I was brought up in Ukraine where fermenting foods is a regular ritual in every home. People pickle and ferment foods for preservation as it’s often difficult to get certain fruits and vegetables out of season and also to make sure that the abundance of those foods in season isn’t wasted. But I wonder if my grand parents and their grand parents knew how many health benefits these fermented foods had?
Honey – The nectar of the Gods
Honey has been used as a food and as a medicine for as long as can be traced back in time. The use of honey is seen throughout various cultures, traditions and civilizations. Records indicate that raw honey is the most ancient of sweeteners, was used all throughout the world and dates back millions of years.
Do We Need to Supplement?
This would have to be one of the questions I get asked a LOT as a nutritionist. To supplement or not to supplement? Let me just start off by saying that we at Rejuvenate For Life are big believers in using real food and food as medicine.
“You can’t out-do Nature. The synergistic effect of real food is priceless. Scientists are now finding out that people taking a whole bunch of antioxidant supplements may actually be worse off than people not taking them. Why? Because taking a single extracted, heavily processed vitamin or mineral is not the same as getting that vitamin or mineral along with all the other cofactors (other vitamins or minerals that are needed for it to do its job properly) that it needs in order to perform the required function in the body. You see, all nutrients work together with a whole bunch of other nutrients in order to make things happen in the body.” – Optimum Health the Paleo Way. [Read more…]
What is cacao?
Cacao is known as the food (or drink) of the Gods! It has been traced back to the Maya people who were thought to be the first to cultivate the cacao plant around 400AD. The plant that is recognised today is actually a result of cross selection that started over 35,000 years ago and the scientific name is Theobroma cacao.
What is Aloe Vera juice?
The Aloe is a succulent plant belonging to the Liliaceal family, which is most widely known for the clear gel that is found in the leaves – commonly known as aloe vera gel. This gel is primarily used in skin conditioning agents that sooth irritated, wounded or sun burnt skin.
What is coconut oil?
Coconut oil is an edible oil, that is extracted from the meat or kernel of coconuts, which is primarily used in cooking. For many parts of the world and including places such as the Philippines, it is the most commonly used cooking oil. The oil, comprising of up to 95% saturated fat is said to have many health benefits, including anti-inflammatory properties, antibacterial and may aid in weight loss. Unlike other highly saturated and unsaturated fats, virgin coconut oil is made up of 70-85% medium chain fatty acids (MCFAs) – which are sometimes also referred to as medium chain triglycerides (MCT).
What are chia seeds?
Chia Pet – ever heard of it or had one? This is how chia first became famous, as a little ceramic pot (usually in the shape of an animal) that when watered, the chia would sprout green ‘fur’! More recently however, chia seeds have come to the forefront as a great nutritious seed – with some touting it the ultimate ‘superfood’.
What are blueberries?
The blueberry plant belongs to the Ericaceae family and to the genus Vaccinium which is of the same genus as other berries such as cranberries. They have small blue-black berries that are sweet-tasting and are well-known for their powerhouse nutrient properties.
What is kale?
Kale is very much the ‘cool and hip’ vegetable on the block at the moment! Kale is part of the Brassica group, and includes other cruciferous vegetables such as cabbages, cauliflower, Brussels sprouts and broccoli. Kale has gorgeous, sometimes very curly leaves that have a unique earthy, slightly bitter flavour to them, with quite tough fibrous stems.
What is turmeric?
Turmeric (Curcuma longa) is a plant that belongs to the ginger family. Its familiar use is that of a spice – which has a warm, bitter flavour and a bright yellow-orange colour. The part of the plant that is used is the rhizome, the bulbous root like part of the stem that grows underground. It can be used fresh (commonly found in Asian grocers or farmers markets) or in powdered form, which is how it is found in many supermarkets or speciality spice shops.