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30 Oct 2015 

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30 Oct 2015 

Foods every breast cancer survivor should know about



Even if you have a lot of other priorities for instance, sports, extracurricular activities, etc., still you need to complete a senior project to graduate successfully

Story highlightsStudies have showed that eating certain foods may lower a survivor's risk of recurrenceConsumption of isoflavones, commonly found in soybeans, are linked to reduced riskStudy: Carotenoids associated with "greater likelihood of breast cancer-free survival"Eating fish high in omega-3 fatty acids linked to an improved breast cancer prognosisWomen checking in for appointments at the Comprehensive Breast Center at St. Luke's-Roosevelt Hospital Center in New York this month are being offered more than a pre-op or post-op surgical visit.

On the reception desk, inside a large plastic frame, is a colorful flyer decorated with pictures of luscious-looking fruits and vegetables. It's an invitation to attend "Superfoods and Super Habits for Super Health," a seminar that promises to teach patients the foods they should eat to boost their immunity and -- not in so many words -- reduce their chances of dying of breast cancer.

"We have to take a global look at survivorship," said Dr. Alison Estabrook, chief of breast surgery at St. Luke's-Roosevelt and director of the Breast Center. "It's clear better eating habits increase the possibility that a woman won't get breast cancer or have a recurrence."

The good news is that after two decades of breast cancer being on the rise, numbers have been declining in recent years. Still women in the United States have a one in eight chance of developing breast cancer in their lifetime, according to the ACS, so it's not surprising experts are searching for more ways to keep them alive.

Not all oncologists embrace the link between nutrition and longevity, citing insufficient evidence. But doctors who specialize in nutrition say there are certain foods women can include in an overall healthy diet to increase their chance of survival.

Soy

Dr. Barry Boyd, creator of the integrative medicine program at Greenwich Hospital-Yale Health Systems and director of nutritional oncology, says women should no longer be afraid to consume soy.

"It was feared that components of soy had estrogen-like properties that influenced the growth of breast cancer cells," Boyd said. "Science has not only proved an absence of risk, there's also a possible benefit."

Boyd points to a study in the American Journal of Clinical Nutrition that explored soy intake in the United States and China among 9,500 women after breast cancer diagnosis. The consumption of isoflavones, commonly found in soybeans, produced a "statistically significant reduced risk of recurrence" among breast cancer survivors diagnosed with invasive breast cancer, according to researchers.

A study released this year by the Asian Pacific Journal of Cancer Prevention produced similar results. In this analysis, more than 11,000 breast cancer patients were studied. Researchers concluded that eating soy after diagnosis was associated with a reduced mortality risk and fewer recurrences of the disease.

The American Cancer Society is more cautious in its recommendations, noting that while soy is good source of alternative protein, "women with breast cancer should take in only moderate amounts" and not ingest soy-containing pills, powders or supplements containing high amounts of isoflavones.

Kale, sweet potatoes and squash

Eating foods rich in carotenoids has been linked to a reduced risk of breast cancer recurrence. Carotenoids are the natural pigments found in yellow and orange foods (such as carrots, sweet potatoes and squash) and dark leafy greens such as kale, spinach and Swiss chard.

In a 2009 study published in the journal Cancer Epidemiology, Biomarkers & Prevention, increased consumption of carotenoids was associated with "greater likelihood of breast cancer-free survival." The report based its findings in part on the Women's Healthy Eating and Living Study, a National Institutes of Health-funded investigation.

To increase the consumption of carotenoids, Dr. Mitchell Gaynor advises his breast cancer patients to eat more cruciferous vegetables. Gaynor, founder of Gaynor Integrative Oncology, says his reasoning is simple: "We understand cancer quite differently today than we did when President Nixon declared a war on cancer in the 1970s. We know now that certain foods make your body inhospitable for cancer cells to thrive. The goal is to keep cancer cells dormant, and what you eat makes a difference."

Examples of cruciferous vegetables include broccoli, kale, cabbage and cauliflower.

Salmon, haddock and cod

Eating fish high in omega-3 fatty acids has also been linked to an improved breast cancer prognosis. Fish in this category include salmon, haddock, cod, halibut and sardines.

