Benefits of Green Tea for Detox

     Green tea, (Camellia Sinensis), is one of those wonderful drinks that can be enjoyed hot or cold.  There's nothing like the warm, grassy smell wafting through the air from a steaming cup of hot green tea on a cold, rainy day.  It is equally delicious poured over ice on a hot, summer day with a squeeze of lemon or lime to add a little zing.  And the really good news is all the wonderful health benefits of green tea you receive in return.  Why is green tea good for you?  It's loaded with antioxidant flavonoids which fight cell-damaging free radicals.  Green tea has also been shown to lower heart disease risk by lowering bad cholesterol, boosting metabolism rates, strengthening the immune system, and may even help to prevent some types of cancer.  So why not drink a cup or two of green tea per day. It certainly can't hurt, and may help to protect your long term overall health with its amazing nutrients.

     Green tea has been recognized in other countries for centuries as a powerful medicinal aid.  It is known as the magical elixir.  Green tea is a wonderful detox for cleansing the body from impurities and toxic substances. Most of its benefits come from water-soluble polyphenols, also known as catechins, extracted from the green tea leaves by steeping in hot water for approximately five minutes.  When steeped too long, tannins are released and sometimes produce a bitter tasting tea.  As shown below, it is beneficial to nearly every organ system in the body.

Cardioprotective

Neuroprotective

Anti-obesity

Anti-carcinogenic

Anti-diabetic

Anti-artherogenic

Liver protective

Blood vessel cleanser

Stress relieving

Detoxing

     Green tea contains less caffeine than coffee, but yet enough to have an effect without giving you a bad case of the jitters.  Some people find it to be a more stable energy than with the highs and lows you sometimes get with coffee.

     The amino acid, L-theanine, in green tea helps to reduce stress.  Who can't use a little stress reduction in today's fast-paced world.

     The most powerful antioxidant in green tea is Epigallocatechin Gallate (EGCG).  Although there are other antioxidants in green tea, EGCG is attributed to being the main reason for green tea's powerful medicinal qualities.

     Green tea is known for boosting the metabolic rate.  Higher metabolism increases fat burning and assists with weight loss.  Anything that can help with weight loss is definite plus.

     Green tea helps to prevent heart disease and stroke by reducing bad cholesterol levels and cleaning the blood vessels.

     Many studies have been done on the effects of green tea and the successful prevention of various types of cancer.

     So go ahead and help yourself to a delicious cup of green tea

Black Clove of Garlic vs. White Clove of Garlic

   

White and black garlic

     Nowadays, most everyone knows of the many health benefits of garlic.  A black clove of garlic is completely different from a white clove of garlic; although, they both start out from the same garlic clove.  Read on if you want to reap all of the health benefits while eliminating the pungent odor of garlic breath. Garlic, Allium sativum, is a member of the onion family: Alliaceae.  Just some of the nutrients found in garlic are calcium, phosphorus, selenium, vitamin C, vitamin B6, and manganese.  Brimming with sulfur compounds and allicin which provide precious health benefits, fresh raw garlic is the best way to preserve them.   Unfortunately, a raw clove of garlic is not one of the most palatable foods to consume. Not to mention, you may still be experiencing a very unpleasant aftertaste yet the morning after.  People that normally flock to you, suddenly run in the other direction.   In steps Japanese black garlic to the rescue.  With its soft, almost gelatinous texture; and, caramelized, smoky sweetness, you could eat it by the jarful. The best news is that no one will ever know that you just ate six bulbs of garlic.

     Black garlic is much milder and sweeter in taste than regular garlic.  It is made from the same white garlic we are all familiar with, but it has been fermented; or technically, dried and aged under controlled conditions. No additives or preservatives are necessary or used.  This aging process softens the cloves of garlic while also greatly reducing the pungent odor and flavor normally associated with garlic.  It also converts the alliin into s-allylcysteine, a water soluble compound which makes the beneficial allicin more easily absorbed in our system. This process also greatly increases the antioxidants found in black garlic.  Black garlic is claimed to have as much as two to ten times the amount of antioxidants found in regular garlic. Imagine garlic that is so good for you and no garlic breath!  So why should we eat more garlic? Let's start with:

