New Study: Standard American Diet Causes Nearly Half of All Deaths from Heart Disease, Stroke and Type 2 Diabetes

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It should come as no surprise that our diet plays a critical role in our health and longevity, but the sheer level of influence may come as a shock to you.

A new study published in the March 7 issue of JAMA found that poor diet is responsible for an astonishing 45 percent of all deaths from heart disease, stroke and type 2 diabetes in the US. The researchers attributed this high mortality rate to the Standard American Diet (SAD), which is high in sodium, processed meats, sugar-sweetened beverages and unprocessed red meats.

The good news is, just as diet can be our downfall, it’s also just as powerful in promoting exceptional health and longevity — as seen in “Blue Zone” cultures, who are known for their extraordinary lifespan and phenomenal vitality.

A Deadly Trinity of Disease, Directly Linked to Poor Food Choices

According to the newly released JAMA study, which was funded by the National Heart, Lung and Blood Institute (NHLBI), nearly half of all US deaths in 2012 caused by cardiometabolic diseases — like heart disease, stroke and type 2 diabetes — are due to poor diet. Out of the 702,308 adult deaths from cardiometabolic diseases, 318,656 — about 45 percent — were linked with over-consumption of certain unhealthy foods, as well as low consumption of specific nutrient dense edibles.

“Nationally, estimated cardiometabolic deaths related to insufficient healthier foods/nutrients remained at least as substantial as those related to excess unhealthful foods/nutrients,” said lead researcher Renata Micha, RD, PhD, of the Tufts Friedman School of Nutrition Science and Policy, Boston.

Excess consumption of sodium was associated with the highest percentage of death. Consuming high amounts of processed meats, sugar-sweetened beverages and unprocessed red meat were also linked with high mortality. Americans also don’t eat enough of certain health-promoting foods — like fruit, vegetables, nuts and seeds, whole grains, polyunsaturated fats and seafood omega-3 fats.

“Among unhealthful foods/nutrients, the present findings suggest that sodium is a key target,” noted the researchers. “Population-wide salt reduction policies that include a strong government role to educate the public and engage industry to gradually reduce salt content in processed foods (for example, as implemented in the United Kingdom and Turkey) appear to be effective, equitable, and highly cost-effective or even cost-saving.”

According to a press release from the NHLBI:

“The study also shows that the proportion of deaths associated with diet varied across population groups. For instance, death rates were higher among men when compared to women; among blacks and Hispanics compared to whites; and among those with lower education levels, compared with their higher-educated counterparts.”

The findings of the study were based on death certificate data from the National Center of Health Statistics.

With annual US healthcare spending hitting $3.8 trillion in 2014 and $3.2 trillion in 2016 — heart disease and stroke costing nearly $1 billion a day in medical costs along with lost productivity, and diabetes totaling $245 billion annually — the results of this study come as a stark reality check. However, they can also help encourage positive outcomes, such as new public health strategies, public education programs, and revamped industry standards.

For inspiration, we can also look to cultures and communities that have outstanding health and longevity for guidance — and a perfect place to start is with the Blue Zones.

The Island Where People Forgot to Die

Just off the coast of Turkey, very close to Samos, where Pythagoras and Epicurus lived, is a Greek island named Ikaria that is renown as “the island where people forgot to die” because of the exceptional lifespan of its inhabitants. Included in what is referred to as the Blue Zones — five regions in Europe, Latin America, Asia and the US with the highest concentrations of centenarians in the world — the people of Ikaria live about eight years longer than average and have exceedingly good health. These communities are also largely free of health complaints like obesity, cancer, diabetes and heart disease. Moreover, they’re sharp to the very end, whereas in the US, almost half the population over 85 suffers from dementia.

Diet is a key ingredient to their robust health and longevity. In Ikaria, they’re eating a variety of a Mediterranean diet, but with lots of potatoes. They also consume high amounts of beans. One unique foodstuff is called horta, a weed-like green that’s eaten as a salad, lightly steamed or baked into pies. Goat’s milk, wine, honey, some fruit and small amounts of fish are also enjoyed. Other foods include feta cheese, lemons and herbs such as sage and marjoram, which are made into tea.

Lifestyle also comes into play. Plenty of sex (even in old age) and napping are integral aspects of the culture, as is physical activity. There are no treadmills or aerobic classes here. Instead, exercise involves planting and maintaining a garden, manual labor (houses in Ikaria only have hand tools) and walking to run errands.

Another Blue Zone region is Sardinia, Italy where goat’s milk and sheep’s cheese are staples, along with moderate amounts of flat bread, sourdough bread and barley. They also eat plenty of fennel, fava beans, tomatoes, chickpeas, almonds, milk thistle tea and wine from Grenache grapes.

Seventh-day Adventists in Loma Linda, California made the list as well. The community shuns smoking, drinking and dancing, while also avoiding movies, television and other media distractions. Their diet focuses on grains, fruits, nuts, vegetables — and they only drink water. Sugar, except for natural sources found in whole fruit, is taboo. Adventists who follow the religion’s lifestyle live about 10 years longer than those who don’t. Interestingly, pesco-vegetarians in the community, who include up to one serving of fish per day with their plant-based diet, live longer than vegan Adventists. Avocados, salmon, beans, oatmeal, avocados, whole wheat bread and soy milk make up the bulk of their diet.

Nicoya Peninsula in Costa Rica also has a high number of centenarians. Theirs is a traditional Mesoamerican diet of beans, corn and squash — plus papayas, yams, bananas and peach palms (an oval fruit dense in vitamins A and C).

The final Blue Zone is Okinawa, Japan. Their “top longevity foods” are bitter melons, seaweed, turmeric, sweet potato, tofu, garlic, brown rice, green tea and shitake mushrooms.

All Blue Zones share the following characteristics:

  • Only eat until you’re 80 percent full.
  • The smallest meal of the day is always in the late afternoon or evening.
  • Diet consists mostly plants, especially beans. Meat is eaten rarely — on average of just five times a month — and in small portions of about 3 to 4 ounces.
  • Moderate amounts of wine is consumed with 1-2 glasses per day (doesn’t apply to Seventh-day Adventists).
  • A sense of community and close social bonds, often with religious underpinnings.

Although the secret to Blue Zone longevity doesn’t rely exclusively on diet, it’s certainly a core foundation for their exceptional health and vitality. We can take a cue from these regions and integrate their wisdom into our own lives for improved well-being. Have a look at these quick and easy Blue Zone recipes for inspiration.

Written By: Carolanne Wright

Article Source: https://wakeup-world.com/2017/04/24/new-study-standard-american-diet-causes-nearly-half-all-deaths-heart-disease-stroke-type-2-diabetes/

 

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Cravings for high-calorie foods may be switched off in the brain by new supplement

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Eating a type of powdered food supplement, based on a molecule produced by bacteria in the gut, reduces cravings for high-calorie foods such as chocolate, cake and pizza, a new study suggests.

Scientists from Imperial College London and the University of Glasgow asked 20 volunteers to consume a milkshake that either contained an ingredient called inulin-propionate ester, or a type of fibre called inulin.

Previous studies have shown bacteria in the gut release a compound called propionate when they digest the fibre inulin, which can signal to the brain to reduce appetite. However the inulin-propionate ester supplement releases much more propionate in the intestines than inulin alone.

After drinking the milkshakes, the participants in the current study underwent an MRI scan, where they were shown pictures of various low or high calorie foods such as salad, fish and vegetables or chocolate, cake and pizza.

The team found that when volunteers drank the milkshake containing inulin-propionate ester, they had less activity in areas of their brain linked to reward — but only when looking at the high calorie foods. These areas, called the caudate and the nucleus accumbens, found in the centre of the brain, have previously been linked to food cravings and the motivation to want a food.

The volunteers also had to rate how appealing they found the foods. The results showed when they drank the milkshake with the inulin-propionate ester supplement they rated the high calorie foods as less appealing.

In a second part of the study, which is published in July edition of the American Journal of Clinical Nutrition, the volunteers were given a bowl of pasta with tomato sauce, and asked to eat as much as they like. When participants drank the inulin-propionate ester, they ate 10 per cent less pasta than when they drank the milkshake that contained inulin alone.

In a previous research study by the same team, published in 2013, they found that overweight volunteers who added the inulin-propionate ester supplement to their food every day, gained less weight over six months compared to volunteers who added only inulin to their meals.

Professor Gary Frost, senior author of the study from the Department of Medicine at Imperial, said: “Our previous findings showed that people who ate this ingredient gained less weight — but we did not know why. This study is filling in a missing bit of the jigsaw — and shows that this supplement can decrease activity in brain areas associated with food reward at the same time as reducing the amount of food they eat.”

