Friday, July 23, 2010

40 Best Age-Erasing Superfoods

The "40 Best Age-Erasing Superfoods," according to Tollie Schmidt of Tollie International Inc., and based on "the latest science on muscle-building, brain-enhancing, wrinkle-erasing, heart-strengthening, bone-protecting, immunity-boosting, and inflammation-fighting foods."

1. Almonds
2. Flaxseeds
3. Tomatoes
4. Sweet Potatoes
5. Spinach
6. Rosemary
7. Wild Salmon
8. Blueberries
9. Green Tea
10. Dark Chocolate
11. Tuna
12. Carrots
13. Dried Plums
14. Whole Grains
15. Red Wine
16. Yogurt
17. Avocado
18. Walnuts
19. Turmeric
20. Black Beans
21. Apples
22. Alaskan King Crab
23. Pomegranates
24. Bok Choy
25. Oysters
26. Broccoli
27. Kiwis
28. Olive Oil
29. Leeks
30. Artichokes
31. Chili Peppers
32. Ginger
33. Cinnamon
34. Eggs
35. Figs
36. Grass-Fed Beef
37. Mushrooms
38. Pineapples
39. Fruit or Vegetable Juice
40. Bing Cherries

Monday, July 5, 2010

Olive Oil + Mediterranean Diet Fight Heart Disease by Changing How Genes Function

A traditional Mediterranean diet with liberal amounts of virgin olive oil rich in polyphenols lowers the risk for cardiovascular disease because these foods change how genes associated with atherosclerosis function, according to a new research report published in the Federation of American Societies for Experimental Biology Journal.

Scientists worked with three groups of healthy volunteers. The first group consumed a traditional Mediterranean diet with virgin olive oil rich in polyphenols. The second group consumed a traditional Mediterranean diet with an olive oil low in polyphenols. The third group followed their habitual diet. After three months, the first group had a down-regulation in the expression of atherosclerosis-related genes in their peripheral blood mononuclear cells. Additionally, the olive oil polyphenols made a significant impact on the expression of genetic changes influencing coronary heart disease.

Results also showed that the consumption of virgin olive oil in conjunction with a Mediterranean diet can positively impact lipid and DNA oxidation, insulin resistance, inflammation, carcinogenesis, and tumor suppression.

Source: Federation of American Societies for Experimental Biology

Olive Oil
Photo: Dipping Olive Sprig with Black Olives in Olive Oil
The Mediterranean Diet

The Color of Honey

The color (of honey) is associated with the specific flower and the mineral content of the nectar. In general, the darker the color of the honey is, the bolder the flavor.

For example, dark honeys such as buckwheat or heather are much stronger in flavor than light-colored orange blossom and clover honeys. Basswood, with its water-white color and strong, somewhat biting flavor, is an exception.

Due in part to their higher protein content, darker-color honey promotes surface browning of products that are baked, cooked, and roasted. Accordingly, choose light-colored honey when sweetening foods and beverages, where its golden hue is more appropriate. White honey is ideal when no additional color is desired.

from New Good Food: Essential Ingredients for Cooking and Eating Well by Margaret M. Wittenberg