To eat or not to eat - To eat healthy |
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The following video-list is a part of a longer list, that you Can find HERE.
The chosen ones are the most essential ones.(?) An example of these:
Top Ten Obesity Causing Foods -- Psychetruth Nutrition & Weight Loss
The chosen ones are the most essential ones.(?) An example of these:
Top Ten Obesity Causing Foods -- Psychetruth Nutrition & Weight Loss
Corrina counts down the 10 worst foods you could eat in terms of weight gain and obesity. Chances are if you eat an average American diet, you ate at least three of these this week. These are the foods that will make you fat.
In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills.
If you eat better, you will feel better and this video discusses some of the foods you should avoid. Fitness, health and wellness depend on good nutrition.
In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills.
If you eat better, you will feel better and this video discusses some of the foods you should avoid. Fitness, health and wellness depend on good nutrition.
Top 10 Healthy, Alkalizing Foods for Energy, PsycheTruth Nutrition & Weight Loss
Corrina explains why we want to eat more alkaline-forming foods and try to limit acid-forming foods from our diets. She then counts down the top 10 healthiest, alkaline-forming foods that we should be eating. Processed, refined fast foods, artificial sweeteners, most drugs (prescription and street), caffeine and many others are acid-forming. This free video will tell you the top 10 foods to help you re-gain your health and alkalize your body.
In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills. If you eat better, you will feel better and this video discusses some of the foods you should eat more of and which foods to avoid, like coffee, soda, refined sugar, etc.
In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills. If you eat better, you will feel better and this video discusses some of the foods you should eat more of and which foods to avoid, like coffee, soda, refined sugar, etc.
Why is Junk Food Junk & Superfoods Super? PsycheTruth Nutrition, Diet & Weight Loss
Although the term 'superfood' was coined by marketers you should not dismiss them since they offer plenty of benefits, according to Dr. Perricone and Dr. Oz who were both featured on Oprah's popular show.
Essentially, superfoods are natural, unprocessed foods that are low in calories and high in nutrients. Processed food, on the other hand, is extremely low in nutrients but high in calories, which has been greatly contributing to the nationwide obesity epidemic.
Adding superfoods like nuts, berries, vegetables and herbs to your daily diet can improve your life and health in the following three ways:
Essentially, superfoods are natural, unprocessed foods that are low in calories and high in nutrients. Processed food, on the other hand, is extremely low in nutrients but high in calories, which has been greatly contributing to the nationwide obesity epidemic.
Adding superfoods like nuts, berries, vegetables and herbs to your daily diet can improve your life and health in the following three ways:
- Weight loss: Since superfoods are low in calories, yet high in nutrients they can help you lose weight and feel great at the same time. Moreover, some of them stimulate the metabolism which helps you burn more calories while consuming less.
- Disease prevention: The nutrients found in superfoods can boost your immune system to help you fight off simple things like the common cold as well as serious diseases like cancer, and heart disease. They can also eliminate the risk for weight-related health issues like high cholesterol or high blood pressure due to their ability to support weight loss and weight management goals.
- Mental health boost: When people don't feel well, their mental capacity decreases. Since surperfoods increase energy they can improve mental focus, mood, and general well-being to prevent or alleviate depression, stress and irritability.
Top 10 Super Foods - Psychetruth Nutrition, Whole Food
Vitamin D, Health & Disease: Deficiency, Toxicity, Depression, Mental Health
Psychetruth News Correspondent interviews psychiatrist Dr. Colin Ross about Vitamin D deficiency, recommended doses, and the powerful health benefits.
Toxic Foods Disguised as Health Food: What NOT to Eat, Nutrition, Healthy Tips
Psychetruth News Correspondent Corrina Rachel interviews Beth Whitley about food allergies to soy, gluten and dairy, and how many unhealthy processed foods are marketed as healthy foods—claiming health claims or even using the word "healthy" on the label. Breakfast cereals, fast food, and packaged, processed foods. Beth's new book discusses her personal recovery from cancer and food allergies.
