Recipe contributed by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt. You can view its website at www.hmhbooks.com
1. Fruit and nut oatmeal
In a small saucepan combine 1/2 cup fat free milk and 1/2 cup apple juice, bring to boiling. Stir in 3 dried apricot, diced; 1/2 cup quick cooking rolled oats (not instant); 1/8 teaspoon pumpkin pie spice. Reduce heat/ Simmer 2 minutes or until thickened, stirring constantly. Remove from heat. Cover and let stand for 2 minutes. Sprinkle with 1/2 tablespoon chopped walnuts, toasted.
Per serving, 335 calories, 10 fat (1 g sat. fat) 2mg cholesterol, 54g sodium, 43g carb. 13g sugar, 5g fiber, 12g pro.
2. Bombay chicken salad
In a samll bowl combine 1 cup shredded cooked chicken breast, 1/2 cup chopped celery, 2 table spoon of raisins, and 2 tablespoons slivered almonds. Add 1/3 cup plain fat free Greek yogurt, 1/2 tablespoon curry powder, and 1/2 tablespoon black pepper. Toss until coated. Divide mixture among 3 romaine leaves, roll up. Serve with 1 medium tangerine.
Per serving: 455 cal., 11g fat (2g sat.fat), 119 mg chol.,172g sodium, 35 carb. 25g sugar, 6g fiber, 55g pro.
3. Choco;ate-covered Banana bites
Cut 1 medium banana into 1 inch chuncks. Drizzle with 1 ounce dark chocolate, melted. Free on a parchment-line tray for 2 - 24 hours
Per serving: 248 cal., 11g fat (7g tran. fat), 1mg chol., 2mg sodium, 42 g carb., 25g sugar, 5g fiber, 3g pro.
4. Roasted vegetables with Couscous
Preheat oven to 450 degree F. In a bowl toss together 2 cup cubed acorn squash; half of large onion. sliced; half of a red sweet pepper, diced; 1/2 cup cherry tomatoes; 1tablespon olive oil; 1 clove garlic minced; a pinch salt; and a pinch of chili powder. Spread mixture on a parchment lined bake in sheet. Roast for 25 to 45 minutes or until squash is tender and vegetables are slightly browns on edges. Serve over 1/2 cup cooked whole wheat couscous. Sprinkle with 2 tablespoon feta cheese and black pepper. Drizzle with 2 tablespoon light balsamic vinaigrette salad dressing.
Per serving: 436 cal., 11g aft( 4g sat. fat) 17 mg chol., 666 mg sodium, 79g carb. 12g sugar, 3g fiber, 13g pro.
5. Choco-Nana Smoothie
In a blender combine 1 small banana, one 6-ounces carton vanilla fat-free yogurt, 1/2 cup of fat free milk, 2 tablespoons chocolate syrup, and 1/2 teaspoon vanilla. If desired, add ice. Cover and blend. Serve with half of whole grain English muffin spread with 1 tablespoon peanut butter.
Per serving: 454 cal., 10g fat(2g sat. fat). 6mg chol., 409 mg sodium, 78g carb., 52 g sugar, 6g fiber, 19g pro.
6. Golden squash bisque
In a saucepan cook 1/2 cup chopped onion in 1 teaspoon canola oil. Add a 12 ounces package frozen pureed winter squash, 1/2 cup reduced sodium chicken broth, and 3/4 teaspoon curry powder. Simmer for 2 minutes; whisk in 1/2 cup plain fat-free yogurt. Enjoy 1 cup of soup sprinkled with 1/2 teaspoon fresh thyme (refrigerate remaining 1 cup for another meal). Serve with 1 slice whole grain bread topped with 1 ounce goat cheese and 2 tomatoes slices. if desire, add black pepper, Serve with 4 ounces fruit cup.
per serving; 448 cal., 13g fat(6g sa.t fat), 24mg chol., 460g sodium, 30g sugar, 9g fiber, 20g pro.
7. Hunnus and carrots
Sprinkle 1/4 cup hummus with a dash smoke paprika. Serve with 1 ounce whole wheat crackers and 1 cup baby carrots.
Per serving: 2085 cal., 8g fat (1g sat. fat), 257mg sodium, 24g carb., 6g sugar, 6g fiber, 10g pro.
8. Mediterranean Shrimp Paltter
In a saucepan cook 2/3 cup Israeli couscous according to package direction, except substitute reduced sodium chicken broth for water. Place half of the couscous in a storage container for another use. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into the remaining couscous. In a small bowl stir together 2 tablespoon fat-free Greek yogurt, 1 tablespoon shredded cucumber, 1/4 teaspoon snipped fresh mint, and a dash salt. In a small skillet heat 1 teaspoon olive oil over medium high heat. Add 3 ounce uncooked peeled and deveined shrimp and 1 clove garlic, minced. Cook and stir for 2-3 minutes or until shrimp are opaque. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into mixture. Serve shrimp with couscous and yogurt mixture.
per serving; 366 cal., 10g fat (2g sat/ fat), 131 mg chol., 569 mg sodium, 40g carb, 3g fiber, 27g pro.
9. Santa fe breakfast wrap
In a small bowl whisk 2 eggs, 2 tablespoon milk, and 1/8 teaspoon each salt and black paper. lightly coat a medium skillet with nonstick cooking spray; heat over medium heat. Pop your egg mixture into skillet. Cook, stirring egg from edges toward center of skillet. When center is set, remove from heat; fold in half avocado, chopped. Spoon mixture onto 9- inch whole grain tortilla; add 2 tablespoons salsa and 1 teaspoon chopped green onion.
Per serving; 484g cal., 25g fat(6g satured fat), 425 mg chol., 1,159 mg sodium, 45g carb., 5g sugar, 11g fiber, 21g pro.
10. Nutty 'N' spict noodle
In a small bowl whisk together 1 tablespoon reduced sodium soy sauce, 2 teaspoon peanut butter, 1 teaspoon lime juice, 1/8 teaspoon sesame oil, and a dash crushed red pepper. Toss mixture with a cup cucumber, and 1/4 cup shredded carrot. Cover and chill up to 2 hours. Serve with orange.
Per serving; 38/2 cal., 8 g fat (1g sat sat. fat), 0mg chol., 623 mg sodium, 64 carb., 21 g sugar, 9 g fiber, 16g pro.
11. Spicy tortolla chip
preheat oven to 350 degree F. In a small cup combine 1/4 teaspoon each chili powder and garlic powder and a dash od salt. Cut one 8 inch tortilla into wedges; coat with non stick spray and sprinkle with chili powder mixture. Bake for 8 - 10 minutes or until lightly browned. Meanwhile for salsa, combine 1/2 cup chopped tomatoes, 2 table spoons finely chopped onion, 2 teaspoon lime juices, 1and 1/2 teaspoons sipped fresh cilantro, and 1 teaspoon finely chopped jalapeno pepper. Serve with tortalla wedges and 1 ounce of reduced cheddar cheese.
Per serving; 2743 cal., 9g fat (4g sat. fat), 15mg chol., 660mg sodium, 23 carb., 5g sugar, 12g fiber, 17g pro.
12. Sweet fire salmon
Preheat oven to 450 degree F. Combine 1/2 teaspoon each chili powder and brown sugar, Sprinkle mixture over one 3 ounces salmon fillet; rub in. Roast salmon for 15 minutes or until it fakes with a fork. Meanwhile, in a small microwave-safe bowl combine 1/2 cup cooked brown rice; 1/4 frozen peas, thawed; and 1 green onion, sliced. Microwave for 1 minute. slice half of a cucumber; drizzle 2 teaspoon cider vinegar and 1/2 teaspoon olive oil. Serve salmon with rice mixture, cucumber mixture and lime wedges.
Per serving; 370 cal., 15g fat (3g sat. fat), 47mg chol., 72 mg sodium, 36g carb., 7g sugar, 5g fiber, 23g pro.
13. Rice pudding
In a small saucepan stir together 1/2 cup cooked brown rice, 1/2 cup fat free milk, 2 table and 2 teaspoons raisins, 2 teaspoons cinnamon sugar. Heat over medium heat string often. Sprinkle with a teaspoon sliced almonds, toasted. Serve with 6 ounces carton vanilla low fat yogurt.
Per serving; 408 cal., 8 fat (2g sat. fat), 10mg chol., 148 mg sodium, 72g carb., 44g sugar, 4g fiber, 16g pro.
14. Tuna spinach salad
In a small brawl stir together 1 green onion, sliced 1 teaspoon light mayo; 1 teaspoon lemon juice; 1/2 teaspoon snipped dill; and 1 clove garlic minced. Add 3 ounces drain water packed tuna; toss. Arrange 1 cup spinach on a plate. Arrange 1 roman tomato sliced on spinach top with tuna mixture. Add 1/2 tablespoon sliced almonds. Serve with 1 ounce whole grain crackers and a pear.
Per serving; 357 cal., 12 fat (2 g sat. fat), 64 mg chol., 516 mg sodium, 35 g carb., 20 g sugar, 8g fiber, 24g pro.
15. Veggie Omelet
In a medium skillet heat 1 teaspoon olive oil over medium heat. Add 2 cups fresh spinach; 2green onions, sliced; and half of red sweet pepper, sliced. Cook for 1 minute or until spinach is wilted. spoon mixture into a bowl; set aside. Wipe skillet clean; coat skillet with non-sticking cooking spray and heat over medium high heat. Beat 2 eggs and edge toward center of the skillet. when center is set but still gloss, add 1 ounce crumbled goat cheese and the vegetables. Fold in half and turn out onto the plate. Serve with whole grain dinner roll. Per serving; 403 cal., 25g fat (10 sat. fat) 445 mg chol., 476mg soldium, 24 carb., 7g sugar, 5g fiber, 24g pro.
16. berry delicious waffles
prepare 2 frozen multi grain waffles according to package direction. Top with 1/2 cup fresh berries, 2 tablespoons Mable syrup and 1 tablespoon sliced almond, toasted. Serve with 3/4 plain fat free yogurt mixed with tablespoon honey.
per serving; 478 cal/. 5 g fat (1g sat. fat), 0mg chol., 500mg sodium, 61 g carb., 60g sugar, 5g fiber, 21g pro.
17. Moroccan Couscous salad
Toss together 3/4 cup cooked Israeli (large pearl) couscous; 4 steamed asparagus spears, cut into 1 inch piece; 2 tablespoon vinaigrette salad dressing; 1 tablespoon chopped kalamata olives and if desire, 1/2 teaspoon snipped fresh thyme. Top with 2 ounces roasted salmon. Serve with a medium apple.
Per serving; 493 cal., 13g fat (2 g sat. fat), 31mg chol., 605md sodium, 75g carb., 24g sugar, 9g fiber, 20g pro.
18. Berry lemon Crème
Let 1/2 cup frozen berries thaw slightly; coarsely mash berries. Fold berries into one 6 ounces carton lemon low fat yogurt. Spoon into a small freezer safe dish. Cover and freeze 4-24 hours. Remove from freezer 20 minutes before serving.
Per serving; 148 cal., 2g fat(2g sat. fat), 15 mg chol., 128 mg sodium, 21 carb., 12g sugar, 3g fiber, 9g pro.
19. Italian Cupbroad soup
In a mediun sauce pan heat 2 teaspoon olive oil over medium heat. Add 1/4 cup sliced carrot and 1 onion sliced, halved; cook until onion is tender. Add 1 small clove garlic, minced; cook for 1 minute more. Add 1 cup reduced sodium chicken broth; 1 small tomato, chopped; and 1/4 teaspoon dried Italian seasoning, crushed. bring to boiling, add 1/4 cup dried whole grain rotini or penne pasta. Reduce heat. Cook, covered, about 11 minutes or until pasta is tender. Stir in 1cup chopped fresh spinach and 1/2 cup can cannellini (white kidney) beans, rinsed and drained. Cook and store until spinach is wilted. If desire, add additional reduced-sodium chicken broth to make desire consistency. Sprinkle with 1 teaspoon shredded Parmesan cheese. Serve with a whole grain roll.
Per serving; 396 cal., 12g fat (2g sat. fat)4mg chol., 1,181 mg sodium, 59g carb., 10g sugar, 13g fiber, 20g pro.
20. Breaskfast Continenrtal
Split and toast multigrain English muffin. Spread 1 tablespoon apple butter and 1 tablespoon creamy butter onto muffin, halves, set aside. In a small bowl beat together 1 egg and 1 tablespoon water. Coat a small skillet with non stick cooking spray and heat over medium heat; pour the egg mixture into hot skillet. Cook and stir just until egg is cooked through but still glossy and moist., sprinkle with 1 table spoon shredded traduced fat cheddar cheese, Serve with English muffin.
Per serving; 413 cal., 16g fat(4g sat. fat), 225mg chol., 514 mg sodium, 53g carb., 26g sugar, 6g fiber, 18g pro.
21. Colorful Chef's salad
In a salad bowl toss together 2 cups torn mixed greens; 1 medium ripe pear, diced; 2 tablespoons dried cranberries; and 2 tablespoons light balsamic vinaigrette dressing. Top with 3 ounces grilled chicken strips and 1 tablespoon chopped walnuts.
Per serving; 371 cal. 11g fat(2gsat. fat), 65mg chol., 458 mg sodium, 50g carb., 34g sugar, 8g fiber, 23g pro.
22. Pizza porcorn
Microwave one 100 calories bad microwave popcorn according to the directions. carefully open bag. Add 2 tablespoons grated Parmesan cheese; 1/4 teaspoon oregano, crushed and if desire, a dash red pepper flakes. Shake to disperse seasoning. Pour into a bowl.
Per serving; 144mg cal., 4g fat (2g sat. fat), 9mg chol., 323 mg sodium, 0g sugar, 3g fiber, 7g pro.
23. Ginger Pork Stir-Fry
For sauce, in a small bowl combine 2 teaspoon reduced sodium soy sauce; 2 tablespoon honey; 1 teaspoon grated fresh ginger; 1 teaspoon toasted sesame oil; and 1 clove garlic, minced. In a large non stick skillet heat 1 teaspoon canola oil over medium high heat. Add 3 ounces diced pork tenderloin; stir fry 1 minute or just until pork lose its pink color. Remove from skillet; set aside. Add 2 cups purchased precut stir-fry vegetables or frozen stir fry vegetables, thawed, and the sauce to skillet. Cook and stir for 5-6 minutes or until vegetables are tender. Return pork to the skillet. Cook for 2 -3 minutes more or until pork is cooked, through. Serve with 1/2 cup quinoa.
Per serving; 435g clal, 13g fat(2g sat. fat), 55mg chol., 49 mg sodium, 54g carb., 22g sugar, 9g fiber, 26g pro.
24. Swiis Morning Muesli Bowl
In a medium bowl stir together one 6 ounce carton vanilla fat-free yogurt; 1/2 cup uncooked rolled oata; 1 table spoon dried mango, diced; 1 tablespoon golden raisins; 2 tablespoon chopped walnuts; and 1/4 teaspoon ground cinnamon.
Per serving; 830 cal., 8g fat( 1g sat. fat), 3 mg chol., 102mg sodium, 55g carb., 25g sugar, 6g fiber, 16g pro.
25. New age Succotash
in a salad bowl gently toss together 1/2 cup cooked brown rice; 1/3 cup chopped red sweet pepper; 1/4 cup canned no-salt-added black bean, rinsed and drained; 1/4 cup frozen corn, thawed; and 2 tablespoons light lime vinaigrette salad dressing. Top with 1/2 cup shredded cooked chicken seasoned with 1/2 teaspoon salt-free fieta lime seasoning.
Per serving; 403 cal., 22 fat(3 g sat.fat), 62 mg chol., 356 mg sodium, 47g carb., 6g sugar, 7 g fiber, 28g pro.
26. Tropical fatansy
In a small serving bowl combine 1/2 cup cubed mango; 1/2 cup croasely chooped fresh or canned pineapple (juice pack), drained; and 1 kiwifruit, peeled and slice. Top with 1/2 cup vanilla low fat yogart and 1 tablespoon chopped walnuts, toasted.
Per serving; 291 cal., 7g fat (2g sat. fat), 6 mg chol., 86 mg soldium, 53g carb., 44g sugar, 5g fiber, 9g pro.
27. Pizza Primavera
Pre heat oven to 475 degree F. Line a baking sheet with parchment pepper; set aside. In a medium bowl combine 4 fresh asparagus spears chopped; 1/2 of green sweet pepper, chopped; 1/2 medium onion, sliced; 2 fresh mushrooms sliced; 1 teaspoon olive oil and a pinch salt. Place mixture on prepared baking sheet. Roast for 10 minutes remove from baking sheet. Place 1 single-serving whole wheat flatbread on the baking sheet; sprinkle with 2 tablespoons grated Pecorino-Romano cheese. Top with the roasted vegetables and 6 cherry tomatoes, halves. Sprinkle with 2 tablespoon shredded mozzaralla cheese. Bake 5 minutes or until cheese is melted. Serve with 1 cup mixed green and 1 cup grapes tossed with 2 tablespoons light vinaigrette dressing.
per serving; 453 cal., 18g fat (4g sat. fat) 18 mg chol., 974 mg sodium, 66mg carb, 37 g sugar, 16g fiber, 22g pro.
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Recipes contributed by Good Food to go by Brenda Bradshaw and Cheryl Mutch, MD. published by random house Canada, you can view its website at www.randomhouse.ca
1 Sun butter and Jam Pinwheels
Sunbutter is the brand name of organic sunflower seed butter. This recipe can be made with any seed, soy or nut butter, if your school permits. Prepare thse pinwheel the nigh before and refigerate over night.
One 8 inch whole wheat soft flour torilla
2 tbsp. Sunbutter; or other seed, soy or nut butter
1/2 tbsp. fruit-sweetened jam
The night before, spread sunbutter over tortilla. Spreadjam over sunbutter and roll up. With a sharp night , slice into 1 inch rounds, discarding end. a Pack in reusable container and refrigerate over night.
Yield; serve 1 or 2 young children.
2. Turkey and Swiss Cheese Pinwheels
These are quick to whip up and can be made either the night before or in the morning. Instead of turkey and Swiss cheese, you can use ham and Cheddar cheese. or use whatever meat you have on hand, slicing it as thin as possible.
