Diabetic Diet Menu Ideas

There are various diabetic diet menu ideas, from which a person with diabetes can plan what he or she should eat for breakfast, lunch and dinner during the day. It's not that diabetics cannot enjoy a tasty meal and have to eat boring food all their lives.

Diabetics have to be more cautious when it comes to dinner planning, as it is important for them to maintain their blood sugar levels. People withdiabetes need to control their weight and most often lose weight, which reduces the risk of getting heart attack or stroke. As far as diabetic diet menu goes, there isn't a single diet plan that has been outlined for diabetics to follow. The diabetic diet menu ideas vary from person to person depending on the type of diabetes one is suffering from. For example, people with type 1 diabetes, type 2 diabetes and gestational diabetes need to follow differentdiabetic diet meal plan.


Menu Ideas for Diabetics


Making healthy dietary choices is very important for diabetes control. Maintaining a diabetic diet has certain short term and long term effects. Having three regular meals a day is important. Moreover, 25 - 30 grams of dietary fiber intake is important for diabetics. This can be consumed in portions during all three meals in the day. The rest of the diabetes diet menu options depending on the type of diabetes is as follows:


Type 1 Diabetic Diet Menu Ideas
In type 1 diabetes, a person's body cannot produce adequate amounts of insulin hormone. While type 1 diabetes cannot be controlled by diabetic diet alone, controlling one's diet is important. People with this type of diabetes have to find the right balance between insulin therapy taken and the food they consume. The dietitian will help lay down the appropriate type 1 diabetes diet, which balances medication with diet properly.


On a general note, the daily type 1 diabetes diet for a diabetic patient should be rich in dietary fiber. Moreover, the amount of sodium intake should also be reduced. Foods low in sodium and fat is recommended. There is no need to avoid sugar containing foods completely. Eating sugar containing foods in moderation is alright for type 1 diabetics. Artificial sweeteners can be added to foods because it does not alter blood sugar levels.


Type 2 Diabetic Diet Menu Ideas
People with type 2 diabetes can control their diabetes by being cautious about the food they consume. Type 2 diabetes diet and exercise helps control type 2 diabetes.


Breakfast
The different breakfast foods that diabetic diet for type 2 diabetes entails is as follows:

• ½ cup oatmeal
• ½ cup skimmed milk
• Muffins
• Toast
• ½ cup fat free yogurt
• Orange
• Berries

Lunch
The different lunch options for diabetics are as follows:

• Salad with olive oil dressing
• Brown bread vegetable-meat sandwich
• Whole wheat tortillas with filling

Snack
There are some low carb snacks for diabetics, that should be consumed in between meals to maintain constant blood sugar level. The different snacks are as follows:

• Pistachios
• Sunflower seeds
• Almonds
• Pumpkin seeds
• Dried fruit

Dinner
The different good foods for diabetics at dinner time are:

• Pinto beans
• Lentils over brown rice
• Baked or grilled fish
• Bowl of dark green leafy vegetables

Dessert
Fat free yogurt can be consumed as dessert with some fruits for diabetics to add flavor.


Gestational Diabetic Diet Menu Ideas
During pregnancy some women encounter a temporary form of diabetes, called gestational diabetes, caused by pregnancy hormones. Women with gestational diabetes need to distribute their carbohydrate intake over 3 small to medium meals and 2 - 4 snacks a day.


Breakfast
Since consumption of carbohydrate conduces to rapid rise in blood sugar levels, it is best to consume more of proteins at breakfast. Chicken, turkey, egg, etc. keeps one fuller for the day. The carbohydrate intake at breakfast should not exceed 30 grams. The different foods that can be consumed are:

• Slice of bread
• Bagel
• Pancake
• Oatmeal
• Corn tortilla
• English muffin
• Veggie sausage
• Scrambled eggs

Lunch
The carbohydrate limit at lunch is 45 grams. The different gestational diabetic diet menu options are:

• Chicken / meat sandwich
• Lentil soup
• Carrots
• Apple
• Lettuce
• Tomato

Dinner
The carbohydrate limit to be maintained at dinner time is 45 - 60 grams. The different foods diabetics can eat at dinner time are:

• One cup pasta
• Brown rice
• Small potato
• Beef
• Chicken
• Turkey
• Pork
• Fish
• Salad
• Tofu
• Bowl of vegetables
• Reduced fat milk

Snacks
Snacks should be had in between meals to stabilize the blood sugar levels. The carbohydrate limit in snacks for a day is 15 grams. To keep the blood sugar under control, one should have a light snack everyday before going to bed. The different snacks that can be consumed are as follows:

• Saltine crackers (6)
• Pretzels (¾ of an ounce)
• Graham crackers (3)
• Popcorn (3 cups)
• Fresh fruit (4 ounce)
• Cottage cheese (1 cup)
• Cookies (2)
• Yogurt (6 ounces)
• Grapes ( 1 cup)

Your dietitian will help you formulate your diabetic diet menu plan and will inform you about different diabetic diet menu ideas. With the variety of options available even diabetics can enjoy a relishing meal without harming their body. The 1200 calorie diabetic diet menu plan is also available for people who need to keep a strict vigil on their calorie intake.

As the weather turns fine, now is your chance to get fit and enjoy the great outdoors with our six-week walking plan.

Walking is great for your heart and boosts fitness.
Walking is a great cardiovascular workout. Anyone can do it by simply varying the pace.
You don't need fancy equipment, and you can fit it into your everyday life with ease.
Summer is a great time for outdoor exercise, so take advantage of the long days with this six-week walking plan.
Six-week walking programme: before you start
Basics
A good pair of training shoes from a sports shop are best, but comfortable shoes, properly laced, will do the job.
Wear comfortable, breathable clothing.
If you've not exercised in a while, consult your doctor before starting any new exercise programme.
Posture and technique

However fast you walk, you need to try to maintain good posture.
Work through this check list, starting from your feet up, to get your posture right before you start.
Walk with your feet hip-width apart and parallel, landing on your heels and coming squarely off your toes so that your feet don't roll in (pronate) or roll out (supinate).
Keep your knees in line with your toes so they don't turn in or out and your hips should be square to the front.
Lightly pull in your tummy to help support your back. - Roll your shoulders down away from your ears to open your chest. This makes it easier to get full deep breaths.
Look straight ahead, your chin parallel to the ground and your neck in line with the rest of your spine so that your ears are in line with your shoulders.
Stand tall by imagining a cord running through the centre of your body and coming out of the top of your head that pulls you upwards.
Keep breathing evenly and deeply throughout and make sure you are well hydrated by drinking water before, during and after your walk. Drink more if it's a hot day.
Following the programme

Record all your times and distances. This doesn't have to be in metres - two laps of the park is just as good.
You may find a pedometer useful. They count the number of steps you take and can be very motivating.
Plan your week and fit the walking into your everyday routine, making it part of your journey to work or taking time out before sitting down to dinner.
You're more likely to stick to the plan if you decide on exactly when you're going to walk - morning, lunch hour or evening, for example - and keep to the same time each day.
If you are struggling, stay on the same week until you feel fit enough to progress to the next week.
If you're finding the workout easy, increase the fast sections or the length of time for which you walk.
Six-week walking workout
Warm up and stretches
To warm up, walk more slowly for the first three to five minutes than your aimed-for pace.
Ankle rotations are useful if you have twisted your ankle or they are particularly tight.
After your walk you will need to stretch out, especially your calves and back of thighs (hamstrings).
Calf stretch

Stand about half a metre away from a wall.
Press your hands against the wall for support. They should be at shoulder height and shoulder width apart.
Bend your left knee forward as you take a step back with your right leg, keeping it straight.
With the ball of your foot on the floor, press the right heel down until you feel a gentle stretch in the calf.
Hold for 20-30 seconds.
Repeat on the other side.
Back of thigh stretch

Stand straight.
Put your right heel on the ground or you can use a bench.
Lean forwards from your hips, keeping your tummy lightly pulled in, until you feel a stretch in the back of your right thigh.
Hold for 20-30 seconds.
Repeat on the left side.
Week 1

Goal: to get walking regularly, at a pace that increases the heart rate.
Monday: start with a 15-minute walk at a pace that gets you warm and slightly breathless. Maintain this speed for the rest of the week's walks.
Wednesday: 15 minute walk.
Thursday: 15 minute walk.
Saturday or Sunday: 15 minute walk.
If the walk is becoming easier towards the end of the week, increase your overall pace.
Week 2
Goal: to increase your walking times and add some cardiovascular step ups to improve your cardiovascular fitness. This week, focus on your posture and keep your strides long.
Step ups
Stand at the bottom of some stairs.
At your own pace, step up to the first step and down again.
Repeat for one minute.
Monday: start with a 15-minute walk at a pace that gets you warm and slightly breathless. Maintain this speed for the rest of the week's walks.
Wednesday: 15 minute walk.
Thursday: 20 minute walk.
Saturday or Sunday: 20 minute walk. One minute of step ups.
Week 3

Goal: to increase your walking times and improve your cardiovascular fitness by adding sprint walks.
Monday
Walk at a moderate pace for 5 minutes. Sprint walk for 30 seconds. Repeat x 4.
Wednesday
Walk at a moderate pace for 5 minutes. Sprint walk for 30 seconds. Repeat x 4.
1 minute of step ups.
Thursday
Walk at a moderate pace for 4 minutes. Sprint walk for 1 minute. Repeat x 4.
90 seconds of step ups.
Saturday or Sunday
20 minute walk. Choose a pretty green space or coastal path for this walk.
90 seconds of step ups - try to increase your speed.
Week 4

