Blog: Nutrition and Exercise for Health and Weight Control

Enzymes are essential for every chemical action and reaction in our body. They digest food, break it down, and carry nutrients to the cells. The enzymes in the cells are needed for building those nutrients into bones, teeth, hair, nails, etc. Without enzymes, no body processes would be possible, including the functioning of our organ systems and transmission of nerve impulses.

Where Do We Get Enzymes?

Enzymes are found in uncooked food. The body uses over 3,000 unique enzymes for metabolic, immune, and digestive functions. The richest sources of enzymes are soaked seeds, nuts and grains, and fermented vegetables.

In a healthy digestive tract there can be more than 3 pounds of beneficial bacteria. These friendly bacteria create a great deal of enzymes - equal to the amount you could easily consume from foods. (more…)

Coconut oil is receiving renewed interest today because it possesses healing properties far beyond that of any other dietary oil. It is extensively used in traditional medicine among Asian and Pacific populations. Only recently has modern medical science been unlocking the secrets to its antimicrobial properties.

Fat with Antimicrobial Power

Lauric acid is a medium chain fatty acid (MCFA), which makes up 50 percent of the fat in coconut oil and is considered responsible for many of its health benefits. The only other abundant source found in nature is in human breast milk. In the body, lauric acid is transformed into monolaurin.

Monolaurin is able to damage the membrane covering of lipid-coated viruses including HIV, herpes, cytomegalovirus, and influenza as well as various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and the protozoa giardia lamblia. Here’s a review of a current study from Science Daily wherein monolaurin is shown to have potential for food safety as it forms an effective barrier for pathogenic microorganisms. (more…)

This never lasts long at our house and is an adaptation of a recipe that was a Pillsbury Bake Off winner about 30 years ago. I sometimes add chopped fresh parsley to the salmon mixture or scatter basil leaves on top, before the tomatoes. Herbs are very easy to grow and fresh leaves have better flavor than dried ones from the supermarket.

Alaskan red salmon contains much more vitamin D and corotenoids (vitamin A precursors) in addition to being tastier than the pink so it’s worth the extra dollar. With free-range eggs and wild salmon, this is a dish that can provide significant quantities of essential omega-3 fats. (more…)