Best Way To Defrost Frozen Shrimp Quickly And Safely

Buy frozen or fresh shrimp is an option. Many say if you buy fresh shrimp is much better than frozen shrimp. And, conversely, buying frozen shrimp is not a problem. Because it all depends on the availability of shrimp in the market.

in the spring many of our east coast fish markets have fresh Maine shrimp, a seasonal treat. Reviews These small, fresh shrimp are sweet and tender and while Reviews their size makes them a pain to peel, Reviews their flavor and low price of make the effort worth it. And if you have access to a really good seafood market, the kind that sells not just to home cooks but Also top restaurants, you can occasionally find fresh wild shrimp, Often caught off the coast of Georgia or Louisiana. In New York, The Lobster Place’s main store in Chelsea Market has fresh wild shrimp Often, sometimes from Louisiana or Florida gulfs, and other times caught off the coast of Georgia. Fresh wild-never-frozen shrimp are more expensive than the once frozen, but bigger Reviews their flavor makes them worth the price.

Many of our larger markets, Including most supermarkets, sell bags of frozen shrimp. The bag should note Clearly if the shrimp is farmed or wild as well as the country of origin. The bag will Also indicate if the shrimp has been peeled or cleaned (usually they have not) and Also the size of the shrimp shrimp.Wild Generally cost more than farmed shrimp. If you’re comfortable with the country of origin (90% of farmed shrimp is imported from countries like Thailand, India and Indonesia) then go ahead and buy farmed shrimp.

Shrimp can be eaten cooked and warm, or cooked and then chilled, as in a shrimp salad. But before we get to cooking, first the shrimp need to be defrosted. Defrost them and how you can impact Reviews their final texture. Here’s how to defrost them:

Remove the shrimp for your recipe. Reseal the bag and return to the freezer.
Place the shrimp in a fine-mesh sieve or colander, which, in turn, you place in a large bowl of cold tap water. This makes it easy to lift the shrimp in and out of the water.
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-Submerge the shrimp.
Leave for another 10 to 20 minutes and the shrimp should be completely defrosted and still cold. Pat them dry before cooking.

You can also defrost shrimp in the refrigerator overnight. Just place them in a covered bowl. The next day give them a rinse with cold water and pat dry with a paper towel before cooking.

Resist using warm water Because The shrimp will defrost unevenly and this can cause the shrimp to cook unevenly Also seems defrosted if the outside but the inside is not. Also, like most seafood, shrimp is highly perishable and you want them to stay cold right up to the time when you cook them.

Resist, too, using the microwave. Shrimp cook very quickly intervening and with the microwave you will quickly intervening go from frozen to defrosted to cooked, probably making a mushy mess along the way.

 
Source: www.thecitycook.com/articles/2014-08-06-frozen-shrimp-101

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7 Days 1800 Calorie Diabetic Meal Plan And Sample

Medical nutrition therapy (MNT) is important in preventing diabetes, managing existing diabetes, and preventing, or at least slowing, the rate of development of diabetes complications. Overweight and obesity are closely linked to diabetes, particular attention is paid to this area of MNT. The goal of these recommendations is to make people with diabetes and health care providers aware of beneficial nutrition interventions.

These diabetic-diet meal plans avoid refined grains and limit added sugars. Each meal and snack is planned to help you keep your blood sugar in check. Snacks are generally 1 to 2 1/2 carbohydrate servings and meals are 2 1/2 to 5 carbohydrate servings, depending on the calorie level.

7 Day Diabetes 1800 calorie menu – Day 1

BREAKFAST
1 Cup 1% Milk
1 Orange, medium
1 1/4 Cups Cheerios Cereal
MORNING SNACK
1 1/2 Cups Cantaloupe Melon
1 Ounce Walnuts
LUNCH
Lemony Lentil Salad with Salmon
1 Whole-Wheat Pita Bread, small
1 Cup 1% Milk
1 Fudgsicle, no sugar added
AFTERNOON SNACK
2 Tablespoons Prepared Hummus
4 Ounces Carrot Sticks
DINNER
3/4 Cup Cooked Brown Rice
1 Cup Steamed Spinach
Chili-Rubbed Steaks & Pan Salsa
Zucchini-Walnut Loaf