1 tbsp. light cream cheese
One 8 inch whole wheat soft flour tortilla
1tsp. mustard (optional)
2 tbsp. shredded Swiss cheese
2 thin slices cooked turkey, torn into pieces
the nigh before, evenly spread cream cheese over tortilla. Spread mustard (if using) over cream cheese and evenly scatter with cheese and turkey. Roll up tighly. With sharp knife, slice into 1-inch round, discarding end. Pack in reusable container and refrigerate overnigh.
Yield; Serve 1 or 2 young children.
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4 ingredients (Save time and Money) More than 400 quick, easy and delicious recipes using 4 or fewer ingredients by Kin McCosker and Rachel Berminham, the international bestseller authors. Published by Atria book. You can view its website at Simonandcschuster.com
1. Minted lamb balls
A recipe from Janette McCosker
Serves 4
1 pound of ground lamb
2 teaspoons curry powder
Leaves of 6 sprog mint, chopped
Mix all ingredients together and roll into bite size balls. Fry in nonstick skillet until crunchy on outside (this means the meat is cooked well on the inside)
Optional These are lovely served with raita as dipping sauce.
2. Mozzarella Cubes
Serves 4
8 ounces mozzarella cheese
2 eggs
1 cup Ritz cracker crumbs
1/4 cup extra-virgin olive oil
Cut mozzarella into 1 inch cubes. Lightly beat the eggs. Dip the cheese cubes into egg and then into crackers' crumbs. Heat the oil in a skillets. (The oil is ready when 1 inch cube of bread sizzles immediately after being dropped into it). Fry the cheese cubes until golden brown.
Tips: for best result, ensure mozzarella is cold and make cracker crumbs in a food processor.
3. Lemon-Rosemary Baked Olives
1 pound pitted green block olives
Zest of lemon
2 springs rosemary leaves only
2 cloves garlic, thinly sliced
Preheat the oven over 400 degree F. Place olives in a baking dish and with a rolling pin, gently push down so skin splits. Mix in lemon Zest, rosemary and garlic. Bake for 15 minutes and serve warm.
Optional: Drizzle 1 tablespoon of olive oil over olives before baking.
4. Kahlua Dip
Serves 8
1 cup sour cream
3 tablespoons brown sugar
1/4 cup Kahlua
Fresh seasonal fruit for dipping, strawberries, pineapples, apples, cantaloupe
Combine sour cream, sugar and Kahlua in bowl, cover and chill for 30 minutes. Before serving, transfer to the serving bowl, place on a platter and surround with fresh fruits to dip.
5. Rissoles
Makes 8
From playgroup chef extraordinaire, Anie Watkins
1 pound extra lean ground beef
2 medium onions diced
2 medium eggs
1/4 cup purpose flour
preheat a Panini press or electric grill. Mix beef, onions and eggs and season with salt and pepper. Divided into 8 portions and roll into ball. Roll in flour. Place between the frill plates and cook until done.
6. Quick meat loaf
Serve hot with vegetables, salad or mashed potatoes. This is also great to freeze
Serves 4
1 pound extra lean beef
3 eggs, slightly beaten
3/4 cup bread crumbs
5 tablespoon tomato paste
Preheat the oven to 350 degree F. line a loaf pan with parchment paper. Mix beef, eggs, bread crumbs and 4 tablespoon od tomato paste together and place in the loaf pan. Spread remaining 1 tablespoon of tomato paste on top of the meat loaf. Bake for 50 minutes or until lightly browned on top.
optional: For more zing, add 1 teaspoon curry powder. To get your 5 - vegetable quota for the day, add shredded carrots, diced sweet potato, diced mushrooms, peas, and corn to the mix before baking.
7. Sloppy Joes
Serves 4
Sooo nice!
1 pound lean ground beef
1/2 onion, chopped
1 green bell pepper chopped
3/4 cup ketchup
In a nonstick skillet, brown beef, onion and bell pepper over medium heat. Season with salt and pepper. Stir in ketchup and mix thoroughly. Reduce heat and simmer for 20 minutes.
Optional: Add in teaspoon dry mustard.
8. Healthy Hamburgers
Serves 4
4 beef patties ( 5 ounces each)
4 rye bread rolls
3 ounces grated Cheddar cheese
4 lettuce leaves
Broil or grill burgers. Cut roll in half. Sprinkle cheese on the bottom half of rolls. Top with with burgers and lettuces.
9. Gourmet pizza
Serves 1
3 tablespoons peach chutney
1 pita
3 slices prosciutto, torn into strips
3 bocconcini, torn into strips
preheat the oven to350 degree F. Spread peach chutney over pita. Top with prosciutto and bocconcini. place on a pizza pan or directly on the oven rack, and bake for 10 to 15 minutes.
10. Derby Chicken salad
Serves 4
I love this American classic
12 ounces skinless, boneless chicken breasts, cooked and cubed
4 ounces bacon, coarsely chopped and cooked until crisp
2 avocado, diced
10 cherry, tomatoes, halves
Toss all ingredients together in a serving bowl and season with cracked black pepper to taste.
11.Chili Dogs
Serve 4
4 hot dogs, split lengthwise
1 can ( 10 ounces) beef broth
1 can (14 ounces) chili corn, carne
4 hot dog roll split and roasted
In a skillet, brown hot dogs. Add broth and 1/4 cup water and cook over medium heat, stirring occasionally, for 8 minutes. in a separate saucepan, heat the chili corn carne. place drained hot dogs in toasted rolls and spoon the chili carne on top.
12. Chantilly soup
Serves 4 to 6
D.E.L.I.S.H
4 cups fresh or frozen green peas
1/2 cup chopped parsley
2 scallions, chopped
6 cups vegetable broth
In a large saucepan, combine all the ingredients
and bring to a boil. Reduce heat and simmer for 10 minutes, or until the vegetables are quite tender. Remove from the heat and let cool before pureeing in a blender.
13. Beef Koftas
Makes 4 to 6
1/2 cup chunky peanut butter.
2 teaspoon curry powder
1 egg
1 pound lead ground beef
Warm peanut butter in the microwave on high for 30 seconds to soften. Mix to curry powder and egg. Add to ground beef and combine. Roll mixture into fat sausage shapes using 1/2 cup of mixture for each kofta. Broil or grill until cooked
Optional: Serve as a burger or on pita bread with satay sauce and salad or separately as a patty with vegetables. Yummmmm!
14. healthy Hot dogs
Serves 4
4 chicken sausages (about 4 ounces each)
4 wraps
3 ounces shredded cheese of your choice
1 cup shredded carrot, diced tomato or sautéed onion
Broil or grill sausages. Sprinkle wraps with cheese and vegetables of choice. add sausages, roll up and serve
Optional: Serve with ketchup or barbecue sauce, Scrummy!
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4 ingredients Kids (Simple, healthy, fun in the kitchen) by Kim McCosker, the international bestselling author of 4 ingredients, one pot, one bowl. Published by Atria Smart Book. You can view her website at SimmonandSchuster.com
1. Dinosaur Eggs
Once upon a time when I was making these in my kitchen, my beautiful then 5 year-old came in, looked up quizzically at me and said, "Mum, they look like dinosaur eggs!" No longer were they Apricot Balls, but forevermore Dinosaur eggs!
Makes 40
21/2 cups finely shredded coconut
14 ounces dried apricots, finely chopped
1 can (1/4 ounces) condensed milk
Measure out its cup of coconut and set aside on a wide, flat plate.
Place the remaining coconut in a bowl and stir in the apricots and condensed milk. With wet hands, roll 2 teaspoons of mixture into a "dinosaur egg" and roll in the reserved coconut. Refrigerate or freeze.
2. Play date party
These are a fun addition to any lunch box, or you can use the same idea for gorgeous party bags filled with candy, fresh or dried fruit, popcorn, cereal or crackers!
Makes 2
3 ounces green grapes
3 ounces red grapes
1/4 cup popped popcorn
8 pretzels
Into 2 resalable plastic bags place the grapes in one side and popcorn and pretzels on the other.
Clamp them into center with a clothespin.
Tips: To make these, you will also need a few crafts bit 'n' bobs wooden clothespins, colored pipe cleaners paint and stick on googly eyes (or you can draw your own). I also use the clothespin "buddies" to hang my boys artwork from a piece of string in their bedrooms.
3. Taco popcorn
Serves 6 - 8
8 cups popped popcorns
3 tablespoons butter, melted
2 teaspoons taco seasoning mix
Place the popcorn in a large bowl. In a small bowl mix together the butter and taco seasoning (start with 1 teaspoon and taste before adding more). Drizzle over popcorn and toss to coat thoroughly. Serve immediately.
Variation: To make a delicious Chill Cheese Popcorn
Take 2 tablespoons melted butter, add 11/2 teaspoon chil powder,1/2 tea spoon garlic salt, 1/4 teaspoon onion powder and mix in 8 cups freshly chopped popcorn. Serve sprinkled with finely grated Parmesan cheese.
3. Tickle Pink
I love smoothies. They are quick and easy way to add a variety of fruit to your kids's diets. Here is one of my boy' FAVES!
Makes 2
4 cups watermelon cubes
2 cups frozen strawberries
1/2 cup lemon yogurt
1 cup crushed ice
Pop all ingredients into a blender and blend until smooth
Variation: Bananas and raspberries make a nice team in smoothies, as does 1 frozen banana, 5 frozen strawberries, the juice of 1 orange and a cup of soy milk..... Deeeeelish!
4. Baby BLTS
Makes 12
12 hero rolls for whole wheat hoagies
12 slices bacon
1/4 head iceberg lettuce, torn
2 tomatoes, thinly sliced
preheat oven to350 degree F
Split the rolls without cutting all the way through and bake until just toasted, about 5 minutes. Meanwhile, in a large skillet, cook the bacon until crisp. Drain on paper towels. Just before serve, fill the rolls with bacon, lettuce and tomatoes.
Optional: Brush mayonnaise or barbecue sauce before filling.
Create a BLAT by adding a fresh slice creamy avocado.
There are 3 safe ways to defrost bacon; overnight in refrigerator, in cold water and in the microwave. never defrost bacon on the kitchen counter or at room temperature.
5. Chicken and Spinach rolls
This recipe was sent to me from members of junior Squad of Golf Queensland. Rising superstars on the course and in the kitchen.
Makes 12
14 ounces of ground chicken
3 ounces of baby spinach
1 can (8.25 ounces) cream style corn
2 sheets frozen puff pastry, thawed
Preheat oven to 400 degree F, Line a baking sheet with parchment paper. In a large nonstick skillet, place 2 tablespoons water and cook the ground chicken over medium high heat until though, stirring to break up about 4 minutes. let cool, then stir in spinach and corn and season to taste. Lay the pastry
on a flat, clean surface and cut in half, forming 4 square sheet. Spoon one-quarter to the chicken mixture down the long edge of 1 piece of pastry. Roll to enclosed the filling and cut into 3 pieces. Gently score the surface of each 3 or 4 times. Repeat with the remaining pieces of pastry and chicken mixture. Pace the rolls on the baking sheet seam side down and bake until browned about 30 minutes.
Optional: Brush with a beaten egg before baking for glistening shine.
6. Chicken Orchard Sammy
Transform the humble sandwich into a lunch box favorite!
Makes 2
1/2 cup shredded poached or roasted chicken
4 dried apricots, finely chopped
2 tablespoons mayonnaise
2 slices multigrain bread
In a bowl, mix together the chicken, apricots and mayonnaise. Use as a sandwich filling for 2 slices of bread. Slice the sandwich before serving or wrap tightly and pop it into a lunch box.
Optional: Add a lettuce leaf for color and crunch!
7. Cinderella's Pumpkin Soup
Anastasia and Drizella will covet this soup too!
Serve 4
1 tablespoon butter
1 leek (white part only), washed and sliced
9 ounces pumpkins or butternut squash, peeled and cut into cubes
2 cups vegetable broth
In a saucepan, melt the butter. Add the leek and sate until soft and lightly golden. Add the pumpkins and cook for 2 minutes. Add the broth and bring to a boil. Reduce to simmer, cover and cook until the pumpkin is tender, about 8 minutes. Allow the soup to cool slightly before poring it into the blender. Blend until nice and smooth.
This soup is equally delicious with additions of corns, garlic, chopped onion and or potato and spices such as ground coriander, cumin and nutmeg.
8. Fancy fingers
stack your fancy fingers on top of one another to some amazing skyscraper sandwich!
Serves 2
2 slices of your little one's favorite cheese
2 slices ham
6 slices bread, crusts removed
1/2 cup shredded lettuce
Place a slice of cheese and ham onto each of 2 slices of bread. Cover each with another slice of bread, add lettuce and top with a final slice of bread. Cut each in thirds and stack one on top of another to serve.
Use filling with different texture -- softened cream cheese with salmon and dill stirred in; hard boil egg mashed with a little mayonnaise; Cottage cheese with raisins, scallions or pineapple; peanut butter and jelly; All make delicious filling for these 'fingers".
9. Hot-diggity dogs
Make 4
4 hot dogs
1 can (13.7 ounces) baked beans
4 split-top hot dog buns
1/2 cup shredded white Cheddar cheese
In a saucepan of simmering water, cook the hot dogs until heated through, 5 -7 minutes. meanwhile, in a small saucepan, warm the baked beans. Place the drained hot dogs in the burns and top with the baked beans and cheese.
Try another topping for the diggity Dog! Make a quick salsa tomatoes, red bell peppers and cilantro. Caramelized onions, crispy bacon and cheese are delicious additions, or simply serve with kechup and mustard.
10. Lunch box Sushi
Serves 2
4 slices multigrain bread ( preferably with flax), crusts remove
1 tablespoons mayonnaise
1/2 avocado. mashed
1/2 cucumber, thinly sliced lengthwise
With a rolling pin, gently roll the bread to flatten slightly. Down the middle of each side, spread a little mayonnaise and avocado. Place cucumber strips on top and roll tightly. Cut into third. pack them tightly into a lunch container; cut sides up and seams touching so the roll don't spring open.
A variety of filling can be used for lunch Box Sushi. Here are some of my favorite combinatios
Avocado, shredded chicken and thin slice of Swiss or provolone cheese
Cream cheese, salmons and thin cucumber slice
Cottage cheese, thinly sliced carrots and raisins
egg and lettuce
Egg salad
Grated apple, raisins and cream cheese
Ham, Swiss or provolone cheese and finely shredded lettuce
Peanut butter and thinly sliced carrot
Tuna, mayonnaise and finely shredded lettuce.
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Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adamsmedia. You can view its website at www.everything.com
1. Chicken and corn soup
cayenne pepper adds a bit of spice to this nourishing chicken and vegetables soup. You can replace the frozen corn with your favorite type of corn in this recipe, including canned cream corn.
Serves 4
Ingredients
2 tablespoon olive oil
2 shallots, peeled, chopped
5 cups chicken broth
2 cups frozen corn
1/2 tablespoon salt
1/8 tablespoon cayenne pepper
1 teaspoon ground cumin
1 leftover chicken breast, shredded
1/4 cup chopped fresh parsley
1. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté until soften, about 2 minutes.
2 Add the chicken broth. Bring to a boil.
3. Add the frozen corn. Return to a boil.
4. Stir in salt, cayenne pepper and cumin.
Add shredded chicken breast pieces. Stir in the fresh parsley. Simmer for a minute and serve hot.
2. Instant mashed potato salad
For more tart favor, feel free to increase the amount of white wine vinegar to 1 tablespoon.
Serves 4
Ingredients
4 cups boil water
8 ounces instant favored mashed potatoes
2/3 cup mayonnaise
3 tablespoon sour cream
2 tablespoon white wine vinegar
1 teaspoon dried dill
4 hard boiled eggs, peeled, chopped
2 ribs celery, thinly sliced
1. Pour boiled water in a large bowl. Add the instant favored mashed potatoes, stirring with a ford to make sure they are completely covered. Cover and let sit for 5 minutes while preparing the mayonnaise dressing.
2. In a medium bowl, stir together the mayonnaise, sour cream, with vinegar, and dried dill.
3. In a large bowl, combine the mashed potatoes with mayonnaise dressing, chopped eggs and celery.
4. Chill until ready to serve.
3. Veggie-Load salad Rolls
Serves 4
Ingredients
1/3 cup soy sauce
1 tablespoon white vinegar
1tablespoon granulated sugar
1 tablespoon bottled minced garlic
1 tablespoon bottle chopped jalapeno peppers
11/2 cup packaged salad greens
1 cup cooked shrimp
1/4 cup chopped fresh Thai basil leaves
8 vegetable-favored tortilla wrappers
1. In a small bowl, stir together the soy sauce, vinegar, sugar, garlic and jalapeno peppers.
2. In a separate bowl, stir together the salad greens, cooked shrimp and basil leaves.
3. Lay a tortilla wrapper on the cutting board in front of you. Place about h1/4 cup of shrimp and salad mix on the bottom half of the wrapper, being careful not to come to close to the edges.
4. Rollup the wrapper like a taco, tucking in the sides. Combine filling and roll up the remainder of the wrapper.
5. Serve the roll cold with soy dipping sauce.
4. Asian Beef Rolls
The cold entrée wraps tender roast beef around crunchy coleslaw mix seasoned with Asain ingredients. Yum!
Serves 4
Ingredients
3 tablespoon hoisin sauce
1/4 cup plum sauce
11/2 cups coleslaw mix
1/4 chopped green onion
6 sliced cooked deli roast beef
1. In medium bowl, combine hoisin sauce and plum sauce and mix well. Stir in coleslaw mix and green onion and mix gently.
2. Place roast beef slices on work surface and divide coleslaw mixture among them. Roll up beef slices. enclosing filling. Serve immediately, or cover and refrigerate up to 8 hours before serving.
5. Chicken Fried Rice
If you don't have left over cooked chicken and rice, you can get some cooked chicken from your local deli and purchase cooked rice from any Chinese takeout place.
