Why Eat Certain Vegetables, Fruit, Herbs, Spices, etc.

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    Dec 31, 2016 4:47 PM GMT
    Why Eat Certain Vegetables, Fruit, Herbs, Spices, etc.

    Table of Contents:
    Celery
    Swiss Chard
    Parsnips
    Turnips
    Turnip Greens
    Ginger
    Tumeric
    Cilantro
    Dandelion Greens
    Wormwood Oil
    Black Walnut Oil
    Moringa
    Mint
    Jalapeno Peppers
    Kale
    Broccoli

    Celery

    Note: because celery has diuretic and cleansing properties, those with diarrhea should avoid eating it. It contains “good” salts. Yes, celery does contain sodium, but it is not the same thing as table salt. The salt in celery is organic, natural and essential for your health.

    5 Reasons to Eat & Drink More Celery

    As far back as the 9th century B.C.E., celery leaves were used for medicinal properties. The use of celery as a food, however, took root in Europe in the 1700s.

    Celery is one of those vegetables we tend to keep in the bottom of our vegetable drawer and only think about when it’s time to make soup, as it’s a basic ingredient for most soup broths. It’s a humble and often overlooked vegetable. However, there are good reasons to find ways to eat more of it. Here are 5 of them.

    1. It’s high in nutrients and fiber, low in calories. Let me dispel a myth. Celery is not a net-zero-calorie food. Some people believe that the body burns more calories eating celery than the vegetable itself contains. Not true. However, one celery rib only contains 20 calories, and because it’s such an excellent source of fiber, it will make you feel full and cost few calories. For people who have the need to crunch and chew, but are trying to cut down on caloric foods, celery can’t be beat. Celery is also high in vitamin C, and contains potassium, folic acid, vitamins B6, B2, B1 and calcium as well.

    2. It has phytochemicals that are protective against cancer. Celery contains phytochemical compounds called coumarins, which have been shown to help prevent cancer by enhancing the activity of white blood cells. Coumarin compounds in celery also aid the vascular system, and help ease migraines.

    3. It can lower blood pressure and cholesterol. Celery contains 3-n-butylphthaline (3nb), a compound that has been found to lower blood pressure. In an animal study conducted at the National University of Singapore, a small amount of this compound lowered blood pressure by 12-14 percent and cholesterol by 7 percent. Humans can get the equivalent dose of this marvelous compound by eating just 4-6 ribs of celery.

    4. It’s beneficial for people with pain of arthritis, fibromyalgia, and gout. The compound 3nB, mentioned above, has also shown tremendous promise as a pain reliever in arthritis, fibromyalgia and gout. The studies that have been conducted use a concentrated form derived from the vegetable—celery seed extract standardized to contain 85 percent 3nB. During one 12-week study out of University of Queensland, Australia, 15 subjects suffering from osteoarthritis, osteoporosis or gout received 34 mg of the celery seed extract twice daily. After three weeks of taking the celery seed extract, the average reduction in subjects’ pain scores was 68 percent, with some subjects experiencing 100 percent relief from pain.

    5. It helps replenish electrolytes. If you’re an athlete who loses a lot of water from sweat during vigorous exercise, you probably know about the value of replacing your electrolytes. But instead of grabbing a sugary drink laden with artificial flavors, go for a rib of celery instead. Or better yet, juice some ribs. Celery juice can act as an electrolyte due to its high levels of potassium and sodium.

    http://doctormurray.com/5-reasons-to-eat-more-celery/
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    Dec 31, 2016 4:49 PM GMT
    https://draxe.com/benefits-of-celery/
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    Dec 31, 2016 5:20 PM GMT
    Swiss Chard

    If you have not been experimenting with Swiss chard in the kitchen, now is the time to start. Like it's wildly popular green cousin kale, Swiss chard packs a powerful nutritional punch, providing over 700% of your daily needs for vitamin K and over 200% of daily vitamin A needs in just one cup.

    Possible health benefits of consuming Swiss chard

    Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many adverse health conditions. Many studies have suggested that increasing consumption of plant foods like Swiss chard decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

    Lowering blood pressure
    People who consume diets that are low in the minerals calcium, magnesium and potassium are more likely to have high blood pressure. These minerals are thought to bring blood pressure down by releasing sodium out of the body and helping arteries dilate.

