YUMMY, I said when I read the HEADLINE: "CITRUS PEELS BANISH CHOLESTEROL!" WOW, I love my morning marmalade. Eat it a second time daily at tea time with a bowl of white yogurt. Now scientists tell us "CITRUS PEELS contain magic ingredient which is a Statin Medication Alternative, pulling hard fat out of your veins". IMAGINE it, found where you'd never think:. in the stuff you throw on the compost heap! CITRUS PEELS!
"LOWER CHOLESTEROL WITHOUT A STATIN: Cholesterol lowering drugs such as Lipitor and Zocor have become household names, but they do vast harm to the body. Isn't there a more natural way to lower cholesterol? Experts say yes, and it may be easier than you think!"
"FROM MIAMI, (where else?) comes THE PORTFOLIO DIET: A natural way to lower cholesterol. Registered dietitian Sheah Rarback from the University of Miami School of Medicine says the diet works because of its cumulative effect. She said, "They've taken foods that have been known individually to lower cholesterol levels and put them all together in an eating plan to see how dramatic a decrease in cholesterol you can get, and the results were pretty amazing." A study in The Journal of the American Medical Association shows patients who followed the Portfolio diet had a 30 percent reduction in LDL (bad) cholesterol. That's about
the same reduction as those on statins had. The Portfolio diet includes citrus peels, (marmalade) almonds, beans, fruits, vegetables and whole grains. It replaces meat with soy and focuses on fiber.
Citrus is a natural alternative to statin drugs. Research chemist John Manthey from the Agricultural Research Service in Winter Haven, Fla., and colleagues conducted a study and found compounds in orange and tangerine peels lowered cholesterol and triglyceride levels by about 40 percent in animals. One would have to make one's own jam to get a concentrated content of peel but one can do it in five minutes using my recipe.
Citrus, overall, has a very strong cardio-protective effect," Manthey said. The supplement
version of the compound Manthey is studying is currently available under the brand name Sytrinol. Manthey said a person would have to eat between 10 and 20 orange lemon peels a day to get the same benefit that the compound offers.
Well, maybe THAT's just FLORIDA talking. But if this is true and if citrus really works, you can give yourself a massive dose with MARMALADE on yogurt, on morning BIBLE BREAD! (RECIPE BELOW) This poster has just started enjoying world's best jam. CITRUS PEELS! My gal pal Edythe makes it for farmers market on sunday, she charges 8$ a jar. I live in a CALIFORNIA VALLEY where fruit rots on the ground!
NOTE: I only eat grapefruits, oranges and lemons that were so ripe they FELL OFF THE TREE. I learned this from the California HEALTHFOOD GURUS. THey told me NO CITRUS at the store is really ripe. Reason is, CITRUS is the only fruit that stays on a tree three years. First year it's small, green. Second year it looks ripe but isn't. Many farmers pick it then, doing consumers a big disservice. You can melt BUMPER CHROME with most citrus juice! Third year, the Fruit is getting a little long in the tooth and doesn't look so gorgeous but it is really only genuinely RIPE NOW and at this point its juice won't burn holes in your stomach. NO FARMER waits that long. NO FARMER can even tell the difference between second year fruit and third! You have to OWN your own tree OR WATCH ONE CAREFULLY to realize all this. I understand now that NO CITRUS in market place is ripe as NO FARMER lets fruit fall off the tree. EXCEPT ME! LUCKILY, my California neighbors ask me to haul away all the fruit on the ground, because they don't want it and I don't tell them the error of their thinking! I enjoy free juice and jam all year long!
ORANGE MARMALADE- WIth paring knife, skin the outer rind off l0 oranges and two lemons. Mash rind into two cups sugar, a half cup of orange juice, and simmer gently 5 minutes. Pour into clean glass jars. Store in fridge.
KIWI LEMON JAM
7 chopped, peeled KIWIS & 1/1/2 cups sugar in a sauce pan, grate the zest off all the oranges and lemons you have patience to do. I sometimes pare it off with a sharp little knife,taking a bit of the white pithy stuff, as it's full of bioflavenoids...or I use a grater. No pectin is required, it's inside the citrus. ALL THE OUTER YELLOW SKIN OF ONE OR TWO LEMONS and two oranges will do ... simmer kiwis, sugar 'til starting to get thick. Mash with a masher midway through the boil. You stop simmering when it's thickened a bit but it still can be very runny. Pour into old peanut butter jars, cool, fridge. It thickens up alot more when cold.
