Is Drinking Cold Water Bad For You

Do you like to drink cold water to quench your thirst? There are many people just like you who prefer to drink cold water since they find it tastier and better than hot tea or water, room temperature or tap water, and vegetables and fruit juices. But in reality, cold water is not better than all of these drinks. In fact, it is actually bad for our health.


Cold Water and Digestion

Drinking cold water disturbs our healthy digestion. In fact, it can slow down and halt the normal digestive process. Drinking cold water or eating and drinking foods that are lower than room temperature has been linked to stomach cramps, discomfort, and bloating. In addition, Bob Dorris, doctor of medicine in Florida, has stated that drinking cold water can alter our normal digestive process. He has also mentioned that drinking cold water can cause poor digestion of foods and drinks. If we have poor digestion, our body will develop sludge or stagnant foods that can cause fatigue, allergies, headaches, sinusitis and weak immune system.

Drinking cold water when you are eating food can be very harmful for your body. Here is an analogy: Imagine you are deep frying foods in a hot wok. All of a sudden, someone throws cold water into the hot wok. What will happen to the wok? This is very dangerous as all the oil and water may splutter out of the wok. Damage to the vitreous enamel may occur as well.

Imagine the wok is your stomach when you eat a hot meal, chances are your stomach will be very warm. If you suddenly drink cold or icy water, it will be like adding cold water into a hot wok. Of course, it is not as bad as the hot wok, but in the long run, it can still harm your stomach.

Cold Water and Headaches

Cold stimulus headache is a generalized type of headache that follows exposure to a cold stimulus such as drinking cold water. According to Peter Mattsson, a researcher from neuroscience department at Sweden University Hospital, drinking cold water can cause headaches and migraines. His 2001 study showed that a significant amount of women have experienced a headache after drinking  ice-cold water.

In addition, Dr Ivan Garza, doctor of neurology at the Mayo Clinic College of Medicine, has supported the research that was conducted at the Sweden University Hospital. He also noted that after drinking cold water, the pain usually begins within a few seconds and peaks between 20 to 60 seconds. The pain usually lasts for a few minutes, but for some, it can last for up to five minutes. The headache is commonly felt at the mid-frontal, followed by the occipital and bi-temporal lobes. Furthermore, whenever cold water drinking causes a headache in patients suffering from migraines, the pain can be more of a throbbing.

Why Should You Drink Warm Water First Thing in the Morning?

Based on many different alternative forms of healing, like traditional Ayurvedic and Traditional Chinese Medicine, it is recommended to drink warm water in the morning.

In regards to Traditional Chinese Medicine, they believe that when we first wake up in the morning, our body is in a warm state. Each morning, we are starting to light the candle in our body. If we drink cold water, it will put out the fire, and in the long run, our internal systems will become weaker.

Drinking warm water first thing in the morning is a classic Ayurvedic recommendation for balancing Vata and Kapha dosha, strengthening digestive power, and reducing any metabolic waste (Ama) that may have accumulated overnight.

Cold Water and Cancer

Does drinking cold water cause cancer? There are some people who actually believe that cold water drinking can actually cause cancer. They base their beliefs on one common misconception that is circulated around in emails, blogs and other websites. The people who support the idea that the cold water drinking can cause cancer have stated that drinking cold water solidifies the oily stuff that we consume. Once the solidified oil reacts to our stomach acid, it breaks down and is absorbed faster into the intestine compared with other solid foods. Consequently, this is turned into fats and eventually leads to cancer.

However, it is important to know that there is no scientific evidence supporting this idea. Does drinking cold water really cause cancer? The answer is a big no. In fact, the American Cancer Society has noted several factors that can cause cancer such as diet, physical activity, sun exposure, pollution, genetics, and lifestyle, but drinking cold water is definitely not one of them.

Conclusion

Drinking cold water is harmful to our health. It is proven to cause various health problems such as headache and improper digestion. In addition, Alon Marcus, author of Foundations for Integrative Musculoskeletal Medicine, has noted that drinking cold water can also damage our lungs.

So what can we drink? Fresh vegetable and fruit juices are very much recommended by many healthcare professionals. Not only do they contain as naturally high water content, they can also promote overall health. According to Louise Chang, a medical doctor, regular drinking of vegetable and fruit juice will also strengthen the body, prevent degeneration of the skin, glands, and organs, and promote good digestion. Warm or room temperature water is also perfectly acceptable.

About the Author:

Isabelle is an avid alternative health researcher especially in Traditional Chinese Medicine. She also has a passion for cooking healthy foods and is the best-selling author of a number of cookbooks.

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6 Chlorophyll Benefits & Healing Powers

During our science class, we are very much aware of what chlorophyll is – they are responsible for the green pigment in plants. Chlorophyll absorbs energy from the sun and facilitates photosynthesis in plants. Its unique ability to convert the energy of the sun through photosynthesis is used to make carbohydrates from water and carbon dioxide.
Read More: Superfoods Rich In Chlorophyll & Protects The Body

Likewise, no one can argue about the health benefits of green vegetables which have high concentrated chlorophyll component. Nevertheless, have you ever heard the other characteristics of chlorophyll which are quite similar to human red blood cells or heme? Aside from what we have heard about the scientific description of chlorophyll, there are lots of interesting facts to know in order to understand completely the biological relationship between chlorophyll and heme.

The Chlorophyll and the Heme

The chlorophyll molecules have similarity to human blood. The only difference is that the central atom in human is iron, while it is magnesium that is the central molecules of plants.

The groundbreaking research was revealed as early as 1926 by Charles Schnabels when he studied about cereal grasses and the possible relationship of the component of pheophytin in chlorophyll and the hemoglobin of human. After that remarkable discovery, there were subsequent researches conducted to variety of animals for further confirmation on the claim. All the findings were boiled into one conclusive finding: the chlorophyll is acting like physiological stimulant of the red blood cells in the bone marrow.

It was in 1936 when Dr. Arthur Patek reported the fascinating results from the study done with fifteen patients who were diagnosed of anemia. They were asked to take different amounts of green foods along with iron. The level of blood hemoglobin and the number of red blood cells increased faster than with taking iron alone. Therefore, based on the irrefutable reports, the chemical perspective of chlorophyll is similar to chemical structure of red blood cells.

The Green Color of Chlorophyll

Have you wondered why green is the color associated with chlorophyll and not red or orange? The magnesium which is the central molecule of chlorophyll contains special ring shaped formation which captures wavelengths of light but green is not captured. So, the overall effect of green color is reflected back to our eye. The magnesium provides high alkalizing effect on the body that delivers essential oxygen to body tissues and cells.

Changes in Chemical Structure of Chlorophyll

Please take note that when green vegetables are cooked, the magnesium removes from the center of the molecules and replaced by hydrogen atom causing some vegetables turned into olive-gray color.

Let’s take for example the studies conducted to broccoli. The two thirds of the chlorophyll content of broccoli were removed after 20 minutes of boiling. The World’s Healthiest Cooking suggested technique in preserving the concentrations of chlorophyll present in green vegetables through short steaming times. Nevertheless, the best way to eat these vegetables is in raw form to obtain the complete health benefits of chlorophyll.

Benefits of Chlorophyll

There are several reasons why green foods are considered as blood-building foods because of the similarity in structures of the two colored pigments, the red heme and the green chlorophyll. Here are the lists of health benefits we can get from chlorophyll.

1. Chlorophyll is the best aid in gastrointestinal problems.

Refined, low fiber and and animal fats contribute to major diseases start in the colon. Gastrointestinal problems can be best treated by improving the digestion and assimilation. Among those natural nutrients that heal the intestinal track, green vegetables high in chlorophyll content aid in loosening and cleansing the colon.

2. Chlorophyll Promote formation of hemoglobin and red blood cells.

Hemoglobin is the iron-containing substance that provides red blood cells their red pigment and transports oxygen to the body tissues. In fact, we may not realize that our blood is composed of 75% of hemoglobin. If the central atom of blood is iron, how chlorophyll helps in the formation of red blood cells? As we digested green food, the magnesium helps in rebuilding and replenishing the red blood cells which is responsible for boosting our energy.

3. Chlorophyll treats bad breath.

Bad breath is caused by oral bacteria that reside in a person’s mouth and it excretes odiferous waste products. The sulfur compounds of waste products usually lie at the root of breath odor problems. With the double action of chlorophyll, it acts as deodorizer that eliminates bad odor and reduces the stringent smell of urine, infected wounds and feces.

4. Detoxify toxins that cause cancer.

Researches found that the damaged genes caused by carcinogen substances can be prevented by chlorophyllin, a derivative of chlorophyll wherein the magnesium is removed and replaced with copper. It reduces the binding of carcinogen from foods like cooked meat products that damage the DNA and other organs of the body particularly the liver.

5. Beneficial in assimilating calcium and other heavy minerals.

Chlorophyll is very easy to absorb and assimilate. It is so amazing how it gets into the bloodstream so fast with the least amount of digestion that saves more vital energy. Not only that, cataract cases which is same as an arthritic formation, the hard calcium has come out of solution and becomes milky so that patients cannot see clearly with their cataract condition. Again, chlorophyll can assimilate calcium and balance other trace minerals to rebuild, replace, and exchange with the new tissue.

6. Chlorophyll fights infections.

It is the antioxidant and anti-inflammatory compounds contain Vitamin A, C and E that are responsible to reduce inflammation. In connection to this, the healing aspects of chlorophyll were reported in 1940 by Dr. Benjamin Gruskin. With this vitro experiments, it showed that chlorophyll possess bacteriostic property that kill harmful bacteria.Moreover, the antiseptic properties of chlorophyll have the ability to kill germs by strengthening the tissues.

Recommended daily intake of chlorophyll

Chlorophyll is available in forms of tablets, fluid and powder extracts, infusions and tinctures. Some nutrition practitioners are recommending 100 mg of chlorophyll that should be taken at least 2-3 times daily. This is to clarify that chlorophyll is not considered as essential nutrient. Nevertheless, people are lacking of green foods in their daily diet are lacking of enough chlorophyll, and therefore advised to add chlorophyll in their diet.

For so many years spend in researches, the heath benefits from vegetables with chlorophyll have value and considered as blood builders. The nutritious elements are absorbed and aided the blood reserve necessary to the formation of hemoglobin. While it is true that green is prevalent in nature, same thing goes with green acts as our source of life and energy that builds our wellbeing.

Read More: Superfoods That Boost Your Chlorophyll Levels

About the Author:

Emma Deangela is the best selling author of The Alkaline Diet Program and 80/20 Fat Loss. She has helped over tens of thousands of men and women to lose weight and transform their health with sound nutrition advice.

Which wonderful friends in your life would appreciate this information about chlorophyll? Do they consume enough green foods rich in chlorophyll? Please help them by sharing this eye-opening article with each of them using any of the social media and email buttons below.

Hormones in Milk

Most American children today wake up to a glass of warm milk or a bowl of cereals with generous amount of the white liquid. From our ancestors’ time until now, kids have been drinking up milk on a daily basis, believed to be the complete food perfect for growing kids to ensure strong bones and healthy body.  But are we still drinking the same milk our ancestors used to have? Is it really as good as we were made to believe?

Sadly this is not the case. According to Dr. Ganmaa Davaasambuu, Ph.D.  (environmental health) who is also a Harvard scientist,

“The milk we drink today is quite unlike the milk our ancestors were drinking…The milk we drink today may not be nature’s perfect food.”

The Sad Truth


In a study published by the Journal of Agriculture and Food Chemistry, a concoction of different kinds of antibiotics, painkillers and yes, growth hormones were found by scientists in a glass full of milk. The chemical residues that were found in samples of milk from goats, cows, and even humans, are from different chemicals used in treatment of animal and human diseases.

Some 20 active pharmacological substances tested positive in various milk used in the study as well as the hormone 17-beta-estradiol which is a form of the sex hormone estrogen.

A highly sensitive testing method that scientists call Gas Chromatography-Mass Spectrometry, was used in the research, ensuring accuracy in the test.

What was alarming in the results was the fact that the highest amount of drug residue and growth hormones were in cow’s milk, the most common source of dairy products consumed by children and adults everywhere.

As far back as 2006, Davaasambuu had been sounding the alarm – “Among the routes of human exposure to estrogens, we are mostly concerned about cow’s milk, which contains considerable amounts of female sex hormones.”

She also added that Dairy products account for about 60-80% of the estrogen consumption by humans.

Where did those hormones come from and how do hormones impact our health?

The Business of Selling Milk

The dairy industry is in the business of making money and like most businesses quality and ethics are often sacrificed on the altar of profit. Researches tend to believe that the drugs and growth-promoting hormones are routinely given to cattle and milking cows at some point in their lives. They are also often present in contaminated feeds.

Some 18 percent of US dairy cows have been reported to be injected with artificial growth hormone, naturally occurring in bovine, called recombinant bovine somatotrpoin or rbST also called the recombinant bovine growth hormone or rBGH. This artificial hormone forces the cattle’s bodies to produce more milk than usual with an increase of about 15 percent.

The US FDA has ruled that rbST as safe, however many nutritionists and scientists disagree. In Canada as well as the EU, rbST is banned and consumers buy more of organic milk.

Another factor could also be the fact that most dairy farms nowadays milk their cows for 300 days or more each year. For most of that period of time, their cows are carrying calves. When cows are in later pregnancy, more hormones do appear in milk.

Cows producing milk in late stages of their pregnancy give off more than 33 times of the estrogen compound or estrone sulfate as compared to non-pregnant cows.

According to a study conducted by Dr. Ganmaa’s team on Japan’s modern milk, there is 10 times the level of hormones called progesterone in it compared to Mongolia’s raw milk. Mongolia is still practicing the traditional way of herding wherein milk solely for consumption of humans is acquired only for five months in a year. If a cow is pregnant it is milked only in its early stages. Due to this system, the quantity of hormones found in their milk is much lower.

Now the underlying problem is that when somebody ingests milk with hormones, their health is adversely affected as per existing studies.

The Cost to People’s Health

A study conducted in 2008 with Dr. John Vicini on the lead, compared milk samples from rbST-free, conventional and organic milk. Results showed samples of the organic milk had low IGF, a growth factor that is insulin-like, a by-product of rbST. In fact it posted the lowest in the samples. IGF is linked to cancers in humans.

The Causing and Worsening of Cancer

The potential for risk of cancer is large in dietary hormones. The insulin-like IGF-1 is a powerful growth hormone. It has been proven to be a “fuel cell” to any forms of cancer. It has recently been linked to the increase in breast, colon and prostate cancers and is suspected of promoting or worsening all cancers.

This information should be of particular interest to women considering that 40 percent of females nowadays between 40 to 50 years old have reported to be afflicted with breast cancers.

The hormones that are naturally-occurring are identical in cows and humans. Thus for every 12-ounce –carton of milk that a woman drinks, she doubles the amount of this hormone in her body. Not only does the IGF-1 cause the rise in cancer rates but also the growth of bacteria that is resistant to antibiotics.

The Dairy and Acne Connection

In the late 60’s, Time magazine published a study made by Dr. Jerome K. Fisher.  He concluded that drinking milk causes acne. His conclusion came after observing some 1,088 of his patients in a period of 10 years in California where he has his dermatology practice. He later submitted his findings to the American Dermatological Association.

According to Dr. Fisher, some teenage patients of his were consuming milk, as much as 1 gallon per day. Then he recommended to them to reduce their daily milk intake and their acne noticeably subsided. Dr. Fisher explained then that milk that came from a pregnant cow has a high level of progesterone. This breaks down and turns into androgens which then produce sebum a waxy substance which is secreted by acne causing sebaceous glands.

Fisher was quoted as saying,

“about 80% of the cows that are giving milk are pregnant and are throwing off hormones continuously.”

A newer research conducted by Canadian dermatologist Dr. F.W. Danby supported Dr. Fisher’s claim. His study, confirming the dairy-acne connection was published in the medical journal Dermatology in February 2005.

Impact on Children

Should children continue to drink milk?

One frequent concern raised about milk is weight gain especially among children and teens. The IGF-1 hormone in milk is for the quick growth of infants and newborns; as such it causes obesity in older children in addition to adults as they have no more room for physical growth.

Another major concern is the implications of increased hormones on children.  In a 2007 study of the Harvard School of Public Health that was published in Nutritional Journal, prepubescent boys and girls in Mongolia posted an increase in their hormone level after drinking American milk for a period of one month.  The team of researchers took blood samples from three groups of children with ages ranging from six to eleven. They compared the samples taken before and after they drank milk produced in the USA.

Dr. Ganmaa, the lead scientist in this study expressed alarm as,

“We don’t know what the larger implications are.”

