Anti-Aging Effects of Blueberries

Blueberry season is almost coming. But this sweet, flare-crowned, indigo superfruit is more than just a mouth-watering delight to your craving senses. Would you believe that this favourite has a wide range of micronutrients that do not only protect the body from diseases, but also aging?

High Antioxidant Value

Blueberries, along with blackberries, strawberries, and plums, have the highest total antioxidant capacity of any food. It is being regarded as one of the “superfuits” having the promising combination of nutrient value, emerging research evidence for health benefits, versatility for manufacturing popular consumer products, and antioxidant strength.

Antioxidants are thought to aid in guarding the body against the detrimental effects of free radicals to cells and the chronic diseases associated with the course of aging. The antioxidants present in this fruit can protect the cell, so there is less chance for aging. Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries.  Blueberries also contain anthocyanins and phenolics that can also act as antioxidants.  With this, the effects of blueberries to the skin are copious.

Neuron Protection

The compound anthocyanin, found in blueberries, is thought to slow down age-related loss in the mental capacity of humans. Those who eat more blueberries are thought to have better functioning in motor behavioral learning and memory. Anthocyanin also gives blueberries their colour and might be the key factor of the blueberry’s antioxidant and anti-inflammatory properties. While it is thought that aging can decrease cognitive and motor functions, blueberries can be of huge help to improve mental functioning.

Better balance and coordination

Blueberries also have positive effects to balance and coordination. In a study by Dr. James Joseph of Tufts University, it was found that a diet loaded with blueberries counteracted poor balance and coordination associated with aging. In this study published in the Journal of Neuroscience, Joseph fed four groups of rats a normal diet. But among these groups were given blueberries, spinach, or strawberries.

For 18 weeks, the rats were tested for mental functioning, muscle strength, coordination, and balance. The two groups which were fed with strawberry and blueberry extracts performed well on these tests, but the group fed with blueberries executed the most improvement.

Not only that, findings also showed that blueberries improved the neuronal functioning of the rats. Dr. Joseph suspects the findings are a result of blueberries' rich store of flavonoids -- phytochemicals that have an effect on cell membranes. These findings suggest that nutritional intervention can offer hope to those suffering poor balance and coordination related to aging.

Prevention of diseases

A serving of blueberries provides a relatively low glycemic load while providing a diverse range of nutrients, which also means there are fewer calories (good news for calorie-watchers) in a serving full of phytochemicals and nutrients such as iron, vitamins C and E. Because of the phytochemicals present, the risk of acquiring some deadly diseases may also be prevented.

Anthocyanins, proanthocyanidins, flavonols, and tannins found in this wonderful fruit may help prevent cancer by inhibiting some cancer mechanisms. These components protect the DNA from damage and disintegration caused by free radicals.

At a symposium on berry health benefits, there have been reports that eating blueberries and other similar fruits like cranberries may improve the cognitive deterioration occurring in Alzheimer's disease and other conditions of aging. Blueberries may help lower the damages of stroke.

Researches have also shown that blueberries may help prevent urinary tract infections (UTI), hypertension, and hypercholesterolemia that can also lead to potentially fatal heart disease.

With blueberries, your tongue, and more importantly your health would get the best out of it. Well, even without all these benefits in mind, who wouldn’t die for a serving of blueberries?

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7 Reasons Why You Should Be Using Coconut Oil

It is a common misconception that coconut oil is bad for you. People all over the world are experiencing the healthy benefits of using coconut oil. It is actually one of the healthiest oils you can consume. Here are the top seven reasons why you should use coconut oil as an alternative to other common cooking oils.

1. Coconut oil doesn't turn to fat in your body.

Unlike many other common oils, like soy (vegetable) and corn, coconut oil won't make you fat. Coconut oil contains medium-chain triglycerides (MCT), which are an easy fuel for the body to burn, without turning to fat. Most other cooking oils and fats contain long-chain triglycerides (LCT). LCT's are usually stored as fat. Since coconut oil is a MCT, it is more easily absorbed and converted to energy quicker.

People in the tropics have relied on coconuts as a traditional staple in their diet for centuries. They consume large amounts of coconut oil every day. Instead of getting fatter, it helps them stay healthy, lean and trim. When they switch from coconut oil to our modern oils, they develop obesity and the health problems that our modern society faces.

Some other people who have known this truth for a long time are people who are in the animal feed business. When livestock are fed vegetable oils, they put on weight and produce more fatty meat. When they are fed coconut oil, they become very lean.

2. Coconut oil increases your metabolism.

Not only does coconut oil convert to energy quicker in your body, it increases your metabolism, which promotes weight loss. Because it boosts your metabolism, it helps your body burn fat more effectively.

Coconut oil may triple your calorie burn. Since coconut oil is a MCT, it is converted to energy so quickly that it creates a lot of heat. In a study published in the American Journal of Clinical Nutrition, MCT's burn three times more calories for six hours after a meal than LCT's.

The February 15, 2005 issue of Woman's World magazine stated that coconut oil is the "underground high-metabolism secret."

This is great news for people who have thyroid problems, since coconut oil improves sluggish thyroids by stimulating the production of extra thyroid hormones. Most other common oils, like vegetable (soy) and corn have been shown to inhibit thyroid function.

