Benefits Of Barley

Barley is a cereal grain that is used extensively in soups and stews. It is derived from the grass called Hordeum vulgare. It grows as a widely adaptable crop and is popular in tropical as well as temperate areas. Barley plant is resistant to drought and more tolerant to soil salinity. It is one of the first crops that were grown in the Near East, almost at the same time as einkorn and emmer wheat. Neolithic humans had a common liking for the barley drinks. Barley makes a nutritious food for humans, with several health benefits to its credit. In many parts of the world, it is also used as the food for animals. It has a rich nutty flavor and pasta-like consistency. Today, Canada, United States, Germany, France, Spain and the Russian Federation are the leading commercial producers of barley. We bring you the list of health benefits associated with barley, in the lines below. Barley is rich in dietary fiber, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fiber content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon.

The dietary fiber in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood.

The dietary fiber in barley binds to bile acids and helps dispose them through the feces. The cholesterol level in the body is, thus, reduced to a considerable extent.
The friendly bacteria that are fed by barley’s insoluble fiber also help in removing the pathogenic bacteria from the body.
Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood.
The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke.
Barley’s rich content of insoluble fiber helps women fight against the formation of gallstones.
It is rich in phosphorous, which has an integral part in the formation of body cells’ structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes.
Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent.
The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels.
The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well.
Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also.

Caution

Barley belongs to the grain group called ‘Gluten grains’, which lead to some allergic reactions in people.
People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also.
Barley dust may cause eye, sinus or nasal irritation in some people.
If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones.

Cooking Tips

Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any.
After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it.
You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavor. Cracked barley or barley flakes can be used to make hot cereal
http://lifestyle.iloveindia.com/lounge/benefits-of-barley-6160.html

Amazing herbs and plants for our health and healing

God is so amazing, He provided all kinds of herbs and plants for our health and healing - Amazing plants like Aloe Vera, great for burns, cuts, insect bites and to boost the immune system and so many other uses.

 Peppermint

 great for upset stomach, irritable bowel  syndrome, spastic colon and a host of other digestive problems.

 Echinacea, to help strengthen the immune system against allergies. Chamomile, to help with sleep; it also helps to de-stress and relax. Feverfew, used in the treatment of colds, fevers and migraine headaches. Garlic and onions to help us with the boost immune system. Just some of hundreds and hundreds of healing foods and herbs God meant for us to use for the healing of our bodies.

http://www.diyhealth.com/looking-healthy-gardening-ideas-best-medicinal-herbs-green-thumbs.html

Learn more on my Face Book Page: 

https://www.facebook.com/pages/Natural-health-and-healing-Gods-way/318117131539136

Health Benefits Of Garlic

Researchers have widely believed that the organic compound, allicin – which gives garlic its aroma and flavour – acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of radicals.
"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," says Chemistry professor Derek Pratt, who led the study. "If allicin was indeed responsible for this activity in garlic, we wanted to find out how it worked."
The research team questioned the ability of allicin to trap damaging radicals so effectively, and considered the possibility that a decomposition product of allicin may instead be responsible. Through experiments with synthetically-produced allicin, they found that an acid produced when the compound decomposes rapidly reacts with radicals.
Their findings are published in the January 2009 issue of the international chemistry journal Angewandte Chemie.
"Basically the allicin compound has to decompose in order to generate a potent antioxidant," explains Dr. Pratt, who is Canada Research Chair in Free Radical Chemistry. "The reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants."
The researcher is confident that a link exists between the reactivity of the sulfenic acid and the medicinal benefits of garlic. "While garlic has been used as a herbal medicine for centuries and there are many garlic supplements on the market, until now there has been no convincing explanation as to why garlic is beneficial," says Dr. Pratt. "I think we have taken the first step in uncovering a fundamental chemical mechanism which may explain garlic's medicinal benefits."
Along with onions, leeks and shallots, garlic is a species in the family Alliaceae. All of these other plants contain a compound that is very similar to allicin, but they do not have the same medicinal properties. Dr. Pratt and his colleagues believe that this is due to a slower rate of decomposition of the allicin analogs in the onions, leaks and shallots, which leads to a lower level of sulfenic acid available to react as antioxidants with radicals.
The study was funded by the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Ontario Ministry of Innovation. Other members of the research team are Queen's Chemistry post-doctoral researcher Vipraja Vaidya and Keith Ingold, from the National Research Council of Canada.
http://www.sciencedaily.com/releases/2009/01/090130154901.htm

Health benefits of Mango

I LOVE MANGOS

They make great salsa, sorbet, smoothies, great for an in between meal snack.

The king of fruits, Mango not only tastes good that but also offer a number of health benefits for your body. Mangoes offer important vitamins and minerals for our body, preventing that way many dangerous diseases and keeping our body healthy and fit. The fruit is also rich in vitamin E and it is believed that therefore this fruit is an aphrodisiac.

Mango, which is one of the most popular fruit in India, is also a nutritionally rich fruit with unique flavor, fragrance, taste, and heath promoting qualities which are:

Anti cancerogenic and prevents breast, colon and prostate cancer: Antioxidant compounds present in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.

Lowers Cholesterol: Mango is rich in pre-biotic dietary fiber. The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low-Density Lipoprotein (the bad cholesterol).
Acts as a skin cleanser: Busting the myth, that eating mangoes can cause pimples and acne, the fruit acts as a skin cleanser. It cleans clogged pores and eliminate pimples by using both internally and externally for the skin

Keeps eyes healthy: Mango fruit is an excellent source of Vitamin A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. Vitamin A promotes good eyesight and prevents night blindness and dry eyes. Vitamin A is also required for maintaining healthy mucus membranes and skin.

Prevents Diabetes: Mango is high in natural sugar, since it contains 31 grams of sugar in one fruit, but at the same time it is low in glycemic load, which means it doesn’t affect blood sugar

Improves Sex: Mangos are a great source of vitamin E, which helps to regulate the sex hormones and boost libido.

Improves Digestion: Mangoes contain enzymes for breaking down protein. The fiber in mangos also helps digestion and elimination of acids.

Prevents Heat Stroke: Mango also controls homocystiene levels in the blood, which may otherwise be harmful to blood vessels resulting in CAD and stroke. The king of fruits is a very rich source of potassium, which is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

Boosts Immune system: It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
http://zeenews.india.com/ayurveda/health-benefits-of-mango_1213.html

Health Benefits of Tomato

Health Benefits of Tomato

Health benefits of tomato include eye sight, good gut health, low hypertension, diabetes, skin problems and urinary tract infections. Tomato is considered both a fruit and vegetable and forms an integral part of the cuisine all across the globe especially in the Mediterranean region. Daily consumption of tomato provides a great boost to health apart from improving the flavour of food. It consists of a large number of antioxidants which have been proven to fight different forms of cancer. It is a rich source of vitamins and minerals and exerts a protective effect against cardiovascular diseases. It also improves eye health and prevents hypertension and urinary tract infections.

Health benefits of tomato have been known to mankind since ages. Tomato is a rich source of antioxidants that have been proven to be effective against many forms of cancer. Some of the other health benefits of tomato are as follows:

• Abundant Source of Antioxidants: Tomato contains large amount of lycopene, an antioxidant highly effective in scavenging cancer causing free radicals. This benefit can be obtained from even heat-processed tomato products, including ketchup. The lycopene in tomato fights against cancer and has been shown to be particularly effective in fighting prostate cancer, cervical cancer, cancer of the stomach and rectum as well as pharynx and oesophageal cancers. It also protects against breast cancer and cancer of mouth according to studies published by Harvard School of Public Health.
• Reduces Cholesterol and Protects Heart: The lycopene in tomato prevents serum lipid oxidation, thus exerting protective effect against cardiovascular diseases. The regular consumption of tomato has proved to decrease the levels of LDL cholesterol and triglycerides in the blood. These lipids are the key culprits in cardiovascular diseases and lead to deposition of fats in the blood vessels.
• Rich Source of Vitamins and Minerals: A single tomato can provide about 40% of daily vitamin C requirement. Vitamin C is a natural antioxidant which acts against cancer-causing free radicals. It also contains abundant vitamin A and potassium as well as iron. Potassium plays a vital role in maintaining nerve health and iron is essential for maintaining normal blood health. Vitamin K which is essential in blood clotting and controls bleeding is abundant in tomatoes.
• Counters the Effect of Cigarette Smoke: The two main components of tomatoes, coumaric acid and chlorogenic acid, fight against nitrosamines which are produced in the body and are the main carcinogens found in cigarette smoke.
• Improves Vision: Vitamin A, present in tomato aids, aids in improving vision, preventing night-blindness and macular degeneration.
• Keeps Gut Healthy: Tomato keeps the digestive system healthy by preventing both constipation and diarrhoea. It also prevents jaundice and effectively removes toxins from the body.
• Lowers Hypertension: Daily consumption of tomatoes reduces the risk of developing hypertension.
• Alleviates Diabetes: A study conducted by Journal of the American Medical Association shows that daily consumption of tomatoes reduces the oxidative stress in type 2 diabetes.
• For Healthy Skin: Tomato aids in maintaining healthy teeth, bones, hair and skin. Topical application of tomato juice is known to cure severe sunburns. Daily consumption of tomato protects the skin against UV-induced erythema. Tomato ranks high in preparation of anti-aging products.
• Prevents Urinary Tract Infections: Tomato intake also reduces the incidence of urinary tract infections as well as bladder cancer.
• Prevents Gallstones: Regular consumption of tomato can also dissolve gallstones.

There have been various studies to prove the efficacy of tomato against many chronic diseases and cancers. The antioxidant properties of tomato can also be derived from processed foods which include tomato such as ketchup and puree. Daily consumption of tomato fulfils the daily requirement of vitamins and minerals and exerts protective effect on the body.

http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-tomato.html

Make your own Vitamin Water

With these hot temperatures everyone needs to make sure to drink plenty of liquids, but our bodies do not need the added sugar some of the drinks that you buy at the store contain. Here is a great idea I found on Homesteading Survivalism. I keep a couple of choices in my refrigerator and my family loves reaching for these delicious cold drinks without any guilt. I also make Hibiscus tea, which 

contains antioxidants, Hibiscus tea's amylase inhibitors, including phaseolamin, affect the way the body absorbs fats and carbohydrates. Amylase is the body enzyme that breaks down complex sugars and starches. Inhibitors cut carb absorption.
Make your own vitamin water. Add fruits instead of sugar for a natural sweetener for your H20. Cut the fruit into paper-thin slices or small chunks. Combine ingredients with water. Refrigerate 4-6 hours and serve over ice. So delicious and very refreshing!

 

Check out more of these on my Face Book Page:

 

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Adding Spice To Your Meals To Add Years Your Life

By justin | March 23, 2012

Photo: Neha Singh

By: Justin Chan
While some researchers are pushing for regulation of sugar in order to limit heart risks, others say that adding a few spices can potentially help your heart.
According to NPR, a study from Penn State reveals that spicy meals can reduce fat in the blood. More specifically, the spices can cut levels of triglycerides. Sheila West, one of the researchers who conducted the study, said triglycerides are a major risk factor for heart disease and that those who had spicy meals reduced their fat levels by a third compared to those who did not have any spices in their food. Some of the spices that were used in the experiment included turmeric, oregano, paprika, rosemary and ginger.
The research did not determine which spices had the most effect on reducing triglyceride levels, but some experts are already optimistic about the results.
“To me, the biggest advantage [found in the study] is the lowering of triglycerides and the insulin levels [which dropped about 20 percent],” said cardiologist Ravi Dave of the University of California, Los Angeles. Rave added that keeping these levels low can also reduce the risk of metabolic syndrome, diabetes and heart disease.
For those interested in adding a little spice into their meals, MSN recently listed nine spices that provide health benefits:
1. Cinnamon: Cinnamon is a spice taken from the inner bark of several trees that are found in Southeast Asia. It contains antioxidants that can help one battle diseases such as cancer, Alzheimer’s, diabetes, and Parkinson’s. It also helps decrease blood sugar levels by facilitating your body’s insulin.
2. Sage: Sage comes in a wide variety. Garden sage, otherwise known by its scientific name salvia officinalis, hails from the Mediterranean region. It has long been used for medical and culinary purposes. Studies have shown that sage can help fight Alzheimer’s and other forms of dementia. This spice can also help with digestion.
3. Turmeric: Turmeric is considered part of the ginger family and can be found in South Asia. In many cases, it is boiled, dried and grounded into a yellow curry powder that is distinctive of Indian and Middle Eastern cuisine. As mentioned before, turmeric can help boost heart health and control triglyceride levels.
4. Thyme: Like sage, thyme is a medical spice. It is a basic ingredient in many Middle Eastern and European cuisines and used to add flavor to soups and stews. Thyme can help fight off e. coli and staph and is tremendously useful in easing digestion.
5. Ginger: Ginger cultivation first began in South Asia and soon spread to East Africa and the Caribbean. Though strong in flavor, it can help settle the stomach. It can also help alleviate menstrual cramps, muscle pain, and migraines. Most doctors recommend using ginger on a daily basis, although they caution against ingesting it in large quantities.
6. Rosemary: A herb native to the Mediterranean region, rosemary, like cinnamon, contains antioxidants that can take on Alzheimer’s, strokes and cancers. Still, you should be careful of consuming it in large quantities. Heavy consumption of rosemary has been linked to seizures and weak iron absorption.
7. Saffron: Known as the most expensive spice in the world, saffron is believed to originate in Central Asia. A study several years ago suggested that it has some antidepressant properties that are similar to Prozac. Saffron can also increase blood flow to the brain and even reverse degenerative eye diseases.
8. Basil: Originally from India, basil has become a major part of Italian and Southeast Asian cuisines. It is traditionally used to treat diabetes, stress and asthma. It can also help those with arthritis or any sort of inflammatory health problem.
9. Chili peppers: Contrary to popular belief, chili peppers are fruits and not vegetables. They originated in the Americas and have been commonly associated with Latin food. Studies have shown that chili peppers can help treat headaches, arthritis, and other chronic pain problems.
http://www.marcussamuelsson.com/news/adding-spice-to-your-meals-to-add-years-your-life

HEALTHY ICE CREAM RECIPE

HEALTHY ICE CREAM RECIPE

This is great, you don't have to give up ice cream, just make your own healthy version, here is just one recipe I found, but there are many different kind of recipes out there without all the fat, sugar and added items you can't even pronounce : )

Description

The soft, delicate flavor of summer peaches swirls together with sweet vanilla and the subtle spicy warmth of cardamon, all combined in a base cold, creamy dairy-free ice cream! What's not to absolutely adore about this recipe!

Recipe by

Dreena Burton

Ingredients

 1 cup cubed/sliced peaches or nectarines (see note)
1/2 cup frozen banana, in chunks
1 can coconut milk (regular, not lite)
1/2 cup soaked cashews (or 1/3 cup raw, unsoaked, see note) 
3 – 4 tbsp coconut sugar (see note) 
1/2 cup plain or vanilla nondairy milk
3 – 4 tbsp pure maple syrup (or agave nectar, see note)
couple pinches powdered stevia (optional, can add more sweetener, see note)
1/8 tsp sea salt
1/4 teaspoon (rounded) guar gum
1/8 tsp ground cardamom (if you love the flavor of cardamom, you can use a little more, up to about 1/4 tsp)
1/8 – 1/4 tsp pure almond extract (optional, but adds lovely light fruity essence)
Add-in (optional) 1/2 – 2/3 cup chopped peaches or nectarines (to add in at end of churning)

http://www.rawfoodrecipes.com/recipes/cardamomscented-peach-ice-cream.html

I made one using only bananas, organic chocolate peanut butter sweetened with evaporated cane juice and raw nuts, and a little organic almond milk, it was great too. Keep cool this Summer!

Diets dont' work, a lifestyle change does

Diets never work because once you are off your "diet" you tend to go back to your old habits. Taking pills to lose weight has been proven to be harmful to our health. Instead, think of just eating healthy and developing healthy eating habits. Plan your daily meals so when you are really hungry you will have healthy choices ready to go. When going out to dinner, plan ahead and think of places that 
offer healthy choices, choose water if you have to drink with your meal, but is best not to drink with your meals. When going to a party, bring a healthy dish that you will be able to eat if they don't have anything healthy for you. Make a lifestyle change and forget the diets that never work. Above all, pray to God for strength, we are weak, but He is strong and we cannot kick our bad habits on our own, but He can do it for us.

For more information check my Face Book Page;


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Benefits of Hemp Seeds

Hemp seeds come from a plant that is similar to the marijuana plant, but has lower levels of psychoactive cannabinoid compounds. The seeds and seed oil are used in cooking and for food. Typically, the seed’s hard shell is removed before it is eaten. Seeds also are treated so they can’t be planted and grown. Hemp seeds can have health benefits, but you should consult your doctor before adding them to your regimen if you plan to use them to treat a specific condition.

Learning, Memory and Immune Boost

Hemp seed extract has an unidentified compound in it that may help to promote learning, memory and immune function. It may stimulate the brain enzyme known as calcineurin, according to the University of Michigan. Calcineurin plays an essential role in some brain synapse activities, according to J. Luo, who studied its effect on immune response and memory in mice and found that it improved both. The study was published in the journal Pharmacology, Biology and Behavior. In a second study on mice featured in Acta Pharmacologica Sinica, Luo noted that calcineurin helped to improve learning and memory that were impaired by chemical drugs.

Vitamin E Effects

Hemp seeds are a source of vitamin E, which can help to boost immune function and alleviate symptoms of rheumatoid arthritis, according to the University of Michigan. Vitamin E also has a role in red blood cell formation in your body, and helps your body utilize vitamin K, which helps your blood stick together, or coagulate, according to the National Institutes of Health.

EFA Benefits

Hemp seeds are rich in essential fatty acids. The oil in the seeds is a source of the omega-3 fatty acid alpha-linolenic acid, ALA, as well as omega-6 fatty acid gamma-linolenic acid, or GLA, advises the University of Michigan. Omega-3 fatty acids reduce inflammation in your body. They also may lower risk for cancer, heart disease and arthritis, advise the experts at the University of Maryland Medical Center. These fatty acids also are important for your brain performance and memory. GLA also may be an inflammation fighter, according to UMMC. In fact, GLA might reduce your nerve pain symptoms if you are diabetic.

Other Benefits

Hemp seeds can help you if you are constipated because they act as a bulk-forming laxative, according to the University of Michigan. Bulk-forming laxatives can improve the frequency and consistency of stools, according to M. Borgia, lead author for a study published in the Journal of International Medical Research. Hemp seeds also traditionally are used to treat atherosclerosis, exzema and attention deficient-hyperactive disorder, according to the University of Michigan. However, scientific evidence to back these uses lags, the school advises.

Read more: http://www.livestrong.com/article/167905-what-are-the-benefits-of-hemp-seeds/#ixzz239P1AEQQ

7 Sources of Plant-Based Protein

My Top 7 Sources of Plant-Based Protein

By Rich Roll

I say it all the time. Contrary to popular belief, it’s not only possible to optimize your health on a plant-based diet; when done right, I actually recommend it. 

 

But where do you get your protein?

 

I field this question constantly. Despite deeply ingrained but misleading conventional wisdom, the truth is that you can survive without meat, eggs and dairy. Believe it or not, you can actually thrive, and never suffer a protein deficiency. Because no matter how active your lifestyle, a well-rounded whole food plant-based diet provides more than enough protein to satisfy the body’s needs without all the artery-clogging saturated fats that dominate the typical American diet.

 

I speak from experience. As a vegan endurance athlete, I place a high tax on my body. And yet my plant-based diet has fueled me for years without any negative impact on building lean muscle mass or recovery. In fact, at age 45 I continue to improve and am as fit, healthy, and strong as I have ever been.

 

Here’s a list of my top-7 plant-based foods high in protein:

 

1. Quinoa: 11g Protein / Cup

A grain like seed, quinoa is a high protein alternative to rice or pasta, served alone or over vegetables and greens. It provides a good base for a veggie burger and is also a fantastic breakfast cereal when served cold with almond or coconut milk and berries.

 

2. Lentils: 17.9g  Protein / Cup

Delicious, nutritious and super easy to prepare. Trader Joe’s sells them pre-cooked and I’m not afraid to just eat them cold right out of the package for lunch or a snack on the run.

 

3. Tempeh: 24g Protein / 4 Ounces

A fermented soybean-based food, tempeh is a healthy protein-packed alternative to it’s non-fermented cousin tofu. It makes for a great veggie burger and doubles as a tasty meat alternative to meatballs in pasta, or over brown rice and vegetables.

 

4. Seitan: 24g Protein / 4 Ounces

An excellent substitute for beef, fish and soy products, one serving provides about 25% of your RDA of protein. But not for those with gluten sensitivities, as it is made from wheat gluten.

 

5. Beans (Black, Kidney, Mung, Pinto): 12-15g Protein / Cup

I love beans. Great on a veggie burrito, in chili and soups, on salads or over rice with vegetables, beans of all varieties are a daily staple of my diet.

 

6. Spirulina: 6g Protein / 10 grams

A blue-green algae, spirulina is a highly bioavailable complete protein containing all essential amino acids. At 60% protein (the highest of any natural food), it’s a plant-based protein powerhouse that finds it way into my Vitamix blends daily.

 

7. Hemp Seeds: 16g Protein / 3 Tbsp

With a perfect ration of omega-6 and omega-3 EFA’s, hemp seeds are another bioavailable complete protein rivaled only by spirulina. A simple and great addition to a multitude of dishes, from breakfast

http://www.mindbodygreen.com/0-4491/My-Top-7-Sources-of-PlantBased-Protein.html

Foods that Stop Cancer Growth

Image by pizzodisevo via Flickr

In order for microscopic cancer cells to grow into a tumor mass and spread though the body a blood supply is required.  The creation of new blood vessels is called angiogenesis.  Inhibit or stop angiogenesis and you can stop the growth and spread of cancer cells.  If you are looking for alternative cancer answers here is a list of  common and not so common foods from the  Angiogenesis Foundation that do just that:

http://doctornalini.com/foods-that-stop-cancer-growth/

Quinoa pasta a great alternative to regular pasta and it's gluten free

Quinoa pasta is an entire family of pasta made from quinoa instead of the traditional ingredient of wheat. Quinoa pasta has seen a rise in popularity in the last few years, as people begin using it for health reasons, and as incidences of celiac disease become higher and more commonly diagnosed.
Quinoa is a plant with its origins in the Andes of South America. It is not a grass, and therefore not a true cereal in the way wheat or rice is. The seeds are collected and eaten like a grain, and it is probably most similar to amaranth, in terms of large-production food crops.
Quinoa has its origins as a cultivated crop in the Andes as far back as the 4th millennium BCE. The Incas referred to quinoa as the Mother of All Grains, and it played a pivotal role in the agricultural cycles of the Incas. When the Europeans conquered South America, they shunned quinoa as a food, disparaging it as Indian food, and its cultivation gradually decreased outside of rural indigenous communities.
Beginning in the 1970s, it began to see a resurgence, and with its introduction to the United States as a food staple sales and production began to increase. In the past decade quinoa has become a staple food, especially for many vegetarians and vegans, and a myriad of products have been made which rely on quinoa in the place of other grains.

Quinoa pasta offers a number of advantages over traditional pasta. For one thing, quinoa pasta has a very high amount of protein in it, at around 15% of its total volume. Quinoa pasta also has a robust amount of amino acids, and if one subscribes to the model of complete proteins, quinoa is one of the few grains which has a complete protein in and of itself. Quinoa pasta also has a great deal of iron, magnesium, and phosphorus.
Additionally, quinoa pasta has no gluten in it, and so is a wonderful alternative for people who are gluten intolerant or have celiac. For many people, pasta is a cornerstone of their diet, and when they are diagnosed with celiac disease, or discover they can’t eat wheat for other reasons, it seems as though pasta will have to be eliminated entirely. Quinoa pasta offers an alternative to cutting pasta out, and as well as being suitable for celiac sufferers, it is healthier in many ways than traditional wheat pasta.
There are a number of different manufacturers of quinoa pasta, and it can be found in all sorts of different shapes. While the range of quinoa pasta shapes is still less than that of traditional pasta, it can be found in macaroni elbows, spaghetti, corkscrews, and other major shapes. Cooking quinoa pasta is slightly more precise than cooking traditional pasta, simply because the texture of quinoa pasta can go wrong if undercooked or overcooked more easily than white pasta. Many people compare quinoa pasta’s texture to that of whole wheat pasta, and the same cooking precision applies.

http://www.wisegeek.com/what-is-quinoa-pasta.htm

Garden Juice Recipe

Description

Raise your glasses to the abundance of nature! This juice recipe by Golubka has the perfect balance with the saltiness of celery, sweetness of fresh garden tomatoes and carrots, refreshing and hydrating cucumber, bell pepper for added flavor and whatever fresh herbs are growing around you. Choose from dill, parsley, cilantro, mint or even oregano. You may also choose to give you juice even more kick by adding a touch of sea salt and spices.

Recipe by

Golubka

Ingredients

summer tomatoes
cucumbers
bell pepper
celery
carrots
fresh herbs such as dill, parsley, cilantro, mint, oregano
sea salt, freshly ground black pepper, any other spices of choice

Methods/steps

You will probably need a juicer that is not centrifugal - single or double gear. When juicing, alternate soft and hard vegetables and herbs, using a fruit attachment. Add salt, pepper, and spices to taste at the end. Simple!


http://www.rawfoodrecipes.com/recipes/garden-juice.html