Busting the Milk Myth

In spite of all these information, you might still like to continue with your dairy consumptions. After all, even books say milk is good for health. But, unknown to many, most “facts” about milk are part of the myth propagated by the dairy industry.

For one, the average American woman gulps down 2 pounds of milk each day, and yet 30 million American women still have osteoporosis.

Studies have shown that the calcium in cow’s milk and other dairy products has basically no effect on people as it doesn’t have enough magnesium, and if you don’t get sufficient vitamin D from sunlight. Further, excessive protein intake expedites bone loss and milk isn’t called “liquid milk” for nothing.

The ads that keep on bombarding us, saying milk is best for bone health, is actually false.  Proof of this is another Harvard study involving 78,000 nurses. After 12 years of research women who consumed greater amounts of dairy had more incidents of hip fractures; while those who took the same level of calcium from non-dairy sources recorded no increase in fracture risk.

Reducing Hormone Intake

It may be difficult to some but people need to make dietary adjustments to decrease or limit their hormone consumption. Davaasambuu recommends skim milk for those who can’t give up their dairy habit just yet, since hormones are located in fats. The Harvard News meanwhile pushes for a milk-free diet and consumption of green leafy vegetables or nuts to meet daily calcium requirements.

All in all, the real facts show one glaring truth, milk is not the perfect food. For good health and strong bones stick to the basic – eat vegetables, the green leafy variety, and other plant-based foods rich in calcium; get enough sunlight, and plenty of exercise. If you really love milk, go for raw organic cow’s milk or even goat’s milk.

About the Author:

Emma Deangela is the best selling author of The Alkaline Diet Program and 80/20 Fat Loss. She has helped over tens of thousands of men and women to lose weight and transform their health with sound nutrition advice.

Which wonderful friends in your life would appreciate this information about milk? Please help them by sharing this eye-opening article with each of them using any of the social media and email buttons below.

Acid Alkaline Diet

Did you ever wonder about what is in the alkaline diet and how this works in the body? Did it also enter your mind on how this is applied but could not get a grip of what it involves?

This article will help you understand the alkaline diet and the implications it has as well as the changes it can bring your body.

The Basics of the Acid Alkaline Diet

Defining the Alkaline Diet

The acid alkaline diet is a straightforward and basic approach to maintaining health. This is backed up by extensive research and science by Dr. Robert Young who is a biologist and a blood microscopist. To fully understand the acid alkaline diet, it is best to first understand the details of the diet.

The body is naturally alkaline. The pH level of the body’s cells and fluids like the blood is naturally at 7.365 that may be described as slightly alkaline. And like the way that the body will naturally regulate one’s temperature to stay in tight range, it will do the same for one’s pH level of the different body fluids. And as the body creates acids naturally by the functions of the body, the small buffering system of the body’s alkaline level keeps one alkaline.

The body naturally maintains the cells, blood and other bodily fluids at slightly alkaline level which is 7.365 and it will keep these at all times and will function to maintain the balance. And as it does this, the body will use its stored alkaline buffers to help neutralize acids that one gets from the foods that they eat or from the natural excretion through the body’s processes. Such buffers of the alkaline diet are easily depleted since many eat all sorts of foods unaware of the acid contents of it.

In context, pH scale may be described as logarithmic in short pH 6 is ten times more acidic compared to pH 7, and pH 5 is hundred times more acidic compared to pH 7 and that pH 4 is a thousand times more acidic. Sodas have a pH level between 2 to 3. So one can easily imagine what a diet of meat, fizzy drinks, dairy products, alcohol and others could do to the stored alkaline in the body that results to its quick depletion.

And once people deplete these stored alkaline in their body and still consume highly acidic foods, what will happen to the body?

The body draws alkaline minerals to the places in the body it can source from like for instance, the body will draw out more calcium than the usual to help neutralize these acids however the results of these drastic measures done by the body will eventually lead to the emergence of osteoporosis symptoms hence articles that relate soda consumption is strongly related to osteoporosis condition.

With the many changes that have evolved around us, one’s lifestyle and diet has drastically changed over the years and it cannot be denied that it is because of such that acidity of one has also increased over time. The factors that commonly contribute to one’s acidity are stress, diets, emotions, lack of physical exercise, and many others.

Now targeting the diet, one can say that most of the foods that are naturally acidic or contain too much acid are sugar, yeasts, trans fat, dairy products, alcohol, simple carbs, refined or process foods and many others. These acids are contained in foods that most people love like colas, fizzy drinks, chips, pizzas, cakes, microwave meals, biscuits, crisps, caffeine, breads, fatty meats, cheese, ice cream, beers, wines, smoking, condiments, creams, milky drinks and many more, some of the foods people already know off.

Foods that are naturally alkaline are those of fresh organic vegetables, omega oils, salads, seeds, nuts, whole grains, and pulses. It is important that as much as possible one should eat these raw, fresh and organic to have the best nutrients that one can get out of them. Of course you should also drink a lot of fluids especially water and fresh fruit juices as they are also rich in alkaline content.

Such guidelines are not that hard to follow and very simple to follow and understand. You can easily group foods into alkaline or acid rich based foods and one can do this very easily.

So the following may be good rules to follow to properly group foods into alkaline or acid rich based foods.

1)  If the food is rich in alkaline minerals such as potassium, calcium, sodium and magnesium then these are sources of alkaline for the body.

2)  However- even if the food does have alkaline content in them but contains the following, then these may be said as acid rich based foods.

  • Sugar
  • Yeast
  • Contains fungi such as mushrooms
  • Is fermented such as soy sauce
  • Is processed, refined and microwaved

With these, one can understand some misconception of foods that may be said to be acid or alkaline based. Some fruits for instance are unfortunately high in acid because of its high levels of sugar content. For instance, bananas are rich in potassium and have 25% sugar content. The only fruits that are acceptable to be alkaline are lemons and limes- good for flavorings and dressings, tomatoes, avocados, watermelon and grapefruit; these fruits are alkaline based because these contain low sugar levels.

Sugar is one great issue since the blood tends to deviate from the normal pH level of the body that is 7.365 which results to major stress of the entire body. The body needs to keep the normal pH levels intact and to do this it will go to extreme steps and sacrifices.

Factors that could affect one’s acidity

Stress, lack or no physical activity and emotions all contribute to one’s alkalinity or acidity. Dr. Young with his extensive analysis of the live blood has actually noticed that emotions have an effect to one’s blood and health twice as much and so all of the aforementioned factors do in fact contribute to the wellness of the body. Exercise is generally essential to the body since it helps pumps blood to circulate in the body as well as lymph to help eliminate wastes and supply enough oxygen to the different organs and cells.

This is all the detailed explanation of what the acid/alkaline diet is and how it works in the body.

And a simpler explanation to the Acid/Alkaline diet is the following:

The body is naturally designed to be in an alkaline state and it will do all measures to keep it that way for a long time. And so when one consumes acidic rich foods, avoid exercise and then continually go on being stressed and experience negative emotions it is likely that the body gets overwhelmed with too much acid that may result to all sorts of complications.

It is not surprising that people already know acid rich foods that are harmful to the body like sodas, chips, sweets, burgers, beer, dairy product and etc., this goes the same for foods that are good for the body which many of us already know of as well like leafy vegetables, fresh foods, salads, seeds, nuts and etc.

To successfully achieve an alkaline diet, one needs to start a 70 to 80 percent alkaline rich foods and limit or restrict from eating acid based foods. Don’t forget to also drink 3 to 4 liters of pure water everyday to be more refreshed, energized and rejuvenated.

It is always good to listen to your mom and eat green vegetables every day.

5 Healthy Valentines Day Tips

It’s happy hearts’ day and ladies couldn’t help having their heart all a-flutter over the excitement of what their sweethearts have prepared for them.

Valentine’s day is simply relishing on the fact that you have somebody to laugh with, to cry with, share your thoughts with, dream with, and enjoy life with. It’s a time to take a pause from the hurly-burly of life and try to make sense of what the hustle is really all about. It’s a time to relax and just chill out with your most favorite person in the world.

Celebrating Valentine’s day need not be extravagant for your girl to swoon over you all over again. Fact is, every girl just needs to feel they are special and thought of regardless of the method and style. A dinner at an expensive restaurant is not bad. It will give your sweetheart the chance to doll up and flaunt the fact that the object of her affection is taking extra care to make her feel special on Valentine’s day.

However, us girls (who does not care for frills) would also kill to have our sweethearts cook for us, prepare a dinner for two on the rooftop of his flat, surrounded by flowers, with the stars winking and smiling approvingly at us. I wouldn’t say ‘no’ to candles and a sparkling red grape juice either. So like the movies, I know. What you might be able to cook up may not be exactly like the movies but my point is, any guy can make Valentine’s special for his girl in any other way…without giving way to unhealthy foods. It’s not so much about the theatrical effects. It’s more of who you chose to spend Valentine’s day with and what little ways you do to make it memorable for both of you. The more important thing is your thoughtfulness.

There are a lot of advantages of simply whipping up something for your girl.

Firstly, you don’t have to sweat trying to make reservations on that overly expensive restaurant a year ahead just to make sure you’d have a table available.

Secondly, you’ll be able to control the ambiance of your dating place. You can play the music tracks you both want.

Thirdly, you don’t have to look over your shoulder over other tables and see if what you’ve ordered is at par with excellence.

The good thing about cooking for your girl is that you can couple the great, memorable moments with equally great healthy alkaline food.

Here are a few tips to consider for your menu this Valentine’s day –

Use heart-friendly fats

The good thing about salad is that you get to pour in as much of healthy olive oil as you like. Frying stuffs with olive oil is also a healthy alternative.

Give love with whole-grains

Go for whole-wheat pasta when you’re considering for a pasta main dish. A whole-wheat bread would be perfect to wipe the sauce round the plate before munching on it and complete the meal.

Fruit desserts are equally sweet

Of course, any special meal is not a meal without a dessert. Skip the fattening cakes and pastries. Fruits would be as sweet, literally and figuratively speaking, without the guilt afterward. If it were up to me, palm dates would be equally nice, if not exotically attractive to the palate. Trying a never-been tasted fruit like the tropical durian would be quite an added excitement to this special day. I heard some use durian as an aphrodisiac too. Hmm…

Less with the sodium

Don’t go too dependent on salt to season your recipes. Salt increases the risk of developing a high blood pressure. You can spike your recipe up by adding spices and herbs instead. They make the recipe more interesting too. It also goes without saying that you should opt for fresh food items. Canned or preserved foods usually use salt as preservatives. It’s therefore very unhealthy.

Chocolates?

If you are buying chocolates, you might want to choose darker chocolates which have less sugar and milk. You can also consider other healthier alternatives like Macadamia nuts, or a variety of nuts and seeds for him or her.

To cap the night off, and the one thing a girl can’t have too much for a perfect Valentine date recipe, is a good company and good humor. Happy heart’s day everyone.

11 Reasons Why Raw Food Diet Rocks Your Body

I’m sure you have heard of many awesome benefits about Raw Food Diet, but you may not know some of these 11 reasons and benefits on how Raw Food could rock your body and boost your health. Watch this exclusive raw food video to discover the 3 surprising raw food diet tips that boost your energy, melt your fat and heal your body.

I. Rich in Phytonutrients

That which give fruits and vegetables radiant and lonely different colors is called the phytonutrients, the word came from” phyto” which means plant and then word “nutrients”, these are very good source of antioxidants and are very helpful in the prevention of chronic diseases which many people are prone to having. According to Doctor Hayman and Doctor Galland, these phytonutrients help stimulate the metabolism in its cellular level and helps in regulating hormones that controls one’s appetite.

II. Rich in Vitamins and Minerals

When food is cooked or altered in any machine that is 130 degrees and above, the vitamins and minerals present evaporates or disappears so there are less nutrients consumed. In simple words, the more a food is cooked, the lesser nutrients it has therefore, the food that one consumed is just a pile of “junk” which is contradicts the main purpose of why we eat which is to be healthy.

On the contrary, if one eats some food raw, the more they consume some of its nutritive value which should be the goal of eating healthy. Organic fruits and vegetables that are eaten raw are very much healthy to the body. People who have been practicing to eat organic food can very much tell the difference whether the food that they are being served at restaurants are chemically produced ones or organically grown because of the different taste it manifests.

Making a simple salad for instance can very much tell the difference if the food is organic based or not because of the different colors it has, you can tell by color itself if the food is organic or not. Salads are made up of different variety of fresh fruits and vegetables and the more there are fruits and vegetables in it the more vibrant the colors are it is just about the presentation of it.

Presentation is also another key so that these foods are eaten by the whole family, if a food is presented in such an eeky way children will not likely to eat it even for some adults, so better think about how you present your salad, so that the whole family can appreciate and eat the whole bowl of it.

III. Rich in Enzymes

Enzymes are responsible for breaking down raw food. In some research conducted it was found out that foods that are high in enzymes helps in the digestion of the body it was also said to slow down the aging and increase one’s vitality. Enzymes are the body’s power, it directs every single activity to the body. As quoted by Doctor Gabriel Cousens who had a Master’s Degree , ‘Enzymes can even help repair our DNA and RNA.’

In losing weight, enzymes are as much to be thankful for as any other nutrients. The lipase, “fat splitting” enzyme can be found in raw food, it functions in helping the body digest and burn fat easily for energy consumption. Another enzyme that is most helpful is called the protease, it is responsible in splitting up proteins into amino acids that helps in body block building a well as eliminates toxins.


IV. Rich in Proteins (Yes, Plenty of Proteins)

Proteins can also be found in plants as many of us may be unaware of because of the misconception that proteins can only be found in meat products, dairy products and the like. Now to prevent any more confusion and misconception, proteins can also be found in plants and truthfully, these plant based proteins are way easier to digest and break down compared to meat or dairy based proteins.

In detail, proteins are found in plants deep inside a wall of fiber, fiber is also another good nutrient in the body as it helps in digestion and cleansing and flushing away all toxins in the body, while on the other hand, meat based protein from animals are found deep inside a wall of so much fat and cholesterol which are very hard to break down by the body and has a lot of health related problems when consumed.

When cholesterol builds up in the body, the veins and arteries can be clogged that can cause a lot of problems like stroke, heart attack and the like, it also does no good to the digestion of the body as it is not easily absorbed, so better switch to eating plant protein based food as it especially those green ones as it helps one become healthy and it can also complete the essential 8 amino acids that the body needs.

Proteins present in food that is cooked can cause chains of the amino acid to congeal and when this happens it can do more damage to the body than good. A food cooked over 180 degrees Fahrenheit can lost all of its vitamins, enzymes and minerals in it, the building blocks of protein-amino acid deteriorates and is completely destroyed at a temperature of 160 degrees Fahrenheit. A finding that most might not have hear of is that too much protein can actually destroy the body like the kidneys, digestive tract and more.

People who are on the program to lose weight that might be in the protein high diets should read the fact that the ACS or the (American Cancer Society) people who eat meals with meat 3 times more only gained more weight compared to those who have been strictly on the vegetable side of the diet, this was based on a study done on an 80,000 participants who aimed to lose weight. A published study by the Journal of the Clinical Nutrition and New England Journal of Medicine said that meat lovers are prone to gaining weight than vegetable lovers do. Add to that the health risks it poses.

Protein based diet can pretty much make more damage to you than you can imagine, yes it does help you lose weight and all but there are certain side effects to all diet, some trainers who endorse this program would argue that it is just part of the weight loss program but it is actually not, that is your body already telling you to stop and take a look of what it is doing to you, it’s not safe anymore.

You as the owner of your body should be able to tell whether a diet program is working for you or not, don’t let anyone else control you and tell you what is good and what is not. Eating a high protein meal can cause a lot of complications to the body, proteins that are animal based is too acidic when consumed can cause the acids to increase and affect the blood stream which in turn can stress the kidneys.

High fat and protein consumption is found out to cause serious illnesses like cancer, arthritis, heart disease, bone problems, liver and kidney problems. Some people who may have some concerns about eating meat raw, though these are rich in enzymes, raw meat can also be a host of some parasites that are may cause some problems when it enters the body, raw fishes can also be dangerous if these were polluted with heavy metals that came from highly polluted body of water.

But now that proteins can be found in plants, there is no discussion at all in how to include protein in eating raw food. They are much safer as they are natural based coming from different fruits and vegetables like seeds (hemp seeds), nuts, sprouts, beans and algae, these can even be good for athletes, pregnant women, and dieters who are aiming to get lean muscles.

Higher protein content can be found more in raw food than in cooked ones, therefore many medical professionals agree that quality should be more of the target than quantity. Once you eat raw food, raw proteins is easily absorbed and digested by the body because the amino acids and enzymes are still present  and are not destroyed as compared to when food is cooked that causes these enzymes to settle in the colon area and may even increase the susceptibility of one to various health problems. The benefits of eating food raw are for the good digestion of food, while making it easier for the body to absorb all the phytonutrients and enzymes that are very much healthy and needed by the body.

