Jumat, 19 Desember 2008

Discover Calcium Health Secrets

Author: Prince Ellis

Your calcium health is a important part of your lifestyle. On the plus side to keeping your bones and teeth strong, also this mineral regulates your heart beat and blood pressure and also serves to coagulate your blood.

Why Your Calcium Health Is Important

Even through your body greatly relies on calcium it cannot produce it on its own and must count on food and extra supplements to receive its required dosage. If your body does not receive its natural dosage it will start to consume some of its own natural calcium banks, i.e. its bones and take how much it needs to survive. Over long periods of time you will find that the bones become weak and susceptible to breaking.

What Osteoporosis means to your calcium Health

Osteoporosis just means porous bones, which causes your bones to become weak and brittle. So brittle in fact that normal activities like walking bending and even sneezing, has a chance of causing bone fractures. The development of this condition is directly related to how strong your bones are which really depends on how strong and how dense your bones are before you turn 35 and how fast they will weaken. As we age we will all lose bone mass particularly post-menopausal women, as a side note if you start of with bigger denser bones they will stay stronger for longer.

Prevention For Your Calcium Health

Even through genes can play an important role in determining the size and density of your bones. If you are smart you can help nature along the way by keeping your bones healthy and strong How? By meeting your daily calcium needs as we all know dairy products are a great source of calcium. But you can also find calcium in almonds, beans, broccoli, kale, oranges and canned salmon as these too are also rich in calcium

Extra tips To Improve Your Calcium Health

Make sure you get your recommend vitamin allowance it helps your body absorb calcium. Make sure you get enough exercise regularly that force your muscles to work against gravity. Do not smoke smoking increases bone loss.cut down on alcohol it reduces your body ability to absorb calcium Techniques”!

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Kamis, 18 Desember 2008

Eating for LIFE


Eat for life? Eat to improve your chances long and healthy life? Yes, you can.

At a time when we seem to be overwhelmed by conflicting diet and health messages, the National Cancer Institute (NCI) and the National Heart, Lung, and Blood Institute (NHLBI) have some good news: by making the right food choices, you may reduce your risk of developing cardiovascular disease and cancer.

These diseases take the lives of more Americans than all other illnesses and causes of death combined. Each day, about three out of every four deaths in the United States will occur as a result of cardiovascular disease or heart disease (like heart attacks and strokes) and cancer. This need not be. Although no diet can ensure you won't get a heart attack, stroke or cancer, what you eat can affect your health. This has been shown by research of the National Cancer Institute and the National Heart, Lung, and Blood Institute (two of this country's National Institutes of Health), along with the research of other scientists.

How does a person eat for life? It's easier and more enjoyable than you might think. The practical ideas in this booklet show you how to make healthful, tasty, and appetizing food choices at home and when you're eating out. They are consistent with the Dietary Guidelines for Americans, published by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services. These seven basic guidelines are:

* Eat a variety of foods.

* Maintain desirable weight.

* Avoid too much fat, saturated fat, and cholesterol.

* Eat foods with adequate starch and fiber.

* Avoid too much sugar.

* Avoid too much sodium.

* If you drink alcoholic beverages, do so in moderation.

The first two guidelines form the framework of a good diet: eat a variety of foods so that you get enough of the essential nutrients you need, and eat only enough calories to maintain desirable weight. The next five guidelines describe special characteristics of a good diet-getting adequate starch and fiber and avoiding too much fat, sugar, sodium, and alcohol. Although the guidelines are designed for healthy adult Americans, these suggestions are considered especially appropriate for people who may already have some of the risk factors for chronic diseases. These risk factors include a family history of obesity, premature heart disease, diabetes, high blood pressure, or high blood cholesterol levels.

This pamphlet focuses on five guidelines that are particularly related to the prevention of heart disease and/or cancer: eat a variety of foods; maintain desirable weight; avoid too much fat, saturated fat, and cholesterol; eat foods with adequate starch and fiber; and avoid too much sodium.

Keep in mind that staying healthy requires more than just good nutrition. Regular exercise, getting enough rest, learning to cope with stress, and having regular physical checkups are important ways to help ensure good health. Checkups are especially important for early detection of cancer and heart disease. Another important way to reduce your risks of heart disease and cancer is not to smoke or use tobacco in any form. Controlling high blood pressure (hypertension) can also greatly reduce your risk of heart disease and stroke. Remember, three of the major risk factors for heart disease are largely under your control. They are smoking, high blood pressure, and high blood cholesterol.

