Whitney Houston (1963-2012) started out in a choir, and her first solo performance was “Guide Me O Thou Jehova.” Houston was one of the few entertainers who got a major record deal during the ’80s […]
Mushroom lovers will be pleased to know that researchers studying the earthy fungi continue to find benefits for health in them. One of the most popular mushrooms is the shiitake (Lentinus edodes), which grows on decaying hardwood trees such as oaks, maples, chestnuts, hornbeams and ironwoods in their natural environment, but are commercially grown elsewhere.1
Recreating the same environmental conditions has allowed growers in the U.S., as well as Canada, Singapore and China, to proliferate the brown-capped delicacies. According to Market Research Future,2 the shiitake mushroom forecast through 2023 is projected to reach $35.4 billion, due in part to its robust use in the food industry, although nutritional and medicinal market shares are also thriving.
Shiitake mushrooms are very versatile for a variety of dishes. They’re great as a filling for sandwiches and diced to use in soups, casseroles and stir-fries. A favorite method of preparation is to sauté them in a skillet, which is easy and quick with coconut oil or avocado oil, adding a bit of Himalayan salt (depending on the amount you’re making) and a few pinches of select herbs and garlic.
Not only are they highly sought after for their buttery flavor, which becomes rich and smoky when dried, shiitakes are loaded with vitamins, minerals and compounds that are remarkably health beneficial, even though they are close to 90% water.3
One study notes that shiitake mushrooms have a long history of use in folk medicine for treating “tumors, flu, obesity, high blood pressure, sexual dysfunction, aging, heart disease, diabetes, liver ailments, respiratory diseases, weakness and fatigue.”4
Rather than killing cancer cells directly, a sugar molecule in shiitakes called lentinan instead enhances your immune system, which may help slow the growth of tumors.5 According to the International Journal of Microbiology:
“Shiitake mushroom has been used for many years to investigate functional properties and to isolate compounds for pharmaceutical use; this is because of its positive effects on human health. It has been utilized to alleviate the common cold for hundreds of years and some scientific evidence has supported this belief …
It has been reported that lentinan enhances host resistance against infections by bacteria, fungi, parasites, and virus; it also promotes nonspecific inflammatory responses, vascular dilation, hemorrhage-inducing factors activation, and generation of helper and cytotoxic T cells.”6
Studies on shiitake compounds lentinan and ?-glucans
The nutrients multiply in shiitakes after about 80% of the water is extracted or they otherwise dry out. In fact, that’s the most popular form for their consumption to get the greatest nutritional value.7 A study in 20158 found that whole, dried Lentinula edodes (shiitake) mushrooms could improve human immune function. Participants included 52 healthy adults who ate 5 to 10 grams of the mushrooms daily for four weeks.
At the end of the study, the scientists found that T cells were activated and “proliferated in huge numbers”9 to improve immunity (including gut immunity) and possibly decrease inflammation. Interleukin, which facilitates cell communication and regulates cell growth to optimize immune responses,10 was also increased, as was tumor necrosis.
One of the most studied aspects of shiitakes involves cancer and other serious diseases that are causing concern in part because they’re continuing to flourish.11 Compounds in these rather nondescript fungi were found to effectively treat or protect against:
- Cancer,12 including breast cancer,13 certain colon and bladder cancer cells,14 and tumors,15 inhibiting cancer growth and inducing apoptosis16
- Infectious diseases17
- High blood pressure18
- Heart and liver problems20
Several beta-glucans and the lentinan from shiitake mushrooms exhibited “marked anticarcinogenic activity, immunity-stimulating effects and may participate in physiological processes related to the metabolism of fats in the human body,”21 another study showed.
Shiitakes and other mushroom varieties also contain antioxidants other plants or fungi do not possess, such as ergothioneine, addressed by the journal Molecules as “Concentrated in mitochondria, suggesting a specific role in protecting mitochondrial components, such as DNA.”22
Specific and overall benefits of shiitake mushrooms
Scientists have established that the antioxidant and antimicrobial properties, as well as the many phenolic contributors, of shiitake mushrooms are cancer preventative and immunity boosting.
But there’s also evidence of cognitive benefits, as people who ate mushrooms twice or more per week, compared to those who ate them less than once per week, were found to have a 50% lower risk of mild cognitive impairment.23,24 Some of the most dramatic benefits are for specific areas of your body, as well as your entire system overall. These include:
• Bone health — Vitamin D in edible mushrooms helps absorb calcium, which helps strengthen bones. In fact, exposing mushrooms to ultraviolet (UV) light increases the vitamin D levels. An animal study found that mice fed UV-exposed mushrooms and calcium, compared with other mice deprived of vitamin D and calcium, exhibited higher bone density.25
• Cancer-fighting properties — A review of five edible mushrooms — button (Agaricus bisporus), A. blazei, oyster mushrooms (Pleurotus ostreatus), maitake (Grifola frondosa) mushrooms, as well as shiitakes — revealed all share anticancer compounds such as polysaccharides, proteoglycans and steroids.26
Lentinan, a polysaccharide in shiitakes which can be used along with chemotherapy to improve survival rates even in advanced cases,27 reportedly activates your immune system to halt the proliferation of leukemia cells.
• Antimicrobial properties — One of the most concerning problems related to health care today involves the common use of antibiotics and resulting resistance, even when other modes of treatment may be more appropriate. An example is tuberculosis, which researchers have found may be remedied by the antimicrobial properties of the lentinan in shiitake mushrooms.28
• Dental health — A 2016 study notes a recent upsurge of interest in mushrooms, particularly shiitakes, as a caries preventive food. It notes a number of ways its compounds exert antimicrobial activity, due to such compounds as adenosine, erythritol, copalic acid, carvacrol and many more:
“Anticariogenicity can be attributed to the induction of the detachment of cariogenic microorganisms from hydroxyapatite, changes in cell surface hydrophobicity, bactericidal activity, and disruption of signal transduction in Streptococcus mutans as proved through various in vivo and in vitro studies.
Apart from these benefits, it has tremendous potential to be used as an antioxidant, anticancer, antigingivitis, antifungal, and antiviral agent.”29
Shiitake mushroom nutrients and possible side effects
Another study30 outlines additional nutrients in shiitake mushrooms, including vitamins B1, B2, B12 and vitamin C, noting the “highest level of vitamin D of any plant food.” It also notes the presence of niacin, “proteins, fats, minerals and ?-glucans polysaccharides (b-glucans)” … which additional studies show may “increase the resistance of the intentinal mucosa to inflammation and inhibit the development of intestinal ulcers.” Further, a 2014 study reported:
“Mushrooms have a great nutritional value and present medicinal molecules including polysaccharides, terpenoids, sterols and lipids that participate actively in several human disorders and modulate mechanisms involved in the immune system regulation.”31
It’s also helpful to note that handling and/or eating shiitake mushrooms that are either inadequately cooked or raw may cause a skin reaction or rash with an appearance of long thin stripes, due to the lentinan content, as outlined in a study in the journal of the Brazilian Society of Dermatologists, “Shiitake Dermatitis.”32 However, the cases are characterized as rare: one found in Brazil and another in Germany.
Researchers in another study33 referenced symptoms of hypersensitivity pneumonitis, an inflamed lung condition due to fungus dust; pruritus or an itch; and eosinophilia, which Mayo Clinic describes as an abnormally high level of a certain type of white blood cell that may indicate a parasitic infection.34
1 Google’s June 2019 broad core algorithm update and its updated quality rater guidelines has resulted in:
2 Which companies are about to be investigated for antitrust violations by the U.S. Department of Justice and the Federal Trade Commission?
3 Recent third-party evidence reveals the carbon footprint of regenerative raised grass fed beef is:
4 Which of the following conditions is a common comorbidity of autism spectrum disorder?
5 Which of the following fruits have a poisonous seed with chemicals that cause low blood pressure?
6 Which of the following labels indicates the best quality eggs, from the most humanely-raised chickens?
7 Which of the following statements is accurate?
Most vegetables are low in calories and net carbohydrates, while being high in healthy fiber and valuable vitamins and minerals. As a rule, vegetables are a nutritional cornerstone to optimal health and a healthy diet. Most contain an array of antioxidants and other disease-fighting compounds.
Chemicals found in plants are called phytochemicals and help reduce inflammation and eliminate carcinogens, while other chemicals may help regulate the rate of cell reproduction, autophagy and maintenance of DNA.
Many of the benefits associated with vegetables are related to their high fiber content that breaks down into short-chain fatty acids in your intestines by gut bacteria. These short-chain fatty acids have a demonstrated ability to reduce your risk of inflammatory diseases.1,2
In the world of vegetables, most may be eaten from the tops to the roots. While the above-ground portion of vegetables get the most attention, root vegetables are the stars. Root vegetables grow underground at the base of the plant, but not all are truly roots.
In some instances, they are larger growths responsible for storing nutrients to feed the plant during slow growing cold months. Examples of bulbous root vegetables are fennel and onions, while carrots, beets, radishes, parsnips and parsley root are good examples of taproot plants.3,4
What is parsley root?
If parsnips are the neglected relative of the carrot,5 you may not have even heard of the parsley root. Although not widely used in the U.S., it’s a common ingredient used in cooking in the Netherlands, Germany and Poland.6
The parsley root’s flavor is described as “celery-meeting-carrot.” It is sometimes called the Hamburg parsley, rooted parsley or turnip-rooted parsley. It may look like a parsnip to some because the top, which is usually sold still attached to the plant, resembles parsnip leaves, but actually parsley root is whiter than a parsnip.
When purchasing parsley root, select a firm plant that may be single or double rooted. The root may be eaten raw or cooked, but you need to peel it before using in much the same way you would peel a carrot.7 You can eat parsley root leaves, but be aware: They are tougher and the flavor stronger.
Parsley root grows up to 6 inches long with a diameter of 2 inches.8 You can eat the whole plant, roots to leaves; the vegetable has a distinct scent to it; parts of are sometimes used as an herb. The root is smooth and creamy texture when cooked but has a tender crunch to it when raw. Cultivated varieties are grown throughout the Northern Hemisphere but continue to be an important vegetable in Central and Eastern Europe cuisine.9
As it has a long growing season, it’s often thought of as a winter root and pairs well with carrots, potatoes, turnips and onions. According to Melissa’s World Variety Produce, the parsley root is often used in soups and stews but may be creamed, steamed or boiled when prepared alone.10
Health benefits of parsley root likely related to its high nutritional value
Free radicals are generated by the human body through a variety of systems, including exercise and metabolism.11 Your body requires a balance between free radicals and antioxidants to maintain optimal physiological function. If free radicals take over it becomes difficult for your body to regulate them, and oxidative stress occurs.12
MedicalNewsToday explains it this way: When oxygen molecules are split into atoms with an unpaired electron they become unstable free radicals. The unbalanced electrical activity seeks out other atoms to bind with. When this continues to happen, it produces oxidative stress that may damage your cells and lead to a variety of diseases.13
Additionally, exposure to environmental sources such as cigarette smoke, air pollution and sunlight may increase the production of free radicals. Oxidative stress triggered by too many free radicals plays a role in the development of cancer, cardiovascular disease, Alzheimer’s disease and eye diseases.14
As your body ages, you lose the ability to effectively fight free radicals, which leads to greater oxidative stress and more damage.15 Antioxidant molecules may counteract the oxidative stress. Your body produces some of them and others you get from foods. Common antioxidants include:16
- Vitamins A, C and E
Parsley root is packed with nutrition, including vitamins and antioxidants, many of which may be responsible for the health benefits associated with eating the root vegetable.
Parsley root contains a large amount of vitamin C, which also functions as an antioxidant and may help prevent disease,17 and magnesium, a mineral necessary to maintain blood pressure, and reduce your risk of heart disease and Type 2 diabetes.
Unfortunately, many in the U.S. get less than the recommended amounts of magnesium.18 A 100-gram (3.5 ounce) serving of raw parsley root provides the following nutrients:19
Calories 55 kcal
Carbohydrates 12 grams (8 gm net carbs)
Fiber 4 grams
Vitamin E 1.7 mg
Vitamin C 41 milligram (mg)
Niacin 2 mg
Folate 180 mg
Potassium 562 mg
Calcium 48.5 mg
Magnesium 36 mg
Phosphorus 71 mg
Zinc 1.4 mg
Parsley root reduces inflammation, detoxifies and supports immune system
In one animal study,20 researchers found the juice of parsley root in combination with the chemotherapy drug doxorubicin significantly increased cytochrome p450 enzymes — which play an important role in the metabolism of drugs, chemicals and vitamins — hence exerting a protective effect on the liver. Cytochrome p450 enzymes function to metabolize endogenous products, such as bilirubin21 and toxic compounds, including drugs.22
Doxorubicin23 is a widely used cytotoxic drug in the treatment of acute leukemia, lymphoma and other solid tumors, such as breast, liver and lung cancers. The toxicity can cause permanent damage and even death, outside of the illness it is being used to treat.
