Cinnamon Ginger Anti-inflammatory Tea

For years, people have recommended drinking ginger ale when sick to help reduce nausea, and throughout history ginger root has been coveted as a powerful medicinal spice. While there are several ways to prepare and eat ginger, my favorite way to experience the benefits of this spice is by making ginger tea with cinnamon.

Ginger is known for a wide variety of health benefits, including:

Anti-inflammatory
Pain Relief
Anti-Nausea
Immune-Boosting
Anti-Fungal
Cancer-fighting
Antioxidant

Plus, it’s absolutely delicious! I usually drink ginger tea at night after dinner to help prepare myself for bed. Ginger is a warming spice, so it’s great for warming yourself up on colder nights.

If ginger isn’t enough of a health boost for you, consider the health power-punch of this drink once cinnamon is added!

Cinnamon is also known for a variety of health benefits:

Antioxidant
Anti-Inflammatory
Diabetes Fighting
Supports Heart Health
Supports Brain Health
Antimicrobial
Antibacterial
Anti-viral

Wow! Sometimes I have a hard time believing how insanely powerful this ginger tea can be with cinnamon added.

Making ginger tea at home is very easy. And it can be stored in refrigerator for 2 weeks.

Start by cutting about an inch-long piece of ginger off the root and peeling it. Then chop it into coins and place in a pot with about 2 cups of water. Add in the cinnamon stick.

Bring the water to a boil and then turn down the heat and let the tea simmer for about 20 mins.

Remove from the heat and let cool for about 15 minutes after that. This step is very important, as the cinnamon stick must cool for the nutrients to be extracted.

Filter the tea through a fine mesh or colander to remove the ginger pieces and cinnamon stick.

At this point, you will have very strong tea, so I usually dilute it by at least half with fresh water before drinking. Whatever I don’t drink right away I pour into a jar and keep in the fridge. I’ve never pushed the limits on how long it will keep, but I know it stays good for at least 2 weeks.

If you want your tea to be a little sweeter, you can add some raw honey to it while it’s hot.

This ginger tea has become my new favorite tea.

Ginger and cinnamon are both powerful anti-inflammatory agents, among a myriad of other wonderful health benefits. This ginger tea with cinnamon is a perfect addition to a healthy diet, and can protect against colds, the flu, cancer, diabetes, and more!

This Is How Aspartame Causes Obesity

img_0108By Dr. Mercola

The allure of artificial sweeteners — zero calories and a sweet taste — is a strong one, such that up to 180 million Americans use them routinely.1

There have been concerns from the beginning, however, that consuming synthetic compounds with hyper-sweetness (200 times that of sugar in the case of aspartame) has some serious drawbacks.

One of the most appalling, especially to those consuming artificially sweetened sugar-free and diet products in the hopes of losing weight, is their propensity to fuel weight gain. Researchers wrote in the Yale Journal of Biology & Medicine:2

“Intuitively, people choose non-caloric artificial sweeteners over sugar to lose or maintain weight…. Whether due to a successful marketing effort on the part of the diet beverage industry or not, the weight conscious public often consider artificial sweeteners “health food.” But do artificial sweeteners actually help reduce weight? Surprisingly, epidemiologic data suggest the contrary. Several large scale prospective cohort studies found positive correlation between artificial sweetener use and weight gain.”

Although their reputation as a weight-loss aid has held strong since the beginning, it’s been known for years that they seem to have the opposite effect.

Recently, a team of Massachusetts General Hospital (MGH) investigators even revealed a potential reason why artificial sweeteners like aspartame prevent, rather than promote, weight loss.

img_0110Aspartame May Promote Obesity by Blocking Gut Enzyme Activity.

A study on mice revealed that animals fed aspartame-laced drinking water gained weight and developed symptoms of metabolic syndrome while mice not fed the artificial sweetener did not.

Further, the researchers revealed that phenylalanine, an aspartame breakdown product, blocks the activity of a gut enzyme called alkaline phosphatase (IAP).

In a previous study, IAP was found to prevent the development of metabolic syndrome (and reduce symptoms in those with the condition) when fed to mice.4 Study author Richard Hodin, MD, of the MGH Department of Surgery, said in a press release:

“We found that aspartame blocks a gut enzyme called intestinal alkaline phosphatase (IAP) that we previously showed can prevent obesity, diabetes and metabolic syndrome; so we think that aspartame might not work because, even as it is substituting for sugar, it blocks the beneficial aspects of IAP.”

Mice in the study were fed either plain water or water infused with the equivalent amount of aspartame found in two to 3 1/2 cans of soda, along with a normal diet or a high-fat diet. Mice in the high-fat group that drank aspartame-infused water gained more weight than those eating the same diet without aspartame in their water.

