Its so nice that people are eating better these days. Was anyone talking about Omega3's, blueberries, flax in the 80's? Not many people it seemed like. The 80's were rough.
I like the info that Dr. N. Perricone gives...especially in his earlier books. From those books I started taking coq10, alpha lipoic acid (which i think helped re-regulate my metabolism) and L-Carnitine.
Check out the neat paintings by two New Zealand artists at the bottom of the post.
From the internet:
"Coenzyme Q10 (CoQ10) is a compound found naturally in the energy-producing center of the cell known as the mitochondria. CoQ10 is involved in making an important molecule known as adenosine triphosphate (ATP). ATP serves as the cell's major energy source and drives a number of biological processes, including muscle contraction and the production of protein. CoQ10 also works as an antioxidant.
Antioxidants are substances that scavenge free radicals, damaging compounds in the body that alter cell membranes, tamper with DNA, and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet light, radiation, cigarette smoking, and air pollution) can also increase the number of these damaging particles. Scientists believe free radicals contribute to the aging process, as well as the development of a number of health problems, including heart disease and cancer. Antioxidants, such as CoQ10, can neutralize free radicals and may reduce or even help prevent some of the damage they cause."
"Some call it one of the most powerful plant foods on the planet. There’s some evidence it can help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries: flaxseed.
Flaxseed was cultivated in Babylon as early as 3000 BC, according to the Flax Council of Canada. By the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Fast-forward 13 centuries, and some experts would say we have preliminary research to back up what Charlemagne suspected all those years ago.
These days, flaxseed is found in all kinds of foods, from crackers to frozen waffles to oatmeal. In the first 11 months of 2006, 75 new products were launched that listed flax or flaxseed as an ingredient. Not only has consumer demand for flaxseed gone up, agricultural use has also increased -- to feed all those chickens laying eggs that are higher in omega-3 fatty acids.Although flaxseed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients:
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| Flax field...looks like North Dakota |
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| Jane Galloway print from http://www.prints.co.nz |
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| Diane Adams "Secluded Cove" |
- Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
- Fiber. Flaxseed contains both the soluble and insoluble types.
