Sea vegetables, better known as seaweeds, are potent health
boosters. While seaweed has attracted much renewed interest
in the West, its consumption dates back to 300 B.C. in both
China and Japan.
Seaweed provides substantial healing benefits to the endocrine system and especially the thyroid. It
contains tyrosine and is an excellent source of iodine, both of which are essential for production of crucial hormones to maintain healthy thyroid function; the iodine also helps protect against radiation (which can cause
disruption of the hypothalamus, pituitary and pineal glands) and potent viruses such as Epstein-Barr.
Moreover, seaweed contains a wide range of antioxidants, such as vitamins A, C and E, carotenoids and
flavonoids, that protect against cell damage. It’s an excellent source of fiber and polysaccharides that promote digestive health, enhance the growth of “good” bacteria and enrich the gut’s epithelial cell lining. And
in Alzheimer’s studies using animal models, seaweeds were found to inhibit the aggregation of beta-amyloid
and the formation of amyloid plaques in the cerebral cortex of the brain, suggesting the potential to improve
Early Mayans viewed cacao as “food of the gods”; it was such a hot
commodity that the Aztecs traded it for currency and the Spanish
reserved it for serving hot chocolate in the royal courts.
Cacao contains phytochemicals, such as procyanidins, flavanols and
flavonoids, which may have cardioprotective effects. According to the
NIH, cacao’s antioxidants protect neurons, enhance cognition and lift
mood. It can help prevent and treat allergies, anxiety, cancers, hypergly-
cemia inflammatory conditions and oxidative injuries and can combat
insulin resistance. Raw cacao may even help slow premature aging,
via the same beneficial antioxidants found in green tea and
red wine, and it protects cells from untimely death.
A Harvard University study showed women who
consumed more than nine grams of chocolate daily
had cut their risk of hemorrhagic stroke by half, compared to women who ate minimal or no chocolate.
And researchers at Brigham Young University discov-
ered that a substance in cacao known as epicatechin
may prevent and treat type 2 diabetes by helping the
body release more insulin and respond more efficiently to
increased blood glucose. Several studies have associated high
levels of cacao consumption with a lower risk of developing heart irregu-
larity and atrial fibrillation.
Throughout ancient and modern history, garlic has long been prescribed for
a wide range of conditions and illnesses.
Egyptian records attest to its consumption more than 5,000 years ago. It can
be eaten either raw or cooked and may
have significant antibiotic properties.
In a recent study, the essential compound in garlic was found to be 100
times more effective than two popular
antibiotics in fighting the Campylobacter
bacterium, one of the most common
causes of intestinal infections. It has been
linked to low risks of gastrointestinal
cancers, owing to its ability to modulate
numerous biological mechanisms. A study
published in the Asian Pacific Journal of
Cancer Prevention concluded, “Allium vegetables, especially garlic, are related to a
decreased risk of prostate cancer.” Garlic
is valued for prevention of breast and lung
cancer as well.
Further, it has been shown to reduce
high cholesterol levels and blood pressure in patients with hypertension and is
widely considered effective in combating
several conditions linked to the diseases of
the blood system and the heart, including
atherosclerosis (hardening of the arteries),
high cholesterol, heart attack, coronary
heart disease and hypertension. Garlic even
has the potential to fight infections like herpes, MRSA, streptococcus and influenza.
garlic was found
to be 100 times
than two popular