Insight for the Day August 30, 2012

"If Sony had launched an iPad a year before Apple, it would not have sold as well. What determines the sales success of a product is the branding."

Raymond Aaron
Author and Speaker

The Missing Key.........an article by Dr Robert Anthony

I thought you would enjoy this metaphor. 

This man gets up every morning, takes his shower, shaves, eats
breakfast and climbs down the stairs and boards the bus for a 45
minute ride.  He steps off the bus and feels the beach under his
feet. 

He walks the beach up and down every day all day long looking for
the Statue of Liberty.  Low and behold there is no Statue of
Liberty.  

As night falls, he stretches and looks out over the water to see
the Santa Monica pier and turns and spins around to see the
"Hollywood" sign.  He boards the bus disappointed again because he
did not find the Statue of Liberty. He has been doing this for
years. Every day he does the same thing. 

Once again he goes to the Santa Monica pier, much more disappointed
than the day before, sits in his chair crying tears of sadness,
dismay, frustration. Finally a woman walks up to him and
asks him why he is so distraught.  The man tells her every day he
comes to the Santa Monica pier to see the Statue of Liberty, but he
can never find it. The woman says to him, "No wonder you cannot
find it. You are in the wrong State."

The lesson here is even if you are a well-meaning person, if you
are in the wrong STATE OF MIND - you will not find what you are
looking for. You must be in the right STATE to achieve anything in
life.

Today will bring you a new awareness, a lesson or a manifestation
that you are making progress - IF YOU LOOK FOR IT!  No matter how
large or small, please record it in your Evidence Journal. It will
only take a few moments and will AUTOMATICALLY put you in the Flow.

Truly Caring for Your Success!

Dr. Robert Anthony

P.S. Everything you desire is available for you NOW if you just
learn how to tune into it -- I show you exactly how to do just
that in "The Secret of Deliberate Creation" and I am so certain
of the amazing results you will get that I put my Quickstart Guarantee
on it -- this is the missing key...
http://clicks.aweber.com/y/ct/?l=MliLY&m=JIJwUmN6hSwS5D&b=8Eeb_kzu7A8rxbjgEz8jWA

Insight for the Day August 29, 2012

"The only certain means of success is to render more and better service than is expected of you, no matter what your task may be."

Og Mandino
1923-1996, Author of The Greatest Salesman In The World 

Today's Recipe - 15-Minute Salmon with Tomato Salsa

Today's Recipe
If you don't know what to serve for dinner tonight ...
If you want a great tasting recipe that also provides over 100% of the daily value for hard-to-find omega-3 fatty acids and vitamin D, try this easy-to-prepare recipe tonight. It only takes 15 minutes and you will have a meal you'll want to share with your best friends. If you want to save time you can use your favorite prepared salsa. Enjoy!
15-Minute Salmon with Tomato Salsa
Prep and Cook Time: 15 minutes
Ingredients:

• 1-1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
• 1 TBS lemon juice
• salt and pepper to taste
• Salsa
• 1 large fresh ripe tomato, seeds and excess pulp removed, diced small pieces, about 1/2 inch
• 3 TBS finely minced onion
• 3 medium cloves garlic, pressed
• 1-2 TBS minced jalapeno pepper (or to taste)
• 1 TBS minced fresh ginger
• 1 TBS coarsely chopped pumpkin seeds
• 1/4 cup chopped fresh cilantro
• 2 TBS lemon juice
• 1 TBS extra virgin olive oil
• salt and black pepper to taste

Directions:

1. To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 1 TBS fresh lemon juice and a little salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Salsa

1. Combine all salsa ingredients.
2. Spoon over salmon.
3. Garnish with mint and a sprinkle of extra virgin olive oil.

Serves 4 Serving Suggestion: Serve with Calabacitas and Brown Rice
Printer Friendly Version of 15-Minute Salmon with Tomato Salsa
In-Depth Nutritional Profile for 15-Minute Salmon with Tomato Salsa
Healthy Food Tip

Does packaged almond milk provide the same health benefits as whole almonds?

Commercially purchased, prepackaged almond milk does not provide nearly the same benefits as whole almonds. It's not even close!
The first ingredient in most almond milks is either water or "almond base" (the latter generally referring to some form of blenderized and filtered almond water). Exactly how much almond is contained in this "almond base" varies from manufacturer to manufacturer. However, if you check the fiber content of your almond milk, that number will give you some clue about the likely amount of almonds included: while there's about one gram of fiber in every seven almonds, many almond milks generally contain zero grams of fiber per eight ounces!
Manufacturers recognize that most consumers aren't purchasing almond milk in order to get the benefit derived from almonds. They view consumers as desiring a substitute for cow's milk that looks, tastes, and flows onto cereal like cow's milk. For this reason, they will often enrich their almond milks with the same nutrients used to enrich cow's milk: vitamins A and D. This step makes the almond milk appear more similar to cow's milk from the consumer perspective. Manufacturers will also often add calcium to show even more similarity between almond milk and cow's milk. (Three-quarters of an ounce of almonds contain approximately the same amount of calories as one cup of skim milk. However, the almonds contain only one-seventh the amount of calcium as found in the milk.)
Most commercially available almond milks don't come close to the World's Healthiest Foods' definition of whole, natural foods. They may contain outstanding individual ingredients, including natural sweeteners and organically grown almonds; they may also be completely free of synthetic additives or preservatives. But they don't provide the benefits of whole, natural foods in terms of nutrient quantity, nutrient diversity, or nutrient combinations.
An alternative to prepackaged, processed almond milk products, of course, is homemade almond milk. Here is a recipe for homemade almond milk that I created for The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating, which is featured on page 537.

• 1 cup almonds, soaked overnight
• 3 pitted dates
• Pinch of salt
• 3 cups water

1. Combine almonds, pitted dates, salt, and water in a blender and blend on high for two minutes.
2. Strain through a cheesecloth-lined strainer into a large measuring cup or bowl. Store in a glass jar in the refrigerator for up to three days.
For more information on this subject, please see:

• Almonds

Insight for the Day August 28, 2012

"Set a goal to achieve something that is so big, so exhilarating that it excites you and scares you at the same time. It must be a goal that is so appealing, so much in line with your spiritual core, that you can't get it out of your mind. If you do not get chills when you set a goal, your not setting big enough goals."

Bob Proctor
Author and Speaker

Insight for Today August 27, 2012

"Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time of which you have any control: now."

Denis Waitley
Author and Speaker

Today's Recipe - Tan Tan Noodles

Today's Recipe
If you don't know what to serve for dinner tonight ...

This great tasting recipe will help you add the health-promoting benefits of buckwheat to your Healthiest Way of Eating.
Tan Tan Noodles
Prep and Cook Time: Prep and cooking time: 15 minutes
Ingredients:

• 1/4 lb soba noodles*
• 1/2 cup minced scallion
• 
  
• Sauce
• 2 TBS peanut butter
• 2 TBS rice vinegar
• 1-1/2 TBS soy sauce
• 1 TBS honey
• 2 medium cloves garlic, chopped
• 2-1/2 TBS minced or grated fresh ginger
• 2 TBS water
• pinch cayenne to taste
• Salt and white pepper to taste
• * for those who are gluten-intolerant, it's possible to find soba noodles that are made from 100% buckwheat rather than part buckwheat and part wheat.