The Okinawan and Hunzans tribe of Pakistan are known to live longer among any other tribe in the world and it was found out that 20 percent of their meal consists of protein. Non-vegetarians on the other hand are still advised to at least add half their meal of raw food as some may say that they reduced eating animal protein once they started on eating more of raw food.

According to the Food and Drug Administration, a person is required to eat at least 30g a day of protein while depending on one’s weight and level of activity. Assuming that you work a lot like a marathon runner or a weight lift trainer you are required to consume 40 to 70g of protein, bottom line is to know your body well, you’ll soon see the difference in your body once you start your diet with eating raw and organic food like fruits and vegetables.

V. Fats

Once you eat raw fat it can be very help you to prefer eating more raw food than those cooked ones, so long as you eat lots of fruits and vegetables to balance out your meal, you need to worry about eating raw fat. “Good Fats” consists of mono unsaturated fat which can be found in almonds, avocados, olives, omega 3 in fishes, walnuts and flax seeds. It also includes poly unsaturated fats that can help flush down all toxins in the body. The aforementioned benefits of fats in raw food are great that it can help the body heal fast. Other foods that contain raw fat include sesame seeds, sunflower seed and others.

Good fats” from avocados, nuts, seeds and others cannot cause one to be fat, with everything consumed in moderation, even eating it daily cannot cause harm to the body especially to one’s weight.

Bad Fats” consists of trans fat, animal fat, refined and processed fat like cooking oils and other stuff. “Good fat” like the avocado are very heat sensitive, once cooked they are easily damaged by it. Fats heated lose their natural antioxidant qualities and are said to be carcinogenic. And more interesting news is that cooked or processed fats lose its nutritional value, so salmon that are cooked lose their omega 3 values as they are highly heat sensitive.

Nuts on the other hand that are said to contain “good fat” are highly acidic so better eat them in moderation with mixed green vegetables to have a alkalizing effect. Tip: to have less acidity in your seeds and nuts soak it overnight before using it.

VI. Digestion, Absorption, and Elimination

Have you ever heard of the “digestive fire”? This occurs when there is improper food mixture and poor digestion. Some individuals may have already experienced, some symptoms of this are lack of sleep, poor energy and exhaustion and partly to blame is because of poor digestion. A healthy digestive system effects are good physical, mental and emotional condition. If one has a good digestive system it can help in the proper absorption of food and all of its vital nutrients.

Moreover sign of a good digestion is the proper elimination of wastes which is having normal bowel movements. A normal bowel movement would mean an equal ratio of having bowel movements to the meals that is eaten in a day, in short if you ate 3 meals in a day, you must at least have 2 to 3 bowel movements in a day as well.

Individuals who have just started with the raw diet program would be surprised at the number of times they go to the bathroom and that is usually 4 to 5 times in a day which is just normal because it is just starting out to clean the digestive tract. Most people may also be surprised to know that they should be having more than one bowel movement in a day. The big difference when one switch to eating raw is almost so visible, you may notice a change in your energy levels, you feel renewed, rejuvenated and youthful as well.

While under the raw diet program you will notice that you digest food much easier making you absorb the many nutrients of the different food that you eat raw, your usual cravings for some unhealthy foods will also lessen. As for the digestion part, you may have slight difficulties at first because of the many toxins that you are flushing outside the body but it will soon go away. As the body is being cleansed, there may be some unpleasant side effects but this is nothing compared to the many benefits the raw diet gives.

The process of elimination usually starts when the lymph releases unprocessed proteins, chemicals and toxins in the blood stream which is where it is released. Some symptoms of the detoxification process include headaches, hot or cold flashes, mucus discharge, fever, drowsiness, bad breath and others. The sound of it may be unpleasant but once you are out of the process and have eliminated all the toxins in your body, you will feel great and surprisingly full of energy.

VII. Acidity and Alkalinity

Acidity and alkalinity is measured with the use of a pH scale, the importance of knowing this information would mean a lot as it would guide one into knowing the best way to stay healthy and avoid all sorts of sickness. An acidic body can be prone to chronic illnesses like cancer, kidney problems and others and symptoms of acidic body are arthritis, muscle stiffness, fatigue, headache, chest pain, stomach ache and many more.

Understanding of how the body becomes acidic is a good way to start being healthy. One cause of which is poor diet coupled with an unhealthy lifestyle. Sadly, but is a fact that the American household is very fond of acidic meals, examples include, sugar products, fast food products, dairy products, high in fat products and others. There are thousands of food that are bought everyday with tons of additives, preservatives, sugar, fats and others which are all sources of acid. That is why you need to incorporate alkaline based food in your diet to balance out all the acidic foods that you have been consuming for a very long time, a high source of alkaline based food are raw foods. Most raw fruits and vegetables are alkaline based ones so eat a lot of raw foods if you can. Another major contributor to being acidic is stress, so try your best to avoid it.

VIII. Eating Organic Foods

The word “organic” would mean the natural way that a fruit, vegetable or even animals are raised. Many people may have heard of the word “organic farming” and it mainly means the natural way of farming without the use of any chemicals like pesticides, growers, fertilizers, herbicides or enhancers and being able to be labeled as a “certified organic” farm or product would mean that you have conformed to the highest standards of organic, this may only be authorized by private organizations or the government of an Independent State.

According to Doctor Alan Greene from “Stanford’s Children’s Hospital” the immune system will not waste energy into fighting off toxins present in commercially produced fruits and vegetables if one eats organic products. Organic products help the immune system ward off disease and illnesses and are also high in antioxidants although the body has its own defense system, it can also wear out especially if one has abused their bodies, and to counter attack the toxins present in the environment, one must limit him or herself from being exposed to toxins and stress. Herbicides and pesticides that are mostly present in commercially produced food has been found out to be carcinogenic that lead to deadly cancer diseases.

The cost of organic foods is more expensive compared to commercially made foods but the benefits of eating it are far greater. Eating more organically produced foods keeps one’s body healthier that in turn will keep you from frequenting hospitals because the lesser you are to sicknesses which is one way you get to save money, you may also not need medications for sicknesses because your body is much more healthier. The mere reason that organic products cost more because it must follow the highest standards of being naturally grown and there is not much farm out there that produce organically made food, so they cost more. Of course if you want to get more quality products you have to pay more.

To make this much easier to understand let us take the example of a drinking water, all of us would think twice before drinking tap water, so of course we pay more to drink bottled water which is way more costly than drinking just tap water. Tap water of some municipalities may be safe to drink but this is not for all. To think that we pay more to drink bottled water but not on organically produced foods doesn’t make sense.

Here are some benefits of eating organic produce:

  • Ultimate health and nutritional value: facts on organic produce have 300 percent more of vitamins and minerals.
  • Organic products are tasteful which is why chefs uses this more than commercial ones
  • Lesser amount of chemicals are consumed
  • Lesser exposure to carcinogenic products
  • Environmental friendly
  • No GMO’s or “Genetically Modified Organisms”

IX. Plenty of Fruits

Fruits are one of nature’s best gifts to mankind. Fruits have many health benefits to offer not to mention has a great alkalizing effect. Fruits helps to balance sugar levels in the body and controls cravings as well. A simple banana wrapped in a romaine leaf lettuce is very healthy not to mention easy and simple to do. If you prefer you may add green fresh vegetables to your favorite smoothies like celery, romaine celery, parsley or kale to make it more nutritious and healthy.

The Raw Diet program enforces one to drink more water than they normally do, your body would want more water and fruits coincidentally contain water which is good. Fruits are also rich in vitamins and minerals which help a lot in maintaining a healthy body. A noticeable effect also of the raw diet is you may crave more fruits than you usually do, another way to stay healthy.

X. Plenty of Greens

It was said that nutritionist find green vegetables an interesting topic that they even argue and discuss it among themselves. Many people may take green leafy vegetables for granted and just put it on the side of their plate or throw them away but in fact these are one of the most healthiest foods are around, it has the main percentage of essential minerals for each calorie of any type of food.

In the raw diet program it is very much recommended to eat digestible food like the green foods- celery, lettuce, sprouts and unsweetened fruits like tomatoes, cucumber, zucchini, red bell pepper and summer squash. Some green vegetables are quite difficult to digest like cabbage, collards, broccoli and kale, this may be softened if you marinate them in olive oil, lemon juice and sea salt so it can be easier to digest.

Another remedy that you may do to help you digest those dark green vegetables is to make them as juice extracts and drink them like your home made smoothies, couple of glasses of it will make you feel stuffed. People who are always “on the o” may also bring with them dehydrated green foods as part of their supplements, it is convenient and easy to bring anywhere.

XI. Raw Foods For Calcium – Not Dairy Products!

Dairy products are found to have a mucous forming effect to people. These are packed with cholesterol and saturated fats. Some effect of eating dairy products to some people is having a cold or allergic reaction. Undigested lactose and acid in pasteurized milk is often the breeding place of some bacteria that when consumed can greatly affect the intestines of the body.

Interesting facts about milk is that humans are the only living animals on the planet to drink it and what’s more is that from the milk of other animals. Dairy industries around the planet are one of the richest businesses with lots of other products that can be made out of milk like butter, cheese and milk.

Traditionally, we have all been raised to believe that calcium found in milk can help reduce bone related problems like osteoporosis but here is the fact: not a single study has been found out that proves consuming dairy products can help prevent osteoporosis, in fact many doctors and medical experts agree that high levels of protein in dairy products actually leaches the calcium from one’s body.

In related studies, countries that consume more dairy products were actually found out to have the most related cases of osteoporosis, so the saying that milk is healthy for bone building is just a bunch of lies, just a marketing strategy to encourage consumers to buy dairy products.

Arthritis is also another disease that most elderly people suffer from and it was found out that once you stop eating dairy products the lesser they are to be prone to arthritis and other bone problems. So better think twice about drinking your glass of milk.

Raw diet program is still the best way to get calcium for your body. Calcium can be found in many fruits and vegetables like nuts, seeds, kale, cabbage, kelp, seaweed, broccoli, watercress, collard and mustard greens and many more. These foods also offer other nutrients like magnesium, manganese, chromium, selenium and others. An alternate that you can have as your milk in your cereals is the almond milk, a very delicious and healthy milk rather than cow’s milk.

Keeping Up!

Here are some few tips as you go through the transition of the raw diet:

  1. Chew properly, make sure that the food is well grinded.
  2. Avoid drinking water before and after your meal as water may dilute the body’s digestive enzymes. If you do need a drink then sip just a small amount of water mixed with lemon extract. The perception that drinking water before a meal will make you stuffed is all wrong except if you eat dehydrated foods which has its water removed.
  3. Begin this diet gradually, do not rush over it. Take your time.
  4. Never experiment and combine foods that should NOT be combined as this may only have adverse digestion effects on your body.
  5. As previously mentioned for easier digestion blend your food or puree them, like when eating apples, this can be made into a smoothie or a drink that you can easily drink same with easy digestion and absorption. Salads may also be made as a smoothie just with the right food combination with it.

So in general, it’s all about your food choices, it’s all up to you to choose which path you take. One path is the Standard American Diet or the other path which is the Raw diet and with each small step that you take, you can either advance to becoming healthy and staying healthy or you get stuck up at your current position. The steps are not easy to take but it’s a sacrifice that one has to take in order to have a healthy and stronger body.

3 Christmas Health & Fat Loss Strategies

With Christmas Eve, Christmas Day, New Year, all happening around
the corner, I’ve put up a list of 3 different strategies that you
can use to control weight gain and protect your health.

Strategy #1: Don’t Overeat

The holiday party is going to be really exciting, with lots of
foods set up on the table, maybe a turkey, ham or some other
delicacies.

I’m not going to force you not to eat these foods. You can eat if
you want but just don’t overeat.

You see, when you overeat, your stomach have to work harder
to digest the foods, and may cause multiple damages to
various parts of the body.

One of the immediate effects of overeating is bloatedness. I’m sure
you know how it feels like and sometimes it would worsen and cause
upset stomach, mood swings, or even diarrhea.

So do your body a favor by eating till you are around 80%-90% full.

One tip you can do to avoid overeating is to arrive at the party
“half full”. Eat something healthy before the party so you won’t
show up with your stomach growling and mouth salivating.


Strategy #2: Avoid Holiday Drinks

In most parties, there will be lots of different holiday drinks
like orange juice, red wine, beer, coca cola, and many more..

The problem with these drinks are that they are usually full of
sugar, and they are highly acidic.

When you drink them together with your foods, it would tilt the
body pH level to the acidic range. Besides that, drinking these
drinks would dilute the digestive juices in your stomach that are
essential to digest the holiday feast.

One tip to avoid these holiday drinks is to go for plain water or
natural fruit juices that are prepared on the spot.

Strategy #3: Increase Your Stomach’s Digestive Enzymes!

Digestive enzymes are extremely important to help your digestive
systems to digest foods effectively.

You might be thinking, how am I going to increase my stomach’s
enzymes?

Of course the easiest way is to get some digestive enzymes
supplements or pills. They can work very effectively to boost your
digestive system.

Another way is to eat slowly, chew more, and savor the flavor. When
you chew slower, foods are broken down into smaller pieces which
help the stomach to digest these foods easier.

There are more saliva being released when you chew your foods more.
Do you our saliva are natural digestive enzymes?

That’s all for the 3 Christmas Healthy & Weight Loss Tips..

I wish you a Merry Christmas! And have a memorable and happy holidays!

Metabolic Types and Your Dietary Needs

My friend, who is a mother of two and in her early thirties, eats meat like a man twice her size. She can devour one large T-bone steak and still manage to gulp down some side dishes in one sitting. What is surprising is that she doesn’t gain much weight with eating so much meat and her regular check ups reveal no health problems whatsoever. If I ate as much meat as she does, I’d feel nauseated.

Then there are the various diet fads in the market that can leave you quite confused. Which diet should we really follow – the high fat, high protein and low carb diet or the low fat high carb one? And seriously why do the so-called health experts and nutritionists contradict one another? The key to all these is metabolic type.

We all know that as human beings, each one of us is different. We are all unique. Well, that rings true not only on our personalities and physical appearances but also on our biochemical make up. The truth is we all have different metabolism. When you hear of testimonies and stories about some people who found success on a particular diet, you usually don’t get to hear about the others who did not, the 30-50 percent who never benefited at all. The fact is, no one diet is right for everyone.

That’s because we are all biochemically different. Our bodies function and react best on different mixtures of carbohydrates, proteins and fats. So what works for Jane may not necessarily work for you and what’s worse, it could even adversely affect your health. You might want to ask then – how can we figure out the right combination of carbohydrates, proteins and fats that would be perfect for you? First of all, you need to establish what your metabolic type is.

There are of course, basic guidelines on nutrition that we all need to follow to be in the pink of health such as taking the following: plenty of fruits and veggies, good quality protein from fish, animals and vegetable sources, and unsaturated fat.  Now, what differentiates people from one another is the proportion or quantity of fats and proteins versus carbohydrates that that we need, for us to maintain a balance diet. There is after all, a perfect diet based on your metabolism.

There are three metabolic types and you will fall under one of these categories: the “Protein Type” or Fast oxidizers, the “Carb type” or slow oxidizers and the “Balanced type”.

The Protein Type

My friend who I mentioned in the beginning of this article belongs in this category. People in this category are fast oxidizers meaning they need protein in their every meal.  They thrive on high fat and high protein diet. Further, they need to have three full meals a day. If by chance they skipped a meal, they would soon become jittery; feel faint, depressed or irritable. Fast oxidizers are basically carnivorous and cope badly on grains. Given a pasta or noodle dinner they would easily feel hungry in a short time. Now, as regards their personality, protein types are usually fast thinkers, often busy and high achievers. They are driven but tend to be stressed most of the time.

The Carb Type

People who fall under the Carb Type are Slow Oxidizers so they tend to be better off on less fat and protein. They are the opposite of the Protein type. If they consumed a lot of fat and protein during a meal, they would then feel lethargic and tired. These people are better at shifting to a vegetarian diet. They also fare well on lighter meat and fish such as chicken and fish. They can take in more grains than the Protein Types and can skip a meal without any adverse reaction. Forgetting to eat, which is unthinkable for a Fast oxidizer, is quite alright for the Carb Types. In terms of personality, Slow Oxidizers are generally laid back and easygoing and are less stressed than the Protein Types. But they tend to suffer from lethargy and occasional blues or depression as well as apathy.

