New England Clam Chowder & Potatoes w/ Griiled Ham & Cheese Sandwich

December 31, 2011 at 6:45 PM | Posted in cheese, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb | Leave a comment
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Today’s Menu: New England Clam Chowder & Potatoes w/ Griiled Ham & Cheese Sandwich

I’m ending my year on a comfort food delight dinner! I had New England Clam Chowder w/ Hearty Potatoes along with a Grilled Ham and Cheese. I used Campbell’s New England Clam Chowder. Thick, hearty and tasty and very easily made. Just heat and serve! I used Sara Lee Thin Sliced Honey Ham, Sargento Reduced Fat Colby/Jack Sliced Cheese, and Healthy Life Whole Grain Bread. The Ham is only 60 calories while the Cheese is only 50 calories a slice, and I used 2 slices for the sandwich. For dessert/snack later a Mini Bag of 100 Calorie Jolly Time Pop Corn.

 

A Healthy and Happy New Year!

December 31, 2011 at 11:33 AM | Posted in baking, Food, low calorie, low carb, scallops, seafood, shrimp | Leave a comment
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From the eatingwell.com web site a couple of healthy appetizers to end the Year and start the New Year off right with. If  you’re not familiar with Eating Well they have a great web site and magazine packed full of healthy recipes and ideas. Enjoy these and Happy New Year!

Five-Spice Scallops
8 servings

Active Time: 15 minutes

Total Time: 20 minutes

Ingredients

1 pound large dry sea scallops, quartered (see Note)
2 teaspoons canola oil
1 teaspoon five-spice powder, (see Note)
1/4 teaspoon salt

Preparation

Preheat broiler.
Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.

Tips & Notes

Notes: We prefer “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops treated with STP (“wet” scallops) are mushy, less flavorful and will not brown properly.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Nutrition

Per serving: 61 calories; 2 g fat ( 0 g sat , 1 g mono ); 19 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 164 mg sodium; 183 mg potassium.

Nutrition Bonus: Protein, magnesium, potassium, selenium.

Exchanges: 1 1/2 very lean meat

Lemon-Garlic Marinated Shrimp

12 servings

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp

Preparation

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Nutrition

Per serving: 73 calories; 3 g fat ( 0 g sat , 2 g mono ); 92 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 154 mg sodium; 108 mg potassium.

Nutrition Bonus: Protein, selenium.

Exchanges: 1 1/2 lean meat

http://www.eatingwell.com/recipes_menus/collections/new_year

Velveeta Cheesy Skillet Turkey Mac w/ French Bread

December 30, 2011 at 6:38 PM | Posted in baking, diabetes, diabetes friendly, Food, Jennie-O Turkey Products, low calorie, low carb | 1 Comment
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Today’s Menu: Velveeta Cheesy Turkey Mac w/ Rustic French Bread

You have to love these one pot meals. I used Kraft/Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac. The dinner kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1lb. of Ground Turkey. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 11 – 13 minutes and add the Velveeta Cheese and your ready for dinner.  I’ll leave the instructions at the end of the post. It’s 350 calories and 27 carbs but you can lower the calorie count by using the Ground Turkey as stated above. I had a side of Pillsbury Rustic French Bread.

Velveeta Cheesy Skillets Ultimate Cheeseburger Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Gound Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac
Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve

Mastrad – Top Chips Maker

December 30, 2011 at 2:36 PM | Posted in Food, potatoes, snacks | Leave a comment
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Mastrad – Top Chips Maker

I’m a sucker for the info commercials so when I seen the one on the Mastard – Top Chips Maker I had to try it. It arrived well packaged with very little wait time. It comes with a peeler, hand held slicer, and the Top Chips Microwave tray. I only had some small Golden Potatoes so I used them, a bigger Potato would be better. Anyway I sliced them up and seasoned them with Sea Salt and Pepper. I ordered several packets of seasoning but I wanted to save them for the larger Potatoes. I followed the directions step by step and sure enough I had my first bowl of Chips! Like I said it would be better if I had larger Potatoes. They turned out good and crisp. I’ll be making more using the larger Potatoes to get a bigger chip. The instruction booklet also has several recipes in it. I’ll be trying it with Apples soon to make some Apple Chips. The product description is below.