My pal does it differently. She sugars the peels first. Like crystallized sugar? She does a separate boil for that but I think this is way better!
RASPBERRY JAM (LEMON, ORANGE PEEL IN IT)
Take one bag of frozen rasberries, add equal amt sugar by bulk eyeballing it, add all the citrus peels you can stand to great or cut off. Simmer, no pectin required. Pour in jars, when cool, fridge them.
DRINK YOUR JUICES as CITRUS JUICES as this work CHOLESTEROL wonders, too. I PUT PEELS in MY DRINKS! Yep, I leave the LEMON, ORANGE peels in the LEMONADE pitcher. LEMONADE is l00 times better when you CHURN THE PEELS for a while in the lemonade. I also put tons of MINT leaves from the garden, (well rinsed) into lemonade.
FURTHER VEIN UNPLUGGING HOLISTIC TECHNIQUES! A PRIMER on banishing CHOLESTEROL & plaque FROM VEINS.
CELERY is so high in SODIUM that it CHELATES INORGANIC SODIUM!! YEP! The organic sodium in celery juice, freshly made, moves into your veins and RIPS into the INORGANIC sodium laying there as plaque. THIS JUICE melts your cholesterol deposits away! THE SOLUBLE version of sodium melts away the INSOLUBLE! That is the principle of CHELATION. GOOGLE that word. Folks in CALIFORNIA pay ten grand to haave their blood chelated! Last bunch of celery I bought was 79c.
As the MINERAL/ SALT/ FAT stuff in your interior corridors has hardened like linoleum flooring, you need real professional level fat melters along with the celery juice. WE GOTTUM! TAKE ONE CAPSULE of lecithin. The stuff melts road tar! Really, here's a test. STIR into your best face cream. IT will TURN the entire jar TO liquid MILK!. The clot factor, the gluey thick oils just MELT in the face of lecithin. SO GLOG down lecithin wi. every fat meal, rest of your life.
WHAT YOU EAT works its way down into your blood you know. It transfers down and out first thru the digestion, then into absorptive sectors of the gut and lands, COMPLETE in its original form as a POWERFUL TRACE of that substance which gets into the actual BLOOD AND VEINS. UNFORTUNATELY just like that's true of butter, bacon, steak fat, and every other damn thing you eat!
LAST, there's this vitamin called NIACIN which taken after every meal dilates or 'flushes' capillaries, and veins
too. You can feel this one work. Your face gets pink! YOUR BRAIN gets pink, too. So between meals and with meals, take celery juice and lecithin. AFTER the meal more celery juice and 25mgs of niacin. After first few times 25 mgs won't flush so you up it to 50. or increments that appeal to you.
WHOLE FOODS PUTS OUT THE GRAPEFRUIT PAGE! I pulled its text up ( below its URL.)
The World's Healthiest Foods
Tart and tangy with an underlying sweetness, grapefruit has a juiciness
that rivals that of the ever popular orange and sparkles with many of
the same health promoting benefits. Although available throughout the
year, they are in season and at their best from winter through early
Grapefruits usually range in diameter from four to six inches and
include both seed and seedless and pink and white varieties. The
wonderful flavor of a grapefruit is like paradise as is expressed by its
Latin name, Citrus paradisi.
Grapefruit may be the less favored citrus choice when compared to its
sweeter cousin, the orange, but grapefruit sparkles with health
promoting compounds that may help:
* fight cold symptoms
* prevent certain forms of cancer
* prevent heart disease
Grapefruit is an excellent source of vitamin C, a vitamin that helps to
support the immune system. Vitamin C-rich foods like grapefruit may help
reduce cold symptoms or severity of cold symptoms; over 20 scientific
studies have suggested that vitamin C is a cold-fighter. Vitamin C also
prevents the free radical damage that triggers the inflammatory cascade,
and is therefore also associated with reduced severity of inflammatory
conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. As
free radicals can oxidize cholesterol and lead to plaques that may
rupture causing heart attacks or stroke, vitamin C is beneficial to
promoting cardiovascular health. Owing to the multitude of vitamin C's
health benefits, it is not surprising that research has shown that
consumption of vegetables and fruits high in this nutrient is associated
with a reduced risk of death from all causes including heart disease,
stroke and cancer.
Protection against Lung and Colon Cancer
Not only are grapefruit rich in vitamin C, but new research presented
August 2004 at the 228th National Meeting of the American Chemical
Society provides two more reasons to drink grapefruit juice: protection
against lung and colon cancer.
In humans, drinking three 6-ounce glasses of grapefruit juice a day was
shown to reduce the activity of an enzyme that activates cancer-causing
chemicals found in tobacco smoke. In rats whose colons were injected
with carcinogens, grapefruit and its isolated active compounds
(apigenin, hesperidin, limonin, naringin, naringenin, nobiletin) not
only increased the suicide (apoptosis) of cancer cells, but also the
production of normal colon cells. Researchers also confirmed that
grapefruit may help prevent weight gain by lowering insulin levels.
New insight into how grapefruit protects against cancer
Grapefruit juice significantly increases the production and activity of
liver detoxification enzymes responsible for preparing toxic compounds
for elimination from the body.
The liver clears out toxins, including carcinogens, using a two step
process called Phase I and Phase II detoxification. In the first part of
this process, Phase I, enzymes belonging to the cytochrome P450 family,
work on the toxin to make it more attractive to enzymes involved in the
second part of the process, Phase II. Unfortunately, the action of Phase
I enzymes often renders the toxin not only more attractive to Phase II
enzymes, but even more dangerous, and some foods contain compounds that
only increase the activity of Phase I without also turning up Phase II.
Grapefruit increases the activity not only of the Phase I enzyme CYP1A1,
but also that of NAD(P)H:quinone reductase 1, a Phase II detoxification
enzyme that protects cells against oxidative stress and toxic quinines.
The end result: grapefruit works in both Phase I and Phase II to enhance
the liver's ability to remove cancer-causing toxins.
The rich pink and red colors of grapefruit are due to Lycopene, a
carotenoid phytochemical. Lycopene appears to have anti-tumor activity.
Among the common dietary carotenoids, Lycopene has the highest capacity
to help fight oxygen free radicals, which are compounds that can damage
Phytochemicals in grapefruit called limonoids inhibit tumor formation by
promoting the formation of glutathione-S-transferase, a detoxifying
enzyme. This enzyme sparks a reaction in the liver that helps to make
toxic compounds more water soluble for excretion from the body. Pulp of
citrus fruits like grapefruit contain glucarates, compounds which may
help prevent breast cancer.
Grapefruit contains pectin, a form of soluble fiber that forms a
gel-like substance in the intestinal tract that can trap fats like
cholesterol. In animal studies, grapefruit pectin inhibited the
formation of atherosclerosis. Animals fed a high-cholesterol diet plus
grapefruit pectin had 24% narrowing of their arteries, while animals fed
only the high-cholesterol diet had 45% narrowing.
Prevent Kidney Stones
Want to reduce your risk of calcium oxalate kidney stones? Drink
grapefruit juice. A study published in the August 2003 issue of the
British Journal of Nutrition found that when women drank ½ to 1 litre of
grapefruit, apple or orange juice daily, their urinary pH value and
citric acid excretion increased, significantly dropping their risk of
forming calcium oxalate stones.
Protection against Macular Degeneration
Your mother may have told you carrots would keep your eyes bright as a
child, but as an adult, it looks like fruit is even more important for
keeping your sight. Data reported in a study published in the June 2004
issue of the Archives of Opthamology indicates that eating 3 or more
servings of fruit per day may lower your risk of age-related macular
degeneration (ARMD), the primary cause of vision loss in older adults,
by 36%, compared to persons who consume less than 1.5 servings of fruit
In this study, which involved 77,562 women and 40,866 men, researchers
evaluated the effect of study participants' consumption of fruits;
vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the
development of early ARMD or neovascular ARM, a more severe form of the
illness associated with vision loss. Food intake information was
collected periodically for up to 18 years for women and 12 years for
men. While, surprisingly, intakes of vegetables, antioxidant vitamins
and carotenoids were not strongly related to incidence of either form of
ARM, fruit intake was definitely protective against the severe form of
this vision-destroying disease. Three servings of fruit may sound like a
lot to eat each day, but grapefruit can help you reach this goal. Try
starting your day with a half grapefruit, add grapefruit sections to
your green salads, or for an elegant dessert, spread a little honey over
a half grapefruit and broil for 1-2 minutes.
The grapefruit is a large citrus fruit related to the orange, lemon, ugli and
pomelo. Grapefruits are categorized as white, pink or ruby. However,
this terminology doesn't reflect their skin color, which is either
yellow or pinkish-yellow, but rather describes the color of their flesh.
Grapefruits usually range in diameter from four to six inches, with some
varieties featuring seeds while others are seedless. The wonderful
flavor of a grapefruit is like paradise, just as its Latin name Citrus
paradisi connotes. It is juicy, tart and tangy with an underlying
sweetness that weaves throughout.
