Tuesday, June 30, 2009
Acetaminophen May Do More Harm Than Good
Many people take for granted the presumed safety of over-the-counter painkillers. But the FDA says acetaminophen is the leading cause of liver failure in the United States, sending some 56,000 people to the emergency room every year. It's the stuff of Tylenol and many other medications. AP reports the agency is now pondering how to better regulate it with better warnings, lower doses or bans on some medications, particularly those that combine acetaminophen with other drugs, as in NyQuil or Theraflu.
Labels: acetaminophen, liver, liver failure, painkillers, study, tylenol
What Is Lecithin?
Lecithin is found in many animal and vegetable sources, including beef liver, steak, eggs, peanuts, wheat germ, yeast, cauliflower, and oranges. Commercial sources for lecithin may come from soybeans, egg yolk, or brain tissue.It is also used in food preparation to create products such as baked goods, chocolate, margarine, and mayonnaise because of its ability to moisturize, preserve, and emulsify. It is a key ingredient in cooking spray—the substance used to replace oils, margarine, and butter in sautéing and baking.
Lecithin is also used in medical practice as well as in other commercial products, such as plastics, pharmaceuticals, pesticides, cosmetics, soap, and paints. For these applications, it is extracted from eggs or soybeans. Lecithin is also sold in powder, grain, liquid, or capsules as a dietary supplement.
As a dietary supplement, lecithin is claimed to have a number of roles, including improving cardiovascular health, relieving the symptoms of arthritis, and improving liver function. But it is primarily offered as a supplement to assist in weight loss and to provide boosts in fat metabolism, despite the fact that these claims are made without the presentation of any scientific evidence to show that lecithin is effective in weight loss and fat metabolism. Additionally, some claims have been made for soy lecithin improving the metabolism of cholesterol, although the studies that supported this have had their methodology called into question.
Despite this, lecithin does have a crucial role in the human body, approximately 30% of our brain weight and 66% of our liver fat is lecithin. In addition, lecithin is an essential constituent of every human cell. Yet the American Heart Association believes that lecithin is best obtained naturally through foodstuffs, rather than through supplements, and no Recommended Daily Allowance has been set by the Food and Drug Administration.
High doses of lecithin of over 25 grams per day can cause negative side effects, including nausea, stomach upset, diarrhea, and vomiting. Another danger to a very small portion of the population with an extreme soy allergy. Although most people with soy allergy are allergic only to soy protein, and therefore not affected by soy lecithin, people who are extremely allergic to soy may also be sensitive to soy lecithin and experience an allergic reaction
SourceLabels: cauliflower, egg yolks, essential nutrient, lecithin, liver, nutrients, yeast
Soy Derivatives Do Not Equal The Benefits of the Whole Soybean
World's Healthiest Foods, a site dedicated to eating whole foods to achieve good health, provides some insight on many of today's meat substitutes - i.e., TVP, soy protein isolate, et al.An ever-increasing number of processed foods contain soy components that have been extracted from whole soybeans and altered for manufacturing purposes. Anyone regularly eating a variety of processed foods is very like to be consuming these soybean "piece parts" that bear little resemblance to naturally occurring, whole soybeans.
Included in this list of "piece parts" are isolated soy protein, soy protein concentrate, textured soy protein (sometimes called textured vegetable protein or TVP), soy flakes, soy milk powders, and other extracts from the soybean that have little to do with its whole food benefits.
In addition to these unnaturally fabricated soy components, there's been an increasing tendency in the marketplace to devalue soy for any of its unique health benefits, and to treat it instead like nothing more than a meat substitute. This approach leads to the manufacturing of soy products that are less and less comparable to traditionally fermented, whole soy foods in terms of nutrition and health benefits. Parts of the soybean are now found in literally thousands of packaged foods, along with marketing statements about the value of soy. But these isolated parts of the bean do not count as the food itself.
Labels: fermented, frankenfoods, healthy diet, meat substitute, soy protein, soybeans, TVP, vegetarian
Monday, June 29, 2009
Do You Know About Fennel?
Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially in France and Italy. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace.Fennel's texture is similar to that of celery, having a crunchy and striated texture.
Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.
Source
Labels: anise, fennel, healthy food, licorice, Mediterranean Diet, vegetable
Friday, June 26, 2009
The Milk Myth
A recent study claims that young adults are not drinking enough milk -- that is, if you read what the media reports. But if you really read the study according to the lead author Nicole Larson, it's calcium they're lacking. The words "milk" and "calcium" are often used interchangeably in the popular press. But while milk is a calcium source, no standard other than that of the National Dairy Council considers it the best calcium source.
The suggestion that you need to drink three glasses of the secretion of a cow's mammary glands in order to be healthy is a bit outrageous and doesn't fit the human evolutionary profile. In fact, most humans around the world cannot easily digest cow milk.
