Sunday, March 31, 2013

The Truth About Belly Fat -WebMD

The Truth About Belly Fat

What you need to know -- and do.
 
By Sonya Collins
WebMD Feature
 

Even if you have a rock-hard pack of abs, you still have belly fat. And how much flab you have around your middle has a big impact on your health. Here’s help getting a handle on your belly fat.


measuring waist
 
 
 
Location, Location, Location

People store most of their fat in two ways – one you can see and one you can't.

The fat you can see is just under the skin in the thighs, hips, buttocks, and abdomen. That's called subcutaneous (under the skin) fat.

The fat you can't see is deeper inside, around the vital organs (heart, lungs, digestive tract, liver, and so on) in the chest, abdomen, and pelvis. That's called "visceral" fat.

Many people are self-conscious about the fat they can see. But actually, it's the hidden fat -- the visceral fat -- that may be a bigger problem, even for thin people.

Like Another Organ


We all have visceral fat -- and it isn't all bad. It provides necessary cushioning around organs.

But, the fat doesn't just sit there. It makes "lots of nasty substances," says Kristen Hairston, MD, assistant professor of endocrinology and metabolism at Wake Forest School of Medicine. And having too much of it is linked to a greater chance of developing high blood pressure, type 2 diabetes, heart disease, dementia, and certain cancers, including breast cancer and colon cancer.

How You Get Extra Visceral Fat


When a body's obese, it can run out of safe places to store fat and begin storing it in and around the organs, such as around the heart and the liver.

What kind of problem does that create? Carol Shively, PhD, professor of pathology-comparative medicine at Wake Forest School of Medicine, says, “Fatty liver disease was, until recently, very rare in non-alcoholics. But with obesity increasing, you have people whose fat depots are so full that the fat is deposited into the organs. In addition, she says, more fat is also being deposited around the heart.

Checking Your Risk


The most precise way to determine how much visceral fat you have is to get a CT scan or MRI. But you don't need to go that far to get a sense of whether or not the fat inside you is putting your health at risk.

Get a measuring tape, wrap it around your waist, and check your girth. Do it while you're standing up, and make sure the tape measure is level.

For the minimal effect on your health, you want your waist size to be less than 35 inches if you're a woman and less than 40 inches if you're a man.

Having a "pear shape" -- fatter hips and thighs -- is considered safer than an "apple shape," which describes a wider waistline.

“What we’re really pointing to with the apple versus pear,” Hairston says, "is that, if you have more abdominal fat, it’s probably an indicator that you have more visceral fat."

Thin People Have It, Too


But even if you're thin, you can still have too much visceral fat.

It's partly about your genes. Some people have a genetic tendency to store visceral fat.

It's also about physical activity. Visceral fat likes inactivity. A British study showed that thin people who maintain their weight through diet alone, skipping exercise, are more likely to have unhealthy levels of visceral fat.

So the message is get active, no matter what size you are.

4 Steps for Beating Belly Fat


There are four keys to controlling belly fat: exercise, diet, sleep, and stress management.

Exercise: Vigorous exercise trims fat, including visceral fat. It can also slow down the build-up of visceral fat that tends to happen over the years. But forget spot-reducing. There aren't any moves you can do that specifically target visceral fat.

Half an hour of vigorous aerobic exercise, done four times a week is ideal.

Jog, if you're already fit, or walk briskly at an incline on a treadmill if you're not yet ready for jogging. Vigorous workouts on stationary bikes and elliptical or rowing machines are also effective, says Duke researcher Cris Slentz, PhD.

Moderate activity – raising your heart rate for 30 minutes at least three times per week – also helps. It slows down how much visceral fat you gain. But to torch visceral fat, your workouts may need to be stepped up.

“Rake leaves, walk, garden, go to Zumba, play soccer with your kids. It doesn’t have to be in the gym,” Hairston says.

If you are not active now, it's a good idea to check with your health care provider before starting a new fitness program.

Diet: There is no magic diet for belly fat. But when you lose weight on any diet, belly fat usually goes first.

A fiber-rich diet may help. Hairston’s research shows that people who eat 10 grams of soluble fiber per day -- without any other diet changes -- build up less visceral fat over time than others. That’s as easy as eating two small apples, a cup of green peas, or a half-cup of pinto beans.

“Even if you kept everything else the same but switched to a higher-fiber bread, you might be able to better maintain your weight over time,” Hairston says.

Sleep: Getting the right amount of shut eye helps. In one study, people who got six to seven hours of sleep per night gained less visceral fat over 5 years compared to those who slept five or fewer hours per night or eight or more hours per night. Sleep may not have been the only thing that mattered -- but it was part of the picture.

Stress: It’s unavoidable, but what you do with your stress matters.

You probably already know that people tend not to make the best food choices when they're stressed. And when you've got chronic stress, that can be a problem.

Shively recommends getting social support (turn to your friends and family), meditating, and exercising as ways to handle stress. Signing up for a workshop or some counseling sessions can also help you tame your stress.

Short on time? “If you could only afford the time to do one of these things," Shively says, "exercise probably has the most immediate benefits, because it gets at both obesity and stress.”

SOURCES:
National Heart Lung and Blood Institute: “Assessing your weight and health risk.”
Mayo Clinic, Mayo Clinic Women’s Health Source. June 2011; online edition.
Dedert, E. International Journal of Psychiatry in Medicine, 2004.
Hairston, K., Obesity, June 16, 2011; published online ahead of print.
Hairston, K., Sleep, March 2010.
Heinrichs, M. Biological Psychiatry, Dec. 15, 2003.
Kilpeläinen, T., Nature Genetics, June 26, 2011.
Lewis, T. American Journal of Epidemiology, June 1, 2001.
Noble, R. Western Journal of Medicine, April 2001.
Slentz, C. American Journal of Physiology – Endocrinology and Metabolism, Aug. 16, 2011.
Carol Shively, PhD, professor of pathology-comparative medicine, Wake Forest School of Medicine, Winston-Salem, N.C.
Kristen Hairston, MD, assistant professor of endocrinology and metabolism, Wake Forest School of Medicine, Winston-Salem, N.C.
Tuomas Kilpeläinen, PhD, epidemiology unit, Institute of Metabolic Science, Medical Research Council, U.K.
Cris Slentz, PhD, exercise physiologist, Duke University School of Medicine, Durham, N.C.
Reviewed on September 11, 2012
 
 
 

Friday, March 29, 2013

How to Lunge - Variations, Modifications and Mistakes - About.com

How to Lunge - Variations, Modifications and Mistakes
By , About.com Guide

Updated April 14, 2009
About.com Health's Disease and Condition content is reviewed by our Medical Review Board

How to Lunge: Step by Step Static Lunges
 
How to Lunge - Variations, Modifications and Mistakes
Photo © Paige Waehner
 
Lunges are a powerful exercise, allowing you to shape and strengthen almost every muscle in the lower body –- the hips, glutes, quads, hamstring and calves. Lunges are tougher than squats because the split stance puts you in an unstable position, which challenges your balance. The stance also changes the load on your body, allowing you to work each leg more independently.

