Asparagus for folic acid!

Asparagus has been prized for its delicate taste and nutritional benefits for nearly 2000 years. It has the highest folic acid content of any vegetable, making it a perfect food during pregnancy. It is also a natural diuretic, laxative, and may promote cardiovascular health.
Asparagus is a member of the lily family and related to onions and garlic. The tender spears that we eat grow from an underground crown, which can take up to three years to develop enough to produce shoots; but once it begins, the crown can continue to produce spears for up to 20 years.
The ancient Greeks and Romans believed asparagus could relieve toothaches and bee stings, and while these medicinal benefits have proven false, asparagus can help prevent and relieve other health conditions. Asparagus contains key minerals and amino acids that act as a natural diuretic, which may help relieve PMS-related water retention, arthritis and rheumatism. Its high fiber content may help prevent and relieve constipation, and it contains a particular type of amino acid that helps to neutralize ammonia in the body, which can be toxic and cause fatigue. It also contains rutin, a bioflavonoid, which strengthens blood vessels and prevents their rupture, and is a good source of potassium which can help fight hypertension and quell exercise-related nausea by balancing electrolyte levels.
The high folic acid content in asparagus may play a key role in promoting cardiovascular health. Folic acid has been shown to decrease homocysteine levels in the blood and to improve endothelial function (blood flow) in blood vessels. Homocysteine is a naturally-occurring amino acid, elevated levels of which have been linked to coronary heart disease and stroke. Some scientists estimate that consuming 400 mcg of folate daily could reduce the number of heart attacks suffered by Americans each year by 10 percent.
The folic acid found in asparagus is also necessary for new cell formation and maintenance as well as DNA replication, which are especially important during periods of rapid cell division and growth such as pregnancy. Folic acid deficiency has been linked with neural tube defects, such as spina bifida and anencephaly. Some studies show that folic acid may also help prevent stroke, some cancers, and possibly Alzheimer's disease.
The inulin content of asparagus may also promote intestinal tract health. We are unable to digest inulin, a certain type of carbohydrate, but the beneficial bacteria in our intestine can, which causes more of these good bacteria to grow and inhibit the growth of harmful bacteria. The proliferation of these good bacteria can help you to digest food and fight off illness.
It takes only one cup (approximately 5.3 ounces) of asparagus to supply 66 percent of the daily recommended dose of folic acid, and it is also a great source of vitamins C, E and A, and vitamins B1, B2, B3 and B6, as well as dietary fiber, iron, manganese, copper, and phosphorous.

Read more: http://www.parentingweekly.com/pregnancy/breathingspace/vol25/pregnancy_health_fitness.asp

A Miracle Called Honey

Living up to its name as the "Nectar of the Gods," honey and other bee products historically have been hailed for a wide-range of uses, including quick energy for workouts, to increase fertility, to halt decomposition in certain foods, and increase overall nutrition. It is used in skin products, to soothe sore throats and to increase intestinal health. Truly a miraculous substance, honey and other bee pollen products come in almost as many varieties as wine but offer many more benefits.

Before grape wine was ever introduced, people in ancient Crete were consuming "honey wine," made from honey, water, yeast and added flavors. The word "honeymoon" stems from Anglo-Saxon times when newlyweds would take a fermented honey drink, called mead, every day for a month to increase fertility. Honey wine was popular throughout history in Northern Europe; so popular, in fact, that the word for "drunk" in classic Greek is translated as "honey-intoxicated."

The most commonly known bee product is honey, which is a concentrated energy source and contains antioxidants and amino acids, as well as a wide variety of vitamins and minerals, such as vitamin B6, thiamin, riboflavin, Pantothenic acid and minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. Although these substances appear in trace amounts and vary depending on the honey's floral source, they contribute to the overall nutritional benefit of honey. There are over 300 floral sources for honey in the United States, including clover, alfalfa, buckwheat, blackberry, and orange blossom. A honey's flavor, color, and consistency are usually determined by the dominant floral source in the area where the honey is made. Lighter-colored honeys have a milder taste, while darker-colored honeys are usually bolder in flavor. Darker honeys also tend to have a higher mineral content and greater antioxidant potential.

Honey contains natural sugars that are quick and easy to absorb, making the journey from table to bloodstream in a record-breaking seven minutes. The natural sugars present in honey are glucose and fructose, and recent studies suggest that this unique mixture of sugars works best in preventing fatigue and enhancing athletic performance, and it won't cause the sudden drop in blood sugar that is associated with refined sugars.

A limited study at the University of Memphis Exercise and Sports Nutrition Laboratory found honey to be one of the most effective forms of carbohydrate gels to ingest just prior to exercise. Many post-workout products on the market combine large amounts of carbohydrates (usually maltodextrin) with protein. In a comparison of a honey-protein versus a maltodextrin-protein shake taken after a vigorous weightlifting workout, the honey-protein combination was as efficient at promoting muscle recuperation, and the blood sugar of the participants who consumed the honey-protein combination was sustained for at least two hours post-workout. Athletes may also benefit from using honey for its antibacterial properties, which can help clear infection in wounds, as well as the anti-inflammatory action of honey, which can reduce pain and improve circulation, speeding the healing process.

A natural preservative, honey has also been used for centuries to keep food from degenerating. It reduces enzymatic browning in fruits and vegetables and prevents lipid oxidation in meats, and can delay spoilage in baked goods, dairy products, meats, sauces, snacks and spreads. Some manufacturers have taken advantage of this quality, using it in cereal bars and on certain vegetables.

Skin care manufacturers have used honey for its moisturizing qualities in everything from hand lotions and moisturizers to bar soaps and bubble baths. It is valued as an effective ingredient in skin care products because it is a humectant, meaning it attracts and retains moisture, and for its anti-irritant properties, making it suitable for sensitive skin and baby care products. Cleopatra's legendary milk and honey baths are just one of many historical examples of how honey has been used to improve and protect skin and beauty.

Historically, the beautifying properties of honey were only one benefit, but its main use was assisting in fertility. British beekeeper Clive Brockdorff and his wife Susan Fletcher, a nutrition consultant, sell honey to enhance fertility and sexuality through their Norfolk-based company, Apitherapy Foods. "Put a woman who's struggling to conceive on bee pollen and you can pretty much guarantee a result within two or three months," Susan claims. Several studies both in Europe and the U.S. have examined the beneficial links between bee pollen and sexual health and have proven its ability to restore and rejuvenate tired or aging sex glands in both men and women. It can also increase sexual stamina and endurance and improve sexual dysfunction caused by prostate disorders, stimulate ovarian function, and increase the biological value of the egg.

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