The Health Benefits of Edamame

What are the health benefits of edamame?

Edamame is the perfect little pick-me-up snack. You may have had it as an appetizer at a Japanese restaurant, tucked away in their fuzzy little pods and sprinkled with salt. But what exactly are those little green bean-looking things? Edamame is a young soybean that has been harvested before the beans have had a chance to harden. You can buy them shelled or in the pod, fresh or frozen. Edamame is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an especially important source of protein for those who follow a plant-based diet. Edamame is a complete source of dietary protein; meaning that like meat and dairy, it provides all of the essential amino acids needed in the diet that humans cannot make themselves.

Find out more here: http://www.medicalnewstoday.com/articles/280285.php

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The Health Benefits of Swiss Chard

What are the health benefits of Swiss chard?

If you have not been experimenting with Swiss chard in the kitchen, now is the time to start. Like it’s wildly popular green cousin kale, Swiss chard packs a powerful nutritional punch, providing over 700% of your daily needs for vitamin K and over 200% of daily vitamin A needs in just one cup. Swiss chard is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet and mangold. Along with other leafy greens and descendants of the beet family, Swiss chard contains high levels nitrates, which been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance. This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It provides a nutritional breakdown of Swiss chard and an in-depth look at its possible health benefits, how to incorporate more Swiss chard into your diet and any potential health risks of consuming Swiss chard.

Find out more here: http://www.medicalnewstoday.com/articles/284103.php

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Organic Foods Proven to be Safer

Organically grown foods may offer greater health and safety than foods conventionally grown

Scientists have long recognized the dangers of cadmium (Cd) exposure to the human body. This heavy metal is emerging as a major cause of vascular disorders, common cancers, osteoporosis, and kidney disease, and can also cause damage to the body’s reproductive and neurological systems. While tobacco smoke can be a significant source of exposure for smokers, the primary source of cadmium exposure for nonsmokers is through consumption of contaminated plant-based foods. A survey of all previous pertinent research (meta-analysis), appearing recently in the British Journal of Nutrition, concluded that organically grown foods are on average 48 percent lower in Cd than conventionally grown foods. Now, in an invited commentary appearing in the same journal, Saint Luke’s Mid America Heart Institute cardiovascular research scientist James J. DiNicolantonio, Pharm.D., and Mark F. McCarty, B.A., place this finding in the context of the growing epidemiology linking Cd exposure to adverse health outcomes, and conclude that consistent consumption of organic foods over a lifetime could be expected to favorably influence health and mortality risk.

Find out more here: http://www.medicalnewstoday.com/releases/283167.php

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