Botanical Nutrition

by Rob Seeman official blogger of the health food movement


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What makes Miso the ultimate umami souper food?

Miso is the most prevalent form of fermented food in the world, traditionally made from fermented soybeans, aspergillus oryzae culture (koji) and salt.  Other ingredients are frequently incorporated such as grains, sea vegetables, mushrooms and scallions.

Miso is a traditional soup which has been popular in Japan for hundreds of years, and is linked back to origins in China in the 3rd century BCE  and another fermented food called Hishio.

Food Movement Miso

Have you ever eaten in a sushi or traditional Japanese restaurant? Chances are you’ve had Miso soup.  But did you know it has some amazing health benefits as well?

Miso owes it’s highly satisfying savory taste to the interaction between protein phytochemicals called glutamates, and their interaction with various other peptides.  In fermentation the components of the original soy bean are transformed, made digestible, and given that unique “Umami” taste.

Studies indicate that Miso may lower blood pressure through the activation of the body’s dopamine pathways, may help to prevent stroke,  and to even protect against cancer and radiation exposure.

There is a definite connection between Miso’s unique properties, the Umami taste, and the presence of unique glutamates and peptides formed by fermentation.  In addition, the savory flavor may bet activating part of our pallet and our brain that is missing when we concentrate only on salty and sweet foods.


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New Study Investigates Probiotic Strains in Iranian Pickled Vegetables

A new study published in the journal GMS Hygiene and Infection Control (there’s one to throw out on your coffee table…) identified probiotic strains found in fermented vegetable pickles in Iran.

Iranian Pickled Vegetables

Dallal Soltan et al wrote “The results of this study showed that the dominant LAB in traditional Persian pickled vegetables are L. plantarum, L. brevis, L. pentosus, L. casei, L. paracasei, and Leuconostoc mesenteroides. Moreover, L. plantarum was recognized as a probiotic species in pickled vegetables. The raw data obtained from this study can be used in the pickling industry to improve the nutritional value of products.”

Many of these strains have been researched for their efficacy in improving human health outcomes.  The pickle you save may be your own!


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Whole Earth Radio Episode 3

So you say you want a revolution? The battle for the heart and soul of natural living rages on.  Which side are you on and which side will you choose?  The ensuing battle isn’t just about how we SHOP, it is about how we LIVE – and in result about the fate of our PLANET.  What more important revolution could there possibly be? All right! All right!

Listen to Whole Earth Radio now :

WHOLE EARTH RADIO Episode 3


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Moringa : Super Foods Best Kept Secret

Have you heard of Moringa, known as ‘the Miracle Tree’? If not, you’re not alone – but this may be a super food you really want to look into.  Known as the “miracle tree”, it may be one of the best kept secrets in health food in the US – but its impact has been felt all around the world.

Moringa

The plant, latin binomial Moringa oleifera, is native to India, and is now grown on many continents.

The Food Movement began importing Moringa in 2011, and since that time demand and presence in the US natural marketplace has steadily grown.  One of the reasons for this is that of all the ‘green foods’ one can choose as a supplement – Moringa has some really unique phytochemical benefits beyond the usual suspects of chlorophyll and vitamins.  The leaves provide a source of complete protein, and are an unusually rich source of nutrition.

A 2017 review in the Asian Pacific Journal of Tropical Medicine concluded ” ..due to its high nutritional value and several medicinal properties, this tree may act as a nutritional and medical alternative for socially neglected populations.”

moringa facts

Another review in the journal Phytotherapy Research found that “A rapidly growing number of published studies have shown that aqueous, hydroalcohol, or alcohol extracts of M. oleifera leaves possess a wide range of additional biological activities including antioxidant, tissue protective (liver, kidneys, heart, testes, and lungs), analgesic, antiulcer, antihypertensive, radioprotective, and immunomodulatory actions. A wide variety of polyphenols and phenolic acids as well as flavonoids, glucosinolates, and possibly alkaloids is believed to be responsible for the observed effects. ”

Due to these unique properties it has been labeled “the miracle tree” and groups like Trees for Life have planted millions of the plant across starvation-ravaged African nations.  In addition to providing nutrition and medicine from the leaves and pods, the seeds of the Moringa tree can also be used to purify brackish water and are recommended for such purposes by the World Health Organization.

The Food Movement has sought to combine these benefits – the unique health-giving properties of the tree – along with the beneficial social and environmental impact; by selling organic Moringa in the US to raise money for groups like Trees for Life.  Whether your interest is in Moringa’s ability to combat hunger and lack of clean drinking water on a global scale; or if you’re just looking for health benefits for yourself – Moringa can be a true miracle.

 


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Dulse Sea Vegetable : Amazing Nutrition from the Ocean

Let me just say this – if you’re not eating sea veggies you are missing out.  We talk a lot about super foods; but I can say with absolute certainty there are few foods that rival the nutritional benefits from seaweed.

There are many varieties of sea veggies; Kelp, Nori, Wakame, Irish Moss – the list goes on and on.  Some of them are savory and slightly sweet, others more bitter or earthy tasting.  One of the most beneficial kinds of sea vegetable for my money is Dulse (Palmaria palmata) a vegetable that grows in the North regions of the Atlantic and the Pacific oceans.

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Dulse has a really nice umami sort of taste to it, and some folks even use it as a plant-based substitute for Bacon flavoring.  Ever tried a DLT (Dulse, lettuce and tomato) sandwich?  Try it and you might be surprised.

In addition to being a very flavorful food, Dulse has a host of health benefits.  Like all sea veggies, it contains a wide variety of beneficial trace minerals, including energizing electrolytes and the essential nutrient Iodine.  A growing body of research suggests that Americans may be largely deficient in Iodine, some even going so far as to label the deficiency a public health crisis.

But it isn’t just the minerals, like Iodine, that Dulse contains.  Scientific research published in the journal Food Research International indicates that the phycobiliproteins and chlorophyll in Dulse contribute to an anti-inflammatory effect.  Inflammation is one of the leading cause of negative health outcomes, and a major contributor to pain and discomfort in the body.

Another study showed that these same compounds in Dulse can inhibit ACE (angiotensin-converting enzyme).  The Mayo Clinic says this about ACE inhibitors “Angiotensin-converting enzyme (ACE) inhibitors help relax blood vessels. ACE inhibitors prevent an enzyme in your body from producing angiotensin II, a substance in your body that narrows your blood vessels and releases hormones that can raise your blood pressure. This narrowing can cause high blood pressure and force your heart to work harder.”

When you add a sea vegetable like Dulse into your diet, you aren’t just satisfying your taste buds – you also satisfy your hunger (iodine being a major factor in normal thyroid function), you are re-energizing your entire system with trace mineral nutrients that work on every level of the human body to help promote balance.  You’re also quite possibly helping to relax blood vessels and fight inflammation at a cellular level.

In short – if you don’t have Dulse in your cupboard, you might be missing out!


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Study shows Moringa, Soy & Mushroom soup powder higher in nutrients than other soup powders

The journal Food Science & Nutrition recently published interesting study from India, as it shows the practical applications of three ‘super foods’ as a whole food soup mix.  Cooked Moringa & Soy were combined with a few other ingredients (corn starch, salt and preservative).  The study, entitled Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf, is linked here.

Moringa The Food Movement

Compared to other soup powders, this combination of super foods (they used the highly beneficial Oyster mushrooms) was found to have thee “Highest content of vitamin D, minerals, protein, and fiber” as well as Vitamin C.

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Whole Earth Radio : The Truth About the Amazon / Whole Foods Merger

Didn’t I tell you something big was coming in the world of natural products folks? It is HERE. Now, I’m not just talking about the advent of my new podcast WHOLE EARTH RADIO (which, by my estimation, is preeettty big news)

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WHOLE EARTH RADIO ON FACEBOOK

I’m talking, of course, about the recently announced intention of internet etail giant AMAZON to acquire the country’s largest health food market WHOLE FOODS.  Pretty big huh?

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What will this mean for the customers, employees and business partners of Whole Foods? Only The Shadow knows… but I’m certainly willing to give you my two cents and that’s what I’ve done here on the premiere edition of Whole Earth Radio

Listen now to this amazing in-depth report WHOLE EARTH RADIO EPISODE #1