                                         Boosting our immune system

                              Reducing our cholesterol levels

                              Preventing heart disease and stroke

                              Relieving respiratory distress

                              Combating colds and flu

                              Preventing headaches

                              Reducing blood pressure

                              Increasing metabolism

                              Detoxing heavy metals

                              Preventing cancer

                              Protecting liver and kidney health

                              Promoting colon health

                              Natural antibiotic

Garlic minced with chef's knife

     Black garlic can be consumed by simply peeling and eating or adding to your favorite recipe.  White garlic can be cooked and still retain most of the health benefits when prepared properly.  If you enjoy the pungent flavor of regular garlic in your recipes, then please learn the proper way to prepare it while still reaping all of its benefits.  Heat and improperly prepared garlic destroys nearly all of the health benefits, so pay close attention. It's really very simple.  Just what is a garlic clove?  The solid white cluster is called a bulb of garlic.  When you break it open the individual pieces are called the cloves.  Start by breaking the cloves away from the bulb. Peel each individual clove.  Now break down the garlic cloves by:  chopping, mincing, slicing, grinding, grating, pounding, stomping, crushing, mashing, smashing or jumping on top of it. Or all of the above.  The point is to break it up and allow it to 'rest' for 10-15 minutes before throwing it into a hot frying pan.  Crushing the garlic ruptures the cell walls. During this short time period, naturally occurring enzymes mingle to create the desired sulfur compound allicin.  The garlic is now minimally effected by heat, and most of the wonderful health benefits are retained.  For further protection and maximum flavor, it is recommended that garlic be exposed to heat for as little time as possible at the lowest temperature possible.  Overcooking or scorching garlic tends to make the flavor bitter.

Chicken with 40 Cloves of Garlic

     The ever popular recipe, chicken with 40 cloves of garlic, can be made much healthier.  Simply pierce or crush the cloves. and allow them to rest, before placing them into the cavity of the chicken.  Optionally, add some sliced onions in with the garlic along with some fresh herbs.  Rosemary, thyme, or sage go well with chicken.  Rub down the breast and legs of the chicken with some olive oil, garlic and sprinkle with herbs.  Add salt and pepper if desired.  Sprinkle with some paprika for the finishing touch.  Roast in the oven at 350 degrees for 1-1 1/2 hours or until the internal temperature reaches 165 degrees.  If you have a crock pot, slow cooking is even better.  More of the juices are retained in the meat of the chicken, and the lower temperature is more favorable for the garlic benefits.    Once again, just be sure the internal temperature of the chicken reaches 165 degrees.

Roasted Garlic

     The same rules apply for roasting garlic.  Removing any loose skin and cut away the top of each bulb. Then either pierce the individual cloves, or roll and press the whole bulb against a cutting board to release the allicin. Allow it to rest, then drizzle with olive oil.  Place in foil or garlic roaster in a 400 degree oven for approximately 40 minutes.

Garlic Storage

Unglazed Clay Garlic Keeper

     When purchasing garlic, choose bulbs that are white, firm and not sprouting.  Properly stored, unbroken garlic bulbs, can last up to eight weeks.  Individual cloves will last 8-10 days.  After that they begin so soften and deteriorate and should be discarded.

       Good air circulation is the key to storing garlic.  Wire baskets, paper bags, or hung in netting work well.  The very best thing for storing garlic is a garlic keeper made out of unglazed clay.  These types of garlic keepers work so well because any moisture in the bulb of garlic is absorbed into the clay. 

     Store fresh garlic at a cool room temperature of around 60 degrees.  Garlic should not be refrigerated as it can cause mold growth.

     To avoid sprouting, store garlic away from sunlight in a dark place:  a cupboard, cellar, or shady area of kitchen.

     Freezing fresh garlic is not recommended as it changes the texture and flavor of the garlic.  Roasted garlic has already softened and does retain more of the flavor when frozen. 

Enjoy!

