Archive for the ‘food’ Category

Coconut Oil is the Antiviral of Nature

In a time when strange viruses are making headlines around the world, perhaps it’s time you knew about the most powerful natural antiviral around: coconut oil. The antiviral activity in coconut oil is unparalleled, even among the most resistant viruses, and the best part is, if it’s virgin and organic, there isn’t a man-made chemical in the mix.

Think it’s too good to be true?

Bruce Fife, C.N., N.D. and author of The Coconut Oil Miracle shares, “Laboratory tests have shown that the MCFAs (medium chain fatty acids) found in coconut oil are effective in destroying viruses that cause influenza, measles, herpes, mononucleosis hepatitis C, and AIDS; bacteria that can cause stomach ulcers, throat infections, pneumonia, sinusitis, urinary tract infections, meningitis, gonorrhea, and toxic shock syndrome; fungi and yeast that lead to ringworm, candida, and thrush; and parasites that can cause intestinal infections such as giardiasis.” Sounds like a powerhouse to me.

The antiviral, antibacterial, and antifungal properties of coconut oil are directly attributed to the medium chain fatty acids (MCFAs) in the oil, including capric acid and caprylic acid, and the powerful lauric acid. These fatty acids are concentrated in coconut oil; they make up over 60 percent of all that’s in the oil.

Medium chain fatty acids are unique and found in only a few places in nature. Interestingly, another place medium-chain fatty acids are found is in mother’s milk. In mother’s milk, these medium-chain fatty acids are what protects the infant as his/her immune system is developing. And the more the mom has in her body, the more protection the infant will receive.

As antiviral and antibacterial agents, medium chain fatty acids work like this:

Like humans, viruses and bacteria have a skin, or outer coating to keep foreign invaders out. Most viruses and bacteria have a malleable, fluid-like skin that is composed of a fatty substance. Inside this fatty skin resides the rest of the organism, including the organism’s DNA.

Because the fatty acids in coconut oil are similar to the pathogen’s own skin, the fatty acids are attracted to the organism and are easily absorbed right into it. For the pathogen, it’s like opening the door to an ax murderer, because they look like its best friend.

Once inside, the pathogen finds that the medium chain fatty acids are actually much smaller than the fatty acids that make up its own outer casing and this begins to break apart the pathogen’s casing.

According to Fife, the smaller medium chain fatty acids “weaken the already nearly fluid membrane to such a degree that it disintegrates. The membrane literally splits open, spilling its insides and killing the organism.”

It does this all without causing any harm to human cells or tissues.

More:

Coconut Oil Miracle, Bruce Fife, C.N., N.D.

Coconut Cures, Bruce Fife, N.D.

http://www.naturodoc.com/library/nutrition/coconut_oil_healthy.htm

http://www.coconut-connections.com/hivandaids.htm

via Coconut Oil is the Antiviral of Nature.

The Good Food Revolution

Industrialized food harms the earth and our bodies. Thankfully, there’s a wave of passionate innovators who are growing a healthier food culture, one radish at a time.

By Jake Miller

Food is love. The first time I ever heard that was when I asked my friend Jona what in the world he was thinking cooking for 100 hungry guests on his own wedding night. Jona bought heirloom tomatoes from his neighborhood farmers’ market and served a splash of rich golden squash soup in shot glasses hand-painted to match the bridal flowers. The vegetarian menu wowed even the most committed carnivores at the party, and each course served to tighten the bonds of our shared community.

It’s easy to believe that food is love when you’re enjoying a special meal for family and friends, or when you bite into a peach that’s still warm from the sun. But how do those words apply to a society where people eat meals alone in their cars, or where whole communities don’t have access to basic fresh produce, let alone a sun-warmed peach?

On a late summer afternoon last year, my two-and-a-half-year-old son and I went to one of our favorite spots, where a series of paths wind between woods and fields, around the old grounds of a defunct psychiatric hospital on the edge of Boston’s Mattapan neighborhood. Nowadays it’s home to the Boston Nature Center and the Clark Cooper Community Gardens, where gardeners from all walks of life share tips and talk about the weather, while naturalists watch wild turkeys patrol the edges of the plots. My gregarious son hails them all, saying hello to the growers, the butterflies, the turkeys, and the vegetables ripening on the vine. It’s a little bit of magic to see this slice of the world through his eyes, where everything here belongs together and has a role to play. The scenery is beautiful, but what’s even more inspiring are the people working and living together, growing healthy food and a strong community while revitalizing the environment.

Elsewhere in Mattapan—and throughout the city, the nation, and the world—the view is not always as lovely, with epidemics of malnutrition and obesity striking within the same communities, sometimes paradoxically within the same person. Many experts say that this growing crisis is due in large part to an industrial food system that pollutes the environment while propagating cheap, low-nutrition processed food. One out of every three children born in 2000 could develop diabetes, the Centers for Disease Control tells us, and obesity rates are rising. Today’s children may be the first generation of Americans to live shorter lives than their parents.

At its best, food is love; at its worst, it can be toxic—to our health, to the environment, and to our communities.

In response, a diverse food movement has arisen, with farmers, public health activists, social justice advocates, and people who love to eat well, all collaborating to create alternatives to the industrial food system. The real beauty of this movement is that none of its strands can exist in isolation. It’s a healthy, vibrant ecosystem—a community of innovators helping to grow a new sustainable food culture.

Here are five key players who embody the diverse ideals and approaches of this movement. They’re working in cities and out in the countryside, on the left and the right of the political spectrum, with gourmets and with communities that are struggling with hunger. Some of them came to the movement when they realized that food was a key component of social justice; others came to share their love of fresh healthy food when they realized that too few people had access to it. A sense of intention connects them all—a commitment to building a food system that promotes not just efficiency and profits, but health, community, environment, and ethics.

Frances Moore Lappé

Envisioning Abundance
In 1971, Frances Moore Lappé found herself poring over books and reports in the agricultural library at the University of California, Berkeley. She felt confused. In study after study, evidence showed there was more than enough food for the world to eat, yet policy makers and pundits were talking about famine and lack.

“I was this kid trying to figure out, ‘Why is there hunger in the world when there’s enough food to make us all chubby?’” she says.

She went on to write Diet for a Small Planet (1971), a three-million copy best-selling cookbook that provided delicious recipes and showed how adopting a diet based on grains and vegetables, and eating lower on the food chain, would allow everyone on earth to have enough food.

