I love cranberries, and frankly, I have every reason to. Aside from their diverse culinary implementations, cranberries are, in my humble opinion, a super food. Charged with antioxidants and nutrients, cranberries aren’t only for the holiday table.

Some nutritional benefits of cranberries

This deep crimson and tart autumn fruit is packed with healthy phenolic acid, an antioxidant that keeps bacteria from adhering to the urinary tract, helping to prevent the dreaded UTI. These protective effects also serve to benefit men, as it helps protect the prostate as well.

And studies have shown that cranberries may help prevent colon cancer by calming inflammation. Being well endowed with dietary fiber and vitamin C also makes cranberries even more festive than the season would suggest. All this vitamin C contributes to the health of the heart, our lifeline, as one study found that young adults with higher plasma vitamin C also had lower blood pressure.

Cranberries also lend themselves to many culinary combinations, which make them easy to get  into your body!

Compare and contrast fresh vs. frozen cranberries

Fresh Cranberries: They’re available from September to November are perfect for baking and sauce-making, but I prefer to blend them into a juice. The process of making fresh cranberry juice is little involved, but completely worth it.

Here’s a quick recipe: add 4 cups of fresh cranberries to a lemon juice and water mixture. Blend on medium speed for 2 to 3 minutes, or until a thick liquid is achieved, and all the solid chunks have disappeared.

Place the lidded blender container in the refrigerator and allow it to seep together overnight. Remove the container in the morning to find the liquids separated, and strain the cranberry juice through a fine mesh strainer into a medium saucepan. Discard any solid material, and you’ll have a fresh tart cranberry juice!

Frozen Cranberries: These will be available year round. So when the fresh variety is out of season, frozen cranberries are a perfect and equally nutritious option. They’re perfect in a holiday smoothie!

Here’s a quick recipe: blend 1 ½ cup frozen berries, ¾ cup vanilla almond milk, 1 cup water, ½ tsp cinnamon, 1 tsp honey and 1 tbsp Greek  yogurt until smooth. Enjoy your very festive and heart-healthy winter smoothie!

There are plenty of ways to utilize this wonderful autumn berry – whether frozen or fresh – so you can enjoy the benefits of cranberries year round!

photo: ScienceDaily

As we breeze our way into Fall, comfort food is the name of the game. Root vegetables offer not only comfort, but also the grounding needed to get up and going as the weather turns colder. Let’s consider the simple and unassuming, but wildly popular, potato!

Nutritional info on potatoes

A single cup serving of a potato is a good source of:

• Vitamin C (25% of DV)
• Vitamin B6 (20% of DV)
• Copper (20% of DV)
• Potassium (15% of DV)
• Manganese (14% of DV)
• Dietary Fiber (14% of DV)

Nutritionally dense, the same 1 cup serving is only 58 calories.

To keep the benefits of this fibrous veggie intact, avoid adding butter or sour cream, or deep frying. For a bit of healthful flavor, add some yogurt and chives. Not only will you be getting the probiotic power of yogurt, but also the protein power.

Antioxidant Phytonutrients are part of this tuber’s charm. Included are carotennoids, flavonoids, and caffeic acid, and patatin, all which knock-out free radicals. New research from the Agricultural Research Service has found that the potato is an antioxidant powerhouse that can contend with the goodness found in spinach, broccoli, and Brussels sprouts. Potatoes are a lively and nutritional addition to your diet.

Potato Lore

Potatoes are from South America and have been grown in the Andes for somewhere between 4,000-7,000 years.  The potato is easy to grow in high altitudes, which explains its profundity. There are over 5,000 varieties of potatoes in the world and 3,000 of them are grown in the Andes. Of all of these, about 100 are cultivated for edibility.

The potato was introduced to Europe by Spanish explorers in the 16^th century. Spanish sailors used potatoes aboard ship to prevent scurvy.

Yet, the spread of the potato was hard-won. Even though the potato is easy and inexpensive to grow, people were suspicious of this tuber since it is a member of the nightshade (translated as ‘poisonous’) family. But also, because the potato went unmentioned in biblical texts, some people believed that potatoes would cause disease.

