Naturopath.ca, natural living blog

Sulfenic Acid: New Study Confirms Garlic Is Good For You!

Posted by Jess on February 16, 2009

garlic health

For years scientists and natural health experts believed that garlic was a super-antioxidant that boosted your immune system and helped fight off high cholesterol and even cancer. However, gaining proof had been elusive, until recently when a new Queen's led research study was released that has validated the health benefits of consuming garlic.

What was particularly confusing was that garlic wasn't particularly high in your garden-variety antioxidants like Vitamin E or coenzyme Q10. This new Queen's study puts the focus on an organic compound in garlic called 'allicin' which gives garlic its flavour and scent.

"We didn't understand how garlic could contain such an efficient antioxidant, since it didn't have a substantial amount of the types of compounds usually responsible for high antioxidant activity in plants, such as the flavanoids found in green tea or grapes ... If allicin was indeed responsible for this activity in garlic, we wanted to find out how it worked." - Study Professor Derek Pratt

As the study reveals, it is not allicin per se that makes garlic such a great trapper of free radicals, it's the process of decomposition of allicin as it interacts with sulfenic acid. This decomposition process unleashes a super-antioxidant that magically (or scientifically rather) does an unbelievable job of ridding your body of free radicals. Just how good a job does the sulfenic acid / allicin combination work?

"No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants."

So the bottom line is this, eat it, swallow it, drink it, garlic is darn good for your body!

image eye of einstein

TAGS: Antioxidant, Canada, Garlic, Research, Study, Sulfenic Acid
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Take The Green Smoothie Challenge

Posted by Jess on December 22, 2008

green smoothie Smoothies have long been a favourite of weight-loss and nutrition programs with good reason. By blending your food before eating, you are making it considerably easier on your body to digest and absorb the nutrients in it. Blending is even more beneficial when it comes to raw fruits and vegetables because they typically are more difficult to breakdown and digest in your stomach, so blending them really gives your body a big nutritional and digestive boost.

If you've been reluctant to try making smoothies and you need a push, you could try the 14-day Green Smoothie Challenge. Created by Australian wellness educator Anand Wells, signing up for the Green Smoothie Challenge will deliver some delicious smoothie recipes right to your inbox.

While blending vegetables and fruit together may take some getting used to, everyone that I know of who has made smoothies a part of their daily diet has lost weight and seen an increase in energy and a boost in overall health.

Here's a great video done by 'OrganicLivingLife' who has taken the Green Smoothie Challenge and done a video showing her preparation / making of her morning green smoothie.

TAGS: Challenge, Drink, Fruit, Green, Smoothie, Vegetable
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Turmeric is Terrific

Posted by Mohini on October 25, 2008

Turmeric is that yellow powder you see in most Indian foods and in curry dishes all over Asia. It is a root just like ginger, which is dried and ground into a bright yellow powder. Although turmeric is one of the primary spices in an Indian spice box, it is only used in small amounts due to its strong, pungent flavor and its potent effects on the body. Turmeric is what gives a curry powder or paste its yellow color, and its potency has led to its use as a natural coloring agent in many foods.

Turmeric in India has always had a lot of traditional medicinal use. It was the first thing we were made to eat if we had a sore throat, in a mixture with some honey, as kids growing up in India. Up to this day some people drink warm milk with turmeric in the morning to boost their immune systems and prevent common infections. In Ayurvedic medicine, turmeric paste is used to cover wounds, acting as an antiseptic and anti-inflammatory agent. Turmeric is great for the skin and has played a role in beautification since ancient times. You still see it used as a part of the traditional Hindu wedding ceremony, pithi, where the bride, the groom, or both are covered in turmeric paste before their wedding day, to give their skin an extra glow for their big day :)

Turmeric's health benefits more modernly have proven to be anti-cancer, anti-Alzheimer's, and anti-inflammatory. It is the Curcumin in turmeric that has strong antioxidant and anti-inflammatory properties, so it can be an anti-histamine. Turmeric is good for the liver and for lowering cholesterol, as it helps prevent blood clots. Scientists think that turmeric might be one of the reasons why Asians have low Alzheimer's rates in general.

In your cooking, this is also one of those spices where a little bit goes a long way. You should almost never use more than 1/2 to maybe 1 teaspoon of turmeric for family portions of most Indian dishes. Too much turmeric will make your food taste pungent. Also, remember not to get it on your clothes! While turmeric is a great natural food color, get it on your clothes and you'll have a food tie-dye forever!

Two of my own recipes using turmeric include Tandoori Tofu Kebabs and Yellow Hummus and Pita Chips. Give them a try!

