A Double-Duty Herb (Cilantro)


Cilantro is on the list as a double-duty herb because it not only beautifies your garden, as well as spicing up dishes to your health.  

Cilantro, or coriander, has been in use for thousands of years. Even though it is a “trendy” herb, it can be traced as far back as 5,000 B.C. The word coriander comes from koris, the Greek word for bedbug. It was so named because the unripened seeds, as well as the leaves, are said to smell like bedbugs. The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant. The crushed seeds and leaves were often used in poultices and salves.

Cilantro seeds, also known as coriander, have even been found in ancient Egyptian tombs, like King Tut’s tomb. The ancient Israelites were also familiar with coriander. In the Old Testament Bible (Exodus 17:31) we read: “The house of Israel called the name therof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.”  Ancient Greece used cilantro essential oil as a component of perfume.  In medieval times, the Romans used it to cover up the smell of rotten meat.  Today, Cilantro is best known for how well it detoxifies the human body from Toxic Metal Cleansing. It is packed with micronutrients (various types of chemicals that are found in trace amounts in the foods we eat, protecting our bodies from disease, slow the aging process, and help every system in our bodies work properly). Most people recognize “micronutrients” by common names like vitamins (that can be broken down by air, heat, and acid), minerals (inorganic substances that maintain their chemical structure), and antioxidants.  It also has antioxidants and other medicinal compounds that can have a huge impact on overall health.

Cilantro is one herb with fantastic flavor (at least for some) and a fantastic healer.  Here are some of its benefits:

1.  Cilantro may be able to help prevent cardiovascular damage.
2.  Cilantro In The School of Life Science in Tamil Nadu, India, the activity of cilantro leaves and stem used in cuisine would be a remedy for diabetes because of its ability to lower blood sugar.
3.  Cilantro has a rich and strong antioxidant activity.  The primary job of antioxidants is to protect your cells against oxidative stress neutralizing the effects caused by free radicals the primary cause of aging and other types of degenerative diseases such as cancer, heart disease, diabetes, arthritis, macular degeneration, Alzheimer’s disease, and many more.

Each antioxidant has its own specific characteristics and benefits, so getting the widest variety of antioxidants is very important.  In other words, eating a variety of the right foods can keep you young and disease-free longer both inside and outside.

4.  Cilantro may help improve sleep quality due to its natural sedative properties.

5.  Cilantro flushes the body of heavy metals We have a variety of toxic heavy metals (about 23 different types) all around us affecting our gastrointestinal, neurological, and respiratory systems, as well as other bodily functions, from the batteries in our storage drawer, to pesticides, to our technology that we use every day.  Amazingly, science has found that cilantro can remove much of the heavy metals from our bodies.  Douglas Schauer of Ivy Tech Community College in Lafayette, Indiana, tested different plants for potential filtering properties.  They discovered cilantro to be the most powerful in removing lead from the water.  It may be an effective chelation therapy for people who have excess mercury in their systems.  It has been shown, after long-term use, to remove mercury from the tissue. There are very few herbs that can remove heavy metals from the body, and cilantro is one of them.
Cilantro is best used in conjunction with chlorella, another binding agent, because it, “mobilizes more toxins then it can carry out of the body. [using cilantro and chlorella] can naturally remove an average of 87% of lead, 91% of mercury, and 74% of aluminum from the body within 42 days, a study conducted by healthcare professionals at The Optimal Wellness Test Research Center in Nevada (not affiliated with Dr. Mercola’s Optimal Wellness Center in Ilinois).”(1)

Why cilantro plus chlorella together?

Because cilantro changes the electric charge on intracellular deposits of heavy metals to a neutral state, which relaxes their tight bond to body tissue, freeing them up to be flushed from the body.

Chlorella possesses the capacity to absorb heavy metals, before it is discharged, and to recover the bio-available fraction of the metal in the process. Chlorella eliminates heavy metals from the body – from the brain, intestinal wall, muscles, ligaments, connective tissue, and bone.(2)

6.  Cilantro is a good source of minerals like:
  • (potassium) crucial to heart function and plays a key role in skeletal and smooth muscle contraction and nerve impulse transmission. Each 100-g serving of raw cilantro leaves provides over 521 mg potassium.
  • (calcium) helps regulate heart rate and blood pressure.
  • (manganese) helps in bone development, wound healing, metabolism, helps the body form connective tissue, blood clotting
  • (Iron) helps prevent anemia by building up blood supplies.
  • (magnesium) synthesis of proteins, bone structure, helps cells communicate in many physiological processes
  • (sodium) Each 100-g serving of raw cilantro leaves provides only 46 mg sodium that helps lower LDL cholesterol and reduce hypertension by lowering blood pressure!
7.  Cilantro is rich in many vital vitamins: (3)
  • (Vitamin A) helps with macular degeneration, red eyes, and eye disorders.
  • (Vitamin B) It acts on calming the nerves, helping to relieve anxiety and reducing the harmful effects of stress.
  • (Vitamin C) helps fight off infections and urinary tract infections. The ancient Egyptians used coriander tea to treat ailments such as urinary tract infections and headaches.
  • (Vitamin K) plays the strongest role in bone health, and cilantro is one of the richest herbs in this vitamin. It provides about 258% of DRI (Dietary Reference Intakes). Vitamin-K has a potential role in bone mass building through the promotion of osteotrophic activity in the bones.
  • Niacin (B3) Helps improve cholesterol levels
  • Folate (B9) Critical for metabolism, normal nerve development, and proper brain function.
  • Riboflavin (B2) helps metabolize B6, B9, B3, and Iron and more.  If you suffer from migraines, B2 has been known to decrease their frequency. B2 breaks down macronutrients like proteins, fats, and carbs and converts these key nutrients into usable energy.

8.  Cilantro acts as a natural antiseptic and anti-fungal agent:

  • for the skin and disorders like dermatitis and eczema.
  • improving oral health.
  • The antimicrobial substances in cilantro help prevent and cure smallpox too!

9.  Cilantro’s natural antibacterial properties may help protect against both food- and waterborne diseases, including food poisoning and dysentery.

10.  Natural Internal Deodorant

Chlorophyll in Cilantro is a great way to detox the body from the inside out. Flushing out toxins from the liver, kidney, and digestive tract helps remove excess bacteria from the body that would normally sweat out and accumulate in your armpits and feet. Bacteria dislike chlorophyll due to the high oxygen content.

Makerskit Mason Herb Garden Gift Set, Basil/Cilantro/Mint/Parsley Growing Cilantro From Seeds

Cilantro or coriander will grow in a great variety of locations and conditions in all zones. However, it does best in sunny locations on rich, well-composted patches that are well-drained.  It is better if you sow the seeds directly in a pot in which you want it to grow in because cilantro has a long taproot and it doesn’t transplant well. Sow seeds 1/4 inches deep. Keep the soil moist until the seedlings germinate. If you have grown them in the seed tray, once the plants have formed 2-3 leaves, plant them to their final location in a pot. Cilantro needs a pot that is deep and wide.(4)  

If you’re planting grocery store seeds, gently crush the seed husk before sowing as cilantro seeds are enclosed in a husk that you’ll need to crush to improve the germination rate. Cilantro can also be dried or frozen for long-term use. Freezing does retain more of the flavor, though dried cilantro is a bit more convenient to cook with.

You can add this delicious herb to smoothies, soups, stews, guacamole, salads, and yummy ethnic dishes.  Here are a couple of recipes to try:



  • 1/2 cup olive oil
  • 1/2 cup honey (substitute 1/4 cup of agave for type O non-secretors)
  • 1/2 cup lime juice
  • 1/2 cup cilantro
  • 1 clove garlic (minced)
  • jalapenos (optional for blood type O)
  • avocado (optional for blood type A and type O non-secretors)


Add all ingredients in a blender and blend for 30 to 40 seconds.


Prep Time:  3 mins
Total Time: 3 mins
Avocado Cilantro Cream – Easy to make tangy dipping sauce for tacos and other Mexican goodies. Avocado, Cilantro, Lime and Sour Cream are blended together.
Course: Appetizer
By: Living Sweet Moments(5)
  • 2 Avocados ripe
  • Juice of 2 limes
  • 1/2 Cup of Sour Cream (*My thought not the authors is to replace sour cream with avocado)
  • 1/4 Cup of Cilantro stemmed
  • 1/2 Teaspoon of Onion Powder
  • 1/4 Jalapeno minced (optional)
  • Salt and Pepper
  1. Place all ingredients in a food processor or high-speed blender
  2. Pulse until the sauce becomes creamy. Check for seasoning and correct if needed
  3. Serve and enjoy!

Cilantro PestoCilantro Pesto Recipe

  • Prep time: 10 minutes
  • Yield: About 1 cup


  • 2 cups, packed, of cilantro, including stems
  • 1/2 cup blanched almonds
  • 1/4 cup chopped red onion
  • 1/2 teaspoon chopped and seeded serrano chile (optional)
  • 1 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil

1 Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

2 In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.

3 Slowly add the oil: With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Whatever you don’t use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.(6)

Thank you so much for taking the time to stop by.  It shows your interest in health or your curiosity.  If you enjoyed this post and learning about Cilantro, please press the follow button, like it, and share how it helped you.  If you know someone who could be helped by this information please pass it on. People are destroyed from a lack of knowledge. (Hosea 4:6)  I’d be very grateful if you’d help it spread the word so that more people can live their best life now free and to the fullest.

(1)Natural Society



(4)Balcony Garden Web

(5)Living Sweet Moments

(6)Simply Recipes

Fake or Real – which are you? (Coloring Food Beautiful Summary)


The healthiest diet consists of a rainbow of colors from the garden, but has been hijacked with artificial colors.  In this series I have attempted to expose the detrimental effects from artificial colors we have grown used to eating.  I have covered eating the real rainbow in my Color Me Beautiful Series: RED, YELLOW, BLUE, GREEN, and ORANGE.  You will see the difference between the two (artificial vs authentic), so I encourage you to check out those articles and find out the different between them and the artificial food dye rainbow.

FDA (Food & Drug Administration)

Do you think the FDA has your best health in mind?  According to it’s regulatory guidelines, a declaration of all colorings added to butter, cheese, and ice cream, is voluntary according to § 101.22 – Foods; labeling of spices, flavorings, colorings and chemical preservatives.  I would encourage you to read up on the government’s regulations.

There are no warnings in the U.S. (as there is in the European Union) that alert parents that the dyes contained in the foods have been shown to cause behavioral changes and attention issues in children. Today’s artificial dyes are mostly derived from petroleum – the same petroleum we use to fuel our cars.

Did you know that the color of your food, dishes, table linens, and even wall color can all have an affect on your appetite? Some color can excite your senses and entice you to eat more, while others can actually help curb mindless snacking. Here is a chart to put it all in perspective…For instance dish-ware that’s all white can encourage over eating and leave you feeling less satisfied.

Perceived affects of colors: food marketers capitalize on emotional eating.

  • Red This is appetizing.
  • Yellow This will make you happy.  
  • Green This is natural and healthy.  Eat without risk.
  • Orange This will satisfy you.
  • Blue Suppresses appetite.  

Color & Shopping

A study on the impact of coloin marketing found that as many as 90% of shoppers make snap judgments about products based on color alone—in 90 seconds or less.(1)

Why does the food industry go artificial?

Why bother with artificial or synthetic, food colorings? Aren’t there enough natural colors to go around? A big reason to go artificial is cost. Synthetic dyes can be mass-produced at a fraction of the cost of gathering and processing the materials used to make natural colorings.

Another reason is shelf life. Artificial dyes might be longer-lasting than natural ones of the same color. Also, although nature produces an impressive hue of colors, those suitable for use as a food dye are limited. But there is no limit to the variety of colors that can be artificially produced in a lab.

  1. Companies like using them because they are cheaper, more stable, and brighter than most natural colorings.  The dyes protect against color loss, even out natural variations in food color and make “fun foods” colorful and more visually appealing.
  2. Food manufacturers use synthetic dyes mainly for marketing reasons and to meet new consumer demand.  (This means we, the consumer, have influence with our pocket books.)
  3. Food industries are ignoring the guidelines provided by these regulatory agencies to sell their products in a large scale.

Enticing consumers to buy and especially children.  Children are the Main Victims of Food Dye.

Let’s take a look at Be Food Smart’s report cards on each of the acceptable FDA colors:

Report Card/Grade:  “D

Alternate Names:  Allura Red AC, FD&C Red. No. 40 Calcium Lake, FD&C Red. No. 40 – Aluminum Lake (2)

Found in: soft drinks, candy, children’s medications, cereal, beverages, snacks, gelatin desserts, baked goods, ice cream

You can read the full article of Red40 here.

Report Card/Grade:  “D”  You can read the full article of Yellow 5 & 6 here.

Alternate Names: Tartrazine, Y4, Coal Tar Dye

Found in: candy, soft drinks, cereal, gelatin desserts, baked goods, ice cream, pudding, snack foods, energy drinks, flavored chips, jam, yogurt, pickles, dessert powders, custard. (2)

You can read the full article of Yellow 5 & 6 here.





Report Card/Grade:  “D”.  

Found in:  baked goods, cereals, ice cream, snacks, candies and cherries. (2)

You can read the full article of Blue here.

Report Card Grade: “F”  Found in: salad dressings, cereal, pre-cooked pasta, baked foods, candied fruit, candy, yogurt. (2)

You can read the full article of Green here.


Report/Grade: “F”  Orange

Used for coloring surfaces and casings of frankfurters and sausage. (2)

You can read the full article of Orange here.

Reported reactions to artificial dyes include:

  • ADHD
  • Anaphylactic reactions
  • Bedwetting
  • Confusion
  • Ear infections
  • Eczema
  • Frustration
  • Hives
  • Hyperactivity
  • Itchiness
  • Lack of concentration
  • Mood swings
  • Obsessive/compulsive behavior
  • Sleep disturbances
  • Temper tantrums
  • Violent outbursts

Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children.

Artificial food colors (AFCs) in foods and beverages may be harmful to children. This study assesses the percentage of grocery store products marketed to children that contain AFCs, by category and company. The research team collected product and food-color information about 810 products in one grocery store in North Carolina in 2014. Overall, 350 products (43.2%) contained AFCs. The most common AFCs were Red 40 (29.8% of products), Blue 1 (24.2%), Yellow 5 (20.5%), and Yellow 6 (19.5%). (3)

Percentage of products with AFC’s:

  • in candies (96.3%)
  • fruit-flavored snacks (94%)
  • drink mixes/powders (89.7%)

Behavioral measures:

A study enrolled about 300 preschool and elementary school children in the United Kingdom.  They were challenged with behavioral measures used by   The study used two different mixtures: Mix A included 20 mg artificial food colorings for 3-year-old children and 24.98 mg for 8- to 9-year old children. Mix B included 30 mg for the younger children and 62.4 mg for the older children. The doses for the 3-year-old children corresponded roughly to the amounts found in 112 g of candy.  Some of these measures are used in ADHD research and diagnosis, while the Southampton study was aimed more general question of behaviors evoked by food colors.  Combined into a single score it was demonstrated that there were statistically a significant adverse responses in both groups of children to the food color challenge. (4)

Who would have thought that our government would condone dyes made from the same petroleum that fuels our vehicles.  What is crazier yet in my mind is that most consumers don’t seem to be disturbed by it.  Most consumers blindly trust the government and those scientists who falsely educate the public to line their pockets.  I hope you learned something from this series as I did. Why compromise with fake beauty when real beauty is life giving?  It is my hope that this series educated and influenced all of you to vote with your dollars. I truly believe that if consumers stop purchasing artificially dyed and flavored foods we can make an impact.  Buy real foods to create those beautiful colors that have lasting value for you and your families health.

So what will the food of the future look like? You may already know about edible spray paint developed by a German food company, The Deli Garage.  It came up with World’s First Edible Spray Paint called Food Finish, it has absolutely no taste itself and can be applied to all foods. has already manufactured an edible spray paint called Food Finish, which can be applied to any food. It comes in red, blue, gold, and silver colors.


Eating involves more than just taste. It is a full sensory experience. Both food scientists and chefs will tell you that the smell, sound, feel, and, yes, the sight of your food are just as important as taste to fully appreciate what you eat. It is a powerful tool to help you make better choices, but it will take practice.

Beyond taste, the bigger question you should start ask yourself when deciding what to eat is…“How will eating this make me feel?” The next time you sit down to eat, before taking that first bite, pause for 20 seconds and be aware of how you feel at the present moment. Are you focused, tired, low energy, high energy, jittery? Take stock of this feeling, and then go ahead and eat your meal.  Pay attention to your energy levels, your cognitive function, your anxiety levels, and your focus. And a really big one…are you sleepy?  (5)

Preparing Natural Dyes

With hyperactivity in children, increased food sensitivities, and even rashes and eczema, it’s more and more important to know how to make your own homemade food coloring versus the traditional rainbow of risks using artificial dyes.  If you’re making Easter eggs:

Why Add Vinegar to Egg Dye?

Most instructions for dyeing an egg say to add vinegar to the dye mixture, but why? When an egg is soaked in an acidic mixture, two things happen. First, the eggshell reacts with the acid and produces carbon dioxide gas. (That’s why bubbles form on the surface of the eggshell while it soaks.) The shell then starts to dissolve, which increases the surface area of the egg and exposes more of the egg to the dye.

There are two types of natural ingredients to make dyes:

  1. those that are sufficient as dyes on their own (e.g. espresso, beet juice, or wine)
  2. those that need to steep in water in order to create the dye (e.g. spices, onion skins, and cabbage leaves). I’ve marked the ingredients that need to be steeped first with an asterisk (*).  Please visit Nourishing Joy for the asterisk (*) list.

How to make steeped dyes:

To make the steeped dyes, combine the water and colorant and bring to a boil. Boil gently for approximately 15 minutes, then cool the liquid to room temperature.

As for how much of each ingredient to use, count on 4 tablespoons of spice or 4 cups of coarsely chopped vegetables per quart of water.

For example:

  • if you want to use chili powder as your colorant and you want to make 2 cups of dye, you would use 2 cups of water and 2 tablespoons of chili powder;
  • if you want to use beets as your colorant and you want to make 1 quart of dye, you would use boil 4 cups of water with 4 cups of cubed beets.


Two cups water + two cups peeled, grated beets + vinegar (1 tablespoon per cup of liquid that remains after you simmer the grated beets and water)


2 cups yellow onion peels + enough water to cover skins by 1 inch + vinegar (1 tablespoon per cup of liquid that remains after you simmer the onion peels and water)


Two cups water + 1 tablespoon turmeric + 2 tablespoons vinegar creates this vibrant yellow on white eggs and a deep gold on brown ones. The egg to the left of the one marked “turmeric” above is an example of what a brown egg looks like.

Green / Blue

2 cups shredded purple cabbage + enough water to cover cabbage by 1 inch + vinegar (1 tablespoon per remaining cup after the dye is boiled)

To make green frosting, mix 1/2 tsp spinach juice with 2 Tbsp frosting.


1-2 cups beet kvass – as much as is needed to cover the eggs.

To make purple frosting, mix 1/4 tsp grape juice concentrate with 2 Tbsp frosting.