Serves 4
Ingredients
2 cooked Herbed Chicken Breast
2 tablespoon olive oil
2 cups cooked Jasmati rice
1 cup frozen snap peas, thawed
and drained
1/3 cup apricot jam
2 tablespoons soy sauce
1/4 cup water
1. remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch piece.
2. Heat olive oil in wok or heavy skillet. Add chicken and rice, stir fry for 4-5 minutes until heated, stirring gently to separate rice grains.
3. Add peas, jams, soy sauce, and water and stir-fry for 4-5 minutes longer, until peas are hot and favors are blended. Serve immediately.
6. Turkey Pizza
Pizza is fun to make at home. use your family's favorite foods and favors to create your own specially. This one is a variation of the classic ham and pineapple pizza.
Serves 4
Ingredients
1 (12-14 inch) Bololi pizza crust
1 cup pizza sauce
4 pieces of turkey cutlets
1(8 ounces) can pineapple tidbits, drained
1/1/2 cups shredded Swiss cheese
1. preheat oven to 400 degree F. Pace pizza crust on a large cookie sheet and spread with pizza sauce. Cut turkey cutlets into thin strip and arrange on pizza sauce. along with well drained pineapple tidbits. Sprinkle with cheese.
2. Bake pizza for 15-20 minutes, or until pizza is hot and cheese is melted and beginning to brown. let stand for 5 minutes and then serve.
Pizza crust: There are a lots of place to buy pizza crust. the deli department at your local grocery store has Boboli pizza crust, focaccia, thin prebaked pizza crust, and refrigerated pizza dough. You can even buy pizza dough from your local pizza parlor; roll it out, bake for a few minutes at 400 degree F and then freeze for later use.
7. Spicy veggie piazza
Boboli pizza crust are available in any deli, and you can usually find plain pizza crust there too. This easy pizza is delicious severed with deli fruit salad and cold milk.
Serves 4
Ingredients
2 cups marinated deli vegetables
1 (12-14-inch) Boboli pizza crust
1 (10ounces) container garlic and herb cram cheese
1 cup shredded provolone cheese
1/2 cup parmesan cheese
1. Preheat oven to 400 degree F. Chop the marinated vegetable into small pieces and place in saucepan with the marinate. Bring to a simmer over medium heat. Simmer for 3-4 minutes, until vegetable are tender. Drain thoroughly.
2. place pizza crust on a cookie sheet and spread with the cream cheese. Arrange vegetable on top and sprinkle with provolone and parmesan cheese. bake for 15-18inutes, until crust is hot and crisp and cheese is melted and begins to brown.
Make your own pizza crust
Make your own pizza crust by combining 2 cups flour, 1 cup cornmeal, 3 tablespoon oil, 1 (.75 ounce) package yeast and 11/2 cups water in a bowl. Knead thoroughly, let rise, punch down, divide in half and roll out.
prebake the crust at 400 degree F for 8-10 minutes, then cool, wrap well and freeze until ready for use
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
Monday, September 15, 2014
Tuesday, August 12, 2014
Recipes (5)
Ani's Raw Food Asia by Ani Phyo, Published by Life Long Book. Asian Cuisine the Raw Food Way. You can visit her website at aniphyo.com
1. Date syrup (India)
Make 1 cup
It is simple to make date syrup. All you need are your favorite dates and a blender. I choose soft or semi soft dates, like Khadrawy or Medjool. If using a drier date, use the water in the recipe to soak the dates first until soft, about 30 minutes or longer.
1/2 cup pitted dates
1/2 to 1 cup of filtered water as desired
Place pitted dates and water in blender, blend smooth. Add as much water as you like for desired consistency.
Variation: for different flavors of dates syrup try the following
1. use an arrange (whole, seeded and peeled) instead of water and add additional water only as needed
2. Substitute filtered water for Rose water
3. Add 1 tbsp. cacao or carob powder, the seeds of a vanilla bean or 1 tsp. vanilla extract.
4. Add lavender or mint extracts, to taste.
2. Nut and seed Mylk (India)
Make 4 cups
Cashews are a sweet nut by nature, and when I make cashew mylk, I often leave out my sweetener. But if you like you mylk on sweeter side, sweeten with stevia, agave syrup or a whole fruit like dates. Sesame seeds make for a calcium packed mylk but can taste a bit bitter, so you may want to mix in some cashew or almond with it. Have fun exploring different nuts and mixes to make endless varieties of mylk.
1/2 cup of you favorite nuts/or seeds, soaked in filtered water (see soaking table on page 33) and rinsed well before using.
Pinch of stevia or 1/2 cup pitted dates or 3 tsp. agave syrup, brown rice, or maple syrup, optional.
Pinch of sea salt
5 cups of coconuts and/or filtered water.
Place all ingredients in the blender, adding a small amount of water first. Blend smooth. Then add remain water and blend. I love fiber in my mylk, but you can always strain it out using a nut mylk or filtered bag if preferred.
Will keep 4 days or longer.
Variation: Add cacao powder, vanilla bean, or strawberries to make different flavored mylk. The possibilities are truly endless.
Soaking table
Almond, 1cup 8-10 hours, Pecans, Walnuts, Cashews, flax seeds, sesame seeds 1 cup 4 -6 hours, Buckwheat, Oat groats, 1 cup, 6 hours, Pumpkin seeds 6 -8 hours, Sun flower seeds 1 cup 8 - 10 hours, Quinoa, 1 cup 2 -3 hours.
3. cinnamon, Fig and Ginger sun tea (Korea)
Make 4 serving
This is a sweet and spicy tea thought to help fight colds and reduce stress. it is typical make with dried persimmons, which can be hard to find, so I use Calimyrna fig instead. You can substitute with your favorite dried fig. Traditionally served chilled, but can also be enjoyed warm
3 cups of filtered water
4 tsp. fresh julienned ginger
1/4 tsp. ground cinnamon
2 tbsp. agave or brown rice syrup, or pinch of stevia
4 dried calimyrna figs
1 tbsp. pine nuts for garnish
Place all ingredients, except the pine nuts, into a large glass jar. Set in the Sun for a few hours to " brew" and for the figs to hydrate.
Serve chilled or warm. Pour into cups, placing one of the soaked figs into each. Top with pine nuts and serve immediately.
4. Coconut durian shake (Thailand)
Make 4 servings
I know durian is hardly a common, everyday ingredient here in the State. But, since durian is one of my favorite fruits, I had to include this recipe here. If you can't find durian, you can just use 3 cups of your favorite fruit to this recipe instead.
Durian is Mother nature's custard, and is a fatty fruit like avocado that's packed with sulfur and MSM ( methylsufinylmethane). Great for our joints and soften scar tissues, MSM is a powerful antioxidant that increases blood flow. Coconut also has the twice the potassium od a banana. The electrolytes and potassium in coconut plus the MSM in durian make this smoothie great post workout fuel.
If you don't know what a durian is and want to see what it looks like, check out the video I shot about durian in Bali: http://www.youtube.com/watch?v=teV_F2GdwXI.
3 cups deseeded durian, fresh or frozen
2 coconuts, water and meat
1/4tsp. cinnamon
Additional filtered water as needed
Place durian, coconut water, coconut meat and cinnamon into your blender. Blend smooth. Add additional water as desired to create the consistency you prefer. Enjoy immediately.
----------------------------------------------------------------------------------------------------------------------
Diabetic recipe
Contributed by diabetic cooking "Great tasting recipe for the entire Family" by Jean Pare, published by Company coming.
1. Sweet cereal Booster
This's more like treat won't let you down when the going gets tough.
Light smooth peanut butter 1/2 cup 125ml
Corn syrup 1/4 cup 60ml
Miniature marshmallows 3 cups 750ml
vanilla 1/2tsp. 2ml
Corn flakes cereal 5 cups 1.25 L
melt peanut butter and corn syrup in a large saucepan on low. Stir marshmallows until just melted. Do not overcook. Remove from heat.
Stir in vanilla and cereal until coated. Press firmly into greases 9x9 inch (22x22 cm) pan. Cool to room temperature. Cut into 24 bars. Wrap individual bars in plastic wrap. Freeze. Make 24 bars.
1 bar: 84 calories, 2.3 g total fat (.4 g sat. .1 mg cholesterol, ); 96 mg sodium; 2g protein; 15 g carbohydrate; trade dietary fiber.
Choice 1/2 grain and starches; 1/2 other choice; 1/2 fats.
2. Loopy O Booster
This fruity little bar will carry you through when you are feeling slow on the go
Margarine 2tbsp. 30ml
White corn syrup 1/3 cup 75 ml
Package of fruit-flavoured gelatin (jelly powder) you favorite (not sugar-free) 3oz. 85g
"O" shaped fruity cereal (such as fruit loops) 4 cups 1L
Melt margarine in a large saucepan on medium. Stir I=in corn syrup and jelly powder. Heat and stir until boiling and jelly powder is dissolved. Remove from heat
Quickly stir in cereal to cool. Mixture will be very sticky, so work fast. Press firmly into greased foil-lined 8x8 inch (20x20 cm) square pan. Chill just until set. Cup into 18 bars. Wrap individual bar in plastic wrap. Freeze. Make 18 bars.
1 bar; 74 calories; 1.4g total fat (.3 g sat., 0 mg cholesterol); 60 mg sodium; 1g protein; 15 g carbohydrate; trace dietary fiber
Choice: 1 Other choice
3. crispy barbecue chips
These don't have to be in wedges; they can be cut into irregular shapes. Pile in a bowl for a sanck with friends. Try with black bean and corn salsa.
Spicy barbecue sauce 1/3 cup 75 ml
Olive oil 2tsp. 10ml
Sesame seeds 2tsp. 10ml
Garlic powder 1/8 tsp. .5 ml
Whole wheat flour tortillas (10 inch, 25 cm, size) 4 4
Combine first 4 ingredients in small dish.
Brush both sides of tortillas with barbecue sauce mixture. Cut each into 10 wedges. Arrange wedges in single layer on large baking sheet. Bake on bottom rack in 450 degree F (175 degree C) oven for 8 minutes. Turn wedges. Bake for 8 minutes until crispy and browned. Make 40 chips.
2 chips; 42 calories; .8 g total fat (.1 sat., 0g cholesterol); 77 mg sodium; 1g protein; 7g carbohydrate; trace dietary fiber
Choice; 1/2 grains & starches
4. Herb Dip
Good with any cut-up vegetables. the flavour is much better when made a gay ahead
Non fat plain yogurt 1 cup 250ml
Non fat salad dressing (or non fat mayonnaise) 1/4 cup 60ml
Parsley flakes 2tsp. 10ml
Chopped fresh chives (or 2 tsp. 10ml dried) 1tbsp. 15ml
Dried whole oregano 1/2 tsp. 2ml
Dried sweet basil 1/2 tsp. 2ml
Dried tarragon leaves, crushed 1/8 - 1/4 tsp. .5 - 1 ml
Dry mustard 1 tsp. 5ml
Salt 1/2 tsp. 2ml
Granulated sugar 1/2 tsp. 2 ml
Combine all 10 ingredients in small bowl. Cover. Chill for at least 2 hours to blend favours. Make 11/8 cups (250ml)
1 tbsp. (15ml); 12 calories; .1 total fat (trace sat. .3 mg cholesterol); 110 mg sodium; 1 g protein; 2 g carbohydrate; trace dietary fiber.
Choice: none
5. Spicy Mexi-Bean Dip
Make this recipe in accompany fresh tomato salsa. Serve both with Crispy barbecue Chips
Cooked (or 1 can 19oz., 540ml) black bean, drained and rinse 1/12 cups 375ml
Dice jalapeno pepper and seed removed 1tbsp. 15 ml
Salsa 1/4 cup 60ml
Light sour cream 1/4 cup 60ml
Grated light Monterery jack cheese 1/12 cups 375ml
Mash beans with fork or masher in medium bowl until broken up. Add next 3 ingredients and 1/2 of cheese. Spoon into shallow1 quart (1L) casserole. Sprinkle remaining 1/2 cheese on top. Bake, uncovered in 350 degree F (175 degree C) oven for 20 minutes or until bubbly. Make 2 cups (500ml)
2 tbsp. (30ml); 67 calories; 3.6 g total fat (2.4g sat., 10.3 mg cholesterol); 118 mg sodium; 4g protein; 5g carbohydrate; 1g dietary fiber.
Choice; None
6. Simple tune spread
Serve with variety of low fat crackers. Or take for lunch along with crackers, bread or fresh regetables. For more flavour, add a littlen more teriyaki sauce.
Finely chopped red onion 2tbsp. 30ml
Can of white tuna, packed in water, drained and broken into chunk's 6 oz. 170 g
Teriyaki sauce 4 - 6 tsp. 20 - 30 ml
Combined all 3 ingredients in small bowl. Chll for 1 - 2 hours to blend flavours.
Make 1 cup (250ml)
!tbsp (15ml); 17 calories; .4 g total fat (.1g sat., 5.0 mg cholesterol); 70 mg sodium; 3g protein; trace carbohydrate; trace dietary fiber.
Choice: 1/2 meat and alternatives
Variation: Omit teriyaki sauce and add 2 tbsp. (20ml) non fat herb and garlic-flavoured cream cheese and 2 tsp. (10ml) low sodium soy sauce.
-----------------------------------------------------------------------------------------------------------------------
Diabetic recipe
Attributed to Delicious Dish for diabetics by Robin Ellis, Published by Skyhorse Publishing Inc. New York. You can view its website at www.skyhorsepublishing.com.
1. A Mayonnaise-like dressing
Not as soft and unctuous of course, but good with salmon, for instance and asparagus, and does not involve the irksome though rewarding business of making mayonnaise! Heresy, I know.....
1 tbsp. cider vinegar
1 tsp. Dijon mustard
juice of 1/4 of a lemon
4 - 5 tbsp. extra-virgin canola/colza oil.
2. A sauce for asparagus and artichokes
This recipe, base on one by Geraldime Holt, is a tasty change from the more traditional vinaigrettes to accompany welcome spring arrivals.
Salt and pepper
1 tsp. Dijon mustard
1tsp. white wine vinegar
4 tbsp. olive oil
2 tbsp. crème fraiche
1. Add a pinch of salt and pepper to a mixing bowl
2. Mix in mustard and vinegar
3. Add oil gently - stirring to emulsify
4. Fold in the crème
5. Taste for seasoning.
3. Everyday Vinaigrette
1 clove of garlic - pulped in a mortar with a pinch of salt
1tbsp. balsamic vinegar
1tsp. Dijon mustard
6 tbsp. olive oil
1. Mix the first 3 ingredients thoroughly
2. Add the olive oil and whisk to a viscous delight.
Or try this alternative:
3bsp. olive oil
1 tbsp. balsamic vinegar
Juice of 1/2 lemon
salt
No mustard
4. Kara's vinaigrette
1 clove of garlic
1sp. Dijon mustard
1 tbsp. cider vinegar
2 tbsp. olive oil
2 tbsp. walnut oil
salt and pepper
1. Pulp the garlic with salt
2. Mix in mustard and cider vinegar
3. Whisk in the oils
4. Test for seasoning
5. Olive oil and lemon juice vinaigrette
A delicate sauce
A pinch of salt
1/2 tsp. Dijon mustard
juice of 1/2 lemon
3 - 4 tbsp. olive oil
1. Mix the salt with the mustard and add in the lemon juice.
2. Add the olive oil and whisk.
6. Cucumber and onion Raita
Serve 2 generously
A useful and tasty sauce for spicy dishes
250g/2 small pots yogurt - I use fat free
1/4 cucumber - peeled, quartered length wise, deseeded and grated
1/4 red onion - grated
1/2 tsp. garam masala
1/2 tsp. chilli powder
salt to taste
Mint or parsley - finely chopped
1. Whisk the yogurt smooth
2. Add the cucumber, onion, garam masala, chilli, salt and chopped mint or parsley: mix thoroughly.
3. Chill if possible before using.
7. A simple sauce
Serve 4
For white fish - grilled or roasted. You would try adding some finely chopped mint leaves and a little very finely sliced garlic.
4 tbsp./ 80ml/3 fl or olive oil
juice of a lemon
salt and pepper
Whisk all the ingredients together
8. Green sauce
This is a stunner and goes well with salmon fillet or chicken. You need a decent pile of herbs. Use whatever is available with parley, mint and chives as the base.
1 bunch parley
1 bunch mint
2 bunch chives
1 bunch chervil/tarragon
1 tbsp. capers
salt and pepper
2 cloves of garlic - sliced wafer-thin
1 tbsp. Dijon
2 lemon - juiced
200 ml/7fl oz./3/4 cup olive oil
1. Pile the herbs together and chop them roughly.
2. Add the capers, salt and garlic to the pile and chop thoroughly.
3. Put this in a bowl and mix in the mustard, lemon juice and the oil. Seasoning with pepper.
4. Taste it for the balance of lemon and olive oil: you should end up with a rough mush, a delicious looking green mess.
9. Mint sauce with apple and onion
This to my mind is so much nicer than traditional mint sauce. The apple and onion put a real spring in its step - helped on by the cider vinegar. Goes wonderful with roast lamp or lamp chops.
Leave from a bunch of mint
1 apple - peeled, cored and roughly chopped
1 small onion - quartered
salt
Good splash of cider vinegar
1. Process the mint, apple and onion in a blender - not too finely: it should have texture.
2. Add some salt and a good splash of vinegar. Taste to see if it needs a little more of anything - it may take a couple of goes to get the balance right. Then leave to marinade in the fridge.
3. Bring it back to room temperature before serving.
10. Pesto sauce
Pesto - the Italian name - Piston - the French - is a basil-based sauce and a wonder for summer. Lovely and garlicky, it's a quick sauce form pasta or a sauce to spread on grilled vegetables: and it can be stirred into a soup of young vegetables. This recipe makes a decent amount.
100g/4 oz. basil leaves
4 cloves of garlic - crushed
25g/1oz. pine nuts - optional
10 tbsp. olive oil
salt and pepper
100g/4oz. Parmesan cheese - grated
1. Put the basil, garlic and pine nuts in a processor. Whizz, adding the oil until you have a smoothish sauce. seasoning and transfer to a bowl.
