Renewable Revolution

Technology => Advances in Health Care => Topic started by: AGelbert on May 18, 2014, 01:18:58 am

Title: Healthy Eating
Post by: AGelbert on May 18, 2014, 01:18:58 am
https://youtu.be/AEUxk12U9ZQ

Michael Pollan: The Omnivore's Dilemma
 
Speech at Williams College 
Michael Pollan
Sunlight, Grass, Animals= Healthy Food Chain 

 Author Michael Pollan offer us an amusing, engaging, very funny and informative presentation in this speech he gave at Williams College in 2007.

 It's a overview of Michael Pollan's work, mostly covering territory explored in The Omnivore's Dilemma (2006). Almost everything about America's food production and consumption is crazy, upside down and the consequences are terrible.

 At about 13 minutes in, there is a hilarious rant on corn - how it permeates everything! And it's not only in our food, not only in ethanol...everyday items you never thought of can be traced back to corn! The supermarket ITSELF... yes, building materials!

 This video can be enjoyed as a radio show, (http://www.freesmileys.org/emoticons/emoticon-object-106.gif)  as there is no visual presentation. Just turn it on and laugh, learn and be enriched by this amazing material.  (http://www.pic4ever.com/images/balloons.gif)

 --Bibi Farber

 For more information on Michael Pollan see: www.michaelpollan.com
- See more at: http://www.nextworldhealthtv.com/videos/foods-that-heal/michael-pollan-the-omnivores-dilemma.html#sthash.1KloMrCm.dpuf

Title: Re: Healthy Eating
Post by: AGelbert on July 17, 2014, 03:23:52 pm
Why Coffee Is Good for You (http://www.mrwallpaper.com/wallpapers/Love-Coffee-Cup.jpg)

Quote
Coffee, believe it or not, happens to be the biggest source of antioxidants in the Western diet,  :o   ;D  outranking both fruits and vegetables, combined.
http://ecowatch.com/2014/07/16/why-coffee-is-good-for-you/#comment-1490237495 (http://ecowatch.com/2014/07/16/why-coffee-is-good-for-you/#comment-1490237495)

Check out the comments by Agelbert.  ;D (http://www.freesmileys.org/emoticons/tuzki-bunnys/tuzki-bunny-emoticon-032.gif)
Title: Re: Healthy Eating
Post by: AGelbert on July 19, 2014, 05:47:30 pm
Top 10 Destructive Nutrition Lies Ever Told   :o

https://youtu.be/bHhCP5ad-zM
The Coca Cola (http://www.freesmileys.org/emoticons/emoticon-object-015.gif) Commercial that will NEVER be seen on TV in our Corporatocracy 

Quote

Story at-a-glance

By Dr. Mercola

There is no shortage of health advice out there, and no shortage of bad advice to go along with it. Some misguided notions are harmless—but others are outright dangerous and can lead you down the road to chronic health problems and may even trim years off your life.

It is critically important to decipher fact from fiction. Many nutrition myths get repeated over and over until they are mistaken for truth, especially when perpetually spread by public health authorities.

But the good news is that slowly, the real truth finally appears to be reaching mainstream audiences, as evidenced by the eagerness of satirists to take a jab at the food industry, as in the clever Coca-Cola parody featured above.

In an article addressing destructive nutrition lies, Kris Gunnars of Authority Nutrition1 is among those admirably trying to bust the dangerous dietary myths that continue being spread by so many nutritionists. I agree with the majority of his points, but have added a few others that I believe to be important. Read on for my own top 10 list, which builds upon his.

Quote

Lie #1: Breakfast Is the Healthiest Meal of the Day, and You Should Eat Many Small Meals a Day
Lie #2: Saturated Fat Causes Heart Disease
Lie #3: High Omega-6 Seed and Vegetable Oils Are Good for You
Lie #4: Artificial Sweeteners Are Safe Sugar Replacements for Diabetics, and Help Promote Weight Loss
Lie #5: Soy Is a Health Food
Lie #6: Whole Grains Are Good for Everyone
Lie #7: Genetically Engineered Foods Are Safe and Comparable to Conventional Foods
Lie #8: Eggs Are Bad for Your Heart
Lie #9: Low-Fat Foods Prevent Obesity and Heart Disease
Lie #10: Carbs Should Be Your Biggest Source of Calories

Now for the #1 Truth...  (http://www.desismileys.com/smileys/desismileys_0293.gif)

The more you can eat like your ancestors, the better—fresh whole foods, locally and sustainably raised, and foods that are minimally processed or not processed at all.

These are the types of foods that your genes and biochemistry are adapted to and will provide you with the ability to reverse and prevent most diseases.

You will find these at your local farmer's market, food co-op, or in your own backyard garden. And you will be amazed at the positive changes you'll see in your health when you "clean up" your diet!

Be wary of nutritional advice from mainstream "experts" as it may not be based on science—or based on bad information that is several decades outdated.

Truthful, accurate information is your number one weapon in taking control of your health.
 

Full details on each lie at link below:

http://articles.mercola.com/sites/articles/archive/2014/07/16/top10-nutritional-myths.aspx
Title: Re: Healthy Eating
Post by: AGelbert on July 28, 2014, 07:40:41 pm
Plants are poison — and that just may be why they keep us healthy (http://www.coh2.org/images/Smileys/huhsign.gif)


The health effects of antioxidants came up recently because a study found that organic food has more of them. Now science writer Moises Velasquez-Manoff has a fascinating story on a theory that upends conventional wisdom about antioxidants.

The original idea was that antioxidants were good because they sopped up molecules called “reactive oxygen species” (ROS) that are released by stress and bounce around cells, wrecking havoc. This new theory suggests that we need the stress, and it’s our bodies’ reaction to that (producing our own internal antioxidants) that really does us good.

In other words, it’s the whole system that’s important — piling on more antioxidants from outside alone basically accomplishes nothing. Here’s Velasquez-Manoff:



Exercise accelerates the burning of fuel by your cells. If you peer into muscles after a jog, you’ll see a relative excess of those supposedly dangerous ROS — exhaust spewed from our cellular furnaces, the mitochondria. If you examine the same muscle some time after a run, however, you’ll find those ROS gone. In their place you’ll see an abundance of native antioxidants. That’s because, post-exercise, the muscle cells respond to the oxidative stress by boosting production of native antioxidants. Those antioxidants, amped up to protect against the oxidant threat of yesterday’s exercise, now also protect against other ambient oxidant dangers.

Contrary to the ROS dogma, [scientist Michael] Ristow realized, the signal of stress conveyed by the ROS during exercise was essential to this call-and-response between mitochondria and the cells that housed them. To improve health, he figured, perhaps we shouldn’t neutralize ROS so much as increase them in a way that mimicked what happened in exercise. That would boost native antioxidants, improve insulin sensitivity, and increase overall resilience.

But we also see a true health benefit from eating plants. This may be because Fruits and Vegetables Are Trying to Kill You — to quote the title of Velasquez-Manoff’s piece. That is: The toxins produced by veggies stimulate the same kind of stress response as exercise and give your system a work out.

Obviously it’s still too early to make specific dietary recommendations based on this thinking (though someone will be trying to turn this into a lucrative diet fad in 5, 4, 3 …). I still stick with my don’t worry, be happy, eat veggies theory of nutrition. But check out this fascinating essay, and glory in the weirdness of the notion that we might just need toxins to keep us healthy. (http://www.pic4ever.com/images/128fs318181.gif)

Nathanael Johnson (@savortooth on Twitter) is Grist's food writer and the author of All Natural: A Skeptic's Quest to Discover If the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier.

http://grist.org/food/plants-are-poison-and-that-just-may-be-why-they-keep-us-healthy/
Title: Abundant, Widespread Virus Discovered
Post by: AGelbert on July 30, 2014, 01:46:16 am
“Given the virus’s abundance and how widespread it is, it is probably going to be very important for understanding the ecology of the human gut,”

Homo Sap GUT CHECK!   (http://www.pic4ever.com/images/www_MyEmoticons_com__smokelots.gif)

Abundant, Widespread Virus Discovered

Scientists identify a bacteriophage that is highly abundant in the gut bacteria of people around the world.

By Jef Akst | July 29, 2014

SNIPPET:

Fecal samples from people in the United States, Europe, and Asia have revealed a new type of gut bacteriophage, called crAssphage, which infects Bacteroides, microbes linked to obesity and diabetes, according to a study published last week (July 24) in Nature Communications. The previously unknown virus may be among the most abundant in the human gut, and could impact one’s weight as a result of its effects on host bacteria.

(http://images.techtimes.com/data/images/full/12451/virus.jpg?w=600)
PURTY LITTLE THING, AIN'T IT? :P

We suspect this virus is very important in regulating the number of these bacteria [the Bacteroides] in the intestine,” lead author Robert Edwards, a computational biologist at San Diego State University, told NPR’s Goats and Soda. “We’ve basically found it in every population we’ve looked at. If we tested Africans, we think we’d find it in them, too.”

http://www.the-scientist.com//?articles.view/articleNo/40604/title/Abundant--Widespread-Virus-Discovered/ (http://www.the-scientist.com//?articles.view/articleNo/40604/title/Abundant--Widespread-Virus-Discovered/)
Title: Re: Healthy Eating
Post by: AGelbert on January 19, 2015, 09:47:20 pm
(http://www.enkivillage.com/s/upload/images/2014/12/82968b1a41f1238254259e02ff6f7d19.jpg)
Avocado Varieities

How Avocado Can Help Improve Your Cholesterol, Heart, and Brain Health

January 19, 2015

By Dr. Mercola


Avocados are an excellent source of heart-healthy monounsaturated fat that is easily burned for energy, while being low in fructose. Not surprisingly, improved weight management1,2 is one of the health benefits of avocado consumption, and its high-fat, low-sugar content is likely a key factor contributing to this effect.

Research3 has also found that avocados are helpful for regulating your blood sugar levels. This is an important benefit for most people, considering that one in four American are either diabetic or pre-diabetic.

According to the California Avocado Commission, a medium Hass avocado contains about 22.5 grams of fat, two-thirds of which is monounsaturated.

They also provide close to 20 essential health-boosting nutrients, including:
•Fiber
•Vitamin E
•B-vitamins
•Folic acid
•Potassium (more than twice the amount found in a banana), which can help balance your  vitally important potassium to sodium ratio


Due to its beneficial raw fat content, avocado enables your body to more efficiently absorb fat-soluble nutrients (such as alpha- and beta-carotene and lutein) in other foods eaten in conjunction.

One 2005 study4 found that adding avocado to salad allowed the volunteers to absorb three to five times more carotenoids antioxidant molecules, which help protect your body against free radical damage.

An Avocado a Day May Help Lower Bad Cholesterol 

Previous research has suggested that avocados might help improve lipid profiles, both in healthy individuals and in those with mild hypercholesterolemia (elevated cholesterol levels). 

In one such study,5 healthy individuals saw a 16 percent decrease of serum total cholesterol level following a one-week long diet high in monounsaturated fat from avocados.

In those with elevated cholesterol levels, the avocado diet resulted in a 17 percent decrease of serum total cholesterol, and a 22 percent decrease of both LDL-cholesterol and triglycerides, along with an 11 percent increase of the so-called “good” HDL cholesterol.

More recently, researchers at Pennsylvania State University tested three different cholesterol-reducing diets, to assess and compare their effectiveness.6,7,8 Forty-five overweight participants were enrolled in the study, and were assigned to follow one of the tree diets:
1.Low-fat diet, where saturated fats were substituted for more carbohydrates, including plenty of fruit and whole grains
2.Moderate-fat diet (without avocado), where saturated fats were substituted with monounsaturated fats in the form of canola and sunflower oil. About 34 percent of daily calories came from fat, but aside from that, it was very similar to the low-fat diet, which included poultry and low amounts of red meat

3.Moderate-fat diet with avocado. Aside from including one whole Hass avocado per day, this diet was identical to the other moderate-fat diet, and the overall fat ratio was the same

The results, reported by the NPR,9 “surprised” the researchers:


“At the end of the study, the researchers found that the avocado diet led to significant reductions in LDL cholesterol, compared with the other two diets.

To put the difference in perspective, the avocado diet decreased LDL cholesterol about 14 milligrams per deciliter of blood. Compare that with a decrease of about 7 mg/dL for the low-fat diet, and about a 8 mg/dl drop from the moderate-fat diet.

"I was surprised to see the added benefit [of the avocado]," Penny Kris-Etherton, a nutrition scientist at Penn State and the lead author of the study, tells us." It's something in the avocado" other than just the fat composition, she says.”

All Fats Are Not Created Equal

It’s worth noting that canola and other vegetable oils (used in the moderate-fat diets in the featured study) are typically hydrogenated, which  means they contain trans fats, and trans fats wreak havoc on your heart and cardiovascular health. So I for one am not surprised at the results of this study.

Previous research10 has actually shown that replacing saturated fats with carbohydrates and omega-6 polyunsaturated fats (found in soybean, corn, and safflower oil) leads to increased small, high-density LDL particles, increased oxidized LDL, and reduced HDL.

Research has confirmed that large LDL particles do not contribute to heart disease. The small, dense LDL particles, however, do contribute to the build-up of plaque in your arteries, and trans fat increases small, dense LDL. (Saturated fat, on the other hand, increases large, fluffy—and benign—LDL.)

Research has also shown that small, dense LDL particles are increased by eating refined sugar and carbohydrates, such as bread, pasta, and most processed foods. Together, trans fats and refined carbs do far more harm than saturated fat ever possibly could. One tool designed to help you eliminate trans fats are the Naturally Savvy Get Healthy Challenges that I helped create.

A Note on the DASH Diet...

On a brief side note: In the CBS video above, they also make mention of the DASH diet, which has been found to lower blood pressure by as much as five points, rivaling the effects of blood pressure lowering medications.

The DASH diet is quite similar to the Mediterranean diet, promoting the consumption of vegetables, fruits, lean protein, whole grains, and low-fat dairy, and recommends avoiding sugars, red meat, and salt.

Many believe that the low-sodium is responsible for its success. However, there’s compelling evidence suggesting that the real reasons it works so well for both hypertension and weight loss is because it increases potassium and restricts your intake of fructose—as does the Mediterranean diet.

Fructose is actually a far more important factor than salt when it comes to hypertension. The connecting link between fructose consumption and hypertension lies in the uric acid produced. Uric acid is a byproduct of fructose metabolism, and increased uric acid levels drive up your blood pressure.

Now, when you reduce sugar in your diet (from sources such as added sugars, processed fructose, grains of all kinds, and processed foods), you need to increase the amount of healthy fat. And avocado is an excellent choice to bolster your fat consumption and overall nutrition.

I have been consuming an avocado daily for the last several years. On most days, I will add a whole avocado to my salad, which I eat for lunch. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. You can also add about ¼ to 1/3 of an avocado as a healthy banana substitute when making smoothies or your protein shake.

Avocado Benefits Your Heart and Brain

Besides its beneficial influence on your cholesterol, avocados have also been found to provide other heart-healthy benefits. For example, one interesting 2012 study11 found that eating one-half of a fresh medium Hass avocado with a hamburger significantly inhibited the production of the inflammatory compound Interleukin-6 (IL-6), compared to eating a burger without fresh avocado.

Also, just like avocado does not raise your blood sugar levels, fresh avocado did not increase triglyceride levels beyond what was observed when eating the burger alone, despite the avocado supplying extra fat and calories. According to lead author David Heber, MD, PhD, the findings offer “promising clues” about avocado’s ability to benefit vascular function and heart health. Healthy fats are also vital for optimal brain function, and for the prevention of degenerative brain disorders like Alzheimer’s. As noted in a recent issue of Scientific American:12


“The brain thrives on a fat-rich, low carbohydrate diet, which unfortunately is relatively uncommon in human populations today,” reports David Perlmutter, author of Grain Brain. “Mayo Clinic researchers showed that individuals favoring carbohydrates in their diets had a remarkable 89 percent increased risk for developing dementia as contrasted to those whose diets contained the most fat.

Having the highest levels of fat consumption was actually found to be associated with an incredible 44 percent reduction in risk for developing dementia.” ...‘Good’ fats include monounsaturated fats, found abundantly in olive oil, peanut oil, hazelnuts, avocados and pumpkin seeds, and polyunsaturated fats (omega 3 and omega 6), which are found in flaxseed oil, chia seeds, marine algae oil and walnuts.”

To Maximize Benefits, Peel Your Avocado the Right Way


Interestingly, the manner in which you de-skin your avocado can affect how much of its valuable phytonutrients you get out of it. UCLA research has shown that the greatest concentration of beneficial carotenoids, for example, is located in the dark green fruit closest to the inside of the peel. In 2010, the California Avocado Commission issued guidelines for getting the most out of your avocado by peeling it the right way.13

To preserve the area with the greatest concentration of antioxidants, you’re best off peeling the avocado with your hands, as you would a banana:

1.First, cut the avocado length-wise, around the seed
2.Holding each half, twist them in the opposite directions to separate them from the seed
3.Remove the seed
4.Cut each half, lengthwise
5.Next, using your thumb and index finger, simply peel the skin off each piece


How to Get More Avocado into Your Diet

While avocado is commonly eaten raw, on salad or alone, there are many other ways to include avocado in your diet. Its creamy, mild flavor tends to go well with many foods, making it a refreshing and nutritious addition to various recipes. For example, you can use avocado:
•As a fat replacement in baking. Simply replace the fat called for (such as oil, butter, or shortening) with an equal amount of avocado
•As a first food for babies, in lieu of processed baby food
•In soups. For examples, see Lucy Lock’s Chilled Mediterranean Soup, or her Raw Creamy Carrot Soup
•As a banana substitute in smoothies or your protein shake

The California Avocado Commission’s website14 contains hundreds of unique recipes that include avocado. All in all, avocado may be one of the most beneficial superfoods out there, and may be particularly valuable if you’re struggling with insulin and leptin resistance, diabetes, or any other risk factors for heart disease. Last but not least, avocados are also one of the safest fruits you can buy conventionally-grown, as their thick skin protects the inner fruit from pesticides.

On top of that, avocados have been rated as one of the safest commercial crops in terms of pesticide application,15 so there’s no real need to spend extra money on organic avocados.  ;D

I’ve had my own team test avocados from a variety of growers in different countries, sold in several major grocery stores, and they all tested free and clear of harmful chemicals. For more fun and interesting avocado facts, check out the following infographic.

http://articles.mercola.com/sites/articles/archive/2015/01/19/avocado-helps-lower-bad-cholesterol.aspx
Title: Re: Healthy Eating
Post by: AGelbert on February 23, 2015, 12:52:25 am
MUST WATCH VIDEO!  :o 
EVERYTHING you have been told about Cholesterol is WRONG!  >:(
https://youtu.be/omTrIST4XK0
(http://www.freesmileys.org/emoticons/emoticon-object-106.gif) EIGHT decades of research by this scientist PROVES that the REAL CULPRIT is trans fats! (http://www.freesmileys.org/emoticons/tuzki-bunnys/tuzki-bunny-emoticon-028.gif)

The Unexpected Implications of Industry Involvement in Trans Fat Research

February 22, 2015


http://articles.mercola.com/sites/articles/archive/2015/02/22/trans-fat-research-bias.aspx
Title: Re: Healthy Eating
Post by: AGelbert on February 25, 2015, 08:01:02 pm
 (http://www.freesmileys.org/emoticons/emoticon-object-106.gif)(http://www.freesmileys.org/emoticons/tuzki-bunnys/tuzki-bunny-emoticon-028.gif)
Guidelines on Fat and Cholesterol Should Never Have Been Made (http://www.coh2.org/images/Smileys/huhsign.gif)

Steve Nissen, chairman of cardiovascular medicine at the Cleveland Clinic, told USA Today:5
“It’s the right decision. We got the dietary guidelines wrong. They’ve been wrong for decades.” This message was echoed in Time Magazine, which recently reported that:

n the latest review6 of studies that investigated the link between dietary fat and causes of death, researchers say the guidelines got it all wrong.  :o In fact, recommendations to reduce the amount of fat we eat every day should never have been made.”

Low-fat diets saw a real upswing in 1977, but according to research published in the Open Heart journal,7 led by Zoe Harcombe, PhD, there was no scientific basis for the recommendations to cut fat from our diet in the first place.


What’s worse, the processed food industry replaced fat with large amounts of sugar  >:(  :P , While Dr. Harcombe shies away from making any recommendation about how much dietary fat might be ideal, she suggests that the take-home message here is to simply “eat real food.”

I have to say, it’s refreshing to finally see that message being repeated in the mainstream media. As reported by Time Magazine:8

“The less adulterated and processed your diet is, the more nutrients and healthy fats, proteins and carbohydrates your body will get, and the less you’ll have to worry about meeting specific guidelines or advice that may or may not be based on a solid body of evidence.”

Processed Fructose Affects Your Body Like Alcohol

The low-fat craze led to an avalanche of new processed food products, promising to benefit both your waistline and your heart. Alas, nothing could have been further from the truth.

When fat was removed, sugar was added in, and this has led to a massive increase in obesity, diabetes, heart disease, and non-alcoholic fatty liver disease. As it turns out, your body metabolizes fructose in the same way it metabolizes ethanol, creating the same toxic effects.

