Middle Eastern house salad

Sorry this is a day late. I was in Seattle for most of last week for the Web Design World conference and then spent time with my parents who came to visit me for the weekend. Seattle was beautiful and I cannot wait to show you pictures, but first, there's a salad I've been meaning to write about - it's called fattoush (فتوش).

It seems like the market for Middle Eastern salads outside of the Middle East is disproportionally dominated by tabbouleh, a salad, that when made right, combines ultra-finely chopped parsley with tiny pearls of fine-ground bulger wheat and other finely chopped vegetables. Fattoush is quite the opposite, at least when it comes to preparation - it can be thrown together in a matter of minutes, in a very rustic and hearty way that's all about flavor rather than embellishments. Tabbouleh is delicious though, don't get me wrong. Sometimes, however, I just want a quick and tasty, no-frill salad, and for moments like these I make fattoush.

The mise en place can be overwhelming, but in one trip to the farmer's market you can have all these vegetables laid out on your table, too. The most exotic ingredient here is probably the sumac, which is a lemony, sour spice that can be found in most specialty markets these days and certainly any Mediterranean market you know of. If you like cooking Middle Eastern dishes, this is a spice that you should always have on hand.

This is the part where some people might disagree: the bread. Probably the best (and most traditional) way you can prepare the bread for fattoush is by pan-frying the triangles in extra virgin olive oil, but that takes a long time and makes a mess of my stovetop. I prefer to toss the triangles in olive oil, sprinkle some sumac on the bread (something my grandmother taught me), and throw the whole tray into the oven/broiler, on high.

The dressing for this salad is equally simple, as promised. It's a combination of olive oil and lemon juice, with a sprinkle of salt and sumac - that's it. You can add dried mint to the dressing like I did, but that's completely up to you.

Click here to view or print the recipe.

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This post was written by Tony

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THERE'S SOMETHING ABOUT YOGURT...

There's something about YOGURT, & I'm hooked to it. Sometimes I think I'm taking it too far, & substituting cream with yogurt too often, but it's a habit that grows on you. On indulgent days my panna cotta will have cream, but otherwise, it'll have a thick hung yogurt, referred to here as 'curd cheese' or 'shrikhand'. Yogurt is the most versatile ingredient in my fridge, & the benefits are manifold. Amongst others, yogurt

• may help you to live longer, and may fortify your immune system
• can significantly improve the cholesterol profile
• contains lactoferrin, an iron-binding protein that boosts the growth and activity of osteoblasts (the cells that build bone)
• has Lactobacillus, a probiotic (friendly) bacteria which offers "remarkable preventive and curative" effects on arthritis
• strengthens the immune system
• is helpful in the battle against ulcers
  

Chocolate Yogurt Cake

Yogurt is a very good source of iodine, calcium, phosphorus, and vitamin B2. It is also a good source of protein, vitamin B12, potassium, molybdenum, zinc and pantothenic acid. These 10 nutrients alone would make yogurt a health-supportive food. Some of the most interesting health information about yogurt comes from its potential inclusion of live bacteria.

It's no secret at home that I make my ice-creams/frozen yogurt desserts, my egg less cheesecake & sour cream etc with yogurt, & the results are delicious. Might well be a good idea to introduce kids to a 'yogurt habit' when young. Mine have been hooked on to it since they were very young. Come summer, winter, spring or fall, there has to be fresh, home-made, chilled yogurt every single day. The daughter isn't so much of a yogurt addict any more (teen thingy?), but the son is a complete 'yogurt freak'! He eats 2-3 bowlfuls with every meal, just plain, sans sugar. The daughter will usually add a tsp of sugar but wolf it down anyway. I set 2 litres of yogurt every alternate day... it's that much part of our existence!! I use it in sauces, in kebabs & curries, in lassi (sweet & sour), to make dips, to make sour cream, to make my cheesecakes (with eggs & without), to make ice-cream, to make chocolate yogurt cake, to make muffins...oh the list is endless! Here's a simple David Levobitz recipe I adapted. It might be a good way to introduce yogurt to frozen desserts this summer, but be warned, it's very addictive. And oh yes, you don't need an ice-cream machine to make this one!