Grapefruits have a rather recent history, having been discovered in
Barbados in the 18th century. Many botanists think the grapefruit was
actually the result of a natural cross breeding which occurred between
the orange and the pomelo, a citrus fruit that was brought from
Indonesia to Barbados in the 17th century.
The resulting fruit was given the name “grapefruit” in 1814 in Jamaica,
a name which reflects the way it's arranged when it grows – hanging in
clusters just like grapes.
Grapefruit trees were planted in Florida in the early 19th century,
although they did not become a viable commercial crop until later that
century. Florida is still a major producer of grapefruits, as is
California, Arizona and Texas. Other countries that produce grapefruits
commercially include Israel, South Africa and Brazil.
Tips for preparing grapefruit:
Grapefruits should be rinsed under cool water before consuming, even
though you will probably not be eating the peel, since cutting into an
unwashed fruit may transfer dirt or bacteria that may reside on the
skin’s surface to the edible flesh.
Grapefruits are usually eaten fresh by slicing the fruit horizontally
and scooping out sections of the halves with a spoon. To separate the
flesh from the membrane you can either cut it with a sharp knife, a
special curved-blade grapefruit knife, or a serrated grapefruit spoon.
If there are seeds, you can remove them with your spoon before you eat.
Grapefruits can also be eaten like oranges. You can peel them with your
hands or with a knife. If choosing the latter method, starting at the
top, make a vertical incision that runs downward and then back up to the
top on the other side and then repeat so that there will be four
sections of similar size.
Be careful to only cut through skin and not into the membrane. The skin
can then be peeled back with your hands or with the knife. The membranes
can be separated, as you would do to an orange eaten in this manner.
Another way to serve grapefruit is to peel and slice them.
A few quick serving ideas:
Grapefruit sections add a tangy spark to green salads.
Instead of your morning glass of OJ, have a glass of grapefruit juice.
Combine diced grapefruit with cilantro and chili peppers to make a
To enjoy a salad with a tropical flair, combine chopped grapefruit
pieces, cooked shrimp and avocadoes and serve on a bed of romaine
Grapefruit and Drug Interactions
Check with your healthcare practitioner if you're taking pharmaceutical
drugs with grapefruit juice. Certain pharmaceutical drugs combined with
grapefruit juice become more potent. Compounds in grapefruit juice,
including naringenin, slow the normal detoxification and metabolism
processes in the intestines and liver, which hinders the body's ability
to breakdown and eliminate these drugs. These interactive drugs include
the immunosuppressent cyclosporine and calcium channel blocker drugs,
such as felodipine, nifedipine and verapamil. Other drugs enhanced by
grapefruit juice are the antihistamine terfenadine, the hormone
estradiol and the antiviral agent saquinavir.
Research also indicates that individuals taking statin drugs should
avoid grapefruit. Grapefruit increases the amount of statin drug that
reaches the general circulation in two ways. First, grapefruit contains
a compound called naringenin, which inactivates an enzyme (cytochrome
P450 3A4) in the small intestine that metabolizes statin drugs.
Secondly, grapefruit also inhibits P-glycoprotein, a carrier molecule
produced in the intestinal wall that would normally transport the statin
drug back to the gut. The end result of these two mechanisms is that
much more of the statin drug enters the systemic circulation than would
normally be the case, leading to a build up in statin levels that can be
quite dangerous, and may trigger a rare but serious statin-associated
disease called rhabdomyolysis. Rhaddomyolysis affects muscle tissue,
usually causing temporary paralysis or weakness, unless the muscle is
severely injured. (March 25, 2004)
The following chart shows the nutrients for which this food is either an
excellent, very good or good source. Next to the nutrient name you will
find the following information: the amount of the nutrient that is
included in the noted serving of this food; the %Daily Value (DV) that
that amount represents (similar to other information presented in the
website, this DV is calculated for 25-50 year old healthy woman); the
nutrient density rating; and, the food's World's Healthiest Foods
Rating. Underneath the chart is a table that summarizes how the ratings
were devised. For more detailed information on our Food and Recipe
Rating System, please click here.
Nutrient Amount DV
Density World's Healthiest
vitamin C 66.00 mg 110.0 33.0 excellent
vitamin A 750.00 IU 15.0 4.5 very good
dietary fiber 2.70 g 10.8 3.2 good
potassium 230.00 mg 6.6 2.0 good