ARE THE OTC DRUGS YOU TAKE REALLY SAFE, DOCTOR APPROVED?

4 Commonly Prescribed Drugs That May Not Be Safe

To sell drugs, ads raise awareness of conditions people never worried about before and probably don’t have.                              By Martha Rosenberg, AlterNetbigpharma_750

They are so common no one thinks twice about them: drug ads that tell you about a disease you might have and a pill that could treat it. Just “ask your doctor,” they say, if the pill is right for you.

Until 1997, such direct-to-consumer (DTC) ads did not exist because without a doctor’s recommendation, how could people know if the medication was appropriate or safe? The only thing people knew about drugs and drug risks was from ads they peeked at in medical journals at the doctor’s office.

But after the ads started in 1997, the allergy pill Claritin became a household word, along with Xenical, Meridia, Propecia, Paxil, Prozac, Vioxx, Viagra, Singulair, Nasonex, Allegra, Flonase and, of course, Lipitor—and Big Pharma became a Wall Street darling.

Now the American Medical Association (AMA) is taking a second look at DTC advertising. In November 2015, doctors at the AMA’s Interim Meeting sought a policy to address one of its biggest problems: the growing proliferation of ads “driving demand for expensive treatments despite the clinical effectiveness of less costly alternatives.” Billions are spent advertising expensive new drugs that are not clearly better than existing ones, the AMA said. The Kaiser Family Foundation agreed and said exorbitantly priced drugs—like $1,000-a-pill hepatitis C drugs and recently approved PCSK9-inhibiting cholesterol drugs—are the “public’s top health care priority.” The new cholesterol drug will cost an estimated $14,000 a year.

Looting tax dollars and raising health premiums is only one result of DTC advertising. To sell drugs, the ads raise awareness of conditions people never worried about before and probably don’t have. Some conditions are so rare the ads appear to be selling the disease itself. How many people, for example, suffer from “Non-24,” a condition that mostly affects blind people yet is currently advertised on TV? How many people suffer from “exocrine pancreatic insufficiency” and need to ask their doctor about their “poop” as other ads currently suggest?

Nor are the drugs even clearly safe. Many of the aggressively advertised drugs have risks that have surfaced after their ad campaigns expire (Others like Vioxx, Bextra, Baycol, Trovan, Meridia, Seldane, Hismanal and Darvon were removed from the market altogether).

Here are some heavily advertised drugs that are not necessarily safe.

1. GERD Meds

Few had heard of the condition gastroesophageal reflux disease before DTC advertising. While a small percentage of the population may have GERD, the condition is widely believed to have been pushed to sell proton pump inhibitors (PPI) like Nexium. In many cases “GERD” is really heartburn and can be treated with Tums or Rolaids, critics said.

GERD has made a lot of money. The “Purple Pill,” Nexium, made almost $5 billion in the U.S. in one year and the class of PPIs made $13.6 billion, translating into 119 million prescriptions. But safety questions have followed.

In 2012, the U.S. Food and Drug Administration (FDA) warned that PPIs are linked to Clostridium Difficile or C. Dif, a sometimes deadly intestinal infection that is becoming increasingly drug resistant. In 2013, medical literature linked PPIs to fractures, calcium and magnesium deficiencies, community-acquired pneumonia and vitamin B-12 deficiencies. Other research suggests PPIs might cause blood vessels to constrict and cardiovascular risks and this month, research said PPIs may be linked to increased risk for chronic kidney disease.

2. Lipitor

If DTC advertising was the medium that made Big Pharma a Wall Street darling, statins like Lipitor were the drug class. In 2005 statins earned $18.7 billion in the U.S. and Pfizer’s Lipitor became the best-selling drug in the world.

Patients loved statins because they could ignore diet and exercise advice and still, apparently, reduce heart attack risks; their body would “forgive” the bacon cheeseburger. But not all medical voices agreed. Some wondered why the nation spent approximately $20 billion a year on cholesterol-lowering drugs instead of effective, less dangerous and less expensive lifestyle and diet changes. Others questioned the value of statins themselves.

High cholesterol, which statins treat, is a “relatively weak risk factor for developing atherosclerosis,” Barbara Roberts, an associate clinical professor of medicine at the Alpert Medical School of Brown University told me. “Big Pharma has consistently exaggerated the benefits of statins and some physicians used scare tactics so that patients are afraid that if they go off the statins, they will have a heart attack.” Though many doctors have “swallowed the Kool-Aid,” Dr. Roberts, author of The Truth about Statins, said, “diabetes and smoking are far more potent when it comes to increasing risk.”

In 2012, the FDA floated new risks to the entire statin class, adding warnings to their labels about memory impairment, diabetes, liver injury and muscle damage. Memory problems had always been suspected with statins, but after Lipitor’s patent ran out, they were confirmed.

3. Crestor

Statins were given a big boost by Paul Ridker of Brigham and Women’s Hospital in Boston, who presented the results of a study on the statin Crestor, funded by its manufacturer AstraZeneca, in 2009. Even though Ridker was co-inventor of a related patent and stood to profit from sales and study authors listed 131 financial ties to Big Pharma, the media were wowed. Headlines screamed “AstraZeneca’s Crestor cuts death, heart attack” and “Crestor study seen changing preventive treatment!” Ka-ching.

But doctors posting online comments in the New England Journal of Medicine were not convinced, especially since the study was stopped early because, AstraZeneca said, of its clearly positive results. “It is well established that RCTs [randomized controlled trials] stopped early overestimate benefits significantly,” wrote a physician from Rochester, Minnesota. “It is shocking that this trial was terminated 50 percent through, based on a small absolute benefit, with real questions about long-term risk,” a poster from LSU Law Center, read.

During Crestor-mania, few remembered that the FDA’s own David Graham had named the drug among the top five most dangerous in Capitol Hill testimony. Public Citizen, the national watchdog group, had petitioned for the drug’s withdrawal and research in the journal Circulation found Crestor “was significantly more likely to be associated with the composite end point of rhabdomyolysis, proteinuria, nephropathy or renal failure” than related drugs.

4. Vytorin

Vytorin was heavily advertised as treating both genetic and dietary sources of cholesterol and combined the statin drug Zocor with the anti-hyperlipidemic drug Zetia. The problem was, it was marketed before a study confirmed its effectiveness and when the study was published, it found Vytorin had no effect on the buildup of plaque in the arteries. Oops.

Like other expensive and popular drugs, the issue wasn’t just that Vytorin did not work any better than a much cheaper drug. Its makers, Merck and Schering-Plough, also admitted “theoretical” safety concerns about liver damage. In 2014, American Journal of Cardiology authors reported an unexpected increase in cancer incidence and mortality in subjects possibly linked to ezetimibe, one of the Vytorin ingredients.

Vytorin demonstrates well the AMA’s current concerns about profiteering. The state of New York paid $21 million for Vytorin in two years out of its Medicaid dollars—a likely worthless drug. “Drug companies are on notice that concealing critical information about life-saving prescription drugs, profiting at the expense of patients’ health and wasting taxpayer dollars, is simply unacceptable,” then New York Attorney Andrew Cuomo, now governor, said.

Vytorin was such a scam, Sen. Chuck Grassley (R-Iowa) asked the General Accounting Office to investigate why the FDA would approve a drug to reduce artery-clogging plaque that didn’t reduce artery-clogging plaque. Former Congressmen Bart Stupak (D-MI) and John Dingell (D-MI) asked why Schering-Plough Executive VP Carrie Smith Cox unloaded $28 million in stock when she knew the study failed before the public did.

“Many consumers may not have taken Vytorin had they been aware of the study results,” Rep. Stupak said during hearings. He might have added “had they not seen DTC advertising.”

TO YOUR GOOD HEALTH!

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Stop Eating These?? Eat These Instead!

Joel is a treasure of wonderful helpful information!

I can eat the things he mentions here, because I’m not sensitive to foods that contain gluten, although I have noticed they do make me break out in rolls of fat, and right where I don’t want it! It was only after my Naturopath told me that actually no wheat products are good for us because they have, over time, been altered from the good healthy foods they once were, that I began avoiding them– and now that we’ve discovered our wheat crops are being soaked in poison to make harvesting easier, you can bet I will try not to consume ANY!!  PLEASE read this article! I’ve enjoyed Ezekiel 4:9 Sprouted Grain breads for years, but didn’t know until recently they also make tortillas, bagels, rolls and other things we can enjoy. I really LOVE being able to have a healthy version of things that are now a bad choice from most companies.  OK, lets hear from Joel…

Hey, it’s Joel, and I actually just got home from the grocery store.  In fact, as soon as I’m done writing this powerful fat-burning newsletter, I’m gonna head on over to the el kitchen (Spanish for kitchen) and make me some fajitas. Mmmm fajitas…so good 🙂

So what did I buy from the grocery store? Wouldn’t YOU want to know?

Just kidding, I’ll tell you.

I bought a bunch of stuff that you already know is healthy (plenty of fruits, veggies, etc) and then quite a few things that most people don’t use but are WAY healthier than the “healthy” option of similar food items that people do normally use.

Confused yet? Let me break it down in to practical examples.

Most people would choose 100% Whole Wheat bread as a “healthy” option. I didn’t buy 100% Whole Wheat bread, I bought Ezekiel 4:9 Sprouted Grain bread.

Is 100% Whole Wheat bread the worst thing on earth? Not necessarily, although our wheat is now being poisoned before harvest- but the FDA says it only affects us very minimally, but Ezekiel bread is just 100 times better. Organic, Sprouted, 100% Whole Grain flour-less bread, and a 2-slice serving even contains 8 grams of complete protein (and 6 grams of fiber). So yes, it’s better.

Not only did I buy some Ezekiel bread, but I also bought some Ezekiel flour-less tortillas (for my fajitas) – same whole grain, complete protein goodness as above.

So that was the first “healthy” food swap I made.

Second, I bypassed the All Natural Peanut Butter and instead picked up a jar of Enhanced Almond Butter by Naturally More. Why? Because Enhanced Almond is like super nut butter, and I’m all about being super. That and the fact that peanuts are one of the most common food allergens, and when consumed regularly can cause slowed weight loss in those sensitive to it (which is actually the majority of individuals).  In addition to that, Enhanced Almond is also fortified with flax seeds to give it a nice Omega-3 kick. Best. Nut-butter. Ever.

Up next was my third food swap, and that was when I passed through the dairy isle. See you later organic milk, I’m grabbing the almond milk instead.

Again, a lot of individuals are sensitive to dairy, and actually experience accelerated fat loss by removing it from their diet. I hardly drink milk anymore, and instead opt for almond milk whenever possible.

No lactose, no dairy, no indigestion, no bloat…and frankly, I think it tastes better.

And oh yeah, it has one THIRD the calories of regular milk while scoring far lower on the Insulin Index.

Joel Marion, CISSN
Author, 30 Second Hormone Fix

Jeannie here– Joel believes a Leptin supplement can help if you seem to be stuck and recommends it. We did a bit of research on leptin and recommend you read about it on WebMD! We tried the product Joel recommended and did not feel it helped us, so after reading more articles, we cannot recommend it, but if you wish to try it, do! It won’t hurt you and if it helps- well that is what Talk ‘N Share is all about! We still stand solidly behind the information we have for you on our EAT HEALTHY! page- it works great for us!

TO YOUR GOOD HEALTH!

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Fibromayalgia, Anemia, Diverticulitis And Other Yucky Things…

Not long ago I heard some people talking about medical problems they were having and decided to look some of them up to see if they had anything in common regarding symptoms and cures. It was an interesting study. In the end it seems that what we eat is the most important thing we can do for the best health possible and good live vitamins are important, since mostly dead ones can’t keep us well. My EAT HEALTHY! page may not enable you to be healed of your problem, but following it will put your body in the best health possible for you and it may even result in a lack of pain from your problem. Yes- I challenge you to try it!

Fibromyalgia-

Fibromyalgia is a disorder characterized by widespread musculoskeletal pain accompanied by fatigue, sleep, memory and mood issues. Researchers believe that fibromyalgia amplifies painful sensations by affecting the way your brain processes pain signals.

Symptoms sometimes begin after a physical trauma, surgery, infection or significant psychological stress. In other cases, symptoms gradually accumulate over time with no single triggering event… to see this whole article, go to mayoclinic.org

Treatment-

Self-care is critical in the management of fibromyalgia.

  • Reduce stress. Develop a plan to avoid or limit overexertion and emotional stress. Allow yourself time each day to relax. That may mean learning how to say no without guilt. But try not to change your routine completely. People who quit work or drop all activity tend to do worse than do those who remain active. Try stress management techniques, such as deep-breathing exercises or meditation.
  • Get enough sleep. Because fatigue is one of the main characteristics of fibromyalgia, getting sufficient sleep is essential. In addition to allotting enough time for sleep, practice good sleep habits, such as going to bed and getting up at the same time each day and limiting daytime napping.
  • Exercise regularly. At first, exercise may increase your pain. But doing it gradually and regularly often decreases symptoms. Appropriate exercises may include walking, swimming, biking and water aerobics. A physical therapist can help you develop a home exercise program. Stretching, good posture and relaxation exercises also are helpful.
  • Pace yourself. Keep your activity on an even level. If you do too much on your good days, you may have more bad days. Moderation means not overdoing it on your good days, but likewise it means not self-limiting or doing too little on the days when symptoms flare.
  • Maintain a healthy lifestyle. Eat healthy foods. Limit your caffeine intake. Do something that you find enjoyable and fulfilling every day.*

*******

Anemia

Abnormal Paleness

Look at the mucous membrane (water line above the lower lashes) of your eyes. Seem normal? Well, if it appears pale, it is a surefire sign that you aren’t getting adequate red blood cells. Not just your eyes, anemia patients can also notice paleness in their face, palms, as well as nail beds. Do not ignore lack of color of the skin as it is a clear sign of you being anemic.

Anemia is a condition in which you don’t have enough healthy red blood cells to carry adequate oxygen to your tissues. It has many symptoms and being pale is one many people recognize. Having anemia may make you feel tired and weak.FD 3 anemia

Fatigue

Typically, the first and the most common symptom of anemia is loss of energy or fatigue. It is not that usual sluggish feeling you get on being stressed or after working overtime. It’s different type of weakness – people have bone tiredness, which affects the overall quality of their life. So, if you remain exhausted all the time lately, get in touch with a doctor immediately. You can learn 21 signs to look for here.

Different types of anemia include:

Although many parts of the body help make red blood cells, most of the work is done in the bone marrow. Bone marrow is the soft tissue in the center of bones that helps form all blood cells.

Healthy red blood cells last between 90 and 120 days. Parts of your body then remove old blood cells. A hormone called erythropoietin (epo) made in your kidneys signals your bone marrow to make more red blood cells.

Hemoglobin is the oxygen-carrying protein inside red blood cells. It gives red blood cells their color. People with anemia do not have enough hemoglobin.

Hemoglobin The body needs certain vitamins, minerals, and nutrients to make enough red blood cells. Iron, vitamin B12, and folic acid are three of the most important ones. The body may not have enough of these nutrients due to:

  • Changes in the lining of the stomach or intestines affect how well nutrients are absorbed (for example, celiac disease)
  • Poor diet
  • Slow blood loss (for example, from heavy menstrual periods or stomach ulcers)
  • Surgery that removes part of the stomach or intestines

Symptoms

You may have no symptoms if the anemia is mild or if the problem develops slowly. Symptoms that may occur first include:

  • Feeling grumpy
  • Feeling weak or tired more often than usual, or with exercise
  • Headaches
  • Problems concentrating or thinking

Exams and Tests

The doctor will perform a physical examination, and may find:

  • A heart murmur
  • Low blood pressure, especially when you stand up
  • Pale skin
  • Rapid heart rate

Some types of anemia may cause other findings on a physical exam.

Blood tests used to diagnose some common types of anemia may include:

Other tests may be done to find medical problems that can cause anemia.

Treatment

Treatment should be directed at the cause of the anemia, and may include:

  • Blood transfusions
  • Corticosteroids or other medicines that suppress the immune system
  • Erythropoietin, a medicine that helps your bone marrow make more blood cells
  • Supplements of iron, vitamin B12, folic acid, or other vitamins and minerals

Possible Complications

Severe anemia can cause low oxygen levels in vital organs such as the heart, and can lead to a heart attack.

When to Contact a Medical Professional

Call your health care provider if you have any symptoms of anemia or unusual bleeding so they can give you the needed tests to know just what kind you have and can determine the best treatments. Have you noticed that anemia seems to be a lack of certain vitamins and minerals in our diet?*

*******

Diverticulitis

Sometimes, especially as they get older, people can develop little bulging pouches in the lining of the large intestine. These are called diverticula, and the condition is known as diverticulosis.

When the pouches become inflamed or infected, it leads to a sometimes very painful condition called diverticulitis. In addition to having abdominal pain, people with diverticulitis may experience nausea, vomiting, bloating, fever, constipation, or diarrhea.

Many experts believe that a low-fiber diet can lead to diverticulosis and diverticulitis. This may be why people in Asia and Africa, where the diet tends to be higher in fiber, have a very low incidence of the condition.

Diverticulosis usually causes no or few symptoms; leaving many people unaware that they even have diverticula present.

related content

Diverticulitis Causes, Symptoms, and Treatments

Diverticulitis may need to be treated with antibiotics or, in severe cases, surgery.

Diet for Diverticulitis

If you’re experiencing severe symptoms from diverticulitis, your doctor may recommend a liquid diverticulitis diet as part of your treatment, which can include:

  • Water
  • Fruit juices
  • Broth
  • Ice pops

Gradually you can ease back into a regular diet. Your doctor may advise you to start with low-fiber foods (gluten free bread, meat, poultry, fish, eggs, and dairy products) before introducing high-fiber foods.

Fiber softens and adds bulk to stools, helping them pass more easily through the colon. It also reduces pressure in the digestive tract.

Many studies show that eating fiber-rich foods can help control diverticular symptoms. Try to eat at least 25-35 grams of fiber a day.

Here are a few fiber-rich foods to include in meals:

  • Einkorn whole-grain breads, pastas, and cereals- NOT things from processed flour.
  • Beans (kidney beans and black beans, for example)
  • Fresh fruits (apples, pears, prunes)
  • Vegetables (squash, potatoes, peas, spinach)

If you’re having difficulty structuring a diet on your own, read and follow our EAT HEALTHY! page and you will be able to eat in a delicious way that works for you.

Your doctor may also recommend a fiber supplement, and drinking enough water and other fluids throughout the day will also help prevent constipation.

Foods to Avoid With Diverticulitis

In the past, doctors had recommended that people with diverticular disease (diverticulosis or diverticulitis) avoid hard-to-digest foods such as nuts, corn, popcorn, and seeds, for fear that these foods would get stuck in the diverticula and lead to inflammation. However, recent research has noted that there is no real scientific evidence to back up this recommendation.

In fact, nuts and seeds are components of many high-fiber foods, which are recommended for people with diverticular disease.

*Not medical advice. Consult a doctor for medical advice.

OTHER YUCKY DISEASES INCLUDE, BUT ARE NOT LIMITED TO:

-Gastrointestinal disorders

-Obesity

-Diabetes

-Heart Disease

-Depression

-Autism

-Infertility

-Cancer

-Multiple Sclerosis

-Alzheimer’s disease

-And the list goes on and on and on … by now you may have noticed that our bodies are made up of what we eat so our diet is very important in keeping us well. We believe if you follow our EAT HEALTHY! page you can’t go wrong- you will, in most cases, become well and stay that way for life. A doctor once told me that if everyone ate and supplemented like I do, hospitals wouldn’t have nearly so many in them and cancer would be very rare indeed.

TO YOUR GOOD HEALTH!

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THE REAL REASON WHEAT IS TOXIC (It’s Not The Gluten)

We truly give a huge Thank You to Sarah and Julie for providing this most important information– WHY, you may ask, hasn’t this been front page news on every news source in America? Good question, isn’t it?

by Sarah, The Healthy Home Economistreal reason wheatThe stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus non-organic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

Wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest 

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

wheat graph 2According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:     I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “dessication.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.

This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup as a dessicant on the wheat fields prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes those ground up wheat kernels which have absorbed a significant amount of Roundup!

wheat graph 1While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

-Gastrointestinal disorders

-Obesity

-Diabetes

-Heart Disease

-Depression

-Autism

-Infertility

-Cancer

-Multiple Sclerosis

-Alzheimer’s disease

-And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with just days before harvest uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

 You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We only source organic, preferably low gluten, unhybridized Einkorn wheat for breadmaking, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Credits: Sarah, The Healthy Home Economist

Sources and More Information

Roundup: Quick Death for Weeds, Slow and Painful Death for You

Glyphosate now commonly found in human urine

Glyphosate, Celiac and Gluten Intolerance

The Glyphosate, Celiac Disease Connection

Hybrid Wheat is Not the Same as GMO Wheat

The Dutch Ban Roundup, France and Brazil to Follow

Is it the Gluten or is it the Glyphosate?

Can Celiacs Eat Sourdough Bread?

Pre-harvest Application of Glyphosate to Wheat

Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases

Yield and quality of wheat seeds as a function of desiccation stages and herbicides

Wheat farmer weighs in on the use of Roundup as a wheat desiccant

TO YOUR GOOD HEALTH!!

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Homemade Master Muffin Mix

We have found yet another great website for your healthy eating enjoyment! Super Healthy Kids has a wide variety- something for everyone!

master muffin mix vertical640jpg

This homemade master muffin mix can make breakfast fast and easy, while still being very healthy!

Muffins can be worse than donuts.  I saw my kids eat an entire muffin, from a store that shall not be named, at a church camp-out last weekend.   The muffin in question; 690 calories, 48 grams of sugar, and 32 grams of fat!  And they had no trouble eating the entire thing!  I have always loved muffins though, so I knew there could be a better way.  Sometimes the best thing for a busy morning is pre-made muffins.  But this is how we make them better.master muffin mix in a jar from shk First, we start with our very own homemade muffin mix!  This is easy. We used:

  • 8 cups of whole wheat flour (Jeannie suggests Einkorn organic)

  • 1/2 cup coconut sugar

  • 1/3 cup baking powder

  • 1 tablespoon salt

  • 1 cup coconut oil (in the solid state)

Mix all the dry ingredients together, and then cut in the solid coconut oil as if it were shortening.  Use a pastry blender to incorporate it well into the dry ingredients.

