Category Archives: Healthy Eating

Proven Benefits of Quercetin

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Quercetin - Dr. Ax

Have you ever wondered what makes a “superfood” super? Or what key superfoods like red wine, green tea, kale and blueberries all have in common? The answer is quercetin, a natural compound tied to what all of us seek: better longevity, heart health, endurance, immune system and more.

Research even shows that quercetin displays anticancer properties. In fact, there isn’t much this powerful antioxidant compound can’t do, especially when combined with the health benefits of bromelain, an anti-inflammatory enzyme.

All this explains why I strongly recommend consuming food sources that contain quercetin regularly. But what are those foods? And how much should you consume? Let’s explore.

Considered one of the most abundant antioxidants in the human diet, quercetin plays an important part in fighting free radical damage, the effects of aging and inflammation.  While you can get plenty of quercetin from eating a healthy diet, some people also take quercetin supplements for their strong anti-inflammatory effects.

 

Quercetin benefits - Dr. Axe

Benefits of Quercetin

1. Lowers Inflammation

At this time, practitioners and patients report using quercetin to effectively fight conditions related to inflammation, including (6):

  • “hardening of the arteries” (atherosclerosis)
  • high cholesterol
  • heart disease and circulation problems
  • insulin resistance and diabetes
  • eye-related disorders, including cataracts
  • allergies, asthma and hay fever
  • stomach ulcers
  • cognitive impairment
  • gout
  • viral infections
  • inflammation of the prostate, bladder and ovaries
  • chronic fatigue syndrome
  • cancer
  • chronic infections of the prostate
  • skin disorders, including dermatitis and hives

2. Fights Allergies

Quercetin is a natural antihistamine and an anti-inflammatory, making it effective for naturally lowering the effects of season and food allergies, plus asthma and skin reactions.

Quercetin can help stabilize the release of histamines from certain immune cells, which results in decreased symptoms like coughs, watery eyes, runny noses, hives, swollen lips or tongue, and indigestion. In fact, it’s so effective that quercetin is used in ancient Chinese herbal formulas created to block allergies to certain foods (such as peanuts), known as food allergy herbal formulas. Studies show that quercetin, a natural medicine and phytochemical, is equivalent at fighting allergies as some prescription medications, all with little to no side effects.

3. Supports Heart Health

Because of its ability to lower inflammation and oxidative stress, quercetin seems to be beneficial for people with heart and blood vessel-related disorders.  For example, eating lots of deeply colored fruits and veggies that contain flavonoids is linked to a lower risk of cardiovascular diease, and even death, in older adults.

Studies done in animal and some human populations show that various types of flavonoids (quercetin, resveratrol and catechins, for example) can help reduce the risk of atherosclerosis, which is a dangerous condition caused by plaque building up within the arteries. Cut-off blood flow in the arteries is one of the primary risk factors for experiencing a heart attack or stroke, which is why cardiac arrest is less likely among people who eat a nutrient-packed diet.

Antioxidants also seem to protect the body from experiencing increases in LDL “bad” cholesterol and can help regulate blood pressure levels. Certain studies show that quercetin prevents damage to LDL cholesterol particles, and it seems that people who eat the most flavonoid-rich foods typically have healthier and lower cholesterol levels, plus less incidence of hypertension. In fact, if you’ve ever heard that red wine is good for your heart, that’s because it’s a natural source of quercetin. It’s one of the main active ingredients in red wine extract, which is associated with healthier heart function.

4. Helps Fight Pain

Taking quercetin supplements can help lower pain associated with autoimmune conditions, such as arthritis, as well as infections, including those of the prostate and respiratory tract. That’s because quercetin reduces inflammatory pain. There’s some evidence from several small studies that people experiencing bladder pains from infections (causing an urgent need to urinate, swelling and burning) have fewer symptoms when taking quercetin supplements.

Flavonoids are also linked to reduced symptoms of prostatitis (inflammation of the prostate) and rheumatoid arthritis (RA). There’s evidence that when patients with RA switch from eating a “typical Western diet” to one higher in antioxidant-rich foods (like uncooked berries, fruits, vegetables, nuts, roots, seeds and sprouts), they experience less pain and reoccurring symptoms, making quercetin a natural arthritis treatment.