Yogurt has more calcium than milk and is easier to digest. Collards and other greens also have about as much or more calcium than milk by the cup. Greens, unlike milk, have the added benefit of vitamin K, also necessary for strong bones. Sesame is also very high in calcium.
When you measure calcium by cup of food product, milk is high on the list. When you view it by calorie, though, milk is at the bottom. A hundred calories of turnip greens have over three times as much calcium as 100 calories of whole milk.
Labels: calcium, Collard Greens, cows, eating healthy, green leafy vegetables, Green veggies, healthy food, milk, sesame seeds, turnip greens
How To Read a Personal Care Label
- Start at the end where preservatives are listed. Try to avoid:
- Words ending in “paraben”
- DMDM hydantoin
- Imidsazolidinyl urea
- Methylchloroisothiazolinone
- Methylisothiazolinone
- Triclosan
- Triclocarban
- Triethanolamine (or “TEA”)
- Next, check the beginning of the ingredients list. Here you’ll find the soap, surfactant, or lubricant that has been added to make the product work. Try to avoid ingredients that start with “PEG” or have an “-eth” in the middle (e.g., sodium laureth sulfate).
- Finally, read the middle ingredients. Here you’ll look for some common – but not essential - additives that may bring excess hazard: fragrance and dyes. On the label look for “FRAGRANCE,” “FD&C,” or “D&C.”
Labels: environmental working group, EWG, Ingredients, living holistically, personal care, skin care, toxic
Thursday, June 25, 2009
Do You Get Enough Vitamin A?
It's a good thing that vitamin A is found in so many of our foods, so you usually get enough in your diet. Colorful fruits and veggies are great sources of this vitamin. The RDA (recommended daily allowance) for women is 2,310 IU of Vitamin A a day.
Here's a chart of common everyday foods:| Food | Amount | Amount of Vitamin A (in IU) |
|---|---|---|
| Sweet Potato (baked) | 1/2 cup | 15,740 |
| Carrot | 1 medium | 10,255 |
| Acorn Squash | 1/2 cup | 439 |
| Apple | 1 medium | 75 |
| Fresh Apricot | 1 medium | 674 |
| Arugala | 1 cup | 475 |
| Asparagus (steamed) | 6 medium spears | 905 |
| Banana | 1 medium | 76 |
| Beet greens (cooked) | 1/2 cup | 5,511 |
| Red pepper | 1/2 cup | 2,333 |
| Yellow Pepper | 1/2 cup | 150 |
| Broccoli (steamed) | 1/2 cup | 1,207 |
| Butternut Squash (cooked) | 1/2 cup | 10,950 |
| Grapefruit | 1/2 medium | 1,414 |
| Corn on the cob | 1 medium ear | 146 |
| Kale (steamed) | 1/2 cup | 8,854 |
| Spinach (raw) | 1 cup | 2,813 |
| Strawberries (fresh) | 1/2 cup | 10 |
| Plum | 1 medium | 227 |
| Peach | 1 medium | 319 |
| Orange | 1 medium | 295 |
| Watermelon | 1/2 cup | 438 |
| Zucchini (steamed) | 1/2 cup | 1,005 |
Source
Labels: balanced diet, eating for good skin, healthy diet, nutrition, skin care, Vitamin A
Wednesday, June 24, 2009
Tai Chi - Meditation in Motion
Tai chi is often described as “meditation in motion,” but it might well be called “medication in motion.” There is growing evidence that this mind-body practice, which originated in China as a martial art, has value in treating or preventing many health problems. Tai chi is easy to learn and you can get started even if you aren’t in top shape or the best of health. In this low-impact, slow-motion exercise, you go without pausing through a series of motions named for animal actions or martial arts moves. As you move, you breathe deeply and naturally, focusing your attention — as in some kinds of meditation — on your bodily sensations.
Tai chi differs from other types of exercise in several ways. The movements are never forced, the muscles are relaxed rather than tensed, the joints are not fully extended or bent, and connective tissues are not stretched. Tai chi can be easily adapted for anyone, from the most fit to people confined to wheelchairs or recovering from surgery.
Labels: exercise, holistic healing, meditation, muscles, tai chi
Salba -- 5 Things About This Power Food!
- What is it? Salba is the trademarked name for the white seeds produced by a variety of Salvia hispanica L. — the same plant of Chia Pet fame.
What are its health benefits? Gram for gram, Salba contains eight times more omega-3 fatty acids than salmon, 25% more fiber than flaxseed, and six times more calcium than whole milk. Stuffed with protein, antioxidants, and minerals, the seed has been shown to regulate blood sugar levels and blood pressure.
How is it different from a chia seed? Although they have a similar shape and size, Salba boasts 35% more protein and 30% more omega-3s than chia seed. Salba also commands a higher price tag.
