Why Do Pomegranates Get All the Press? 

By Grace O

By Grace O

Your mother was right when she insisted you eat all your vegetables at dinnertime before moving on to dessert. Virtually every fruit and vegetable contains antioxidants. Fresh fruits, vegetables, nuts, and beans are so good for our bodies, because they contain a host of antioxidants that can be broken down into multiple categories. I thought it would be helpful to highlight a few of those subcategories here. READ MORE.   

By Grace O

In my previous blog post, Turmeric Is a Top Anti- Inflammatory, I mentioned briefly that anti- inflammatories keep our arteries young and less likely to clog, our skin from turning red or scaly, and our nasal passages from getting blocked. Now I want to go into more detail about why inflammation is bad for our health and how spices such as turmeric, garlic, ginger, chili pepper, cilantro, parsley, mustard, cinnamon, and mint are so good for aging gracefully. READ MORE.   

By Grace O

I only occasionally ate coconuts, drank coconut water or cooked with coconut oil when I was growing up in the tropics of southeast Asia, because I had always been told by my father that the fat in coconuts was bad for my health. My mother would regularly add warm coconut oil to my hair to make it lustrous. Only after I moved to America and started hearing that coconuts might actually be good for you and help in loosing weight, did I start researching the subject. READ MORE.   

By Grace O

Most Americans are probably familiar with chia pets-clay pots shaped like animals that you fill with chia seeds and water. The chia seeds sprout and grow green "fur" on the clay pot.  Few people who own those chia pets, however, realize that chia seeds are not only edible -- sprouted or not -- but they're also wonderful for your health. The ancient Aztecs of Mexico began eating unsprouted chia seeds over 500 years ago. In the Mayan language, "chia" means "strength." READ MORE.   

In Africa and Asia, where moringa plants grow in abundance, people add the tiny leaves to soups and stews just before serving. The leaves are wilted by the hot liquid but are not fully cooked, so their vitamins stay intact. I also like the flavor of moringa combined with squash, eggplant, and okra (another African ingredient).

Get the recipe.

By Dr. Mark A. Rosenberg

In an article published online on October 12, 2011 in Science Translational Medicine Dr Robert Modlin and his colleagues at the University of California, Los Angeles report an essential role for vitamin D in the body's ability to fight tuberculosis (TB). The rate of infection for tuberculosis is highest in...READ MORE.

By Dr. Mark A. Rosenberg 

Like my patients, you often hear me talk about the importance of including optimal levels of antioxidants into your diet. So far, we've talked about Vitamins A, C, E, selenium, resveratrol, garlic, to name a few, and the incredible health benefits they confer like fighting heart disease, diabetes and cancer. We've talked about certain natural foods that contain high amounts of these powerful antioxidants like blueberries, dark blue-purple grapes, strawberries...READ MORE.