5. Might Help Improve Endurance

Quercetin is added to some athletic supplements because it’s believed to help increase athletic performance and endurance, likely because of its positive effects on blood flow. Antioxidants like quercetin could boost physical performance since they help increase the health of blood vessels, which carry oxygen and nutrients to muscle and joint tissue.

Other studies also show that quercetin helps increase immune function and prevents susceptibility to illnesses that can occur when someone trains intensely and experiences exhaustion. One study found evidence that taking 500 milligrams of quercetin twice daily helped protect cyclers from developing exercise-induced respiratory infections following periods of heavy exercise.

6. Might Help Fight Cancer

A Boston University School of Medicine study published in the Journal of Biological Regulators and Homeostatic Agents shows a link between a nutrient-dense diet rich in quercetin plus other antioxidants and a lowered risk of cancer.  Quercetin seems to have potential chemo-preventive activity and might have a unique antiproliferative effect on cancerous cells, making it an effective addition to any natural cancer treatment approach.

Flavonoids can help stop the processes involved in cell mutation, the growth of tumors and symptoms related to typical cancer treatments, such as radiation or chemotherapy.

Quercetin is considered a safe treatment approach for stopping cancer, and in the future, we might see it used as a natural therapy instead of, or in conjunction with, conventional methods.

7. Helps Protect Skin Health

Capable of blocking “mast cells,” which are immune cells critical in triggering allergic reactions, inflammatory disease and autoimmune disease, quercetin helps protect skin from the effects of disorders like dermatitis and photosensitivity.

Top Natural Sources of Quercetin

All types of tasty red, green and purple-pigmented plants come packed with quercetin — for example, red wine, blueberries, apples, red onion and even green tea are some of the best sources of quercetin. The amount of quercetin found in plant foods can vary a lot depending on where they’re grown, how fresh they are, how they’re prepared and so on.

Some of the top sources of quercetin to add to your diet include:

Quercetin foods - Dr. Axe

Are There Any Side Effects of Quercetin Supplements?

Because it’s derived naturally from foods, quercetin seems to be safe for almost everyone and poses little risks. Most studies have found little to no side effects in people eating nutrient-dense diets high in quercetin or taking supplements by mouth short term. Amounts up to 500 milligrams taken twice daily for 12 weeks appear to be very safe.

For women who are pregnant or breast-feeding, quercetin doesn’t seem to have any negative effects, although there hasn’t been much research done in this population so it’s always a good idea to talk it over with your doctor first.

It’s always simple to Stay Healthy!

Great Garlic

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Dr. Mercola

garlic-benefits

Garlic is one of the most important culinary herbs there is, but it’s also one that’s a proven health tonic. Eating a clove or two of garlic a day really might keep the doctor away, as it benefits health on multiple levels.

It is more accurate to call garlic a vegetable than an herb, and, in fact, it belongs to the allium family of vegetables, along with onions and leeks.

This is where its health benefits begin, because allium vegetables are known for their stink (and garlic is sometimes referred to as “the stinking rose”). That unique scent comes from sulfur-containing compounds, such as allicin, that have many health-promoting effects.

Garlic Fights 160 Diseases, Including Cancer

Studies have demonstrated garlic’s effects for more than 160 different diseases.1 In general, its benefits fall into four main categories:

Reducing inflammation (reduces risk of osteoarthritis and other diseases associated with inflammation)
Boosting immune function (antibacterial, antifungal, antiviral, and antiparasitic properties)
Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reduces blood pressure)
Toxic to 14 kinds of cancer cells (including brain, lung, breast, gastric, and pancreatic)
In terms of cancer, garlic has been shown to kill cancer cells in laboratory studies, as well as shown promise when consumed via your diet. One study showed that women who regularly ate garlic (along with fruits and vegetables) had a 35 percent lower risk of colon cancer.

Those who consume high amounts of raw garlic also appear to have a lower risk of stomach and colorectal cancers.

Furthermore, among people with inoperable forms of colorectal, liver, or pancreatic cancer, taking an extract of aged garlic for six months helped to improve immune function, which suggests it may be useful for helping your immune system during times of stress or illness.

Also worth noting, diallyl sulfide (DAS), a sulfur-containing compound in garlic, has been found to inhibit the formation of carcinogenic heterocyclic amines (HCAs), which form when meat is cooked at high temperatures.

