Friday, September 28, 2012

Are You On the Juice?

One might argue that the late, great Jack LaLane is the grandfather of the juicing boom, thanks to his energetic infomercials and eponymously named juicer. The boom has since magnified to a cult movement. You can’t watch late-night TV or walk down the aisle of a bookstore without seeing someone tout the weight-loss or cleansing perks of juicing. Our pre-occupation with the phenomenon could be steeped in the growing obesity epidemic.

“A lot of people see juicing as another quick fix to their weight-loss struggles,” says Bonnie Taub-Dix, R.D. author of Read It Before You Eat It (Plume, 2010). “And you can lose weight on a juice diet, but there are some deficiencies to seriously consider.”

The Liquid Truth

“Anytime you base a diet around eliminating or sticking to one food or food group, you’re giving people permission not to think about what they eat,” explains Taub-Dix. “That can create a warped sense of success when they see themselves getting thinner on a diet that’s not sustainable.”

The unique draw about juice diets, however, is that most of us know we don’t get enough fruits and vegetables. But here’s the rub.

“You need a certain amount of protein to maintain muscle mass, healthy fats for your brain to function. If you’re consuming nothing but fruit and veggie juices, you’re missing out on key nourishment your body needs daily,” says Taub-Dix. Furthermore, because many juicers extract the skin, “You lose the fiber, which is important to help your gastrointestinal tract function properly.”

Fiber also keeps you feeling fuller longer. Such fulfillment may be a missing ingredient in juice diets.

The Hunger Game

Nearly every four months, Delicia Ford, 37, a mom of two, begins her ritual, five-day fruit and vegetable juice fast. Each “meal” is a composite blend of roughly fives times the amount of produce an adult needs in a day; no solid foods allowed. When asked if she feels famished during her five-day juice jaunt, Ford waves off the question, as if to say, so what?!

“It’s only for five days — that’s what I tell my stomach. You can hold out for five days,” she says. As a result, she lost five pounds.

Still, research shows the satisfaction you get from actually chewing and swallowing food can’t be matched by guzzling juice. A study published in the journal Appetite revealed that participants who ate an apple before a meal consumed 15 percent fewer calories, when compared to those who ate applesauce or drank apple juice with and without added fiber. For those who are willing to brave their grumbling tummies, there may be a happy ending.

“If you were eating a diet of buttered bagels, fried foods, and desserts, switching to nothing but fruit and vegetable juice is better than what you were doing before,” Taub-Dix explains. “It will help improve your health and weight in the short-term.”

The danger, she says, is that the rapid weight-loss you realize may not be sustainable because you haven’t adapted healthy eating habits, or addressed your relationship with food. You could easily slip back into the behaviors that may have motivated you to start the juice fast in the first place. Then, what’s the point?

The Joyful Juice

The good news is that there is a healthy way to add juicing to your food life. The best method is to keep the juice and pulp together, rather than separate them.

“Pulverize your produce,” Taub-Dix says. “That way, you get more than your daily recommended allowance, and you won’t miss out on the fiber and nutrients in the skin (See our top blender picks below!).”

However, beware of blended calories, she warns. You can mindlessly slurp a 400-calorie carrot-apple-beet-ginger juice alongside your 400-calorie salad. Next stop: fat pants. Another tip, Says Taub-Dix, is to use more vegetables than fruits to keep the sugar levels down.

In a recent chat with Delicia Ford, who gained back the five pounds she lost on her juice fast, I sing the praise of another food plan: One where you add portioned amounts of blended produce to a diet that includes lean protein and whole-grains, exactly what Taub-Dix suggests. “Oh!” she says. “I should try that!”

Our Top Three Blenders

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Source : fitstudio[dot]com

Treating an Enlarged Prostate With Diet

The majority of American men will develop a pathologically enlarged prostate gland (also known as benign prostatic hyperplasia, or BPH). The good news, though, is that like many other epidemics of chronic disease plaguing the Western world, it can be prevented and treated with a plant-based diet.

The prostate gland surrounds the urethra as it exits the bladder. If the gland gets too big it can constrict the normal flow of urine. Men can be left with a hesitant, weak urine stream, dribbling, irritation, and inadequate emptying of the bladder requiring multiple nightly trips to the bathroom. In the United States, it affects about 50% of men in their 50′s and 80% of men in their 80′s, but as I note in the above video it’s extremely rare in certain populations and diet may be to blame for our BPH epidemic. What if you already have it though?

According to a recent review I profile in my 3-min. NutritionFacts.org video, Prostate Versus Plants, the most notable development in the epidemic of prostate enlargement and lower urinary tract symptoms is the recognition that modifiable lifestyle factors such as diet can substantially influence the progression of the disease. All men should consider eating a prostate-healthy diet that includes legumes (beans, peas, lentils, soy); certain vegetables (like garlic and onions); and certain seeds (flax seeds); and avoids refined grains, eggs, and poultry.

