A Brilliant Bulb
Posted on 2007-May-21 at 08:15 in Garlic
Say no to the common cold with a daily dose of garlic--and make your taste buds happy, too.
By Lia Huber
German Porcelain. Rose du Lautrec. Rocambole. The first time I heard these names at my local farmers' market in Healdsburg, Calif., I assumed the man who had spoken them was referring to pottery, flowers, maybe an heirloom tomato. But when I looked in the direction he was pointing, I saw a woman with a wide-brimmed hat and a welcoming smile, her arms loaded with baskets of garlic. I soon learned that these are just three of the dozen or so varieties that Yael Bernier, affectionately known as The Garlic Lady, might offer on any given Saturday.
Bermier's stock-in-trade has a long and well-traveled history. From its roots in central Asia thousands of years ago, garlic has found its way into almost every culture and cuisine. A powerful source of flavor with a reputation for enhancing physical strength, the beloved bulb was cultivated around the globe by nomads and traders. "As it adapted to different soils and climates over time, different varieties evolved," says Bernier. "That's why a clove of Siberian tastes different from a Rose du Lautrec."
Healing properties
Garlic has been esteemed for more than just taste. "Garlic is one of my favorite herbs," says Ron Stram, M.D., founder and director of the Center for Integrative Health and Healing in Delmar, N.Y. "Because it affects many organ systems, it's been used for thousands of years as a preventative and a therapy." Only during the last couple of decades, however, have Western scientists begun to put garlic's purported health benefits to the test.
Of all the health claims associated with garlic, studies most strongly support its reputation as an enemy of the common cold. A randomized trial published in 2001 in Advances in Therapy found that participants taking a daily garlic supplement from November through February reported less than half the incidence of colds compared with those who skipped the garlic. Those who did get sick said their colds lasted just one and a half days, compared with five days for the placebo group.
Research related to heart-health benefits has yielded mixed results. Garlic does have natural blood-thinning properties, and preliminary results suggest it may help slow the development of atherosclerosis, or hardening of the arteries. However, evidence of garlic's ability to lower blood pressure has been weak. And in 2000, a federally sponsored analysis of dozens of well-designed studies found an association between garlic consumption and a modest reduction in cholesterol levels--but the effect has been shown to last only three months at most.
Other studies have linked high garlic consumption with a decreased risk of laryngeal, stomach, colorectal, and endometrial cancers, though more thorough trials are needed to support these findings.
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Benefits of Water Therapy
Water therapy is a scientific method of drinking water to promote health and bring healing. Now this is the method:
When you wake up in the morning, drink at least five cups of water. This is better done as soon as you wake up, even before brushing your teeth.
During the course of the day, drink as much as you can, but never while eating, why you may ask – its simple: the body is known for producing its own enzymes for digesting any food, drinking while eating therefore leads to the dilution of this enzymes, making them to lose their concentration. You should therefore drink water at least one hour before or after meals. Also before going to bed, you should drink at least two to three cups of water.
The safest and purest drinking water comes from the springs.
This method is so simple that you might decide to take it for granted, however its efficacy has been scientifically proved and documented. Cases of hypertension, arthritis, stroke and other illnesses have been reversed through water therapy. Let us make use of water for the health and betterment of ourselves and the world.
8 Secrets of the Naturally Slim
Posted on 2007-May-12 at 09:15 in Updates
"Act like you're a size smaller, and you'll be a size smaller. How thin women thrive in a supersized world."
By Megan McMorris, Prevention magazine
We all have that one thin friend—the one who's never bullied into submission by the bread basket, and when she says "I'll just have a bite," she does just that. Is she for real?
Turns out, research shows that thin people simply don't think about food the same way as—well, the rest of us. "Thin people have a relaxed relationship with food," explains David L. Katz, MD, an associate professor adjunct in public health at Yale University. "Those who are overweight, however, tend to be preoccupied by it. They focus on how much or how often they eat, or attach labels like good and bad to certain foods. As a result, mealtime is always on the brain."
Here, weight loss experts explore the mysterious minds of the "naturally" slim. Learn what they do, what they don't, and how you can act the part.
1. They Choose Satisfied Over Stuffed
On a fullness scale of 1 to 10, the slim stop eating at a level of 6 or 7, says Jill Fleming, RD, author of Thin People Don't Clean Their Plates. The rest of us may keep going to an 8 or 10. Why? It may be because you mistakenly equate the sensation of fullness with satisfaction and feel deprived if you stop short, says Fleming. Or you may just be used to finishing what's in front of you, regardless of whether you really need it.