DAS prevents a specific type of HCA from transforming into DNA-damaging compounds by decreasing the production of certain liver enzymes required for this transformation.

What this means is that adding chopped garlic to your burgers, meat loaf, and possibly to your steak via a marinade may help cut down on cancer-causing cooking byproducts.

Immune-Boosting Effects to Fight Infectious Disease (Even Antibiotic-Resistant Bacteria)

Garlic is known for its powerful antibacterial and antiviral properties. It also helps fight infection from yeasts/fungi and worms.

The combination of biochemicals in garlic, including tannins, saponins, phenols, flavonoids, and essential oils, has even been found to fight antibiotic-resistant bacteria. Some of the superbugs killed by garlic were resistant to more than 10 different antibiotics.

Even more intriguing, the garlic used in the study was whole, simply ground with a mortar and pestle, and the researchers recommended adding garlic to your diet as a way to help prevent infections. According to researchers:

“…use of spices (garlic/ginger) in diet can reduce the risk of food contamination, protect the consumer from different foodborne diseases, improve their health status and combat with the foodborne diseases by using small quantity of spices (garlic/ginger) in diet

…it is recommended to use garlic …in different raw forms like pickle, garlic/ginger bread, curry powder, sauces, raw juices and without extensive cooking.

In conclusion, the results of present study have provided the justification for therapeutic potential of spices. The practice of using spices as supplementary or alternative medicine… will not reduce only the clinical burden of drug resistance development but also the side effects and cost of the treatment with allopathic medicine.”

Eating garlic can also help fight off infections from colds and flu. According to one study, those who consumed garlic daily for three months had fewer colds than those who took a placebo.

When they did come down with a cold, the duration of illness was shorter – an average of 4.5 days compared to 5.5 days for the placebo group.

While this may not seem overly impressive, it’s still better than the results achieved by the much-advertised flu drug Tamiflu. If taken within 48 hours of onset of illness, Tamiflu might reduce the duration of flu symptoms by about a day to a day and a half – similar to eating garlic daily.

Antioxidants, Vitamins, and Minerals for a Potent Health Elixir

Like many natural foods, it’s difficult to confine garlic to just one or two benefits, as it appears to offer benefits throughout your body. Garlic is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C, so it’s beneficial for your bones as well as your thyroid.

Other health-promoting compounds include oligosaccharides, arginine-rich proteins, selenium, and flavonoids.9 The University of Maryland Medical Center summed up some of its most promising uses:10

“…garlic is used to help prevent heart disease, including atherosclerosis or hardening of the arteries (plaque buildup in the arteries that can block the flow of blood and may lead to heart attack or stroke), high cholesterol, high blood pressure, and to boost the immune system.

Eating garlic regularly may also help protect against cancer.

Garlic is rich in antioxidants. In your body, harmful particles called free radicals build up as you age, and may contribute to heart disease, cancer, and Alzheimer’s disease.

Antioxidants like those found in garlic fight off free radicals, and may reduce or even help prevent some of the damage caused over time.”

Sprouted Garlic Might Be Even Healthier

Have you ever let a head of garlic sit on your counter too long, only to find it had sprouted green shoots? You don’t need to throw it away! Sprouted garlic is not only safe to eat… it may be even healthier than non-sprouted garlic.

In an article published in the Journal of Agricultural and Food Chemistry, garlic sprouted for five days was found to have higher antioxidant activity than fresher, younger bulbs, and it had different metabolites, suggesting it also makes different substances.

Researchers concluded that sprouting your garlic might be a useful way to improve its antioxidant potential. Extracts from this garlic even protected cells in a laboratory dish from certain types of damage.12 This isn’t really surprising when you consider the nutritional changes that typically occur in plants when they sprout.

When seedlings grow into green plants, they make many new compounds, including those that protect the young plant against pathogens. The same thing is likely happening when green shoots grow from old heads of garlic. According to study author Jong-Sang Kim, PhD:

“Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting… This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”

Have You Heard of Fermented Black Garlic?

Black garlic, which is basically fermented garlic, may be even healthier than other forms. In a 2009 mouse study, Japanese researchers found that black garlic was more effective than fresh garlic in reducing the size of tumors, for instance.

