• 18Sep
    DailyGood News That Inspires

    September 17, 2014

    a project of ServiceSpace

    35 Images of Kindness Within Conflict

    Man must evolve for all human conflict a method which rejects revenge, aggression and retaliation. The foundation of such a method is love.

    - Martin Luther King, Jr. -

    35 Images of Kindness Within Conflict

    This collection of photos showing everyday individuals standing for love in times of terrible violence will shake your spirit and open your heart. These acts of love suggest that “during times of conflict and political or religious civil unrest, the power of the human spirit’s capacity for non-violent protest and kindness still shines through.” { read more }

    Be The Change

    There are countless examples of incredible individuals who are using or have used nonviolent methods to achieve social progress. Take a moment to read up on a couple and share a story that inspires you with friends and family.

  • 14Sep

    Blend Radish Recipes
    Into Your Diet!

    http://www.smoothie-handbook.com/radish-recipes.html

    Radish greens in a smoothie?

    That is what I asked today. I have never made any radish recipes with the tops. It took some convincing on my husband’s part for me to gather enough courage to toss those radish tops into the blender.

    Last year I was in the same green smoothie experimenting boat. I was cutting the tops off of the carrots from the farmer’s market. Tossing the carrot tops into the garbage seemed like such a waste.

    I did some research and found out that the root of the carrot actually contains fewer nutrients than its green leafy top. I also found out that radishes are the same way. The tops actually contain 6 times more Vitamin C than the root!

    We should always have an open mind to new foods. With green smoothies in mind, I try to use different greens to expand the wide array of nutrients that my family consumes.

    My first radish green smoothie had banana and blueberries making the green smoothie purple.

    While watching the blueberries, bananas, and greens emulsify together, I was completely suspicious of the blended greens that came from a spicy root.

    As I took my first sip, I braced for the worst. To my surprise, the spicy taste of the leaves did not transfer into the smoothie like I thought that it would.

    I actually gave some of the smoothie to my husband and my son and tossed more radish greens into my portion. I actually love the green taste. Not because of the flavor, but because of the benefits.

    If you have been stuck on spinach and lettuce green smoothies, break the mold. Having a variety of greens will insure that your smoothies are balanced with different health benefits.

    Preparing Radish Greens for Smoothies

    A friend of mine gave me a couple dozen radishes with the tops still attached. I washed and striped the leaves off the stem. I then froze the radish tops in one cup (packed) sizes in ziploc bags. Perfect amount for a quick and easy green smoothies.

    Make sure to wear gloves when handling the greens for your radish recipes. The gloves will protect your hands from the little thorns on the stems.

    Now you know that you can have radish recipes as tasty smoothies. You do not have to toss out those precious greens when cleaning the radishes from the garden.

    Radish Greens – Green Smoothie Recipes

    Rad-Berry Smoothie

    6-10 Radish leaves, large

    1 1/2 bananas, ripe

    1 1/2 cup blueberries, frozen

    1 tablespoon sunflower seeds, raw

    1 teaspoon chia seeds

    1 cup pure water

    Pour the water in the blender. Then add the rest of the ingredients with the frozen berries on top. Blend until smooth. Serves 1-2

    Tropical Radish Greens Smoothie

    1 cup Radish leaves, packed

    1 banana, ripe

    1 cup mango, frozen

    1 cup pineapple, frozen

    1 tablespoon sunflower seeds, raw

    1 1/2 cup pure water

    Pour the water in the blender. Then add the rest of the ingredients with the frozen fruit on top. Blend until smooth. Serves 1-2

    Radish Tops Antioxidant Smoothie

    1 cup radish greens, packed

    1 banana, ripe

    1/2 cup pomegranate kernels, frozen

    1 cup strawberries, frozen

    1/8 teaspoon stevia

    1 1/4 cup pure water

    Pour the water in the blender. Then add the rest of the ingredients with the frozen fruit on top. Blend until smooth. Serves 1-2

  • 12Sep

    Banana for Breakfast anyone???

    This is interesting. After reading this, you’ll never look at a banana in the same way again.

    Bananas contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

    Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes.