3. Coconut oil has omega 3 fatty acids.

Most cooking oils contain omega 6 fatty acids, something we get way too much of in the United States. Our omega 6 to omega 3 ratio should be 1:1 but it is more like 50:1. We need to drastically cut back our omega 6 oils and consume much more omega 3 oils to be healthy. And coconut oil is filled with these healthy omega 3 fatty acids.

4. Coconut oil gives you energy.

Because of the healthy omega 3 fatty acids and the fact that it increases the metabolism, most people that switch to coconut oil feel a burst of added energy in their daily life.

This is because coconut oil is nature’s richest source of medium-chain triglycerides (MCT's), which increase metabolic rates and lead to weight loss. MCT's promote thermogenesis, which increases the body's metabolism, producing energy.

This is because coconut oil is nature’s richest source of medium-chain triglycerides (MCT's), which increase metabolic rates and lead to weight loss. MCT's promote thermogenesis, which increases the body's metabolism, producing energy. Many people with chronic fatigue syndrome and fibromyalgia have found that adding coconut and coconut oil to their diet was helpful to them.

5. One of the best things you can use on your skin and hair is coconut oil.

Coconut oil one of the best things you can apply directly on your skin and hair. It gives temporary relief to skin problems like rashes. It aids in healing and restoring skin to a younger appearance. It has also been known to help with people who suffer from yeast infections in the skin, as well as many other skin problems.

Not only does is soften and smooth your skin, coconut oil has antioxidant properties that protect the skin from free radical damage. Coconut oil makes excellent massage oil too.

6. Coconut oil has healthy benefits that most other oils do not.

Evidence is mounting that coconut oil has anti-fungal, anti-bacterial and anti-viral effects when both consumed and used topically on the skin.

Most oils oxidize and turn rancid very quickly causing free radical damage in our bodies. Coconut oil is not easily oxidized and does not cause harmful free radical damage like polyunsaturated vegetable oils. Free radical damage is thought to be responsible for many ailments in our body from arthritis to increased susceptibility to cancers.

Coconut oil also helps our bodies absorb other nutrients more effectively, such as Vitamin E.

7. Coconut oil is one of the best oils you can use for cooking.

It has a higher smoke point than olive oil, which means it can take higher temperatures better. There are several healthy omega 3 oils we can choose to consume, such as flax and olive oil, but they don't do well under the high heat we use for cooking. Coconut oil can be used in higher cooking temperatures.

It is harder for coconut oil to go rancid, unlike other cooking oils, which are usually rancid long before you even bring them home. Rancid oils cause free radical damage in the body, which is a leading cause of cancer. Coconut oil is stable for over a year at room temperature.

Because of the misinformation we have been given for years, we have lost out on the healthy benefits that coconut oil has given the people of the tropics for centuries. But now it has been rediscovered! Coconut oil is so effective, it won't be long before we see coconut oil supplements promoted, but you can get the jump on the popular crowd and start consuming and cooking with coconut oil today!

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What in the World is a Crossover Food?

Looking for healthy, inexpensive and versatile ways to add more protein into your diet?

Why not consider dried beans?

Dried beans, also known as legumes and pulses, are not only a great source of protein, but are low in fat, packed with vitamins, minerals and both soluble and insoluble fiber.

Ask any vegetarian how they get enough protein in their diet and they probably will say “I eat a lot of beans”.

Protein, Fiber, Vitamins and Minerals
Beans are an excellent, non-fat source of protein.  Just one cup of beans has about 16 grams, about the same as 3 ounces (audio cassette size) piece of chicken, fish or beef.

Because they are a plant, they contain fiber, vitamins and minerals like vegetables.  Nutritionists refer to them as “crossover foods” which means they can be used in a meal as a protein or vegetable item.  Take a look at the cuisines of different countries and cultures.  You will notice that most cultures include beans, prepared in many different ways. Such a versatile food!

Another unique quality of beans is the fiber.  Beans contain both soluble and insoluble fiber.  Huh? What does this mean?

 the stuff that makes food move through your body more easily.  Insoluble fiber has received a lot of publicity in recent years because of the link to a high fiber diet and lowered risk of several types of cancer.

Soluble fiber forms a “gooey” substance in the digestive process that helps with processing of fats, cholesterol and slows the release of carbohydrates into the bloodstream.  The American Diabetic Association loves beans!

Beans are rich in antioxidants, folic acid, vitamin B-6 and magnesium.  Folic Acid and B-6 are known for their ability to lower homocysteine levels in the blood.

Elevated blood levels of homocysteine in the blood are associated with risk for heart attack, stroke and peripheral vascular disease.  20-40 percent of patients with heart disease have elevated homocysteine levels.

So, what’s the downside of this wonderful food?  If you are not used to a high fiber diet….flatulence. As with the introduction of any high fiber food, go easy with the amounts the first few days until your body adjusts. Then any uncomfortable feeling will probably pass.

How to Cook
You can use canned beans which are nutritionally similar to dried ones.  It’s a good idea to rinse the beans before eating them to remove the salt and preservatives used in canning.

Generally, beans are not complicated to cook, but require time.  Most beans, except lentils, require an overnight soak in water to soften them up.  Then they can be simmered until soft on the stove or in a slow cooker.  Generally, the bigger the bean, the longer they take to cook.  One thing to note: after soaking, rinse the beans and cook them in new water.  This will help prevent flatulence!

Beans can be frozen after cooking and used in sauces, soups, salads or anywhere your imagination takes you. Where I live, red bean ice cream is popular.  Delicious!

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