The study was published in the journal Medicinal and Aromatic Plant Science and Technology.14 In another study, black garlic was found to have twice the antioxidant levels as fresh—the aging/fermenting process appears to double the antioxidants.

Black garlic is packed with high concentrations of sulfurous compounds, especially one in particular: s-allylcycteine (SAC). Science has shown a number of health benefits from SAC, including inhibition of cholesterol synthesis. Perhaps this is why Mandarin oil painter Choo Keng Kwang experienced a complete reversal of his psoriasis after just four days of eating half a bulb of black garlic a day—this, after trying countless medically prescribed skin creams that were all complete failures.

An advantage of SAC is that it is well-absorbed and much more stable than allicin and 100 percent bioavailable. Researchers are confident it plays a significant role in garlic’s overall health benefits.15 Unfortunately, fermenting garlic is a lengthy process that requires a room with controlled humidity and heat for about a month. Most people don’t have access to such equipment to ferment garlic at home, but you can find it from reliable sources online (in whole bulb form, which tastes surprisingly sweet) or in supplement form.

As an aside, I strongly recommend you include raw garlic in your diet as well, but when you do the fresh clove must be crushed or chopped in order to stimulate the release of an enzyme called alliinase, which in turn catalyzes the formation of allicin. Allicin, in turn, rapidly breaks down to form a number of different organosulfur compounds. So to “activate” garlic’s medicinal properties, compress a fresh clove with a spoon prior to swallowing it, chop it finely to add to a salad, or put it through your juicer to add to your vegetable juice.

What Happens to Your Body When You Eat a McDonald’s Hamburger

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 Dr. Mercola

When talking about fast food giants, nothing can be bigger – and more infamous – than McDonald’s. Those two “golden arches” sign are so abundant and so well-known all over the world, that some toddlers can even recognize it even before they are able to speak full sentences.

In 2014, over 36,258 McDonald’s restaurants operate worldwide,1 serving over 69 million people every day. From its humble beginnings in the 1940s, the brand has now grown to be a multi-billion dollar company with an estimated value of over $85 billion.

And the fast food’s most popular menu item? The burgers.

According to The Fiscal Times, McDonald’s sells 75 burgers every second.2That amounts to over 2.36 billion burgers per year – roughly the equivalent of eating a million cows.3

For many people, nothing seems wrong with eating a McDonald’s hamburger. After all, it looks and tastes the same as other burger patties, and the added convenience makes it a much sought-after meal for busy people, those who are on-the-go, or those who simply do not have time to cook food at home.

But considering just how much burger patties are sold per day, haven’t you ever wondered just how McDonald’s hamburgers are made and, more importantly, what they’re made of?

Even more disturbing are the reports of McDonald’s burgers that do not decompose or rot for weeks, months, or even years after they’ve been cooked.

McDonald’s Hamburger Shows No Signs of Decomposition – Even After a Decade

There have been multiple stories going viral about McDonald’s hamburgers that show no signs of rotting or molding. One example is that of David Whipple, a man from Utah, who came forward in 2013, claiming that he had a McDonald’s hamburger that dates back to 1999 – but is yet to show any sign of decomposition.4

Whipple initially bought the burger to keep for two weeks and show to his friends, but then forgot about it. Two years later, he found it in his coat pocket, with the original receipt, with no signs of rotting or mold. He decided to keep it to see how long it will disintegrate. According to ABC News website:5

“‘The patty feels like concrete,’ Whipple said of the burger he has held onto for 14 years, first on purpose, then by accident, and then for a good laugh. Whipple… was living in Logan, Utah, and trying to lose weight when he first purchased the hamburger to prove to his friends that fast food was not real food.

‘It was nothing real scientific,’ Whipple said. ‘We were talking about enzymes and we knew what a good food like a banana would do but weren’t sure what a hamburger would do.’

Two weeks later, Whipple got his answer. The burger’s pickles and onion toppings had begun to shrink but the bun and hamburger ‘looked exactly the same,’ he said.

Whipple was invited to guest on the TV show The Doctors to talk about his experience. He said he uses the burger to encourage his grandkids to eat healthy and avoid fast food.

I’ve featured stories about these “everlasting McDonald’s burgers” on my site many years ago, like that of Manhattan artist Sally Davies’ “The Happy Meal Project,” where she photographed a McDonald’s Happy Meal every day for six months. (You can view the full photostream6 on her website.)

Karen Hanrahan, a wellness educator and nutrition consultant, also claimed to have kept a McDonald’s hamburger since 1996. It still looks as fresh as a newly bought one.

A Closer Look at a McDonald’s Hamburger Ingredients

According to McDonald’s website,7 the only ingredient in its hamburger is 100 percent pure USDA-Inspected beef, prepared with grill seasoning (salt and black pepper) and without fillers and extenders.

The fast food chain also refutes speculations that an “unknown” preservative is among their McDonald’s hamburger ingredients, and says that their burgers and buns do not decompose simply because they “become very dry in the cooking and toasting process.” According to a Business Insider article:8

“…the patty loses water in the form of steam during the cooking process. The bun, of course, is made out of bread. Toasting it reduces the amount of moisture. This means that after preparation, the hamburger is fairly dry. When left out open in the room, there is further water loss as the humidity within most buildings is around 40%. So in the absence of moisture or high humidity, the hamburger simply dries out, rather than rot.”

Indeed, part of the embalmed-like feature of the meat patty can be because of its high-sodium content. Salt is a natural preservative that has been used throughout history.

But you have to admit that something that does not decompose, or even show signs of decomposing after days, months, or years seems very, very suspicious. After all, the hallmark of live food is that it wilts and decomposes – something that, apparently, does not occur in these burgers.

In 2014, McDonald’s attempted to clear its name by releasing a video,9 which starred former MythBusters co-host Grant Imahara and filmed in a Cargill facility in Fresno, California, that shows just how McDonald’s hamburger patties are made.10 It aims to debunk the myth that McDonald’s uses fillers, additives, and preservatives in their meat – showing instead large beef chunks on a conveyor belt going through a machine that forms them into patties.

They also asserted that they do not use pink slime in their meat. Pink slime is a sludge-like ingredient made of ground-up beef “trimmings” – various beef scraps and cow connective tissues – and ammonium hydroxide, which gives the mixture its pink hue. McDonald’s has admitted to using pink slime in their hamburgers before, but had discontinued it in 2011.

McDonald’s Plans to Make the ‘Big Switch’ to Antibiotic-Free Chicken

In March 2015, McDonald’s announced that they are going to be buying only chicken raised without antibiotics important to human medicine – a change that would take place in over the next two years. They also claimed that they would begin using milk from cows that have not been treated with the artificial growth hormone rBST.

While this is positive news, I believe that McDonald’s only made the decision to help improve their slumping US sales. Many restaurants like Panera Bread, Chipotle, and Shake Shack have already switched to antibiotic-free poultry and meat, causing their former customers to flock to these competitors.

This change means that not only will suppliers be scrambling to meet the demand, but other fastfood chains will also be considering a similar move.

But although going antibiotic-free on their poultry is a step in the right direction, I don’t think we should be celebrating any time soon, because McDonald’s is yet to make any changes to its meat – which is actually loaded with a whole different host of problems…

McDonald’s Beef Comes from Factory Farms

Even if it is true that McDonald’s burgers do not contain preservatives or additives (which I seriously doubt), this does not excuse the fact that McDonald’s meat actually comes from confined animal feeding operations (CAFOs).

Not only are cows and other livestock in these factory farms made to live in unsanitary and inhumane conditions, but they are also given antibiotics and growth hormones to make them grow faster and more resistant to disease. In fact, nearly 25 million pounds of antibiotics are administered to livestock in the US every year.

These antibiotics, along with antibiotic-resistant bacteria, are transferred to you every time you eat CAFO meat – and sometimes even through the animal manure used as crop fertilizer. Two million Americans become infected with antibiotic-resistant bacteria every year, causing at least 23,000 deaths.11

What’s worse, antibiotic-resistant disease is not the only danger brought on by CAFOs. Excessive exposure to antibiotics and regularly eating antibiotic-laced CAFO meats also harms your gastrointestinal health, predisposing you to virtually anydisease.

But it’s not just the hamburger meat that’s really problematic…

Here’s Why McDonald’s Bun Stays Mold-Free for Years

McDonald’s patty’s long life may be because of its sodium content, but what about the bun? Bread typically stays fresh for several days, but have you ever heard of one that stays mold-free for years? Yet that’s exactly what happened with the McDonald’s bun.

