Saturday, November 19, 2011

Coffee To The Rescue!

That morning cup of coffee may do more than wake you up. A new study shows a lower risk of (metatastic) prostate cancer. Researchers tracked 48,000 men in the Health Professionals Follow-up Study from 1986 to 200. Those who drank one to five cups of coffee (regular or decaf) a day had a 30% lower risk of prostate cancer than those who consumed no coffee. Various studies also show how coffee may help reduce the risk of other diseases such as type 2 diabetes, Parkinson's, colon cancer, cirrhosis, gall stones, depression and more.
Caffeine is not the issue; it’s the whole coffee package. Research points to antioxidants -- nutrients that help prevent tissue damage caused by molecules called oxygen-free radicals. Coffee has a very strong antioxidant capacity. Coffee also contains minerals such as magnesium and chromium, which help the body use the hormone insulin, which controls blood sugar (glucose).
A 2009 study from Finland and Sweden showed that, out of 1,400 people followed for about 20 years, those who reported drinking 3-5 cups of coffee daily were 65% less likely to develop dementia and Alzheimer’s disease, compared with nondrinkers or occasional coffee drinkers.
As with everything, remember to use moderation. Keep in mind that coffee accompaniments such as cream and sugar add fat and calories to your diet. Finally, heavy caffeine use (four to seven cups a day) can cause problems such as restlessness, anxiety, irritability and insomnia.
~ Journal of the National Cancer Institute, 2011

Sunday, November 6, 2011

Harvest The Flavor

A Fall candidate for your shopping cart is the Acorn Squash. It is excellent for baking and a snap to prepare. It's compact size is perfect for two servings, and you can use the cut-in-half baked squash as a bowl for soup or for your favorite pilaf or other filling. Squash are one of the best keeping vegetables. In fact, stored squash contains more carotene than freshly picked squash. Their shelf life makes them quite economical. In cold storage (not refridgerated) they can last up to 3 months.
Along with acorn's sweet, nutty flavor are the vitamins B-1, B-6, C, carotene, calcium (a whopping 90mg. per 7 oz. serving!) magnesium, potassium, and fiber, with about 100 calories.
Cut an acorn squash in half and remove the seeds. Brush with olive oil and season to taste. Bake cut side up at 400 degrees for 35 minutes. Each pound of squash yields 2 cups.
A one cup serving supplies 2 g. protein, 22 g. carb., 3 g. fiber, 5 mg. sodium, 0 sat. fat.