Goat’s Cheese Dip with Crudites


  • 1 package of goat’s cheese [8-11 ounces]
  • 1 lemon, juiced
  • 2 Tablespoon parsley, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 Tablespoon dairy or soy cream [or sour cream]
  • Pinch of cayenne or paprika

    Crudites made from:

  • Sticks of carrot & celery
  • Whole spring onions
  • Florets of broccoli or cauliflower
  • Sliced red or green pepper
  • Cooked asparagus
  • Rice cakes or crackers

How to make it:

  1. Place the goat’s cheese and lemon juice in a bowl and mash with a fork until the cheese has softened.
  2. Add the parsley, the garlic, the ginger and the coriander and mix well.
  3. Finally add the cream and empty dip into a small serving dish.
  4. Garnish with chopped parsley and cayenne pepper or paprika.
  5. Serve with crudites and/or rice cakes or crackers.

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be genetically modified .

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


The Many Uses of Mighty Morango Tea

The Many Uses of the Mighty Moringa Tree

  • Moringa leaves are loaded with vitamins, minerals, essential amino acids, antioxidants, and more
  • Moringa has anti-diabetic, anti-inflammatory, cholesterol-lowering, and cardioprotective properties
  • Moringa seeds even work better for water purification than many of the conventional synthetic materials in use today

Moringa oleifera is a fast-growing tree native to South Asia and now found throughout the tropics. Its leaves have been used as part of traditional medicine for centuries, and the Ayurvedic system of medicine associates it with the cure or prevention of about 300 diseases.

Moringa, sometimes described as the “miracle tree,” “drumstick tree,” or “horseradish tree,” has small, rounded leaves that are packed with an incredible amount of nutrition: protein, calcium, beta carotene, vitamin C, potassium… you name it, moringa’s got it. No wonder it’s been used medicinally (and as a food source) for at least 4,000 years.

The fact that moringa grows rapidly and easily makes it especially appealing for impoverished areas, and it’s been used successfully for boosting nutritional intake in Malawi, Senegal, and India. In these areas, moringa may be the most nutritious food locally available, and it can be harvested year-round.

Personally, I grew a moringa tree for two years and I can attest to the fact that it grows like a weed. For those living in third-world countries, it may very well prove to be a valuable source of nutrition.

However I don’t recommend planting one in your backyard for health purposes as the leaves are very small and it is a timely and exceedingly tedious task to harvest the leaves from the stem to eat them.

The leaves are tiny and difficult to harvest and use, so you’ll likely find, as I did, that growing one is more trouble than it’s worth. That being said, there is no denying that moringa offers an impressive nutritional profile that makes it appealing once it is harvested…

6 Reasons Why Moringa Is Being Hailed as a Superfood

  1. A Rich Nutritional Profile

Moringa leaves are loaded with vitamins, minerals, essential amino acids, and more. One hundred grams of dry moringa leaf contains:4

  • 9 times the protein of yogurt
  • 10 times the vitamin A of carrots
  • 15 times the potassium of bananas
  • 17 times the calcium of milk
  • 12 times the vitamin C of oranges
  • 25 times the iron of spinach


2. Antioxidants Galore

Moringa leaves are rich in antioxidants, including vitamin C, beta-carotene, quercetin, and chlorogenic acid. The latter, chlorogenic acid, has been shown to slow cells’ absorption of sugar and animal studies have found it to lower blood sugar levels. As noted in the Asian Pacific Journal of Cancer Prevention:

“The leaves of the Moringa oleifera tree have been reported to demonstrate antioxidant activity due to its high amount of polyphenols.

Moringa oleifera extracts of both mature and tender leaves exhibit strong antioxidant activity against free radicals, prevent oxidative damage to major biomolecules, and give significant protection against oxidative damage.”

Further, in a study of women taking 1.5 teaspoons of moringa leaf powder daily for three months, blood levels of antioxidants increased significantly.

3. Lower Blood Sugar Levels

Moringa appears to have anti-diabetic effects, likely due to beneficial plant compounds contained in the leaves, including isothiocyanates. One study found women who took seven grams of moringa leaf powder daily for three months reduced their fasting blood sugar levels by 13.5 percent.