Directions:

1. Bring lightly salted water to a boil and cook soba noodles according to package instructions.
2. While water is coming to a boil, blend sauce ingredients together in a blender and minced scallion.
3. Drain noodles, and toss with sauce and scallion.

Serves 4 as side dishPrinter Friendly Version of Tan Tan Noodles
In-Depth Nutritional Profile for Tan Tan Noodles

Healthy Food Tip

Does eating over 100% of the Daily Value for a nutrient one day mean that you have to avoid taking in so much of that nutrient the next day?

No, eating over 100% of the Daily Value for a nutrient does not mean that you have to compensate by avoiding that nutrient on the following day. Your question is an excellent one, however, and I'd like to take the time to explain more fully how to interpret these percentages, including %DV, that I present in my book, The World's Healthiest Foods, as well as on the World's Healthiest Foods website (www.whfoods.org).
In order to give readers a shorthand method for determining the nutritional benefits of any particular food, we decided to use a concept called "Daily Value" on the World's Healthiest Foods website, which I adapted for The World's Healthiest Foods book. Daily Values are the standards (set by the U.S. Food and Drug Administration, or FDA) by which foods are evaluated on packaging labels. On most packaged foods you'll find an information panel on the back of the package (or sometimes on the side of the package) called "Nutrition Facts." The right hand column in this Nutrition Facts panel always lists "% Daily Value." With a few exceptions, these are the exact same Daily Values that are used in the book and website! You'll notice that these Daily Values are not specific for men versus women, or older persons versus younger persons. They are a "one size fits all" type of measurement. While I know that, in reality, one size does not fit all, I believe that these Daily Values ar e a great shorthand method for selecting foods.

When you get 100% of a nutrient's Daily Value, it means that you are getting enough of the nutrient to meet the average daily need for a generally healthy adult. "100% DV" means that there is enough of the nutrient to cover the general biochemical need for that nutrient in the human body for one day. It does not guarantee, however, that you have enough of the nutrient to meet your personal, individual needs. For example, there are many chronic health problems that deplete certain nutrients from you body. These problems would cause your body to need more than 100% DV as would the use of certain prescription or over-the-counter medications. The 100% DV guideline is simply a ballpark estimate that should get you thinking in the correct general category of nutrition. For example, if you only have 10% DV for a nutrient, you are highly likely to be getting an insufficient amount of that nutrient.

When you go over 100%DV, it simply means that you have provided your body with more than enough of the nutrient to meet your body's general biochemical needs on that day. Your body will decide what to do the extra amount. It may decide to eliminate it altogether, and so you will find it passing out of the body when you urinate or move your bowel. Your body may also decide to store the nutrient, either temporarily or for a longer period of time.

In general, we do not recommend going over approximately 200% DV for any particular nutrient unless you have some evidence to suggest that more than 200% is needed. Many healthcare practitioners go far over 200% DV in recommending nutrient intake to their patients, and many research studies show that even 1000% DV is sometimes needed to meet the body's needs. But unless you know what is happening inside your body from a biochemical and nutrient standpoint, large excesses can also be potentially harmful to your health. This is our reason for suggesting people stay, in general, within a 100-200% DV range, unless under the guidance of a licensed healthcare practitioner.

Insight of the Day 8/23/12

"Don't live down to expectations. Go out there and do something remarkable."

Wendy Wasserstein
1950-2006, Playwright

Today's Recipe - Tomato Dandelion Salad

Today's Recipe
If you don't know what to serve for dinner tonight ...

Low in calories with great flavor this combination of young tender dandelion greens and fresh ripe tomatoes is a great summer salad that's quick and easy to prepare. Add goat cheese for extra protein and enjoy!

Tomato Dandelion Salad
Prep and Cook Time: 15 minutes
Ingredients:

• 1/2 medium sized onion, cut in half and sliced thin
• 2 TBS light vinegar (such as apple cider, rice, or white wine)
• 1 cup hot water
• 2 large red ripe tomatoes
• 3 cups chopped young dandelion greens
• 2 TBS fresh basil cut into large pieces
• Dressing:
• 1-1/2 TBS balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp coarse cracked black pepper
• Extra virgin olive oil to taste
• 1 oz crumpled Chevre goat cheese (optional)

Directions:

1. Thinly slice onion and place in a small bowl. Pour 2 TBS light vinegar and 1 cup hot water over onions and marinate while making rest of salad.
2. Whisk together dressing ingredients adding oil at end a little at a time.
3. Rinse and chop dandelion greens. Place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing.
4. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens.
5. Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.

Serves 4Printer Friendly Version of Tomato Dandelion Salad
In-Depth Nutritional Profile for Tomato Dandelion Salad

Healthy Food Tip

Does eating soy help prevent breast cancer?

I have specific concerns about deliberately increased soy consumption for the purpose of helping prevent breast cancer or its recurrence. Like the editorial conclusion reached by the American Journal of Clinical Nutrition in its review entitled "Phytoestrogens and Breast Cancer" (Ziegler RG. 2004. American Journal of Clinical Nutrition, Vol. 79, pages 183-184), I do not believe that the research supports a recommendation for increased intake of soy phytoestrogens by adult women for the purpose of decreased breast cancer risk.
Some of the most intriguing findings about soybean consumption involve developmental status at the time of soybean consumption. Regular consumption of soy foods during childhood or early adolescence appears to be potentially protective in a way that similar levels of consumption during adulthood are not. This age-dependent character of soy benefits may help explain some of the contradictory results when breast cancer risk in Asian women who grew up consuming soy foods is compared to breast cancer risk in U.S. women who did not.

I am concerned that some animal research has shown genistein-one of soy's premier phytoestrogen isoflavones-to potentially interfere with the activity of tamoxifen, a prescription drug widely used to help inhibit the growth of breast cancer cells. I am also concerned that some studies in postmenopausal women show that the soy isoflavones may have potentially detrimental effects when routinely consumed in deliberately increased amounts. Particularly for women of menopausal age, but also for all women considering increased soy consumption as a means of reducing breast cancer risk, I believe that decisions in this area merit the advice of a licensed healthcare practitioner. There's just too many complications here, and potential variability from individual to individual to proceed in the absence of professional advice.

References

Cooke GM. A review of the animal models used to investigate the health benefits of soy isoflavones. J AOAC Int 2006 Jul-2006 Aug 31;89(4):1215-27.

Duffy C, Perez K, Partridge A. Implications of phytoestrogen intake for breast cancer. CA Cancer J Clin 2007 Sep-2007 Oct 31;57(5):260-77.

Linos E, Willett WC. Diet and breast cancer risk reduction. J Natl Compr Canc Netw 2007 Sep;5(8):711-8.

Messina M, McCaskill-Stevens W, Lampe JW. Addressing the soy and breast cancer relationship: review, commentary, and workshop proceedings. J Natl Cancer Inst 2006 Sep 20;98(18):1275-84.

Michels KB, Mohllajee AP, Roset-Bahmanyar E, et al. Diet and breast cancer: a review of the prospective observational studies. Cancer 2007 Jun 15;109(12 Suppl):2712-49.

