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Research has shown that antioxidants help keep the immune system healthy, preventing serious diseases like cancer. Now, a new study review has shown that antioxidants are especially potent against kidney cancer. The review of studies, which was published in the American Association for Cancer Research (AACR), found that eating plenty of antioxidant-rich foods like fruits and vegetables cuts the risk of kidney cancer by as much as 32 percent.
For the review, the researchers looked at the findings of 13 existing studies that followed the health patterns of 530,469 women and 244,483 men over 20 years. The researchers found that individuals who consumed the most amounts of fruits and vegetables had a reduced risk of renal cell cancer by 32 percent compared to those who consumed the least amounts of these antioxidant-rich foods.
Fruits and vegetables, especially organic ones, contain high amounts of antioxidants. Antioxidants prevent the effects of oxidation on the cells, which can cause serious damage to cells. This damage can lead to diseases, such as kidney cancer.
Antioxidants also help reduce inflammation that could also result in diseases, such as heart disease, diabetes, and cancer. Studies have also found that the antioxidants contained in spinach, blueberries, and strawberries combined protect the nervous system from neurological problems, such as autism, dementia, and other mental disorders. Fruits and vegetables are also rich in fiber, which boosts their health benefits.
While all fruits and vegetables contain antioxidants, there are certain types of fruits and vegetables that are more beneficial than others. These include apples, bananas, broccoli, and Brussels sprouts. The carotenoids in these foods significantly prevent oxidative damage to the DNA, which suppresses malignant transformation and tumor growth and enhances cell to cell communication. These benefits protect the cells against cancer. (MORE)
Do you realize that all of the preventable diseases that U.S. medical doctors can’t seem to cure are ones they now refer to as genetic, meaning you inherited them? But that’s next to impossible, since those same diseases barely existed in America just five generations ago. It all started with chemical medicine made in laboratories, then came processed, canned food, then fluoridated water, then vaccines, and now GMOs. It’s all one big formula that feeds the chronic sick care system of disease and disorder. What most people fail to realize is that most of it is NOT inherited, but rather preventable and even reversible. Consider this:
The American allopathic system of medicine relies on two major platforms in order to remain in business. Part one: Never cure anything, but only address and manage symptoms of disease and disorder with lab-made concoctions and surgery. Part two: Tell all patients that any serious disease or disorder they have is genetic and has been inherited from their parents’ or grandparents’ genes, so the “victim” (allopathic patient for life) won’t ever figure out that they can prevent (and often reverse) these diseases and disorders with nutritional remedies.
Want to prevent (and cure) conventional food diseases? Limit your “junk science” intake and focus on nutrients. Here are the top six preventable diseases with information on how to remedy them, naturally.
Hardly any type of cancer is inherited or contagious. Almost all types of cancer are caused by chemical consumption, and conversely can be prevented and even reversed by ending chemical consumption. Cancer is not actually a disease. It’s called that to scare Americans into going to medical doctors for prescriptions, surgery, chemotherapy and radiation treatments. This is big business. Doctors and surgeons get paid hundreds of thousands of dollars yearly, whether you get better or whether you suffer more and die at their hands. More people die each year from chemotherapy than from cancer, by the way. (MORE)
Getting to the bottom of how much you can safely knock back, according to lots of new studies
If you’re like most Americans, you probably don’t think twice about enjoying a big glass (or two) of wine with your dinner every night or settling into your favorite armchair with a Scotch every evening. After all, studies have shown that an occasional cocktail is actually good for you, right?
Unfortunately, a raft of new research appears to burst that big champagne bubble. Not only do these headline-making studies put a big question mark next to the idea that drinking wine helps your heart, they also take aim at moderate drinking in particular, showing that drinking too muchfor your health might be drinking what seems to you like not that much at all.
One of the big pieces of research that’s driving home this point was published last month in the Lancet. It was notable because it combined almost 600 studies on how much people drank across the globe and what the effects were on their health. The big takeaway from it was that worldwide, drinking — and not only heavy drinking— was linked to deaths from not only car accidents and liver disease but also cancer, tuberculosis and heart disease.