Copy Them: About halfway through your next meal, put your fork down and, using the 1 to 10 scale, rate your level of fullness. Do it again when you have about five bites left. The goal is to increase your awareness of how satisfied you feel during a meal. (Bonus: It also slows down your eating, which allows the sensation of fullness to settle in.)
2. They Realize Hunger Isn't An Emergency
Most of us who struggle with extra pounds tend to view hunger as a condition that needs to be cured—and fast, says Judith S. Beck, PhD, author of the new Beck Diet Solution. "If you fear hunger, you might routinely overeat to avoid it," she says. Thin people tolerate it because they know hunger pangs always come and go, buying them some time.
Copy Them: Pick a busy day to purposely delay lunch by an hour or two. Or try skipping an afternoon snack one day. You'll see that you can still function just fine. Then next time you feel those grumbles, you'll hold off before making a beeline for the fridge.
3. They Don't Use Food To Cure The Blues
It's not that thin women are immune to emotional eating, says Kara Gallagher, PhD, a weight loss expert based in Louisville. But they tend to recognize when they're doing it and stop.
Copy Them: Add the word 'Halt' to your vocabulary, says Gallagher. More than just a command (as in stop eating that entire sleeve of cookies), it's an acronym that stands for Hungry, Angry, Lonely, or Tired—the four most common triggers for emotional eating.
If you're truly hungry, choose a balanced snack, such as a handful of nuts, to tide you over until your next meal. But if you're angry, lonely, or tired, seek an alternative calorie-free solution to your emotional need. Blow off steam by going for a run or just jumping around—the heartbeat boost will help dissipate your anger. Lonely? Call a friend, e-mail your kid, or walk to the park or mall. Being around others will make you feel more connected to your community (even if you don't bump into anyone you know). If you're tired, for heaven's sake, sleep!
4. They Eat More Fruit
Lean people, on average, have one more serving of fruit and eat more fiber and less fat per day than overweight people, reports a 2006 study published in the Journal of the American Dietetic Association.
Copy Them: Start tinkering. Examine your diet for ways to add whole fruits (not juices) to your meals and snacks. Aim for two or three servings per day. Sprinkle berries in your cereal or on your yogurt. Add sliced pears to your turkey sandwich, or bake an apple for dessert. Keep a bowl of fruit on your kitchen table or desk to motivate you to think fruit first, vending machine never.
5. They're Creatures Of Habit
Any dietitian will tell you that a varied diet is good—but too much variety can backfire, says Katz, author of The Flavor Point Diet. Studies have shown that too many tastes and textures encourage you to overeat, he explains. "Thin people have what I call a food groove—the majority of their meals consist of well-planned staples," says Beck. "There are a few surprises thrown in, but for the most part, their diets are fairly predictable."
Copy Them: Try to be as consistent as possible with your major meals—have cereal for breakfast, a salad at lunch, and so forth. It's okay to add grilled chicken to the salad one day and tuna the next, but by sticking to a loosely prescribed meal schedule, you limit the opportunities to overindulge.
6. They Have A Self-Control Gene
Researchers at Tufts University found that the biggest predictor of weight gain among women in their 50s and 60s was their level of disinhibition, or unrestrained behavior. Women with low disinhibition (in other words, a finely tuned sense of restraint) had the lowest body mass index. High disinhibition (i.e., low restraint) was linked to an adult weight gain of as much as 33 pounds.
Copy Them: Prepare for moments when your disinhibition is likely to be higher—such as when you're in a festive atmosphere with a large group of friends. If you're at a party, tell yourself you'll take one of every fourth passed hors d'oeuvre. If you're out at dinner, order an appetizer portion and share dessert. Or if you're stressed—another low-restraint moment—make sure you have a source of crunchy snacks (like fruit or carrot sticks) at the ready.
7. They're Movers And Shakers
On average, slim people are on their feet an extra 2 1/2 hours per day—which can help burn off 33 pounds a year, according to a study from the Mayo Clinic in Rochester, MN.
Copy Them: Try a reality check. Studies have shown that people often overestimate how active they really are, says Gallagher. Most people actually spend 16 to 20 hours a day just sitting. Wear a pedometer on an average day, and see how close you get to the recommended 10,000 steps. Your day should combine 30 minutes of structured exercise with a variety of healthy habits, such as taking the stairs instead of the elevator or mopping the floor with extra vigor. To see how many calories your activities burn, see the exercise calculator at www.caloriecontrol.org.
