A study at England’s University of Exeter found that eating foods rich in naturally-occurring nitrates, like beets, improved endurance during exercise.

The scientists studied various substances and training methods to see which, if any, would improve stamina.  Beet juice had the greatest effect, improving peoples’ ability to exercise for 16 percent longer than without it, without tiring. Naturally-occurring nitrates have been shown to widen blood vessels and allow more oxygen-rich blood to travel to the heart.

And, while I’m not aware of any studies, I’m sure that the increased stamina and improved circulation from beet consumption may transfer to the bedroom as well.

Another recent study at London’s Queen Mary University found that one glass of beet juice daily was more effective at lowering high blood pressure than medication.  Of course, this doesn’t mean you should stop taking medication if you have high blood pressure.  But, it does mean that adding a cup of beet juice and more beets to your diet could be helpful in the treatment of high blood pressure, angina, and heart disease.

As if that weren’t enough, beets are high in folate, manganese, potassium, and vitamin C.  Raw beets or raw beet juice contain betaine–a natural anti-inflammatory that helps protect against aging and disease.

The phytonutrient, proanthocyanidin, that gives beets their rich purplish color is also a potent anti-cancer compound.  Meanwhile the fiber found in beets also helps protect against cancer.  This particular fiber increases the body’s ability to detect and remove abnormal cells in the body before they can become cancerous.

You can enjoy raw beets grated on a salad or juiced, and cooked beets in soups and stews.  I love steamed beets tossed with a little flax oil (don’t cook the flax oil though) and sea salt.

Michelle Schoffro Cook, BSc, RNCP, ROHP, DNM, is an international best-selling and seven-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, The Phytozyme Cure and HealthSmart News. Learn more at www.DrMichelleCook.com.

There are many signs of summer: camping, mosquitoes, road trips, and of course the Labor Day BBQ. If you’re like most people you’ve already cooked more than a few meals on the grill this summer. While BBQing can be a very healthy way to eat, there have also been concerns about it contributing to health concerns like cancer. Here are the answers to the most common BBQ-related questions I’m asked:

One of the biggest concerns about BBQing is the possible link between BBQed food and cancer. Is there a real risk?
There is a link between BBQed foods and the risk of cancer. Basically, when foods like meat are heated over high temperatures or come in contact with flames, certain compounds can form. These compounds are called: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). These compounds are known carcinogens. But, you don’t need to remember their names to lessen your risk of exposure to them.

How can we enjoy grilled food and still reduce our exposure to these cancer-causing agents?
Well, there are actually a few easy things that you can do to reduce your exposure to these compounds.

Choose foods that are low in fat like lean cuts of meat, poultry or fish. Heterocyclic amines and polycyclic aromatic hydrocarbons are primarily formed when fats are heated to high temperatures or fall into the flames and create smoke. By choosing lean cuts of meat and of course vegetables which are naturally low in fat, you reduce the chance of these compounds forming at all.

You should also trim excess fat from meat prior to cooking it.

What about avoiding flare-ups as much as possible while you’re BBQing?
Paying attention while you’re BBQing helps to lessen the likelihood of flare-ups, intense smoking, and charring is helpful too, which can result in healthier meals.

What about marinating our foods prior to BBQing it? Does that have any impact?
Yes, definitely. Certain types of ingredients used in marinating foods can really impact the formation of carcinogens.

Marinate foods like meat in olive oil and lemon juice-based marinades. Research shows that these two items can reduce the formation of the cancer-causing compounds by up to 99 percent while cooking. Not to mention that they tenderize the meat, add great flavor, and help keep it moist during cooking.

Scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs in a particular family used in marinades drastically reduce the formation of heterocyclic amines. These herbs include: basil, mint, rosemary, thyme, oregano, and sage. Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking. Fortunately, they add tremendous flavor so most people won’t even know you’re making they’re BBQed food healthier.