What does it taste like? Salba has a bland taste that becomes slightly nutty when baked.
How do you use it? Grown in Peru, Salba is sold in bags and as an ingredient in prepared foods, such as tortillas, breads, pastas, and chips. The whole seed works well sprinkled on salad or cereal, blended into smoothies, and ground into flour for baking.
Labels: calcium, chia seeds, eating healthy, health food, nutritious, Omega-3s, Salba
Do You Want To Know What Chemicals You Are Eating??
A new website from the Pesticide Action Network called What's On My Food shows you the side dish of chemicals you eat with each serving of food (WARNING: you will be AMAZED and HORRIFIED!). Using data from the USDA and EPA, the just-launched site lists the pesticides found on everything from almonds to watermelon.So, you thought you were being "good" by eating oatmeal for breakfast? Well, you also inadvertently ate six different types of pesticides!
Serving broccoli with dinner? That's not all you're getting - add a sauce of 40 pesticides--five of them are known carcinogens and 19 are hormone disrupters.
You'll also see side-by-side comparisons between organic and conventional versions of each food. (Surprise: Even organic produce collects pesticides from the air.) Researchers still haven't determined a "safe" level of pesticides, but many experts think that reducing exposure is a smart move.
SOURCE
Labels: almonds, broccoli, chemicals, fruits and veggies, healthy eating, organic food, pesticides, produce, toxins
Tuesday, June 23, 2009
Dr. Hauschka Natural Skincare Can't Keep Up With Demand!
Natural beauty care products maker Dr. Hauschka is turning down offers for new markets at a time when rivals are struggling to persuade consumers to pay up for cosmetics. Surfing on a green wave of growing demand for organic products from food to furniture, WALA's natural remedies and beauty products are now available in more than 30 countries and keep attracting interest from distributors across the world.
"We have many requests, but we turn down most of them," WALA Chief Executive Johannes Stellmann told Reuters in an interview.
Finding sufficient high-quality ingredients and skilled staff are the main constraints to growth for WALA, which competes with brands like Weleda, Lavera, Logocos, Primavera and Santaverde in the global market for natural cosmetics.
The market has been growing about 16% annually over the past two to three years and generated sales of $6.9 billion in 2007, research and consulting company Organic Monitor said, expecting to see similar growth rates this year.
Full Article HereLabels: Dr. Hauschka, health trend, natural products, skin care
Monday, June 22, 2009
To Go The Distance, Before You Run Give Your Legs a Message,
Running is really tough on your feet and the muscles in your lower legs work very hard and absorb most of the shock. Ignore them and you can end up with cramped, achy, throbbing, or even numb feet, shins, or calves from running. The pain can be both bothersome and even prevent your from getting in a good workout.Do your legs a favor, before you slip on your socks and sneakers, give your feet and lower legs a good rub down. Spend a few minutes on each leg's foot, shin, and calf. Knead your fingertips and the heel of your palm firmly into your muscles to bring blood to those areas, which will warm the muscles up. If the muscles are warmed up, they'll be less likely to ache. Plus, warming up your feet can help prevent injuries while exercising.
Source
Labels: exercise, how-to, living holistically, massage, running
Friday, June 19, 2009
Go Nuts!
What You Will Find In 1 ounce of:Almonds (20-24 nuts): 161 cals, 14g fat, 1g sat fat, 6g protein
Brazil Nuts (6-8 nuts): 183 cals, 19g fat, 4g sat fat, 4g protein
Cashews (16-18 nuts): 160 cals, 13g fat, 3g sat fat, 4g protein
Hazelnuts (18-20 nuts): 180 cals, 17g fat, 1g sat fat, 4g protein
Macadamias (10-12 nuts): 201 cals, 21g fat, 3g sat fat, 2g protein
Peanuts (28 nuts): 166 cals, 14g fat, 2g sat fat, 7g protein
Pecans (18-20 halves): 198 cals, 21g fat, 2g sat fat, 3g protein
Pine nuts (150-157 nuts): 188 cals, 19g fat, 1g sat fat, 4g protein
Pistachios (45-47 nuts): 159 cals, 13g fat, 2g sat fat, 6g protein
Walnuts (14 halves): 183 cals, 18g fat, 2g sat fat, 4g protein
Source
Labels: Calories, healthy diet, healthy food, healthy snacks, Nuts, protein
Thursday, June 18, 2009
Disturbing News About Antibiotics and Livestock
Conventional cattle ranchers and pig and chicken farmers routinely feed their animals a steady diet of antibiotics to prevent illness and help them grow fatter faster. But as consumers become more obsessed [or just aware] with what they eat, including an insatiable hunger for meat and chicken raised naturally, without drugs, more producers are promoting their products as antibiotic free.But is there truth in advertising?