Mastrad – Top Chips Maker
Create healthy chips and crispy snacks in minutes-all in your microwave with the Top Chips Maker. Crispy chips and snacks are achieved without any oils or fats, cooking up light and crispy, all with the use of your microwave. So many vegetables and fruits contain valuable vitamins and minerals that we miss out on because we don’t like the limited ways we know to prepare them. With the Top Chips Maker-you can add healthy nutrients to your diet in a fun and delicious way-without all the harmful preservatives you find in pre-packaged versions of your favorite crisp snacks. To use, just slice potatoes, or other fruits and vegetables thinly and evenly. Place in a single layer on the Top Chips Tray, and microwave according to enclosed directions. Season with your favorite topping and voila. You have a healthy, delicious snack that you will feel good about serving to your children and guests. Stack multiple trays to cook more than one serving at a time. A fun way for kids to experiment and try different vegetables and fruits they may not be used to.

The Top Chips maker is designed for even the smallest of microwaves, perfect for small microwaves such as those found in RVs, dorm rooms and apartments-you can use your Top Chips everywhere. Hand wash or top-rack dishwasher-safe. Made by Mastrad, the makers of innovative and award-winning kitchen products loved the world-over.
Includes ALL YOU NEED to make FAT-FREE crispy chips in your own microwave!

Topchips™ tray
Slicer
Recipes and User Guide
Plus: Get 2 exclusive Topchips seasoning packets: Sour Cream & Onion, Apple Pie
30-day money back guarantee*
FREE Elios® Vegetable Peeler. ($10 value)

Why is green tea so healthy?

December 29, 2011 at 9:44 PM | Posted in diabetes, diabetes friendly, Food, green tea | 5 Comments
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Why is green tea so healthy?
by AMY ANDERSON, Daily Mail

It has just emerged that American doctors have developed a cream to ward off skin cancer. The magic ingredient is green tea, which is well known for its cancer-fighting properties.
Natural antioxidants called polyphenols in the tea help block the growth of skin cancer cells. In fact, green tea has a whole host of other health benefits.

Green tea helps burn fat
It can help speed up the metabolic rate because its antioxidant effect helps the liver to function more efficiently.
A recent U.S. study of overweight men found that, with no other changes to their diet or exercise regimes, drinking green tea three times a day burned up 200 extra calories a day. The green tea drinkers also found that their energy levels were greatly increased.

 
Green tea protects against heart disease
It has been shown to lower LDL (bad) cholesterol, because its potent antioxidant effects inhibit the oxidation of LDL cholesterol in the arteries.
The formation of abnormal blood clots (thrombosis) is the leading cause of heart attack and stroke, and green tea has been shown to inhibit abnormal blood clot formation as effectively as aspirin.

 
Green tea can help lower blood pressure
A major cause of hypertension (high blood pressure) is an enzyme secreted by the kidneys called angiotension- converting enzyme (ACE).
Popular drugs for hypertension act as ACE inhibitors: by blocking the effects of ACE, blood pressure is reduced. Green tea is a natural ACE inhibitor, and several medical studies show lowered blood pressure in animals and humans given green tea extracts.

 
Green tea can help protect against diabetes
When starch is consumed, it requires the enzyme amylase to break it down into simple sugars that can be absorbed in the bloodstream.
Green tea polyphenols inhibit amylase, and so can help lower blood sugar levels. High blood levels of glucose and insulin predispose people to diabetes.

 
Green tea can help prevent food poisoning
As it can kill bacteria, drinking green tea with meals may reduce the risk of bacterial food poisoning.
It prevents the growth of dangerous intestinal bacterial strains such as clostridia and E. coli and promotes the growth of friendly bifidobacteria.

 
Green tea can prevent bad breath
Drinking green tea – which is a natural anti-bacterial agent – with food may help kill the oral bacteria that cause cavities and bad breath.

