Wednesday, December 24, 2008

Fighting heart disease with fruit

Boosting your daily fruit and vegetable intakes could help protect you from heart disease, say scientists.

Scientists from Cambridge University found that a boost in vitamin C intake has been shown to cut the risk of death from heart disease.

Boosting fruit and vegetables intakes can help your heart

Professor Kay-Tee Khaw studied 19,496 people aged between 45 and 79, from Norfolk and found that those with the highest vitamin C intakes had the lowest heart death rates.

Our findings suggest that an increase in dietary intake of foods rich in ascorbic acid might have benefits for cardiovascular disease and all-cause mortality in men and women

Professor Kay-Tee Khaw, of Cambridge University

He found that with just a 50 gramme increase in fruit or vegetables it was possible to cut the death rate by 20%, regardless of the person's age, blood pressure or whether they smoked.

Vitamin C, or ascorbic acid, is commonly used to boost the immune system to ward off colds and the flu, and is an antioxidant that destroys harmful substances in the body, called free radicals, that can cause cancer.

Fresh fruit such as oranges, grapefruit, apples and bananas and green vegetables are good sources of vitamin C.

Healthy eating

Vitamin C was also linked with a cut in cancer-related deaths among men.

Professor Kay-Tee Khaw said his findings in the Lancet could have a positive effect on the nation's health if people start to eat more healthily.

He said: "Our findings suggest that an increase in dietary intake of foods rich in ascorbic acid might have benefits for cardiovascular disease and all-cause mortality in men and women and add to the large amount of evidence that lends support to the health benefits of fruit and vegetables.

"Small and feasible changes within the normal population range of intake could have a large effect," he said.

A spokeswoman for the British Heart Foundation said the study confirmed the benefits of fruit and vegetables.

She said: "This study contributes to a large body of research suggesting that vitamin C is cardioprotective.

Powerful antioxidant

"Vitamin C is a powerful antioxidant and is found in many fruit and vegetables. Antioxidants prevent cholesterol from 'oxidising' - the process that leads to the furring up of the arteries."

But she said that more work is needed to establish whether vitamin C supplements have a positive effect on health.

"A balanced diet containing at least five portions of fruit or vegetables daily will provide all the vitamin C that the body needs, plus many more beneficial vitamins and minerals.

"However, more evidence is needed to establish whether vitamin C supplements offer the same benefits as good old fruit and veg."

By BBC News

Friday, 2 March, 2001, 00:17 GMT

Wednesday, December 17, 2008

Never Say Die

Step aside, quacks. The search for longer life is a real science now.

Friday, November 28, 2008

New super vegetarian food with all the health benefits of meat (Re-issue)

Washington, June 1 (ANI): A scientist has developed a new vegetarian food, called tempe, that not only bolsters a persons uptake of iron, but also provides a good set of proteins.

Charlotte Eklund-Jonsson at the Department of Food Science said that tempe is in fact a whole-grain product with high folate content.

Its long been known that whole-grains reduce the risk of cardiovascular

diseases, and that it also protects against age-related diabetes and certain forms of cancer. The B vitamin folate is the natural form of folic acid and, among other things, is necessary for normal fetal development.

Tempe is designed for vegetarians, but also for people who want to eat less meat for environmental reasons, for example. We also had the environment in mind when we chose to base it on barley and oats, which are suitable to cultivate in Sweden and therefore do not require long transports, said Eklund-Jonsson.

This unique food is produced through fermentation with the aid of the micro fungus Rhizopus oligosporus, which originates from Indonesia, but they use soybeans as the raw material there.

But, Eklund-Jonsson developed methods to preserve the high fibre content of the cereal grains and at the same time to enhance their content of easily accessible iron. Normally these two considerations work against each other.

It was revealed that the iron uptake was doubled after a meal of barley tempe as compared to unfermented barley.

Moreover, in other studies both oat and barley tempe produced low blood sugar responses and insulin responses, which is typical of whole-grain products.

The dissertation is titled “Nutritional properties of tempe fermented whole-grain barley and oats.

By Thandian News
June 1st, 2008 - 8:17 pm ICT by admin

Tuesday, November 25, 2008

Top Ten Reasons to Buy Organic

Protect Future Generations
Children receive four times the exposure than an adult to at least eight widely used cancer-causing pesticides in food. The food choice you make now will impact your child's health in the future.

