Kelp, or brown algae, is an anti-inflammatory, low-calorie food that contains high fiber and a wide range of trace elements such as iron, potassium, magnesium, calcium and iodine. It is also rich in vitamins and proteins, and low in fat.
Besides being an excellent source of nutrients, the presence of fucoxanthin, a pigment which gives brown seaweeds their characteristic color, may also boost the production of protein that helps to burn fat (1).
Early studies also indicate that a sulfated polysaccharide called fucan or fucoidan found mainly in kelps may exert anti-tumor (2), antiviral (3), anti-inflammatory (4) and anticoagulant (5) effects. It could even be a potential protective agent against the harmful effects of anticancer drugs (6), radiation (7) and neurological disorders (8) such as Alzheimer’s disease.
However, like land vegetables, kelps are also prone to contamination, and in this case, by waters polluted with heavy metals and industrial waste. So the same caution should be taken when you are buying sea vegetables. Whenever possible, choose certified organic kelps harvested from minimally polluted waters.
Now let us take a look at five species of sea vegetables that would add healthful varieties to your diet:
Kombu refers to not just one, but a few types of kelp from the Laminaria species. Some commonly used kombu are ma-kombu (Laminaria japonica) and naga-kombu (Laminaria longissima), each having its own unique taste. Kombu has been an integral part of Japanese cuisine since ancient times. It is mostly often used in soups to impart a subtleumami (savory) taste. This thick, long seaweed is also cut into thin strips, pickled and enjoyed as a side dish, or further processed to make kombu powder and kombu tea (not related to kombucha, a fermented drink). Dried individually packed kombu as well as processed kombu products can be found in supermarkets, Asian stores, health food stores…
Commonly found floating in miso soup, wakame (Undaria pinnatifida) is not as hard and thick as kombu, making it ideal for salads.Wakame is most popular in Korean where it is traditionally boiled in soup and served to recovering new mothers. It is also a Korean custom to eatmiyeok guk, as the wakame soup is called, on birthdays.Like other brown algae, wakame is high in dietary fiber, iodine, calcium, and fucoidan. Wakame also contains small amount of omega-3 fatty acids eicosapentaenoic acid (EPA) which may be an important source of EPA for people who do not eat fish and other seafood.
Other than kombu, arame (Eisenia bicyclis) is another traditional food that has been a part of Japanese diet for centuries.In dried and cooked forms, arame looks like hijiki, a thin, black, twig-like seaweed. But arame actually tastes softer and milder than hijiki. This makes arame a good choice for those who find the taste of other seaweeds too strong for their liking.Besides using arame in soups and broths, you can also stuff it in pie and quiche in place of spinach, and stir fry it with other vegetables or slices of meat.
Outside of Japan, is usually available in small dried leaves which soften and expand a few times their size after soaking in water.
Ecklonia cava is not a common brown seaweed you can pick off the shelves. Beyond its places of origin, which are mainly Japan and Korea, it is usually only available in the form of dietary supplements. If you are lucky, you may be able to find dried Ecklonia cava, or known as noro kajime by the Japanese, in some Asian stores.Ecklonia cava is well-known for its high phlorotannin contents, which are actually a group of tannins that scientists are only beginning to understand in recent decades. In the laboratory, phlorotannins certainly look promising. Here is just a partial list of beneficial biological activities that phlorotannins are capable of: anti-inflammatory, antioxidative, anti-cancer, anti-diabetic, anti-HIV, anti-hypertensive, radioprotective and anti-allergic (9). But do note that these results have yet to be replicated in humans and they would need more in-depth research to prove their worth.Meanwhile, if you are eager to get some phlorotannins from your food, you can also find them in other species of brown algae such as arame (Eisenia bicyclis) and bladder wrack (Fucus vesiculosus).
Strictly speaking, dulse (Palmaria palmata) is not a kelp, but a red algae. But its excellent nutritional profile deserves mention.While lacking in fucan and fucoxanthin, dulse makes it up with higher levels of EPA. In fact, one study which compares seven different seaweeds revealed that dulse has the highest EPA content among them, accounting for 59% of its total fat content. Like kelps, dulse also contains all the trace elements needed by the human body, and is especially rich inpotassium. For this reason, those who are suffering from impaired kidney function should limit their intake of seaweeds, including dulse, to prevent mineral overdose.Harvested mainly in Ireland and Canada, freshly picked dulse is available in places where it is found. Elsewhere, dried dulse can be purchased inshort strips or flakes.
Note: Kelps are high in iodine and therefore, should not be consumed in large quantities by people who suffer from an overactive thyroid.
