Good Food Good Health- Garlic

Hi everyone

For many years garlic has been known to have great health benefits and is often thought of as natures own antibiotic’ but people have been wary of eating fresh garlic because of the pungent odour it leaves on your breath, or excreted through the pores. Garlic has this effect because it is a substance that is not metabolised; instead it is absorbed through the stomach lining.

Now it has been realised that taking a good quality supplement of Allicin (the active ingredient of garlic) gives you equal effectiveness, and of course you can use the odourless variety, for this garlic is aged and detoxified leaving it deodorised.

I adore garlic and am happy with garlic on just about any type of savoury food, but being the minority in the family have resorted to taking odourless capsules to keep the peace. I think garlic is one of the few foods that everybody has an opinion about; you either love it or hate it!

In fact my father-in-law Joe used to eat raw cloves every day, probably one of the reasons he is in his eighties and has never suffered from bad health. Joe originates from Poland where garlic had been used for health benefits for years and years, primarily eaten against influenza, but they would also use it topically rubbed on the soles of their feet to ward of colds and many other ailments.

But yes, there was a problem with odour and it came to a head at the maternity centre when I had our eldest daughter, the nurses could not believe how after he visited us the odour lingered, and went on to tell him they were worried it would upset the babies on the ward. Obviously he was a little offended, but more embarrassed, even though we had approached the subject before, thank goodness this time it sank in. Now he still uses garlic, but not every day, and happily takes a daily odourless supplement.

To date garlic has under gone many studies and it seems the list of its benefits keeps on increasing. The main reason I have taken garlic for several years now is because of the effect it has on strengthening the body’s immune system.

With all the stress in today’s society our bodies could do with a little help. The antioxidant properties contained in garlic comes from selenium and germanium that are sulphur-containing antioxidants that boost the immune system.

It is this property that helps rid the body of free radicals that are believed to be associated with the ageing process, growth of tumours and atherosclrosis. Garlic in it’s raw state is thought to be one of the most potent boosters of you body’s natural killer cells. This alone should encourage non-garlic lovers to change their minds.

Research has shown that garlic-Allicin is an excellent natural antimicrobial that can disable a wide variety of infectious organisms. These antibiotic properties can provide extremely active against yeast, fungi and viral infections.

Garlic is great for your heart too, as it contains properties that fight bad’ cholesterol. Nowadays we are all aware that HDL- high-density lipoprotein which is not dangerous, but LDL – low-density lipoprotein definitely is because of the fact that it can be oxidised by dangerous free radicals. Garlic’s antioxidising qualities help diminish the free radical damage.

Garlic is a natural aspirin as it can help prevent red blood cells from clumping together. Garlic naturally keeps the blood thin which is necessary for the prevention of strokes and heart attacks, so people who regularly take garlic benefit from the same aspects as aspirin but without other risks associated with it, but it should not be taken in place of prescribed medication.

Garlic is also beneficial for the cardiovascular system – circulation, and has been proven to improve circulation in the body’s peripheries, which is extremely helpful especially in the aged, when getting enough exercise is often difficult.

Studies are also being undertaken to find the effect garlic has on cancer cells, and to date the findings carried out on mice are looking good. This is really encouraging.

I hope if you are not a lover of garlic this has given a good insight into the benefits of eating garlic or at least taking a supplement. Not only will your health benefit, but you will also have the added benefit of knowing you are safe from vampires!!

Garlic has been written about throughout history. 22 Egyptian remedies using garlic were found on papyrus dating back to the sixteenth century BC. Vikings would not take to long sea voyages without garlic, because of its anti-bacterial properties, this was also the reason it was used against the plague in the 1770′s. African missionaries found that garlic was successful at stopping dysentery.

In fact my granddad grew garlic, and he used to use old cloves steeped in water to cleanse his lean-to come greenhouse, he would fervently swear that it killed mildew and other infections, and apparently having been his grandfather that passed this down to his father, was obviously well thought of for its antibacterial properties.