Unlike glucose, which can be used by virtually every cell in your body, fructose can only be metabolized by your liver, because your liver is the only organ that has the transporter for it.

Since nearly all fructose gets shuttled to your liver, and, if you eat a typical Western-style diet, you consume high amounts of it, fructose ends up taxing and damaging your liver in the same way alcohol and other toxins do.

In fact, when you compare the health outcomes of fructose versus alcohol consumption, you see the diseases they cause are virtually identical:

Full article and video:
http://articles.mercola.com/sites/articles/archive/2015/02/25/new-dietary-guidelines-fat-cholesterol.aspx
Title: Re: Healthy Eating
Post by: AGelbert on March 05, 2015, 08:55:32 pm
Is Opting Out Of Processed Food The New Eating Disorder?  ??? (http://www.coh2.org/images/Smileys/huhsign.gif)

March 4, 2015 | By Daisy Luther | Business, General Health, Propaganda, Sleuth Journal

diet


It’s time for an intervention. We need to talk.


Are you concerned about the stuff they call “food” at the grocery store?   (http://www.pic4ever.com/images/128fs318181.gif)  Do you opt for whole foods most of the time, and feel unwell if you eat so-called “junk food”?   (http://www.pic4ever.com/images/128fs318181.gif)  Are your views about food causing you to make changes in your day-to-day life?   (http://www.pic4ever.com/images/128fs318181.gif) Do you believe there is a connection between the food you eat and your physical and mental well-being?   (http://www.pic4ever.com/images/128fs318181.gif)

Then, it’s time to face reality.  (http://www.desismileys.com/smileys/desismileys_6869.gif) If you choose to eat food without chemicals on a regular basis, you, my friend, are mentally ill.
(http://www.coh2.org/images/Smileys/huhsign.gif)

It’s called Orthorexia Nervosa.
  (http://fc06.deviantart.net/fs71/f/2009/347/2/6/WTF_Smiley_face_by_IveWasHere.jpg)

A study found on PubMed explains. (Wow, it’s like they know me.  ;D) 

Orthorexia  is an obsessive-compulsive process characterized by extreme care for and selection of what is considered to be pure ‘healthy’ food. This ritual leads to a very restrictive diet and social isolation as a compensation. Orthorexics obsessively avoid foods which may contain artificial colours, flavours, preservant agents, pesticide residues or genetically modified ingredients, unhealthy fats, foods containing too much salt or too much sugar and other components. The way of preparation, kitchenware and other tools used are also part of the obsessive ritual.  (http://www.createaforum.com/gallery/renewablerevolution/3-241013183046.jpeg) (http://www.pic4ever.com/images/www_MyEmoticons_com__burp.gif)

Huh.  They say that like it’s a bad thing.

Don’t despair. (http://www.createaforum.com/gallery/renewablerevolution/3-051113192052.png) If you’re a sufferer, there’s help.  ;D

The same study (http://www.whydidyouwearthat.com/wp-content/uploads/2011/01/tumblr_l7j9nik8Wf1qaxxwjo1_5001.jpeg) states:


Treatment of orthorexia require a multidisciplinary team  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)
involving physicians  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg) (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg), psychotherapists  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg) and dietitians  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg) . In some cases, antiserotoninergic drugs (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  (http://elqahera-trading.com/home/wp-content/uploads/2012/04/dollar-sign-thumbnail1.jpg)  may be required as part of the treatment. (http://www.pic4ever.com/images/acigar.gif)


So the long and the short of it?  (http://www.createaforum.com/gallery/renewablerevolution/3-310714182509.png)

If you want to be healthy, you’re sick. You need a team of doctors and dietitians to cure you from trying to be healthy. And maybe some medicine. The desire for good health is an illness, and Big Pharma and Big Medical wants you to be better. And by better, they mean you should have no hesitation whatsoever about consuming the garbage passed off as food in the grocery stores.  (http://www.freesmileys.org/smileys/smiley-devil19.gif)

Wow, I’ll bet that raising as much of my own food as possible really means I’m in need of intervention.  ;) ;D

Just to clear up any confusion, it’s not about weight loss.  Doctor Thomas Dunn  (http://www.pic4ever.com/images/2rzukw3.gif)is an associate professor of psychology at the University of Northern Colorado who co-authored a paper in Psychosomatics, outlining the diagnostic criteria for the disorder. “It’s different than going overboard because you want to be skinny. Rather, it’s linked to people who are trying to be as healthy as they can be.” (source: New American)

Corporations are losing money when you make healthy choices.  (http://www.freesmileys.org/smileys/smiley-scared002.gif) (http://www.runemasterstudios.com/graemlins/images/2thumbs.gif) 

Full excellent article   (http://www.pic4ever.com/images/19.gif) at link:
http://www.thesleuthjournal.com/opting-processed-food-new-eating-disorder/
Title: Re: Healthy Eating
Post by: AGelbert on April 25, 2015, 05:09:06 pm
Pooping: What to know before you go

TAKE THE QUIZ!  I got an 83%  ;D


Quote
Quiz: The Scoop on Poop
Your Score:  83%  You correctly answered 10 out of 12 questions

http://www.webmd.com/digestive-disorders/rm-quiz-poop?ecd=wnl_spr_042515&ctr=wnl-spr-042515_nsl-ld-stry&mb=ncsheppet8QtD3wvSuOt5uHnVev1imbC1%405jfjsb3p0%3d
Title: Re: Healthy Eating
Post by: AGelbert on May 17, 2015, 05:04:19 pm
Seven Essential Keys to Rehabilitate Your Gut, from Birth to Death

In his book, Dr. Perlmutter delves into seven essential keys for rehabilitating your gut, starting at birth.

1. Vaginal birth Do everything you can to avoid a Caesarian section. When you elect to deliver a child via Caesarian section – and there are times when it needs to be done to save the life of the mother or the baby—understand that by and large, you're tripling the risk for attention-deficit hyperactivity disorder (ADHD) and doubling the risk for autism in your child. You're also dramatically increasing the risk that your child will struggle with obesity, type 1 diabetes, and allergies. These are all inflammatory issues that are dramatically increased in children born via Caesarian section.

 Dr. Perlmutter describes a simple and elegant technique developed by researchers at Yale University, whereby an organic gauze sponge is placed in the birth canal before the mother who is going to have a C-section is given the IV antibiotics. The sponge is then removed, the antibiotics are given, and as soon as the baby is born, the sponge is placed over the baby's face, inoculating the child with its mother's bacteria. This could be a good adjunct anytime a Caesarian is required. Unfortunately, at present it's unlikely you'd be able to get your doctor to do it. 

2. Breastfeeding Aside from providing the most appropriate nutrients, breast feeding also affects your child's microbiome via bacterial transfer from skin contact.

3. Antibiotics When you change your microbiome, certain groups of bacteria tend to be favored, such as the Firmicutes group. When present in excess, Firmicutes increase your risk of obesity. Animal research shows that when you change the animals' microbiome using antibiotics, they gain weight. We also give antibiotics to cattle to make them fatter, faster. The same thing occurs in your body, which is why avoiding unnecessary antibiotics is so important.

 Disinfectant products like antibacterial soaps and hand gels also fall into this category and should be avoided as much as possible.

4. Refined sugar and processed fructose  Sugar and high-fructose corn syrup (HFCS) preferentially increases the growth of pathogenic disease-causing bacteria, fungi, and yeast, so limiting the amount of refined and processed sugars in your diet is a key dietary principle for gut health.

 According to Dr. Perlmutter, fructose in particular promotes gut dysbiosis, and there's also a good correlation between fructose consumption and the levels of LPS, the inflammatory marker that shows your gut is leaking.

 Fructose is also far more aggressive in terms of causing glycation of protein than other sugars, meaning high levels of sugar in your blood that bind to proteins. This too is correlated with leaky gut, and may explain why fructose consumption is related to increased gut permeability, and inflammatory diseases like obesity.

5. Genetically engineered foods and pesticides Avoid genetically engineered foods. As noted by Dr. Perlmutter: "Yes, there is a clear and present danger in the notion of genetically modifying the food that we share with our gut bacteria. The gut bacteria are expecting the type of food that they have been provided for a couple of million years. 

Suddenly, we're introducing foods that are genetically unlike anything the human microbiome has ever seen. The research that allows the Food and Drug Administration (FDA) to allow genetically modified food has not even considered looking at the effects of GMOs on the human microbiome."

Glyphosate, which is liberally used on genetically engineered Roundup Ready crops, and many non-organic non-GMO crops as well, has also been found to alter the human microbiome, so genetically engineered foods deliver a double assault on your gut bacteria every time you eat it.

"We're poisoning the food that we eat. If that's not bad enough, that's the food we're feeding our microbiome, which are going to determine whether we live or die," Dr. Perlmutter says. "It's a bit of a worry."

6. Probiotic foods Focus on eating probiotic foods, such as fermented vegetables, sauerkraut, kimchi, kefir, and kombucha (a fermented drink). A broad-spectrum probiotic supplements may also be advisable—especially if you have to take a course of antibiotics.

7. Prebiotic fiber Consume plenty of prebiotic fiber. Not all fibers are prebiotic, so not any old fiber will do the job here. Whole foods are the best. Examples include dandelion greens, which can be lightly sautéd, Mexican yam or jicama that can be chopped up raw and put in your salad.

 Onions and leeks are also excellent choices.
These kinds of foods will allow your gut bacteria to flourish, which is the key to health, disease resistance, and longevity.

http://articles.mercola.com/sites/articles/archive/2015/05/17/gut-bacteria-brain-health.aspx

(http://www.ecorazzi.com/wp-content/uploads/2012/09/sunflower-592x393.jpg)
Title: Re: Healthy Eating
Post by: AGelbert on June 02, 2015, 11:28:09 pm
(http://ecowatch.com/wp-content/uploads/2015/06/NEWoliveoil.jpg)

What’s the Verdict on Olive Oil: Is it Good or Bad for You?      (http://www.createaforum.com/gallery/renewablerevolution/3-200714191404.bmp)

Dr. Mark Hyman | June 2, 2015 1:39 pm

http://ecowatch.com/2015/06/02/olive-oil-good-or-bad/

Hint: (http://www.pic4ever.com/images/za4.gif) (http://www.createaforum.com/gallery/renewablerevolution/3-080515182559.png)   (http://www.createaforum.com/gallery/renewablerevolution/3-200714191258.bmp)


Title: Re: Healthy Eating
Post by: AGelbert on June 25, 2015, 07:18:21 pm
“The Sioux Chef” dishes on the past — and future — of Native American cuisine

By Madeleine Thomas  on 24 Jun 2015

SNIPPET:


On “oppression food.”

