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Men’s Health Week: Sexual Dysfunction (to finish off from last week)

 

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Factors that can trigger erectile dysfunction – too much alcohol, drugs – both recreatonal and pharmaceutical, stress at work, the pressure of baby making, first time Fatherhood, lack of fitness, poor health in general, low self esteem, not enough rest…

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Physically it’s often a sign of poor circulation to the penis. Emotionally, fear, anxiety, lack of confidence…

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Food to include – maca powder, oats, pistcahios, watermelon, oysters, the lycopene in tomatoes and pink grapefruit, red wine in moderation, dark chocolate, green leafy veggies, beet juice.

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Herbs – Damiana, Siberian Ginseng, Tribulus, Passionflower, St.John’s Wort, Gingko, Tulsi

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Supplements – Zinc, Vitamin C.

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‘Eczema Awareness Week’ (in September).

Here’s how to treat it, naturally. Eczema is not only one of the oldest known diseases but also one of the most difficult to cure. There are a variety of reasons for this, but it may be due to its relationship with the nervous system and liver. Here are some good ways to help it leave, or at least drastically reduce the annoying and sometimes very painful symptoms.

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Helpful foods
• foods rich in omega 3 oils, such as sustainably caught deep-sea fish (cod, wild salmon, mackerel, anchovies, ocean trout and sardines), flaxseed, chia and hemp seeds and their oil, leafy dark green vegetables and organic soya bean products. Also algae and seaweed.
• unrefined sesame oil is fabulous for use both internally and externally, and sesame seeds used in salads are also of benefit
• foods high in vitamin A for skin and immunity, such as carrots, kale, paw paw, sweet potato, spinach, pumpkin, leafy green vegetables and watercress
• any goats milk product is going to be very helpful, both internally and externally.
- Turmeric is very helpful here as an anti-inflammatory agent and also its positive effect on the liver.
- Fermented veggies to help the production of good flora in our guts
- Tahini is also great, internally and externally

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Foods to avoid
• inflammatory and acidic foods, such as excess red meat, dairy products, refined wheat (white bread and pasta) and the Nightshade family of vegetables (white potatoes, capsicum, eggplant, tomatoes and chillies)
• white sugar and its products
• refined fats and oils and fried foods
• non-organic dried fruit
• processed and junk foods
• other acidic substances, such as alcohol, too much raw garlic and coffee
• too much citrus fruit.

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Supplements
• vitamin C is essential in cases of inflammation and will also help your immune system
• vitamin E may be taken internally and externally to promote healing
• blue-green micro-algae such as spirulina, also wheatgrass, barley grass and chlorella
• zinc is important for the skin and the immune system
- Magnesium for the nervous system
- A good broad spectrum probiotic as eczema is strongly associated with gut health
- Drink Aloe Vera juice twice a day on an empty tummy. You can also get an aloe vera spray that is wonderful to use topically to reduce symptoms.
‪#‎lifestreamsuperfoods‬ ‪#‎aloe‬ ‪#‎eczema‬

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Tomato Week: Lycopene – what a wonderful natural healer.

Tomato Week: Lycopene – found in higher amounts in cooked tomatoes – is a relatively new finding. It’s a carotenoid—a family of pigments that give fruits and vegetables their red, orange, and yellow colouring. Lycopene is also a powerful antioxidant, effective in maintaining the strength, thickness and fluidity of cell membranes. Cell membranes are the guardians of cells – they are responsible for screening what’s allowed in and out. They allow good nutrients in and get rid of junk, and prevent toxins from entering the cells. Strong healthy cell membranes are vital in the prevention of many diseases.

Lycopene is well known specifically to help prevent many forms of cancer as well as the prevention and treatments of many illnesses and diseases such as:

- Heart diseases: The research is suggesting that lycopene, in addition to its ability to attack free radicals, may also reduce inflammation and cholesterol, improve immune function, and prevent blood from clotting. All of these may help reduce ischemic strokes, which are caused by a clot blockage in blood flow to the brain.
- Male Reproductive Health: Results have shown that lycopene can boost sperm concentration in men
- Helps prevent diabetes
- Helps to reduce exercise induced asthma
- Prevents age-related macular degeneration and cataracts
- Prevents the aging of skin and keeps it younger looking
- Acts as an internal sunscreen and protects your skin from sunburn
- Prevention of osteoporosis
- Prostatitis: Early research suggests that lycopene supplementation may slow disease progression associated with enlarged prostate

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Lycopene in micrograms -

½ cup canned tomato puree 27,192

1 cup canned tomato juice 21,960

1 wedge of raw watermelon 12,962

1 tablespoon canned tomato paste 3,140

½ pink or red grapefruit 1,745

One sun-dried tomato 918

One slice of raw tomato 515

One cherry tomato 437

It’s recommended we include 10,000 micrograms of lycopene per day—from food.