Separate research revealed that adding 50 grams of moringa leaves to a meal reduced the rise in blood sugar by 21 percent among diabetic patients.

4. Reduce Inflammation

The isothiocyanates, flavonoids, and phenolic acids in moringa leaves, pods, and seeds also have anti-inflammatory properties. According to the Epoch Times:1

“The tree’s strong anti-inflammatory action is traditionally used to treat stomach ulcers. Moringa oil (sometimes called Ben oil) has been shown to protect the liver from chronic inflammation. The oil is unique in that, unlike most vegetable oils, moringa resists rancidity.

This quality makes it a good preservative for foods that can spoil quickly. This sweet oil is used for both frying or in a salad dressing. It is also used topically to treat antifungal problems, arthritis, and is an excellent skin moisturizer.”

5.Maintain Healthy Cholesterol Levels

Moringa also has cholesterol-lowering properties, and one animal study found its effects were comparable to those of the cholesterol-lowering drug simvastatin. As noted in the Journal of Ethnopharmacology:

Moringa oleifera is used in Thai traditional medicine as cardiotonic. Recent studies demonstrated its hypocholesterolemic effect.

… In hypercholesterol-fed rabbits, at 12 weeks of treatment, it significantly (P<0.05) lowered the cholesterol levels and reduced the atherosclerotic plaque formation to about 50 and 86%, respectively. These effects were at degrees comparable to those of simvastatin.

… The results indicate that this plant possesses antioxidant, hypolipidaemic, and antiatherosclerotic activities, and has therapeutic potential for the prevention of cardiovascular diseases.”

  1. Protect Against Arsenic Toxicity

The leaves and seeds of moringa may protect against some of the effects of arsenic toxicity, which is especially important in light of news that common staple foods, such as rice, may be contaminated. Contamination of ground water by arsenic has also become a cause of global public health concern, and one study revealed:

“Co-administration of M. oleifera [moringa] seed powder (250 and 500 mg/kg, orally) with arsenic significantly increased the activities of SOD [superoxide dismutase], catalase, and GPx with elevation in reduced GSH level in tissues (liver, kidney, and brain).

These changes were accompanied by approximately 57%, 64%, and 17% decrease in blood ROS [reactive oxygen species], liver metallothionein (MT), and lipid peroxidation respectively in animal co-administered with M. oleifera and arsenic.

Another interesting observation has been the reduced uptake of arsenic in soft tissues (55% in blood, 65% in liver, 54% in kidneys, and 34% in brain) following administration of M. oleifera seed powder (particularly at the dose of 500 mg/kg).

It can thus be concluded from the present study that concomitant administration of M. oleifera seed powder with arsenic could significantly protect animals from oxidative stress and in reducing tissue arsenic concentration. Administration of M. oleifera seed powder thus could also be beneficial during chelation therapy…”

Moringa Leaves May Even Purify Water… and More

From a digestive standpoint, moringa is high in fiber that, as the Epoch Times put it, “works like a mop in your intestines… to clean up any of that extra grunge left over from a greasy diet.” Also noteworthy are its isothiocyanates, which have anti-bacterial properties that may help to rid your body of H. pylori, a bacteria implicated in gastritis, ulcers, and gastric cancer. Moringa seeds have even been found to work better for water purification than many of the conventional synthetic materials in use today.

According to Uppsala University:

“A protein in the seeds binds to impurities causing them to aggregate so that the clusters can be separated from the water. The study… published in the journal Colloids and Surfaces A takes a step towards optimization of the water purification process.

Researchers in Uppsala together with colleagues from Lund as well as Namibia, Botswana, France, and the USA have studied the microscopic structure of aggregates formed with the protein.

The results show that the clusters of material (flocs) that are produced with the protein are much more tightly packed than those formed with conventional flocculating agents. This is better for water purification as such flocs are more easily separated.”

There is speculation that moringa’s ability to attach itself to harmful materials may also happen in the body, making moringa a potential detoxification tool.

How to Use Moringa

If you have access to a moringa tree, you can use the fresh leaves in your meals; they have a flavor similar to a radish. Toss them like a salad, blend them into smoothies, or steam them like spinach. Another option is to use moringa powder, either in supplement form or added to smoothies, soups, and other foods for extra nutrition. Moringa powder has a distinctive “green” flavor, so you may want to start out slowly when adding it to your meals.

