Posts Tagged ‘Beans’
Lack of adequate blood flow can affect many areas of the body. When insufficient circulation targets the legs, it’s frequently caused by a condition known as PAD or peripheral artery disease. In PAD, hardening of leg arteries and accumulation of plaque lead to a narrowing effect and diminished blood flow. Subsequently those with PAD often suffer from uncomfortable symptoms, including leg cramping, numbness and pain – especially during periods of physical activity. More importantly, a PAD diagnosis may increase the risk of heart attack, stroke and poor wound healing in the lower region of the body. Fortunately, emerging research indicates that certain foods and exercises can limit PAD symptoms and some of the associated risks.
Tags: Beans, Curry, Lycopene, Salt
Posted in Alternative Therapies, Exercise, Nutrition | 18 Comments & Updates
For Mexican food lovers (myself included!) there is a simple approach to improving the health benefits and nutritional quality of Mexican-style meals. It really doesn’t matter if you’re eating out at Mexican restaurants or preparing it yourself at home. There are potential pitfalls in both instances which can be largely avoided by practicing a basic technique I call “crowding out”. The concept is that you crowd out most or some of the unhealthy foods and replace them with better options. In the realm of Mexican cuisine, this means minimizing your intake of chips, rice, sweetened beverages and tortillas and focusing instead on foods containing more fiber, healthy fat, nutrients and protein.
Tags: Avocados, Beans, Hibiscus
Posted in Diabetes, Food and Drink, Nutrition | 13 Comments & Updates
I can’t tell you how many times I’ve heard doctors or other health authorities recommend that patients switch from white rice to brown rice. The idea is that brown rice has more nutrients and a lower impact on blood sugar than its paler counterpart. According to recent publications in the scientific literature, making such a blanket recommendation may be incomplete. It’s true that some studies do find unprocessed brown rice superior to polished white rice in terms of respective glycemic index (GI) and load (GL). But, not all brown rice is created equal. In fact, some studies have reported unexpectedly high GI and GL scores in some brown rice samples. This may explain why a recent trial published in The Journal of Nutrition did not find substantial metabolic differences in a group of 202 diabetic patients who were asked to eat either brown or white rice over a 16 week period. And, this isn’t the only surprise with regard to brown rice research.
Tags: Beans, Fiber, Rice
Posted in Diabetes, Food and Drink, Nutrition | 4 Comments & Updates