Saltflat in Bolivia- ” The Border between heaven and earth.”


   Humans need dietary salt in order to survive. The production of sea salt has been dated all the way back to prehistoric time. The most convincing fact that salt is critical to life is that the amniotic fluid is salty! And that salt is not processed salt! The history of human civilization is linked to salt. Animals created paths to salt licks, men followed turning trails into roads and settlements would grow beside these roads. As civilizations grew around the world, salt continued to be one of the main items used for trad

   Himalayan Pink Salt is one of the purest salts and is as old as the earth. Many believe Himalayan sea salt is the purest salt available. With a history dating back to Earth’s creation, it’s believed to be composed of dried remnants of the original, primal sea. Known as “pink gold,” Himalayan crystal salt contains all of the 84 elements found in your body. :It may cost a little more but is worth the price for its health benefits. Using a small amount of this precious salt daily is sufficient to provide what our body needs.

   Added to a natural face scrub, finer crystals help to exfoliate. Pink Himalayan crystal salt is widely believed to help with losing excess fat. Other health benefits include heart health, healthy blood sugar levels, healthy libido, better sleep patterns, preventing rheumatism, preventing gout naturally, and sinus health. Some of the health benefits of Himalayan Pink salt are:

  • Avoids Dehydration and Balances Fluids -Water follows salt. If you increase sodium too much, water retention occurs. The opposite is true also: A loss in sodium results in a loss in water, potentially causing dehydration and extreme thirst. By consuming sea salt daily, you maintain sufficient sodium levels helping to balance your sodium-potassium ratios. Sodium and potassium are two electrolytes that work together to ensure proper fluid balance in your body’s cells as well as your blood plasma and extracellular fluid.
  • Excellent Electrolyte Source – minimal processing of unrefined sea salt enables it to retain its natural mineral content. Sea salt contains many major electrolytes, like sodium, magnesium, calcium and potassium, absolutely essential to good health. Electrolytes have many important functions — from regulating your heartbeat to allowing your muscles to contract so you can move. Sea salt in moderation can help avoid an electrolyte imbalance, which can cause serious negative symptoms. The electrolytes are vital to the nerves for communication and information processing of the brain cells. This salt assists in the generation of hydroelectric energy in the cells.
  • Proper Brain, Muscle and Nervous System Function – Sea salt is essential for proper brain, muscle and nervous system function. Sodium is a regulator of water in your body and required for the transmission of electrical signals in the body. Without this communication system working the brain, muscles and nervous systems are inclined to suffer. Too much or too little sodium causes cellular malfunction.
  • Digestive Health Aid and Nutrient Enhancer – Having enough stomach acid helps the body absorb vitamins and minerals like calcium, zinc, iron, folate and B12. Consuming a high-quality sea salt regularly can help your body absorb more nutrients from the foods that you eat.
  • Promotes healthy pH balance in your cells (particularly your brain cells). Prevents over-acidity in body: The rich minerals eliminate unwanted sodium from the body, extracting excess acidity in the body, especially in the brain. An over-acidic body creates many health problems and an endless list of degenerative diseases.


  • Promotes blood sugar health and helps balance out blood sugar in diabetics. Can help reduce the signs of ageing. It alkalizes the body.
  • Absorption of food particles through your intestinal tract is enhanced. Himalayan Pink Salt helps with the absorption of vital nutrients in the intestines and helps reduce the chances of forming kidney and gall bladder stones. Not enough salt in the diet can negatively impact digestive health and lead to the body not producing enough hydrochloric acid in your stomach which can seriously throw off the digestive system. Sea salt provides chloride, which is the building block of stomach acid.
  • Promote sinus health and supports respiratory health. Pure salt taken before sleep has helped sufferers sleep through the night as it breaks up the irritating mucus, providing much relief.
  • Prevent muscle cramps by providing essential minerals to the muscles that prevent muscle cramps. Muscle cramps can be treated or prevented naturally by taking this pink salt.
  • Promote bone strength – This salt contains over 80 minerals essential to health and bone building. Sea salts are a great source of minerals and typically contain 60 trace minerals. Himalayan sea salt contains 84 minerals. It’s harder to obtain trace minerals from the foods we eat because of nutrient depleted soil.
  • Regulates your sleep supporting deeper and more restful sleep: When pure salt is taken with warm water before bedtime, it promotes a deeper and longer sleep that is both restful and refreshing. Nor does it cause you to wake up and wanting to urinate.
  • Supports your libido and builds the immune system. It is believed to help slow the effects of aging and promotes vascular health. It aids healing, providing the rich minerals directly to cells to enhance resistance to infections and bacterial diseases. It helps our body heal quicker when there has been a surgery, sickness, burns, and mental disorders. Bathing wounds in pure salt water does not sting, and helps wounds heal faster and is helpful for gargling or drinking to ease sore throats.
  • Helps control saliva: If you drool in your sleep, it could mean that your body is deprived of the right kind of salt, and that you are not drinking enough water. This condition may lead to double chin as your saliva glands work doubly hard to lubricate your insides. Drink more water with pure salt to stop this condition.
  • Regulate your blood pressure with sufficient water and potassium intake. If you have high blood pressure, pure salt will bring it down. But if you have low blood pressure, pure salt will bring it up to normal. Only nature has been designed with the ability to do this.

