The Med diet below can help you live a healthier life and reduce the risk of disease, its also got variety and is extremley pleasant to eat.
So lets take a look at the diet and its advantages in greater depth
medically proven
Recent research has proved that a Mediterranean-style diet, rich in EXTRA-VIRGIN olive oil, fresh vegetables and vitamin E, reduces the risk of venous problems in all age groups.
Peripheral vascular disease (PVD), or the diseases of the veins and arteries of the extremities, can be caused by atherosclerosis, inflammations of any kind, and even thrombosis. PVD is believed to affect 20% of all people over 50. A Med diet, as outlined below, can reduce or eliminate the symptoms completely.
An Italian study from a University in Rome used a supplicated measuring system to determine blood pressures at the lower extremities of the body. The researchers found three variables (in the form of diet) that affected the PVD, and cut its risk about 60%. There variables were:
1. Extra-virgin olive oil
2. Vitamin E
3. Higher levels in the blood of HDL Cholesterol.
All three of the above variables are available in a balanced and correct Med diet.
The researchers also determined that “Vitamin E has been shown to have an anti-atherosclerotic effect on the basis of its antioxidant and anti-inflammatory properties,” . However, they determined that Vitamin E alone does not work. It needs the addition of both Extra-virgin olive oil and the increased levels of HDL
Cholesterol in the blood.
Strangely enough, the consumption of the olive oil when used in conjunction with fresh salads and cold appetizers appear to increase the HDL Cholesterol. Vitamin E can be found in many Mediterranean foods, such as the list below, all foods found in the daily Med diet.
Food, Serving Size, Milligrams, % RDA
Egg, whole, fresh, 1 large, 0.88, 5.8
Almond oil, 1 tablespoon, 5.3, 35.3
Corn oil, 1 tablespoon, 1.9, 12.6
Olive oil, 1 tablespoon, 1.6, 10.6
Safflower oil, 1 tablespoon, 4.6, 30.6
Soybean oil, 1 tablespoon, 1.5, 10
Sunflower oil , 1 tablespoon, 6.1, 40.6
Tomato juice, 6 fluid ounces, 0.4, 2.6
Apple with skin, 1 medium, 0.81, 5.4
Macaroni pasta, enriched, 1 cup, 1.03, 6.8
Spaghetti pasta, enriched, 1 cup, 1.03, 6.8
Almonds, dried, 1 ounce, 6.72, 44.8
Hazelnuts, dried, 1 ounce, 6.7, 44.6
Peanuts, dried, 1 ounce, 2.56, 17
Pistachio nuts, dried, 1 ounce, 1.46, 9.7
Walnuts, English, 1 ounce, 0.73, 4.8
Mayonnaise , 1 tablespoon, 11, 73.3
Avocado, raw, 1 medium, 2.32, 15.4
Asparagus, 4 spears, 1.15, 7.6
Spinach, raw, 1/2 cup, 0.53, 3.5
Sweet potato, 1 medium, 5.93, 39.5
Tomato, red, raw, 1 tomato, 0.42, 2.8
Turnip greens, raw, 1/2 cup chopped, 0.63,
Furthermore, the researchers concluded that “Our findings suggest that a person with a high intake of vegetable lipids, mainly of olive oil and vitamin E are less likely to be affected by PVD.” This is a very powerful statement, as it means also that one is less likely to be affected by heart disease.
A healthy diet for a longer life
The result of this study only confirms other studies that claim as well that a Mediterranean-style diet tends to protect a person of heart disease. In another surprise conclusion, the researchers postulated that the Med diet has also been effective as a way of reducing the risk of contracting Alzheimer’s, and in generally said to help people live longer, healthier lives.
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You may have heard about the glycemic index and wondered what it is all about. The glycemic index is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. It compares foods gram for gram of carbohydrate. Carbohydrates that breakdown quickly during digestion have the highest glycemic indexes. The blood glucose response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycemic indexes.
Foods with a high glycemic index convert into sugar very quickly, with negative physical effects. Foods with a low glycemic index turn into sugar gradually, helping maintain your body’s chemical balance. In general, foods with a low index are preferable.