    But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

    DEPRESSION:
    According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

    PMS:
    Forget the pills – eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

    ANEMIA:
    High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

    BLOOD PRESSURE:
    This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

    BRAIN POWER:
    200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

    CONSTIPATION:
    High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

    HANGOVERS:
    One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

    HEARTBURN:
    Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

    MORNING SICKNESS:
    Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

    MOSQUITO BITES:
    Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

    NERVES:
    Bananas are high in B vitamins that help calm the nervous system..

    Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

    ULCERS:
    The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chroniclercases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

    TEMPERATURE CONTROL:
    Many other cultures see bananas as a ‘cooling’ fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

    So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, ‘A BANANA a day keeps the doctor away!’

  • 12Sep

    Breuss Total Cancer Treatment

    http://www.cancertutor.com/breuss/

    Written by Webster Kehr, Independent Cancer Research Foundation, Inc. | Last updated on | Filed under: Cancer Articles, Products

    by R. Webster Kehr
    Independent Cancer Research Foundation, Inc.

    TREATMENT RATING: This cancer protocol is rated ONLY as being effective on newly diagnosed cancer patients who do not have a fast-growing cancer and their cancer has not spread significantly!! If you are an advanced cancer patient who has had a lot of chemotherapy, radiation or surgery or you have a potentially fast-growing cancer, do not use this protocol, use one of the protocols linked to on this web page:
    Chapter on Treatments Rated For Advanced Cancer Patients

    How the Breuss Total Cancer Treatment Works

    Note: The Breuss Total Cancer Treatment includes both the complete “cancer diet” and the complete “cancer treatment.”

    The Breuss Total Cancer Treatment is a very rigid diet of fruits, vegatables and herbs that a person takes in liquid form for 42 days. Because cancer cells have a very different metabolism than normal cells, the Breuss diet is designed to starve the cancer cells to death by not providing any solid food proteins. But the diet does not harm normal cells.

    The Breuss Total Cancer Treatment

    The book that details the Breuss diet, The Breuss Cancer Cure, has sold over 900,000 copies, been translated into five languages, and claims to have led to over 45,000 testimonials from cured sufferers. Both the book and the diet are still actively being used.

    The Breuss diet is based on a 42 day fast, but the definition of “fast” used in the Breuss diet actually includes certain types of foods, such as raw fruits and vegetable juices, all taken in liquid form. The theory is that cancer cells can only live on the protein of solid food. Therefore, if you drink nothing but vegetable juice and teas for 42 days the cancerous cells die while the normal cells continue to thrive.

    Breuss juice vegetable juice that consists of 55% red beet root, 20% carrots, 20% celery root, 3% raw potato, 2% radishes … The potato is optional except for liver cancer where it plays an important part.

    His book actually talks about multiple diseases. (Note: this is a very simplified explanation, you need to read the book.)

    If you look at the formula for the Breuss juice, during the fast, you will note that there is virtually no glucose or other sugars in the formula. Since his diet was probably developed by trial and error, I find it curious that it evolved to exclude fruit juices and contains virtually zero glucose and other sugars. Personally, I think the diet works for a different reason than Breuss thought. I think it works because cancer cells are very inefficient at processing glucose and other sugars and that the formula literally starves the cancer cells to death by depriving them of glucose and other sugars. Normal cells can survive on much less glucose and other sugars because they are much more efficient at processing these items. See my link below relative to sugar.

    Supercharging This Treatment

    Because no one is quite sure why his diet works, you might not want to supercharge his diet and simply do it his way. It is your call, but before you make a decision please read the link below on sugar and cancer. However, there is no question that ionized water would be very helpful, and could not do any harm while on this diet. However, I would not mix ionized water with the formula, I would use natural water for that. I also would not take the ionized water within an hour of taking the tea (both an hour before and an hour after). As with any tea it should be sipped slowly over time.

    If you do want to enhance the diet, filtered green tea (filter to make sure there are no particles) and filtered Essiac Tea are natural enhancements to the Breuss diet. I mention green tea and Essiac Tea because his diet seems to be low in cancer cell killing agents and there is nothing wrong with killing the cancer cells as they become weak.

