Study Shows Bitter Melon shows promise in protecting and treating Breast Cancer

Could a lowly veggie be a cancer magic bullet?

Researchers have found that an extract from bitter melon, a vegetable commonly found in India, China and South America, may protect women from breast cancer, according to reports.

Bitter melon extract, sold in U.S. health food stores as well as on the Internet, is used in folk remedies for diabetes because of its blood-sugar lowering capabilities, according to the researchers.

The scientists, whose work is published in the March 1 issue of “Cancer Research,” found that in lab studies bitter melon extract had other health benefits.

“When we used the extract from that melon, we saw that it kills the breast cancer cells," lead researcher Ratna Ray, a professor of pathology at Saint Louis University, told HealthDay News. "We didn't see any death in the normal cells," she added.

Studies need to move from Petri dish to animals and then to humans before there’s conclusive evidence points to bitter melon extract prevents or cures cancer.

"I don't believe that it will cure cancer," Ray said. "It will probably delay or perhaps have some prevention."

Bitter melon extract is rich in Vitamin C and flavonoids, which are good for health.

Marji McCullough, strategic director of nutritional epidemiology at the American Cancer Society, called the findings interesting.

"The results of this laboratory study are intriguing," McCullough told HealthDay. "But before recommending bitter melon extract supplements for cancer prevention, we need appropriate clinical trials to establish its safety and efficacy in humans."

She added that the ACS recommends getting nutrients through food, not supplements.


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How do antioxidants affect my workout?

Sales of orange juice are soaring as people seek flu protection from vitamin C, The Globe and Mail reported last month.

Old habits die hard, and our faith in the power of antioxidants is deeply entrenched. Over the past few years, a vast series of studies involving hundreds of thousands of subjects have failed to find any health benefits from antioxidant supplements.

Now, a handful of studies suggest that popping these pills may even block some of the benefits of exercise, and even slow down post-workout muscle recovery.

It would be premature to pronounce the end of the vitamin era on the basis of a few studies – as premature as it was to leap on the bandwagon in the first place – but some skepticism is due.

“For something like vitamin C, it's important to have enough,” says Stephen Cheung, a physiologist at Brock University. “But that doesn't mean more is better.”

Antioxidants – vitamins C and E as well as molecules ranging from beta-carotene to the currently fashionable resveratrol – attack and neutralize the “free radicals” associated with aging and disease. Exercise stimulates the production of free radicals, which is why athletes are often advised to take antioxidant supplements.

But exercise is itself an antioxidant, since the body gradually learns to produce more and more of its own antioxidants in response to the spike of free radicals generated by exercise. One theory now gaining support is that taking extra antioxidants means the body never gets the opportunity to adapt on its own.

In May, Michael Ristow and colleagues at the University of Jena in Germany published a study in the Proceedings of the National Academy of Sciences examining how a four-week exercise program affected insulin sensitivity – one of the most significant health benefits conferred by physical activity. Half of the 40 volunteers were given a placebo, and saw significant improvements in insulin sensitivity; the other half took 1,000 milligrams of vitamin C and 400 IU of vitamin E each day, and saw no change despite the exercise regime.

To Dr. Ristow, this suggests that antioxidants are unequivocally bad, even though the research in favour of eating fruits and vegetables is unimpeachable.

It implies that fruits and vegetables are healthy despite their antioxidant content, not because of it, and that “other compounds in fruit and vegetables are responsible for their health-promoting effects,” he explained in an e-mail exchange.

The idea that antioxidants can stave off some muscle damage and soreness caused by free radicals after heavy exercise has also taken a hit.

In a study published in the September issue of Medicine & Science in Sports & Exercise, Portuguese researchers studying the national kayak team found hints that a cocktail of antioxidants actually delayed muscle recovery after training when compared with a placebo.

Victor Hugo Teixeira of the University of Porto, the study's lead author, speculates that free radicals may serve as a natural brake to prevent excessive exertion, while antioxidants override that signal and allow the muscles to work a little harder and sustain greater damage.

If that's true, athletes might benefit from taking antioxidants right before a competition, but would impede their recovery from training by taking them on a regular basis.

Even if antioxidants do ruin your workout, many people would gladly take that risk if it helped them avoid the flu. It is well established that they can help boost immune function in people who have undergone extreme physical exertion, such as ultramarathoners, Dr. Cheung says. But it's less clear that the same benefits accrue in everyday life.

In a study published last year, Dr. Cheung had volunteers cycle at moderate intensity for two hours – hardly slacking – and tested whether their immune function was helped by 1,500 milligrams of vitamin C a day for two weeks afterward.

The results were equivocal: If there was any effect, it was weak.

Dr. Cheung's advice is to ensure you are getting enough vitamin C from your diet, and if not, to change your diet before resorting to supplementation.

In a field where the science is still hotly contested, this seems like wise counsel. Some day, perhaps, we'll know exactly which molecules make fruit and vegetables so good for us – but until then, as long as you're eating lots of them, you don't have to worry about which ones.

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Just what can Vitamin C do for your cold?

I've been knocked out for more than a week with a cold. And as those who know me will tell you, I'm not a good patient. I'm used to being busy and keeping an active schedule, but sometimes our bodies have other plans. And despite social obligations and ongoing work pressures, there comes a time when the body just shuts down - forcing you to stay in and get much-needed rest.

Because I believe so much in the use of natural products and vitamins when it comes to healing ourselves, of course I turned to good old-fashioned Vitamin C to help fight off my cold. But is that really the best thing to cure what ails you?

WebMD.com says that we've been reaching for Vitamin C as a cold remedy since the 1970s. But apparently, recent studies "have found little to no benefit for Vitamin C preventing or treating the common cold." A 2007 study looked at whether taking 200 milligrams or more of daily C reduced the frequency, duration or severity of a cold (like mine). After examining 60 years of clinical research, this study found Vitamin C supplements don't make a cold much shorter or even much less severe.

Some studies found that while Vitamin C's benefits don't make much difference to average people, Mayo Clinic.com says that skiers and elite athletes--such as marathon runners--found its use reduced THEIR cold risk by about 50 percent.

Although vitamin supplements can be helpful, as always, the best source of vitamins is what we eat. Making sure we eat Vitamin C-rich fruits and vegetables and drink citrus-rich juices is the best source of this important nutrient. Our bodies require sound sleep, and we need to do everything we can to keep our hands washed and clean and free of as many germs as possible.

Perhaps it's good that we realize Vitamin C isn't the cure-all for our colds. Maybe we can stop looking for shortcuts and take a more holistic approach to overall health. And that's what will make a long-term difference.



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Bountiful boysenberries

No other fruit speaks of Christmas in Nelson more than the boysenberry.

Boysenberries give the words plump, luscious and healthy new meaning; they are the ultimate berry.

Coming into season now makes them perfect Christmas fruit.

Nelson is the New Zealand home of boysenberries. Very picky about where they grow, they flourish here, and the only other countries in the world that produce them are North America and Chile. They like cool winters and a temperate spring and autumn.

