Today I would like to talk about one of my favorite superfood and spice – TURMERIC.
Turmeric root comes from Curcuma Longa plant and has brown skin with orange flash with similar to ginger flavor. It has been widely used in traditional Indian cooking as a warm and bitter spice that gives yellow color to carry and mustard as well as in Ayurvedic and Chinese medicine for centuries as an herbal treatment for internal and external illnesses.
Turmeric’s anti-inflammatory, antiviral, antioxidant, anti-cancer and cholesterol lowering properties had sparked a lot of interest in research. There are millions of laboratory and clinical studies of turmeric and its benefits on human’s health that allowed more and more of its implication as medicinal herb in Western Medicine for prevention and treatment of variety of chronic diseases.
What makes Turmeric so super-powerful?
Bioactive ingredient, Curcumin, along with other compounds of turmeric, gives this “Queen of Spices” power and versatility of its application:
Turmeric improves gastro-intestinal health. It increases mucin secretion and thus acts as gastroprotectant against stomach irritants. Curcumin has some antispasmodic, anti-flatulent activities and enhances intestinal enzymes such as lipase, sucrase and maltase activity.
Due to its anti-inflammatory properties, turmeric is equally compared to pharmaceutical’s painkillers and gains its name as “Natural Ibuprofen”. Curcumin has been shown to reduce the TNF (tissue necrosis factor) induced expression, down-regulate cyclooxigenase-2 and nitric oxide synthetase that are represent different inflammation pathways.
The antioxidant effect of turmeric was reported as early as 1975. It acts as a scavenger of free radicals and can protect hemoglobin from oxidation. Antioxidant action of Curcumin reached by maintaining the activities of antioxidant enzymes like superoxide dismutase, catalase and glutathione peroxidase in our cells.
It reduces cholesterol level, particularly, low density and very low density lipoproteins (LDL and VLDL) due to enhancing pancreatic and intestinal lipase activity. In addition, stimulation of bile production by turmeric expedites elimination of cholesterol from the body and increase fat metabolism.
Anti-carcinogenic effect. Curcumin acts as a potent cancer-fighting compound due to various mechanisms. It induces apoptosis (cell death), inhibits proliferation (cell growth) and prevents mutation.
Stop progressive cognitive deterioration by decreasing Beta-amyloid plaques and delaying degradation of neurons.
Antibacterial activity. It suppresses growth of several bacteria like Streptococcus, Staphylococcus, and Lactobacillus and prevents growth of Helicobacter Pylori.
Antiviral (for example: Epstein-Barr virus) and anti-fungal effect.
Besides all that, there are some essential vitamins and nutrients naturally found in turmeric include:
Vitamins B-1, B-2, B-3
All these excellent properties of turmeric that were known for thousands of years make Turmeric to be called “nutraceutical”.
“Nutraceutical” is a term coined in 1979 by Stephen DeFelice. It is defined “as a food or parts of food that provide medical or health benefits, including the prevention and treatment of disease.”
Because turmeric in high dose has medicinal property, it can have interactions with other drugs. Consult your health care provider before you start taking turmeric-containing supplements.
Blood-thinning Medications — Turmeric can make the effects of these drugs stronger, raising the risk of bleeding.
Drugs that reduce stomach acid — Turmeric may interfere with the action of these drugs, increasing the production of stomach acid.
Diabetes Medications — Turmeric may make the effects of these drugs stronger, increasing the risk of hypoglycemia (low blood sugar).
What conditions or diseases can Turmeric help with?
The list is endless. Basically, any degenerative diseases (chronic conditions and disorders that caused by toxins, diet and lifestyle) can be prevented or reversed by implementing few changes in your life along with use of powerful medicinal food and supplements that contain one.
A powerful supplement, containing turmeric, that I discovered recently and I would like to share with you is Protandim. Protandim is a nutraceutical supplement that reduces oxidative stress that caused by 40% in 30 days and by 70% in 120 days. It activates the body’s own enzymes to fight free radicals that are leading cause of illnesses in America. Decreasing oxidative stress we lower chance to develop any chronic, degenerative diseases, cancers and slow aging process. What is in Protandim?
Besides Turmeric that we already discussed here, there are four other powerful ancient Chinese and Indian herbs that synergistically work together and enhance each other’s benefits: Green tea, Ashwagandha, Milk Thistle and Bacopa.
Protandim has been on a market for quiet sometime and gain a lot of attention from research and media. If you would like to start your natural prevention now, order Protandim here.
If you want to learn how to add turmeric to your food, keep reading.
There are so many dishes that you can enjoy by adding turmeric powder and get all its benefits:
Sprinkle on roasted vegetables
Add to you salad dressing
Mix in a mashed potatoes
Sauté with vegetables
Flavor your stir-fry
Add to your soup
Mix with other spices for fall-favorite pies
Blend in smoothies
Try and play around with it but don’t forget to add black paper for turmeric’s better digestibility and absorption.
Today I would like to share one of my favorite recipes that perfect for the upcoming cold season.
The literal definition of fasting is to abstain from food and drink from a specific period of time.
It’s been around for thousands of years, as spiritual fasting is a part of many religions. But in this context, I prefer looking at fasting as simply a change in eating patterns.
Fasting – isn’t that starvation?
No. Fasting differs from starvation in one crucial way. Control. Starvation is the involuntary absence of food. It is neither deliberate nor controlled. Fasting, on the other hand, is the voluntary withholding of food for spiritual, health, or other reasons.
Food is easily available, but you choose not to eat it. This can be for any period of time, from a few hours up to days or even weeks on end. You may begin a fast at any time of your choosing, and you may end a fast at will, too. You can start or stop a fast for any reason or no reason at all.
Fasting is nor deprivation. You’re not eating less, you’re eating less often. When you do eat, you eat delicious, healthy foods until you feel satisfied. You won’t have to fear healthy fats, grass-fed meats, organic vegetables, or strategic amounts of healthy carbs. You hold off eating to allow your body to burn its own fat, and then eat until you are full. Does that sound like starvation to you?
Fasting has no standard duration, as it is merely the absence of eating. Anytime that you are not eating, you are fasting. For example, you may fast between dinner and breakfast the next day, a period of approximately 12-14 hours. In that sense, fasting should be considered a part of everyday life. I have been practicing intermittent fasting for 6 month. Now, it is a part of my life.
How does intermittent fasting work?
At its very core, fasting simply allows the body to burn off excess body fat. It is important to realize that this is normal and humans have evolved to fast without detrimental health consequences. Body fat is merely food energy that has been stored away. If you don’t eat, your body will simply “eat” its own fat for energy.
Life is about balance. The good and the bad. The yin and the yang. The same applies to eating and fasting. Fasting, after all, is simply the flip side of eating. If you are not eating, you are fasting. Here’s how it works:
When we eat, more food energy is ingested than can immediately be used. Some of this energy must be stored away for later use. Insulin is the key hormone involved in the storage of food energy.
EAT FOOD——>INCREASE INSULIN——>STORE SUGAR IN LIVER/PRODUCE FAT IN LIVER
Insulin rises when we eat, helping to store the excess energy in two separate ways. Sugars can be linked into long chains, called glycogen and then stored in the liver. There is, however, limited storage space; and once that is reached, the liver starts to turn the excess glucose into fat. This process is called De-Novo Lipogenesis (meaning literally Making Fat from New).
Some of this newly created fat is stored in the liver, but most of it is exported to other fat deposits in the body. While this is a more complicated process, there is no limit to the amount of fat that can be created. So, two complementary food energy storage systems exist in our bodies. One is easily accessible but with limited storage space (glycogen), and the other is more difficult to access but has unlimited storage space (body fat).
There have been studies that support fasting as an excellent tool for weight loss. One 2015 study found that alternate day fasting trimmed body weight by up to 7 percent and slashed body fat by up to 12 pounds.
Another study, this one out of the University of Southern California, discovered that when 71 adults were placed on a five-day fast (eating between 750 and 1,100 calories a day) once every three months, they lost an average of 6 pounds, reduced inflammation levels and their waistlines and lost total body fat without sacrificing muscle mass. If you want to lose weight and lose belly fat, fasting even irregularly could be the key.
2. Fasting promotes the secretion of human growth hormone.
Human growth hormone, or HGH, is naturally produced by the body, but remains active in the bloodstream for just a few minutes. It’s been effectively used to treat obesity and help build muscle mass, important for burning fat. HGH also helps increase muscle strength, which can help improve your workouts, too. Combine these together and you have an effective fat-burning machine on your hands.
3. Fasting may be good for athletes.
Fasting has been found to have positive effects on body mass as well as other health markers in professional athletes. This is because, as previously mentioned, fasting can effectively shed excess fat, while optimizing muscle growth, because of HGH production. Traditionally, athletes are advised to consume high-quality protein half hour after finishing their workouts (post-workout nutrition) to simultaneously build muscle and reduce fat. Fasting is advised for training days, while eating is encouraged on game days.
4. Fasting is great for normalizing insulin sensitivity.
When your body gets too many carbs and sugar, it can become insulin resistant, which often paves the way for a host of chronic diseases, including type-2 diabetes. If you don’t want to go down this route, it’s critical to keep your body sensitive to insulin. Fasting is an effective way to do this.
A study published in the World Journal of Diabetes found that intermittent fasting in adults with type-2 diabetes improved key markers for those individuals, including their body weight and glucose levels. And another study found that intermittent fasting was as effective as caloric restrictions in reducing visceral fat mass, fasting insulin and insulin resistance. If you’re struggling with pre-diabetes or insulin sensitivity, intermittent fasting can help.
5. Fasting can normalize ghrelin levels.
Ghrelin is known as the hunger hormone, because it is responsible for telling your body that it is hungry. Dieting and really restrictive eating can actually increase ghrelin production, which will leave you feeling hungrier. But when you fast, though you might struggle in the first few days, you’re actually normalizing ghrelin levels.
Eventually, you won’t feel hungry just because it’s your usual meal time. Instead, your body will become more adept in discerning when it actually needs food.
6. Fasting can lower triglyceride levels.
When you consume too much bad cholesterol or too much sugar, your triglyceride levels may shoot up, increasing your risk of heart disease. Intermittent fasting actually lowers those bad cholesterol levels, decreasing triglycerides in the process. Another interesting thing to note is that fasting doesn’t affect the levels of good cholesterol in the body.
7. Fasting may slow down the aging process.
While not yet proven in humans, early studies in rats seem to link intermittent fasting with increased longevity. One study found that intermittent fasting decreased body weight and increased the life span in rats. Another found that a group of mice who fasted intermittently actually lived longer than the control group, although they were heavier than the non-fasting mice. Of course, it’s not clear that the same results would happen in humans, but the signs are encouraging.
8. Fasting increases autophagy.
Autophagy’s main roles are: Remove defective proteins and organelles, prevent abnormal protein aggregate accumulation, and remove intracellular pathogens. So, your body has a chance to clear cellular debris and abnormal cells, like cancerous cells.
Precautions Regarding Fasting.
The health benefits of fasting are extremely appealing, but fasting isn’t always for everyone.
You should not fast if you are:
Underweight (BMI < 18.5)
Pregnant – you need extra nutrients for your child.
Breastfeeding – you need extra nutrients for your child.
A child under 18 – you need extra nutrients to grow.
You can fast, but may need supervision, under these conditions:
If you have diabetes mellitus – type 1 or type 2.
If you take prescription medications.
If you have gout or high uric acid.
However, for most of the population, intermittent fasting can be a really helpful tool in managing your weight and health.
Types of Fasting.
Fasting offers infinite flexibility. You can fast for as long or short as you like, but here are some popular regimens. Generally, shorter fasts are done more frequently.
Shorter fasts (<24hrs)
This involves daily fasting for 16 hours. Sometimes this is also referred to as an 8-hour eating ‘window’. You eat all your meals within an 8-hour time period and fast for the remaining 16 hours. Generally, this is done daily or almost daily.
For example, you may eat all your meals within the time period of 11:00 am and 7:00 pm. Generally, this means skipping breakfast. You generally eat two or three meals within this 8-hour period.
This involves a 4-hour eating window and a 20-hour fast. For example, you might eat between 2:00 pm and 6:00 pm every day and fast for the other 20 hours. Generally, this would involve eating either one meal or two smaller meals within this period.
Longer fasts (>24 hours)
This involves fasting from dinner to dinner (or lunch to lunch). If you eat dinner on day 1, you would skip the next day’s breakfast and lunch and eat dinner again on day 2. This means that you are still eating daily, but only once during that day. This would generally be done two to three times per week.
Dr. Michael Mosley popularized this variation in his book ‘The Fast Diet’. This involves 5 regular eating days and 2 fasting days. However, on these two fasting days, it is permitted to eat 500 calories on each day. These calories can be consumed at any time during the day – either spread throughout the day, or as a single meal.
This involves fasting for the entire day. For example, if you eat dinner on day 1, you would fast for all of day 2 and not eat again until breakfast on day 3. This is generally 36 hours of fasting. This provides more powerful weight loss benefit. The other great benefit is that it avoids the temptation to overeat dinner on day 2.
You can fast almost indefinitely. Generally for fasts greater than 48 hours, I recommend a general multivitamin to avoid micronutrient deficiency. The world record for fasting is 382 days, so going 7-14 days is certainly possible.
I have been doing 3 days fasting for about 9 years and now I start extending my fast to 5 days with just water.
Ready to try a fast? Here’s how to make it easier.
1. Decide what type of fast you’re going to do.
I recommend easing in with time-restricted eating, starting with 12 hours of fasting. If that feels good after a few days, you can increase the fast to 14 hours and up to 18; I don’t recommend fasting for longer than that.
Have you fasted before? Then you might want to try a more ambitious fast, like alternate day fasting or few days fasting with a bone broth or just water.
2. Set some goals.
What do you want to accomplish by fasting? Lose weight, be healthier, feel better, have more energy? Write it down and put it in a place you’ll see frequently during your fast.
3. Make a menu and stock the fridge.
Before beginning your fast, decide when you’re eating and what you’ll be eating then. Knowing this in advance takes the pressure off, especially if you feel like you may eat everything in sight “because you can.” As you become more used to fasting, you might find it’s unnecessary to sort out meals beforehand, but I find having a range of healthy food waiting for me in the fridge makes fasting a lot easier.
4. Listen to your body.
Fasting can take some time to get used to, as your body sheds old habits and learns new ones. But listen to your body! If you’re in hour 10 of 16 hours of fasting and feel like you absolutely need a snack, then have healthy one. If your fasting time is up but you’re not hungry yet, wait until you are. There are no hard and fast rules here. You’re not “messing up.” You might find it helpful to jot down a sentence or two each day about how you felt; you might find that certain times of the month or year, different types of fasts work better for you.
Here are the ten top tips for easier fasting:
Drink coffee or tea (except on water fast)
Ride out the hunger waves
Consume 2 teaspoon of sea salt per day (mix with water) if you experience discomfort
Don’t tell anybody who is not supportive that you are fasting
Give yourself one month
Follow a low-carb diet between fasting periods. This reduces hunger and makes fasting much easier. It mayalso increase the effect on weight loss and type 2 diabetes reversal, etc.
There are so much evedence that what we eat matter. The food that we consume every day can kill us or heal us. Dr. Young S. Kim and her team of researchers of The National Cancer Institute of America in July/August 2012 concluded that a poor diet (too much glucose, bad fats, dairy, too much salt, too many refined and junk foods) could cause a cancer to regrow from the Cancer Stem Cells left behind after conventional treatment. Dr. Kim also concluded that certain natural compounds in foods could stop this regrowth. High level of beneficial natural compounds like vitamins and minerals makes it SUPERFOOD. There are few superfoods that can reverse or prevent cancers.
Green leafy vegetables
Green vegetables long with avocado, beans, carrots, apricots, pumpkins, and egg yolk will give you folic acid if your gut bacteria are strong.
This will help your DNA to replicate properly and protect it during radiotherapy.
400 micrograms is a recommended amount. Folate, biotin, choline and inositol, niacin and vitamin B12 are all B vitamins that help in the cancer fight. Niacin has been shown to kill cancer cells. Green vegetables and sprouting seeds are a source of sulforaphanes which have strong epigenetic (gene expression) benefits and have been shown to aid survival from colorectal cancer. A diet rich in greens will help alkalize your body. A slightly alkaline body is important as it improves the performance of your immune system and research shows it stops new metastases.
Like other green cruciferous vegetables (cabbage, kale, Brussels sprouts), broccoli contains fibre which helps eliminate toxins.
Moreover, the fibre binds to damaging agents in the intestine, and is one of the favorite foods of good, helpful gut bacteria (as are carrots, apples, chicory and onions).
Broccoli also contains indoles, and especially indole-3-carbinol which modifies and diminishes aggressive estrogen action, can modify cellular estrogen receptor sites, and aids in fighting estrogen-driven cancers like some breast, prostate, brain and colorectal cancers.
Fresh, raw ginger has a number of very important benefits in cancer. It is a terrific anti-inflammatory agent. It also lowers blood sugar levels, and gingerols have been shown to have effects against prostate, breast, leukemia and other cancer cells. Grate 5 gm or more of ginger each day into your juices. It is also full of helpful vitamins and minerals and is anti-parasitic.
It is a truly wonderful food. Active ingredients like allicin seem to act to stop the spread of cancer in a number of ways, for example by stopping blood supply formation for tumors.
Garlic also kills microbes and yeasts and anti-inflammatory in the body. It contains selenium, tryptophan and sulphur-based active agents that attack cancer cells.
Two or three raw cloves of garlic per day will chase away cancer as well as vampires.
Beets as well as any purple colored fruits and vegetables like cherries, plums, red grapes contain anthocyanins (and sometimes also resveratrol). Anthocyanins have been shown to kill cancer cells; Resveratrrol has research supporting its role in fighting certain cancers like blood and brain cancers.
Fish oil will provide long chain omega-3, a powerful anti-inflammatory in the body. Omega-3 has been shown to re-lengthen telomeres, which shorten when you have cancer, putting the DNA structure at risk and reducing longevity. Fish oils also contain vitamin A, an important vitamin in the fight against cancer (herring, mackerel and salmon are top of the list). Fish oils have been linked to reduced levels of prostate, breast and colon cancer. Research shows they help prevent cachexia (weakness and wasting of the body) when having chemotherapy. You´ll also get a little vitamin D from them, another proven cancer-fighter. Omega-3 from fish is an important ingredient in your cancer diet. Please note that the omega-3 from flaxseed is short-chain, equally important but has different benefits (for example, it helps oxygenate the tissues and provides essential fiber).
Seeds are full of good oils, whole vitamins in a natural form (like vitamin E) and fiber to strengthen your gut flora. People who consume the highest levels of natural fiber have higher immune systems. For example:
Sunflower Seeds : High in zinc and natural vitamin E. Zinc helps vitamin C do its work and accelerates healing time. It is important to a healthy prostate. You need 15 to 25 mg per day. Five tablespoons of sunflower seeds give you 10 mg. Sunflower seeds will also provide a little selenium. Pumpkin Seeds: Can be mixed with the sunflower seeds and added into cereal, oatmeal or snacks. 5 tablespoons will each provide 20 mg of vitamin E, the ultimate cancer buster, which inhibits cancer cell growth and protects immune cells from free radicals. Vitamin E boosts your immune system´s fighting abilities. Sesame Seeds: The unique lignans in sesame seeds can reduce blood pressure and lipid levels. Research shows they can fight inflammation and also cancer! Gamma tocopherol vitamin E reduces inflammation around the body. Both sesame and flax lignans are converted to compounds that can arrest estrogenic cancers.
Try to incorporate all of these superfoods into your diet to heal your body and chase away not only cancer but also many other degenerative diseases.
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In my October newsletter, I talked about acid environment that causes our body to create a breeding ground for cancer and many other chronic diseases. This months newsletter concentrates on the topic of Oxidative stress and its link to chronic inflammation. Oxidative stress is essentially an imbalance between the production of free radicals and the ability of the body to counteract or “detoxify” harmful effects through neutralization by antioxidants.
Chronic inflammation is a pathological condition characterized by continued active inflammation response and tissue destruction. From recent articles, it appears that there is a general concept that chronic inflammation can be a major cause of several types of cancers, as well as increasing the aging process. Moreover, many studies suggest that chronic inflammation could have a serious role in a wide variety of age-related diseases including diabetes, cardiovascular and autoimmune diseases. The inflammatory process induces Oxidative stress and reduces cellular antioxidant capacity.
Recently, new findings of free radicals and Reactive Oxygen Species (ROS) in biology is producing a medical revolution that promises a new age of health and disease management. It is ironic that oxygen, an element indispensable for life, under certain situations has deleterious effects on the human body. Most of the potentially harmful effects of oxygen are due to the formation and activity of a number of chemical compounds, known as ROS, which have a tendency to donate oxygen to other substances.
Free radicals and other ROS are derived either from normal essential metabolic processes in the human body such as Mitochondrial or cell malfunction, inflammation, and exercise. Varying external sources can be exposure to X-rays, ozone, cigarette smoking, environmental pollutants, drugs, and certain food types.