 
Green tea guards against hepatitis
Viral hepatitis is often triggered by high levels of iron in the liver. Green tea lowers iron levels throughout the body, so may have a direct anti-viral effect against certain strains of hepatitis.

 
Green tea can protect against cancer
There is growing evidence to suggest that green tea contains compounds that fight cancer. The tea contains a compound called epigallocatechin-3-gallate (EGCG), which helps inhibit blood vessel growth.

 
Green tea can help prevent arthritis
A recent study found that antioxidants in green tea may prevent or reduce the severity of symptoms of rheumatoid arthritis.
Antioxidants in the tea inhibit the Cox-2 gene that triggers inflammation, working in much the same way as anti-inflammatory drugs.

Green tea improves your immunity
Gargling with green tea boosts immunity to influenza and flu, according to a study in Japan.
Research at Harvard University also indicated that green tea chemicals stimulated gammadelta T-cells, which bolster immunity against bacteria and viruses.

 
Green tea can protect against Alzheimer’s disease
A recent two-year study of a group of people aged 80 and over found that 96 per cent of those who drank ten cups of green tea a day showed no signs of cognitive impairment, compared to only 12 per cent who didn’t drink green tea.

 
Green tea can help fight allergies
Researchers in Japan have identified a compound in green tea that, in laboratory tests, blocks a key cell receptor involved in producing an allergic response.
The compound, methylated epigallocatechin gallate, works by blocking the production of histamine and immunoglobulin E, two compounds in the body that are chiefly involved in triggering and sustaining allergic reactions

Read more: http://www.dailymail.co.uk/health/article-196334/Why-green-tea-healthy.html#ixzz1hwSEjSKA

Baked Chicken Breasts w/ Grilled Asparagus, Seasoned Potatoes, and…

December 29, 2011 at 7:13 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes | Leave a comment
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Today’s Menu: Baked Chicken Breasts w/ Grilled Asparagus, Seasoned Potatoes, and Whole Grain Bread

I had a package of Miller’s Amish Chicken Breasts and wanted a recipe for baking them when I came across this one from http://www.makedinnereasy.com/index.html  It’s called Heavenly Chicken and that’s the way it came out, Heavenly! Moist and delicious, it’s a really good Baked Chicken Breast recipe. I left the recipe and web site link at the end of the post.

Had sides of Grilled Asparagus and Grilled Potatoes w/ Cheese and Herb Seasoning. Both are Meijer frozen products. I also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Heavenly Chicken
4-6 boneless, skinless chicken breasts or chicken thighs
2 Tablespoons light olive oil
1 1/2 cups light sour cream or plain yogurt
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 cups crushed ritz crackers (1 sleeve) or seasoned breadcrumbs
2 Tablespoons melted butter

Preheat the oven to 350’F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.

In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder, and paprika. Add the chicken to this mixture and turn the chicken so that all sides are fully coated.

Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated.

Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.

Bake at 350’F for about 45 minutes or until the chicken reaches an internal temperature of 165’F.

*  I used Italian Bread Crumbs and baked it at 375 degrees instead of 350. *

http://www.makedinnereasy.com/heavenly-chicken.html

Crock Pot Baby Back Ribs w/ Kicked Up Chili Beans and White Shoepeg Corn

December 28, 2011 at 6:53 PM | Posted in BBQ, beans, Crock Pot, Food, ribs, vegetables | 2 Comments
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Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Kicked Up Chili Beans and White Shoepeg Corn

Had some more of the Crock Pot BBQ Baby Back Ribs! I went to Kroger early this morning and purchased 2 lbs. of Pork Baby Back Ribs and had the Meat Department cut the racks into Riblets for me, they looked beautiful! While I had the crock pot warming up on high I seasoned the Riblets with JB’s Fat Boy Premium Rub. I then brushed a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs.  About midway through the aroma of those ribs were all through the house, just like last time! The ribs came out perfect! Tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. i think I’ve found my favorite way to fix ribs!

For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. Along with the Beans we had PictSweet White Shoepeg Corn. Dessert later perhaps a slice of Pillsbury Nut Quick Bread.

Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar
1 Teaspoon Ground Mustard

Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

Rachael Vs. Guy Celebrity Cook-Off

December 28, 2011 at 4:06 PM | Posted in baking, Food | Leave a comment
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Rachael Vs. Guy Celebrity Cook-Off

Two of Food Network’s most popular personalities, Rachael Ray and Guy Fieri, are going head-to-head in a new series premiering this winter, Rachael vs. Guy Celebrity Cook-Off. Both Rachael and Guy will serve as coaches and mentors to eight multi-talented celebrities — from an Olympic gold medalist to Grammy-winning artists to a Golden Globe-nominated actor — contestants who are all passionate about food and cooking.

Divided into Team Rachael and Team Guy, the contestants will face intense weekly challenges that are sure to have them working, fighting and laughing as they race against the clock to prepare elaborate meals for up to 150 guests. The winning and losing teams will be chosen by the guest diners and after six episodes, the last celebrity standing will win a cash donation to his or her favorite charity.

The show’s all-star line-up includes:

•    Summer Sanders: two-time Olympic gold medalist swimmer and national sportscaster
•    Lou Diamond Phillips: Golden Globe-nominated actor (Stand and Deliver, SGU Stargate Universe)
•    Aaron Carter: Multi-platinum-selling recording artist and actor (Popstar, Supercross)
•    Joey Fatone: Singer, actor, television personality and founding member of top-selling supergroup *NSync
•    Taylor Dayne: Chart-topping recording star and actress (Broadway’s Aida, television’s Nightman)
•    Coolio: Grammy-winning hip-hop artist
•    Cheech Marin: Grammy-winning comedian, screenwriter and actor (Judging Amy, Cars 2)
•    Alyssa Campanella: Winner, Miss USA 2011 and Runner-Up, Miss Teen USA 2007

“Rachael Vs. Guy Celebrity Cook-Off” premieres Sun., Jan 1 at 9PM ET on the Food Network.

Fried Tilapia w/ Green Beans, Cheesy Hash Brown, and Whole Grain Bread

December 27, 2011 at 6:08 PM | Posted in diabetes, diabetes friendly, fish, Food, greenbeans, Healthy Life Whole Grain Breads, Idahoan Potato Products, low calorie, low carb, tilapia | Leave a comment
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Today’s Menu: Fried Tilapia w/ Green Beans, Cheesy Hash Brown, and Whole Grain Bread

I had fried Tilapia with sides for dinner tonight. I first seasoned the Tilapia with Sea Salt and Black Pepper and then I combined Whole Wheat Flour, Italian Bread Crumbs, and Old Bay Seasoning in a Zip Lock plastic bag and added my fillet until it was well coated. I fried the fillet in Extra Virgin Olive Oil about 3 minutes per side. It came out golden brown and flakey.

For my sides I had Green Beans, Idahoan Cheesy Hash Brown, and Healthy Life Whole Grain Bread. The Idaohan Cheesy Hash Brown was a new item I tried. I figured that this had to be as good as the rest of their products and I was right. You could prepare them on the stove or by baking which is what I did. They came out delicious as all Idahoan products do. I left the product description along with the directions at the end of the post. For dessert later a slice of Pillsbury Nut Quick Bread with a scoop of Breyer’s Carb Smart Ice Cream.

Idahoan Farmhouse Fix’ins Cheesy Hash Brown

Product Description

Idahoan’s Farmhouse Fixns breakfast casseroles are packed with 100% Idaho® potato hash browns and bursting with top-of-the-mornin flavor. Cheesy Hash Browns are a classic farmhouse breakfast side.

Preparation Instruction
Oven Directions

COMBINE potatoes and sauce mix in a 1 1/2 quart baking dish.
STIR in 1 3/4 cups of boiling water, 1/2 cup of 2% milk and 2 table spoons of margarine or butter.
BAKE uncovered for 20 minutes at 450°F.
REMOVE from oven and let stand a few minutes before serving.
* If softer casserole is desired, add a little more water or milk.