Glycemic Load measures the amount of sugar a food actually releases in the body. Foods with a low glycemic load usually have a low glycemic index, yet still have a low glycemic load. Other foods have both a high index and a high load. You should avoid high load foods as a regular part of your meal plan.
When you choose carbohydrate foods, check both their glycemic index and glycemic load. Detailed tables with this information are widely available. Use the chart below to get started.
High Glycemic Index
# Fruits and Vegetables
* Corn
* Cranberry juice
* Orange juice*
* Raisin
# Starches
* Bagel
* Bread (white)
* Refined cereal
* Granola
* Muffin
* Pasta
* Potato
* Pretzel
* Rice
* Tortilla (flour)
Medium Glycemic Index
Fruits and Vegetables Starches
Apricot* French Fries
Grape* Oatmeal
Pineapple* Pita Bread
Watermelon Waffle
Low Glycemic Index
Fruits and Vegetables
* Apple*
* Asparagus*
* Broccoli*
* Brussels sprout*
* Cauliflower*
* Celery*
* Cherry*
* Cucumber*
* Grapefruit*
* Green Bean*
* Green pepper*
* Kiwi*
* Lettuce*
* Onion*
* Orange*
* Peach*
* Plum*
* Spinach*
* Strawberry*
* Tomato*
* Zucchini*
* * Low glycemic load foods.
Simply eating more fruits and vegetables is not the answer - they must be the right fruits and vegetables. Starchy vegetables such as peas or lentils (200 to 250 calories per cup) are healthy, but they contain more calories than you may want. If you need to eat more to satisfy your hunger, add low glycemic load vegetables. For example, spinach and asparagus are better choices than higher calorie corn and peas. A cup of spinach topped with 1/2 cup of tomato sauce has only about 90 calories, but it gives you nutrients from two colour groups.
Why Not Brown and Beige?
When considering which foods to enjoy sparingly, also use colour as a guideline. Many brown and beige carbohydrates, like pasta, beans and potatoes, while healthy, also tend to be high in calories.
Kim Beardsmore M.B.A., B.Sc. (Biochemistry) is the creator of the online weight loss, health & fitness magazine Weight Loss Health. For free resources, tips and healthy recipes to help you lose weight and gain energy, visit weight-loss-health.com.au
Spring is well under way and summer is fast approaching. It’s time for kids to take out their roller blades for carefree treks down boardwalks and sidewalks. Dads will rummage through closets for dormant baseball caps and to see if last year’s uniform still fits. If not playing ball he’ll watch from the sidelines, or from the comfort of his favorite chair. Moms, time to don old jeans, stock up on sunscreen, and get out the fishing poles. You heard me, ladies. Fishing poles! It’s time to fight back!
According to the American Heart Association (AHA), stroke is the third leading cause of death in women. Every year an estimated 97,000 American women will die as a result of stroke. Statistically, every 53 seconds stroke will victimize someone in America. Of an estimated 600,000 stroke victims each year about 160,000 die as a result. There is, however, an easy way to drastically reduce these statistics.
Findings in a 14-year-long study of nearly 80,000 American women indicate that eating a 3.5 ounce serving of fish, two to four times a week, lowers stroke risk by 27 percent. The more fish consumed, the more impressive the percentages. Although few large-scale studies have examined this particular issue in men, experts say there is no biological reason results of such studies would differ.
The American Medical Association (AMA) published the study results in their January journal, 2001. There is conclusive evidence that consumption of fish high in omega 3 fatty acids hold significant health benefits, including reduced thrombotic infarction — a type of stroke where a blood clot blocks an artery in the brain, resulting in destroyed brain tissue. (Blood clots are responsible for more than 80 percent of all strokes.)
Fish are a high source of omega 3 fatty acids, nutrients that help prevent the formation of clots, or “platelet clumping.” They do this by making blood less “sticky.” As a result, risk of thrombotic stroke is lessened, as well as risk of embolic stroke, where the clot forms elsewhere in the body before traveling to the brain.