It wasn’t the details of the diet that were the key revelation, Lappé told me in a recent interview: it was the simple realization that scarcity is a state of mind.

“If we start with a sense of lack—lack of stuff and lack of goodness—we’ve bought this caricature of ourselves, this shriveled sense of ourselves, that all we can count on is greed,” Lappé says. But in the real world, we’re all much more than that. “Look at the behaviors and traits that have been hardwired into us. Cruelty? Selfishness? Yes, but also fairness, cooperation, and creativity.”

Breaking through this illusion of scarcity—the idea that we don’t have enough to eat or that we don’t have the power to change the world—has been the constant theme of her work (which includes 16 books and co-founding the anti-hunger think tank Food First). She’s as passionate about it as ever. In her latest book, Getting a Grip: Clarity, Creativity, and Courage in a World Gone Mad (2007), she says that under the wrong conditions—extreme concentrations of power, cultures of anonymity, and scapegoating—most of us will behave selfishly and cruelly.
The beauty of the food justice and sustainable food movements, she says, is that they create the opposite of these conditions, which allow our better selves to shine through. Social power is dispersed, anonymity is diminished by true community, and everyone has to shoulder some of the responsibility for the state of the world we live in. It’s easy to see how when we eat and garden together, shop at a farmers’ market, or become a member of a community-sponsored agricultural project, we don’t just build a healthier food system, we build a healthier democracy.

Since she started writing about food, Lappé says, things have gotten a lot worse, but also a lot better.

“We’re heading very rapidly in two directions. The dominant direction is horrific. We’ve turned food into a health hazard,” she says. “At the same time, much more than I ever could have imagined when I began, people are reclaiming their own food traditions, learning more about soil ecology. A recent study from the University of Michigan shows that if the whole world went organic we would increase food output and build a healthier environment.
“My hope is in the evidence, and the evidence is in,” says Lappé. “We have the power to make a better world.”

Makani Themba-Nixon
Seeds of Justice
“Food has always been at the heart of the struggle for social justice,” says Makani Themba-Nixon, a community health advocate. According to her, it’s all a question of “Who has access to land, to food?”

Often the answer comes down to race and wealth, Themba-Nixon says. That’s part of the reason the epidemics of childhood obesity, diabetes, and heart disease have hit communities of color particularly hard, and that’s why it’s crucial to empower these communities to find appropriate, integrated local solutions.

Themba-Nixon is the executive director of Washington, DC–based Communities Creating Healthy Environments (CCHE), a new nationwide initiative to support innovative solutions to the crisis. In its first round of funding in 2009, CCHE supported water activists in the Southwest, youth programs in Madison and New Orleans, and a program to introduce community vegetable gardens on a tribal nation’s ranch in Montana. Think of it as an innovation incubator, supporting creative strategies that other communities can learn from and build on.

As for childhood obesity, Themba-Nixon says, we won’t solve the problem without addressing the root causes—the land-use policies, predatory marketing, and underfunded public infrastructure that make it difficult for kids and families to make healthy choices in the first place. It’s easy to blame personal choice and individual character flaws for problems like obesity, which seem so private, but it’s not enough to simply ask individuals why they don’t take better care of themselves. We also have to ask, as communities and as a society, questions like, Is anyone selling fresh fruit and vegetables nearby? Are the streets and parks in the neighborhoods safe for children to play in? Is the soil in the neighborhood too contaminated for gardening? And what’s for lunch at school?

Part of Themba-Nixon’s inspiration in the fight for social justice is a love for healthy food that started in her own childhood.

“I was very fortunate to be raised by a mom who was into organic and growing your own before it was cool,” she says. “She was always baking things and sprouting things. It gave me a great appreciation for food, not just as fuel but as something sacred and alive.”

Joel Salatin
Caretaker of Creation
Joel Salatin calls himself a Christian conservative libertarian environmentalist and a “lunatic farmer.” He also calls himself a “caretaker of creation,” believing that his role as a farmer is to make the cattle, chickens, turkeys, pigs, and, most important of all, the grasses on his farm, happy, and then to stay as far out of the way as possible while nature produces abundant healthy food. He sells it all from his local food shed, to his neighbors, and to nearby restaurants.

“Pasture-based livestock and local food systems can feed the world and heal the land,” Salatin says. “These are not mutually exclusive.”

As proof, Salatin offers his own Polyface Farm, a family-owned, multi-generational 550-acre operation in Virginia’s Shenandoah Valley. He’s been so successful at proving his claim that he now devotes several months a year to writing and speaking about his message and methods.
Salatin believes that we were put here to nurture God’s creation, not to pillage it for maximum profit in the short term. The secret to the abundance of the farm is a carefully choreographed dance that mimics and enhances the natural food web of a grassland ecosystem. Salatin’s pigs, turkeys, and rabbits, as well as the farm’s 450 acres of woodland, all have their own dances to perform. Sunlight feeds a polyculture of grasses, cattle graze on that pasture (encouraging the grass to grow again), the cattle’s manure feeds the insects that feed the poultry, the chicken manure enriches the soil, and so on.

If the answer is as simple as letting nature work, why is our food system such a mess?

“First of all, as a culture we have been raised with a dominion mentality not balanced with a nurturing mentality,” Salatin says. “We have not had an environmental ethic, but rather an exploitation ethic. We ran through the environment much faster than we realized it was not limitless. Second, as a Western parts-oriented culture, we did not practice holism like Eastern cultures. While this made us technologically superior, we sacrificed social and environmental ethics.”

You don’t have to take his word for it, either. Salatin is so convinced of the virtue in his way of farming that his entire operation is open to the public—from the pigs aerating cow manure to the chickens and turkeys foraging in their mobile enclosures. And, as Salatin says, they’re not only producing delicious food for the local market, they’re healing the land. Since his family bought the farm in 1961, the Salatins have transformed their Shenandoah Valley home from an eroded shell of a farm into a treasury of living abundance.

“Awareness of our connection to our ecological umbilical brings decision-making integrity to our daily lives,” says Salatin. “And it allows us to participate in a cause far bigger than ourselves, with the joyful reality that we are creating the landscape our children will inherit, one bit at a time.”

Alice Waters
A Delicious Revolution
Every day, on her commute between her home and her world-famous restaurant, Chez Panisse in Berkeley, California, Alice Waters drives past the Martin Luther King Jr. Middle School. When she first began to notice the school around 15 years ago, it looked so poorly maintained—with raggedy overgrown lawns and broken windows—that she thought it might be abandoned. In fact, she writes in her recent book, Edible Schoolyard (2008), more than 1,000 sixth, seventh, and eighth graders were studying there.

