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Health Benefits of Blackstrap Molasses

2/14/2015

Blackstrap molasses is something your Great Grandmother used in cooking, and now they are realizing how many health benefits this product has to offer. You may use this in your breads as the sugar to feed the yeast but, it will also give the yeast the added minerals needed to rise higher. The bread will be a bit darker in color but adding 2 tablespoons per loaf will not give the bread any distinct molasses taste. If you are looking to purchase Blackstrap Molasses make sure you buy organic and unsulfured.

What is Blackstrap Molasses?
To make molasses, sugar cane is harvested and stripped of leaves. It's juice is extracted usually by crushing or mashing. The juice is boiled to concentrate it, the result of this first boiling is usually referred to in the South as "cane syrup", as opposed to molasses. The second boiling and sugar extraction, has a slight bitter taste and is referred to as molasses. The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavor.

Health Benefits
Good for hair
One serving (two tablespoons) of blackstrap contains approximately 14 percent of our Recommended Daily Intake (RDI) of copper, an important trace mineral that helps rebuild the skin structure that supports healthy hair. Consequently, long-term consumption of blackstrap has been linked to improved hair quality, hair regrowth in men and even a restoration of your hair's original color.

Safe sweetener for diabetics
Blackstrap molasses has a moderate glycemic load of 55, compared to corn syrup which is 75 and is considered high. This makes it a good sugar substitute for diabetics and individuals who are seeking to avoid blood sugar spikes. Moreover, one serving of blackstrap contains no fat and only 32 calories, making it suitable for a weight loss diet.

Laxative qualities
Blackstrap is a natural stool softener that can improve the regularity and quality of your bowel movements.

Rich in iron
Two tablespoons of blackstrap contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.

High in calcium and magnesium
Blackstrap molasses contains a mineral profile that has been optimized by nature for superior absorption. For example, two tablespoons of blackstrap contains 11.7 percent of our RDI of calcium and 7.3 percent of our RDI of magnesium. This calcium-magnesium ratio is ideal, since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium. Both of these minerals aid the growth and development of bones, making blackstrap a good safeguard against osteoporosis and other bone diseases.

Additional mineral content
Two tablespoons of blackstrap molasses also contains 18 percent of our RDI of manganese (which helps produce energy from proteins and carbohydrates), 9.7 percent of our RDI of potassium (which plays an important role in nerve transmission and muscle contraction), 5 percent of our RDI of vitamin B6 (which aids brain and skin development) and 3.4 percent of our RDI of selenium, an important antioxidant.

Taking blackstrap as a health supplement
The best way to take blackstrap as a supplement is to mix between 1-2 tablespoons of it in a cup of boiling water and then drink it through a straw once the water has cooled. (The straw helps the molasses bypass your teeth.) This should be done daily, ideally first thing in the morning when you need the energy most.

Sources:
wholefoods.com
Wikipedia.com
naturalnews.com

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Best Buy On Olive Oil

2/14/2015

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There are 700+ different kinds of olives, which make thousands of different kinds of oil. Asking “what’s the best olive oil?” is like asking “what’s the best wine?” The answer is, “depends on what you’re eating it with.”

Unlike many wines, which improve with age, extra virgin olive oil is perishable; like all natural fruit juices, its flavor and aroma begin to deteriorate within a few months of milling, a decline that accelerates when the oil is bottled, and really speeds up when the bottle is opened and exposed to the air.

When choosing bottled oil, look for a dark glass or other containers that protect against light, buy a quantity that you’ll use up quickly, and keep it well sealed in a cool, dark place. Even an excellent oil can rapidly go rancid when left sitting under a half-bottle of air, or in a hot or brightly-lit conditions.

Don’t pay much attention to the color of an oil. Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils. Both in flavor and aroma, genuine extra virgin oils have, a marked fruitiness reminiscent of fresh olives, and typically have some level of bitterness and pungency (peppery at the back of the throat). In great oils these characteristics are harmoniously balanced, together with complex aromas, flavors and after tastes.

Don’t be put off by bitterness or pungency – remember that these are usually indicators of the presence of healthful antioxidants, anti-inflammatories and other healthful “minor components” of top-quality olive oil – unless one of these characteristics is overwhelming in flavor compared to the other flavors.

1. Extra Virgin Olive Oil
Extra Virgin olive oil is totally free from defects, which are caused by the olives fermenting and going rancid. Extra virgin olive oil is under 1 percent acidity, and has a very positive taste to it - buttery and fruity.

2. Virgin Olive Oil
Virgin oil is allowed to have trace elements of defect in it. It does not score as high on a fruity level and can have a higher acidity.

3. Olive Oil
Ordinary olive oil is what most people buy. It has a higher level of impurity in it and frequently doesn't have a fruity taste at all. It's inexpensive because it's produced from lower quality olives.

Read the label if you aren’t able to taste the oil or get help from a knowledgeable salesperson, you’ll have to rely on the label for information about the oil. To begin with, be sure your oil is labeled “Extra Virgin,” since other categories – “pure” or “light oil",– have undergone chemical refinement which strips away the olives flavor and many of the oil’s health benefits.

To ensure freshness, look for bottles with a “best by” date, or a "date of harvest" indicated. Try to buy oils only from this year’s harvest. “Best by” dates are usually two years from the time an oil was bottled, so if you see a date that is two years away, the oil is more likely to be fresh. Phrases like “packed in Italy” or “bottled in Italy,” do not mean that the oil was made in Italy, much less that it was made from Italian olives. Italy is one of the world’s major importers of olive oil, much of which originates in Spain, Greece, Tunisia and elsewhere, so don’t be taken in by Italian flags and scenes from the Tuscan countryside on the packaging. Some of the oil imported into Italy is consumed by Italians, but much of it is blended, packed and re-exported.

Cooking With Olive Oil

Once you’ve bought your oil, store it in a place where it's protected from light, heat and oxygen, the three enemies of good oil, which speed spoilage. And don’t hoard it! Even great oils deteriorate with each passing day, and will all too soon become ordinary, even rancid, if not used quickly.

There is a great deal of disagreement, and a fair bit of misinformation, concerning whether to use extra virgin olive oil, rather than refined (“pure,” “light”) olive oil for frying. Quality extra virgin olive oil is a fine choice for sauteing and shallow frying, so long as its flavor doesn’t overpower the food; an aggressive early-harvest oil would be a poor choice to saute fish, for example. Using extra virgin olive oil for deep-fat frying at higher temperatures is uneconomical, and can even be counter-productive, because the cooking process can accentuate the harsh flavors in the oil, and many of the flavors and aromas of fine oils will volatilize and disappear. Refined olive oil is probably a better choice for deep-fat frying, though there are undoubtedly many extra virgin olive oils that hold up well to frying – the lower an oil’s free fatty acidity, the higher its smoke-point (the temperature at which it begins to smoke, producing unpleasant and unhealthful byproducts), and the more times it can be re-used. (Each time the oil is heated it's acidity rises, meaning that its smoke point will and quality will both decline.)

Depending on their composition, most oils harden when chilled. As they cool, a waxy sediment settles out of them. Freezing does not harm an oil – in fact, it is a good method of preservation – but may reduce its shelf life if substantial sediment is produced.

Sources:
Olive Oil Source
The Truth In Olive Oil
Olive Oil Times

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Chromium Why It's Important

2/13/2015

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Chromium is an essential trace mineral that is found naturally only in combination with other elements. Since it's not manufactured by the body, it must be obtained from your diet. Chromium is important in the metabolism of fats and carbohydrates. Anyone wanting to lose weight and diabetics take note, this mineral could be of great benefit to your health.

Preliminary research has found that chromium improves glucose tolerance and helps metabolize glucose. Other studies have shown that chromium may increase blood levels of HDL cholesterol (the "good" cholesterol). The body requires energy to survive and function, insulin and chromium, acting together, help convert glucose (blood sugar) into energy. When your body is chromium deficient, insulin does not function normally and therefore not enough energy is made. When this happens glucose backs up in the bloodstream which can lead to increased risk of a heart attack, stroke, diabetes, and depression.

Sources
The best source of chromium is true brewer's yeast but, for most people it causes abdominal bloating and nausea. Other good sources of chromium include beef, liver, eggs, chicken, oysters, wheat germ, green peppers, apples, bananas, spinach, butter, black pepper and molasses. Some brands of beer also contain significant amounts, now my husband would go for this method of getting chromium.

Whole Grains
Like other minerals, whole grains which include the bran and germ found in wheat, brown rice, oats, barley, amaranth and corn are all rich sources of chromium picolinate. When the whole germ of these grains is consumed in the diet, you can receive at least 5 mcg of the chromium, were processed flour has no germ at all.

Fruits and Vegetables
Some more examples are fruits such as orange, grapes, bananas and apples (very minute amounts). These fruits when consumed in the juice or pulp forms provide all the necessary chromium to the body. One cup of orange juice contains about 2 mcg and a cup of grape juice contains 8 mcg of chromium picolinate. Other than these fruits, there are a few vegetables which also contribute to this dietary source. These are broccoli, green beans, dried garlic and potatoes, where ½ cup broccoli provides about 11 mcg and ½ green beans, about 1mcg of the chromium picolinate. 1 teaspoon of dried garlic adds up to 3 mcg of this compound, thus using it daily in your meals can be quite beneficial.

Meat
There are a few meats such as beef and turkey breast which are also rich in this compound. 3 oz. of the two lean meats provide about 2 mcg of chromium which is a good amount once in a day. However, there are a few side effects of chromium picolinate so it's best to get it from natural sources.

Side Effects If Taken In Vitamin Or Supplement Form
Chromium is safe for most adults when used appropriately for 6 months or less. Chromium is possibly safe for most people when used for longer periods of time. Some people experience side effects such as skin irritation, headaches, dizziness, nausea, mood changes and impaired thinking, judgment, and coordination. High doses have been linked to more serious side effects including blood disorders, liver or kidney damage, and other problems. It is not known for sure if chromium is the actual cause of these side effects.

References
Aparna Jadhav Published: 4/6/2011
Mayo Clinic -Chromium Supplement 2011
Recommended Dietary Allowances, 10th ed. Washington, D.C.: National Academy Press, 1989.
Murray M. Encyclopedia of Nutritional Supplements. Rocklin, CA: Prima Publishing, 1996.
Web Md http://www.webmd.com/vitamins-supplements/ingredientmono-932-CHROMIUM.aspx?activeIngredientId=932&activeIngredientName=CHROMIUM

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Azodicarbonamide or ADA Used As a Dough Conditioner

2/13/2015

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There are more and more reasons to learn to bake, you can control what's in your food. A chemical compound used in synthetic leathers called azodicarbonamide or ADA is commonly used in baked goods from bagels, breads to pizza crusts and danishes—sold under 130 brand names that still contain ADA as a "dough conditioner" according to the Environmental Working Group (EWG).

According to the report; “This industrial plastics chemical shows up in many commercial baked goods as a dough conditioner" that renders large batches of dough easier to handle. Another benefit is it makes the finished products puffier and tough enough to withstand shipping and storage. According to the new EWG; " The Food Database of Ingredients of 80,000 foods, ADA turns up in nearly 500 items and in more than 130 brands of bread, bread stuffing and snacks, including many advertised as ‘healthy',” the report reads.

Subway, made headlines earlier this month when it announced it would no longer be including the compound as a "dough conditioner" in their breads. That is a first step, but there are roughly 130 other companies that mass produce and sell a variety of baked goods that contain ADA. The EWG report claims, these are some of the brands the chemical is still present; Ball Park, Butternut, Country Hearth, Fleischman’s, Food Club, Harvest Pride, Healthy Life, Jimmy Dean, Joseph Campione, Kroger, Little Debbie, Mariano’s, Marie Callendar’s, Martin’s, Mother’s, Nature’s Own, Pillsbury, Roman Meal, Sara Lee, Schmidt, Shoprite, Safeway, Smucker’s, Sunbeam, Turano, Tyson, Village Hearth and Wonder.

The FDA approved the chemical compound as being safe-in-moderation for foods meant for human consumption back in 1962. Another dough conditioner potassium bromate was banned in 1987, and since then there has been an increase use of ADA. Despite being cleared as safe by the FDA, the World Health Organization has gone on the record to say that epidemiological studies in humans and animals alike have produced "abundant evidence that azodicarbonamide can induce asthma, other respiratory symptoms and skin sensitization". ADA is not approved for use in either Australia or the European Union.

I truly believe you have to cook in order to control what you eat. I know baking is a lost art and meal preparation is something most of us don't enjoy. If you cook one day and make all your meals for the week it will not only save you time and money, but it could save your life.

Sources
Plastic chemical found in nearly 500 foods sold in US (Feb 28th 2014)
Bloomberg Businessweek, Venessa Wong

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Phytic Acid

2/13/2015

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Phytic acid in grains, nuts, seeds and beans represents a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation. Instead we listen to the food experts and they are telling us eat food that is raw and unprocessed. Well that may be fine for some foods but for grains, nuts, seeds and beans. . . and even some tubers, like yams; its not the best way to eat them.

Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran portion of grains and other seeds. The bran contains a mineral phosphorus and in a form that is not readily available to our digestive systems. Not only is it not readily available the phytic acid molecule binds with other minerals, such as calcium, magnesium, iron and zinc, making them also unavailable to our digestive systems. In this form, the compound is referred to as Phytate. Phytate also inhibits the enzymes that we need to digest our food in our stomachs, and over the long term this can lead to serious health issues.

Phytase
Phytase is the enzyme that neutralizes phytic acid and liberates the phosphorus. allowing you to absorb the proper minerals This enzyme co-exists in plant foods that contain phytic acid. Unfortunately most people do not produce the phytase enzyme to counter the effects of the high phytate foods they eat on a regular basis. I have suffered from digestive problems for years but it's not until I started eating whole grain and drinking "real " Kefir that I have found true relief. Come to find out probiotic lactobacilli and other species of the digestive microflora produce phytase.

Eating a well rounded diet is key, research published in 2000 indicates that both vitamin A and beta-carotene form a complex molecule with iron in our stomachs which inhibits the effect of phytates. There is still much research needed on this subject and here is another reason to consume phytate-rich foods in the context of a diet containing meat and animal fats rich in vitamin A, and fruits and vegetables rich in carotenes at every meal.

Food Preparation
It's not only what you eat but how the food is prepared that allows your body to digest it and get the most nutrition out of it. Our ancestors prepared their food very differently than we do today and maybe they were on to something. Two processes that will reduce the Phytic acid in grains it to soak the grain or flour like using a Biga and Soaker or Desem when making bread. Also sprouting the grains will reduce the phytic acid in the grain. When I make bread I use an indirect method of bread making which involves soaking the flour, this will make the bread much more digestible and improve the texture of the whole grain bread. Soaking the flour for 8 hours will reduce the acid by 44.9%. The addition of malted grains and yeast will increase the reduction to 92-98%. Another study showed almost complete elimination of phytic acid in whole wheat bread after eight hours of sourdough fermentation (Desem).

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Whole Grain White Bread

2/13/2015

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I saw this article in King Arthur's newsletter and thought it was interesting, because most folks don't know the difference between Hard White and Hard Red wheat. American consumers are again being misled on what they are really buying, advertisers are now promoting "Whole Grain White Bread". Now you would think this is a good thing it's bread made with Hard White wheat using the whole berry, logically that would make sense but beware read the label.

The Wonder Bread's, "Smartwhite" website proudly describes this as white bread “with all the fiber of 100% whole wheat." What you will not see on the product label, however, is any trace of whole wheat flour. In fact on the label the first couple of ingredients are; "water, wheat flour, cottonseed fiber, wheat gluten, corn syrup high fructose or sugar, yeast", and 32 other ingredients. What they are adding to achieve the fiber in the bread is cottonseed fiber, which is softer than wheat bran and does not deliver the same nutrients. To compensate for the lack of nutrition, vitamins and minerals have to be added back in. There are 40 ingredients total on the label for a loaf of bread, and people wonder why we have a problem digesting wheat, it's not the wheat it's what we do to it and the additives we add.

There are other products of similar supposedly "whole grain white breads", made by Wonder and Franz, that actually contain some whole wheat flour. The problem is when you look closely, you will find that the first ingredient is still “enriched wheat flour,” which is white processed flour (bran and germ removed) plus added vitamins and minerals. You will find whole wheat flour third on the list after water. These first three ingredients are followed by some 40-plus other ingredients that are added in order to simulate the texture and taste of white bread.

If you're family is just not thrilled with whole grain bread there are options that are kid approved. In order to make bread you need a high gluten flour and there are two of them Hard Red and Hard White. Now hard white has the same nutritional value, same gluten structure the only difference is it's lighter in color and has a milder taste. It' not only the ingredients in the bread that give it the texture it's also the method of making the bread.

I make a bread out of 100% whole grain hard white flour that is light and fluffy, has a perfect soft texture that your child or picky eater in your family will love, I call it Wonder Grain. If you stop by my booth at the Farmer's Market you can get a sample to taste for yourself. White whole wheat bread is not widely available commercially, but you can make your own by starting with white whole grain flour it's easy to make and I do offer bread making classes.

