Surviving and Thriving During a Collective Crisis

"When everything is moving and shifting, the only way to counteract chaos is stillness. When things feel extraordinary, strive for ordinary. When the surface is wavy, dive deeper for quieter waters." --Kristin Armstrong (most decorated women cyclist in US history)

These are extraordinary times we are living in:  calamitous, turbulent, and nerve-wracking.  We have been forced to engage like we never have before.  We witness the extraordinary power of democracy in action and the often terrifying forces challenging democracy.  It has our adrenals and central nervous system working on overdrive.  I am hearing and seeing the bouts of crippling exhaustion and despair from many.  How can we survive and thrive during this crisis, especially if it is long and drawn out, as it appears it will be.

In my experience, the single most important quality necessary is self discipline.  Without this, it is very easy to be pulled off our center of gravity, to lose focus, to become physically or emotionally disabled. These are the days when routine and purposeful activity is mandatory, healthy outer and inner habits leaned upon. 

What does this mean in relation to the 4 fundamentals of wellness: rest, nutrition, exercise and spirit work/play?

REST:  Make sure you get a lot of it.  Try to go bed nightly the same time and wake the same time.  If your sleep is broken, start employing self-care tactics to ensure a better night's rest.  

Sleep is the most obvious aspect of the rest fundamental.  But to give our sympathetic nervous system periodic breaks we should be having other relaxing actions as part of our day.  Needlecraft's like knitting, crocheting is a great relaxer, helping get repetitive deeper breathing patterns in play.  Playing an instrument, playing record/CD, radio music, watching funny or non-intense movies, reading novels.  Know where your threshold is with stress and anxiety and take a break.  Take a whole day off from social media or political activities and just have some guilt free fun. In a crisis, it's very important to have a lapse of engagement, where you are not thinking or acting on behalf of the crisis.  And in that lapse, to feel joyous in the activity and not guilty you are not "on it".  Pick your battles, you can't be part of every march and rally.  Know what is the right action and when for you. Become aware of fatigue, burn out, depression and readjust your approach.  Navigating this terrain for ourselves is very interesting as you begin to recognize signs and symptoms in yourself and the subsequent choices you make in caring for yourself. Self-discipline brings order and a healthy repetition.  Following are some previous posts that might help with this.  The Fine Art of Self Soothing, Modern Toiletry, Energy Field Surveillance, Sleep Tight, A Right Rest,  Witnessing: Attention, Intention and Healing

"We adore chaos because we love to produce order."  M. C. Escher

Photo credit:  Lalu Danzker

NUTRITION:  Inevitably, we will capitulate to comfort foods; it's winter and there is a crisis. Add some broccoli to your mac and cheese, make some good bone broth for the base of your soups-- very healing, and worth the effort.  Cook.  Cooking and baking and engaging in that way is very important.  It slows us down, it put us in relationship with what we are about to receive, it's caring in action.  Sometimes you gotta get takeout.  Most of the time take the time to cook for yourselves and your loved ones.  Following are some previous posts on this that might help.  On Fire: the State of Chronic Inflammation, pH: It's all about balance, Bone Deep.

"Chaos is a friend of mine."  "I accept chaos, I'm not sure whether it accepts me." -- Bob Dylan

EXERCISE: I bring this up a lot in my work.  Exercise is a major stress buster, helping to regulate our functions and systems.  Being mindful of all movement from washing dishes to just spending time in bed stretching legs and pelvis is bringing an attention to the body. It grounds us, creates a sense of the vertical in myself.  When crisis hits, most of us fly into our emotional and mental responses, leaving our body disconnected.  Our bodies are everything in a crisis; we depend on them for reality checks. Our bodies are constantly giving us cues as to the truth of the moment.  If we aren't attending to the body, we miss the cues of what is going on inside and outside.  Stay close to the body.  Moving the body, the breath in the body opens up our perception; we think more clear, our feelings become regulated. I just said it but I say it again:  the body is everything.  You lose your connection to your body, you lose your groundedness, your sense of reality, and become subject to the craziness your feeling and head gets into without a relationship to your person.  Without your body, you literally lose skin in the game.  The body is an equalizing factor. We discount it, disrespect it, bemoan its inconveniences. We have to love it and we have to move it.  Following are some prior posts centered on this fundamental wellness principle:  Designed to Move

