Tips for Managing Mood with Food

Here's a meal-by-meal guide to eating for energy and managing your mood with food.

Breakfast
Eating a good breakfast boosts your concentration and revs your energy, particularly in the morning when you may need it most. Without breakfast, you're more likely to make that second pot of coffee by mid-morning.

Instead, keep your blood sugar on an even keel with complex carbohydrates. Avoid refined carbohydrates, such as white bread and white sugar. These have a high glycemic index, which can cause spikes and dips in your blood sugar levels.

The right complex carbohydrates provide your brain and muscles with the steady flow of the energy they need. Grains are great sources of B vitamins, which aid in the metabolic production of energy. The best carb choices for breakfast are natural whole-grain breads and cereals.

For the best breakfast, add a low-fat protein, such as yogurt, cottage cheese, or skim milk, and watch your fat intake as well as your meat consumption (meat takes more energy to digest).

Mid-morning snack
Turns out, snacking may not be such a bad idea. Eating every few hours helps your body use nutrients more efficiently. It stimulates your metabolism, keeps your blood sugar levels steady, reduces stress on your digestive system, and decreases hunger, which means you'll be less likely to overeat when mealtime finally rolls around.

If you're craving carbs, which many of us do at this time of day, choose whole-grain bread, cereal, or fruit. Fruits and vegetables deliver a low-fat, high-fiber alternative to the vending machine choices. Raw carrots and sugar snap peas, for example, provide a crisp, satisfying crunch and won't zap your energy. Challenge yourself to eat at least five servings of fruits and vegetables each day.

For maximum energy throughout the day, avoid foods that are laden with simple sugars, such as cookies, pastries, candy bars, and sodas, which can bring on erratic blood sugar levels.

Instead, try some lean protein (low-fat yogurt, cottage cheese or lean meat) to help tide you over until lunch.

Lunch
At midday, go light. Because a hefty helping of carbohydrates can increase the amount of seratonin in the brain and cause that sleepy feeling, focus on low-fat protein. Protein can actually raise energy levels by increasing brain chemicals called catecholamines. Eat a lunch of low-fat cheese, fish, lean meat, poultry, or tofu.

Mid-afternoon snack
Choose something that will keep you satisfied until dinner. A little bit of fat is fine. It gives those carbohydrates and proteins some staying power. My favorite? All-natural peanut butter and a few crackers.

Before your work-out
Carbohydrates are fastest to digest and pack quick energy. Add protein for staying power, but stay away from fats. They can make you cramp.

Dinner
The agenda for the evening can dictate what you'll eat for dinner. Need to stay on overdrive for back-to-school night? Choose low-fat proteins. If you're in relax mode, indulge a little.

Whatever's on the menu, remember the Pie Test. Envision your plate as a pie. Seventy-five percent of the pie should be filled with fruits, vegetables, and grains and 25 percent with other foods, such as diary products and meat.

Before bed
Before turning in, a carbohydrate-rich snack can supply seratonin to help you fall asleep. But go easy. Too much food can reduce the quality of your sleep.

Eating for energy is one of the most effective, powerful, and fast-acting mood-boosters. Try it today and see!

Antioxidants in Foods

Scientists have found that the body forms unstable oxygen molecules, called free radicals; every cell produces tens of thousands of them each day. A free radical is basically an atom with an odd number of electrons in its outer ring. Since electrons have a very strong tendency to exist in a paired rather than an unpaired state, free radicals indiscriminately pick up electrons from other atoms, which in turn convert those other atoms into secondary free radicals, thus setting up a chain reaction, which can cause substantial biological damage. This, in short, is bad. There are also many kinds of free radicals, which we are exposed to everyday, for example, pollution, radiation, cigarette smoke and herbicides.

Antioxidants are thought to neutralise and stabilise these free radicals.

So, which antioxidants are naturally found in which foods?

We have:

Vitamin E: a fat-soluble vitamin found in vegetable oils, nuts, green leafy vegetables, and fortified cereals. Some of the foods containing the highest amounts of vitamin E are wheat germ oil, almonds, sunflower seeds, sunflower oil, hazelnuts, peanuts, spinach, broccoli, kiwi and mango.
Vitamin E is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and essential fatty acids from oxidation in the body cells and prevents breakdown of body tissues.

Vitamin C: Ascorbic acid is a water-soluble vitamin present in citrus fruits and juices, cabbage, green peppers, broccoli, spinach, tomato, kale, guava, cantaloupe, kiwi, papaya, and strawberries.
It is important in forming collagen, a protein that gives structure to bones, cartilage, muscle, and blood vessels. Vitamin C also aids in the absorption of iron, and helps maintain capillaries, bones, and teeth.

Beta-carotene: Beta-carotene is a precursor to vitamin A. It is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains.
Studies have been done on beta-carotene's effectiveness for heart disease, cancer, chronic fatigue syndrome, Alzheimer's disease, fibromyalgia, male infertility, and psoriasis.

Coenzyme Q10: CoQ10 boosts energy, enhances the immune system, and acts as an antioxidant. A growing body of research suggests that coenzyme Q10 may help prevent or treat some of the following conditions: heart disease, high blood pressure, high cholesterol, diabetes, and others. Primary dietary sources of CoQ10 include oily fish, organ meats such as liver, spinach, broccoli, peanuts, wheat germ and whole grains.



Selenium: Selenium is a trace mineral that is essential to good health but required only in small amounts. It helps synthesize antibodies; helps synthesize co-enzyme Q10and helps transport ions across cell membranes. The best sources of selenium are Brazil nuts, wheat germ, molasses, sunflower seeds, whole wheat bread and dairy foods.

You should note that there are many other antioxidants naturally found in foods.
You should also note that the best way to take antioxidants is naturally, through fresh, vibrant food.

One more thing; sometimes less is more. Some of these antioxidants are only needed in small amounts, so check into whether you need to take more or not, before you start overdosing on antioxidants!

Home remedy for toothaches

Many herbs have been employed to relieve tooth aches and gum problems. Native Americans applied the inner bark of the butternut tree to their gums to get relief. Please check with your doctor before using this remedy.

The butternut tree, Juglans cinerea, is a native of North America and a cousin of the black walnut. It thrives in rich woods, along rivers in well drained soil, and does well in yards. The butternut can reach heights of 40 to 60 feet at maturity, its bark is light gray, and both the leaves and its fruit resembles the black walnuts, with the fruit being more elliptical.


The medicinal part of the butternut is the inner bark, but the twigs and inner part of the root have also been used. The inner bark, after being dried, is ground into a powder, and is considered a gentle, effective laxative. Native Americans applied the bark to the gums to alleviate tooth aches, and it is said that it works quite well for this.
Calendula, Calendula officinalis, or Pot Marigold, is a hardy annual with bright green leaves and stems tinged with yellow. The petals are delicate and are what is used in herbal medicine. Flowers, picked when they’re newly opened, are spread out to dry, and then the petals are picked off. It is a safe and gentle herb, and is used in ointments and dressings for wounds and sores. An infusion of calendula blossoms eases toothaches and ulcers in the mouth.
Tarragon, Artemisia dracunculus is a member of the same family as daisies, with small yellow flowers. From the two types of tarragon, French and Russian, and the more aromatic French variety is preferred for both cooking and medicine. An infusion of the leaves stimulates the appetite, relieves gas and colic, helps alleviate the pain of arthritis, and expels worms for the body. The fresh leaf or root, when applied to aching teeth, acts as an anesthetic until one can get to the dentist.
Yarrow, Achillea millefolium, originated in Europe and Asia, but is now naturalized throughout North America. Yarrow grows wild in fields, meadows, roadsides and open woodlands. Yarrow has the ability to stop bleeding, aids in healing wounds, and yarrow tea is also beneficial to rashes, skin ulcers and hemorrhoids. But the root of the yarrow is also an anesthetic. To relieve toothaches, apply the fresh root or leaves to the gums or teeth.


Clove, Caryophyllus aromaticus, is an evergreen tree, native to the Spice Islands and the Philippines, but also grows in other tropical areas. The medicinal part of the clove is the dried flower bud. Clove oil will stop the pain of toothache most effectively.
Raw plantain leaves, crushed with salt rubbed on to them will, also help stop a toothache. In Oriental medicine, a concoction of roasted eggplant and salt, called Dentie, is widely used for toothaches.
A paste of slippery elm powder and water put into a tooth where the filling has come out, will be very helpful until one gets to the dentist. And a mouthwash made with sage or marigold and a pinch of salt, is beneficial to bleeding gums.
These are just a few helpful herbs one can use on aching teeth until one can get professional help