Rice S, Whitehead SA. Phytoestrogens and breast cancer--promoters or protectors? Endocr Relat Cancer 2006 Dec;13(4):995-1015.

Tempfer CB, Bentz EK, Leodolter S, Tscherne G, Reuss F, Cross HS, Huber JC. Phytoestrogens in clinical practice: a review of the literature. Fertil Steril 2007 Jun;87(6):1243-9.

Wu AH, Yu MC, Tseng CC, et al. Epidemiology of soy exposures and breast cancer risk. Br J Cancer 2008 Jan 15;98(1):9-14.

Wuttke W, Jarry H, Seidlova-Wuttke D. Isoflavones--safe food additives or dangerous drugs? Ageing Res Rev 2007 Aug;6(2):150-88.

Great Quote by Lucille Ball

Today's Recipe - Poached Halibut with Fennel and Cauliflower

Today's Recipe
If you don't know what to serve for dinner tonight ...
If you want to enjoy great flavor along with an excellent source of vitamins, add this easy-to-prepare recipe to your Healthiest Way of Eating. The recipe creates a delicious broth, which you will want to savor to the very last drop.

Poached Halibut with Fennel and Cauliflower
Prep and Cook Time: 30 minutes
Ingredients:

• 1-1/2 lbs halibut, cut into 8 pieces
• 1 TBS fresh lemon juice
• 1TBS + 1 cup chicken or vegetable broth
• 1 medium sized onion, cut in half and sliced medium thick
• 1 large carrot, turned into 11/2 inch pieces
• 1-1/2 cups cauliflower florets, cut into quarters
• 1 medium sized fennel bulb, sliced medium thick
• 5 medium cloves garlic, pressed
• salt and black pepper to taste
• chopped fennel green tops for garnish

Directions:

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their hidden health-promoting properties.
2. Rub halibut with lemon juice and season with a little salt and pepper. Set aside.
3. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently.
4. Add rest of broth and carrots. Simmer on medium heat for about 10 minutes covered.
5. Add cauliflower, fennel, and garlic. Place halibut steaks on top and continue to cook covered for about 6 more minutes. Season with salt and pepper
6. Serve halibut with vegetables and broth. Sprinkle with chopped fennel greens.

Serves 4 Serving Suggestions:

• Brown Rice

Printer Friendly Version of Poached Halibut with Fennel and Cauliflower
In-Depth Nutritional Profile for Poached Halibut with Fennel and Cauliflower
Healthy Food Tip

Does consuming too much lemon juice cause harm to tooth enamel?

Over time, it is definitely possible for regular consumption of lemon juice to erode part of the outside enamel layer of our teeth. Lemon juice is highly acidic, and it's especially high in one acid called citric acid.
The enamel surface of our teeth is highly mineralized; the key mineral in our tooth enamel is called hydroxyapatite, and it's primarily a calcium- and phosphorus-containing crystal-like substance. The chemistry of citric acid and calcium is such that certain forms of each substance like to join together and form calcium citrate. This electrochemical fit between citric acid and calcium is the reason that fruits high in citric acid can erode the tooth enamel. Most of the studies on this subject have involved orange juice rather than lemon juice. The results with orange juice are sometimes mixed, but orange juice (with a pH between 3 and 4) is not as acidic as lemon juice (with a pH between 2 and 3). Still, for both citrus fruits, the principles behind tooth enamel erosion would be basically the same.
Some healthcare practitioners suggest drinking citrus fruits through a straw to avoid this possible damage to the tooth enamel. I don't have any problem with that suggestion. But what I would like to see (and have not seen) is research showing exactly how much lemon juice it takes to produce this possible erosion of the tooth enamel. I'd guess that a very small amount (for example, one-quarter of a teaspoon) in a full eight-ounce glass of water might not have enough acidity to pose a significant risk. Until I see that kind of research, however, I'd recommend any strong lemon juice consumption be done through a straw and that lemon water be made as dilute as possible, with just enough lemon juice to provide a delicious flavor but not enough to greatly upset the naturally neutral pH of pure water (7.0).
For more iniformation on this topic, see:

• Lemon and Limes

References:
Barbour ME, Parker DM, et al. Human Enamel Erosion in Constant Composition Citric Acid Solutions as a Function of Degree of Saturation with Respect to Hydroxyapatite. J. Oral Rehabil. 2005(1):16-21.
Rees J, Loyn T, and Gilmour A. Does Low Acid Orange Juice Equal Low Erosion? Dent Update. 2006;33(4):242-4.
West NX, Hughes JA, et al. Development of Low Lrosive Carbonated Fruit Drinks 2. Evaluation of an Experimental Carbonated Blackcurrant Drink Compared to a Conventional Carbonated Drink. J Dent. 2003;31(5):361-5.
Hunter ML, Hughes JA, Parker DM, et al. Development of Low Erosive Carbonated Fruit Drinks. 1. Evaluation of Two Experimental Orange Drinks in Vitro and in Situ. J Dent. 2003;31(4):253-60.
Oussama A, Touhami M, Mbarki M. In Vitro and in Vivo Study of Effect of Lemon Juice on Urinary Lithogenesis. Arch Esp Urol . 2005;58(10):1087-92.
Seltzer MA, Low RK, McDonald M, et al. Dietary Manipulation With Lemonade to Treat Hypocitraturic Calcium Nephrolithiasis. J Urol. 15 1996;6(3):907-9.

Ever feel like you are paddling upstream? - article by Dr Robert Anthony

Life is like taking a trip on the river and reacting to the FLOW. 
It is always about the FLOW.  The problem is most people take their
boat down to the river, put it in the river and then they
invariably turn it UPSTREAM and start paddling hard against the
current.  It never occurs to them to go downstream because they
think they have to struggle to have what they want. 

Here is a simple idea.  Why not go WITH the current instead of
fighting AGAINST the current? But you may say, "Struggle and hard
work is the only way to get what you want."  That's crazy! Here is
the important point - NOTHING YOU WANT IS UPSTREAM. Ever!  

Every bit of struggle and determination, all that "I am going to
heal myself", "I am going to fix this", "I am going to make this
better", all of that has you focused UPSTREAM. What I want is for 
you to feel the ease of letting go of struggle. You don't even
have to turn your boat around in the stream and begin paddling
downstream - just let go of the oars (struggle) and the current
will turn you automatically!

This is not about teaching you to go with the stream because you
have no choice. This is about asking the question and helping you
answer it.  Are you going willingly?  Are you going toward your
natural unfolding willingly, or are you going to continue to paddle
upstream? In every moment the choice of which way you are going to
go is yours. 

Today will bring you a new awareness, a lesson or a manifestation
that you are making progress - IF YOU LOOK FOR IT!  No matter how
large or small, please record it in your Evidence Journal. It will
only take a few moments and will AUTOMATICALLY put you in the Flow.

Truly Caring for Your Success!

Dr. Robert Anthony

P.S. Struggle is a big issue when it comes to weight loss --
the challenge is that most people try to use 'will power' to 
lose the weight -- my program Zero Resistance Weight Release
shows you exactly how to release the weight forever -- no 
will power needed -- find out more about how you can be one of
the success stories I'm looking for here...
http://clicks.aweber.com/y/ct/?l=MliLY&m=Iq_IwCMm_SwS5D&b=JBqGtY3L_No9rBfh.bQzzw

Insight for the Day 8/22/12

"The time is always right to do what is right."

