Whole Grain, Stone Ground, Organic Bread: It’s Good For You!
If you’ve been reading my blog, you already know that I’m a big proponent of including grains in our daily diet. Not just any grains, though. Grains that are healthful for us are organic, whole grains, enjoyed either in their whole form or as freshly milled flour.
Despite the current dietary fad of shunning all grains, a growing body of evidence shows that increased intake of less-refined, whole-grain foods has numerous positive health benefits. People who consume greater amounts of whole grains are consistently shown to have a lower risk of developing cardiovascular disease, type 2-diabetes, and many cancers. People who eat whole grains also appear to have better digestive health and are likely to have a lower BMI and gain less weight over time. The bulk of the evidence for the advantages of whole-grains comes from observational studies, but researchers are discovering the same benefits in intervention studies, and are identifying the mechanisms behind the protective properties of whole grains.1
Whole Grains Protect Against Cardiovascular Disease
Here’s an example of the health protective benefits of whole grains: A meta-analysis of seven major studies showed that cardiovascular disease (heart attack, stroke, or the need for a procedure to bypass or open a clogged artery) was 21% less likely in people who ate 2.5 or more servings of whole-grain foods per day compared with those who ate less than 2 servings per week.2
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First discovered in 1929, vitamin K has long been recognized as necessary for healthy blood clotting. This, of course, is a critical function—without sufficient vitamin K, we would bleed to death from even a minor wound. But in the past decade, vitamin K has been shown to play a much greater role in health than was previously recognized.
Research shows that vitamin K, in synergy with vitamin D, is an essential nutrient for building strong bones. Vitamin K also supports cardiovascular health, promotes an appropriate inflammatory response, ensures healthy cellular function, and provides redox/antioxidant activity.
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Closely related to the culinary herb sweet basil (Ocimum basilicum), holy basil (Ocimum sanctum) is a plant with a rich history of use as a healing herb. Because this venerable herb has so many applications, it has become one of my favorites. I often include holy basil in adaptogenic tonics, and also find it useful for specific conditions, ranging from support for cancer and cardiovascular disease to improving skin health.
Native to India, holy basil is also known as tulsi, which means “the incomparable one.” Considered as sacred in the Hindu faith, most traditional homes and temples in India have at least one tulsi plant, which is used in prayers to insure personal health, spiritual purity, and family well-being. In Ayurvedic medicine, tulsi is classified as a rasayana, an herb that nourishes a person’s growth to perfect health and enlightenment and promotes long life.
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