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Gluten Containing Herbs – for Celiac Disease patients

Categories: Articles, Celiac Disease, Food Education, Food Safety, Inflammation, Nutritional Information, Western Medicine

From:  http://www.jadeinstitute.com/chinese-herbs-and-potential-allergens.php Chinese Herbs Containing Gluten and Potential Allergens Although not frequently noted in the Chinese materia medica, there are a few herbs containing gluten that may be problematic for patients with food sensitivities, and especially for those with celiac sprue (also called gluten sensitive enteropathy or GSE). People with soy or nut allergies may also be advised to avoid certain herbs. As herbalists, our recommendations are often dependent on the degree to which an individual patient seeks to avoid exposure to a certain food. Gluten and Celiac Disease Gluten […]

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What Are the Health Benefits of Eating Seaweed?

Categories: Articles, Cooking tips, Nutritional Information, Phlegm Nodules & Interior Heat, Vegan, Vegetables, Vegetarian, Western Medicine

Overview Sea vegetables, often referred to as seaweed or algae, are not as common in the Western culture as they are in other areas of the world. Sea vegetables come in a variety of colors including green, red and brown, each with a unique flavor, shape and texture. This exclusive family of vegetables absorbs nutrients from the sea and are, therefore, an excellent source of trace elements, vitamins, minerals and protein. Sea vegetables are some of the most nutritious foods you can eat. Proponents claim that sea vegetables can protect […]

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What are the advantages and disadvantages of butter and ghee when it comes to cooking?

Categories: Articles, Cooking tips, Food Education, Western Medicine

From a nutritional standpoint, both butter and ghee are basically made from the fats of whole milk. Although butter in the United States is almost always made from cow’s milk, the ghee used for cooking in India is often made from buffalo milk. Both ghee and butter are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat. How Butter Is Made Butter is made by separating cream from milk. Since the fat-based cream portion of the milk is lighter […]

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Indian Cooking; Nutrition Info

Categories: Articles, Asian, Cooking tips, Food Culture, Indian, Nutritional Information, Western Medicine

This is not how I normally like to look at food, through caloric and fat content counting, but it is useful info to look over to get an idea of what you are putting in your body. I eat mostly vegetarian (flexitarian really) and just a friend just moved to the Devon area. This is THE Indian and Pakistani area of Chicago and so I have been eating rich, delicious vegetarian Indian food just about every night. I hope to cook some tasty, nutritious meals in this style soon. Until […]

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on angiogenesis

Categories: Articles, Western Medicine

A few months ago I came across a TED Talk given by Dr William Li, of the Angiogenesis Foundation. He talks about a “diet to starve cancer” by blocking angiogenesis. Well, what exactly is angiogenesis? Simply put, it is the creation of new blood vessels within the body. This can be a good thing in the case of deep wounds, strokes, or arterial damage; when it goes wrong we see inflammatory conditions like endometriosis, arthritis, psoriasis, pulmonary fibrosis, even cancer and Alzheimer’s. Anti-angiogenic substances block the formation of blood vessels […]

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Saffron-4,000+ Years of Medicinal & Culinary Wonder

Categories: Articles

MEDICINAL Writings of saffron spices being used as a medicine span over 4000 years and cover over 90 conditions that saffron had been used to treat. Saffron is used as a herb in both eastern and western medicine. Saffron has been used for a long time in eastern medicine. Saffron is used in Ayurvedic medicine to treat conditions such as asthma, coughs, alcoholism, acne, and skin diseases. Saffron in Unani medicine has been used in the treatment of liver, kidney and urinary infections. Saffron has been used to help cure […]

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Is there a safe limit to the amount of hot spices I should consume? (Western view)

Categories: Articles, Western Medicine

Is there a safe limit to the amount of hot spices I should consume? Hot spices like tabasco sauce, red chili pepper, and black pepper are all seasonings used to “spice up” food, but they don’t necessarily have anything in common from a nutritional or chemistry standpoint. Tabasco(TM) sauce, for example, is usually made from a special variety of chili pepper called tabasco pepper, aged together with vinegar and salt. Chili peppers belong to the Solanaceae family of plants and have features in common with tomatoes, potatoes, and eggplant. A […]

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Selenium

Categories: Articles, Nutritional Information

Dietary Supplement Fact Sheet: Selenium Office of Dietary Supplements  NIH Clinical Center • National Institutes of Health Table of Contents What is selenium? What foods provide selenium? What is the recommended dietary intake for selenium? When can selenium deficiency occur? Who may need supplemental selenium? What are some current issues and controversies about selenium? What is the health risk of too much selenium? Selecting a healthful diet References Reviewers What is selenium? Selenium is a trace mineral that is essential to good health but required only in small amounts [1,2]. […]

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The Magic of Yerba Mate

Categories: Articles

Walk anywhere in Argentina and you can’t help but notice stylish men and women toting, not Starbucks lattes or portable coffee mugs, but instead, fist-size gourds, piled high with loose tea, topped with hot water and served, filtered, with a metal straw. Yerba mate – it’s thick and sludge-like, bitter-tasting and quite frankly, in my first-timer opinion, not-so-delicious. Yet, it’s one of the most healthful, natural beverages on earth. Very similar to coffee and tea, Yerba Mate has been used as a beverage since the time of the ancient Indians […]

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Beans: Protein-Rich Superfoods

Categories: Articles, Western Medicine

Beans: Protein-Rich Superfoods High in fiber and antioxidants, beans aren’t just good for the waistline, they may aid in disease prevention, too. By Jenny Stamos Kovacs More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week. What makes beans so good for us? Here’s what the experts have to say: Chronic conditions such as cancer, diabetes, and heart disease all have something in common. Being overweight increases your chances of developing them […]

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