Some of the best healing remedies to overcome inflammation also taste fabulous (I can’t say that about any prescription medications). Plus, foods won’t cause the nasty side effects common to most pain medications.
Anti-Inflammatory Agent:Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative.
A few studies on fucoidan in recent years have found promising results in using the brown algae extract to control liver and lung cancer and to promote collagen synthesis. The high fiber content of kelp also helps to induce fullness, slow fat absorption and promote weight loss. But whenever possible, get only organic kelps harvested from unpolluted sea.
Sidekicks: Need another good reason to re-visit your favorite Japanese restaurants? Besides kombu, wakame and arame are also good sources of fucoidan. A marine vegetable native to the Tongan Islands called limu moui is also a fucoidan powerhouse.
Arch-Enemy: Seaweed snack. Go easy on seaweed snacks as they can be heavily salted and coated with a thick layer of vegetable oil. Check the ingredients list before buying.
2. Cayenne Pepper:Ironically, cayenne pepper turns DOWN the heat on inflammation due to its powerful anti-inflammatory compound capsaicin.
3. Celery and
4. Celery Seeds:James Duke, Ph.D., author of The Green Pharmacy, found more than 20 anti-inflammatory compounds in celery and celery seeds in his research, including a substance called apigenin, which is powerful in its anti-inflammatory action. Add celery seeds to soups, stews or as a salt substitute in many recipes.
5. Cherries:While many people opt for aspirin as their first course of action when they feel pain, Muraleedharan Nair, PhD, professor of natural products and chemistry at Michigan State University, found that tart cherry extract is ten times more effective than aspirin at relieving inflammation.
6. Dark Green Veggies: Veggies like kale and spinach contain high amounts of alkaline minerals like calcium and magnesium. Both minerals help balance body chemistry to alleviate inflammation.
7. Fish:According to Dr. Alfred D. Steinberg, an arthritis expert at the National Institute of Health, fish oil acts directly on the immune system by suppressing 40 to 55 percent of the release of cytokines – compounds known to destroy joints and cause inflammation.
8. Flax seeds and Flax Oil: Flax seeds are high in natural oils that convert into hormone-like substances in the body to reduce inflammatory substances. Add ground flax seeds to smoothies, atop pancakes or French toast, and many other foods. Do not heat.
Clinical studies suggest that flaxseed oil and other omega-3 fatty acids may be helpful in treating a variety of conditions.
People who follow a Mediterranean diet tend to have an increased HDL, or “good” cholesterol level. The Mediterranean diet emphasizes fish and healthy fats, such as olive oil, and has a healthy balance between omega-3 and omega-6 fatty acids. Whole grains, root and green vegetables, daily portions of fruit, fish and poultry, olive and canola oils, and ALA (from flaxseed, flaxseed oil, and walnuts) are also part of the Mediterranean diet. Red meat and saturated fats are not part of the diet.
However, whether taking flaxseed or flaxseed oil as a supplement can help lower cholesterol is up for debate. Some small studies show it has beneficial effects on cholesterol levels, but at least one double blind study found no evidence that it lowered cholesterol.
Eating a diet rich in fruits, vegetables, whole grains, nuts or legumes, and ALA rich foods may substantially reduce the recurrence of heart disease. One of the best ways to help prevent and treat heart disease is to eat a diet that is low in saturated and trans fat and rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids from flaxseed and fish). Evidence suggests that people who eat an ALA rich diet are less likely to suffer a fatal heart attack. ALA may reduce heart disease risks through a variety of ways, including making platelets less “sticky,” reducing inflammation, promoting blood vessel health, and reducing risk of arrhythmia (irregular heart beat).
Several human studies also suggest that diets rich in omega-3 fatty acids (including ALA) may lower blood pressure.
However, it’s not clear whether taking flaxseed oil as a supplement would have the same effect on heart health.
Preliminary evidence that suggests taking 1 – 2 g of flaxseed per day can improve the symptoms of dry eye in people with Sjogren’s syndrome. Sjogren’s syndrome is an autoimmune condition where the immune system attacks glands in the body that produce moisture, like salivary and tear glands.
Studies suggest that flaxseed oil may help prevent the growth of breast tumors. In one Canadian Study, researchers discovered that flaxseed oil prevented breast tumor growth, likely through ALA content. Patients with breast cancer should not take any nutritional supplement without their doctor’s approval.