The discovery that parsley root juice could increase cytochrome P450, and therefore help to metabolize and detoxify the drug, is an important discovery in the treatment of cancer. Organic Facts24 recommends adding parsley root to boiling water as a detoxifying tea and drinking it on a daily basis.
Parsley root has anti-inflammatory properties that may help reduce your risk of disease. Vitamin C, zinc and magnesium are important players helping regulate the inflammatory process, and the combination of fiber25 and vitamin C in the parsley root may help to support your immune system.
The fiber also supports the growth of healthy bacteria that help protect against infection,26 while vitamin C is a potent antioxidant and cofactor for a number of gene regulatory enzymes.27
Parsley root benefits heart, gut and skin
Parsley root may be used to boost bile production and gastric juices to support the digestive process, alleviating gas, constipation and indigestion.28 The fiber helps reduce constipation and eating just a small amount may help relieve inflammation in the gut.
High levels of flavonoids and antioxidants relieve oxidative stress throughout the body, and inflammation on the skin. This may help reduce wrinkles and age spots,29 providing an antiaging effect. In addition to easing constipation, the fiber may help improve your heart health,30 and the levels of potassium may help lower blood pressure, protecting against stroke and other heart diseases.
The green tops on parsley root contain 554% of your daily value for vitamin K,31 which is intricately associated with bone mineral density. Researchers have found low intake of vitamin K was associated with low bone mineral density, consistent with past reports deficiency would increase the risk of hip fracture.32
Harvest parsley root from your garden
Sometimes called Dutch parsley, parsley root plants should not be confused with leaf parsley. Although harvested mostly for the root, the plant is a variety of parsley and a member of the carrot family. The leaves are tougher than the herb parsley variety and the flavor is stronger. Parsley root plants may be grown from seed.
However, they require a long growing season, so it’s best to start them indoors in early spring.33 In some cases, germination may take as long as three weeks, so start them five to six weeks before the last frost, soaking for 12 hours in warm water first to speed the process. When the plants are 3 inches tall, harden them off outdoors and then transplant them after all risk of frost is gone.34
The plants prefer rich soil with frequent watering. Although they may be grown in containers, the pot must be deep enough to accommodate deep roots. You may harvest in phases. The leaves may be cut to ground level to encourage new growth while always leaving the inner stalks in place.35
Gardening Know-How says that at the end of the season, you can dig up the entire plant and store the roots in damp sand in the refrigerator. Your crisper could be filled with a couple inches of fine washed sand used for a child’s sandbox.36 Add your root vegetables, such as turnips, carrots or parsley root. Leave space between each so the air can circulate and cover with sand.
When you’re storing in sand, don’t wash them as it accelerates decomposition. You may also use a cardboard or wooden box in a cool basement, cellar or unheated garage during the cool months, provided the area does not drop below freezing. Storing in this manner will extend the life of your root vegetables for as long as six months.37
Cooked or raw, parsley root makes a tasty addition to your food
Parsley root may be cleaned and sliced as you would a carrot or cooked. Remove the leaves and fine roots and then scrub with a brush to remove any soil. Some prefer the taste of the skin, so before you peel, decide for yourself.
Small roots may be sliced, diced or shredded into a salad. Cooked root may be sliced or cubed as you would turnips or parsnips and roasted, sautéed, boiled, steamed or tossed into a soup or stew. Parsley roots are paired well with beets, cabbage, horseradish and sweet potatoes.38 The following soup recipe serves eight and is adapted from Epicurious.39
Parsley-Root Soup with Truffle Chestnuts
- 1 1/2 cups diced onion
- 3 garlic cloves chopped
- 5 tablespoons unsalted organic butter
- 3 pounds parsley root without tops, peeled and chopped
- 3 sprigs thyme
- 1 bay leaf
- 1/2 teaspoon white pepper
- 6 cups pure filtered water
- 3 cups organic, no salt added, chicken broth
- 3 tablespoons extra-virgin olive oil
- 8 to 10 peeled roasted whole chestnuts
- Heat the butter in a large heavy pot over medium heat; add onion and garlic, stirring occasionally for six to eight minutes until the onion is soft and golden.