7 Day Diabetes 1800 calorie menu – Day 2

BREAKFAST
1 Cup 1% Milk
1 Banana, small
1 1/2 Cups Bran Flakes Cereal
MORNING SNACK
1 Fruit & Nut Granola Bar
LUNCH
Chopped Greek Salad with Chicken
1 Whole-Wheat Bread
1 Cup 1% Milk
AFTERNOON SNACK
1 Ounce Almonds, salted
2 Tablespoons Raisins
DINNER
Warm Beet & Spinach Salad
South Pacific Shrimp
1 Whole-Wheat Roll
3/4 Cup Cooked Couscous
1 Peach, medium

7 Day Diabetes 1800 calorie menu – Day 3

BREAKFAST
1 Whole Grain Oat Bran Bagel
1 Cup 1% Milk
1/2 Cup Blueberries
1 Tablespoon Creamy Peanut Butter, unsalted
MORNING SNACK
1 Apple, small
LUNCH
1 Cup Tossed Salad Mix
1 Tablespoon Vinegar & Oil Salad Dressing
Baked Chicken with Onions & Leeks
2/3 Cup Cooked Brown Rice
1/2 Cup Fresh Pineapple
AFTERNOON SNACK
1 Cup Nonfat Vanilla or Lemon Yogurt, Sweetened with Low-Calorie Sweetener
DINNER
1 Cup Tossed Salad Mix
4 Teaspoons Vinegar & Oil Salad Dressing
1 Cup 1% Milk
Squash, Chickpea & Red Lentil Stew
1 Nectarine, medium

7 Day Diabetes 1800 calorie menu – Day 4

BREAKFAST
1 Cup 1% Milk
1 Kiwi
1 Cup Whole Grain Flakes Cereal
MORNING SNACK
1/2 Ounce Walnuts
1 Ounce Dried Fruit
LUNCH
1 Cup Tossed Salad Mix
Tilapia Corn Chowder
4 Teaspoons Vinegar & Oil Salad Dressing
1 Ounce Oyster Crackers
1 Cup Honeydew Melon
AFTERNOON SNACK
1 Cup Blackberries
1 Cup 1% Milk
DINNER
1 Cup Cooked Brown Rice
Chicken Breasts with Mushroom Cream Sauce
1/2 Cup Steamed Asparagus
Broiled Mango

7 Day Diabetes 1800 calorie menu – Day 5

BREAKFAST
1 Scrambled Eggs
2 Slices Oatmeal Bread
1 Cup Grapefruit
1 Cup 1% Milk
MORNING SNACK
1 Cup Raspberries
1 Ounce Whole-Wheat Pretzel
LUNCH
1 Cup 1% Milk
1 Cup Tossed Salad Mix
1 Tablespoon Vinegar & Oil Salad Dressing
Sweet Potato-Turkey Hash
3 Gingersnap Cookies
AFTERNOON SNACK
6 Ounces Nonfat Vanilla or Lemon Yogurt, Sweetened with Low-Calorie Sweetener
1/4 Cup Alpen Cereal
DINNER
1 Cup Cooked Quinoa
3/4 Cup Cooked Carrots, Sliced
Apple-&-Fennel Roasted Pork Tenderloin
1 Cup Strawberries

7 Day Diabetes 1800 calorie menu – Day 6

BREAKFAST
1 Cup 1% Milk
1 Whole-Wheat English Muffin
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Sugar-Free Jam
MORNING SNACK
1 Orange, medium
1 Fruit & Nut Granola Bar
LUNCH
1 1/2 Ounces Low Fat Cheddar Cheese
Southwestern Rice & Pinto Bean Salad
1 Whole-Wheat Pita Bread, small
Citrus-Infused Strawberries
AFTERNOON SNACK
8 Ounces Nonfat Vanilla or Lemon Yogurt, Sweetened with Low-Calorie Sweetener
1 Cup Watermelon
DINNER
1 Whole-Wheat Roll
Pacific Sole with Oranges & Pecans
3/4 Cup Cooked Brown Rice
1 Cup Steamed Cauliflower
1 Cup Grapes