Conducted at the Brigham and Women’s Hospital in Boston, Massachusetts, the study revealed that women who ate fish once a week reduced stoke risk by 22 percent; two to four times a week by 27 percent, and five or more times a week by 52 percent. Unfortunately, the average American woman only consumes about 1.3 servings of any type seafood weekly, at an average of 3.5 ounces per serving. Women are not eating enough fish!
Penny Kris Etherton, Ph.D., a heart disease researcher at the State University in Pennsylvania, has long extolled the virtues of eating fish for health purposes. “I clearly tell people to eat fish and shellfish regularly to lower the risk of heart disease.”
National Fisheries Institute (NFI) President, Richard E. Gutting, Jr., agrees. “The benefits of eating fish continue to mount as more studies are conducted,” he noted. Gutting also said that women of all ages “should enjoy the variety and great taste of fish and seafood on a regular basis.”
How the fish is prepared is important, as omega 3 fatty acids can be destroyed by heat, air, and light. NFI recommends not overcooking the meat and the use of low fat cooking methods: baking, broiling, poaching, steaming, stir-frying, grilling, or saut©ing. Cook just until the point of doneness for maximum benefit. Avoid deep-frying, as it not only destroys more omega 3, but also adds to the total fat content.
If eating fish isn’t your cup of tea, you might try fish oil supplements. Most experts do not advise the routine use of fish oil supplements, however, for two reasons:
1.) possible side effects — fishy breath, gastrointestinal upset, and easy bruising. 2.) a false sense of security derived from taking fish oil for heath purposes, when the diet itself may be unhealthy.
Besides fish and fish oil supplements, other good omega 3 fatty acid sources include canola oil, flaxseed oil, soybean oil, certain nuts and vegetables, and tofu. However, one would have to eat at least several times the normal amount of any of these other sources to gain the same benefit from one regular size serving of fish.
Institute of Food Technologist, Joyce Nettleton, D. Sc., R.D. suggests that because eating fish alone won’t compensate for unhealthy eating habits, “fish and other shellfish should be eaten as part of a low fat diet that includes plenty of fruits and vegetables.”
Besides boasting stroke resistant benefits, the fatty acids of omega 3 act as “health heroes” against hypertension, breast cancer, and depression. Other benefits include: less chance of developing heart disease, lower risk of heart attack even where heart disease does exist, lower blood pressure, possible improvement of kidney function in severe diabetes, and possible improvement of certain inflammatory conditions such as arthritis, psoriasis, and kidney disease.
In addition, nutrients found in healthy, uncontaminated fish help to insure proper development of fetal brain, eye, and nervous tissue during pregnancy. But, caution should be taken.
According to the U.S. Food and Drug Administration (FDA) in a recent consumer advisory, pregnant women should not consume shark, swordfish, or king mackerel or should limit consumption to not more than once a month.
These large predator fish could contain higher levels of methyl mercury than the FDA limit for safe human consumption — 1 part per million (1ppm). Over consumption risks damage to the fetal nervous system. Even fresh water predator species such as pike and walleye have been found to have methyl mercury levels in the 1ppm range.
While it’s true nearly all fish contain trace elements of mercury, larger, older and predator fish accumulate the highest levels and pose the greatest threat, while younger fish caught after only one season in polluted water have less. Even so, a variety of fish and other seafood that offer a naturally low fat source of protein can be an important part of a balanced diet for mothers-to-be.
According to one FDA advisor, pregnant women can consume up to 12 ounces of cooked fish each week: shellfish, canned fish, smaller ocean fish or farm raised fish. Farm raised rainbow trout are most likely fed high protein foods containing a combination of soy and fish meal which make them an even better source of omega 3 fatty acid. Seven ounces of canned tuna can be safely consumed each week by pregnant women and nursing mothers if no other fish containing mercury is eaten.
Despite FDA warnings for pregnant women, the results of the survey hold wonderful news, and women should be greatly encouraged. We now have scientific proof that there is a positive step available toward reducing the risk of stroke. Even if you don’t like fish, consuming just one 3.5 ounce serving one or two times a month can reduce risk of stroke by 7 percent.
Certain kinds of fish are more beneficial than others. For instance, because Alaska is relatively unpopulated there is little industry to pollute the streams and ocean. Lack of pollution combined with the earth’s water and air circulation patterns make Alaska’s pristine waters, and consequently its seafood among the cleanest in the world.
Numerous studies support this assertion. In 1998 the Environmental Protection Agency (EPA) did a survey of seafood from the waters of Cook Inlet, located near Anchorage, Alaska. Results indicate that fin fish and shellfish caught in Cook Inlet were cleaner than any the EPA had ever tested. In addition, plentiful Alaska Salmon, one of the richest natural sources of omega 3 fatty acid available, are not among the publicized “endangered” varieties of salmon.
Although light meat fish such as perch, flounder, and whiting have only about 0.5 grams of omega 3 fatty acid per 4 ounce serving, fish varieties with dark meat such as salmon, mackerel, sardines, and bluefish contain roughly three times the amount of protective stroke reducing omega 3 fatty acid. Fresh tuna, striped bass, and rainbow smelt are also rich sources. So if you’re going to limit fish intake, a dark meat fish is your best choice.
Whether for purposes of hobby or health, fishing is relaxing and something the whole family can enjoy together. This fun “sport” has the potential to enhance your health and your marriage.
So, go ahead! Get a fishing license, grab a pole, and hit the shoreline. Eat “the fruits of your labor” five times a week to reduce stroke risk by as much as 52 percent. Then brag about the “big one” that got away!
Visit Susan’s website A 2 Z of Health, Beauty and Fitness for more information on health, nutrition, longevity, beauty, fashion and fitness.
*** This article can be freely used as long as a link to “A 2 Z of Health, Beauty and Fitness” health.learninginfo.org is provided.
Vitamin C (Ascorbic Acid) may possibly be a “wonder vitamin” in some people’s books. A lot of claims have been made for it in the past few years, not the least of which was Dr. Linus Pauling’s claims for its ability to prevent and lessen the duration and intensity of the common cold when taken in large doses.
Unfortunately, although vitamin C is anti-viral and does support the immune system, it is not necessarily a magic bullet that will defeat the common cold or even cancer!
Vitamin C, like most other vitamins and mineral supplements primarily helps the body do its job effectively. Deficiencies of vitamin C CAN predispose the body to certain ills, and proper intake either through daily diet or vitamin supplementation can HELP prevent certain conditions and illnesses. Vitamins and mineral supplements should never be used as the only path to health, but should be part of a lifestyle that includes overall attention to nutrition, activity (okay, exercise), proper rest and sleep, and enjoyable forms of recreation and relaxation. I personally would throw in yoga and meditation, but those are MY enjoyable forms of recreation, relaxation, and exercise, I guess.
SOURCES
Vitamin C is a water soluble vitamin, and, as such, is not stored in the body. This means it must be regularly replaced by diet and/or supplementation. The most commonly recognized sources of vitamin C are citrus and other fruits - oranges, tangerines, limes, guava, lemons, papayas, strawberries, black currants, grapefruit and mangoes - as well as a wide range of vegetables. Some vegetables which contain Vitamin C include collard greens, sweet and hot peppers, broccoli, tomatoes, brussels sprouts, cabbage, potatoes, kale, spinach, and watercress.
AFFECTS
Vitamin C is a nutrient valuable for tissue growth, protection of cell membranes from toxic wastes, wound healing, and, as mentioned, support of the immune system. It supports the growth of collagen and cartilage, protecting in this way against many of the effects of aging.
As an antioxidant, vitamin C helps free radicals, and it may help combat cancer, high cholesterol, cataracts, diabetes, allergies, asthma, and periodontal disease.
The effectiveness of vitamin C is believed to be increased when taken with vitamin E.
DOSES
The recommended daily intake of Vitamin C is 60 mg per day for adults, although many people, following Dr. Pauling’s lead, take much higher doses in hopes of preventing colds and warding off the effects of aging. However, in higher doses there may be some toxicity with one of the side effects being diarrhea. In some cases, higher doses of vitamin C may cause kidney stones or anemia, due to an interference with the absorption of vitamin B12.