  1. Bring dye matter and water to a boil. Turn heat down to low and simmer, covered, for 15-60 minutes until desired color is reached. Keep in mind that the eggs will be several shades lighter so it’s best to go for deep, rich hues.
  2. Remove liquid from heat and let cool to room temperature.
  3. Pour dye through a mesh strainer into bowls/mason jars and add 1 tablespoon of vinegar for each cup of dye liquid.
  4. Add hardboiled eggs to dye and place in fridge until desired color is reached. I started mine in the early afternoon and let them set overnight.

Please take a look at the following colors to find some other helpful tips and ways to color food naturally:  red, yellow, blue, green, and orange.

Color are so much fun, and add so much to our eating pleasure.  I hope you enjoyed learning how to use real colors.  Join me next time as we begin a new series on how to enhance your eating pleasure on how to Spice Up Your Life.  Until next time.

Thank you so much for taking the time to stop by.  It shows your interest in health or your curiosity.  If you enjoyed this post, please press the follow button, like it, and share how it helped you.  If you know someone who could be helped by this information please pass it on. People are destroyed from a lack of knowledge. (Hosea 4:6)  I’d be very grateful if you’d help it spread the word so that more people can live their best life now free and to the fullest.

1 The Kitchen

2 Be Food Smart

3 PubMed


5 Optimize Yourself



Clever Orange

The companies know how color effects and consumer and are willing to take a risk on the consumer banking on them not being educated or the power of the enticing color stimulates the consumer beyond control.  Take a look at just a couple of the psychological effects of the color orange:

  • Orange is associated with healthy food and it stimulates the appetite.
  • Orange motivates people talk and eat for a long time.
  • Orange also relates to adventure and risk-taking.
  • Orange is a warm and inviting color, it is both physically and mentally stimulating, so it gets people thinking and talking!

The food industry is quiet clever for sure.  Let’s take a look at how clever.

Skittles® Original | Taste The Rainbow® slogan is just a taste of how these companies market their products.  But, they are nowhere near as beneficial as the true plant chemicals you see in fruits and vegetables.  I would encourage you to browse the Color Me Beautiful series.  Under the Home tab you can click to find the true colors of the rainbow in this series.

There are many foods that you would never guess were artificially colored.  To name a couple, did you know…

Cheese comes in orange and white, right? Well, not exactly. The truth is cheese, especially cheddar, is naturally white or light yellowish. The yellow pigment comes from beta carotene, a colorful plant nutrient that’s transferred from the grass cows eat into their milk. In the 17th century, English cheesemakers realized they could skim off the cream, which contains most of the beta carotene, and sell it separately for more profit. To keep the yellow-orange color that people expected, they started adding coloring from saffron, carrot juice and currently annatto (a natural coloring made from the seeds of the achiote tree, though some is synthetically made).

Oranges aren’t orange all the time. Some growers looking for year-round sales spray the skins with Citrus Red #2, an artificial dye certified by the FDA to give oranges the consumer-pleasing eye-popping look of their namesake color.  Buy organic brands (which don’t allow dyes) or select those grown in California or Arizona (two states that prohibit Citrus Red #2).


  • D&C Orange #5 – Drugs: mouthwashes and dentifrices that are ingested drugs (GMP), and external drugs (at most 5 mg per day). Cosmetics: lipsticks (at most 5% by wt. of finished product), mouthwashes and dentifrices that are ingested cosmetics, and external cosmetics (GMP) 74.1255, 74.2255, 82.1255
  • D&C Orange #1, 3, 4, 8, 10, 11, 14-17 – Sep. 4, 1966 – 81.30(d) no longer authorized or has been restricted.

In 1978, FDA proposed Banning Orange B, but it never finalized the ban because companies stopped using it. However, in the Code of Federal Regulations, Title 21, Volume 1, Revised as of April 1, 2018, Cite: 21CFR74.250, Orange B an azo dye has received approval by the FDA for safe uses and restrictions for coloring the casings or surfaces of frankfurters and sausages subject to the restriction that the quantity of the color additive does not exceed 150 parts per million by weight of the finished food.

In animal studies potential problems are shown with the spleen, lymphatic system, and kidneys when exposed to Orange B.

In addition, as you learn in elementary school, all you do is mix two colors and you get another color.  Where does the orange that you see in Skittles (red 40 lake, yellow 6 lake, yellow 6).  What about beverages like Crush Orange (Yellow 6, RED40) etc. Again take a look at the orangish colors in food such as cereals, baked goods, snack foods, ice cream, beverages, dessert powders, and confections.  You can educate yourself more on the Yellow 5 & 6 and RED40 by clicking the following article links: Yellow 5 & 6 and RED40.

According to Be Food Smart’s report card, FD&C Orange 3 receives a failing grade: “F”.  (click the “F” and find out why.)

If Kraft Dumps artificial food dyes after a massive petition led by activist, Vani Hari, the Food Babe in 2015, then consumers can do the same thing now by voting with their dollars.  We need to let the food industry know that it doesn’t “pay” to buy these food stuffs.  By food stuffs I mean “fake food”.  Dare I say it?  A majority of food on the shelves is artificial, not real anyway.  If we want to feel good about the foods that we eat and serve your family, we need to step up and put a little fire under these giants seats.

What can you do? Use the following natural spices.

  • Paprika          Ground chili peppers          Orange-red
  • Saffron          Crocus flowers                    Orange-yellow

What would stimulate you to become an activist and let the fake food industry know that it doesn’t “pay” to mess with our food?

Thank you so much for taking the time to stop by.  It shows your interest in health or your curiosity.  If you enjoyed this post, please press the follow button, like it, and share how it helped you.  If you know someone who could be helped by this information please pass it on. People are destroyed from a lack of knowledge. (Hosea 4:6)  I’d be very grateful if you’d help it spread the word so that more people can live their best life now free and to the fullest.

Precision Nutrition

Skittles® Original | Taste The Rainbow®

Code of Federal Regulations, Title 21, Volume 1, Revised as of April 1, 2018, Cite: 21CFR74.250













Food Smart

A Cosmetic Shame – Yellow 5 & 6

Yellow, the color that stimulates appetite and triggers the feelings of happiness and friendliness, gives us a warm fuzzy feeling like the sun.  When the LORD God created light, this literally created the possibility for us to see living beautiful colors for our benefit in so many ways.  

Since we eat with our eye’s first, it is no wonder the food industry uses color in their fake food because of the psychological nature of it to the consumer.  But, we must remember the purpose of these chemicals is often to mask the absence of real food, to increase the appeal of a low-nutrition product to children.  These artificial colors continue to be known as the secret shame of the food industry and the regulators who watch over it.

  • quinoline yellow (E104)
  • FD&C Yellow 6 – *sunset yellow-orange shade FCF (E110) (3,558,351
  • FD&C Yellow 5 Tartrazine (E102) Yellow shade (3,756,551 pounds of dye)
  • Alternative names – Tartrazine, Y4, Coal Tar Dyes
  • Yellow No. 5 and Yellow No. 6water-soluble food colorings used in some medicines, most foods, and often beauty products.  They are banned in Norway, Austria, and Germany. Delisted are FD&C Yellows No. 1, 2, 3, and 4.


Yellow 5 (aka Tartazine, E102): synthetic lemon yellow that is made from petroleum (crude oil from the ground).

  • it contains the cancer-causing compounds benzidine and 4-aminobiphenyl. 
  • Six of the 11 studies on Yellow 5 showed that it caused genotoxicity, a deterioration of the cell’s genetic material with potential to mutate healthy DNA. 
  • Yellow 5 combined with sodium benzoate could result in hyperactivity in children.

It’s found in gelatin desserts, candy, pet food, and baked goods.  It is often fed to chickens to make their egg yolks more appealing.

Side effects of yellow 5: ingestion, anxiety, migraines, clinical depression, blurred vision, itching, general weakness, heatwaves, worsen asthma symptoms, feeling of suffocation, cause allergy-like hypersensitivity reactions, purple skin patches, and sleep disturbance. Tartazine, Yellow 5 (watch video)


YELLOW 6 LAKE is really bad stuff combined together from lots of chemicals. Benzenesulphonic acid treated with hydrochloric acid and sodium nitrite.  Since it is a lake, salt has been added to it so it is insoluble in liquids.  The resulting dye is purified and isolated as the sodium salt.  Out of the numerous artificial dyes under the Federal Food Drug and Cosmetics Act (FD&C).

Yellow #6 belongs to the monoazo class of colorants that is yelloworange in color.

  • is a toxic chemical
  • is a sulfonated form of Sudan I

Sudan l is a poisonous substance that was one of the original petroleum azo compound dyes developed in the late 19th century during the European textile boom.  A tiny proportion of people express an allergy to yellow #6 and experience symptoms, such as hives, asthma and skin rashes.  70 percent of the global use of dyes are azo dyes, which are among the most hazardous.

  • it is heavily correlated with hyperactivity, especially in children.
  • is linked to some types of tumors. 
  • may have a relationship to adrenal and kidney malfunction
  • *Yellow #6 (E110): Banned in Norway and Finland. Due to the same cancer-causing compounds as Yellow #5, it causes tumors in the kidneys and adrenal glands of laboratory animals.
  • In “Food and Chemical Toxicology” in 2010 noted that both Yellow No. 5 and Yellow No. 6 food dyes changed the chemical functions of the liver and kidneys.

Side effects – gastric upset, diarrhea, vomiting, nettle rash (urticaria), swelling of the skin (angioedema) and migraines, linked to hyperactivity in young children

Further reading:  Is It Bad For You

What’s the Big Deal?

Regardless of how many of these turn out to be proven or not, I am not sure how eating a product that was made from industrial coal-tar can be good for you.  At best, there is no nutritional value.  At worst, it may be causing a whole host of problems.  Even if you’re not sensitive to Yellow Dye, would you knowingly feed your children coal-tar? Which has nothing to do but give dangerous diseases or conditions to people?