You can also use organic, cold-pressed moringa oil (or ben oil), although it’s expensive (about 15 times more than olive oil).

​  ​

As mentioned, while I don’t necessarily recommend planting a moringa tree in your backyard (a rapid-growing tree can grow to 15 to 30 feet in just a few years), you may want to give the leaves or powder a try if you come across some at your local health food market. As reported by Fox News, this is one plant food that displays not just one or two but numerous potential healing powers:

“Virtually all parts of the plant are used to treat inflammation, infectious disorders, and various problems of the cardiovascular and digestive organs, while improving liver function and enhancing milk flow in nursing mothers. The uses of moringa are well documented in both the Ayurvedic and Unani systems of traditional medicine, among the most ancient healing systems in the world.

Moringa is rich in a variety of health-enhancing compounds, including moringine, moringinine, the potent antioxidants quercetin, kaempferol, rhamnetin, and various polyphenols. The leaves seem to be getting the most market attention, notably for their use in reducing high blood pressure, eliminating water weight, and lowering cholesterol.

Studies show that moringa leaves possess anti-tumor and anti-cancer activities, due in part to a compound called niaziminin. Preliminary experimentation also shows activity against the Epstein-Barr virus. Compounds in the leaf appear to help regulate thyroid function, especially in cases of over-active thyroid. Further research points to anti-viral activity in cases of Herpes simplex 1.”

Magnesium Acts as an Anti-Inflammatory

Chronic inflammation—not cholesterol—is the cause of heart disease. Many doctors and research scientists now believe that most chronic diseases may have the same root cause: inflammation. Chronic low-grade inflammation has been linked to heart attacks, strokes, type 2 diabetes, Alzheimer’s disease, and even cancer.

In a study published in the Lancet,1 the world’s leading general medical journal, researchers concluded that inflammation inside arterial walls could explain why many people with normal or even ideal cholesterol levels suffer heart attacks or strokes, while others with very high cholesterol never develop heart disease.

“Cholesterol is not the cause of heart disease,” says Carolyn Dean, MD, ND, magnesium expert and author of The Magnesium Miracle, “and the decades-long attempt to treat this condition with statin drugs has failed, because the true cause is inflammation.”

“There are clear indications that inflammation explains why plaque builds up in the arteries in patients with atherosclerosis,” says Philip Schauer, MD, director of the Bariatric and Metabolic Institute at the Cleveland Clinic. “Chronic inflammation also plays a direct role in diabetes, high blood pressure, sleep apnea, asthma and other conditions.”

These conclusions support the findings of an earlier breakthrough study entitled “Magnesium and the Inflammatory Response…”2 According to Dr. Dean, “This study shows that at the cellular level, magnesium reduces inflammation. In the animal model used, magnesium deficiency is created when an inflammatory condition is produced. Increasing magnesium intake decreases the inflammation.”

In a more recent study [June 2017] , therapeutic levels of magnesium supplementation are shown to have a positive anti-inflammatory effect in the body:


Dr. Dean adds, “With magnesium being actively required by 600–700 enzyme systems in the human body, internal functions that reduce inflammation with the help of magnesium are being newly discovered every year. For example, magnesium has been found to be a natural calcium channel blocker, which is crucial because calcium in excess is one of the most pro-inflammatory substances in the body. This is why I recommend a 1:1 balance of calcium with magnesium, while also taking into account the amount of calcium people get in their daily diets.”

Dr. Dean concludes, “Chronic, low-grade inflammation—sustained by excessive belly fat, a poor diet including processed foods and sugars, a magnesium deficiency (over 75 percent of Americans fail to meet their minimum daily requirement of magnesium), lack of exercise, smoking, and gum disease—may explain why lifestyle-related diseases have reached epidemic proportions in Western countries, while remaining relatively scarce in the developing world. The many studies2, 3, 4 acknowledging the value of magnesium in the prevention of heart disease, diabetes, and metabolic syndrome make knowing about this mineral vitally important.”