The problem is, some people experience knee pain during some types of lunges. It may be because of previous knee injuries or because of the challenging position lunges require. If you have a knee injury, you should work with your doctor to find the right exercises for you.

If you only feel pain when doing lunges, making sure you're using good form may help you eliminate the pain.

This step by step article explains everything you need to know about lunges: How to do them correctly, variations, modifications, alternatives and mistakes that can put added stress on your knees. Below is your first step towards a safe and effective lunge: Step by Step: Static Lunges
  • Stand in a split stance with the right foot forward and the left leg back
  • The feet should be about 2 to 3 feet apart, depending on your leg length
  • The split stance will require balance, so hold onto a wall or chair if you feel wobbly
  • Before you lunge, make sure your torso is straight and that you’re up on the back toe
  • Bend the knees and lower the body down until the back knee is a few inches from the floor
  • At the bottom of the movement, the front thigh should be parallel to the floor and the back knee should point toward the floor
  • Keep the weight evenly distributed between both legs and push back up, keeping the weight in the heel of the front foot
  • Repeat for all reps before switching sides

Lunge Variations for Challenge and Intensity
 
How to Lunge - Variations, Modifications and Mistakes
Variation: Deadlift Lunge
Photo © Paige Waehner
 
Static lunges are great, but adding variety to your workouts will help you engage the glutes, hips and thighs in different ways and add a whole new dimension to your training. Below are just a few examples of lunge variations:
  • Barbell Lunge - A barbell allows you to use heavier weights since the weight is more evenly distributed over the body. You should have experience and good balance before trying this version.
  • Sliding Lunges - Using a paper plate under the back foot helps you engage more quads and work on balance and stability.
  • Side Lunge - The side lunge emphasizes the inner thighs along with the hips and glutes.
  • Sliding Side Lunges - Adding a paper plate to the traditional side lunge creates more challenge for the inner thighs.
  • Split Squats - Elevating the back leg makes the traditional lunge more advanced and puts more emphasis on the quad of the back leg.
  • Low Lunges - This move offers a tight, small move that really challenges the glutes and thighs of the front leg while engaging the core.
  • Lunge Deadlifts - This advanced exercise engages the hamstrings and glutes of the front leg in a very focused way.
  • One-Leg Lunge with Reach - This move is great for the overall body and will really challenge your balance and core strength.
Adding Lunges to Your Workouts

You don't want to do all of these lunges in one lower body workout but, if you're an intermediate or advanced exerciser, you can choose 1 to 3 different lunges (such as a static lunge, one-leg lunge with reach and a sliding side lunge) for each workout, performing each for 1 to 3 sets of 10 to 16 reps. If you're a beginner, start with one exercise (such as basic static lunges) and do 1 to 2 sets of 10 to 16 reps, adding weight when you feel comfortable.

Lunge Modifications and Alternatives to Avoid Knee Pain
 
How to Lunge - Variations, Modifications and Mistakes
Modification: Short Range of Motion
Photo © Paige Waehner
 
If regular lunges bother you no matter which ones you do, below are a few modifications to try before you give up on them completely. Keep in mind that even modifications may not work for everyone. If you feel pain, skip the exercise and substitute a different version or try one of the alternatives listed below.
  • Assisted Lunges - With this move you use no weight and hold onto a wall or chair for balance. This allows you to focus on your form without other distractions.
  • Smaller Range of Motion - In this move, you only lower down halfway, which may help you keep good form without putting pressure on the knees.
  • Elevated Front Foot - Placing the front foot on a step or small platform may be another modification to try if regular lunges make your knees ache.
Alternatives to Lunges

If lunges won't work for you, there are other exercises that will challenge and strengthen the lower body. Not all of these exercises will work for each person so, as with lunges, you should skip any exercises that cause pain.
Lunge Don'ts: Lunging Too Far Forward
 
How to Lunge - Variations, Modifications and Mistakes
Lunge Mistakes - Knee Over Toe
Photo © Paige Waehner
 
During both squats and lunges, it's easy to put too much stress on the knees by going forward and allowing the knee to move too far over the toes. While your knee may come forward a bit, you should focus on taking the body down as you lunge rather than forward. Another key point is to keep the front knee in line with your second toe throughout the lunge. It may help to tuck the hips a bit as you lunge and check your form in a mirror.
 
Lunge Don'ts: Externally Rotating the Back knee
 
How to Lunge - Variations, Modifications and Mistakes
Lunge Mistakes - Knee Rotated
Photo © Paige Waehner
 
Because lunges can compromise your balance, you may externally rotate the back knee in an attempt to find stability. Some people may naturally rotate the back knee due to different biomechanics or ingrained habits they've picked up over the years.
 
Twisting the knee out or in during a lunge is one move that can lead to pain and injury. The back knee should point to the floor at the bottom of the lunge. If you feel pain in the back knee, check your alignment in a mirror to make sure you're not rotating the knee in or out without being aware of it.Another factor to be aware of is the flexibility of your quads and hip flexors. If these areas are tight, your form may be compromised and you may even feel a pulling sensation on the kneecap. You can avoid this by either shortening your range of motion and/or stretching the quads before your lunges.

Lunge Don'ts - Stance: Too Close or Too Wide
 
Lunge Don'ts
Lunge Mistakes: Stance
Photo © Paige Waehner
 
Another mistake that could cause knee problems involves your stance. Each person will have a different stance based on his height, leg length and what feels comfortable. However, keeping the feet too close together puts much of the force on the knees rather than on the glutes, hamstrings and quads, which is where it should be. Taking the feet too far apart may compromise flexibility in the back leg and add to an already unstable position.
 
You can avoid this by watching your form in a mirror or, if you don't have one available, check your stance by getting into a lunge position. Lower all the way down, resting the back knee on the floor (make sure you're on a mat or other padded surface). Doing this allows you to check and see if you have a 90-degree angle in both knees. If you don't, you can adjust your stance.



http://exercise.about.com/od/lowerbodyworkouts/ss/howtolunge.htm

Monday, March 25, 2013

Dr. Oz's 48-Hour Weekend Cleanse - doctoroz.com

Dr. Oz's 48-Hour Weekend Cleanse
 
 
The practice of detoxifying the body to rid it of unhealthy toxins has been around for centuries. Hippocrates recommended fasting to improve health, and many religious groups have historically used fasting as a way of purifying the spirit.