A 2011 study in the Journal of Nutrition showed that the consumption of EPA and DHA fatty acids from fish "inhibit the proliferation of breast cancer cells" and reduces "the progression of breast tumors." Women who were diagnosed and treated for early stage breast cancer -- and given higher levels of EPA and DHA -- had an approximate 25% reduced risk of recurrence.

It's important to note that the benefit corresponded only to the consumption of fish, not fish oil supplements.

Gaynor says that eating fish rich in omega-3 fatty acids is also healthful because it supports proper immune function and lowers a woman's risk of heart disease and diabetes.

The American Cancer Society warns against eating too many of these fatty foods: "Diets high in fat tend to be high in calories and may contribute to obesity, which in turn is linked with an increased risk of several types of cancer."

Beans and whole grains

Women who consume a high-fiber diet probably boost their life expectancy.

"A high-fiber diet is associated with lower overall mortality in breast cancer patients," said Dr. Keith Block, medical-scientific director at the Block Center for Integrative Cancer Treatment in Skokie, Illinois.

Block says fiber is beneficial because it can help women control their appetite and may decrease the number of calories they consume. Achieving and maintaining a healthy weight, particularly after menopause, is widely viewed as one factor that influences survival.

Which is why Estabrook at the Comprehensive Breast Center is offering that nutrition class in the first place.

"When you look at cancers, most are caused by weight gain," she said. "The fatter you are, the more estrogen circulates in your body, and when there's more estrogen, the risk of breast disease increases.

"But cancer survival is not just about eating one kind of fruit or vegetable. It's about making the right lifestyle choices, including exercise. Diet is one part of a larger picture."



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29 Oct 2015 

Benefits of Flaxseed Nutrition - InfoBarrel



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1) Lose Weight

Flaxseed - also known as linseed - is regarded as a natural "superfood". The hardest part about losing weight is regulating food intake. Natural superfood's like flaxseed, provide the nutrition your body needs to maintain a regulated flow of low level energy throughout the day. Since flaxseed is rich in Omegga-3 Fatty Acids, consumption of flaxseed nutrients leads to optimal body efficiency. If you connect the dots, optimal body function leads to a more efficient fat burn. Many people try ingesting all sorts of "wonder drug" chemicals into their bodies where all natural flaxseed nutrition does the same job for less. Flaxseed is perfect as an addition to any workout routine as a way to maximize your effort.

2) Lower Cholesterol

High cholesterolis a growing problem in the developed world. As we lead an increasingly sedentary lifestyle and consume fatty foods, it is hard to control "bad" cholesterol without the aid of expensive drugs with various side effects. While flaxseed nutrition is not a panacea, it has been shown to reduce levels of cholesterol, mitigating "bad" cholesterol and elevating "good" cholesterol. In conjunction with a healthy diet, flaxseed will aid in reducing high levels of cholesterol.

3) Reduce Risk of Heart Disease Heart disease is another growing problem in our society for many of the same reasons as high cholesterol. By lowering levels of LDL cholesterol, flaxseed already goes a long way towards preventing heart disease. An added benefit is the effect flaxseed has on the vitality of arteries. A healthy diet of flaxseed nutrition will strengthen the arteries by not only keeping them clear of obstruction, but also by increasing the flexibility and pliability of arteries. Studies have shown a reduced risk of strokes and blood clotting as a result.

4)Better Digestion At some point in their life, everyone struggles with digestive issues. Poor diet, bad metabolism, or just plain old genetics can affect why some of us experience troubles and others don't. Fortunately, in this category flaxseed delivers again. Flaxseed nutrition is high in soluble fiber which is in turn essential to smooth digestive function. One ounce of flaxseed nutrition provides up to 32% of daily fiber needs. Even better, flaxseed is high in ALA (alpha linolenic acid) which is be proven to fight cancer, in particular colon cancer. Sprinkling flaxseed on cereal or into baking recipes is an easy way to gain all the benefits without having to take a pill. If pills are your thing, then there are plenty of options to buy flaxseed pills online.

5) Overall Well Being Choosing tobuy flaxseed nutrition on a regular basis may just be the best decision you have made for your body in a while. Particularly if you are dieting or working out alot, flaxseed can help keep your body going strong despite the strain placed on it. Think of the analogy of oil for a car. Without out it, parts break, engine efficiency goes down, and the overall potential of the car is diminished. Both in the short term and over the "lifetime" of the car this is true. Similarly, flaxseed leads to superior overall body function. As far as supplements go, flaxseed is one of the least expensive options on the market. It is a great all natural way to boost your health and overall quality of life.