Stove Top Directions

COMBINE potatoes, sauce mix, 1 3/4 cup boiling water, 1/2 cup of 2% milk and 2 tablespoons of margarine or butter in a 2 quart saucepan.
STIR well and bring to boil (watch carefully to avoid boil over).
REDUCE heat; cover and simmer 15 minutes.
* If more sauce is desired, add 1/4 cup more water.

Nutrition Facts
Amount Per Serving     Unprepared     Prepared
Calories     110     170
Calories from fat     20     80
% Daily Value*
Total Fat 2g*     3%     12%
Saturated Fat 1g     5%     10%
Trans Fat 0g
Cholesterol 0mg     0%     2%
Sodium 490mg     20%     24%
Total Carbohydrates 21g     7%     8%
Dietary Fiber 2g     8%     8%
Sugars 2g
Protein 2g

Fruit of the Week – Sea-buckthorn Berry

December 27, 2011 at 10:19 AM | Posted in baking, Food, fruits | Leave a comment
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The sea-buckthorns (Hippophae L.) are deciduous shrubs in the genus Hippophae, family Elaeagnaceae. The name sea-buckthorn is

Close-up of fruit of Common Sea-Buckthorn

hyphenated here to avoid confusion with the buckthorns (Rhamnus, family Rhamnaceae). It is also referred to as sandthorn, sallowthorn, or seaberry.

There are considered to be seven species, two of them probably of hybrid origin, native over a wide area of Europe and Asia.

The common sea-buckthorn (Hippophae rhamnoides) is by far the most widespread of the species in the genus, with the ranges of its eight subspecies extending from the Atlantic coasts of Europe right across to northwestern China. In western Europe, it is largely confined to sea coasts where salt spray off the sea prevents other larger plants from out-competing it, but in central Asia it is more widespread in dry semi-desert sites where other plants cannot survive the dry conditions. In central Europe and Asia it also occurs as a subalpine shrub above tree line in mountains, and other sunny areas such as river banks. They are tolerant of salt in the air and soil, but demand full sunlight for good growth and do not tolerate shady conditions near larger trees. They typically grow in dry, sandy areas.

More than 90 percent or about 1.5 million hectares of the world’s sea buckthorn plantations can be found in China where the plant is exploited for soil and water conservation purposes.

The shrubs reach 1.6–20 ft tall, rarely up to 33 ft in central Asia. The leaf arrangement can be alternate, or opposite. Common sea-buckthorn has branches that are dense and stiff, and very thorny. The leaves are a distinct pale silvery-green, lanceolate, 1.2–3.1 in long and less than 0.28 in broad. It is dioecious, with separate male and female plants. The male produces brownish flowers which produce wind-distributed pollen. The female plants produce orange berry-like fruit 0.24–0.35 in in diameter, soft, juicy and rich in oils. The roots distribute rapidly and extensively, providing a non-leguminous nitrogen fixation role in surrounding soils.

Hippophae salicifolia (willow-leaved sea-buckthorn) is restricted to the Himalaya, to the south of the common sea-buckthorn, growing at high altitudes in dry valleys; it differs from H. rhamnoides in having broader 0.39 in broad and greener (less silvery) leaves, and yellow berries. A wild variant occurs in the same area, but at even higher altitudes in the alpine zone. It is a low shrub not growing taller than 3.3 ft with small leaves 0.39–1.2 in long.

Harvesting is difficult due to the dense thorn arrangement among the berries on each branch. A common harvesting technique is to remove an entire branch, though this is destructive to the shrub and reduces future harvests. A branch removed in this way is next frozen, allowing the berries to be easily shaken off. The branches are cut, deep frozen to −32°C, then shaken or abraded for removal of the berries.

The worker then crushes the berries to remove up to 95% of the leaves and other debris. This causes the berries to melt slightly from

Common Sea-buckthorn shrub in The Netherlands

the surface as the work takes place at ambient temperature (about 20°C). Berries or the crushed pulp are later frozen for storage.

The most effective way to harvest berries and not damage branches is by using a berry-shaker. Mechanical harvesting leaves up to 50% in the field and the berries can be harvested only once in two years. They only get about 25% of the yield that could be harvested with this relatively new machinery.

