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Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Brain Damaging Habits
BRAIN DAMAGING HABITS
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level. This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
People who do not take breakfast are going to have a lower blood sugar level. This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2 . Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our 20 body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
The brain is the largest oxygen consumer in our 20 body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6 . Sleep Deprivation
Sleep allows our brain to rest.. Long term deprivation from sleep will accelerate the death of brain cells..
Sleep allows our brain to rest.. Long term deprivation from sleep will accelerate the death of brain cells..
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain
Intellectual conversations will promote the efficiency of the brain
The main causes of liver damage are:
1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3 . Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
2. Not urinating in the morning.
3 . Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil.
As much as possible reduce
cooking oil use when frying, which includes even the best cooking oils
like olive oil. Do not consume fried foods when you are tired, except
if the body is20very fit. 8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We should prevent this without necessarily spending more.
We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'
The top five cancer-causing foods are:
1. Hot Dogs
Because they are high in
nitrates, the Cancer Prevention Coalition advises that children eat no
more than 12 hot dogs a month. If you can't live without hot dogs, buy
those made without sodium nitrate.
2. Processed meats and Bacon
Also high in the same sodium
nitrates found in hot dogs, bacon, and other processed meats raise the
risk of heart disease. The saturated fat in bacon also contributes to
cancer.
3. Doughnuts
Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughnuts, says Adams , may be the worst food you can possibly eat to raise your risk of cancer.
4. French fries
Like doughnuts, French fries are made with hydrogenated oils and then fried at high temperatures.
They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries,
said Adams .
5. Chips, crackers, and cookies
All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
Potatoes may Help Lower Blood Pressure.
Potatoes may Help LOWER Blood Pressure.
Purple ones, that is...
Eating potatoes can benefit blood pressure
Without causing Weight Gain!!
Purple potatoes are not only prettier than
your average spud, they have higher levels of polyphenol antioxidants to
protect body cells against free radical damage.
Pity the potato. It's widely
blamed for the fattening of America. But a small new study found that daily consumption of a certain
type of potato -- purple ones, that is --- can help lower blood
pressure, without causing weight gain.
The research, conducted by Joe Vinson, a chemistry professor at the
University of Scranton in Pennsylvania, tracked 18 overweight or obese,
hypertensive subjects who either ate six to eight small purple potatoes,
with skins, at both lunch and dinner
(for a daily total of 218 calories), or had no potatoes as part of
their "normal" diet for four weeks. Then the participants crossed over
to the other regimen.
On average, diastolic blood pressure -- the bottom number in a blood
pressure reading -- dropped by a statistically significant 4.3 percent
and systolic blood pressure -- the top number in a blood pressure
reading -- dropped by 3.5 percent.
While eating potatoes, most of the subjects -- even those on
anti-hypertensive medications -- experienced lower blood pressure, and
none of the subjects gained weight.
Although less popular than their white counterparts, purple potatoes —
increasingly available at supermarkets, specialty food stores and
farmers' markets — boast higher levels of polyphenol antioxidants that
protect body cells against free radical damage that can increase disease
risk. To preserve these powerful plant chemicals, subjects in Vinson’s
study were asked to microwave their potatoes instead of using other
cooking methods.
While research from larger sample sizes is needed, Vinson says the
findings "provide at least some evidence that eating potatoes might be
preventative like drinking coffee to reduce blood pressure." He notes
that, like coffee, potatoes are high in a specific polyphenol called
chlorogenic acid that has been shown to lower blood pressure in mice.
The study, not yet published, was presented this week at the American Chemical Society National Meeting in Denver.
The new research may help redeem the potato's nutritional rep. While a
recent Harvard study
found that having an extra daily serving of potatoes caused a
small but significant weight gain (1 to 2 pounds) over a four year
period, a closer look at the data reveals that weight gain from French
fries was 6 times higher (3.35 pounds) than from boiled, baked, or
mashed potatoes (0.6 pounds).
"The high cooking temperatures used to make French fries and potato
chips seem to destroy most of the healthy substances in potatoes and
leave mainly starch, fat and minerals," according to Vinson. Although
the new study didn't include unfried red- and white-skinned potatoes,
Vinson believes they will prove to produce similar body weight and blood
pressure effects in future, larger human studies.
Indeed, potatoes can be a healthful addition to any diet, even if
you’re trying to lose weight. They’re naturally low in calories, fat,
cholesterol, and sodium, and rich in vitamins and minerals including
vitamin C, an antioxidant that protects against cellular damage and
potassium, a mineral that helps balance body fluids and negate possible
blood pressure-raising effects of a high sodium diet. Potatoes also pack
in fiber that may promote fullness and aid weight management.
