Do you suffer from digestive disorders, cramps, allergies, bloating, diarrhea, inflammation, skin irritations, and headaches? Have you ever heard of kefir or kombucha? Are you wondering how fermented foods can be important for digestion? Fermented foods can be just as effective as taking probiotic supplements and digestive enzymes, and can be cheaper and healthier. Learn more. Continue reading
What is Hemp?
Hemp (Cannabis Sativa L.) seed oil is a complete nutritional source. It contains all of the essential amino and fatty acids. Additionally, a number of compounds within the oil may exhibit desirable pharmacological activity. Hemp seeds are not actually seeds, but “achenes,” which are tiny nuts covered by hard shells.
Whole hemp seeds are composed of 20-25% protein, 20-30% carbohydrates and 10-15% insoluble fiber. (Theimer 1995). They are also an excellent source of minerals including phosphorous, potassium, magnesium, sulfur and calcium, as well as a fair source of iron and zinc.
Why is Omega-3 Important?
It’s important to have an optimal ratio of omega (Ω)6: omega Ω3 in the diet. Most commonly consumed oils in the Westernized diet are high in Ω6. The average American diet contains somewhere around a 10:1 ratio of Ω6: Ω3, while the desired ratio is closer to 3:1.
Hemp seed oil contains this desirable ration with its composition of LA (Linolenic acid, Ω6) and ALA (α-linolenic acid, Ω3) being roughly 3:1. It also contains some GLA (γ-linolenic acid, Ω6) in smaller amounts. Since its composition matches the body’s optimal fatty acid requirements, it can be consumed and supplemented with indefinitely without the development of any imbalances.
The same is not always true for other fatty acids like those from flax seeds. The ratios are so important because the fatty acids are metabolized into eicosanoids, which ultimately become prostaglandins, which affect a number of important functions like clotting, inflammation response and immune function. When the ratio is undesirable then certain metabolic intermediates will build up and efficient fatty acid metabolism, as well as these important functions, can be compromised.
What is the difference between Hemp and Marijuana?
While both compounds are found in little more than trace amounts, hemp seed oil’s composition is higher in cannabidiol (CBD) and lower in tetrahydrocannabinol (THC). Cannabis plants have been shown to have higher THC concentrations in tropical latitudes, likely because the THC may provide some evolutionary advantage in being protective against UV light (Pate, 1994). Conversely, cannabis plants grown in more Northern and temperate climates, as many modern day hemp crops are grown in places like Canada, will yield concentrations of CBD that are much higher than THC. This is good news for the nutrition of hemp seeds because CBD may possess a number of pharmacological benefits, without the psychoactive effects of THC. It is well-documented to be anti-convulsant and anti-epileptic (Karler et al., 1973; Karler &Turkanis, 1981). CBD may also possess analgesic, anti-inflammatory (Formukong et al., 1988) and antimicrobial activity (Ferenczy et al. 1958).
Hemp powder, oil, and seed are very high in protein.
Other chemical compounds and benefits found in Hemp Seed Oil
Aside from CBD, hemp seed oil contains a variety of other compounds that may provide health benefits:
How do you use hemp seed oil?
An ideal fatty acid composition complemented by an amalgam of minerals and phytochemicals make hemp seeds and hemp seed oil incredibly rich, complete and well-rounded, nutritional food sources.
Cold-pressed, unrefined products are best, and should be kept refrigerated after opening. Compared with some other cooking oils such as coconut, hemp seed oil is low in saturated fat. Hemp seed oil has a low smoke point so it isn’t conducive to frying, however it makes a perfect base for salad dressings and dips, and may be added to soups. Adding a tablespoon of whole seeds or oil to a smoothie is also a great way to enjoy some extra EFA’s, protein and fiber.
References
Benhaim, Paul; A Modern Introduction to HEMP – From Food To Fibre: Past, Present And Future, Australia (2003).