Frozen Strawberry Yogurt
Adapted from David Levobitz
Ingredients:
1 cup (240g) hung curd
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 teaspoon fresh lime juice
Method:
Tie the yogurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for at least 2 hours. This will help drain off all the whey and result in a very creamy frozen yogurt dessert. (I find overnight a better option)
Cut the strawberries and toss them in the sugar until the sugar begins to dissolve. (I used vanilla sugar).
Blend it together to a puree. (Strain if you don't like the seeds in)
Next, blend in the yogurt and lime juice until the mixture is smooth. Adjust the sweetness if required.
Freeze the mixture in a wide dish or plastic container. (The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times).
Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
Once it's almost set, you can add a handful of finely chopped fresh basil, or else, some chopped pistachio nuts if you like. Just plain is good too!
Garnish with sliced strawberries & a sprig of basil, or, chopped pistachio nuts & mint!

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This post was written by Deeba

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Superfoods: Avocados - A High Calorie Fruit Good for You!

A toasted Veggie Delight at Subway is part of my staple diet, and most of the times I get tempted to add some avocado onto it, but I hold myself back thinking its a very high-calorie food! But some time back, I was engaged in a pleasantly surprising discussion about the health benefits of avocado with a colleague at work which set me thinking that perhaps there's more good than bad in this under-rated fruit. So I set out to find a few "facts" rather than just thoughts & myths about Avocados, and here's what I found about their health benefits(img credit: wikimedia commons)

Avocado is known as "avocado pear" or "alligator pear" and traditionally comes from Mexico, but is now a very popular fruit consumed in several countries, including US. The Haas Avocados in California are especially famous, and though most people enjoy eating them in a delicious Gaucamole or as a spread on their sandwiches, few of them really know how beneficial Avocados really are! Here's a short compilation that will help you understand what makes this fruit so special.

The Good
Avocado is one of the most recommended fruits as well as a food for bodybuilding and medicine for cholesterol-related heart disease.

Its rich nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, copper make it a strong contender for world's healthiest fruit.

Avocado is a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help guard against circulatory diseases, like high blood pressure, heart disease or stroke.

It has been traditionally used to treat osteo-arthritis, and its oils have been used topically to treat wounds, infections, arthritis, and to stimulate hair growth.

It is a rich source of monounsaturated fatty acids including "oleic acid", which has recently been shown to offer significant protection against breast cancer; however, avocado is also a very concentrated dietary source of the "carotenoid lutein"; it also contains measurable amounts of related carotenoids plus significant quantities of vitamin E.

It is a recommended produce that acts as an anti-oxidant, and has a improved ratio of good vs bad cholesterol. it is also low in sodium and improves our body's ability to absorb carotenoids.

The Monounsaturated fat contained in Avocados speeds up the metabolic rate when comparing it to saturated fats, and the high fat content leaves you feeling full, which helps reduce overeating, thereby complementing weight-loss plans!

Last, but not the least, it has a rich and creamy texture that can be easily used to replace high-calorie foods like mayonnaise, cheese and ketchup!

The Bad

Avocados are pretty high in calories. In fact, one medium-sized avocado contains a little more than 300 calories, most of them coming from Fats (77% Fat, 19% Carbs, 4% Proteins). However, it is mostly mono-saturated fats, which means the "good fat"; so its just the calories that you need to worry about!

It is believed that toxic chemical called persin, which can destroy breast tissue and may damage the heart, is found in the leaves, bark, pits and skin of the avocado tree. Ingesting avocado bark, leaves, roots, or any part of the avocado other than its fruits is strongly discouraged (source)

Individuals who are allergic to latex or to other tropical fruits, such as bananas or kiwi, may also be allergic to avocado. Large doses of avocado or avocado oil may have mild laxative effects

Avocado may decrease the effects of blood-thinning drugs such as warfarin and aspirin, as the oil in it may interfere with the absorption of drugs or some nutrients from food. So one should avoid eating these when using similar prescribed drugs.

I'm not a food specialist, nor a nutritionist, and my findings are based on the power of the web that we all tend to rely on. However, from what I could find, it looks like the Good outweighs the Bad by far. Majority of nutritionists agree that "Avocados add great variety to a well balanced, low-fat diet, but you have to eat them in moderation." Overall, avocado is considered a complete food, with vitamins, minerals, antioxidants, calories and fiber, no cholesterol and no sodium.

There's always pros & cons for anything, and so is the case for Avocados. However, it is safe to consider that it has way more health benefits than people have come to believe in, so try to incorporate these fruits as part of your balanced diet, and your body will thank you for it!

