Living Well Magazine

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The Wonders of Walnuts

 

According to greek legend, when the gods walked upon the earth, they lived on walnuts. It’s no wonder why they did. As an excellent source of omega-3 fatty acids and antioxidants walnuts have many potential health benefits.
Walnuts are an exceptionally good source of omega-3 fatty acids, a special type of fat the body cannot manufacture. Numerous studies have demonstrated that people who consume a diet rich in omega 3 oils have a significantly reduced risk of developing heart disease. Specifically, Omega 3 fatty acids help to reduce artery clogging plaque from forming within the walls of coronary arteries.
These important fatty acids also impact the healthy functioning of nerve cells. A relative deficiency of omega 3 oils leads to the formation of cell membranes that are much less “fluid” than normal, which can ultimately affect behavior, mood and mental function. In fact, decreased consumption of omega 3 fatty acids has been correlated with increased rates of depression.
Walnuts also contain polyphenolic compounds which are powerful antioxidants and inhibit free radical damage to LDL cholesterol, further reducing the possibility of plaque formation.
Add Walnuts to your Daily Diet
Despite the significant health impacts, an estimated 60% of Americans are deficient in omega-3 fatty acids. The good news is that increasing YOUR body’s supply of healthful omega 3 fatty acids couldn’t be any easier - just toss a few walnuts into your morning oatmeal, or your dinner salad, or grab a handful as a quick afternoon snack.

7 Grains to add to your diet!

 Barley

Used as far back as the Stone Age for currency, food, and medicine, barley is a great addition to a healthy diet. Barley contains plentiful amounts of both soluble and insoluble fiber, it helps aid bowel regularity. It contains 96 calories, 22 grams of carbohydrates, and 3 grams of fiber per half-cup of cooked barley. Unrefined barley contains abundant amounts of potassium. It also has lots of magnesium, manganese, vitamin E, B-complex vitamins, zinc, copper, iron, calcium, protein, sulfur, and phosphorus. This versatile ingredient can be added to soups, stews, cereal, salads, pilaf, or ground into flour for baked goods or desserts.

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Healthy Eating Habits

Healthy eating habits are an important part of maintaining a strong immune system. As cold and flu season get underway, breaking poor eating habits can not only prevent sickness, but also give you more energy, make you feel better about yourself, and help you live a healthier life. Dr. DerMarderosian suggests the following healthy eating basics:

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Blue Cheese

Characterized by their blue veins of mold and their complex balance of flavors, Blues are one of the most exquisite of the French artisanal cheeses. Bleu d’Auvergne, for example, cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century, has a soft pâte possessing a grassy, herbaceous, and (with age) spicy, pungent taste. But it’s the mold that makes this cheese audacious: Blues are ripened for at least three months, and can be ripened up to nine. Blue mold introduced in the aging process is developed by air injected into the pate through syringes, resulting in the blue-gray veins that can dominate an older Blue. The taste is unparalleled on its own, but is also a perfect match for salads and pasta, or as the finishing course of a bold meal.

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THE RAW DELIGHT OF UNCOOKED FOODS!

NO FIRE!

 Before they discovered how to make fire, cavemen (or cave people to be politically correct) may have had trouble fending off sabertooth tigers or keeping the clan warm at night. But, could their uncooked foods have been healthier than those comprising the modern diet?

Certainly there are benefits to eating a cooked meal. Nonetheless, it is worth our time to get right down to the roots of the earthy advantages of eating raw foods. To bring the full flavor of the raw food experience to your palate, I decided to consult an expert in the field.

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A Green Feather in your Hat Cooking Macaroni a Creative New Way

So he decided to start experimenting. True, it wasn’t as complex as, say, Mary Shelley’s “Frankenstein”. He didn’t need to have a huge, expensively outfitted laboratory and it was entirely legal, but, after all, it was the rule, the law. Whoever cooked pasta of any shape, any length, in less than 4-6 quarts of water? Every recipe concurred. Being a voracious cookbook reader for too many years to admit, I have never seen lesser water quantities advised for this purpose. NEVER. So, TRADITION, obviously hit our fellow hard. In spite of his deep concern about the waste of water and energy, who was he to mess with centuries of Italian culinary history and culture. It would be like disrespect for Shakespeare’s “to be or not to be”, and then maybe McGee envisioned pasta feasts in the “Godfather” saga or “The Sopranos”, so he contacted two people he felt could pass ultimate judgment on his ideas.

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Smooth Drinks for Better Health… And, They’re GREEN!

RECIPE #1:  Puree massive quantities of low-fiber, highly saturated fats and trans fats with highly processed, sugary foods.  Mix in gallons of nutrient-leeching carbonated beverages.  Add very LIMITED fruits and vegetables!  Shake, stir and WAIT!  The transformation WILL take place.  The process involves complicated and intricate biochemical reactions and rapid cellular change.  WHAT is the secret result of this nature-bending, mad-food-scientist experiment?   The answer is: The Average American!

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