8. They Sleep—Well
They snooze 2 more hours per week, compared with overweight people, says a study from Eastern Virginia Medical School. Researchers theorize that a lack of shut-eye is linked to lower levels of appetite-suppressing hormones like leptin and higher levels of the appetite-boosting hormone ghrelin.
Copy Them: Two extra hours of sleep a week is only 17 more minutes a day—a lot more manageable, even for the most packed of schedules. Start there and slowly work toward 8 hours of snooze time a night—the right amount for most adults.
Quick Tip
Eat breakfast! 78% of successful dieters do it every day, according to the National Weight Control Registry, A database of more than 5,000 people who've lost more than 30 pounds and kept the weight off for at least a year.
Tea drinkers may have lower skin cancer risk
Posted on 2007-May-7 at 02:28
People who unwind with a cup of tea every night may have a lower risk of two common forms of skin cancer, new research suggests.
In a study of nearly 2,200 adults, researchers found that tea drinkers had a lower risk of developing squamous cell or basal cell carcinoma, the two most common forms of skin cancer.
Men and women who had ever been regular tea drinkers -- having one or more cups a day -- were 20 percent to 30 percent less likely to develop the cancers than those who didn't drink tea.
The effect was even stronger among study participants who'd been tea fans for decades, as well as those who regularly had at least two cups a day, according to findings published in the Journal of the American Academy of Dermatology.
However, the findings do not mean it's okay to bake in the sun as long as you have a cup of tea afterward. The researchers found no evidence that tea drinking lowered skin cancer risk in people who'd accumulated painful sunburns in the past.
Nor did the study look at the relationship between tea drinking and malignant melanoma, the least common but most deadly form of skin cancer.
Still, the findings support the theory that tea antioxidants may limit the damage UV radiation inflicts on the skin, according to the study authors, led by Dr. Judy R. Rees of Dartmouth Medical School in Lebanon, New Hampshire.
In particular, a tea antioxidant known as EGCG has been shown to reduce burning on UV-exposed skin.
The current findings are based on interviews with 770 New Hampshire residents with basal cell carcinoma, 696 with squamous cell carcinoma, and 715 cancer-free men and women the same age.
Tea consumption was linked to a lower skin cancer risk, even with factors such as age, skin type and history of severe burns considered. However, tea drinkers who'd suffered multiple painful burns in the past did not have a lower risk of skin cancer.
It's possible, the researchers explain, that the antioxidants in tea are enough to limit skin damage caused by moderate sun exposure, but not the "more extreme" effects of sun exposure, such as cancer-promoting damage to the DNA in skin cells.
SOURCE: Journal of the American Academy of Dermatology, May 2007
Why Apples are healthful
Why Apples are Healthful
Silvina Lotito, Ph.D.
LPI Research Associate
This is a summary of a Research by the above named person
Summary: Apples and other fruit are considered to be healthy, in part due to the antioxidant flavonoids they contain. However, these flavonoids are poorly absorbed into the bloodstream. We found that the consumption of apples by volunteers resulted in a large increase in the antioxidant capacity of their plasma, indicating that something other than flavonoids may be responsible. Our further investigations showed that fructose, a fruit sugar, in apples stimulated the production of uric acid in the body, which provided the plasma antioxidant capacity.
Regular consumption of fruits and vegetables lowers the risk of cardiovascular diseases, certain types of cancer, and other chronic diseases. These beneficial effects of fruits and vegetables have been partly attributed to their high content of flavonoids, the intake of which is also inversely associated with the incidence of many chronic diseases.
Flavonoids are compounds that protect plants from pathogens, ultraviolet light, and other stress and are responsible for the deep colors of flowers and fruits. Many flavonoids are polyphenols, and their antioxidant properties are probably related to their polyphenolic chemical structure.
The mechanisms by which flavonoids may lower chronic disease risk, however, remain to be fully elucidated. Most flavonoids have antioxidant properties, and extracts and juices of fruits and vegetables exhibit substantial antioxidant capacity in the test tube. Therefore, it is conceivable that the health benefits of flavonoid-rich foods are related to the antioxidant protection of biological macromolecules, such as lipids, proteins, and DNA. However, this remains controversial. Although some studies have failed to show a short- or long-term antioxidant effect of fruits, vegetables, or flavonoid consumption in humans, other studies have reported positive results, especially an acute increase in the antioxidant capacity of plasma. However, flavonoids cannot explain the observed increases in plasma antioxidant capacity because their concentration in plasma is quite low. Moreover, the metabolism of flavonoids may greatly affect their antioxidant capacity. After consumption, flavonoids are poorly absorbed in humans. After absorption, flavonoids are metabolized into glucuronides, which undergo further chemical modifications, such as methylation or sulfation. Consequently, the concentration of flavonoid metabolites in plasma is very low, yet the reported increase in antioxidant capacity of plasma after flavonoid-rich foods are consumed often greatly exceeds the increase in plasma flavonoids. This paradox intrigued us.
Apples are one of the main sources of flavonoids in the Western diets, providing approximately 22% of the total phenols consumed per capita in the United States. Other dietary sources of flavonoids are tea, wine, onions, fruit, and chocolate. An increased intake of apples has been correlated with a decreased risk of heart disease, type 2 diabetes, and incidence of thrombotic stroke. Because we suspected that flavonoids may be responsible for the health benefits of apples, exerting their effects by antioxidant mechanisms, we conducted a study on apple consumption in humans. First, we characterized the antioxidant capacity and flavonoid content of apples. In collaboration with Dr. Ronald Wrolstad in the Department of Food Science and Technology at Oregon State University, we extracted flavonoids from the edible portion—flesh and skin—of different varieties of apples, including Red Delicious, Granny Smith, and Fuji. We then measured the total phenol content and the antioxidant capacity of these apple extracts by two assays: FRAP, ferric reducing antioxidant potential, which determines the antioxidant capacity by the ability to reduce iron, and ORAC, oxygen radical absorbance capacity, which evaluates the antioxidant capacity by the ability to reduce peroxyl radicals. Apple extracts, especially from Red Delicious, were powerful antioxidants, which significantly correlated with the total phenol content. When added to human plasma in the laboratory, Red Delicious apple extracts were remarkably protective against oxidation. This effect could be clearly attributed to the antioxidant polyphenol/flavonoid content in the apple extracts, which prevented or delayed the oxidation of other plasma antioxidants and constituents, such as lipids or proteins.
Subsequently, we studied the short-term effect of apple consumption in humans by evaluating the plasma resistance to oxidation after apple consumption. Additionally, we measured the total plasma antioxidant capacity, as an estimation of the total amount of antioxidants present in the plasma after apple consumption. After an eight-hour fast, six healthy, nonsmoking volunteers (three men and three women, average age of 36 years) consumed five whole Red Delicious apples with a total weight of about 2.3 pounds. We collected blood samples from these subjects before and 1, 2, 3, 4, and 6 hours after they ate the apples. For comparative purposes, the same subjects consumed 2 plain bagels and water on a different day, which provided a flavonoid-free control. We collected blood samples from the subjects at the same time points.
When the plasma of these subjects was exposed to chemical oxidation in the laboratory, no significant increase in antioxidant protection was observed in plasma components after apple consumption, in contrast to the in vitro results with apple extracts. These results suggest that apple flavonoids are not absorbed in sufficient amounts to significantly contribute to the antioxidant protection of plasma components in the body. When we measured the total antioxidant capacity of plasma after apple consumption, we observed a large, statistically significant increase in plasma antioxidant capacity. This indicated that, indeed, there were more antioxidants present in plasma after apple consumption. The results obtained after apple consumption differed remarkably from those obtained after bagel consumption. But if flavonoids weren’t responsible, what was? Apples also contain vitamin C—about 10 mg per apple—that could also make an important contribution to the plasma antioxidant capacity. However, neither vitamin C nor flavonoids explained the increase in antioxidant capacity after apple consumption. Surprisingly, the plasma antioxidant capacity increased concomitantly with transient increases in plasma uric acid, which is an important biological antioxidant.
A significantly large and unexpected increase in plasma uric acid was observed 1-2 hours after the subjects ate apples, and rapidly decreased to basal levels after 3 hours, paralleling the increases in antioxidant capacity. The healthy participants in this study had baseline levels of uric acid within the normal range, and the consumption of apples did not increase uric acid beyond the previously established healthy range of plasma uric acid.