Goal: to increase your walking times and build muscular strength by carrying weights.
Concentrate on your stride, taking bigger, longer steps as you walk and gently swinging your arms.
Monday
Walk at a moderate pace for 3 minutes. Sprint walk for 2 minutes. Repeat x 4.
2 minutes of step ups - now get your arms moving like you are marching.
Wednesday
Today, carry some small hand weights (about 1-2kg) or a full water bottle in each hand.
Walk at a moderate pace for 4 minutes. Sprint walk for 1 minute. Repeat x 4.
2 minutes of marching step ups.
Thursday
Walk at a moderate pace for 3 minutes. Sprint walk for 2 minutes. Repeat x 4.
2 minutes of marching step ups.
Saturday or Sunday
Walk at a moderate pace for 4 minutes, carrying your hand weights. Sprint walk for 1 minute. Repeat x 5.
2 minutes of marching step ups - try to increase your speed.
Week 5

Goal: to increase your walking times and add uphill walks. This will involve a bit of planning to find a route with at least one hill.
Alternatively, use a treadmill with a hill workout on those days with hill walks.
Monday
Walk for 3 minutes. Sprint walk for 2 minutes. Repeat x 5. Make sure you walk uphill for one of these sets.
2.5 minutes of step ups.
Wednesday
Carry your hand weights.
Walk for 3 minutes. Sprint walk for 2 minutes. Repeat x 5.
2.5 minutes of step ups.
Thursday
Carry your hand weights.
Walk for 3 minutes. Sprint walk for 2 minutes. Repeat x 5. Make sure you walk uphill for one of these sets.
2.5 minutes of step ups.
Saturday or Sunday
Walk for 3 minutes. Sprint walk for 2 minutes. Repeat x 6.
2.5 minutes of fast step ups.
Week 6

Goal: to walk for at least 30 minutes comfortably with sprint walks, weights and uphill walks.
Monday
Walk for 3 minutes. Sprint walk for 3 minutes. Repeat x 5.
3 minutes of step ups.
Wednesday
Carry your hand weights.
Walk for 3 minutes. Sprint walk for 3 minutes. Repeat x 5.
3 minutes of fast step ups.
Thursday
Carry your hand weights.
Walk for 3 minutes. Sprint walk for 3 minutes. Repeat x 5. Make sure you walk uphill for one of these sets.
3 minutes of step ups with weights.
Saturday or Sunday
Walk for 3 minutes. Sprint walk for 3 minutes. Repeat x 5. Make sure you walk uphill for two of these sets.
Walk for an extra 10 minutes. Push the pace as much as you can, but if you are very breathless, take the last five minutes slowly.
3 minutes of fast step ups with weights.

If you're walking regularly for more than half an hour at a time, it pays to invest in a pair of good trainers, bought from a specialist sports shop.
Avoid fashion trainers because they don't offer much support.
Don't be swayed by the colour, style or because it's the latest fashion. The only thing that matters is the fit.
Ensure your shoes give adequate support at the arch and at your ankles.
Try a specialist store for runners, such as Runners Need or Run and Become. The staff will get you to walk or run up and down to check your footfall (to correct the foot rolling in or out) and advise you if you have ankle or knee injuries.
You don't have to go for one of the famous, expensive brands. Asics and New Balance make well-designed shoes with prices starting at around £25.
If you have old trainers, make sure they still have tread and give you support at the ankles. The same applies for walking shoes.

Atherosclerosis: Protect and Serve - Herbalist's Way

Many actions associated with herbal supplements may help prevent or potentially alleviate atherosclerosis. Herbs such as garlic and ginkgo appear to directly affect the hardened arteries by multiple mechanisms. Herbs such as psyllium, guggul, and fenugreek reduce cholesterol and other lipid levels in the blood¡ªknown risk factors for hardened arteries. A related group are herbs, including green tea, prevents the oxidation of cholesterol, an important step in protecting against atherosclerosis. Finally, there are herbs such as ginger and turmeric that reduce excessive stickiness of platelets, thereby reducing atherosclerosis.

Garlic has been shown to prevent atherosclerosis in a four-year double-blind trial. The preparation used, standardized for 0.6% allicin content, provided 900 mg of standardized garlic powder per day. The people in this trial were 50 to 80 years old, and the benefits were most notable in women. This trial points to the long-term benefits of garlic to both prevent and possibly slow the progression of atherosclerosis in people at risk.
Garlic has also lowered cholesterol levels in double-blind research, though more recently, some double-blind trials have not found garlic to be effective. Some of the negative trials have flaws in their design. Nonetheless, the relationship between garlic and cholesterol-lowering is somewhat unclear.

Garlic has also been shown to prevent excessive platelet adhesion in humans. Allicin, often considered the main active component of garlic, is not alone in this action. The constituent known as ajoene has also shown beneficial effects on platelets. Aged garlic extract, but not raw garlic, has been shown, to prevent oxidation of LDL cholesterol in humans, an event believed to be a significant factor in the development of atherosclerosis.

Ginkgo may reduce the risk of atherosclerosis by interfering with a chemical the body sometimes makes in excess, called platelet activating factor (PAF). PAF stimulates platelets to stick together too much; ginkgo stops this from happening. Ginkgo also increases blood circulation to the brain, arms, and legs.

Garlic and ginkgo also decrease excessive blood coagulation. Both have been shown in double-blind and other controlled trials to decrease the overactive coagulation of blood that may contribute to atherosclerosis.

Guggul has been less extensively studied, but double-blind evidence suggests it can significantly improve cholesterol and triglyceride levels in people. Numerous medicinal plants and plant compounds have demonstrated an ability to protect LDL cholesterol from being damaged by free radicals. Garlic, ginkgo, and guggul are of particular note in this regard. Garlic and ginkgo have been most convincingly shown to protect LDL cholesterol in humans.

Several other herbs have been shown in research to lower lipid levels. Of these, psyllium has the most consistent backing from multiple double-blind trials showing lower cholesterol and triglyceride levels. The evidence supporting the ability of fenugreek to lower lipid levels is not as convincing, coming from preliminary studies only.

Since oxidation of LDL cholesterol is thought to be important in causing or accelerating atherosclerosis, and green tea protects against oxidation, this herb may have a role in preventing atherosclerosis. However, while some studies show that green tea is an antioxidant in humans, others have not been able to confirm that it protects LDL cholesterol from damage. Much of the research documenting the health benefits of green tea is based on the amount of green tea typically drunk in Asian countries¡ªabout three cups per day (providing 240¨C320 mg of polyphenols).

The research on ginger¡¯s ability to reduce platelet stickiness indicates that 10 grams (approximately 1 heaping teaspoon) per day is the minimum necessary amount to be effective.Lower amounts of dry ginger, as well as various levels of fresh ginger, have not been shown to affect platelets.

Turmeric¡¯s active compound curcumin has shown potent anti-platelet activity in animal studies. It has also demonstrated this effect in preliminary human studies. In a similar vein, bilberry has been shown to prevent platelet aggregation115 as has peony. However, none of these three herbs has been documented to help atherosclerosis in human trials.

Butcher¡¯s broom and rosemary are not well studied as being circulatory stimulants but are traditionally reputed to have such an action that might impact atherosclerosis. While butcher¡¯s broom is useful for various diseases of veins, it also exerts effects that are protective for arteries.

Reduce Toxins and Enjoy a Healthier BBQ

(NaturalNews) This time of year everyone is excited to pull out the grill and get the Barbeque started. Unfortunately, grilling out regularly is a dangerous habit that radically increases one`s risk of heart disease and cancer. This article will discuss the necessary steps to take to reduce toxins and get the most out of your BBQ.

There are 3 major cancer causing molecules that are present when meat gets heated at a high temperature. One is caused by the smoke that is released when fat drips from meat or fish onto a heat source. This potent carcinogen is called polycyclic aromatic hydrocarbons or PAH's for short. The second set of molecules formed by cooking meat at high temperatures is heterocyclic amines (HCA's). HCA's are formed through a chemical reaction between naturally occurring amino acids and creatine in the meat.

Finally, grilling meat at high temperatures increases the amount of advanced glycolytic enzymes (AGE's) present in the meat. When you eat the meat the AGE's get transferred to your body. AGE's cause inflammation and oxidative damage in the tissues of your body. Inflammation and oxidative damage are the leading causes of degenerative diseases such as heart disease, diabetes, cancer, arthritis, etc.

Fortunately, there are certain steps we can take to enjoy our barbeque while minimizing exposure to these toxic molecules. A report published in the Journal of Agricultural and Food Chemistry in 2008 showed that marinating meat in anti-oxidant rich substances can be effective. The researchers found that an olive oil, lemon juice and garlic marinade cut HCA levels in chicken by as much as 90%. Marinating in red wine for 6 hours before grilling cut down HCA levels by up to 90% compared to unmarinated steak.

Healthy BBQ Tips:

1.Cook at Lower Temperatures: Lower temperatures cause more of a "roasting" effect than grilling, but they significantly cut down on the amount of HCA's formed in the meat. Well-done meat has much higher levels of HCA's than meat cooked medium-rare.

2.Avoid Char-Grilling or Blackening Your Meat: This causes the largest amount of HCA's to form. Do your best not to char-grill your meat and avoid eating any blackened regions.