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Tomato Week: Recipe for ‘Vegetarian Lasagne’.

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I use spelt pasta sheets, and ricotta for the white sauce instead of flour and milk; or to make it vegan – spelt flour and soy milk with dijon mustard and unrefined salt and pepper. Recipe is from my first cookbook – ‘Eating For The Seasons’. It’s a pretty yummy and easy recipe.#tomatoweek #vegetarianlasagne
http://www.foodwise.com.au/recipes/lasagne/

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Tomato Week: Recipe for ‘Scallop Ravioli in a Light Tomato Broth’.

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Serves 2

  • 8 scallops
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 tbsp fresh basil, shredded
  • Pinch of sea salt
  • 2 organic eggs, beaten
  • 2 1/2 cups (200g) white spelt flour
  • 1 tsp sea salt
  • Olive oil

Method

Place the first five ingredients in a bowl and gently stir.

Now prepare your pasta by putting the flour and salt in a bowl and whisking in the eggs. Using your hands form the dough into a ball then put on a bench with a little more flour. Knead for 10 minutes, or in your processor for about one minute. Put back in the bowl and cover. Let it sit for about 30 minutes.

Now roll it out pastry very thinly, about 2 ml thick. Using a round 10 cm biscuit cutter (or glass), press onto the pastry to get 16 rounds. Place one scallop in the centre of each of eight rounds. Brush the edges with a little egg then cover with another round and press with your fingertips to secure. Carefully drop in simmering water for a couple of minutes until the pasta looks cooked. Take out with a slotted spoon. To serve, gently place 4 ravioli in two bowls then ladle one cup of hot tomato broth (below) over the ravioli.

Tomato Broth

Serves 2 with the ravioli

  • 1 onion
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 BPA-free can crushed tomatoes
  • 1 tbsp tomato paste
  • 500ml fish stock, or organic veggie stock
  • 1/2 cup white wine
  • pinch of saffron
  • 1 bay leaf
  • Sea salt
  • Cracked pepper

Method

Saute the onion in the oil over a medium heat until translucent, about 2 minutes. Add the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron, bay leaf and seasoning. Stir and let it simmer for about 20 minutes. Remove the bay leaf then blend. Strain, then put back on a low simmer for another 10 minutes or so – adding back in the bay leaf. Serve with the ravioli in a shallow bowl, and garnish with roughly chopped basil.

Variations

- To make a creamy sauce, add 1/2 cup quark (a fermented dairy product a bit like sour cream available from your health food store.

-  Add some steamed peas if you like.

 

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Tomato Week from Sicily.

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At the Ballaro Food Merkato in Palermo. Seriously one of the BEST markets I’ve ever seen. Can’t stop smiling. All about seafood, tomatoes, borlotti beans and peaches here.

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Tomatoes are a pretty acidic fruit, but mainly in the seeds and skin, but cooking them lessens their acidity somewhat.

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If u have a chronic (long term) or acute (now) inflammatory condition – eczema, arthritis, asthma, IBS, dermatitis or hay fever – you’ll probably need to mostly avoid tomatoes. But that doesn’t mean you can’t have a cooked Napoli (red) sauce occasionally.

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Tomato Week: Vitamin C Content.

Although all tomatoes contain this much needed vitamin, different varieties contain different amounts. RDI is 75mg per day. Per 100 grams -

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Raw green tomatoes – 23.4 milligrams
Orange tomatoes – 16 milligrams
Yellow tomatoes – 9 milligrams
Sun-dried tomatoes – 39.2 milligrams
Crushed, canned tomatoes – 9.2
Tomato juice – 18.3 milligrams

Vitamin C is an important antioxidant. It is needed for a healthy immune function. It also keeps our skin skin supple and elasticity thanks to its role in collagen production, and supporting wound healing and circulation. For healthy gums – again it’s Vitamin C. Extra Vitamin C will be needed in times of stress, and in treating allergies like eczema, asthma, sinusitis, dermatitis and hives.