7 Day Diabetes 1800 calorie menu – Day 7

BREAKFAST
1 Cup 1% Milk
1 Plum
Quick Breakfast Taco
MORNING SNACK
Zucchini-Walnut Loaf
LUNCH
1 Veggie Burger
1 Whole-Wheat Roll
1 Cup Prepared Coleslaw
1 Pear, medium
AFTERNOON SNACK
6 Ounces Carrot Sticks
Roasted Eggplant & Feta Dip
DINNER
1 Cup 1% Milk
1 Peach, medium
2 Cups Tossed Salad Mix
2 Tablespoons Vinegar & Oil Salad Dressing
Seared Scallops with Brandied Leeks & Mushrooms
2/3 Cup Cooked Brown Rice

Sourece : http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_meal_plans/7_day_diabetes_meal_plan

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TOP 20: Easy 400-600 Calorie Meals Recipes

TOP 20: Easy 400-600 Calorie Meals Recipes

Keeping weight off after a diet is no easy feat, and most people who lose weight eventually gain at least some, if not all of it back. When you lose weight, your energy stores, or fat deposits, decrease. This causes hormones in your body — including one called leptin, which is made by fat cells themselves and normally stops you from feeling hungry — to signal to your brain that your fat stores have fallen below a critical level, according to a 2010 review paper.

However, eating a balanced diet is important. Because our bodies are in need of all the essential components-lean protein, complex carbohydrates, healthy fats, fiber, and vitamins and minerals.

To ensure you provide your body with all the nourishment it needs in 400 to 600 calories, here are some suggestions for recipes you can make easily:
1. Baked Buffalo Cauliflower Bites
Serving Size 149.7g. Calories 68, Calories from Fat 2.
Total Fat 0.2g 0%. Sodium 813mg 34%, Potassium 350mg 10%, Total Carbohydrates 14.4g 5%, Dietary Fiber 3.1g 12%, Sugars 2.9g Protein 3.4g.
Low Calorie Baked Buffalo Cauliflower Bites Recipes

2. Creamy Chicken Quinoa And Broccoli Casserole
Serving Size 367.3g with Calories 356, Calories from Fat 93. Total Fat 10.3g 16%, Saturated Fat 3.5g 18%, Trans Fat 0.0g, Cholesterol 76mg 25%, Sodium 444mg 19%, Potassium 620mg 18%, Total Carbohydrates 30.8g 10%, Dietary Fiber 3.3g 13%, Sugars 3.1g, Protein 34.0g.
Quick And Easy Creamy Chicken Quinoa And Broccoli Casserole Recipes

3. Saucy Asian Meatballs
26 calories: 1 meatball, 1g fat (trace saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, trace fiber), 2g protein
Saucy Asian Meatballs Recipe 20 Mins To Make

4. Baked Chicken Fajitas
340 calories: 2 fajitas, 8g fat (1g saturated fat), 44mg cholesterol, 330mg sodium, 41g carbohydrate (0g sugars, 5g fiber), 27g protein Diabetic Exchanges:2 starch, 2 lean meat 2 vegetable 1 fat
Easy Baked Chicken Fajitas Recipe For Dinner

5. Italian Chicken Bake
Easy Italian Chicken Bake Recipe For Dinner With Calories Info

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Low Calorie Baked Buffalo Cauliflower Bites Recipes

Ingredients for Cook Baked Buffalo Cauliflower Bites

1 head of cauliflower
For the batter
½ cup all purpose flour
½ cup water
dash of Frank’s Wing Sauce (or Frank’s Original Hot Sauce)
¼ teaspoon garlic salt
¼ teaspoon dried onion (I use Tastefully Simple’s Onion Onion)
For the buffalo sauce
¼ cup Frank’s Wing Sauce
3 Tablespoons salted butter, melted
pinch of salt

How To Cook Baked Buffalo Cauliflower Bites

  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
  3. Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
  4. In a medium bowl, mix together the batter ingredients. It will be fairly thick.
  5. Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
  6. Bake for about 15 minutes until the batter just hardens.
  7. In a small bowl, mix together the buffalo sauce ingredients.
  8. Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
  9. Put back into the oven and bake for a few more minutes (5-7 minutes was my range), until the sauce has hardened and the cauliflower is crisp.
  10. Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.