In our modern hi-tech world we now live in, we have all but forgotten natures own natural problem beaters and these are often absolutely harmless, with no man made chemicals to endanger the environment. Perhaps we should look closer at what our ancestors knew and we seem to have forgotten.

Good food is good health

Sandra & Ted
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Good Food Good Health – Folic Acid

Hi everyone

Most of us that are of the female sex and mothers are aware that folic acid, or as it is also known – Vitamin B9, Folate, Folacin or Pteroylglutamic acid is important during pregnancy, although it is an essential vitamin for everyone.

Folic acid was named after the Latin word folium meaning leaf, as scientists first isolated it from green leafy vegetables, and in the 1930′s was identified in helping to prevent low blood cell levels – anaemia.

Natural foods that contain folic acid include citrus fruits, strawberries, leafy green vegetables, dried peas, beans and nuts. Also some breads and cereals are enriched with it.

So by eating a varied diet of good food for good health we can all attain a healthy balance of essential vitamins including folic acid.

Folate – being a water-soluble vitamin is needed in your diet every day, as the body cannot store it, and is easily attainable by eating a well balanced diet.

The amount of folic acid recommended varies greatly in different countries but generally 0.2mcg – 200 micrograms for an adult, increasing to 400 mcg for pregnant women or women thinking of having a baby.

Folate acid is destroyed or greatly reduced in overcooked foods, so lightly cooked or steamed vegetables are best. Salad is a good option.

Sources for folic acid- micrograms per 100 grams /3.5 oz

Dark green leafy vegetables 120 – 160 mcg

Other vegetables 40 – 100 mcg

Beans – legumes 50 – 300 mcg

Breakfast cereals 100 – 400 mcg

Whole grains 60 – 120 mcg

A medium orange has 45 mcg,

AÂ large boiled egg 22 mcg,

Large jacket potato 39 mcg,

10 brussels sprouts 115 mcg,

4 spears asparagus boiled
or steamed 88 mcg

2 spears steamed broccoli 61 mcg,

1oz / 25g wheat germ 100 mcg,

7 tablespoons bran flakes 113 mcg,

One of folates most important functions is that it works in conjunction with vitamin B12 and together form healthy red blood cells.

Signs of folate-deficiency anaemia have symptoms very similar to iron deficiency anaemia, and leave you felling fatigued and weak. A lack of folate can also leave you edgy and grumpy.

Scientists agree that folic acid reduces the risk of neural tube defects – serious birth defects, and say that all women of childbearing age should take it and not just whilst pregnant, as this is often to late to prevent these defects.

Spina bifida and anencephaly are among the most serious defects that folic acid can prevent and reduce the risk by up to 70 per cent.

Anencephaly is a condition resulting from the baby’s brain not developing properly and most or all of the brain tissue is missing, this can often cause stillbirth or death soon after delivery.

Spina bifida occurs when the spinal column of the fetus does not close, this should happen during the first few weeks of pregnancy to protect the spinal cord, resulting in neurological problems and or other deformities.

Studies carried out in the 1960′s and 1970′s between folic acid and cancer connections found that cells from the cervix in women with folate deficiency looked similar to cervix cells showing early signs of cancer, and so suspected a link.

Later by the 1990′s studies found that people were more likely to develop certain cancers when lower blood levels of folic acid were present, such as colorectal and cervical.

It is not exactly clear how folic acid might affect cancer, but it is needed to help cells make and repair DNA when they divide creating new cells, also it is thought to be involved in how cells are able to tune certain genes on and off.

Scientists think that low levels can amount to changes in chemicals that affect DNA, maybe altering how well cells

can repair or divide without making mistakes, which might lead to cancer.

There is promising evidence but not conclusive that folic acid can help prevent cancer, and that it may also depend on when it is taken.

Some researchers are concerned that this may be harmful in people that have pre-cancerous conditions or who already have cancer.