Of course, the famous Irish Potato Famine is legendary, causing one of the largest diasporas in history. A blight caused widespread starvation throughout Ireland, killing over 750,000 people. As a result, hundreds of thousands of people emigrated from Ireland to find succor elsewhere.

Potatoes were imported to the United States in the 18^th century by the Irish (irony, anyone?) Due to prejudice and distrust, non-Irish immigrants avoided this tuber. It wasn’t until the 19^th century, with proven ease of cultivation and cheap production, that the potato finally caught on.

Over time, the reputation of this vegetable changed, but only with a grand marketing scheme. Many governments made efforts to ‘rebrand’ the potato. And the rest, as they say, is history - the potato is now the #1 produced veggie crop in the world.

Selection and Storage of potatoes

Avoid purchasing the big plastic bag of potatoes. The plastic can sometimes hasten the decay of the entire bag of potatoes. Instead, choose from the bulk bin, which allows you to choose each potato individually. Don’t bother with potatoes that have been pre-cleaned. A potato still in its ‘dirt’ has greater protection from any bacteria that may be picked up along its transport from farm to store.

Choose tubers that are firm and smooth. Pass up any that are oddly shaped or showing dry or wet rot. Avoid potatoes that are sprouting or green in color. The green coloring is indicative of solanine, a toxic substance which can cause headaches, diarrhea, and circulatory or respiratory issues.

Potatoes store best in a dark, dry place, with a temperature between 45-50^o F (7-10^oC). And while most modern families don’t have a root cellar, you should be able to find a place in your home where you can emulate these conditions.

But avoid the fridge as it breaks down the starch in the tuber into sugar—destroying the taste of the potato. Avoid direct sunlight as it hastens decay and the production of solanine. Store potatoes in a paper or burlap sack. Don’t store potatoes near any onions as they will hasten each other’s decay.

Potato Apple Harvest Pancakes

Combined with the harvest sweetness of apples, Potato Apple Pancakes offer the perfect weekend pick-me-up to get your day flowing!

• 2 cups potato pulp
• ½ cup apple pulp - Click here for nutritional benefits of Apples
• 1 ½ cups almond or other nut milk - Click here for a nutritional profile on Almonds
• 4 egg whites or egg replacement
• ½ cups spelt or quinoa flour
• ½ tsp pepper
• 1 ½ tsps sea salt or real salt
• Oil spray, ghee, or light oil for cooking
• Apple topping (recipe below)

Mix all pulp and nut milk in a small bowl. In a large bowl, mix egg whites, flour, and spices. Add pulp mixture and blend. Heat oil in a large frying pan. Use 3 Tbs of batter per pancake. Brown until crispy on each side. Serve with Apple Topping.

Apple Topping

• Apple pulp
• Add ½ tsp of apple juice to moisten

Conversion Guide

• 6 medium apples = 2 cups of juice
• 6 medium apples = 1 ½ cups of pulp
• 8 potatoes = approx 2 cups pulp

October is breast cancer awareness month, so in the spirit of thinking pink I felt compelled to share my thoughts on cancer as a whole.

With the recent passing of the late, great Steve Jobs, it would seem that no one is safe from this horrendous disease. There is no amount of money, power or influence that can exempt one from such a damning diagnoses.

The number of people contracting cancer is rising by the day, and it begs the question – Why? Part of the reason is the way we treat our bodies, the foods we put in it and the level of exercise we require it to perform. Doctors speculate as to what causes certain cancers, but no one factor has been isolated.

Yes it’s true that smoking, tanning and poor diet elevates the risk, but there are people who have smoked and tanned since Pan Am was the airline of choice, yet they remain cancer free.

Regardless, one thing that all health professionals can agree on is that a diet rich in plants and fiber can help prevent cancer – and juicing, when paired with a healthy lifestyle, is one of the most effective ways to reduce your risk of cancer because basically, fruits and vegetables are loaded with all sorts of vitamins and minerals that build up and heal your body.

Often, cancer is attributable to many years of eating fatty, processed and refined foods that destroy the body and wear it down. The positive effects of juicing can help revitalize those damaged cells within our bodies.

The reason why juicing for cancer works is that it allows you to consume a high amount of fruits and vegetables. People often ask me why I juice and whether they need to juice in order to feel the same effects. The answer of course is no, however, juicing fruits and vegetables is a simple and easy way get daily vitamins and minerals. So whether you eat or drink it, make sure you’re consuming lots of fresh produce.

There are things that can increase the effectiveness of juicing for cancer prevention:

• Make your juice at home. This way you control exactly what is in your juice.
• Drink juices high in carotenoids. Carotenoids give fruits and vegetables their color, and are well known to prevent and minimize cancer risk. Try adding a carrot or two to each juice you make.
• Drink juices high in lycophene. It’s a powerful antioxidant, and studies have already shown some cancer-preventing effects, especially for prostate cancer. Lycophene is high in fruits like tomatoes, strawberries and watermelon.
• Consume lots of fiber. Fiber is an essential part of a healthy diet, and lack of fiber is one of the largest causes of bowel cancer in men and women. Juicing often removes the fiber (pulp), so make sure to integrate fiber into your diet. This means eating fruits and vegetables in addition to juicing. Or, you can always add the pulp back into your juice or use it while cooking.
• If you have the means, go organic. Organic products will be pesticide free and grown in nutrient-rich soil.
• A number of green juices are a good source of Vitamin E.
• Fruit juices are a great source of essential minerals like iron, copper, potassium, sodium, iodine and magnesium.
• Juice regularly. The benefits of juicing fresh fruits and vegetables are realized over a long period of time. Make juicing a part of your daily routine in order to see and feel those lasting effects.
• Use variety to not only make it more interesting, but also to derive maximum benefits from various fruits and vegetables.

UTIs, or urinary tract infections, aren’t the most exciting topic to discuss, but boy are they pesky and surprisingly prevalent in women. I have a friend who gets them almost monthly, and although I am one of the lucky few who manages to remain UTI free, I suffer watching my friend in pain.

And after yet another UTI, she pleaded with me to help her find a method of prevention. For those predisposed to UTI’s, prevention is the name of the game. Because if left untreated, a urinary tract infection can balloon into a kidney infection – and that is no fun at all.

The first things to know are the signs of a UTI. The common symptoms are:

• An urge to urinate more often
• Decreased quantity of urine passed
• Pain during and after urination (usually a burning or stinging sensation)

Symptoms of a serious urinary tract infection may include nausea, fever, vomiting and constant pain in the abdominal region. If you find yourself experiencing these symptoms often or intensely, it may be too late for the following natural remedies to take effect, so please consult with your doctor.

So, how can you prevent this uncomfortable affliction naturally? You know us – with juice, of course!

• Cranberry juice is perhaps the most well known UTI remedy. This little red jewel has long been prized for its ability to clear up infections. A study conducted in 2002 showed that cranberry juice or cranberry tablets relieved UTI symptoms better than a placebo. Pure cranberry juice is recommended, as certain juice blends may not contain a high enough concentrate of cranberry to be effective. They’re also more likely to be loaded with sugar, which can help breed certain bacteria.

• Blueberries, although not as well recognized as cranberries for treating a UTI, have also been shown to be an effective remedy. You can eat fresh organic blueberries, make a smoothie from frozen berries, or even blend blueberry juice with cranberry juice to harness the healing power of both of these berries. I like hybrid vehicles and hybrid healing juice blends!

• Pineapples are rich in vitamin C and bromelain, helping you fight off infection while also reducing inflammation. Bromelain has been shown to help resolve urinary tract infections, while vitamin C is a known immunity booster.

• Water. This is a no brainer, as hydrating with water is a benchmark remedy for almost any illness. But drinking plenty of fluids is extremely important in the case against urinary tract infections, especially. It allows the body to flush bacteria out of the urinary tract. Since urination can be painful with a UTI, you may be tempted to drink less. But if you keep up your fluid intake constant, you will mostly likely notice a reduction in pain more quickly than if you did not. Yet another wonderful case for the divine H₂O!

Urinary tract infections are uncomfortable and extremely inconvenient. But if you, like many (both women and men) suffer from them chronically, these natural remedies may be exactly what the doctor ordered!

*NOTE: If you plan on purchasing these juices, be sure to get the unsweetened and organic varieties; added sugars may serve only to exacerbate the condition.

I hope you had a chance to partake in some of the passion offered up by Libidinous Liquids: Smoothing Up Your Sex Life, Part I. And if you had some success and some fun, here are a few other whole foods to add to your “A Game”!