Even producers who have eliminated antibiotics may be using other bacteria-killing compounds in the anti-microbial family, which have a murky definition under the law. Although not all anti-microbials are defined as antibiotics by the Food and Drug Administration, their use opens up a minefield of issues.
Among them:
-- Anti-microbials are not listed on labels.
-- They work the same way as antibiotics.
-- Many people consider them to be harmful to the environment.
"The only way to know if a producer is using anti-microbials is to call the manufacturer and ask them," said Urvashi Rangan, a scientist for the nonprofit Consumers Union.
"A manufacturer doesn't have to list it on the label even if they're making an antibiotic-free claim. And as far as we're concerned, if you're using a drug to kill a parasite or a micro-organism and you're making a 'no antibiotics' claim, you're being misleading."
While scientists debate the pros and cons of using any bacteria-killing drug in food animals, most agree that the only difference between antibiotics and anti-microbials is purely one of semantics.Full Article
Labels: antibiotics, eating healthy, hormones, meat, toxins
Guide to Plastic!
Plastics, as used for food preparation and storage, have been linked to a sobering list of health conditions: hormonal imbalance, heart disease, impaired brain development, altered development of sexual organs, and various cancers.So what should you do?
Plastics of different types are assigned corresponding resin numbers. The types, 1-7, look something like this.
- #1 polyethylene terephthalate – aka PET/PETE – soda bottles, mouthwash bottles, bottled water, etc.
- #2 high density polyethylene – aka HDPE - milk jugs, household cleaner and detergent bottles, shampoo bottles, etc.
- #3 polyvinyl chloride – aka V/PVC – meat packaging, some household cleaner bottles, rigid plastic containers, household pipes, etc.
- #4 low density polyethylene – aka LDPE – newspaper bags, grocery bags, sandwich bags, cling wraps, frozen food bags, etc.
- #5 polypropylene – aka PP – yogurt/sour cream tubs, ketchup bottles, medicine bottles, etc.
- #6 polystyrene – aka PS – coffee cups, packing peanuts, to-go containers, etc.
- #7 “other” (Category assigned for mixed plastics or plastics introduced after 1987. The category includes polycarbonate, plant-based polylactide and other new hard plastics.) – baby bottles, water cooler bottles, rigid containers for food storage, lining for canned food, etc.
Are there better / worse options?
Although you’ll find criticism/skepticism about every category in some corners, most experts believe that better bets include #2 (HDPE), #4 (LDPE) and #5 (polypropylene) plastics because they appear to be more stable and less prone to leaching when used properly.
Of high concern are PVC (#3), polystyrene (#6) and the polycarbonate plastics (subcategory of #7). PVC contains phthalates, known endocrine disruptors and carcinogens, that present a particular risk to children. As for polystyrene, studies have linked this plastic to cancer, neurological damage and reproductive issues (PDF). And we’ve all likely heard the debate about BPA, a component of polycarbonate plastics. Although industry has fought the link tooth and nail, it’s becoming clear that BPA can seriously impact hormonal balance and reproductive function. (1, 2, 3)
Finally, some research suggests that a common plastic for water bottles, PET plastics, leach estrogenic compounds. These compounds, xenoestrogens, can disrupt hormonal balance in both men and women, although the single use of these plastics may lessen the overall leaching impact on consumers.
So, what can you do to prevent leaching? First off, there’s your own use of plastic. Use plastic containers only in accordance with their originally intended use (e.g. Don’t reheat a microwave dinner container or wash a single use water bottle and use it over and over – especially after continual washing in a hot dishwasher.) Second, avoid heating any plastic whenever possible or storing hot food/drink in plastic containers. In much of the “leaching” research, plastics are heated to high temperatures for long stretches of time, but even brief heating can be enough to allow chemical shedding of sorts. Remove plastic packaging and use a good old glass bowl or stove top pot for heating and a regular mug instead of a foam cup for your morning coffee. (And use a plain paper towel, preferably unbleached, to cover food in the microwave rather than plastic wrap.) The same goes for storage. (A liquid or moist food item has the potential to absorb more from its container than loose “dry” items.) Acidic food reacts more with the materials it comes in contact with. Keep your tomatoes and juices preferably in glass. Finally, look into alternatives to plastic bags like wax paper sandwich bags or stainless steel Bento boxes. (Just be sure to wrap those acidic foods in wax paper before storing them in stainless steel or aluminum.)
Read Full Article on Mark's Daily Apple!
Labels: BPA, healthy cooking, living holistically, microwave, plastic, PVC, toxic, toxins
Wednesday, June 17, 2009
"No Family History" Will Make You Think Twice About Your Cosmetics
Why Nuts?? Why Not Nuts?!
Nuts Contain: - Excellent fats that boost mental clarity, love your liver, and help your heart.
