Almonds

Almonds are a wonderful Whole Food and science has recently discovered the benefits of eating them in their whole form. Recent research reveals that the flavonoids in almond skin works synergistically the vitamin E found in almonds. This synergistic combination creates more than 200% the antioxidant power of the almonds and almond skins when separated.  "We have identified a unique combination of flavonoids in almonds," said Jeffrey Blumberg, Ph.D., senior scientist and director of the Antioxidants Research Laboratory at Tufts University. "Further blood tests demonstrated that eating almonds with their skins significantly increases both flavonoids and vitamin E in the body. This could have significant health implications, especially as people age."

Blumberg's team tested the effects of almond skin's flavonoids alone and then in combination with the vitamin E found in almonds. The tests were done on blood samples containing LDL cholesterol. While almond skin flavonoids alone enhanced LDL's resistance to oxidation by 18%, when the almond’s vitamin E was added, LDL's resistance to oxidation was extended by 52.5%!

"The synergy between the flavonoids and vitamin E in almonds demonstrates how the nutrients in whole foods such as almonds can impact health," says Dr. Blumberg.

You can find almonds in many of your favorite Wholefood Farmacy foods such as Phi Plus, Cranberry Phi, Coco Cherry Phi as well as all seven Wholefood Farmacy Farinas!

Cranberry Phi is a rich tasting, moist and delicious variation of Phi Plus that includes the healthy addition of cranberries. The taste is “out of this world” and Cranberry Phi is a favorite of young and old alike. Recent research shows that Cranberries are packed with antioxidants and phytonutrients that your body can use to ward off disease and aging. In fact, Cranberries score 1750 on the Oxygen Radical Absorption Capacity (ORAC) scale. Cranberry Phi Plus is a fantastic meal replacement, a wonderful treat and a great snack at any time of the day or night.

Garlic & Onions

Garlic and onions could help protect against stomach cancer, says a massive European-based study. The new study, part of the European Prospective Investigation into Cancer and Nutrition (EPIC), followed 521,457 subjects in 10 European countries with an average age of 52. It is said to be the largest cohort study on fruit and vegetable intake and the incidence of stomach (gastric) cancer in Western countries and the first to look at cancer of the esophagus.

After an average of 6.5 years of follow-up, 400 cases of gastric cancer and 188 cases of esophagus cancer had been reported. While total vegetable intake was not associated with a decreased risk of gastric cancer, the researchers report that an increase in the intake of onions and garlic of 10 grams per day was associated with a 30 per cent reduction in the risk of intestinal gastric cancer.  

This is not the first time that onions have been linked to reduction in the risk of certain cancers. US researchers recently reported that onion extracts could inhibit the growth of liver and colon cancers in vitro. A large-scale epidemiological Iowa Women's Health Study looked at the garlic consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic had 35% lower risk of developing colon cancer.  

Don’t have time to slice and dice onions and garlic everyday? Enjoy a delicious cup of Wholefood Farmacy V-8 Gourmet Bean Soup.  This nutrient dense soup is handcrafted from Kidney Beans, Tomatoes, Onions, Garlic, Chipotle Pepper, Pure Salt, & Brown Rice - just add water!

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