The Power of Sea Buckthorn

By Ryan Saba

To read more about Opuvita, click here:
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Sea Buckthorn is a fascinating plant species, but the nutritional and medicinal value of the plant is largely unknown in North America.   The more scientists study Sea Buckthorn, the more amazed they become at the many benefits it provides for the body.  It is becoming one of the brightest stars in the nutraceutical industry, containing all known vitamins, and over 190 important nutrients in total.  All-natural, perfectly safe, and providing a multitude of health benefits, Sea buckthorn more than lives up to the current popularity it is enjoying.

What is Sea Buckthorn?

Sea Buckthorn – a small orange fruit grown in the Himalayas – has a rich history of treating numerous medical conditions.  For over 1,000 years these berries have been used all over the world to treat various conditions ranging from cancer and weight loss to skin care.  When harvested, the berries are pressed and separated into three layers, each being used to treat various conditions.  The top two layers contain healthy fat used in creams and lotions while the bottom layer is mostly liquid—perfect for use in juices and pharmaceuticals.

Anti-Aging

Sea Buckthorn contains ample amounts of vitamin E and omega 3, 6, 7 and 9 fatty acids, helping to support the body’s natural inflammatory response.  These ingredients reduce the amount of arachidonic acid in the skin, helping to minimize redness, irritation and drying.  This process has been found to improve skin tone and elasticity, encourage tissue regeneration and ultimately reducing the signs of aging.  Other skin conditions Sea Buckthorn has shown to be effective in treating include burns, skin ulcers, acne and various forms of dermatitis.

Weight Loss

Sea Buckthorn also has the ability to aid in weight loss.  Experts believe the mix of fatty acids signal the body to stop storing fat and according to leading nutritionists, assist in keeping the weight off.  Prompting the body to stop storing fat, the berry has been shown to promote losing weight by actually reducing hunger and signaling the brain to stop storing energy in the form of fat.  What seems to differentiate sea buckthorn from other antioxidants and phytonutrient-rich berries is the presence of omega 7 fatty acid.  Rare to find in natural form, the omega 7 in Sea Buckthorn may help users to eliminate excess weight and help to lose extra pounds they have been carrying for years.

Cancer

Sea Buckthorn is also a key component in the battle against cancer.  Rich in vitamins A and C, carotenes, flavonoids and minerals, such as sulfur, selenium, zinc and copper, Sea Buckthorn showed the ability to fight cancer during a study published for the Nutrition and Cancer journal in 2005.  Another study in the November 2009 Indian Journal of Medicine Research found the antioxidant effects of the berry extract to reduce damage to cells caused by radiation therapy.  Applied throughout the radiation process, the extract activated proteins inside the cells, helping to protect them from radiation both inside and out.

Even though Sea Buckthorn is quickly gaining fame worldwide as a “super food,” the potential in North American markets remains untapped.  Now that researchers in the U.S have become familiar with the plant the benefits are certain to be explored further. As of now, it’s known that the Sea Buckthorn berry carries so many vitamins, proteins, and other important nutrients it would be difficult to exaggerate the potential benefits and how they impact all areas of health.

The Only GORP Recipe You Will Ever Need

By Melissa McLean Jory

Photo credit: Kirsten Boyer Photography

If you’ve been around hiking and backpacking long enough, you’ll recognize GORP as old-school trail mix. GORP was originally the acronym for “good old raisins and peanuts.” This is the new-school, gourmet version, with whole nuts, seeds, and coconut. It will keep you going all day. It’s perfect stowed in a backpack or briefcase, or served with milk and fresh fruit as a breakfast granola.
Makes 12 cups

What you need

2 cups gluten-free crispy brown rice cereal
2 cups unsweetened coconut flakes
2 cups whole almonds
1 cup whole walnuts
1 cup whole pecans
1 cup pumpkin seeds
1 cup sunflower seeds
1/3 cup almond butter
1/3 cup honey
¼ cup pure maple syrup (grade B is thicker and richer, but any grade will work)
1 teaspoon gluten-free pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1 cup raisins or chocolate chips (optional)

What you do

1. Preheat the oven to 300°F. Position two oven racks in the center of the oven. Grease two cookie sheets.
2. Place the cereal, coconut, almonds, walnuts, pecans, pumpkin seeds, and sunflower seeds in a large bowl.
3. Place the almond butter, honey, maple syrup, vanilla, cinnamon, and salt in a medium saucepan over medium heat. Bring to a slow boil, whisking continually, for about 1 minute. Remove from the heat.
4. Drizzle the warm wet mixture over the dry mixture and gently stir to incorporate. Make sure the sauce coats the dry ingredients evenly.
5. Spread out evenly in a single layer on the prepared cookie sheets.
6. Bake for 6 to 8 minutes, until beginning to brown. Remove, stir, and switch the cookie sheets from their respective rack to the other. Bake for another 6 to 8 minutes, remove, stir, and switch again. Bake until golden brown. The total baking time should be about 20 minutes. Watch carefully as GORP can overbrown quickly.
7. Let mixture cool completely and add the raisins and/or chocolate chips. Store in an airtight container for up to 1 week.