    It is important to note that taking these minerals in supplement form will not provide the same health benefits as when they are consumed in food. Swiss chard contains all three of these healthy minerals and can help improve intake, especially with magnesium.1

    According to a 2013 study published in the British Journal of Clinical Pharmacology, foods high in dietary nitrates like Swiss chard have been shown to have multiple vascular benefits, including reducing blood pressure, inhibiting platelet aggregation, and preserving or improving endothelial dysfunction.

    Combating cancer
    Swiss chard contains chlorophyll, which has shown to be effective at blocking the cancer-causing heterocyclic amines generated when grilling foods at a high temperature.2 Make sure to consume leafy greens and other vegetables high in chlorophyll along with grilled meats to hinder some of their carcinogenic effects.

    Managing diabetes
    Swiss chard contains an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathy or autonomic neuropathy in diabetics.4

    Of note, the alpha-lipoic acid studied was administered intravenously, and it is not yet clear if oral intake will elicit the same effects.
    Preventing osteoporosis

    Adequate vitamin K consumption can improve bone health by acting as a modifier of bone matrix proteins, improving calcium absorption and reducing urinary excretion of calcium. Low intakes of vitamin K have been associated with a higher risk for bone fracture.3 Increase your vitamin K intake with leafy greens such as Swiss chard, arugula and spinach, which also add extra calcium to the diet. Raw Swiss chard contains more than 300% of your daily need for vitamin K in one cup!
    Improving athletic performance

    Dietary nitrates have been shown to improve muscle oxygenation during exercise, suggesting that an increased dietary nitrate intake has the potential to enhance exercise tolerance during long-term endurance exercise and possibly improve quality of life for those with cardiovascular, respiratory, or metabolic diseases who find activities of daily living difficult because of lack of oxygenation.

    In one study, beetroot juice (high in dietary nitrates) improved performance by 2.8% (11 seconds) in a 4-km bicycle time trial and by 2.7% (45 seconds) in a 16.1-km time trial.5 Swiss chard rivals beetroot in nitrate content.

    http://www.medicalnewstoday.com/articles/284103.php
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    Jan 01, 2017 2:03 PM GMT
    DannyLugo saidTHANKZ A TRILLI 4 D INFO STEPHEN KEEP US WELL INFORMED IN 2017!!!
    AWSOME LOOKING OUT BRO:-)
    I recommend...

    1. Dark Chocolate
    2. Organic Honey
    3. Raw Garlic
    4. Red Wine...a miracle food that don't solve problems but makes U forget em!!! TIME'S NEVER WASTED WHEN U R WASTED ALL D TIME!!!


    Thank you, Danny.
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    Jan 08, 2017 7:55 AM GMT
    Health benefits of parsnips

    Generally, parsnip contains more sugar than carrots, radish, turnips. It has calories (100 g provide 75 calories) comparable to that of some fruits like banana, and grapes. Nonetheless, its sweet, juicy root is rich in several health-benefiting phyto-nutrients, vitamins, minerals, and fiber.

    It is one of the excellent sources of soluble and insoluble dietary fiber. 100 g root provides 4.9 mg or 13% of fiber. Adequate fiber in the diet helps reduce blood cholesterol levels, obesity and constipation conditions.

    As in carrots and other members of apiaceae family vegetables, parsnip too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.

    Several research studies from scientists at University of Newcastle at Tyne found that these compounds possess anti-inflammatory, anti-fungal, and anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia (ALL).

    http://www.nutrition-and-you.com/parsnips.html
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    Feb 09, 2017 5:51 PM GMT
    xturnips.jpg.pagespeed.ic.BAs41tnqRo.jpg

    Turnips

    Turnips are popular, nutritious root vegetables. They are round, tuberous roots grown in many parts of Europe, and Asia as one of the cool-season vegetables. Botanically, they belong to Brassicaceae family, a broad family of greens and vegetables which also includes cabbage, kale, brussel sprouts, etc.

    Although this bulbous root is widely recognized, its fresh green tops indeed are more nutritious, several times richer in vitamins, minerals, and antioxidants.

    Scientific name: Brassica rapa (Rapifera Group).

    Tiny, young turnips or “baby turnips” are harvested quite early at their growing stage. Baby turnips feature delicate, sweeter taste and can be eaten raw in salads. However, as they advance in size and maturity, their flavor become more pronounced, lose texture, and become hard and woody.

