Anti-Oxidants

Reduce Free Radicals: Antioxidants And The Health Benefits Of Olive Oil

Reduce Free Radicals: Antioxidants And The Health Benefits Of Olive Oil

Submitted by: James Zeller

Nutrition used to be something like: “eat fresh food and stay away from potato chips”… now we are told beware of ‘free radicals’ in the body. Antioxidants are supposed to be good for you, but how do we encourage one and fight the other?

“If I’d known I was going to live so long, I’d have taken better care of myself.” -- Leon Eldred

We live in an age where we are beginning to see an awareness developing between eating habits and good health. Several buzz phrases like low carb, high protein, and Hoodia are mentioned as a means to gaining a better life while honing a better physique.

Another phrase that is repeated often is ‘’antioxidants”.

What exactly is an antioxidant and why is it important?

Everyone has what is called ‘free radicals’ that roam throughout the body. These free radicals have the potential to attack the body, primarily in the form of cancer. Antioxidants fight back. A nutrition plan that includes antioxidants can assist in staving off the potential for acute illness due to free radicals.

Drinks such as coffee and tea often have a certain amount of antioxidants, but it is fresh fruit that is especially rich in antioxidants. Fruit, of course, remains high on the list of recommended foods by the U.S.D.A., but it may surprise you to know that extra virgin olive oil as part of a balanced diet can provide as much antioxidant as a piece of fruit.

The health benefits of olive oil remain a delightful discovery for many. It’s not often something that adds significant good taste to a gourmet meal and can also be an extremely healthy choice.

A diet that is lean in saturated fats (red meat) balanced with a healthy dose of fatty acids has pointed to a number of health benefits. Most of the fatty acids that your body may need can be found in extra virgin olive oil.

The health benefits of olive oil extend to the reduction of LDL (bad cholesterol) while increasing the amount of HDL (good cholesterol).

Case Study

The University of Barcelona conducted a controlled study that followed 16 individuals that were advised to refrain from certain foods that contained phenols (an antioxidant designed to attack free radicals). After abstaining for four days the test group was given extra virgin olive oil to determine if this alone could increase the levels of phenol in the body.

50ml of olive oil was provided to test subjects while they refrained from things like butter, nuts, eggs and margarine. After the first day the total intake of olive oil was cut in half. One week later, blood samples indicated elevated amounts of the antioxidants vitamin E and phenols. Oleic acid and monounsaturated fatty acids were also seen at higher levels - both acids are indicative of lower LDL (bad cholesterol) oxidation.

Some researchers believe that the health benefits of olive oil may still be untapped, and many have indicated regular ingestion of olive oil may be one of the best kept health secrets available.

Beyond its antioxidant properties, extra virgin olive oil has provided significant data to indicate it may also lower blood pressure, reduce the risk of heart disease and aid in the fight against colon cancer specifically.

Isn’t it time to discover the virtues of olive oil for yourself?

About the Author: James Zeller writes for gourmet gift related websites such as www.cruets.com . Here is a selection of balamic vinegar gifts that he found, and a creative collection of kitchen gourmet gifts.

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3 Hearty Potato Recipes for the Big Eater

3 Hearty Potato Recipes for the Big Eater
By Adrian T. Cheng

Did you know that potatoes contain more potassium than a banana? Aside from their appetizing texture and incredible versatility, this popular crop has no cholesterol, fat and sodium and is only 110 calories - perfect for dieters and heavy eaters alike. It is also an excellent source of Vitamins B6 and C, fiber and magnesium, as well as antioxidants.

Here are 3 delicious potato recipes that will fill your big appetite:

Baked Potato Overload

What you need:

  • 4 large baking potatoes
  • 8 slices bacon
  • 8 green onions, sliced
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon butter

Bake potatoes in a pre-heated oven (350F) for 1 hour. While potatoes are baking, cook bacon in a skillet over medium high heat until evenly browned. Place on a plate, crumble and set aside. When potatoes are ready, allow to cool for a few minutes then slice each lengthwise. Scoop the flesh in a large bowl, leaving the skins. Add 1/2 onions, 1/2 cheese, sour cream, milk, butter, salt and pepper to the bowl with potato flesh. Mix with a hand mixer until smooth. Spoon mixture back into potato skins then divide remaining onions and cheese to top potatoes.

Easy Potato Waffles

What you need:

  • 2 eggs
  • 1 onion, chopped
  • 2 cups mashed potatoes
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Heat butter in a skillet over medium heat and cook onion and garlic until tender, about 4 to 6 minutes. Place in a bowl then add mashed potatoes, all-purpose flour, butter, salt and ground black pepper. Mix until ingredients are well-blended. Scoop 1/4 or 1/2 of the mixture into a pre-heated waffle iron (depending on its size) and close the lid. Wait 2 to 3 minutes or until waffle is golden brown.

