Health On Life's Journey

Health On Life's Journey

Miraculous Maca Root – A Wonderful Solution For Your Glands

posted by Cindy L. Tjol

Shaped like a turnip but the size of a beet, the maca root was considered by ancient people to be a magical food. Used by the ancient shamans of Peru, the root is known to enhance the stamina of warriors during battles.

Today, maca root is sometimes used by athletes as a natural alternative to steroids to improve stamina, strength and performance.

As an excellent bio-available source of calcium (and hence is great for vegans!), consuming maca root can also help you build strong bones.

A very important health benefit of maca root is in helping to rebalance your endocrine system (e.g. your adrenal glands, thyroid, thymus, pancreas, pituitary gland, hypothalamus and ovaries). The adaptogenic functions of this miraculous food mean that it can help promote hormonal production when and where it is needed, and inhibit production when there is excess.

As such, maca root has been used traditionally to increase libido, as well as by menopausal women for rebalancing their hormones.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.
[2] http://www.vegkitchen.com/nutrition/7-top-health-benefits-of-maca/


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

Cruciferous Cauliflower For Cancer … And Others

posted by Cindy L. Tjol

Cauliflower is a cruciferous vegetable that contains phytochemical sulforaphane, which helps the liver produce anti-carcinogenic enzymes. This makes cauliflower an important anti-cancer food to eat.

Filled with stress-relieving B vitamins, the cauliflower is one of the best vegetarian sources of vitamin B5 (pantothenic acid).

In addition, the vegetable, which could be found in purple, yellow/orange, green or white forms, is full of vitamin C, folate and biotin, as well as fiber.

And research is suggesting that cauliflower could help reduce the risk of rheumatoid arthritis.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

Chayote Craze

posted by Cindy L. Tjol

The chayote is widely eaten in many parts of the world.

Native to Mexico, but is now found in many countries including India, Philippines, Indonesia and Hawaii thanks to early explorers, the chayote plant offers a variety of culinary and medicinal value.

The green apple-gourd looking fruit of the chayote plant (as well as its edible seed) is a good source of vitamin C and amino acids.

The tuberous part of the chayote root is starchy and is eaten like yam.

The leaves, fruit and root of the chayote plant are considered to have diuretic and anti-inflammatory properties, and are protective of the cardiovascular system. For example, a tea made from the leaves of the chayote plant has traditionally been used in dealing with arteriosclerosis, hypertension, and even to dissolve kidney stones.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.
[2] http://en.wikipedia.org/wiki/Chayote


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

A Taste For Tamarind

posted by Cindy L. Tjol

The brown fruit pod of the tamarind has been used in traditional cooking in many parts of the world. It gives food a sour, acidic flavor, like what you might experience with a Tom Yum soup or a Thai-styled pad thai noodle dish.

Besides adding a unique flavor to food, which can make it rather appetizing, tamarind also has some medicinal properties.

Its vitamin C content can help protect you from colds. It is often also used for reducing fever, or for its mild laxative effects.

Containing fiber, potassium and magnesium, tamarind also has an array of antioxidants that can help protect you against cancer.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

Previous Posts

Miraculous Maca Root – A Wonderful Solution For Your Glands
Shaped like a turnip but the size of a beet, the maca root was considered by ancient people to be a magical food. Used by the ancient shamans of Peru, the root is known to enhance the stamina of warriors during battles. Today, maca root is sometimes used by athletes as a natural alternative to s

posted 12:10:05am Nov. 29, 2014 | read full post »

Cruciferous Cauliflower For Cancer … And Others
Cauliflower is a cruciferous vegetable that contains phytochemical sulforaphane, which helps the liver produce anti-carcinogenic enzymes. This makes cauliflower an important anti-cancer food to eat. Filled with stress-relieving B vitamins, the cauliflower is one of the best vegetarian sources of

posted 1:29:31am Nov. 26, 2014 | read full post »

Chayote Craze
The chayote is widely eaten in many parts of the world. Native to Mexico, but is now found in many countries including India, Philippines, Indonesia and Hawaii thanks to early explorers, the chayote plant offers a variety of culinary and medicinal value. The green apple-gourd looking fruit o

posted 8:10:15am Nov. 21, 2014 | read full post »

A Taste For Tamarind
The brown fruit pod of the tamarind has been used in traditional cooking in many parts of the world. It gives food a sour, acidic flavor, like what you might experience with a Tom Yum soup or a Thai-styled pad thai noodle dish. Besides adding a unique flavor to food, which can make it rather app

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