Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘anti-inflammatory’

« Previous Entries

Accidental Lunchtime Zing

Posted by terrepruitt on April 16, 2013

One day I was having my Chai Tea Latte (you can check out that recipe I got from a fellow Nia Teacher here:  Venting Gets Me Good).  Even though the tea needs to be stirred constantly, the spoon I was using to stir the tea ended up on my plate with my turkey sandwich.  Some of the ginger from the tea came off the spoon and I ended up taking a bite of sandwich with ginger on it.  “Oooooo!”  I thought.  That was good.  So I got up and sprinkled more ginger on my sandwich.  Right now the lunch meat we have is sliced turkey breast from Costco and it is a sweet flavor so it was nice to have the little bit of spicy from the ginger.  I don’t know if other sandwich meats would taste as good.

Since then I have been making our sandwiches with ginger on them.  I don’t know if my hubby has even noticed . . . .well, in all fairness, I have not been doing it on his everyday lunch sandwiches.  Just on the weekend sandwiches.  I know the poor guy eats a sandwich every day for lunch and then on the weekend I make him yet ANOTHER sandwich.  Ahh, but yes, thank you for the reminder (I heard your future thoughts, he COULD make something for himself).  But since I am making a sandwich I just make two so we can each have one.   With each sandwich I make I get a little more bold and add more ginger.  So far I have not made it too hot or spicy for me.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI really like the little drama that the ginger adds to the sandwich.  This is really funny to me because two years  (maybe about that long) ago if you would have asked me if I like ginger I would have said no.  But then again, I always thought of that pink slimy stuff that comes on a sushi and sashimi plate as ginger.  I mean, it IS ginger, but it is PICKLED ginger.  I hadn’t known that fresh ginger or even powdered ginger can add just enough of a zing to food to make it a nice change of pace.

Like many things I post, some people might be reading this and wondering why I am doing an entire post on adding ginger to my sandwich and it is for the others saying, “Oh, I would have never thought of that.  I bet it IS good.  I’m gonna give it a try.”  I can’t take for granted and/or assume that everything I know other people know.  That is ridiculous.  And just because it is simple doesn’t mean that it is not worth sharing.

And here is a picture of my lovely half eaten sandwich.  There is turkey, cheese, mayo, bell peppers, and ginger on the sandwich!  Pretty good.
Remember that ginger is a digestive aide and can help relieve nausea. It is also considered an anti-inflammatory root/herb/spice.  So in addition to adding a little zip to your sandwich ginger could add some health benefits!

Are you a ginger fan?  What do you put it in?  Have you tried it on a sandwich?

Posted in Food | Tagged: , , , , , , , , , , , , , , | 4 Comments »

Why, Yes, It is GOOD Fat

Posted by terrepruitt on November 1, 2012

Don’t you just love avocados?  I know so many people who do.  Some people I know could just eat an avocado plain.  Cut it in half, pull it apart, and use a spoon to scoop out the mushy flesh inside.  Ewwww.  Not my thing.  I am not a fan of avocado at all.  I usually get as far as cutting it in half and scoop out a portion, then it starts to get on my hands and under my nails and I am done.  I end up putting it on a dish with a spoon or a knife — depending on the ripeness — and telling my husband he has to deal with it.  I lean towards the idea that they taste like dirt.  But I can’t actually remember the last time I tasted one.  But the idea of it tasting like dirt is stuck in my head.  People are often amazed that I don’t like avocado because most people LOVE them.  They say, “Oh, but you must like guacamole?”  And I don’t.  But there are many smoothie recipes that have avocado in them.  There is also a recipe that came with my blender for tortilla soup recipe that has a bit of avocado in it.  I do like that, but it has a very small bit of avocado.  I think that if you mix avocado with enough other stuff the taste can be disguised.  After looking up nutrient information on them I am going to try to add it to more recipes.  It seems the fat in avocados is unique and has the potential for many health benefits.

According to WH Foods about 85% of an avocado’s calories is from fat.  But as you probably have heard it is a “good” fat.  The properties in the fat contained in avocados have anti-inflammatory benefits.  And you might have heard that more and more research is proving that chronic inflammation in the body is being linked to many illnesses and diseases.

The information I am seeing is that avocados are thought to help lower blood cholesterol levels.   Also since they contain oleic acid it is believed they might help lowering risks of heart disease. These are some of the things that are meant by avocados contain “good” fat.