3.Prevent Flaring: Flames from the grill cause the formation of both HCAs and PAHs. Keep an eye on your grill & turn meats frequently to minimize flaring.

4.Use Grass-Fed Meat Sources: Grilling grain-fed meat causes more AGE's to form due to a higher sugar content within the meat. Grass-fed meat is lower in total fat than grain-fed meat. Cooking leaner meat reduces the PAH formation. Grass-fed meat also contains a significantly higher amount of healthy omega 3 fatty acids and conjugated linoleic acid.

5.Marinate the Meat in Anti-Oxidant Rich sources: Not only is this tasty but it also reduces HCA levels by as much as 90%. Use lemon/lime, red wine, apple cider vinegar, & herbs.

http://news.bbc.co.uk/2/hi/health/7...
http://www.nutritiondata.com/topics...
http://articles.mercola.com/sites/a...

A simple massage could keep you from getting sick

(NaturalNews) Massages are a great way to release tension and stress and promote relaxation. But a new study published in the Journal of Alternative and Complementary Medicine has revealed for the first time that massages also provide a measurable, therapeutic benefit to the immune system as well.

Dr. Mark Rapaport and his team of researchers from Cedars-Sinai Medical Center in Los Angeles, Calif., evaluated 53 people, 29 of which received 45-minute Swedish massages--one of the most common forms of massage used in the U.S.--and 24 who received gentler, light touch massages. Researchers took blood samples at intervals before and after the massages and found that those who received even just one Swedish massage experienced significant, positive changes in blood composition.

"This research indicates that massage doesn't only feel good, it also may be good for you," explained Dr. Rapaport in a press release. "People often seek out massage as part of a healthy lifestyle but there hasn't been much physiological proof of the body's heightened immune response following massage until now."

Besides experiencing a significant increase in lymphocytes, the white cells in the body that help fight and prevent disease, the Swedish massage group experienced lower cortisol levels as well. Cortisol is the hormone released by the adrenal gland in response to stress.

The Swedish massage group also experienced a decrease in arginine vasopressin, a hormone linked with aggressive behavior.

"European-style massage is often used to treat back pain, sleep disorders, and other stress-related disorders," explain Bradley J. Willcox, D. Craig Willcox and Makoto Suzuki in their book The Okinawa Program: How the World's Longest-Lived People Achieve Everlasting Health.

Sources for this story include:

http://www.chicagotribune.com/healt...

Green Tea and DHA: Nutrients Promote Health and Assist Weight Loss

(NaturalNews) Green tea and the Omega-3 fatty acid DHA combine to provide a powerful natural shield against certain forms of cancer, heart disease, stroke and dementia while assisting weight loss and maintenance. Both of these nutrients directly target gene sequences which have been shown to lower disease risk while increasing base metabolism to burn more calories. Include green tea and DHA in your nutritional arsenal to prevent a wide array of potentially lethal illnesses and reach your ideal weight loss goal.

Harness the Power of Green Tea Against Cancer
The active antioxidant compound in green and white tea is Epigallocatechin gallate (EGCG) which has been shown to exert significant anti-cancer properties by fighting development and proliferation of rogue cells. EGCG works by switching off the genes responsible for cancer initiation while influencing natural cell death to prevent replication. Chemical components of green tea further help to cut off the blood supply cancer cells need to grow while lowering levels of dangerous systemic inflammation known to promote cancer as well as many other diseases.

Green Tea Boosts Metabolism
The results of a study published in the European Journal of Clinical Nutrition provide evidence that EGCG increases fat oxidation by 33% through accelerated metabolism. Green tea has also been shown to inhibit fat cell formation and improve excretion of fat from abdominal adipose tissue. This study found that fat was burned at a higher rate for 2 hours after eating and deceased rapidly after that point. The study authors recommend drinking green tea or supplementing with EGCG prior to eating for maximum benefit.

The researchers also noted that higher intake of green tea or EGCG does not necessarily translate into increased levels of fat oxidation. Fresh brew your own green tea or use low dose EGCG supplements (300 mg or less) to receive the full fat metabolism effect.

DHA Provides Support for the Heart and Brain
DHA is one of two Omega-3 fats found in fish and distilled fish oil. DHA has been shown to lower levels of inflammation, provide a thinning effect to blood platelets to prevent clotting and reduce dangerous triglycerides in the blood. These benefits all contribute to the heart health benefits of DHA as research demonstrates that supplementation can cut the risk of sudden death from a heart attack by one-third.

DHA is the preferred fat used in brain cell neurons as well as in most other cells in the body. Its unique properties allow for oxygen and nutrients to easily pass through the cell wall. When this vital fat is deficient, other fats must be used which create a stiffer cell membrane leading to cellular death and disease.

DHA Prevents Fat Accumulation
DHA works by influencing genes which control blood sugar, insulin secretion and fat accumulation. This Omega-3 fat targets the bioactive white adipose cells and affects how triglycerides in the blood are either burned for fuel or allowed to be stored as fat. The results of a study published in the International Journal of Obesity demonstrate the addition of DHA and Omega-3 fats increased weight loss in a group of overweight men by 28% compared to those who didn`t supplement.

It`s no surprise that natural nutrients and supplements act to promote health and assist weight loss. Green tea and DHA fats are prime examples of an intricate mechanism evolved over generations which our body uses to support our health. Incorporate these powerful nutrients into your lifestyle for improved quality of life and longevity.

Article References:
http://www.nature.com/ejcn/journal/...
http://www.nature.com/ijo/journal/v...
http://www.wellnessresources.com/we...

High fat meals worsen asthma

(NaturalNews) Eating meals high in fat may worsen the symptoms of asthma, according to a study conducted by researchers from the University of Newcastle and presented at the international conference of the American Thoracic Society.

"If these results can be confirmed by further research, this suggests that strategies aimed at reducing dietary fat intake may be useful in managing asthma," researcher Lisa Wood said.

Prior studies have shown that meals high in fat can cause the immune system to produce more of the inflammation-causing compounds that cause the coughing, wheezing and breathing trouble characteristic of asthma attacks, but the connection with the disease had never before been tested directly. In the new study, researchers assigned 40 asthmatic volunteers to eat either a high-fat meal consisting of hamburgers and hash browns or a low-fat meal consisting of yogurt. The high-fat meal contained 1,000 calories, 52 percent of them from fat, while the low-fat meal contained 200 calories, 13 percent of them from fat.

Following the meal, the researchers collected and tested sputum samples from all participants. They found significantly higher levels of inflammation-triggering immune cells known as neutrophils in the sputum of participants who had eaten the high-fat meal. In addition, patients in the high-fat group exhibited less response to an asthma inhaler three or four hours after the meal than patients in the low-fat group did.

The researchers could not determine why a high-fat meal would affect the efficacy of the inhaler, and they are planning further studies to investigate the question.

Rates of asthma in the United States increased 75 percent between 1980 and 1994, with 34.1 million people suffering from the disease by 2007. Some scientists are now suggesting that the high prevalence of the disease in First World countries may be linked to the high-fat diets that prevail in those cultures.

Sources for this story include: http://www.foxnews.com/story/0,2933....

Levels of toxic chemicals in the body plummet after five days eating nothing but plants

(NaturalNews) Just five days on a vegetarian diet can significantly reduce the levels of antibiotics and toxic chemicals in the human body, researchers have found.

Scientists recruited 25 people to stay at a Buddhist temple for five days, living the same lifestyle as the monks residing there. This lifestyle included adhering to a strictly meat-free diet. The researchers did not state whether dairy products were included in the diet or not. Participants were also surveyed about their diet prior to beginning the study.

Researchers took urine samples from all participants both 48 hours before and immediately after the five-day Temple Stay. This urine was tested for antibiotics and their metabolites, as well as six chemicals produced by the body upon the breakdown of phthalates.

Phthalates are industrial chemicals used in the manufacture of pesticides and soft plastics. They have been proven to interfere with vertebrate hormonal systems, producing defects of the reproductive, nervous and other bodily systems. Because it is difficult to detect phthalates in urine, the researchers instead had to test for its metabolites.

All six phthalate metabolites were detected in every participant both before and after the study, but levels of five metabolites had significantly dropped over the course of the study. The findings suggest that food is one of several sources through which humans are exposed to phthalates. Nonetheless, the researchers found that participants who had eaten more beef, pork and dairy prior to the study started out with higher phthalate levels than participants who had eaten less of those foods.

At the beginning of the study, levels of various antibiotics were detected in nearly all participants; by the end, levels of all drugs had dropped dramatically. The scale of the decrease suggests that food is the major source of human antibiotic exposure.

Livestock raised for both meat and dairy production are regularly treated with large doses of antibiotics in order to promote quick growth.

Sources for this story include: http://www.environmentalhealthnews.....

New hope for liver disease: curcumin in tumeric spice fights liver damage and cirrhosis

(NaturalNews) For countless centuries, turmeric has been used not only as a spice but as a healing aid in traditional Asian medicine. For example, historically it has been consumed to help gastrointestinal problems, arthritic pain, and a lack of energy. And in recent years, scientists have documented that tumeric and the natural compound it contains called curcumin may protect and heal due to anti-inflammatory, antioxidant, and anti-cancer properties.

In fact, as NaturalNews previously reported, researchers at the University of Michigan Comprehensive Cancer Center have found that curcumin, when combined with piperine (a component of black pepper), could play an important role in preventing and even treating breast cancer (http://www.naturalnews.com/027831_t...). Now a new study published in the gastroenterology and hepatology journal Gut suggests curcumin could be a treatment for yet another serious health problem -- liver damage and cirrhosis.

