for Antarctica. Another interesting fact about pumpkins is that they are not just large orange orbs.  Pumpkins come in many different colors, sizes, and shapes. Depending on where you live and what’s available, you can find red, yellow, white, or multicolored pumpkins. Some are long and some are short. Some are smooth, some are covered in wart-like bumps. There are mini pumpkins of all sizes and large pumpkins in between. Some pumpkins are best for carving while others are good for eating or making pies. And some are best used for unique Fall decorations.

Health Benefits of Pumpkin

Although you probably know about using pumpkin in delicious recipes you may not know how healthy it is. Pumpkin can rightfully be considered a superfood.  Not only is it low in carbohydrates and high in fiber, it also provides a good source of vitamin A, vitamin C, potassium, and phosphorus.

Although it’s technically a fruit, we tend to treat pumpkin like a vegetable. But whatever it is, it’s very versatile vegetable. Pumpkins are useful for cooking, baking, making soup, and even to replace either eggs or oil in baking

Fiber

Many people lack enough fiber in their diet. Due to it’s high levels pumpkin may help with bowel health, improving digestive wellness, regulating blood sugar, and reducing cholesterol.

Cardiovascular Health

Dietary fiber has been shown in studies to reduce cardiovascular disease risk in men and lower the mortality risk from stroke in women.

Eye Health

In addition to high beta-carotene content, pumpkin is also an excellent source of lutein and zeaxanthin. Both of these carotenoids have been shown to be supportive against cataracts and may help against age related macular degeneration.

Reduced Cancer Risk

Studies have shown a link between a diet deficient in beta-carotenes and cancer. Particularly cancers of the stomach, throat, and pancreas. Increasing beta-carotenes appears to reduce this risk.

Improved Skin Health

Because of its high beta-carotene levels pumpkin is a nutrient dense, high fiber food that happens to also be good for your skin. A diet high in beta-carotenes has been shown to help protect against UV-rays and may reduce photoaging from sun exposure. And when it comes to skin health, eating more vegetables, including beta-carotene-rich foods, may improve your appearance. A study found perceptible changes that were identified as being more attractive.

Pumpkin Recipe Tips

Now that you know about the wonderful health benefits that pumpkin has to offer it’s time to add more pumpkin to your diet. Here are some quick tips to add pumpkin to a wide variety of dishes:

Pumpkin Bites

Using ½ C. pumpkin puree, either homemade or from a can (not canned pumpkin pie mix, that’s a different thing altogether), add 2/3 C. almond butter, 2 ½ C. old-fashioned oats, ¼ C. ground flax seeds, and a little honey or maple syrup for sweetness. If desired also add pumpkin spice to taste. Roll into a ball and store in the fridge for a convenient snack.

Pumpkin Pancakeshealth benefits of pumpkin

Add a scoop of pumpkin puree and a dash of pumpkin spice to your favorite pancake batter. You may need a tiny bit more flour or nut meal to make up for the wetness of the pumpkin but the results will be delicious!

Pumpkin Overnight Oatshealth benefits of pumpkin

Instead of yogurt combine your old-fashioned oats with almond milk and pumpkin puree and let it sit overnight. If you’d like you can add a little maple syrup and top with chopped pecans for a fabulous Fall anytime treat.  

Pumpkin Boosthealth benefits of pumpkin

When making a basic soup (onions, celery, and broth) add a healthy dollop of pumpkin puree and a little cashew milk to make a wonderful Fall soup. Garnish with pumpkin seeds for a little crunch and a nutritional boost

But those aren’t the only ways you can add pumpkin to your diet.  Here are some of my favorite pumpkin recipes on the blog:

 

Sources

 

Jahan, Kausar et al. "Dietary Fiber As A Functional Food". Functional Food Products And Sustainable Health, 2020, pp. 155-167. Springer Singapore, doi:10.1007/978-981-15-4716-4_10. 

