Algae Omega is now available at Health Spot
Algae Omega is now available at Health Spot
September 20th, 2020
Your body is an amazing organism. Yet, in order to keep it in optimum conditions, you must take care of its many needs. One of these needs is a balanced diet. A “balanced diet” is not always easy to achieve.
Have you given thought to what “eating a balanced diet” is all about? Think about it.
Even if you can control the possibility of always eating a balanced diet, you should include the effects that your lifestyle, emotions, mental health and the environment have on the food you eat. Are you including omega-3 in your diet?
Three fatty acids that make up omega-3 are alpha linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). (3)
The human body needs ALA to convert it into EPA and DHA. According to information provided by National Institutes of Health Factsheets, “ALA can be converted into EPA and then to DHA, but the conversion is very limited.” Therefore, as it was mentioned in the article, “consuming EPA and DHA directly from foods and/or supplements…” is more practical.
Eating fish for the benefit omega-3 fatty acids is not for everyone for different reasons. Vegetarians and vegans who want the benefits of these fatty acids but want to keep their eating practices would benefit from seaweed and algae. Those who don’t have a specific type of diet might also consider the threat of mercury contamination, chlorinated biphenyls (PCB), and other toxins which can infect fish.
According to information provided by National Institutes of Health, fish get their DHA and EPA from microalgae. So, why not get your omega-3 fatty acids straight from the natural vegetarian microalgae?
Harvard Health Publishing, Harvard Medical School suggests that “…if you can’t eat fish or don’t like fish, an omega-3 supplement is something to consider. (Algae-based supplements are an option if you are a vegetarian or allergic to fish.).”
Omega-3 from microalgae is the best alternative if you want to avoid eating fish or taking fish oil.
DHA and EPA have been known to support
Written by Tony Santoni
Origin and Uses
According to consulted sources, this medicinal plant has been used for millennia. It is a native plant from India and Northern Africa. Now it is also found in the Middle East, Nepal, China, Yemen and in other parts of Africa. It is grown in places with a Mediterranean type climate. It has become a commercially cultivated plant in countries around the world including North America.
Ashwagandha leaves, seeds, berries, and root are used for medicinal purposes in different ways. The leaves are used to make healing tea. The berries and the leaves have therapeutic properties yet it is the root that is mostly used for its valuable properties. There are people who say that the berries are edible while others disapprove of this suggestion because they claim that the berries distress their digestion.
The Healing Connection
Some sources claim that the medicinal properties of ashwagandha have not been extensively studied and that there is not enough research done. However, reliable sources present numerous studies and recognize the beneficial effects of ashwagandha for the symptoms of common ailments. This herbaceous plant has been used for thousands of years to alleviate, support, or deal effectively with:
What Makes Ashwagandha Work
Ashwagandha contains substances called adaptogens that have shown to help alleviate stress and bring balance. It also contains chemicals that support the immune system.
An article in Research & Reviews: Journal of Botanical Sciences presents the following on what ashwagandha contains, “Studies indicate ashwagandha possesses antioxidant, anxiolytic, adaptogen, memory enhancing, antiparkinsonian, antivenom, anti-inflammatory, antitumor properties.”
Scientific studies have shown that ashwagandha protects “against induced gastric ulcers,” and that it showed “anti-tumor effect” on an animal with “ovary cell carcinoma.” Other studies have shown that ashwagandha can be “useful in children with memory deficit and old age people with memory loss.” Many more research and studies reveal that ashwagandha can improve energy levels and can help with stress and neuronal related disorders.
Take Ashwagandha Responsibly
Ashwagandha is safe, especially if it is taken by mouth according to information on its short-term use. The effects on its long-term use are unknown. If large doses are taken orally it could cause digestive conditions like upset stomach, diarrhea, or vomiting.
Although taking ashwagandha is well tolerated, there might be other side effects that should not be overlooked. Pregnant women and breastfeeding mothers should not take ashwagandha. People taking medicines for diabetes, blood pressure, or other health conditions could experience negative effects as a result of the interference of ashwagandha with their medications.
Ways to Take Ashwagandha
Ashwagandha powder can be taken as a superfood added to meals or it can be taken in pill form as a supplement. The powder can be added to warm milk and honey for a comfort drink. One can also mix it with warm water to make tea.
Remember to keep track of how often and for how long you take it. Follow the suggestions that accompany the package of ashwagandha products. Some people who are allergic to certain foods should consult with their doctor before taking ashwagandha or any other herb or supplement.
References:
https://www.webmd.com/vitamins/ai/ingredientmono-953/ashwagandha
https://www.healthline.com/nutrition/12-proven-ashwagandha-benefits
https://chopra.com/articles/what-is-ashwagandha
https://www.ncbi.nlm.nih.gov/pmc/articles/pm3252722/
https://www.thekitchn.com//what-is-ashwagandha-252420
Black Garlic
We use food for nourishment, and we use food as medicine. Black garlic is used as both. Black garlic is “aged” or fermented white garlic.
During the process of fermentation, food (in this case garlic) is loaded with enzymes as it decomposes. The decomposition of its organic substances are broken down into simple compounds. Through this process, flavonoids and polyphenols (micronutrients packed with antioxidants) increase and complex proteins, fats, and starches are pre-digested. These pre-digested compounds are easier to absorb by the body. Fermented food is also rich in friendly bacteria which brings balance and health to the gastrointestinal tract (the gut).
According to studies, the beneficial effects of regular white garlic increase dramatically during fermentation putting black garlic on the list of superfoods.
Turning Regular Garlic Into Black Garlic
With imagination comes the power to create and to modify what we can’t create at the moment. Cultures around the world have used plants for pleasure and for taking care of their needs. The instinct of survival have guided cultures to rely on plants for nourishment and for relieving unhealthful conditions; so it is natural to experiment with food in search for delighting our taste buds or for healing purposes.
People eat raw food and also eat cooked, smoked, dried, juiced, and fermented food for different reasons. Black garlic is another way of consuming garlic and taking advantage of its enhanced properties.
Black garlic is the result of a controlled process of fermentation. This technique consists of exposing the whole bulb to a temperature ranging from 140 to 170 degrees Fahrenheit while keeping the humidity of its environment at 80 or 90 percent. It is left to age for two to three months without the addition of artificial colorings, preservatives or other chemicals. The result is a dark or black garlic that has lost its sharpness and strong smell and has turned soft, sticky and sweet.
Where Did Black Garlic Come From
According to different sources, the practice of making black garlic came from Asia. Countries like Japan, Korea, and Thailand add black garlic to some of their dishes. It is also eaten alone.
Top chefs in the U.S. started to use black garlic in their exotic dishes, and black garlic became very popular. Yet, most people are more interested in its nutritional components and in its medicinal effects than in its interesting taste.
The Benefits of Black Garlic
If fermentation enhances the benefits of certain foods and turns them from nutritious to amazingly nutritious, then black garlic is one of the best examples of these fermented foods. The benefits of black garlic have been proven by scientific studies and extensive research.
Some of the benefits of black garlic are:
There is an abundance of information on the life-enhancing nutrients of black garlic. Keeping a healthy lifestyle and consuming superfoods, like black garlic, can also help in staying productive, active, young looking and happier as one ages.
A Last Word
Black garlic can be taken in supplement tablets or as a food. Just like with any food or supplement, it is important to maintain moderation. As we search for more nutritious food and supplements to keep healthy, we will find that nature offers its valuable resources as a gift.
References:
https://www.ncbi.nlm.nih.gov/pubmed/25335109
https://www.traditionalmedicinals.com/articles/community/the-power-of-smell-taste/
https://www.sbs.com.au/food/article/2018/07/10/what’s-deal-black-garlic
https://www.healthline.com/health/polyphenols-foods
https://en.wikipedia.org/wiki/Black_garlic
https://www.victoriahealth.com/editorial/health-benefits-black-garlic
https://juicingwithg.com/health-benefits-of-black-garlic
https://www.drweil.com/diet-nutrition/is-black-garlc-better/
https://www.sciencedirect.com/science/article/pii/s1021949816301727
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