Today the marketplace is cluttered with detox diets that promise to help you lose weight, boost your energy levels and more. However, many popular detox diets, especially those that involve extreme low-calorie fasting, can rob the body of important nutrients and place the body in starvation mode, which actually slows your metabolism. Other downsides of many detox diets include: dehydration, fatigue, dizziness, nausea and even colon damage.

The Body’s Detox System

Oftentimes people don’t realize that the body has its own extraordinary internal detoxification system. Here’s a brief look at three critical organs involved:

  • The Liver: Your first line of defense against toxins is your liver, which acts like a filter in preventing toxic substances contained in foods from passing into your blood stream.
  • The Colon: This organ has bacteria that produce both healthy and unhealthy chemicals. You want to keep your colon flowing regularly since its main role is to flush out toxic chemicals before they can do you any harm.
  • The Kidneys: Like clockwork, the kidneys are constantly filtering your blood and getting rid of toxins in the form of urine.

For a detox diet to truly work, you need to maintain these three key organs by nourishing your body with the right nutrients. Dr. Oz’s 48-Hour Weekend Cleanse is based upon eating certain “detoxifying” foods that will keep these systems running smoothly. The plan couldn’t be simpler to follow so you’re not always focused on what to eat next. You'll need to prepare and eat the following meals and snacks two days in a row. To get ready for the weekend cleanse, print out the complete cleanse shopping list and make a trip to the supermarket. Click here for the shopping list.

Dr. Oz’s 48-Hour Weekend Cleanse
 
Breakfast: Quinoa With Prunes
Start your morning off with a bowl of quinoa; this healthy whole grain is also a complete protein, and it’s high in phosphorus and fiber. Top it with prunes; they’re high in fiber and sorbitol, a chemical that acts like a laxative.

Ingredients
1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flaxseed oil
1/3 cup chopped prunes
1/4 cup rice milk

Click here for the complete recipe.


Snack Items: Detox Drinks


Enjoy these healthy pick-me-ups in between meals throughout the day.

Kale, Pineapple and Ginger Detox Drink (Juicer required)

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients
1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)

Pineapple, Lemon and Pomegranate Blend-Free Detox Drink


If you don’t have a juicer to make the first drink, mix up this easy detox concoction with ready-made juices and cut with water.

Ingredients
3/4 cup unsweetened pineapple juice
1 lemon
1 cup unsweetened pomegranate juice
3 cups water

Click here for the complete juice recipes.

Alternate: Veggie Snack

Slice and mix together celery, radishes and cucumber, or any assortment of fresh vegetables. Dress with olive oil, lemon juice, salt and pepper. Put this crunchy cleansing treat in plastic baggies or a portable container so you can take it with you on the run. You can have as much of this snack as you want throughout the day.
 
Lunch: Fruit Smoothie


In a blender, whip up a nourishing smoothie that contains blueberries, loaded with quercetin, a flavonoid that boosts immunity and is good for your liver; bananas, full of vitamin B6, an essential vitamin for liver detoxification; and ground flaxseed, packed with brain-nourishing omega-3s and fiber for healthy elimination.


Ingredients
½ cup almond or hemp milk (plain/unsweetened)
1 tablespoon ground flaxseed or chia
¼ cup frozen blueberries
¼ banana
½ cup ice

Combine all ingredients in a blender. Blend until smooth. 
 
Dinner: Vegetable Broth Soup

This purifying broth contains fennel to help bile flow in your gallbladder; garlic to help with liver and gall bladder function; cabbage, excellent for detoxification in both the liver and kidneys; and shitake mushrooms to boost liver enzymes. Serve soup with a side of sauerkraut with sliced apples. Sauerkraut contains probiotics, the good bacteria that protect your GI tract. Make sure to use traditionally fermented sauerkraut to get the greatest health benefits. Apples boost both kidney and liver function.

Vegetable Broth Ingredients
2 red onions, roughly chopped
2 stalks celery, roughly chopped
1 fennel bulb, fronds and stalks included, roughly chopped
2 tsp caraway seeds
2 tsp sea salt
Freshly ground pepper
1 cup sliced shitake caps
4 large cloves garlic, chopped
1 cabbage, roughly chopped
2 quarts water
2 tbsp paprika
2 tbsp fresh oregano, chopped
8 sprigs parsley, chopped stems and leaves
1/2 cup parsley, chopped

Click here for the complete recipe.


To get the most out of Dr. Oz’s 48-Hour Weeekend Cleanse, be sure to follow these rules:
  • No Eating After 7 p.m.
  • Take an Epsom Salt Bath: This therapeutic bath will help you sweat out toxins and also contains magnesium to relax your muscles as well.
  • Dandelion Root Tea: Before bed, enjoy a cup of dandelion root tea, an excellent way for your liver to excrete toxins from your body.
Bonus: More Foods to Boost Your Body’s Detox Systems

The Liver

  • Dark berries such as blueberries and blackberries will make it easier for your liver to get rid of certain toxins.
  • Hot peppers have capsaicin, which boosts enzymes responsible for detoxifying the liver. As a rule, the hotter the pepper, the more capsaicin.
The Colon

  • Whole grains contain phosphorous, a natural laxative, and fiber to help bulk up your stools.
  • Fermented foods like kimchi (Korean spicy pickled cabbage) and sour pickles are packed with probiotics, the good bacteria that help protect your colon.
The Kidneys

  • Soy products such as miso, tofu and edamame all act like diuretics, allowing you to urinate more often.
  • Cruciferous vegetables such as cauliflower, bok choy and broccoli increase your kidney’s ability to transport toxins into the urine and help liver cells recover from detox.

Dr. Oz's 3-Day Detox Cleanse One-Sheet
 
Reset your body with this detox cleanse from Dr. Oz! Print a copy of this sheet to bring to the grocery store.
 
 Dr. Oz's 48-Hour Weekend Cleanse Shopping List
 
Prepare for Dr. Oz's 48-Hour Weekend Cleanse by taking this shopping list with you to the supermarket. Click here for a printable version of the 48-Hour Weekend Cleanse Shopping List.
 
 
Dr. Oz's 48-Hour Weekend Cleanse Recipes
 
Breakfast: Quinoa with Chopped Prunes
 
Ingredients
Makes 1 serving
1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flax seed oil
1/3 cup chopped prunes
1/4 cup rice milk
 
Directions
In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
Before serving, stir in 1 tbsp of flaxseed oil.
 
