Health News
Savor the Flavor of Eating Right PDF Print E-mail
Written by Dee McCaffrey, CDC   
Saturday, March 12, 2016

 

 

pot healthy-cooking-art

We eat every day, several times a day. But in our fast paced culture, more often than not we are eating on the run, grabbing a toaster pastry and a cup of coffee to gulp down in the car on the way to work.  We grab fast food for lunch, or we multi-task our meals by sitting at our desk and eat while working.  Then, because we are so wiped out from our fast-paced day, we look for the quickest way to get dinner on the table, often resorting to microwavable dinners or instant meals from a box.  In the incredible pace of our lives, we have lost the connection between what we eat and how we feel, and we have forgotten what it means to truly nourish ourselves.

Eating is more than physical nourishment.  How, when, why and where we eat are just as important to our daily health as what we eat.  In an effort to educate and empower Americans to slow down, smell the coffee, and enjoy the experience of nourishing ourselves on many levels, the American Academy of Nutrition and Dietetics has established National Nutrition Month®---a month long education campaign held annually during March---aimed at educating and empowering Americans into healthier lifestyles.

The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take the time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.

Everyone has a different idea of what it means to "eat right," but most agree that eating right encompasses opting for foods that nourish our senses as well as our bodies.  Plant foods contain many beneficial compounds that give them their organoleptic properties---the aspects of food that we experience with our senses, such as taste, sight, smell and touch.  These compounds are also responsible for the many health benefits contained in our foods.

garlic in motionGarlic, for instance, is affectionately known as "the stinking rose" owing to its distinct pungent aroma.  The compounds responsible for garlic's characteristically pungent odor, alliin and allicin, are also the source of many of its health promoting properties, including anti-inflammatory, antibacterial, antiviral, anti-cancer and cardiovascular benefits.  You can increase the health benefits you recieve from garlic by "savoring" it before eating or cooking.  Letting garlic sit after you've chopped or crushed it allows special enzymes in the garlic to activate the alliin and allicin, giving garlic an opportunity to work on behalf of your health.


The bitter tastes in foods are always an indication of high antioxidant content, which is why most leafy greens and cruciferous vegetables such as Brussels sprouts, cabbage and kale have a bitter taste.  Teas, coffee, grapefruit and cacao are bitter in their natural form, and we can offset and savor their flavors by pairing them with natural sweeteners.

We can "Savor the Flavor of Eating Right" in many other ways as well, by taking the time to enjoy everything that a healthful and tasty meal brings with it.  With that in mind, here are some ways to make the most of yoru eating experience:


Savor the Flavor of Health:
Eating more fruits and veggies can ward off chronic diseases including heart disease, cancer and diabetes.  But it's not just about eating more plant foods, it about making sure you get enough variety and color in your produce choices.  The colors in plant food represent certain phytonutrients (beneficial compounds including antioxidants, that give these foods their disease fighting properties).  Each vibrant color group of fruits and vegetables offer unique health benefits that the other colors don't have, so it's important to make sure you include all of them in your meals.

You can savor the flavor of health by eating 5-13 servings of vibrantly colored fruits and vegetables each day, which is about 2.5 to 6.5 cups a day, depending on your gender, age and activity level.  To get the most benefit, make green leafy vegetables a daily staple food, while varying the other four color groups several times a week.

Phytonutrient colors image (2)

Savor the Flavor of Mindful Eating: Mindful eating is an ancient practice that is as relevant and important today as it was generations ago.  It is a conscious approach to eating that is the complete opposite of "blindful" eating---the type of eating that unfortunately most people engage in on a daily basis.  Eating on the run, eating while working or watching TV, eating when not hungry, eating foods that you know are not in your best interest, eating for emotional reasons, entertainment, and distraction from stress are all forms of "blindful" eating.

Mindful eating is more than eating slowly without distraction.  it means paying attention to what and when you eat, and learning to make choices based on actual true hunger.  It is a responsible manner of eating that allows you to be present so you can notice and enjoy your food and its effects on your body.  Mindful eating also means learning to value the quality of your food and learning to value yourself---a more important factor in improving your health than anything else.

Savor the Flavor of Famiy and Community:  Research shows that eating as a family or with groups of friends and loved ones has great benefits for your children as well as adults.  Conversations during meals provide opportunities for families and friends to bond, plan, connect and learn from one another.  It's a chance to share information and news of the day, as well as give extra attention to children and teens. Family meals foster warmth, security and love, as well as feelings of belonging---all important aspects of overall health.  it can be unifying experience for all.