Flaxseed oil comes from the seed of the flax plant. It contains 50 – 60% omega-3 fatty acids in the form of alpha-linolenic acid (ALA). That is more than is contained in fish oil, but the body is not very efficient at converting ALA into the omega-3 fatty acids found in fish oils. So ALA from flaxseed may not have the same benefit as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish oil.
9. Ginger:Dr. Krishna C. Srivastava at Odense University in Denmark found that ginger was superior to non-steroidal anti-inflammatory drugs (NSAIDs) like Tylenol or Advil at alleviating inflammation.
11. Blueberry:Blueberries are also excellent anti-inflammatory foods. They increase the amounts of compounds called heat-shock proteins that decrease as people age. When heat-shock proteins are in short supply inflammation, pain and tissue damage is the result.
Anti-Inflammatory Agent: An antioxidant powerhouse, blueberry is high in phytonutrients that confer anti-inflammatory protection against many diseases such as cancer and dementia.
Sidekicks: Blackberries, cranberries, strawberries and raspberries. These berries are comparable alternatives to blueberries and are equally high in antioxidants. So start feasting on one type of berries each week.
Arch-Enemy: Berries with pesticides. Insects and fungi love berries as much as we do. So berries are often sprayed with pesticides to ward off diseases and pests. To make matter worse, it is hard to wash away pesticides from berries due to their size. So it is safer to opt for organic or wild crafted version as much as possible.
12. Blackberries, and
13. Strawberries: In Dr. Muraleedharan Nair’s later research she discovered that these berries have similar anti-inflammatory effects as cherries.
14. Turmeric:Research shows that the Indian spice frequently used in curries suppresses pain and inflammation through a similar mechanism as drugs like COX-1 and COX-2 inhibitors (without the harmful side effects) :
Anti-Inflammatory Agent: This Asian spice commonly found in pre-mixed curry powder contains a powerful, non-toxic compound called curcumin. Studies found that turmeric’s anti-inflammatory effects are on a par with potent drugs such as hydrocortisone and Motrin, but yet having none of their side effects.
Sidekicks: Ginger. This relative of turmeric is also highly prized around the world for its anti-inflammatory benefits, and are used to expel cold and relieve motion sickness and vomiting.
Arch-Enemy: Sugar. It can hardly be called a spice, but the widespread use of sugar rivals that of any spice and has led to a host of illnesses linked to this additive condiment. A diet high in sugar is decidedly inflammation-promoting and should be controlled.
15. Walnuts: Like flax seeds, raw, unsalted walnuts contain plentiful amounts of Omega 3 fatty acids that decrease pain and inflammation.
16. Green Tea:
Anti-Inflammatory Agent: The flavonoids in green tea are potent natural anti-inflammatory compounds that have been shown in numerous studies to reduce the risk of heart disease and cancer.
Arch-Enemy: Processed cow’s milk. Non-organic milk carries antibiotics and growth hormone residues that can irritate immune system when they are consumed long-term. Many people, especially those in the East, also cannot digest milk properly, causing distress to the digestive tract.
Anti-Inflammatory Agent: Sweet potato is often overshadowed by other exotic vegetables and fruits. But it is also a good source of complex carbohydrate, beta-carotene, manganese, vitamin B6 and C as well as dietary fiber. Working in concert, these nutrients are powerful antioxidants that help to heal inflammation in the body.
Sidekicks: Spinach. This dark green leafy vegetable is such a rich source of anti-inflammatory and anti-oxidative flavonoids and carotenoids that it is almost impossible to believe. But it is true. And here is only a partial list: Vitamin A, B2, B6, C, E, K, calcium, folate, iron, magnesium, manganese, potassium and tryptophan. But be sure to buy organic ones whenever possible as it is also among the foods on which pesticide residues have been most frequently found.
Arch-Enemies: Processed potatoes. Although potato is a good source of vitamin C and other minerals, potato chips and french fries aren’t. Commercially processed potatoes are usually prepared in overheated polyunsaturated or hydrogenated oils, and are loaded with high amounts of sugar and salt, increasing the risk of heart disease, cancer and diabetes for anyone who munches on them.
18. Extra Virgin Olive Oil:
Anti-Inflammatory Agent: Virgin olive oil is Mediterranean’s secret to longevity. Its rich supply of polyphenols protects the heart and blood vessels from inflammation. The monounsaturated fats in olive oil are also turned into anti-inflammatory agents by the body that can lower occurrences of asthma and rheumatoid arthritis.
Sidekicks: Avocado oil. Also known as alligator pear, avocado produces oil that has a fat composition similar to olive oil, containing high heart-beneficial monounsaturated fats. But it has an even higher smoke point than olive oil, making it the ideal oil for cooking.
