The Green Tea Health Benefits

By Jason Lee

When you are looking into increasing your overall health then you need to look at green tea health benefits. The unbelievably fantastic benefits for using green tea have been known and utilized for well over 4,000 years.

Green tea health benefits can be taken advantage of in several forms. You can consume green tea as of course a drink but you can also take several different types of supplements including capsules. One of the first benefits that can be attributed to promoting better dental health care as it contains fluoride. Fluoride is a substance that can strengthen your tooth enamel and works extremely hard to help prevent tooth decay. If you consume just one cup of green tea per day you can reduce the formation of plaque in your mouth as well as helping to stop the formation of bacterial infections in your mouth.

The following are some other fabulous green tea health benefits.

Using green tea can help aid in keep your digestion regular and healthy. You will also experience more healthy and regular bowel movements.

Green tea has been well know to be able to assist in the fight against cancer.

If you are looking to lose weight, you should most definitely add green tea in some form to aide in the weight loss process.

If you are looking to finally conquer an acne problem, you can use green tea to help clear up your skin.

Drinking green tea has been said to aide as a protective agent that will help in preventing premature death from serious health issues such as heart disease and several types of cancer.

Aside from some wonderfully green tea health benefits for human you can also be used in order to help keep your kitty's litter box smelling fresh. It can be used to water your plants and produce very healthy growth.

This is just hitting the tip of the iceberg of all the excellent green tea health benefits do a little research on the internet and you are bound to find even more helpful information.

Green Tea Health Benefits

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23.46 | 0 comments

Preserving Fresh Herb Plants

By Peter D Vizard

It is great to have fresh herbs at your fingertips for kitchen and medical use. However it has been said, that all things must come to an end and this applies to the seasons, which means the end of your fresh herbs.

To be able to make the best of the herbs all year round, you will want to know how to preserve them so they can still be used during the colder months.

When to Harvest

The best time to harvest your herb plants is just before flowering, which will occur when the weather begins to cool. Harvesting in late summer will give you the best flavor.

You can also harvest during the growing season to create extra growth start your stock. Cut the stems in mid-morning after the morning dew has dried but before the afternoon sun has started to warm them.

Air Drying of Fresh Herbs

Air drying works best with fresh herbs that have lower moisture content like oregano, rosemary and dill. Herbs with higher moisture will dry better using a dehydrator.

To air dry fresh herb plants use the following steps:

1. Cut the stems and remove any unhealthy leaves.

2. Rinse stems with some cool water,

3. Pat dry completely. Important to ensure no mould occurs.

4. Bundle together in batches of four to six stems, and hold them together with a rubber band. Keep in mind that the stems will shrink as they dry so you will need to check them regularly.

5. Store bunches upside down into brown paper bags that have a number of holes punched in them.

6. Tie the bags closed and hang them up in a warm, well aired room

7. Check them every week or two.

8. Once your herbs are sufficiently dried, store in airtight containers.

Keep the containers away from direct sunlight and use within one year.

Using this process for preserving your herbs, you will be able to enjoy the savory aroma and flavor of home grown herbs year round. Your family will be amazed with how your will have fresh herb taste even in the middle of winter!

Would you like the easy steps on having your own Herb Garden? This is only one of many free articles like information on Fresh Herb Plants from http://www.MyIndoorHerbGarden.com.

Article Source: http://EzineArticles.com/?expert=Peter_D_Vizard

Herb Plants

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23.32 | 0 comments

Are you an emotional eater?

Emotions can be deadly.

At least when it comes to eating.

And the VAST majority of us are "emotional eaters." And that leads to excess bodyfat.

We eat when we are stressed-out.

We eat when we are overly happy.

We eat when we are depressed.

And when you eat like this you can kiss your fatloss goodbye.

There's a 4-minute video that I want you to watch today.

It is touching, funny, and very powerful all at the same time.

And it will help you come to terms with emotional eating.

Go here --

--- > click-here:  http://bit.ly/13UJ6n

P.S. This is a very unique video. I know you will love it.

And I KNOW you will benefit from it.

Please share this with others too.

--- > click-here:  http://bit.ly/13UJ6n

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19.20 | 0 comments

FiveFingers in the Alpine Lakes Wilderness

I recently bought a pair of Vibram FiveFingers Sprint (pictured). They're minimal, lightweight shoes with "toes". They're designed to mimic barefoot walking as closely as possible, while protecting the feet from punctures and abrasion. The soles are thin, flexible and offer no padding whatsoever.

I've always been a barefoot walker, because our feet evolved to be nude (or close to it). Besides feeling amazing, walking barefoot allows the body to express proper biomechanics. My feet have become tougher over time, but I still can't handle a rough trail barefoot.

When I first put the FiveFingers on, my initial thought was "these don't feel as much like being barefoot as I wish they did". Simply having something between your skin and the ground makes your feet much less sensitive. But I got used to them quickly, eventually using them for my parkour training.

I had a few converstions with my parkour instructor Rafe Kelley, during which I realized I had to re-teach myself how to walk and run correctly. Rafe is well-versed in natural human movement due to his background in MovNat, gymnastics, martial arts, strength training, parkour and anthropology. Modern shoes allow us to walk and run in a way that our bodies did not evolve to tolerate. The padding in shoes allows us to take large steps, in which we overshoot our center of gravity and contact the ground in a jarring manner. It also allows us to strike with our heels when we run, which is not comfortable when you're barefoot.

I took the FiveFingers on a 13-mile hike in the Alpine Lakes wilderness with a few friends last weekend. The Pacific Northwest has to be one of the most beautiful places in the world. I was expecting to use the shoes for a few miles and then swap them for my lightweight hiking shoes (Inov8 Flyroc trail runners). The beginning of the trail was really rocky and I thought I was going to have to take them off in the first few hundred yards. Surprisingly, my feet adapted, and although the trail stayed rocky, it became fairly comfortable by the time we had walked a mile.

I found myself thinking about Rafe's advice, and taking smaller steps that strike closer to my center of gravity. Although my strides were shorter, I had no trouble keeping up, and in fact going up the hills was remarkably easy. We gained 3,000 feet of elevation but I never got winded. I had to pay close attention to foot placement, which kept me from looking around much but was actually kind of fun.

After a few miles, I switched to my hiking shoes, with the idea that I should switch before my feet really started to hurt, rather than after. I immediately noticed that going up hills was harder, especially on my calves. My feet felt more cumbersome as well.

Here's me foraging for mushrooms on the trail. This is Laetiporus sulphureus, also known as "chicken of the woods". It's widely eaten in this area. However, my mushroom guide All That the Rain Primises, and More, had this to say about it:

"If you eat and enjoy this moushroom, always cook it thoroughly and do not serve it to lawyers, landlords, employers, policemen, pit bull owners, or others whose good will you cherish!"

