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“Calories” are so old school. What we should know about food.

Posted in Food Additives, Interesting Food, Recent Posts, tagged , , , , , , , , , , on August 14, 2012 | 1 Comment »

The Calorie Concept is huge.

Recently, I was in conversation with someone regarding a popular fitness app that helps you track your caloric consumption (amongst other “diet” factors also, of course). I happened to be in a particularly honest mood, and flat out said: “Who Cares?”

Well… obviously hundreds of thousands of app users care enough to make this particular app a hit. Dieters, in every direction certainly care… but could a “calorie focus” be one of the factors that is confusing us so greatly and contributing to our health problems?

With kids and adults, if we change the way we look at things, the things we look at change.

If we change the way we understand food, we can better understand why “calories in, is not equal to calories out.”  A “low cal” diet is not particularly healthy either.

The body eats for nourishment. It finds “life-sustaining”, “health-generating” nutrients in real foods. Real foods are that from Mother Nature. The majority of “real foods” do not need a disclaimer (save you: a poisonous berry, or mushroom, etc.). Real foods do not need an instruction manual. Real foods do not even really need a nutrition label.

If we change the way we look at things, the things we look at change.

Lets break down a pita chip– as pita chips and hummus are often thought as a healthier food…

Typically the ingredients will start with: enriched wheat flour. Truthfully, we need not go any further. The most common wheat flour used in baking and packaged products is only a relative of what made any form of grain “nutritious” in the first place. So, with your first ingredient, already the grain has been processed and stripped of the most nutritious part of the grain (the wheat germ). What a way to start a snack. The “enriched” part means that because it was stripped… and “nutrients” were added back. Unfortunately, the body does not absorb and utilize these nutrients in the same way it would the nutrients from a real food– say, anything in the produce aisle.

Bummer.

Next up in our “chip” there are some other ingredients– mainly the “nutrients” that have been added back: Niacin, Reduced Iron, Thiamin Mononitrate, yadda yadda… the list continues on with an assortment of other flour type products, oil, sugar, ascorbic acid as a preservative, etc.

So even though 28 grams of pita chips may only have 140 calories and 5 grams of fat… and even though you may be able to limit yourself to 9 chips (which is the allotted serving size– 28 grams)… and even though these chips may stave off temporary hungry, and even though you can easily burn off 140 calories without deliberate exercise– This snack is not a real food. The vitamins, minerals, and other nutrients are not “naturally occurring.” There are no beneficial enzymes to help in the digestive process (which also affects assimilation and absorption of nutrients). So while you may be able to maintain and even lose weight “calorie-counting,” one can never truly find health in focusing on the calorie (fat gram, carbohydrate, sugar, etc.).

Calories are so old school.

If you change the way you look at things, the things you like at change.

Instead of viewing something like “carrot sticks dipped into a homemade fresh guacamole” as something high in sugar, calories, and fat (heck, you could eat a whole batch of guacamole), view it as something from Mother Nature– ripe with real nutrients.

  • No one has stripped the avocado of its nutrients. It is raw, live, and loaded with plant proteins, vitamins, minerals, and beautifying fats. It will keep you satiated far longer than a whole bag of pita chips. Why? Because the body actually recognizes real food far beyond its nutrition label. It recognizes what’s not necessarily listed.

What we need to be focusing on is what TYPE of food we are literally fueling our body with.

Let’s stop confusing ourselves with talk of calories. Sure, it’s a great way to understand certain packaged goods, (like if they are adding way too much sugar and/or oil) but we need not do that in the produce aisle. Ah hah! SO maybe we should spend our time in the produce section.

We need to be teaching are kiddos what foods are going to make them feel good, give them energy, and make them smart and strong– not attention deficit, sick, and plump.

They need to know that bran muffins are usually a bunch of sugar and flour, and that they should start their morning with a potassium packed, energizing, and delicious fruit and green smoothie, a banana decorated with raw almond butter and raisins, or a bowl of fresh fruit.

