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Naturally Speaking is committed to raising awareness amongst people making positive choices regarding their health and nutrition.

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Until just a couple of years ago, kale did not get nearly the same attention as other leafy greens like spinach or Swiss chard. Many people had not even tried kale and were not quite sure how it was prepared! Fortunately, that has all been changing in these past couple of years as people start to understand more about the amazing nutritional value that kale has to offer – and the amazing health benefits it offers as well. Whether it is chopped in a salad, sautéed in olive oil and garlic or put in a juicer and added to the morning smoothie, kale has got what it takes. → Read more

Is there a difference between the two aside from a few vowels?

The studies that boast of chocolate’s amazing health benefits are not referring to your average store-bought chocolate bar (damn misleading researchers). The chocolate that they’re referring to is raw cacao.

Raw cacao is made by cold-pressing un-roasted cacoa beans. The process keeps the living enzymes in the cacoa and removes the fat (cacao butter).

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacoa bean, reducing the enzyme content and lowering the overall nutritional value.

What are the health benefits of raw cacao?

→ Read more

Are you drinking enough water? Exactly how much water are you supposed to consume on a daily basis? Most people do not drink the minimum amount of water that their body needs hoping that their daily consumption of soda, coffee, juice, and tea will make up for the amount of water that they are missing. → Read more

Buying fruits and vegetables from the grocery store can be an unsightly experience. In most cases you are getting produce that is covered with germs and pesticides. In addition to that, our foods are covered with “food-grade” waxes including petroleum. Simply rinsing your fruits and veggies with plain water will not reduce the number of germs and pesticides that are lurking. Listed below are effective yet inexpensive ways of reducing the bad while maintaining the good. → Read more

Your love for avocados is oh-so right, according to a new study that finds that eating an avocado a day can improve bad cholesterol levels — at least in overweight and obese people.

Avocados have gotten a bad rap in the past because they’re high in calories and fat. But it’s their richness in monounsaturated fat that researchers say gives avocado its ability to lower bad cholesterol. → Read more

Chi Chi Chi Chia!

Chia seeds are much more than the Chia Pet that we remember from back in the day. Although flax seeds receives much of the spotlight, chia seeds provides many more benefits than flax seeds. Chia seeds come from a plant related to the mint family and is typically grown in the southwestern part of the United States and Mexico. The Mayan word for chia is strength. Which should now come as no surprise that they are recognized as being one of the most powerful superfoods around. Yes, these little seeds pack an amazing punch by being great source of fiber, vitamins and minerals, proteins, greatest source of Omega-3, an loaded with antioxidants.

Unlike flax seeds, chia seeds are easily digestable providing with those EFA’s, fiber, antioxidants minerals, protein, and fiber that we need. Chia seeds have relatively no taste so it can be sprinked on foods such as salads, cereal, yogurt, smoothies.

One to four tablespoons of dry chia seeds daily will offer you these benefits:

Weight loss: Chia seeds can act as an appetite suppressant making you feel full before consuming an entire meal. This happens because when chia seeds are exposed to water, the size and weight of the seed expands.

Diabetes Control: slows the conversion rate of carbohydrates into sugar. This ensures constant and steady energy throughout the day. Is also known to reduce the risk of Type II diabetes as well.

Excellent source of fiber: Each chia seed is covered with a layer of soluble fibers that aid in its gelling action. The external of the seed consist of insoluble fiber, which is not digested in the body and so does not add to the calorie content. This fiber helps in the smooth movement of food through the digestive tract and aids in its complete digestion. The soluble fiber and gel coating aids in keeping the colon hydrated and also ensures the effortless movement of food.

Order your chia seeds on our website HERE.

From raw cacao to goji berries, superfoods pack a punch when it comes to boosting your health and energy levels. We just can’t get enough of them! These powerful, nutrient-packed foods are amazing for your health and wellbeing. So full of vitamins, minerals, antioxidants and more – they’re incredibly potent in comparison to other foods pound for pound.

If superfoods are fairly new to you, here’s 7 of our top reasons to fall in love with them!

1. They’re Nutrient Rich!

With mineral depleted soils and year old fruit and vegetables in our supermarkets, we need foods that are loaded with nutrients to get everything we need. That’s where superfoods come in! They’re from some of the most remote, untouched locations of the world, and are packed full of goodness in every bite!

2. They Fight Off Disease!

Thanks to the overflowing, highly absorbable amount of vitamins, minerals, antioxidants and other phytochemicals, they help fight and prevent a whole host of chronic diseases! Move over synthetic multi-vitamins!

