Eat Smart Age Smart » Foods for health

Mushrooms should be part of your diet!

eatSmart — Sat, 06 Mar 2010 17:00:46 +0000

Feature by our Editorial Assistant Colleen

Mushrooms are near and dear to my heart and are a delicious addition to my daily meals.

Most of you have seen the regular white and brown mushrooms (the brown ones are baby portobello mushrooms called cremini) that are in every grocery store but there’s also oyster (thin and oyster-shaped, a personal favourite of mine), portobello (often grilled and used in burgers as a replacement for a patty), porcini (often found dried in North America), shiitake, morels (you’ll easily find these at gourmet shops or you might also find them dried) and reishi mushrooms.

You can cook mushrooms in so many ways. You can grill them, oven-bake them, steam them, and sauté them, my method of choice.

I add mushrooms to many of my dishes as they’re amazingly versatile. I can make a gourmet hamburger by adding fresh sautéed mushrooms, or make a mushroom pasta sauce or just bake them and eat them as a side of their own. They absorb flavours well and are great to cook with.

>>> Here are some more good reasons why you should include mushrooms in your daily diet:

* You can get mushrooms at any time of the year.

* The meaty burger-patty substitute, the portobello mushroom, is a good source of riboflavin (a type of vitamin B) and potassium.

* Some other nutrients you can get from mushrooms are zinc, manganese protein, folate, magnesium, iron and calcium.

* The common button-shaped mushrooms are also a good source of potassium but you have to eat more than one. Eating about five of them should provide you with more potassium than an orange.

* Oyster mushrooms may look a little odd but if you’re looking to eat something high in iron (I’m anemic so this is an important detail that I look for in foods) then these are the right mushrooms for you. You can also purchase them dried to get more iron in your diet.

* Porcini mushrooms are a little stumpy looking and are a light brown colour and packed with potassium, protein, copper and selenium.

* Shiitake mushrooms are also great for fighting HIV and hepatitis B. They are small, white, little thin mushrooms that are delicious in stir fries and noodle soups and great for lowering cholesterol.

* Reishi mushrooms have a very flat and wide top that resembles a clam shell and are great for people with asthma or other respiratory problems because they have anti-allergic, anti-inflammatory, antioxidant, anti-bacterial and anti-viral properties.

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Greens+ Bone Builder is a great source of calcium

eatSmart — Wed, 24 Feb 2010 17:00:43 +0000

Did you know that a University of Toronto study shows greens+ bone builder is four times more effective than calcium alone in the formation of bone?

A new study at the Calcium Research Laboratory, Division of Endocrinology and Metabolism, St. Michael’s Hospital and University of Toronto, Department of Medicine, shows that the combination of greens+^TM and bone builder^TM effectively stimulates the osteoblast cells, the bone-forming cells, to stimulate bone growth in culture – up to 1000-fold increase in the area of mineralized bone nodule growth versus control. Calcium alone only stimulated new growth area 250-fold.

* Indeed, compared to control, bone builder increased the area of bone nodule growth 1000-fold… and was four times more effective than calcium alone in increasing bone growth area.

* Specifically, the research showed that the ingredients in greens+ bone builder are up to 22x more effective than the already remarkable bone stimulating benefits of either greens+ or bone builder alone.

“Results suggest that nutritional supplements containing antioxidants, vitamins, minerals and several trace elements may play a beneficial role in bone formation and in the prevention of osteoporosis, beyond standard recommendations for calcium and vitamin D,” says lead researcher Leticia Rao, Associate (Adjunct) Professor of Medicine at the University of Toronto (U of T) and Director of the Calcium Research Laboratory at St. Michael’s Hospital in Toronto.

greens+ bone builder^TM contains a synergistic blend of the most powerful bone-building antioxidants, vitamins and minerals including vitamins C, D3, lycopene and 3 forms absorbable Calcium, plus a base of the highly alkaline-forming, nutrient-rich greens+.