Top 10 Reasons to Practice Yoga at Home

from myyogaonline
1. Not having to change out of your pajamas.
2. Being able to sing out ‘Om’ as long and as loud as you want.
3. Having the choice to skip the ‘Om’
4. Falling asleep in savasana...and not having to get up.
5. Snoring in savasana...and not worrying about anyone hearing.
6. Feeling free to shout out, “Oh, as if I’m doing that!” to the teacher.
7. Practice alongside your pets.
8. Ability to shout out, “You rock my world!”
9. No babysitter needed.
10. Sans clothes always an option. *Option to leave blinds open if desired.

The Energy Vitamin

 Author: kerriwhatley

A lot of people think of B vitamins also known as the energy vitamins are more like keys that unlock the energy we all long for.

Fatigue, irritability, poor concentration anxiety and depression—all can be signs of a B vitamin deficiency. That’s because compounds in the B complex are needed for everything from the healthy maintenance of brain cells to the metabolism of carbohydrates, which is the brain’s source of fuel. B’s are also necessary for production of neurotransmitters, which regulate mood and conduct messages through the brain.

The B complex includes B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, pantothenic acid, biotin, B12 and folate, also known as folic acid on vitamin bottles. It also includes choline, a nutrient found in eggs that is needed to produce cell membranes and may slow age-related memory loss.

It is impossible to say what B vitamin is the most important.

“They all have important roles,” says Roxanne Moore, a registered dietitian at the Maryland Department of Education and a spokeswoman for the American Dietetic Association. A varied, healthy diet of lean meats, colorful vegetables and whole grains will usually cover the bases.”

The subgroup of B6, B12 and folate is the subject of much research. Sufficient intake lowers rates of birth defects, cardiovascular disease, depression, dementia and Alzheimer’s disease. The three work together and even marginal deficiencies have large effects.

B6 and B12 contribute to the myelin sheath around nerve cells, which speeds signals through the brain. B12 and folic acid together are needed for making normal cells, including blood cells. Inadequate B12 or folic acid can yield blood cells unable to carry vital oxygen to the brain.

Only rarely are the effects of a B vitamin deficiency clear-cut. The Centers for Disease Control reported that two children had severe motor and language skill delays because of a deficiency in vitamin B12. They had both been breastfed by vegan mothers who were also deficient in B12.

The vitamin occurs naturally only in animal products, although many cereal and soy products are fortified with B12, among others. Both children quickly improved after eating a new diet, but both also had lingering language and motor problems a year after treatment.

“The problem doesn’t affect just vegetarians,” says Maria Elena Jefferds, Ph.D., a CDC epidemiologist. “There are plenty of non-vegan Americans who don’t pay enough attention to what they eat and lack basic nutrients.”

The key is a varied diet. The importance of some nutrients are only now emerging.

Sluggish & Tired? Here Are the Right Foods to Eat to Boost Productivity & Focus

Joyce & Leah Del Rosario

If you are anything like me, you have heard numerous times that eating right and drinking fluids fuels the mind and boosts productivity.

In fact, the World Health Organization has said that when the right foods are consumed, brain power can actually increase by as much as 20%. But could it be the case that eating and drinking too much actually have a negative effect on how well you work?
Office buildings and many work settings run rampant with poor nutrition. From people finding fast food options and eating on the go, to packing unhealthy meals for lunch simply because they feel the healthier options are too difficult to put together, there are many excuses why people avoid eating well and continue to eat poorly.
Still, many surveys consistently show people are unhappy with their meal plan and wish they were eating healthier.
With this in mind, how can you tell if you are eating and drinking too much of the wrong things? And what foods should you be eating to help energize your brain and what foods you should be avoiding?