To maximize possible nutritional and health benefits and minimize
calories, lightly sauté, mash, or microwave potatoes instead of frying
them and watch how you dress them. My favorite potatoes are red
oven-roasted potatoes, cut in quarters, drizzled with extra virgin olive
oil, some balsamic vinegar, and a pinch each of garlic and onion
powder. Sweet potatoes cut into French fries and baked with a pinch of
paprika and sea salt are also smart options.
Some recommendations for preparing potatoes from Jackie Newgent, R.D., author of "Big Green Cookbook:"
- Hash browns: Combine diced or sliced unpeeled potatoes with shallots and some chili pepper in a little olive oil. Cover first to steam, and then remove the lid, add garlic and scallions, and sauté until done. Finish with a handful of fresh herbs including parsley and rosemary.
- Mashed potatoes: Keep potato skins on to maximize nutrients and add home-style appeal. For creamy moistness, use almond milk. Also add roasted garlic for extra flavor (and potential heart-heath benefits).
- Baked or microwaved potatoes: Top with one pat of butter, a large dollop of plain Greek yogurt, and a generous amount of fresh chives or scallions. Or add zing with a dollop of tzatziki dip (a Greek dip made with yogurt, chopped cucumber, and mint).
- Potato salad: For 2 pounds potatoes, use 4 tablespoons mayonnaise, 3 tablespoons stone-ground or Dijon mustard, 2 tablespoons plain Greek yogurt, and 1 tablespoon white wine vinegar. Serves 6.
For more information, visit elisazied.com
* * Peru - where Potatoes Originated * *
Purple Potatoes Lower Blood Pressure
Minus the Fatty Fixings, Antioxidants in Potatoes May Lower Blood Pressure
Reviewed by
Laura J. Martin, MD
Aug. 31, 2011 -- A daily dose of purple potatoes served plain may help your heart. That is, if you steer clear of the deep fryer and fatty toppings.
A new study shows that people who ate plain purple potatoes
cooked in the microwave twice a day for a month lowered their blood
pressure by 3%-4% without gaining weight.
Researchers say the blood
pressure-lowering effects are likely due to the high concentration of
antioxidants found naturally in potatoes. Antioxidants protect your body
from molecules called “free radicals” that can damage healthy cells.
But the frying process destroys the healthy substances in potatoes.
"Mention 'potato' and people think 'fattening, high carbs, empty
calories.' In reality, when prepared without frying and served without
butter, margarine, or sour cream, one potato has only 110 calories and
dozens of healthful phytochemicals and vitamins,” researcher Joe Vinson,
PhD, of the University of Scranton, in Pennsylvania, says in a news
release. “We hope our research helps to remake the potato's popular
nutritional image."
Researchers say potatoes contain a variety of potentially
beneficial phytochemicals at similar levels as broccoli, spinach, and
Brussels sprouts.
Potatoes’ Surprising Effect
In the study, 18 overweight and obese people with high blood pressure
either ate six to eight small purple potatoes (about the size of a golf
ball) with the skins twice daily or no potatoes, as a part of their
normal diet for four weeks.
The results showed that people who ate purple potatoes lowered
their diastolic (the bottom number in a blood pressure reading) blood
pressure by an average of 4.3% and systolic (the top number) by 3.5%.
Researchers say that blood pressure-lowering effect is nearly the same as with oatmeal.
Although the study used purple potatoes, which can increasingly
be found in farmers markets, researchers say red and white potatoes may
have similar effects.
They say the results are especially noteworthy because 14 of the 18 people in the study were already taking drugs
to control their high blood pressure, yet still experienced a further
lowering of their blood pressure. No other changes in body weight or cholesterol were found as a result of adding potatoes to the peoples’ diet.
Researchers say the potato is the most eaten vegetable in the U.S., but it’s gotten a bad rap.
"The potato, more than perhaps any other vegetable, has an
undeserved bad reputation that has led many health-conscious people to
ban them from their diet," Vinson says.
The results of the study were presented this week at the national meeting of the American Chemical Society in Denver.
Are cherries the new wonder fruit?
For decades, cherries slid by on reputation only. The tangy
little orbs of deliciousness have been credited with an array of health
advantages, from soothing gout and arthritis to helping with a good
night’s sleep.
Without hard data, though, such claims were dismissed as proverbial old wives’ tales.
