Midlife Health: Watermelon

Cool Off with Watermelon

Do you find yourself feeling more energetic during the summer months? Traditional Chinese Medicine (TCM) tells us that plants grow faster during summer and people act more energetically. Blood and the body’s qi quicken their pace.

TCM claims that the heart can over-function, causing you to sweat, and this then restricts the functioning of the lung. There are certain foods that are recommended to enhance lung functioning and maintain the body’s normal sweating mechanisms – watermelon, strawberries, tomatoes, mung beans, cucumber, bean sprouts, duck and fish.

So there’s good reason if you find yourself gravitating to a juicy slice of watermelon this summer. You may need cooling down, especially if you’ve been sweating a lot and thus losing Vitamin B.  Watermelon, which is a staple of many people’s picnic table, is nature’s gift to help us cool off. It is a great source of Vitamins B6, B1, magnesium and potassium which are excellent for keeping your energy levels up and muscle cramping down.

In TCM watermelon is an important healing food.  High in beta-carotene and antioxidants, it has been used medicinally to treat heart disease, diabetes, liver problems and kidney infection. Eat it regularly to help reduce high blood pressure. It also aids the body in releasing toxins via its ability to increase the  body’s need to urinate.

Additionally, watermelon can be effective for sunburns when used topically. The juice is cooling to the skin and promotes healing.

If you’re going to juice or blend the watermelon, include some of the white and green rind, as well as the seeds – they are a digestive aid. Just make sure your machine can break down the seeds.

Midlife Health: Vitamin C, the Kiwifruit Way

Although I don’t have too much of a “sweet tooth”, one of my favorite desserts is Pavlova. Basically it’s a round merengue “dome” with a soft, marshmallow-type center and topped with whipped cream and fruit.  Although I don’t make them often, I did have one just the other night while out to dinner at a New Zealand-style restaurant.  You will generally only find Pavlovas in Australia and New Zealand.

DownUnder we frequently put kiwifruit on top of the Pavlova, often along with strawberries.  So what’s in a Kiwifruit (Actinidia deliciosa)?   They are delicious and loaded with Vitamin C along with other nutrients. The flesh is either a translucent, bright-green color (the most common one) or golden which is less common but equally delicious.Their skin is furry and although edible, not very tasty. The fruit itself has more Vitamin C than a similarly-sized orange, more vitamins E and K than most other fruits, almost as much potassium as a small banana and as much fiber as one of my favorite breakfasts – a cup of cooked oatmeal.

Kiwifruit was “born” in China and was originally know as Chinese Gooseberry, a name I still remember from growing up in Australia. New Zealanders however named it in honor of their national bird when they began to cultivate it commercially. Italy, Chile, Greece and France are now also commercial producers.

Components of kiwifruit have potential properties of a natural  blood thinner.  From a study performed at the University of Oslo in Norway it was reported that eating two to three kiwifruit daily for 28 days significantly reduced the stickiness of platelets and  blood triglyceride levels (something along the lines of “aspirin therapy”), potentially reducing the risk of blood clots.  The fruit is also a natural source of provitamin A, beta-carotene, lutein and zeaxanthin.

One other benefit that appeals to me is that kiwifruit is low on the pesticide contamination list so if you can’t find organic ones, then conventionally grown fruits will add very little to your body’s pesticide load. Always a important consideration when buying foods today!

And in case all this talk of Pavlova has started you salivating … How to Make a Pavlova

Midlife Health – The Eyes Have It!

Castor Oil Plant

Last weekend I attended an all-day lecture by Dr. Norman Shealy. His discussion of energy medicine and alternative healing remedies was most informative. One of the topics that peaked my interest was using castor oil for cataracts. My mother had cataracts removed many years ago and I have a number of friends who’ve recently had surgery for the same reason.  If this is an issue for you, the following tips might be helpful.

The growth of cataracts is an issue many people face as they age.  Cataracts are a clouding of the natural lens of the eye. The lens is responsible for focusing light and producing clear images. The larger the cataracts become, the more fuzzy the vision.  The process is begun by poor circulation that prevents the eye from ridding itself of “debris.”  Surgery may be the only resolution for a late-stage cataract but castor oil may help you resolve the issue in its early stages.

Castor oil was apparently used by the Egyptians for eye irritations, the medical intuitive Edgar Cayce recommended it for cataracts and Dr Shealy also endorses it.

