Monthly Archives: July 2014

5 Healing-Foods: That Will Cure All The Diseases!

51.Beans: The Diabetes-Busters

Beans are superb Type-2 Diabetes-Beating foods and have immense power to balance your sugar level and keep it under check! Due to beans, natural compounds, that lowers blood-sugar,  and reduce the body’s requirement for insulin; and it also assists in keeping the pancreas, from work-stress!

In addition, legumes and beans are packed with so much fiber ;that adding them,  to any meals shrinks down its total glycemic load.

Beans are magic potion for prediabetics and diabetics alike.  According to Dr.James Anderson, Type 1 – diabetics who were given a single serving of beans to their meals; reduced their insulin by a 38%. While for Type-2 diabetics; beans completely eliminates their glucose or insulin-controlling medications.

Plus, beans due to tryptophan, (a brain-chemical) helps to induce quality sleep, improves moods and  also regulates appetites.

2. Arthritis, is No More Hurting! Thank you, Fish!

Want to reduce joint pain and tenderness by half-or more? I suggest, you have more omega-3 rich, fish! Such as wild-caught salmon, rainbow trout, herring, sardines and mackerel. Research has proven, the omega-3 fatty acids to be; “arthritis-healer”.

Inflamed joints really love the soothing, cooling comfort that the omega-3 delivers. Plus, omega-3s spur the body to create inflammation-fighting fats called resolvins.

According to a study, conducted by Albany Medical College; arthritis patients, who had one fish at the dinner, every night for 14 weeks, showed 50% relief from the pain.

Not, a fish-buddy? No-problem; I suggest you take, omega-3 from cabbage, cauliflower, walnuts and flaxseeds.

3. Tired of being “fat”; Eat, Veggies!

Studies prove;  the role of inflammation as the main-reason behind being “overweight” because Inflammation interferes with the leptin (a hormone), which regulates appetite and your fat storage metabolism.

I suggest, you tackle with this; by eating more phytonutrients present in carrots, broccoli, tomatoes, winter squash and onions (the fish is also your friend, in this regard). Plus, veggies are rich in fiber and helps to keep your sugar-levels low; so food-calories are not stored in your body as fats.

According to “George Washington University School of Medicine”, the overweight participants who had veggies as the main part of their diet; lost weight without feeling deprived. This proves that veggies are non-fattening, no matter, how much you eat.


I suggest, you eat veggies with all your meals! This way, you will develop a liking; like you crave for other fattening foods!


4. Feeling “Sad and Low”; Have Carbohydrates!

Carbs are natural mood-boosters; and people, who eat more carbohydrates; experience less depression; in comparison with people who have smaller-portions.

Okay, so,  instead of Kraft cheese and macaroni;  go for simple “carbs”. As refined-carbs raises your blood sugar and increase your belly fat!

I recommend that veggies should be your ideal-source of complex carbs.

And if given chance, whole grains would hit the sweet spot when you are craving CARBY-Comfort food. That’s because they prompt your body to synthesize a steady flow of mood-elevating brain chemicals serotonin and tryptophan.

5. Heart Health: Do You Need an Oil Change?

Research has proven that adding extra-virgin olive oil to one’s  diet, improves cardiovascular health!

Several studies, show, that having cold-pressed, extra-virgin olive oil daily, reduced heart disease by discouraging plaque build-up, it also reduces inflammation in your arteries and joints. Research, shows the women who had two tablespoons of extra-virgin olive oil daily; along with leafy greens; cut their risk of heart disease by almost half!

Another one, the American Journal of Clinical Nutrition, which is America’s most respected nutrition journal; 30,000 Italian women, of around 50 years; had around one ounce of olive oil daily; for eight years; found that it reduced their chances of heart disease by 44% in comparison with those who has less amount , of olive oil in their daily diet.

I suggest, you drizzle it on foods after cooking as olive oil loses its healing properties at high flame-cooking. Also buy cold-pressed and unfiltered extra-virgin olive oil; which appears green or dark golden yellow and is packaged in dark glass bottles.