A reminder: vitamin C is water soluble, and unused portions will be flushed from the body, so daily intake of foods rich in vitamin C or supplementation with a daily vitamin may be of value.
While there do not seem to be major problems associated with a high doses of Vitamin C, it might a good idea to stick within recommended daily allowances since the jury is still out on side effects.
DEFICIENCIES
The most well-known result of a vitamin C deficiency is scurvy, a condition characterized by weakness, anemia, gum disease, and skin lesions. Fortunately, scurvy is very rare in our modern society although still found to a greater degree in areas of poor nutrition.
Frequent infections, severe colds, nose bleeds, tiredness, and painful joints may also indicate a deficiency.
The author is retired from the Army after 21 years of service, has worked as an accountant, optical lab manager, restaurant manager, and instructor. He has been a member of Mensa for several years, and has written and published poetry, essays, and articles on various subjects for the last 40 years. He developed an interest in health and fitness in the ’70s after reading numerous books, including Dr. Kenneth Cooper’s “Aerobics”. This has led him to continue his personal research into health and fitness for over 30 years, and to pursue course work on the subjects of health and fitness, including yoga, which he practices regularly. Learn more about vitamins and mineral supplements.
It`s not only the average American who isn`t getting enough fiber in their diets, but studies have shown that even bodybuilders aren`t getting enough. Why is this? We are supposed to be the most educated people when it comes to getting good nutrition and it comes as a major surprise that we are not getting enough. This article is going to explain the basics of dietary fiber. You will learn what fiber is, its benefits, best fibrous foods, best supplements to use, and the side effects of consuming to much of it.
According to Wikipedia encyclopedia, dietary fibers are defined as the indigestive portion of plant foods that move food through the digestive system and absorb water. There are two types of fiber: Soluble and insoluble. Soluble fiber slows down digestion of the foods you eat in the stomach and small intestine. This stabilizes blood glucose levels by slowing down the conversion of other carbohydrates into glucose. Insoluble fiber actually increases the rate of digestion and helps prevent digestive disorders such as constipation. It also reduces the absortion of salt, reduces the risk of high blood pressure, and eliminates toxins from the body.
The best sources of fiber are whole grain cereals, beans, oats, fruits, and vegetables. Many of the fibrous food you eat may have been a part of a refining process where the amount of fiber stated on the label is actually decreased, so keep that in mind if you`re trying to watch amount of fiber you eat. If you`re having trouble getting enough fiber in your diet or simply cannot stand the taste of fibrous foods, I highly encourage you to increase your fiber intake by use of supplements. Products such as Metamucil, Citrucel, Hydrocil, and Konsyl are all good supplements to add to your arsenal.
The average fiber intake should range from 20-35 grams daily. You need to determine how much you need by size, age, sex, and current health problems. According to recent USDA surveys, the average person only consumes 12-17 grams of dietary fiber daily, which is way too low. You still need to find a healthy balance and not go overboard with the fiber, either, because too much of it can cause diarrhea and bloating.
There are more obese people than ever before and the rate will keep growing higher and higher until people actually start eating more fiber. I am not saying that consuming more fiber is the miracle cure to obesity, but it will help. Fiber makes you feel less hungry, gives you more energy, and keeps your body functioning properly. There is no reason why one wouldn`t want to increase their fiber intake. Until next time!
*http://en.wikipedia.org/wiki/Dietary_fiber
*http://www.jhbmc.jhu.edu/cardiology/rehab/fiber.html
*http://www.carbs-information.com/dietary-fiber-benefits.htm
*http://www.annecollins.com/guide-to-dietary-fiber.htm
*http://www.wehealnewyork.org/healthinfo/dietaryfiber/
*http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=108&id=763
MY SITE: http://www.mightybody.com
Want to add some significant health benefits to your diet? Try a handful of walnuts each day. Yes, nuts are making a comeback as a powerful category of health foods and walnuts are leading the pack. Even the FDA allows specific health claims for walnuts as part of a heart healthy diet. Research shows that eating 1 ounce of walnuts (about 14 nuts) may reduce the risk of heart disease. This is because walnuts are an excellent source of omega-3 fatty acids which have been shown to help protect people from heart disease.
