Natural Diet and Lifestyle Tips to Help Improve Health and Wellness

Live your life as if your health depends on it…because it does! Making healthy lifestyle choices is a conscious act. That means, everyone is responsible for the choices they make. Health does not happen automatically or because someone else wants you to make changes. We make healthy choices when good health is something we want and value.

How, then, do we promote good health once we recognize it as a priority? Here are three tips to get you started:

1. Food provides energy for performing the activities of life. Eating is not just something you do when you're hungry. Food fuels our bodies, because within the food itself (protein, carbohydrate, and fat) are the components our bodies use to generate energy, to grow and repair, and to fight invaders like toxins.

2. Balance your plate. Finding a healthy balance of food (protein, carbohydrate, and fat) may be easier than you think. Split your plate into three sections. Then, fill half your plate with vegetables and salad; fill one-quarter of your plate with your protein (poultry, fish, beans, etc.); and fill the rest of your plate with whole grains (barley, pasta, etc.).

3. Eat frequently. Skipping meals can lead to increased production of hormones that cause muscle loss. Eat frequently. Three small meals and 2-3 snacks daily are recommended.


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Defining Bee Products - Tulsa natural health | Examiner.com

a great recap on the healthy and natural products from the beehive!

Tulsa's Natural Food Market, Akins, provides great articles covering products and health issues.  This article defines all the products that have become available to us from bees: Bee Pollen, Bee Propolis, Royal Jelly, and Honey.

Bee Pollen

Bee Pollen is the male seed of a flower or plant which is collected by bees and transported back to the hive to nourish the colony and structure of honeycombs.  Bee pollen has proven to be an interesting substance to scientists because it is a very nutritious food, containing more enzymes and co-enzymes than any other food, along with 22 amino acids, 27 minerals and numerous vitamins.  Bee pollen has been used for several purposes, including reducing allergies.  Bee pollen contains quercetin, a bio-flavoniod that inhibits the release of histamine, the chemical responsible for allergy symptoms.  Bee pollen has also been used to improve the immune system and increase energy and endurance.

Bee Propolis

Bees create propolis by collecting sap from trees and mixing it with wax in their hives.  Propolis is a complex product that contains a variety of phytochemicals, many of which have been shown to possess antibacterial and antiviral properties.  These properties work in the body to increase resistance to disease by internally stimulating the immune system.  Propolis also contains several bio-flavonoids, which help strengthen the capillary blood vessel system.  Propolis is used to fight off infection both internally and externally.

Royal Jelly

Royal jelly is a secretion made by worker bees that is fed to the queen bee.  This substance transforms a female bee into a queen bee and increases her life span and her fertility.  Royal jelly has a gelatinous consistency and contains numerous nutrients.  It is a rich source of protein and essential amino acids, B vitamins, minerals and trace minerals.  Along with the other bee products, royal jelly possesses antibacterial activity.  (Note: Asthmatics should use caution when taking royal jelly internally.)  In addition to internal use, royal jelly is also useful externally.  In creams, masks and lotions, royal jelly acts on a cellular level to increase circulation and deliver more oxygen to the skin.  Over time, wrinkles are reduced and the skin becomes soft and more youthful in appearance.  

Honey

Bees make honey with the use of nectar from flowers.  There are many varieties of honeys depending on the flower from which the nectar is gathered.  Honey is most commonly used as an alternative sweetener to refined white sugar.  While some argue that honey is no different than sugar, others believe differently.  In his book Honey, Garlic & Vinegar, Dr. Patrick Quillin states "...honey is a complex collection of enzymes, plant pigments, organic acids, esters, antibiotic agents, trace minerals like chromium and other unidentified nutrition factors."  As with the other bee products, research done on honey has revealed the antibiotic properties of honey, mainly when used externally on wounds and burns.  Honey is also used as an ingredient in cosmetic formulations for its hydrating and toning effect.  