"The battlefield is a scene of constant chaos. The winner will be the one who controls that chaos, both his own and the enemies."-- Napoleon Bonaparte

SPIRIT WORK/PLAY:  

Spirit work are activities that center our being.  Obvious examples are meditation and prayer.  Less obvious examples are walking with an attention to the body ("Zen" walking puts a name on it), Buddhist breathing exercises that open one's heart, and/or dispel negativity. Qigong exercises of bringing in images of patience, magnanimity and letting go images of hate and fear, are among a few.  Spirit work grounds us in our internal truths and helps liberates us from the frantic, over kinetic external.  It is peace-making.  Play is wherever there is fun and humor, satisfaction and that which touches the essential in oneself.  All of these can be found in the "mundane", such as knitting or cooking or car mechanics, or guitar playing to name a few. This kind of work brings us closer to who we are and our purpose, not from the activity itself, but from the internal engagement rooted in love of peace.  When we get a frequent (self discipline!) taste of this, it becomes much harder to lose that vertical, to be pulled out of an inner, more real alignment. Prior posts that elucidate on this:  Humor and Health, Prodigal Return: Community of Self, Oneness: Ho'oponopono, 

Chaos is inherent in all compounded things. Strive on with diligence. --Buddha

As separate as these 4 fundamentals might seem, they are actually deeply connected.  They support each other and are often part and parcel of each other's expression.  When they're working together (for the most part), I experience an established discernment.  My mind quiets to the dramatic headline; it starts to look for plausibility, it becomes inqurious, the guile radar engages. My emotional intelligence kicks in without hysteria.  Everything starts to work together.  I'm grounded.  My more whole self is centered.  Thank you self discipline.

Become aware of energy: your own, others and the collective.  Pace yourself.  Step into the fray when your vertical is vibrating "yes".  Be respectful of yourselves and others, others who might not be as equally aligned in a moment.  Practice compassion as best as you can with yourself and others.  Remember:  Kindness.  Be kind, no exceptions (even when your mad as hell).  Kindness, like forgiveness, like love is a boomerang, it comes right back to you.  And hate, fear, ego righteousness-- it does the same thing, it comes back to you almost immediately, toxifying what could be otherwise.  So, for your well being's sake, be kind while you are being courageous.

Following are some essays that might be helpful:

The Collective: Group Energy, Anxiety: Inside the Box, Meditate? Do I Have To, Violence: A Cautionary Truth

Bone Deep

Many years ago, on a March day in a year when spring was visibly transforming the long winter, I dragged myself to my acupuncturist.  I was so fatigued, had no energy, was completely kaput.  I was despairing because part of me so wanted to enjoy the outer transformation underway and I couldn’t, I was feeling so bone weary.  I knew Babs would help me; she is not only a gifted and seasoned acupuncturist and Chinese herbalist, she’s a magnificent all-around healer.

Babs did her magic with her needles while telling me a story. She said, in Five Element Theory (classical Chinese Medicine), it’s believed that a cataclysmic summoning is required on Earth’s part to have Spring arrive.  Just think of it:  from small bulbs and meandering roots, trees and flowers require an extreme awakening and tremendous force to produce their transformative glory.  Where does this energy and force come from?  They get it from all the four and two-leggeds walking on top of the earth.  Hence, why it is a common occurrence that humans feel so wasted by the time Spring is underway.  We are food for Great Mother Nature.

So, it’s not only all those winter carbs we lean on or the post holiday overimbidements we are paying for necessarily.  How do we bolster our flagging selves, enrich our blood, our kidney qi in preparation for this auspicious time of year?

