Heal Yourself At Home
DIY SOLUTIONS FOR YOUR HEALTH
NUTRITION LINKS

NUTRITION Related Links

“N”= Nutrition

“Live to Eat or Eat to Live”

FOODS

Fruits and Vegetables:

Fruits and Vegetables

- How much Fructose in Fruit?

- Lemon Juice

- Sulforaphane"Eat Your Broccoli!"

- Garlic

Proteins:

Dairy

Eggs

Meat

Fish

Fats:

Fats & Oils

Carbs:

Grains

Sweeteners

- Raw Honey

- Too much sugar

Fiber:

Fiber in Foods “Soluble and Insoluble”

Antinutrients:

Antinutrients

- Phytic Acid / Phytate “Malabsorption Agent”

Other food types:

Herbs, Salt and Spices

Beverages

Legumes, Nuts, Seeds, Dried Fruit

Maximize Nutrition in Foods:

Cooking - How to Preserve Nutrients in vegetables

RECIPES

Budwig Breakfast Menu

Breakfast Menu

ENZYMES

ENZYMES- “Make it Happen!”

PROBIOTICS

PROBIOTICS- “For Life”

MINERALS

MINERALS

Calcium

Potassium

Phosphate

Sodium

Chloride

Magnesium –“Missing Miracle Mineral”

Sulfur –“Healing Mineral”

Iodine–“Universal Medicine”

Fluoride

Selenium

Zinc

Manganese

Copper

Chromium

Molybdenum

Boron

Iron

ANTI

-OXIDANTS

/VITAMINS

Food /Supplemental Antioxidants

Vitamin A –“Grass Vitamin”

Vitamin B Complex

      - Vitamin B9 (Folate)

- Vitamin B12 (Cobalamin)

Vitamin C –“God's Medicine”

Vitamin D –“Sunshine Vitamin”

      Vitamin E

Vitamin K – Klotting and Kalcium”

CoQ10 –“Spark and Dampener”

     Alpha Lipoic Acid

MELATONIN –“Darkness Hormone”

Dark Chocolate –“Anti-inflammatory

/Antidepressant”

GLYCO

-NUTRIENTS

Essential sugars

FATS

HIGH OR LOW FAT - FAKE OR NO FAT?

EFAS –“The Fats of Life”

(Essential Fatty Acids Omega-3 and Omega-6)

      Damaged/Altered (Toxic) Fats

AMINO ACIDS

L-Arginine - "Precursor to Nitric Oxide (NO)"

HARMFUL

FOODS

Harmful foods / ingredients –Main Page

Genetically Modified Organisms (GMOs)

MSG“And other forms of neurotoxic free glutamic acid”

 

"Sickly Sweet"

- Aspartame -“Excitotoxin”

- Splenda (Sucralose) - “An Organochlorine"

- Too much Fructose - “Burdens liver / Increases inflammation / Favors Fat production"

- Too much Sugar - “Common addiction affecting health"

Nanotechnology

Caffeine- "The Jitter Drug"

Microwaved Foods - "Not so convenient for your health"

Chlorine - “Disease-causing Disinfectant in your Water"

Fluoride - "Mega Health fraud and Cover-up"

Food Colorings

HERBS

5-HTP - “SSRI Alternative”

DIM - “Anti-estrogen with Anticancer Benefits"

SUPPLEMENTS

Daily Nutritional Supplement Chart

 

"Green Drink" - A whole food multivitamin supplement

OTHER LINKS

Electron-Rich Foods

Bible References to Health

Sulforaphane - Eat Your Broccoli Sprouts / Brassica / Cruciferous Vegetables

Sulforaphane (SFN)

- “Eat Your Broccoli !”

SFN –Healthful / Anti-cancer phytochemical in cruciferous vegetables

Cruciferous vegetables are rich sources of glucosinolates, which the body metabolizes into isothiocyanates such as SFN - Numerous studies have shown that sulforaphane provides a number of health benefits, including anti-cancer properties.

Anti-cancer properties – a study, led by Dr. Emily Ho, associate professor at the Linus Pauling Institute at Oregon State University, discovered thatSFN selectively targets benign hyperplasia cells and cancerous prostate cells, while leaving the normal prostate cells unaffected.

–   SFN inhibited the enzyme histone deacetylase(HDAD) that plays a critical role in expression of tumor suppressor genes – and so is being pursued from both a pharmaceutical and dietary approach.

Don't overcook your veggies (steaming is best)

–   Destroys vital enzyme for SFN formation - a Univ. of Illinois study found that overcooking broccoli destroys the enzyme myrosinase, which is needed for SFN to form. Broccoli powder supplements do not contain myrosinase.

–   Boiling leaches glucosinolates into cooking water - boiling cruciferous vegetables for9 - 15 minutes decreases total glucosinolate content by 18 - 59 %.

"British Journal of Nutrition.", Sep 2003

3-day old broccoli sprouts are the richest food source of glucoraphanin, the precursor to SFN - offering 10 to 100 times more of it, by weight, than mature broccoli plants or cauliflower "Proceedings of the National Academy of Sciences." , Sep 1997. Per 100g serving, broccoli sprouts provide ~250 mg. glucoraphanin. 1-oz. serving provides 73 mg.

Lightly cooked, they taste similar to steamed spinach.

Brussels Sprouts and Cabbage are good SFN sources – of the cabbages, savoy and red cabbage are particularly high in SFN precursor, glucoraphanin, retaining most phytochemicals when eaten raw E.g. in a coleslaw..

3-day old Broccoli Sprouts

Brussels

Sprouts

Chopped Savoy

Cabbage

Chopped Red

Cabbage

Totalglucoraphanins

1 oz. = 73 mg

½Cup = 104 mg

total glucosinolates

35 mg

29 mg

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