In September of 2002, the Food Nutrition Board of the National Academies’ Institute of Medicine released dietary recommendations that people must include omega-3 fatty acids daily since it is not produced in the body. The recommendation is for 1.6 and 1.1 grams per day for men and women and one ounce of walnuts is all that is needed to meet these needs.
California’s Loma Linda University in 1993 was the first to discover the heart healthy benefits of walnuts. They found that consuming walnuts in a controlled diet reduced LDL (bad) cholesterol and overall heart disease risk more than the Step One Diet recommended by the American Heart Association. Several studies since that time have confirmed similar findings. Research has also shown that foods rich in omega-3 fatty acids can reduce blood pressure, arterial inflammation, and the stickiness of platelets. Omega-3 fatty acids are also found to be helpful as a mood supporter for people with anxiety and depression. According to Universities of Minnesota and Oslo, walnuts are cited as the largest single source of antioxidants, next to rose hips.
Ok, so we can see how they are good for us but what about all of those calories and fat? Will they make us gain weight? The answer is no. Although walnuts do have a lot of fat it is a good source of fat that is protective for the heart. As for weight gain, they do pack some calories but researchers at Brigham and Women’s Hospital and the Harvard School of Public Health found three times as many people trying to lose weight were able to stick to a plan that contained nuts, and peanut butter versus the traditional low fat diet. As long as you watch your portion sizes and overall calories, a handful of nuts each day may actually promote weight loss. The fat, protein, and fiber in nuts help you to feel full longer so you eat less during the day.
You don’t have to break out the cookbooks to add walnuts to your diet, just eat them straight from the bag. You can add them to cereal, yogurt, and salads or just snack on them solo. If you want to get really creative you can find recipes that include walnuts as well. To keep your walnuts fresh, store them in an air-tight container in the refrigerator for up to 6 months or for a year in your freezer.
Owner of Real Living Nutrition Services, Meri Raffetto is a recognized professional in the area of nutrition and wellness. She specializes in weight management and cardiovascular nutrition and offers online programs to help people reach their weight loss and health goals. For more information visit http://www.reallivingnutrition.com.
Cola Kidney Stone Cleanse
There are a number of detox programs designed to suit different lifestyles. A few of them are juice fasting, herbal detoxification, detox baths/ saunas and bowel cleansing. Some detox programs may target only the liver and the kidneys, while others are suited for bowel or skin cleansing. For a detox diet with juice fasting people consume fruit and vegetable juice recipes while fasting (or abstaining) from other foods for a short period of time, and diet with Master Cleanse. Also the bowels are where nutrients are absorbed so it is critical to keep it clean and functioning properly so our bodies get the nutrition they need. Master Cleanse program is highly popular with celebrities in Hollywood. Our bodies simply cannot cope with the normal day to day ingestion of chemicals. Most these chemicals come from foods as mentioned before but also have a wide variety of other sources, which is the reason why you must be on the Master Cleanse
Why Use Master Cleanse Program
The premise behind detox diets is that your body is full of toxins, many of which come from the foods you eat. A basic detox diet will have you fast for a certain period of time, which means you will not eat at all. You will then only eat specific foods that are believed to be toxin free, completely refraining from other foods, such as sugar, red meat, wheat, and eggs. Most detox diets also call for a cleansing process during which colonics, or enemas, are used or herbal colon cleansers. Cooked processed or pasteurized fruits and vegetables are devoid of enzymes. Heat kills many vitamins and cooked fruits will make the body more acidic. See more on Master Cleanse at Master Cleanse Review You only need to do your research and there will be lots of detoxification procedures to choose from however it is always advisable to see your physician to be sure of what toxins constitute risk to your health and perhaps the best method to get rid of these.