TAGS: Indian, Mangopowergirl, Spice, Turmeric
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Chunky Autumn Applesauce

Posted by Mohini on October 10, 2008

I used:
3 peeled and diced, medium-sized apples
1.5 cup water
1 teaspoon fresh lime juice
1 teaspoon brown sugar
1 stick of cinnamon
1 whole clove
4 leaves fresh applemint (what I had fresh in my garden, but use any mint)

My Method:
1. Peel and chop the apples, then let them sit in the water and lime juice for 5 minutes.
2. Cook the mixture along with all other ingredients except sugar over medium heat. Bring it to a boil, then let it simmer until almost all the water evaporates.
3. Add the sugar when there is still some water left, then stir and cook for a few more minutes.
4. Take it off the heat and remove all the clove, cinnamon, and mint. Serve right away. If not eating right away, let it cool down a bit then store in a sterilized jar.

TAGS: Apple, Apples, Applesauce, Mangopowergirl, Recipe, Sauce
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Sungold Orange Marinara

Posted by Mohini on September 29, 2008

While you enjoy the last of this summer's tomatoes, try this simple marinara. Your family and friends will love it! I used beautiful sungold and other light-colored tomatoes I had received from a friend's garden to naturally sweeten my orange marinara.

Tomatoes are great source of potassium, iron, fiber, vitamins B and C, and most of all lycopene! They great for your eyes and help prevent macular degenerative diseases.

It is lycopene that gives tomatoes a bright orange to red color, so the more color, the more lycopene. Lycopene has been proven to reduce the risk of heart disease and help prevent a variety of cancers. Lycopene is more digestible from cooked tomatoes, so with sungolds like I use here, you will benefit a little more by eating them in marinara than you would by eating them raw in a salad. This is because lycopene is a fat soluble, so cooking them with oil or cheese makes them better absorbed by your body.

Sungold is an heirloom tomato variety most widely grown by organic farmers. This time of year you are likely to find organic sungolds in local markets, so you can support local farms, too. This sweet sauce is a real crowd pleaser, so enjoy!

I used:
1 pint crushed sungold and other light colored tomatoes
2-3 cloves minced garlic
1 small chopped onion
2 bay leaves
1 teaspoon crushed dried oregano
1 teaspoon crushed dried basil
5 leaves freshly chopped basil
freshly ground salt & pepper to taste
1 teaspoon sugar (only if the tomatoes are not quite sweet enough)

My method:
1. Crush the tomatoes in food processors, so they are not totally puréed.
2. Over medium heat, sauté the onion, garlic, and bay leaves in the oil.
3. When the onions are translucent (do not let the garlic burn!), add the tomatoes and the dried herbs, salt, and pepper, and stir.
4. Let the sauce cook for about 15-20 minutes, till it comes to a simmer, and keep stirring in the meantime.
5. When finished, the sauce will have thickened slightly as the water from the tomatoes has boiled off. Take the sauce off the heat, then add the fresh basil.
6. Use it right away; or for later use, let it cool first, then store in a airtight jar and refrigerate.

TAGS: Mangopowergirl, Orange Marinara, Pasta Sauce, Recipe, Tomato Sauce
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Making Yogurt at Home

Posted by Mohini on September 26, 2008

Homemade yogurt is milder than the store-bought stuff which turns sour easily, and you can make your yogurt in small quantities, to eat it fresh. In India, you get a side of yogurt with every lunch during hot summer months. Yogurt is great for digestion, and yogurt helps cool your body. This is the reason people drink a yogurt drink called lassi, all over India!

You will need some culture or a bit of yogurt you like as a starter. Once you have a bit of yogurt to start with, after that you can continue using some of your very own homemade yogurt to make more as you like.

I used:
1 tablespoon of yogurt, to serve as the culture or starter
1 cup of whole milk

My method:
1. Bring the yogurt culture down to room temperature, and beat it to a loose consistency.
2. Bring the milk just up to a boil but do not boil it, then let it cool till it is luke warm, but still above room temperature. (Boil milk for a few minutes if you are not using whole milk.)
3. Dissolve the yogurt culture into the warm milk, in a pot you will set your yogurt in. The best way to do this is to add a few tablespoons of milk first, and make sure no lumps remain or form, then add rest of the milk and stir.
4. Cover the container and store in a dry, warm place -- this is very important. In cooler or damp climates, finding the right spot can be difficult. If you have a stove with a pilot on overnight, leave it in there. An oven, heated for 2 minutes on its lowest temperature, then turned off, can work if it is well sealed and if you do not overheat. I have had success using a heat wrap, or an insulating item like an oven mitten, placing it around the yogurt container to keep the warmth in while the container sits safely in an unused oven. The warmth is what helps milk curdle into a container full of yogurt.
5. It takes about 5 hours for the yogurt to set. This will vary based on temperature, altitude, and amount of yogurt you are making, so check it sometime before and be prepared that it might take a little longer.
6. As soon as the yogurt sets, refrigerate it. The longer your yogurt sits outside after curdling, the tangier it will get, so to keep that wonderful, sweet, fresh yogurt flavor you need to time this step properly. When the yogurt is set, the whey (the watery layer) separates to the top, and the bottom will be set firm. If you tilt the container, you will see that the yogurt is firm but not totally solid (see first photo in this post). Note that the yogurt will solidify more as it refrigerates.