If individual plant foods reduce the risk of prostate enlargement, what about an entire diet composed of plant foods? In my Care2 video on Wednesday, Cancer-Proofing Your Body, I showed how a healthy diet can slow down the abnormal growth of prostate cancer cells, but what about the abnormal growth of normal prostate cells? In a similar series of experiments researchers took a bunch of men and put them on a plant-based diet for just 2 weeks. Then they dripped the mens’ blood on prostate cells growing in a petri dish and saw, as with the cancer, a significant drop in growth. As I detail in my video Prostate Versus a Plant-Based Diet not only do prostate cell growth rates drop almost immediately upon adopting a healthier diet, but follow-up studies on men eating plant-based diets for up to 28 years straight show that as long as one continues to eat healthy, prostate cell growth rates go down and they stay down.

For more on the health benefits of garlic and onions see:

More on flax in:

And more on the concerns about poultry:

In health,
Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my videos for free by clicking here and watch my full 2012 presentation Uprooting the Leading Causes of Death.

Image credit: lazzarello / Flickr

Related:
Watermelon For Erectile Dysfunction
Poultry and Penile Cancer
Warren Buffett’s Prostate Cancer May Be Reversible With Diet

Read more: Cancer, Diet & Nutrition, Eating for Health, Health, Men's Health, Videos, Dr. Michael Greger, NutritionFacts.org, prostate cancer, prostate health


Source : care2[dot]com

Tomato Sauce With Butter & Onion

I finally jumped on the foodie bandwagon and made this tomato sauce everyone has been raving about for the past couple years. First Deb, then Jaden, then Francis, then Elise — I figured there had to be something to it…

Our new addition does not make cooking easy but this recipe looked just simple enough to attempt between dealing with the two kids in the fuzzy haze of sleep deprivation.

All the ingredients for the tomato sauce by Eve Fox, Garden of Eating blog, copyright 2012

The only change I made was to substitute the last tomatoes from our garden and the ones we received in our CSA pick-up this week for the canned San Marzano tomatoes that Marcella Hazan’s recipe calls for. I figure this can only help though I’m sure the San Marzanos are tasty, too.

End of season tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Since I was using fresh tomatoes, I blanched them, cooled them in ice water and peeled them.

Cooling the blanched tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Then peeled and halved the onion, sliced the butter and combined it all in the pot. Simmered for 45 minutes, stirring regularly and crushing the tomatoes against the side of the pot.

Simmering the tomato sauce with butter and onion by Eve Fox, Garden of Eating blog, copyright 2012

Removed the onion, gave it a few licks with the old immersion blender and salted it to taste. I admit it went against the grain to use butter instead of olive oil but it makes the sauce so rich and smooth and, well, buttery, that I have no regrets at all. And I also questioned the removal of the onion but decided just to follow the recipe and was pleased with the end result – a delicate, rich, fresh tasting sauce.

Tomato Sauce With Butter & Onion by Eve Fox, Garden of Eating blog, copyright 2012

Simple, delicious, comfort food. And a perfect way to use up some end-of-the-season tomatoes, too. Directions on the next page are for the canned tomatoes – but just blanch and peel if you’re using fresh ones.

Next: Get the recipe!

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Read more: All recipes, Basics, Blogs, Entrees, Food, Garden of Eating, Vegan, Vegetarian


Source : care2[dot]com

New California Law Supports Home Kitchen Small Businesses

Last week, Governor Jerry Brown of California signed into law AB 1616, a law that will allow Californians to sell some low-risk foods prepared in home kitchens. This good news is very important and will go a long way towards fostering the budding cottage food movements in California. There is a growing culture in California that supports the local and organic food movements, and this new law will make it much easier for those individuals to further their cause.

Over the weekend, I attended the Eat Real Festival in Oakland. At the festival, local farmers and food purveyors set up booths where they sell both freshly made dishes and pre-made food items. The festival also offers a wide range of workshops that teach everything from techniques for using spices to the fundamentals of making sauerkraut. I attended a workshop that taught techniques for working bread dough made using a starter. The festival was extremely well attended and I was pleasantly surprised to see that many of the attendees were just as excited about the opportunity to learn new skills as they were about the chance to indulge in the delicious food.

Similarly, earlier in the summer, I attended a food swap in Oakland in which local residents essentially bartered with one another for homemade food items. The items that the swappers brought were creative, delicious, and expertly prepared. There was a great deal of enthusiasm at the event for all things culinary.

Finally, this weekend I will be attending the second People’s Kitchen event in Oakland. People’s Kitchen is a monthly pop-up restaurant that features a different style of cuisine each month, pairs it with the works of local artists and musicians and opens up a space for discussion about food justice and the politics of food. The first one, which I attended in July, was completely packed.

The point is, in California and, I suspect, around the country, people are beginning to understand the importance of knowing where their food comes from. We are reclaiming our culinary knowledge. More of us are learning to cook, rather than opting for take-out or packaged foods. We’re growing gardens and keeping backyard chickens. Our grandparents had a kind of wisdom about food that many of us are striving to reclaim.

Until recently, the laws in California kept many of us from taking that wisdom to the next level. Before AB 1616 was signed into law, the cost of renting space in a commercial kitchen was prohibitive or close to it for many who hoped to start food businesses. But this new law opens the door for those of us who deeply feel the need to combat corporate food systems and to raise awareness about the local and organic food movements. Allowing Californians to start food businesses in their own kitchens makes it much easier to grow local food systems.

Clearly, there is a growing population of Californians who are knowledgeable about organic food, quality ingredients and food preparation. That much was obvious at the food swap I attended this summer. By allowing such individuals to turn their knowledge and passion into a career, we are not only helping those individuals – we are also making our local food systems more robust. What’s more, when local individuals can more easily sell their foods to the public, it is much simpler for consumers to find out precisely where their food comes from. AB 1616, therefore, supports both local food systems and transparency in food sourcing and will hopefully set an example for other states to follow.

Related:
Food Swaps: How You Can Reclaim Homemade Food
5 Reasons to Embrace Home Canning
Pass the Cottage Food Law in California

Read more: Career, Community, Eating for Health, Food, California, cottage food law, local food, organic food


Source : care2[dot]com

Natural Pharmacy: 9 Herbs You Should Have at Home

There are herbs that you should drink only on prescription and they should not be overdone

Other therapeutic ingredients help to treat many diseases and should have them in your home first aid kit. Herbs are not completely harmless, so do not pick them and drink without being aware of their characteristics and without being informed about their action.

Natural remedies for cold

ginger and echinacea

Ginger and Echinacea are really useful herbs

1. Echinacea
However, many people claim that there is no cure for cold; Echinacea can reduce the symptoms of the disease significantly. It can reduce the intensity of fever, lack of energy, sore throat and cough, and shorten the disease. Echinacea is usually drunk diluted extract in water, enhances immunity and strengthens protection against flu and cold in cold weather.
2. Ginger
You may use fresh or dried ginger in food or tea; it is especially used in Asian cuisine. As a healing ingredient it is used against stomachache, bronchitis, menstrual disorders. Grate a bit of the herb in a cup of hot water, brew and drink the water.

Immune System Needs Help for Spring!
3. Ginkgo biloba
For many people ginkgo biloba is panacea for all those who often forget where they left their car keys when is the birthday of their sister or whether closed garage door in the morning. Usually drink pills or extract that dissolves in water. Strengthens brain activity reduces the risk of developing Alzheimer’s disease, helps to quickly and easily memorize. Ginkgo biloba is useful herb that has existed since ancient times and is used by people for centuries.
4. St. John’s wort
St. John’s wort is a very useful herb that may be taken against mild depression, tension and for the treatment of ulcers in the stomach and duodenum. You can drink herb tea or tablets, as well as an oil extract, which you can do as fresh sprigs soak it in a bottle with olive oil. The oil must extract jar sit a few weeks; you can drink a spoon against diseases of the digestive system. However, to use stronger sun while sipping herb because it increases the sensitivity of the skin to sunlight. This applies to tea, also a herb tablets.
5. Aloe vera
Internal use of the herb works well in the stomach and reproductive system. Externally, it is most useful against sunburn and skin irritations, acne and sores. You may use cosmetics or cut aloe leaf and water away from inside the thick gel, which can spread the skin.

Do You Like TEA? See The Most Useful Ones!
6. Black cohosh
This herb is something that every woman in menopause should have a first aid kit in your home. It reduces the intensity of symptoms and helps to protect overall health during this period of hormonal discomfort. The herb can significantly reduce hot and cold flashes, which are a common problem for women in menopause.
7. Witch Hazel
Witch Hazel is herb used for inflammation of the skin, bruising, minor wounds. You can gargle with witch hazel if you catch a cold, because the herb reduces the secretion of mucus and stops bleeding.
8. Chamomile
Chamomile soothes daily stress and promotes better sleep. External use of the herb can be used against acne, skin injury and burns. In form of tea or pills, it can relax the muscles and soothe skin irritations if you add in the water bath. You have to be careful with the herb if you are pregnant and if you give your children.
9. Tea Tree Oil
Tea tree oil has many uses because it is strongly anti-inflammatory. It can be combined with almond oil or olive oil to massage the feet to eliminate lice to treat blisters and acne blemishes. You can use it to scent the room, as it can destroy microbes.