"Chronic cholangiopathies (bile duct diseases) have limited therapeutic options and represent an important indication for liver transplantation. Curcumin, the yellow pigment of the spice turmeric, has pleiotropic (multiple effect) actions and attenuates hepatic damage in animal models of chemically-induced liver injury," the authors of the study, scientists in the division of gastroenterology and heptology at Medical University Graz in Austria, wrote.

So what causes bile duct problems? Genetic predispositions, injury, infections, and drinking alcohol to excess are all possible causes. The reason bile duct diseases are so dangerous -- and sometimes fatal -- is that when the liver's bile ducts swell they can scar and become irreversibly blocked. This causes serious liver damage to develop, leading to fatal cirrhosis.

Bottom line: bile duct diseases are life threatening and mainstream medicine has come up with few ways to help other than liver transplants. However, there's now tantalizing evidence that curcumin may help heal livers naturally.

For their study, the Austrian research team gave curcumin to lab mice who had chemically induced liver injuries. After consuming diets supplemented with curcumin for four to eight weeks, the rodents' liver damage was dramatically lessened. What's more, the addition of the spice component to the animals' food improved a serious liver condition known as sclerosing cholangitis, an autoimmune disorder.

In their paper, the researchers theorized that curcumin has multiple beneficial effects on liver health. For instance, they noted that the spice component blocked signal pathways necessary for inflammation to occur -- and that, in turn, slowed the progress of scarring which leads to reduced bile duct blockage and damage to liver cells.

Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.

For more information:
http://gut.bmj.com/content/59/4/521...
http://www.naturalnews.com/curcumin...

Alkalize Your Way to Great Health

(NaturalNews) The human internal ecosystem is stabilized by several different buffering systems that keep the body functioning at a high level for as long as possible. One of these buffering systems is pH. Our blood stream should be slightly alkaline at 7.365 at all times. If it rises or falls one or two tenths of a pH unit it is catastrophic and potentially fatal to the body. Maintaining pH balance through proper diet and lifestyle is one of the most critical tools to optimizing your health.

The body has both short-term and long-term methods for buffering blood pH. In the short-term the kidneys will flush out more acidic wastes and the speed of breathing will increase to pump more alkalizing oxygen into the system and acidic forming carbon dioxide out of the system. If the blood pH becomes too acidic for a chronic period of time it turns to the various tissues to help stabilize the pH. The body will naturally excrete alkaline minerals such as calcium from our bones & teeth. Magnesium is taken from blood vessels, potassium from our neuromuscular system, and sodium from our joints. If these minerals are not replaced, the tissues become weak and degenerate quickly.

The primary alkalizing elements in our body include calcium, magnesium, sodium, potassium, vitamin C, selenium, oxygen, zinc, and the various B vitamins. The best sources of these essential nutrients are in fresh organically grown fruits and vegetables, apple cider vinegar, certain nuts & seeds, & natural pink salts.

The most acidic forming foods include sugars, grains, grain-fed meat & dairy products, coffee, and processed foods of any kind. Perhaps the worst culprit of all is soda. Soda is loaded with sugar, artificial sweeteners, preservatives, and phosphoric acid. These are all extremely acidic forming substances. Soda measures out at a pH around 3. This powerfully dehydrates the body as water is needed to help detoxify all the acidic waste.

When a person eats too much acid forming foods for a long period of time the body becomes deficient in alkaline forming elements and the digestive system becomes impaired. Food is then inadequately digested and mucous is secreted into the bowel to protect itself. Chronic conditions can cause the mucous to become hardened creating a mucoid plaque that impairs food absorption. This plaque build-up lodges into the walls of the colon and becomes a breeding ground for parasites and other unfriendly organisms

Parasites such as worms, fungal yeast, and antagonistic bacteria will steal valuable nutrients and secrete toxins and acidic particles back into the bloodstream. This multiplies the relative acidity of the system and profoundly lowers our energy and immunity. This also causes excessive strain on major organs depleting them of life-staining enzymes and nutrients in the battle to maintain blood pH. This onslaught of stress on the body eventually leads to disease and death.

Fortunately, our bodies were created with an incredible ability to heal and restore themselves. If we begin taking action with steps to move back into balance, our body will respond and we will dramatically improve our health.

Begin Alkalizing Now with these 7 simple tips:
1.Drink 1/2 - 1 gallon of clean, purified water daily
2.Squeeze fresh lemon in water
3.Use Apple cider vinegar instead of salad dressing or other vinegars
4.Use pink salts (such as Himalayan salt) instead of other salts.
5.Use oregano, dill, cilantro, parsley, rosemary, & fennel
6.Make a Green Drink every day
7.Try to eat 75% raw alkaline forming foods

http://www.actualcures.com/ph-chart...
http://www.detox.net.au/Acid-Alkali...
http://quittingsoda.com/post/the-ac...

Alkalize Your Way to Great Health

(NaturalNews) The human internal ecosystem is stabilized by several different buffering systems that keep the body functioning at a high level for as long as possible. One of these buffering systems is pH. Our blood stream should be slightly alkaline at 7.365 at all times. If it rises or falls one or two tenths of a pH unit it is catastrophic and potentially fatal to the body. Maintaining pH balance through proper diet and lifestyle is one of the most critical tools to optimizing your health.

The body has both short-term and long-term methods for buffering blood pH. In the short-term the kidneys will flush out more acidic wastes and the speed of breathing will increase to pump more alkalizing oxygen into the system and acidic forming carbon dioxide out of the system. If the blood pH becomes too acidic for a chronic period of time it turns to the various tissues to help stabilize the pH. The body will naturally excrete alkaline minerals such as calcium from our bones & teeth. Magnesium is taken from blood vessels, potassium from our neuromuscular system, and sodium from our joints. If these minerals are not replaced, the tissues become weak and degenerate quickly.

The primary alkalizing elements in our body include calcium, magnesium, sodium, potassium, vitamin C, selenium, oxygen, zinc, and the various B vitamins. The best sources of these essential nutrients are in fresh organically grown fruits and vegetables, apple cider vinegar, certain nuts & seeds, & natural pink salts.

The most acidic forming foods include sugars, grains, grain-fed meat & dairy products, coffee, and processed foods of any kind. Perhaps the worst culprit of all is soda. Soda is loaded with sugar, artificial sweeteners, preservatives, and phosphoric acid. These are all extremely acidic forming substances. Soda measures out at a pH around 3. This powerfully dehydrates the body as water is needed to help detoxify all the acidic waste.

When a person eats too much acid forming foods for a long period of time the body becomes deficient in alkaline forming elements and the digestive system becomes impaired. Food is then inadequately digested and mucous is secreted into the bowel to protect itself. Chronic conditions can cause the mucous to become hardened creating a mucoid plaque that impairs food absorption. This plaque build-up lodges into the walls of the colon and becomes a breeding ground for parasites and other unfriendly organisms

Parasites such as worms, fungal yeast, and antagonistic bacteria will steal valuable nutrients and secrete toxins and acidic particles back into the bloodstream. This multiplies the relative acidity of the system and profoundly lowers our energy and immunity. This also causes excessive strain on major organs depleting them of life-staining enzymes and nutrients in the battle to maintain blood pH. This onslaught of stress on the body eventually leads to disease and death.

Fortunately, our bodies were created with an incredible ability to heal and restore themselves. If we begin taking action with steps to move back into balance, our body will respond and we will dramatically improve our health.

Begin Alkalizing Now with these 7 simple tips:
1.Drink 1/2 - 1 gallon of clean, purified water daily
2.Squeeze fresh lemon in water
3.Use Apple cider vinegar instead of salad dressing or other vinegars
4.Use pink salts (such as Himalayan salt) instead of other salts.
5.Use oregano, dill, cilantro, parsley, rosemary, & fennel
6.Make a Green Drink every day
7.Try to eat 75% raw alkaline forming foods

http://www.actualcures.com/ph-chart...
http://www.detox.net.au/Acid-Alkali...
http://quittingsoda.com/post/the-ac...

Even Negligible Ingredients in Soda are Bad for Your Health

(NaturalNews) Natural News has long reported the dangers of soda, both regular and diet. The Health Ranger and other reporters here have methodically documented the dangers of high fructose corn syrup (HCFS), aspartame, caffeine, and phosphorous. There are multiple stories about the effects of these products on consumers' kidneys, brains, and waistlines, and it's easy to find articles about how sodas - both diet and regular - affect people's health, contributing to diabetes, osteoporosis, and brain damage. There can be no doubt about the dangers of soda in terms of sweeteners (both natural and artificial), the stimulant caffeine, and phosphorous. However, there are even other ingredients in sodas people should be concerned about, making these beverages perhaps the most deadly drinks on the planet!

Even if the carbonated beverage manufacturers decided that tomorrow they would no longer put caffeine and phosphorous in their drinks and would only use natural sweeteners in their sodas (things like Stevia or fruit juice), the remaining ingredients are still questionable and probably dangerous.

Flavorings are one of the groups of ingredients consumers should be concerned with. Most, if not all, carbonated beverages use both natural and artificial flavors to give the drinks their own unique flavor. There is not much difference between natural and artificial flavorings, though, as both are made in a lab; the terms "natural" and "artificial" merely point to where the chemicals initially came from before a flavorist blended the chemicals to make a flavor. In other words, if the chemical is synthetic, it is considered artificial, but if it originally comes from a natural source (for example, if it is extracted from a blueberry), it is considered natural, no matter how dangerous or potentially unhealthy the process was for extracting the chemical in the first place.