I didn't take my chances. If you're going to pick wild mushrooms, make sure you know what you're doing and carry a regional identification guide. "I recognize them from China/Russia/Europe" kills several people a year in the Pacific Northwest. If you're experienced, this area is a mushroom bonanza. I can't set foot outside without stepping on a king bolete (porcini, cep) in the fall.

I ended up switching back to the FiveFingers for the majority of the hike, about 9 miles of it. The soles of my feet were a bit sore by the end (due to stepping on sharp rocks for miles), but my joints and muscles felt remarkably good! I had no joint pain or muscle tightness. I also felt pretty energetic. This was a big surprise, since I haven't done much hiking this year. The next day, my calves were sore, but that was it.

All in all, I really like the FiveFingers. I can wear them in places that require shoes, yet remain nearly barefoot. One potential drawback is the price-to-durability ratio. They cost me $80 and I don't expect them to last a year. That being said, I'm putting a brutal beating on them. Parkour training destroys shoes. The rubber seems to be excellent quality (which you'd expect from Vibram), but it's thin and it has cuts in it for flexibility and grip, which will lower its lifespan. The upper is simply a piece of stretchy fabric that tears easily. I'm willing to deal with the durability issues because the advantages outweigh them [update- several FiveFingers wearers have commented that they actually last a surprisingly long time. See comments].

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19.39 | 0 comments

More than Just Toast

Toast is one of the most popular of breakfast foods because it is easy to make and eat on the go. You can pop some bread down in the toaster while you’re applying your makeup or blow drying your hair. Your kids can even learn to make toast when they are old enough to remove it without getting burned. But, having boring old toast every day with butter can get old, so here are some suggestions to spice up an old standby.

Pizza Toast

Prepared in a toaster oven is the best way to make pizza toast. Before placing bread in toaster oven, top with pizza sauce, mozzarella cheese and pepperoni. Of course you can top with whatever pizza toppings you have on hand. Broil pizza for about 10 minutes or until the cheese is melted. Not very breakfast-y, I know, but my kids love it and eat it for breakfast, lunch and dinner. Plus it’s easy to eat on the go. Just make sure you don’t put too much pizza sauce, and take napkins.

Toasty Fruit Pizza

A twist to traditional fruit pizza is to use toasted bread for the crust and it makes for a healthy breakfast. Spread with cream cheese and your favorite slices of fruit for a healthy meal on the go. It helps save time preparing to have the fruit already sliced.

Easy Breakfast Sandwiches

When you have leftover bacon or sausage, make quick and easy breakfast sandwiches by placing a piece of cheese and meat between two pieces of toast.

Some other toast-topping suggestions that aren’t so traditional include:

· Cream cheese instead of butter

· Apple butter

· Peanut butter and bananas

· Peanut butter and apples

· Peanut butter and honey

· Cheese and mayonnaise

· Applesauce

· Lunchmeat and cheese

To make toast the healthiest possible, choose breads that are whole grain. Also, choose spreads that are low in sugar and fat.

Next time you get stressed out about making breakfast, just think “toast” and all these wonderful suggestions to make toast a bit more exciting!

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05.30 | 0 comments

Green Tea Benefits

Green tea has been used in many countries, and in China people have used green tea for thousand of tears as one of the traditional medicine. Green tea benefits for treat any kinds of disease and makes your body healthier.

There are any kinds benefits of green tea for body, and some of them are:

1. Antioxidant.
Most of the green tea content EGCG or epigallocatechin gallate, and vitamin E that are known as antioxidant for body. Antioxidant can provide protection from cancer and also inhibit the spread of cancer. Antioxidants can neutralize free radicals which free radical is molecule-unstable molecules produced by normal chemical processes the body, cigarette smoke, cosmic radiation or the sun or, and others.

2. Weight loss
Green tea benefit is good also for weight loss through thermo genesis. By speeding up the metabolism green tea helps increase the body's core temperature to help burn more calories. People who consumed green tea were more likely to use up fats as energy, than those who didn't

3. Heart
Green tea benefits to help our heart such as decrease the risk of the strokes, high blood pressure, and LDL (bad) cholesterol levels, where it will help to treat atherosclerosis or hardening of the arteries

4. Others
Other green tea benefits as anti aging treat heart disease, diabetes, inflammatory bowel disease, Immune booster, and others

Too much drink green tea can cause difficult to sleep, because green tea content caffeine but it is not as high as coffee, so it is good if not drink too much green tea or other foods, because all the foods that eat too much, it isn’t good for body

The supplement of green tea extract also have green tea benefits for body as above, these supplement is content other mineral, vitamins, and nutrients that are health benefit for body.

Green tea benefits

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03.01 | 0 comments

Ischemic Heart Attacks: Disease of Civilization

Or, more precisely, disease of Western industrial civilization.

The scientific literature contains examples of cultures that don't suffer from the chronic non-communicable diseases that are so common in modern societies. Much of what I've read indicates that heart attacks are practically unique to cultures that have adopted industrial foodways and a modern lifestyle, being infrequent or entirely absent in those that have not.

I recently came across an incredible paper from 1964 in the American Journal of Cardiology, titled "Geographic Pathology of Myocardial Infarction", by lead author Dr. Kyu Taik Lee (Am. J. Cardiol. 13:30. 1964). This was published during a period of intense research into the cardiovascular health of non-industrial cultures, including Dr. George V. Mann's famous study of the Masai.

The first thing Lee and his colleagues did was collect autopsy statistics from San Francisco and Los Angeles hospitals. They analyzed the data by race, including categories for Caucasian-Americans (white), Japanese-Americans, Chinese-Americans, and Filipino-Americans. All races had a similar incidence of autopsy-proven myocardial infarction (MI = heart attack), including both silent (healed) and fatal MI. For comparison, they included a table with autopsy data from hospitals in Tokyo, South Japan and North Japan. I'm including the data from Tokyo in the graph because it's also an urban environment, but the finding was the same in all three regions. Here's what they found, by age group: The Japanese had a very low rate of MI compared to both Caucasian-Americans and Japanese-Americans. The rate of MI in Caucasian-Americans and Japanese-Americans did not differ significantly. Thus, location but not race determined the susceptibility to MI.

Next, the investigators collected autopsy data from hospitals in New Orleans, again divided by race. This time they exained Caucasian-Americans and African-Americans. Both groups had a very high rate of MI, as expected, although the African-Americans had a lower rate than Caucasian-Americans. They also collected data from autopsies in Nigeria and Uganda for comparison. Here are the data for men: And for women: Again, location but not race largely determined the incidence of MI. MI was extremely rare in the African autopsies. Here's what they had to say:

There was only 1 case of healed myocardial infarction among over 4,000 adult autopsies in the Uganda series, and only 2 cases of healed myocardial infarction among over 500 adult autopsies in the Nigerian series. In the New Orleans Negro series the occurrence rate was far greater in every sex and age group than in either one of the Negro series in East and West Africa.