Some researchers suggested that you can’t compare the results of drinking across countries where the top risks of death vary widely (in some places, TB; in the U.S., heart disease.) Still, the study, and others like it, cast doubt on the idea of the protective health benefits of a glass of red wine, something that’s been held as true since the 1980s, when researchers began exploring the “French paradox” to try to figure out why the country had such low rates of heart disease despite a diet high in saturated fat. They quickly decided it was thanks to drinking copious amounts of red wine, which contains heart-healthy antioxidants such as resveratrol, procyanidins and quercetin. Studies began to show drinking vino correlated with lower rates of death from heart disease; in an even happier twist, research showed other types of alcohol, like beer and liquor, bestowed cardiovascular benefits. (MORE)
Sugar is unquestionably bad for you, with study after study linking it to a growing list of health problems. When you’re craving something sweet, you might believe that choosing food that uses artificial sweeteners is the healthier choice. Unfortunately, you’re not doing yourself any favors if you opt for alternatives like aspartame or sucralose. In fact, they’ve been shown to cause glucose intolerance and damage your health.
It’s ironic, then, that many people who turn to artificial sweeteners are doing so because they’re concerned about the obesity and type 2 diabetes that sugar can cause. One person who once believed artificial sweeteners were a healthier alternative was cardiologist Dr. Krumholz Harlan. After carrying out a meta-analysis of randomized controlled trials, however, he quickly changed his tune upon seeing the strong link between artificial sweeteners and increased BMI and cardio-metabolic risks.
Researchers from Israel’s Weizmann Institute of Science have shown that whether you opt for saccharin, sucralose, or aspartame, you could be setting yourself up for glucose intolerance as they alter the function and composition of gut bacteria.
After feeding mice these three artificial sweeteners for 11 weeks, they noted significant gut bacteria alterations that made them intolerant to glucose. This was the case even though some consumed a regular diet and others ate a high-fat diet.
They decided to test out their findings in humans. First, they looked at data from a clinical nutrition study involving nearly 400 Israelis. They discovered a correlation between the clinical signs of metabolic disorder, like gaining weight or declining glucose metabolism efficiency, and the consumption of artificial sweeteners. However, they conceded that people who are gaining weight may be more likely to choose diet food that contains artificial sweeteners, and they wanted to be sure there truly was a cause and effect relationship occurring. (MORE)
There are over 37 trillion cells in the average living person. Each cell is like a living organism. Each cell requires energy and must produce energy to carry out vital functions; that cellular energy is mainly created from the healthy metabolism and electron transfer of macro-nutrients and micro-nutrients from the foods that we eat.
Because the right type and balance of sugar molecules are necessary for cellular energy production, sugar consumption alone is not the cause of cancer. Likewise, a sugarless diet will not automatically eradicate cancer from the body. The breakdown of normal metabolic processes within the cell causes inflammation and is therefore the precursor to a host of chronic diseases, including the development of cancerous cells. The real link between sugar and cancer is the consumption of high fructose corn syrup (HFCS) and over-consumption of refined sugars which causes the breakdown of healthy metabolic processes within the cell.
Natural sugars play a role in cellular energy production
However, cells need sugars, fats, and protein in order to create and store energy-rich molecules such as ATP (Adenosine Triphosphate) for future use. These important macro-nutrients pass through the semi-permeable membrane of the cell. The composition of the cell membrane is important for attracting the right nutrients to the cell; therefore omega fatty acids are important for the development of healthy cell membranes. The ATP energy that is created in the cell is used to power metabolism and construct new cellular components. Enzymes use this energy to accelerate necessary chemical reactions within the cell. (MORE)
It’s difficult to imagine that any fruit or vegetable could actually be bad for you, but the unfortunate fact is that conventionally grown produce is virtually drowned in pesticides which cannot be removed even with careful washing and peeling – a process which changes these nutrient-packed natural gifts into nothing more than poison dispensers.
Strawberries, with their delicious flavor and low sugar content, are a favorite with many people, especially those watching their weight. What many of us are unaware of, however, is that conventionally grown strawberries top the list known as the “dirty dozen” year after year because of all the neurotoxic pesticides they are sprayed with.
This year is no exception, and once again, the dirty dozen list released by the Environmental Working Group (EWG) places strawberries in the number one position for produce most contaminated with pesticides.
Strawberries are doused in pesticides
Each year, the U.S. Department of Agriculture (USDA) tests 38,000 samples of fresh produce for the presence of toxic pesticide residue. The EWG then uses the data collected by the USDA to compile its “dirty dozen” report. Regarding strawberries, this year’s report noted:
One strawberry sample contained an astounding 22 pesticide residues. One-third of all conventional strawberry samples contained 10 or more pesticides.
And this appears to be a global problem. The Australian group, CHOICE, noted that strawberries have been flagged as being of “high concern” for pesticide contamination in the United States, while in the U.K., 67 percent of all strawberries tested were contaminated with pesticides, and in France, tests revealed that at least 20 percent of strawberries in that country contain pesticide levels that exceed the legal limit. (MORE)