Snack: Detox Drinks
 
Kale, Pineapple and Ginger Detox Drink
 
Ingredients
Makes 4 servings (which you can drink throughout the day)
1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (about 4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (about 1/2 cup)
 
 
Directions
Chop ingredients so they are able to fit into juicer. Juice ingredients one at a time. Enjoy!
 
Alternative: Pineapple, Lemon and Pomegranate Blend-Free Detox Drink
Ingredients
Makes 4 servings (which you can drink throughout the day)
3/4 cup unsweetened pineapple juice
1 lemon
1 cup unsweetened pomegranate juice
3 cups water
 
Directions
Combine all ingredients and mix in a cup. Enjoy!
You can consume as many of these snacks as you'd like throughout the day.
 
Alternative Snack: Fresh Veggies
 
Ingredients
Celery
Radishes
Cucumber
Green beans
Olive oil
Lemon juice
Salt
Pepper
 
Directions
Cut up celery, radishes, cucumber and green beans.
For dressing, combine olive oil, lemon juice, salt and pepper. Mix well.
You can consume as many of these snacks as you'd like throughout the day.

 
Lunch: Fruit Smoothie
 
Ingredients
Makes 1 serving
1/2 cup almond or hemp milk (plain/unsweetened)
1 tbsp ground flaxseed or chia
1/4 cup frozen blueberries
1/4 banana
1/2 cup ice
 
Directions
Combine all ingredients in a blender. Blend until smooth. 
 
Dinner: Vegetable Broth Soup
 
Ingredients
Makes 5 servings
2 red onions, roughly chopped
2 stalks celery, roughly chopped
1 fennel bulb, fronds and stalks included, roughly chopped
2 tsp caraway seeds
2 tsp sea salt
Freshly ground pepper
1 cup sliced shitake caps
4 large cloves garlic, chopped
1 cabbage, roughly chopped
2 quarts water
2 tbsp paprika
2 tbsp fresh oregano, chopped
8 sprigs parsley, chopped stems and leaves
1/2 cup parsley, chopped
 
Directions
Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water.
Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning.
Remove whole parsley sprigs and serve topped with some freshly chopped parsley.
Serve with a side of traditionally fermented sauerkraut and chopped apples (warm or room temperature).



 http://www.doctoroz.com/videos/48-hour-weekend-cleanse

Thursday, March 21, 2013

Health Benefits of Coconut Oil - organicfacts.com

Health Benefits of Coconut Oil

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial and soothing properties.

Coconut oil is used extensively in tropical countries especially India, Sri Lanka, Thailand, Phillipines etc, which have a good production of coconut oil. The oil was also once popular in western countries such as United States and Canada; however, there was a strong propoganda in 1970s spread by the corn oil and soy oil industry against coconut oil. Coconut oil was considered harmful for the human body due to its high saturated fat content till the last decade (2000s) when people started questioning this propoganda. Let us get into some details of how coconut oil works for our body.

How is lauric acid used by our body?


The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and helicobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system. The Coconut Research Center has compiled various benefits in both traditional and modern medicine.

Before we move on to the benefits of coconut oil in detail, let us understand its composition.

Composition of Coconut Oil:


Coconut oil consists of more than ninety percent of saturated fats (Don’t panic! First read to the last word. Your opinion may change), with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin coconut oil is no different from this. Let us have a bit detailed study of this..

Saturated fatty acids: Most of them are medium chain triglycerides, which are supposed to assimilate well. Lauric acid is the chief contributor, with more than forty percent of the share, followed by capric acid, caprylic acid, myristic acid and palmitic.

Polyunsaturated fatty acids: Linoleic acid.

Monounsaturated fatty acids: Oleic acid.

Poly-phenols: Coconut contains gallic acid, which is phenolic acid. These poly-phenols are supposed to be responsible for the fragrance and the taste of coconut oil and Virgin Coconut Oil is rich in these poly-phenols.

Certain derivatives of fatty acid like betaines, ethanolamide, ethoxylates, fatty esters, fatty polysorbates, monoglycerides and polyol esters.

Fatty chlorides, fatty alcohol sulphate and fatty alcohol ether sulphate, all of which are derivatives of fatty alcohols.

Vitamin-E and vitamin K and minerals such as Iron.

Health benefits of coconut oil


Let us now explore the benefits of coconut oil in detail:

Hair care:


Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. It is effective in reducing the protein loss for damaged and undamaged hair.

Coconut oil is extensively used in the Indian sub-continent for hair care. Most of the people in these countries apply coconut oil on their hair daily after bath. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. Research study indicates that coconut oil provides better protection to hair from damage caused by hygral fatigue.

Regular head massage with coconut oil ensures that your scalp is free of dandruff, even if your scalp is dry. It also helps in keeping hair and scalp free from lice and lice eggs.

It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.

Skin care


Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. Further, unlike mineral oil, there is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oil therefore is a safe solution for preventing dryness and flaking of skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. Therefore coconut oil forms the basic ingredient of various body care products such as soaps, lotions, creams, etc., used for skin care. Coconut oil also helps in preventing premature aging and degenerative diseases due to its antioxidant properties.

Heart diseases


There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats. However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

Weight loss


Coconut oil is very useful in reducing weight. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.

Digestion


Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.

Immunity


Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.

Healing and infections


When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.

Infections: Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, etc.

Other


Coconut oil is strongly recommended for other benefits which are given below. Usage of coconut oils mildly helps for the following:

Liver: The presence of medium chain triglycerides and fatty acids helps in preventing liver diseases as they substances are easily converted into energy when they reach the liver, thus reducing work load on the liver and also preventing accumulation of fat.

Kidney: Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones.

Pancreatitis: Coconut oil is also believed to be useful in treating pancreatitis.

Stress relief: Coconut oil is very soothing and hence it helps in removing stress. Applying coconut oil to the head followed with a gentle massage helps in removing mental fatigue.

Diabetes: Coconut oil helps in controlling blood sugar, and improves the secretion of insulin. It also helps in effective utilization of blood glucose, thereby preventing and treating diabetes.

Bones: As mentioned earlier, coconut oil improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones. Thus coconut oil is very useful to women who are prone to osteoporosis after middle age.

Dental care: Calcium is an important element present in teeth. Since coconut oil facilitates absorption of calcium by the body, it helps in getting strong teeth. Coconut oil also stops tooth decay.

HIV and cancer: It is believed that coconut oil plays an instrumental role in reducing viral susceptibility of HIV and cancer patients. Preliminary research has shown indications of the effect of coconut oil on reducing the viral load of HIV patients (Reference).

Finally, coconut oil is often preferred by athletes and body builders and by those who are dieting. The reason behind this being that coconut oil contains lesser calories than other oils, its fat content is easily converted into energy and it does not lead to accumulation of fat in the heart and arteries.

Coconut oil helps in boosting energy and endurance, and enhances the performance of athletes.

Coconut oil and Alzheimer's disease: There are reports of research conducted by Dr. Newport stating that coconut oil is useful for treating Alzheimer's disease. Apart from this there is no scientific evidence or traditional knowledge or coconut oil being used for treating Alzheimer's. It was also not known traditionally that coconut oil helps in the brain function.

Why is coconut oil solid?: Unlike most other oils, coconut oil has a high melting point - about 24 to 25 degress Celcius or 76-78 Farenheit. Therefore it is solid at room temperature and melts only when the temperatures go high. Hence, if you buy a bottle of coconut oil and find it solid, don't think that there is some problem with it. Coconut oil is like this only. And of course, don't keep it in your refrigerator.

How to use coconut oil?: If you are using coconut oil for topical purposes, especially hair care, just melt the oil (if it is solid) by keeping the bottle in the sun or warm water. You can also take some coconut oil out and put it in a small bowl and heat the bowl over a flame (do not use microwave).

Then take the oil on your palm and apply it to your hair. If you want to use it for internal consumption, simply replace butter or vegetable oils with coconut oil in your recipes. Remember, you need not switch to coconut oil completely, as you will miss the benefits of other oils and dairy products.

Can I use coconut oil for cooking?: Yes, in most of the tropical coastal regions, people use coconut oil for coooking.

I don't like the taste of coconut oil. What Should I do?: Try using coconut oil in some different recipe. That may help. If you get nauseated after eating coconut oil, don't force yourself. As it happens with any other food item, your body may be allergic to coconut oil and it is best not to consume it.

This article is written by Kiran Patil

Visit the website of Coconut Research Center to get a list of the scientific literature on coconut oil



http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

 

Wednesday, March 20, 2013

Seaweed Health Benefits - greenfootsteps.com

Seaweed Health Benefits

Seaweed health benefits are legendary.


Seaweed is one of the greatest health secrets - a true "super food".
A woman harvesting seaweed in ChileThis may seem surprising - that such a humble and common class of plants could offer us very much in terms of health. But seaweed health benefits have been known for a long time - and modern science is revealing more and more about this super-food.
The fact is seaweed is packed full of much-needed vitamins and minerals, including some relatively rare trace elements.

Picture, above: A woman harvesting seaweed in Chile. Picture thanks to Relapsed Nun on Flickr.

Seaweed health benefits - a bit of pre-history!

Humans have been eating seaweed for millennia. Many early communities lived close to the shore because the seas offered a constant and dependable food source. Neolithic communities in Britain for example clustered around coastal lands where rich and diverse foodstuffs were readily available. The west coast of Scotland is peppered with brochs and burial chambers from Neolithic times and earlier. The farmers of those times would certainly have supplemented their shellfish and seafood diets with some of the local seaweeds.

Some of these traditions are far from extinct. In Wales lava bread is well known and still eaten today. Ireland, too has a rich tradition of seaweed harvesting and use which is now finding new and wider markets. Japan and China are famed for their seafoods and some sought-after gourmet seaweeds come from there.

Seaweed health benefits and seaweed eating have been mainly explored by island and coastal peoples. Japanese culture has developed seaweed cuisine to a notable level. The flavours and textures add a subtle and exotic element to Japanese food which has made it increasingly popular in the west. They have perhaps exploited seaweed's culinary possibilities more than any other nation. Where most nations manage one or two seaweed types at most, the Japanese have five common types in regular use. In Japan people take seaweed eating seriously; as much as 4 kilograms is eaten per person per year!
 

Here are a few facts about seaweed benefits for our health.

So what's the deal? Why is seaweed such a wonder food? And is it worth incorporating it into our daily lives? What can it add to a green lifestyle?


Seaweeds are algae and they have unique health and nutritional properties. Algae use sunlight to photosynthesise food for themselves but they are far simpler in structure than most land plants.
Here are some of the main types of seaweed available in the west. The main health benefits are described with each type.

You don't have to trek down to the sea; most of them should be available in a health food outlet somewhere in your neighbourhood. Failing that, you can buy some of them mail order.

LAVER or NORI


Laver or lava (Porphyra umilicali) is the word for a type of kelp much used by the Irish and the Welsh. In Wales it is still made into flat cakes called lava bread. Japanese Nori is a similar plant; there are several good variants available. The Welsh still eat their lava bread with cockles and sometimes with bacon. It is now mainly harvested in Scotland.

Nori is rich in iodine and iron and quite high in protein. It is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin (B2). Not only does it have all these nutritional riches, it is also a low-fat food!

Nori is a type of laver sold in the west. It's an important part of Japanese, Chinese and Korean cuisines and is now a multi-million dollar industry. Nori tends to be sold as flat sheets or flakes. It is also often toasted. If you have eaten sushi, chances are that you have eaten nori; it is often used for wrapping rolled pieces of sushi.

The Japanese and Chinese industries are still quite labour-intensive. Ways to modernise seaweed production have been sought but so far no really intensive system has been developed. The seaweed grows on racks or ropes over 45 days. However, the harvesting is increasingly mechanised and the finished nori is produced and packed in modern factories.

Japanese nori is grown in the Ise Bay region - a mountainous and well-forested coastal area where the sea waters are still relatively pure. Development is restricted in order to protect the seaweed quality and purity, (though there is an international airport and some built-up areas.)


DULSE


Palmaria palmata, or dulse is reddish brown and is accounted a delicacy by many. It has doubtless been harvested for many, many a century but the earliest recording of it is 1400 years ago; St Columba and the monks of Iona ate it. Icelandic peoples also used it from early times. Now it is being cultivated and sold as a gourmet food. In Nova Scotia it is called Sea Parsley and is sold fresh. The Irish call it "dilisk" or "dillisk" and you can buy it as a snack food in some pubs.

You can just harvest it yourself from rocks where it has dried in the sun. It grows in the inter-tidal regions, so it is relatively easy to access. If you are concerned about salt levels (sodium) you can soak it overnight in a mixture of milk and water.

You should always make sure that you harvest from uncontaminated areas of shoreline. Take advice from your local authorities and environmental experts if in any doubt. Unfortunately, many coastal areas are far from clean because many pollutants from petrochemicals to human waste.

Dulse is exceptionally nutritious, containing around 10 - 20% protein and a whole slew of vitamins and minerals, including magnesium, iron and beta carotene (which the body uses to manufacture vitamin A.) It is now being farmed in Ireland and elsewhere for its health benefits and for making skin care and cosmetic products.