    Another very logical supplement that will not interfere with the Breuss treatment is Protocel. Protocel is taken in very low doses and lowers the voltage of cancer cells, weakened by the Breuss diet.

    Immediately after you stop the Breuss treatment you should immediately take two or three of these products in order to quickly build up the nutrients lost during the diet:

    • Vibe by Eniva, (Vendor)
    • Essense Health Blend, ( Vendor)
    • Tahitian Noni Juice, (Cancer Tutor is not allowed to link to a Tahitian Noni Juice Vendor)
    • XanGo Mangosteen, (Vendor)
    • Berry Young Juice, from Young Living (wolfberry or Goji juice) (no link).

    These products should be purchased during the diet to insure they are ready for the day after the diet is finished.

    After the 42 day fast, if your cancer symptoms are not gone, you should go on a “Stage III” or “Stage IV” alternative cancer treatment. See the home page for links to these articles.

    Additional Notes

    Because of the 42 day fast, a massive amount of family support will be needed for anyone on this diet. It may be necessary for someone to call the person on this diet every hour or so. Because this diet is starving the cancer cells to death, it is absolutely critical that no extra foods be taken. This is an “all or nothing” type of diet. If you make a major slip, I would definitely add the filtered green tea or filtered Essiac tea or both. Protocel could also be considered.

    h3Don’t forget the three phases of an alternative cancer treatment program, mentioned in the tutorial./h3

    Site – Comments

    • CureZone Good overview
    • Alternative Health Sugar and cancer (This may be why his diet really works!)
  • 10Sep
    Healthy Shopping
    We continue to focus on foods as the best sources of nutrients: While dairy is the best known source of Vitamin B2 (riboflavin), turkey, sardines and legumes are also rich sources.
    The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or
    advertising, is a new force for change to help make a healthier you and a healthier world.
    Kiwifruit
    KiwifruitPacked with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. California kiwifruit is available November through May, while the New Zealand crop hits the market June through October making fresh kiwis available year round.

    The kiwifruit is a small fruit approximately 3 inches long and weighing about four ounces. Its green flesh is almost creamy in consistency with an invigorating taste reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavor.

    Kiwifruit, fresh
    1.00 2 inches
    (69.00 grams)
    Calories: 42
    GI: medium
    NutrientDRI/DV


     vitamin C85.2%


     vitamin K30.9%


     copper10%


     fiber8.2%


     vitamin E6.7%


     potassium6.1%


     folate4.3%


     manganese3.5%

    This chart graphically details the %DV that a serving of Kiwifruit provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Kiwifruit can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Kiwifruit, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

    Health Benefits

    Kiwifruit can offer a great deal more than an exotic tropical flair in your fruit salad. These emerald delights contain numerous phytonutrients as well as well known vitamins and minerals that promote your health.

    Kiwi’s Phytonutrients Protect DNA

    In the world of phytonutrient research, kiwifruit has fascinated researchers for its ability to protect DNA in the nucleus of human cells from oxygen-related damage. Researchers are not yet certain which compounds in kiwi give it this protective antioxidant capacity, but they are sure that this healing property is not limited to those nutrients most commonly associated with kiwifruit, including its vitamin C or beta-carotene content. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

    The protective properties of kiwi have been demonstrated in a study with 6- and 7-year-old children in northern and central Italy. The more kiwi or citrus fruit these children consumed, the less likely they were to have respiratory-related health problems including wheezing, shortness of breath, or night coughing. These same antioxidant protective properties may have been involved in providing protection for these children.

    Premier Antioxidant Protection

    Kiwifruit emerged from our food ranking system as an excellent source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead to problems such as inflammation and cancer. In fact, adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma, and for preventing conditions such as colon cancer, atherosclerosis, and diabetic heart disease. And since vitamin C is necessary for the healthy function of the immune system, it may be useful for preventing recurrent ear infections in people who suffer from them. Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.

    Fiber for Blood Sugar Control Plus Cardiovascular and Colon Health

    Our food ranking system also qualified kiwifruit as a very good source of dietary fiber. The fiber in kiwifruit has also been shown to be useful for a number of conditions. Researchers have found that diets that contain plenty of fiber can reduce high cholesterol levels, which may reduce the risk of heart disease and heart attack. Fiber is also good for binding and removing toxins from the colon, which is helpful for preventing colon cancer. In addition, fiber-rich foods, like kiwifruit, are good for keeping the blood sugar levels of diabetic patients under control.