Vitamin Toxicity & Tips on Vitamins, Nutrition Info, Health, Disease, Food Safety
Psychetruth News Correspondent interviews nutritionist Joseph Strickland about Vitamin deficiency, toxicity, recommended doses, and the powerful health benefits of taking a multi-vitamin.
Why Cooking at Home Kicks Ass, Psychetruth Health, Food & Weight Loss
Corrina counts down the top 10 reasons that cooking at home kicks ass!
Don't Eat This High Calorie Food, How Many Calories in...?
Featuring Corrina Rachel
http://www.corrinarachel.com http://www.youtube.com/corrinalovesjazz http://www.Facebook.com/CorrinaRachel |
Just a weed??
Purslane, also known as Portulaca oleracea, is considered a common weed to many that may even be growing in your garden right now, without your explicit invitation. It started its cultivation in India and Persia, and spread to the rest of the world. Some cultures pluck it out and throw it away with leaf clippings and other weeds, while others cultivate it specifically to eat as food. Purslane is an aesthetically attractive weed with fleshy leaves and often yellow flowers, but its health benefits are even more desirable.
Purslane, also known as Portulaca oleracea, is considered a common weed to many that may even be growing in your garden right now, without your explicit invitation. It started its cultivation in India and Persia, and spread to the rest of the world. Some cultures pluck it out and throw it away with leaf clippings and other weeds, while others cultivate it specifically to eat as food. Purslane is an aesthetically attractive weed with fleshy leaves and often yellow flowers, but its health benefits are even more desirable.
Purslane has more beneficial Omega 3 fatty acids than many fish oils!
The weed also has one of the highest levels of vitamin A among all leafy green vegetables (1320 IU/100 g, provides 44% of RDA). High Vitamin A foods can help protect us from many types of cancers and helps to boost eye health.
Strong Anti-Oxidant
Furthermore, purslane is full of two different types of betalain alkaloid pigments – a reddish beta-cyanis and a yellow beta-xanthins, which are equally potent antioxidants and anti-mutagens. Also in purslane are vitamins C, and B-complex including riboflavin, pyridoxine, and niacin, as well as carotenoids, and trace minerals like iron, magnesium, and calcium.
With all these nutritional benefits, and the large amounts of money we spend on supplements to better our health, it seems purslane should be elevated from weed status to health-boosting, everyday food. Purslane packs a powerful nutritional punch, for certain.
The weed also has one of the highest levels of vitamin A among all leafy green vegetables (1320 IU/100 g, provides 44% of RDA). High Vitamin A foods can help protect us from many types of cancers and helps to boost eye health.
Strong Anti-Oxidant
Furthermore, purslane is full of two different types of betalain alkaloid pigments – a reddish beta-cyanis and a yellow beta-xanthins, which are equally potent antioxidants and anti-mutagens. Also in purslane are vitamins C, and B-complex including riboflavin, pyridoxine, and niacin, as well as carotenoids, and trace minerals like iron, magnesium, and calcium.
With all these nutritional benefits, and the large amounts of money we spend on supplements to better our health, it seems purslane should be elevated from weed status to health-boosting, everyday food. Purslane packs a powerful nutritional punch, for certain.
Wikipedia:
Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico.[1][3] The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. Australian Aborigines use the seeds to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil, add it in salads, boil it or add to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach. In Albania it is also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek. In the south of Portugal (Alentejo), "baldroegas" are used as a soup ingredient.
Nutrition
Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular[4]) than any other leafy vegetable plant. Studies have found that Purslane has 0.01 mg/g ofeicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for a land-based vegetable source. EPA is an Omega-3 fatty acid found mostly in fish and some algae. It also contains vitamins (mainly vitamin A, vitamin C, Vitamin E (alpha-tocopherol)[5] and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium,potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the colouration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[6]
100 Grams of fresh purslane leaves (about half a cup) contain 300 to 400 mg of alpha-linolenic acid.[7] One cup (250 ml) of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.
