Wonderful Food That Heals
For the LORD your God is bringing you into a good land--a land with streams and pools of water, with springs flowing in the valleys and hills; 8) a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; 9) a land where bread will not be scarce and you will lack nothing...Deuteronomy 8:7-9
God's bounty is filling and more than sufficient. He has provided us with wonderful fruits, vegetables, grains, fish and fowl to keep us healthy and satisfied. They taste good and they are loaded with nutrients, vitamins and other healing properties.
God's bounty is filling and more than sufficient. He has provided us with wonderful fruits, vegetables, grains, fish and fowl to keep us healthy and satisfied. They taste good and they are loaded with nutrients, vitamins and other healing properties.
Produce |
Benefit |
Vitamins & Minerals |
Apples |
About half of the vitamin C is right under the skin of the apple. The skin is also an excellent source of fiber. Apples should be firm and without bruising. |
A Great source of fiber, along with vitamin C. |
Asparagus |
In order to assist your body in absorbing the Vitamins K and A (“fat soluble” nutrients) it's best to eat this vegetable with a little fat such as olive oil, a soluble” nutrients. |
Contains four cancer fighters: Vitamin K, Folate, Vitamin A and Vitamin C. |
Berries |
All berries should be stored unwashed until use and their original containers. Some of the more popular berries are: blueberries (keep dry and refrigerated), cranberries (best when they have a soft hazy white coating or the “bloom”; very high in antioxidants), blackberries (keep dry and refrigerated), currants, gooseberries, strawberries (avoid seedy tips and white shoulders) and raspberries (store only for a few days, dry and refrigerated). |
Berries that are plump, symmetrical and features bright, rich color, are a good source of vitamin C, and possesses antioxidant properties. |
Broccoli |
Can be eaten raw or cooked. When selecting broccoli, look for bunches that are vivid in color. The more bright green, purplish or blue-green in color, the more beta-carotene and vitamin C that are present. |
It is an excellent source of vitamins K, C, and A, and it is rich in folate and fiber. Broccoli is a good source of potassium, magnesium, phosphorus and vitamins B6 and E. |
Brown Rice |
Brown Rice is the whole rice kernel with only the hull removed. Some studies have shown that eating brown rice may lower the incidence of cancer in the large intestine and the colon. Eating brown rice is also an excellent way to lower your high glycemic index, thus lowering your blood sugar levels. |
Brown rice is high in fiber, vitamin B6 and niacin. The sweet and nutty texture is a wonderful source of manganese, magnesium, and selenium. |
Carrots |
Choose carrots that are smooth, firm and brightly colored. Carrots that are more slender than thick, tend to be sweeter. Their sugar content is second only to beets. The deeper the orange color, the higher the beta carotene content. Since the carrot is a tap root, remove the tops as quickly as possible in order to keep the vitamins and the moisture in the carrot itself. Store carrots in a sealed plastic bag in the refrigerator, but not too close to apples or pears for they will start to taste bitter. In case you were wondering, baby carrots are simply longer carrots that have been mechanically trimmed and peeled. |
Packed and loaded with vitamin A, alpha and beta carotene, and is a good source of fiber, vitamins K and C. Diets rich in beta carotene and vitamin A is especially helpful in fighting cancer and vision loss. |
Flax Seed |
They are useful in lowering cholesterol, and the seed aids in fighting some cancers. Many women have found relief from menopausal discomfort by taking a daily dose of flax seed oil. The fats found in flax seed oil may also help with joint pain and arthritis related inflammation. Whole flax seeds stay fresh at room temperature for a year or more. Ground flax seed stays good for four months. Unopened flax seed oil can be stored at room temperature. After opening, it can be store in the refrigerator for up to six weeks. |
A fantastic source of vitamins and minerals like thiamine, manganese and the heart-healthy omega-3 fatty acids. |
Fish |
How can you tell farm-raised salmon from the wild variety? Wild salmon meat is naturally pink. Farm-raised salmon has gray flesh. In order to give farm-raised salmon a pink coloring, some farmers add dye to the salmon's food in order to give it a pink coloring. |
Fish such as Salmon, other fatty types such as mackerel and trout, contain omega-3 fatty acids. These acids protect your brain and eyesight, help your heart, and assist in preventing some forms of cancers. Salmon is loaded with protein, and is a good source of selenium, niacin, vitamins B12 and B6. |
Garlic |
It kills bacteria, viruses and infectious fungi. There have been some studies to suggest that garlic may improve high blood pressure and hardening of the arteries. If you take blood thinning, heart and heart related medications, please check with your doctor before adding garlic to your diet. When choosing garlic, select plump bulbs with dry skin. Avoid, spongy, soft or shriveled cloves. Also avoid purchasing garlic from the refrigerated section of the grocery store. Moisture spoils garlic. Unpeeled garlic heads can be stored in a dark, dry, cool place for up to two months. If stored in the refrigerator, use within three days. |
It has been shown to possess anti-infection properties. |
Greens (Collard, Mustard, Turnip, Kale) |
Greens are good for your eyes and they provide cataract protection. Greens are also heart smart. The nutrients lutein and vitamin K that these leafy green vegetables contain are believed to help prevent heart attacks. When you add oil to your pot of greens, you help your body absorb the vitamin K. |
A good source of potassium and vitamins A and C. |
Peaches |
Classified into three basic categories: Cling Stone-ripe May through August. They are juicer and sweeter than the other two types of peaches and are used mostly for canning. Freestone-ripe May through October. They tend to be larger, less juicy and tender than the cling stone and are considered to be “eating” peaches. Semi-Freestone, hybrid of the cling stone and freestone. Look for peaches that are firm, but will yield with gentle pressure. |
A good source of potassium and vitamins A and C. |
Pears |
There are several varieties: Anjou (mild and firm), Bartletts (juicy when raw, and loses shape when cooked), Bosc (crisp and grainy when raw, and will hold its shape when cooked), and Comice (great raw with a less grainy texture). |
A good source of vitamins C and fiber. |
Pomegranate |
The fruit and juice offers the the highest level of antioxidants of all fruit. Although only the juice and seeds are edible.It is also Pomegranate juice is loaded with polyphenols, which are known to inhibit cancer cell growth, slow tumor growth and triggered cell death. The antioxidants concentrated in the pomegranate helps to protect the brain from damaging free radicals. It is one of seven fruits that appear in the Old Testament. |
High in vitamin C and potassium, and can protect your vision, battle heart disease, assist with arthritis pain and memory loss. |
Radishes |
Radish's greens are also edible. Radishes are divided into two categories, summer radishes (small vibrant, red, pink, purple, white or red and white with flavor that goes from hot or mild). The other category are the winter radishes (such as daikon, which may be white, black or green. Store summer radishes in plastic bags for up to a week, winter radishes for up to two weeks. |
Provide Potassium, Vitamin C, folate and fiber. |
Winter Squash |
Consists of the Hubbard, Acorn, and Butternut varieties. Look for squash that are compact and feel heavy with thick, clean skin. |
They are a rich source of vitamins A and C, fiber and potassium. They are also a good source of thiamine and folate. |
References: Editors of FC&A Medical Publishing. Your Body Can Heal Itself, Over 87 Foods Everyone Should Eat. Peacetree City, Georgia:FC&A Publishing, 2008. Bond, Annie, Breyer, Melissa, Gordon, Wendy and Waters, Alice. True Food 8 Simple Steps to a Healthier You. Washington, D.C.:National Geographic Books, 2010.