- Protein and fiber
- Selenium. This mineral activates an antioxidant called glutathione peroxidase (really, really good at helping fight free radical oxidation in the body). Some, studies suggest selenium might even help fight cancer.
- Antioxidant E and vitamin A. Since these are fat-soluble vitamins (meaning they only work with fat), nuts are nature’s perfectly engineered delivery systems.
The best nuts:
- Hazelnuts, filberts, Brazil nuts, walnuts, almonds
Less-nutritious (but sort of decent) nuts:
- Peanuts (not actually a nut), pine nuts, cashews
About an ounce a day is a reasonable portion size - think one small handful.
Labels: almonds, Anti-oxidant, brazil nuts, cashews, healthy diet, healthy fats, healthy food, Nuts, peanuts, selenium, Vitamins
And Yet Another Study Reveals - Organic IS Better!
According to the Journal of Applied Nutrition, organically grown fruits and vegetables have significantly higher nutritional content than conventional produce: "Organically grown apples, wheat, sweet corn, potatoes and pears were examined over a 2-year period and were 63% higher in calcium, 73% higher in iron, 118% higher in magnesium, 178% higher in molybdenum, 91% higher in phosphorus, 125% higher in potassium and 60% higher in zinc than conventionally grown produce." In addition, organic meats were not only found to be leaner, but also have about five times the omega-3s.Source
Labels: eating healthy, healthier, living holistically, nutrients, nutrition, organic, organic food
Monday, June 15, 2009
Do You Know What a Lucuma Is?
The lúcuma is a subtropical fruit of Andean origin, sometimes known as lucmo. It is also called "eggfruit" in English, a common name also given to the closely related canistel. The name "eggfruit" refers to the fruits' dry flesh, which is similar in texture to a hard-boiled egg yolk.The lucuma has particularly dry flesh which possesses a unique flavor of maple and sweet potato. It is a very nutritious fruit, having high levels of carotene, vitamin B3, and other B vitamins. The round or ovoid fruits are green, with a bright yellow flesh that is often fibrous, but bears an aftertaste that some find odd and unappealing.
The lucuma is native to the dry subtropical Andean coastal valleys of Peru; introduced later in other South American countries. It grows at temperate elevations, between 1,000-2,400 metres. It has been grown successfully in subtropical foothills of California but attempts at growing lucuma in Florida's climate typically fail. The largest concentration of this fruit is found in Chile and in the Peru. Fruits grown in the Peruvian highlands are considered to be of superior flavor, and are culturally revered.
Wikipedia
Labels: eggfruit, health food, lucuma fruit, nutritious, rare
Do You Eat Meat? Opt for Leaner Cuts (Grass-Fed, Of-Course!).
Beef can be a great source of lean protein as well as iron, zinc, and B vitamins. But you do need to choose the right cut of meat. When at the meat counter, look for top sirloin, eye of round, or bottom round cuts since these pieces of beef generally contain less than three grams of saturated fat and are under 200 calories/3-ounce serving. Pay attention to the grade of the beef as well. The label prime is not as lean as select or choice grades of beef. If you keep your portion to three ounces, studies have found that you won't raise your cholesterol levels. Once again, moderation is key to healthy living. Opt for grass fed and finished beef if you can find it — it is higher in omega-3 fatty acids.Thanks FitSugar!
Labels: b-vitamins, beef, cholesterol, cuts of meat, eating healthy, healthy eating, lean protein, protein, red meat, zinc
Why Grass-Fed Meat Is Better
A diet high in red meat is just not good for us. But some people need to eat meat. If you're one of them, make sure you select grass-fed meat (not grain-fed or even worse!).According to recent studies, grass fed cattle produce meat higher in beta carotene, vitamin E and omega-3 fatty acids than meat produced from cattle raised by conventional ranching techniques. Conventional ranching techniques means cows raised in lots and fed mostly corn and processed feed.
According to Michael Pollan's well known book The Omnivore's Dilemma, cows evolved to eat grass and roam around in pastures. When cows eat grass they are leaner animals and produce leaner meat, which translates into healthier protein for us. Corn creates fat marbled meat, but the corn also upsets the cows four stomachs. Which in turn, leaves cattle more prone to infections, hence the increase in antibiotics given to cows. Historically speaking, corn was not the major feed for cows until after WW II, which is relatively recent in the grand scheme of things.
Unfortunately, the label/term grass fed is not currently regulated by the USDA. Ranchers and farmers raising grass fed animals are lobbying hard to have the term regulated. So your best bet is finding a ranch close by that raises grass fed cattle. If you are interested in finding grass fed beef produced close to you - check out Local Harvest.
Thanks FitSugar!
