Sitting in a mango tree: CAN YOUR FOOD MAKE YOU SICK?

Sitting in a mango tree: CAN YOUR FOOD MAKE YOU SICK?: CHANGE YOUR FOOD CHANGE YOUR LIFE   To many people’s lives are in jeopardy from an unhealthy fast food diet, excessive consumption of al...

CAN YOUR FOOD MAKE YOU SICK?

CHANGE YOUR FOOD CHANGE YOUR LIFE 

To many people’s lives are in jeopardy from an unhealthy fast food diet, excessive consumption of alcohol, pesticides, herbicides, genetically engineered and artificial foods masking as nourishment.

Many of the genetically engineered foods have some form of nonfood ingredients masking as food; such as citric acid, (true citric acid is from the citrus family, lemons, limes, grapefruit, pineapple, etc. However today and in many years past citric acid is not been extracted from lemon or pineapple juice but is prepared by the fermentation of genetically engineered sugar infused with black mold, which was developed in 1917 by a chemist James Currie; Pfizer popular name in manufacturing that we know has been the producer of mold derived citric acid since 1919). Citric acid acts as a preservation that prevents food deterioration and color depletion.

Here is a short list of foods that will most likely be contaminated with added citric acid: Ice cream and sorbets, caramel, sodas, canned and bottle juices, cider, beer and wine, some cheeses, some canned and jarred foods (preserves, canned fruits and vegetables and some sauces), baked goods (breads, cakes, cake mixes, etc.), frozen fish (herring very high on the chain list, shrimp and crab); candy (sweets and chocolates), pre-cut and packaged frozen and canned fruits and vegetables and for me the most disheartening of them all baby food. Is there any wonder so many children are diagnosed with acid reflux disease, skin eruptions, asthma, learning disorders and a slew of other health challenges; because of the decisions made by loving parents who have been duped into thinking the substances they are feeding their babies and children is food. 

Citric acid is a natural component of lemons, limes, oranges, pineapple, tomatoes, gooseberries, redcurrant and some vegetables such as Jerusalem artichoke and even some lettuce. If this is the citric that is added to your food there would be no need for this article; however I am here to share you that the citric acid in your food is most likely produced in a laboratory with artificial ingredients.

Citric acid is in most prepared foods whether frozen, canned, boxed or packaged.You may purchase these foods in an attempt to help save you time and even quite often money. However more often than not these ingredients are designed supposedly to enhance, preserve and some might even say supply the nourishment that your body needs. However it is time to examine this model of food preservation, Health and Wellness and then make the changes necessary to heal your family and bring your body’s wellness to its optimal healthy environment. 

There are many other nonfoods masking as food that are genetically modified and maybe prevalent in your kitchen cupboards; here is a list that through research has been labeled the most popular additives to your food.

Amino Acids - (the building blocks of twenty amino acids used in the processing of proteins in your body and even energy while others are the building blocks of hormones and neurotransmitters. Nine of these are essential amino acids which cannot be reproduced by the body and must be obtained from the foods you eat. 

The nine essential amino acids not produced by the body but must be obtained from foods are: Histidine (essential only in babies may be found in grains such as wheat, rye and rice or dairy products), Isoleucine (egg whites, fish, nuts, peas and seeds), Leucine needed to build strong muscles (whole wheat, egg whites, nuts, beans and brown rice), Lysine (builds the immune system, maintains healthy bones and hormone production. Available in potatoes, yeast, cheeses, fish, milk and eggs); Methionine (supports the body with the elimination of toxins, amino acids available in beans, lentils, onions and garlic); Phenylalanine (helps to lessen the symptoms of depression, found in poultry and pulses such as lentils), Threonine (supports a healthy liver, may be obtained from mushrooms, leafy green vegetables, whole grains); Tryptophan (excellent for relaxation, lowering blood pressure and enhance complete rest found in turkey (which puts you to sleep) however vegetarian sources such as lentils, oats and beans are easily available); and Valine (sources are in egg whites, peanuts). These amino acids must be replenished daily to maintain your essential building blocks.

The remaining eleven are termed nonessential amino acids but are quite necessary for our daily optimal functions and wellness. These are produced in your body; but production may become compromised when you are ill or stressfully challenged.

These nonessential conditional amino acids are: arginine, glutamine, tyrosine, cysteine, glycine, proline, serine and ornithine. The remaining three nonessential amino acids, which are not considered conditional but are also very important nutrients to your wellness, are: alanine, asparagine and aspartate.  