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Glowing Skin and Hair

2/13/2015

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Everyone wants perfect skin and thick hair. Both men and women suffer from thinning hair and skin as they age. I wanted to pass on something that has worked for us. Food Grade Diatomaceous Earth is a product I started caring last month, when I discovered how many health benefits it had to offer. I originally started using it for a detox and colon cleanser. My husband saw benefits in his skin and hair and it made me take a closer look at the product. It's important to note this is FOOD GRADE DIATOMACEOUS EARTH there is a difference. While some people do ingest DE, it's technically not approved by the FDA to eat, but it is generally recognized as safe (GRAS) in the manufacturing of food items that we consume everyday.

Food grade diatomaceous earth largely contains a mineral called silicon dioxide or silica, which is a very important element in maintaining good health. Silica converts into calcium, which supports bone development. Food grade DE is also an excellent source of 14 other trace minerals. Diatomaceous Earth is made up of tiny fossilized water plants that are ground into a fine white powder. On a microscopic level, these tiny, sharp particles move through your system, attracting everything from bacteria, fungi, protozoa, viruses, endotoxins, pesticide and drug residues, E-Coli, and heavy metals. Diatomaceous Earth is a terrific colon cleanser and detoxifier and as it passes through your system, it literally scrapes it clean. There are two types of diatomaceous earth – food grade and industrial grade. Food grade diatomaceous earth is safe for oral and cosmetic use so make sure you read the label, it will be clearly marked "Food Grade" if it is.

How-To Instructions
1. Fill a 6 to 8oz. glass with juice or water, then add ½ teaspoon of diatomaceous earth to stat with.

2. Mix it together, the diatomaceous earth will not dissolve in the liquid but will be suspended and distributed evenly in the liquid until given time to settle. Drink the liquid right after stirring.

3. Be consistent, repeat this process daily before a meal. You can increase the amount of diatomaceous earth you use in the liquid until you reach a level that works for you. We recommend not exceeding 1 tablespoon per day.

4. Health Benefits
If you're interested in taking diatomaceous earth start with 1/2 teaspoon. If you choose to continue using DE, you can increase the amount slowly.

Health benefits others have experienced. Your experience may vary from the following list.

- better digestive health
- more regular bowel movements
- detoxifies
- healthier colon
- reduced cholesterol
- better food absorption
- better night's sleep
- clearer skin
- stronger teeth and gums
- healthier hair and nails
- less joint and ligament pain
- helps arthritis
- less sickness
- more energy
- soothes burns
- insect bites
- clears skin rashes
- less acne
- possible antiparasitic
- could lower Candida levels

What we have experienced is better digestive health and increased appearance in our hair and skin.

Skin
Diatomaceous Earth is very popular overseas and is used extensively as a health and beauty product for hair, skin, and nails. Collagen, which is extremely important for healthy skin, is mostly made up of silica. When we are deficient in silica, our collagen breaks down more quickly, which makes the skin look old and dull. Taking silica can restore and repair the collagen in our body. Silica also helps with skin problems like eczema, rashes, acne, warts, burns and insect bites. Following a healthy silica regimen will leave you with healthy, glowing skin.

How-To Use DE as a Facial Scrub
The neat part about using DE as a cleanser is that you can mix it with just water for an effective scrub, or you can mix a little DE with your regular cleanser. As with any scrub, you should use it sparingly to protect your skin from irritation or drying out. Once every two weeks would be sufficient to start out. When you make your own paste, just mix some DE in a cup with a little water. This should make a thick paste. Then, use your fingers to gently scrub it on your forehead, nose, chin, and cheeks. Be sure to avoid highly sensitive areas like your mouth and eyes. (DE can irritate these places). Leave it on for about 2 minutes (it will start to dry). Then wash it off with a wet cloth or your hands. Again, be careful around your eyes when washing the DE from your face. There are some face wash brands that are made with DE as an ingredient.

Hair
Silica has been shown to stimulate hair growth and is used as a treatment to prevent balding. Taking just 1 tablespoon of food-grade Diatomaceous Earth daily gives you enough silica to support healthy, strong hair.

REQUIRED FDA DISCLAIMER: Content on this site is for reference purposes only. It is not intended to substitute for advice given by a physician, pharmacist, or other licensed healthcare professional. User statements regarding this dietary supplement have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Those with health problems, pregnancy or who are nursing are specifically advised that they should consult their physician before taking any nutritional supplement.

* Any food grade diatomaceous earth uses other than those approved by the EPA, FDA, or USDA are strictly anecdotal reports of what countless numbers of users have done with diatomaceous earth.

Sources:
http://www.diatomaceousearth.com
http://www.earthworkshealth.com

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Sulfides in Dried Fruit

2/13/2015

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Dried Apricots

Dried Figs

Sulfur dioxide is a food preservative that is in a number of edibles, including dried fruits such as raisins, dried apricots and prunes. Sulfur dioxide is one type of sulfite. Sulfates are inorganic salts that have antioxidant and preservative properties. Unsulfered fruit is darker in color since it has no sulfites to protect the color while drying. The taste and texture is totally different. It does not have the chemical taste or the sharp after taste. Sulfites have been used as a food additive since 1664 and have been approved for use in the United States for more than a century. Even a small amount of sulfite can wreak health havoc if you're sensitive to it. If you have asthma, or a sulfite allergy, eating dried fruits might cause serious health problems, including breathing problems, life-threatening allergy-like symptoms or, in rare cases, death.

Benefits Of Organic Dried Apricots
Good choice if your Diabetic or watching your weight
We watch our weight so that means we choose our calories wisely. Apricots are one of the best fruits you can eat if you are watching your glycemic index. Dried apricots have an average glycemic index of 31. I have tried growing them in this area and we have to many temperature variations in the spring. As soon as the blooms come on it freezes, so I have given up getting fruit. Fresh apricots are expensive so our next best option is dried apricots, they store for a long time and do not need any refrigeration.

Eye Health
Nutrients in apricots can help protect eyes, they are an excellent source of vitamin A. Researchers who studied over 50,000 registered nurses found the women who had the highest vitamin A intake reduced their risk of developing cataracts by nearly 40%.

Build Strong Bones
Apricots provide a significant source of potassium. Potassium is a mineral and electrolyte that helps you maintain proper fluid balance, aids in muscle function, and helps regulate heartbeat. Potassium also promotes healthy digestion and strong bones. Getting sufficient amounts of potassium each day can help you maintain normal blood pressure and might reduce your risk of having a stroke.

Benefits Of Organic Dried Figs
Figs have been around for centuries, probably originating in Egypt. Most folks have never had a dried fig except in a Fig Newton cookie as a child. Figs have some great health benefits that make them worth adding to your diet.

Build Strong Bones
They contain the essential bone building trio of magnesium, calcium, and vitamin K2. Without magnesium, calcium is not absorbed by the body, and without K2, calcium leaches into the blood and out of your bones causing calcification of the inner linings of the blood vessels.

Heart Health
In addition to minimizing calcium deposits in your blood vessels, the magnesium and potassium in figs are essential for maintaining a healthy heart and keeping blood pressure in line. Figs help lower serum triglyceride levels which are markers for predicting heart health issues better then cholesterol readings.

High in Fiber
Figs are high in both soluble and insoluble fiber. Soluble fiber helps slow digestion and make you feel fuller. It also helps stabilize and lower blood sugar levels. Insoluble fiber provides the bulk needed to help cleanse the large intestine and eliminate waste, reducing constipation. Both types of fiber combine as useful tools for weight management.

Eye Health
Dried figs are at the top of the dried fruit list for phenol antioxidant levels. Fruit antioxidants have demonstrated higher eye health benefits than vegetable antioxidants, including carrots, even offering protection against age related macular degeneration (ARMD), the leading cause of blindness.

Figs are alkaline
Figs are alkaline producing, helping the body achieve and maintain that optimum 7.0-7.4 pH reading to lead a disease-free healthy life.

High in Iron
Figs are very high in iron, the mineral that helps create red blood cells and prevent anemia. Pregnant women are encouraged to keep their red blood cell levels high. So ditch the pickles and chocolates and snack on dried figs if you're expecting.

Sources
Natural News; Seven amazing reasons to eat more figs Thursday, July 25, 2013 by: PF Louis
whfoods.com

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Health Benefits of Blackstrap Molasses

Best Buy On Olive Oil

Chromium Why It's Important

Azodicarbonamide or ADA Used As a Dough Conditioner

Phytic Acid

Whole Grain White Bread

Glowing Skin and Hair

Sulfides in Dried Fruit

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