Waters is known for revolutionizing American cooking—bringing simple, exquisite flavors to life with fresh, local, sustainably produced ingredients—and helping to launch the Slow Food movement in the United States. But before she became a chef she had been a pre-school teacher at a local Montessori school and has always been a firm believer in the value of public schools. The sight of the King school on her daily commute was a sobering reminder of the harsh reality of public education for many of our underserved children. She decided to see if she could help change that reality.

In her first visit to the school, Waters outlined a wildly ambitious plan to completely overhaul the way the kids experienced food—growing their own in a garden, learning to cook it themselves, and sharing it with their classmates. Today the King school’s Edible Schoolyard is a prototype for a new kind of holistic healthy school lunch program. Kids learn to grow and cook their own food—and eat much healthier lunches, teachers incorporate the garden into their science, math, and humanities classes, and parents and neighbors build new relationships that strengthen the school and its community.

Waters’ Chez Panisse Foundation has also helped launch a sister program in New Orleans, a sustainable food project at Yale University, and a network of school gardens and holistic culinary projects sprouting across the country.

In September 2009, the Greensboro Children’s Museum in North Carolina broke ground on a new garden, becoming the first children’s museum in the country to join the movement.

Each garden is created by the children to be a lovely place and to help make their school more beautiful. This isn’t a side effect of the project; it’s one of the main principles. “Beauty is a language,” Waters writes. “A beautifully prepared environment, where deliberate thought has gone into everything from the garden paths to the plates on the tables, communicates to children that we care about them.”

It’s all part of what Waters calls her “delicious revolution.” The secret is that the seemingly selfish act of wanting to eat delightful food is actually based on sharing and connecting: people cook together, eat together, and work together with their local farmers to build a healthy community.

Will Allen
Tilling the Inner City
When Will Allen bought Growing Power, a nursery in Milwaukee, Wisconsin, his plan was to start a small urban farm where he could grow produce for sale to the local community. That modest vision changed when a group of neighborhood kids asked him to show them how to grow their own food. What was meant to be a small for-profit business has grown into a nonprofit community food center, offering not just produce but the know-how to grow, process, market, and distribute sustainable healthy food. It’s one of the most influential forces in urban farming in the nation, if not the world.

Allen, a MacArthur Fellow and a former professional basketball player and marketing executive, has developed innovative holistic techniques for integrating fish farming into his plant-growing operation. Growing Power produces astonishing amounts of food and lush vermicompost in remarkably small spaces—25,000 plants, thousands of fish, plus laying hens, goats, rabbits, and turkeys, all on two acres of inner-city land. This oasis of fresh nutritious food lies in the heart of what Allen calls a “food desert,” but Growing Power’s message and methods are spreading far and wide, with spin-offs and partner projects around the nation and a new project launching through the Clinton Global Initiative to share the methodology in Africa.

Everything on the small city farm is integrated: The aquaponics tank not only grows fish, it also produces nutrient-rich water for the tomatoes and salad greens grown in the greenhouse. Allen’s beloved worms, which he proudly counts among his livestock, not only digest millions of pounds of food waste to produce nutrient-rich compost, they generate all the heat needed to keep the greenhouses warm and producing vegetables throughout a harsh Midwestern winter. But the soil and the food grown on the property aren’t an end in themselves; they’re the means—the groundwork upon which strong communities can come together to solve the profound problems of our food system.

“A lot of times I’ve heard, ‘Let’s go in—we have 200 vacant lots—bring some compost in and throw it down, and everyody’s going to run out of their houses and start farming,” Allen told a group of activists in Minneapolis earlier this year. “If you’re not able to engage the community, nothing else can really be sustained.”

Allen is working to overcome the all-too-common perception—especially among urban youth—that farm work must be cruel, grueling, or dirty. The 6’7″ force of nature who appears year round and all over the country in his trademark sleeveless hooded sweatshirt, has turned the gift for sales that he first exhibited at corporations like Kentucky Fried Chicken to promote something much more precious than the secret recipe of 11 herbs and spices: inspiration for a community of citizens to work together and take control of their own food system.

“I don’t build gardens with fences. Everybody’s talking about, ‘You gotta put up a fence to protect the garden.’ No. You have to engage the community,” Allen says.

He sees a future with 50 million new growers—not just full-scale farmers but families with rows of pots on their porches, students turning soil in schoolyards, neighbors sharing plots in community gardens. If it works, they won’t just be growing food. They’ll be growing stronger interdependent communities that rely on and nurture one another as surely as the tilapia and lake perch growing in Allen’s aquaponics tanks depend on the composting worms and floating watercress that complete their cycle of life.

Digital Digest
Learn more about these sustainable food projects and how you can get involved:

Rebel Tomato
No yard? No community gardens near you? No problem. Use this Web-based tool to start your own.

Edible Schoolyard
The digital home of the original Edible Schoolyard in Berkeley, CA, with resources to help you start your own school garden project.

Ethicurean
The blog that pre-digests all the important food policy and sustainability issues for you.

Growing Power
Will Allen’s tips for growing worm compost, establishing an aquaponics greenhouse, or getting involved in the movement for sustainable community food systems.

Local Harvest
Learn more about Community Supported Agriculture, where consumers buy a share in a local farm’s production and get ultra-fresh food while providing farmers with better cash flow.

Polyface, Inc.
Get the lowdown on Joel Salatin’s model of pasture-based permaculture.

Slow Food USA
The United States branch of the international movement to support good, clean, and fair food and to preserve endangered culinary and cultural institutions in the face of fast food and fast life.

Small Planet Institute
Tools and tips for skillful engagement in democracy, including “food democracy,” from Frances Moore Lappé and daughter Anna Lappé.

The Ethical Diet
Changing the way you eat is a good start, but real change comes when we build communities that can support viable alternatives. Here are eight steps to help you expand the circle of good food in your life—beyond your plate and into your neighborhood:

• Start talking about food. Don’t stop.

• Learn where the food you already eat comes from.

• Ask at your local markets and restaurants if any of the food is locally or sustainably sourced—let them know that this is something that their customers value.

• Talk to producers at farmers’ markets to find out what the freshest and most delicious local foods are at the moment.

• Talk to your friends and family about your food traditions and values. An elaborate potluck feast—or a trip to gather you-pick strawberries—is a perfect opportunity for meaningful conversation.

