Every day, you should aim to have the recommended number of servings from each section of what I call my Daily Dozen:
1. Cruciferous vegetables, such as broccoli, brussels sprouts, cabbage, cauliflower, kale, spring greens, radishes, turnip tops, watercress
One serving a day: A serving is half a cup chopped or quarter of a cup of broccoli or brussels sprouts. Continue reading
Astragalus root extract is commonly used in Chinese herbal remedies, and these are excellent tonics to create an increase in your energy levels. Astragalus root is an adaptogenic herb that helps reduce stress boost immunity cure diabetes, cancer & help us to recover from stroke.
Astragalus roots are harvested from 4-year-old plants and are the only part of the plant that’s used medicinally. It’s health properties are so unique that isolated compounds from its polysaccharides are being used as the basis for billion dollar pharmaceutical drugs being used to treat some of mankind’s most daunting health problems. Continue reading
Drink is high in antioxidants which helps regulate blood pressure and body fat
Women who drank five or more cups daily had a 17 per cent lower risk of dying early if they drank
Just one cup of green tea a day could lower the risk of heart disease and premature death, according to Japanese researchers.
Their study of more than 90,000 people aged 40 to 69 over four years found that the more green tea they drank, the less likely they were to die from heart disease, stroke and respiratory disease.
Women who drank just one cup a day had a 10 per cent lower risk of dying early, but this rose to 17 per cent if they drank five or more cups daily. A similar trend was seen in men, reports Annals of Epidemiology.
One theory is that green tea is high in antioxidants called polyphenols, including EGCG, which helps regulate blood pressure and body fat. Continue reading
The battle against dementia should focus on the benefits of a Mediterranean diet rather than ‘dubious’ drugs, leading doctors have told the Government.
In an open letter to the Health Secretary, they said persuading people to eat fresh fruit and vegetables, nuts, fish and olive oil was ‘possibly the best strategy currently available’ for preventing Alzheimer’s and other memory-robbing diseases. Continue reading
America’s newest health trend is really an ancient one: Bone broth
Proponents of the savory solution say it does everything from draw out toxins to sooth digestion and erase wrinkles. New Yorkers are shelling out up to $9 for to-go cups of the stuff.
In reality, the seemingly magical elixir is really just plain old broth with one added detail: the bones used to make it are slow-roasted, a process that is supposed to draw out nutrients. Continue reading
I’ve been on vacation in Colorado since shortly after Christmas, which means that my physical activity has basically been limited to the few minutes of stretching and an hour of aerobics, which is my daily exercise regimen.
Before and after, barring the occasional day of snowmobiling, I live a much more sedentary life than I do during the touring portions of the year or even my off times at Twin Pines, where there are horses and four-wheelers to ride, hours spent hitting golf balls out into the back pasture and all kinds of recreational and non-recreational activities. Continue reading
In 1956, a major cooking oil company published a series of magazine advertisements claiming that “fried foods become light foods” when vegetable oil is used in place of butter or lard. The clear message to health-savvy homemakers was that vegetable oil was a low-calorie solution to the more traditional fats they were cooking with. Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.
Fast-forward 60 years and this cooking oil marketing blitz was evidently an industry success. Vegetable oils continue to remain the go-to fat used in fried and processed foods. Marketers are still claiming that they’re better for human health than animal fats because they contain no cholesterol and aren’t saturated. But what does the latest science have to say about this vegetable oil madness? Continue reading
In the decades after World War II, a one-eyed Irish missionary-surgeon named Denis Burkitt moved to Uganda, where he noted that the villagers there ate far more fiber than Westerners did. This didn’t just bulk up their stools, Burkitt reasoned; it also explained their low rates of heart disease, colon cancer, and other chronic illnesses. “America is a constipated nation,” he once said. “If you pass small stools, you have big hospitals.”
“Burkitt really nailed it,” says Justin Sonnenburg, a microbiologist at Stanford University. Sure, some of the man’s claims were far-fetched, but he was right about the value of fiber and the consequences of avoiding it. And Sonnenburg thinks he knows why: Fiber doesn’t just feed us—it also feeds the trillions of microbes in our guts. Continue reading
Holy Basil (Ocimum sanctum), commonly known as Tulsi, is considered the most sacred herb in India. This herb is known to possess potential disease-protective properties. For this reason, almost all Indian households have a Tulsi plant in their garden so that the leaves of the plant can be used to prevent and cure illnesses including cancer.
In recent years, the scientists all over the world have conducted research on this herb to know more about its anti-cancer properties. Continue reading
Fat from the fruit ‘targets leukaemia cells and stops them growing’ – raising hopes for a new drug
Canadian scientists, hope to develop a new cancer-fighting drug using fat derived from avocados
Canadian scientists, hope to develop a new cancer-fighting drug using fat derived from avocados.
They are delicious in guacamole or cut up in salads, and we’ve long been told they’re a healthy form of fat. But now, scientists believe avocados could help in the fight against cancer.
A new study has revealed fat from the creamy fruit can combat acute myeloid leukaemia (AML), a rare but deadly form of the disease.
Fat molecules from avocado tackles leukaemia stem cells, which are the root of the disease, as they grow into abnormal blood cells, Canadian researchers said. Continue reading
How your body reacts to Atkins, Paleo and the 5:2 ‘is determined by your metabolism’
For years, failing to lose weight while on a diet has been put down to a simple lack of willpower.
Whether the diet is the Atkins, Dukan, 5:2, or Paleo diets have often been more successful for some would-be slimmers than others
Slimmers who fail to lose weight because it is believed their eating is ‘out of control’ may simply be getting the wrong advice on what to eat, the scientists claim.
Now researchers have discovered that our bodies are unique in their response to a wide range of everyday foods, including pizza, bread, and ice cream. Continue reading
It is that time of the year again, when the cold and flu season strikes rendering millions a slave to the sniffles.
Common sense dictates a host of things we can do to reduce our risk of catching the dreaded bug doing the rounds.
Steer clear of sick friends and relatives, take vitamin supplements, and avoid getting too run down.
But, the preventative measures do not end there.
One of the best forms of defense may in fact be lurking in the local grocery store, according to one expert. Continue reading
The latest diet fad revolves around a term most of us were unaware even existed a few short years ago. Many dieters and health conscious eaters throughout the globe consider gluten a primary enemy in the battle of the bulge. But is all of the gluten-free hoopla just smoke and mirrors, or does the science actually support this growing dietary movement? The documentary short Gluten: A Gut Feeling investigates by offering invaluable insights from assorted nutritional specialists, food scientists, and medical experts.
Garlic is known to be an extremely effective vegetable, which can provide an immense number of health benefits. The list of diseases that garlic can kill is long, and includes:
Some foods can speed you to your grave. Rather than promote health and healing, some foods are known to feed cancer more than they feed you.
Soda
Sodas are known to be bad for you, but did you know they can cause cancer? Sodas are loaded with sugar, artificial flavors, artificial colors, and preservatives as well as other chemicals. Caramel coloring agents are added to the drinks to give it that brown color. This process can produce a possible carcinogen called 4-methylimidazole. Surprisingly enough, the FDA has yet to limit the amount of this chemical byproduct allowed in sodas. Researchers have found that just drinking one can of soda a day raises the risk of cancer and this affects between 44% and 58% of all Americans.
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