I have been ask to start a "Nutritions" Thread. I will be putting in here some of the things that will help with your lifestyle and your health as well.

If you have any comments on this subjects, please do add your share :)

One of the most common disease we all face in today's world, there are so many different types of Cancer.

If you are taking treatments, that is ok, as you still can use this information to help you along the way. Approximately one-third of all cancers are directly related to diet.

The number one spice or herbs is poppy seeds, imagine that? Well it has been known to help fight cancer cells and it can be added to anything, baking, cooking or even sprinkle a bit on your salad.

A diet containing three or four weekly servings of broccoli, nothing too excessive, was shown to be sufficient to protect individuals from colon polyps.

• Calciferous vegetables (Brussels sprouts, broccoli, cabbage, cauliflower, kale) should be lightly cooked and thoroughly chewed when eaten in order to fully benefit from their anti-cancer potential. Chewing releases the active molecules.

• Freshly crushed garlic is by far the best source of anti-cancer compounds and should be preferred over supplements.

• The key to benefiting from the anti-cancer effects of soy lies in consuming about 50 grams per day of the whole food, such as raw (Edamame) or dry roasted soybeans. Supplements containing Isoflavones are not an acceptable alternative to the whole food and should be avoided.

• Colon cancer appears to be one of the cancers on which cur-cumin may have the greatest positive impact. The daily addition of a teaspoon of turmeric to soups, salad dressings, or pasta dishes is a simple way of providing cur-cumin intake sufficient to prevent the development of cancer.

• Green tea contains large amounts of Catechins, compounds that boast many anti-cancer properties. To maximize the preventative effects afforded by tea, select Japanese green teas, allow for an eight-to-10-minute brewing period and always drink freshly brewed tea, avoiding Thermoses.

• Eating cranberries should be preferred over drinking cranberry juice.
The best way to increase omega-3 levels in diet is to eat fatty fish (wild salmon, sardines, and mackerel) once or twice a week or add one tablespoon of freshly milled flaxseeds to your breakfast cereal.

• Eating two tomato sauce-based meals per week may lower your risk of developing prostate cancer by up to 25 per cent.

• Citrus fruits are essential foods in cancer prevention: for their capacity to act directly on cancerous cells as well as their potential for enhancing the anti-cancer effects of other “Phytochemicalcompounds" present in diet.

• The restorative present in red wine possesses powerful anti-cancer activity, which may be responsible for the beneficial effects of wine on the prevention of certain cancers. Grape juice and cranberry juice contain restorative but at levels 10 times less than red wine.

• The daily consumption of 40 grams of dark chocolate (chocolate containing 70 per cent cocoa mass) may have definite health benefits and should replace or reduce that of sugar- and fat-filled candies with no Phytochemical content.

• Many herbs and spices used as seasonings, in particular ginger, contain large quantities of molecules that act as anti-inflammatory compounds, which also reduce the risks of developing certain chronic diseases.

• Instead of replacing butter with margarine, use olive oil as much as possible as a source of dietary fat; you will benefit from its healthful lipids knowing that it also possesses anti-cancer properties of its own.

Avocados have diverse fats. For a typical avocado:
About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid. (want to stick to saturated fat like Olive oil)
What Are the Health Benefits of Red Potatoes?

A member of the nightshade family -- the same group that includes eggplant and bell peppers -- potatoes became common in European diets in the 1800s, and are a staple in the American diet today. Like other potato varieties, red potatoes come packed with starch -- a concentrated source of energy -- and contribute a significant amount to your daily carbohydrate intake. Red potatoes also contain vitamins and minerals, which make them a beneficial addition to your diet.

Iron and Vitamin C

Reach for red potatoes as a good source of essential iron and vitamin C. Getting enough iron in your diet supports red blood cell function, so that these cells can supply fresh oxygen to your tissues. Iron also helps your cells make energy, so it fuels your active lifestyle. Vitamin C helps your body absorb iron, and it also keeps your tissues strong by increasing collagen production. Each large red potato contains 2.7 milligrams of iron -- 15 and 34 percent of the recommended daily intakes for men and women, respectively. It also provides you with 31.7 milligrams of vitamin C, which is 35 percent of the recommended daily intake for men and 42 percent for women.
Great thread Daisy, I am going to enjoy reading this as I like to eat healthy as much as possible.  :D
Take a teaspoon of mustard and swish it around your mouth for about a minute.
Fluids like green tea lemonade, water and milk can all help with fixing the stench. ...
Yes, mint gum is one way to get rid of garlic breath, but you can also try fresh parsley, mint and minty tea.
Parsley is often found on our plate when we go out to eat, but why don't we eat it?