3. You Only Need A Little To Gain A Lot!

Most superfoods are so incredibly potent that you need only the smallest amounts as part of your daily diet to significantly boost your nutrition! That makes them some of the most cost-effective, potent sources of nutrients you can get, in the most readily absorbed and unprocessed form!

4. They Improve Your Appearance!

Superfoods are known for their ultra-potent antioxidant content and alkalizing properties which combine to help reduce redness, inflammation, puffiness, fine lines and wrinkles, age spots, and rough dry skin. Giving you that gorgeous healthy glow from the inside out!

5. They Give You Loads Of Energy!

Want to know our secret for bubbling energy no matter what life throws at us? Despite a healthy lifestyle overall, we supplement with energizing superfoods when we need an extra boost! If it’s not oxygenating greens and algaes, or metabolism-boosting seaweeds, it’s one of the most stimulating of all – raw cacao!

6. They Help You Feel Amazing!

When your body is flooded with goodness, you can’t help but notice a difference! Our favorite superfoods for an instant pick me up are those that are green as they’re extremely rich in chlorophyll! Chlorophyll has a very similar molecular structure to human blood, increases hemoglobin when consumed. Higher amounts of hemoglobin in the bloodstream means more oxygen-rich blood, the first and most important element that cells need to thrive!

7. They’re Waistline Friendly!

The potency of these amazing wholefoods means that a little goes a very long way! You don’t need much to reap the incredible nutrient-rich benefits, meaning they won’t affect your waistline, in fact, they’ll likely help you lose weight!

Source: Food Matters

It seems it is almost stylish for people to have a long list of foods they avoid. Some act as if the more foods you avoid, the better informed you must be. This approach is savvy when it comes to packaged items that should not even be called foods, but within the list of natural foods, diversity is best. In my practice, I have observed that limited diets lead to nutrient deficiencies, weaker digestive function and emotional stress.

Beans are a great case in point. Many either intentionally avoid them or do not think to include them in their diets. This is too bad, because research has shown that beans:

Slow aging Contain powerful antioxidants Lower blood pressure Prevent cancer Lower cholesterol Reduce food cravings Raise energy and help weight loss Improve the intestinal flora Kill fungus

If you are not eating beans, I’d like you to reconsider. In this blog, I’ll explore each of these claims in some detail. In the next, I’ll address some of the popular objections against beans.

Beans Can Help Slow Aging

Have you heard about red wine and the French’s longevity? It turns out that an ingredient found in wine, called resveratrol, might prevent the DNA damage that leads to aging. Some beans have resveratrol in amounts comparable to wine. Black beans and lentils are among the highest. [1]

Beans Are Powerful Antioxidants

Free radical damage takes its toll on your skin, immune system and brain. You may know that antioxidants from foods like blueberries, green tea, turmeric and pomegranate can help prevent this damage. Beans have as much or more antioxidants than these other foods. They also have unique antioxidants that can block enzymes, called α-glucosidase and pancreatic lipase, that lead to weight gain and diabetes. Beans highest in these antioxidants include mung and aduki beans. [2]

Beans Can Help Lower Blood Pressure

Over eight studies have been carefully done to see if adding beans to the diet could improve blood pressure. All studies showed that bean intake significantly lowered systolic (top number) and diastolic (bottom number) blood pressure. [3] The types studied included pinto, navy, northern, peas and black beans.

Beans Can Help Prevent Cancer

Cancer is second only to heart disease when it comes to adult death. The most common types of cancer for adults include breast, liver, colorectal, prostate and gastric. Not only do beans dramatically reduce the risk of all of these types of cancers [4, 5] but an extract of beans, called IP6, is being studied as a possible medicine to combat cancer. [6]

Beans Can Help Lower Cholesterol

Adding as little as one serving of beans daily can lower the dangerous LDL-C enough to decrease the risk of heart disease by up to 25 percent. [7]

Beans Can Help Reduce Cravings

Ever struggle with cravings for sweets or snack foods? Beans can help reduce cravings and cause you to prefer healthier foods.