Why would the FDA allow an industry to put yellow dye in anything?

It may ATTRACT the children.

But then, adults are children at heart also, aren’t we?

The FDA continues to justify the negative effects of artificial dyes on human health, in spite of numerous studies highlighting these effects.

What Yellow No. 5 and Yellow No. 6 is in: skittles, jello, gelatin desserts, dessert powders, pet foods, American cheese, macaroni and cheese, Starburst, frostings, Oreos, ice creams, flavored milk, yogurt, carbonated beverages. color bakery goods, cereals, crackers, beverages, dessert powders, candies, gelatin desserts, sausage, pickles, hot dogs, cosmetics, drugs (yellow vitamin capsules) and on and on.  Allergy-symptoms

Don’t assume that only yellow color foods include this dye, but few white cup cakes also contain yellow dye as an ingredient.  It is best to read the labels.

Where can you find easy, natural dyes?

Does Trader Joe’s sell natural dyes?  Not a single one.  If you shop there, encourage them to carry the products you see below and in this Red – Appealing Danger Color Food Beautiful series. (Click link for last months suggested coloring producers.)

Americolor food coloring natural?  Sorry, what may be the best-selling premium brand still uses the synthetics.

Here is a list of safe food coloring manufacturers: Have you made your Christmas cookies yet?

Using Color Gardens colors

(I do not benefit financially from this referrals)

What can you do?

  1. Use a smidgen of Tumeric Powder for a truer yellow color.
  2. Using annatto or paprika will produce more of a rusty orange versus a yellowish.
  3. For your non-dessert recipes, such as if you want to make vegan cheddar cheese using ground nuts, then mustard seed powder along with nutritional yeast is a good alternative for creating that yellow-orange hue.
  4. Please visit my blog post Yellow, The Vision Vitamin of the benefits of natural yellows.

Several major multinational companies that do not use dyes in Europe said that they don’t use dyes in Europe because government has urged them not to—but that they would continue to use dyes in the United States until they were ordered not to or consumers demanded such foods.

Consumers should not have to wait decades, if not forever, for companies to voluntarily remove questionable dyes from their products. The FDA, which is charged with protecting the public from unsafe food ingredients, should ban all of the dyes.

It is reported that 90 percent of all dyes used in the US involve these three food dyes —red #40, yellow #5, and yellow #6.

What else can you do?

  • Lobby your government Representatives to push for the removal of toxic dyes
  • *Get educated about what is in your food.  READ LABELS.  Read more in the Food Dyes Rainbow of Risk.
  • *Use your purchasing power and avoid foods with toxic dyes
  • Right to companies expressing your views
  • Reduce or stop consuming processed food
  • *Buy organic, but still look for dyes.
  • Cleanse and detox your body to remove the cumulative chemicals

 You have more influencing power than you think!

In the US, Kraft Macaroni and Cheese contains the artificial food dyes Yellow 5 and Yellow 6. These unnecessary – yet potentially harmful – dyes are not in Kraft Macaroni and Cheese in other countries, including the UK, because they were removed due to consumer outcry.  Isn’t it time we cried out, enough is enough.  We need to get smart, be wise with our food choices for our families health.

Why not sleep well at night knowing you are using beneficial colors to liven up your food?  Just think about all the nutritional benefits you gain from these real and beneficial colors.  Hmmm, I think I need to cover the nutritional benefits of these at some point.

Thank you so much for taking the time to stop by.  It shows your interest in health or your curiosity.  If you enjoyed this post, please press the follow button, like it, and share how it helped you.  If you know someone who could be helped by this information please pass it on. People are destroyed from a lack of knowledge. Hosea 4:6.  I’d be very grateful if you’d help it spread the word so that more people can live their best life now free and to the fullest.


Global Healing Center

Readers Digest

What is that ingredient

What is YELLOW


U.S.Department of Health & Human Services – Yellow 5 Lists other household items

U.S.Department of Health & Human Services – Yellow 6 Lists other household items

RED – Appealing Danger


Dactylopius coccus costa (female bug) carmine or cochineal extract (Carminic acid)

Red happens to be the most used color out of all the colors in the food industry, especially the most prolific artificially colors in candy.  In nature, red is a very appealing food color; many fruits are colored red to indicate ripeness.  Some of the red coloring we use in food is actually made of crushed bugs (Soylant Red – Carminic acid). Carmine is a beetle native to South America used over many hundreds of years as a dye for blankets and cotton.  Now, it is found in our food.  Eew, creepy, crawly bugs.  Although it is natural, and many cultures eat beetles and other bugs, this one can cause severe allergic reactions.  I don’t know which is worse, the Carmine or the artificially made one from coal tar sludge.

I have learned to extremely enjoy history and how things come to be.  Here is a little history of our appealing first color in this series, the RED40!  History tells us that color additives typically came from substances found in nature, such as turmeric, paprika and saffron.  By the 20th century, new kinds of colors appeared that offered marketers wider coloring possibilities.

In the 1800’s, some manufacturers colored products with potentially poisonous mineral- and metal-based compounds resulting in injury and even death.  To mask poor product quality or spoiled stock, food producers deceived customers by using color additives.  By the 1900’s, unmonitored food colorings spread through many food items that were derived from aniline, a petroleum product that in pure form is toxic and dubbed “coal-tar”.  Strong economic incentives phased out the use of plant, animal, and mineral sources.  In the passage of the Federal Food, Drug, and Cosmetic Act of 1938 the FDA’s mandate included the full range of color designations to separate their hues.  Consumers can still read these on product packages: “FD&C” (permitted in food, drugs and cosmetic); “D&C” (for use in drugs and cosmetics) and “Ext. D&C” (colors for external-use drug and cosmetics).  We would be wise to take advantage of this information on packages and become knowledgable of what it all means for our own benefit.

FD&C RED No. 1 – BANNED in 1961 – due to cancer concerns

FD&C RED No. 2 – BANNED in 1976 – carcinogenic; increases bladder tumor risk (found on Florida oranges)

FD&C RED No. 4 – BANNED in 1964 – due to cancer concerns.  They were banned by FDA in foods, ingested drugs, and ingested cosmetics in 1964, but are permitted for external use only.

What happened to FD&C RED 3?

FD&C RED No. 3 (Erythrosine) – was recognized in 1990 by the FDA as a thyroid carcinogen in animals and is banned in cosmetics such as lipsticks, in externally applied drugs and as a pigment form called ‘lakes’ in food, drugs, and cosmetics. The FDA still permits Red 3 in ingested drugs and foods.  It is known to be linked to Thyroid Cancer/linked to allergies and ADHD in children.

Can food dye cause hyperactivity?

Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone.  FD&C RED No. 3 is a synthetic dye with a cherry-pink stain used primarily for food coloring. In foods it is used to dye cake decorating gel, candies and popsicles, among other food items such as sausage to maraschino cherries.

Red 3 was found to cause DNA damage in human liver cells in vitro, comparable to the damage caused by a chemotherapy drug whose whole purpose is to break down DNA, but Red No. 3 was also found to influence children’s behavior over 30 years ago and to interfere with thyroid function over 40 years ago.  Many parents were desperately searching for a solution to their children’s behavior problems.  They knew how debilitating hyperactivity (now called attention deficit hyperactivity disorder or ADHD) was to their children and their family.  It is estimated that over half a million children in the United States suffer adverse behavioral reactions after ingesting food dyes.  A good read on the topic of ADHD and food coloring is in this SEEING RED.pdf.

Why is it still legal?

Good question!  By 1985, the FDA had already postponed action on banning the Red No. 3 twenty-six times, even though the Acting Commissioner of the FDA said Red No. 3 was “of greatest public health concern,” imploring his agency to not knowingly allow continued exposure (at high levels in the case of Red No. 3) of the public to “a provisionally listed color additive that has clearly been shown to induce cancer while questions of mechanism are explored.”

That was over 30 years ago and it’s still in our food supply.

In 1990, concerned about cancer risk, the FDA banned the use of Red No. 3 in anything going on our skin, but it remained legal to continue to put it in anything going in our mouths.  Seriously?!

Then we have the BIG RED!

FD&C RED No. 40 – Allura Red AC

FDA regulations state that Red40 must be listed on labels as “FD&C Red No. 40” or “Red40.” However, manufacturers don’t have to specify how much is in their product.

As mentioned above, RED40 Is the most-widely used dye and is a certified color that comes from petroleum distillates or coal tars.  Red is one of the most prolific artificial colors in candy.  Allura Red (AC) was originally introduced in the United States as
a replacement for the use of amaranth as a food coloring.  However, Allura Red (AC) is banned in many European countries solely.

Dyes lack nutritional value and are often used as cheap replacements for healthful ingredients. For example, most of the color in the “carrot- flavored pieces” in Betty Crocker’s Super Moist Carrot Cake Mix comes not from the smidgen of carrot powder, but from the Yellow 6 and Red40 dyes.  Similarly, there are no cherries or berries in Tropicana Twister Cherry Berry Blast.  The color comes primarily from Red40.

Foods that aren’t red or orange can still include Red 40.

  • You can find it, and other artificial food colors (AFCs), in cheeses, peanut butter crackers, salad dressings, and marshmallows.  Do you consume any of these products?  Bakery, Candy, Cereals, Dairy, Drinks, Sauces, Snacks

  • You can also find red dye in drinks marketed as healthy, such as sports drinks and nutritional shakes.  
  • Red dyes are also found in these foods that are not red. For example red dye is used in combination with yellow food coloring to give peanut butter-flavored food a golden color.
  • Even unexpected foods such as pizza may contain red dye, so it’s necessary to scan or read the labels of everything you purchase. This includes foods marketed as healthy such as fiber bars and oatmeal with fruit.

