Health and Disease

Foods that are to blame for the most food Poisoning accidents


Some of the most common Food Poisoning foods, in your kitchen.

Dinner’s over and you’re experiencing major gastric distress. What’s the cause? Use this guide to common carriers of food poisoning to find out what might be causing your tummy troubles.

Leftover Rice Surprising as it may seem, rice can be tainted with heat-resistant bacteria that can survive cooking. When you leave rice out at room temperature, that bacteria can multiply quickly and make you sick – but only if you’re not careful. Play it safe and put leftover rice in the fridge within two hours of cooking and dispose of any uneaten rice after three days.

Ice Cream Thawing ice cream allows bacteria to grow, and the biggest mistake you can make with ice cream is putting it back in the freezer after letting it unfreeze. Don’t leave the container out on the counter during dessert. Instead, scoop what you need and put the container back in the freezer.

At the store, pay close attention what your pint looks like. If it’s frosted with ice, that’s a sign that it may have been partially thawed and you need to pick a different carton.

Leafy Greens Leafy green vegetables like spinach, lettuce and kale are common carriers of food-borne illness. They can be contaminated at any point between harvest and your dinner.

Turkey Every year almost 400,000 Americans come down with food poisoning around Thanksgiving. Whether it’s the holidays or a healthy weeknight meal, the secret to storing leftover turkey is the two-hours//two-inches rule. Make sure your turkey leftovers are in the fridge within two hours.

Tomatoes Like salad greens, tomatoes are a risky food because they’re regularly consumed raw instead of being cooked to kill bacteria.

Please feel free to share this article with friends and family,

Health and Wellness Associates

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Rx to Wellness

Vitamin D can prevent MS


Supplementation with vitamin D might decrease the severity and slow the progression of multiple sclerosis (MS), according to a study conducted by researchers from the Harvard School of Public Health and Bayer HealthCare, and published in the journal JAMA Neurology. The study was funded by the National Institute of Neurological Diseases and Stroke and the National Multiple Sclerosis Society. MS is a degenerative central nervous system disorder, believed to result from malfunction of the immune system. There is no cure for the disease, which can lead to problems with everything from muscle strength and control to balance, vision and even cognitive function. Approximately 2.5 million people worldwide suffer from MS. Previous studies have linked the risk of developing autoimmune disorders generally and MS specifically with low levels of vitamin D. In addition, studies of long-term MS patients have shown a correlation between lower vitamin D levels and more severe disease symptoms. Such studies have been unable to determine, however, whether low vitamin D levels cause more severe disease symptoms, or vice versa.

A miracle treatment?

For the new study, researchers examined data from 465 MS patients who had enrolled in the BENEFIT (Betaseron in Newly Emerging Multiple Sclerosis for Initial Treatment) trial between 2002 and 2003, and who lived in Canada, Israel or one of 18 European countries. The BENEFIT trial was designed to examine how the effectiveness of interferon beta-1b treatment for MS changed depending on when the drug was administered, but researchers also collected data on vitamin D levels at the beginning of the study and every two years thereafter. The researchers found that, over the course of five years, early-stage MS patients with adequate vitamin D levels at the time of diagnosis had a 57 percent lower rate of new brain lesions, a 57 percent lower relapse rate and a 25 percent lower annual increase in lesion volume than patients with lower vitamin D levels. Such patients also had significantly less brain volume loss, a major predictor of disability. The findings suggest that vitamin D actively protects the brain from the symptoms and progression of MS, and that it also makes the particular drug studied even more effective. “The benefits of vitamin D appeared to be additive to those of interferon beta-1b, a drug that is very effective in reducing MS activity,” lead author Alberto Ascherio said. “The findings of our study indicate that identifying and correcting vitamin D insufficiency should become part of the standard of care for newly diagnosed MS patients.”

