The Colourful Magic of Food – What You Need To Know

The Colourful Magic of Food – What You Need To Know

Susan Byrne Feature Bioflavanoids

These days, there’s a lot of hype about organic, raw food.

But is it really all it’s cracked up to be? It sure is! There’s a reason naturopaths and the health conscious are paying more attention to how they prepare and cook their produce. It all comes down to a phytonutrient called bioflavonoids (also known as flavonoids). These are mainly found in the natural pigments that give fruits and vegetables their vibrant color. Flavonoids are decomposed over time, and this process is accelerated by cooking. This is why “fresh is best” is more than just a catch phrase. It’s imperative for getting the most from fruits and vegetables.

World’s Healthiest Foods says that up to 80 per cent of flavonoids can be lost in the cooking process.

So, what’s so good about flavonoids?

These naturally occurring substances are an antioxidant superpower. They help the body absorb vitamin C and protect your cells from free radical damage.

Dr. Gary Heiting says that flavonoids, combined with vitamin C can:

– prevent cancer, cardiovascular disease, Alzheimer’s disease and infections

– reduce the harmful effects of diabetes

– have certain anti-ageing effects

-improve blood circulation and liver function

– decrease blood cholesterol

There are currently 6000 different flavonoids.

by Kirsten Macdonald Ponderings Magazine Australia

Some of the best ones are Quercetin which prevents seasonal allergies, Rutin which helps ease bruising and other bleeding abnormalities, Apigenin which may reduce the risk of ovarian cancer and anthocyanins which has potential eye benefits.

These magical disease-fighting machines can be found in most fruits and vegetables but as a general rule, the more colorful the food is the higher its bioflavonoid component. Foods that are blue or purple like blueberries, blackberries and red cabbage are very rich in flavonoids. However, they’re also found in dull colored foods such as onion, garlic and buckwheat. The best news of all is, red wine and dark chocolate are full of flavonoids too!

__________________________

 

The bad news is that cooking can decompose the flavonoids, leaving your fruits and vegetables drained of their nutrients.

The way to tell if your food is losing nutrients is by its color. Your food is losing its phytonutrients if its normally vivid colors start to fade while being boiled or cooked.

The more fresh fruits and vegetables are the better. If you look at the cultures that live the longest, their cuisine celebrates fresh, locally grown, seasonal ingredients rather than the imported and packaged. For example Japan has the highest life expectancy in the world. Chiyo Miyako just died last year as the oldest person in the world at 117 years old.

We can also be wary of how we prepare our food.

The skins of fruits and vegetables are often where the flavonoids are concentrated. So, to help retain the flavonoids, it is better not to cut up fruit, which damages the skin, until you are ready to eat it.

We don’t all have the time or the means to grow our own produce or the money to buy organic food from health stores. This doesn’t mean, however, that we can’t get the most out of our fruits and veggies. Little things like cooking veggies and cutting fruit less can ensure we’re getting the most flavonoids food has to offer. Healthy is being mindful.

As a naturopath, I am so passionate not just about helping people get balanced and healthy but also education.

So many people I meet don’t know about bioflavonoids. Many  are not sure how to practise healthy eating habits that keep these valuable sources of nutrition in tact, it’s all about getting the most from our food. But it is also about identifying when you are lacking them as well so you can remedy the body and bring it back into health.

Susan Byrne:

Susan Byrne is absolutely passionate about health and wellbeing with a focus on people being empowered and lifted in the knowledge that they are healthy and happy. Susan specializes in women and children’s health. Susan has over 20 years health experience and in-depth qualifications in Nutritional Health, Herbal Medicine, Supplementation and Flower essences including a Bachelor of Health Science, Dip. Herbal Medicine and Dip. Nutrition as well as being a member of the NHAA. She is a well known public speaker on Naturopathic subjects and is an advocate for women’s welfare. Click here to speak with her about your health needs. 

 

Australia’s Youngest Politician is Changing the Future for Local Shops

 Anyone can have a good idea... But making it happen takes a special kind of person. Robert...
The Hipster’s Guide to Turmeric

The Hipster’s Guide to Turmeric

Featuring Your Naturopath Susan Byrne

I think that TURMERIC is genuinely one of the marvelous spices in our world. You don’t need a bicycle basket and manicured beard to know this is true.

Turmeric uses and applications are abundant, and we are just starting as a western society to recognize these.

So pull up a recycled chair with a handstitched Guatemalan cushion and let me tell you the real deal about Turmeric- the decadent product of nature.

Turmeric (Curcuma longa) is a herbal spice that is held in high esteem for its bountiful health endorsing properties as well as its culinary uses. It has always been a favorite herb of Chinese, Ayurvedic and traditional medicine and the methods of TURMERIC  as a therapeutic herb dates back thousands of years.

 

The energetics of turmeric on our human body is warming and bitter, so this makes it a fabulous circulatory stimulating herb as well as a liver and gallbladder stimulating tonic. Let’s face it when we are getting around everywhere on a unicycle or a vintage bike we need all the sustenance we can get right?

The wonderfully bright cadmium yellow of TURMERIC comes from its primary active ingredient Curcumin. It’s a boss.

 

Even though the active ingredient is Curcumin,  as any good herbalist will tell you we don’t just use one element of a medicinal herb when we are using it as herbal therapy, as it is the constituents of the whole beautiful herb that has been born to work together to achieve the beneficial result. Herbs, when used for herbal medicine, have energy derived from the plant source. Therefore it is much preferred by the human body than chemical-based medicine and TURMERIC  is a prime example of one of these herbs.

Holistically the herb works so well because it needs every part of its chemical compound to function optimally. (Say that 10 times quickly with a mouth full of marbles.)

 

 

TURMERIC’S bio-availability(the proportion of a drug or other substance which enters the circulation when introduced into the body and so can have an active effect)  is quite low though, so taking TURMERIC with black pepper is advised. Black pepper (Piper nigrum) contains piperine, and this acts as an excellent bio-enhancer and may increase TURMERICS bio-availability up to an astonishing 2000%. You only need to use a pinch of black pepper for this result to occur.  

 

 

Most of us know TURMERIC  for its anti-inflammatory properties but did you know that TURMERIC is also

  • anti-oxidant
  • anti-coagulant (reducing the risk of blood clots)
  • liver protective
  • decreases blood cholesterol
  • improves protein digestion
  • increases ligament flexibility
  • reduces period pain
  • blood sugar regulator
  • assists with settling down the inflammation associated with asthma (2)
  • is a potent antagonist of numerous cancer-causing cells (1)
  • neurological supportive
  • cardiovascular supportive
  • immune system supportive
  • aids in metabolic health
  • may be favorable to healthy thyroid function
  • may promote longevity
  • may be supportive in decreasing inflammation of irritable bowel syndrome.
  • There is even evidence suggesting that TURMERIC may inhibit replication of H.I.V.1! (2)

So herbal medicine strikes again and in a form available to us all every day.

Enjoy your latte! x

RECIPE FOR TURMERIC LATTE

½ to 1 teaspoon of organic turmeric

½ teaspoon of organic cinnamon

grated organic ginger to taste

pinch of organic black pepper

honey to taste (add when finished boiling)

1 cup of milk (organic cows, almond, rice, coconut )

 

 

 

  1. Blend all powdered ingredients into the milk of choice
  2. Place in small saucepan and bring to boil.
  3. Add honey.
  4. Pour into a hand pottered cup with a saucer made from repurposed banjo strings and most of all-
  5. ENJOY!

References

(1) FOOD YOUR MIRACLE MEDICINE, Jean Carper, Collins Publisher

(2) DR. ATKINS VITA-NUTRIENT SOLUTIONS, Robert C. Atkins, Fireside edition.

About Susan Byrne

Susan Byrne is absolutely passionate about health and
well-being with a focus on people being empowered and
lifted in the knowledge that they are healthy and happy.
Susan a specialization in Women and children’s health.
Susan has over 20 years of health experience and in-depth
qualifications in Nutritional Health, Herbal Medicine,
Supplementation and Flower essences including a
Bachelor of Health Science, Dip. Herbal Medicine and Dip.
Nutrition as well as being a member of the NHAA. She is a
well known public speaker on Naturopathic subjects and
is an advocate for women’s welfare.

commission-factory-verification=4c1d4845adc345dfa79a65742aaa5da0
commission-factory-verification=4c1d4845adc345dfa79a65742aaa5da0
%d bloggers like this: