Recipes To Make Delicious Bread

Recipes To Make Delicious BreadRecipes To Make Delicious Bread by by James Smi

When bread makers first came out years back people felt that all you could use them for was plain white bread. Well that is not even close to being true any more. There are now dozens of fantastic recipes available for all kinds of bread. What you will find is that the ingredients you use in a bread machine will be a little different than if you were baking bread normally. The results are just as good however.

Below is a selection of recipes that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your breadmaker and give one of these yummy recipes a try.

Basic White Bread

1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast

Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.


Grain and Honey Bread

3/4 cup warm water
2 TBSP honey (liquid or melted)
2 TBSP olive oil
1 tsp salt
2 TBSP lemon juice
3 1/2 cups whole wheat flour (mixed grain flower is OK too)
1/2 cup rolled oats
2 tsps granulated yeast

Put the salt in the breadmaker first, then add all other ingredients except the yeast, oats and flour. Add the oats and flour. Make a small hole at the top of the dry ingredients for the yeast. Bake as usual.


Cheesy Buttermilk Bread

This yields a moist and tasty loaf. It also stores very well, but you'll probably finish it before that even matters!

1 and 1/8 cups buttermilk
1 tsp salt
2 TBSP sugar
.75 cup extra sharp chedder (grated)
3 cups bread flour
1.5 tsps bread machine yeast

Prepare as usual. All wet ingredients first, then the cheese, then dry ingredients, and the yeast on top.


Oat Bread

Use natural rolled oats. Just put them in a pot with boiling water, and then let them soak until they cool off. Then add the other ingredients and proceed as usual.

1 cup rolled oats
11 fl.oz. water
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp olive oil
3 cups flour
1 tsp yeast

Baking bread is a wonderfully delicious way to add great nutrition to you family's diet. Give the recipes a try and add some flavour to your meals.

Want to find out about baking soda uses and baking chips? Get tips from the Baking Ideas website.

Article Source:

Spur Of The Moment Get Together? No Problem With These Quick And Delicious Appetizers!

Spur Of The Moment Get Together? No Problem With These Quick And Delicious Appetizers!Spur Of The Moment Get Together? No Problem With These Quick And Delicious Appetizers! by by Mary Mechler

This happens to all of us. It's Friday afternoon, and your colleagues are talking about getting together for a drink after work. You volunteer to have everyone over, but have no thoughts for a few quick appetizers.

Not to worry. If you keep a few staples on hand, I have a couple of great ideas for quick and delicious appetizers your guests will love! No matter what the season, these appetizers works well.

I always have a jar of artichokes, on hand -- the main ingredient of this recipe. I have made it so many times, that I just keep all the ingredients around now because you never know when friends or family will drop in for a visit. Here we go:

Artichoke Cheese Bake
1 can or jar of artichokes (if you have them marinated, that's fine - it makes no difference)
1 cup grated cheese (Romano or parmesan work well)
1 small can diced chilies
1 cup mayonnaise
1 t. garlic powder
1/2 t. sea salt
1/2 t. freshly ground pepper
(Optional - at the holidays, I like to add about 1/2 cup of crab meat. Fold it into the mixture after you have pulsed the previous ingredients in the food processor. I omit the chilies when using crabmeat in order to not overpower the flavor of the crab.)

Preheat oven at 350 degrees. Butter or spray a 1 qt. casserole or baking dish.
Put all the ingredients in a food processor and pulse until there are small chunks of artichokes visible, about the size of a pea.
Put into prepared baking dish and bake for about 35 minutes, or until a bit brown on top and bubbly.
This is a great dip with water crackers because they allow the flavors to really come through. I also like to use broccoli, cauliflower and red bell peppers to dip into it. Everyone always loves it, and are amazed that it's so simple to make. This one is an easy hit!

Pesto Bruschetta

1 French Bread Baguette, cut into 1/2" slices
1/3 cup pesto - any type
Roasted red peppers, thinly sliced, enough for 2 pieces on each slice of bread
1/2 cup grated or shaved parmesan cheese
Olive oil

Heat oven to 400 degrees. Brush one side of bread with a bit of oil. Put on baking sheet, oiled side up, and bake until top is barely brown, about 7 minutes. Remove from oven and cool until you can handle them.
Flip the bread slices over. Spread pesto on each slice. Top with roasted red pepper slices and cheese.
Return to the oven for another 6 minutes, or until cheese begins to melt. Serve warm.
This is a great flavor combination with traditional basil pesto, or, any other flavor you may choose. I've used a sundried tomato based version in this recipe as well.

So, there here are a couple of ideas to help you out in a pinch. Maybe you'll end up keeping these items on hand so that you can accommodate that last minute get together as well. They're homemade, quick and delicious. Your guests will love them.

These are just a couple of my "old reliables". Send us your thoughts on whether they work for you, and if you have ideas for other articles.

Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, which offers kitchen cookware, chefs knives and kitchen cutlery. If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last!

Article Source:

Easy and Delicious Dinner Recipes for Backpacking

Easy and Delicious Dinner Recipes for BackpackingEasy and Delicious Dinner Recipes for Backpacking by by Jill Smi

As you already know if you've read our other easy backpacking recipes, it is very important to eat nutritiously and drink plenty of water while backpacking. We've already mentioned a few meal ideas for breakfast and lunch, as well as a few energizing backpacking snack suggestions.

Dinner is the backpacking meal that most backpackers settle down and truly enjoy. Once you have set camp for the evening and settled in, a hot and hearty meal will revitalize your body and get you prepared for another day of active hiking.

Backpacker's Sushi
Cook 1 cup instant rice with boiling water.
Cut nori (seaweed rollers for sushi found at international grocers or sections) into quarters
Place a spoonful of rice on the nori and add a spoonful of tuna from foil packet
Roll the sushi and dip in wasabi, horseradish, or soy sauce (take-out packets)

Seafood Pasta
Cook 1/2 package pasta (fettuccini, tortellini, etc)
Heat a little bit of olive oil, salt, and garlic with salmon or tuna (foil package)
Toss with parmesan cheese and enjoy!
Variation: chicken (canned) and sundried tomatoes

Just Add Water Backpacking Feast
In a small sandwich bag combine:
3/4 cup instant potatoes
3/4 cup dry stuffing
Dried cranberries
Beef or turkey jerky pieces
Powdered gravy mix
At camp, stir in boiling water and let stand before eating.