I wouldn’t be surprised if there are more products with RED40 under these categories.  Learning a new habit to read the labels would be better.  Here is a list of the different RED40 names.

  1. Red 40
  2. Red No. 40
  3. FD & C Red No. 40
  4. FD and C Red No. 40
  5. Allura Red
  6. Allura Red AC
  7. C. I. 16035
  8. C.I. Food Red 17
  • Allura Red has been determined to cause behavioral & developmental problems in children (increased hyperactivity in 8‐ to 9‐years old children) and is a carcinogenic & mutagenic azo dye causing cancer growth in cells.
  • Red40 lowers reproductive success in rats. It also reduced parental and offspring weight, decreased brain weight, and lowered chances for survival in newborn rats.
  • Artificial red is known as a toxic endocrine disruptor.  This means it disrupts normal hormone function.

The allowed amount of food dyes certified per person has more than doubled over the past four decades:  10 mg was the typical daily challenge dose of Red40, 14 people may consume as much as 52 mg of Red40 in a day, according to the FDA in 2014, and some children between the ages of 2 and 5 consume 38 mg of Red40 in a day.  Ironically, two-forms of the drug Ritalin, which is often used to treat children with ADHD, contain dyes as the first inactive ingredient.

After receiving much backlash from concerned consumers, some companies are now using natural dyes as alternatives to Red40. These Red40 alternatives can be derived from natural products such as beets, elderberry, and purple sweet potatoes.

It is very encouraging to see that major companies including Kraft, Campbell Soup, Frito-Lay, General Mills, Kellogg, Chick- l-A, Panera, Subway, and Taco Bell have pledged to stop using AFCs in their products.  For these companies to make such a commitment is huge, but the battle continues on and are still commonplace in supermarkets, schools, and restaurants, which puts the burden on families to learn of dyes’ effects and try to keep their children from eating artificially dyed foods.


  1. Avoid using any foods with artificial dyes
  2. Read the ingredient list before using them.
  3. Learn how to make your own colors from plants:
  4. Please visit my blog post Power & Passion of the benefits of natural red foods.

Vegetable powders are great ways to add vivid colors without adding excess liquid, so if you’re wanting a deep red, for example, use beet powder rather than beet juice.


  • pure beet juice
  • beet powder
  • pure pomegranate juice
  • red raspberry purée, strained to remove seeds

To make a concentrate, place about 1 cup of freshly squeezed juice over very low heat. The only way Nourishing Joy has been able to do this successfully is with a mini-crockpot. She uses this one.  (I do not benefit from this sale.)

Leave the lid off the pot so the liquid can evaporate and heat until the juice begins to thicken and drips slowly off a spoon rather than running off easily, about 24 hours, give or take 8 hours depending on your climate and pot. The liquid will be less than 1/4 of its original volume.  Store in the refrigerator for 2-4 weeks.

Red Sprinkles

1. Peel, then thinly and evenly slice or grate beets and place on a dehydrator sheet.

2. Set temperature to 150′ and dehydrate until crispy.

3. Allow to cool then remove and pulse in blender. For small jobs you can use this.

4. Store in an airtight container until ready to use.

Red Liquid

  1. 1/2 cup cooked beets canned
  2. 1/2 cup of beet juice

Blend until smooth.  Strain.  Pour in glass container and store in fridge for up to 4-6 weeks

Buy the bottle to store here at Amazon.  (I do not benefit from a sale.)

If you do not want to make your own, here is Natures Flavors in powder and liquid forms.  (I do not benefit from a sale.)

Red Velvet Cupcakes

Gluten-free vegan red velvet cupcakes with a natural red hue, a tangy frosting, and a secret chocolate center. Delicious, healthy, and with no oil or sugar!

For a visual live demonstration click here.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 cupcakes


  • 1 cup [pitted Medjool dates (about 12)
  • 1 cup water
  • 1 small beet (about 1.5 inch diameter, peeled)
  • 1 tbsp baking powder
  • 2 tsps cacao powder
  • 1/2 tsp vanilla extract
  • 1 cup oat flour


  • 8 pitted Medjool dates
  • 1/2 cup non-dairy milk or water
  • 2 tbsps cacao powder


  • 6 oz . coconut yogurt (So Delicious Plain Greek Cultured Coconut Milk)


  1. Cupcakes: Blend the water, dates, vanilla, and beet on high till there are no chunks.
  2. Add the remaining ingredients. Blend till combined.
  3. Spoon into a cupcake pan that is lightly oiled or use paper liners.
  4. Bake for 22-24 minutes at 350F.
  5. Cool completely.
  6. Chocolate Filling: Blend all the ingredients till smooth. Remove the center of the cupcakes with a cupcake corer or a small cooke cutter. Spoon in the filling.
  7. Frosting: If the yogurt is lumpy, whisk first, then pipe or spread onto cooled and filled cupcakes. Serve immediately.

If you try any of these, I would love to hear your thoughts about it and what you used the color red for.

Thank you so much for taking the time to stop by.  It shows your interest in health or your curiosity.  If you enjoyed this post, please press the follow button, like it, and share how it helped you.  If you know someone who could be helped by this information please pass it on. People are destroyed from a lack of knowledge. Hosea 4:6.  I’d be very grateful if you’d help it spread the word so that more people can live their best life now free and to the fullest.


  1. Feingold
  2. Health Line
  3. Your Daily Vegan
  4. RED40
  5. Integrative Nutrition
  6. Feastingonfruit
  7. Nourishing Joy
  8. EataPlayLoveMore
  9. BiggerBolderBaking

Food of Kings


As the season of spring approaches, one can find asparagus lovers walking along the side of a dirt road in Iowa, looking for wild asparagus growing in the ditches.

Originating 4,000 years ago the eastern Mediterranean regions of the Greeks, Romans, Syrians, Spanish, Persians, and Babylonians this elegant spring vegetable was prized so much so that Queen Nefertiti of Egypt considered asparagus the “food of gods.” Meanwhile, King Louis XIV of France named it the “food of kings.”  Early Greeks and Romans actually believed that asparagus had healing qualities and could be used to treat bee stings and toothaches.  In 1100 AD, Byzantine physicians had declared it a medicinal plant.  Romans considered it an aphrodisiac.

Urine Production

A natural diuretic, asparagus can help increase urine production in the body.  By expelling water from the body, it reduces the concentration of unnecessary salts and fluids.

This is helpful for people suffering from edema, which is retention of water in the body tissues or high blood pressure.

Good for Digestive Tract 

Asparagus has a lot of soluble and insoluble fiber, which is crucial for digestive health.  Dietary fiber
removes mucoid plaque and other toxins from the gut while being expelled.

With regular bowel movements, you find relief from constipation, and gain some protection from colon cancer.  The fiber inulin (a prebiotic ‘a good bacteria food source’ complex of sugar used medically to test    kidney function) in asparagus promotes healthy bacteria growth in the gut.

Healthy Bone

Being rich in vitamin K, asparagus helps lower the risk of coronary calcification and coronary heart disease.

Vitamin K helps you absorb more calcium, and you can thereby prevent osteoporosis and bone fractures.


Significantly lowers miscarriages or neural tube defects because of folic acid, while chances of low weight, premature delivery, and retardation decrease.



Destroys Carcinogens

Carcinogens are a substance capable of causing cancer in living tissue.

Rheumatism is a disease marked by inflammation and pain in the joints or muscles.

Asparagus is particularly efficient in immunizing against varieties of bone, breast, lung, pancreatic, cervical, and colon cancers.

Vitamin B3 Niacin (9%) can reduce swelling and lower joint pain.Asparagus has been shown to have anti-inflammatory and analgesic properties.

Since inflammation and chronic oxidative stress often cause cancer, the  anti-inflammatory benefits of asparagus can be a great way to ward it off.

Fights Depression

Depression is becoming more common every day partly because of increased stress and partly because of high homocysteine (amino acid) levels, which impede the pathway to the brain for nutrients and blood cells.  This affects production and secretion of some important hormones, such as serotonin, dopamine, and norepinephrine.   These hormones make you feel good and keep your spirits high.  Besides regulating your mood, these hormones also regulate sleep and appetite, so including asparagus in your diet can help ensure emotional stability.

High homocysteine levels also increases chances of heart diseases.

Blood-Sugar Regulation

The soluble fibers and antioxidants in asparagus can help prevent type 2 diabetes.  They slow down the absorption of glucose in the digestive tract, while the antioxidants remove inflammation associated with    diabetes.

The B vitamins also help metabolize starches and sugars and help manage blood sugar.

Calcium has direct effect on the pancreatic cells that regulate insulin secretion.

Skin Health 

Asparagus is excellent for getting rid of acne (even the severe type).

Its antioxidant glutathione fights free radicals and reverses the aging effect of sun damage on skin.

It also helps heal skin wounds faster.

Copper also helps build collagen and produces elastin (a protein forming the main constituent of elastic connective tissue), which improves the skin’s firmness and elasticity.

Kidney Stone Prevention

Asparagus also contains vitamin B6, which decreases urinary oxalate production, a factor behind calcium oxalate kidney stone production.

It can flush out superfluous salt and fluids from your body as well as toxins in the kidneys, which can help prevent kidney stones from forming.

Anti-urolithiatic (Urolithiasis describedcalculi or stones that form the urinary tract) effect, which can help prevent or cure urinary tract infection by eliminating formation of stony concretions in the tract.

If you aren’t suffering from uric acid kidney stones, however, and want to prevent kidney stones in general, asparagus is a great choice.

Menstrual Health

PMS, mood fluctuation, cramps, and uncomfortably heavy  flows often accompany periods.