Irish moss and pepper dulse


Picture, above: Irish moss or carragheen and pepper dulse. Pepper dulse is the feathery looking one. Picture thanks to Akuppa on Flickr.

CARRAGEEN (CARRAGHEEN) or IRISH MOSS


Carrageen, or Irish moss, (Chondrus crispus) is widely used in all sorts of food products because it has emulsifying and gelling properties. It is used to thicken foods and produces a colourless jelly-like consistency, so it is used in lots of commercial desserts. It's also the vegetarian answer to gelatine.

It has lots of nutritional and health benefits, too. In Ireland it was traditionally rated as a cold and cough remedy. It is rich in retinol and minerals.

KELP or KOMBU


Kelp (Laminaria digitata)is found in many areas of the world. It is a brown seaweed with literally thousands of varieties. It is found in all sorts of commercial products, from toothpaste to fertiliser. As it is exceptionally rich in iodine, it used to be the main source for preventing goitre and treating thyroid conditions. It is still highly rated by naturopaths and nutritional therapists for that use.

Kelp use has a long history. It was known in China by the eighth century and has long been a popular snack food and culinary ingredient in Japan. During the Highland Clearances in Scotland it was one of the industries which crofters turned to when they were evicted from their lands. Kelp was burnt to produce soda ash. (The later economic failure of the kelp industry was responsible for many families coming to seek a new life in North America.)

As it also has binding and stabilising properties kelp is used in many commercial applications. However, it's a really great natural health food. It is sold in health food shops very often as Kombu (the Japanese name). The Chinese make a traditional soup stock called "dashi" from it.

Japanese kombu is usually Laminaria japonica. It is now extensively farmed around Hokkaido and in China in the Yellow Sea area. Arame, another Japanese seaweed is also a type of kelp.

Kelp or Kombu is a great source of iron, magnesium and folate (vitamin B9).

WAKAME


Wakame (Undaria pinnatifida) is a type of kelp. It's a tasty and valuable seaweed which can be added into soups and stews. Wakame is mainly produced in Japan and the far east though there are now wakame producers in France (Brittany). It is regarded as a serious pest in New Zealand because it is invading coastal waters.

Recent research shows it to have anti-obesity properties and to be very high in EPA, an essential fatty acid. You can buy a formula to help with slimming at Amazon, based on Wakame.

Wakame is a green seaweed with a slippery consistency and an almost sweet taste. It has a thick band of fibre in the centre which can be easily cut out to give a more palatable effect.

If you make soup with it you could be forgiven for thinking you were eating fish soup. It can easily be added in small amounts to lots of cooked dishes such as stir-fries and stews. It's also delicious as a side dish. The Japanese use it as part of miso soup.

Alaria esculenta is a type of kelp common in Britain which can also be eaten. The popular name is "winged kelp". It's also found in many other northern maritime countries such as Iceland and Norway.

Some other seaweeds:


Other seaweeds which are perhaps less commonly found in the shops include "sea lettuce" and "sea spaghetti". Sea lettuce (Ulva lactuca) looks a little like land lettuce and can be added to salads.

Sea spaghetti (Himanthalia elongata) can be cooked just like pasta spaghetti and used in the same way.

Sweet kelp (Laminaria saccharina) is a sweeter version of kelp. Crofters in Scotland used to feed sweet kelp to their sheep as it produced a sweeter mutton. Now it is being promoted as a health food with endocrine system benefits that may help prevent breast cancers. It can also be found as an ingredient is some sushi restaurants' offerings.
 

Where can you buy seaweed?

 

Seaweed is available in most health food shops, including Holland & Barrett in the UK. You can also often buy seaweed in Chinese grocery stores. Some varieties are available on-line from Amazon, including Nori.

There are several seaweed producers now in Ireland, Scotland and Brittany for example, which may supply local outlets.

If you buy your local (or near-local) seaweed you are helping sustain local industries and keeping the carbon footprint of your seaweed-eating within reasonable limits. Packed, dried seaweed is quite lightweight. Nevertheless, it is an enormous export industry in the far east particularly. If you live in the west, it would make sense to eat your local seaweeds in the main in order to help reduce the environmental costs of shipping.
 

Why bother with seaweed?

 
The taste is fantastic and it adds another dimension to your cuisine. Seaweeds are full of valuable nutrients. (I know I felt almost immediately a lot healthier once I started eating them!)

Many seaweed harvesting companies use traditional methods. They also need pristine seas in order that their products are not contaminated by pollutants. Supporting these industries therefore, helps indirectly in the quest for a cleaner, less polluted planet.

There's no doubt that the many seaweed health benefits make it an excellent item to include in your diet - and it may well be a green thing to do, too. This is a cheap and natural health food which is available to almost everyone. It's certainly worth getting some seaweed health benefits into your life! Buy your seaweed from reputable sources, where possible and help sustain good environmental practices. In this way, you are promoting your own health and adding to your green living because you are helping nurture a relatively green industry.



 http://www.greenfootsteps.com/seaweed-health.html

Monday, March 18, 2013

Quinoa - the world's healthiest foods

Quinoa Quinoa
What's New and Beneficial About Quinoa

  • The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Proposed by the government of Bolivia and receiving strong support from many Central and South American countries, quinoa has now been singled out by the FAO as a food with "high nutritive value," impressive biodiversity, and an important role to play in the achievement of food security worldwide. We realize that quinoa remains unfamiliar to many people, especially in the practical sense of cooking and recipes. But we hope that situation will change, given the remarkable nature of this easily-prepared, nutrient-rich food.
  • Researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa, and two flavonoid—quercetin and kaempferol—are now known to be provided by quinoa in especially concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.
  • Recent studies are providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis. The list of anti-inflammatory phytonutrients in quinoa is now known to include: polysaccharides like arabinans and rhamnogalacturonans; hydroxycinnamic and hydroxybenzoic acids; flavonoids like quercetin and kaempferol; and saponins including molecules derived from oleanic acid, hederagenin and serjanic acid. Small amounts of the anti-inflammatory omega-3 fatty acid, alpha-linolenic acid (ALA), are also provided by quinoa.
  • In comparison to cereal grasses like wheat, quinoa is higher in fat content and can provide valuable amounts of heart-healthy fats like monounsaturated fat (in the form of oleic acid). Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA). Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage. However, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is great news from a nutritional standpoint. The processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa's fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection.


Nutrients in
Quinoa
42.50 g (42.50 grams)
Nutrient%Daily Value

manganese43%

tryptophan21.8%

magnesium20.9%

folate19.5%

phosphorus19.4%

Calories (156)8%

This chart graphically details the %DV that a serving of Quinoa provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Quinoa can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Quinoa, featuring information over 80 nutrients, can be found under the Food Rating System Chart.