Babs prescription for me was bone broth.  This is something I start to make in January for comfort and continue on in February and March for my kidney qi, wellness and well being.  Bone Broth is a vital adjunct to any diet, especially those struggling with autoimmune disorders, leaky gut, joint and digestive problems.  This is an ancient remedy for what ails you.  The Chinese talked about it many millennia ago, Hippocrates associated it to gut healing, Jewish mothers everywhere have been passing down their chicken soup recipes for hundreds of years.

Benefits of Bone Broth

Many of our modern diseases are rooted in an unbalanced mix of microorganisms in our digestive system, mostly due to SAD (Standard American Diet) -- a diet that is too high in sugars and too low in healthful fats and beneficial bacteria.  Leaky gut is the root of many health problems, especially allergies, autoimmune disorders, and many neurological disorders. The collagen found in bone broth acts like a soothing balm to heal and seal your gut lining.

Bone broth is also a staple remedy for acute illnesses such as cold and flu. Recent studies on cartilage (the abundant base of homemade broth), show it supports the immune system in a variety of ways.  It's a potent normalizer, a biological response modifier, activates macrophages, Natural Killer cells and lymphocytes.  Bone broth contains a variety of valuable nutrients in a form your body can easily absorb. This includes:

Calcium, phosphorus, and other minerals	Components of collagen and cartilage
Silicon and other trace minerals	Components of bone and bone marrow
Glucosamine and chondroitin sulfate	The "conditionally essential" amino acids proline, glycine, and glutamine

Healing benefits of bone broth:

Reduces joint pain and inflammation, thanks to chondroitin sulfate, glucosamine, and other compounds extracted from the boiled down cartilage and collagen.

Inhibits infection caused by inflammation, bacteria and viruses.

Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Glycine has calming effects, which may help you sleep better, Arginine is effective fighting septis.

Promotes strong, healthy bones: bone broth contains surprisingly low amounts of calcium, magnesium and other trace minerals, but it plays an important role in healthy bone formation because of its abundant collagen. Collagen fibrils provide the latticework for mineral deposition and are the keys to building strong and flexible bones.

Promotes healthy hair and nail growth, thanks to the gelatin in the broth. Feeding collagen fibrils homemade broth can even eliminate cellulite.

How to Make the Most Nourishing Broth

The more gelatinous the broth, the more nourishing it will tend to be. Indeed, the collagen that leaches out of the bones when slow-cooked is one of the key ingredients that make broth so healing. If the broth gets “jiggly” after being refrigerated, it's a sign that it's a well-made broth. To make it as gelatinous as possible, add chicken feet, pig's feet, and/or joint bones.  All of these contain high amounts of collagen and cartilage.

Shank or leg bones, on the other hand, will provide lots of bone marrow. Marrow also provides valuable health benefits.  So ideally, you'll want to use a mixture of bones. You can make bone broth using organic chicken, whole fish or fish bones (including the fish head), pork, or beef bones. If you're using chicken, enjoy the roasted flesh first then throw the carcass into a pot, covering with water. Add a small amount of vinegar to help leach the minerals out of the bones. To ensure the broth is really gelatinous, add some chicken feet when you use the carcass of a roasted chicken, as some of the collagen will have been leached out already during the roasting process. You can also add vegetables of your choice into the pot.

The most important aspect of the broth-making process is to make sure you're getting high-quality bones.  Ideally, you'll want to use organically raised animal bones. It's worth noting that chickens raised in concentrated animal feeding operations (CAFOs) tend to produce chicken stock that doesn't gel, so you'll be missing out on some of the most nourishing ingredients if you use non-organic chicken. People living in the Philadelphia region of Pennsylvania are truly fortunate to be surrounded by lots of conscientious farmers.  Finding connection with these folks ensures good agriculture sourcing.  Many of these small-operation farms raise their livestock according to organic principles even if their farm is not USDA certified organic (the certification is expensive). Talk to them.                                 Sample Beef Broth Recipe

Below is a classic beef stock recipe excerpted from Nourishing Broth, including lamb and venison variations. For more nourishing broth recipes, consider Hilary Boynton and Mary Brackett's new GAPS cookbook,