Celtic Sea Salt is comparable to Himalayan crystal salt in its composition and health benefits. Being of a grayish hue, it is naturally harvested in Brittany, France, near the Celtic Sea using a 2,000-year-old Celtic method that is crucial to preserving its life-giving nutrition profile. This salt retains its moisture and is moist to touch, in spite of how you store it. Celtic Sea Salt is powerfully beneficial.

Other sea salt options include 

   Fleur de S0l: French or Portuguese for “flower of salt,” this sea salt gets its name from the patterns of crystals that resemble flowers. This salt forms as a thin, fragile crust on seawater’s surface as it evaporates. Today it’s most commonly used for cooking as a finishing salt.

   Flake Sea Salt can be formed naturally or produced by a variety of methods. Most flake sea salts have thin, flattened crystals that provide more surface area. Pure salt has been shown to normalize blood pressure. Flake sea salt has a saltier taste but lower trace mineral content than other sea salts.

   Hawaiian Sea Salt is a traditional Hawaiian salt. Alae is a natural red volcanic clay added to enrich the salt with iron oxide, and it gives the sea salt its distinctive red color. Real Hawaiian salt is pricey and hard to find outside of Hawaii.

   Italian Sea Salt: This sea salt is derived from the Mediterranean Sea along the coast of Sicily.

Sea Salt vs. Table Salt

   Table salt is mined from underground salt deposits. It’s heavily processed to eliminate healthy minerals. It is manufactured by taking natural salt and heating it to 1,200 degrees Fahrenheit and the chemical composition is completely altered and all nutritional benefits are destroyed.

   Generic table salt is about 97.5 percent sodium chloride and a 2.5 percent balance of an array of ingredients. Eighteen food additives are allowed in table salt. This processed “fake” salt puts people at risk of developing cardiovascular events and chronic disease because of elevated blood pressure and arteriosclerosis. Processed “salt” causes your body to retain fluids. People who use these products develop diabetes, gout and obesity more than people who don’t.

   Most table salt is iodized and puts people at risk for over-iodization, which has been shown to abnormally enlarge the thyroid gland and cause thyroid problems, such as thyroid-related autoimmune disorders. Excess iodine in the diet can lead to nausea, headaches and unhealthy hormone levels. Table salt is heavily processed in excessive heat that removes 82 out of the 84 minerals in salt, leaving behind only sodium and chloride. Sea salt is a general term that refers to salt derived from the sea. And that is what it is, except that most brands are refined—similar to table salt.


   Salts that are not sea salt are derived from underground salt deposits left behind by seawater. Sea salt is produced from the evaporation of current seawater. The evaporation is accomplished by either open-air solar evaporation or by a vacuum evaporation process. Look for unrefined sea salt, which has more of its inherent health properties. Refined sea salt is washed to strip it of its trace minerals. You don’t want a sea salt that lists “sodium chloride” as its main ingredient because this means it’s just as refined as table salt. Beware of additives when purchasing sea salt. Some commercial producers of sea salt include health-hazardous additives in their final product, and certain additives trigger leaky gut.


   If a diet is high in sodium, excess water is excreted by the kidneys . Symptoms of too much salt include bloating, lethargy, dehydration, weakness, irritability and muscle twitches. Hypernatremia occurs when there’s an imbalance of sodium and water in your body. This condition is most common in infants who have a low intake of breast milk or of formula not mixed properly, and in older adults, people with diabetes or kidney problems, severe burn patients, people who take diuretics, and those who eat heavily processed diets. Symptoms can include intense thirst, headache, confusion, irritability, restlessness and drowsiness.

   Table salt is found in processed and packaged foods and causes many problems. Sea salt in moderate amounts daily is a health booster in multiple ways. Sea salt is also more flavorful. Table salt is refined and extremely unhealthy and toxic. A list of dangers when we consume refined table salt found in commercial cooking and processed foods:

  • High blood pressure
  • Accelerated aging cellular degeneration
  • Respiratory and blood sugar problems
  • Aggravates inflammatory issues—rheumatism, asthma, arthritis and gout
  • Liver failure, adrenal exhaustion
  • Kidney and gallbladder stones
  • Heart muscles tire and lacerate, causing fatal heart attack

 Generally, you need to use 2/3 of the amount of pure salt vs. table salt. For therapeutic use, increase your water intake. For every quart of water, stir in ¼ teaspoon of pure salt and drink. No, drinking pure salt water does not make you thirsty, only dead table salt makes you thirsty. Put in a pinch of sea salt into your fresh juices and taste the difference.

   Cancer patients on a healing program are advised not to take salt. If you have to, take natural sea salt sparingly. Your body requires only very little salt and most foods contain small amounts of sodium that is sufficient for your body with higher amounts in cucumber, celery, tomato, potato and other root vegetables. Adding more salt to your diet is putting more strain to your body that is trying to heal.

Benefits of Onions

Let’s Think About Onions 

Different varieties of onions vary greatly in the amount of health-promoting benefits they deliver. Onions are a major source of two types of phytonutrients that protect against cardiovascular disease, cancer and asthma. The onions you choose and the way you prepare them make a huge difference in the amount of beneficial compounds, and antioxidant and anti-cancer effects you receive.
Generally, the more pungent onions give us more benefits. Of those available in the U.S., shallots have the most phenols, and Western Yellow onions have the most flavonoids, such as quercitin, noted for its asthma-protective effects. When tested against liver and colon cancer cells, Western Yellow, New York Bold and shallots were most effective in inhibiting their growth. Purple onions contain anthocyanins, the compounds found in cardio-protective purple grapes, berries and red wine.
Summer onions (such as Walla Walla, Vidalia and Maui Sweet Onions), have a higher sugar content and a lower phytonutrient content, so do not provide the same level of health-promoting properties.
Onionskins have powerful antioxidant and anti-inflammatory powers. They provide a rich source of flavenoids, including quercetin, a very  powerful antioxidant and anti-inflammatory compound. It is being studied as an agent for lowering LDL cholesterol and blood pressure, fighting allergies, reducing inflammation, enhancing muscle growth and function, treating depression, some forms of cancer, and other conditions. 

“Plants are the master chemists,” says Mary Ann Lila, who directs the Plants for Human Health Institute at North Carolina State University. “Because plants can’t move around, they have to manufacture what they need, not merely to grow, but to defend, protect, and heal themselves. It makes sense that the compounds plants produce in response to stress would help a human under similar circumstances.”  It makes sense that plants would concentrate many of these protective compounds in the outer coverings—the skins and peels of various roots and fruits–the point where most environmental assaults would likely occur.

To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice.  A nice side benefit: onion skins will impart a rich brown or deep mahogany color to your broth, depending on which color onion you use.
Ethnobotanist James Duke recommends an infusion of onionskins as a soothing wash for the itch of scabies and other skin disorders. Onionskins make gorgeous dyestuffs for natural fibers.
Do a lesson on onions for your classroom. Study that onion carefully. See if they can identify the different kinds that you have. Soak some skins and dye something.
    I heard Tiny Tim sing the song “Onions, Onions, La La La” a long time ago, and it is such a catchy little tune and fun to sing. Kids would love learning it. Just put some onions in a bowl and see how many days till they start sprouting. Plant some chives outside and start a great little herb garden that will be a great teaching aid and pleasure to the senses!

Onion skins for health 
The outer skins of onions have powerful antioxidant and anti-inflammatory powers and provide an exceptionally rich source of plant compounds called flavenoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin. Quercetin is under study as an agent for lowering LDL cholesterol and blood pressure, fighting allergies, reducing inflammation, enhancing muscle growth and function, treating depression, some forms of cancer, and other conditions.

“Plants are the master chemists,” says Mary Ann Lila, who directs the Plants for Human Health Institute at North Carolina State University. “Because plants can’t move around, they have to manufacture what they need, not merely to grow, but to defend, protect, and heal themselves. It makes sense that the compounds plants produce in response to stress would help a human under similar circumstances.” It makes sense that plants would concentrate many of these protective compounds in the outer coverings–skins and peels of various roots and fruits–the point where most environmental assaults would likely occur. To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice.  A nice side benefit: onion skins will impart a rich brown or deep mahogany color to your broth, depending on which color onion you use.

Ethnobotanist James Duke recommends an infusion of onionskins as a soothing wash for the itch of scabies and other skin disorders. Onionskins make gorgeous dyestuffs for natural fibers.


                                                                             Vidalia Onion




Benefits of Kelp

The Health Benefits of Kelp

    Kelp is a brown sea vegetable that grows in almost every ocean on Earth. It is known for its rapid speed of growth, with certain species having the ability to grow half a meter per day until their optimum length (often as long as eighty meters) is reached. Because of its length and its predictable habit of remaining in thick forests in deep water, kelp is easily harvested and is a popular ingredient in East Asian dishes. It is widely available to purchase in the East and the West, both as a standalone food product and as a health supplement in tablet and capsule form.

    The benefits of kelp are many. It is a good source of iodine and contains high amounts of iodine, which helps to improve thyroid function (iodine regulates thyroid hormones), maintains the health of our metabolism and immune system, and guards us against radiation poisoning. It has anti-inflammatory properties – Like hijiki and other brown algae, kelp contains the sulfated carbohydrate molecule fucoidan, which is a potent anti-inflammatory. It is a good source of iron. Like most sea vegetables, kelp contains a large amount of iron, an essential mineral that is responsible for supplying our blood cells with oxygen. Many people across America suffer from a deficiency in iron, which can lead to chronic fatigue, skin ailments, brittle fingernails, and more. Like blueberries and several other super foods, kelp contains antioxidants, which are substances that can protect our bodies’ cells from free radicals and other potentially hazardous elements.


Benefits of Molasses

;Molasses are a viscous by-product of the processing of sugar cane, grapes, or sugar beets into sugar. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. Sweet sorghum syrup is known in some parts of the United States as molasses, though it is not true molasses.
    The three grades of molasses are: mild or Barbados (first molasses); dark, or second molasses; and blackstrap.
    To make molasses, the cane of a sugar plant is harvested, stripped of its leaves, the juice is extracted (crushing or mashing), and it’s boiled to concentrate it. The result of the first boiling is first molasses, which has the highest sugar content. Second molasses is created from a second boiling and sugar extraction and has a slight bitter tinge to its taste. The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavor. The majority of sucrose from the original juice has been crystallized and removed.
    The calorie content of blackstrap molasses is mostly from the small remaining sugar content. Unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron. One tablespoon provides up to 20% of the daily value of each of those nutrients. Blackstrap has long been sold as a health supplement. It is also used in the manufacture of ethyl alcohol for industry and as an ingredient in cattle feed.
    Sugar beet molasses is about 50% sugar by dry weight, predominantly sucrose but contains significant amounts of glucose and fructose. It is mainly used as an additive to animal feed.
    Blackstrap molasses may be used as an iron supplement for those who cannot tolerate the constipation associated with other iron supplements.
Each tablespoon of molasses (20 g) contains 58 kcal, 14.95 g of carbohydrates, and 11.1 g of sugar. Molasses contains no protein or dietary fiber and close to no fat
Blackstrap molasses is the third and highest grade of molasses, differing from other grades of molasses. It has a much fuller and more robust flavor. Made from mashing and boiling sugar cane three times, blackstrap serves as a healthy natural alternative to many processed sweeteners. Blackstrap Molasses is considered by some health researchers as a holistic treatment for a range of ailments. Blackstrap is a great ingredient to have at hand for any health-conscious cook.
    It is great for people who have glucose or blood sugar level issues since it has a low glycemic index. The glucose and carbohydrates in molasses are broken down much slower than in processed sugars. They require much less insulin for the body to process and are healthier for those with blood-sugar issues such as diabetes.
    Blackstrap is high in iron, a vital mineral used by the body in its production of red blood cells. The high iron makes blackstrap a great choice for those trying to overcome anemia. Iron supplements tend to cause nausea and constipation for people with sensitive stomachs. Blackstrap is a healthy alternative for those looking to boost their iron intake without dealing with the side effects of artificial treatments. It’s a great source of calcium and a source of potassium, magnesium, copper, and manganese. Many people claim to have reversed their gray hair with it. Probably partly due to the copper content. Copper deficiency can lead to prematurely gray hair.
    Copper, an essential component of many enzymes, plays a role in iron utilization, elimination of free radicals, development of bone and connective tissue, and the production of the skin and hair pigment called melanin. Using two teaspoons of blackstrap molasses to sweeten your morning cereal and the coffee or tea you drink will supply you with 14.0% of the daily-recommended value for copper.
People claim that molasses cured cancer, acne, arthritis, and everything in between.
    Molasses can be added to the soil of almost any plant  or to the compost pile to promote microbial activity.


Benefits of Chocolate

The Benefits of ChocolateA 2011 Swedish study found that women who ate more than 45 grams of chocolate a week had a 20 percent lower risk of stroke than women who treated themselves to fewer than 9 grams.

Regular chocolate eaters welcome a host of benefits for their hearts, including lower blood pressure, lower “bad” LDL cholesterol and a lower risk of heart disease.

Dark chocolate is especially heart-healthy because of its inflammation-fighting properties that reduce cardiovascular risk.

Because it is rich in fiber, dark chocolate can actually help keep you full, so you’ll eat less, Dr. David Katz, founding director of Yale University’s Prevention Research Center stated. Regular chocolate eaters might do themselves a favor by treating themselves to a bite instead of snacking on “11 other things first” he said.

Dark chocolate does the trick much better than milk, according to a small study from the University of Copenhagen, and may even reduce cravings for sweet, salty and fatty foods.

A small Italian study from 2005 found that regularly eating chocolate increases insulin sensitivity, thereby reducing risk for diabetes.

Dark chocolate is actually good for your skin. The type of antioxidants called flavonoids found in dark chocolate offer some protection from UV damage from the sun.
An ingredient in chocolate called theobromine seems to reduce activity of the vagus nerve, the part of the brain that triggers hard-to-shake coughs.

In late 2010, the BBC reported that scientists were investigating creating a drug containing theobromine to replace cough syrups containing codeine, which can have risky side effects.

Chocolate eaters also report feeling less stressed.

Cocoa has anti-clotting, blood-thinning properties that work in a similar way to aspirin, Dr. Fitzgerald writes, which can improve blood flow and circulation.

Because of chocolate’s ability to improve blood flow, in particular to the brain, researchers at the University of Reading hypothesized in a small 2011 study that chocolate may also increase blood flow to the retina, thereby giving vision a boost.

That boost of blood flow to the brain created by cocoa’s flavanols seems to make people feel more awake and alert, and, in a small British study, perform better on counting tasks. The chocolate should be at least 70% cocoa or more. You can order cocao beans on the internet and grind the chocolate beans like you would coffee beans, or break them into nibs to use in cooking. It’s a real treat!

Raw Cacao?        According to the antioxidant content of raw cacao benefits the cardiovascular system and whole body health.

         In processed dark chocolate, antioxidants can be present, but are in much lower levels than in unheated raw chocolate nibs as an example. Out of al whole foods that contain antioxidants, raw chocolate is the highest in the world.

        The nutrient density of raw cacao benefits every function of the body. It is the highest source of magnesium and chromium of any food! Magnesium is the most deficient mineral in the average human. All the compounds found in raw cacao benefit longevity in humans. Nutrients found in raw chocolate have been linked to a number of health benefits:

        1) Lower blood pressure & improve circulation – Flavanols, theobromine, and other components found in cacao may lower blood pressure and enhance circulation by promoting dilation, strength, and health of blood vessels.

