I find the idea of eating three cups of mustard greens or collard greens still repulsive, but my Mom would be so glad that I actually do eat them now instead of feeding them to the dog while she wasn’t looking.
Why did I even consider adding these leafy greens that I once found repulsive to my diet?
Mainly because leafy greens are packed with important and powerful nutrients,
Also because most leafy greens are available fresh all year round…making adding them to your weekly menus quite an easy task.
All leafy greens are typically low in calories and fat…high in protein per calorie…and contain such important nutrients are dietary fiber, vitamin C, vitamin A, manganese, vitamin K, calcium, magnesium, potassium, manganese, iron, and antioxidants.
Health benefits of adding leafy greens to your diet include…
- Alzheimer’s disease…leafy greens can help prevent Alzheimer’s disease
- Antioxidants...leafy greens contain the antioxidants need to fight the effects of free radicals in the body…which reduces your chances of getting such major illmesses as cancer, heart diseasem high blood pressure, cardiovascular disease, and stroke.
- Blood.,,,leafy greens have been shown to helping your blood clot normally….leafy greens also stimulates production of antibodies and white blood cells
- Bones…leafy greens have been shown to imporove the health of your, bones by helping prevent osteoporosis and boosting bone strength
- Diabetes…leafy greens have been shown to lower your risk of getting type 2 diabetes by 14%
- Eyes…leafy greens have been shown to improve your eyesight…leafy greens also help prevents eye disorders such as muscular degeneration and cataracts….they can also lower your risk of developing night blindness.
- Immune System…leafy greens Help strengthen the immune system
- Skin…leafy greens have been shown to maintain skin elasticity
In fact, the Department of Agriculture recommends that adults consume at least three cups of dark green vegetables each week.
Varieties of Greens
Thankfully, there are several varieties of leafy greens out there…so that you don’t have to feel obligated to simply eat the “required” bowl of bagged salad every single night, night after night…
These options include…
- Leaves…green…veins of the leaves correspond to the color of the beet root
- Scales…Beets with round, scaly areas around the top surface will be tough, fibrous, and strongly flavored.
2. Boy Choy
- Leaves…smooth, dark green leaf blades that form a cluster similar to mustard greens or celery—resembling Romaine lettuce on top and a large celery on the bottom.
- Flavor…light and sweet
- Texture..crispy, crunchy
3. Butterhead Lettuce
- Also called…butter lettuce, Boston, bibb (limestone)
- Leaves…soft and smooth like buttee
4. Cos Lettuce
- Leaves…dark green, long, narrow
- Taste…..sweet and tangy
- Texture…crispy and crunchy texture
- Leaves…tough, fibrous stem and small green leaves
- Taste…peppery taste
- Varieties…watercress, upland cress, curly cress, and land cress
5. Dandelion Greens
- Leaves…the green leaves from the so-thought-of “weeds” in your yard…stiff leaves with pointy, fine “teeth.”
- Taste…sharp bitter flavor
- Uses…a classic French bistro salad, salads with roasted beets
- Color…off-white center with loose, lacy, dark green outer leaves which curl at the tips
- Leaves..loose, lacy, dark green oval-shaped outer leaves which curl at the tips
- Taste…slightly bitter
- Texture…soft and satiny
- Uses…salads and soups
- Uses…scoop-like shape makes for serving small appetizers
- Color…various shades of green
- Head…loose, elongated heads
- Leaves…broad, wavy leaves with smooth edges
- Other Names…Batavian endive, scarole, broad-leaved endive
- Taste…darker green leaves are lightly bitter and spicy; but the paler interior leaves are milder
- Uses…soups and beans…popular in Italian cuisine.
