Master Hormones Management Institute.

Grapes

The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round. Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).

This chart graphically details the %DV that a serving of Grapes provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Grapes can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Grapes, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Olives

Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.

THE HEALTH BENEFITS AND USES FOR COCONUT OIL!

Despite what we have been told, high quality saturated fats are good for us. They are a natural necessary food that is essential for proper immune function, for a healthy circulatory system and are a must for proper brain development.

One of the healthy saturated fats is coconut oil. I began using this oil for cooking, as it is very stable in the presence of heat and can be stored for a year or two without having to worry about rancidity. After I began reading more about the antimicrobial benefits of extra virgin coconut oil I set out to discover all of the different ways I could use it. I started spreading it on my sprouted grain bread, melted it on my vegetables and mashed potatoes and sometimes took it by the tablespoon. However, I haven"t been very regular with the latter. About a year ago I met a physician assistant who came from the Phillipines (where much of the coconut oil comes from). I asked him if he used coconut oil in his diet and he affirmed that he did. Then he shared an interesting fact which supported what I had been reading concerning the health benefits of coconut oil. He told me that his grandparents and others of their generation would drink around a quarter of a cup of this oil a day...as a disease preventative.

Coconut oil is antibacterial, antiviral , antifungal and can discourage parasites. Bruce Fife, in his book The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil) tells us that " In his studies of African natives, Dr. Weston A. Price noted in his book Nutrition and Physical Degeneration, that those who consumed traditional local foods did not suffer from insect-borne diseases such as malaria. Tropical climates are breeding grounds for all types of disease-causing organisms, yet indigenous peoples have lived in these places generation after generation without problem. Only those people from other climates, who eat virtually no coconut or other native plants, have a difficult time.

Swiss chard

Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as "greens". It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.

Both the leaves and the roots of Swiss chard have been the subject of fascinating health studies. The combination of traditional nutrients, phytonutrients (particularly anthocyans), plus fiber in this food seems particularly effective in preventing digestive tract cancers. Several research studies on chard focus specifically on colon cancer, where the incidence of precancerous lesions in animals has been found to be significantly reduced following dietary intake of Swiss chard extracts or fibers. Preliminary animal research also suggests that Swiss chard may confer a protective effect on the kidneys of those with diabetes through reducing serum urea and creatinine levels.

If vegetables got grades for traditional nutrients alone, Swiss chard would be one of

Carrots

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, c umin and dill which all have the umbrella-like flower clusters that characterize this family of plants.

Health Benefits

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Carotenoids and Heart Disease

When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.

Better Vision

Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotenes powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.

Carotenoids and Optimal Health

Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus.

Shiitake mushrooms and Health!

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavor has endeared them to American taste buds and these exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year.

Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.

Health Benefits

A symbol of longevity in Asia because of their health-promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Now that their rich, smoky flavor has endeared them to American tastebuds, these exotic hearty mushrooms can be found in supermarket shelves across the U.S. Invigorate Your Immune System

Recent studies have traced shiitakes legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinans healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease. Against influenza and other viruses, lentinan has been shown to be even more effective than prescription drugs; it even improves the immune status of individuals infected with HIV, the virus that can cause AIDS.

Promote Optimal Health

Lentinan, which is technically classified as a polysaccharide and referred to as a branched beta-glucan, has also been shown to have anti-cancer activity. When lentinan was given for human gastric cancer, reticular fibers developed in tumor sites. Reticular cells, which are spread throughout the body in various tissues, are immune cells that have the ability to ingest (phagocytose) bacteria, particulate matter, and worn out or cancerous cells. When lentinan was administered, not only was there a proliferation of reticular cells in gastric tumor sites, but many T lymphocytes (another type of immune defender) were drawn to these cancer sites with the result that the cancer cell nests were fragmented and destroyed.

Terroirs, Plants, Animal and Humans: Phyto-melatonin and Evolution of Life

Today probably majority of adults after the age of 50 in developed countries are deficient in melatonin and they may have a newly recognized disease-the chronic melatonin deficiency syndrome (CMDS). Half of population has an insomnia which compromises the synthesis, and low levels of the endogenous melatonin hormone from pineal gland accompanied by chronic reduced intake of phyto-melatonin from nature plays a vital role. In 1995 discovered in flowers and plants the natural analog of the human indole-amine has changed completely the view on science of nutrition!

The study will begin at GMU�s Arch Lab, as a part of an independent post-doc nutritional neuroscience and computational gerontology project by Dr. Victor Ananyev guided by the Department of Psychology and the Neuro-imaging Core of Krasnow Institute and will evolve into a multi-center, multi-country scientific endeavor focused on evolutionary dual connections of melatonin as a human hormone and as a micronutrient which acc u mulated in soil, effectively absorbed and synthesized by plants, consumed by mammals, swiftly crosses the human�s blood-brain barrier and plays enormous role in health and longevity of all living species.

The article will be published in Gerontologist and/or American Journal of Clinical Nutrition. The new study hypothesizes that the synthetic melatonin(N-acetyl-5-methoxytryptamine), which is identical to endogenous melatonin and phyto-melatonin from plants, works on both young and aging animals and humans to increase the anti-inflammatory, anti-oxidant and anti-aging properties also preventing memory and cognitive decline. The research will be carried out over a two-year period including the animal studies and clinical observations and will have a significant impact on paradigm shift in nutritional science on endogenous production of melatonin, increased intake of phyto-melatonin from plants-based diet and its role in human mental and physical health.

Simple Herb will Greatly Relieve Your Daily Stress!

Revered over 5,000 years for its wealth of health benefits -- this adaptogenic herbal tea is rich in antioxidants, and a cinch to prepare.* So cancel the negatives of your daily stress without psychotherapy, for just pennies.*

Why you should consider making the switch today to the coffee alternative that actually boosts your body"s resistance to stress. It really is that good. Hear Dr. Mercola explain why...

You"re barraged continuously by these claims -- day in and day out.

Those flashy health and wellness promises you see on television, on the web, or in print ads -- the ones that seem too good to be true... and most of the time, they are.

* From miracle diet plans and wonder pills claiming to help you lose double-digit pounds in only days...
* To those sensational "aches and pains" remedies that promise you"ll feel like a teenager again in just 15 minutes...
* And now scientists are working on a pill that allows you to skip exercising all together... yet gain the same benefits...

Sound too good to be true? I"m sure there are many more claims like these you"ve heard as well.

So you can understand why I was somewhat skeptical when I learned about an ancient sacred herb that supposedly:

Walnuts

Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids.

It is no surprise that the regal and delicious walnut comes from an ornamental tree that is highly prized for its beauty. The walnut kernel consists of two bumpy lobes that look like abstract butterflies. The lobes are off white in color and covered by a thin, light brown skin. They are partially attached to each other. The kernels are enclosed in round or oblong shells that are brown in color and very hard.

This chart graphically details the %DV that a serving of Walnuts provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Walnuts can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Walnuts, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

When it comes to their health benefits, walnuts definitely are not a hard nut to crack. This delicious nut is an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts" concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties.

Green beans

Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive.

Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh. Although green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. They contain tiny seeds within their thin pods.

Food Chart

This chart graphically details the %DV that a serving of Green beans provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Green beans can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Green beans, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Green beans, while quite low in calories (just 43.75 calories in a whole cup), are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Helping You Bone Up

The vitamin K provided by green beans-25% of the daily value in one cup-is important for maintaining strong bones. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells responsible for breaking down bone. In addition, friendly bacteria in our intestines convert some K1 into K2, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone.

Offer Cardiovascular Protection