The Balanced Type

The last classification of metabolic type is the Balanced Type. People in this category can eat varied kinds of food. They are the most flexible of the three types as they can do well on lower fat and protein meals as well as the higher fat and protein ones. Generally speaking, what they eat doesn’t have much of a difference to the way they feel. They are the classic omnivores as they can eat from a wide range of foods. Like the Carb Types, they can also miss a meal but they will feel the effects more than the Slow Oxidizers. Personality-wise, people under the Balanced Type category are generally happy and relaxed.

Does Green Tea Have Caffeine?

Green tea is made from the leaves of the Camellia sinensis plant, applied to heat either by cooking or steaming ( instead of fermenting) to minimize oxidation. The components of green tea catechins ( antioxidants) are very unique and contain concentrated epigallocatechin-3-gallate, better well known as EGCG. It is popular for its myriad health benefits such as fighting off cancer, lowering bad cholesterol, preventing potential strokes, preventing diabetes, speeding up metabolism, burning fats, and so on. No one can dispute that green tea has become the regular drink for health enthusiasts across the world. Nevertheless, regardless of its compelling health advantages, many argue that its drawback is the caffeine content. Caffeine is a stimulant to the central nervous system and heart that increases blood pressure.

Comparison of Green Tea in Different Beverages

For every eight ounces of green tea, it is estimated that you can get 20- 30 mg of caffeine. Coffee has 40-170 mg of caffeine in a five-ounce cup; cola has, 30-60 mg of caffeine per 12 ounce can: black tea has 25-110 mg of caffeine per eight ounces; and white tea contains 6-25 mg of caffeine per eight ounces.

Unlike other caffeinated beverages with side effects of nervousness, palpitations, anxiety, restlessness, insomnia, and headache, green tea provides a steady, gentle stimulation. Its compound L-theanine is an amino acid, which, according to research, is considered a caffeine antagonist with calming effect on the brain that can offset the effect of the caffeine.

Health Benefits of Green Tea

Needless to say, green tea is a better alternative to other caffeinated beverages. Here are some of the conclusive results on as to how green tea is beneficial to health.

  • With its powerful antioxidant component, it can inhibit cancer cells from thriving without harming the healthy cells.
  • It is helpful in lowering LDL or bad cholesterol levels and prevents development of blood clotting such as thrombosis, the primary cause of stroke and heart attack. It reduces absorption in the digestive tract and increases the rate of excretion. Green tea also prevents the conversion of LDL cholesterol plaque, which builds up and blocks the arteries.
  • More researches has found how green tea can help people lose weight. According to “Clinical Nutrition” published in American Journal, green tea extract can burn more calories as it can speed up metabolism and suppress the appetite with the effect of caffeine.
  • Moreover, green tea has bacteria-destroying capabilities to prevent food poisoning and tooth decay. The Journal of Periodontology stated that drinking green tea may decrease indicators of gum disease. It is also surprising that fluoride, which is well known for its protection against cavities is found in green tea.
  • Green tea boosts the immune system. In a research conducted at Women’s Hospital in 2003, the theanine in green tea boosted the gamma delta cells that form our innate immunity. In a study conducted on coffee drinkers and green tea drinkers, blood samples showed that production of anti-bacterial proteins was higher in green tea drinkers.

Reducing the Amount of Caffeine in Green Tea

If you think you cannot handle the amount of caffeine in your favorite green tea, you can take the following measures to enjoy your green tea by lowering the side effects of caffeine.

  • Remember that younger tea produces more caffeine, so you better know your green tea! Buy loose green tea leaves, rather than teabags. You can get the same quality but with less caffeine. Research conducted at Auburn University found that broken pieces in tea bags produced more caffeine than what is released in loose green tea leaves.
  • Do not brew your green tea with boiling water as it destroys the catechins and polyphenols, the antioxidants that provide its health benefits.
  • Another tip is to throw away the first infusion when you dissolve the tea compounds in hot water after steeping the tea for 30 seconds. By doing this, you can release the 80 percent caffeine. You can diffuse your green tea up to three times but do not over-steep the tea, for it may produce a bitter taste. Drink it while it’s hot.
  • If you do not want to bother with the process of lowering the caffeine yourself, you may purchase a decaffeinated green tea, available in the market.
  • Lastly, reduce your consumption of green tea to one or two of 8 ounce servings a day.

“Alkalize or Die” by Dr. Theodore A. Baroody Review

I came from a family of “happy eaters”. You know the kind where every meal is like a party and people eat and talk at the same time. We ate a lot and talked a lot during meals. Maybe because we were a big family, that’s why. Anyway, by the time I was 17, I had hyper acidity and high cholesterol. I tried to go on a diet and go with less sugar and meat. By the time I got married, my stomach pain was bothering me a lot and my blood pressure was constantly fluctuating.

When I first heard about the alkaline diet, I got curious and started to research about it. I also started drinking alkaline water which in itself was helpful in treating my stomach pains. While surfing through Amazon I came across Dr. Baroody’s book “Alkalize or Die” so I decided to give it a try.

At first, I found the book boring with all of Dr. Baroody’s rambling about his experiences and beliefs. Most of the time he didn’t present any references to support his statements in the book. I did try to continue reading with an open mind because as I understood it, Dr. Baroody came up with the theories and principles in the book after many trial and errors. I believe it was more a personal journey for him than a scientific one. However, it would have been easier to digest all his theories if he had presented more hard evidences instead of “feeling” statistical data.

What I do appreciate about the book is his approach to healthy living with each individual’s unique biochemistry in mind. He acknowledges that each person may experience varied results with each dietary preparation. This principle of individual metabolism has long been held by many health practitioners in the past and had been the topic of scientific discussions for a long time now.

On the other hand, I am very uncomfortable with his propensity to present metaphysical teachings of eastern mysticism as facts.  Although Dr. Baroody did express that his viewpoint is founded on healing philosophies from the ancient Chinese, Tibetan, Hindu and Greco-European, it would have been easier for me to be keep an open mind if he had dealt with this issues more as a gray area that needed more studies or a belief system that affects people’s health and healing process so much like a placebo.

One example of this metaphysical belief of his that I found really hard to swallow can be seen when he advised people to stop eating red meat as “the destructive emotion of slaughter is assimilated by the person who eats flesh.” (pg. 63). No matter how hard I try not to, his explanation abut why red meat is bad sounded too fantastic for me. I’m sure many people would also find this as “too spiritual or religious” more than “scientific.” Anyway, everybody knows why too much meat intake is bad. One word – cholesterol.

I do agree with him though that sugar is poison. What with diabetes now on the rise in the country. Sugar and other sweeteners are very pervasive in our society nowadays and I don’t think that the existence of so many illnesses now is just a coincidence.

But what I think really saved this book and made it worth buying is Dr. Baroody’s chart of foods with a corresponding rating to show their acid-forming or alkaline-forming properties. His list is exhaustive and easy to understand. The author used his own pH scale that he had developed. Dr.Baroody’s scale is on page 38 and ranges from 0.5 to 7.5 with foods having a range of 4.0 and above as alkaline-forming and below 4.0 as acid-forming.

In summary, I believe that there are real and tangible benefits to having an alkaline-based diet and Dr. Baroody’s book can help readers identify the right foods for them. But, if you read this book with a strictly scientific view, meaning you are looking for footnotes and references then this book may disappoint you. The same goes for those with s ”god” issues. This book is not about entertainment and fun too. It’s all bout diet that can help some health problems and getting back to dietary basics of eating more plant based foods.

In saying that, I have come across another literature that has also helped me plan my meals. The newsletter I subscribed at thealkalinediet.org has also helped me learn more about the pH levels of certain foods. It has also helped me plan what to buy, what to cook and even how to prepare my alkaline-based meals. It also keeps me updated about alkaline-diet in general.

If you think Baroody’s book is just too bulky for you or you are too busy to leaf through the pages of the book then you can simply subscribe to our alkaline diet newsletter below to get all the juicy alkaline tips to boost your energy level and revitalize your health.

Simply enter your first name and valid email address on the right, and you will receive your 5-day alkaline diet newsletter right away. You will discover alkaline tips, recipes, and natural articles to help you attain a healthy body. Limited to first 500 8 subscribers only!


Adjusting Your Taste Buds – Change to revitalize Your Health

Americans nowadays are conditioned to consume processed foods from the moment of birth. From infant formula, babies are then given bottled baby food. Then they graduate to snacks and sodas and so on. This may be the result of our fast lifestyle. We are so in a rush that we have no time to prepare home made foods and instead buy our meals from stores and restaurants without realizing the ill effects on our health.

But preparing healthy foods is not really as time-consuming as some would think. The main problem is our taste preference. With the abundance of processed foods now on grocery stores, the American palate has been conditioned to eat junk and unhealthy foods. The American people are now suffering from what some experts call “taste inflation”.

Taste Inflation

What is taste inflation?  It is when our taste buds are desensitized to subtle flavors. Taste inflation happens when our taste buds are so inundated with sugar, salt and MSG or monosodium glutamate, found in most if not all processed foods, that our sense of taste can no longer detect and appreciate the simple flavors of natural food.

Now as people’s sense of taste became numb, it needs more stimulation so food manufacturers add more chemical flavor enhancers in their products. We can see salt, sugar and MSG on food labels but we don’t care because our taste buds don’t even notice it.

Health Impact

Unfortunately these flavor enhancers not only desensitize our taste buds they also wreck havoc on our health. According to the National Center of Health Statistics, heart diseases, cancers and stroke are still the leading causes of death in the USA today with diabetes not far behind. Obesity among children is also on the rise. These illnesses are preventable and are usually caused by having an unhealthy lifestyle and diet.

The abundance of sugar in sodas and other beverages as well as other food items such as cookies and cakes can bring on diabetes. Not only that, sugar has been known to undermine the calcium in our bones which could lead to osteoporosis. While health experts point to the salt in processed foods as the culprit behind the rise of hypertension in the country. The list of maladies due to constant eating of processed foods goes on and on.

Adjusting your taste buds

But, there is no need to despair as there is still hope. If you are really serious about getting back in shape and staying healthy by eating right then you had better decide to adjust your taste buds. By adjusting your taste buds you will be able to revitalize your health. Though adjusting one’s palate will take time, it is quite possible and can really be done. Our taste buds are actually more adaptable than what some people would think. The key is realizing that it is possible to adjust your taste buds.

Do it gradually

Once you have made the decision to eat right and retrain your palate, realize that this doesn’t happen overnight. Most of the time, a gradual adjustment is more effective than a sudden shift. Remember that you have been accustomed to the food you’ve been eating for many years and a sudden shift may shock your palate and cause you to quit on your resolve.

For example, in incorporating more whole grains into your diet, instead of shifting to brown rice all at once, consider mixing brown and white rice together for a start or add whole wheat flour to your flour mixture a cup at a time.

You can also focus on one thing to adjust to one at a time. It may be using better sweeteners or no sweeteners at all, using less salt in cooking, adding healthy meat substitutes or more vegetables, whatever you think needs more focus on at the moment. For instance, when a housewife decided to cut down the salt intake of her family, she slowly lessened the salt in her dishes, particularly on the eggs she cooked for breakfast. Before long, her family members were eating eggs without salt and they hardly noticed it.

Use healthy substitutes

In retraining your palate, you don’t have to quit on some eating habits that have become sort of a tradition in your family. Instead of removing some habits altogether, try some healthy alternatives and substitutes. For example, if drinking instant coffee or tea has been your early morning ritual, try shifting to the more natural brewed coffee or use herbal teas instead. If you have been used to having desserts after a meal, have fresh fruits instead of those sugary cakes and pastries or if you like drinking juice with your meal or snack, a juicer can be a good investment for your health as you can make your own homemade freshly squeezed fruit juices.

Don’t force it

Some parents think that forcing kids to eat their vegetables is the best way to teach them healthy eating. On the contrary it could have the opposite effect. When your child says no, ask him to try it out first but never force him to eat it. The same is true for adults, let yourself try something new, something you know to be healthy but you are not accustomed to eating, just have a taste then move on to the next food item.

Try it again and again

The best way to introduce new flavors and new dishes to your family is by letting them try the food again and again. As some would say, you won’t really know if you like a particular food or not if you have not tried it 21 times. In retraining your taste buds, try a small portion of a food item 21 times before deciding whether you like it or not. As you branch out to more flavors other than just the salty and sweet, you will discover that some foods are not as bad as you think. From trying it out at first, you might move on to actually liking the food.

Hemp Seeds – A Breakthrough for Natural Protein?

Two thousand years ago, the Romans brought hemp to Britain. Hemp seed, a cannabis sativa, can be farmed with small amount or no fertilizer, and without any need of pesticides. It has all the amino acids and the fatty acids that the body cannot manufacture on its own (of which they are classified as ‘essential’) which are needed to sustain healthy human being. No other plant has the same amino acids in its digestible form, nor the fatty acids in a healthy ratio that meets human needs.

Hemp also has traces of calcium, phosphorus, manganese, iron, zinc, and magnesium. Hemp seeds also contain vitamins such as A, D, and K  and A rich B vitamins. They are a gluten-free food. High in both insoluble and soluble fiber, hemp seeds are consumed to treat hemorrhoids and constipation in Asia. When topically applied, the oil is of use for peeled or laser-treated skin, acne-prone, sun damaged and stressed skin.

Hemp and Protein

Although hemp is not the only one of its kind in having all the amino acids (essential ) inside its embryonic, seed it is however exceptional in quality. What makes it exceptional is that 65% of its protein is made up of globulin edistin. That is by far the highest among any other seeds and the plant kingdom.

Globulins are one of the seven types of simple proteins. Simple proteins, when hydrolyzed,  does not breakdown to non-protein. Globulins are found in animal blood and seeds. Edistins are those which are found in plant seeds while serum globulin is found in animal blood. In other words, edistins are globulins in plant. All antibodies, enzymes, hemoglobin, many hormones, and fibrogin (the one that is converted to clotting agent) are all globular proteins. They are responsible for maintaining life.

Globulin is also part of plasma. Plasma is the liquid portion of the human blood that carries nourishment to tissues of the body. Along with the other two types of protein types, the albumin and fibrogin, they make up 80% of the solids in plasma. The plasma serves as tank of amino acids that are easily available should any tissue in any part of the body be in need.

Globulin is very abundant in the human body. In fact, it ranks as third. They perform many functions inside the plasma itself. They are also in charge for the immunity of a person, both the acquired and natural. In other words, they build ‘armies’ or antibodies against antigens (invading organisms). Globulins , specifically gamma globulin, are absolutely vital to maintain a strong immune system.

Gamma globulins are further divided into five classes called immunoglobulins. Immunoglobulines are produced to battle specific antigens that attack the cells. Immunoglobulins are the first to defend our body against infection and disease. Immunoglobulins are produced by WBC or white blood cell, specifically the B lymphocyte located in the nodes of the lymph system. Antigens usually must be sifted through the body’s lymph system prior to its entry to the bloodstream.
How Protein Works

During digestion, the proteins in food are further broken down into smaller proteins called amino acids. These amino acids are reconstructed by the body to make it into human proteins that tailors the needs. The amino acids that readily available to make specific proteins is important.

There must be enough supply of amino acids to enable the body to make globulins. So even if the body has all the amino acids to prevent deficiency of proteins, it does not necessarily mean that it has enough to build armies of immunoglobulins to fight off diseases and infection. Another extraordinary quality of hemp protein worth remembering is that it does not contain phytic acid like soy. Phytic acid is an anti-nutrients that prevents the body from fully absorbing the minerals.

Hemp and Its Essential Fatty Acids

Hempseed is approximately 30–35% edible oil. Its oil that is composed of 80% of good oil, essential fatty acids (EFAs). Essential fatty acids are so named because the body is not able to synthesize them on its own. A ratio 1: 3 of Omega-6 and Omega-3, polyunsaturated fats, is perfect for optimum health of the heart and boosting the immune system.

Omega-3. Omega 3 is credited with eyesight and brain in fetal development. It lowers cholesterol levels, stabilizes the heart’s irregular beating, and reduces pressure of the blood. It is also advantageous against blood vessel and heart disease because it can lower triglyceride and cholesterol levels. Omega-3 also works as blood thinners naturally. By reducing the consistency of the blood, complications such as strokes and blood clots are prevented.

Omega-3 can be transformed into leukotrienes and prostaglandin, a substance that decrease pain and inflammation. Lupus,  Raynaud’s disease,  rheumatoid arthritis, and other immune deficiency diseases is found to be improved. In clinical study results, those suffering from inflammatory diseases said to have improved their cases of tenderness, swelling, joint stiffness, and overall fatigue.