- Color…pale green
- Leaves…feathery leaves tinged with yellow and green
- Other Names…curly endive, chicory, chicory endive, curly chicory
- Leaves…tightly packed leaves on dense, heavy heads
- Water Content…contains more water than most other leafy greens
- Nutritional Value…high in fiber
- Taste…earthy, slightly grassy taste
- Uses…salads, soups, pasta, and smoothies
- Varieties…include curly, baby, and lacinato
11. Lacinato Kale (a.k.a. Dino Kale)
- Other Names…Tuscan kale or black kale
- Leaves…very dark blue-green or black-green leaves
- Taste…earthy and nutty flavor
12. Leaf Lettuce
- Color…can be either green or red
- Leaves…large, frilly-edged
- Taste…mildly sweet and delicate taste
- Uses…sandwiches, burgers, popular lining for hors d’oeuvres platters
- Other Names…Field salad, lamb’s lettuce, corn salad, field lettuce, fetticus
- Taste…mild and slightly sweet flavor
- Leaves…very small
- Notes…expensive, very delicate, will bruise easily
- Leaves…petite elongated leaves with spiky edges similar to miniature oak leaves
- Other Names…Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass
15, Oak Leaf Lettuce
- Leaves…very similar to leaf lettuce, but with more of an oak leaf shape
- Taste…super-mellow, sweet
- Color…burgundy-red leaves with white ribs
- Other Names…Chioggia, red chicory, red leaf chicory, red Italian chicory
- Taste…mildly bitter with a subtle spicy undertone
- Texture…quite firm but still tender
- Uses…in salads, as a cooked vegetable, and grilled or roasted and mixed with other grilled vegetables
- Nutritional Value…particularly rich in folic acid and vitamin K
- Taste..light, almost grassy taste
- Texture…a satisfying crunch
- Uses..Caesar salads, wraps
- Color…dark green leaves
- Leaves…smooth, sturdy, deep green
- Taste…mild, lightly herbal
- Uses…salads, wraps, and smoothies
19, Sweet Potato Greens
- Taste…lovely, almost sweet flavor with no discernible bitterness
- Uses…soups or stews
- Leaves…small and rounded much like little spoons, hence its other name, spoon cabbage
- Other Names…Tat soi, spoon cabbage, rosette bok choy
- Taste…mildly peppery and sweet, with only the faintest hint of cabbage flavor.
Tools and Techniques
First of all there are different tools and techniques can I use to help me start drinking the suggested amount of water each day?
1. Carry a small refillable water bottle with you everywhere you go.,,,Using a reusable water bottle does not create the litter that typical water bottles do, is environmental-friendly, makes you a smarter consumer, saves water, and saves you money.
What factors should you consider when choosing a water bottle?
The first factor to consider is what material the bottle is made from. Water bottles can be found in many different materials—including aluminum, stainless steel, plastic, polyethylene, and copolyester.
Glass…bottlesUP, Life Factory, Love Bottle, Takeya
- Metal…Earth Lust, Hydro Flask, Klean Kanteen
- Plastic…Fit & Fresh, GOBIEH20, Nalgene
In addition to the material that the bottle is made from, you also need to recognize how easy the bottle will be to both carry and to clean, how easy the bottle will be able to fill with ice cubes and water, what type of drinking valve the bottle has, how big the bottle is, and whether or not the bottle has a filter.
Another option would be a specially designed fruit infused water pitcher with an infusion chamber.
They work great, the large pitchers look fantastic on a dinner table and encourage your family to drink more water, and the travel bottles help keep you hydrated all day long.
You can refill the pitcher or travel bottle several times before it starts to lose flavor.
You can even eat the cucumber slices if you like, but discard your batch after 24 hours.
2. Decide when you want to drink your water. A few suggestions are…
- Before Meals...makes you feel full and helps you eat fewer calories.
- Certain parts of your daily routine—such as when you first get up, just before leaving the house, when you sit down to work, whenever you get up from your desk at work to take a bathroom break, after your brush your teeth in the morning, and right before you eat lunch.
- Hourly...ensures that your water quote is met by the end of the day.
- Morning…gives you more energy to face the day ahead.
3. Enlist other people to help you reach this goal.
4. Fill a larger pitcher or bottle with the amount of water you want to drink each day.
5. Invest in a filter.
6. Make your own carbonated water with the help of a home “seltzer” machine.
7. Use a straw so that you drink faster, and drink more at one time.
Cucumber Water…One way to make water a little less boring is to add fruit and veggies. The first one that we are going to consider is cucumber.
To make the perfect cucumber water, add 1/2″ slices of cucumber to your ice water. Top the cucumbers with more ice so they won’t float up to the top.
In addition to the cucumber, you could also add…
- herbs—such as tosemary or rhyme
Water-rich foods….One sneaky way to increase the amount of water you consume on a daily basis: eat your H2O. Addfruits and vegetables with a high water content to your grocery shopping list. Some top picks include cucumber (96% water), zucchini (95% water), watermelon (92% water), and grapefruit (91% water).