Prevents Soil Erosion
The Soil Conservation Service estimates that more than three billion tons of topsoil are eroded from the United States croplands each year. That means soil is eroding seven times faster than it is built up naturally. Soil is the foundation of the food chain in organic farming. But in conventional farming the soil is used more as a medium for holding plants in a verticle position so they can be chemically fertilized. As a result, American farms are suffering from the worst soil erosion in history.

Protect Water Quality
Water makes up two-third of our body mass and covers three-fourths of the planet. Despite its importance, the Environmental Protection Agency (EPA), estimates pesticides (some cancer causing) contaminate the ground water in 38 states, polluting the primary source of drinking water for more than half the country's population.

Save Energy
American farms have changed drastically in the last three generations, from the family based small businesses dependent on human energy to large scale factory farms highly dependent on fossil fuels. Modern farming uses more petroleum than any other single industry, consuming 12 percent of the country's total energy supply. More energy is now used to produce synthetic fertilizers than to till, cultivate, and harvest all the crops in the United States. Organic farming still mainly based on labor-intensive practices such as weeding by hand and using green manures and crop covers rather than synthetic. Organic produce also tends to travel a shorter distance from the farm to your plate.

Keep Chemicals Off Your Plate
Many pesticides approved for use by the EPA were registered before extensive research linking these chemicals to cancer and other diseases has been established. Now the EPA considers that 60 percent of all herbicides, 90 percent of all fungicides and 30 percent of all inscecticides are carcinogenic. A 1987 National Academy of Sciences report estimated that pesticides might cause an extras 1.4 million cancer cases among Americans over their lifetimes. The bottom line is that pesticides are poisons designed to kill living organisms, and can also be harmful to humans. In addition to cancer, pesticides are implicated in birth defects, nerve damage and genetic mutation.

Protect Farm Workers Health
A natural Cancer Institute study found that farmers exposed to herbicides had a six time greater risk than non-farmers of contracting cancer. In california, reported pesticide poisinings among farm workers have risen an average of 14 percent a year since 1973, and doubled between 1975 and 1985. Field workers suffer the highest rates of occupational illness in the state. Farm worker health also is a serious problem in developing nations, where pesticide use can be poorly regulated. An estimated 1 million people are poisoned annually by pesticides.

Help Small Farmers
Although more and more large scale farms are making the conversion to organic practices, most organic farms are small independently owned and operated family farms of less than 100 acres. It's estimated that the United States has lost more than 650,000 family farms in the past decade. And with the US Department of Agriculture predicting that half of this country's farm production will come from 1 percent of farms by the year 2000, organic farming could become one of the few survival tactics left for family farms.

Support a True Economy
Although organic foods might seem more expensive than conventional foods, conventional food prices do not reflect hidden cost borne by taxpayers, including nearly $74 billion in federal subsidies in 1988. Other hidden costs include pesticide regulation and testing, hazordous waste disposal and clean up, and environmental damage.

Promote Biodiversity
Mono cropping is the practice of place large plots of land with the same crop year after year. While this approach tripled farm production between 1950 and 1970, the lack of natural diversity of plant life has left the soil lacking in natural minerals and nutrients. To replace the nutrients, chemical fertilizers are used, often in increasing amounts.

To Taste Better Flavor
There's a good reason many chef's use organic foods in their recipes. They taste better. Organic farming starts with the nutrients of the soil which eventually leads to the nurishment of the plant and ultimately our palates.

Organic Times, Spring 1992
Excerpted from an article by Sylvia Tawse Alfalfa's Markets, Boulder, CO.

All information on is for educational and informational purposes only. Deanna Latson does not prescribe and she does not diagnose. If you use the information on this site without the approval of a health professional, you prescribe for yourself, which remains your constitutional right, but Deanna Latson assumes no responsibility.

Thursday, November 20, 2008


By Arundhati Mitra

Find out why it is healthier to turn to natural food before it is too late

See, I have given thee every herb that yields seed which is on the face of the earth. And every tree whose fruit yields seeds, to you it shall be for food!
Genesis 1:29

natural, raw food, benefitsA huge golden-brown roasted steak, dripping with butter. Surrounded by finger chips and garnished by a sprig of basil and creamy mayonnaise. The aroma of exotic herbs. Your taste buds tingle. You almost feel the steak melting in your mouth. Yummy, isn't it? But wait! What about the cholesterol you are inviting into your system?

If you are health-conscious and have sufficient will-power, you may push away this delicious picture and go for something more banal, like a boiled salad. But is that really as healthy as it seems?The new mantra doing the rounds is that any-repeat, any-cooked food is avoidable. "In cooked food," says Jehangir Palkhivala, an Indian yoga therapist, "life forces are taken away from the food. Raw food can be consumed easily without exerting pressure on our organs."

And this is only for starters.

Nutrition science is fast gaining the reputation of being a healing and preventive device. Dr Nand Kishore Sharma, a naturopath in New Delhi, India, feels that most diseases are caused by bad food habits. "Unnatural food, which includes any form of food not found in nature, generates toxins that gradually poison the body," he says. From his 'Fireless Kitchen', Dr Sharma gives patients regenerative or natural food for degenerative diseases. This, he claims, has cured many. "I have even seen people grow new teeth and hair at 60 and 70 years of age," he says.

Urvashi Rawal is a case in point. A homeopath from Mumbai, India, she suddenly lost her voice in 1988. Doctors could not help her beyond diagnosing that she had developed some nodes on her vocal chords. During this time she met Rishi Prabhakar, who introduced her to his Siddha Samadhi Yoga (SSY) and put her on a complete raw food diet. "I suffered from severe diarrhea for the first few days. In the process, natural food flushed out all the toxins from my body," Rawal (now Ma Urvashi) recalls. Within six months, she regained her voice. Today, she is a senior SSY instructor.

Raw food is usually defined as that which is not cooked, applied to fire or fragmented. Uday Chotai, a naturohygienist from Mumbai, adds: "According to naturopathy, there are two types of food—suncooked and uncooked. Fruits that ripen in the sun fall into the category of suncooked food. Uncooked or raw food have not ripened at all." But both types have high pranic value and meet every requirement of the body.

In their book Prakritik Vyanjan, Dr Nand Kishore and Savita Sharma affirm that nature is a most effective resource manager. During summer, we get juicy fruits and vegetables such as watermelon, muskmelon, mint and cucumber, which have a cooling effect. In winters, there are dry fruits and dates. The authors discourage having non-seasonal fruits and vegetables since they have low nutrition value. Moreover, the nutrients that the body gets . from seasonal fruits and vegetables are assimilated and kept in store for coming seasons. Any minor requirements can be compensated through available seasonal fruits and vegetables.

However, despite such a foolproof natural system, man tends to experiment with nature-often with adverse results. We eat peeled fruits and vegetables because they taste better and are easier to chew. But in doing so, we rid them of their vitamins, minerals and fiber. Chewing has its own advantages: the more we chew, the better does the food mix with digestive juices in our mouth. This reduces strain on the stomach.
Sprouts probably contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process. This helps convert proteins into amino acids, starch into glucose and increases the value of vitamins. For example, vitamin B increases by 1,000 per cent and Vitamin C by 600 per cent in sprouted wheat.

A study of Chinese pharmacopoeia reveals that the Chinese could lose weight, cure rheumatism, lower fever and tone the body through the regular consumption of sprouts. Sprouts were introduced to the West by Captain Cook. Despite many strenuous voyages spanning a decade, his crew was remarkably fit. Their secret-sprouted beans.

It is best to eat sprouts fresh. However, the nourishment which develops as the sprouts grow is very stable and can be frozen or dried for future use.
Sprouts can be mixed with other foods and dressings such as lemon juice and rock salt. This live food rejuvenates body cells and tissues and provides energy. It also retards the aging process. Sprouted potato and tomato seeds, however, should be avoided as they are poisonous. Alfalfa and moong-bean sprouts are, on the other hand, excellent soft food: they contain every known vitamin necessary for the human body in perfect balance. And yes, they don't taste bad either.

Dr Victor G. Rocine, a Norwegian homeopath, advises eating food "the way God manufactured it". According to him, we must preserve the organic chemical salts in food because once we remove them, we are likely to alter other chemicals as well. Dr Rocine also discourages adding artificial ingredients to food, especially if their natural forms are available. He cites the example of common salt. Table salt, according to him, is an inorganic substance and hence not of much value for us organic beings. Dr Rocine suggests taking sodium from organic substances such as spinach, strawberries and carrots. Foods rich in sodium are often rich in chlorine and oxygen also.

