|Back to Back Issues Page|
Time to Bee Healthy
January 14, 2011
|Marilyn and I hope you're benefiting from adding healthier foods to your diet throuh the holidays!
With a New Year now upon us,
...today we thought we'd share with you how to...
The honeybee might sting, but it sure has a sweet bite.
The lowly bee goes from flower to flower collecting their pollens and plant proteins, only to return to the hive to manufacture some of the most complex superfoods known to humans.
This sweet nectar is loved by nearly all.
Honey is one of the sweetest raw natural foods known.
For this reason, it is often treated disdainfully by nutritionists who warn of its high fructose and glucose content and high caloric content.
While certainly not for diabetics, raw honey only has about a 50 glycemic index and less than 10 glycemic load. (Sucrose has a 70 glycemic index and a banana has a 13 glycemic load by comparison).
One reason this sweet bee food has a reasonable glycemic load is because it contains minute but complex quantities of B vitamins, minerals, amino acids and healthy phytonutrients.
These all subtly slow its sugar absorption.
Raw honey is also antimicrobial, so it is famous for soothing sore throats and speeding up wound healing.
It also contains a number of enzymes, and its minute pollen proteins have been reported to help the body adapt to local pollens.
Raw honey from local beekeepers is preferable to refined (clear) versions from the supermarket.
The pollen grains collected by the bee have been accused to be one of natureís most complex foods.
A batch of mixed pollen grain can contain nearly 40% protein and every vitamin known, with dozens of minerals and trace elements.
Bee pollen also contains bioflavonoids, phytosterols, rutin, lycopenes, quercitin, and a variety of other phytonutrients.
Pollen also contains omega-3 fatty acids and a number of enzymes.
Bee pollen has undergone recent international research with allergy sufferers and asthmatics.
In both cases bee pollen reduced inflammation and frequency of attacks.
Bee pollen has also been shown to reduce inflammation in prostate hyperplasia.
Elsewhere clinical reports have been stacking up, illustrating bee pollenís ability to speed up healing times, detoxify the liver, reduce inflammation and reduce fatigue.
Bee pollenís ability to significantly reduce the severity and duration of seasonal pollen allergies appears linked to its containing various proteins from plant pollens.
The plant proteins from pollen stimulate the immune system to recognize and adapt to local pollens.
Again fresh bee pollen from local beekeepers is suggested.
Propolis is a resin collected from the conifer tree buds.
Honeybees use it to plaster to their hives for stability and protection.
Lab research has found more than 300 active constituents in propolis.
These include aromatic oils, polyphenols, phenolic aldehydes, sequiterpene quinines, coumarins, flavonoids, esters, terpenes, lectins, cinnamic acids, amino acids, minerals, vitamins to name a few.
These appear to work synergistically to give bee propolis its reputation as antimicrobial and anti-inflammatory.
Propolis extracts have been reported to increase healing rates, and have illustrated anti-tumor effects in a number of laboratory protocols.
Free radical reduction and bone healing effects have also been observed in the research on propolis.
In vitro lab studies show propolis appears to improve liver cell function.
Young helper nurse bees produce from their glands a special elixir that transforms a normal bee into the super queen bee.
This is royal jelly. With a minute complexity of vitamins (Bs, A, C, D, E), enzymes, numerous phytonutrients and 18 amino acids, royal jelly is one of the most fascinating foods on the planet.
Many report that its transformative effects on the queen (who will live fifty times longer than a normal bee after being fed royal jelly) also stimulate various rejuvenating effects in humans.
Like propolis, royal jelly is also antimicrobial.
It has been shown to inhibit or kill a number of active bacteria, including Staphylococcus aureus, Bacillus coli, and Bacillus mettiens among others.
Reports have suggested, with in vitro laboratory confirmation, that royal jelly supports the immune system by increasing T-cell counts, and supports the endocrine system with key phytoestrogens.
Research has established that royal jelly has a healing effect upon the liver, and can reduce LDL cholesterol by 10-14%.