Mounting evidence

The study is only the latest to strengthen the links between vitamin D and improved MS outcomes. For example, a 2012 study found that that, among people with relapsing-remitting MS (RRMS), “always” wearing sunscreen was associated with a 1.8 times higher disability rate than “sometimes” or “never” wearing sunscreen. Lifetime sun sensitivity (defined as an inability to spend more than 30 minutes in the sun without burning) was also associated with a 1.8 times higher disability rates, while spending at least as much time in the sun each day as the average non-MS patient was associated with a 30 percent lower disability rate. Another study, published in Acta Neurologica Scandinavica in 2013, found that increased exposure to sunlight decreased rates of depression and fatigue among MS patients. Vitamin D deficiency remains widespread, particularly in regions farther from the equator. However, your body can make all the vitamin D you need from a short amount of unprotected sun exposure to the face and hands each day — just 15 to 30 minutes for light-skinned people, and more for those with darker skin. Sources for this article include:
Do you know anyone who has MS, or does it run in your family?  Share this article with them, or have them contact us for a consultation.

Health and Wellness Associates

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Zucchini Pizza Bites


. Zucchini Pizza Bites

Who needs a pizza crust when you’ve got zucchini? These mini pizzas are a perfect bit-size mini-meal, and that’s why they make my list of healthy snack ideas. I love how you get the bubbly cheese and sauce with an extra dose of veggies! Skip the optional pepperoni or use beef pepperoni with no nitrates and sprinkle some fresh basil on these instead.


Taco Bell Seasoning


Taco Bell Seasoning


1 tablespoon dried onion flakes

1 teaspoon all purpose flour

I teaspoon beef bouillon\

1 teaspoon garlic salt

I teaspoon gound cumin

I teaspoon paprika

I teaspoon chili powder

¼ teaspoon cayenne pepper

¼ teaspoon white sugar


Whisk onion flakes, flour,beef bouillon, garlic salt, cumin, paprika, chili powder, cayenne pepper and sugar together in a bowl.

Foods, Health and Disease

Rosemary Oil


The essential oil of Rosemary can be used externally for treating rheumatic diseases and circulatory problems. Rosemary oils are used in massage oil formulations to relieve the pain of arthritis and sore aching muscles. Rosemary used in massage oil also helps alleviate water retention and tonify the circulatory system to increase circulation. Rosemary oil softens and tones the skin and also stimulates hair follicles and circulation in the scalp to help prevent premature baldness by encouraging healthy hair growth while it slows hair loss. Rosemary leaves taken internally or in tea help prevent uterine spasms and menstrual cramps. Rosemary leaf is also effective for treating dyspepsia. Full of antioxidant compounds, Rosemary extract (rosmarinic acid) is used to stabilize and extend the shelf life of all-natural cosmetics, creams, lotions, and other herbal compounds. Besides that, it smells good!

Health and Wellness Association

312-972-WELL   9355

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Cayene Pepper: Four Reasons to Love Cayene Pepper


The cayenne pepper is the hot chili pepper of the Capsicum annuum plant, which is native to northern South America and southern North America. A nightshade fruit that is related to the bell pepper, jalapeno and paprika, cayenne peppers are often dried and ground into a powder and then used to prepare spicy meals. Many cultures also like to add them to cakes, chocolates and even beverages. Despite their various uses in the kitchen, however, cayenne peppers are first and foremost a medicine. In fact, American Indians have been using cayenne peppers to treat numerous medical conditions for at least 9,000 years. Moreover, cayenne peppers have been extensively studied, and scientists now understand which compounds give them their significant healing properties.

Four reasons to love cayenne pepper

  • Natural painkillers — Cayenne peppers are rich in an active compound called capsaicin. This tasteless and odorless compound, which is found in all chili peppers and is responsible for their trademark heat, is a potent anti-inflammatory and analgesic, and is proven to relieve pain. For example, a study published in The Clinical Journal of Pain found that the pain relief provided by capsaicin for treating cluster headaches, itching, neck pain, psoriasis and other conditions was far greater than that provided by the placebo. Another study published in Clinical Therapeutics discovered that capsaicin cream provided “significantly more relief” to patients suffering from arthritis-related pain than the placebo, leading the researchers to conclude that “capsaicin cream is a safe and effective treatment for arthritis.” Scientists now understand that capsaicin is a great natural painkiller because it inhibits substance P, a neuropeptide that is associated with pain and inflammation. The hotter a chili, the more capsaicin it contains, and thus the greater its painkilling capacities. Since cayenne peppers are one of the hottest commercially available chilies around, they’re a great natural alternative to allopathic painkillers like paracetamol and Nurofen. ) Cardiovascular support — The capsaicin in cayenne peppers is also a vasodilator, which is a substance that causes blood vessels to dilate. This helps reduce plaque build-ups in the arteries, thus decreasing the risk of high blood pressure and heart disease. According to the American Cancer Society, the capsaicin in cayenne peppers is also used to treat related conditions like menstrual cramps, stomach aches and ulcers, and indigestion. 3.) Increases metabolism and reduces blood sugar — Research featured in the Journal of the Medical Association of Thailand found that women who consumed 5 grams of fresh Capsicum frutescens (which are included in the Capsicum annuum species) mixed into a glucose drink experienced a “significantly lower” rise in plasma glucose and a “significantly increased” metabolic rate compared to the control group which drank a regular glucose drink. This makes cayenne pepper a good food for diabetics or anyone else who wishes to avoid excess blood sugar. Moreover, this increase in metabolism might also explain why cayenne pepper is known to contribute to weight loss. 4.) Boosts immunity and vision — Just one tablespoon of cayenne pepper contains almost half of our recommended daily intake of vitamin A. Vitamin A, which our bodies obtain through the pepper’s impressive levels of carotenoids (especially beta-carotene, the carotenoid that gives the fruits their red color), is an essential antioxidant that provides our immune system with its first line of defense against invading pathogens. Vitamin A-rich foods like cayenne pepper can also prevent age-related macular degeneration and are even known to reverse deteriorating eyesight. Organic, non-irradiated cayenne pepper powder is easily purchased online or in health food stores. Try mixing two teaspoons of it with apple cider vinegar and honey for the perfect morning detox drink!
  • Health and Wellness Associates

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Foods, Health and Disease

Super Energy Kale Soup

superenergykale soup

Super Energy Kale Soup

Eating kale and other cruciferous vegetables two to three times a week or, even better, four to five times a week, is an easy way to significantly boost your health. Just one cup of kale will flood your body with disease-fighting vitamins K, A, and C, along with respectable amounts of manganese, copper, B vitamins, fiber, calcium, and potassium.

With each serving of kale, you’ll also find more than 45 unique flavonoids, which have both antioxidant and anti-inflammatory benefits.1 In terms of green leafy vegetables, you really can’t go wrong… but kale is definitely worthy of its reputation as “king of veggies.”

And here’s a secret: kale’s flavor gets sweeter after it’s been exposed to a frost, making winter the ideal time to eat it (and it is in season starting mid-winter). When the temperatures drop you might not feel like eating a raw kale salad, but what about a bowl of warm kale soup?

The recipe that follows, from the George Mateljan Foundation,2 will not only warm you up and boost your nutrition, it’ll give you a nice energy boost, too.

Super Energy Kale Soup


  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 5 cups chicken or bone broth
  • 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
  • 1 cup diced celery
  • 2 red potatoes, diced into 1/2-inch cubes
  • 3 cups kale, rinsed, stems removed and chopped very fine
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • salt and pepper to taste


1.Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.

2.Heat 1 TBS broth in a medium soup pot.

3.Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

4.Add garlic and continue to sauté for another minute.

5.Add broth, carrots, and celery and bring to a boil on high heat.

6.Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.

7.Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Serves 4

Kale May Fight at Least Five Types of Cancer

Like other cruciferous vegetables, kale is a good source of cancer-fighting sulforaphane and indole-3-carbinol. To date, kale has been found to lower the risk of at least five types of cancer, including bladder, breast, colon, ovary and prostate.3

The glucosinolates in kale and other cruciferous vegetables break down into products that help protect DNA from damage.4 As noted by the George Mateljan Foundation:5

“Kale’s special mix of cancer-preventing glucosinolates has been the hottest area of research on this cruciferous vegetable.

Kale is an especially rich source of glucosinolates, and once kale is eaten and digested, these glucosinolates can be converted by the body into cancer preventive compounds. Some of this conversion process can also take place in the food itself, prior to consumption.”

While some research suggests raw kale is best for cancer prevention, other studies suggest lightly cooked is best, in part because it improves kale’s ability to bind with bile acids in your digestive tract.

This makes the bile acids easier for your body to excrete, which not only has a beneficial impact on your cholesterol levels, but also on your risk of cancer (bile acids have been associated with an increased risk of cancer). According to one study in Nutrition Research:6

“Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked).

Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized.

These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.”

Eat Kale to Support Natural Detoxification

Foods that support both Phase 1 and Phase 2 detoxification are key to supporting your body’s daily removal of harmful substances from your body. Phase 1 detoxification is when toxins are broken down into smaller particles, while during your body’s Phase 2 detoxification process, the broken down toxins are shuttled out of your system.

If you eat foods that support Phase 1, but not Phase 2, the broken-down toxins may begin to accumulate in your body. But the isothiocyanates (ITCs) in kale help to promote both Phase 1 and Phase 2 detoxification. The George Mateljan Foundation explained:7

“In addition, the unusually large numbers of sulfur compounds in kale have been shown to help support aspects of Phase II detoxification that require the presence of sulfur.

By supporting both aspects of our cellular detox process (Phase I and Phase II), nutrients in kale can give our body an “edge up” in dealing with toxic exposure, whether from our environment or from our food.”

Kale Earns Its Reputation as a Superfood

Kale is one vegetable that lives up to its nutritional hype. It’s loaded with both lutein and zeaxanthin at over 26 mg combined, per serving, for starters. Of all the carotenoids, only zeaxanthin and lutein are found in your retina, which has the highest concentration of fatty acids of any tissue in your body.

This is because your retina is a highly light- and oxygen-rich environment, and it needs a large supply of free radical scavengers to prevent oxidative damage there.

It is theorized that your body concentrates zeaxanthin and lutein in your retina to perform this duty, and consuming these antioxidants may help to ward off eye problems like age-related macular degeneration.

And as far as calcium is concerned, one cup of kale will give you 90 milligrams in a highly bioavailable form. One calcium bioavailability study found that calcium from kale was 25% better absorbed than calcium from milk.8 What else do you gain when you eat kale?

  • Anti-inflammatory properties that may help prevent arthritis, heart disease and autoimmune diseases
  • Plant-based omega-3 fats for building cell membranes, protecting against heart disease and stroke, and regulating blood clotting
  • An impressive number of beneficial flavonoids, including 32 phenolic compounds and three hydroxycinnamic acids to help support healthy cholesterol levels and scavenge free radicals

Choose Organic Kale When You Can

When choosing kale, look for firm, fresh deeply colored leaves with hardy stems. Avoid leaves that are brown or yellow or that contain holes. Kale with smaller leaves tends to be more tender and milder than larger-leaved kale. Choose organic varieties (or grow your own), as kale is frequently sprayed with pesticides, and particularly toxic pesticides at that. One study by the Environmental Working Group detected 51 pesticides on kale, including several they described as “highly toxic.”9 For best results, store kale in your refrigerator (unwashed) in a plastic storage bag. Remove as much air as you can. Ideally, eat kale as soon as you can, because the longer it sits the more bitter the flavor becomes.

If you want to learn even more about what’s in the food you’re eating, visit our Food Facts library. Most people are not aware of the wealth of nutrients available in healthful foods, particularly organic fruits and vegetables. By getting to know your food, you can make informed decisions about how to eat healthier and thereby boost your brain function, lower your risk of chronic disease, lose weight, and much more.

Food Facts is a directory of the most highly recommended health foods to add to your wholesome diet. Its purpose is to provide you with valuable information about various types of foods including recipes to help you maximize these benefits. You’ll learn about nutrition facts, scientific studies, and even interesting trivia about each food in the Food Facts library. Remember, knowing what’s in your food is the first step to choosing and preparing nutritious meals each and every day. So visit Mercola Food Facts today to get started.

Health and Wellness Associates

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