I believe that this is because McDonald’s bun is lightyears away from freshly baked bread you make at home – in fact, it is a “bread-like” concoction that bears no actual resemblance to natural bread (except for its appearance, obviously). Just take a look at the ingredients used in McDonald’s buns:

“Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Contains 2% or Less: Salt, Wheat Gluten, Leavening (Calcium Sulfate, Ammonium Sulfate), May Contain One or More Dough Conditioners (Sodium Stearoyl Lactylate, DATEM, Ascorbic Acid, Azodicarbonamide, Mono and Diglycerides, Monocalcium Phosphate, Enzymes, Calcium Peroxide), Calcium Propionate (Preservative).”

These ingredients should clearly offer clues as to why the burgers stay blemish-free and “fresh” for years. But what’s more alarming is that they can also open your eyes to the potential health ramifications you may experience if you eat a McDonald’s hamburger. For example, calcium sulfate, also known as plaster of Paris, can possibly cause digestive problems. Meanwhile, ammonium sulfate is known to cause nausea, vomiting, and diarrhea due to gastrointestinal irritation.

Watch Out for These McDonald’s Menu Items, Too

Just like its hamburgers, McDonald’s Chicken McNuggets also came under fire after it was found that only 50 percent of the nuggets is actually chicken. The other 50 percent is a mixture of corn derivatives, leavening agents, sugars, and completely synthetic ingredients that no sane person would ever think of cooking with.

Its seasonal offering, the McRib pork sandwich, was also closely scrutinized. Apparently, one of its ingredients is azodicarbonamide, a chemical used to bleach the flour bread… but is also used in making gym shoes and yoga mats. And underneath the “tasty, tangy barbecue sauce,” the researchers found that the pork was nothing more than restructured meat product – made from all the cheap innards and cast-offs of a pig. Not so appetizing anymore, is it?

Even their fries, particularly those sold in the US, was also found to contain toxic ingredients. While French fries in the UK only are simply potatoes fried in sunflower or rapeseed oil, the fries that Americans get contain TBHQ; antifoaming agents, color stabilizers, and preservatives. They also contain beef flavor that’s made with wheat and milk derivatives. This is why they carry an allergy warning for those with wheat and dairy sensitivities.

What Happens When You Eat an All-McDonald’s Diet?

You’ve probably heard of “SuperSize Me,” a documentary where filmmaker Morgan Spurlock documented the consequences of eating a strictly McDonald’s diet. After just four weeks of eating nothing but fast food, Spurlock’s health had badly deteriorated to the point that his physician warned him to stop the experiment or he’ll be putting his life in grave danger.

Just recently, Tim Spector, a professor of genetic epidemiology at King’s College, London, wanted to learn what happens to your gut if you ate only McDonald’s for 10 straight days. His son, Tom, agreed to do the experiment and sent stool samples to different labs throughout the 10-day period.

The results were astounding. After just 10 days of eating fast food, his stool samples revealed that his gut microbes were “devastated” – about 40 percent of his bacteria species, amounting to over 1,400 different types, were lost. This severe loss of microbial diversity is a risk factor to obesity and diabetes.

Your gut is your second brain, and it is actually where 80 percent of your immune system lies. There are nearly 100 trillion bacteria, fungi, viruses, and other microorganisms, good and bad, that compose your body’s microflora. These organisms play a crucial role in your mental and physical health, and if you upset this delicate balance, you become predisposed to a wide range of health problems.

Processed Foods Are a Bane to Your Health

As I’ve often stressed in my articles, processed foods and fast foods can absolutely wreak havoc on your health. Yes, they may be cheaper and more convenient, but they are excessively high in sugars, grains, and factory farmed meats – a recipe for chronic diseases, such as obesity, diabetes, and heart disease.

I advise you to stop glorifying processed foods and fast foods because of their taste and convenience. Instead, keep in mind ALL of the cons that they bring to your health, such as:

  • Loads your body with extra calories that do nothing for your body
  • Expose you to a toxic concoction of foreign chemicals and artificial flavors
  • Are a waste of money – in fact, they may even lead to increased healthcare bills for you and your loved ones
  • Can severely harm your children, whose bodies are still developing and are in greater need of nutrients

I also recommend your diet to be composed of at least 90 percent non-processed, organic whole foods. Not only will you enjoy the health benefits, but you’ll also be at peace as you know exactly what you’re putting in your body.