Celebrate National Nutrition Month® this March by slowing down and taking time to be present when eating.  By doing so, you will appreciate the health benefits and positive emotions that accompany mealtime.  These are all important steps in developing a healthy, sustainable lifestyle.

familycookingtogether

 
The Power of Parsley PDF Print E-mail
Written by Dee McCaffrey, CDC   
Saturday, March 12, 2016

 

 

 

parsley

Did you know that parsley—that little bunch of curly greens that garnish restaurant plates—is one of the world’s seven most potent disease-fighting spices?  It’s right up there with ginger, oregano, cinnamon, turmeric, sage and red chili peppers.  I can’t remember exactly when I first started eating my plate garnish, and then buying a bunch of parsley each week to incorporate into my meals, but it had to be right around the time I learned of the nutritive power contained in this under-appreciated vegetable.

 

Although parsley is the world’s most popular culinary herb, it has health protective properties that rival those of many green leafy vegetables. When it comes to nutrition, parsley has you covered.  It contains high levels of beta carotene (vitamin A), vitamin B12, folate (vitamin B9), chlorophyll, calcium, more vitamin C than citrus fruits, more vitamin K than kale, spinach and collard greens, and many other essential nutrients.  Additionally, parsley contains two classes of unusual components—volatile oils and antioxidants called flavonoids—that provide unique health benefits.

 

Here’s what’s unique about the Power of Parsley:

Anti-Cancer Power
Parsley's volatile oils—particularly one called myristicin—have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate glutathione, the powerfully helpful compound involved in liver detoxification. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (especially those found in cigarette smoke and charcoal grill smoke). Parsley’s volatile oils are also what gives it its legendary ability to freshen your breath at the end of your meal.

Antioxidant Power and Anti-Inflammatory Power
The flavonoids in parsley—especially one called luteolin— have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called free radicals).  Luteolin is a strong antioxidant that searches out and eradicates free radicals in the body that cause damage to the cells. Luteolin also promotes carbohydrate metabolism and serves the body as an anti-inflammatory agent. In addition to its flavonoids, parsley is an excellent source of two other antioxidant nutrients—vitamin A and vitamin C—that are also important for the prevention of many diseases.

Vitamin A Power
Parsley contains high amounts of the carotenoid beta-carotene which is converted to vitamin A in the body.  Beta carotene is a powerful antioxidant that helps protect the liver, lungs and colon from free radical damage caused by toxins. Vitamin A is important for your eyes, skin and immune system and is also used for protein assimilation.

Vitamin C Power
Parsley contains more vitamin C than any other standard culinary vegetable, with 80 mg per cup of fresh parsley (106% of the RDA). Famous for boosting the immune system, vitamin C is also a key nutrient for the health of the adrenal glands.  Along with luteolin, the vitamin C found in parsley serves as an effective anti-inflammatory agent within the body.  When consumed regularly, vitamin A and vitamin C combat the onset of inflammatory disorders, such as osteoarthritis (the degeneration of joint cartilage and the underlying bone) and rheumatoid arthritis (a disease causing inflammation in the joints). 

Immune System Boosting Power
A strong immune system is the key to warding off germs, viruses and diseases, and repair of damaged tissue and broken bones.  The antioxidant power of vitamin C and vitamin A found in parsley both strengthen the body's immune system, but in different ways. Vitamin C is necessary for collagen, the main structural protein found in connective tissue. This essential nutrient will not only accelerate the body's ability to repair wounds, but also maintain healthy bones and teeth.  Vitamin A, on the other hand, fortifies and protects the body’s entry points, such as mucous membranes, the lining of the eyes, and respiratory, urinary and intestinal tracts. It keeps germs and infections at bay.  Moreover, white blood cells rely on vitamin A to fight infection in the body.  Vitamin A is a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."

Vitamin K Power
Parsley is loaded with vitamin K—just 2 tablespoons of raw parsley contain 124 mcg or 155 percent of the RDA. The body uses vitamin K to help blood clot properly and to make osteocalcin, a protein that strengthens the compositon of our bones.  It is necessary for bones to get the minerals they need to form properly. Vitamin K also prevents calcium build-up in our tissues that can lead to atherosclerosis, cardiovascular disease and stroke. Finally, the body uses vitamin K to make the fat needed to maintain the myelin sheath around our nerves, to protect and strenghten our nervous system as a whole.