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This Post was written by Mansi Desai from Fun and Food

Superfoods: Nuts and Seeds

If you want to dramatically decrease your risk of cancer, heart disease and diabetes, control your weight with no hunger pangs and reduce the visible signs of aging like wrinkles and sagging skin, I recommend that you "go nuts." Here's how:

When thoughts turn to food between meals, enjoy a handful of raw, unsalted nuts. They're extremely filling and satisfying—and healthful.

Add some nuts to regular meals—a tablespoon of chopped almonds on your oatmeal or a tablespoon of walnuts in your lunchtime salad. Nuts are so versatile they can take the place of flour and breadcrumbs—with a lot more flavor and health benefits. Just remember, as with all things, to use moderation.

While it may seem odd, diets that include moderate amounts of nuts—which are inherently high in fat and calories—help prevent obesity and even reduce weight. A study found that people on a calorie-controlled, "moderate-fat" (35 percent of calories) plan that included nuts and other good fats lost as much weight as dieters on a 20-percent-fat calorie-controlled plan. The moderate-fat group also maintained their weight loss better than the low-fat group over the 18-month test period and beyond—likely because the "moderate-fat, nuts-allowed" group reported fewer problems with sensations of hunger than the low-fat diet group did.

Nuts enhance heart health because of their unique protein, fat, sterol and vitamin profile:

Heart-Healthy Protein: Most nuts are high in arginine, an amino acid that reduces cholesterol levels and, as a precursor to nitric oxide, dilates blood vessels, thus reducing blood pressure and the risk of angina, congestive heart failure and heart attack.
Heart-Healthy Fats: Most of the fat in nuts consists of the polyunsaturated omega-3 and omega-6 varieties that reduce blood cholesterol levels. Numerous clinical studies have found that almonds, hazelnuts, macadamia nuts, peanuts, pecans, pistachio nuts and walnuts all reduce total cholesterol and LDL-cholesterol in people with normal-to-high cholesterol levels. And, the fatty compounds in nuts' phytosterols inhibit accumulation of fats in artery walls, which promotes angina, strokes and heart attacks.
Heart-Healthy Vitamins: Vitamin E—an antioxidant in which almonds are especially rich—helps prevent the oxidation of cholesterol that leads to fatty buildup in the arteries. The B vitamin folate, found in many nuts, lowers high blood levels of homocysteine, a strong predictor of heart disease.
Heart-Healthy Minerals: Nuts and seeds are generally rich in calcium, magnesium and potassium, all of which serve to reduce blood pressure.
Heart-Healthy Phytochemicals: The coatings of all nuts and seeds—such as the thin brown papery layer coating almonds and peanuts—are rich in the antioxidant polyphenols associated with reduced risk of heart disease. (Processed nuts and seeds possess fewer of these antioxidants: choose raw nuts in the shell when possible.) Walnuts in particular are high in alpha-linolenic acid, an essential fatty acid that is protective to the heart and circulation.

Buying and Storing Nuts

The appetite-suppressing and health benefits of nuts and seeds are lost when they are salted, oiled, roasted, stale, or rancid. And, the fats in nuts and seeds are susceptible to oxidation after they are shelled and exposed to light and air—a process that destroys their nutritional value and degrades their taste.

Accordingly, nuts and seeds should be bought in small quantities and stored in their shells, which shield them against oxidation, in a cool, dry place. Discard any shells with cracks and any nuts or seeds that are discolored, limp, rubbery, moldy, or shriveled, or that have an "off" smell or taste. Store any shelled nuts or seeds in an airtight container in your refrigerator (one week or less) or freezer. Last, prepare your own crushed or slivered nuts, to ensure maximum freshness.

The enzyme inhibitors and phytates in nuts limit the availability of their nutrients. To maximize the nutritional value of nuts, soak nuts in salted water for six to eight hours, drain out the water and oven-dry the nuts on a cookie sheet on low heat. (Cashews become slimy after six hours.)