Over 4,500 autopsies and not a single fatal MI. If this isn't worth studying, what is? These data should be part of first-year training in medicine and health programs.

To satisfy the skeptics, Lee and colleagues imported hundreds of hearts from consecutive autopsies in Albany (USA), Africa, Korea and Japan. They had an American pathologist analyze them side-by side to eliminate any diagnostic bias. Here's what they found:

In the African Negro series no infarct was found in any age group [out of 244 hearts, 39 over 60 years old]. In the Korean series there were only 2 cases of myocardial infarction [out of 106 hearts] and they were both women... In the Japanese series there were 8 cases of myocardial infarction in 259 hearts. All were men...

In the American sample, nearly 40% of the hearts of men and women over 60 showed signs of MI. The findings of the American pathologist confirmed the international autopsy data, showing that diagnostic bias did not contribute to the results significantly. They also took measurements of the thickness of the coronary artery wall, an index of atherosclerosis. They found that the Americans had the most atherosclerosis, but all cultures had some degree of it and there was overlap in the amount of atherosclerosis between samples. This led the investigators to state:

Myocardial infarction and coronary thrombosis are almost nonexistent in Uganda and Nigeria, and the amount of coronary arteriosclerosis is significantly less in Africans than in whites. However, in the two groups there was some overlapping in the degree of arteriosclerosis. No Africans had infarcts, but some had the same or a greater degree of coronary arteriosclerosis as a few whites who had myocardial infarctions. One explanation for this may be that some difference in clotting or clot-lysis mechanisms is present in the two groups. In a previous study, we showed that the incidence of thromboembolic phenomena in the pulmonary circulation [blood clots in the lungs] was low in East Africans as compared with Americans.

Now, the authors' conclusions:

These data strongly suggest that among the Orientals the environmental factor is playing a major role in the etiology of myocardial infarction and coronary thrombosis. If the genetic factor is an important one, those Orientals who moved to this country many years ago or who were born in this country should still maintain their low occurrence rate of myocardial infarction at least to some extent, and one would not expect to see similar occurrence rates of myocardial infarction in Orientals and whites as old as 50 to 59 years... As with the Orientals, this suggests that for Negroes in the United States environmental factors are more important than genetic factors in the etiology of myocardial infarction.

Africans in Africa and Japanese in Japan = low incidence of MI. Africans, Japanese and Caucasians in the US = high and similar incidence of MI. Genes only influence a person's susceptibility to MI when they live in an environment that promotes MI. Otherwise, genes are basically irrelevant.

What do the traditional diets and lifestyles of Japan and Africa have in common? Not much. Even within Nigeria, the diet varies from heavily starch-based (root vegetables, soaked/fermented non-gluten grains, beans, plantains) to mostly reliant on high-fat dairy and meat. In fact, I believe it's the wrong question to ask. A better question is "what do we eat/do in the US that traditional Japanese, Koreans, Chinese, Polynesians, Melanesians and Africans don't"? For starters, none of them rely on industrial vegetable oils, sugar and wheat to nearly the same extent as modern America. Their food is generally prepared at home using wholesome ingredients and traditional methods.

They probably get more exercise than Americans, even if it's only walking in Tokyo or domestic tasks for women in parts of Africa. Traditional Africans surely get more sunlight and thus more vitamin D. I can't imagine life is less stressful in Tokyo than in San Francisco or Los Angeles.

I really like this study, and I think these graphs should be disseminated as much as possible. I've prepared high-resolution versions in JPEG, Powerpoint and PDF formats. E-mail me (click on my profile for the link) if you would like a copy. Let me know which format(s) you want.

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15.00 | 0 comments

16 Back-to-School Dinner Tips

Is school really just around the corner? You know what that means - early morning scrambles, after-school tizzies and ragged nerves at dinnertime.

It's still possible to have pleasant family mealtimes even after school has begun. Check out these back-to-school dinner tips for busy Moms:

1. Have a meal plan.

The most important key to having relaxed family dinners even on school nights is having a meal plan. This will simplify both food shopping and meal preparation, and help you save money to boot.

If you need help, check out Dine Without Whine's meal and grocery planning service.

2. Try freezer meals.

Cut down on cooking time by cooking large batches and then freezing them for future use.

3. Simplify your schedule.

With school comes extracurricular activities that could have you running - or driving around - like a headless chicken. Keep things to a minimum. Overloading children with too many after-school activities is not good for them. They need downtime too.

4. Get the kids involved in cooking.

Get some help by mobilizing your own troops - your husband and children - as your kitchen helpers. Cooking is an important life skill and now it's bonding time as well.

5. Have an emergency plan.

No matter how well you plan in advance, something always comes up. Plan for that as well. Always have emergency supplies in the pantry so you can throw together a home-cooked meal at a moment's notice.

It could be a frozen dinner you prepared during the weekend. Mine is pasta, a can of tomato sauce and whatever vegetables are in the refrigerator.

6. Post your family schedule.

Keep a large calendar on the wall where you can see every family member's schedule at a glance. It will also help you plan activities around your family dinner times.

7. Set a routine.

Decide on an earlier dinner time, bedtime and wake up time and start following them a few days before school officially begins. This way, everybody's adjusted when the real thing comes.

8. Stay flexible.

Sometimes you just can't afford disruptions to your meal times. An occasional missed family dinner is no big deal - when you know you'll have more throughout the week.

9. Consider school schedules.

Take note of school events and other activities in your family calendar - so you can plan your family dinners with them in mind.

10. Cook once, eat twice.

Every so often, cook a double batch of meals that can easily be transformed into another entree or side dish. For example, roast 2 chickens. Have one for tonight's dinner. Chop up the other for chicken salad for later in the week.

11. Organize your kitchen.

If you haven't done so yet, now's the time to take stock of your kitchen. Make sure the items you use most often are accessible from your food prep area. Replace the tools that are broken, and get those gadgets that will help you get dinner ready faster.

12. Have a special meal.

Make Friday night Teen's night - which means they plan and prepare the meal. That is, if you have teens or any child old enough to prepare meals. They'll learn how to cook, you get the night off (from cooking), and everybody has fun. The  only condition is: everybody has to eat what's prepared.

13. Make it educational.

This idea is for preschool-age kids. Make or buy a special placemat with letter or numbers. Laminate it with Con-Tact paper so it becomes a wipe-off board. Use it only for dinnertimes.

14. More mealtime learning opportunities.

Plan some meals to coincide with specific topics your child is studying in school. For example, on the night after a field trip to a pioneer town, have a pioneer-style meal.

15. Celebrate school successes at dinner.

Celebrate school successes with a special family meal. Prepare the child's favorite meal and prepare a nice dessert. It's more important to have a meal that's relaxed and delicious, than one that tool hours to prepare.

