1. It's Economical: When you cook yourself, you are saving money,
So, when you cook, you are saving money, and when you cook sustaibly, you're taking those savings to the next level. You're using Locally raised and produced food so you're not footing the bill for transporting Ingredients across the country or around the globe. You learn to "use the whole thing". The bones from tonight's chicken and trimmings from fresh Vegetables can be transformed into a rich stock, the perfect starting point for a pot of delicious and nutritious homemade soup. If you compost and do any gardening some of your dinner waste can be repurposed as free Fertilizer.
2.
It’s safer. T hink about what you DON’T want to find in tonight's dinner- sickening Bacteria, toxic pesticides. When you cook, you have more control over what goes into your body. By buying Organic sustainably raised or minimally treated meat, dairy and produce, you can dramatically reduce your consumption of food contaminated by Chemical Fertilizers, hormones or antibiotics. Once you're in the kitchen, chances are you won't choose a recipe calling for artificial color, artificial flavor, or preservatives.
3. It's Healthier: You have control over the nutritional value of the foods you prepare. Locally grown nutricional value of the foods you prepare. Locally grown food is fresher by definition, which also means it's more nutritious. Cooking methods also count. For Example, Roasting a vegetable preserve vitamins that are wasted by Boiling it: also by not peeling some fruits and vegetables it provides additional vitamins. Watching your salt or sugar intake? Keeping an eye on fats or Carbs? You're in control of all these when you cook.
4. It taste better. We're losing our palates to our industrialized food system. Not so long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to fill that role. We've forgotten how wonderfully delicious fresh food tastes as we've become acclimated to food that's polluted with preservatives. The more you cook the more you'll learn that sustainable, local ingredients just taste better. Let the food do some of the work for you. Take back your palate so you can take back your plate.
5. It taste like you want it to. When you're doing your own cooking, you can customize the flavor to suit your own or your family's preferences. Want some more spice in your cooking? Want a new spin on your spinach salad? The world is your oyster! Once you get the hang of it, experimentation is the name of the game. And as you learn to cook sustainably, you'll begin to find the intersection of which tastes you like and that of your family. Also which foods are healhty for you.
6. It's satisfying, You'll discover that you get the same sense of satisfaction from learning to cook sustainably that many people get from working out You'll feel confident that by preparing healthy meals with local ingredients, you're doing something good for yourself and your family.
7. It will make reducing your meat consumption much easier. Lots of people are pleding to cut out meant one day a week for their own Health and for the health of the planet. At www.meatlessmonday.com you'll learn that going meatless once a week reduces your risk of cancer, heart disease, diabetes and obesity. It also reduces your carbon footprint and saves precious resources like fresh water and fossil fuel. But if it's a challenge to find appeling vegetarin choices at a restaurant or your supermarket, learning to cook is the answer! Before you know it, you'll be cooking your own special signature meatless dish whether it's a twist on an old standby or a tasty recipe that started out meat meat-free.
8. If the good Food movement is to succeed, it will be through our children. Invite them to participate in cooking. Kids love to "play" in the kitchen and there are dozends of ways they can be involved- From reading a recipe to washing produce to mixing ingredients to decorating cookies. Take kids shopping at Farmers' markets so they can see where those ingredients come from or buy from a co-op so they can see where those ingredients come from that they will be preparing later on. Even better, take them to a farm so they follow the trail from the beginning! They will learn by example and in a generation, healthy, sustainable home cooking will once again be the norm and not the exception
9. It will enrich your life. Involve friends in a sustainable dinner party. It's a perfect opportunity to build a community and spread the word, Join a co-op with friends and family.
Have potluck dinner and remember that sharing a meal together with family or friends reinforces a precious bond. You'll discover how the simple act of engagin in face to face conversation over a repast you've created yourself can become a meaningful part of your lives.
10. It will make a statement, Learning to cook sustainably is an opportunity to vote with your frying pan while you lobby with your fork make it your special way of furthering values you belive in Responsibily for our health, Love taking control of what goes onto our plate, and taking away some of the bloated power of industrialized agribusiness.