 

Katagiri, Ryoko et al. "Dietary Fiber Intake And Total And Cause-Specific Mortality: The Japan Public Health Center-Based Prospective Study". The American Journal Of Clinical Nutrition, vol 111, no. 5, 2020, pp. 1027-1035. Oxford University Press (OUP), doi:10.1093/ajcn/nqaa002.

 

Miyazawa, Itsuko et al. "Relationship Between Carbohydrate And Dietary Fibre Intake And The Risk Of Cardiovascular Disease Mortality In Japanese: 24-Year Follow-Up Of NIPPON DATA80". European Journal Of Clinical Nutrition, vol 74, no. 1, 2019, pp. 67-76. Springer Science And Business Media LLC, doi:10.1038/s41430-019-0424-y. 

 

ZX, Wang et al. "[Comparison Of Lutein, Zeaxanthin And Β-Carotene Level In Raw And Cooked Foods Consumed In Beijing]". Zhonghua Yu Fang Yi Xue Za Zhi [Chinese Journal Of Preventive Medicine], vol 45, no. 1, 2011, p. ., https://pubmed.ncbi.nlm.nih.gov/21418822/. 

 

Eisenhauer, Bronwyn et al. "Lutein And Zeaxanthin—Food Sources, Bioavailability And Dietary Variety In Age‐Related Macular Degeneration Protection". Nutrients, vol 9, no. 2, 2017, p. 120. MDPI AG, doi:10.3390/nu9020120.

 

Jia, Yu-Ping et al. "The Pharmacological Effects Of Lutein And Zeaxanthin On Visual Disorders And Cognition Diseases". Molecules, vol 22, no. 4, 2017, p. 610. MDPI AG, doi:10.3390/molecules22040610. 

 

Zhou, Yunping et al. "Association Of Carotenoids With Risk Of Gastric Cancer: A Meta-Analysis". Clinical Nutrition, vol 35, no. 1, 2016, pp. 109-116. Elsevier BV, doi:10.1016/j.clnu.2015.02.003. 

 

Ge, Xiao-Xiao et al. "Carotenoid Intake And Esophageal Cancer Risk: A Meta-Analysis". Asian Pacific Journal Of Cancer Prevention, vol 14, no. 3, 2013, pp. 1911-1918. Asian Pacific Organization For Cancer Prevention, doi:10.7314/apjcp.2013.14.3.1911. 

 

Huang, Xiaoyi et al. "Association Between Vitamin A, Retinol And Carotenoid Intake And Pancreatic Cancer Risk: Evidence From Epidemiologic Studies". Scientific Reports, vol 6, no. 1, 2016. Springer Science And Business Media LLC, doi:10.1038/srep38936. 

 

Academic.Oup.Com, 2022, https://academic.oup.com/ajcn/article/96/5/1179S/4577133. 

 

Stahl, Wilhelm, and Helmut Sies. "Β-Carotene And Other Carotenoids In Protection From Sunlight". The American Journal Of Clinical Nutrition, vol 96, no. 5, 2012, pp. 1179S-1184S. Oxford University Press (OUP), doi:10.3945/ajcn.112.034819.

 

Pandel, Ruža et al. "Skin Photoaging And The Role Of Antioxidants In Its Prevention". ISRN Dermatology, vol 2013, 2013, pp. 1-11. Hindawi Limited, doi:10.1155/2013/930164.

 

Whitehead, Ross D. et al. "You Are What You Eat: Within-Subject Increases In Fruit And Vegetable Consumption Confer Beneficial Skin-Color Changes". Plos ONE, vol 7, no. 3, 2012, p. e32988. Public Library Of Science (Plos), doi:10.1371/journal.pone.0032988.

 

 

 

nightshades

Nightshades: Their Impact On Inflammatory Conditions

The nightshade family of plants offers disease-fighting power that can boost maximum nutrition. They can be a rich source of vitamins, minerals, and fiber. Yet, alongside all their goodness, they can also be problematic for some.

What Are Nightshades?

