Health and Disease, Uncategorized

Chives: What are They Good For

Health and Wellness Associates

EHS – Telehealth


Chives: What are They Good For


As far as daily recommended values, a generous serving of two tablespoons of chopped chives gives you 16 percent of what’s needed in vitamin K, Known primarily for forming and strengthening bones and limiting neuronal damage in the brain, vitamin K is used in the treatment of Alzheimer’s. Chives are an excellent source of vitamin A –145 percent of the daily recommended value per 100 grams – more than any other allium, and with it, carotenes, which are flavonoid antioxidants like zeaxanthin and lutein that protect you from lung and mouth cancers.

Chives are high in fiber, which acts as a laxative, and folate, which is essential for DNA synthesis, cell division, and helping to prevent neural tube defects in the newborns. They’re an excellent source of calcium, iron, magnesium, potassium, copper, and manganese and also provide healthy amounts of thiamin, niacin, pyridoxine, pantothenic acid, phosphorus, riboflavin, and zinc. This combination of phytochemicals, among other things, is known to promote ease in digestion, soothe upset stomachs, prevent bad breath, and have a diuretic effect that can lower high blood pressure.

The fiber content helps clean the colon and shorten the time foods spend there (and therefore lowers your colon cancer risk. Other advantages of eating chives include having anti-inflammatory, antibiotic, antibacterial, antiviral, antifungal, and antimicrobial properties.

Like other allium members, chives contain antioxidants that kill free radicals. Thiosulfinites like allyl propyl disulfide and diallyl disulfide (known to inhibit breast cancer cells1) contain enzymes that convert to allicin when its leaves are cut or crushed. Studies show allicin can cut cholesterol production by inhibiting HMG-CoA reductase, an enzyme responsible for producing cholesterol in liver cells, decreasing blood pressure, blocking platelet clot formation, and lowering the risk of heart disease and stroke.

Studies Done On Chives

One study noted that natural plant ingredients can be useful antimicrobial agents against foodborne pathogens. The effect of chives on the survival and growth of salmonella in different food systems were examined, using chicken soup, beef broth, and sesame salad dressing divided into two portions. One was treated with chive extract, the second used as a control; both portions were inoculated with a mixture of 38 strains of salmonella.

The tests were conducted three times and the salmonella population found to be below the detectable level in the chicken soup and beef broth. Scientists concluded that chives could inhibit salmonella in different food systems.2

In another study, scientists researched the relation between the consumption of allium vegetables such as Chinese chives, garlic, Welsh onion, and raw vegetables, and risks of esophageal and stomach cancer. Results of the study showed that allium vegetables do indeed have an important inhibiting effect on these two types of cancer.

Chives are not just a tasty garnish or baked potato topping, chives are considered both a healing herb and an allium vegetable related to onions and garlic. Flavor-wise, these tall, graceful garden additions can be compared to a mild cross between garlic and leeks (although chives are Lilliputian next to leeks).

High in vitamins A, C, and K and known for having antioxidant power to take the bite out of free radicals, chives contain flavonoid antioxidants like carotenes, zeaxanthin, lutein, and many other healthful phytonutrients. They’ve been shown in clinical studies to have anti-inflammatory, antibiotic, antibacterial, antiviral, antifungal, and antimicrobial properties, even inhibiting salmonella in certain foods, lowering high blood pressure, and reducing the risk of gastric, lung, esophageal, stomach, and mouth cancers. Try snipping a small handful of chopped chives in your next quiche or scrambled eggs for a hint of pleasantly subtle flavor.



Health and Wellness Associates

Archived: J Mercola

P Carrothers

Dir of Personalized Healthcare

Restorative and Preventative Medicine

Foods, Health and Disease, Uncategorized

Lower Your Blood Pressure with A Daily Dose of Onions.



Lower your Blood Pressure with a daily dose of onions.



rich in quercetin, a natural diuretic that lowers pressure by

flushing our excess fluids and salt. Many people stop eating onions



also, to avoid and congestive heart problems.




Health and Wellness Associates

Archived: P Carrothers


Foods, Uncategorized

Creamy Vegan Potato Salad


Creamy Vegan Potato Salad
Yields: 4 servings | Serving Size: 1/2 cup|Calories: 185| Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 258 mg | Carbohydrates: 21 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 2g | SmartPoints: 6


2 pounds red potatoes (about 5 medium), peeled and cubed
1/2 cup vegan mayo
1 teaspoon Dijon mustard
1 tablespoon whole-grain mustard
1 radish, halved and thinly sliced
1/2 cup thinly sliced cucumber slices
1/4 cup diced sweet onion
1 tablespoon shredded carrots
1 teaspoon sea salt, more or less to taste
1/2 teaspoon freshly ground black pepper


Add potatoes to a large pot of water, add 1/2 teaspoon salt and bring to a boil. Reduce heat to a low-boil and cook until tender when pierced with a fork. Drain potatoes and allow to cool to room temperature, or about 30 minutes without the lid.

In a small bowl combine mayo, dijon, and whole-grain mustard.

Add mayo mixture and remaining ingredients and toss gently until combined. Transfer potato salad to a large serving bowl and refrigerate a few hours until flavors have had time to combine..

Foods, Uncategorized

Slow Cooked Beef Stew


Slow Cooked Beef Stew




1 ½ lb beef stew meat, cut into 3/4-inch cubes

5 tablespoons all-purpose flour, divided

1 lb small (2 1/2 to 3-inch) red potatoes, quartered

1 ½ cups frozen pearl onions (from 16-oz package)

1 bag (1 lb) ready-to-eat baby-cut carrots

1 jar (12 oz) beef gravy

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained




On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.


In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.


Cover; cook on Low heat setting 8 to 10 hours.


As always please adjust the recipe for your needs.  If you need help, call us.


Health and Wellness Associates



Foods, Rx to Wellness

Mother Natures Antibiotics


Consume “Mother Nature’s Antibiotics”­­

Luckily for us, there are plenty of foods found in nature that have the ability to reduce harmful bacteria in our bodies, lower inflammation and increase the presence of protective bacteria. Aside from eating probiotic-rich foods, also make sure to get enough gut-building,allergy fighting foods with “prebiotics.” These include things like onions, asparagus, raw chicory root, raw Jerusalem artichokes and dandelion greens. Also try to consume natural antibacterial foods:

  • onions


tumeric  (which contains curcumin)

  • echinacea
  • Manuka honey
  • colloidal silver
  • raw garlic

Raw garlic’s one of the most beneficial and versatile antibacterials to reverse disease. It contains the compound called allison, which is antifungal, antibiotic and antiviral. Use raw garlic in recipes and consider taking up to one raw clove per day. Oregano oil benefits are superior to prescription antibiotics as well. It’s a natural antiviral, antibacterial, antifungal, antiparasitic, antioxidant and  anti-inflammatory food. Take 500 milligrams or five drops of 100 percent pure essential oil daily.

Finally, as a natural antiviral, colloidal silver benefits your immune system and alkalizes the body. Take one to two tablespoons daily for the best results.

Foods, Health and Disease

Eggs and Onions


Now, this might sound a bit strange, but both eggs and onions

are a must food for people who have high blood pressure or

cardiac problems trend in your families.  No, you do not need to eat them together.

 There is a peptide in eggs, especially egg whites, that reduces blood pressure

as effectively as a low dose of medication. This peptide blocks a substance

in the body that hikes blood pressure.

1/3 cup of onions daily, (any kind, raw or cooked) cut blood pressure

some 21% in a five week study. Onions are rich in quercetin,

a natural diuretic that lowers pressure by flushing out excess fluids and salts.