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Decaffeinated Coffee

19/12/2016 13:25 PM

 

Don’t Choose Decaffeinated




 

Many people looking to cut back on their caffeine intake will opt for decaffeinated coffee. Here are a few reasons why that is not the best idea:
a) To remove caffeine, the coffee is exposed to chemical solvents. You drink up the residue with your coffee.
b) Decaf coffee is highly acidic. Acidity in the body causes heartburn, ulcers, inflammatory conditions. 
c) Decaf coffee STILL has caffeine!


Tip: if you are cutting back on caffeine, try opting for herbal teas (ex. chamomile, mint, fennel, hibiscus, etc) instead.


© azureazure.com | 2016

Sweet potatoes

14/12/2016 10:02 AM

 

How Sweet It is!




One of the health industry’s top choices of carbohydrate is sweet potato. It has many vitamins and minerals, and rich in plant compounds with anti-inflammatory and antioxidant properties. Though high in carbohydrates, the primary source of starch which is in part resistant starch (also known as probiotic) which feeds the friendly gut bacteria. 
The decent fiber content in sweet potato also aids in controlling blood glucose levels.
All in all, sweet potatoes should and can easily become a part of a healthy diet. 


© azureazure.com | 2016

Stomach Condition

5/12/2016 13:26 PM

 

Inflammatory Condition: Stomach




These are the top food groups to avoid in order to prevent inflammation of the stomach (gastritis), acid reflux, nausea, diarrhea and indigestion. 


a) Fried food and food high in hydrogenated fats, for example: french fries and doughnuts. 


b) Processed foods: think white flour and white sugar, commercial cookies/cereals/breads, microwavable meals, fast food.


c) Foods containing too much “salt” (aka. sodium chloride, not real salt). 
ex: cured meats (turkey, hot dogs, bacon), store-bought dressings and sauces, instant soups and condiments, canned foods. 


d) Spicy foods.


e) Beverages to avoid: coffee, sodas, iced teas, alcohol, milk and fruit juice!


f) The fake stuff: Diet products (skim, light, fat-free, sugar-free, etc).
ex: Splenda, Equal, imitation butter, frozen yogurt, chewing gum.


Avoid these food groups in general as a preventative care for cancer and other degenerative illnesses. 



© azureazure.com | 2016

Foodborne Illnesses

2/12/2016 14:32 PM

 

Food-borne Illnesses 




Safe food storage and cooking methods are essential when it comes to avoiding food-borne illnesses. The most common bacteria and viruses that cause food poisoning are salmonella, norovirus, campylobacter, E. coli, listeria, and clostridium perfringens. 
What can we do to prevent these?
a) store food in the refrigerator (40’ F or below) or freezer (0’ F or below) to keep bacteria from reproducing. 
b) Cook all raw beef, poultry and other animal meats to their safe minimum internal temperatures (varies between 150’-160’F depending on the kind of meat).
c) Maintain hot food hot (140’ F or above).


Proper cooking methods and storage temperature will ensure bacteria and viruses to do not live or spread. The problem still remains when consuming raw or under-cooked foods (unpasteurized juices, milk, eggs, sushi, etc). Choose only fresh produce (veggies and fruit) then clean thoroughly, buy eggs that are stored in the fridge and well away from expiration date on carton, and when eating raw animal products you should always know the source of that product (a knowledgeable farmer, or a reputable restaurant that restocks their food daily). 



© azureazure.com | 2016

Farming Tilapia

1/12/2016 11:39 AM

 

There’s Something Fishy Going On: Farming Tilapia







Tilapia is the world’s second most farmed fish. It is inexpensive and often wrongly sold in restaurants and markets under other names such as snapper or grouper. In truth, tilapia is essentially an excellent fish with its high protein content. The farming methods, however, questionable. These methods concern waste management, veterinary drug residues, chemical use, and water pollution. In addition, farm-raised fish are oft grain-fed which leads to depleted nutrient content within the meat. 


In short, it is better to spend a few more coins and eat highly nutritious and safe wild-caught fish instead of farm-raised. 



© azureazure.com | 2016

Gluten

30/11/2016 14:46 PM

 

"I’m Gluten-Free"





What is gluten? Gluten is the protein found in wheat, barley and rye. Going gluten-free is very popular these days. In essence, a person would avoid some of the main weight-gain culprits (breads, cookies, cereals, muffins, etc) when clearing gluten. The problem is that we can now find these same vices in gluten-free forms! You won’t gain many nutritional benefits (or lose weight) from avoiding wheat and then eating corn/potato/rice-based breads and pastas. 

There is, however, a chance that you actually need to avoid gluten because of an intolerance. What are the signs? 
After consuming gluten, an intolerant person might show signs of bloating, diarrhea or constipation (not occasional, rather regularly), abdominal pain, migraines, chronic fatigue, dermatitis (problematic skin issues), depression, brain-fog, candida (yeast growth), nutrient deficiency and/or autoimmune/thyroid disorder. 
If any of the above resonate, it is recommended to follow up with an endocrinologist.

My tip: gluten-containing grains are OK to consume in otherwise healthy individuals who are not intolerant to gluten. Excluding gluten for nutrition and weight-loss purposes can only be done by avoiding processed foods, including gluten-free foods. 



© azureazure.com | 2016


Fernando Bruccoleri LILIANNE MISHAAN
Born in Caracas, Venezuela, Mishaan was raised in Montreal, Canada. She currently lives in Miami, Fl. with her children Sol (5) and Steven (3). Lilianne Mishaan has a Bachelors of Science in Psychology from Barry University, in Miami, Fl., and is nationally certified health coach from the Institute of Integrative Nutrition. Her focus is on health, healing and balance, and her mission is to end the myth of restrictive diets and fads, and bring back real food. She was mentored and trained by Dr. María Patricia Restrepo, physician and chemist.






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