Boysenberries were discovered in the United States in the 1920s – a cross between a loganberry, a blackberry and a raspberry. They arrived in New Zealand in the 1960s, and production has increased over the decades.

Nelson is the home of Berryfruit New Zealand, a co-operative of boysenberry growers from throughout the region who export their fruit collectively as well as selling it nationally. New Zealand now produces in the range of 3000 tonnes a year.

What we can claim about boysenberries is that those grown here have the highest levels of antioxidants in the world.

Mostly we rail against the hole in the ozone layer and our high levels of ultraviolet light, but these factors mean that boysenberries here are said to have been found to have the highest levels of antioxidants found in the fruit anywhere. The plant builds up a defence to combat the intense UV rays in this part of the world, and this concentrates antioxidants in the fruit.

The antioxidant values for blackcurrants, boysenberries and blueberries far outweigh those of others.

They are also high in vitamin C, fibre and ellagic acid, a compound that is an anti-carcinogen, anti-viral and anti-bacterial. What more could you ask for? Forget the apple a day and go for a plate of boysenberries instead.

There is no excuse for not eating them year-round, either. Nelson has a producer called Sujon that individually quick-freezes the fruit. Bags of Sujon frozen boysenberries and other berries, such as blackberries, blueberries and blackcurrants, can be found in the freezer section of New World, Pak 'n Save and Fresh Choice, retailing for about $9 a kilogram.

Sue and John Gibb were boysenberry growers in the 1980s, and an oversupply of fresh fruit led them to freeze the berries and to start looking for outlets for their products. Retailers and restaurants soon took advantage.

Sujon now distributes throughout New Zealand and, more recently, overseas, where demand is high, particularly among Asian consumers, who understand better than Kiwis the extraordinary high health benefits of berryfruit.

Boysenberries are a staple in icecream, yoghurts, smoothies and parfaits. They are delicious plain and fresh with a little icing sugar and cream. They are so good served this way that it isn't really necessary to do more. Gorge yourselves for the next month, and drive out to one of the various berry growers still operating close to Nelson.

Berryfields in McShane Rd, Appleby is the biggest supplier of boysenberries in the country, and its shop starts boysenberry sales this week. Don't delay, as the season is a short one, from mid-December to mid-January – so it is just as well that frozen berries taste so good as well.

Recipes

Boysenberries are an essential ingredient in the best breakfast yet: Swiss bircher muesli with boysenberries, yoghurt and maple syrup. Use Biofarm Organic Bush Honey Yoghurt and try the Woolworths brand of bircher muesli.

Soak the amount of muesli you desire in milk, to ensure that all the grains are moistened, for at least 30 minutes or overnight.

Place the muesli in a serving bowl and add thawed frozen boysenberries (fresh ones if you have them) to taste. Top the mixture with yoghurt and drizzle with maple syrup.


BOYSENBERRY TRIFLE
This is a delicious Christmas Day dessert. Feeds 4-6.

Sponge cake:

4 eggs
125g caster sugar
125g flour

50g unsalted melted butter Preheat the oven to 180 degrees Celsius. Grease a medium springform pan with butter and then dust with flour.

Whisk the eggs and sugar until the mixture is light and airy (about 10 minutes).

Sift in the flour and add the melted butter. Pour into the pan and cook for about 30 minutes until done. Cool.

Store the cake for a couple of days in an airtight container. When you are ready to make the trifle, cut the cake into pieces about 2cm-3cm square and put in a large flat bowl. Sprinkle with sherry or brandy to taste.


Custard:

3 cups of milk
1/3 cup sugar
1 1/2 Tbsp flour
5 egg yolks
1 tsp vanilla

Heat the milk in the top of a double boiler.

Mix the sugar and the flour. Add to the egg yolks and beat together well.

Add the milk and stir with a wire whisk.

Return to the double boiler and cook over simmering water, stirring constantly, until thickened. Add the vanilla. Cool quickly.


Fruit and cream:

500g of fresh boysenberries, washed and cleaned
2 tbsp cassis liqueur
3-4 tbsp caster sugar
300ml cream
2 Tbsp icing sugar
1 tsp vanilla essence

Mash a few of the berries to create some liquid. Add the cassis and caster sugar and mix through all the berries. Let them soak together for at least a couple of hours.

Whip the cream and add the icing sugar and vanilla.

Assemble the trifle in a glass bowl so you can appreciate the layers.

First, layer the cake, followed by fruit and then custard. Repeat until you have used up all of the ingredients. Top with cream and refrigerate.


BOYSENBERRIES AND PEARS WITH MASCARPONE

For 4 people – adapted from a Cuisine magazine recipe. Vanilla sugar is made by blending 3-4 vanilla beans with 1 cup of caster sugar in a food processor until the vanilla is reduced to black dots.

2 pears, cored and halved
250g boysenberries
1 cup white wine
1/2 cup water
1/2 cup vanilla sugar
150g mascarpone

Bring the wine, water and vanilla sugar to a simmer and add the pears, simmering until tender (about 15-20 minutes).

Remove the pears to a serving dish and quickly add the boysenberries to the syrup for a minute or two. Remove and add to the pears.

Reduce the liquid to about half.

Mix together the mascarpone and 3-4 Tbsp of vanilla sugar (to taste).

Place a pear half and boysenberries on individual plates. Pour over some of the liquid and add a dollop of the mascarpone.

* Research by Elizabeth Latham and Serge Crottaz, of the School of Tourism, Hospitality and Wellbeing at the Nelson Marlborough Institute of Technology. Fresh at NMIT appears fortnightly, exploring the local connection to food and beverages through the eyes of its leading hospitality educators.



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High-Dose Vitamin C Tied to Increased Cataracts Risk in Women

Taking high-dose vitamin C dietary supplements may boost women’s chances of developing age-related cataracts, a new Swedish study suggests.

The study from researchers at the Karolinska Institutet in Stockholm said in some cases, women taking the tablets were at least 25 percent more likely to have age-related cataracts than women who did not take the supplements, according to a Reuters news report.

The study findings appear in the latest issue of the American Journal of Clinical Nutrition.

The study focused on about 24,600 women who were followed for longer than eight years. Women who used vitamin C supplements of about 1000 milligrams regularly or occasionally were at increased risk of suffering the eye condition, the researchers said.

Women who took the extra vitamin C for 10 years or longer, were 65 years or older, or were also taking hormone replacement or corticosteroid drugs were at even greater risks, the study found.
Keep Eating Those Fruits and Veggies

So that’s the bad news. But the good news is, the study suggests the increased cataracts risk is only associated with vitamin C from dietary supplements, not that derived from fruits and vegetables. Previous studies have found similar links between high-dose vitamin C supplements and increased cataracts risk.

Millions of women take vitamin C supplements to fight against colds and other infections and for other health benefits. However, the new Swedish study suggests curtailing the use may be a good idea.

Older Women At Greatest Risk

In the study group, 59 percent of the 49 to 83 year old otherwise healthy women said they used some sort of dietary supplement. Of these women, five percent said they only took vitamin C supplements and nine percent said they took only multivitamins that contained about 60 milligrams of vitamin C, according to Reuters.