    Kiwifruit also passed our food ranking test as a good source of the mineral potassium.

    Protection against Asthma

    Eating vitamin C-rich fruit such as kiwi may confer a significant protective effect against respiratory symptoms associated with asthma such as wheezing.

    A study published in Thorax that followed over 18,000 children aged 6-7 years living in Central and Northern Italy found that those eating the most citrus and kiwifruit (5-7 servings per week) had 44% less incidence of wheezing compared to children eating the least (less than once a week). Shortness of breath was reduced by 32%, severe wheeze by 41%, night time cough by 27%, chronic cough by 25%, and runny nose by 28%.

    Children who had asthma when the study began appeared to benefit the most, and protective effects were evident even among children who ate fruit only once or twice a week.

    Protection against Macular Degeneration

    Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Opthamology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

    In this study, which involved over 110,000 women and men, researchers evaluated the effect of study participants’ consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARM, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but kiwifruit can help you reach this goal. Slice kiwi over your morning cereal, lunch time yogurt or green salads. For a more elegant meal, decorate any fish dish or fruit salad with kiwi slices.

    A Delicious Way to Enjoy Cardiovascular Health

    Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.

    Unlike aspirin, which also helps to reduce blood clotting but has side effects such as inflammation and bleeding in the intestinal tract, the effects of regular kiwi consumption are all beneficial. Kiwifruit is an excellent source of vitamin C, and polyphenols, and a good source of potassium, all of which may function individually or in concert to protect the blood vessels and heart. In one study, human volunteers who ate 2 to 3 kiwifruit per day for 28 days reduced their platelet aggregation response (potential for blood clot formation) by 18% compared to controls eating no kiwi. In addition, kiwi eaters’ triglycerides (blood fats) dropped by 15% compared to controls.

    Description

    The kiwifruit is a little fruit holding great surprises. The most common species of kiwifruit is Actinidia deliciosa, commonly known as Hayward kiwi. Inside of this small, oval-shaped fruit featuring brown fuzzy skin resides a brilliant, semi-translucent emerald green flesh speckled with a few concentrically arranged white veins and small black seeds. Its flesh is almost creamy in consistency with an invigorating taste reminiscent of a mixture of strawberries and bananas, yet with its own unique sweet flavor.

    With the growing interest in kiwifruit, other species are now becoming more widely available. These include the hardy kiwi and the silvervine kiwi, two smooth-skinned varieties that are the size of cherries and whose flesh has a golden yellow-green hue.

    History

    The kiwifruit is a fruit with a very interesting history and whose recent rise in popularity reflects a combination of an appreciation for its taste, nutritional value, unique appearance and, surprisingly, its changing name.

    Native to China, kiwifruits were originally known as Yang Tao. They were brought to New Zealand from China by missionaries in the early 20th century with the first commercial plantings occurring several decades later. In 1960, they were renamed Chinese Gooseberries.

    In 1961, Chinese Gooseberries made their first appearance at a restaurant in the United States and were subsequently “discovered” by an American produce distributor who felt that the U.S. market would be very receptive to this uniquely exotic fruit. She initiated the import of these fruits into the United States in 1962, but to meet what was felt to be burgeoning demand, changed its name from Chinese Gooseberry to kiwifruit, in honor of the native bird of New Zealand, the kiwi, whose brown fuzzy coat resembled the skin of this unique fruit. Currently, Italy, New Zealand, Chile, France, Japan and the United States are among the leading commercial producers of kiwifruit.

    How to Select and Store

    When selecting kiwifruits, hold them between your thumb and forefinger and gently apply pressure; those that have the sweetest taste will yield gently to pressure. Avoid those that are very soft, shriveled or have bruised or damp spots. As size is not related to the fruit’s quality, choose a kiwifruit based upon your personal preference or recipe need. Kiwifruits are usually available throughout most of the year.