Eat Healthy, Homemade Foods and Watch Your Health Soar

I honestly believe that if you fail to plan, then you are planning to fail. Indeed, the secret to following a wholesome diet is learning to prepare your grocery list so you can plan your meals. Make it an essential part of your lifestyle. This would ideally involve scouting local farmers markets or food co-ops to buy in-season produce. Find a trustworthy source of grass-fed meats, raw dairy, and free-range chicken and eggs.

Finally, appoint a person in your family to cook the meals. This should be someone who is willing to invest time in the kitchen.

Cooking with Vegetable Oils Releases Toxic Cancer-Causing Chemicals

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 Dr. Andreas Eenfeldt 

NOT a good idea

Are you cooking with vegetable oils? According to lead scientists, this can be really unhealthy. When heated, these oils release toxic chemicals linked to cancer and other diseases. So do not use corn oil or sunflower oil for cooking. Or any refined oil. 

oils

Olive oil (containing mainly monounsaturated fat) is a better option for cooking, but not great.The best option for cooking is saturated fats, like coconut oil, butter or lard. These fats can stand a lot of heat without transforming into poison.

Don’t use excessive heat when cooking. Make sure the food you cook can handle the heat.

And Stay Healthy.

Habits Of People Who Reach & Maintain Their Ideal Weight

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from Brian Syukihappyandhealthypeopledrinkwaterduh-825x496

 

images

Ever wondered why most people never lose weight? Or why folks can’t keep the weight off after they lose it? There are many reasons why people fail to lose weight, but instead of focusing on those who fail, let’s look into those who succeed.

Here are a few things they do differently to lose weight and keep it off for the long haul. If you emulate what they do, soon you’ll be sharing your own success story.

1. They are flexible with their diets.
People who lose weight and keep it off understand that 100 percent adherence to diet is not necessary. So they eat healthy 90 percent of the time. Frankly, it’s totally fine to eat foods you enjoy every now and then. In fact, following a strict diet is stressful and usually leads to binging.

2. They don’t obsess over small things.
You’ll never hear anyone credit their weight-loss success to “training when the body is in the fat-burning zone” or “not eating carbs after 6 pm.” A lot of people in the fitness industry are looking to make a quick buck, and they’ll make you believe anything

What time you decide to exercise or eat doesn’t make a significant difference in weight loss. Instead of buying into these weight-loss myths, focus on things that really matter like, calorie intake, eating healthy foods, and establishing a regular fitness regimen.

3. They exercise regularly.
I’m sure you’ve heard of people who have lost weight without exercising. As appealing as it may sound, exercise is a huge part of a healthy lifestyle, and a great tool to help you maintain your weight. Exercise (especially strength training) will help build muscle mass and enhance fat loss. Aim to exercise at least three to four times a week.

4. They track their food intake.
Naturally, to lose weight you have to maintain a calorie deficit. Tracking your food intake will help you know if you are consuming food groups in the right proportion specifically if you are getting enough protein and good fats.

5. They drink water.
Studies show that drinking plenty of water is good for weight loss. Make sure you drink at least two liters of water a day.

6. They eat home-cooked meals.
Cooking gives you the opportunity to prepare delicious, healthy meals — and know exactly what is going into your meals. It also makes it easier to control portions.

7. They develop habits they can maintain long term.
These people understand that eating healthy and exercising is a lifetime thing. They don’t jump from one fad diet to another. Find and develop habits that you can maintain for a lifetime.

8. They track their progress.
I suggest you track your weight and body-fat percentage. Weigh yourself once a week, at the same time each week, using the same scale. Taking daily measurements doesn’t make sense because weight fluctuates due to water retention. Also, measure your body fat percentage after every three weeks.

By the way, you don’t need to make all these changes at once. Make one or two changes every week and eventually they’ll become habits.

I have myself lost 10 kg over the last eight months, and it is easy to keep it off because eating healthy has become a lifestyle. The changed gut bacteria promote healthy eating because I no longer have cravings ( or only very occasionally, when I give in happily!).

Stay Healthy.

Image Courtesy Google