Of the 1,225 women who took only vitamin C supplements, 143 (about 13 percent) had cataracts removed during the study period. In contrast, cataracts were removed in 878 of 9,974 women who did not use any supplements (roughly nine percent) and in 252 of 2,259 multivitamin-only users (about 11 percent).



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How do antioxidants affect my workout?

Our faith in the power of antioxidants may be misplaced, according to new studies.

Sales of orange juice are soaring as people seek flu protection from vitamin C, The Globe and Mail reported last month.

Old habits die hard, and our faith in the power of antioxidants is deeply entrenched. Over the past few years, a vast series of studies involving hundreds of thousands of subjects have failed to find any health benefits from antioxidant supplements.

Now, a handful of studies suggest that popping these pills may even block some of the benefits of exercise, and even slow down post-workout muscle recovery.

It would be premature to pronounce the end of the vitamin era on the basis of a few studies – as premature as it was to leap on the bandwagon in the first place – but some skepticism is due.

“For something like vitamin C, it's important to have enough,” says Stephen Cheung, a physiologist at Brock University. “But that doesn't mean more is better.”

Antioxidants – vitamins C and E as well as molecules ranging from beta-carotene to the currently fashionable resveratrol – attack and neutralize the “free radicals” associated with aging and disease. Exercise stimulates the production of free radicals, which is why athletes are often advised to take antioxidant supplements.

But exercise is itself an antioxidant, since the body gradually learns to produce more and more of its own antioxidants in response to the spike of free radicals generated by exercise. One theory now gaining support is that taking extra antioxidants means the body never gets the opportunity to adapt on its own.

In May, Michael Ristow and colleagues at the University of Jena in Germany published a study in the Proceedings of the National Academy of Sciences examining how a four-week exercise program affected insulin sensitivity – one of the most significant health benefits conferred by physical activity. Half of the 40 volunteers were given a placebo, and saw significant improvements in insulin sensitivity; the other half took 1,000 milligrams of vitamin C and 400 IU of vitamin E each day, and saw no change despite the exercise regime.

To Dr. Ristow, this suggests that antioxidants are unequivocally bad, even though the research in favour of eating fruits and vegetables is unimpeachable.

It implies that fruits and vegetables are healthy despite their antioxidant content, not because of it, and that “other compounds in fruit and vegetables are responsible for their health-promoting effects,” he explained in an e-mail exchange.

The idea that antioxidants can stave off some muscle damage and soreness caused by free radicals after heavy exercise has also taken a hit.

In a study published in the September issue of Medicine & Science in Sports & Exercise, Portuguese researchers studying the national kayak team found hints that a cocktail of antioxidants actually delayed muscle recovery after training when compared with a placebo.

Victor Hugo Teixeira of the University of Porto, the study's lead author, speculates that free radicals may serve as a natural brake to prevent excessive exertion, while antioxidants override that signal and allow the muscles to work a little harder and sustain greater damage.

If that's true, athletes might benefit from taking antioxidants right before a competition, but would impede their recovery from training by taking them on a regular basis.

Even if antioxidants do ruin your workout, many people would gladly take that risk if it helped them avoid the flu. It is well established that they can help boost immune function in people who have undergone extreme physical exertion, such as ultramarathoners, Dr. Cheung says. But it's less clear that the same benefits accrue in everyday life.

In a study published last year, Dr. Cheung had volunteers cycle at moderate intensity for two hours – hardly slacking – and tested whether their immune function was helped by 1,500 milligrams of vitamin C a day for two weeks afterward.

The results were equivocal: If there was any effect, it was weak.

Dr. Cheung's advice is to ensure you are getting enough vitamin C from your diet, and if not, to change your diet before resorting to supplementation.

In a field where the science is still hotly contested, this seems like wise counsel. Some day, perhaps, we'll know exactly which molecules make fruit and vegetables so good for us – but until then, as long as you're eating lots of them, you don't have to worry about which ones.

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Eat, Drink, and Avoid Christmas Weight Gain

If you have a lot of holiday parties and events this month, experts with the Cincinnati Nutrition Council say you can eat, drink and be merry without growing your gut. In Local 12's Medical Edge, Liz Bonis explains how.

Lauren Niemes, a registered dietitian says expanding your eating options now and the rest of the year can actually help you shrink your gut rather than grow it. She agrees with a new report in Men's Health which shows most of eat pretty boring diets which leads to pigging out at the holidays. "Often when people restrict foods from their diet or limit them to one time of the year, or one special occasion, they might tend to overeat or binge, when they are exposed to it".

Niemes suggests you simply swap up a few foods. So make your list and check it twice, and if you do want to eat the foods that are good for you this holiday season, here's the list recommended, these are higher in nutrition, and a little lower in calories than some of your traditional choices, which makes them a little more slimming in the holiday season.

For example instead of always eating an apple why not try a persimmon this time of year. It's a soft juicy fruit that has even more vitamin C. Each fruit or vegetable or plant food has a unique profile of vitamins, minerals and antioxidant and so it's important to eat a variety to make sure you are getting the health benefits of all of these fruits, vegetables and nutrients.

Next instead of broccoli, try bok choy, it has half the calories and carbohydrates.

Instead of steak try seafood, it has more good fats for your heart. And don't forget to swap up your oatmeal for maybe another grain such as buckwheat, it has even more nutrients to fight disease.

There's a whole world of whole grains out there that people don't normally include in their diet.



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SLU Dietitian Names Top Five Holiday Foods

ST. LOUIS -- 'Tis the giving season so treat yourself to holiday goodies that are good for you.

McDaniel selected nuts as one of the holiday season's top five power foods.

"Some of the tastiest treats of the season pack a powerful nutritional wallop," said Jennifer McDaniel, a registered dietitian and director of undergraduate programs in nutrition and dietetics at Saint Louis University.

"We tend to associate certain foods with the holidays, but they're so nutritious we should include them in our everyday diet."

Here are McDaniel's top five power foods for your holiday munching:

Cranberries: High in vitamin C, cranberries contain more disease-fighting antioxidants than most other berries. Because of their high acidity, they store easily and can keep in your refrigerator for up to two months. Substitute dried cranberries for raisins when you bake, sprinkle them over a salad or throw a handful in trail mix. Add fresh cranberries to your favorite muffin or pancake recipe. Combine fresh cranberries with diced apples, cinnamon, lemon juice, crushed pecans and sugar for a pie or cobbler filling that is the perfect blend of sweet and tart favors.

Cinnamon: About a half a teaspoon of cinnamon a day lowers the blood-sugar levels in patients who have type 2 diabetes and reduces bad cholesterol, some studies show. Cinnamon also may help stop the growth of bacteria. Add this spice to your morning coffee, hot chocolate, hot breakfast cereal or apple cider. Shake some in pancakes, muffins or waffle batter. And sprinkle a dash of cinnamon on yogurt or winter comfort foods, such as stew or chili.

