Building Better Bones

It is a bone-deep change you are going into, my beloved," counsels Grandmother Growth. "You must open to your very marrow for this transformation. No cell is to remain untouched. You are to open more than you ever dreamed you could open, more than you have opened in birth or in passion. You open now to the breath of mortality as it plays the bone flute of your being. What can you do but dance to the haunting melody, develop a passion for an elegant posture and a long stride?

"Ah, ye s," Grandmother Growth smiles rather wantonly. "It would do you well to develop a taste for dark greens tarted with vinegar and mated with garlic. These things will build strong flexible bones to support you as you become Crone."

Did you know that your bones are always changing? Every day of your life, some bone cells die and some new bone cells are created. From birth until your early 30s, you can easily make lots of bone cells. So long as your diet supplies the necessary nutrients, you not only replace bone cells that die, you have extras left over to lengthen and strengthen your bones.

Past the age of 35, new bone cells are more difficult to make. Sometimes there is a shortfall: more bone cells die than you can replace. In the orthodox view, this is the beginning of osteoporosis, the disease of low bone mass. By the age of forty, many American women have begun to lose bone mass; by the age of fifty, most are told they must take hormones or drugs to prevent further loss and avoid osteoporosis, hip fracture, and death.

Women who exercise regularly and eat calcium-rich foods enter their menopausal years with better bone mass than women who sit a lot and consume calcium-leaching foods (including soy "milk," tofu, coffee, soda pop, alcohol, white flour products, processed meats, nutritional yeast, and bran). But no matter how good your lifestyle choices, bone mass usually decreases during the menopausal years.

For unknown reasons, menopausal bones slow down production of new cells and seem to ignore the presence of calcium. This "bone-pause" is generally short-lived, occurring off and on for five to seven years. I noticed it in scattered episodes of falling hair, breaking fingernails, and the same "growing pains" I experienced during puberty.

I did not see it in a bone scan, because I didn''t have one.

The idea behind bone scans is a good one: find women who are at risk of broken bones, alert them to the danger, and help them engage in preventative strategies. There''s only one problem: bone scans don''t find women who are at risk of broken bones, they find women who have low bone density.

I would like to help you let go of the idea that osteoporosis is important. In the Wise Woman Tradition, we focus on the patient, not the problem. In the Wise Woman tradition, there are no diseases and no cures for diseases. When we focus on a disease, like osteoporosis, we cannot see the whole woman. The more we focus on one disease, even its prevention, the less likely we are to nourish wholeness and health.

Focusing on osteoporosis, defining it as a disease, using drugs to counter it, we lose sight of the fact that postmenopausal bone mass is a better indicator of breast cancer risk than broken bone risk. The twenty-five percent of postmenopausal women with the highest bone mass are two-and-a-half to four times more likely to be diagnosed with breast cancer than those with the lowest bone mass. And that hormones which maintain bone mass also adversely affect breast cancer risk. Women who take estrogen replacement (often given to prevent osteoporosis), even for as little as five years, increase their risk of breast cancer by twenty percent; if they take hormone replacement, the risk increases by forty percent.

Focusing on bone mass, we lose sight of the fact that a strong correlation between bone density and bone breakage has not been established, according to Susan Brown, director of the Osteoporosis Information Clearing House, and many others. We lose sight of the fact that women who faithfully take estrogen or hormone replacement still experience bone changes and suffer spinal crush fractures.

Bone-pause passes and the bones do rebuild themselves, especially when supported by nourishing herbs, which are exceptional sources of bone-building minerals and better at preventing bone breaks than supplements. The minerals in green plants seem to be ideal for keeping bones healthy. Dr. Campbell, Professor of Nutritional Biochemistry at Cornell University, has done extensive research in rural China where the lowest known fracture rates for midlife and older women were found. He says, "The closer people get to a diet based on plant foods and leafy vegetables, the lower the rates of many diseases, including osteoporosis." Women who consume lots of calcium-rich plants and exercise moderately build strong flexible bones. Women who rely on hormones build bones that are massive, but rigid.

Hormone replacement regimes do not increase bone cell creation; they slow (or suppress) bone cell killers (osteoclasts). There is a rebound effect; bone loss jumps when the hormones are stopped. Women who take hormones for five years or more are as much as four times more likely to break a bone in the year after they stop than a woman of the same age who never took hormones. Women who build better bones with green allies and exercise nourish the bone cell creator cells (osteoblasts).

Hormone or estrogen replacement, taken as menopause begins and continued for the rest of your life, is said to reduce post-menopausal fracture rates by 40-60 percent. Frequent walks (you don''t even need to sweat) and a diet high in calcium-rich green allies (at least 1500 mg daily) have been shown to reduce post-menopausal fractures by 50 percent. The first is expensive and dangerous. The second, inexpensive and health promoting. It''s easy to see why more than eighty percent of American women just "say no" to hormones. It is never too late to build better bones, and it is never too soon. Your best insurance for a fracture-free, strong-boned cronehood is to build better bones before menopause. The more exercise and calcium-rich green allies you get in your younger years, the less you''ll have to worry about as you age.

"A woman has lost half of all the spongy bone (spine, wrist) she''ll ever lose by the age of 50, but very little of the dense (hip, hand, forearm) bone. Attention to bone formation at every stage of life is vital; there is no time when you are too old to create healthy new bone." - American MD

CALCIUM

"Osteoporosis is much less common in countries that consume the least calcium. That is an undisputed fact." -T. C. Campbell, PhD. Nutritional Biochemistry

Step 1: Collect Information

Calcium is, without a doubt, the most important mineral in your body. In fact, calcium makes up more than half of the total mineral content of your body. Calcium is crucial to the regular beating of your heart, your metabolism, the functioning of your muscles, the flow of impulses along your nerves, the regulation of your cellular membranes, the strength of your bones, the health of your teeth and gums, and your vital blood-clotting mechanisms. Calcium is so critical to your life that you have a gland (the parathyroid) that does little else than monitor blood levels of calcium and secrete hormones to ensure optimum levels of calcium at all times.

When you consume more calcium than you use, you are in a positive calcium balance: extra usable calcium is stored in the bones and you gain bone mass (insoluble or unusable calcium may be excreted, or stored in soft tissue, or deposited in the joints). When you consume less calcium than you use, you are in a negative calcium balance: the parathyroid produces a hormone that releases calcium stores from the bones, and you lose bone mass.

To ensure a positive calcium balance and create strong, flexible bones for your menopausal journey, take care to:

• Eat three or more calcium-rich foods daily.
  
• Avoid calcium antagonists.
  
• Use synergistic foods to magnify the effectiveness of calcium.
  
• Avoid calcium supplements.

Step 2: Engage the Energy

• The homeopathic tissue salt Silica is said to improve bone health.

• What does it mean to you to support yourself? To be supported? To stand on your own? To have a backbone in your life?

Step 3: Nourish & Tonify

• What do we need to make strong flexible bones? Like all tissues, bones need protein. They need minerals (not just calcium, but also potassium, manganese, magnesium, silica, iron, zinc, selenium, boron, phosphorus, sulphur, chromium, and dozens of others). And in order to use those minerals, high-quality fats, including oil-soluble vitamin D.

• Many menopausal women I meet believe that protein is bad for their bones. Not so. Researchers at Utah State University, looking at the diets of 32,000 postmenopausal women, found that women who ate the least protein were the most likely to fracture a hip; and that eating extra protein sped the healing of hip fractures.

• Acids created by protein digestion are buffered by calcium. Traditional diets combine calcium- and protein-rich foods (e.g. seaweed with tofu, tortillas made from corn ground on limestone with beans, and melted cheese on a hamburger). Herbs such as seaweed, stinging nettle, oatstraw, red clover, dandelion, and comfrey leaf are rich in protein and provide plenty of calcium too. Foods such as tahini, sardines, canned salmon, yogurt, cheese, oatmeal, and goats'' milk offer us protein, generous amounts of calcium, and the healthy fats our bones need. If you crave more protein during menopause, follow that craving. CAUTION: Unfermented soy (e.g., tofu) is especially detrimental to bone health being protein-rich, naturally deficient in calcium, and a calcium antagonist to boot.

• Bones need lots of minerals not just calcium, which is brittle and inflexible. (Think of chalk, calcium carbonate, and how easily it breaks.) Avoid calcium supplements. Focus on getting generous amounts of calcium from herbs and foods and you will automatically get the multitude of minerals you need for flexible bones.

• Because minerals are bulky, and do not compact, we must consume generous amounts to make a difference in our health. Taking mineral-rich herbs in capsule or tincture form won''t do much for your bones. (One cup of nettle tincture contains the same amount of calcium - 300 mg - as one cup of nettle infusion. Many women drink two or more cups of infusion a day; no one consumes a cup of tincture a day!) Neither will eating raw foods. I frequently come across the idea that cooking robs food of nutrition. Nothing could be further from the truth. Cooking maximizes the minerals available to your bones. Kale cooked for an hour delivers far more calcium than lightly steamed kale. Minerals are rock-like, and to extract them, we need heat, time, and generous quantities of plant material.

• Green sources of calcium are the best. Nourishing herbs and garden weeds are far richer in minerals than ordinary greens, which are already exceptional sources of nutrients.

• But calcium from green sources alone is not enough. We need calcium from white sources as well. Add a quart of yogurt a week to your diet if you want really healthy bones. Because the milk has been changed by Lactobacillus organisms, its calcium, other minerals, proteins, and sugars (no lactose) are more easily digested. This carries over, enhancing calcium and mineral absorption from other foods, too. (I have known several vegans who increased their very low bone density by as much as 6 percent in one year by eating yogurt.) Organic raw milk cheeses are another superb white source.

• Horsetail herb (Equisetum arvense) works like a charm for those premenopausal women who have periodontal bone loss or difficulty with fracture healing. Taken as tea, once or twice a day, young spring-gathered horsetail dramatically strengthens bones and promotes rapid mending of breaks. CAUTION: Mature horsetail contains substances which may irritate the kidneys.

Step 4: Stimulate/Sedate

• Beware of calcium antagonists. Certain foods interfere with calcium utilization. For better bones avoid consistent use of:
  • Greens rich in oxalic acid, including chard (silver beet), beet greens, spinach, rhubarb.
    
  • Unfermented soy products, including tofu, soy beverages, soy burgers.
    
  • Phosphorus-rich foods, including carbonated drinks, white flour products, and many processed foods. (Teenagers who drink sodas instead of milk are four times more likely to break a bone.)
    
  • Foods that produce acids requiring a calcium buffer when excreted in the urine, including coffee, white sugar, tobacco, alcohol, nutritional yeast, salt.
    
  • Fluoride in water or toothpaste.
    
  • Fiber pills, bran taken alone, bulk-producing laxatives.
    
  • Steroid medications, including corticosteroids such as prednisone and asthma inhalers. (Daily use reduces spinal bone mass by as much as ten percent a year.)
    
  • Restricted calorie diets. Women who weigh the least have the greatest loss of bone during menopause and "neither calcium supplements, vitamin D supplements, nor estrogen" slow the loss. Among 236 premenopausal women, all of whom consumed similar amounts of calcium, those who lost weight by reducing calories lost twice as much bone mass as women who maintained their weight.

• Although chocolate contains oxalic acid, the levels are so low as to have only a negligible effect on calcium metabolism. An ounce/3000 mg of chocolate binds 15-20 mg of calcium; an ounce of cooked spinach, 100-125 mg calcium. Bittersweet (dark) chocolate is a source of iron. Recent research has found chocolate to be very heart healthy. As with any stimulant, daily use is not advised. Chocolate is an important and helpful ally for women. Guilt about eating it and belief that it is damaging to your health interferes with your ability to hear and respond to your body wisdom. If you want to eat chocolate - do it; and get the best. But if you''re doing it every day - eat more weeds.

• Excess phosphorus accelerates bone loss and demineralization. Phosphorus compounds are second only to salt as food additives. They are found in carbonated beverages, soda pop; white flour products, especially if "enriched" (bagels, cookies, cakes, donuts, pasta, bread); preserved meats (bacon, ham, sausage, lunch meat, and hot dogs); supermarket breakfast cereals; canned fruit; processed potato products such as frozen fries and instant mashed potatoes; processed cheeses; instant soups and puddings.

• To avoid phosphorus overload and improve calcium absorption:
  • Drink spring water and herbal infusions; avoid soda pop and carbonated water.
    
  • Eat only whole grain breads, noodles, cookies, and crackers.
    
  • Buy only unpreserved meats, cheeses, potatoes.
    
  • Avoid buying foods with ingredients; they are highly processed.

• Excess salt leaches calcium. Women eating 3900 mg of sodium a day excrete 30 percent more calcium than those eating 1600 mg. The main sources of dietary sodium are processed and canned foods. Seaweed is an excellent calcium-rich source of salt. Sea salt may be used freely as it contains trace amounts of calcium. Salt is critical for health; do not eliminate it from your diet.

• Increase hydrochloric acid production (in your stomach) and you''ll make better use of the calcium you consume. Lower stomach acid (with antacids, for example) and you will receive little bone benefit from the calcium you ingest. Some ways to acidify:
  • Drink lemon juice in water with or after your meal.
    
  • Take 10-25 drops dandelion root tincture in a little water before you eat.
    
  • Use calcium-rich herbal vinegars in your salad dressing; put some on cooked greens and beans, too.

Step 5a: Use Supplements

• I really wish you wouldn''t use calcium supplements. They expose you to dangers and don''t prevent fractures. A study in Australia that followed 10,000 white women over the age of 65 for six and a half years found "Use of calcium supplements was associated with increased risk of hip and vertebral fracture; use of Tums antacid tablets was associated with increased risk of fractures of the proximal humerus."

• If you insist on supplements, go for calcium-fortified orange juice or crumbly tablets of calcium citrate. Chewable calcium gluconate, calcium lactate, and calcium carbonate are acceptable sources. Dolomite, bone meal, and oyster shell are best avoided as they usually contain lead and other undesirable minerals.

• For better bones, take 500 mg magnesium (not citrate) with your calcium. Better yet, wash your calcium pill down with a glass of herbal infusion; that will provide not only magnesium but lots of other bone-strengthening minerals, too.

• Calcium supplements are more effective in divided doses. Two doses of 250 mg, taken morning and night, actually provide more usable calcium than a 1000 mg tablet.

Step 5b: Use Drugs

Even if you take hormone therapy (ERT or HRT) you must get adequate calcium to maintain bone mass, according to researchers at Columbia University. That''s 1200-1500 mg a day (a cup of plain yogurt, two cups of nettle infusion, a splash of mineral-rich vinegar, plus three figs is about that). As you increase your intake of calcium-rich foods/herbs, gradually cut back on your hormone dose if you wish.

Step 6: Break & Enter

Bone density tests are frequently used to push women into taking hormones or drugs. If your bone density is low, use the remedies in this section and schedule another test (for at least six months later) before agreeing to such therapies.

Legal Disclaimer: This content is not intended to replace conventional medical treatment. Any suggestions made and all herbs listed are not intended to diagnose, treat, cure or prevent any disease, condition or symptom. Personal directions and use should be provided by a clinical herbalist or other qualified healthcare practitioner with a specific formula for you. All material contained herein is provided for general information purposes only and should not be considered medical advice or consultation. Contact a reputable healthcare practitioner if you are in need of medical care. Exercise self-empowerment by seeking a second opinion.

Susun Weed
PO Box 64
Woodstock, NY 12498
Fax: 1-845-246-8081

Vibrant, passionate, and involved, Susun Weed has garnered an international reputation for her groundbreaking lectures, teachings, and writings on health and nutrition. She challenges conventional medical approaches with humor, insight, and her vast encyclopedic knowledge of herbal medicine. Unabashedly pro-woman, her animated and enthusiastic lectures are engaging and often profoundly provocative.

Susun is one of America''s best-known authorities on herbal medicine and natural approaches to women''s health. Her four best-selling books are recommended by expert herbalists and well-known physicians and are used and cherished by millions of women around the world. Learn more at http://www.susunweed.com', 190, 'Building Better Bones, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Building Better Bones plus articles and information on Nutrition'

Beans - The Perfect Food?

Beans. Legumes. Pulses. Whatever you call this plant group, they are all edible seeds in a pod. The majority of them are packed with complete plant protein and contain almost no fat. They are also a good source of healthy complex carbs.

Beans helped me turn the corner with my illness, the worst part of which was actually when I was on the mend - though it certainly didn''t feel like I was mending at the time.

I was following Robert Young''s program. Since I had an urgent need, I skipped the Transition period and went straight to Step 2 - the Cleanse - which should only last a week and should be supervised. In my wisdom (ahem), I decided this wasn''t really necessary and got on with it on my own, but when the end of the week came I was having such a strong ''healing crisis'' that I was unable to move on to the next part of the program. I was eating a quarter of a tomato a day and stuggling to keep that down. The smell of cucumber turned my stomach. I was eating nothing when I should have been eating dark green veg, sprouts, seeds, grains, nuts and EFAs. But it all made me feel sick - I was desperately weak. I pulled out all my health related books looking for an answer and then I read the following paragraph from Gillian McKeith''s You Are What You Eat:

"If you don''t eat enough good carbohydrates, you will feel ill. All my patients who stopped eating carbohydrates became weak, constipated, gaunt, irritable and depressed. It''s like playing Russian Roulette with your body. I agree that it''s a good idea to cut out the bad refined carbohydrates such as cakes, cookies, biscuits and sweets. But the message here needs to be very clear: complex carbohydrates, such as beans, are essential for good health! Eat them regularly."

Other than constipation, I had all the other symptoms. I had lost over a stone in 2 weeks. I knew I had to eat. I could only stand for a couple of minutes at a time, but that was long enough to put a pan of brown rice on the hob, with some cream of coconut, some herbs and a can of kidney beans. Within 30 mins of eating a portion of Jamaican ''Rice n Peas'', the nausea had gone, the headache was lifting and I felt nourished and in an altogether better mood. That batch lasted me a couple of days and gave me the strength I needed to start fixing myself more balanced meals.

I continue to eat beans on a regular basis and I promise you that if the rest of your diet is healthy, bottom burps are not an issue!!

Beans can lower cholesterol, prevent heart disease and are great for weight loss. I am eating more now than ever before and yet the excess weight is still coming off - but in a much more gradual and therefore safe and healthy way. Aduki beans are reportedly the best of weight loss. The Japanese use them to treat kidney and bladder infections. They contain very high levels of fibre, vitamin B Complex, iron, manganese and zinc. Their diuretic properties relieve the body of excess fluids and rid it of undesirable toxins and mucus. They burn fat and help balance metabolism.

And so to Haricot beans. There''s a lot of talk around at the moment about the Glycemic Index or GI of foods. The GI is a measurement of the quality of carbohydrate in a particular food. It represents how quickly 50g of a given carb will raise blood glucose levels as it''s digested. The slower the better basically and the carbs in Haricot Beans have a GI of 38, rated low. So besides being great for metabolism and regulation of your blood sugar levels, they also support kidney-adrenal function, provide an excellent source of protein and fibre and contain those vital B vitamins - great for your nervous system and more help with weight management.

Haricot beans are the beans you find in a can of Heinz Baked Beans. You''ll also find a load of sugar, salt and modified cornflour. But there is no reason why you should stop eating Beans on Toast and once you''ve tried my recipe, there''ll be no going back, I''m sure. You''ll find the recipe on my blog at http://claireraikes.blogs.com/claires_blog/2005/07/healthy_beans_o.html

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Claire Raikes is a Wellbeing Coach, Speaker and Writer who ''cured'' herself of a chronic, disabling and potentially life-threatening bowel condition without the use of steroids, surgery or any other traditional medical intervention. She now shares her passion for natural and vibrant health through coaching, speaking and writing about the importance and power of a truly healthy diet.

She publishes a free weekly eZine, In Essence and is compiling an eBook of Healthy Fast Food with 25% of the proceeds going to The Cancer Project, a charity set up by the Physicians Committee for Responsible Medicine (PCRM) and nutritionists to educate the public on the benefits of a healthy diet for cancer prevention and survival. If you have a recipe you would like to submit, visit http://www.LiveInEssence.com for further details. To book Claire to speak at your event, email her at Claire@LiveInEssence.com.', 190, 'Beans - The Perfect Food?, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Beans - The Perfect Food? plus articles and information on Nutrition'

An Apple a Day, Does Keep the Doctor Away

Increasing the fiber in your diet has been shown to: reduce your cholesterol, reduce your hunger, lower your fat absorption, reduce surges in insulin levels, help with weight loss, lower the risk of colon cancer, and lower your risk of heart disease. WOW! Sounds like a miracle cure - where can I get this stuff? The answer: At your grocery store.

Old Ben Franklin, citing in Poor Richard''s Almanac 250 years ago stated "An apple a day keeps the doctor away." Well he was right. Not only because the apple contains vitamins and minerals, but also because it is a major source of fiber. Maybe three apples a day keeps three doctors away!

What is fiber? Well, it is basically indigestible complex carbo-hydrates that come from plant foods. What your Grandma called "roughage" is called fiber by scientists. When you look at some food labels, fiber is often listed under carbohydrates - but it is not a single food or substance and by itself has no calories because your body cannot absorb it.

There are actually two types of fiber and they have different health benefits. The two types are "water soluble" and "water insoluble". Soluble fibers include the skins of fruits such as apples, oranges (not the orange peel, but the white material after you peel it), pears, peaches and grapes; the skins of vegetables, seeds; oat bran, dried beans, oatmeal, barley, rye, and prunes. Insoluble fibers include the meat of fruits and vegetables, dried beans, wheat bran, seeds, popcorn, brown rice, and whole grain products such as breads, cereals, and pasta.

Bran of course does bulk up the diet and results in larger, softer stools. But it actually does more than prevent constipation - there are clear data showing that fiber also reduces the risk of colon cancers. The "stickiest" kinds of fiber are the gums and pectins (soluble fiber) and they help keep cholesterol under control by removing bile acids that digest fat. Bile acids, which promote better digestion, unfortunately also contribute much to the "reabsorption" from the bowel wall of our bodies own "home-made" cholesterol. Every gram of fiber intake per day reduces your total blood cholesterol by approximately one point. The same class of fibers may help regulate blood sugar as well. This latter feat is accomplished by coating the bowel''s lining and delaying stomach emptying. As a result, fiber can slow sugar absorption after a meal and may reduce the amount of insulin needed to keep blood sugar at the right levels. Reducing the over-production of insulin is a major factor in reducing obesity.

Insulin "resistance" (abnormally high insulin levels) is common in very obese patients and may be a factor in "obesity begets obesity". Fiber is also a weight watchers dream since fibers called cellulose and hemicelluloses take up space in the stomach, making us feel full; thus lowering total caloric intake at meal time. Popular agents such as Metamucil are actually an important part of many weight reduction diets as they slow down absorption of sugars taken in as part of most meals - promoting further weight loss.

The average American gets only 14 grams of fiber per day in their diet. Most scientists agree that the optimal amount is closer to 35 grams per day. Increasing the consumption of "complex" carbo-hydrates is the best way to increase fiber intake. Fiber supplements are also available at the grocery. However, be aware that a large increase in your fiber intake over a short period of time may result in bloating, diarrhea, gas and general discomfort. It is important then to increase the fiber amount in your diet gradually over a period of time (up to three weeks) to allow your "gut" to acclimated and avoid abdominal side-effects.

Disclaimer: If you are under 18, pregnant, nursing or have health problems, consult your physician before starting any weight loss plan. The information here is not intended as a substitute for medical advice. Please consult your physician before beginning any course of treatment.

Dr. John Rumberger is the Author of The WAY Diet, The complete lifestyle plan to live longer, reduce stress, and lose weight the healthy way. To purchase The Way Diet simply go to http://www.amazon.com/exec/obidos/redirect?path=ASIN/0974993387
&link_code=as2&camp=1789&tag=icobweb-20&creative=9325 or go to Empty Canoe Publishing http://www.emptycanoe.com and order your copy of The Way.', 190, 'An Apple a Day, Does Keep the Doctor Away, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'An Apple a Day, Does Keep the Doctor Away plus articles and information on Nutrition'

Juicing - A Beginners Guide

You can spot a juicer a mile off at the supermarket or greengrocer. Apart from the huge number of carrots and apples they are loading into their trolley, they also have that slightly smug, see-how-healthy-I-am look about them. Or is that just me?! Actually, I don''t buy a lot of carrots and apples any more, because (other than my indiscretion with a packet of shortbread this week) I''ve radically reduced the amount of sugar I take in. My juice of choice is a vegetable one, a green one - but more about that later, first let''s ask...

Why is juicing so good?

In my article Enzymes and Raw Food, I explained why eating enzyme-rich food is so important. If you are buying cartons (or bottles) of juice, even many of those labelled ''freshly squeezed'' you are almost certainly missing out on the enzymes. Why? Because they are likely to be pasteurised. There are different methods of pasteurisation, but all of them involve heating to temperatures a lot greater than 118F - which is the point at which enzymes are killed.

Fresh juices, on the other hand, are packed with enzymes, vitamins, minerals etc. and they taste a zillion times yummier too. Plus if you invest in a good juicing book, you can select your ingredients based on your immediate health needs too. I recommend Superjuice: Juicing for Healing and Health by Michael van Straten.

Do I need a juicer to juice?

Wel, yes and no. There are so many juicers on the market and the prices vary radically. I always recommend that you start with a mid-priced model that is easy to clean. This is important. If cleaning it is a right old pain, you will be put off using it which is no good at all.

The US market is probably quite different, but for UK readers, I use the Breville AWT JE3 which retails at just under a £100. It''s by no means the best juicer on the market, but it is very good for the price and a doddle to clean. Plus the new model features two speeds, one for hard produce and one for soft fruits.

There is also the Magimix Le Duo which I understand to be better than the Breville AWT and is the same price.

If you are reluctant to invest in a juicer at the moment but you already have a blender, you could just stick to smoothies. Or for around £5, you could buy yourself a nylon sprout/nutmilk bag and simply strain the juice from the pulp to create your healthy drink. Make sure you chop up the produce and add some bottled water too.

What should I juice?

If you have acid reflux/heartburn problems, candidiasis, thrush, diabetes, IBS or an IBD, then you should avoid going overboard with fruit and sweet veg juices eg. carrots. (Actually this strategy will benefit anyone with any health issue!)

The irony is that the sweet juices may be the ones you are most drawn to, but sugar feeds microforms (like yeasts, fungus, molds, bacteria and viruses) which thank us by excreting acidic, toxins into our blood stream when they ''digest'' the food we give them!

Your best bet is to stick to green juices which aklalise the body. I really struggled with this to start with as the flavour is a bit of an acquired taste but then I discovered lemons! My favourite juice now is...

Claire''s Green Goddess
100g of curly kale
2-3 sticks of celery
4-5 inches of cucumber
5-6 Green beans
A quarter of an unwaxed lemon (with peel)

The lemon really does do something special to the flavour. For those who are concerned about the acidity of lemon, here''s an interesting thing; lemon is only acid outside the body. Once it goes in, it alkalises. Same is true of white grapefruit and lime. But not oranges or ruby grapefruit whose higher sugar content makes them more acid inside the body.

If you have a sweet tooth and the lemon isn''t working for you, you could try adding an apple instead, but aim to reduce the quantity over time.

Should I peel?

Obviously, you will want to peel some fruits and veg, eg. a pineapple. But using organic produce means you need only give the produce a good scrub rather than peeling it which is recommended for non-organic produce.

And one final tip...

If you want to add ginger to a juice and your juicer tends to spit the chunk of ginger out without really juicing it, put it through your garlic press and stir in to the finished juice! Happy juicing.

......................................................................................................................................
Claire Raikes is a Wellbeing Coach, Speaker and Writer who ''cured'' herself of a chronic, disabling and potentially life-threatening bowel condition without the use of steroids, surgery or any other traditional medical intervention. She now shares her passion for natural and vibrant health through coaching, speaking and writing about the importance and power of a truly healthy diet.

She publishes a free weekly eZine, In Essence and is compiling an eBook of Healthy Fast Food with 25% of the proceeds going to The Cancer Project, a charity set up by the Physicians Committee for Responsible Medicine (PCRM) and nutritionists to educate the public on the benefits of a healthy diet for cancer prevention and survival. If you have a recipe you would like to submit, visit http://www.LiveInEssence.com for further details. To book Claire to speak at your event, email her at Claire@LiveInEssence.com.', 190, 'Juicing - A Beginners Guide, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Juicing - A Beginners Guide plus articles and information on Nutrition'

Saturated Fat Diet Piles on Pounds Around Organs

Having a large amount of such "visceral fat" is associated with increased risk of heart disease, high blood pressure and diabetes, said Dr. Kerry Stewart, an associate professor of medicine at Johns Hopkins University in Baltimore, Maryland.

It''s not clear if switching to a diet containing more unsaturated fats, like those found in vegetable oils, will reduce or prevent the accumulation of visceral fat, Stewart said.

However, there are many reasons to eat diets low in saturated fats, including lowering one''s risk of heart disease and high cholesterol, according to Stewart.

"Our study would suggest that less visceral fat is another reason," Stewart said.

The research was scheduled to be presented Sunday in Chicago at the American College of Cardiology''s annual meeting.

In the study, Stewart and colleagues asked 84 people between 55 and 75 years of age to record their diet over a three-day period. The participants were nonsmokers who did not have heart disease or diabetes and lived a sedentary lifestyle.

The researchers then performed abdominal scans to measure the amount of visceral fat, and measured the patients'' waist circumference relative to their hip size.

The bigger the waistline in relationship to hip size -- those with potbellies, in other words -- were more likely to have high amounts of visceral fat padding organs.

And a diet higher in saturated fats with respect to unsaturated fats was associated with more visceral fat.

Visceral fat, unlike fat that accumulates just under the skin, is not visible. According to Stewart, men tend to have more visceral fat than women, even though they might have the same amount of fat in the abdomen. This might partly explain why men develop heart disease at a younger age then women, Stewart said.

This study is part of a larger one that is examining the effect of exercise on the heart health of middle-aged and older people and will also assess the effects of exercise on visceral fat levels.

Joel Mosley is a graduate of The Masters College with a degree in bio-mechanics and has been a professional trainer in the fitness industry for the past 11 years. He has been a certified personal trainer for 9 years, with one year as the #1 trainer at Gold''s Gym Santa Clarita. Joel was a Santa Clarita Spectrum trainer for 1 year, and at Santa Clarita Athletic Club he was one of the most desired and requested trainers, always listed in the top 3 trainers for 4 years straight. Joel has maintained his own in-home private personal training business in Santa Clarita for 5 years. He was an amateur boxer in Michigan for 6 years, was a junior Golden Gloves champion, and has been a professional boxer (state licensed) for 3 years. Joel has UCLA certified training, CPR certification for adults, babies and children, and is certified by AFAA. Joel''s private clients have increased their bone density by up to 13% (2-3% is considered "good" by the medical community). As an actor, Joel has appeared on such shows as Battle Dome (UPN TV) and Extreme Gong.

