投稿者: HasenChat Music Japan

Do you eat tomatoes? Of course you have known that tomatoes are now eaten easily around the world. You can find tomatoes everywhere as part of fruits and vegetables.

Some experts said that tomato is known as a source of power of nutrition, as it contains a large number of vitamins and minerals that can support our body’s health.

Tomatoes have been first cultivated in Peru, and then brought to Mexico. Now, tomatoes are sold everywhere. In American grocery stores, tomatoes are often picked unripe, and ripened in storage with ethylene.

Which one is better, unripe or ripe?

Tomatoes that are ripened in storage with ethylene, plant hormone produced by many fruits and acts as the cue to begin the ripening process, tend to stay longer, but have poorer flavor than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the ripe tomato’s deep red.

Based on the nutrition content, red tomatoes have more vitamin A than green tomatoes. But in this case, green tomatoes have more protein.

If you eat tomatoes everyday, it is beneficial in preventing cancer to 50%. Tomatoes will fight different kinds of cancer and protect your heart from heart attack.

Why tomatoes are beneficial for health?

Tomatoes contain various kinds of ingredients. Here are some of them:

*Lycopene, one of nature’s most powerful antioxidants. It is beneficial to fight different kind of diseases, most of all to fight cancer.

*Fiber in tomatoes prevents diabetes, asthma, colon cancer, and lowers the amount of cholesterol from the body.

*Vitamin C and A, antioxidants which fight free radical. They fight against aging, soothe skin and hair.

*Potassium, vitamin B6, folate, and niacin have proven effect in lowering cholesterol level, lowering blood pressure and works against heart disease.

*Vitamin K in tomatoes helps to build bone.

*Chromium and biotin make the body’s ability to process sugar and fat, which may improve fighting diabetes and help nerve function.

*Riboflavin helps with energy metabolism and fights against migraine headaches.

So, if you consume ripe, unripe or tomato-based food products (tomato sauce, tomato pasta etc.) all deliver many nutrients with multiple mechanisms of action to prevent you from different kinds of diseases.

When I was a kid, my mom used to make me different kinds of juices like orange, tomato, and carrot juices. I always like them until now as they do increase the appetite.

But, I wasn’t sure about the benefits until one day, when I got older; I saw my aunt consumed so many juices everyday.

I noticed that this was part of her cancer treatment. She got better after an intensive course of consuming 13 glasses of juices each day. An example of her juice combinations is orange, carrot, and dark leafy greens.

Thanks to the juice therapy she is still with us until now.

Today, there are more and more people consuming fruit and vegetable juices as part of their lifestyle to increase healthy life. They think it is the simplest form of prevention and cure.

Most sicknesses are the direct result of the lack or deficiency of vitamins, minerals and salts needed by the body to function properly. It’s important for us to make sure we have enough of those substances. Raw juice therapy can be the answer.

Raw juice therapy is a way of healing and preventing sickness through an exclusive diet of fruits and vegetables juices. It is also the most effective way to bring back health and restore the body.

Based on the http://healthlibrary.com, here are some juices needed to cure some ailments:

1. Sore Throat – apricot, grapes, lemon, pineapple, prune, tomato, carrot and parsley.
2. Headache – grapes, lemon, carrot, lettuce and spinach.
3. Colds – lemon, orange, grapefruit, pineapple, carrot, onion, celery and spinach.
4. Influenza – apricot, orange, lemon, grapefruit, pineapple, carrot, onion and spinach.
5. Allergies – apricot, grapes, carrot, beet and spinach.
6. Eye Disorders: apricot, tomato, carrot, celery, parsley and spinach.
7. Constipation – apple, pear, grapes, lemon, carrot, beet, spinach and watercress.
8. Diabetes – citrus fruits, carrot, celery, lettuce and spinach.
9. Acne – grapes, pear, plum, tomato, cucumber, carrot, potato and spinach.
10. Asthma – apricot, lemon, pineapple, peach, carrot, radish and celery.

You may drink the juice every three hours or take five to six times a day until you feel better. The quantity of juice on each occasion may be 250 ml on the first day and increased by 50 ml each succeeding day ‘till you can take 600 ml on each occasion.

If you want to do raw juice therapy, here are things you must consider to give the best juice for your body:

• Drink the juice immediately after you make it.
• Use only fresh ripe fruits and vegetables.
• Extract fruits and vegetables only as much as you need for immediate consumption.
• Oxidation happens rapidly in fruit and vegetables after you make them into juice. If you store them too long they might lose the medicinal value. For example, apples turn brown so quickly.
• Add water if the juice is too sweet, especially for diabetics.

Enjoy your favorite juice…

Many say today’s consumer is overwhelmed with information on whole and enriched grains. With all the conflicting information, it can be difficult to understand what to eat to maintain a healthful and balanced diet.

First, it is important to understand grains. Grains come from the seed-heads of grasses, which are then milled or processed into food such as bread, cereals, pasta and tortillas. Whole grains are composed of an entire kernel-the bran, germ and endosperm. The bran forms the outer layer of the seed and is a rich source of niacin, thiamin, riboflavin, magnesium, phosphorus, iron, zinc and most of the seed’s fiber. The germ is the part from which a new plant sprouts and is a concentrated source of niacin, thiamin, riboflavin, vitamin E, magnesium, phosphorus, iron, zinc and contains protein and some fat. The endosperm, which is about 80 percent of the kernel, makes up the rest of the seed and contains most of the grain’s protein and carbohydrates.

Whole grains are very nutritious-they are a good source of fiber and other important nutrients such as selenium, potassium and magnesium. A high-fiber diet has been shown to help lower your risk of type II diabetes, obesity, heart disease, some cancers and other disorders such as hemorrhoids, irritable bowel syndrome and the development of diverticular disease. Whole grain sources include barley, brown rice, bulgur, cracked wheat, millet, oatmeal, popcorn, whole corn, whole rye and whole wheat and flours from these components. Other pseudo-grains, such as buckwheat, amaranth, quinoa and wild rice, are often accepted as whole grains.

White flour is made from just the endosperm; however, 95 percent of all white flour in the U.S. is enriched, meaning the three major B vitamins, thiamin, riboflavin, niacin and iron are added back in the same proportion as is found in the whole kernel. Folic acid is added in twice the amount of that found in whole grains.

Enriched grains are the primary source of folic acid in Americans’ diets and, according to the Centers for Disease Control and Prevention (CDC), have been wealthbuilding.co.za”>credited with lowering neural tube birth defects by 34 percent in Whites and non-Hispanics and 36 percent in Hispanics since folic acid fortification of enriched grains became mandatory in 1998. Enriched grains also account for a major source of iron in the diets of most Americans. Fortification of folic acid has also been shown to reduce the incidence of strokes in the U.S. and Canada.

All types of whole and enriched grain products are good for you-and are one of the healthiest and most convenient foods available. Mistakenly thought of as fattening, grain products should fit into a healthy-eating plan-especially as evidenced by the USDA’s new MyPyramid. The recently released Dietary Guidelines recommend at least half of all grain products consumed be whole grain products and the remaining from other grain sources, including enriched.

Trends such as low carbohydrate diets may come and go, but bread is here to stay. When choosing grain products, consider the many types available and vary them in your diet. Grains can increase your protein intake, add fiber to your diet and provide the appropriate carbohydrates for your muscles. Eating a variety of grains not only ensures you get more nutrients, it can make meals and snacks more delicious and delightful.

The hallmark of a modern developed society seems to be people with those ugly bulges. And lots of dieting ads! Okay, let’s face it. We will have to live with dieting. The question then is how to do it effectively and safely.

Dieting refers to regulated food intake to satisfy a short-term goal: losing weight or adding it. Diet refers to the food items that form the dieting process.

Human beings need essential nutrients such as proteins, fats, carbohydrates, vitamins, and minerals. A well-balanced diet must meet these nutritional requirements or it could threaten general health and physical fitness. The diet must make the person healthy enough to be active and still provide only enough calories that can be burned away in the course of a day without it accumulating as fat.

The fact is not every diet works for everyone. That is because there are metabolic differences between individuals. The challenge is to choose a diet that works for you. This you can do only with the help of a physician.

Diet pills are quite popular among health-conscious individuals. Some diet pills are associated with comprehensive dietary programs. However, these diet pills, especially the ones containing vitamins and minerals are not effective weight-loss tools for everyone. Some medicines cause short-term weight loss, but the loss is normally accompanied by dangerous side-effects.

Diet drugs can be classified into diuretics and stimulants. Diuretics induce water-weight loss, while stimulants such as ephedrine increase the heart rate and reduce appetite. These drugs can also cause kidney and liver damage. The stimulants increase your risk of sudden heart attacks and also cause addiction. Always look for FDA approval for these diet drugs.

Exotic dieting patterns are not just ineffective, but dangerouus as well. Starvation diets are undertaken by many to gain that perfect figure – the lean and athletic Ally McBeal look. But these diets are normally counterproductive. Yo-yo dieting refers to alternating periods of feasting and famine. It too is quite ineffective. When you starve, the body responds by decreasing metabolism. When you begin consuming food agan, the food gets stored as fat. These adjustments leave the dieter feeling lethargic and fatigued.

Certain medical conditions require special diets. A diabetic person is put on a diet for managing the blood sugar level, while mild hypertension is partly cured by following a diet of fruits and vegetables and a diet low in fat and sodium. The hypertension diet could focus on weight loss, if controlling blood pressure is necessary. Celiac disease patients follow a gluten-free diet, while people with kidney disease are required to follow a low-sodium diet to lessen the load on the kidneys. Lactose-intolerant people leave out milk products from their diet.

Many diets include medicinal plants. These herbs include leaves, bark, berries, roots, gums, seeds, stems, and flowers. They come in the form of tablets, capsules, liquid beverages, bark pieces, powders, tinctures, fluid extracts, creams, lotions, salves, and oils. These medicines include herbal products which are avaiable over-the-counter or at health food stores. However, it’s always better to consume medications prescribed by doctors and provided by pharmacists.

Go on a diet if you need to. But play it safe, and do it in consultation with your doctor. And remember, if one diet does not work for you, it doesn’t mean you have failed. You could still find a diet regimen that will work wonders for you!

There are several reasons to juice wheatgrass, the chief of which is that wheatgrass is a wonderful source of living chlorophyll. Chlorophyll is a pigment in plants that contains magnesium. The juice that is the product of wheatgrass being juiced is extremely full of vitamins and nutrients and while the juice is fresh it is rated as one of the best juices to consume for anyone and everyone.

This grass is wheat in its early stages and once the grass reaches about seven or eight days it is at its optimal stage to be picked and juiced. The juice must be drunk as soon after juicing as possible to ensure that you receive the most nutritional rewards from your hard work. Chlorophyll contains high levels of oxygen and is responsible for keeping plants oxygenated.

For many people wheatgrass juice is viewed as having powers of rejuvenation, it has been called the plasma of youth as well as the life blood of plants and thereby being extremely beneficial to humans. If you look at all the elements that are absent in your body’s cells, there will be the realization that all of these, especially hormones, enzymes, nucleic acids and vitamins can all be regained by drinking the juice of this green health injection on a regular basis.

Over the years wheatgrass juice has displayed a very beneficial effect on many people who consume it on a regular basis. These beneficial effects have been shown to be both many and varied. Wheatgrass has been shown to cleanse the lymph system leaving the body in a far cleaner state than prior to the intake of wheatgrass juice. This juice has also demonstrated that it has the power to help build levels of oxygen and nutrients in the blood. Juicing wheatgrass also gives you access to a liquid that will help to restore balance to your body by removing the toxic metals that reside in your cells and your liver and kidneys will feel the wheatgrass’ nourishing and vitality restorative properties.

There are many juicers out there that will provide you with the means to juice your wheatgrass adequately and you will receive benefits from your juice, but in order to ensure that you receive the maximum beneficial effects from your wheatgrass juice, you need to use a juicer specifically engineered for juicing wheatgrass.

Since wheatgrass is very leafy it requires a different type of juicer to most fruit and vegetables. The best juicer to use is a masticating juicer that is built to handle wheatgrass because wheatgrass needs to be crushed to get the most nutrients out of your produce. I addition to juicing with the appropriate machine it is recommended that you grow your own wheatgrass so that you can be sure that you are drinking juice that has been made from wheatgrass that has been picked at the optimal time and juiced within a reasonable to ensure that you get a super drink from all the produce you juice.

A switch to a raw, vegan, natural foods lifestyle requires a little creativity and a lot of getting used to. It may feel at first as if we are giving up more than we are gaining.

When I became a ‘raw dude’ I expanded my tastes by experimenting and trying different foods that I previously paid little or no attention to. One of these newfound treasures was coconut.

I am blessed to live in a tropical climate where coconuts grow in abundance so that also had an influence on my desire to include more coconut in my daily diet. I’ve heard amazing things about the healing properties of coconut oil- some of which I will share in this article in hopes that you’ll be convinced to give coconut a try.

You can’t keep a good oil down!

The false and misleading information that has been widely distributed marking coconut oil, or saturated fats, as bad was pushed by the corn oil industry. As we know, whenever huge profits are at stake, the truth is hidden and replaced with lies to support the profit agenda.

However, coconut oil which is far more nutritious and beneficial than corn oil, safflower oil, peanut oil, soybean oil, and even olive oil- contains no dangerous trans-fatty acids. Trans-fats can raise LDLs, commonly known as ‘bad’ cholesterol, and lead to heart disease, stroke, diabetes, and more.

Coconut oil increases metabolism and supports healthy weight loss.

Coconut oil’s saturated fat is a medium-chain fatty acid which means it is digested more easily than other fats. Whereas, other fats are stored in the body’s cells, the medium-chain fatty acids in coconut oil are rapidly broken down and converted into energy putting less strain on the liver, pancreas, and digestive system. By activating the metabolism, coconut oil is outstanding for those with thyroid issues.