These necessary amino acids are synthesized in adults only and are in every cell in the body. Essential amino acids are generally found in foods such as animal proteins beef, poultry, fish and sea food and also in vegan foods such as quinoa and do I dear say the word soy? However; the amino acids added to prepared foods are most likely made from genetically engineered products. Unfortunately the soy bean a food that is very high in protein comes under this heading, creating another important reason for advocating organically grown foods. An article written by doctors at the University of Maryland School of Medicine states,
“However, gluten sensitivity remains undertreated and underrecognized as a contributing factor to psychiatric and neurologic manifestations.”

There are quite a few other manipulated nonfoods on the list Aspartame, Ascorbic Acid a synthetically produced vitamin C perhaps made from you guessed it genetically engineered corn or another popular one known as sodium ascorbate also another corn derivative, added to the already popular Citric acid, described above are other flavor enhancers called Sodium Citrate (can be made from lemons, oranges or pineapple) and Ethanol both artificial and natural flavorings; Lactic Acid, Maltodextrins, Molasses (which many of us assume is a product made from sugar cane but is it also being artificially produced), Monosodium Glutamate, Sucrose a sugar derivative mostly in found in children’s vitamins, High Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Textured Vegetable Protein or TVP, Xanthan Gum, many yeast products including nutritional yeast and vitamins. 

It seems important to interject here, that most of these products can be cheaply produced and therefore are probably cheaper on the store shelves than natural organically produced foods. The University of Maryland in an article states "Side Effects "The Food and Drug Administration regulates production and labeling of genetically engineered foods. Some people have raised concerns that the genes from one food that are inserted into another food may cause an allergic reaction
allergy For instance if peanut genes are in tomatoes, could someone with a peanut allergy react to tomatoes? In January 2001, the FDA's Center for Food Safety and Applied Nutrition proposed that developers of bioengineered foods submit scientific and safety information to the FDA at least 120 days before the food is sold." 

But, I would like you to consider the exorbitant cost you the consumer will pay in the long run. Eventually paying an exorbitant price for the many, many health challenges and diseases you may face, from carcinogens obtained not only in your food but also in your environment. Take a look at the rising cost of medical care, health insurance, hospitalization, the amputation of vital parts of your body, so that you can have some semblance of a life worth living; not to mention the cost of hospices and funerals. And what part do these genetically engineered foods play with our mental health? This has not even been factored in to the equation yet. Who would want to die or become ill prematurely when life can be so sweet?

Today I challenge you to begin making the necessary changes to rejuvenate and enhance your life and that of your family. Read the labels to know what food is made of. My favorite saying is if the name is too long, has too many syllables, or you don’t know the meaning of it, place it back on the shelf until you can investigate what that product is. Stick to whole organic foods, they are exceptionally high with vital nutrients. Add raw fruits and vegetables and soaked seeds, nuts and grains like quinoa. Add fermented foods such as kimchee, raw kraut, rejuvelac, Kombucha, plain yogurt. Add healing spices like cayenne, turmeric, cinnamon and nutmeg all available in medicinal potency at your health food store. Drink a hot cup of tea after each meal to support your digestion.

Hydrate every day. Drink eight to ten glasses of water throughout the day and watch the transformation of your skin as it shifts from dull to glowing. Sweat every day, it is both cleansing and healing and you will probably get a good nights’ rest because of your activity and movement. 

Next this is one of the least talked about recovery modalities we have SLEEP. Resting helps your digestion, rejuvenates your energy, helps your brain to work more efficiently and enhances a slew of supportive aids throughout your day.  

Watch how your body responds to your home environment. Are you happy, sad, angry or just don’t give a damn? Make the changes that you need. Anger and sadness contribute to illness, complacency leaves you stagnant. Do your research, learn about other cultures and learn about holistic wellness. Learn the effectiveness or the burden that modern medicine places on your body.       

 Allow your stomach to rest at least one day per month and at least once a year give yourself of good cleanse drinking raw vegetable juices and smoothies. 

Jazz Up Your Life Now offers seasonal cleansing and detoxification Programs. Our next detox program begins on November 2, 2015 with orientation on October 31, 2015, just in time to prepare for the holiday season. It is a program designed to support you on shifting from summer to winter season and to increase your vitality and most importantly to boost your wellness.

