A Blog By JGZEZ
We should also consider the rights and responsibilities of the Human Race in what we eat and how we live.
Since we are all different, I accept that no one thinks the same as anyone else, and that is fine. Some things are just "important" ...
So here we go ... here are some of my favorite ideas and findings that I hope will be interesting and helpful or even inspirational, for you as well.
Thursday, July 26, 2012
In fact, it is usually around 3-4 pm (depending on the time you eat your lunch) when you find yourself having difficulty in keeping yourself awake. You feel tired, exhausted and just could not continue with your work.
Recently, I've read something interesting regarding this - the main reason why we experience this way is because excessive energy is needed to digest the food we ate for lunch.
During 3-4 pm, our organs have already worked hard for half a day and with the excess energy needed to digest our lunch, our body naturally needs to take a rest from it.
I used to assume that this is a natural process - we ought to feel lethargic in the afternoon...
But I was so wrong..
The truth is the way you eat our foods, the foods that you put into your mouths, are destructive to your body and health.
For example, do you eat meat and potatoes together? How about milk and cereal, or fish and rice?
Do you know that those combinations are totally destructive to your internal system and rob you of energy?
You might think that this is ridiculous..
Let me explain how these combinations are destructive and how you can save yourself large amounts of energy you may currently be wasting.
Different foods are digested differently - Starchy foods require alkaline digestive medium and proteins foods like meat require and acidic medium for digestion.
And when you mix both together, the medium neutralize each other. Digestion is impaired or completely arrested.
This is very destructive to your body as more energy is require to digest the same amount of food.
Are you as shocked as me when you first hear about this?
When Emma Deangela first told me about this, it completely blew my mind away. I didn't realize that the food that I ate was the reason that drains my energy away every day.
You can take a look at Emma Deangela's new course "Here!".
So what can you do about it?
The first step I learnt was to eat the right food and not mixing the wrong food together. For example, if I am eating starchy foods, I would not eat meat in the same meal. If I am eating meat, I would not include the starchy foods.
If you are thinking whether if this is the right way, why not try it and see if you feel any difference in your body. I have tried it myself and this is the diet that not only you still can eat most of the food, but you will feel much more healthy than ever before.
Stop Feeling Toxicated, Sick or Tired! Strengthen Your Body With The Alkaline Diet
Thursday, July 12, 2012
Eat your greens.
You've heard it all your life, but now there's more than your mom's wagging finger to persuade you. In the age of "super foods," a growing body of evidence shows that dark leafy greens really are superheroes.
Consider spinach, probably the nation's best-selling "cooking" green and a prime example of a nutrient-packed staple. Dr. Stephen G. Pratt, author of "SuperFoods RX," offers a succinct summation of its benefits:
"Beyond the iron that Popeye was yearning for, spinach contains carotenoids, antioxidants, vitamin K, coenzyme Q10, B vitamins, minerals, chlorophyll, polyphenols, betaine and -- interestingly -- plant-derived omega-3 fatty acids. This is a condensed list, and it's hard to convey the powerful impact of these nutrients as they work synergistically to promote health."
And there's plenty of variety beyond spinach. Kale, dandelion, collard, turnip and mustard greens are familiar to most -- but what about Swiss chard, bok choy, curly endive, beet greens and broccoli rabe? Add 1 cup of any of those cooked greens to your diet three times per week, and benefits may abound:
In general, greens are rich storehouses of vitamins, minerals and antioxidants. Separately and in combination with other dietary elements, these nutrients improve health and vitality as well as combat an array of diseases, including several forms of cancer and atherosclerosis, heart disease and stroke.
Growing up, summers spent with my grandparents meant eating delicious treats fresh from the garden and selling fruits and vegetables from the back of a pickup truck.
The first taste of a sweet, juicy peach from Arnold Fruit Co. last week offered a welcome flashback to those summer memories.
In the big scheme of things, it’s pretty amazing that the foods that are healthiest for us are also naturally delicious.
But, in our busy world, we often choose foods that are quick rather than healthy, and processed rather than natural. And, it's taking a toll on our health.
We Oklahomans are dead last in the nation for fruit and vegetable consumption, yet we lead the race to be dead first as our average lifespan gets shorter.
As part of the effort to address our nation’s growing obesity epidemic, the federal government recently launched new, simplified dietary guidelines that replaced the old food pyramid with “My Plate.” (www.ChooseMyPlate.gov)
Ultimately, the new “My Plate” recommendations urge us to cover half our plate at meals and snacks with vegetables and fruit. That might mean eating twice as much produce as we do now.
Before, to be diagnosed with the big C seemed to be an implied death sentence. Patients even go through a stage of self-denial. Who can blame them? Conventional medicine paints a rather bleak future for cancer patients and the remedy it offers does nothing to improve their quality of life, nausea and falling hair not to mention.
However, the recent breakthroughs in science have allowed a peek into the true nature of cancer, allowing researchers to consider the concept of nutritional care. They are now faced with the idea that preventing and maybe even reversing cancer may not necessarily involve the development of expensive drugs but something already available in nature: food and sunshine!
If something so powerful is actually available for everyone, why wouldn't someone take advantage of it?
The recent discovery that the body, with the help of vitamin D, possesses the capacity to fight many chronic illnesses has spurred the interest of many researchers - especially on the possibilities the sunshine vitamin can offer with regard to the prevention and reversal of diseases like cancer. A brief rundown of some facts, revealed by recent studies, can give us a perspective on how vitamin D can help.
Wednesday, July 11, 2012
I trust that this communications finds you in great Green Barley health! This is just a quick note to let you know about a fantastic film called 'Hungry For Change'. Everybody should watch this and the complete 90 minute film is available for free viewing until 31 March.
Also, to say 'thanks' for being a loyal GreenBarley.com newsletter subscriber, we're very happy to offer you $10 in GreenBarley.com DOLLAR$! To take advantage of this offer, you'll need a coupon code - the coupon code is the three letter abbreviation for the band playing the song over the closing credits on 'Hungry For Change'.
Here's the film - please enjoy and perhaps be changed by 'Hungry For Change'...
Reducing daily alcohol intake could prevent 4,600 deaths every year, including more than 2,600 from cancer, experts from Oxford University have said.
Cutting daily alcohol intake to just over half a unit, or 5g, could reduce deaths from five types of cancer by eight per cent, according to a review published in BMJ Open.
The authors indicate that the Government's current recommended daily limits of three to four units (24-32g) for men and two to three units (16-24g) for women may be too high.
The researchers found that if current drinkers lowered their consumption to just over half a unit of alcohol per day, this would delay or prevent around 4,579 premature deaths - equivalent to three per cent. It would reduce liver cirrhosis deaths by 49 per cent, saving 3,000 lives each year.
Sarah Williams, health information officer at Cancer Research UK, said: "Alcohol is one of the most well-established causes of cancer. Scientists and health organisations around the world agree that reducing the amount of alcohol people drink can reduce deaths from cancer."
Green vegetables directly influence immune defences and help maintain intestinal health (cambridgenetwork.co.uk)
Leafy greens, widely recognised as containing essential ingredients for ensuring optimum health and wellbeing, have been shown to influence our intestinal health by delivering a protective factor to certain cells of the immune system.
These findings, reported today online in the journal Cell, have implications for better understanding the basis of intestinal inflammatory disorders such as inflammatory bowel disease (IBD) and may offer new opportunities for therapeutic intervention.
The collaboration between UK-based researchers at the Babraham Institute, which receives strategic funding from the BBSRC, and the Medical Research Council’s National Institute for Medical Research provides new insight into how one chemical component found in cruciferous vegetables like broccoli, governs the survival of a special type of white blood cell, part of the body's front line defence against infections and important in wound repair.
The cells in question, known as intra-epithelial lymphocytes (IELs), exist as a network just beneath the epithelial cells that form the barrier along the body's surfaces. They play a critical role in monitoring the large number of micro-organisms present in the intestine, keeping infections at bay and maintaining a healthy gut. The research shows for the first time that mice fed a diet low in vegetables rapidly lose these specialised immune cells (IELs) lining the intestinal tract, but not other immune cells.