Source : dailyhealtharticles[dot]com

Thursday, September 27, 2012

17 Ways to Build Better Blood

Your blood feeds every cell, tissue, gland, organ, and organ system in your body. Without strong, oxygen-rich blood these systems can become compromised. Here are 17 ways to build stronger, richer, healthier blood:

Get moving. The best way to build oxygen-rich blood is to exercise. Not only does exercise help your heart pump blood, it brings fresh oxygen.

Breathe deeply. Breathing deeply brings more oxygen to your lungs which then moves directly across into your blood.

Eat more legumes. Rich in fiber and nutrients, beans and legumes help eliminate harmful cholesterol (LDL) and lower triglycerides.

Get adequate iron. Iron forms the center of the hemoglobin molecule making it essential for strong blood.  Many pre-menopausal women are deficient in iron and may need supplementation. Because excess iron can be dangerous, get your levels tested prior to supplementation. Some foods that are good sources of iron include:  lentils, kidney beans, prunes, green vegetables, beef and bison. Avoid excess consumption of the latter two since they can be inflammatory.

Take a B-vitamin supplement. The B-vitamins B-6, B-12, and folate are essential to lower the amount of homocysteine in your blood. High levels of homocysteine have been linked to arterial clogging and heart disease, making it critical to control.

Discover the spice that builds better blood and a strong cardiovascular system…

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Read more: Alternative Therapies, Cancer, Cholesterol, Diet & Nutrition, Eating for Health, Fitness, General Health, Health, Healthy Aging, Heart & Vascular Disease, High Blood Pressure, Michelle Schoffro Cook, Natural Remedies, alkaline diet, alkaline foods, b vitamins, blood, blood boosters, blood builders, buckwheat, cayenne, chlorophyll, dandelion root, Dr. Cook, fiber, greens, health, health food, healthy blood, healthy diet, healthy food, heart disease, inflammation, iron, legumes, Michelle Schoffro Cook, nutrition, phytochemicals, phytonutrients, RNCP, sarsaparilla root, strengthen your blood, superfoods, World's Healthiest News


Source : care2[dot]com

How to Lose Weight During & After Menopause

Are you in menopause or postmenopause and struggling to lose weight? When you lose 5 pounds do you gain it right back? Do you think you are too old to lose weight and now your body is different and won’t cooperate?

A recent study of 419 overweight and obese postmenopausal women sought to answer “What works?”

Some women got “lifestyle changes” that included regular group meetings led by a nutritionist, exercise physiologists, and psychologists. The others were “controls” and got only health education.

After 48 months, 57 percent of the postmenopausal women who had lifestyle changes maintained at least a 5-pound weight loss compared with 29 percent of controls.

What food changes worked best to get weight off and keep it off? Eating more fruits and vegetables, and eating fewer desserts, sugar-sweetened drinks, and less meat and cheese were key dietary changes.

I know you’ve probably heard this before. But now it’s a proven fact. And so is the reality that increased weight affects most menopausal women and that increases her chances of high blood pressure, heart disease, diabetes, and arthritis, particularly of her hips and knees.

The other thing that this study proves – that as you enter menopause and beyond, the rules for weight control are really the same as they are before menopause.

So how can you best use this information? Here are 5 changes you can easily do to lose weight in menopause and keep it off.

  • Make time to exercise daily. You don’t have to run a marathon. Just 30 minutes daily walking or gardening or dancing. It doesn’t even have to be at the same time – add the times together for a total of 30 minutes.
  • Talk with a nutritionist; you’ll be amazed at the stuff in your refrigerator and cabinets that isn’t good for you that can be changed to healthy choices.
  • Keep the soda and sweetened juices out of the house. Try seltzer water with a lemon or lime wedge. So refreshing!
  • Keep fruit in a bowl in plain view. You’ll be amazed at how it encourages snacking on them (and keep sweets out of view or better out of the house and use only as a treat). I love to snack on sliced apples flavored with cinnamon.
  • Pick a partner to exercise or walk with and pick a time you will do it. That way it is part of your schedule that you are much more likely to do.

Click here for more info and tips on menopause.

Related:
7 Tips to Improve Your Menopause Mind
Best & Worst Foods for Menopause Symptoms
Are You in Perimenopause? 14 Signs

Read more: Aging, Basics, Eating for Health, General Health, Gynecology, Health, Healthy Aging, Menopause, Stay Well With Dr. Seibel, Women's Health, exercise, over 50, overweight, overweight women, postmenoapuse, weight loss


Source : care2[dot]com