Jazz Fenton

Integrative Nutrition Health and Wellness Coach

https://www.facebook.com/JazzUpYourLifeNow

References:  http://www.ncbi.nlm.nih.gov/pubmed/21877216

Genetically engineered foods | University of Maryland Medical Center http://umm.edu/health/medical/ency/articles/genetically-engineered-foods#ixzz3oilbsVTB 

University of Maryland Medical Center 

FDA - www.fda.gov

DIABETICS HEALTH AND WELLNESS

DIABETES HEALTH

PREVENT HYPOGLYCEMIA – excess glucose in the blood; frequent levels of hyperglycemia can affect key areas of the body such as: the heart, the kidneys, the nerves and the eyes.

If you are challenged with diabetes here are a few early warnings you will need to pay attention to:

Are you consistently thirsty?

Are you struggling with tiredness, is your vision blurred?

Do you get constant headaches?

Do you need to pass your urine often during the day?

If at any time you miss any or all of these signs you might then be at a point of crisis where these challenges will be recognizable:

Are you experiencing dry mouth?

Do you have abdominal pain or weakness?

Does your breath smell fruity?

 Do you become nauseous?

Are you vomiting?

Or you may even experience shortness of breath or feel confused.

Find the support you need to put yourself back on track. Keep your health practitioner’s contact information handy.

Let your designated advocate know where the nearest hospital is located.

Monitor your blood sugar levels. 

Support yourself with adequate and lifesaving nutrition that is:

(a)             High in organic proteins – for flesh eaters try fresh ocean caught fish – ask your fish monger for mackerel, salmon, bluefish, bass, sardines or tuna. Many of these are also high in omega fatty acids.

(b)           Vegetarians and vegans may use these beans and legumes – lentils, Adzuki beans, split peas high in protein low in carbohydrates.

(c)           Chose skinless chicken breast when ordering poultry.  

(d)           Fill your plate with non-starchy vegetables high in fiber as in dandelion greens and escarole, kale, collard greens, asparagus, cucumbers, bok Choy, zucchini, spaghetti squash, salad greens, green peas and radishes. Cabbage, onions and garlic are especially helpful in the prevention of blood sugar spikes.

(e)            Healthy hydrated whole grains should be key ingredients in your meal plan, such as quinoa, amaranth, bulgur, wild rice, buckwheat, wheat berries. These are packed with vitamins, phytochemicals and of course fiber and minerals. These whole grains have been left in- tact as mother-nature has produced them with their bran, the germ and the endosperm all that is needed for balance, energy and complete nutrition. Grains that are unprocessed are generally lower in glycemic index levels.

(f)             Use herbs such as Aloe Vera which cleanses and nourishes the liver. It also balances sugars and fats in your blood stream. Researchers have found that Aloe Vera juice is a key component in the reduction of blood glucose levels.  

 (g)           And spices such as turmeric used with the Indian fruit known as Alma but more commonly known as Indian gooseberry is very efficient in lowering glucose levels. Your kitchen spices such as Fenugreek and Cinnamon have been researched for their benefits to diabetics so says a study that cinnamon improves the health challenges of type two diabetics by lowering their blood glucose as well as HDL cholesterol as was written in the Diabetes Care journal. Adding fresh curry leaves and ginger have also been reported as effective in lowering blood glucose.

Be sure to hydrate frequently during the course of the day with fresh clean water. Remember that some sodas and fruit juices are packed with sugar and unfortunately high levels of sodium as well and these two will take your already high blood sugar levels to its excess.

Have fruits low in sugar and high in fiber. Fiber is probably one of the best defenses you can employ to support the reduction of blood glucose. It slows your digestion so you will feel full longer, and these will also lower your blood cholesterol. Fiber may reduce the possibility of a stroke as well as it may lower your high blood pressure and reduce the possibility of heart failure.

Consuming legumes such as lentils, split peas, black beans and garbanzo beans are high in fiber and also stimulates the body’s production of insulin.

Add fruits low in sugar and high in fiber and water to help support your daily bowel movements. Daily elimination is a key factor to maintaining a wellness regiment.   

Written by Jazz Fenton, Integrative Nutrition Health and Wellness Coach

Feeding Your Mind, Body and Spirit…www.jazzupyourlifenow.com 

EXCELLENT PROTEIN FOR DIABETICS, VEGANS AND VEGETARIANS TOO

EXCELLENT PROTEIN SOURCE FOR DIABETICS

HEALTHY PROTEIN: ADZUKI BEANS, LENTILS, BLACK EYE PEAS, GARBANZO BEANS. These lean proteins are high in protein, vitamin B's and fiber to keep you feeling full and well satiated.