Erasmus, U., 1999. Fats that Heal, Fats that Kill. Alive. Books, Burnaby, British Columbia, Canada. Fan, Y.Y, K.S. Ramos and R.S. Chapkin, 1999.
Hansen, Ray, Industrial Hemp Profile, AgMRC, Agricultural Marketing Resource Center
Industrial Hemp in the United States: Status and Market Potential, United States Department of Agriculture, Economic Research Service, Agricultural Economic Report No.(AGES-OO1E) 43 pp, January 2000
Johnson, Renee, Hemp as an Agricultural Commodity, Congressional Research Service Report for Congress, (RL34725) July 24, 2013, 7-5700
Leizer, C; Ribnicky, D; et al. (2000). The composition of Hemp Seed Oil and its Potential as an Important Source of Nutrition. Journal of Nutraceuticals, Functional & Medical Foods Vol. 2(4).
Pate, D. (1994). Chemical ecology of Cannabis. Journal of the International Hemp Association 1(2): 29, 32-37.
Stone W, Papas A (1997). Tocopherols and the etiology of colon cancer. Journal of the National Cancer Institute 89(14): 1006-1014.
Theimer, R. R. and H. M–lleken, 1995. Analysis of the oil from different hemp cultivars – perspectives for economical utilization. Pages 536-543 in Bioresource Hemp, 2nd edition. nova-Institute,Rosenstr. 53, 50678 Cologne, Germany.
Turner, C; ElSohly, M; Boeren, E. (1980). Constituents of Cannabis sativa L. XVII: A review of the natural constituents. Journal of Natural Products 43(2): 169-234.
U.S. Department of Agriculture’s ‘White Paper’ on Hemp:What Do the USDA and the DEA Have to Say About Hemp? NORML Foundation, 1100 H Street, NW, Suite 830, Washington, DC 20005
Weil, A. (1993). Therapeutic hemp oil. Natural Health. March/April, pp. 10-12.
Wolf, G. (1997). y-tocopherol: an efficient protector of lipids against nitric oxide- initiated peroxidative damage. Nutrition Reviews 55(10): 376-378.
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This article is written by Kevin McMahan, a Health and Wellness Educator for the Monterey Bay Holistic Alliance. Kevin has had a lifelong interest in health and wellness. After graduating from Carmel High School he went on to get an associates degree in social sciences from Monterey Peninsula College, and a bachelors in kinesiology from California State University Monterey Bay. He is a certified personal trainer through the American College of Sports Medicine. “Your health is your wealth”, is something that he always likes to say. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.
Disclaimer: The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.
Why should someone eat spinach?
Can it be dangerous to eat too much spinach? Does spinach aid in healing?
Spinach has been shown to be effective in improving health for a variety of reasons. Spinach is high in fiber. One cup of spinach has nearly 20% of the RDA of dietary fiber. A diet that is high in fiber helps aid digestion, prevents constipation, maintains low blood sugar, and prevents people from overeating.
Research has shown that flavonoids– a phytonutrient have anti-cancer properties. Spinach is abundant in flavanoids. Flavanoids can slow down cell division in human stomach and skin cancer cells. Research has shown that flavanoids provide protection against the occurrence of aggressive prostate cancer.
Spinach can help lower blood pressure by inhibiting the angiotensin I-converting enzyme, peptides. Folate in spinach is good for a healthy cardiovascular system. Magnesium in spinach is a mineral that helps to lower high blood pressure.
Lutein is a carotenoid found in spinach that is protective against eye diseases. There is some indication lutein might be absorbed better if you eat it with a little fat. Both antioxidants lutein and zeaxanthin are especially plentiful in spinach and protect the eye from cataracts and age-related macular degeneration.
Spinach is good for our skin. It containshigh amounts of vitamin A. Vitamin A promotes healthy skin by allowing for proper moisture retention in the epidermis. Eating spinach can help in fighting psoriasis, keratinization, acne and help to prevent early onset of wrinkles. Spinach is also a good source of selenium, niacin, and omega-3 fatty acids. Spinach promotes healthy brain and nervous system.