The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet.                                                            

•   About 4 pounds organic beef marrow and knuckle bones

•   1 calf, beef, or pig foot

•   3 pounds meaty bones such as short ribs and beef shanks

•   1 small can or jar tomato paste (optional)

•   4 or more quarts cold filtered water

•   1/2 cup vinegar (leaches minerals out of the bones)

•   3 onions, ends removed  (skin may be left on)

•   3 carrots, peeled if not organic

•   3 celery sticks

•   1 bouquet garni made with parsley sprigs, thyme sprigs, and bay leaf, tied together

•   1 tablespoon black peppercorns, or green or white peppercorns, crushed

Directions

1.    Place the knuckle and marrow bones and optional calves foot in a very large pot (or ideally, a crock pot), toss with vinegar and cover with cold water. Let stand for 1/2 to 1 hour. Meanwhile, place the meaty bones in a stainless steel roasting pan. For a particularly aromatic stock, brush the bones with tomato paste. Brown at 350 degrees in the oven, about ½ hour. When well browned, add these bones to the pot. Pour the fat out of the roasting pan, add cold filtered water to the pan, set over a high flame and deglaze the pan. Add this liquid to the pot. Add additional water, if necessary. Bring to a simmer and carefully skim any scum that comes to the top. Afterwards, add the vegetables, bouquet garni, and peppercorns.

2.   Simmer stock for at least 12 and as long as 24 hours. (Again, if you do this in a slow cooker/crock pot, you’ll be able to leave it while you go about your other business).

3. Remove. Strain the stock into a large glass container. Let cool in the refrigerator and remove the congealed fat that rises to the top (use it instead of butter or oil in cooking). Transfer to smaller containers and to the freezer for long-term storage.

Note: The marrow may be removed from the marrow bones a couple of hours into the cooking, and spread on whole grain sourdough bread. If left in the pan for the entire cooking period, the marrow will melt into the broth, resulting in a broth that is cloudy but highly nutritious.

Variation: Lamb Stock

Use lamb bones, especially lamb neck bones and riblets. Ideally, use all the bones left after butchering the lamb. Be sure to add the feet if you have them. This makes a delicious stock.

Variation: Venison Stock

Use venison meat and bones. Be sure to use the feet of the deer and a section of antler if possible. Add 1 cup dried wild mushrooms if desired

much of the above info was gleaned from www.mercola.com, including broth recipe
for more info on the power of bone broth:  http://articles.mercola.com/sites/articles/archive/2014/10/05/bone-broth-recipe.aspx

pH: It's all about Balance

pHˌ pēˈāCH/noun--CHEMISTRY
a figure expressing the acidity or alkalinity of a solution on a logarithmic scale on which 7 is neutral, lower values are more acid, and higher values more alkaline. The pH is equal to -log10 c, where c is the hydrogen ion concentration in moles per liter.

It's almost common knowledge now (I hope), that inflammation in the body is a major reason why we develop disease (ie: cardiac disease, autoimmune, arthritis, chronic fatigue, fibromyalgia, cancer). An inflamed system is an ideal host for illness. In my posts, The Body as an Ecosystem and Our Second Brain, I do an education turn on the healthy/unhealthy microbes in our system and our amazing gut which, in its own way, dictate our moods and health. Hence, the importance of keeping our dietary pH balanced (leaning to alkaline) and our emotional well being optimal.

In one of my early posts, On Fire: the State of Chronic Inflammation, I talk about the acidic / alkalinic connection and there are some great links on that post providing lists of foods which are acidic and conversely, alkaline. At this link, Alkaline food chart by degree | greenopedia, is a another list of foods, organized differently (easier/less easy for some).

Most of this is intuitive, although some of it isn't. For example, you would think citrus fruits are high acid; but they are moderately high alkaline. If you look at the lists, you can probably determine where your pH is approximately, that is--- whether you are more alkaline or acidic dependent on the category of foods you eat often. Animal products, processed foods, even whole foods like barley and rice are acidic. The alkaline foods list will probably list out foods you've never tried or are unfamiliar with (i.e.: amaranth).   Our S.A.D (Standard American Diet), even when not fast food related, is highly acidic. We are walking disease time bombs.

