treats for the taste buds. An ancient spice obtained from the dried bark of two Asian evergreens, cinnamon is a highly versatile flavouring as well as a carmina- tive that relieves bloating and gas. Adding cinnamon to food, especial- ly to sugary ones, helps normalize blood sugar by making insulin more sensi- tive. Cinnamon’s most active ingredient is methylhydroxy chalcone polymer (MHCP), which increases the processing of blood sugar by 2,000%, or 20-fold. So using cinnamon in tiny amounts - even sprinkled in desserts - makes insulin more efficient. Cloves, turmeric, and bay leaves also work, but they’re weaker. This is great news! Avoiding high circulat- ing levels of blood sugar and insulin may help ward off diabetes and obesity. Steady lower insulin levels are a sign of slower aging and greater longevity. In fact, cinnamon has been the sub- ject of numerous studies, which credit it with supporting healthy glucose metabo- lism and effectively maintaining healthy blood sugar levels. It also helps maintain healthy cholesterol and triglycerides lev- els, and is a time-honored digestive aid. It soothes upset stomach and relieves gas and bloating. Because it is also a warm- ing circulatory tonic, it increases blood flow throughout the body. Researchers at Kansas State University have added cinnamon to the growing list of natural bacteria fighters, too. So spicing up your next glass of juice or cider or smoothie with cinnamon may be a good idea for reasons beyond great taste. Here are some other ways to use it. Sprinkle cinnamon on your morning cof- fee. . .toast . . .or porridge. Double the amount you use in baked food recipes, sprinkle it on baked sweet potatoes, add
it to chilies and curries for authentic fla- vor, or create a zero-carb, flavorful and refreshing drink by adding a cinnamon stick to your glass or bottle of water. One stick lasts 2 days; you can transfer it from glass to glass, and then use a new stick.
8. A healing agent since Biblical times. It is said that Hippocrates, the Greek “father of medicine”, relied on apple cider vinegar as a standard remedy.
The current scientific literature and us- ers of apple cider vinegar, which is rich in enzymes and potassium, have cor- roborated its ability to relieve high blood pressure, obesity, diabetes, acid reflux, achy joints, allergies, vaginitis/yeast infec- tions, sore throats and other conditions. There's a difference between the raw, organic, unfiltered and undistilled apple cider vinegar sold primarily in health food stores and the distilled, clear vinegar that turns up on grocery shelves. The latter lacks the “mother of vinegar”: the cloudy sediment that proponents say contains most of the health-promoting enzymes, acetic acid, bacteria, minerals and other nutrients from the apple, but which lacks “eye-appeal” to the general public. If you're interested in trying apple cider vinegar as a tonic and cleansing drink, here's what I recommend in my private practice. Stir 1-2 tablespoons per 8 ounces of water and sip it slowly - not chugged. Some people add honey or other sweetener for taste. Undiluted apple cider vinegar, being highly acidic, can damage tooth enamel as well as throat and mouth tissue if residues are al- lowed to remain in the mouth. This effect can be overcome simply by rinsing out the mouth with water after drinking or consuming apple cider vinegar.
9. Fight father time with this
humble dried fruit. With a new name and a new image, the dried plum - you may know it as a prune - is now proven
to fight the diseases of aging, including Alzheimer's and Parkinson’s disease, arthritis, osteoporosis, cancer, and yes, constipation. Tufts University researchers have discovered this wrinkled wonder to contain more than twice as many an- tioxidants as the next highest food - the raisin. Oklahoma State scientists found in a study that this fruit actually helps restore bone density after losses that occurred! Plus, it has the same cancer- fighting component as apples, grapefruit and oranges. Eat them out of hand, cut them up and add them to grain dishes, muffins and breads. I often re-hydrate prunes and puree them in a blender to add to smoothies (as a thickener and taste-enhancer) and baked goods (to help keep them moist).
I also suggest a freshly made puree
using the following: 1/2 re-hydrated prune and 1/2 avocado. Gently apply this dynamic duo to your clean face and leave it on for about 20 minutes. Rinse it off with warm water and pat dry. You'll notice a soft, moisturized and rejuve- nated glow to your skin.
Susan Smith Jones, PhD, is author
of over 1,500 magazine articles and 25 books, including Recipes for Health Bliss (Hay House). She travels internationally as a motivational speaker (lectures, seminars, and keynote addresses to corporate, com- munity and spiritual groups), a frequent radio/TV talk show guest, and a holistic health consultant. Susan resides in West Los Angeles. Visit www. SusanSmithJones.com.
May 2010
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