2. Fold in the Parmesan and taste. Add more seasoning if you feel it needs it.
11. Tzatziti
This is adapted from Rena Salaman's lovely and authentic Greek food. It's a refreshing garlicky sauce that goes particularly well with grilled summer vegetables, chicken and lambs.
500 ml/18 oz./2cups low-fat organic yogurt - wrapped in muslin and squeezed gently to drain it a little or left overnight in a sieve to grain in a bowl
2 tbsp. olive oil
2 tsp. white wine or cider vinegar
2 cloves of garlic - pulped in a mortar with a little salt
2 fresh mint leaves - finely chopped
1/4 medium cucumber - peeled, quartered length wise, deseeded and finely chopped
salt and pepper
1. Carefully scrape the drained yogurt into a mixing bowl
2. In a separate small bowl, whisk the oil and the vinegar together. Mix in the garlic and mint.
3. Fold this into the yogurt, then add the cucumber. Season lightly, taste and refrigerate.
12 Walnut and garlic sauce
For Magret de Canard, This is based on Jeanne Strang's recipe in Goose Fat and Garlic. It is a traditional sauce for duck breast - a constant favorite in south west France, not a great place to be born a duck! It is very garlicky and quite wonderful. My wife Meredith described it as " mind bogging" on the first tasting it 20 years ago.
75 g/ 3 oz. peeled walnuts- take care that bits of shell don't get included
50g/ 2 oz. garlic cloves - crushed
1 tbsp. chopped parsley
salt and pepper to taste
150 ml/5fl oz./ 1/2 cup walnut oil
Put all the ingredients in a food mixer. Mix to a fairly fine texture. Add a little water if need to.
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
1. Date syrup (India)
Make 1 cup
It is simple to make date syrup. All you need are your favorite dates and a blender. I choose soft or semi soft dates, like Khadrawy or Medjool. If using a drier date, use the water in the recipe to soak the dates first until soft, about 30 minutes or longer.
1/2 cup pitted dates
1/2 to 1 cup of filtered water as desired
Place pitted dates and water in blender, blend smooth. Add as much water as you like for desired consistency.
Variation: for different flavors of dates syrup try the following
1. use an arrange (whole, seeded and peeled) instead of water and add additional water only as needed
2. Substitute filtered water for Rose water
3. Add 1 tbsp. cacao or carob powder, the seeds of a vanilla bean or 1 tsp. vanilla extract.
4. Add lavender or mint extracts, to taste.
2. Nut and seed Mylk (India)
Make 4 cups
Cashews are a sweet nut by nature, and when I make cashew mylk, I often leave out my sweetener. But if you like you mylk on sweeter side, sweeten with stevia, agave syrup or a whole fruit like dates. Sesame seeds make for a calcium packed mylk but can taste a bit bitter, so you may want to mix in some cashew or almond with it. Have fun exploring different nuts and mixes to make endless varieties of mylk.
1/2 cup of you favorite nuts/or seeds, soaked in filtered water (see soaking table on page 33) and rinsed well before using.
Pinch of stevia or 1/2 cup pitted dates or 3 tsp. agave syrup, brown rice, or maple syrup, optional.
Pinch of sea salt
5 cups of coconuts and/or filtered water.
Place all ingredients in the blender, adding a small amount of water first. Blend smooth. Then add remain water and blend. I love fiber in my mylk, but you can always strain it out using a nut mylk or filtered bag if preferred.
Will keep 4 days or longer.
Variation: Add cacao powder, vanilla bean, or strawberries to make different flavored mylk. The possibilities are truly endless.
Soaking table
Almond, 1cup 8-10 hours, Pecans, Walnuts, Cashews, flax seeds, sesame seeds 1 cup 4 -6 hours, Buckwheat, Oat groats, 1 cup, 6 hours, Pumpkin seeds 6 -8 hours, Sun flower seeds 1 cup 8 - 10 hours, Quinoa, 1 cup 2 -3 hours.
3. cinnamon, Fig and Ginger sun tea (Korea)
Make 4 serving
This is a sweet and spicy tea thought to help fight colds and reduce stress. it is typical make with dried persimmons, which can be hard to find, so I use Calimyrna fig instead. You can substitute with your favorite dried fig. Traditionally served chilled, but can also be enjoyed warm
3 cups of filtered water
4 tsp. fresh julienned ginger
1/4 tsp. ground cinnamon
2 tbsp. agave or brown rice syrup, or pinch of stevia
4 dried calimyrna figs
1 tbsp. pine nuts for garnish
Place all ingredients, except the pine nuts, into a large glass jar. Set in the Sun for a few hours to " brew" and for the figs to hydrate.
Serve chilled or warm. Pour into cups, placing one of the soaked figs into each. Top with pine nuts and serve immediately.
4. Coconut durian shake (Thailand)
Make 4 servings
I know durian is hardly a common, everyday ingredient here in the State. But, since durian is one of my favorite fruits, I had to include this recipe here. If you can't find durian, you can just use 3 cups of your favorite fruit to this recipe instead.
Durian is Mother nature's custard, and is a fatty fruit like avocado that's packed with sulfur and MSM ( methylsufinylmethane). Great for our joints and soften scar tissues, MSM is a powerful antioxidant that increases blood flow. Coconut also has the twice the potassium od a banana. The electrolytes and potassium in coconut plus the MSM in durian make this smoothie great post workout fuel.
If you don't know what a durian is and want to see what it looks like, check out the video I shot about durian in Bali: http://www.youtube.com/watch?v=teV_F2GdwXI.
3 cups deseeded durian, fresh or frozen
2 coconuts, water and meat
1/4tsp. cinnamon
Additional filtered water as needed
Place durian, coconut water, coconut meat and cinnamon into your blender. Blend smooth. Add additional water as desired to create the consistency you prefer. Enjoy immediately.
----------------------------------------------------------------------------------------------------------------------
Diabetic recipe
Contributed by diabetic cooking "Great tasting recipe for the entire Family" by Jean Pare, published by Company coming.
1. Sweet cereal Booster
This's more like treat won't let you down when the going gets tough.
Light smooth peanut butter 1/2 cup 125ml
Corn syrup 1/4 cup 60ml
Miniature marshmallows 3 cups 750ml
vanilla 1/2tsp. 2ml
Corn flakes cereal 5 cups 1.25 L
melt peanut butter and corn syrup in a large saucepan on low. Stir marshmallows until just melted. Do not overcook. Remove from heat.
Stir in vanilla and cereal until coated. Press firmly into greases 9x9 inch (22x22 cm) pan. Cool to room temperature. Cut into 24 bars. Wrap individual bars in plastic wrap. Freeze. Make 24 bars.
1 bar: 84 calories, 2.3 g total fat (.4 g sat. .1 mg cholesterol, ); 96 mg sodium; 2g protein; 15 g carbohydrate; trade dietary fiber.
Choice 1/2 grain and starches; 1/2 other choice; 1/2 fats.
2. Loopy O Booster
This fruity little bar will carry you through when you are feeling slow on the go
Margarine 2tbsp. 30ml
White corn syrup 1/3 cup 75 ml
Package of fruit-flavoured gelatin (jelly powder) you favorite (not sugar-free) 3oz. 85g
"O" shaped fruity cereal (such as fruit loops) 4 cups 1L
Melt margarine in a large saucepan on medium. Stir I=in corn syrup and jelly powder. Heat and stir until boiling and jelly powder is dissolved. Remove from heat
Quickly stir in cereal to cool. Mixture will be very sticky, so work fast. Press firmly into greased foil-lined 8x8 inch (20x20 cm) square pan. Chill just until set. Cup into 18 bars. Wrap individual bar in plastic wrap. Freeze. Make 18 bars.
1 bar; 74 calories; 1.4g total fat (.3 g sat., 0 mg cholesterol); 60 mg sodium; 1g protein; 15 g carbohydrate; trace dietary fiber
Choice: 1 Other choice
3. crispy barbecue chips
These don't have to be in wedges; they can be cut into irregular shapes. Pile in a bowl for a sanck with friends. Try with black bean and corn salsa.
Spicy barbecue sauce 1/3 cup 75 ml
Olive oil 2tsp. 10ml
Sesame seeds 2tsp. 10ml
Garlic powder 1/8 tsp. .5 ml
Whole wheat flour tortillas (10 inch, 25 cm, size) 4 4
Combine first 4 ingredients in small dish.
Brush both sides of tortillas with barbecue sauce mixture. Cut each into 10 wedges. Arrange wedges in single layer on large baking sheet. Bake on bottom rack in 450 degree F (175 degree C) oven for 8 minutes. Turn wedges. Bake for 8 minutes until crispy and browned. Make 40 chips.
2 chips; 42 calories; .8 g total fat (.1 sat., 0g cholesterol); 77 mg sodium; 1g protein; 7g carbohydrate; trace dietary fiber
Choice; 1/2 grains & starches
4. Herb Dip
Good with any cut-up vegetables. the flavour is much better when made a gay ahead
Non fat plain yogurt 1 cup 250ml
Non fat salad dressing (or non fat mayonnaise) 1/4 cup 60ml
Parsley flakes 2tsp. 10ml
Chopped fresh chives (or 2 tsp. 10ml dried) 1tbsp. 15ml
Dried whole oregano 1/2 tsp. 2ml
Dried sweet basil 1/2 tsp. 2ml
Dried tarragon leaves, crushed 1/8 - 1/4 tsp. .5 - 1 ml
Dry mustard 1 tsp. 5ml
Salt 1/2 tsp. 2ml
Granulated sugar 1/2 tsp. 2 ml
Combine all 10 ingredients in small bowl. Cover. Chill for at least 2 hours to blend favours. Make 11/8 cups (250ml)
1 tbsp. (15ml); 12 calories; .1 total fat (trace sat. .3 mg cholesterol); 110 mg sodium; 1 g protein; 2 g carbohydrate; trace dietary fiber.
Choice: none
5. Spicy Mexi-Bean Dip
Make this recipe in accompany fresh tomato salsa. Serve both with Crispy barbecue Chips
Cooked (or 1 can 19oz., 540ml) black bean, drained and rinse 1/12 cups 375ml
Dice jalapeno pepper and seed removed 1tbsp. 15 ml
Salsa 1/4 cup 60ml
Light sour cream 1/4 cup 60ml
Grated light Monterery jack cheese 1/12 cups 375ml
Mash beans with fork or masher in medium bowl until broken up. Add next 3 ingredients and 1/2 of cheese. Spoon into shallow1 quart (1L) casserole. Sprinkle remaining 1/2 cheese on top. Bake, uncovered in 350 degree F (175 degree C) oven for 20 minutes or until bubbly. Make 2 cups (500ml)
2 tbsp. (30ml); 67 calories; 3.6 g total fat (2.4g sat., 10.3 mg cholesterol); 118 mg sodium; 4g protein; 5g carbohydrate; 1g dietary fiber.
Choice; None
6. Simple tune spread
Serve with variety of low fat crackers. Or take for lunch along with crackers, bread or fresh regetables. For more flavour, add a littlen more teriyaki sauce.
Finely chopped red onion 2tbsp. 30ml
Can of white tuna, packed in water, drained and broken into chunk's 6 oz. 170 g
Teriyaki sauce 4 - 6 tsp. 20 - 30 ml
Combined all 3 ingredients in small bowl. Chll for 1 - 2 hours to blend flavours.
Make 1 cup (250ml)
!tbsp (15ml); 17 calories; .4 g total fat (.1g sat., 5.0 mg cholesterol); 70 mg sodium; 3g protein; trace carbohydrate; trace dietary fiber.
Choice: 1/2 meat and alternatives
Variation: Omit teriyaki sauce and add 2 tbsp. (20ml) non fat herb and garlic-flavoured cream cheese and 2 tsp. (10ml) low sodium soy sauce.
-----------------------------------------------------------------------------------------------------------------------
Diabetic recipe
Attributed to Delicious Dish for diabetics by Robin Ellis, Published by Skyhorse Publishing Inc. New York. You can view its website at www.skyhorsepublishing.com.
1. A Mayonnaise-like dressing
Not as soft and unctuous of course, but good with salmon, for instance and asparagus, and does not involve the irksome though rewarding business of making mayonnaise! Heresy, I know.....
1 tbsp. cider vinegar
1 tsp. Dijon mustard
juice of 1/4 of a lemon
4 - 5 tbsp. extra-virgin canola/colza oil.
2. A sauce for asparagus and artichokes
This recipe, base on one by Geraldime Holt, is a tasty change from the more traditional vinaigrettes to accompany welcome spring arrivals.
Salt and pepper
1 tsp. Dijon mustard
1tsp. white wine vinegar
4 tbsp. olive oil
2 tbsp. crème fraiche
1. Add a pinch of salt and pepper to a mixing bowl
2. Mix in mustard and vinegar
3. Add oil gently - stirring to emulsify
4. Fold in the crème
5. Taste for seasoning.
3. Everyday Vinaigrette
1 clove of garlic - pulped in a mortar with a pinch of salt
1tbsp. balsamic vinegar
1tsp. Dijon mustard
6 tbsp. olive oil
1. Mix the first 3 ingredients thoroughly
2. Add the olive oil and whisk to a viscous delight.
Or try this alternative:
3bsp. olive oil
1 tbsp. balsamic vinegar
Juice of 1/2 lemon
salt
No mustard
4. Kara's vinaigrette
1 clove of garlic
1sp. Dijon mustard
1 tbsp. cider vinegar
2 tbsp. olive oil
2 tbsp. walnut oil
salt and pepper
1. Pulp the garlic with salt
2. Mix in mustard and cider vinegar
3. Whisk in the oils
4. Test for seasoning
5. Olive oil and lemon juice vinaigrette
A delicate sauce
A pinch of salt
1/2 tsp. Dijon mustard
juice of 1/2 lemon
3 - 4 tbsp. olive oil
1. Mix the salt with the mustard and add in the lemon juice.
2. Add the olive oil and whisk.
6. Cucumber and onion Raita
Serve 2 generously
A useful and tasty sauce for spicy dishes
250g/2 small pots yogurt - I use fat free
1/4 cucumber - peeled, quartered length wise, deseeded and grated
1/4 red onion - grated
1/2 tsp. garam masala
1/2 tsp. chilli powder
salt to taste
Mint or parsley - finely chopped
1. Whisk the yogurt smooth
2. Add the cucumber, onion, garam masala, chilli, salt and chopped mint or parsley: mix thoroughly.
3. Chill if possible before using.
7. A simple sauce
Serve 4
For white fish - grilled or roasted. You would try adding some finely chopped mint leaves and a little very finely sliced garlic.
4 tbsp./ 80ml/3 fl or olive oil
juice of a lemon
salt and pepper
Whisk all the ingredients together
8. Green sauce
This is a stunner and goes well with salmon fillet or chicken. You need a decent pile of herbs. Use whatever is available with parley, mint and chives as the base.
1 bunch parley
1 bunch mint
2 bunch chives
1 bunch chervil/tarragon
1 tbsp. capers
salt and pepper
2 cloves of garlic - sliced wafer-thin
1 tbsp. Dijon
2 lemon - juiced
200 ml/7fl oz./3/4 cup olive oil
1. Pile the herbs together and chop them roughly.
2. Add the capers, salt and garlic to the pile and chop thoroughly.
3. Put this in a bowl and mix in the mustard, lemon juice and the oil. Seasoning with pepper.
4. Taste it for the balance of lemon and olive oil: you should end up with a rough mush, a delicious looking green mess.
9. Mint sauce with apple and onion
This to my mind is so much nicer than traditional mint sauce. The apple and onion put a real spring in its step - helped on by the cider vinegar. Goes wonderful with roast lamp or lamp chops.
Leave from a bunch of mint
1 apple - peeled, cored and roughly chopped
1 small onion - quartered
salt
Good splash of cider vinegar
1. Process the mint, apple and onion in a blender - not too finely: it should have texture.
2. Add some salt and a good splash of vinegar. Taste to see if it needs a little more of anything - it may take a couple of goes to get the balance right. Then leave to marinade in the fridge.
3. Bring it back to room temperature before serving.
10. Pesto sauce
Pesto - the Italian name - Piston - the French - is a basil-based sauce and a wonder for summer. Lovely and garlicky, it's a quick sauce form pasta or a sauce to spread on grilled vegetables: and it can be stirred into a soup of young vegetables. This recipe makes a decent amount.
100g/4 oz. basil leaves
4 cloves of garlic - crushed
25g/1oz. pine nuts - optional
10 tbsp. olive oil
salt and pepper
100g/4oz. Parmesan cheese - grated
1. Put the basil, garlic and pine nuts in a processor. Whizz, adding the oil until you have a smoothish sauce. seasoning and transfer to a bowl.
2. Fold in the Parmesan and taste. Add more seasoning if you feel it needs it.
11. Tzatziti
This is adapted from Rena Salaman's lovely and authentic Greek food. It's a refreshing garlicky sauce that goes particularly well with grilled summer vegetables, chicken and lambs.
500 ml/18 oz./2cups low-fat organic yogurt - wrapped in muslin and squeezed gently to drain it a little or left overnight in a sieve to grain in a bowl
2 tbsp. olive oil
2 tsp. white wine or cider vinegar
2 cloves of garlic - pulped in a mortar with a little salt
2 fresh mint leaves - finely chopped
1/4 medium cucumber - peeled, quartered length wise, deseeded and finely chopped
salt and pepper
1. Carefully scrape the drained yogurt into a mixing bowl
2. In a separate small bowl, whisk the oil and the vinegar together. Mix in the garlic and mint.
3. Fold this into the yogurt, then add the cucumber. Season lightly, taste and refrigerate.
12 Walnut and garlic sauce
For Magret de Canard, This is based on Jeanne Strang's recipe in Goose Fat and Garlic. It is a traditional sauce for duck breast - a constant favorite in south west France, not a great place to be born a duck! It is very garlicky and quite wonderful. My wife Meredith described it as " mind bogging" on the first tasting it 20 years ago.
75 g/ 3 oz. peeled walnuts- take care that bits of shell don't get included
50g/ 2 oz. garlic cloves - crushed
1 tbsp. chopped parsley
salt and pepper to taste
150 ml/5fl oz./ 1/2 cup walnut oil
Put all the ingredients in a food mixer. Mix to a fairly fine texture. Add a little water if need to.
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Thursday, July 17, 2014
Phytochemical Indole-3-carbinol
Indole-3-carbinol is a phytochemical in the class of Indoles, by the breaking down of the glucosinolate glucobrassicin, found abundantly in cabbage, kale, Brussels sprouts, rutabaga, mustard greens, broccoli, etc.
1, Breast cancer
Breast cancer (malignant breast neoplasm) is a cancer started in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. There is also rare cases that breast cancer starts in other areas of the breast. In 2010, over 250,000 new cases of breast cancer were expected to be diagnosed in women in the U.S. alone and the risk of getting invasive breast cancer during life time of a women is 1/8.
Indole-3-carbinol may act NAG-1 modulators involved in natural products-induced NAG-1 transcriptional signaling pathway used in prevention and treatment of cancer(1). According to the University of Urbino "Carlo Bo",, The indole-3-carbinol cyclic tetrameric derivative (CTet) inhibited breast cancer cell proliferation by endoplasmic reticulum stress and autophagy-related cell death induction, AKT(2). In human breast cancer cell lines MCF-7 and MDA-MB-231, the derivative also enhances ER stress response, as the main upstream molecular mechanism through which CTet acts in both hormone-responsive and triple-negative breast cancer cells(3). In support to the above, the study of University of Urbino Carlo Bo, Urbino (PU), showed that the derivative may also be a potential anticancer combination agent for both hormone-responsive and triple-negative breast tumors(4).
References
(1) Nonsteroidal anti-inflammatory drug activated gene-1 (NAG-1) modulators from natural products as anti-cancer agents by Yang MH1, Kim J2, Khan IA3, Walker LA4, Khan SI5.(PubMed)
(2) The Indole-3-carbinol cyclic tetrameric derivative CTet synergizes with cisplatin and doxorubicin in triple-negative breast cancer cell lines by De Santi M1, Galluzzi L, Duranti A, Magnani M, Brandi G.(PubMed)
(3) Induction of endoplasmic reticulum stress response by the indole-3-carbinol cyclic tetrameric derivative CTet in human breast cancer cell lines by Galluzzi L1, De Santi M, Crinelli R, De Marco C, Zaffaroni N, Duranti A, Brandi G, Magnani M(PubMed)
(4) Antitumoral activity of indole-3-carbinol cyclic tri- and tetrameric derivatives mixture in human breast cancer cells: in vitro and in vivo studies by Brandi G1, Fraternale A, Lucarini S, Paiardini M, De Santi M, Cervasi B, Paoletti MF, Galluzzi L, Duranti A, Magnani M.(PubMed).
2. Lung cancer
Lung cancer is defined as a condition of the abnormal growth of the cells in the lung's tissue. Most common form of primary lung cancers are derived from epithelial cells. In Us, Lung cancer is the leading cause of cancer deaths, causing 158,683 people deaths, including 88,329 men and 70,354 women, according to 2007 statistic.
In mice study, Indole-3-carbinol showed to inhibit ling cancer via modulation of the receptor tyrosine kinase/PI3K/Akt signaling pathway(1), in dose dependent manner(2), In support of the above, the study by Medical College of Soochow University, indicated that I3C reduces radiosensitivity of lung cancer cells by mediating EGFR expression, indicating that EGFR may be an important target for I3C-mediated radioresistance in lung cancer. In deed, the individual of indole-3-carbinol or silibinin, showed to inhibit 43 and 36% reductions, respectively, in the multiplicity of tumors on the surface of the lung and 83 and 50% reductions, respectively, and mixtures of I3C and silibinin are more potent than the individual compounds for the chemoprevention of lung cancer in A/J mice, according to University of Minnesota(4).
References
(1) Indole-3-carbinol inhibited tobacco smoke carcinogen-induced lung adenocarcinoma in A/J mice when administered during the post-initiation or progression phase of lung tumorigenesis by Qian X1, Melkamu T, Upadhyaya P, Kassie F.(PubMed)
(2) Dose-dependent inhibition of tobacco smoke carcinogen-induced lung tumorigenesis in A/J mice by indole-3-carbinol by Kassie F1, Matise I, Negia M, Upadhyaya P, Hecht SS.(PubMed)
(3) [EGFR-dependent impact of indol-3-carbinol on radiosensitivity of lung cancer cells].
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
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1, Breast cancer
Breast cancer (malignant breast neoplasm) is a cancer started in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. There is also rare cases that breast cancer starts in other areas of the breast. In 2010, over 250,000 new cases of breast cancer were expected to be diagnosed in women in the U.S. alone and the risk of getting invasive breast cancer during life time of a women is 1/8.
Indole-3-carbinol may act NAG-1 modulators involved in natural products-induced NAG-1 transcriptional signaling pathway used in prevention and treatment of cancer(1). According to the University of Urbino "Carlo Bo",, The indole-3-carbinol cyclic tetrameric derivative (CTet) inhibited breast cancer cell proliferation by endoplasmic reticulum stress and autophagy-related cell death induction, AKT(2). In human breast cancer cell lines MCF-7 and MDA-MB-231, the derivative also enhances ER stress response, as the main upstream molecular mechanism through which CTet acts in both hormone-responsive and triple-negative breast cancer cells(3). In support to the above, the study of University of Urbino Carlo Bo, Urbino (PU), showed that the derivative may also be a potential anticancer combination agent for both hormone-responsive and triple-negative breast tumors(4).
References
(1) Nonsteroidal anti-inflammatory drug activated gene-1 (NAG-1) modulators from natural products as anti-cancer agents by Yang MH1, Kim J2, Khan IA3, Walker LA4, Khan SI5.(PubMed)
(2) The Indole-3-carbinol cyclic tetrameric derivative CTet synergizes with cisplatin and doxorubicin in triple-negative breast cancer cell lines by De Santi M1, Galluzzi L, Duranti A, Magnani M, Brandi G.(PubMed)
(3) Induction of endoplasmic reticulum stress response by the indole-3-carbinol cyclic tetrameric derivative CTet in human breast cancer cell lines by Galluzzi L1, De Santi M, Crinelli R, De Marco C, Zaffaroni N, Duranti A, Brandi G, Magnani M(PubMed)
(4) Antitumoral activity of indole-3-carbinol cyclic tri- and tetrameric derivatives mixture in human breast cancer cells: in vitro and in vivo studies by Brandi G1, Fraternale A, Lucarini S, Paiardini M, De Santi M, Cervasi B, Paoletti MF, Galluzzi L, Duranti A, Magnani M.(PubMed).
2. Lung cancer
Lung cancer is defined as a condition of the abnormal growth of the cells in the lung's tissue. Most common form of primary lung cancers are derived from epithelial cells. In Us, Lung cancer is the leading cause of cancer deaths, causing 158,683 people deaths, including 88,329 men and 70,354 women, according to 2007 statistic.
In mice study, Indole-3-carbinol showed to inhibit ling cancer via modulation of the receptor tyrosine kinase/PI3K/Akt signaling pathway(1), in dose dependent manner(2), In support of the above, the study by Medical College of Soochow University, indicated that I3C reduces radiosensitivity of lung cancer cells by mediating EGFR expression, indicating that EGFR may be an important target for I3C-mediated radioresistance in lung cancer. In deed, the individual of indole-3-carbinol or silibinin, showed to inhibit 43 and 36% reductions, respectively, in the multiplicity of tumors on the surface of the lung and 83 and 50% reductions, respectively, and mixtures of I3C and silibinin are more potent than the individual compounds for the chemoprevention of lung cancer in A/J mice, according to University of Minnesota(4).
References
(1) Indole-3-carbinol inhibited tobacco smoke carcinogen-induced lung adenocarcinoma in A/J mice when administered during the post-initiation or progression phase of lung tumorigenesis by Qian X1, Melkamu T, Upadhyaya P, Kassie F.(PubMed)
(2) Dose-dependent inhibition of tobacco smoke carcinogen-induced lung tumorigenesis in A/J mice by indole-3-carbinol by Kassie F1, Matise I, Negia M, Upadhyaya P, Hecht SS.(PubMed)
(3) [EGFR-dependent impact of indol-3-carbinol on radiosensitivity of lung cancer cells].
[Article in Chinese] by Xiao X1, Meng Q, Xu J, Jiao Y, Rosen EM, Fan S.(PubMed)
(4) Enhanced inhibition of lung adenocarcinoma by combinatorial treatment with indole-3-carbinol and silibinin in A/J mice by Dagne A1, Melkamu T, Schutten MM, Qian X, Upadhyaya P, Luo X, Kassie F.(PubMed)
3. Pancreatic cancer
Cancer of pancreas or pancreatic cancer is defined as condition of a malignant neoplasm of the pancreas, as the cells have become cancerous and divided uncontrollably. Most pancreatic cancers start in the ducts (exocrine component of the pancreas) that carry pancreatic juices with cancer of an epithelium that originates in glandular tissue accounts for over 75 - 90% of all cases of exocrine cancers.
I3C would be effective for enhancing sensitivity of pancreatic cancer cells to gemcitabine via down-regulation of miR-21, according to the Seoul National University College of Medicine(1). Indole-3-carbinol (I3C) also showed to lower the LD(50) of gemcitabine (Gemzar) in decreasing growth of both male (MiaPaca2) and female (SU86.86) pancreatic cancer cells, according to 1FDA/National Center for Toxicological Research(2). In pancreatic cell lines, ther phytochemical showed to induced gemcitabine cytotoxicity, through up-regulation of hENT1 expression involved in the additive effect of I3C and gemcitabine(3).
References
(1) Chemosensitivity induced by down-regulation of microRNA-21 in gemcitabine-resistant pancreatic cancer cells by indole-3-carbinol by Paik WH1, Kim HR, Park JK, Song BJ, Lee SH, Hwang JH.(PubMed)
(2) Gender differences in gemcitabine (Gemzar) efficacy in cancer cells: effect of indole-3-carbinol. by Lyn-Cook BD1, Mohammed SI, Davis C, Word B, Haefele A, Wang H, Hammons G.(PubMed)
(3) Enhanced efficacy of gemcitabine by indole-3-carbinol in pancreatic cell lines: the role of human equilibrative nucleoside transporter 1 by Wang H1, Word BR, Lyn-Cook BD.(PubMed)
4. Prostate cancer
Prostate cancer is defined as a condition in which the cells of prostate has become cancerous, causing abnormal cell growth which spread to the distant parts of the body. Most prostate cancers are slow growing and enlarged prostate and prostate cancer may be detected during the Physical (rectum) exams.
Indole-3-carbinol, has showed a strong evidence in supporting the use of phytochemicals as epigenetic modulators for prostate cancer chemoprevention(1). Indole-3-carbinol (I3C), a common phytochemical in cruciferous vegetables, inhibited prostate cancer through induced G1 cell-cycle arrest and apoptosis in prostate cancer cells(2). In human PC-3 prostate cancer cell lines, the phytochemical also induced G1 cell cycle arrest of that leading to apoptosis, and regulates the expression of apoptosis-related genes(3). According to the Division of Cancer Prevention, National Cancer Institute, broccoli-derived compounds indole-3-carbinol (I3C) and 3,3'-diindolylmethane (DIM), showed to inhibit prostate cancer through modulation of the effect of androgen on CCL2-mediated pathways(4).
references
(1) Phytochemicals from cruciferous vegetables, epigenetics, and prostate cancer prevention. by W Watson G1, M Beaver L, E Williams D, H Dashwood R, Ho E.(PubMed)
(3) Indole-3-carbinol (I3C) induced cell growth inhibition, G1 cell cycle arrest and apoptosis in prostate cancer cells by Chinni SR1, Li Y, Upadhyay S, Koppolu PK, Sarkar FH.(PubMed)
(4) Indole-3-carbinol and 3',3'-diindolylmethane modulate androgen's effect on C-C chemokine ligand 2 and monocyte attraction to prostate cancer cells by Kim EK1, Kim YS, Milner JA, Wang TT.(PubMed)
4.
Dietary indole-3-carbinol (I3C) prevents the development of estrogen-enhanced cancers including breast, endometrial and cervical cancers(1) due to it antitumor activities associated not only with its regulation of estrogen activity and metabolism, but also its modulation of ER transcription activity(2) through both antiestrogenic and estrogenic activity(3). In human cervical cancer cells, in comparison to diindolylmethane (DIM), a major in vivo product of indole-3-carbinol (I3C), both I3C and DIM caused accumulation of DNA strand breaks in three cervical cancer cell lines. I3C increased apoptosis in target tissues in vivo.(4). In mice study, according to the The Long Island Campus of Albert Einstein College of Medicine, showed to prevent the cervical-vaginal cancer promoted high doses of estrogen in these mices(5) and increased PTEN expression in the cervical epithelium of the transgenic mouse in vivo(6)
References
(1) Indole-3-carbinol is a negative regulator of estrogen by Auborn KJ1, Fan S, Rosen EM, Goodwin L, Chandraskaren A, Williams DE, Chen D, Carter TH.(PubMed)
(2) Indole-3-carbinol is a negative regulator of estrogen receptor-alpha signaling in human tumor cells. by Meng Q1, Yuan F, Goldberg ID, Rosen EM, Auborn K, Fan S.(PubMed)
(3) Indolo[3,2-b]carbazole: a dietary-derived factor that exhibits both antiestrogenic and estrogenic activity by Liu H1, Wormke M, Safe SH, Bjeldanes LF.(PubMed)
(4) Indole-3-carbinol and diindolylmethane induce apoptosis of human cervical cancer cells and in murine HPV16-transgenic preneoplastic cervical epithelium by Chen DZ1, Qi M, Auborn KJ, Carter TH.(PubMed)
(5) Indole-3-carbinol prevents cervical cancer in human papilloma virus type 16 (HPV16) transgenic mice by Jin L1, Qi M, Chen DZ, Anderson A, Yang GY, Arbeit JM, Auborn KJ.(PubMed)
(6) Indole-3-carbinol prevents PTEN loss in cervical cancer in vivo by Qi M1, Anderson AE, Chen DZ, Sun S, Auborn KJ.(PubMed)
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Dietary indole-3-carbinol (I3C) prevents the development of estrogen-enhanced cancers including breast, endometrial and cervical cancers(1) due to it antitumor activities associated not only with its regulation of estrogen activity and metabolism, but also its modulation of ER transcription activity(2) through both antiestrogenic and estrogenic activity(3). In human cervical cancer cells, in comparison to diindolylmethane (DIM), a major in vivo product of indole-3-carbinol (I3C), both I3C and DIM caused accumulation of DNA strand breaks in three cervical cancer cell lines. I3C increased apoptosis in target tissues in vivo.(4). In mice study, according to the The Long Island Campus of Albert Einstein College of Medicine, showed to prevent the cervical-vaginal cancer promoted high doses of estrogen in these mices(5) and increased PTEN expression in the cervical epithelium of the transgenic mouse in vivo(6)
References
(1) Indole-3-carbinol is a negative regulator of estrogen by Auborn KJ1, Fan S, Rosen EM, Goodwin L, Chandraskaren A, Williams DE, Chen D, Carter TH.(PubMed)
(2) Indole-3-carbinol is a negative regulator of estrogen receptor-alpha signaling in human tumor cells. by Meng Q1, Yuan F, Goldberg ID, Rosen EM, Auborn K, Fan S.(PubMed)
(3) Indolo[3,2-b]carbazole: a dietary-derived factor that exhibits both antiestrogenic and estrogenic activity by Liu H1, Wormke M, Safe SH, Bjeldanes LF.(PubMed)
(4) Indole-3-carbinol and diindolylmethane induce apoptosis of human cervical cancer cells and in murine HPV16-transgenic preneoplastic cervical epithelium by Chen DZ1, Qi M, Auborn KJ, Carter TH.(PubMed)
(5) Indole-3-carbinol prevents cervical cancer in human papilloma virus type 16 (HPV16) transgenic mice by Jin L1, Qi M, Chen DZ, Anderson A, Yang GY, Arbeit JM, Auborn KJ.(PubMed)
(6) Indole-3-carbinol prevents PTEN loss in cervical cancer in vivo by Qi M1, Anderson AE, Chen DZ, Sun S, Auborn KJ.(PubMed)
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Thursday, July 10, 2014
Herbal Therapy - Chickweed (Stellaria media)
Chickweed is a cool-season annual plant often eaten by chickens., genus S. media, belonging to the family Caryophyllaceae, native to Europe. The herb has been used in herbal medicine to treat skin conditions, indigestion, eczema, cough, rashes, etc. and as astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary agent.
Chemical constituents(1)(2)
1. Igenin 6-C-beta-D-galactopyranosyl-8-C-alpha-L-arabinopyranoside
2. Apigenin 6-C-alpha-L-arabinopyranosyl-8-C-beta-D-galactopyranoside
3. Apigenin 6-C-beta-D-galactopyranosyl-8-C-beta-L-arabinopyranoside
4. Apigenin 6-C-beta-D-glucopyranosyl-8-C-beta-D-galactopyranoside
5. Apigenin 6, 8-di-C-alpha-L-arabinopyranoside
6. Alkaloidal glycoside
7. Glucodichotomine B
8. Neolignan glycosides
9. Dichotomosides A, B, C, and D
10. Phenylpropanoid glycoside
11. Dichotomoside E
12. Saponins
13. Mucilage
14. PABA
15. Coumarin,
16. Flavonoids (rutin)
17. Hydroxycoumarin
References
(1) [Studies on chemical constituents from stellaria media. I].[Article in Chinese] by Dong Q1, Huang Y, Qiao SY.(PubMed)
(2) Bioactive constituents from Chinese natural medicines. XIV. New glycosides of beta-carboline-type alkaloid, neolignan, and phenylpropanoid from Stellaria dichotoma L. var. lanceolata and their antiallergic activities by Morikawa T1, Sun B, Matsuda H, Wu LJ, Harima S, Yoshikawa M.(PubMed)
1. Chickweed and Obesity
Obesity is defined as a medical condition of excess body fat has accumulated overtime, while overweight is a condition of excess body weight relatively to the height. According to the Body Mass Index(BMI), a BMI between 25 to 29.9 is considered over weight, while a BMI of over 30 is an indication of obesity. According to the statistic, 68% of American population are either overweight or obese.