Labels: beef, corn, eating healthy, Fat, grains, grass-fed, healthier, meat, Michael Pollan, organic farms, red meat
Friday, June 12, 2009
Simple White Carbs ARE Harmful
Eating a diet rich in carbohydrates that boost blood sugar levels -- foods such as cornflakes or white bread -- may hamper the functioning of your blood vessels and raise your risk of developing cardiovascular disease, a new study suggests.Researchers from Israel's Chaim Sheba Medical Center and elsewhere evaluated 56 healthy but overweight or obese men and women, aged 35 to 60. None had diabetes or a history of hospitalizations for cardiovascular disease.
The researchers fed the men and women on four different mornings, following overnight fasts. They were served either glucose, cornflakes, high-fiber cereal or water, in descending order of glycemic index.
Low-glycemic index foods include oatmeal, most fruits and vegetables, legumes and nuts. White bread, cornflakes and instant potatoes are high-glycemic indexes. The higher the glycemic index, the more that food raises blood sugar levels.
Before and after the meals or the water, the team of researchers measured the functioning of the endothelium, the layer of cells that line the inside of blood vessels. If the endothelial function is poor, it is thought to increase the risk of cardiovascular disease.
The measurement used is called brachial artery flow-mediated dilation (FMD), which measures how well the endothelium is functioning. Researchers also measured the participants' blood sugar levels.
The blood sugar levels before and two hours after the meals were similar, but they were higher at 30 to 90 minutes after the high-glycemic meals.
The FMD was reduced two hours after eating for all groups, but the reduction was more marked after the high-glycemic meals.
The high-glycemic meals, the authors conclude, appeared to impair the endothelial function.
"Based on our study, we do urge consumers to have low-glycemic index carbohydrates instead of high-glycemic carbohydrates for better health and less potential hazards for the vascular endothelial function," said Dr. Michael Shechter, senior cardiologist at The Sackler Faculty of Medicine at Tel Aviv University in Israel.
"The main take-home message is that high-glycemic index carbs are dangerous since they reduce or inhibit endothelial function, which is the 'risk of the risk factors,' leading to atherosclerosis and potentially leading to heart disease," Shechter said.
Full article....
Labels: carbohydrates, complex carbs, diet, glycemic index, healthy eating, white flour
Honeydew or Cantaloupe?
Cantaloupe and honeydew share similar nutritional profiles, except for two main differences-vitamin C and beta-carotene. Cantaloupe contains about twice the amount of vitamin C as does honeydew (37 mg per 100g serving vs 18 mg for that same amount) and about 67 times the amount of beta-carotene (2,020 micrograms for 100g serving vs 30 micrograms). This difference in beta-carotene is significant-if we were looking for a source of this important nutrient, we would look to cantaloupe but not to honeydew as the amount it contains is minimal. Even though cantaloupe contains more vitamin C and beta-carotene, honeydew and cantaloupe are far more similar than different. Both contain approximately the same amount of calories per bite as well as similar amounts of fiber and phenol phytonutrients and similar trace amounts of B vitamins and minerals.
Labels: beta-carotene, cantaloupe, eating healthy, fruits, honeydew, melons, Vitamin C
Thursday, June 11, 2009
Gray Hair -- Blame It On Stress
Those pesky graying hairs that tend to crop up with age really are signs of stress, reveals a new report in the journal Cell.Read More Here
Labels: gray hair, stress, study
All About Baby Steps!
According to a recent study, millions of middle-age Americans find it difficult to follow the recommendations to eat more fruits and vegetables and exercise more. In fact over the last 20 years, middle-age Americans who eat the daily recommended fruits and vegetables has dropped from 42% to 25%! You won’t be surprised to hear that the obesity rate has gone up from 28% to 36%. Eating well should be a lifelong practice, but many people find it challenging to keep up with all of the “rules” of how many fruits and vegetables to eat. It really isn’t that complicated. Telling someone who eats only processed foods might find it difficult to eat 5 servings of fruits and vegetables. Instead, they can start slowly. If eating an apple or broccoli is unappetizing, there are hundreds of recipes that incorporate more whole foods and might sound more appealing to the non-fruit or vegetable eater.
The important thing is that people realize that a diet high in chemicalized artificial junk foods increases one’s risk of developing heart disease or other chronic ailments. Why wait until you get sick to fix the problem? It seems that many people live by the quick fix mentality. They take a pill and eat whatever they want. Sure the pill may reduce the symptoms, but it’s not doing the other 100 things that proper eating and exercise can do for you.
Labels: broccoli, eating healthy, healthy diet, junk food, Obesity, Western diet
Wednesday, June 10, 2009
Doctors Call for Ban on Genetically Modified Foods!!
On May 19, 2009 the American Academy of Environmental Medicine (AAEM) released a landmark position paper signed by physicians across the U.S. calling for a moratorium on GE foods: "Avoid GM (genetically modified) foods when possible... Several animal studies indicate serious health risks associated with GM food... There is more than a casual association between GM foods and adverse health effects. There is causation...The strength of association and consistency between GM foods and disease is confirmed in several animal studies."