• Grow something yourself and then eat it. You don’t need to launch a new community garden project to feel the power of connecting directly to the food chain. Plant a pot of basil on your porch and make one perfect batch of pesto, or capture some wild yeast and make an über-local batch of sourdough bread.

• Make eye contact with the people around you when you’re eating. At a harried family meal, this simple moment of connection can create a sense of calm. In a crowded café, it can help you build new friendships and expand your personal community.

• Add meaning to your meals by saying grace. You can thank God or simply take time to acknowledge the community of people, plants, and animals that worked together to provide your food. Infusing food with intention is also a great way to encourage yourself to eat healthier.

Learn about other sustainable food visionaries, print out tasty recipes, and more.

Jake Miller is a freelance writer based in Boston, Massachusetts. He has cultivated tomatoes in his window, basil on his porch, and worm compost under his desk.

Photo by Alamy / fotolia.com

Spring 2010

Yoga+ magazine

The Good Food Revolution

What color is Your Fat?

What Color is Your Fat?
By Ellen Kamhi, PhD, RN, HNC, Natural Solutions

You probably had no idea until right now that your body houses two kinds of fat–yellow and brown. Yellow fat, which serves as an insulator and a warehouse for unused or excess calories, is the type most people want to shed. Brown fat actually burns those excess calories, acting as the furnace and burning yellow fat as fuel. If you have a good storehouse of brown fat, you can seemingly eat whatever you want and not gain a pound, while the “more yellow, less brown fat” folks find losing weight difficult even as they restrict calories. To add insult to injury, being overweight can actually shut down the mitochondria (the cell’s powerhouses) in brown fat, essentially turning it into yellow fat.

Fortunately, many natural remedies can help kick-start fat burning (thermogenesis). First and foremost: exercise. Without enough exercise, it’s difficult to lose and keep weight off. In addition, you can take supplements to boost your body’s fat-burning capabilities.

Essential fatty acids. Many overweight people suffer from chronic deficiencies of essential fatty acids (EFAs), the primary fuels that stoke the body’s thermogenic furnace. When they are in short supply, brown fat becomes inactive, which can make weight loss more difficult. Gamma-linolenic acid (GLA), an omega-6 fatty acid, is of particular concern. Normally, the body can manufacture GLA from dietary sources of another omega-6 fatty acid, linoleic acid–found in safflower, sunflower, corn, soybean, and flaxseed oils. However, a diet high in saturated fats–much different than EFAs–combined with stress, alcohol, aging, or illness, can block this conversion, and you wind up with a GLA deficiency. Take 500 mg of GLA daily; evening primrose, black currant, hemp, and borage oils are all good sources.

Medium-chain triglycerides (MCTs). MCTs tend to accelerate metabolism while lowering blood levels of cholesterol, which can help you lose weight. Consider adding 1 to 2 tablespoons of grapeseed or organic virgin coconut oil on vegetables or in salad dressings each day. But if you have diabetes or a liver disorder, avoid MCTs entirely.

Cayenne pepper (Capsicum frutescens), ginger, and cinnamon. Used in Chinese medicine and ayurveda, these warming spices help break down fat. Cayenne helps digestion and increases feelings of fullness and satiety.

Ginseng. Studies show this ancient remedy works as a useful antiobesity agent. It decreases the release of free radicals generated by exercise and also reduces levels of appetite-stimulating compounds such as leptin. Extracts of both ginseng root and ginseng berry help stabilize blood sugar.

Green tea (Camellia sinensis). Green tea can increase the metabolic rate and stimulate fat burning. It’s rich in a variety of compounds, including theophylline, theobromine, caffeine, and polyphenols, all of which increase the body’s use of energy, inhibit the absorption of fat, and break down fat cells as they form. Consider drinking one or two cups of green tea per day.

Hydroxycitric acid (HCA). Derived from the dried rind of the tamarind fruit (Garcinia cambogia), HCA helps clear fats from the liver, suppresses appetite, and slows the conversion of carbohydrates into fat. For best results, take 250 mg of HCA three times daily, along with 100 mcg of chromium polynicotinate or picolinate, 30 to 60 minutes before each meal.

Yerba mate (Ilex paraguariensis). Traditionally consumed as a tea in South America, yerba mate acts as a stimulant to boost thermogenesis. Its stimulating effect comes primarily from a compound called mateine, a close relative of caffeine, plus small quantities of theophylline and theobromine.

via What color is Your Fat? | Healthy and Green Living.

Microwave-Free for 145 Days

Microwave-Free for 145 Days

December 7th, 2005 by Steve Pavlina

On July 15th after making a post on the Dangers of Microwave Cooking, I decided to try going without a microwave oven for a while to see what it was like. For the past 145 days, I haven’t eaten any microwaved food at all — not even water.

Since reading those first few articles on the subject, I’ve browsed through a bit more info on the dangers of microwave cooking, but I can’t say I found anything that solidly convinced me one way or the other. From what I’ve read though, I can’t say that eating microwaved food is likely to contribute to optimal health. I find it interesting that microwave ovens are banned in Russia due to suspected negative health effects.

Like many of the personal experiments I run, this one gave me some interesting insights…

Easy to Transition

First, I was surprised at just how easy it was to let go of the microwave. It only took me a few days to get used to heating food on the stove instead of nuking it. At first I found it a bit more trouble to make a cup of tea, but now it seems normal to heat the water with fire instead of microwave radiation. I’ve found the time difference to be negligible, at least for the way I eat.

Healthier Eating

Secondly, I noticed almost immediately that I started eating different foods without the microwave. Obviously I dropped all frozen foods designed for the microwave, and I replaced them with more fresh foods, like stir-fried veggies. I also ate more raw foods. So this was a positive change because I was replacing dead, overcooked, nutritionally weak microwave meals with more whole, fresh foods. My overall diet became slightly healthier.

Better Tasting

Thirdly, I noticed that non-microwaved foods simply tasted better. I eat a lot of brown rice, which I tend to make in big batches, and I would often re-heat rice with the microwave throughout the week. Instead I began reheating it on the stove, and I found that stove-heated leftovers tasted much better. Also, certain foods that I would make in the microwave to begin with, such as oatmeal, tasted significantly better when make on the stove. I also preferred the texture of stove-prepared foods.