Article by: Sustainable Table
Friday, August 27, 2010
Baked Swiss Chard with Olive Oil and Parmesan
(Makes 2 side dish servings, can be doubled. Recipe slightly adapted from Vegetables Every Day by Jack Bishop.)
1 bunch chard stems
1/4 tsp. saltolive oil for spraying pan and chard
1/4 cup coarsely grated parmesan cheese
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
1 bunch chard stems
1/4 tsp. saltolive oil for spraying pan and chard
1/4 cup coarsely grated parmesan cheese
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
How Healthy is Swiss Chard?
Swiss chard
Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as "greens". It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
This chart graphically details the %DV that a serving of Swiss chard provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Swiss chard .
Health Benefits
Both the leaves and the roots of Swiss chard have been the subject of fascinating health studies. The combination of traditional nutrients, phytonutrients (particularly anthocyans), plus fiber in this food seems particularly effective in preventing digestive tract cancers. Several research studies on chard focus specifically on colon cancer, where the incidence of precancerous lesions in animals has been found to be significantly reduced following dietary intake of Swiss chard extracts or fibers. Preliminary animal research also suggests that Swiss chard may confer a protective effect on the kidneys of those with diabetes through reducing serum urea and creatinine levels.
If vegetables got grades for traditional nutrients alone, Swiss chard would be one of the vegetable valedictorians. The vitamin and mineral profile of this leafy green vegetable contains enough "excellents" to ensure its place at the head of the vegetable Dean's List. Our rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.
Helping You Bone Up
The vitamin K provided by Swiss chard-306.3% of the daily value in one cup of cooked Swiss chard-is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Addiitonally, friendly bacteria in our intestines convert K1 into K2, the form of vitamin K that activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone.
Swiss Chard Gets an A+ for its Pro-vitamin A
Our food ranking system qualified Swiss chard as an excellent source of vitamin A on account of its concentrated beta-carotene content. Once inside the body, beta-carotene can be converted into vitamin A, so when you eat Swiss chard, it's like getting both these beneficial nutrients at once. One cup of Swiss chard contains just 35 calories, but provides 109.9% of the daily value for vitamin A.
Both vitamin A and beta-carotene are important vision nutrients. In a study of over 50,000 female nurses aged 45 to 67, those who consumed the highest dietary amount of vitamin A had a 39% reduced risk of developing cataracts.
Beta-carotene has also been the subject of extensive research in relationship to cancer prevention and prevention of oxygen-based damage to cells. Beta-carotene may help to protect against certain forms of cancer since it belongs to the family of phytonutrients known as carotenoids. In population studies, consuming foods high in carotenoids is consistently found to be associated with a lower risk for various epithelial cancers. (The epithelium includes the cells that cover the entire surface of the body and line most of the internal organs.) In one Australian study, researchers examined the diets of men who had been treated for skin cancer and those without cancer. The researchers found that men who ate more foods rich in beta-carotene, like Swiss chard, had a statistically lower risk of developing skin cancer.
Promotes Lung Health
If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as Swiss chard, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.
While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.
Baybutt's earlier research had shown that laboratory animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.
Baybutt believes vitamin A's protective effects may help explain why some smokers do not develop emphysema. "There are a lot of people who live to be 90 years old and are smokers," he said. "Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema. And if they have a poor diet, forget it."
If you or someone you love smokes, or if your work necessitates exposure to second hand smoke, protect yourself by making sure that at least one of the World's Healthiest Foods that are rich in vitamin A, such as Swiss chard, is a daily part of your healthy way of eating.
Bone Up on Swiss Chard
Magnesium, yet another nutrient on Swiss chard's "Excellent Source" list, helps regulate nerve and muscle tone by balancing the action of calcium. In many nerve cells, magnesium serves as Nature's own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium's entry, magnesium keeps our nerves (and the blood vessels and muscles they enervate) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and the nerve cell can become overactivated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue.
Magnesium, as well as calcium, is necessary for healthy bones. About two-thirds of the magnesium in the human body is found in our bones. Some helps give bones their physical structure, while the rest is found on the surface of the bone where it is stored for the body to draw upon as needed.
A cup of cooked Swiss chard will give you 37.6% of the daily value for magnesium along with 10.2% of the daily value for calcium.