In progesterone-induced obesity model in female albino mice, conducted by the CMR College of Pharmacy, showed that Methanolic extract of S. media (MESM) showed to inhibit the increase in body weight, adipose tissue weight and size, and upturned obesity and associated complications and may bebeneficial in suppression of obesity induced by progesterone(3). Other study suggested that the anti-obesity effects of Llyophilized juice extracted from the plant in high-fat-diet fed mice may be partly mediated through delaying the intestinal absorption of dietary fat and carbohydrate by inhibiting digestive enzymes(4).
References
(1) [Studies on chemical constituents from stellaria media. I].[Article in Chinese] by Dong Q1, Huang Y, Qiao SY.(PubMed)
(2) Bioactive constituents from Chinese natural medicines. XIV. New glycosides of beta-carboline-type alkaloid, neolignan, and phenylpropanoid from Stellaria dichotoma L. var. lanceolata and their antiallergic activities by Morikawa T1, Sun B, Matsuda H, Wu LJ, Harima S, Yoshikawa M.(PubMed)
(3)Antiobesity effect of Stellaria media against drug induced obesity in Swiss albino mice by Chidrawar VR1, Patel KN, Sheth NR, Shiromwar SS, Trivedi P.(PubMed)
(4) Quality assessment and anti-obesity activity of Stellaria media (Linn.) Vill by Rani N1, Vasudeva N, Sharma SK.(PubMed)
2. Chickweed and Hepatitis
Chickweed (Stellaria media (Linn.) Villars) has been used in traditional Chinese medicine over 200 years, mainly for the treatment of dermatitis and other skin diseases. In the study to evaluated the anti-hepatitis B virus (HBV), using the human HBV-transfected liver cell line HepG2.2.15, researched at the Jiangsu Provincial Academy of Chinese Medicine indicated that the herbal 30 μg/mL SM-3 effectively suppressed the secretion of HBsAg and HBeAg after 6 days of treatment, Consistent with the reduction in HBV antigens, SM-3 also reduced the level of HBV DNA in a dose-dependent manner(1). In support of the result, the 1Siberian State Medical University, indicated a hepaprotective effect of the herb water-soluble polysaccharide fraction at a dose of 100 mg/kg(2). In the evaluation of anti-hepatoma activity on five human liver-cancer cell lines, i.e. HepG2/C3A, SK-HEP-1, HA22T/VGH, Hep3B and PLC/PRF/5, with 15 most common herbs used in Canada folk medicine, chickweed may be effective in portect the liver against the growth of all five cell lines, depending to further study validation(3).
References
(1) Anti-hepatitis B virus activity of chickweed [Stellaria media (L.) Vill.] extracts in HepG2.2.15 cells by Ma L1, Song J, Shi Y, Wang C, Chen B, Xie D, Jia X.(PubMed)
(2) Evaluation of hepatoprotective activity of water-soluble polysaccharide fraction of Stellaria media L. by Gorina YV1, Saprykina EV, Gereng EA, Perevozchikova TV, Krasnov EA, Ivanova EV, Fait EA, Baranova OV.(PubMed)
(3) In vitro anti-hepatoma activity of fifteen natural medicines from Canada by Lin LT1, Liu LT, Chiang LC, Lin CC.(PubMed)
3. Chickweed and Antimicrobial effects
HSV-2 is a members of the herpesvirus family and can be spread through contact with saliva,
Stellarmedin A, a novel antiviral protein purified from Stellaria media, showed to inhibit the an proliferative and peroxidase activities of HSV-2 protein, according to the study by the Jiangsu Province and Chinese Academy of Sciences(1). Homologous defensins, Sm-AMP-D1 and Sm-AMP-D2, were isolated from seeds of common chickweed Stellaria media L, according to Russian Academy of Sciences, showed a strong inhibitory activity against phytopathogenic fungi and oomycetes and may be a potent promising for engineering pathogen resistance in crops(2). α-hairpinin, a novel antifungal peptide isolated from Stellaria media seeds, also exhibited high broad-spectrum activity against fungal phytopathogens(3).
References
(1) Purification and characterization of a novel anti-HSV-2 protein with antiproliferative and peroxidase activities from Stellaria media by Shan Y1, Zheng Y, Guan F, Zhou J, Zhao H, Xia B, Feng X.(PubMed)
(2) Isolation, molecular cloning and antimicrobial activity of novel defensins from common chickweed (Stellaria media L.) seeds by Slavokhotova AA1, Odintsova TI, Rogozhin EA, Musolyamov AK, Andreev YA, Grishin EV, Egorov TA.(PubMed)
(3) Novel antifungal α-hairpinin peptide from Stellaria media seeds: structure, biosynthesis, gene structure and evolution by Slavokhotova AA1, Rogozhin EA, Musolyamov AK, Andreev YA, Oparin PB, Berkut AA, Vassilevski AA, Egorov TA, Grishin EV, Odintsova TI.(PubMed)
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Chemical constituents(1)(2)
1. Igenin 6-C-beta-D-galactopyranosyl-8-C-alpha-L-arabinopyranoside
2. Apigenin 6-C-alpha-L-arabinopyranosyl-8-C-beta-D-galactopyranoside
3. Apigenin 6-C-beta-D-galactopyranosyl-8-C-beta-L-arabinopyranoside
4. Apigenin 6-C-beta-D-glucopyranosyl-8-C-beta-D-galactopyranoside
5. Apigenin 6, 8-di-C-alpha-L-arabinopyranoside
6. Alkaloidal glycoside
7. Glucodichotomine B
8. Neolignan glycosides
9. Dichotomosides A, B, C, and D
10. Phenylpropanoid glycoside
11. Dichotomoside E
12. Saponins
13. Mucilage
14. PABA
15. Coumarin,
16. Flavonoids (rutin)
17. Hydroxycoumarin
References
(1) [Studies on chemical constituents from stellaria media. I].[Article in Chinese] by Dong Q1, Huang Y, Qiao SY.(PubMed)
(2) Bioactive constituents from Chinese natural medicines. XIV. New glycosides of beta-carboline-type alkaloid, neolignan, and phenylpropanoid from Stellaria dichotoma L. var. lanceolata and their antiallergic activities by Morikawa T1, Sun B, Matsuda H, Wu LJ, Harima S, Yoshikawa M.(PubMed)
1. Chickweed and Obesity
Obesity is defined as a medical condition of excess body fat has accumulated overtime, while overweight is a condition of excess body weight relatively to the height. According to the Body Mass Index(BMI), a BMI between 25 to 29.9 is considered over weight, while a BMI of over 30 is an indication of obesity. According to the statistic, 68% of American population are either overweight or obese.
In progesterone-induced obesity model in female albino mice, conducted by the CMR College of Pharmacy, showed that Methanolic extract of S. media (MESM) showed to inhibit the increase in body weight, adipose tissue weight and size, and upturned obesity and associated complications and may bebeneficial in suppression of obesity induced by progesterone(3). Other study suggested that the anti-obesity effects of Llyophilized juice extracted from the plant in high-fat-diet fed mice may be partly mediated through delaying the intestinal absorption of dietary fat and carbohydrate by inhibiting digestive enzymes(4).
References
(1) [Studies on chemical constituents from stellaria media. I].[Article in Chinese] by Dong Q1, Huang Y, Qiao SY.(PubMed)
(2) Bioactive constituents from Chinese natural medicines. XIV. New glycosides of beta-carboline-type alkaloid, neolignan, and phenylpropanoid from Stellaria dichotoma L. var. lanceolata and their antiallergic activities by Morikawa T1, Sun B, Matsuda H, Wu LJ, Harima S, Yoshikawa M.(PubMed)
(3)Antiobesity effect of Stellaria media against drug induced obesity in Swiss albino mice by Chidrawar VR1, Patel KN, Sheth NR, Shiromwar SS, Trivedi P.(PubMed)
(4) Quality assessment and anti-obesity activity of Stellaria media (Linn.) Vill by Rani N1, Vasudeva N, Sharma SK.(PubMed)
2. Chickweed and Hepatitis
Chickweed (Stellaria media (Linn.) Villars) has been used in traditional Chinese medicine over 200 years, mainly for the treatment of dermatitis and other skin diseases. In the study to evaluated the anti-hepatitis B virus (HBV), using the human HBV-transfected liver cell line HepG2.2.15, researched at the Jiangsu Provincial Academy of Chinese Medicine indicated that the herbal 30 μg/mL SM-3 effectively suppressed the secretion of HBsAg and HBeAg after 6 days of treatment, Consistent with the reduction in HBV antigens, SM-3 also reduced the level of HBV DNA in a dose-dependent manner(1). In support of the result, the 1Siberian State Medical University, indicated a hepaprotective effect of the herb water-soluble polysaccharide fraction at a dose of 100 mg/kg(2). In the evaluation of anti-hepatoma activity on five human liver-cancer cell lines, i.e. HepG2/C3A, SK-HEP-1, HA22T/VGH, Hep3B and PLC/PRF/5, with 15 most common herbs used in Canada folk medicine, chickweed may be effective in portect the liver against the growth of all five cell lines, depending to further study validation(3).
References
(1) Anti-hepatitis B virus activity of chickweed [Stellaria media (L.) Vill.] extracts in HepG2.2.15 cells by Ma L1, Song J, Shi Y, Wang C, Chen B, Xie D, Jia X.(PubMed)
(2) Evaluation of hepatoprotective activity of water-soluble polysaccharide fraction of Stellaria media L. by Gorina YV1, Saprykina EV, Gereng EA, Perevozchikova TV, Krasnov EA, Ivanova EV, Fait EA, Baranova OV.(PubMed)
(3) In vitro anti-hepatoma activity of fifteen natural medicines from Canada by Lin LT1, Liu LT, Chiang LC, Lin CC.(PubMed)
3. Chickweed and Antimicrobial effects
HSV-2 is a members of the herpesvirus family and can be spread through contact with saliva,
Stellarmedin A, a novel antiviral protein purified from Stellaria media, showed to inhibit the an proliferative and peroxidase activities of HSV-2 protein, according to the study by the Jiangsu Province and Chinese Academy of Sciences(1). Homologous defensins, Sm-AMP-D1 and Sm-AMP-D2, were isolated from seeds of common chickweed Stellaria media L, according to Russian Academy of Sciences, showed a strong inhibitory activity against phytopathogenic fungi and oomycetes and may be a potent promising for engineering pathogen resistance in crops(2). α-hairpinin, a novel antifungal peptide isolated from Stellaria media seeds, also exhibited high broad-spectrum activity against fungal phytopathogens(3).
References
(1) Purification and characterization of a novel anti-HSV-2 protein with antiproliferative and peroxidase activities from Stellaria media by Shan Y1, Zheng Y, Guan F, Zhou J, Zhao H, Xia B, Feng X.(PubMed)
(2) Isolation, molecular cloning and antimicrobial activity of novel defensins from common chickweed (Stellaria media L.) seeds by Slavokhotova AA1, Odintsova TI, Rogozhin EA, Musolyamov AK, Andreev YA, Grishin EV, Egorov TA.(PubMed)
(3) Novel antifungal α-hairpinin peptide from Stellaria media seeds: structure, biosynthesis, gene structure and evolution by Slavokhotova AA1, Rogozhin EA, Musolyamov AK, Andreev YA, Oparin PB, Berkut AA, Vassilevski AA, Egorov TA, Grishin EV, Odintsova TI.(PubMed)
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Food therapy - Fennel
Fennel is a species of Foeniculum Vulgare, belong to the family Apiaceae (Umbelliferae), and native to the shores of the Mediterranean. It is now widely cultivated all around the globe to use as food and herb.
Nutritients
1. Carbohydrates
2. Fiber
3. Protein
4. Thiamine (Vitamin B1)
5. Riboflavin (Vitamin B2)
6. Niacin (Vitamin B3)
7. Pantothenic acid (B5)
8. Vitamin B6
9. Folate (Vitamin B9)
10. Vitamin C
11. Calcium
12. Copper
13. Iron
14. Magnesium
15. Molybdenum
16. Phosphorus
17. Potassium
18. Zinc
Chemical constituents(1)(2)
1. 1,3-benzenediol
2. 1-methoxycyclohexene
3. O-cymene
4. Sorbic acid,
5. 2-hydroxy-3-methyl-2-cyclopenten-1-one
6. Estragole
7. Limonene-10-ol
8. 3-methyl-2-cyclopenten-1-one
9. Linoleic acid
10. Oleic acid
11. Undecanal
12. 2,4-undecadienal
13. trans-Anethole
14. Fenchone
15. Limonene
1. Fennel anti microbial activities
The immune system is the set of cells and their activity against antigens or infectious agents that comprises of the body's defense system against diseases. The immune system does a great job of keeping people healthy and preventing infections. Beside foods and nutritional supplements, herbs also play a important role in helping the immune system defend against viruses and bacteria attacks.
According to the study by the Ataturk University, chemical constituents from the inflorescence, leaf stems, and whole aerial parts of fennel, including anethole, and hexane extract showed effectively against most of the foodborne pathogenic, saprophytic, probiotic, and mycotoxigenic microorganisms tested(2). In comparison of essential oil from 3 different species of fennels, such as Essential oils of the fruits of three organically grown cultivars of Egyptian fennel (Foeniculum vulgare var. azoricum, Foeniculum vulgare var. dulce and Foeniculum vulgare var. vulgare, researched indicated that all three cultivars showed similar antimicrobial activity(3). Unfortunately, the 1Universidade do Algarve study, suggested that essential oils of fennel showed a very low antimicrobial activity, but exerted a pro-oxidant activity(4).
References
(1) Antimycobacterial activity of constituents from Foeniculum vulgare var. dulce grown in Mexico.by Esquivel-Ferriño PC1, Favela-Hernández JM, Garza-González E, Waksman N, Ríos MY, del Rayo Camacho-Corona M.(PubMed)
(2) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(3) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(4) Foeniculum vulgare essential oils: chemical composition, antioxidant and antimicrobial activities by Miguel MG1, Cruz C, Faleiro L, Simões MT, Figueiredo AC, Barroso JG, Pedro LG.(PubMed)
2. Fennel as antioxidants
Free radicals are atoms, molecules, or ions with unpaired electrons through chemical bonds with other atoms or molecules during a chemical reaction. They may have positive, negative or zero charge. The unpaired electrons cause radicals to be highly chemically reactive in the human body, leading to aging and cancers.
The comparison of commercial essential oils (EO) containing Citrus aurantium, C. limon, Cupressus sempervirens, Eucalyptus globulus, Foeniculum vulgare and Thymus vulgaris showed that F. vulgare EOs is effective against lipid peroxidation(3). In support of the above, the University of Wyoming suggested that Fennel oils might have higher antioxidant capacity in distillation time (DT) depend-manner. DT can be used to obtain fennel essential oil with differential composition(4).
Some researchers suggested that the potent antioxidant properties of medicinal plants may depend on variety conditions such as environmental conditions, climatic and seasonal variations, geographical regions of growth, degree of ripeness, growing practices, and many other factors such as postharvest treatment and processing(5).
References
(1) Antimycobacterial activity of constituents from Foeniculum vulgare var. dulce grown in Mexico.by Esquivel-Ferriño PC1, Favela-Hernández JM, Garza-González E, Waksman N, Ríos MY, del Rayo Camacho-Corona M.(PubMed)
(2) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(3) Anti-oxidant, anti-inflammatory and anti-proliferative activities of Moroccan commercial essential oils by Aazza S, Lyoussi B, Megías C, Cortés-Giraldo I, Vioque J, Figueiredo AC, Miguel MG.(PubMed)(4) Distillation time modifies essential oil yield, composition, and antioxidant capacity of fennel (Foeniculum vulgare Mill) by Zheljazkov VD1, Horgan T, Astatkie T, Schlegel V.(PubMed)
(5) Antioxidant activity and protecting health effects of common medicinal plants.
Nutritients
1. Carbohydrates
2. Fiber
3. Protein
4. Thiamine (Vitamin B1)
5. Riboflavin (Vitamin B2)
6. Niacin (Vitamin B3)
7. Pantothenic acid (B5)
8. Vitamin B6
9. Folate (Vitamin B9)
10. Vitamin C
11. Calcium
12. Copper
13. Iron
14. Magnesium
15. Molybdenum
16. Phosphorus
17. Potassium
18. Zinc
Chemical constituents(1)(2)
1. 1,3-benzenediol
2. 1-methoxycyclohexene
3. O-cymene
4. Sorbic acid,
5. 2-hydroxy-3-methyl-2-cyclopenten-1-one
6. Estragole
7. Limonene-10-ol
8. 3-methyl-2-cyclopenten-1-one
9. Linoleic acid
10. Oleic acid
11. Undecanal
12. 2,4-undecadienal
13. trans-Anethole
14. Fenchone
15. Limonene
1. Fennel anti microbial activities
The immune system is the set of cells and their activity against antigens or infectious agents that comprises of the body's defense system against diseases. The immune system does a great job of keeping people healthy and preventing infections. Beside foods and nutritional supplements, herbs also play a important role in helping the immune system defend against viruses and bacteria attacks.
According to the study by the Ataturk University, chemical constituents from the inflorescence, leaf stems, and whole aerial parts of fennel, including anethole, and hexane extract showed effectively against most of the foodborne pathogenic, saprophytic, probiotic, and mycotoxigenic microorganisms tested(2). In comparison of essential oil from 3 different species of fennels, such as Essential oils of the fruits of three organically grown cultivars of Egyptian fennel (Foeniculum vulgare var. azoricum, Foeniculum vulgare var. dulce and Foeniculum vulgare var. vulgare, researched indicated that all three cultivars showed similar antimicrobial activity(3). Unfortunately, the 1Universidade do Algarve study, suggested that essential oils of fennel showed a very low antimicrobial activity, but exerted a pro-oxidant activity(4).