 

Nutrition Facts of Baked Buffalo Cauliflower Bites

Serving Size 149.7g. Calories 68, Calories from Fat 2.
Total Fat 0.2g 0%. Sodium 813mg 34%, Potassium 350mg 10%, Total Carbohydrates 14.4g 5%, Dietary Fiber 3.1g 12%, Sugars 2.9g Protein 3.4g.

 

 

Source
http://www.persnicketyplates.com/buffalo-cauliflower/
https://www.caloriecount.com/spicy-buffalo-cauliflower-bites-recipe-r1348816

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Quick And Easy Creamy Chicken Quinoa And Broccoli Casserole Recipes

Ingredients For Cook Creamy Chicken Quinoa And Broccoli Casserole

2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon (optional… sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
¼ cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets

How To Cook Cook Creamy Chicken Quinoa And Broccoli Casserole

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Nutrition Facts Of Creamy Chicken Quinoa And Broccoli Casserole

Serving Size 367.3g with Calories 356, Calories from Fat 93. Total Fat 10.3g 16%, Saturated Fat 3.5g 18%, Trans Fat 0.0g, Cholesterol 76mg 25%, Sodium 444mg 19%, Potassium 620mg 18%, Total Carbohydrates 30.8g 10%, Dietary Fiber 3.3g 13%, Sugars 3.1g, Protein 34.0g.

 

 

Source
http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole
https://www.caloriecount.com/creamy-chicken-quinoa-broccoli-casserole-recipe-r1675281

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Saucy Asian Meatballs Recipe 20 Mins To Make

Ingredients For Cook Saucy Asian Meatballs

Meatball Ingredients:

2 lbs. ground pork or ground beef
2 tsp. sesame oil
1 cup Panko or breadcrumbs
1/2 tsp. ground ginger
2 eggs
3 tsp. minced garlic
1/2 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger

How To Cook Saucy Asian Meatballs

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired.

Nutritional Facts Of Saucy Asian Meatballs

26 calories: 1 meatball, 1g fat (trace saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, trace fiber), 2g protein

 

 

Source
http://www.gimmesomeoven.com/saucy-asian-meatballs/
http://www.tasteofhome.com/recipes/saucy-asian-meatballs

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Easy Baked Chicken Fajitas Recipe For Dinner

Ingredients For Cook Baked Chicken Fajitas

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed

 

How To Cook Baked Chicken Fajitas

  1. In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
  2. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.

 

Nutritional Facts Of Baked Chicken Fajitas

340 calories: 2 fajitas, 8g fat (1g saturated fat), 44mg cholesterol, 330mg sodium, 41g carbohydrate (0g sugars, 5g fiber), 27g protein Diabetic Exchanges:2 starch, 2 lean meat 2 vegetable 1 fat

 

Source:
http://www.tasteofhome.com/recipes/baked-chicken-fajitas

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Easy Italian Chicken Bake Recipe For Dinner With Calories Info

Ingredients For Cook Italian Chicken Bake

140 calories of Tyson boneless, skinless chicken breast, (4 oz)
72 calories of Pesto Sauce, (0.06 cup)
36 calories of Mozzarella Cheese, part skim milk, (0.50 oz)
7 calories of Red Ripe Tomatoes, (0.50 plum tomato)

 

How To Cook Italian Chicken Bake

Trim your chicken breast and lay them in a glass baking dish.  Spread about 1-2 tablespoons of prepared pesto (I like the Kirkland brand at Costco, but it all works!) Slice 1-2 roma tomatoes into 1/2″ thick slices and lay them on top of the pesto.  Sprinkle mozzarella (or Italian blend cheese) over the whole thing.  I like to use the Frigo mozzarella and just grate a bit for the top, but to make it even easier just use pregrated.  Bake at 400˚F for 30-40 minutes or until the chicken is cooked through and the juices run clear.

 

 
Source:
http://www.thepinningmama.com/easy-dinner-recipe-italian-chicken-bake/
https://recipes.sparkpeople.com/recipe-calories.asp?recipe=2848900

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Black Or Green Olives: Which Are Healthier For Consume?

Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world’s most widely enjoyed foods. Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree.

The primary difference between green and black olives is simply the point at which they are harvested. Green olives are picked before they are ripe, while black olives are allowed to ripen on the tree. The difference in color is primarily due to the olive’s ripeness when picked, but is also slightly affected by how they are processed.

About Green Olives
Green olives are harvested when they are unripe. They are soaked in a lye solution, then fermented in a brine solution for six to 12 months before packing. Green olives are usually pitted and are often stuffed with pimientos, almonds, garlic or onions. Pimiento-stuffed manzanilla olives from Spain are common in the U.S. The suggested serving size is 15 gram, or five medium olives.

About Black Olives
Black olives are allowed to ripen on the tree. They are also soaked in a lye solution to leach out natural bitterness, then brine-cured. Black olives are graded based on size. A 15 grams serving contains six small, five medium, four large, three extra large or jumbo, two colossal, one super-colossal, 2 tablespoon sliced or 1-1/3 tablespoon chopped black olives.

Sodium
Because they are cured by pickling in a brine solution, both black and green olives contain a considerable amount of sodium. Sodium raises blood pressure levels, and high sodium intake is associated with increased rates of cardiovascular disease and stroke. The 2010 Dietary Guidelines Advisory Committee recommends that all Americans reduce their sodium intake to no more than 1,500 mg daily. Five medium black olives contain 115 to 125 milligrams of sodium, or 8 percent of this recommended amount. The same serving of green olives contains 218 to 360 milligrams of sodium, or 14 to 24 percent of the recommendation.

Nutrition Facts
A 15 gram serving of green olives contains 20 calories, while black olives contain 25 calories. The calories come primarily from fat — 2 grams total fat, less than 0.5 grams saturated or polyunsaturated fat and 1.5 grams heart-healthy monounsaturated fat. There is less than 0.5 grams of protein, 1 gram carbohydrate, 0.5 gram fiber and no cholesterol or trans fats in a serving. The suggested serving size contains only small amounts of vitamins and minerals — 2 percent of the daily value for vitamin E and 1 percent of the DV for vitamin A.

Source:
http://www.livestrong.com/article/421451-is-there-a-nutritional-difference-between-black-green-olives/
http://www.todayifoundout.com/index.php/2013/04/the-difference-between-green-and-black-olives/

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10 Health Benefits Of Olives And Reasons You Should Be Eating

Maybe people are more popular with olive oil. In fact, the olives are one of the world’s most Widely enjoyed fruits. Yes, they are fruits even though most of us think of them as zesty vegetables. Olive memili many health benefits to our body. Here are 10 health benefits of olives and Reasons You Should Be Eating everyday.

1. Weight Loss
It appears that monounsaturated fats, the kind found in olives, may encourage weight loss. Olive oil consumption has been shown to breakdown fats inside fat cells, get rid of belly fat and reduce insulin insensitivity.

People who have the highest olive consumption eat fewer calories overall and are rarely overweight. Blood tests show they have higher levels of serotonin, a so-called satiety hormone that makes us feel full.

The aroma extracts from olive oil can leave us feeling fuller, cutting our calorie intake by almost 200 a day, they said.

2. Cancer Prevention
The antioxidant and anti-inflammatory properties of olives make them a natural for protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells get overwhelmed by oxidative stress (damage to cell structure and cell function by overly reactive oxygen-containing molecules) and chronic excessive inflammation, our risk of cell cancer is increased. By providing us with rich supplies of antioxidant and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation.

Black olives are a great source of vitamin E, which has the brilliant ability to neutralize free radicals in body fat. Especially when working with the stable monounsaturated fats found in olives, vitamin E can make cellular processes safer. When such processes such as mitochondrial energy production are not well protected, the free radicals produced can cause oxidation, damaging a cell’s mitochondria, and preventing the cell from producing enough energy to supply its needs. If the DNA of a cell is damaged, it may well mutate and become cancerous. Studies have shown that a diet supplemented with olive oil leads to a lower risk of colon cancer, almost as low a risk as a diet rich in fish oil.

3. Skin and Hair Health
Black olives are rich in fatty acids and antioxidants that nourish, hydrate and protect. Chief among those is vitamin E. Whether applied topically or ingested, vitamin E has been shown to protect skin from ultraviolet radiation, thus guarding against skin cancer and premature aging. You can gain a healthy, glowing complexion by washing your face in warm water, applying a few drops of olive oil to vulnerable spots, and letting it work its magic for 15 minutes before rinsing it off. In fact, you can moisturize with olive oil before any bath, and even condition your hair with it by mixing it with an egg yolk and leaving it before rinsing and washing.

4. Less Pain
Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidant and anti-inflammatory nutrients which can act as a natural Ibuprofen. Their oils contain oleocanthal, a substance with anti-inflammatory agents. Similar to classical NSAIDs, they are a type of non-selective inhibitor of cyclooxygenase (COX). 50g (more than three and a half tablespoons) of a typical virgin olive oil per day contains an amount of oleocanthal with similar anti-inflammatory effect as 1/10 of the adult ibuprofen dose.

5. Cardiovascular Benefits
When free radicals oxidize cholesterol, blood vessels are damaged and fat builds up in arteries, possibly leading to a heart attack. The antioxidant nutrients in black olives impede this oxidation of cholesterol, thereby helping to prevent heart disease. Olives do contain fat, but it’s the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (without becoming too high in total fat), research study participants typically experience a decrease in their blood cholesterol, LDL cholesterol, and LDL:HDL ratio. All of these changes lower our risk of heart disease.

Recent research studies have also shown that the monounsaturated fat found in olives (and olive oil) can help to decrease blood pressure. The oleic acid found in olives–once absorbed up into the body and transported to our cells–can change signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades). These changes at a cell membrane level result in decreased blood pressure.

6. Digestive Tract Health
Frequent consumption of both vitamin E and the monounsaturated fats in black olives is associated with lower rates of colon cancer. These nutrients help prevent colon cancer by neutralizing free radicals. Olive oil’s protective function also has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs, thereby lowering the incidence of gallstone formation. A cup of black olives also contains 17% of the daily allowance of fiber, which promotes digestive tract health by helping to move food through the system at a healthier pace. This keeps any one part of the digestive tract from having to work too hard and supports the ideal balance of chemicals and populations of microorganisms required for a healthy digestive system.

7. Increases Blood Levels of Glutathione
Olives have shown the ability to increase blood levels of glutathione (one of the body’s premier antioxidant nutrients). Consumption of olive pulp is associated with significantly increased glutathione levels in the blood and improvement in antioxidant capacity.

8. Good Source of Iron
Olives, especially black are very high in iron. The ability of red blood cells to carry oxygen throughout the body is due to the presence of iron in the blood. If we suffer from a lack of iron, our tissues don’t get enough oxygen, and we may feel cold or weak. Iron also plays a vital role in the production of energy. It is a necessary part of a number of enzymes, including iron catalase, iron peroxidase, and the cytochrome enzymes. It also helps produce carnitine, a nonessential amino acid important for the utilization of fat. To top it all off, the proper function of the immune system is dependent on sufficient iron.

9. Eye Health
One cup of olives contains ten percent of the daily recommended allowance of vitamin A which, when converted into the retinal form, is crucial for healthy eyes. It enables the eye to better distinguish between light and dark, thereby improving night vision. Furthermore, Vitamin A is believed effective against cataracts, macular degeneration, glaucoma and other age-related ocular diseases.

10. Less Allergies
New research may help explain how olives work to provide us with anti-inflammatory benefits, especially during circumstances involving allergy. Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in olive extracts may help to lessen a cell’s histamine response. Because histamine is a molecule that can get overproduced in allergy-related conditions and can be a key player in the inflammatory process, it’s likely that the anti-inflammatory benefits we get from olives involve this anti-histamine pathway. It’s also possible that olives may have a special role to play as part of an overall anti-allergenic diet. Your circulation will improve and you’ll be able to breath easier with olive consumption. They can increase blood flow and help lessen the effects of illnesses such as asthma through its anti-inflammatory properties.

 

 

Source

https://healthimpactnews.com/2013/10-reasons-you-should-be-eating-olives/

http://www.cherylcope.com/

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