Labels: AAEM, genetically engineered, genetically modified, GMO, study, warning
Tuesday, June 09, 2009
Snapshot - UVA vs. UVB Rays
UVA rays: These are less likely to cause sunburn than UVB rays, but they penetrate your skin more deeply. Watch out because UVA rays can go through windows, lightweight clothing, and even your car windshield. Prolonged exposure cracks and shrinks the collagen and elastin in your skin, which is why UVA rays are responsible for signs of aging including wrinkles, saggy and leathery skin, and suns spots. UVB rays: These are responsible for tanning your skin, but they also cause sunburn. UVB rays are the main culprit when it comes to skin cancer. These rays also go through windows, and it doesn't matter if it's cloudy — you're still at risk for exposure.
Thanks FitSugar!
Labels: aging, collagen, skin cancer, sun, sun damage, UVA/UVB
Stating the Obvious!
A Reminder: Why Eating Well is Good for Your HealthIf you’re healthy, you’re more likely to:
• Have more energy to enjoy life and live to your fullest potential.
• Enjoy greater mental clarity for work and play.
• Maintain emotional equilibrium and a pleasant mood.
• Suffer from fewer minor ailments such as colds and allergies.
• Reduce your risk of contracting potentially fatal diseases like cancer and heart disease.
• Age more slowly and gracefully, staving off problems like arthritis and Alzheimer’s.
• Save money by having fewer healthcare bills and less time off work.
• And…look hotter, with clearer skin and a trimmer physique.
Source
Labels: eating healthy, good health, healthy diet
Healthy Fats in Nuts
The fat contained in nuts and seeds is almost exclusively unsaturated, with a good mix of both monounsaturated and polyunsaturated fats. Nuts and seeds typically feature very limited amounts of saturated fat, about 5-15% or less of their total fat content. The proper balance between these types of fats is important, and many people do not get enough of certain types, especially the polyunsaturated omega-3s. Many nuts and seeds-notably walnuts, flaxseeds, hemp seeds, and chia seeds-are rich sources of a type of omega-3 fat called alpha-linolenic acid (ALA), which belongs to the same family of omega-3 fats as the heart-healthy fats-EPA and DHA-you may have heard about in cold-water fish. The omega-3 fatty acids found in nuts and seeds may help prevent heart disease and repeat heart attacks in several ways. Omega-3 fatty acids, including ALA, EPA, and DHA are protective fats that have been found to:
- Lower blood cholesterol and triglyceride levels (when elevated, these are both risk factors for heart disease)
- Decrease platelet aggregation, which, when excessive, can cause "sticky" blood that may form artery-blocking blood clots
- Reduce the formation of artery-clogging atherosclerotic plaque
- Reduce inflammation of the blood vessels and therefore improve blood flow
- And, lower blood pressure.
Labels: ALA, chia seeds, DHA, EPA, healthy diet, healthy fats, hemp seeds, Nuts, Omega-3s, seeds
Monday, June 08, 2009
How-to --> Pure Popped Corn
Take a small brown bag, the kind you use for lunches, and open it up.
- Pour enough popcorn kernels in to cover the bottom of the bag.
- Close the bag by folding the opened end tightly 3 times.
- Place the entire bag in the microwave, with the folded side on the bottom.
- Cook for about 2 1/2 minutes, or until the popping slows down. If it cooks for too long, you'll have yourself a bag of burnt popcorn.
- The popcorn tastes just like it came out of an air popper. Add sea salt for more flavor.
Labels: healthy snacks, how-to, popped corn
What Your Poop Tells You!
OK, so maybe it's not the most pleasant thing to look at or talk about, but your poop can tell you a lot about your health. Pay attention to it!!Types 1 and 2 indicate constipation, with 3 and 4 being the "ideal stools" especially the latter, as they are the easiest to pass, and 5–7 being further tending towards diarrhea or urgency.
Thanks Dr. Oz!
Labels: Bristol Stool Chart, Dr. Oz, Health, poop
Cauliflower May Not be Glamorous But It's Got Loads of Goodness!
Did you know that along with its wealth of vitamins and minerals, cauliflower, like the other cruciferous vegetables, contains powerful sulfur compounds that have repeatedly been found to help prevent cancer?Since 1993, the National Cancer Institute has been demonstrating that prevention, rather than cure, is the way to decrease deaths related to cancer. And they have found the way to prevention is eating the proper foods!