Not to scare you.

As a health-wellness coach, I see lifestyle behaviors (ie: what we like to eat) is the most difficult thing to change long term. What we were raised on, found comfort in as children is a hard thing to pry out of our normally grasping and gasping being. It's embedded in us since forever. But, lucky for us, humans are habituated. And habits can be changed.

It is possible to change one's food preferences.  One can grow fond of (even celebrate with gusto) other foods, learn to be adventuresome in trying the unfamiliar. It is surprising when one makes the intention of having a vegetable at every meal (including breakfast) or diversifying one's meal plate with more than 5 colored fruits and vegetables.  You do this for a month, you've changed your habit. 

A habit sticks when the emotional center of ourselves gets on board. In experiencing this new habit, when resentment and resistance fall away, and happy anticipation takes its place, the new habit is almost guaranteed. One can liken it to initiating an exercise program. Yes, we hate it until we've been doing it awhile and start to reap the rewards of feeling lighter on our feet, more positive energy coursing through ourselves, a sense of elevated aliveness, perhaps even possibly experiencing regular bouts of joy (toxins clearing out of our system). A regular practice (habit) of anything takes 21-30 days to stick.

In a follow up post, I'll address the bag lunch rut and give some suggestions how to transform childhood comfort foods into healthy, life-giving adult comfort foods. Foods that are more anti-inflammatory and have a higher alkaline pH ratio.

Plating: Procurement to Plate, the Joy of Partaking III

Why do we bother to imagine and intend how a plate presents?  It's the food that matters, right?  It's the  components  we bothered to prepare that get our saliva started, bile juices turning, that promote the digestive process.  What does it matter what it looks like as long as my body and a meal are in gear?

We humans discount the impact of subtle (and gross) impressions on our being.  Impressions are a food unto themselves.  They satiate a deeper hunger, a hunger that isn't always at the forefront of ourselves.  I saw this when I was a nurse in a hospital.  Patient's fragile states and reduced appetites were often impacted not by the food so much as the presentation.  I saw patients lose their appetite if the meal was huge (imposing, overwhelming).  Countering this, I saw patients gain an appetite when color, care and balanced portions were presented.  It's an energy thing, I think.  A patient's energy is so sensitized due to their illness; they pick up on, register (possibly assume?) the energy of the plater, the server, the preparer of the meal.  When it is mechanical, uncaring it's unappetizing.  Institutional food is not unappetizing solely because it's mass produced, but also because it's mass delivered in an often coarse way.  The automatic and unmindful way we partake of meals or food as a general population has become commonplace.  And so it is reflected in our institutions.  When we become more sensitized to the sacred event in a meal and all the parts thereof,  the event becomes something else.  We become something else other than food shoveling automatons.  A meal is (could be / should be) a sacred event; a nurturing of our being through deep nourishing impressions and thoughtful, balanced nutrients.

When imagining a meal, the long view of how it will be served and how it will end up on a plate is necessary.  Whereas three components on a plate are traditional, a fourth (or more) component makes it a party, a feast.  Keeping intact the original shape and size of at least one component supports the other components which have undergone chopping and/or shrinking (a transformation).  Alternately, if all the components are roughly the same size and whole, it is less interesting and appealing than when one or two have been altered in size and/or texture.

It might be helpful to look at the components of a meal as playing a role.  There is the "hero" on the plate and the supporting players.  The supporting players enhance, even elevate the hero.  They are sometimes the sublime foil for the hero or each other.  They do this through complimenting color, texture, size and shape and of course flavor.  An example of this would be the sweet/sour/pungent accompaniment to meat, such as a chutney or a sauce/gravy.  This is a complex foil.  Complex in color and flavor.  Often the simplicity of a steamed vegetable unadulterated, brings relief to one's gastronomy when the other offerings have more complexity.  