Chia Seed Nutritional Powerhouse Detox Food

     Chia seeds are a great way to detox your body.  Full of vitamins and  antioxidants, these amazing seeds deliver nutrients directly to the cells.  Their gelling properties allow them to hold water aiding hydration.  Chia seeds swell to nine times their original size when added to liquid. And yes, chia was the seed used to grow chia pets.  Unfortunately, no one knew the potency of the seeds or they would have been eating them instead of growing them for the novelty.  The Aztecs carried a pouch of chia seeds when running as their sole nutritional support.  They provided them with stamina and endurance to travel for many miles.  There's so many great things to say about chia, where does one begin? Antioxidants, vitamins, strength, fiber, energy, detox, etc., and the list goes on:

Essential fatty acids reduce high blood pressure for cardiovascular health.

Stabilize blood sugar levels for diabetics.

Anti-inflammatory properties reduce pain caused by inflammation for arthritics.

Boost metabolism and promote lean muscle mass.

Essential fatty acids improve brain function through efficient nerve transmission.

Regular consumption improves stamina and endurance.

Rid the digestive tract of toxins by collecting them and carrying them away.

Enhance hydration and retain electrolytes present in body fluids.

High protein for healthy hair, skin, and nails.

     There's nothing magical about chia seeds when it comes to weight loss.  Quite simply, the bulk of this very low calorie food gives you a feeling of fullness, while also helping to regulate blood sugar levels avoiding food cravings caused by sugar spikes highs and lows.
   
     Since they're really quite tasteless, chia seeds can be added to just about anything you eat.  Smoothies, cereals, salsas, yogurt, salads, soups, and dips.  Add them to muffins, pancakes, breads and cakes for extra nutrition.   They can even replace oils or butter in baked goods.  Just mix one tablespoon of chia with 9 tablespoons of water.  Stir to prevent clumping and wait 15 minutes for it to gel.  Measure the same amount you would normally have used of butter or oil and substitute the chia gel in your recipe.    

--Chia Seed Facts:

                                           2.5 times more protein than kidney beans  
                               3 times the antioxidant strength of blueberries
                               3 times more iron than spinach
                               6 times more calcium than milk
                               7 times more vitamin C than oranges
                               8 times more omega-3 than salmon
                              10 times more fiber than rice
                              15 times more magnesium than broccoli

     

                      And in case you're still more interested in watching chia seed grow rather that eating it:

Goji Berry Nutritional Powerhouse

     Goji berries (Lycium barbarum) are one of the most nutritionally dense fruits known on the planet and exhibit amazing properties.  Also known as wolfberries, they are native to the Himalayan mountains of Tibet and Mongolia, but now grown in many other countries as well. Used for both medicinal purposes as well as a popular culinary ingredient, Goji berries have been consumed for thousands of years in Tibet and China.  They are wonderful way to flush toxins from the body and improve your overall health without a lot of effort.  With a score of over 25,000 on the ORAC scale and heavy duty anti-inflammatory, antibacterial and anti-fungal properties, just a small amount of goji berries pack a powerful punch of health benefits.  Gojis are unique among other fruits because not only do they have the highest concentration of protein of any fruit, they also contain all of the essential amino acids.  They are packed with vitamin C, contain more carotenoids than any other food, have 21 trace minerals, and are very high in fiber and iron.  It's no wonder they are considered a nutritional powerhouse:

          High in antioxidants to remove cancer causing free radicals in the blood.

          Lowers bad cholesterol levels and protects the heart from disease.

          Protects eyesight with vitamin A, zeaxanthin, and beta-carotene.

          Reduces insomnia and improves sleep patterns.

          Relieves stress and promotes a sense of calm and well-being.

          Consuming foods high in antioxidants can slow the aging process.

          Raises energy levels with B complex vitamins which convert food into energy.

          Strengthens the immune system.

          Detoxes liver and kidneys.

          Normalizes blood pressure.

          Regulates blood sugar levels.

          Slows hair loss and graying.




     Goji berries contain unique Lycium barbarum polysaccharides which assist immune cells in communicating and functioning.  They provide a good fuel source for supporting healthy intestinal bacteria. These polysaccharides also act as a detoxification aid in the removal of metabolic waste products such as lactic acid accumulated during muscle exertion.  The Goji berry is used medicinally in Asia for inflammatory disorders such as asthma, allergies, chronic pain and cancer.