Royal jelly use became popular in Southern Europe a half-century ago after French physicians began injecting their patients with it to speed healing for various ailments.
Physicians have since reported clinical results of easing symptoms of arthritis and fatigue with royal jelly.
Lab research has reported that royal jelly contains an amino acid precursor to collagen.
Collagen is a central component of connective tissue and skin.
This may also explain why many report royal jelly firms and tightens the skin when applied regularly.
Some have reported increased fertility and heightened memory from royal jelly use.
Royal jelly has also been a favorite of athletes, who have reported decreases in recovery times and improved athletic performance.
In a 2001 study, Japanese researchers found that mice that ate fresh royal jelly had more endurance in swimming tests, and had lower levels of lactate along with decreased glycogen depletion.
So bee good to your body!
Here's a recipe that you'll be going back to time and again.
Spinach and Goat Cheese-Stuffed Potatoes
Pop this delicious comfort food in the oven and let it bake into a light, but savory dinner.
Though potatoes get a bad rap, spuds contain nutrients-including vitamin-C and iron-that help combat stress and fatigue.
This is a great energy-boosting meal for a cool night.
A healthy, yummy twist on stuffed potatoes.
While spuds contain their own vitamin-C and iron, spinach and cannelini beans offer even more nutrients.
If you're not a fan of spinach, substitute broccoli florets for an extra dose of vitamin-C.
Prep: 30 min.
Cook: 1 hr. 20 min.
Total: 1 hr. 50 min.
4 lge. russet potatoes, pricked several times with a fork
4 oz. low-fat goat cheese
1/4 c. (2 ounces) reduced-fat sour cream
1 Tbs. extra-virgin olive oil
2 tsp. fat-free milk
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 scallions, thinly sliced
1 can (14-19 oz.) cannellini beans, rinsed and drained
1. Preheat the oven to 425įF.
2. Place the potatoes directly on the oven rack and bake for 1 hour, or until soft when squeezed (wear an oven mitt).
3. Remove the potatoes from the oven and cut each lengthwise in half.
Let stand until easily handled but still warm.
4. Scoop out the potato pulp into a large bowl, leaving a 1/4"-thick shell.
Place the potato shells in a 13" x 9" baking pan.
5. With a potato masher, mash the pulp with the cheese, sour cream, oil, milk, sea salt and pepper.
Fold in the spinach, scallions and beans.
Spoon into the potato shells.
Bake for 20 minutes, or until lightly browned.
Calories 262.9 Cal.
Fat 6.5 g.
Saturated Fat 3.2 g.
Sodium 371.6 mg.
Carbohydrates 42.3 g.
Total Sugars 2.1 g.
Dietary Fiber 6.9 g.
Protein 10.1 g.
Sadly, that's all the time we have for today.
We hope this recipe and the above tips come in handy throughout 2011 and we hope you found some value in this Newsletter!
Until next time, we want you to,
Live Longer & Live Younger!
You can do it with the #1 antioxidant on the planet, Acai which has now been paired with the Camu Berry, making the best...even better!
18,260 ORAC UNITS PER SINGLE FLUID OUNCE!
THE HIGHEST LEVELS IN THE INDUSTRY!
Feeling the Thunder ~ Amazon Thunder
Obligatory Legal Notice: While all attempts have been made to verify information provided in this publication,
neither the authors nor the Pro-Fit Group assumes any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This publication is an information product and is not intended as a source to replace your own professional or otherwise advice. All users are advised to retain the services of competent professionals. The reader of this publication assumes responsibility for the use of these materials and information. The author and publisher assume no responsibility or liability whatsoever on the behalf of any reader of these materials.
You should not substitute information on the "natures-health-foods.comĒ web site for professional advice.
This web site provides general educational information. This information is not provided in the course of a professional relationship between a health care provider and the recipient. It is not intended to be, and should not be used as, a substitute for medical treatment by a health care professional.
|Back to Back Issues Page|