Soak dried beans and peas overnight, to hydrate, activate enzymes and release unwanted gases. Add them to soups, salads and casseroles. Turn them into a delicious spread for a sandwich or a snack.

These beans are a good source since they are high in protein and low in carbohydrates. 

Add to whole grains such as quinoa, wild rice, rye and wheat berries to obtain maximum protein.

Adzuki beans are super rich in protein a quarter cup of beans has approximately 11 grams of protein, 8 grams of carbohydrates and 0.5 grams of fat, plus the bonus of high fiber 6 grams of protein per each quarter cup serving.

They are a rich source of vitamins such as folate is known for its repairing properties of DNA, and is also at the top of the list for improving cell growth and division. It is also a good source of vitamin B-6 (pyridoxine) which supports red blood cells, nervous system and the immune system. 

Half cup of Adzuki beans with supply a large percentage of your daily vitamins. For example a half cup of Adzuki beans are high in minerals, providing 193 milligrams of phosphorus, which is approximately 18 percent of the Daily Value which supports the healing of damaged cells and helps to restore your energy; 612 milligrams of potassium, 35 percent of the Daily Value. With all that has been said about blood pressure by now every one knows that potassium is the go to in the maintenance of healthy blood pressure; 60 milligrams of magnesium, 30 percent of the Daily Value; our hearts cannot function optimally without the benefits of magnesium; which is also known for building a strong immune system. In just 4 milligrams of zinc, is 27 percent of the Daily Value; plus the added value of 2.3 milligrams of iron, or 13 percent of the Daily Value.  

For a complete heart healthy protein breakfast combine Adzuki beans with your soaked oatmeal. Or try filling your pastries with an Adzuki bean mousse or paste. These beans are known for being king of savory dishes but they are very versatile as they are a terrific change in dessert dishes as well. 

Make a point of adding any or all of the beans in this list to your meal plan this week. Make a hummus with garbanzo beans and black eye peas a truly delicious combination. 

And clip on the link below for a delicious recipe

  https://festivecookingschool.wordpress.com/2015/07/20/adzuki-beans-and-black-eye-peas-hummus/

EDIBILE FLOWERS FOR YOUR SUMMER SALADS

ZUCCHINI BLOSSOMS
these are delicious stuffed with a cannelli bean medley, or in a salad with a raspberry vinaigrette.
Add color, texture and flavor to your salads, gently grill on the BBQ, add to your summer meals.
Zucchini is in. It is high in potassium which is good for your heart, too.

Here are some other blossoms to brighten up your meals, enhance your palette and decorate your plate.

ARTICHOKE also comes under the flower family. It contains polyphenols, which are disease-fighting compounds. The U. S. Department of Agriculture rates artichokes as one of the vegetables with the highest amounts of antioxidants. They contain vitamins C and K, magnesium, potassium, and folate. Be sure to enjoy the artichoke leaves as these have been reported to support lowering high cholesterol too.

ARUGULA FLOWERS – peppery, wheat grass flavor off white with wine and slightly yellow tint. Will Add extra peppery flavor to a watercress salad. They will enhance any dish.

BORAGE blossoms (oyster or cucumber flavor) Love the blue color of the petals. Excellent for a non-seafood dish with sea food flavor.  

BROCCOLI is a flower too. It is especially high in sulforaphane an organic sulfur compound identified in cruciferous vegetables. Broccoli has tested to contain the highest, most potent of all the cruciferous vegetables. This compound significantly impacts the reduction of high blood pressure.   

CALENDULA has an orange yellow color and peppery taste. They are and Anti-inflammatory plant and also helps to keep the skin soothed. They are a great addition to pasta, grains and egg dishes. Their flavor adds a spicy kick to any meal and an orange yellow color to the dish. 

CAULIFLOWER – it is a flower too and like broccoli will support cleansing your liver with natural enzymes by removing cancer causing substances. 

LAVENDER FLOWERS the sweet essence is a great addition to dessert recipes. These purplish blue flowers are excellent addition to a cup of tea or a glass of champagne. 

NASTURTIUMS these beauties tastes slightly sweet with a fiery spice and a little bitter too. Their bright yellow and orange colors with brighten up any meal. The make a beautiful addition to salads for color and varied texture. These little beauties are very nutritious too. They contain ascorbic acid (vitamin C) as well as carotinoids and flavanoids. 