16. Nurture school relationships.

Get to know your children's closest school friends by inviting them to dinner once in a while.

Follow these tips to make family mealtimes simpler, easier and more fun. For meal planning and grocery shopping help, go to Dine Without Whine.

Your monthly subscription includes a weekly meal plan with recipes for main dishes, side dishes, 2 desserts and 2 brunches.

You'll also get a weekly grocery shopping list of everything you need to create the recipes. The list is categorized according to grocery sections, so your shopping will be easier and faster.

For a limited time, you can try Dine Without Whine for a penny. Click here to find out how.

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05.50 | 0 comments

Cleave and Yudkin on Fats

Drs. T. L. Cleave (1906-1983) and John Yudkin (1910-1995) were two diet-health researchers who believed that refined carbohydrate-- and particularly refined sugar-- are behind many modern health problems. They made their case in the scientific journals, as well as in books aimed at the general public. They were also witheringly dismissive of the idea that animal fats could be behind the coronary heart disease epidemic of the 20th century. I'm going to post a few quotes of theirs that I'm particularly fond of, relating to this. I'll start off with a few oldies but goodies from T. L. Cleave's The Saccharine Disease, page 100:

Those who incriminate animal fats in raising the blood lipids and causing coronary disease would have us stop eating the fats that we have been eating from immemorial time, such as the fat found in meat and in the butter and cream derived from milk, and eat instead a whole lot of new oils, mainly expressed from vegetable seeds, many of which oils are alien to us.

From pages 100-101:

The keeping of flocks of sheep, herds of cattle, and other domestic animals, in order to provide a continuity of meat and milk, started with neolithic man many thousands of years before the Christian era... To these fats we are therefore well adapted, quite apart from man, as a hunter, being well acquainted with the fat of animals in evolutionary times far more remote than the neolithic ones.

From page 101:

Contrast with these ancient fats the new oils, mainly expressed from vegetable seeds. Not only are many of these seeds not a natural food for man (e.g., cotton seed and sunflower seed-- and incidentally the sunflower does not even come from the Old World, as we do in the British isles, but from the New), but also the oils expressed from many of them never existed in any quantity before the invention of the modern hydraulic press or the new solvent procedures, and consequently were scarcely eaten in this country before the introduction of margarine, circa 1916, during the First World War. Evolutionarily these oils make us not so much men as the equivalent of a flock of greenfinches, and the evolutionary incongruity is heightened by the fact that the coronary explosion amongst us, as will be seen later, came in since the introduction of just these oils at the period stated, though in margarine they are often saturated by a stream of hydrogen.

Now for a little John Yudkin. From "Dietary Factors in Arteriosclerosis: Sucrose" (Lipids 13(5):370. 1978):

In principle, it is very doubtful that one can in any way profoundly modify the diet of any species, including Homo sapiens, without introducing some hazard. The consumption of large quantities of PUFA [polyunsaturated fat] has been made possible only by the very recent development of sophisticated techniques of cultivating oilseeds, and extracting and refining vegetable oils. Before such techniques were available, these oils made only a small contribution to our diets, as they still do in the poorer countries. We cannot ignore the evidence that the large amounts widely recommended nowadays as a preventive of CHD can produce undesirable effects, such as increasing the risk of gallstones and possibly of carcinomatous changes in the skin. On the other hand, the reduction of the high amounts of sugar that we now consume is not known to be accompanied by any hazard.

Drs. T. L. Cleave and John Yudkin: making sense since 1936.

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19.00 | 0 comments

5 Foods Men Should Be Eating

By Sean Barker

These 5 foods will make sure you are on your way to living a long and healthy life so you can be the strong dad you need to be to keep up with your family.

1. Tomatoes - This plump red FRUIT provides a powerful punch for men especially. Yes, it is a fruit, not a vegetable. If it has seeds, its considered a fruit. You might of heard of the powerful nutrient in tomatoes called lycopene. Lycopene has been show to be beneficial in preventing prostate cancer in men. To absorb this wonderful nutrient the tomatoes need to be broken down such as tomato sauce and tomato juice.

2. Oysters - Don't pass on these slimy sea mollusks just yet. Oysters are a high quality protein source which is great for building lean muscle. They also provide heart healthy omega 3's as well as another prized nutrient that every man should have in their diet. Oysters have been known for centuries as a libido enhancer. This is mainly from the high concentration of Zinc. Most men today are shown to be deficient in this vital nutrient. It aids in testosterone production which gives us men strength and energy in the gym as well as in the bedroom.

3. Brazil Nuts - Nuts are a great nutrient dense snack full of fiber, healthy fats and even protein. Brazil nuts especially are high in selenium. Brazil nuts may contain as much as 544 micrograms of selenium per ounce. Just one Brazil nut will give you your recommended daily allowance of the selenium. This mineral is crucial in antioxidant production in your body to fight off disease.

4. Broccoli - We all hear how good this green cruciferous vegetables is for us. But most men don't really know how beneficial broccoli really is for our health and longevity. More and more evidence is mounting showing the anti-cancer benefits in this super food. Look at broccoli as "nature's brooms" as they are high in fiber, vitamins, minerals and antioxidants that clean your arteries and keep your cells strong and healthy throughout your body.

5. Flaxseed - This little seed is loaded with nutrients. A lot of people know flaxseeds are a good source of healthy fats and fiber. But the mistake they make is eating the seeds whole. For your body to absorb the fats, flaxseeds need to be ground before they are eaten. A coffee grinder is great for this or you can buy organic milled flaxseed. Ground flaxseed is great to add to cereal, oatmeal, burgers, meatballs, shakes and stews. Store ground flaxseeds in the fridge to prevent oxidation of the healthy fats. With all the talk on plastics in our environment and the phytoestrogens they mimic, lignans in flaxseeds help the body get rid of these toxic compounds.

There you have it, The Top 5 Foods For Men that you may not be eating but should...

Learn the "The Truth On Fat Loss, How To Finally Lose That Beer Belly" in this FREE report from Sean Barker at www.dadfitness.com. Sean is a Certified Personal Trainer and a proud and busy Dad. Sean has been involved in the health and fitness industry for over 15 years and have appeared in High Performance Muscle Magazine, been on health and fitness radio shows and was selected as a sponsored athlete by one of the top supplement nutrition companies in the world. His popular Dad Fitness fat loss workouts have helped thousands of Dads around the world lose fat, gain muscle, and get lean in less than 3 hours per week. For more information on the Dad Fitness workouts that will help you burn fat without spending hours in the gym, visit http://dadfitness.rxsportz.com

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05.33 | 0 comments

Turmeric

Turmeric is herbal plant of the ginger family. Turmeric is a native to South Asia, and become the key ingredient for many Malay foods in South Asian recipes. And in non South Asian recipes turmeric is used in dairy products, ice cream, yellow cakes, baked products, biscuits, and others foods.

These herbal plants are growing in this land and forests, especially in teak forests. Many also planted at home; turmeric can grow in low altitude to 2,000 m above sea level. Turmeric is wet trunked plants; grow up to 0.75 m high, with oval-shaped leaves, flowers compound pink or red. Annual herb plants the tuber-shaped main rimpang old yellow or orange light.

Benefits of turmeric

Turmeric is a type of plant medicines that have a lot of benefits such as spices in cooking (especially curry), coloring foods, beverages, textiles and cosmetics and . Other benefits of turmeric are lower blood pressure, asthma drugs, and blood increase, for stomach ache, diarrhea, rheumatism and caecum.

Turmeric can also be used as prevention Alzheimer's disease. Alzheimer's disease is kind of senile diseases commonly occur in people who began to enter the old age. Natural, senility is common to every person because of physical condition of the brain to decrease. It can be slowed, but senescent come with the use of turmeric in curry flavor. Turmeric as a spice in curry that is widely used in many recipes can be felt by the brain to maintain the quality of old age. Evidence is that families are in the Asian countries still having a good memory in old age because they diligently consume curry spices.

turmeric

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21.51 | 0 comments

Healthy Cold Breakfasts that Don’t Involve Cereal

I often don’t have time to make even a 5 minute batch of scrambled eggs, so having some stuff on hand to grab and go is a must in our home. Since eating a bowl of cereal is impossible while driving and I don’t want my kids having an open bowl with liquid in the car, I’ve come up with some healthy, cold breakfasts that are easy to eat on the go. I’m sure you will find them useful as well.

A super easy, no brainer idea is to have sliced fruit on hand. Simply slice up your favorite fruits and place in storage baggies in the fridge for ease and convenience. This takes a little prep ahead of time, but it is worth it on those mornings when you are in a rush. Fruit suggestions are: strawberries, grapes, kiwi, blackberries, raspberries, cantaloupe and other melon, apples and bananas (sprinkled with lemon juice to keep from turning brown) and cherries. Of course you can use whatever fruits your family likes.

Tortilla Roll Ups

A quick and easy way to eat on the go is to use flour tortillas. You can take just about any ingredients you and your family like and roll them in a tortilla. Some suggestions are:

• Peanut butter and jelly
• Cream cheese
• Chopped raw veggies
• Ham and cheese
• Sliced fruit and cream cheese
• Peanut butter and honey
• Sliced Cheese
• Pickles and Cheese
• Applesauce

Other things you should have on hand for those rushed mornings are graham crackers, granola bars, cereal bars, nuts and bagels. You can spread some cream cheese between two graham crackers for added protein and flavor. Nuts are nutritious and full of protein and fiber and are a great way to fill you up quickly. You can find fairly healthy cereal bars in the cereal aisle these days. Be sure to read the label for the sugar and fat content. If you don’t have time to spread some cream cheese on a bagel, eating them plain is still tasty and a good way to get filled up in the morning.

Another way to use up those leftover pieces of chicken or steak is to give them to your family in the morning. They usually taste great served cold and are a good source of protein.

You don’t have to skip breakfast when you don’t have time in the morning. Planning ahead and having items easy to grab will ensure you and your family get a healthy start to the day.

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05.41 | 0 comments

The Diet-Heart Hypothesis: Oxidized LDL, Part II

In the last post, I presented the evidence that oxidized LDL (oxLDL) is a dominant factor in the arterial disease known as atherosclerosis, although probably not the only factor. In this post, I'll describe some of the major contributors to oxLDL.

Polyunsaturated Fats Increase LDL Oxidation

The serum concentration of oxLDL is strongly influcenced by diet. One dietary determinant of oxLDL is dietary polyunsaturated fat (PUFA). PUFA are inherently susceptible to oxidative damage, compared to monounsaturated and saturated fats. The predominant PUFA in the modern diet is linoleic acid, found excessively in industrial seed oils like corn oil, sunflower oil, safflower oil, cottonseed oil and soy oil. LDL is naturally rich in linoleic acid, even in cultures such as the Kitavans who have a very low dietary intake of it. However, LDL content of linoleic acid does correlate with dietary intake, and the Kitavans have a comparatively small amount of linoleic acid in their LDL, relative to industrial cultures.

There have been a number of media reports in the last few years proclaiming that monounsaturated fat reduces LDL oxidation compared to saturated and polyunsaturated fat. This is rather implausible on the surface, so let's take a closer look. There are two ways to measure oxLDL:

1. Measure it directly from the blood
   
2. Take normal LDL from the blood, expose it to copper in a test tube, and see how fast it oxidizes

The first reflects actual oxLDL in the blood, whereas the second reflects "susceptibility to oxidation" and has a dubious relationship with actual oxidized LDL in the bloodstream. This results in statements like the following (ref):

LDL resistance to copper-induced oxidation, expressed as lag time, was highest during the MUFA-rich diet (55.1±7.3 minutes) and lowest during the PUFA(n-3)– (45.3±7 minutes) and SFA- (45.3±6.4 minutes) rich diets.

This was published in a paper by P. Mata and colleagues in 1996. They fed 42 volunteers one of four different diets for 5 weeks each: one rich in saturated fat, one rich in monounsaturated fat, one rich in linoleic acid PUFA, and one rich in linoleic acid plus omega-3 PUFA. They emphasized the finding quoted above, as did the media. But there's an embarrassing piece of data buried in the paper that the authors, and the media, ignored (thanks to Chris Masterjohn for pointing this out). Here's what they saw when they looked directly at LDL oxidation in their volunteers:

Oops! LDL oxidation in the two PUFA groups was increased by more than 31%. The difference between the leftmost two groups and the rightmost two was statistically significant. As one would expect, oxidized LDL is proportional to the amount of PUFA in LDL, which is proportional to dietary PUFA. This somehow got left out of the abstract and media reports. The same investigators published a similar report a year later.

In another diet trial, participants were placed on one of two diets for 5 weeks: a low-fat, high PUFA diet low in vegetables; or a low-fat, high PUFA diet high in vegetables. The authors were forthright about their findings, so I'll let them summarize:

The median plasma OxLDL-EO6 increased by 27% (P less than 0.01) in response to the low-fat, low-vegetable diet and 19% (P less than 0.01) in response to the low-fat, high-vegetable diet. Also, the Lp(a) concentration was increased by 7% (P less than 0.01) and 9% (P=0.01), respectively.

This is the diet mainstream cardiologists have been prescribing to heart attack patients for 40 years. The trials I mentioned above are the only three I'm aware of in which fat quality was manipulated and oxLDL was directly measured (the first two were based on subsets of the same data). They all suggest that replacing saturated fat with PUFA increases oxLDL.