A Healthy Dose of Vitamin C for Antioxidant Protection and Immune Support
Swiss chard is an excellent source of vitamin C-just one cup of this cooked vegetable supplies 52.5% of the daily value for vitamin C. Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer.
Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.
Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol.
Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections.
Protect Your Heart with Potassium
An important electrolyte involved in nerve transmission and the contraction of all muscles including the heart, potassium is essential for maintaining normal blood pressure and heart function. Swiss chard can promote your cardiovascular health by being an excellent source of not only magnesium but potassium, too. A one cup serving of Swiss chard provides 27.4% of the daily value for potassium along with its aforementioned 47% of the daily value for magnesium, making Swiss chard an especially good choice to prevent high blood pressure and protect against atherosclerosis.
The effectiveness of potassium-rich foods such as Swiss chard in lowering blood pressure has been demonstrated by a number of studies. For example, researchers tracked over 40,000 American male health professionals over four years to determine the effects of diet on blood pressure. Men who ate diets higher in potassium-rich foods, as well as foods high in magnesium and fiber-also well provided by Swiss chard - had a substantially reduced risk of stroke.
Iron for Energy
Swiss chard is an excellent source of iron, a mineral so vital to the health of the human body that it is found in every human cell. Iron is primarily linked with protein to form the oxygen-carrying molecule hemoglobin, which is why insufficient iron can quickly translate into anemia. Iron enhances oxygen distribution throughout your body, keeps your immune system healthy and helps your body produce energy. A cup of Swiss chard supplies 22.0% of the daily value for iron.
Anti-Inflammatory and Cardiovascular Benefits from Swiss Chard's Vitamin E
Swiss chard is an excellent source of vitamin E, the body's primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals that would otherwise damage fat-containing structures and molecules, such as cell membranes, brain cells, and cholesterol. By protecting these cellular and molecular components, vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications.
In addition, vitamin E plays an important role in the prevention of cardiovascular disease. Vitamin E is one of the main antioxidants found in cholesterol particles and helps prevent free radicals from oxidizing cholesterol. Only after it has been oxidized is cholesterol able to adhere to blood vessel walls and initiate the process of atherosclerosis, which can lead to blocked arteries, heart attack, or stroke. Getting plenty of vitamin E can significantly reduce the risk of developing atherosclerosis. In fact, studies show that people who get a good amount of vitamin E are at a much lower risk of dying of a heart attack than people whose dietary intake of vitamin E is marginal or inadequate. Just a cup of cooked Swiss chard contains 16.6% of the daily value for vitamin E.
An Excellent Source of Fiber
Swiss chard's health benefits continue with its fiber; a cup of Swiss chard provides 14.7% of the daily value for fiber, which has been shown to reduce high cholesterol levels thus helping to prevent atherosclerosis. Fiber can also help out by keeping blood sugar levels under control, so Swiss chard is an excellent vegetable for people with diabetes. Swiss chard's fiber binds to cancer-causing chemicals, keeping them away from the cells lining the colon, providing yet another line of protection from colon cancer.
Manganese-Energy Production Plus Antioxidant Protection
That same cup of Swiss chard will also provide you with 29.0% of the day's needs for manganese. This trace mineral helps produce energy from protein and carbohydrates, and is involved in the synthesis of fatty acids that are important for a healthy nervous system and in the production of cholesterol that is used by the body to produce sex hormones. Manganese is also a critical component of an important antioxidant enzyme called superoxide dismutase. Superoxide dismutase (SOD) is found exclusively inside the body's mitochondria (the oxygen-based energy factories inside most of our cells) where it provides protection against damage from the free radicals produced during energy production.
Cardiovascular Protection Brought to You By Swiss Chard's Riboflavin and B6
A cofactor in the reaction that regenerates glutathione, riboflavin help ensure adequate levels of one of the body's most important antioxidants. Among glutathione's many beneficial activities, it protects lipids like cholesterol from free radical attack. Only after it has been damaged by free radicals does cholesterol pose a threat to blood vessel walls. In addition, riboflavin is necessary for proper functioning of B6. Vitamin B6 is involved in an important cellular process called methylation at the juncture where homocysteine, a dangerous molecule that can directly damage blood vessel walls, is converted into a helpful amino acid, methionine. Without riboflavin's assistance, vitamin B6 cannot change into the active form in which it catalyzes this conversion. Once again, we can rely on Swiss chard, which supplies us with both nutrients. A cup of Swiss chard contains 8.8% of the daily value for riboflavin along with 7.5% of the daily value for vitamin B6.