Article provided by Akin's Natural Food Market

Bees provide us with numerous products that aid in improving our immune system.  Next time you need an antibiotic, consider bee propolis; or to reduce allergies, think of bee pollen on a daily basis.  Remember raw and fresh is best even when you are talking about bees.

Continue reading on Examiner.com: Defining Bee Products - Tulsa natural health | Examiner.com http://www.examiner.com/natural-health-in-tulsa/defining-bee-products?cid=parsely#parsely#ixzz1BPCGaYeD

The USDA Proposes New Guidelines to Make School Lunches Healthier

It's no secret there is a childhood obesity epidemic in the U.S. Statistics from 2007-2008 indicate that about 16.9% of children and adolescents aged 2–19 years are obese and the prevalence of childhood obesity continues to increase.[1] Yet, many of us are still surprised when we see the numbers. What is being done about this? Do we know why obesity persists? There are several theories ranging from increased sugary drink consumption to bad eating habits to an overall lack of education, access to healthy foods, and supervision. It very well may be a combination of all of the above.

So what is being done? In an effort to fight childhood obesity, the USDA announced January 13 new proposed guidelines to make school lunches healthier. These would be the first changes in 15 years and would include cutting salt and fat and adding more fruits and veggies to cafeteria selections. Under the proposed new guidelines[2]:

• School meals would have calorie limits.
• Salt would be cut by half over 10 years.
• Most trans fats would be banned.
• More fruits and vegetables would be included in each meal.
• Only low-fat or nonfat milk would be served.
• Meals would see increases in the amount of whole grains and eventually will include only whole grains.
• Breakfast would include both grain and protein, not one or the other.

For more information about the proposed guideline changes for school lunches, read the HealthDay article "U.S. Aims to Make School Lunches Healthier" here.

Have a suggestion? We'd love to hear your thoughts! Post your comments here or to ACHS Facebook at www.facebook.com/ACHSedu

References
[1] Ogden, C., PhD & Carroll, M., M.S.P.H. Prevalence of Obesity Among Children and Adolescents: United States, Trends 1963-1965 Through 2007-2008. Web. Accessed online 1/14/11 at http://www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm
[2] HealthDay. (2011). U.S. Aims to Make School Lunches Healthier. Web. Accessed 1/14/11 at http://www.nlm.nih.gov/medlineplus/news/fullstory_107653.html

Quinoa: A recipe for health

Is quinoa (KEEN-wah) the new couscous? Seems to be. It’s all over the Web—quinoa, the new must-have ingredient. And why not? It has great flavor. It has great texture. It has a simple no-fuss, no-muss presentation and is easy to make.

Why not?, indeed. No reason we can think of! Quinoa is a rich source of fiber, higher in protein than many other grains, and a good source of iron and magnesium. Plus, it cooks quickly, is relatively inexpensive, and is versatile—you can make quinoa as a side dish or add savory ingredients for a main dish. You can even use quinoa in place of rice, as the American Dietetic Association recommends.

Far from “new,” quinoa is native to South America and the “Andean Indians who first cultivated it call it ‘the mother grain,’” the Atlantic explains in a recent article, “Quinoa: The Story of a Cursed Crop.” Quinoa, the article explains, “provides 50 percent more energy than potatoes” and “is the only staple crop that provides a full suite of amino acids.” But the journey from ‘mother grain’ to American staple was not an easy one. Click here to read the Atlantic’s two-part article about quinoa’s journey from South America to our dinner plates.

Also, check out Well, The New York Times health and wellness blog, for the September 24 post “There’s Something About Quinoa.” Blogger Tara Parker-Pope includes several links to quinoa-based recipes like stir-fried quinoa with vegetables and tofu.

One small note: The American Diabetes Association (ADA) website warns that for people with Celiac disease, “quinoa may not be entirely safe.” Instead, the ADA suggests a rice-based pasta or a potato-rice pasta.

What are your favorite quinoa recipes? Post them here and together we'll build a Healthy Cooking with Quinoa collection!

*These statements have not been evaluated by the FDA. This article has been provided for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease.