101 Foods That Could Save Your Life: Discover Nuts that Can Help Keep You Thin, Fruits and Vegetables that Fight Cancer, Fats that Reduce Blood Pressure, and Much More - Softcover

Grotto, David

Softcover

ISBN 10: 0553384325 ISBN 13: 9780553384321

Verlag: Random House Publishing Group, 2007

Inhaltsangabe

When it comes to food, nature provides a wealth of delicious choices. But each one also supplies unique health benefits. From apples to yogurt, this comprehensive encyclopedia of power foods from top nutritionist David Grotto proves that what tastes good can also be good for you—and tells you why. Did you know...

• A handful of tart cherries before bed can help you sleep better
• Hot peppers may fight skin cancer
• Potatoes may reduce the risk of stroke
• Grape juice may be as heart-healthy as red wine
• Honey can help wounds heal faster

In working with thousands of clients over many years and searching for the most nutritious and tasty foods, David Grotto made a simple but profound discovery: telling people what they couldn’t eat was far less effective than telling them what they could. So began his list of power foods, rich in nutrients, loaded with disease-fighting antioxidants and important omega fats—and surprisingly more familiar than you might expect.

More than a reference book, 101 Foods That Could Save Your Life will make a significant impact on your health by guiding you to gradually add these foods to your diet. Plus, each entry includes a history of the food’s origin, therapeutic benefits along with scientific research, tips for use and preparation, and an appetizing recipe from a leading chef or nutritionist. Prepare to awaken your tastebuds, lose excess weight, and feel the healing begin.

Über diesen Titel

Über die Autorin bzw. den Autor

David Grotto, RD, LDN, is the national media spokesperson for the American Dietetic Association, and president and founder of Nutrition Housecall, LLC, a nutrition consulting firm that offers personalized at-home and group dietary guidance. Formerly the director of nutrition education at the Block Center for Integrative Cancer Care in Evanston, Illinois, he continues his private practice. Grotto lives in Elmhurst, Illinois.

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Chapter One


Açaí (Euterpe oleracea)

ORAC ATTACK!

Did you know . . . the antioxidant capacity or “ORAC” value for a four-ounce portion of Açaí is 6576? That is more than blueberries, strawberries, and red wine combined!

What’s the Story?

Açaí (pronounced ah-sigh-ee) berries are produced by a palm tree grown in the floodplain areas of the Amazon River in Brazil. It has a unique taste—like wildberries with a hint of slightly bitter chocolate —yum! The berry, about the same size as a blueberry, is ninety-five percent seed. The seeds are discarded, leaving the skin alone for açaí products.

A Serving of Food Lore . . .

In the Amazon, açaí palms cover an area equivalent to half the size of Switzerland. Açaí is a primary food staple of Amazon River communities. It is served as a beverage and is a main part of the meal, much in the same way as bread or rice in other cultures. In the city of Belém in Brazil, more of the fruit is drunk than milk—an estimated 200,000 liters of açaí juice is consumed daily among a population of 1.3 million.

Where Is Açaí Grown?

Açaí is unique to the Amazon rainforests of Brazil and commercial production of the berry is found mainly near the city of Belém.

Why Should I Eat Açaí?

Surprisingly for a fruit, the vast majority of the calories come from fat: A four-ounce serving of pure açaí contains about 100 calories and six grams of fat. However, it is rich in anti-inflammatory omega-9 fats and also contains little sugar. Açaí contains essential fatty acids, iron, calcium, fiber, vitamin A, and other antioxidants.

Scientists have discovered that açaí is rich in anthocyanins, a special group of plant chemicals believed to have many health benefits. In fact, açaí contains ten times more anthocyanins than found in an equal serving of red wine. Anthocyanins in açaí make up only about ten percent of the total antioxidants contained within this amazing little berry.

Açaí also contains phytosterols, a plant component known to reduce cholesterol, treat symptoms associated with benign prostatic hyperplasia (swollen prostate), and help protect the immune system from physical stress.

Home Remedies

Sexual performance: Açaí combined with guarana syrup is a popular drink in Brazil. One of the reported benefits from drinking the concoction is improved sexual performance.

Beauty: Dr. Nicholas Perricone mentions in his anti-aging books that açaí has beautifying properties.

Throw Me a Lifesaver!