PANSY BLOSSOMS makes a beautiful edible decoration on desserts. This adds color and minty flavor to salads. Brightens and enhances any dish be it vegetable, fruit, poultry or animal. 

ROSE PETALS give a little ginger essence. Is an excellent addition to agave and honey. Add to your fruit salad or sorbet.

Also visit www.facebook.com/JazzUpYourLifeNow for helpful tips of the day and other beneficial information. Like us at http://www.jazzupyourlifenow.com/

WATERMELON JUICE WITH GINGER AND LIME BENEFITS

Termed medical Viagra by http://www.medicaldaily.com/ watermelon is one of the best summer fruits known for its healthy hydrating benefits plus. Watermelon has a high amount of vitamins, minerals and antioxidants with the added benefit of being low in calories.

Medical News Today reports "Watermelon also contains thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, choline, lycopene and betaine. According to the National Watermelon Promotion Board, watermelon contains more lycopene than any other fruit or vegetable."

Ginger juice reduces inflammation accumulation. Ginger is a spice known for support those struggling with arthritis. It is also a go to for women struggling with menstrual cramps and is also a good alternative to support people who suffer with migraine headaches. 

Ginger has been linked to the healing of prostate cancer. If you are challenged with high blood sugar (diabetes) this spice will help to lower your blood sugar, as well as protect your liver, kidneys and eyes.

In creating Festive Palate’s recipes for foods preparation workshop ginger plays a strong role in the preparations as it is an excellent support for proper digestion.

   

Fresh Ginger is an excellent spice to hold in your pantry. It can be added to soups, stews, curries and salad dressings. In fact one of my favorite salad dressing is carrot ginger. As an excellent digestive aid, grate fresh ginger, bring cold water to the boil and pour over the grated ginger. Allow it to steep for at least five minutes. Strain and serve with freshly squeezed lime juice.

Limes provide health benefits with such nutrients as phytonutrients and antioxidants. Limes are a go to in starving off colds due to its high vitamin C contents. Vitamin C is well known for its immune building properties and as a free radical fighter. It completely clears away any unwanted inflammation support your body in its healing and wellness.

Limes are also known for its antibiotic effects as studies are investigating their benefit for those struggling with high cholesterol.  

Follow this link for a delicious watermelon, ginger and lime juice recipe https://festivecookingschool.wordpress.com/2015/06/29/watermelon-ginger-juice/

For other delicious recipes click on this link and enjoy. https://festivepalate.wordpress.com/

Follow us on http://www.jazzupyourlifenow.com/ and https://www.facebook.com/JazzUpYourLifeNow

RELEASE WINTER BELLY FAT & STEP INTO SPRING

We have endured one of the hardest winters we have experienced in many, many years. With that endurance came one or two sizes around your belly leaving you looking and feeling larger than you were last fall. How did this occur? There are many reasons, lifestyle habits is one of the largest contributing factors to weight gain. For the purpose of this article I will focus here however BELLY FAT it contributing factors and making the necessary changes that will shift the bloating, excess gas and weight gain.

Belly fat is associated with many illnesses and health challenges such as heart disease, stroke, obesity, high blood sugar/diabetes. The coldness, darkness and dank weather made you feel like wrapping yourself in a blank all winter long; moving only when it was absolutely necessary and in an effort to keep warm you ate every comfort food you could find. Although these might have brought comfort to you for a short spell they also brought overall excess fat but even more accumulated around the stomach and waist area.

Here are a few reasons why you might have found yourself in this predicament. The foods you ate are more likely the culprit to your new waist line. If you indulged with these foods this past winter – heavy fatty foods: butter, cheese, heavy fatty red meats are just some of the most well- known causes of belly fat. Another cause is the over indulgence of alcohol due to the myths of the comforts been that it brings but which are super high in calories. Eating sweets in an attempt to make you feel better such as cookies, cakes, pastries and including fast foods, fried foods, foods prepared with margarine will certainly contribute to your now accumulated belly fat. This is the perfect opportunity to make notes to learn from as you transition from winter to spring.

There are other reasons that bloating can occur one such is in the combinations of foods that is consumed. For example bloating will occur when fruits and vegetables are combined as is now the craze of making smoothies. Fruits and meats digested together create an environment of fermentation in the belly which increases bloating and gases and interrupts proper digestion. For years it has been a custom to match fruits and grains together for hearty nourishing breakfast, unfortunately together these foods prevents proper digestion.

Fruits are to be eaten on their own and allowing adequate time for proper digestion before adding other foods.

Animal Protein should be eaten with vegetables only, and grains should also be combined with vegetables.

Since research shows that weight gain can be a contributing factor to health challenges such as high blood pressure, high blood sugar, high cholesterol and cardiovascular disease to name just a few, then it is time to examine the contributing factors that are holding up in your kitchen. For example do you have these foods in your larder? Have they been your companion for the cold winter days and nights? Dense carbohydrates such as white flour foods: bagels and white flour breads, crackers, processed cereals, white rice or perhaps its snack foods such as pretzels also a white flour prepared food. Or how about frying foods or using saturated fats like dairy foods creams, and other full fat foods. Or perhaps you used and might still are using unhealthy omega-6 fats such as corn oil, safflower, and sunflower and we mustn’t forget good old soy bean oils.

Well it is time to remove them not just from your list but also from your food pantry. Eating these foods are more than likely the culprit to your now larger belly. But we mustn’t forget artificial sweeteners and other sugar free foods that can cause bloating.

This leads me to remind you to always read the labels – look for these mannitol, polydextrose and isomalt on the list of ingredients. (My rule of thumb if the food is a tongue twister to pronounce then it will be a belly twister to digest.) These are artificial sugars you would want to avoid at all cost as they will contribute strongly to excess gas and bloating; since they are not really food and your body isn’t designed to digest chemicals.

There are a few foods that have many beneficial properties but will I reluctantly place on this list as they contribute to excess gas and bloating such as fruits and vegetables e.g. apples and blackberries and there are also some summer fruits which have the same effect on the digestive system like nectarines, pears, plums and peaches unfortunately.

The vegetables you will want to avoid if you have a history of bloating and accumulating gases are snow peas, mushrooms and even cauliflower again healthy foods that will render you the side effects of bloating. Now you know some of the foods to avoid let’s take a look at what is next.

Now spring is here and what is a girl to do? Last year’s warm weather clothes are fitting quite snugly and you are feeling fat and bloated. Of course it is now time to choose the right foods to shift the bloating, release the excess fat, reduce inflammation and support weight loss and get your groove on in preparation to shed the heavy dark cumbersome clothing.

Breakfast begins with a high protein energy rich shake prepared from soaked nuts and seeds of almonds, walnuts, pecans and pine nuts, as well as chia seeds, flaxseeds, pumpkin seeds and sunflower seeds, I like to add rich whole grain oats or quinoa both high fiber foods and nutrient dense.

Often times we over eat in an effort to feel full and well satiated, this is why it is important to eat healthy foods rich with antioxidants that are high in fiber and protein. Begin adding more green leafy vegetables such as kale, spinach and Swiss chard to your meal plan as well as other magnesium rich vegetables such as red bell peppers, cucumbers, tomatoes, sweet potatoes and eggplant.

During the summer months add these fruits to help keep your tummy feeling full add bananas, blueberries, cantaloupe and honeydew. Add oranges, pineapple, papaya, raspberries and strawberries, too.

Get your grains on they are high in fiber, rich with protein low in calories one of my most favored grains is quinoa, amaranth comes a close second. The flavor is nutty and it is light and yet quite filling and leaves you feeling well gratified.

Soak all nuts, grains, seeds and beans overnight to rehydrate and release excess gases to prevent your stomach from accumulating gases and become bloated. Eat more living fermented foods to support better digestion such as kimchee, sauerkraut, kambucha, rejuvelac, or plain yogurt to add more floral bacteria to your digestive system. These foods support better digestion ensuring that you will absorb more of the nutrients from the foods you eat. This absorption of healthy minerals, vitamins and nutrients will help you feel full longer and will support the releasing of the excess unwanted fats your body has been holding on to. Making this effort will bring you to your ideal weight for a fun and delightful spring and summer.

Any complete health and wellness program must include movement, so to achieve your best results start walking, dancing, jogging, and swimming, even add yoga or other helpful exercises that you enjoy. Be sure to keep your body well hydrated with fresh clean water.

Jazz Fenton is an Integrative Nutrition Health and Wellness Coach and Cordon Bleu Chef and Living Food Instructor

Visit www.jazzupyourlifenow.com Follow me on twitter @JazzFenton1  or on www.facebook.com/jazzupyourlifenow  http://festivepalate.com/   https://www.facebook.com/festive.palate 

INCREASE YOUR COLORS MAXIMIZE YOUR ENZYMES

OPTIMIZING YOUR COLORS AND YOUR ENZYMES

FOR OPTIMAL HEALTH AND WELLNESS

Our bodies have many functions those functions can operate optimally to support our complete wellness or they can be compromised, unable to perform fully preventing illnesses.