The nightshade family of fruits and vegetables belong to the Solanaceae family which contains 1000s of plants. Most are actually poisonous, but there are some that are edible. These include tomatoes, goji berries, garden huckleberries, ground cherries, tomatillos, tamarillos, naranjillas, pepino, eggplants, peppers (bell, chili, and sweet), okra, and potatoes.

Foods that may be mistaken as nightshades include zucchini, sweet potatoes, yams, and black pepper; these are in different botanical families so may be safely consumed.

 

Why You Should Avoid Nightshades

 

1.The Solanaceae family of plants contain solanine which is a bitter-tasting alkaloid. It is part of the plant’s protection mechanism which helps keep it from being eaten by animals and humans. Solanine may significantly affect the body causing pain and inflammation.

2. Nightshades can also contain saponins. Saponins are another way a plant can protect itself. In the body it can bind with cholesterol causing a leaky gut or increased inflammation in the digestive tract having a direct aggravating effect on the immune system. 

3. Other challenges that can be experienced if there is a sensitivity to the nightshades include acne, bloating, brain fog, diarrhea, fatigue, gas, heartburn, hives, joint pain or swelling, migraines, nausea, and gastrointestinal issues.

 

What To Do To Determine Nightshade Sensitivity

 

As you can see the nightshade family of fruits and vegetables can be both health promoting and health obstructing. So how do we know which one they are for us? It all depends on you has an individual and your current health status. The best way to know is to do an elimination diet.

Do an Elimination Diet

Avoid all nightshades for a period of 28 days. This allows your system to clear any effects from them. Nightshades not only include the above-mentioned items but spices such as cayenne pepper, crushed red pepper, chili powder, and paprika. Condiments such as ketchup and barbeque sauce and the supplement ashwagandha are also included. All of these will need to be eliminated for this 28-day period. 

Once you have completed the elimination period of no nightshades, you will slowly bring in one nightshade item at a time. It is very important to use a food journal during this period and only introduce one item at a time. Write down your pain levels that may arise for one to two hours after a meal or any other symptoms that come up. Please note that a reaction can take as long as 72 hours to occur. 

Use a Food Journal

By using your food journal, it will help chart your progress through the reintroduction period. You can slowly make your way through the nightshade family of foods.

You may find that some of the items you have no reaction to and others you do. By knowing if some of the nightshades do not produce a reaction, you can continue to consume these thus reaping the health benefits.

Others you may find produce pain or inflammation, and it would be best to avoid. You may also find that you are less sensitive to the nightshades if you cook them. Cooking can reduce the alkaloid content by 40 to 50%. If at any time you experience tingling in the mouth, rash or hives, itching, swelling of the face, tongue, or throat, difficult breathing or wheezing – stop eating right away.

If you have determined that some or all nightshades are a trigger for pain and/or inflammation, it could be a message that there is an underlying challenge that may be producing chronic low levels of inflammation such as a leaky gut. Removing the foods that cause issues and improving your digestive function can heal the gut, and eventually nightshades may be able to be consumed. 

 

Final Thoughts

The nightshade family is a nutrient-dense family of foods that can be rich in vitamin C, iron, fiber, potassium, and antioxidants. Some may be sensitive to the alkaloids they contain so going through an elimination diet to determine if you are sensitive to one or more of the nightshades can be beneficial to your over all health. 

health benefits of carob

The Health Benefits Of Carob

What is Carob?

 

Carob (Ceratonia siliqua) is a flowering evergreen tree in the legume family. It is also sometimes referred to as St. John's Bread. There’s a biblical story story which shares that St. John the Baptist subsisted on carob beans mixed with honey while he crossed the desert.

Carob was traditionally eaten in the Middle East as a source of sugar before sugar cane and beets were used for that purpose. The seeds are also referred to as “locust beans.” Locust bean gum, a thickening agent found in alternative dairy and other products, comes from these seeds.

 

Benefits of Carob

 

Naturally sweeter than cacao (the base ingredient for chocolate), carob is more than a sweetener.  There are a wide range of health benefits from it and many of the studies being done indicate positive outcomes from the use of carob:

 

  • Many people prefer carob to chocolate because, unlike chocolate, it does not contain the stimulants caffeine or theobromine. It also does not have any oxalic acid which can cause calcium oxalate kidney stones in some individuals.
  • It is rich in tannins creating a binding effect which can be helpful when given to someone with diarrhea. Tip: I have found documentation suggesting 15 g. of carob in applesauce (for flavor and ease of ingestion) is an acceptable dose for children.
  • Carob is currently being examined as a protein source.  Research indicates that the flour made from the germ of carob has a high protein content, as much as 46%.  according to studies currently being done at the Universidad de Sevilla, Instituta de la Grassia, by isolating the germ further, protein content percentages, in a laboratory setting, have reached as high as 95%.  This isolate is of interest because it would offer an alternative to soy or dairy proteins for protein shake formulas created for athletes and for diabetics.  
  • The germ flour of carob also yields higher levels of arginine, an essential amino acid that is important for healing wounds, for immune function, and for hormone release among other physiological functions.  
  • For people with celiac disease or gluten intolerance carob flour and carob bean gum can be a good choice as carob contains no gluten.
  • There appears to be a cholesterol lowering effect of carob fiber which is taken from the pulp of the fruit. According to a study published in the European Journal of Nutrition “Daily consumption of food products enriched with carob fibre shows beneficial effects on human blood lipid profile and may be effective in prevention and treatment of hypercholesterolemia.”  
  • Carob fiber is also high in phenolic antioxidant substances, and there are studies underway looking into the chemo preventive qualities of carob.
  • Carob is rich in polyphenols which can reduce oxidative stress scavenging free radicals. These phenols have been shown to reduce the risk of some chronic diseases such as cancer and heart disease.
  • The tannins and polyphenols found in carob fiber may have the potential to be helpful with those who suffer from type 2 diabetes. These compounds can reduce the blood glucose response by inhibiting enzyme activity; therefore, slowing the rate of starch digestion.

Carob usually comes in a powder form although it is possible to also buy it in blocks. It is not currently available in gum or liquid form, these tend to be only used for commercial applications.

 

Is it like chocolate?

Carob does not have the same taste/flavor as chocolate, but many people like it. Especially because, as mentioned above, it’s naturally sweet.  As well as being sweeter, carob provides good nutrient density when compared to cocoa.  The comparison below is for one cup:         

Carob can be substituted for cocoa in a recipe by replacing each part of cocoa powder with 2-1/2 parts carob powder by weight.

To substitute for baking chocolate, use 3 Tablespoons carob powder plus 2 Tablespoons water for one square baking chocolate.

You can also purchase carob chips, a healthier option is to choose the unsweetened ones.

If you are monitoring calories and/or carbohydrates, here is a comparison of unsweetened carob and unsweetened cocoa powder:

1 Tbsp unsweetened carob = 25 calories and 6 grams of carbohydrates

1 Tbsp unsweetened cocoa powder = 12 calories and 3 grams of carbohydrates

In conclusion, carob is great as a sweetener substitute, it is high in protein and will probably be coming soon to a protein supplement near you.  Useful for people who cannot ingest gluten, it is also showing promise as a functional food that may help lower cholesterol and help prevent oxidative cell damage. It may also be effective in the prevention of colon cancer and reducing the risk of type 2 diabetes. 

Consider adding carob to your diet but please remember to read the labels.  If you start seeing wonderful health claims on the front of a package that's fine but always check what other ingredients are in your food before you unthinkingly purchase something because of the marketing language.

I like carob, and we do use it sometimes in baking. I don't consider it to be a “substitute” for chocolate, but instead another ingredient with its own unique flavor. Give it a try, you may discover a new flavor to use plus some health benefits too.

Sources
 

Are You Using Your Onions Properly?

You may be overwhelmed at the grocery store sometimes wondering why there are so many different kinds of onions. If you’re like most people you probably gravitate towards yellow onions and use them for everything.

Health Benefits

Onions are part of the (italicize) allium (end-italics) genus. They’re not only delicious, they provide a wide range of nutrients including biotin, copper, vitamin B6, and vitamin C. They also provide fiber and a number of phytonutrients. All of which combine to make onions a great choice for health.

In addition to their anti-inflammatory, anti-bacterial properties, onions have also been shown to be useful for reducing cholesterol, lowering triglycerides and they can be supportive for lowering blood pressure.

Eating onions has also been shown to reduce the risk for certain kinds of cancers such as stomach and colorectal. Other studies have indicated onions have properties which can inhibit the growth of tumors.

If that weren’t enough, it turns out this nutritional powerhouse vegetable can also help support proper blood sugar levels. All of which makes this vegetable a really good choice to add to your diet. But which onion should you choose?

The Best Onion for the Dish

  • Sweet onions are good for frying and roasting
  • White onions have the sharpest flavor and can be very crunchy. They are a wonderful choice for making chutney or salsa. They’re also great n stir-frys
  • Yellow onions are good all-purpose onions. These are a great choice for soups, stews, sauces. They pair well with meat dishes
  • Shallots have a very mild flavor. They are lovely as a garnish, for vinaigrettes. They’re also a good choice for egg dishes or other mild flavored dishes
  • Red onions are simply delicious when eaten raw. Wonderful for pickling, in guacamole, on sandwiches, they are also delicious in salads
  • Leeks have a very mild flavor. These are good for soups, creamy sauces, or roasting with other veggies
  • Scallions are another very mild onion which are also delicious raw. They’re very good when a sprinkled on other dishes and can be a good choice in dressings
  • Pearl onions are another sweet onion which is small. Fabulous for roasting, braising, or pickling they’re a versatile onion

Storing Onions

Yellow onions are a really good all-purpose onion. But onions have a lot of personality. You can really punch up the flavor in your dishes when you choose and use different kinds of onions.

When it comes to storing them, most onions do best when stored in a cool, darker, well-ventilated space. Ideally, they should be stored either in a mesh bag or in an open container, not in plastic. This is so the air can circulate. Onions should be able to keep for approximately a month when stored this way.

Green onions such as leeks and scallions need to be stored in the refrigerator. They do best if they are wrapped so that they don’t dehydrate too quickly.

Once they have been cut all onions should be stored in the refrigerator. They’ll last for about a week.

Long-Term Storage

If you have an excessive amount of onions you can prepare them for long-term storage by either cooking them and then freezing, pickling, or preserving in someway, or slicing and dehydrating.

When to Avoid Onions

It kind of goes without saying, but if you are allergic to or sensitive to onions you should not eat them. If you do some food journaling and noticed that every time you eat onions (or garlic) that you have bloating, increased flatulence, or a change in bowel habits, it’s a good idea to avoid onions.

However, there are other times when you should not eat onions as well:

  • If you need to avoid FODMAP vegetables
  • When you are dealing with bacterial overgrowth in the gut
  • For anyone who needs to avoid sulfur-rich foods

No matter which onion is your favorite, be sure to use them all for variety and to take advantage of their nutritional support.

Sources

 

Brüll, Verena et al. Effects Of A Quercetin-Rich Onion Skin Extract On 24 H Ambulatory Blood Pressure And Endothelial Function In Overweight-To-Obese Patients With (Pre-)Hypertension: A Randomised Double-Blinded Placebo-Controlled Cross-Over Trial. 2021.

Ebrahimi-Mamaghani, Mehranghiz et al. Effects Of Raw Red Onion Consumption On Metabolic Features In Overweight Or Obese Women With Polycystic Ovary Syndrome: A Randomized Controlled Clinical Trial. 2021.

Vazquez-Prieto, Marcela Alejandra et al. Garlic And Onion Attenuates Vascular Inflammation And Oxidative Stress In Fructose-Fed Rats. 2021.

Turati, Federica et al. Allium Vegetable Intake And Gastric Cancer: A Case-Control Study And Meta-Analysis. 2021.

Turati, Federica et al. Colorectal Cancer And Adenomatous Polyps In Relation To Allium Vegetables Intake: A Meta-Analysis Of Observational Studies. 2021.

Hashemzaei, Mahmoud et al. Anticancer And Apoptosis-Inducing Effects Of Quercetin In Vitro And In Vivo. 2021.

Wang, Junjian, and Shangxiang Huang. Fisetin Inhibits The Growth And Migration In The A549 Human Lung Cancer Cell Line Via The ERK1/2 Pathway. 2021.

Eldin, Imad M. Taj et al. Preliminary Study Of The Clinical Hypoglycemic Effects Of Allium Cepa (Red Onion) In Type 1 And Type 2 Diabetic Patients. 2021.

Sharma, Kavita et al. Systematic Study On Active Compounds As Antibacterial And Antibiofilm Agent In Aging Onions. 2021.

Markowiak, Paulina, and Katarzyna Śliżewska. Effects Of Probiotics, Prebiotics, And Synbiotics On Human Health. 2021.

Why You Should Add Sea Vegetables To Your Diet

If you’ve added more vegetables to your diet, chances are you already know about eating the rainbow. You have probably already added common vegetables like carrots, broccoli, green beans, cauliflower, dark leafy greens, eggplant, and others to your diet. Believe it or not, there may be one great vegetable category you’re missing — sea vegetables.

 

Health Benefits of Sea Vegetables

 

A nutrient dense vegetable category, sea vegetables are commonly referred to as seaweed, which is an edible form of marine algae. These sea vegetables have been an important part of coastal diets for over 10,000 years. In addition to being high in fiber, seaweeds are beneficial for health in many different ways. They contain an abundance of minerals, amino acids and proteins, fatty acids, and vitamins. Plus, sea vegetables contain much higher levels of minerals and nutrients than land vegetables. 

Not only are sea vegetables nutrient dense, the nutrients in seaweed are bioavailable, meaning they’re easier for the body to digest and use. When it comes to functional foods, how easily your body can process and make use of the nutritional components is key. Regular consumption of seaweed, as well as supplementation with seaweed, is one functional food option that offers a wide range of health benefits.

Peptides

One reason seaweed has so many potential health benefits is because it contains high levels of peptides — short chains of amino acids (the building blocks for proteins) that are easier to digest than proteins and may be anti-inflammatory and nourishing for the body. The peptides in seaweed have many beneficial health impacts, ranging from lowering cholesterol and blood pressure, to fighting infection and inflammation, to improving mineral absorption and immune function. 

Microbial Metabolites

Because seaweed also contains so many vitamins and minerals that are essential to good health, adding them to the diet is a functional way to help prevent deficiencies. Other compounds, including microbial metabolites - which are present in seaweeds - may be more effective than their manufactured chemical counterparts for curing disease. The health benefits of seaweed extend to improving gut health and preventing weight gain. Research on using seaweed supplementation for health treatments shows that the different compounds naturally present in sea vegetables may help prevent cardiovascular disease and diabetes, manage weight, and even improve mental health.

Chlorophylls

Seaweeds come in red, brown, and green, which is determined by the pigments present in the vegetables. Chlorophylls are the main pigments in all seaweeds, with other pigments present in each color variation. Chlorophyll has long been used as a health supplement to treat skin conditions, body odor, and wound healing. Eating seaweed regularly may improve skin and healing because of their high chlorophyll content.

Seaweeds are an excellent natural source of vital nutrients. Their high levels of beneficial bioactive compounds make them a great choice for supplementation and functional diets. Seaweeds come in a variety of forms, and there are many different ways to incorporate these nutrient-rich vegetables into your diet.

 

Which Seaweeds Should You Eat?

 

 Some reasons seaweeds are a good food source are that they grow quickly, contain a variety of proteins and amino acids, and provide many other bioactive compounds. There are dozens of different kinds of edible seaweeds, which fall into three categories: red, brown, and green. Below are a few of the most common ones. While some, such as pulse and nori, tend to be available at traditional grocery stores, for others you may need to go to ethnic markets or order online.

Arame

Arame is a brown seaweed (a specific type of kelp) widely used in Japanese cooking. It is usually sold dried, which means it is available all year. This is a good mild flavored semi-sweet sea vegetable that is great for adding to almost any dish. It can be eaten as a side with meat or fish, or added to soups and salads.

Dulse

Dulse is a red algae that is well-known as a snack food. Dulse contains all the trace elements that we need to survive, making it an excellent source of protein for vegetarians or vegans. Fresh dulse is more likely to be available in the northern regions where it grows on the coasts of the Atlantic and Pacific Oceans. Dried dulse is even more widely available than fresh, and is often used as a snack or as flakes or powder to enhance food. Easy ways to add dulse to your diet include sprinkling flakes on pretty much any food, or putting a few strips in a sandwich or wrap to increase the nutrient content and flavor.

Wakame

Wakame is a species of kelp (a brown seaweed) with a subtly sweet flavor and smooth, sturdy texture. It grows in the Pacific Ocean and has been widely used in Japan and other East Asian countries for centuries. Wakame is mostly used in soup and salad, such as in miso soup. Dried wakame is great for adding to soups, and it’s best to cut or break it into very small pieces first because they expand when they rehydrate. Wakame gets its name from the Japanese name for this sea vegetable, and in English it may also be called “sea mustard.”

Nori

Nori is a dried seaweed made from red algae. If you’ve had sushi rolls, this is the thin sheet used to wrap the outside of the roll. These dried sheets of seaweed are widely available at grocery stores, and are also sold in mini packs as a snack food. Nori is meant to be kept dry and is best stored in an airtight package. Lightly toasting the nori gives it a particularly good flavor.

Kelp

Kelp is a brown algae that grows rapidly and forms tall stems with flat leaf-like blades. If you’ve watched nature shows with underwater scenes from the Pacific Ocean, you may have seen the underwater forests of kelp swaying in the water. Kombu includes several species of kelp, and is widely used in Chinese, Japanese, and Korean cooking for broths, stews, and other savory dishes. Kelp is especially healthy and has both a high iodine and iron content. 

Health Note: Iodine is an important nutrient for preventing goiter (thyroid enlargement). However, overconsumption may be toxic to the thyroid, and those with thyroid issues should be particularly careful about iodine intake.

Spirulina

Spirulina, while not specifically a seaweed, is related because it is an algae. This blue-green algae is sold as a dried powder, and typically used as a supplement or green shake ingredient. Spirulina is packed with nutrients, and was at one time used as a food source by Mesoamericans who harvested it from lakes. Today, it is often considered a superfood and is available in many health food stores. It has even been considered as a possible food source for long-term space flight.Adding spirulina to green smoothies is the easiest way to add this algae into your diet.

Health Note: Spirulina may have adverse reactions when taken with prescription drugs, especially medications that affect the immune system or blood clotting. 

How to Add Sea Vegetables to Your Diet

 

Now that you know why you should be eating more sea vegetables, you may be wondering what is the best way to add them to your diet. Here are a few easy tips to make the most of these delicious, nutrient dense sea vegetables:

  • Add a delicious, umami flavor to soups or bone broths with dried seaweeds
  • Add strips or flakes to a rice or quinoa bowl
  • Use as a roll-up - a super tasty way to replace bread on avocado wraps
  • Make a seaweed salad with a dressing (you’ll need to rehydrate the seaweed first)
  • Cook a side of rehydrated (or fresh cooked) seaweed
  • Dry seaweeds snacks are a fabulous way to add sea vegetables (pre-made or DIY)
  • Add seaweed to fermented sauerkraut for a delicious and nourishing boost
  • Sprinkle seaweed flakes on soups or salads

Sources