    Rutabaga is another root vegetable that is closely related to turnips. Rutabagas are larger, rounder, and sweeter in flavor than turnips. Inside, they feature yellow flesh in contrast to the pearly-white flesh of turnips. Both these roots have been cultivated as a staple food since ancient Greek and Roman periods.

    Health benefits of turnips

    Turnips are very low-calorie root vegetables; carry just 28 calories per 100 g. Nonetheless, they are an excellent source of antioxidants, minerals, vitamins and dietary fiber.

    Fresh roots indeed one of those vegetables that are rich in vitamin-C. 100 grams of fresh root provides about 21 mg, or 35% of DRA of vitamin C. Vitamin-C is a powerful water-soluble antioxidant required by the human body for synthesis of collagen. It also helps the body scavenge harmful free radicals, prevention from cancers, inflammation, and helps boost immunity.

    Turnip Greens
    Turnip greens indeed are the storehouse of many vital nutrients. The green tops compose of many minerals and vitamins several times more than that in the roots. The greens are an excellent source of antioxidants such as vitamin-A, vitamin-C, carotenoid, xanthin, and lutein. Further, the leafy tops are an excellent source of vitamin-K.

    Also, its top greens are also a fine source of the B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin and also an excellent source of essential minerals like calcium, copper, iron, potassium, and manganese.

    See the comparison table below:

    Turnips/100 g = = = Turnip greens/100 g
    Calories 28 = = =32
    Vitamin-C 21 mg===60 mg
    Vitamin-A 0 mg===11587 IU
    Vitamin-K 0.1µg===251µg
    Calcium 30 mg===190 mg
    Iron 0.3 mg===1.10 mg
    Manganese 0.134 mg===0.466 mg
    Carotene-ß 0 µg===6952 µg

    (Source: USDA National Nutrient data base)
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    Feb 09, 2017 5:55 PM GMT
    Expletive, I bought two turnips without their tops.
    That's how they were sold.
    I'll see if I can find them with tops next time.
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    Feb 09, 2017 8:25 PM GMT
    Ginger

    Ginger (Zingiber officinale) is surprisingly the most widely used dietary condiment in the world today. It’s actually part of the plant family that includes turmeric and cardamom, which may explain why the health benefits of ginger are so extraordinary.

    The Chinese and Indians have used ginger tonics to treat ailments for over 4,700 years, and it was a priceless commodity during the Roman Empire trade around the coming of Christ because of its medicinal properties.

    So, what makes ginger so good for us?

    In one word: Gingerol.

    Of the 115 different chemical components found in ginger root, the therapeutic benefits come from gingerols, the oily resin from the root that acts as a highly potent antioxidant and anti-inflammatory agent. These bioactive ingredients, especially [6]-gingerol, have been thoroughly evaluated clinically, and the research backs up why you should use ginger on a regular basis.

    10 Benefits for Eating Ginger

    9. Cancer

    Working with mice without immune systems, University of Minnesota scientists discovered that three weekly feedings of [6]-gingerol delayed the growth of colorectal cancer cells. University of Michigan researchers confirmed these results with ovarian cancer. In fact, they found that “Ginger treatment of cultured ovarian cancer cells induced profound growth inhibition in all cell lines tested.”

    Key takeaway: The executive director of the Herbal Medicine Research and Education Centre, Basil Roufogalis, advised that, “The most likely way to administer ginger as a painkiller would be in the form of a tea taken several times a day, but more work needs to be done on the amount of ginger powder needed per dose to take effect, and the time required between doses.” For most people, taking 1,000 milligrams of powdered ginger root is effective — or two drops two times daily of ginger essential oil.

    See more at https://draxe.com/10-medicinal-ginger-health-benefits/


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    Feb 09, 2017 8:30 PM GMT
    Ginger: Nutritional Profile

    Since it is often consumed in such small amounts, ginger does not add significant quantities of calories, carbohydrate, protein or fiber.

    Ginger does contain numerous other anti-inflammatory and antioxidant compounds beneficial to health such as gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate.