The objective of the study was to compare the separate effects of the polyphenol extract of greens+ and the water-soluble component of bone builder with that of the combination of the two extracts (greens+ bone builder)on bone formation by human osteoblasts in vitro.

The reason for the finding that greens+ bone builder had a greater capacity to stimulate bone formation than the greens+ or the bone builder alone could be because the antioxidant polyphenols in greens+ and the various components of bone builder, individually shown to have beneficial effect on bone health, are all necessary for the osteoblasts to form bone.

The mechanisms of such synergy remains unclear, but the findings could have important implications in the management of osteoporosis and may suggest that greens+ bone buildercan be considered an alternative supplement in the prevention of osteoporosis in both men and postmenopausal women.

A previous U of T study, published in the Journal of Dietary Supplements showed that greens+ stimulates the differentiation and development of bone forming cells (osteoblasts) and enhances bone mineralization. Dr. Leticia Rao found that the ingredients in greens+ act synergistically to inhibit free radical production. Free radicals interfere with osteoblast bone formation and mineralization. The effects of greens+ were stronger than that of an individual antioxidant polyphenol. Rao, et al. J Diet Suppl 2008;5(3):264-282

greens+ contains a perfect balance of 23 essential ingredients – encompassing a variety of 18 natural colours, phytonutrients and fibre – which combined, make it the ideal natural whole food supplement. greens+ contains the antioxidant equivalent of 6 organic salads.

Dr. Leticia Rao is an associate professor of Medicine at the University of Toronto (adjunct). She is also the director of the Calcium Research Laboratory and a staff scientist at St Michael’s Hospital. Her expertise is in the area of bone cell biology, with a long term goal of delineating the pathogenesis of osteoporosis at the cellular and molecular level. Dr. Rao’s studies have included greens+ and its beneficial effect on bone formation in human osteoblasts cells.

Sam Graci is an internationally renowned lecturer, consultant, researcher, and author in the field of optimal human health and nutrition. Since formulating greens+ over ten years ago, Sam continues to focus his research on food and wellness, including the acid-alkaline chemistry and its connection to human health. As a close adviser, formulator and friend to Genuine Health www.genuinehealth.com, he plays an integral role in the development of more research-proven greens+ formulas, including greens+ extra energy and greens+ daily detox and the new greens+ bone builder. He is the lead author of “The Bone-Building Solution”.

Turkey chili or meat chili?

eatSmart — Tue, 23 Feb 2010 17:00:06 +0000

Do you prefer a turkey chili recipe or would you rather eat a meat chili recipe?

I really couldn’t help but ask the question, when this new turkey chili recipe landed in my inbox.

I have to say that I eat both and it’s more a question of mood than anything else.

I always prepare my meat chili with lean grain fed ground veal, so it’s obviously not as fattening as a full fat meat chili would be, but it’s not as lean as a turkey chili because turkey is one of the leanest meats you’ll find!

I have to say that I love chili. It’s not only an easy recipe to prepare, but it’s cost effective and it’s a great way to include more beans in your diet. A bowl of chili contains enough protein to keep you full for a long time.

You can eat your chili with cut up whole flour tortillas or you can also eat it with a small side order of corn chips (organic blue corn chips are my favourite).

Here’s a trick to keep your chili recipe as lean as possible: Why not skip the sour cream and the cheese topping? There are already so many flavours in your chili … by skipping those two toppings, you’ll skip on the calories without skipping on the taste!

There is a difference of taste between the meat chili and the turkey chili, but by the time you add the vegetables, the corn, the beans and the jalapeno peppers you can easily go from one recipe to another without missing the taste of “meat”.

If you are trying to get your family to eat leaner and healthier, you should surely consider preparing your chili recipes with lean ground beef and if you want to take it one step further then turkey is a great meat!

As much as I LOVE chicken, I didn’t enjoy using ground chicken in my chili as much as I enjoyed turkey.

Here are two chili recipes and I’m looking forward to hearing your thoughts and finding out which type of chili you prefer: turkey or meat?

