Dr. Ben Kims Natural Health Newsletter January 20, 2015 Dear Reader, If you do a search through the National Library of Medicine archives, youll quickly find a plethora of studies that support the strong correlation between carotenoid intake and lower incidence of all types of cancer. Breast, colon, bone, uterus, prostate, brain - all of the tissues in these areas are less prone to developing malignant masses when carotenoid intake is consistently high. With this in mind, I hope youll try the most recent addition to our healthy recipes section - its abundant in carotenoids and also happens to be rich in vitamin C, folate, and calcium, making it an excellent stand-alone or side dish for supporting overall health. Please feel free to have a look here: drbenkim/how-make-sweet-potato-hummus.htm For a printer-friendly version without photos, you can go here: drbenkim/sweet-potato-hummus-recipe.htm Its worth noting that most dark green vegetables are also rich in carotenoids, but to optimize extraction and absorption of these carotenoids, you want to cook some or all of your dark greens, especially hardier ones like kale and Swiss chard. Cooking breaks down the cells walls within plants, which improves your bodys access to them. Steaming is the best option, followed by boiling within soups. Carotenoid absorption is also aided by a presence of healthy fats within the GI tract, so when you eat sweet potatoes, carrots, dark greens, and other plant foods that are rich in carotenoids, its best to eat them with a food that is naturally rich in healthy fats - avocado, tahini, organic eggs, small cold-water fish, and olives are all good choices. I hope these thoughts are helpful. Wishing you and yours a safe and merry week ahead, Ben Kim
Posted on: Tue, 20 Jan 2015 21:49:20 +0000
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