The Hot Potato

What you need:

  • 4 boiling potatoes, boiled and sliced
  • 2 cups milk
  • 1 cup shredded Sharp Cheddar cheese
  • 1/2 cup diced jalapeno peppers
  • 1/4 cup chopped pimientos
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Heat the milk in a saucepan over medium heat and carefully add flour, salt, garlic powder and black pepper. Stir until boiling and thickened. Add cheese and jalapeno peppers and continue heating until cheese is melted. Place sliced potatoes in a large bowl and pour milk mixture over it. Top with pimiento. Pour mixture into a greased 2-quart casserole dish and bake in a pre-heated oven (350F) for 30 minutes or until potatoes are completely tender.

Ready to fill your tummy with a delicious potato dish - try these easy yet fulfilling recipes!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page.

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To Supplement or Not to Supplement

To Supplement or Not to Supplement

Submitted by: Glenn Antoine

It is a known fact that vitamins, minerals and micro-nutrients are essential to good health. If this world were perfect we would get all these nutrients from the food we eat on a daily basis. However, because this does not always happen, there are some convincing reasons to consider taking vitamin, mineral or micro-nutrient supplements.

Vitamins can help us overcome our lifestyle problems. On the whole, we are not very responsible when it comes to healthy habits. Many people play with their lives by smoking, drinking alcohol to excess, not getting adequate exercise or sleep, making poor choices in foods, and many other activities that lead to poor health. By taking vitamins every day, some of these negative effects may be counteracted.

Women in particular have special vitamin needs related both to osteoporosis and pregnancy issues. Although men can also have osteoporosis, it tends to attack women more and cause them greater suffering. By supplementing with calcium on a daily basis, much of the risk for osteoporosis can be offset and some of the latest research is showing that vitamin D plays a significant role in the prevention of osteoporosis. For women who are pregnant or considering having children, folic acid is an essential supplement. This B vitamin can prevent birth defects such as Spina Bifida in newborn babies. Lastly for pre-menopausal women there is overwhelming research showing that a large percentage of the population is iron deficient.

Men, too, have issues that can be fought through proper vitamin intake. Cardiovascular problems are thought to be reduced by taking vitamin E supplements. They are believed to play an important role in keeping the blood pressure and cholesterol levels low in most males aged forty and over. Keeping the arteries clean is an important factor in preventing heart attacks and vitamin E has been shown in research studies to accomplish this task.

Dieters have special supplementation needs of their own. Many young girls diet on a regular basis and consume far too few calories to accommodate their vitamin needs. While the wisdom of going on particular weight loss diets is a topic for another discussion, anyone on such a diet should look to vitamin supplements to avoid malnutrition and other maladies. Inadequate nutrition can cause a person to be vulnerable to various ailments and a weakened immune system.

Another great reason to consider vitamin supplementation is the potential cancer prevention some vitamins are believed to provide. Research has suggested that vitamin E and vitamin A prevent skin cancer. Many studies in recent years have found that other types of cancers may be similarly prevented by taking certain vitamins.

While there is never a fail proof plan when it comes to vitamin supplements, the evidence does suggest that risk may be reduced and conditions may be improved through supplementation. Due to all of the possible benefits, supplementation is definitely worth considering. Lastly, while I have not even scratched the surface of the benefits and the various nutrients that we need to optimize our body’s ability to rebuild and repair itself on a daily basis please take the time to ensure that you are getting these vital nutrients on a daily basis for a long healthy life.

References:

1) The American Society for Nutritional Sciences Website - 813S

2) PubMed Website Articles: Zinc Supplementation artid=131177

3) American Heart Association Website: Antioxidants - identifier=2062

4) American Heart Association Website: Homocysteine - identifier=442

About the Author: Glenn has combined his passion for health and fitness with a great business model that allows him opportunities that would have otherwise not been possible. For more information visit: http://www.aginghealthier.com/ or http://www.opportunityofyourlife.com/

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Synergy in Vitamin and Mineral Supplementation

Synergy in Vitamin and Mineral Supplementation

Submitted by: Adrian Joele

Most people who take vitamin and mineral supplements self-prescribe to what they think they should take, not even what is fashionable. As well as being a waste of money, this is likely to do more harm than good. Why? Because taking an extra dose of one vitamin can lower levels of another. Falling short of a particular mineral can prevent the absorption of another, seemingly unrelated one. A dose of an isolated vitamin or mineral that is too high can produce the same symptoms as a deficiency of another nutrient.

This is what nutritionists call synergy and it explains why taking extra calcium to build stronger bones may backfire on you. Too much calcium in the body can cause a deficiency in iron, zinc, magnesium and phosphorous by preventing their proper absorption. All these minerals are vital for good bone health and their ongoing deficiency can lead to osteoporosis - the condition you were trying to prevent by taking calcium supplements.

Vitamin D, which is also known as the sunshine vitamin, since the body need exposure to sunlight to make it, enhances the absorption of calcium, but too much can cause a potassium deficiency.

Vitamin A is an antioxidant that is said to help to prevent premature aging. It does help to maintain the surfaces of the body,including the skin, but too much increases the body's need for another antioxidant, vitamin E, which protect against heart disease.

Vitamin C remains the most popular of the self-prescribed supplements: an estimated ten million Britons take it every day. Research papers now prove that it has powerful antioxidant properties that protect against cancer and heart disease and show how it boosts the immune system to protect against infections and can even speed up wound healing. Yet not many people know that it works much better in the presence of vitamin A or that , to use it properly, the body needs calcium.

Ask any alternative cancer specialists what nutrients their patients should be eating and they will specify bioflavanoids. Though not a true vitamin, these are a group of biologically active substances found in plants that are sometimes called vitamin P.

As well as cancer-fighting properties, they also have an antibacterial effect in the body, where they promote healthy circulation, stimulate bile production for the breakdown of fats and lower blood cholesterol levels.

Foods that are rich in flavanoids include apples, beetroot, blackberries, cabbage, carrots, cauliflower, cherries, dandelions, lentils,lettuce, oranges parsley, plums, peas, potatoes, rhubarb, rose hips,spinach, tomatoes, walnuts and watercress. But what you may not know is that they all work even better when taken with vitamin C, and vice versa.

Synergistic partners are rarely monogamous. To correct a deficiency in vitamin A, you also need six additional nutrients: choline, zinc, vitamin C, D and E, plus the essential fatty acids found in oily fish or evening primrose oil supplements.

To restore normal levels of vitamin C , you need the bioflavanoids, vitamin A, plus calcium and magnesium. Those last two minerals are so closely linked that if you plan to take a supplement, you need to follow a ratio of 2 : 1 in favor of the calcium. So if you are taking 800 mg of calcium, you need to take 400 mg of magnesium, too.

To correct a shortage of calcium in the hope of building stronger bones, you also need magnesium, boron, manganese, phosphorous, vitamins A, C, D and F, plus essential fatty acids.

To complicate the picture further, synergy may not affect the whole body but only specific cells, so the impact of what you are doing may be hidden. Smoking, for example, wipes out vitamin C in the body, but this deficiency may be confined to the cells of the lungs.

As you can see, when taking supplements you have to make sure that the vitamin and mineral balance in your body is maintained.

About the Author: Resource Box Adrian Joele has been involved in nutrition and weight loss for more than 10 years and he likes to share his knowledge. He obtained expert status with EzineArticles. Sign up for his free report on nutrition by visiting: http://www.nutrobalance2.net

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How Cancer Starts

How Cancer Starts

Submitted by: Adrian Joele

The process by which normal cells become cancer cells has to do with genetic damage,

that is, the genes that we have inherited become damaged.

Our body is build-up of approximately 75 trillion cells and there are many different

types of cells of every part of our body. They continually replicate themselves.

Each cell has a set of genetic instructions in its center, called the DNA, which controls cell growth, development and replication.

The DNA is the vital component that gets damaged, the chemical blueprint in genes,

in the form of oxidation and the main cause of this is reactive oxygen ( technically

eferred to as reactive oxygen species ) , or the more common name: free radicals.

When DNA is damaged by free radicals, it can replicate a damaged cell.

When this cell replicates itself, it can become cancer.

Cancer is fundamentally an oxidative process and many types of cancers depend on the

conversion of particular molecules in the cells or carcinogenic chemicals to reactive

oxidised forms. The oxidation is largely caused by free radicals.

Oxidation in our body is the main cause of many forms of cancer, heart disease,

atheroclerosis, adult onset of diabetes, cataracts, lung – and liver disorders and

degenerative diseases of the brain.

Every day, the DNA in each cell in our body faces about 10,000 attacks from cell-

damaging forces known as free radicals, which are unstable oxygen molecules

that have lost an electron.

Ironically, both chemotherapy and radiotherapy that are used to treat cance

cause more oxidation.

