Quark – the New Low, Fat, Low Salt, and Low Sugar Healthy Protein

In my last article, I wrote about Creme Budwig wherein one of the central ingredients is quark.   I had never heard of let alone tried quark.   My girlfriend in London told me it’s the best and healthiest new dairy protein on the market.  I found it easily in the grocery store in London and Geneva.  And I am loving the taste.  I even used it on nachos as a sub for sour cream!  For the lactose intolerant one can buy goat milk quark from Whole Foods!

And if you are worried about eating dairy – remember ladies, the woman who eat full fat dairy – strange though it may seem – have an easier time conceiving.  Look it up.  Dairy keeps you fertile.  And lactic acid is wonderful for the skin!  (Even applied on the exterior as those of you who have read this site know…)

But what is quark exactly and why is it so damn good for you?  Continue reading

The Anti-Aging Mineral You May Be Missing Out On

I found the below article on Shape mag and thought it worth passing along:

You probably know which foods are rich in vitamin C, calcium, and even iron, but what about zinc? According to a new study published in the Journal of Nutritional Biochemistry, this key mineral should be at the top of your mind. Continue reading

People Who Drink Green Tea Look Younger than those Who Don’t

I had to convince myself to get into green tea because I was so obsessed with coffee. Now, while coffee does have some benefits (antioxidants, protects against some mental disorders and boosts well-being and functionality) – it is extremely acidifying to the body and thereby, accelerates aging and creates a ripe environment for the proliferation of sickness. I was not won over by the taste of the green tea that comes in the traditional little tea satchels.

The game-changer for me was discovering Matcha green tea. It comes in powder format and is an unusually brilliant extra-terrestrial green color. It has true ass-kicking wake-up power and the taste is stronger than tea bags. When mixed with a bit of milk (or almond or coconut milk) and whisked to a fine froth is becomes an extraordinary concoction that needs to be tried to be understood. Continue reading