More Foods for a Healthy Sex Life

Chiles: due to their potent capsaicin content, chiles, have a knack for heating things up in the bedroom, too. Capsaicin is what gives the heat and spice to peppers. Eating spicy foods triggers the release of endorphins in our brain.

Chiles, therefore, is a Dr. Feelgood for your brain and your body.  Through the stimulation of our nerve endings and heart rate, chiles move our blood to important sexy areas.

By the way, if you’re preparing chiles as an aphrodisiac, wear gloves! The spice of chiles and tender flesh does not go hand-in-hand.

Fennel: This bulb’s libido-enhancing effects are mostly experienced by women. Fennel is rich in phytoestrogens, which is a naturally occurring estrogen-like substance found in plants. For more information on fennel and how it contributes to sexual health and longevity, click here.

Figs: They have uber amounts of amino acids which are known to increase sexual stamina through the quick delivery of nitric oxide through the body. Figs are also considered an aphrodisiac because they heighten our sexual interest through simply their appearance, smell, and flavor.

Garlic: While it may seem like an odd inclusion, garlic is a sexual powerhouse. Garlic has a lot of zinc, which is considered to be a libido boost. Garlic also has and action ingredient called allicin. Allicin can improve blood flow to the sexual organs of both men and women. The allicin is only activated once the garlic is chopped or crushed. Click here to learn more about the clove, its proper preparation, and its many benefits.

Ginger: This eclectic little root stimulates circulation and increases blood flow to vital sexual organs. It has been used for centuries to help both genders get back into the sexual groove. It improves libido all around, and it also can halt premature ejaculation. Ginger root is mentioned in both the Kama Sutra and the Koran as a stimulant for sexual health.

Papaya: This fruit is an estrogenic; in other words, it contains compounds that act like estrogen. Papaya is thought to increase libido and drive in women.

Pomegranate: It’s known by many around the world as the “love apple” for it’s aphrodisiac properties that arouse sexual desire. Pomegranates help the body to produce nitric oxide, which opens ups blood vessels.

Ultimately, this increases the flow of blood into and around sexual organs and enhances the libido. It seems as if drinking pomegranate juice is more effective than eating the seeds of the fruit, but sharing a pomegranate with your partner is pretty sexy!

Pumpkin Seeds: And what great timing, too! Pumpkin seeds contain a large amount of zinc which assists in the production of testosterone and sustains sexual interest in women. Pumpkin seeds also carry essential omega 3’s which helps to produce prostaglandus – an enzyme that feeds sexual health. Pumpkin seeds can enhance potency, drive, and fertility.

Pomegranate Ginger Punch

• fresh pomegranate juice
• 1-2 one inch slices of fresh ginger root
• dash of cinnamon
• fresh-pressed apple cider or juice
• splash of fresh orange juice
• water to dilute as needed

This is a strong punch, so play around with the recipe until it suits your taste. Make a little or a lot!

Add a few or all of these foods to your diet. Claim or reclaim your sexual health, stamina, and drive. And remember to always play safe!

I recently came down with something…it wasn’t a cold, and it wasn’t a flu, though. It was some sort of hybrid. It gave me chills, a fever, aches, stuffy nose, cloudiness, a cough, and all around grossness.

I continue to be baffled by how at one moment I was sweating buckets and the next I was freezing. Many people weighed in my illness, some saying to starve it, others telling me to feed this bugger until it receded.

Ahh – well meaning friends and family, although kind with their donations of advice, so often polarized in their thinking. So instead of trying to wade through the many suggestions (my brain was far too cloudy for such an undertaking), I decided to prescribe myself rest and hydration.

Seeing as I could only stand for two minutes at a time before feeling dizzy and weak, I chose to juice an amazing amount of cucumber and keep the juice at hand. Cucumber is nature’s hydrator, comprised of almost 95% water and containing many nutrients key to vitality and recovery.

The cucumber contains alkaline-forming minerals and is an excellent source of vitamin C and A (anti-oxidants), folate, manganese, molybdenum, potassium, silica, sulfur, and lesser amounts of vitamin B complex, sodium, calcium, phosphorus and chlorine – whew – rendering cucumber a more nutritious hydration method than water alone.