The directions for use are to simply put one drop of the pure oil (make sure the oil is free of any contaminants) in each eye at bedtime. If you’ve ever used castor oil for any reason you’ll know why you want to do it at bedtime.  The oil is very sticky and you’ll certainly have cloudy vision for about half an hour.  Over time the oil gradually dissolves the cataract.

To prevent cataracts, you might want to increase your intake of lutein and zeaxanthin, two of the most abundant carotenoids in our diet. A new study from Finish researchers suggests that increased levels of lutein and zeaxanthin may reduce the risk of cataracts by about 40%. Increasing evidence supports the role of these two carotenoids for eye health, which also includes decreasing your odds of being afflicted with age-related macular degeneration (AMD).

These carotenoids are available as supplements but if you want to go the natural route, here are foods that contain lutein and/or zeaxanthin:

• kale
• collard greens
• spinach
• swiss chard
• mustard greens
• parsley
• eggs
• beet greens
• okra
• red pepper
• dill
• romaine lettuce
• endive
• celery
• scallions
• leeks
• broccoli
• leaf lettuce
• squash
• green peas
• carrots
• artichoke
• pumpkin
• dates
• grapes
• oranges

Another recommendation for eye health is Vitamin D3. A recent study from the Institute of Ophthalmology at University College London showed that after taking vitamin D3 for only 6 weeks, older mice showed improved vision as well as reductions in inflammation of the retina and levels of amyloid beta accumulation, a hallmark of aging.  This suggests that vitamin D3 may be helpful in preventing AMD, the most common cause of blindness in elderly people.

So if you are looking to improve the health of your eyes, consider trying a more natural path before undergoing surgery.

Midlife Health: Feeling Anxious? Passionflower can Help You Relax.

No, it doesn’t have anything to do with “passion in the bedroom” or anywhere else! It has to do with calming you down. Passionflower has been used to treat nervous restlessness for over 200 years.  It slows the pulses and sedates. The herb works by increasing levels of the chemical GABA (gamma aminobutyric acid) in the brain. GABA lowers the activity of some brain cells, making you feel more relaxed.

Insomnia.

Passionflower has been shown in numerous studies to be a great sleep aid. It relaxes the nervous system without causing drowsiness the next morning. It actually works with (rather than against) the body’s natural sleep/wake cycle.

Restless Leg Syndrome and Nerve Pain.

Passionflower has also been shown to be effective for RLS, neuralgia and shingles.

High Blood Pressure due to Stress and Anxiety.

Because of its calming effect, passionflower helps reduce high blood pressure.

Anxiety.

A 2001 issue of the Journal of Clinical Pharmacy and Therapeutics published data from a small double-blind study with 32 people suffering from general anxiety disorder. Participants in the study received a daily dose of either a passionflower liquid extract (45 drops) or 30 mg of a common anti-anxiety drug, oxazepam. Both groups displayed a significant decrease in their anxiety symptoms after four weeks but those taking passionflower did NOT report any severely impaired job performance, while 44 percent of the patients taking oxazepam did. 

PMS and Menopause. Passionflower can help to relieve the anxiety, irritability, depression and cramps that are often associated with menopause and PMS.

Use: Passionflower can be taken as a capsule (400-500 milligrams), a tincture (30-40 drops in a small amount of water) or a herbal infusion (pour a cup of boiling water onto 1-2 teaspoonfuls of the dried herb and leave to infuse for 10-15 minutes) two to three times a day. You will often find it in teas where it is mixed with other calming herbs such as chamomile, peppermint and catnip.
It is not recommended for pregnant women or children under two. Nor should it be taken with tranquilizers or sedatives since it may intensify their effect.  Adults over 65 and children between the ages of two and 12 should only take low-strength preparations.

All material is provided for informational or educational purposes only. Please consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or condition.

Midlife Health: Go For Dark, Rich and Healthy!

‘Tis the season for CHOCOLATE!  If you’re a fan, this is a great time to indulge because there are so many different chocolate treats being sold for the holidays.  No need to feel guilty because in moderate amounts, chocolate actually has numerous health benefits.

One of its benefits is that it contains flavonoids which act as antioxidants and protect the body from aging. Flavonoids may also help reduce the cell damage that can promote tumor growth.

If you have high blood pressure you’ll be delighted to hear that researchers at the University of Cologne in Germany report that eating DARK chocolate can help lower blood pressure.