- Add the parsley root, thyme, bay leaf, white pepper and 3/4 teaspoon salt, cooking and stirring occasionally until the parsley root begins to soften, approximately eight to 10 minutes.
- Add water and broth; simmer, partially covered, until the root is very tender, approximately 30 to 40 minutes.
- Discard the thyme and bay leaf and stir in the oil.
- Puree the soup in batches in a blender until the soup is smooth, and then transfer to a bowl. Use caution when blending hot liquids.
- Use water to thin the soup to your desired consistency.
- Season with salt, return to a clean pot and keep warm and covered until ready to serve.
- Shave the chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.
Pomegranates have been enjoyed for thousands of years and are a symbol of hope and abundance in many cultures. In North America, they’re often overshadowed by more common fruits like apples and oranges, but once you learn how to eat them, pomegranates can add valuable nutrition, including powerful antioxidants, to your diet.
Pomegranates contain potent antioxidants
Pomegranate’s benefits are primarily attributed to its antioxidant content. Antioxidants are nature’s way of providing your cells with adequate defenses against attack by reactive oxygen species (ROS). With sufficient levels, your body will be able to resist cellular damage and aging caused by everyday exposure to pollutants.
The fruit contains three types of antioxidant polyphenols, including tannins, anthocyanins and ellagic acid, in significant amounts. Ellagitannin compounds such as punicalagins and punicalins account for about half of the pomegranate’s antioxidant ability.1
It’s also an excellent source of vitamin C, another potent antioxidant, with one whole pomegranate providing 28.8 milligrams (mg) of vitamin C.2 According to the National Institutes of Health,3 adult men need approximately 90 mg and adult women 75 mg of vitamin C per day to maintain a satisfactory vitamin C status, with smokers needing 35 mg more than nonsmokers.
According to a 2008 study,4 which compared the potency of 10 different polyphenol-rich beverages, pomegranate juice scored top billing as the healthiest. Overall, its antioxidant potency was found to be “at least 20% greater” than any of the other beverages.
Pomegranates activate mitophagy
Autophagy means “self-eating” and refers to your body’s process of eliminating damaged cells and cellular components by digesting them. It’s an essential cleaning out process that encourages the proliferation of new, healthy cells, and is a foundational aspect of cellular rejuvenation and longevity.
Similarly, mitophagy refers to “a cytoprotective process that limits both the production of ROS and the release of toxic intramitochondrial proteins.”5 In other words, mitophagy is the process of cleaning out your mitochondria, allowing them to function at their best, which is crucial for normal cellular functioning and homeostasis,6 and thus for health and longevity.
Urolithin A is believed to be responsible for most of the mitophagy activation, which is one of the reasons I regularly take pomegranate peel powder. The powder doesn’t have urolithin A but the ellagic acid and ellagitannins are converted to urolithin A by bacteria in your gut,7,8 specifically the Gordonibacter species.9
As explained in a recent Scientific Reports paper that investigated the effects of pomegranate extract, finding it stimulated mitophagy:10
“Mitochondrial dysfunction underscores aging and diseases. Mitophagy (mitochondria?+?autophagy) is a quality control pathway that preserves mitochondrial health by targeting damaged mitochondria for autophagic degradation.
Hence, molecules or compounds that can augment mitophagy are therapeutic candidates to mitigate mitochondrial-related diseases. However, mitochondrial stress remains the most effective inducer of mitophagy. Thus, identification of mitophagy-inducing regimes that are clinically relevant is favorable.”
Pomegranate’s antiaging effects revealed
Another recent study confirmed one of pomegranate’s longstanding claims to fame, namely its antiaging benefits, in a human, placebo-controlled trial. The paper,11,12 published in Nature Metabolism, found urolithin A (a gut bacteria-derived metabolite of ellagitannins in pomegranate) can help slow the aging process — again by improving mitochondrial function. As reported by Medicalxpress:13
“Pomegranate, a fruit prized by many civilizations for its health benefits, contains ellagitannins. When ingested, these molecules are converted into a compound called urolithin A (UA) in the human gut. The researchers found that UA can slow down the mitochondrial aging process.
The catch is that not everyone produces UA naturally. To get around that problem, and to make sure all participants received an equal dose, the team synthesized the compound.”
About 30 elderly sedentary but otherwise healthy participants were first given a single dose between 250 mg and 2,000 mg of urolithin A.14 A control group received a placebo. No side effects were observed at any dosage. Next, as outlined by the study report, the participants were divided into four different groups, receiving either a placebo or 250 mg, 500 mg or 1,000 mg of UA for 28 days.
Biomarkers associated with cellular and mitochondrial health were assessed, showing the compound stimulates mitochondrial biogenesis, the process by cells increase their mitochondrial mass, i.e., the number of mitochondria within them.
Exercise is well-known to trigger mitochondrial biogenesis,15 resulting in higher glucose uptake by your muscles, which in turn helps lower your blood sugar and improve insulin sensitivity. Overall, the regulation of mitochondrial biogenesis is an important therapeutic target for many conditions.16
“UA is the only known compound that re-establishes cells’ ability to recycle defective mitochondria,” Medicalxpress writes,17 noting that while mitochondrial biogenesis occurs naturally, the efficiency of this process declines with advancing age. This is one of the reasons behind sarcopenia, or the loss of muscle mass.
Johan Auwerx, a professor at the Laboratory of Integrative Systems Physiology told Medicalxpress,18 “These latest findings, which build on previous preclinical trials, really crystallize how UA could be a game-changer for human health.”
Pomegranate may prevent and slow cancer growth
Previous research has shown the antioxidants in pomegranate can inhibit cell proliferation and invasion, and promote apoptosis (programmed cell death) in various cancer cells, including breast19 and prostate cancer cells.20 According to the authors of a 2012 study on prostate cancer:21
“The results of apoptotic analyses implicated that fruit juice might trigger the apoptosis in DU145 cells via death receptor signaling and mitochondrial damage pathway … 11 proteins were deregulated in affected DU145 cells with three upregulated and eight downregulated proteins.
These dys-regulated proteins participated in cytoskeletal functions, antiapoptosis, proteasome activity, NF-?B signaling, cancer cell proliferation, invasion, and angiogenesis …
The analytical results of this study help to provide insight into the molecular mechanism of inducing prostate cancer cell apoptosis by pomegranate fruit juice and to develop a novel mechanism-based chemopreventive strategy for prostate cancer.”
In another study,22 men with prostate cancer who drank 8 ounces of pomegranate juice daily significantly lengthened the time it took for their PSA levels to double — from about 15 months to 54 months. Men whose PSA levels double in a short time are at an increased risk of death from prostate cancer, so the results suggest that pomegranate had a powerfully protective effect.
Pomegranates quench inflammation and protect heart health
The antioxidants in pomegranates also help quench inflammation that contributes to the destruction of cartilage in your joints, a key reason for the pain and stiffness felt by many osteoarthritis sufferers. One study23 even found that pomegranate extract blocked the production of a cartilage-destroying enzyme.
There’s also some theoretical evidence24 suggesting pomegranate juice might be useful for men struggling with mild to moderate erectile dysfunction, thanks to its ability to preserve nitric oxide and enhance its biological actions.25 Nitric oxide relaxes and widens blood vessels, thereby increasing penile blood flow.
As you might expect, the antioxidants in pomegranates also benefit your heart in a number of ways, including lowering blood pressure26 slowing or even reversing the growth of plaque formation in arteries,27 improving blood flow and keeping arteries from becoming thick and stiff.28 As noted in the 2013 paper “Pomegranate for Your Cardiovascular Health”:29
“[P]omegranate is superior in comparison to other antioxidants in protecting low-density lipoprotein (LDL, “the bad cholesterol”) and high-density lipoprotein (HDL, “the good cholesterol”) from oxidation, and as a result it attenuates atherosclerosis development and its consequent cardiovascular events.
Pomegranate antioxidants are not free, but are attached to the pomegranate sugars, and hence were shown to be beneficial even in diabetic patients.
Furthermore, pomegranate antioxidants are unique in their ability to increase the activity of the HDL-associated paraoxonase 1 (PON1), which breaks down harmful oxidized lipids in lipoproteins, in macrophages, and in atherosclerotic plaques … All the above beneficial characteristics make the pomegranate a uniquely healthy fruit.”