During the Cold War, Russian and East German horticulturists developed new varieties with greater nutritional value, larger berries, different ripening months and a branch that is easier to harvest. Over the past 20 years, experimental crops have been grown in the United States, one in Nevada and one in Arizona, and in several provinces of Canada.

Sea-buckthorn is also a popular garden and landscaping shrub, particularly making a good vandal-proof barrier hedge with an aggressive basal shoot system exploited in some parts of the world as wind breaks and to stabilize riverbanks and steep slopes. They have value in northern climates for their landscape qualities, as the colorful berry clusters are retained through winter. Branches may be used by florists for designing ornaments. The plant is the regional flora of the Finnish region of Satakunta.

Sea-buckthorn is distributed free of charge to Canadian prairie farmers by PFRA to be used in shelterbelts.

Sea-buckthorn berries are edible and nutritious, though very acidic (astringent) and oily, unpleasant to eat raw, unless ‘bletted’ (frosted to reduce the astringency) and/or mixed as a juice with sweeter substances such as apple or grape juice.

When the berries are pressed, the resulting sea-buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea-buckthorn’s characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice. Containing fat sources applicable for cosmetic purposes, the upper two layers can be processed for skin creams and liniments, whereas the bottom layer can be used for edible products like syrup.

Nutrient and phytochemical constituents of sea-buckthorn berries may have potential effect in inflammatory disorders, cancer prevention or positive effect on bone marrow after chemotherapy  or other diseases, although no specific health benefits have yet been proven by clinical research in humans.

The fruit of the plant has a high vitamin C content – in a range of 114 to 1550 mg per 100 grams with an average content (695 mg per 100 grams) about 15 times greater than oranges (45 mg per 100 grams) – placing sea-buckthorn fruit among the most enriched plant sources of vitamin C. The fruit also contains dense contents of carotenoids, vitamin E, amino acids, dietary minerals, β-sitosterol and polyphenols. Flavonols were found to be the predominating polyphenols while phenolic acids and flavan-3-ols (catechins) represent minor components. Of the seven flavonols identified, isorhamnetin 3-O-glycosides were highest quantitatively.

Sea-buckthorn fruit can be used to make pies, jams, lotions and liquors. The juice or pulp has other potential applications in foods or beverages. For example, in Finland, it is used as a nutritional ingredient in baby food. Fruit drinks were among the earliest sea-buckthorn products developed in China. Seabuckthorn-based juice is popular in Germany and Scandinavian countries. It provides a nutritious beverage, rich in vitamin C and carotenes. A specialty beer called Tyrnilambic Baie d’Argousier has been produced at the Cantillon Brewery in Brussels exclusively for the Finnish Market.

For its troops confronting extremely low temperatures (see Siachen), India’s Defence Research Development Organization established a factory in Leh to manufacture a multi-vitamin herbal beverage based on sea-buckthorn juice.

The seed and pulp oils have nutritional properties that vary under different processing methods. Sea-buckthorn oils are used as a source for ingredients in several commercially available cosmetic products and nutritional supplements.

To overcome high acidity, juice made by adding five-parts water to one-part sea-buckthorn and sweetened to taste, put through a blender and strained, is said to taste like orange or peach juice. Sea-buckthorn leaves, dried and shredded, can be made into teas.

Different parts of sea-buckthorn have been used as traditional therapies for diseases. As no applications discussed in this section have been verified by science and sufficient clinical trial evidence, such knowledge remains mostly unreferenced outside of Asia and is communicated mainly from person to person, therefore falling into the category of folk medicine.

Grown widely throughout its native China and other mainland regions of Asia, sea-buckthorn is an herbal remedy reputedly used over centuries to relieve cough, aid digestion, invigorate blood circulation and alleviate pain.

Bark and leaves may be used for treating diarrhea and dermatological disorders. Berry oil, taken either orally or applied topically, may be used as a skin softener.

For its hemostatic and anti-inflammatory effects, berry fruits are added to medications for pulmonary, gastrointestinal, cardiac, blood and metabolic disorders in Indian, Chinese and Tibetan medicines. Sea-buckthorn berry components have potential activity against cancer and dengue virus.

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