A New Way to Detect Breast Cancer

Not long before Mihir Shah was to be married in 2007, his soon-to-be mother-in-law got a diagnosis of breast cancer. She underwent chemotherapy and survived, wearing a wig to the wedding. But while the women in Mr. Shah’s family — in both India and the United States — were able to get breast cancer screening, it made him think of the millions who weren’t as fortunate.

More than 90 percent of women in the developing world don’t have access to early detection of breast cancer. One reason is that mammograms, the gold-standard screening technique, are rarely used because of their high cost and a lack of trained radiologists. India has one radiologist for every 100,000 people; the United States has 12.

Then there are logistical challenges like a lack of electricity and poor roads. Many people are not aware of cancer, and the disease still carries a stigma.

Read on – nyti.ms/2BT0ap3

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Do Collagen Supplements Help Skin, Hair, Nails and Joints? – The New York Times

. Is there any truth to the claim that collagen supplements will help my skin, nails, hair, digestion and joints?

A. Some small studies suggest that collagen supplements may have limited benefits, but the evidence is far from definitive, and marketing claims seem to have gotten ahead of the science.

Collagen is the main structural protein in animals — humans included — and plays a vital role in tissues like bones, tendons, ligaments, cartilage and skin. It’s also increasingly popular in nutritional supplements, which claim to replenish these same tissues.

— Read on www.nytimes.com/2018/08/24/well/live/do-collagen-supplements-help-skin-hair-nails-and-joints.html

The Secret to Keeping Black Men Healthy? Maybe Black Doctors – The New York Times

In an intriguing study, black patients were far more likely to agree to certain health tests if they discussed them with a black male doctor.

Black men have the lowest life expectancy of any ethnic group in the United States. Much of the gap is explained by greater rates of chronic illnesses such as diabetes and heart disease, which afflict poor and poorly educated black men in particular.

But why is that? Lack of insurance? Lack of access to health care?

Now, a group of researchers in California has demonstrated that another powerful force may be at work: a lack of black physicians.

— Read on www.nytimes.com/2018/08/20/health/black-men-doctors.html

Refueling With Beets

People often ask me, what vegetable should they eat daily? I used to say, organic kale or spinach. Now I tell people to eat beets along with their greens. Eating any form of green vegetables is crucial in any diet, but eating the whole beet plant is a two for one deal. The beet greens are just as edible and highly recommended to eat just like any other green vegetable. According to the whfoods.org, beet greens nutritional intake consist both of fat-soluble vitamins like A and K, as well as water-soluble vitamins like vitamins C and B2.  Beet greens are also packed with vital minerals like calcium, copper, magnesium, manganese and potassium.  In the phytonutrient category, beet greens show special benefits in the area of carotenoid richness. Beets are also naturally sweet so eating the greens will counter balance the sugar in the beets. Instead of tossing the green tops in the garbage, juice them with the beet or sauté a bunch and serve as a side dish.

Video: How Sugar Beets are Turned into Table Sugar

I recently stumbled upon this study done by researchers at Wake Forest University. According to the study, beets contain a high level of dietary nitrite, when ingested nitrite converts into nitric oxide (NO). Don’t get it confused. Nitrite into Nitric Oxide! So, the NO increases the blood flow and oxygen in the body. With this increase of blood flowing to your brain, your performance may be enhanced. This study is fascinating because they also discovered that drinking a beetroot juice supplement before a workout can make the brain of older people look younger. Whether you’re looking for performance enhancements or a younger brain, it’s definitely worth getting your daily doses of beets in.  Another study results were outstanding. Results indicated that beetroot juice given as a single dose or over a few days may improve performance at intermittent, high-intensity efforts with short rest periods.

  1. Muscle recovery after workouts
  2. Improved time trial performance
  3. Decreased cost of work when performing

Thus means you can finish the race or workout feeling less fatigued. Eating beets will increases your body’s endurance. I suggest based off of my research, opt out of the Gatorade and go for beet juice instead. My passion is eating healthy and spreading my knowledge of the importance of eating a nutritional diet, mainly plant-based. It’s been over a year now since I’ve added exercising into my lifestyle. In the beginning, I was exhausted and achy from my workouts. It was difficult to get on a consistent regimen but since I’ve got added beets to my weekly diet, I’ve noticed a positive upward shift in my energy pre and post workouts. I’ve always enjoyed eating and growing beets, and now that I’m working out, I’ve incorporated beets in my daily diet. I juice, shred for salads, or roast in the oven. Beets and their greens are now a staple in my household. If I could only get my two boys to eat it!

Other Health Benefits of Beets

Beets can lower blood pressure; promote eye, respiratory, and bone health; build immunity and increase stamina; and fight premature aging. There’s evidence they may even help prevent cancer. They’re highly nutritious, abundant in phytochemical compounds, low in fat and calories. Beets’ also supports detoxification.

Simple Beet Juice Recipe

  • 1 medium beetroot with the greens
  • 1/2 peeled lemon
  • Small piece of ginger
  • 1 cup of spinach
  • 1 cucumber

Here a little home video of me picking beets from my garden. I hope I was able to inspire you to start eating beet greens.

Sources

        Study:Effects of beetroot juice supplementation on intermittent high-intensity exercise efforts
        Study: Beetroot juice supplementation reduces the oxygen cost of exercise without improving mitochondrial efficiency: but how?
        Study:The Potential Benefits of Red Beetroot Supplementation in Health and Disease
        Study:Effects of Beetroot Juice on Recovery of Muscle Function and Performance between Bouts of Repeated Sprint Exercise
        Beet Greens –whfoods.com

Summer Tomatoes

Growing your own food is such a rewarding feeling because I’m in charge of the whole process. My food is healthy, fresh, and pesticide free. I have full control over everything, especially on the kind of fertilizers and lest control I use. Everything is done organically. There’s nothing like fresh picked vegetables. Food that ripens in my garden have more nutrients than many store-bought vegetables that must be picked early for shipping. The process has been quite easy with some minor bumps in the road. I do research and watch some ‘How to Videos’, because I’m not an expert and I want to get it right hopefully the first time.

I’m so proud of my tomato crop this year. I made sure I planted just the right mixture of just what I need. OMG! Last year I planted too many cherry tomatoes. They were over producing and I wasn’t pruning. It was a little disaster in the garden, and I was overwhelmed by cherry tomatoes. I ended up giving most of them away. This year I have all sorts of varieties for various different needs. Since the cherry tomatoes are my daughters favorite, I only planted one. As they ripen, she picks them and eats them like gum balls. Usually there’s none left for anyone else. That reminds me, I still have cherry tomatoes in the freezer from last year.

The picture above are my The Jersey Beefsteak. This variety is one of my favorite tomato’s to grow because they grow pretty large and the flavor is sweet with a little tart. I make a really nice tomato and onion salad with them. I also make my own apple cider vinegar and olive oil dressing. The juices from the tomatoes makes the dressing taste so fresh and sweet. I have three of these Jersey babies in the garden this year. I also use them for making my homemade marinara sauce. Recipe here.

These Early Girl variety grows quickly (hence ‘Early’) and they have high yields. They’re pretty common amongst home growers for that reason. I do believe it takes about 50-55 days after planting to maturity. You can easily grow these in containers too.

Check these green beauties out. I bought the sucker (baby plant) from the farmers market. The tag read, Organic Roma Tomatoes. These are obviously not because they are much longer. After some internet research, I stumbled upon a lookalike, they’re actually called, Long Tom. They can grow up to 9″. According to the website, they’re also known for bearing huge amounts of meaty red paste tomatoes with very few seeds in them. I can’t wait to taste them. Thanks for stopping by and reading about my organic tomato lifestyle. I hope I was able to inspire you a little to eat organically and grow your own organic garden.

Tomato Salad Recipe

  • 2 Beefsteak tomatoes
  • 1 cucumber
  • Parsley
  • 1 Garlic
  • Small Red onion
  • 2 tbs apple cider vinegar
  • 2 tbs olive oil
  • Simple dish that requires 10 minutes of preparation. Cut tomatoes in big chunks and set aside in a bowl. Peel, cut and discard cucumber seeds. Rough chop parsley place in bowl with tomatoes and cucumbers. Dice garlic and onions and place in bowl. Add the remaining ingredients and gently toss everything together and enjoy.
  • Is It Better to Drink a Little Alcohol than None at All?

    Find out if the light to moderate alcohol drinkers prevail at the end of the video. My husband and I have heated discussions about this. We both were very much surprised at the end. Yes, alcohol causes cancer and many other complications. Certain studies like the famous J-shaped curve one, where yes, excessive drinking is bad, but light drinkers appear to actually have lower mortality than abstainers?

    Click the video link below to listen for the answer.