In healthy living cells, reactive oxygen species are formed continuously during

the process of respiration in the cells.

Although the body is well equipped to repair genetic (DNA) damage, the repair processes

are usually less than 100 % efficient. Despite even extensive repair, oxidized DNA is

usually abundant in human tissues. Significantly, damaged DNA is particularly abundant

in tumors. The damage rate may be up to 10 modifications in each cell every day,

so it is apparent that damage accumulates with age.

The CSIRO Division of Human Nutrition believes that this increase in genetic damage

with age is due to the cumulative effects of free radical damage and dietary and

environmental chemicals that damage genes.

Our bodies have to face daily an over production of free radicals, caused by our polluted environment, stressful lifestyles and mal nutrition. Free radicals are naturally produced as your body turns fuel to energy, you can get them also from stress, smoking and radiation from the sun.

These volatile molecules cruise around your body, trying to stabilize themselves by stealing electrons from other molecules. When they succeed, they create still more free radicals, causing a sort of snowballing procession of damage.

Free radicals don't just occasionally pop up here and there. Up to 5% of the oxygen that each cell uses is converted into free radicals.

Ionising radiation is a potent generator of reactive oxygen species, while tobacco smoke has been found to increase the DNA damage by 35-50%. Other well-known causes include:

many polluting chemicals, including the hydrocarbons from petroleum, many pesticides, the chlorine in town water supplies; iron in access of the body's needs: amines and nutrates.

It is a surprise to see iron, as being one of the essential nutrients, on the 'bad list', yet the effects of excess iron are so significant, that the increased incidence of testicular cancer this century has been attributed to the increasing iron content of the Western diet.

Can our body defend itself against oxidative damage by excessive free radicals?

The answer is: yes! Our body is equipped with very powerful defenses against free radicals and this is largely through antioxidants, which are consumed in the diet or made within our body, and enzymes.

Balance is the key. If there are not enough antioxidants available to neutrolize the free radicals, oxidative stress develops.

The key antioxidants in the diet are the carotenoids, vitamin A ( which we consume or make from carotenoids), vitamin C, vitamin E and the trace minerals selenium and zinc.

The prominent enzymes that destroy free radicals are called: superoxide dismutase, glutathione (particular melatonin) and a host of other natural compounds, such as those occuring in grape seeds and skins (OPC's) and in the herb Ginkgo biloba.

Vitamin E has been extensively researched and there is strong evidence that it is beneficial at much higher intakes than the current RDA (Recommended Daily Allowances) of 15 IU ( International Units). Vitamin E is especially required to protect unsaturated fats against oxidation.

The least amount found to inhibit oxidation is 40 IU per day, with 60 IU/day the minimum to enhance immune response. The Optimal level is 450 IU/day. Up to 800 IU has been found to be beneficial.

The researchers suggest an intake of 135 - 150 IU/day.

To obtain this amount from food, we would need to consume daily almost a kilogram of almonds, or 150 grams of soya oil, or 55 grams of wheatgerm oil, each of which would be not only unpractical, but even a harmful quantity of food.

That's why it make sense to supplement our diet with high quality nutritional supplements (multiminerals and antioxidants) to ensure that the optimal levels are being met.



About the Author: Adrian Joele became interested in nutrition and weight management while he was an associate with a nutritional supplement company. Since 2008 he wrote several articles about nutrition and weight loss and achieved expert status with Ezine http://Articles.com. He has been involved in nutrition and weight management for more than 12 years and he likes to share his knowledge. Get his free report on nutrition and tips for healthy living, by visiting: http://www.nutrobalance2.net

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Healthy Pregnancy Is What Every Pregnant Woman Wants

Healthy Pregnancy Is What Every Pregnant Woman Wants

Healthy Pregnancy Is What Every Pregnant Woman Wants
By Hannah Bajor

Tips on how to have a healthy pregnancy and make healthier babies. Under normal pregnancy circumstances about 25% of woman are going to miscarry or lose their baby within the first twelve weeks. The honest truth is that no one, not you, me or your health care provider can guarantee that you will have a healthy baby, but we know from all out experience there are lots of things you can do to influence the outcome of your pregnancy.

Having a healthy pregnancy starts with preparing your body for this incredible cycle of pregnancy long before you become pregnant. A defective egg or sperm has a huge part to play as to the reason why so many women miscarry. Defective eggs or sperms are most often due to insufficient vitamins, minerals and antioxidants in the body.