And, as I was easily able to sweat through any garment I was wearing during the height of my illness, I found solace in the temperature regulating properties found in cucumber juice, which topped it off as a highly suitable drink when feeling feverish.

Here’s a few tips to keep in mind when searching for the best cucumber to hydrate you back to wellness!

• Choose cucumbers that are dark green in color and firm to the touch.
• Avoid those that are yellowish or are wrinkled at either ends.
• Thinner cucumbers have fewer seeds than those that are thicker.
• Store cucumbers in the fridge to retain its freshness.
• Cut cucumbers should be kept wrapped up or in an air-tight container and stored in the fridge.
• Consume your cut cucumbers within a day or two.

And as a caution to those worried about pesticides, where possible, buy organic as cucumbers may be waxed or washed with pesticides.  If you’ve opted for the non-organic option, wash cucumber under cold running water and scrub gently with a vegetable brush.  It might help also to soak it for 5-10 minutes with 1-2 tablespoon apple cider vinegar, too.

What kinds of fruit or veggies have you juiced while feeling ill?

Dark chocolate and raw oysters historically hold the claim to fame as aphrodisiacs. However, it seems that many whole fruits and vegetables and a few spices are giving these two some competition in the bedroom.

An aphrodisiac is a substance that is purported to increase the libido. Luckily, for us healthy juicers and raw food eaters, there are plenty of fruits and vegetables that will naturally enhance sexual desire in both men and women.

Enjoy this list of libidinous foods, juice them up in interesting combinations and let us know how it goes! With both the recipe and the, ahem. . . well, you know. . .

Food and Sex: A Winning Combination

Almonds contain essential fatty acids which assist in the production and regulation of male hormones. Almond lore says that the smell of these delectable treats arouse a woman’s passion. Almonds have a long and distinguished history as a sexual stimulate and stimulating fertility. Click here for additional nutritional information on almonds.

Asparagus contains a massive amount of Vitamin E, which has a reputation as being the “sex vitamin”. A solid dose of Vitamin E will boost the libido in both men and women. It’s suggested that for the most advantageous effect, eat asparagus for three days prior to sexual engagement (or just eat a lot of asparagus regularly and go with the spontaneity!)

Avocado contains a large dose of folic acid and vitamin B6 which together increases the production and regulation of testosterone. Eating avocado can increase the sexual drive in both men and women. Add an avocado to a smoothie, a juice, or eat it raw out of the skin. In avocado lore, the Aztecs called the tree ahuacatl, or “testicle tree”! If you’re watching your weight, be wary of eating large amounts of avocado since they are high in calories. Excess weight can lower your libido.

Bananas contain an enzyme called bromelain, which stimulates the male libido. Bananas also contain riboflavin and potassium which helps to convert carbs into raw energy and, like the avocado, increases sex hormone production.

Basil is a powerful herb that produces a general sense of well-being in both mind and body. Basil increases circulation when eaten. And when smelled, basil can also increase the sex drive. They say that the oil from this plant was used as a perfume by prostitutes to attract customers back in the day!

Blueberries and their antioxidant power can increase your sexual stamina. So while it may not increase your drive, they will certainly keep your drivetrain on course once you’re on the road!

Cardamom is an aromatic spice known to increase sexual stimulation rapidly. It is said to be especially helpful in treating male impotence. Caramom contains cineole, a nervous system stimulant (think of your brain as your biggest sex organ), and is also thought to increase blood flow to certain parts of the body.

Celery is an unassuming vegetable that’s two-fold in it’s usefulness for both sexes. Celery contains the male hormone called androsterone. This substance is released through male perspiration. Yes, I’m talking about pheromones!

Men, by eating celery, you’ll increase the potency of your pheromones and attract those who may be sniffing for your particular brand of chemicals. As a result, women who eat celery are more ‘in the mood’ than ever for sexual connection.

Meet For A Drink: Banana, Almond, and Cardamom Smoothie

• 1 medium banana, peeled
• 1 cup unsweetened, almond milk.  Choose an organic brand or make your own.
• 1 tbs raw, unsalted almond butter
• ½ to 1 tsp cardamom
• Honey or agave nectar to taste

Mix everything up in a blender and enjoy! Alternatively, blend your smoothie and heat it up a bit to serve it warm and cuddle up next to your partner. Don’t forget to make enough for two!

