Long and Healthy Life! Sounds good, right?

Exotic superfoods, such as chia seeds, cacao, or goji berries, are frequently praised by the modern nutrition media. But what about the seemingly normal, healthful foods we – and our grandparents – grew up eating? Don’t they deserve a little credit? You bet they do!

You don’t need hard-to-pronounce herbs from the Amazon to add years to your life, you just need a generous dose of  love, fun and plenty of antioxidants, which can be found in a number of grocery store standards.

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Antioxidants play an important role in maintaining overall health by balancing unstable free radicals and slowing down the aging process. Consuming natural sources of these vital nutrients could play a key role in longevity and vitality, as they stabilize molecules that are weakened by pollution, UV damage, and even the chemical byproducts of life itself. Antioxidant-rich foods also reduce inflammation, maintain skin elasticity (less wrinkles!), and prevent degenerative diseases like cancer and Alzheimer’s disease.

Here are the two common foods that can contribute to a long and healthy life:

Berries contain a high amount of antioxidants called anthocyanins, which give them their bright colors. These substances help reduce oxidative stress and degeneration, improve brain function and eye health, and even prevent DNA damage.

Berries taste great as a healthy snack, dessert, or in a smoothie!

Cruciferous vegetables contain generous amounts of various antioxidants like vitamin C, beta-carotene, and zinc among others. Best known for their role in cancer-prevention, this group includes broccoli, cauliflower, and kale. They also contribute to detoxification, hormonal balance, and bone health.

Cruciferous veggies are best eaten raw in a salad, or blanched, sautéed, or baked.

Have any ideas or additions we would love to hear from you!

Happy eating,

Teresa

CEO and Founder of Cross Cuisines

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Right on the Money Article: Modern Wheat a “perfect, chronic poison,” Doctor says:

(CBS News) Modern wheat is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist who has published a book all about the world’s most popular grain.

Watch Davis’ full interview in the video HERE

Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

“If three people lost eight pounds, big deal,” he said. “But we’re seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day.”

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, meats, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

“It’s really a wheat issue.”

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”

 

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