Remember, the valuable information, suggestions, and insights about your health choices can always be discussed with your doctor, should you choose to do so.

Speak to Lorraine today about ReMag or purchase online at the Liveblood store under the Neogenesis Section.

  1. 1. “The Interleukin-6 Receptor as a Target for Prevention of Coronary Heart Disease: a Mendelian Randomisation Analysis.” Lancet 379, no. 9822 (March 31, 2012): 1214–24.
  2. Mazur, Andrzej, Jeanette A. M. Maier, Edmond Rock, Elyett Gueux, Wojciech Nowacki,
    Yves Rayssiguier. “Magnesium and the Inflammatory Response: Potential Physiopathological
    Implications.” Archives of Biochemistry & Biophysics 458, no. 1 (February 1, 2007): 48–56.
  3. Reffelmann, T., T. Ittermann, M. Dorr, H. Volzke, M. Reinthaler, A. Petersmann, S. B. Felix. “Low Serum Magnesium Concentrations Predict Cardiovascular and All-Cause Mortality.” Atherosclerosis 219, no. 1 (November 2011): 280–84. doi:10.1016/j.atherosclerosis.2011.05.038.
  4. Hruby, A., J. B. Meigs, C. J. O’Donnell, P. F. Jacques, N. M. McKeown. “Higher Magnesium Intake Reduces Risk of Impaired Glucose and Insulin Metabolism, and Progression from Prediabetes to Diabetes in Middle-Aged Americans.” Diabetes Care (October 2, 2013).

Health Benefits from Green Drinks

Harmonia Deluxe provides an all-natural alternative to processed foods. Ingredients include a wide variety of sprouted seeds and grasses with nutritional integrity and enzymatic activity. The mix also contains antioxidant rich foods such as elderberry, cherry and blueberry, plus phytonutrients such as ginseng and ginger. Green drinks are a simple way to get more live greens into the diet when it may be otherwise impractical to do so. Green drinks are rich in antioxidants (compounds that protect cells from a number of toxic elements), chlorophyll, vitamins, minerals, enzymes and protein.


The term “green” substances refer to a category of products defined as containing high levels of chlorophyll, which gives them their color. The best “super green” sources are either marine algae or cereal grasses. Chlorella is fresh water, single-celled algae. It is rich in protein (57- 60%), carotenoids, chlorophyll, RNA-DNA, minerals, B vitamins (huge amounts of vitamin B-12) and vitamin E. Chlorella has abundant amounts of vitamin K, important in blood clotting and is rich in Essential Fatty Acids (EFAs). It has been estimated that up to 20% of the EFAs found in Chlorella are of the Omega-3 variety. As with Spirulina, Chlorella is an abundant source of enzymes and antioxidants. Unlike Spirulina, the blue pigment phycocyanin is not present.

Chlorella has strong effects on the immune system and related processing of toxic elements. Chlorella binds well with heavy metals, pesticides and other carcinogens and facilitates their removal from the body.

Kelps and Berries

Kelp is a brown algae rich in minerals especially iodine. It also provides high levels of B vitamins, vitamins E and K and Fucoidan, a polysaccharide. Kelp traditionally has been used to treat hair loss, problems with skin, nails, sensory nerves and brain tissue. It may also act as a laxative. As a rich source of iodine it helps support thyroid function.

The blueberry has many phytochemicals, or disease preventing substances. One of the phytochemicals is anthocyanin, the compound that gives blueberries their pigment. As evidenced by their deep blue color, blueberries have high levels of anthocyanins. In addition to functioning as very effective antioxidants, researchers suggest that anthocyanins also help to prevent urinary tract infections.

Scientists have found that the same chemicals that give tart cherries their color may relieve pain better than aspirin and ibuprofen. Cherries also may provide antioxidant protection comparable to commercially available supplements like vitamin E and vitamin C. The report appeared in the February edition of Journal of Natural Products published by the American Chemical Society.


It is important to note that a significant portion of the value of “green foods” is determined by its chlorophyll content. It is believed that chlorophyll, which is responsible for the green pigments in greens, is remarkably similar to hemoglobin found in human blood cells.