Better Feeling

Finally, I noticed that non-microwaved foods simply felt better to consume. I seemed to enjoy them more. I even noticed this with a cup of tea. I had been microwaving the water for my tea for years, and when I finally switched to the stove, I noticed the tea tasted about the same, but it somehow felt different. It was more satisfying, as if the tea was more energetic. I have no idea why. I never nuked the teabag itself, just the water. If you’ve been nuking hot beverages for a long time, I encourage you to try making a single cup on the stove for a change to see if you notice any difference.

Used Microwave for Sale

None of these are major differences by themselves, but taken as a whole, I found them to be more than enough to counter-balance the minor time savings from microwave usage. In fact, the taste/feel differences are strong enough that today I find the thought of eating microwaved food unappealing — even slightly repulsive. When I see something coming out of the microwave, I have an inner feeling of aversion to it, as if the dish has been sprinkled with rat poison. I sense that it just isn’t something I want to put in my body.

Running personal experiments like this helps me make decisions in the face of ambiguity. Now that I have a sense of what it’s like to live without a microwave for almost five months, it no longer matters to me if microwave radiation of food is harmful. I no longer need that piece of information to make the decision. The experiential data is enough that I’m happy to permanently dump the microwave. In order to go back to the old ways, I’d have to see new evidence that eating microwaved food was actually beneficial, and that doesn’t seem too likely.

via Microwave-Free for 145 Days.

Top 15 Cleansing Foods

When it comes to cleansing your body of harmful toxins, food really is the best medicine. You’ll be amazed to learn that many of your favorite foods also cleanse the body’s detoxification organs like the liver, intestines, kidneys, and skin, preventing harmful toxic buildup. Help ward off the harmful effects of pollution, food additives, second-hand smoke, and other toxins with delicious fruits, vegetables, nuts, oils, and beans.

Apples. Because apples are high in pectin, a type of fiber that binds to cholesterol and heavy metals in the body, they help eliminate toxic build up and to cleanse the intestines.

Avocados. We rarely think of avocados as a cleansing food but these nutritional powerhouses lower cholesterol and dilate blood vessels while blocking artery-destroying toxicity. Avocados contain a nutrient called glutathione, which blocks at least thirty different carcinogens while helping the liver detoxify synthetic chemicals.

Beets. Time to whip up some delicious borscht soup since its main ingredient, beets, contain a unique mixture of natural plant compounds that make them superb blood purifiers and liver cleansers.

Blueberries. Truly one of the most powerful healing foods, blueberries contain natural aspirin that helps lessen the tissue-damaging effects of chronic inflammation, while lessening pain. Blueberries also act as antibiotics by blocking bacteria in the urinary tract, thereby helping to prevent infections. They also have antiviral properties and help to block toxins from crossing the blood-brain barrier to gain access to the delicate brain.

Cabbage. Cabbage contains numerous anticancer and antioxidant compounds and helps the liver break down excess hormones. Cabbage also cleanses the digestive tract and neutralizes some of the damaging compounds found in cigarette smoke (and second-hand smoke). It also strengthens the liver’s ability to detoxify.

Celery and Celery Seeds. Celery and celery seeds are excellent blood cleansers and contain many different anti-cancer compounds that help detoxify cancer cells from the body. Celery seeds contain over twenty anti-inflammatory substances. It is particularly good for detoxifying substances found in cigarette smoke.

Cranberries. Cleanse your body from harmful bacteria and viruses that may be lingering in your urinary tract with cranberries since they contain antibiotic and antiviral substances.

Flaxseeds and Flaxseed Oil. Loaded with essential fatty acids, particularly the Omega-3s, flaxseeds and flaxseed oil are essential for many cleansing functions throughout the body.

Garlic. Eat garlic to cleanse harmful bacteria, intestinal parasites and viruses from your body, especially from the blood and intestines. It also helps cleanse build-up from the arteries and has anti-cancer and antioxidant properties that help detoxify the body of harmful substances. Additionally, garlic assists with cleansing the respiratory tract by expelling mucous build-up in the lungs and sinuses. For the health benefits, choose only fresh garlic, not garlic powder, which has virtually none of the above properties.

Grapefruit. Add a ruby red grapefruit to your breakfast to benefit from pectin fiber that binds to cholesterol, thereby cleansing the blood. Pectin also binds to heavy metals and helps escort them out of the body. It also has antiviral compounds that cleanse harmful viruses out of the body. Grapefruit is an excellent intestinal and liver detoxifier.

Kale. Steam some kale to benefit from its powerful anti-cancer and antioxidant compounds that help cleanse the body of harmful substances. It is also high in fiber, which helps cleanse the intestinal tract. Like cabbage, kale helps neutralize compounds found in cigarette smoke and strengthens liver cleansing.

Legumes. Add a handful of cooked beans to your next meal since they loaded with fiber that helps lower cholesterol, cleanses the intestines, and regulates blood sugar levels. Legumes also help protect the body against cancer.

Lemons. Excellent liver detoxifiers, lemons contain high amounts of vitamin C, a vitamin needed by the body to make an important substance called glutathione. Glutathione helps the liver detoxify harmful chemicals. Add a squeeze of fresh lemon juice (not the bottled variety) to pure water to support your cleansing efforts on a daily basis.

Seaweed. Seaweed could be the most underrated vegetable in the western world. Studies at McGill University in Montreal showed that seaweeds bind to radioactive waste in the body. Seaweed also binds to heavy metals to help eliminate them from the body. In addition, they are powerhouses of minerals and trace minerals.

Watercress. If you haven’t tried watercress add this delicious green to your next sandwich since it increases detoxification enzymes and acts on cancer cells in the body. In a study at the Norwich Food Research Centre in the United Kingdom, smokers who were given 170 grams of watercress per day eliminated higher than average amounts of carcinogens in their urine, thereby eliminating them from their body.

Eating a variety of fresh fruits and vegetables assists with detoxifying harmful substances from your body. Who knew cleansing could taste so good?

Adapted with permission from: The 4-Week Ultimate Body Detox Plan by Michelle Schoffro Cook (John Wiley & Sons, 2006). Copyright Michelle Schoffro Cook.

via Top 15 Cleansing Foods | Healthy and Green Living.

Indoor Gardening video

This video shows an example of a great way to grow food indoors.

Eat Mindfully to Prevent Food Intolerance

When you eat too quickly, food does not get chewed and broken down properly, so that when it reaches the stomach it is not in the ideal for optimal digestion. This mans the stomach acid and digestive enzymes are unable to digest this food, no matter what it is, and as a consequence intact proteins may be absorbed through the intestinal lining, setting up an immune reaction that can lead to food intolerance. Eat more slowly and chew food thoroughly before swallowing it!