Country Chicken and Rice
Combine 1 cup instant rice with 1 1/2 cups boiling water
Stir in one packet onion soup mix
Add 1 small can of chicken
Stir until warm

Fiesta Trail Chicken
In a small sandwich bag combine:
1 cup instant rice
1 packet tomato soup mix
Spices (chili powder, cumin, garlic powder, etc.)
At camp, add 1 1/2 cups boiling water to dry ingredients and stir in a small can of chicken.

Other dinner ideas include:
Small canned hams that require no refrigeration
Fresh vegetables for first night dinners (broccoli, corn on the cob, green beans, etc.)
Soup cups
Canned foods (ravioli, Spam, beanie weenies, beef stew, etc.)

Salty foods are good for replenishing your body to avoid dehydration. Eat foods that are high in calories and protein. If you packed canned foods, look for products with easy open lids. Otherwise, remember to pack a can opener, like the versatile Leatherman Juice S2 Multi-tool.

The most energizing and replenishing snacks for the trail is gorp, or modern versions of trail mix. Try these gorp recipes for variety.

Chocolate Lover's Gorp
2/3 cup dried apricots
2/3 cup dried cherries
2/3 cup dried blueberries
2/3 cup almonds
2/3 cup peanuts
1 cup white chocolate chips
1 cup dark chocolate chips

The Trail is on Fire Gorp
Heat 2 tbsp oil in a skillet
Brown 2 cups puffed rice cereal and 2 cups raisin bran, stirring constantly
Spread the cereal on a baking sheet and cook at 250° for 30 minutes.
Toss cooled cereal with:
1/2 cup Spanish peanuts
1/2 cup cashews
1/4 cup raisins
1/4 cup dried dates
1/4 cup dried jalapeño slices
1/2 tsp salt
1 tsp chili powder
1/4 tsp cumin
2 Tbsp sugar

Want to find out about pet tortoise and dangerous pets? Get tips from the Pet Ideas website.

Article Source:

Fruit Cocktail Recipes

Fruit Cocktail RecipesFruit Cocktail Recipes by by John Smi

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.

Grapefruit cocktail.

The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.

Summer cocktail.

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.

Fruit cocktail.

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

For tips on types of hawks, what do caterpillars eat and other information, visit the Interesting Animals website.

Article Source:

Understanding The Risk Factors of Cardiovascular Disease

Understanding The Risk Factors of Cardiovascular Disease

Understanding The Risk Factors of Cardiovascular Disease
By Juanita Swindell

When it comes to cardiovascular disease or CVD, there are two types of risk factors - those you can control and those you cannot. Knowing the different risk factors, both controllable and uncontrollable can help you take proper steps to stay healthy and keep problems at bay.

Factors You Can Control


Hypertension or high blood pressure is the leading cause of premature death due to cardiovascular disease. The high pressure overworks and weakens the heart muscles, resulting in cardiovascular problems. Those who have hypertension are also more likely to develop other complications.


Diabetes or high blood sugar increases the risk of cardiovascular problems about 2 to 3 times. The higher the sugar levels, the higher the risk. Unfortunately, diabetes is often diagnosed too late, resulting in serious complications such as strokes, blindness, amputations and CVD.

Sedentary Lifestyle

Leading a sedentary lifestyle is the 4th leading risk factor for cardiovascular disease. Insufficient physical activity can put you at higher risk for hypertension, diabetes and obesity, all of which are precursors for CVD. Engaging in at least 30 minutes of moderate intensity activity 3-4 times a week can lower your risk significantly.


People who are overweight usually also have high blood sugar, high blood pressure and glucose intolerance. All of these conditions put considerable pressure on the arteries and heart muscles, resulting in cardiovascular disease.

High Cholesterol

Statistics indicate that high cholesterol is responsible for about 1/3rd ischaemic heart disease globally. When your cholesterol level is high, fatty deposits form within the blood vessels. These fatty deposits narrow the diameter of the blood vessels, obstructing the free flow of blood to the heart. This insufficient blood flow weakens and damages the cardiovascular muscles increasing the risk of stroke.

Using Tobacco

Smoking or ingesting tobacco hardens the arteries and obstructs blood flow to the heart. As much as 10 % of all related problems are related to tobacco use, especially smoking. Some studies have shown that the risk reduces significantly within 2 years of abstaining from tobacco use.

Unhealthy Diet

What you eat plays a huge role in leading to cardiovascular disease or protecting you from it. Consuming too much salt, processed foods or saturated fats and not enough vegetables, fruit and fish are detrimental to the health of your heart. A healthy diet consisting mainly of vegetables, fruit and fish reduces the risk of diabetes, high blood pressure and obesity, which in turn reduces the risk of related disease.

Uncontrollable Risk Factors

Age, gender and family history are the three uncontrollable risk factors for CVD. While the factors themselves cannot be controlled, going for regular checkups is necessary so that proper precautionary measures can be put in place.

The doctors at Trinity Medical Group have had several years experience with diagnosing and treating cardiovascular disease. If you have any of the risk factors, don't wait till it's too late. Call Trinity Medical and make an appointment today. Also check out our new Blog Post on Symptoms of Cardiovascular Disease.

Article Source:

Apple Banana Smoothie for a Wholesome Breakfast

Apple Banana Smoothie for a Wholesome BreakfastApple Banana Smoothie for a Wholesome Breakfast by by Melissa Roy

6 medium-sized apples, red ones only
3 honey bananas (small and freckled preferably)
3 peeled frozen bananas
3 spoons of white sugar
¼ cup of plain yogurt

In order to prepare for this exuberant beverage, these are the ingredients which are necessary for the preparation of a delicious apple banana smoothie.

First, peel the apples and run them into the juicer. Collect the apple residue from the retaining basin and run it again by the juicer in order to maximize the sap extraction. Peel off the honey bananas and insert them into the blender together with frozen ones. It is unnecessary to cut them into smaller pieces as the honey bananas are quite petite and soft.

Pour the quarter cup of plain yogurt into the mix. Blend the ingredients for a good 45 seconds. Next add the extracted juice and include white sugar into the blender and merge the mix together for about 30 seconds.

This serving can be added with shaved ice as this would add a chilled sensation to the beverage. Originally this serving is adequate for three people and can be blended together with ice cubes. As for the sugar measurements, the quantity can be controlled according to personal preference or replaced by honey altogether, to add energy to the beverage. The ingredients can be halved or quartered according for individual consumption.

The quest to wake up in time to get to work is better encouraged with a supplemented nourishing breakfast as naturally people are sluggish in the morning. A productive person would want to be part of an efficient working environment and the key in achieving a prolific lifestyle.
A smoothie is often mistaken for milkshake although the two are quite similar ingredients-wise. Milkshakes usually offer additional health dosage such as egg whites and protein powder. However an apple-banana smoothie packs all the required fruit fibers and calories in just a few easy steps.