Cancer: Utilizing a test tube study, University of Florida researchers found powerful antioxidant compounds in açaí that greatly reduced cell proliferation and enhanced apoptosis (programmed cell death) in human leukemia cells.

Tips on Using Açaí

Selection and Storage:

• Açaí comes in juice, frozen pulp, bottled smoothies, and powder forms that are all readily available at most health food stores and grocery markets. Due to their highly perishable nature, fresh açaí berries are only available in Brazil.

• Look for flash-pasteurized açaí products which preserve açaí’s antioxidants and beautiful purple color.

Preparation and Serving Suggestions:

• Heating açaí may diminish some of its antioxidants.

• Açaí can be used to make sauces and jams.

• The pulp can be added into smoothies or beverages, spooned over cereal added to yogurt, or eaten alone.

Brazilian-Style Açaí Bowl

by Royce Gracie

Servings: 2 • Prep time: 5 minutes

Royce Gracie is an international star in the sport of jujitsu and has a long family history of using açaí for improved performance. Royce’s grandfather, Carlos, opened Brazil’s first jujitsu academy and began to incorporate açaí into his own diet and those of his students many years ago. Our family loves this recipe over yogurt, ice cream, pancakes . . . you name it! All four ingredients are powerhouse foods.

Ingredients:



Directions:

Blend all the ingredients in a blender until thickened. Top with organic granola and additional organic honey to taste.

Break it down . . .

Calories: 190; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 10mg; Total carbs: 44g; Fiber: 2g; Sugar: 34g; Protein: 3g.



Agave (Agavaceae)

¿DÓNDE ESTÁ, AGAVE?

Did you know . . . at the turn of this century, tequila production had risen so dramatically that the blue agave plant (also used to make agave nectar) was on the verge of extinction?

What’s the Story?

There are over three hundred species of agave plants. Tequilana, or blue agave, is the most widely known and available. The name agave is of Greek origin and means “noble” or “illustrious.” Agave goes by many other names including maguey, mescal, lechuguilla, amole, and century plant. Though over 200 million blue agave plants are grown in several regions of Mexico, only a small percentage of them are used for agave nectar production.

The heart of the plant is often referred to as the “piña,” or pineapple, which holds the naturally sweet juice used for both tequila and nectar production. The juice can either become “dark,” “amber,” or “light,” depending on the processing. Unfiltered dark agave has a stronger flavor, while the light variety, which has had the solids removed, has a more refined flavor. The liquid is then heated to make concentrated syrup, much like maple sap is heated to create maple syrup, with a consistency a little thinner than honey.

A Serving of Food Lore . . .

Agaves were cultivated for centuries by Native Americans. In the seventeenth century, the Portuguese and Spaniards brought agaves back to Europe from the Americas. The Spaniards are actually credited with fermenting the juices from the agave and creating what we now know as tequila. Another fermented beverage made from agave was called pulque, made by Native Americans for use in religious ceremonies. Agave nectar has become increasingly popular as an alternative sweetener to sugar in the United States.

Where Is Agave Grown?

The agave plant is native to arid and tropical regions from the southern United States to northern South America, and throughout the Caribbean. The agave has long been cultivated in hilly regions of Mexico.

Why Should I Eat Agave?

Agave syrup (or nectar) is about ninety percent fructose, a form of natural sugar found in fruit. Fructose does not impact blood glucose (glycemic) levels as dramatically as other sweeteners such as cane sugar. Even better, because fructose is sweeter than table sugar, less is needed in your recipes. Agave also contains a complex form of fructose called inulin. A type of friendly bacteria called bifidobacteria, digests inulin to produce short-chain fatty acids that have been shown to fight colon cancer. Agave also contains sapogenins which have anti-inflammatory and anticancer properties.

Home Remedies

Mexican folklore has revered agave and considered it sacred for its ability to purify the body and soul. Ethopians have used agave branches as natural toothbrushes, while the Aztecs treated wound infections with concentrated sap.

Throw Me a Lifesaver!

Anti-inflammatory: An animal study found those who were treated with an extract from...

Details zur Ausgabe

• Verlag: Random House Publishing Group
• Erscheinungsdatum: 2007
• Sprache: Englisch
• ISBN 10: 0553384325
• ISBN 13: 9780553384321
• Einband: Taschenbuch
• Auflage: 1
• Anzahl der Seiten: 464
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: preigu; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; 49078; Deutschland