Other researchers point to the fact that chlorophyll rich plants are abundant sources of naturally occurring vitamin K. The fat soluble chlorophyll found in green supplements is the ideal way to obtain vitamin K, important in blood clotting, the treatment of osteoporosis, and a protective agent against toxins while undergoing chemotherapy. It is therefore vital that chlorophyll is consumed as part of “green foods” and not in its isolated water soluble form found on many store shelves. Chlorophyll is also a traditional treatment for constipation.

In general, “green foods” provide:

  • A substance to actually stimulate repair of the DNA molecule
  • A protein with anti-inflammatory qualities
  • Substances that resulted in an anti-ulcer effect
  • Super oxide dismutase (SOD), an extremely powerful “anti-aging” antioxidant, an anti-inflammatory enzyme and cancer preventive enzyme
  • A powerful antioxidant, 2″-0-GlV, more effective than vitamin E
  • Substances which help to inhibit platelet coaggulation
  • Substances which protect the blood vessels from damage
  • A natural way to degrade a variety of pesticides

Health Benefits from Sprouted Foods

“Eat your greens” is a common wisdom, but now new studies show why sprouts made from broccoli, cabbage, brussel sprouts, soy, kale and similar vegetables are rich in compounds that prevent cancer and other chronic diseases. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. As a seed sprouts, it produces large amounts of extra vitamins, anti-oxidants and enzymes. For example, A 1997 Johns Hopkins study discovered that broccoli sprouts contain a concentration of glucoraphanin that is up to 50 times greater than mature broccoli, whereas the Vitamin C content of a seed can increase 200 times in its sprout.

Growing sprouts can be a time-consuming operation, particularly growing all of the different kinds of sprouts contained in each Live Cell (Live Cell O, Live Cell A, Live Cell B, Live Cell AB). Seeds have to be watered and completely drained preferably twice a day, kept out of sunlight, and great care has to be given to keeping harmful bacteria/mold from contaminating the growing sprouts. Live Cell takes the work out of this process by providing an appropriate array of “beneficial” sprouts for each ABO blood type in a capsule form. These live sprouts are actually freeze-dried at the height of their growth, a process that preserves all of their nutritional value. In a busy world where even health conscious people often don”t have or don”t take the time to consume adequate amounts of vegetables much less sprouts, Live Cell offers a convenient way to do so.

According to an article in Good Sprout News (20 July 2003), scientists have been studying sprouts for centuries to better understand their high levels of disease-preventing phytochemicals and how they contribute to better health, from prevention to treatment of life-threatening diseases. The benefits of sprouts have been reinforced by ongoing studies that explore various sprout varieties for their nutritional properties and to validate health claims. These ongoing studies are being done by major organizations, which include the National Institutes of Health, American Cancer Society, and Johns Hopkins University.

Sulforaphanes and Glucosinolates

According to the American Cancer Society News, “…broccoli sprouts are better for you than the full-grown broccoli, and contain more of the enzyme sulforaphane which helps protect cells and prevents their genes from turning into cancer.” These findings are consistent with several epidemiological studies that have shown that sprouts contain significant amounts of vitamins A, C, and D. Sprouts are widely recognized by nutrition conscious consumers and health care professionals as a “wonder food.”

Live Cell contains cruciferous and non-cruciferous sprouts (cruciferous relates to plants that have flowers with four petals in the shape of a cross and long narrow seed pods. For example, crucifers include cabbages, turnips, broccoli, and wallflowers). Cruciferous sprouts are a rich source of active sulforaphanes, glucosinolates and antioxidants. These enzymes act as a defense mechanism, triggering broad spectrum antioxidant activity that neutralizes many free-radicals, cycling over and over again before they can cause the cell damage that may cause mutations. Furthermore, these indirect antioxidants are amazingly long-lasting. Unlike direct antioxidants, which neutralize only one molecule of a radical at a time, and are destroyed in the process, indirect antioxidants trigger an ongoing process that may last for days.

Visual Health

Studies show that even low concentrations of sprout antioxidants can protect human retinal (eye) cells against a variety of severe oxidative challenges. As humans age, the defense of their cells are known to decline. In the retina, this can lead to macular degeneration, the principal cause of deterioration of vision among the aged.


