Asparagus is a powerful stimulant for the liver and kidneys. Asparagus contains a compound called asparagine. It helps with water retention and bloating. They can be steamed lightly, do not overcook them. Eat them lightly cooked but cold in salads or as a hot vegetable. This is a slow release energy food, stabilizes blood sugar levels, keeping food craving to a minimum.

A tip – snap off the tough end, it will break just at the right place.

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The 12 Essentials Program

At last discover the 12 Essentials to anti-aging, disease prevention and weight management, using only natural tried and tested methods and remedies. The latest findings combined with naturopathic know-how, blending modern research with traditional wisdom.

Part 1 The 12 Essential Secrets Revealed

Natural fiber from whole foods promote good health in many ways -

* provides bulk and holds on to fluid making our stools softer and therefore much easier to pass.

* encourages the correct bacterial balance in our bowels, it’s the perfect food for the ‘friendly bacteria’.

* can help to prevent cancers like breast, prostate and bowel.

* ‘soluble fiber’ helps to lower levels of cholesterol.

* speeds up the transition of waste out of the body, this ensures that auto-intoxication is kept to a minimum. The faster waste matter passes through the body the less toxins are re-absorbed.

Very high in chlorophyll which means it’s a really good detoxifier. It releases its energy slowly. Any dark green herb or vegetable is high in iron and helps to increase energy levels. It is a natural laxative and aids the liver function. It strengthens the immune system, and regulates blood-fats.

The young spinach leaves are better eaten in salads and if you buy the older variety serve hot, it takes very little cooking.

When you eat spicy foods, it leads to a process called thermagenesis – in other words, heat generation. This process burns more kilojoules, which can help you lose weight or keep those extra pounds away.

Researchers from Maastricht University in Holland and Laval University in Quebec reviewed studies that looked at the effects of capsaicin, black pepper, ginger and mixed spices in terms of energy balance and thermogenesis.