     With a score of 25,300 on the ORAC scale per 100 grams, you can see that it would only take 20 grams or about a heaping tablespoon of goji berries to reach the suggested consumption of 5000 units per day for maximum benefit.  On the other hand, you would have to eat 22 apples to reach the same daily dose of 5000 units.  It is still important to eat a wide variety of fruits and vegetables daily because they all supply different benefits.

     In Western countries goji berries are most commonly available in dried or powder form or juice.  The whole dried goji berry can be soaked for a couple of hours and added to smoothies and the liquid can be consumed as a delicious juice.  The dried or soaked whole berries can be added to trail mix, cereal, oatmeal,  salads, and baked goods.   The powder can be added to smoothies, sprinkled over cooked or cold cereals, salads or even added to soups.  Goji powder is also delicious in tea.  The whole dried berries are also a great snack right out of the bag.  It is very important when purchasing goji berries to look for the organic label as some imports in the past have been found to have high concentrations of pesticides.

                                 

    Goji berries are a member of the Solanaceae (nightshade) family of plants.  Any reactions such as nausea or rash are usually attributed to detoxing.   If you have sensitivities to nightshade plants such as tomatoes, potatoes, peppers, or eggplants or have allergies to pollen you may want to  discuss with your allergist whether or not to try goji berries.

Note:  Those taking medications for diabetes, blood pressure, or blood thinners such as warfarin (Coumadin) should avoid goji berries or consult with their physician before consuming them as they may interact with some medications.  They should also not be used by pregnant or lactating mothers as they can be a uterine stimulant.

Coconut Oil Natural Detox

     Coconut oil is an amazing way to detox your body inside and out.  At one time thought of as the villain, it's now known to be beneficial in many ways for the human body. Internally, it collects toxins and wastes and expels them from the body.  Externally it softens and moisturizes hair and skin.  It is largely comprised of medium-chain fatty acids, including the healthy fats, lauric acid, caprylic acid, and capric acid.  So even though it is considered a saturated fat, it is the fats with long-chain fatty acids that present many health problems when ingested.  Who would have thought one food could do so many good things?  It's important to know the different ways coconut oils are processed when selecting one for your own use.  Not all types of coconut oils are good for you.   

    The best coconut oil is certified organic virgin that is cold-pressed.  Certified organic virgin expeller pressed is nearly the same, but slightly more heat is produced from the pressure and friction during extraction. One process commonly used for expeller pressed coconut oil is similar to that of a masticating juicer.  The coconut oil is pressed out of fresh raw coconuts by a spinning auger that separates the oil from the coconut meat.  Another way of producing expeller pressed oil is with the use of a centrifuge which generates varying amounts of heat but uses no external heat. Cold-pressed coconut oil processing uses a pressing unit similar to a vice to squeeze the coconut oil out of the coconut meat.  All are considered high quality coconut oils and retain much of their nutrient value.  Don't be fooled by companies claiming to sell extra virgin coconut oil.  That term only applies to oils such as olive which go through two pressings, the first being the extra virgin and the second being virgin.  Extra virgin does not apply to coconut oil as it does not go through the same type of dual processing.

     Refined coconut oil has lost many of its health benefits.  This type of oil is produced from copra, coconut meat dried by smoke, sun, or kiln drying.  Sometimes the drying process takes place under unsanitary conditions unfit for human consumption and the coconut meat must then be purified.  It must go through a filtering process to remove impurities and particles.  It is common during this filtration process to add bleaching agents or other solvents such as hexane which produce a tasteless, colorless, and odorless product. Unfortunately, traces of these chemicals are left behind in the final product.  Food coloring such as yellow is then often added for more appeal to give it the look of butter.  It then is sometimes subjected to high heat temperatures to hydrogenate or partially hydrogenate the final product for longer shelf life and higher cooking temperatures thus creating trans fatty acids.

     The high quality virgin coconut oils have a slight coconut taste to them because they still retain most the original properties of a fresh raw coconut.  If you can't tolerate the taste of coconut, refined coconut oil is available, but you sacrifice the positive health benefits for negative ones.  Unrefined quality coconut oil has a smoke point of 350 degrees.  Refined coconut oil is sometimes used for higher temperature cooking such as deep frying.