A half-cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones; however, many common vegetables, such as spinach, also can contain high concentrations of oxalates.
Cooking purslane reduces overall soluble oxalate content by 27%, which is important considering its suggested nutritional benefits of being part of a healthy diet.[8]
When stressed by low availability of water, purslane, which has evolved in hot and dry environments, switches to photosynthesis using Crassulacean acid metabolism (the CAM pathway): At night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste.
Traditional medicine
Known as Ma Chi Xian (pinyin: translates as "horse tooth amaranth") in traditional Chinese medicine, its active constituents include: noradrenaline, calcium salts, dopamine, DOPA, malic acid, citric acid,glutamic acid, asparagic acid, nicotinic acid, alanine, glucose, fructose, and sucrose.[9] Betacyanins isolated from Portulaca oleracea improved cognition deficits in aged mice.[10] A rare subclass of Homoisoflavonoids, from the plant, showed in vitro cytotoxic activities towards four human cancer cell lines.[11] Use is contraindicated during pregnancy and for those with cold and weak digestion.[9] Purslane is a clinically effective treatment for oral lichen planus,[12] and its leaves are used to treat insect or snake bites on the skin,[13] boils, sores, pain from bee stings, bacillary dysentery, diarrhea, hemorrhoids, postpartum bleeding, and intestinal bleeding.[9]
Portulaca oleracea efficiently removes bisphenol A, an endocrine-disrupting chemical, from a hydroponic solution. How this happens is unclear.[14]
Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico.[1][3] The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. Australian Aborigines use the seeds to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil, add it in salads, boil it or add to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach. In Albania it is also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek. In the south of Portugal (Alentejo), "baldroegas" are used as a soup ingredient.
Nutrition
Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular[4]) than any other leafy vegetable plant. Studies have found that Purslane has 0.01 mg/g ofeicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for a land-based vegetable source. EPA is an Omega-3 fatty acid found mostly in fish and some algae. It also contains vitamins (mainly vitamin A, vitamin C, Vitamin E (alpha-tocopherol)[5] and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium,potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the colouration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[6]
100 Grams of fresh purslane leaves (about half a cup) contain 300 to 400 mg of alpha-linolenic acid.[7] One cup (250 ml) of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.
A half-cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones; however, many common vegetables, such as spinach, also can contain high concentrations of oxalates.
Cooking purslane reduces overall soluble oxalate content by 27%, which is important considering its suggested nutritional benefits of being part of a healthy diet.[8]
When stressed by low availability of water, purslane, which has evolved in hot and dry environments, switches to photosynthesis using Crassulacean acid metabolism (the CAM pathway): At night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste.
Traditional medicine
Known as Ma Chi Xian (pinyin: translates as "horse tooth amaranth") in traditional Chinese medicine, its active constituents include: noradrenaline, calcium salts, dopamine, DOPA, malic acid, citric acid,glutamic acid, asparagic acid, nicotinic acid, alanine, glucose, fructose, and sucrose.[9] Betacyanins isolated from Portulaca oleracea improved cognition deficits in aged mice.[10] A rare subclass of Homoisoflavonoids, from the plant, showed in vitro cytotoxic activities towards four human cancer cell lines.[11] Use is contraindicated during pregnancy and for those with cold and weak digestion.[9] Purslane is a clinically effective treatment for oral lichen planus,[12] and its leaves are used to treat insect or snake bites on the skin,[13] boils, sores, pain from bee stings, bacillary dysentery, diarrhea, hemorrhoids, postpartum bleeding, and intestinal bleeding.[9]
Portulaca oleracea efficiently removes bisphenol A, an endocrine-disrupting chemical, from a hydroponic solution. How this happens is unclear.[14]