Chewing food well also help stimulate protection within your intestinal lining, in the form of something called Epithelial Growth Factor (EGF). EGF helps support cell growth in the intestines. Chewing also lets your digestive system know that something is coming so that it can prepare itself, whereas scarfing your food can be a shock to your digestive system. Can you remember how many meals you have eaten in the past week when you chewed your food thoroughly?

When your mind is preoccupied while you are eating, your digestive system switches off. Your mind is giving your body the message that it is engaged in something, and this is not conductive to optimal digestion. Remember, if you cannot digest your food properly, it sets the scene for food intolerance. Typical examples are when you eat at your desk while working. [Oops, I’m busted.] Or eating while on the move. Or while watching TV. It is best to concentrate on the food you are eating to help your digestive system work at its best. The ritual of saying grace before a meal, for example, is an excellent means of setting the scene for your digestion. I’d encourage you all to ‘give thanks’ for the food you are about to eat, if only because it is one means by which you can improve your digestion.

via Eat Mindfully to Prevent Food Intolerance | Healthy and Green Living.

What’s Causing Your Inflammation?

*Because RSI is partially an inflammatory process, the cycle of pain can be affected by what we ingest.*

By Catherine Guthrie, Experience Life

Americans are on a bona fide sugar binge. During the past 25 years, the average person’s intake of sugar and other natural sweeteners ballooned from 123 to as many as 160 pounds a year. That breaks down to more than 20 teaspoons of the added white stuff per person per day. And our collective sweet tooth is growing. For the past decade, Americans’ sugar consumption has edged upward at the average rate of nearly 2 percent a year.

Why the sugar obsession? The vilification of fat may be partly to blame. During the low-fat frenzy of the past couple of decades, oils were squeezed out of processed foods – and sugar was pumped in to make reduced-fat foods tastier. It seems clear now that we effectively traded one dietary evil for another.

New research is revealing disturbing links not just between sugar and obesity, but also between sugar and inflammation. Inflammation, of course, has been implicated as a major factor in a number of vitality zapping diseases, from cancer and diabetes to atherosclerosis and digestive disorders.

Whether you’re concerned with managing your weight, your health, or both, it makes sense to evaluate the impact your sugar habit could be having on your body.

The Refined-Carb Connection
On the spectrum of dietary dangers, processed sugars are on a par with unhealthy fats. “High-fructose corn syrup is the primary cause of obesity in our culture,” says Elson Haas, MD, author of Staying Healthy with Nutrition (Celestial Arts, 2006, New Edition). “Our bodies simply aren’t built to process all that sugar.”

Still, to date, sugar doesn’t have nearly as bad a reputation as it probably deserves. One of the reasons it slips under the radar is that connecting the dots between sugar and disease requires widening the nutritional net to include all refined carbohydrates (like processed flours, cereals and sugars of all sorts). This may seem like a fine point, but it’s an important distinction.

Most dietary sugars are simple carbohydrates, meaning that they’re made up of one or two sugar molecules stuck together, making them easy to pull apart and digest. Complex carbohydrates, like those found in whole grains, legumes and many vegetables, are long chains of sugar molecules that must be broken apart during digestion, therefore offering a longer-lasting surge of energy. The presence of naturally occurring fiber, protein and fat in many whole foods further slows the sugar-release process.

The more processed and refined the carbohydrate, as a rule, the faster it breaks down in the digestive system, and the bigger the sugar rush it delivers. That’s why refined flours, sugars and sugar syrups pose such a problem for our systems.

The body is exquisitely designed to handle small amounts of sugar. But refined carbs deliver a larger rush than our bodies were designed to accommodate, or even cope with. In ancient times, hunter-gatherers coveted the occasional piece of fruit or slab of honeycomb as a rare treat and source of rapid-fire energy for, well – hunting and gathering.

“Refined sugar is a genetically unfamiliar ingredient,” says Jack Challem, a nutrition researcher and author of The Inflammation Syndrome (John Wiley & Sons, 2003). “A lot of health problems today are the result of ancient genes bumping up against modern foods.”

To wrap your head around sugar’s destructive powers, it helps to understand how the body reacts when it meets the sweet stuff. With each gulp of a sports drink or soda, for instance, simple carbohydrates are quickly dismantled into simple sugar molecules (glucose) that pass directly into the bloodstream. As a result, blood sugar rises markedly. To bring levels back to normal, the pancreas releases insulin, which lowers blood-sugar levels by escorting glucose out of the bloodstream and into cells.

If energy needs are high at the time sugar hits the bloodstream, that sugar is put to good use. But a too frequent or too heavy supply of sugar pushes the pancreas into overdrive, causing it to release too much insulin – a spew instead of a squirt. And an excessive release of insulin spells inflammatory trouble.

Sugar and Inflammation
A newly understood phenomenon, inflammation underlies modern health scourges, from heart disease to obesity to diabetes. “Sugar can play a role in inflammatory diseases,” says Dave Grotto, RD, a spokesperson for the American Dietetic Association. “Poor regulation of glucose and insulin is a breeding ground for inflammation.”

Under normal conditions, inflammation helps the body rebound from injury. For instance, if you cut yourself shaving, white blood cells race to the scene to mop up the wound, destroy bacteria and mend tissue. But when the injury is deep inside the body, such as inside the blood vessels of the heart, hidden inflammation can trigger chronic disease, and experts are only beginning to understand how sugar fans the flames.

In the development of heart disease, the type of carbohydrate in your diet may be as important as the type of fat, says Walter Willett, MD, professor of epidemiology and nutrition at the Harvard School of Public Health (HSPH) and author of Eat, Drink and Be Healthy (Free Press, 2005). The more refined carbs you eat, the more likely you are to be supplying your body with more sugar than it can handle with healthy results.

That point hit home when Willett and a team of HSPH nutrition researchers looked at diet and health history data from more than 75,500 women who took part in the Nurses’ Health Study. At the start of the study in 1984, all the nurses were given a clean bill of health. Ten years later, 761 had either been diagnosed with or died from heart disease. When researchers distilled the numbers, they found a telling parallel between women eating a high-glycemic diet of refined carbohydrates and those with heart disease. An even more disturbing trend was within the group of women at risk for heart disease: Those who ate the most carbohydrates – including sugars – doubled their risk of heart attack compared to those with diets only moderately high in carbohydrates.

