Coconut water has hit the health food market with a bang, but is it good as it sounds?

I had the same question myself so off to Bali I went to

speak to the locals and get the scoop. Coconut water is

the liquid that is taken from unripe coconuts. If coconuts

get ripe the liquid that is inside will harden and become a part of the white flesh of the coconut

The Facts
 Coconut water contains more potassium (at about 294 mg) than most sports drinks (117 mg) and most energy drinks.

 Coconut water has less sodium (25mg) where sports drinks have around 41mg and energy drinks have about 200 mg.

Coconut water has 5mg of Natural Sugars where sports and energy drinks range from 10-25mg of Altered Sugars.

Coconut water is very high in Chloride at 118mg, compared to sports drinks at about 39mg.

Data is based on a 100ml drink

Coconut Water Hydrates the Body

Coconut water is an isotonic solution which replaces the fluids and minerals that the body loses during physical activities.

 For this reason, many athletes and persons who work out regularly are encouraged to drink coconut water to replace all the minerals and fluid that they lose while working out.

Even the United Nations Food and Agriculture Organization (FAO) attest to the benefits of drinking coconut water when it fought for a patent in 2000 to market coconut water as the next big sports drinks.

Coconut Water Relieves Urinary Problems
If you consume coconut water on a regular basis it can

reduce urinary problems. People who suffer from urinary ailments drink coconut water to relieve their symptoms.

Coconut Water Kills Intestinal Worms
Drinking coconut water with one teaspoon of olive oil for three days will kill intestinal worms and clear the stomach of worms, which makes for better digestion.

Coconut Water is Used in Blood Transfusion
Coconut water is almost identical to blood plasma and this makes it easy to use for blood transfusion. In cases of emergency coconut water has been used as an intravenous hydration fluid instead of the standard IV fluid. During World War II many wounded soldiers were saved in the Pacific because of emergency transfusion using coconut water as plasma.

Coconut Water is an Antibacterial
Coconut water contains monolaurin, an antiviral, antibacterial and antiprozoal monoglyceride that is used to kill lipid-coated viruses such as HIV, Herpes, cytomegalovirus, flu and various pathogenic bacteria.

Coconut Water Controls Vomiting
Coconut water is great at reducing vomiting. People who have typhoid, malaria, fevers or other ailments that are known to induce vomiting drink coconut water to settle the stomach. As such, coconut water is also a good thing to drink during a hangover.
Green or unripe coconuts can be found in Asian and West Indian markets. All coconuts that they sell are closed up to keep coconut water from losing its nutrients. So, if you plan on buying a coconut, you can ask someone to chop the coconut open or you can open it yourself at home and drink it.

Madonna, Demi and Lara Bingle all swig it, but opinion is divided as to whether coconut water is the wonder health drink some claim it to be.

Advocates say coconut water – the clear liquid inside a young coconut – is a nutritional goldmine. Already popular in Brazil, where sales top $300 million a year, coconut water is one of the fastest-growing new food categories in the UK and sales doubled in the US last year, thanks to investment by Coca-Cola, PepsiCo and Madonna, who poured $1.5 million into the brand Vita Coco and convinced Matthew McConaughey and Demi Moore to do the same.

Not to be confused with coconut milk, the fattier, pulped coconut meat, pure coconut water has been available fresh from health food outlets and in pre-packaged form in Asian supermarkets for years, and has just made its Australian debut in general supermarkets.

The Jamaicans use it as a heart tonic and the United Nations’ Food and Agriculture Organisation says it’s full of natural electrolytes.

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Distilled Water Andrew Norton Webber w’ Lisa Harrison

Andrew has important information to share regarding distilled water and its benefits to your physical, emotional, mental, even spiritual health.

http://www.lisamharrison.com/
http://aquariusthewaterbearer.com/

https://www.facebook.com/DistilledWatersConference

DISTILLED WATERS CONFERENCE

MOUNT SHASTA RESORT

MOUNT SHASTA, CALIFORNIA AUGUST 18 & 19, 2012

Andrew Norton Webber

Independent researcher and founder of Aquariusthewaterbearer.com

Andrew presents the original cleaning and maintenance instructions for the human body. He demonstrates how the four ‘distilled waters’ (machine-made distilled water, all precipitation [rain, mist, snow, dew and fog], urine, and all raw fruit and vegetable juices) clean the body. He shines light on the dis-information campaign designed to obfuscate the truth regarding this knowledge.
Maintenance instructions for the human body.

http://lightworkers.org/node/158334

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Organic Wheatgrass Seeds

Our Whole grain Organic Wheatgrass Seeds are packed in sacks after being dried with hot air and dried to a moisture content of 14% Our seeds are grown without the use of agro chemicals or artificial fertilizer.

Alternative health practitioners have long preached the benefits of wheatgrass, due largely to its chlorophyll content.

Wheatgrass juice is a complete food with no toxic side affects. It contains all of the vitamins and most of the minerals needed for human maintenance and well-being. It is also a complete protein with about 30 enzymes and is approximately 70% crude chlorophyll.