    — Read on nutritionfacts.org/video/is-it-better-to-drink-little-alcohol-than-none-at-all/

    Still Harvesting My Greens in November

    Just got in from the gym and decided to make myself a protein green smoothie. This is always a quicker option than cooking, especially when your tired. Check out my beautiful bouquet of greens. Just freshly cut from my garden. It’s November and cold here in New York, however my collard greens, curly leaf kale, Tuscan kale, and parsley are surviving strong. Even the two days of frost we had a couple of weeks ago. Kale and collards are cool-season greens that are part of the cruciferous family along with cauliflower, Brussel sprouts, and bok choy. They grow best in the springtime and fall and can tolerate frost. Leafy greens are power food packed with power nutrients. Plus all greens are low in calories. And a serving of just about any of the deeply colored ones contains your daily supply of vitamins K and A, most of your daily vitamin C, and a hefty helping of fiber, B vitamins and essential minerals. They’re great additions to smoothies too.

    • 1/2 cup of kale
    • 1 cup collard greens
    • 1/2 cup of figs
    • 1 cup of flaxseed milk
    • 1/2 cup frozen strawberries
    • 1/2 cup frozen blueberries
    • 1 tsp of organic Maca powder
    • 1/2 cup of ice

    Check out the protein content on this plant-based flaxseed milk. It taste sooooooo good. I bought it from Whole Foods.

    Benefits of kale

    • Anti-Inflammatory Benefits of Kale
    • Glucosinolates and Cancer-Preventive
    • Kale also extend to its cholesterol-lowering ability

    Resource: The World’s Healthiest Food – Kale

    Curly Hair Don’t Care

    Giving myself another check over before I hit the NYC pavements. Hairs kinda wet, curly, and a little messy. Don’t care at this point. Just finished two back-to-back classes at Equinox. I must have burnt over 900 calories. I’m tired, hungry, freshly showered, and definitely beat! Right now I’m walking down LEXINGTON Ave getting ready to catch the number 4 train straight to Brooklyn. I’m keeping my fingers crossed for the hubby to scoop me at the train station. I’m also thinking about my plant-based protein dinner I need to fix before I hit the sacks. Lentil or black bean burger? No bread of course!

    I hear the 6 train coming….

    Healthy Eating Equals a Healthy Life!

    Pickled Hot Peppers

    Pickling hot peppers is an island delight for Jamaicans. I’ve watched my mother preserve her peppers this way for decades, and now it has become one of my favorite things to do with my homegrown hot peppers.  This is also a wonderful way to preserve your hot peppers.  You can use any type of hot pepper or vegetables to add to your jars.  My mom loves to put carrots in hers. I’ve done it before in the past and it comes out just as great.  For this recipe, I’m keeping it simple.  I had a lot of peppers to start with so these 4 jars is equivalent to 4 pints/16 oz. You can also modify this recipe by decreasing the vinegar to 2 cups per jar. 

    Ingredients 

    • 4 Large onions sliced
    • 4 Green bell peppers 
    • 8 Scotch bonnet peppers
    • 4 Ghost peppers
    • 24 Habanero peppers 
    • 4 Tbsp Dried Pimento seeds (whole allspice)
    • 2 Tbsp sugar 
    • 8 Cups White Vinegar 

    Cooking tip: Wear protective gloves and goggles (optional). When done, wash all tools and surface with cold water and soap. 

    Instructions

    1. Sterilize the mason jars in a large pot with boiling water for 30 minutes. 
    2. While your jars are boiling slice your onions and peppers into desired shapes. Leave the seeds. 
    3. Remove jars with a tong and set aside to cool. 
    4. After about 10 minutes, layer the vegetables, peppers, and pimento seed in the jars. 
    5. Warm the vinegar and sugar in a pot on the stove.  Do not bring to a boil. 
    6. Pour warm vinegar into jars and set aside to cool.  
    7. Tighten carefully with the lids. 

    You do not have to refrigerate your jars.  I know some people who do.  It’s optional. These jars are beautiful to give away as gifts. Just add a ribbon to make them even more special.  

    Enjoy! 

    Homemade Tomato Sauce

         When August and September rolls around and you have a sea of freshly picked tomatoes, there’s only one thing I could think of, pasta sauce. After I’ve shared and eaten and picked, it’s time to preserve for the winter. As if I live in the wilderness. I don’t obviously, but it’s cost effective to preserve for later uses.  My tomatoes were at its ripest and that’s what you want. The reddest, sweetest and densest tomatoes. 


    INGREDIENTS

    • 10 pounds fresh tomatoes 
    • 1 tablespoon salt
    • 4 tablespoons olive oil
    • 2 tablespoon tomato paste
    • 3 garlic clove, halved
    • 2 basil springs 
    • 3 bay leaf

    PREPARATION

    Step 1:  Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 8-9 cups.

    Step 2:  Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

    Step 3:  Reduce the sauce by almost half, stirring occasionally, to produce about 4 1/2 cups medium-thick sauce, 25 to 30 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

    I freeze mines. Let it cool completely and insert desired amount in ziplock freezer bags. I like the quart sizes. Enjoy!!