Kids don’t need to know about “100-Calorie” packs, and they most certainly do not need to focus on calories.

Oh. And P.S. Best Selling Author, Celebrity Nutritionist, and Friend– Natalia Rose is throwing a party. I am so bummed I will not be able to make it from Dallas, but if you are on the east coast, don’t miss out on this delightful evening. Please check out the information here.

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Smart and Healthy Shopping: Organic, Farmed, and Canned.

Posted in Food Additives, Interesting Food, tagged , , , , , , on November 28, 2011 | 4 Comments »

Should you shop organic? Purchase Farmed foods? What about Canned Veggies?

Are you at a crossroads? Can you afford to be healthy?

Organic foods can be substantially more expensive than inorganic. You’ve heard so much “bad” associated with inorganic produce, but… you are on a budget… Will organic broccoli break your bank?

are you headed back to bagels?

or should you buy the inorganic broccoli?

O.k. Stop. Think about it, because really… what are the ingredients in those bagels? How were they made?

How is that rice really, truly processed? My guess is that if price is an issue, and the bagels came cheaper than the broccoli, that is a red flag.

Truth be told: Go organic when you can, but if it is between forgoing the apple for a smoothie, or a bag of chips– my answer is obvious. Apple! The best habit is to always be prepared, and learn to adjust. When possible, hold off until you can come across a better option. I would rather not touch an airport apple, for instance, so I might go for go for a tea, or banana.

That being said, below are the most popularly defined “Dirty Dozen,” and how I do my personal shopping. I may not always purchase organic because it is not necessary. I weigh my options often. I also do the majority of my shopping at grocers that support pesticide-free, and local growers, in addition to more “fresh forward,” conventional growers. This eliminates my need for organics.

12 Most Contaminated

Fruit: Easily contaminated due to its porous and thin skin

  • Apples- I will always purchase organic, but if I know that the source is local, and harvests their produce in a strict and clean environment, I will go for local.
  • Cherries- I generally will not buy. Too pricey.
  • Grapes- Try to go Organic, and avoid imported. We go organic when possible.
  • Nectarines- organic/local
  • Peaches- organic/local
  • Pears- organic/local
  • Strawberries- here is where I am bad. A new mother of three kids that formerly would have been eating sugar-laden cereals, eggs and bacon, or bagels and cream cheese, I am thrilled that I can give them a bowl of berries now. That being said, a big thing of organic strawberries for big eaters… not always cost effective, or available. This is perhaps the only fruit I make regular exceptions for. Call me crazy but I am just happy that the kids are happy with their colorful bowl of berries. It sure beats bacon, and white bagels with cream cheese. *The best solution would be to purchase organic and frozen strawberries and make the kids smoothies, or provide them with a different fruit…

Veggies and Leafy Greens

  • Celery- I do not buy often, but if you are juicing celery– organic is a definite must.
  • Sweet Bell Peppers- I do not buy often because the more nutrient dense peppers (the orange, red, and yellow), will be pricey if you try to purchase organic. There have been times where I purchased inorganic peppers at Whole Foods, but I would not make it a regular occurrence. I would never want to purchase a pepper from a Big Food grocer that does not make health a priority (a.k.a. a discount center), but if it is between inorganic chicken tacos and a bell pepper stir fry, once again, my answer is obvious.
  • Spinach- I eat spinach on a regular basis, even juicing it sometimes. Leafy greens should be a staple in everyone’s diet, providing the body with nutrients, and raw living enzymes to support overall health and digestion.
  • Lettuce- always. Check out this important article regarding, “irradiation” and why eating organic and local greens is important.

Root Vegetables

  • Potatoes- Potatoes are lacking in nutrients, and converted directly into sugar by the body (and then stored as fat). Check out this article, and opt for a sweet potato instead. Try to go organic and local always. Potatoes are a “Pesticide Intensive” commodity crop.

12 Least Contaminated

Fruits:

  • Avocado
  • Bananas
  • Broccoli
  • Kiwi
  • Mango
  • Papaya
  • Pineapple

Vegetables:

  • Asparagus
  • Cabbage
  • Corn- I would disagree. Always try to buy organic when unsure of it’s source. Corn is a commodity crop. It is produced in the masses and used for a multitude of reasons– from animal feed, to chips, and sweeteners, etc. A commodity crop will generally require more pesticides!
  • Onions
  • Frozen Peas

Other foods you may want to know about:

  • If you have to have your milk, or soy, MAKE SURE IT IS ORGANIC. Read further on the subjects of Milk and Soy.
  • Avoid Farmed Salmon, and other farmed fishies when possible.
  • Organic Meats, and Organic and free-range eggs whenever possible. Not only are these inorganically raised animals “hosted” in terrible environments, but the amount of antibiotics and hormones they receive are enough to make the body resistant to medicine, and young girls “develop” far before they should.
  • Peanuts are easily contaminated. Avoid peanuts, opting for almond butter instead, if needed.
  • Avoid canned tomatoes. Experts say that the combination of the acidity from the tomato and the actual can’s lining is a recipe for disaster. Read on here. Canned foods, in general, are not considered “living” foods. It is better to purchase frozen peas, than canned peas.

Check out this little WebMD slideshow for more a more in depth evaluation of inorganic and organic foods.

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Allergic or Not?: That is the question.

Posted in Food Additives, Interesting Food, The Truth About Dairy, tagged , , , , , on October 13, 2011 | 3 Comments »

The kids have gotten into a habit of asking me about “allergies.” Their questioning makes a ton of sense because it has always been easier for me to explain why I do not eat certain foods as “allergies.” People tend to be less critical of one with allergies than they are to say, someone eating healthier.

Let’s go grab some froyo!

I am allergic to dairy.

Oh, that is a shame.

vs.

Let’s go grab some froyo!

Thanks. I’ll go with, but I am going to have to pass. As tasty as it may be, it doesn’t “agree” with me.

Are you on a diet, or something? It is low-calorie. You are the last person that needs to be on a diet. Just go and have a little bit. It’s not like there is anything really bad about it. and …. yadda.. yadda.. yadda.

Allergies (or food sensitivities) do exist in certain people and not others (though these allergies are not usually “incurable”). Some foods, however, are just not fit for human consumption. Unfortunately, it can be hard to get this message across. While one always must be open to change (before they allow for any change in their lifestyle), I developed a simple analogy to help explain the reason one does not need to have a prominent reaction to a food, before they remove a food from their diet. In other words, you don’t have to be “allergic” to be “allergic.” ;)

Let’s use Cow’s Milk as an example. Cow’s Milk is an easy target. I have written numerous articles explaining why it is unfit for human consumption. Below is just a recap of why we should avoid milk, and all cow milk products:

  • We are the only thing in the Animal Kingdom that consumes milk after infancy. 
  • We are the only thing in the Animal Kingdom that consumes milk from a species other than our own.
  • Mass produced milks (inorganic) are likely ridden with hormones/antibiotics. These “additives” are given to the living cow and end up in your cup of coffee, or bowl of cereal. (Ever wonder why young girls develop so early these days?)
  • Milk is pasteurized and heated at high temperatures to destroy potential pathogens. This process also destroys what would otherwise be “healthier” vitamins, minerals, etc.
  • Cow Milk contains casein– a very slow digesting protein. This protein is extremely difficult for the body to breakdown and will slow digestion. This, in turn, troubles the whole body.
  • Milk is often fortified with Vitamin A Retinoid, (An animal derived vitamin shown to cause weaken the bone– hello Osteoporosis).
  • Milk is high in sugar. This sugar is called lactose. A mother’s milk would naturally contain the enzyme designed to break down this milk sugar, but because we are not a cow, we are not designed to break down a cow sugar, and especially not in the quantities it is consumed.
  • On that note… there is considerable data linking diabetes to cows-milk fed babies. Check out the book: The China Study. 
We have all heard of people being lactose-intolerant. This is a common diagnosis, especially in children. These people are generally very noticeably intolerant to the milk sugar– lactose. Others however, cannot put their finger on their intolerance to milk because they may not be hyper-sensitive to milk products (or do not have an immediate reaction). However, they cannot lose weight, their skin is always breaking out, they have low energy, headaches, bloat, etc. While milk is most likely not the only factor contributing to their discomfort, it is certainly one of them. Fortunately and unfortunately it is in our nature to stand up for the things we love to love. I did this with soy. If we want to believe something is good for us, we are going to stand by it… even if it is detrimental. This factor makes it harder for us to acknowledge an intolerance. 
Moving on…
My point? 
We are all individuals. We are not identical. Our bodies tolerate things differently. That being said, just because our bodies tolerate things differently does not mean that something is fit for consumption for any-one.
My analogy?
Stress.
Stress is something we would all, I would imagine, like to avoid. Especially that constant, nagging stress. While some people invite drama and stress into their lives, I would not imagine anyone walking into a supermarket and choosing Stress over Bliss. Right?
That being said, WE ALL HANDLE STRESS A LITTLE BIT DIFFERENTLY.
Some of us: overeat, under eat, become overly sensitive, angry, emotional, exhausted, depressed, anxious, develop insomnia, get sick, drink, smoke, eat chocolate and sweets, eat snacky foods, go on shopping sprees, exercise, read, overanalyze, self-diagnose, throw ourselves into workaholic mode, do “too” much, do “too” little, become obsessive, aloof, OCD…
I think you catch my drift. For some people, a little bit of stress will send them over the edge, while others let it build until the discomfort is too great to manage. However, I think it is safe to say– Stress is not a good thing.
This same example can be applied to foods that are processed, high in sugar, unnatural, without nutritional value, etc. These foods are not good for any of us. Just because someone is more immediately sensitive (or hyper-sensitive) to gluten does not mean it should be enjoyed by the rest of us. It most certainly does not mean that we should take a pill so that we can have these foods that our body has told us: “No.”
The body functions as a WHOLE entity. It is an incredible machine that is designed to tell you when something is not right.
Stress makes us uncomfortable because it IS uncomfortable for the body. Foods do the same.
Nature intended for us to enjoy the best of the earth and sun so that we would not be forced to suffer.
We should listen.
Like my analogy? What are your thoughts on the matter?

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Fat is good.

Posted in Interesting Food, tagged , , , , , , , , , on July 7, 2011 | 10 Comments »

There is no question: Fat is essential. But tragically we tend to pigeon-hole “fat” in the “bad,” “I-am-going-to-get-fat” category, and then when we do eat fat, we are missing out on what Mother Nature has to offer by rewarding ourselves with that other fat (the heated, processed, sugary, fake, defatted, fat).

While I have written about fats before, specifically “Mufa’s“, “Where to use different oils and fats in the kitchen“, and “Canola oil“, I am not sure if I have ever stressed just how important fat is in every diet.

The importance of  F A T.

  • Lipids (fats, fatty acids) are a part of every single organ in the body.
  • Fats make up part of the human tissue.
  • Fats can be stored in the body, protecting the organs and body from trauma and cold temperatures.
  • Fats act as a bouncy shield for the cells.
  • They protect against pathogens that are looking to invade the cells.
  • Fats are critical in the support of the nervous system.
  • Fats are invaluable in the production of hormones– and they affect our sex drive.
  • The skin needs fat to radiate, the brain to function optimally…

I could go on.

Long before I discovered nutrition, I eliminated almost all fat from my diet. It made sense– I was body conscious and getting rid of fat seemed perfectly logical. It seemed “healthy.” What I did not realize is that not only are fats a terrific source of energy, a diet without the “right” fats, is not “healthy.”

Why?

There are reasons Mother Nature provides us with the creamy avocado– nuts, seeds, plant oils, and mature coconuts, young thai coconuts, etc. Mother Nature also bares nutrient dense greens, juicy fruits and vegetables for optimal health, energy, and enjoyment. These same fruits and veggies, which are excellent sources of vitamins A, D, E, and K, also require fat to be optimally absorbed by the body.

The body functions as a whole organism. When it is thrown completely off balance (say– a body deprived of the right fat), the body starts to breakdown, and shut down. You would not bake a dessert and leave out some form of sweetener… or add too much salt, or too little creaminess. But if you did, it probably would not be well received. Balance is important, and because the body functions as a whole organism, it is also important to note that Vitamin D helps the body absorb calcium. Without calcium the bones become weak. The bones deteriorate (a.k.a. Osteoporosis). Everything is connected. 

Of course not all fats are created equally (A Fat, is not a Fat, Is not a Fat). A french fry, or any fried oils, (and animal fats (meat, cheese, dairy), for that matter), are not beneficial. It is a pet peeve of mine when one assumes that thin people should eat fried foods, processed foods, and the like (“You can afford to eat that piece of cake, those fries, queso… yadda yadda”). I disagree. I do not think we need that kind of fat (ever). But we should all be getting the right stuff. The healthy, nourishing fats.

Another subject entirely, but weight is not synonymous with health.
I used to think it was. I used to think that a diet deprived of fat was a no brainer.
Plant fat is energy.
It is a cushion, an escort and assistant. Fat is a key component of health. 

Nourish the body with beneficial fats like: creamy avocados, nuts, seeds, unrefined-cold-pressed plant oils (olive, nut, seed), and young thai coconuts (and raw coconut butter), etc. These fats offer the body nutrients while keeping the body satiated and your energy up.  

When eaten in the right combination, these plant-based fats are not going to make you gain excess fat (unless you overeat, and then that applies to every food group). In order to achieve your goal weight, and radiate health, fat is a necessity. Your weight will balance at the right spot. You will notice how it affects your hair, nails, skin… mental state, bones, desires... you name it… fat plays a part.

Remember. The body functions as a whole organism.

So shake what Mother Nature gave ya and enjoy it. (yeah, yeah… nerdy attempt to be funny).

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My favorite “fats”!? Young Thai Coconut and Avocado!!!! What is your favorite “fatty” recipe?

How does fat play a role in your healthy living lifestyle?

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What’s That Additive? Xanthan Gum.

Posted in Food Additives, Interesting Food, tagged , , , , , , , on April 15, 2011 | 5 Comments »

You are pouring dressing over your salad and happen to flip over the bottle and check out the nutrition label and facts–

Depending on your dressing of choice, there are probably plenty of recognizable ingredients (I hope), and perhaps a great deal of ingredients that look “familiar” (because they frequently appear on food packaging) , but their origin is probably not so easy to explain. If you are stumped, I don’t blame you.

These days, one would think additives grow on trees.

Xanthan Gum is just one of those common ingredients, (or shall I say: additives).

Who: Xantham Gum is created by fermenting corn sugar with a bacteria (Or Xanthomonas campestris)

What: It is used to add thickness to foods, and keep fats (oils) bonded to other ingredients (where there may have otherwise been a natural separation).

Where: Commonly seen in salad dressings, low-calorie and artificial (where is it used to replace more wholesome ingredients.

Best Bet: It is always better to use a full fat First-Cold-Pressed EVOO, (and plain/unsweetened balsamic vinegar) than it is to use any sort of low fat/low cal option. Why?  Fat, or calories are not the enemy. Society is “consumed” by fat, carbs, sugar, and calories, so it has become commonplace to take more wholesome ingredients (that actually contain, yes… calories, sugar, and fat grams, because that is what real food has…) and replace them with manmade ingredients that do not technically have calories, fat, etc. 

The Truth: The body can much more readily break down REAL food, real FAT (calories, and natural sugars, etc.) much more readily than it can “fake” no-cal foods.

In comparison to other more common food additives, Xanthan Gum is hardly something we really need to worry about. That being said, you would be better off enjoying a real plant-based “full fat” food instead of enjoying the fatty “creaminess” that Xanthan Gum tries to imitate. If you are looking to add density to a meal or dressing, try avocado. Avocado is a fat that is sure to add creamy density to any marinade, and at the same time, avocado, is a digestible and nutrient dense fat.

What additive do you run into often?

Did you know what Xanthan Gum was? Or what purpose it served?

What is your favorite dressing?

Favorite way to add creaminess to foods?

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The Health Benefits of Garlic, a.k.a. “Russian Penicillin”

Posted in Interesting Food, Recent Posts, tagged , , , , , , , , , , , , , on October 28, 2010 | 3 Comments »

You love it.

You hate it.

You hate to love it.

You love to hate it.

Or… you simply just try to avoid it when out on a hot date.

Not me.  I unabashedly adore garlic, sorry boyfriend…

Not only does garlic add character, and spicy complexity to the dullest of dishes, but Garlic is also considered one of Mother Nature’s most potent antibiotic, and antifungal.

Garlic’s potent odor comes from sulfur gas, and it has been used for centuries for medicinal reasons, as well as to ward off evil spirits (or unsuspecting strangers).

Sulfur has been shown to promote the elimination of toxins from the blood, lymph, and body. According to Haas*, studies have directly compared the antimicrobial effects of garlic to prescription medications like: penicillin, streptomycin, and erythromycin, and tetracycline, discovering it to be just as effective in killing bacteria (in large doses, of course).

Unlike the vast majority of prescriptive medications that can create an imbalance in the body, (by killing off the good bacteria, in addition to the bad bacteria), garlic has been shown to kill off the bad guys, while leaving the good guys alone.  This allows the healthy intestinal bacteria (a.k.a. probiotics) to flourish, symbiotically.

Because garlic leaves the body’s healthy bacteria and yeasts unharmed, it is also one of the ideal “antibiotics” for treating microbes like Candida albicans, jock itch, Herpes Simplex, and other common viruses that lead us down the trail to “common cold” central, which are often resistant to common prescriptive medications (because they require healthy bacteria to prevent them from coming back).

Candida especially, is very common in women, and results from an imbalance of healthy bacteria and probiotics to keep toxics yeasts and bacteria at bay.

Of course, the majority of us, will not use enough garlic to experience an overwhelming amount of nutritional benefits from it, but you can start out small… toss raw garlic into your salads, vegetables dishes, or if you are really feeling ballsy, your fresh vegetable juice.

Spin the bottle, anyone?

~ What is your favorite way to use garlic?  Do you use it raw, or do you cook with it? ~

  • *Staying Healthy with Nutrition, by Elson M. Haas, MD and Buck Levin, PhD, RD

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The Health Benefits of Okra. Beyond Your Southern Gumbo

Posted in Interesting Food, Recent Posts, tagged , , , , , , , , , , , , , , , , , , , , , , , on September 2, 2010 | 13 Comments »

Being that I currently reside in Dallas, Texas, I have recently become more aware of Okra– a vegetable commonly used in Southern “Gumbo” recipes. Growing up on the east coast, with a “Southern” mother, who is neither a cook, or a foodie (apparently I got that from the other side of the family), I really did not have any interest in experimenting with these peculiar little green pods, not to mention that they were usually kept tucked away in some foreign corner of the grocery.

I can remember asking my produce man one day… “So… what can I do with this thing?”

He responded, “Fry it.”

I smiled, and I put it down.

Not only were Okras completely weird to me, but I was uneducated as to what on earth I could do with them.

Recently, however, while on my lunch break at Whole Foods, I decided to take the plunge and bite into one.  I cannot tell you what it was that I was expecting, but I was pleasantly intrigued by their light taste, and crunchy, but gummy texture. “New snack?” I thought to myself…

I dislike not knowing what I am biting into, so I did a little google search.  I was shocked at the number of pages dedicated to Okra.  It turns out that these shy and awkward, raw, green pods are intriguingly beneficial to the digestive system (a favorite subject of mine).

Health Benefits of Raw Okra.

  • Okra is high in fiber. This fiber can help aid in stabilizing blood sugar levels in the body.  It is thought to curb the rate at which the body absorbs sugar from the intestinal tract.
  • Okra has an undeniably “slippery” film that may aid in detoxifying the liver, by binding to unwanted toxins, and carrying them out of the body.
  • Because of Okras binding capabilities (and fiber content), it is thought to be helpful in reducing cholesterol.
  • The combination of fiber, and the slippery, mucilage substance creates a powerful but gentle laxative. The fiber adds bulk to stools, and the slippery properties sooth the intestinal tract.
  • Most laxatives can be extremely irritating to the intestinal tract.  The fiber one finds in “bran” products is not only irritating, but actually pulls nutrients from the body. Bran can actually create deficiencies and cause constipation (this happens in much of the elderly population).  While I am not saying that Okra cannot cause constipation in large amounts, because it is raw, and untreated (like bran), it contains plant enzymes, which aid in the digestion and cleansing process.  Okra is also soothing, not irritating.
  • Unlike bran products, Okra contains a great deal of naturally occurring nutrients.  Okra is a good source of Vitamins A, and C, in addition to supplying healthy amounts of iron and calcium.
  • This is what NutritionData.com has to say about it:  Okra is “low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Riboflavin, Niacin, Iron, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium and Manganese.” Surprisingly, Okra is a whopping 2 grams of protein per cup.  That is pretty impressive for a strange looking green pod. Read More: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2497/2#ixzz0y1s9PmsK
  • Okra facilitates in the proliferation of good bacteria, a.k.a. probiotics.  For this reason, in addition to its detoxifying and laxative qualities, that it is wonderful for those concerned about Candida.  It is also very low in sugar.
  • Okra is an anti-inflammatory food.  It can help with inflammatory problems (arthritis, asthma, skin problems, etc.), in conjunction with a healthy diet.
  • Okra is very alkaline, which is helpful in maintaining a healthy immunity and a balanced internal pH.

While I will be the first to scoff at the idea of one food being a “healer,” or “magical Superfood,” I will admit that I am impressed with this unusual pod.

In conjunction with a healthy diet, I would not consider any of the above to be inaccurate qualities of Okra.  I would suggest a few things, however.

  • I would not go overboard with Okra.  Yes, Okra can have a laxative affect, but because Okra is also very fibrous, in addition to being “gummy”, I would suggest taking it slow— Okra can be temporarily constipating, as it is somewhat of a “bulking agent.”  One never wants too much bulk in their intestinal tract.
  • Okras are very starchy.  It is for this reason that I would suggest they be treated as so.  If you practice food combining, or are interested in optimal digestion, and weight loss, etc., I would only combine Okras with your easily digestible foods like: vegetables, avocados, and greens.  I would suggest avoiding nuts, seeds, and animal proteins.  While digestible starches like, yams, and sweet potatoes are healthy, I would be weary of consuming them with okra if you are interested in Okras “healing” properties… but hey… that is just me. :)

Works Cited (I read a bunch of articles before compiling everything here).

  1. The Ethnic Vegetable that is OKRA
  2. Okra Health Benefits
  3. Health Benefits of Okra
  4. Okra
  5. Health Benefits of Okra
  6. Health Benefits of Okra
  7. All About Okra

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I threw Okra in a salad, but sometimes I eat them as I would a carrot stick ( prefer it that way).  What do you do with your okra?  Do you eat it raw?  Cook it?  Have you noticed anything “special” about Okra?  What do you think it tastes like?

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