Black Beans

Black Beans are a wonderful source of dietary fiber which has been shown to naturally help lower cholesterol. In addition, the high fiber content in Black Beans helps keep blood sugar levels from rising too rapidly after a meal, making them a wise choice for people with diabetes, insulin resistance or hypoglycemia. When Black Beans are prepared with whole grains such as barley or wild rice, the Black Beans provide a virtually fat-free, high quality source of protein. But that’s not all.  Recent research also shows that Black Beans are rich in antioxidants as well. Antioxidants destroy free radicals, and when eaten regularly, have been shown to offer protection against heart disease, cancer and aging. 

Researchers from Michigan State University tested the antioxidant activity of flavonoids found in the skin of 12 common varieties of dry beans. The research was published in the November 2003 issue of the Journal of Agriculture and Food Chemistry.

Black Beans crossed the finish line in first place having more antioxidant activity, gram for gram, than other beans, followed by red, brown, yellow and white beans, in that order. In general, darker colored seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity, says lead investigator Clifford W. Beninger, Ph.D., a research associate at the University of Guelph in Ontario, Canada.

"Black beans are really loaded with antioxidant compounds. We didn't know they were that potent until now," says Beninger, formerly a researcher with the USDA's Sugar beet and Bean Research Unit, located at Michigan State University in East Lansing, where he worked on the project under the leadership of co-author George L. Hosfield, Ph.D., a geneticist who recently retired from the USDA.

The study found that one class of compounds in particular, anthocyanins, were the most active antioxidants in the beans. Based on a previously published study of the anthocyanin content of black beans, Beninger found that the levels of anthocyanins per 100 gm serving size of black beans was about 10 times the amount of overall antioxidants in an equivalent serving size of oranges and similar to the amount found in an equivalent serving size of grapes, apples and cranberries.

Dust off the cook book and try some of the Black Beans and Rice recipes!  Black Beans and Rice can be a quick, easy and very healthy addition to any meal. 

Go Nuts

Some fairly recent analyses of the Adventist Health Study findings showed a remarkable relationship between eating nuts and whole wheat bread, and experiencing a reduced risk for Coronary Heart Disease (CHD). These findings were the subject of a research article submitted by Dr. Fraser and his colleagues to the Archives of Internal Medicine, and published in its July 1992 issue.

The most outstanding findings of this part of the overall study show that nut consumption reduces the risk of both fatal and nonfatal coronary heart disease. Again, the researchers looked for a variety of ways to disprove the finding, adjusting the data for differences in age, sex, smoking habits, exercise, relative weight, and hypertension. The protective qualities of nuts remained statistically significant and essentially unchanged in magnitude.

Those individuals who ate nuts one to four times a week had 26% decrease in the risk of suffering from definite nonfatal myocardial infarction (MI) and a 27% decrease in the risk of definite fatal coronary heart disease as compared to those who ate nuts less than once a week. However, those individuals who ate nuts five or more times a week had a 48% decrease in the risk of definite nonfatal heart attack and a 38% reduced risk of definite fatal CHD as compared to the group who ate nuts less than once a week.  

Age- and sex-adjusted analyses of the associations between nut consumption and definite CHD were calculated for various subgroups within the Adventist Health Study. Results were examined to see if the association between nut consumption and CHD held up in different segments of the population. The consistency was quite remarkable and adds to the researchers' confidence in the importance of these findings.

Both "ever-smokers" and "never-smokers" showed a 46% decrease in the risk of coronary heart disease when they ate nuts five or more times a week. Study participants with normal blood pressure showed that eating nuts more than five times a week reduced their risk of coronary heart disease by 60% percent, and hypertensive individuals enjoyed a 30% decrease in risk compared to similar subjects who ate few nuts.

Nuts are widely used here at The Wholefood Farmacy and you can find them in many of our foods. In addition, the next time you go to the grocery store, spend a few minutes looking at all of the different types of nuts and consider them in place of other processed food snacks such as potato chips and cheese puffs.  You’ll love them, your kids will love them and your whole family will be much better off.

Now is the best time to put your kids on a path that leads to health, vitality, longevity and happiness.

Spice it Up!

Antioxidants are those nutrients in whole foods that keep diseases like heart disease, diabetes and cancer away. When you think about antioxidants, fruits and vegetables usually come to mind. But those aren't the only foods where these health boosting nutrients are hiding.  

New research shows that herbs and spices also pack a powerful punch when it comes to antioxidants. A USDA study looked at nearly 40 common herbs and spices to test their antioxidant activity.  Oregano emerged as the leader of the pack. 

Researchers found that oregano has 3 to 20 times more antioxidant activity than the other herbs studied. In fact, it has more than many fruits and vegetables. Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. But that's not the only herb or spice that can improve your health. Dill, thyme, sage, rosemary, ginger and even peppermint have high antioxidant levels too.

 The main ingredient in curry is turmeric, from which a spice called curcumin is derived. Sally Frautschy, Ph.D., is a researcher from UCLA who has done extensive testing on curcumin. She says that “we accidentally found out that it blocks every single step in Alzheimer's pathogenesis and it kills nearly every cancer cell in the lab.”  In India, curry is part of the staple diet; they also have the lowest rates of Alzheimer's disease in the world. 

 Marcia Herrin, R.D., a nutritionist at the Dartmouth Medical School says "practically every herb and spice that's been studied has some health benefit," herbs and spices are loaded with antioxidants, but we may not be getting those benefits as much as we could. Herrin says Americans don't use many herbs and spices compared to the rest of the world.

 Researchers also say that many of these herbs are only absorbed by the body when they're eaten with fat, so recipes that include healthy fats, like those found in our own Heart of Gold, will help release the antioxidants.

Start with a sprinkle of Heart of Gold and then try oregano on broccoli; ginger on carrots; and basil, oregano, sage or thyme on tomatoes. Try mint on peas, chives and parsley on potatoes and use ginger, basil or oregano on squash.  Imagine dipping your whole grain bread into a healthy combination of Heart of Gold and oregano! 

For many decades, science has been focused on understanding the mechanisms of disease so that drugs could be developed.  But the closer they look at disease, the more they see the complex, powerful and protective nature of whole foods. 

Ancient civilizations such as the Greeks and the Essenes knew the recipe for good health. They partook of pure air and water, sunshine, and wholesome, clean food.  Today, it seems that science has come full circle. They have arrived “back in time” only to discover the future.

Over 100 years ago, many laughed as Thomas Edison was inventing the electric light, the first recorded sound, and the first motion picture.  His ability to envision the future was extraordinary.  In the late 1800’s, as doctors were beginning to put their trust in drugs, Thomas Edison summed up his vision for the doctor of the future like this:...  "The Doctor of the future will give No Medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease."

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