We are excited about our newsletter. The articles are designed to help you and your family have a healthy lifestyle.

This month we are discussing Glyconutrients and Their Importance for the Health and Health Benefits Of Parsley!

We have also included a great recipe for Chicken and Brown Rice Bowl.
Try this lighter version of popular rice bowls – rich in fiber from the brown rice and vegetables.

The body needs many specific types of sugar and sugar-like substances to work properly. A group of these has been given the name glyconutrients. This term is not used in scientific textbooks. The term is an invention of a supplement company, Mannatech, but the substances included in this group all have specific roles in the human body that are described in scientific literature.

The body has the ability to make all the glyconutrients, but there are claims that this production tend to be too slow, so that the body may get too little of them if they are not supplied through the diet. These claims are not yet definitely proven scientifically. However, many persons report health gains after having applied a supplement of glyconutrients.

The sugar type glucose is the most central gyconutrient. Glucose is used as an energy source, and it is used to produce other important substances, for example the other glyconutrients. Glucose should be supplied in a manner that allows it to be absorbed evenly through the whole day. Such an even absorption is secured by eating food that will release glucose gradually during the digestive process. Such a food is said to have a low glycemic index. Examples of such food types are beans, peas, full corn cereals or bread, and to a less extend potatoes and sweet fruit in natural form. Many of these foods contain starch that will gradually be broken down to free glucose when digested.

Must people get enough glucose, but some popular law carbohydrate diets may cause a deficiency.

Many other glyconutrients are used as working tools in the body. The body can produce these from glucose, but the production may be so slow that one may get deficient if these substances are not supplied in the diet. These glyconutrients are: Mannose, xylose, fucose, N-acetylglucosamine, N-acetylgalactosamine, N-acetylneuraminic acid.

Glyconutrients work together as a group in many important bodily functions:

• They are tools used to regulate tissue growth, organ development, and organ maturation and to regulate repair and regrowth after injury and disease.
• They are used as tools by the nervous system and the sensorial organs, for example in the retina of the eyes.
• They are used as tools by the immune system, especially to regulate the functions within the immune system and by the recognition of foreign elements that shall be destroyed.
• They are important building blocks in intracellular structures, especially in cartilage, tendons and connective tissues. N-glucosamine is the most important structural glyconutrient.
• They help to hinder microorganisms to fasten themselves to body structures and thereby help the body to wash away bacteria, fungi or viruses. Mannose and xylose are the most important of the glyconutrients for this function.

Lack of glyconutrients will make a person generally more susceptible for any disease, make it difficult to fight diseases and make it difficult to recuperate once the disease is over. A person lacking glyconutrinent will also more easily get physically hurt, and have difficulties of repairing the damage.

Glyconutrirnt deficiency is believed to cause or aggravate diseases like: Infections, rheumatic diseases, allergies and asthma, heart problems, stroke, failure to thrive and cancer.

A diet containing sufficient glyconutrients or supplements of glyconutrients may help to prevent or overcome the listed diseases. Enough supply of glyconutrient may also increase the general resistance against disease and the general wellbeing.

A way of getting needed glyconutrients is to include vegetable and fruit in the daily diet and vary between different types. Good sources are: Aloe vera gel, ground fenugreek, black currant, red currants, gooseberries, green beans, cabbage, eggplant, tomatoes, turnips, shiitake mushrooms, and kelp. Also shark cartilage and bovine cartilage are good sources of gyconutrients, but these sources are perhaps best consumed as ingredients in special supplements.

On the market you can also find special supplements that furnish the body with gyconutrienst you may get too little of by the daily diet.

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About the Author
Knut Holt is an internet consultant and marketer focusing on health items. TO FIND glyconutrient supplements, anti-aging products, and natural medicines against acne, eczema, rosacea, other skin problems, allergy, over-weight, hypertension, heart disease, hypothyroidism, hemorrhoids, depression and more, PLEASE VISIT:------- http://www.panteraconsulting.com/salg2.htm ----Free to reprint with the author's name and link.

Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz).

In the Middle Ages parsley was used for many conditions including 'fastening teeth' (because scurvy which is caused by a deficiency of vitamin C makes the gums spongy and the teeth loose) and for 'brightening dim eyes' (bad eyesight is a sign of shortage of vitamin A). The old herbalists often had good results without their knowing the chemistry involved. The old Greeks were in awe of parsley because the herb was associated with Archemorus who was eaten by a serpent having been put on a parsley leaf as a baby by his careless nurse. Henceforward he became the harbinger of death.

On the bright side, they decorated the heroes of the isthmian games with parsley garlands and decorated the many maidens that sang at feasts in the same way. This last use may be associated with the great effectiveness of parsley in increasing menstruation and helping in regular process of monthly periods. This action is due to the presence of apiol which is a constituent of the female sex hormone estrogen. The plant was used against the effects of malaria with some success and Father Kniepp said it was one of the most proven of all remedies as a diuretic to cure water retention or dropsy.

Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.

Parsley juice, being a herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. The leaves can be deep frozen and are easily stored. It is a good idea to use parsley in cooking as well as in the form of juice. Dried parsley is not a very satisfactory alternative to fresh and has a coarser flavor.

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About the Authorbr> Kevin Pederson has been managing a number of natural home remedies websites, such as http://www.home-remedies-for-you.com, which have a lot of information on home based natural cures as well as mentions the benefits of parsley.

Napoleon Hill

Overview

An exclusive protein blend of soy, whey and egg-white proteins with 30g protein per serving to support athletic performance and boost energy.

Key Benefits

• Build and maintain lean muscle
• Get energized with herbs for peak muscle exertion
• Support workouts with proper nutrition

Details

Includes protomyosin, a blend with soy, caseinate, egg whites and glutamine for 30g protein per serving. Protomyosin has the highest score for protein digestibility, boosts energy and performance, and is ideal for muscle growth.

Season chicken breasts on both sides with salt and pepper. Spray a large skillet for which you have a cover with pan spray. Place pan over medium high heat, and heat for one minute. Place chicken breasts in pan and cook for 5-7 minutes, or until meat begins to brown. Turn chicken breasts over, cover the skillet, and turn the heat down to medium low. Allow the chicken to cook in its own juices for another 12-15 minutes or until cooked through. Turn off the heat, remove chicken breasts from the pan, slice, and place back in the pan and cover to keep warm.

While the chicken is cooking, bring 6 cups of water to a boil in a medium covered saucepan. When the water boils, drop in the broccoli florets and let cook for 1 minute – just long enough to turn bright green and become slightly tender. Drain broccoli but do not rinse.

Heat a large skillet over high heat, and add the olive oil. Add broccoli, cabbage, carrots, onion, garlic and scallion and ginger, and stir fry for 3-4 minutes until vegetables are crisp-tender. Season with salt and pepper to taste.

Divide the cooked brown rice into four bowls. Top rice with vegetables and sliced chicken breast, and then with teriyaki sauce to taste.

Nutritional Analysis Per Serving:
Calories: 332
Protein: 34 grams
Fat: 5 grams
Carbohydrate: 12 grams