Here is why....
Parsley is a popular culinary and medicinal herb, which is recognized as one of the functional food for its unique antioxidants, and disease preventing properties.

So next time you go out and order a meal, eat your Parsley as well, you may have a few wide eyes people around you, but hey, who cares?

Blueberries are perennial flowering plants with indigo-colored berries from the section Cyanococcus within the genus Vaccinium. Species in the section Cyanococcus are the most common fruits sold as "blueberries" and are native to North America.
In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw blueberries — rather than relying upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.

As one of the few fruits native to North America, blueberries have been enjoyed by Native Americans for hundreds of years. They have also enjoyed great popularity around the world in cuisines from Asia to the Mediterranean. For more on the Healthiest Way of Preparing Blueberries, see below.

What's New and Beneficial About Blueberries

After many years of research on blueberry antioxidants and their potential benefits for the nervous system and for brain health, there is exciting new evidence that blueberries can improve memory. In a study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory. While participants in the study consumed blueberries in the form of juice, three-quarters of a pound of blueberries were used to make each cup of juice. As participants consumed between 2 to 2-1/2 cups each day, the participants actually received a very plentiful amount of berries. The authors of this study were encouraged by the results and suggested that blueberries might turn out to be beneficial not only for improvement of memory, but for slowing down or postponing the onset of other cognitive problems frequently associated with aging.
New studies make it clear that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants. There's no question about the delicate nature of many antioxidant nutrients found in blueberries. These antioxidants include many different types of anthocyanins, the colorful pigments that give many foods their wonderful shades of blue, purple, and red. After freezing blueberries at temperatures of 0°F (-17°C) or lower for periods of time between 3-6 months, researchers have discovered no significant lowering of overall antioxidant capacity or anthocyanin concentrations. Anthocyanins studied have included malvidins, delphinidins, pelargonidins, cyanidins, and peonidins. These findings are great news for anyone who grows, buys, or picks fresh berries in season and wants to enjoy them year round. They are also great news for anyone who has restricted access to fresh blueberries but can find them in the freezer section of the market.
Berries in general are considered low in terms of their glycemic index (GI). GI is a common way of identifying the potential impact of a food on our blood sugar level once we've consumed and digested that food. In general, foods with a GI of 50 or below are considered "low" in terms of their glycemic index value. When compared to other berries, blueberries are not particularly low in terms of their GI. Studies show the GI for blueberries as falling somewhere in the range of 40-53, with berries like blackberries, raspberries, and strawberries repeatedly scoring closer to 30 than to 40. However, a recent study that included blueberries as a low-GI fruit has found that blueberries, along with other berries, clearly have a favorable impact on blood sugar regulation in persons already diagnosed with type 2 diabetes. Participants in the study who consumed at last 3 servings of low-GI fruits per day (including blueberries) saw significant improvement in their regulation of blood sugar over a three-month period of time. (Their blood levels of glycosylated hemoglobin, or HgA1C were used as the standard of measurement in this study.) It's great to see blueberries providing these clear health benefits for blood sugar regulation!
If you want to maximize your antioxidant benefits from blueberries, go organic! A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found some very impressive results for the organically grown berries. Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured.
stardaisy wrote: Parsley is often found on our plate when we go out to eat, but why don't we eat it?

Here is why....
Parsley is a popular culinary and medicinal herb, which is recognized as one of the functional food for its unique antioxidants, and disease preventing properties.

So next time you go out and order a meal, eat your Parsley as well, you may have a few wide eyes people around you, but hey, who cares?

I have always eaten my parsley because it takes away the smell of the food on your breath. 
Thank you Stardaisy!

Whoever suggested to you to start this thread on nutrition knew what they were talking about.  You have a host of information.  

I think people are FINALLY realizing that we eat whole food for a purpose--to keep us from getting sick and spices and herbs are useful!  Ayurvedic medicine and the Macrobiotic way has been around for centuries. I think we are the slow ones.

It is a matter of whether our bodies pH is too acidic or too alkaline that encourages improper cell growth and we need to know which foods to eat to create the proper pH.  

I suffered from an illness about 20 years ago and was introduced to the macrobiotic diet.  A lady cooked for me for about a year and completely turned my health around.  (She "americanized" the diet, though, so it would be more palatable.) 

When I shop on the periphery and not the center aisles of the grocery store, I know I am making good choices.  It is staying away from all those processed foods that is the key!

Just wish there was required nutrition classes in the medical profession(s) curriculum. (But then, they might not have a job. :) )  

Keep up the good work!

T.V. commercials too, you watch something and say... oh that looks good, but the key to it is, ok that look good but I am not going to try it. Like you say, the center rows where all the food are junk or something is added to them, mainly MSG, we don't need that, or at least I don't.
Onions? Ok red onions are better for you. Red onions are packed with Quentin.

Red and yellow onions are one of the best natural sources of Quentin, a bioflavonoid that is particularly well suited for scavenging free radicals. Aside from its antioxidant properties, Quentin has been found to possess cancer fighting, anti-fungal, anti-bacterial, and anti-inflammatory properties. It has shown promising potential for preventing and controlling the formation of intestinal polyps, suppressing the rhinoviruses that are the underlying cause of common cold, treating psoriasis, and inhibiting the replication of viruses including the herpes simplex virus that can cause cold sores. It has also been shown to reduce the risk of stomach cancer: according to one study, half an onion a day could reduce the risk of stomach cancer by 50%.

Allicin in onions fights regenerative diseases and fungi

In addition to quercetin, red onions provide allicin, a potent health-promoting compound that is found in onions and other members of the Allium family when the plant is crushed or chopped. Allicin has been shown to promote cardiovascular health, prevent and treat cancer, and reduce high blood pressure. It has also been suggested that allicin could be helpful for people with dandruff due to its anti-fungal properties.


Chromium makes onions a great food to tackle insulin resistance

Onions are a rich source of chromium, a trace mineral that can help control glucose levels. This is great news for those who suffer from insulin resistance as chromium is an essential for insulin activity in carbohydrate, fat and protein metabolism. A lack of chromium-rich foods, such as onions, in diet may lead to insulin resistance and impaired blood sugar control and may increase the risk of cardiovascular disease and type 2 diabetes. Furthermore, there is some evidence suggesting that severe chromium deficiency may make weight loss more difficult or even cause weight gain.


Additional health benefits associated with red onions' low GI rating

With a glycemic index (GI) rating of 10, onions are considered a low glycemic food. The glycemic index ranks carbohydrate containing foods based on how quickly they raise blood sugar levels. Foods are rated between 0 and 100, and the higher the rating, the quicker the food will release energy and cause blood glucose levels to rise. The glycemic index was initially created to help diabetics decide what foods are best for them, but now also many weight conscious people are using the concept of glycemic index to help them lose weight and improve their health. By choosing low GI foods — such as red onions — over high GI carbs, you can regulate blood sugar and insulin levels, which in turn causes the body to store less fat. Studies also suggest that stable insulin levels can contribute to slower aging, lower blood pressure and improved cholesterol levels.
Bananas are tropical fruits that are tasty and nutritious and contain medicinal properties. Bananas can help alleviate stress, pre-menstrual tension, high blood pressure and some even claim that banana skins can cure warts. The banana is a versatile fruit that is chock full of vitamins and makes for a delicious addition to your diet. This fruit also gives a quick boost when blood sugar levels are low.


Yes they have cholesterol, but they are the good cholesterol, there are two kinds, HDL and LDL, the LDL is the bad one, so you want to reduce it, so eat more of HDL like Eggs, Olive Oil,Nuts, especially Walnuts, Sea Food,Pistachios, Avocado, Oatmeal, and it will increase your HDL.

HDL=High-density lipoproteins
LDL = Low-density lipoproteins