He added that eating enough fibre to naturally produce similar amounts of propionate would be difficult: “The amount of inulin-propionate ester used in this study was 10g – which previous studies show increases propionate production by 2.5 times. To get the same increase from fibre alone, we would need to eat around 60g a day. At the moment, the UK average is 15g.”

Claire Byrne, a PhD researcher also from the Department of Medicine explained that using inulin-propionate ester as a food ingredient may help prevent weight gain: “If we add this to foods it could reduce the urge to consume high calorie foods.” She added that some people’s gut bacteria may naturally produce more propionate than others, which may be why some people seem more naturally predisposed to gain weight.

Dr Tony Goldstone, co-senior author of the study from the Department of Medicine added: “This study adds to our previous brain imaging studies in people who have had gastric bypass surgery for obesity. These show that altering how the gut works can change not only appetite in general, but also change how the brain responds when they see high-calorie foods, and how appealing they find the foods to be.”

Dr Douglas Morrison, author of the paper from the Scottish Universities Environmental Research Centre at the University of Glasgow, commented: “We developed inulin-propionate ester to investigate the role of propionate produced by the gut microbiota in human health. This study illustrates very nicely that signals produced by the gut microbiota are important for appetite regulation and food choice. This study also sheds new light on how diet, the gut microbiome and health are inextricably linked adding to our understanding of how feeding our gut microbes with dietary fibre is important for healthy living.”

Article Source: http://www.eurekalert.org/pub_releases/2016-07/icl-cfh070116.php

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By Dr. Mercola – http://articles.mercola.com

In the early 1990’s, soy and soy products exploded onto the supermarket scene with promises of bountiful health benefits.

This “new miracle food,” soy, was supposed to lower cholesterol, take the heat out of hot flashes, protect against breast and prostate cancer and offer a filling alternative to earth-loving vegetarians.

The problem with these claims?

Most of them are false.

Sadly, most of what you have been led to believe by the media about soy is simply untrue.

The sudden upsurge in the recommendation of soy as a health food has been nothing more than a clever marketing gimmick to further reduce the cost and nutritional content of your food.

For you vegetarians out there staring at the screen in open-mouthed shock, fear not.

There are plenty of other healthy vegetarian alternatives, which I will discuss later in this article.

What was once considered a minor industrial crop back in 1913 now covers over 72 million acres of farmland.

But first, let’s examine the dangers and side effects of soy protein isolate and GMO foods.

Soy Protein Isolate — What is It, and How is it Getting in My Food?

The Soyfoods Association of America has a soy protein “fact sheet” defining soy protein isolate as the following:

“Soy protein isolate is a dry powder food ingredient that has been separated or isolated from the other components of the soybean, making it 90 to 95 percent protein and nearly carbohydrate and fat-free.”

Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements.

Bodybuilders beware: because many weight gainer powders, bars and shakes contain this dangerous ingredient and it can cause troubling side effects such as diminished libido and erectile dysfunction — and this is just the start. You’ll find out more about these disturbing health effects later on in this article.

Even if you are not a vegetarian and do not use soymilk or tofu, it is important to become a label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Dr. Daniel offers a free Special Report, “Where the Soys Are,” on her Web site. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “boullion,” “natural flavor” and “textured plant protein.”

Here are a few other names soy tends to hide under:

  • Mono-diglyceride
  • Soya, Soja or Yuba
  • TSF (textured soy flour) or TSP (textured soy protein)
  • TVP (textured vegetable protein)
  • Lecithin
  • MSG (monosodium glutamate)

Not all textured vegetable protein is made from soy, but a great deal of it is. Lecithin can be made from soy, eggs, sunflower or corn. Be sure to contact the manufacturer to find out which is in your product if the label doesn’t reveal this information.

GMO — Making Soy Even Worse

One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically modified (GM), and these are used to create soy protein isolate.

Why the genetic tinkering?

Genetically modified soybeans are designed to be “Roundup ready.” That’s right, they are chemically engineered to withstand heavy doses of herbicides without killing the plant! What does this mean for your health and the health of your unborn or yet-to-be-conceived children? Read on.

GM Soy Can Lead to Hormonal Disruption and Miscarriages

The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle.

“It’s an endocrine buster,” says UK pathologist Stanley Ewen, “that interferes with aromatase, which produces estrogen.”

What’s more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.

In an excellent summary of glyphosate-related effects by the Pesticide Action Network, Dr. Andreas Carrasco of the Embryology Laboratory, Faculty of Medicine in Buenos Aires, simply and expertly explains the serious risks for unborn children exposed to Roundup-laden GMO soy products.

Amphibian embryos were exposed to a tiny concentration of glyphosate (diluted 5000 fold) and showed the following effects:

“Effects included reduced head size, genetic alterations in the central nervous system, increased death of cells that help form the skull, deformed cartilage, eye defects, and undeveloped kidneys. Carrasco also stated that the glyphosate was not breaking down in the cells, but was accumulating.

The findings lend weight to claims that abnormally high levels of cancer, birth defects, neonatal mortality, lupus, kidney disease, and skin and respiratory problems in populations near Argentina’s soybean fields may be linked to the aerial spraying of Roundup.”

The long-term effects of the human consumption of genetically modified soy and soy-based products are staggering.

In April 2010, researchers at Russia’s Institute of Ecology and Evolution of the Russian Academy of Sciences and the National Association for Gene Security found that after feeding hamsters GM soy for two years over three generations, by the third generation, most lost the ability to have babies!  Now, let’s take a close look at some of the health risks to YOU as a result of eating genetically modified soy.

Infertility in Women

Do you want to start a family? Have you had any trouble conceiving, perhaps due to irregular menstrual cycles or endometriosis? Have you ever experienced a miscarriage?

If so, what you’re about to read will shock you.

Brazilian study published in 2009 looked at the impact of soy on the reproductive system of female rats. Female rats fed GM soy for 15 months showed significant changes in their uterus and reproductive cycles, compared to rats fed organic soy or no soy.

Extrapolating the findings to people, women who eat genetically modified soy products, such as the soy protein isolate in processed vegetarian fare, may be more likely to experience severe hormonal disruptions, including an overabundance of estrogen, a hair-growth stimulating hormone, and damage to the pituitary gland.

According to Dr. Stanley Ewen, the female rats fed GM soy probably had an increase in progesterone, which could cause an increase in the number of eggs released during each ovulation cycle.

You might think this would lead to an increase in fertility. However, as discussed in an article by Jeffrey Smith, women who consume genetically modified soy products are at increased risk for developing retrograde menstruation (the menstrual cycle backs up into the body instead of outward), causing endometriosis, which can lead to infertility.

The consumption of soy protein isolate and other soy-based products can also lead to abnormally heavy or longer menstrual periods. This is called menorrhagia and, ironically, some commercials have been popping up with a new pill that supposedly offers the “cure” for this “mystery syndrome.”

When in reality the real cure for some women is as simple as removing soy and soy-based products from the diet. The negative effects of soy are not restricted to women, however.

Loss of Libido & Erectile Dysfunction in Men

Guys, do you enjoy protein bars or use a weight gainer shake? If so, be sure to read the label to see if the products you use contain any soy ingredients. Did you know that celibate monks living in monasteries and leading a vegetarian lifestyle find soy foods quite helpful for dampening libido?

Another drawback: Soy has also been linked to erectile dysfunction. The two natural drugs found in soy, genistein and daidzein, mimic estrogen so well that they have been known to cause a variety of alarming side effects in men:

  • Breast enlargement (gynecomastia)
  • Decreased facial and body hair growth
  • Decreased libido
  • Mood swings and frequent crying jags
  • Erectile dysfunction
  • Lowered sperm count

For example, one recent study documented a case of gynecomastia in a 60-year-old man as a result of his soy consumption. Another study showed that juvenile rats exposed to daidzein showed impaired erectile function at maturity.

Men, if you’ve experienced one or any of these symptoms, soy could be the culprit. Remove it from your diet, but be sure to consult a trusted physician if your symptoms do not improve or get worse as this could be a sign of another serious condition.

The Healthy Aspects of Soy: Fermented vs. Unfermented

In order to back up the claim that soy is a health food, privately funded “researchers” have been quick to point out that Asians, who consume a diet high in soy, have less risk of breast, uterine and prostate cancer. Unfortunately, they leave out two very important
points:

The reason Asians have an increased risk for some cancers is the same reason they do not develop others: unfermented soy. The soy marketing and promotion gurus left out this critical piece of information. Would you rather have one cancer over another? Isn’t that like asking whether or not you’d like to be whacked in the head with a two-by-four vs. a wooden stick?

You might be asking yourself what the big difference is between consuming a fermented soy product such as, say, tempeh, vs. tofu or a veggie burger. I’m here to tell you, the difference is night and day.

Unfermented AND fermented soy contains hormonal mimics in the form of isoflavones which can not only disrupt delicate hormone systems in your body, but also act as goitrogens, substances that suppress your thyroid function. When the thyroid is suppressed, a host of health problems result, namely:

  • Anxiety and mood swings
  • Insomnia
  • Difficulty losing weight
  • Difficulty conceiving children
  • Digestive problems
  • Food allergies

And so much more. No wonder soy can lead to thyroid, esophagus and stomach cancer! Unfermented soy is also chock full of phytic acid, an “antinutrient” responsible for leeching vital nutrients from your body. Phytic acid also blocks the uptake of essential minerals such as calcium, magnesium, copper, iron and zinc especially.

Now, fermented soy products do provide health benefits.

As I mentioned in my previous article, some examples of healthful fermented soyproducts are as follows:

  • Tempeh, a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
  • Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).
  • Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor.
  • Soy sauce, which is traditionally made by fermenting soybeans, salt and enzymes; be wary because many varieties on the market today are made artificially using a chemical process.

For those of you who enjoy tofu, I’m sorry to say it didn’t make this list because tofu is an unfermented soy product.

So, What Are The Health Benefits of Fermented Soy Products?

The claim that soy products can prevent osteoporosis, decrease your risk of cardiovascular disease and dementia and protect you from cancer of the prostate, lung and liver is actually true, but ONLY if the soy is fermented.

How?

The process of fermenting soy destroys the above-mentioned dangerous substances, thereby making it fit for consumption. Also, fermented soy products such as those listed above are a rich source of vitamin K2, a vitamin that works in harmony with vitamin D to keep you healthy. Vitamin K regulates your body’s blood clotting ability and helps prevent cancer, osteoporosis and heart disease. Andvitamin D is essential to the function of every system in your body.

Warning to Vegetarians about the Risk of Mineral Deficiency

Since phytic acid or phytates sap the nutrients from your body, if you’re eating a vegetarian diet that has replaced meat with mostly unfermented soy such as veggie burgers containing GMO soy protein isolate, you are at risk for severe mineral deficiency.

In addition to this nutrient loss, many processed veggie burgers and the like are packed with harmful artificial flavorings, particularly MSG and textured vegetable protein products to give them their strong “meat” flavor.

What’s even worse is the process soy has to go through to become soy protein isolate. Acid washing in aluminum tanks, which is designed to remove some of the antinutrients (but the results often vary widely), leeches aluminum into the final product. Aluminum can have adverse effects on brain development and cause symptoms such as:

  • Antisocial behavior
  • Learning disabilities
  • Alzheimer’s Disease and Dementia

As I mentioned in a previous article about soy, this makes processed vegetarian fare more palatable, but far from nutritious. Vegetarians have plenty of options for well-rounded, nutritious meals without needing to eat soy or soy-based products.

  • Beans are an inexpensive, protein-rich food that can be eaten alone, added to salads or served as a side dish. Be sure to purchase organic dried beans and cook them at home to avoid the adverse health effects of eating canned food. Ideally is it also best to soak them for at least 12 hours before cooking them.
  • Nuts are also an excellent source of protein. For optimal health benefits, reach for organic nuts such as almonds or walnuts, instead of overly processed mixed nuts.
  • Quinoa is a gluten free grain that can be enjoyed as a cereal, side dish or added to homemade vegetable stews as a thickener.
  • Flaxseed, which is rich in essential omega 3 fats like ALA, is an excellent source of protein. Add it to salads or sprinkle it over yogurt to infuse your meal with vital nutrients. However, it is important to grind flax seeds just prior to eating them because100 percent of commercially ground flaxseeds are rancid. Hemp seeds are also an excellent source of protein.

Hope for the Lactose Intolerant

If you suffer from lactose intolerance and have been replacing milk with soy, you have three more healthful options: Almond milk, and now hemp milk. All are nutritious alternatives to soy, and almond milk has a richer, heartier flavor. Hemp milk is a very creamy, high protein alternative to soymilk, and it’s easy to blend your own by whizzing up hemp seeds and water in a high-speed blender.

Babies — Birth Control in a Bottle

As stated in a number of previous articles, soy formula is one of the most dangerous foods you can feed your baby!

“In 1998, investigators reported that the daily exposure of infants to isoflavones in soy infant formula is 6 to11 times higher on a body-weight basis than the dose that has hormonal effects in adults consuming soy foods. Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000 to 22,000 times higher than plasma estradiol concentrations in infants on cow’s milk formula.”

What does this mean? Feeding your infant soy-based formula can cause a host of health problems including:

  • Behavioral problems
  • Food allergies and digestive distress
  • Early puberty and fertility problems (including the inability to menstruate)
  • Asthma
  • Precocious puberty for girls and gynecomastia (man boobs) for boys
  • Thyroid disease
  • Cancer

As I concluded in my article on infant formula, babies who are fed exclusively from the breast from birth to six months enjoy health benefits such as:

  • Lower risk of respiratory tract and middle ear infections
  • Lower risk of eczema
  • Lower risk of obesity
  • Added protection against heart disease, diabetes, asthma, and allergies
  • Improved brain function and immune system function

Soy formula is also laden with toxic chemicals such as aluminum and manganese, which can cause both physical and mental health problems, learning disabilities, brain damage and behavioral problems. If, for some reason, you are unable to breastfeed or have adopted a baby, look into these recipes for homemade infant formula.

School Lunch — Children’s Nutrition Left Behind

In order to comply with new US Government standards, soy products are now being used to replace whole, nutritious foods in school lunches. Due to the decreased fat content of soy, it is touted as a healthful alternative to the meat and dairy of yesterday’s hot meal.

Nothing could be further from the truth.

Soy added to your child’s hot lunch depletes the necessary nutrients needed for healthy growth and has been linked to learning disabilities. I encourage you to watch this sobering video to learn more about the dangers in your child’s school lunch. Do your children a favor and send them to school with a healthy, home-packed meal.

Senior Citizens — Aging Less Gracefully

According to a study done by Dr. Lon White of the Hawaii Center for Health Research, senior citizens who consumed a lot of tofu in mid-life were more likely to experience accelerated brain aging and a more pronounced loss of cognitive function.

“What’s more,” said Dr White, “those who ate a lot of tofu, by the time they were 75 or 80, looked five years older.”

If you’re heading toward your golden years and are looking to avoid soy protein, become a label reader. Meal replacement drinks like Ensure are filled with soy protein and are best avoided. As you can see, unfermented soy is anything but a health food.

Do your own research, try eliminating it from your family’s diet and judge the results for yourself. Remember, an educated consumer is an armed consumer. Big companies can only produce and sell these harmful products as long as you’re buying them.

Vote with your wallet by spending your money on healthier alternatives!

Food Cravings? Here Is What Your Body Really Wants

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If you crave this…What you really need is…And here are healthy foods that have it:

