A Closer Look at Rhubarb

Speaking of rhubarb, the first thing to come to mind would be homemade rhubarb pie. Usually prepared along with other fruits as a delicious dessert, rhubarb mixed with apples and strawberries make delectable jams. But did you know that despite the distinctive taste of rhubarbs that make it excellent for desserts, choosing the wrong parts of it for cooking could lead to dire, even deadly, consequences?

Most parts of the rhubarb is edible except for its toxic leaves. In fact, its different parts have been known to possess specific medicinal qualities. Its long, crisp stalks, known for their tart flavor, are commonly used for pies and other dishes/foods. A group of plants belonging to the genus rheum, the rhubarb has been botanically classified as a vegetable, and many of its varieties have already been domesticated for human consumption. And apart from the toxicity of its leaves, its other parts have been identified to benefit health in the following ways:

• Rhubarb could lower cancer risk.
• It is said to have good effects on the body's circulation.
• Rhubarb could be beneficial for people with high cholesterol.
• It possesses anti-oxidant, anti-inflammatory, anti-allergy properties. 

Written By: Maris Modesto

Frozen Yogurt for Dessert?

Ice cream is a common favorite among people who have a huge sweet tooth. But heavenly as it is, there's no sugarcoating the amount of fat, sugar, and cholesterol we pile on every time we gorge on this decadent treat. And if like me, you have to be wary of your sugar and fat intake, does this mean we have to deprive ourselves of eating ice cream for the rest of our lives? Ice cream, yes. But frozen yogurt, no.

More tart than ice cream and of much lower fat content, frozen yogurt, which is made from pure milk rather than cream, is hardly any different from ice cream. Their taste, texture, appearance and even creaminess are almost exactly alike. Similarly presented in a variety of flavors, frozen yogurt is a heaven-sent substitute for all ice cream lovers out there in need of a healthier replacement.

Compared to standard yogurt, though, frozen yogurt has less calcium and protein. Nonetheless, no one can question its probiotic benefits. Each serving of frozen yogurt rewards us with a good helping of live bacteria culture necessitated for good digestion. Besides the latter, it also has all the good health advantages “good bacteria” offers.

Written By: Maris Modesto

The Benefits of Being Green

A member of the cabbage family, collard greens possess a distinctive taste described as a cross between a cabbage and a kale. Available the whole-year-round, they are best enjoyed steamed rather than fresh.

• Of all the cruciferous veggies we sink our teeth into, nothing tops the cholesterol-decreasing ability of collard greens. Recent studies have revealed that steamed collard greens outrank kale broccoli, mustard greens, Brussels sprouts, and cabbage in binding bile acids in the digestive tract. It is this process of binding bile acids that make them easier for the body to expel. And because bile acids are composed of cholesterol, the process of binding them generally impacts the body by way of lowering its cholesterol level. However, as to whether it is best to serve steamed or fresh collard greens, experts pointed out that the former has better bile acid binding ability than the latter.
  
• One of the foremost benefits of collard greens is their cancer-fighting ability. Four particular kinds of glucosinolates—glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin—are identified to be at work behind its cancer-preventative quality. As it turns out, each of these glucosinolates can be transformed into isothiocyanate (ITC) which works effectively to reduce our risk of cancer by bolstering our detox and anti-inflammatory systems. 

Written By: Maris Modesto