    Ginger provides a variety of vitamins and minerals:

    Carbohydrate - 17.77 g
    Dietary Fiber - 2 g
    Protein - 1.82 g
    Dietary Fiber - 2 g
    Sugars - 1.7 g
    Sodium - 13 mg
    Vitamin B6 - 0.16 mg
    Calcium - 16 mg
    Iron - 0.6 mg
    Vitamin C - 5 mg
    Potassium - 415 mg
    Magnesium - 43 mg
    Phosphorus - 34 mg
    Zinc - 0.34 mg
    Folate - 11 mcg
    Riboflavin - 0.034 mg
    Niacin - 0.75 mg
    Iron - 0.6 mg

    Figures above are per 100g of ginger.

    http://www.medicalnewstoday.com/articles/265990.php
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    Feb 09, 2017 8:37 PM GMT
    Tumeric

    One of the most comprehensive summaries of turmeric benefits studies to date was published by the respected ethnobotanist James A. Duke, Phd., in the October, 2007 issue of Alternative & Complementary Therapies, and summarized in the July, 2008, issue of the American Botanical Council publication HerbClip.

    Reviewing some 700 studies looking at turmeric benefits, Duke concluded that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects.
    Turmeric Health Benefits

    Here are some of the diseases that turmeric has been found to help prevent or alleviate:

    Alzheimer’s disease: Duke found more than 50 studies on turmeric’s effects in addressing Alzheimer’s disease. The reports indicate that extracts of turmeric contain a number of natural agents that block the formation of beta-amyloid, the substance responsible for the plaques that slowly obstruct cerebral function in Alzheimer’s disease.
    Arthritis: Turmeric contains more than two dozen anti-inflammatory compounds, including sixdifferent COX-2-inhibitors (the COX-2 enzyme promotes pain, swelling and inflammation; inhibitors selectively block that enzyme). By itself, writes Duke, curcumin – the component in turmeric most often cited for its healthful effects – is a multifaceted anti-inflammatory agent, and studies of the efficacy of curcumin have demonstrated positive changes in arthritic symptoms.
    Cancer: Duke found more than 200 citations for turmeric benefits related to cancer and more than 700 for curcumin and cancer. He noted that in the handbook Phytochemicals: Mechanisms of Action, curcumin and/or turmeric were effective in animal models in prevention and/or treatment of colon cancer, mammary cancer, prostate cancer, murine hepatocarcinogenesis (liver cancer in rats), esophageal cancer, and oral cancer. Duke said that the effectiveness of the herb against these cancers compared favorably with that reported for pharmaceuticals.

    How can you get more turmeric into your diet to benefit your health? One way is via turmeric tea. There are also turmeric extracts in tablet and capsule form available in health food stores; look for supercritical extracts in dosages of 400 to 600 mg, and take three times daily or as directed on the product.

    And, of course, one can simply indulge in more curried dishes, either in restaurants or at home. However you do it, adding turmeric to your diet is one of the best moves toward optimal health you can make.

    http://www.drweil.com/diet-nutrition/nutrition/3-reasons-to-eat-turmeric/

    1. Wards off Alzheimer's disease

    Researchers believe that curcumin's antioxidant and anti-inflammatory properties may be strong enough to break down the amyloid plaques in the brain that contribute to Alzheimer's disease. "If the blood vessels remain less clogged, then certain parts of the brain might be fed more easily with oxygen and that would keep the brain functioning better," explains Hourigan. The Alzheimer's Disease Research Center at the University of California is currently planning clinical human trials.
    2. Helps to prevent cancer

    In his book, The 150 Healthiest Foods On Earth (Fair Winds), nutritionist Jonny Bowden says there are at least 30 studies showing that curcumin may have an anti-tumour effect, "either reducing the number or size of tumours or the percentage of animals who developed them".

    While more human research is needed, he points to a 2006 study showing that curcumin inhibited the growth of human colon cancer. A New Jersey study found that, when combined with vegetables such as broccoli and cauliflower, it may help treat and prevent prostate cancer.

    There are also indications that it may help to prevent breast, skin and pancreatic cancer, childhood leukaemia and multiple myeloma. "While no-one is claiming that turmeric cures cancer, there is plenty of reason to believe it is a useful adjunct to a healthy diet," says Bowden.
    3. Reduces the risk of heart attacks and strokes

    Curcumin also has a positive effect on cholesterol, says Bowden, and animal studies have shown that it may help lower cholesterol and prevent the build-up of LDL ("bad" cholesterol) in the blood vessels. It could therefore stop the build-up of plaque (atherosclerosis) that can block arteries and cause heart attacks and strokes.
    4. Combats inflammatory diseases

    Turmeric's natural anti-inflammatory qualities mean it may work as well as some anti-inflammatory medications, without the side effects. Early research shows it may help with inflammation of the eye (uveitis), inflammatory bowel disease (ulcerative colitis) and multiple sclerosis.

    One study, using a formula which contained turmeric, showed it reduced the pain and disability associated with osteoarthritis, but it hasn't been studied on its own yet.
    5.Fights colds and flu

    Preliminary studies show that turmeric may help reduce the severity of bacterial and viral infections.
    6. Helps indigestion and weight loss

    Curcumin stimulates the gallbladder and produces bile. Because bile helps digest fat, experts believe this improves digestion and may help control weight. At least one study found it treats indigestion, reducing symptoms of bloating and gas.
    7. Assists diabetes sufferers

    Turmeric may improve glucose control or insulin activity; in animal research it was shown to cause blood sugar levels to drop. If you add turmeric to your diet, Hourigan suggests monitoring your blood sugars. When combined with diabetes medication, it may cause levels to drop too low, resulting in hypoglycaemia.

    http://www.bodyandsoul.com.au/nutrition/nutrition-tips/why-you-should-eat-turmeric/news-story/abbeb6cf770b1ee6667ac68a2754fe23
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    Feb 09, 2017 8:51 PM GMT
    This is interesting for nutritional content of tumeric. I'm going to have to remember nutritionaldata.self.com

    http://nutritiondata.self.com/facts/spices-and-herbs/212/2

    This one is interesting, too:

    http://www.nutrition-and-you.com/turmeric.html
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    Feb 09, 2017 9:02 PM GMT
    Cilantro

    What are the nutritional benefits of cilantro?

    Cilantro is rich with an unusual array of healing phytonutrients and antioxidants. It is anti-septic, analgesic, aphrodisiac, helps with digestion, fungicidal and a natural stimulant. And, of course, it’s most powerful in its raw state or juiced form.

    It is a very good source of vitamins A, C, K and traces of the B vitamins. In the minerals department, it provides high amount of calcium and potassium. In addition, cilantro is rich in iron, manganese and sodium. Remember, especially these days, how important it is to keep the body rich in minerals.

    How does cilantro help to heal the body?

    1. Helps to reduce anxiety.

    2. Through long term usage – it has shown to remove mercury from our tissues. Cilantro is one of the very few herbs that can help to remove heavy metals from the body – especially mercury, aluminum and lead to name a few.

    3. Our small intestines love this herb, rendering it a powerful and effective aid through its natural oils. Also, it helps the peristaltic wave move more efficiently. This helps in healthy elimination.

    4. Helps with eye disorders, red eye, macular degeneration.

    5. Helps our urinary tract to stave off infections.

    6. Cilantro is one of the richest herbal sources for vitamin K. Vitamin K plays a role in maintaining healthy bone structure. It’s also known to help people with Alzheimer’s disease by limiting neuronal damage in the brain.

    7. Cilantro is an excellent blood builder and it helps to prevent anemia.

    8. The leaves and stem tips are also rich in flavonoids like, quercetin, kaempferol, rhamnetin and epigenin – which are antioxidants.

    9. Cilantro, when juiced and consumed on a regular basis, can help reduce the amount of damaged fats (lipid peroxides) in the cell membranes.

    10. Prevent kidney stones by eating cilantro. This herb acts as a natural diuretic.

    I recommend 6 cups per week of cilantro to receive its wonderful benefits. (Juiced, of course!) Always use the entire leaf and stem, as many of its nutrients are located in the stem.

    http://www.naturalhealth365.com/cilantro.html/
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    Feb 11, 2017 3:22 PM GMT
    dandelion-greens-nutrition-facts.jpg

    Dandelion Greens

    Dandelion greens belong to one of the largest plant families – the Sunflower – which include more than 22,000 species, including daisies and thistles.

    The fact is the greens of the humble dandelion provide 535 percent of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain.

