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The many uses of peppermint oil
January 17, 2019 08:07 AM
Common culture associates peppermint and thus peppermint oil with the holiday season. It is common to find it in holiday themed cookies, candies and candles. Ancient cultures, however, viewed peppermint as a substance with powerful medicinal properties. Studies have shown that peppermint can boost energy levels and kill microorganisms. Menthol, which is in peppermint, has been shown to reduce pain as an anti-inflammatory and prevent tumor growth. It also has positive effects for your skin.
"This is because of its menthol component, which has anti-inflammatory and painkilling effects. It also provides some additional help by increasing your pain tolerance."
Read more: https://www.naturalnews.com/2018-12-18-the-many-uses-of-peppermint-oil.html
Here's Why Eating Oatmeal Every Morning Is Beneficial For YourHealth
August 26, 2018 09:53 AM
Oatmeal can be very beneficial to one's health, so including it in every day meals is ideal. Oats are very nutritious containing lots of carbs and fivers. Oats help to lower blood sugar levels and may help some to lose weight. Because of its high fiber, it helps with constipation as well. Oats are full of magnesium, which is important for enzymes and the production of energy. It also relaxes blood vessels which decrease the chance of stroke or heart attack.
"We all know oats are among the healthiest grains on earth. They are a gluten-free whole grain and a great source of important vitamins."
Read more: https://doctor.ndtv.com/living-healthy/oatmeal-for-weight-loss-heres-why-eating-oatmeal-every-morning-is-good-for-health-1902053
Anise Seed Benefits Blood Sugar & May Protect Against Ulcers
January 23, 2018 03:59 PM
Anise seeds are now being seen as one of the latest in a line of good for you herbs and spices. They are in the same family as celery and carrots, but with a slight licorice flavor. They have been found to have many properties to aid with health including lowering blood sugar and treating depression. The properties of anise itself, often seen as a digestive, can aid with stomach ulcers and maybe even stop the growth of fungus and bacteria.
"More recently, researchers have uncovered a host of health benefits associated with anise seed, including improved blood sugar levels, decreased menopause symptoms and even protection against stomach ulcers."
Read more: https://draxe.com/anise-seed/
Healthy Oatmeal Cookie Recipe to help Boost your Milk Supply
April 10, 2017 04:44 AM
For breast-feeding mothers out there- if you need to boost your milk supply then oatmeal might be just what you need. Oatmeal has been a traditional source for increased milk production. It is a complex carbohydrate and is rich in iron. Watch this video for a recipe for oatmeal COOKIES. The recipe makes about 10 COOKIES, the preparation is very simple, and the ingredients are healthy and affordable. You'll soon have a delicious snack that will give you plenty of nutrition.https://www.youtube.com/watch?v=7L8pBa4m1xk&rel=0
"Oatmeal is not only a good source of iron but also a perfect comforting carbohydrate."
I Tried To Quit Sugar, But Failed Without Realizing Why
January 07, 2017 02:59 PM
There's a right way and a wrong way to give up sugar in your diet. While giving up added sugars can have health benefits, doing so requires diligence. It's not enough to simply give up white sugar and corn syrup. Honey, maple syrup, and other sugars added to common foods such as ketchup can sabotage your plan to kick your sugar addiction. And coming off sugar -- like quitting any addiction -- requires a period of adjustment that can sometimes be uncomfortable. But starting with a plan and knowing what to expect can help you be successful in licking your sugar habit.
"I told myself I would stop eating refined sugar, which I loosely defined as corn syrup and the grainy, white stuff we add to COOKIES and cakes."
The Holiday Sugar Trap; All There is to Know
The festive season can be a tempting affair to any healthy eater. Hopping from one party and family gathering to another might easily see you indulging in unhealthy dishes and drinks. It is quite difficult to hold back on the wide varieties of delicious treats unless your will is exceptional. Counting the calories in the food you eat when in the middle of a conversation with a long lost friend or family members isn't easy. What you regard as 'just a once off affair' might ruin the rest of the year for you. There is a lot of hidden sugar in holiday treats such as; syrup, cakes, flavored pop corn, COOKIES, soda, juices, lemonades and ice cream.
Reasons to Avoid Sugar During the Festive Season
Sugar plays a harmful role in tooth decay. Plaque, a harmful bacteria responsible for tooth decay, uses sugar as a form of energy. This way, the plaque multiplies and becomes thick hence making it difficult for it to be washed away by saliva. Sugar is also used as a form of glue for the bacteria to firmly stick to the teeth.
Added sugar for instance fructose corn syrup contains a lot of empty calories with zero nutrients.These calories do not contain any protein, minerals, vitamins nor any essential fats. It is purely energy which is converted into fats in the body hence weight gain.
Did you know that indulging in all that sweetness at the Christmas table might be the beginning of your sugar addiction? Sugar shuttles tryptophan in the brain which further converts to serotonin hence having a physiological addictive effect.
When the refined sugar intake is high, the body might be forced to produce more leptin and insulin. This is due to the high carbohydrate and processed food diet. When these two rise, blood pressure might go up leading to leptin and insulin resistance. Insulin is responsible for the storage of magnesium meant for the relaxation of muscles in the body. When the insulin is interfered with, the lack of magnesium in the cells may lead to the inability of your your hearts' vessels to fully relax hence narrowing them. This overworks your heart hence increased blood pressure.
Refined sugar has been proven to cause diabetes, obesity as well as other conditions that put your heart at risk. New studies have linked sugar with unhealthy cholesterol and increased triglyceride levels. When you consume a lot of refined sugar, the excess is stored in the liver as tryglecirides (a form of fat that sticks to your arteries). This fat travels through the blood stream and may clog it up.
That extra can of soda might leave you struggling with life altering health conditions. It is important to consider healthy alternatives to refined sugars. A perfect example in this case would be unsweetened or stevia calorie free sweetners. Sweet leaf and Truvia are made of stevia which is a natural herbs that are commonly found in South and Central America. Stevia is 40 times sweeter than sugar yet contains no empty calories which makes it a suitable alternative. These sweeteners are easily available in local stores and can be used in almost anything; tea, coffee, cereal, yogurt and even fruit.
Benefits of Turbinado Sugar
February 08, 2014 04:41 PM
What is turbinado sugar
Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium tan in color and has large crystals. It's frequently mistaken for traditional tan sugar because of its light tan color, however its made in an alternate way. Many kind of people believe by this to become more healthy compared to each whitened as well as suntan Sugars, because it is usually much less ready as well as processed.
Color of sugar
The color may vary from an extremely gentle suntan to some more dark suntan. The actual color is actually molasses layer the actual deposits. Within processed whitened Sugar all the molasses may be eliminated.
True turbinado Sugar is recognized as vegan because it doesn't touch any kind of pet items throughout it's produce. Processed whitened Sugar is generally handled along with bone fragments char, a good pet byproduct.
Turbinado Sugar, whenever accustomed to sweeten espresso as well as teas, provides one more taste. It may be utilized like a ornamental leading with regard to cooked products along with other sweets. It may be replaced with regard to whitened Sugar in several quality recipes, however it might alter the actual color associated with whitened meals.
What Are The Health Benefits Of Flax Meal?
February 21, 2012 08:01 AM
Flax meal is obtained after the flax seeds (brown or yellow/golden) areground into flour/powder which can be made into porridge or added into other foods/drinks so that those who consume it will be able to derive the health benefits that accompany the meal. In some cases flax seed meal can be used as a thickener in many food preparations hence imparting into the foods its components which can be enjoyed by many people across the population thus derive the health benefits that are associated with the flax seed meal.
Flax meal is considered very useful because of the following:-
It is rich in omega-3-fatty acids; this is one of the essential nutrients that the body can not synthesize hence it must be supplied from the diet for example from flax seed meal. The fatty acids play a very important role in fighting inflammation in the body and also breaking down the excess fats that may be present in the body. This is important as it will prevent many chronic diseases such as asthma, arthritis, cardiovascular heart diseases among others which pose danger to the lives of many more especially those who are overweight and obese. Most of the fatty acids that are found in flax meal are unsaturated which makes it very important in reducing body fat.
Fiber: Soluble And Insoluble
Fiber; flax meal is rich in both soluble and insoluble fiber which is essential when one wants to reduce the level of low density lipoproteins (bad cholesterol) in the body as the level of high density lipoproteins (good cholesterol) is increased. This is possible as the fiber is able to initiate fat breakdown in various areas of the body which will finally help in stabilizing sugar levels in the body, promote the overall functioning of the intestines and more especially the colon.
Flax meal is rich in phytochemicals, ligans and antioxidants which play various roles in the body. For example ligans are very good in balancing female hormones which in the long run will help in fighting hot flashes. It is worthy to note that this fiber is important in women because it helps in preventing some forms of cancer in women. Flax meal is also important as it helps in boosting the immune system hence puts the body in a good position to fight ailments which may want to take advantage.
Applications of flax meal
As a food additive; flax meal can be added into other foods such as yogurt, ice cream among other foods thus making these foods more nutritious.
In baking; flax meal is usually incorporated in mixes that are used in making COOKIES and other baked products as it is able to withstand very high temperatures that are experienced in the oven. It improves on the consistence of the baked products and at the same time improving their nutritional content.
Other uses of flax meal include; use in recipes of food preparations and it can be used to replace fats and eggs which will make the food more healthier and nutritious unlike using shortenings and margarines which are unhealthy.
What can you get from Too Much Fiber?
October 11, 2011 12:57 PM
Dietary fibers are plant food particles which cannot be digested and absorbed by the body. Fiber only adds roughage or bulk to the stool making it easier to pass out. It cannot be broken down into simpler compounds then absorbed by the body for cellular consumption. Therefore, dietary fiber is generally intact inside and outside the body. However, despite this fact, certain fiber may be dissolved in certain kinds of solvent such as water.
Fiber is categorized into two, insoluble and soluble fiber. The former is a fiber which does not dissolve in water while the latter is a fiber which dissolves in water. Insoluble fiber significantly promotes the movement of digestive contents by increasing its bulk. This normal intestinal peristalsis then promotes regular bowel movement, thereby, lowering the risk of constipation or irregular bowel movement. Great sources of this kind of fiber include whole wheat flour, wheat bran, nuts and leafy vegetables. On the other hand, soluble fiber dissolves in water but is not absorbed by the body. After being dissolved, the fiber forms into a gel – like substance which alters the absorption of cholesterol and excess sugar thus regulating the blood levels of cholesterol and glucose. Popular sources of soluble fiber include oats, beans, apples, carrots, oranges and barley.
There are many great sources of dietary fiber. However, there are misconceptions on what fruit or vegetable contains rich amount of fiber. Among the commonly mistaken food items are lettuce, tomatoes and celery in the forms of fresh salads. Chemically, these fruit and vegetable contains little amount of fiber only. Another mistaken belief is that a food may be high in dietary fiber just because of its tag which states wheat, multi – grain, natural and enriched. Like for example, oat – bran doughnuts, COOKIES and grain chips are commonly low in oat bran fiber but instead high in fat and sugar. Therefore, be careful of commercial labels.
Great sources of dietary fiber mainly include fruits, vegetables, whole grains, nuts and legumes. Dietary fiber is important to the body because it can significantly normalize the individual’s bowel movement. Aside from such primary purpose, fiber can also greatly help in lowering the risk of certain diseases such as diabetes and cardiovascular diseases. Indeed, fiber is beneficial and important to the body. However, many questions have come out whether consuming more fiber can be good or bad to the body.
Certain clinical studies have revealed that consuming greater than 35 grams of fiber everyday can significantly influence the digestion and absorption of several vitamins and minerals. This may be technically valid. However, that certain amount of fiber is rarely eaten since most people eat only a small amount of dietary fiber. Therefore, this is not a significant threat to the health of an individual. The benefits of dietary fiber far outweigh the little possibility of adversely altering nutrient absorption and assimilation.
Also, rarely in certain individuals, consumption of more than 50 grams per day of fiber may cause intestinal obstruction. However, this chance is only very little since in most individuals this amount of fiber can improve instead bargain the health of the intestines.
Soluble Fiber And Blood Sugar
July 10, 2009 12:02 PM
The first step to prevent the occurrence of hypoglycemia is to eliminate sugar and caffeine from your diet. Eliminating foods like candy, soda pop, doughnuts, sugary pastries, sugared cold cereals, and COOKIES. Substituting foods with whole grains, fresh vegetables, lean proteins, and supplementation of B vitamins, vitamin C, and chromium is recommended. In order to avoid stressing the endocrine system, the cold hard facts concerning hypoglycemia are that diet and life style must be altered.
Complex carbohydrates take more time to break down in the body, unlike simple refined foods, which helps to keep normal blood sugar levels for longer periods of time. It should also be known that metabolizing whole grains requires more chemical reactions than processing a bowl of sugary cereal. Increased research has shown that whole grains are the superior foods and offers the body a balanced mix of fiber, nutrients, and others. Our bodies were made to thrive on whole foods, not the fragmented, altered, and highly refined foods that a lot of us eat on a routine basis in order to increase energy but lack sustainability.
Nothing can be achieved in nature through fragments if it is going to be worthwhile. Only parts of the B vitamins are synthetically replaced out of all the B-complex vitamins that are removed from whole grain cereals before they are milled. This is probably one of the worst things we could possibly do, as these B vitamin imbalances create an unhealthy environment in the body. Many of the trace minerals are also lost from the refining process. By adding white sugar and refined foods, you cut down severely on the vitamin B contents that are suppose to be found in your diet. Whole grains, nuts, and seeds have also been found to be rich in magnesium, zinc, and manganese. All of these are vital minerals for the prevention and treatment of hypoglycemia.
Many studies have found that diets that lack fiber can lead to diseases including hypoglycemia and diabetes. Dietary fiber includes components that make up the cell wall of plants that are not digestible. On the other hand, water soluble fiber seems to be the most beneficial for controlling blood sugar. This type of fiber includes mucilages, gums, hemicelluloses, and pectins, which are also found in a number of foods. This type of fiber slows down the absorption of sugar from the intestinal wall into the blood stream, helping to prevent wild insulin release (cause of low blood sugar). When this happens, the liver can take in more glucose at a more rapid pace, causing blood sugar levels to remain more normal. Water soluble fiber that is recommended for hypoglycemia is found in legumes, like beans, lentils, and split peas, oat bran; nuts, seeds; psyllium hulls; pears; apples; and most vegetables as well as in supplement form.
A person's optimal fiber intake should be somewhere between 35 to 50 grams each day. Unfortunately, most of us rarely come close to this ideal. Fiber is also extremely important for controlling appetite and weight gain. Additionally, it is great for regularity, which is intrinsically linked to the health of the rest of our body systems. Fortunately, soluble fiber is available at your local health food store at reasonable prices. Fiber supplements can boost ones fiber intake to the needed 35 – 50 gram per day dose needed to maintain a healthier body.
July 28, 2008 03:47 PM
As a society we are undoubtedly suffering from a lack of dietary fiber. Although it is true that we are constantly warned that diets low in fiber can actually kill us, most of us continue eating the way we always have. Our diets are full of empty calories, refined foods, sugar, and very little when it comes to whole foods. As far as fiber is considered, many of us believe that a daily bowl of cereal is more than enough fiber. Sadly, the food in many of our houses consist of white flour products, cooked and canned vegetables, COOKIES, chips, all of which are fiber-less and artificially altered from their original state, making them less and less like actual food. The typical American eating habits have led to issues of chronic constipation, intestinal gas, bowel disorders, and a variety of infections all leading to colon cancer.
If we want to increase our fiber intake, we must first recognize what exactly fiber is, where it is found, and how it works. A lot of us would not even recognize certain foods in their whole, natural state. For the most part, whole foods from plants offer us a great amount of dietary fiber. Although food producers add natural and synthetic fiber to foods, they cannot improve on the natural fiber that is found in plants. Since ancient times, whole grains have been considered staples of the diet were consumed by the lower-class societies who could not afford the fatty, sweet, high protein diets of the upper class.
It is no coincidence that as our intake of fiber decreased, certain bowel diseases including colon cancer and diverticulitis increased. Physicians of the 19th and early 20th centuries prescribed the worse possible treatment for these bowel disorders, which was eating a bland, highly refined diet. Now today, there are over 85,000 cases of colon cancer that have diagnosed in our country each year, with the number growing.
The science of fiber began in the early 20th century, when studies were initiated on the laxative action of bran, as well as other subjects. Researchers in the sixties noticed that certain diseases, which were devastating our societies, were relatively rare in third world communities. It was concluded that all the diseases of our civilization were caused by our over-consumption of sugar and refined carbohydrates. Thankfully, the medical establishment has become more aware nowadays.
Today we know that the condition of the colon is related to all body systems and can influence numerous chronic diseases, which include cancer. A bacterial flora imbalance may be the cause of many diseases, with this condition being referred to as autointoxication. Autointoxication is caused by the array of poisons that an unhealthy colon can harbor and is based on the belief that what you eat determines the kind of bacteria which will inhabit your bowel.
It has been found that we rarely replenish the good flora by eating good sources of acidophilus and routinely kill the friendly bacteria by using antibiotics and other drugs and alcohol. This creates the perfect habitat for pathogenic bacteria to flourish and leaving our colons as a toxic waste dump. Intestinal microflora can be altered by increasing your intake of dietary fiber in as little as two weeks. Since fiber affects several vital metabolic processes, eating enough of it is extremely important in maintaining good health and preventing disease.
Loose Weight By Cutting Dietary Fat Absorption
December 08, 2007 06:24 PM
You can lose weight by cutting dietary fat absorption, although in order to understand the need for this you have to appreciate the effect that fat has on your weight. Not only fat, but any form of calories.
The word ‘calorie’ appears to have a bad press, and there have been a lot of ill informed comments made about calories and whether calorie controlled diets are effective or not. Quite frankly, it is all said in ignorance. Whether you agree or not, the calorie is a measurement of energy and the calorie content of foods is what is calculated to be the energy value of these foods.
Once inside your body, that energy is either used up or converted to body mass. It is not necessarily converted to fat, since that extra weight could be in the form of muscle tissue. However, it is converted to body mass and so you can put on weight. The basic equation is that if you take in more energy than you use, then you add weight, and if you use more energy than you take in, then you lose weight. It is slightly more complex than that, but it is basically true.
That does not mean that if you eat a pound of dripping (the fat that drips off cooking meat) you will add a pound of weight. It is the calorific value of the dripping in terms of energy, whether measured in calories or in joules, that is the relevant factor, and if that is 4000 calories, which is about average for various types of dripping, then if you use up 4001 calories in exercise, you can safely spread your pound of lard on toast and eat it without putting on weight (you will have also to use up the calories in the toast).
It is the calorie equation that is important, and if this is negative then you will lose weight. You have to: it is a law of science! Whether your calories are in the form of COOKIES, candies, avocados (loads of them) or dripping, it is all the same. A meat calorie is the same as a vegetarian or vegan calorie. If you eat more than you use you put on weight.
Different foods contain different quantities of energy, or calories. If you buy a Big Mac you eat 570 calories, and 5 from your Super Pepsi. If the guy next to you has an English Muffin, he will have 140 calories. However, if he then goes home and slouches on the sofa watching TV and you go to the gym for a serious workout, he is liable to put on weight and you lose it. It’s all in the equation!
However, you don’t just use calories in exercise. Your metabolism is also important. In fact 65% - 75% of the calories you use in a day are used up by the body at rest: the metabolism that takes place 24/7 to keep you alive. The heartbeat, breathing and brain activity for example, all use up energy. So not all is doom and gloom, and you can burn up these calories even while you are sleeping.
However, there is another way to prevent the fat you eat from turning into weight. (Incidentally, if you exercise a lot, that weight will likely be in muscle mass, but if not then it will certainly be fat). You have a clue to the way that can be done in the first sentence of this article: ‘dietary fat absorption’.
If the fat is not absorbed into the body, then it is not available to be metabolized into body fat. It will pass through the body unchanged. It is not the fat you consume that makes you gain weight, but the amount of that fat absorbed through your intestines. But how is it possible to selectively prevent the fat in your diet from being emulsified by the bile and absorbed through the intestinal wall?
By means of chitosan. This is a fiber that absorbs part of the fat from the food you have eaten and hides it away from your digestive system. It cannot be broken down into sugars and then into fat to add to your unwanted weight. However, because it works after your meal, you get to eat what you want – that ‘finger lickin’ good’ stuff you love, but don’t suffer the consequences of failing to exercise to work it off. It’s like you just ate lettuce without the fried chicken with the crispy fatty skin.
So what is this miracle substance, chitosan? Biologists would recognize the name as being associated with chitin, the acetyl-glucosamine polymer that forms the carapaces, or shells, of crabs, lobsters and other marine shellfish. Chitosan is formed by deacetylating the chitin and is mainly used to enhance the growth of plants, and also as a filtration aid. So what does it do to help to remove some of the fat from your diet after you have eaten it?
The mechanism by which it does this is not fully understood, and in fact is still disputed in some quarters. However, the proof of the pudding is in the eating and it appears to act according to the claims. There are two possible mechanisms, one of which is connected with the deacetylation of the chitin molecule. Because of this, the resultant chitosan molecule has cationic groups on the polymer chain. Cations are positively charged, and can react with acids, not the least of which are the bile acids that break down lipids (fats) to render them into a form suitable for absorption.
It is possible for the chitosan to react with the bile acids and prevent them from breaking down the fats into a condition that enables them to be passed through the intestinal wall. However, it has also been proposed that dietary fibers work by increasing the thickness of the boundary layer of the intestine through which the fats would have to pass. This would have the effect of reducing the lipid uptake.
It is also possible that since chitosan is a fibrous substance, it attracts the fats through its charge and absorbs them into a swelling ball of fats and fiber that is not only impermeable by the bile acids, but also passes through the intestinal tract unchanged and eventually excreted. In fact, there is not proof for any of these projected mechanisms, and all are theoretically possible. The fact is that it appears to work, but must be taken for several weeks for the effects to be noticeable.
It is possible to lose weight by dietary fat absorption, and whatever mechanism is used by chitosan, it is well worth trying if you like your fatty foods but also want to lose weight. Combine chitosan with a good exercise regime and you might find that you can control your weight whatever you eat. Chitosan is available over the counter at any health food store.
Stevia: Sweeten Your Life With Out The Weight Gain
November 13, 2007 02:55 PM
It is possible to sweeten your life with stevia, and without any weight gain, since it as exceptionally sweet herb. In fact it is member of the sunflower family, and is native to parts of South and Central America where it has been used as a sweetener since time immemorial. Also known as sugarleaf, it is a commercial crop, and is available as a dietary supplement.
Extracts of stevia have been found to be up to 300 times as sweet as cane sugar, although does not metabolize in the body to glucose. In fact it is thought to enhance the glucose tolerance of some diabetics, and can be used by people suffering from that condition as a natural sweetener, thus dispensing with the need for artificial sweeteners.
It is also useful for those on diets, especially carbohydrate controlled diets, and any other sweet-toothed person wanting to lose weight and still enjoy their favorite drink or desert. Many recipes have been published using stevia for the preparation of delicious sweets. So why is stevia so sweet and what other uses does it have?
Basically the sweet taste comes from glycosides, which are molecules in which a sugar is bonded to another molecule. The two main glycosides in stevia are called stevioside and rebaudioside. These are formed through glucose combined with the diterpene steviol in different ways, though some minor glycosides also contain rhamnose. Although they contain glucose, the glucose is not released into the bloodstream during digestion and the subsequent biochemistry.
Japan began the cultivation of the plant in the 1970s rather than produce artificial sweeteners that were suspected carcinogens (saccharin and cyclamate). Japan is now the world’s biggest consumer of stevia, even being used in the Japanese Coca Cola plants. Around 40% of Japan’s total sweetener volume is stevia. However, apart from its use as a natural alternative sweetener to sugar, stevia has specific properties, already alluded to, that renders it of particular attraction to certain groups of people, and we shall now take a closer look at these.
Insulin is a hormone produced by the pancreas that is essential to regulate the glucose content of the blood. It stimulates the cells of the body to take in blood glucose and convert it to glycogen that can be used for energy. Without insulin the blood sugars would increase in concentration without regulation leading to very serious health issues that would eventually result in death.
Diabetes is a condition in which the body either does not produce sufficient insulin, does not use the insulin it produces properly, or produces no insulin at all. Hence, a sweetener that did not exacerbate this situation by being eventually metabolized to glucose, as most sugars are in the body, would be of great benefit to diabetics. This is exactly what stevia is. It is a very powerful sweetener, 250 – 300 times sweeter to the taste-buds than sucrose, normal table sugar, and it does not metabolize to glucose. It is heaven-sent sweetener for diabetics that have a sweet tooth.
It is very safe for them and has been consumed for centuries without any side effects. In fact, studies have indicated that stevia might even regulate the pancreas and help to stabilize the levels of blood glucose in the body, rendering it an effective and safe supplement for those suffering from hypoglycemia (excess blood sugar), diabetes and candidiasis, a yeast infection that thrives on sugar.
Apart from that, stevia is also popular with those who are on a calorie controlled diet – or any other diet for that matter, since an excessive sugar intake invariably leads eventually to weight increase. The 21st century western diet is drowning in sugar, with up to 10 spoonfuls of sugar in every small bottle of cola. There is sugar in COOKIES, hot dogs, bread, soy sauce, ketchup, cans of beans and peas, and even sugar in cigarettes, though that is the least of the health worries there!
For the first time in history, there are now more overweight and obese people in the world than hungry people, yet the sugar corporations claim that there is no scientific proof that sugar leads to weight increase. Worldwide, diabetes kills 6 people every minute, and obesity caused by the consumption of too much sugar leads to Type II diabetes. It had been shown that fructose is a major player in that corn syrup (fructose) is contained in many soft drinks and foods.
One of the major problems with refined sugars is that they contain nothing but pure carbohydrate. All the vitamins, minerals and other nutrients have been removed, so that when they are consumed, your body has to provide these nutrients needed to metabolize the sugar to glucose and then to energy. Humans cannot live on sugar alone, and in fact you are better drinking water than corn syrup or cane sugar solutions since at least water does not make demands on your existing nutrient store.
It was noted in 1929 by Sir Frederick Banting, one of those scientists credited with the discovery of insulin, that there was a significantly large proportion of diabetes among the sugar plantation owners that ate large quantities of refined sugar, whereas there was none detected in the cane harvesters who were able to chew on only the raw cane. The raw cane contains the minerals and vitamins needed to metabolize the sucrose.
Stevia is a potential answer to this problem, and it is such an obvious one that there are a lot of politics regarding its use. The big USA sugar corporations will undoubtedly be opposed to it, and the FDA has refused to allow its use as a food additive, only as a dietary supplement, yet its use in Japan has been very successful. It is also used throughout East Asia, including China, Korea and Taiwan, and also in South America, Israel and some areas of the Caribbean. It is available as a green powder in its crude form, and also brownish syrup redolent of licorice, but also as a more refined white powder that is likely best used as weak solution due to its sweetness.
It is totally free of calories; this may come as a surprise to many since it tastes so sweet. It is an excellent sweetener for children’s drinks since it does not cause cavities: unlike sugar it is not degraded by bacteria to produce the corrosive acid that eats into the enamel. It does not metabolize to a burst of energy that is practically addictive, since that generally then leads to tiredness and the need for more sugar to make up for it.
Stevia does not cause diabetes in any form, is not a food for yeast and it is beneficial to the pancreas. In short, it is a completely safe food supplement that has been used for centuries without ill effect, and if you want to prevent yourself from adding weight and protect against the possibility of Type II diabetes in particular, then stevia should be your sweetener of choice.
Staying on Your Diet throughout the Holidays
January 18, 2006 12:22 PM
The temptations of the holiday season don't have to mean a bigger waistline in the new year and yet another resolution to get in shape. With just a few tricks and tips, you can keep your weight in check and still celebrate with everyone.
While you might be invited to more parties than usual, you can do a lot before you even arrive to keep yourself from eating too much.
One way of keeping your food consumption down is to eat before you go out. An apple or a large glass of water before leaving home will keep you away from the dessert cart at the party.
At-the-Party! Dos and Don'ts
Now that you have lined your stomach, all you have to do is to take care of your calories, maintaining them at a sensible level. Do keep away from the high calorie sips. Alcohol, for instance, has a high calorie content that will easily build up to shatter your calorie allowance. It's a good idea to talk about anything but food, and try avoiding holding a plate! it helps to do something else with your hands, so they are occupied.
If you really must eat, you'll find that the vegetable and fruit trays can be the best places to fill up your plate. If you put these items on your plate first and then put smaller servings of other higher fat items, you'll be able to have everything without the caloric damage.
During the main course, you can balance your calories by eating only half of what is on your plate. You can easily explain it away by complementing your host on the meal, while pleading you couldn't possibly eat more. Or you could tell them the truth, one that most people readily accept! that you are being careful about your diet.
When you're at home
If you're doing the cooking during a holiday, you are more in control of your eating. Why not make items that are low in calories so you don't have to avoid anything?
When cooking, ask a family member to do the tasting. They will be only too thrilled to do this and you can save yourself from consuming added calories.
You might also want to freeze any COOKIES or other tempting items until you will be eating them for a meal or a gathering. It's a lot harder to eat something that's frozen.