Martin Luther King, Jr.
1929-1968, Civil Rights Leader

Today's Recipe - Greek Salad

Today's Recipe
If you don't know what to serve for dinner tonight ...
The chopped mint adds an unusual twist to this easy-to-prepare salad that is great for lunch.

Greek Salad
Prep and Cook Time: 10 minutes
Ingredients:

• 4 cups salad greens
• 2 TBS chopped mint
• 3 TBS crumbled feta cheese
• 2 TBS chopped olives
• 1/2 cup garbanzo beans
• 1 TBS extra virgin olive oil
• 1 TBS red wine vinegar
• sea salt and pepper to taste

Directions:

1. Combine first five ingredients.
2. Toss with olive oil and vinegar, and add salt and pepper to taste.

Serves 1 Printer Friendly Version of Greek Salad
In-Depth Nutritional Profile for Greek Salad
Healthy Food Tip

The Latest News About Olives

Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world's most widely enjoyed foods. Technically classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years) we commonly think about olives not as fruit but as a zesty vegetable that can be added to salads, meat and poultry dishes and, of course, pizza. Most olives from California and the Mediterranean region in Europe are harvested from late September through November.
While some olives can be eaten right off of the tree, most olives sold commercially have been processed to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. In the United States, where most olives come from California, olives are typically green in color, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the color and co mposition of the olives.

What's New and Beneficial About Olives

• Dozens of health-protective nutrients have been identified in olives, and recent studies have taken a very close look at olive varieties, olive processing, and changes that take place in olive nutrients. The overall conclusion from these studies is exciting for anyone who loves olives of all varieties. Greek-style black olives, Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidant and anti-inflammatory nutrients. While there are trade-offs that occur during olive ripening and olive curing - for example, decreased oleuropein with advanced stages of ripening yet increased amounts of anthocyanins - it's impossible to rule out any single type of olive as being unworthy of consideration as a uniquely health-supportive food, particularly in terms of antioxidant and anti-inflammatory benefits.
• Hydroxytyrosol, an olive phytonutrient that has long been linked to cancer prevention, is now regarded as having the potential to help us prevent bone loss as well. Several recent laboratory animal studies have found increased depositing of calcium in bone and decreased loss of total bone mass following consumption of this olive phytonutrient (as well as oleuropein, another key phytonutrient found in olives). These findings are fascinating, since consumption of a Mediterranean Diet has long been associated with decreased risk of osteoporosis, and olives often find themselves on center stage in Mediterranean Diet studies.
• In traditional herbal medicine practices, preparations from olives and olive leaves have often been used in treatment of inflammatory problems, including allergy-related inflammation. New research may help explain how olives work to provide us with anti-inflammatory benefits, especially during circumstances involving allergy. Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in olive extracts may help to lessen a cell's histamine response. Because histamine is a molecule that can get overproduced in allergy-related conditions and can be a key player in the inflammatory process, it's likely that the anti-inflammatory benefits we get from olives involve this anti-histamine pathway. It's also possible that olives may have a special role to play as part of an overall anti-allergenic diet.

WHFoods Recommendations for Olives

While olives have been traditionally sold in jars and cans, many stores are now offering them in bulk in large barrels or bins (often called an "olive bar"). Buying bulk olives will allow you to experiment with many different types with which you may be unfamiliar and to purchase only as many as you need at one time. It's also not uncommon to find several different textures, including shiny, wilted, or cracked. The size of olives may range from fairly small to fairly large or jumbo. Each of these options among olive varieties can provide you with valuable health benefits. In general, regardless of the variety you choose, select olives that still display a reasonable about of firmness and are not overly soft or mushy. If you purchase olives in bulk, make sure that the store has a good turnover and keeps their olives immersed in brine for freshness and to retain moistness.

Health Benefits of Eating Olives

Olives provide numerous health benefits including:

• Anti-oxidant support
• Anti-inflammatory protection
• Anti-cancer benefits

For more details on olives' health benefits, see this section of our olives write-up.

Nutritional Profile of Olives

Olives are a remarkable source of antioxidant and anti-inflammatory phytonutrients. Most prominent are two simple phenols (tyrosol and hydroxytyrosol) and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Flavonoids - including apigenin, luteolin, cyanidins, and peonidins) are typically provided in valuable amounts by lives, as are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid. The phytonutrient content of olives depends upon olive variety, stage of maturation, and post-harvest treatment. Olives are a very good source of monounsaturated fat (in the form of oleic acid) and a good source of iron, vitamin E, copper, and dietary fiber.
For more on this nutrient-rich food, including references related to this Latest News, see our write-up on olives.

Insight for the Day 8/21/12

"The most important thing in any relationship is not what you get but what you give... In any case, the giving of love is an education in itself."

Eleanor Roosevelt
1884-1962, American First Lady and Social Activist

Insight for the Day 8/20/12

"Those who are lifting the world upward and onward are those who encourage more than criticize."

Elizabeth Harrison
1849-1927, Educator

The Truth About Manifestation - an article by Dr Robert Anthony

 

Everything that manifests in your life or anybody else's life that
you are observing, is nothing more than an indication of your 
vibrational frequency.  It is an INDICATOR.  Indicators are 
manifestations of what you have been doing vibrationally. Period.  
So if wonderful things are happening, you are receiving 
indications of the vibrations you have been sending out. If things 
have been out of control in your life, then you've got negative 
manifestations of what you have been offering vibrationally.  

Indicators are just that - indicators.  You don't want to kill the
messenger. You don't go to the gas station when the gas gauge is on
empty and lay your head on the steering wheel in utter despair and
say, "Oh look at what I have done. The gas gauge is on empty but I
kept driving. My life is a mess". The gas gauge is an indicator and
you know you have to do something about it.  You don't paste a
happy face sticker over the gas gauge because it is depressing to
see you are on empty.  And you don't usually wait until you are
completely out of gas and standing on the side of the road. You
fill it up don't you?

That's what we are talking about here. We are talking about your
indicator that lets you know what your habit of thought has been. 
And if you have been feeling pretty crummy lately then it is time
for a fill up. If things are not going the way you want them to - 
it's time to change your thoughts about it.  It's time to offer
some more deliberate thought. It's time to seek a better attitude.
It's time to stop blaming yourself and others, stop feeling sorry
for yourself and become more positive, even in the smallest way. 
Don't blame your "indicator". Instead, train your mind to look for
the good things in your life and you will find them.

Today will bring you a new awareness, a lesson or a manifestation
that you are making progress - IF YOU LOOK FOR IT!  No matter how
large or small, please record it in your Evidence Journal. It will
only take a few moments and will AUTOMATICALLY put you in the Flow.

Truly Caring for Your Success!

Dr. Robert Anthony
http://clicks.aweber.com/y/ct/?l=MliLY&m=Iwqp2cgrVSwS5D&b=6uIHVlg604Af6dNsYKtuHQ

Today's Recipe - Sweet N' Sour Cod with Cabbage and Broccoli

Today's Recipe
If you don't know what to serve for dinner tonight ...
If you are watching your weight, this is a great health-promoting recipe for you. It's not just low in calories it also adds a wealth of nutrients, especially health-promoting vitamins C and K, to your Healthiest Way of Eating. Enjoy!
Sweet N' Sour Cod with Cabbage and Broccoli
Prep and Cook Time: 20 minutes
Ingredients:

• 1/2 medium onion, sliced medium thick
• 4 medium cloves garlic, pressed
• 1 TBS chicken or vegetable broth broth
• 1 TBS minced fresh ginger
• 2 cups small broccoli florets, cut into about 1/2-inch pieces with no stem
• 1 lb cod filet, cut into 1-inch pieces (use thick filets)
• 4 cups finely shredded green cabbage
• 2 TBS chopped fresh cilantro
• salt and white pepper to taste
• 1 TBS sesame seeds
• 
  
• Sweet n' Sour Sauce
• 3 TBS soy sauce
• 1/4 cup rice vinegar
• 1/4 cup mirin rice wine
• 2 TBS chicken or vegetable broth
• 2 TBS honey
• salt and white pepper to taste

Directions:

1. Slice onion and mince garlic and let sit for 5 minutes to bring out their health-promoting properties.
2. Mix together all sauce ingredients and simmer in a small saucepan over high heat for about 15 minutes, reducing it to half the volume. Set aside. This will intensify the flavor.
3. While sauce is reducing, prepare rest of ingredients.
4. Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Stir-Fry onion in broth for 1 minute over medium high heat, stirring constantly.
5. Add garlic, ginger, and cod and continue to stir-fry for another 2 minutes.
6. Add broccoli and continue to stir-fry for another minute.
7. Add cabbage and continue to stir-fry for another 2-3 minutes, stirring constantly.
8. Add sweet n' sour sauce, cilantro, salt and pepper to taste. Sprinkle with sesame seeds.

Serves 4 Serving Suggestion: Serve with

• Seaweed Rice

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Healthy Food Tip

Do you not agree that meat has harmful effects on the human body over time?

I do not believe that research supports the perspective that eating meat necessarily has negative harmful consequences. The impact of meat-eating depends completely on (1) the type of meat eaten, (2) the frequency with which meat is eaten, (3) how much meat is eaten, and (4) how well the meat is matched to a person's biochemical individuality.
Eating non-organic, high-fat cuts of meat (like rib meat) in any significant amount does clearly pose health risks. These risks includes cardiovascular risks related to saturated fat intake, cancer risks related to growth hormone residues, and immune system risks related to antibiotic residues.
Certified organic lean meat (cut from the round bone, like top round, bottom round, or eye of round) eaten in moderate amounts (four to six ounces) twice a week might be highly beneficial to some people's lifelong health. If you look at the research behind a diet like the Paleolithic Diet, you'll find that non-domesticated animals, living in the wild, often have very different types of fat than most of the domesticated, ranch-raised, and grain-fed animals that are raised today. You'll also find that in general, animals living in the wild have a far lower percent body fat than the animals we raise for meat.
While WHFoods website and The World's Healthiest Foods book do emphasize organically grown plant-based foods, I think that lean meat (as well as other animal-based foods such as poultry and seafood) can play an important role in a Healthiest Way of Eating for many people. These foods are incredibly rich in many nutrients-including zinc, iron, vitamin B12, and others—that are more difficult to find in such concentrated amounts in plant-based foods. These foods do contain saturated fat and cholesterol. Yet, I think that by picking lean cuts and including them as a balanced part of a meal as opposed to making them the center stage of the meal (for example, having a dinner meal that includes three to four ounces of meat vs. a sixteen-ounce t-bone steak), people can enjoy meat's nutritional benefits while still ascribing to dietary guidelines important for maintaining optimal health.
Yet, this is not to say that I advocate meat-eating for everyone. The physiological needs of some people can make them better suited for a meat-containing diet while other people's physiological needs may make them better suited to a diet that avoids these foods.
I do think that the quality of the meat is important, which is why I emphasize organically raised meat in website and my book. The organic standards not only regulate the use of drugs and hormones in meat but also the treatment and environment in which the animals are raised. I am happy that this arena of information—the humane treatment of animals—is becoming more widely discussed. Should people choose to eat meat (or poultry or seafood) I think that an inherent respect needs to be in place as we honor our connection to the world around us.
For more information on this topic, see:

• Beef, lean organic
• Lamb, loin
• Venison
• Why Organic Foods are Better for Health

Insight of the Day 8/16/12

"Man is fond of counting his troubles, but he does not count his joys. If he counted them up as he ought to, he would see that every lot has enough happiness provided for it."

Fyodor Dostoevsky
1821-1881, Writer

Insight of the Day 8/15/12

"Our goals can only be reached through a vehicle of a plan, in which we must fervently believe, and upon which we must vigorously act. There is no other route to success."

Stephen A. Brennan

Today's Recipe - Grape and Arugula Salad

Today's Recipe
If you don't know what to serve for dinner tonight ...
This easy-to-prepare salad recipe makes a wonderful accompaniment to almost any meal and provides a good source of vitamins C, and K and calcium.

Grape and Arugula Salad
Prep and Cook Time: 10 minutes
Ingredients:

• 1 cup seedless green grapes
• 4 cups arugula
• 3 oz gorgonzola cheese
• 2 TBS thinly sliced fresh fennel
• Dressing
• 1 TBS extra virgin olive oil
• 1 TBS fresh lemon juice
• salt and cracked black pepper to taste

Directions:

1. Wash and dry grapes, arugula, and fennel in a salad spinner if you have one. Otherwise dry with paper towels so dressing is not diluted.
2. Arrange on plate with cheese and drizzle with dressing. Finish off with cracked black pepper.

Serves 4 Printer Friendly Version of Grape and Arugula Salad
In-Depth Nutritional Profile for Grape and Arugula Salad
Healthy Food Tip

The Latest News About Grapes

Grapes that are eaten as is or used in a recipe are called table grapes and as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit). While table, wine, and raisin grapes come from the same family (Vitaceae) and genus (Vitis) of plant, there are about 60 different species of this plant type, and within these 60 species, there are literally thousands of grape varieties.
While we often think about the Mediterranean as the home for all grapes, this amazing food is actually native to many parts of the world, including regions in Asia, Africa, and North America. From a botanical standpoint, one of the most widely cultivated table and wine grapes is Vitis vinifera (Common Grape Vine), and several thousand varieties of this grape exist across Europe. In the United States, native species of Vitis grapes include Vitis labrusca (which includes the Concord grape) and Vitis rotundifolia (which includes the muscadine grapes).