Nuts: Evidence is mounting that nuts help control your weight and decrease your risk of cancer, heart disease and diabetes. Nuts and seeds are a great source of protein, fiber and monounsaturated fats, which are important for heart health. Walnuts provide essential omega-3 fatty acids, which carry numerous health benefits. Add nuts and seeds to homemade trail mix or granola, use them to zip up chicken or tuna salads, combine in baked goods or sprinkle some in your salad for a healthy crunch. Caveat: because nuts are high in calories -- one ounce contains about 150 calories -- a small serving goes a long way.

Red wine: Appropriately colored for the season, red wine is a particularly rich source of antioxidants. Resveratrol, found in grape skins and seeds, increases HDL cholesterol and prevent blood clotting. Flavonoids also helps prevent blood clots and plaques from forming in arteries. As you celebrate the season, enjoy a glass or two, but remember moderation is the key.

Pomegranates: Credit a couple of antioxidants for giving pomegranate seeds their rich ruby red Christmas color. Pomegranate juice may have two or three times the antioxidant power of green tea or wine. Early research shows that pomegranate juice may help reduce cholesterol and possibly bring down blood pressure. Pomegranates can be a messy food to prepare, so open them over a large bowl of ice water. The pulp floats to the top and the seeds to the bottom. Sprinkle the seeds on salads, into batters or on breakfast cereals. Use the juice in a smoothie or salad dressing.

McDaniel said adding these foods to our eating routine is a way to extend the sparkle of the season long after the Christmas tree has come down.

"These five foods are natural nutrient powerhouses," McDaniel added. "Finding a way to incorporate those foods into our everyday eating patterns can help us enjoy the holidays year round."

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Tami Best: Nuts can improve health

Nuts offer a power house of nutrition. They are rich in protein, fiber, powerful antioxidants such as vitamin E and selenium, plant sterols and omega 3 fatty acids.

These nutrients have been shown to promote heart health. The FDA approved the following health claim:

"Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of some nuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

The "some nuts" include almonds, hazelnuts, peanuts, pecans, pine nuts, pistachios and walnuts. These nuts each contain less than 4 grams of saturated fat per serving, making them a more heart healthy choice.

In addition to reducing the risk for heart disease, eating nuts daily as part of a Mediterranean diet can reverse metabolic syndrome. Metabolic syndrome is combination of symptoms including high blood pressure, high blood sugar, high cholesterol and belly fat, which increases your risk for heart disease and type 2 diabetes.

The Mediterranean diet is rich in fresh fruits and vegetables, whole grains, nuts, seeds, legumes, seafood, yogurt, olive oil and small amounts of wine. For more information on following a Mediterranean diet, go towww.oldwayspt.org/med_pyramid.html.

Researchers at Columbia University in New York found that including nuts in your diet daily may lower risk for Alzheimer's disease.

Moderation is key to enjoy the full health benefits of nuts. One ounce of most nuts provides between 160 to 200 calories. One ounce is about 47 pistachios, 30 peanuts, 24 almonds, 20 cashews, 14 walnuts, 20 pecan halves or 11 macadamia nuts. To promote portion control, consider adding them to cereals, yogurts and other foods rather than eating them by the handful.

Chestnuts are the only nut rich in vitamin C. Their higher water content compared to other nuts makes them much lower in calories, only 54 calories per ounce. Keep them refrigerated as they would spoil if left out in a bowl like other nuts.



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Goin' Bananas

The banana is not a fruit. Not really. It’s most unique since it does not come from a tree but from the largest herb plant that is more closely related to lilies and the orchid family. But due to its size, the herb plant is more commonly thought of as a “banana tree.”

Morning Banana Diet

When the Morning Banana Diet hit the news in Japan last year, it had the whole nation in a frenzy. Prices of banana in the market skyrocketed and there was shortage of supply.

It started in March with the publication of Morning Banana Diet, which claimed that eating only bananas and room-temperature water for breakfast would jumpstart weight loss, regardless of what was eaten during the rest of the day. Banana was said to aid in digestion and improve metabolism.

The diet was created by Hitoshi and Sumiko Watanabe, and promoted on the social networking site mixi. Hitoshi, who studied preventative medicine in Tokyo and his wife, who is a pharmacist, introduced the diet to the Japanese.

Former opera singer Kumiko Mori even announced that she lost 15 pounds on the Morning Banana Diet.

Health experts and medical doctors have, however, debunked the myth behind this fab diet. Kathleen Zelman, MPH, RD, director of nutrition for WebMD and the WebMD Weight Loss Clinic, said that bananas, along with most fruits have long been a part of healthy diets and weight loss plans. But while they are nutritious, they do not have special weight loss properties.

Different versions of the Morning Banana Diet tout varying explanations of exactly how bananas work to promote weight loss. One theory suggests that certain enzymes in bananas speed up digestion and elimination, causing rapid weight loss. However, the human body already contains all the enzymes needed for digestion. It’s true that foods with fiber (and bananas have some) can go through the digestive system more quickly and may not be completely absorbed, thus saving a few calories. But the calorie savings are certainly not enough to revolutionize the weight loss industry.

OK, bananas as fad diet, maybe not. How about it’s health benefits?

Bananas as mood food

In order to have a healthy lifestyle, experts say we must have to meet our daily requirement of five fruits and vegetables. Bananas are a perfect part of our diet and they are the most popular fruit in the Philip-pines. Bananas are available all year and they are a great source of instant energy. Bananas contain no fat, sodium or cholesterol. It is a known fact that a low fat, balanced diet rich in vegetables and fruit may reduce the risk of heart disease and certain types of cancer.

Studies have shown that bananas are rich in vitamin B6 and they are a good source of fiber, vitamin C, magnesium and potassium. Lack of B6 in a diet can cause weakness, insomnia and irritability.

They are also easy to digest. Because of their great taste, they can also serve as a substitute for sweets and satisfy sugar cravings.

Research also shows that serotonin and norepinephrine in bananas may naturally help sufferers overcome depression. They are the good mood food. So instead of reaching for a bar of chocolates, why not try a banana?

Athletes like bananas

Bananas are also good for post-exercise snack. During long exercises our body lose vitamins and minerals and a banana replaces these nutrients as well as energy needed. Have you noticed that athletes like to snack on these yellow fruits? Potassium in bananas is essential for helping muscles to contract properly during exercise and reduces cramping up.

The potassium found in bananas helps to regulate blood pressure and may reduce the risk of high blood pressure and stroke. A medium-sized banana provides 400 mg of potassium -11 percent of daily value- and contains 110 calories and 4 grams of fiber. Bananas also contain plenty of carbohydrates which are the body’s main source of energy.

Bananas as brain food?

It has been established that bananas are good for the heart. But is it good for the brain too? Bananas are rich in vitamin B6 — and very early research suggests that high levels of B6 may protect against Parkinson’s.

Vitamin B6 — along with folate and B12 — helps reduce levels of homocysteine, an amino acid. That’s good for our ticker, because too much homocysteine in the blood appears to increase heart disease risk.

Homocysteine also appears to be toxic to nerve cells, and elevated levels have been linked to Parkinson’s disease, a progressive neurological disorder that causes muscles to become rigid and shake uncontrollably.