Eating foods with natural pigmentation is a beneficial way to support the body’s organs, receive the best nutritional benefits from the foods you eat and to keep you taking fun exciting vacations and staying out of the doctor’s offices and hospitals.

Eating your colors insures strengthening your immune system, ensuring that you will consume the optimal amount of vitamins and minerals to fully nourish your body.

Eating living foods will support your overall wellness in sharing their enzymes to alkalize your body environment. Alkalizing your body environment ensures the reduction of acidity in the body which is generally the underlying cause of many illnesses.

Eating living foods, in the form of fruits, nuts, seeds and vegetables is a sure way to support your good health and wellness, livening up your creative food preparation skills and increases your food pigmentation consumption.

Below is a list of foods and their colors that supports vital areas and functions of the body.

WHITE FOODS builds the immune system with their anti-inflammatory, anti-viral and anti-fungal substances as well as sulfur, flavonoids and quercetin these foods include: garlic, onion, cauliflower, turnips, white beans, daikon radishes and sesame seeds.

YELLOW FOODS are a good source of vitamin C. Vitamin C builds the immune system preventing allergies, reducing free radicals and inflammation. They support healthy skin with bioflavonoids and also support the tendons, ligaments and cartilage and increases collagen. These yellow foods are also a good source of potassium and lycopene as well as flavonoids, and beta-carotene. They consist of: lemons, pineapple, golden kiwi, yellow split peas, summer squash, yellow winter squash and rutabaga.

GREENS FOODS these foods are high in vitamin K necessary for clotting the blood as well as strengthening the bones. They are high in fiber and chlorophyll which enhances the functions of both the kidneys and the liver which support our overall wellness by removing harmful toxins from the body. There is an abundance of green vegetables and fruits they include: Brussels sprouts, kale, sweet peas, green beans, broccoli, okra, watercress, spinach, asparagus and green kiwi.

ORANGE FOODS these are an excellent source of beta-carotene which is transformed into vitamin A in the body after consumption and digestion.  They are high in antioxidants which support a healthy immune system. Vitamin A strengthens the heart, eye health and also your skin. It protects your body system against free radicals the main culprit in increasing the risk of cancer and infections. Most popular orange foods are carrots, butternut squash, sweet potato, oranges and cantaloupe.

RED FOODS are rich source of lycopene and anthocyanin phytonutrients which enhances circulation and supports formation of healthy cells. The best sources for obtaining these nutrients and receiving their nutritional benefits are: Strawberries, cherries, raspberries, beets, watermelon, cranberries, pink grapefruit, red pepper and tomatoes.  

PURPLE AND DARK BLUE FOODS are a rich source of antioxidants which enhances the immune system, reduces the production of inflammation which then minimizes illnesses and diseases and extends longevity. These fruits and vegetables also support the increase of HDL cholesterol levels and brain functions. They are: blueberries, blackberries, eggplant, purple cabbage, purple grapes, black currants. 

FRUITS POTASSIUM SOURCE WITH BENEFITS

Increasing your potassium intake can be helpful in lowering high blood pressure; potassium will support regulating the heart, strengthen your bones and support a healthy blood sugar balance.

The body requires 4700mg of potassium daily to function optimally. By adding a combination of these fruits to your daily meal plan you will experience higher Potassium Levels. For breakfast add your favorite fruits to a smoothie mango is sweet and delicious boasting 530mg potassium in one fruit, or you might want to combine with plain Greek yogurt with a banana which alone has 422mg of potassium. Perhaps you would like to make a salad of avocado, diced tomato, parsley and cucumber for lunch or as an appetizer for supper to increase your daily potassium requirements.