How Do the Foods We Eat Affect Our Chances of Getting Cancer and Heart Disease?

There is much still to be learned about the relationship between the foods we eat and our risk of getting cancer and heart disease. The NHLBI and NCI are conducting a great deal of research to find out more about this relationship. There is, however, a lot that we know now. The relationship of diet to cancer and the relationship of diet to risk factors for heart disease are summarized below:


* We know that obesity is associated with high blood pressure, high blood cholesterol, diabetes, heart disease, and stroke, Extreme obesity has also been linked to several cancers. This means that if you are obese, losing weight may reduce your chances of developing these serious diseases or conditions. If you already suffer from hypertension and are overweight, weight loss alone can often lower your blood pressure to normal levels. Because fat (both saturated and unsaturated fat) provides more than twice the number of calories provided by equal weights of carbohydrate or protein, decreasing the fat in your diet may help you lose weight as well as help reduce your risk of cancerand heart disease. Today, most Americans get about 37 percent of their daily calories from fat. Many experts suggest that fat should be reduced to 30 percent or less of calories.

Heart Disease

* We know that high blood cholesterol increases your risk of heart disease, especially as it rises above 200 mg/dl (milligrams of cholesterol per deciliter of blood). The evidence is clear that elevated cholesterol in the blood, resulting in part from the foods we eat and in part from cholesterol made in the body, contributes to the development of atherosclerosis, a disorder of arteries that result in their narrowing and in reduced blood circulation. This condition can lead to a heart attack or stroke.

* We know that blood cholesterol levels are greatly influenced by the amount of saturated fat and cholesterol found in many of the foods we eat. These raise blood cholesterol levels. (Of the two, saturated fat seems to be the major dietary factor which affects blood cholesterol.) To reduce your blood cholesterol level, it is important to eat less saturated fat and cholesterol. Saturated fat and cholesterol are often found together in foods. Saturated fat in the U.S. diet is provided
primarily by animal products such as the fat in meat, butter, whole milk, cream, cheese, and ice cream. There are a few vegetable fats--coconut oil, cocoa butter, palm kernel and palm oils which are also high in saturated fat. Cholesterol is found only in animal products eggs, meat, poultry, fish and dairy products. Plant foods such as vegetables, grains, cereals, nuts, and seeds do not contain cholesterol. A few foods are high in cholesterol but relatively low in fat--for example, egg yolks
and liver.

Watch out for items in the grocery store that are labeled no cholesterol or, contain no animal fat." They may still contain a large amount of fat or saturated fat. Examples are peanut butter, solid vegetable shortening, nondairy creamer, and baked products like cookies, cakes, and crackers. For people trying to lose blood cholesterol level, these foods should be chosen less often.

* We know that substituting unsaturated fatty acids (which are usually liquid and usually come from plant sources) for saturated fats can help reduce high blood cholesterol. Safflower, corn, soybean, olive, and canola oils are major sources of unsaturated fats. The omega-3 fatty acids which are found in fish and sea food may have a favorable effect on blood fat and reduce the risk of heart disease. No one is sure yet.

* We know that there is an association between too much sodium in the diet and high blood pressure in some individuals. Sodium is a mineral that occurs naturally in some foods and is added to many foods and beverages as salt or other additives. Most sodium in the American diet comes from salt. One teaspoon of salt contains about 2 grams of sodium. In countries where people eat only small amounts of sodium, high blood pressure is rare. We also know that when some people with high blood pressure greatly reduce their sodium intake, their blood pressure will fall. Because Americans generally eat much more sodium than they need, it is probably best for most people to reduce the amount of sodium they eat. According to the National Academy of Sciences, a safe and adequate amount of sodium in the diet of the average adult is between 1 and 3.3 grams daily.

Some recent studies indicated that the substitution of monosaturated fats, such as those saturated fats may lower blood cholesterol.


* The National Cancer Institute estimates that about 80 percent of all cancers may be related to smoking, diet, and the environment.

* The National Cancer Institute estimates that about one-third of all cancer deaths may be related to the foods we eat. Studies at the National Cancer Institute suggest that eating foods high in fiber may reduce risks of cancers of the colon and rectum. Adult Americans now eat about 11 grams of fiber daily according to NCI studies. NCI recommends that Americans increase the daily amount of fiber they eat to between 20 and 30 grams, with an upper limit of 35 grams. The NCI also emphasizes the importance of choosing fiber rich foods, not supplements. Good sources of fiber are whole grain breads and bran cereals, vegetables, cooked dry peas and beans, and fruits.