Melissa Roy is president of Adern Media. Read kitchen stuff and products reviews at unfinished kitchen cabinets and Designer brass door hardware and Victorian Door hardware

Article Source:

How To Avoid Salad Dressing Sabotage

How To Avoid Salad Dressing SabotageHow To Avoid Salad Dressing Sabotage by by Emily Morris

Are salad dressings secretly sabotaging your diet?
If you are trying to lose weight, maintain a healthy weight, or just improve your over-all health, everyone knows that eating more vegetables is a great way to go. They're low or no-sugar, loaded with vitamins and minerals as well as a myriad of other healthy nutrients. Salads can be a great way to get more servings of vegetables into your lifestyle, but they can also be packed with hidden calories. If you eat restaurant salads, they may taste great, but they almost never use low-fat ingredients. (After all, rich creams and oils make them taste so good, you'll want to come back and spend again!)
Would you be tempted to select any of the following at a restaurant, or make it at home?

Chicken Ranch Taco Salad - 960 calories and 57 grams of fat
That's over half your daily fat requirement, and nearly half your day's calories all in one salad
Crispy Calamari and Veggies - 1,520 calories and 98 grams of fat
That's over your daily fat requirement in just 1 appetizer and well over half your calories for the day
A triple whopper at Burger King only has 1130 calories...
Southern Fried Chicken Salad- 1,100 calories and 68 grams of fat
Better not eat any more fat grams that day...

Most of those are getting the extra calories from the creamy dressings and fried meat that's added on. However, using less tasty 'lite' dressings and just skipping salads all-together isn't a great idea. Crisp raw vegetables in tasty dressings or dips are fantastic for health. Substituting grilled meat for fried is also a tasty choice. Some dressings even help you absorb important nutrients.

For example, citrus based dressings, or salads with high vitamin-c ingredients can help you absorb the iron in leafy green vegetables. The healthy fats found in olive oil, chia seeds, avocados, nuts and some fish will help you absorb much more lycopene from tomatoes (and other red vegetables), lutein in green peppers (and other greens), and carotenoids in carrots (and many other brightly colored vegetables). They key to unlocking these healthy phytonutrients and anti-oxidants is eating the foods together. Ohio State University did a study which proved greater absorption of nutrients could be achieved when people added a healthy fat to their salad.
Ready to try something fresh and new?
This vinaigrette tastes fantastic on spinach and strawberry salad. Baby spinach leaves have a very mild flavor, and fresh strawberries are an unusual and refreshing addition.

Chia Strawberry Spinach Salad Dressing
¼ cup extra virgin olive oil
2 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp dry chia seed
1 dash Worcestershire sauce
1 dash paprika

In a measuring cup, simply mix together all ingredients. The seeds won't hydrate in the oil, but they'll cling among the salad ingredients. This dressing will separate into two layers if left alone, so always shake before use. You don't have to use it only on spinach strawberry salad, you can try it over your favorite greens.

Still want a creamy dressing, but don't want the calories? This dressing is thick and creamy, but has ZERO milk products of any kind. It's perfect for anyone who is lactose intolerant. This zesty dressing will amaze your guests as you serve it as a dip or over your favorite greens. They'll never guess that the tasty, creamy base is really...beans!

Creamy Cilantro Vinaigrette:

1 can cannellini beans
¼ cup lime juice
¼ cup canned green chili peppers
¼ cup hot (not boiling) water
¼ cup cilantro (chopped)
1 pinch red pepper flakes
1 tbsp extra virgin olive oil
2 tbsp chia seed gel
1 clove garlic
1 pinch sea salt

This dressing is also amazingly easy to make. Just rinse and drain the beans, chop the cilantro, dice the chili peppers and mince the garlic. Put all the ingredients into your food processor or blender and hit 'puree'. The dressing is finished when everything is smooth and creamy. You can use it for dipping, or add to your favorite salad mixture.

Why are there chia seeds in each of these dressings?
The chia seeds are an important part of the recipes because they not only help to mix and distribute the flavors, they also help you to feel full. The soluble fiber on the seeds' shell forms a gel when exposed to water. This allows them to absorb nine times their weight in zero calorie water. So while you're eating less calories, you're feeling full sooner when you add chia. It's that gelling action that allows them to help with flavor mixing, improving the taste of whatever you add them to.

The seeds themselves have no flavor at all, so you can freely add them to almost anything when you want a nutritional boost. They're packed with nutrients, such as more calcium (by weight) than milk, complete protein like in meat, and healthy omega-3 oils that are usually only found in fish. They're also an easy way to boost the fiber content of a meal without changing the taste.

When changing the taste of a meal is as easy as switching the dressing, you'll never get tired of healthy salads. Store-bought dressings may sit in the fridge for months, but when you make your own dressing, it's not only much fresher, free from chemicals and preservatives, it's also in portions you decide, so there's just enough for what you plan to eat. It may take a few minutes to whip up, but the myriad of possibilities and flavors are well worth the time. Plus, isn't increasing your health, and that of your family worth the extra five minutes to mix?

Try these dressings, and loads of other great recipes in our free Chia Cook Books ! Learn more about what chia seeds can do for you at MySeeds Chia Seeds Plus, don’t forget about free shipping to get you started quickly and easily!

Article Source:

Canning Soup Secret Recipes

Canning Soup Secret RecipesCanning Soup Secret Recipes by by Ryan Oelkers

A good housekeeper always gives the best of everything to her family. And in that best of everything, the most is giving her family and loved ones the best and healthy foods available. Serving them with organic, fresh and non-contaminated foods are best. During winter seasons, everyone loves soups. And when it is being prepared at home, it can be less expensive than purchasing it from the outside. Thus, homemade canning of soups is an economical, affordable means of having different soups preserved and canned for instant winter consumption.

But mind you, when canning soup, several safety points must be given serious considerations. First and foremost, the method to be used in canning must be the pressure canner method. Why? It is because this method ensures that food born microorganisms cannot spoil or contaminate the soup being canned. Since most ingredients used in canning soups contained low acid, pressure canner is just as perfect for a lasting soup preservation.

Second, in canning soup, it is advisable to only can clear soup. Thus, ingredients like thickeners, oils or milk, or noodles should be avoided. Soup preservation using pressurized containers are so effective that you can store the soup for some months without refrigeration.

