Tag: healthy snacks

Delicious with Thinning Effects

Published on by Nikken

Not all food is equal. Some food is good for you but tastes awful. Some food is bad for you and tastes great. The best food is good for you and also delicious—it can help you maintain a healthy weight and even lose extra pounds. Here are five foods that are nutrient dense, versatile, tasty and easy to incorporate into an Active Wellness regimen.

Green tea: Catechins make this beverage a super beverage. Catechins are antioxidants that help hinder the storage of belly fat and aid in weight loss. A study published in The Journal of Nutrition found that exercisers who drank four to five cups of green tea daily and worked out for 25 minutes or more lost more belly fat than counterparts who did not drink green tea. 1

Almonds: A great source of mono- and polyunsaturated fats, almonds contain fewer calories than most other types of nuts (163 for 23) plus fiber and vitamin E. The Journal of the International Society of Sports Nutrition printed a study that found almonds to be helpful in burning fat and carbs during workouts. By eating a little more than a quarter cup of almonds, exercisers noticed a more significant weight reduction in only two weeks than when they ate snacks made of complex carbs and safflower oil. The same group experienced a 62% greater reduction in weight and BMI after 24 weeks.2

Legumes: Weight management experts often recommend a high-protein diet to help lose and maintain weight. Vegetarians and vegans often find it easier to reach protein intake goals by eating lots of legumes (lentils, chickpeas, peas, beans, etc.) or adding a supplement such as pea protein. Pea protein’s high levels of branched-chain amino acids are believed to make it exceptionally beneficial for muscle mass preservation and stimulation of fat loss. 3 Pea protein powder is among the most hypoallergenic of protein powders, as it contains no gluten or dairy; it doesn’t cause bloating, a common side effect of many other protein powders.

Broccoli: Only 30 calories per serving, this cruciferous vegetable is a substantial source of calcium and antioxidants. Because it is high in fiber, you don’t need to eat a huge amount to feel full. Calcium helps increase the body’s core temperature, which may boost metabolism and help burn fat.4 Since calcium is found largely in dairy products, broccoli is a viable alternative. A versatile veggie, you can incorporate it into stir fries, boil, steam or eat it raw in salads or as crudite.

Brown rice: Filling but low in calories, brown rice is a staple in Active Wellness households. It’s full of fiber, a source of phytonutrients and contains 1.7 grams of fat-burning resistant starch.5

Legumes, brown rice and broccoli are easy to cook and eat, but if you want to forgo pots and pans, you can simply make a shake with Kenzen Vital Balance® Meal Replacement mix. In either vanilla or chocolate flavors, it contains organic pea protein as its primary ingredient and also has organic broccoli and organic rice protein, among many other beneficial ingredients, such as MCTs, organic chlorella and organic cilantro.

For that antioxidant boost, Kenzen Ten4® Energy Drink Mix eliminates brewing with top quality organic matcha green tea powder and organic brown rice solids that are stirred for a quick hot or cold pick-me-up.

With convenience provided by NikkenWellness nutritional supplements, healthy eating has never been simpler. 

1          http://www.eatthis.com/

2          http://www.eatthis.com

3          http://www.uofmhealth.org/health-library

4          http://www.webmd.com/diet/obesity/features/calcium-weight-loss

5          http://www.health.com

Cherries are delicious AND good for you!

Published on by Nikken

Who knew something so delicious would be so good for us? Cherries are one of nature’s gifts to mankind—beautifully dark red, juicy, sweet or tart—and full of antioxidants that are known to be good for our health! Here are just a few reasons to eat cherries:

  • In a study of more than 600 people with gout, those who ate a half cup serving of cherries (about 10 to 12 cherries) daily had 35 percent lower risk of a subsequent attack. Gout results from too much uric acid forming crystals in the joints, with pain as the body’s inflammatory response. 1
  • According to one study, women with osteoarthritis who drank tart cherry juice twice daily for three weeks had significant reductions in inflammation markers. The researchers noted that tart cherries may have the “highest anti-inflammatory content of any food.”2
  • Melatonin is a powerful antioxidant that helps calm excess inflammation and stress; however, it also plays a role in sleep and bodily regeneration. Cherries contain natural melatonin!
  • Athletes who consumed tart cherry juice prior to long-distance running experienced less discomfort than those who did not. It is believed that cherries have a protective effect that helps reduce muscle aches during strenuous exercise.3
  • Michigan is a world leader in the production of tart cherries, producing up to 75 percent of the U.S. crop. The state’s universities conduct ongoing studies. One study from the University of Michigan’s Cardiovascular Center found that rats that had a high-fat diet tended to gain less weight when tart cherry powder was added to their diets. Researchers believe this is evidence that switching less healthy foods for tart cherries may help in any weight management regimen.4
  • Central Michigan University researchers found that mice that ate cherries performed better in memory–related tests than those that did not. Researchers acknowledge that far more research needs to be done before concluding that cherries can slow neurodegenerative diseases but early signs are very promising.5

In the United States, cherry season ranges from early April/late May through August, with major growers in Michigan, Washington and California. Something we can all enjoy daily, regardless of season, is Active Wellness.

1          Arthritis & Rheumatism, Vol. 64, issue 10.

2          Medical News Today, June 1, 2012.

3          J Int Soc Sports Nutr, 2 010 May 7; 7:17.

4          Presented by E. Mitchell Seymour, M.S., Experimental Biology, 2008.

5          Gary Dunbar, Journal of Medicinal Food, 2012.