The brain, which is 60% fat, is in need of omega-3 in order to be able to function properly. Researchers have found a connection between low presence of Omega-3 in the body and mood disorders. It appears that, omega-3 help normalize problems on mental health because it strengthens the inter-neural connections in the brain.

History of Hemp

It is clear that hemp has been around for a period of time. It could even be one of the crops that was first cultivated. Hemp was used for making paper, clothes, and ropes and oil for lamps.

Galen in the second century recorded that hemp seeds were fried and were eaten with the desserts. In 1950?s, The mothers of Soho tribe of South Africa serve up the ground hemp to children when they are weaned. The dish is called meali-pap. In India Hemp is pressed to supply as table oil, and in Russia,  hemp is made into a kind of margarine or butter.

In Europe, monks were once made to eat hemp daily, whether in porridges, gruel, or soups.  The Lithuanian and Polish people prepared soup from hemp seed called semieniatka. It is for the spirits of their dead relatives who come to visit them during Christmas Eve. The Latvian and Ukrainian people made an offering similar to that on the day celebration of Three Kings. In China, farmers in the north consume hemp seed. The seed  is even listed as food for famine during  the end of the World War II. Hemp seeds were also utilized on two famine incidences in Australia during the 19th century.

Hemp in the Kitchen

For thousands of years, hemp seed was used as a source of nourishment. It can be ground, roasted, or used as flour for hemp cake and protein powder. Hemp products range from cereals to tofu, frozen waffles, to butters or spreads for crackers and bread. Sprouted hemp seeds or its fresh leaves are also used in salads. De hulled or whole, a handful of hemp seed can be blended with juice and fruit of your choice.

Hemp seed can be used to produce a nutritional non-dairy drink and hemp milk. Four cups of water and a cup of hemp seeds is a perfect blend, which is tastier when refrigerated. Baked goods can use its nutty flavor to taste. Its unrefined and cold-pressed oil is available in food stores that support good health. Because it is not a saturated oil, it should be chilled or frozen and should be used according to the expiration date. A tablespoon a day of hempseed oil can provide the nutritional requirement of EFAs in humans.

Compared to flaxseed oil, the oil from hemp does not cause a deficiency or imbalance to other EFA even when used continuously. Hempseed oil has a comparatively low smoke point and should not be used for frying. The oil can substitute olive oil in salads.

Kopi Luwak Coffee – The Healthiest Coffee?

You’ve never had a cup of truly rich and strong coffee with an aroma to die for, unless you’ve tried Kopi Luwak coffee. Since the Kopi Luwak has been introduced (even featured in the Oprah Winfrey show!), the demand for this rare and flavorful coffee has been incredible.


What makes the Kopi Luwak so talked about? Is it the process involved in producing the Kopi Luwak coffee beans? The expensive price for which it is sold? Or simply its exceptional taste? There are several questions surrounding Kopi Luwak coffee—and you might be pleasantly surprised with the answers.

What is Kopi Luwak Coffee?

The popular Kopi Luwak coffee is exported from Sumatra, one of Indonesia’s 13,677 islands. Kopi is the local Indonesian term for “coffee”, while Luwak refers to a mammal highly responsible for its production.

Kopi Luwak has a very smooth profile, and can only be lightly roasted. Unlike other coffees, no caramelization of the sugar in the beans. There are several Kopi Luwak coffee blends, such as Arabica, liberica, and excels, all depending on the cherries eaten by the civet. The taste may vary, but the aroma and lack of bitterness are stable features of all Kopi Luwak blends.

And the taste? Coffee enthusiasts and connoisseurs have been raving about how truly unique and delicious the Kopi Luwak is. It has less of the bitter taste most strong coffees have, and the fusion of chocolate and caramel is not something you’d find in any other cup of brewed coffee. You don’t even have to add any other sugar or spice to enjoy this great-tasting coffee!

Where does it come from?

So how does a gourmet coffee imported all the way from Indonesia manage to be so famous? Perhaps it’s because the process involved in producing Kopi Luwak is a highly complex, not to mention unusual, one.

A local Indonesian marsupial, the Luwak, is responsible for the production of Kopi Luwak. The Luwak is an Indonesian term for the Asian palm civet found in Sumatra.

What’s can a civet, a mammal that looks like rat, possible have to do with making Kopi Luwak? The civet would find the ripest and freshest red coffee berries, and eat them. The berries would then pass through its digestive tract, going through a series of chemical processes for around a day and half. The processes involve the civet’s stomach acids and enzymes fermenting the beans.  Research shows that the germination process of the beans are responsible for lessening the bitter taste of Kopi Luwak.

When the civet defecates in clumps, the beans are still intact with even layers of juice from the coffee cherries. The beans are then gathered, washed, and sun dried just like all the other coffee beans. Unbelievable as it may sound, that’s how you have the rare Kopi Luwak beans, ready to be brewed!

Why is Kopi Luwak Coffee so expensive?

If you think a cup of coffee in your favorite coffee shop is far too overpriced, then you’ll probably be shocked to find out how much a cup of Kopi Luwak can cost you. Touted as the most expensive coffee anywhere in the world, Kopi Luwak beans sell for as much $600 per pound, with an average of $300 per pound. The Vietnamese weasel coffee, a special variety, can be as expensive as $3000 per pound.

A cup of Kopi Luwak coffee would cost $30 to $90 a cup. It is sold in variety of places around the world, from the US to London. As the publicity for Kopi Luwak heightens, more coffee shops are beginning to sell them in different sizes.

The price of Kopi Luwak has got many people asking: what makes it so expensive?  The strange and difficult process of making Kopi Luwak beans is the reason behind its high price. From the difficulty of gathering beans to making sure that it is extremely clean before being sun dried, making Kopi Luwak is definitely a challenge. Its rarity also contributes to its expensiveness—only around 500 to 700 pounds of Kopi Luwak beans is produced annually!

Where can you buy authentic Kopi Luwak Coffee?

Unfortunately, there are several cheap imitations of Kopi Luwak coffee that are sold at extremely low prices. Some are even sold at the same price range, but taste nowhere near as good as authentic Kopi Luwak coffee. How can you protect yourself from fake Kopi Luwak coffee?

Just because you’re buying coffee from an Indonesian institution or a company certified by the government of Indonesia itself doesn’t mean you’re buying authentic Kopi Luwak coffee. Spotting fakes requires careful scrutiny.

For one, refrain from buying Kopi Luwak at extremely low prices. Also, you might want to stay away from blended Kopi Luwak coffee—more often than not it only includes 1-5% of Kopi Luwak. You shouldn’t believe in wholesale Kopi Luwak. With the scarce production of Luwak beans, there’s no chance at all that it can be mass produced and sold. Lastly, shy away from companies that have a no return no exchange policy. Once you find out that you’ve just bought fake Kopi Luwak coffee, there won’t be anything you can do about it!

Coconut Sugar – Is It Really Healthy?

Staying healthy and looking good is one way of living life to the fullest. A quick review  on sugars and how they function in the body is a good way to evaluate if you are in fact staying healthy and not just looking good.

About Sugars

There is one basic function of sugar in the human body: to provide energy. Sugars are mostly derived from carbohydrates. These carbohydrates are then converted into glucose. This glucose will further be split into smaller compounds before it can serve as energy for our body. Muscular system and central nervous system need glucose in order to function properly.

There are two types of carbohydrates: complex and simple. Fruit sugar (fructose), table sugar (sucrose), milk sugar (lactose) and several other sugars fall into the category of “simple sugar”. Fiber and starches fall into the “complex sugar” category. Vegetables, peas, oatmeal, beans, rice and bread are just some of the example of complex sugar sources. They take longer time to be digested and the body needs more time to convert them to glucose and be released in the blood.

Some Sugars “Are More” Equal Than Others

Coconut sugar is far better than other sugar. The calorie content in coconut sugar is almost the same to that of regular table sugar. On a scale of 0-100, the Glycemic Index (GI) index of coconut sugar is 35, which is very low. The GI is simply an index on how fast a certain sugar (or food for that matter) raises glucose level in the blood within 2-3 hours within consumption. Glucose, when used as a reference point, has a GI of 140 (which is pretty high). Because of its taste being similar to that of brown sugar and nutrients, coconut sugar is recommended in baking, cooking, tea and coffee in 1:1 ratio. Changing to low GI sugar that can slowly ooze glucose level into your bloodstream can give you a balanced energy.

There are some other benefits of incorporating low GI sugar in the diet. These are the following:

  1. People lose much easily and can manage weight.
  2. The sensitivity of the body to insulin is increased.
  3. Management of diabetes is improved.
  4. The threat of heart disease is reduced.
  5. Cholesterol levels in the blood is improved.
  6. Hunger pangs is reduced and you’ll feel fuller longer.
  7. Physical endurance is prolonged.
  8. Carbohydrate stores after exercise is re-fueled easily.

The Notable Nutrients in Coconut Sugar

The micronutrients in coconut sugar are notably higher probably because it is less processed than white or brown sugar. Some of these vitamins and minerals are worth looking into…

Nutrients. Potassium, zinc, iron, and magnesium are found to be high in coconut sugar. Zinc is ten times higher in coconut sugar compared to that in brown sugar. The magnesium content is four times higher while iron is twice higher. In addition to this, it also has traces of vitamins B6, B3, B2, and B1.

Amino Acids. There are 16 types of amino acid found in coconut sugar, the highest of which is Glutamine. Glutamine is useful in treating serious illnesses, trauma, injury, burns, wound-healing for post-operative patients and for countering the side effects of cancer treatment such as chemotherapy.


Inositol.
Inositol is the most abundant vitamin in coconut sugar. Inositol can reduce the need for pain medication for patients. Edema, resulting from the scald burn treatment, is also reduced. Symptoms of diabetic neuropathy are found to be reduced when inositol is administered. Inositol,  because of its positive influence on the central nervous system and in healthy cell production, is further recommended for treating anxiety, neuropathic disorders, and depression.

How Coconut Sugar is Made

Coconut sugar is mainly produced in the Pacific region where coconut trees are abundant. The coconut sugar is not extracted from the nut but from the coconut toddy or the sap. The traditional extraction of the toddy is an art and is passed down from generation to generation of coconut toddy extractors. The unopened spadix is sliced thinly and is left to ooze in the traditional container made of bamboo. The cleanliness of the container and the harvest time plays a crucial role to be able to extract the sugar. Harvest must be done every 4 hours. The toddy is then boiled ( it is also important that the wok has never been used other than coconut-sugar making) and is stirred constantly until all the water content in the sap evaporates and sugar granules are formed (coconut honey is produced when the sap fails to produce granules).

Coconut sugar has a subtle taste of caramel and is sweet like that of a brown sugar. However, since coconut sugar is not highly processed, the flavor, sweetness, and color can differ depending on different factors such as coconut species used, season or time it was harvested, the place where it was harvested, and even the way the “sap” or “toddy” was reduced.

Chia Seeds – a Superfood in Your Kitchen?

Chia” , a word that means strength, is of Mayan origin. Since 2500 BC, these ancient energy-packed seeds which were then more precious than gold, have been a main food for the American Natives. The Southwest Indians would consume nothing but Chia seeds dissolved in water as an energy food, and would traverse the Colorado River to the Pacific Ocean on foot to trade their products. The Aztecs on the other hand deemed it to be enormously valuable for healing – from cleaning the eyes, to aiding wound-healing. It was also used to ease joint pain and was applied topically. Aztec warriors would eat Chia during hunting trips.

Health Benefits

Chia is not declared as a superfood for nothing. Here are the qualities and nutrients found in Chia that make it precious more than gold four thousand years ago until today.

  • Hyprophyillic Property.  Chia can soak-up up to 12 times its weight in water. This property can aid in maintaining the body’s hydration and also balance the electrolyte level in the body. This is therefore an ideal food for athletes since it enhances endurance and alertness. When dissolved in water for at least 30 minutes, Chia will form a thick gel. This gel formation will block the enzymes for digestion and will slow down the sugar conversion from carbohydrates. This gel-forming ability is very beneficial for diabetics who need to keep watch their blood glucose level. This is also helpful remedy for those who are experiencing heartburn, but without any risk of harmful side effects.
  • Antioxidant. This super seed is a seriously potent antioxidant, 3 times more than that of blueberries. Antioxidant helps the body in fighting diseases and defying age naturally.
  • Fiber. Chia is one of the best sources of natural fiber. Fibers can cleanse the digestive tract and the bloodstream from bad cholesterol. This will enable the absorption of nutrients more effectively and promote regular bowel movement. Because of this, fibers from Chia can also promote weight loss and is ideal for dieters.
  • Omega 3 and 6 Fatty Acids. Chia can provide a healthy balance of Omega 3 and Omega 6 fatty acids, two of the many essential fatty acids that the human body cannot produce on its own. These essential fatty acids help keep the heart healthy. These are also important for normal brain function, avoiding depression, and promoting general health. The high amount of good fat in Chia seeds makes the bugs wary of touching it, thus making it unnecessary for any chemical or pesticide intervention.
  • Protein. The protein in Chia seeds is already complete. No other grain or seed contains as much as protein as Chia. In fact, it contains twice the protein of any other grain or seed. The protein in Chia seeds is more digestible and more absorbable in the body. Protein is essential in building and repairing tissues which include bone, muscle, cartilage, nails hair, and skin.
  • B Vitamins and Calcium. These minute black seeds contain large amounts of B vitamins and calcium. Compared to milk, it contains 6 times more calcium. Calcium is responsible for maintaining healthy bones and teeth.
  • Iron. Chia seeds have 3 times more iron content than spinach. Iron is necessary for carrying oxygen to all parts of the body.
    Boron. Chia seeds also contain boron. Boron enhances the absorption and the metabolism of calcium, magnesium, manganese, and phosphorus which essential for muscle and bone growth. Boron can also help in increasing the natural estrogen level in the body.

How to Prepare Chia Seeds

The seeds are very easy to use and store. Because they are odorless and tasteless, they won’t go bad. A tablespoon of Chia can be dissolved in glass of water, coffee, milk, or juice. Let it sit for about five minutes, stir, and then drink.

Making Chia seeds into a gel is also a common way of preparing it. Put 1/3 cup of Chia seeds into any container with 2 cups of water. Whisk the mixture briskly and let it sit for 5-10 minutes. Sealing it and refrigerating it makes it last up to 3 weeks. You can then add it to jellies, jams, milkshakes, peanut butter, nut spreads, cold or hot cereals, smoothies, mustard, yogurts, barbecue sauces, catsup, tartar sauce, or anything that you will like putting Chia into.

You can also ground them into a powder and use them for cooking or baking. Extreme heat or cold does not affect the nutritional value nor the taste of the Chia seeds. 1-4 tablespoons a of Chia a day is the recommended dosage.

Clinical Facts on Chia Seeds

On Diabetes. Research made in St. Michael’s Hospital, Canada has concluded that Chia seeds considerably reduced the risk of cardiovascular problems for people who have type II diabetes. Systolic blood pressure reduction while maintaining blood glucose level was significantly observed. Vladimir Vuksan, the Head researcher said that adding Chia to any food will improve health significantly.

On Cholesterol Level. Chickens and other livestock were fed with Chia as an experiment in the University of Arizona Chia seeds were fed to. It was observed that the lipid content of the products produced was significantly lowered. As a comparative study, the same was done using flax seeds. The result was there were fewer eggs produced. And when fish oil was used, the eggs were fishy flavored. Neither problem was met when using Chia seeds in the research. In another study, rats were fed with Chia seeds for 30 days. Cholesterol levels and other heart disease risk factors were significantly reduced in rats.

Celebrities Diet Secrets – Alkaline Diet

It’s no big secret that an alkaline lifestyle can do wonders—from helping you lose weight and making sure you stay healthy. The alkaline diet is so effective that even celebrities have committed to it. If you had any doubt about the effectiveness of the alkaline diet, then maybe you’d be convinced by the inspiring stories and unsolicited endorsements of these famous celebrities.

Gwyneth Paltrow has Never Felt Better with Alkaline Diet

The latest celebrity advocate of the alkaline diet is none other Gwyneth Paltrow. She was featured in the Evening Standard just last April, and she talked about the weight loss benefits of the alkaline diet.


In an interview in the May cover of Self magazine, Gwyneth says that she never thought she’d be “considered to have a good body.” Before sticking to her alkaline diet, she was bony on the top and a bit heavy on the bottom. This, however, changed when she underwent rigorous training sessions and a diet overhaul. Her diet now consists of coconut water, raw almonds, and juices among other alkalizing foods. She stays away from pasta, bread, and potatoes—generally white flour foods that are high in carbs and acidc. Pasta and bread are highly acidic, while potatoes are mildly acidic.

Was her alkaline diet worth it? Well, she’s 38, has a great body, and is looking better than ever! Even Gwyneth herself recognizes the transformation she has undergone as she shares, “I saw a shot of myself in Barbados and was, like, all my hard work paid off.”

