Foods that fight inflammation
Re Harvard Health Publishing; Doctors are learning as time passes the best way to quell inflammation may be in our refrigerator and larder rather than the medicine cabinet drugs and chemicals. — Read Article
As we are coming into winter we should maybe consider a breakfast of oats of the plain unprocessed variety, the health benefits of a serving of oats each day will surprise many as oats contain many health promoting trace elements and minerals in a form our bodies can readily metabolise including copper manganese and iron as well as B group vitamins. — Read Article
The humble cauliflower is a member of the cruciferous type of vegetable that include broccoli, kale, mustard greens, turnips, radishes, cabbage, brussel sprouts, Chinese cabbage, horseradish and watercress. — Read Article
Salt is another of those basic food essentials that has had a rough time in recent years; some perspective on this and a reality check, salt is essential to support body function and to sustain and support good health. — Read Article
For most of my lifetime butter has been villainised and associated with cardiovascular and heart issues; I am sure we can all remember butter at half the price it is today. Two things have lifted the price of New Zealand butter, the major one being the global realization by the healthy minded, coupled with ongoing research into the effects of the good fatty acids and what was thought to be a totally bad fatty acid LDL. — Read Article
Ginger has been prized for over 5000 years as a tonic to treat common ailments, it appears to have originated in SE Asia and widely cultivated in the known world by the first century. — Read Article
Over the summer months the risk of suffering the effects of food poisoning increase; this is generally the result of careless food handling. — Read Article
Fresh is best and the colour of vegetables is an indicator of various health promoting properties for instance red fruits and vegetables.
— Read Article
Kumara (sweet potato) belongs to the morning glory family of tubers, a root vegetable with a history and origins in South America dating back 5000 years. — Read Article
Kale is related to the cruciferous group of vegetables that includes broccoli, brussel sprouts, cabbage and cauliflower; it was the most widely eaten green vegetable until the middle ages when cabbage gained in popularity. — Read Article
Fossil records suggest that avocados have their origins in Mexico and were far more common when the climate of the region through to California was more agreeable to this prehistoric fruit. — Read Article
Summer and the BBQ season are the time of year we need to be particularly vigilant when it comes to food safety risks; the handling and storage of food at this time of year is more important as contamination and bacteria growth are accelerated by summer conditions; heat and moisture. — Read Article
Cabbages are a member of the brassicas group of vegetables relatives include kale, broccoli, brussel sprouts, cauliflower and of course the various types and colours of cabbage. — Read Article
The health promoting properties of garlic are widely recognised and well known.
Garlic has been used for thousands of years; it is mentioned in Indian Sanskrit records; Chinese recorded its use 3000 years ago. The use of garlic goes back further than this, at least around 7000 years. — Read Article
There are many health promoting benefits to be derived from the eating of celery both cooked and raw, but like peanuts there may be allergic reactions that can be as severe as anaphylactic shock; cooking does not appear to neutralise the allergen. — Read Article
Raspberries have their origins in eastern Europe and north Asia; the Romans named them Idaeus as they were believed to have been discovered by the Greeks in the region of Mount Ida hence the Roman name Idaeus. — Read Article