Chocolate also:

• Stimulates the production of endorphins which are the “feel-good” chemicals
• Contains serotonin which acts as an anti-depressant
• May decrease your risk of a stroke
• May be good for your heart – increased blood flow, mild anti-clotting effects, reduced plaque formation

To get the most benefit, stick with dark chocolate that contains at least 70% cocoa.  It has many more antioxidants than milk or white chocolate.  I’ve eaten chocolate that is 95% cocoa but that takes a little getting used to!

Don’t wash it down with a glass of milk though.  A report from Italy’s National Institute for Food and Nutrition Research in Rome states that “milk may interfere with the absorption of antioxidants from chocolate … and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate.”

How much chocolate should you eat? You’ll be pleased to know that chocolate has a low glycemic index, meaning that it does not cause your blood sugar to spike. However, all things  in moderation!  About an ounce a day is fine.  More than that and you will take in extra calories that you may not want.

If you’re looking for a great recipe, here is one compliments of www.freecoconutrecipes.com  I made this recently and it’s delicious.

Frozen Chocolate Coconut Fudge

Preparation Time: 15 minutes

1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup nut or seed butter  (I used almond butter)
1/4 cup (generous) cocoa powder
1 cup shredded coconut
1/4 cup (generous) coconut oil, melted
1/4 cup raw honey

Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4″ thick.
Place fudge in freezer. Let set for about 30 minutes.
Break into pieces and serve or put in container back in freezer until you are ready to serve.

Midlife Wellness: Honey for Healing

Bees make honey when the enzymes in their stomachs react with the nectar of flowers.   It is  made up primarily of glucose together with fructose and is twice as sweet as sugar.   You can substitute 1/2 – 3/4 cup honey for 1 cup of sugar in recipes.

In its raw, unfiltered/minimally filtered state, honey is a concentrated source of essential nutrients such as some minerals, B-complex vitamins and vitamins C, D and E.

Aside from being used for sweetening foods and beverages, honey is also used to promote energy and healing. Germs don’t grow well in honey which makes it a natural antiseptic and a good salve for burns and wounds.

Researchers at the University of Sydney found that when diluted honey is applied to a moist wound, it produces hydrogen peroxide, a known anti-bacterial agent. Further research revealed that honey may be a natural remedy for some of the hospital “superbugs” that are resistant to antibiotics.

Honey has been used for many centuries. The ancient Greeks, the Romans and the Egyptians were great proponents of using the golden gooey stuff. My favorite way to use it is for a sore throat or cough.  I put a teaspoon or so in a cup of hot tea along with some lemon juice.  According to my husband, the brew works much better if you add rum!

Pure, uncontaminated honey is greatly underutilized these days as a healing remedy.  However, there are marked differences in the antibacterial activity of different types of honey. Manuka honey, made by bees in New Zealand, has been found to have the most healing properties of any honey on the market.

A word of warning: NEVER give honey of any type to an infant under one year of age.  In its natural form it can contain spores of the bacteria that cause botulism. This poses no problem for healthy adults and older children unless it happens to be tainted honey smuggled in from China. I was mortified when I read a recent article about “honey smuggling.”  It seems that this honey can contain illegal antibiotics and heavy metals. Not only that, but some products marked as honey have almost no honey in them. They are a mix of sugar water, malt sweeteners, corn or rice syrup, jaggery (coarse unrefined sugar from the sap of certain palm trees), barley malt sweetener or other additives with just a small amount of actual honey.

If you use honey and buy it from a supermarket, I suggest you read the article at http://www.foodsafetynews.com/2011/08/honey-laundering/

Midife Health: The Incredible, Edible Egg

Despite all the bad press over the years, “eggsperts” are finally admitting that perhaps the egg isn’t such an “evil” food, something I’ve never believed.  Unless of course you happen to order a quiche in a restaurant (as I did last night) and forget to ask if it’s made with real eggs or yellow liquid out of a carton. It took me 5 minutes to realize my error, at which time I promptly asked the question, got my response and changed my order.  As a Naturopath, I’m very conscious about what foods I put in my body – fake eggs are not real food!

Eggs are one of my favorite foods as long as they come straight from the farm and are laid by chickens that are allowed to roam in the grass where they can eat bugs, worms etc.  These nutrition-rich natural eggs with golden-yellow yolks and fresh flavor are remarkably different from the supermarket variety.

Although eggs do contain cholesterol, they are also high in phosphatides (an oily organic compound that makes up cell membranes) and lecithins (essential for metabolizing fats), so they don’t add to the risk of hardening of the arteries. They are also a rich source of essential nutrients (many of which we become deficient in as we age) along with high quality protein and riboflavin. Not to mention they are easy and quick to use in all manner of recipes.  They beat a McDonald’s hamburger any day!