Healthy pregnancy preparation will reduce your risk of congenital abnormalities, miscarriages and going into premature labor. Pregnancy is far more than a physical process that happens to a woman. It has an incredible mental, emotional, spiritual and energetic side to it. In order to have a healthy pregnancy you must embrace pregnancy from a holistic body, mind and spirit.

Eat healthy:

If you have just found out you are pregnant and want to have a healthy pregnancy then start with eating healthier. Be very conscious to make sure you include fruit and vegetables and high protein foods into your diet and eating three meals a day. Pregnancy does not require that you eat for two, but does require that you are very conscious about the quality of food you eat, making sure the food you eat for your is baby is of making high quality nutritious foods and nutritious. Remember protein foods are used as the building blocks for growing all your babies organs.

Set up your prenatal appointment:

Having a healthy pregnancy also includes early prenatal care. As soon as you know you are pregnant, set up your appointment with your doctor or midwife.

Start multivitamins and minerals:

As soon as you know you are pregnant start taking a multivitamin plus an extra folic acid (400 micrograms /mcg)until you get your prescription for your prenatal vitamins. Note many multivitamins and prenatal vitamins do not contain all the minerals that is required on a daily basis to maintain optimal health. Also add a good quality mineral to your pre natal vitamins. Minerals are the building blocks for a healthy pregnancy.

Prevent dehydration:

Having a healthy pregnancy requires that you prevent dehydration and deliberately hydrate every organ and cell in your body. Remember every single cell growing within your babies system need water and if you are dehydrated then your babies cells will be lacking vital water constitution. Drink at least twelve glasses of water every day, this does not mean soda, tea, coffee or juices. It means 12 glasses of filtered water on top of what you are drinking. yes you may spend a lot of time in the bathroom but what the heck you are growing an amazing person inside of you.

A dehydrated body can cause pregnancy complications such as pre term labor which could result on your baby fighting for his or her life in a neonatal intensive care unit. Pregnancy requires extra water intake just by the blood volume adjustments necessary to sustain pregnancy. Did you know by the time you are thirty-four weeks pregnant your blood volume will have increased by forty percent. Women are amazing beings.

Start exercising:

Healthy pregnancy requires that you adjust your body to all the necessary changes needed to grow a healthy baby. Exercise will help increase your body stamina. If you are not used to exercising, then start doing a little bit of walking or stretching even if it is for 10 minutes every day. If you exercise regularly continue your exercise program as long as you do not become breathless. Shortness of breath reduces the oxygen supply to your baby and is not conducive to a healthy pregnancy.

Pregnancy is much more than a physical process. Embracing pregnancy from the mind, body and spirit prospective will enhance your possibility of having a healthy pregnancy. What can you do regarding the aspect of the mind to help you have a healthy pregnancy? Everything that you think, say, and do during your pregnancy has a profound effect on your unborn child for life. Every time you think a positive thought, your baby is going to pick up that information from you and end up been a very positive person. Worrying and complaining during your pregnancy will feed your baby negative thoughts, and you might have a healthy pregnancy but with an emotionally scarred baby.

It is very important for your babies sake to be mindful of what you say, do, and think during your pregnancy. Learn how to connect and communicate with the emotions of your unborn child to have a healthy pregnancy and a healthy baby. Generally, the more you are informed and educated about all the dynamics of pregnancy, the likelihood is that you will have a healthier pregnancy outcome and a healthier baby.

Midwife Hannah Bajor C.N.M., M.S.N. is founder, CEO and Visionary behind the Lumalove® brand of getting pregnant, pregnancy, infertility and miscarriage educational support products and services.

Hannah says "knowing my life's purpose gives one a hug advantage". Her 30 years midwifery experience along with her personal journey through ten years of infertility, having personally experienced a 16 week miscarriage and a near death experience delivering her second child has lit a fire in her soul that NO ONE can put out and that is to "change childbirth education as we know it".

Lumalove LLC helps couples globally access new and dynamic prenatal education and in doing so lays the foundational blueprints for a happier, healthier pregnancy outcome and gives their unborn child the opportunity of unlimited potential.

Take advantage of her FREE offer and experience her ability to help you connect deeper with your growing baby. To get your FREE pregnancy guided visualization mp3 then click on [http://www.LumalovePregnancyWeekByWeek.com]

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Health Food | Health Benefits of Fruits | Natural Nutrition | Health Benefits For All Fruits | Benefits Eating Fruit to Lose Weight | Fruits Juices Benefits

Health Food | Health Benefits of Fruits | Natural Nutrition | Health Benefits For All Fruits | Benefits Eating Fruit to Lose Weight | Fruits Juices Benefits

Submitted by: Medico News

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits.The tree originated from Central Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in a range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.