In a series of experiments in 2001 done at the University of Saskatchewan, rats with high blood pressure (hypertension) that were treated with sulforaphane showed a significant reduction in the tendency to develop artery-narrowing plaques. These researchers demonstrated that sulforaphane retards oxidative damage leading to arterial occlusion, a potentially significant breakthrough in proactive therapies against blocking of arteries. Sulforaphane may, therefore, interrupt the progression of plaque development to strokes.


Studies have shown that human prostrate cancer cells respond well to sprout antioxidants in the form of broccoli sprout extracts by showing dramatic increases in their protective Phase 2 enzymes. In his article, Dr. James D. Brooks of the Urology Department at Stanford University suggests, “Intervention trials may be warranted [in humans], and broccoli sprouts, a rich source of sulforaphane, may be appropriate for use in such a trial.”

Glucosinolate results as a part of the naturally occurring breakdown/degradation of sprouts. These breakdown products are called GDPs (glucosinolate breakdown products), and they have been shown to be effective in terms of a decreased risk of cancer in the lung, stomach, colon, and rectum, according to the Institute of Food Research.

Maximum Benefits

Taking Live Cell with Polyflora on an empty stomach and a full glass of water increases its efficacy.

First, in order for the Live Cell to be optimally utilized, it has to be hydrolysed by the colon microflora to GDPs (see above) which are then partly absorbed in the large intestine. For something to be hydrolysed, hydrolysis must occur. Hydrolysis by definition means “reaction with water”: a chemical reaction in which a compound reacts with water, causing decomposition and the production of two or more other compounds, as for example the conversion of starch to glucose, hence the full glass of water.

Second, in order for the body to absorb nutrients optimally, the colon microflora must be balanced. Polyflora as a probiotic provides that balance.

Third, the empty stomach prevents anything else from interacting with or disrupting this process. So the synergy of using Live Cell, Polyflora, and a full glass of water on an empty stomach gives a total beneficial effect that is greater than the sum of the parts, thus maximizing the benefit.

Harmonia (Greens)


Green Drink References

  1. Badamchian, M.; Naylor, P.H.; Spangelo, B.; Strickler, M.P.; Stone, M.J.; Hagiwara, Y.; Hagiwara, H.; and Goldstein, A.L. 1991. “Immune-endocrine Activities of Green Barley Leaf Extract (BLE): Regulation of Prolactin and Interleukin-2 Release in Vitro.” FASEB Journal, Vol. 5, No. 4.
  2. Hotta, Y. 1984. “Stimulation of DNA Repair-synthesis by P4-D I, One of the Novel Components of Barley Extracts.” Lecture given in Honolulu, Hawaii.
  3. Kitta, K.; Hagiwara, Y.; and Shibamoto, T. 1992. “Antioxidative Activity of an Isoflavonoid, 2″-O-Glycosylisovitexin Isolated From Green Barley Leaves.” Journal of Agricultural and Food Chemistry, Vol. 40, No. 10.
  4. Durham, J., Ogata, J., Nakajima, S., Hagiwara, Y., and Shibamoto, T. Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L). 1999, J. of the Science of Food and Agriculture.
  5. Kubota, K.; Matsuoka, Y.; and Seki, H. 1983. “Isolation of Potent Anti-Inflammatory Protein From Barley Leaves.” The Japanese Journal of Inflammation, Vol. 3, No. 4.
  6. Moussazadeh, M.; Badamchian, M.; Hagiwara, Y.; Hagiwara, H.; and Goldstein, A. “Effect of Green Barley Leaf Extract (BLE) on Human Platelets in Vitro.” presentation at the 1992 FASEB (Federation of American Societies for Experimental Biology), Anaheim, CA.
  7. Nishiyama, T.; Hagiwara, Y.; Hagiwara, H.; and Shibamoto, T. 1993. “Inhibition of Malonaldehyde Formation from Lipids by an Isoflavonoid Isolated From Young Green Barley Leaves.” Journal of the American Oil Chemists” Society Vol. 70, No.8.
  8. Nakajima, Y. Hagiwara, H. Hagiwara, and T. Shibamoto. Effect of the Antioxidant 2″-O-Glycosylisovitexin from young green barley leaves on acetaldehyde formation in beer stored at 50 degrees C for 90 days. 1998, Journal of Agricultural and Food Chemistry, Vol. 46 (4), 1529-1531.
  9. Osawa, T.; Katsuzaki, H.; Hagiwara, Y.; Hagiwara, H.; and Shibamoto, T. 1992. “A Novel Antioxidant Isolated From Young Green Barley Leaves.” Journal of Agricultural and Food Chemistry, Vol. 40, No. 7. : 1135-1138.

