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Welcome to the DebiLyn Smith blog site. If you like what you read here, check out her website at

Sunday, November 11, 2012

Q 10 Co-enzyme

I was told by the Nutritionist to take Q-10 during chemotherapy to protect my heart from damage. Lately, I've been reading more about Q-10 and the amazing benefits it can provide:

Coenzyme Q-10 is an important vitamin-like substance required for the proper function of many organs and chemical reactions in the body. It helps provide energy to cells. Coenzyme Q-10 also seems to have antioxidant activity. 
Coenzyme Q-10 (CoQ-10) is naturally found throughout the body, but especially in the heart, liver, kidney and pancreas.  It is eaten in small amounts in meats and seafood. Coenzyme Q-10 can also be taken as medicine. As we age, we lose the amount of Q-10 in our system.

Many people use additional coenzyme Q-10 for treating heart and blood vessel conditions such as congestive heart failure  (CHF), chest pain (angina), high blood pressure,, and heart problems linked to certain cancer drugs. It is also used for diabetes, gum disease (both taken by mouth and applied directly to the gums), breast cancer, Huntington’s disease, Parkinson’s disease, muscular dystrophy, increasing exercise tolerance, chronic fatigue syndrome (CFS), and Lyme disease. Some people think coenzyme Q-10 will treat hair loss related to taking warfarin, a medication used to slow blood clotting.

 Q-10 might also increase energy. This is because it has a role in producing ATP, a molecule in body cells that functions like a rechargeable battery in the transfer of energy. Coenzyme Q-10 has been tried for treating inherited or acquired disorders that limit energy production in the cells of the body (mitochondrial disorders), and for improving exercise performance.

Some people have also used coenzyme Q-10 for strengthening the immune systems.
To know more, ask your local nutritionist. 

Borrowed from WebMed:

Quinoa- A Complete Protein

(Pronounced keen-wa)

 Quinoa is a seed derived from a vegetable related to Swiss chard and spinach. Maybe that's why it has so many healthy properties.
Native of South America, Quinoa is used like a grain in cooking and is considered one of the grains and cereals food group. It has more protein than rice, millet or wheat and contains all nine essential ammino acids, not to mention riboflavin, selenium, iron and magnesium.
It's gluten-free and non fattening with a low glycemic index which won't spike your body sugars. Most of the calories are protein and complex carbohydrates which break down slowly in your digestive system. 

Serve quinoa like you'd serve rice: as a side, in soups, salads or wraps or eat like oatmeal. Use quinoa flour in gluten-free cooking. 

The main drawback to quinoa is that the seeds are covered with saponins, which are plant compounds that foam when they're mixed with water, similar to soap. The saponins won't hurt you if you consume them, but they give a bitter flavor to the quinoa seeds. Rinsing them well before cooking will fix this problem.
1 cup dry quinoa yields about 3 cups cooked quinoa. Boil in either 2 cups of water or vegetable or chicken broth for 15 minutes with the lid on.You can check on it periodically and give it a stir without worrying. Let it stand off the heat for five minutes with the lid on and then fluff with a fork. 
Try adding salt or other aromatic spices during cooking: A clove of smashed garlic, a sprig of fresh rosemary, a dash of black pepper.
Can I use my rice cooker to make quinoa?
Yes! Just use the 2:1 liquid to quinoa ratio and follow the instructions on your rice cooker.
Quinoa has a nice chewy texture like rice and is very filling. Once you try it, it might become a healthier staple choice  in your kitchen.