Vitamin E-rich Leafy Greens Slow Loss of Mental Function
Mental performance normally declines with age, but the results of Chicago Health and Aging Project (CHAP) suggest that eating just 3 servings of green leafy, yellow and cruciferous vegetables each day could slow this decline by 40%, suggests a study in the journal Neurology (Morris MC, Evans DA, et al.) Compared to people who consumed less than one serving of vegetables a day, people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive decline slow by roughly 40%. This decrease is equivalent to about five years of younger age, said lead author Martha Clare Morris, ScD, with Rush University Medical Center in Chicago.
The prospective cohort study, funded by the National Institute of Aging, used dietary data from 3,718 participants (62% female, 60% African American, average age 74). Mental function was assessed with four different tests: the East Boston Tests of immediate memory and delayed recall, the Mini-Mental State Examination, and the Symbol Digit Modalities Test, taken at the start of the study and then again after 3 and 6 years.
After adjusting the results for potential confounders such as age, sex, race, education, and cardiovascular risk factors, the researchers found that consuming an average of 2.8 vegetable servings each day was associated with a 40% decrease in cognitive decline, compared to those who ate an average of less than one (0.9) serving a day. Of the different types of vegetables, green leafy vegetables had the strongest association, said Dr. Morris.
Surprisingly, no relationship was found between fruit consumption and cognitive decline.
Morris hypothesizes that this may be due to the fact that vegetables, but not fruits, contain high amounts of vitamin E, which helps lower the risk of cognitive decline. Also, vegetables, but not fruits, are typically consumed with a little fat, such as olive oil or salad dressing, which increases the body's ability to absorb vitamin E.
The Rush University researchers plan further research to understand why fruit appears to have little effect and to explore the effects of citrus fruit, specifically, on cognitive decline.
Bottomline: If you remember to enjoy at least 3 servings of leafy greens each day, you are much more likely to remember other things as well!
Description
Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard has a thick, crunchy stalk to which fan-like wide green leaves are attached. The leaves may either be smooth or curly, depending upon the variety, and feature lighter-colored ribs running throughout. The stalk, which can measure almost two feet in length, comes in a variety of colors including white, red, yellow and orange. Sometimes, in the market, different colored varieties will be bunched together and labeled "rainbow chard."
Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
History
Swiss chard isn't native to Switzerland, but the Swiss botanist Koch determined the scientific name of this plant in the 19th century and since then, its name has honored his homeland. The actual homeland of chard lies further south, in the Mediterranean region, and in fact, the Greek philosopher, Aristotle wrote about chard in the fourth century B.C. This is not surprising given the fact that the ancient Greeks, and later the Romans, honored chard for its medicinal properties. Chard got its common name from another Mediterranean vegetable, cardoon, a celery-like plant with thick stalks that resemble those of chard. The French got the two confused and called them both "carde."
How to Select and Store
Choose chard that is held in a chilled display as this will help to ensure that it has a crunchier texture and sweeter taste. Look for leaves that are vivid green in color and that do not display any browning or yellowing. The leaves should not be wilted nor should they have tiny holes. The stalks should look crisp and be unblemished.
To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.
Article By The worlds Healthiest Foods.
Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as "greens". It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
This chart graphically details the %DV that a serving of Swiss chard provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Swiss chard .
Health Benefits
Both the leaves and the roots of Swiss chard have been the subject of fascinating health studies. The combination of traditional nutrients, phytonutrients (particularly anthocyans), plus fiber in this food seems particularly effective in preventing digestive tract cancers. Several research studies on chard focus specifically on colon cancer, where the incidence of precancerous lesions in animals has been found to be significantly reduced following dietary intake of Swiss chard extracts or fibers. Preliminary animal research also suggests that Swiss chard may confer a protective effect on the kidneys of those with diabetes through reducing serum urea and creatinine levels.