The Good

First, it is important to focus more on what you can and should be eating. Focusing too much on what not to eat can make dieting to increase productivity feel more like a burden instead of a new goal that will make you feel better in the long run.
The best foods to eat are the ones that help reduce inflammation and encourage blood flow to the brain.
Fish is the only meat that has the right omega-3 fatty acids to help with this. Eating tuna, salmon or any other type of fish can help reduce inflammation and encourage your brain to work better.
Other types of fats that are healthy and can improve your mind’s focus are avocado, almonds and seeds. Avocados are ripe with the ability to help lower cholesterol and reduce heart disease. Not only does this have positive long-term benefits to your health, but it also helps your body improve blood circulation, which has a more immediate impact on your level of concentration.
Nuts and seeds are packed full of antioxidants that help with the aging cognitive process, delivering immediate benefits.
For people with a sweet tooth, dark chocolate is also full of antioxidants as well. To satisfy sugar cravings, you can nibble on a small amount of this rich dessert and watch your focus improve. For the best affects, it is important to get the most pure cacao possible.
It is best to only eat a few ounces of the chocolate because a little bit goes a long way with this thought-boosting food.

The Bad

Now that you have a better idea of what you can eat, it is important to also know what foods and drinks you should steer far away from. Quite simply, it is important to avoid the opposite types of food as the good, such as heavy red meats, high amounts of sugars and breads and overdoses of caffeine.
Red meat has long been considered to be unhealthy. With the high intake of saturated fats that you will inevitably consume with large portions of red meat comes the inability to focus, remember important tasks or information, or learn new information. All of these have a direct impact on your ability to perform well at work.
Over-processed sugars and bread is another food group that can negatively impact your ability to produce quality work.
While it is true that the brain needs glucose to continue functioning well, too much of a good thing can ruin your ability to stay focused. When you consume sugary foods and overly processed white breads, you run the risk of delivering too much glucose to your brain and ultimately sacrificing your productivity levels.
Instead, focus on eating whole grains or fruits and vegetables to get the glucose your brain needs to function.
Caffeine is one chemical that many people turn to for help waking their brain up in the morning. However, overdoses of caffeine can confuse the body and put it on overdrive for a short period of time, followed by the normal crash and burn once the caffeine has worn off. This unsteady pattern can cause the body to function poorly overall.
If you are looking for easy ways to boost your productivity, simply focus on all of the healthy fruits and vegetables you are able to eat and steer clear of the foods that can negatively impact your brain’s natural ability to function well.

4 Great Vegetarian Sources of Protein

By Kim Kash
Maybe you're trying to reduce or eliminate animal products from your diet. Maybe you're just looking to add additional protein sources to your dinner plate. Or perhaps you're simply interested in culinarily mixing it up a little. Whatever the reason, it'd probably benefit you to look into protein alternatives given, according to the USDA, the average adult American male ate 293 pounds of meat last year. The average woman ate 183 pounds. No one needs to eat that much of anything.

But before we begin, to call these ingredients "meat substitutes" isn't really fair. It sets all these yummy foods up for failure. If you're looking for something that tastes like steak, well, only steak tastes like steak. The same goes for fish. I'd say the same goes for chicken, but everything tastes like chicken. The mistake is in thinking that you can prepare tempeh or seitan or any other nonanimal protein and it will taste like meat. Instead, learn how to prepare these four great alternative protein sources, and enjoy the flavors and textures for their own sake.

Tofu

As far back as 100 BC, the Chinese pressed soymilk curds into soft, white slabs of tofu. These days tofu is available in almost any grocery store, in consistencies ranging from soft to extra firm. Straight out of the package, it is squishy and pretty much tasteless. Its beauty lies in its ability to absorb flavors. It can be cubed and thrown into your stir-fry. It can be whirled into your smoothie to make it creamier. It can be sliced in slabs, marinated, and grilled. You can use it to make mock cheesecake, "creamy" sauces and dressings, cheese-like pasta fillings, and much more.
Tofu is the most ubiquitous and versatile of the meat analogues, and in addition to being a low-calorie, complete protein (raw tofu is approximately 20 calories per ounce), it also contains omega-3 fatty acids, manganese, iron, and copper (which helps red blood cells use that iron). Most tofu is also enriched with calcium during processing. It can help lower total cholesterol levels and reduce the risk of heart disease, and its phytoestrogens (plant-derived estrogens) have been shown to ease menopausal symptoms.
But be careful—tofu becomes a problem in processed foods. Almost every "healthy" vegetarian frozen food or faux meat contains tofu or some other highly processed soy product. And that's not good. Eating a healthy, balanced diet means not relying too heavily on any one specific food—and that includes tofu.
What's the problem with eating soy all the time? 90% of the U.S. soybean crop is genetically modified. No studies have yet shown that genetically modified foods pose any health risks, but no genetically engineered food crops grew in this country before the 1980s. We join a large chorus of skeptics who question the wisdom of genetically modifying our food supply until more is understood about the human response to this kind of tinkering. Avoid this by only buying soy products that have been certified organic.
Another grey area surrounding soy is its relation with cancer. On one hand, researchers have found that eating lots of soy might help prevent breast and endometrial cancers in women and prostate cancer in men. However, some studies using animal subjects suggest that high amounts of phytoestrogens might actually promote breast cancer. While the scientific community works to find answers, we feel it's OK to enjoy soy in your kitchen in moderation. Just not at every meal.