I suspect that the effect has less to do with the decrease in saturated fat and more to do with the increase in PUFA, although there's no way to know for sure. In the Lyon Diet-Heart trial, which I believe was the most successful diet trial of all time, linoleic acid was reduced to 3.6% of calories, but saturated fat was also reduced. Another reason is that there are numerous low-fat, low PUFA, high-carbohydrate cultures that have low levels of atherosclerosis and heart attacks. The Kitavans, for example, don't seem to have heart attacks or strokes (although no autopsies have been done so we don't know how much atherosclerosis they have).

They get 69% of their calories from high-glycemic starchy tubers, and their 21% fat comes mostly from coconut so it's highly saturated. Their blood lipids are low in omega-6 linoleic acid and very saturated. But there's a little surprise in the data: their lipids are full of palmitic acid (saturated), despite the fact that their diet contains very little of it. The reason is that their livers are turning all that carbohydrate into saturated fat, which is what happens when you eat more carbohydrate than you can burn immediately or store as glycogen. The moral of the story is that you don't need to eat saturated fat to have saturated LDL: a high-carbohydrate diet can accomplish the same thing, especially if it has a high glycemic index.

Fat-Soluble Antioxidants Decrease LDL Oxidation

LDL carries fat-soluble antioxidants, predominantly vitamin E and coenzyme Q10 (CoQ10). One form of vitamin E, alpha-tocopherol, slows atherosclerosis in most animal models but has shown equivocal results in human trials. There is even the suggestion that it may increase LDL oxidation under some circumstances. I don't recommend supplementing with vitamin E. However, the first line of antioxidant defense in LDL is provided by CoQ10. CoQ10 unequivocally reduces LDL oxidation in human subjects, and potently reduces atherosclerosis in animal models.

CoQ10 has a special relationship with cardiovascular health. Levels are reduced in individuals with cardiovascular disease and high oxLDL. Whether this is cause or effect, it's difficult to say. However, supplementing with CoQ10 has been repeatedly shown to be effective for high blood pressure and congestive heart failure. There has been one controlled trial of CoQ10 (120 mg/day) supplementation for the prevention of heart attacks, which reduced cardiac events including deaths by 45%, compared to a group receiving B vitamins. The CoQ10 group showed a large reduction in plasma lipid oxidation. This is a promising result and the experiment should be repeated.

CoQ10 is not an essential nutrient, although food does contribute a small portion of our total CoQ10 use. The large majority of CoQ10 is synthesized by the body itself, and this is dependent on a number of essential nutrients, including vitamin B2, B3, B5, B6, B12, vitamin C and folic acid. Thus, the body's synthesis of CoQ10 is dependent on overall nutritional status. Sub-clinical deficiency of any of these vitamins can hypothetically contribute to reduced CoQ10 production and thus oxLDL. This is potentially a big problem since modern Americans get more than half their calories from nutrient-poor refined foods. Liver is the single best source of many of these vitamins, and also holds the title of Most Nutritious Food on the Planet. It's also rich in CoQ10.

CoQ10 synthesis declines with age and is reduced in people with disorders involving oxidative stress, like cardiovascular disease. It's also greatly reduced by the cholesterol-lowering drugs statins. I'm not generally in favor of supplements, but CoQ10 seems to have a lot of promise and nothing but positive side effects that I'm aware of. CoQ10 deficiency may be a common theme in a number of modern disorders.

Excess Blood Sugar and Fructose Increase LDL Oxidation

Both type I and type II diabetes are associated with higher levels of oxLDL, therefore, prolonged high blood glucose may contribute to LDL oxidation due to glycosylation of the LDL protein ApoB. Fructose consumption increases oxLDL relative to glucose. Fructose is a very powerful glycosylating agent (binds non-specifically to other molecules, causing damage). Although it isn't present at high levels in the general circulation, it does interact with blood lipids in the hepatic portal vein as it moves from the digestive tract to the liver to be turned into fat (palmitic acid). Peter at Hyperlipid has written extensively about the role of glycosylation in LDL oxidation.

The Diet-Heart Hypothesis: The Verdict

The diet-heart hypothesis, the idea that dietary saturated fat and cholesterol raise blood cholesterol and thus increase heart attack risk, is a half-century embarrassment to the international scientific community. It requires willful ignorance of the fact that saturated fat does not increase total cholesterol or LDL in humans, in the long term. It requires a simplistic view of blood lipids that ignores the potentially harmful effects of replacing animal fats with carbohydrate or industrial seed oils. Worst of all, it requires selective citation of the literature on diet modification trials.

I have to conclude that if dietary saturated fat and cholesterol play any role whatsoever in cardiovascular disease, it's a minor one that's trumped by other factors. Industrial seed oils and sugar are likely to play an important role in cardiovascular disease.

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10.00 | 0 comments

Healthy Breakfast When You Absolutely Don’t Have Time to Cook

Even when you’re in a hurry to get out the door in the morning, feeding your family a healthy breakfast is still important to you.  Instead of going through the drive through though, here are some suggestions you can use that are quick and healthy, on the go breakfast ideas.

The first thing to do is plan ahead. Planning makes any meal time so much easier, especially when you’re in a hurry. Healthy items to have on hand and that are easy to grab and go are:

· Healthy cereal bars

· Granola bars

· Baggies of whole grain cereal

· Graham crackers

· Bagels

· Sliced Cheese

· Sliced ham

· Nuts

· Sliced Fruit

· Flour tortillas

· Sliced whole grain bread

· Seedless Grapes

· Peanut butter

· Crackers

· Raw veggies such as celery stalks and baby carrots

· Raisins

When you have the above items on hand, you can either eat them alone or you can combine them quickly for a fast, healthy breakfast.

· Spread some cream cheese on graham crackers or bagels.

· Make a cheese sandwich

· Toast some bread and top with cream cheese and sliced fruit

· Spread some peanut butter over saltines

· Cream cheese on saltines is also good

· Celery stalks with peanut butter or cream cheese and raisins

· A slice of cheese and ham rolled together

The point is you don’t have to skip breakfast when you don’t have time to cook. And you don’t have to skimp on health by running through a drive through. Save time and money simply by using your imagination and with a little planning. Your kids will like the new ideas and may even begin to eat breakfast better.

Remember; don’t ask your kids what they want. Simply make it and hand it to them. They may think it’s weird at first, especially if it’s not a typical breakfast food. However, they will most likely think its fun to eat something a bit out of the ordinary. Make a game out of it and they’re sure to “bite.” Pretend you are on a deserted island or on a ship lost at sea. It’s the only food left on earth and you have to eat it or you won’t survive.

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05.33 | 0 comments

The Diet-Heart Hypothesis: Oxidized LDL, Part I

In my reading about lipoprotein particles (LDL, HDL, etc.) and how they associate with cardiac risk, I've come across three LDL-related markers that associate with risk: LDL cholesterol, LDL particle number, and LDL size/density. Is this a coincidence, or is there a reason for it?