Wheatgrass contains all the elements that are missing in your body’s cells – especially enzymes, vitamins, hormones, and nucleic acids. Wheatgrass juice has been proven over many years to benefit people in numerous ways: cleansing the lymph system, building the blood, restoring balance in the body, removing toxic metals from the cells, nourishing the liver and kidneys and restoring vitality.

Wheatgrass is the green, growing and processing plant that will eventually become a shaft of wheat, produce grain, die, and be harvested. At only seven days, the wheatgrass is 6 to 9 inches tall and can be cut and juiced. The deep green juice is abundant with vitamins, minerals, enzymes, chlorophyll.

Other wheatgrass health benefits include:

• Improved digestion
• Reducing blood pressure
• Improved ability of the body to heal wounds
• Chlorophyll found in wheatgrass can prevent the growth of harmful bacteria.
• Helping prevent tooth decay
• Has anti-ageing abilities and can keep the hair from Graying.

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Red clover

Red clover is a wild plant that is used for grazing cattle and other animals. It has also been used medicinally to treat a number of conditions. Traditionally, these have included cancer, whooping cough, respiratory problems, and skin inflammations, such as psoriasis and eczema. Red clover was thought to “purify” the blood by acting as a diuretic (helping the body get rid of excess fluid) and expectorant (helping clear lungs of mucous), improving circulation, and helping cleanse the liver.

Modern scientific tests have shown that red clover contains isoflavones, plant-based chemicals that produce estrogen-like effects in the body. Isoflavones have shown potential in the treatment of a number of conditions associated with menopause, such as hot flashes, cardiovascular health, and osteoporosis. However, as researchers have become aware of the side effects of taking estrogen, there is also some concern about the safety of isoflavones. And the evidence that red clover helps reduce any menopausal symptoms — like hot flashes — is mixed.

Plant Description:

Red clover is a perennial herb that commonly grows wild in meadows throughout Europe and Asia, and has now been naturalized to grow in North America. The red flowers at the end of the branched stems are usually dried for therapeutic use.

Medicinal Uses and Indications:

Red clover is a source of many nutrients including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Red clover is a rich sources of isoflavones (chemicals that act like estrogens and are found in many plants).

Cardiovascular health

Researchers theorize that red clover might help protect against heart disease, but studies in humans have not found strong evidence. Red clover isoflavones have been associated with an increase in “good” HDL cholesterol in pre- and postmenopausal women, but other studies show conflicting evidence. One study found that menopausal women taking red clover supplements had more flexible and stronger arteries (called arterial compliance), which can help prevent heart disease. Red clover may also have blood-thinning properties, which keeps blood clots from forming. It appears to improve blood flow.

Menopause

Researchers also think that isoflavones, like those found in red clover, might help reduce symptoms of menopause because of their estrogen-like effects. But so far studies have not been conclusive. Several studies of a proprietary extract of red clover isoflavones suggest that it may significantly reduce hot flashes in menopausal women. The largest study, however, showed no such effect.

Osteoporosis

As estrogen levels drop during menopause, a woman’s risk for developing osteoporosis (significant bone loss) goes up. A few studies suggest that a proprietary extract of red clover isoflavones may slow bone loss and even boost bone mineral density in pre- and perimenopausal women. But the evidence is preliminary, and more research is needed to say for sure.

Cancer

Based on its traditional use for cancer, researchers have begun to study isoflavones from red clover. There is some preliminary evidence that they may stop cancer cells from growing or kill cancer cells in test tubes. It’s been proposed that red clover may help prevent some forms of cancer, such as prostate and endometrial cancer. But because of the herb’s estrogen-like effects, it might also contribute to the growth of some cancers, just as estrogen does. Until further research is done, red clover cannot be recommended to prevent cancer. Women with a history of breast cancer should not take red clover.

Other uses

Traditionally, red clover ointments have been applied to the skin to treat psoriasis, eczema, and other rashes. Red clover also has a history of use as a cough remedy for children.

Dosage and Administration:

Red clover is available in a variety of preparations, including teas, tinctures, tablets, capsules, liquid extract, and extracts standardized to specific isoflavone contents. It can also be prepared as an ointment for topical (skin) application.

Pediatric

Red clover has been used traditionally as a short-term cough remedy for children. Products containing isolated red clover isoflavones are very different than the whole herb, however, and are not recommended for children. Do not give a child red clover without talking to your pediatrician first.

Adult

Dose may vary from person to person, but general guidelines are as follows:

• Dried herb (used for tea): 1 – 2 tsp dried flowers or flowering tops steeped in 8 oz. hot water for 1/2 hour; drink 2 – 3 cups daily
• Powdered herb (available in capsules): 40 – 160 mg per day, or 28 – 85 mg of red clover isoflavones
• Tincture (1:5, 30% alcohol): 60 – 100 drops (3 – 5 mL) three times per day; may add to hot water as a tea
• Fluid Extract (1:1): 1 mL three times per day; may add to hot water as a tea
• Standardized red clover isoflavone extracts: directions on product labels should be carefully followed
• Topical treatment (such as for psoriasis or eczema): an infusion, liquid extract, or ointment containing 10 – 15% flowerheads; apply as needed unless irritation develops. Do not apply to an open wound without a doctor’s supervision.

Although some red clover isoflavones are being studied for a variety of conditions, it is important to remember that extracts of red clover isoflavones are very different from the whole herb. In fact, they represent only a small, highly concentrated part of the entire herb.

Side Effects

No serious side effects from red clover have been reported in people taking red clover for up to one year. General side effects can include headache, nausea, and rash. However, animals that graze on large amounts of red clover have become infertile.

Interactions and Depletions:

Red clover may interfere with the body’s ability to process some drugs that are broken down by liver enzymes. For that reason, you should check with your doctor before taking red clover.

Estrogens, hormone replacement therapy, birth control pills — Red clover may increase the effects of estrogen.

Tamoxifen — Red clover may interfere with tamoxifen.

Anticoagulants (blood thinners) — Red clover may enhance the effect of these drugs, increasing the risk of bleeding. The same is true of herbs and supplements that have blood-thinning effects (such as ginkgo, ginger, garlic, and vitamin E).

Reviewed last on: 12/17/2008

• Steven D. Ehrlich, NMD, private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

Supporting Research

Baber R, Bligh PC, Fulcher G, et al. The effect of an Isoflavone dietary supplement (P-081) on serum lipids, forearm bone density & endometrial thickness in post menopausal women [abstract]. Menopause. 1999a;6:326.

Baber RJ, Templeman C, Morton T, et al. Randomized, placebo-controlled trial of an isoflavone supplement and menopausal symptoms in women. Climacteric. 1999b;2(2):85-92.

Cassady JM, Zennie TM, Young-Heum C, et al. Use of a mammalian cell culture benzo(a)pyrene metabolism assay for the detection of potential anticarcinogens from natural products: Inhibition of metabolism by biochanin A, anisoflavone from Trifolium pratense L. Cancer Res. 1988;48:6257-6261.

Chedraui P, San Miguel G, Hidalgo L, Morocho N, Ross S. Effect of Trifolium pratense-derived isoflavones on the lipid profile of postmenopausal women with increased body mass index. Gynecol Endocrinol. 2008 Nov;24(11):620-4.

DerMarderosian A, ed. Red Clover. In: Facts and Comparisons The Review of Natural Products. 5th ed. Philadelphia, Pa: Lippincott Williams & Wilkins; 2008

Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, Fla: CRC Press, Inc.; 2000:614.

Geller SE, Studee L. Soy and red clover for mid-life and aging. Climacteric. 2006 Aug;9(4):245-63.

Heck AM, DeWitt BA, Lukes AL. Potential interactions between alternative therapies and warfarin. Am J Health Syst Pharm. 2000;57(13):1221-1227.

Howes JB, Sullivan D, Lai N. The effects of dietary supplementation with isoflavones from red clover on the lipoprotein profiles of postmenopausal women with mild to moderate hypercholesterolemia. Atherosclerosis. 2000;152(1):143-147.

Husband A. Red clover isoflavone supplements: safety and pharmacokinetics. Journal of the British Menopause Society. 2001;Supplement S1:4-7.

Jeri AR. The effect of isoflavones phytoestrogens in relieving hot flushes in Peruvian postmenopausal women. Paper presented at: 9^th International Menopause Society World Congress on the Menopause; October 20, 1999; Yokahama, Japan.

Kuhn MA, Winston D. Herbal Therapy and Supplements. Philadelphia, Pa: Lippincott; 2008:365-369.

McGuffin M, Hobbs C, Upton R, et al. Botanical Safety Handbook. Boca Raton, Fla: CRC Press LLC; 1997: 117.

Mueller M, Jungbauer A. Red clover extract: a putative source for simultaneous treatment of menopausal disorders and the metabolic syndrome. Menopause. 2008 Nov-Dec;15(6):1120-31.

Nachtigall LE. Isoflavones in the management of menopause. Journal of the British Menopause Society. 2001;Supplement S1:8-12.

Nestel PJ, Pomeroy S, Kay S, et al. Isoflavones from red clover improve systemic arterial compliance but not plasma lipids in menopausal women. J Clin Endocrinol Metab. 1999;84(3):895-898.

North American Menopause Society (NAMS). The role of isoflavones in menopausal health: consensus opinion of the North American Menopause Society. Menopause. 2000;7(4):215-229.

Occhiuto F, Pasquale RD, Guglielmo G, Palumbo DR, Zangla G, Samperi S, Renzo A, Circosta C. Effects of phytoestrogenic isoflavones from red clover (Trifolium pratense L.) on experimental osteoporosis. Phytother Res. 2007 Feb;21(2):130-4.

Powles TJ, Howell A, Evans DG, McCloskey EV, Ashley S, Greenhalgh R, Affen J, Flook LA, Tidy A. Red clover isoflavones are safe and well tolerated in women with a family history of breast cancer. Menopause Int. 2008 Mar;14(1):6-12.

Stephens FO. Phytoestrogens and prostate cancer: possible preventive role. MJA. 1997;167:138-140.

Umland EM. Treatment strategies for reducing the burden of menopause-associated vasomotor symptoms. J Manag Care Pharm. 2008 Apr;14(3 Suppl):14-9. Review.

Woodside JV, Campbell MJ. Isoflavones and breast cancer. Journal of the British Menopause Society. 2001;Supplement S1:17-21.

Wuttke W, Rimoldi G, Christoffel J, Seidlova-Wuttke D. Plant extracts for the treatment of menopausal women: Safe? Maturitas. 2006 Nov 1;55 Suppl 1:S92-S100. Epub 2006 Aug 8.

Zava DT, Dollbaum CM, Blen M. Estrogen and progestin bioactivity of foods, herbs, and spices. Proc Soc Exp Biol Med. 1998;217(3):369-378.

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Health Benefits

A Grain That’s Good for Your Cardiovascular System

Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower low-density lipoprotein cholesterol (LDL-the form linked to cardiovascular disease), and a high ratio of HDL (health-promoting cholesterol) to total cholesterol.

Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease.

Buckwheat also contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system.

Better Blood Sugar Control and a Lowered Risk of Diabetes

The nutrients in buckwheat may contribute to blood sugar control. In a test that compared the effect on blood sugar of whole buckwheat grouts to bread made from refined wheat flour, buckwheat grouts significantly lowered blood glucose and insulin responses. Whole buckwheat’s also scored highest on their ability to satisfy hunger.

When researchers followed almost 36,000 women in Iowa during a six-year long study of the effects of whole grains and the incidence of diabetes, they found that women who consumed an average of 3 servings of whole grains daily had a 21 percent lower risk of diabetes compared to those who ate one serving per week. Because buckwheat is a good source of magnesium, it is also important to note that women who ate the most foods high in magnesium had a 24 percent lower risk of diabetes compared to women who ate the least.

Canadian researchers, publishing their findings in the Journal of Agricultural and Food Chemistry have found new evidence that buckwheat may be helpful in the management of diabetes. In a placebo-controlled study, a single dose of buckwheat seed extract lowered blood glucose levels by 12-19% at 90 and 120 minutes after administration when fed to laboratory animals with chemically-induced diabetes. No glucose reduction was seen in animals given placebo. The component in buckwheat responsible for its blood glucose-lowering effects appears to be chiro-inositol, a compound that has been shown in other animal and human studies to play a significant role in glucose metabolism and cell signaling. While researchers do not yet know precisely how it works, preliminary evidence suggests chiro-inositol makes cells more sensitive to insulin and may even act as an insulin mimic. Results of the Canadian study were so promising that one of the lead investigators, Roman Przbylski, is currently collaborating with Canadian-based Kade Research to develop new buckwheat varieties with much higher amounts of chiro-inositol. Although the animals used in this study had the equivalent of Type 1 diabetes in humans, the researchers are confident that buckwheat will exert similar glucose-lowering effects when given to animals with Type 2 diabetes, which is the next study on their agenda. Type 2 or non-insulin dependent diabetes, which is by far the most common form in humans (90% of diabetes in humans is Type 2), is characterized by an inability of cells to respond properly to insulin.

Buckwheat and other whole grains are also a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion.

The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care).

In this 8-year trial, involving 41,186 particpants of the Black Women’s Health Study, research data confirmed inverse associations between magnesium, calcium and major food sources in relation to type 2 diabetes that had already been reported in predominantly white populations.

Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods. When the women’s dietary intake of magnesium intake was considered by itself, a beneficial, but lesser- 19%- reduction in risk of type 2 diabetes was found, indicating that whole grains offer special benefits in promoting healthy blood sugar control. Daily consumption of low-fat dairy foods was also helpful, lowering risk of type 2 diabetes by 13%. Get the benefits of both buckwheat and dairy by enjoying a hearty breakfast of hot buckwheat topped with low-fat milk and a spoonful of maple syrup.

Helps Prevent Gallstones

Eating foods high in insoluble fiber, such as buckwheat, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology.

Studying the overall fiber intake and types of fiber consumed over a 16 year period by over 69,000 women in the Nurses Health Study, researchers found that those consuming the most fiber overall (both soluble and insoluble) had a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods.

Those eating the most foods rich in insoluble fiber gained even more protection against gallstones: a 17% lower risk compared to women eating the least. And the protection was dose-related; a 5-gram increase in insoluble fiber intake dropped risk dropped 10%.

How do foods rich in insoluble fiber help prevent gallstones? Researchers think insoluble fiber not only speeds intestinal transit time (how quickly food moves through the intestines), but reduces the secretion of bile acids (excessive amounts contribute to gallstone formation), increases insulin sensitivity and lowers triglycerides (blood fats). Abundant in all whole grains, insoluble fiber is also found in nuts and the edible skin of fruits and vegetables including tomatoes, cucumbers, many squash, apples, berries, and pears. In addition, beans provide insoluble as well as soluble fiber.

Health-Promoting Potential Equal to or Even Higher than that of Vegetables and Fruits

Research reported at the American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer, by Rui Hai Liu, M.D., Ph.D., and his colleagues at Cornell University shows that whole grains, such as buckwheat, contain many powerful phytonutrients whose activity has gone unrecognized because research methods have overlooked them.

Despite the fact that for years researchers have been measuring the antioxidant power of a wide array of phytonutrients, they have typically measured only the “free” forms of these substances, which dissolve quickly and are immediately absorbed into the bloodstream. They have not looked at the “bound” forms, which are attached to the walls of plant cells and must be released by intestinal bacteria during digestion before they can be absorbed.

Phenolics, powerful antioxidants that work in multiple ways to prevent disease, are one major class of phytonutrients that have been widely studied. Included in this broad category are such compounds as quercetin, curcumin, ellagic acid, catechins, and many others that appear frequently in the health news.

When Dr. Liu and his colleagues measured the relative amounts of phenolics, and whether they were present in bound or free form, in common fruits and vegetables like apples, red grapes, broccoli and spinach, they found that phenolics in the “free” form averaged 76% of the total number of phenolics in these foods. In whole grains, however, “free” phenolics accounted for less than 1% of the total, while the remaining 99% were in “bound” form.

In his presentation, Dr. Liu explained that because researchers have examined whole grains with the same process used to measure antioxidants in vegetables and fruits-looking for their content of “free” phenolics”-the amount and activity of antioxidants in whole grains has been vastly underestimated.

Despite the differences in fruits’, vegetables’ and whole grains’ content of “free” and “bound” phenolics, the total antioxidant activity in all three types of whole foods is similar, according to Dr. Liu’s research. His team measured the antioxidant activity of various foods, assigning each a rating based on a formula (micromoles of vitamin C equivalent per gram). Broccoli and spinach measured 80 and 81, respectively; apple and banana measured 98 and 65; and of the whole grains tested, corn measured 181, whole wheat 77, oats 75, and brown rice 56.

Dr. Liu’s findings may help explain why studies have shown that populations eating diets high in fiber-rich whole grains consistently have lower risk for colon cancer, yet short-term clinical trials that have focused on fiber alone in lowering colon cancer risk, often to the point of giving subjects isolated fiber supplements, yield inconsistent results. The explanation is most likely that these studies have not taken into account the interactive effects of all the nutrients in whole grains-not just their fiber, but also their many phytonutrients. As far as whole grains are concerned, Dr. Liu believes that the key to their powerful cancer-fighting potential is precisely their wholeness. A grain of whole wheat consists of three parts-its endosperm (starch), bran and germ. When wheat-or any whole grain-is refined, its bran and germ are removed. Although these two parts make up only 15-17% of the grain’s weight, they contain 83% of its phenolics. Dr. Liu says his recent findings on the antioxidant content of whole grains reinforce the message that a variety of foods should be eaten good health. “Different plant foods have different phytochemicals,” he said. “These substances go to different organs, tissues and cells, where they perform different functions. What your body needs to ward off disease is this synergistic effect – this teamwork – that is produced by eating a wide variety of plant foods, including whole grains.”

Lignans Protect against Heart Disease

One type of phytonutrient especially abundant in whole grains such as buckwheat are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease. In addition to whole grains, nuts, seeds and berries are rich sources of plant lignans, and vegetables, fruits, and beverages such as coffee, tea and wine also contain some. When blood levels of enterolactone were measured in 857 postmenopausal women in a Danish study published in the Journal of Nutrition, women eating the most whole grains were found to have significantly higher blood levels of this protective lignan. Women who ate more cabbage and leafy vegetables also had higher enterolactone levels.

Significant Cardiovascular Benefits for Postmenopausal Women

Eating a serving of whole grains, such as buckwheat, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).

A 3-year prospective study of over 220 postmenopausal women with CVD, published in the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced both:

• Slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows, and
• Less progression in stenosis, the narrowing of the diameter of arterial passageways.

The women’s intake of fiber from fruits, vegetables and refined grains was not associated with a lessening in CVD progression.

Prevent Heart Failure with a Whole Grains Breakfast

Heart failure is the leading cause of hospitalization among the elderly in the United States. Success of drug treatment is only partial (ACE inhibitors and beta-blockers are typically used; no evidence has found statins safe or effective for heart failure), and its prognosis remains poor. Follow up of 2445 discharged hospital patients with heart failure revealed that 37.3% died during the first year, and 78.5% died within 5 years. Arch Intern Med. 2007 Mar 12;167(5):490-6.;Eur Heart J. 2006 Mar;27(6):641-3.

Since consumption of whole grain products and dietary fiber has been shown to reduce the risk of high blood pressure and heart attack, Harvard researchers decided to look at the effects of cereal consumption on heart failure risk and followed 21,376 participants in the Physicians Health Study over a period of 19.6 years. After adjusting for confounding factors (age, smoking, alcohol consumption, vegetable consumption, use of vitamins, exercise, and history of heart disease), they found that men who simply enjoyed a daily morning bowl of whole grain (but not refined) cereal had a 29% lower risk of heart failure. Arch Intern Med. 2007 Oct 22;167(19):2080-5. Isn’t your heart worth protecting, especially when the prescription-a morning bowl of hearty whole grains-is so delicious? For quick, easy, heart-healthy, whole grain recipes, click The World’s Healthiest Foods, and look at the “How to Enjoy” section in any of our grain profiles.

Fiber from Whole Grains and Fruit Protective against Breast Cancer

When researchers looked at how much fiber 35,972 participants in the UK Women’s Cohort Study ate, they found a diet rich in fiber from whole grains, such as buckwheat, and fruit offered significant protection against breast cancer for pre-menopausal women. (Cade JE, Burley VJ, et al., International Journal of Epidemiology).

Pre-menopausal women eating the most fiber (>30 grams daily) more than halved their risk of developing breast cancer, enjoying a 52% lower risk of breast cancer compared to women whose diets supplied the least fiber (<20 grams/day).

Fiber supplied by whole grains offered the most protection. Pre-menopausal women eating the most whole grain fiber (at least 13 g/day) had a 41% reduced risk of breast cancer, compared to those with the lowest whole grain fiber intake (4 g or less per day).

Fiber from fruit was also protective. Pre-menopausal women whose diets supplied the most fiber from fruit (at least 6 g/day) had a 29% reduced risk of breast cancer, compared to those with the lowest fruit fiber intake (2 g or less per day).

Practical Tip: As the following table shows, it’s surprisingly easy to enjoy a healthy way of eating that delivers at least 13 grams of whole grain fiber and 6 grams of fiber from fruit each day.

*Fiber content can vary between brands. Source:

 Research, Food Processor for Windows, Version 7.8

Additional Research Finds Cereal and Fruit Fiber Protective against Postmenopausal Breast Cancer

Results of a prospective study involving 51,823 postmenopausal women for an average of 8.3 years showed a 34% reduction in breast cancer risk for those consuming the most fruit fiber compared to those consuming the least. In addition, in the subgroup of women who had ever used hormone replacement, those consuming the most fiber, especially cereal fiber, had a 50% reduction in their risk of breast cancer compared to those consuming the least. Int J Cancer. 2008 Jan 15;122(2):403-12.

Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran (a mere 1/3rd cup of bran contains about 14 grams of fiber). With its rich, nutty flavor, buckwheat makes a great breakfast alternative to a bowl of hot oatmeal. A cup of buckwheat delivers 20% of the RDI for fiber for just 154 calories!

Whole Grains and Fish Highly Protective against Childhood Asthma

According to the American Lung Association, almost 20 million Americans suffer from asthma, which is reported to be responsible for over 14 million lost school days in children, and an annual economic cost of more than $16.1 billion.

Increasing consumption of whole grains and fish could reduce the risk of childhood asthma by about 50%, suggests the International Study on Allergy and Asthma in Childhood (Tabak C, Wijga AH, Thorax).

The researchers, from the Dutch National Institute of Public Health and the Environment, Utrecht University, University Medical Center Groningen, used food frequency questionnaires completed by the parents of 598 Dutch children aged 8-13 years. They assessed the children’s consumption of a range of foods including fish, fruits, vegetables, dairy and whole grain products. Data on asthma and wheezing were also assessed using medical tests as well as questionnaires.

While no association between asthma and intake of fruits, vegetables, and dairy products was found (a result at odds with other studies that have supported a link between antioxidant intake, particularly vitamins C and E, and asthma), the children’s intake of both whole grains and fish was significantly linked to incidence of wheezing and current asthma.

In children with a low intake of fish and whole grains, the prevalence of wheezing was almost 20%, but was only 4.2% in children with a high intake of both foods. Low intake of fish and whole grains also correlated with a much higher incidence of current asthma (16.7%). compared to only a 2.8% incidence of current asthma among children with a high intake of both foods.

After adjusting results for possible confounding factors, such as the educational level of the mother, and total energy intake, high intakes of whole grains and fish were found to be associated with a 54 and 66% reduction in the probability of being asthmatic, respectively.

The probability of having asthma with bronchial hyperresponsiveness (BHR), defined as having an increased sensitivity to factors that cause narrowing of the airways, was reduced by 72 and 88% when children had a high-intake of whole grains and fish, respectively. Lead researcher, CoraTabak commented, “The rise in the prevalence of asthma in western societies may be related to changed dietary habits.” We agree. The Standard American Diet is sorely deficient in the numerous anti-inflammatory compounds found in fish and whole grains, notably, the omega-3 fats supplied by cold water fish and the magnesium and vitamin E provided by whole grains. One caution: wheat may need to be avoided as it is a common food allergen associated with asthma.

Meta-analysis Explains Whole Grains’ Health Benefits

In many studies, eating whole grains, such as buckwheat, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death. A new study and accompanying editorial, published in the American Journal of Clinical Nutrition explains the likely reasons behind these findings and recommends at least 3 servings of whole grains should be eaten daily.

Whole grains are excellent sources of fiber. In this meta-analysis of 7 studies including more than 150,000 persons, those whose diets provided the highest dietary fiber intake had a 29% lower risk of cardiovascular disease compared to those with the lowest fiber intake.

But it’s not just fiber’s ability to serve as a bulking agent that is responsible for its beneficial effects as a component of whole grains. Wheat bran, for example, which constitutes 15% of most whole-grain wheat kernels but is virtually non-existent in refined wheat flour, is rich in minerals, antioxidants, lignans, and other phytonutrients-as well as in fiber.

In addition to the matrix of nutrients in their dietary fibers, the whole-grain arsenal includes a wide variety of additional nutrients and phytonutrients that reduce the risk of cardiovascular disease. Compounds in whole grains that have cholesterol-lowering effects include polyunsaturated fatty acids, oligosaccharides, plant sterols and stanols, and saponins.

Whole grains are also important dietary sources of water-soluble, fat-soluble, and insoluble antioxidants. The long list of cereal antioxidants includes vitamin E, tocotrieonols, selenium, phenolic acids, and phytic acid. These multifunctional antioxidants come in immediate-release to slow-release forms and thus are available throughout the gastrointestinal tract over a long period after being consumed.

The high antioxidant capacity of wheat bran, for example, is 20-fold that of refined wheat flour (endosperm). Although the role of antioxidant supplements in protecting against cardiovascular disease has been questioned, prospective population studies consistently suggest that when consumed in whole foods, antioxidants are associated with significant protection against cardiovascular disease. Because free radical damage to cholesterol appears to contribute significantly to the development of atherosclerosis, the broad range of antioxidant activities from the phytonutrients abundant in whole-grains is thought to play a strong role in their cardio-protective effects.

Like soybeans, whole grains are good sources of phytoestrogens, plant compounds that may affect blood cholesterol levels, blood vessel elasticity, bone metabolism, and many other cellular metabolic processes.

Whole grains are rich sources of lignans that are converted by the human gut to enterolactone and enterodiole. In studies of Finnish men, blood levels of enterolactone have been found to have an inverse relation not just to cardiovascular-related death, but to all causes of death, which suggests that the plant lignans in whole grains may play an important role in their protective effects.

Lower insulin levels may also contribute to the protective effects of whole grains. In many persons, the risks of atherosclerotic cardiovascular disease, diabetes, and obesity are linked to insulin resistance. Higher intakes of whole grains are associated with increased sensitivity to insulin in population studies and clinical trials. Why? Because whole grains improve insulin sensitivity by lowering the glycemic index of the diet while increasing its content of fiber, magnesium, and vitamin E.

The whole kernel of truth: as part of your healthy way of eating, whole grains, such as buckwheat, can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes.

The 2005 Dietary Guidelines for Americans recommends at least 3 servings of whole-grain foods each day, but experts say most Americans eat less than a single serving. Don’t be part of this majority! No idea how to cook whole grains? Just look at the “How to Enjoy” section in our profiles of the whole grains, or for quick, easy, delicious recipes, click on this link to our Recipe Assistant and select the whole grain you would like to prepare.

Description

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel. (We classify it as a grain on our website because it categorized as such from a culinary perspective.) Common and tartary buckwheat are the varieties that are popular in the United States. Its name is supposedly derived from the Dutch word bockweit, which means “beech wheat,” reflecting buckwheat’s beechnut-like shape and its wheat-like characteristics. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.

While buckwheat is of similar size to wheat kernels, it features a unique triangular shape. In order to be edible, the outer hull must be removed, a process that requires special milling equipment due to its unusual shape. Buckwheat is sold either unroasted or roasted, the latter oftentimes called “kasha,” from which a traditional European dish is made. Unroasted buckwheat has a soft, subtle flavor, while roasted buckwheat has more of an earthy, nutty taste. Its color ranges from tannish-pink to brown. Buckwheat is often served as a rice alternative or porridge.

Buckwheat is also ground into flour, available in either light or dark forms, with the darker variety being more nutritious. Since buckwheat does not contain gluten, it is often mixed with some type of gluten-containing flour (such as wheat) for baking. In the United States, buckwheat flour is often used to make buckwheat pancakes, a real delight, especially for those allergic to wheat.

History

Buckwheat is native to Northern Europe as well as Asia. From the 10th through the 13th century, it was widely cultivated in China. From there, it spread to Europe and Russia in the 14th and 15th centuries, and was introduced in the United States by the Dutch during the 17th century.

Buckwheat is widely produced in Russia and Poland, where it plays an important role in their traditional cuisines. Other countries where buckwheat is cultivated commercially include the United States, Canada, and France, the country famous for its buckwheat crepes.

How to Select and Store

Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the buckwheat are covered and that the store has a good product turnover to ensure its maximal freshness. Whether purchasing buckwheat in bulk or in a packaged container, make sure there is no evidence of moisture.

Place buckwheat in an airtight container and store in a cool dry place. Buckwheat flour should be always stored in the refrigerator, while other buckwheat products should be kept refrigerated if you live in a warm climate or during periods of warmer weather. Stored properly, whole buckwheat can last up to one year, while the flour will keep fresh for several months.

How to Enjoy

For some of our favorite recipes, click Recipes.

Tips for Preparing Buckwheat:

Like all grains, buckwheat should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. After rinsing, add one part buckwheat to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.

A Few Quick Serving Ideas:

Combine buckwheat flour with whole wheat flour to make delicious breads, muffins and pancakes.

Cook up a pot of buckwheat for a change of pace from hot oatmeal as a delicious hearty breakfast cereal.

Add cooked buckwheat to soups or stews to give them a hardier flavor and deeper texture.

Add chopped chicken, garden peas, pumpkin seeds and scallions to cooked and cooled buckwheat for a delightful lunch or dinner salad.

Individual Concerns

Buckwheat can be safely eaten by people who have celiac disease as it does not contain gluten. Buckwheat can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.

Nutritional Profile

Buckwheat is a very good source of manganese and a good source of magnesium and dietary fiber. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

For an in-depth nutritional profile click here: Buckwheat.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Buckwheat is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food’s nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

In-Depth Nutritional Profile for Buckwheat

References

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Benefits General tonic for the body Antioxidant—beta carotene Prevents cell degeneration Easy assimilation Special nutrition for skin, eyes Convenient for consistent use Features Beta carotene & other carotenoids Minerals, enzymes Highest concentration of carrot juice 21,264 International Units of beta carotene per glass Residue-free 14.1-oz (400 g) crystals 350-count caplets   AIMJust Carrots™ AIMJust Carrots™ comes as freeze-dried crystals or tablets. The crystals are concentrated 25 times, which means that 25 pounds of raw carrots are used to make one pound of AIMJust Carrots™ crystals. The caplets are formed from the crystals. AIMJust Carrots™ is 100 percent natural carrot juice crystals or caplets with only the fiber removed. AIMJust Carrots™ has one of the highest sources of natural beta carotene—up to 420* percent of the Recommended Daily Allowance (RDA). Drinking one glass ofAIMJust Carrots™ provides you with 21,264* IUs of beta carotene. In addition to beta carotene, AIMJust Carrots™ contains vitamin C, calcium, potassium and a host of naturally occuring phytochemicals. AIMJust Carrots™ is monitored for maximum nutrient levels. A single serving of AIMJust Carrots™ crystals contains 43* calories; a single serving of caplets contains 25* calories. When you eat raw carrots, only 1 percent of the beta carotene is absorbed by the body. Cooking breaks down the fibrous walls of carrots and increases the body’s absorption to 19 percent. Approximately 90 percent of the beta carotene in AIMJust Carrots™ is absorbed. The carrots used in AIMJust Carrots™ are residue-free, ensuring that you will not be getting harmful toxins. A special process is used to produce AIMJust Carrots™, which ensures that nutrients and enzymes remain active. This process does not use additives, sweeteners, fillers, or artificial ingredients to produce AIMJust Carrots™. The caplets contain a small amount of inert binders to hold them together. * These figures vary depending on variations in carrot crops due to climate, soil, and times of harvest.  How to use AIMJust Carrots™ Take 1 tbsp (12 g) 1 to 2 times a day. Mix with water, juice, or other members of the AIMGarden Trio ® (Barleygreen and Redibeets). Or, take 10 to 12 caplets 1 to 2 times a day. For best results, place AIMJust Carrots™ dry under the tongue. Drink AIMJust Carrots™ immediately after mixing it. AIMJust Carrots™ is best taken on an empty stomach: 30 minutes before or 2 hours after a meal. You may use more or less depending on your or a health practitioner’s assessment of your nutritional needs. Shelf life is 2 to 3 years, unopened. Store in a cool, dry place (70° – 75° F; 20.1° – 23.8° C). Do not refrigerate. You may mix AIMJust Carrots™ with other AIM products, except AIMHerbal Fiberblend®. Take AIMHerbal Fiberblend® 1 hour before or 30 minutes after taking AIMJust Carrots™ crystals. Nutrient Information*   *The above figures are an average; specific figures vary from batch to batch due to variations in crops due to climate, soil, and times of harvest. There are hundreds of naturally occuring phytochemicals in Just Carrots. Listed here are only a few nutrients that are tested. Suggested Reading Blauer, Stephen. The Juicing Book. Garden City Park, NY: Avery Publishing Group. 1989. Passwater, Richard A., Ph.D. Beta-Carotene. New Canaan, CT: Keats Publishing, Inc. 1984. Passwater, Richard A., Ph.D. Beta-Carotene and Other Carotenoids. New Canaan, CT: Keats Publishing, Inc. 1996. Walker, N.W., D.Sc. Fresh Vegetable and Fruit Juices. Prescott, AZ: Norwalk Press. 1970.

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Study shows milk protected against heart attacks and strokes

By Jeremy Laurance, Health editor – The Independent Newspaper

Researchers traced people involved in a 1930s study and found that the more milk they’d consumed the lower their mortality

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