Here is a list of fruits that are rich in potassium, eat them fresh, no cooking or baking to increase your enzymes consumption. Increasing your enzymes will result in a more alkalized body environment enhancing your immune system to better health and wellness. So just enjoy…

FRUITS

Avocado Haas 4oz. 678mg

Mango (1) 530mg

Cantaloupe 1 cup 431mg

Tomato 1 cup 427mg

Banana 1 medium 422mg

Apricot dried 10 halves (soak to activate the enzymes) 407mg

Avocado Florida (large) 4oz 400mg

Honey dew 1 cup 388mg

Pear Asian (1) 275 grams; 333mg

Peaches 1 cup 323mg

Prunes (5) 307mg

Grapes green/red Thompson 1 cup 306mg

Tomato (1) 292mg

Nectarines (1) 273mg

Papaya 1 cup 255mg

Strawberries 1 cup 254mg

Raisins ¼ cup 250mg

Kiwi Fruit (1) 237mg

Orange (1) 237mg

Blackberries 1 cup 233mg

Dates Medjool (2) 200mg

Pear (1) 193mg

Peaches (1) 186mg

Raspberries 1 cup 186mg

Grapefruit white ½ cup 175mg

Watermelon raw 1 cup 170mg

Grapefruit pink ½ cup 166mg

Pear Asian (1) 122grams; 148mg

Star Fruit 1 cup 144mg

Tangerine (1) 139mg

Star Fruit (Carambola) 1 fruit 121mg

Plum (1) 104mg

Grapes green/red Thompson 10 grapes 96mg

Lemon raw (1) 80mg

Tomato sundried (1 piece) 69mg

Lemon juiced (1) 48mg

Lime Juice (1) 44mg

VEGAN AND VEGETARIAN SOURCES FOR VITAMIN B12

VEGAN AND VEGETARIAN SOURCES FOR VITAMIN B12 + FOLIC ACID

Why is vitamin B12 important?

In order to experience a strong healthy immune system it is necessary to include in your daily meals.  Vitamin B12 is necessary in the formation of red blood cells; it strengthens the immune system, the nervous system and is vital for optimal mental wellness and nervous disorders. It supports people struggling with lethargy and it is especially important to women who are planning pregnancy and child bearing.

Vitamin B12 is often recommended for people struggling with depression, moodiness, mental imbalances, wavering memory, and shortness of breath, heart palpitations and exhaustion.

To ensure proper absorption and functions vitamin B12 must be taken together with Folic Acid. Folic acid is a member of the B complex family and can be found in many dried beans, Lentils, Split Peas, Dried beans and peas are to be soaked in water overnight before cooking. Almonds and other nuts are a good source of folic acid but these too should be soaked for a least a few hours or overnight to activate the enzymes and other nutrients. Any of these foods can be added to or combined with foods high in B12 as in Dulse, Nori, Alaria or any of the foods listed below.

Fruits which are suitable to obtain folic acid include Bananas, Oranges and Peaches; Vegetables include Asparagus, Brussels Sprouts Beet Root, Broccoli, Cabbage and Spinach. These foods are recommended for raw consumption as folic acid will most likely be destroyed through cooking methods.

Vegans are encouraged to include vitamin B12 foods into their diet and to avoid foods and substances that deplete vitamin B12 from the body such as: Antibiotics, Birth Control Pills, stimulants such as pharmaceuticals, alcohol and coffee as well as cigarettes, and especially it is strongly recommended remove all stressful persons or situations from your environment.

FOODS WITH HIGHEST LEVELS OF B12

Nutritional Yeast 6-47mcg (NOT AN OPTION FOR THOSE WHO STRUGGLE WITH YEAST INFECTIONS/CANDIDA)

Spirulina 40mcg

Wild Blue Green Algae 40mcg

Nori 12-70mcg

Dulse 7-13mcg

Alaria 5mcg

Wakame 5mcg

Kelp 4mcg

Kombu 3mcg

Fermented foods:

TRACE AMOUNTS OF B12

Rejuvelac

Pickles

Shoyu & Tamari

Miso

Tempeh  

Parsley

CONVENTIONAL SOURCES OF VITAMIN B12

Ocean Animals

Clams 49mcg

Oysters 18mcg

Mackerel 12mcg

Sardines 10mcg

Herring 10mcg

Cod 5mcg

Bass 1mcg

Tuna 2mcg

To busy to prepare your meal filled with vitamin B12 proteins, fruits and vegetables? Here is an easy way to obtain your daily dosage of vitamin B12 plus much more. 

www.arbonne.com Member #21184541 for your ARBONNE essentials GREENS BALANCE. 

Jazz Fenton HHC is an Integrative Nutrition Health and Wellness Coach

Cordon Bleu Graduate Chef - Raw Food Vegan Advocate

www.jazzupyourlifenow.com

www.festivepalate.com

www.facebook.com/festivepalate

www.facebook.com/jazzupyourlifenow

twitter.com/JazzFenton1