Arthritis sufferers will be glad to know that spinach can help reduce inflammation and pain. Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that are found in spinach. These play an important role in controlling inflammation.
Spinach is high in vitamins and nutrients. The vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure. Spinach is also an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper.
The abundance of vitamin K in spinach helps to provide an essential part for the synthesis of sphingolipids. Sphingolipids are the crucial fat that make up the Myelin sheath around our nerves. Vitamin K is also an important part of the process of carboxylation. Carboxylation produces the matrix Gla protein that prevents calcium from forming in our body tissues. Eating one cup of spinach contributes to this process that fights atherosclerosis, cardiovascular disease and stroke.
The vitamin A in spinach can help us fight infection. One cup of spinach contains over 337% of the RDA of vitamin A. Vitamin A protects and strengthens mucous membranes, respiratory, urinary and intestinal tracts. Vitamin A also is a key component of lymphocytes (or white blood cells) that fight infection.
Spinach can be very helpful in preventing osteoporosis. If spinach is boiled, one cup provides over 1000% of the RDA of vitamin K that can prevent excess activation of osteoclasts. Osteoclasts are the cells that break down bones. Spinach can also increase the synthesis of osteocalcin. Osteocalcin is the protein that is essential for maintaining the bone density and strength.
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This article is written by Jean Voice Dart, M.S. Special Education from Illinois State University. Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.” She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.
Disclaimer: The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.
WHAT IS INFLAMMATION?
Inflammation is an immune response. It is the body’s natural and automatic way to protect itself and fight off injury, infection, and disease. The body’s immune cells collect in an area of concern in the body through the blood stream. Then the blood vessels increase blood flow at the site and it becomes warm, swollen, sometimes reddish in color. This is experienced as discomfort, pain or tenderness. Inflammation is a natural part of healing. Chronic inflammation, however, is another situation. Something has gone wrong in the body’s mechanism, resulting in continuous inflammation.
WHY IS CHRONIC INFLAMMATION SERIOUS?
The body is not supposed to be “overheated” for extended periods of time. When the body is in a state of chronic inflammation, it is essentially being attacked, and slowly begins to die. This can be a very serious situation, if neglected. Chronic inflammation is a primary cause of all degenerative diseases, including heart disease and cancer.
WHAT ARE INFLAMMATORY DISEASES?
Inflammation is the “itis” in all of the “itis” diseases, such as:
and many, many more.
WHAT ARE SYMPTOMS OF CHRONIC INFLAMMATION?
TESTING FOR INFLAMMATION
If you believe that you have inflammation, you might want to get tested. The first test you should know about is called the C Reactive Protein test. There are two CRP tests:
1) The specific test that MUST BE REQUESTED to provide information about inflammation and cardiac risk, is the H.S.C.R.P. test. This is a high-sensitivity cardiac reactive protein test.
2) Another test used is the consisting of CRP and IL-6 tests and TNF (tumor necrosis factor), interleukins -1 beta and 8. If you are concerned and want accurate test results, ask your doctor specifically for these tests by the complete and full name. Other similar tests might not provide the information you need or might be misleading.
STOPPING CHRONIC INFLAMMATION IS CRITICAL TO WELLNESS
Why is chronic inflammation so common in our society today? There are different types of inflammation. There is the swollen, painful, visible inflammation, such as when one sprains an ankle or if one has an infected tooth or gingivitis. There also is a silent killer. This is inflammation of a different sort, inflammation deep within the cells of the body. We often do not realize this inflammation exists, as we are experiencing general flu-like symptoms of discomfort that don’t seem to disappear, therefore, many of us are unknowingly experiencing chronic inflammation and are not taking measures to stop it.