Source: Dr. Perricone's 10 Superfoods

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This Post was contributed by Pintoo from Zaayka

Superfoods: Barley Grass, Wheat Grass and Other Green Foods

Plant Power in Small Packages
When we talk about "green foods," we’re referring to a group of foods that includes young cereal grasses like barley grass and wheat grass, as well a blue-green algae known as BGA. Nutritionally, they are close cousins to dark green leafy vegetables, but offer far greater levels of "nutrient density." In other words, an ounce of these concentrated green foods contains much more of the beneficial phytonutrients found in an ounce of green vegetables.

The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll.

Chlorophyll, the phytochemical that gives leaves, plants and algae their green hues, is the plant equivalent of the oxygen-carrying red pigment hemoglobin in red blood cells. Dietary chlorophyll inhibits disease bacteria and exerts therapeutic effects on bad breath and internal odors.

Wheat and Barley Grasses




Young cereal grasses—especially wheat and barley grass—are distinguished by their brilliant emerald green hues. Before World War II, drug stores throughout the country, but especially in the grain-belt states of the Midwest, sold tablets of dried wheat or barley grass as a kind of primitive vitamin supplement. Today, young wheat and barley grasses are dried and powdered to make dietary supplements, or picked fresh to process in juicing machines.

At the early grass stage of their growth, wheat and barley are closer to vegetables than grains in composition. This is important to note because while I strongly discourage eating wheat and wheat products, I believe wheat grass is an excellent addition to your diet.

The nutrient profiles of green cereal plants change quickly as they grow. As the plant grows, the chlorophyll, protein, and vitamin content of cereal grasses declines sharply and the level of cellulose (indigestible fiber) increases. Over a period of several months, the green leafy cereal grasses become amber waves of grain bearing the kernels we harvest to make into flour—an unhealthy, pro-inflammatory food.

There is very little nutritional difference between wheat grass and barley grass, although it is important to note that barley grass acts as a free radical scavenger that also reduces inflammation and pain, and wheat grass contains P4D1, a "gluco-protein" that acts like an antioxidant, reducing inflammation. It is also thought to be able to help the body attack cancer cells.

You can get cereal grasses in powder or tablet form. Dried cereal grasses are certainly easier to handle than fresh, which must be juiced. However, fresh grass juice contains healthful enzymes not found in dried grass powder, and is likely to be higher in just about every phytonutrient found in cereal grass. Many juice bars and health-oriented markets offer these juices on their menus.

Blue-Green Algae (BGA): Spirulina, Chlorella and more

The single-celled plants known as blue-green algae (BGA) are sold in health food stores as superior sources of protein, chlorophyll, carotenoid antioxidants, vitamins, minerals and disease-preventive phytonutrients. There are several types of BGAs, the most popular being spirulina and chlorella.

The existing research, while lacking in many regards, suggests that BGAs exert some significant and perhaps unique preventive-health effects, most likely due to their polysaccharides, antioxidants, nucleic acids, and peptides. Preliminary evidence suggests that they have the following benefits:

Spirulina inhibits the infectious power of many viruses—including HIV, flu, mumps, enterovirus, measles, and herpes—probably because a sulfated polysaccharide called calcium spirulan prevents viruses from entering human cells.

Chlorella helps prevent cancer and the growth of tumors, probably because its glycoproteins enhance the migration of T cells to tumor sites

Chlorella binds to toxic heavy metals and dioxin and helps eliminate them from the body.

Chlorella protects the intestinal lining against peptic ulcers


Both Spirulina and Chlorella:

Help diminish allergies such as hay fever

Help protect the liver from toxins

Reduce blood pressure and cholesterol

Help control symptoms of ulcerative colitis

Exert strong antioxidant and anti-inflammatory effects


BGAs are rich in essential fatty acids, phenolic antioxidants, chlorophyll, B vitamins, carotenoids and minerals like calcium, iron, magnesium, manganese, potassium and zinc. BGAs—especially spirulina—are also good sources of gamma linolenic acid (GLA), an omega-6 fatty acid with many healthful properties, which some people’s bodies have trouble producing, and which is lacking in the standard American diet.


(Source: Dr. Perricone’s Superfoods)

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This Post was contributed by Pintoo from Zaayka

Superfoods: Buckwheat

Seed, Grain and Health Powerhouse




Though it is usually thought of as a grain, buckwheat is actually the seed of a broadleaf plant related to rhubarb. While it is not a true grain, it is used like one in cooking, and it surpasses rice, wheat and corn on almost every measure of healthfulness (including the fact that rice, wheat, and corn are high on the glycemic scale, thus provoking a quick spike in blood sugar levels, a proven promoter of systemic inflammation). Buckwheat, on the other hand, ranks low on the glycemic scale.