Hungry for healing?

I bet you are! And I hope you can enjoy these healing recipes very soon. BTW … If you have time, please tell me what some of your favorite healing foods, meal, or diet is.

Do you have a story about how you or someone you know has been healed by turning to “Nature’s pharmacy?” Please pass it along below so we all can learn and heal ourselves by your example.

By Syeda Kiran Zahra Hussain

Certified Health Coach / Nutrition Therapist


Garlic Never Goes Bad!?Bring on Black and Sprouted Ones!

black_garlicGarlic is the natural cure for variety of ailments of fungal, viral, infectious and bacterial nature. Due to it’s richness in phytochemicals and sulfurous compounds, it is robust to fight inflammation and the disorders related to inflammation like osteoarthritis; and garlic also protect your heart against plaque and clotting; plus it lowers your blood pressure, and also maintains an overall healthy lipid profile.

However, recent research shows that  black and sprouted garlic  have; even more antioxidants that fights the disease better than the white ones!

Black Garlic on Surki (Headline :) ) How? Find out……

Black garlic undergoes through a long-process of fermentation; which gives it a soft chewy texture, balsamic vinegar type taste and it’s dark hue. In which the whole bulbs of fresh garlic are allowed to undergo fermentation for “30-days” in controlled- environment at the temperature of 140-170 degrees. They then go through a 45-days of oxidation period; after which they turn chewy and blackish in color.

This doesn’t sound appetizing, but the research has it ; that the compounds, formed, in between the process of fermentation are loaded in disease-fighting “ANTI-OXIDANTS.”

The black garlic contains sulpherous compound S-allylcyctene (SAC),  which is close to allicin compound present in fresh garlic, that makes it 100 % bioavailable and more stable; which means SAC is readily absorbed by the body unlike allicin; which should consumed quickly after cutting (read till the end to find out about allicin).

According to animal study taken placed in 2009, which showed; that black garlic , reduced tumor-size more effectively than fresh garlic!  Which clearly shows the role of black garlic as more powerful!

Sprouted Garlic is good! How? Read on…..

Have you, ever thrown out the sprouted garlic?! Considering it bad?! Please don’t do that from now on!!!! Why ? because according to the “Journal of Agriculture and Food Chemistry”; the sprouted garlic (for about 5 days) contains off limit antioxidant capacities than fresh garlic.

In that study, the sprouted garlic protected the cells in laboratory dish; from various damage. which is not surprising; for the researchers because in the plants-world; when a seedling transforms into a plant, it grows phytochemicals and sulpherous compounds to protect the plant against pathogens.

On the other hand, white-garlic; is packed with vitamin C and B6, and minerals like selenium, manganese, phosphorus, and calcium, along with more than 100 other phytonutrients.  White garlic  also contain sulphorous compound allicin which is natural’s antibiotic that is created whenever garlic is smashed, chopped or injured;  and which should be consumed within an hour’s time after the chopping; to take full-advantage of it’s anti-infectious properties.

Whatever, garlic you pick!!! Just stay true to it!!! For all the right reasons!! A little review done on GARLIC by me your health coach, to tell you; EVEN WHAT YOU CONSIDER,  AS INEDIBLE GARLIC IS NOT TRUE!!!! LOL GARLIC NEVER GOES BAD!!!


By Syeda Kiran Zahra Hussain

Certified Health Coach / Nutrition Therapist,

E Clinic


Vitamin E in Corn, Soybean and Canola Oil; Your True Enemy!!!

tocopheralHere’s another fact to dump those vegetables oils like corn, canola and soybean varieties!!!! Apart from the extreme processing which forms trans fatty acids (the hydrogenated mess) , that further lead to:

• Free radical damage
• Heart problems
• Increased cancer risk
• Blood platelet abnormalities
Latest research has it that vitamin E in corn, canola and soybean oil damage your lungs. Due to presence of high levels of gamma-tocopherol, this is a form of vitamin E linked with asthma and overall decreased lung function.
Olive or Canola? It’s a No-Brainer!
The form of vitamin E , gamma-tocopherol; present in corn, soy, and canola oil is linked with impaired function of lungs. Whereas the vitamin E, present in monounsaturated olive oil- known as alpha-tocopherol is associated with increased lung function.