References
(1) Antimycobacterial activity of constituents from Foeniculum vulgare var. dulce grown in Mexico.by Esquivel-Ferriño PC1, Favela-Hernández JM, Garza-González E, Waksman N, Ríos MY, del Rayo Camacho-Corona M.(PubMed)
(2) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(3) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(4) Foeniculum vulgare essential oils: chemical composition, antioxidant and antimicrobial activities by Miguel MG1, Cruz C, Faleiro L, Simões MT, Figueiredo AC, Barroso JG, Pedro LG.(PubMed)
2. Fennel as antioxidants
Free radicals are atoms, molecules, or ions with unpaired electrons through chemical bonds with other atoms or molecules during a chemical reaction. They may have positive, negative or zero charge. The unpaired electrons cause radicals to be highly chemically reactive in the human body, leading to aging and cancers.
The comparison of commercial essential oils (EO) containing Citrus aurantium, C. limon, Cupressus sempervirens, Eucalyptus globulus, Foeniculum vulgare and Thymus vulgaris showed that F. vulgare EOs is effective against lipid peroxidation(3). In support of the above, the University of Wyoming suggested that Fennel oils might have higher antioxidant capacity in distillation time (DT) depend-manner. DT can be used to obtain fennel essential oil with differential composition(4).
Some researchers suggested that the potent antioxidant properties of medicinal plants may depend on variety conditions such as environmental conditions, climatic and seasonal variations, geographical regions of growth, degree of ripeness, growing practices, and many other factors such as postharvest treatment and processing(5).
References
(1) Antimycobacterial activity of constituents from Foeniculum vulgare var. dulce grown in Mexico.by Esquivel-Ferriño PC1, Favela-Hernández JM, Garza-González E, Waksman N, Ríos MY, del Rayo Camacho-Corona M.(PubMed)
(2) Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars by Shahat AA1, Ibrahim AY, Hendawy SF, Omer EA, Hammouda FM, Abdel-Rahman FH, Saleh MA.(PubMed)
(3) Anti-oxidant, anti-inflammatory and anti-proliferative activities of Moroccan commercial essential oils by Aazza S, Lyoussi B, Megías C, Cortés-Giraldo I, Vioque J, Figueiredo AC, Miguel MG.(PubMed)(4) Distillation time modifies essential oil yield, composition, and antioxidant capacity of fennel (Foeniculum vulgare Mill) by Zheljazkov VD1, Horgan T, Astatkie T, Schlegel V.(PubMed)
(5) Antioxidant activity and protecting health effects of common medicinal plants.
Škrovánková S1, Mišurcová L, Machů L.(PubMed)
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
3.
The Science of Soy - The East Viewpoints: Part A6 - Soy and Cancers in Japanese
By Kyle J. Norton(Draft article)
Soy foods, including tofu have been in traditional Chinese diet over thousands of year, according to Chinese literature. The reduced risk of chronic disease, including metabolic syndrome such as cardiovascular diseases, obesity and diabetes and lesser menopause symptoms in advanced age, may be aided by eating a lot of soy food accompanied with large portion of vegetables and fruits. Indeed, according to the study, only 10% of women in the East are experience symptoms of menopause in advanced age compared to over 70% of their Western counterparts.
According to Dr. Mark Messina, Ph.D., Soy foods contributed from 6.5%8 to 12.8%7 of total protein intake in older adult in Japan.(b)
The approval of cardiovascular benefit of soy by FDA in 1999 accompanied with the discovery of health benefits in clinical studies over past decade, prompted the promotion and advertisement of soy's health benefits in every aspect in Western society. Evidences could be seen by walking through the supermarkets and drug stores. Soy supplements and products such as tofu, soy milk, soy-based infant formula, and meatless “texturized vegetable protein” burgers were widely available. According to the United Soybean Board’s 2004–2005, 25% of Americans consume soy foods or beverages at least once per week, and 74% view soy products as healthy.
Today, the promotion of soy are no longer existed, it may be results of discovery of adverse effect in single ingredient and animal studies, as intake of soy is associated to induce risk certain mammary cancers and infertility. The publication of the result have drawn many criticisms. According to Thomas Badger, director and senior investigator at the Arkansas Children’s Nutrition Center in Little Rock, these effects are seen only under certain experimental conditions that are not likely to occur in humans—and therein lies the crux of the debate(a). Equol (4',7-isoflavandiol), an isoflavandiol metabolized from daidzein may be the causes, as 90% of Eastern population are equol producers but only 30% in the West.
The explanation of the positive effect of soy isoflavones in reduced risk of mammary cancers by University of Goettingen may be interesting, as researchers said" Most importantly, there is dispute as to whether isoflavones derived from soy or red clover have negative, positive or any effect at all on the mammary gland or endometrium. It is beyond any doubt that soy products may have cancer preventing properties in a variety of organs including the mammary gland. However, these properties may only be exerted if the developing organ was under the influence of isoflavones during childhood and puberty.
Soybean is the genus Glycine, belonging to the family Fabaceae, one of the legumes that contains twice as much protein per acre as any other major vegetable or grain crop, native to Southeast Asia. Now, it is grown worldwide with suitable climate for commercial profits.
Nutrients
1. Carbohydrates
2. Dietary fiber
3. Fat
4. Protein
5. Essential amino acid
6. Vitamin A
7. Vitamin B6
8. Vitamin B12
9. Vitamin C
10. Vitamin K
11. Calcium
12. Iron
13. Magnesium
14. Phosphorus
15. Potassium
16. Sodium
17. Zinc
18. Etc.
Phytochemicals
1. Isoflavones
2. Genistein
3. Saponins
4. Beta-sitosterol
5. Daidzein
I. Soy in Eastern population
A. The Japanese population
Japan, an island nation in the Pacific Ocean, lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south(1c). According to Moriyama, Japanese women and men live longer and healthier than everyone else on Earth, it may be result of healthier Japanese diet and lifestyle. According to the World Health Organization, the Japanese have an average of 75 years healthy living with disability-free, it may be due to average soy intake 10 to 70 times higher than in Western people(1a)(1b).
A6. Soy and cancers in Japan population
Cancer is a class of diseases in which a group of cells growing and multiplying disordered and uncontrollable way in our body, have become progressively worse and damaged other healthy tissues, sometimes spreads to other organs in the body via lymph or blood and results may be in death.
Epidemiological studies, linking soy and soy products in reduced risk and treatment have been contradictive(1)(2)(3)(4), but in Japanese population, soy and its products have been found effectively in reduced risks of and treatment of cancers, it may be result of equol producer status or long term exposure since childhoods. Some researchers suggested that it may be result of traditional Japanese diet with high in soy, vegetables, fish.
1. Breast cancer
Breast cancer (malignant breast neoplasm) is a cancer that starts in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. there is also rare cases that breast cancer starts in other areas of the breast.
According to the evaluation based on a systematic review of epidemiologic evidence among the Japanese population, there is no associated of intakes of individual soy foods with the risk of breast cancer but evidence supported the biological plausibility of a protective effect of isoflavones on breast cancer risk(5). The study in the testing of oral administration of IF-rich tablet (20 and 40 mg/day) on climacteric women, showed the product not only reduced risk of breast cancer but also improved of bone density, hypertension and climacteric symptoms, cardiovascular diseases, gynecological problems and possible immune potentiation(6)
Japanese women have lower incidence of and mortality from breast cancer, compared to Caucasians, it may be result of large amount intake soy protein and isoflavones, as high dietary intake of phytoestrogens, mainly in the form of soy products, can produce circulating levels of phytoestrogens that are known experimentally to have oestrogenic effects(7).
2. Lung cancer
Lung cancer is defined as a condition of the abnormal growth of the cells in the lung's tissue. Most common form of primary lung cancers are derived from epithelial cells. In Us, Lung cancer is the leading cause of cancer deaths, causing 158,683 people deaths, including 88,329 men and 70,354 women, according to 2007 statistic.
Soy intakes are associated to reduced risk of lung cancer with epidermal growth factor receptor (EGFR) mutations which play substantial roles in genesis and proliferation of non-small-cell lung cancers (NSCLCs), according to the Aichi Cancer Center Research Institute.(8). In Asian populations, not only Japanese, in the review of total of 11 epidemiologic studies that consisted of 8 case-control and 3 prospective cohort studies, although consumption of soy food is associated with lower lung cancer risk, intervention studies that use unified measures of soy intake are needed to fully characterize such an association due to different methods used to assess soy consumption across reviewed studies(9).
In deed, isoflavone intake was associated with a decreased risk of lung cancer in never smokers, but not in current or past smokers, according to a population-based prospective cohort study in 36,177 men and 40,484 women aged 45-74 y with no history of cancer at baseline in 1995-1999, conducted by the National Cancer Center Tokyo Japan(10).
3. Bowel (Colorectal ) Cancer
Bowel cancer also known as colorectal cancer, is defined as a condition of the abnormal proliferation of cells in the colon, rectum, or vermiform appendix. Bowl is divided in 2 parts, the first part of the bowel, the small bowl, is involved with the digestion and absorption of food. The 2nd part, the large bowel which consist the the colon and rectum, is involved in absorption of water from the small bowel contents and broken down of certain materials in the feces into substances of which some of them to be re absorbed and reused by the body. Bowel cancer is relatively very common and slowly growing and progress cancer and in predictable way.
Bowel cancer is the third most commonly diagnosed cancer in developed countries, including US and Canada.
According to the Research Center for Cancer Prevention and Screening, National Cancer Center in Japan, the investigated the association between dietary soy and isoflavone intake and incidence of colorectal cancer in a prospective cohort study of 83,063 Japanese men and women, ages 45 to 74 years, intake of isoflavones, miso soup, and soy food was not associated with colorectal cancer in either men or women. By colorectal cancer subsite, the risk of proximal colon cancer in men decreased with increasing consumption of isoflavones, miso soup, and soy food in Compared with men in the lowest quartiles of isoflavones(11) and High isoflavone intake was associated with reduced risk of CI and MI in Japanese women, especially in postmenopausal women(12).
But for patients with Acromegaly, a syndrome that results when the anterior pituitary gland produces excess growth hormone (GH), the risk colorectal cancer is increased substantially(13)(14).
4. Gastric cancer
Stomach cancer is defined as condition of abnormal growth of the mucus-producing cells of the inside lining of the stomach. Adenocarcinoma is the most common type of stomach cancer.
According to the National Cancer Center, Goyang, Korea, high level of consumption of non-fermented soy foods, rather than fermented soy foods, is associated to reducing GC risk, in the reviews of 20 studies assessing the effect of the consumption of fermented soy food on GC risk(15).
4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF), a chemical constituent from of Japanese-style fermented soy sauce, reduced hydrogen peroxide concentration in human polymorphonuclear leucocytes stimulated by arachidonic acid or 12-O-tetradecanoylphorbol-13-acetate,through inhibition of carcinogenesis in this system by acting at the post-initiation stage, in female rats(16). Long-term effect of shoyu (Japanese soy sauce), in rat study did not appear to be a carcinogen in the rat; its prolonged use impaired neither health nor longevity but with a mild gastritis(17).
5. Cancer of Endometrium/Endometrial Cancer
Endometrium is the inner lining of the mammalian uterus and very susceptible hormone change, particular to menstrual cycle. Endometrial cancer is a late adulthood cancer defined as a condition of which the cells of the endometrial lining of uterus have growth uncontrollable or become cancerous as a result of the alternation of cells DNA. It's the fourth most common cancer among women overall, after breast cancer, lung cancer, and bowel cancer.
Greater consumption of isoflavone-containing foods is associated with a reduced risk of endometrial cancer in this population of nonhysterectomized postmenopausal women(18).
In support to the above, the University of Hawaii, in the study of Endometrial cancer cases (n = 332) diagnosed between 1985 and 1993 which were identified from the five main ethnic groups in the state (Japanese, Caucasian, Native Hawaiian, Filipino, and Chinese) through the rapid-reporting system of the Hawaii Tumor Registry, showed that plant-based diets low in calories from fat, high in fiber, and rich in legumes (especially soybeans), whole grain foods, vegetables, and fruits reduce the risk of endometrial cancer(20). According to the National Cancer Center, Tokyo, Japan, in the study of Forty nine thousand one hundred and twenty-one women of age 45-74 years who responded to a 5-year follow-up survey, researchers found that there was no evidence of a protective association between soy food or isoflavone intake and endometrial cancer risk(19).
6. Cervical Cancer
Cervix is the lower part of uterus that opens at the top of the vagina. Cervix acts an transition area for vaginal lining (squamous epithelium) change to uterus type (columnar epithelium) through the transitional area (squamous columnar epithelium) to host the development of the fetus. Cervical cancer is malignant neoplasm of the cervix uteri or cervical area caused by abnormal cells growth with alternation of cells DNA.
According to the study by, there was a the marginally significant inverse association between CIN3 and tofu and green leafy vegetables among Japanese women(21).
7. Prostate cancer
See The Science of Soy - The East Viewpoints: Part A3 - Soy and Prostate Cancer in Japanese Men
8. Thyroid Cancer
Thyroid is one of the largest endocrine glands found in the neck, below the Adam's Apple with the function of regulating the body use of energy, make of proteins by producing its hormones as a result of the stimulation of thyroid-stimulating hormone (TSH) produced by the anterior pituitary.
Thyroid cancer is defined as condition in which the cells in the thyroid gland have become cancerous.
According to the National Institute of Health Sciences, Tokyo, Japan, in the evaluation of the proliferating cell nuclear antigen labeling indices elevated in the ID diet(iodine-deficient diet) Female F344 rat groups suggest that isoflavones may not be involved in the mechanisms underlying the synergistic goitrogenic effect of soybean with iodine deficiency(22) but the study by showed the positive effect of dietary defatted soybean in synergistically stimulated the growth of rat thyroid with iodine deficiency, partly through a pituitary-dependent pathway(23). No study was found in the search of the key word - soy and thyroid cancer in Japanese population" in PubMed).
Taken altogether, Soy and its by products may be association to reduce risk and for treatment certain cancers in Japanese population, including breast, lung, bowel, gastric, prostate, endometrial, cervical cancers, etc. Due to lack of qualities of the studies found in PubMed, further study may be necessary to improve its validation even in Japanese population. As always, all articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying.
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
References
(1) Long-term exposure to dietary sources of genistein induces estrogen-independence in the human breast cancer (MCF-7) xenograft model by Andrade JE1, Ju YH, Baker C, Doerge DR, HelferichWG.(PubMed)
(2) Genistein stimulates growth of human breast cancer cells in a novel, postmenopausal animal model, with low plasma estradiol concentrations by Ju YH1, Allred KF, Allred CD, Helferich WG.(PubMed)
(3) Daidzein-estrogen interaction in the rat uterus and its effect on human breast cancer cell growth by Gaete L1, Tchernitchin AN, Bustamante R, Villena J, Lemus I, Gidekel M, Cabrera G, Astorga P.(PubMed)
(4) The soybean peptide lunasin promotes apoptosis of mammary epithelial cells via induction of tumor suppressor PTEN: similarities and distinct actions from soy isoflavone genistein by Pabona JM1, Dave B, Su Y, Montales MT, de Lumen BO, de Mejia EG, Rahal OM, Simmen RC.(PubMed)
(5) Soy intake and breast cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population by Nagata C1, Mizoue T, Tanaka K, Tsuji I, Tamakoshi A, Matsuo K, Wakai K, Inoue M, Tsugane S, Sasazuki S; Research Group for the Development and Evaluation of Cancer Prevention Strategies in Japan(PubMed)
(6) Isoflavones for prevention of cancer, cardiovascular diseases, gynecological problems and possible immune potentiation by Watanabe S1, Uesugi S, Kikuchi Y.(PubMed)
(7) Phytoestrogens and breast cancer--promoters or protectors? by Rice S1, Whitehead SA.(PubMed)
(8) Soy consumption reduces the risk of non-small-cell lung cancers with epidermal growth factor receptor mutations among Japanese by Matsuo K1, Hiraki A, Ito H, Kosaka T, Suzuki T, Hirose K, Wakai K, Yatabe Y, Mitsudomi T, Tajima K.(PubMed)
(9) Soy intake is associated with lower lung cancer risk: results from a meta-analysis of epidemiologic studies by Yang WS1, Va P, Wong MY, Zhang HL, Xiang YB.(PubMed)
(10) Isoflavone intake and risk of lung cancer: a prospective cohort study in Japan by Shimazu T1, Inoue M, Sasazuki S, Iwasaki M, Sawada N, Yamaji T, Tsugane S; Japan Public Health Center-based Prospective Study Group.(PubMed)
(11) Dietary soy and isoflavone intake and risk of colorectal cancer in the Japan public health center-based prospective study by Akhter M1, Inoue M, Kurahashi N, Iwasaki M, Sasazuki S, Tsugane S; Japan Public Health Center-Based Prospective Study Group(PubMed)
(12) Association of dietary intake of soy, beans, and isoflavones with risk of cerebral and myocardial infarctions in Japanese populations: the Japan Public Health Center-based (JPHC) study cohort I by Kokubo Y1, Iso H, Ishihara J, Okada K, Inoue M, Tsugane S; JPHC Study Group.(PubMed)
(13) The prevalence and associated factors of colorectal neoplasms in acromegaly: a single center based study by Yamamoto M1, Fukuoka H, Iguchi G, Matsumoto R, Takahashi M, Nishizawa H, Suda K, Bando H, Takahashi Y.(PubMed)
(14) Risk of colorectal neoplasm in patients with acromegaly and its relationship with serum growth hormone levels by Matano Y1, Okada T, Suzuki A, Yoneda T, Takeda Y, Mabuchi H(PubMed)
(15) Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies by Kim J1, Kang M, Lee JS, Inoue M, Sasazuki S, Tsugane S.(PubMed)
(16) Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce by Kataoka S1, Liu W, Albright K, Storkson J, Pariza M.(PubMed)
(17) Long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa of the rat by MacDonald WC, Dueck JW.(PubMed)
(18) Legume, soy, tofu, and isoflavone intake and endometrial cancer risk in postmenopausal women in the multiethnic cohort study by Ollberding NJ1, Lim U, Wilkens LR, Setiawan VW, Shvetsov YB, Henderson BE, Kolonel LN, Goodman MT.(PubMed)
(19) Soy food and isoflavone intake and endometrial cancer risk: the Japan Public Health Center-based prospective study by Budhathoki S1, Iwasaki M, Sawada N, Yamaji T, Shimazu T, Sasazuki S, Inoue M, Tsugane S; JPHC Study Group(PubMed)
(20) Association of soy and fiber consumption with the risk of endometrial cancer by Goodman MT1, Wilkens LR, Hankin JH, Lyu LC, Wu AH, Kolonel LN.(PubMed)
(21) Association between dietary calcium and vitamin D intake and cervical carcinogenesis among Japanese women by Hosono S1, Matsuo K, Kajiyama H, Hirose K, Suzuki T, Kawase T, Kidokoro K, Nakanishi T, Hamajima N, Kikkawa F, Tajima K, Tanaka H.(PubMed)
(22) Lack of effect of soy isoflavone on thyroid hyperplasia in rats receiving an iodine-deficient diet by Son HY1, Nishikawa A, Ikeda T, Imazawa T, Kimura S, Hirose M.(PubMed)
(23) Dramatic synergism between excess soybean intake and iodine deficiency on the development of rat thyroid hyperplasia by Ikeda T1, Nishikawa A, Imazawa T, Kimura S, Hirose M.(PubMed)
Soy foods, including tofu have been in traditional Chinese diet over thousands of year, according to Chinese literature. The reduced risk of chronic disease, including metabolic syndrome such as cardiovascular diseases, obesity and diabetes and lesser menopause symptoms in advanced age, may be aided by eating a lot of soy food accompanied with large portion of vegetables and fruits. Indeed, according to the study, only 10% of women in the East are experience symptoms of menopause in advanced age compared to over 70% of their Western counterparts.