Three-Bean Chili Con Turkey

Makes 6 cups

Hands-on time: 45 minutes

Total time: 1 hour, 30 minutes

Our Clean Eating chili recipe is a perfect make-ahead dinner or staple to have in your freezer when cooking is just not on the agenda. Serve it with baked corn tortillas for dunking.

The origin of chili con carne (literally meaning chili with meat) is widely disputed, with several nations vying to take ownership of the delicious and inexpensive treat. Chili is also the official dish of Texas and has garnered much controversy from chili lovers across the globe as to what ingredients make it authentic. Our chili is made with lean ground turkey, lots of spices and loads of beans.

>>>INGREDIENTS<<<

1 tbsp olive oil

3 cloves garlic, minced

1 medium white onion, diced

1 stalk celery, chopped

1 medium poblano pepper, diced

1 lb lean ground turkey

1 tbsp fresh chipotle pepper, minced (or to taste)

2 tsp chile powder

1 tsp cumin

1 tsp unsweetened cocoa powder

1 cup each dried pinto, black and kidney beans

1 tbsp jarred tomato paste

1 1/2 cups low-sodium chicken broth

1 1/2 cups jarred tomato purée

Sea salt and fresh ground black pepper, to taste

1 green onion, thinly sliced

4 sprigs fresh cilantro, chopped

3 oz low-fat cheddar cheese, shredded

1/3 cup strained low-fat plain yogurt or

low-fat Greek-style plain yogurt (optional)

>>>PREPARATION<<<

ONE: Heat oil in a large saucepan over medium-high heat. Add garlic and white onion and sauté for 2 to 3 minutes, until softened. Add celery and poblano pepper and continue to sauté, stirring frequently, for an additional 2 to 3 minutes. Add turkey and cook, breaking up meat with a spoon for 3 to 4 minutes, until almost no pink remains. Add chipotle pepper, chile powder, cumin and cocoa powder, stir to combine and continue to cook for 2 to 3 minutes, until fragrant and almost no liquid remains. Add beans, tomato paste, broth and tomato purée to pan and stir to combine. Increase heat to high until chili comes to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes, stirring occasionally. Remove chili from heat and season with salt and pepper to taste.

TWO: Ladle 1 cup chili into a serving bowl and garnish with 1/2 oz green onion, 1/2 oz cilantro, 1/2 oz cheese and a dollop of yogurt, if desired. Serve immediately.

TIP: Store covered chili in refrigerator for 5 days or freezer for up to 1 month.

TIP: Can’t find poblanos or prefer a milder spice? Simply substitute green bell peppers for poblanos.

Nutrients per 1 cup chili, 1/2-oz cheese and 1/2-oz yogurt:

Calories: 290, Total Fat: 6 g, Sat. Fat: 1.5 g, Carbs: 32 g, Fibre: 9 g, Sugars: 6 g,

Protein: 31 g, Sodium: 580 mg, Cholesterol: 40 mg

Recipe by Joanne Lusted for Clean Eating magazine

Beef and Dark Beer Chili recipe

(from Bon Appetit)

>>>INGREDIENTS<<<

1 1/2 tablespoons ground cumin

1 tablespoon ground coriander

5 pounds ground chuck

2 tablespoons canola oil

2 1/2 pounds onions, coarsely chopped

1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces

1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces

2 large jalapeño chiles with seeds, chopped (about 1/3 cup)

7 tablespoons chili powder

2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*

2 28-ounce cans crushed tomatoes with added puree

2 15-ounce cans kidney beans, drained

1 12-ounce bottle dark beer (such as stout)

Chopped green onions

*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

>>>PREPARATION<<<

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Recipe by David Burke

Don’t forget to let me know if you prefer a turkey chili recipe or if you would rather eat a meat chili recipe! Leave your comments below!

Turkey chilli photo by savannahchik

>>>> If you’re viewing this healthy eating or healthy living tip as part of an aggregated content stream from different sites, or as a re-blogged post, please check out the content on the original Web site at www.EatSmartAgeSmart.com

Matcha green tea is the MOST powerful antioxidant!

eatSmart — Sat, 20 Feb 2010 00:00:04 +0000

Truthfully, had I known of the powerful health benefits of matcha tea, I would have bought it a long time ago.

The key to optimal health is variety. There are many healthy foods that are packed with antioxidants and the best way to ensure that you consume as many as possible is to have as much variety in your diet as possible.

I’ve been adding DoMatcha green tea to my diet for a few months now and I can say that I’ve not had a cold and I didn’t get the flu shot (I’m not advocating not getting the flu shot, as that is a decision that you have to make with your doctor). I had also bought four months ago some Sencha green tea which has a quality that is slightly inferior to macha tea for my smoothies. I keep my DoMatcha green for tea and green tea lattes (I’ll reveal more later).

I definitely feel energize when I have my little shot of match green tea.

I know you much be asking yourself, what’s the difference between green tea and matcha green tea? I had the same question and lucky there are tea connoisseurs at pretty much any gourmet tea shop that will help you answer that question.

>>> What is matcha green tea?

Here are some interesting facts that should help you understand the incredible health benefits of matcha green tea!

* When you prepare a cup of green tea, you drink an infusion of the leaves, when you drink matcha green tea, you ingest the WHOLE leaf and not the infusion!

* Matcha tea is usually finely stone ground green tea which is traditionally used in Japanese tea ceremonies. You need a whisk to prepare the perfect cup of match agree tea!

* If you want to put things in context, I’ll tell you that 1 cup of matcha tea is equivalent to 10 cups of green tea in terms of nutritional value and antioxidant power!

* Because you are ingesting the entire leaf when drinking matcha tea, your body reaps all the benefits of the tea.

>>> Here are some of the many benefits of matcha green tea:

Studies have shown that matcha green tea is NOT to be ignored in your diet!

* It contains vitamins A, B6, B-complex, C, E, K, niacin, folate, riboflavin, thiamin, calcium, magnesium, iron, zinc, potassium, phosphorus and sodium.

* Matcha green tea can increase your mental sharpness and enhances your mood because it and L-Theanine and amino acids.

* Matcha green tea is a strong blood detoxifier because of the very high levels of chlorophyll!

* Matcha green tea contains 70 times more antioxidants than orange juice.

* Matcha green tea contains 9 times more beta carotene than spinach.

* Matcha green tea is rich in polyphenols.

* Matcha green tea can boost your metabolic rate by 35-40% (you do know to boosting your metabolic rate can help you burn fat!).

* Matcha green tea contains a lot more antioxidant than blueberries and pomegranates.

* Matcha green tea is the only food to contain catechin which is a powerful antioxidant that has been shown to help fight cancer. Catechins area ONLY found in green tea!

>>> Why DoMatcha green tea?

When it came to choosing my matcha tea, I did some research online and found DoMatcha tea. After reading the testimonials and reading about the history of this brand of tea, I decided this would be a good place to start my introduction in the world of matcha green tea.

I also chose DoMatcha tea because it’s 100% authentic Japanese green tea directly from Uji and Kyoto where Matcha originated and where the most premium quality Matcha green tea is being produced to this date.

The suppliers, Shohokuen, to DoMatcha tea has been in the tea business for 350 years! I figured these people knew what they were doing!

Shohokuen has won a lot of awards for the quality of their tea.

The DoMatcha tea brand is also supported by the famous Japanese tea master Mr. Kazu Handa, whose family has been in the tea business for 200 years.

I figured this incredible tea history would guarantee a high quality product.

>>> My first time drinking DoMatcha tea!

I have to say that I was a bit worried the first time I tried matcha tea because it’s sooooooo green and it smells quite grassy.

When you open your container of DoMatcha tea you’ll find a tiny red booklet filled with tea sampling suggestions. I zoomed in quickly on the DoMatcha green tea latte which I prepare with my rice milk (I do add a bit of raw sugar to sweeten it a bit).

