Quinoa Is Good For You

Newsletter from the Wholefood Farmacy:

"Quinoa, though not technically a cereal grain like wheat or oats, has been cultivated and eaten as a cereal for thousands of years by South Americans. Quinoa (pronounced keen-wah) is the tiny seed of the Chenopodium Quinoa, a leafy plant that is a distant relative of spinach and beets.

Quinoa was called the "mother grain" by the Incas (chisiya mama). Now, as people in the rest of the world learn more about Quinoa, they're discovering that its ancient nickname was well deserved - Quinoa is indeed a nutritional powerhouse. Quinoa's protein content, about 16 percent, is higher than that of any other grain. Wheat also has a high protein content, about 14 percent, but the protein in wheat and most other grains is lacking in the amino acid lysine, which Quinoa has in abundance. In fact, the amino acid composition in Quinoa is almost perfect. The World Health Organization has judged the protein in Quinoa to be as complete as that in milk. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins.

Eating a serving of whole grains, such as Quinoa, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease.

A 3-year prospective study of 229 postmenopausal women with cardiovascular disease, published in the July 2005 issue of the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced:

• Slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows.

• Less progression in stenosis, the narrowing of the diameter of arterial passageways.

Quinoa can be found in your favorite Wholefood Farmacy foods such as Phi Plus, as well as all seven of our Wholefood Farinas: AmpliPhi, BeautiPhi, ClariPhi, DetoxiPhi, ElectriPhi, FructiPhi & GloriPhi.

Corn Health Benefits

From the Wholefood Farmacy Email:
Corn is a wonderful whole grain food that is a good source of vitamin B1, Vitamin B5, folate, fiber, vitamin C, Phosphorous, Manganese and a nutrient called beta-cryptoxanthin.

In addition to preventing birth defects, Folate can also help to lower your risk of heart attack, stroke and peripheral vascular disease. It has been estimated that consumption of 100% of the daily value of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Folate-rich diets are also associated with a reduced risk of colon cancer.

Consuming foods rich in beta-cryptoxanthin, an orange-red carotenoid found in high amounts in corn, may significantly lower one's risk of developing lung cancer. A study published in the September, 2003 issue of Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 63,000 adults in Shanghai, China, who were followed for 8 years. Those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. When current smokers were evaluated, those who were also in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.

Corn is also a good source of Thiamin which is a nutrient essential to good brain cell health and mental function. The brain uses Thiamin to make a neurotransmitter called acetylcholine which is essential for good memory. In addition, maintaining healthy acetylcholine levels may help to reduce the risk of Alzheimer’s disease.

Research reported at the 2004 American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer, by Rui Hai Liu, M.D., Ph.D., and his colleagues at Cornell University shows that whole grains, such as corn, contain many powerful phytonutrients whose activity has gone unrecognized because common research methods have overlooked them. Dr. Liu’s team measured the antioxidant activity of various foods, assigning each a rating based on a formula. Broccoli measured 80, Spinach 81, Apples 98, Bananas 65, but Corn topped them all measuring a whopping 181.

Wholefood Farmacy foods which are made with Corn include Cornucopia, Cornaborealis, Corn of Plenty, V-10 Creamy Yam Soup and V-12 Creamy Vegetable Soup. We encourage you to make Corn and other whole grains a part of your food choices each and every day!

Quinoa is indeed a nutritional powerhouse

Quinoa, though not technically a cereal grain like wheat or oats, has been cultivated and eaten as a cereal for thousands of years by South Americans. Quinoa (pronounced keen-wah) is the tiny seed of the Chenopodium Quinoa, a leafy plant that is a distant relative of spinach and beets.

Quinoa was called the "mother grain" by the Incas (chisiya mama). Now, as people in the rest of the world learn more about Quinoa, they're discovering that its ancient nickname was well deserved -

Quinoa's protein content, about 16 percent, is higher than that of any other grain. Wheat also has a high protein content, about 14 percent, but the protein in wheat and most other grains is lacking in the amino acid lysine, which Quinoa has in abundance. In fact, the amino acid composition in Quinoa is almost perfect. The World Health Organization has judged the protein in Quinoa to be as complete as that in milk. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins. Eating a serving of whole grains, such as Quinoa, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease.

A 3-year prospective study of 229 postmenopausal women with cardiovascular disease, published in the July 2005 issue of the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows and lss progression in stenosis, the narrowing of the diameter of arterial passageways.

Quinoa can be found in your favorite Wholefood Farmacy foods such as Phi Plus, as well as all seven of our Wholefood Farinas: AmpliPhi, BeautiPhi, ClariPhi, DetoxiPhi, ElectriPhi, FructiPhi & GloriPhi.

Preventing Ovarian CAncer

A recent study published in the November 15th, 2007, issue of the International Journal of Cancer suggests that diets high in certain flavonoid compounds found in vegetables, fruits, beans and tea may significantly lower a woman’s risk of developing ovarian cancer.