According to Dr. Mark Messina, Ph.D., Soy foods contributed from 6.5%8 to 12.8%7 of total protein intake in older adult in Japan.(b)
The approval of cardiovascular benefit of soy by FDA in 1999 accompanied with the discovery of health benefits in clinical studies over past decade, prompted the promotion and advertisement of soy's health benefits in every aspect in Western society. Evidences could be seen by walking through the supermarkets and drug stores. Soy supplements and products such as tofu, soy milk, soy-based infant formula, and meatless “texturized vegetable protein” burgers were widely available. According to the United Soybean Board’s 2004–2005, 25% of Americans consume soy foods or beverages at least once per week, and 74% view soy products as healthy.
Today, the promotion of soy are no longer existed, it may be results of discovery of adverse effect in single ingredient and animal studies, as intake of soy is associated to induce risk certain mammary cancers and infertility. The publication of the result have drawn many criticisms. According to Thomas Badger, director and senior investigator at the Arkansas Children’s Nutrition Center in Little Rock, these effects are seen only under certain experimental conditions that are not likely to occur in humans—and therein lies the crux of the debate(a). Equol (4',7-isoflavandiol), an isoflavandiol metabolized from daidzein may be the causes, as 90% of Eastern population are equol producers but only 30% in the West.
The explanation of the positive effect of soy isoflavones in reduced risk of mammary cancers by University of Goettingen may be interesting, as researchers said" Most importantly, there is dispute as to whether isoflavones derived from soy or red clover have negative, positive or any effect at all on the mammary gland or endometrium. It is beyond any doubt that soy products may have cancer preventing properties in a variety of organs including the mammary gland. However, these properties may only be exerted if the developing organ was under the influence of isoflavones during childhood and puberty.
Soybean is the genus Glycine, belonging to the family Fabaceae, one of the legumes that contains twice as much protein per acre as any other major vegetable or grain crop, native to Southeast Asia. Now, it is grown worldwide with suitable climate for commercial profits.
Nutrients
1. Carbohydrates
2. Dietary fiber
3. Fat
4. Protein
5. Essential amino acid
6. Vitamin A
7. Vitamin B6
8. Vitamin B12
9. Vitamin C
10. Vitamin K
11. Calcium
12. Iron
13. Magnesium
14. Phosphorus
15. Potassium
16. Sodium
17. Zinc
18. Etc.
Phytochemicals
1. Isoflavones
2. Genistein
3. Saponins
4. Beta-sitosterol
5. Daidzein
I. Soy in Eastern population
A. The Japanese population
Japan, an island nation in the Pacific Ocean, lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south(1c). According to Moriyama, Japanese women and men live longer and healthier than everyone else on Earth, it may be result of healthier Japanese diet and lifestyle. According to the World Health Organization, the Japanese have an average of 75 years healthy living with disability-free, it may be due to average soy intake 10 to 70 times higher than in Western people(1a)(1b).
A6. Soy and cancers in Japan population
Cancer is a class of diseases in which a group of cells growing and multiplying disordered and uncontrollable way in our body, have become progressively worse and damaged other healthy tissues, sometimes spreads to other organs in the body via lymph or blood and results may be in death.
Epidemiological studies, linking soy and soy products in reduced risk and treatment have been contradictive(1)(2)(3)(4), but in Japanese population, soy and its products have been found effectively in reduced risks of and treatment of cancers, it may be result of equol producer status or long term exposure since childhoods. Some researchers suggested that it may be result of traditional Japanese diet with high in soy, vegetables, fish.
1. Breast cancer
Breast cancer (malignant breast neoplasm) is a cancer that starts in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. there is also rare cases that breast cancer starts in other areas of the breast.
According to the evaluation based on a systematic review of epidemiologic evidence among the Japanese population, there is no associated of intakes of individual soy foods with the risk of breast cancer but evidence supported the biological plausibility of a protective effect of isoflavones on breast cancer risk(5). The study in the testing of oral administration of IF-rich tablet (20 and 40 mg/day) on climacteric women, showed the product not only reduced risk of breast cancer but also improved of bone density, hypertension and climacteric symptoms, cardiovascular diseases, gynecological problems and possible immune potentiation(6)
Japanese women have lower incidence of and mortality from breast cancer, compared to Caucasians, it may be result of large amount intake soy protein and isoflavones, as high dietary intake of phytoestrogens, mainly in the form of soy products, can produce circulating levels of phytoestrogens that are known experimentally to have oestrogenic effects(7).
2. Lung cancer
Lung cancer is defined as a condition of the abnormal growth of the cells in the lung's tissue. Most common form of primary lung cancers are derived from epithelial cells. In Us, Lung cancer is the leading cause of cancer deaths, causing 158,683 people deaths, including 88,329 men and 70,354 women, according to 2007 statistic.
Soy intakes are associated to reduced risk of lung cancer with epidermal growth factor receptor (EGFR) mutations which play substantial roles in genesis and proliferation of non-small-cell lung cancers (NSCLCs), according to the Aichi Cancer Center Research Institute.(8). In Asian populations, not only Japanese, in the review of total of 11 epidemiologic studies that consisted of 8 case-control and 3 prospective cohort studies, although consumption of soy food is associated with lower lung cancer risk, intervention studies that use unified measures of soy intake are needed to fully characterize such an association due to different methods used to assess soy consumption across reviewed studies(9).
In deed, isoflavone intake was associated with a decreased risk of lung cancer in never smokers, but not in current or past smokers, according to a population-based prospective cohort study in 36,177 men and 40,484 women aged 45-74 y with no history of cancer at baseline in 1995-1999, conducted by the National Cancer Center Tokyo Japan(10).
3. Bowel (Colorectal ) Cancer
Bowel cancer also known as colorectal cancer, is defined as a condition of the abnormal proliferation of cells in the colon, rectum, or vermiform appendix. Bowl is divided in 2 parts, the first part of the bowel, the small bowl, is involved with the digestion and absorption of food. The 2nd part, the large bowel which consist the the colon and rectum, is involved in absorption of water from the small bowel contents and broken down of certain materials in the feces into substances of which some of them to be re absorbed and reused by the body. Bowel cancer is relatively very common and slowly growing and progress cancer and in predictable way.
Bowel cancer is the third most commonly diagnosed cancer in developed countries, including US and Canada.
According to the Research Center for Cancer Prevention and Screening, National Cancer Center in Japan, the investigated the association between dietary soy and isoflavone intake and incidence of colorectal cancer in a prospective cohort study of 83,063 Japanese men and women, ages 45 to 74 years, intake of isoflavones, miso soup, and soy food was not associated with colorectal cancer in either men or women. By colorectal cancer subsite, the risk of proximal colon cancer in men decreased with increasing consumption of isoflavones, miso soup, and soy food in Compared with men in the lowest quartiles of isoflavones(11) and High isoflavone intake was associated with reduced risk of CI and MI in Japanese women, especially in postmenopausal women(12).
But for patients with Acromegaly, a syndrome that results when the anterior pituitary gland produces excess growth hormone (GH), the risk colorectal cancer is increased substantially(13)(14).
4. Gastric cancer
Stomach cancer is defined as condition of abnormal growth of the mucus-producing cells of the inside lining of the stomach. Adenocarcinoma is the most common type of stomach cancer.
According to the National Cancer Center, Goyang, Korea, high level of consumption of non-fermented soy foods, rather than fermented soy foods, is associated to reducing GC risk, in the reviews of 20 studies assessing the effect of the consumption of fermented soy food on GC risk(15).
4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF), a chemical constituent from of Japanese-style fermented soy sauce, reduced hydrogen peroxide concentration in human polymorphonuclear leucocytes stimulated by arachidonic acid or 12-O-tetradecanoylphorbol-13-acetate,through inhibition of carcinogenesis in this system by acting at the post-initiation stage, in female rats(16). Long-term effect of shoyu (Japanese soy sauce), in rat study did not appear to be a carcinogen in the rat; its prolonged use impaired neither health nor longevity but with a mild gastritis(17).
5. Cancer of Endometrium/Endometrial Cancer
Endometrium is the inner lining of the mammalian uterus and very susceptible hormone change, particular to menstrual cycle. Endometrial cancer is a late adulthood cancer defined as a condition of which the cells of the endometrial lining of uterus have growth uncontrollable or become cancerous as a result of the alternation of cells DNA. It's the fourth most common cancer among women overall, after breast cancer, lung cancer, and bowel cancer.
Greater consumption of isoflavone-containing foods is associated with a reduced risk of endometrial cancer in this population of nonhysterectomized postmenopausal women(18).
In support to the above, the University of Hawaii, in the study of Endometrial cancer cases (n = 332) diagnosed between 1985 and 1993 which were identified from the five main ethnic groups in the state (Japanese, Caucasian, Native Hawaiian, Filipino, and Chinese) through the rapid-reporting system of the Hawaii Tumor Registry, showed that plant-based diets low in calories from fat, high in fiber, and rich in legumes (especially soybeans), whole grain foods, vegetables, and fruits reduce the risk of endometrial cancer(20). According to the National Cancer Center, Tokyo, Japan, in the study of Forty nine thousand one hundred and twenty-one women of age 45-74 years who responded to a 5-year follow-up survey, researchers found that there was no evidence of a protective association between soy food or isoflavone intake and endometrial cancer risk(19).
6. Cervical Cancer
Cervix is the lower part of uterus that opens at the top of the vagina. Cervix acts an transition area for vaginal lining (squamous epithelium) change to uterus type (columnar epithelium) through the transitional area (squamous columnar epithelium) to host the development of the fetus. Cervical cancer is malignant neoplasm of the cervix uteri or cervical area caused by abnormal cells growth with alternation of cells DNA.
According to the study by, there was a the marginally significant inverse association between CIN3 and tofu and green leafy vegetables among Japanese women(21).
7. Prostate cancer
See The Science of Soy - The East Viewpoints: Part A3 - Soy and Prostate Cancer in Japanese Men
8. Thyroid Cancer
Thyroid is one of the largest endocrine glands found in the neck, below the Adam's Apple with the function of regulating the body use of energy, make of proteins by producing its hormones as a result of the stimulation of thyroid-stimulating hormone (TSH) produced by the anterior pituitary.
Thyroid cancer is defined as condition in which the cells in the thyroid gland have become cancerous.
According to the National Institute of Health Sciences, Tokyo, Japan, in the evaluation of the proliferating cell nuclear antigen labeling indices elevated in the ID diet(iodine-deficient diet) Female F344 rat groups suggest that isoflavones may not be involved in the mechanisms underlying the synergistic goitrogenic effect of soybean with iodine deficiency(22) but the study by showed the positive effect of dietary defatted soybean in synergistically stimulated the growth of rat thyroid with iodine deficiency, partly through a pituitary-dependent pathway(23). No study was found in the search of the key word - soy and thyroid cancer in Japanese population" in PubMed).
Taken altogether, Soy and its by products may be association to reduce risk and for treatment certain cancers in Japanese population, including breast, lung, bowel, gastric, prostate, endometrial, cervical cancers, etc. Due to lack of qualities of the studies found in PubMed, further study may be necessary to improve its validation even in Japanese population. As always, all articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying.
Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and Dementia with step by step instructions through Scientific Studies within 2 Months or your Money back
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer
For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
References
(1) Long-term exposure to dietary sources of genistein induces estrogen-independence in the human breast cancer (MCF-7) xenograft model by Andrade JE1, Ju YH, Baker C, Doerge DR, HelferichWG.(PubMed)
(2) Genistein stimulates growth of human breast cancer cells in a novel, postmenopausal animal model, with low plasma estradiol concentrations by Ju YH1, Allred KF, Allred CD, Helferich WG.(PubMed)
(3) Daidzein-estrogen interaction in the rat uterus and its effect on human breast cancer cell growth by Gaete L1, Tchernitchin AN, Bustamante R, Villena J, Lemus I, Gidekel M, Cabrera G, Astorga P.(PubMed)
(4) The soybean peptide lunasin promotes apoptosis of mammary epithelial cells via induction of tumor suppressor PTEN: similarities and distinct actions from soy isoflavone genistein by Pabona JM1, Dave B, Su Y, Montales MT, de Lumen BO, de Mejia EG, Rahal OM, Simmen RC.(PubMed)
(5) Soy intake and breast cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population by Nagata C1, Mizoue T, Tanaka K, Tsuji I, Tamakoshi A, Matsuo K, Wakai K, Inoue M, Tsugane S, Sasazuki S; Research Group for the Development and Evaluation of Cancer Prevention Strategies in Japan(PubMed)
(6) Isoflavones for prevention of cancer, cardiovascular diseases, gynecological problems and possible immune potentiation by Watanabe S1, Uesugi S, Kikuchi Y.(PubMed)
(7) Phytoestrogens and breast cancer--promoters or protectors? by Rice S1, Whitehead SA.(PubMed)
(8) Soy consumption reduces the risk of non-small-cell lung cancers with epidermal growth factor receptor mutations among Japanese by Matsuo K1, Hiraki A, Ito H, Kosaka T, Suzuki T, Hirose K, Wakai K, Yatabe Y, Mitsudomi T, Tajima K.(PubMed)
(9) Soy intake is associated with lower lung cancer risk: results from a meta-analysis of epidemiologic studies by Yang WS1, Va P, Wong MY, Zhang HL, Xiang YB.(PubMed)
(10) Isoflavone intake and risk of lung cancer: a prospective cohort study in Japan by Shimazu T1, Inoue M, Sasazuki S, Iwasaki M, Sawada N, Yamaji T, Tsugane S; Japan Public Health Center-based Prospective Study Group.(PubMed)
(11) Dietary soy and isoflavone intake and risk of colorectal cancer in the Japan public health center-based prospective study by Akhter M1, Inoue M, Kurahashi N, Iwasaki M, Sasazuki S, Tsugane S; Japan Public Health Center-Based Prospective Study Group(PubMed)
(12) Association of dietary intake of soy, beans, and isoflavones with risk of cerebral and myocardial infarctions in Japanese populations: the Japan Public Health Center-based (JPHC) study cohort I by Kokubo Y1, Iso H, Ishihara J, Okada K, Inoue M, Tsugane S; JPHC Study Group.(PubMed)
(13) The prevalence and associated factors of colorectal neoplasms in acromegaly: a single center based study by Yamamoto M1, Fukuoka H, Iguchi G, Matsumoto R, Takahashi M, Nishizawa H, Suda K, Bando H, Takahashi Y.(PubMed)
(14) Risk of colorectal neoplasm in patients with acromegaly and its relationship with serum growth hormone levels by Matano Y1, Okada T, Suzuki A, Yoneda T, Takeda Y, Mabuchi H(PubMed)
(15) Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies by Kim J1, Kang M, Lee JS, Inoue M, Sasazuki S, Tsugane S.(PubMed)
(16) Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce by Kataoka S1, Liu W, Albright K, Storkson J, Pariza M.(PubMed)
(17) Long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa of the rat by MacDonald WC, Dueck JW.(PubMed)
(18) Legume, soy, tofu, and isoflavone intake and endometrial cancer risk in postmenopausal women in the multiethnic cohort study by Ollberding NJ1, Lim U, Wilkens LR, Setiawan VW, Shvetsov YB, Henderson BE, Kolonel LN, Goodman MT.(PubMed)
(19) Soy food and isoflavone intake and endometrial cancer risk: the Japan Public Health Center-based prospective study by Budhathoki S1, Iwasaki M, Sawada N, Yamaji T, Shimazu T, Sasazuki S, Inoue M, Tsugane S; JPHC Study Group(PubMed)
(20) Association of soy and fiber consumption with the risk of endometrial cancer by Goodman MT1, Wilkens LR, Hankin JH, Lyu LC, Wu AH, Kolonel LN.(PubMed)
(21) Association between dietary calcium and vitamin D intake and cervical carcinogenesis among Japanese women by Hosono S1, Matsuo K, Kajiyama H, Hirose K, Suzuki T, Kawase T, Kidokoro K, Nakanishi T, Hamajima N, Kikkawa F, Tajima K, Tanaka H.(PubMed)
(22) Lack of effect of soy isoflavone on thyroid hyperplasia in rats receiving an iodine-deficient diet by Son HY1, Nishikawa A, Ikeda T, Imazawa T, Kimura S, Hirose M.(PubMed)
(23) Dramatic synergism between excess soybean intake and iodine deficiency on the development of rat thyroid hyperplasia by Ikeda T1, Nishikawa A, Imazawa T, Kimura S, Hirose M.(PubMed)
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