World’s Healthiest Foods nutrient information on Avocados:

1.00 cup (146.00 grams) = 233.60 calories

fiber 9.78 g   /  39.1% of the DVDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba
vitamin K 30.66 mcg / 38.3% of the DV
folate 118.26 mcg / 29.6% of the DV
vitamin C 14.60 mg / 24.3% of the DV
vitamin B5 2.03 mg /20.3% of the DV
potassium 708.10 mg / 20.2% of the DV
vitamin B6 0.38 mg  /19.0% of the DV

WebMD states:

“Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.”

According to Wiki, avocados originated in Mexico.  Wiki further states “The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree.”  I didn’t know that.  I always thought they were picked too soon, but apparently they ripen off the tree.

So do you like avocados?  How do you eat them?  Do you have any recipes that you put them in?

Posted in Food | Tagged: , , , , , , , , , , , , | 4 Comments »

Beets Have Better Overall Nutrition Than Dirt

Posted by terrepruitt on September 22, 2012

Since I am still busy with my Nia classes and I have my Zumba teaching debut coming up, it really helps to have produce delivered.  I know Nia and Zumba instructors that can learn a routine in an afternoon and teach it that night.  I am not one of those teachers.  It takes me a long time, so something that saves me a trip to the store is awesome.  But then I do spend a little time trying to figure out what to do with the new-to-me produce.  I also like to look up the nutrition.  One thing I didn’t remember when I received my beets is that the beet greens can be eaten.  I forgot about my own post Borscht Is Beets and I just chopped them off and threw them away.  Now I know.  I do have faith that beets have more nutrition than dirt, but I don’t actually know the nutrition value of dirt, so I really am just going off of faith.

As a reminder beets have anti-inflammatory affects along with antioxidant properties.  According to World’s Healthiest Food website here are some numbers on a cup of raw beet:

1.00 cup rawDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba
136.00 grams
58.48 calories
folate 148.24 mcg
manganese 0.45 mg
fiber 3.81 g
potassium 442.00 mg
vitamin C 6.66 mg
tryptophan 0.03 g
magnesium 31.28 mg
iron 1.09 mg
phosphorus 54.40 mg
copper 0.10 mg

The website states that the phytonutrients in beets are called betalains and the longer the beets are cooked, the less there are in the root.  They “recommend that you keep beet steaming times to 15 minutes or less, and roasting times under an hour.”  So some of the nutritional value is higher the less they are cooked.  I had mentioned something similar in my Borscht post.

The paper that comes with the produce I have delivered states that the beets were gold beets.  Being unfamiliar with beets I say, “Ok.”, but they were not yellow.  They were deep red/purple — as you can see.  And I KNOW, I have seen yellow beets before.  I had a co-worker who loved beets and she would eat them in all the colors.  Maybe the yellow ones aren’t called gold beets and these really were gold beets?  I don’t know.  The red and yellow pigment in beets lose their “super powers” the more the beets are cooked.

Since I have had my first foray into cooking beets and making something with beets I think I can do it again.  I know I just made a salad, but it wasn’t terrible.  I think I need to move onto something my husband just loves.  In fact when I asked him if he liked beets he said yes and he reminded me that he loves borscht.  I forgot he loved borscht and I forgot I posted about it.  So I think I will actually purchase some beets and give it a try.

This is exactly one of the reasons I chose to have a produce box delivered.  I never would have bought beets — obviously since back in January 2011 I talked about them and STILL haven’t done it.  So now it is one of the things I can add to our list of vegetables for us to eat.  I have the tendency to buy the same vegetables over and over even though I know variety is good.  I just don’t buy it if I don’t know what to do with it.  But when it lands on my doorstep, I feel as if I have to find something to do with it.  I am so excited to be expanding my produce horizons.  I also love that so many people have ideas on what to do with these new-to-me items.

Do any of you like Borscht?  Do you have a recipe for it?  

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , , , | 2 Comments »

Zucchini Has Antioxidants and Vitamins

Posted by terrepruitt on June 23, 2012

I don’t think I really knew that the zucchini is a hybrid of the cucumber.  I do sometimes have trouble telling them apart when they are cut up in a salad, but I never really thought about their relation.  I guess I figured they were related somehow.  Since zucchini and cucumbers are related that makes zucchini a fruit.  Geez louise.  I would be in so much trouble if my life depended upon knowing the difference between what actually is a fruit and what isn’t.  Most of the vegetables I think of as vegetables are actually fruits.  The culinary world and the world of botany doesn’t always match up.  Wiki describes the zucchini in the following appetizing way:  “swollen ovary of the zucchini flower”.  Yeah thanks, I want to eat swollen ovaries. :-) I am mostly familiar with the green zucchini, however, it is called a summer squash.  I call yellow zucchini squash, not zucchini.