The increase in uric acid after apple consumption was a very surprising finding, since apples do not contain uric acid or its dietary precursors, such as inosine or other purines. So where did this uric acid come from? It has been known for over 30 years that fructose—a sugar present in large quantities in fruits—may increase plasma uric acid. Fructose is quickly absorbed and taken up by the liver, where it is rapidly metabolized. This rapid metabolism stimulates the production of uric acid in the liver, which is subsequently excreted into plasma. The fructose content of apples and other fruits is quite high. Thus, we hypothesized that the fructose content in apples caused the transient increase in plasma uric acid—and antioxidant capacity—after apple consumption. To prove this hypothesis, we conducted a third experiment in which our healthy volunteers consumed a liter of fructose-containing water, which matched the fructose content in their apples. Our analyses indicated that the consumption of fructose closely mimicked the effects of apple consumption on plasma antioxidant capacity and uric acid concentrations, thus supporting our hypothesis.
Increases in plasma uric acid after consumption of tea, coffee, wine, spinach, and strawberries have been described in some previously published short-term studies. However, none of the investigators could explain the reason. With our observations, we can now offer the explanation that fruits may transiently increase plasma uric acid due to the metabolism of fructose, and the contribution of this antioxidant to the measured total antioxidant capacity of plasma is, indeed, much more significant than the possible antioxidant contribution of the flavonoids.
These results lead to another question: does this transient increase in uric acid after fruit consumption represent a beneficial effect for human health? Without any doubt the consumption of fruits and vegetables has been long associated with a lower risk of chronic diseases and much better quality of life. Uric acid is an important physiological antioxidant, normally present in high concentrations in plasma, but whose metabolic functions remain unclear. Excessive uric acid in blood causes gout in susceptible individuals, and it has been suggested that high levels of uric acid may be linked to cardiovascular diseases. Additionally, the long-term consumption of excessive fructose in the diet from manufactured foods and beverages has been correlated with chronic diseases like hypertension, hyperlipidemia, and type 2 diabetes. However, consumption of fructose in fruit has not been shown to be harmful in healthy individuals, and several health benefits have recently been described for uric acid, especially its possible protection against multiple sclerosis and other inflammatory conditions.
Based on our data, it is conceivable that the presumed antioxidant role of flavonoids in plasma after fruit consumption reported in numerous previous studies may have been confounded by uric acid. The potential, specific beneficial effect of these transient increases in uric acid after fruit consumption remains uncertain but deserves further investigation. On the other hand, we continue to explore the mechanism by which low concentrations of flavonoids and their metabolites may exert health benefits. Clearly, our apple study has demonstrated that the consumption of fruit may have a greater impact on human health and potential health benefits for more reasons than we expected.
Apples and its medicinal value
A Chinese proverb says “An Apple a day keeps the doctor away”
Apple has been known as one of nature’s most useful and nutritious fruits. Its daily consumption according to research can correct many minor or serious health conditions. It can as well be eaten as a preventive measure and for maintenance of good health.
Its content analysis i.e. value per 100g of edible portion of it includes:
Water 75%; Fats 0.5%; Carbohydrate 14.5%; Protein 0.5%; Phosphorus 0.2%; Calcium 0.1%; Potassium 0.2% and Iron 1.7mg/100gms; Vitamins A, B1, B2 and C plus Niacin, malic, citric, and salicylic acids.
Healing powers of Apple includes:
1. Treatment of Children’s diarrhea - it’s an excellent infectant for the stomach and intestines. It has the ability of absorbing bacterial toxins, which are produced inside the intestines.
2. Aids Bowel Movement
3. Lowers Blood Pressure
4. As corrective food for rheumatism and arthritis patients
5. Prevention of Dental disorders
6. Proper functioning of the heart
7. Treatment of Anaemmia
Welcome to Healthy Living
"May your food be your medicine, and may your medicine be your food". - Hippocrates
Nutrition is fast emerging as the most practical way of preventing some diseases. It has been established that the consumption of improper food is perhaps the root cause of many diseases. Everybody wishes to live a healthy and happy life free from all diseases, but very few of us make the right and serious effort in this direction.
What we eat determines to a great extent the state of health we enjoy. Whether based on belief or science, certain foods have some natural healing powers.
In addition to providing nutrients and energy, some foods have outstanding healing and preventive power. However, some foods can cause some diseases and disorders.
A famous Canadian Physician Dr. Coler once said “90% of all sickness, leaving aside infections and accidents are related to diets”.
I have taken it upon myself to provide sufficient health information on food products/ingredients, in order to enable you make effective decisions relating to your health.
In addition to this, I shall also provide you with up to date information on nutritional substances in food/natural health which scientist have discovered to have an impact on health.
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