Overall Nutrient Richness

Perhaps the most striking health benefit provided by quinoa is its overall nutrient richness. When the nutrient composition of this food is analyzed in depth, the results are unusual and striking. While quinoa can be eaten in the same way as a grain, or ground into flour like is so commonly done with grains, it lacks some important nutritional shortcomings of grains. One of the shortcomings overcome by quinoa involves its protein content. Most grains are considered to be inadequate as total protein sources because they lack adequate amounts of the amino acids lysine and isoleucine. The relatively low level of both lysine and isoleucine in the protein of grains is what causes these amino acids to be considered as the limiting amino acids (LAAs) in grains. In other words, these LAAs prevent grains from serving as complete protein sources in our diet. By contrast, quinoa has significantly greater amounts of both lysine and isoleucine (especially lysine), and these greater amounts of lysine and isoleucine allow the protein in quinoa to serve as a complete protein source. In terms of fat content, quinoa once again overcomes some of the shortcomings of most grains. Since it takes nearly 350 calories' worth of whole wheat to provide 1 gram of fat, whole wheat is not generally regarded as a significant source of fat, including essential fatty acids or heart-healthy monounsaturated fats (like oleic acid). By contrast, since it only takes 63 calories' worth of quinoa to provide 1 gram of fat, quinoa is typically considered to be a valuable source of certain health-supportive fats. About 25% of quinoa's fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 8% come in the form of alpha-linolenic acid or ALA—the omega-3 fatty acid most commonly found in plants and associated with decreased risk of inflammation-related disease. Neither quinoa nor any grains qualify as good vitamin E sources in our WHFoods rating system. However, in the case of quinoa, or rating system does not do full justice to the fact that quinoa contains significant amounts of certain tocopherols (vitamin E family members) largely absent from most grains. For example, one cup of quinoa provides 2.2 milligrams of gamma-tocopherol—a form of vitamin E that has been more closely associated with certain anti-inflammatory benefits in health research. Quinoa is also a good source of RDA nutrients like folate, copper, and phosphorus in contrast to whole wheat, which does not qualify as a good source in our rating system. Yet another key mineral—calcium—is especially concentrated in quinoa in comparison to grains. On an ounce-for-ounce basis, quinoa provides over twice the amount of calcium as is found in whole wheat. Quinoa is an equally impressive food in terms of its overall phytonutrient benefits. In many Central and South American countries, the leaves of the quinoa plant are valued for their betacyanin pigments, which provide some of their bright reddish shades. But even the seeds themselves can be phytonutrient-rich and can provide significant amounts of antioxidants like ferulic, coumaric, hydroxybenzoic, and vanillic acid. The antioxidant flavonoids quercetin and kaempferol are also especially plentiful in quinoa. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration of high-flavonoid berries like cranberry or lingonberry. Considered in combination, these diverse nutrient benefits of quinoa give it uniqueness among grain-related foods. For us, this high overall level of nourishment provided by quinoa may qualify as its greatest health benefit.
 
Anti-Inflammatory Benefits

Most of the quinoa studies that we've seen in this area have been animal studies. However, we believe that the preliminary indications for humans are very promising. Research has shown the ability of daily quinoa intake to lower levels of inflammation in fat (adipose) tissue in rats and in the linings of their intestine as well. We're not surprised at either of these results because a wide range of anti-inflammatory nutrients is already known to be present in quinoa. This list of anti-inflammatory nutrients includes phenolic acids (including hydroxycinnamic and hydroxybenzoic acids), members of the vitamin E family like gamma-tocopherol, and cell wall polysaccharides like arabinans and rhamnogalacturonans. Somewhat more controversial in this anti-inflammatory nutrient list are the saponins found in quinoa. Saponins are the bitter tasting, water-soluble phytonutrients found in the outer seed coat layer of quinoa. (More specifically, the saponins found in quinoa are derived from hederagenin, oleanic acid, phytolaccagenic acid, and serjanic acid.) The quinoa saponins have been shown to have both anti-inflammatory and antioxidant properties. However, soaking, boiling, and milling can reduce their presence, and, in general, this reduced presence is usually regarded as a good thing since it can make the quinoa much more enjoyable for most people to eat. In research to date, the relationship between and anti-inflammatory benefits of quinoa and saponin levels has yet to be clarified. However, even though more research is needed in this particular phytonutrient area, the list of anti-inflammatory nutrients in quinoa remains impressive.
 
Other Benefits

We have yet to see large-scale human studies on intake of quinoa and risk of type 2 diabetes or risk of cardiovascular disease. However, we would expect such studies to show significantly reduced risks. With respect to type 2 diabetes, quinoa simply has too many things in common with other foods known to decrease risk. At the top of the list here would be its fiber and protein content. Quinoa is a good source of fiber—one of the key macronutrients needed for health blood sugar regulation. It also provides outstanding protein quality, even in comparison to commonly-eaten whole grains. Strong intake of protein and fiber are two dietary essentials for regulation of blood sugar. Because chronic, unwanted inflammation is also a key risk factor for development of type 2 diabetes, the diverse range of anti-inflammatory nutrients found in quinoa also make it a great candidate for diabetes risk reduction. Animal studies have already demonstrated the ability of quinoa to lower total cholesterol and help maintain levels of HDL cholesterol (the "good" cholesterol). While we would expect these results in humans as well, we would also expect the anti-inflammatory nutrients in quinoa to help protect human blood vessels from inflammatory damage. Protection of this kind would also provide reduced risk of many cardiovascular diseases, including atherosclerosis. We expect to see future, large-scale human studies demonstrating the benefits of quinoa for risk reduction in this area of cardiovascular disease. The antioxidant and anti-inflammatory phytonutrients in quinoa also make it a likely candidate for cancer risk reduction in humans. Given the preliminary animal results involving the digestive tract, risk reduction for colon cancer may turn out to be a special area of interest. A final area of likely benefit involves decreased risk of allergy—especially for individuals who have adverse reactions to certain grains and seek practical alternatives. Already, several public organizations have recommended quinoa as a substitute for wheat whenever the avoidance of this gluten-containing grain is required. The low-allergy potential of quinoa—coupled with its relatively high digestibility—has also made it a food of special interest in the diet of children and toddlers.
 