Nowadays, canning is so popular for a number of reasons:

1. Preserving self-produced crops: It is always beneficial to have a kitchen garden and grow organic crops for own consumption. Healthy organic food is assured to be enjoyed by the whole family. And because these crops are cultivated and grown by you, it can be best stored and preserved by canning. In this way, you and your family can enjoy your self-produced crops even during off seasons.

2. Living Standards: There is a drawback in the world economy at present. High commodities and low labor turn-outs are primary problems. Thus, stretching ones budget is a must. For this reason, majority people today are finding alternative solution to lessen grocery expenses. And buying canning products on sale provides big difference and big saving than buying these products in stores.

3. Nutritional value: Doing homemade canning gives one the confidence that the whole family is eating the right kinds of foods containing the needed nutritional value needed. Aside from that, one can be assured that the foods that come to the mouths of all the family members are safe and are healthy foods. Because canning was made at home, unwanted ingredients such as acids, chemicals and other substances can be avoided.

4. Food allergies: Foods which causes allergies can be prevented. Because your canning your own foods, chances are you are not going to preserve and store those foods that can cause any member of your family allergies. In short, you have a better control over the situation.

5. Satisfaction and contentment guaranteed: Canning by oneself provides you with the satisfaction and contentment that your family and you are taking the right and healthy foods available.

Canning soup in order to enjoy the secret recipes of your grandma on different soups, anytime you wish. You only have to make certain that you will go over USDA guidelines on the different directives relating to homemade canning. As everyone is aware of, canning process is a long process and can be tiresome. But it can save anybody with time and money. But most of all, it provides one the assurance that the whole family is eating the right and healthy foods.

Article Source:

Two Flat Stomach Secrets For Women

Two Flat Stomach Secrets For WomenTwo Flat Stomach Secrets For Women by by Holly Rigsby

Have you tried everything under the sun to get a flat stomach, only to come up disappointed? Have you fallen prey to all the gimmicks, fad diets and shameless infomercials promising you that elusive flat stomach that you desire?

Well fret no more, I'm going to let you in on the two 'secrets' that will help you shed unwanted fat and reveal your toned, flat stomach once and for all.

The first secret for a flat stomach is eating supportively. While this doesn't seem like a secret at all, most women get this wrong in spite of their best - but misguided - efforts. Women have fallen prey to low-fat, low-carb, Hollywood, grapefruit, South Beach and every other over hyped diet that marketers can dream up, all in hopes of shedding those unwanted pounds. But eating supportively is isn't about dieting or deprivation; it's about moderation and balance. While cutting carbs or fats out of your nutrition plan might give you a temporary loss of a couple of pounds, it's typically followed by a drop in metabolism and a weight gain of more than you lost in the first place once you go back to your old eating habits.

So what is eating supportively? Eating supportively is having protein and carbohydrates at every meal. It's grazing on 4-6 meals or snack each day instead of missing meals and then gorging yourself. It's enjoying a healthy breakfast and not drinking your calories. But most of all, eating supportively is enjoying the foods you love in moderation instead of in excess.

If eating supportively is the first secret to a flat stomach, then what's the second? The second flat stomach secret is resistance training. Unfortunately, just as fad diets have stood in the path of women achieving the flat stomachs they so desired, so have the myths of spot reduction and cardio being the best method for fat loss. Late night infomercials have long promoted gadgets that promised to spot reduce those trouble spots that women struggle with and sucked us in with testimonials from fitness models that undoubtedly picked up a nifty paycheck for endorsing their wares. But spot reduction is a myth. Think about it - have you ever met someone with a flat stomach and fat arms? Didn't think so. If spot reduction was possible then undoubtedly one of these happy customers would have toned and tightened their stomach, yet kept their flabby arms.

The other myth that has led women astray is the belief that cardio is the best solution for fat loss. Treadmill manufacturers have sold the virtues of the 'fat burning zone' and led us to believe that we could plod along on a treadmill watching Oprah and before long a flat stomach would be ours. These two myths have diverted us from the path of what really does work - resistance training. Resistance training is a flat stomach's best friend because not only does an effective resistance training session burn plenty of calories while you're doing it, but it keeps you're metabolism revved long after you're done. One recent study showed that you're metabolism would stay elevated for over 36 hours after a resistance training session.

Try to get that out of an aerobics class.

And there's another benefit of resistance training when it comes to getting a flat stomach. The lean muscle that you gain will raise you're resting metabolic rate and help you burn more fat all day long, each and every day.

There you have it, two 'secrets' that are guaranteed to boost your metabolism and give you that flat stomach you've been longing for. So ditch the diet books and the aerobics classes and start eating supportively and resistance training. Before long that flat stomach will finally be yours.

Holly Rigsby is a nationally recognized women's fitness coach, certified personal trainer (CPT) and the author of the internationally popular e-book - Fit Yummy Mummy - Burn Your Baby Fat and Get Your Body Back. Go to to get your FREE copy of her special report: "The Five Ways To Boost Your Metabolism."

Article Source:

1-2-3 To Staying Cancer-Free

1-2-3 To Staying Cancer-Free

1-2-3 To Staying Cancer-Free
By Carol Chuang

More and more people have cancer these days. It is almost like the plague that no one wants to talk about, and it keeps getting worse.

    • In the early 1900s, one in 20 developed cancer.


    • In the 1940s, one in 16 developed cancer.


    • In the 1970s, it was one in 10.


  • Today, it is one in three!

Conventional medicine is no where close to finding a cancer cure. Cancer, in fact, is huge business for the pharmaceutical companies. It is a US $125 billion industry! The typical cancer patient spends $50,000 fighting the disease. Chemotherapy drugs are among the most expensive of all treatments, many ranging from $3,000-7,000 for a one-month supply.

The cancer industry spends virtually nothing of its multi-billion dollar resources on prevention strategies, such as dietary advice, exercise, and obesity education. Instead, it pours its money into treating cancer - chemotherapy drugs, radiotherapy, surgeries, and diagnostic technologies.

Why? Many people believe if the drug companies find a cure, the patient base goes away. It is much more profitable to keep a steady stream of cancer patients alive, but sick, so that they will keep going back for more drugs. Is this not the same formula for many other modern chronic diseases, such as diabetes?

Do not ever believe that if you get cancer, it is merely the draw of bad luck or it is inevitable. The most common cause of cancer, in 90-95% of all cases, is acquired mutations, which are directly caused by dietary and lifestyle factors. Even if you have inherited the types of genes that are linked to cancer, which only makes up about 5-10% of all cancers, there is ample evidence that genes interact with their environment. In other words, if you eat and live right, you still stand a good chance of preventing the development of cancer.