Asparagus contains vitamin K and calcium, which can help  combat these symptoms if you happen to have them.

Vitamin K regulates our hormones so that you don’t experience cramps and other pains of menstruation.

Boosts Fertility

It reduces lipid per-oxidation in sperm cells, keeping them
healthy and motile, and also thickens the lining of the uterus.

Vitamin C plus Folate promote and nourish sperm cells and increase sperm count, keeping it voluminous and healthy.

Mainly, Folate helps create sperm cells with the correct chromosomal structure that is required for fertilization.


Hangovers are often accompanied by:  anxiety, nausea, fatigue, dehydration, and stomach disorders.


Brain Health

The impact neurodegenerative diseases, such as Parkinson’s, Alzheimer’s, and Huntington’s, can be very harmful.

By adding more asparagus to your diet, however, you can lessen your chances of developing such diseases.



Interesting Facts:

  • White asparagus is grown underground or under plastic domes, and the lack of chlorophyll gives it its shade.
  • Purple asparagus is naturally grown and has a fruity flavor that is often enjoyed raw.
  • When it’s really hot outside, asparagus can grow up to seven inches in a single day.
  • Asparagus, coming from the salty Mediterranean basins, can tolerate high levels of soil salinity, which is why farmers once used sea salt as a herbicide.

Recipe tip: In a small bowl, combine 2 tablespoons sesame oil, 1 tablespoon olive oil, 1 crushed garlic and 2 tablespoons sesame seeds. Brush the mix over the asparagus and grill for about 4 minutes on each side.






Ravishing Radishes



                    Big Ravishing, Health Benefits 

                               in a Little Package

  1. How can something so little have such big health benefits that the Chinese not only used it for medicine but was also valued in Greece so much so that gold statues were fashioned in their image?  
  2. Could The Radish be the #1 blood cleanser?
  3. Why you should eat the greens!  
  4. Learn how to create this beautiful plate of radishes as a center piece. (watch video here: Radish Rose Flower Garnish)
  5. Why are some Radishes hot? *See interesting facts below

The green parts of a radish contain more nutrients than the entire radish itself.  They help provide a nutrient rich diet and also some important minerals like iron (helps to maintain healthy cells, skin, hair and nails), calcium, folic acid, vitamin C and phosphorous that are essential for many bodily functions.

    • They help prevent scurvy
    • Help treat painful conditions like hemorrhoids (piles) .
    • Rheumatism
    • High Iron ideal deterrent to fatigue
    • And more reasons listed below

Radishes have be around for a long time before the Roman Empire to be used as a food and for medicine, for the ability to decrease excess heat in the body that can build up during the warmer months. Even the Centers for Disease Control (CDC) and Prevention reports that radishes were once so valued in Greece, that gold statues were fashioned in their image.  Radishes were used to heal cuts and bruises, keeping your memory sharp, for maintaining fluid balance in your body, to treat coughs, liver problems, and arthritis.  You will understand why upon reading further.  Yet Radishes are one of the most ignored vegetables on your local produce aisle and they shouldn’t be!  The Greeks served their radishes with honey and vinegar.  Try this and let me know how you like them.


If you have chronic bronchial flare-ups, sinus infections or asthma, radishes can act as a natural decongestant.

Healthy Heart

Potassium (K) the third most abundant mineral found in the human body. Potassium is a health insurer as it keeps the heart beating.The fiber (one-half cup of radishes contains 1 g of fiber), vitamins and minerals in radishes make them a smart choice for cardiovascular health. They’ve been shown to lower cholesterol, manage diabetes, regulate blood pressure and blood sugar levels, relieve congestion, and prevent respiratory problems such as asthma or bronchitis.

Digestion & Detoxification & Jaundice

Concerned about yellow tinge in the skin, mucus membranes, or eyes often present in newborns.  Jaundice occurs when bilirubin builds up in bile faster than the liver can break it down and pass it through your body.  Your liver and gallbladder depend on bile to keep them running smoothly, and radishes have been shown to stimulate bile production. The sulfuric properties of radishes also help regulate bilirubin production by removing it. and flush the excess from your blood. Radishes also inhibit red blood cell damage by supplying fresh oxygen to your blood. The fiber content regulates bowel movements to flush toxins more efficiently and to help prevent constipation.

Kidney Cleanse

There are few foods that work as well as the radish at preventing urinary tract infections (UTIs). Drinking juice that includes radish eases the burning most experienced during a UTI and shortens the length of time you’ll have to deal with the infection. Radishes are a natural diuretic, purifying the kidney and urinary systems and relieving inflammation.

Improve Skin Conditions

Disinfectant antibacterial and anti fungal properties help clear up skin conditions and soothe rashes, dryness, and other skin disorders.

Sooth sore throats

Their pungent flavor and natural spice can help eliminate excess mucus in the body and can be especially helpful when fighting a cold. Radishes can help clear the sinuses and soothe soar throats too.

Vitamins C

Radishes are an excellent source of vitamin C that works in the body to:

    • rebuild tissues
    • blood vessels raising blood acidity, and physicians recommend 750-1,500mg of daily Vitamin C intake)
    • Maintains and keeps bones and teeth
    • Cellular damage that can lead to cancer and other diseases (cancer, heart disease, stroke)
    • Natural cleansing effects (The Vitamin C Flush – enema-like evacuation although its primary purpose is getting vitamin C into the tissues and cleaning gut.)
    • Can help prevent viral infections increasing immunity of the body

Vitamin C is water soluble, which means it is not stored in the body and you must replace it daily. A 1/2-cup serving offers 8.6 mg.

Folate (vitamin B9) is one of many essential vitamins. Folic acid (the synthetic version) is a form of folate used for food fortification and supplements. Folate is important because it plays a role in:

    • DNA synthesis and repair.
    • Encourages cell and tissue growth
    • Supports Normal Fetal Development
    • Promotes Sperm Viability
    • Great for the Heart (helps metabolize homocysteine into methionine, an essential amino acid)
    • May Reduce the Risk of Stroke
    • Encourages Normal Cholesterol Levels
    • Provides Neurological Support known to encourage the creation and absorption of neurotransmitters
    • Great for Colon Health
    • Reduces the Risk of Age-Related Macular Degeneration
    • It has a positive action on cardiovascular, neural and psycho-emotional health.

Other less prominent nutrients that support the healthy properties of radishes are:

    • riboflavin (regulating the thyroid activity)
    • good amounts of copper (Copper is one of the minerals required for coding enzymes, producing melanin and tissues in our body.)
    • vitamin B6 (Vitamin B6 helps in building many amino acids which help in proper transmission of nerve impulses)
    • magnesium known to help muscle spasms (helps in maintaining normal muscle and nerve function
    • manganese (strong antioxidant that scavenges the free radicals in the body and is essential for the metabolization of cholesterol, carbohydrates, and protein.)
    • calcium (bone and teeth)

Interesting Facts:

  1. Night of the Radishes: In Oaxaca in Mexico, December 23rd is known as “The Night of the Radishes” (Noche de Rabanos). The festival features depictions of all kinds of subjects, including nativity scenes – all carved from radishes!
  2. Did you know radishes can cure ills? Radishes can help with stomach ache and hiccups (but too many can make you burp …. !)
  3. *Hot weather, hot radishes: If it’s a long, hot summer, you get hotter radishes and similarly when it’s milder you get cooler radishes.
  4. Ancient Wages: Radishes, onions and garlic were paid as ‘wages’ to the Ancient Egyptian labourers who built the Pyramids.

Sources:                                                                                                  NUTRIENT BALANCE INDICATOR™ at Nutritiondata.self.com

“Let food be thy medicine, and medicine be thy food.” Hippocrates
Promoting a lifestyle of preventative care!
WELLNESS PRINCIPAL:  Health comes from within.  You cannot buy it in a bottle.

Please visit Catherine’s Pinterest boards by clicking this link:  Catherine’s Place.   There, you will find a variety of healthy sources, natural solutions, recipes, God’s Creation, and SO MUCH MORE.  Grab yourself a healthy snackmake yourself comfortable, and take time to browse through the wealth of information and be not only inspired but uplifted.



The Fiber Fruit

Pears are an integral part of the fruit diet of many cultures around the world, and these oddly shaped and succulent fruits certainly provide a lot of nutritional value and medicinal benefits.

Pear trees can withstand cold temperatures, which is one reason they’re harvested year-round and grown in nearly every continent on Earth.

Pears and apples have similar molecular qualities and fiber contents, but a major difference between pears and apples is that the flesh of pear contains stone cells (also called “grit”) while apples don’t.

Digestion and Intestinal Health: Eating more pears is a great way to prevent or treat digestive issues. With a single serving of pears providing 18% of the daily requirement for fiber intake, they can be a very strong agent for digestive health and function. Most of the fiber is non-soluble polysaccharide (NSP), which means that it acts as a bulking agent in the intestines.

Doctors generally consider pears to be a hypoallergenic fruit because they are less likely than other fruits to produce an allergic response when eaten, which is good news for even infants and making homemade baby food. Because pears produce relatively few allergic reactions, allergists often place this rarely allergenic tree fruit on the menus of control diets to help patients identify other allergies.  For those who suffer from digestive issues or reactions eating a pear is a good choice.

Pears (rank #2 of 20) as the ultimate high-fiber food. The specific type of gritty fiber found in pears called pectin (considered to be a natural diuretic and has a mild laxative effect) is very useful in helping to lower cholesterol levels naturally. by binding to bile salts—which are made from cholesterol—and carrying them out of the body reducing risk of stroke by up to 50%. Fiber regulates bowel movements and recedes the chances on constipation, as well as diarrhea and loose stool. Furthermore, it stimulates secretion of gastric and digestive juices so food moves smoother, in a more digested state as natural constipation relief remedy and hemorrhoid remedy and treatment.