Well, sometimes old wives know what they’re talking about.
“It was always anecdotal, but it’s been reported so frequently, by so
many different people, that you have to think there may be something to
it,” says Dr. Russell J. Reiter, professor of neuroendocrinology at The
University of Texas Health Science Center in San Antonio.
Reiter recently put some hard science behind the cherry folklore. He
conducted a five-month study and found that tart cherries contain
significant amounts of melatonin — a hormone
produced in the brain’s pineal gland that has been credited with
slowing the aging process, and fighting insomnia and jet lag. It’s also
being studied as a potential treatment for cancer, depression and other
diseases and disorders.
The findings mark the first time melatonin has been pegged as a
naturally occurring substance in food, although trace amounts are
evident in bananas, corn and other foods, Reiter says.
“The combination of antioxidants in cherries can be very beneficial,” Reiter says.
Feeling fruity
While Reiter’s study gave cherries some health bonafides, Patricia Leischner already knew the fruit was making her feel better.
Leischner, 63, lives on a farm about 25 miles north of Springfield,
Ill., and has suffered from back trouble — she had surgery in 1996 — and
arthritis for years.
“My problem was I couldn’t get my hose on, my husband always had to
help me with my hose,” Leischner says. “In the mornings I’d awaken with
pain in my back. If I tried to clap with my hands, I couldn’t because of
my big arthritic knuckles.”
Last year, a friend recommended CherryFlex, soft gel tablets made
from tart red cherries. Leischner, who plows the fields in a tractor,
says the results were quick, and significant.
“The pain is not there like it was before,” she says. “The natural melatonin helps my sleep pattern, too.”
CherryFlex is manufactured by Flavonoid Sciences,
a company in Traverse City, Mich. — the heart of America’s cherry
country — founded by Bob Underwood, a cherry farmer for four decades who
is credited with creating tart cherry pills for daily use.
“There is such a huge push now in our health system, not only how
long you live but also the quality of your life while you’re alive,”
says Underwood, 67. “I firmly believe that there’s absolutely no doubt
the compounds in these cherries, if taken on a daily basis, definitely
have an impact on joint inflammation. And the amount of antioxidants is
good for the immune system and other things that don’t have anything to
do with that kind of pain and gout.”
The key is the fruit’s skin
and pigmentation, where antioxidants called anthocyanins are found. A
1999 study at Michigan State University found that the antioxidant
activity of tart black cherries is greater than that of Vitamin E,
according to the Moss Report, a cancer treatment and referral service.
Not the pits
Cherries have been popular snack for centuries. In America,
French settlers planted pits near the St. Lawrence River and the Great
Lakes as they settled there, eventually founding Detroit and other
cities in Michigan. A Presbyterian minister, Peter Dougherty, planted
cherry trees near Traverse City, and the state’s first commercial tart
cherry orchards were established near that spot at Ridgewood Farm, in
1893.
Underwood says cherries have been associated with pie and other
deserts long enough, and “now it’s time to take a look at the other
side, the healthy side.”
For Leischner, the fact that she’s using a natural product, and not a
medicinal remedy that “gives you a druggy feeling,” is a big plus.
“Natural” is a top selling point whether you’re using cherry concentrate
or just grabbing a bunch of cherries to munch, says Andrew Lapointe,
director of marketing for Traverse Bay Farms, which sells Fruit Advantage tart cherry juice concentrate and capsules under a “The Art of Healthy Eating” banner.
“It’s certainly a better alternative than fast food, for example,”
Lapointe says. “There’s more interest in living a healthy lifestyle, and
that can mean grabbing cherries by the handful for a quick snack.
There’s a definite trend in society where people are wanting to eat
healthier, and this fits right in with what folks are looking for.”
Cherries May Cut Risk of Gout Flare-ups
Eating About 20 Cherries a Day Halved Gout Patients' Risk of Recurrent Attacks, Study Finds
Reviewed by
Laura J. Martin, MD
Nov. 11, 2010 (Atlanta) -- People with gout may be able to cut in
half their risk of recurrent attacks by eating about 20 cherries a day,
preliminary research suggests.
The findings support years of anecdotal reports from patients
that cherries help keep the inflammatory arthritic condition in check,
doctors here say.
Still, the study does not prove cause and effect, just that there
appears to be an association between eating cherries and a lower risk
of recurrent gout attacks. People with gout who eat cherries may share
some other characteristic that makes them less prone to flare-ups.
Cherry Health: Powerful Antioxidants
http://www.choosecherries.com/health/antioxidants.aspx
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