We've often viewed getting cancer as luck of the draw. Other than eating enough fiber and avoiding smoking and too much sun exposure we haven't really seen it as having much relationship to lifestyle. Now, we're finding the way we live our lives has a significant effect on both the prevention of cancer and the course of the illness once it is diagnosed. In my two previous columns we looked at lifestyle connections to heart disease and diabetes. Now, let's look at lifestyle and cancer.
With the increased treatment success rates we are seeing for many forms of cancer, people are living longer and healthier lives through early detection and more effective treatments. Yet the American Cancer Society estimated for 2010 there would be more than one and half million new cases of cancer in the United States and more than 21,000 in Colorado alone. There are several lifestyle-cancer connections we are becoming more acutely aware of.
The American Cancer Society tells us about one-third of all cancers are diet and activity related. The standard call for 30 minutes a day of activity is important as so many of our jobs are increasingly sedentary. We also know that eating more fruits and vegetables, whole grains and healthier fats and less processed meats reduces cancer risks. Recent news articles and Breastcancer.org have raised awareness that overweight woman, especially after menopause have a greater risk of breast cancer. Being overweight also can increase the risk of the recurrence of breast cancer. The same risk applies to men and women for increasing the chance of cancers of the colon, endometrium, esophagus, kidney and other organs.
A recent statistic has been released that indicates that one in two American men have a lifetime risk for cancer. In women, that risk is one in three. Cancer is now the second most prevalent disease in the United States. It is associated with about $ 210 billion in health care costs each year. Another statistic is that cancer survivors number 10.5 million or nearly 4 percent of the U.S. population.
The most critical modifiable risk factor for cancer is cessation of all tobacco use. Multiple studies have shown that tobacco in any form causes many different kinds of cancers. If a person is serious about cancer prevention, then they must be serious about not smoking and, if they do smoke, stopping immediately. The second leading cause of cancer is weight. The heavier a person is, the greater risk they have of developing cancer. It is known that fat alters a person's hormone mix.
Tuesday, July 10, 2012
The Little Salad Shop, a new restaurant serving delicious salads and fresh vegetables on campus, is setting the trend right this semester: eat green food.
The owner, Tiffany Ho '12, clearly understands that eating right is one of the most important ways to ensure success at school; green-colored foods are one of the best ways to get your fix of Mother Nature’s healing properties. They all contain chlorophyll, a chemical that prevents bacterial disease and reduces bad breath. But chlorophyll is only one of many nutrients found in greens; they contain minerals, antioxidants and omega-3 fatty acids, with a number of other remarkable health benefits.
Poopdeck Pappy said in the 1980s comic Popeye, “Spinach is what kept our family strong for thousands of years.” Pappy wasn’t far off the mark. Spinach has strengthening, panacea-like capabilities and the leaves of this food contain a whopping 11 vitamins, while also preventing skin and breast cancer. Spinach is loaded with omega-3 fatty acids, which lower bad cholesterol to prevent heart disease and improve body functions. Kale is a similar leafy vegetable with an extraordinary concentration of nutrients and antioxidants. This plant has been shown to protect the body against degenerative diseases, neutralize acidic foods and toxins, and support the immune system. Just as Popeye warded off bullets and alien weapons by ingesting spinach, we can become invulnerable to threats like cancer and heart failure by eating our greens.
If gnawing on some leafy greens does not appeal, you will be pleased to know that whole raw vegetables isn’t the only way to go green. Young cereal grass is a green food with an even greater concentration of nutrients and minerals than the leafy greens do. You can indulge in the dried or powdered forms of wheat and barley grass and still get anti-inflammatory and antioxidant benefits. Sprouts are another young plant with an excellent nutrient profile. Like the cereal grasses, they contain high levels of chlorophyll, protein, vitamins and cellulose (an ingestible fiber).
One unique place to harvest your healthy greens is under the sea. The seaweed varieties you can eat together comprise all 56 minerals and trace minerals necessary for human health. Arame is one type that contains calcium, iron, protein and dietary fiber. And for the vegetarians out there, it is great to know that seaweed is one of the few plants that contain vitamin B12. Sebastian sang the truth in “The Little Mermaid” — they really are, 'in luck here, down in the muck here, under the sea.'
Most of us have probably heard of mico- and macro-nutrients. But what exactly are they, what are the different types, and which ones are most important?