What about barbecued vegetables? Are they a healthy option?
Yes, as long as you avoid overcooking them. The longer they cook the more certain vitamins like vitamin C and B-complex vitamins break down. So don’t overcook them. Also, avoid eating any charred parts of the vegetables.

One of the easiest ways to make BBQing healthier is to add vegetables as much as possible. Making kebabs is a great way to do this. By alternating lean meat and vegetables, the veggies will not only add flavor, they’ll also help to keep the meat moist and add fiber and nutrients.

Does keeping your grill clean prior to cooking help as well?
Definitely. It’s important to keep your grill clean prior to every use. Not only is it more appetizing to eat food that’s been cooked on a clean grill, but you’ll be lessening the amount of char you consume. The charred parts of food can cause free radical formation in your body and since free radicals are linked with premature aging, disease, and tissue damage, it’s best to reduce your exposure as much as possible.

Do you have any final advice about healthy grilling?
Yes, I love BBQed food as much as the next person. So, I think it’s important to remember that you don’t have to give up BBQed food if you’re trying to eat healthy and follow a healthy lifestyle. You can have your grilled food and enjoy it too, along with your health by following the simple tips I mentioned like choosing lean meat (if you’re eating meat at all), marinating food in olive oil, lemon juice, and fresh herbs and adding more veggies to the grill.

To learn more about Personal Chef To Go, please visit our website, find us on Facebook, or follow us on Twitter.

Try a delicious, nutritious, and healing iced teas this summer.  Enjoy!

Acai Berry Blast
The acai berry in this tea makes it high in antioxidants.  Antioxidants help protect your body against the effects of aging (yes, wrinkling!) and disease.  The fresh lemon juice gives your body a boost of more than 20 anti-cancer phytonutrients.  I’ll be discussing anti-cancer phytonutrients in an upcoming post.

4 acai berry tea bags (I used Stash Acai Berry Herbal Tea for this recipe)
20 drops of liquid stevia (stevia is an herb that is naturally sweet.  It is the only sweetener that doesn’t raise blood sugar levels)
4-1/2 to 5 cups water, boiled
Juice of 1 lemon
Ice

In a Pyrex container add the acai berry tea bags (with the paper tags removed).  Allow to steep for 5 to 10 minutes.  Add the stevia and boiled water.  Fill two large glasses (or 4 small ones) with ice and lemon juice.
Serves 2 to 4

Iced Chai
The almond milk is an excellent source of calcium and magnesium.  The tea and spices have antibacterial and antioxidant properties.  Cinnamon helps regulate blood sugar.

½ cup liquid chai concentrate (I used Tazo Organic Chai Concentrate for this recipe)
1 cup almond milk
Dash freshly-ground nutmeg
4 medium ice cubes
Dash of cinnamon

Mix all ingredients except the cinnamon in a shaker or glass.  Pour into 1 large glass or 2 small glasses to serve and sprinkle with cinnamon.

Serves 1 to 2

Sugar-Free Green Tea Lemonade
There are many great healing properties of green tea, ranging from burning belly fat to warding off cancer.  Read 9 Reasons to Drink Green Tea here.  Fresh lemon juice contains over 20 anti-cancer phytonutrients (more in an upcoming post).

1/4 teaspoon of matcha (green tea powder)
Juice of 1 lemon
6 drops of liquid stevia (stevia is an herb that is naturally sweet.  It is the only sweetener that doesn’t raise blood sugar levels)
2 cups water
Ice

Blend all ingredients except ice in a blender.  Add the ice to 1 or 2 glasses.  Pour green tea lemonade mixture over ice and serve.

Serves 1 to 2

Michelle Schoffro Cook, BSc, RNCP, ROHP, DNM, is an international best-selling and seven-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, The Phytozyme Cure and HealthSmart News. Learn more at www.DrMichelleCook.com.

via Care2

Independence Day is here at last!  And what 4th of July would be complete without a delicious meal on the BBQ?  Yet, you’ve probably heard about the link between grilled food and cancer.  Here are 9 ways to minimize your risk and make all of your  summer BBQs healthier:

1.  Keep a watchful eye to prevent BBQ flare-ups and the resulting charring of your food.

2.  Use lower to medium cooking temperatures.  When foods like meat are heated over high temperatures or come in contact with flames, certain compounds can form.  These compounds are called:  Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH).  Both compounds are known carcinogens.  But, you don’t need to remember their names to lessen your risk of exposure to them.