Recently folic acid is also thought to help stave off dementia in the elderly as doctors found those with low levels of folate in the blood face triple the risk of Alzheimer’s developing. People who had high levels were found to have the least risk of mental deterioration.

Higher blood folate levels also suggests it may well ward off strokes and heart disease, and has been shown to reduce levels of an amino acid – homocysteine, as high levels of this has been linked with Alzheimer’s.

So for the elderly it is important that they eat a diet that is folate rich or take supplements. The safe upper level of folic acid is 1,000 micrograms.

A well-balanced varied diet of good food good health is essential for all of us and improves our immune system, which affects our well being, at any age and all stages of our lives.

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Good Food Good Health – cod liver oil

Hi Everyone

We all know cod liver oil is great for the heart but did you know that it has properties that can combat depression also.

I am a great believer in cod liver oil and take supplements of it daily along with the rest of the family. The benefits of taking omega -3 fatty acids, which are a major constituent of cod liver oil, are tremendous and greatly enhance good health.

Now researchers have another claim that it staves off depression and helps to alleviate the symptoms of depression, these new tests carried out have suggested.

The good old Scientists say that by taking a spoonful of cod liver oil or its equivalent a day, cuts the risk by 30 per cent. This is just the latest evidence of the good health benefits of the omega-3 fatty acids.

Researchers carried out tests and examined the health and dietary habits of 22,000 people, aged 40 and over, and guess what they found? The results showed that those who never or rarely consumed cod liver oil had much higher rates of stress, depression and anxiety.

And yes the nine per cent of people who took a spoonful of cod liver oil daily were 30 per cent less likely to be struck down by the blues. The scientists from Haukeland University Hospital in Bergen wrote in the Journal of Affective Disorders that ‘Daily users were less likely to suffer high levels of depression’, relating this to the probable protective effect of omega-3, reassuring this is a good food for your good health.

Did you know that around one fifth of the population at some point of their lives will suffer from depression. In England alone last year, 31 million anti-depressant pills were prescribed, a new record level!

Depression can strike at any age, rendering the sufferer incapable of carrying out many normal daily activities and very difficult to hold down a steady job.

Omega-3s are said to reduce the risk of heart attack and protect against cancer. Recently in the media, it was announced that hospitals were going to give all patients with heart attack and other cardiac problems cod liver oil supplements.

Schools over the last few years have also shown great interest in omega-3, as it is said that it boosts a child’s brain, so much so that some were said to be giving it to pupils daily. Tests were carried out showing that after a child had taken cod liver oil daily over a period of six to eight weeks, their concentration increased and there were less behavioural problems in the class.

As a family we love fish and eat it regularly, but even so, to get the full benefit of the protective effect, you need to eat oily fish for four main meals a week, and so for this reason we take capsules. Today there is no excuse for not taking cod liver oil, as generally the capsules are odourless and do not repeat, very different to my first introduction to it.

Mum used to give it me on a spoon daily and I dreaded it. I was always sure my friends at school could smell it, and this caused more arguments at home than any thing else. But now I really appreciate mum for her perseverance, especially as experts are still finding more and more benefits of regular consumption of cod liver oil.

Oily fish such as mackerel, trout and salmon are not the only source of omega-3, Walnuts, flaxseed and canola oil are naturally good sources too.

Of course you can also get your daily requirements from foods that are produced now that are enriched with the nutrient, this includes some types of milk, eggs and margarine spreads. Many yoghurts and yoghurt type drinks are manufactured with omega-3.

For optimum health the daily amount experts recommend we consume is 0.5mg of omega-3.

The oil is extracted from the liver by steaming and then pressing, and is rich in vitamins A and D.

Over the years cod liver oil was given to wartime children because of the lack of good food, the high vitamin content improved their physical good health, it

was also distributed free to pregnant women and nursing mothers.

So do not forget good food is good health

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