As far as plating goes, harmony and balance are achieved in a meal when proportions are considered in relation to the whole, when colors are complimentary, when texture and shape are varied.  This might seem like a lot to consider and possibly fussy.  Fuss happens when tension moves in.  In a relaxed state, the right everything is available.  There is no hyper considering, worrying, over-concern.  Hence, no fussiness.  Considering the relationship of the meal's components as full and dimensional as well as being sometimes complex, is not the same thing as being overdone or fussy.  Overdone can be loading a pancake with so much fruit, that it does not allow the complex carbohydrate to have a voice of its own.  Or drowning the hero (protein) in a sauce that overbears upon the prime attraction.  Too much.  Not enough thought, restraint, or care-- or perhaps a capitulation to impulsive desire.  The food's end result will always show us the truth of the matter.

There are always surprises in cooking.  The colors you thought you were going to get don't happen or aren't pleasing.  Something shrinks in cooking you didn't expect.  The relationship of the components isn't finding balance on the plate.  Wonderful quandaries!  It allows us to reconsider what is required.  It asks us to sensitize ourselves to what is and to move from there in an open inquiry.  Quite often, the simplest of things like a leaf of parsley, a sliver of orange rind pulls everything together.  What to use?  How to decide?  Relationship should be what dictates the creative impulse.  If parsley was used in one of the components-- to have parsley at its simplest, expressed on another component would speak volumes.  It would be sublimely related. We aren't bringing something entirely foreign, but something, somehow related.  It's an interesting study to soften and open to what is and what the plate asks for.

photo credit:  Lalu Danzker

Service is an interesting consideration.  Do we plate before reaching the table, attempting to  control the received impression?  Or does the meal call for a family-style delivery?  Platters and bowls of the meal's components on the table to individually serve from?  This latter prospect invites a sense of abundance and also a different type of interaction among the meal's participants (things have to be passed to others, conversation ensues).  Every meal calls for its own type of service.

This post and most of the posts I write on food (hopefully) invite you into a sensitization, a receptive mode:  this state is the human gift.  All people have this as a propensity, it is part of our human inheritance.  Receptivity to impressions of food is just one facet of the prism of our existence.  It's a good place to practice the process of opening, sensitizing and receiving impressions and will carry over to all relationships (inner and outer) as its value is recognized.

Herbs: Nutrient packed flavor

To me, the major must in having a culinary garden, is having fresh herbs to cook with.  Most people are familiar with the basic uses of parsley. basil, chive and with the popular trend of eastern and south of the border cuisine, cilantro.  But, there are myriads of other herbs, easily grown in a window box or kitchen window that not only add adventure and flavor to our food, but pack a wallop in nutritional value to our diets.

Many ordinary herbs have tremendous vitamin, mineral and electrolyte composition.  Following are four basic herbs, their nutritional properties and nutrient value.  (Information gleaned from: http://www.nutrition-and-you.com/healthy-herbs.html)

BASIL (Ocimum basilicum)

Nutritive value per 100 g. (3.5 oz)

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Vitamins
Folates	68 µg	17%
Niacin	0.902 mg	6%
Pantothenic acid	0.209 mg	4%
Pyridoxine	0.155 mg	12%
Riboflavin	0.076 mg	6%
Thiamin	0.034 mg	2.5%
Vitamin A	5275 IU	175%
Vitamin C	18 mg	30%
Vitamin E	0.80 mg	5%
Vitamin K	414.8 µg	345%
Electrolytes
Sodium	4 mg	0%
Potassium	295 mg	6%
Minerals
Calcium	177 mg	18%
Copper	385 mg	43%
Iron	3.17 mg	40%
Magnesium	64 mg	16%
Manganese	1.15 mg	57%
Zinc	0.81 mg	7%

•   Basil leaves contain health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene, and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.

•   An important essential oil, eugenol has been found to have anti-inflammatory function by acting against the enzyme cycloxygenase (COX), which mediates inflammatory cascade in the body. This enzyme-inhibiting effect of the eugenol in basil makes it an important remedy for symptomatic relief in individuals with inflammatory health problems like rheumatoid arthritis, osteoarthritis, and inflammatory bowel conditions.