Coconut oil is antiviral, antimicrobial, and anti-cancerous. It enhances the immune system by destroying lipid-coated viruses such as HIV, herpes, influenza, and various pathogenic bacteria.

There are many uses for pure, virgin coconut oil. If you are interested in getting a more in-depth view of healthy saturated fats that should be included in your diet, Dr. Mary Enig’s, Eat Fat, Lose Fat : The Healthy Alternative to Trans Fats, is a clear, understandable read on ‘good’ fats. Dr. Enig provides a lot of information on coconut oil as well as other healthy, saturated fats.

Uses of Coconut Oil:

* As a stable cooking oil
* salad dressing
* shakes, smoothies, juices
* skin moisturizer
* massage oil

I feel the best and most complete benefits come from the whole, natural coconut eaten regularly as a part of a natural foods diet. But if you don’t happen to have a coconut tree in your backyard then you must make sure you are getting the highest quality virgin coconut oil.

Some requirements to look for would be:

* certified organic, USDA standards
* low-level heating to preserve natural nutrients
* made from fresh coconuts, not dried
* no chemical additives
* no refinement
* non-GMO
* no hydrogenation
* no hybridized coconuts

Superior quality makes a big difference, not only in regards to health and safety, but also in regards to taste and cooking quality if you use it in sautees and stir-frys. However you use your coconut oil, you can be assured that you are fortifying yourself with healthy, natural foods that taste good and are good for you!

We often wonder what we should eat for optimum health and even the government has recently flip flopped its food pyramid which you can see at MyPyramid.gov.

Here’s an overview of the 2005 dietary guidelines from the government.

First off, according to the new government guidelines a healthy diet is one that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk products and will include lean meats, poultry, fish, eggs, and nuts.

The diet will also be low in saturated fats, trans fats, cholesterol, salt, and added sugars.

The main theme the government is proposing now is to eat a diet rich in grains and to make half of the grains you eat whole grains. Whole grains contain the entire grain kernel — the bran, germ, and endosperm, some examples would be:

• whole-wheat flour
• bulgur (cracked wheat)
• oatmeal
• whole cornmeal
• brown rice

Next you should “vary your veggies” and in general buy fresh vegetables in season, stock up on frozen vegetables and buy vegetables that are easy to prepare.

For the best nutritional value, choose vegetables with more potassium such as sweet potatoes and spinach and limit sauces which can add fats, sodium and additional calories.

Prepare more of your foods from fresh ingredients to lower sodium. Most sodium comes from packaged and processed foods.

One suggestion for a healthy diet is to try using a salad as the main dish for lunch and go light on the salad dressing.

Focus on fruits. To help you keep focus, have a bowl of fruit always available on the table, counter, or in the refrigerator. Keep cut fruit in the refrigerator and buy fresh fruits in season whenever possible. Buy frozen, dried, and canned fruits as well so you will always have some kind of fruit on hand.

Choose whole fruits or cut fruits over juices whenever possible for the fiber benefits. Choose fruits high in potassium such as bananas, apricots, and cantaloupe. Put cut fruit on your breakfast cereal. At lunch, take a tangerine, banana, or some grapes. For dinner, add crushed pineapple or mandarin oranges in a tossed salad.

Get calcium rich foods and include low fat or fat free milk as a beverage at meals. Have fat-free yogurt as a snack. Use low-fat cheeses on salads and casseroles.

For those who cannot consume milk products due to lactose intolerance choose lactose free alternatives to get your calcium such as cheese, yogurt, and lactose-free milk.

Go lean with protein. The suggestions for your protein intake are to use the leanest cuts of meats such as top sirloin and pork loin and whenever choosing ground beef go with extra lean that is identified as at least 90% lean.

Buy skinless chicken parts as the fat is in the skin. Choose lean turkey and all kinds of fish.

To keep your meat intake lean and as free of fat as possible, broil, grill, roast, or boil your meat choices instead of frying and drain off any fat that appears during cooking.

Choose dry beans such as kidney beans and use them as the main part of a meal often. Make use of nuts for snacks and use them to sometimes replace meat or poultry.

Living healthy requires maintaining a healthy diet. No diet may be healthier than meals dominated by fresh, all-natural vegetables and fruits.

Lately, more and more people have shifted to vegetarian meals because scientific research demonstrated the adverse effects of animal meat.

Nutritionists explain that the high amount of animal fat present in meat, dairy, and other animal products may be probable factors leading to the onset of diabetes mellitus, obesity, colorectal cancer, high blood pressure, and coronary artery disease.

To avoid these diseases, nutritionists have long expounded on the health benefits of high intake of fruits and vegetables.

However, people generally have many misconceptions about vegetarianism or the practice of eating foods from the plant kingdom.

This article attempts to clear these misconceptions and bring to light what the said lifestyle is about.

Vegetarians may be classified into four groups. Vegans eat no animal foods, while semi-vegetarians generally avoid meat but consume poultry and selected animal foods.

Meanwhile, lacto-ovo-vegetarians avoid meat, poultry and fish, but take in milk and eggs. Finally, lacto-vegetarians consume milk products but not other animal foods. Some vegetarians also go as far as avoiding clothing made from animal products like fleece, fur, and leather.

More so, others avoid processed foods, alcoholic beverages, and foods bred with pesticides.

Historically, vegetarianism can be traced from philosophical beliefs, specifically religious traditions and teachings of Buddhism and Hinduism.

The said religions shun away from animal flesh due to their doctrine upholding self-denial, reincarnation, and the blessedness of all forms of life.

However, during the 19th century, the practice has transcended religious boundaries when the Vegetarian Society, a British non-religious organization, became famous in 1847.

Modern vegetarians uphold the rejection of meat in their campaign for animal welfare, labeling the killing of animals for consumption as a violation of their rights. The practice has already gained worldwide acceptance.

Some people contend that the vegetarian diet is insufficient in meeting the daily nutritional requirements. However, dieticians have explained that plant-based meals are low in cholesterol, saturated fat, and salt.

Likewise, plant-based meals may be planned in order to obtain the essential nutrients normally obtained from meat, fish, and poultry.

Vegetarians may consume diets dominated by fruits, vegetables, cereals and grains. In place of meat products, lacto-ovo-vegetarians may use nuts, lentils, eggs, nuts, peanut butter, dry beans, and peas. Vegetarians avoiding milk may find other sources of calcium and Vitamin D-enriched foods.

Also, vegans may have to take vitamin and mineral supplements to ensure adequate intakes of nutrients that may only be obtained from animal-based meals.

Consciousness on healthy living involves awareness on the different options and forms of vegetarianism. Here’s to a healthy lifestyle and well-being to all of us!

Fish oil versus Flaxseed oil

What is the opinion on fish oil supplements, and why not just take flaxseed oil since it has omega 3s? How much is needed to take daily?

The answer is really very simple. There are several Omega 3 fatty acids. They are named ALA (alpha linolenic acid ), EPA (eicosapentanoic acid) and DHA (docosahexanoic acid). ALA is found in flaxseed oil whereas EPA and DHA are found in fish oils. ALA is able to convert into EPA and then into DHA, but this takes several enzymatic steps in the body, and not everyone efficiently converts ALA into EPA and DHA, particularly with aging.

Lignans are a type of fiber, and at the same time a type of phytoestrogen—a chemical similar to the human hormone estrogen. Flaxseeds are the richest source of lignans. When you eat lignans, bacteria in the digestive tract convert them into estrogen-like substances called enterodiol and enterolactone, which are thought to have anti-tumor effects. Lignans and other flaxseed components may also have antioxidant properties, that is, they may reduce the activity of cell-damaging free radicals.

Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on salads, cooked vegetables, or cereals. The oil is quite tasty, too, though expensive.

In addition to the omega-3s, the remaining two components of flaxseed, which are lignans and fiber are being studied for their health benefits as well, says Diane Morris, PhD, RD, spokesperson for the Flax Council of Canada. Lignans, for example, act as both phytoestrogens and antioxidants, while the fiber contained in the flaxseed is of both the soluble and insoluble type. Flax is an interesting mixture of nutrients and other components.

So what are you waiting for? You have the chance to improve your health state today! We urge you to gather more information on the benefits of Flaxseed and Flaxseed oil today! Live a healthy life!

Being aware of the nutritional value of the foods we eat is obviously essential to a healthy body. Eating the right combination of carbohydrates, proteins and healthy fats works towards keeping muscles strong and organs functioning the way nature intended.

Our minds are no different and eating foods rich in certain nutrients can help alleviate brain fog and boost our memories back to the place they were when we were younger. It only seems natural that since most of our body is fueled by the healthiest of foods, feeding our minds the same way follows suit.

There has been extensive research done into studying the effects of certain minerals and vitamins in relation to brain function. It’s common sense that sugar although a temporary stimulant quickly loses it’s luster and although we might feel very vibrant and alive after eating a candy bar, within an hour or two our bodies have become sluggish and less responsive. Our minds and therefore our memories would feel the same high and crashing low if fed a diet of sweets.

Eating sensible is important for boosting your memory. Foods that are rich in antioxidants are said to work in helping memory function. The benefits of antioxidants are often associated with fighting cancer and playing a positive role in certain diseases of the heart. Now with the knowledge that they also work towards improved memory function, having them as a staple in the daily diet seems natural. Some examples of foods readily available that are high in antioxidants include carrots and certain kinds of nuts. Green tea is also an excellent source of antioxidants and its benefits reach well beyond boosting the memory.

Another product that helps with memory function is soy. Eating foods like tofu will provide benefits that help improve memory. Another great source of soy is the soy milks that are available in most food markets. Many are flavored and the taste although not exactly the same as cow’s milk is considered appealing to many people. Soy also offers many other benefits to the body and knowing that it can help with boosting your memory is good stimulation for trying it and possibly making it a regular part of your diet.

Most people use oil in some form for cooking and if choosing a specific type of oil can boost your memory it would seem sensible to incorporate it into your everyday cooking. Olive oil is a healthy choice for many reasons including its effects on memory function. Using it to cook or within salad dressing is a healthy way to work towards having less brain cloudiness and improved memory clarity. It’s another step towards feeling confident that you are doing everything you can to ensure that your memory stays sharp.

Adjusting one’s diet to balance the effects of memory loss seems a perfect solution. With just a small change in the consumption of certain foods anyone can feel as though they are not only eating healthier but also improving their memory.

In recent years, scientists have concluded without doubt that many human diseases such as heart disease, cancer and ill-effects of the aging process can be caused or stimulated by a ravenous group of chemicals called free radicals. They act to create oxidative inflammatory damage in tissues such as blood vessels(Clogged arteries) and in joints called Rheumatics or Arthritis and in localised cells called benign growths or Systemic fully-blown cancers .

In this scenario, there is however a knight-in-shining-armour that jumps to the rescue and purges these ever hungry little killers. The name of our crusader is Antioxidants.

Without getting too technical, the oxidation process in our bodies is crucial for health, without it, for instance, we would not be able to extract energy from our food. However if there are too many free radicals in our bodies, this can be very harmful.

Our body has its own defences against free radicals, in the form of enzymes that are able to turn the hungry little tissue-devouring sharks into harmless water but sometimes our body’s natural defence mechanisms can’t cope.

Other times, external events can cause huge increases of free radicals within our bodies, such as x-rays, cigarette smoke and exposure toother toxic substances. And so a surge of free radicals can swamp our defences and illnesses may take place.

So what does oxidation and free radicals have to do with heart disease?

Low density lipoprotein, commonly know as “bad” LDL, can penetrate and gather against the inner walls of our arteries which under certain conditions, form fatty streaks and plaque.

Taken alone, LDL particles aren’t so dangerous it seems, however, when attacked by free radicals they turn into dangerous and somewhat aggressive cells, capable of actually penetrating and harming the smooth inner walls of our arteries through localised inflammation thereof, So Oxidized LDL is known to be the culprit in stimulating atherosclerosis, heart disease and stroke.

Antioxidants, as the name suggests, help stop the oxidation process, which are the results of free radicals doing their stuff and Most antioxidant research has been carried out on vitamins (A, E, beta carotene) but quite a lot of work has also been done on the healthy benefits of red wine.

While most research on red wine has been done in relation to coronary heart disease, it seems that the benefits of wine don’t stop there.

Fo instance, Red wine contains a wide range of flavanoids; these are the chemicals that give the wine its particular taste, color and character, making one different from another. Many of these flavanoids act like antioxidants.

Perhaps the forerunner of wine research was carried out by a one Serge Renaud, who discovered the French Paradox, which suggested that wine was the decisive factor in protecting the people in southern France from their very high fat diets and ultimately coronary heart disease.

Even if these people do eat large quantities of high fat cheese, pâté, and salami they have some of the lowest rates of heart disease in the world.

Another study, statistical rather than practical, by a Professor Grey of the Swiss University of Bern focussed on the low, medium and high coronary heart disease (CHD) mortality figures of the World Health Organization.

He found from among the high mortality areas were Finland and Scotland, the middle areas included Ireland, and the low CHD areas included Spain, Italy and France. He then compared heart attack rates with antioxidant levels in blood samples taken from men living in those areas.

His results showed that high antioxidant levels, in particular vitamin E, coincided with low death rates of heart disease. Moreover that low vitamin E levels were 94% more accurate in predicting CHD rates than were cholesterol levels or blood pressure figures!

Apart from diet, the high CHD regions drink very little, if any wine, whereas the low regions traditionally accompany their meals most days with wine. But it certainly seems strange that two much studied cities; Glasgow in Scotland and Toulouse in France show many similarities and yet many differences. People of both cities eat tremendous amounts of high fat foods, traditionally take little exercise and drink alcohol.

The surprising difference is that while the people of Glasgow have one of the highest rates of CHD in the world, the fortunate people of Toulouse have one of the lowest.

Traditionally beer and spirits are the preferred drinks in Glasgow, while the folks in Toulouse drink red wine. (Of course the fact that the weather patterns in both areas are poles apart had nothing to do with mortality rates either… Ahemmm.)

So, it has been suggested that drinking in moderation together with meals is beneficial, while binge drinking at bars in the evening is harmful… duhh! It seems the southern Europeans don’t drink for the alcohol buzz, but just as a pleasant accompaniment to their meals.

At first the large heart institutions such as the American College of Cardiology and the American Heart Association ignored both antioxidants and frowned upon wine. While it is clear that it could be potentially dangerous for a physician to recommend his patients start drinking alcohol, it is also strange that they pretended for so many years to ignore the evidence.

Roll on a few years now and even if they don’t promote the taking of vitamin pills; antioxidants and free radicals they are now more recognized as factors in disease. Though, according to the AHA “There is no scientific proof that drinking wine or any other alcoholic beverage can replace conventional measures.”

No direct comparison trials have been done to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke.

The costs of clinical trials is so high that only the pharmaceutical industry have the financial clout to invest in them — invest being the correct word.

Over the last 30 years, research into food and blood glucose response has completely changed our carbohydrate classification system.

It has been learned that it is impossible to predict the impact on blood glucose levels by certain foods, instead people are fed carbohydrate foods and the response measured.

This response is known as the Glycemic Index (GI), it is a measure of how quickly carbohydrate foods are digested and absorbed, and ranks carbohydrate foods according to their impact on blood sugar (glucose) levels: as indicted by elevated
blood glucose.

Foods with a high GI are absorbed quickly into the blood stream and cause a rapid rise in blood glucose levels. While foods with a low GI are broken down more slowly over time and keep blood glucose levels more stable (Remember that low is slow!).

Some carbohydrate foods will maintain your energy levels for hours, while some may cause your blood glucose to rise and fall. Different types of carbohydrate can also affect feelings of fullness in the stomach and this can influence hunger and
your ability to control your body weight.

Why is the GI important?

When our blood glucose levels are stable we have plenty of readily available fuel for the brain and muscles. If our blood glucose levels drop too low (hypoglycaemia) we feel tired, dizzy and generally unwell. If our blood glucose levels rise too quickly a rapid drop usually follows this.

Include low glycemic index foods in meals and snacks to slow the release of glucose into the bloodstream. A low glycemic index snack a few hours before exercise will help maintain your energy levels for more effective training.

After high intensity exercise (strength training) a high glycemic index snack should be consumed within 30 minutes. This will help to replace energy and start the recovery process.

Low-GI foods take longer to digest and help delay hunger pangs that little bit more and thus promote weight loss. So please choose your carbs carefully as this will lower your insulin levels and burn more fat. The secret is to swap high GI foods with low GI foods.

Simple steps to a low GI diet.

Step No 1

Start with a healthy, well balanced and varied diet based on a good nutrition program. The diet should be low in fats, moderate in carbohydrate and protein. The program should be high in fibre and contain a varied amount of foods to provide the required amount of vitamins and minerals.

Step No 2

Look at the type of carbohydrates that you consume during the day. Look at the carbs that you eat the most, as these will have the most dramatic impact on your diet.

Try to change the carbs you eat the most with at least one low GI one. (Replace potato with sweet potato, use noodles instead of rice) By substituting half of your daily carbohydrate from high GI to low GI will result in an overall reduction in the GI of your diet.

Reducing the GI in your diet reduces your insulin levels and increases the fat burning apparatus in your body. Try to reduce the high GI’s in your diet by substituting them with low GI’s.

Regular consumption of low GI foods increases the feelings of fullness and satisfaction and so prevents weight gain. Try taking in six small meals a day of healthy low fat low GI foods to prevent overeating at meal times and control appetite.

Remember, that it is also important to look at the calories in food to. Rice and bread might be low in fat but when your body is burning the carbohydrates in these foods it doesn’t burn as much fat. So if you are on a low fat diet, you wont lose as much weight if your calories are still high.

Have a look at the table below for the different GI food ratings.

Low GI (<50) Medium GI (50-70) High GI (70>)
Grapefruit (26) Pineapple (66) Cornflakes (80)
Baked Beans (15) Raisins (64) W/M Bread (72)
Lentils (29) Sweet corn (59) Brown Rice (80)
Peanuts (13) Potato Chips (51) Carrots (92)
Soy Beans (15) All bran (51) Baked Potato (98)

Compare these two menus and try to adjust your diet accordingly.

High GI Menu

Breakfast: 40 Grams of cornflakes with milk. Two slices of whole meal toast with margarine and jam.

Snack: Two sweet biscuits with a white coffee.

Lunch: Ham and salad whole meal Roll with an apple.

Snack: Four crackers with cottage cheese and chives

Main Meal: Serving of Roast chicken with a large baked potato and peas. Small piece of cake.

Low GI Menu

Breakfast: 40 Grams of bran with low fat milk. Two slices of low GI toast (Try Burgen) with margarine and jam.

Snack: Two oatmeal biscuits with a coffee (Low fat milk).

Lunch: Ham and salad Roll (Low GI bread). Soft-serve vanilla yoghurt with toasted muesli sprinkled on top.

Snack: Two bananas.

Main Meal: Serving of Roast chicken with a small baked potato and peas. Two scoops of low fat ice cream with half a cup of canned peaches.

Chicken, beef, fish, eggs, nuts, and avocados contain very little or no carbohydrates. These foods if eaten by themselves will not have much effect on your glucose levels and are very low GI. Alcoholic beverages especially wine are also low GI so can be included in your diet but remember to count them in your daily caloric intake.

Low GI foods are ideal for losing weight due to the slow absorption from the stomach. Low GI foods also help to keep blood sugar levels more stable and this has an effect on reducing sweet cravings.

Net carbs are the carbohydrates that can be digested and processed by the body as dietary carbohydrate. Therefore, they directly impact blood sugar. You can determine how many net carbs you are eating by subtracting the grams of fibre, glycerine, and sugar alcohols from the total grams of carbohydrate. Net carbs are the only carbs that you need to count when you are on low-carb diets, such as the Atkins diet.

It is important to understand why fibre does not count as a regular carbohydrate. Fibre substance does not break down into sugar, so it does not play a part in the overall sugar load of the carbohydrate. If a slice of bread has 27 total carbohydrate grams and 3 grams of fibre you have a net carbohydrate content of 24 grams (27 g – 3 grams = 24 grams). This explains why some high fibre foods will have a more favourable impact on the blood sugar and insulin levels.

Only plant foods contain dietary fibre. Fibre has a number of effects on digestion, some beneficial, and some more harmful. One positive effect is that fibre is likely to decelerate the rate of digestion of food. This leads to a more gradual emptying of the food from the stomach into the small intestine. This means that there is less possibility of large quantities of glucose being absorbed quickly from the small intestine into the blood, and therefore a lower chance of an insulin surge. Insulin is the hormone that is released when glucose is absorbed from the small intestine. It is possible that by slowing stomach emptying, fibre helps avoid the situation where the body has to produce large quantities of insulin, as a result of repeated rapid release of glucose into the intestine. In turn this may help protect against diabetes in susceptible people.

However, fibre does get in the way with the absorption of some nutrients. For example, up to 5% of the fat in a moderately high fibre diet is not absorbed because of this interference. This may even be a good thing in Australia, given that 63% of men and 47% of women were overweight in 1995, with no sign that these levels of overweight and obesity will decrease. High fibre foods also interfere to some extent with the absorption of some essential minerals and trace elements, but a high fibre diet is also probable to provide you with extra minerals and trace elements, so the effect is not believed to be very significant for normal Western diets.

Despite these minor detrimental effects, a high fibre intake is understood to be considerably advantageous on the whole. Low intake of fibre, particularly of the insoluble forms of fibre such as those in bread and other wheat products, is one of the major causes of constipation. Low fibre intakes are also strongly associated with an increased risk of diverticulitis. Although the evidence is less compelling, lack of fibre in the diet may also contribute to the incidence of rectal cancer, haemorrhoids, obesity, appendicitis and ulcerative colitis. High intake of soluble fibres such as the pectin and gums, found in fruits, vegetables, rolled oats, and saponins, found in legumes, is associated with reduced blood cholesterol. High intake of foods of plant origin, all of which contain some fibre, is linked with a reduced threat of heart disease, cancer, and an improved life expectancy.

Another benefit, and one that may help with weight control, is the sensation of satiety, that is, a feeling of fullness, which follows a meal plentiful in fibre. It is also true that high fibre foods are almost always low in fat, so a high-fibre diet will usually be a low-fat diet.

You may have heard that essential fats are an important aspect to maintaining the health of your body. But what exactly are they?

Basically, there are two truly essential fatty acids, Linoleic and Linolenic. You may have heard of these referred to as Omega-6 and Omega-3 fatty acids.

So, why are they called essential? The term essential in the life sciences refers to the fact that a nutrient cannot be synthesized by the body. Thus, you must have a dietary or supplemental source to supply your need for these acids.

You probably heard of the 8 essential amino acids. It’s the same idea here but in this case we are referring to fatty acids rather than an amino acid.

These fatty acids exist in and are used in every cell of your body. So they are crucial to a cell’s health and therefore to our health as people. The good news is that in North America, you generally get enough Omega -6 in your diet. Omega-3 has presented a question mark to researchers. Are we getting enough or not?

Fortunately, you can get Omega-3 from fish and certain nut oils. If you have any doubt at all, you can get Omega three from flax oil,which is in abundant supply at your local health food store.

Don’t let the phrase essential fat or essential fatty acid fool you. These are not going to make you gain unwanted weight.

As those of us who truly understand weight loss and gain can tell you, the key to losing or gaining fat storage from your body centers around the bodies short term energy storage supply.

This article is for information purposes only. It is not meant to diagnose, treat or prevent any disease or condition. Consult your primary health care provider if you have or suspect you have any physical ailments.

What is a healthy diet? It’s not about counting calories, measuring portions or cutting carbs. You won’t really find a healthy diet on the lite menu at your favorite restaurant and you certainly won’t find it at the local fast food joint. A healthy diet is all about what you eat rather than how much you eat.

If you think the latest fad diet is your panacea to health, you are in for a big surprise. Losing weight, staying healthy and getting back into shape after many years of diet neglect is not about fads or eating in some radical new way for six to twelve weeks and then going back to the way you used to eat.

The best thing you can do to keep yourself healthy is to eat a healthy diet…all the time, not just when you want to lose weight. Eating healthy is a long-term lifestyle choice, something you need to do for your entire lifetime.

But what is a healthy diet? Is it what we have been lead to believe – milk for strong bones and teeth, protein in the form of lean beef or chicken and maybe a “healthy” microwave dinner if we are “on the go.” Unfortunately this diet is what is identified as the Standard American Diet or the SAD.

And what’s so wrong with the SAD?

Well, has it made us a healthier people? Are we better off as a nation because of it?

With all of the health studies, advanced health care, the war on cancer dating back to the 70’s, and the most advanced technology available on the planet we have to ask ourselves why do we still need to spend $1.3 trillion a year on health care in the United States. Why aren’t we getting any healthier?

Other pertinent questions about your health beg for answers such as, why after more than 30 years since the “War On Cancer” was declared, do we still have an increasing cancer rate. Yes, we have many more people surviving cancer but the rate at which people are getting cancer is increasing. We have come a long way in taking care of sick people, but we haven’t made any progress as a nation in preventing those people from getting sick.

Why do more than 15 million people in the United States have diabetes? Why do we still have more heart problems today than we did 30 years ago? Why is more than 50% of our population on some kind of prescription drug?

We spend more per person on medical care than any other nation in the world. Why is this happening in a country that seems to be able to solve nearly any technological problem? Why can’t we solve our medical problems? How would life be different for us if we were to be a nation of healthy individuals?

The secret to a healthy diet and a healthy life is living food – fresh vegetables, fruit, juices and green leafy salads. The answer to a healthier you is summed up in three words, breakfast, lunch and dinner.

Living a healthy life and having a healthy family is all about eating a healthy diet, every day of our lives!

Looking for healthy, inexpensive and versatile ways to add more protein into your diet?

Why not consider dried beans?

Dried beans, also known as legumes and pulses, are not only a great source of protein, but are low in fat, packed with vitamins, minerals and both soluble and insoluble fiber.

Ask any vegetarian how they get enough protein in their diet and they probably will say “I eat a lot of beans”.

I decided to become a vegetarian as a small child and my parents (who were not vegetarians by the way) worried that I would be lacking in the protein necessary for growth. So, after consulting with my pediatrician and many books on raising vegetarian children, they added beans and lentils to the family table. Not only did I grow, but I am the tallest woman in my family, an enormous 5 feet 5 inches tall. Yea, well, my family is not famous for its tall women ?

Protein, Fiber, Vitamins and Minerals
Ok, ok, back to the beans. Beans are an excellent, non-fat source of protein. Just one cup of beans has about 16 grams, about the same as 3 ounces (audio cassette size) piece of chicken, fish or beef.

Because they are a plant, they contain fiber, vitamins and minerals like vegetables. Nutritionists refer to them as “crossover foods” which means they can be used in a meal as a protein or vegetable item. Take a look at the cuisines of different countries and cultures. You will notice that most cultures include beans, prepared in many different ways. Such a versatile food!

Another unique quality of beans is the fiber. Beans contain both soluble and insoluble fiber. Huh? What does this mean?

Insoluble fiber is the technical term for what my Mom always referred to as “roughage”. You know.. the stuff that makes food move through your body more easily. Insoluble fiber has received a lot of publicity in recent years because of the link to a high fiber diet and lowered risk of several types of cancer.

Soluble fiber forms a “gooey” substance in the digestive process that helps with processing of fats, cholesterol and slows the release of carbohydrates into the bloodstream. The American Diabetic Association loves beans!

Beans are rich in antioxidants, folic acid, vitamin B-6 and magnesium. Folic Acid and B-6 are known for their ability to lower homocysteine levels in the blood.