As you can see from the photos below … it’s quite green. I did honestly hesitate before taking my first sip, but once I did and realized how delicious and comforting my cup of DoMatcha green tea latte was, I was a convert.

I should point out that matcha tea is quite a bit more expensive than green tea, but you use a tiny bit to prepare one cup of tea so your little container of tea will last you a good number of months.

If you plan of adding matcha green tea to your smoothies or Greens+ mix, I’d say that you can surely downgrade to a Sencha green tea instead since “taste” is not a priority like it would be it you were drinking the matcha green tea.

>>> A few photos of my DoMatch green tea latte!

>>> If you want to buy DoMatcha green tea to start enhancing your well being, you’ll find some good deals here (and you can even buy the whisk):

* DoMatcha Traditional Japanese Bamboo Green Tea Whisk by DoMatcha

* DoMatcha 2nd Harvest Matcha Green Tea, 2.82-Ounce Tin by DoMatcha

* DoMatcha Organic Matcha Green Tea, 1.06-Ounce Tin by DoMatcha

* DoMatcha Matcha Green Tea, 1.06-Ounce Tin by DoMatcha

* DoMatcha Handcrafted Japanese Matcha Bowl, Black by DoMatcha

* Chasen (Green Tea Whisk) and Small Scoop for preparing Matcha by ThinkBamboo – Cooking

>>> Here’s a video showing you how to use a whisk to prepare your matcha green tea:

>>> Here’s on showing you how to prepare a matcha latte:

>>> Here’s another really cool video showing you how to prepare a cup of matcha latte:

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Top photo by MShades

All other photos by Eat Smart Age Smart

Have you tried black (aka purple) rice?

eatSmart — Tue, 09 Feb 2010 00:00:08 +0000

Since I just bought some purple rice for the first time in my life yesterday, I thought I’d share the experience with you.

I love rice. I love jasmine scented Thai rice, I love Italian Arborio rice, I love brown rice, I love wild rice (okay, not technically rice, but more of a grass that blooms), I love red rice and I even will enjoy parboiled rice a couple times a year. I’ve been eating rice as long as I’ve been eating hot peppers.

The native rice dish from my part of the world originated in Africa and came to South America, Central America and the Caribbean from slavery. It’s one of the rare dishes that most people who have any black and/or Hispanic heritage eat: rice and red beans!

My rice and beans is a much healthier option than what my grandmother use to prepare. She had this habit of double frying the beans after they had boiled and before adding the rice to the mixture. She used to add spices to the fried beans to make them stand out even more and they were incredibly delicious.

I remember waiting patiently for her to finish double frying the beans because she’d always serve me a little portion on the side.

I don’t double fry my beans. I simply boil them, reserve some of the dark coloured water and once I’ve drained the rest of the water, I add my rice. I will also add chunks of tomatoes and pieces of onions in my rice and beans.

Since my history and love for rice goes way back, I was super excited to try black rice!

>>>What is black/purple rice?

Before cooking this rice, it’s black, but when you put it into a pot to cook, it turns a deep-dark-purple colour. It’s sometimes referred to as “forbidden rice”.

It’s black on the outside because the bran that coats the rice is black. The rice turns a purple colour because of the anthocyanin found in the rice. You can get a lot of fibre from eating this rice as well as minerals such as iron. This rice has a strong nutty flavour to it. They are often eaten just like normal rice but they’re also used for desserts.

>>> How do you cook black/purple rice?

This is a recipe for purple sticky rice to be used as a dessert, puddings and rice balls.

1) Rinse the rice 2-3 times until the water runs clear

2) Put the rinsed rice into a bowl and fill it with cool water. Make sure the water is 2-3 inches above the rice.

3) Leave the rice in the water for 6-8 hours.

4) Drain the rice and then place it in cheesecloth.

5) Wrap the rice up with the cheesecloth and then place it in a steaming basket.