Arch-Enemy: Partially hydrogenated vegetable oil. This commercial oil contains trans-fatty acids that lowers the ‘good’ cholesterol and raises the ‘bad’ ones — a shortcut to contracting cardiovascular disease.
19. Shiitake Mushroom:
Anti-Inflammatory Agent: Enjoyed by the Chinese and the Japanese since ancient times, shiitake mushroom is revered for its immune-boosting properties and its mild smoky taste.
Sidekicks: Maitake, enoki, oyster mushrooms. There is no better way to fight cancer and enhance your health than to feast on a plate of stir-fried medicinal mushrooms. Yummy!
Arch-Enemy: Deep-fried mushrooms and vegetables. Throwing fresh mushrooms and vegetables into a big pot of boiling oil will not only soak up lots of cancer-causing compounds from the overheated oil, their healing powers will also be greatly diminished by the high temperature.
Anti-Inflammatory Agent: Coined by Christopher Columbus as the ‘fruit of the angels’, papaya contains papain, a protein-digesting enzyme. Together with other nutrients such as vitamin C and E, papain helps to reduce inflammation, and improves digestion and healing from burns.
Sidekicks: Pineapple. A tropical fruit worthy of mention, pineapple contains bromelain, an enzyme that aids in the healing of indigestion, sports injury, trauma and other kinds of swelling. Extracts of bromelain have also proven to be as effective as some non-steroidal anti-inflammatory drugs and are used in a number of natural anti-inflammatory supplements for arthritis.
Arch-Enemy: Preservative-laden fruits. Dried fruits can contain high levels of chemicals such as sulphur dioxide, a preservative which has been linked to increased respiratory disease. Eat fresh fruits whenever possible, but if you must opt for the dried form, make sure it is preservative-free.
Note: If you have allergic to the foods listed here, you must of course avoid them, no matter how nutrient-packed they may be. Consuming food that you are sensitive to will only cause more — not reduce — inflammation.
If you google black cumin, a ton of links come up for nigella seeds, which is not correct. Both cumin and black cumin are from the parsley family, and black cumin is simply a darker-colored version of the traditional sort. It looks a lot like caraway and has a slightly different, more milder flavor than traditional cumin. Where cumin has a bit more earthiness and an almost gamey quality, black cumin is sweeter, delicate, with more of the pine-menthol flavors and even a nuttiness. To me, it doesn’t linger as much on the palate as regular cumin.
Nigella Sativa (black seeds), an annual flowering plant that grows to 20-30cm tall, is native to Asia and the Middle East. The flowers of this plant are very delicate and pale colored and white.
The seeds are used in Middle Eastern cooking, such as in their local breads. The seeds are also used by thousands for their natural healing abilities.
Black Seed is considered to be the greatest healing herb of our time and it has been much neglected. It is being used to strengthen the immune system, fight and irradiate Prostate Cancer and other tumors, purify the blood and increase longevity. Black seed was found in King Tut’s tomb, proving the value of this herb to the Kings.
Nigella Sativa or black seeds was used by the ancient Romans in cooking and the Asian herbalist for many remedies, including migraines too.
The name Nigella Sativa comes from the Latin word, nigellus, meaning black. Nigella Sativa is small black seeds, with a slightly rough texture and it has an oily interior.
Rather than being ground to a powder form, black cumin is often left whole. It is generally very lightly toasted, which highlights that nutty flavor even more.
Black Seed Mechanisms of Actions
Strengthens the immune system
Benefits of Nigella Sativa (black seeds)
Breast feeding (increase the flow of breast milk)
Common cold symptoms and flu
Eye disease & impaired vision
Gall stones & kidney stones
Heart complaints & Constriction of Veins
Headache and Ear ache
Loss of Hair & premature Graying.
One teaspoon of the oil in the morning mixed with honey, one hour before breakfast. If you choose to have the ground seeds, then 1 teaspoon of the seeds, twice a day. If you have a debilitating disease, such as cancer, then the dosage is double.
Preparation of the Ground Seeds
When you buy the ground seeds, they must be heated, as the taste is very bitter. Heat the seeds in a large skillet on low heat, stirring often, as they will burn. Keep tasting the seeds until they have a bland taste. After the seeds are bland, place them in a coffee grinder and grind. Traditionally, the seeds are mixed with honey and eaten that way.
When it comes to a balanced diet, you’ve most likely been taught to eat foods of all different colors. And when you’re eating fruits and veggies like purple potatoes, red pomegranates, and orange papayas, that’s generally true — the richer the color, the bigger the dose of cancer and disease-fighting phytochemicals.
