WAYS TO TURN ON SURVIVOR GENES AND COMBAT OXIDATIVE STRESS (Kale Chips Recipes from my Global News Morning Show!)

 

We all have oxidative stress. It's like rusting in the body and linked to over 200 diseases. Therefore we need to take care of our health at the cellular level.

Antioxidants combat oxidative stress, but it’s NOT enough to eat antioxidant rich foods like blueberries or pomegranate. We simply can’t eat enough of those foods to counteract the oxidative stress. 

 

However, our body has it's own powerful antioxidant system. Our survivor genes respond to our environment. When they get certain messages from our environment they are being 'turned on' and produce the body's own antioxidant enzymes such as glutathione, SOD, and catalase. These antioxidant enzymes are a million times more effective than antioxidants like vitamin A or C.

 

So, how can we make our survival genes produce SUPER ANTIOXIDANTS?

 

There are different foods, botanicals, and lifestyle choices we can make:

 

1. Sulfur rich foods:

  • Cruciferous vegetables (brassica family), such as Brussel sprouts, arugula, boy choi, *kale, collard greens, radish, cabbage, cauliflower and many more.                                                                                                  * [find recipe for kale chips at the end of this blog]

 

From a study of the American Library of Medicine: about ‘The beneficial effects of Brassica vegetables on human health’: 

 

"They prevent oxidative stress, induce detoxification enzymes, stimulate immune system, decrease the risk of cancers, inhibit malignant transformation and carcinogenic mutations, as well as, reduce proliferation of cancer cells." 

 

PubMed US National Library of Medicine

https://www.ncbi.nlm.nih.gov/pubmed/23631258

 

  • Garlic and onions

 

2. Other 'superfoods'

 

Turmeric, green tea, cacao, bacopa, ashwaghanda, milk thistle, red wine

 

 

3. More important nutrients/ foods for endogenous antioxidant composition:

  • Selenium (Brazil nuts, spinach, liver, eggs)

  • Vit. C (kale, red pepper, broccoli, strawberries)

  • Vit. E (almonds, sunflower seeds, avocados, olives)

  • There is also evidence that vitamin D increases intracellular glutathione (sunshine, grassfed butter, pastured eggs, grassfed liver)

 

4. Intermittent fasting

Of at least 4 - 5 hours in between meals, as well as over night (no late night eating)

 

5. Calorie restriction

Studies show that the longest living humans have a healthy weight.

 

6. Exercise

Especially 'burst exercises' which require high engagement but little time.

 

7. Supplements

with powerful botanicals working in synergy to have an effect 18 times more! Decrease your oxidative stress on average by 40% in one month and combat cellular aging. READ MORE

 

 

 

A delicious way to eat your cruciferous vegetables

Kale chips (2 versions)

 

Simple Dressing

1 bunch curly kale

1 Tbsp coconut oil (melted)

1 tsp apple cider vinegar

1 Tbsp lemon juice (fresh)

1/4 tsp Herbamare or sea salt

 

OR

 

Thai Ginger Dressing

1 head of curly kale

1 Tbsp apple cider vinegar

1 Tbsp lemon juice (fresh)

1 tsp coconut oil (melted)

1 Tbsp tamari

1 tsp honey

1 inch fresh grated ginger

1/4 cup almond butter

pinch of cayenne

 

  1. Wash kale and let the leaves dry completely. Use a clean towel to pat dry them. If the kale is still a little wet when it's baked, it will steam the kale in the oven which might lead to soggy kale chips.

  2. Preheat the oven to 300 ° degrees Fahrenheit. Cover two baking trays with parchment paper.

  3. Remove the stems from the kale and rip into bite sized pieces (factor in that the kale will shrink).

  4. Mix all the dressing ingredients and 'massage' the dressing into the kale as even as possible.

  5. Distribute the kale pieces onto the baking tray with the parchment paper in a single layer. Don't overlap the kale. 

  6. Put the tray into the oven for 10 - 15 minutes. Watch the kale closely so that it doesn't burn! Some ovens are more powerful than others. It's a very fine line between soggy kale chips and burned kale chips. It's work checking and taste testing often!

  7. The chips can also be made in the dehydrator (this is my preferred method): Put in dehydrator for 3 – 6 hours at 115° F. Dehydrate till desired crispyness is reached.

 

 

 

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Disclaimer: The statements made on this website have not been evaluated by Health Canada or the FDA. The information in this website is for educational purposes only, and should not be used to diagnose, treat, cure or prevent illness. Neither the publisher or the author in any way dispenses medical advice, prescribes remedies, or assumes responsibility for those who chose to treat themselves. The information and opinion contained in this do not replace or substitute for the advice of a practicing medical doctor.​