What's New and Beneficial About Grapes

• Grapes have long been classified as a low glycemic index (GI) food, with GI values ranging between 43-53. But having a low GI value is not necessarily the same as having blood sugar benefits. In the case of grapes, recent studies have shown that the low GI value of grapes is also a good indicator of this fruit's blood sugar benefits. Better blood sugar balance, better insulin regulation, and increased insulin sensitivity have now been connected with intake of grape juices, grape extracts, and individual phytonutrients found in grapes.
• Several grape phytonutrients are now believed to play a role in longevity. At the top of the list in this area of research is resveratrol (a stilbene phytonutrient present mostly in grape skins, but also in grape seeds and grape flesh). Resveratrol has recently been shown to increase expression of three genes all related to longevity. (These three genes are SirT1s, Fox0s, and PBEFs.) Interestingly, some researchers have shown a parallel between activation of these longevity genes by resveratrol and activation by calorie-restricted diets. In aging and longevity research, our ability to get optimal nutrition for the fewest possible amount of calories is related to our longevity, and the more we can decrease our calories while staying optimally nourished, the better our chances of healthy aging and longevity.
• The 2011 edition of the Shopper's Guide to Pesticides by the Environmental Working Group has once again identified conventionally grown grapes as one of most problematic fruits and vegetables in terms of pesticide residues. There's new evidence that pesticide residues can be successfully avoided by purchase of certified organic grapes. In a recent study of 99 vineyards in the Aegean Sea area of the Mediterranean, pesticide residues were found on conventionally grown table grapes, but were determined to be undetectable on grapes that had been organically grown. This new evidence adds to our confidence about the added health benefits of selecting organically grown grapes.

WHFoods Recommendations

In our Healthiest Way of Eating Plan, we encourage the consumption of 5-10 servings of fruits-plus-vegetables (combined) eat day. We believe that the balance between fruits and vegetables can vary from day to day, depending upon personal health factors, personal taste preferences, and optimal combining of foods in recipes as well as meals. We recognize that our recommendation calls for a more generous amount of fruits and vegetables than the amount recommended by the Centers for Disease Control (CDC) at the U.S. Department of Health and Human Services (DHHS). The CDC recommends between 1.5-2.5 cups of fruit and 2.5-4.0 cups of vegetables per day, as well as a target goal of at least 5 fruit-plus-vegetable servings (combined) per day. We recommend that you set your fruit goals higher than these CDC amounts. Based on the scientific research, we believe it's going to take closer to 3 fruit servings per day (consisting of one cup's worth of fruit per serving, or 3 cups total per day) to provide you with optimum health benefits.
With respect to berries (and remembering that grapes are included among the berry fruits), we recommend that you include berries at least 3-4 times per week within your fruit servings. In several of our sample meal plans, we include berries on a daily basis! It would definitely not be a mistake for you to include a serving of either grapes, raspberries, blueberries, strawberries, cranberries or other berries in your daily meal plan! When you're including grapes among your daily fruit servings, you should treat one cup as the equivalent of approximately 15-20 grapes. In practice, what this means is that on any given day, if you decide that you would like to consume all 3 of your fruit servings from this delicious food, you can feel confident enjoying up to 45-60 grapes! On another day, if you are primarily in the mood for other kinds of fresh fruit, there is still plenty of room within this 3-serving range to include so me fresh grapes on a salad, or enjoy a small cluster along with a snack.

Health Benefits

Grapes provide numerous health benefits including:

• Antioxidant benefits
• Anti-inflammatory benefits
• Cardiovascular benefits
• Blood sugar benefits
• Anti-aging and longevity benefits
• Cognitive benefits
• Anti-microbial protection
• Anti-cancer support

For more details on grapes' health benefits, see this section of our grapes write-up.

Nutritional Profile

Grapes are an outstanding source of phytonutrients, especially phenols and polyphenols. The phytonutrients in grapes can differ not only due to growing conditions but also from species to species and variety to variety. Taken as a group, grapes offer phytonutrients in 5 basic categories: flavanols and flavonols (both flavonoids); phenolic acids; stilbenes; and carotneoids. Grape flavonoids include catechins, epicatechins, procyanidins, quercetin, and petunidin. Grape phenolic acids include coumaric acid, caffeic acid, ferulic acid, and gallic acid. Stilbenes in grapes include resveratrol, piceatannol, and pterostilbene. The carotenoids beta-carotene, lutein, and zeaxanthin are also provided in valuable amounts in many varieties of grape. Grapes are excellent sources of free radical-scavenging manganese and good sources of heart-healthy vitamin B6 and potassium, energy-producing thiamin (vitamin B1), and immune-supportive vitamin C.
For more on this nutrient-rich fruit, including references related to this Latest News, see our write-up on grapes.

If you have any questions about today's Healthy Food Tip Ask George Your Question

Insight of the Day 8/14/12

"Create the highest, grandest vision possible for your life, because you become what you believe."

Oprah Winfrey
Talk Show Host, Actress, Producer and Philanthropist

Insight of the Day 8/13/12

"The difference in winning and losing is most often... not quitting."

Walt Disney
1901-1966, Animator and Film Producer

The #1 food ingredient secretly making us fat (Article

As you know, we are big fans of eating natural foods
and avoided processed junk.
So today we want to talk about some important information from
Dr. Charles of Fat Loss Factor.
On his website he goes into detail about the #1 food
ingredient secretly making us fat.
Click Here
What's this dangerous ingredient?
High Fructose Corn Syrup, which is a man
made sweetener that is cheaper to produce
and actually sweeter than sugar.
Here's what makes it so harmful:
When HFCS is ingested, it travels straight to the
liver which turns the tasty, sugary liquid into FAT.
HFCS does not cause the pancreas to produce
insulin. As a result, our bodies are "tricked" into a
vicious cycle, eating food that gets immediately stored
as fat and never feeling full.
It is associated with blood sugar problems, ADD/ADHD,
depression, fatigue, B vitamin deficiency, indigestion, tooth
decay, and most importantly... WEIGHT GAIN
So what's the solution? Just avoid HFCS?
Unfortunately it's not that easy.
You see, HFCS is added to so many foods that
historically have not contained sugar, like peanut butter,
bread, yogurt and juices.
So it's very difficult to avoid completely.
Also, even if you eliminated HFCS from your diet,
it wouldn't repair the damage that has already been done.
There's another step you have to take first.
This is exactly why Dr. Charles created his Fat Loss Factor
program... to help your body repair the damage from
toxins like HFCS... and lose a lot of weight in the process.
The video on his website will give you more details and
has a lot of awesome free info about weight loss in it:
The food industry is well aware that HFCS is a problem. But
instead of eliminating HFCS, the corn lobby in Washington,
DC has asked the FDA to change the name of HFCS to
"corn sugar."
They think that just changing the name will fool us into thinking
it's healthier.
So you can't rely on the food industry to help you eat
healthier foods and lose weight. You need to take action on
your own. Fat Loss Factor will make it possible for you to
do just that.
==>>> Watch The Video Here
P. S. Fat Loss Factor costs less than a session with a personal
trainer and there's a money back guarantee. Give it a try
and let us know how it goes.
Go here


Enjoy!

Today's Recipe - 10-Minute Orange Treat

Today's Recipe
If you don't know what to serve for dessert tonight ...
Try this tangy dessert tonight. One serving contains just 81 calories!

10-Minute Orange Treat
Prep and Cook Time: 10 minutes
Ingredients:

• 1/2 tsp grated lemon rind*
• 1/2 TBS fresh lemon juice
• 2 TBS honey
• 2-1/2 TBS low-fat yogurt
• 2 medium oranges
• Optional: Top with orange zest

Directions:

1. In a small bowl, whisk lemon rind, lemon juice and honey until the honey is incorporated.
2. Add yogurt and whisk thoroughly.
3. Peel and separate the individual sections of the orange. Be sure to remove the membrane covering from each section. Cut the sections into thirds crosswise. Place in 2 dessert bowls.
4. Spoon sauce over the oranges.