But what about foods on the extreme side of the color spectrum: black foods? Although black might not seem like the healthiest color on the planet, dark-hued foods have been hailed as the newest superfoods because of their high levels of various antioxidants, compounds that protect against a number of diseases, including heart disease and cancer. You should still eat bright fruits and vegetables, but adding in black foods that pack a nutritional punch — like blackberries, black beans, and black soybeans — can give you an unexpected health boost, too.
Black beans should be part of every diet. They’re healthy foods that help prevent cancer because they’re filled with phytochemicals that protect your cells from damage — and black beans are thought to be even more packed with antioxidants than other varieties. Beans are also full of fiber, which has been found to lower the risk for colorectal cancer. A recent study at the Harvard School for Public Health even found that eating more beans and less rice can lower diabetes risk by as much as 35 percent.
Luckily, black beans are easy to add to your diet. Kathy Allen, RD, director of the department of nutrition at Moffitt Cancer Center in Tampa, Fla., recommends a great option for an easy dinner: Buy seasoned black beans in a can and mix them with long-grain brown rice. “It’s one of the healthiest, cheapest, and fastest meals,” she says. You can also add black beans to salads, chili, soups, tacos, or burritos.
Sprinkle blackberries on your cereal, add them to Greek yogurt, or fold them into whole-wheat waffle batter, and you’ll get a helping of polyphenols, an antioxidant that helps lower inflammation. Because they’re low in calories, blackberries are the perfect diet addition, and they might even boost your brain health. When researchers from the Human Nutrition Research Center on Aging at Tufts University fed older rats a blackberry-supplemented diet for eight weeks, the rats had better balance, coordination, and short-term memory than rats that were not fed blackberries.
Edamame (green soybeans) may be all the rage, but there are a variety of soybeans that may please your palate, including black soybeans, Allen says. Soybeans offer isoflavones, saponins, phytosterols, and other active ingredients that help fight cancer. Studies have also found that having this healthy food in your diet is good for your heart. In one South Korean study, researchers found that black soybean extract helped improve blood circulation and lowered the risk for cardiovascular problems.
Most varieties of mushrooms are beneficial and contain cancer-fighting properties. Flavorful shiitake mushrooms, which are sometimes called black mushrooms, will help diversify your diet. In one study of 362 women, researchers concluded that eating mushrooms may lower risk of breast cancer for women after menopause. “Try a variety [of mushrooms] because they all have different flavors and textures,” Allen says. Add them to a salad, put them in a stir-fry, grill, or roast them. Because they have a mild flavor, they’re also great in combination with other foods, such as in chili or soup.
Nutritionally, there’s not much of a difference between black lentils, green lentils, or brown lentils, Allen notes, but they may offer some variety to your diet. Whatever the color, lentils offer plenty of dietary fiber, and studies have found that diets rich in fiber can help lower cholesterol. You can replace ground meat in meatloaf and chili with lentils, eat them over rice with a tomato sauce, or add them cold to salads, Allen suggests.
A study from the Boston University School of Medicine found that people who have heart disease and drink black tea have healthier blood vesselsthan people with heart disease who do not drink tea. Additionally, studies have found that drinking black tea may help lower the risk of a heart attack or stroke. Researchers think that tea’s flavonoids offer protection, and help to prevent the formation of plaques or blockages in artery walls. If you’re looking for ways to drink more tea, swap your morning coffee for black tea, or drink green, white, or black tea in place of sugary sodas.
The next time you sit down to a stir-fry, add black rice, a little-known healthy food, instead of brown or white. Why? Adding black rice to your diet may help with allergies and inflammation. In a laboratory study on mice, researchers found that injecting black rice bran into the rats’ skin lowered levels of inflammation. Researchers also found that mice that ate black rice bran had less swelling from skin allergies. Neither effect was found with brown rice bran.
(From NaturalNews) Although many medications and strategies are touted for their ability to relieve migraines, few scientifically validated solutions are widely known for naturally preventing their occurrence. Research in a group of Nebraska employees suggests a multicomponent intervention based on trigger avoidance and lifestyle changes may help reduce the frequency and severity of migraines considerably. Participants completed the Migraine Disability Assessment questionnaire and received personalized coaching, with follow-up questionnaires over a 12-month period. By the end of the study, participants reported a 76 percent reduction in migraine frequency, a 31 percent reduction in severity, and a 66 percent reduction in perceived disability…
Learn more: NATURAL NEWS