If inflammation is diagnosed, such as in the case of arthritis, medical doctors will often prescribe a life-time of NSAIDS or non-steroidal anti-inflammatory drugs, to reduce or stop inflammation in the body. Most doctors today, combine this treatment with a change in lifestyle and diet. This is because many research studies have shown that a change in lifestyle and diet can dramatically reduce and eliminate inflammation. Research has also shown that certain foods increase inflammation in the body such as trans fats commonly found in commercially processed packaged foods. Food additives and chemicals also increase inflammation. Below are some supplements and lifestyle changes that have been known to be effective in stopping or reducing inflammation. Always work carefully with your trusted health practitioner to determine which diet and healthy living plan is best for you.
20 REMEDIES TO REDUCE CHRONIC INFLAMMATION
RESOURCES
Inflammation Research Foundation
From Fat to Chronic Inflammation
Chronic Inflammation and Late-Life Decline
Chronic Inflammation – International Wellness Directory
This article is written by Jean Voice Dart, M.S. Special Education from Illinois State University. Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.” She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.
Kia ora, health and wellness friends!
FOOD IS A POWERFUL MEDICINE
Cancer research has recently focused on cancer-fighting foods.
Research has recently shown these foods to be effective in fighting cancer. Fill at least two-thirds of your plate with vegetables, fruit, whole grains and beans.
According to the American Institute for Cancer Research (AICR), a change in diet is helpful in reducing cancer risk, yet no single food or food component can protect you against cancer by itself. Strong evidence does show that a diet filled with a wide variety of healthy vegetables, fruits, whole grains and beans helps lower risk for many cancers.
AICR recommends filling at least two-thirds of your plate with vegetables, fruit, whole grains and beans. Always check with your doctor or trusted health care provider or practitioner before making a change in your diet.
WHAT ARE THE MOST POWERFUL CANCER-FIGHTING FOODS?
ORANGES and LEMONS can be helpful in fighting cancer cells. Citrus fruits, help protect against DNA-damaging free radicals that can cause cellular damage, alter the DNA and increase the risk of cancer. Citrus fruits contain hundreds of bioactive compounds with anti-cancer properties. Citrus fruits contain flavonoids and monoterpenes. Foods high in vitamin C, can protect against cancer of the esophagus, and foods high in fiber can help to decrease colorectal cancer risk.
BLUEBERRIES and STRAWBERRIES have been shown to have cancer-fighting properties. Blueberries are among the highest antioxidant fruits, having many phytochemicals. Strawberries also contain a wide variety of phytochemicals, called flavonoids. AICR has evidence that berries high in vitamin C and fiber protect against cancer. Laboratory studies show that phytochemicals seem to have have anti-cancer properties and that they are effective in preventing cancers of the bladder, lung, breast, skin, and esophagus.
GRAPES contain a plant chemical called resveratrol, an antioxidant and anti-inflammatory, hidden in grape skins – especially purple and red ones. Studies from the AICR have shown that resveratrol keep cancer cells from growing and inhibit tumors. Laboratory research has shown resveratrol’s ability to slow cancer cell growth and the forming of tumors in stomach, liver, breast and lymph cells. Resveratrol has also shown to be effective in destroying colon and leukemic cancer tumors.
KALE, SWISS CHARD, other dark green leafy vegetables, such as spinach, mustard greens, collard greens, leaf lettuce, romaine lettuce, and chicory are high in fiber, folate and carotenoidssuch as lutein and zeaxanthin, and also saponins and flavonoids.AICR’s s report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, stated that foods containing carotenoids probably protect against cancers of the larynx, pharynx and mouth.
BROCCOLI is probably the best known cruciferous vegetable. Broccoli, CABBAGE (green), cauliflower, brussels sprouts, rapini, and turnips (white), it forms a “head.” Others known as the “headless crucifers” are the dark green leafy vegetables like kale and collard greens. Research has shown that cruciferous vegetables can aid in preventing cancers.