    Dandelion greens also give the body 112 percent of the daily minimum requirement of vitamin A as an antioxidant carotenoid, which is particularly good for the skin, mucus membranes and vision. A flavonoid called zeaxanthin protects the retina from UV rays, while others, primarily carotene, lutein, and cryptoxanthin, protect the body from lung and mouth cancers.

    Need more benefits? Dandelion greens are high in fiber, which helps your body shed waste. These greens also contain vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper.

    Dandelion greens are on Dr. Mercola’s “most highly recommended vegetables” list.

    http://foodfacts.mercola.com/dandelion-greens.html
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    Feb 11, 2017 3:25 PM GMT
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    #1 – High in Calcium: Dandelion greens are loaded with calcium. Just one cup of chopped dandelion greens has 103 milligrams (10% of the recommended daily value) of calcium! That’s slightly more than kale!

    Add two to three cups of dandelion to a smoothie with calcium-rich fruits like orange, kiwi, fig, or papaya and you’ll have a green smoothie that has more calcium than any dairy product!

    #2 – Rich in Iron: Next to fresh parsley, dandelion greens have a high iron content. One cup contains 1.7 milligrams of iron.

    #3 – Low Calories: Like all leafy greens, dandelions are low in calories. One cup of chopped dandelion greens has only 25 calories.

    While leafy greens are a low calorie food, I actually prefer to use dandelions because they have more calories than other greens. Since I try to get as many calories as I can into my morning green smoothies, I add up to 3-4 cups of dandelion which adds 75-100 calories of nutrient-rich food!

    #4 – Loaded With Antioxidants: Dandelion greens are high in vitamin A in the form of antioxidant carotenoid (beta-carotene) and vitamin C. Vitamin C also helps facilitate iron absorption.

    #5 – The Ultimate Detox & Cleansing Green: If your goal is detoxification and cleansing, dandelion greens should be the ones you use in green smoothies! They are said to help cleanse the liver and many detox recipes call for them.

    #6 – Lots Of Minerals: Dandelion greens are rich in minerals. Besides calcium and iron, they are a good source of copper (10% RDA), manganese (8% RDA), phosphorus (5% RDA), potassium (5% RDA) and magnesium (5% RDA).

    #7 – 14% Protein: Dandelion greens have more protein per serving than spinach. The greens themselves are 14% protein and contain all essential amino acids so it’s a complete protein. One chopped cup contains 1.5 grams of protein (not a lot, but they contribute to your overall protein intake).

    #8 – Multivitamin Green: Besides vitamin A as beta-carotene (186% RDA) and vitamin C (21% RDA), each cup of chopped dandelion greens are also good sources of vitamins B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA), vitamin E (13% RDA), and especially abundant in vitamin K (357% RDA).

    #9 – Free Food: If you live in an area where dandelions grow naturally, you can harvest them yourself for free. Dandelion greens are best in the spring before the plant flowers. Save dandelion seeds so that you can cultivate them and have a steady supply. You’ll soon realize they are an asset in your yard, and not really a weed at all!

    Caution: Never harvest dandelion greens from areas that have been treated with pesticides, or from industrial/urban lots that may be contaminated with heavy metals or other pollutants.

    #10 – Health Benefits of Dandelion Greens: The nutrients in dandelion greens may help reduce the risk of cancer, multiple sclerosis, cataracts, age-related macular degeneration, and stroke. Dandelion contains anti-inflammatory properties which may provide benefit to those with asthma and other inflammatory diseases.
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    Feb 11, 2017 3:33 PM GMT
    Important links on dandelions:

    Skin Care: Dandelion sap, also known as dandelion milk, is useful in treating skin diseases which are caused by microbial and fungal infections. This treatment stems from the fact that the sap is highly alkaline and has germicidal, insecticidal and fungicidal properties. You should be careful while using this sap, and avoid any contact with the eyes. This sap can be used on itches, ringworm, eczema, and other skin conditions without the risk of side effects or hormonal disturbances commonly caused by pharmaceutical skin treatments.

    Finally, there is a rare type of fiber in dandelions called inulin, and some people have a predisposed sensitivity or allergy to it which can be quite severe. When first adding dandelion greens to your diet in any way, start small and closely monitor your body’s response.

    https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-dandelion.html

    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2441/2
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    Mar 04, 2017 12:59 AM GMT
    The Whole Foods store in my area usually does not sell turnip greens but I just called Central Market and they do have turnip greens.