Further, all the mice fed aspartame had higher blood sugar levels — an indicator of glucose intolerance — and higher levels of inflammatory protein TNF-alpha, which is suggestive of systemic inflammation. Given aspartame’s inhibition of IAP, the researchers suggested its use is counterproductive.

img_0109Artificial Sweeteners Linked to Weight Gain Since the 1980s.

Artificial sweeteners are still viewed as a weight-loss aid in 2016 even though their hindrances to weight loss have been documented since at least the 1980s.

Then, the San Antonio Heart Study, which involved nearly 4,000 adults, found drinkers of artificially sweetened beverages consistently had higher BMIs (body mass index) than non-drinkers.

Again in the early 1980s, a study of nearly 78,700 women found artificial sweetener usage increased with relative weight, and users were significantly more likely to gain weight compared to those who did not use artificial sweeteners.

Such associations have only continued to grow over the passing decades. Artificially sweetened beverages, including diet soda, are among the key culprits, with intake associated with “striking” increases in waist circumference among older adults, according to one study.

Research published in PLOS One also found regularly consuming artificially sweetened soft drinks is associated with several disorders of metabolic syndrome, including:

Abdominal obesity
Insulin resistance
Impaired glucose intolerance
Abnormally elevated fats in the blood
High blood pressure

The study found drinking aspartame-sweetened diet soda daily increased the risk of type 2 diabetes by 67 percent (regardless of whether they gained weight or not) and the risk of metabolic syndrome 36 percent.

One way artificial sweeteners increase your risk of weight gain, obesity and other related problems like type 2 diabetes is by inducing “metabolic derangements,” according to a report published in the journal Trends in Endocrinology and Metabolism:

” accumulating evidence suggests that frequent consumers of these sugar substitutes may also be at increased risk of excessive weight gain, metabolic syndrome, type 2 diabetes, and cardiovascular disease.”

“consuming sweet-tasting but noncaloric or reduced-calorie food and beverages interferes with learned responses that normally contribute to glucose and energy homeostasis. Because of this interference, frequent consumption of high-intensity sweeteners may have the counterintuitive effect of inducing metabolic derangements.”

img_0107Soda Industry Pledge to Cut Calories Off to Slow Start.

The soda industry has pledged to cut the number of calories Americans consume via beverages by 20 percent over a decade, but they’re off to a slow start.11 In 2015, this caloric intake dropped by just 0.2 percent, according to a beverage industry report.

In addition to introducing smaller package sizes and reformulating products, a key strategy toward this goal is the promotion of artificially sweetened diet drinks, but the consumption of low- and no-calorie soda fell by nearly 6 percent last year.

Americans are growing increasingly wary of artificial sweeteners, and the soda industry is becoming increasingly desperate to hold on to its once-loyal customers. One of their ongoing strategies to appear like they care about your health is to promote their diet beverages as a healthy alternative.

In 2013, they rolled out an ad campaign encouraging people to unite in the fight against obesity, and then swiftly launched another campaign touting aspartame in its diet sodas.

According to the ad, aspartame is a “safe, high-quality alternative to sugar.” Clearly they’ve not reviewed the hundreds of studies on this artificial sweetener demonstrating its harmful effects or the risks of consuming diet sodas in general.

In one study, people who drank diet soda had a 70 percent greater increase in waist size in a 10-year period compared to non-diet soda drinkers. Those who drank two or more diet sodas a day had a 500 percent greater increase in waist size.

Research published in the Journal of the Academy of Nutrition and Dietetics also revealed that people who drink diet beverages may end up compensating for their “saved” calories by eating more foods high in sugar, sodium and unhealthy fats.

Obese adults had the highest incremental daily calorie intake from unhealthy foods associated with diet beverages. Researcher Ruopeng An, a kinesiology and community health professor at the University of Illinois, noted:

“It may be that people who consume diet beverages feel justified in eating more, so they reach for a muffin or a bag of chips … Or perhaps, in order to feel satisfied, they feel compelled to eat more of these high-calorie foods.”

img_0106Problems With Aspartame

Aspartame is made up of aspartic acid and phenylalanine. But the phenylalanine has been synthetically modified to carry a methyl group, as that provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.

When aspartame is in liquid form, it breaks down into methyl alcohol, or methanol, which is then converted into formaldehyde and represents the root of the problem with aspartame.

While industry funded studies, which are notoriously biased, attempt to support aspartame safety, 92 percent of independently funded studies found aspartame may cause adverse effects, including depression and headaches.14A recent study also found the administration of aspartame to rats resulted in detectable methanol even after 24 hours, which might be responsible for inducing oxidative stress in the brain.