The first marker, LDL cholesterol, is probably nothing more than a crude approximation of particle number. But LDL particle number and size/density are related to something else, that probably actually causes atherosclerosis rather than simply being associated with it: oxidized LDL (oxLDL).

oxLDL is formed when the lipids in LDL particles react with oxygen and break down. This happens specifically to the unsaturated fats in LDL, because saturated fats, by their chemical nature, are very resistant to oxidative damage. Polyunsaturated fats are much more susceptible to oxidative damage than saturated or monounsaturated fats. Linoleic acid (the omega-6 fatty acid found abundantly in industrial seed oils) is the main polyunsaturated fatty acid in LDL.

LDL is packaged with antioxidants in the liver, primarily vitamin E and coenzyme Q10 (CoQ10), to prevent its oxidation*. However, the more time it spends in the blood, the more likely it is to exhaust its antioxidant store and become oxidized. Also, the smaller the LDL particle, the more likely it is to become trapped in the vessel wall and become oxidized there.

Oxidized LDL Correlates Tightly with Cardiac Risk

oxLDL has turned out to be a very sensitive marker of cardiac risk, surpassing traditional markers like LDL, HDL, and triglycerides in most studies to date. Since the discovery of sensitive assays that detect oxidized LDL drawn directly from patient blood, a number of studies have been published supporting its ability to detect atherosclerosis (plaque buildup in the arteries), heart attack risk and even the metabolic syndrome.

Holovet and colleagues published a study comparing the ability of oxLDL and a traditional risk factor assessment to detect coronary artery disease. The traditional method is called the Global Risk Factor Assessment Score (GRAS), and includes age, total cholesterol, HDL, blood pressure, diabetes and smoking status. It's similar to the commonly used Framingham risk score (which, interestingly enough, doesn't include LDL).

GRAS was able to correctly differentiate a healthy person from a person with coronary artery disease 49% of the time, while oxLDL was correct 82% of the time. Thus, oxLDL by itself was far more accurate than a whole battery of traditional cholesterol and cardiac markers. Coronary patients had more than twice the level of circulating oxLDL than the healthy comparison group.

In a large prospective study by Meisinger and colleagues, participants with high oxLDL had a 4.25 higher risk of heart attack than patients with lower oxLDL. oxLDL blew away all other blood lipid markers by nearly a factor of two. From the abstract:

Plasma oxLDL was the strongest predictor of CHD events compared with a conventional lipoprotein profile and other traditional risk factors for CHD.

Oxidized LDL Makes Sense

It's time to cross the threshold from markers of heart attack risk to causes of atherosclerosis. Regular, non-oxidized LDL has few properties that would make it a suspect in atherosclerosis. It's just a little particle carrying cholesterol and fats from the liver to other organs. As soon as it oxidizes, however, it becomes pro-inflammatory, immunogenic, damaging to the vessel wall, and most importantly, capable of transforming immune cells called macrophages into foam cells, a major constituent of arterial plaque.

Researchers have been interested in the plaque-generating properties of oxLDL for over three decades, and quite a bit of data have accumulated. They've identified cellular receptors that allow macrophages to ingest oxLDL (CD36 and SR-A). These receptors are specific for oxLDL and do not recognize normal LDL to a significant degree. Mice whose macrophages lack either of these two receptors have the same amount of circulating LDL as normal mice, yet have 60 to 70 percent less atherosclerosis when fed a plaque-forming diet (1, 2). Shorter-term studies have not always been consistent however, suggesting that there are alternative mechanisms. I'll expand on this more later.

Another line of evidence comes from the ability of LDL-borne antioxidants to prevent atherosclerosis in animal models. The powerful synthetic antioxidant probucol greatly reduces atherosclerosis in a number of animal models. It also reduces the extremely high cholesterol rodents and herbivorous animals get when they eat a high-cholesterol "atherogenic diet", but several studies have concluded that the majority of probucol's effect is due to its antioxidant ability rather than its ability to reduce cholesterol (ref).

Vitamin E and CoQ10 are two other LDL-borne antioxidants that can reduce atherosclerosis in animal models, particularly in combination with one another. Vitamin E alone is not as effective, and in some studies totally ineffective, which is one possible explanation for the equivocal results of vitamin E cardiovascular trials in humans. The most effective combination of antioxidants is probably the one provided by a nutrient-dense diet.

In Summary

Multiple lines of evidence suggest that oxidized LDL plays a dominant role in atherosclerosis. Not only is it associated with cardiovascular risk, there's also a large body of evidence suggesting it actually directly contributes to it. In the next post, I'll describe how you can modify your level of oxidized LDL using diet.

* People often think of colorful fruits and vegetables when they think of antioxidants, but vitamin E and CoQ10 are found in both plant and animal foods. Fruits and vegetables are generally not good sources of these fat-soluble antioxidants. Good sources include organ meats, nuts, pastured butter, avocados and red palm oil. The body also manufactures CoQ10 itself.

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22.00 | 0 comments

Healthy Eating Guidelines

By Delmondo Sorell

Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love. Healthy eating is an opportunity to expand your range of choices by trying foods - especially vegetables, whole grains, or fruits - that you don't normally eat. Healthy eating and regular physical activity are important in managing your type 2 diabetes because they can lower your blood sugar, blood pressure, cholesterol, and triglycerides, as well as help control your weight.

Healthy snacks between meals may help you reduce hunger and prevent low blood sugar. It is wise selection of anti-aging health foods and it protects against and can assist in the treatment of many illnesses and medical conditions. Eating nourishes your body and gives it the proper fuel so you can function optimally. Eating a variety of healthy foods is the best way to improve your overall health and provide your body with the energy it needs.

Healthy eating is about more than foods that are good for you. It is also enjoying food and feeling good about your self. It is about balance and moderation. It is a way of balancing the food you eat to keep your body strong, energized, and well nourished. Healthy eating is a great way to have energy all day long, get the vitamins and minerals your body needs, stay strong for sports or other activities, reach your maximum height (if you are still growing)

Maintain a healthy weight Prevent unhealthy eating habits, like skipping meals and feeling overly hungry at the next meal. Healthy eating programs can be a great first step. Healthy eating means eating a wide variety of nutritious foods from all of the food groups. It means choosing nutritious foods whether you are at home or eating out and it doesn't mean you can't make use of convenience foods. Healthy eating means choosing a variety of foods from the basic food groups: meat and meat substitutes, dairy, fruits and vegetables, grains, such as breads and pasta, and a limited amount of fats and sweets.