    If kiwifruits do not yield when you gently apply pressure with your thumb and forefinger, they are not yet ready to be consumed since they will not have reached the peak of their sweetness. Kiwifruits can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight or heat. Placing the fruits in a paper bag with an apple, banana or pear will help to speed their ripening process. Ripe kiwifruits can be stored either at room temperature or in the refrigerator. For the most antioxidants, consume fully ripened kiwifruit.

    Tips for Preparing and Cooking

    Tips for Preparing Kiwifruit

    Kiwifruits are so delicious that they can be eaten as is. They can be peeled with a paring knife and then sliced or you can cut them in half and scoop the flesh out with a spoon. You can also enjoy the skins which are very thin like a Bosc pear and are full of nutrients and fiber; the peachlike fuzz can be rubbed off before eating.

    Kiwifruits should not be eaten too long after cutting since they contain enzymes (actinic and bromic acids) that act as a food tenderizer, with the ability to further tenderize the kiwifruit itself and make it overly soft. Consequently, if you are adding kiwifruit to fruit salad, you should do so at the last minute so as to prevent the other fruits from becoming too soggy.

    While sliced kiwi fruit may soften other fruits when combined in fruit salad, a study published in the June 2006 issue of the Journal of Agricultural and Food Chemistry has found that minimal processing of kiwi and other fruits—cutting, packaging and chilling—does not significantly affect their nutritional content even after 6, and up to 9, days.

    Researchers cut up kiwi fruit, pineapples, mangoes, cantaloupes, watermelons, and strawberries. The freshly cut fruits were then rinsed in water, dried, packaged in clamshells (not gastight) and stored at 41 degrees Fahrenheit.

    After 6 days, losses in vitamin C were less than 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes.

    No losses in carotenoids were found in kiwifruit slices and watermelon cubes. Pineapples lost 25%, followed by 10-15% in cantaloupe, mango, and strawberry pieces.

    No significant losses in phenolic phytonutrients were found in any of the fresh-cut fruit products.

    “Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsius would not significantly affect the nutrient quality of fresh cut fruit. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs,” wrote lead researcher Maria Gil.

    In practical terms, this means that you can prepare a large bowl of fruit salad on the weekend, store it in the refrigerator, and enjoy it all week, receiving almost all the nutritional benefits of just prepared fruit salad. To ensure kiwi fruit does not “tenderize” the other fruits in your salad, store sliced kiwi in a separate air-tight container and add to the rest of the fruit salad just before serving.

    How to Enjoy

    A Few Quick Serving Ideas:
    • Kiwifruit are so delicious, they can be eaten as is. One of our favorite ways to do so is to peel with a paring knife and slice.
    • Add kiwifruit to tossed green salads.
    • Serve sliced kiwifruit and strawberries, fruits whose flavors are naturally complementary, topped with yogurt.
    • Mix sliced kiwifruit, orange and pineapple together to make chutney that can be served as an accompaniment to chicken or fish.
    • Blend kiwifruit and cantaloupe in a food processor to make a chilled soup. For a creamier consistency, blend yogurt in with the fruit mixture.
    • Kiwifruit have a wonderful flavor and appearance for use in fruit tarts.

    For some of our favorite recipes, click Recipes.

    Individual Concerns

    Kiwifruit and Oxalates

    Kiwifruit are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating kiwifruit. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we’ve seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits—including absorption of calcium—from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content.For more on this subject, please see “Can you tell me what oxalates are and in which foods they can be found?”

    Kiwifruit and Latex Allergy

    Like avocados and bananas, kiwifruit contain substances called compounds that are associated with the latex-fruit allergy syndrome. There is strong evidence of the cross-reaction between latex and these foods.

    Nutritional Profile

    Kiwifruit is an excellent source of vitamin C and vitamin K as well as a very good source of copper and dietary fiber. It is also a good source of vitamin E, potassium, folate, and manganese.

    For an in-depth nutritional profile click here: Kiwifruit.