Folate and Heart Health Power
Folate, also called folic acid or vitamin B9,  is one of the most important B vitamins.  In addition to being an important nutrient for pregnant women, one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is an amino acid that occurs in the body and can threaten the body's blood vessels when its levels become too high.  At high levels, homocysteine increases the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. The folate found in parsley helps convert homocysteine into harmless molecules, thereby helping to ward off cardiovascular diseases, such as heart attack, stroke, and atherosclerosis. 

Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells—the colon, and in women, the cervix.  One cup of parsley contains a whopping 23 percent of your daily requirement of this crucial vitamin.

Chlorophyll Power
Parsley is abundant in chlorophyll, which purifies the blood and inhibits the spread of bacteria, fungi and other organismsChlorophyll also suppresses viruses and helps the lungs to discharge residues from environmental pollution.  It has  potent antioxidant properties and is effective in preventing and treating many types of cancer.

Iron Power
Iron is the transporter of oxygen to your tissues and also rids the body of carbon dioxide, and parsley is an exceptional source of it.  A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your daily iron requirements. Plus, parsley has an abundance of the vitamin C your body needs to absorb iron, so it’s a very effective source of it.

Vitamin B12 Power
Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Protein, Calcium and Many other Powers
Parsley contains the essential amino acids that the body uses to make proteins.  Twenty percent of its calories come from protein, about the same amount of protein as mushrooms.  One cup of raw parsley also contains nearly the same amount of calcium as one cup of raw kale (82.8 mg vs. 90.5 mg respectively), and the calcium in parsley and kale is more absorbable than the calcium in milk.  Parsley also contains phosphorus, potassium, manganese, inositol, and sulphur—all important nutrients for overall long-term health.
 
So, next time parsley appears on your plate as a garnish, recognize its true powers and partake of its abilities to improve your health. As an added bonus, you'll also enjoy parsley's legendary ability to cleanse your palate and your breath at the end of your meal.

Enjoy raw parsley sprigs added to salads or soups, or sprinkle chopped parsley on top of scrambled eggs. Toss it into rice or quinoa, and use dried parsley in recipes.

Source:
"The World’s Healthiest Foods" by George Mateljan

 
The Power of Phytonutrients PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, March 09, 2016

Plant foods deliver health in remarkable ways.  They are your best weapon for preventing virtually every known chronic disease. This fact has been proven many times over by scientific studies on large numbers of people. The evidence in support of the disease-fighting properties of vegetables, fruits, legumes, whole grains, nuts, seeds and teas is so strong that it has been endorsed by every major medical organization, including the American Cancer Society. 

Plant foods help reduce your risk of many chronic diseases including cancer, high blood pressure, diabetes, heart disease, stroke and other diseases. Vegetables and fruits in particular are so important in the battle against cancer that some experts have said that cancer is a result of a "maladaption" over time to a reduced level of intake of vegetables and fruits.  As a study published in the medical journal Cancer Causes & Control put it, "Vegetables and fruit contain the anticarcinogenic cocktail to which we are adapted.  We abandon it at our peril."

Plant foods provide a special family of nutrients called phytonutrients (pronounced "fight-o-nutrients") that work together with vitamins, minerals, and fiber to promote good health. Unlike the traditional nutrients (protein, fat, vitamins, minerals), phytonutrients are not yet considered "essential" for life, so they are sometimes referred to as "phytochemicals".

These important compounds give plant foods their colors, flavors, and disease-fighting abilities. The more intense the color, the greater the concentration of phytonutrients. Each color offers the body different phytonutrients that protect our body in different ways, therefore we must eat a wide variety of plant foods in order to benefit from all the different functions.  Research shows that the more colors you eat at once, the more powerful they are, because of the synergy that happens.

The ways phytonutrients work in our body is an ongoing area of research. Some studies show that phytonutrients can:

* Act as antioxidants
* Stimulate enzymes that remove toxins and carcinogens from our body

* Strengthen the immune system
* Keep hormones balanced
* Act as antibacterial or antiviral agents
* Cause cancer cells to die
* Repair DNA damage caused by smoking and other toxic exposures

Thousands of phytochemicals have been identified, but there are still many more that yet to be identified.  It is estimated that there are thousands of different phytochemicals in any one typical fruit or vegetable. Tomatoes alone are believed to contain an estimated 10,000 different phytochemicals!