  • Chocolate = Magnesium: Raw nuts and seeds, legumes, fruits
  • Sweets = Chromium: Broccoli, grapes, cheese, dried beans, calves liver, chicken Carbon Fresh fruits Phosphorus Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes, grains Sulfur Cranberries, horseradish, cruciferous vegetables, kale, cabbage Tryptophan Cheese, liver, lamb, raisins, sweet potato, spinach
  • Bread, toast = Nitrogen: High protein foods: fish, meat, nuts, beans
  • Oily snacks, fatty foods = Calcium:   Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
  • Coffee or tea = Phosphorous: Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes Sulfur Egg yolks, red peppers, muscle protein, garlic, onion, cruciferous vegetables NaCl (salt) Sea salt, apple cider vinegar (on salad) Iron Meat, fish and poultry, seaweed, greens, black cherries
  • Alcohol, recreational drugs = Protein:  Meat, poultry, seafood, dairy, nuts Avenin Granola, oatmeal Calcium Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame Glutamine Supplement glutamine powder for withdrawal, raw cabbage juice Potassium Sun-dried black olives, potato peel broth, seaweed, bitter greens
  • Chewing ice = Iron:  Meat, fish, poultry, seaweed, greens, black cherries
  • Burned food = Carbon: Fresh fruits
  • Soda and other carbonated drinks = Calcium:   Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
  • Salty foods = Chloride:  Raw goat milk, fish, unrefined sea salt
  • Acid foods = Magnesium: Raw nuts and seeds, legumes, fruits
  • Preference for liquids rather than solids = Water:  Flavor water with lemon or lime. You need 8 to 10 glasses per day.
  • Preference for solids rather than liquids = Water: You have been so dehydrated for so long that you have lost your thirst. Flavor water with lemon or lime. You need 8 to 10 glasses per day.
  • Cool drinks = Manganese: Walnuts, almonds, pecans, pineapple, blueberries
  • Pre-menstrual cravings = Zinc:   Red meats (especially organ meats), seafood, leafy vegetables, root vegetables
  • General overeating = Silicon:   Nuts, seeds; avoid refined starches Tryptophan Cheese, liver, lamb, raisins, sweet potato, spinach Tyrosine Vitamin C supplements or orange, green, red fruits and vegetables
  • Lack of appetite = Vitamin B1:  Nuts, seeds, beans, liver and other organ meats. Vitamin B3:Tuna, halibut, beef, chicken, turkey, pork, seeds and legumes Manganese Walnuts,       almonds, pecans, pineapple, blueberries Chloride Raw goat milk, unrefined sea salt
  • Tobacco = Silicon:   Nuts, seeds; avoid refined starches Tyrosine Vitamin C supplements or orange, green and red fruits and vegetables

Via naturopathyworks.com

Food to Prevent Cancer: Vegetables With Proven Cancer Fighting Abilities

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Add some of these veggies to your plate daily for added cancer fighting protection.  Many people will say they don’t like vegetables, but there are many ways to cook and flavor veggies, the possibilities are endless.  You don’t have to stick with just one kind, mix it up for a variety of flavors and colors.  Vegetables are low in calories, high in fiber and have many other  benefits besides cancer fighting.  It seems like vegetables could be a wonder food.   In the world full of processed foods, obesity and diseases at high rates, doing what you can to help your body stay in great health should be important and easy.  Adding vegetables to every meal is an easy way to help protect your body.  Most importantly, your body will thank you.

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A growing number of studies are discovering foods to prevent cancer, and several types of vegetables are gaining a reputation as reliable cancer fighters. On this page, we’ll outline research related to vegetables that scientists have labeled foods to prevent cancer.

 

Cruciferous vegetables

Cruciferous vegetables (brocolli, brussel sprouts, cauliflower, cabbage, collard greens, bok choy and kale) have been identified by the American Institute for Cancer Research (AICR) as clearly reducing the likelihood of cancer of the mouth, pharanx, larynx, esophagus and stomach. AICR issued this claim in its 2007 report, Food, Nutrition, Physical Activity, and the Prevention of Cancer.

 

Several components of cruciferous vegetables– glucosinolates, crambene, indole-3-carbinol, isothiocynates and sulforaphane– have been shown by researchers to lower cancer risk, according to the AICR. Laboratory studies have found that compounds in cruciferous vegetables stop the growth of cancer cells and tumors in the breast, lung, colon, liver, cervix and endometrium. A research project conducted in Seattle and published in 2000 found that men who ate three or more servings of crucierous vegetables a week were 41 percent less likely to develop prostate cancer than men who at less than one serving of cruciferous vegetables a week.

This group of foods to prevent cancer also is high in fiber, which has been shown in numerous studies to be important in reducing risk for colon cancer. One cup of cooked cabbage contains 4 grams of fiber, one cup of cauliflower is 3 grams of fiber, and a cup of brocolli has 2 grams. The American Cancer Society recommends that cruciferous vegetables regularly be included in your diet.

 

Foods to prevent cancer – Carrots

These orange root vegetables are one of the richest sources of cartenoids (including beta-carotene), which are linked to lower risk for cancer of the colon, bladder, cervix, prostate, larynx, esophogus and breast (in post-menopausal women). Researchers have also demonstrated that the compounds in carrots can help lungs withstand the damage from smoking and may have protective properties against lung cancer.

One cancer-fighting compound in carrots, called falcarinol, is more effective when carrots are cooked whole, rather than sliced before cooking. In June 2009, scientists at Newcastle University in England released their findings that cooked whole carrots contained 25 percent more falcarinol than carrots that were chopped before cooking. Individuals who participated in a taste test also said they preferred the taste of the carrots cooked whole.