Nutrition experts stress that there’s no point avoiding the carbs that come from eating a balanced, healthy, whole-foods diet. But there is plenty of good reason to avoid the refined carbs that quickly turn to sugar in the body.

Such sugars deliver more excess (and mostly empty) calories, which the body then con verts to triglycerides, a key indicator of heart disease.

Sugar-rich diets stress the heart in other ways, too. When blood sugar is high, the body generates more free radicals. Rogue molecules that pinball through the body damaging cells, free radicals stimulate the immune response, which can inflame the lining of the blood vessels leading to the heart. And the damage doesn’t stop there.

From Sugar Comes Fat
Until recently, the connection between sugar and obesity was murky. Dietitians assumed that in the battle of the bulge, sugar was a lesser foe than dietary fat. But new studies reveal sugar may play a bigger role in weight gain than suspected. And carrying excess body fat further reduces your body’s ability to manage its sugars effectively.

When scientists want to measure the effects of sugar on health and weight, they turn to the biggest source of sugar in American diets:soft drinks. A pilot study published in the March 2006 issue of Pediatrics showed for the first time that simply cutting back on sugary drinks can reduce excess body fat. Researchers at Children’s Hospital Boston enrolled 103 sugar-guzzling teenagers, divided them into two groups (an intervention and a control), and measured the effects of the drinks on their weight. For almost six months the intervention group got weekly home deliveries of their choice of noncaloric drinks, including bottled water, iced tea and diet sodas. The scientists called the teens monthly to check in and cheer them along. The control group went about their normal drinking habits. In the end, the teens in the intervention group cut their intake of sugary drinks by 82 percent and lost weight.

Although the average weight loss was “modest,” the teens who weighed the most at the beginning saw the biggest losses, roughly a pound a month. This study goes to show that reducing sugar intake, particularly sugar-sweetened beverages, is one of the best ways to improve one’s diet, Harvard’s Willett says. “Sugar is an important source of excess calories in the American diet – a serious problem given the obesity epidemic.”

Cutting Back
The best way to reduce unhealthy sugars in the diet is to consume fewer processed foods and drinks in general, and refined carbs and sugars in particular. Fuel your energy demands with a slower-burning balance of proteins, healthy fats and whole-food carbs.

For a healthier alternative to sugars that you add at the table or kitchen counter, dietitian Grotto suggests switching to sweeteners that are higher in naturally occurring fructose, such as agave syrup or malted barley, which have a less dramatic effect on blood sugar and insulin. Still, you should limit your intake to no more than 3 teaspoons a day. “These sweeteners won’t elicit the glycemic responseof table sugar,” he says, “but you shouldn’t eat them by the gallon.”

‘ For sweetening tea or cereal, you might also try stevia, a natural calorie-free herb made from a South American shrub. It’s sold at health-food stores as a dietary supplement and is widely available in both powder and liquid forms.

Take heart: Enjoying a limited amount of refined sugar isn’t going to devastate an otherwise consistent healthy-living regimen – but that doesn’t mean you should keep swallowing it indiscriminately. “The sugar highs and lows brought on by high-carbohydrate foods create a dangerous addiction,” researcher Challem notes. And the sooner we break our addiction to sugar, the better off our bodies will be.

via What’s Causing Your Inflammation? | Healthy and Green Living.

Veggie Trader: A Craigslist for Local Produce

Selected from Green Options

How great would it be if there were want ads in your local newspaper or on Craigslist for organic fruits and vegetables, grown in your town, by your neighbors? A new website – Veggie Trader has sprung up that offers exactly such a service–a purchasing and bartering clearinghouse for locally grown fruits and vegetables.

Veggie Trader describes itself as the “place to trade, buy or sell local homegrown produce.” The idea is simple: you register on the website and then offer to purchase, sell, or trade any manner of surplus fruits or vegetables. If you have too many tomatoes and want to see if anyone nearby has a surplus of peaches or peppers, you can log on, run a search, and find out who in the neighborhood may be willing to exchange with you.

It’s a great way to offload additional produce and exchange it for something that you might be unable to grow in your own yard, but that another gardener may specialize in growing. It’s totally free to join, and costs nothing to post an offering, or place a wanted listing.

The website only started four months ago, and is definitely still in its infancy. Despite that, they have over 6,000 people signed up so far. The folks who have registered thus far are concentrated on the U.S. West Coast in California and Oregon, but since the website is still starting out, it could very well extend to your neighborhood. You can help make the website grow by registering and offering to buy, sell, or trade for whatever produce you have or may want.

Veggie Trader has ambitions to expand to include dairy, eggs, and meat, all items that are heavily regulated. The future may hold great things for Veggie Trader, only time will tell if the site can attract enough members to gain enough momentum to make a difference in the local food movement, but we’re certainly rooting for them.

via Veggie Trader: A Craigslist for Local Produce | Healthy and Green Living.

5 Foods For Clear Skin

By Melaina Juntti, Natural Solutions

Jodi Frestedt breezed through her teenage years without so much as a pimple. While most of her peers suffered their share of embarrassing breakouts, Frestedt never gave her skin a second thought as she posed for school pictures and primped for prom. But at age 26, her face erupted in a slew of blemishes, leaving her baffled and suddenly self-conscious.

Frestedt’s situation is far from unique. Although we’d all like to think our acne days are behind us once we leave high school, breakouts affect some 54 percent of women and 40 percent of men over age 25, according to a study published in the Journal of the American Academy of Dermatology. What’s more, the number of adult acne sufferers continues to rise. “I have seen an uptick in adult acne in my practice over the past 18 years,” says Valori Treloar, MD, dermatologist and coauthor of The Clear Skin Diet (Cumberland House Publishing, 2007).

As more adults head to the dermatologist, experts ponder the causes of this unwelcome condition. While possible contributors include pollution, today’s high stress levels, and newly developed prescription medications, an emerging body of research points to another culprit: the Western diet.

But wait, haven’t doctors, textbooks, and health and beauty magazines been telling us for decades that the link between food and acne is merely a myth? That loading up on chocolate bars and fried foods will not result in a face full of zits?

There is a food-acne connection
Although a famous 1969 study of chocolate’s effect on skin debunked any connection between food and skin problems, dermatologists may have dismissed diet’s impact on acne too quickly. Recent studies show that high-glycemic foods such as refined grains and processed sugars–the mainstays of a typical Western diet–may, in fact, trigger breakouts.