Healthy eating can actually help you lower your risk for disease and it should enable you to increase your energy level more than usual. Healthy eating habits play a key role in preventing obesity, a serious issue that will affect more than 1/3 of all babies born in 2004. Healthy barbecue choices are: more chicken, peppers, aubergines, fish, bananas, less of the high-fat sausages and burgers. Eating healthy food will help you to: feel great and have lots of energy so you can enjoy life more have a strong immune system so you stay well, even when everyone else is getting sick maintain a healthy weight and look slim and trim and physically fit and active. It prevents certain diseases known to be a related to diet and nutrition, particularly cancer, heart disease, stroke, high blood pressure, high cholesterol, diabetes and obesity.

It is a core activity and pattern of behaviour that contributes to your general well being, and there are a number of relevant online resources available to start or continue healthy eating. Healthy eating and good nutrition start by making nutrient-rich, healthy food choices-foods with large amounts of vitamins and minerals in fewer calories. Healthy foods contain the energy, minerals, vitamins or fibre you need to grow.

Healthy eating guidelines

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20.49 | 0 comments

How to Overcome Emotional Eating

Eating is a part of life.  Your body gets its nutrients from food.  Sometimes we can go overboard with our eating habits and it can result in gaining weight.  One issue with food is emotional eating. 

The problem of emotional eating may end with the scale but it begins in the mind.  Stress takes its toll on your life.  When your defenses are compromised your health takes a hit and so do your emotions. 

Everyone has good days and bad days.  How we deal with the bad ones brings emotional eating into play.  You look for comfort for your hurts.  People who turn to food for comfort find a coping mechanism that won’t judge them, hurt them or tell them “no.” To complicate the issue, eating pleasurable foods can stimulate the release of endorphins just like exercise.  So, after you eat, you feel better.

Emotional eaters use food to relieve stress.  They hide behind the food instead of seeking solutions to the problems.  This is not uncommon when the stressor is something horrible such as physical abuse or a death.

But, how do you know you are using food in this way?  The first sign is obvious.  You will gain weight if you eat too much.  In light of the weight gain, examine other areas of your life:

* Have you been under stress lately at work or at home?
* Has anything traumatic happened in the last year?
* Are you dealing with a problem but haven’t found a solution?

Answering “yes” to any of these questions could mean that you are an emotional eater.  You eat but you are not necessarily hungry at the time.  The foods that you choose are what we term “comfort foods”:

* High fat foods like French fries, fried foods
* High carb foods like macaroni and cheese, mashed potatoes
* Sugary foods like ice cream, donuts, cookies, cake

There is help for emotional eaters.  The first step is recognizing that you have a problem.  You’ll experience feelings of helplessness and guilt.  The guilt is over potentially ruining your health and the helplessness lies in the fact that you don’t see a way out.

Secondly, seek counseling.  There are many types of counselors out there that can meet your need.  Emotional eating has nothing to do with dieting or changing your eating habits but gaining control over your emotions. 

A counselor might suggest things like visualization, practicing problem solving skills, relaxation techniques and family support.  Visualization helps you to see your problems in a realistic way and not blown out of proportion.  You will also learn to see food as nutrition for the body and not an emotional crutch.

Thirdly, your family can learn your triggers for stress and be on the lookout for changes in your eating habits.  They can help you be aware of the foods you are eating, assist you in making healthy food choices and exercise along with you.  Proper diet and exercise increases immunity, blood flow and positive thinking.  Yoga enhances the mind/body connection so you don’t eat when you aren’t hungry.

Finding new ways to solve your problems and deal with stress will push food out of the equation.  You’ll feel good about finding solutions which will replace the dependence on food.

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05.29 | 0 comments

Top Ten Power Packed Foods

What is the secret to a long and healthy life?  It is in the food that we eat.  As you well know, all foods are not created equal.  Choosing and eating the right foods may help increase your life expectancy as well as the quality of your life.

Here are ten of the top power packed foods designed to give you energy, vitality and all around good health!

1. Beans – If they give you gas, take precautions before you eat them.  Soaking them first can help.  Beans of all kinds (kidney, navy, lentils, chickpeas, Northern) are high in protein.  This is plant protein so it contains very little fat, carbs and calories.  If fiber is a problem in your diet, eating a healthy portion of beans each day can keep your digestive system healthy.

2. Oatmeal – Oatmeal is coming into popularity as a food that lowers blood cholesterol.  You can make it yourself with rolled oats or eat the instant kind if you are in a hurry.  Oatmeal is a filling grain that also provides much needed fiber to keep hunger at bay and your blood sugar constant.

3. Fruits – Fruits are filled with antioxidants such as Vitamin C and A.  Antioxidants fight free radical damage in the body and reduce the risk of cancer.  Berries such as blueberries and grapes have the highest amount of antioxidants.  But choose an array of fruits in a wide variety of colors for maximum health.  The antioxidants in fruit boost the immune system to fight the effects of aging in the body.

4. Allium foods – This class of foods includes garlic, onions, leeks and shallots.  Garlic is known for lowering cholesterol.  Allium vegetables help guard the body against the risk of cancer and many other ailments.  They also help lower blood pressure and prevent blood clots.  Eating these power packed vegetables in their natural state especially garlic increases their health benefits. 

5. Salmon – Eating foods rich in omega-3 fatty acids reduces the risk of heart disease and other conditions like atherosclerosis.  Wild salmon is a fatty fish but it contains good fats that has been proven to improve health in children and adults.  Salmon is rich in protein which is of great use after an exercise session to build muscle tissue.

6. Flax seed – Like salmon it contains omega-3 fatty acids.  These seeds also contain omega-6 and omega-9 fatty acids.  You get a lot of power to fight high cholesterol, heart disease and diabetes with this seed.  Ground flax seed can be added to fruit smoothies, sprinkled in yogurt, eaten with cereal or added to pancake mix to name a few.

7. Peppers – Peppers are colorful.  They contain antioxidants like beta-carotene and Vitamin C.  Peppers range from mild and sweet to so hot you’ll be calling the fire department.  All peppers contain a substance called capsaicin.  Capsaicin has the properties of an anti-inflammatory, a pain reliever, lowers cancer risk and heart disease.  They are good in salads, salsa and all sorts of dishes.

8. Nuts and seeds – Nuts are high in fat but those fats are the good kind.  Peanuts, almonds, Brazil nuts, walnuts and pistachios are all providers of good fats and protein.  Crush them into a fine powder and use as a coating instead of higher carb bread crumbs.  Nuts help to lower cholesterol.  Eat them right out of the shell with no additives.

9. Açai – This berry has been in the news lately.  It is rich in antioxidants and increases energy.  You can get more done and look better while doing it.  You can get Acai juice and supplements in your health food store.

10. Yogurt – The fat free variety is good for you.  Yogurt contains calcium, Vitamin B, and protein.  If you don’t drink milk, yogurt is an alternative to get your calcium in to build strong bones and teeth.  Live yogurt also contains friendly bacteria to help promote a healthy digestive system.

Building a better healthier body begins with what you eat.  Try these super foods to get started on the right foot.

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15.40 | 0 comments