•   Oil of basil herb has also been found to have anti-infective functions by inhibiting many pathogenic bacteria like Staphylococcus, Enterococci, Shigella and Pseudomonas.

•   Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping mineralization process in the bones.

•   Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

•   Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.

•      

Rosemary herb (Rosmarinus officinalis)

•       Nutritive value per 100 g.

•       (Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	131 Kcal	6.5%
Carbohydrates	20.70 g	16%
Protein	3.31 g	6%
Total Fat	5.86 g	20%
Cholesterol	0 mg	0%
Dietary Fiber	14.10 g	37%
Vitamins
Folates	109 µg	27%
Niacin	0.912 mg	6%
Pantothenic acid	0.804 mg	16%
Pyridoxine	0.336 mg	26%
Riboflavin	0.152 mg	12%
Thiamin	0.036 mg	3%
Vitamin A	2924 IU	97%
Vitamin C	21.8 mg	36%
Electrolytes
Sodium	26 mg	2%
Potassium	668 mg	14%
Minerals
Calcium	317 mg	32%
Copper	0.301 mg	33%
Iron	6.65 mg	83%
Magnesium	91 mg	23%
Manganese	0.960 mg	42%
Zinc	0.93 mg	8.5%

 Note the mineral and Vitamin A values!

Thyme herb (Thymus vulgaris)

Nutritive value per 100 g. ORAC value 27426,

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	101 Kcal	5%
Carbohydrates	24.45 g	18%
Protein	5.56 g	10%
Total Fat	1.68 g	8.4%
Cholesterol	0 mg	0%
Dietary Fiber	14.0 g	37%
Vitamins
Folates	45 µg	11%
Niacin	1.824 mg	11%
Pantothenic acid	0.409 mg	8%
Pyridoxine	0.348 mg	27%
Riboflavin	0.471 mg	36%
Thiamin	0.48 mg	4%
Vitamin-A	4751 IU	158%
Vitamin-C	160.1 mg	266%
Electrolytes
Sodium	9 mg	0.5%
Potassium	609 mg	13%
Minerals
Calcium	405 mg	40.5%
Iron	17.45 mg	218%
Magnesium	160 mg	40%
Manganese	1.719 mg	75%
Manganese	106 mg	15%
Zinc	1.81 mg	16.5%

•   Thyme contains many active principles that are found to have disease preventing and health promoting properties.

•   Thyme herb contains thymol, one of the important essential oils. Thymol has been found scientifically to have antiseptic, and anti-fungal characteristics. The other volatile oils in thyme include carvacolo, borneol, and geraniol.

•   Thyme contains many flavonoid phenolic antioxidants like zea-xanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme herb has one of the highest antioxidant levels among herbs, a total ORAC (Oxygen Radical Absorbance Capacity) value of 27,426-µmol TE/100 g.

•   Thyme is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation.

•   The herb is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid.

•   Thyme provides 0.35 mg of vitamin B-6 or pyridoxine; furnishing about 27% of daily recommended intake. Pyridoxine keeps up GABA (beneficial neurotransmitter in the brain) levels in the brain, which has a role as stress buster.

•   Vitamin-C (266% RDA!) helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

•   Vitamin-A (158% RDA) is a fat-soluble vitamin and antioxidant that is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in flavonoids like vitamin A and beta-carotene helps protect from lung and oral cavity cancers.

•  

Sweet marjoram herb 

(Origanum majorana), dried leaves,

•       Nutritive value per 100 g.