And what about vitamins and minerals? Do vegetarians and vegans need to supplement? What are the best sources of calcium? What’s all the hype about vitamin D?
Keep reading to find out the answers to these questions and more!
Macro-nutrients are those that provide energy (calories), and include carbohydrates, protein and fat. A summary of each macro-nutrient is provided below:
Carbohydrates are the body’s main source of energy
Carbohydrates provide 4 calories per gram
Whole grains, fruits, and starchy vegetables are good sources
Protein is used by the body for repair and maintenance
Protein provides 4 calories per gram
Vegan sources include beans, legumes, nuts and nut butters, seeds, tofu and tempeh, and whole grains
Dietary fat helps provide a sense of satiety after eating, and aids in the absorption of fat-soluble vitamins A, D, E and K
Fat provides 9 calories per gram – it is the most energy-dense macro-nutrient
Vegan sources include nuts and nut butter, seeds, avocado, coconut, and plant-based oils
Most diet plans – whether for weight loss, a food allergy, or ethical concerns, tend to over-emphasize the importance of macro-nutrients and under-emphasize micro-nutrients. While it is important to ensure that you consume adequate amounts of each macro-nutrient, doing so is easily achieved for most people by eating a varied diet with an appropriate overall caloric intake.
American Diets Have Yet to Catch Up With Increased Awareness of Healthy Eating
by Matt McMillen
Aug. 4, 2011 -- More Americans say they are aware of the health benefits of functional foods, but there has been no increase over the past five years in the number of people who are eating them on a regular basis, according to a new survey from the International Food Information Council (IFIC).
Functional foods are foods that may provide health benefits beyond basic nutrition. Examples include fish such as salmon, which are rich in heart-protective omega-3 fatty acids, and whole grains, which help maintain digestive health while potentially lowering the risk of colorectal cancer. Berries, dark green leafy vegetables like spinach and kale, and other colorful fruits and vegetables also are considered functional foods.
One thousand randomly selected adults completed the IFIC’s online survey during March and April. The survey was designed to measure Americans’ knowledge about the health benefits of functional foods, whether or not such foods are part of their diet, and what barriers prevent them from eating them on a regular basis.
Ninety-five percent of the respondents believe that they have control over their own health. Nearly half said that heart disease was their most important health concern, followed by weight and cancer. And three-quarters of those who took the survey said that food plays the most important role in both maintaining and improving one’s overall health.
Just one in five Britons eats the recommended five portions of fruit and vegetables a day, a poll for World Cancer Research Fund (WCRF) suggests.
The Department of Health first launched its five-a-day campaign in 2003.
But the WCRF says its survey of more than 2,000 UK adults shows people still find achieving that goal difficult.
It is urging people to eat "just one more portion" for a healthier diet, which would increase cancer protection.
The YouGov survey for the WCRF found that, on average, 17% of lower income households (social groups C2, D and E) eat at least five portions per day, compared with 27% for those in higher income groups.
Fruit and veg consumption levels were lowest in the north of England, where 18% had five or more portions daily.
The highest levels of consumption were reported in the south of England, where 26% said they ate at least five portions.
In London, it was 21%, in Scotland 22% and in Wales 23%.
In an effort to rid the country of Monsanto's GMO products, Hungary has stepped up the pace. This looks like its going to be another slap in the face for Monsanto. A new regulation was introduced this March which stipulates that seeds are supposed to be checked for GMO before they are introduced to the market. Unfortunately, some GMO seeds made it to the farmers without them knowing it.
Almost 1000 acres of maize found to have been grown with genetically modified seeds have been destroyed throughout Hungary deputy state secretary of the Ministry of Rural Development Lajos Bognar said. The GMO maize has been ploughed under, said Lajos Bognar, but pollen has not spread from the maize, he added.
Unlike several EU members, GMO seeds are banned in Hungary. The checks will continue despite the fact that seed traders are obliged to make sure that their products are GMO free, Bognar said.
During their investigation, controllers have found Pioneer and Monsanto products among the seeds planted.
Consumption of a greater quantity and variety of fruits and vegetables could slash the risk of diabetes by 21%, according to data from a new study.