Therefore, you need to take preventive steps NOW. It is much easier to prevent cancer than to treat it once it takes hold. The following are three key actions to cancer prevention.

I. Eat REAL Food

A recent study found that Americans obtained:

    • 63% of their calories from highly processed foods (e.g. hots dogs, margarine, frozen entrees, baked goods, ice cream, and candies),


    • 30% from moderately processed foods (e.g. white rice, pasta, peanut butter, jam, canned produce, processed dairy products, and processed meats/cold cuts),


  • only 7% from unprocessed or minimally processed foods (e.g. fresh or frozen produce, beans, nuts, eggs, brown rice, milk, and fresh meats).

For thousands and thousands of years, human beings have been making food from scratch. Never in human history have we eaten so much convenience food products, microwave meals, packaged snacks, and fast food.

The cancer "plague" is a wake up call for all of us to change our mindset and lifestyle. Yes, it is really tempting after a long day's work to open a package and stick it into the microwave, or to pick up a pizza or take-outs on the way home. But as we all know, these are not nutritious food and in the long-run, they may result in detrimental consequences to our health.

We need to eat REAL food. Processed and packaged foods are not only nutrient deficient (low in antioxidants and phytochemicals), they also contain unhealthy ingredients, such as processed vegetable oils, high fructose corn syrup, excess sodium, preservatives, and additives. The more we eat, the more health problems we develop.

1. Prepare your meals

    • Cook your food from scratch but avoid deep frying or charbroiling as these cooking methods create carcinogenic substances. If you don't have time to cook during the week, prepare your food on weekends and freeze in individual containers. Reheat on the stove or oven.


    • Use only good oil for cooking. Restaurants and processed foods generally use cheap vegetable oils derived from canola, corn, soy, safflower, or sunflower. Some may use grape seed oil or rice bran oil. All these are processed, refined oils that are relatively high in omega-6 which promotes inflammation, an instigator for cancer. The best oils to use for cooking are coconut oil and organic animal fats, ghee, and butter. Reserve extra virgin olive oil for low heat cooking and salad dressing.


    • Incorporate some raw food into your diet as they are rich in enzymes which can be easily destroyed by cooking. Not everyone can tolerate a lot of raw food in the diet, therefore, it is important to find your own balance.


  • Stay away from packaged snacks. It is one thing to bake home-made cookies using organic butter, whole grain flour, and may be a bit of natural sugar like maple syrup or honey. It is a totally different thing when you buy commercially baked goods and cookies. These packaged snacks are often made with processed vegetable oils, some even with trans fat, high fructose corn syrup, and all kinds of additives and preservatives.

2. Watch your sugar

    • Processed and packaged foods are usually very high in sugar. Look at the boxed cereals you eat every morning, the packaged snacks you eat in mid-afternoon, or the fruit juice/soda that you drink. Add everything you eat and drink in one day and see how much it is. Know that a teaspoon of sugar is equivalent to 4 grams. On average, Americans consume 20 teaspoons of sugar a day!


    • More than one out of three Americans aged 20 and older has pre-diabetes, a condition in which your blood sugar levels are higher than normal but not yet high enough to be diagnosed as full-blown diabetes. A recent meta-analysis that included data from nearly 900,000 people show that those with pre-diabetes have a 15 percent higher risk of cancer, especially cancers of the breast, endometrium, liver, pancreas, and stomach.


    • People who have pre-diabetes generally have higher levels of insulin as well as insulin-like growth factor-1 (IGF-1). IGF-1 plays a key role in cell growth and proliferation. This is why diabetes and pre-diabetes raise your risk of cancer.


    • Sugar is the ideal food for cancer cells and promotes their growth. If you currently have cancer or are pre-diabetic, you must absolutely avoid all forms of sugar, both natural and refined. You should also refrain from eating refined carbohydrates as they are broken down very quickly into simple sugars. For healthy people, keep your sugar intake to a minimum and use it only as an occasional treat.


    • Some names for added sugars include agave syrup, brown sugar, corn sweetener, corn syrup, sugar molecules ending in "ose" (dextrose, fructose, glucose, lactose, maltose, sucrose), high-fructose corn syrup, fruit juice concentrate, honey, invert sugar, malt sugar, molasses, raw sugar, sugar, and syrup.


    • People who have diabetes and pre-diabetes should particularly pay attention to their fructose intake. While every cell in the body can use glucose, the liver is the only organ that can metabolize fructose in significant amounts. The liver turns the fructose into fat, which is exported as VLDL cholesterol, resulting in high blood triglycerides and cholesterol, fat around the organs, and ultimately heart disease. Fructose increases uric acid in your blood and contributes to gout and high blood pressure. Deposition of excess fat in the liver leads to non-alcoholic fatty liver disease. Too much fructose brings on insulin resistance, which gives rise to elevated insulin and IGF-1 and may eventually cause cancer.


    • Some forms of sugar are especially high in fructose. Agave is the worst, with a fructose content ranging from 70-97%, depending on how it is processed. High fructose corn syrup is 55% fructose, table sugar is 50%, and honey is about 40%.


  • Fruits, obviously, contain fructose or fruit sugar. Those who have blood sugar issues or have cancer should limit their fruit intake to just berries as they are much lower in fructose. If you are healthy, you can eat whole fruits but do not drink fruit juice. With juice, it is too easy to overdose and reach a harmful level of fructose.

3. Buy only quality meats and dairy

    • Choose grass-pastured, sustainably-raised, organic meats to reduce your exposure to antibiotics, hormones, herbicides, pesticides, and genetically-modified animal feed.


    • If you are on a budget, buy grass-fed ground meats or cheaper cuts of meats that require longer cooking time.


  • With dairy products, it is best to buy organic and/or grass-fed.

4. Eat cancer-fighting foods every day

    • A recent study shows that a typical American eats less than 4 tablespoons of vegetables (both cruciferous and dark leafy) every day. Iceberg lettuce, which Americans eat tons of, does not count as a green because it is far too low in nutrients.


  • Incorporate more of these cancer-fighting whole foods, herbs, and spices into your daily diet - cruciferous vegetables (such as broccoli, brussels sprouts, cabbage, cauliflower, collards, kale), dark leafy greens, asparagus, tomatoes, berries, pomegranates, green tea, oregano, rosemary, cinnamon, turmeric, garlic, ginger, black pepper, and cayenne pepper.

II. Reduce Your Body's TOXIC Load

It is unfortunate that we now live in a chemical soup. There are 84,000 artificial chemicals in our air, food, water, and household products. More than 10,000 chemical additives with questionable safety (as they have never been tested in humans) are allowed in food and food packaging alone.