Store your mix at room temperature or below!  Any warmer, and your coconut oil will become soft and liquid.  If you live in a very warm climate, store your mix in the fridge.

I printed some Avery labels (because I’m no designer myself, and the labels are super easy!) for my jar.

making a muffin mix

After you have your mix, make your muffins!  We simply use 2-1/3 cup of muffin mix with 1 egg and 1 cup of milk.  Then, to flavor them, you can use two methods.

1) If you want all the muffins the same, mix the extra ingredients into your muffin mix!  All of it.

master muffin mix with different add-ins from shk640

2) If you want a variety of muffins, simple top your muffins with your desired fruit or spices!

making master muffinsfrom shk

Then bake at 400 degrees.  For mini muffins we bake for 10-12 minutes. For large muffins, we bake for 20-22 minutes.

master muffin mix cooling rack

The flavor possibilities are endless.  The ones I have pictured here, but also peach, almond poppyseed, cinnamon crumble, chocolate, and so many more! Be creative!

master muffins mix three varities from shk

Below we’ve listed some ideas for you!

variety of muffins

Muffins Mix-ins

spice cranberry

 Cinnamon Cranberry

Add 3/4 cup dried cranberries, 1 teaspoon Ceylon cinnamon, and 1/2 teaspoon nutmeg.

apricot

Spiced Apricot

Add 3/4 cup dried apricots, 1 teaspoon of cinnamon

banana nut

Banana Nut

Add 2 medium bananas, sliced,  1/2 cup walnuts, and 1 teaspoon cinnamon

raspberry muffins

Raspberry

Add 1 cup raspberries.

pumpkin chooclate chips

Pumpkin Chocolate Chip

Add 1/2 cup pumpkin puree (canned pumpkin) and 1/2 cup chocolate chips.

apple pie

Apple Pie

Add 1 medium apple, sliced thinly and chopped plus 1 teaspoon cinnamon.  Sprinkle cinnamon sugar on top.

peanut butter muffin

Peanut Butter

Add 1/2 cup creamy peanut butter.

strawberry muffin

Strawberry

Add 1 cup sliced or chopped strawberries.

toasted coconut

Toasted Coconut

Add 3/4 cup shredded coconut.

plain muffins

Plain

Don’t add anything!  Slice in half and make a sandwich!

 

TO YOUR GOOD HEALTH!

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Is Your NEW YEAR’S RESOLUTION To LOSE WEIGHT?

Blog gab

 

Blog gaaa

There seems to be two- sometimes three times a year we hear someone say ‘I really need to lose some weight and want to start NOW!’ The times we notice it most are at the start of a new year, a short time before swim suit season and a little before a wedding or other special occasion.

Unfortunately we often hear it from the same people who’ve said it before. Why is that? Are these overweight folks just looking for a temporary fix to make them look better in photos? Perhaps a Doctor told them they needed to drop some weight for their health. Whatever the reason, a great many people lose- gain- lose- gain- lose- gain– we call it yo-yo dieting and for many it is a way of life. I attended a seminar once and the leader said something I’ve never forgotten– ‘If you always do what you’ve always done, you’ll always get what you always got’.  So very true, isn’t it?

What if I shared with you a very easy way to stop the yo-yo diet thing and do something good for your body that would keep the unwanted pounds from returning? What if it was not only easy but allowed you to eat your favorite foods- gave you more energy- would you want to know more?

Many people have published books and magazines that tell us how to eat and exercise for our best health- so why is our nation getting fatter and sicker?

WHAT DO I RECOMMEND?

So glad you asked!!  I believe that eating chemical-free as much as possible and including lots of protein and healthy fats in your diet is the very best way to go!

As I suggest you make some small adjustments, you will begin to notice that we are recommending you stop eating foods that contain chemicals and begin eating foods that are chemical-free and that are natural from Mother Nature- not man-made fake and artificial foods.

SO WHERE TO BEGIN? We suggest that each week when grocery shopping, you make one change for the better. Certainly you may make as many changes as you like, but making just one each week will soon show you how easy and tasty healthy eating can be. 

Perhaps the first week you will want to shop the organic isle, avoiding the fruits and veggies that are GMO and those that have been sprayed with chemicals. Perhaps you would like to change your artificial dairy products to real and natural ones- whole milk, real butter and cheese. We suggest your eggs come from range-free hens because we are what we eat and so are our animals, and the things they get in their food goes into their eggs and then into us- it’s the circle of life.

Then there are the many isles of processed goodies. When you need more peanut butter, we suggest Peanut Butter & Co. instead of another brand like perhaps Skippy’s. Why? Check the ingredients and you will see Skippy’s has in addition to peanuts and salt– sugar, and hydrogenated vegetable oil (cottonseed, soybean and rapeseed oil). We were surprised to see the word rapeseed instead of canola because it is the same thing, but some people seem to think there’s a difference and believe canola is good when actually it is the very worst oil you can use. CONTRAST this to our very favorite– Smooth Operator is the regular basic peanut butter and the ingredients are simply peanuts, a little bit of salt, and a little bit of dried cane syrup for sweetness, this delicious no-stir version brings you closer to the peanut butter of your childhood without the high fructose corn syrup and the hydrogenated oil! YUM! HOWEVER my personal favorite is Dark Chocolate Dreams. Ingredients? Peanuts, dried cane syrup, cocoa, cocoa butter, palm fruit oil, vanilla, lecithin, (from sunflowers), salt.FD choc. dreamsAlways check the ingredients label when changing brands and avoid items containing processed sugars, sugar alcohol’s, vegetable oils that may contain canola and preservatives- especially MSG. If the item you are considering has a lot of things you don’t recognize as food, your body probably won’t either and will just store it into your fat cells to keep you safe.

Are flour and bread items presenting a problem? Some of my doctors have told me wheat is no longer good for us as it was in Bible times because it has been changed so much over time by money hungry companies and some doctors are saying we should all eat gluten free foods, opting to get only sprouted breads, rolls, cereals, etc.. We have found that we really enjoy Pamela’s Baking & Pancake Mix- makes great waffles too!Overall, Pamela’s Ultimate Baking and Pancakes Mix has been my ... We enjoy oats- not just oatmeal, but granola too. When we have cereal I love Bare Naked Cereals but have to be careful. Some companies that start out good to gain you as a customer switch over to adding things like sugar and canola thinking I’m sure, that you won’t notice. Here is one I’ve really enjoyed- had it with unsweetened almond milk- yum. Bare Naked Cereal – Triple Berry Crunch.

It’s DINNER time and you want TACOS! FD 2 tacoThe only change I suggest you make to what is one of our favorite dinners, is to put a bit of salad on your plate, set your baked potato on that and then fill it with everything you want on your taco including the hot sauce YUM!!

So you believe you’d like to switch to Stevia? Be careful- some of these have been played with by big companies and Truvia is one we can’t recommend- they put Erythritol (a sugar alcohol) in it and that has been shown to make some people sick. We’ve found we like SweetLeaf and NuNaturals best.chocolate_peanut_butter_malt_balls_2

So now you’re in the candy isle? Our very favorite thing is to go to the bulk section at our Fred Meyer store. They have super delicious chocolate peanut-butter malt balls! They are all natural ingredients and sweetened with cane juice. They also have chocolate covered raisins and almonds with only good ingredients. Then we get some slightly roasted or raw mixed nuts. After we get them home we can mix them all together for a trail mix or just put them on our coffee table in separate dishes to enjoy for an occasional snack. If you like to play in the kitchen, creating yummy things- especially no-bake candies and cookies that use oats, you may wish to get some of the good choc. chips from this bulk isle and then make your own yummies using recipes you have or one of ours- you’ll find them here.

Let’s close this subject with a word to those who’ve heard they should STOP DRINKING CARBONATED BEVERAGES— Really?

FD- 1 drinksodaMany have- say they’ve lost a lot of weight even the first week and don’t miss having soda’s. Then there are those who really want to have a carbonated drink– for a number of reasons many really enjoy this, so for them we did a study and taste test. We can recommend Zevia and you can get it in a case of 24 with 12 different flavors or just a pack with only one flavor. If your local store doesn’t carry these, Amazon has them and we love shopping Amazon! Sooo- switch your current tasty soda for these tasty ones and lose a bit more weight! Yes- no need to suffer a diet you don’t like- just eat and drink healthy chemical-free foods and drinks. Your excess weight will begin to ‘magically’ disappear!

If you read through my EAT HEALTHY! page, you’ll discover all the exciting details you may be missing! I LOVE the tasty way I eat now and I LOVE that I no longer gain when eating an occasional day of chemical-filled foods and drinks with family and friends! I will NEVER go back to the ‘good old days’ because these days are soooo much better!

TO YOUR GOOD HEALTH!!

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Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

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Can Migraine Headaches Be Prevented Or Cured?

HeadacheWomanNatural Remedies For Migraine Headaches

By Willow Tohi 

I believe eating a totally healthy diet will correct most problems including these terrible headaches that make so many people very ill, but there is much controversy on this subject, so I am sharing this article from Willow. 

More than thirty million people in the U.S. suffer from migraine headaches. That means that there is a migraine sufferer in twenty five percent of households, according to the National Institute of Neurological Disorders. Traditionally, sufferers use prescription drugs – 2.5 times more than the amount non-sufferers use – to help them get through it. However, even with the prescriptions, most experience an inability to function normally while having a migraine. The American Academy of Neurology says migraines range in severity and often come with a variety of symptoms from pulsating and throbbing pain, to light and sound sensitivity, to nausea and vomiting. There are a variety of triggers, including:

– Fluorescent lights
– Coffee
– Dehydration
– Smoking or alcohol abuse
– High blood pressure or hypoglycemia
– Vitamin B or D deficiency or mineral imbalances
– Reaction to food additives such as MSG, sugar, colorings, or preservatives
– Oral contraceptives or prescription medication
– Food allergies or intolerances

Rather than treating migraine pain with drugs that have potentially serious side effects, consider that these headaches are likely a symptom that the body is out of balance.

Natural treatments

There are lots of ways to treat a migraine headache with natural remedies that have a better success rate and far fewer health risks than prescriptions, including herbs, supplements, acupuncture, acupressure, reflexology, and aromatherapy.

HerbsFeverfew is effective at preventing migraines, but not stopping them once they’ve begun. The plant’s active ingredient, parthenolide, inhibits the chemicals in the brain that cause the blood vessels to dilate. Another preventative with a lot of recent success in blind trials is butterbur extract. Used medicinally since the middle ages, butterbur extract can be taken daily as a preventative to reduce the number and severity of attacks. It is available commercially in capsules, powder, tincture, or other forms and is thought to have both antispasmodic effects and anti-inflammatory properties. It should be taken for 2 to 3 months until the migraine sufferer experiences a period “free of migraines.”

Self help techniques – There are several things a migraine sufferer can do after the onset of a migraine to help ease the pain. Hydrotherapy is easy, and it works. Contrast showers help with many ailments. Stand in water as hot as you can stand for two minutes (this increases blood flow to the skin), then as cold as you can stand for two minutes (this sends blood to the core of the body). Alternate back and forth for 20 minutes to increase blood flow and circulation, bringing nutrients to organs and carrying away toxins. Another way to use water to help with a headache is to put your feet in very cold water and a hot rag on the back of your neck. This helps bring the blood down out of your head, by sending it to your feet.

Working acupressure points such as pinching the soft tissue between your thumb and forefinger can help alleviate pain as well. Another technique is to put your thumb in your mouth on the same side as the migraine pain, reaching up to find the cheekbone. Press that bone up and out. Repeat on the other side. Then place both thumbs on the upper palate (inside the mouth) and press the sides out. Several repetitions may be necessary. Relax and breath deep. Slowly inhale and exhale all the way out.

Last but probably most important, make the necessary diet corrections. There is no substitute for water. When you are thirsty, it is not for coffee or soda, but water and only water. When you drink anything else, you need more water to flush that out. Drink half your body weight in ounces of water each day. Eating more fruits, vegetables and juicing are the best ways to correct nutritional deficiencies, along with good vitamins.

Aromatherapy – Peppermint and lavender are used most often, but rosemary, eucalyptus, sandalwood, and basil often work well also.

Jeannie here– To learn more, check out my pages on Fasting, Supplements?!, and Healthy Eating. It is also a good idea to see a Naturopath who will guide you.           

WE WISH YOU THE VERY BEST IN GREAT HEALTH!

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Actually, How Good For Us Is Apple Cider Vinegar?

I HAD NEVER LIKED VINEGAR, so paid no attention to it until the last year or so. Now Isabel has sent an email telling me much of what I’ve already learned– and MORE, so I appreciate her input and want to share it with all my readers!

Hippocrates, the father of medicine, used this amazing elixir as a natural antibiotic and antiseptic to heal patients as far back as 400 B.C.!

This almost magical liquid has WAY more beneficial uses than you could have imagined.

The new guest article below uncovers 81 unique ways that ACV can change, save, improve and simplify your life!

Discover 81 Reasons why you need to use Apple Cider Vinegar Every Day

Mother Nature’s All-In-One, All-Natural,
Cure-All, and Multi-Purpose Life Elixir
Backed by Research and Natural Health Enthusiasts since Hippocrates…

How would you like to walk into your local grocery store and buy ONE thing off the shelves that could replace:

  • Just about every over-the-counter (and probably some your doctor’s prescribed) cream, ointment or tonic in your medicine cabinet!
  • Your expensive beautifying skin cleansers and age-spot treatments! The dozen or so chemical-ridden kitchen and bathroom cleaners stashed under your sink!
  • The pet products you’re going broke using to keep your pets healthy and pest-free!
  • The pricey personal care products your family goes through like water!
  • And much, much more!

So much more in fact that you could fill a book with all the incredible uses of this ONE all-purpose solution that can take care of everything from a mosquito bite to…

  • Keeping fleas off your dog…
  • Fueling your work-out endurance…
  • Providing key nutrients that protect against heart disease…
  • To even making it harder for cancer to grow in your body!

Jake Carney, Founder
The Alternative Daily

Dear Friend,

What am I talking about? Only THE most talked-about “natural remedy” in Folk medicine ever—Apple Cider Vinegar!

The healing power of Apple Cider Vinegar (ACV for short) has been known for millennia—dating back to ancient Egypt, Rome and Greece. The Roman Army—once the most powerful and formidable conquerors of the known world—used an ACV tonic to stay strong and healthy…hippocrates  And Hippocrates, the father of medicine, used this amazing elixir as a natural antibiotic and antiseptic to heal patients in 400 B.C.!

And there was nothing “magic” about it—just good common sense, concentrated nutrients and one extraordinary ingredient found only in ACV…

But folk remedies carried down though hundreds—even thousands—of years are not the only proof that ACV is the real deal. Research is starting to validate mounds of anecdotal evidence that ACV is not only useful—it’s effective!

Just look at the science…

weight loss

  • Weight Loss! In a Japanese study participants who drank more ACV than their counterparts during a 12 week period had lower BMI, waist circumference and visceral fat than the control group who drank none!
  • According to one study, consuming ACV decreased the risk of esophageal cancer!
  • In clinical trials, ACV was shown to slow the growth of cancerous cells within the prostate!
  • And the Gerson Institute—a leader in cancer research and treatment—fights cancer with a therapy that alkalizes the body to inhibit the growth of cancer because cancer can’t survive in an alkaline environment. ACV naturally alkalizes your body!

I could go on and on and detail 81 ways that ACV can CHANGE, SAVE, IMPROVE and SIMPLIFY your life!

That’s no exaggeration! After months and months of research into what is no doubt the most beneficial natural health tonic ever known to man, I’ve uncovered…

skin improvement

  • 58 ways ACV can improve your healthranging from minor to life-saving…
  • 15 household usesincluding cleaning and gardening solutions that are all earth and animal-friendly…
  • Five ways to pamper and care for your skinon the cheap…
  • And three personal care uses that will not only save you tons of money—but are toxin free, unlike what you’re probably using now!

In fact, I’m going to tell you about so many incredible uses for ACV that you’ll want to run to your nearest grocer and get your own bottle right away! And I hope you do!

But first, let’s talk about why ACV is so amazing and how to make sure you get the right kind of ACV to start rejuvenating, healing, burning fat, preventing chronic illness and feeling better!

The Apple Cider Vinegar Miracle

acv natureRaw organic apple cider vinegar truly is nature’s perfect miracle food—and should never be confused with regular clear vinegar. Clear vinegar has none of the health properties of ACV and can actually be harmful.

Traditional uses of ACV are almost limitless! To name just a few… ACV has been used to ease digestion, aid in flu prevention, reduce inflammation, regulate pH balance, ease nausea and heartburn, as a staple in detox regimens, and for a number of skin conditions—including reducing acne and smoothing wrinkles!

But why exactly does ACV contain so many healing properties?

The secret may lie in its alkalizing effect!

Even though ACV is acidic (like a lemon or lime), it creates a perfect alkaline environment in your body that is the exact opposite of what most diseases require to thrive.

And then there’s the incredible concentration of naturally occurring vital nutrients…

Raw, organic ACV is made from organic apples and undergoes a double fermentation process, which produces enzymes and preserves its health-promoting characteristics. Some of the most beneficial nutrients in raw, organic ACV include:

apple

  • Potassium: essential for normal heart, kidney and other organ and cellular function
  • Iron: important for blood health
  • Magnesium: vital to heart health
  • Enzymes: boost chemical reactions in the body
  • Malic acid: protects vinegar from viruses, bacteria and fungus
  • Acetic acid: slows the digestion of starch and inhibits bacterial growth
  • Calcium: builds strong bones and teeth
  • Pectin: helps regulate blood pressure and cholesterol
  • Ash: maintains a healthy alkaline state in the body

Plus, ACV provides a veritable smorgasbord of vitamins and powerful antioxidants including vitamin A, B6, C, E, thiamin, riboflavin, niacin, pantothenic acid, beta-carotene and lycopene!

But there is ONE extra-special ingredient that puts ACV over-the-top in health-promoting potential—and that’s “Mother.”

Also known as Mycoderma aceti, Mother of vinegar is created when acetic acid bacteria and a type of cellulose develop during the fermentation process.

acv clear acv dirty

Mother of vinegar is harmless—and the phenomenal health-promoting characteristics it possesses are out of this world! Such as living nutrients and friendly bacteria—the kinds you hear about that are so important for “balanced” health…

A body that’s not properly pH balanced is wide open for disease and sickness because:

#1 Acidity robs minerals from bones, cells, organs and tissue!

#2 Without minerals—vitamin absorption is compromised!

#3 Toxins and pathogens easily build up and the immune system is suppressed!

This is why Hippocrates made ACV his go to treatment of choice to fight infections—and why more and more people are realizing…

Natural REALLY IS better!

This wonderful clump of soil we call home is truly a miracle! Everything—I mean everything—we need to thrive and survive is here on God’s green earth… but we haven’t been the best stewards.

gmo freeIn an effort to make more and better food and feed billions of people, something has gone awry. The food we eat is processed or genetically modified—or pumped so full of antibiotics and pesticides—you have to wonder… are we trying to poison ourselves?

There’s something wrong with our way of thinking when something as pure and natural as ACV is considered an “out of the box” remedy—when in fact it’s just a good old simple common-sense way to promote overall health and well-being!

So why do some people find it hard to believe that one simple food can do so much good? Partly because we’re conditioned to believe that natural cures don’t work, and that we have to put our faith in dangerous pharmaceuticals to find relief.

Now if that’s not “out of the box,” I don’t know what is! How often has the next big drug been fast-tracked through the FDA and fed to millions of trusting people expecting to be cured…

Only to discover that the medicine they were taking was making them sicker—even killing them?

But as soon as you understand the “business of medicine” it all becomes crystal clear: Conventional medicine is about treating your symptoms—not preventing illness.

Mother Nature, on the other hand, is all about handing you just what you need to enjoy…

Pure and Simple Health
with Apple Cider Vinegar

Using ACV to promote your well-being, stop hair loss, treat a bladder infection, alleviate allergies, reduce varicose veins, lower your blood pressure or soothe a sore throat is so simple—you only have ONE rule to follow…

acv glassDilute, dilute and dilute.

It doesn’t get much easier than that!

 ACV is highly acidic—so it’s always best to mix it with water. If a particular remedy calls for two teaspoons of ACV to be ingested—stir it into a glass of water—because drinking ACV straight may damage tooth enamel. Or burn going down the hatch. Drinking diluted ACV tastes just a little sour, but I’ll tell you… it’s much easier to drink to your health than deal with the long list of downright scary side effects you’ll hear on the TV drug commercials—the ones that make you wonder if it’s safer just to stay sick!

But drinking ACV isn’t the only way for you to reap its healing benefits—sometimes just a little dab will do ya…

First Aid with ACV

I wasn’t exaggerating when I said I could name 58 health purposes for ACV.

I’ve already mentioned a few—including how ACV has been shown in studies to impact the fight against cancer, support heart health, and prevent many common illnesses.

And there are plenty more ways it can safeguard you against other life-threatening illnesses!

But let’s start here with some simple, basic, every day health issues that I bet you, a family member, a friend or neighbor could definitely put to use today starting with…

ACV First Aid: External Itching There are numerous causes of external itching—dry skin, allergic reaction, an imbalance in the body—you name it! And lotions or creams don’t always soothe. In fact, if you’ve scratched till your skin is raw, lotion can further irritate.

But I can almost guarantee that no matter the cause—a little ACV can tame an itch in no time.

itching

APPLICATION:

• 1/4 cup ACV
• 1 cup water
• 1 clean cotton ball

Directions
Mix ACV with water
Dab the affected area a couple of times a day
Stop when the itching subsides

No more running to the drugstore to take care of:

  • Painful boils!
  • Athlete’s foot!
  • Jock itch!
  • Fungal ear infections!
  • Corns, calluses or warts!
  • Even swollen, unsightly varicose veins!