Because quinoa is typically consumed in the same way as the cereal grasses (wheat, oats, barley, and rye), we group it together with those foods on our website. However, quinoa is not a cereal grass at all, but rather a member of the same food family that contains spinach, Swiss chard, and beets. Many researchers refer to quinoa as a "pseudocereal." This term is typically used to describe foods that are not grasses but can still be easily ground into flour. The scientific name for quinoa is Chenopodium quinoa. Researchers date the popularity of quinoa to approximately 3000 BC, when its consumption became widespread in the Andes mountains regions of South America. About 250 different varieties of quinoa were already present at that time, giving quinoa a remarkable tolerance for different growing conditions. Quinoa is able to survive high altitudes, thin and cold air, hot sun, salty or sandy soil, little rainfall, and sub-freezing temperatures. In addition, all parts of the plant could be eaten, including not only the seeds that we buy in the store and that may also have been dried and ground into flour, but also the leaves and stems. Betacyanin pigments presemt in some quinoa leaves given them their bright reddish color, but it's also possible to find orange, pink, purple, tan, and black quinoa as well. Quinoa leaves taste similar in flavor to the leaves of their fellow chenopods, namely, spinach, chard, and beets. Cooked quinoa seeds are fluffy and creamy, yet also slightly crunchy. They may also sometimes have an amazing translucent appearance. The flavor of the cooked seeds is delicate and somewhat nutty. The word "quinoa" is pronounced "KEEN-wah." It comes from the Spanish word, quinua, which itself comes from the word "kinwa" or "kinua" in the Quechua dialect.
 

The history of quinoa is clearly rooted in South America, in the Andes region that is currently divided up between the countries of Argentina, Bolivia, Chile, Columbia, Ecuador, and Peru. Along with maize, quinoa was one of the two mainstay foods for the Inca Empire that had its start around 1200 AD. As previously mentioned in the Description section, quinoa was a food that could survive in a wide variety of growing conditions. Along with its unusual nutrient richness, its adaptability helped it gain popularity among the Incas for hundreds and hundreds of years. Most quinoa consumed in the United States still comes from South America. Peru remains the largest commercial producer of quinoa, harvesting 41,079 metric tons in 2010. Bolivia was the second largest producer with 29,500 metric tons. Together, these two South American countries produced nearly 99% of all commercially grown quinoa in 2010. In terms of export sales, quinoa has risen to the level of an $87 million dollar business in these two countries. Some commercial quinoa production takes place in the United States, although total cultivation remains under 10,000 pounds. The Colorado Rockies have been a place of special interest for quinoa production, and some production has also occurred in the states of California, Washington, and Oregon. Interest in quinoa has recently spread to India (including the North-India Plains and high-altitude areas of the Himalayas), other parts of Asia (including Japan), as well as to Africa and part of Europe. Designation of the year 2013 as "The International Year of the Quinoa" by the Food and Agricultural Organization of the United Nations (FAO) may also trigger greater attention to this food worldwide.
 

Quinoa is generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the quinoa are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it. The most common type of quinoa you will find in the store has an off-white color but red and black quinoa are becoming more available. You may even be able to find a tri-color mixture sold in packages or bulk bins. Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.
 
 
Tips for Preparing Quinoa

Processing methods used in the commercial milling of quinoa usually remove most of the saponins found in the outer coat of the quinoa seeds. Because the quinoa saponins are largely responsible for its bitter taste, many people chose to rinse and rub the seeds after purchase to remove any bitter taste that may remain in the seeds. An effective method to do so is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. After completing this process, you can taste a few seeds to determine if a bitter taste remains. If it does, simply continue this rinsing and rubbing process until you no longer taste a bitter residue.
 
The Healthiest Way of Cooking Quinoa

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes. Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn't even belong to the same plant family as wheat, oats, barley, or rye. Some studies also show quinoa flour to have higher-than-expected digestibility. Both of these factors would be expected to decrease the risk of an adverse reaction to quinoa—especially in comparison to a cereal grass like wheat.  While it is possible to make baked goods and pastas out of 100% quinoa flour, most companies combine quinoa flour with other flours (like tapioca flour or rice flour) or with oatmeal to produce a lighter texture. (Products made with 100% quinoa flour typically have a heavy and dense texture, sometimes referred to as "truffle-like.") When combined with rice flour or tapioca flour, however, quinoa-based products definitely qualify as gluten-free and should help reduce risk of adverse reactions.
 

  • Combine cooked chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.
  • Add nuts and fruits to cooked quinoa and serve as breakfast porridge.
  • For a twist on your favorite pasta recipe, use noodles made from quinoa.
  • Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.
  • Add quinoa to your favorite vegetable soups.
  • Ground quinoa flour can be added to cookie or muffin recipes.
  • Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgar wheat with which this Middle Eastern dish is usually made.

For some of our favorite recipes, click Recipes.
 

Quinoa is not a commonly allergenic food and is not known to contain measurable amounts of purines. Because quinoa does not belong to the plant family containing wheat, oats, barley, and rye, it is also a gluten-free food. Some studies also show a higher-than-expected digestibility for quinoa, making it a food less likely to produce adverse reactions. However, like all members of the Amaranthaceae-Chenopodiaceae plant family (including spinach, chard, and beets), quinoa does contain oxalates, and sometimes in substantial amounts. The oxalate content of quinoa ranges widely, but even the lower end of the oxalate range puts quinoa on the caution or avoidance list for an oxalate-restricted diet.
 

Quinoa is food of high protein quality and is typically regarded as an adequate source of all essential amino acids, including lysine and isoleucine. It provides a variety of antioxidant phytonutrients, including ferulic, coumaric, hydroxybenzoic, and vanillic acid. Antioxidant flavonoids including quercetin and kaempferol are also especially plentiful in quinoa. Anti-inflammatory polysaccharides in quinoa include arabinans and rhamnogalacturonans. Many members of the vitamin E tocopherol family are provided by quinoa, including important amounts of gamma-tocopherol. Quinoa is a very good source of antioxidant-promoting manganese. It is also a good source of heart-healthy magnesium, folate, and fiber, as well as bone-building phosphorus and copper. For an in-depth nutritional profile click here: Quinoa.
 
In-Depth Nutritional Profile
 
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Quinoa is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart
 
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Quinoa
42.50 g
42.50 grams
156.40 calories
Nutrient Amount DV
(%)
Nutrient
Density
World's Healthiest
Foods Rating
manganese 0.86 mg 43.0 4.9 very good
tryptophan 0.07 g 21.9 2.5 good
magnesium 83.72 mg 20.9 2.4 good
folate 78.20 mcg 19.6 2.3 good
phosphorus 194.22 mg 19.4 2.2 good
World's Healthiest
Foods Rating
Rule
excellent DV>=75% OR
Density>=7.6 AND DV>=10%
very good DV>=50% OR
Density>=3.4 AND DV>=5%
good DV>=25% OR
Density>=1.5 AND DV>=2.5%

In-Depth Nutritional Profile for Quinoa

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