Alzheimers and Your Diet
Alzheimers is not only on the rise it is appearing at a much younger age. There seems to be a connection between the disease and your diet.
Read “An Anti-Alzheimer’s Diet” at http://www.drweil.com/drw/u/id/QAA400096
Archive for December, 2006
Acai Berries
Acai berries are now popular in the health food stores; advertised as one of the most nutritious foods in the world. Before you rush out and buy acai berrie juice or supplements read this article written by Dr. Andrew Weil at http://www.drweil.com/drw/u/id/QAA400095
Cinnamon
Dr. Mark Stengler from Bottom Line Natural Healing states:
“We should never underestimate the healing power of food”
Publised in the European Journal of Clinical Investigation researchers found one to one and a half teaspoons of cinnamon a day to be quite effective in lowering glucose levels in people with type 11 diabetes, specifically fasting blood glucose levels. Those given the cinnamon for four months blood glucose levels dropped 10.3%.
A bonus, not only did cinnamon lower blood glucose levels, it improved the circulation to the hands, feet, and heart.
A great snack, cinnamon sprinkled on apple slices.
Great Holiday Dip
Light And Lively Lima Bean Dip
From the January issue of The Herb Campanion www.herbcampanion.com
This is a tasty way to eat your vegetables. The one change I made in the recipe is rather than a vegetable bouillon cube and two cups water, I combined one cup Wolf Gang Puck’s vegetable broth and one cup water to cook lima beans.
Two 10-ounce packages frozen baby lima beans
1 medium onion, chopped
1 vegetable bouillon
1 teaspoon grated lemon peel
2 cups water
1 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 tablespoons minced fresh dill or 1 teaspoon dried
3 cloves garlic, minced and mashed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1/4 cup low-fat sour cream
juice of 1 lemon
1/4 cup minced red bell pepper, for garnish
1 lemon, cut into weddges
In a medium saucepan, simmer beans, onion, bouillon cube, and lemon peel in water until beans are soft, about eight minutes.
Drain: return to pot and mash with a potato masher or pastry blender. Add cumin, oregano, black pepper, garlic, dill, 3 tablespoons olive oil and sour cream, stir to combine. Stir in lemon juice. Add salt to taste. Mound into a serving bowl and cool to room temperature.
To serve, drizzle remaining teaspoon olive oil on top, sprinkle with minced bell pepper and place lemon wedges alongside. Dip keeps for three days covered and chilled.
I found this is best made the day before you want to serve
Make pita chips to serve with dip. Cut pita bread into triangles and toast in oven.
Hi there. I'm Patricia Setzer, and I show you how to prepare your favorite foods in a way that can help boost your energy, maintain a healthy weight and improve your overall health ...