At the end of it all, these dos and don'ts may even take a couple of inches off your waistline at the New Year. But if they don't, and you still weigh the same, you accomplished what you set out to do! now that calls for a party!
Tania Makevey operates the website and writes for R You Diet which a site dedicated to researching diet related topics and contains all the very latest diet news and views. For more details please visit //www.ryoudiet.com
Mother’s Little Breakfast Cup board Helpers
October 21, 2005 10:36 AM
Mother’s Breakfast Helpers
It’s oft-said but still true-breakfast really is the most important meal of the day, especially when you’re expecting. To make morning eating easier while trying to do eight things at once, Jones and Hudson recommend keeping your kitchen well supplied with whole-grain versions of cereal, bread, English muffins and cereal bars (along with that old healthy-breakfast standby, oatmeal). And stocking up on yogurt, fresh fruit and soy-or whey based protein powder lets you whip up breakfast smoothies in a jif.
While you’re at it, have plenty of good-stuff snacks on hand, including raisins and other dried fruits, nuts and nut butters, fruit sauces, oatmeal COOKIES, whole-grain pita bread with hummus, low-fat cottage cheese and hard-boiled eggs.
Minor miseries like heartburn and constipation can set in as your uterus starts elbowing other internal organs out of the way. You can head off heartburn by eating several small meals throughout the day and by taking the time to eat more slowly. Don’t lie down right after eating and when you do go to bed, keep your head elevated. The fiber in all those whole grains and produce should help keep things moving along smartly in your intestines, especially if you remember to stay well hydrated; if it isn’t enough, try adding some supplemental fiber to your daily routine.
Another way to ease constipation is to get adequate exercise. At one time, “it was believe that an active pregnant woman would divert blood away from her growing fetus and toward her exercising muscles, resulting in a smaller baby,” say Karen Nordahl, Carl Petersen and Renee Jeffrey’s, authors of Fit to Deliver (Hartley & Marks). Ain’t so; exercise actually helps reduce the risk of pregnancy-induced diabetes and high blood pressure while giving you more energy and helping you rebound to your pre-pregnancy weigh after delivery (just check with your health practitioner first). They recommend a program that emphasizes aerobics and exercises designed to improve your balance and strengthen your body’s core muscles’, the ones that stabilize and support your back and abdomen.
Exercise is just one component of an overall healthy lifestyle. That includes the negative stuff-you know, not smoking or drinking- and the positive stuff, like yoga and breathwork to help you feel integrated and whole. If you’re new to yoga, try taking a class with a qualified instructor, preferably someone with experience in teaching pregnant women.
One last thing: Enjoy this special time in your life as you await the great adventure known as motherhood.
Eating Healthy for Athletes
October 13, 2005 07:10 PM
Eating Healthy for Athletes
If you are an athlete, it's important for you to consider your diet carefully. Whether you've been a serious lifelong athlete or have just started to exercise regularly, this applies to you. It's been shown that people who are starting to get into shape need more proteins and other nutrients than even seasoned athletes.
So what makes up proper nutrition for athletes? Well, remember that you need to consume lost of calories if you are exercising regularly. If you aren't overweight, keep in mind that you must eat more than you normally would if you weren't training. Here's a general rule of thumb: consume 8.5 calories for every kg that you weigh. So if you weigh 100 kg (which equals 220 pounds), that would require a consumption of 850 calories for one hour of working out.
It is almost never wise to cut back on your dietary consumption at the same time as embarking on a regular exercise program. If you are considering this, be sure to consult your doctor first. At any rate, an athlete in training should never try to lose more than 2 or 3 pounds each week, at most.
Research suggests that above all, eating a variety of healthy foods is the most important thing you can do. Keep a strong balance, whether you're an athlete or even if you're not.
That means you should be taking in most of your calories from carbohydrates, which include vegetables, grains, oats, wheat, rice, bread, pasta, etc. The exact number that you should aim for is 57% of your diet.
The next largest group is the fats, which should make up about 30% of your diet. Fats are both vegetable based - eg corn oil, and animal based - non-vegetarian shortening. Butter and shortening occur in many foods like cakes, and are examples of saturated fats. In general most of your fat intake should come from the unsaturated fats found in vegetable fats. You should use olive oil for salad dressings and for cooking.
The rest of your diet, 13%, should be comprised of protein. This means fish, poultry, lean red meat, and so on. You can also get protein from nuts.
Proper nutrition means avoiding or consuming only small portions of fried food, COOKIES, alcohol, candy bars, and that kind of junk food. Instead, eat plenty of fresh, raw vegetables, whole grains, fish, and lean meats.
Remember, exercise expends lots of energy and uses up important nutrients. Athletes should be sure they are eating enough to stay healthy and strong, and to ensure that they have all the vitamins and minerals their bodies need.
There are, however, a huge number of supplements currently available. Most of them have not been scientifically proven to work. Still, some athletes--such as marathon runners and others in endurance sports-- may require iron supplements. This tends to be the case with women more so than men, but you can get tested if you suspect you need more iron.
You can also see a nutritionist with a good reputation to take an overview of your diet. Also, you may have to supplement while on the road, since diet while traveling tends to be poor.
The other common dietary supplement used by many athletes is an energy snack or drink. These are very useful for athletes in training since they are often easier to consume than a full meal. Ideal if you are having trouble eating a couple of hours before a work out or soon after (both of which are good ideas). Remember though that these bars and drinks are packed with calories, so do count towards your dietary intake.
Nutritionist Ann Sertanze gives advice online through RHS Nutrition, a specialist website offering nutritional advice for people of all ages. Pay a visit to com
STEVIA: THE IDEAL SWEETENER?
July 15, 2005 12:51 PM
STEVIA: THE IDEAL SWEETENER?
For anyone who suffers from diabetes, hypoglycemia, high blood pressure, obesity or chronic yeast infections, stevia is the ideal sweetener. It has all the benefits of artificial sweeteners and none of the drawbacks. Stevia can be added to a variety of foods to make them sweet without adding calories or impacting the pancreas or adrenal glands. It can help to satisfy carbohydrate cravings without interfering with blood sugar levels or adding extra pounds.
Using stevia to create treats for children is also another excellent way to avoid weight gain, tooth decay and possible hyperactivity. While it may take some getting used to initially, stevia products are becoming easier to measure and better tasting.
Stevia’s Unique Taste Sensation
When the whole leaf extract or powdered forms of stevia make contact with the tongue, the resulting taste can be described as a sweet flavor, with a slight licorice-like and transient bitter flavor. If stevia is used correctly with hot water or some other liquid, both those flavors will disappear. At this writing, researchers are working on a new extraction process that will preserve stevia’s sweetening potency while minimizing any aftertaste associated with the herb.
Additional Therapeutic Benefits
Consider the following quote: Stevia . . . is not only non-toxic, but has several traditional medicinal uses. The Indian tribes of South America have used it as a digestive aid, and have also applied it topically for years to heal wounds. Recent clinical studies have shown it can increase glucose tolerance and decrease blood sugar levels. Of the two sweeteners (aspartame and stevia), stevia wins hands down for safety. (Whitaker) Stevia has a long history of medicinal use in Paraguay and Brazil and while many of the therapeutic applications of stevia are anecdotal, they must be considered in that they have spanned generations. Experts who work with indigenous cultures frequently find that traditional applications of folk medicine can be verified with scientific data.
Stevia and Blood Sugar Levels
Clinical tests combined with consumer results indicate that stevia can actually help to normalize blood sugar. For this reason, the herb and its extracts are recommended in some countries as an actual medicine for people suffering from diabetes or hypoglycemia. Recent studies have indicated that stevia can increase glucose tolerance while decreasing blood sugar levels. Paraguayan natives have traditionally used stevia tea to regulate blood sugar. Stevia decoctions for diabetes are common and are usually prepared by boiling or steeping the leaves in water (Bonvie, 53). While scientific studies are certainly warranted, it is thought that disturbed blood sugar levels respond to stevia therapy while normal levels remain unaffected.
Stevia and Weight Loss
Stevia is an ideal dietary supplement for anyone who wants to lose or maintain their weight. Because it contains no calories, it can satisfy cravings for sweets without adding extra pounds. It is also thought that using stevia may decrease the desire to eat fatty foods as well. Appetite control is another factor affected by stevia supplementation. Some people have found that their hunger decreases if they take stevia drops 15 to 20 minutes before a meal. While scientific studies are lacking in this area, it is presumed that the glycosides in stevia help to reset the appestat mechanism found in the brain, thereby promoting a feeling of satiety or satisfaction. Much of our nation’s obesity epidemic is due to the over consumption of sugar-containing foods. Unfortunately, most sugary snacks are also loaded with fat, compounding the problem. When a sugar craving hits, anything will usually do. Doughnuts, candy bars, pies, pastries and COOKIES are considered high calorie, fattening foods. Using stevia to sweeten snacks and beverages can result making weight loss and management much easier.
High Blood Pressure
It is thought that taking stevia can result in lowering elevated blood pressure levels while not affecting normal levels. This particular application has not been researched, but its potential as a treatment for hypertension must be considered when assessing the value of herbal medicines for disease.
Stevia is thought to be able to inhibit the growth of certain bacteria and other infectious organisms. Some people even claim that using stevia helps to prevent the onset of colds and flu. Tests have supported the antimicrobial properties of stevia against streptococcus mutans (Bonvie, 54). The fact that stevia has the ability to inhibit the growth of certain bacteria helps to explain its traditional use in treating wounds, sores and gum disease. It may also explain while the herb is advocated for anyone who is susceptible to yeast infections or reoccurring strep infections, two conditions that seem to be aggravated by white sugar consumption.
Stevia can be used as an oral tonic to prevent tooth decay and gingivitis. Stevia extracts are sometimes added to toothpaste or mouthwashes to initiate this effect. Stevia is used in some Brazilian dental products with the assumption that the herb can actually help to prevent tooth decay and retard plaque deposits (Bonvie, 53). Stevia offers the perfect sweetener for oral products like toothpastes and mouthwash, enabling them to be more palatable without any of the drawbacks of other sweeteners.
Brazilians have used stevia to boost and facilitate better digestion (Bonvie, 53). Again, while this therapeutic application remains unresearched, the fact that stevia has a long history of use as a gastrointestinal tonic must be acknowledged. Plant glycosides can exert numerous therapeutic actions in the human body.
Stevia and Skin Care
Whole leaf stevia or its by-products have been used to soften and tone the skin and to ease wrinkles and lines. Facial masks can be made by adding liquid to the powder, and liquid elixirs can be used as facial toners to help tighten the skin. Stevia concentrate in the form of drops has also been used directly on sores or blemishes to promote healing. For this reason, some advocates of stevia use it on other skin conditions such as eczema, dermatitis, or minor cuts or wounds. Stevia tea bags can be placed over the eyes to ease fatigue and to tone the skin. Stevia skin care products are available in clay bases, masks, and water-based creams. Liquid extracts can be directly applied to the skin.
THE FDA AND STEVIA
July 15, 2005 12:45 PM
THE FDA AND STEVIA
While stevia in no way qualifies as an “artificial sweetener,” it has been subject to rigorous inquiry and unprecedented restraints. In 1986, FDA officials began to investigate herb companies selling stevia and suddenly banned its sale, calling it “an unapproved food additive.” Then in 1991, the FDA unexpectedly announced that all importation of stevia leaves and products must cease, with the exception of certain liquid extracts which are designed for skin care only. They also issued formal warnings to companies and claimed that the herb was illegal. The FDA was unusually aggressive in its goal to eliminate stevia from American markets, utilizing search and seizure tactics, embargoes and import bans. Speculation as to why the FDA intervened in stevia commerce points to the politics of influential sugar marketers and the artificial-sweetener industry.
During the same year, the American Herbal Products Association (AHPA) began their defense of the herb with the goal of convincing the FDA that stevia is completely safe. They gathered documented literature and research on both stevia and other non-caloric sweeteners. The overwhelming consensus was that stevia is indeed safe, and the AHPA petitioned the FDA to exempt stevia from food additive regulations.
Food Additive vs. Dietary Supplement
FDA regulations of stevia were based on its designation as a food additive. The claim was that scientific study on stevia as a food additive was inadequate. Ironically, extensive Japanese testing of stevia was disregarde—regardless of the fact that this body of documented evidence more than sufficiently supported its safe use. Many experts who have studied stevia and its FDA requirements have commented that the FDA wants far more proof that stevia is safe than they would demand from chemical additives like aspartame.
Stevia advocates point out that stevia not a food additive, but rather, a food. Apparently, foods that have traditionally been consumed do not require laborious and expensive testing for safety under FDA regulations. The fact that so many toxicology studies have been conducted in Japan, coupled with the herb’s long history of safe consumption, makes a strong case for stevia being accepted by the FDA as a safe dietary substance. Still, it was denied the official GRAS (generally recognized as safe) status and designated a food additive by the FDA.
The FDA Reverses Its Position
As a result of the Health Freedom Act passed in September of 1995, stevia leaves, stevia extract, and stevioside can be imported to the United States. However, ingredient labels of products that contain stevia must qualify as dietary supplements.
Stevia had been redesignated as a dietary supplement by the FDA and consequently can be legally sold in the United States solely as a supplement. Its addition to teas or other packaged foods is still banned. Moreover, stevia cannot, under any circumstances, be marketed as a sweetener or flavor enhancer.
SUGAR, SUGAR EVERYWHERE
Ralph Nader once said, “If God meant us to eat sugar, he wouldn’t have invented dentists.” The average American eats over 125 pounds of white sugar every year. It has been estimated that sugar makes up 25 percent of our daily caloric intake, with soda pop supplying the majority of our sugar ingestion. Desserts and sugar-laden snacks continually tempt us, resulting in an escalated taste for sweets.
The amount of sugar we consume has a profound effect on both our physical and mental well-being. Sugar is a powerful substance which can have drug-like effects and is considered addictive by some nutritional experts. William Duffy, the author of Sugar Blues, states,“The difference between sugar addiction and narcotic addition is largely one of degree.” In excess, sugar can be toxic. Sufficient amounts of B-vitamins are actually required to metabolize and detoxify sugar in our bodies. When the body experiences a sugar overload, the assimilation of nutrients from other foods can be inhibited. In other words, our bodies were not designed to cope with the enormous quantity of sugar we routinely ingest. Eating too much sugar can generate a type of nutrient malnutrition, not to mention its contribution to obesity, diabetes, hyperactivity, and other disorders. Sugar can also predispose the body to yeast infections, aggravate some types of arthritis and asthma, cause tooth decay, and may even elevate our blood lipid levels. Eating excess sugar can also contribute to amino acid depletion, which has been linked with depression and other mood disorders. To make matters worse, eating too much sugar can actually compromise our immune systems by lowering white blood cells counts. This makes us more susceptible to colds and other infections. Sugar consumption has also been linked to PMS, osteoporosis and coronary heart disease.
Why Do We Crave Sweets?
Considering the sobering effects of a high sugar diet, why do we eat so much of it? One reason is that sugar gives us a quick infusion of energy. It can also help to raise the level of certain brain neurotransmitters which may temporarily elevate our mood. Sugar cravings stem from a complex mix of physiological and psychological components. Even the most brilliant scientists fail to totally comprehend this intriguing chemical dependence which, for the most part, hurts our overall health.
What we do know is that when sugary foods are consumed, the pancreas must secrete insulin, a hormone which serves to bring blood glucose levels down. This allows sugar to enter our cells where it is either burned off or stored. The constant ups and downs of blood sugar levels can become exaggerated in some individuals and cause all kinds of health problems. Have you ever been around someone who is prone to sudden mood swings characterized by violent verbal attacks or irritability? This type of volatile behavior is typical of people who crave sugar, eat it and then experience sugar highs and lows. Erratic mood swings can be linked to dramatic drops in blood sugar levels.
Hypoglycemia: Sign of Hard Times?
It is rather disturbing to learn that statisticians estimate that almost 20 million Americans suffer from some type of faulty glucose tolerance. Hypoglycemia and diabetes are the two major forms of blood sugar disorders and can deservedly be called modern day plagues. Hypoglycemia is an actual disorder that can cause of number of seemingly unrelated symptoms. More and more studies are pointing to physiological as well as psychological disorders linked to disturbed glucose utilization in brain cells. One study, in particular, showed that depressed people have overall lower glucose metabolism (Slagle, 22). Hypoglycemia occurs when too much insulin is secreted in order to compensate for high blood sugar levels resulting from eating sugary or high carbohydrate foods. To deal with the excess insulin, glucagon, cortisol and adrenalin pour into the system to help raise the blood sugar back to acceptable levels. This can inadvertently result in the secretion of more insulin and the vicious cycle repeats itself.
A hypoglycemic reaction can cause mood swings, fatigue, drowsiness, tremors, headaches, dizziness, panic attacks, indigestion, cold sweats, and fainting. When blood sugar drops too low, an overwhelming craving for carbohydrates results. To satisfy the craving and compensate for feelings of weakness and abnormal hunger, sugary foods are once again consumed in excess.
Unfortunately, great numbers of people suffer from hypoglycemic symptoms. Ironically, a simple switch from a high sugar diet to one that emphasizes protein can help. In addition, because sugar cravings are so hard to control, a product like stevia can be of enormous value in preventing roller coaster blood sugar levels. One Colorado internist states: People who are chronically stressed and are on a roller coaster of blood sugar going up and down are especially prone to dips in energy at certain times of day. Their adrenals are not functioning optimally, and when they hit a real low point, they want sugar. It usually happens in mid-afternoon when the adrenal glands are at their lowest level of functioning. (Janiger, 71) Our craving for sweets in not intrinsically a bad thing; however, what we reach for to satisfy that craving can dramatically determine how we feel. Stevia can help to satisfy the urge to eat something sweet without changing blood sugar levels in a perfectly natural way and without any of the risks associated with other non-nutritive sweeteners.
Diabetes: Pancreas Overload?
Diabetes is a disease typical of western cultures and is evidence of the influence that diet has on the human body. Perhaps more than any other disease, diabetes shuts down the mechanisms which permit proper carbohydrate/sugar metabolism. When the pancreas no longer secretes adequate amounts of insulin to metabolize sugar, that sugar continues to circulate in the bloodstream causing all kinds of health problems. The type of diabetes that comes in later years is almost always related to obesity and involves the inability of sugar to enter cells, even when insulin is present. Diabetes can cause blindness, atherosclerosis, kidney disease, the loss of nerve function, recurring infections, and the inability to heal. Heredity plays a profound role in the incidence of diabetes, but a diet high in white sugar and empty carbohydrates unquestionably contributes to the onset of the disease. It is estimated that over five million Americans are currently undergoing medical treatment for diabetes and studies suggest that there are at least four million Americans with undetected forms of adult onset diabetes. Diabetes is the third cause of death in this country and reflects the devastating results of a diet low in fiber and high in simple carbohydrates. Most of us start our children on diets filled with candy, pop, chips, COOKIES, doughnuts, sugary juice, etc. Studies have found that diabetes is a disease which usually plagues societies that eat highly refined foods. Because we live in a culture that worships sweets, the availability of a safe sweetener like stevia, which does not cause stress on the pancreas is extremely valuable. If sugar consumption was cut in half by using stevia to
Supplement Efforts - to increase weight loss...
July 07, 2005 11:41 AM
If you're searching for a pill that magically melts away the pounds safely and quickly, allowing you to pig out on COOKIES and chips every night without having to walk a step or lift a weight, keep looking-- it doesn't exist. (If anyone tells you it does, lace up those high-tech sneakers and run in the opposite direction.) That being said, there are supplements that some folks find helpful in addition to (not instead of) a healthy diet and adequate exercise:
Don't forget a good, all-purpose multivitamin/mineral to make sure you're not missing anything nutritionally. (For in-depth information on another weight-loss option, Coleus Forskolii.) It's always a good idea to get a knowledgeable health practitioner's assistance in designing a supplementation program, especially if you are looking to lose weight because of a pre-existing health condition.
FEARING FATS: There's Plenty of Cause Overview
June 25, 2005 07:34 PM
FEARING FATS: There's Plenty of Cause Overview
A wealth of scientific evidence now exists which should have turned each and everyone of us into a fat “phobic.”1a-e In other words, virtually every health expert agrees that a high fat diet is directly linked to cardiovascular disease, various types of cancer and premature death. It’s no secret that excess dietary fat poses a tremendous health risk. The United States National Institutes of Health, the World Health Organization and many other scientific institutes have confirmed the frightening hazards of fat. Health proponents generally concur that excess fat can significantly shorten one’s lifespan. More than 10,000 medical papers are published every year dealing with obesity and cardiovascular disease, two of the most insidious killers of Americans. Western eating habits, which promote fatty, salty, sugary foods, have created massive widespread disease and tremendous suffering. Studies have shown that fat is the macronutrient associated with overeating -
TABLE 1. Total fat grams in single servings.4
and obesity.2 In spite of this finding we are eating more fat and becoming fatter. The average absolute fat intake has increased from 81 to 83 grams per day over the last ten years.3 Our obsession with fatty foods has exacted an enormous toll in the form of rampant obesity, clogged arteries, hypertension, heart attack, stroke, breast cancer, etc. Many of us remain oblivious to the fat gram count of foods we routinely pop into our mouths, unaware that one fast food entree may contain more fat grams than one should consume in one given day. Take a good look at the following list of foods which have been assessed for fat content. Fast food has become a 20th-century sensation which continues to boom and expand throughout our society. Many of us literally exist on fast food, which is frequently also “fat” food. It’s no wonder so many of us “battle the bulge”, and have skyrocketing cholesterol counts. Our love affair with greasy, fried, rich, creamy foods has burdened our bodies with the dilemma of excess fat “baggage,” resulting in phenomenal amounts of money being spent on weight loss programs. Worse still, thousands of Americans are dying before their time or living extremely compromised lives only because they ingest too much fat. Why is this? The bottom line is that fats taste good!5 Many of us were raised on seemingly innocuous foods that are loaded with fat. Some of these include:
macaroni and cheese battered fish sticks hot dogs cheese-filled casseroles pepperoni pizza burritos pancakes, waffles doughnuts pies and pastries ice cream candy bars ramen soup
Fat is also a major ingredient in most of the snack food we constantly nibble on, including chips, crackers, COOKIES, and nuts. Check ingredient labels to find the fat gram content of most snack foods. You’ll be surprised to find out just how fatty these foods are. Even a healthy sounding food like a “bran muffin” can contain 36 grams of fat! No wonder they stay so “moist”. In addition to the above foods, fat can add wonderful flavor to breads, vegetables and the like, and is usually used liberally in the form of butter, sour cream, whipping cream, melted cheese, cream cheese spreads, dips, cream sauces, and gravies. Fruits can also be high in fats. Did you know that one avocado has 30 grams of fat? One half cup of peanuts contains 35 grams of fat and only one glazed doughnut has 13 grams of fat. The majority of research points to fat as a much more dangerous culprit than anyone might have imagined. Saturated fats such as lard, palm, coconut oil, and beef tallow are particularly menacing. Research scientists have found over and over again that fats can contribute to the growth of tumors in animal studies.6 The National Research Council of the National Academy of Sciences reported that even a relatively small amount of extra body fat increases the risk of certain diseases for women and may compromise their longevity.7 Even being mildly overweight may be much more risky than anyone previously assumed.8
The Relat ionship between Breast Cancer, Fat s, Fiber And Indoles
Dr. Leonard Cohen, of the Dana Institute of the American Health Foundation at Naylor, believes that pre-cancerous lesions found in breast tissue will develop into cancer only if they are stimulated by certain agents such as fat.9 Women increase their risk of developing breast cancer when they consume a diet high in fat and animal protein and low in fiber, vegetables and fruits. When women put on weight, they have a tendency to create more estrogen since adipose tissue produces estrogen. Certain forms of estrogen, the so-called “bad estrogens” can act as carcinogens and are anything but desirable.10 High or unbalanced estrogen levels stimulate concerous tissue in the breast. Obesity is also associated with increased breast cancer mortality.11 The three most important ways to inhibit “bad” estrogen from inducing breast cancer are:
Keeping Your Edge - The state of your outer body reflects the inner you.
June 12, 2005 05:22 PM
Keeping Your Edge by Carl Lowe Energy Times, December 2, 2003
If you want to keep your mental edge, better keep your physical edge. As your body goes, so goes your brain: The state of your outer body reflects the inner you.
A flabby body leads to flabby thinking. Weight gain and toneless muscles on the outside are evidence of an out-of-tune brain and thinking processes as soft around the edges as your stomach. But staying in shape physically can boost your mental powers.
As you age, one of the biggest threats to keeping your thoughts sharp is Alzheimer's disease, a progressive brain deterioration (dementia) that destroys your memory and your ability to think.
Today, about 4.5 million Americans suffer Alzheimer's disease. Over a lifetime, the average cost per person suffering this disease adds up to a staggering $175,000. Consequently, according to the Alzheimer's Association (www.alz.org), this disease drains approximately a billion dollars a year from the US economy.
Thanks to an aging population and the growing girth of Americans, the rate of Alzheimer's threatens to explode into an epidemic over the next two decades.
Experts now believe that if you are carrying around too much weight, those extra pounds puts you at a higher risk of losing your thinking abilities. And being seriously overweight greatly expands your chances of developing this debilitating type of dementia.
An 18-year study of about 400 people in Sweden, all aged 70 at the beginning of the research, concluded that your chances of suffering dementia significantly increases with every extra pound (Archives for Internal Medicine 7/03).
Cholesterol Conquers Minds
In addition to the extra risk to your thinking capacity from body fat, having high levels of cholesterol in your blood also threatens your brain's ability to reason. Researchers at Georgetown University Medical Center have found that:
* Excess amounts of cholesterol can lead to accumulation of APP, a protein found normally in moderate amounts in both the brain and the heart.
* Excess APP linked to cholesterol can, in turn, lead to the development of larger amounts of a substance called amyloid protein.
* Pieces of amyloid protein can form plaque on the brain, destroying cells and leading to the development of Alzheimer's disease.
"Past research has shown that high cholesterol levels appear to increase APP levels, which in turn leads to increased levels of beta amyloid protein and the risk of accumulation of amyloid beta peptide," says Vassilios Papadopoulos, PhD, professor of cell biology at Georgetown. "Our research showed that high cholesterol levels also increase the rate at which the amyloid beta peptides break off and form the tangles that kill brain cells." Added to that, the Georgetown scientists have demonstrated that high cholesterol seems to cause the body to boost its production of the protein, apolipoprotein E (APOE), a chemical that normally helps take cholesterol out of cells. But when APOE accumulates, this chemical leads to an excess of free cholesterol, which kills nerve cells.
"Our study adds to the growing body of evidence implicating high cholesterol as a significant risk factor in Alzheimer's disease, and breaks new ground in showing the damage caused by excessive levels of cholesterol," says Dr. Papadopoulos.
Since high blood pressure also increases your risk of developing Alzheimer's disease (BMJ 6/14/01), devoting yourself to a heart-healthy lifestyle (eating plenty of fiber, cutting back on saturated fat in red meat and avoiding trans fats in COOKIES and cakes) can increase your chances of keeping your wits about you as you move through life.
As part of that heart-healthy lifestyle that keeps your brain functioning at top capacity, experts recommend regular helpings of omega-3 fatty acids, the type of fats found in fish, flax and hemp.
In research that focused on people between the ages of 65 to 94, researchers have found that eating seafood at least once a week drops your risk of Alzheimer's by about 60% compared with folks who forego fish (Archives of Neurology 7/03).
Along with fish, the scientists recommended munching more nuts, which are rich in polyunsaturated fatty acids.
In the report on the relationship between eating and Alzheimer's, Robert Friedland, MD, of the Case Western Reserve University School of Medicine, noted: "A high antioxidant/low saturated fat diet pattern with a greater amount of fish, chicken, fruits and vegetables and less red meat and dairy products is likely to lower the risk of Alzheimer's disease, as that for heart disease and stroke."
Wake Up Your Brain
If your thinking has been fuzzy lately, take a nap.
Getting enough sleep right after you learn something new helps maintain your learning abilities, according to research at the University of Chicago. In a test of how sleep can help people remember words and language, these researchers taught students to recognize a unique vocabulary spoken by a machine. After the learning session, students were then tested on their new abilities.
The scientists found that students trained in the morning tested poorly when tested later the same evening. But when students were trained right before bedtime and then tested the next morning, their test scores soared (Nature 9/9/03).
"Sleep has at least two separate effects on learning," according to the researchers. "Sleep consolidates memories, protecting them against subsequent interference or decay. Sleep also appears to 'recover' or restore memories."
The concept of this research originated in observations of birds.
"We were surprised several years ago to discover that birds apparently 'dream of singing' and this might be important for song learning," says researcher Daniel Margoliash, professor of biology and anatomy at the University of Chicago.
While you may not dream of singing like a bird, you may dream of having a sharper intellect. Luckily, the tools for sharpening your mental powers are easy to find and put to good use: Methods for keeping your brain in shape are basically the same techniques effective for keeping your body and heart in shape.
In the Clear - Skin is always in danger of acne and inflammations
June 12, 2005 02:13 PM
In the Clear by Dianne Drucker Energy Times, August 3, 2003
Your skin needs protection even as it offers itself as your body's first line of defense against the outside world. Skin is always in danger of acne and inflammations during its daily encounters with stray microorganisms, streams of ultraviolet light and a barrage of pollutants.
Tending to your skin, keeping a clear complexion while safeguarding your well-being, requires proper feeding, watering and tender, loving care.
Your skin not only has to protect you, it has to look good while doing it. Unfortunately, much can go wrong with skin. One of the most common skin irregularities is the acne that often arises when pores clog and inflammation creates unsightly blemishes.
While conventional medicine has long insisted that your chances of developing pimples are unrelated to what you feed your body and your skin, recent studies are calling that accepted wisdom into question.
Research in the Archives of Dermatology (12/02) argues that today's pimples are linked to what you ate yesterday. Skin scientists now suspect that the typical American diet, filled with refined foods, sugars and simple starches, causes the exaggerated release of insulin and related secretions that foment pimples and blemishes.
The evidence: When researchers spent two years combing through the rainforests of New Guinea and trekking to remote parts of Paraguay, they took a close look at indigenous people's faces and couldn't find a single pimple. The inhabitants of these isolated areas eat homegrown food and wild game. They've never eaten crackers or COOKIES from a box or slurped a milkshake through a straw. And they've never had to cope with embarrassing acne.
The researchers concluded that no refined foods meant no blemishes.
Refining the Pimple Process
According to this latest theory, pimples can start when your digestive tract quickly absorbs refined, starchy carbohydrates from white bread or potatoes or sugary soft drinks. These foods are ranked at or near the top of the so-called glycemic index. That means that these foodstuffs cause your blood sugar to climb rapidly, the process that the glycemic index measures.
That rise in blood sugar causes the release of insulin from your pancreas into your bloodstream. Insulin, a hormone-like substance, helps cells soak up the excess sugar circulating in your blood. However, along with insulin, another substance, is also released. These two chemicals boost the production of testosterone, the male hormone that, in turn, can cause the skin to overproduce sebum, an oily goo that plugs up pores and gives birth to acne. (Previous research has already established the causal relationship of testosterone to pimples.)
Lorain Cordain, PhD, a health professor at Colorado State University and lead researcher in this study, points out that more than 80% of the grains we eat are highly refined and cause significant blood sugar increases, a factor that makes skin break out. In addition, he says, teens are especially susceptible to pimples because they are growing rapidly and, as a result, tend to be insulin resistant. Insulin resistance means it takes more insulin to persuade cells to take sugar out of the blood. This condition consequently results in even larger amounts of insulin being released and more skin blemishes being created.
According to Dr. Cordain, eating low-glycemic foods like whole grains, vegetables, fish and lean meat should lower your risk of acne. These foods don't bump up blood sugar as much, to be released and, as a result, are kinder to your skin.
Aside from improving your skin condition by improving the food you eat, taking supplements to help the bacteria in your lower digestive tract may also clear up your undesirable dermatological developments. Eczema, a discomforting and embarrassing skin inflammation, is now believed to depend on the interaction between intestinal bacteria and your immune system.
According to research in Finland (The Lancet 2001; 357:1076), eczema may appear on your skin when your immune system, influenced by the gut's bacteria, misbehaves, using unnecessary inflammation to defend against a non-existent infection that it mistakenly believes threatens the skin.
Atopic eczema, a variety of eczema that often runs in families, has long been known to be linked to allergies and immune overreactions.
In looking into the fact that more and more people have been suffering eczema, scientists came to the disturbing conclusion that this increase may be at least partly attributed to our obsession with cleanliness.
When we are young, our immune systems learn the proper ways to fight off germs by interacting with the bacteria and viruses they encounter. But during the past ten years, so many of us (and our parents) have kept our houses so neurotically spic-and-span, according to the latest theory, that our immune systems are failing to develop the proper responses. So, like a bored, inexperienced security guard who imagines a threat when there is none, our immune defenses are going slightly haywire, causing the defensive inflammation of eczema even in the absence of real bacteriological invasions. The possible solution: Probiotic supplements of harmless bacteria like Lactobacillus GG. This bacteria, similar to the friendly bacteria that live in our large intestines, seems to calm immunity so that it is less likely to panic and start an unnecessary inflammation.
These supplements are so safe, medical researchers are now giving them to pregnant women and newborn babies. In the research in Finland, giving these probiotics to mothers and newborns cut the rate of infant atopic eczema in half. (Similar, live bacteria are also found in yogurt, although yogurt should not be fed to newborns.)
The skin on these children is benefiting for long periods of time. "Our findings show that the preventive effect of Lactobacillus GG on atopic eczema in at-risk children extends to the age of 4 years," notes Marko Kalliomäki, MD, author of the study.
Tea Tree Help
Further natural skin help can be had from Australia in the form of tea tree oil (Melaleuca alternifolia). Long revered by the aborigines of this continent, tea tree oil was allegedly given its English name by British sea captain James Cook, who used the plant to make a tea that improved the flavor of beer.
But Australians have long used tea tree oil as an antiseptic. Its popularity increased during World War II, when, after it was used as a lubricant on heavy machinery, mechanics who got the oil on their hands noticed it fought skin infections. As pointed out in The Chopra Center Herbal Handbook (Three Rivers Press), "The essential oil of tea tree...contains a number of terpenes, of which terpinen-4-ol is believed to be responsible for its beneficial anti-infective activity." Terpenes are special, beneficial types of protein found in essential oils.
Tea tree is especially useful against skin outbreaks caused by fungus infections. Research in Australia shows that it can help quell athlete's foot (Austr Jrnl Derm 1992; 33:145) as effectively as some pharmaceutical preparations. Other research confirms that it can help quiet many different fungi that cause unsightly skin outbreaks (Skin Pharm 1996; 9:388). The Chopra Center Herbal Handbook recommends that "every household should keep some tea tree oil close at hand. It can be applied directly to skin irritations."
Revered by the pharaohs' healers in Egypt during the ancient age of the pyramids, and depended upon for centuries by the Greeks for a variety of medicinal purposes, chamomile (Matricaria recutita) is still employed for a range of skin problems. This botanical helps ease abscesses, bruises or sunburn, and is included in many massage oils. (But never apply chamomile's undiluted essential oil to the skin.)
In addition, creams and sprays with chamomile are used to calm the nerves and nourish the skin. As an element in aromatherapy, chamomile, whose odor has been compared to apples, is well-known for soothing and rejuvenating the spirit. Explaining exactly how chamomile heals and calms has not been easy for scientists. Essential oils like chamomile contain so many different natural chemicals that exploring their holistic effect on the human body requires detailed analysis. As an aromatherapeutic agent, researchers believe chamomile and other essential oils may interact with the brain, activating glands that stimulate healing systems within the body. But that has yet to be proven.
What has been proven is that herbs like chamomile and tea tree, and natural treatments like probiotics, can make a big difference in keeping your skin healthy and clear. With their help, you can present your best face to the world.
June 10, 2005 09:37 PM
Diabetes by , February 5, 2002
Lack of exercise and being overweight boosts your chances of developing diabetes. So, as America's epidemic of obesity grows, the number of people afflicted with the condition called type II diabetes is expected to soar. If you follow the typical US pattern of not getting enough exercise while indulging in a diet of too many calories from COOKIES, cakes, fast food and saturated fat as your waistline gradually expands, your chances of encountering this health menace grow every day. According to the most recent estimate by health researchers, "more than half of all US adults are considered overweight or obese"(JAMA, 10/27/99).
Those same researchers, who examined the health history and weights of more than 16,000 Americans, confirmed a fact well-understood by health practitioners who understand the chemistry of blood sugar: being overweight greatly increases your chances of not only diabetes but also high blood pressure, gall bladder disease, coronary heart disease, high cholesterol and arthritis. (If you suffer or think you suffer from diabetes, or any of these conditions, consult a knowledgeable health practitioner.)
While Type I diabetes is a relatively infrequent disease that often strikes kids, Type II diabetes is a much more widespread (and increasing) health problem experienced by 9 out of 10 adults with what is now called adult-onset diabetes.
The popular image of someone with diabetes is, ironically, often of someone who is suffering with Type I. In simplistic terms, Type I diabetes occurs when your pancreas stops producing insulin, a hormone-like substance that, among its several tasks, helps deliver sugar from the bloodstream into the body's cells. When your body is functioning normally, insulin helps steady blood sugar levels and keeps tissues fed with nutrients.
People with Type I diabetes often have to inject themselves with insulin. Otherwise, a lack of insulin causes dangerously increased blood sugar levels, cellular damage to blood vessels and nerves plus a high risk of heart attack, blindness, kidney failure and serious damage to your extremities that may, in the long-term, lead to amputation.
On the other hand, someone beginning to suffer Type II diabetes usually has plenty of insulin being produced by the pancreas, but may be insulin resistant: for a variety of physiological reasons, the hormone is unable to do its job. That allows blood glucose to reach levels where it can wreak metabolic havoc.
When you gain weight, drastically increase the amount of your bodyfat and lead a sedentary, couch potato existence without engaging in very much exercise, you boost your risk of becoming insulin resistant. Consequently you also boost the chances of eventually suffering Type II diabetes.
However, a consistent exercise program (and losing weight) can alleviate or moderate some of the blood sugar problems brought on by diabetes or insulin resistance. When you exercise, your working muscles may take in more glucose from the bloodstream and stabilize your blood sugar level. That is one reason physical exercise helps to modify your body's response to blood sugar. (Of course, if you have diabetes or have not exercised in a long time, be sure to consult your health practitioner before engaging in strenuous physical activity.)
One of the most useful supplements employed to help control diabetes is chromium, a mineral that plays an integral role in the body's metabolism of sugar.
In the Natural Health Bible, Steven Bratman, MD, and David Kroll, PhD, discuss a study in China of 180 people with Type II diabetes. In that study, those who took chromium enjoyed better blood sugar levels than the people who took no supplements (Diabetes 46(11): 1786-1791, 1997). In addition, a double-blind study of chromium found that the supplement could reduce the necessary oral medication by more than half in many cases (Harefuah 125(5-6): 142-145, 1993). In this study, women seemed to benefit from chromium more than men.
Relief with Alpha Lipoic Acid
Alpha lipoic acid, an antioxidant nutrient, helps defend nerve cells against painful damage-a condition called neuropathy-that can result from diabetes. Consequently, in Germany, doctors have been prescribing lipoic acid to people with diabetes for more than two decades.
According to Dr. Bratman and Dr. Kroll, studies show that lipoic acid may be particularly helpful when taken with gamma-linolenic acid (GLA), a fatty acid found in evening primrose oil and borage oil. Studies of GLA have found that this fat can soothe numbness and pain and slow nerve injuries (Diabetes Care 16(1):8-15, 1993).
Taken together, GLA and lipoic acid may synergistically improve nerve function (Diabetologia 41(4): 390-399, 1998). Blood sugar control may also improve.
Two signs that you may be suffering diabetes are excessive thirst and a dry mouth. This missing liquid, especially in the mouth when the flow of saliva slows, can lead to a lack of lactoferrin, a naturally-occurring protein that fights infection in the mouth by binding iron (Jrnl of Diab Comp 7, 57-62).
Lactoferrin's iron-binding ability destroys harmful micro-organisms like bacteria. In addition, lactoferrin stimulates the body's production of a substance called secretory IgA, which keeps disease-causing organisms out of the body and helps stabilize blood sugar (colostrum also produces this effect).
Fenugreek, a spice, has had long use as a medicine and food ingredient in the Middle East and Asia. And now modern science has begun to accumulate evidence supporting its traditional use: Several studies have shown that this seed can benefit blood sugar levels and keep blood cholesterol down.
In laboratory animals, researchers found that fenugreek kept blood sugar levels under control and also increased HDL (good cholesterol) while dropping triglycerides, blood fats that increase the risk of heart disease (Eur Jrnl Clin Nut 44 (1990):301-306).
Fortuitously, studies on people have supported fenugreek's benefits. In people with Type I diabetes, studies show that fasting blood sugar levels were reduced and glucose tolerance tests (measures of how well the body handles sugar) were closer to normal (Eur Jrnl Clin Nut 42 (1988):51-54). Bilberry for Eye Health
Retinopathy, eye damage resulting from diabetes, is a serious complication of this disease and can cause blindness. Bilberry, a botanical that has been used as a folk treatment for eye health for centuries, may be able to lower the risk of this kind of vision destruction.
Bilberry, a dark berry that grows in Europe, has been shown in a collection of laboratory tests to hold down blood sugar levels (Quart Jrnl Cr Drug Res 17(1979):139-196). Bilberry has traditionally been used to protect eyesight.
According to the Encyclopedia of Natural Medicine (Prima), natural substances called flavonoids, found in bilberry, "have been shown to increase intracellular vitamin C levels, decrease the leakiness and breakage of small blood vessels, prevent easy bruising and exert potent antioxidant effects."
Apparently, the body uses these flavonoids to protect the eyes' blood vessels and to keep the retina (central part of the eye crucial to preserving sight) functioning normally (Arch Med Int 37 (1985):29-35). Consequently, bilberry has been used by health practitioners in France to treat diabetic retinopathy ever since the 1940s.
As medical researchers look more closely into how insulin functions throughout the body, much more light will be thrown on how supplemental nutrients and your diet interact to promote the healthiest blood sugar levels.
But, today, what we already know about how the body functions can help you: a low-fat, high fiber diet, moderate, consistent exercise and healthy doses of insulin-friendly supplements may help keep your blood sugar under control.
And keep those pounds from accumulating around your waist. That way, you can keep from singing that nasty old, down and dirty, blood sugar, syncopated ragtime blues.
Attentive Child - Enhances Mental Concentration ...
May 31, 2005 05:14 PM
Most children are creative, energetic and spontaneous, but sometimes they don’t focus on requested activities. Sometimes kids find it difficult to apply themselves to the task at hand. Your child’s brain also may work differently than most people’s brains— just like the 5% of the population that is left-handed. Most people think an ultra-active child means an active brain, but active children may actually need a boost in brain metabolism. Source Naturals ATTENTIVE CHILD is a Bio-Aligned Formula™ designed to address the multiple systems that affect children’s ability to focus: neurotransmitters and brain metabolism, nerve cell communication, antioxidant defense, and essential fatty acid metabolism.
Comprehensive Brain Support
Parents are looking for a safe and natural product to support their children’s ability to focus. Source Naturals studied the research and created an experiential formula, based on the latest breakthroughs in cerebral and nervous system biochemistry. Each ingredient in ATTENTIVE CHILD plays a role in brain and nervous system structure or functioning, or is involved in important biochemical pathways. DMAE, a substance normally found in the brain, boosts brain metabolism and has been shown to enhance concentration. L-Aspartate is an amino acid neurotransmitter that stimulates brain activity. Research has shown that some ultra-active children may have special dietary needs for magnesium, zinc and DHA (docosahexaenoic acid). Magnesium is necessary for the transmission of nerve signals, and, along with zinc, for the processing of essential fatty acids into other vital biochemicals. DHA is an essential fatty acid that is very important for cerebral development and effective communication between nerve cells in the brain. Lecithin contains four phospholipids—fatty acid building-block molecules in nerve cell membranes. Phosphatidylserine, in particular, is vital in nerve cell communication and the electrical activity of the brain. Grape seed extract is a plant-derived antioxidant that protects the integrity of fatty acids in nerve cell membranes.
ATTENTIVE DHA™ in Tiny Kid Caps™
The ATTENTIVE CHILD formula can be supplemented with additional DHA. ATTENTIVE DHA Kid Caps are available in easy-to-swallow, small oval softgels, each containing 100 mg of DHA. For children who can’t swallow caps, simply pierce the gel and mix the oil with food. Sweeteners with Low Impact on Blood Sugar The delicious sweetand- tart taste in ATTENTIVE CHILD wafers comes from natural flavors, specially manufactured without sugar for Source Naturals. Unless specified, most flavors in other products contain maltodextrin, a sugar with a high glycemic index. The ATTENTIVE CHILD wafer itself is sweetened with crystalline fructose (natural fruit sugar) and xylitol (a naturally occurring sweetening agent found in many fruits and vegetables). These select natural sweeteners have a very low glycemic index—so ATTENTIVE CHILD will taste great to your child, but have little effect on blood sugar levels. We recommend carefully reviewing the labels of other products. They may contain honey, glucose, sucrose, maltodextrin, and maltose—all of which have moderate-tohigh glycemic indexes. In addition, maple sugar, molasses, malt syrup, rice syrup, and beet sugar contain varying amounts of high-glycemic-index sugars, which can set off blood sugar fluctuations that may affect concentration. Beware of children’s nutritional bars designed to enhance focus and concentration. Most have over 20 grams of sugar per bar. In contrast, each serving of ATTENTIVE CHILD contains only two grams of crystalline fructose, which has little effect on blood sugar.
Glycemic Index of Various Sweeteners
The glycemic index is a ranking of foods based on their immediate effect on blood glucose levels. It measures how much your blood glucose increases over a period of two or three hours after intake. The higher the glycemic index (GI), the greater the fluctuations in blood sugar. Sweetener Glycemic Index†
*sweeteners used in ATTENTIVE CHILD ™ †based on rate of 100 for glucose ††for information, see website www.wcommerce.com
Lifestyle Strategies for Your Child
You can help your child concentrate on schoolwork, chores and other challenges. Start with ATTENTIVE CHILD and ATTENTIVE DHA, and then incorporate a healthy lifestyle and nutrition routine.
Have your child’s overall health checked by a welltrained holistic health care professional, such as a naturopathic physician. It is particularly important to examine the functioning of your child’s thyroid gland (the master regulator of the body’s metabolism, which influences mood and energy level), and blood sugar metabolism (the brain depends on a steady supply of glucose to function properly, particularly when you are trying to concentrate).
Nutritional Health: Feeding the Brain
Help your child maintain a steady supply of energy and brain fuel by providing a balanced diet. Small, frequent meals are preferable since they dispense a steady level of glucose to the brain. Include foods high in the amino acid tyrosine, a precursor to neurotransmitters that support an alert state. It is found in protein foods, such as meat, poultry, beans, tofu, lentils and seafood. Also include complex carbohydrates such as whole grains, fruits and vegetables, which are metabolized slowly and yield a steady supply of glucose. The simple sugars found in candy, COOKIES, sodas and other processed foods can lead to a rapid rise in blood sugar levels, followed by an abrupt decline, and should be discouraged. It is important to include essential fatty acids, especially omega-3 fatty acids, which are abundant in the brain and essential for its development and normal functioning. Supplement with ATTENTIVE DHA, and encourage your child to eat cold-water fish, such as salmon. Avoid the hydrogenated fats found in processed foods and margarine, as well as chemicals and food additives. A nutrition program consisting of fresh, unprocessed natural foods is the healthiest choice for everyone.
Some experts believe extended time watching TV and playing video games does not support optimal health or school performance. EEG studies have shown that these activities decrease brain activity rather than activating the brain. Encourage your child to spend time in outdoor physical recreation and in creative, challenging activities.
Supplement with ATTENTIVE CHILD and ATTENTIVE DHA
ATTENTIVE CHILD is available in bottles of 30 & 60 chewable wafers. ATTENTIVE DHA Kid Caps (algal-source Neuromins®) are available in 30- & 60-softgel bottles. References Amen, D. Windows into the....Mind. Fairfield, CA: MindWorks Press, 1997. Foster-Powell, K. & Miller, J.B. 1995, International tables of glycemic index. Am J Clin Nutr. 62:871S-93S. Natah, S.S. et al. 1997. Metabolic response to lactitol and xylitol in healthy men. Am J Clin Nutr. Apr; 65(4):947-50. Schmidt, Michael. Smart Fats. Berkeley: Frog, Ltd., 1997. Sears, William. Boston: Little, Brown & Co., 1998.