HEALTH BENEFITS
 OF HIGH QUALITY COCONUT OIL

Heart-cleanses the cardiovascular system

Cholesterol-raises cholesterol, but only the good (HDL) and stabilizes the bad (LDL)

Liver-medium-chain fatty acids (MCFAs) sent directly to the liver for efficient burning of energy

Metabolism-boosts metabolic rates for weight loss and targets body fat, especially abdomen

Blood sugar-helps to stabilize blood sugar levels

Immune system-helps to resist bacteria and viruses and produces antioxidants to battle free radicals 
      

Digestion-helps to maintain proper gut flora by killing bad bacteria, viruses, fungi and even parasites

Thyroid-helps to maintain proper thyroid function which helps to maintain lower cholesterol levels

Cellulite-MCFAs help in the breakdown of cellulite

Hair-outperforms many salon conditioners when used as a hair conditioner

Skin-Moisturizes and nourishes the skin and helps prevent stretch marks by improving elasticity

Candida-fights against yeast, fungus and candida infections

Shaving lotion-gives a close shave and moisturizes at the same time

Bath-put a small amount in warm bath water for an all over moisturizer

Scrub-add some sea salt or sugar for an invigorating scrub 





     So pop up some organic popcorn and pour some melted coconut oil over it with a sprinkle of sea salt. (Heat it slowly on the stove or place the container in hot water.  Never microwave it or you will lose the healthful nutrients.)  It is so delicious!  Did you know that theaters used it on their popcorn years ago until the saturated fats scare came about.  It was thought for many years that all saturated fats were the same.  Try dipping some fish in egg whites and panko bead crumbs and fry it in coconut oil.  This works well with chicken for healthy homemade chicken nuggets.  Stir some in your oatmeal for a creamier oatmeal with a slightly coconut taste.  Use it in baked goods and as a spread on anything you would normally use butter for. Some people enjoy it plain right out of the jar.  Enjoy!  It's good for you!

   As little as one to two tablespoons daily can provide many of the health benefits described above.  Like everything else we ingest coconut oil should be consumed in moderation.  Three tablespoons daily is an acceptable amount, but you may want to discuss it with your medical practitioner before you begin, especially if you are taking prescription drugs or have health issues. Those who go on strictly coconut oil diets, fasts, cleanses, and detoxes, and consume large amounts of coconut oil do so at their own risk.

Simple Sea Salt Detox

     Salt, that nasty thing we're supposed to stay away from, can be one of the best ways to detox both internally and externally.  Not all salts are bad for you as we've been lead to believe.  Salt exists in many different forms, just as it is mined and processed in many different ways.  Sea salt, epsom salt, kosher salt, rock salt, and of course table salt are the basic forms of salt available.  All of these salts range in variety from color, flavor and additives, to mineral content and crystalline structure and size.  When choosing a salt for detoxification, it's just as important to select the right type of salt as it is when choosing the proper medication for the type of malady being targeted.

     Salt is actually one of nature's many gifts to our health and well-being for without it life wouldn't exist. Although extracted from bodies of water the world over, most salts primarily consist of sodium chloride. However, in its natural state, salt also contains the many 80+ trace minerals our bodies need to survive. Just as we require oxygen and water for survival, salt produces the electrical impulses in our cells that make our bodies function properly and is an absolutely essential nutrient.  It helps to balance our metabolism and strengthen our immune system.   The conflict comes in when choosing among the multitude of varying qualities of salt. Let's have a look:

SEA SALT

     As the name implies, sea salt comes from the many oceans and lakes around the world  Technically, all salt is sea salt.  All salt once touched water, either presently in lakes and oceans, or millions of years ago. Much of the sea salt on the market today is still collected by hand from the water and placed on screens to evaporate and dry in the sun.  Mechanical evaporation processing of sea salt still remains at a minimum. Other types of sea salt were already evaporated millions of years ago from previous bodies of water.  Their salts remain behind and are now mined at the surface of dried up lakes or in underground caverns.  Their varying colors are derived from natural elements found in the surrounding environment.  Sea salts contain many valuable trace minerals and have a coarse, crunchy texture and a somewhat stronger flavor.  Due to this texture and flavor, less is required for the same salty taste.  Sea salt with its lack of refinement and mineral content intact is the best salt for salt soaking baths.