 

Mushrooms including Reishi, Shiitake and Maitake

For centuries, Eastern medicine has used mushrooms for healing. It turns out modern science has concluded mushrooms are indeed healers and researchers have added them to the list of foods to prevent cancer.

The traditional healing mushrooms– Reishi, Shiitake and Maitake– all contain a component called 1,3-beta-glucan, which has been shown in animal studies to slow the growth of tumors and boost the immune system. The Shiitake mushroom also contains a similar component called lentinan, which has a demonstrated ability to stop or slower tumor growth. A study released in 2006 found that White button mushrooms contain phytochemicals that are protective against breast and prostate cancer. The common white button mushroom is rich in selenium, which lowers the risk for lung, stomach, colon and prostate cancer, according to the American Institute for Cancer Research.

A study published in March 2009 that involved 2,000 Chinese women showed that women who ate fresh or dried mushrooms were less likely to have breast cancer. Women who consumed at least 10 grams of fresh mushrooms daily were 64 percent less likely to have breast cancer than women who ate no mushrooms. Participants who ate 4 grams of dried mushrooms every day were 47 percent less likely to have breast cancer compared to women who never ate dried mushrooms. Results were similar in pre-menopausal and post-menopausal women.

 

Beans/Legumes

Beans, lentils and peas are included in the AICR’s list of foods to prevent cancer. Beans contain saponins, protease inhibitors and phytic acid, which have been linked to cancer prevention. Saponins are able to stop cancer cells from reproducing and slow the growth of tumors.Protease inhibitors can slow the division of cancer cells and stop cancer cells from destroying nearby healthy cells. And phytic acid has been shown to slow the growth of tumors.

In addition, beans are one of the most fiber-rich foods available. A high-fiber diet has been clearly associated with a significantly reduced risk for colon cancer and a somewhat reduced risk for esophogus cancer. A diet high in legumes has been linked to a decreased probability of stomach and prostate cancer.

 

Dark, leafy green vegetables

It’s not surprising to find leafy green vegetables are cancer fighters, we’ve always been told they are good for you. The AICR says that spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard contain the cancer-inhibiting cartenoids, as well as folate and fiber.

Cartenoids, also found in carrots, are associated with lower risk for cancer of the mouth, pharynx and larynx. Laboratory projects have found that inhibit the growth of breast, skin, lung and stomach cancer.

Intake of foods high in folate can reduce the incidence in pancreatic cancer, AICR reports, and eating a diet high in fiber can lower the risk of colorectal cancer.

 

Garlic and onions – Foods to prevent cancer

Garlic and onions belong to the vegetable family, which also includes scallions, leeks and chives. The AICR reports that intake of allium vegetables is associated with reduced risk for stomach cancer, and eating garlic in particular may reduce the incidence of colon cancer.

Researchers have been avidly studying the healing properties of garlic and have discovered that components in garlic have stopped or slowed the growth of tumors in the prostate, bladder, colon and stomach. In lab studies, one particular garlic phytonutrient, diallyl disulfide, guarded against cancer of the skin, colon and lung. In lab studies, this component also killed leukemia cells.

Animal studies have revealed that phytochemicals in allium vegetables can slow the growth of cancer in the breast, stomach, esophogus, lung and colon.

 

Red Sweet Peppers

These colorful veggies have significant amounts of beta-cryptoxanthin, a cartenoid that has been linked to lower levels of lung cancer. In January 2004, the journal Cancer Epidemiology Biomarkers and Prevention reported that individuals who ate the most foods with beta-cryptoxanthin reduced their lung cancer risk by more than 30%, compared to those who ate the least of the cartenoid.

 

Tomatoes

This vegetable has been identified as one of the foods to prevent cancer, specifically prostate cancer. Tomatoes contain lycopene, which gives them their red color. AICR reports that eating foods high in lycopene can protect against cancer of the prostate. Animal studies have shown that comsumption of tomato components decreased prostate cancer risk. A Harvard University study involving 47,000 men discovered that men who ate 10 servings of tomato products a week (tomatoes, tomato sauce, tomato juice, pizza) developed 45 percent fewer cases of prostate cancer than men who ate fewer than two servings of tomato products weekly.

Tomato components, including lycopene, have also been shown in lab studies to halt cancer cells in the breast and lung.

 

written by: http://www.foods-that-heal.com

 

 

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