You may, however, be surprised to learn that not all eggs are equal, even when they’re marked “organic.” The best eggs come from family farms where chickens are raised on well-managed, rotating pastures.  Next best are those where chickens have ample space and are encouraged to go outdoors to well-managed runs or pastures. Eggs that I stay away from are ones that come from the industrial-scale egg operations where chickens are confined in cramped quarters with no access to the outdoors.

If you are an egg lover and are interested in the rankings of various organic eggs, go to http://www.cornucopia.org/organic-egg-scorecard.  You might be surprised.  I know I was!

Midlife Health: Forgetfulness

Periwinkle

Two elderly couples were enjoying friendly conversation when one of the men asked the other, “Fred, how was the memory clinic you went to last month?”

“Outstanding,” Fred replied. “They taught us all the latest psychological techniques – visualization, association – it’s made a big difference for me.”

“That’s great! What was the name of that clinic?”

Fred went blank. He thought and thought but couldn’t remember. Then a smile broke across his face and he asked, “What do you call that flower with the long stem and thorns?”

“You mean a rose?”

“Yes, that’s it!” He turned to his wife. “Rose, what was the name of that clinic?”

By the time we get to midlife, or even before, we can all probably relate to the joke.  First you forget your car keys, then you don’t remember whether you paid the phone bill and next you can’t remember your ATM password.  Forgetfulness can be a normal part of aging.

Scientists now tell us that most of us can stay both alert and able as we age, although it may take us longer to remember things. I like to think of it as already having so much information and knowledge in my brain that some of it gets misplaced for a time underneath another pile of good information.  It’s not lost, just buried.

In addition to some of the popular brain training games and memory techniques, there’s a supplement that might be helpful – Vinpocetine.

Vinpocetine is an extract from the leaf of the periwinkle plant.  Studies have shown that it can help circulation in the brain, improve oxygen use and make red blood cells more flexible and less clumped together.  It was developed in the 1960s and is available as a prescription drug in Japan and Europe but as a dietary supplement in the US and Canada.

Interestingly, this brain booster has also been shown to improve eyesight in many cases. That way, you can see more clearly what you’ve forgotten!

As always, check with your practitioner first regarding any possible side effects and interactions with other substances.

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All material is provided for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or condition.

Obesity and Disease: It’s about the Quality of the Calories, not the Quantity

Yesterday I joined a number of colleagues and other nutritionally-oriented folks for another of our Weston Price Foundation events.  The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded 10 years ago to disseminate the research of nutrition pioneer Dr. Weston Price. His research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and animal fats. As a Naturopath and having studied nutrition for many years, I agree wholeheartedly.

The guest speaker for the event was Gary Taubes, an award-winning science writer, whose latest book is entitled Good Calories, Bad Calories. He argues that obesity is caused not by the quantity of calories you eat but by the quality. Carbohydrates, particularly refined ones like white bread and pasta, raise insulin levels, promoting the storage of fat.  Or putting it another way, eating foods high on the glycemic index, which is a way of rating foods according to their ability to increase blood sugar, will make you fat.  The diet of most people in the US consists of far too many of these refined starchy foods.

Why is such a diet detrimental to your health?  Because high glycemic foods:

• Cause a sudden spike in blood sugar.
• Over-stimulate insulin production leading to “insulin resistance” which promotes high blood pressure, clogged arteries, heart attacks and strokes.
• Adversely affect calorie metabolizing.
• Increase the size of fat cells.
• Convert more calories to fat (not lean).
• Stimulate appetite and the storage of fat.
• Damage cells, causing accelerated aging of all tissues and organs
• Double or triple your risk of developing type 2 (adult onset) diabetes, according to Harvard Research.
• Depress good HDL cholesterol. British researchers say that the best dietary way to raise HDLs, they found, was low glycemic index diet.

I have long been a supporter of eating foods low on the glycemic scale and have been doing so myself for many years.  Not that I don’t venture out and eat high glycemic foods on occasion – some of them are so tasty and one has to be a  bit of a devil at times! 

Certain folks are more susceptible to the effects of high glycemic foods than others and will put weight on more quickly.  My husband is one such case.  He is a “meat eater”.  When he eats too many simple carbohydrates (high glycemic), his weight shoots up almost overnight.

I highly recommend the following book if you would like to learn more about the Glycemic Index and if you have a personal experience you would like to share, I invite you to add your thoughts in the comment section below.