EPSOM SALT

     This one is a little trickier.  Although referred to as salt, it actually contains no sodium chloride.  It is primarily made up of magnesium sulfate.  It has a larger crystal structure similar to sea salt.  It is used in cooking, farming, manufacturing, as well as for medicinal purposes.  The sulfates flush toxins out of the body.  Two cups dissolved in bathwater act as a detoxifying agent and quickly relieve minor aches and pains.  The high content of magnesium is absorbed into the body and is a much needed nutrient.  Most people today are found to have very low levels of magnesium.

KOSHER SALT

     This salt was developed in accordance with Jewish dietary laws for the preparation of kosher meats.  It is unrefined and has no additives.  During the evaporation process it is continuously raked to form multi block-like crystalline structures. This gives the salt more body and texture.  This larger surface area allows kosher salt to cling to food longer.  When curing meats, it is more efficient at drawing out  the blood.  Because of its larger surface area it is less dense and more flakey.  Chefs prefer this coarser grain for pinching and sprinkling with ease and accuracy.  Kosher salt weighs less by volume so the amount must be increased when substituting for table salt.  It takes nearly one tablespoon of kosher salt to equal one teaspoon of table salt.  Since it is a lighter salt, there is less of an aftertaste with it.  Though not normally used as a soaking salt, kosher salt is good for cooking with as it is unadulterated.

ROCK SALT

  
     Rock salt, also known as halite, is another form of sodium chloride.  Minimally refined, these larger crystals are used for deicing roads, driveways and sidewalks in winter months.  Culinary use includes mechanical ice cream makers, and as a bed for shellfish presentation.  These salt crystals are naturally colorless, white or may sometimes have a grayish hue.  Being less refined it still retains the mineral content that is removed from table salt.  Rock salt is not normally used for soaking due to its large crystalline structure.

TABLE SALT

     Table salt on the other hand is highly refined and processed rock salt.  This is the salt that gives salt a bad rap.  It is ground finer and heated during processing and stripped of its mineral content.  It gets its pure white appearance through bleaching. Additives such as aluminum hydroxide, magnesium carbonate, or sodium of prussia are then used to prevent the salt from clumping and allow it to freely flow through the tiny holes in the salt shaker,  Some of these additives have questionable effects on our health.  Synthetic iodine is added to some table salts to prevent goiter or swelling of the thyroid gland which was much more prevalent before the addition of iodine to table salt.  Table salt should never be used as a bath salt due to its questionable qualities and refinements.  The point of taking a salt bath is to remove toxins, not add more. Personally, you wouldn't find it on my table either. 


      So now you can see that the best salts for soaking are sea salts and epsom salts.  Lactic acid builds up in muscle tissue during exercise and strenuous activities causing soreness and stiffness.  The skin being the largest organ of our body, salt is absorbed into the bloodstream where it gathers up lactic acid and other toxins which are then pushed out through the pores.  Salt soaking baths are therapeutic in many ways. They help to:

                                                           1.  Relieve stress
                                                           2.  Improve skin disorders
                                                           3.  Reduce muscle pain and inflammation
                                                           4.  Relieve insomnia
                                                           5.  Improve circulation
                                                           6.  Expel toxins from the body
                                                           7.  Reduce joint pain due to arthritis

   Salt baths can be made up of sea salt, epsom salt or a combination of the two.  Sea salt is alkaline and helps to lower the acidity of the body.  If you are lacking in magnesium, it is best to include some epsom salts.  Try a cup of each dissolved in a warm bathtub of water and soak for 20 to 30 minutes.  For extra relaxation add a few drops of pure lavender essential oil diluted in a teaspoon of carrier oil such as the ones listed below. Even olive oil works. You'll feel invigorated and refreshed.

     You can also make an exfoliating salt scrub with one cup of sea salt, 1/2 cup of one of the following oils, and a few drops of essential oils.  Massage it into your skin before showering or bathing to rejuvenate your skin.  This will make enough for a few applications so store it tightly covered.

   *** Jojoba oil *** Coconut oil *** Sweet almond oil *** Grape Seed oil *** Avocado oil *** Olive oil ***










Note:  Instructions for internal salt water cleanses and flushes can be found on the internet but should never be attempted without professional medical supervision due to possible side effects.