At least 55 million tons of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total. The United States is the second leading producer, with more than 7.5% of the world production. Turkey, France, Italy, and Iran are also among the leading apple exporters.

Health benefits for Apple

The proverb “An apple a day keeps the doctor away,” addressing the health effects of the fruit, dates from 19th century Wales. Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Compared to many other fruits and vegetables, apples contain relatively low amounts of Vitamin C, but are rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss, and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption, and are bulky for their caloric content like most fruits and vegetables.

There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.

Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice, providing a potential mechanism for the “prevent ion of the decline in cognitive performance that accompanies dietary and genetic deficiencies and aging.” Other studies have shown an “alleviat oxidative damage and cognitive decline” in mice after the administration of apple juice.

The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.

2. Banana

anana

Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. They are native to the tropical region of Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.

Banana plants are of the family Musaceae. They are cultivated primarily for their fruit, and to a lesser extent for the production of fibre and as ornamental plants. As the banana plants are normally tall and fairly sturdy, they are often mistaken for trees, but their main or upright stem is actually a pseudostem. For some species, this pseudostem can reach a height of 2–8 m, with leaves of up to 3.5 m in length. Each pseudostem can produce a bunch of green bananas, which when ripened often turn yellow or sometimes red. After bearing fruit, the pseudostem dies and is replaced by another.

Health benefits

Along with other fruits and vegetables, consumption of bananas were associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma Individuals with a latex allergy may experience a reaction to bananas.

Banana pape

Banana fibre is also used in the production of banana paper. Banana paper is used in two different senses: to refer to a paper made from the bark of the banana plant, mainly used for artistic purposes, or paper made from banana fiber, obtained from an industrialized process, from the stem and the non usable fruits. This paper can be either hand-made or made by industrialized machine.

3. Cranberry

Cranberry

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccos, or in some treatments, in the distinct genus Oxycoccos. They are found in acidic bogs throughout the cooler parts of the Northern Hemisphere. Cranberries are a major commercial crop in certain American states and Canadian provinces see Cultivation and uses below. Most cranberries are processed into products such as juice, sauce, and sweetened dried cranberries e.g. Craisins, with the remainder sold fresh to consumers. Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and European winter festivals.

Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for their consumer product popularity, nutrient content and antioxidant qualities, giving them commercial status as a “superfruit”.

Health benefits and potential health benefits

Cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

By measure of the Oxygen Radical Absorbance Capacity with an ORAC score of 9,584 units per 100 g, cranberry ranks near the top of 277 commonly consumed foods in the United States.

About the Author: Written by Medical News | Cancer News : http://mediconews.com Dental News : http://mediconews.com

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Cabbage | Red Cabbage | Health Benefits of Cabbage | Red Cabbage Juice Benefits | Red Cabbage Soup Diet

Cabbage | Red Cabbage | Health Benefits of Cabbage | Red Cabbage Juice Benefits | Red Cabbage Soup Diet

Submitted by: Medico News

Red Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

One cup of chopped crimson will add about 50 milligrams of vitamin C, as well as doses of fiber, folate and potassium. Studies have also revealed that a high intake of cruciferous vegetables such as cabbage offers protection from some cancers.

Health Benefits of Red Cabbage: It’s high in Vitamins A and C

Vitamins A and C are vitamins with strong antioxidant properties and red cabbage is a good source of both, particularly vitamin C. One serving provides three-quarters of the daily recommended quantity of this vitamin which is important for maintaining healthy skin and connective tissue. Who says citrus fruits are the only good source of vitamin C?

Health Benefits of Red Cabbage: It’s a Real Diet Food

Red cabbage is a guilt-free food if you’re a calorie counter. One cup of red cabbage has under thirty fat-free calories. The relatively high fiber content of red cabbage makes it a filling and satisfying side dish. No wonder the cabbage soup diet was so popular!

Health Benefits of Red Cabbage: It’s Better than It’s Green Cousin

Medicinal properties

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.

Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

It is a source of indol-3-carbinol, or I3C, a compound used as an adjuvent therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

Health Benefits of Cabbage

1. Red cabbage contains beneficial protective phytochemicals such as indole-3-carbinole (I3C), sulforaphane, and indoles. Indole-3-carbinole (I3C) is plays an essential role in reducing the risk of breast cancer. These compunds are also required for regulating the formation and function of estrogen.

2. Cabbage belongs to the Cruciferae family of vegetables and has three major varieties, namely green, Savoy and red.

3. Cabbage has numerous health benefits. Researches and studies have revealed that red cabbage has higher amounts of nutrients and is beneficial for treating cancer, ulcers and various other health disorders.