Obviously, a main argument against flavors is that flavoring covers up or disguises the flavors already contained in a product. One wonders if people would be driven to consume carbonated beverages if they weren't made to taste good. More than that, though, is the fact that the FDA does not require companies to disclose the actual ingredients contained in flavorings because these ingredients are considered GRAS. However, many knowledgeable consumers also know that MSG is considered GRAS, so the FDA's stance on the status of flavorings isn't necessarily inspiring. That fact aside, some flavorings may contain minute amounts of MSG anyway.

And what about the preservatives? Just a quick look at the short list of ingredients on a can of soda will show at least one ingredient added to "protect taste" or "preserve freshness." One such ingredient is sodium benzoate, added to beverages because it has the ability to kill bacteria and fungi and prevent mold; however, it can also eventually lead to cirrhosis of the liver, cancer, and Parkinson's disease. Potassium benzoate, another such ingredient, is dangerous in much the same way. On occasion, calcium disodium EDTA is used instead to preserve flavor, and it may lead to gastrointestinal and kidney problems.

It's clear that, no matter how one looks at the evidence, drinking soda is bad for a person's health. Even if the big, bad ingredients (caffeine, phosphoric acid, and HCFS or sweeteners) were eliminated, consumers would still be left with a list of questionable, unhealthy items that human beings should probably never ingest.

Sources:
http://www.scientificamerican.com/a...
http://www.wisegeek.com/what-is-sod...
http://www.independent.co.uk/life-s...
http://www.healthy.net/scr/News.asp...
http://www.commercialalert.org/news...
http://food.oregonstate.edu/glossar...
http://www.globalhealingcenter.com/...

Discover the Superfood Power of Coconut

(NaturalNews) Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered 'super-foods.' Mothers' milk is considered the most perfect food on the planet for human consumption do to its ideal nutritional content and immune boosting compounds. The closest match in nature to mothers' milk is found within the coconut. This tropical staple is loaded with many powerful fatty acids that give it a unique taste and an abundance of health enhancing benefits.

Coconut oil is rich in healthy small to medium chained saturated fats called medium chain triglycerides or MCTs. Most common vegetable or seed oils consist of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs. The LCTs put more strain on the pancreas, liver, and GI tract. The body must package these LCTs with carrier proteins that require special enzymes to effectively metabolize.

These MCTs are smaller and permeate cell membranes easily without the need for carrier proteins and special enzymes. MCTs are sent directly to the liver where they are immediately converted into usable energy rather than being stored as fat. In fact, MCTs do not depend on bile or pancreatic enzymes to be effectively metabolized. This makes coconut oil fully digestible by those who have had their gallbladder removed.

Coconut oil is the most stable of all the commonly used fatty acid sources due to its high composition of saturated fats. This stability is very important because it reduces the free radical load on our bodies. Physiologist and biochemist Ray Peat, Ph.D. considers coconut oil to be an antioxidant due to its resistance to oxidation and free radical formation.

Coconut oil helps to balance hormones, stabilize blood sugar levels and boost the cellular healing process. It is also known to stimulate the thyroid and reduce stress on the liver and pancreas. This increases metabolism and helps us burn fat more effectively. Additionally, coconut oil increases our energy levels due to its very clean and easy digestive process.

Both mothers' milk and coconut oil are rich in the immune boosting lauric acid which is converted in our body to monolaurin. Monolaurin contains extraordinarily powerful anti-biotic, anti-viral, and anti-fungal properties. Unlike man-made anti-biotics and anti-virals these fatty acids pose no danger within our bodies. They are completely harmless to us, yet powerful at destroying harmful microbes by damaging the cell membrane of these competing organisms. This makes coconut oil one of the best foods to eat during cold/flu season.

These MCTs are also known for their ability to speed the healing process of cuts and bruises by destroying dangerous microbes and enhancing cellular metabolism and tissue repair. It is also very soothing and great at reducing stress when it is applied onto face, temples, and scalp.

Coconut oil is fantastic for keeping the skin and connective tissue strong and supple. It helps protect skin from the aging effects of free radicals and naturally reduces the appearance of lines and wrinkles. It is also one of best nutritional moisturizers for our hair and scalp. Applying coconut oil has been known to enhance texture and highlights in hair while eliminating dandruff and dry skin.

Using Coconut Oil: (Always get Extra-virgin coconut oil)
1.Rub into hair and onto skin as a moisturizer after shower.
2.Use as a natural deodorant by applying to underarms.
3.Use coconut oil when you cook due to its incredible stability
4.Take 1-4 tsp of extra-virgin coconut oil in raw form daily
5.Use coconut milk for shakes, smoothies, and creamy recipes
6.Snack on coconut flakes daily

http://products.mercola.com/coconut...
http://en.wikipedia.org/wiki/Coconut
http://www.ofspirit.com/brucefife1.htm
http://www.coconut-connections.com/...

Vitamins Prevent Hair Loss: Vitamin A, B, C, D, and Vitamin E

(NaturalNews) Many nutrients have been shown to prevent hair loss and grow hair. Hair loss can be caused by vitamin deficiency, or by other causes such as aging, drug use, or infections. Adding vitamins to the diet grows hair by improving circulation, reducing stress, and adjusting hormones, all of which are known causes of hair loss.

Vitamin A
Vitamin A is involved in the growth and maintenance of hair, as well as the skin. Vitamin A regulates the synthesis of retinoic acid in the hair follicle. Vitamin A is added to skin care products and is beneficial for hair growth as well. It can be applied to the hair shaft and massaged in, as well as taken internally.

B Vitamins
B vitamins help grow hair by aiding the body to handle stress and stress can cause hair loss. Inositol, one of the B vitamins, has been shown to speed hair growth. B12 is another B vitamin that prevents hair loss because B12 is a component of the hair itself. Many people are deficient in this nutrient, especially vegetarians, because B12 is mainly found in meat and eggs. The B vitamins are best taken together and are frequently sold with the label B Complex.

Vitamin C
Vitamin C also helps the body absorb iron, which is needed to grow hair. The human body does not make its own vitamin C, so food or supplement sources are required, such as fruits and vegetables. The recommended daily dose of vitamin C is 1000 to 2000 mg a daily.

Vitamin D
Taking vitamin D stops hair loss. Research published in 2009 reports that vitamin D has been used to treat skin conditions such as psoriasis for over 10 years. Vitamin D reduces hair loss by stimulating the hair follicle and the cells that form the hair shaft. Following research that shows a worldwide vitamin D deficiency epidemic, the recommended daily intake of vitamin D has been changed from 400 to at least 1000 IU per day.

Vitamin E
Vitamin E builds capillaries in the body and improved blood flow on the scalp encourages hair growth. Adding 400 IU a day of vitamin E to the diet stimulates the hair follicles that grow hair. Vitamin E can also be massaged into the scalp to encourage blood flow to the scalp.

Many whole foods contain bio-available vitamins, but adding supplements to the diet increases the nutrition available in the blood stream to stimulate hair growth.

http://www.naturalnews.com/028050_v...
http://www.naturalnews.com/028378_b...
http://www.naturalnews.com/028303_h...
http://www.NaturalNews.com/028726_h...

How food manufacturers trick consumers with deceptive ingredients lists

The myth: Ingredients lists on food products are designed to inform consumers about what's contained in the product. The reality: ingredients lists are used by food manufacturers to deceive consumers and trick them into thinking products are healthier (or better quality) than they really are. This article explores the most common deceptions used by food manufacturers to trick consumers with food ingredients lists. It also contains useful tips for helping consumers read such labels with the proper skepticism.

Deceiving consumers: Tricks of the food trade

If the Nutrition Facts section on food packaging list all the substances that go into a food product, how can they deceive consumers? Here are a few of the most common ways:

One of the most common tricks is to distribute sugars among many ingredients so that sugars don't appear in the top three. For example, a manufacturer may use a combination of sucrose, high-fructose corn syrup, corn syrup solids, brown sugar, dextrose and other sugar ingredients to make sure none of them are present in large enough quantities to attain a top position on the ingredients list (remember, the ingredients are listed in order of their proportion in the food, with the most common ingredients listed first).

This fools consumers into thinking the food product isn't really made mostly of sugar while, in reality, the majority ingredients could all be different forms of sugar. It's a way to artificially shift sugar farther down the ingredients list and thereby misinform consumers about the sugar content of the whole product.

Another trick is to pad the list with miniscule amounts of great-sounding ingredients. You see this in personal care products and shampoo, too, where companies claim to offer "herbal" shampoos that have practically no detectable levels of real herbs in them. In foods, companies pad the ingredients lists with healthy-sounding berries, herbs or superfoods that are often only present in miniscule amounts. Having "spirulina" appear at the end of the ingredients list is practically meaningless. There's not enough spirulina in the food to have any real effect on your health. This trick is called "label padding" and it's commonly used by junk food manufacturers who want to jump on the health food bandwagon without actually producing healthy foods.

Hiding dangerous ingredients

A third trick involves hiding dangerous ingredients behind innocent-sounding names that fool consumers into thinking they're safe. The highly carcinogenic ingredient sodium nitrite, for example, sounds perfectly innocent, but it is well documented to cause brain tumors, pancreatic cancer, colon cancer and many other cancers (just search Google Scholar for sodium nitrite to see a long list of supporting research, or click here to read NaturalNews articles on sodium nitrite).