Roughly 13,000 chemicals are used in cosmetics, of which only 10 percent have been evaluated for safety. According to the Environmental Working Group, the average U.S. woman uses 12 personal care products and/or cosmetics a day, containing 168 different chemicals. While most men use less products, they are still exposed to about 85 such chemicals daily. Many of these chemicals affect the human endocrine system. Scientists warn that these toxins may fuel breast and prostate cancers.

Children are entering puberty at younger and younger ages. In 2010, the average age of the onset of puberty was 10.5 years for girls, six years younger than in 1860 when it was 16.6 years. Scientific evidence strongly suggest that hormone-disrupting chemicals are likely the cause.

Likewise, exposure to industrial chemicals and pollutants is contributing to a wide array of health problems, including asthma, cancer, and reproductive abnormalities.

The following discusses the eight major sources of cancer-promoting toxins in our bodies - food, skin, dental amalgams, alcohol, air, radiation, vaccines, and water.

1. Food


Vegetables and fruits are among the healthiest foods you can eat, but they are also foods that are commonly contaminated with pesticides and herbicides. The U.S. uses about 1.1 billion pounds of pesticides each year. It is not uncommon for your apple or strawberries to contain multiple pesticides. Pesticides are the most harmful to kids' brains. Pregnant women should watch out for their exposure to pesticides.

Genetically modified crops are often heavily sprayed with herbicides such as Roundup (glyphosate). Eating organic is one of the best ways to lower your overall pesticide and herbicide burden.

If you cannot afford to go all organic, at least opt for organic versions of these heavily contaminated produce - apples, carrots, celery, cherry tomatoes, collard greens, cucumbers, grapes, hot peppers, kale, nectarines, peaches, pears, potatoes, snap peas, spinach, strawberries, and sweet bell peppers.


Many ocean fish, especially the larger kind contain copious amounts of mercury. Bluefish, grouper, mackerel (King, Spanish, Gulf), marlin, orange roughy, Chilean seabass, shark, swordfish, tilefish, and tuna are the worst among all.

Beware that farmed fish may not have mercury, but they can be contaminated with PCBs. Wild caught Alaskan salmon, sardines, herrings, and anchovies are your best bet.


Multi-drug-resistant typhoid, tuberculosis, and gonorrhea kill hundreds of thousands of people each year, and it is increasingly getting worse. Scientists have been warning about this for a number of years, but now it seems the antibiotic apocalypse is really close at hand.

Researchers recently discovered a new gene, called mcr-1, in pigs and people in China. It is a gene mutation that makes bacteria resistant to our last-resort class of antibiotics. What's more, this resistance can reach epidemic potential as the rate of transfer between bacteria is exceptionally high.

    • To combat antibiotic resistance, livestock farmers must end the use of low-dose antibiotics. Eighty percent of all antibiotics used in the U.S. are for livestock, to ward off disease and to promote weight gain.


    • We should only buy meats that are raised without antibiotics. If we buy USDA organic meats, we know that no antibiotics could be used for growth promotion.


    • Antibiotics can only treat bacterial infections, therefore, avoid the use of antibiotics to treat viral illnesses, such as colds and flus. One course of antibiotics may disrupt your microbiome (gut flora) for a year. Reserve antibiotics for severe, life threatening bacterial infections only.


  • Avoid using antibacterial household products, such as hand soap.

Food Additives

If you buy any packaged or processed foods, it is most likely that they will contain a number of food additives. These chemicals are added to improve the look, taste, and texture of the food you buy. Some of these chemicals are probably innocuous but the following are the ones that you should definitely avoid:

Artificial Colorings

  • All food dyes

Artificial Flavors

Artificial sweeteners

    • Acesulfame Potassium


    • Aspartame


    • Saccharin


  • Sucralose

High Fructose Corn Syrup

Monosodium Glutamate

Potassium Bromate (E924)

  • Flour improver


    • Butylated hydroxyanisole


    • Butylated hydrozyttoluene


    • Propyl gallate


    • Sodium benzoate or benzoic acid


    • Sodium nitrate and nitrite


  • Tertiary butylhydroquinone

Trans fats

- Partially hydrogenated oils such as those made from canola, corn, cottonseed, soy, safflower, and sunflower.

2. Skin

Your skin is your largest, most permeable organ in the body. Just about anything you put on it will end up in your bloodstream and be distributed throughout the body. Once these chemicals enter the body, they accumulate over time. Putting toxins on your skin is worse than eating them. At least if you were to eat these ingredients, your liver would have a chance to detoxify and eliminate them before any permanent damage could be done.

Beware that products boasting "all natural" labels may still contain harmful chemicals. Of course, the safest bet is to buy USDA 100% organic.

Check your shampoo, conditioner, soap, lotion, cosmetics, mouthwash, toothpaste, hair dye, and nail polish to make sure they do not contain the following toxins. Only use aluminum-free antiperspirants.

    • Artificial colors


    • Coal tar




    • Formaldehyde


    • Methylisothiazolinone


    • Mineral oil


    • Oxybenzone


    • Parabens


    • Parfum or synthetic fragrances


    • Petroleum-based compounds - polyethylene and propylene glycols (PEG)


    • Phthalates


    • Sodium lauryl sulfate or sodium laureth sulfate (SLS)


    • Synthetic musks


    • Talc


    • Toluene


  • Triclosan

3. Dental Amalgams

Amalgam fillings contain 50 percent mercury. Every time you chew, you release toxic heavy metals into your body. If you have any amalgam fillings in your mouth, find a biological/mercury-free dentist to safely remove your amalgam fillings.

4. Alcohol

    • Alcoholic drinks contain ethanol, which is produced by the fermentation of sugars or starches by yeasts. When we drink alcohol, the body has to break down the ethanol to acetaldehyde, which is a toxic chemical. One of the functions of the liver is to neutralize all sorts of toxic substances we consume. That is why it is not a smart idea to overload the liver with too much toxins. Chronic heavy drinking can result in fatty liver and ultimately liver cirrhosis, where healthy liver tissue is replaced with scar tissue, preventing the liver from proper functioning.


    • Drinking alcohol can increase your risk of cancer of the mouth, throat, esophagus, larynx (voice box), liver, breast, and colon. The more you drink, the higher your risk. The risk of cancer is much higher for those who drink alcohol and also use tobacco.


    • If you don't drink, do not start. If you do drink, do so moderately. Moderate alcohol consumption is up to one drink per day for women and up to two drinks per day for men. One drink is 12 oz of beer (5% alcohol), 5 oz of wine (12% alcohol), and 1.5 oz of hard liquor (40% alcohol).