4. Cabbage is a muscle builder, blood cleanser and eye strengthener.

5. The juice of fresh raw cabbage has been proven to heal stomach ulcer.

6. Cabbage is rich in iron and sulfur.

7. Juice of fresh cabbage is effective in treating fungus infection(due to it sulfur content).

8. Cabbage can lower serum cholesterol.

Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system’s ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.

There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let’s not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes.

Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone?

Nutritive Values of Cabbage :

1. Vitamin A : 80 I.U.

2. Vitamin c : 50 mg.

3. Calcium : 46 mg.

4. Phosphorus : 31 mg.

5. Potassium : 140 mg.

6. Carbohydrates : 5.3 gm.

7. Protein : 1.4 gm.

8. Calories : 24

About the Author: Written by Medical News | Cancer News : http://mediconews.com

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How to Obtain Optimal Health

How to Obtain Optimal Health

How to Obtain Optimal Health

By: Monique Hawkins

You should already know that nutrition is very important to your quality of life. If you want to have a healthy life and lifestyle, you will need to have a healthy diet with proper nutrition. You might hear all the time that your nutrition greatly affects the way you live and your quality of life but have you ever really thought about why? Do you really understand why it is so important?

If you really want to take the steps to live the long life that you deserve and to be as healthy as possible and enjoy those years, than you need to learn all you can about the importance of optimal nutrition. What you eat really affects your body and health.

1. What is optimal nutrition?
2. What nutrients do you need to be healthy?
3. What foods give you these nutrients?

Importance of Optimal Nutrition
Optimal nutrition is very important to your overall health and fitness. Studies have shown that people can actually live longer if they have healthy nutrition. It is proven that there is a link between optimal nutrition and long life and long term health.

If you take a look at society, you will notice an increasingly large number of people that are overweight and obese. You will also see problems such as poor teeth and acne, dry, brittle skin, dry hair and other problems. You will find many people on medications for headache, stomach problems, acid reflux, constipation, heart disease, high blood pressure and more. What may be more alarming than the high amount of medications is the fact that most people receive very little information about what is actually causing their disease or condition. Instead, they get a pill.

What many people never know is that what they are eating (or not eating) can be causing these health problems. You also need to understand that you will have to make changes and adjustments to your intake over the years and stages of your life. Just like toddlers need a different diet from teenagers, you also need to alter your diet as you continue through all of life's stages. Understanding what is best for you through each stage of your life is the best way to remain in optimal health.

Micro and Macronutrients
Many people hear that they need proper nutrition but just what does that mean exactly? What nutrients do you need to be healthy? Optimal nutrition will include a variety of different micronutrients and macronutrients. Micronutrients include certain vitamins, minerals and antioxidants. Macronutrients include carbohydrates, proteins and fats that make up the foods you eat.

There is too often a lot of myth surrounding the nutrients, our bodies and how we use these nutrients. This is why it is very important that you get all the facts when planning to change your lifestyle and diet. Many people are suffering from malnutrition and may not even know it. Many overweight individuals may be suffering from malnutrition. Just because you are eating does not mean you are eating the right things.

Micronutrients are the vitamins, minerals and antioxidants that your body needs to be healthy. The specific ones and amounts of each will depend on your body, sex, age and other factors. Every person is different so there is not one set plan that works for everyone. You need to learn what works for you. As you change, grow older, etc. this will change again and you will continue to have to adjust this.

Macronutrients are the carbs, proteins and fats that you get from foods. The amounts of these that you need will vary as well. This is where many myths come in about what you should or should not eat. The facts are that too much of anyone can be bad and not enough can be bad. It's all about finding a balance. This means those "All-Carb" or "No Carb" diets that are so popular on the market are really not the best thing for you.

What you choose to ingest in your body has a big impact on your overall health and your general well-being. People now eat more fast foods and frozen dinners and other quick meals that are not very nutritious at all. Some of these foods even have additives in them that can make them addictive so that you want more and more. People typically eat out of hunger and many of these foods do not work to satisfy your hunger leaving you wanting more or something else. Yet, they still have many calories and fat and other things that your body does not need.

Make the Committment
If you are serious in obtaining optimal health to the best of your ability, then take a look at your lifestyle in general. Are you eating the right foods? Are you exercising? Are you getting plenty of fresh air on a daily basis? Do you have positive relationships? If you find yourself answering "no" to these questions, then make the commitment to change. Talk with your family, friends, or a nutritionist. Check to see if there are support groups in your area related to health and lifestyle changes. Look into joining your local gym. Do your research and then purchase the right nutritional supplements that will help you achieve your goals.

