Food As Medicine

Everyone of us has the natural instincts to doctor our own body, use food as medicine and be an inner leader keeping us healthy, what I mean by this is “what we eat and how well we eat, determines how healthy and well we feel”.

Using a knife and fork can save your life,  the right food helps you live well longer, taste food better, and your taste buds with thank you by recognising good for you foods better acting as your medicine cabinet.

You can teach yourself how to cook food as medicine and how to make healthy food taste better than ever, by using fresh and healthy ingredients that brings not only culinary skills to the table and healthy meals packed with natural medicinal benefits to achieve wellness and help live longer.

Did you know….

Sardines, eat as much as you can stomach because it keeps your mind sharp, the fish oil helps to reduce mental decline in old age.

Pomegranates, Tomatoes, Dark Chocolate and Tea are high in antioxidants that migrate to upper layers of your skin, these types of foods create a resistance to ultra violet damage caused by the sun. This doesn’t replace sunblock, but can be of benefit to increase the effectiveness of maintaining better skin health, especially if skin cancer runs in the family.

BroccoSprouts provides as much cancer fighting sulforaphane as one and a quarter pounds of adult broccoli. It’s the ultimate free radical fighter, only one ounce contains 4 percent of rdi of dietary fiber, 15 percent or rdi vitamin C, and 2 percent rdi Calcium.

Broccoli and Tomato have hundreds of protective phytonutrients that help prevent chronic diseases like prostate cancer. The glucosinolates are what helps protect your body by helping your body detoxify poisons, including carcinogens. Lycopene is a carotenoid which is a natural antioxidant colouring generally in the prostate and testes. Eating lycopene foods as opposed to taking supplements is best in lowering prostate cancer risk. A cup and a half of Tomato sauce and a cup and a half of Broccoli daily is all that’s needed to gain benefits.

Fresh Green Beans, Cauliflower and Leeks either eaten fresh or cooked from frozen are better in folate resource then when are left to thaw, which loses more than 55 percent folate.

Leaving the skins on your vegetables whenever possible is better for you, all the nutrients lays just beneath the skin has all the fiber and texture.

Tomatoes are a super food due to the Carotenoids inside, and the Lycopene protects against Heart Disease, Prostate and Cervical Cancer. Cooked tomatoes release more lycopene than uncooked tomatoes and when you add a bit of healthy fats like Olive Oil, your body is able to absorb the lycopene 4 times faster.

If your eating a height diet of omega-6s, it’s possible your turning on a cancer growth. A study at the San Francisco VA Medical Center showed the growth in the laboratory being switched on with high doses of omega-6s, calling it a cancer cascade.

Nuking that steak for sixty seconds in the microwave and pouring off the amino acids that leak out, will have 90 percent fewer cancer- causing heterocyclic amines (HCAs) before you cook it on the grill, than if you tossed it straight on the grill flame. Cooking the steak on lower temperatures will also help to keep the juiciness and minimise the HCAs. Marinades are best when are low-sugar, low-fat marinades, or better still, a dry spice rub which helps to barricade the meat against HCAs, which can also effect DNA. Cut off any char, because that is carcinogenic, and always serve a side of cruciferous vegetables with phytochemicals of broccoli, kale, Brussels sprouts, cauliflower and watercress as they help to detoxify the carcinogens, especially in well done meat.

Clove, Garlic, Cinnamon, Oregano and Sage are hard at work to do more than add delicious flavour to your food, these spices and herbs may stop the growth of E. coli bacteria in uncooked meat. These ingredients combined can reduce bacteria by more than 99 percent. Alas, people can still get sick from meat that is 99 percent free of E.coli.

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