* We know that diets high in fats of all kinds have been linked to certain cancers, particularly those of the breast, colon, lining of the uterus, and prostate gland. Some studies have suggested that fat may act as a cancer promoter (an agent that speeds up the development of cancer).

* There is some evidence that diets rich in vitamin A, vitamin C, and beta-carotene (the plant form of vitamin A) may help reduce the risk of certain cancers. The evidence we have about vitamins A and C comes from studies of these vitamins as they are found in foods. That is why NCI recommends that you eat a variety of foods rich in vitamins rather than relying on vitamin supplements. Good sources of vitamin A include yellow-orange vegetables such as carrots, winter squash, sweet potatoes and pumpkin; and yellow-orange fruits such as peaches, cantaloupes and mangoes. Sources of vitamin C include dark-green leafy vegetables such as kale, spinach, and watercress; broccoli and asparagus; and tomatoes. Some fruit sources of vitamin C are oranges, lemons, grapefruit, peaches, berries, and cantaloupe.

* There is some evidence that vegetables in the cabbage family may help protect against cancer of the colon. These vegetables are also good sources of fiber, vitamins, and minerals. Cabbage family vegetables include cabbage, broccoli, cauliflower, Brussels sprouts, collards, kale, turnips, mustard greens, turnip greens, kohlrabi, watercress and radishes.

Reducing Your Risk of Heart Disease and Cancer

Based on what we know the National Heart, Lung, and Blood Institute and the National Cancer Institute have joined together to suggest some ways you may reduce your risks of heart disease and cancer. These suggestions emphasize the need to eat a variety of foods each day. They also include some "mealtime
strategies" that you can use to plan meals that avoid too much fat, saturated fat, cholesterol, and sodium, and that help you to get adequate starch and fiber. These strategies are consistent with the Department of Agriculture and Department of Health and Human Services Dietary Guidelines for Americans. These strategies should encourage you to think about the foods you eat, how to prepare them, and what food choices you can make when you go grocery shopping or eat away from home.

The key is following a Choose More Often approach. It doesn't mean giving up your favorite foods. It means taking steps to choose more often foods that are low in fat and high in fiber. For example, if you enjoy eating steak, choose a low-fat cut such as round steak, trim off the excess fat, broil it, and drain off the drippings. Pizza? To try a low-fat version that is rich in fiber, use a whole-grain English muffin or pita bread topped with part-skim mozzarella, fresh vegetables, and tomato
sauce. And cookies or other desserts? In many recipes you can reduce the fat, and substitute vegetable oils or margarine for butter. To increase fiber, use whole wheat flour in place of white flour.

Here's how the Choose More Often approach works:

Choose More Often:

Low-fat meat, poultry, fish

Lean cuts of meat trimmed of fat (round tip roast, pork tenderloin, loin lamb chop), poultry without skin, and fish, cooked without breading or fat added.

Low-fat dairy products
1 percent or skim milk, buttermilk; low-fat or nonfat yogurt; lower fat cheeses (part-skim ricotta, pot, and farmer); ice
milk, sherbet.

Dry beans and peas
All beans, peas and lentils--the dry forms are higher in protein.

Whole grain products
Breads, bagels, and English muffins made from whole wheat, rye, bran, and corn flour or meal; whole grain or bran cereals; whole wheat pasta; brown rice; bulgur.

Fruits and vegetables
All fruits and vegetables (except avocados, which are high in fat, but that fat is primarily unsaturated). For example, apples, pears, cantaloupe, oranges, grapefruit, pineapple, peaches, bananas, carrots, broccoli, Brussels sprouts, cabbage, kale, potatoes, tomatoes, sweet potatoes, spinach, cauliflower, and turnips, and others.

Fats and oils high in unsaturated
Unsaturated vegetable oils, such as canola oil, corn oil, cottonseed oil, olive oil, and soybean oil, and margarine; reduced-calorie mayonnaise and salad dressings.
To assure an adequate diet, choose a variety of foods daily including selections of vegetables; fruits; whole-grain breads and cereals; low-fat dairy products; poultry, fish, and lean meat, dry beans and peas. Here are some tips for following the Choose More Often approach in three important areas: grocery
shopping, food preparation, and eating out.

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Rabu, 17 Desember 2008

Where have all the minerals gone?