Dr Sharma agrees: "Man needs perhaps one per cent salt. This he can easily get from fruits and vegetables." Going a step further, A.P. Dewan, in his book Food for Health, says too much salt increases the body's alkalinity. This can result in cancer. The notion that cooking destroys food has many supporters. "Natural foods," points out Ma Urvashi, "contain sun energy in the cellulose. This is destroyed when exposed to high temperatures while cooking." When ingested, the cooked food is first broken down to its natural form and then digested. "We can save our body a lot of energy if we take natural food in the first instance," she argues.

Dr S.N. Pandey, a Delhi-based naturopath, feels that the mysteries of nature cannot be duplicated artificially. "Nature's products exist in holistic forms. Their effects are also holistic," he says. "This is destroyed while cooking. Citric acid, for example, can never do for the human body what lime can." One important substance that is destroyed by any form of heating are enzymes. They work as catalysts during all chemical changes in the body, especially during digestion. They die at temperatures, above 55ºC. After that no food can be absorbed by the body. Enzymes become inactive even at low temperatures, but can be revived. Though our body produces enzymes, the best source is fresh food, rich in natural enzymes. All raw food advocates underscore the necessity of properly washing fruits and vegetables. This is because of the use of chemical fertilizers and pesticides. "Have you ever seen cows and goats washing their greens before eating?" asks Dr Sharma. "Organic soil has a lot of nutrients. Though humans can't consume it directly, a little amount is harmless. But chemicals contaminate everything."
Honey has been eulogised in every religious scripture as food of the gods. Natural honey is valued for its sweetness, and it also retains its prana longer than most food. In that sense, honey is almost a perfect food. Most importantly, it can be preserved indefinitely if it is pure.

Honey also has very high food value and its daily use can prevent and control many common ailments. It has 76 per cent sugar and various minerals, enzymes and vitamins in proportions required by the human body. Dark honey has more iron, copper and manganese than the lighter varieties. Natural honey, pre- digested by bees, can be rapidly assimilated in the body and is sedative.

Honey has certain potassium salts that make it a phenomenal moisture absorber and a great killer of germs and bacteria. In fact, naturopath A.P. Dewan says that honey kills bacteria more effectively than some antibiotics.

This also helps it draw excess fluid from the blood stream, lowering blood pressure. Honey, if taken on an empty stomach with water and lemon, reduces obesity and weight.

Beauticians recommend it quite liberally for a glowing complexion and silky hair. If taken at night with hot milk, it cures constipation.

A glass of water with a teaspoon of honey also removes excessive fatigue.

Thankfully, organic fertilisers and pesticides will soon come into the market. In fact, Ma Urvashi cites the case of Dr C.K. Patel, former professor of Vallabh Vidya Nagar, in the western Indian state of Gujarat, who is already exporting neem pesticides prepared by him. Another point that qualifies raw food is freshness. Says Dr Swati Sawant, naturopath: "Raw juices clean our system. But if we allow them to rest a long time, they get oxidised and are of no use." There is an interesting theory behind this. During his studies, Dr Rocine observed that the moment a fruit is plucked from a tree, its life principle begins to go back to the atmosphere, leaving the fruit nutritionally dead. This is especially true of chlorophyll, an important component in the production of red blood cells. As these components spoil quickly, the food is preserved by removing them-in the process eliminating the most nutritive parts.Nutritionists are also questioning many age-old beliefs. Take milk. Considered by many a complete food, it is increasingly being labelled unhealthy-even in its raw form. "Do you know of any animal other than man that consumes milk of another species?" asks Dr Sharma. "The milk of cows or buffaloes is suited for their calves, not us."