Sprouted Foods References

  1. Fahey JW, Zhang Y, Talalay P.Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens.Proc Natl Acad Sci U S A. 1997 Sep 16;94(19):10367-72.
  2. Degradation of sinigrin by Lactobacillus agillis strain R 16. Llanos, Smiths, Brink. Universidad de Castilla-La Mancha, Ciudad Real, Spain. International Journal of Food Microbiology, 1995 July;26(2):219-229.
  3. World Cancer Research Fund/American Institute for Cancer Research (1997) Food, Nutrition and the Prevention of Cancer: A Global Perspective 1997.
  4. Block G, Patterson B, Subar A. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer 1992;12:1-29.
  5. Steinmetz K, Potter J. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 1996;96:1027-39.
  6. U.S. Department of Agriculture/U.S. Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans 1995. Fourth edition.
  7. National Research Council. Diet and Health: Implications for Reducing Chronic Disease Risk. Washington DC: National Academy Press, 1989.
  8. Havas S, Heimendinger J, Reynolds K, et al. 5-A-Day for Better Health: a new research initiative. J Am Diet Assoc 1994; 94:32-6.
  9. Graham S, Dayal H, Swanson M, Mittelman A, Wilkinson G. Diet in the epidemiology of cancer of the colon and rectum. J Nat Cancer Inst 1978;61(3):709-14.
  10. Kohlmeier L, Su L. Cruciferous vegetable consumption and colorectal cancer risk: meta-analysis of the epidemiological evidence. FASEB Journal 1997;11(3):A369.
  11. Beecher CWW. Cancer prevention properties of varieties of Brassica oleracea: a review. Amer J Clin Nutr 1994;59 (suppl):1166S-70S.
  12. Zhang Y, Talalay P, Cho CG, Posner, GH. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proceedings of the National Academy of Science USA 1992;89:2399-2408.
  13. Zhang Y, Kensler T, Cho CG, Posner GH, Talalay P. Anticarcinogenic activities of sulforaphane and structurally related synthetic norbornyl isothiocyanates. Proceedings of the National Academy of Sciences USA 1994;91:3147-50.
  14. Chung FL, Conaway CC, Rao CV, Reddy BS. Chemoprevention of colonic aberrant crypt foci in Fischer rats by major isothiocyanates in watercress and broccoli. Proceedings of the American Association for Cancer Research 2000;41:660.
  15. Gamet-Payrastre L, Li P, Lumeau S, Cassar G, Dupont MA, Chevolleau S, Gasc N, Tulliez J, Tercé F. Sulforaphane, a naturally occurring isothiocyanate, induces cell cycle arrest and apoptosis in HT29 human colon cancer cells. Cancer Research 2000;60:1426-16. “Powerful and prolonged protection of human retinal pigment epithelial cells, keratinocytes, and mouse leukemia cells against oxidative damage: the indirect antioxidant effects of sulforaphane.” Proceedings of the National Academy of Science USA, Vol. 98, pp. 15221-15226, 2001.
  16. http://www.pnas.org/cgi/doi/10.1073/pnas.261572998.
  17. “The impaired glutathione system and its up-regulation by sulforaphane in vascular smooth muscle cells from spontaneously hypertensive rats.” Hypertension, Vol. 19, pp. 1819-1825, 2001.
  18. http://www.jhypertension.com/article.asp?ISSN=0263-6352&VOL=19&ISS=10&PAGE=1819.
  19. “Potent induction of Phase 2 enzymes in human prostate cells by sulforaphane.” Cancer Epidemiology, Biomarkers & Prevention, Vol. 10, pp. 949-954. Sept. 2001.
  20. http://cebp.aacrjournals.org/cgi/content/abstract/10/9/949.