HOW TO MAKE FRESH VEGAN MOZZARELLA CHEESE PIZZA

11219619_843199265787221_4645949295925907202_nHOW TO MAKE FRESH VEGAN MOZZARELLA CHEESE PIZZA

THIS RECIPE IS :
Dairy Free Kid-Friendly Vegan
from One Green Planet

INGREDIENTS
1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 C. hot water
2 T. + 1 t. tapioca starch
1 T. extra virgin olive oil (optional)
1 small garlic clove, minced
3/4 t. sea salt
1 t. fresh lemon juice
For the dough

This crust contains gluten, but you can use gluten-free ingredients.

2 C. organic all purpose flour
1 C. organic whole wheat flour
2 1/4 t. active dry yeast (1 packet)
1 cup warm water
2 t. sea salt
1 t. agave
1 T. extra virgin olive oil (optional)
For the pizza sauce

one 14 ounce can crushed tomatoes
3 cloves minced garlic
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. dried basil
1 T. extra virgin olive oil (optional)
1 t. agave
sea salt and ground black pepper to taste

PREPARATION
Blend all ingredients together in a high speed blender until completely smooth, about 1 minute.
Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot.
Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below.
Remove from heat and let cool a bit while you assemble the pizzas.

For the dough

Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh mozzarella cheese.
For the pizza sauce and to assemble the pizza

Saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Mozzarella Cheese.

Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500°. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh mozzarella cheese and fresh basil leaves like shown in the photo below

Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.

12108873_843199259120555_6151796937896214005_n

What is Chlorophyll?

chlorophyll2 Giving plants their green color is a natural compound known as chlorophyll. Utilizing light energy to convert water and carbon dioxide to glucose, chlorophyll plays a vital role in plant energy production. Research has found that this substance not only sustains plant life but has profoundly beneficial effects on human health as well.
The molecular structure of chlorophyll is very similar to that of hemoglobin, the substance that transports oxygen in the bloodstream. Consuming chlorophyll rich fruits and vegetables improves the efficiency of oxygen transport in the body, which works to thin the blood and, in turn, helps prevent clotting and heart disease. Taking chlorophyll enhances any exercise program because the body requires oxygen to develop muscles and burn fat.
Chlorophyll exhibits strong anti-inflammatory and anti0viral activity and serves as an effective chelation agent, removing toxic heavy metals such as mercury from the body. Studies have observes the ability of this substance to aid in the prevention and treatment of cancer. Due to its antibacterial properties, many individuals with bad breath and body odor use chlorophyll mouthwashes or baths for relief.
As with other beneficial nutrients found in whole foods, juicing maximizes the absorption of chlorophyll. Some of the best sources of this rejuvenating substance including asparagus, romain, collard, swiss chard, arugula, bok choy, barley grass, chlorella, collard greens, kale, leeks, parsley, spirulina and wheatgrass.chlorophyll1

The Healing Power of Grapefruit!

The Healing Power of Grapefruit!

the "White Pith" of the grapefruit is very valuable, bio available Vitamin C (bioflavinoids) and a fantastic anti-cancer nutrient.

Our Adrenals need Vitamin C more than any other organ of the body. Usable Vitamin C such as Citrus is almost a daily must to get into our diets.

Acidity: Grapefruit has a sub-acid taste, however its juice actually has an alkaline reaction after digestion. This applies as well, with Lemons and Limes, Plumellos.

Diabetics can eat Grapefruit!

Grapefruit can help increase the body's sensitivity to blood glucose. While this seems bad, it is actually quite the opposite. A diabetic has increased resistance to blood glucose and therefore contracts the disease. If the body increases their sensitivity to blood glucose, they can also stave off some of the symptoms or effects of diabetes. This is one of the greatest grapefruit benefits that you will find from a fruit that has a whole lot of grapefruit benefits.

Breast cancer: Bioflavonoids found in grapefruit was discovered to even halt cancer cells from spreading in breast cancer patients, by ridding the body of excess estrogen.

Digestion:
The fibers from Grapefruits can benefit good colon health, especially the pith from the Grapefruits. So this is why I eat, almost daily, one Grapefruit before I do anything. Red Ruby are my favorite.

Pregnant woman: The bioflavonoids and vitamin C help to reduce water retention and swelling of the legs during pregnancy. Another reason why to juice the Grapefruits, because the bio-availability from the Pith is magnificent when juiced along with the Grapefruit.

Weight-loss: This fruit has a fat-burning enzyme and can help to absorb and reduce the starch and sugar in the body. It is widely consumed by people who are trying to lose weight.