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29 Oct 2015 

FDA: Nutrition labels getting a makeover



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Story highlightsThe Food and Drug Administration is proposing changes to nutrition labelsNew labels make calorie counts easier to read and highlight added sugar FDA also wants to change required serving sizes in some products, such as sodaProposal will undergo 90-day comment period, may be implemented next yearChoosing healthier foods at the grocery store may soon be a little easier.

The Food and Drug Administration is proposing several changes to the nutrition labels you see on packaged foods and beverages. If approved, the new labels would place a bigger emphasis on total calories, added sugars and certain nutrients, such as Vitamin D and potassium.

The FDA is also proposing changes to serving size requirements in an effort to more accurately reflect what people usually eat or drink. For example, if you buy a 20-ounce soda, you're probably not going to stop drinking at the 8-ounce mark. The new rules would require that entire soda bottle to be one serving size -- making calorie counting simpler.

This is the first overhaul for nutrition labels since the FDA began requiring them more than 20 years ago. There has been a shift in shoppers' priorities as nutrition is better understood and people learn what they should watch for on a label, administration officials said.

"You as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf, and be able to tell whether it's good for your family," first lady Michelle Obama said in a press release. "So this is a big deal, and it's going to make a big difference for families all across this country."

The proposed labels would remove the "calories from fat" line you currently see on labels, focusing instead on total calories found in each serving. Nutritionists have come to understand that the type of fat you're eating matters more than the calories from fat. As such, the breakdown of total fat vs. saturated and trans fat would remain.

Put down that doughnut: FDA takes on trans fat

The proposed labels would also note how much added sugar is in a product. Right now, it's hard to know what is naturally occurring sugar and what has been added by the manufacturer.

"Now when Americans pull a product from the supermarket shelf, they will have a clear idea of how much sugar that product really contains," American Heart Association CEO Nancy Brown said.

Chemically, added sugar is the same, but studies show many Americans eat more sugar than they realize. The American Heart Association recommends you limit added sugar to no more than half your daily discretionary calories. That means for American men, about 150 calories a day, or nine teaspoons. For women it's a smaller amount -- no more than 100 calories per day from added sugar, or about six teaspoons of sugar.

The FDA also plans to update the daily values for certain nutrients such as sodium, dietary fiber and Vitamin D. For instance, the daily limit for sodium was 2,400 milligrams. If the new rules take effect, the daily value will be 2,300 milligrams, administration officials said.

Food and beverage companies would also be required to declare the amount of Vitamin D and potassium in a product, as well as calcium and iron. Research shows Americans tend not to consume enough Vitamin D for good bone health. And potassium is essential in keeping your blood pressure in check.

Vegetarian diet could help lower your blood pressure

Administration officials said about 17% of current serving size requirements will be changing, and the FDA is adding 25 categories for products that weren't commonly around 20 years ago (think pot stickers, sesame oil and sun-dried tomatoes).

Most of the required serving sizes will be going up; no one eats just half a cup of ice cream, for instance. Others, like yogurt, will be going down.

"This will help people better understand how many calories they actually consume, especially if they plan to eat all the food in a container or package," Brown said.

While the American Heart Association and advocacy group Center for Science in the Public Interest commended the FDA's changes, they noted that there was more to do.

Both organizations said the FDA's sodium recommendation was still too high. Brown said the association will continue to recommend sodium intake be limited to 1,500 milligrams a day.

CSPI said it will also request that the FDA include a daily value of 25 grams for added sugars. "Thus, the Nutrition Facts label for a 16.9-ounce bottle of soda would indicate that its 58 grams of added sugars represents 230 percent of the DV," the group said in an e-mail.

With this announcement, the FDA has opened a 90-day comment period, during which experts and members of the public can provide input on the proposed rules. The FDA will then issue a final rule. Officials said they hope to complete the process this year.

Manufacturing companies will then have two years to implement the changes.

Nutrition labels have remained pretty much the same for decades. It wasn't until the late 1960s that most food labels listed any nutrition information.