A lot of non-vegetarian food is also eaten raw. The Japanese, for one, eat raw seafood. In fact, sushi, a Japanese raw fish preparation, is a gourmet's delight. Adds Parvinder Multani, executive chef of Oberoi Maidens: "Appetisers like caviar, stallion salamis and oysters are considered delicacies. These are all eaten raw." He points out that the French make steak tartare with minced beef or horse meat, served raw with egg yolks and seasonings. In Africa, many beef dishes are eaten raw.
In the ultimate analysis, however, it is unrealistic and undesirable to hastily do away with certain habits, no matter what the advantages. Pointing out various psychological factors, most natural food champions state that the food we eat should suit our mental and emotional temperament. Otherwise its physiological benefits will be nullified. As Kavita Mukhi of Nature Options says: "We should eat a balanced diet by combining natural and cooked food." So if you don't like raw food or can't get adjusted to it, take your time to develop the palate. There's really no hurry. After all, we all know what happened to the proverbial hare.

Wednesday, November 19, 2008

The Benefits of Vegetarian Lifestyle by Anne-Marie Ronsen

oxicity is of much greater concern in the twentieth century than ever before. There are many new and stronger chemicals, air and water pollution, radiation and nuclear power. We ingest new chemicals, use more drugs of all kinds, eat more sugar and refined foods, and daily abuse ourselves with various stimulants and sedatives. The incidence of many toxicity diseases has increased as well. Cancer and cardiovascular disease are two of the main ones.

Arthritis, allergies, obesity, and many skin problems are others. In addition, a wide range of symptoms, such as headaches, fatigue, pains, coughs, gastrointestinal problems, and problems from immune weakness, can all be related to toxicity. When you start a vegetarian eating plan, your body eventually cleanses itself of the harmful effects of these toxic foods.

Isn't it time to think about what you want to be and to eat accordingly? Do you want to be sluggish and fat? Do you want the risk that goes with eating animal products, with their high fat content? Or do you want to look like and be what vegetarians are? Leaner and fitter with a longer anticipated lifespan. It's never too late to change what you're doing and increase your chances for a longer, fitter life.

But that can be hard to do, especially in a culture where our children are bombarded with messages from fast food restaurants in the media. How do you teach kids to resist the siren song of Ronald McDonald? There isn't a plate of vegetables on the planet that's going to look as good to them as a Happy Meal!

You have to start slowly to change not only your own eating patterns, but your family's as well. Like any other dietary endeavor, it starts at the grocery store. Begin stocking the refrigerator with healthy snacks like apples and carrots. Exchange good, chewy brown rice for white rice and processed side dishes, which are so high in fat and sodium. Make meat portions smaller and smaller and start incorporating more vegetables and grains in your family dinners.

Don't make changes all at once. If you do give in and stop at a fast food restaurant, get fruit or yogurt in addition to or part of that meal. Make the changes so gradual that they'll never notice their diets are changing. Kids are usually very sympathetic about animals, and it's not too early to talk to them about eating in a way that isn't cruel to animals.

Vegetarians avoid the animal fat linked to cancer and get abundant fiber, vitamins, and phytochemicals that help to prevent cancer. In addition, blood analysis of vegetarians reveals a higher level of "natural killer cells," specialized white blood cells that attack cancer cells.

When you eat a diet that's higher in dietary fiber, that's primarily if not totally vegetarian, you're naturally healthier. You're feeding your body and getting it the nutrition it needs to run efficiently.

You have more energy and stamina; you wake up more easily and more refreshed. It's easier to exercise, because you're not so weighed down by digesting the high fat and excessive protein that comes from eating a carnivorous diet.

Try eating vegetarian for a week or a month. See if you don't feel different, more mentally acute and more physically fit and energized. At least reverse the portion sizes you've been eating, and make meat more of a side dish, if you can't stop eating meat altogether. Even that change can make a big difference in your overall health and well-being.

Don't stress about getting enough protein. As long as calories are sufficient and the diet is varied, vegetarians easily meet protein needs. Grains, beans, vegetables, and nuts all provide protein. Vegetarians do not need to eat special combinations of foods to meet protein needs. However, it is important to be aware of fat. Even vegetarians can get too much fat if the diet contains large amounts of nuts, oils, processed foods, or sweets.

So, take it slow and be smart! Do your body right and take the time to prepare a nutrient-dense and delicious vegetarian meal. Your body, and your conscience, will thank you for it in the long run.

About the Author

Anne-Marie Ronsen is the author of many wealth and self development books. Download FREE e-books from, or ...You will learn about the best tips and recommendations to improve your health, weight and wealth. You'll also discover FREE Premium content at and Manual Submission Directory at:

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