  • Studies show that moderate alcohol consumption, especially red wine, is linked to reduced risk of heart disease and diabetes, and may actually increase life expectancy. The bottom line is if you drink, do not drink every day because alcohol is very addictive. Drink moderately and responsibly.

5. Air

Many industries release thousands of toxins into the environment every day, heavily polluting the air that we breathe in. The biggest culprits are the mining, chemical, paper, and transport industries.

The smaller the diameter of the particle, the greater its risk of health damage. These particles can easily pass deep into your lungs, causing damage to not only your lungs, but also your heart and brain. Research shows that long-term exposure to fine particulate matter air pollution is associated with atherosclerosis and significantly faster cognitive decline in older adults.

    • If you happen to live in a heavily polluted area, the ideal option is to move.


    • If it is not possible, it may be best to stay indoors as much as possible.


    • However, indoor air can be 5-10 times more polluted than outdoor air due to lack of ventilation. Therefore, consider using a high quality air purifier.


    • Vacuum your floors regularly using a HEPA filter vacuum cleaner.


    • Get some house plants.


    • Leave your shoes by the door when you enter the house.


    • Do not allow tobacco smoking in the house. Smoking is terrible but second hand smoke is almost as harmful. Each year, because of exposure to tobacco smoke, an estimated 3,000 nonsmoking Americans die of lung cancer and 300,000 children suffer from lower respiratory-tract infections.


    • Use non-toxic, environmentally friendly, and VOC-free household cleaning products.


    • Avoid using air fresheners and scented candles.


  • Avoid non-stick or Teflon-type cookwares, which release toxins into the air when heated. It is much safer to use ceramic cookwares instead.

6. Radiation

    • Minimize your exposure from radiation-based medical scans, including body and dental x-rays, CT scans, and mammograms. This form of ionizing radiation has been proven to increase your risk of cancer over time. Each exposure to radiation builds up in the body and the risk of cancer increases with each radiation exposure. So even though a single source of exposure to radiation is unlikely to cause cancer by itself, the combined exposures add up throughout our lifetime and increase our risk of cancer in the long-run.


    • Mobile phonesgive off radio frequency energy, a form of non-ionizing electromagnetic radiation. In 2011, the World Health Organization (WHO)/International Agency for Research on Cancer classified the electromagnetic field produced by mobile phones as a Class B carcinogen in humans.This classification came in part in response to research showing wireless phones increase the risk for brain cancer.


    • An Israeli research group found a four-fold increase in parotid gland cancers from 1970 to 2006, with the steepest increase happening after 2001. Parotid gland is a type of salivary gland, located closest to your cheek, the same area where most people typically hold their cell phones. Study showed that rates of other salivary gland cancers remained stable.


    • Never hold cell phone close to your ear. Instead, use the speaker phone feature or a wired headset.


    • Never carry your cell phone on your body. For women, do not tuck the phone into your bra. For men, do not put the phone in close proximity of your reproductive organs.


    • Children and teens are at greatest risk for both parotid gland tumors and brain tumors as their thinner skull bones allow for greater penetration of cell phone radiation, all the way into their midbrain. Also, children's cells reproduce more quickly, so they are more susceptible to aggressive cell growth.


  • Pregnant women would also be wise to avoid cell phones as much as possible.

7. Vaccines

Vaccination is a very controversial subject. There are benefits and risks involved, therefore, it is best to educate yourself before making a decision.

The truth about vaccines is that they are not as effective as the medical community and the media promote, nor are they as safe as promised. Yet, they are also not as ineffective as many in the alternative health community believe.

Nevertheless, do bear in mind that vaccines may contain chemicals (like formaldehyde), heavy metals (such as thimerosal which is 50% mercury, or aluminum), and allergens (such as egg protein or MSG). Toxins tend to accumulate in your body over time. Therefore, before you get any vaccines, do your own research.

Flu vaccines in multi-dose vials have thimerosal as a preservative. Single-dose thimerosal-free flu vaccines is better but, in actuality, do contain "trace" amounts of mercury as well. The Flu Mist is truly thimerosal-free.

8. Water

    • Tap water is cheap, quick, and easy. However, the Environment Working Group (EWG) tested tap water in 45 states a couple of years ago and found 202 chemical contaminants that are not subject to any government regulation or safety standards for drinking water.


    • Bottled water, depending on its source, may not be the cleanest. It is expensive and plastic bottles have a devastating impact on the environment.


    • Distilled water can lead to long-term health problems because it lacks the important minerals that the body needs.


    • Alkaline water is best used for short-term (1-2 weeks max) detoxification purpose only. Also, the alkalization process does not filter the water.


    • Clean, filtered tap water is the most convenient, economical, and healthy source of water. Look for carbon-type filters (for above and under counter filtration systems) that can remove heavy metals like lead and mercury, chlorine resistant cysts like giardia and cryptosporidium, pharmaceuticals, and organic chemicals like herbicides, pesticides, and VOCs.


    • Do know that Brita, Pur, Zero, and all pitcher-type water filters only remove 5 ingredients - cadmium, copper, chlorine, mercury, and zinc. They are not effective in removing the other contaminants.


  • To remove fluoride, you can add bone char filters to your existing water filtration system.

III. Strengthen Your IMMUNE System

Your immune system continually battles against colds, flus, and all sorts of infections. It also constantly works to snuff out cancer cells long before they have a chance to develop into life-threatening illnesses. As one example, immune cells in your bloodstream called natural killer (NK) cells can inject poison into a cancer cell, so the cell wall breaks down, and the contents spill out, nipping cancer in the bud.

The immune system can also stop the growth of a cancerous tumor without actually killing it. This explains why some tumors suddenly stop growing and go into a long period of dormancy.

When your immune system is not strong enough to suppress cancer cell growth, you will get cancer. Thus, maintaining a strong and healthy immune system is a mandatory step in preventing cancer and attaining robust health.

1. Gut Health

When it comes to the immune system, optimizing your gut health is the most important.

One of the reasons why your gut has so much influence on your health has to do with the 100 trillion bacteria, about three pounds worth, that line your intestinal tract. This is an extremely complex living system that aggressively protects your body from outside offenders.

Generally speaking, if you have frequent digestive symptoms and/or discomfort, such as gas, bloating, heartburn, constipation, diarrhea, and bad breath, you likely have an issue with the balance of good and bad bacteria in the gut. Sometimes the issues are due to an overgrowth of pathogenic bacteria like H. Pylori or the Candida yeast, but other times, they may result from weaknesses in the gut membrane.