Carmine sounds like an innocent food coloring, but it's actually made from the smashed bodies of red cochineal beetles. Of course, nobody would eat strawberry yogurt if the ingredients listed, "Insect-based red food coloring" on the label, so instead, they just call it "carmine."

Similarly, yeast extract sounds like a perfect safe food ingredient, too, but it's actually a trick used to hide monosodium glutamate (MSG, a chemical taste enhancer used to excite the flavors of overly-processed foods) without having to list MSG on the label. Lots of ingredients contain hidden MSG, and I've written extensively about them on this site. Virtually all hydrolyzed or autolyzed ingredients contain some amount of hidden MSG.

Don't be fooled by the name of the product

Did you know that the name of the food product has nothing to do with what's in it? Brand-name food companies make products like "Guacamole Dip" that contains no avocado! Instead, they're made with hydrogenated soybean oil and artificial green coloring chemicals. But gullible consumers keep on buying these products, thinking they're getting avocado dip when, in reality, they're buying green-colored, yummy-tasting dietary poison.

Food names can include words that describe ingredients not found in the food at all. A "cheese" cracker, for example, doesn't have to contain any cheese. A "creamy" something doesn't have to contain cream. A "fruit" product need not contain even a single molecule of fruit. Don't be fooled by product names printed on the packaging. These names are designed to sell products, not to accurately describe the ingredients contained in the package.

Ingredients lists don't include contaminants

There is no requirement for food ingredients lists to include the names of chemical contaminants, heavy metals, bisphenol-A, PCBs, perchlorate or other toxic substances found in the food. As a result, ingredients lists don't really list what's actually in the food, they only list what the manufacturer wants you to believe is in the food.

This is by design, of course. Requirements for listing food ingredients were created by a joint effort between the government and private industry (food corporations). In the beginning, food corporations didn't want to be required to list any ingredients at all. They claimed the ingredients were "proprietary knowledge" and that listing them would destroy their business by disclosing their secret manufacturing recipes. It's all nonsense, of course, since food companies primarily want to keep consumers ignorant of what's really in their products. That's why there is still no requirement to list various chemical contaminants, pesticides, heavy metals and other substances that have a direct and substantial impact on the health of consumers. (For years, food companies fought hard against the listing of trans fatty acids, too, and it was only after a massive public health outcry by consumer health groups that the FDA finally forced food companies to include trans fats on the label.)

Manipulating serving sizes

Food companies have also figured out how to manipulate the serving size of foods in order to make it appear that their products are devoid of harmful ingredients like trans fatty acids. The FDA, you see, created a loophole for reporting trans fatty acids on the label: Any food containing 0.5 grams or less of trans fatty acids per serving is allowed to claim ZERO trans fats on the label. That's FDA logic for you, where 0.5 = 0. But fuzzy math isn't the only game played by the FDA to protect the commercial interests of the industry is claims to regulate.

Exploiting this 0.5 gram loophole, companies arbitrarily reduce the serving sizes of their foods to ridiculous levels -- just enough to bring the trans fats down to 0.5 grams per serving. Then they loudly proclaim on the front of the box, "ZERO Trans Fats!" In reality, the product may be loaded with trans fats (found in hydrogenated oils), but the serving size has been reduced to a weight that might only be appropriate for feeding a ground squirrel, not a human being.

The next time you pick up a grocery product, checking out the "No. of servings" line in the Nutrition Facts box. You'll likely find some ridiculously high number there that has nothing to do with reality. A cookie manufacturer, for example, might claim that one cookie is an entire "serving" of cookies. But do you know anyone who actually eats just one cookie? If one cookie contains 0.5 grams of trans fatty acids, the manufacturer can claim the entire package of cookies is "Trans Fat FREE!" In reality, however, the package might contain 30 cookies, each with 0.5 grams of trans fats, which comes out to 15 grams total in the package (but that assumes people can actually do math, which is of course made all the more difficult by the fact that hydrogenated oils actually harm the brain. But trust me: 30 cookies x 0.5 grams per cookie really does come out to 15 grams total).

This is how you get a package of cookies containing 15 grams of trans fats (which is a huge dose of dietary poison) while claiming to contain ZERO grams. Again, it's just another example of how food companies use Nutrition Facts and ingredients lists to deceive, not inform, consumers.

Here are some additional tips for successfully decoding ingredients list labels:

Tips for reading ingredients labels

1. Remember that ingredients are listed in order of their proportion in the product. This means the first 3 ingredients matter far more than anything else. The top 3 ingredients are what you're primarily eating.

2. If the ingredients list contains long, chemical-sounding words that you can't pronounce, avoid that item. It likely does contain various toxic chemicals. Why would you want to eat them? Stick with ingredients you recognize.

3. Don't be fooled by fancy-sounding herbs or other ingredients that appear very far down the list. Some food manufacturer that includes "goji berries" towards the end of the list is probably just using it as a marketing gimmick on the label. The actual amount of goji berries in the product is likely miniscule.

4. Remember that ingredients lists don't have to list chemical contaminants. Foods can be contaminated with pesticides, solvents, acrylamides, PFOA, perchlorate (rocket fuel) and other toxic chemicals without needing to list them at all. The best way to minimize your ingestion of toxic chemicals is to buy organic, or go with fresh, minimally-processed foods.

5. Look for words like "sprouted" or "raw" to indicate higher-quality natural foods. Sprouted grains and seeds are far healthier than non-sprouted. Raw ingredients are generally healthier than processed or cooked. Whole grains are healthier than "enriched" grains.

6. Don't be fooled by the word "wheat" when it comes to flour. All flour derived from wheat can be called "wheat flour," even if it is processed, bleached and stripped of its nutrition. Only "whole grain wheat flour" is a healthful form of wheat flour. (Many consumers mistakenly believe that "wheat flour" products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)

7. Don't be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick -- it's just white sugar with brown coloring and flavoring added. Brown eggs are no different than white eggs (except for the fact that their shells appear brown). Brown bread may be no healthier than white bread, either, unless it's made with whole grains. Don't be tricked by "brown" foods. These are just gimmicks used by food giants to fool consumers into paying more for manufactured food products.

8. Watch out for deceptively small serving sizes. Food manufacturers use this trick to reduce the number of calories, grams of sugar or grams of fat believed to be in the food by consumers. Many serving sizes are arbitrary and have no basis in reality.

9. Want to know how to really shop for foods? Download our free Honest Food Guide, the honest reference to foods that has now been downloaded by over 800,000 people. It's a replacement for the USDA's highly corrupt and manipulated Food Guide Pyramid, which is little more than a marketing document for the dairy industry and big food corporations. The Honest Food Guide is an independent, nutritionally-sound reference document that reveals exactly what to eat (and what to avoid) to maximize your health.

How to Slash World Cancer Rates By 90 Percent: Healthy Foods, Exercise and Vitamin D

(NaturalNews) Although you won't hear this from the cancer industry or the drug companies that profit from cancer, there's an easy, low-cost and remarkably safe way to slash cancer rates around the world by about one-third, says the World Cancer Research Fund: Promote healthy foods and exercise! (http://www.wcrf-uk.org)

According to research just released by the WCRF, simple changes in diet and exercise can prevent nearly 40 percent of breast and pancreatic cancers, 36 percent of lung cancers, over 60 percent of mouth cancers, a quarter of kidney cancers and 45 percent of bowel cancers.

Remarkably, these results were achieved without any mention of vitamin D! By adding vitamin D to the mix, which by itself has been demonstrated to prevent an astonishing 77 percent of all cancers (http://www.naturalnews.com/021892.html), cancer prevention rates approaching 90 percent overall can be easily achieved.

This report also did not mention eliminating dangerous cancer-causing chemicals from the diet, such as sodium nitrite found in processed meats (hot dogs, sausage, bacon, etc.) and artificial chemical sweeteners. It also did not take into account the health benefits of avoiding cancer-causing chemicals in personal care products such as shampoo, antibacterial soap, common fragrance products, hand lotions and so on (choose 100% natural, USDA-certified organic versions of these products to avoid the toxic chemicals).

Avoiding mammograms, which harm ten women for every one that it helps (http://www.naturalnews.com/020829.html), also greatly reduces the risk of breast cancer. A much safer alternative is to use breast thermograms, which offer far more accurate detection without the dangerous radiation.

If you take all lifestyle changes into account, achieving a 90 percent reduction in overall cancer rates is quite readily achievable.

Low cancer rates means low profits for the cancer industry

This is terrible news for the cancer industry, which preys on cancer patients and exploits them for profit. As of today, the cancer industry still refuses to teach women about vitamin D. This includes all the pink ribbon cancer non-profit groups, by the way, who simultaneously claim to be searching for "the cure" even while insisting there is no such thing as a cure. Prevention of cancer isn't even on their radar. After all, if 9 out of 10 women never even got breast cancer, these groups would lose their power (and their jobs).

The success of the cancer industry depends entirely on the population remaining ignorant about cancer prevention strategies that are cheap, safe and remarkably effective.

Mammogram and chemotherapy pushers want women to believe cancer is inevitable -- a genetic defect they have no control over. What they refuse to admit (publicly, at least) is that the expression of so-called "cancer genes" is almost entirely controlled by lifestyle choices. Thus, even a woman whose mother and grandmother had breast cancer can reduce her risk of breast cancer to near zero by simply changing her lifestyle choices, starting with dietary choices and healthy sunlight exposure (for vitamin D).

Anti-cancer superfoods are available everywhere. Some of the best, in my opinion, are Pure Synergy (www.TheSynergyCompany.com) and Vitamineral Green (www.HealthForce.com). These contain potent, anti-cancer plant-based nutrients, and I believe that every human being should be drinking at least one heaping tablespoon of these nutrients each day. Cancer simply cannot replicate in an environment containing the right superfood nutrients.

Even the dreaded BRCA1 gene, which has women running scared and surrendering to double mastectomies as a "prevention" surgery for cancer (insane!), can be completely nullified through diet, exercise and vitamin D.

Authors' Quotes on Cancer and Lifestyle

Below, you'll find selected quotes from noted authors on the subject of Cancer and Lifestyle. Feel free to quote these in your own work provided you give proper credit to both the original author quoted here and this NaturalNews page.

The lifetime risk for developing cancer is a startling 45 percent for men and 39 percent for women, according to the National cancer Institute. The most frequent form of cancer is lung cancer, followed by prostate cancer for men and breast cancer for women. Colorectal cancer is the third most common form of cancer in both sexes. Throughout the world, industrialized countries have the highest cancer death rates. Studies show that when people from Third World countries adopt Western lifestyles, certain types of cancers -- especially colon, breast, and prostate -- increase.
- Healing Moves: How To Cure, Relieve, And Prevent Common Ailments With Exercise by Carol Krucoff and Mitchell Krucoff, M.D.
- Available on Amazon.com

Myth: cancer runs in families. Only about 8% of cancers are genetically linked. These usually are cancers that occur in younger patients, such as sarcoma or early-onset colon cancer. The vast majority of cancers occur without a known cause or are related to lifestyle.
- Bottom Line's Health Breakthroughs 2007 by Bottom Line Health
- Available on Amazon.com

Now is the time to do some serious thinking about our approach to cancer and disease. It is time we looked directly at the prevention and elimination of cancer, not just the remission or a prescription for cancer. In recent times, some prescription drugs have cured some forms of cancer. However, there is still a lot of cancer killing many people. Data from various agencies such as the National cancer Institute and others show that up to 90% of all cancers are products of our lifestyle, a lack of exercise, exposure to toxic chemicals, and what we choose to eat and drink.
- Defeat Cancer by Gregory, A. Gore
- Available on Amazon.com

Because some cancers have a genetic link, if you have a family member who battled cancer, you may feel that there's a time bomb ticking inside you. Actually, it's estimated that only 5 to 10 percent of all cancers might be attributed to a genetic predisposition. However, lifestyle remains a significant factor. According to the American Institute for cancer Research (AICR), 60 to 70 percent of cancers can be collectively attributed to lifestyle choices, including smoking, unhealthy diets, lack of physical activity, and excessive weight.
- Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well by Elaine Magee
- Available on Amazon.com

Putting the two together, she avoided all milk products; her tumors eventually disappeared, and for 13 years now she has been free of cancer. As Chinese have "normal" rates of other cancers, there must be a special factor that causes their low breast cancer rates. Also the largely milk-free Japanese have low breast cancer rates, but when Chinese or Japanese women adopt a Western lifestyle, their breast cancer rates start to climb, approaching the level in Western countries. Studies now link milk consumption to breast and prostate cancer.
- The Natural Way to Heal: 65 Ways to Create Superior Health by Walter Last
- Available on Amazon.com

Most cancers are primarily the result of changes that humans have made to the total chemical environment -- what we eat, drink, and breathe. According
275 to one of Britain's top medical scientists, Sir Richard Doll, 90 percent of all cancers are caused by such environmental factors. At least 75 percent of cancers are associated with environmental and lifestyle factors, say even the most conservative cancer experts. medical drugs industrial products food additives alcohol
What causes cancer?
- The New Optimum Nutrition Bible by Patrick Holford
- Available on Amazon.com

The good news is that you can change your statistics by changing your lifestyle. The everyday choices that you make about what you do with your time, what you eat, and even what you decide to smear on your body affects your long-term health. Both heart disease and cancer are largely environmental, and by improving your lifestyle, you will reduce your risk of getting heart disease or cancer.
- The Natural Hormone Makeover: 10 Steps to Rejuvenate Your Health and Rediscover Your Inner Glow by Phuli Cohan
- Available on Amazon.com

Regular mammograms of women with fibrocystic breast disease are as likely to initiate cancer as find it. An anti-cancer lifestyle and regular breast self-massage or self-exam, on the other hand, can actively prevent cancer, as well as providing early detection. Although sclerosing adenosis, apocrine metaplasia, duct ectasia, lipoma, fat necrosis, and mastitis are scary sounding, they aren't serious and do not increase risk of breast cancer. Having a biopsy does not increase your risk of being diagnosed with breast cancer. Almost all biopsies (90 percent) are negative for cancer.
- Breast Cancer? Breast Health! The Wise Woman Way by Susun S. Weed
- Available on Amazon.com

Analysis of 156 studies linking diet and cancer found extraordinarily consistent evidence that some foods actively protect cells from undergoing cancerous changes, especially breast, cervical, ovarian, and prostate cells. While these foods don't guarantee freedom from cancer, they are vital elements of an anti-cancer lifestyle. The United States National Research Council states that 35-70 percent of all U.S. Cancer deaths are related to diet and that 60 percent of the cancer incidence in women is related to diet.
- Breast Cancer? Breast Health! The Wise Woman Way by Susun S. Weed
- Available on Amazon.com

Might it be possible that cancer is largely due to environmental/ lifestyle factors, and not genetics? A few prominent scientists had already reached that conclusion. The authors of a major review on diet and cancer, prepared for the U.S. Congress in 1981, estimated that genetics only determines about 2-3% of the total cancer risk. The data behind the China cancer atlas were profound. The counties with the highest rates of some cancers were more than 100 times greater than counties with the lowest rates of these cancers. These are truly remarkable figures.
- The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health by T. Colin Campbell, Ph.D. and Thomas M. Campbell II
- Available on Amazon.com

Family history of prostate cancer is a strong predictor of which men are at greatest risk for this form of cancer. [European Urology 47: 761-68, 2005] But this is a very misleading statement. Frequently men hear they are at greater risk for prostate cancer because their grandfathers died of prostate cancer. But disease that follows along family lines may be due to controllable factors (iron intake, smoking, sun exposure and vitamin D production, infection, etc.). Men can make alterations in their lifestyles and negate the risk for prostate cancer.
- You Don't Have to be Afraid of Cancer Anymore by Bill Sardi
- Available on Amazon.com

Although there is debate regarding the specifics of diet and this cancer, let's start with some very safe assumptions that have long been accepted in the research community:
• Prostate cancer rates vary widely between different countries, even more than breast cancer.
• High prostate cancer rates primarily exist in societies with "Western" diets and lifestyles.
• In developing countries, men who adopt Western eating practices or move to Western countries suffer more prostate cancer.
These disease patterns are similar to those of other diseases of affluence.
- The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health by T. Colin Campbell, Ph.D. and Thomas M. Campbell II
- Available on Amazon.com

It is wonderful to have the opportunity to help men with prostate cancer by using herbs, supplements, and dietary and lifestyle guidelines as their primary treatment strategy; to see them get well, thrive, and show no apparent signs of cancer is even better. I have found that many prostate cancers, even some of the more aggressive forms (high PSA, high Gleason score, even a palpable tumor or evidence of metastasis) respond beautifully to natural healing modalities.
- Herbal Medicine, Healing and Cancer: A Comprehensive Program for Prevention and Treatment by Donald R. Yance, j r.,C.N., M.H., A.H.G., with Arlene Valentine
- Available on Amazon.com

Sources for this story:

• BBC NEWS | Health | Clean living way to beat cancer
- BBC

Consuming Common Food Additive MSG Increases Risk of Weight Gain

(NaturalNews) Research has shown that a flavor enhancer found in many popular foods known as monosodium glutamate (MSG) causes weight gain and obesity in lab animals by damaging the appetite regulation center in the area of the brain known as the hypothalamus, causing leptin resistence. Leptin is the hormone that controls how much a person feels like eating. The fullness, gratification and satisfaction that come from having eaten is completely lost when MSG is consumed, leading to an urge to eat that never stops. A recent cross-sectional study in China supports the conclusion that what was seen in the animal studies also applies to people.

Study finds using MSG can make you fat

The study, reported in the August edition of Obesity examined the association between MSG intake and weight gain in humans. Researchers conducted a cross-sectional study involving 752 healthy Chinese people ages 40-59. These people were randomly sampled from three rural villages in north and south China. Forty-eight percent were women. The great majority of the participants prepared their foods at home, without use of commercially processed foods. For the study, participants were told to add quantified amounts of MSG when preparing their foods. Eighty-two percent of the participants were MSG users. Their average intake was 330 milligrams per day.

After adjusting for confounders including physical activity and total energy intake, the researchers found that MSG consumption was positively related to increases in body mass index. Weight gain was significantly greater in MSG users than in nonusers. For the third of participants using the highest amount of MSG, the odds of reaching overweight status were between 2.10 and 2.75 greater than for nonusers.

MSG is an excitotoxin that causes brain damage

MSG is a food additive found in almost all commercially prepared and packaged food. It supercharges the taste of food, but not in the way you would think. MSG operates on the brain, fooling it into thinking food tastes really great. MSG is an excitotoxin in the brain, meaning that it over stimulates the brain causing the production of excessive amounts of dopamine. This creates a drug-like rush that provides a brief sensation of well being. It is highly addictive, causing its consumers to keep coming back for more and end up overeating. In the process, brain cells are destroyed.