Master Cleanse Benefits:
Master Cleanse is the world most popular diet program. Some detox diets are vegetarian; others include animal protein such as chicken fish and/or dairy products. When your body is sick in any way the pH is disrupted. Your body does whatever it can to keep up with the extra acid produced. When it can’t keep up, disease happens. Disease is a breakdown of your body’s cells optimal function. Disease happens through poor eating habits, overwork, stuffing your emotions, eating too many cooked foods, too much sugar, salt, caffeine, drugs, vaccines, tension, depression, lack of proper rest, lack of exercise, environmental contamination of the air/water/food and the retention of metabolic wastes (constipation). The only effective way to “cure” disease is to eliminate the causes. So, do start your master cleanse diet today. If you are being advised to have heart surgery be sure to get an alternate opinion on chelation therapy.
Enzymes are the workers in our body that make everything function, by enabling chemical reactions. All living cells contain enzymes. They are hard to visualize, since they are not something tangible, but they are essential to our bodies and our lives depend on them.
There are many kinds of enzymes, and they do everything from helping us breath to helping begin life at conception. Eighty percent of our DNA code relates to enzymes. But the kind of enzymes discussed here relate to our digestion and the food we eat.
In the process of digestion, the digestive enzymes in our bodies break down food into tiny microscopic parts that the body can use for fuel, growth and repair. One food may take hundreds of different types of enzymes for the body to digest.
Food is naturally filled with enzymes, called ?food enzymes?, that help us to digest that food. The problem is that when we cook or process it, we kill those enzymes. Temperatures over 118 degrees will destroy the enzymes. A good example of this is pineapple, which has some very powerful digestive enzymes in it. These enzymes work so well that when added to gelatin (like Jello), the enzymes won’t allow the gelatin to thicken. So they only kind of pineapple you can add to gelatin is canned pineapple, which has been cooked and processed so that all the enzymes have been destroyed. It is now safe to add to gelatin, but not as good for your body.
Our body can manufacture enzymes, called digestive enzymes, in the pancreas. But when we eat a diet that is filled with mostly cooked and processed foods, depleted of enzymes, the pancreas is forced to work much harder than it was meant to, manufacturing the enzymes the body needs to digest these foods.
So the pancreas ends up overworking, and the body spends much needed energy and resources on digestion instead of important things like boosting the immune system, growth, repairs in the body and fighting disease. Even worse, if the pancreas becomes so overworked that it shuts down, then bits of undigested food start floating around the body in the bloodstream, causing all kinds of trouble.
The pancreas can be healed in time, with a diet of raw foods filled with enzymes. This same kind of diet, filled with raw fruits, vegetables, seeds and nuts, will keep the pancreas from getting that bad to begin with, and will enable the body to spend it?s energy on more important processes like boosting the immune system and fighting disease.
This is why it is so vital that we eat a diet containing lots of fresh enzyme filled raw foods. Especially in the world we live in today, where we are surrounded by poisons and things that cause cancer. We need these wholesome foods now more than humans ever have in the past, to help our bodies stay disease free and functioning properly.
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About The Author |
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Vitamin C may be the most famous vitamin. Tens of thousands of British sailors were dying of the disease scurvy until they began taking limes and other citrus fruit along on voyages. The vitamin C in the citrus prevented the disease. Vitamin C also works as an anti-oxidant and supports the synthesis of collagen, which helps keep the skin healthy and youthful. A good way to get some daily vitamin C is to drink a glass of orange juice with breakfast.
Vitamin D is famous for saving children from the bone disease called rickets. This vitamin was so important to health it was added to milk. All milk products are now enriched with Vitamin D and the disease of rickets has been eradicated. This vitamin is important to maintain strong bones and joints.
Vitamin B became well known when it was discovered to stop the disease beriberi. Vitamin B actually includes a complex of the vitamins thiamine (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), folic acid (B9), cyanocobalamin (B12) pantothetic acid, choline and biotin. B vitamins help the body to breakdown carbohydrates. Choline is thought to help with fat metabolism. Vegetarians may not get enough of the B vitamins since they don’t eat meat, and may want to take a multi-vitamin supplement.
Vitamin A is believed to help your membranes including your eyes. This may be why folklore has said to eat carrots for good eyesight. Carrots have beta-carotene in them, which your body converts to Vitamin A as needed. Vitamin A supports healthy cells, immune function, growth hormone and healing.
