Curcumin and Omega-3 DHA-A Powerful Combination to Fight Breast Cancer

Curcumin is the trio of “curcuminoids” pigments in turmeric root … which gives curry spice blends their characteristic yellow-orange color.

 

Lab experiments and preliminary clinical studies indicate that this synergistic trio supports immune and brain health in uniquely powerful ways.

 

And earlier this month, the authors of a review paper painted this positive picture of the substantial clinical evidence on curcumin:

“Extensive clinical trials over the past quarter century have addressed the … efficacy of [curcumin and] promising effects have been observed in patients with various pro-inflammatory diseases including cancer, cardiovascular disease, arthritis … [and more than 25 others]. (Gupta SC et al. 2013).

 

(Note: The curcumin in most curcumin supplements is very poorly absorbed …so make sure you check with a health care professional who can recommend a nutraceutical brand.)

 

Omega-3 DHA – one of the two omega-3s (DHA and EPA) found in fish – displays consistent, substantial anti-cancer effects in lab (test tube and animal) studies.

 

This experiment’s hopeful outcomes may help explain the many studies linking fish-rich diets to lower cancer risks.  Specifically, the researchers tested omega-3 DHA, which is essential to human survival and to brain, eye, and immune-system health.  The Indiana experiment's outcomes suggests that alone, DHA and curcumin curb the growth of various breast cancers.  And together, DHA and curcumin curbed the growth of one common type of breast cancer more effectively than either agent alone.

 

Easy Cauliflower Soup

This is one of my favorite quick and easy soups.  There's only a few ingredients, no need to bother measuring because you're just "chopping and throwing" and it cooks up quickly.  Here's the best news about it:  it's truly "food as medicine" because the cauliflower, onion and parsley are powerful detoxifying agents and the ginger has anti-inflammatory properties and is a digestive aid.  Broccoli can be substituted for the cauliflower.

Detoxifying Cauliflower Soup

1 head of cauliflower

1 onion

1 inch piece of fresh ginger

olive oil

2.5 pints of vegetable or chicken stock

or

2 pints of stock and 1 cup of water

salt and pepper to taste

parsley for garnish

1.  Quarter an onion, mince the ginger, and break the cauliflower into florets.

2.  Heat a large pot and coat with olive oil.

3.  Place the onion, ginger and cauliflower in the pot and cook until they begin to "sweat."

4.  Add the stock (and water if using) and bring to a boil.

5.  Reduce to a simmer and cook until the cauliflower softens,

6.  Season with salt and pepper.

7.  Puree with an immersion blender until creamy or remove batches of the soup and puree in a food processor.

8.  Garnish with fresh parsley.

Roasted Sweet Potatoes with Garlic and Ginger

To celebrate the Jewish New Year, it's traditional to serve something sweet. In years past, I usually served tzimmes, a mixture of sweet potatoes, carrots and dried fruit.  But since giving up all forms of sugar, I wanted to find a sweet potato recipe without added sweetener.  Someone in one of the Blood Sugar Solution classes I run suggested sweet potatoes with garlic.  These were insanely easy to prepare and so yummy!  Sweet potatoes have their own sweetness for ushering in a "sweet new year."

Roasted Sweet Potatoes with Garlic and Ginger
serves 4

1 1/2 lb sweet potatoes, washed and cubed (1-inch cubes)
2 cloves garlic, minced
1″ section fresh ginger, grated (I used a mini food processor)
2 tbsp olive oil
salt and pepper, to taste

Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil. 

In a mixing bowl, stir together the sweet potatoes, garlic, ginger, olive oil and a little salt and pepper. The sweet potatoes should be well-coated with the mixture.

Pour the sweet potatoes onto the prepared cookie sheet, spreading out to form one even layer.

Slide the baking sheet into the oven and bake for 20 minutes. Stir and flip the sweet potatoes. Return to the oven and cook for another 25 minutes. The potatoes should be lightly browned on one side and cooked through.

Adequate Folic Acid Levels During Pregnancy May Lower Autism Risk

The risk of having a child with autism has increased to one in 80. While this number is staggering, new research is helping to explain potential causes. In a new study, scientists found that women that consumed significantly more folic acid during the first month of pregnancy had a reduced risk of having a child with autism. Folic acid supplements are already suggested for use by women of childbearing age to prevent neural tube defects. Folic can also be found in many foods.To learn more, go to "Folic Acid Intake During Pregnancy Linked to Reduced Autism Risk" in the June, 2012, issue of Natural Standard's Integrative Medicine Newsletter.

Yummy Gluten Free, Dairy Free, Sugar Free Coconut Milk Ice Cream

My search for a gluten free, dairy free, sugar free ice cream is over.  I came across this recipe on the paleodietlifestyle blog and made it without adding honey.  Yes, it's full of saturated fat, but coconut milk in moderation can be a satisfying treat.  I added raw cacao nibs and unsweetened coconut.  The result: heavenly!

Coconut vanilla ice cream recipe

• 1 can full-fat organic coconut milk
• 2 eggs or 4 egg yolks (yolks alone will give even more richness)
• Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.

Possible additions (add any or a combination of the following):

• 1/2 cup of berries (chopped or blended to a puree)
• 1/2 cup unsweetened coconut flakes
• 1/4 cup finely chopped mint
• 1/4 cup chopped nuts
• Lemon, lime or orange zest
• 3 tbsp raw honey
• 1/4 cup 70 % dark chocolate or raw cacao nibs

1. Boil water in a pot or double boiler and reduce to a simmer.
2. Place a heat proof bowl over it in a double boiler fashion and pour in the coconut milk. Add vanilla seeds or vanilla extract to the coconut milk and heat until hot, but not boiling. 
3. Whisk the eggs or yolks in a separate bowl. Add one ladleful of the hot coconut milk to the eggs while whisking vigorously. This slowly brings the temperature up without cooking the eggs and risking that they scramble. Add two or three more ladlefuls of the coconut milk while whisking continuously.
4. Blend the tempered eggs mixture with the rest of the coconut milk in the double boiler.
5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
6. Once the custard is ready, remove from the heat source and let it cool on the counter or refrigerator.
7. You can add any additional ingredients once the custard is cool to the touch.
8. Let it cool even more in the refrigerator before freezing it.
9. Place in an ice cream maker and follow the instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
10. Remove from the freezer about 10 minutes before serving so it softens a bit. Serve with additional coconut milk, berries, mint, coconut flakes or any other flavoring you might enjoy.

Insufficient Vitamin D Linked to Weight Gain

A new study links vitamin D “insufficiency” to added weight gain.   The study focused on older women, and found that four out of five (80 percent) had insufficient levels of vitamin D … a finding with serious implications for bone health.   The finding of a widespread lack of vitamin D was bad enough, but the researchers also found that women who lacked vitamin D gained more weight than those with blood levels deemed sufficient.   Dr. LeBlanc called that weight-gain finding unprecedented: “This is one of the first studies to show that women with low levels of vitamin D gain more weight, and although it was only two pounds, over time that can add up.” (KP 2012)   The study was conducted by researchers from the Kaiser Permanente Center for Health Research, the University of Minnesota, the University of Pittsburgh, and the University of Maryland.    

Drinking Kale Juice at the San Francisco Airport

Love the San Francisco airport!!  I usually bring my own dehydrated kale chips when traveling, but at this airport there's a wonderful restaurant, The Plant.  They have great organic salads and juices. I ordered the kale, parsley, cucumber, lemon (hold the apple to reduce the sugar load) juice.  The perfect drink before a long flight.

Would love to hear your suggestions for healthy travel food.