The Top 14 Supplements for Radiation Protection

With the recent news that Fukushima’s nuclear situation has once more gotten out of hand, it’s important to ensure your body is nutritionally fortified to withstand as best as possible the damage done by radioactive exposure, however little or large it may be, on an on-going basis.  Superfoods and fresh juice intake can accomplish this, but beyond that, it’s also important to have Continue reading

Black Rice

Did You Know…

… that black rice may be the new cancer-fighting super food?

Exotic black rice, though you’ve likely never tried it yourself yet, is gaining the attention of researchers as a potential new star among cancer-fighting super foods .

Researchers at Louisiana Continue reading

8 Surprisingly Simple Ways to Detoxify

Given what we are now exposed to through our food, air, and water, detoxification has become a modern-day necessity. Without the daily activation of ancient, effective physiological pathways designed to remove environmental toxins, we are bound to get sick.

So, what are some simple, Continue reading

Bee Pollen: One of the World’s Most Perfect Super Foods

One of the most unique substances on the planet, bee pollen, probably doesn’t get the recognition it deserves. This super food possesses all of the nutrients essential to sustain human life, with a breakdown of 55 percent carbohydrates, 35 percent protein, three percent vitamins and minerals, two percent fatty acids and five percent other substances. Continue reading

The Top Five Super Foods to Always Keep Stocked in your Pantry

What is a super food? While there is no specific definition for the term, a super food is generally recognized by a few characteristics: high nutritional density and low calories, high fiber, high in omega-3 fatty acids, lots of antioxidant activity, and rich with phytochemicals that have the potential to prevent or even reverse disease.

You could say Continue reading

Secrets of the Longest-Living People in the World

If you want to live longer and healthier, anti-aging researchers suggest that all you have to do is search for clues in the places where people already enjoy the longest and most exceptionally healthy lives. Continue reading

Soon, Booster Broccoli to Keep Diseases at Bay, Control Weight

MELBOURNE – Scientists hope that the harvesting of what they call “booster broccoli”-containing more vitamins and nutrients than other vegetables-will soon begin.

Bred from strains of the vegetable naturally high in antioxidants, it joins a growing crop of “super foods” that are believed to be good enough to prevent heart disease, cancers and degenerative diseases like Alzheimer’s and help weight control.

Vital Vegetables chairman John says that capsicums with extra vitamins A, C and E levels, and tomatoes that can reduce risks of prostate cancer will be released in the next 12 months.

According to him, supermarkets will soon stock foods “boasting higher levels of goodness” for the time poor.

“Our lifestyles seem to get faster all the time. If you can get the recommended daily intake of fruits and vegetables through eating less, isn’t that kind of the way we are going in the world these days?” the Age quoted him as saying.

“I think consumers are looking at things that are better for them. And here you’re going to get more bang for your bite,” he added.

Two breakfast cereals with the potential to reduce the risk of colon and bowel cancers, heart disease, diabetes, stroke and to help control weight were released by the CSIRO last month.

Dr Bruce Lee, director of the CSIRO’s Food Futures National Research Flagship, says that other super grains to be used in breads, biscuits and pasta can be released by 2012.

“You can take supplements or you can get people to eat a healthy diet, but often it is hard to get people to change their dietary habits. ‘The beauty of these types of foods is that you can add the wholegrain into the food – you are not forcing consumers to change their diet to something else,” he says.

Expert food tasters are busy in the CSIRO labs in Sydney, helping to develop reduced-fat sausages, hamburger patties and cheeses that retain the foods’ attractive taste.

“We all love the convenience of eating fast food, so if you can make fast food that’s still convenient to eat but healthier for you, that would be a positive thing for health,” Dr Lee says.

“But we’re not talking about a pill that’s going to change a person’s health overnight. We’re talking about providing people with diets that, over a long period of time, may have a positive impact on their health and well-being,” he adds.

However, Mark Lawrence, associate professor of public health and nutrition at Deakin University, is of the opinion that such an approach will not address the underlying problem of poor eating habits.

“I have a real difficulty with the argument that you can have your cake and eat it too. What you are doing is rewarding poor dietary behaviour,” he says.

But Dr. Rod Jones, team leader of plant physiology at Victoria’s Department of Primary Industries and a member of the Vital Vegetables group, says that the focus for now is on bolstering foods naturally.

“We are trying to get away from the idea that you can get good health from a pill or highly processed product. It’s all about enhancing the natural goodness within fruits and vegetables,” he says.

He has revealed that the department is helping to develop lettuce mixes, with more carotene to strengthen eyesight, for commercial release next autumn.

According to him, other mixes could help ease ailments such as arthritis.

“We are going down the road where you might find one product with four or five different vegetables that have a different suite of antioxidants to target different health outcomes in a single bag, such as helping people who have arthritis,” he says.

“More than 90 per cent of the Australian population don’t eat the recommended serve of four to five vegetables and two fruits on a daily basis. So our angle is to make the vegetables people do eat as healthy as possible, so they are getting more from the little they are eating,” he adds.