Only vary the ratio of ACV to water (you’ll discover how easy it is to do) and you’ll be able to home treat just about any annoying skin condition without costly ointments or prescriptions!

Considering you’d pay about $12-$15 for the leading over-the-counter anti-itch or anti-fungal cream—and only about $6 for a 32 ounce jar of raw, unfiltered, organic apple cider vinegar that you can use again and again and again…

I’d say that’s not only effective medicine but smart economics!

ACV First Aid: Sore Throat. Most of the time a sore throat is nothing serious—and if caught early enough a common sense remedy like ACV can save you hours of time wasted at the doctor’s office—and a hefty co-pay IF you have insurance!

In cases of viral infection, antibiotics don’t help—but that doesn’t keep doctors from over-prescribing unnecessary medication that could make matters worse.

APPLICATION:

• 1/4 cup ACV
• 1/4 cup filtered water

Directions
At first sign of sore throat
Mix ACV with water
Gargle with this solution for at least 30 seconds
Rinse with Water
Repeat several times

You can save yourself time and MONEY by using ACV the next time:

  • Your allergies flare up!
  • Someone in the family experiences minor constipation!
  • You have trouble sleeping!
  • A painful canker sore won’t go away!
  • Bad breath becomes an embarrassing problem!

The everyday health uses for ACV are limitless—and I’ll tell you how to discover even more—but first, I want to show you how to make the switch to safer…

Personal Care, Skincare,
and Beauty Tonics with ACV

If you haven’t started using organic personal care products you really should consider it. Your health depends on it!

The toxic load found in shampoos, deodorants, lotions—just about every personal care product you have in your shower or vanity right now—is posing a very real threat to you, your family and the earth!

The Extension Toxicology Network (EXTOXNET) states that “chemicals can be absorbed through the skin and into the bloodstream, causing toxic effects.”

That’s why it’s imperative to only put ON your skin that which you would be willing to take into your body!

ACV is not only a safe and effective personal care alternative, but it offers a multitude of age defying, toxin-free benefits to keep your entire body clean, bacteria-free and healthy, starting with…

ACV Personal Care: pH Skin Balancerface skincare ACV contains antibacterial and anti-fungal properties that balance the skin’s pH—making it a great natural choice to keep your skin looking and feeling its best!

In addition, ACV naturally contains alpha hydroxy acids—the key ingredient in most high-priced skin creams—which help to remove dead skin cells.

Why pay upwards of $35 or more when you can choose your own bottle of ACV for about $6? Again, it’s just good common sense!

Plus, people who commonly suffer from acne, dry or oily skin will find that their skin is much more balanced when using ACV, with fewer breakouts.

To treat your whole body to an invigorating, age-defying ACV spa-style wash, try this:

APPLICATION:

  • Fill a small wash basin with warm water and ½ cup of ACV. Standing in the shower or tub, dip your hands in the mixture and massage all over your body until thoroughly wet.
  • Massage the balancer into your skin until it is dry; do not wash off.
  • As an alternative, pour the mixture into a spray bottle and spray yourself after your shower or bath for an invigorating pH balancer.

ACV also makes an excellent cleanser and can be mixed with a few other natural ingredients for an excellent beautifying mask!

ACV Personal Care: Hair Rinse hair rinseyour grandmother can probably attest to this old-time favorite beauty use for ACV…

If you wash your hair with conventional shampoo, a residue builds up over time. This can cause your hair to become dull and lifeless.

To remove the residue and restore shine and bounce, do this:

 APPLICATION:

  • Mix 1/2 teaspoon of ACV with 1 cup of water
  • Pour onto your hair
  • Rinse with water

The shine that ACV leaves behind is absolutely gorgeous! And think about how little it will cost you compared to the expensive “clarifiers” found at the salon. And this DIY treatment can be done on your time in your own home!

In addition to naturally luxurious hair care—ACV can be used as:

  • An effective deodorant for both men and women!
  • A soothing aftershave!
  • A tonic to rejuvenate tired eyes!
  • An effective treatment for nail fungus!

Have you ever seen ONE substance that could do so much? It’s a testament to its nutrient density and the miracle of “Mother!” In The Apple Cider Vinegar Miracle—81 Ways to Naturally Cleanse Your Body & House and More, you’ll learn…

  • How to fade age spots using ACV!
  • The secret to reducing damaging inflammation with the right amount of ACV!
  • The recipe for a lavender-scented deodorant that smells great and keeps odor-causing bacteria away that you can make yourself with ACV!
  • How to get your system balanced and never experience Candida—yeast overgrowth—again!
  • The spa-like steam treatment using ACV that nourishes your skin!
  • How to reduce hot flashes—with this special mixture 3 times a day!

As mind-boggling as all this is—your body is only a fraction of what ACV can take care of…

ACV Around Your Home and Garden

Chemical dangers—to us, our pets and the environment—abound in the harsh cleansers and detergents we use to clean our homes.

Weird thing is—in an effort to protect ourselves from bacteria we’re being exposed to a bigger danger! These chemicals can cause asthma, cancer—and even harm our DNA!

ACV is a perfect all-in-one natural cleaner that can decontaminate your bathroom, your kitchen, remove rings on furniture and even take care of your toughest jobs, like…

ACV Home Use: Unclogging Drains

Commercial drain cleaners are dangerous and can cause stinging of the eyes, rashes, respiratory damage and other medical conditions. To avoid this, use a mixture of ACV and baking soda. This solution is not only better for your health, but also better for your pipes.

APPLICATION:

  • Funnel ½ cup of baking soda into your drain
  • Follow it with 1 cup of apple cider vinegar
  • After the foaming stops, flush the drain with hot water and wait five minutes
  • After this, flush with cold water

ACV—your trusty companion around the house can also…

  • Make your bathroom smell fresh and your toilets sparkle!
  • Shine your mirrors, windows and tile floors!
  • Clean your microwave using this super easy method that requires no scrubbing!
  • Remove fridge and smoke odors!
  • Remove mildew!

acv labelOutside ACV can help…

  • Kill weeds—simply spritz it on and watch them wither!
  • Improve garden soil!
  • Preserve fresh cut flowers!
  • Keep fleas and ticks at bay!
  • And much more!

If you took care of all of those chores using store bought products you’d spend anywhere from $75 to $100 at the least! Your ACV will come in around $6—and won’t expose you to any chemical dangers whatsoever!

But for those dangers you may have been exposed to in the past, ACV is a natural “chelator”—especially when it comes to heavy metal poison.

Just two tablespoons of ACV in eight ounces of water, three times a day can detoxify and regulate the pH of the body while supporting your body’s two most important organs for detoxing—your liver and kidneys!

Just one of many, many ways that…

ACV Can Really
Boost Your Health To the Moon

We’ve covered several remedies for non-life-threatening ailments and conditions, but it’s time to get serious about the significant impact ACV can have on your health.

Metabolic syndrome is growing at epidemic proportions—and that means more people than ever are struggling with obesity, diabetes, and heart disease.

Instead of treating these illnesses after a person is sick, wouldn’t it be better to prevent them? Of course it would!

A precursor to metabolic syndrome is dangerous belly fat. This fat is different than fat in other parts of a person’s body—and is an early indicator of heart disease and diabetes.

While there is no replacement for a healthy diet and exercise to manage weight, apple cider vinegar does show potential for managing hunger and weight control by helping people feel fuller.

ACV Health: Heart Health Exercise and good nutrition are essential for a healthy heart. Avoiding processed foods and trans fat is also vital.

In addition to being a rich source of potassium and magnesium—two nutrients especially important for a strong healthy heart—ACV provides a constant supply of power and energy to the heart.

ACV contains a natural chemical that works with heart fuel to make the heart muscle stronger while normalizing blood pressure and cholesterol. Recent studies indicate that ACV can even reduce arterial plaque!

Unlock your full health potential with this
super potent and delicious all-purpose tonic!

Is your blood sugar out of whack? Here is what researchers are discovering about the inherently therapeutic value of apple cider vinegar:

  • How to get your system balanced and never experience Candida—yeast overgrowth—again!
  • The spa-like steam treatment using ACV that nourishes your skin!
  • How to reduce hot flashes—with this special mixture 3 times a day!

As mind-boggling as all this is—your body is only a fraction of what ACV can take care of… Arizona State University doctors Carol S. Johnston and Andrea M. White surveyed 11 people afflicted with type 2 diabetes. The researchers found that taking two tablespoons of apple cider vinegar right before bed lowered the blood sugar levels of these individuals by 4 to 6 percent by morning.1

There’s more…

Another study led by Dr. Johnston gave subjects, some with insulin resistance and some without, 20 grams of apple cider vinegar and 40 grams of water. Results showed that the after-meal blood sugar levels of the subjects with insulin resistance was 34 percent lower when they drank apple cider vinegar.2

And more…

Research performed at Tokyo University in Tokyo, Japan, discovered that the acetic acid found in vinegars inhibits the activity of carbohydrate-digesting enzymes, including sucrase, mastase, lactase and amalase. This inhibition results in select sugars and starches passing through the digestive system without being digested, having less impact on blood sugar levels.3

The Amazing Benefits of  Apple Cider Vinegar Don’t Stop There…

ACV has been known to aid with dry skin: Equal parts of apple cider vinegar and Aztec Secret Indian Clay will help to detoxify and clean out your pores.

Spent too much time in the sun and got burnt? Forget the creams and lotions for your sunburn, try applying a cloth soaked in apple cider vinegar to your burned skin. It will provide instant relief and rapid healing.

Do your armpits stink and are you concerned with conventional deodorants and the aluminum in them? Although the smell of apple cider vinegar is strong, it acts as a powerful deodorant. Rub a little under your armpits before you work out and odor will be a thing of the past.

If your feet or hands are swollen, try rubbing a little apple cider vinegar into them. You will experience cool relief and a reduction in swelling.

DID YOU KNOW: An estimated 585,720 people will die from cancer in 2014, according to an American Cancer Society Report. Nearly a third of these deaths will be due to tobacco use alone. An additional third of cancer deaths will be caused by being overweight, lack of physical activity and poor diet, the organization says.4

Apple cider vinegar may kill cancer cells or retard their growth. According to one study, consuming organic apple cider vinegar also decreased the risk of esophageal cancer.5 In clinical trials, pectin, contained in apple cider vinegar, has been shown to slow the growth of cancerous cells within the prostate. Apple cider vinegar cleanses the colon, which also supports a healthy prostate.6

And So Much More!

There are so many ways to show you how to use ACV to naturally nourish, heal, clean and simplify your life that there is just no way to list it all here…

So I’m going to spill the apples, so to speak, about the exclusive e-Book we’ve published called…

The Apple Cider Vinegar Miracle—81 Ways to Naturally Cleanse Your Body & House and More!

First of all, our intent is not to get rich off this book. At $10 a copy (specially priced for Alternative Daily readers!) that would be nearly impossible!

acv free reportEspecially since we’ll be giving away a free report (valued at $34)—32 Purifying Apple Cider Recipes That Unleash Your Well-Being—with every book!

And it’s not our intent to sell apple cider vinegar since I’ve encouraged you to get to your nearest grocer and get your own right away. And in this amazing book—we’ll even tell you how to make your own!

But it IS our intent to help you discover the truly miraculous health properties of ACV and learn how to make Mother Nature’s all-in-one, all-natural, cure-all and multi-purpose life and household elixir part of your daily life!

That’s why, in The Apple Cider Vinegar Miracle—81 Ways to Naturally Cleanse Your Body & House and More, you’ll discover…

apple girl

  • The dangerous chemicals that have been linked to cancer, loss of fertility, Alzheimer’s and morethat you’re consuming when you put store bought personal care products on your skin!
  • How to use ACV to ease the burning pain and swelling of gout!
  • The ACV formula that de-frizzes your hair, prevents split ends and stimulates hair growth!
  • The recipe for a safe, effective all natural laxative made from ACV!
  • The 8 foods, in addition to ACV, that can improve your dental health and rid bad breathe naturally!
  • The sure fire way to end heartburn—instead of just masking it!
  • The detoxing and beautifying mask made with ACV and two other all-natural ingredients so gentle and good for your skin you should apply it weekly!

And—as promised—we’ll send you your Special FREE Health Report: 30 Purifying Apple Cider Recipes That Unleash Your Well-Being, along with your book, right away…

This exclusive Special FREE Health Report helps you take full advantage of ACVs power to safely and naturally detox your entire body through 30 delicious recipes—so you can experience the complete well-being that Mother Nature intended!

Jeannie here– we have no reason to discourage you from making this purchase, as we believe it is wonderful and helpful information that will serve you well. However, the ACV drink is on our EAT HEALTHY! page along with the right foods and supplements you need to keep you and those you love healthy and free of disease, even removing toxins from your system. We sell nothing, but provide our readers with information we’ve proven works for us.

TO YOUR GOOD HEALTH!

Advertising

Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

Posted in Uncategorized

What Is Yacon (Yakon)? Good or Bad For Us?

I recently became aware of Yacon Syrup, checked it out and like what I’ve discovered. Below are some articles and comments from others whom I trust to give us the real information we need and want- also, I got some so I can be a guinea pig, using it myself and letting my readers know how it works for me. I’ve learned that it has been eaten in many parts of the world for more than a thousand years, but is fairly new to our western civilization– now I’ve tasted it and it is good- a great new syrup for our pancakes and waffles– OK, what are others saying?

Nature’s Healthy Sweetener: Yacon Syrup

by ·

Many of us are becoming conscious about sugars and sweeteners in our diet and their effect on our body.

With so many people suffering from diabetes and other health maladies, many wonder if something that is sweet can still be good for us, low calorie, and organic?

How Yacon Syrup Benefits More Than Weight Loss

Learn more about yacon root syrup as a low-glycemic natural sweetener with medicinal properties that are very beneficial to the entire digestive tract.

 Jeannie here- I’ve read a lot now about it being sold as a way to rid your body, particularly your belly, of those pesky unwanted fat rolls, but as you just learned in this video, it will take more than a ‘magic syrup’ to lose weight, keep it off and be healthy. To see how I am using it, go to my EAT HEALTHY! page.

Yacon: Sweet & Healthy

by Tracey Roizman, D.C., Demand Media

Yacon, Polymnia sonchifolia, also known as Peruvian ground apple, is a native of South America that is a relative of the sunflower. It produces juicy, edible tubers, from which its name, translated as “watery root,” is derived. People in the Andes have enjoyed yacon as a food source for more than a thousand years. Yacon offers certain health benefits.

Blood Sugar Management

Syrup made from yacon root may help lower your blood sugar, according to a study published in the April 2009 issue of “Clinical Nutrition.” Sugarlike molecules in yacon known as fructooligosaccharides, which are derived from a nondigestible carbohydrate called inulin, provide about half the sweetness of sugar without raising blood sugar levels. In the study, obese volunteers with insulin resistance, which is the inappropriate response of cells to the presence of insulin, were given two daily doses of yacon syrup containing 0.29 grams and 0.14 grams of fructooligosaccharides per kilogram of body weight. At the end of the 120-day study, the participants had achieved significantly lower fasting insulin levels. However, fasting blood sugar levels were not affected. The study also showed that yacon syrup promoted weight loss and suppressed appetite.

Cancer Prevention

Potential anticancer benefits of yacon were demonstrated in a tissue culture study of human cervical cancer cells published in the October 2011 issue of the journal “Fitoterapia.” Yacon compounds inhibited the growth and reproduction of cancer cells and promoted early cell death. In a tissue culture study published in the December 2010 issue of the journal “Chemistry and Biodiversity,” a fungus that grows on the roots and leaves of yacon demonstrated anticancer benefits against skin, colon, nerve and blood cancers.

Liver Health

A combination of yacon and silymarin, which is the active component in milk thistle, improved cholesterol and blood sugar levels in patients with metabolic syndrome in a study published in the March 2008 issue of “Food and Chemical Toxicology.” Metabolic syndrome is a combination of conditions that increases risk for heart disease and diabetes. In the study, participants consumed 2.4 grams of yacon and 0.8 grams of silymarin a day for 90 days. Results showed the combination supplement improved cholesterol levels and prevented fat accumulation in the liver, leading researchers to conclude that yacon and silymarin may promote healthy heart and liver function.

Dietary Uses

Fresh yacon has a slightly sweet taste and a crunchy texture similar to that of an apple, while its flavor is close to that of watermelon. South Americans eat the tubers, which can range from yellow to purple, as a fruit, with lemon juice and honey, or they add it to fruit salad. You can also stir-fry, roast or bake yacon as a vegetable. Use yacon leaves, also high in inulin, to wrap other foods as you would cabbage or grape leaves, or brew them to make an herbal tea. Yacon syrup and powdered yacon supplements are also available.

Yakon syrup derived from Yakon plant has become very popular recently due to its weight loss and health properties. Provided below is valuable information about this product, including its uses, benefits, and potential side effects. You will learn about different Yakon products in forms of syrup, powder or capsules.

Yakon plant - source of Yakon syrup

There is never a shortage of health products in the market, whether they are weight loss supplements or overall boosters designed to help body systems perform better. The Yakon Syrup is one of the most recent products to invade the Health and Wellness market, and it has made quite a splash that even health care professionals have taken notice. Btw, you can find two different ways this product’s name is written: Yakon syrup or Yacon syrup – it is exactly the same product.

Yakon in All its Forms

Before delving deeper into the Yakon weight loss and health benefits, it is necessary to know and understand the different forms Yakon come in.

Yacon Syrup

This is perhaps the most popular form of this product since it is how Yakon was first introduced in the market. The syrup form also provides the most flexibility in use since it can be consumed purely as a supplement or as a practical sweetener.

Yacon Pills / Capsules

As with most weight loss products, Yakon comes in pill form for easy consumption. It is a lot easier to carry around a bottle of pills without having to worry about spilling it and making a mess in your bag or luggage. As of today, Yakon pills come in bottles at 500mg per capsule.

Yacon Powder

Just like its syrup counterpart, this is meant to be consumed as a supplement or an alternative sweetener for foods and/or beverages. While the shelf life of Yakon syrup and powder is pretty much the same, the latter is much easier to store and can be easily transported without worry of spillage (this is an important point for people who travel a great deal and would like to take their supplements on the road).

Yakon Syrup Benefits

As with most things in life, you probably would want to start with the good news. The benefits of Yacon Syrup, in no particular order, are as follows:

FD 1 syrupRapid and Sustainable Weight Loss

One of the things that sets this product apart from every other weight loss aid in the market at the moment is that Yakon syrup does not only help you lose weight, but it also allows you to keep it off. There are dozens of fairly effective weight loss pills and supplements in the market that work well as far as reduction goes, but not so much when it comes to maintenance. Yakon syrup works very well in terms of curtailing your appetite as well as speeding up metabolic rate, which are both necessary in order to gain significant results.

Many who are new to the idea of using Yakon syrup as a supplement want to know whether this product can provide them with lasting results even after they stop consuming it (or at least cut back on the daily dose). It is good news all around because while it is highly recommended to make this part of your daily health routine, there are no significant drop-offs in quantifiable results if you stop using Yakon syrup.

This is not to say that you will never gain back the weight you lost (it would still depend on whether you revert back to unhealthy eating habits and cut out exercise entirely from your regular routine), because there is a chance you might. However, there is no need to worry about the yo-yo effect, which refers to erratic weight fluctuations that can, in certain serious cases, cause health as well as emotional issues.

For weight loss, it is recommended taking 1 teaspoon of 100% yacon syrup with or before each meal. It can also be used as a sugar substitute, such as in tea or coffee. You can use it in place of syrup or molasses on pancakes or waffles, or add it to oatmeal or fruit. It has been used as an alternative sweetener for diabetics, vegans, and those seeking to reduce sugar intake.

Taking a teaspoon of syrup 3 times a day seems to promise excellent results in as little as 2-3 weeks. In the weight loss studies conducted on Yacon syrup, as much as 70% of the subjects lost 10% to 15% of their total body weight in matter of six to eight weeks of continuous consumption (1-2 times per day).

Blood Sugar Maintenance

Seeing as Yakon syrup is primarily a sweetening agent, it makes for a wonderful substitute to sugar and other artificial/processed sweeteners in the market. This is good news indeed for those who are battling diabetes, or are otherwise concerned with their blood sugar level. In those times when you really cannot do without a little sweetness in your beverage (be it morning coffee or tea), Yakon syrup provides a healthier alternative as it does not increase glucose level in the blood.

Alleviation of Constipation and Other Symptoms of Digestive Distress

People who struggle with weight issues generally do not have the best eating habits to begin with, which can also lead to certain digestive problems such as constipation, persistent flatulence, and even malabsorption of nutrients.

Yakon syrup provides help in this regard by cleansing the digestive tract, specifically the colon as well as the small intestine. Getting rid of toxins as well as deposits of undigested food lodged in the digestive tract is good for promoting better nutritive absorption and preventing bouts with constipation.

Note: The substance FOS or Fructooligosaccharides is not broken down during digestion so it passes through the digestive system intact. On the way out, it takes toxins and free radicals along, effectively cleansing the body.

Potential Side Effects of Yakon Syrup (and other forms of Yakon supplements)

Even some of the best gifts from Mother Nature have certain drawbacks, albeit minor ones. As in the case of Yakon syrup, there are a few caveats that you need to know before deciding to try this product.

Certain drawbacks to using Yakon include the following:

  • Excessive flatulence
  • Loose stool
  • Minor nausea
  • Loss of appetite for extended periods

It is imperative to understand that the potential side effects listed above usually only manifest if you are overdoing (possibly doubling the recommended dosage) your consumption of the syrup (or whatever form you are taking Yakon). In some cases, the digestive distress and flatulence can be experienced during the first few intakes (normally within 2-3 days of first use), just because the body is not used to Yakon syrup.

Most of the time, there is barely any discomfort to expect when using Yakon for the first time as long as you follow the right dosage.

Unless you have a very rare allergy to the Yacon plant, there is no real danger in trying the product at all.

Dr Oz’s Impressions

One of the main reasons why people even bother to look up Yakon on the internet is because it has been extensively endorsed by Dr. Oz (note that Dr. Oz does not actually endorse any specific product or brand, but he does believe in the merit of pure Yakon). When he first introduced this supplement to viewers of his TV show, he stressed the fact that people should use this not just as a weight loss product (although it is its main purpose), but instead an all-around health aid.

Jeannie here- We’ve learned that some experience this syrup solidifying in the bottom of the bottle and since we wanted to enjoy it right down to the last drop we did an experiment–  We started using ours instead of honey and pancake syrup, then I began putting it into the special vinegar drink I have every day. Soooo- when the first bottle was gone, instead of tossing it, I decided to fill it with my vinegar to see what might happen- I did want to make sure the bottle was rinsed out good and I hadn’t wasted any. WOW!! The vinegar began to turn brown from the bit of syrup left in the bottle and I no longer needed to add stevia to my drink in order to tolerate the vinegar taste that I have never cared for- OK, vinegar lovers you may laugh at me, but hear this– we had a nice salad for dinner one night and knowing that some people actually like to put vinegar and oil on their salads- (I’ve never understood that- just eat mine without dressing or have avocado slices on it)- I decided to pour a little vinegar from the yacon bottle on my salad as an experiment. Wow, wow, super-wow!! I’m in love, I’m in love, I’m in love!! From now on I will put this yacon vinegar on my salads!! So delicious- sooo good for me- healthy in every way- and it will be good to the last drop!

After reading many articles, we have decided to end this with a page from the CONSUMER REVIEW.

Where to Buy Yacon Syrup

There are many places where you can buy Yakon syrup. However not all products are the same in purity and strength, as some companies dilute or process at too high a heat. If you are looking for an effective weight loss aid, or just a good healthy pancake syrup that will provide great nutrition and health benefits, you can’t go wrong with Pure Yakon syrup if it is at least 41.39%  FOS, but preferably more. The one we got is 76% FOS and we purchased it from Amazon. So far we’re very happy with it.

TO YOUR GOOD HEALTH!

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Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

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Agave Nectar- Good or Bad? Yacon?

We have wondered about Agave for quite some time- we know it is from a plant and we know that some feel it is just fine for us to consume and others feel it is to be feared like a bad weed– SO– we’ve decided to do our own study and decide for ourselves– to eat or not to eat, that is the question.

“The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.

Compare that to the typical fructose content of high fructose corn syrup (55%)!

The harmful effects of sugar are among the few things that most health experts agree on. Everyone knows that sugar is unhealthy and most health conscious people try to avoid it. Not surprisingly, all sorts of other sweeteners have become popular, both natural and artificial.

One of those is called Agave nectar, a sweetener that is found in various “health foods.”

It is claimed to be natural, and marketed as a diabetic-friendly sweetener that doesn’t spike blood sugar levels.

However, if you ignore the marketing claims and take a look at what Agave nectar really contains, you will learn that it is actually even worse than plain sugar.

Let me explain why…   What is Agave?

The Agave plant grows natively in the southern U.S. and South America. It is most commonly associated with Mexico.

Although most Westerners only recently started hearing of Agave, it has been used in Mexico for hundreds (if not thousands) of years.

Back in the day, the Mexicans used it for various purposes and believed it to have medicinal properties.

This is what the Agave plant looks like:

Agave Plant Growing in Field

The Mexicans also used to boil the sap (sugary circulating plant fluid) to produce a sweetener known as miel de agave (1).

But the most common use of the Agave plant is fermenting the sugars in it to produce the alcoholic beverage called tequila.

In fact, tequila is the most common commercial use of Agave today and one of Mexico’s best known export products.

Like many plants in their natural state, Agave probably does have some health benefits.

However, as is so often the case, when the product is processed and refined it tends to lose some (or all) of these beneficial health effects. This appears to be the case with the refined Agave sweetener that people are consuming today.

Bottom Line: Agave is a plant that grows in large amounts in Mexico. It has a long history of use as a medicinal plant, sweetener, and can also be fermented to make tequila. 

How is Agave Nectar Made?

Maple Syrup

The sweetener commonly sold as Agave nectar would be more accurately labelled as Agave syrup.

The truth is… it has very little in common with the traditional sweetener made by the Mexicans.

The starting process is the same. They take the plant, then cut and press it to extract the sugary circulating fluid.

This fluid is high in sugar, but it also contains healthy compounds like fructans, which are linked to beneficial effects on metabolism and insulin (2).

However, when processed into a syrup, the manufacturers break the fructans down into fructose by exposing the sugary fluid to heat and/or enzymes (34).

This process destroys all of the health promoting properties of the Agave plant, and instead produces the concentrated syrup available on store shelves that is falsely claimed to be healthy.

The manufacturing process is similar to how other unhealthy sweeteners are made, such as High Fructose Corn Syrup. It should be noted here that it is mostly the high heat used in processing that kills the otherwise beneficial  properties of the raw plant.

So… the sweetener sold as Agave nectar is NOT truly “nectar” – it is a refined, processed sweetener made from Agave nectar.

Bottom Line: The Agave sweetener sold today is made by treating the sugars with heat and enzymes, which destroys all the beneficial health effects of the Agave plant. The end product is a highly refined, unhealthy syrup.

Agave Nectar Does Not Spike Blood Sugar Much

The Glycemic Index (GI) is a measure of how quickly the sugar in a food enters your bloodstream.

Woman Wondering About Syrup

Generally speaking, the higher the GI rating of a food, the greater the blood sugar spike and the worse it is for your health (567).

Unlike glucose, fructose does not go directly into the bloodstream and therefore doesn’t raise blood sugar or insulin levels in the short-term.

This is why high fructose sweeteners are often marketed as “healthy” or “diabetic friendly.”

Agave nectar has a very low GI, primarily because almost all of the sugar in it is fructose. It has very little glucose, at least when compared to regular sugar.

A recent study in mice compared the metabolic effects of Agave nectar and sucrose (plain sugar) after 34 days. The mice getting agave nectar gained less weight and had lower blood sugar and insulin levels (8).

This is actually what we would expect in a short-term study, as the glucose in plain sugar elevates both blood sugar and insulin levels, whereas fructose does not.

That being said… the glycemic index is just one of many things to consider when looking at the health effects of sweeteners.

The harmful effects of Agave (and sugar in general) actually have very little to do with the glycemic index but everything to do with the large amounts of fructose… and Agave nectar is very high in fructose.

Bottom Line: Agave nectar is low in glucose and therefore doesn’t spike blood sugar levels much. This gives the sweetener a low glycemic index.

 Agave Nectar is Dangerously High in Fructose

Glass Full Of Sugar Cubes

Sugar and high fructose corn syrup (HFCS) contain two simple sugars… about half glucose and half fructose.

Although both glucose and fructose look very similar, they have completely different effects in the body.

Glucose is an incredibly important molecule. It is found in many healthy foods (like carrots and potatoes) and our bodies even produce it to make sure that we always have enough.

In fact, every living cell on the planet has glucose in it… because this molecule is absolutely vital to life.

Whereas every cell in the human body can metabolize glucose, the liver is the only organ that can metabolize fructose in significant amounts (9).

In the context of a high-carb, high-calorie Western diet, eating a lot of added fructose can wreak havoc on metabolic health (10).

The liver gets overloaded and starts turning the fructose into fat, which gets shipped out as VLDL particles and raises blood triglycerides. Many researchers even believe that some of the fat can lodge in the liver and cause fatty liver disease (111213).

Although fructose doesn’t raise blood sugar levels in the short-term, it can contribute to insulin resistance when consumed in large amounts.

This can cause major increases in long-term blood sugar and insulin levels, strongly raising the risk of metabolic syndrome and type 2 diabetes (141516).

Eating large amounts of fructose can also have various other harmful effects… such as increasing small, dense LDL particles and oxidized LDL (very bad), cause belly fat accumulation, to name a few (17).

Here’s where it gets really interesting… Agave nectar is about 85% fructose, which is much higher than plain sugar (18).

Keep in mind that none of this applies to whole fruit, which are loaded with fiber and make us feel full quickly. We are well equipped to handle the small amounts of fructose found in fruit.

This “Healthy” Sweetener is Even Worse Than Regular Sugar

If you must add some extra sweetness to your diet, agave nectar is absolutely not the way to do it.

Agave nectar may just be the unhealthiest sweetener in the world. It makes regular sugar look healthy in comparison… and that is saying something.

*******

From Wikipedia, the free encyclopedia

Agave nectar

Blue Agave (Agave tequilana)

Because agave nectar dissolves quickly, it can be used as a sweetener for cold beverages such as cocktails, smoothies, and iced tea.

Agave nectar (more accurately called agave syrup) is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana.[1][2] Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.

Agave syrup has been marketed as a “healthful” sweetener, but this fact has been the subject of criticism due to its very high fructose content (which is even more than high fructose corn syrup in its fructose content by weight) and its potential to lead to insulin resistance and significantly increased triglyceride levels (a risk factor for heart disease).[3][4]

Production

To produce agave syrup from the Agave americana and A. tequilana plants, the leaves are cut off the plant after it has aged seven to fourteen years. The juice is then extracted from the core of the agave, called the piña.[2] The juice is filtered, then heated to break the complex components (the polysaccharides) into simple sugars. The main polysaccharide is called inulin or fructosan and is mostly fructose. This filtered juice is then concentrated to a syrupy liquid, slightly thinner than honey. Its color varies from light- to dark-amber, depending on the degree of processing.

Agave salmiana is processed differently from Agave tequiliana. As the plant develops, it starts to grow a stalk called a quiote.[5] The stalk is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid called aguamiel. The liquid is collected daily. The liquid is then heated, breaking down its complex components into fructose and glucose and preventing it from fermenting into pulque.

An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from the mold Aspergillus niger to convert the inulin-rich extract into fructose.[6] Aspergillus niger, a fungus commonly used in industrial fermentations,[7] is “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration.[8]

Composition

Agave nectar consists primarily of fructose and glucose. One source gives 47% fructose and 16% glucose;[9] another gives 56% fructose and 20% glucose.[10] These differences probably reflect variation from one vendor of agave nectar to another.

Culinary use

Agave syrup is 1.4 to 1.6 times sweeter than sugar[11] and is often substituted for sugar or honey in recipes.[12] In cooking, it is commonly used as a vegan alternative to honey for those who choose to exclude animal products from their diets.[13] Agave syrup dissolves quickly and so it can be used as a sweetener for cold beverages such as iced tea. It is added to some breakfast cereals as a binding agent.

Agave syrups are sold in light, amber, dark, and raw varieties. Light agave syrup has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave syrup has a medium-intensity caramel flavor and is therefore used in dishes and drinks with stronger flavors. Dark agave syrup has stronger caramel notes and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave syrups are sometimes used “straight out of the bottle” as a topping for pancakes, waffles, and French toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant’s minerals. Raw agave syrup also has a mild, neutral taste.[dubious ] It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety could be considered an appropriate sweetener for raw foodists.

Health effects

The impact of agave syrup on blood sugar (as measured by its glycemic index and glycemic load) is comparable to fructose, which has a much lower glycemic index and glycemic load than table sugar (sucrose).

However, consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation.

Due to its high fructose levels, agave syrup has the potential to lead to insulin resistance and significantly increased triglyceride levels (a risk factor for heart disease).[3]

*********

John Kohler.

The Truth about Agave Syrup:
Not as Healthy as You May Think

A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as sweetener is called for in raw recipes.  I am often asked about my views on this sweetener.

When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS!  I first learned about agave syrup back in 1999 or 2000 at a trade show for the health food industry, which I attend regularly to keep up with the latest in the health and nutrition field.  I asked several questions, got some samples, and inquired on how the company processed the agave syrup.  At that time, I learned that it was processed at roughly 140 to 160 degrees Fahrenheit11, so I certainly didn’t consider it a raw food by any means.  Just like agave, some people consider maple syrup a raw food, but all maple syrup is heat-treated and is therefore not raw at all.

Unfortunately, there are no “raw labeling laws.”  Anyone, anywhere, at any time can put “RAW” on their label and to them it can be supposedly raw since it is made from a “raw” material or simply not roasted. Just because it says “RAW” doesn’t necessarily mean that it was processed at a temperature under 118 degrees and still has all its enzymes, nutrients, and “life force” intact.  For example, when you notice the difference between raw carob powder and roasted carob powder in the store, it is my understanding that the “raw” carob powder has been heated to about 250 degrees, whereas the “roasted” carob powder has been heated to about 450 degrees.  The additional heat applied to the “roasted” carob powder causes the carob to “caramelize,” thus making it darker in appearance and different in taste as compared to the “raw” carob powder.  Some stores sell “truly raw” carob powder, it has a more chalkier texture than supposedly “raw” carob powder.  Jaffe Bros in Valley Center, California is a source of the “truly raw” carob powder.  There are several raw food snack bars that say “RAW” but have ingredients such as cooked cocoa powder (that can’t be raw) and cashew nuts (most of which are not truly raw).

So agave needs to be hydrolyzed so that the complex fructosans are “broken down” into fructose units or it won’t be sweet!!  Great- now I’m eating hydrolyzed raw agave syrup!

Let’s suppose for arguments sake, and to give agave the benefit of the doubt, that even with “new” technology, companies are somehow able to process agave syrup below 118 degrees so it could be considered actually “raw”.  We still need to ask the question, is it good for us?   Some foods, even if they truthfully are raw, may not actually be HEALTHY.  Based on what I have learned about agave syrup, I believe it to be one of these foods.

My answer to the question, “Is agave nectar good for us?” would be “NO” based on my research.  Here is a sample of my findings:

  1. Agave Syrup is not a “whole” food. It is a fractionated and processed food.  Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet.  This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup.”  Agave Syrup is missing many of the nutrients that the original plant had to begin with.
  1. Agave Syrup was originally used to make tequila.  When Agave Syrup ferments, it literally turns into tequila.  The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard.  Raw or not, if there is no enzymatic activity, it is certainly not a “live” food.  As Raw Foodists, we want the enzymes intact.
  1. According to my research, there are three major producers of agave syrup.  Some of these companies also have other divisions that make Tequila.  For the most part, agave syrup is produced in the Guadalajara region in Mexico.  There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA.  Why is this done? Most likely because Agave Syrup is expensive, and corn syrup is cheap.
  1. Agave Syrup is advertised as “low glycemic” and marketed towards diabetics.  It is true, that agave itself is low glycemic.  We have to consider why agave syrup is “low glycemic.”  It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%).  Nowhere in nature does this ratio of fructose to glucose occur naturally.  One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda(HFCS 55), which only contains 55% fructose.  Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners:
  1. Fructose appears to interfere with copper metabolism.   This causes collagen and elastin being unable to form.  Collagen and elastin are connective tissue which essentially hold the body together.A deficiency in copper can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks and ironically enough an inability to control blood sugar levels.2
  2. Research suggests that fructose actually promotes disease more readily than glucose.  This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver. 3 Tests on animals show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrhosis of the liver. This is similar to the livers of alcoholics.
  3. “Pure” isolated fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for physiological use.4
  4. Fructose may contribute to diabetic conditions.  It reduces the sensitivity of insulin receptors.  Insulin receptors are the way glucose enters a cell to be metabolized.  As a result, the body needs to make more insulin to handle the same amount of glucose.5
  5. Consumption of fructose has been shown to cause a significant increase in uric acid. An increase in uric acid can be an indicator of heart disease.6
  6. Fructose consumption has been shown to increase blood lactic acid, especially for people with conditions such as diabetes.  Extreme elevations may cause metabolic acidosis.7
  7. Consumption of fructose leads to mineral losses, especially excretions of iron, magnesium, calcium and zinc compared to subjects fed sucrose.8
  8. Fructose may cause accelerated aging through oxidative damage.  Scientists found that rats given fructose had more cross-linking changes in the collagen of their skin than other groups fed glucose.  These changes are thought to be markers for aging.9
  9. Fructose can make you fat!  It is metabolized by the liver and converts to fat more easily than any other sugar.  Fructose also raises serum triglycerides (blood fats) significantly.10
  1. Agave Syrup and other concentrated sweeteners are addictive, so you end up trading a cooked addiction (eating candy bars or cookies)  for a “raw” addiction which is not much better.  Eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit since they don’t seem as sweet by comparison.
  2.  Long-time raw foodist and Medical Doctor, Dr. Gabriel Cousens, M.D. says that agave nectar raises blood sugar just like any other sugar.  Dr. Cousens wrote a book, “There Is a Cure for Diabetes”.

Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose.  In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients.  Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits.  Could nature be wrong?  For example, it’s always better to eat fruits whole or blend them rather than juice them.  When you juice fruits you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.

Now that you have a better understanding about Agave Syrup, hopefully the companies selling “raw” agave won’t dupe you.  They are out to make a buck, which in this case is unfortunately at the expense of your health.  If you are making a “raw” recipe and it does require a concentrated sweetener, I have some recommendations for some better options to use instead of agave:  (Listed in order of preference.)

  1. Use ripe fresh fruits.  Ripe fruits contain nutrients, fiber and water, a complete package, as nature intended.  I find that ripe and organic fruits are usually sweetest.
  2. Use fresh whole stevia leaves.  Stevia is an herb that actually tastes sweet but contains no sugar.  This herb can be very hard to find fresh, so I personally grow my own.  If fresh leaves are not available, get the whole dried leaves or the whole leaf powder.  Avoid the white stevia powder and the stevia liquid drops as they have been highly processed.
  3. Use dried fruits.  If you need a “syrup” consistency, just soak the dried fruits in some water and blend them up with the same soak water.  Dates, figs, and prunes are some of the sweetest dried fruits that tend to work well in recipes.  Try wet Barhi dates blended with a little water for an amazing maple syrup substitute.   Please note: Since there are no raw labeling standards, some dried fruit may be dried at higher than 118 degrees, and thus, not really raw.  If you want to ensure you are eating really raw dried fruit, it is best to dehydrate it yourself.
  4. Raw Honey is a concentrated sweetener, and although not recommended, in my opinion it is better than agave syrup because it is a whole food and occurs naturally in nature.  Of course, honey is not vegan and that may be a concern for some.   I recommend purchasing local honey from a beekeeper.

Other “concentrated sweeteners” that are often seen in raw food recipes include:

1)     Maple Syrup which is not raw and heat processed. If it is not organic, it may also contain formaldehyde and other toxic chemicals.

2)     Sucanat or evaporated cane juice is pure dried sugar cane juice.  Unfortunately this is processed at a temperature above 118 degrees and therefore can’t be considered raw.

3)     Yacon Syrup is a syrup from the root of the yacon plant in South America.  It is once again, a concentrated sweetener processed at a temperature of up to 140 degrees Fahrenheit.

The moral of this article: Eat whole fresh fruits and vegetables, they are always best.  Always question processed and concentrated foods that are not found in nature, even if “raw”.

*******

I have decided that I will avoid foods containing agave in any form, just as I avoid HFCS. Now I want talk a bit about Yacon Syrup, but first let’s answer a few questions about raw vs cooked foods. Raw foods are still raw if not heated beyond 106 degrees, although some believe they are only considered cooked if the temp. goes beyond 118 degrees.

goodfood is an interesting website and I like their article ‘Raw vs cooked’.

About Food has a great page about Raw Food Diets and Dehydrator “Cooking” which says in part… 

“The basic idea is that cooking destroys not only many of the vitamins in food but also enzymes that may be important to our health.

Food that reaches 118F is no longer considered raw because apparently it is at temperatures above that that the food’s nutrition is diminished.

Because of this, dehydrating temperatures for food that still qualify as raw once dried are typically between 105F/41C and 115F/46C. That is significantly lower than the 135F/57C to 150F/66C usually recommended for drying fruits and vegetables. What this means is that if you want to dry foods but still keep their raw status, you’ll need to allow for up to 1/3 longer drying time than the usual dehydration recipe will specify.”

I am not a Raw Foodist. I believe that God intended us to have both raw and cooked foods. I do however, strive to have a happy balance and eat whole natural foods as much as possible, and cooking until just done, not until all nutrients are boiled out and destroyed.

Yacon Syrup is a liquid sweetener made from the yacon plant and has caught our attention!

FD 3 Yacon saladWhen we saw this article, we just had to share!    Yummy Yacon Root

  1. Yacon root is a superhealthy sweet treat people in South American have been growing for centuries.

  2. What is yacon syrup?

    Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant indigenous to the Andes mountains. It was used by the Incas. In Peru, people eat yacon because of its nutritional properties—few calories and low sugar…

    how does yacon syrup work

    What Did We Discover?

    A good Yacon Syrup extract must contain Yacon Root with at least 41.39% Fructooligosaccharides (FOS). It must be 100% pure with no fillers, binders or any other artificial ingredients. We think it would possibly make a good topping for pancakes and an excellent ‘sugar substitute’ for many foods. THEREFORE– we will now order some and see if it passes our taste test!  It’s later- we did and love it!!

    100% Pure Yacon Syrup, All Natural Sugar Substitute, Metabolism Booster (8 oz.)

    • Made of 100% Pure Yacon Syrup (76% FOS)
    • High in Prebiotics and Probiotics
    • Use as a Natural Sweetener in Foods You Eat Every Day Without the Extra Calories!
    • Aids in Weight Loss by Suppressing Your Appetite and Boosting Metabolism
    • Proven to Help Lower Cholesterol and Blood Sugar Levels, Increase Bone Density, Improve Immune System Function and Increase Energy Levels

    Most Helpful Customer Reviews (we’ll give you 4)

    *You MUST decant it!! (We discovered there is a better way to make sure you get to use all of it– see below this persons report.)

    I love Yacon Syrup. Its flavor profile makes it amazing in recipes where one might otherwise use molasses–so anything with chocolate, coconut, cinnamon, spice, etc. I’ve heard that heat robs it of a lot of its health benefits, so I use it in low temp recipes only, like paleo chocolate bars or shakes. I have tried a couple of brands now and I found this particular brand satisfactory and a reasonable price.

    When you read reviews of Yacon Syrup you’ll often find people complaining about the syrup solidifying in the bottom. In my experience, that happens regardless of which brand of Yacon Syrup you buy. At least 1/4 of the bottle’s contents will always solidify at the bottom. Using hot water to get this last bit out is impossible, as it solidifies to the consistency of caramel, which simply won’t come out through the narrow neck of the bottle no matter what you do.

    Now, whenever I buy Yacon Syrup, regardless of the brand, I always decant it into a wide-mouth glass jar. Then, to get my full money’s worth, I carefully cut off the top of the plastic bottle and use a knife or spatula to dig out the thick solids at the bottom and stir it into the jar with the rest. The thick stuff is perfectly good … it’s just too thick to come out the narrow neck of the bottle. And even though it will still solidify at the bottom of the glass jar over time, it’s a whole lot easier to get it out with a spatula (and there’ll be less of it, because it’s easier to stir the syrup as you use it.)

    Jeannie here–  We’ve been using ours instead of honey and pancake syrup, then I began putting it into the special vinegar drink I have every day. Soooo- when the first bottle was gone, instead of tossing it, I decided to fill it with my vinegar to see what might happen- I did want to make sure the bottle was rinsed out good and I hadn’t wasted any. WOW!! The vinegar began to turn brown from the bit of syrup left in the bottle and I no longer needed to add stevia to my drink in order to tolerate the vinegar taste that I have never cared for- OK, vinegar lovers you may laugh at me, but hear this– we had a nice salad for dinner one night and knowing that some people actually like to put vinegar and oil on their salads- (I’ve never understood that- just eat mine without dressing or have an avocado on it)- I decided to pour a little vinegar from the yacon bottle on my salad as an experiment. Wow, wow, super-wow!! I’m in love, I’m in love, I’m in love!! From now on I will put this yacon vinegar on my salads!! So delicious- sooo good for me- and it will be good to the last drop without the hassle and work this woman went to!

    *Great alternative to artificial sweeteners and it has so many benefits A+++.

    I mainly began researching sugar alternatives when I was diagnosed with gestational diabetes. It was very important to look for natural sweeteners that the body could digest slower. I used it daily in my coffee to replace sugar. I started out with a tiny teaspoon because I didn’t want to over sweeten my coffee. I was surprised that it was mild compared to my expectations. It sort of resembles molasses in color but is not as thick. Because its a liquid I wasn’t sure how strong it was going to be. It wasn’t overpowering at all. It sweetened my coffee and I didn’t notice any weird taste or aftertaste it was just sweeter. I really like that it has prebiotics and probiotics. I was brainstorming on all the things I could make with this syrup. Put it on oatmeal, pancakes, dips and salad dressings. Replace honey on cornbread or honey in mustard honey dressing. I am also wondering if I can use this in or on homemade ice cream. I recommend this as an alternative to sugar and artificial sugar.

    *Pleasant taste.

    Tastes more like a mixture of chocolate syrup and molasses. A good substitute for maple syrup. Works well on whole wheat waffles or as a snack on rice cakes.

    *I can definitely feel the difference after taking this….

    I can definitely feel the difference after taking this. Before, I would try and limit myself to what my diet should be, but ultimately would give in to the hunger and pick a snack out of the pantry. Taking this, I no longer feel this snacking urge, and has really helped me to lose weight.

    Yacon.jpgWe hope you have enjoyed learning about Agave and Yacon, but most of all we hope it will be helpful to you in the future as you decide how to sweeten in good health.                                     TO YOUR GOOD HEALTH!

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Chemicals- Which Are OK To Eat?

FB 1 aaaaaaaWhich chemicals are just fine for us to eat? ALL or NONE– depending on who or what group you ask– confusing, isn’t it? There are many opinions out there and I can tell you from personal experience that Aspartame is NOT good and shouldn’t be consumed by anyone, yet the FDA has given it’s approval. Over the last 50 years I have learned a great deal as I watched some foods being removed from our diets and others added- studies being done to prove and disprove a great many things. It was in October of 2014 that I finally felt I had the last most important and useful piece of information needed and could let folks know the definition of just what chemicals are and what we should avoid. 

The Healthy Food Industry along with some Doctors, tell us that any food that has been changed from it’s original state is considered a chemical.  Come on, I said- we know flour and sugar are not chemicals, they are food- but I was only partly right. The sugar cane is a plant, not a chemical and wheat is a plant, not a chemical- however, I’m told that when these foods are processed, they are striped of their nutrients, bleached white and may have some vitamins put in, but the nutrition they once had is very much gone- they no longer can nourish our body the way Mother Nature intended and are now considered chemicals. To get what our body wants and needs, we must have flour and sugar in its raw state, not a processed state.

You will find a list of common chemicals to avoid and great, tasty, healthy foods to consume on my EAT HEALTHY! page and I promise you will not be bored or find tasteless things there!

At this time I have two articles I would like to share.

What Can I Eat if I am Following a Chemical Free Diet?

It can be difficult to avoid chemicals in your food. Although it may not be realistic to eliminate all chemicals from your diet (after all, there are even chemicals in our drinking water), chemical exposure can be minimized.

Dietary chemicals fall into three broad categories. First, we have contaminants – these are substances that end up in our food by accident. The mercury found in some types of fish would be one example. Second, there are residues – substances that are in our food due to deliberate action, like spraying pesticides on vegetables. Finally, there are ingredients which are chemicals that are added to our food to preserve them, or to add to their appearance.

Pesticides can be avoided by eating organic food. Again, you may not entirely eliminate pesticides, but the level of exposure will be considerably reduced. If going wholly organic isn’t practical, due to cost or availability, make sure to thoroughly wash all fruits and vegetables before consuming them. If you plan on peeling your produce, you don’t need to go organic. Keep in mind that eliminating fruits and vegetables from your diet really isn’t a good idea– the health benefits from eating fresh produce will generally outweigh the minimal chemical exposure you’ll get from washed produce.

Contaminants are harder to avoid, since they make their way onto your table because of environmental conditions. The mercury in fish, for example, is caused by emissions from coal-fired power plants. Another source of contaminants is food processing and packing plants. If you avoid eating processed foods, you can eliminate many contaminants from your diet. Also, make sure that you keep foods in glass storage containers, and avoid using plastic containers for microwaving. This reduces your exposure to BPA, which is believed to be a factor in some types of cancer.

Foods that are heavily processed also contain artificial flavors, preservatives and dyes. These substances are known to cause allergic reactions in some people, and some research suggests that they may be responsible for more serious health problems.

So, what can you eat on a chemical free diet?

Basically, avoid processed foods. Read the label, and if you don’t understand what you’re reading, the food has likely been heavily processed. Jeannie here– I want to thank the What Can I Eat? site for providing this wonderful and helpful information and also include something she left out here (fish) and give you a couple of links to things you may find helpful… Select fresh fruits and vegetables along with sprouted grains (Ezekiel 4:9 is great and for those who like wraps, these are wonderful), and if at all possible, get free range animals fed with healthy grass and GMO free grains. When buying fish, make sure it is WILD CAUGHT, as farmed fish is soaked in chemicals and that is very bad news for some who are sensitive to these things.

FB 1 a a  a aWE NEED TO REMOVE ALL CHEMICALS FROM THEIR FOODS!!

By .

There’s No Safe Level Of  THIS Ingredient, So Why Is It In Almost Everything??

Our bodies are able to endure so much, but we tax them with ingredients that have been only invented to improve the production of processed foods and not our health. Our bodies suffer as a result and these ingredients cannot only affect our outward appearance but how we feel too. My body suffered for a long time and I’m so thankful I found a way out…

This is why I want to tell you about this ingredient that is in almost everything you see on grocery store shelves and at major restaurants…

There is No Safe Level Of This Ingredient

Hidden trans fats can lurk in other processed ingredients.

You may have heard in the news that the FDA finally banned “partially hydrogenated oils” from our food (within the next 3 years). This is a step in the right direction – although a long time coming – because the consumption of artificial trans fat is strongly correlated an increased risk of type 2 diabetes and heart disease, and has been shown to lower good cholesterol and raise bad cholesterol levels for quite some time. The CDC has linked it to an increase in death rate and The Institute of Medicine says that trans fats have “no known health benefit” and there is no safe level to eat. No safe level! This ingredient should never have been allowed in our food in the first place! But, it’s not time for a celebration quite yet…

Although the FDA banned partially hydrogenated oils, they don’t address the other artificial additives in our food that also contain these heart-wrecking artificial trans fats. According to the EWG, some refined oils, emulsifiers, flavors and colors also contain trace amounts of trans fat, but they don’t need to be labeled as such and won’t be removed from our food.

In fact, a very common emulsifier in processed food is one of these hidden sources of trans fat – and I’m sure you’ve heard of it.

If you are as diligent about reading ingredient labels as I am, I guarantee that you’ve seen this ingredient listed on the label, and probably wondered what the heck it was.

Usually labeled as“Mono- and Diglycerides of Fatty Acids”, or “monoglycerides” and “diglycerides”on an ingredient list – this is one of the most widely used emulsifiers that helps keep oil and fat from separating.

This additive is a byproduct of oil processing – including partially hydrogenated canola and soybean oils – which contain this artificial trans fat that is so detrimental to our health. Even though mono- and diglycerides may contain trans fat, they aren’t required to be labeled as trans fats on food packages, and can even be in food labeled “No Trans Fat”. The FDA labeling regulations on trans fat only apply to triglycerides, and not to emulsifiers like mono and diglycerides. According to nutrition researcher Mary Enig, Ph.D., mono- and diglycerides are:

“usually by-products of fats and oils processing such as partial hydrogenation and various forms of extraction and interesterification processes. Even though they do have some caloric value, they are not counted as fats, and the fatty acids are not identified as having a particular composition. If they are fatty acids with trans bonds, they are not likely to be identified as such, nor would they be identified as any particular fatty acid…

… as the public becomes more aware of the dangers of trans fats, the industry may be tempted to add more MGs [monoglycerides] and DGs [diglycerides] containing trans fats in order to obtain the qualities they want in a food without having to list trans fats on the label”.

Sure enough, mono and diglycerides are in a lot of foods that are labeled “No Trans Fat” and “Zero Grams of Trans Fat”, such as Crisco shortening, Franz New York Bagel Boys Bagels, and I Can’t Believe It’s Not Butter Light version. I’m not sure how much trans fat may be in these products based on them containing this ingredient but I definitely would leave them on the shelf.

Food companies are looking for cheap replacements to partially hydrogenated oils – will they be using more “monoglycerides” and “diglycerides”?

To really avoid artificial trans fats, keep in mind that the “No Trans Fat” label just means that the product contains less than 0.5 grams of trans fat per serving from partially hydrogenated oils (while still allowed in food), but they could still contain additional trans fat from hidden sources like mono and diglycerides.

POTATOES

If you eat anything processed (tortillas, bread, ice cream) monoglycerides and diglycerides are nearly impossible to avoid.

I went to a conventional grocery store near my home to take some pictures for this post, and was really shocked at what I found. As I walked down every aisle looking for this ingredient, I literally blew up my phone with dozens of pictures. It’s in freaking everything! Okay, not really “everything”… but I found it in several of these types of products like bread, tortillas, cakes, donuts, nut butters, non-dairy creamer, margarine, and ice cream.

Dreyers with border

I Can't Believe It's Not Butter with border

JIF with borderIt’s used to increase the shelf-life of baked goods (breads, cakes, dough) and to make them softer without adding butter or oil – which is more expensive. I also found it added to cheap peanut butters and margarine’s too (especially the brands that previously used partially hydrogenated oils)!

Why Some Ice Cream Sandwiches Don’t Melt

Remember seeing this video last year that showed the Walmart ice cream sandwiches that don’t melt in 80 degree weather? This is why. Additives like mono- and diglycerides can be added (along with other emulsifiers) to make low fat ice cream taste creamier – and also to keep it from melting quickly! I’d rather have ice cream that melts like it is supposed to, instead of chemical-additive filled ice cream that’s been designed to stay frozen longer. I’m sure you would too.

You’ll also have a hard time getting away from this ingredient if you’re still dining at mainstream restaurants.

If you read my book, you may remember this ingredient is added to Olive Garden’s famous breadsticks and the complimentary bread that is left on your table at the Cheesecake Factory. I found that almost every menu item at McDonald’s contains “mono- and diglycerides” because it’s in their buns – even their new “Artisan” buns – shakes, ice-cream, frappes, biscuits, and the liquid margarine that’s used to cook their eggs. You also could be eating this ingredient at Burger King (buns, chicken fries, ice cream, croissants), Wendy’s (Frosty, tortillas, buns), TCBY Frozen Yogurt, and Chick-fil-A (white buns, milkshakes, Frosted Lemonade).

Some forward-looking restaurants (thank you Panera) have committed to removing mono and diglycerides, but most restaurants use it in at least some of their food. Why wouldn’t they? It’s cheap, makes the food last longer, and restaurants aren’t required to tell you what ingredients are in their food if they don’t want to.

TRANSFAT

How much of this ingredient are we really consuming?

This additive is usually added in small amounts to food, but it’s added to so much of it – do we really know how much the typical American is eating? Anyone who is still eating out at conventional restaurants, buying packaged bread, tortillas, peanut butter, margarine’s, and ice cream, could be eating several doses of this ingredient… every. single. day.

I reached out to a food scientist at Penn State to comment on the safety of this ingredient and unfortunately there haven’t been many studies conducted on the level of trans fats that are present. Which begs the question, why are we eating this invented chemical that hasn’t been proven safe anyways?

Please continue to be vigilant about reading ingredient labels and if you don’t understand why an ingredient is there to improve your health, put it back on the shelf and run far far away.

Do you know someone who might be eating mono and diglycerides? Then share this post with them – everyone deserves to know what’s in their food, why it’s in there and the risks of eating it.

Xo,

Vani

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TO YOUR GOOD HEALTH- Eat Healthy And Chemical-Free!!

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Can Skinny People Have A Fat Problem?

Why “Skinny Fat” Can Be Worse than Obesity

Some time back I wrote an article about how fat is actually our friend because it is a warning that if we keep eating the same foods day in and day out that we currently do, we are on the path to illness and pain.  We will very likely have not only things like high blood pressure and high cholesterol to contend with, but diabetes and cancer could very well be in our future and we could even have a heart attack or stroke without warning.

So that means thin people are healthy- don’t have to eat any particular way and will not get sick, doesn’t it?

Actually, no. Unfortunately you may have known someone (I did), who looked to be healthy but got cancer. Many of us know healthy looking people who have had a sudden and unexplained heart attack or stroke- some even died without any warning or chance to fix the problem they didn’t know they had.

S0 for that reason, when I saw this article, I knew I had to share. May I now introduce you to Dr. Hyman who has written many great articles.

We have a big fat problem. America is a fat nation, and we are failing to solve our big fat problem. Failing big-time. Almost 70 percent of Americans are overweight. The latest study from the Centers for Disease Control and Prevention (CDC) shows about 35 percent of Americans are obese.

It comes as no surprise, then, that one in two Americans has what I call diabesity— the spectrum of imbalance ranging from mild insulin resistance to pre-diabetes to full-blown type 2 diabetes. The scariest part is that 90 percent of those suffering from this serious health condition don’t even know it.

Our diabesity epidemic aside, being overweight or obese can increase your risk for numerous problems including stroke, some cancers, heart disease, and depression. It can also seriously diminish quality of life.

What many people don’t realize is that we can suffer all these problems – diabesity and all its detrimental health consequences – even if we’re normal weight or underweight.

In fact, about one-quarter of the remaining 30 percent of those who don’t fall into the overweight or obese categories are what I call “skinny fat,” and the ramifications can be even more devastating than being overweight or obese.

The “TOFI” Epidemic

While the word “diabesity” is made up of the concepts of obesity and diabetes, even those who aren’t overweight can have this problem. These are the “skinny fat” people. They are “underlean” (not enough muscle) instead of “overweight” and have a little extra weight around the middle, or “belly fat.”

Scientists have a word for this phenomenon: Thin on the outside, fat on the inside, or TOFI. Dr. Jimmy Bell coined this acronym to describe people who are thin but unhealthy.

These skinny-fat people have a low body mass index (BMI) but very little muscle. They maintain a normal weight while suffering all the consequences of diabesity on the inside.

You might know someone who falls into the TOFI category. They eat whatever they want and stay thin, and you might even envy their ability to devour a piece of chocolate cake and not worry about their weight.

They might do some brisk walking or yoga, but they rarely engage in muscle-building exercise. Even though they are average or below weight, TOFIs often lack muscle tone. They often look tired, haggard, and even pale.

While they may not be technically overweight and may even look skinny on the outside, TOFIs have the metabolic features of a pre-diabetic obese person: Low muscle mass, inflammation, high triglycerides, low good cholesterol, high blood sugar, and high blood pressure.

If you’re overweight or obese, you’re well aware of the repercussions. Unfortunately, TOFIs often aren’t aware they can suffer the same consequences, which ultimately makes “skinny fat” more dangerous than being overweight.

“TOFIs probably need to worry more about their health than others, because the fat deposits they carry are hidden in the white fat that lies around their vital organs, streaked through their underused muscles, and wrapped around the heart,” writes Jo Revill in The Guardian. “It is this fat that sends out the chemical signals which eventually lead to insulin resistance, diabetes and heart conditions, rather than the fat lying in dimples underneath the skin.”

I’ve mentioned how most overweight people already have “pre-diabetes” and have significant risks of disease and death, yet they just don’t know it. Well, TOFIs fall squarely into that category, too.

A few extra pounds of belly weight, while remaining otherwise lean, can signify you are a TOFI. So can lab tests. You might be of normal weight, but have high triglycerides, low HDL, small LDL particles, and high blood sugar and insulin – all  “TOFI” signs.

Unfortunately, unless a person is overweight or obese, doctors might choose to ignore these warning signs that ultimately become big red flags for diabesity, heart disease, cancer, and much more.

Currently there are no national screening recommendations, no treatment guidelines, no approved medications, and no reimbursement to health care providers for diagnosing and treating anything other than full-blown diabetes.

If you fall outside that category, where you are pre-diabetic or otherwise heading down the diabesity highway – and a lot of people do, including TOFIs – then doctors usually do not express concern.

Think about that. Doctors are not expected, trained, nor paid to diagnose and treat the single biggest chronic disease in America, which, along with smoking, causes nearly all the major health care burdens of the twenty-first century, including heart disease, stroke, dementia, and even cancer.

Confessions of a Former TOFI

Full disclosure: I was once a TOFI.

I used to eat Grape Nuts and ice cream for breakfast. I invented Oreo cookie ice cream. When I was a kid in the 1970s, I would come home from school and get a giant bowl of vanilla ice cream and a bag of Oreo cookies. I would take one whole row of Oreos from the package. I would carefully scrape off the white sugary part in the middle and sprinkle it on top of the ice cream. Then, I would crumble the cookie part into the ice cream and stir it all up until it was a creamy, delectable delight. Yum!

When I was 18, I became a vegetarian and thought giant cookies made with whole wheat flour, chocolate chips, honey, and nuts were a health food. Every night, I would slather mounds of honey over peanut butter on a big slice of bread.

That was the low-fat 80s, when honey, maple syrup and sugar were health foods. After all, they were low fat. Our own government was encouraging us to eat 8 to 11 servings of rice, cereal, bread, and pasta every day.

Cereal? Really? Most cereals are 75 percent sugar. That’s not breakfast. It’s dessert, even the whole-grain ones.

As my friend, Harvard professor David Ludwig, MD, PhD said once, “If you eat a bowl of corn flakes without the sugar or a bowl of sugar without the corn flakes, below the neck, they are the same thing. Your metabolism can’t tell the difference.”

As an adult, I continued my love affair with sugar and carbs. I made my own bread and pizza dough and ate pasta most nights. And of course, I was never without my Chunky Monkey and mint chocolate chip ice cream every night. I made waffles and pancakes regularly for my kids (and I ate them, too!). They were drenched in maple syrup, of course.

I constantly craved sugar and carbs. I didn’t realize that they had hijacked my taste buds, brain chemistry, hormones, and metabolism. I didn’t realize that I was a food addict. And I was not alone. The average American eats 146 pounds of flour and 152 pounds of sugar per person, per year. When combined, that’s almost one whole pound a day for every man, woman, and child.

Here’s the thing. I was never really overweight (except about 10 pounds or so), but I noticed that my body was changing, that I was getting a bit flabby. I realized I had TOFI. I was skinny fat with love handles. Yikes!

Aesthetics aside, I also got chronic fatigue syndrome. It was sugar (and a few other things) that threw my body into a tailspin. Every night, before I went to work in the emergency room, I would eat a giant chocolate chip cookie and a half pint of Häagen-Dazs Vanilla Swiss Almond ice cream.

Then, everything crashed. I had rashes from yeast overgrowth under my eyes and itching in places I would rather not mention. My stomach was bloated, and I couldn’t digest food. My muscles ached, and I had brain fog. I had FLC Syndrome. I felt like crap.

I realized that the “healthy” low-fat, high-carb diet I was on was making me sick and making me TOFI.

If you’re a former TOFI, you know exactly what I’m talking about. And if you’re a current TOFI, don’t despair. I’m here to help you turn things around.

Overcoming TOFI Starts with Your Diet

Whether you are overweight or underweight, the consequences can become perilous. But there is hope. The right foods can help you attain and maintain a normal weight. The “prescription” for a TOFI is very similar to someone who is overweight, since the end goal is the same: Become lean and healthy, and maintain an ideal weight.

To do that, you’ll want to focus on real, whole foods. Every meal should contain copious non-starchy vegetables, four to six ounces of lean protein, and gluten-free grains (such as quinoa, black rice, and buckwheat) in their whole-kernel form.

Also include nutrient-dense starchy vegetables such as sweet potatoes and winter squash; low-glycemic fruit such as apples, pears, berries, or pomegranate; and beans and legumes.

Healthy fats become one of the easiest ways to normalize your weight, have glowing skin, and feel better. Have one serving of a healthy fat (e.g., ¼ avocado or 1 tablespoon extra virgin olive oil, walnut oil, sesame oil, extra virgin coconut butter, or nut or seed butter – such as almond or cashew) with each meal.

Never skip meals, especially breakfast. If getting the day’s most important meal becomes a herculean challenge, consider some of my easy-to-prepare recipes.

For more information to overcome TOFI and maintain a healthy weight, see my book The Blood Sugar Solution. And, if sugar holds your health hostage and you want to forever break free from its grip, then I recommend doing my Blood Sugar Solution 10-Day Detox Diet, which will help you seamlessly transition into The Blood Sugar Solution.

Strength Training: The Secret Weapon Against TOFI

Although some people are obviously overweight and you expect them to have a higher level of fat, others are what we call “skinny fat people” because they look skinny but have very little muscle.

That’s because it’s the ratio of fat to muscle that makes the biggest impact on health and metabolic balance, and a person’s outward appearance can be deceiving in this regard.

Suppose you lose 10 ounces of muscle a year. Even if you gain 10 ounces of fat per year during this time, the numbers on the scale may not change significantly and your clothes may not fit differently. In other words, at age 70 you could end up the same weight you were when you were age 20 but become twice as fat because your muscle tissue was replaced with fat!

We call this “metabolic obesity” or “skinny fat syndrome.” It has the same dangerous consequences for your health as being obese. As you lose muscle, you lose mitochondria and your metabolism slows down.

With age comes muscle loss. Strength training helps increase muscle size and strength. Strength training also boosts energy-producing mitochondria and metabolic rate so you burn more calories at rest or sleep.

Strength training can also help reverse or prevent diabesity. One study published in the journal Medicine and Science in Sports and Exercise found a twice-per-week 16-week resistance training program significantly increased insulin sensitivity in overweight Latino adolescent males.

Another study in the International Journal of Medical Sciences involving Hispanic adults 55 or older with type 2 diabetes found 16 weeks of strength training resulted in improved muscle quality, skeletal muscle fiber hypertrophy, accompanied by changes in biochemical markers known to contribute to whole-body insulin sensitivity.

It’s a win-win: Do strength training and you look better, feel better, reverse TOFI, and with that, reduce your risk for diabesity and other problems.

If strength training interests you – and as a TOFI, it should – find something you like and then vary it. By simply using your own body weight for training, stair climbing, push-ups, or squats can be a great start.

Finding a gym and using weights is another way to build muscle. If you have never lifted weights, be sure to get some help from the fitness trainer in the gym to learn proper technique and form to avoid injury.

Ideally, you want to build up to two sets of 8 to 10 repetitions of an exercise using a weight that leads to muscle fatigue for each major muscle group. A 20-minute routine two to three times a week can cover all the bases.

Who doesn’t have 40 to 60 minutes a week to invest in health and boosting brainpower?

7 Additional Strategies to Become TOFI-Free

As I mentioned above, many of the same solutions I provide for people with diabesity also apply to TOFIs. The basic idea involves giving your body the key components it requires so you stay lean and healthy, without being over- or underweight. Diet and exercise aside, these seven strategies can help you overcome TOFI and become your healthiest self.

  1. Address food sensitivities. Besides making you fat, food sensitivities can create miserable symptoms and contribute to inflammation, setting the stage for numerous symptoms including fatigue, headaches, and generally feeling like crap. Besides sugary and added-sugar products, you’ll want to eliminate all gluten and flour-based products (including gluten-free goods) and dairy. Too many people, trying to eat healthy, are eating too much gluten-free junk food like cookies, cakes, and other processed food. Just because a food is gluten-free doesn’t mean it’s healthy. Gluten-free cookies and cake are still cookies and cake! Vegetables, fruits, beans, nuts and seeds, and lean animal protein are all gluten-free— stick with those.
  2. Reduce stress. Stress can wreak total havoc on your health and happiness. Before your meals or any other time you need to mentally unwind, try my Take-Five Breathing Break. My UltraCalm CD can help you unwind after a long day. So can a hot bath, which relaxes your muscles and reduces tension physically and psychically. By adding one to two cups of Epsom salts (magnesium sulfate), ½ to one cup of baking soda (sodium bicarbonate), and 10 drops of lavender oil to your bath, you will gain the benefits of magnesium absorbed through your skin, the alkaline-balancing effects of the baking soda, and the cortisol-lowering effects of lavender, all of which help with sleep.
  3. Track your results. Tracking your food intake every day, along with your exercise, sleep, symptoms, and “numbers” (including weight, waist size, and lab test results) can hold you accountable to your health goals. Recognizing how you feel and what you experience as you alter your food intake and start to exercise more is like “innercise,” building the self-awareness needed to strengthen your ability to create high-level wellness and wholeness.
  4. Take 20 minutes every evening to write about your day. Try to write without stopping. If you don’t know what to write, just say, “I don’t know what to write,” until something comes to you.
  5. Stay hydrated. Drinking clean, fresh, pure water — six to eight glasses a day— has many benefits. Often we think we are hungry when we are thirsty, or we are tired when we are really dehydrated.
  6. Get seven to eight hours sleep. Lack of sleep or poor sleep damages your metabolism, causes cravings for sugar and carbs, makes you eat more, and drives up your risk of heart disease, diabetes, and early death. Getting enough sleep and sleeping well are essential for health and an easy way to maintain blood sugar balance and a healthy weight. You want to prepare for sleep. Take a “holiday” during the two hours before bed. Creating a sleep ritual can guide your body into a deep, healing night’s rest. Create a special set of things you do each night before bed to help ready your system for sleep. Visit this blog for more strategies to get a great night’s sleep.
  7. Take my foundation supplements. Studies show among its benefits, taking a high-quality multivitamin can reduce inflammation and fill in the nutrient gaps you’re probably not getting in your diet. I also recommend combining a diet that includes wild-caught fish regularly with omega 3 supplements. See this blog for a complete list of basic nutrient recommendations.

Jeannie here- Yes, supplements are important because we don’t always eat the way that is ideal and many of our foods are picked green before they have the health benefits of being sun-ripened. A number of companies sell these and if you wonder what we take, visit our Supplements?! page. To see how we eat deliciously and stay healthy, visit our EAT HEALTHY! page. 

So folks- it really doesn’t matter whether you’re fat or thin- for the best of health we all must eat the same- healthy foods into our body since it is made up of what we eat- and leave the junk foods on the shelf at the stores.

TO YOUR GOOD HEALTH!

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Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

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Weight Loss Industry Has Nothing To Do With Health???

There is so much truth here, much of which I’ve discovered and shared already, but I think those interested in good health should hear from more than one source before making decisions on what to believe and act on, so here is an article from the Eat Local Grown site that I want to share with you.

The diet industry reached 61 BILLION dollars in 2013 in the United States alone, but people are fatter than ever.  Between magic pills, diet food, and commercial weight loss plans, the obesity epidemic is a HUGE business.

Despite all of the do-good advertising and the inspiring slogans, the secret is, the diet industry doesn’t actually want you to lose weight, at least not for the long term.  A customer who fails to maintain weight loss ends up being a long-term customer, contributing to the business’s bottom line.  Richard Samber, the former Finance Director for Weight Watchers, was questioned about the company’s 16 percent success rate after five years.  Get ready….he explained “that the business is successful ‘because the other 84 percent have to come back and do it again.  That’s where your business comes from.’” (source)

So basically, your failure means their success.

If you lose weight and keep it off, they don’t make any more money off of you.  They have a vested financial interest in keeping you fat and unhealthy.  Despite the false advertising facade of fit-looking people, nutritious looking food, and promises of boundless energy and vigor, the commercial weight loss industry has absolutely nothing to do with health.

The thing is, it’s simple.  If you eat actual food and you move your body more, you will lose weight.  But there isn’t any money in that formula, so the “experts” don’t tell you this.

I’m not coming at this from the perspective of someone who has always been lean.  I had on and off weight issues for the greater part of my adult life.  I’ve had babies, I’ve yo-yo dieted, I’ve gained and lost and gained again.  I tried pretty much every diet out there.  It wasn’t until I learned to eat REAL FOOD and became well nourished that I began to feel good in my body.  Am I perfect by supermodel standards?  No way.  But I’m strong, I’m healthy, and seem to be in a lot better condition than a lot of the other moms I see picking up their teenagers at the school.  I eat carefully and I exercise and I am, and always will be, a work in progress.

Because I have had long-term struggles with my weight, I can relate to the rest of the folks out there who are going through the same cycles.  I tried many of the commercial programs too, back in the day, and here is what I learned:  Although they talk about “healthy” weight loss, the products they promote have absolutely NOTHING to do with health.

They are pimping artificial foods, loaded with chemicals and with very little nutritional value. Instead of learning about balancing your macro-nutrients, you are learning about how to fill your belly with items that have all the nutritional value of a bag full of Styrofoam packing peanuts. Instead of learning the simplest concept in the world, balancing your calories in against your calories out, you learn that drinking things loaded with aspartame might kill a few brain cells but it keeps the hunger at bay.  You learn that the only way to stay hydrated is to add little tubes of alleged vitamins and artificial sweeteners to your water.  (Jeannie here- we’ve discovered that chemicals kill and all calories are not equal. It is actually better to count carbs if you really need to count something and if you are eating REAL FOOD and getting lots of protein along with some saturated fat, you will not be hungry.)

The last weight loss event I attended was what really opened my eyes to this. They were discussing breakfast.  The instructor was showing the audience how to scrape all but the barest amount of peanut butter off of your piece of toast in order to get a lower points value.  I politely pointed out that it was very important to have enough “good fats” in your diet and that I used the whole darned two tablespoon serving every single time.  I said that we’d be much better off to cut out the toast that the peanut butter was being scraped off of if we really wanted to be healthy. Let’s just say that the comment was not well-received.

Here’s the thing, and it is very very simple.  There is one major reason that people overeat.

They aren’t eating real food.

They are eating these puffs of air with no vitamins and minerals. They are eating artificial concoctions that do absolutely nothing to nourish the body.  They are hungry five minutes later because their bodies are crying out, “FEED ME!  I need some nutrients! PLEASE! I’m hungry!”

It isn’t because they have not eaten enough calories that they are hungry. It is because they have not eaten enough FOOD.

Let me prove it. Let’s look at the ingredients lists of a few popular “diet” foods.

Jenny Craig

First, I’m going to pick on Jenny Craig.  The diet encourages you to eat 3 frozen processed meals per day.  The first thing I came across on my search was the “Breakfast Scramble” – how bad could that be?

I’ll show you EXACTLY how bad it could be. Following, please find the ingredients list taken directly from Jenny’s website.

jenny craig scramble

Ingredients:

ROASTED POTATOES (RED SKIN POTATOES, DEXTROSE, SODIUM ACID PYROPHOSPHATE), SCRAMBLED EGG WHITES (EGG WHITES, MODIFIED CORN STARCH, NONFAT MILK, WHEY PROTEIN ISOLATE, SOYBEAN OIL, CARRAGEENAN, SALT, EGG FLAVOR [PROPYLENE GLYCOL, NATURAL FLAVORS] , GUAR GUM, XANTHAN GUM, ANNATTO COLOR), WATER, REDUCED FAT CHEDDAR CHEESE (LOW FAT MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO COLOR, VITAMIN A PALMITATE, WHEY PROTEIN CONCENTRATE), MILK (WITH VITAMIN D), TURKEY HAM (TURKEY THIGH MEAT, WATER, LITE SALT [POTASSIUM CHLORIDE, SODIUM CHLORIDE], SUGAR, SODIUM PHOSPHATE, SALT, CARRAGEENAN, SODIUM ERYTHORBATE, NATURAL SMOKE FLAVORING, SODIUM NITRITE) , REDUCED FAT MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, VITAMIN A PALMITATE, ENZYMES), AND LESS THAN 2% OF FAT FREE CREAM CHEESE (CULTURED SKIM MILK SOLIDS, CULTURED SKIM MILK, SALT, SUGAR, ARTIFICIAL COLOR, SODIUM TRIPOLYPHOSPHATE, STABILIZERS [CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS AND/OR CARRAGEENAN], POTASSIUM SORBATE AND CALCIUM PROPIONATE [AS PRESERVATIVES], ENZYMES, VITAMIN A PALMITATE), MODIFIED CORNSTARCH, MIREPOIX BASE (SAUTÉED VEGETABLES [CARROTS, CELERY, ONION], SUGAR, MALTODEXTRIN, CORN OIL, SALT, CORNSTARCH, AUTOLYZED YEAST EXTRACT, NATURAL FLAVORING), SALT, SOY LECITHIN, SPICES, CHILI PEPPER.

Are you kidding me??????

We have all sorts of GMO corn products, carrageenan (learn more), MSG (learn more), a crap-ton of stuff I can’t pronounce, and in all, 68 ingredients.  If I wanted to make this myself, I could easily do it with less than 10 and it would taste better too. All this actually needs is potatoes, eggs, veggies, and some cheese.  If I wanted to walk on the wild side, I could get a little bit of local natural ham or bacon and add that in too.

This is not food! This is artificial food. Why in the name of all that is holy do eggs need egg flavoring?  I’ll tell you why – because there is far more chemical than actual egg in that dish, so they have to flavor it up to make it taste like what you think you’re eating!

Nutrisystem

Nutrisytem is Jenny Craig’s more expensive sibling – the uptown version.  But the high price doesn’t make it better quality.  The food is dreadful for you.  Check out the ingredients in this breakfast burrito.

297x220_FRZ_BreakfastBurrito

FILLING: EGGS (EGG WHITES, MODIFIED FOOD STARCH, NONFAT DRY MILK, WHEY PROTEIN ISOLATE, SOYBEAN OIL, CARRAGEENAN, SALT, NATURAL EGG FLAVOR, GUAR GUM, XANTHAN GUM, ANNATTO (COLOR)), WATER, REDUCED FAT MONTEREY JACK AND CHEDDAR CHEESES (CULTURED PASTEURIZED PART SKIM MILK, SALT, CHEESE COLOR, ENZYMES), BELL PEPPERS, ISOLATED OAT PRODUCT, MODIFIED FOOD STARCH, GREEN CHILES, ONIONS, CHILI PEPPERS (CHILI PEPPERS, CITRIC ACID), FLAVORINGS, GUAR GUM, SALT, CRUSHED RED PEPPER, VINEGAR;BEANS: COOKED BEANS (WATER, PINTO BEANS), GREEN CHILES, CORN STARCH, JALAPEÑOS (JALAPEÑO PEPPERS, SALT, ACETIC ACID, CALCIUM CHLORIDE), SALT, CRUSHED RED PEPPER; TORTILLA: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL), SALT, DOUGH CONDITIONER (INVERTED SUGAR, PROPYLENE GLYCOL, WATER, CELLULOSE GUM), BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE), GUAR GUM, CORN FLOUR (GROUND CORN, TRACE OF LIME), DEXTROSE, ISOLATED OAT PRODUCT, SODIUM STEAROYL LACTYLATE, SUGAR, SODIUM METABISULFITE

Again, many of the same bad actors as we saw above.  This is NOT food – this is a foodlike substance. When you consume this, you aren’t giving your body very much that it recognizes as nutrients.

Medifast

Probably the most expensive of all of the commercial plans is Medifast.  This “supervised” diet must be paid for up front (up to $2000, with some programs being even MORE) and that doesn’t even include the approximately $100 per week in alleged “food”. The caduceus symbol in the logo gives the impression that this is a healthy physician-recommended way to meet your goals.

The most popular program is called “5&1″.  That means the dieter consumes 5 Medifast processed meals and one “lean and green” meal – so one meal per day that is actual food.  Here is one of the Medifast snacks, accurately named a “puff”.  This counts as a “meal” on Medifast, and they tout, “You get a whopping 11 grams of protein in each pack. A healthy meal for anytime or anywhere!”

Soy protein isolate, tapioca starch, corn flour, pea fiber, soybean oil, whey, dextrin, cheddar cheese (cultured milk, salt, enzymes), salt, maltodextrin, onion powder, chili pepper, garlic powder, buttermilk solids, spice, torula yeast, natural flavor, lactic acid, jalapeno pepper, yeast extract, paprika extract (flavor and color), turmeric extractives (spice and color), potato starch, corn starch, guar gum.

*cringe*

That is horrible. That is NOT a meal.  It’s chock full of GMO ingredients (remember that more than 85% of soy and corn grown in the US are genetically modified.)  How can people actually expect to live on this?  And what if they DO successfully stay on this program and lose the weight that they need to?  How on earth can you transition from that to food?  Despite the one year maintenance plan, the outlook for long term success is grim. A former Medifast insider who prefers to remain anonymous says, “The failure rate is very high – they refuse to publish the stats.”

Weight Watchers

Weight Watchers is better than other choices because you can opt to eat your own food instead of their nasty chemical concoctions. However, many of the recipes rely on sugar free, fat free fake foods, touting them as great substitutes for what you really want, when, again, you are just eating artificial food laden with chemicals.  If I had to recommend a commercial diet plan, it would be Weight Watchers, but you must beware of the products they sell and the recipes they push.  They teach you about portion sizes and caloric reduction, but not a whole lot about actual nutrition.  The meetings and group setting are really motivating – there’s a lot of support.  However, if you are athletic or if you have a physical job, you’re going to be left hungry if you follow their plan.

The best way to lose weight is…

The best way to lose weight is to nourish your body.   It might sound counter-intuitive when compared to all of these plans that restrict you, but you will find that when you eat good food, real food, with real nutrients, a reset occurs. It doesn’t happen on day one, or even necessarily on day 5 or 6. But one day you will wake up and realize you just aren’t that hungry. You will not crave a bag of Cheetos.  You won’t want to consume stuff that makes you feel like crap afterwards.

Many people will lose weight simply by switching from a typical North American diet to a whole foods diet.  Your body will naturally settle into a comfort zone as it becomes accustomed to receiving actual nourishment.  At some point, many find it necessary to get a little bit more strict in order to continue losing weight. At that point, tracking your caloric intake and balancing your calories in/calories out should help the weight loss continue. (Jeannie here- some can lose by counting calories, but most do much better counting carbs.)

Not only did our ancestors eat things that their bodies recognized as food, but they also had to provide the food for themselves. They couldn’t just run to the grocery store and load up a cart. They farmed, they hunted, and they preserved.  Therefore, they got a lot more exercise than most of us do today, and that also helped keep their weight under control.

The obesity epidemic in America is not, as First Lady Michelle Obama would like to convince us, because of our inability to decipher nutrition labels. It is because of our lifestyles. We have it too easy, grabbing a store-bought package and microwaving it and calling it dinner. Furthermore, our food isn’t food and our bodies are crying out for nutrients, leading us to eat more and more empty calories in a desire to satiate our need for nourishment.

Unlike the commercial weight loss industry, I’m not selling you anything. If you quit buying Diet Coke and Lean Cuisine meals and switch to organic veggies and lean meat, I won’t make a dime. But I hope that what I’m saying empowers you to take your health into your own hands.

You want a magic pill?  Here it is:

Eat real food. Move more. Lose weight.

It really IS that simple.

Jeannie here- Yes, it is simple- just change some brands of what you do buy- eat as natural as possible leaving out as many chemicals as you can and your body will thank you for it. To learn what we eat and the foods and brands we suggest, go to my EAT HEALTHY! page. ENJOY!

You are always free to choose, but you are never free from the consequences of your choice!

TO YOUR GOOD HEALTH!

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Is Your Chocolate Real?

Cacao vs Cocoa: What You Should Know…

FD 3 cocoaFrom EAT LOCAL GROWN, we are pleased to bring you these wonderful facts on chocolate. If you have believed chocolate isn’t good for you and will only make you fat and unhealthy, well SURPRISE!!

A growing number of studies show that chocolate, especially antioxidant-rich dark chocolate, has health benefits that put it squarely on the latest list of superfoods. This sounds fantastic because chocolate is so delicious. But, are you actually eating real chocolate? The disappointing answer is most likely not. The studies that boast of chocolate’s amazing health benefits are not referring to your average store-bought chocolate bar, they are referring to cacao.

The good news is you can make your own chocolate with only 3 super healthy ingredients:

Cacao, coconut oil and honey!

Remember my article 5 Ingredient Swaps For Healthier Eating?

Little by little you can substitute healthier ingredients. Eating clean is a long process.  This time, my new healthy ingredient substitution is switching from cocoa to cacao.

Cacao beans are one of nature’s most potent antioxidant foods. Cacao powder is the basic, most important ingredient for making real chocolate.

Remember that always making your own food is the best choice.  For other great homemade snacks, including how to make your own Goldfish Crackers, check out my 5 Processed Kids Snacks You Should Avoid article.

So, What Is The Difference Between Cocoa And Cacao?

FD 3 cacaovsCocoa is processed cacao that has been roasted at high temperatures. Cacao is made by cold-pressing un-roasted cacao beans. The process of making cacao is minimal and preserves all the antioxidants, while roasting at high temperatures destroys them in cocoa.

Let’s take for example a popular brand: Hershey’s chocolates. Like other industrial chocolate makers, for the most part, their products aren’t really chocolate. During their manufacturing process, cocoa butter is mixed with other vegetable oils. This is a cheaper way of producing chocolate but the problem is the final product is something other than “real chocolate”.  Most of them also contain sugar or high fructose corn syrup and use soy lecithin as an emulsifier.

Studies show that the darker the chocolate, the better. Eat only less-processed chocolate that contains at least 65 percent cacao, recommends Joy DuBost, PhD, RD, an American Dietetic Association spokeswoman. Not only does dark chocolate have a higher concentration of antioxidants than milk chocolate, but milk chocolate is also higher in added sugar and unhealthy fats- something we should avoid.

Did you know also that dairy inhibits the absorption of antioxidants from cacao? Making your own real chocolate using non-dairy ingredients is the best way to preserve all the health benefits.

Cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. It is also rich in minerals like magnesium, iron, potassium, calcium, zinc, copper and manganese. Did you know that cacao can increase levels of certain neurotransmitters that promote a sense of well-being?  It is the same brain chemical (phenylethylamine) that is released when we experience deep feelings of love.

Of the many flavonoids in cacao, two in particular, epicatechin and quercetin, are believed to be responsible for the cancer-fighting properties. Eating real chocolate helps prevent cancer!

7 Health Benefits Of Raw Cacao

  • It can improve memory loss
  • Reduces your risk of cardiovascular disease and stroke
  • Improves vision
  • Protects your nervous system
  • Lowers blood pressure
  • It can boost your mood
  • Helps prevent cancer

Luckily, I was able to find an organic cacao powder at Whole Foods but it is also available online.  I thought of making my own chocolate and found an amazing 3 ingredient recipe.  Yes, only 3 super healthy ingredients.  Now this is what I call a healthy treat. Eating chocolate can bring health benefits, lots of health benefits! Make sure you choose a virgin coconut oil and raw honey. We get ours from our local store, but you can get them online as well. You can also use maple syrup instead of honey if you like it better.

I am so excited about my new chocolate recipe! Not only are the chocolates delicious and my family loves them, but I know they are good for our health too. I highly recommend you try this recipe. It literally takes 5 minutes and the chocolates taste way better than store-bought versions.

Are You Eating Real Chocolate? DIY: 3 Ingredient Real Chocolate Recipe

dig-3-ingredient-real-chocolate-recipe

Ingredients:

1/2 cup cacao powder

1/2 cup virgin coconut oil (make sure it is melted).

4-6 tablespoons raw honey (depending on how sweet you like your chocolates)

Instructions:

1.  In a medium size bowl, mix all ingredients.  You want to incorporate all ingredients really well. You can whisk by hand or use a hand blender.

2.  Put the mixture into fun molds (I used the egg chocolate mold and a heart chocolate mold. You can also use a chocolate bar mold. Place in the freezer for about 1 hour.

3. Enjoy!

Tip: Store your chocolates in the freezer and take them out a few minutes before serving. They taste amazing! With this recipe I made 30 mini chocolates. You can use maple syrup and swap coconut oil for cacao butter(creamier version) as well. I am also going to try incorporating other flavors like vanilla extract, pinch of salt, berries, and chopped nuts. So many flavor combinations!

TO YOUR GOOD HEALTH!

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Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

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Canola Oil Is the Very Best, Isn’t It?

We have talked a little about oils and some are wondering why we keep saying Canola is the very worst one, when many in the Health Industry say it’s the very best.

At this time, we would like to introduce you to Kris Gunnars who has researched and written a very informative article we are pleased to share with you here.

Canola Oil: Good or Bad?

FD 1 chef-holding

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COCONUT OIL… Is It REALLY Good For Us?

FD 4a coconut_oilFD 4aaa Health-Benefits-of-Coconut-OilFD 4aa coconut_oil

We have been seeing some good articles on the Authority Nutrition site and want to share this one with you now.

Truth About Coconut Oil: 10 Facts You Need To Know

Coconut oil is one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have profound positive effects on health. This includes fat loss, better brain function and various other amazing benefits.

Here are the top 10 health benefits of coconut oil that have been experimentally confirmed in human studies.

1. Coconut Oil Contains a Unique Combination of Fatty Acids With Powerful Medicinal Properties

Coconut oil has been demonized in the past because it contains saturated fat. In fact, coconut oil is one of the richest sources of saturated fat known to man, with almost 90% of the fatty acids in it being saturated (1).

However, new data is showing that saturated fats are harmless. Many massive studies that include hundreds of thousands of people prove that the whole “artery-clogging” idea was a myth (2).

Additionally, coconut oil doesn’t contain your average run-of-the-mill saturated fats like you would find in cheese or steak.

No, they contain so-called Medium Chain Triglycerides (MCTs) – which are fatty acids of a medium length.

Most of the fatty acids in the diet are so-called long-chain fatty acids, but the medium-chain fatty acids in coconut oil are metabolized differently.

They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into so-called ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

Bottom Line: Coconut oil contains a lot of medium chain triglycerides, which are metabolized differently and can have therapeutic effects on several brain disorders.

2. Populations That Eat a LOT of Coconut Are Among The Healthiest People on The Planet

Coconut is kind of an “exotic” food in the Western world, primarily consumed by health conscious people.

However, in some parts of the world, coconut is a dietary staple that people have thrived on for many generations.

The best example of such a population is the Tokelauans, which live in the South Pacific.

They eat over 60% of their calories from coconuts and are the biggest consumers of saturated fat in the world.

These people are in excellent health, with no evidence of heart disease (3).

Another example of a population that eats a lot of coconut and remains in excellent health is the Kitavans (4).

Bottom Line: Plenty of populations around the world have thrived for multiple generations eating massive amounts of coconut.

3. Coconut Oil Can Increase Your Energy Expenditure, Helping You Burn More Fat

Obesity is currently one of the biggest health problems in the world.

While some people think obesity is only a matter of calories, others (myself included) believe that the sources of those calories are critical too.

It is a fact that different foods affect our bodies and hormones in different ways. In this regard, a calorie is NOT a calorie.

The medium-chain triglycerides (MCTs) in coconut oil can increase energy expenditure compared to the same amount of calories from longer chain fats (56).

One study found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day (7).

Bottom Line: The medium chain triglycerides in coconut oil have been shown to increase 24 hour energy expenditure by as much as 5%, potentially leading to significant weight loss over the long term.

4. The Lauric Acid in Coconut Oil Can Kill Bacteria, Viruses and Fungi, Helping to Stave Off Infections

Almost 50% of the fatty acids in coconut oil is the 12-carbon Lauric Acid.

When coconut oil is enzymatically digested, it also forms a monoglyceride called monolaurin.

Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi (8).

For example, these substances have been shown to kill the bacteria Staphylococcus Aureus (a very dangerous pathogen) and the yeast Candida Albicans, a common source of yeast infections in humans (910).

Bottom Line: The fatty acids and breakdown products in coconut oil can kill harmful pathogens, potentially helping to prevent infections.

5. Coconut Oil Can Kill Your Hunger, Making You Eat Less Without Even Trying

One interesting feature of coconut oil is that it can reduce your hunger.

This may be related to the way the fatty acids in it are metabolized, because ketone bodies can have an appetite reducing effect (11).

In one study, varying amounts of medium and long chain triglycerides were fed to 6 healthy men.

The men eating the most MCTs ate 256 fewer calories per day, on average (12).

Another study in 14 healthy men discovered that those who ate the most MCTs at breakfast ate significantly fewer calories at lunch (13).

These studies were small and only done for a short period of time. If this effect were to persist over the long term, it could have a dramatic influence on body weight over a period of several years.

Bottom Line: The fatty acids in coconut oil can significantly reduce appetite, which may positively affect body weight over the long term.

6. The Fatty Acids in Coconut Oil Are Turned into Ketones, Which Can Reduce Seizures

A so-called ketogenic (very low carb, very high fat) diet is currently being studied to treat various disorders.

The best known therapeutic application of this diet is treating drug-resistant epilepsy in children (14).

This diet involves eating very little carbohydrates and large amounts of fat, leading to greatly increased concentrations of ketone bodies in the blood.

For some reason, this diet can dramatically reduce the rate of seizures in epileptic children, even those who haven’t had success with multiple different types of drugs.

Because the MCTs in coconut oil get shipped to the liver and turned into ketone bodies, they are often used in epileptic patients to induce ketosis while allowing for a bit more carbs in the diet (1516).

Bottom Line: The MCTs in coconut oil can increase blood concentration of ketone bodies, which can help reduce seizures in epileptic children.

7. Coconut Oil Can Improve Blood Cholesterol Levels and May Lower Your Risk of Heart Disease

Coconut oil is loaded with saturated fats, which actually do not harm the blood lipid profile like previously thought.

Saturated fats raise HDL (the good) cholesterol and change the LDL cholesterol to a benign subtype (1718).

In one study in 40 women, coconut oil reduced Total and LDL cholesterol while increasing HDL compared to soybean oil (19).

There are also rat studies showing that coconut oil reduces triglycerides, total and LDL cholesterol, increases HDL and improves blood coagulation factors and antioxidant status (2021).

Saturated fats raise HDL (the good) cholesterol and change the LDL cholesterol to a benign subtype (1718).

In one study in 40 women, coconut oil reduced Total and LDL cholesterol while increasing HDL compared to soybean oil (19).

There are also rat studies showing that coconut oil reduces triglycerides, total and LDL cholesterol, increases HDL and improves blood coagulation factors and antioxidant status (2021).

This improvement in cardiovascular risk factors should theoretically lead to a reduced risk of heart disease over the long term.

Bottom Line: Studies in both humans and rats show that coconut oil improves important risk factors like Total, LDL and HDL cholesterol, which may translate to a reduced risk of heart disease.

8. Coconut Oil Can Protect Hair Against Damage, Moisturize Skin and Function as Sunscreen

Coconut oil can serve various purposes that have nothing to do with eating it.

Many people are using it for cosmetic purposes and to improve the health and appearance of their skin and hair.

Studies on individuals with dry skin show that coconut oil can improve the moisture and lipid content of the skin (22).

Coconut oil can also be very protective against hair damage and one study shows effectiveness as sunscreen, blocking about 20% of the sun’s ultraviolet rays (2324)

Another application is using it like mouthwash in a process called oil pulling, which can kill some of the harmful bacteria in the mouth, improve dental health and reduce bad breath (252627).

Bottom Line: Coconut oil can be applied topically as well, studies showing it to be effective as a skin moisturizer and protecting against hair damage. It can also be used as a mild form of sunscreen and as mouthwash.

9. The Fatty Acids in Coconut Oil Can Boost Brain Function in Alzheimer’s Patients

Alzheimer’s disease is the most common cause of dementia worldwide and occurs primarily in elderly individuals.

In Alzheimer’s patients, there appears to be a reduced ability to use glucose for energy in certain parts of the brain.

Ketone bodies can supply energy for the brain and researchers have speculated that ketones can provide an alternative energy source for these malfunctioning cells and reduce symptoms of Alzheimer’s (28).

In one 2006 study, consumption of medium chain triglycerides lead to an immediate improvement in brain function in patients with milder forms of Alzheimer’s (29).

Other studies support these findings and medium chain triglycerides are being intensively studied as potential therapeutic agents in Alzheimer’s disease (3031).

Bottom Line: Studies show that the fatty acids in coconut oil can increase blood levels of ketone bodies, supplying energy for the brain cells of Alzheimer’s patients and relieving symptoms.

10. Coconut Oil Can Help You Lose Fat, Especially The Dangerous Fat in Your Abdominal Cavity

Given that coconut oil can reduce appetite and increase fat burning, it makes sense that it can also help you lose weight.

Coconut oil appears to be especially effective in reducing abdominal fat, which lodges in the abdominal cavity and around organs.

This is the most dangerous fat of all and is highly associated with many Western diseases.

Waist circumference is easily measured and is a great marker for the amount of fat in the abdominal cavity.

A study in 40 women with abdominal obesity, supplementing with 30 mL (1 ounce) of coconut oil per day lead to a significant reduction in both BMI and waist circumference in a period of 12 weeks (19).

Another study in 20 obese males noted a reduction in waist circumference of 2.86 cm (1.1 inches) after 4 weeks of 30 mL (1 ounce) of coconut oil per day (32).

This number may not seem too impressive on the surface, but be aware that these people aren’t adding exercise or restricting calories. They’re losing significant amounts of abdominal fat simply by adding coconut oil to their diet.

11. Anything Else?

If you want to enjoy the immense health benefits of coconut oil, then make sure to choose organic, virgin coconut oil… NOT the refined stuff.

This is really just the tip of the iceberg. People are using coconut oil for all sorts of things with incredible success.

I’ve been seeing and reading a lot of articles on the benefits of coconut and coconut oil. We already enjoy some, but I will be putting even more of it into our daily diet!

TO YOUR GOOD HEALTH!

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SUGAR ALCOHOLS ARE GOOD, AREN’T THEY?

Most of us have heard of and even eaten foods- especially diet type foods and candies, containing sugar alcohols. Not long ago someone I know well told me that she had been given a wonderful gift- HEALTHY CHOCOLATE- and it was sweetened with erythritol- very good, right?! She said she had a terrible reaction in her body, so she knows she can’t eat chocolate and will stick with carob only.

I know chocolate is healthy as long as no chemicals have been added and since processed sugar is considered a chemical, I wondered about sugar alcohols– Time to do another study and here’s what I found…

The Disadvantages of Erythritol

Last Updated: Apr 05, 2014 | By Janet Renee

FD 2 alcohols, sugarSugar Alcohols

Sugar alcohols are one type of reduced-calorie sweetener. You can find them in ice creams, cookies, puddings, candies and chewing gum that is labeled as “sugar-free” or “no sugar added.” Sugar alcohols provide fewer calories than sugar and have less of an effect on blood glucose (blood sugar) than other carbohydrates.

Foods listed as “sugar free” or “no sugar added” may seem like a good alternative if you have diabetes or are following a low-carbohydrate diet for weight loss, and on occasion they can be. These foods are commonly sweetened using sugar alcohols such as erythritol, which contain fewer calories than sugar. While sugar alcohols have the advantage of containing fewer calories, they also have disadvantages. In short, sugar alcohols are hardly a free ticket to eating as many sweet snacks as you want without consequence. Moderation still applies.

Digestive Upset

Sugar alcohols such as erythritol are difficult for the body to digest, which can cause digestive problems if you eat too much. Symptoms include diarrhea, gas and bloating. The amount needed to cause symptoms varies greatly based on your individual tolerance. Some find that even small amounts of sugar alcohols upset their stomach, while others can tolerate higher amounts before they experience gastrointestinal symptoms.

They Still Raise Blood Sugar

It’s common to believe that, because they are “sugar free,” sugar alcohols have no effect on blood sugar. However, sugar alcohols are still a form of carbohydrate and raise blood sugar, although not as much as regular sugar. While sugar alcohols have less effect on blood sugar, they are also less sweet than sugar, requiring a higher amount to get the same rate of sweetness, according to Jim Smith, author of “Food Additives Data Book.” Depending on the food item, this means the higher sugar alcohol content needed may cancel the benefits when compared with the same item sweetened conventionally.

Examples of sugar alcohol are:

  • Erythritol
  • Glycerol (also known as glycerin or glycerine)
  • hydrogenated starch hydrolysates
  • isomalt
  • lactitol
  • maltitol
  • mannitol
  • sorbitol
  • xylitol

Even though they are called sugar alcohols, they do not contain alcohol.

Advantages

Foods with low- or reduced-calorie sweeteners can have fewer calories than foods made with sugar and other caloric sweeteners. That can be helpful if you’re trying to lose weight or even to prevent weight gain. These products often times also have less carbohydrate which can be helpful in managing blood glucose levels.

Low-calorie sweeteners are useful for adding extra flavor or sweetness to your food, with few if any extra calories. In addition, these sweeteners are useful for reducing calories and carbohydrates when used instead of sugar in coffee, tea, cereal and on fruit. You can experiment with your own recipes to include low-calorie sweeteners.

Disadvantages

When you’re considering foods with low- or reduced-calorie sweeteners, always check the Nutrition Facts on the label. Many of the food products containing these types of sweeteners still have a significant amount of carbohydrate, calories and fat, so never consider them a “free food” without checking the label. By comparing the calories in the sugar-free version to the regular version, you’ll see whether you’re really getting fewer calories.

You’ll also want to compare the fat content of the labels. There is often more saturated and or trans fat in sugar free baked products.

Sugar alcohols can have a laxative effect or other gastric symptoms in some people, especially in children.

For example, if a food label doesn’t list sugar as an ingredient, but it has 20 grams of sugar alcohol, that is equal to the calories in about 10 grams of sugar. If you are counting carbohydrate and there are more than 5 grams of sugar alcohol in the food, you can subtract half the grams of sugar alcohol from the total grams of carbohydrate. For example, if the food has 30 grams of carbohydrate and 8 grams of sugar alcohol, you can count that food as 26 grams of carbohydrate.

Sugar alcohols occur naturally in plant foods in small amounts, such as berries and fruits. Common names for sugar alcohols are erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and hydrogenated starch hydrolysates (HSH).

What are sugar alcohols used for?

Sugar alcohols are used to sweeten diet foods. They are also used in chewing gums, toothpaste, and mouthwash. People who have diabetes eat foods made with sugar alcohols, because sugar alcohols turn to glucose more slowly and don’t cause sudden increases in blood sugar.

Sugar alcohols used in chewing gum do not cause tooth decay.

If foods are “sugar-free,” does this mean I can eat all I want?

No. Even though the food is “sugar-free,” it still has carbohydrate and calories.

If you have diabetes, read food labels closely to find out the amount of carbohydrate in each serving of food containing sugar alcohol. Sugar alcohols don’t cause sudden spikes in blood sugar, but they do have some effect on it. Artificial sweeteners, on the other hand, are calorie-free and have no effect on blood sugar.

Are there risks from eating too much sugar alcohol?

If you eat too much of them, sugar alcohols can cause diarrhea, bloating, and weight gain.

Now that I’ve found these various articles, I will recommend that we avoid foods containing sugar alcohols and let my dear friend know it WASN’T THE HEALTHY CHOCOLATE, it was instead, the ERYTHRITOL! To see what we’ve learned are chemicals to avoid in our food and still enjoy yummy foods including sweets, visit our EAT HEALTHY! page.

TO YOUR GOOD HEALTH- DELICIOUSLY!!

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20 Nutrition Myths Most People Believe…

20 Mainstream Nutrition Myths that  Most People Believe (Even though they’ve been Proved Wrong)

We are pleased to see a number of caring individuals reaching out to inform, and if possible, correct the misinformation so many still believe in. From the ‘eat local grown’ website, we are pleased to share this article.

Mainstream nutrition is full of nonsense. Despite clear advancements in nutrition science, the old myths don’t seem to be going anywhere. Here are 20 mainstream nutrition myths that have been debunked by scientific research.

Myth 1: The Healthiest Diet is a Low-Fat, High-Carb Diet With Lots of Grains

Several decades ago, the entire population was advised to eat a low-fat, high-carb diet (1).

At the time, not a single study had demonstrated that this diet could actually prevent disease.

Since then, many high quality studies have been done, including the Women’s Health Initiative, which is the largest nutrition study in history.

The results were clear… this diet does not cause weight loss, prevent cancer OR reduce the risk of heart disease (2345).

Bottom Line: Numerous studies have been done on the low-fat, high-carb diet. It has virtually no effect on body weight or disease risk over the long term.

Myth 2: Salt Should be Restricted in Order to Lower Blood Pressure and Reduce Heart Attacks and Strokes

Salt Shaker and PileThe salt myth is still alive and kicking, even though there has never been any good scientific support for it.

Although lowering salt can reduce blood pressure by 1-5 mm/Hg on average, it doesn’t have any effect on heart attacks, strokes or death (67).

Of course, if you have a medical condition like salt-sensitive hypertension then you may be an exception (8).

But the public health advice that everyone should lower their salt intake (and have to eat boring, tasteless food) is not based on evidence.

Bottom Line: Despite modestly lowering blood pressure, reducing salt/sodium does not reduce the risk of heart attacks, strokes or death.

Myth 3: It is Best to Eat Many, Small Meals Throughout The Day to “Stoke The Metabolic Flame”

Shocked Woman With Glasses, Eating an Apple

It is often claimed that people should eat many, small meals throughout the day to keep the metabolism high.

But the studies clearly disagree with this. Eating 2-3 meals per day has the exact same effect on total calories burned as eating 5-6 (or more) smaller meals (910).

Eating frequently may have benefits for some people (like preventing excessive hunger), but it is incorrect that this affects the amount of calories we burn.

There are even studies showing that eating too often can be harmful… a new study came out recently showing that more frequent meals dramatically increased liver and abdominal fat on a high calorie diet (11).

Bottom Line: It is not true that eating many, smaller meals leads to an increase in the amount of calories burned throughout the day. Frequent meals may even increase the accumulation of unhealthy belly and liver fat.

Myth 4: Egg Yolks Should be Avoided Because They Are High in Cholesterol, Which Drives Heart Disease

Eggs in a Basket

We’ve been advised to cut back on whole eggs because the yolks are high in cholesterol.

However, cholesterol in the diet has remarkably little effect on cholesterol in the blood, at least for the majority of people (1213).

Studies have shown that eggs raise the “good” cholesterol and don’t raise risk of heart disease (14).

One review of 17 studies with a total of 263,938 participants showed that eating eggs had no effect on the risk of heart disease or stroke in non-diabetic individuals (15).

However… keep in mind that some studies have found an increased heart attack risk in diabetics who eat eggs (16).

Whole eggs really are among the most nutritious foods on the planet and almost all the nutrients are found in the yolks.

Telling people to throw the yolks away may just be the most ridiculous advice in the history of nutrition.

Bottom Line: Despite eggs being high in cholesterol, they do not raise blood cholesterol or increase heart disease risk for the majority of people.

Myth 5: Whole Wheat is a Health Food and an Essential Part of a “Balanced” Diet

Bread

Wheat has been a part of the diet for a very long time, but it changed due to genetic tampering in the 1960s.

The “new” wheat is significantly less nutritious than the older varieties (17).

Preliminary studies have shown that, compared to older wheat, modern wheat may increase cholesterol levels and inflammatory markers (1819).

It also causes symptoms like pain, bloating, tiredness and reduced quality of life in patients with irritable bowel syndrome (20).

Whereas some of the older varieties like Einkorn and Kamut may be relatively healthy, modern wheat is not.

Also, let’s not forget that the “whole grain” label is a joke… these grains have usually been pulverized into very fine flour, so they have similar metabolic effects as refined grains.

Bottom Line: The wheat most people are eating today is unhealthy. It is less nutritious and may increase cholesterol levels and inflammatory markers.

Myth 6: Saturated Fat Raises LDL Cholesterol in The Blood, Increasing Risk of Heart Attacks

Foods High in Saturated Fat

For decades, we’ve been told that saturated fat raises cholesterol and causes heart disease.

In fact, this belief is the cornerstone of modern dietary guidelines.

However… several massive review studies have recently shown that saturated fat is NOT linked to an increased risk of death from heart disease or stroke (212223).

The truth is that saturated fats raise HDL (the “good”) cholesterol and change the LDL particles from small to Large LDL, which is linked to reduced risk (242526).

For most people, eating reasonable amounts of saturated fat is perfectly safe and downright healthy.

Bottom Line: Several recent studies have shown that saturated fat consumption does not increase the risk of death from heart disease or stroke.

Myth 7: Coffee is Unhealthy and Should be Avoided

Coffee has long been considered unhealthy, mainly because of the caffeine. However, most of the studies actually show that coffee has powerful health benefits.

Man Drinking a Cup of Coffee

This may be due to the fact that coffee is the biggest source of antioxidants in the Western diet, outranking both fruits and vegetables… combined (272829).

Coffee drinkers have a much lower risk of depression, type 2 diabetes, Alzheimer’s, Parkinson’s… and some studies even show that they live longer than people who don’t drink coffee (3031323334).

Bottom Line: Despite being perceived as unhealthy, coffee is actually loaded with antioxidants. Numerous studies show that coffee drinkers live longer and have a lower risk of many serious diseases.

Myth 8: Eating Fat Makes You Fat… so if You Want to Lose Weight, You Need to Eat Less Fat

Bacon

Fat is the stuff that is under our skin, making us look soft and puffy.

Therefore it seems logical that eating fat would give us even more of it.

However, this depends entirely on the context. Diets that are high in fat AND carbs can make you fat, but it’s not because of the fat.

In fact, diets that are high in fat (but low in carbs) consistently lead to more weight loss than low-fat diets… even when the low-fat groups restrict calories (353637).

Bottom Line: The fattening effects of dietary fat depend entirely on the context. A diet that is high in fat but low in carbs leads to more weight loss than a low-fat diet.

Myth 9: A High-Protein Diet Increases Strain on The Kidneys and Raises Your Risk of Kidney Disease

Raw Lamb Chops

It is often said that dietary protein increases strain on the kidneys and raises the risk of kidney failure.

Although it is true that people with established kidney disease should cut back on protein, this is absolutely not true of otherwise healthy people.

Numerous studies, even in athletes that eat large amounts of protein, show that a high protein intake is perfectly safe (383940).

In fact, a higher protein intake lowers blood pressure and helps fight type 2 diabetes… which are two of the main risk factors for kidney failure (4142).

Also let’s not forget that protein reduces appetite and supports weight loss, but obesity is another strong risk factor for kidney failure (4344).

Bottom Line: Eating a lot of protein has no adverse effects on kidney function in otherwise healthy people and improves numerous risk factors.

Myth 10: Full-Fat Dairy Products Are High in Saturated Fat and Calories… Raising The Risk of Heart Disease and Obesity

High-fat dairy products are among the richest sources of saturated fat in the diet and very high in calories.

Dairy Products

For this reason, we’ve been told to eat low-fat dairy products instead.

However, the studies do not support this. Eating full-fat dairy product is not linked to increased heart disease and is even associated with a lower risk of obesity (45).

In countries where cows are grass-fed, eating full-fat dairy is actually associated with up to a 69% lower risk of heart disease (4647).

If anything, the main benefits of dairy are due to the fatty components. Therefore, choosing low-fat dairy products is a terrible idea.

Of course… this does not mean that you should go overboard and pour massive amounts of butter in your coffee, but it does imply that reasonable amounts of full-fat dairy from grass-fed cows are both safe and healthy.

Bottom Line: Despite being high in saturated fat and calories, studies show that full-fat dairy is linked to a reduced risk of obesity. In countries where cows are grass-fed, full-fat dairy is linked to reduced heart disease.

Myth 11: All Calories Are Created Equal, It Doesn’t Matter Which Types of Foods They Are Coming From

Woman With Fruit And Junk Food on The Table

It is simply false that “all calories are created equal.”

Different foods go through different metabolic pathways and have direct effects on fat burning and the hormones and brain centers that regulate appetite (484950).

A high protein diet, for example, can increase the metabolic rate by 80 to 100 calories per day and significantly reduce appetite (515253).

In one study, such a diet made people automatically eat 441 fewer calories per day. They also lost 11 pounds in 12 weeks, just by adding protein to their diet (54).

There are many more examples of different foods having vastly different effects on hunger, hormones and health. Because a calorie is not a calorie.

Bottom Line: Not all calories are created equal, because different foods and macro-nutrients go through different metabolic pathways. They have varying effects on hunger, hormones and health.

Myth 12: Low-Fat Foods Are Healthy Because They Are Lower in Calories and Saturated Fat

Yogurt

When the low-fat guidelines first came out, the food manufacturers responded with all sorts of low-fat “health foods.”

The problem is… these foods taste horrible when the fat is removed, so the food manufacturers added a whole bunch of sugar instead.

The truth is, excess sugar is incredibly harmful, while the fat naturally present in food is not (5556).

Bottom Line: Processed low-fat foods tend to be very high in sugar, which is very unhealthy compared to the fat that is naturally present in foods.

Myth 13: Red Meat Consumption Raises The Risk of All Sorts of Diseases… Including Heart Disease, Type 2 Diabetes and Cancer

Meat

We are constantly warned about the “dangers” of eating red meat.

It is true that some studies have shown negative effects, but they were usually lumping processed and unprocessed meat together.

The largest studies (one with over 1 million people, the other with over 400 thousand) show that unprocessed red meat is not linked to increased heart disease or type 2 diabetes (5758).

Two review studies have also shown that the link to cancer is not as strong as some people would have you believe. The association is weak in men and nonexistent in women (5960).

So… don’t be afraid of eating meat. Just make sure to eat unprocessed meat and don’t overcook it, because eating too much burnt meat may be harmful.

Bottom Line: It is a myth that eating unprocessed red meat raises the risk of heart disease and diabetes. The cancer link is also exaggerated, the largest studies find only a weak effect in men and no effect in women.

Myth 14: The Only People Who Should go Gluten-Free Are Patients With Celiac Disease, About 1% of The Population

Young Man Eating Bread

It is often claimed that no one benefits from a gluten-free diet except patients with celiac disease. This is the most severe form of gluten intolerance, affecting under 1% of people (6162).

But another condition called gluten sensitivity is much more common and may affect about 6-8% of people, although there are no good statistics available yet (6364).

Studies have also shown that gluten-free diets can reduce symptoms of irritable bowel syndrome, schizophrenia, autism and epilepsy (65666768).

However… people should eat foods that are naturally gluten free (like plants and animals), not gluten-free “products.” Gluten-free junk food is still junk food.

But keep in mind that the gluten situation is actually quite complicated and there are no clear answers yet. Some new studies suggest that it may be other compounds in wheat that cause some of the digestive problems, not the gluten itself.

Bottom Line: Studies have shown that many people can benefit from a gluten-free diet, not just patients with celiac disease.

Myth 15: Losing Weight is All About Willpower and Eating Less, Exercising More

Weight loss (and gain) is often assumed to be all about willpower and “calories in vs calories out.”

But this is completely inaccurate. Woman Standing on The Scale, Frustrated

The human body is a highly complex biological system with many hormones and brain centers that regulate when, what and how much we eat.

It is well known that genetics, hormones and various external factors have a huge impact on body weight (69).

Junk food can also be downright addictive, making people quite literally lose control over their consumption (7071).

Although it is still the individual’s responsibility to do something about their weight problem, blaming obesity on some sort of moral failure is unhelpful and inaccurate.

Bottom Line: It is a myth that weight gain is caused by some sort of moral failure. Genetics, hormones and all sorts of external factors have a huge effect.

Myth 16: Saturated Fats and Trans Fats are Similar… They’re The “Bad” Fats That we Need to Avoid

A Single Butter Curl

The mainstream health organizations often lump saturated and artificial trans fats in the same category… calling them the “bad” fats.

It is true that trans fats are harmful. They are linked to insulin resistance and metabolic problems, drastically raising the risk of heart disease (727374).

However, saturated fat is harmless, so it makes absolutely no sense to group the two together.

Interestingly, these same organizations also advise us to eat vegetable oils like soybean and canola oils

But these oils are actually loaded with unhealthy fats… one study found that 0.56-4.2% of the fatty acids in them are toxic trans fats (75)!

Bottom Line: Many mainstream health organizations lump trans fats and saturated fats together, which makes no sense. Trans fats are harmful, saturated fats are not.

Myth 17: Protein Leaches Calcium From The Bones and Raises The Risk of Osteoporosis

Protein Rich Foods

It is commonly believed that eating protein raises the acidity of the blood and leaches calcium from the bones, leading to osteoporosis.

Although it is true that a high protein intake increases calcium excretion in the short-term, this effect does not persist in the long-term.

The truth is that a high protein intake is linked to a massively reduced risk of osteoporosis and fractures in old age (767778).

This is one example of where blindly following the conventional nutritional wisdom will have the exact opposite effect of what was intended!

Bottom Line: Numerous studies have shown that eating more (not less) protein is linked to a reduced risk of osteoporosis and fractures.

Myth 18: Low-Carb Diets Are Dangerous and Increase Your Risk of Heart Disease

Low-carb diets have been popular for many decades now.

Man at a Restaurant Eating Steak

Mainstream nutrition professionals have constantly warned us that these diets will end up clogging our arteries.

However, since the year 2002, over 20 studies have been conducted on the low-carb diet.

Low-carb diets actually cause more weight loss and improve most risk factors for heart disease more than the low-fat diet (7980).

Although the tide is slowly turning, many “experts” still claim that such diets are dangerous, then continue to promote the failed low-fat dogma that science has shown to be utterly useless.

Of course, low-carb diets are not for everyone, but it is very clear that they can have major benefits for people with obesity, type 2 diabetes and metabolic syndrome… some of the biggest health problems in the world (81828384).

Bottom Line: Despite having been demonized in the past, many new studies have shown that low-carb diets are much healthier than the low-fat diet still recommended by the mainstream.

Myth 19: Sugar is Mainly Harmful Because it Supplies “Empty” Calories

Pretty much everyone agrees that sugar is unhealthy when consumed in excess.  Glass Full Of Sugar Cubes

But many people still believe that it is only bad because it supplies empty calories.

Well… nothing could be farther from the truth.

When consumed in excess, sugar can cause severe metabolic problems (8586).

Many experts now believe that sugar may be driving of some of the world’s biggest killers… including obesity, heart disease, diabetes and even cancer (87888990).

Although sugar is fine in small amounts (especially for those who are physically active and metabolically healthy), it can be a complete disaster when consumed in excess.

Myth 20: Refined Seed- and Vegetable Oils Like Soybean and Corn Oils Lower Cholesterol and Are Super Healthy

Vegetable oils like soybean and corn oils are high in Omega-6 polyunsaturated fats, which have been shown to lower cholesterol levels.

But it’s important to remember that cholesterol is a risk factor for heart disease, not a disease in itself.

Just because something improves a risk factor, it doesn’t mean that it will affect hard end points like heart attacks or death… which is what really counts.

The truth is that several studies have shown that these oils increase the risk of death, from both heart disease and cancer (919293).

Even though these oils have been shown to cause heart disease and kill people, the mainstream health organizations are still telling us to eat them.

They just don’t get it… when we replace real foods with processed fake foods, we become fat and sick.

How many decades of “research” does it take to figure that out?

Editors note: Click here to Find a Local Farmer

Jeannie here- If you haven’t done so already, do read our EAT HEALTHY! page- then share with those you love who are overweight, sick, or just want to feel better every day.

TO YOUR GOOD HEALTH!

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Can Calcium Deposits In Our Body Be Desolved?

I want to solve a problem I have… Perhaps you have it too…

Health- spineI am very healthy, but have numbness in my limbs caused by pinched nerves in my neck and back. Medical Doctors tell me only surgery can possibly take care of it, but for me that would be dangerous– in fact, my neck is the worst part in need of fixing and it is so bad that for me it would be a delicate operation that would very possibly prove fatal and no surgeon would be likely to take me on. I am currently on a walker because of bad balance which is being treated with Niacin by my Naturopath and I am getting a bit better. The laser treatments I’m now getting, along with some Acupuncture, may make it possible to toss the walker in the future- time will tell. In the meantime, my left arm feels heavy and is quite numb. It is hard to use my left hand which is much weaker than my right hand and needless to say I am frustrated. In getting all the tests done to try and determine my problem, I’ve had several Doctors comment that I am very healthy for a woman my age- at least 25 years younger in body than my actual age says I should be. My frustration caused me to say to one– if I’m so healthy, why am I numb and why can’t I walk?! The answer is actually simple. If I fell and broke an arm or leg, the broken bone would not mean I wasn’t healthy and my good health would actually help it heal faster. My pinched nerves don’t mean I’m not healthy and if my study of this goes well, we will find the answers needed to help me rid my body of the calcium deposits that are pinching my nerves.

I learned years ago that Medical Doctors don’t always know everything, so I have a tendency to not always believe everything I’m told by them. I’ve learned to trust my Naturopath, a few Medical Doctors and a number of Nutritionists, some of whom I share with you here- and I also believe in prayer and the God who made us.

I reached out for information, took notes, and am thrilled to share with you what I learned and what I will do with that information.

I have been losing the last few pounds I have to go, and benefiting from IC-5 and Green Tea capsules. Now that I’m finished with IC-5, I want to add Ceylon Cinnamon to my diet (Cassia Cinnamon is not recommended when using it as much as I will be), so my question became- if vinegar and honey will dissolve my calcium, can I add cinnamon to that drink without any problems arising. The answer was yes, it really doesn’t matter what you take the vinegar and cinnamon with- you can even put your vinegar into vegetable juice to add a healthful zing and you can put your cinnamon into a yummy healthy protein smoothie– what actually matters and helps is getting it into your body at least once- preferably twice, each day. Then I learned that even though raw honey is a healthy thing for us, 4 Tablespoon’s a day is far too much for me and makes me gain weight. Then I learned about the benefits of Yacon Syrup, so now I put 2 tsp. of that into my drink, even though I learned that the syrup isn’t necessary for what I’m trying to accomplish.

Here are some notes I took— Apple cider vinegar (ACV) (must have the Mother) and cinnamon can be powerful tools to support your weight loss goals. These affordable natural supplements both target weight loss in many different ways. Apple cider vinegar alkalizes and cleanses the body, stabilizes blood sugar and suppresses hunger according to “The Miracle of Fasting” author Paul C. Bragg. Cinnamon contributes to weight loss by decreasing blood glucose spikes following meals, thus preventing body fat storage, according to Dale Kiefer of Life Extension Magazine…

For centuries, people have recognized ACV’s health benefits to fight infection, promote digestion, and even in fighting osteoporosis. So when you eat that salad with the cider vinegar and oil dressing, you’re reaping large health benefits as well as good taste!

Perhaps the most sought after benefit of APPLE CIDER VINEGAR is the quick, easy WEIGHT LOSS it helps promote, since it naturally helps your body get rid of excess fluids, helps speed up a slow metabolism and helps to “curb” your appetite. An age old product has been “re-discovered” and is now being used by millions to aid them in their weight loss endeavors. This liquid is highly absorbable so it starts working on you very quickly. You will soon be on your way to looking and feeling younger!

You can find ACV in your local health food store, many supermarkets or online, at BraggWebsite!

EARTHCLINIC- One of our stand-by treatments, apple cider vinegar is an effective option for treating calcium deposits as well. The vinegar dissolves the misplaced calcium and even restores the natural balance of nutrients in the body. Drink at least 1 tablespoon of ACV diluted in 8 ounces of water daily.

Now, after weeks of study and experimenting on myself, I    recommend:

 FD BragSONY DSCFD cinjar

NuStevia -Sm CopyFD sweetleaf

Things You’ll Need:

  • Apple Cider Vinegar
  • Raw Honey or Yacon Syrup
  • Ceylon Cinnamon
  • Stevia- we suggest NuStevia since SweetLeaf tends to clump in drinks
  • Filtered Water

Step 1

Massage the affected area. Massaging can help improve blood flow to the area that has the calcium deposit as well as reduce any pain that you may be experiencing. This method can be helpful as you attempt to dissolve the calcium deposits.

Step 2

Measure into an 8 or 12 oz. cup or mug, two tablespoons of apple cider vinegar.

Step 3

Add the raw honey or yacon syrup to the apple cider vinegar and 1/2 teaspoon of Ceylon Cinnamon. Stir in the ingredients thoroughly. I add a packet of stevia to this, but it is not necessary for healing, it’s just for taste.

Step 4

Combine this mixture with eight ounces of filtered water and stir thoroughly. Drink this mixture two or three times a day……

I plan to drink this twice a day– don’t know yet for how long. That will depend on how I feel and what happens, IE- does my excess hunger stay away and are my calcium deposits being reduced?

I’m taking more notes…. 

Apple cider vinegar made from the double fermentation of whole apples should be used, and it should not be distilled, filtered or pasteurized as these extra processing steps destroy many of the vitamins, nutrients and fermentation products that are thought to be important elements in apple cider vinegar’s health benefits and weight loss properties. It is generally believed that the nutrients, enzymes, and organic acids in apple cider vinegar cause weight reduction by acting as an appetite suppressant, by increasing your body’s metabolic rate, by reducing water retention, and by helping you maintain a feeling of well being.  

Some people don’t like the taste of apple cider vinegar in water. You can improve the taste of this drink dramatically the way I do, by using fruit or vegetable juice instead of plain water. Apple cider vinegar imparts a refreshing tartness or zing to a glass of natural organic or fresh squeezed orange or tomato juice.

No matter the cause of your calcium deposits, you can use natural options to treat them. While you may consider trying a number of options, some of the most effective include apple cider vinegar, magnesium, and chanca piedra.  Chanca piedra is a medicinal herb. The herb helps reduce inflammation and treat pain, but it also helps breakdown the buildup of calcium in the body. This option is so effective, you’ll likely experience immediate relief.

It was recommended to me that I have laser treatments, so I am going to a recommended Pain Institute and am SLOWLY getting better. I have no pain, but the treatments are helping. It has now been suggested by a Doctor there, that I have some acupuncture treatments, so I have started that and have learned even more. It seems my numbness and bad balance is indeed connected, as one or two medical doctors have thought in the past.

I expect, since I have so much calcium build-up that has taken place over a long period of time, that this is going to be a long process, but should be worth it in the end. Time will tell….

TO YOUR GOOD HEALTH– AND MINE!

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Is CHOCOLATE Really Healthy- EVER?

Blog chocolate2Our newspaper recently carried yet another news story about chocolate actually being healthy for us and now we have discovered some information resources we would like to share with you. From Healthy Holistic Living, we share some tidbits from this article…

How To Use Dark Chocolate As A Medicine

Calling all chocolate lovers! Now is your chance to really indulge and rid yourself of the guilt you feel when eating that chocolate you love. Multiple studies show that dark chocolate is loaded with nutrients and can positively affect your health…

“But don’t get me wrong here… although there are plenty of health benefits, chocolate is unfortunately also high in calories coming from fat and sugar. So don’t swap all your veggie and fruit snacks with chocolate. Like with many things in life, moderation is the key here.

Always opt for dark chocolate with the highest cocoa content (at least 70%). Dark chocolate contains polyphenols and flavanols, which work as an antioxidant to protect your body from damage done by free radicals. Unrefined raw cocoa also contains epicatechins, another powerful antioxidants, but it has a bitter taste and is therefore often removed from commercially available chocolate.”

1. Dark Chocolate Makes You Smarter:

It’s true. Studies have shown that those who consume a nice hot cup of hot chocolate in the evenings before bed have over time improved brain function. It does this by increasing the blood flow in your brain and your heart, which instantly improves your cognitive function.

2. Dark Chocolate Gives You Youth:

High in anti-oxidants, dark chocolate helps combat the radical cell damage caused by toxins and free radical activity through aging. Stay young and healthy by eating chocolate.

3. Dark Chocolate is Excellent for The Heart:

Studies have shown that those who do indulge in eating dark chocolate have lower blood pressure, improved blood flow and have a smaller risk of blood clots. Strengthen your heart by eating dark chocolate 3 times a week.

4. Dark Chocolate Improves Your Mood:

Chocolate has been proven to put you in a better mood, make you calmer and feel more relaxed. Which is just as important as any other health benefit. Now you know why you want chocolate when you’re stressed or in despair.

5. Dark Chocolate is a Vitamin Source:

Chocolate contains some great vitamins and minerals that support good health. This list includes: potassium, copper, magnesium, iron. All of which are in high concentrations to provide you with the protection against such things as: stroke, anemia, high blood pressure and type 2 diabetes.

6. Reduce Your Cholesterol…

Regular consumption of dark chocolate may reduce your cholesterol. Its antioxidants protect oxidation of LDL cholesterol and prevents artery damage.

7. Hot Raw Chocolate For A Cough…

Chocolate contains theobromine which soothes a cough and has a similar effect to codeine. So try a hot cup of almond milk and raw cocoa when you have a cough.

8. Lower Your Blood Pressure…

Flavanols help your arteries to relax, which lowers blood flow and blood pressure.

9. Reduce Stress Levels…

Dark chocolate contains magnesium, which gives us a happy, feel good vibe and lifts our spirit. And there is more – compounds found in dark chocolate lower cortisol levels to relax body and mind.

10. Dark Chocolate Protects Your Skin…

Flavonoids in dark chocolate protect your skin from UV damage. But don´t see it as your new sunscreen, you still need that when going out in the sun.

11. Natural Painkiller…

Chocolate stimulates our body to produce calming and pain relieving endorphins.

So as stated earlier, if you needed a reason you can’t go wrong with these. You can eat chocolate in moderation and freely, knowing now that it can do great things for your body.

Jeannie here- We love chocolate and have been thrilled to learn that it is a healthy food as long as chemicals haven’t been added, and remember, any ingredient that has been changed from it’s original source is considered a chemical- strange, but true. That means your chocolate should be sweetened with cane juice, stevia, honey– anything that is natural in nature, not processed sugars which includes all sugar alcohols. 

Here is another interesting chocolate article you may enjoy… http://www.marksdailyapple.com/the-5-best-dark-chocolate-bars-in-the-world/#axzz3S29EEFmB.

TO YOUR GOOD HEALTH- DELICIOUSLY!

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Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.

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