Of all the phytonutrients, we probably know the most about carotenoids, the red, orange and yellow pigments in fruits and vegetables. Fruits and 

Another large class of phytonutrients are the polyphenols, which are classified as non-flavonoids and flavonoids. The flavonoids quercetin and catechins are the most extensively studied polyphenols for their role in lowering cholesterol and preventing heart disease and cancer.  Food sources rich in polyphenols include chocolate, onion, apple, tea, red wine, red grapes, grape juice, strawberries, raspberries, blueberries, cranberries, and certain nuts. Natural raw sugarcane is also high in polyphenols.vegetables that are high in carotenoids appear to protect humans against certain cancers, heart disease and age related macular degeneration. The carotenoids consist of alpha-carotene, beta-carotene, lutein, lycopene, and zeaxanthin. Beta-carotene is converted to vitamin A in the body and has strong antioxidant properties.

There's no recommended dietary allowance for phytonutrients, and supplements can't compete with the real thing. The best way to get the full benefits is the most natural: Indulge in all the colors your imagination, or plate, will allow.


5 colors of phytonutrients imageEach of the following five color groups is associated with one or more phytonutrients:

Red: Some red foods get their tint from lycopene, which may reduce the risk of lung, stomach, and prostate cancers. Sources: pink guavas, red grapefruits, red papayas, red grapes, strawberries, tomatoes, red bell peppers, watermelons.

Yellow/Orange: These hues tend to signal the presence of beta-carotene, which may help prevent heart disease as well as lung and colon cancers. Beta carotene converts to vitamin A in the body, so these foods will be the same colors as vitamin A foods.  Sources: apricots, cantaloupes, carrots, mangoes, papayas, peaches, persimmons, yellow squash, pumpkins and winter squashes, sweet potatoes.

Green: Green veggies owe their green color to a special phytochemical called chlorophyll.  Chlorophyll is the green pigment of all green plants, including green foods such as leafy vegetables like lettuces, spinach and kale, broccoli, wheat grass, and the algae superfoods known as spirulina and chlorella.

Vegetables and fruits in this color, particularly the dark ones, often contain several other phytonutrients, including lutein (which protects the eyes) and beta-carotene. More Sources: bok choy, collard greens, cucumbers, kiwis, green peas, green beans, Swiss chard, and zucchini.

Blue/Purple: Foods in these shades are rich in anthocyanins, phytonutrients that have antiaging and anticancer effects and help to promote circulatory function. Sources: blackberries, black currants, blueberries, grapes, raisins, plums, red cabbages, eggplant and red onions.

White: Pale members of the allium family contain allicin, which boosts the immune system, and some are also a source of quercetin, a natural anti-inflammatory agent. Sources: garlic, leeks, onions, shallots.

It's important to focus on getting as many different colored plant foods in your meals each day in order to reap the many benefits each of the colors provide.  One easy way to get high amounts of phytonutrients is to juice your vegetables.  In my next article I will be talking about the benefits of carrot juice.  

If you don't have a juicer, another easy and convenient way to add phytonutrients to your diet is to supplement with a green superfood powder.  Green superfood powders are dehydrated vegetables, fruits, herbs and superfoods that are packed with  a plethora of vitamins, minerals, plant based protein and phytonutrients.  Back in the times of the Mayans, they would dry their seasonal fruits and vegetables in the sun and then grind them into powders so they could save them for the times of year when those foods were out of season.  They knew that their bodies needed the nutrients contained in those foods, so they would save the powders and sprinkle them into their drinks or onto their foods, essentially supplementing with green superfoods!

Today, the technology is more sophisticated than drying in the sun, but the concept is the same.  Green foods and other fruits and vegetables are dehydrated at low temperatures to retain their enzymes and keep their nutrients intact, and can then be rehydrated with water or juice and drank to ensure you get adequate amounts of phytonutrients.  My favorite brand of Green Superfood powder is Amazing Grass, which comes in many different flavors, including chocolate (a superfood on its own), berry, watermelon, and many others.  CLICK HERE to see all the Amazing Grass flavors.

Amazing Grass Green Superfood flavors

 

 

 

 

 

 
Michael Murray, N.D., Joseph Pizzorno, N.D., Lara Pizzorno, M.A., L.M.T., The Encyclopedia of Healing Foods (New York: Atria Books, 2005), 18.

USDA Agricultural Research Service, Phytonutrient FAQ's, http://www.ars.usda.gov/aboutus/docs.htm?docid=4142

 
A Yogurt a Day Keeps Excess Pounds Away – as Long as it’s Full Fat Yogurt PDF Print E-mail
Written by Dee McCaffrey, CDC   
Saturday, March 05, 2016

yogurt

 

The evidence in favor of the benefits of full fat dairy continues to mount.  Several studies published earlier this year conclude that consumption of whole-milk dairy, if dairy is your thing, is linked to reduced body weight.