Monday, July 9, 2012
Cooking healthy plant-based meals doesn't have to be an arduous task. Take it from me because I do it in the COOL-est way. Cooking On One Leg! Because of this, I have to keep it super easy.
Twenty years ago as young mother of two children, I lost my leg to bone cancer. I was fitted for a prosthetic leg and life went on. Then several years later I was diagnosed with advanced breast cancer. Even with conventional treatment, most of which I did, my doctors predicted that the cancer would return with a year.
I started researching and found that some women had increased their chances of survival by adopting a plant-based diet (similar to how President Clinton now eats!).
Within a week I was taking cooking classes and starting to change the food I ate. I was a junk food junkie, but I began cooking and eating whole grains, beans, vegetables, sea vegetables and lots of foods that never dreamed I'd eat. I gradually started changing the foods my family ate, too.
Today, 12 years later, I remain cancer-free and vibrantly healthy and eating in this delicious way! And ... cooking on one leg! Over the last few years, my prosthetic leg doesn't fit well so I don't wear it as much. I've had to adapt to cooking on crutches and that means making quicker, easier versions of this food than I did in the past. I love this because in doing so I've helped others who are on their own "last leg," such as people that are tired from working all day, but still want quick, easy and delicious plant-based meals.
The risk of colorectal cancer associated with different fruit and vegetable consumption varies depending on the tumor location within the large bowel, according to a study published online Sept. 26 in the Journal of the American Dietetic Association.
TUESDAY, Sept. 27 (HealthDay News) -- The risk of colorectal cancer (CRC) associated with different fruit and vegetable (F/V) consumption varies depending on the tumor location within the large bowel, according to a study published online Sept. 26 in the Journal of the American Dietetic Association.
FRIDAY, April 13 (HealthDay News) -- Studies suggest that eating a diet that contains lots of fresh fruits and vegetables may reduce the risk of heart disease, high blood pressure and certain cancers.
So which ones should you choose this spring? Some of your best choices are strawberries, pineapple, spinach, broccoli and mustard greens, which are in season and among the most economical this time of year, experts say.
"Eating a plant-based diet rich in vegetables, fruits, whole grains and beans can reduce your risk for cancer," Clare McKindley, a clinical dietitian at University of Texas MD Anderson Cancer Center in Houston, said in a university news release. "And buying what's in season keeps your diet fresh and helps you build confidence in your food choices, while supporting your long-term health goals."
A study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention investigators reveals that breast cancer survivors who eat more cruciferous vegetables may have improved survival. The study of women in China was presented by postdoctoral fellow Sarah J. Nechuta, Ph.D., M.P.H., at the American Association for Cancer Research Annual Meeting in Chicago, Ill.
"Breast cancer survivors can follow the general nutritional guidelines of eating vegetables daily and may consider increasing intake of cruciferous vegetables, such as greens, cabbage, cauliflower and broccoli, as part of a healthy diet," said Nechuta.
Nechuta, Xiao Ou Shu, M.D., Ph.D., and colleagues investigated the role of cruciferous vegetables in breast cancer survival among women in the Shanghai Breast Cancer Survival Study, a prospective study of 4,886 Chinese breast cancer survivors who were diagnosed with stage 1 to stage 4 breast cancer from 2002 to 2006. Shu, Ingram Professor of Cancer Research, is the principal investigator of the Shanghai Breast Cancer Survival Study.
US scientists claim to have discovered a dangerous new plant disease linked to genetically modified crops and the pesticides used on them.
The research, which is yet to be completed, suggests the pathogen could be the cause of recent widespread crop failure and miscarriages in livestock.
Emeritus Professor Don Huber from Perdue University says his research shows that animals fed on GM corn or soybeans may suffer serious health problems due to the pathogen.
“They’re finding anywhere from 20 per cent to as much as 55 per cent of those [animals] will miscarriage or spontaneously abort,” he said.
“It will kill a chicken embryo for instance in 24-48 hours.”
Professor Huber says it isn’t clear yet whether it is the GM crops or the use of the pesticide glyphosate that causes the pathogen. But he says his research shows both the pesticide and the GM crops also reduce the ability of plants to absorb nutrients from the soil that are necessary for animal health.