Kirsten Dunst’s Secret?

We all know Kirsten Dunst as the girl next door who fell in love with Spiderman in the movie trilogy. When she recently made the headlines with her Best Actress Award at the Cannes festival, people couldn’t help but notice how much more glowing she looked like.

Her secret? A strict alkaline diet of 70% alkalizing foods and 30% acidic foods. She avoids processed foods, grains, cereals, and fish—and keeps a healthy amount of fruit, vegetables, soya, and green tea in her diet. Her diet is complemented by an hour and a half of exercise four days a week. Her exercise regimen includes jogging, swimming, weight lifting, and stretching to wrap up the session.

The result is inspiring. From a woman who’s had some of the most unflattering paparazzi photos in the recent years, Kirsten Dunst is looking a lot brighter and more sensual.

Cooking Guru Rachel Ray is also on the Alkaline Diet


Count Rachel Ray, a renowned cook and host of the Rachael Ray Show, among the celebrities who are committed to the alkaline diet. Recently, a lot of people have noticed that she has lost a lot of weight. Back then, she had been losing weight a couple of times, only to regain it back. This time though, it seems that she’s finally found the secret to staying fit.

The reason behind Rachael Ray’s fantastic weight loss, she says, is the alkaline diet. Yes, even cooking gurus like Rachael can lose weight and enjoy food at the same time, with the right diet and exercise regimen. Rachael herself crafted some amazing recipes that are healthy and alkalizing at the same time. As a result, she has lost all her flabs and came out with an amazingly flat belly. The transformation is nothing short of astounding.

The diet of Rachael Ray mostly consists of alkalizing recipes that she shows her viewers in her show. Looks like there’s another reason for you to wake up in the morning and learn how to cook! As for her exercise regimen, she has a personal trainer that helps with her cardio and muscle workout. She also does yoga and Pilates to keep in shape.

Billie Piper Keeps her Body Fit with Alkaline Diet

When Billie Piper gave birth to a beautiful baby boy some years ago, nobody expected her to regain the beautiful body she had before her pregnancy. That’s why everybody was pleasantly surprised when Billie Piper became even more glowing and slimmer!

No, Billlie Piper isn’t on a crash diet. Neither is she taking some dangerous pill. Billie’s fit body is all thanks to a highly alkaline diet mostly filled with vegetables and fruits. In her teens, Billie Piper struggled with anorexia in order to lose weight. Thankfully, she has found a much healthier way of staying fit—and it works! She’s never been more beautiful.

The Alkaline Diet Behind Jennifer Aniston’s Beach Body

Jennifer Aniston may well be in her 40s, but her body has only become better. In her recent film, Just Go With It, she comfortably struts and dances in just a bikini. It’s not surprising that an alkaline diet is behind her stunning body and gorgeous skin.

Hers is a low-carb, high protein alkaline diet. While she avoids processed foods and meat, she consumes plenty of vegetables and fruits throughout the day.

Jennifer doesn’t starve herself, as the alkaline diet is not about that at all. Instead, she makes sure that she eats balanced meals that are highly alkalizing and cleansing. She also works our regularly.

Isn’t it nice to know that behind the slim bodies and beautiful skin of these celebrities is the alkaline diet? These celebrities don’t have to starve themselves in order to land roles and be stars in their own right. With hard work and commitment to an alkaline lifestyle, you can be just as glowing!

Safflower Oil – Uses, Benefits & Weight Loss

What is Safflower?

According to the National Agricultural Research Institute, the safflower or carthamus tinctorius is a member of the Asteraceae and Compostiae family. It is a native plant that is said to be originated in North Africa, India, and Iran. The plant usually grows about 1 meter or 3 feet tall that is accompanied by globular capitula or flower head which is commonly seen as orange, red, and yellow flowers.  The safflower also has well-built taproots which enable it to flourish even in dry climates.

Uses of Safflower

According to the Origin of Cultivated Plants, safflower is traditionally used for its seeds which are used for medicines, making dyes, and flavoring foods. Weiss (1971) has also noted that the safflower dye was also use to color silk and cotton. According to the Domestication of plants in the old world, safflower is occasionally used in cooking as an alternative for saffron.

The following are some other uses of safflower as noted in the Safflower book, written by Li Dajue:

  • Treats menstrual problems
  • Cardiovascular diseases
  • Diminishes pain
  • Reduces swelling
  • Lowers high blood pressure
  • Improves blood circulation
  • Reduces total cholesterol and increases HDL cholesterol
  • Decreases platelet aggregation

In addition, the book also discussed the possibility of safflower to be an effective treatment for the following medical conditions:

  • Sterility
  • Sciatica
  • Rheumatism
  • Respiratory disorders such as chronic bronchitis and whooping cough or pertussis.
  • Spondylosis
  • Osteomyelitis
  • Costochronditis
  • Concussion
  • Vitiligo
  • Acne
  • Laryngitis
  • Pharyngitis
  • Myopia
  • Leukemia

Furthermore, the plant has also been grown mainly for its oil which is extracted from the safflower seeds.

Safflower Oil

The Department of Agronomy in Plant Genetics and Entomology at University of Minnesota has noted that the safflower oil is colorless and flavorless oil that is derived from safflower seeds. The safflower oil is also stable which does not change even in a low temperature level.

The safflower oil has the highest level of polyunsaturated and saturated ratios in all types of oils that are available in the market today. It was also noted that safflower oil has a similar nutritional level with olive oil, but the latter is much more expensive. In addition, the safflower oil is also rich in oleic acid, omega 6 fatty acids, and vitamin E.

Furthermore, it was also noted that the safflower oil can be extracted from its seeds through mechanical and chemical process. In mechanical process, the safflower oil is extracted by a natural expeller. In this way, all the natural ingredients of the safflower oil are retained. On the other hand, the chemical process uses certain chemicals to extract safflower oil from its seeds. However, this process removes the essential nutrients that are found in the safflower oil. In addition, this type of safflower oil process can result to contamination due to chemicals that may result to negative effects on the person’s body. Because of this, the general public should be aware and check what method is used in preparing the safflower oil located at the nutritional label before buying the product.

Uses of Safflower Oil

Traditionally, safflower oil is useful for paints, coatings, alkyd resins, cooking and cosmetics. According to the encyclopedia of nutrition and good health, the safflower oil is non allergenic which makes it ideal for cosmetic use. Safflower oil is also rich in oleic acid that can lower the LDL cholesterol level. This idea was supported by International Plant Genetic Resources Institute. It was noted that the safflower oil is not only use for cooking and cosmetics, but it is also used for nutritional and medicinal supplements. In addition, safflower oil is also an efficient non allergenic dispersants that are useful for IV and injectable medications, infant liquid nutrition and food formulations.

Benefits of Safflower Oil

Safflower has many potential health benefits. In fact, according to University of California, safflower oil is a healthy choice for those people who have cardiovascular, diabetes, skin, hair, and weight problems. This was supported by Smith (1996), which has shown that the safflower oil has high unsaturated fats and low saturated fats that have shown potential to reduce the bad cholesterol level. In addition, many researches and studies have shown the positive effects of safflower oil as a fat eliminator. They have found out that the linoleic acid within the safflower oil is converted into gamma linoleic acid that activates the brown fat, thus losing weight.

Conclusion

These safflower’s researches and study findings add considerable evidence proving the benefits of the safflower in the area of disease prevention and health promotion. In fact, researchers from Department of Human Nutrition have noted that 1 and 2/3 tsp of safflower oil is recommended to help reduce the risk of cardiovascular diseases and other medical conditions.

Natural Food Coloring

Kids, and even adults, get tempted by delicious foods. And the first point of contact to “assess” the tastiness of the food? – visual impact! Needless to say, a little color will spice up the appearance and even subconsciously the taste of the food. But I bet that there’s a certain level of resistance to empty a bottle of artificial food coloring. For all the anti-artificial food coloring camp, below is a list of easy-to-make, and oh-so-yummy homemade food coloring.

1. Blue/Purplish

Ingredients:

Red Cabbage – Bright Blue/ Purplish Hue

  • Wash an organic red cabbage, remove the stems and chop finely.
  • Place it into a pot and add water till cabbage is fully submerged. Simmer for 10 mins or till water has turned purplish.
  • Drain the mixture. Using a fork, gently press the cabbage against the strainer to capture all the good cabbage essence.
  • For a more bluish hue, add solutions that are slightly acidic, such as vinegar, lemon or lime juice. For a more purplish hue, add solutions that are alkaline, such as green tea and baking soda. Take care not to add an overdose as the sourness or bitterness may affect the taste of the food.

Usage: For food dying, such as vegetables, flour mixture. Allow the cabbage essence to seep in for at least half an hour for non-floury mixture.

Cornflower – Pale Greyish Blue

  • Also known as Centaurea Cyanus, cornflower is a bright and vivacious flower species that is edible. It is probably difficult to spot a fresh plant or even dried cornflower petals, but it should be available in most grocers specializing in condiments.
  • Grind the cornflower to a fine powder and add a pinch of salt.
  • Very popular dye with South-eastern Peranakan or Nyonya dishes.

Usage: For food dying. Also can be used to color icing.

2. Yellow

Ingredients: Finely-Grounded Tumeric

Mix finely grinded tumeric powder with water and be careful not to stain your clothes as the stains are difficult to remove. Gives an intense yellow color with just a little tumeric. Tumeric is known to improve function, lowers cholesterol, as well as fight cancer.

Usage: Icing and Color frosting

3. Red/Pink

Ingredients:

For Non-Sweet Dishes: Beetroot

Beetroot:

  • Place fresh organic beet into a blender, blend till fine. Strain and keep the beet juice.

Usage: Food coloring, frost and icing coloring

For Sweet Dishes: Raspberry

Raspberry

  • Simmer fresh or frozen raspberry over low heat and stir the mixture gently till it thickens. Sieve to remove raspberry pulp. Add a little organic raw sugar to taste.

Usage: Food coloring, icing or frost. Extremely pretty when used with confectionery.

4. Green

Ingredients: Dried green tea powder, spinach juice

  • Using organic fresh spinach, remove stalk, and juice the leaves.

Usage: Icing, color frosting

Alkaline Diet Plan

For many years, our diets have become more and more acidic due to daily consumption of sugars, caffeine, meat proteins, and processed foods. As a result, our body feels weak, gain weight and become more at risk of acquiring different diseases. Because of this, many nutritionist and health care practitioners have believed that the alkaline diet can help these individuals not only to lose weight but also to promote their overall health.

So what is alkaline diet?

According to the Nutritional Research Center, the alkaline diet is a dietary system that is based on consumption of 70% alkaline and 30% acid foods. According to Dr Baroody, a medical doctor, the main idea of the diet is based on pH level of the body wherein the body’s normal pH level is slightly alkaline.

Foods to Eat

Fruits and Vegetables

According to Reed Mangel, a nutritionist, the fruits and vegetables are great source of fiber, potassium, folate, phytochemical, and magnesium. In addition, fruits and vegetables can help reduce the occurrence of diabetes, cancer, and cardiovascular diseases.

According to the vegan research group, fruits and vegetables are recommended to be eaten as raw and fresh. The Harvard School of Public Health and the National Cancer Institute have recommended the consumption of 2-4 cups or 5-9 servings of vegetables and fruits per day. This was supported by the United States Department of Agriculture. The USDA also recommended a 2- 2 ½ cups of fruits and vegetables per day. Fruits and vegetables can also be mix with salads, and juices.


Nuts and Seeds

The Food and Drug Administration has recommended the consumption of almond nut, pecans, Brazil nut, macademia nut, pistachios, cashew nut and hazel nut. According to the Loma University in California, nuts are great source of selenium, protein, vitamin E, phytonutrients, and healthy fats. In addition, nuts can help lower LDL cholesterol and improve heart condition. According to The Raw Secrets book which is written by Patanaude, nuts are recommended to be eaten in small quantities, at least 30-60 g/day. In addition, nuts should be eaten directly harvested from trees or can be added on milk. Meanwhile, the Nutritional Research and Education Foundation has recommended the consumption of nuts for at least 1 ½ ounces per day.

On the other hand, Dr Becky Hand, a nutritionist, has noted that seeds such as sunflower seeds, fennel seeds, chia seeds, sesame seeds, pumpkin seeds, poppy seeds, and flaxseeds are great source of iron, zinc, fiber, and selenium. According to the American Journal of Clinical nutrition and the USDA, seeds must be consumed at least 1 ounce per day.

Spices

According to the Columbia Health Services, spices such as cinnamon, ginger, and basil allows more oxygen to pass through the bloodstream which provides the body more energy. According to Dr Alam Khan, cinnamon can help lower LDL cholesterol levels and stabilize blood sugars. A 1 tsp of cinnamon/ day is highly recommended. Cinnamon can be added within meals by sprinkling it into fresh fruits such as pears and apples. According to the diabetics journal, cinnamon should be consume for at least 1 ½ to 2 tsp per day.  On the other hand, ginger can help relieve stomach problems which can be consume in a crystallized form or added to soup or tea. Meanwhile, basil is natural antibacterial and anti inflammatory wherein it can be consume directly from stalk.

General Guidelines for Alkaline Diet

What to Eat

  • Fresh fruits such as pineapples, oranges, apples, strawberries, grapes, kiwi, papaya, watermelons, avocadoes, peaches, grapefruit, blueberries, pears, raisins, and lemons.
  • Raw vegetables such as broccoli, kale, snap peas, zucchini, peppers, peas, green beans, garlic, onion, cauliflower, Brussels sprouts, asparagus, okra, cabbage and spinach.
  • Nuts and seeds
  • Ginger tea
  • Soy milk
  • Millet
  • Quinoa
  • Herb teas

What NOT to Eat

  • All kinds of animal meat
  • Dairy products such as milk, eggs, cheese, margarine, and butter
  • Processed foods
  • Canned foods
  • Sodas, alcohol, and coffee
  • Refined foods such as noodles

Cholesterol Lowering Foods

Have you done any research on your cholesterol level and how to lower it lately? If you just did, your mind is probably still hazy and confused about what you ought to really do and how you really should adjust your diet to lower your cholesterol. That’s perfectly understandable, inasmuch as the information on the Internet is perplexing as it is troubling. This much is true: most of what you’ve read are false and a significant portion will only try to get you to buy one of their cholesterol-lowering products.

With all the propaganda and brainwashing you’ve done, here’s the real deal on how to really lower your LDL, or bad cholesterol level and ultimately reduce the risk of heart diseases. This list is a transparent list of cholesterol-lowering foods backed by studies and research. And no, it doesn’t contain meat products—which make this list perfect for vegetarians and those who truly want to lower reduce their cholesterol.


Wheat-Based Food

Whole wheat grains have been linked to protection against obesity, ischemic stroke, atherosclerosis, and diabetes, but is there a basis for such claim? A study published in the American Journal of Clinical Nutrition says so. An analysis of the benefits of wheat grains ultimately recommends that with 3 servings of whole grains in a day, the body is well protected against heart problems brought about by high bad cholesterol levels.

The cholesterol-lowering combatants are responsible for the ensured protection against cardiovascular diseases. One of these is fiber, which has the ability to de-clog the harmful toxins that get in the pathways of blood activity and digestion. Wheat bran, which is found in whole-grain kernels but is absent in processed wheat flour, help in curbing the ill and long-term effects of toxins in your body.

Other nutrients in whole wheat-based foods that help in lowering your cholesterol are oligosaccharides, plant sterols, saponins, and vitamin E, phenolic acids, tocotrieonols, selenium, phytoestrogens, and lignans. Each of these contributes in lowering your insulin level.

The problem now lies in where you can actually find wheat-based foods. Here a few wheat-based foods to lower your cholesterol level:

  • Whole wheat bread
  • Oats
  • Sprouted wheat berries
  • Wheat pita bread
  • Whole wheat paste

Omega 3-Rich Foods

Surely, you’ve heard of Omega-3 fatty acids before! For the past 20 years or so, you’ve been hearing of its highly commended quality of being good for the heart. But what exactly does it mean? Omega 3 fatty acids, found in plants and fish, have a twofold function: first, they lower bad cholesterol or triglycerides; second, they increase the good cholesterol or your HDL cholesterol level. Over years, studies have also shown that it helps in lowering blood pressure and the prevention of Alzheimer’s disease (as published in the Journal of Neuroscience, 2005).

Omega 3 fatty acids are highly concentrated in fish such as herring, sardines, and salmon. In fact, the American Heart Association has gone as far as to suggest that two servings of any of the mentioned in a week is food for the heart. Although you may well go overboard, this may adversely affect your weight management efforts. After all, these are also fatty fish.

