Frequently Asked Questions
What are “Superfoods”?
What are dark green leafy vegetables (DGLV)?
What are the nutritional benefits — what’s the big deal?
What are Dark green leaf vegetables’ properties?
What is the most powerful of all vegetable nutrients?
Why is vitamin K SO important?
What are oxalates?
Which greens contain oxalates?
Which greens contain the most oxalates?
Can cooking reduce the oxalates in greens?
What are digestive enzymes and why should I care?
What is Chlorophyll?
What are antioxidants?
What are glucosinolates?
What are free radicals?
What are Phytonutrients?
What is Marine Phytoplankton and what is it good for?
What are zeolites and how can they help me?
A: Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition. Nearly one thousand species of plants with edible leaves are known. The leaves of many fodder crops are also edible by humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber processing such as drying and grinding into powder or pulping and pressing for juice content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice.
A: Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid.
A: Dark Green Leafy Vegetables (DLGV for short) are :
- DGLV are the most concentrate source of nutrition of any food
- DGLV are rich source of minerals like: IRON, CALCIUM, POTASSIUM, MAGNESIUM
- DGLV are rich source of vitamins like : K, C, E, and many of the vitamins B.
- DGLV provide a variety of Phytonutrients like: BETA-CAROTINE, LUTEIN, ZEAXANTHIN wich protect our cells from damage and our eyes from eage-related problems.
- DGLV contain small amounts of Omega 3 – fats
A: The star of all nutrients found in dark green leafies is vitamin K. Recent research has provide that vitamin K may be even more important then we once though. In other words the current minimum may not be optimal.
A: – Regulates blood clotting
- helps protect bones from osteoporosis
- helps prevent even reduce atherosclerosis by reducing calcium in arterial plaques
- key regulator of inflammation, may protect from inflammatory diseases
- mey help prevent diabetes
A: Some greens contain substances called oxalates with mey bind some persentage of the calcium in the greens. Oxalates are naturally-occurring substances found in plants, animals, and in humans. In chemical terms, oxalates belong to a group of molecules called organic acids, and are routinely made by plants, animals, and humans. Our bodies always contain oxalates, and our cells routinely convert other substances into oxalates. For example, vitamin C is one of the substances that our cells routinely convert into oxalates. In addition to the oxalates that are made inside of our body, oxalates can arrive at our body from the outside, from certain foods that contain them.
A: – spinach, Swiss chard, beet greens, collards, okra, parsley, leeks and quinoa are among the most oxalate-dense vegetables
– celery, green beans, rutabagas, and summer squash would be considered moderately dense in oxalates
It is important to note that the leaves of a plant almost always contain higher oxalate levels than the roots, stems, and stalks.
A: Spinach follow by Beet greens, Parsley, Collard greens
A: Cooking has a relatively small impact on the oxalate content of foods. Repeated food chemistry studies have shown no statistically significant lowering of oxalate content following the blanching or boiling of green leafy vegetables. A lowering of oxalate content by about 5-15% is the most you should expect when cooking a high-oxalate food. It does not make sense to overcook oxalate-containing foods in order to reduce their oxalate content. Because many vitamins and minerals are lost from overcooking more quickly than are oxalates, the overcooking of foods (particularly vegetables) will simply result in a far less nutritious diet that is minimally lower in oxalates.
Food Enzymes [Digestive, Immune] is a key product for the digestive system. Foods require processing (digestion), and enzymes are able to break down food compounds for absorption into the bloodstream. A number of different enzymes are needed to deal with differing food compounds. Some of these are produced by the body, some are found in foods. However, many processed foods lack the enzymes needed for proper digestion.
A: Chlorophyll is found in the chloroplasts of green plants, and is what makes green plants, green. The basic structure of a chlorophyll molecule is a porphyrin ring, co-ordinated to a central atom. This is very similar in structure to the heme group found in hemoglobin, except that in heme the central atom is iron, whereas in chlorophyll it is magnesium.
A: This is a term used to describe food with high phytonutrient content. For example, blueberries are often considered a Superfood because they contain significant amounts of antioxidants, anthocyanins, vitamin C, manganese and dietary fiber. They are truly holistic health supplements. Including them in our diet on a regular basis is a great idea.
The following six foods are in the “super food” categories:
1. Raw Chocolate: Why?
It’s a major source of magnesium. Therefore a great laxative, it releases PMS symptoms, it’s good for the brain and heart.
- It’s the number 1 anti-oxidant source. 30X as much as green tea and 10X that of blueberries.
- It does not contain caffeine.However, it does contain theobromine (a sister molecule of caffeine). This makes raw chocolate the best medicine against asthma.
- It contains serotonin and triple defense. Together they protect us from the damage of stress.
- Chocolate is the number one weight loss food.
2. Goji Berries: Why? – Tibetan goji berries are extremely rich in anti-oxidants.They’re also an excellent source of Vitamin C and soluble fiber. They have more amino acids than bee pollen, more beta carotene than carrots, more iron than spinach and 21 trace minerals. Goji Berries contain of 13% protein! It’s been used to treat eye problems, skin rashes, allergies, insomnia, liver disease, diabetes, cervical cancer, to lower blood pressure and cholesterol.
3. Bee Pollen: Why? -Bee pollen contain more than 96 different nutrients, including every single nutrient that you need to live. It’s made up of 40% protein. It’s a natural energizer It alleviates allergies, improves endurance, strength and mental clarity.
4. Maca: Why? – Maca is a radish like fruit that grows in Peru. It’s extraordinary rich in nutrients: 10% protein, 60% carbohydrate and full of fatty acids, phytonutrients, vitamins and minerals trace.The Peruvian root works gradually, not instantly. You need to eat maca continually to receive the full benefits. For the best results look for organic raw maca powder. Maca balances the body’s systems: it’ll raise low blood pressure and lower high blood pressure as needed.
5. Hemp Seed: Why?- It has the perfect balance of Omega 3 and 6 for sustainable human health.It’s complete raw food protein and has a massive trace mineral content. It has no enzyme exhibitors. Therefore it’s easy to absorb.
6. Wheat grass: Why?Wheatgrass contains most of the vitamins and minerals needed for human health. It’s a whole meal and complete protein with about 30 enzymes. It has up to 70% chlorophyll (which builds the blood). It’s an excellent source of calcium, iron, magnesium, phosphorus, potassium, and zinc.
A: “Direct” antioxidants: Most of phytonutrients – lycopene, lutein, beta-carotene, etc. — act as “direct” antioxidants. When we consume fruits and vegetables that contain these compounds, they work directly to neutralize free radicals by absorbing their negative energy, rendering them harmless and allowing them to be flushed out of our system.
“Indirect” antioxidants on the other hand — don’t directly attach to these toxic molecules. Rather they work to stimulate the body’s own antioxidant systems. “Indirect” antioxidants when ingested are broken down into compounds that stimulate the body’s own protective mechanisms against carcinogens. This is a difference when compare to “direct” antioxidants and the way they operate. Direct antioxidants act as a kind of buffer between free radicals and DNA. “Indirect” antioxidants activate the body’s own defense systems against a far broader spectrum of carcinogens — and they do so for a more extended period of time. Antioxidants have the property to neutralize free radicals without becoming a free radicals themselves.
A: Glucosinolates are a group of phytochemicals found primarily in cruciferous vegetables such as broccoli, cauliflower, brussels sprouts, cabbage, etc. They’ve made quite a stir because glucosinolates have an interesting property once ingested. They act as “indirect” antioxidant.
A: Free radicals are formed as part of our natural metabolism but also by environmental factors, including smoking, pesticides, pollution and radiation. Free radicals are unstable molecules which react easily with essential molecules of our body, including DNA, fat and proteins. All organic and inorganic materials consist of atoms, which can be bound together to form molecules. Each atom has a specific number of protons (positively charged) and electrons (negatively charged). Most single atoms are not stable because they have a few or to many electrons. Atoms try to reach a state of maximum stability by giving away or receiving electrons from other atoms, thereby forming molecules. Free radicals are molecules with one electron to much or to less in order to be stable. Free radicals try to steal or give electrons to other molecules, thereby changing their chemical structure.
When a free radical attacks a molecule, it will then become a free radical itself, causing a chain reaction which can result in the destruction of a cell. Antioxidants are chemicals that offer up their own electrons to the free radicals, thus preventing cellular damage. However, when the antioxidant neutralizes a free radical it becomes inactive. Therefore we need to continuously supply our body with antioxidants.
A: Phytonutrients are chemicals that are derived from plants and are very similar in composition to antioxidants. Numerous studies have revealed that these specialized plant chemicals actually protect tissues and cells from free radicals and their harmful effects.
The best way to obtain the health benefits of phytonutrients is to follow a diet that includes a significant amount of fruits and vegetables. The most classified Phytonutrients are carotenoids. This class of phytonutrients creates the red, orange, and yellow color in fruits and vegetables. Lycopene is a type of carotenoids that is prevalent in tomatoes, and is one such phytonutrient that has been recently determined to produce health benefits.
Lycopene is considered a super phytonutrient. There is strong evidence that proves that it is beneficial for preventing the development of heart disease and other illnesses. Sulforaphane is another phytonutrient that is well recognize. Sulforaphane is an antioxidant and stimulators of natural detoxifying enzymes.
Simply stated, marine phytoplankton it’s is the world’s most powerful Superfood we know. It’s the most nutrient-dense food on Earth — containing more than 90 ionic and trace minerals. People that use it often report experiencing enhanced brain function, improved immune function and improved immunity (it has antiviral/antifungal/antibacterial effects). It even offers extreme levels of antioxidants and has been known to help improve blood circulation. PLUS it helps improve cellular repair and protects against harmful radiation (that we come in contact with daily).
Ok, why is “cellular health” important? Well, your body is constantly making cells. Your blood plays a major role. It is largely comprised of the things you ate, drank and absorbed over the last few months. So if you ate a McDonald’s cheeseburger today and chased it with a large Coke, the blood cells your body generates today are going to be made, in part, of materials from that cheeseburger and Coke. Bad blood leads to bad health results. It leads to angry, moody mental function and chronic disease. But good blood results in happy, healthy outcomes. Good blood improves your sleep, your sex, your moods and cognitive function. Good blood keeps your body free from cancer, youthful, energized and actively healing itself at multiple levels.
Once you understand all this, it only seems natural to work consciously towards creating good blood every single day and this can be achieved with one simple step: adding Marine Phytoplankton into your diet.
Zeolites can help protect against cellular damage by aiding in removal of toxins from the body. That’s important because your body is constantly producing cells — that’s what makes you you! Zeolites are naturally formed as lava and ash erupt and flow into the sea. The combination of the ash and the salt from the sea, as well as the lava, cause a chemical reaction that form zeolites.
Do you need ‘em? Yes. We all do. Why? We have surrounded ourselves with carcinogens, heavy metals, viruses, bacteria, and fungi that thrive in toxic and acidic conditions. The EPA reports 70,000 chemicals are used commercially. 65,000 of those 70k are potentially hazardous to our health. PLUS more than 4 billion pounds of toxic chemicals are released into the environment each year, of which 72 million pounds are known carcinogens.
The Red Cross has found a total of 287 chemicals in the blood of babies (in their umbilical cord!); 180 are known to damage DNA, 217 are toxic to the brain and nervous system, etc. Immune systems are compromised by one’s lifestyle and toxic exposure. This exposure can also be a direct cause or a contributor to increased aging and genetic damage. Here’s a great way to get zeolites into your system and have fun doing it!
That depends on your needs. Workshops typically range from $500 to $5,000 depending on the audience size, your objectives and what Diana actually delivers (ie. workbooks, samplings/tastings, etc.). Level of customization may also impact the fee and Diana’s travel & lodging related expenses are paid by clients.
She teaches and lecture across the U.S. and Europe using an approach that focuses on creating better health that are fast, simple and FUN! She teaches at public and private events.
If you follow Diana’s guidelines and practices you’ll achieve success — period. As a practice she does whatever it takes to help you and your audience stay on track, within budget. She’s with you every step of the way and provides a myriad of helpful tools (posters, recipes, hand-outs, worksheets, etc.) that help keep attendees focused, motivated and on a successful track.