3. Marinate meat in olive oil and fresh lemon juice-based marinades. Research shows that these two items can reduce the formation of the cancer-causing compounds by up to 99 percent while cooking.  Not to mention that they tenderize the meat, add great flavor, and help keep it moist during cooking.

4. Choose foods that are low in fat like vegetables, lean cuts of meat, poultry or fish.  Heterocyclic amines and polycyclic aromatic hydrocarbons are primarily formed when fats are heated to high temperatures or fall into the flames and create smoke.  By choosing lean cuts of meat and vegetables which are naturally low in fat, you reduce the chance of these compounds forming at all.

5. Trim excess fat from meat prior to cooking it (for the same reason as number 3).

6. Choose specific herbs for your marinades. These herbs include:  basil, mint, rosemary, thyme, oregano, and sage.  Scientists at the Food Safety Consortium project at Kansas State University have discovered that these herbs drastically reduce the formation of heterocyclic amines.  Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking.  Plus, they add tremendous flavor.

7. Avoid overcooking vegetables. The longer they cook the more certain vitamins like vitamin C and B-complex vitamins break down.  So don’t overcook them.

8.  Add more vegetables to the grill. One of the easiest ways to make your BBQ healthier is to add more veggies.  Making kebabs is a great way to do this.  By alternating lean meat and vegetables, the veggies will keep the meat moist and add fiber, flavor, and nutrients.

9.  Clean your grill prior to every use. Not only is it more appetizing to eat food that’s been cooked on a clean grill, but you’ll be lessening the amount of char that you’ll be eating.  The charred parts of food can cause free radical formation in your body and since free radicals are linked with premature aging, disease, and tissue damage, it’s best to reduce your exposure as much as possible.

If you’re trying to eat healthy, you really can have your grilled food and enjoy it too.

To learn more about Personal Chef To Go, please visit our website, find us on Facebook, or follow us on Twitter.

1. In study after study, research from independent organizations consistently shows organic food is higher in nutrients than traditional foods. Research shows that organic produce is higher in vitamin C, antioxidants, and the minerals calcium, iron, chromium, and magnesium.

2. They’re free of neurotoxins–toxins that are damaging to brain and nerve cells. A commonly-used class of pesticides called organophosphates was originally developed as a toxic nerve agent during World War I. When there was no longer a need for them in warfare, industry adapted them to kill pests on foods. Many pesticides are still considered neurotoxins.

3. They’re supportive of growing children’s brains and bodies. Children’s growing brains and bodies are far more susceptible to toxins than adults. Choosing organic helps feed their bodies without the exposure to pesticides and genetically-modified organisms, both of which have a relatively short history of use (and therefore safety).

4. They are real food, not pesticide factories. Eighteen percent of all genetically-modified seeds (and therefore foods that grow from them) are engineered to produce their own pesticides. Research shows that these seeds may continue producing pesticides inside your body once you’ve eaten the food grown from them! Foods that are actually pesticide factories…no thanks.

5. The US Environmental Protection Agency (EPA) estimates that pesticides pollute the primary drinking source for half the American population. Organic farming is the best solution to the problem. Buying organic helps reduce pollution in our drinking water.

6. Organic food is earth-supportive (when big business keeps their hands out of it). Organic food production has been around for thousands of years and is the sustainable choice for the future. Compare that to modern agricultural practices that are destructive of the environment through widespread use of herbicides, pesticides, fungicides, and fertilizers and have resulted in drastic environmental damage in many parts of the world.

