1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.

2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.

5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.

6. Immunity:Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.

7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.

 

Sources:

http://www.peta.org/issues/animals-used-for-food/meat-wastes-natural-resources.aspx

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2461/2

http://www.irondisorders.org/iron-deficiency-anemia

http://www.ellenskitchen.com/faqs/calcium.html

 

 Fast Food Mystery Ingredient Quiz

 

Many people think occasional junk food indulgence can be balanced out by skipping meals later in the week or by putting in some extra time on the treadmill. The truth is that the consequences of this type of eating can turn up in unexpected ways, often years later as toxins accumulate in your body and cause serious illnesses like cancer or diabetes.

It is only in the past several decades that the abundance of toxic chemical ingredients in food, have made the consequences of dietary indulgences so lethal. In order to boost profits, food purveyors use chemicals which have a similar effect to the tobacco industry's addition of nicotine to tobacco, making a substance at once more addictive and more deadly.

 

Mystery Ingredient #1

Take this quiz to help you to see how much you know about the real results of fast food snacking: What was concocted in a laboratory in 1908 and is present in nearly every non-dessert item on KFC's menu?

What "seasoning" did the US begin manufacturing subsequent to WWII after learning that rations for soldiers on the opposing side included this substance?

When the FDA "generally regarded as safe" (GRAS) standard for food additives was established in 1958, what substance was grandfathered in without any testing to verify its safety?

What food additive, so omnipresent in fast food restaurants that even salads often contain it, has been linked to obesity as well as depression, migraines, mental confusion, dizziness, anxiety or panic attacks, stiffness, joint pain, loss of balance, slurred speech, diarrhea, blurred vision and ADHD?

What chemical substance do food manufacturers love to use so much that they have developed a long list of aliases to hide its presence from consumers?

If you answered MSG to all of the above questions, give yourself a gold star for knowledge of food chemicals.

 

Mystery Ingredient #2

What popular sweetener, present in most soft drinks and "sports drinks," is manufactured via a process which makes use of glutaraldehyde, an embalming chemical?

What sweet-tasting ingredient, found in such diverse products as McDonald's Baked Hot Apple Pies, children's vitamins and commercially prepared salad dressings is frequently contaminated with mercury because of the method by which is it prepared in factories?

What food additive delivers calories yet chemically fails to satisfy hunger, causing people to eat more than necessary? Because this substance does not stimulate insulin secretion or reduce the hunger hormone ghrelin, people continue to eat while the body converts what they consume into fat.

If you know the answer to the above 3 questions is high fructose corn syrup (HCFS), you are well-informed. This is a challenging accomplishment considering how much disinformation the food manufacturers, the government and the mainstream health establishment put out about HCFS being harmless. Beware, however, because the food industry has been mulling a name change for this ingredient, possibly calling it "corn sugar" or some new brand name so they can continue to take advantage of subsidized US corn.

 

Mystery Ingredient #3

Which of the following fast foods does NOT contain dimethylpolysiloxane, an anti-foaming agent also used in caulks and sealants and Silly Putty:

a) McDonald's Chicken McNuggets
b) McDonald's Fish Filet Patty
c) Wendy's Natural Cut Fries
d) KFC BBQ Baked Beans
e) KFC Biscuit
f) None of the above

The correct answer is "f" none of the above. (Chances are if your child swallowed some caulk, you would rush to the emergency room. Perhaps people should start doing the same if their children consume fast food.) Yikees!!!!
Sources:
http://www.kfc.com/nutrition/pdf/kf...
http://www.truthinlabeling.org/IVhi...
http://en.wikipedia.org/wiki/Monoso...
http://www.nytimes.com/2008/08/26/h...
http://www.naturalnews.com/033189_M...
http://www.naturalnews.com/034031_M...
http://www.msgtruth.org/adhd.htm
http://www.kfc.com/nutrition/pdf/kf...
http://www.theatlantic.com/life/arc...
http://livingprepared.blogspot.com/...
http://www.naturalnews.com/032820_C...
http://www.naturalnews.com/032948_h...
http://nutrition.mcdonalds.com/usnu...

 

The holidays are a wonderful time of year. It's the time to see loved ones, catch up, and reminisce. The only problem is the inevitable stuffed mushroom, glass of champagne or iced gingerbread cookie that seems to have taken up permanent residence in your hand.

Now that the holidays are behind us, what better way to kick off the New Year than with a nice big green smoothie? Your body will thank you!

 

Green Smoothie Lift                    

Prep Time: 5 minutes

Yields: 2 Servings

 

Ingredients:

1 bunch of kale, finely chopped

1-2 grated carrots

3 cups boiled water

1 cup coconut milk

 

Directions:

 Add kale, carrot and water to a blender and puree very well, about 2 minutes

Add coconut milk and blend for 10-15 seconds more.

Serve warm or place in the fridge and serve chilled

 

 

*For a little bit of extra spice, add a slice of ginger or a dash of cayenne pepper. Not only will these add a little zing to your smoothie, but the spices may also fend off any winter illnesses that you feel coming on!

 

Happy Healthy January

See you all soon!

Sincerely,

Susan Frangos C.H.C. AADP

Certified Health Coach

Higher Level Wellness, LLC

847-361-6185

Our Mission is to guide and empower you through education, nutrition and lifestyle changes to a life of health and vitality a

 "Higher Level of Wellness"