6) Put 6-8 cups of water into a sticky rice steamer and bring it to a boil.

7) Place the steaming basket in the sticky rice steamer. (Make sure the bottom of the basket doesn’t touch the water.

#8) Take a standard 8-inch lid to put loosely on top of the basket.

9) Steam the rice for 45 minutes or until it’s tender.

Source: Purcell Mountain Farms

>>> Where do you find purple rice?

For now, I’ve only seen it sold at natural health food store and certain stores that sell food in bulk.

You could also order black rice on Amazon or you can find the same brand, Lotus Foods, at Whole Foods.

>>> A few good sites to check if you want to know more:

1) Black rice on Ochef

2) More of the scientific facts of black rice

Photo of purple rice in a bowl from Epicurious

3 cups of tea a day can reduce breast cancer risk

eatSmart — Tue, 01 Dec 2009 15:20:10 +0000

There have been studies reporting that drinking three cups of tea a day can reduce the risk of getting breast cancer by more than 30 per cent in women under 50.

The study by Dr. Nagi Kumor tested women who were between 20 and 74 and each one drank tea three times a day, every day. The 5,000 women tested were all treated for breast cancer and was compared with a group of women who were free of the illness.

The reason that there was a drop in developing a tumour is because tea contains antioxidants, namely polyphenols, which help stop cancer cells from growing by cutting off the new blood vessels from forming which is necessary for tumors to grow. Polyphenols are usually found in plants … which explains the connection with tea.

Surprisingly, white tea especially contains more polyphenols because the tea is derived from leaves and buds that hardly have been processed at all and are considered to be more natural.

It is important to have a high consumption rate of the tea in order to receive the appropriate amount of polyphenol in your system, hence, the three cups a day routine.

Those who don’t like caffeine or cannot consume that amount of caffeine in their system can choose to drink white tea or herbal tea instead of the others because there is no caffeine found at all in these two beverages.

Photo by prakhar

>>>> If you’re viewing this healthy eating or healthy living tip as part of an aggregated content stream from different sites, or as a re-blogged post, please check out the content on the original Web site at www.EatSmartAgeSmart.com

Why should you drink more tea?

eatSmart — Sat, 28 Nov 2009 17:20:55 +0000

I drink a variety of different teas and so do my very closest friends.

I like tea because it has an amazing calming effect and I love the way it feel warm and welcoming in my hands when I hold my cup of tea.

The wonderful thing about tea is that it’s great in the morning, in the afternoon and in the evening. You get to choose the perfect time of the day to drink your cup of tea.

>>>> Here are a few reasons why you SHOULD drink more tea and why variety is the name of the name of the game when it comes to drinking tea:

Green tea: Green teas are one of the types of tea I drink pretty regularly. Green tea is loaded with health benefits. For Chinese men and women, drinking this tea is a ritual and an important health prevention. Green tea actually helps lower the risk of getting esophageal cancer (which is incredibly common among Chinese). Another benefit is that by consuming this beverage your total cholesterol levels decrease. Green tea can lower your chances of getting rheumatoid arthritis, cardiovascular disease, infection, impaired immune function, diarrhea, . Green tea can also help prevent tooth decay and food poisoning and help burn calories.

One word of caution about green tea: don’t drink it excessively. There is a chance that you’ll get insomnia because there is caffeine in this drink.

Black tea: This is my personal favourite. I’m a big fan of oolong tea. Those of you that think that black tea isn’t all that healthy may need to rethink that notion. Black tea actually does have some health benefits. According to a study by the Netherlands National Institute of Public Health found that drinking black tea on a regular basis can lead to a reduce risk of getting a stroke. This is because something in the tea helps reduce the amount of “bad” cholesterol in your body and by doing so reduces the risk of stroke and heart attacks. Like green tea, black tea also helps prevent food poisoning and tooth decay as well as to prevent certain cancers (research shows that black tea has been found to be effective at reducing the risk of getting breast, stomach and prostate cancer).