Use the yogurt fresh, of course! When you have almost finished your yogurt, set enough aside to use as a culture for your next batch!

These are some of the best of my recipes using yogurt:

1. Mango Shrikhand
2. Mango Power Lassi
3. Tandoori Tofu Kebabs
4. Vanilla Fruit Smoothie
5. Heart Smart Carrot Muffins

TAGS: Curd, Homemade, Mangopowergirl, Recipe, Yogurt
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Growing On Me Granola

Posted by Mohini on September 20, 2008

This simple and nutritious granola recipe is not too sweet or too sticky. You can eat granola in so many different ways, keep some handy for a versatile snack. I have noticed that when I am hungry and eat junk food, it doesn't really satisfy me. On the other hand, if I eat a little bit of granola like a snack, and especially if I add milk or yogurt, it goes a long way.

Granola's oats are its secret-power ingredient, as they are a super slow releasing fuel that your body can digest over a longer period of time. Dried fruits are loaded with minerals, and nuts have all the good fats and antioxidants your body needs. What better snack than having some granola around? Keep varying the combination of dried fruits, nuts, and seeds to keep things interesting.

Here is my recipe -- fairly dry and crispy and not too sweet, just how I like my granola. Dates add just the right amount of sweetness to the mix and the salt helps it balance the flavor out!

I used:
1.5 cups oats
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon salt
1 tablespoon black sesame seeds
1/3 cup chopped almonds
1/4 cup pure, dark maple syrup
1 tablespoon oil (something light like sunflower oil)
1/2 cup chopped, pitted dates
1 teaspoon of whole wheat flour

My method:
1. Preheat the oven to 170 C (325 F)
2. In a large bowl, combine all dry ingredients except dates and flour.
3. In a small bowl, mix oil and maple syrup, and pour the combination over the dry ingredients.
4. Toss it all and make sure everything is mixed well.
5. Spread the mix out on a large baking sheet and bake for about 15-20 minutes, until you can smell the granola and it looks slightly browned and crispy. Stir it once or twice in the middle to make sure it bakes evenly. Bake it a bit longer if you like it really crispy.
6. Let it cool completely. As the granola cools, it will get drier and less sticky.
7. Toss the dates in whole wheat flour, which ensures the pieces don't stick together, then add them to the cooled granola. The same technique applies for any dried fruit you would like to add -- do so in the end.
8. Store in an air tight container, in a cool, dry place.

TAGS: Breakfast, Dates, Granola, Mangopowergirl, Oat, Recipe, Snack
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Making Ghee at Home

Posted by Mohini on September 6, 2008

Ghee is Indian clarified butter. In North America, making ghee is very easy as any butter can be clarified to turn into ghee. In India however, ghee is made from scratch -- you boil raw milk to get cream, churn the cream to make fresh butter, and then boil the butter to make ghee. Despite all that work, almost every Indian home makes their own ghee.

Ghee is a saturated fat as it comes from animal fat. It is not good to eat in large quantities, or if you have high cholesterol or heart problems. However, ghee has no hydrogenated fat if made from pure butter, and is considered healthier for that reason, if eaten in moderation.

According to Ayurveda, ghee aids digestion more than butter or any other cooking oil. It also helps boost the immune system. Ghee is used as a base for herbal ointments and also used directly as a massage oil. It is very good for muscles and makes your body more flexible. Ghee helps balance excess acid secretion in the stomach, and it is also more digestible for the lactose intolerant than butter, because milk proteins are removed when the butter is clarified.

Ghee is great for cooking because it cooks at high temperatures without burning. It gives you a rich, delicious taste that no other oil can, and just a little bit packs a punch of flavor. Roughly speaking, one teaspoon of ghee would give you the same amount of flavor as a couple of tablespoons of butter or oil.

Also nifty is that ghee lasts "forever." It is conveniently stored at room temperature, due to its lack of moisture. Don't let a wet spoon or any moisture get into your ghee jar!

This is how I make ghee at home!

I used:
1 lb of organic, unsalted butter (1/2 kg will do)

My method:
1. Heat the butter on medium-high heat, in a heavy stainless steel pan, until it melts.
2. Turn the heat down and let the butter boil for about 15-20 minutes. Do not cover because you want the water to evaporate. Milk solids will separate and settle at the bottom. The translucent, golden liquid that floats up is ghee. When the ghee is finished, the bubbling will stop and a foam is formed on the top. Move the foam to check and see that the ghee is a clear, golden color.
4. Strain the ghee through cheese cloth or a fine sieve, and store it in a thick, airtight glass jar, at room temperature. Once it cools and solidifies, it will be a creamy, light yellow, like in the photo shown here.

Don't over-eat ghee, but do enjoy it with My Top 5 Recipes Using Ghee:

1. Winter Dates
2. Carrot Halwa
3. Kheer
4. Chikki
5. Caramelized Cardamom Banana Toast

TAGS: Clarified Butter, Ghee, Indian Recipe, Mangopowergirl
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