7. Organic food choices grown on small-scale organic farms help ensure independent family farmers can create a livelihood. Consider it the domestic version of fair trade.

8. Most organic food simply tastes better than the pesticide-grown counterparts.

9. Organic food is not exposed to gas-ripening like some non-organic fruits and vegetables (like bananas).

10. Organic farms are safer for farm workers. Research at the Harvard School of Public Health found a 70 percent increase in Parkinson’s disease among people exposed to pesticides. Choosing organic foods means that more people will be able to work on farms without incurring the higher potential health risk of Parkinson’s or other illnesses.

11. Organic food supports wildlife habitats. Even with commonly used amounts of pesticides, wildlife is being harmed by exposure to pesticides.

12. Eating organic may reduce your cancer risk. The US Environmental Protection Agency (EPA) considers 60% of herbicides, 90% of fungicides, and 30 percent of insecticides potentially cancer-causing. It is reasonable to think that the rapidly increasing rates of cancer are at least partly linked to the use of these carcinogenic pesticides.

13. Choosing organic meat lessens your exposure to antibiotics, synthetic hormones, and drugs that find their way into the animals and ultimately into you.

14. Organic food is tried and tested. By some estimates genetically-modified food makes up 80% of the average person’s food consumption. Genetic modification of food is still experimental. Avoid being part of this wide scale and uncontrolled experiment.

15. Organic food supports greater biodiversity. Diversity is fundamental to life on this planet. Genetically-modified and non-organic food is focused on high yield monoculture and is destroying biodiversity.

Michelle Schoffro Cook, RNCP, ROHP, DAc, DNM, is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com.

To learn more about Personal Chef To Go, please visit our website, find us on Facebook, or follow us on Twitter.

A whopping 20 percent of Canadians can’t afford their homes according to a study released this week. And, I’m sure this statistic is comparable in the US and other developed countries right now. The report went on to state that these people frequently chose unhealthy food options because they believed them to be cheaper and felt they couldn’t afford to eat healthy. So in my effort to help everyone who is watching their money (isn’t that just about everyone these days?) I have compiled some of my favorite ways to eat healthier on a budget.

1. Double or triple your normal recipes and freeze the leftovers. You’ll dramatically cut down the cost of buying prepared and packaged foods. And, you’ll eat healthier when you’re tired or in a pinch for time.

2. Use seasonal fruits and vegetables as much as possible. When food is in season it is cheaper. Plus, you’ll be doing your part for the environment by eating more locally grown food.

3. Watch for sales. Plan your meals around some of the cheaper sale items you find.

4. Add more beans to your diet. Beans are not only the “magical fruit” they can work magic on your budget since they are super nutritious and cheap. Dried beans can be cooked effortlessly overnight in a slow cooker. Place 1 cup dried beans and 6 cups water in a slow cooker before going to bed and cook on low overnight. Drain and rinse in the morning and they are ready for use in your soup, stew, chili, salad, or other recipes.

5. Eat more vegetarian meals. Meat tends to be more expensive (not to mention takes a higher toll on the environment and your body).

6. Take a page from the chef’s notebook: use mirepoix as a base for many soups, stews, and rice dishes. Mirepoix is a fancy-sounding French word simply means chopped onions, celery, and carrots. These are among the cheapest vegetables and they add lots of flavor to your meals.

7. Shop at your local farmers markets instead of grocery stores as much as possible. Most farmers’ market food doesn’t have the built-in costs of lengthy transportation, distributors, warehousing, and other costs. Plus, the food is fresher and frequently more nutritious, and eating locally is better for the environment.

8. Grow your own sprouts and herbs. Growing your own sprouts is much easier than you think. Not sure how? Click here for my article on how to Grow Your Own Sprouts.

9. Buy seasonal produce in bulk and freeze it. From berries to sliced peaches, to chopped green and red peppers, many fruits and vegetables can be frozen.

10. Hit the bulk bins at your local health food or grocery store. Here’s where you’ll find the lower cost whole grains, beans, seeds, nuts, and flour. They’re usually substantially cheaper than their packaged counterparts. And, less packaging is good for your wallet and the planet.