Red tea: This type of tea is usually known as red Rooibos tea, which is usually found in South Africa and Japan and is quite popular in these regions. Red Rooibos is an herbal tea and it doesn’t’t contain any artificial colouring, preservatives, additives or caffeine (a good alternative for those who need to cut back on caffeinated drinks).

Since this tea is seen as a natural tea, it can help with people with insomnia (so if you drink too much green tea, switch to this one). This tea can also help if you’re irritable, suffer from headaches or hypertension. The Rooibos tea also contains healthy ingredients such as potassium, calcium, iron, zinc and manganese.

Another health benefit with this drink is that you won’t likely need sugar with it and can drink it on its own. Another interesting tidbit about this tea is that you can use the Rooibos on your skin to heal infected areas or slow down aging effects.

White tea: This type of tea is usually sweeter than green tea and it also contains more polyphenols and antioxidants than green tea, making it effective in preventing cancer-causing cells from emerging in your body. It also helps heal your body from viruses and infection-causing bacteria. I find white tea to be more fragrant most of the time and very natural tasting because it‘s usually comes in the form of leaves and buds. For some, drinking white tea can relieve stress as well.

Photo by patrick george aka jerry

Dr. Oz grocery shopping tips to buying organic foods

eatsmart — Mon, 02 Nov 2009 22:43:20 +0000

Dr. Oz tackled the popular question of “should I be buying organic foods?”

My position on organic foods is quite simple: if I had an Angelina Jolie food budget, I’d buy everything organic. It’s true that organic foods are not purchased exclusively by the very rich (or else it wouldn’t be a billion dollar industry). There are loads of regular people with regular incomes who have made the lifestyle choice of buying organic foods.

I have some items that I’ve been buying organic for a decade now: milk, yogurt and essential oils.

When it comes to eggs, I buy mine free range and I will gladly switch to organic free range eggs when I can get them on sale. When it comes to produce, if there is a sale on organic products, I’ll jump at the occasion and there are certain conventional products (like strawberries) I no longer eat if I cannot buy them organic because I’ve read too much about the amount of pesticides used in the cultivation.

If I could only buy organic meats, I would. Right now, it’s not part of my food budget, but I do buy grain feed meats because they are affordable and they can easily be purchased at the grocery store!

I was a bit surprised to hear Dr Oz admit that organic products can be fairly expensive. It’s important to recognize that, but I was equally happy hear Dr. Oz list some grocery items that should ALWAYS be organic and those that you keep buying conventional.

I actually wrote a post asking readers to share their approach to organic foods with this new recessionary economy. You can still read it here if you’ve missed it: Quizz: Are you still buying as much organic food as before the recession?

>>> Dr. Oz’s suggestions on which food items to buy organic:

I really love these fun games Dr. Oz creates in order to teach the audience about food.

In a recent episode on organic foods he asked two contestants which items should be purchased organic and which are not necessary.

Here is Dr. Oz’s list of MUST when it comes to choosing organic foods:

1) Milk! I’ve been buying organic milk and yogurt for a long time and I’m about to upgrade my butter and cream to organic as well.

2) Leafy greens: You cannot crumb off pesticide from leafy greens so buying them organic as much as possible is a good idea.

3) Thing skin fruits like grapes and strawberries.

4) Apples: I buy conventional apples, but I allowing scrub off the skin before eating them or I remove the skin before putting my apple in my breakfast smoothie.

Here is Dr. Oz’s list of foods that don’t have to be organic:

1) Thick skin fruits like mangoes, avocadoes and pineapples (you’ll most likely be removing the skin of these fruits before eating them).

2) Broccoli: Dr. Oz explained that pesticides don’t stick to broccoli all that much.

3) Fish

>>> If you’ve not read my reviews on Food, Inc. you should. You can still catch both reviews here:

1. Food Inc documentary produced by Stonyfield Farm

2. Review: Food Inc documentary

3. Video review of Food Inc

>>> Here is a short video of Dr. Oz giving his recommendations on which foods you should buy organic: