An Apple (cider) a day..keeps the FAT away!

What’s The Truth About Apple Cider Vinegar When It Comes To Weight Loss?

Here’s the dirt on this centuries-old home remedy.

 

For decades, apple cider vinegar (which is referred to as ACV by its loyal fans) has been labeled as a superfood due its numerous health-boosting benefits. The fermented beverage that’s packed with enzymes, probiotics, and trace minerals has been shown to lower blood pressure and serve as an antibacterial when treating wounds, and has been hailed as a “cure” for hiccups, acne, heartburn, a sore throat, and bad breath, among countless other ailments.

 buy Bragg Organic Apple Cider Vinegar, delivered right to your door!

But is this ancient tart liquid also capable of beating the battle of the bulge?

Let’s examine the science: Back in 2009, research published in the Journal of Agricultural and Food Chemistry found that ACV may help prevent accumulation of body fat and weight gain. In this study, which only involved laboratory mice, investigators from Japan discovered that the rodents who ate a high-fat diet followed by consuming an acetic acid (the main component of vinegar) lost up to 10 percent body fat compared to the other mice.

The same year, experts from Arizona State University conducted research with both “healthy” adults and those with type 2 diabetes. “The study showed people who drank two teaspoons [of ACV] before or during a meal had lower blood glucose levels after the meal, but only when the meal consisted of complex carbohydrates—the starchy kind of carbs found in vegetables, whole grains, potatoes, and beans, as opposed to simple carbs, which are basically just sugar, like refined table sugar and corn syrup,” says Keri Glassman, MS, RD, founder of Nutritious Life.

 
 

Along the same lines, she adds that further research from 2013 indicated that consuming one tablespoon of apple cider vinegar before meals lowered blood glucose levels in adults at risk for type 2 diabetes. “Being pre-diabetic means that your blood sugar is higher than what is considered normal, so controlling blood sugar could be beneficial,” continues Glassman.

So is there any solid proof that sipping ACV is directly linked to melting the pounds away? Not exactly. But can it be an effective ingredient in your eating plan, in terms of weight loss and weight management, as well as overall health? Certainly.

(We should add a warning though, that drinking straight-up vinegar can do serious damage to your tooth enamel.)

“I say incorporate vinegars, like apple cider and red wine vinegar, into your diet by tossing them with veggies,” suggests Glassman. “The fiber and water volume of the veggies will help keep you full and hydrated, which naturally aids in digestion and weight maintenance. Plus, vinegar contains close to zero calories—as opposed to creamy bottled salad dressings. But I don’t believe most of us need to start having vinegar shots before a meal.”

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Dirty Dozen Fruits and Veggies

The Latest Scary News About Pesticides in Fruits and Veggies

by LEAH GROTH
 

Want to buy everything organic? Navigating the produce aisle can be an expensive task. Luckily, the Environmental Working Group simplifies the decision-making process with their annual “Dirty Dozen” list, ranking fruits and veggies with the most and least amounts of pesticides. And this year’s most pesticide-laden offender is strawberries.

The EWC analyzed tests by the U.S. Department of Agriculture, finding that a whopping 70 percent of 48 types of conventional produce contained pesticides. Thousands of individual produce samples were analyzed, and a total of 178 different pesticide products were discovered. Worse, much of the residues remained on the fruits and veggies even after washing and sometimes peeling.

Strawberries topped the list with at least 20 different pesticides, while spinach trailed behind with an average of twice as much pesticide residue by weight than any other crop. Nectarines, apples, peaches, celery, grapes, pears, cherries, tomatoes, sweet bell peppers and potatoes round out the “Dirty Dozen.” These are the ones to splurge on organic varieties of when they’re in season.

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“If you don’t want to feed your family food contaminated with pesticides, the EWG Shopper’s Guide helps you make smart choices, whether you’re buying conventional or organic produce,” Sonya Lunder, an EWG senior analyst, explained in a press release. “Eating plenty of fruits and vegetables is essential, no matter how they’re grown, but for the items with the heaviest pesticide loads, we urge shoppers to buy organic. If you can’t buy organic, the Shopper’s Guide will steer you to conventionally grown produce that is the lowest in pesticides.”

The group also released a “Clean Fifteen” list of products least likely to be contaminated with pesticide residues. Sweet corn and avocados were found to be the cleanest on the list, with only 1 percent of samples showing detectable pesticides, while pineapples, cabbage, onions, frozen sweet peas, papayas, asparagus, mangoes, eggplant, honeydew melon, kiwis, cantaloupe, cauliflower and grapefruit all made the list.

While pesticide consumption clearly isn’t ideal for anyone and can pose serious health risks like birth defects, nerve damage and cancer, according to the Environmental Protection Agency, it’s most important to limit exposure in young children whose immune systems and organs aren’t fully developed.

“Even low levels of pesticide exposure can be harmful to infants, babies and young children, so when possible, parents and caregivers should take steps to lower children’s exposures to pesticides while still feeding them diets rich in healthy fruits and vegetables,” said Dr. Philip Landrigan of the Mt. Sinai School of Medicine. He suggests using the “Dirty Dozen” and “Clean Fifteen” guides to determine what produce to purchase organic.

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Chill out with a Coffee Float

Coffee Soda Float With Non-Dairy Ice Milk Recipe

 

 
 
 
Sip a blast from the past with this grown-up version of a root beer float that comes just in time for summer! It’s much less sweet—made with coffee soda instead of root beer and ice milk instead of ice cream. And we even made it without the dairy so that those with delicate digestive tracts can get in on some of this made-for-summer sipping. When frozen (and lightly sweetened with coconut sugar and vanilla), Califia Farms’ Coconut Cream & Almond Milk Better Half makes a perfect stand-in for ice cream—and you don’t even need any special equipment to make it.
 
 
 
 

A Berry Incredible Paleo Blueberry Pie

Paleo Blueberry Pie Recipe

by Nicole Gulotta for Thrive Market
 
 
Oh yes it’s berry season! When sweet, juicy blueberries are overflowing at the market, we can think of nothing better than baking them up in a decadent pie. A trio of gluten-free flours (almond, coconut, and tapioca), plus a scoop of ghee makes this a Paleo-friendly summertime treat for all those picnics, barbecues, and parties.
 
 
A Berry Incredible Pie
Yields 7
Paleo Blueberry Pie Recipe
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Ingredients
  1. For the crust
  2. 1 cup superfine almond flour
  3. 1 cup coconut flour
  4. ½ cup tapioca flour
  5. 1 teaspoon salt
  6. 1 cup ghee, chilled in freezer for 30 minutes
  7. 4 to 6 tablespoons cold water
  8. For the filling
  9. 4 ½ to 5 cups blueberries, washed and drained
  10. ½ cup coconut sugar
  11. 3 tablespoons tapioca flour
  12. Zest 1 lemon
  13. Juice of half a lemon
Instructions
  1. Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine. Add chilled ghee and pulse until mixture is slightly crumbly. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.
  2. Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.
  3. Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.
  4. Preheat oven to 400 degrees.
  5. In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated. Remove pie pan from the refrigerator and pour in the blueberry filling.
  6. Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.
Adapted from Thrive Market
Adapted from Thrive Market
My Healthy Paleo https://myhealthypaleo.com/