At the time, labels with calorie or sodium counts were mainly used on products the FDA considered to have "special dietary uses," for people with high blood pressure who were watching sodium, for instance.

Most people were making meals at home then, so there wasn't a huge demand for this information. That changed as more people started eating processed foods.

Noticing the trend, the White House pulled together
a conference of nutritionists and food manufacturers in 1969. Nutrition labeling was voluntary at first. It wasn't until 1990 that the FDA required nutrition labels for most prepared and packaged foods. Labels for raw produce and fish remain voluntary.

More Americans today are interested in what's on these nutrition labels, research shows.

A USDA study released last month showed 42% of working-age adults between 29 and 68 looked at these labels most or all of the time when shopping. Some 57% of Americans older than 68 did as well. That's up from 2007, when 34% of working-age adults looked at the label, and 51% of Americans older than 68 did.

The increase is good news as the United States struggles with an obesity epidemic. Some studies have shown that people who read labels eat healthier. More than a third of all Americans are obese, according to the Centers for Disease Control and Prevention.

Obesity rates drop for 2- to 5-year olds





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29 Oct 2015 

***Cultured, Whole-Food Vitamins And Supplements – Best Source of Dietary Supplementation

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By Christine Dreher, CCN, CCH, the Official Guide To Dietary Supplements

The official guide to Dietary Supplements Average:

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Whole Foods for Optimal Nutrition

Whole foods are our best source of nourishment and provide the most complete sources of vitamins and minerals. We are nourished by eating whole foods because they contain the necessary proteins, fats, carbohydrates, fiber, enzymes, vitamins, minerals, antioxidants, and other micronutrients that our body needs for proper nourishment and optimal health. Unfortunately, most of us do not eat enough variety of whole, nutrient-dense foods for proper nutrition levels. Instead, our modern diets include too many processed foods that provide sub-standard levels of nutrients. These days, dietary supplementation is often needed to provide our nutritional requirements for optimum health and energy.

The Complexity of whole food vitamins and Supplements

Dietary Supplements made from whole foods contain not only recognized vitamins and minerals, but a whole symphony of other micronutrients (phytonutrients or phytochemicals) that work in concert with vitamins and minerals to orchestrate a natural harmony in our bodies. More than 25,000 different micronutrients, also known as cofactors, have been discovered in whole fruits and vegetables alone. These micronutrients are still being studied, but what we do know is that they not only provide additional nutritional support, they also enhance the effectiveness and absorption of other nutrients contained in whole foods.

An interesting study was conducted by researchers at the USDAs Jean Mayer Human Nutritional Research Center on Aging at Tufts University in Boston. Two different age groups of men and women were fed a diet containing ten servings of fruits and vegetables a day. Then they measured the antioxidant capacity of the participants blood samples by seeing how well the blood deactivated damaging oxidized free radicals in a test tube. After two weeks, the antioxidant capacity of the participants blood rose in both groups, though more consistently in the older people. Based on this and other studies, it appears that compounds other than vitamins C and E and carotenoids contribute a major portion of the increase in antioxidant capacity.

Food researcher Vic Shayne, Ph.D. clearly describes the complexity of whole food nutrition and how this cannot be duplicated in the lab with vitamin isolates, in the following quotation:

"Since whole food ingredients are natural, they contain a host of nutrients that exist within a complex.

A food complex includes not only vitamins and minerals, but also many cofactors (helper nutrients) that are found in natures foods as a result of the evolutionary process.

Cofactors and food complexes therefore cannot be made in a laboratory nor can they be duplicated by scientists.

Many nutritional doctors and researchers conclude that cofactors are often more valuable than vitamins and minerals, and that food cannot be duplicated due to its complexity, dynamism and energy.

Cofactors within natures foods (which are found also in whole food supplements) include, but are not limited to: vitamins, minerals, terpenes, trace mineral activators, enzymes, co-enzymes, chlorophyll, lipids, essential fatty acids, fiber, carotenoids, antioxidants, flavonoids, pigments, amino acids, whole proteins and more.

The human organism is biologically suited to ingest and utilize natures whole foods for its sustenance, including the optimal functioning of cells, and for the processes of healing and prevention.

Because (isolated) vitamin and mineral pills are merely comprised of isolated chemicals, the body often regards these as foreign invaders.

Many vitamins, minerals and amino acids produce toxic side effects ranging from skin itching and flushing (niacin, for example) to liver impairment (vitamin A palmitate, for example).

The ingredients within foods operate on a system of synergism; in other words they work as teams to feed cells. The interwoven, interrelated and complementary functions of food particles represent some of Natures most wonderful properties of synergistic power and function.

Synergism is defined as the interaction of two or more agents or forces so that their combined effect is greater than the sum of their individual effects: working together."

The Power of Fermentation and Probiotic Cultures

We understand that nutritional supplements created from whole foods provide a more complex source of nutrition than isolated supplements created in a lab. So, what happens when we incorporate a probiotic fermentation process to whole food nutritional ingredients?

I am sure we have all heard of Captain Cooks remedy for scurvy on his ships. Due to the lack of fresh produce on long voyages, he would require all his sailors to eat sauerkraut, which is fermented cabbage. Scurvy is caused by a vitamin C deficiency; by fermenting cabbage, the Vitamin C levels of the cabbage are increased.

The power of the fermentation and culturing process is due to the additional nutrients that are created by the activated bacteria. By culturing live, whole foods in probiotics (healthy, beneficial, naturally occurring bacteria), a synergy of health promoting compounds is created. Those compounds produce much greater results than the sum of the individual whole food nutritional ingredients. According to Dr. Richard Sarnat, M.D., co-author of The Life Bridge: The Way to Longevity with Probiotic Nutrients, "These (cultured) nutrients promote the health of the entire digestive system. It's the process of fermentation that unlocks all these wonderful nutrients."

In her book, Nourishing Traditions, author Sally Fallon, further explains the benefits of the lacto-fermentation process: "Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli (probiotics) in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.

Summary

By supplementing our diets with cultured, whole food vitamins and supplements, we are able to provide our bodies with the complexity of nutrients missing from our modern diets, delivered in a cultured, whole food form that our bodies recognize and utilize efficiently. Nutrients from isolated vitamins and supplements are not adequate for our dietary requirements because they lack the cofactors and micronutrients needed and are not recognized by our bodies as food.

As a Clinical Nutritionist, I recommend my clients and customers eat a whole food, natural diet and use cultured, whole food vitamins and supplements for optimal health. I am impressed with nutrition companies such as Garden of Life Whole Food Nutritional Vitamins & Supplements, Mt Capra Organic Goat Whey & Whole Food Nutritional Supplements, New Chapter Organics Whole Food Nutritional Vitamins & Supplements and Vitamin Code whole-food raw vitamins because they follow these health promoting principles of using only whole=food ingredients and a culturing probiotic process in their vitamin and supplement formulas.

copyright 2008 by Christines Cleanse Corner, Inc.

References:

Dr. Richard Sarnat, Paul Schulick and Thomas M. Newmark, The Life Bridge: The Way to Longevity with Probiotic Nutrients,

Jordan Rubin N.D, J. Brasco M.D., Restoring Your Digestive Health

www.westonaprice.org/foodfeatures/lacto.html

Sally Fallon, Nourishing Traditions



, Cooking culture: tangy, tasty, and teeming with health benefits, fermented foods are the new stars of a wholesome diet - Healthy Appetites - Natural Health, April 2004, Jill Newmark

Better Nutrition, June, 2001, Marie Moneysmith

Author's Bio:

Christine Dreher, CCN, CCH is a Nutritionist, Herbalist, Author of The "Cleanse Cookbook" and President & Founder of Christine's Cleanse Corner, Inc., (a nutritional company that specializes in nutritional & health education & Whole Food Vitamin Supplements. Christine is the Editor & Publisher of the free, online "Transform Your Health" Nutrition and Health E-Newsletter. She is also a Health/Nutritional Speaker & Teacher, & a Nutritional, Diet & Internal Cleanse Consultant, and a Live Beyond Organic Mission Marketer.

Christine is also the Official Self Growth Guide for Dietary Supplements. For more information about New Chapter, Garden of Life or Vitamin Code and other Whole Food Vitamin supplements and herbs, visit Christine on the web at: www.TransformYourHealth.com or call Christine's office at 858-673-0224.



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