Ani's Raw Food Kitchen - ABC Channel 7 appearance

“And not being weak in faith,

he did not consider his own body…

he did not waver at the promise of God through unbelief,

but was strengthened in faith,

giving glory to God,

and being fully convinced that what He had promised

He was also able to perform…”

Romans 4:19-21 NKJV

Behold, the virgin shall become pregnant and give birth to a Son,

and they shall call His name Emmanuel--which, when translated, means,

God with us

Matthew 1:23 AMP

Nutrition

From Wikipedia, the free encyclopedia

Nutrition is a science that examines the relationship between diet and health. Dietitians are health professionals who specialize in this area of study, and are trained to provide safe, evidence-based dietary advice and interventions.

Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as cardiovascular disease, diabetes, scurvy, obesity or osteoporosis.

Many common diseases and their symptoms can often be prevented or alleviated with better nutrition. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Vitamin Facts

Your body uses vitamins for a variety of biological processes, including growth, digestion, and nerve function. There are 13 vitamins that the body absolutely needs: vitamins A, C, D, E, K, and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). AAFP cites two categories of vitamins.

• Water-soluble vitamins are easily absorbed by the body, which doesn't store large amounts. The kidneys remove those vitamins that are not needed.
• Fat-soluble vitamins are absorbed into the body with the use of bile acids, which are fluids used to absorb fat. The body stores these for use as needed.

Some people think that watermelon is more refreshing when it's cool, but a whole watermelon is more nutritious if it is stored at room temperature, an experiment performed by scientists at the United States Department of Agriculture suggests.

In the test, the researchers used three different types, or cultivars, of watermelon, storing them separately at 41 degrees (refrigerator temperature), 55 degrees and 70 degrees for 14 days. The findings appear in the Aug. 9 issue of The Journal of Agricultural and Food Chemistry. Watermelons contain significant amounts of lycopene, which is also found in tomatoes and a few other fruits and vegetables. Lycopene, an efficient scavenger of free radicals, has been associated with various beneficial health effects, including a reduced risk of prostate cancer.

At 41 and 55 degrees, the lycopene content changed little compared with fruit fresh off the vine. But the content when stored at room temperature increased as much as 40 percent in some types.

Julie K. Collins, a food technologist at the Agriculture Department and a co-author of the article, stressed that the experiment used only whole watermelons. ''If the watermelon is already cut,'' she said, ''it needs to stay cold and should be kept in a refrigerator. We only saw an increase in lycopene in melons that were whole and had never been cut.''

By the time a consumer buys a watermelon, Dr. Collins said, it is usually fully ripe and can be consumed the same day. But if it has not been cut, it can be safely stored at room temperature for three or four days. In that time, its ripeness and nutritional value may increase.

“I will listen to what God the Lord will say;

 he promises peace to His people.”

Psalm 34:1485:8

“It is through Him that we have received grace (God’s unmerited favor)

 and [our] apostleship to promote obedience to the faith

and make disciples for His name’s sake among all the nations”

Romans 1:5 AMP

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