Top 6 Super Foods for Asthma

There may not be a solid cure for asthma, however there is a variety of super foods with excellent nutrient profiles that are well suited to tackle and alleviate asthma symptoms such as the shortness of breath, wheezing and chest tightness. These 12 super foods prove time and again that they can combat these terrible symptoms with wholesome goodness.

1. AVOCADOS - A rich source of glutathione, which has been proven to protect cells against free radical damage and been shown to successfully detoxify foreign substances such as pollutants.Without glutathione various antioxidants would not be able to function efficiently. Avocados provide an excellent source of vitamin E, particularly for asthma which is linked to a nut allergy (Nuts are ordinarily a prime source of vitamin E) However if you’re diagnosed with a latex allergy avoiding avocados may be in your favor; those allergic to latex are often allergic to avocados and other foods that contain chitinases. Organically grown avocados are not treated with ethylene gas which therefore results in lower levels of chitinases  

2. BROCCOLI SPROUTS - is the goldmine of nutrition, a excellent addition to your diet if you are a sufferer of asthma. Recent studies suggest that those who ate broccoli sprouts for 3 days had a significant increase in antioxidant compounds that control inflammation in the airway that is associated with bronchial asthma. The effect was even more so pronounced within those who had ate the most broccoli sprouts. Available at many health food stores, markets and grocery stores, these make a excellent addition to soups salads salsa topped dishes and sandwiches.  

3. APPLES - Some studies show that apples possess some very extraordinary properties that provide extra protection against asthma; Showing that children drinking apple juice daily have wheezing reduced up to 50%. These effects are caused by the fruits bioflavonoids, such as quercetin; which is known to possess strong anti-histamines, antioxidants and anti-inflammatory properties. When purchasing apples, avoid shiny apples these ones are waxed and try and stick to organic, better yet, peel them before you eat them! Apples contain the highest levels of pesticides and other harmful chemicals.

4. BANANAS -This super food may help you breathe easier. According to a study conducted in Britain children who consumed a banana a day had a 34% less of a chance of developing asthmatic symptoms such as wheezing. Bananas are one of the best sources of pyridoxine, commonly known as the vitamin B6. Pyridoxine plays a critical role in the production of adenosine trisphosphate (ATP_ and cyclic adenosine monophosphate (cAMP) molecules that have been proven to relax bronchial smooth muscle tissue.

5. GINGER - One of the most well known spices in the world, it is also known for its powers in aiding and relieving common illnesses, but what its not commonly known for is for its power to help alleviate asthma symptoms. The asthma fighting properties are thought to be attributable to gingerols, a strong anti-inflammatory substance that also gives ginger its strong distinctive flavor. Fresh ginger, is said to be the most effective form of ginger is available year round in the produce section of your local supermarket,                                                                                               

6. SPINACH - The nutrients found in spinach makes it one of the most valuable and important health foods that you can add to any anti-asthmatic diet. One study conducted with 68,535 female participants found that women with a high intake of spinach had a lower prevalence of asthma. Spinach is one of the best sources of beta-carotene, vitamin C, vitamin E, and magnesium. It also has a substantial amount of potassium content in comparison to its calorie content; a 100 calorie serving provides 40% of the reference daily intake for an important anti-asthmatic meal.

                                          

The Sweet Side of Dark Chocolate

By: Kate M. Serrano

For someone who is conscious about his or her weight, curves and diet, chocolate is something that’s ticked off the diet plan. But not all chocolates are created equal. If it is your weakness, indulging the right stuff is not only delicious; it also benefits your heart, skin and whole body. A recent research by the Louisiana State University revealed that certain bacteria in the stomach namely Bifidobacterium and lactic acid eat dark chocolate, ferment it and release anti-inflammatory compounds that benefit the heart.
 When these compounds are absorbed by the human body, they lessen the inflammation of cardiovascular tissue, decreases the chance of blood clot therefore reducing the long-term risk of stroke. People who have just the right amount of dark chocolate a day tend to have lower BMI than those who don’t. The researchers also found that eating solid fruits such as pomegranates and acai could gain even greater health benefits if they eat dark chocolate with it. Dark chocolate is also good for the skin. It contains antioxidants that can improve blood flow, promote a healthy glow, fight wrinkles and protect from sun damage. Aside from its awesome taste, it contains serotonin which acts as an anti-depressant, reduces stress hormones and boosts the release of dopamine, the “feel good” hormone. 
In effect, eating dark chocolate will make you feel happier. For all of its health benefits though, dark chocolate does contain a lot of calories and it does not replace prescribed medication so experts recommend sticking to no more than three ounces of the sweet stuff per day.

The Colorful Truth

Kate M. Serrano

It’s been said that humans eat with the eyes as much as with the mouth. This is certainly the reason why the vivid colors, shapes and bright packaging of food in the supermarket aisle can be so appealing that we buy them not because of the brand or quality but because of what we see in the packaging. But how much of these bright colors should be in food? 

Food dye is normally used for enhancement of color and improving food’s overall appearance. The issue on how much food color should be in food is a known fact. In Europe, regulations on labeling food containing artificial food dyes to inform consumers of the health risks are already in place. The United States have no such requirement yet every year food manufacturers pour 15 million pounds of artificial food dyes into U.S. foods. Some of the most commonly used food dyes may be linked to numerous forms of cancer, alongside hyperactivity and other behavioral problems in children. The Center for Science in the Public Interest (CSPI) reported that nine of the food dyes currently approved for use in the United States like Red #40 and Blue #2 are linked to health issues such as cancer and hyperactivity to allergy-like reactions. These were results from studies conducted by the chemical industry itself.

Our diet should include a range of food in vibrant colors. By color I mean those that are naturally rich in color such as red bell peppers, purple eggplants, blueberries, green beans. Their natural colors are reminders of the important nutrients they contain and these are the kind needed in our diet. It may just be high time to think twice about that rainbow-colored cereal or fluorescent blue juice. And have you taken your eyes off that pretty pink cupcake on the kitchen table too? 

Sprouting Garlic? Eat it!

By: Daniela Silva

Naturally our bodies produce an excessive amount of free radicals which damage the body if it is greater than what we can handle in our bodies; therefore we consume antioxidant rich foods to counteract the damages.

Eating food with a significant amount of antioxidants provide us with a strong foundation for our immune systems; this prevents other molecules from oxidizing. Without antioxidants free radicals are left unchallenged and it further opens our systems to illnesses and diseases.

Scientists have noted that sprouted beans and grains are shown to be rich in antioxidant activity and grew curious as to whether or not garlic-when sprouted, become a beneficial source of antioxidants as well.

The activity within a sprouted clove after 5 days concluded that garlic produced a significant increase in antioxidants as compared to younger and fresher bulbs. With garlic being used as an aid in lowering blood pressure levels and cholesterol, it may be logical to age your garlic five days after sprouting!