Pears have been suggested as traditional medicinal treatments in various other health conditions including colitis, chronic gallbladder disorders, arthritis, and gout.

Are you getting enough fiber?

Recommended Daily Fiber: Women 25 grams Men 35-40 grams

Cancer Prevention: Also, the gritty nature of pear fiber helps it bind to cholesterol and helps remove cancer-causing chemicals and free radicals in the colon and protects that organ from their damaging effects.

Makes a Good Pre- or Post-Workout Snack: 2Pears are one of the lowest calorie fruits.  They are a high-energy, high-nutrient food with a low impact on weight gain and obesity. Therefore, people trying to lose weight often turn to pears to get the most “bang for their buck”.  An average pear has just over 100 calories, which is 5% of daily calorie allowance of a healthy diet. A pear is a great filling, hydrating snack that won’t weigh you down, and it also has immense nutritional value.

Control Diabetes: The bloodstream slowly absorbs a pear’s carbs (just about 26 grams per pear), preventing a spike in blood sugar.

Antioxidant Activity: Antioxidants work to eliminate the free radicals that accumulate in the body following cellular metabolism. These free radicals mutate healthy cell DNA into cancerous cells, and can cause a number of other devastating conditions. Antioxidant components of vitamin C, vitamin A, and flavonoid compounds like beta-carotene, lutein, and zeaxanthin (the most common carotenoid found in nature is a lipid soluble antioxidants), all of which are found in pears, can seriously help rid the body of these dangerous compounds.

Cancer Prevention: Antioxidants are primarily praised for their anti-carcinogenic activities, and pears have been connected to prevention of a number of different types of cancer, including colon, rectum, breast, prostate, and lungs. This is not unique to pears, but they do have a high antioxidant score, compared to many other fruits.

Immune System Health: Similarly, the immune system of the body is also boosted by the activities of antioxidants and vitamin-C. Vitamin C has long been known to be beneficial for the immune system, as it stimulates white blood cell production and activity. Traditionally, fruits like pears have been suggested to eliminate simply conditions like the common cold, the flu, or various other mild illnesses that a quick immune system boost could help cure.

Blood Pressure: Pears are a wonderful source of potassium, which means that they can have a significant impact on heart health, because potassium is a well-known vasodilator (dilator of blood vessels). This means that it lowers blood pressure, which reduces strain to the entire cardiovascular system and makes it harder for clots to form or harm you. Furthermore, it increases blood flow to all parts of the body, which oxygenates the organs and promotes their effective function. Lowering blood pressure is also connected to a lower chance of cardiovascular diseases like atherosclerosis, heart attacks, and strokes. Finally, potassium works as a fluid regulator in the body, meaning that it keeps the various parts of the body hydrated, and ensures the balance of essential fluids in the cells and organs. Without potassium, many of our most essential functions would be either slowed down or stopped altogether!

Wound Healing and Tissue Repair: Vitamin C is also an essential part of synthesizing new tissue in various organs and cellular structures of the body. This keeps the body metabolism running smoothly and ensuring that all functions operate properly. Furthermore, wound healing is sped up with high levels of ascorbic acid, so small injuries, cuts, and damage done by injuries and diseases can be fixed faster if you add high levels of this essential nutrient to your diet, which pears do provide. It also helps to repair damaged blood vessels, which reduces the strain on the cardiovascular system and prevents certain heart diseases from developing.

Improved Circulation and Red Blood Cell Count: For patients that suffer from anemia or other mineral deficiencies, pears can be very helpful, due to its content of copper and iron. Copper facilitates and improves the uptake of minerals into the system, and increased levels of iron mean that red blood cell synthesis increases. Iron is an important part of hemoglobin and anemia is another name for iron deficiency. You can prevent fatigue, cognitive malfunction, muscle weakness, and organ system malfunction by consuming foods high in iron and copper, both of which are found in significant amounts in pears.

Birth Defects: Folates are another of the valuable nutritional components of pears. 4 Folic acid has been positively correlated with a reduction in neural tube defects in newborns, so eating folate-rich fruits like pears can protect the health and happiness of your baby, so pregnant women are always encouraged to monitor their folic acid levels.

Inflammation Reduction: The antioxidant and flavonoid components of pears can also induce anti-inflammatory effects in the body and reduce the pain associated with inflammation diseases. This includes the reduction in symptoms of arthritis, rheumatic conditions, gout, and similar conditions. Most fruits have these effects, although citrus fruits are not quite as effective.

Bone Health: The high mineral content of pears, which includes boron, magnesium, manganese, phosphorus, calcium, and copper, means that you can reduce bone mineral loss and debilitating conditions like osteoporosis and general weakness of the body due to lack of support from the bones.

Skin, Hair, and Eyes: One of the most versatile vitamins in the human body is Vitamin A. Pears are high in vitamin A.  They can reduce the effects of aging on the skin, like wrinkles and age spots. This powerful fruit can also reduce  hair loss, macular degeneration, cataracts, and various other conditions associated with the aging process.


Fewer than 5 percent of average Americans eat enough dietary fiber on a regular basis. Be aware that moving too rapidly from a diet low in fiber to one high in fiber can cause digestive side effects like gas, abdominal cramping and diarrhea.  Dietary fiber is found only in plant-based foods — meat, poultry, seafood, eggs and dairy products don’t contain any


  1. Dr. Axe
  2. Livestrong
  3. Organic Facts
“Let food be thy medicine, and medicine be thy food.” Hippocrates
Promoting a lifestyle of preventative care!

WELLNESS PRINCIPAL:  Health comes from within.  You cannot buy it in a bottle.

Put A Spring In Your Step

Are you ready to feel goofrom head to toe?

What brings a smile to your face?  Does your heart feel full with the beauty of Nature?  Do you enjoy hearing the  melodies of birds that sing?  Do you indulge in the sweet smells of budding flowers?

When I hear the word green I think about life, a fresh new start, healing, and nature.  Spring is the season of resurrection, the period of renewed hope and quickened senses.  Spring gives a man a new sense of life. When the spring comes, life in its tenderest, loveliest, and most delicate forms springs out of the cold and frozen earth.  God speaks to us through the our physical senses.  Spring delights the heart, gratifies the eyes, charms the ears, and excites with its smells. When “Spring has Sprung”  it is the perfect time to create new beginnings in our being about how we might keep an eternal spring in our step.

Just think what goes into the creation of green:  green being created with the combination of yellow and blue. Yellow is happy, warm, cheerful, friendly, and energetic while we find the mental clarity and optimism with the emotional calm of blue.  Yellow’s warming and blue’s cooling effects work together to bring this positive energy.  Green represents life and abundance, growth, hope, harmony and fertility. (Please visit my yellow and blue articles to learn more about these two colors.)

The color green also brings balance, contentment, and stability. Wow! Think of it. This brings a fantastic balance to our bodies which our bodies aim for. Green is Spring! *:) happy Spring brings a fresh new start and a renewing and a restoring of our depleted energy at Winter’s end. When you think of Spring, doesn’t it bring excitement and positive emotions? Green is a natural, serene peacemaker.

Green foods do the same things on a physiological level. Did you know that hyperactive children can benefit from its calming effects, which is sleep-inducing?  Isn’t it wonderful how a color can soothe, relax, brings peace, comfort, and rest by nurturing, calmness and harmony both mentally and physically.

The Healing properties of Green and what they offer.

Green foods are the most vital food of all we eat. Green occupies more space in the spectrum visible to the human eye than most colors.  Blue comes in second.  It’s a good thing because of how it benefits our lives.  It brings to all areas and functions of the body a wide spectrum of great internal healing power.  Healing with green colored foods is simply using the plants chemical energy. The green color has its own unique chemistry that is very helpful for our entire body’s use.  Green plants contain a wide variety of vitamins, minerals, and phytochemicals that help fight disease. These foods are supportive and cleansing and healing. They help to reverse the activity of cells in chaos. Every moment of every day your body regenerates. It changes your atoms and cells and tissues. It is very important to remember that green foods heal and keep your body balanced. Green foods produce healthy cells. Green is full of life.


Two different types of chlorophyll (chlorophyll a and chlorophyll b).  It gets its name from the Greek words “chloros” and “phyllon”, which together means “green leaf.” It is liquid “sunshine”.

Chlorophyllis (a), a green pigment found in the leaves of plants, gives foods their green hue. Chlorophyll is good for you because it similar to that of heme in hemoglobin-the oxygen-carrying pigment in your red blood cells. First scientifically identified in the 1850’s, both chlorophyll and the blood are produced through the same metabolic pathway.  The central atom-basic unit of energy in chlorophyll is magnesium instead of iron.  Chlorophyll is fat-soluble and insoluble in water so you need a fat for it to assimilate and work at its best.  So every green smoothie, every salad should have a fatty food like nuts, seeds, or avocados.

Chlorophyllin (b) can neutralize oxidative damage induced by chemical carcinogens and radiation.  After treatment with Chlorophyllin, colon cancer cells are held back.  Chlorophyllin may block the amount absorbed during digestion and help lower your risk of developing cancer.  It has been used in alternative medicine as an aid to reduce the odors of urine and fecal matter intended to improve the quality of life in people who have fecal incontinence due to spinal cord injury, bowel cancer, psychotic disorder, terminal illness, or other disorders. Chlorophyllin has been used orally as an internal deodorant and topically in the treatment of slow-healing wounds for more than 50 years without any serious side effects.

  1. Green is the most restful color for the human eye; and believe or not, it can improve vision because of the hidden lutein (yellow). So, if you want to improve your eye site, green is one big way to go. The yellow color of the human macula lutea (literally, yellow spot) in the retina of the eye results from the hidden lutein and zeaxanthin it contains.
  2. Green leaves withdraw toxins from the cells and help to purify the blood by keeping free-radicals away and blood purifier from germs, bacteria and rotting material.  This leads to detoxifying the skin.  Clean blood does amazing things!
  3. These leafy green vegetables are particularly rich in vitamins B, C and K as well as iron a great blood builder.  Iron also carries much needed Oxygen from our red blood cells to our tissues and muscles.  The darker the leaf, the greater the nutritional value.
  4. The healing properties of green are diverse.  Green affects blood pressure and all conditions of the heart. It has both an energizing effect and a moderating or soothing effect, stimulate the circulatory system (Arugula), which includes the heart and its flow through the arms hands, legs, and feet.  The antioxidant beta-carotene and the vitamins C and K help neutralize toxins and remove them from the body.   Arugula strengthen the liver.
  5. Many green foods are rich in isothiocyanates  (pronounced eys-so-thigh-o-sigh-an-ate), a sulphur-containing phytochemical (plant chemical), induce enzymes in the liver that assist the body in removing potentially carcinogenic compounds by inhibit cancerous cell division and brings about cancerous cell death and stop them dead in their tracks in three different ways: a) They don’t allow carcinogens to be activated by neutralizing them; b) they counteract the poisonous effects of carcinogens that have been activated by reducing their effect; and c) they speed up their removal from the body. Carcinogens are the bad guys of the cancer battle.  Many of these foods are bitter.  If you are a “supertaster” and tend to dislike bitter foods because their tastebuds are more sensitive to them, try to find ways make them more appetizing to you and add power to your plate.

    Spinach: Spinach is considered to be a magic cocktail of all the greens.
    Being a rich source of magnesium it helps to lower stress level by keeping a person in a calm state.

    Broccoli: One of the good mood foods is broccoli which has stress-relieving vitamin B6. It also contains folic acid which is important in fighting depression.  

    Green tea contains L-theanine-a protein, relaxes the brain, thereby reducing stress and anxiety with tranquilizing effects. stimulate the alpha-brain waves and the beta-brain waves are associated with reduction of tension. It also contains an active component, epigallocatechingallate (EGCG) which has been associated with reduced physical and mental fatigue.


  6. Green foods rich in Vitamin K help by alkalizing the blood through the production of a hormone that regulates the production of platelets by the bone marrow.  This cures hormonal imbalances, stimulates growth hormone and brings rejuvenation.
  7. Strengthens the nervous system.
  8. As a good side-effect, eliminating the toxic substances of environmental contaminants and ingested pollutants, like heavy metals, radioactive isotopes and pesticides, can help to uplift one’s mood, alleviate depression and promote increased mental focus and clarity.
  9. Naturally, green foods are associated with any kind of cleansing diet.

WOW!  I like that don’t you?

Bottom Line: Chlorophyll is a phytonutrient that oxygenates & detoxifies the blood. It is rich in enzymes and high in amino acids. It alkalizes the body (more on pH here),  is anti-inflammatory and is an antioxidant. It has been shown to repair damaged DNA and speed up the healing process of wounds. Heavy metal chelation is another function of dietary chlorophyll as is the reduction of bad breath. It helps eliminate the odors of the mouth and throat, but more importantly of the digestive tract where bad breath originates.

Top green (Chlorophyll Superstars) that to add spring to your step:   Spirulina, Chlorella, Barley Grass (9.82mg), Oat Grass, Alfalfa Grass, Wheat Grass (70%)

Other top sources on Linus Pauling’s list are:

  • Spinach (23.7 milligrams/cup)
  • Parsley (19 milligrams per 1/2 cup)
  • Garden Cress (15.6 milligrams/one cup)
  • Fresh green beans, arugula and leeks each have (8 milligrams/cup)
  • endive and sugar peas supplies (about 5 milligrams/cup)
  • Chinese Cabbage 4 milligrams/cup

More Chlorophyllin sources include: green peppers, Brussels sprouts, peas, broccoli, asparagus, zucchini and cucumbers. High amounts of Chlorophyllin deodorizer are found in cilantro, asparagus, beet greens, green bell peppers, bok choy, broccoli, Brussels sprouts, green cabbage, celery, collard greens, cucumbers, green beans, green peas, kale, leeks, mustard greens, green olives, romaine lettuce, green sea vegetables, spinach, Swiss chard, and turnip greens can provide you with valuable amounts of chlorophyll.

Not all chlorophyll-containing foods are vegetables, of course. You can find visibly green foods in the nuts and seeds group (for example, pistachio nuts) and also in the fruits group (for example, green grapes or kiwifruit.)

For highest chlorophyll content from the foods you consume, it is best not to prepare them with high heat, but eat them raw or use low-temp steam settings to preserve nutritional quality.

I hope this information brought with it a little courage and a little curiosity to try adding more greens to your day.  What are your thoughts about the color green?  What is your favorite green vegetable, fruit, or herb?  What ways have you discovered to get greens onto your plate for daily consumption?

Putting it all together:  Green is the great harmonizer and balancer.  Allow yourself the pleasure of green consumption on a regular basis, you will be more balanced and relaxed.

Spiritual Insight:  With green that ushers in the new life, I cannot end this writing without remembering what 2 Corinthians 5:17 says, Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.”  Receiving Christ into your life puts a whole different level of peace, comfort, and rest that nurtures and calms the inner soul.  Nothing else compares to the depth of harmony that Christ Jesus bring to us spiritually, which effects us mentally and physically as well. Psalm 23:2-3 perfectly describes a view we all long for and what can happen when you make Him Lord of your life. He maketh me to lie down in green pastures: he leadeth me beside the still waters. He restoreth my soul:”  It is my prayer you have found and have embraced this truest form of life for yourself. 


  1. The Food Network
  2. Joy Food Cures Life is hard, food should be easy
  3. Phytochemicals
  4. Super Foods

Blueberries, Little Blue Dynamos

In 1974, the USDA declared July as National Blueberry month.  In the 1990’s health researchers began to explore the antioxidant activity in Blueberries.  In 2010 Blueberries became “little blue dynamos” and are considered a “superfood” since they’re full of antioxidants and phyto-flavinoids, both protect body from stress and cell damage.

1. Blueberries are Low in Calories, but high in nutrients ~ Blueberries are among the most nutrient dense berries. A 1 cup serving (148 grams) of Blueberries contains: Fiber: 4 gram, Vitamin C: 24% of the RDA, Vitamin K: 36% of the RDA, Manganese: 25% of the RDA, Water about 85%

2. Blueberries are the King of Antioxidant Foods ~ Antioxidants help our cells fight stress by neutralizing other environmental damaging effects that cause damage to our cells by 20%.   Blueberries are believed to contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.

3. Blueberries Reduce DNA Damage ~ which may help protect against aging and cancer.  Oxidative DNA damage (like rusting metal) is part of everyday life and is the reason for the aging process.  It is said to occur tens of thousands of times per day, in every single cell in the body.

4. Blueberries Protect Cholesterol in The Blood From Becoming Damaged ~ Oxidative damage is not limited to our cells and DNA.  It is also problematic when our circulating LDL lipoproteins (the “bad” cholesterol) are oxidized.

5. Blueberries May Lower Blood Pressure ~ Blueberries appear to have significant benefits to 8% reduction in the risk for developing high blood pressure (hypertension). The anthocyanins (blue, violet, red pigments) in Blueberries help open blood vessels, which allows for smoother blood flow and a lower risk for high blood pressure.

6. Blueberries May Help Prevent Heart Disease ~ In a 2013 study on 93,600 nurses, eating plenty of blue, violet, red pigments linked to a 32% lower risk of heart attacks.

7. Blueberries Can Help Maintain Brain Function and Improve Memory ~ Oxidative stress can accelerate the brain’s aging process, having negative effects on brain function.  According to animal studies, the antioxidants in Blueberries tend to accumulate in areas of the brain that are essential for intelligence.  They appear to directly interact with aging neurons, leading to improvements in cell signaling.  Human studies have also shown promising results. (BrainMemory)

8. Blueberries Can Have Anti-Diabetic Effects ~ Research suggests that these blue, violet, red pigments in blueberries can have beneficial effects on insulin sensitivity and glucose metabolism.  In a study of 32 obese subjects with insulin resistance, a blueberry smoothie caused major improvements in insulin sensitivity (Diabetic).  Improved insulin sensitivity should lower the risk of metabolic syndrome and type 2 diabetes, which are currently some of the world’s biggest health problems.

9. Blueberries May Help Fight Urinary Tract Infections ~ Urinary tract infections are a common problem in women.  It is well known that cranberry juice can help prevent these types of infections.  Blueberries are highly related to cranberries, and contain many of the same active substances as cranberry juice (UTI).  These substances are called anti-adhesives, and help prevent bacteria like E. colifrom binding to the wall of the bladder.

10. Blueberries May Help Reduce Muscle Damage After Strenuous Exercise ~ Strenuous exercise can lead to muscle soreness and fatigue, in part, by local inflammation and oxidative stress in the muscle tissue (Muscle). Blueberry supplementation may reduce the damage that occurs at the molecular level, minimizing soreness and reduction in muscle performance.  In a small study of 10 female athletes, blueberries accelerated muscle recovery after strenuous leg exercises (Recovery).

“Let food be thy medicine, and medicine be thy food.” Hippocrates
Promoting a lifestyle of preventative care!
WELLNESS PRINCIPAL:  Health comes from within.  You cannot buy it in a bottle.
          Please visit Catherine’s Pinterest boards by clicking this link:  Catherine’s Place.   There, you will find a variety of healthy sources, natural solutions, recipes, God’s Creation, and SO MUCH MORE.  Grab yourself a healthy snackmake yourself comfortable, and take time to browse through the wealth of information and be not only inspired but uplifted.