Many of the trace elements once abundant in our soil have been washed into the oceans. There, they are found in their proper proportions: the same basic proportions that are found in healthy bodies. In a few surviving inland seas, such as the Great Sal Lake in western North America, these essential elements exist in highly concentrated proportions. The fact that minerals are in a similar proportion to healthy living matter is a key, and this intricate balance of minerals and trace minerals is why it is so beneficial to the human body.

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A new plague: mineral imbalance

Expert estimate that 90 percent of us suffer from mineral imbalance and deficiency in some degree. If this include you, wheter because of frequent exercise, stress or a diet of overly refined, nutrient poor foods, your body will make futile attemps to correct the situation, usually resulting in food craving, muscle cramps, and general fatigue.

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Kamis, 11 Desember 2008

Top Foods For Great Prostate Nutrition

Author: Mark L. Robertson


Most men who suffer from an enlarged prostate gland (BPH) think that what they eat or drink will have no effect whatsoever on their prostate. Wrong ! Most urologists or doctors will recommend that proper prostate nutrition should be followed and that certain foods are avoided in excess, such as coffee, spicy foods and alcohol. Actually recent studies show that the flavanoids contained in red wine actually are beneficial for the prostate gland. So, one myth debunked but all in moderation of course, before you order your next case red wine !

So which foods are good and which ones should be avoided ? Very often deposits of calcium are found in the prostate gland and this is not great for the correct functioning of the gland. So, it is advisable to go easy on dairy products. As a substitute, you can use soya milk or other soya foods. Research has shown that the people of the Far East (ie Hong Kong) have become more susceptible to cancer because they no longer consume so much
soya, preferring the fast food from the West.

Fruit is one of my top foods. Cherries, apricots, peaches, apples, bananas and pears. The latter are great for keeping you regular as constipation is another factor which puts more pressure on the prostate.

Spinach and other green leafy vegetables are also great. Try cabbage, cauliflower, broccoli and Brussels sprouts, if you can put up with the smell of them cooking ! I find anyway that steamed vegetables are MUCH healthier as you do not boil all the vitamins and mineral out of them in the cooking ! I boil broccoli for no more than three minutes, therefore making sure they are still crispy and still full of goodness.

Fish - especially those that contain the ‘good' fats such as Omega 3 are recommended so you need to get salmon, mackerel and trout on the table at least a few times a week. The bad fats are contained in that oil (hydrogenated) which used to be used in all cakes, biscuits and other snack food. Most restaurants and food manufacturers no longer use this type of oil and if you look at the packet, it now says non-hydrogenated oil. In some states in America, this hydrogenated oil is banned from restaurants and eateries. Progress!

Nuts come at the top of the list as well. Not only do they protect your heart but they contain some of the healthy fats and oil mentioned above although you cannot consume masses of them !

Add olive oil to all your salads and vegetables and dressings and you are well on the way to a healthier diet and your prostate will thank you for it. Olive oil is full of antioxidants. Steer clear of corn oil and canola.

Another powerful antioxidant is green tea so substitute that for coffee when you are in a withdrawal state !. Green tea contains caffeine so you will still get your caffeine kick and so you will need to know how to limit that in accordance with your sleeping habits!

By including the above foods in your regular diet, you will be well on the way to healthier eating and not just for prostate nutrition ! The link below gives you a natural remedy to keep your prostate in tip top condition.

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Rabu, 10 Desember 2008


Five percent of human body weight is comprised of minerals which are the catalysts for all major body functions. Vitamin cannot be utilized by the body without the correct proportion of minerals. Mineral help transport nutrient into cell. The blood and tissue fuilds have to maintain the proper pH balance and minerals are responsible for keeping them from becoming too acidic or alkaline. Even a slight variant in the blood concentration of important chemicals can have a severe adverse effect. All minerals work syneristically with one another and help carry electrical current or nervous system messages throught the body. The proper balance of minerals in the body can make the difference between vitality and lack of wellbeing.

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Selasa, 09 Desember 2008

What we eat, how our food is prepared, and how or where it is grown all determine our mineral intake

Human life needs all the minerals to maintain healthy bodily functions. Real natural food grown under natural conditions carries 75 trace mineral. Our modern altered food growing methodology offers no food of such trace mineral quality anymore. On the contrary, our modern food is highly deficient in trace mineral and causes our society's contemporary catastrophic health decline. Man infered with the evolution of natural food and that influences his own evolution. Our planting fields are unable to offer a food chain of trace mineral quality. Sick soil, sick plant, sick people!!

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