(CNN)"This is a song about the high school experience, sung through the eyes of the person who -- more than anyone else -- puts young people on the right path," said Adam Sandler in a 1994 Saturday Night Livesketch. "I'm not talking about the teachers. I'm not talking about the coaches. I'm not even talking about the guidance counselors. I'm talking about a person we call the lunch lady."
Beyond making us laugh -- and providing Chris Farley an opportunity to dance his aproned heart out -- it seems Sandler was on to something.
More than 30 million students eat school meals every day, and many of them rely on school foods for up to half of their daily calories.
"Therefore, school-based interventions that encourage the selection and consumption of healthier school food components can have important health implications, especially if they are sustainable and economically feasible," writes Juliana Cohen, the lead author of a studypublished Monday in JAMA Pediatrics.
Crafting better M.E.A.L.S.
Researchers at the Harvard School of Public Health teamed up with the non-profit anti-hunger organization Project Bread to create the Modifying Eating and Lifestyles at School (MEALS) study, a randomized clinical trial in two urban, low-income school districts.
Subjects consisted of more than 2,500 third- through eighth-grade students from 14 elementary and middle schools in Massachusetts.
The team set out to examine the short- and long-term effects of a professional chef and the effect of extended daily exposure to a choice architecture intervention on students' school food selection and consumption. "Choice architecture" is a term that is used to describe the different ways in which choices can be presented to consumers and the impact of that presentation on consumer decision-making.
"Overall, we found that both collaborating with a chef to enhance the school meals and using choice architecture techniques provide benefits," write the study's authors. "However, improving food quality and palatability was a more effective long-term method to increase consumption of healthier school foods." See Full Article: http://www.cnn.com/2015/03/23/health/healthy-school-lunches/index.html
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They can purify water, feed a family of four for 50 years, and help combat climate change — and you've probably never heard of the.
Don’t get me wrong. I’m a fan of kale.
But kale is absolutely, positively not a superfood.
A superfood is high in protein, low in fat, gluten-free, loaded with omega-3s, bursting with antioxidants and overflowing with folate, fiber and phytonutrients. But the vast majority of what gets called a superfood these days should be called “health food.” Yes, health food is a perfectly suitable descriptor for goji berries, pomegranates and chia seeds.
To get an idea of a true superfood, look at quinoa. The Andean grain is more than just a high protein, low-fat, gluten-free alternative to rice or pasta. Quinoa is not only one of the only plants in the world that provides a complete source of protein. It is also an extraordinarily resilient plant. You can grow it at just about any altitude, from sea-level up to 13,000 feet. It can withstand a wide range of temperatures, and needs very little water to survive. There’s a reason why the United Nations General Assembly declared 2013 “The International Year of Quinoa” and not “The International Year of the Goji Berry.”
Kelp is another example of a true superfood. It’s not merely high in protein, low in fat and loaded with heart-healthy antioxidants. It grows at turbo speed (9 to 12 feet in three months) without the need for fresh water or fertilizer. Kelp could provide the world with a vast new source of sustainable protein — and potentially reduce greenhouse gas emissions. (Kelp forests are carbon sinks.)
Real superfoods possess super-traits — like the ability to grow astronomically fast in some of the world’s harshest climates. Or the ability to make dirty water safe for drinking. Or the ability to feed a family of four for 50 years. Here are three superfoods, largely unknown in the United States now, that will quite possibly become the next quinoa.
The Moringa Tree
It’s often called the “the miracle tree” or the “tree of life.” In the Philippines, they call it a “mother’s best friend.” In Senegal, it’s the “never die tree.”
Virtually every part of the moringa tree (Moringa oleifera) — pods that taste like string beans, leaves redolent of spinach, seeds reminiscent of peanuts, roots that taste like horseradish — is edible and packed with nutrients. A small serving of the humble-looking moringa’s tiny leaves has seven times the amount of vitamin C of an orange, four times the calcium of milk, and four times the beta-carotene of carrots, according to nutrition researcher C. Gopalan’s Nutritive Value of Indian Foods. Not surprisingly, the tree, which is native to north India, is developing a cult following among natural foods enthusiasts.
The breadfruit looks like a green soccer ball with pimples. And it tastes like sourdough bread. The first time I tried it, I thought “blah.”
But there’s a vigorous effort underway to get people to love this ugly, tasteless fruit; some believe the breadfruit could save millions of people annually from starvation.
Native to tropical regions in the South Pacific, the breadfruit (Artocarpus altilis), known as Ulu in Hawaiian, is a nutritional powerhouse — one cup of breadfruit has more potassium than three bananas, according to the USDA, and it’s loaded with fiber, calcium, phosphorous, copper and other essential nutrients. Some cultivars also have high levels of beta-carotene, which makes it a promising weapon against vitamin A deficiency, the leading cause of blindness in children.
The breadfruit is a remarkably low-maintenance yet extraordinarily productive tree. A mature tree yields 450 pounds of fruit per season, according to Josh Schneider, a horticulturalist at Global Breadfruit, an organization that promotes the use of the breadfruit tree. Schneider estimated in an interview that one breadfruit tree could feed a family of four for more than 50 years.
A growing group of NGOs, like Global Breadfruit and the Trees That Feed Foundation, are now dedicated to spreading the use of the trees, and it’s not just because breadfruit is one of Earth’s highest yielding food crops. Studies show that more than 80% of the world’s poor and hungry live in subtropical regions — perfect for breadfruit trees. And recent breeding improvements are accelerating the speed of a tree’s growth. Now, you can produce fruit in 2 to 3 years, Schneider said
One breadfruit evangelist, Hawaiian horticulturalist Diane Ragone, like me, didn’t care for the breadfruit on her first taste (she likened it to “undercooked potatoes”), but now thinks the fruit’s underwhelming taste is easily surmountable. Ragone’s advice: sauté them. “Think of sautéed breadfruit as a platform for any kind of cuisine or flavor,” Ragone told theWall Street Journal. Others talk about the breadfruit’s potential as a food ingredient and as an alternative to flour. Imagine a bagel that could prevent millions of children from going blind.
The Prickly Pear Cactus
The prickly pear cactus, what botantists call opuntia ficus-indica has lots of healthy qualities — high in vitamins, fiber and antioxidants, low in fat — and it all comes from some of the driest and worst land on the planet.
Some beleaguered farmers in arid places like California’s drought-stricken San Joaquin Valley are starting to see the light. Instead of fighting water shortages and desertification, they’re adapting. One article about a maverick cactus farmer likened it to making lemonade out of lemons. Andclimate forecasts suggest that more farmers around the world will be drawn to a crop that can not only flourish with little or no irrigation, but can also tolerate poor soil.
The food-of-the-future cacti is not the puny cacti you’ve seen driving through Arizona. Scientists in water-starved places like Israel, California and Texas have worked for years to create food-friendly varieties, which are much bigger and have no needles. Smooth skinned and frost-resistant, today’s cacti were the subject of a 2013 United Nations report on industrial-scale cacti cultivation, highlighting successes in the developing world. But don’t think the cactus is just a “feed theworld” crop for an apocalyptic scenario.
Food writer Sam Brasch, who suggests that the prickly pear could be “the next kale,” describes its flesh as “landing somewhere between a watermelon and a kiwi.” The prickly pear is also promising because it can be used in so many ways — for juices, jams and jellies; some studies even suggest that it’s a hangover cure.
Each of these three superfoods has the potential to not only improve your health, but also improve the world–and you’ll inevitably see them at Whole Foods.
Read Full Article Here>>http://time.com/3544425/superfoods-moringa-tree-breadfruit-prickly-pear-cactus/
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Medicinal herbs can provide natural, safer remedies to dozens of common ailments. This chart shows you more than 75 herbal remedies that do just that. For more information about herbal remedies, check out 75 Safe and Effective Herbal Remedies.
As with any health issue, always be sure to talk to your doctor before trying a new medicine -- including herbal medicines -- or other remedy. In conjunction with a discussion with your primary healthcare provider, you can find more safety and usage information on the herbs below in Micheal Castleman's The New Healing Herbs and in Dr. James A. Duke's book, Dr. Duke's Essential Herbs.
Acne Calendula, aloe, tea tree
Alcoholism Evening primrose, kudzu
Alzheimer’s disease Ginkgo, rosemary
Angina Hawthorn, garlic, willow, green tea
Anxiety and stress Hops, kava, passionflower, valerian, chamomile, lavender
Arthritis Capsicum, ginger, turmeric, willow, cat’s claw, devil’s claw
Asthma Coffee, ephedra, tea
Athlete’s foot Topical tea tree oil
Attention-deficit disorder Evening primrose oil
Bad breath Parsley
Boils Tea tree oil, topical garlic, echinacea, eleutherococcus, ginseng, rhodiola
Bronchitis Echinacea, pelargonium
Cancer Bilberry, blackberry, cocoa (dark chocolate), green tea, garlic, ginseng, maitake mushroom, pomegranate, raspberry, reishi mushroom
Colds Echinacea, andrographis, ginseng, coffee, licorice root (sore throat), tea (nasal and chest congestion)
Congestive heart failure Hawthorn
Constipation Apple, psyllium seed, senna
Depression St. John’s wort
Diabetes, Type 2 Garlic, beans (navy, pinto, black, etc.), cinnamon, eleutherococcus, flaxseed, green tea
Diabetic ulcers Comfrey
Diarrhea Bilberry, raspberry
Dizziness Ginger, ginkgo
Eczema Chamomile, topical borage seed oil, evening primrose oil
Fatigue Cocoa (dark chocolate), coffee, eleutheroccocus, ginseng, rhodiola, teaFlu Echinacea, elderberry syrup (also see “Colds”)
Gas Fennel, dill
lGingivitis Goldenseal, green tea
Hay fever Stinging nettle, butterbur
Herpes Topical lemon balm, topical comfrey, echinacea, garlic, ginsens
High blood pressure Garlic, beans, cocoa (dark chocolate), hawthorn
High blood sugar Fenugreek
High cholesterol Apple, cinnamon, cocoa (dark chocolate), evening primrose oil, flaxseed, soy foods, green tea.
Hot flashes Red clover, soy, black cohosh
Indigestion Chamomile, ginger, peppermint
Infection Topical tea tree oil, astragalus, echinacea, eleutherococcus, garlic, ginseng, rhodiola
Insomnia Kava, evening primrose, hops, lemon balm, valerian
Irregular heartbeat Hawthorn
Irregularity Senna, psyllium seed
Irritable bowel syndrome Chamomile, peppermint
Lower back pain Thymol, carvacrol, white willow bark
Menstrual cramps Kava, raspberry, chasteberry
Migraine Feverfew, butterbur
Morning sickness Ginger
Muscle pain Capsicum, wintergreen
Premenstrual syndrome Chasteberry, evening primrose
Ringing in the ears Ginkgo
Seasonal affective disorder St. John’s wort
Sore throat Licorice, marshmallow, mullein
Stuffy nose Echinacea
Tonsillitis Goldenseal, astragalus, echinacea
Toothache Willow, clove oi
lUlcers Aloe, licorice
Varicosities Bilberry, horse chestnut
Yeast infection Garlic, goldenseal, Pau D’arco
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