Adzuki beans... with many benefits

1. Improve bowel movement

Since they have a high fiber content, adzuki beans greatly improve bowel movement. This helps in keeping the digestive system smooth, thus preventing constipation. The fiber contained in these beans also helps in preventing colon cancer.

2. Stabilize cholesterol level

Due to high concentration of soluble fiber in adzuki beans, these beans are ideal for stabilizing the cholesterol level. They also help in eliminating cholesterol and toxins from the body.

3. Prevent breast cancer

Adzuki beans have certain components that help kill cancerous tissues. Consuming a cup of these beans on a regular basis lowers the risk of getting breast cancer among women. These beans can also be consumed to lower the risk of getting different types of cancers.

4. Treat bladder infections and urinary dysfunction

The high amount of soluble fiber in adzuki beans helps in treating bladder infections and urinary dysfunction in both men and women. This soluble fiber has a soothing effect and is thus ideal for healing an infected bladder and urinary tract.

5. Lose weight

Since they are rich in soluble fibers, adzuki beans help keep your stomach full for relatively long hours. Therefore, these beans will keep you satiated for long hours. They are also rich in protein and can therefore help in keep sugar levels low. As a result, they help in keeping weight off.

Mangosteens.....you want the xanthones

Mangosteens

Contrary to what their name might suggest, mangosteens are not related to mangoes. Primarily grown in Southeast Asia, this fist-size fruit has a thick purple rind and a soft interior made up of white segments. The rind (or pericarp) contains compounds called xanthones, which may combat cancer and inflammation. Though the fruit itself is difficult to find in the continental United States, you can purchase mangosteen-juice products that incorporate xanthones from the rind.

Cacao... heart and brain food

Cacao/Cocoa Powder

Like chocolate, cacao powder contains flavonoids, which are known to help lower blood pressure and improve blood flow to the brain and heart. With fewer than 15 calories per tablespoon and containing almost no fat, cacao provides a strong chocolate flavor

Honey....its contains more than 180 substances

No wonder the word “honey” is a term of endearment. What could be sweeter and more appealing than the rich golden liquid? I’ve long enjoyed the delights of honey on cereal, toast, yogurt, and pancakes, and as a sweetener for green tea, and I’m sure once you know about the nutritional benefits of honey, you’ll be eager to use it more frequently.
Honey is much more than just a liquid sweetener. One of the oldest medicines known to man, honey has been used in the treatment of respiratory diseases, skin ulcers, wounds, urinary diseases, gastrointestinal diseases, eczema, psoriasis, and dandruff. Today, we know the validity of these timeless treatments, as research has demonstrated that honey can inhibit the growth of bacteria, yeast, fungi, and viruses.
The power of honey comes from the wide range of compounds present in the rich amber liquid. Honey contains at least 181 known substances, and its antioxidant activity stems from the phenolics, peptides, organic acids, and enzymes. Honey also contains salicylic acid, minerals, alpha-tocopherol, and oligosaccharides. Oligosaccharides increase the number of “good” bacteria in the colon, reduce levels of toxic metabolites in the intestine, help prevent constipation, and help lower cholesterol and blood pressure.
The key point to remember with honey is that its antioxidant ability can vary widely depending on the floral source of the honey and its processing. The process begins when bees feast on flowers and collect nectar in their mouths. The bees mix the nectar and enzymes in their saliva to turn it into honey, which is then stored in combs in the hive. The constant movement of the bees’ wings promotes moisture evaporation and yield the thick honey we enjoy. The phenolic content of the honey depends on the pollen that the bees have used as raw material. There’s a very simple way to determine the health benefits of any honey: its color. In general, the darker the color of the honey, the higher the level of antioxidants. There can be a twenty fold difference in honey’s antioxidant activity, as one test revealed. For example, Illinois buckwheat honey, the darkest honey tested, had twenty times the antioxidant activity of California sage honey, one of the lightest-colored honeys tested. Overall, color predicted more than sixty percent of the variation in honey’s antioxidant capacity.(superfood rx)

Dried super fruits.....just as powerful

Dried fruit can be a terrific source of health-promoting nutrients as the fruits’ benefits remain and are actually concentrated if you measure by volume. (Except for Vitamin C: there’s little C in dried fruit.) It’s getting easier to find variety in dried fruits beyond raisins, dates and prunes in your local market. Blueberries, cranberries, cherries, currents, apricots and figs are now more readily available. One thing to think about when you buy dried fruit is pesticides. Some fruit is heavily sprayed with chemicals to prevent pests and mold. Of course when the fruit is dried, the chemicals are concentrated. Blueberries and cranberries are not a heavily treated crop but strawberries and grapes (and thus raisins) are and so go organic when possible.

Looking for proteins..........threre is a lot to go for!

There is whole variety of superior proteins, take your pick. Beans (Black, Chickpeas, Garbanzo, Kidney, Lima, Lentils, Navy, Pinto, Soy); Beef, lean; Chicken, skinless; Eggs; Egg whites; Hummus; Miso; Nuts (Almonds, Cashews, Peanuts, Walnuts); Peanut butter, natural; Pork, lean; Seafood, unbreaded (Fish, Salmon, Tuna); Seeds (Flax, Hemp, Pumpkin, Sesame, Sunflower); Tahini; Tempeh; Tofu; Turkey, skinless; Veggie burgers; Wild game, skinless

Duck liver ( foie gras) ... a powerhouse of all micronetrients

Duck liver, commonly called foie gras (french), is a delicacy made by force feeding cornmeal to ducks in a process known as gavage in an effort to make their livers larger and richer. This food is not without controversy, as some feel this amounts to animal cruelty. There has been some movement by cities and states to curtail both the production and sale of this food, although the American Veterinary Medical Association maintains that gavage may be performed humanely. Regardless of the controversy, duck liver offers much in the way of nutrition. Duck meat nutrition value is quite surprising. This meat houses a ton of nutrients, including a vast variety of different Minerals and Vitamins. These Minerals include Phosphorous, Selenium, Zinc, Magnesium, Manganese, and Phosphorous, Potassium, Calcium and Sodium. As for Vitamins, Duck meat contains Niacin, Riboflavin, Thiamine, Pantothenic Acid, Folate, Vitamin A, Vitamin E, Vitamin K and B Vitamins which include, B6 and B12. Duck meat is also a rich source of Protein!