Hulled buckwheat kernels (called groats) are pale tan-to-green, while the roasted buckwheat groats known as Kasha—a staple food in Eastern Europe—are dark brown with a nutty flavor. Kasha is often steamed in a stock with onions, olive oil, and fresh parsley, and you can combine equal parts plain buckwheat groats and oats, and cook the mix to enjoy as a hot breakfast cereal topped with berries. Buckwheat has been cultivated for at least 1,000 years in China, Korea and Japan, where it is often enjoyed in the form of buckwheat “soba” noodles—a form that’s become increasingly popular in the West as a healthy substitute for wheat pasta.

Buckwheat has more protein than rice, wheat, millet, or corn, and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day. Yet, buckwheat contains no gluten—the source of protein in true grains—and is therefore safe for people with gluten allergy or celiac disease.

Buckwheat Protein's Unique Health-Promoting Properties:




The specific characteristics of buckwheat proteins, and the relative proportions of its amino acids, make buckwheat the unsurpassed cholesterol-lowering food studied to date.
Its protein characteristics also enhance buckwheat’s ability to reduce and stabilize blood sugar levels following meals—a key factor in preventing diabetes and obesity.
Like the widely prescribed “ACE” hypertension drugs, buckwheat proteins reduce the activity of angiotensin converting enzyme (ACE), thereby reducing hypertension.

Why Buckwheat is Better Than Grains

More vitamins and minerals. Compared with true grains, buckwheat is high in minerals: especially zinc, copper, and manganese.
Healthier fat profile. Unlike true grains, buckwheat’s low fat content is skewed toward mono unsaturated fatty acids—the type that makes olive oil so heart-healthful.
Healthier starch and fiber profile. The fiber in true grains other than barley is largely insoluble, while a considerable portion of buckwheat dietary fiber is the soluble type that makes oats so heart-healthful, and yields digestion byproducts that reduce blood cholesterol levels and the risk of colon cancer. Buckwheat is also high in “resistant starch,” which also enhances colon health, and serves to reduce blood sugar levels.
Reduces high blood pressure and LDL (bad) cholesterol, and discourages obesity. Most recently, a buckwheat extract substantially reduced blood glucose levels in diabetic rats: a promising finding that should lead to similar research in human diabetics. This blood sugar benefit is attributed in part to rare carbohydrate compounds called fagopyritols (especially D-chiro-inositol), of which buckwheat is by far the richest food source yet discovered.
Contains flavonoids for heart and circulatory health. In addition to its marked nutritional benefits, buckwheat has been traditionally prized as a “blood-building” food. Modern science attributes this ancient reputation to buckwheat’s high levels of antioxidant polyphenols—especially rutin (a bioflavonoid), which supports the circulatory system and helps preventing recurrent bleeding caused by weakened blood vessels, as in hemorrhoids and varicose veins. Finally, rutin acts as an ACE inhibitor, and contributes to buckwheat’s ability to reduce high blood pressure.


(Source: Dr. Perricone’s 10 Superfoods)

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This Post was contributed by Pintoo from Zaayka

Superfoods: Hot Peppers

The term "peppers" encompasses a diverse group of plants, ranging from the popular sweet green or red bell pepper to the fiery hot habañero or the even more lethal Scotch bonnet. When Columbus tasted the small, hot red "berries" he found on his Caribbean voyages, he believed he had reached India—where Europeans obtained black pepper—and called them red pepper.


In truth, the native peoples of the Americas had been growing and enjoying sweet and chili peppers for an estimated 7,000 years. Soon after Columbus's ships brought them back to Spain, traders spread them around the world, transforming cuisines—and people's preventive health prospects—from Morocco to Hungary, and India to China.

Peppers—whether sweet bell or hot chili—are members of the plant genus "capsicum" (cap-sih-kum), a term that comes from the Greek word kapto, which means "to bite."

All peppers contain compounds called capsaicinoids. This is especially true of chili peppers, which derive their spicy heat—as well as extraordinary anti-inflammatory, analgesic, anti-cancer, heart-healthy effects—from very high levels of capsaicinoids, the most common form of which is capsaicin.