A large-scale study conducted at the University of Navarra in Spain, and presented at the European Congress on Obesity in Sofia, Bulgaria, found that men and women who ate at least one small 125 gram serving (slightly more than a half cup) of full fat yogurt each day were less likely to pile on the pounds than others.

The study tracked the weight of more than 8,500 Spanish men and women for almost seven years. None were overweight at the start of the study.  By the end of the study, more than a fifth had gained so much weight that they were classified as obese.

Analysis of their eating habits over the seven years showed that people who ate a serving of full fat yogurt a day were 19 percent less likely to be obese compared to those who ate less than two servings a week.  Despite its perceived reputation for being healthier, low-fat and non-fat yogurt did not have the same slimming benefit.

Grass-fed dairyThis new research on the slimming benefits of yogurt adds to other recent research showing the benefits of full fat dairy—a food that has been wrongly shunned for nearly fifty years.  For many decades there has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but new research is showing that the evidence does not support this hypothesis.

A Swedish study published in 2013 in the "Scandinavian Journal of Primary Health Care" studied the association between dairy-fat intake and central obesity, otherwise known as belly fat.  Middle aged men who consumed full fat milk, butter, and cream were significantly less likley to beome obese over a period of 12 years compared with men who never or rarely ate full fat dairy.  The conclusion of the study was that a high intake of dairy fat was related to a reduced risk of central obesity, whereas a low dairy-fat intake was correlated with an increased risk of central obesity. Based on the results of this study, the fat in dairy seems to be a crucial component involved in promoting weight loss.

A separate and more recent meta-analysis of 16 relevant studies in the European Journal of Nutrition echoes the link between full fat dairy consumption and lowered risk for obesity.  The association between higher dairy fat and lower body weight appears to hold up in children, too. A study of preschool-aged children published in the Archives of Disease in Childhood, a sister publication of the British Medical Journal, found that kids who drink low fat milk were more overweight than those who consumed whole milk.

Researchers are not yet clear on what might explain this phenomenon. Many point to the satiety factor. The more fat in the milk, the faster we feel full, so we may end up eating less.

But some believe the explanation is more complex. There may be bioactive substances in the milk fat that alter our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies.  We do know that when fat is removed from milk, the naturally occurring milk sugar, lactose, is quickly absorbed into the bloodstream, which causes a blood sugar spike that leads to overproduction of insulin—a hormone that signals the body to store fat.  Full fat dairy does the opposite, it slows down the absorption of lactose and prevents blood sugar spikes.

grass fed yogurtMilk fat also contains a unique mix of healthy fats not found in any other foods.  You may have heard of two of these healthy fats: conjugated linoleic acid (CLA) and omega-3 fatty acids--both known to aid in weight loss by burning more body fat--but there are other fats in milk that you probably have never heard of, such as vaccenic acid, rumenic acid and trans-palmitoleic acid. Researchers have found that people with the highest levels of trans-palmitoleic acid (a "good fat" in whole milk) in their bodies have lower rates of obesity and diabetes, and that drinking whole milk increases the levels of this unique fat in our bodies.  This could be a possible reason why the European Journal of Nutrition study mentioned earlier found that there isn't enough evidence to support the theory that dairy fat increases our risks for obesity, diabetes, or heart disease.

So, whatever it is, something in the full-fat dairy is working much better than low- or no-fat dairy– and that’s what we should be paying attention to. I’m not saying that dairy is essential for health, because it’s not, but if dairy is your thing, then full fat dairy is a better choice.  And on that note, the healthiest milk and dairy products come from cows that graze on organically grown grass (as opposed to organically grown grains), and ideally should be raw if you can get it.

 
The Healing Power of Carrot Juice PDF Print E-mail
Written by Dee McCaffrey, CDC   
Tuesday, March 01, 2016

carrot juice

 

If you're working on improving your health, you may want to consider adding a glass of fresh carrot juice to your daily routine. Carrot juice boasts an impressive list of health benefits, which is why it is often called the "miracle juice." It is loaded with live enzymes and antioxidant compounds called carotenes, of which beta-carotene is the most abundant. Just one 8-ounce glass of carrot juice contains a whopping 45,000 IU of vitamin A (from beta carotene) in a highly absorbable, non-toxic form. That's nearly 30 times the recommended daily intake!