11. Shop the perimeter of your grocery store. You’ll find the fresh, healthier options there. The center aisles are primarily reserved for the packaged, convenience foods that tend to cost more and be full of dangerous additives, trans fats, and sugar.

12. Make your own snacks. Prepared snack foods are not only full of junk ingredients that you should avoid, they tend to be expensive. Make a batch of cookies, muffins, or other snack food with wholesome natural ingredients.

13. Plan ahead. A few minutes of planning the meals you’ll make and your grocery list can save you plenty of cash on impulse purchases you’ll be less likely to make.

Eating healthy doesn’t have to be costly. Most of my clients have always been surprised to learn how inexpensive health eating can be.

Copyright Michelle Schoffro Cook.

Michelle Schoffro Cook, RNCP, ROHP, DAc, DNM, is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com.

While many foods taste great, they are also powerful healers in a vibrant multicolor disguise. The best healing remedies also taste fabulous (I can’t say that about any prescription medications). Plus, foods won’t cause the nasty common side effects that most drugs cause.

1. Cherries
Muraleedharan Nair, PhD, professor of natural products and chemistry at Michigan State University, found that tart cherry extract is ten times more effective than aspirin at relieving inflammation. Only two tablespoons of the concentrated juice need to be taken daily for effective results. Sweet cherries have also been found to be effective.

2. Blackberries 3. Raspberries 4. Blueberries and 5. Strawberries
Dr. Nair later found the same anti-pain compound in berries like blackberries, raspberries, blueberries and strawberries.

6. Celery and Celery Seeds
James Duke, Ph.D., author of The Green Pharmacy, found more than 20 anti-inflammatory compounds in celery and celery seeds, including a substance called apigenin, which is powerful in its anti-inflammatory action. Add celery seeds to soups, stews or as a salt substitute in many recipes.

7. Ginger
Ginger reduces pain-causing prostaglandin levels in the body and has been widely used in India to treat pain and inflammation. A study by Indian researchers found that when people who were suffering from muscular pain were given ginger, they all experienced improvement. The recommended dosage of ginger is between 500 and 1,000 milligrams per day. If you’re taking medications, check with your health practitioner for possible herb-drug interactions.

8. Turmeric
Turmeric (curcuma longa) is the yellow spice commonly used in Indian curries. In research it has been shown to be a more effective anti-inflammatory than steroid medications when dealing with acute inflammation. Its main therapeutic ingredient is curcumin. Research shows that curcumin suppresses pain through a similar mechanism as drugs like COX-1 and COX-2 inhibitors (without the harmful side effects). Choose a standardized extract with 1500 mg of curcumin content per day.

9. Salmon 10. Mackerel and 11. Herring
Many fatty fish like salmon, mackerel and herring also contain these valuable oils. Omega-3s convert in the body into hormone-like substances that decrease inflammation and pain. According to Dr. Alfred D. Steinberg, an arthritis expert at the National Institute of Health, fish oil is an anti-inflammatory agent. Fish oil acts directly on the immune system by suppressing 40 to 55 percent of the release of cytokines, compounds known to destroy joints. Many other studies also demonstrate that eating moderate amounts of fish or taking fish oil reduces pain and inflammation, particularly for arthritis sufferers.

12. Flax Seeds and Flax Oil
Freshly-ground flax seeds and cold-pressed flax oil, contain plentiful amounts of fatty acids known as Omega-3s. Do not cook with flax oil otherwise it will have the opposite effect-irritating the body’s tissues and causing pain.

13. Raw Walnuts and Walnut Oil
Raw walnuts and walnut oil also contain the same powerful Omega-3 fatty acids that fight pain and inflammation in the body.

When it comes to pain, food really is the best medicine.

Copyright Michelle Schoffro Cook

Michelle Schoffro Cook, RNCP, ROHP, DAc, DNM, is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com.