National Peanut Butter Day

Peanuts, an American staple for generations, reportedly originated in South America around 3,500 years ago. They grow underground like potatoes. Contrary to popular belief, this legume is not a nut. Nuts grow on trees. Nutritionally speaking, peanut butter is a good source of vitamin E, B6, niacin, calcium, potassium, iron and is rich in healthy monounsaturated fat. According to The Peanut Institute, this popular snack is packed with 8 grams of protein per ounce, more than any other nut.

In addition to being high in necessary nutrients such as magnesium, phosphorus, selenium, zinc, when paired with other nutrient-rich foods, studies have shown that peanuts helps us absorb nutrients better.

Inventions and processes started late in the 19^th century helped bring us here…….

Ø  1884, Marcus Gilmore Edson of Canada developed a process to make peanut paste from milling roasted peanuts between two heated plates.

Ø  1895, Kellogg, the famous cereal maker patented a process with raw peanuts.

Ø  1903, Dr. Ambrose Straub of St. Louis, Missouri is responsible for patenting a peanut butter making machine

Ø  1904, C.H. Sumner’s introduced peanut butter to audiences at his concession stand in the St Louis Universal Exposition.

Ø  1916, George Washington Carver published his research “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption”. His research resulted in many non-food uses for this amazing goober; including shaving cream, plastics, cosmetics and coffee.

Ø  1922 Joseph Rosefield brought us the creamy, smooth peanut butter we enjoy today. Through homogenization, Rosefield was able to keep peanut oil from separating from the peanut solids. He later sold the patent to a company that began making Peter Pan peanut butter and later went into business for himself selling Skippy peanut butter through Rosefield Packing.

In the U.S., peanuts and peanut butter are the most popular nut choice and comprise 67% of all nut consumption. (SOURCE: http://www.peanut-institute.org/peanut-facts/)

Yours in health - Dr. Velonda      TWITTER: #drvelonda     FACEBOOK: Be-fit, Inc.

Healthy New Year

   

                               A Smoothie A Day, helps keep the doctor away: 

Drinking fruit smoothies can help you reach the recommended daily intake of fiber (25 grams for women and 38 grams for men). One serving of fruit typically contains two to four grams of fiber with blackberries, pears and apples having the highest concentration of five to seven grams per serving. The soluble fiber found in fruit helps slow digestion and may help control blood sugar and lower cholesterol.

Day 1 – Swiss chard, banana, pineapple, apple, blueberries, dates, ground flaxseed                               Day 2 – blueberries, strawberries, raspberries, Swiss chard, spinach, pineapple, oats, flaxseed   

Day 3 – ½ cup beets, ½ carrots, ½ cup avocado, pear      

Day 4 – spinach, avocado, apple, Blackberries, strawberries, pineapple    

Day 5 – Spinach, rolled oats, orange, pineapple, blueberries, apple      

Day 6 – kale, honey rock melon, pineapple, raspberries, strawberries  

Day 7 – Swiss chard, banana, peach, honey rock, blackberries, strawberries, flaxseed   

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14 days to FALL - Seasonal Eating for your Health

Seasons form the natural backdrop for eating because eating a fruit or vegetable in its season is when you get the most flavor and nutritional value and when it is the most affordable. 

Counting down to the first day of the fall season! 

Making your menu a seasonal one looks different in different regions of the country and even in different parts of the world. However, for the most part, in fall, turn toward the more warming, autumn harvest foods, spices and seasoning, including carrot, sweet potato, onions, garlic, ginger, peppercorns and mustard seeds.

To learn more on what’s in season in the fall visit http://www.fruitsandveggiesmorematters.org/whats-in-season-fall

 References:

Haas EM. Staying healthy with the seasons. Celestial Arts, Berkeley, CA. 1981.

The George Mateljan Foundation (n.d.). Healthy Eating With the Seasons. Retrieved from http://www.whfoods.com/genpage.php/genpage.php?tname=faq&dbid=28

 Yours in health,

www.drvelonda.com      www.sweetpotatodelights.com       

TWITTER: #drvelonda      877-888-3546

Why Watermelon?

One of the best things about summer is sweet, juicy watermelon (seeds, please!).

Watermelons are about 92 percent water and soaked with nutrients. Each juicy bite is loaded with vitamins A, B6 and C, lots of antioxidants and amino acids. There's even a modest amount of potassium. Watermelon also contains thiamin, riboflavin, niacin, folate, pantothenic acid, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, choline, and lycopene.  According to the National Watermelon Promotion Board, watermelon contains more lycopene than any other fruit or vegetable. At 46 calories per cup, watermelon offers 20% of your daily intake of vitamin C and 17% vitamin A, according to the USDA.

Don’t forget the seeds!

“Watermelon seeds and also others like melon seeds and flaxseeds are rich in micronutrients like selenium, potassium, copper and zinc which you may not derive from your daily diet in adequate quantities. They can be sun-dried and eaten as a snack or can also be powdered. They’re good for your heart, boost immunity and keep blood sugar levels in check.  You can add it to your diet as a health supplement in combination with others seeds. I’d suggest about ¼ of a teaspoon twice a week,” says Dr. Simran Saini, Dietician at Fortis, New Delhi.

Source: http://food.ndtv.com/food-drinks/watermelon-seeds-755725 

Yours in health!

   TWITTER #drvelonda  FACEBOOK: Be-Fit, Inc

877-888-3546

Eating a rainbow - Purple Please!

Color your way to health. Research shows that colorful veggies & fruit contain essential vitamins, minerals, fiber and phytochemicals that your body needs to promote health. 

By eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits.  The processed foods that we so commonly eat, can never compare to the health benefits provided by the fiber, vitamins and enzymes built right into fruits and vegetables.

Blue and purple fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells

FOOD LIST:

Black currants                 Blackberries            Blueberries              Dried plums          Eggplant
Elderberries                    Grapes                    Plums                      Pomegranates      Prunes
Purple Belgian endive     Purple Potatoes      Purple asparagus    Purple cabbage    Purple carrots
Purple figs                       Purple grapes         Purple peppers       Raisins       

Looking for purple potatoes?  Visit Healthwise Enterprise, a Health and Diet Food on East 8 Mile Road, Detroit (West of Ryan RD) 313-366-3428

Yours in health!

Dr. Velonda                  877-888-3546         drvelonda@gmail.com            TWITTER: #drvelonda

                                    
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