    In-Depth Nutritional Profile

    In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Kiwifruit is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

    Introduction to Food Rating System Chart

    In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food’s nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

    Kiwifruit, fresh
    1.00 2 inches
    69.00 grams
    Calories: 42
    GI: medium
    Nutrient Amount DRI/DV
    (%)
    Nutrient
    Density
    World’s Healthiest
    Foods Rating
    vitamin C 63.96 mg 85.3 36.5 excellent
    vitamin K 27.81 mcg 30.9 13.2 excellent
    copper 0.09 mg 10.0 4.3 very good
    fiber 2.07 g 8.3 3.5 very good
    vitamin E 1.01 mg (ATE) 6.7 2.9 good
    potassium 215.28 mg 6.2 2.6 good
    folate 17.25 mcg 4.3 1.8 good
    manganese 0.07 mg 3.5 1.5 good
    World’s Healthiest
    Foods Rating
    Rule
    excellent DRI/DV>=75% OR
    Density>=7.6 AND DRI/DV>=10%
    very good DRI/DV>=50% OR
    Density>=3.4 AND DRI/DV>=5%
    good DRI/DV>=25% OR
    Density>=1.5 AND DRI/DV>=2.5%

    In-Depth Nutritional Profile for Kiwifruit

    References

    • Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmol. 2004 Jun;122(6):883-92. 2004. PMID:15197064.
    • Collins BH, Horska A, Hotten PM, et al. Kiwifruit protects against oxidative DNA damage in human cells and in vitro. Nutr Cancer 2001;39(1):148-53. 2001. PMID:13330.
    • Duttaroy A, Jørgensen A. Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers. Platelets 2004 Aug;15(5):287-292. 2004. PMID:15370099.
    • Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California. 1983.
    • Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986. 1986. PMID:15210.
    • Forastiere F, Pistelli R, Sestini P, et al. Consumption of fresh fruit rich in vitamin C and wheezing symptoms in children. SIDRIA Collaborative Group, Italy (Italian Studies on Respiratory Disorders in Children and the Environment). Thorax 2000 Apr;55(4):283-8. 2000. PMID:13360.
    • Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York. 1996.
    • Gil MI, Aguayo E, Kader AA. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem. 2006 Jun 14;54(12):4284-96. 2006. PMID:16756358.
    • Ikken Y, Morales P, Martinez A, et al. Antimutagenic effect of fruit and vegetable ethanolic extracts against N-nitrosamines evaluated by the Ames test. J Agric Food Chem 1999 Aug;47(8):3257-64. 1999. PMID:13350.
    • Khaw KT, Bingham S, Welch A, et al. Relation between plasma ascorbic acid and mortality in men and women in EPIC-Norfolk prospective study: a prospective population study. European Prospective Investigation into Cancer and Nutrition. Lancet. 2001 Mar 3;357(9257):657-63. 2001.
    • Kurl S, Tuomainen TP, Laukkanen JA et al. Plasma vitamin C modifies the association between hypertension and risk of stroke. Stroke 2002 Jun;33(6):1568-73. 2002.
    • Maillar C. [The kiwi, rich in vitamins C and E and also in potassium]. Servir 1998 May-1998 Jun 30;46(3):160. 1998. PMID:13380.
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    For education only, consult a healthcare practitioner for any health problems.
    © 2001-2014 The George Mateljan Foundation, All Rights Reserved

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  • 09Sep

    http://www.onegreenplanet.org/vegan-recipe/lemongrass-green-coconut-curry-soup-with-zucchini-noodles/?utm_source=Green+Monster+Mailing+List&utm_campaign=03d0766b6e-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-03d0766b6e-106006397

  • 07Sep

    Here´s one of my Ecuadorian days in a flowing mindset : waking up to birds in the middle of the night and stepping outside to a softly blowing wind, sitting outside and watching the clouds move through the lacy
    ficus trees above, then dreaming deeply and waking to the birds, Barney and Betty we´ve named! Having tea and practicing my yoga, stillness
    after a blessed dream last night of a monk instructing me in new chi practice for stillness!
    Wandering outside while Kev waters the garden, then sowing some orange
    curtains for our white adobe-washed walls, and off to the Sunday market,
    while Kevin measures the property with a longggggg string.,
    taking a taxi that passed by on our driveway – nice! and into town where
    i buy some frutas for the week and a strawberry plant,
    and here I am at the internet cafe with you!
    I´ll have a green smoothie at the little cafe, then back to my yoga swing
    for a rest, a sitting practice and a siesta.
    Finish the curtains, then take a walk up to the neighbors who have a sweet, sweet adobe house, and maybe a contractor who´s done fantastic, beautiful efficient work. Maybe he can build our new house!
    I´ll have some goji chocolate with stevia after some veges on the grill, a plantano , plantain with pili nut butter, whooooaaaaa,
    then off to dreamland where I send golden haloes of light around each of my children, to protect them and send them love when I can´t be physically near them.
    And then wake to another paradise of color and sounds and breeze and warmth! Surely I am the luckiest of people and project this happiness to wish all sentient being the same immense abundance! Right now!