    One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron.

    Along with other leafy greens, turnip greens contain very high nitrate levels (more than 250 mg/100 g). High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance.

    http://www.medicalnewstoday.com/articles/285961.php
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    Mar 05, 2017 3:08 PM GMT
    Wormwood

    WormwoodCoffin Muuuuuahhhhhhh Scream!!!!

    Stephen, keep that up and I'm going to make you go see the horror movie, "Get Out."
    = = =
    Parasite KILLing, Cancer FIGHTING, Wormwood

    Underdose it.

    Read this carefully:
    https://draxe.com/wormwood/

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    Mar 05, 2017 3:22 PM GMT
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    Black Walnut
    Some of the most important health benefits of black walnut includes its ability to improve heart health, reduce inflammation, stimulate circulation, lower blood pressure, prevent certain types of cancer, provide antifungal protection, boost the immune system, regulate digestion, and treat a wide variety of skin conditions.

    https://www.organicfacts.net/health-benefits/herbs-and-spices/black-walnut.html

    http://superfoodprofiles.com/black-walnut-benefits-health
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    Mar 05, 2017 6:03 PM GMT
    Moringa

    https://draxe.com/moringa-benefits/

    For amazon reviews.
    https://www.amazon.com/Only-Natural-Moringa-Pure-1000/dp/B00ABI9X8G/ref=sr_1_4_s_it?s=hpc&ie=UTF8&qid=1488737043&sr=1-4&keywords=Moringa&th=1
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    May 30, 2017 5:47 PM GMT
    Mint

    Its perillyl alcohol helps with skin cancer, colon cancer and lung cancer in animal studies.
    Its rosmarinic acid helps with seasonal allergy symptoms.
    Its menthol is a decongestant.

    http://thescienceofeating.com/2015/01/30/benefits-mint/
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    Jun 07, 2017 8:27 PM GMT
    Jalapeno Peppers

    Although small in size at just 2 to 4 inches long, the jalapeno pepper packs a nutritional punch, with notable amounts of two important vitamins. Jalapenos are just one variety of chili pepper, a nightshade vegetable well known for a hot and pungent flavor. These little peppers derive their heat from a natural plant compound called capsaicin, which offers powerful health benefits.

    http://healthyeating.sfgate.com/health-benefits-jalapeno-peppers-4880.html

    Stephenoabc
    STRESSED OUT: Just discovered Jalapeno Peppers are a nightshade food. It is marked neutral for Blood Type O and Highly Beneficial for GenoType Hunter. WHAT SHOULD I DO? I have to go grocery shopping soon and juice my vegetables. OMG.
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    Jun 07, 2017 8:33 PM GMT
    LP replied

    And your question is?

    Stephenoabc

    JESUS CHRIST, isn't it obvious ?????
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    Jun 07, 2017 8:34 PM GMT
    Stephenoabc

    Okay, restate your question.

    To combat arthritis, people are supposed to stay away from nightshades. I've given up tomatoes, ketchup, etc. only to find out I'm eating a nightshade which is probably working against me.

    Should I NOT eat Cayenne and Jalapeno Peppers????

    The Scoville scale measures the capsaicin in various peppers. Jalapenos rank as medium on the scale, with 2,500 to 8,000 Scoville heat units per pepper, according to Rebecca Wood, author of “The New Whole Foods Encyclopedia.” Capsaicin has impressive health benefits, particularly as an anti-inflammatory and vasodilator that promotes healthy blood flow. In addition, a study in the journal “Cell Signal” in 2003 concluded that capsaicin is “promising” for treatment of cancer because it appears to turn off NF-kB, a protein that promotes tumor growth. Capsaicin has also shown promise for weight loss, especially of hard-to-lose belly fat, by increasing energy expenditure after consumption.
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    Jun 07, 2017 8:53 PM GMT
    It won't hurt me to drop the Cayenne pills and the juiced jalapeno peppers.
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    Jun 07, 2017 9:01 PM GMT
    FM replied

    Nightshade vegetables (tomatoes, potatoes, peppers, eggplant) are not good for arthritis. It's best to omit them for now.

    Stephenoabc

    Will do.

    It's highly beneficial for GenoType Hunter, but I will drop it for now.