Spicy foods…Garnish your meal with chili flakes or fresh peppers and you’ll be reaching for more water in no time. Another benefit of adding heat? Some studies show that spicy food may help boost your metabolism.
Sparkling Water…Choose sparkllng or mineral water instead of Cokes…( yes, I am from the Deep South, so every single carbonated beverage know to man is referred to as Coke)…Sparkling or mineral water is just as good for your body as regular water…and much more interesting..
Other water-based beverages….Gee, both hot tea or unsweetened iced tea contain water. You could also reach your water goal for the day by drinking juice, lemonade, or iced coffee.
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Pumpkin Energy Bites
Choose any nut, seed, or combination that you like…or omit them altogether if you’re allergic to them or simply don’t like them.
The more nuts you throw in, the crunchier (and more expensive) it will be.
Nuts and seeds that you might consider using include…
- Brazil nuts
- chia seeds
- coconut flakes
- pepitas (pumpkin seeds)
- poppy seeds
- sesame seeds
- sliced almonds
- sunflower seeds
- unsweetened coconut flakes.
- Baking Powder……2tsp
- Sugar…1C granulated or brown sugar (or combination of both)
- Fat….1/4C butter, olive oil, or vegetable oil
- Milk…1C milk or buttermilk
Preheat oven to 350. Line one 9″x5″ loaf pan or three 6″x3″ mini pans with parchment paper, leaving an overhang on two sides so that you can easily remove the bread from the pan once it finishes cooking. Coat well with cooking spray.
Mix dry ingredients together. Make a well in the center.
Combine liquid ingredients. Add them into the well that you made in the dry ingredients.
Mix the ingredients together. Mixing the ingredients by hand gives your bread batter better texture and appearance than using a mixer…but be careful not to over mix your batter so that you bread won’t turn out tough. Your goal in whisking is to to break up any clumps in the flour and aerate the mix for a lighter loaf….so leave the batter lumpy and even with a few streaks of flour still showing.
Pumpkin Seed Brittle
- 1C sugar
- 1/2C water
- Pinch fine sea salt
- 3/4C green pumpkin seeds
- 3/4C bittersweet chocolate chips
- 1/4C chopped pumpkin seeds
- large-flake sea salt
Bring first three ingredients to a boil. Cook until candy thermometer reads 238ºF. Remove from heat. Stir in green pumpkin seeds with a wooden spoon. Stir 5min. Return pan to medium heat. Cook stirring constantly, 5 minutes.
Pour hot mixture onto parchment paper covered surface. Cover with a second sheet of parchment paper. Roll mixture between these two sheets of parchment paper as thinly as possible with rolling pin.
Let cool until firm. Break into pieces. Cool brittle completely.
Melt chocolate chips in microwave. Dip cooled brittle in chocolate. Sprinkle with 1/4C chopped pumpkin seeds and large-flake sea salt. Let cool until chocolate is firm.
Roasted Pumpkin Seeds
Collecting the Seeds…As you are carving or cutting the pumpkin to use for whatever else, collect the seeds of your pumpkin in a colander as you get them out. Once you have collected the seeds, rinse them under cold running water to remove any pulp and fiber. Pat them dry with paper towels as you spread them out on an ungreased cookie sheet.
Seasoning the Seeds…Toss the seeds with salt and either melted butter or olive oil.
A few more ideas for adding even more flavor to your pumpkin seeds are….
- Italian…2Tbsp melted butter, ¼C grated Parmesan, ½tsp Italian seasoning
- Savory…2Tbsp melted butter, 1tsp seasoned salt, 1tsp white vinegar (add vinegar after roasting)
- Spicy…2Tbsp olive oil, ½tsp Cajun seasoning, ½tsp fresh lime zest (add zest after roasting)
- Sweet…2Tbsp melted butter, 1Tbsp brown sugar, ½tsp cinnamon
Prepping the Oven…Preheat oven to 350°F.
Pre-boiling…Many people boil their pumpkin seeds before roasting them in order to make them extra crispy, but this can be skipped if you need to.
Baking…Roast the pumpkin seeds at 200 degrees for 20min…until light golden brown and crisp, stirring once.
Cooling...Cool at least 10min before serving.
So are pumpkins merely for setting by your door every Halloween…and perhaps using a can of pumpkin to make pumpkin pie every Thanksgiving?