Parkinson’s disease occurs when some of the nerve centers in the brain lose the ability to regulate muscle movements. As a result, a person may have rigid muscles, tremors, and trouble walking and swallowing.

Parkinson’s disease is one of the most common diseases affecting movement in people over age 55. It is chronic, meaning that person will have it the rest of his life. It also is progressive, which means the symptoms grow worse over time. The disease may become disabling after many years.

The study of the effect of bananas in preventing Parkinson’s is in its early stages so it’s not something to go bananas over just yet. Still, it has been proven that bananas are good for our health.

So grab a banana today. You’re life may depend on it.



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Natural Medicine: Healing Benefits of Cranberries - Seasonal and Vegan Recipe Included

Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Cranberries are a good source of vitamin C, a very good source of dietary fiber, and a great source of manganese and vitamin K. Cranberries are also a source of polyphenol antioxidants, which are being researched for their possible benefits to the cardiovascular system and immune system.

Fresh cranberries are at their peak during the holiday season between October and December. When in season choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds.

When the season is over or if you can’t find fresh cranberries but still want all the nutritional benefits, simply look for dried or frozen cranberries at your local grocery store. The recipe included is perfect as a holiday side dish or throw over brown rice to make a complete vegan meal.



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Kiwi fruit 'really works' for health

The adage about an apple a day keeping the doctor away may have to be changed to kiwifruit.

The furry fruit could be the key to living longer as it appears to be the perfect food for preventing all sorts of liver problems, as well as keeping white blood cells healthy, says Professor Robin Fraser, of Otago University's Christchurch School of Medicine.

Fraser, who has seen many unhealthy livers in his time as a pathologist, is a convert to the benefits of the fruit.

"It just seems as though it works," he said. "I'm so convinced that I eat kiwifruit every morning for my breakfast."

Fraser likened the liver to a sieve that when working properly effectively filtered the carrier of cholesterol.

But those holes could be closed because of excess drinking, an overly fatty diet, smoking, illicit drug use and stress, he said. That led to atherosclerosis, which was a major killer through heart failure, strokes, gangrenous feet and aortic aneurism.

A daily dose of kiwifruit, along with a healthier lifestyle, appeared to be able to reopen those holes in the liver, he said.

Fraser, who was speaking at the annual scientific meeting of the Royal College of Pathologists of Australasia in Christchurch yesterday, said it was an exciting development.

He said kiwifruit was the most efficient way of getting the recommended dose of vitamin C, the active ingredient that appeared to fix the liver.

Dr Margreet Vissers, the dean of research at Otago University in Christchurch, said that while most people thought of oranges for vitamin C, kiwifruit was the better option.

"Out of one kiwifruit you will get the complete recommended daily allowance."

While some berries and red peppers had higher amounts of vitamin C, people had to eat a lot more to get the required amount, she said.

The liver hypothesis had been given added credence by a recent study in the United States that found that Werner syndrome, a liver problem that led to premature ageing, could be reversed in mice by extra doses of vitamin C, Vissers said.

The extra vitamin C opened holes in the liver, allowing it to work properly.

Vissers said vitamin C was also needed by white blood cells to kill bacteria and ensured they did not kill off everything else in the process.

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To Be Or Not To Be... Vegetarian

Many times when I am working with a client and trying to get a feel of what they like to eat, I hear, “Oh, I never eat red meat, it’s soo not good for you.” Being a carnivore (and Sephardic to boot!) I could never just stop eating red meat, cold turkey that is! (It’s still a great source of iron and a lean cut is pretty high in protein, vitamins, and isn’t high in fat.) But practically speaking, is there any health benefit to being a vegetarian? Can a diet without meat provide adequate nutrients?

A vegetarian does not eat meat, fish, or fowl, or any product containing them. A typical vegetarian diet focuses on grains, fruits, nuts, and vegetables; still, considerable variations exist. A lacto-ovo vegetarian avoids meat, fish, and poultry, but consumes dairy products and eggs. The lacto vegetarian consumes dairy but avoids meat, fish, poultry, and eggs. A vegan, or total vegetarian, excludes both dairy and eggs, obtaining all nutrients from plant sources. So how prevalent is vegetarianism in the U.S.? A 2006 poll conducted by the Vegetarian Resource Group found that 7% of adults never eat red meat and that 2.3% never eat meat, fish, or fowl. That’s no small cheese!

Why would someone want to choose to be a vegetarian? There are a variety of reasons people do so, including concern about the environment, animal welfare, or world hunger; or they simply don’t like the taste, never really ate meat often anyway, or believe it is unhealthy. Aside from a healthier lifestyle, religious beliefs and/or economic issues may also factor into this choice.

From a more traditional standpoint, the science of nutrition has focused mainly on the intake of nine nutrients that are adequate to promote growth and reproduction. Lately, however, this paradigm has been shifting towards focusing on an “optimal diet” which promotes not only health and longevity but also reduces the risk of diet-related chronic diseases or the prevention of other diseases, including cancer. A vegetarian eating plan can be adequate and optimal and may even provide numerous health benefits.

According to various studies, reduced red-meat consumption correlates with healthier cholesterol levels, other heart health benefits, and reduced rates of pancreatic and colorectal cancers. (Please note: It was unclear how much meat was consumed prior and subsequent to the study to produce that effect and how fatty the meats were.)

Studies have shown that a vegetarian diet may aid in weight management. In 2007, Burke and colleagues suggested that individuals that adhered to a lacto-ovo vegetarian regimen were able to reduce intakes of both fat and calories and therefore reduce overall body weight. Another comprehensive study published by the International Journal of Obesity and Related Metabolic Disorders (2003) examined the body mass index (BMI) of four different groups, including meat eaters, fish eaters, vegetarians, and vegans. The meat eaters had the highest BMI, followed by fish eaters and vegetarians. Vegans had the lowest BMI of all groups.

Contrary to popular belief, an individual’s protein requirements can be met solely with plant foods. Although animal proteins are considered “complete proteins,” since they contain all eight essential amino acids, plant sources of protein are lacking in one or more of them and are referred to as “incomplete” or “complementary” proteins. Some individuals know how to pair up the protein sources to get a complete protein. Some wholesome combinations include pasta and veggies, a peanut-butter sandwich (on whole grain bread—not just whole wheat!) with vegetable soup, or a green salad with walnuts and sunflower seeds.

When a variety of plant foods are consumed and adequate calorie levels are satisfied, the incomplete proteins will combine to form complete ones; the amino acids will find and join each other. If you don’t necessarily consume complementary proteins in the same meal, you can just consume them throughout the day.

Who needs meat, right? What’s the catch here? The challenge is getting enough of certain nutrients by eating a variety of foods. One such nutrient, vitamin B12, which contains cobalamine, biotin, and folic acid, may be lacking in vegetarians since it is found predominantly in meat protein. This is especially the case for pregnant and depressed individuals. The good news is that lacto-ovo vegetarians can get adequate B12 if they consume whole eggs and dairy regularly. Vegans have to be sure to consume fortified foods, such as breakfast cereals, nutritional yeast, or soy milk. Just some food for thought: spirulina, sea vegetables, and fermented soy products are not reliable sources of this important vitamin.

Vegetarians, especially vegans, must make sure to consume Vitamin D and calcium, both essential for bone health. Lack of Vitamin D can interfere with normal bone metabolism, leading to rickets in children and osteoporosis in adults. In a study by Barr (2002) of 90 vegetarians, 56 reported that their diets have become restrictive over time, and 48 planned more changes, specifically, to use fewer dairy products.

Furthermore, a Swedish study of 30 vegans concluded that intakes of calcium and vitamin D were below recommended guidelines. Specifically, when dairy products are omitted, fortified foods such as soy, milk, cereals, breads, and juices must be consumed. Unfortunately, vegetable sources of calcium, such as spinach, contain high amounts of oxalic acid, which interferes with absorption.

Foods rich in Vitamin D include fortified milk products, fatty fish such as salmon, and fish liver oils, most notably cod liver oil. Fortified foods and eggs from hens fed Vitamin D are also good sources. And the best source of Vitamin D is the sun! Just a few minutes a day is all you need. However, factors such as the use of sunscreen, the time of day, the season of the year, the level of the pigment melatonin in the skin, and even the distance one is from the equator, all limit the skin’s ability to produce this vitamin.

A vegetarian must also consume iron. Iron is a vital part of hemoglobin, a protein that transports oxygen in the blood. Iron intake is important during all stages of life, especially for growing children, and pregnant and menstruating women. The iron in meat, fish, and poultry is “heme” iron, which the body absorbs readily. The iron in dairy, eggs, plant foods, cereals, and breads is “non-heme,” which is less readily absorbed. However, foods rich in Vitamin C, such as tomatoes, oranges, and broccoli, aid in the absorption of non-heme iron.

So, if you ate spaghetti and tomato sauce, the Vitamin C in the sauce should help with absorbing the iron in the spaghetti. In addition, those individuals who exercise must make sure their iron levels are adequate, since many people, especially females who participate in intense, regular physical activity, report marginal to low levels of iron. Iron requirements may be 30% to 70% greater in active people as compared to sedentary people.

In conclusion, a well-planned vegetarian diet can be an excellent choice for maintaining a health-conscious lifestyle. Protein consumption is less of a concern than ingesting adequate vitamins and minerals from a variety of sources. So with careful planning, enjoy nature’s bounty to the fullest!



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Health Benefits of Pineapple

Contains the protein digesting enzyme mixture called bromelain. (Bromelain is known to help relieve or even stop coughs altogether because it is an anti-inflammatory and is known to loosen mucus.) Good for heart conditions in that it reduces the time taken to coagulate the blood. However, it should not be used by persons with hemophilia, kidney or liver diseases. Relieves sore throats and bronchitis. Can help

prevent nausea. Relief to arthritis. Oranges: High in vitamin C, Anti-infective, Supports a healthy immune system, Produces collagen for healthy bones, cartilage, muscles, blood vessels and healthy skin. Lemons: High in vitamin C, Healing properties for digestive problems, Tonic to the liver, Help fight infections, by hastening wound healing, Helps lower fever, Helps relieves symptoms of asthma, tonsillitis and sore throat.



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Feed Your Libido-Sexually Enhancing Benefits of Pomegranates-Vegan Recipe Included

For centuries, pomegranates have been used to promote fertility, increase vitality and to lengthen and improve human life. Foods that resembled seeds or eggs were historically thought to be aphrodisiacs. It turns out, those ancient sexual beings were on to something. The pomegranate, with its abundance of seeds, is said to be a symbol of fertility. The seeds of the fruit were often compared to the seeds of life. Nutritionally speaking, the pomegranate offers your body an array of nutrients that will not only increase your overall health, but may just boost your libido and sexual vigor as well.

Pomegranates contain almost half your daily quota of Vitamin C, an antioxidant that is required for at least 300 different metabolic functions in the body. Vitamin C is also a protector from free radical damage and a facilitator of good circulation, which is vital for sexual health and pleasure. They also contain vitamin B5, the anti-stress vitamin needed for proper adrenal function, and vitamins A and E, which help to reduce the risk of heart disease.

Pomegranate oil is now being used in many menopause products to help reduce symptoms, as well as in vaginal creams to help eliminate dryness, which can make sex painful. Pomegranate juice is easily found at your local grocery store, often mixed with other super-fruits, offering you an antioxidant cocktail that is easily assimilated by the body. The seeds are great in cold salads, on (soy) yogurt with some nuts or paired with greens for a sweet and tart delight. Do something good for your body today and try the greens recipes below to increase your overall health and feed your libido at the same time. It doesn’t get much better then that.


Wilted Greens with Pomegranate and Pumpkin Seeds

Prep Time: 15 min
Cook Time: 10 min
Yields: 4 servings (as a side dish)

Ingredients:

3 bunches of Leafy Greens (such as Swiss Chard, Escarole and Kale)-washed, stemmed and cut into pieces.
1 Shallot-chopped
½ cup Pomegranate Seeds
½ cup Pumpkin Seeds
¼ cup Agave Nectar
½ cup Balsamic Vinegar
¾ cup Olive Oil, plus 1 teaspoon
Salt and Pepper to taste

Directions:

1) Toast pumpkin seeds in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes. Set aside to cool.
2) Sauté shallots with 1 teaspoon of olive oil over medium heat for 2-3 minutes, until soft. Set aside.
3) In a large saucepan, cook balsamic and agave over medium heat for 2 minutes. Add the cooked shallots and continue cooking for another 2 minutes.
4) Turn off the heat and slowly whisk in the ¾ cups of olive oil.
5) Pile the cut greens onto a platter or in a large bowl and pour the dressing over the greens.
6) Toss in the pomegranate seeds and toasted pumpkin seeds until combined. Season with salt and pepper to taste.


P.S. Know more about Sex. ( click here ).



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Health tip of the day: Benefits of Vitamin C

Vitamin C is one of the most important anti-oxidant. It is important to know that Vitamin C is not produced by the body; therefore it is necessary to take a huge amount of it. When people age their natural Vitamin C level decreases, so as you get older you should take a higher dose of vitamin C to prevent this decrease.

The white blood cells which defend our body against bad elements, like bacterial invasion, need a huge amount of vitamin C to do its work. If the defense system of the body is not in good condition it will not do its work to defend our body from the enemies, the result of that is an illness and infection.

Things to know when taking Vitamin C:

- Vitamin C has diuretic effect so it is important to drink plenty of water.

- Vitamin C is sensitive to light, air, and heat, so it is best to eat fruits and vegetables raw or minimally cooked in order to retain their full vitamin C content.

- Taking Vitamin C with oat bran causes more to be absorbed into the body, increasing its health benefits. Oats is beneficial in lowering cholesterol in the blood.

Therapeutic Properties of Vitamin C:

- When a person have a throat infection or symptoms of the cold, it is important that she/he drink lemon juice or other citrus fruits that is rich in Vitamin C.

- Vitamins C are also good in the treatment of Urinary tract infection, and Respiratory system like Asthma, Bronchitis, and Chest Colds. It helps dryness of the mucous membrane in the lungs. There is a study that Vitamin C deficiency increases risk of lung cancer.

- Arteriosclerosis (hardening of the arteries) is related to the lack of Vitamin C. A good dose will help lower cholesterol level in the blood.

- Vitamin C is important in the formation of collagen, an essential substance for the whole body. Abnormal functioning of collagen can produce; Aging, Muscular Pain, Gout, Rheumatic Fever, Rheumatoid arthritis, Colitis, and Inflammation of the Blood vessels. This condition can be stop if collagen has the ability to regenerate itself quickly. The only way that can happen is through a large intake of Vitamin C.

- Premature Aging, vitamin C is a great antidote for neutralizing free radicals than will cause premature again.

- Degenerative Diseases of the Eyes, many people who supplements with Vitamin. C has fewer eye problems; Doctors recommend 500mg - 1000mg daily

Recommended Dosage:

- People who will just take vitamin C for supplement can take 100mg - 500mg 2x a time after me
- People who are treating some illnesses should take 500mg - 1000mg.
- People who will take more than 1000mg per daily should consult their Doctor.

Sources of Vitamin C:

oranges, green peppers, watermelon, papaya, grapefruit, cantaloupe, strawberries, kiwi, mango, broccoli, tomatoes, cauliflower, cabbage, and citrus juices or juices fortified with Vitamin C. Raw and cooked leafy greens (turnip greens, spinach), red and green peppers, canned and fresh tomatoes, potatoes, winter squash, raspberries, blueberries, cranberries and pineapple

QUESTION: Which fruit has the most vitamin C: kiwis, strawberries, oranges or apples?

ANSWER: First of all, you should note that the recommended dietary allowance, or RDA, for vitamin C is 75 milligrams for women and 90 mg for men.

The RDA is established by the Institute of Medicine (IOM), an independent, nonprofit organization that works outside of government to provide unbiased and authoritative advice to decision-makers and the public.

Some scientists believe that the RDA should be at least doubled, but you probably shouldn't consume more than 200 mg per day because the research does not support mega doses (more than 1,000 mg per day) of vitamin C. So which has the most C? We looked at 100 grams, or about 3.5 ounces, for each fruit in order to make an accurate comparison.

Apples have 52 calories per 100 grams and 4.6 mg of vitamin C. Kiwis have 61 calories per 100 grams and 92.7 mg of vitamin C.

Strawberries have 69 calories per 100 grams and 37 mg of vitamin C, and oranges have 47 calories per 100 grams and 53.2 mg of vitamin C. So, kiwis win.

Q: Why is vitamin C important?

A: It destroys free radicals, which can damage DNA and create cancers in our bodies; it helps boost our immune system by rallying white blood cells to fight off infection; and it even helps reduce heart disease by stopping plaque from forming.
Q: Which vegetable has the most fiber: broccoli, sweet potatoes, green peas or artichokes?

A: Again, we looked at 100 grams, or about 3.5 ounces, for each vegetable. Broccoli has 34 calories per 100 grams and 2.6 grams of fiber. Green peas have 81 calories per 100 grams and 5.1 grams of fiber and sweet potatoes with the skin have 90 calories per 100 grams and 3.3 grams of fiber. Now check out these stats for 100 grams of artichoke: 53 calories and 8.6 grams of fiber.
Q: Why is fiber so important?

A: Fiber-rich foods can help you lose weight for two reasons.

First, fiber provides bulk, which makes you feel full. Second, it slows digestion, which makes you feel satisfied longer. How does this happen?

Fiber postpones the gastric emptying of foods, which also may reduce a rise in blood glucose concentrations and help diabetics with insulin sensitivity. It also reduces the risk of heart disease and diabetes and lowers cholesterol.

Plus, fiber increases stool bulk, which can help prevent not only constipation, but also hemorrhoids and possibly colon cancer. The IOM recommends 14 grams of fiber per 1,000 calories consumed.

So if you consume 2,000 calories, you should be getting 28 grams of fiber.

The problem is most of us don't consume enough fiber.
Q: What's the difference between yellow popcorn and white popcorn?

A: Nutritionally speaking, there isn't much difference. The values for the fiber content based on a single serving of 5 cups of popped popcorn are the same.

Yellow kernels actually contain slightly more fiber than white kernels when you extend the values to 100 grams, but the difference is not significant.

Yellow kernels contain more vitamin A than white, while white kernels test slightly higher for iron.

According to Tom Elsen of the famed Jolly Time popcorn company, the real difference between the two varieties is in the eating. "White kernels tend to pop slightly smaller and, consequently, they are a bit more tender. Also yellow kernels have more of a traditional crunchy, corny flavor, while white kernels have a slightly sweet, nutty taste.
Q: So what are the nutritional stats for popcorn?

A: These whole grains have only 100 calories per 5 cups, which also pack 7 grams of fiber. Not only that, but recent research from the University of Scranton found that popcorn is loaded with healthful antioxidant substances called polyphenols.

Found in many fruits and vegetables, polyphenols help rid the body of free radicals that can cause damage to cells and tissues.
Q: I've heard that chocolate can stop a cough -- is that true?

A: Believe it or not, it is possible. But it's dark chocolate that has the benefits, not milk chocolate. In fact, historically, many people, including Nicolas de Blegny, doctor to the king of France in the late 1600s, have believed chocolate can help with coughs.

It is a great natural source of theobromine, which, according to researchers at the National Heart and Lung Institute at the Imperial College London, appears to be a natural cough suppressant.

Dark chocolate also seems to be a bronchodilator.

According to the journal Supportive Cancer Therapy, coughing is caused by an effect on C-fibers, which are part of our neural network, and theobromine suppresses that effect.

Another supposed effect of chocolate is that it releases mucus in the airways, which can soothe a dry cough.
Q: How much do you need?

A: Researchers say about 500 to 700 mg of theobromine twice daily. Dark chocolate (more than 60 percent cacao) has about 250 mg of theobromine per ounce, so we're talking about 4 ounces per day.



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Vitamin C Lowers Blood Pressure

Lynn Kerew Chiropractic is a Santa Monica Chiropractor that specializes in treating a variety of symptoms caused by improper ergonomics or a lack of vitamins. A recent Public Relations study for vitamin C products found that high blood pressure is a heavy contributor to strokes and heart attacks all over the world. While not everyone dies from it, this doesn’t mean it’s not potentially fatal. High blood pressure is in most cases caused by hypertension; by treating that disease, the blood pressure will usually turn to normal. There are a few things that cause it, among which are thyroid disease, alcohol, pregnancy, and obesity.

The aforementioned, are factors that can be averted through medication or discipline, but then there are the factors that cannot be averted in any way at all. They include gender, race, and age, among other things. They cannot be changed; they simply have to be lived with. There are medications however, that will reduce blood pressure. There are various pills, treatments, and other assortments of clinical remedies such as beta-blockers, which are usually prescribed after a heart attack. Unfortunately, while beta-blockers work wonders in reducing blood pressure, they also tend to cause Type 2 diabetes through the decrease of insulin sensitivity, which actually adds to the problem, since people who are insulin-resistant have been found to have extremely high blood pressure. It is amazing how much insulin has to do with blood pressure! So if you do have hypertension, make sure to have your blood sugar checked constantly, the ability to normalize your blood sugar will go a long way in preventing high blood pressure.