More info - http://www.bodyscienceusa.com/', 190, 'Saturated Fat Diet Piles on Pounds Around Organs, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Saturated Fat Diet Piles on Pounds Around Organs plus articles and information on Nutrition'

Olive Oil -Not Just for Popeye

Archeological records indicate that man has cultivated the olive tree for about 6,000 years; having been especially popular in the Isle of Crete (which as you recall, also appeared in the Seven Countries Study to be the site of the lowest incidence of heart disease). All oils that we use for eating and cooking contain "fat" and olive oil is no exception. However, it is mostly monounsaturated fat as opposed to saturated fat or hydrogenated fat. It can be used as a flavoring for cooking or in salad dressings or as a healthy substitute for butter or margarine. Several large population studies have confirmed that diets with higher amounts of fat of the monounsaturated type reduce total cholesterol and LDL ["bad"] cholesterol levels to the same degree as low fat, high-carbohydrate diets [such as the AHA Step I and II diets]. The additional benefit of olive oil is, as part of a Mediterranean type diet, is that it also has a favorable effect on lowering blood triglycerides [also a factor in heart disease] and maintaining HDL ["good" cholesterol].

In a published study, individuals were randomly assigned to one of three diets: a diet enriched with olive oil, an AHA Step II diet, or an average American control diet. The olive oil and Step II diets lowered total cholesterol and LDL cholesterol to the same degree. However, triglyceride levels fell 13% in patients on the olive oil diet and increased 11% in the Step II diet. HDL cholesterol levels were unchanged in the olive oil diet but decreased 4% in the Step II diet. Remember we want to keep the HDL up as high as possible to reduce heart disease.

Based upon the above information, the authors of the study estimated that the overall risk of cardiovascular disease was lowered by 25% by the olive oil diet and only 12% by the Step II diet. Please note that the cholesterol lowering "statin" type drugs lower risk for a heart attack by about 35%, which is not too much better than the "olive oil" diet alone. In subjects with elevated cholesterols who would benefit from use of statin type medications, additional cardiovascular benefit would then be found by also following a diet with olive oil as a substitute for salad dressing, as a substitute for butter or margarine, and for cooking.

Olive oil apparently has other beneficial effects such as lowering blood pressure, inhibiting the oxidation of LDL cholesterol [the last step before it gets put into your arteries], providing anti-inflammatory effects, and improving insulin sensitivity.

The US Food and Drug Administration (FDA) has recently given manufactures of olive oil and some olive oil-containing food the green light to carry a statement about their potential heart benefits. The claim indicates evidence suggesting that about 2 tablespoons of olive oil per day may reduce the risk of a heart attack. However, to achieve this result, the olive oil should replace a similar amount of saturated fat and should not increase the total daily calories.

The strong taste of extra-virgin olive oil is partly because of the presence of a large amount of "flavonoids", which account for its antioxidant properties that then reduce LDL oxidation. Other foods rich in flavonoids include berries, apples, onions, tea, and red wine (all of which have also been shown to be of benefit in reducing overall heart risk).

Disclaimer: If you are under 18, pregnant, nursing or have health problems, consult your physician before starting any weight loss plan. The information here is not intended as a substitute for medical advice. Please consult your physician before beginning any course of treatment.

Dr. John Rumberger is the Author of The WAY Diet, The complete lifestyle plan to live longer, reduce stress, and lose weight the healthy way. To purchase The Way Diet simply go to http://www.amazon.com/exec/obidos/redirect?path=ASIN/0974993387&
link_code=as2&camp=1789
&tag=icobweb-20&creative=9325 or go to Empty Canoe Publishing http://www.emptycanoe.com and order your copy of The Way.', 190, 'Olive Oil -Not Just for Popeye, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Olive Oil -Not Just for Popeye plus articles and information on Nutrition'

Salads Take Center Stage

The reason I remember the first time I was served a main-course salad, easily 15 years ago, is that it was such a revelation.

It was served to a group of us, six or more, in a large shallow wooden bowl and it was full of all kinds of good things; greens, chickpeas, nuts, seeds, sliced chicken breast and a dressing fragrant with fresh tarragon and basil. I remember my hostess saying how uncomplicated a meal it was to prepare, serve and clean up after.

Main-course salads are a terrific opportunity to combine a variety of ingredients creatively and colorfully. The late, celebrated U.S. cookbook author, James Beard said meat salads originated in North America as a way to use leftovers; maybe he was right.

Certainly, it''s a chance to be imaginative in the kitchen. When it comes to main-course salads, there is no wrong way. Add grains if you like, or stick to vegetables and meat. Or don''t use meat. Or don''t use vegetables. One of the best things about main-course salads is how few rules there are, although one is that you really should make your own vinaigrette.

I once put my imagination together and marinated and grilled chicken breasts on a grill pan, but you could barbecue them instead -- and how they can be paired either with buckwheat noodles or with crunchy coleslaw. The chicken can easily be replaced with salmon or tofu.

In Heartsmart Cooking for Family and Friends, Bonnie Stern does a take on a classic nicoise - made with roasted salmon and grilled vegetables, and served with wheat berries. Or rice. Or barley. It''s served on one large platter or in individual portions.

In "A Good Day for Salad", there''s a recipe for a main-course salad made with strips of cooked lamb, white beans, arugula and a dressing flavored with cherry tomatoes, garlic and fresh rosemary. There''s another for a mango-mint chicken salad featuring boned, skinned chicken breast, sugar snap peas, arugula, bean sprouts, mangos and mint sprigs for garnish. The dressing includes fresh lime and lemon juice, honey, mint leaves, soy and grated fresh ginger.

In her cookbook "Nigella Bites", Nigella Lawson includes a ginger-hot duck salad. A duck breast is grilled and then carved on the diagonal into thin slices, tossed with a couple of tablespoons fish sauce, the juice of half a lime and half an orange; a finely chopped hot pepper; some grated fresh ginger and a few drops of sesame oil, and turned out onto serving plate covered with baby spinach or watercress. Or both.

I''ve made all these salads -- and then some. I''ve taken recipes and changed them, played with them, added to them and subtracted from them. I''ve made main-course salads for myself and made them for a crowd. And I''m far from an expert cook. If I can do it, so can you.

We have a wonderful salad that makes a meal by itself called "Japanese Cabbage Salad" (Serves 8).

Japanese Cabbage Salad

Makes a full meal when served with any Asian-style chicken, fish or tofu.

2 cups shredded red cabbage
2 cups shredded green cabbage
6 greens onions, sliced
1/4 cup slivered almonds, to toast
1/2 cup sesame seeds, to toast
1/4 cup dried cranberries, optional

Dressing:
1/2 cup vegetable or olive oil
1 teaspoon toasted sesame oil
1 tablespoons tamari or soy sauce
1/4 cup sugar
1/4 cup rice wine vinegar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper

Whisk together dressing ingredients and set aside. Spread sesame seeds on a baking tray and place in a 350F (180C) oven for about 5 minutes. Watch carefully -- they burn quickly. Toast almonds separately, at the same temperature but for a bit longer. Place all salad ingredients together in a bowl. Toss with dressing right before serving, so as not to lose the crunch. Makes 8 servings.

Per Serving: Calories 190, Protein 3g, Fat 16g, Carbohydrates 12g, Fiber 3g, Sodium 195mg (less if salt is omitted from recipe).

Author: Susan Rutter -- Publisher, Nutritionist, and Instructor who assists patients and the public make healthy choices and changes in their lives. Web Site: Healthy YOUbbies http://www.geocities.com/healthyoubbies/', 190, 'Salads Take Center Stage, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Salads Take Center Stage plus articles and information on Nutrition'

How Can I Uncover Hidden Sugar And Prevent Carb Creep?

Many low carb dieters fall victim to "carb creep," which is triggered carb binges, caused by creeping intakes of carbs. This is particularly a problem after finishing the stricter early phases of their plans. For instance, low carb dieters who use Dr. Atkins'' prescription often fail to follow his plan after the induction phase of the diet. Instead, they go on an unplanned, generic "low carb" diet.

This uncontrolled deviation from the path often causes low carb dieters to slowly scale- up carb intake amounts in an unmeasured fashion.

Low carb dieters can also fall into the "carb creep" trap by consuming products that contain hidden sugars. Because of insulin spikes, hidden sugars can trigger "hormonal hunger," or cravings, which can then lead to binges.

This is why it is vital for low carb dieters to follow an overarching dietary plan that involves slowly scaling-up carb consumption in the order of around five grams per week (as Atkins suggests).

It is also vital for low carb dieters to carefully inspect food labels to insure that products do not contain "hidden" carbs. This is something Type II Diabetics must do regularly-- and it is fairly simple.

Medicine.Net suggests that low carb dieters look for the following ingredients on food labels to avoid carb creep: sucrose, honey, syrup, corn sweetener, glucose, dextrose, high-fructose corn syrup, fructose, molasses, maltose, fruit juice concentrate or lactose.

According to Medicine.Net, if a product contains the above ingredients, it is likely to also contain a significant amount of sugar.

If you are on a low carb diet, it is essential that you factor all of this in and develop a plan before you shop at the grocery store. You should consult with your doctor or recheck your selected low carb plan to determine how many carbs you should consume each day in your given dietary phase.

You should then plan a diet that follows this strict prescription and factors in "hidden carbs." This practical approach will help you identify the cause of your stall, and eliminate it by using methods suggested by your low carb dietary plan.

Benji Paras runs http://www.list-of-low-carb-food.com, specializing in the benefits of the low-carb lifestyle. The site contains a treasure trove of information for losing weight, and includes a list of low carb foods along with informative articles and the latest low-carb headlines.', 190, 'How Can I Uncover Hidden Sugar And Prevent Carb Creep?, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'How Can I Uncover Hidden Sugar And Prevent Carb Creep? plus articles and information on Nutrition'

Eat and Lose Weight - Its All in those MCTs

Can You Lose Weight Through Eating?

You get fat when you consume more calories than you burn during exercise and rest. So, it doesn''t seem reasonable to assume that eating and thus taking in calories will help you lose weight. However, recent studies show that foods such as olive oil, nuts, green tea and dairy products can help control weight. These foods contain a lot of medium chain triglycerides (MCTs)

There is much support for the notion that MCTs in these foods stop hunger. After a relatively low portion, because you feel saturated, you lessen your craving for food.

Yes, I know it sounds strange. Nuts have been on the weight loss blacklist for years, but peanuts suppress the hunger feeling and are also an excellent source of protein. So, yes, in a way, eating can help you lose weight, but of course, it''s not a replacement for a healthy diet.

In fact, these foods can only help you get your energy balance back to normal. By energy balance, I mean the balance between taking in calories and burning them. It should come as no surprise that when you intake more calories than you can burn you become fat.

Eating too much and exercising too little are the main reasons for upsetting the energy balance. Food that is rich in MCTs helps you to stop eating too much. Still, exercising is something that you have to do yourself. In my opinion, you can enjoy great food without growing fat. Eating well means being conscious about what you eat. Enjoy food consciously instead of unconsciously devouring, for instance, a bag of potato chips on the couch while watching TV.

On our website, we feature a lot of low-carb and low-fat recipes that might help. We also have a section about seafood. Fish and shellfish are high in protein and low in fat!

For example, shrimp really is a giant of a food. Shrimp has a high Omega 3 fatty acids content, is very rich in protein, vitamins D, B12 and B6. Omega 3 fatty acids combat coronary disease and are even linked to positive mood change.

So, have a shrimp cocktail to fight the "winter blues"!. Studies also suggest that a protein rich diet increases your metabolic rate. So, you burn off calories faster.

Time for a closer look at seafood and shrimp recipes?

Hans is author of Low Carb, Low Fat Section at Steaks-Guide.com

For more information visit our site.', 190, 'Eat and Lose Weight - Its All in those MCTs, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Eat and Lose Weight - Its All in those MCTs plus articles and information on Nutrition'

4 Steps To Brain Health

New studies bring to our attention that high levels of cholesterol might make the brain cells more prone to dementia. The heart and brain are connected to long term health - many things that heart patients do are good for all of us to keep our brain healthy, too. So by preventing a heart attack, you can avoid brain drain.

1. Take B Vitamins.

B vitamins can help stifle homocysteine, an amino acid that damages blood vessels. A new study of seniors from researchers at the Chicago-based Rush Institute found in 2004 that seniors with low levels of niacin were more likely to suffer from Alzheimer''s. Get in the habit of taking a quality B Complex every day.

2. Try Ginkgo Biloba.

Extracted from the ancient ginkgo tree, ginkgo biloba is considered the best of all brain-boosting supplements on the market. Studies of people with Alzheimer''s disease show that ginkgo enhances blood flow to the brain and improves memory recall. In addition, ginkgo is a potent anti-inflammatory and antioxidant. Ginkgo does thin the blood and can clash with some medications, especially blood thinners; so check with your doctor before taking and make sure not to take before a surgery.

3. Avoid inflammation.

Chronic inflammation, whether from an irritated bowel disease, inflamed gums, or an autoimmune disease, weakens the arteries in both the heart and the head. Inflammation makes the arteries more vulnerable to rupture and increases the danger of heart attack and stroke. Keep an eye on early warning signs of inflammation.

4. Exercise your brain.

Older folks who are readers stay sharp while those who watch TV melt into the couch. When researchers compared those struck by Alzheimer''s and their activity level, 47% are less likely to develop the disease than those who taxed their brains the least. Do crossword puzzles, read, play cards, write detailed and interesting e-mails to all your friends, surf the web, and just plain stay busy.

Supplements of the Month:

Ginkgo Biloba

The ginkgo is the oldest living tree species, geological records indicate this plant has been growing on earth for 150 - 200 million years. It was first brought to Europe in the 1700''s and it is now a commonly prescribed drug in France and Germany.

In the last 30 years, more that 300 studies have given clinical evidence that ginkgo prevents and benefits many problems throughout the entire body. Ginkgo is gaining recognition as a brain tonic that enhances memory because of its positive effects on the vascular system, especially in the cerebellum.

Ginkgo may help to counteract the effects of aging, including mental fatigue and lack of energy.

Ginkgo works by increasing blood flow to the brain and throughout the body''s network of blood vessels that supply blood and oxygen to the organ systems. It increases metabolism efficiency, regulates neurotransmitters, and boosts oxygen levels in the brain which uses 20% of the body''s oxygen.

Ginkgo has been used to relieve tension and anxiety and improve mental alertness, elevate mood and restore energy.

Ginkgo also acts as a powerful antioxidant and contributes to the oxidation of free radicals which are believed to contribute to premature aging and dementia. Antioxidants also protect the eyes, cardiovascular system and central nervous system.

Ginkgo may also help control the transformation of cholesterol to plaque associated with the hardening of arteries, and can relax constricted blood vessels.

Studies have confirmed that ginkgo increases blood flow to the retina, and can slow retinal deterioration resulting in an increase of visual acuity.

Flush-Free Niacin

Vitamin B 3 - (Niacin) is used in the process of releasing energy from carbohydrates, forming fat from carbohydrates and to metabolize alcohol. Vitamin B3 comes in two basic forms - niacin (also called nicotinic acid) and niacinamide (also called nicotinamide). Inositol hexaniacinate, a "flush-free" niacin, is also available and has many of the same benefits of niacin, and is becoming increasingly popular. Dietary niacin and niacin formed within the body from the amino acid tryptophan are converted to niacinamide. Niacinamide is the biologically active form of niacin.

The RDA for men and women is in the range 14-18mg, and is easily achieved. Prescribed doses of the supplement go as high as 3gm per day and sometimes even higher.

The best food sources of vitamin B3 are peanuts, brewer''s yeast, fish and meat, and fortified breakfast cereals. Some vitamin B3 is also found in whole grains. Vitamin B3 is found in most vitamin supplements, but additional supplementation is needed to achieve many of the proven health benefits.

Food sources (mg per 100gm):

Rice bran (18.5)
Tuna (11.6)
Chicken liver (9.3)
Chicken, white meat (8.1)
Wheat germ (5.6)
Brown rice (4.7)
Broccoli (0.8)
Dried figs (0.4)

Niacin is one of the most stable of the B-vitamins. It is resistant to the effects of heat, light, air, acid and alkali. A white crystalline substance that is soluble in water and alcohol, niacin and niacinamide are both readily absorbed from the small intestine. Small amounts may be stored in the liver, but most of the excess is excreted in the urine. The only appreciable loss of niacin occurs when it leaches into cooking water.

Caution:

Niacin, taken orally as nicotinic acid, can produce redness, warmth, and itching over areas of the skin; this "niacin flush" usually occurs when doses of 50mg or more are taken and is a result of the release of histamine by the cells, which causes vasodilatation. ''Take Your Vitamins'' brand of Flush Free Niacin can be taken, as it will not produce this reaction.

As with any vitamin or supplement, please consult your doctor before taking.

Author Beverly Terhune speaks from 35 years of living with Rheumatoid Arthritis and shares her experience, strength & hope on how to lead a healthy, substance-free life.

Are you looking for ways to improve your memory, energy level or fight depression? Purchase our all natural vitamins, minerals, herbs and teas at wholesale prices. Subscribe to our free health tip newsletter.

Baron Import & Export: ''Take Your Vitamins'' - Natural Products -Wholesale Prices - Fast Delivery Visit us at: http://www.vitaminbaron.com Phone: 602-942-0118 ? Fax: 602-863-9020', 190, '4 Steps To Brain Health, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', '4 Steps To Brain Health plus articles and information on Nutrition'

Alcohol Addiction and Obesity

People who consume too much alcohol have good chance of making it to the Obesity chart. Pure alcohol contains 7 calories per gram. Endocrine disorders, hypothalamus dysfunction and pineal gland tumors can cause obesity. But many a times the primary reason behind obesity is Over eating. And if that is complimented with excessive drinking, it won''t take much time before you find yourself in a severe life threatening problem of obesity.

High calorie intake and low energy burning add wounds to the already overweight body and the more obese you become more difficult it gets to contain it. Excessive calories in alcohol make you unhealthy. When you take in more alcohol you also tend to over indulge in your eating routine. It has been discovered that one drink a day is good for your whole system where as overdoing your drinking habit will land you in deep health trouble. Drinking one peg a day will reduce the health risk of insulin and glucose related diseases such as diabetes in postmenstrual women.

Men who took to moderate drinking 3-4 days a week experienced 32% decrease in heart attack risks as compared to men who didn''t drink. Also, people who consumed one drink a day 4-5 times a week showed 36% decrease in risks related to the heart.

A change in the body metabolism due to excessive alcohol intake results in obesity. It needn''t stem from high caloric intake. An important cause of stroke, obesity should be controlled by proper diet and health habits. To reduce body weight and blood pressure, reduced alcohol consumption is recommended which follows a low calorie intake and increased physical activity.

Would you like to stay out of trouble?

? Reduce alcohol intake
? Break your binging habits and prepare a health diet which you are comfortable with
? Once you join the list of obese people, it gets difficult to come out of it. So take early precautions and keep watching your weight
? Count your calories if needed
? Be ready to walk a little, swim or at least lead an active life
? Even when you are on diet pills, you cant reduce weight without following a good food pattern
? Remember, if you are on a weight losing program, excess alcohol in your body will restrain you from losing weight
? Don''t keep alcohol bottles in places where you can see. If you see it every now and then, your urge to drink increases
? Value your life more. Being an alcoholic and becoming obese is not the only way to enjoy life

Barbara Camie
Agriculture Organic Food Specialist
Phentermine Weight Loss Managment Group', 190, 'Alcohol Addiction and Obesity, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Alcohol Addiction and Obesity plus articles and information on Nutrition'

Protective Effects of Omega-3 Fatty Acids

Omega-3 appear to reduce the risk of heart attack. A 20-year project at the University of Leyden in the Netherlands, comparing the eating habits of more than 800 men at risk of heart disease, found that men who ate more than an ounce of fish a day had a 50 percent lower rate of heart attacks.

Since then, a lengthening list of studies has shown similar protection among men who eat fish at least two or three times a week. One possible explanation is that omega-3 reduce triglyceride levels. Another is that you body converts omega-3 to a compound similar to prostacyclin, a naturally occurring chemical that inhibits the formation of blood clots.

Omega-3 also reduce the risk of "sudden death" heart attach. In the United States, about 250,000 people die each year from sudden cardiac failure caused by ventricular fibrillation, an unexpectedly irregular heartbeat. A 1995 study from the Australian Commonwealth Scientific and Industrial Research Organization (Adelaide), showed that laboratory monkeys fed omega-3 oils from fish had a steady heartbeat when exposed to electrical current twice as powerful as that which caused ventricular fibrillation in animals that did not get the fish oils.

Omega-3 inhibit the production of leuketrienes, naturally occuring chemicals that trigger inflammation. This may be beneficial to people with rheumatoid arthritis. In 1995, the Arthritis Foundation published the results of a study by Piet Geusens at the Catholic University in Pellenberg (Belgium) suggesting that patients who take omega-3 fatty acid supplements along with their regular arthritis medications have improved pain relief. Previous study had demonstrated the omega-3 ability to reduce inflammation, joint stiffness and swelling.

Finally, like isoflavones, omega-3 may protect bone density. One 1997 study at Purdue University (Indiana) demonstrated that animals fed increased amounts of the omega-3 fatty acids formed new bone faster than animals fed a regular diet.

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide with thousands of Cooking Tips.

Besides, she is also the co-host for http://www.vietnamese-recipes.com and http://www.asianhomerecipe.com.', 190, 'Protective Effects of Omega-3 Fatty Acids, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Protective Effects of Omega-3 Fatty Acids plus articles and information on Nutrition'

Good Fats and Bad Fats -- Whats The Difference?

As a low carb dieter, your diet is undoubtedly high in fat. And if you''ve done research on the different types of fats, you probably heard the two big buzz words surrounding fats today--"good fats" and "bad fats." Up to that point, you may have thought all fats were bad--or good, but only for low carb dieters.

In this article, I am going to go over which fats are "good" and which fats are "bad"--and how much of each you should consume with your low carb diet.

Let''s start with "bad" fats.

1. Saturated fats.

As a low carb dieter, you will run into these often. Saturated fats are in fatty meat cuts, cheese, milk, and poultry with skin. Many low carb diets, such as Atkins, have suggested in the past that dieters consume saturated fats, but most now insist that dieters consume more "good fats."

Saturated fats increase bad cholesterol (LDL), which can cause heart disease and certain types of cancer. If your low carb diet is high in saturated fats, you should consider scaling this back to a level that satiates your cravings, but doesn''t jeopardize your health.

2. Hydrogenated Fats (trans-fats).

Hydrogenated fats are man-made, but they take on many of the traits of saturated fats. They are specifically re-engineered to stay hard at room temperature.

You can find hydrogenated fats in sweets and cookies, which you most likely will not be eating on your low carb diet; however, you can also find it in any margarine products, so it is important to check the ingredient labels on food products before you purchase them.

Now, for the "good" fats:

1. Monounsaturated fats.

Monounsaturated fats are natural fats that lower "bad" cholesterol (LDL) and prevent "good" cholesterol (HDL) from getting lower. As a low carb dieter, you will probably encounter a lot of monounsaturated fats in the form of canola oil, olive oil, peanut oil, and nuts

Not only are these sources carb-free or low carb, but most of them are also high in protein, promote good heart health, and may reduce the risk of some cancers.

2. Polyunsaturated fats.

Polyunsaturated fats are also natural fats. They come in two major groupings: Omega-3 and Omega-6 fatty acids. As a low carb dieter, you can find Omega-3 in most types of fatty fish, such as salmon and trout; Omega-6 fatty acids can be found in most seed oils.

Omega fatty acids help to reduce bad cholesterol, promote brain health, and reduce incidence of sudden death from heart attacks.

As a low carb dieter, you will encounter a lot of fats. It is important that you eat saturated fats to satiate your hunger and prevent cravings, but you should also focus primarily on "good" fats--poly and monounsaturated fats--to increase your "good cholesterol," lower your bad cholesterol," and prevent certain types of cancer.

Benji Paras runs http://www.list-of-low-carb-food.com, specializing in the benefits of the low-carb lifestyle. The site contains a treasure trove of information for losing weight, and includes a list of low carb foods along with informative articles and the latest low-carb headlines.', 190, 'Good Fats and Bad Fats -- Whats The Difference?, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Good Fats and Bad Fats -- Whats The Difference? plus articles and information on Nutrition'

Autism and Nutritional Supplements

Unfortunately, it has been proved beyond doubt that a large percentage of the United States population suffers from nutritional deficiency. Studies show, 30% of the general population has a marginal level of Vitamin C and 15% are Vitamin C deficient. Low level of vitamins and minerals like, calcium, iron, folic acid, magnesium, and chromium continue to be a significant but common problem in the United States. It is also being noticed that children suffering from Autism are the most common patients for vitamin and mineral deficiency. Generally children suffering from Autism have much lower level of vitamins A, C, D, and E, and all B vitamins (except choline) and some minerals (zinc, magnesium, selenium).

The most common problems that are detected in children suffering from nutritional deficiency can be listed as follows:

* High Copper: Zinc ratio

* B12 deficiency

* Calcium deficiency

* Sulfate deficiency

* Vitamin A

Why children with Autism suffer the most?

Chronic diarrhea/constipation: Malabsorption is a common problem related to Autism. A recent study by the Southwest Autism Research Center of over 400 people with autism has found that 48% reported chronic diarrhea or chronic constipation

Gastrointestinal inflammation: Many patients suffering from Autism experience chronic gastrointestinal inflammation and structural compromise in the digestive tract. This intestinal inflammation likely reduces nutrient absorption.

Dietary restrictions: One of the classic symptoms of autism is restricted interests and behaviors and this often extends to choices of food. Restricted, self-limited diets are highly likely to be deficient in one or more essential nutrients.

The Brighter Side

When we are all concerned with the increasing rate of autistic children and problems due to lack of necessary vitamins and minerals it has also been proved that multivitamin/mineral nutrient supplement goes a long way in helping these children. These nutritional supplements significantly contribute towards their improvement of IQ, scholastic test scores, and early neurological development. Children with learning disabilities experience substantial behavioral, cognitive, and academic gains by use of these multivitamin nutritional supplements.

Studies and feedback from parents of children with Autism has shown that calcium, vitamin C, folic acid, and vitamin B6 with magnesium, zinc, niacin, niacinamide, and dimethylglycine resulted in improvement in 41?58% of cases.

The Liquid Vitamin Formula and the Liquid Mineral Formula (available at http://www.awakennutrition.com ) developed with the advice of James Adams. Ph.D. Arizona State University is an ideal solution to meet the nutritional needs of Autism and ADHD. James B. Adams is a father of a young girl with autism, diagnosed in 1994, and that is what led him to eventually shift much of his research emphasis to autism, focusing on biological causes and treatments.

It was found in research that a combination of Vitamin B6 and Magnesium is highly effective in reducing many of the deficits and symptoms of autism. Vitamin C has also been shown in a clinical trial to facilitate a reduction in symptom severity in children with autism. Vitamin B6 is significantly elevated in children with autism, probably due to defective pyridoxal kinase, implying a functional need for more. This may explain why very high doses of vitamin B6 have been shown in numerous studies to benefit children with autism. However, further study is required to measure pyridoxal, pyridoxamine, PMP, and PLP simultaneously to validate this interpretation. Alpha lipoic acid levels should also be higher and preferably at par with those found in typical adults.

These are some of the basic requirements that must be kept in mind while developing any nutritional supplements to be effective and contribute towards proper treatment and growth of children with autism and people suffering from lack of minerals and vitamins. James Adams research ahs gifted us with two such multivitamin nutritional supplements however we should put in continuous effort to develop even better solutions and products that would be effective to cure autism.

This article is written by Ray Smith, a marketing expert with years of experience in different industries and specialized knowledge on branding and internet marketing.

Chelation', 190, 'Autism and Nutritional Supplements, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Autism and Nutritional Supplements plus articles and information on Nutrition'

How To Treat and Prevent Low Carb Diet Headaches

Strict "no carb" phases of low carb diets have developed a reputation for giving dieters severe headaches. Dietitians have identified a number of different factors that could cause these headaches. They vary from person to person.

One of the factors is caffeine. Most low carb diets prohibit caffeinated drinks because they cause fluctuations in blood sugar, which can potentially jeopardize the efficacy of the diet. The Atkins diet suggests that dieters begin scaling-down caffeine consumption before they start the induction phase of the diet to minimize unpleasant withdrawals.

Another factor is wheat and sugar addictions, which can be the byproduct of reliance on refined carbohydrate products for a quick boost in blood sugar levels. If you snack to increase your blood sugar level, you may be addicted to carbohydrates, according to Dr. Atkins. Again, you may want to begin scaling down your snacks before you start the induction phase to minimize withdrawal symptoms.

The last factor is dehydration. If you are losing weight rapidly on a "no carb" initial phase, you are also losing a lot of water that is bound up in your carbohydrate reserves. In fact, you are actually losing four-times as many grams of water as you are grams of glycogen (or stored carbohydrates).

In addition to preventing dehydration, your body needs to replenish all of the water it loses daily to simply maintain organ functionality, flush out toxins, replace electrolytes, and promote good skin health.

Most low carb dietitians suggest that you consume 8 eight-ounce glasses of water each day. This is especially important if you are losing more than the average amount of water each day, so make sure you are sticking to the "8 x 8"--or whatever amount you can drink comfortably each day--so you don''t become dehydrated during the first phase of your low carb diet.

The key to preventing low carb diet headaches is to make sure you are consuming enough water and to scale-down your potential "addictions" before you start.

If you have already started your low carb diet, there is nothing you can do about these headaches. Most experts suggest that you simply wait it out. If they don''t go away after four days, then you may have food allergies, in which case you should halt the diet and consult your physician.

Benji Paras runs http://www.list-of-low-carb-food.com, specializing in the benefits of the low-carb lifestyle. The site contains a treasure trove of information for losing weight, and includes a list of low carb foods along with informative articles and the latest low-carb headlines.', 190, 'How To Treat and Prevent Low Carb Diet Headaches, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'How To Treat and Prevent Low Carb Diet Headaches plus articles and information on Nutrition'

Wanna Look 10 Years Younger? Have More Fruits

Fruit calories are very healthy as compared to calories in fast foods or processed food.

So, don''t avoid fruits.In fact have more of fruit calories if you want to get rid of that excess flab from your body.

Fruits require 20-25 minutes to digest and give us energy and vegetables take 4 hours to become nutrients for energy whereas meat takes upto 72 hours to completely break down and pass out from the body.

Unlike carnivorous animals,your intestines are too long for meat to pass out fast which leads to putrification of meat and accumulation of toxins in the body.

Meat produces Uric acid which your body is incapable of handling..this causes further tissue damage.

Further,fruits have anti oxidant properties and they take care of free radicals and reverse ageing.

Moreover fruits have enzymes essential for various bodily activities like metabolism, so difficult to obtain from meats and processed foods.

Dead meat products are not life supporting in the real sense but fruits are live foods and are a store house of solar energy.

Fruits also aid in filtering and cleansing of toxins from the body.Most of the weightloss programs out there ignore the fact that toxin elimination is the most important aspect of losing weight or burning fat.Infact, without toxin removal the fat cells become very stubborn to be burned or eliminated from the body.

Now consider this, having 2500 calories from fruit is good or being on a diet plan consisting of 1000 calories from meat and processed foods is good for health and maintaining ideal weight?

Get more cutting edge fat burning secrets in my Free 5day email ecourse delivered straight to your inbox by subscribing to my newsletter at: www.eweightlosstips.com/weightlossltr.htm

Rajesh Shetty

Expert in weight loss principles of Ayurveda Medical Science and Author of the Best selling book, "Proven weight loss secrets revealed". http://www.eweightlosstips.com/weightlossltr.htm', 190, 'Wanna Look 10 Years Younger? Have More Fruits, Nutrition, Nutrition articles, Nutrition information, about Nutrition, what is Nutrition, Nutrition Information', 'Wanna Look 10 Years Younger? Have More Fruits plus articles and information on Nutrition'

The Many Benefits of Green Tea Extract

The Benefits of Green Tea Extract: Anti-Aging, Anti-Cancer, Weight Control

One of the great advancements in nutrition in the twenty-first century is the scientific confirmation of the many benefits of green tea extract. Here are just a few. Green tea:

• Lowers cholesterol
• Slows arthritis
• Prevents the growth of cancer cells
• Assists weight loss

What accounts for the health benefits of green tea extract? Over 1,800 scientific studies have found that the active constituents in green tea are powerful antioxidants. These are called polyphenols (catechins) and flavonols. Epigallocatechin gallate (you can just call it EGCG) is the most powerful of these antioxidants. Milligram for milligram, EGCG has 25 to 100 times the antioxidant power of vitamins C and E. A cup of green tea has more antioxidants than a serving of broccoli, spinach, carrots or strawberries.

These abundant antioxidants power the benefits of green tea extract. They keep DNA intact and they stabilize the membranes of cells. These effects of green tea make it a powerful support in many health conditions. Let''s look at the benefits of green tea supplements in more detail.

Green tea has been shown to lower "bad" LDL cholesterol and serum triglyceride levels.

Who would have imagined that simple green tea could be as potent as Lipitor or Zocor or Crestin with none of their side effects? Scientific studies show that middle-aged men and women in Japan who drink 2 or more cups of green tea a day almost always have normal cholesterol. Scientists have also recently reported that if you drink green tea after you eat a fatty food, less cholesterol will go into you bloodstream.

And if you have high cholesterol when you begin taking green tea supplements, your body will convert less of it into a form that clogs your arteries.

Green tea protects your joints against osteoarthritis.

This is one of the least known but most beneficial effects of green tea extract. Green tea prevents inflammation. When there is less inflammation, there is less wear and tear on your joints.

Green tea prevents the growth of cancer cells.

The EGCG in green tea prevents cancer cells from growing by binding to a specific enzyme. This health benefit of green tea is especially important in cancers of the prostate, breast, and lung.

Researchers studied two groups of men who a pre-cancerous condition of the prostate. One consumed the equivalent of 12 to 15 cups of green tea a day. One did not. One year later, 30% of the men who did not consume green tea supplements developed prostate cancer. Only 3% of the men who took green tea supplements developed cancer.

Another of the benefits of green tea extract is support for women who have breast cancer. Green tea provides chemicals that bind estrogen. This hormone is not then free to stimulate breast cancer cells.

Women who consume the greatest amount of green tea before menopause have the least severe forms of breast cancer when the disease occurs. Women who drink green tea are less likely to have recurrences of breast cancer after treatment. And most important of all, women who consume green tea are 50% less likely to develop breast cancer at all.

Another of the benefits of green tea extract is protection against lung cancer. The Japanese have both the highest rate of smoking and the lowest rate of lung cancer in the developed world. Japanese smokers who consume a lot of green tea seem to be protected against lung cancer.

And green tea can even help you lose weight. In a clinical trial, men eating a high-fat diet were given enough green tea provide the caffeine in a single cup of coffee. Although this amount of caffeine has no effect on weight loss, when the caffeine comes from green tea, it is highly significant.

The green tea supplement boosted the number of calories burned by 4.5%. While this is just 135 calories a day, the study showed that taking green supplements could help the average man on a high-fat diet lose 18 lbs (8 kg) in a year''s time. It could help the average woman on a high-fat diet lose 11 pounds (5 kg). This is without eating less or exercising more.

How Can I Take Green Tea?

The benefits of green tea extract are greatest if you take green tea supplements rather than drink green tea. A study in the December 2004 edition of the American Journal of Clinical Nutrition confirmed that green supplements get more antioxidants into your bloodstream that drinking green tea. Two capsules of green tea extract a day can provide all the benefits of 20 cups of green tea-all you need to support even difficult health conditions.

Green tea is safe and effective. Take 1 to 3 capsules of green extract every day. It is better to take green tea supplements in the morning or afternoon rather than at night. In the unlikely event of stomach upset, take with food.

Oktay Özadam has an avid interest in health and well-being and is a senior editor of Nutritional Supplements Health Guide. The site discusses about vitamins, minerals, medicinal herbs, and other health supplements.

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Is It Possible to Improve Your Health by Simply Drinking More Water?

To many people, this may seem a simplistic answer to a complex question: How can doing something so simple produce such noticable & quick results? Surely there must be some deep scientific & comlex way to improving health. The body, after all, is a very complex organism and scientists and health professionals have, over the centuries, espoused numerous ways of improving health, from specially fomulated foods & diets to drugs designed to fight obesity and reduce fat etc. What seems to have been largely ignored, until recent times, is that by merely increasing our water intake, a noticeable improvement can be made to people''s mental & physical well-being.

A simple experiment at a school in the north of England has shown improved behaviour of its pupils by encouraging them to drink water instead of carbonated drinks full of sugar. They installed water fountains dispensing free chilled drinking water in the canteens and staffroom of the 700 pupil school. Below is an extract from the findings:

"Remarkable Results from drinking Water Trial"

In less than 2 weeks from installation the atmosphere changed Pupils were calmer in the corridors, and there was less "up the wall behaviour" at the end of the day.

Concentration and the ability to learn improved.

Drinking water regularly keeps the brain active.

Drinking water re-hydrates the brain rather than dehydrating it like carbonated soft drinks & caffeine (tea/coffee)

There was resistance at first, but now they happily drink water everyday and derive huge benefits.

Dehydration.

This word often conjours up an image of someone crawling in the desert, hovering vultures, with a shimmering mirage of an oasis on the distant horizon; but in reality, most of us are "dehydrated" to some degree. What are the symptoms of dehydration? You don''t have to live in desert conditions to feel the effects of dehydration. Medical opinion differs on what percentage of water loss constitutes dehydration but research has shown that the body loses water from different parts at different rates e.g. the body cells (the basic building block of the body and its powerhouse, the Mytochondrion) lose around 66% water, 26% from extracellular fluid and only 8% from blood tissue (see 1) below). As the internal cell structure loses the most water, this consequently has the most drastic effect on our health, the signs of dehydration can cause reduced imunity to disease, lethargy, constipation, muscle weakness/cramps, dizziness, nausea, dry mouth, increased blood pressure as the body''s drought management programs try to force more water into the cells. Other symptoms are increased likelyhood of kidney & urinary tract infections. The brain too, being 85% water, cannot tolerate even a 5% level of dehydration without impaired function. It is better to let the body get rid of a slight excess of water than to suffer the effects of a shortfall and have it ration and allocate water to vital organs of the body to the detriment of non-vital functions.

Childrens'' Health.

Children are more suceptible to dehydration, having a lower body mass than adults and as they generally tend to exercise more in the school playgrounds etc. than adults, consequently, they lose more water. Enlightened teachers are increasingly concerned about the proliferation of soft drink vending machines in schools and are starting to have them replaced by water dispensers. Dr. Trevor Brocklebank of Leeds University medical school states that children who drank little or no water at school are likely to have kidney or urinary tract infections. He said, "I found that 50% of school children drank no water at school. It''s desperately important that they start drinking more water."

Schools that are aware of this problem now tend to encourage pupils to take a bottle of water into classes and to drink as often as they like. The BBC has information concerning the positive effects of encouraging children to drink more water, around 1.75 lt per day for a 10 year old. One study reported by the Mail (May 10th 2005) sites a week-long study involving 45 children, aged 11-14, who were split into two groups. Half drank only filtered water, while the other half drank their usual soft or caffeinated drinks. After a week, the water drinkers reported better than normal concentration levels, from 9% before the experiment to 82% at the end, a ninefold increase. They also reported feeling more energetic, alert and exhibited calmer behaviour. Of the other half, who drank their usual fizzy drinks or nothing, half said they felt less alert than at the start of the study and only 5% said they felt alert at the end of the day. How much teaching time is wasted in our schools due to unresponsive or unattentive pupils?

General Health.

Not so long ago it was thought, and taught at medical schools, that water was merely a carrier of nutrients, and had no metabolic role in bodily functions. This has now been proved not to be the case. For those interested in further research I can recommend the excellent work done by Dr. F. Batmanghelidj (Batmanghelidj F. M.D. Your Body''s Many Cries for Water; Global Health Solutions, Inc) See 1) at the bottom of the page. Bad breath is a classic sign that you need to boost your water intake. Saliva helps cleanse the teeth of bacteria and keeps the tongue hydrated. Lack of water dries the mouth, leads to furry tongue and prevents bacteria from being washed away, all of which can cause halitosis. When you have had a little too much alcohol the night before, you will have noticed a furry tongue the next day - a classic sign of dehydration. Alas, Hair-of-the-Dog will only delay the final reckoning! Alcohol depletes or prevents efficient absorbtion of just about every vitamin & mineral so, if you must drink, it is highly recommended that you take a good quality organic vitamin & mineral supplement afterwards along with plenty of filtered water.

Be a Filter - or Buy a Filter!

Our tap water is safe to drink....well, up to a point. The Daily Telegraph reported in Aug. 2004 that the Environment Agency had found Prozac in drinking water. At least it would have a soothing effect on us while we read our water bills!

Who likes the taste of chlorine with their tea or coffee? Have you also ever noticed a TCP taste with your cup of tea/coffee? This is probably due to the close proximity of a washing machine connected close to the kitchen sink and Chloro-phenols from the rubber hose being "sucked" back while the cold water tap is filling your kettle! In East Anglia, where I live, my cat would not drink tap water until I fitted an activated compressed carbon block filter unit, with UV light, to the cold tap. Animals seem to be more discerning than us humans! Chlorine depletes a very important anti-oxidant vitamin E from the body, increasing the risk of cell damage by free radicals. Chlorine also reacts with organic matter in water to produce Trihalomethanes, such a chloroform, which is a cancer causing chemical (see 5) below). The Environment Agency provide a water quality testing service that can check for organic/non-organic contaminents, minerals & metals and anything else that might find its way into our water; maybe the fact that they have these testing procedures shows just what can be found in our tap water!

The Canadian Government has some interesting findings about the toxic effects of chlorine - see ref 6)

Fluoride

Then there is the long running controversy concerning the benefits, or otherwise, of adding fluoride to our water. Some researchers say it does more harm than good. Further information concerning reports by Bassin, and Cohn and their findings of increased bone cancer in young boys (see references 2 & 3 below) can be found at the link below.

CONCLUSIONS

Most of the evidence on the body''s requirements for water and how damaging just slight dehydration can be are pretty conclusive. If you are still not convinced that you need to drink about 2 lts of filtered water daily, then please examine all the evidence available on the Web; I have yet to see anyone extoling the virtues of drinking LESS water! You can replace a depleted filter but you can''t replace yourself!

1) Batmanghelidj F. M.D. Pain: A Need For Paradigm Change; Anticancer Research, Vol. 7, No. 5 B, PP. 971-990, Sept.- Oct. 1987; full article posted on www.watercure.com

2). Bassin EB. (2001). Association Between Fluoride in Drinking Water During Growth and Development and the Incidence of Ostosarcoma for Children and Adolescents. Doctoral Thesis, Harvard School of Dental Medicine

3). Cohn PD. (1992). A Brief Report On The Association Of Drinking Water Fluoridation And The Incidence of Osteosarcoma Among Young Males. New Jersey Department of Health Environ. Health Service: 1- 17.

5) Drinking Water and Health, Vol. 2. National Academy of Sciences, Washington, DC. 1980.

Mike Jozefiak has only one body and aims to keep it purring along as long as possible!

4) http://www.health-report.co.uk/fluoriide_bone_cancer.htm

6) http://www.hc-sc.gc.ca/hecs-sesc/water/chlorinated_water.htm
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Busting the Dairy Myth ? The Truth About our Health and Dairy

Millions of people around the UK consume dairy products on a daily basis. Our huge consumption of dairy is due not only to the convenience it brings to cooking and the habit of cooking with and eating dairy for the majority of our lives but more alarmingly because of the mantra that we are fed by government and the dairy industry that it is beneficial to our health that somehow you need dairy to ensure you consume enough calcium to maintain strong and healthy bones.

The stories we are told about why we should consume dairy are based almost entirely upon half-truths and are driven, not for the benefit of the nation''s health, but to ensure the continued profits of the dairy industry.

The Myths Surrounding Why We Should Drink Milk

We Need the Calcium Provided by Dairy for Strong Bones

Dairy UK advocates the promotion of three portions of dairy products per day. They claim that research results show that dairy is ''even more favourable (in terms of blood pressure, cholesterol, weight control, certain cancers, bones and teeth) than fruit and vegetables''.

This has been the golden ticket of the dairy industry for many, many years ? regardless of the fact that it simply is not true. Literally hundreds of highly respected research studies conducted over many years and with a huge cross section of participants have shown that increased dairy intake does not correlate with improved bone strength (Cumming and Klineberg, 1994; Huang and Himes, 1996; Cummings, Nevitt and Browner et al, 1995; Nordin, 1997). In several studies, dairy calcium has been shown to actually increase the risk of osteoporosis and decrease the strength of bones!

How the dairy industry is still allowed to promote their products on the basis of the benefits of dairy calcium is beyond comprehension. Research has proven beyond doubt that bone strength is not related to calcium intake.

Bone strength is increased through exercise (Lloyd, Petit et al, 2004), increased intake of vegetables and fruit (Tucker, Hannan et al, 1999) and a reduction of animal protein and sodium (Finn, 1998).

3 Servings of Dairy Helps Weight Loss

''Dairy Management Inc. (responsible for the 3-a-day campaign) is the non-profit domestic and international planning and management organization responsible for increasing demand for U.S.-produced dairy products on behalf of America''s dairy farmers.'' ? So clearly our welfare is more important than sales and profits then?.

The UK and US dairy industries are allocating more and more of their marketing spend to the message that three servings of dairy can actually help people to lose weight.

This campaign has clear commercial, rather than health goals as the dairy industry looks to ensure that dieters are given a reason to continue consuming dairy. In the US, the $180-million milk-moustache ad campaign during early 2005 was spearheaded by celebrities such as Dr. Phil, giving consumers very little information, but sending the message that it is ok to consume dairy on a regular basis. This campaign has been met with mixed reviews in health circles, but the bottom line is that it has boosted sales of milk in the US through the publicising of just one research study, funded by the dairy industry and with very questionable data. Is this legal?

The basis of their argument is that dairy contains calcium (stronger bones argument again), plus potassium, phosphorus, protein, vitamins D, A and B12, riboflavin and niacin. However, nowhere on throughout the 3-a-day literature are quantities of these nutrients or daily requirements discussed ? nor the fact that you can get each of these nutrients in abundance from fruit and vegetables without having to consume the cholesterol, calories, saturated fats and sugars contained in dairy produce.

There is simply no way that dairy can help support weight loss. Even skimmed milk is over 50% sugar (as a percentage of calories) and of the thousands of research studies conducted on dairy and its role in health, only one researcher claims that milk aids in weight loss. And his research is funded by the dairy industry.

The Facts about Dairy

The increase in cancer, heart disease, diabetes, obesity and asthma that has occurred in the Western world over the past century directly correlates with the increase in dairy consumption.

In fact, a Professor of Nutritional Sciences at Cornell University, Colin Campbell, has undertaken the largest study of diet and disease in medical history. His findings are incredible - high animal calcium and animal protein intake is the primary cause of degenerative disease.

Granted, dairy may contain certain useful nutrients in varying proportions. However, similarly to how we often hear that coffee, red wine and dark chocolate are ''good for us'', it doesn''t mean we should ignore the negatives or start on a diet of red wine and chocolate for breakfast, lunch and dinner. As with all life choices, we have to weigh up the pro''s and the cons ? and with dairy, the cons far outweigh the pros .

Twelve pounds of milk are required to manufacture one pint of Ben''s very rich ice cream.

Reasons to Kick the Dairy Habit:

1. Trans Fats, Sugar, Saturated Fat, Cholesterol, Chemicals, Calories

Dairy products are riddled with dangerously high levels of bad, saturated fats, cholesterol and sugars which all contribute significantly to degenerative disease. For example, butter is 100% fat, Cheddar cheese 74% fat, whole milk 49% fat and even ''2% milk'' is 35% fat .

High fat diets are, without doubt, strongly linked to the alarming obesity levels in the US and UK, with research showing that 59% of American men and 49% of American women now being overweight. In relation to dairy, this may have something to do with the fact that the average American consumes approximately 600 pounds of dairy products every year ? that is five times more dairy than fruit!

2. Cancer

Dairy products are directly related to an increased risk of prostate cancer , ovarian cancer , prostate cancer, breast cancer, colon cancer and testicular cancer

The American Cancer Society states that "about one-third of the 500,000 cancer deaths that occur in the United States each year is due to dietary factors?Although the committee recognizes that no diet can guarantee full protection against any disease, we believe that our recommendations offer the best nutrition information currently available to help Americans reduce their risk of cancer."

Furthermore, their two highest recommendations are: "1. Choose most of the foods you eat from plant sources"; and "2. Limit your intake of high-fat foods, particularly from animal sources."

3. Cardiovascular Disease (CVD)

CVD is the number one cause of death in the UK and the US with research suggesting that over 3,000 Americans suffer a heart attack every day ? and over the past 40 years, research from highly respected journals such as, the International Journal of Cardiology , European Journal of Epidemiology and the American Journal of Clinical Nutrition have all found a direct correlation between regular dairy consumption and a massive increase in CVD.

This increased risk of CVD is not just a result of the cholesterol and fat contained in dairy produce , but also the animal protein, milk carbohydrates and milk sugar lactose which play havoc with our bodies health.

4. Osteoporosis

For many years milk has been marketed for its supposed ability to prevent osteoporosis ? however, research has shown this to be untrue . According to the 12-year Harvard Nurses'' Health Study, milk intake had absolutely benefit with regards to bone fracture risk and that increased dairy calcium could actually have the reverse effect and lead to a decrease in bone strength!

Studies into the factors that effect bone strength in young adults have highlighted that exercise is actually the predominant determinant of bone strength. Another research exploration which examined over 58 studies into nutrition and bone health found very little evidence to suggest that increasing milk or other dairy intake improved the bone strength of young adults .

5. Diabetes

Medical science has proven, beyond doubt that there is a direct relationship between frequent dairy consumption and an increased risk of diabetes. For instance, a cross-cultural study conducted with children from 40 different countries identified that the higher the consumption of dairy and other animal products, the more likely the child was of developing diabetes. The study also found that those children who had a largely vegetarian diet has a highly decreased risk .

Diabetes UK claim that ''over 80 per cent of people with Type 2 diabetes are overweight at diagnosis. The more overweight you are, the greater your risk of diabetes.'' They also add that those with cardiovascular illness and those with high blood pressure are also highly at risk of diabetes. As it is clear that a diet high in dairy dramatically increases the likelihood of being overweight and of suffering from cardiovascular problems, the chances of suffering from diabetes are also increased.

Life After Dairy

Transitioning to a dairy-free diet or reducing the amount of dairy you consume is not as difficult as you would think ? and the benefits are well worth the sacrifices. However, many people retain dairy in their diet due to the belief that you need dairy to ensure you give your body certain nutrients. This is certainly not true as a diet that is rich in leafy, green vegetables and fruits offers you far more nutrients, vitamins, minerals and antioxidants:

• Sources of Calcium: Green vegetables, such as kale and broccoli, and almonds are far better than milk as calcium sources.
• Iron: Milk is actually very low in iron and also causes blood loss from the intestinal tract, which even depletes the iron stores from the body. Dried beans and dark leafy green vegetables are excellent sources of iron, and are even reported to be a more efficient source of iron on a per calorie basis than meat or any other animal produce.
• Protein: It is a common misconception that vegetarians or those who do not consume dairy regularly are somehow going to be deficient in protein. This could not be further from the truth. Although animal products often contain more protein than certain vegetables, the important fact to note is actually how much protein the body needs on a daily basis. The RDA of protein is only 47g for women and 54g for men. This is easily consumed on a varied dairy-free diet ? in fact, over consumption of protein can have a very negative impact upon the body inlcuding reduced kidney function and potentially the onset of osteoperosis.

  Non dairy sources of protein include cereals and grains; leafy green vegetables; Legumes - beans, lentils, peas, peanuts; Nuts; Spirulina; Seeds; Soy products; Sprouts; Wheatgrass and other grasses/ green powders;

  Wheatgrass juice is actually a complete protein and contains, amongst others, the following amino acids: arginine, serine, absenisic, lysine, aspartic acid, glycine, alanine, methionine, leucine, tryptophane, phenylalanine, valine and valine.

There is actually no health related reason why one should consume dairy on a regular basis. For the nutrients that it does contain, the sacrifices and damage it causes to the body far outweighs any potential benefit.

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