To prove it a little….

According a further research carried in 2012, by Joan Cook-Mills (Associate professor of medicine in Immunology/Allergy at Northwestern University); based on the prior study, that had concluded the prohibitory effects of alpha-tocopherol on lung airway hyperresponsiveness and it’s inflammation in mice (which are two of the main characteristics of asthma).

To expand that findings, in her research, she pinpointed the opposite effects of gamma and alpha vitamin E forms. She said that both forms of vitamin E bind with kinase C-alpha, but white gamma-tocopherol activates it; while alpha-tocopherol suppresses the protein.

In addition, She analyzed 4,526 subjects from “CARDIA”; which stretched for over 20 years at four intervals, in which She tested the tocopheral levels in the blood plasma at three intervals for over 15 years and concluded that 10-17% of decreased lung function was seen in subjects who had high levels of gamma-tocopheral.

Which according to herself is asthmatic condition.

So, coming to the conclusion…..

This study clearly shows the role of high level of gamma-tocopherol (type of vitamin E) consumption present in corn, soybean and canola oil; to decreased lung health and function!!!


What do I want???!!!! :)

I want you to check out your options when it comes to food preparation, as it’s better to steam, boil your food or use sparse amount of extra virgin olive oil in the end of cooking to enhance it’s taste than cooking in large quantity of vegetable oils.

And please, please , pleeeaaseeeeee reconsider, my recommendations before buying another bottle of BOMB, your so-called heart-friendly the canola, corn and soybean oilsss!!!! (y)

By Syeda Kiran Zahra Hussain

Certified Health Coach / Nutrition Therapist,


Why Microwave is your FOE!

microwaveMicrowaves are Dangerous, because they deprive you from all the nutrients present in your diet and they also changes the molecular structure of your food. They are also associated with elevated stress and cholesterol levels and they further decrease, white blood cells (the immune system power house).

Apart from that, the radiation emitted by the microwave; while heating is  most dangerous. It is advisable to stay at a distance of 20 feet, when its running as it may increase, your risk of getting following diseases:

  • Lowered resistance to viral and bacterial infections
  • Cancer
  • Cataracts
  • Exposure to toxins
  • Heart problems
  • A compromised immune system
  • Birth defects

But the FDA Says…

The radiation which is thrown out of microwave’s glass doors is harmless to people  But, according to a nonprofit organization “Powerwatch” :

It doesn’t matter if your microwave is working correctly, STILL, the microwave levels in your kitchen is much more higher than that of any nearby base-station of cellular phones. Also remember , that the microwaves travel through the walls, so more risk for you, if the microwave oven is placed against an inside wall.

These radiation leads to form metals into the body—which are just like the ones in your dental fillings—that release and expand toxins such as mercury in the bloodstream. Which results in cellular damage and chronic pain plus mercury is associated to gastrointestinal and neurological problems in both children and adults, and also linked with brain damage in kids.

Regular use of microwave is also tied to cataracts; because your eye are really vulnerable organ of the body, why?! Because they lack necessary blood vessels to dissolve the cellular stress and heat inflicted by microwave radiation.

Furthermore, microwaves and wireless routers emit 2.4 GHz of radiation; which according to research of 2010,  is highly dangerous for your heart health.

Did you know!?! More than 70% of households use microwave world, today;  and 90% in the U.S alone; which is alarming.  So, I would recommend you to heat your food on stove or oven most of the time; if you must “nuke” your food, then leave the room while the microwave is radiating.

By Syeda Kiran Zahra Hussain

Certified Health Coach / Nutrition Therapist,