Healthy gut bacteria produce byproducts that help keep the intestinal lining strong, and without enough good bacteria to manufacture these substances, the intestinal tract becomes highly susceptible to damage.

Inflammation, caused by food sensitivities such as gluten, and toxins such as heavy metals or chemicals, destroys areas of the mucosal lining of the intestinal wall. This condition, called leaky gut, allows disease-causing bacteria, toxins, and undigested food particles to pass directly into the bloodstream, where they disrupt the body's normal function in many ways.

Therefore, most diseases originate in your digestive system. This includes both physical and mental illnesses. Once you heal and seal your gut lining and make your digestive system work properly again, you can address the root cause of your illnesses.

    • Optimize your gut flora by adding naturally fermented foods, such as sauerkraut, kimchee, unsweetened yogurt, and kefir, to your daily diet, or add a high quality probiotic supplement as well.


    • If you have digestive symptoms such as excessive gas, belching, burping, or acid reflux, it may be a sign that your body is not excreting sufficient pancreatic enzymes for digestion. These symptoms can be even more apparent when you eat too much protein and fats. Take digestive enzymes with every meal, not just when you experience discomfort.


    • Majority of the population unknowingly harbor some sort of infections in the gut, such as H. Pylori bacteria, Candida yeast, or parasites. Researchers have found a microbe-dependent mechanism through which some cancers develop and grow. For this reason, it is essential that our gastrointestinal system is free of these low-grade chronic infections which can become a big hindrance to the optimal functioning of our immune system. There are many natural botanicals that can effectively address such infections. For example, Biocidin is a company that makes excellent products for such purposes. (Author does not receive commission from or is related to the company.)


  • Reserve the use of antibiotics for life-threatening infections only. One course of antibiotics may disrupt your gut flora for a year. In addition, researchers found that patients taking antibiotics had reduced levels of cytokines, the hormone messengers of the immune system. When your immune system is suppressed, you are more likely to develop resistant bacteria and become very sick in the future.

2. Good Nutrition

    • We are what we eat. If we put junk into our bodies, we cannot expect healthy outcomes. Not only does junk food fail to provide the nutrients, antioxidants, and phytochemicals that the body needs, it also contains toxic ingredients that become a burden to the system in the long-term.


  • If we are nutrient deficient, we will not be able to get the enzymes to work, which impairs the cells' ability to use oxygen and produce energy.

3. Quality Sleep

    • Scrimping on sleep has a powerfully detrimental effect on immunity. Poor sleep is associated with lower immune system function and reduced numbers of killer cells that fight diseases.


    • Optimize your melatonin (sleep hormone) production by not watching TV, playing video games, or being on your computer until the wee hours of the morning as these activities may halt your body's melatonin production. Melatonin is essential for the proper functioning of your immune system. Multiple studies have demonstrated its anti-cancer ability.


  • Most adults need 7-9 hours of sleep a night. Ideally, you should go to bed between 10-11. If you wake up tired in the morning, you are either not getting enough hours of sleep or not enough quality sleep.

4. Reduce Chronic Stress

    • Chronic stress, the day-after-day kind you experience over job dissatisfaction or insecurity, a sick relative, or a bad relationship, takes a toll on many aspects of your health, including immunity. There is compelling scientific evidence that this kind of chronic stress causes a measurable decline in the immune system's ability to fight diseases. Periods of extreme stress can result in a lower natural killer cell count, sluggish killer T cells, and diminished macrophage (a type of white blood cells) activity.


  • Negativity also takes a toll on your immune system. Researchers have found that the positive emotions associated with laughter decrease stress hormones and increase the number of immune cells.

5. Exercise Regularly

    • According to the National Cancer Institute, studies on colon cancer found that adults who increase their physical activity, either in intensity, duration, or frequency can reduce their risk of developing colon cancer by 40-50% relative to those who are sedentary.


    • On breast cancer, the risk reduction was 30-40% in both premenopausal and menopausal women.


    • On uterine cancer, the risk reduction was 38-46%.


    • On lung cancer, the risk reduction was 20%.


    • By being physically active, you are less likely to be overweight or obese, which increases the risk of cancers that use hormones to grow and spread, such as breast and uterine cancers. Studies found that women who are overweight and obese have higher levels of estrogen in the blood.


    • Regular exercise helps improve insulin sensitivity, resulting in lower levels of insulin and the cancer-promoting Insulin Growth Factor-1 (IGF-1).


    • Exercise increases blood and oxygen flow in the entire body. Cancer cells share a common vulnerability with viruses, bacteria, and fungi, all of which hate high levels of oxygen. Oxygen stimulates the growth of new blood vessels in tumors, however, instead of boosting a tumor's growth potential, it has the opposite effect - it weakens the cancer cells from the inside.


  • Exercise increases the production and circulation of macrophages, a type of white blood cells, throughout the system. After exercising, the body returns to normal within a few hours, but regular exercise appears to extend periods of immunity.

6. Get Enough Vitamin D

    • There is scientific evidence that you can decrease your risk of cancer by more than 50 percent simply by optimizing your vitamin D levels. The optimum blood level for a healthy person is 50-70 ng/ml. If you are being treated for cancer, it should be 80-100 ng/ml.


    • The best way to get vitamin D is to expose your face, arms, and legs to sunshine for 15-20 minutes every day. Some people are very sensitive to sun and need to build up gradually. If you have darker skin, you may need up to 30 minutes of daily exposure.


  • Alternatively, you can take a vitamin D3 supplement. Most people need about 5,000 I.U. to achieve the optimal range. If you take a D3, you should supplement with vitamin K2 as well. D3 enhances calcium absorption. Too much calcium can be harmful to the body, especially if it is deposited in the wrong places like the arteries. By using K2 in conjunction with D3, you ensure that the calcium will go to the right places such as the bones.

Carol Chuang is a Certified Nutrition Specialist and a Metabolic Typing Advisor. She has a Masters degree in Nutrition and is the founder of CC Health Counseling, LLC. Her passion in life is to stay healthy and to help others become healthy. She believes that a key ingredient to optimal health is to eat a diet that is right for one's specific body type. Eating organic or eating healthy is not enough to guarantee good health. The truth is that there is no one diet that is right for everyone. Our metabolisms are different, so should our diets. Carol specializes in Metabolic Typing, helping her clients find the right diet for their Metabolic Type. To learn more about Metabolic Typing, her nutrition counseling practice, and how to get a complimentary phone consultation, please go to

Article Source: