Five Foods That Act as Natural Sunscreen Some Content Originally

Published by Live in the Now

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Last week, we published a blog about great sunscreens that are safe and effective as well as supplements that can further help protect you from the sun from the inside and out. This week, we highlight foods that can help bolster your resistance to damaging UV-light. These foods contain antioxidants that help stabilize skin cells, preventing and repairing damage.

  1. Chocolate: Women who drank a hot cocoa high in “flavanol” antioxidants daily for three months had 25% less reddening after UV irradiation and more moist, less scaly skin than women drinking low-flavanol cocoa, says new German research. Another source of flavanol is dark chocolate.
  2. Watermelon andTomatoesGerman research also finds that lycopene (the antioxidant in watermelon and tomatoes) reduces sensitivity to sunburn. Take note that tomato sauce has more lycopene than raw tomatoes.
  3. Pomegranate: At the University of Wisconsin, antioxidant-rich pomegranate extract inhibited changes in human cells exposed to UV light.
  4. Fatty Fish: EPA, which is an omega-3 fatty acid in fish, reduced signs of UV damage in skin cells, says a recent Korean study. In a British test, taking 4,000 mg of omega-3 a day (the amount in about 12 ounces of salmon) for three months cut sunburn damage 30%. If you can not stomach fish every day, fish oil is a great option and most of the high-quality varieties carried at Natur-Tyme disguise the fish taste with flavors like lemon, orange, or strawberry.
  5. Green Tea: Several studies show drinking green tea helps prevent sunburn and pre-cancerous changes. In a small study, drinking about two cups of green tea reduced UV skin damage.

MegaFood: Not Your Average Supplement Company

Submitted by MegaFood

From back in 1973, up to this very minute, MegaFood has always held a strong commitment to REAL: Real Food, Real Slow, Real People, Real Relationships. We have another big focus, too; to improve lives. We achieve this by delivering nutrients, vitamins, and minerals to the body in the way nature has always intended: through food.

Our process is unique, and we’re proud to be different. We call it the Slo-Food process, and it starts by sourcing real food from real farms. We partner with organic, sustainable farmers who are as passionate about their produce as we are about our products. Our oranges, for example, come from our friend Uncle Matt. The Stauner family – owner/operators of James Lake Farms are in charge of cranberries. Meanwhile, Stahlbush Island Farms has us covered in the beet department, and our newest farm partner, Kauai Organics, grows the most lovely fresh turmeric root you’ve ever seen. These beautiful crops land in our New Hampshire manufacturing facility where we grind all that goodness into a yummy pulp, integrating even more vitamins into the mix for potency. Then, we dry and tumble it into powder form before pressing it into nutrient-dense tablets that are small enough to swallow. One batch takes approximately 236 hours from start to finish–Fresh from Farm to Tablet. It’s all starting to make sense now, isn’t it?

In addition to our commitment to REAL, we are also committed to Non-GMO ingredients. Our food and ingredients are tested no less than three times during the manufacturing process to ensure that our strict purity standards are met in every batch for all of our product certifications.

Beyond our large range of vitamins and multivitamins, minerals, and condition-specific formulas, we are head-over-heels for our line of one-of-a-kind Daily Nutrient Booster Powders. Designed to increase your capacity with select nutrients and botanicals, these powders mix directly into your favorite smoothie, shake, or juice to boost your beverage up a notch.

Ready to get Real? We invite you to visit our website at MegaFood.com, join us on Facebook, follow us on Twitter, and look for us on the shelves at Natur-Tyme. Come join us in the Journey of Real and see just how good real feels.

Your Friend,
MegaFood

Be-witching Maca Chocolate Fondue with Apple Bats

0785 Vega Halloween Recipe Book.inddSubmitted by Vega

1 un-poisoned, washed, unpeeled apple
Lemon juice
Souls of 10 Maca Chocolate bars, dispatched into tiny bits
1 pumpkin, gruesomely gutted (for serving)

1 Take 1 washed, unpeeled apple and cut it into thin, flat slices leaving the core intact. (Slices should be about a 1⁄4“ thick).

2 Take one of the hexed slices and cut it in half (removing the
core bits) and start shaping your apples into bats (or ghosts, or tombstones, or spiders, as strikes your fancy) with a knife. If you have a small sharp metal cookie cutter in your shape of choice, better yet.

3 Pour a small amount of lemon juice onto the hexed apple shapes to keep them from turning brown.

4 Melt 10 Maca Chocolate bars in either a double boiler or in the microwave.

5 Hollow out pumpkin and place fondue bowl base and fondue bowl inside the pumpkin bowl. Carefully spoon the chocolate into the fondue bowl and enjoy quickly before the
chocolate thickens or the zombies get you.

Keep the GMOs Away From Our Little Ones’ Food!!


By Laurel Sterling, RD,
Natur-Tyme Wellness Educator

My hope is that most of the population knows and understands what GMOs really are. GMO stands for genetically modified organisms. Genetic modification of food involves splicing genes into the DNA of food, crops, or animals. GMOs can be engineered with genes from bacteria, viruses, insects, animals, or even humans. According to the USDA, in 2009, 93% of soy, 93% of cotton, 86% of corn grown in the U.S. was genetically-modified. It is estimated that over 90% of canola grown is genetically-modified. I am sure it is much more now! Sugar beets, which are used as the sugar source in so many products, are GMOs as well. Also within the last one to two years, alfalfa, which is used as a food source for animals, is now genetically-modified. In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMOs because they are not proven safe.

If any of you have ever watched the documentary Genetic Roulette, you KNOW how bad GMOs are for human AND animal consumption. Approximately 75 percent of our food contains GMOs, and these GMOs are exposed to 1.1 billion pounds of pesticides! So knowing this…would you want any of this in your diet….or your newborn baby’s formula??? I certainly wouldn’t!!!

I recently learned the horrifying news that according to GMWatch, Purity brands infant formula and cereal contained extremely high levels of GMOs. Nestlé has gone on record stating: “. . . it took consumer preferences into consideration and therefore all its infant cereals in South Africa used non-GM maize.” Great! They did that for them, but why are they not doing that for us in the US?

Just a little FYI, Nestlé is in the company of Abbott Laboratories (makers of Similac), and Mead Johnson Nutrition (makers of Enfamil). Their formulas contain corn, sugar, or soy—all ingredients which are highly likely to be GMO!

GMO crops were created to be able to withstand pesticides. The weeds have built up resistance now to these pesticides; therefore, new pesticides are being formulated that may be even more dangerous to your health. Recently, new soybean and corn seeds have been reengineered to survive the strongest pesticides out there. The latest to emerge are glyphosate and the 2, 4-D. During the Vietnam War, 2, 4-D was used (and then banned).  Do we really want these in our food supply? I don’t!

Exposure to the chemical 2, 4-D is linked to an increased risk of non-Hodgkin’s lymphoma, thyroid & reproductive problems, Parkinson’s disease, and neurological damage. So say NO to GMO!! Natur-Tyme has several GMO-FREE choices on sale throughout October 2014, which is Non-GMO month.

Hauntingly Delicious Spellcakes

0785 Vega Halloween Recipe Book.indd

Submitted by Vega

VEGAN & GLUTEN FREE

SERVES 12

1 c of enchanted almond milk
1 tsp evil apple cider vinegar
3/4 c granulated sugar
1/3 c of light olive or melted coconut oil
2 tsp vampire vanilla extract
1/2 c gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
1 scoop or single-serving pack of Vega Sport Performance Protein (37g)
1/3 c cackling cocoa powder
3/4 tsp baking soda
1/2 tsp magic baking powder 1/4 tsp salt

1 Preheat oven to 350°F. Line a muffin pan with paper liners.

2 Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to cackle and curdle.

3 Add the sugar, oil, and vanilla extract to the almond milk mixture
and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and bludgeon them until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling 3/4 of the way.

4 Bake for 20 minutes, until a pitch fork inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

5 Top with any vegan butter cream icing and die a hundred times from wicked deliciousness!

Two Simple Refreshing Summer Recipes

By Genoa Wilson, Supplement Educator

HummusWhen we’ve waited so long for a summer to savor, it seems sacrilegious to complain about the heat.  But, with the dog days of summer stretching before us, it can be difficult to find inspiration to cook healthy meals when it’s too hot to hoot.

Consider a cooling tabouleh with herbs, tomatoes and cukes fresh from the garden or your local farmer’s market.

Soak 1 heaping cup of bulgur (available at Natur-Tyme), 1 or 2 cloves of minced garlic, and 1 or 2 teaspoons of sea salt in one and a half cups of boiling water covered for an hour until all water is absorbed and bulgur is cool.

Stir in ¼ cup of a quality olive oil (for a great value, consider Field Day olive oil that we sell at a HUGE discount everyday!), ¼ cup fresh squeezed lemon juice, a large amount of chopped fresh parsley or cilantro, fresh chives or green onions, tomatoes, and cukes and refrigerate for several hours.

You can also get creative and add kalamata olives, feta cheese, peppers, or anything that strikes your fancy for a cool and refreshing nutritious whole grain salad.

Another warm weather favorite that my kids love to use as a sandwich spread or a dip with fresh veggies or pita chips is homemade hummus.

Using the blades in a food processor, combine 1 can drained garbanzo beans, 1/4 to 1/3 cup tahini, 1 clove coarsely chopped garlic, a splash of olive oil, juice from half a lemon, a sprinkle of salt, and enough water to form a smooth consistency.

Serve these two together on a hot summer night or take along on a picnic or camping trip. And be sure to grab all the summer you can – quick before the snow flies!

The Comeback Kids

By Deborah SorrentinoQuinoaBags

Ancient grains such as spelt, amaranth, quinoa, einkorn, tritikale, emmer, kamut, and teff are trending their way into the mainstream of the American diet as ingredients in salads, entrees, desserts, breads, and other baked goods. Buoyed by record levels of health awareness, a surge of gluten-free baked goods, and keen marketing, products made with ancient grains are rising out of the distant past and finding their way onto mainstream grocery shelves.

Grains such as quinoa, amaranth, spelt and kamut are called “ancient” because they’ve been around, unchanged, for millennia. By contrast, corn, rice and modern varieties of wheat (such as hard white wheat and hard red spring wheat) have been bred selectively over thousands of years to look and taste much different from their distant ancestors. Modern corn, for example, bears little resemblance to wild corn from long ago.

Products using these ancient grains come in all shapes and sizes. Just because a recipe includes the use of these grains does not guarantee that it is healthy. In choosing bread for example, regardless of grain type, one should be sure that it has at least three grams of fiber per slice, and a limited number of ingredients. You can learn more about ancient grains in my cooking demonstration at Natur-Tyme’s annual health extravaganza on April 14th at the New York State Fairgrounds.

 

 

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