You might see recipes calling for courgettes . . . that is zucchini.

In regards to nutrition, zucchini are low in calories.  They are a great source of antioxidants.  In about 100 grams of zucchini there is 17 mg of vitamin C.    It seems the best way to get the most antioxidants out of the fruit is to steam them.  I am not sure I’ve tried them that way.  I like to roast them, but the time involved to get them the way I like them usually keeps me from making them that way.  As I mentioned in my Grated Zhuccini is GREAT post I actually like to grate them and mix them into other foods.  I think they go great with linguine and rice.  Not linquine and rice together, but one or the other.  A comment made on that post was asking if they are stringing when they are grated, but they are not, after it is cooked it has the consistency of cheese.  My last mix was turkey . . . . which is yummy too.  I also like them raw, sliced paper-thin, in green salads.

My mom makes them into cheese boats.  That’s a great way to cook them too.  Kind of like the eggplant I did, but she takes a little out from the middle and then puts cheese in them.  I only did that once.  That was really good.

Zucchini has a few of the B vitamins, as you can see below.

Also since the seeds contain Omega 3, zucchini might be one of those anti-inflammatory foods that can help with the inflammation of the body.  So many other foods (sugar, dairy, foods with transfat, refined grains) ADD to chronic inflammation it is always nice to get the foods into our diet that help combat it.  I say “might” because the information I read had said that studies have yet to prove . . . but if the seeds have Omega 3 the might help in the battle.

According to WHFoods, 1 cup (113 grams) of raw zucchini contains:

vitamin C 32%

molybdenum 18%

vitamin B6 12.5%

manganese 10%

vitamin B2 9.4%

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Niapotassium 8.4%

folate 8.1%

fiber 4.9%

magnesium 4.8%

vitamin A 4.5%

phosphorus 4.2%

vitamin K 4.2%

vitamin B1 3.3%

tryptophan3.1%

copper 3%

vitamin B 32.7%

protein 2.7%

omega-3 fats 2.5%

Calories (18) 1%

Since is it summer time here and they call zucchini a summer squash, it’s a good time to post about it.  Especially since I received some in my organic produce box.

How do you prepare zucchini?  Which color do you use?  Which is your favorite?

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Flax Seeds – Big Things In A Tiny Seed

Posted by terrepruitt on April 10, 2012

For a long time now, I have been hearing about the nutritional benefits of flax seeds. I know one of my Nia friends said she uses them. They have probably been in the spot light a bit more lately as more and more information becomes known and available about inflammation. Chronic inflammation is the body’s response to things in it that shouldn’t be in it—as in, a very large part of the average Western Diet. With the over processing of food comes a huge amount of chemicals and chemically altered compounds. These types of things are not meant to be in our bodies and used as “nutrition”. In addition, the average Western Diet contains too much omega-6 fats. Omega 6 fats are linked to health issues and inflammation. Flax seeds contain omega-3 which is an anti-inflammatory agent, among other things. There is a ratio of the fats that is thought to be the optimal. I’ve heard that it is 3 to 1. Wiki states: “Modern Western diets typically have ratios of n−6 to n−3 in excess of 10 to 1, some as high as 30 to 1.” 

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia,Flax seeds can be eaten whole, but they are difficult to digest so the common thought is to grind them so that their nutrition is readily available. I didn’t know that when I bought them otherwise I probably would not have bought such a HUGE quantity. I just remember see information that said to put them in things. I thought I could just toss them into — whatever. Well, it seems like I can, but I might not be getting all the nutrition out of them eaten that way then if I grind them.

Omega 3 is thought to do many wonderful things. It is thought to help protect against heart disease, cancer (both prostrate and breast cancer), and diabetes. And help with high blood pressure through both control and prevention. Also studies are showing that flax seeds can help lower cholesterol. Some studies show that flax seeds may help in reducing hot flashes. As little as “40 grams (1.4 ounces) of crushed flaxseed each day” (per WH Foods) cut the flashes in half.

Web MD says: “Although flaxseed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients:

Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
Lignans which have both plant estrogen and antioxidant qualities. Flaxseed contains 75-800 times more lignans than other plant foods.
Fiber. Flaxseed contains both the soluble and insoluble types.”

Remember lignans are phytochemicals!

Flax seeds are best stored whole in the fridge. Once ground they tend to go rancid quickly, they should be used within a week. I guess I could grind some once a week and just make sure that I use it all. As with many foods that deliver great health benefits, they are still meant to be a part of a healthy diet. None of the amazing foods are meant to make up for an unhealthy diet, they are to ADD to a healthy diet.

As I first mentioned I know one of you uses them. But I don’t think she said how.  I could use some ideas as I now have four HUGE bags!

What about you, do you use flax seeds as a supplement? How do you use them? Do you grind them?

Posted in Food | Tagged: , , , , , , , , , , , , | 4 Comments »

Colors And Odors Are Brought To You By Phytochemicals

Posted by terrepruitt on April 5, 2012

Phytochemical are the reasons that fruits and veggies have color and smell.  There are 1000 known phytochemicals, with an estimate of over 10,000 different ones potentially able to affect diseases.  These chemical compounds are thought to have a big affect on health but are not considered as essential nutrients.

Some phytochemicals are antioxidants or have antioxidant activity and they have shown that they may reduce the risk of cancer.  They have been proven to have anti-inflammatory effects.  And now many doctors and scientists are starting to acknowledge the link between chronic inflammation in the body and disease.  So — to me — anything that can safely help with inflammation in the body is a good food to eat. 

The Linus Pauling Institute at the Oregon State University has a list of phytochemicals.  Under each type listed there is a further breakdown of names of the specific phytochemical, here are just a few highlights

Carotenoids are found in red, yellow, or orange vegetables and fruits.  As with a lot of nutrients, fat helps with absorption.  So using a little bit of healthy oil can help with availability of the nutrient to the body.
 
Chlorophyll & Chlorophyllin are responsible for the green in veggies.

Curcumin is what gives turmeric its deep yellow color.  Turmeric is considered an anti-inflammatory.

Fiber is a group of different compounds.   Different kinds of dietary fiber include: Lignin, Cellulose, Beta-Glucans, Hemicelluloses, Pectins, Gums, Inulin, and Resistant starch. Research is showing that people with diets high in fiber have less risk of disease.  Fiber helps keeps the body’s digestive system moving things out.

Flavonoids in the case of the phytochemicals are thought to be better helpers in cell-signalling then in antioxidants.  While flavonoids have shown to help with curbing the free radicals, they really seem to shine when it comes to the cell signaling pathways.  They’ve shown themselves to be great at regulating the flow of information in the communication pathways of the cells.  There are different classes of flavanoids, they can be found in red wine, green, white, and black tea, berries, apples, chocolate, citrus fruits, yellow onions, soybeans, legumes, scallions, kale, and broccoli.

Garlic is thought to have antioxidant properties.  Garlic and its Organosulfur Compounds are thought to help fight cardiovascular disease and inflammation in the body.  (And some are now saying that it is inflammation that causes cardiovascular disease.)

Indole-3-Carbinol is found in coniferous vegetables.  These types of veggies are thought to help prevent certain types of cancer.  Some of the veggies that this phytochemical can be found in is cabbage, broccoli, and brussels sprouts.

Isothiocyanates is also found in coniferous veggies.  This one can be found in cabbage, broccoli, and kale.

Lignans (phytoestrogens) are found in plants while Lignan precursors are found in plant-based foods.  Eating a variety of seeds, whole grains, and legume along with broccoli, curly kale, cabbage, Brussels sprouts, cauliflower, carrots, green and red sweet peppers, apricots, strawberries, peaches, pears, and nectaries will net you both.  (according to Livestrong)

Phytosterols can be found in unrefined vegetable oils, whole grains, nuts, and legumes and inhibit the intestinal absorption of cholesterol.

Resveratrol was found to increase the lifespan of some living organisms.  It can be found in grapes, red wine, purple grape juice, peanuts, and some berries.

Soy Isoflavones (phytoestrogens) is one of those things that is good for you, but some evidence says that too much is not.  But they are not clear on that or how much “too much” is. 

