Mushrooms are one of those foods that people either love or hate. While I happen to love mushrooms and enjoy eating them any chance I can get, the rest of my family hates them. I completely understand that their earthy taste and chewy texture isn’t for everyone. Fortunately, you don’t have to eat mushrooms to reap their amazing health benefits. Taking them in supplement form is a great way to get their therapeutic effects.
Throughout the world, mushrooms have been valued for their medicinal properties for thousands of years. Scientific findings show that many mushrooms contain compounds Continue reading “Lion’s Mane Mushroom for Brain Health”
Last week we touched on half of the B vitamins and what they do. To learn more about B1 (thiamine), B2 (riboflavin), B3 (niacin) and B5 (pantothenic acid), click here. This week we will look at the remaining four: vitamins B6, B7, B9 and B12.
B vitamins as a whole are important for converting food into energy levels. In fact, a study published in the International Journal of Sport Nutrition and Exercise Metabolism found that physically active individuals with low levels of B vitamins perform worse during high-intensity exercise than those with adequate levels. The study also found that low levels of B vitamins contribute to a reduction in the body’s ability to repair muscles and build muscle mass. Continue reading “Getting to Know B Vitamins: Part 2”
When I opened my organic bin this week, I wasn’t really sure what to make of some of the contents, particularly the rutabaga. Round and purple, this root vegetable had me stumped. What do I do with this? After some thought, I decided to treat it like a potato or a carrot… or a parsnip. Parsnips look like creamy white carrots and as I found out, paired well with the rutabaga.
Both rutabagas and parsnips are chock full of fiber. Parsnips are also a great source of folate and potassium, which are important for cardiovascular health. Rutabagas also offer calcium and vitamin B6 (needed for optimal nervous system health). Continue reading “Dinner Tonight: Rutabaga and Parsnips”