Here’s the problem: High-glycemic fare such as french fries, breakfast cereal, white bread, and soda boost blood sugar too quickly–and the pancreas responds by making extra insulin to bring those sugar levels down. As an unintended consequence, the insulin also signals the sebaceous glands to manufacture and secrete sebum, the oil-like substance that’s carried to our pores via hair follicles. In proper quantities, sebum is a good thing; it flushes out dead cells and keeps your skin lubricated. But too much causes the bacterium P. acnes to over-propagate and jam up the hair follicle. The result? Whiteheads and blackheads on your forehead, chin, and cheeks.

In addition, what Americans don’t eat may prove equally problematic for their skin. For instance, with 97 percent of our grain intake coming from processed rather than whole grains, we don’t get enough of the fiber, zinc, and vitamin B6 that can help curb acne. And the vast majority of US adults fail to get their daily allotment of fruits and vegetables–seven to nine servings–leading to a shortage of blemish-blocking vitamins and antioxidants. Overconsumption of omega-6 fatty acids from processed foods and vegetable oils, coupled with too little of the anti-inflammatory omega-3s found in salmon, walnuts, and flaxseeds, compounds the problem, since inflammation (already implicated in heart disease, diabetes, and prostate and breast cancers) may very well damage our largest organ, the skin, as well.

On the bright side, making low-glycemic foods the heart of your diet may zap those zits once and for all. In a 2007 Australian study, researchers examined 43 male acne patients, giving one group a low-glycemic diet of whole grains, lean meat, and fish while keeping the control group on a regimen of high-carb, high-glycemic foods. After 12 weeks, the low-glycemic dieters had far fewer pimples than the control group.

Frestedt didn’t need a study to convince her that dietary shifts can trigger or alleviate blemishes. Shortly before her acne struck, she became roommates with a woman who served buttery mashed potatoes, creamy pasta dishes, rich pastries, and fatty cuts of red meat. Although Frestedt tried to avoid eating these low-nutrient foods, she just couldn’t resist the homemade fettuccini Alfredo and piping-hot rhubarb pie and her skin suffered. Topical treatments failed to clear the blemishes, but less than two months after moving to her own place, Frestedt was back to her old eating habits. And after a couple of weeks of eating steamed veggies, lean turkey, and whole-grain bread again, she noticed that her oily, irritated skin had begun to clear.

Bad-news foods
Before you declare war on ginger snaps and mac n cheese, know that food affects everyone differently–some people are wired to react more severely to acne-promoting foods than others. For instance, Patricia Janner, 54, drinks two cans of cola every day, frequently feasts on fried foods, and can’t remember the last time a pimple popped up on her face. (Of course, she’s hardly the epitome of health, even with good skin karma.) Meanwhile, Robert Heilmann, 35, says he maintains “a fairly healthy diet,” yet zits sprout on his nose and forehead on a regular basis.

“Not all acne patients are the same,” says Treloar. To determine which foods spell trouble for your skin, Richard Fried, MD, dermatologist and author of Healing Adult Acne (New Harbinger, 2005), recommends keeping track of what you eat in a food log. “Take note of certain foods or types of food you ate four to 24 hours before an acne flare-up,” he says. See how your skin reacts to specific foods and eliminate anything that causes problems.

Foods to avoid
While no across-the-board food prescription will cure acne, experts suggest steering clear of these specific foods and food categories in order to score glowing, blemish-free skin:
Refined grains. Because they are so highly processed, the majority of cereals, breads, and other flour-based foods that we love to eat lack the nutrients, namely zinc, and antioxidants our skin needs to combat acne.

Refined sugars. Candy, soda, pastries, and cookies can be particularly troublesome for those prone to acne. These indulgences spike blood sugar levels, which your body tries to bring down by producing more insulin and male hormones. In turn, these hormones prompt the sebaceous glands to work overtime, resulting in blocked pores and inflammation.

Milk. “If there’s one thing you should remove from your diet if you want clear skin, it’s milk,” says Alan Logan, ND, coauthor of The Clear Skin Diet. Although relatively low on the glycemic index, milk carries a heavy hormone load–even organic milk contains hormones because all milk comes from nursing cows. These hormones, along with a high percentage of calcium, has made milk a suspected acne trigger for decades.

Dermatologists believe milk accelerates the body’s synthesis of androgens, male hormones present in both men and women, which causes the sebaceous glands to crank out excess sebum. You can avoid milk’s blemish-inducing effects without skimping on calcium by switching to calcium-fortified soy milk and other nondairy milks and eating plenty of spinach, collard greens, and tofu.

Vegetable oils. Corn, sunflower, safflower, and sesame oils have far more omega-6 fatty acids than anti-inflammatory omega-3s. This imbalance promotes inflammation, which causes skin cells to clump together and jam pores.

5 acne-zapping foods
Now that you’ve figured out which foods to avoid, you may worry that you’ll face serious food deprivation. But rest assured there are plenty of delicious foods that also help fight acne, including:

1. Whole grains. When it comes to thwarting acne-causing inflammation, fiber-packed whole grains work like a charm. “Whole grains carry a lot of antioxidants,” says Logan. “They also stabilize blood sugar and prevent insulin spikes.” But be careful when perusing grocery store aisles for whole-grain items–crafty label lingo can make a loaf of bread or box of pasta seem like a healthy choice, when in reality it carries only a small percentage of whole grains. Logan advises checking a product’s nutrition info to make sure it’s high in fiber and low in sugar. Even better: Forget wheat and give ancient grains like quinoa and millet a try.

2. Fish. Heralded as the premiere source of omega-3 fatty acids, cold-water, oily fish are loaded with anti-inflammatory eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The Clear Skin Diet lauds oily fish such as mackerel, salmon, anchovies, and sardines as the most potent choices for blemish-free skin.

3. Green vegetables. Packed with inflammation-fighting nutrients and loads of antioxidants, most green leafy veggies contain plenty of fiber, which helps slow the rise of blood sugar after eating.

4. Purple and deep red foods. According to The Clear Skin Diet, foods containing anthocyanins are high in antioxidants and help maintain blood flow to the skin, promoting optimum cell turnover (essential for keeping pores clear). Acai, pomegranates, purple carrots, black grapes, and beets are all great choices.

5. Green tea. Among its numerous health benefits, green tea also helps keep pimples from popping up. It’s chock-full of the antioxidant catechin EGCG, an effective anti-inflammatory. But beware of bottled green tea drinks, which often contain scads of added sugar and calories.

via 5 Foods For Clear Skin | Healthy and Green Living.