If you at least try to make a change in one area, more are sure to follow! You are now on your way to optimal health.

 

Author Bio
Monique Hawkins is an Associate with USANA Health Sciences. One of her passions is encouraging and supporting others to obtain optimal health and wellness. Visit her USANA website at www.whyusana.com/mhawkins and her new music box website at www.my-music-box.com

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Vitamin C: Why You Can’t Assume You’re Getting Enough

Vitamin C: Why You Can’t Assume You’re Getting Enough

Submitted by: Steve P Smith

Many benefits of vitamin C have been identified since the consumption of citrus fruit was first recognised as the immediately effective cure and preventative for the scurvy which so dreadfully afflicted the long distance sailors of a few centuries ago.

Numerous studies have recognised the vitamin as a possible protector against coronary heart disease, stroke, atherosclerosis, hypertension and cancer, to name but a few, and it is possible that all of these effects stem ultimately from vitamin C’s acknowledged role as a powerful anti-oxidant, active in preventing the free radical damage which is a known cause of premature ageing and many chronic degenerative diseases.

So the absence of acute deficiency diseases such as scurvy in modern affluent societies should not be taken as implying that the typical Western diet contains an adequate intake of vitamin C for optimum long-term health.

The United States Recommended Dietary Allowance (RDA) for vitamin C is 90 mg per day for a healthy, non-smoking man and 75 mg for a woman. But these suggested requirements are increased to 125mg and 110 mg respectively in the case of smokers, a tacit acknowledgement of the increased requirement for this vitamin which increased toxic stress places on the body. But these RDAs nevertheless appear to be set at a level sufficient only to avoid outright deficiency disease.

To be sure of obtaining all the optimum benefits of vitamin C, the authoritative Linus Pauling Institute has recommended a daily minimum intake of at least 400 mg. This amount has been shown to achieve saturation levels of the vitamin within the body’s tissues in healthy young adults who are non-smokers. To get this in perspective, even the consumption of the recommended five daily servings of fruits and vegetables may provide just 200 mg of vitamin C, whilst even commercial multi-vitamin supplements typically provide only around 60 mg.

But the real story’s actually even worse than this, not only because all too few people actually manage to consume the recommended quantities of fruit and vegetables, but because the nutritional quality of those that we do consume is poor, and getting worse.

As long ago as 1936, Senate Document 264 noted that the poor quality of American farm soils was leading to widespread nutritional deficiencies, and the 1992 Earth Summit reported that mineral concentrations in US farm soils were 85% lower than those of a hundred years ago.

Nor does the problem lie just in the soil. The modern Western diet’s preference for highly refined grains, and the treatment of fruits and vegetables with preservatives, dyes, pesticides and even radiation is a proven disaster for vitamin and mineral retention, as well as a significant toxic assault on the body.

Indeed, the problem for us in the twenty-first century is that our environment seems as though it might have been expressly designed for ill-health. Daily we’re exposed to a kind of toxic soup of pollutants such as industrial emissions, car exhausts, pesticides, herbicides, dyes and all kinds of everyday household chemicals. But as the liver works ever harder in an increasingly desperate struggle to detoxify the body, an unwelcome side effect is that it produces enormous quantities of the free radicals which are amongst the chief contributors to premature ageing and degenerative disease.

In these adverse circumstances it can only make sense to ensure that the body is as lavishly provided as possible with the top quality anti-oxidants of which vitamin C is certainly one of the most important.

Fortunately, high dosages of vitamin C are readily available as supplements and fortunately, too, it seems that the manufactured kind of l-ascorbic acid (vitamin C) is chemically identical to that obtained naturally. This is not in any way to deny the importance of healthy eating, or to suggest that it doesn’t make sense to try and eat the recommended five daily servings of fruit and vegetables, because these contain a myriad of trace nutrients which operate synergistically within the body, and which all need to be present for optimum health.

It does suggest, however, that to rely on diet alone, however apparently healthy, may well be to risk missing out on the vital anti-oxidant properties of vitamin C which may in time be reflected in chronic, degenerative, if not acute, disease. It should be noted as well, that as a water-soluble compound, any excess vitamin C is harmlessly excreted by the body. So with all the health benefits of vitamin C at stake, it surely makes sense to err on the side of taking in too much rather than too little.

About the Author: Steve Smith is a freelance copywriter specialising in direct marketing and with a particular interest in health products. Find out more at http://www.sisyphuspublicationsonline.com/LiquidNutrition/VitaminC2.htm

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