If vegetables got grades for traditional nutrients alone, Swiss chard would be one of the vegetable valedictorians. The vitamin and mineral profile of this leafy green vegetable contains enough "excellents" to ensure its place at the head of the vegetable Dean's List. Our rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.
Helping You Bone Up
The vitamin K provided by Swiss chard-306.3% of the daily value in one cup of cooked Swiss chard-is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Addiitonally, friendly bacteria in our intestines convert K1 into K2, the form of vitamin K that activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone.
Swiss Chard Gets an A+ for its Pro-vitamin A
Our food ranking system qualified Swiss chard as an excellent source of vitamin A on account of its concentrated beta-carotene content. Once inside the body, beta-carotene can be converted into vitamin A, so when you eat Swiss chard, it's like getting both these beneficial nutrients at once. One cup of Swiss chard contains just 35 calories, but provides 109.9% of the daily value for vitamin A.
Both vitamin A and beta-carotene are important vision nutrients. In a study of over 50,000 female nurses aged 45 to 67, those who consumed the highest dietary amount of vitamin A had a 39% reduced risk of developing cataracts.
Beta-carotene has also been the subject of extensive research in relationship to cancer prevention and prevention of oxygen-based damage to cells. Beta-carotene may help to protect against certain forms of cancer since it belongs to the family of phytonutrients known as carotenoids. In population studies, consuming foods high in carotenoids is consistently found to be associated with a lower risk for various epithelial cancers. (The epithelium includes the cells that cover the entire surface of the body and line most of the internal organs.) In one Australian study, researchers examined the diets of men who had been treated for skin cancer and those without cancer. The researchers found that men who ate more foods rich in beta-carotene, like Swiss chard, had a statistically lower risk of developing skin cancer.
Promotes Lung Health
If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as Swiss chard, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.
While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.
Baybutt's earlier research had shown that laboratory animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.
Baybutt believes vitamin A's protective effects may help explain why some smokers do not develop emphysema. "There are a lot of people who live to be 90 years old and are smokers," he said. "Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema. And if they have a poor diet, forget it."
If you or someone you love smokes, or if your work necessitates exposure to second hand smoke, protect yourself by making sure that at least one of the World's Healthiest Foods that are rich in vitamin A, such as Swiss chard, is a daily part of your healthy way of eating.
Bone Up on Swiss Chard
Magnesium, yet another nutrient on Swiss chard's "Excellent Source" list, helps regulate nerve and muscle tone by balancing the action of calcium. In many nerve cells, magnesium serves as Nature's own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium's entry, magnesium keeps our nerves (and the blood vessels and muscles they enervate) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and the nerve cell can become overactivated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue.
Magnesium, as well as calcium, is necessary for healthy bones. About two-thirds of the magnesium in the human body is found in our bones. Some helps give bones their physical structure, while the rest is found on the surface of the bone where it is stored for the body to draw upon as needed.
A cup of cooked Swiss chard will give you 37.6% of the daily value for magnesium along with 10.2% of the daily value for calcium.
A Healthy Dose of Vitamin C for Antioxidant Protection and Immune Support
Swiss chard is an excellent source of vitamin C-just one cup of this cooked vegetable supplies 52.5% of the daily value for vitamin C. Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer.
Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.
Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol.
Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections.
Protect Your Heart with Potassium
An important electrolyte involved in nerve transmission and the contraction of all muscles including the heart, potassium is essential for maintaining normal blood pressure and heart function. Swiss chard can promote your cardiovascular health by being an excellent source of not only magnesium but potassium, too. A one cup serving of Swiss chard provides 27.4% of the daily value for potassium along with its aforementioned 47% of the daily value for magnesium, making Swiss chard an especially good choice to prevent high blood pressure and protect against atherosclerosis.
The effectiveness of potassium-rich foods such as Swiss chard in lowering blood pressure has been demonstrated by a number of studies. For example, researchers tracked over 40,000 American male health professionals over four years to determine the effects of diet on blood pressure. Men who ate diets higher in potassium-rich foods, as well as foods high in magnesium and fiber-also well provided by Swiss chard - had a substantially reduced risk of stroke.
Iron for Energy
Swiss chard is an excellent source of iron, a mineral so vital to the health of the human body that it is found in every human cell. Iron is primarily linked with protein to form the oxygen-carrying molecule hemoglobin, which is why insufficient iron can quickly translate into anemia. Iron enhances oxygen distribution throughout your body, keeps your immune system healthy and helps your body produce energy. A cup of Swiss chard supplies 22.0% of the daily value for iron.
Anti-Inflammatory and Cardiovascular Benefits from Swiss Chard's Vitamin E
Swiss chard is an excellent source of vitamin E, the body's primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals that would otherwise damage fat-containing structures and molecules, such as cell membranes, brain cells, and cholesterol. By protecting these cellular and molecular components, vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications.
In addition, vitamin E plays an important role in the prevention of cardiovascular disease. Vitamin E is one of the main antioxidants found in cholesterol particles and helps prevent free radicals from oxidizing cholesterol. Only after it has been oxidized is cholesterol able to adhere to blood vessel walls and initiate the process of atherosclerosis, which can lead to blocked arteries, heart attack, or stroke. Getting plenty of vitamin E can significantly reduce the risk of developing atherosclerosis. In fact, studies show that people who get a good amount of vitamin E are at a much lower risk of dying of a heart attack than people whose dietary intake of vitamin E is marginal or inadequate. Just a cup of cooked Swiss chard contains 16.6% of the daily value for vitamin E.
An Excellent Source of Fiber
Swiss chard's health benefits continue with its fiber; a cup of Swiss chard provides 14.7% of the daily value for fiber, which has been shown to reduce high cholesterol levels thus helping to prevent atherosclerosis. Fiber can also help out by keeping blood sugar levels under control, so Swiss chard is an excellent vegetable for people with diabetes. Swiss chard's fiber binds to cancer-causing chemicals, keeping them away from the cells lining the colon, providing yet another line of protection from colon cancer.
Manganese-Energy Production Plus Antioxidant Protection
That same cup of Swiss chard will also provide you with 29.0% of the day's needs for manganese. This trace mineral helps produce energy from protein and carbohydrates, and is involved in the synthesis of fatty acids that are important for a healthy nervous system and in the production of cholesterol that is used by the body to produce sex hormones. Manganese is also a critical component of an important antioxidant enzyme called superoxide dismutase. Superoxide dismutase (SOD) is found exclusively inside the body's mitochondria (the oxygen-based energy factories inside most of our cells) where it provides protection against damage from the free radicals produced during energy production.
Cardiovascular Protection Brought to You By Swiss Chard's Riboflavin and B6
A cofactor in the reaction that regenerates glutathione, riboflavin help ensure adequate levels of one of the body's most important antioxidants. Among glutathione's many beneficial activities, it protects lipids like cholesterol from free radical attack. Only after it has been damaged by free radicals does cholesterol pose a threat to blood vessel walls. In addition, riboflavin is necessary for proper functioning of B6. Vitamin B6 is involved in an important cellular process called methylation at the juncture where homocysteine, a dangerous molecule that can directly damage blood vessel walls, is converted into a helpful amino acid, methionine. Without riboflavin's assistance, vitamin B6 cannot change into the active form in which it catalyzes this conversion. Once again, we can rely on Swiss chard, which supplies us with both nutrients. A cup of Swiss chard contains 8.8% of the daily value for riboflavin along with 7.5% of the daily value for vitamin B6.
Vitamin E-rich Leafy Greens Slow Loss of Mental Function
Mental performance normally declines with age, but the results of Chicago Health and Aging Project (CHAP) suggest that eating just 3 servings of green leafy, yellow and cruciferous vegetables each day could slow this decline by 40%, suggests a study in the journal Neurology (Morris MC, Evans DA, et al.) Compared to people who consumed less than one serving of vegetables a day, people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive decline slow by roughly 40%. This decrease is equivalent to about five years of younger age, said lead author Martha Clare Morris, ScD, with Rush University Medical Center in Chicago.
The prospective cohort study, funded by the National Institute of Aging, used dietary data from 3,718 participants (62% female, 60% African American, average age 74). Mental function was assessed with four different tests: the East Boston Tests of immediate memory and delayed recall, the Mini-Mental State Examination, and the Symbol Digit Modalities Test, taken at the start of the study and then again after 3 and 6 years.
After adjusting the results for potential confounders such as age, sex, race, education, and cardiovascular risk factors, the researchers found that consuming an average of 2.8 vegetable servings each day was associated with a 40% decrease in cognitive decline, compared to those who ate an average of less than one (0.9) serving a day. Of the different types of vegetables, green leafy vegetables had the strongest association, said Dr. Morris.
Surprisingly, no relationship was found between fruit consumption and cognitive decline.
Morris hypothesizes that this may be due to the fact that vegetables, but not fruits, contain high amounts of vitamin E, which helps lower the risk of cognitive decline. Also, vegetables, but not fruits, are typically consumed with a little fat, such as olive oil or salad dressing, which increases the body's ability to absorb vitamin E.
The Rush University researchers plan further research to understand why fruit appears to have little effect and to explore the effects of citrus fruit, specifically, on cognitive decline.
Bottomline: If you remember to enjoy at least 3 servings of leafy greens each day, you are much more likely to remember other things as well!
Description
Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard has a thick, crunchy stalk to which fan-like wide green leaves are attached. The leaves may either be smooth or curly, depending upon the variety, and feature lighter-colored ribs running throughout. The stalk, which can measure almost two feet in length, comes in a variety of colors including white, red, yellow and orange. Sometimes, in the market, different colored varieties will be bunched together and labeled "rainbow chard."
Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
History
Swiss chard isn't native to Switzerland, but the Swiss botanist Koch determined the scientific name of this plant in the 19th century and since then, its name has honored his homeland. The actual homeland of chard lies further south, in the Mediterranean region, and in fact, the Greek philosopher, Aristotle wrote about chard in the fourth century B.C. This is not surprising given the fact that the ancient Greeks, and later the Romans, honored chard for its medicinal properties. Chard got its common name from another Mediterranean vegetable, cardoon, a celery-like plant with thick stalks that resemble those of chard. The French got the two confused and called them both "carde."
How to Select and Store
Choose chard that is held in a chilled display as this will help to ensure that it has a crunchier texture and sweeter taste. Look for leaves that are vivid green in color and that do not display any browning or yellowing. The leaves should not be wilted nor should they have tiny holes. The stalks should look crisp and be unblemished.
To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.
Article By The worlds Healthiest Foods.
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
(4-6 servings, adapted from a recipe by Lynn Rosetto Casper found on Foodieview.)
2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
sea salt to tastefresh ground black pepper to taste
Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly caramelized, about 40 minutes.Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot. This is also excellent made ahead and reheated. For a meal where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.
2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
sea salt to tastefresh ground black pepper to taste
Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly caramelized, about 40 minutes.Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot. This is also excellent made ahead and reheated. For a meal where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.
Sauteed Broccoli Rabe with Balsamic Vinager
1 large bunch broccoli rabe
1 T extra virgin olive oil (or more)
1 T best quality balsamic vinegar (or more)
salt, pepper to taste
Cut the stems off the broccoli rabe and discard, and cut leaves into thick ribbins crosswise. (I didn't do this, but I would next time.) Heat olive oil in large frying pan over medium heat. Add broccoli rabe and saute 3-5 minutes, until semi wilted, but still a little bit crisp. Turn off heat, drizzle balsamic vinegar over the broccoli rabe, season with salt and pepper and serve hot.
Recepi By: Kaylan
1 T extra virgin olive oil (or more)
1 T best quality balsamic vinegar (or more)
salt, pepper to taste
Cut the stems off the broccoli rabe and discard, and cut leaves into thick ribbins crosswise. (I didn't do this, but I would next time.) Heat olive oil in large frying pan over medium heat. Add broccoli rabe and saute 3-5 minutes, until semi wilted, but still a little bit crisp. Turn off heat, drizzle balsamic vinegar over the broccoli rabe, season with salt and pepper and serve hot.
Recepi By: Kaylan
Roasted Broccoli with Lemon and Percorino-Romano Cheese
(Makes 4 servings,
1 lb. broccoli flowerets, cut so flower ends are not over an inch across (about 6 cups cut broccoli flowerets)
2 T extra virgin olive oil sea salt to taste
1 T fresh squeezed lemon juice (I used about a tsp. more)
1/3 cup freshly grated Pecorino-Romano or Parmesan cheese (not packed)
Preheat oven to 450 F. Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough, but I didn't. Cut apart broccoli flowerets so pieces are the same size and each flower end is less than an inch across. (To avoid the mess from trimming broccoli, cut through the stem part, then pull flowerets apart. Toss broccoli with 2 T olive oil, and sprinkle with salt to taste. If using a metal roasting pan, I would spray the pan with non-stick spray or olive oil.) Spread out broccoli pieces in roasting pan. Roast broccoli until pieces are bright green and starting to get browned edges. (I turned after 10 minutes, and then again after 5 minutes, and cooked for 20 minutes total roasting time.)Toss broccoli with fresh lemon juice and then sprinkle with Pecorino-Romano or Parmesan cheese. Serve hot.
1 lb. broccoli flowerets, cut so flower ends are not over an inch across (about 6 cups cut broccoli flowerets)
2 T extra virgin olive oil sea salt to taste
1 T fresh squeezed lemon juice (I used about a tsp. more)
1/3 cup freshly grated Pecorino-Romano or Parmesan cheese (not packed)
Preheat oven to 450 F. Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough, but I didn't. Cut apart broccoli flowerets so pieces are the same size and each flower end is less than an inch across. (To avoid the mess from trimming broccoli, cut through the stem part, then pull flowerets apart. Toss broccoli with 2 T olive oil, and sprinkle with salt to taste. If using a metal roasting pan, I would spray the pan with non-stick spray or olive oil.) Spread out broccoli pieces in roasting pan. Roast broccoli until pieces are bright green and starting to get browned edges. (I turned after 10 minutes, and then again after 5 minutes, and cooked for 20 minutes total roasting time.)Toss broccoli with fresh lemon juice and then sprinkle with Pecorino-Romano or Parmesan cheese. Serve hot.
Monday, August 16, 2010
Breakfast Banana Smoothie
Breakfast Banana Smoothie
Provided by TasteForLife Community
From the American Institute for Cancer Research, www.aicr.com5 minutes prep time Serves 2
What you need:
2 medium bananas, peeled and sliced
1 container (8 oz) nonfat plain yogurt
1-1/2 c skim milk
1 tsp toasted wheat germ
Dash of cinnamon or nutmeg
What you do:
In a blender, combine bananas, yogurt, milk, and wheat germ. Blend until smooth. Pour mixture into chilled glasses. Sprinkle with cinnamon or nutmeg. Serve immediately.
Per serving: 262 Calories, 15 g Protein, 48 g Carbohydrates, 4 g Fiber, 2 g Total fat (1 g sat, 1 g mono), 188 mg Sodium, Vitamin B2 (riboflavin), B12, Iodine, Phosphorus, Pantothenic acid, Calcium, Vitamin A, B1 (thiamine), B6, Biotin, C, Magnesium, Manganese, Molybdenum, Potassium, Selenium
Provided by TasteForLife Community
From the American Institute for Cancer Research, www.aicr.com5 minutes prep time Serves 2
What you need:
2 medium bananas, peeled and sliced
1 container (8 oz) nonfat plain yogurt
1-1/2 c skim milk
1 tsp toasted wheat germ
Dash of cinnamon or nutmeg
What you do:
In a blender, combine bananas, yogurt, milk, and wheat germ. Blend until smooth. Pour mixture into chilled glasses. Sprinkle with cinnamon or nutmeg. Serve immediately.
Per serving: 262 Calories, 15 g Protein, 48 g Carbohydrates, 4 g Fiber, 2 g Total fat (1 g sat, 1 g mono), 188 mg Sodium, Vitamin B2 (riboflavin), B12, Iodine, Phosphorus, Pantothenic acid, Calcium, Vitamin A, B1 (thiamine), B6, Biotin, C, Magnesium, Manganese, Molybdenum, Potassium, Selenium
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