•       (Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	271 Kcal	13.5%
Carbohydrates	60.56 g	46.5%
Protein	12.66 g	22%
Total Fat	7.04 g	23%
Cholesterol	0 mg	0%
Dietary Fiber	40.3 g	106%
Vitamins
Folates	274 µg	68.5%
Niacin	0.902 mg	25.75%
Pantothenic acid	0.209 mg	4%
Pyridoxine	1.190 mg	91.5%
Riboflavin	0.316 mg	24%
Thiamin	0.289 mg	24%
Vitamin A	8068 IU	269%
Vitamin C	51.4 mg	86%
Vitamin E	1.69 mg	11%
Vitamin K	621.7 µg	518%
Electrolytes
Sodium	77 mg	5%
Potassium	1522 mg	32%
Minerals
Calcium	1990 mg	200%
Copper	1.133 mg	126%
Iron	82.71 mg	1034%
Magnesium	346 mg	86.5%
Manganese	5.433 mg	236%
Zinc	3.60 mg	33%

 Note the impressive mineral (and vitamin) content of Marjoram in the above chart.

•   The herb contains many notable phyto-nutrients, minerals, and vitamins that are essential for optimum health and wellness.

•   The herb parts contain certain chemical constituents like eugenol sabinene, α -terpinene, cymene, terpinolene, linalool, cis-sabinene hydrate, linalyl acetate, terpinen-4-ol and terpineol. These compounds have been known to have anti-inflammatory and anti-bacterial properties.

•   Fresh herb has high levels of vitamin C (ascorbic acid); provide 51.4 µg or 86% of RDA per 100 g. Vitamin-C is one of the powerful natural anti-oxidant help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing, and anti-viral effects.

•   Marjoram herb contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. 100 g of dry marjoram leaves carry 8068 IU or 269% of DRI levels of vitamin-A. Carotenes, xanthins, and lutein are powerful flavonoid anti-oxidants. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, and various disease processes.

•   Vitamin-A is known to have antioxidant properties and is essential for healthy eye-sight. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural foods rich in vitamin A and carotenes are known to help protect from lung and oral cavity cancers.

•   Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective light-filtering functions. It has proven beneficial action against age-related macular disease (ARMD), especially in the elderly.

•   Sweet marjoram is one of the richest herbal sources for vitamin K. 100 g of dry leaves provide about 518% of recommended daily intake. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease by limiting neuronal damage in the brain.

•   Marjoram herb carry good amount of minerals like iron, calcium, potassium, manganese, copper, zinc and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Furthermore, its leaves are an excellent source of iron, contains 82.71 mg/100 g (about 1034% of RDA). Iron is an important co-factor for cytochrome oxidase enzyme in the cellular metabolism. In addition, being a component of hemoglobin inside the red blood cells, it determines the oxygen-carrying capacity of the blood.


Every plant, herb or otherwise, is a little different tasting than the one before.  What is exciting about using fresh herbs is sensing the amount to use and adjusting to it's subtle variations depending on what was at market this week.  Fresh herbs are generally one-third less concentrated in flavor than dry herbs.  There is a lot of leeway playing with amounts of fresh for the most part.  It's a lot harder to overdo seasoning with fresh herbs than it is with the dry variety.  When I go to market and have chosen what interests me, I immediately high-tail it to the herb fridge and check out what is there and how they're looking and start formulating a plan. Sometimes, I put back an eggplant if the basil doesn't look too good and choose something I know will go with the vibrant thyme or tarragon I see.  Herb availability often dictates what I prepare for a meal.

If you aren't experienced in using a lot of different fresh herbs, it's trial and error.  Generally, there are Mideastern flavor profiles, Mediterranean, Southwestern, Provencal flavor profiles, etc.  Whereas these are good to know, I like to play outside the box and that is trial and error.  Rarely will the use of fresh herbs create a disaster.  Although, as a young cook trying to impress my parents with an Italian dinner, I did use way too much basil in the homemade tomato sauce.  I didn't know about the oils in fresh basil that would turn bitter upon cooking.  In a panic, I called my Italian neighbor to ask her how to remedy my faux paux and she said carrots:  something sweet to counter the bitter.  So, don't overuse (cooking) fresh basil, just sayin....

Please look at:  http://www.nutrition-and-you.com/healthy-herbs.html for a comprehensive nutritional analysis of most ordinary kitchen herbs.