Actually no…they have far too much nutritional value to keep on the back burner…or out of your oven…
Pumpkins are actually packed with vitamins and minerals such as…
1.Antioxidants.…Pumpkins contain antioxidants—specially the carotenoids alpha-carotene and beta-carotene—as evident by their bright orange color.
Beta-carotene is especially important because it is easily converted into vitamin A…which in turn triggers the creation of white blood cells that fight infection.
As far as health, antioxidants may reduce your risk of developing certain illnesses, such as…
- age-related macular degeneration
- certain types of cancer, including prostate and colon cancer
- degenerative damage to the eyes
- heart disease
As far as beauty, antioxidants help reverse UV damage and improve skin texture.
2. Calories...One cup of cooked, boiled, or drained pumpkin without salt contains 49 calories.
3. Carbohydrates...One cup of cooked, boiled, or drained pumpkin without salt contains 12.01 grams of carbohydrates.
4.Cholesterol…One cup of cooked, boiled, or drained pumpkin without salt contains no cholesterol.
5.Fat…One cup of cooked, boiled, or drained pumpkin without salt contains 0.17 g of fat..
6. Fiber…One cup of cooked, boiled, or drained pumpkin without salt contains 2.7 g of fiber, while canned pumpkin provides over 7 grams of fiber….helping you reach the recommended daily allowant for fiber intake of between 25 and 30 grams.
Fiber is important for slowing the rate of sugar absorption into the blood…promoting regular bowel movements…and supporting the digestive system in general.
7. Protein…One cup of cooked, boiled, or drained pumpkin without salt contains 1.76 grams of protein.
Vitamin A…One cup of cooked, boiled, or drained pumpkin without salt contains more than 200% of the recommended daily allowance (RDA) of vitamin A….whicv is very important if you don’t want to grow bald before you’re fifty.
Vitamin B…Pumpkin is a good source of most of the B vitamins—such as niacin, riboflavin, B6 and folate. This makes pumpkin great for treating acne, improving circulation, and increasing cell turn over and renewal.
Vitamin C…Vitamin C helps prevent wrinkles and skin cancer, promotes collagen production, and improves skin tone and elasticity….also strengthens hair follicles….
Vitamin C...One cup of cooked, boiled, or drained pumpkin without salt contains 19% of the RDA of vitamin C. Vitamin C is important for the immune system, especially important on days like today when the temperature is lunging from 85 degrees today to about 50 degrees tomorrow….
Vitamin E…Vitamin E stimulates blood circulation in the scalp, which then promotes hair growth also.
9. Minerals…Pumpkin contains extensive amounts of two vital minerals—potassium.. and zinc.
Potassium helps promote healthy hair and regrowth….while zinc prevents and treats flaking, irritation, and itching scalp.
Other Nutrients…One cup of cooked, boiled, or drained pumpkin without salt contains 10% or more riboflavin…and 5% of thiamine, folate, and pantothenic acid,
Ghosts and goblins, squash and pumpkins
Found on every aisle
As the shippers rush home with their treasures
Hear the whispers, see the costumes
Sitting there on display…
And above all this bustle you hear
It’s creepy time in the city.
Soon it will be Halloween.
City sidewalks, busy sidewalks
See the kids walking by
At each door they will ask for some candy.
Hear them all say “Please” and “Thank You”
As they say “Trick or Treat”
Soon it will be Halloween.
It’s creepy time in the city.
Soon it will be Halloween.
(Original poem written by yours truly…think of it as corny or creative…your choice)
This is the only time all year that you will see the color orange plastered everywhere you look. Suddenly you look up, and there’s almost as much orange to be as you look around as there is green.
I personally love this time of year because pumpkins are about the only food out there with such a sweet, cinnamon-y taste…a taste that reminds of us Halloween and Thanksgivings as we were growing up.
Read the next few posts for some ideas for great homemade gifts to give your neighbors, teachers, and whoever gives me an unexpected gift during the upcoming holiday season.
These posts will highlight ways to cook with pumpkin…make awesome coffee…decorate…and stir up your own DIY beauty concoctions, such as hair masks and facials.
But first let’s take a brief look at which pumpkins to buy so that you don’t end up leaving the produce section with a lemon.
Going to the closest pumpkin patch to pick out your pumpkin(s_ can actually end up being more stressful than you would think.
Suddenly you find yourself surrounded by all of these small round spheres in all sorts of colors and sizes…
Which one should you actually buy?
Let’s take a quick look at your options, and your best bets.
The Gray Ones
Kakai...These are the gray ones with orange stripes or ribbing…even though these pumkins are edible, they are better known for their blue seeds, which can be roasted.
The Green Ones
Fairytale…These are the flat, dark green ones with deep vertical ribbing that are about 15″ around and 6″ high and weight anywhere from twenty to thirty pounds. Use these for cooking, especially for baking pumpkin pies.
The Orange Ones
Baby Bear…These are the flat orange ones out of this grouping…and are best for…pies, roasted pumpkin seeds, and using as a bown to serve soupf, stews, and chili.
Baby Pam…These are the deep orange, ir yellow if immature. .very smooth ones. These supposedly have a sugary, starchy, string-less, and dry flesh…choose these if you are willing to spend the extra time prepping the pumpking.
Long Island Cheese…These are the pale yellow or orange ones that .have light vertical ribbing on their exterior.
Musee de Provence:…These are the yellow-orange ones with deep and distinct vertical ribbing. These are great for snacking on because they have a rich, sweet, creamy, taste. In fact slices of this pumpkin are often sold in French markets.
Tiger…These are the flat yellow ones that have orange mottling that are about 5″ around and 3″ high in size. They have a recessed stem and deep vertical ribbing the top that fades at the bottom
Winter Luxury…These are pale orange round ones with a unique netted-looking
The Red Ones
Lakota…These are the red ones with green and black markings and light ribbing…and supposedly they taste like butternut squash.
The White Ones
Baby Boo…These are the bright white palm-sized ones out of the group. Supposedly their flesh is inedible…so use these only for…decorating.
Casper…These are the bright white ones that are .more round than squat…and have slight ribbing on their exterior.
Lumina…These are the bright white., smooth ones.
Marina Di Chioggia…These are the squat green ones that have a thick and warty skin. They are actually a favorite for cooking because they have such a sweet flavor.
White Ghost…These are the pure white, squat ones.
Butter is important in baking because it gives your foods color, flavor, and acts as an emulsifier.
Yet butter is one of those products that is looked down and frowned upon my vegans…
So what I am supposed to use instead so that I can make my sour cream pound cake where my vegan daughter can eat it also…after all this pound cake does call for two whole sticks of butter…definitely a Southern recipes, right?!
1.Applesauce…Applesauce can be used in baking…(more on this next post)…Applesauce can be usedf as alternative for butter. Applesauce makes your baked goods have a very moist. texture. Other “politically correct” options worth checking into include avocado and nut butter…(more on these later also)…
2. Coconut Butter or Margarine…These both can be used in recipes instead of butter. Neither of them contain cholesterol. Choose coconut butte if you want your cookies, cakes, and so forth to have a richer flavor, margarine adds a milder taste. Two goo options are Artisana Foods Coconut Butter and Earth Balance Soy Garden Buttery Spread..
3, Coconut Oil…Organic coconut oil often gets a bad rep, but if used in moderation this is a good alternative. Coconut oil usually works great for nearly all baking needs as a substitute for butter.
.Coconut oil has a fairly mild, neutral flavor and is much more cost effective than most other vegan butter substitutes. When substituting coconut oil, you will want to use the coconut oil as a solid at room temperature and substitute it cup for cup.
To use coconut oil as a substitute, replace the original ingredient amount with 3/4 coconut oil and 1/4 water. Mix the coconut oil and water together before adding to your recipe.
4, Homemade Vegan Butter…Trtue vegans that have enough, if not perhaps too much, time on their hands often try making their own homemade vegan butter This can be quite a time-consuming project though.
How many of us keep these products on hand on a regular basis…or else are also avoiding over-processed foods…or refuse to pay the extra money to buy these products.
5. Oil…Oil is typically not a good ingredient in baking recipes because it has low nutritional value and too many calories….but if the recipe the recipe that you are making does call for oil instead of butter, choose a “neutral” oil, such as rapeseed oil, so that the oil does not leave a strong, strange flavor.
You could also try EVVO…extra-virgin olive oil…but this will probably give your baked goods a funky taste.