All medications have a side effect of some kind, there’s no getting around it, and there are no exceptions. Yet some people believe that drugs are the only way, after all, that is what most hospitals will tell you. So what do you do? Once again, nature provides, you can eat fruits and vegetables, which help a lot with high blood pressure due to the vitamins in them.

A recent study has shown that vitamin C is capable of reducing blood pressure. The study consisted of about 250 women, from the ages eight to eleven years old, and the study lasted for about ten years, it was shown that vitamin C did indeed reduce their blood pressure. It has also been noted though, that vitamin C is best used with other blood pressure reducing remedies such as green tea, and some tea is actually made with vitamin C in it already.

This is an excellent discovery, when you consider the damage drugs can do to your body. If you have ever watched a drug commercial, you’ve probably heard them list the side effects, and the list they give causes more problems than the drug is supposed to cure, making it not even worth it. But if a cure can be found within nature, then such things can be avoided, and good health can be obtained in our own backyards. Meaning that while age, gender, race, and social status cannot be changed(yet), the high blood pressure that accompanies them can be kept in line, and help you to live a happy, stroke free life with your friends, family, and loved ones for many years to come.

P.S. know the relation between Vitamin C and Vitamin D.

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Foods that Prevent Cancer

We all know that what we eat can help us prevent certain illnesses. We see on television all the time about people who are ill because of their diet. Well, maybe we should say lack of a diet.

These people tend to be at risk of disease because they don't have the right things to eat. When people think of health and prevention, I think some of them think about pills and their doctor.

To some people, they think these are the only tools they have. That isn't true. In fact, there are more important tools for you to use.Our diet is important not just for our appearance.
A good diet will decrease your chance of getting cancer and other diseases. I know that it is hard to believe that just what we eat can play
such a big role, but it does.

Think of it like this. As the old saying goes, you are what you eat. That is true. Your body needs many things to survive. Over the long term you realize that diet is more important than ever before. I probably just like you have known many people who have had cancer. Also, we see on television all the time famous people getting cancer. A lot of these people don't smoke. They don't do drugs, rarely drink alcohol.
Why are they getting cancer? I'm sure some of it has to do with genetics and some of it has to do with pollution. While up to 1/3 of it, is due to diet.

That's right, they get cancer because what they eat. Perhaps it could be said better by saying, what they don't eat. Let's talk about some of the foods you should eat to prevent cancer and other illness. This is an important article, so I would bookmark it and come back when you have any questions.

Apples
It was once said, an apple a day will keep the doctor away. This is true. These are loaded with vitamins A and C. They also help lower cholesterol and they lower your chance of getting cancer.

Broccoli
Just because a former president didn't eat his, doesn't mean you should avoid yours. Actually, this is one of my favorite veggies. One serving has 97% of your vitamin C for the day. Also, it is a good source of calcium.

Oranges
Not only do these babies taste good, but they are good for you as well.
They do help in preventing colds and flues. They also help prevent many forms of cancer. They are one of my favorite fruits.

Onions
Half an onion a day will lower your cholesterol. Also, if you ever notice how you tear up when you cut an onion. They are good for people with asthma or other breathing problems. They open up the head so to speak. Also they fight cancer such as stomach cancer. You might not know it, but onions were once believed to be sent from god. They were believed to make people live longer and healthier. One thing you might not know is, onions reduce your risk of heart attacks and strokes. Maybe there is some truth to all of that god stuff after all.

Carrots
Carrots have beta carotene which has been known for a long time to fight cancer. Remember when you were a kid and were told to eat your carrots or you will go blind? Well, that isn't true, but they are good for the eyes.
Salmon. Out of all the fatty fish, this one is best for you. It contains omega-3 fat, which is very good for your heart. People who eat salmon at least once per week are said to have a 50% lower chance of heart attack.

Beans
You know these little devils. I used to eat them the night before going to school so I could fart all day long. Not only are these good for prostate cancer, but they also are a good source of fiber.
Seaweed. No, I don't mean a joint that you smoke while at sea. I mean the stuff that comes from the ocean. This is loaded with iodine and other things. It has calcium, magnesium, and iron. This is very good for fighting cancer.
Lemons. All you have to do is go to the supermarket and see how many lemon flavored cold remedies there are to see the potential of this citrus fruit.

Lemons
are a great way to prevent a cold, the punch of vitamin C will keep you healthy. It is also good for sore throats.

Garlic
What doesn't this stuff do? Well, while it might not be a cure all like once believed. It does prevent almost everything under the sun. From heart disease to cancer, this is great stuff. I suggest that you study up on garlic so that you understand all of the good things it does. It would take an article the length of a book to go into great detail.

There you have it. Though I'm sure you are some what surprised, I'm sure that you will be able to absorb all the info in this article. If you can't, just bookmark it and read where you left off.



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Vitamin C shown to prevent gout

Increasing daily vitamin C intake prevents gout, a new study finds. Gout is an arthritic condition caused by uric acid (monosodium urate) crystals deposited in joints. The study finds that consuming an average of 500 mg of vitamin C is associated with gout prevention.

The study, published in this month’s Archives of Internal Medicine, focused on the intake of vitamin C among 46,994 healthy men, and examined the effect on the development of gout. Every four years participants received a questionnaire that asked about vitamin C intake, over a period of twenty years (1986-2006). They were asked whether or not they received the vitamin through diet or supplements.

During the study period, 1,317 new cases of gout presented. Those who had a higher daily intake of vitamin C were at a consistently lower risk of developing the disease. The amount of vitamin C each man took directly correlated with his risk of developing gout. Those who consumed an average of 1,000-1,499 mg of vitamin C per day experienced a 34 percent lower chance of developing gout than those who didn’t, while those who consumed more than 1500 mg of vitamin C per day experienced a 45 percent lower chance of developing gout than those who didn’t.

Vitamin C is the common name for ascorbic acid, a water-soluble vitamin necessary to everyday diet. It is needed for tissue growth and repair, collagen formation and protein formation. It is also needed to heal wounds and has general maintenance functions. It is an antioxidant and has also been shown to boost the immune system. In doses over 2000 mg/day it may lead to upset stomach and diarrhea. It is essential to the diet as the body can’t produce it, but it is common in green peppers, citrus fruits and juices, strawberries, tomatoes, broccoli and many others.

Gout is a form of arthritis caused by uric acid build-up in joints. It can cause sensations of pain, stiffness and swelling in joints, most commonly the big toe. Gout is more common in men than in women and can eventually cause damage to joints, tendons and other tissues. Hyperuricemia, or high content of uric acid in the blood, does not necessarily mean that one will develop gout. However, if pain presents in the big toe along with swelling and redness, it is a common sign of gout.


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