Phytonutrient content foods,organic groceries zurich,what's the word level 2 food and cooking,garden place ny - Review

Author: admin, 12.07.2015. Category: Organic Fertilizer

May 30, 2014Kitchen Hacks, Nutrition and Healingantioxidants, biophotonic antioxidant scanner, carotenoids, cooking hack, Dr. Phytonutrients are the beneficial components in plants that help fight off disease and prevent the damaged caused by free radicals and toxins in our environment. When plants are exposed to a threat, they fight back by producing these wonderful chemicals. Today I’m going to share some easy, useful, and simple-to-implement shopping and cooking hacks to help you increase your intake of phytonutrients.
Before I do that though, I’d like to establish my authority on this matter by briefly bragging about my own recent antioxidant score using a biophotonic antioxidant scanner! This test measures carotenoids on your skin, which is a good data point for the general level of antioxidants in your body.
Thaw frozen berries in the microwave to prevent the loss of antioxidants that would take place in a counter- or fridge-thaw.
About Toni SicolaI'm a wellness professional with a Master's in Integrative Health, passionate about spreading health, happiness and personal fulfillment to as many people as possible. This entry was posted in Kitchen Hacks, Nutrition and Healing and tagged antioxidants, biophotonic antioxidant scanner, carotenoids, cooking hack, Dr. Eating on the Wild Side is a pretty easy read and full of info that I think you’d particularly like with your enthusiasm in the garden and growing herbs.
It’s a common knowledge that food besides its main function, which consists in providing human body with energy and important nutrients required for the normal metabolism, can be quite effective in the prevention and even treatment of various diseases. Many of us know that we should eat fruits and vegetables each day; however, it’s also important WHAT kind of fruits and vegetables we eat.
Check out the infographic provided below to learn more about the connection between the colors of the products and the nutrients they contain. These amazing compounds serve many important functions in plants, helping to protect the plant’s ability to exist. Some phytonutrients protect the plant from UV radiation while others can protect it from insect attack.
Phytonutrients award benefit to the plants but where they really rock is for those who enjoy eating the whole food nutrition of plant food. That’s because they have properties that boost and promote health-promoting activities and they have antioxidant and anti-inflammatory benefits as well. The types of carotenoids that may have other health benefits include: Alpha-carotene, beta-carotene, and beta-cryptoxanthin. Ellagic acid is found in a number of berries and other plant foods, especially: Strawberries, Raspberries and Pomegranates. It might help reduce people’s risk of asthma, certain types of cancer, and coronary heart disease. Your body converts lignans, another type of phytonutrient, into chemicals with some estrogen-like effects. Even though phytonutrients have always been a part of the chemical composition of plants, studying them is a newer engagement for scientists. Many plants produce fruit and vegetables, but other foods like tea, legumes and nuts or seeds and even red wine are also plant based and contain healthy phytonutrients as well. Enter your email address to subscribe to this blog and receive notifications of new posts by email.

They protect the plants themselves from potentially harmful factors such as UV light, pests, fungus, and parasites. A high level of antioxidants translates into a high ability for the body to neutralize free radicals, fight disease, and protect the body from external toxins.
There are so many awesome little tidbits in this wonderful book explaining how our food isn’t quite what it used to be, and what we can do about it. Herbs and spices are as nutritious as the wild foods of our ancestors, packed full of a wide range of phytonutrients.
Red lettuce is the king of lettuces, according to Robinson, as that red color indicates a very high antioxidant content. Like the golden delicious apple, the farmed banana is much higher in sugar than in phytonutrients and fiber. All other types of cooking are superior to boiling most vegetables (artichokes are the exception, but even then steaming is better than boiling).
The leaves are still alive in your fridge (in fact, asparagus can grow another inch or two in the grocery store or in your fridge), and if you tear them, it sends a signal for them to repair themselves. This is the one and only time I recommend choosing the microwave to a more old-school method of heating or defrosting. I have a professional background in health and wellness, dietary supplements, and nutrition, and embark every day to live a well, balanced, happy life. Dieticians say that you can get what you need from your food by eating a colorful variety of them – nutrients actually give different colors to the products containing them.
As you can imagine, only those toxins that have chemical structures in common with the phytonutrient in a particular fruit or vegetable are detoxified. There are six important phytonutrients they are: Carotenoids, Ellagic acid, Flavonoids, Resveratrol, Glucosinolates and Phytoestrogens. These may help protect you from cataracts and age-related macular degeneration, which are two types of eye problems.
Glucosinolates are found in cruciferous vegetables, including: Brussels sprouts Cabbage Kale and Broccoli.
The glucosinolates turn into other chemicals during the cooking process and while you digest these foods. Some evidence suggests that soy foods may be linked to: Lower risk of endometrial cancer and Lower risk of bone loss in women.
Only in recent years, researchers have been revealing the importance of phytonutrients, and they will continue to unmask the benefits of including more of them in our diet. According to the education series, Food For Life, by Metabolic Management – 80% of our food has chemicals that increase the shelf life and basically take the life out of it. It shows you some great examples of food by color, the phytonutrients in them and some of the benefits associated with each color group.
The protective quality of phytonutrients extends to us when we eat these plants, which translates into the prevention of heart disease, diabetes, and other inflammatory diseases. I think those freshly picked veggies make a big difference, but that’s not the only way to get a reading this high.
They are a great substitute for extra salt and can provide wonderful, rich flavor to any dish. Additionally, the internal leaves of the head lettuce never see the sunlight, so they don’t generate phytonutrients to protect themselves from the UV rays.

Berries have a better sugar-to-fiber ratio, and their deep color indicate a high level of phytonutrients.
The orange color of the yam indicates a high carotenoid count, and you’ll find more fiber there too.
Stir frying is a great way to go, because you don’t lose the water soluble nutrients the way you would if you boiled or steamed. That means the torn plants are creating more antioxidants to protect what’s been torn. We’ve all heard that garlic is great for cardiovascular health and cancer prevention, right?
In being true to myself and what I seek in life, I hope to inspire others to do the same, to cultivate wellbeing in their own lives.
For example, researchers have found out that consumption of dates promotes the retardation of aging and prevents the progression of atherosclerosis. Thus, the beta carotene that ‘paints’ sweet potatoes and carrots orange can help maintain the health of your bones and eyes as well as boost the immune system. But when you eat or drink phytonutrients, they may help prevent disease and keep your body working properly.
This vitamin helps keep your immune system working properly, and it’s needed for eye health. So far, they’ve found these plant nutrients to strengthen your immune system, prevent cancer, heart disease, diabetes, promote anti-aging and repair DNA. Instead, you need to know which fruits and veggies to eat to really max out that phytonutrient count and reach optimal health. The golden delicious apple has the fewest phytonutrients of any of the other varieties, and has so much sugar that it can increase your LDL cholesterol and triglycerides.
Leafy lettuces that flare out and are exposed to the sun have a greater supply of nutrition.
It has been experimentally discovered that regular consumption of this sweet fruit can reduce the level of cholesterol by 15% and that in its turn reduces the risk of cardiovascular diseases. Yellow and orange foods like pumpkins and carrots are good sources of alpha- and beta-carotene.
Eat the skins, eat the seeds, eat a good variety. Mix it up and take your taste buds places they have never gone. Some grocery stores sell frozen wild blueberries, and if you live in the Bay Area, you’re about to start seeing wild blackberries all over the place.
As with the torn lettuce, the allicin count increases exponentially if you chop the garlic and let it sit.
They also point out that it takes 212 days or seven months for your body to get rid of the hydrogenated oils used to make french fries. If you expose your chopped garlic to heat immediately, the allicin content is next to nothing.
The accumulation of these bad oils lead to inflammation in the body which promotes disease, pain and sickness.

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