Daily Loaf

One of life’s great pleasures (especially here in Tampa) and health benefits — coffee has it all. Caffeine, aroma, deep flavors and, to coffee connoisseurs around the globe, coffee is a known as a tonic that prevents diabetes, Parkinson’s disease and cancer. No wonder we hold a fascination with brewing this tasty bean!

Here’s a tip: next time you grab your morning joe, sprinkle a little cayenne on top. Not only does the spice help wake you up, but this pepper is packed with vitamins A and C along with the full spectrum of B vitamins. And taken in tiny daily doses, it can help prevent heart attacks and strokes. Read the rest of this entry »

The Raw/Living Food Diet is not some new-fangled crash diet trend. It’s been on the organic food scene for awhile and seems to be growing in popularity. So what exactly is it, you ask? It doesn’t just mean eating raw veggies all day, there are some stipulations.

First of all, yes, the food is raw. The practice is very close to veganism, except that everything is uncooked or barely cooked: food cannot be heated above a certain temperature, generally between 92-118 F, or 33-48 C., thus keeping its “raw” state. Raw foodists believe this also keeps all those nutrients and enzymes in the food, enzymes that our bodies need to aid in digestion and metabolic processes. According to this article from Life Extenstion Magazine, “Cooking of food, particularly if heat is prolonged and over 118 degrees Fahrenheit, destroys enzymes in that food, leaving what is commonly consumed by the modern person – an “enzymeless” diet.” “Eating food without enzymes makes digestion more difficult, deprives the body of enzymes, and leads to toxicity in the body, and to excess consumption of food, which leads to obesity and to chronic disease.” (Green Living Ideas) Raw foodists believe that those extra nutrients and enzymes will also naturally detoxify your body, leaving you with clearer skin, lots of energy, and can even help you lose weight. Read the rest of this entry »

A report in this month’s issue of the Journal of Horticultural Science (I’ve already read my copy!) explains how today’s veggies and fruits may be as much as 40% lower in minerals than the same produce from 50 years ago. Why?

One big reason is selective breeding that selects for bigger, prettier fruit that generally has higher concentrations of “dry matter” without a similar increase in nutrient content. But that’s not all. Read the rest of this entry »