6. Vegan Margarine…Margarine is another option for a butter substitute. You can find vegan margarines in almost all supermarkets these days…
Most vegan margarines are soy-based, but be careful because often these soy-based margaines contain whey, which is a dairy product and totally defeats your efforts in turning a recipe into a vegan recipe.
Margarine can also be bad for your health due to the hydrogenation….so bad that you would actually be better off using butter instead….if you’re going vegan primarily for health reasons and can do so without a “guilty conscience.”
- Brazil nuts
- chia seeds
- coconut flakes
- pepitas (pumpkin seeds)
- poppy seeds
- sesame seeds
- sliced almonds
- sunflower seeds
- unsweetened coconut flakes.
will give your muesli a delicious crunch,,,not to mention te fact that nuts and seeds will make your muesli even healthier because they contain omega-3 fatty acids and protein.
So now that you know what amaranth is, why should you care…what is the nutritional benefit…why should you add amaranth to your diet…why is amaranth considered a superfood?
Amaranth is a “relative” of other extremely healthy foods that you probbly already have added to your diet, possibly from birth—such as beets, spinach, and quinoa,
Amaranth is a great source of protein, fiber, manganese, magnesium, phosphorus and iron.
Let’s look at the nutrients that amaranth provides…
The Numbers—Key Nutrients
Based on one cup serving of amaranth, here are some important uumbers…
Calcium...112% DV…116 mg…The calcium that can be found in amaranth is important for bone repair and strength. Not getting enough calcium in your diet causes your bones to become weak and pliable….increasing your risk of breaking a bone and developing osteoporosis.
Fiber…20% DV…Amaranth contains more fiber than any other gluten-free grain, even more than superfoods such as quinoa. The fiber in amaranth is good for your digestive system….(need I elaborate…fill in the blanks yourself)…
Folate…14%DV…54.1 mg…The folate in amaranth helps the body copy and synthesize DNA, which is especially important for pregnant women, because a folate deficiency can keep the growing baby’s cell from growing properly…possibly resulting in birth defects as spina bifida or causing heart and limb malformations.
Manganese …105$ DV….This is over 100$ DV of manganese,…Maganese is especially important for diabetics because it helps reduce high blood sugar levels by helping your body converrt amino acids into sugar and maintain the balance of sugar within the bloodstream.
- Caroohydrates….48 grams
- Copper…18%DV…0.4 mg
- Far… 3.9 grams
- Iron…25%DV …5.2mg
- Magnesium…40% DV…160mg
- Potassium…9% DV…352 Mg
- Selemium…19% DV…13.5mg
- Vitamin B6…14% DV…0.3mg
- Zinc…14%…2.1 mg
Other Health-Related Issues
In addition to all of these nutrients, amaranth also provides each of the he nine essential amino acids and aantioxidants.
Now let’s look at what all of these nutrients mean as far as your health…your muscles, bone, and skin…your cardiovascular health…your mmune system.
1. Controlling Cholesterol Levels…Amaranth is a considered a cholesterol-lowering food…having been shown to decrease LDL cholesterol, the “bad” cholesterol…even by up to 50%.
2. Controlling :Your Weight…Amaranth can help you maintain your goal weight for many reasons, including…
- amaranth strengthens your bones, which means that you can exercise without having to worry so much about breaking a bone
- fiber found in amarant keeps your digestive system regulated and reduces inflammation
- high levels of lysine, an amino acid, helps your body produce carnitine, a nutrient that is important for converting fatty acids into energy and helping lower cholesterol
- protein keeps you full longer and increases endurance levels
3. Dealing with Gluten Sensitivity…Many people are either allergic or sensitive to gluten, the protein found in wheat…but amaranth is gluten-free. Problems associated with gluten could include…
- bone and joint pain
- celiac’s disease
- poor memory.
- skin rashes
4. Keeping Your Bones Healthy…The calcium that can be found in amaranth is important for bone repair and strength. Not getting enough calcium in your diet causes your bones to become weak and pliable….increasing your risk of breaking a bone and developing osteoporosis.
5. Reducing Inflammation…Inflammation is caused by the accumulation of dietary and environmental toxins in the body…making your immune system so overworked and weak that it can no longer defend body tissues against damaging defense cells and hormones.
Inflammation is associated with just about every health condition, including…
- leaky gut syndrome
- irritable bowel disease
Amaranth helps reduce this inflammation.