  • 07Sep

    http://www.onegreenplanet.org/natural-health/why-smoothies-can-change-your-life/

  • 06Sep

     

    Calendula

    Calendula was introduced to me as an oil for the skin rather than a food, but I’ve since learned it works well on both accounts. A type of marigold, this is an easy-growing flower with simple yellow blossoms that brighten up the garden beds, as well as work as a pest deterrent. As for humans, it helps sore throats, inflamed gums and ulcers. Calendula can be consumed as a tea, added to salads or, most famously, substituted for saffron. It is often referred to as “the poor man’s saffron.”

    Dandelion

    Dandelions have a bad rap as being a weed, but nothing could be further from the truth. Dandelions are edible from the root to the flower and have loads of useful nutrients, including a mega-dose of beta-carotene. The flowers in particular are noted as being delicious battered and fried or sautéed whole. They can also be tossed into salads, along with the dandelion greens, or baked into bread. Check out this OGP recipe for Spring Salad with edible flowers and dandelion greens.

    Hibiscus

    Hibiscus is something I have in abundance in my garden. The leaves are absolutely delicious in salads and come in lots of varieties, from cranberry hibiscus, to okra, to rosa de Jamaica. The flowers are also edible, and throughout Central America, rosa de Jamaica is beloved as a tea. Otherwise, the flowers can be pickled, cooked, baked or eaten raw. They are tart with hints of citrus. Try this OGP recipe for Hibiscus Cherry Cooler.

    Roses

    Roses are pain to grow, but a rose is a rose is a rose. People love them, especially those who don’t grow them and don’t have to deal with the thorns. Whatever the case, roses have an absolutely delectable and unique flavor. They are quite common in Turkey for candies, tea and hookah tobacco, and they are eaten the world over. Usually, they are used in sweets or sugary drinks as they have perfume smell and flavor. Taste-test these Cardamom Rose Cupcakes.

    Lavender

    Lavender is a superstar in the scent scene, but it is also starting to make a splash in the dietary world. Related to mint (as is basil), it is no wonder. The issue with eating lavender is that, because of its strong scent, it must be used sparingly to be enjoyed. Nevertheless, it is noted for helping with insomnia, anxiety, depression and fatigue, so it’s not a horrible thing to add to a dish. Like roses, it fits very well into desserts, but it can also be a taste surprise in savory dishes. How about Lavender Coconut Ice Cream?

    Violets

    Violets are so recognizable, they’ve got their own crayon. Some people even name their children after them. The sweet-smelling flowers are useful in and out of the kitchen. They’ve long been used for anti-inflammatory, antifungal and antiseptic purposes, as well as a cure for a whole slew of medical ailments, from whooping cough, to acne, to scurvy. With cooking, they do well in salads, sweets and teas. They are good help for headache relief. Snack on these Candied Violets.

    And, the list goes on. Of course, there are all the teas, namely jasmine and mint, which come up time and again. There are commonly utilized vegetable versions, like squash blossoms. Just check out this massive list of flowers you could be eating. What’s more is that, as I’ve learned, whether edible or not, many flowers have a laundry list of medicinal values, which means they are without a doubt a useful part of any food garden. So, I guess I am a flower gardener now.

  • 06Sep

    http://www.onegreenplanet.org/vegan-recipe/garlic-herb-avocado-cashew-cream-cheese/?utm_source=Green+Monster+Mailing+List&utm_campaign=d40ddec886-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-d40ddec886-106006397