Vitamin E is believed to support the heart, skin, hair, muscles, nerves and joints. It is a natural anti-oxidant. This vitamin was discovered when laboratory rats were not given a balanced diet. They were only fed one kind of food at a time. It was found that they could stay alive but could not breed. The missing factor was Vitamin E. It was named after “E” for Eros because a lack of this vitamin caused a lack of the ability to breed. This doesn’t mean Vitamin E is an aphrodisiac of any kind. It simply shows that a lack of this important vitamin can cause health problems.
Vitamin K is known for helping blood to clot properly. Some patients receive this vitamin prior to surgery to help with this function. A doctor should always be consulted prior to taking Vitamin K by anyone who is on anti-coagulant medications of any kind.
Medical studies continue to find new vitamin information every year, and new ways in which vitamins contribute to our health. The best way to get vitamins is through a balanced diet. Many people also like to take a daily multi-vitamin and mineral complex just to be sure their diet is not missing any important nutrients.
Monica Nelson writes helpful articles for consumers about a variety of health topics including nutritional supplements, weightloss products, bodybuilding supplements, amino acids, minerals and herbal supplements.
Close to 107 million U.S. adults have cholesterol levels of 200 mg/dL or higher, a level that the American Heart Association says increases the risk of heart disease and stroke. At least 12 million of these people are taking statin drugs to lower their cholesterol levels, but there are more natural options out there.
According to the American Heart Association, “You can reduce cholesterol in your blood by eating healthful foods, losing weight if you need to and exercising.” What follows is a listing of the most potent foods to add to your diet if you want to fight high cholesterol and drive your levels down using your diet as a primary tool.
1. Shitake Mushrooms
The active component in shitake mushrooms–eritadenine–has been found to lower cholesterol levels in animal studies. The more eritadenine the animals received, the more their cholesterol levels dropped.
2. Walnuts
A study in the April 2004 issue of Circulation found that when walnuts were substituted for about one-third of the calories supplied by olives and other monounsaturated fats in the Mediterranean diet, total cholesterol and LDL (bad) cholesterol were reduced. Walnuts contain the beneficial omega-3 fatty acids, which are known to be excellent for the heart.
3. Uncooked Soy
A new study found that eating two servings of soy protein a day can lower cholesterol by up to 9 percent–but it must be uncooked to have benefit. “Soy protein increases the activity of low-density lipoprotein receptors primarily on the liver that clears it from the body. Eating soy protein increases the activity of these enzymes that break down the cholesterol,” said study author James Anderson, a scientist at the University of Kentucky in Lexington.
Good soy sources would be edamame or soy nuts. “Soy-fortified muffins, cereals or nutritional bars in which the soy protein was baked at high temperatures do not provide the benefit,” Anderson said.
4. Blueberries
Researchers with the U.S. Department of Agriculture have identified an antioxidant in blueberries called pterostilbene (it’s similar to resveratrol, the antioxidant found in grapes and red wine). This compound has effectively lowered cholesterol levels in animal studies.
5. Salmon
This fish is a particularly good source of omega-3 fatty acids, which are known to lower LDL cholesterol while raising the good (HDL) kind.
6. Garlic
Numerous studies have demonstrated that eating garlic regularly reduces LDL cholesterol and raises HDL levels.
7. Avocado
Avocados are rich in oleic acid, a monounsaturated fat known to help lower cholesterol. In fact, one study found that people with moderately high cholesterol levels who ate a diet high in avocados for one week had significant drops in total and LDL cholesterol levels, and an 11 percent increase in the good HDL cholesterol.
8. Black Beans
Black beans and other legumes are high in dietary fiber, which is an excellent cholesterol fighter.
9. Apples
Rich in both pectin and fiber, along with powerful antioxidants, including quercetin, catechin, phloridzin and chlorogenic acid, apples help lower bad cholesterol while raising the good kind.
10. Dark Green, Leafy Vegetables
According to the National Heart, Lung and Blood Institute’s Family Heart Study, participants who ate four or more servings of fruits and vegetables a day had significantly lower levels of LDL cholesterol than those who ate fewer servings. Among the most powerful veggies are the dark green, leafy variety, such as spinach, kale, collard greens and Swiss chard.
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