Research on the prevention of cancer as well as diabetes, heart disease, and obesity, all point strongly to the food we eat as a factor that has the potential to cut back dramatically on the rates of these chronic diseases. And some of the best foods for prevention are the sulfur-containing cruciferous vegetables, such as cauliflower. These vegetables contain compounds, including sulforaphane and isothyiocyanates, that help the liver to neutralize potentially harmful cancer-causing compounds and to suppress tumor cell growth and the movement of cancer to other parts of the body (metastasis).
Read More ...
Labels: cancer, cauliflower, cruciferous vegetables, eating healthy, healthy diet, prevention
Sunday, June 07, 2009
If There Were Ever A SuperFood -> Leafy Greens Would Rule the Roost
Though they pack a nutritional punch, leafy greens are extremely low in calories. 100 grams of spinach contains only 23 calories, but it also contains 188% of a person’s daily value of vitamin A and 604% of a person’s vitamin K. In general, leafy greens have numerous vitamins, including many B vitamins and vitamins C, E, and K. They are extremely rich sources of minerals, such as calcium, magnesium, iron, and potassium, and they also provide many phytonutrients, including beta-carotene, lutein and zeaxanthin. Many greens even contain small amounts of Omega-3 fatty acids.
Greens are also packed with fiber. Fiber comes in two types, water-soluble and insoluble. Water-soluble fiber helps lower cholesterol levels and insoluble fiber promotes regularity, so fiber slows digestion and has little impact on blood glucose levels.
Other specific health benefits attributed to greens include:
| Green | Purported Benefit |
| Cilantro | This pungent and spicy herb is also great for your eyes because of it’s lutein and zeaxanthin, which may prevent cataracts and age-related macular degeneration. |
| Collard Greens | A cross between cabbage and kale, collard greens are considered an anti-cancer food because of its cruciferous properties. |
| Kale | Three times as much calcium as phosphorus makes kale a great osteoporosis inhibitor. In addition to kale’s calcium, it is also one of the richest plant sources for vitamin K. Vitamin K is a fat soluble vitamin important to blood clotting; it also builds bones, slows bone loss, and heals fractures, all important to osteoporosis sufferers. In fact, one study showed people who had high vitamin K diets were less likely to suffer hip breaks than people eating low vitamin K diets. |
| Lettuces | There are a variety of lettuces you can enjoy. Besides supporting eye healthy, they enhance skin health and improve immune function. |
| Parsley | Parsley has many of the same health benefits as cilantro and kale. In addition, apigenin, which is an antioxidant flavonoid found in parsley, protects the prostate and may also reduce breast, colon, skin, and thyroid cancers. |
| Spinach | Nutrition Data notes spinach is a strong anti-inflammatory and rich iron source. However, it also contains oxalates, which may bind with the calcium and make the calcium unusable. To learn more, read Oxalates. |
| Swiss Chard | Similar to collard greens, swiss chard is a powerful anti-cancer food. |
The good news about leafy greens is they are versatile and offer many healthful nutrients. Leafy greens are also a major source of chlorophyll and have become increasingly popular in things such as smoothies. They may be your best bet to preserve bone health because they have an excellent calcium and magnesium ratio.
Labels: chlorophyll, cruciferous vegetables, eating healthy, green leafy vegetables, healthy diet, Kale, lutein, spinach, strong bones, swiss chard; greens
Saturday, June 06, 2009
What's In Your Nail Polish?
Do you know that your nail polish probably contains harmful chemicals? Toluene, formaldehyde, and dibutyl phthalate, just to name a few. But growing concern and awareness has spawned demand for a greener and chemical-free manicure. And now there's an cheat sheet to know which brands are safe at the shop or salon. The National Healthy Nail Salon Alliance surveyed product manufacturers and found that 74% of polishes were entirely "three free." Great news!! If you're curious whether your favorite brand is in the clear, print the downloadable card — it's as easy as one, two, three when you cut, fold, and save the wallet-sized sheet as a reference.
Labels: health trend, manicure, nail salons, personal care, toxic, toxins
Friday, June 05, 2009
Starbuck's Getting Healthy(-er) !
On June 30, the world's top coffee chain will begin selling baked goods without high-fructose corn syrup or artificial flavors and dyes, and will introduce salads and other items. "Food has been the Achilles' heel of the company ... That statement will be long buried after we launch this program," Michelle Gass, Starbucks' EVP of marketing, told Reuters on Tuesday.
The new campaign -- which will be promoted with the tag "Real Food. Simply Delicious" -- follows last year's health and wellness push that added food like oatmeal, smoothies and a protein plate to Starbucks' repertoire.
The ingredient changes, which also include removing preservatives where possible, will affect about 90% of the baked goods Starbucks sells and are part of the coffee chain's ongoing efforts to appeal to increasingly health-conscious consumers as recession has damped spending on little luxuries like lattes.
Labels: baked goods, eating healthy, health trend, healthier, high fructose corn syrup, marketing, pastries, recession, Starbuck's