Tempeh

Tempeh is another soy product, but it is made from fermented, whole soybeans and is less processed than tofu. So you get all the benefits of soy—the protein, the trace minerals, the phytoestrogens—plus the probiotic boost that fermented foods offer.
After the beans are fermented, they are pressed into a firm, textured cake. Like tofu, tempeh is a versatile ingredient that absorbs other flavors like a sponge. But unlike tofu, tempeh has an earthy, nutty flavor that makes it delicious to eat on its own.
To enjoy, slice the cake into slabs and stir-fry it, marinate and grill it, use it in chili or jambalaya, or even use it to make burgers.

Seitan

Also known as mock duck, this vegetarian protein is made from wheat gluten, so if you're not on a gluten-free diet, it's perfect if you are allergic or are trying to cut down on soy products.
Like soy, seitan is high in protein and low in fat. It also resembles meat in both color and texture when it's cooked. Like soy products, seitan takes on whatever flavor you add to it, so it's perfect for marinating. In fact, you can buy seitan already marinated in barbecue or teriyaki sauce. Use it as a substitute in recipes that call for firm tofu or tempeh.

Quinoa

Quinoa, which is grain-like (and can be cooked like other grains), is actually a seed. It's also gluten free. Eat it in the morning as a hot cereal, use it as the base for a tabbouleh or pilaf, enjoy it in your salad, or include ground quinoa as one of the grains in a homemade loaf of multigrain bread. You may even find pasta made from quinoa in your grocery store.

Quinoa contains all 9 essential amino acids, making it a complete protein. It's particularly well-stocked with the amino acid lysine, which helps with tissue growth and repair. Maybe that's why quinoa was called "the gold of the Incas." It is also a good source of folate, phosphorus, manganese, and magnesium. And it's delicious!

Vitamin C and Air Pollution

Author: kerriwhatley

A healthy dose of vitamin C may be able to fight off the effects of air pollution, according to a new study. Eating plenty of fruits and vegetables seems to be good for the lungs.

Researched found hospital patients who suffered from asthma or chronic obstructive pulmonary disease (COPD) in London had low level of vitamin C. Their risk for breathing problems also increased when air pollution levels were high.

The study was included 209 patients between 2008 and 2010. Most of the patients were between ages 54 and 74, though some were as young as 18. Many of them were also former smokers.

“This study adds to a small but growing body of evidence that the effects of air pollution might be modified by antioxidants,” said Michael Brauer, an environmental health scientist at the University of British Columbia in Canada.

Some of these antioxidants include vitamin C, found in many fruits and vegetables. These antioxidants may protect the body from free radicals, which are harmful molecules that damage cells. Free radicals form when air pollution enters the lungs. This can potentially lead to heart disease, cancer and even respiratory illnesses.

The antioxidants bind to free radicals and counteract them before they cause damage.

The researchers paid particular attention to course particulate matter levels. This is produced through the combustion of fossil fuels. The course particulate matter comes from car exhaust and power plants.

The study showed that lung conditions increased as course particle matter increased. The researchers found that with every increase in course particulate matter of 10 micrograms per cubic meter (mcg/m3), there was a 35 percent increased risk of hospital admission for people with asthma or COPD.

For those who had low levels of vitamin C, the risk of being admitted to a hospital was 1.2 times greater.

“The protective effect of vitamin C was still present after excluding smokers and elderly subjects, implying that the effect of this antioxidant was not explained by smoking or age,” Study researcher Cristina Canova said.

Smokers and elderly patients have lower levels of nutrients than those who didn’t smoke.

Those who are concerned should include things such as citrus fruits, broccoli, and spinach in their diet as they are good sources of Vitamin C.

Researchers are not yet sure if this link between Vitamin C and respiratory diseases still holds true for those who don’t already have the diseases.

The study is published in the July issue of the journal Epidemiology.