Because MSG damages the brain and alters the ability of the brain to respond to the signal from the hormone leptin that satiety has occurred, it is a prime culprit in the epidemic of obesity that has everyone scratching their heads as to cause. Several research studies have shown that ingestion of MSG induces obesity in rats. In fact, when researchers want to fatten up lab rats for experiments, they feed them MSG because its effect is so predictable and rats will bulk up with regularity. MSG destroys the hard wiring in the brain of a rat like it does in the brain of a person.

Corporations that sell processed food love MSG because it makes cheap ingredients taste great. The success of their highly addictive branded flavors depends on their ability to stimulate the brain and create a repetitive response to these products. Instead of creating a quality product that tastes good on its own merits, processed food producers just lace a low integrity food product with MSG without regard for the negative effects it will have on the person who eats this product.

One of corporate America's best friends, the FDA, has said for many years that consumption of MSG is safe, and has condoned its use as an additive flavor enhancer in countless processed and branded food products. As obesity has reached epidemic proportions in American society, the FDA has purposefully ignored the steady stream of research showing its obesity producing effects.

MSG also promotes liver inflammation and dysplasia

Chronic inflammation is a common theme in a variety of disease pathways, including autoimmune diseases. It is a concern due to its increasing prevalence in the westernized world and its direct correlation with lifestyle factors, particularly the diet. Diet caused liver damage may lead to liver cancer. In a study reported in the February-March, 2008 edition of the Journal of Autoimmunity, researchers reported that injecting MSG in mice leads to significant liver inflammation along with obesity and type 2 diabetes. To address the long-term consequences of MSG on inflammation, they performed serial analysis of MSG injected mice and focused in particular on liver pathology.

They found that by the age of 6 and 12 months, all MSG treated mice developed liver inflammation and structural change. Lesions were detected in some cases. They concluded that their results take on considerable significance in light of the widespread usage of dietary MSG and suggested that MSG should have its safety profile re-examined and potentially be withdrawn from the food chain.

The FDA condones food producers hiding MSG in their products

When people become aware of the dangers to their health and well being from the use of MSG, they no longer want to buy products that contain it. The producers of processed foods know that people don't want to consume MSG but are unwilling to remove it from their products because without it, people wouldn't want to buy them unless the quality was greatly improved, a task which would raise the cost of production. So they have gone to extremes to hide MSG in their products and this has been allowed by the FDA.

The term MSG is seldom seen listed on a food label, but MSG is most likely contained in the food, in a disguised form. Here are some of its many disguises: hydrolyzed vegetable protein, autolyzed vegetable protein, textured vegetable protein, hydrolyzed yeast extract, autolyzed yeast extract, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured whey protein, and textured soy protein. Even the innocuous terms spice and natural flavor can designate the presence of MSG.

The use of MSG is another example of how corporate America has turned its back on the very consumers who buy their products, all in the name of greed. By continuing to pump their products full of MSG after knowing their customers do not want to consume it, food corporations are showing the ultimate in contempt for the food buying public, a contempt which should produce outrage rather than brand loyalty.

MSG is the world's most widely used flavor enhancer

It's very difficult to find any canned or packaged food item that does not contain MSG in one of its hidden forms. It's in canned and boxed soups, dried soup mixes, frozen prepared meals, canned prepared meals, fast food, junk food, snack food, Chinese food, gravy, stew, chili, canned beans, salad dressing, seasoning blends and mixes, bullion, broths, and prepared pasta products. Most restaurant food contains loads of MSG. It's what makes the restaurant experience so compelling. Hot food bars at grocery stores have foods containing MSG. Even high priced prepared foods that market themselves as gourmet are laced with MSG, such as the soup mixes and other non-dessert products at Harry and David's

You won't escape MSG shopping at Whole Foods or other stores that claim to sell healthy food. Many of the bagged, bottled, frozen and canned foods at Whole Foods contain MSG hidden under another name. Some of the deli dishes as well as those on the hot bar and the take-out rack contain hidden MSG.

Most processed food for children also contains high levels of MSG, such as spaghetti O's and other prepared pasta or pasta mixes, alphabet soup and chicken noodle soup, microwavable cups, packaged dinners marketed to kids, and much more. A meal of MSG containing food can raise the blood level of excitotoxin to a value proven in primates to destroy brain cells. A child's brain is four times mores sensitive to damage by excitotoxins than is the brain of an adult.

Chronic MSG ingestion by children may be one reason behind the nation's falling test scores, as well as attention and hyperactivity problems exhibited by children at home and at school.

The best way avoid MSG is by buying whole foods and preparing them at home. The next best thing is to become an expert at label reading and knowing the various disguises under which MSG travels. There are a few packaged prepared items at traditional grocery stores that do not contain MSG. At health food stores there are many more.

When you have managed to avoid MSG for a period of time and adjusted to the delicious taste of food as it was meant to be experienced, you will be shocked when you go out to a restaurant and taste food loaded with MSG again. You will know instantly because the flavor is so intense it is almost eye popping, and you suddenly want to just keep eating and eating.

Study found Red Clover able to block brain damage from MSG

Sometimes you just can't get around having to eat food that contains MSG. Eating at a restaurant with friends, an invitation to the boss' house for dinner, the need to stop for fast food while on a trip and many other situations can crop up where exposure to MSG is inevitable. A recent study found that pre-treating yourself with a supplement of red clover before you dine can nullify the potential for brain damage from MSG.

Phytomedicine, June 5, 2008 edition, reports researchers finding that the natural mixture of phytoestrogenic isoflavones found in red clover can protect the brain from MSG toxicity. They used a human cortical cell line to test the efficacy of a red clover fraction. When the cells were pretreated with red clover isoflavones there was a significant increase in cell survival and a significant decreased in the release of an enzyme indicating cell damage. The pretreatment also prevented the morphological disruption caused by MSG.

References:

http://www.naturalnews.com/022881.html

http://www.naturalnews.com/024275.html

Chocolate lowers blood pressure and slashes risk of heart disease

(NaturalNews) As NaturalNews reported previously, Canadian scientists have found that consuming chocolate regularly significantly reduces the odds of having a stroke (http://www.naturalnews.com/028278_c...). Now other researchers have just published a study in the European Heart Journal providing even more evidence that chocolate -- especially the dark variety -- benefits the cardiovascular system. In fact, eating just one small square of chocolate a day can lower your blood pressure and reduce your risk of heart disease.

Researchers at the German Institute of Human Nutrition in Nuthetal, Germany, reached this conclusion after following 19,357 people between the ages of 35 and 65 for at least ten years and studying the research participants' chocolate consumption. The results? Research subjects who ate the most chocolate (on average, about 7.5 grams a day) had lower blood pressure. What's more, the risk of chocolate lovers having a heart attack or stroke was dramatically lowered, too.

"People who ate the most amount of chocolate were at a 39% lower risk than those with the lowest chocolate intakes," Dr Brian Buijsse, the nutritional epidemiologist who led the research, said in a press statement. "To put it in terms of absolute risk, if people in the group eating the least amount of chocolate (of whom 219 per 10,000 had a heart attack or stroke) increased their chocolate intake by six grams a day, 85 fewer heart attacks and strokes per 10,000 people could be expected to occur over a period of about ten years."

So what is it about chocolate that has such as profound impact on cardiovascular health? At first glance, chocolate's documented ability to lower blood pressure would appear to be the key. And, in fact, the scientists found lowered blood pressure due to chocolate consumption at the start of the study did explain for about 12% of the reduced risk of heart attacks and strokes. But they think something else is going on in the bodies of regular chocolate eaters, too, that accounts for the enormous drop in their heart attack risk.

One possibility, the researchers noted, is that phytochemicals known as flavanols that are abundant in cocoa (the main ingredient in chocolate) somehow protect the cardiovascular system. Because dark chocolate contains more cocoa -- and, therefore, more flavanols -- that would explain why dark chocolate has more health benefits than other varieties of chocolate.

"Flavanols appear to be the substances in cocoa that are responsible for improving the bioavailability of nitric oxide from the cells that line the inner wall of blood vessels -- vascular endothelial cells," Dr Buijsse explained. "Nitric oxide is a gas that, once released, causes the smooth muscle cells of the blood vessels to relax and widen; this may contribute to lower blood pressure. Nitric oxide also improves platelet function, making the blood less sticky, and makes the vascular endothelium less attractive for white blood cells to attach and stick around."

Does this mean it's a good idea to grab a chocolate flavored candy bar and scarf it down every day? Not at all. Commercial candy is made with refined sugar, often contains artificial flavorings and other non-healthy ingredients, and is loaded with calories. Instead, consider adding small amounts of plain dark chocolate to your daily diet.

"Basic science has demonstrated quite convincingly that dark chocolate particularly, with a cocoa content of at least 70%, reduces oxidative stress and improves vascular and platelet function. However, before you rush to add dark chocolate to your diet, be aware that 100g of dark chocolate contains roughly 500 calories. As such, you may want to subtract an equivalent amount of calories, by cutting back on other foods, to avoid weight gain," noted Frank Ruschitzka, Professor of Cardiology and Director of Heart Failure/Transplantation at the University Hospital Zurich, Switzerland, in a statement to the media.

For more information:
http://www.ncbi.nlm.nih.gov/pubmed/...
http://www.naturalnews.com/chocolat...