CAROTENE POWER

In addition to beta-carotene, carrot juice is loaded with other carotenes, including lutein, lycopene and zeaxanthin. Together, these antioxidants are a powerhouse for strengthening the optic system—improving eyesight and protecting against astigmatism, macular degeneration, cataracts, and glaucoma.   But the power of this sweet juice goes far beyond improving eyesight.

Carotenes are also known for fighting cancer and cleansing toxins from the liver and digestive tract.  They also prevent the formation of kidney stones and scrub away cholesterol-laden plaque build-up on the walls of coronary arteries. Carrot juice also helps the body build resistance to germs, viruses, bacteria, and infections, making it an excellent immune system booster.

Vitamin A as beta-carotene is also important for healthy skin and the proper functioning of the thyroid, adrenal glands and the reproductive system. Conditions such as acne and psoriasis often clear up with a healthy diet supplemented by daily doses of carrot juice.

CARROTS JUICE BUILDS BONES AND BLOOD

Carrot juice is also an excellent source of vitamins C, E, K, and most of the B vitamins.  It is also rich in the alkaline forming mineral calcium, which helps to strengthen the bones and teeth. And perhaps one of the most intriguing properties of carrot juice is its molecules—when viewed under a high powered microscope, carrot juice molecules are analogous to human blood molecules (hemoglobin), making carrot juice a tremendous blood builder and immune system booster.

STRONG LIVER CLEANSER-GREAT FOR EVERYDAY DETOX

One thing to note about carrot juice—it is a strong liver-cleansing food that breaks down toxins in the liver and releases them quickly into the intestines and kidneys to be eliminated. Consuming carrot juice every day is a great way to cleanse the liver, but high quantities (two pints or more a day) may result in a condition called carotenosis, which is a harmless condition where the skin turns an orange tint.

Carotenosis occurs when high levels of beta-carotene build up in the bloodstream and the excess beta-carotene is stored in the fat under the skin. The yellow-orange pigmentation of the skin will appear most prominently on the nose, the palms of the hands and the soles of the feet.

Carotenosis caused by drinking excessive carrot juice or eating large amounts of yellow/orange vegetables is harmless and is easily remedied by cutting back.

 

Juicer for Carrots Image

EASY ORGANIC CARROT JUICE RECIPE

5 to 7 large organic carrots (makes approximately 8 ounce of juice)                                                                  

Carrot juice can be made with a juicer or a high-powered blender. To view my list of recommended juicers and blenders, CLICK HERE.

Wash carrots thoroughly using a stiff vegetable brush and rinse under cold running water. Cut off the ends and green tops, but do not peel, as valuable vitamins and minerals lie close to the surface of the skins. Run the carrots through your juicer and collect the juice in a bowl or glass.

If using a blender, cut the carrots into small pieces and add a half cup of pure water to the blender to help liquefy the carrots. Blend on high until pureed, adding more water if necessary.  Strain the juice using a hand strainer, cheesecloth or nut milk bag, squeezing to extract as much juice as possible from the pulp.  Save the pulp for other uses, or discard.  Drink the juice immediately.

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    Judy E.,
    Sun City, AZ

  • "Everyone has a right to clean, clear, un-adulterated foods. It is not a privilege but a RIGHT!!"

    Ramana and Neil K.,
    Plano, TX

  • "Awareness is the beginning of change...thank you for your diligence in keeping us informed!"

    Elizabeth D.,
    Ft Worth, TX

  • "Let us as individuals take charge of our own health by making our food supply safe."

    Deborah Y.,
    Phoenix, AZ

  • "Thank you for your devotion to this issue."

    Silvia S.,
    Riverside, CA

  • "I think the government has to start to have the health and welfare of the people at heart. Putting chemicals and dangerous preservatives in our food is not in anyone's best interest."

    Diane W.,
    West Lawn, PA

  • "It is criminal and outrageous what's being done to our food here in America....It is your job to protect us, and STOP this greed-driven abuse NOW! Take a stand for the health of your citizens and their families, or remove yourself from office.

    Douglas G.
    Goleta, CA

  • "Processed food has made me sick ... I feel better since I don't eat it anymore."

    Mary Ann B.,
    Oak View, CA

  • "We must take action to protect our health."

    Delores W.,
    Kansas City, MO

  • "Being a nutritionist with a PHD, it is my goal to assist as many individuals as possible to live a healthy lifestyle. As more and more issues with health arise, it is evident that the foods we are consuming has toxic effects on us."

    Brenda B.,
    Mesa, AZ

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