Have you ever heard of teff?

I never had until I was looking at an online store for whole grains. According to it's nutritional values it serves as a good anti-inflammatory food.

It originated in Ethiopia as a foraged wild grass and was eventually cultivated by the highland Ethiopians. In the U.S., Teff crops are being grown in Idaho.

Ounce for ounce, Teff, the smallest grain in the world, supplies more fiber rich bran and nutritious germ than any other grain! It also packs a high mineral content that boasts 17 times the calcium of whole wheat or barley. It takes 150 grains of teff to weigh as much as one grain of wheat which accounts for its high nutritional value. In any grain the nutrients are concentrated in the germ and bran. With teff the germ and bran make up the bulk of the grain and because it is too small to hull, its nutrients are abundant and stay intact.

There are three varieties of Teff - white, brown and red. Each has an almost nutty flavor. The white teff is chestnut-like in taste; the darker colors are more earthy and taste like hazelnuts. Brown teff makes a rich breakfast porridge enjoyed by many.

For those of you who enjoy trying new foods, you might consider this whole grain. If you have experience with teff, please leave a comment and share your thoughts.


Thanks for checking in today. Hope you learned something new that you can share with others. May today bring wonderful blessings to you and your loved ones.

Lowering Triglycerides and Heart Inflammation

When you eat, your body converts calories you don’t need right away into triglycerides. The triglycerides are stored in your fat cells. Later, hormones release triglycerides for energy between meals. If you regularly eat more calories than you burn, particularly “easy” calories like carbohydrates, you most likely have high triglycerides.


C-reactive protein is an indicator of inflammation in the body and high levels of this protein result in heart attack, disease, stroke or sudden cardiac death. C-reactive protein is actually a better indicator of heart health than triglyceride levels according to an article in "The New England Journal of Medicine reported in November of 2002. The American Heart Association agrees." 

Cholesterol lowering medications are big business. Advertising is rampant. These "statins" are effective in treating high cholesterol and may also be prescribed for treatment of high C-reactive protein levels. However these drugs are expensive and dangerous. Muscle reactions have left patients severely disfigured. 

Natural methods of reducing triglycerides and C-reactive protein have been researched by scientists and are being shown to provide effective or better results than drug therapies, without the risks. Some of these natural methods are listed below, as information only. (Please be sure to talk with your healthcare provider before changing your treatment plan.)

1. Decrease or eliminate sweets. 

High carbohydrates bind to fat cells resulting in high triglyceride levels.

2. Decrease or eliminate alcohol.

All types and amounts of alcohol: beer, wine or liquor elevate triglyceride levels.

3. Reduce highly refined carbohydrate foods.

Choose moderate amounts of whole grain foods: brown rice, quinoa, oats, barley and whole grain breads and whole wheat pasta.

4. Choose foods high in Omega 3 fats.

Eat at least 2 servings of fatty fish per week.

5. Lose weight or maintain a healthy weight.

Ask your healthcare professional to assist you in determining the best option available to you for losing excess weight or maintaining a healthy weight.

6. Avoid high fat foods in your diet.

Choose to eat a moderate amount of olive oil. Avoid high fat meats, hot dogs, lunchmeat, sauces and gravies.

7. Eat legumes and high fiber foods.

Consume more beans, whole grains, fresh fruits and vegetables in your daily meals. 

8. Exercise daily.

Exercise will burn off excess triglycerides. Aim for 30-60 minutes per day.

9. Supplements.

Niacin: Ask your doctor about adding this supplement to your daily regiment. Niacin has been shown to decrease C-reactive protein and triglycerides.

Omega 3 Fish Oils: Again ask your doctor about adding this supplement to your daily regiment. Omega 3 fats raise the good cholesterol in your body.

You can be proactive and well informed about natural options available to you when you talk with your healthcare provider. I hope this posting has given you some ideas of ways to change your eating habits to incorporate healthier food choices on a daily basis. This may affect you personally or your loved ones. When preparing foods for a group gathering, offer whole grain dishes and fresh fruit and vegetable options to your friends and family. Lead by example.

Thanks for visiting today. Wishing you all the best as you discover new things to share with others. See you soon!

Resources:

http://www.umassmed.edu/uploadedfiles/LoweringTriglycerides.pdf

http://EzineArticles.com/51523

Asparagus - A High Quality Anti-Inflammatory Food

Asparagus is a perennial plant belonging to the Lily family (Liliaceae). There are approximately 300 varieties of asparagus, but only 20 are edible. In terms of commercial production, China (587,500 tons) and Peru (186,000 tons) are currently the world's largest producers and exporters of asparagus. Next are the United States (102,780 tons) followed by Mexico (67,247 tons).


It's not surprising to see asparagus being heralded as an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients. The medicinal qualities of asparagus have been associated with the phytonutrients present in its roots and shoots, especially one type of phytonutrients called saponins. Saponins have repeatedly been shown to have anti-inflammatory and anti-cancer properties, and have also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels.


In conjunction with these anti-inflammatory phytonutrients, asparagus provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, and the minerals zinc, manganese, and selenium. Asparagus is comparable to vegetables in the cabbage and cauliflower family, while ranking lower than some of the green leafy vegetables like spinach, on the list of foods high in antioxidants.


Asparagus is widely recognized as providing health benefits for our digestive tract as well. The health benefits involve a special area of digestive support called "prebiotics" offered by a compound known as inulin. Asparagus contains concentrations of inulin, a unique type of carbohydrate called a polyfructan. Unlike most other carbs, inulin doesn't get broken down in the first segments of our digestive tract. It passes undigested all the way to our large intestine. Once it arrives at our large intestine, it becomes an ideal food source for certain types of bacteria (like Bifidobacteria and Lactobacilli) that are associated with better nutrient absorption, lower risk of allergy, and lower risk of colon cancer. Anti-inflammatory and antioxidant nutrients are some of the best risk reducers known for chronic health problems.

Preliminary research has found health links between asparagus and type 2 diabetes and heart disease. Asparagus emerges as an excellent source of folic acid and a very good source of vitamins B1, B2, B3 and B6. Asparagus also contains the B vitamins choline, biotin, and pantothenic acid. Because B vitamins play a key role in the metabolism of sugars and starches, they are critical for healthy blood sugar management. And because they play a key role in regulation of homocysteine, they are critical in heart health has well. (Homocysteine is an amino acid, and when it reaches excessive levels in our blood, it is a strong risk factor for heart disease.)


Along with its impressive list of B vitamins, asparagus provides us with about 3 grams of dietary fiber per cup, including more than 1 gram of soluble fiber. Intake of soluble fiber has repeatedly been shown to lower our risk of heart disease, and our risk of type 2 diabetes can be significantly lowered as our intake of dietary fiber increases.



Asparagus should be used within a day or two after purchasing for best freshness, flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel to minimize the "respiration rate" (the speed at which the metabolic breakdown occurs). 


The information in this summary was provided by whfoods.com