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Paula Gallagher
Paula is a highly qualified and experienced nutritionist on the staff at Village Green Apothecary.
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Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational
and professional experience. read more..
Ellen Kittredge
Ellen’s knowledge base has given her the tools to be an effective
nutrition and health counselor.
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Naz Amini
Naz is a nutrition counselor and lifestyle educator for Village Green Apothecary. read more..
Carmen Ugas
Carmen is a therapeutic lifestyle educator for Village Green Apothecary. read more..
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
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Steve Stillwater
Steve is committed to greener living and offers to easy-to-implement green living tips and ideas.
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Farzin Farid, Pharm.D
Farzin is a licensed pharmacist with a strong background in herbal, mineral, and vitamin therapy.
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Joe Ailts
Joe, Director of Medical Education at NeuroScience, Inc., provides scientific and clinical education on neuro-endo-immunology.
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Posts Tagged ‘antioxidants’
Love Your Liver
by Margo Gladding | October 1, 2010
Your liver takes a lot of abuse. As a major organ of detoxification in the body, it must be able to process thousands of chemicals from food, your body, the environment, medications, and chemicals released from infectious organisms. Poor diet, overeating, excessive intake of fats, sugars, alcohol, and environmental agents can all negatively affect liver health. Your life depends on the liver’s role in protecting your body from toxin build-up. If the liver isn’t functioning optimally, then there is a greater chance of cellular damage throughout the body. Are you taking care of your liver?
Three important ways to optimize liver function:
1) Protect your liver cells with the herb milk thistle, phosphatidylcholine, and antioxidants such as vitamin A, E, C, beta-carotene and selenium.
2) Improve bile flow by eating bitter foods (endive, chicory, radicchio, mustard greens, dandelion leaf/root) and herbs (gentian, artichoke leaves, hops, barberry).
3) Improve detoxification by eating garlic and cruciferous vegetables (cabbage, Brussels sprouts, cauliflower, broccoli, kale, etc.), eating protein (supplies important amino acids needed to bind toxic materials), and getting adequate amounts of minerals such as magnesium, calcium, and zinc, which are essential components of many enzymes needed for detoxification.
Three Pathway supplements designed to support liver health: (more…)
5 Tips for Safer Barbecuing
by Margo Gladding | July 19, 2010
Recently, I had someone ask me the following question: “In the summer I really enjoy having friends and family over for cookouts. But, I have heard that barbecuing can be bad for your health. Is this true?”
Great question. The answer is yes, but don’t cancel your BBQ plans just yet. Research has identified two carcinogenic by-products associated with barbecuing red meat, poultry, lamb, pork and fish. The two carcinogens to be aware of are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs are formed from high temperatures overcooking or char-grilling meat. Studies have shown that this compound can cause cancer in mice. And, PAHs are formed when fat drips onto the coal or hot surface. The smoke carries the PAHs to the food. They can also form directly on the food when it is charred.
With this in mind, here are ways of making your barbecued foods safer:
Eating a Different Kind of Greens
by Paula Gallagher | June 23, 2010
We all know the benefits of eating spinach, broccoli, cabbage and kale, but there are different kinds of greens that also offer amazing nutritional value, as well as many potential health benefits. Sea greens – like blue green algae, spirulina, chlorella and kelp – have vitamins, minerals, and amino acids, as well as antioxidant properties. People who take greens on a regular basis report that they have more energy and vitality. But how do you pick the best one for you? Well, many formulas contain a combination of these greens along with barley and alfalfa powders to maximize nutritional content. But if you want to try only one, here is a a description of some of the “sea greens” and their benefits.
Spirulina : This super food is actually a member of the blue green algae family and is the most nutrient dense. It also contains all nine essential amino acids, important to help build and maintain the body’s proteins. It also contains more Vitamin A than carrots, more iron than beef, is a profound source of protective phytochemicals, is naturally low in fat, a source of the essential fatty acid GLA, and it is easy to digest. Not too shabby. (more…)
5 Favorite Phytonutrients Found in Fruits and Vegetables
by Margo Gladding | May 4, 2010
Phytonutrients are naturally occurring plant compounds that give fruits and vegetables their color, taste and smell. And, they provide us with numerous health protective properties. More and more studies are showing that the risk of major chronic diseases, such as cardiovascular disease, type II diabetes, and some cancers can be reduced with diets rich in plant phytonutrients. To get a variety of phytonutrients in your diet, I recommend eating at least two servings of fruits and five servings of vegetables daily. And, include lots of spices in your diet, such as turmeric, ginger, rosemary, and oregano. Here is a list of my 5 favorite plant compounds:
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