Pomegranate peel may be even more potent
What most people fail to appreciate is that over 90% of the pomegranate polyphenols are in the peel, not the fruit. Many people eat the sweet fruit loaded with sugars, and aren’t getting all the benefits they think they are.
Research shows pomegranate peel contains more than twice the amounts of antioxidants — specifically phenolics, flavonoids and proanythocyanidins — than the pulp, and has been shown to protect low-density lipoprotein against oxidation to a far greater degree than pulp.30,31
According to researchers,32 “pomegranate peel extract appeared to have more potential as a health supplement rich in natural antioxidants than the pulp extract and merits further intensive study.” Foodnavigator.com, which reported on the findings, wrote:33
“The pulp yielded 24 milligrams per gram (mg/g) of phenolics, while the peel yielded a whopping 250 mg/g. Flavonoid content was also significantly greater in the peel than the pulp (59 versus 17 mg/g), as were proanythocyanidins (11 versus 5 mg/g) … [T]he vitamin C content was similar for both the pulp and the peel (0.99 versus 0.85 mg/g).”
The peel is very bitter but is available as a powder. It is one of my favorite supplements. I put the powder in capsules and take it that way, as it is far too bitter to swallow otherwise. I think this supplement is best taken when you are in a catabolic or fasting state, either intermittent or partial fasting. I take it at night after a six-hour fast, and in the morning after I have been fasting for 16 to 18 hours.
In my mind timing is everything. Taking this supplement with a big meal that is activating mTOR and anabolism is like driving your car with your foot simultaneously on the brake and accelerator, which is not a good idea.
How to eat pomegranate
It would be fine to eat fresh pomegranates if you are metabolically flexible. Just don’t fool yourself and think you will get all the benefits discussed in this article. Remember, most of the beneficial polyphenols are stored in the peel.
Pomegranates are in season from August to December, hence its moniker, “the jewel of autumn.” Many people enjoy pomegranates alone as a snack, but you can also sprinkle the arils (the juice-filled seed sacs) over salads or cooked dishes. Inside each aril is a crunchy fiber-rich seed. While some people spit the seeds out, you can eat the aril whole, seed and all. To get the arils out, following this simple three-step process described by the POM Council:34
- Cut off the crown, then cut the pomegranate into sections
- Place the section in a bowl of water, then roll out the arils with your fingers (discard everything else)
- Strain out the water and enjoy the arils whole, seeds and all
Italians are reeling from the revelation that a crime ring, which includes a mayor, doctors and social workers, had been brainwashing children to say their parents abused them, so as to easily sell them on to foster families.
So far eighteen people, including the mayor of the town of Bibbiano, near Reggio Emilia in northern Italy, have been arrested.
They were suspected of working together to brainwash the kids, who were taken from disadvantaged families under false pretexts, into believing they’d been abused at home. This was later used as a justification to seize the children and, basically, to sell them to foster parents at a high price.
The psychologists at the Hansel and Gretel Association in the town of Moncalieri, near Turin, have used a variety of bizarre techniques to achieve their sinister goal.
Drake Pardo (age four) was illegally taken from his family by Child Protective Services (CPS) on June 20.
The Pardos are a Texas Home School Coalition (THSC) member family.
THSC attorneys Chris Branson and Julie Jacobson are now representing the Pardos and are attempting to return Drake, a medically fragile child, back to his family.
CPS first made contact with the family on June 7, leaving a business card on the family’s door.
Can’t say I understand all of this, but it appears that various things are coming into balance (Rotational… translational). Green lights may have to do with the next steps for many Light Worker types, waiting for the green light to go to the next phase.
Harbinger means “a person or thing that announces or indicates the approach of something; forerunner”, so it is possible that “Harbingers of Gold present en masse” means something related to a “gold standard” coming in to the financial world, but it could also refer to the energetics of the planet. After all, Trump going to North Korea yesterday might be read as a “gold standard” (Trump has always loved gold… and then there’s the hair) coming in to a previously C_A-owned country.
The last two lines indicate that the “fluff standard” (flamboyants) is being dropped for something more solid (actual world change). More are waking up.
Rotational components balance the translational.
Green lights are viewed and obeyed.
Harbingers of Gold present en masse.
Flamboyants are dropped.
Solids are embraced.