Flavonoids are a large family of antioxidant compounds known as phytochemicals. They are part of a plant’s natural defense system that helps the plant fight off disease and infection. When consumed as food, these powerful nutrients help the human body to fight disease and infection as well by protecting cells from DNA damage. Scientists also believe that some flavonoids may also fight cancer by regulating cell growth, fighting inflammation or by changing hormone levels.

This study looked at over 66,000 participants over a 14 year period and focused on flavonoid consumption. Two particular flavonoids, kaempferol and luteolin appear to be particularly helpful for protection against ovarian cancer. Kaempferol, a flavonoid found in tea, broccoli, kale and spinach along with luteolin which is found in peppers, carrots, cabbage and celery were both shown to offer significant protection against ovarian cancer. Women who consumed the most kaempferol enjoyed a 40% decreased risk of ovarian cancer and women who consumed the most luteolin enjoyed a 34% decreased risk when compared to women who consumed the least of these flavonoids. Researchers also noted that a third phytochemical, myricetin, also seemed to be somewhat protective. Myricetin is found in tea, dried beans, raisins and blueberries.

Once again, the modern day researchers continue to confirm the wisdom of the ancients and power of whole foods to nourish the human body and to ward off disease. How many servings of fruits and vegetables will you, your family, and your children have today?

What Is The Size of Your Stomach?

With weight loss in mind, there is probably one topic that you haven’t considered… the size of your stomach. The stomach is much like a muscle, and like any muscle it can be stretched and will remain stretched until we stop stretching it. The capacity of a normal adult’s stomach is about 4 cups by volume, but many have stretched their stomach to two or even three times it’s normal size. This can happen by eating overeating on a regular basis and in our society super sized fast food meals and all-you-can-eat buffets are only making the problem worse.

When your stomach becomes stretched as a result of overeating it will remain stretched for a period of time. After eating a huge meal before bed, some wonder why they wake up feeling hungry. It’s because the stomach has become stretched and now feels empty. If you are one who has stretched your stomach to two or even three times it’s normal size, you now have to eat two or three times a normal amount of food in order to feel full and satisfied.

Have you stretched your stomach? Can you eat more than 4 cups of food and still have room for more? If so, the chances are that your stomach is in a stretched condition.

The good news is this… as soon as you stop stretching your stomach it will quickly begin to return to its normal size. Can you imagine eating a normal portion of food and feeling so full that the thought of just one more bite would seem painful to you?

Helping your stomach to return to its normal size is the very foundation of a permanent solution to a weight related challenge and The Wholefood Farmacy’s 13 to 14 day program known as the Tri-Decathlon Delux can help you get there in no time at all!

If you would like complete information regarding our weight loss programs and learn how to help your stomach return to its normal size - we have a 24 hour hotline that is standing by to be of service to you. This 30 minute recorded call is and educational experience beyond words and offers a complete overview of our 13 to 14 day programs along with a discussion of the underlying principles, exactly how it works, exactly how to do it and answers to frequently asked questions.

If you are ready to make a fresh start and to declare victory once and for all, dial 507-726-4181 right now! You will be surprised, pleased and inspired.

Teenagers - Eat More and Weigh Less

New research from the University Of Minnesota School Of Public Health shows that teenagers who eat breakfast on a regular basis tend to weigh less, exercise more, and eat a healthier diet than teens that usually skip breakfast. The research is published in the March, 2008, issue of the medical journal Pediatrics.

The study followed 2,216 adolescents and their lifestyle habits for five years beginning at age 14. The researchers were surprised to discover that the more regularly the teens ate breakfast, the lower their body mass index was. Body mass index, or BMI, is a ratio of height and weight. Those who always skipped breakfast on average had a higher BMI.

According to previous research, 12 to 34 percent of children and teens age 6 to 19 regularly skip breakfast and we also know that 25% of 6 to 19 year olds are overweight or obese. The researchers also warned about rates of obesity, which have doubled in children and nearly tripled in adolescents over the past two decades, according to a 2007 report by the U.S. Surgeon General’s Office. Obesity has been clearly linked to high cholesterol, high blood pressure, asthma and diabetes.

Many people assume that skipping meals will help them to lose weight. In reality, when we skip a meal the body thinks that food is scarce so it slows the metabolism protect us from starving -we then have less energy so we burn fewer calories. On top of that, the next meal that we eat after skipping a meal is converted to fat and stored around the waste and hips as protection from starvation. The net result of skipping meals, especially breakfast, is a slower metabolism, less energy and more production of body fat.