Aside from fish, there are many plant-based foods that are rich in omega 3 as well. These are soybeans, flax seed, walnut, pumpkin seeds, tofu, and soy beans. Beware, however, of foods that are rich in omega 3 fatty acids but might not be best for you, such as cod liver oil and flax oil pills.

Olive Oil

The impact of the oil you use in cooking your recipes is unfortunately not as heavily impressed as it should be. Because of this, people focus too much on eating the right foods—not on the right way of cooking it. This is where olive oil enters the picture. Olive oil has long been used in Mediterranean recipes, with the remarkable effect of a significantly lower rate of heart diseases among people who follow a Mediterranean diet than those who follow an American diet.

Olive oil contains monounsaturated fatty acids, which, as numerous studies have evidence, reduce the risk of cardiovascular diseases. Although it has as much amount of calories as other types of oil, the monounsaturated fat helps in lowering bad cholesterol levels. It also contain plant sterols and stanols that are effective in lowering blood cholesterol. As a matter of fact, a study published in the Journal of Agriculture and Food Chemistry states that the matrix of nutrients, including monounsaturated fats, stanols and plant sterols, combine together to ultimately lower LDL cholesterol. The synergy of such nutrients is unique in olive oil.

A study in the Medical Science Monitor suggests that two tablespoons of olive oil daily can result in significant reduction of LDL cholesterol. This is supported by an experiment where 28 outpatients where given the same amount of olive oil daily.

Cranberries, Grapes, Grapefruits, and Blueberries

First of all, what do these fruits that make them such good cholesterol-lowering agents? The antioxidant compound pterostilbene, known for its ability of prevent cancer, is apparently just as effective in lowering your bad cholesterol. This is the result of a study made by a group of scientists in the USDA Agricultural Research Service. The research compared the cholesterol-lowering effect of ciprofibrate with pterostilbene. The result showed that by including cranberries, grapes, and blueberries in your groceries, you’re actually packing up on nutrients to help fight off bad cholesterol.

But this isn’t the only research that links these fruits to lower cholesterol levels. The combination of phytonutrients in grapes are also effective in protecting your body against cholesterol buildup and inflammation. This was the result of a study among postmenopausal women published in the Journal of Nutrition last August 2005.

Conclusion

Wheat-based foods, omega 3 fatty acids, olive oil, and purple fruits… what do all these have in common? Not only are they easy to include in your regular diet, they are also effective in lowering your bad cholesterol and empowering your body to live healthy!

Japan Food Radiation Contamination – What Foods Should You Avoid?

On March 22nd, 2011, the Prime Minister of Japan, Naoto Khan has given an indefinite ban on spinach, milk and a local vegetable that came from Fukushima and near prefectures after these foods were found to be radioactive. This food suspension was the first batch since the nuclear plant crisis began which causes anxiety and alarm to the general public.

In addition, last March 19, the Health, Labor and Welfare Ministry have revealed an unhealthy level of radiation of milk and spinach. The spinach has been found to have 54 thousand becquerels of iodine which is 27 x more than the normal level. On the other hand, milk has been found to have 5 thousand plus becquerels which is 17 x more than the safe level.

Furthermore, The United States Food and Drug Administration said that they will stop the import of foods and dairy products from the part of Japan where there is a nuclear reactor radiation. In addition, the FDA has noted that these foods must be detained for entry and must not be sold to the ordinary consumer. Other foods that came from Japan such as seaweeds must be screened for radiation first before it can be sold to the public.

In related news, authorities from Taiwan have noted that the fava beans that came from Japan are slightly contaminated with radiation. This food is considered the first foods that are found contaminated outside the borders of Japan. Although the fava beans radiation level is still in a safe limit, it will not be sold to the public for safety reasons.

On March 23, 2011, the Japanese Government has said that there is dangerous radiation level seen in their tap water. According to the Japanese Cabinet Secretary Yukio Edano, there has been a high radiation level detected outside the 19 mile or 30 kilometers radius within the power plant that are damaged in the March 11 tsunami and earthquake.  Furthermore, broccoli has been added in the food list of polluted and contaminated vegetables.

On March 24, 2011, Many countries like United States of America, Australia, Hong Kong, and Singapore have restricted the food imports that come from Japan wherein elevated radiation levels can be seen outside the evacuation radius within the Fukushima Dai-Ichi nuclear plant. In fact, according to the Agriculture, Food and Veterinary Authority, the Singapore has restricted the import of milk and dairy products, seafood, meat, fruits, and vegetables from all areas of Japan that are affected by radiation due to Nuclear power plant accident.

On the other hand, the Food Standards of Australia and New Zealand has noted that there are already making a precautionary safety measure with regards with importation of fresh fruits and vegetables, seaweed, seafood, milk, and dairy products.

Meanwhile, Hong Kong Government has said that they will prohibit the imports of agricultural food products from the Japan prefectures that are affected by quake after finding high levels of radioactive iodine in spinach and turnips. In addition, the Japanese authorities have prohibited the entry of vegetables and milk that came from the areas of Ibaraki, Gunma, Fukushima, and Tochigi.

According to Yasuo Sasaki, senior press counselor at the Ministry of Agriculture, Forestry, and Fisheries, fish has a lesser risk of radioactive contamination than leafy vegetables. The reason for this is that the radiation level tends to be diluted in the seawater. However, fishing in Miyagi, Iwate, and Fukushima is still prohibited to lower the risk of contaminated and tainted fish in the market.

Wheatgrass Benefits

For all its widely acclaimed therapeutic benefits, wheatgrass hasn’t totally penetrated its way to the mainstream market just yet. Whether you want to get through a busy day with vigor and enthusiasm or are looking for an alternative way to get rid of a certain health problem, you should definitely look into wheatgrass as a regular supplement.

The Discover of the Wonders of Wheatgrass

As a health supplement, wheatgrass has a humble if not surprising beginning. It was a result of an experiment conducted by Charles Schnabel, an agricultural chemist, among chickens in the 1930s. With most of his chickens in an ill state, he dried and powdered freshly grown wheatgrass and fed them to his hens. The result? Not only did the chickens fully recover, they were also able to produce twice as much eggs. Fed regularly to his chickens, he noticed that the lifespan of his chickens was also significantly longer.

He then gave out powdered wheatgrass to his relatives and friends and, to no surprise, they began feeling more alive and a lot healthier. Since then, numerous research and studies have been conducted in order to find out exactly what wheatgrass does to the body. As more studies are conducted, the link between wheatgrass and its miraculous claims grow ever closer.

The Health Benefits of Wheatgrass

Many health benefits have been attributed to wheatgrass. Some claim that it can help cure cancer, while others resolutely state that it has helped them become more energetic. Although of all these claims have yet to be proven, there are a number of studies that have verified most of them. With all these claims

  1. Ulcerative Colitis
    A double blind, placebo-controlled study was conducted among people suffering from ulcerative colitis. In one group, 21 patients were given 3 shots of fresh wheatgrass juice, for a total of 100 ml. The results of the study were far from insignificant. In fact, patients to whom wheatgrass was administered were reported to have a reduction of the symptoms of ulcerative colitis by four levels. As for any ill side effects, there were practically none.How exactly was the reduction of ulcerative colitis measured? There were two determinants: first, the symptoms associated with ulcerative colitis did manifest as much as in the group to whom only placebo was administered. Another is the colonoscopy appearance, which showed that the colon was not in as damaged as state as the other group.As a form of inflammatory bowel disease, ulcerative colitis is by open sores in the colon. Around 35 to 100 people in every 100,000 people are afflicted with this problem, and trends suggest that the number is growing. Those who have been positively diagnosed with this problem should consider taking wheatgrass supplement in the amount indicated in the study, or even more, as per doctor’s advice.
  2. Prevention of Cancer
    It’s a well-founded fact that vegetables that are dark green and high in beta carotene can prevent cancer in the lung, ovary, stomach, cervix, and colon. This is because of the antiseptic and high amount of fiber found in such food. These types of vegetables also act as cell regenerators, making sure that your body is in a constant state of fullness. Foods high in enzymes, on the other hand, are increasingly becoming a necessity—no thanks to the overwhelming amount of pollution in our environment. These pollutants adversely affect the body by.Now, what is the role of wheatgrass in the prevention of cancer? With the increased amount of enzymes, amino acids, beta carotene and fiber (among many other nutrients) found in wheatgrass, the toxins caused by the food you eat and environmental pollutants are neutralized. These are the exact same carcinogens that ought to be expelled but are unfortunately stored in your body because of the lack of toxin-fighting nutrients in your body. Wheatgrass ensures that your body maintains its stable and natural state, so as to prevent cancer from creeping in your body.  A study published in the American Society for Nutritional Sciences support this claim. The cancer-preventive quality of wheatgrass is also supported by the a 2007 research which says that dietary chlorophyll derivatives like wheatgrass are effective in improving digestion and preventing cancer.
  3. Diminished Need for Transfusion
    Patients with thalassemia (a form of anemia) and myelodsplastic syndrome regularly need transfusion. Breast cancer patients likewise need blood-building meds especially when undergoing chemotherapy. In recent studies made, wheatgrass therapy was administered to these patients. In thalassemia patients, specifically, 100 ml of wheatgrass juice was given daily to children. The result? The need for transfusion was reduced by as much as 50%. The results of this pilot study was published in the Indian Pediatric, entitled: Wheatgrass Juice Reduces Transfusion Requirements in Patients with Thalassemia Major: A Pilot Study.A study published in the Journal of Clinical Oncology shows that patients with Myelodysplastic Syndrome had less need of transfusions as well. Finally, a study published in Nutrition and Cancer suggest that wheat grass helps blood activity in breast cancer patients undergoing chemotherapy.

Nutritional Value of Wheatgrass

Through all these studies, the perpetual question remains: what exactly makes wheatgrass such an essential commodity in the body?

The sad fact is that not a lot of people ask this life-changing question. The general public know all too well that spinach and broccoli are healthy, but have no idea that wheatgrass is far more nutritional. Wheatgrass contains high concentrations of protein, beta-carotene, vitamin B12, phosphorus, calcium, iron, and potassium. In fact, Schnabel himself said that indoor grown wheatgrass is 23 times as powerful as regular green vegetables.

By regularly taking wheatgrass, exactly what differences in your body will you feel? For starters, your body will be cleansed of harmful toxins and will ultimately be back in its formerly healthy digestive state. In effect, problems such as constipation, skin itching, and indigestion are effectively solved.

How to Prepare Wheatgrass

Although not as popular as other vegetables, wheatgrass is increasingly becoming commercial as it is already available as tablet supplements, tinctures, powder concentrate, liquid extracts, and juice. In fact, you can even buy seeds and grow them yourself in your indoor garden!

Oven Roasted Ratatouille Recipe

Today, we are sharing with you this wonderful Ratatouille recipe. Do you still remember the animation movie Ratatouille? This is the same delicious dish which is made up of yummy vegetables. With the right mix of herbs, even a meat eater would find that this is an irresistible healthful delight.

Try this recipe out and if you find that this is good, click the share button and share it with you friends!

Ingredients
1 red bell pepper, sliced into chunks
1 yellow bell pepper, sliced into chunks
1 eggplant, sliced into chunks
1 zucchini, sliced
2 red tomatoes, seeded and coarsely chopped
1 onion, peeled and sliced
1 carrot, diced
1 summer squash, sliced into chunks
Olive Oil
Celtic Salt
2 cloves garlic, finely chopped
Herbs: (Alternatively, use Herbes de Provence)
2 tsp chopped rosemary
2 tsp chopped basil
2 tsp chopped thyme
2 tsp chopped savory
Parsley

Directions

1. Preheat the oven to 375 degree Fahrenheit.
2. Roast red pepper and yellow pepper for 20 minutes.
3. Using a non-stick pan, lightly sautéed minced garlic and onion with olive oil. Onion should be sautéed until they are soft before minced garlic is added as garlic brown easily and you would want to avoid the bitter taste.
4. Add tomatoes and stir.
5. Toss in fresh rosemary, thyme, parsley and savory and salt lightly, to taste.
6. Cover the pan with the lid. Allow the mixture to simmer until most of the liquid has evaporated.
7. Lower the temperature of the oven to 135 degree Fahrenheit.
8. Using a skillet, or any baking pan, spread around 80% mixture on the base of the pan evenly. Arrange eggplant, zucchini, carrot, summer squash, and roasted pepper into a spiral, alternating between different vegetables for a colorful palette. (Optional)
9. Sprinkle olive oil, crushed garlic and thyme before tucking an Aluminum foil tightly around the edges of the pan. Roast in the oven for 2 hours.
10.Remove the aluminum foil and roast for another ½ hour.
11.Transfer the contents to a grill for a more crispy texture. Lightly sprinkle vinaigrette (1 tsp balsamic vinegar, 1 tbsp olive oil, and thyme) on the sides. Enjoy!

Apple Cider Vinegar Health Benefits

Apple cider vinegar has been used since the time immemorial as one of the best alternative medicines for different ailments. In fact, during the time of Hippocrates, he was using this vinegar as antibiotic. The fermentation of apple cider is the process of breaking down the sugar component of apple cider. The responsible in breaking down are the yeasts and turned it into vinegar. However, unlike the usual color of white vinegar, as you can see in the market, it is yellow-brown and sometimes the manufacturers left the sediments called the mother of vinegar. It consists of acetic acid bacteria which are considered the most beneficial content of the apple cider vinegar.

In 1958, Dr. Jarvis wrote a book titled Folk Medicine: A Vermont Doctor’s Guide to Good Health. One of the most popular contents of the book is talking about how apple cider vinegar can be best alternative in several symptoms of medical condition. The healing power of the vinegar can be enhanced with the mixture of honegar (blend of cider vinegar made from cooking apples and unpasteurised honey). He mentioned in his book that this powerful vinegar can actually destroy bacteria in our digestive tract so it is best recommended to serve as digestive tonic as best consumed together with meals. To name a few of the health benefits that this apple cider vinegar can give, you may want to take note of the following:

  • Apple cider vinegar can control diabetes.  There are two researches that were published in the American Diabetes Foundation’s   journal regarding the result of taking apple cider vinegar to 29 patients diagnosed of type 2 diabetes. There is a significant effect and improvement on the blood glucose readings included on the control group. Although further studies in large group of participants are recommended, people are still giving high regards to the effect of apple cider vinegar to their blood sugar.
  • Apple cider vinegar can lower cholesterol.  The assertion is based on the assumption that we crave acids, especially when eating proteins, so that we can reduce the thickening influence of fats. Well, the effect supposedly of apple cider vinegar is to thin the blood in order to circulate freely. When our blood thickens, it put strain on the heart that causes the shoot up of blood pressure. Another thing, apple cider vinegar can work in its way through our digestive system that binds the cholesterol, and the vinegar can remove the cholesterol build-up in the body system.
  • Apple cider vinegar can control weight. Proponents of this vinegar attested that apple cider can truly help in losing weight by taking two tablespoons of it before meals and the effect can suppress you from eating too much food. There are no reports of side effects in losing weight compared to other alternatives in diet suppressant. Although there are little scientific researches made to back up these claims, there are still health buffs who considered having apple cider vinegar as part of their diet routine.
  • Apple cider vinegar can restore the alkaline acid balance. Again, Dr. Jarvis claimed that by drinking apple cider vinegar, we can fight the onset of illnesses as the main cause of pH imbalance because it can rapidly return our normal acid pH level. Same thing goes for people who are experiencing the discomfort of acid reflux. Apple cider vinegar becomes popular home alternative for acid reflux as caused by poor diet and insufficient stomach acid. Once more, it is only based on the theories and further studies are still recommended.
  • Apple cider vinegar can treat dandruff.  As dandruff can be very embarrassing, one of the home remedies used to treat it can be apple cider vinegar. The methods are very simple by just pouring small amount of apple cider vinegar into the water. Then you can pour the mixture into your hair. The efficiency of this vinegar has something to do with its remarkable effect in restoring the pH balance of the body and as the best alternative to fight viruses and bacteria. Apple cider vinegar can also stimulate the blood circulation in our small capillaries under the skin.

CAUTION: The liquid, pill, or undiluted form of apple cider vinegar can damage the other parts of digestive tract and esophagus. It may also cause damage to tooth enamel if you drink or sip large amount of the solution. People with osteoporosis, and low potassium levels or those who are taking medications for potassium-lowering may also seek medical advice before considering this apple cider vinegar to be combined with your diet. Do not directly apply the vinegar to your skin to prevent burns or scarring. Lastly, people who have allergic reactions to apples must avoid taking apple cider vinegar.

Blueberries Health Benefits & Nutrition

Some people prefer them in their brownies, while others crave for its cheesecake variant. In one way or another, it has found its way into our daily lives, albeit not in its purest form. Blueberries, really, are more than what they seem. Unassumingly sweet and small fruits as they are, these purple treats are strongly becoming one of the best in fighting off health problems.

Better Memory, Better Brain-Body Coordination

With old age comes poorer memory and brain-body coordination. A recently concluded study about to be published in the Journal of Agricultural and Food Chemistry entitled “Blueberry Supplementation Improves Memory in Older Adults” shows that, indeed, regularly drinking wild blueberry juice will not only enhance memory but also reduce blood sugar levels and even cut down the symptoms of depression.

A similar study conducted among 19-month old rats sows that regular supplementation of blueberries significantly improves the memory. This was published in the Journal of Neuroscience in 1999. The same goes for the coordination and balance of rats. After regularly supplementing them with blueberries, the motor skills generally decline at first, right before there’s an upshot of coordination at about the 19th month.


Cholesterol-Lowering Agent

Statin and ciprofibrate are popular medications in lowering cholesterol. However, they are also known to have undesirable effects. For the longest time, there had been no other choice but to take them anyway. Fortunately, recent studies have given people more ways to regulate their bad cholesterol level without negative side effects. One of them is by taking blueberries.

Two studies support this claim: one in which blueberries were regularly supplemented to pigs (Effect of blueberry feeding on plasma lipids in pigs), and the other wherein blueberries were fed to rats (Wild Blueberry consumption affects the composition and structure of Glycosaminoglycans in Sprague Dalwer rat aorta). The two studies show that cholesterol levels were lowered by as much as 37% and 20% respectively. The researchers attribute the cholesterol-lowering power of blueberries to pterostilbene.

Prevention of the Spread of Hepatitis C

According to the American Society for Biochemistry and Molecular Biology, blueberries are also effective in preventing the replication of Hepatitis C virus. With more than 200 million people affected by this infection, blueberries provide a fresh new way of approaching this increasingly alarming problem.

As a dietary supplement, blueberry can be taken regularly in order to help prevent the spread of Hepatitis C. As to how exactly this happens has yet to be revealed by the researchers who are conducting the link between blueberries and the said infection.


Prevention Against Urinary Tract Infections

In a study conducted by researchers from the Rutgers University, it was shown that blueberries can help in preventing bacteria that attaches to the bladder wall and ultimately causes urinary tract infections. Commonly characterized by frequent urination, a burning sensation when urinating, a dark or red-blood substance mixed in urine, abdominal pains and a strong odor of the urine, urinary tract infections are usually ignored yet highly common. If left unattended, it will only get worse and can be a doorway to worse bladder infections.

In combating urinary tract infection, blueberry contains a compound called proanthocyandin. Taken regularly but not in excess, blueberries may be exactly what you need to get your bladder in perfect working shape.

Prevention of Cancer

With all the environmental pollutants and carcinogens around you, don’t just sit out and wait for you to actually have cancer! You can actually do something to proactively protect yourself from this killer disease by taking blueberries. Blueberries contain pterostilbene, anthocynanins, resveratrol, tannins—all of which help in the prevention of the development of the infamous cancer cell in your body. The significant concentration of these compounds in blueberries should be enough to convince you to regularly include it in your meals, in one way or another.

What Blueberries Contain

All these benefits blueberries claim to have must make you wonder: what do blueberries contain for these miraculous effects to happen? A research done by Dr. Rimando of the USDA, Dr. Nagmani and Dr. Feller of the University of Mississippi School of Pharmacy has largely helped in shedding light on this matter. Aside from being a highly effective antioxidant, blueberries also contain phytosterol and pterostilbene, among many other nutrients.

It doesn’t stop there. Blueberries also contain carbohydrates, dietary fiber, protein, vitamin A, thiamine, riboflavin, niacin, vitamin B5, vitamin B6, vitamin B9, vitamin c, vitamin E, calcium, iron, magnesium, phosphorus, potassium, zinc, manganese and vitamin K.

Where to Get Blueberries

Although you can easily go to your favorite coffee shop and buy yourself an order of blueberry muffin or cheesecake, that’s probably the least of the many ways you should consider. Not only do these foods contain very little blueberries. Also, the abundant nutrients found in fresh blueberries will have been reduced or totally depleted by the time you get your freshly toasted or reheated blueberry muffin.

Instead, try one of the many ways of making blueberries an exciting part of your diet. Do your best to go for the natural and organic blueberries instead of those processed, artificial and full of sugar jellies, jams, juices or even pies.

As a matter of fact, there are refreshing ways of making blueberries a part of every meal, be it breakfast, lunch, dinner or dessert. You can prepare blueberry break pudding or apple blueberry crisp for your family during weekends. Or serve blueberry rice and bean salad, grilled fish with blueberry chutney on family dinners. You can even make blueberry brownies or blueberry cheesecake of your own! For these delectable recipes, you can buy freshly picked blueberries, freeze-dried blueberries, or natural blueberry extracts.

There are limitless ways to include blueberries in your diet. Whatever your choice is, you have to remember three things: first, make sure that the blueberries you’re getting are not laden with preservatives; next, learn how to experiment on making blueberry dishes so you won’t ever get fed up of eating the same blueberry recipe over and over again; finally, keep in mind that what sets blueberries apart from other supplements that are just as rich in nutrients is its sweet, adorable taste!

Alkaline Water Teleseminar Recording

Just recently, we have organized and invited Alkaline Water experts to share with you a teleseminar on Alkaline Water! Listeners had the opportunities to be more informed about our drinking water, the benefits of Alkaline Water and how Alkaline Water can benefit our health. And for those of you who missed the teleseminar, we have included the teleseminar in this blog entry!

Just click the play button below.

In this teleseminar, you will discover

  • What are the dangers behind our drinking water?
  • What Alkaline Water Can Do For Your Body & Health?
  • What Are The Sciences Behind Alkaline Water?
  • What Are The Pros & Cons For Different Alkaline Water Options?
  • And much more…

Share with us your comments and feedback below!

An Interview With Suzanne Le Quesne, Author of The PH Balance Diet: Restore Your Acid-Alkaline Levels to Eliminate Toxins and Lose Weight

We have just conducted a wonderful interview with Suzanne Le Quesne on her perspective of the Alkaline Diet. Before you listen to the interview, just a little introduction about Suzanne, she is a clinical nutritionist from Spain for 18 years and international author of The pH Balance Diet: Restore your Acid-Alkaline Levels to Eliminate Toxins and Lose Weight.

Here are some of the interesting snippets of the interview and we are sure that you will love this interview tremendously:


  • Delicious and yummy Spanish alkaline recipes that will boost your energy and keep you healthy!
  • How to get started on planning for an alkaline meal?
  • What kind of alkaline food can a mother provide for her baby?
  • How do you test for your body’s pH level? Which is more accurate – Urine or saliva?
  • And many more…

This is 30 minute interview so prepare some alkaline veggies juice with some nuts and seeds, and enjoy the interview below! Just click on the play button and  If you love this interview, you can click here to subscribe to Suzanne Le Quesne’s free weekly newsletter.

Apple Cider Vinegar Weight Loss – Truth or Fad?

Apple cider vinegar or ACV is another type of vinegar made through fermentation process of apple cider. The yeast and bacteria breaks down the sugar content of apple cider into alcohol and makes it into vinegar. The main ingredients of apple cider vinegar are acetic acid, citric and malic acids, and some citric. What makes it beneficial for the body is the fermentation process that provides apple cider combined with oxygen that produces acetic acid which pH is beneficial to body system. Most alternative practitioners recommend apple cider vinegar to restore the alkaline acid balance.

The popularity of apple cider vinegar as fat burner

Apple cider vinegar gained it popularity for its remarkable health benefits. But what is more appealing to most people is the claim that it has long been used for weight loss as a fat burner and natural appetite suppressant. If you think this is a breakthrough in the diet arena, the use of apple cider vinegar has been used centuries ago. In fact, even before apple cider vinegar gained its reputation, history already recorded that natural cider vinegar was used as both medicine and food. In 400 BC, Hippocrates used the apple cider vinegar combined with honey as energizing tonic.

But it was in 1950’s when Dr. Jarvis, the earliest proponent promoted the apple cider vinegar for weight loss. He wrote a book titled Folk Medicine, published in 1958, suggesting that regular intake of apple cider can influence the metabolic rate that helps people to burn the unwanted fats.

How to prepare apple cider vinegar in your diet?

The step in preparing the apple cider vinegar diet is very simple. Just mix 1-2 tablespoons of apple cider vinegar into chamomile tea or glass of water. You may add honey if you want to or cinnamon powder to get the full benefits of losing weight as it can also help you reduce cholesterol. You can drink the mixture of apple cider vinegar twice a day and should be taken at least half an hour before meal. If you would like to see the immediate result of losing weight, regular exercise of at least 3-4 times a week is most recommended. Please also remember to drink plenty of water to aid flushing out the toxins out of your body system.

So far, there are no harmful side effects reported in taking apple cider vinegar. There are manufacturers who took advantage of the popularity of apple cider vinegar and sell it in the pill form. But remember that the sour taste of this vinegar is the key to eating less; therefore, there is a possibility that it may eliminate the weight loss benefits you can get from the natural taste of apple cider vinegar.

There maybe a need for further research to back up the claim and prove the effect of apple cider vinegar in losing weight. Nonetheless, if the health benefits of this vinegar is consumed and paired with eating moderation, balanced diet, and good exercise, rest assured that with or without apple cider vinegar, you can properly lose weight. It is just a matter of self disciple and control to your diet and choosing the healthy lifestyle fit for you.

An Interview with Felicia Drury Kilment, author of Acid Alkaline Balance Diet: An Innovative Program for Ridding Your Body of Acidic Wastes

We have just conducted the interview with Felicia Drury Kilment, author of “Acid Alkaline Balance Diet: An Innovative Program for Ridding Your Body of Acidic Wastes”, over a telephone interview. If you have contributed in our questions, you can probably catch some of your questions in this interview.

Enjoy this interview and if you have any feedback or comments, feel free to drop your comments below! If you are interested to find out more information about her book, you can get a copy here.

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Acidic Foods – Classifying Acid Foods

If you want to gain the optimal health benefits of alkaline diet, you have to consume at least 80% alkaline-producing foods, while the remaining 20% are acid-producing foods in your daily diet. It’s been reiterated many times how certain acidic foods can produce poison or toxic materials in our internal environment that we need to eliminate properly. Otherwise, our cells may have become sick and die. Therefore, as our body secretes fluids, the blood is the most important; we have to maintain a state of balance in our pH level. In a range of 0-14, 7 as the neutral, we have to maintain at least 7.4 blood pH level which is slightly alkaline. Remember that we have to make it constant or we can develop various illnesses leading to serious health conditions.

Nonetheless, it is sad that most of the populations are still unaware about the significance of applying the proper balanced diet. One of the problems you maybe having is how to classify food as to whether it is acid-forming or alkaline-forming. In order to fine-tune your optimal diet, you will need to refine your classifications, but this time we will just focus on acidifying foods.

How to Classify Acid-Forming Foods?

It is worth taking a note that every food we ingest is either acid or alkaline producers. In fact, all natural food contains those elements. It is the inorganic matter such as phosphorus, sulphur, potassium, magnesium, calcium and sodium which actually determine the alkalinity and acidity of our body fluids. Generally, high protein foods such as animal products and most grains are high in acid-forming elements. Most fruits and vegetables, on the other hand, are rich in alkaline-producing elements. Over consumption of proteins, fats, sugars, milled white rice, processed foods, chemically added with preservatives, and synthetic drugs contribute to the acidity of our body system.

Now that we know how to classify acid-forming foods, in general, let us be more specific to different types of foods so that you will have the better grasp what makes a food an acid-forming, or what makes it less acidifying.

1. Acidic Fresh Fruits

If you think that all fruits have this alkalizing effect, think twice because not all fresh fruits are able to metabolize acids. Remember that a fruit’s acidifying properties are actually depends on how ripe it is. Meaning to say, the riper the fruit is, the less acid it contains. Premature harvesting may never reaches the full ripeness of the fruit and the natural ripening of the produce has reduction in their acid content. Cooking fruits do not lessen its acidity. Another thing, when you slice or shred the fruit, it makes more alkaline as the air allows its acid content to oxidize. Likewise, remember that eating fruits with cereals is acidic because most of the grains are producer of acid toxins.

Cranberries, prunes, plums, rhubarb, and pomegranates are considered acid-forming fruits.

2. Acid-forming Vegetables

All vegetables are alkalizing, EXCEPT for tomatoes and eggplants, and that is quite easy to remember. Nevertheless, there are some vegetables which are classified as slightly alkaline such as sulfurous vegetables (broccoli, radishes, onions, peppers, Brussels sprouts, etc). Although these vegetables can restore minerals to a person suffering from acidification, these vegetables contain sulfur which is considered an acid. There are people who are sensitive to the sulfur which irritates the mucous membrane of their digestive system. Therefore, they are not recommended to take large quantity of those mentioned vegetables, or consult a doctor to know which exact vegetables have irritating effect on their digestion process.

If you want to get the full nutrients in vegetables, it is best eaten in raw because cooking destroys the complete vitamins you can get from raw vegetables. The cooking forms of steamed, roasted and braised also restore an acid-alkaline balance of vegetables. Boiling may not a good idea as it draws the minerals from the vegetables as you throw the water along with valuable nutrients after use.

When you put a dressing, make sure that the content will not destroy the alkalizing quality of your vegetables. Another reminder, if you put a lemon juice, it can be acidifying to some people if they cannot metabolize the acids properly.

3. Dairy Products

Whole milk becomes acid-forming when it is sterilized, homogenized, ultra-pasteurized, and processed as it becomes hard to metabolize the acid well. Therefore, whole human milk is alkaline-forming that is why babies can curdle the milk in their stomach, and we are losing that digestive capacity as we grow older. The more whey and the older milks are, the more they become more acidic.

Cheese has strong acid because of the fat portion, the age, including how strong it is. Nevertheless, cottage cheese and unripe cheese is slightly alkaline. Fresh butter, on the other hand, if eaten in raw and moderation is slightly alkalizing. However, please take note that after butter is subjected to heat, it becomes acidic already. Lastly, egg yolk is alkalizing if eaten alone, but not the whole egg as it is slightly acidifying.

4. Grains

Most of the health buffs are eating cereal grains for their breakfast. There ways to prepare your cereal grains, like it can be eaten as whole, ground, flakes, or bread. Crunchy cereal is less acidifying than those which are not. However, categorically, cereals as by-products are considered acidifying. It only becomes acid-forming due to refinement such as white rice.

White bread is more acid-forming than dark grains or the whole grains. Include on the list of acidifying grains are the yeast bread as it makes dough rise which makes it acid. When you grill or toast your bread, it is less acidifying than freshly baked bread. When it comes to pasta, tomato made it more acidifying. The less acidifying could be the pasta made from whole grain served in white sauce and less grated cheese.

5. Meat and Fish

Red meat contains great amount of toxins, fat, and blood as to compare with white meat. Even if both are acid-forming foods, white meat is lesser culprit.  Shrimps are more acidifying than fish. Nonetheless, regardless of what meat you will include in your meal, those are still acid-producers. Liver, oysters, organ meat are classified low acid; fish chicken, lamb and turkey are acid; and pork, beef, veal, shellfish, sardines, and canned tuna are in the classification of high acid.

6. Legumes and Some Nuts

Peanuts, legumes, pecans, cashews, etc. contain less water and mineral salts and that is the reason why legumes some nuts are considered an acid-forming food. Legumes are also high in purines and for our body to eliminate the toxins, these have to be transformed into uric acid in order to metabolize the acid properly. In fact, soybeans have many purines than pork. Anyway, purines are substances found in body cells and all foods, but there are foods which contain high concentrated amounts of purines causing the urinary tract infection or kidney problems. Kidney problems normally start with excessive accumulation of uric acid, and purines are chemically formed in uric acid.

Aside from legumes, high-protein foods such as organ meats, yeast, and sea foods are high purine foods.

7. Beverages

Coffee, chocolate drinks and tea are considered acid-forming beverages due to its high purine content. Commercial sodas and other drinks are considered very acidifying due to its high sugar content.  Vegetable juices and alkaline water are the best replacement for these drinks.

Leaving you the final note, the principles are very clear- eat more vegetables and fruits in a daily basis and cut the dairy products, grains, meat and fish, dairy products, processed foods, etc. In short, your typical Western diet is too acidic, and before you realize that it is indeed harmful to your health, you are already paying the high price of wrong diet. Although it is never too late to change your diet, it is your determination and discipline that would still rule your life.