Have you had your daily intake of sodium hexametaphosphate today? No? How about your acesulfame potassium and neotame? Oh, you’re dropping the ball, babe.

And while those sound like the chemically-engineered atomic compounds that fuse together inside a nuclear reactor to produce wattage, they were at one point scientifically developed in laboratories – owned by Proctor & Gamble and the Coca Cola Company, that is.

Yes, there are examples of just one of the many “ingredients” found in popular, artificially-flavored fruit drinks produced by the two global conglomerates. More specifically, they’re found in childhood favorites Sunny D and MinuteMaid.

But is it really “juice”? We’ve put together a split comparison of some ingredients found in juice vs. artificially manufactured juice-flavored drinks – you decide!

A Bittersweet Breakup

I used to affectionately drink Sunny D and MinuteMaid, and although I haven’t picked either up since I was probably 16 years old, I’m sure it tastes just the same. It’s not like I chose it or anything – it’s just what you drink when you’re a kid.

I grew up and still live in beautiful Palm Beach County, Florida, near the intracoastal no less. Summer tot league baseball games and Sunny D epitomizes what growing up meant to me.

But these days, and for many, many more years going forward, I’m an adult that will need nutritious food and drink. I’ve also got a kick-ass juicer!

MinuteMaid is much healthier in comparison to Sunny D, evidenced by just a quick glance at each drink’s nutritional facts label. There’s much less sodium and sugar in any MinuteMaid-brand drink. But still, it has just as many sketchy ingredients.

Many would argue that it’s a matter of convenience when justifying the purchase and consumption of either of these drinks. That’s totally valid and understandable. It takes more time and money to purchase a juicer, fruits, and veggies, prepare the drinks, and clean the equipment versus just buying a 6-pack.

But maybe there are other benefits for the argument of fresh juice versus manufactured drinks we might be overlooking:

Packaging: think of all that plastic. Sunny D comes in plastic bottles, wrapped in a plastic label, arranged in a package that’s also wrapped in plastic. MinuteMaid comes in aluminum cans with a plastic holder, sitting on a cardboard palate. Or they come in the same cans, packaged inside a cardboard box.

Purchase just one 6-pack of each once a month for a year (an underestimate for the typical household, I’m sure!), and you’ve got a lot of garbage to deal with. Hopefully, most of us are recycling!

Nutrients: the health benefits and nutrients in fresh juice are virtually endless. From mind to body to spirit, fresh juice is inimitable and quenches like no other.

Expense: in the long-run, the overall benefits certainly outweigh the increased costs. Spread the cost of the juicer and the fruits out over 5 years (see example below), and compare that to an average estimate of around 4.99 per 6-pack of your favorite brand of manufactured juice.

*Pictures reproduced without permission, copyright Coca-Cola Company and Proctor & Gamble (please don’t sue us!)

Share your thoughts below!

Let’s learn more about Omega 3 fatty acids, why they’re important, and how you can get them if you’re not into eating fish.

Taken from Wikipedia:

N−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are essential unsaturated fatty acids with a double bond (C=C) starting after the third carbon atom from the end of the carbon chain.

Uhhh…yeah. That didn’t help me the first time I read it either, so I’ve taken the liberty to translate all of that for us:

Fatty acids are essential to human development and growth from an early age. In adults, they help reduce or regulate our heart rate, blood pressure, and immune system. Omega 3’s are the most nutritionally dense fatty acid, and it’s easiest to get. Fatty acids, therefore, are good.

Ah, that’s better! There have been all kinds of elaborate studies conducted since the discovery of the fatty acid chains in the 1930’s by beaker-toting scientists and biologists in lab coats with full, glorious white mustaches and wild, Einstein-esque hair.

Experts have long acknowledged the benefits of fatty acids, and Omega 3’s in particular, to have a dramatic impact on the body’s ability to produce and store energy, move oxygen more efficiently through the bloodstream, and aid in the transportation of important vitamins and nutrients like triglycerides.

For a more comprehensive list of things omega 3’s are good at doing, check out this article BodyBuilding.com.