The Wholefood Farmacy offers a delicious and convenient way to eat a healthy breakfast each and every day. Start with a healthy whole grain food such as oatmeal or cream of wheat and then add some Organic Phi Plus, Organic Cranberry Phi, Organic Coco Cherry Phi, TropiPhi or Fruitalicious Plus. It’s quick, it’s easy, it’s healthy and it can help your teens to maintain a healthy weight and lifestyle.

Dates - How Good For You!

Dates are a great source of dietary fiber. The American Cancer Society recommends that you consume 20-35 grams of dietary fiber a day. Dietary fiber comes in two forms – soluble and insoluble. Each serves a valuable function.
Insoluble fiber increases the rate at which food moves through the digestive system. Soluble fiber may help control diabetes by decreasing elevated blood glucose levels. Soluble fiber also had been found to help lower serum cholesterol levels, particularly undesirable low density lipoprotein (LDL) cholesterol.
According to researchers at the University of Scranton in Scranton Pennsylvania, they have the highest concentration of polyphenols among dried fruits. The findings of this research suggest that dried fruits should be a greater part of the diet as they are dense in phenol antioxidants and nutrients, most notably fiber.
A serving of power-packed dates contains 31 grams of carbohydrates, making them a powerhouse of energy. Carbohydrates include 3 grams of dietary fiber and 29 grams of naturally occurring sugars such as fructose, glucose and sucrose to provide quick energy and are readily used by the body. Dates are a perfect energy boosting snack.
Dates are one of the best natural sources of potassium. Potassium is an essential mineral your body needs to maintain muscle contractions including the vital heart muscle. Potassium is needed to maintain a healthy nervous system and to balance the body’s metabolism as well. Since potassium is not stored in the body, and much is lost in perspiration, it must be continually replenished. As you consume potassium you excrete sodium, helping to keep blood pressure down. As people age, their kidneys become less efficient at eliminating sodium. About a 400 mg increase in potassium intake has been associated with a 40% reduction in the risk of stroke. This roughly amounts to one additional serving daily of Dates.
Dates also contain a variety of B-complex vitamins – thiamin, riboflavin, niacin, vitamin B-6 and pantothenic acid. These vitamins have a variety of functions that help maintain a healthy body – to metabolize carbohydrates and maintain blood glucose levels, fatty acids for energy, and they help make hemoglobin, the red and white blood cells. Dates also contain Magnesium which is essential for healthy bone development and for energy metabolism and Iron which is essential to red blood cell production. Red blood cells carry all the nutrients to cells throughout the body. In addition, Dates are fat and cholesterol free!
Organic Phi Plus, Organic Cranberry Phi and Organic Coco Cherry Phi are among the most popular of Wholefood Farmacy foods. These foods are made from dozens of organic whole food ingredients and are very rich in Dates. Have you had your Phi Plus today from the wholefood farmacy?

Crazy for Nuts

Some fairly recent analyses of the Adventist Health Study findings showed a remarkable relationship between eating nuts and whole wheat bread, and experiencing a reduced risk for Coronary Heart Disease (CHD). These findings were the subject of a research article submitted by Dr. Fraser and his colleagues to the Archives of Internal Medicine, and published in its July 1992 issue.
The most outstanding findings of this part of the overall study show that nut consumption reduces the risk of both fatal and nonfatal coronary heart disease. Again, the researchers looked for a variety of ways to disprove the finding, adjusting the data for differences in age, sex, smoking habits, exercise, relative weight, and hypertension. The protective qualities of nuts remained statistically significant and essentially unchanged in magnitude.
Those individuals who ate nuts one to four times a week had 26% decrease in the risk of suffering from definite nonfatal myocardial infarction (MI) and a 27% decrease in the risk of definite fatal coronary heart disease as compared to those who ate nuts less than once a week. However, those individuals who ate nuts five or more times a week had a 48% decrease in the risk of definite nonfatal heart attack and a 38% reduced risk of definite fatal CHD as compared to the group who ate nuts less than once a week. Age- and sex-adjusted analyses of the associations between nut consumption and definite CHD were calculated for various subgroups within the Adventist Health Study. Results were examined to see if the association between nut consumption and CHD held up in different segments of the population. The consistency was quite remarkable and adds to the researchers' confidence in the importance of these findings.
Both "ever-smokers" and "never-smokers" showed a 46% decrease in the risk of coronary heart disease when they ate nuts five or more times a week. Study participants with normal blood pressure showed that eating nuts more than five times a week reduced their risk of coronary heart disease by 60% percent, and hypertensive individuals enjoyed a 30% decrease in risk compared to similar subjects who ate few nuts.
Nuts are widely used here at The Wholefood Farmacy and you can find them in many of our foods. In addition, the next time you go to the grocery store, spend a few minutes looking at all of the different types of nuts and consider them in place of other processed food snacks such as potato chips and cheese puffs. You’ll love them, your kids will love them and your whole family will be much better off. Now is the best time to put your kids on a path that leads to health, vitality, longevity and happiness.