*Use an organic lemon for zest, if possible.
Serves 2
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In-Depth Nutritional Profile for 10-Minute Orange Treat
Healthy Food Tip

Do you know where in the digestive system vitamins and minerals enter the bloodstream?

While different vitamins and minerals are absorbed as they pass through different areas of the digestive tract (mouth, esophagus, stomach, small and large intestine), they technically never enter the bloodstream directly from the digestive system. This is because these nutrients are first absorbed from the digestive tract into the epithelial cells that line the digestive tract before they enter the bloodstream. Once they have been absorbed into the epithelial cells they are no longer considered to part of the digestive system. (In the case of highly fat-soluble nutrients, like fat-soluble vitamins, there is yet another step between absorption and the bloodstream. After these water-soluble nutrients get packaged by the endothelial cells lining the intestine in more complicated molecules, they are sent not into the bloodstream, but into the vessels of the lymphatic system. Only following their passage through the lymphatics do they eventually arrive at the bloodstream.)
As noted above, nutrients undergo absorption in different areas of the digestive tract. For example, some nutrients can even undergo absorption at the very beginning of the digestive tract-inside the mouth! We know that vitamins B6, B12, C, and folate can be absorbed in this way, and so can the mineral zinc. (You'll find "sublingual" or "under-the-tongue" supplements in most health food stores for exactly this reason.) Exactly how much vitamin and mineral absorption takes place in your mouth, however, depends on the form in which these vitamins and minerals are found in your food, how long you chew the food in question, the enzyme contents of your saliva, and many other critical factors. In general, we get relatively little vitamin and mineral absorption in the mouth, but what we do get may be very important. There is good research in this area for supplements, and we need better research in this area for foods.
After the mouth, the next potential absorption site in our digestive tract is the stomach. While some vitamin and mineral absorption may also take place directly through the wall of your stomach, this amount appears to be minor and has not traditionally been considered to be part of our vitamin and mineral absorption process. Exceptions here would be the minerals, copper, iodine, fluoride, and molybdenum, which may be significantly absorbed directly from the stomach.
The small intestine is by far the most important site in our digestive tract for both vitamin and mineral absorption. The small intestine is quite long (many feet in length) and virtually all vitamins and minerals can be absorbed from different areas along its surface. The part of the intestine closest to the stomach (called the duodenum) and the middle part of the small intestine (called the jejunum) specialize in absorption of most minerals. The vitamins are also spotlighted in these areas, with the exception of vitamin B12, whose primary absorption site is the very last segment of the small intestine, called the ileum. Literally hundreds of nutritive substances are absorbed from the small intestine.
The last part of the digestive tract-the large intestine-is particularly important for the absorption of vitamin K, biotin, and the electrolyte minerals (sodium, chloride, and potassium).
For more information on this topic:

• Calcium
• Iron
• Magnesium
• Vitamin B12

If you have any questions about today's Healthy Food Tip Ask George Your Question

Change your vibration and XXXXX MUST change - article by Dr Robert Anthony

In the past, I have talked to you before about indicators.  
The indicator we receive most is negative emotion.  But it 
can be any type of indicator that tells us we are out of 
vibrational alignment.  Health issues, relationship problems, 
business problems are all indicators of vibration.  Change 
the vibration and the indication must change. 

Anytime you are in some situation where it is not as you want it to
be - it causes you to ask for a change. In that moment of asking,
Source Energy answers then lines up circumstances and events and a
rush of energy moves through a veritable vortex. The energy moves
quickly and instantaneously towards the fulfillment of EVERYTHING
you ask for. The question is, "Are you up to speed with that energy
stream?" 

In these days of fast moving energy, the stream is moving so fast
that if you get a little out of alignment with it, the results will
show up fast and usually in a big way.  In other words, when you
are in a car going 100 mph, you pay more attention than if your car
is going 5 mph.  If the car you are driving at 100 mph hits a tree,
it is a much bigger problem for you than if you were driving at 5
mph.

We are living in a world of fast moving energy. You cannot be
sloppy with your thinking in an environment where energy is moving
so fast. You have got to pay attention to your thoughts. 

But paying attention to your thoughts is nearly impossible. Let's
face it, most people can't even control their kids, let alone
control their thoughts. Monitoring your thoughts is hopeless. So
don't monitor your thoughts, just monitor the way you FEEL. Decide
right now that you want to feel good as much as possible and you
are going to use the power of your mind to focus on better and
better feeling thoughts. 

I am sure you are determined to think more deliberately and focus on things
you want. I also realize that can be a little tricky when you are
in the middle of something you don't want.  You can't just pretend
it does not exist or pretend it is not happening. You can't just 
withdraw from your work or withdraw from your relationships. 
In other words, you cannot just withdraw from where you are 
because it has your attention.  You must work out of it one step 
at a time.

Today will bring you a new awareness, a lesson or a manifestation
that you are making progress - IF YOU LOOK FOR IT!  No matter how
large or small, please record it in your Evidence Journal. It will
only take a few moments and will AUTOMATICALLY put you in the Flow.

Truly Caring for Your Success!

Dr. Robert Anthony

P.S. The Secret of Deliberate Creation is here...
http://clicks.aweber.com/y/ct/?l=MliLY&m=IrPHig.j3SwS5D&b=AlFKNNntbvc6N2.9x2opsw

Today's Recipe - Healthy Sautéed Seafood with Asparagus

Today's Recipe
If you don't know what to serve for dinner tonight ...This easy-to-prepare recipe adds a combination of flavors that is both complex and delicious to your Healthiest Way of Eating. And you get a full meal for only 254 calories! Enjoy!   Healthy Sautéed Seafood with Asparagus Prep and Cook Time: 25 minutes Ingredients:

• 1 medium onion, cut in half and sliced medium thick
• 1 TBS chicken or vegetable broth
• 1 TBS minced fresh ginger
• 3 medium cloves garlic, chopped
• 2 cups fresh sliced shiitake mushrooms
• 1 bunch thin asparagus, cut in 2" lengths (discard bottom fourth)
• 1/4 cup fresh lemon juice
• 2 TBS soy sauce)
• 2 TBS mirin wine
• pinch red pepper flakes
• 3/4 lb cod fillet cut into 1 inch pieces
• 8 large scallops
• 8 large shrimp, peeled and deveined
• 1 cup cherry tomatoes cut in quarters
• 1/4 cup chopped fresh cilantro
• salt and white pepper to taste

Directions:

1. Slice onion and chop garlic and let sit for 5-10 minutes to enhance its health-promoting benefits.
2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Sauté onion in broth over medium high heat for 2 minutes, stirring constantly. Add ginger, garlic, mushrooms and asparagus. Continue to stir-fry for another 3 minutes, stirring constantly.
3. Add lemon juice, soy sauce, mirin, red pepper flakes, cod, scallops, and shrimp and stir to mix well. Cover and simmer for just about 5 minutes stirring occasionally on medium heat.
4. Toss in tomatoes, cilantro, salt and pepper. Serve.

Serves 4
Serving Suggestions:

• Serve with Brown Rice

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Do wild-caught and farm-raised fish feature similar omega-3 fatty acid profiles?

When it comes to omega-3 fatty acids, the amount found in any fish depends on (1) the species of fish, and (2) what the fish eats. Most fish do not contain significant amounts of omega-3 fatty acids.When it comes to omega-3s, your best bets are salmon, followed by trout, sardines, herring, and whitefish. Wild-caught versions of these fish and organically farmed versions should be similar in omega-3 content, but when these fish have been non-organically farmed, they cannot be counted on for their omega-3s. If you're going after farmed fish for your omega-3s, I recommend that you stick with organically farmed versions.One other fish I would like to mention here in terms of omega-3s is mackerel (especially king mackerel and Atlantic mackerel). Even though mackerel is rich in omega-3s, when they have been wild-caught or non-organically farmed, I do not recommend their consumption due to the excessively high levels of mercury that they may contain. Although I am not aware of any farmed and certified organic mackerel currently available in the marketplace, I would be more open to these certified organic forms if they became available.

If you have any questions about today's Healthy Food Tip Ask

Insight of the Day 8/9/12

"Gratitude is a quality similar to electricity: it must be produced and discharged and used up in order to exist at all."

William Faulkner
1897-1962, Writer and Nobel Prize Laureate

Insight of the Day 8/8/12

"A life spent making mistakes is not only more honorable but more useful than a life spent doing nothing."

George Bernard Shaw
1856-1950, Playwright

Today's Recipe - Salmon, Cucumber, Dill Salad

Today's Recipe
If you don't know what to serve for dinner tonight ...Salmon, especially Chinook (king) salmon, is a great way to add more of those hard-to-find omega-3 fatty acids to your Healthiest Way of Eating. One serving of this flavorful salad contains 103% of the daily value for health-promoting omega-3s as well as over 100% DV for health-promoting vitamin D and tryptophan. Enjoy!   Salmon, Cucumber, Dill Salad Prep and Cook Time: 20 minutes Ingredients:

• 11/2 lbs salmon filet, cut into 4 pieces, skin and bones removed
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1 large cucumber, peeled (if not organic), cut in half lengthwise, seeds scooped out, diced in ½ inch cubes
• 1 large ripe fresh tomato, seeds, excess pulp removed, diced
• 1 medium ripe, but firm avocado, diced in 1/2-inch cubes
• 2 TBS chopped fresh chives (or 2/3 tsp dried chives)
• 3 medium cloves garlic, pressed
• 11/2 TBS chopped fresh dill (or 11/2 tsp dried dill weed)
• 2 + 1 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• salt and cracked black pepper to taste

Directions:

1. Press garlic and let sit for 5 minutest to bring out its health-promoting properties.
2. Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
3. Rub salmon with 2 tsp fresh lemon juice, salt, and pepper.
4. While pan is heating, mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
5. Place salmon on hot pan and cook for about 7 minutes, depending upon thickness.
6. Divide cucumber mixture between 4 plates and serve with salmon.

Serves 4
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The Latest News About Cucumbers

Next to tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world. They are enjoyed on virtually all continents and you will find them being incorporated into all types of cuisine.Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. "Slicing cucumbers" are produced for fresh consumption. "Pickling cucumbers" are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers are usually smaller and have thinner skins.

What's New and Beneficial About Cucumbers

• Researchers have long been familiar with the presence of unique polyphenols in plants called lignans, and these health-benefiting substances have been studied extensively in cruciferous vegetables (like broccoli or cabbage) and allium vegetables (like onion or garlic). Recent studies, however, have begun to pay more attention to the lignan content of other vegetables, including cucumbers. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol--three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.
• Fresh extracts from cucumbers have recently been show to have both antioxidant and anti-inflammatory properties. While research in this area must still be considered preliminary--since it's only been conducted on animals in a lab setting--the findings are clear and consistent. Substances in fresh cucumber extracts help scavenge free radicals, help improve antioxidant status, inhibit the activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), and prevent overproduction of nitric oxide in situations where it could pose health risks. It's highly likely that cucumber phytonutrients play a key role in providing these antioxidant and anti-inflammatory benefits, supporting health alongside of the conventional antioxidant nutrients--including vitamin C, beta-carotene, and manganeseâ€"of which cucumbers are an important source.
• As a member of the Cucurbitaceae family of plants, cucumbers are a rich source of triterpene phytonutrients called cucurbitacins. Cucurbitacins A, B, C, D and E are all contained in fresh cucumber. They have been the subject of active and ongoing research to determine the extent and nature of their anti-cancer properties. Scientists have already determined that several different signaling pathways (for example, the JAK-STAT and MAPK pathways) required for cancer cell development and survival can be blocked by activity of cucurbitacins. We expect to see human studies that confirm the anti-cancer benefits of cucumbers in the everyday diet.

WHFoods Recommendations for Cucumbers

It is important to remember that the skins and seeds of cucumbers are both rich in nutrients. In fact, the nutrient richness of both plant parts is significantly higher than the flesh. For this reason, consumption of both skins and seeds is desirable from a nutritional standpoint.Both conventionally grown and organically grown cucumbers may have been waxed. However, the only waxes that can be used on organically grown cucumbers are non-synthetic waxes, and these waxes must be free of all chemical contaminants that are prohibited under organic regulations. Conventionally grown cucumbers may be waxed with synthetic waxes that contain unwanted chemical contaminants. For these reasons, we recommend leaving the skin of organically grown cucumbers intact regardless of whether the organically grown cucumber has been waxed. For conventionally grown cucumbers, we recommend removal of the waxed skin. For conventionally grown cucumbers that have not been waxed, we don't have a good research basis for recommending either removal or non-removal of the skin. However, if you do decide to consume the skin of a non-waxed, conventionally grown cucumber, we recommend thorough washing of the whole cucumber under cool running water while gently scrubbing with a natural bristle brush.Some people have a personal preference for removal of cucumber seeds, and we respect this preference. The seeds can easily be removed from a cucumber if it's cut lengthwise and the tip of a spoon is used to gently scoop out the seeds. Our general recommendation, however, is to keep and consume the seeds, since they are an unusually rich source of nutrients.

Health Benefits of Eating Cucumbers

Cucumbers provide numerous health benefits including:

• Antioxidant protection
• Anti-inflammatory support
• Anti-cancer benefits

For more details on cucumbers' health benefits, see this section of our cucumbers write-up.

Nutritional Profile of Cucumbers

Cucumbers provide us with a variety of health-supportive phytonutrients. Included among these phytonutrients are flavonoids (apigenin, luteolin, quercetin, and kaempferol), lignans (pinoresinol, lariciresinol, and secoisolariciresinol), and triterpenes (cucurbitacins A, B, C, and D).Cucumbers are also a very good source of free radical-scavenging vitamin C and the enzyme-cofactor molybdenum. They are also a good source of vision-supporitve vitamin A; heart-healthy potassium, folate, dietary fiber and magnesium; and bone-supportive manganese. They also contain the important nail health-promoting mineral silica.For more on this nutrient-rich food, including references related to this Latest News, see our write-up on cucumbers.