        2) Promote cardiovascular function & health – Antioxidant flavonoids and essential minerals and vitamins found in cacao support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.

        3) Neutralize free radicals – High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.

        4) Improve digestion – A sufficient amount of fiber with each serving of cacao supports digestion as cacao stimulates the body’s production of digestive enzymes.

        5) Enhance physical and mental wellbeing – There are many components of cacao including alkaloids, proteins, beta-carotene, leucine, linoleic, lipase, lysine, and theobromine, that all work together to improve physical and mental health. Theombromine stimulates the central nervous system, relaxes smooth muscles, and dilates blood vessels, giving the body a boost of energy; “bliss” chemicals found in cacao help to increase circulation and availability of serotonin and other neurotransmitters in brain, improving mood and combating depression.



11 Healthiest Whole Grains

The 11 Healthiest Whole Grains

Whole Rye – Rye has more nutrients per 100-calorie serving than any other whole grain. It has four times more fiber than standard whole wheat and provides you with nearly 50 percent of your daily-recommended amount of iron. The problem is, most rye and pumpernickel (made primarily from rye) bread in this country is made with refined flours. Be persistent; look for “whole rye” topping the ingredients list to get the healthy benefits. 




Whole Wheat can be readily found in bread and pasta products, but make sure the label says “100 percent whole wheat.” Terms like “multigrain” and “wheat” don’t cut it. Look at the ingredients and make sure the whole grain is at or near the top of the list. Each serving should contain at least 2 or 3 grams of fiber. 




Whole Oats/Oatmeal are particularly rich in avenanthramide, an antioxidant that protects the heart. If you are buying something like instant oatmeal, avoid those that contain high-fructose corn syrup. A study this year found that the ingredient was a source of mercury contamination in oatmeal.




Bulgur – The grain is used to make tabbouleh salad and is a great source of iron and magnesium. The fiber and protein powerhouse (a cup contains nearly 75 percent of the dietary fiber you need for the day, and 25 percent of the protein you should get) can be used in salads or tossed in soups. It’s ready in minutes.




Brown Rice – When you choose white rice over brown, around 75 percent of rice’s nutrients – antioxidants, magnesium, phosphorus, and B vitamins contained in the healthy bran and germ—are left on the milling-room floor. Buy brown rice including brown aromatic varieties like basmati and jasmine.



Whole-Grain Barley – Eating a half-cup of whole barley regularly for a 5-week period cut participants’ cholesterol levels by nearly 10 percent. Add raisins or dried apricots to quick-cooking barley, and serve it as a side dish.  Make sure it’s whole-grain barley, not “pearled,” which means the bran and germ has been removed.




Buckwheat – It’s one of the best grain-based sources of magnesium, a wonder mineral that does everything from ease PMS symptoms to improve nerve functioning, and manganese, which boosts brain power. 




Whole-Wheat Couscous – Look for the whole-wheat kind, often most easily found in natural-food stores. Skipping the refined version and going with the whole-grain type will gain you 5 additional grams of fiber. 



Corn – Corn can be healthy for you when it’s whole! A good source of B vitamins, magnesium, and phosphorus, whole corn is thought to increase healthy gut flora, ward off diabetes, heart disease, and chronic inflammation. Yellow corn is high in antioxidants. Organic is important, as about 40 percent of the corn grown in the United States is genetically modified (GM) to withstand higher doses of pesticides. Some studies are starting to link GM foods to allergies and other health problems.


Quinoa – Though it’s technically a seed and not a grain, this ancient South American power food is packed with more protein than any other grain, and each uncooked cup of the stuff (about three servings) has 522 milligrams of omega-3 fatty acids. Your family will likely enjoy its light, nutty flavor for a change of pace at the dinner table.


 Freekeh – This Arabic grain is a low-carb form of ancient wheat that has up to four times more fiber than brown rice. Freekeh kernels are harvested while they’re young and then roasted. They contain more vitamins and minerals, such as immune-boosting selenium, than other grains. Freekeh acts as a prebiotic, stimulating the growth of healthy bacteria that aid digestion. Look for it in Middle Eastern markets or natural-food stores.