Sources (and alternatives) for getting your Omega 3’s

Eating just about any family of fish and other seafood is the most common, most reliable, and quickest way to get your omega 3 intake, but it’s not the only way. For vegetarians, those who are allergic, or those like my brother who simply can’t stand the sight or smell of seafood, you’ve got a lot of options!

Vegetarians

Seeds – flaxseed, flaxseed oil, chia seeds, and even hemp seeds pack the omega 3’s in little packages. Best of all, they can be found in just about any grocery store or market you regularly visit. For some awesome ideas on what to do with hemp seeds, check out this article.

Nuts – Just about any nut you can eat is a great source of omega 3′s. But walnuts in particular are made up of about 6% ALA, the measurement of how much fatty acid a food contains.

Herbs – If you can get your hands on Perilla, a herb more commonly available in Asia that’s closely related to fennel, you’ll be putting tons of omega 3’s in your body. That’s because it’s ALA content is made up of 60% of fatty acids.

Leafy greens – although the dietary amount of omega 3’s is less in leafy greens than many other alternatives, they make the list thanks to the combination of their fatty acids and all the other vitamins, minerals, and healthy benefits leafy greens give us.

Supplements – supplements derived from sources like algae can be a great way to deliver your daily intake of omega 3’s. Most supplements are made using extractions from many different types of veggie and plant oils like those found in krill, corn, sunflower, and soy beans.

Note – if you haven’t read about this recently, it’s worth it to be aware: the media has been in upheaval since the October edition of the Journal of the American Media Association featured a study that suggested omega 3 supplements have been doing more harm than good on many users, especially for older women. Read the latest findings on Omega 3 supplement dangers here.

Other animal sources of omega 3’s

Omega 3 occurs naturally in all kinds of meat, from beef to chicken to lamb. Farm-raised cattle that feed naturally on grass have been shown to contain the most concentration of omega 3’s. Eggs are also a great source for this essential fatty acid.

Whatever your preferences, omega 3’s should be an important part of your everyday diet. Thankfully, it’s not too hard to find!

Alzheimer’s runs in my family, and the memory of dealing with my grandmother struggle with this terrible disease still cuts me deeply. Not only does it take your life, but it steals memories and moments that lay buried inside; since she has passed, I think daily about how to prevent myself and any other family members from falling ill Alzheimer’s.

My grandmothers death was one of the many catalysts that propelled me to change my life. Scientist have linked aluminum, cell phones and a host of other things to the onset of Alzheimer’s. But one thing that they can all agree on is that prevention comes from the food we eat and the lifestyle choices we make even before even one symptom surfaces.

What we’ve learned about the food and drink link so far

A 10-year research study followed approximately 2,000 Japanese Americans in Hiroshima, Japan; Oahu, Hawaii; and Seattle, Washington. Participants underwent a physical examination beginning in 1992, and their mental function was tested every two years following.

Those who drank juice three or more times per week experienced a 76% reduced risk for Alzheimer’s. Those who drank juice once or twice a week experienced a 16% reduced risk. The results suggested that polyphenols, a type of anti-oxidant, might have a protective effect on the brain, preventing or reducing dementia and Alzheimer’s.

The lead author of the report did fact attribute the preventative effect to polyphenols, rather than the general antioxidants in fruit juices. Polyphenols are found in the outer sections of fruits and vegetables, only in the peel or skin. When you process the whole fruit, they go into the juice.

While here is some disagreement about the effectiveness of the antioxidants found in vitamin C, vitamin E, selenium, green tea and gingko biloba, drinking fruit and vegetable juice three or more times a week has been shown to not only reduce the risk of developing Alzheimer’s, but also to slow the early stages of the disease.

More focus on what we “should be doing”

It is very easy to get lost in all the information telling us what NOT to eat or NOT to do in order to prevent a disease such as Alzheimer’s, but I subscribe to the school of thought that prefers to focus on what I SHOULD BE eating and doing as a method of prevention.

If something as simple as drinking fresh juice three times weekly will help prevent a disease that has affected my family so profoundly, then that’t not only a small price to pay, but it’s actually a pretty sweet treat. We’re not guaranteed anything in this life, but some peace of mind never hurt. I get that from knowing that I’m taking an active role in my future health and wellness, and you should too!