Almost all Native American communities were basically forcibly removed from their traditional food systems, which threw a wrench into everything.

You saw fry bread become integrated into native communities across the board, but only because it was “oppression food,” really. It was something that kept them alive, but it wasn’t really healthy for anybody. Because it had passed through so many generations, people were talking more about their grandmother’s fry bread recipe than they were about the cool sauce they were making from wild greens or roots.

On why Native American food should be the next big thing.

I think native communities are really still recovering from what happened to them. Across the board, all Native American people have had a pretty dark history with the United States.

There’s a lot of great positivity we can offer and I think our food system is a huge one that should be all over the place. There should be Native American restaurants all over the nation that really show how diverse the United States is in culture and cuisine — not just beer and burgers at every stop you go to.

There’s so many different food systems, and so many different cultures and religions within Native America, so that should really be the focus.  (http://www.desismileys.com/smileys/desismileys_0293.gif)

Someday, I hope we see more Native American restaurants across the board.

http://grist.org/people/sioux-chef-dishes-on-the-past-and-future-of-native-american-cuisine/
Title: Re: Healthy Eating
Post by: AGelbert on June 28, 2015, 05:50:10 pm
https://youtu.be/jPkRdAfuwjg
Proper Nutrition and Exercise are the KEY to Cardiovascular health.
The importance of Vitamin K2 as opposed to the TOTALLY DIFFERENT Vitamin K1, is explained.


http://articles.mercola.com/sites/articles/archive/2015/06/28/vitamin-k2-health-benefits.aspx
Title: Re: Healthy Eating
Post by: AGelbert on July 20, 2015, 08:14:32 pm

Rock star gives $100,000 to Vermont’s GMO defense fund    (http://www.createaforum.com/gallery/renewablerevolution/3-200714191456.bmp)

Sam Heller Jul. 20 2015, 5:58 pm

Gov. Peter Shumlin announced Sunday at a concert by Neil Young in Essex Junction that Young (right) had donated $100,000 to a legal defense fund for Vermont's GMO labeling law. Photo courtesy of the Governor's Office.
Gov. Peter Shumlin announced Sunday at a concert by Neil Young in Essex Junction that Young (right) had donated $100,000 to a legal defense fund for Vermont’s GMO labeling law. Photo courtesy of the Governor’s Office.

Canadian rocker Neil Young joined Gov. Peter Shumlin in Essex Junction on Sunday to voice his support for Vermont’s GMO labeling law, which requires food produced using genetic engineering to say so on the packaging.

Shumlin praised Young’s announcement that he would make a $100,000 donation to the Vermont Food Fight Fund, established to defend Vermont’s law from opponents who wish to see it overturned in court.

“Support for the food fight fund is support for the consumer’s right to know. Huge corporations fighting to keep consumers in the dark are suing the state in a series of vigorous and costly lawsuits. The food fight fund will defend against the lawsuits and is the classic David and Goliath story of a small state versus the big food industry,” Shumlin said in a news release.

Act 120 has been challenged in court by the Grocery Manufacturer’s Association and other food industry trade groups, who say the bill is unconstitutional and a violation of their freedom of speech.

“The First Amendment dictates that when speech is involved, Vermont policymakers cannot merely act as a pass-through for the fads and controversies of the day. It must point to a truly ‘governmental’ interest, not just a political one,” the Grocery Manufacturer’s Association says on their website.

The organization also argues that GMO labeling laws are neither comprehensive enough to achieve their goal of greater transparency in the food industry, nor backed by scientific research.

In the news release, Shumlin characterized the bill as a populist attempt to protect consumers’ right to know what they’re eating.

“If we win in Vermont it will pave the way for labeling laws across the country. If we lose, so, too, does the consumer right to know and the power of people over profits,” he said.

The state will draw upon the Vermont Food Fight Fund to help pay for the upcoming legal battle against the GMA. Young’s $100,000 contribution brings the contents of the fund up to $550,000, the release said.

Young is no stranger to either Vermont politics or controversy over GMO issues. He recently came out in support of Sen. Bernie Sanders’ presidential bid after Republican candidate Donald Trump used Young’s “Rockin’ in the Free World” as his campaign song without Young’s permission. Shumlin supports Sanders’ Democratic primary opponent Hillary Clinton.

Young’s latest album, “The Monsanto Years,” offers a harsh critique of the eponymous company’s heavy use of genetic engineering.
Quote

“I am proud to stand in solidarity with the people of Vermont and support efforts to uphold the people’s will in the legal battle against corporate bullying. GMO labeling will stand,” Young said in the release.
  (http://www.pic4ever.com/images/19.gif)

Young, a former member of the band Crosby, Stills, Nash and Young, was in Vermont on Sunday to perform at the Champlain Valley Exposition.

http://vtdigger.org/2015/07/20/rock-star-gives-100000-to-vermonts-gmo-defense-fund/
Title: Re: Healthy Eating
Post by: AGelbert on July 27, 2015, 06:12:09 pm
Time to refuel? (Or not!)  ???

by David Catchpoole

One of man’s clever inventions is the fuel gauge used in cars. In modern ones, there is often even a warning light that comes on when it’s ‘time to refuel’. Another is the valve on fuel-filling nozzles that shuts off to prevent overfilling and wastage/spilling. But our human body has analogous devices, too.

Humans need to refuel, too


Once, while lunching with an older acquaintance, I complimented him on his slim physique at a time when many in society were tending towards obesity. His answer astonished me. He said, “I can’t take any credit for that because it seems I don’t have the urge to eat that other folks have.” He could not recall ever having known what it was like to feel ‘hungry’. Eating gave him no pleasure nor was there any urge to do so. “The only reason I know I have to eat is because experience has shown that if I don’t, after a day or so I notice I’m tired and listless. So I know I have to eat to get my energy back.”

time-to-refuel

It seems his internal ‘fuel gauge’ and ‘low-fuel warning light’ were broken.

‘Enough fuel, already!’

Our body also has an appetite ‘switch-off’ mechanism similar in effect to the automatic cut-off of a fuel nozzle, so as not to ‘over-fill’. In some obese people the ‘Enough fuel, already!’ click-off mechanism is known to be faulty. However, it can be hard to identify precisely where the problem lies, as a range of hormones is known to be involved in the body’s food-feedback systems, and the processes are far from fully understood. However, some insights are emerging.

The leptin hormone


In the 1990s, scientists discovered the hormone leptin, produced by the ob gene.1 Leptin is now known to curb appetite.2 High levels activate certain of the brain’s nerve cells, or neurons, in a way that suppresses the desire to eat, instead generating a feeling of ‘fullness’. Low levels, on the other hand, stimulate hunger.

Researchers have observed that giving the leptin hormone to obese people born without the ob gene reduced their hunger pangs. They ate less, and so were able to lose weight.

How exactly leptin achieves this, and thus helps the body’s delicate balance between energy intake (eating) and energy usage (exercise and metabolism), isn’t completely known yet. Many scientists suspect that leptin might be as crucial as the hormone insulin in this function. When leptin levels are low, the sight and smell of tasty food can stimulate an immediate desire to eat. But sight and smell don’t have anything like the same impact when leptin levels are high.

Researchers have observed that giving the leptin hormone to obese people born without the ob gene (and who thus lacked their own naturally-produced leptin) reduced their hunger pangs. They ate less, and so were able to lose weight.

Unfortunately for those who might therefore have hoped that leptin could be used to treat all obesity, “the story turned out to be much more complicated”.2 It’s only a minority of obese people who lack the ob gene. Most obese people have the ob gene, but it produces so much leptin that they’ve become resistant to its effects.  :o Researchers are endeavouring to understand the mechanism of that resistance.3

The ghrelin hormone

Another hormone now known to have a key role in appetite is ghrelin, which stimulates   appetite. As the stomach empties itself of the previous meal, bloodstream levels of the ghrelin hormone rise rapidly, signalling to the body that “it’s time to eat!” Then as soon as the stomach becomes full, ghrelin levels fall again.

In people who lose weight through dieting, ghrelin levels become “chronically high”—which might help explain why many people struggle to adhere to such weight loss programs.

In people who lose weight through dieting, ghrelin levels become “chronically high”—which might help explain why many people struggle to adhere to such weight loss programs.2

The melanocortin–4 receptors

Researchers are also investigating the receptors, or ‘docking sites’, on neurons for a hormone called melanocortin–4.

When these receptors are working properly, they help to suppress appetite. But defective receptors lead to “morbid obesity”.2

Crediting design

These hard-won insights into the intricacies of the body’s appetite-control systems point to far greater complexity than that of the car fuel gauge and nozzle overfill-prevention mechanisms. Surely nobody would say that fuel gauges and automatic pump shut-off gadgetry were not designed. The human engineers certainly deserve the credit for their designs, so how much more honour is due to the Designer of the human body’s intricate stomach-sight-smell intertwined feedback systems? And the fact that they now don’t always work is the result of Adam’s fall into sin, which brought about God’s just curse on creation (see also box above).4


Quote
DNA Decay

When someone is born lacking hunger signals, or with the defective food-feedback mechanisms in certain obese people today, these are examples of genomic decay (mutations). This is all part of the “bondage to decay” (Romans 8:19–22) to which the originally “very good” creation (Genesis 1:31) was subjected—because of the first man’s sin (Genesis 2:16–17, 3; Romans 5:12,17; 1 Corinthians 15:21–22). No wonder then that genomic decay (due to mutations) is increasingly in evidence.5 E.g. people lacking the ob gene, or unresponsive to the appetite-suppressing leptin it produces, or with defective melanocortin–4 receptors.6

References and notes
1.Zhang, Y., and 6 others, Positional cloning of the mouse obese gene and its human homologue, Nature 372:425–432, 1994.  Return to text.
2.Society for Neuroscience, Brain briefings—Appetite and food intake, sfn.org, November 2007. Return to text.
3.Like Type 2 diabetes and other modern ‘scourges’, it may be related to the increasing shift to high energy density and high-glycemic-index refined grains and sugars and away from fruit and vegetables, especially in developed countries. Return to text.
4.Smith, H., Cosmic and universal death from. Adam’s Fall: an exegesis of Romans 8:19–23, J. Creation 21(1):75–85, 2007; creation.com/ romans8. Return to text.
5.Catchpoole, D., Time—no friend of evolution, Creation 34(3):30–31, 2012; creation.com/time-genetic. Return to text.
6.Interestingly, estrogen has been found to use the same pathways as leptin uses to suppress appetite—“a possible reason why women tend to gain weight after menopause.” (see main text, ref. 2) Return to text.


http://creation.com/time-to-refuel-or-not
Title: Re: Healthy Eating
Post by: AGelbert on March 08, 2016, 03:58:37 pm
A healthy Mediterranean-style diet costs less than a junky American diet

Katherine Martinko (@feistyredhair)
Living / Green Food
March 2, 2016

An interesting research project has found that swapping out meat for olive oil and more canned legumes and frozen vegetables costs less than the most economical version of the USDA's dietary guidelines.

There is a misconception that eating a healthy Mediterranean-style diet is too expensive for low-income families, but new research dispels that notion. A joint project between the Miriam Hospital and the Rhode Island Community Food Bank has demonstrated that a plant-based diet rich in extra-virgin olive oil is cheaper than the most economical recommendations made by the United States Department of Agriculture’s MyPlate program – a whole $750 cheaper per year!  ;D

Dr. Mary Flynn, who works as a dietician at the Miriam Hospital and was a lead author on the study, said that most people think healthy diets are expensive due to the increased amounts of fresh vegetables and fruit, but she suspected it was really the meat that made it pricey. Flynn set out to show that we don’t actually need that much meat, and that replacing with olive oil can not only reduce the cost but also improve health.

"Extra-virgin olive oil is thought to be expensive, but we suspected it was meat that made a diet expensive, and extra-virgin olive oil is cheaper than even small amounts of meat. We expected the two diets to be similar in fruit and vegetable content, but our plant-based diet was substantially cheaper, and featured a lot more fruits and vegetables and whole grains."

Flynn developed recipes that were used by Food Bank clients on an average of 2.8 times per week. The recipes provide price breakdowns per batch and per serving. Clients responded favorably, saying the recipes were easier to prepare than their usual ones and that they lost weight while experiencing improved food security.

The big difference between Flynn’s approach and the one espoused by MyPlate is that Flynn uses greater quantities of frozen and canned products, such as chickpeas, black beans, and vegetables. They are cheaper than their fresh counterparts while still retaining the same nutritional benefits. This accounted for much of the price difference: $53.11 per week for the USDA recommended diet vs. $38.75 for Flynn’s version of a Mediterranean diet. Meat cost $11.20 (or 21 percent) of the USDA diet.

Instead of meat, the plant-based diet includes 4 tablespoons of extra-virgin olive oil per day. Olive oil is often perceived as luxurious but works out to only $3.61 (or 9 percent) of the weekly food cost. When a household budget is limited, olive oil is a good way to increase one’s intake of healthy fats.

Other studies have shown that low-income families fill their grocery carts first with meat, eggs, cereal, and baked goods, none of which featured prominently in this version of a Mediterranean diet. EurekAlert says that Flynn’s work in educating consumers “to include some weekly meals that do not contain meat, poultry or seafood but do include extra virgin olive oil, vegetables, and a starch will decrease food costs and improve food access and body weight.”

It is an interesting study with hopeful results for the many people who think it is impossible to eat healthily on a shoestring. That’s not the case, as this research team has happily shown, as long as those dollars are spent wisely.  (http://www.pic4ever.com/images/128fs318181.gif)

http://www.treehugger.com/green-food/healthy-mediterranean-style-diet-does-not-have-be-expensive.html
Title: Re: Healthy Eating
Post by: AGelbert on March 12, 2016, 09:22:44 pm
https://youtu.be/5-LwAMwAobc

David Wolfe, a leading authority on nutrition and raw food, points out the value of a simple mushroom growing on a tree stump.

 In these mushrooms is where you will find some of the strongest medicinal compounds.

He shows us the cloud mushroom, so common it grows in every state of the US and Canada.  (http://www.freesmileys.org/emoticons/tuzki-bunnys/tuzki-bunny-emoticon-036.gif)


 It has tremendous healing properties: immune system enhancing and anti-cancer properties, and it detoxifies the liver not only of cancer causing agents but of plastic by-products!

 If you learn to identify it, you can simply harvest this mushroom, take it home and make a healing tea.  ;D

 --Bibi Farber

 This video was produced by 21daystohealth.com - See more at: http://www.nextworldtv.com/videos/health-and-wellness/healing-with-wild-mushrooms-.html#sthash.H0Buc1CF.dpuf
Title: Re: Healthy Eating
Post by: AGelbert on April 16, 2016, 06:25:09 pm
(http://simplenutritiontips.com/wp-content/uploads/2010/06/8-SUGAR-CUBES.jpg)
What can sugar teach us about evidence-based chemical regulation? ???

April 14, 2016 at 6:07 pm

This month, we recommend reading
“The Sugar Conspiracy” (http://www.theguardian.com/society/2016/apr/07/the-sugar-conspiracy-robert-lustig-john-yudkin), a Guardian Long Read by science writer and journalist Ian Leslie. The article is interesting because the challenges of developing evidence-based chemical regulations are mirrored in this account of the lessons we should be learning from a 60+ year-old argument about the place of sugar and fat in dietary guidance for public health.
 
Sugar, chemicals, and the role of science in policy-making

Chemicals and public health policy both sit at the interface of science and decision-making, trying to make sense of accumulating scientific evidence about health risks posed by chemicals, how to best make use of that ever-shifting research landscape to agree on desired outcomes, and shape the policies that will stand the best chance of achieving them.

The first lesson about the relationship between science and policy, which “The Sugar Conspiracy” gets right, is that scientific research as well as policy-making is embedded in human social practices: there is no magic cordon which automatically ensures a separation of scientist from society, or of scientific behaviours from regular ones.

In many circumstances, these social determinants may be at least as important for explaining why scientists have a particular set of beliefs as what a putative body of evidence might be saying. These social determinants operate at the personal level and include deference to the charismatic, herding towards majority opinion, punishment for deviance, and intense discomfort with admitting to error.

They also operate at the societal level, with the article touching on how the spread and eventual mainstreaming of an idea can be sometimes be explained without apparent recourse to an evidence base at all: academics accumulate power and appoint like-minded thinkers to influential positions; this increases their funding and ability to determine the research agenda, the methods used, and the admissible evidence.

As the elite spreads and homogenises, any canvassing of expert opinion reaches only a demographically uniform group, and any dissenting opinions are either missed altogether or dismissed as outliers. So by shaping the evidence and the surrounding opinion, ideas can spread through the research community without needing to be right.

The second lesson from the piece is its first misstep: the article misunderstands the role the scientific method can play in providing constraints on the social steers under which scientists operate. Of the above psychological and social pressures, the article states: “Of course, such tendencies are precisely what the scientific method was invented to correct for, and over the long run, it does a good job of it.”

In fact, it is a mistake to hold that the scientific method somehow automatically keeps in check the worst social excesses of human researchers; really, the scientific method cannot do anything automatically because it has to be deliberately applied by researchers in order to have any effect.

Most of the time, this deliberate application is made in the context of the single experiment, whereby the controlled set-up required by the scientific method makes it possible for the researcher to be more confident that the effect they are seeing is a consequence of the changes they are introducing, rather than a consequence of something else happening in the experiment of which they are unaware.

But in “The Sugar Conspiracy”, the author is interested in how scientific research is aggregated: here, the research activity moves from limiting the effect of psychosocial pressures on producing new evidence at the lab bench, to limiting the effect of these pressures on the process of gathering and appraising existing evidence.

Why, in making this transition, should we assume the scientific method (http://1.bp.blogspot.com/-TzWpwHzCvCI/T_sBEnhCCpI/AAAAAAAAME8/IsLpuU8HYxc/s1600/nooo-way-smiley.gif) is still being applied? Even if scientists are good at conducting controlled experiments in the lab, there is no reason to assume they are equally effective at controlling the variables which affect the process of synthesising all the evidence which those lab experiments are producing.

The third lesson is that we can question another assumption implied by the article: in this case, it is how the Sugar Conspiracy seems to buy into the idea that science produces a canon of fact, to which some people (like John Yudkin) are aligned all along and some (like Ancel Keys) are not.

Quote
In fact, science produces a body of evidence which is sufficiently confusing, messy and open to interpretation that at any given time it might not be possible to tell who is right.
In these instances (which may be the vast majority of the time) there is just opinion, some of it better founded on the available evidence, some of it formed by social determinants, and some of it ultimately turning out to represent the best guess as to the facts of the matter regardless of how it was come to.

If it really were a matter of science determining the facts and researchers agreeing with those facts or not, it is unclear how scientific debate could ever get started: if scientists either know the facts or they do not, then anyone arguing against the facts is either doing so out of ignorance or bad faith. It doesn’t allow for the possibility of uncertainty stemming from the difficulty of interpreting a limited and/or conflicting evidence base.    (http://www.pic4ever.com/images/301.gif) (http://www.desismileys.com/smileys/desismileys_0293.gif)
This is perhaps why the article focuses on Keys’ rather uncivilised behaviour to explain how he won the argument with Yudkin; however, it is not clear if the debate would have been resolved differently even if Keys had been more of the quiet man which Yudkin was.

In a situation in which nobody knows because the evidence is weak, a decision still has to be made and it is down to luck if it is the right one. (It is also worth noting how Yudkin never really disappeared from view quite as much as the article would have the reader believe, such as this Guardian piece from 1999.)

This is one of the reasons why developing policy from an evidence base is so difficult: except in very restricted decision-making contexts, the evidence base is always going to be too underpowered to be capable of determining the right decision among the multitude of policy choices and their attendant consequences.

This is for two reasons: that the number of possible choices vastly outstrips our capacity to gather sufficient empirical data to determine which choice is best; and because many of the choices are not determinable by research anyway, deriving as they do from our value systems (i.e. what we want in the world).

Where evidence is lacking, opinion fills the space. Where outcomes can be legitimately informed or determined by evidence, the trick will be in determining which opinions are sufficiently based in what is currently known, where there is opinion instead of evidence, and what to do in terms of research to meet the information requirements of the policy-makers. (Where outcomes cannot be legitimately determined by evidence, the trick is ensuring the political process is capable of producing fair and equitable outcomes.)

The final lesson concerns what to do in order to ensure that we are making the best use of evidence in policy-making. At this point, the Sugar Conspiracy rather peters out, being ambivalent about information democracies or information oligarchies, as if somehow the prize of science is clarity in purpose rather than (as the article itself seems to imply throughout) using the evidence to give oneself the best possible chance of making the right decision.

Quote
There is in fact a route to a better way of doing things which means we can be much more optimistic about the prospects for the scientific method in hastening resolution of scientific disputes, whether they are about appropriate sugar intake in dietary guidelines or the risks to health posed by chemicals and other pollutants.

The solution involves revisiting how the scientific method can be applied to the aggregation of evidence.   (http://cliparts.co/cliparts/Big/Egq/BigEgqBMT.png)

The premise of the story, that scientists are bad at developing evidence-based policies, only comes as a surprise because people (scientists included) seem just to assume that because scientists are scientific when they are producing evidence, then they must be just as scientific when they are accumulating evidence.

As the article shows, they are not. But the situation is by no means insoluble: the reason scientists are not very good at accumulating evidence is that it is only relatively recently that the scientific method has been deliberately applied not only to the process of generating evidence, but also to aggregating it.

These lessons have been most painfully learned in medicine, historically an eminence-led profession where, by the 1990s, experts were being found to be making one error after another in their understanding of what they thought the evidence said. This cost lives in administration of ineffective interventions and resulted in clinical trials being conducted for questions to which the answers should already have been known.

Quote
The lesson was that as much methodological care needs to be taken in aggregating research as needs to be taken in producing it.

For this purpose, systematic review methods were invented. In essence, they are simple: it is about taking the principle of control, of transparency and repeatability of methods and of minimising bias, so familiar in lab work, and applying it to how evidence is synthesised.

This has been very successful in medicine, making groups of experts consistently much better at using effective healthcare treatments and rejecting ineffective ones. In the context of systematic review, as the large volume of positive responses to the Teicholz article in the BMJ suggests, the culture shift towards challenging eminence with evidence, facilitated by an accessible evidence-base, could go a long way towards preventing the likes of Ancel Keys apparently getting their way by throwing their weight around rather than demonstrating the evidence for their position.

So while we can’t make scientists asocial, we can start imposing controls on the aggregation of evidence, to minimise (or at least help us identify) the effect which uncontrolled social influences have on what we think the best evidence is saying.

This won’t solve all the problems with ensuring policy makes best use of the best evidence, but it helps with at least one of them.


Further reading

Testing Treatments. Evans et al. (2011).
Short, free and very accessible book about how randomised controlled trials, systematic review methods, patient involvement in research decisions and other hallmarks of the modern approach healthcare research have transformed medicine.

“How science makes environmental controversies worse”. Dan Sarewitz (2004). Offers a compelling explanation of why the processes of conducting research and developing policy should not be conflated.

The Honest Broker. Roger Pielke Jr (2007). Explains how science can become politicised, politics can become scientised, and how science advice, if sought in the right way, can navigate between these two unappealing alternatives.

https://healthandenvironmentonline.com/2016/04/14/what-can-sugar-teach-us-about-evidence-based-chemical-regulation/

Agelbert NOTE: Unsaid in the article, unless you read between the lines (i.e. define what "politicized" means  ;)), is the deliberate cherry picking OFTEN involved in control group selection. This is done, while falsely claiming the control group is a "random" selection, so that the experimental results will produce the "appropriate" benign results if they want to "prove" a chemical is not toxic, carcinogenic or otherwise damaging to humanity and the biosphere. The epidemiological "studies" on cancer clusters near nuclear power plants are an excellent example of disingenuous cherry picking of "control group" subjects. 

The article states, "Where outcomes cannot be legitimately determined by evidence, the trick is ensuring the political process is capable of producing fair and equitable outcomes."

Unfortunately, in our world of rampant corporate corruption of scientific research, the TRICK is ACTUALLY to ENSURE the DESIRED outcome for corporate profit. To this end, the methodology is gamed and the scientific elite are bought and paid for to claim those that question the research are either "ignorant" or "outliers" to be ignored.
(http://pm1.narvii.com/5869/6a64193d6770c3afd17406c78686c0eda32ded1c_hq.jpg)

The NIST studies on 911 and WTC 7 are ALSO an excellent example of how this gamed science for "officially desired outcomes" works. And the arguments made by people like MKing or Palloy against those that question the NIST study are, as stated above,  that those that question the research are either "ignorant" or "unscientific outliers" to be ignored. (http://www.createaforum.com/gallery/renewablerevolution/3-311013200859.png)

The "scientific method" of those who wish to guarantee DESIRED corporate bottom line outcomes:

(http://drphilyerboots.files.wordpress.com/2012/05/cherry-picking.jpg)  (http://www.whydidyouwearthat.com/wp-content/uploads/2011/01/tumblr_l7j9nik8Wf1qaxxwjo1_5001.jpeg)
And DESIRED Gooberment Official Physics Fairy Tales about 911 too!   (http://www.createaforum.com/gallery/renewablerevolution/3-200714183337.bmp)
Title: Re: Healthy Eating
Post by: AGelbert on May 21, 2016, 06:50:57 pm
May 2016 News Bulletin: Soup-makers drop BPA from cans; French ban on tallowamine/glyphosate formulations.     (http://us.cdn2.123rf.com/168nwm/lenm/lenm1201/lenm120100200/12107060-illustration-of-a-smiley-giving-a-thumbs-up.jpg)

May 20, 2016 at 3:29 pm | Posted in News and Science Bulletins

May 2016 News Bulletin (http://www.pic4ever.com/images/reading.gif)


 Campbell’s soup cans to drop hormone-mimicking chemical. (http://www.theguardian.com/environment/2016/apr/01/campbells-soup-cans-to-drop-hormone-mimicking-chemical) The iconic US soup maker will stop using Bisphenol-A by 2017, after the chemical was found in all 15 of its cans tested in a US survey. The Guardian. (See also coverage in the Daily Telegraph: Does canned food cause cancer? A leading UK cancer charity has written to major food manufacturers asking them to reveal details of their use of the controversial chemical BPA in food cans.)


Benign by design: (http://www.dw.com/en/benign-by-design-how-chemists-aim-to-end-pharmaceutical-pollution-of-the-environment/a-19170547) how chemists aim to end pharmaceutical pollution of the environment. From antibiotics to hormones and pain killers – residue from drugs is found in wastewater, rivers, fish, and even in polar bear fat. But chemists say they may know how to end this environmental pollution. Deutsche Welle.


 France to ban some glyphosate weedkillers amid health concerns. (http://www.reuters.com/article/us-france-glyphosate-idUSKCN0X512S) France’s health and safety agency is poised to ban weedkillers that combine chemicals glyphosate and tallowamine because of concerns over possible health risks. Reuters.


 ‘Breakthrough’ hailed in EDCs logjam. (https://chemicalwatch.com/46782/breakthrough-hailed-in-edcs-logjam#utm_campaign=46598&utm_medium=email&utm_source=alert) Scientific experts, from both sides of the endocrine debate, have agreed a “consensus statement” on identifying endocrine disrupting chemicals (EDCs), which will be passed to the European Commission to support its work compiling regulatory criteria. Chemical Watch.


Firefighters seek new law to ban flame retardants. (https://www.bostonglobe.com/metro/2016/04/24/firefighters-seek-new-law-ban-flame-retardants/Zzv8aVoRN6WTcpKDIvV4cP/story.html) Amid growing concern that flame retardants are responsible for elevated cancer rates in firefighters, Massachusetts lawmakers are pushing legislation that would go further than any other state’s in banning the use of chemicals meant to slow the spread of fires. Boston Globe.

https://healthandenvironmentonline.com/2016/05/20/may-2016-news-bulletin-soup-makers-drop-bpa-from-cans-french-ban-on-tallowamineglyphosate-formulations/
Title: Re: Healthy Eating
Post by: AGelbert on October 08, 2016, 02:53:02 pm
 
(http://news.nationalgeographic.com/content/dam/news/2016/07/15/platejackfruit/01-jackfruit-plate.jpg)
Although jackfruit is still considered an exotic tropical fruit in the U.S., it is becoming more popular in the vegan and vegetarian circles as a meat substitute. After about one hour of cooking, unripened jackfruit starts to resemble the flavor and mouth-feel of pulled pork.  (http://us.cdn2.123rf.com/168nwm/lenm/lenm1201/lenm120100200/12107060-illustration-of-a-smiley-giving-a-thumbs-up.jpg)   

What Is Jackfruit Good For? ???  (http://www.desismileys.com/smileys/desismileys_6656.gif) (http://www.desismileys.com/smileys/desismileys_1730.gif) (http://www.desismileys.com/smileys/desismileys_1402.gif)

 
(http://static3.businessinsider.com/image/55f322549dd7cc1d008b9ce9-800-607/938607978_54989d3362_o.jpg)
Botanical name: Artocarpus heterophyllus

Having a distinct musky smell and deliciously sweet taste, jackfruit is a unique tropical fruit that is typically harvested during summer and fall.

It can grow to enormous sizes, measuring between 10 and 60 centimeters in length, 25 to 75 centimeters in diameter, and can weigh between 10 and 100 pounds, making it the largest tree-borne fruit in the world.

Specimens weighing more than 100 pounds have also been recorded.

Jackfruit originated from the rainforests of India’s Western Ghats and spread to other parts of the country, the East Indies and Southeast Asia. It is now planted in central and eastern Africa and has become quite popular in Brazil and Suriname. In Bangladesh, jackfruit is touted as the national fruit and it is considered the second-most important crop after mangoes.

The exotic jackfruit is green when unripe, and then turns light brown and spreads a strong fragrant smell once it is ripe. Like durian, jackfruit is round or oblong-shaped, and has an outer surface that is covered with blunt thorn-like projections that soften as the fruit ripens. Inside each fruit are hundreds of small, succulent yellow lobes. Most jackfruit trees can bear as many as 250 large fruits every season. The tree is used as timber as well.

Although jackfruit is still considered an exotic tropical fruit in the U.S., it is becoming more popular in the vegan and vegetarian circles as a meat substitute. After about one hour of cooking, unripened jackfruit starts to resemble the flavor and mouth-feel of pulled pork.

Health Benefits of Jackfruit  (http://www.pic4ever.com/images/19.gif)

Jackfruit is a nutritional bonanza: it is rich in vitamins, minerals and dietary fiber, which makes it a good natural laxative. It can help improve digestion, as adequate fiber can be an effective natural remedy to prevent constipation, and it can also benefit those who want to lose or maintain their weight by giving a feeling of fullness.

Jackfruit is also known to contain significant amounts of vitamin A and flavonoid pigments (carotene-ß, xanthin, lutein and cryptoxanthin-ß), offering antioxidant and vision support. As it is low in calories and sodium and does not contain cholesterol or unhealthy fats, its luscious fruit lobes make a healthy, appetizing treat you can relish.

The enigmatic fruit is rich in B-complex vitamins, containing niacin, pyridoxine, riboflavin and folic acid. It is a viable source of minerals, such as iron, magnesium, potassium and manganese as well.

As a good source of vitamin C — also a powerful antioxidant — jackfruit offers about 23 percent of the recommended daily allowance (RDA), which makes it useful in helping fight off infectious agents while scavenging harmful free radicals in the body.

However, consume jackfruit in moderation because it contains fructose, which may be harmful to your health in excessive amounts.

Jackfruit Nutrition Facts
Serving Size: 3.5 ounces (100 grams),raw or frozen (at article link)


Studies on Jackfruit



A study published in the journal Plant Foods for Human Nutrition indicated that the pulp of jackfruit is a natural source of antioxidants that protect cells from free radical damage. This means the fruit can help slow down skin aging and can even assist in repairing damaged molecules, like DNA.1

Jackfruit contains lignans and saponins, which are beneficial phytonutrients that have been shown to offer anti-cancer properties. Lignans have been found to help block the effects of the hormone estrogen, which may decrease risk of hormone-associated cancers (uterine, ovarian, breast and prostate). Saponins, on the other hand, are known to optimize immune function and reduce risk of heart disease.2

Another study published in The Ceylon Medical Journal categorized jackfruit as a low-glycemic index fruit, which is attributed to its dietary fiber content.3 Consumption of unripe jackfruit can even be used to fight high blood sugar level, according to a Sydney University Glycemic Index Research Service study.4

 
(http://4.bp.blogspot.com/-sP_WZQat6e0/UQf44EuGgDI/AAAAAAAAHn0/w4bldo7dKbg/s1600/Ripe_jackfruit.jpg)
Ripe Jackfruit

Researchers also regard jackfruit as a “miracle” food crop that could be a replacement for staple crops that are under threat from climate change. It is very easy to grow and can survive high temperatures, pests and diseases, and is even drought-resistant.

According to Shyamala Reddy, a biotechnology researcher at the University of Agriculture Sciences in Bangalore, India, the jackfruit is rich in calories and nutrients and if a person eats 10 to 12 bulbs, he or she won’t need food for another 12 hours. For these reasons, this fruit could be utilized to help save millions of people from hunger.5


Jackfruit Healthy Recipe: Easy Jackfruit Curry
healthy jackfruit recipe

Ingredients: Jicama Slaw
500 grams fresh jackfruit
2 medium tomatoes pureed
1 tsp. virgin coconut oil
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. nigella seeds
2 bay leaves
2 dried red chili peppers
1 small onion (chopped)
1 inch ginger (chopped)
1 tsp. coriander powder
½ tsp. turmeric
¼ tsp. black pepper
½ to ¾ tsp. Himalayan salt
1 to 1.5 cups of water

Procedure:

1.Heat extra virgin coconut oil in a skillet over medium heat. Add the cumin, nigella and mustard seeds and let them sizzle for about a minute. Add the bay leaves and red chili peppers, and then cook for several seconds. Add the onion, garlic and ginger, and just a pinch of Himalayan salt. Cook until translucent (five to six minutes) and remember to mix occasionally.

2.Add the turmeric, coriander and black pepper, mixing well. Stir while adding the pureed tomato, jackfruit and the rest of the salt. Cover and cook for approximately 15 minutes.

3.Uncover and cook for another few minutes to make the tomato puree thicker. The jackfruit can also be shredded.

4.Add the water and then cover and cook for 15 minutes. Taste and adjust the flavor accordingly, then reduce the heat to medium low and cook for an extra 10 minutes or longer, until your desired consistency is achieved. Garnish with cilantro and serve.


Jackfruit Fun Facts

Jackfruit emits a sweet yet putrid stench that has been described as a combination of overripe bananas, onions  :P, pineapple and passion fruit. Like durian *, the giant fruit is banned in airports and plane cabins, but it isn’t prohibited as cargo.


 
(http://foods.weneedfun.com/wp-content/uploads/2016/06/Durian-21.png)
*   durian



Summary

Jackfruit certainly brings something new to the table. Aside from its distinctive flavor, this interesting fruit also has an impressive nutritional profile that includes vitamins, antioxidants and phytonutrients. Researchers believe this tropical fruit could help solve the food shortage problem because it is high in calories, rich in fiber, virtually has no unhealthy fat and can even be grown very easily.

http://foodfacts.mercola.com/jackfruit.html

 
(http://cdn.onegreenplanet.org/wp-content/uploads/2010/10//2015/01/Jackfruit-Ropa-Vieja-Vegan-1200x774.jpg)
Jackfruit Ropa Vieja (http://www.onegreenplanet.org/vegan-food/have-you-tried-cooking-with-jackfruit-yet-get-started-with-these-recipes/)
Title: Re: Healthy Eating
Post by: AGelbert on November 21, 2016, 01:22:08 pm
The remarkable history and healing power of honey

Katherine Martinko (@feistyredhair)
Living / Green Food
 November 18, 2016

http://www.treehugger.com/green-food/remarkable-history-and-healing-power-honey.html


Title: Re: Healthy Eating
Post by: AGelbert on December 05, 2016, 02:59:47 pm
Medical journal defends article  ;D on questionable science behind US dietary guidelines

SNIPPET:

Quote

“They were happy to condemn the article in general terms, but when I asked them to name just one of the supposed errors in it, not one of them was able to. One admitted he had not read it. Another told me she had signed the letter because the BMJ should not have published an article that was not peer reviewed (it was peer reviewed). Meir Stampfer, a Harvard epidemiologist, asserted that Teicholz’s work is ‘riddled with errors,  ;)’ while declining to discuss them with me.” (http://www.pic4ever.com/images/237.gif) (http://www.pic4ever.com/images/290.gif)

It’s difficult to argue with Teicholz’s evidence-based logic that rates of obesity in the U.S. shot upward in 1980, the very year in which dietary guidelines were introduced, and the diabetes epidemic kicked in shortly after. Nor is it acceptable for decisions about influential national nutrition policies to be decided by people who work within the food industry. Teicholz wrote:

“It may be time to ask our authorities to convene an unbiased and balanced panel of scientists to undertake a comprehensive review, in order to ensure that selection of the dietary guidelines committee becomes more transparent, with better disclosure of the conflicts of interest, and that the most rigorous scientific evidence is reliably used to produce the best possible nutrition policy.”

It appears she has won the battle this time round.  (http://www.pic4ever.com/images/47b20s0.gif)

http://www.treehugger.com/health/medical-journal-admits-us-dietary-guidelines-are-based-questionable-science.html

Title: Re: Healthy Eating
Post by: AGelbert on December 10, 2016, 02:04:02 pm
But Don’t We Need Protein? (http://www.desismileys.com/smileys/desismileys_6656.gif) (http://www.desismileys.com/smileys/desismileys_1730.gif)

While we do need protein, perhaps we don’t need so much as we might think. The Center for Disease Control and Physician’s Committee for Responsible Medicine both agree we are getting plenty of protein and that protein deficiency is not a problem in our society, especially in comparison to the cancer problem we have.

The Physician’s Committee for Responsible Medicine (PCRM) even says that we actually get too much protein, around double of what we really need. They advise using the Recommended Dietary Allowance (RDA) protein formula, which is : 0.8 grams per kilogram of body weight for the average adult.

To find out your average individual need, multiply your body weight in pounds by your recommended protein intake in grams.

Are We Eating Too Much Protein? A Scientist Makes the Connection Between Protein and Cancer

http://www.onegreenplanet.org/news/t-colin-campbell-protein-and-cancer/
Title: Re: Healthy Eating
Post by: AGelbert on December 17, 2016, 03:45:15 pm
(http://nickandgenhealthylife.com/wp-content/uploads/2014/01/is-your-olive-oil-fake.png)
Is Your Olive Oil Fake? (http://www.coh2.org/images/Smileys/huhsign.gif)   (http://www.desismileys.com/smileys/desismileys_6656.gif)  (http://www.desismileys.com/smileys/desismileys_1730.gif)   ???


December 17, 2016 | 113,852 views | Available in Español Disponible en Español

Story at-a-glance

The popularity of the Mediterranean diet has made olive oil a $16 billion-a-year industry. Unfortunately, this popularity has also led to massive fraud and corruption.

Even "extra virgin" olive oil is often diluted with other less expensive oils, including hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and/or walnut.
These added oils will not be listed on the label.  >:(

Tips on how to identify high quality olive oil include buying from specialty retailers that allow you to taste it first. Guidance on what to look for is included. Taste and smell are factors by which you discern authenticity.  8)

https://youtu.be/_UdCpVONOg0

Full article with added explanatory videos:

http://articles.mercola.com/sites/articles/archive/2016/12/17/fake-olive-oil.aspx

Agelbert NOTE:
Watch out for the term "cold pressed" olive oil on the label. As the article points out. NO olive oil is cold pressed now. ALL olive oil is centrifuged. If you see "cold pressed" on the label, you are being lied to. That might indicate a proclivity to lie about content as well by that company...

(http://pm1.narvii.com/5869/6a64193d6770c3afd17406c78686c0eda32ded1c_hq.jpg)

Title: Re: Healthy Eating
Post by: AGelbert on January 28, 2017, 07:48:15 pm
Where Do We Get Our Biological Energy?
https://youtu.be/p9UC0chfXcg
Water Supports Health in Ways You May Never Have Suspected

January 28, 2017 | 176,023 views

http://articles.mercola.com/sites/articles/archive/2017/01/28/ez-water.aspx
Title: Re: Healthy Eating
Post by: AGelbert on February 09, 2017, 10:04:28 pm
Peas Are the Future of Protein – Here’s Why

Kat Smith   
January 26, 2017   

It’s no secret that we’re kind of obsessed with protein. Studies have shown that the average person in a developed country consumes 103 grams of protein a day — more than double the recommended daily intake, most of which come from animal protein. Unfortunately, our appetite for animal-based protein has a devastating impact on the planet. Luckily, as more people come to recognize how meat and dairy can negatively impact not only the health of the planet but their own as well, the demand for clean, plant-based protein is on the rise. The plant-based protein market is estimated to reach a value of $5.2 billion by 2020 and plant-based meat alternatives could make up one-third of the entire market by 2050. In keeping with this trend, one company just took a huge step in leading the change.

Last week Roquette, a French, family-owned company, announced it will build the world’s largest pea processing plant in Manitoba, Canada. Roquette has been around since the 1930s and currently specializes in producing sustainable products in the pharmaceutical, health, food, nutrition, feed, pet food spaces. This new plant will be dedicated to making pea protein, a high-protein, low-fat, and allergen-friendly alternative to animal protein. According to Roquette chair Edward Roquette, “it is the largest global investment dedicated to pea protein to date. And it constitutes a key pillar of our strategy in plant protein in general and in pea protein in particular.”

It’s not just Roquette that’s responding to the demand for plant-based protein — more companies than ever have embraced pea protein. Last year, Ripple Foods launched a line of plant-based milks made from pea protein while the maker’s of Muscle Milk released Evolve, a plant-based protein shake made from pea protein. 2016 also saw the launch of the Beyond Burger, a pea protein-based burger that contains 20 grams of protein per patty. Now, Roquette’s processing plant will be a fantastic step forward into the future of protein, making pea protein more easily available than ever. Construction of the world’s largest pea processing plant is set to begin later this year.