In addition to capsaicin, chilies are high in antioxidant carotenes and flavonoids, and contain about twice the amount of vitamin C found in citrus fruits. Almost any dish, from homemade soups, stews and chili to stir fries, salads, and salsas, can benefit from small amounts of hot peppers.

More reads:

• From Headaches to Arthritis relief- Capsaicin's Health Benefits
• The Scoville Scale: Hot, Hotter, Hottest

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This Post was contributed by Pintoo from Zaayka

Superfoods: The Allium Family

Onions, Garlic, Chives, Leeks, Shallots and Scallions

If açaí is the most exotic food on this list, the Allium family of foods is perhaps the most humble. The Chinese refer to the Alliums-garlic, onions, leeks, shallots, scallions, and chives-as “jewels among vegetables”, and prize them for their health-giving properties and for their sharp taste and smell.

Garlic, onions, leeks and chives contain flavonoids that stimulate the production of glutathione (the tripeptide that is the liver's most potent antioxidant). Glutathione enhances elimination of toxins and carcinogens, putting the Allium family of vegetables at the top of the list for foods that can help prevent cancer.
Here are just a few benefits from members of this family.


Garlic

• Lowers total cholesterol (but raises HDL—"good"—cholesterol)
• Lessens the risk of atherosclerosis (hardening of the arteries)
• Lowers blood pressure
• Reduces the risk of blood clots (cause of the majority of strokes and heart attacks)
• Destroys infection-causing viruses and bacteria
• Reduces the risk of certain cancers, in particular, stomach cancers
• Produces more "natural killer" cells in the blood to fight tumors and infections
• Helps fight against neurological diseases such as Alzheimer's
• Enhances detoxification by reducing toxins

For optimum effect, eat garlic raw. Cooking can destroy some of the allicin compound, which is the active constituent. Dehydrated garlic flakes, garlic powder, garlic extract, garlic juice are all convenient products, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. So always go for fresh garlic.

Onions

• Inhibit the growth of cancerous cells
• Increase in HDL cholesterol (especially when eaten raw)
• Reduce total cholesterol levels
• Increase blood-clot dissolving activity
  Help prevent colds
• Stimulate the immune system
• Reduce the risks of diabetes
  Have antibacterial and antifungal properties
• Reduce the risk of certain cancers
• Help relieve stomach upset and other gastrointestinal disorders

Onions contain two powerful antioxidants, sulphur and quercetin—both help neutralize the free radicals in the body, and protect the membranes of the body's cells from damage.

Leeks



Leeks have all of the healthy properties of the Allium family as described above. However leeks also contain these nutrients:

• Vitamin B6
• Vitamin C
• Folate
• Manganese
• Iron
• Fiber

This particular combination of nutrients makes leeks particularly helpful in stabilizing blood sugar, since they not only slow the absorption of sugars from the intestinal tract, but help ensure that they are properly metabolized in the body. Remember, the stabilization of blood sugar is one of the most important goals of the Perricone Promise. Spikes in blood sugar accelerate aging, wrinkles and a host of degenerative diseases.

We all know that onions and garlic are important for imparting delicious flavor to a meal. However, when we include leeks, we raise the flavor of the meal from delicious to "sublime."

(Source: Dr. Perricone’s 10 superfoods)

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This Post was contributed by Pintoo from Zaayka

Superfoods: Acai - Nature's Energy Fruit

It may seem odd to start this list of superfoods with one you’ve likely never even heard of. But studies have shown that this little berry is one of the most nutritious and powerful foods in the world! Açaí (ah-sigh-ee) is the high-energy berry of a special Amazon palm tree. Harvested in the rainforests of Brazil, açaí tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. Açaí is packed full of antioxidants, amino acids and essential fatty acids. Although açaí may not be available in your local supermarket, you can find it in several health food and gourmet stores (often in juice form). A new product featuring the unsweetened pulp is now also available, and I highly recommend that you choose this form of açaí.

Açaí pulp contains:
A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.
A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.
The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging.

Since the Acai Berry is so perishable we are not able to go to the local fruit market and buy a basket of Acai berries. The good news is, companies like Sambazon have developed a process to export frozen Acai pulp and freeze dried Acai powder.
The highest quality Acai supplements will be made with Sambazon freeze dried acai. Spray dried and "extract" Acai supplements should be avoided at all costs.

This Post was contributed by Pintoo from Zaayka

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