1345-Vitamin-CLifestream Natural Vitamin C is a new (yet ancient) concept in vitamin C supplementation and is made from certified organic acerola berries (Malpighia glabra) that are naturally rich in vitamin C. This powerful little berry is the natural alternative to synthetic ascorbic acid (which is present in typical vitamin C supplements)

 

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Tomato Week: Why tomatoes in the supermarket aren’t red and sweet

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1. Ethylene gas – a ripening hormone – is produced naturally by most fruits, such as tomatoes, bananas, peaches, and avocados. Most tomatoes today are picked ‘mature’ green (image 2) – these are considered ‘vine ripened’ btw – and are transported unripe to protect them from bruising and spoilage. After picking, the tomatoes are stacked on pallets in a large room, and for the next three days, ethylene—a colorless, flammable gas (C2H4) derived from petroleum—is piped in. The ethylene triggers the creation of enzymes, which break down cell walls and turn starches into sugar. The tomatoes begin softening and turning red. This is generally not done in the supermarket but at the produce distributors that supply local markets.

Picking tomatoes green and ripening them artificially is one factor resulting in making them taste bad. The longer a tomato stays on the vine, the higher its sugar levels and the better it tastes.

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The early picking, transport and rapid ripening results in the inferior, grainy tomatoes that we see in our supermarkets today. (Image 3) Tomatoes ripened in this way keep longer, but have less flavour and texture. They may be recognized by their color, which is more pink or orange than the other ripe tomatoes’ deep red, depending on variety. In many cases you are better off using canned tomatoes for cooking than fresh.

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Long term exposure to lab animals by ethylene gas did show some increase in the risk of cancer.

2. Another factor affecting the taste and texture of our tomatoes – for the last 70 or so years, tomato breeders have been selecting varieties of fruits that are uniform in color. Most consumers prefer those tomatoes over ones with splotches, and the uniformity makes it easier for producers to know when it’s time to harvest. Many heirloom varieties (self-pollinators that have bred true for 40 years or more) of tomatoes are green around the core. (Image 4)

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Ingredient Of The Week: Tomatoes. Recipe for Sugo al pomodoro (Tomato Sauce)

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Recipe for ‘Sugo al pomodoro’ (tomato/Napoli sauce). Make extra and freeze it. It will last for at least 3 months in the freezer. Note the seeds and skins are removed in this classic Italian sauce. Use it to make lasagne, over stuffed mushrooms, grilled eggplant, paella, as a simple pasta sauce, and so much more.

1 kg tomatoes, preferably organic or at least not hydroponic
1 medium sized onion, finely chopped
1/3 cup extra virgin olive oil
1 tsp coconut palm or rapadura sugar, optional
1 tbsp tomato paste, optional
A handful of basil leaves
Sea salt for seasoning, about 2 tsp

Using a small sharp knife, remove the eye from each tomato, then score a cross on the bottom of each tomato. Bring a large pan of water to the boil, plunge the tomatoes into the pan and blanch for 15-20 seconds, until you see some cracks on the tomato skin. Pour everything into a colander and allow to cool slightly – then peel.

Now quarter the tomatoes, then remove the core and seeds from each tomato quarter. Keep only the tomato petals. (Keep the rest for stock, chooks, worms or compost.) Now dice the tomato petals.

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Put the olive oil into a saucepan, heat it then add the onion. Gently ‘sweat’ the onion off over medium heat, until it colours, about 3-4 minutes.

Next, add the diced tomato into the pan, and stir for few seconds. Cover the pan with a lid, bring the heat to a simmer and let it cook for 10 minutes. Now add the sugar and tomato paste, if using. Stir well them leave to simmer on a low heat for 30 minutes. Leave the pan uncovered because during this time the sauce will thicken to the right consistency – a thin sauce just won’t do. When it’s almost ready, add the salt according to your taste, then just before it’s ready – add the basil leaves and stir again. The whole process will take about 30 minutes.

Remove the pan from the heat, and finish off the sauce by adding a dash of olive oil – now it’s ready use in whatever recipe you like. If you decide to freeze it all, don’t add the olive oil at the end, but add the dash of oil when warming it for each use.

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A 5 Day Cleanse

A 5 day Cleanse

 

Detox, liver cleansing, fasting, green smoothie’s and wellbeing are words and phrases being thrown a lot these days.  What I’m hearing though is that many people don’t know what they hell any of it means.

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