Elevated blood levels of homocysteine in the blood are associated with risk for heart attack, stroke and peripheral vascular disease. 20-40 percent of patients with heart disease have elevated homocysteine levels.

So, what’s the downside of this wonderful food? If you are not used to a high fiber diet….flatulence. As with the introduction of any high fiber food, go easy with the amounts the first few days until your body adjusts. Then any uncomfortable feeling will probably pass.

How to Cook
You can use canned beans which are nutritionally similar to dried ones. It’s a good idea to rinse the beans before eating them to remove the salt and preservatives used in canning.

I tend to try and avoid processed foods where possible so I buy dried beans and cook them following the instructions on the package. Generally, beans are not complicated to cook, but require time. Most beans, except lentils, require an overnight soak in water to soften them up. Then they can be simmered until soft on the stove or in a slow cooker. Generally, the bigger the bean, the longer they take to cook. One thing to note: after soaking, rinse the beans and cook them in new water. This will help prevent flatulence!

Beans can be frozen after cooking and used in sauces, soups, salads or anywhere your imagination takes you. Where I live, red bean ice cream is popular. Delicious!

THE FAT TYPES AND THEIR EFFECTS

High consumption of fat or of the combination fat and carbohydrates causes obesity, heart disease and other health problems. However the different types of fat have very different effects on the health. Here is a survey of the different fat categories and their effects:

Mono-unsaturated fat – This type of fat prevents heart disease and circulatory disease in moderate amounts.

Omega-6-poly-unsaturated fat – This fat type prevents heart disease if you do not consume too much of it. However it causes inflammatory reactions. This type of reactions are benign when they are moderate and when they are provoked to fight disease. But a constant high inflammatory response is dangerous, and can cause rheumatism, heart trouble and cancer. A very high consumption of this type of fat is therefore dangerous.

Omega-3-poly-unsaturated fat – This type of fat prevents heart disease and reduces inflammatory reactions in moderate amounts. Therefore it also reduces the risk of cancer, intestinal inflammations and rheumatism.

Omega-9-poly-unsaturated fat – This type of fat also prevents heart disease and reduces inflammatory reactions in moderate amounts. Therefore it reduces the risk of cancer, intestinal inflammations and rheumatism.

Saturated fat – This type of fat is probably not dangerous in small amounts. In higher amounts, saturated fat gives high cholesterol levels, causes clogging of the blood vessels, causes coronary heart disease and increases the risk of infarct of the heart and other organs.

Cholesterol – Cholesterol is a fat-like compound found in the food, but also synthesized from saturated fat by the body. High intake of saturated fat or of cholesterol itself therefore elevates the cholesterol level in the body. Cholesterol is a necessary compound, but in higher amounts it causes clogging of the blood vessels, causes coronary heart disease and increases the risk of infarct of the heart and other organs.

Trans-fat – This type of fat is produced by chemical processing to yield specific mechanical properties. Margarine often contains this type of fat. This type of fat is dangerous, and is a probably a causal component for heart disease and cancer. There is however one exception: Some amount of fat containing the trans acid conjugated linoleic acid seem to be benevolent for the skin health and may help reduce weight. Conjugated linoleic acid is found in milk and butter.

COMMON PROBLEMS OF THE AVERAGE DIET

The average American and European diet generally contains too much fat and carbohydrates combined. The fat consumed is generally a mixture of trans fat, saturated fat and omega-6-poly-usaturated fat. This bad fat consume causes overweight and is probably a major contributing component for the incidence of heart disease, cancer, intestinal inflammatory diseases, rheumatism and other inflammatory conditions.

RECOMMENDED AMOUNT OF FAT IN THE DIET:

A common advice is to let 25-30 % of the energy needed be covered by fat and the rest by carbohydrates. However, experts do not agree at his point. Some recommend a low carbohydrate diet with more fat, and others recommend a high carbohydrate diet with a low fat amount.
In either case, the combined intake of fat and carbohydrates should not be much higher than your daily energy consumption if you have a normal or wanted weight. If you want to loose weight, this combined amount must be lower. If you want to gain weight, it should be higher.

THE RIGHT MIXTURE OF FAT TYPES

The right mixture of different fat types is as important as the amount of fat in the diet to keep good health. However, you must not take the percent ratios given here too literally, since there is little agreement about the exact ratios that should be recommended. Furthermore, if you have an active lifestyle that demands much energy, this is best achieved by increasing the amount of carbohydrates and mono-unsaturated fat.

Mono-unsaturated fat – Ideally as much as 35% of the fat consumption should be from this type of fat. You can find this fat in olive oil, raps oil and walnut oil.

Omega-6-poly-unsaturated fat – 30 % of the fat consumption should be from this fat type. You find it in soy oil and corn oil.

Omega-3-poly-unsaturated fat and omega-9-poly-usatureted fat – 20 % of the fat consumption should be this type. You find it in fish oil and in fat fish. If you suffer from inflammatory conditions like rheumatism and intestinal inflammation, you will probably benefit from increasing the amount of this fat type, and reduce the amount of other fat types.

Saturated fat – Not more than 15 % of the fat consumption should be saturated fat. Saturated fat is found in fat from mammals, coconut fat and in milk.

Cholesterol – The cholesterol level in the body depends upon the combined amount of consumed cholesterol itself and saturated fat. To keep the cholesterol level right, you should not consume too much saturated fat, and not very much of food containing cholesterol, like eggs and spawn.

Trans-fat – This type of fat should ideally not be a part of the diet at all. Margarine, cookies, snacks and often also bread contain this type of fat. It is therefore important to reduce consume of margarine, cookies, snacks, and to check the composition of the bread you consume.

Conjugated linoleic acid – This is perhaps the only trans fat acid that is benevolent in some amount. It is found in natural milk fat, and you can buy dietary supplements of this substance. A small amount of this substance may help keep your skin healthy and may help you to reduce weight.

Science has made stunning discoveries in this area of human interest, it’s something we all want to know – can we slow down the process of ageing, can we live longer, if so, how? It’s a highly technical subject, too detailed to look at in-depth within this article. But, we can give you some powerful pointers to help slow down the ageing process and increase your chances of a healthier old age.

What determines your biological ‘age’?

Our parents precondition us from a young age to believe that we’ll live to a certain age. We walk around with a particular notion in our subconscious that we have a pre-defined lifespan of between 60-90 years. But there is no definitive speed at which a person should gracefully age because we are all so different. Some people seem to look and act eternally young – ageless, wrinkleless! Others, less fortunate, look old beyond their years. Our body’s biological age is a reflection of our physical, mental and spiritual journey through life. In perfect conditions, our bodies can survive to an age of 125 years! Look at the two very different lists below, the potential for ageing becomes quite obvious when you compare such a stark difference in lifestyle.

The first person has all the attributes to significantly slow down the ageing process and live to a ripe old age with good health.

Lifestyle characteristics that promote longevity:

. Regularly partakes in enjoyable exercise

. Enjoyable career and tolerates ‘healthy’ stress

. Generally happy relationships with spouse and children

. Active member of the community, enjoying many friendships

. Seeks to learn new things and enjoys personal development

. Eats a balanced, healthy diet

. Supplements diet with vitamins, minerals and antioxidants

. Has a sense of worth and purpose in life

If your life reflects these characteristics then you have adopted the attributes which significantly slow down the ageing process and increase your chances of living to a ripe old age with good health.

Lifestyle characteristics that do not promote longevity:

. A sedentary lifestyle

. Overweight or obese

. Inability to cope with pressure

. Isolation – working and living alone, few friendships

. Poor or limited career opportunities

. Constant diet of nutritionally deficient food (junk food)

. Eating too much food (comfort eating)

. Drinks excess alcohol

. Smokes cigarettes

. Regularly visits the doctor for various illnesses

. Harbors resentment, anger, fear

. Lack of purpose and self worth

. Lack of stability and routine

If this list is more like you then you may be ageing fast! Time to take action and make some changes if you want to improve the quality of your latter years. It may be a daunting task to make lifestyle changes, however, by taking things one step at a time and being consistent in developing new lifestyle habits – you will notice the difference in time, and your body, friends and family will thank you.

If you feel exhausted and want something fresh to release all your fatigue, why don’t you take a teaspoonful of honey and add to your tea, then drink it. You are going to feel better then.

It’s not difficult to find honey as it is easy to get and available everywhere in the market. In fact, honey has been a part of the commodity in the ancient century. They used honey for different purposes such as for health treatment, food and beverage, and other useful matters.

Nobody has doubts the usefulness of this sweet viscous fluid produced by bees. Honey makes a good alternative to sugar in food and beverages.

Honey is a source of nutrition. It contains many enzymes, vitamins, minerals and amino acids, as well as fructose, glucose, and water.

In addition, honey also contains antioxidants that can fight free radical from human body. Free radical are molecules that attack human healthy cells.

Current research on honey has shown its beneficial as an antimicrobial agent that can treat different kinds of ailments. The most common use of honey as an antimicrobial agent is to treat wounds, burns and skin ulcers.

Honey can also help seasonal pollen allergies. Consuming a teaspoonful of honey a day for a few months can boost your immune before the allergy season (mostly during autumn) comes.

Thanks to the bees, people can taste the sweetness of honey and take the benefits out of it to improve human’s health.

Probably bees are the most helpful insect to human as they produce not only honey, but also something related to honey. Let’s see what they are:

Royal Jelly – This is the most nutritious food for the queen bees throughout her life. Luckily, human can take out and consume some of it. Its tastes a little bit bitter, but has so many benefits. It’s rich in vitamins, minerals, proteins, amino acid and antibiotic. It can enhance immunity; prevent arthritis and multiple sclerosis; treat asthma; slow down the signs of aging; stimulate hair growth etc.

Beeswax – It’s a product from the abdomen of the worker bees. Worker bees have some glands on the inner sides of the ventral shield or plate of each segment of the body. The beeswax is useful to make lipstick, capsule, balm, body lotion, candles or as a wood polish or floor polish.

Bee Pollen — It’s the male seed of a flower blossom that is gathered by the bees. Whoever consumes bee pollen may have more vitality in life. Most athletes like bee pollen because it sustains and enhances their quality performances. For ordinary people, bee pollen can stimulate organs and glands, rejuvenates human body, and brings about a longer life span.

As you can see, all the products “made” by the bees are beneficial for our health. Why don’t you try them for your health sake.

Halloween, slumber parties, birthdays — sometimes, it seems like childhood is one big food fest. It is difficult to deprive your child with special delicacies and delights when all her friends are having a grand feast.

However, this simple condition can bring about more trouble than you can think of. Treating your child occasionally may be good, but giving them the chance to devour every sweets and treats that they want could mean one big problem — childhood obesity.

In some instances, some people claim that genetics can play a major part in childhood obesity. It does, but not as big as the role that parents do. It is a falsehood that genetic materials induce a child to be heavy at an early age.

For the greater part of the population, genetic materials may establish the lower maximum values of people’s weight, but people themselves establish the higher maximum values by their food choices. In addition, since most kids cannot simply set the limits and choose the food that they need to eat, it is the duty of the parents to set the limits.

You do not know how to do it? Here are some tips that will help you keep track of your child’s food and eating regimen and help him fight childhood obesity.

1. Happy Halloween!

As the only festival dedicated almost completely to overeating on “sugar-laden treats,” Halloween holds an extraordinary place in hell for most parents dealing with childhood obesity.

This can understandably be a very tough time for your child to get through, but you can make it easier. Try focusing on the real spirit of the season and make a special haunted house for the kids, or let them have a “spooktacular” party with ghost stories, rubber spiders, and the old “spaghetti intestines and grape eyeballs” game.

For younger kids, a costume party with pumpkin painting and other activities is always fun. The important thing is that you shun away your kinds from any signs of sugary sweets.

2. Overnight trips

The first solo sleepover can be nerve-wracking for both you and the host parents. Kids old enough for slumber parties and overnight trips are typically at least starting to manage some of their own food and diet regimen, which helps.

Spend some time with the parents in advance of the event to give them a briefing on what your child might potentially need, and make yourself available via phone for any questions they might have.

Provide them with healthy snacks that they can eat and give them nutritious to cook.

3. Calorie-conscious kiddos

It is important to teach your child about the kinds of foods that they are expected to eat. Splurge some time teaching your child the comparative calorie substance. That will make your child make better food choices.

It is better to teach them early how to read food labels to help boost their food awareness.

4. Snack on the right foods

Children are very vulnerable to snacks; hence, it would be difficult to remove them. The only best way to prevent childhood obesity is to allow them to snack on the right foods. Give them some apples instead of a bar of chocolates.

Keep in mind that eating is a habit. If your children’s eating regimen has been accustomed to healthy eating from the very start, they will grow healthy and strong.

Indeed, fighting childhood obesity is not a problem. It is just in the manner parents teach their children the right stuffs to eat.

You probably hear lots of information about the need to get sufficient amounts of vitamins in your daily diet, and to take a vitamin supplement if you aren’t getting those necessary vitamins. If vitamins are good for you, it stands to reason that more is better, right? Actually, overdoing it with vitamins can cause some problems as well. Take a look at some of the more common vitamins and what you can face by getting too much of a good thing.

Vitamin D – Vitamin D is readily available in milk and dairy products, but only those that have been Vitamin D fortified. There are some other sources of this vitamin, with tuna, salmon, sardines and mackerel among those with the higher contents. You also get Vitamin D from sunshine. A lack of Vitamin D causes bone problems, including rickets.

An overdose of Vitamin D will likely first let itself be known in the form of nausea. In extreme cases, loss of appetite, weakness and abnormal heart rhythm can occur.

Despite what some people may think, it’s unlikely that you can get an overdose of Vitamin D from the sun. Sunburn will show itself long before your body absorbs enough Vitamin D from the sunshine. Too much calcium in the diet can also cause problems with major organs, including the heart and kidneys.

Vitamin A – Vitamin A is often associated with the “orange” fruits and vegetables such as carrots, sweet potatoes, oranges and carrots. There are other sources as well, mainly in fruits and vegetables. Vitamin A is good for vision, healthy skin and hair.

An overdose of Vitamin A can result is some serious health risks and will first be seen as headaches, vomiting, dizziness and a lack of coordination in the muscles. Most commonly, Vitamin A toxicity arises from consuming a huge amount of Vitamin A over a short period of time, usually in the form of vitamins as supplements. Damage to the central nervous system or liver, and birth defects are among the possible long-term effects of overdoses of Vitamin A.

Vitamin B – There are several vitamins that make up the group known as the B-Complex vitamins. B6 and B12 are among the more common of that group. Both are touted in connection with healthy hearts and maintaining a youthful appearance, but it’s important to note that there are some important differences in the toxicity potential for vitamins in this group. Notably, there have been few cases of B12 overdoses, especially cases that caused adverse symptoms.

By contrast, B6 typically can result in nerve damage. As a rule, the effects are reversed when the levels of B6 are brought back under control.

As a rule – As a rule, it’s difficult to consume sufficient amounts of vitamins to cause severe toxicity. Nausea will typically be your first clue to a problem. Talk to your doctor or health care professional before starting any vitamin regimen or making major changes to your diet.

Vitamin E is one of the natural antioxidants, proven to help your body fight several health problems and to fend off some of the natural signs of aging. Severe deficiencies of Vitamin E are rare, though some people may not be getting the full recommended daily allowances of many vitamins, including Vitamin E.

There are two recent advances in the understanding of Vitamin E that could ultimately impact a reduction in the tendency for some people to experience heart problems and cancer. Studies are still inconclusive and there seems to be several opinions as to the ultimate outcome of the benefits of Vitamin E to seriously impact these two major health concerns. Whether Vitamin E will ultimately become a viable treatment for those at high risk for heart disease and cancer remains to be seen.

Meanwhile, the benefits of Vitamin E as an antioxidant to help fight aging continue to be touted. Vitamin E supplements are also prescribed in some cases to help those adults at risk for developing cataracts.

Some manufacturers of cold sore medications include Vitamin E to help speed the healing process. A combination of Vitamin E and aloe vera seems to be a very popular remedy that many claim to be very effective in the treatment of severely chapped lips, cold sores and minor infections.

Two groups of people seem to be most at risk for low levels of Vitamin E in the body. Some people have trouble absorbing all fat-soluble vitamins and may show symptoms of deficiencies of several vitamins, including E. Babies who are born prematurely may also be at risk for some time following birth. Some other factors may play a role, including the tendency toward extremely poor eating habits and even some genetic disorders.

Oils tend to be high in Vitamin E with sunflower oil being near the top of that list. A single tablespoon of sunflower oil may provide up to a quarter of the daily recommended allowance for Vitamin E. Corn oil is another viable source. Peanuts, sunflower kernels and almonds are also good sources of this important vitamin.

While there are many uses and effects of sufficient daily consumption of Vitamin E, there continues to be a focus of using Vitamin E as an anti-aging agent. Nearly a decade ago, results of studies indicated that this vitamin slowed the aging process in laboratory experiments. Today, anti-aging creams and cosmetics often include Vitamin E.

In the busy world that we live in today, stress can be a very real threat to your health. In addition to throttling your brain with negative thoughts, stress can lead to serious physical symptoms that can be a major detriment to your body and mind. When the mind is stressed, the body wanes and the vitamins and minerals it needs are used up much more rapidly. For this reason, it can be a great idea to take vitamins for stress to help minimize the damage stress can have on your body.

Studies show that people who are in a stressful mind state tend to have lower levels of B-complex vitamins. Deficiencies of the B-complex can lead to a host of other problems, including depression, irritability, and irregular nerve functioning. Vitamins C and E are also depleted faster when the mind is under stress. These vitamins are antioxidants, which are also key to health. Deficiencies of these nutrients can result in damage to cell membranes caused by free radicals.

Beyond these vitamins, minerals are also depleted when the body is in a stressful state. Magnesium and zinc are two prime examples of minerals sapped from the body during these tough times. In addition to taking supplements to decrease these deficiencies, there are several other remedies that can help aid the damage caused by stress.

Beta glucan, shown in studies to enhance immune system performance, can be a great asset to the stressed mind.
Maitake mushrooms also stimulate the immune system, helping the stressed body as well.
Gotu Kola is another herbal supplement, which, in addition to helping stress, and help to ease anxiety.

A combination of taking these vitamins for stress, the required minerals, and an herbal remedy to help ease stress in general, can result in a knockout punch to the stress that may be affecting you. Your body cannot operate to its full potential without the nutrients it needs, and these supplements can help you get back on the right track.

Why not check out our nutrition guide at http://www.nutritional-supplement-guides.com/nut-ebook.html

Most often, the effects of vitamins and vitamin deficiencies are spread over a period of time. If your body isn’t getting sufficient amounts of a particular vitamin, it may take weeks, months or even years of low levels before the effects are evident. And when you start a vitamin regimen, it may take a significant period of time for your body to begin exhibiting the effects of having sufficient levels.

Vitamin K – otherwise known as potassium – is commonly associated with leg cramps. If a Vitamin K deficiency is the cause of your leg cramps, it’s likely that adding the vitamin to your daily routine can give you ease in a relatively short period of time.

One of the bigger (but less commonly known) reasons for Vitamin K in the human body has to do with blood clotting. This vitamin allows blood to coagulate so that it forms clots naturally. This makes it important for anyone taking medications to thin the blood to carefully monitor the amount of Vitamin K they add to their body. If you’re taking an anti-coagulant drug, talk to your doctor before adding any vitamin to your daily routine or changing your diet – especially if those changes involve Vitamin K supplements or foods rich in Vitamin K.

One of the biggest myths about Vitamin K is that bananas are rich in Vitamin K and can be used instead of Vitamin K supplements. In fact, bananas are not a particularly good source of Vitamin K. For example, a half-cup of broccoli contains 200 times the amount of Vitamin K in a banana. Green vegetables are among the highest in Vitamin K content, with kale, turnip greens, broccoli and spinach heading the list. Cabbage, green beans and parsley are also included on the list of foods that are high in Vitamin K.

While the green foods are a good source of Vitamin K, they’re not the only source. You’ll also find that strawberries are a moderately high source of Vitamin K, as are dill pickles.

Not all the Vitamin K needed by the body is consumed. In fact, this is one of the few vitamins that the body actually helps manufacture. Babies don’t have much Vitamin K present in their bodies when they’re first born, therefore an infant’s blood may not clot as it should. To combat that, many hospitals give a shot of Vitamin K to babies soon after birth to start the body’s natural processing of this important vitamin.

In today’s world every time somebody comes down with a cold they turn to prescription drugs, this might not be the wisest choice, if we are concerned with living a long and healthy life. In this fast paste world we want a quick fix, being down with a cold or disease like cancer is unacceptable, that’s why most of us will turn to a prescription drug. Little did we know that as we take these prescription drugs they deplete our body of essential vitamins, minerals and phyto-nutrients our body needs to operate properly.
Safeguarding out bodies against vitamin and mineral deficiencies should be our number one priority. The following guidelines can help if you are on of the 20 million people out there using prescription drugs.

Calcium

Calcium is the first mineral that can be depleted by taking prescription drug. These drugs include diuretics such as Bumex, Demadex, Diuril, and Lasix, as well as, bone building drugs like Fosamax and anti-inflammation steroids Cortef and cortone can be deplete calcium in the body. You can help prevent calcium deficiency by eating foods rich in calcium. Foods rich in calcium are Kale, Cabbage, Dairy, and broccoli, if you do not consume several servings a day of these vegetables you might consider taking a calcium supplement.

Coenzyme Q10

Coenzyme Q10 is an enzyme vital to the creb’s cycle (Energy production cycle in the body), if you are taking cholesterol medication Statins such as Lipitor, Lescol, Mevacor, Pravachol, or Zocor you will be at risk of Coenzyme Q10 depletion. Also, Sulfonylureas drugs such as Amaryl, DiaBeta, and Glucotrol for diabetics, you can be at risk. Eating oods high in coenzyme Q10 can help prevent COQ10 deficiency. The foods containing CoQ10 are Mackerel, red beets, sardines and organ meats, if you do not consume several servings of these meats and vegetables you might consider taking additional Coenzyme Q10 supplements available at any health food store.

Folic Acid

Folic Acid is a B Vitamin vital to both men and women but especially women in child bearing ages. If you are taking cholesterol meds, pain relief medications or diabetic medication such as Questran, Welchol, Celebrex, and Glucophage you may be at risk of Folic Acid depletion. The following are Foods high in Folic Acid. Broccoli, peas, beans, leafy greens, oranges and whole grains all have a good amount of folic acid in them. Folic Acid is relatively inexpensive you can find it at any health food store in 400mcg and 800mcg doses.

Magnesium

Magnesium is vital for muscle relaxation and bone building, if your taking diuretics bone building or steroidal anti-inflammation drugs you might be at risk of magnesium depletion. Foods high in magnesium are leafy greens, lean meat, beans, nuts whole grains, and seafood. Recent studies have suggested that 40% of the population are low in magnesium already, taking prescription drugs that delete magnesium can put one at risk for disease related to magnesium deficiency.

Potassium

Potassium is needed for proper nerve and muscle function. Also, potassium is essential for proper heart function. Prescription drugs that reduce potassium in the body are diuretics that reduce excess fluid and reduce blood pressure, Levodopa that is for parkinsons disease, and Steroidal anti-inflammation drugs. The list of foods high in potassium are as follows: bananas, dates, brown rice, garlic, nuts, avocados, and spinach. You can also find potassium in your local vitamin store usually selling at 99mg per capsule.

Vitamin A

Vitamin A is the next vitamin under attack, essential for proper eye development and immune system function, Vitamin A can be depleted by bile acid sequestrants, steroidal anti-inflammatory drugs, and Xenical. Xenical, a fat blocker, can also affect vitamin D and vitamin E. Foods high in vitamin A are as follows: Fish COD and SALMON, Liver and Dairy.

Thiamin (B-1)

Thiamin (B-1) is involved in numerous body functions, including: nervous system, muscle functioning and carbohydrate metabolism to name a few. Drugs that may reduce B-1 in the body are Antibiotics that help fight infections and diuretics. Foods high in B-1 and other B Vitamins are nuts and whole grains. You can find single B vitamins or B complexes at your local health food store. B vitamins are vital for proper stress management in the body as well they are essential keeping your body healthy and taken daily can help prevent drug related deficiencies.

Riboflavin (B-2)

Riboflavin (B-2) is required for cell growth and release of energy, formation of red blood cell, and synthesis of antibodies. Drugs that can delete riboflavin is Elavin for migraines. Foods high in Riboflavin are Dairy, lean meat, broccoli, and whole grains. B-2 can be found at your local Vitamin Store.

pyridoxine (B-6)

Vitamin B6 helps the body process protein and carbohydrates in food and helps produce hemoglobin (red blood cells). High cholesterol medications like bile acid sequestrants and steroid anti-inflammation drugs delete B-6 in the body. Foods high in Vitamin B-6 are Fish, leafy greens, bananas, and potatoes.

Vitamin C

Vitamin C is a great antioxidant to protect your body from free radical damage, helps strengthen blood vessels and reduce the incident of bruising when you bump your arms and legs on something. Diuretics and steroidal anti-inflammatory drugs deplete the body of Vitamin C, if you are taking these types of drugs make sure you consume lots of broccoli, citrus, potatoes, tomatoes and strawberries. Additional supplementation of vitamin C can help as well. Vitamin C can be found at any health food store.

Vitamin D

Vitamin D is important for strong bones and teeth and recent studies suggest Vitamin D may even help fight some kinds of cancer. If you’re taking barbiturate sedatives like Butisol and Phenobarbital for anxiety or insomnia or blood pressure and steroidal anti-inflammatory drugs you could be at risk for disease involving vitamin D depletion. Sunlight is the primary way our bodies produce vitamin D and with our fast life styles nobody has time to lay in the sun for 30min a day, if you live in the north you receive very little vitamin D from the sun. Supplementing Vitamin D is essential for optimal health, available in 400IU and 1000IU doses.

Zinc

Zinc is essential for proper immune system function, hair, skin and nail formation. Taking anti-acids like Pepcid, prilosec, tagamet and zantec, also diuretics, and steroidal anti-inflammatory drugs will deplete your body of the essential mineral zinc. Zinc is found in lean meat and seafood, also can be purchased in 10mg – 100mg doses in your local vitamin store.

These are only a few of the essential vitamin and minerals that prescription drugs deplete from the body. It is important to eat your fruits and vegetables with every meal of the day. Most Americans do not eat the daily recommended fruits and vegetables required to stay healthy so alternative vitamin supplements are needed more and more every day. Biochemists have found that the nutritional values of fruits and vegetables have been steadily declining over the past 40 – 50 years due to the fast growing varieties the farmers are growing today. If you do not consume the recommended servings of Fruits and Vegetables consider taking a multivitamin supplement every day.

If you’re not currently on a prescription drug and considering taking one please consult your doctor about all the known side effects and health issues that might result form taking the drug remember knowledge is power.

It’s not easy to eat right, but when you are going out of your way to eat healthy you should be sure that you’re getting the most from your foods. One important issue regarding vitamins is that some foods lose their vitamin content when they’re not handled properly.

Raw is better. It’s a simple fact of fruits and vegetables that cooking tends to damage vitamin content. If you have the choice between eating raw apples and applesauce, you’ll find that raw apples generally retain more of their natural vitamins. But are those raw vegetables and fruits always going to provide you with the vitamins you need? Not necessarily.

Read the label of processed foods. Many manufacturers fortify their processed foods with vitamins. In some cases, you may find that the applesauce actually has more vitamins and a higher content than a raw apple. It’s important to note that the vitamins you’re getting from the applesauce aren’t natural to the apple, but they’re present nonetheless.

It’s easy to tell the vitamin content of your favorite breakfast cereal, the fruit juice you had for a mid-morning snack or that granola bar you had on the way home from work. You tend to watch what you eat, so you also read those labels to be sure you’re eating snacks that are high in the vitamins you most need for your body. But what happens when you grab an apple? Most fresh fruits don’t come with a label so it’s sometimes difficult to know just what you’re eating. You’ll find some very helpful charts that list vitamin content of most fruits and vegetables, but keep some important facts in mind.

• Harvesting and handling matter. The harvesting time and practices may enhance or decrease the actual vitamin content of individual fruits and vegetables.
• Variety counts. An apple isn’t necessarily an apple. Different varieties have different vitamin content. The same is true of most fruits and vegetables.
• Cooking practices make a difference. Though fried vegetables will typically have a lower vitamin content than raw, the type of oil used to do the frying also makes a difference. Different oils have different vitamins and add (or detract) from the vegetables.

If you’re really looking to get the most from particular vegetables, fruits and other products, take time to do some research into the particular food you’re interested in or the vitamins you’re looking to increase. You may be surprised to find out that handling, cooking and choosing make a big difference in the vitamins you actually consume.

In the beginning, God created all-natural whole vitamins, which were available directly from vegetables and fruits. Then man depleted earth’s soil, robbing our foods of their natural nutrients.

Apples, peaches, and pumpkin pie became less delicious and not as nutritious as Eden intended. No problem. Just add sugar, and artificial flavoring, and… voilà! To supplement our foodless foods, men invented vitamins. Then scientists said, “Let’s create synthetic vitamins!” That way, they’ll be really cheap to manufacture and hopefully just as good as those expensive all-natural vitamins.

WRONG!

We now know that synthetics vitamins are not as good as all-natural vitamins. Not even close.

To demonstrate the point, experiments have shown that when polarized light is placed through synthetic vitamins, the light acts much differently than when it is placed through whole vitamins. When polarized light is placed through whole vitamins, the light beam bends to the right. When this same light passes through a synthetic vitamin, the beam splits in half.

Science has not created a vitamin equivalent to nature’s whole vitamins. Synthetic vitamins only give you half the biological activity as whole vitamins. In fact, research shows that synthetic vitamins can actually be dangerous to your health!

Nevertheless, most vitamins on the market today use stripped down synthetic vitamins rather than whole vitamins coming straight from vegetables and fruits! The reason is simple; synthetic vitamins are much cheaper to manufacture. Health-conscious individuals need to appreciate the importance of giving their bodies whole vitamins, along with other critical nutrients.

DANGER: ASCORBIC ACID
A perfect example is Ascorbic Acid, the synthetic form of Vitamin C. Ascorbic Acid can actually harm the body by thickening the arterial walls of the heart by as much as two and a half times! Beware of Ascorbic Acid!

DANGER: SYNTHETIC VITAMIN E SUCKS
Another example is synthetic Vitamin E. Taking the synthetic form of Vitamin E has been proven to actually suck vitamins and minerals right out of your bones. Synthetic Vitamin E can do more harm than good!

Face facts: there’s just no substitute for All-Natural Whole-Food Vitamins and Minerals. The human body needs everything from A to Zinc, all in the right proportion. Taber’s Medical Dictionary says vitamins are essential for normal metabolism, growth and life of the body. They are indispensable for the maintenance of health. Until recently, there has been some debate regarding the need for vitamin supplements. However, studies from The Journal of American Medical Association concluded that every individual should take a multi-vitamin every single day, thus ending the controversy.

Your body begins to pay the price as it tries to compensate for nutrient deficiencies. Eventually, poor nutrition can lead to devastating consequences. Some people treat their body as if it were invincible.

Don’t be deluded. Your health is priceless. Give your body what it needs and deserves. Bottom line, getting the proper nutrients and micronutrients each day is critical to maintaining good health.

NOTES:

Taber’s Cyclopedic Medical Dictionary, Edition 16. F.A. Davis Company: Philadelphia,1989, p. 2000.

JAMA 2002; 287:3116.

Vinson, J.A., Bose P. Comparative Bioavailability to Humans of Ascorbic Acid Alone or in a Citrus Extract. American Journal of Clinical Nutrition, 1998, Vol 38, No 3, p. 601-604.

Vinson, J.A., and Hsu. Effect of Vitamin A,E, and a citrus extract on in vitro and in vivo Lipid Peroxidation.” Medical Science Research, 1992, 20, 145-146.

Duke, James. Handbook of Chemical Constituents of Grasses, Herbs, and other Economical Plants. CRC Press, Boca Raton, 1992.

The nutrients in Veriuni’s Advanced Liquid Nutrition are up to 98% absorbable. This is a large difference when compared to capsules or hard compressed “horse pills” that can have an absorption rate as little as 5-10%. Not only are those pills hard to swallow and so often give that unfavorable vitamin aftertaste, they aren’t nearly as effective as a liquid. Why waste money when all you really need is Veriuni Liquid Nutrition? It is as easy as one ounce per day!

Advanced Liquid Nutrition is a truly unique dietary supplement because one ounce contains nearly every daily nutrient required for protracted health. Read the label carefully! 77 plant derived minerals, 13 vitamins, 18 amino acids, 12 herb and 7 other nutrients are incorporated in this great tasting product.

NOTE: Plant derived minerals should not be confused with metallic minerals which come from clay, ground up rocks and soil, sea water, or the Great Salt Lake.

So if you’re someone that dreads taking capsules or tablets for your daily nutritional supplement, Veriuni Liquid Nutrition is the answer. The nutrients in Veriuni Liquid Nutrition come from natural sources, such as the plant derived colloidal minerals. They are easily recognized by the body and are absorbed at their maximum capacity.

Veriuni’s Advanced Liquid Nutrition multivitamin supplement contains nearly every daily nutrient required for prolonged health-all in a single, concentrated, delicious, peach-flavored, one-ounce dose.
Order your family’s supply today…Don’t gamble with your health.

Size: 32 oz. Serving Size: 1 oz. Servings Per Container: 32 Suggested Usage
Adults take one to two fluid ounces with or after meals daily. Children take one teaspoon daily for each 20 pounds of body weight, not to exceed one fluid ounce. Nutrients/Ingredients Per Serving D.V. Calories 10 Sodium <5 mg Total Carbohydrate (Sugars) 3 g 1%* Vitamin A (as vitamin A Palmitate) 5,000 IU 100% Vitamin C (as Ascorbic Acid) 60 mg 100% Vitamin D (as Cholecalciferol) 400 IU 100% Vitamin E (as Alpha Tocopherol Acetate) 30 IU 100% Thiamin (as Thiamin Mononitrate) 1.5 mg 100% Riboflavin 1.7 mg 100% Niacin (as Niacinamide) 20 mg 100% Vitamin B6 (as Pyridoxine Hydrochloride) 2 mg 100% Folic Acid 400 mcg 100% Vitamin B12 (as Cyanocobalamin) 6 mcg 100% Biotin 300 mcg 100% Pantothenic Acid (as Calcium Pantothenate) 10 mg 100% Inositol 10 mg * Citrus Bioflavanoids 5 mg * CoQ10 3 mg * Aloe Vera (Inner Fillet;200:1conc.) 1 mg * Amino Acid Complex (Lysine, Alanine, Arginine, Aspartic Acid, Cystine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Methionine, Phenylalanine, Proline, Serine, Threonine, Taurine, Tyrosine, Valine) 10 mg + Herbal Complex
(Green Tea extract, Ginkgo Biloba leaf, Red Raspberry Extract, Grape Seed extract, Pau d’ Arco Bark extract, Suma (Pfaffia Paniculata (Mart.) Kunze) root, Grape Skin extract, White Willow Bark extract, Nopal Cactus Fiber, Myrrh, Cat’s Claw powder extract, Chuchuhuasi, Bilberry, Hawthorne Berry) 10 mg + Nothing * Percent Daily Values are based on a 2,000 calorie diet + Daily Value not established

Other Ingredients: Purified Water, TRC Plant Derived Minerals Blend, Crystalline Fructose, Natural Flavors, Natural Colors, Citric Acid, Sodium Benzoate (retards spoilage), Potassium Sorbate (retards spoilage), Natural Polysaccharide Fiber, Citrus Pectin, Bromelain, Royal Jelly. 32 oz. Bottle ($31.95)

“Animals are my friends and I don’t eat my friends” was how George Bernard Shaw explained his vegetarian diet. Albert Einstein said that the adoption of “the vegetarian manner of living…would most beneficially influence the lot of mankind.”

Whether you are interested in vegetarianism because of lofty moral ideals such as those held by Shaw and Einstein, or because you just want to lose weight and feel better physically you are not alone. Throughout the world there is a growing interest in vegetarianism.

Let’s take a look at the main reasons for being a vegetarian.

Physical: There is a long list of modern diseases that are aggravated by meat eating: colon cancer, heart disease, kidney disease, arthritis and gout top the list.

In addition, many toxins accumulate in meat, as animals are on the top of an agricultural food chain that is heavily dependent on chemicals and pesticides. Added to the chemicals of the environment, are the hormones secreted into an animal’s bloodstream as it faces death. “The flesh of an animal is loaded with toxic blood and other waste products,” was how the Nutrition Institute of America described it.

If that isn’t enough to make you think about trying a vegetarian diet, there is more

You Can Live Without Meat: You can get all the vitamins, minerals and even protein that you need without eating any meat products. A diet of fruits, vegetables, whole grains, and dairy products will certainly provide you with what you need. And such a diet is not boring. Have you ever tasted an elaborate vegetarian Indian dinner, or vegetarian Chinese cuisine, or vegetarian Italian food?

While it is possible to be vegetarian and also be fat, it is much harder! A vegetarian diet is not a fad diet that you will do for a period, but something you can follow and enjoy for your whole life.

But there are more reasons why a vegetarian diet makes sense.

Moral and Social Reasons: We all love our cats, dogs, and house pets. We regard them as beautiful creatures who are part of our family. Other animals, cows, sheep, pigs, chickens ducks, etc. are also beautiful creatures and they too want to live. If we can live our lives without killing them, then why should we?

Finally, our Mother earth is small and has limited resources. Feeding humanity with meat takes a big toll on the environment. It makes more sense for us to get nourishment from plant proteins rather than growing grains and then feeding it to animals. Every year millions of people die of hunger in the developing countries, while thousands die of avoidable diseases in the developed countries due to overeating the wrong kind of food. Surely, in the 21st Century, we can do better than this. The spread of the vegetarian diet may be the best way to correct this crazy imbalance.

So, think about it, and try out a vegetarian diet. It will help you to slim down, feel great physically and connect you with the other living beings on planet Earth.

While it¡¯s still controversial which one is better, most recent study shows one definite advantage of vegetable protein over meat protein is that plant protein can help lower blood pressure. Those who consume a lot of vegetable protein have lower blood pressure.

Researchers at Imperial College London did a survey on nearly 4700 people from the UK, the US, Japan and China. They found that the more vegetable protein the subjects said they had, the lower their blood pressure.

The report published in the journal Archives of Internal Medicine suggested vegetarians tend to be lighter than non-vegetarians, and that the amino acids and magnesium found in plant protein may play roles in lowering blood pressure.

Since the study shows plant protein has some benefits that meat protein lacks, it is recommended we add some amounts of vegetable protein in our diet for better health. Good sources of vegetable protein include whole grains such as corn, wheat, oats, milo, barley, soya products such as tofu, soya milk, nuts and seeds like peas, beans, peanuts, almonds, pipe nuts etc. A well balanced diet including certain amounts of plant protein is definitely better than a diet that gets dietary protein from meat only.

Diabetes mellitus is a nutritional disorders, characterized by an abnormally elevated level of
blood glucose and by the excretion of the excess glucose in the urine. It results from an absolute
or relative lack of insulin which leads to abnormalities in carbohydrate metabolism as well as in
the metabolism of protein and fat.
Diabetes is a disease known to the medical world since time immemorial. Its incidence is ,
however, much higher at present than ever in the past. This is especially true in case of more
advanced countries of the world due to widespread affluence and more generous food supply.
The most commonly-used screening tests are the determination of the fasting blood glucose
level and the two-hour postprandial, that is after a meal. The normal fasting blood sugar content
is 80 to 120 mg. per 100 ml. of blood and this can go up to a level of 180 mg. per 100 ml. of
blood two hours after meals. Anything above these norms can be termed diabetic levels.
Diabetes occurs in all age groups, from young infants to the elderly. The greatest incidence
occurs in middle or older aged persons. It is estimated that 80 to 85 per cent of all individuals
with diabetes mellitus are 45 years of age or older.
Symptoms
The word diabetes is derived from the Greek word meaning “to siphon to pass through”, and
mellitus comes from the Latin word “honey”. Thus two characteristic symptoms, namely, copious
urination and glucose in the urine give the name to the disease. The normal volume of urine
passed daily is about one and a half litres. The urine is of a pale colour, has an acidic reaction
and sweetish odour. The quantity of sugar present in it varies from one-and-quarter decigram to
two and-a-half grams the total per day in many cases reaching as much as one kg in 15 litres of
urine.
A diabetic feels hungry and thirsty most of the time, does not put on weight, though he eats
every now and then, and gets tired easily, both physically and mentally. He looks pale, may
suffer from anaemia, constipation, intense itching around the genital organs, palpitations and
general weakness. He feels drowsy and has a lower sex urge than a normal person.
Causes
Diabetes has been described by most biological doctors as a “prosperity” disease, primarily
caused by systematic overeating and consequent obesity. Not only the overeating of sugar and
refined carbohydrate but also of proteins and fats, which are transformed into sugar if taken in
excess, is harmful and may result in diabetes. Too much food taxes the pancreas and eventually
paralyses its normal activity. It has been estimated that the incidence of diabetes is four times
higher in persons of moderate obesity and 30 times higher in persons of severe obesity.
Grief, worry and anxiety also have a deep influence on the metabolism and may cause sugar to
appear in the urine. The disease may be associated with some other grave organic disorders
like cancer, tuberculosis and cerebral disease. Heredity is also a major factor in the development
of the disease. It has been rightly said, ” Heredity is like a cannon and obesity pulls the trigger.”
Treatment
Any successful method of diabetes treatment should aim at removal of the actual cause of the
disease and building up of the whole health-level of the patient. Diet plays a vital role in such a
treatment. The primary dietary consideration for a diabetic patient is that he should be a strict
lacto-vegetarian and take a low-calorie, low-fat, alkaline diet of high quality natural foods. Fruits,
nuts and vegetables, whole meal bread and dairy products form a good diet for the diabetic.
These foods are best eaten in as dry a condition as possible to ensure thorough salivation
during the first part of the process of digestion.
Cooked starchy foods should be avoided as in the process of cooking the cellulose envelops of
the starch granules burst and consequently, the starch is far too easily absorbed in the system.
The excess absorbed has to be got rid of by the kidneys and appears as sugar in the urine. With
raw starchy foods, however, the saliva and digestive juices in the small intestine regulate the
quantities required to be changed into sugar for the body’s needs. The unused and undigested
portion of raw starchy foods does not become injurious to the system, as it does not readily
ferment.
The diabetic should not be afraid to eat fresh fruits and vegetables which contain sugar and
starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is
well tolerated by diabetics. Fats and oils should be taken sparingly, for they are apt to lower the
tolerance for proteins and starches. Emphasis should be on raw foods as they stimulate and
increase insulin production. For protein, home- made cottage cheese, various forms of soured
milks and nuts are best. The patient should avoid overeating and take four or five small meals a
day rather than three large ones.
The following diet should serve as a guideline.
Upon arising : A glass of lukewarm water with freshly squeezed lemon juice.
Breakfast : Any fresh fruit with the exception of bananas, soaked prunes, a small quantity of
whole meal bread with butter and fresh milk.
Lunch : Steamed or lightly cooked green vegetables such as cauliflower, cabbage, tomatoes,
spinach, turnip, asparagus and mushrooms, two or three whole wheat chapatis according to
appetite and a glass of butter-milk or curd.
Mid-afternoon : A glass of fresh fruit or vegetable juice.
Dinner : A large bowl of salad made up of all the raw vegetables in season. The salad may be
followed by a hot course, if desired, and fresh home-made cottage cheese.
Bedtime Snack : A glass of fresh milk.
Flesh foods find no place in this regimen, for they increase the toxaemic condition underlying the
diabetic state and reduce the sugar tolerance. On the other hand, a non-stimulating vegetarian
diet, especially one made up of raw foods, promotes and increases sugar tolerance.
Celery, cucumbers, string beans, onion and garlic are especiallybeneficial. String bean pod tea
is an excellent natural substitute for insulin and highly beneficial in diabetes. The skin of the
pods of green beans are extremely rich in silica and certain hormone substances which are
closely related to insulin. One cup of string bean tea is equal to one unit of insulin. Cucumbers
contain a hormone needed by the cells of the pancreas for producing insulin. Onion and garlic
have proved beneficial in reducing blood sugar in diabetes.
Recent scientific investigations have established that bitter gourd (karela) is highly beneficial in
the treatment of diabetes. It contains an insulin-like principle, known as plant-insulin which has
been found effective in lowering the blood and urine sugar levels. It should, therefore, be
included liberally in the diet of the diabetic. For better results, the diabetic should take the juice
of about 4 or 5 fruits every morning on an empty stomach. The seeds of bitter gourd can be
added to food in a powdered form. Diabetics can also use bitter gourd in the form of decoction
by boiling the pieces in water or in the form of dry powder.
Another effective home remedy is jambul fruit known as jamun in the vernacular. It is regarded in
traditional medicine as a specific against diabetes because of its effect on the pancreas. The
fruits as such, the seeds and fruit juice are all useful in the treatment of this disease. The seeds
contain a glucoside ‘jamboline’ which is believed to have power to check the pathological
conversion of starch into sugar in cases of increased production of glucose. They should be
dried and powdered. This powder should be taken mixed in milk , curd or water.
The patient should avoid tea, coffee and cocoa because of their adverse influence on the
digestive tract. Other foods which should be avoided are white bread, white flour products, sugar
tinned fruits, sweets, chocolates, pastries, pies, puddings, refined cereals and alcoholic drinks.
The most important nutrient in the treatment of diabetes is manganese which is vital in the
production of natural insulin. It is found in citrus fruits, in the outer covering of nuts, grains and in
the green leaves of edible plants. Other nutrients of special value are zinc, B complex vitamins
and poly-unsaturated fatty acids.
Exercise is also an important factor in the treatment of diabetes. Light games, jogging and
swimming are recommended. Yogic asanas such as bhujangasana, shalabhasana,
dhanurasana, paschimottanasana, sarvangasna, halasana, ardha-matsyendrasana and
shavasana, yogic krisyas like jalneti and kunajl and pranayamas such as kapalbhati,
anuloma-viloma and ujjai are highly beneficial.
Hydrotherapy and colonic irrigations form a very important part of treatment. The colon should
be thoroughly cleansed every second day or so, until the bowel discharge assumes normal
characteristics. Bathing in cold water greatly increases the circulation and enhances the capacity
of the muscles to utilise sugar.
The diabetic patient should eliminate minor worries from his daily life. He must endeavor to be
more easy-going and should not get unduly worked up by the stress and strain of life.

Diagnosing diabetes symptoms can be difficult in identifying at first, as manifestation of the disease is gradual. Sometimes, because symptoms can also be common to other illnesses, the real illness may be overlooked. Diabetes symptoms may vary, the list may go on and on but not everybody (diabetes patients) has them. There are even some cases that no symptoms may show on some patients.

Diabetes occurs when the body’s ability to react to insulin gets affected. The insulin is your body hormone that allows your blood sugar (glucose) to enter body cells. When too much glucose enters the blood, this leads to the elevated amount of blood glucose, which it can cause glucose spillage towards the urine. This is the primary reason why one of the most classic diabetes symptoms, frequent urination, plagues the patient.

Because elevated glucose level is beyond normal, your body cells are energy-starved and consequently leading to the damage in your nerves, kidneys, eyes, blood vessels and your heart. The increased amount of glucose appears when the sugar of your body falls too low. It then increases production of sugar. This process starts when the pancreas releases the hormone called glucagons. The stored glycogen will be converted back into the glucose by your liver and muscles.

How are diabetes symptoms diagnosed?

Diagnosing diabetes patients may vary, and is based according to the duration and range of the high blood sugar levels. Patients with type 2 diabetes are often diagnosed relatively slowly as compared to people with type 1 diabetes, to which it may take only after weeks or some months. Symptoms may also progress slowly and mildly.

Some of the most specific and common early diabetes symptoms are:

– Skin irritation and diseases
– Skin infections
– Poor skin healing
– Athlete’s foot
– Sexual problem
– Unusual vaginal dryness
– Erectile failure (to male patients)
– Premature menopause (to female patients)
– Absence of menstrual periods
– Paresthesias
– Peripheral neuropathy
– Urinary tract infection
– Blurry vision
– Malaise
– Drowsiness
– Numbness of the hands
– Weight loss or weight gain

Other more extreme diabetes symptoms are:

– Excessive urination
– Excessive thirstiness
– Dehydration
– Weight loss even with an increased appetite
– Tiredness, fatigue, nausea, and vomiting
– Excessive hunger
– More bladder, skin and vaginal infections
– Serious blurry vision
– Headache
– Muscle aches, weakness and cramps
– Acne
– Increased sexual problems because of erectile failure for men, and vaginal dryness for women
– Cessation of menstrual periods

Other diabetes symptoms:

– Gums are bleeding
– Unusual noise or buzzing in the ear
– Feet numbness or tingling
– Skin itching
– Diarrhea
– Confusion
– Depression

Complications associated to diabetes symptoms:

– Kidney diseases
– Diabetic retinopathy
– Sciatica
– Heart diseases and
– Stroke

As those mentioned symptoms might occur at a later time for a patient, the usual situation is delayed scheduling of the check-up. This is not a good idea as complications may increase over time, making it even harder to treat and manage the disease. In this case, it is extremely important to check with the doctor in as early as possible to prevent more damage to the body. Another, it is important to note that diabetes is one of the lifelong diseases, and one that does not infect other people upon contact.

Many people may not take notice of diabetes symptoms because so many of them don’t seem serious enough to attach to an actual disease. Feelings of nausea, for instance, are felt by so many people so often and for such a wide variety of reasons that most people never even think to associate it with diabetes. And because we all seem to be working longer hours than ever before and having to get up earlier in an attempt to avoid spending an hour or two in traffic, feelings of fatigue and tiredness are usually associated with the price of living in the 21st century. Even the need to urinate more frequently usually goes unnoticed. The fact is, however, that all of these can point to the onset of diabetes.

One of the problems associated with recognizing diabetes symptoms is that the Type I version of the disease builds gradually. The first thing you may notice is the tiredness. While precious few of us don’t experience occasional bouts of fatigue, diabetes-related tiredness tends to be more noticeable. For one thing, the tiredness isn’t occasional; it lingers on and on. Even so, it may be very easy to ignore the severity of the fatigue and fail to associate it with diabetes.

Very often, a diabetes patient won’t begin to question his health until subsequent symptoms appear. The extreme fatigue begins to be accompanied by frequent thirst. Not just the usual kind of thirst where you may finish off a 20 ounce bottle in less than an hour, but an unusual thirst where you may go through two or more 20 ounce bottles in an hour.

But even a sudden spike in thirst can often be attributed to something else, such as perhaps the heat. Less likely to be so casually ignored, however, is one of the more extreme diabetes symptoms. Many patients experience feelings of intense hunger while they are losing weight. This is a symptom that is not typical of normalcy. Most people who are not on a diet and who are eating regularly don’t feel continually hungry while also losing weight. At this point, most people who have been ignoring other symptoms sit up and take notice. Additional diabetes symptoms that people tend to take notice of include blurred vision, frequent infections and sores that either take a long time to heal or don’t heal at all.

One of the problems in diagnosing diabetes is that not everybody experiences the same symptoms. Another problem is that symptoms can vary depending on whether you are suffering from Type I or Type II diabetes. Although both types share certain symptoms such as frequent urination, dry mouth and increased thirst, there are other symptoms that are usually unique to each type. For instance, weight loss with continued hunger is primarily associated with Type I. On the other hand, leg pain and yeast infections are common symptoms of Type II.

Special areas in the pancreas gland, the Islets of Langerhans, produce a hormone called insulin. This hormone is a protein of small size. Insulin stimulates muscle cells and other body cells to take up glucose from the blood and convert the glucose to glycogen, a kind of starch, and then store the glycogen. By need the body cells convert the glycogen to glucose and use it as fuel. In this way insulin keeps the glucose level in the blood at a normal size.

By diabetes type 2, the cells in the body do not react properly by stimulation from insulin. Therefore they do not take in enough glucose from the blood to store it or to use it as energy source. This condition is called insulin resistance. The amount of glucose in the blood therefore rises. Also the insulin production can rise to regulate the glucose amount down, but this effort to reduce the blood glucose is not effective enough. If the disease persists for many years, the insulin production may tire out, so that the amount of secreted insulin decreases.

THE CAUSES AND MECHANISMS OF DIABETES TYPE 2

The exact mechanism that causes the disease is not known. There may be an autoimmune response to insulin or to the molecules on the cell surfaces that the insulin connects to. However, these lifestyle factors can cause the disease:

-Too high consume of sugar and fat
-Over-weight
-Too less exercise over many years.

Therefore diabetes type 2 can be prevented by a right diet and with regular exercise.

When the glucose uptake into the body cells is reduced, but glucose instead accumulates in the blood, the following physiological effects occur:

-The body cells do not get enough fuel for the work they shall do.
-The molecular thickness (osmality) of the blood increases. This causes water to be pulled out from the body tissues and into the blood. The tissues thus get dried out and the urine production increases.
-The tissues begin to break down protein and fat to get energy, causing weight loss and muscular reduction.

The symptoms of diabetes type 2 are a consequence of these mechanisms.

THE SYMPTOMS OF DIABETES TYPE 2

Diabetes type 2 is the most common kind of diabetes, actually 10 times more common than diabetes type 1, where the insulin production is reduced or stopped. The disease usually appears after the age of 50, but the high sugar and fat consume in western countries nowadays also causes young persons to acquire the disease. Symptoms of diabetes type 2 come gradually. The symptoms are.

-Increased urine production
-Dehydration, that is a lack of water in the body
-Abnormal high thirst
-Dry mouth
-Increased appetite
-Slow healing of physical injuries
-Itching in the skin
-Infections caused by yeasts
-Impaired vision

In the long turn, the disease can cause atherosclerosis with blood vessel narrowing, heart disease and stroke.

THE TREATMENT OF DIABETES TYPE 2

The treatment of diabetes type 2 is most often diet with a low sugar amount and weight reduction. These measures will lighten the burden upon the blood sugar control of the body so that it manages to normalize the blood sugar levels. If this does not work good enough, medicines to lower the blood sugar is used.

If the insulin production is reduced, insulin injections are also used.

There are also natural products in the market that can help to normalize the blood sugar level by diabetes type 2. Those products cannot heal the disease, but they can help the body to regulate the blood sugar. These products contain minerals that are working components of enzymes that stimulate the glucose metabolism in the body. They also contain herbs that have been used for a long time in traditional medicine to regulate the glucose level and have proven their effects in scientific studies.

Special areas in the pancreas gland, the islets of Langerhans, produce a hormone called insulin. This hormone is a protein of small size. Insulin stimulates muscle cells and other body cells to take up glucose from the blood and convert the glucose to glycogen, a kind of starch, and then store the glycogen. By need the body cells convert the glycogen to glucose and use it as fuel. In this way insulin keeps the glucose level in the blood at a normal size.

By diabetes type I the cells producing insulin are destroyed. Then less glucose is taken up from the blood into the body cells and utilized there, and glucose accumulates in the blood.

THE CAUSES AND MECHANISMS OF DIABETES TYPE I

The cause of the disease is not well known. An auto-immune response attacking the insulin producing cells in the langerhansian islets may be a cause. Virus infection may be another cause. The disease also is to some extend inherited.

When the glucose uptake into the body cells is reduced, but glucose instead accumulates in the blood, the following physiological effects occur:

-The body cells do not get enough fuel for the work they shall do.
-The molecular thickness (osmality) of the blood increases. This causes water to be pulled out from the body tissues and into the blood. The tissues thus get dried out and the urine production increases.
-The tissues begin to break down protein and fat to get energy, causing weight loss and muscular reduction.

The symptoms of diabetes type 1 are a consequence of these mechanisms.

SYMPTOMS OF DIABETES TYPE 1

The disease often starts suddenly. Often children or young people are attacked by the disease. The lack of insulin causes an increased amount of blood sugar. Early symptoms of the disease are:

-Increased urine production
-Dehydration (lack of water in the body)
-Abnormally high thirst as a consequence of increased urine production
-Dryness in the mouth
-An abnormal high appetite
-Feeling extremely tired and weak
-Weight loss, even when one eats well
-Impaired vision

If the blood sugar level is not stabilized to a normal value, there will be an accumulation of chemicals in the body called ketones, and this condition is called diabetic ketoacidosis. This serious condition can lead to coma and death. The signs of ketoacidosis are:

-Vomiting,
-Pain in the stomach
-Rapid breathing,
-High pulse rate
-Somnolence (abnormal tendency to sleep)

In the long term, diabetes type 1 can severely hurt the blood vessels in vital organs. This can further cause damage to the heart, eyes, kidneys or other body organs.

TREATMENTS OF DIABETES TYPE 1

Diabetes type 1 is treated with insulin injections. Implanting insuline cells in the pancreas is an experimental treatment. Another experimental treatment is to implant stem cells in the pancreas that can develop into new insulin producing cells.

Another important module of the treatment is regulation of the amount of sugar and fat consumed through the diet so that it fits together with the insulin-amount injected. Also regular monitoring of the blood sugar level to regulate the insulin amount is an important part of the treatment.

There are also natural products in the market that can help to normalize the blood sugar level by diabetes type 2. Those products cannot heal the disease or replace insulin injections, but they can help the body to regulate the blood sugar level. These products contain minerals that are working components of enzymes that stimulate the glucose metabolism in the body. They also contain herbs that have been used for a long time in traditional medicine to regulate the glucose level and that have proven their effects in scientific studies.

One of the great things about the Internet is that it’s created a global community for discussions of topics such as diabetes. You’ll find there are a number of forums that will allow you to talk to others facing your situation.

If you or someone you love has been diagnosed with diabetes, one of your first steps will likely be to find a glucose meter. There are some things to keep in mind as you make your decision because this piece of equipment is likely to be part of your life for the foreseeable future.

A glucose meter (or glucometer) is a medical device for determining the approximate amount of glucose in a drop of blood obtained by pricking the skin with a lancet. Glucose meters are portable and designed for use by ordinary people, especially those with diabetes.

There are now dozens of models of glucose meters. Typical features common to most. The average size is now approximately the size of the palm of the hand, though some are smaller or a bit larger. They are battery-powered. A consumable element containing chemicals which react with glucose in the drop of blood is used for each measurement. For most models this element is a plastic test strip with a small spot impregnated with glucose oxidase and other components. Each strip can only be used once and is then discarded.

Cost is a major issue for most people, but there’s good news if you have any kind of medical insurance. A glucose meter is typically considered to be a vital part of medical treatment and insurance companies often pay for a portion or the entire cost of the meter. At the same time, there is sometimes a limit on the amount the insurance company will pay, and that may severely limit your options.

While cost is naturally important, remember that you’re going to be living this life from now on. Finding a cheaper glucose meter that requires a more serious stick for blood may seem like the best option when you’re writing the check for the meter, but the tedium of the daily stick may negate that cost in the long run.

There are some companies out there that help with the cost of a glucose meter if you meet specific income guidelines. This may be a good answer if your quandary about which meter to buy is purely based on financial restraints. Remember that Medicare often pays on this important testing equipment as well. Your doctor, druggist or representative of a local medical supply company may also be good sources of information about how to find the best deals and how to get help paying for a glucose meter.

Finding a very inexpensive glucose meter may be the best answer to this situation. If the meter is accurate, it’ll get you through the initial period of adjusting your life to the regular testing of your blood sugar. Then take time to do some research into what’s hot and what’s not in glucose meters. You’ll find that some make absolutely ridiculous claims and you may have to ask some questions to find those companies that produce the glucose meter that will work best for you and your lifestyle.

As the school year winds down, parents of children with diabetes may want to take a few minutes to evaluate their child’s relationship with the school. Was the school staff able to handle any problems that arose this year? “There needs to be really good communication between the parent and the school,” says Virginia Zamudio, R.N., M.S.N., C.D.E. and past president of the American Association of Diabetes Educators.

Assessing how things are going and establishing effective diabetes management at school can yield a variety of positive results, including:

* Promoting a healthy, productive learning environment (when your child is experiencing lows, it is very difficult for him or her to learn)

* Reducing school absences and classroom disruptions

* Creating an effective response in a diabetes-related emergency

The younger the child, the more important it is to check in with the school on a week-to-week basis. Age matters: A recently diagnosed kindergartner will need a much different approach than the one you’d take with a high school senior who has been managing diabetes since childhood.

At every age, however, you should talk with your child regularly about how things are going. In a little heart-to-heart, you might help him or her become adept at recognizing signs of trouble and asking for help if and when it’s needed. You also have to give school personnel enough information so that you can trust they will look out for your child’s welfare.

Provide the school with an individual action plan from your child’s doctor that gives instructions on: testing, shots, oral medications for low blood sugar problems, dietary requirements (e.g., need for snacks), and explicit plans for handling low and high blood sugar.

“If the nurse isn’t available, even the bus driver and other school personnel need to be able to recognize if your child is having symptoms of hypoglycemia and offer a form of quick-acting sugar,” Zamudio says. Work to establish an overall diabetes-friendly environment. The American Diabetes Association’s Safe at School campaign recommends that capable students should be allowed to self-manage their diabetes in the classroom and during school activities. To learn more about diabetes management at school, go to diabetes.org/advocacy-and-legalresources/discrimination/school/safeschool.jsp

Open communication between you, your child and the school staff is the key. With a diabetes management plan in place at school, you and your child can rest easier knowing the right care will be given when it’s needed.

Writer: Kalia Doner
©Diabetes Focus, Second Quarter

It is another case of a home remedy waiting to be discovered. A new study suggests that a traditional Indian diabetes herb treatment lowers blood sugar and insulin levels as well as today’s prescription drugs.

39 healthy adults received extracts of the herb Salacia oblonga with promising results. Insulin and blood glucose levels were lowered by a maximum of 29 and 23 percent, respectively. These reductions occurred when test subjects received the largest dose of the herb extract (1,000 mg).

“These kinds of reductions are similar to what we might see with prescription oral medications for people with diabetes,” said Steve Hertzler, a study co-author and an assistant professor of nutrition at Ohio State University.

Salacia oblonga is an herb native to regions of India and Sri Lanka. Researchers found that it can bind to intestinal enzymes that convert carbohydrates into glucose. If the herb binds to these enzymes before the enzymes can turn carbs into glucose, then less glucose sugar enters the bloodstream. Therefore less insulin is required.

“Lowering blood glucose levels lowers the risk of disease-related complications in people with diabetes,” Hertzler said. “Also, poor compliance with diabetes medications often hinders the effectiveness of these drugs. It may be easier to get someone to take an herb with food or in a beverage, as opposed to a pill.”

Although this study was performed on healthy adults, the researchers also want to study the effects of the Salacia oblonga herb in diabetic patients.

Hertzler also commented that, “A lot of studies show that lowering blood sugar levels reduces the risk for all kinds of diabetes-related complications, such as kidney disease and nerve and eye damage. We want to see if this herb has this kind of effect.”

The herb caused an intestinal gas side effect. Researchers measured hydrogen and methane levels in the breath of study participants for a two-day period following each test. Additionally, participants rated the frequency and intensity of any nausea, cramps, or gas they experienced.

The studies will continue, but the herb is difficult to find in the U.S. Some online suppliers do exist.

This study was conducted by Ohio State University (OSU), and supported by the Ross Products Division of Abbott Laboratories in Columbus. It was reported in a recent issue of the Journal of the American Dietetic Association, and on the OSU website at http://researchnews.osu.edu/archive/saloblo.htm where the study researchers can be contacted and the full news release can be found.

A seemingly-obscure herb appears to have the same medicinal properties as some of today’s most-researched diabetes medicines. Just imagine what other home remedy treasures are waiting to be uncovered.

Interested in free home remedies? Learn more by visiting the site listed below.

Diabetes is a chronic disease in which the body is unable to properly control the amount of sugar in the blood. The body cannot control the sugar in the blood due to the lack of the hormone insulin. Diabetes has long reaching and wide ranging health affects for those that suffer from it. Diabetes significantly raises the risk of heart disease and stroke, blindness and kidney failure. Uncontrolled diabetes can lead to death.

It is estimated that over 18 million Americans suffer from diabetes, and of these 18 million it is estimated that nearly one third are unaware they suffer from it.

Diabetes is easily diagnosed using a fasting blood glucose test. This if the most accurate test available. A fasting blood glucose result of 126 or higher indicates diabetes. Generally a fasting glucose test is part of an annual physical for adults.

Type 1 diabetes, or juvenile diabetes, is diagnosed in children and young adults.

Type 2 diabetes is the most common form of diabetes and is usually found in adults over the age of 40. Type 2 diabetes is most likely due to poor diet and overweight as 80% of those with Type 2 diabetes are overweight.

There is still debate about the genetics of diabetes. If both your parents have diabetes of course your risk is higher than if one parent has it. There are also environmental triggers to diabetes. Type 2 diabetes is more closely linked to genetic factors and factors such as poor diet and lack of exercise.

Some of the symptoms of diabetes are unexplained weight loss, lethargy, excessive thirst or excessive hunger, frequent urination, dry skin, slow healing sores, sudden vision changes.

If you find you have diabetes you will need to work very closely with your health care provider in order to keep your sugar levels within acceptable ranges. You’ll start testing your blood sugar at least once a day and keeping the results in a diary. You will need to re-vamp your diet and pay close attention to portion size and meal frequency. A diabetic diet doesn’t necessarily mean you cannot have foods that contain carbohydrates, it means you can’t have them in an unlimited fashion. Exercise done on a regular basis has been found to help control blood sugar levels. It is suggested that those with diabetes should exercise 30 to 60 minutes a day.

Living with diabetes can seem overwhelming at first, and it will take commitment on your part. However, millions of Americans live full and active lives with diabetes.

One of the greatest contributors to the type 2 diabetes epidemic is reckoned to be obesity brought on by our modern lifestyles.

Are you eating yourself into diabetes type 2?

Check if you have these 4 eating habits that could contribute to obesity and possibly make you part of the type 2 diabetes epidemic…

1) Unconscious eating… No, I don’t mean ‘sleep-eating’ (I wonder if there is such a thing?) I’m talking about automatic eating without any conscious thought to what is happening.

How often do you do something else whilst eating? Watching TV; reading a book; reading a magazine or newspaper; listening to music, a radio show or conversation? If you’re anything like me it’s probably a rare occasion when you just sit and have a meal, without interruptions.

A recent study carried out by Penn State laboratory showed pre-school children, who consistently watch TV whilst eating, ate up to 33% more than they did when they had a meal without the TV on.

How much extra do you eat, without realizing it, because you are absorbed in a book or TV program?

2) Eating speed.. Ever finished your meal before others? Ever bolted your food down and then felt bloated afterwards?

In a recent Sky TV program Paul McKenna (the famous hypnotherapist) explained how the simple act of slowing down whilst eating; putting your knife and fork down between mouthfuls, can contribute to weight loss.

Think about it, if you’re eating more slowly you’ll know when you are full. You won’t continue eating and get that uncomfortable bloated feeling. And you won’t put extra weight on.

Watching that program gave me an ‘Aha!’ moment, because that’s exactly what my father has done all his life. It’s a standing joke in the family that he takes so long to eat a meal – he often finishes half-an-hour after everyone else. And guess what? Yep – he’s as skinny as a rake. Wish I could say the same about me!

3) Snacking… Are you really hungry when you snack? Or is it that you “just fancy a bite to eat”?

Snacking is probably one of the biggest contributions to weight gain. It’s not so much the snacking, it’s what you snack on! Cookies /biscuits, chocolate, cakes, snack bars – all these contain massive amounts of sugar that increase the burden on our immune system. If you overload your system with sugar it may not cope, you could end up with insulin resistance and that leads to type 2 diabetes.

Healthy, no added sugar or sugar free snacks are the best options if you MUST snack.

4) Sugary drinks… Do you have a favorite soft drink? If you do, is it a sugar-sweetened drink or a concentrated sugar-rich fruit juice? And, on a hot day, how much do you drink of that favorite? Half-a-liter? One liter?

It’s all added sugar, which not only impacts on your weight, it also impacts on your body’s control of the sugar levels in your blood.

In a recent medical study in the US the results indicated that having just one sugar sweetened drink of fruit juice every day made women more susceptible to becoming part of the type 2 diabetes epidemic, by up to 80%.

So, are you planning to be part of the diabetes epidemic? OK, maybe you’re not PLANNING to… but maybe your unconscious eating habits have got you on that slippery slope to diabetes. A little thought about what you eat, where and how, can reduce the risk for you.