GARLIC can be effective in stopping the growth of cancer tumors. According to AICR’s report, garlic and others belonging to the family of vegetables called Allium (which also includes scallions, onions, , chives and leeks) can protect against stomach cancer and colorectal cancer and to slow or stop the growth of tumors in bladder, stomach, prostate, and colon.
GREEN TEA contains polyphenols and flavonoids, which are strong antioxidants. Tea is the best source of catechins in the human diet, and green tea contains about three times the amount of catechins found in black tea. Catechins have been recently studied for their anti-cancer properties. Green tea has been shown to slow and/or prevent the development of cancer cells in liver, breast, prostate, and colon in laboratory studies.
TOMATOES can be powerful cancer-fighting foods. The red color comes primarily from lycopene. AICR’s report shows convincing evidence that foods containing the phytochemical lycopene probably protect against prostate cancer. Lycopene and its related compounds tend to concentrate in tissues of the prostate. Researcher’s have been studying the tomato in the laboratory, and tomato components have stopped the forming of cancer cells including endometrial, breast,and lung.
LENTILS and beans are legumes. They are also an excellent source of folate, a B vitamin. Foods containing folate most likely help reduce the risk of pancreatic cancer because of folate’s role in healthy cell division and repair of damaged cells.
CHILI PEPPERS contain a plant compound known as capsaicin. Recent research with laboratory animals suggests that capsaicin may represent a potential treatment for colon cancer. A study in Taiwan in Taiwan exposed human colon cancer cells to capsaicin and suggested that capsaicin may effectively block tumor growth in colon cancer patients. The results of this research appeared in the December 2010 issue of the “Journal of Agricultural and Food Chemistry.”
AVOCADOS may be helpful in stopping cell growth in prostate cancer. Avocados contain the highest amount of the carotenoid luteinutein of all common fruit. They also contain related carotenoids, including zeaxanthin, alpha-carotene, and beta-carotene, and significant amounts of vitamin E. A very recent study showed that an extract of avocado containing these carotenoids and tocopherols inhibited the growth of prostate cancer cells.
GINGER has been shown to halt cancer cell growth. Scientists at the University of Michigan Comprehensive Cancer Center studied the effect of ginger in ovarian cancer cells. Ginger selectively killed the ovarian cancer cells that resisted standard cancer therapy treatment.
TURMERIC is a spice produced from the rhizomes Curcuma longa. Curcumin gives turmeric most of its medicinal benefits. Researchers at the University of California-San Francisco and Jane Higdon, a cancer researcher at Oregon State University examined the possible reasons why turmeric provides protection against cancer and aids in apoptosis, the process where the body removes genetically damaged cells and unwanted cells.
FLAXSEED and its oil have been promoted since the 1950s as a food and dietary supplement with anti-cancer properties. Most of the evidence of its ability to prevent the growth or spread of cancer has come from studies in animals. Recently there has been some clinical evidence suggesting that flaxseed supplements may be useful in men with early-stage prostate cancer.
More research is being conducted every day. Always check with your trusted, chosen health practitioner and health-care provider when choosing a new diet or plan of treatment.
RESOURCES
American Cancer Society – “The Color of Prevention,”
American Cancer Society – “ACS Guidelines on Nutrition and Physical Activity for Cancer Prevention,”
American Institute for Cancer Research – “AICR’s Foods that Fight Cancer”
American Institute for Cancer Research – “Carotenoids and Breast Cancer Prevention”
American Institute for Cancer Research – “Tomatoes Plus Soy May Reduce Risk of Prostate Cancer”
American Institute for Cancer Research – “The Spices of Cancer Prevention”
Oncology Nutrition, Academy of Nutrition and Dietetics, “Cancer Fighting Foods”
Dyer, Diana. A Dietitian’s Cancer Story, www.cancerrd.com
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This article is written by Jean Voice Dart, M.S. Special Education from Illinois State University. Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.” She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.
Disclaimer: The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.
Monterey Bay Holistic Alliance 