Reactive Oxygen Species play an important role in Carcinogenesis. ROS induces DNA damage, as the reaction of free radicals with DNA includes strand break base modification and DNA protein cross-links. Numerous investigators have proposed participation of free radicals in Carcinogenesis, mutation, and transformation; it is clear that their presence in a biosystem could lead to mutation, transformation, and ultimately cancer.
An antioxidant is a molecule stable enough to donate an electron to a rampaging free radical and neutralize it, thus reducing its capacity to damage. These antioxidants delay or inhibit cellular damage mainly through their free radical scavenging property.The antioxidants acting in a defense system work at different levels:
The first line of defense is the preventive antioxidants, which suppress the formation of free radicals.
The second line of defense is radical scavenging antioxidants that scavenge the activeradicals to suppress chain reactions.
The third line of defense is repair antioxidants that are present in the Cytosol and in the Mitochondria of mammalian cells. They recognize, degrade, and remove modified proteins and prevent the accumulation of oxidized proteins.
There is a beneficial balance between free radicals and antioxidants for proper physiological function. If free radicals overwhelm the body’s ability to regulate them, a condition known as Oxidative stress ensues. This Oxidative stress is associated with damage to a wide range of molecular species including lipids, proteins, and nucleic acids. Studies have indicated that Oxidative stress is now thought to make a significant contribution to all inflammatory diseases (arthritis, vasculitis, glomerulonephritis, lupus erythematous, adult respiratory diseases syndrome), ischemic diseases (heart diseases, stroke, intestinal ischema), hemochromatosis, acquired immunodeficiency syndrome, emphysema, organ transplantation, gastric ulcers, hypertension and preeclampsia, neurological disorder (Alzheimer’s disease, Parkinson’s disease, muscular dystrophy), alcoholism, smoking-related diseases, and many others.
How to Reduce Oxidative Stress in the body?
Reduce emotional, physical and environmental stress. Chronic stress exhausts the adrenal glands and leads to adrenal dysfunction. Try some stress-reducing techniques: relaxation breathing, meditation, tapping, yoga. Avoid harmful ingredients in food, household, and personal care product
Reduce exposure to internal and external toxins and regularly detoxify the whole body. Toxins stimulate production of free radicals through detoxification pathways. Try daily and seasonal detoxification to reduce toxic overload.
Balance your blood sugar level. High sugar stimulates insulin surges that subsequently increase Cortisol production.
Keep your Gastro-intestinal microflora healthy (gut microbiom). Friendly bacteria in the gut fights pathological organisms, helps to digest food, manufactures many vitamins, minerals and other important nutrients.
Eat whole, organic, nutrient-rich and antioxidant containing food. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. eating functional food is the best way to reach our nutritional goal and fight oxidation.
Examples of functional food:
Whole foods represent the simplest example of functional food. Broccoli, carrots, and tomatoes are considered functional foods because of their high contents of physiologically active components (Sulforaphen, B-carotene, and Lycopene, respectively). Green vegetables and spices like mustard and turmeric, used extensively in Indian cuisine, are also beneficial.
Nutraceutical is a food or part of food that provides medical and/or health benefits, including the prevention and treatment of disease. Nutraceuticals may range from isolated nutrients, dietary supplements, and diets to genetically engineered “designer” food and herbal products. A Nutraceutical is any nontoxic food extract supplement that has scientifically proven health benefits for both the treatment and prevention of disease. Examples of Nutraceuticals: Rasveratrol, Co-enzyme Q10, and fish oil.
Consuming of whole food is ideal for maintaining proper antioxidant levels. Nine to twelve servings of rainbow-colored vegetables and fruits is optimal to meet a necessary nutritional goal. Veggie and fruit smoothies are easy and fast ways to achieve the recommended intake. Whole fruits can be consumed for in between meal snacks. For vegans, vegetarians and for those who do not eat meat on a regular basis or do not get enough servings of fruits and vegetables good quality food supplements (nutraceuticals) can play an important role in meeting their Micronutritional goals.
Even though eating nutrient-dense whole food is a number one priority, I personally add vitamin D, salmon oil, probiotic and Protandim to my daily regiment with additional vitamin C during flu season. It helps me to fight any inflammation and infection during cold months, prevent any chronic diseases and delay aging.
Do you consume enough fruits and vegetables to meet your nutritional goal?
If not, learn about my favorite Nutrraceutical here.