As with much of our food supply harvesting and processing diminishes the nutrients available to us.  The amount of phytochemicals actually in our fruits and vegetables after commercial harvesting, processing, and cooking is significantly reduced.  Since the nutrients that we actually get from the food we eat seems less than was intended by nature it is a good thing that most fruits and veggies can be eaten in high quantities without adding much fat or many calories to the diet. 

Additional information from wiki states that phytochemicals have been used as drugs for millennia.  The willow tree leaves were used to reduce fevers and later used as aspirin.

There is much research to be done on phytochemicals.  But it is interesting to know that the color and odor causing compound in our fruit and veggies might also protect us or help us combat disease.  Seems like if we eat a large variety in addition to large quantities of fruits and vegetables daily will be get a good amount of phytochemicals.  One thing I like to think about and try to do is “eat the rainbow”.  Sounds silly, but it really is eating all the COLORS in the rainbow.

Do you eat a variety of fruits and veggies?  Do you eat the colors of the rainbow?

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Healthful Teas Can Be Yummy

Posted by terrepruitt on March 13, 2012

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, NiaI like tea.  Do you like tea?  I like to have tea to warm me up during the day when I don’t want to have caffeine or when I don’t want to just make a hot cup of spices.  I also drink it at night for the same reason.  Herb tea in itself is said to be good for you.  Green tea is supposed to have all kinds of benefits.  I like tea and I do believe that herbal tea has benefits depending on what herb you are drinking.  Echinacea tea would fall into that category. For instance I whole heartedly believe in Echinacea being helpful when you feel you might be catching a cold.  I believe it can help you not get the cold or help make it less severe.  In the same vein I think it can help you get better faster if you are sick.  Echinacea is one of those herbs that helps with immune systems.  Whenever my husband mumbles he is not feeling well, I make sure he has a cup of Echinacea tea. I also tend to believe in the teas that claim to help with certain things (help you sleep, boost your immue system, etc).

Last October we used up the last of our Echinacea tea.  Funny I remember when it was exactly because the studio I teach Nia at had just moved.  I found myself looking around the new area one day in November.  Normally I wouldn’t remember when I bought tea but this I remember.  I wandered into a health food store.  They had a large selection of herbal tea.  My friend and I had just been having a conversation about green teas so I was looking for green teas. I wanted something to replace my Echinacea tea.  There were two I could not decide between.  But then I spotted another one and wanted that.  So I ended up getting Green Tea Triple Echinacea and a Green Tea “Super Antioxidant”.  Not sure I believe that one, but I did believe it was green tea and thought, “Well, what the heck.”

Well, they taste green.  If you are conscious of green taste you know what I mean.  I don’t think my other Echinacea tea was green tea because it didn’t taste like green.  They are ok, I like them but I kind of just save them for when I think I need them.  When I want a yummy cup of tea they are not what I think of.  Plus they have caffeine.

Not all herb tea is decaffeinated.  Green tea has caffeine.  So if you are not drinking coffee because you don’t want the caffeine and you are drinking green tea instead, you you could still be getting caffeine.  Unless it says it is decaffeinated it has caffeine.  Sometimes I don’t mind the caffeine, in fact I will drink it because of the caffeine.  But lately it has been cold here at night and I don’t want the caffeine at night.  I wanted some decaffeinated tea.  While I was buying my calcium I clicked on their tea section and found some interesting looking tea.  It is Echinacea Immune Support.  It was on sale so I took a chance.  Ahhhhh!  I am so glad I did.

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, NiaIt has Echinacea root and Cinnamon Bark in it.  Also Cardamom Seed, Rose Hip, Ginger Root, and Elderberry Extract among other things.  This is not a green tea, but it has other things I like, for instance a yummy taste.  It is really good.  This tea is one that I think of drinking when I want to have a warm cozy cup of tea.  The moment I ripped open the little package I was intrigued by the delicious smell.

Echinacea is good for fighting colds.  Cinnamon and cardamom are anti-inflammatory spices.  Rose hips is high in Vitamin C so it has anti-oxidants.  Ginger can help with chronic inflammation and digestion.  And I just learned about Elderberry being an immune system boost.  So, with all the ingredients in here that I am familiar with I can concede its claim to be Immune Support.  Even if not, it is a good cup of tea.

Do you drink tea?  Do you drink herb tea?  Do you drink herb tea for health benefits?  What is your favorite tea? 

Posted in Food | Tagged: , , , , , , , , , , , , , , , , | 10 Comments »

Pecans – A Rich Treat

Posted by terrepruitt on October 15, 2011

PNia Teacher, Nia San Jose, San Jose Nia, Cardio Workoutecans are so rich they are like a pastry.  Full of fat and sweetness.  As you can see the nutritional facts are:

(for) About a ¼ cup

200 Calories
20 g of saturated fat
0 g cholesterol
0 mg sodium
4 g carbs
2 g dietary fiber
3 g protein

So as a dessert they are great, with 0 cholesterol, 2 g of saturated fat, and 0 sodium.  One fourth cup makes a great treat.  They have a natural sweetness that could assist in curbing the desire for sugar.

According to Power Your Diet, pecans contain monounsaturated fatty acids (which are said to assist in the reduction of  low-density lipoprotein (LDL) cholesterol).  They are a source of antioxidants.  Antioxidants are thought to help in the fight against certain diseases.  Studies have shown that antioxidants help protect against cell damage.  Cell damage is thought to be the cause of diseases such as some cancers, Alzheimer’s, heart disease, and Parkinson’s.

Pecans have many phytochemicals. Phytochemicals are presently believed to help reduce the risk of cancer.  As with many foods it has to do with fiber and their anti-inflammatory properties.  Medical research is proving that chronic inflammation is associated with many diseases.  It is not good for the body to remain in a state of chronic inflammation.  Foods that have anti-inflammatory properties can serve as a great addition to many diets.

Pecans have a large group of the B vitamins (thiamin, riboflavin, niacin, vitamin B6, Folate, and pantothenic acid) and also contain minerals such as iron, calcium, iron manganese (which is different from magnesium), magnesium, zinc, potassium, and selenium.

Also, pecans have proved in studies to help lower total cholesterol by over 10%, and the “bad” cholesterol (LDL) by OVER 15%.

And I don’t know about you, but I love pecans.  I can eat them plain, just a handful all by themselves.  Or they make a great addition to a salad.  The salad can be a combination of sweet and savory or just full of veggies.  They also make a great addition to cookies.  Lately – since I have a huge bag of them (I bought a wholesale bag . . . two pounds) I add them to cookie recipes that call for walnuts.  I actually think of them as interchangeable and use them in place of walnuts when I have a bag of pecans and not walnuts.

Pecans with a salty soft cheese makes a great appetizer.  The mixture can be spread on crackers, bread, or can be used to fill celery.  If you mix some chopped nuts with a crumbled cheese you can put it in lettuce boats.

They can add their buttery goodness to any recipe.  Because they add a flavor of buttery richness it is possible to cut down on the butter or added fat when you add them to a recipe where butter is just used as flavor.  They can be chopped and used as breading for chicken or pork  I like to use a mixture of shredded parmesan cheese and pecans to bread pork.  It can be cooked in the oven or cooked in a pan.  Either way, the butter taste from the pecans adds a decadent richness.

In their chopped form they can also be added to a chicken salad.  Than can be added to your regular chicken salad recipe or substitute, pecans and apple for the celery and onions.  Sometimes I crush some to coat the outside of the sandwich when I am making chicken/pecan sandwiches for a tea.

Nuts contain a high amount of fat but all of the additional health benefits they supply make them the perfect desert.  A little cheese and honey or jam — ahhh.  So much more satisfying than a package dessert full of chemicals.

Do you like pecans?  What do you do with them?

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Ginger, the Root

Posted by terrepruitt on September 20, 2011

Whenever I think of ginger I think of that thin pale pink wet looking stuff that is put on the plate next to the wasabi when sushi and sashimi is served.  I have never been draw to that pale-watery-skin-looking pile.  In fact I thought I didn’t like ginger because of that stuff.  I believe that is pickled ginger.  It is a bit on the spicy side.  I don’t like spicy heat at all.  I don’t even use pepper.  Not too long ago I visited a friend and she said she was going to make soup.  This was her first time making this particular soup.  It has ginger in it.  She asked if I like ginger and I think I told her I was ok with it.  Well, it turns out I really liked the soup.  I believe that one of the reasons I like the soup was because of the ginger.  It gave it a great flavor.  I have been waiting for it to get cold here in the Bay Area so I could make the soup because I have been craving it.  It cooled down one day so I thought that was the start of our cool weather so I decided to make the soup.  But I had to wait a few days because dinner plans were already made a few days out.  So, of course the day I decide to make it the temperatures are in the high 80s maybe even the 90s, but I was determined.  I made it, it came out really good.  My hubby loved it.  So now we have another dish to add to our dinner menus.  And it is something we can eat ginger in.

Of course, while I was cutting up the ginger I began to wonder about it.  What is its nutritional value if any?

According to WHFoods  1 oz has less than 5% of the RDA of potassium, magnesium, copper, maganeses, vitamin B6.

Even without a lot of nutrients it is a very effective digestive aid.  Some material I read even suggested that as one of the reason it is served with raw fish.  It has been used for over 2,000 years to treat stomach related issues.

I had heard a long time ago that it is good to help relieve nausea. It can help both the motion sick such as car sickness, air and sea sickness.  It also aids in relieving the morning sickness.  Some studies have shown that a little as a gram of ginger helps relieve vomiting associated with morning sickness.  There are even recent studies that suggest ginger relieves some of the sickness associated with chemotherapy.

Since ginger is considered an anti-inflammatory, it is not surprising to hear that it is thought to help people with inflammatory issues, such as rheumatoid arthritis and osteoarthritis.  Both the pain and the swelling have been documented as being less when ginger is included in the diet.

Some studies also show that ginger may help in stopping the growth of cancer cells.  Which isn’t surprising when at the same time it is thought that a state of constant/chronic inflammation helps contribute to the growth of cancer cells.  It seems more and more things that are found to help “fight”/”prevent”/”disable” cancer are the ones that also help with inflammation.  Inflammation is the body’s immune response it should not be a chronic state in the body.

Even more studies hint at ginger being an immune booster.  So really what have you got to lose with adding it to your diet?

Do you like fresh ginger?  If so, how do you use it?  Please share as I am just learning how to eat this amazing root.

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Anti-Inflammation Diet

Posted by terrepruitt on April 23, 2011

You know that the body being in a constant state of inflammation is not good, right?  Research and studies are relating this state of being to many diseases.  You know there are foods that have an anti-inflammatory effect on the body.  Do you know that there are foods that cause an inflammatory response in the body?

It is thought that foods that cause an allergic reaction are related to inflammation.  Since inflammation is an immune response.  One of the food groups to be avoided when on a nutrition plan to reduce inflammation in the body is dairy.  Dairy is a big allergy culprit so milk, cheese, and yogurt would not be included in this type of diet.  Although I love dairy this seems like one of the easiest things to avoid.

Another allergy food is peanuts.  This food is definitely not on the list of “can eat” if following an anti-inflammatory eating plan.  This food seems like it might be a little bit more difficult to avoid.  I would imagine if it is just being avoided with the idea to reduce inflammation it would not be so imperative to avoid things that are made in plants with peanuts as one has to do if they are highly allergic.

This diet also excludes caffeine and alcohol.  Strict adherence would entail no fried foods, no processed foods, and no corn.  I think the really difficult allergen to avoid is gluten.  It seems to be in so many things.  Things I wouldn’t have even thought of.  Since so many people are participating in gluten-free diets I have since learned a few of the things, but still.  It is in so many things it seems difficult to avoid.  Just like the items on my list*.  It is difficult to avoid them.   I keep wondering what there is so eat on a diet like this.

This diet is thought to help so many health issues.  Again from what I have seen it is thought that a constant state of inflammation is bad for the body.  It is thought that this state is a state in which diseases can infiltrate the body and its systems.  So if there are health issues I can see following this if it help relieve some of the symptoms of a particular disease.  But this type of diet is also used as a detox and to see if any of these foods cause a reaction in the body.  The plan is to not eat these foods for about two weeks then introduce them back into the diet and to check the reactions of the body.

I want to try this detox/elimination diet to see if there are some food that I should definitely cut out of my diet.  I can live without all of this for two weeks, but the gluten.  It is in so many things.  Well, I am going to research it further.  I am sure I will be posting more about this in the future, but I wanted to see what you think.

I know some of you follow gluten-free diets?  So if you follow a gluten-free diet, why?  And what do you notice, what differences in your body?  And what do you eat instead of bread?  Are they any of you that follow an anti-inflammation diet?  Please share.

*Currently my list of ingredients to avoid:  High Fructose Corn Syrup (HFCS) or Corn sugar, partially hydrogenated oils, and Canola Oil

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