There’s no turning back from here. As the world’s population continues to grow and more developing nations start to demand more meat and dairy, we need to realize that animal protein cannot sustain a world of meat eaters. As Nil Zacharias, Co-Founder of One Green Planet, has said, “advancements in plant-protein are the kind of technological innovations the world desperately needs. In fact, it may be one of the only real shots we have to make our future on this planet possible.” If we hope to feed the growing demand for protein, we need to move ahead into the future of food with more plant-based options like pea protein.  (http://www.pic4ever.com/images/128fs318181.gif)  (http://www.pic4ever.com/images/treeswing.gif)



http://www.onegreenplanet.org/news/peas-are-the-future-of-protein/
Title: Re: Healthy Eating
Post by: AGelbert on February 20, 2017, 04:51:38 pm
(http://cdn1.onegreenplanet.org/wp-content/uploads/2010/10//2014/10/Rainbow.jpg)

How Eating the Rainbow Can Help Protect Against Cancer

SNIPPET:

Start by replacing your processed or animal-based meals with foods from each color segment below and check out their benefits on their ability to fight cancer.

Green:


Fruits and vegetables such as cabbage, broccoli, kale, turnips, cauliflower, asparagus, collards, mustard greens, green apples, fresh herbs, zucchini, turnip greens, spinach, and Brussels sprouts contain either antioxidants known as flavones and/or indoles which have been directly linked to the prevention against cancer. They also contain high amounts of chlorophyll that prevents acidity in the body. Soybeans, green peas, and green beans are also high in antioxidants that support immune health even further.

Yellow/Orange:

Fruits and vegetables such as pumpkin, squash, peaches, yellow and orange bell peppers, lemons, cantaloupe, sweet potatoes, grapefruit, papaya, and apricots all contain especially high levels of Vitamin C for immune health, along with beta-carotene, a nutrient derived from the carotenoids found in these plants that give them their colorful hue. Studies have shown that women who eat carotenoid-rich vegetables reduce their breast cancer risk by up to 19 percent!

Red/Orange:

Fruits like watermelon, tomatoes, red peppers, papaya, grapefruit, and guava, all contain lycopene that also reduces the risks for prostate cancer and heart disease. Lycopene has also been shown to lower high cholesterol that can lead to increased fat cells that stimulate cancer cell growth.

Red/Blue/Purple:

Blue and purple foods like berries, figs, beets, pomegranates, grapes, raisins, and plums, all contain high levels of antioxidants known as anthocyanins or polyphenols that protect the heart and prevent heart disease. Their intake has also been linked to the prevention of certain types of cancers, according to The American Cancer Society.

White/Tan/Brown:

If you think white vegetables don’t count, think again! They are rich in antioxidants known as phytochemicals like allicin (garlic and onions), beans and legumes (that contain fiber to reduce cholesterol and obesity), quercetin (onions and apples), selenium (mushrooms), Vitamin C (onions, apples, and parsnips), and a variety of vitamins and minerals that support the immune system (banana flesh, white nectarines, white peaches, cauliflower, artichokes, and potatoes.) Selenium was found to be one of the most prominent minerals for mens’ prostate health while garlic and onions remain as two of the top foods to boost the immune system and fight cancer cell growth.

There are so many ways to add fruits and vegetables to your diet. Here are a few great suggestions:


(http://www.pic4ever.com/images/reading.gif)

http://www.onegreenplanet.org/natural-health/how-eating-the-rainbow-can-help-protect-against-cancer/
Title: Re: Healthy Eating
Post by: AGelbert on May 03, 2017, 06:59:32 pm
The Cholesterol Myth Has Been Busted — Yet Again

May 03, 2017 • 96,863 views

cholesterol myth

Story at-a-glance
-

A 40-year-old previously unpublished trial shows that while replacing saturated fat with vegetable oil lowered total cholesterol by 14 percent, for every 30 point drop in total cholesterol there was a 22 percent increased chance of death

Many other trials have also found that replacing saturated fats with vegetable oils increase mortality risk from all causes, including coronary heart disease and cardiovascular disease

Processed vegetable oils contribute to devastating attacks to your health and attacks your brain in several ways, thereby contributing to and worsening neurologic disorders

SNIPPET:

By Dr. Mercola

For the past four decades, the U.S. government has warned that eating cholesterol-rich foods such as eggs would raise your LDL cholesterol (inappropriately referred to as "bad" cholesterol) and promote heart disease.

Alas, decades' worth of research utterly failed to demonstrate this correlation, and the 2015-2020 Dietary Guidelines for Americans1,2,3,4,5 finally addressed this scientific shortcoming, announcing "cholesterol is not considered a nutrient of concern for overconsumption."6

This is good news, since dietary cholesterol plays an important role in brain health and memory formation, and is indispensable for the building of cells and the production of stress and sex hormones, as well as vitamin D. (When sunlight strikes your bare skin, the cholesterol in your skin is converted into vitamin D.)

Unfortunately, the dietary guidelines still cling to outdated misinformation about saturated fat, wrongly accusing it of raising LDL and contributing to heart disease. Here, science has shown that saturated fat only raises the safe, fluffy LDL particles. It also increases HDL, which is beneficial for your heart.

The guidelines became and are still confusing because the basic premise was wrong. Dietary fat is indeed associated with heart disease, but it's the processed vegetable oils, which are loaded with trans fats and oxidized omega-6 fats, that are the problem , not saturated fats.

The introduction of industrialized, highly processed and frequently heated omega-6 vegetable oils distorted the vitally important omega 6-to-3 ratio, causing metabolic catastrophes. The problem was further exacerbated by replacing saturated fat with refined carbohydrates, which were incorrectly viewed as a healthier option, thanks to misinformation created and spread by the sugar industry.

Full must read article:

http://articles.mercola.com/sites/articles/archive/2017/05/03/cholesterol-myth-busted.aspx (http://articles.mercola.com/sites/articles/archive/2017/05/03/cholesterol-myth-busted.aspx)

(http://media.mercola.com/assets/images/infographic/cholesterol-levels-highres.jpg)
Title: Re: Healthy Eating
Post by: AGelbert on May 07, 2017, 07:05:06 pm
(http://images.wisegeek.com/aluminum-foil.jpg)

Is Aluminum Foil Safe to Use in Cooking?  ???   (http://www.desismileys.com/smileys/desismileys_1730.gif)


By Helen West

Aluminum foil is a common household product that's often used in cooking.

Some claim that using aluminum foil in cooking can cause aluminum to seep into your food and put your health at risk.

However, others say it's entirely safe to use.

This article explores the risks associated with using aluminum foil and determines whether or not it is acceptable for everyday use.

 (http://www.createaforum.com/gallery/renewablerevolution/3-060914180936.jpeg)

http://www.ecowatch.com/aluminum-foil-cooking-2394046382.html
Title: Re: Healthy Eating
Post by: AGelbert on May 13, 2017, 05:48:06 pm
I am really worried.  I have to cut up TWO Avocados to add to my salad for today's Potlatch Ceremony here at Diner HQ!  I could be maimed for life!  Should I risk cutting up the Avocados or leave them out of the salad?  ???  :icon_scratch:

RE

How to avoid “avocado hand”
Erica Edwards, NBC News Published: May 13, 2017, 9:15 am Updated: May 13, 2017, 9:50 am

(http://i.imgur.com/x3GOqbm.jpg)


(NBC News) Once shunned for its high fat content, the avocado is now revered in kitchens across america for its amazing heart healthy benefits, but the guacamole-starter’s place in the spotlight may be spoiling.

Just ask anyone who’s tried to cut open the green fruit, and ended up slicing right through their hand instead.

“You can injury anything from tendons to nerves to blood vessels,” warns the Cleveland Clinic’s Dr. Thomas Waters.

One problem is this big slippery pit in the middle. People tend to use a big knife to whack it out of there.

It’s been reported that one plastic surgeon in the United Kingdom suggested the problem is so bad that avocados should come with warning labels.

We couldn’t find a doctor willing to go quite that far, but they offered a few safety tips instead.

First, don’t hold anything you’re trying to cut. Place it on a cutting board.

If you must hold it, put a folded towel between the fruit and your hand.

Second, sharpen your knives.

“A very sharp knife is actually safer,” Dr. Waters explains. “It’s more accurate and you’re able to do what you need to do. It’s actually the dull knives that lead to injuries.”

The potential for long term injury is real. Deep cuts to nerves or tendons can take weeks to months to heal.

Well, it's never happened to me.  :laugh: The deal with aguacates  ;D is to JUST NOT put a lot of pressure on the knife after you get through the thin, but tough, outer skin. The inside before the pip is so soft that you just go all the way around and have two slices lickity split!

The pip just pops out. Also, I use a spoon to get as much of the meat out as possible.   (http://www.createaforum.com/gallery/renewablerevolution/3-200714191456.bmp)

By the way, the fruit in the picture looks like it was a bit green. The "meat" can be quite tough when they are not ripe. In that situation, a cut might result from trying to wedge the pip out with a knife instead of using a spoon or your finger.

Title: Re: Healthy Eating
Post by: AGelbert on May 18, 2017, 06:04:25 pm
(https://1.bp.blogspot.com/-UBqEDWQh5Hs/VtkDYh2hxpI/AAAAAAAAKQg/NYXBYCF9L3k/s1600/tomato%2Bvarieties.jpg)

How Did Modern Tomatoes Lose Their Flavor?

Agelbert NOTE: The short answer is GREED!  >:(

It’s not just your imagination. Today’s tomatoes simply don’t taste the way they used to, and now science has told us why. Researchers working on a study published in the journal Science performed exhaustive taste tests of 100 tomato varieties and sequenced the genomes of nearly 400 varieties. They were able to identify 23 volatile compounds that give a tomato its flavor. Unfortunately, many of those compounds, plus essential sugars, are missing from today’s supermarket tomatoes -- they were inadvertently (http://www.createaforum.com/gallery/renewablerevolution/3-280515145049.png)  (http://www.createaforum.com/gallery/renewablerevolution/3-051113192052.png)  lost when the industry sought to maximize yields and improve tomatoes' resistance to pests and disease.

Better tomatoes on the way?
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•“The flavor got lost because people didn’t know what the molecular and genetic bases were, so they couldn’t apply them,” said study author Antonio Granell.

•Major seed producers are expected to use this new genetic information to make seeds that will grow into new, tastier tomatoes -- possibly within four years.

•Harry Klee, professor of horticultural sciences at the University of Florida, also accused supermarkets of ruining the taste of tomatoes by chilling them at low temperatures, which adversely affects the flavor.

http://www.wisegeek.com/how-did-modern-tomatoes-lose-their-flavor.htm (http://www.wisegeek.com/how-did-modern-tomatoes-lose-their-flavor.htm)

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