In a study, 42 people had roughly four ounces of chick peas added to their daily diets for four weeks. By the end of 12 weeks, participants were spontaneously eating less food from all sources, especially snack foods made from flour products, like chips and crackers. Bowel regularity and overall digestive symptoms improved significantly for the group. [8]

Beans Can Help Raise Energy and Help Weight Loss

In another recent study, 35 obese men were randomly assigned to one of four diets for eight weeks, one of which was high in beans. Their weight, body composition, cholesterol levels and metabolic rate were all measured before and after the dietary change. The group on the high-bean diet saw health improvements, such as substantial fat loss, lower cholesterol, lower blood pressure and a higher rate of energy production over the eight-week period. [9]

Beans Can Help Improve the Intestinal Flora

You likely know how good bacteria are important to good immune function, skin repair and regular digestion. These organisms help because they produce short chain fats that heal our intestinal lining and lower the risks of colorectal cancer. We get tiny amounts of short chain fats from foods like coconut and butter; however, the vast majority, like butyrate, acetate and propionate, are made by intestinal bacteria when they are given the types of fiber found in beans. One of the easiest ways to keep your good flora strong is to eat beans regularly. [10]

Beans Can Help Kill Fungus

Processed food, antibiotics, oral contraceptives and stress can all lead to intestinal yeast. Yeast is bad because it can weaken your immune system and create toxins that raise inflammation. Compounds found in beans have been shown to kill fungus and prevent yeast infections. [11]

Bonus: You likely know how important getting your 5-10 servings of veggies can be. Did you know that beans count as a vegetable? [12]

The next installment in this blog will discuss the paleo concerns about beans, how to eat them without getting gas and some new ways to work them into your diet. If you want to get started right away, here is a trick you haven’t heard before: Try adding ¼ – ½ cup of cooked and rinsed navy beans to your morning smoothie. I know it sounds weird, but just try it. You won’t taste them, and they make the texture rich and creamy. Beans in the morning are especially powerful to rev up your metabolism for the whole day.

http://www.huffingtonpost.com/alan-christianson/the-benefit-of-beans_b_6402254.html?utm_hp_ref=healthy-living

 

 

 

 

 

 

 

(TRFW News) Apple cider vinegar has been long-touted to help lose weight and keep it off, but does this tart drink really work? Apple cider vinegar is a fermented beverage made from apples and a specific yeast culture beneficial for our gut health. It’s been recommended for everything from indigestion, to bloating, and even detox. (1) But what about weight loss? Does Apple Cider Vinegar Really Help You Lose Weight? Several studies say that apple cider vinegar does, in fact, help people not only lose weight, but also helps them stop overeating. The acetic acid in apple cider vinegar has been proven to lower body mass index by suppressing body fat accumulation.

During a twelve-week study, those who took at least 15 milliliters of apple cider vinegar a day lost more weight, had a lower BMI, and had a reduction in the inches of their waistline, compared to those who did not use apple cider vinegar. All subjects in the study were the same size, age, and height. (2) Another study also showed that apple cider vinegar lowers the glycemic index, which helped individuals eat at least 200-300 calories less per meal. (1) The study goes on to say that those who ate a higher carbohydrate meal and supplemented with apple cider vinegar before-hand ate significantly less and had a lower glycemic response as a result. (4)

Making the Best Decision for You…

So, the question many of you may have, is should you use apple cider vinegar for weight loss? Though that’s obviously a personal decision, this ancient drink does contain beneficial bacteria that may help improve digestive health and also aid in immune health. (1) It’s normally recommended to pour 1 tablespoon of apple cider vinegar into a glass of room-temperature water and drink it before your meals, however, you could also use it as a salad dressing or perhaps dilute it with water and add lemon and stevia to silence the strong taste of the vinegar. Keep in mind that apple cider vinegar is not recommended for drinking straight, since the acidity can be abrasive to teeth enamel. Once inside the body, however, it produces an alkaline response that can reduce inflammation and possibly help remove headaches, heartburn, candida overgrowth, blood pressure issues and various stomach problems. (3,4)

Buying the Right Kind of Apple Cider Vinegar…

Be sure to buy apple cider vinegar that is raw, organic, and contains the “mother” which is the beneficial yeast culture responsible for its health benefits. (1) Most commercial apple cider vinegars sold in stores are not organic and raw unless they specifically say so. Keep this tart miracle vinegar in your cabinet as a raw food staple and see what it can do for you!

Sources for this article include:

(1) authoritynutrition.com

(2) www.ncbi.nlm.nih.gov

(3) authoritynutrition.com

(4) www.ncbi.nlm.nih.gov

The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy. Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified. GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about. I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered. The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!). The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers. You’re going to want to sit down for this one. I’ve had some folks burst into tears in horror when I passed along this information before.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels.

While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals. The currently accepted view is that ghyphosate is not harmful to humans or any mammals. This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity. In essence: Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

Gastrointestinal disorders Obesity Diabetes Heart Disease Depression Autism Infertility Cancer Multiple Sclerosis Alzheimer’s disease

And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

 You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing. If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We only source organic, preferably low gluten, unhybridized Einkorn wheat for breadmaking, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

 What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest desiccant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Sorurce: The Healthy Home Economist

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