New Study: Lose weight fast for lasting results - Lower Calories & Exercise

findings indicate both short- and long-term advantages to fast initial weight loss. Fast weight losers obtained greater weight reduction and long-term maintenance, and were not more susceptible to weight regain than gradual weight losers.
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Lose weight fast for lasting results, study says

Shedding more than 1.5 pounds a week best for keeping it off

updated 10:15 a.m. MT, Fri., May 7, 2010
http://www.msnbc.msn.com/id/37018839/ns/health-diet_and_nutrition/

NEW YORK - Want to lose weight and keep it off? The best way to do it is to drop the pounds quickly, not slowly, according to new research.

Scientists at the University of Florida, who studied the link between the rate of initial weight loss and overall success long-term, said shedding weight quickly is the best way to achieve lasting results.

"Women who lost at a faster rate, greater than 1.5 pounds (0.68 kilos) a week, had lost more and maintained a greater loss in the long run than women who lost at a slower rate of half a pound (0.23 kilos) a week or less," said researcher Lisa Nackers, whose findings are published online by the International Journal of Behavioral Medicine.The women who lost weight faster also kept better food records and ate fewer calories than the other women.

"It shows if you get off to a quick start ... it pays off more in the long run than making smaller behavioral changes," Nackers added in an interview.

About two-thirds of U.S. adults and nearly one in three children are overweight or obese. Research results have been mixed on whether dropping pounds at a slow or quicker pace is best for overall weight loss in the long term.

Nackers said the jury is still out on which is the best method but her findings support the quick approach.

"What we concluded in this study is that the results show that perhaps losing at a faster rate is more reinforcing in terms of the learning period of behavior," she added.

Nackers suggests that physical appearance, body image, increased energy and better mobility may be improved more by shedding weight quickly which can be encouraging to meet goals.

She and her team studied data on 262 middle-aged women who took part in an obesity treatment trial. All the women were encouraged to cut calories and do more exercise.

They split the women into three groups, fast, moderate and slow, according to how much weight they lost in the first month. They also studied how much weight the women had dropped at six and 18 months.

Nackers reported that women in the fast group were five times more likely to achieve a 10 percent loss of their body weight at 18 months than those in the slow group. Women in the moderate group were nearly three times more likely to reach that milestone than the slow group.

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The Association Between Rate of Initial Weight Loss and Long-Term Success in Obesity Treatment: Does Slow and Steady Win the Race?
http://www.springerlink.com/content/18l187465p6601k8/

Lisa M. Nackers¹ , Kathryn M. Ross¹ and Michael G. Perri¹

(1)	Department of Clinical and Health Psychology, University of Florida, PO Box 100165, Gainesville, FL 32610-0165, USA

Published online: 5 May 2010

Abstract

Background  

Controversy exists regarding the optimal rate of weight loss for long-term weight management success.

Purpose  

This study examined whether gradual initial weight loss was associated with greater long-term weight reduction than rapid initial loss.

Methods  

Groups were drawn from participants in the TOURS trial, which included a sample of middle-aged (mean = 59.3 years) obese women (mean BMI = 36.8) who received a 6-month lifestyle intervention followed by a 1-year extended care program. Participants were encouraged to reduce caloric intake to achieve weight losses of 0.45 kg/week. Groups were categorized as “FAST” (≥0.68 kg/week, n  = 69), “MODERATE” (≥0.23 and <0.68 kg/week, n = 104), and “SLOW” (<0.23 kg/week, n  = 89) based on rate of weight loss during first month of treatment.

Results  

The FAST, MODERATE, and SLOW groups differed significantly in mean weight changes at 6 months (−13.5, −8.9, and −5.1 kg, respectively, ps < 0.001), and the FAST and SLOW groups differed significantly at 18 months (−10.9, −7.1, and −3.7 kg, respectively, ps < 0.001). No significant group differences were found in weight regain between 6 and 18 months (2.6, 1.8, and 1.3 kg, respectively, ps < 0.9). The FAST and MODERATE groups were 5.1 and 2.7 times more likely to achieve 10% weight losses at 18 months than the SLOW group.

Conclusion  

Collectively, findings indicate both short- and long-term advantages to fast initial weight loss. Fast weight losers obtained greater weight reduction and long-term maintenance, and were not more susceptible to weight regain than gradual weight losers.

Keywords  Obesity - Weight loss - Lifestyle modification

ClinicalTrials.gov NCT00201006.

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Enjoy the Benefits of Hot and Cold Water Therapy

Enjoy the Benefits of Hot and Cold Water Therapy

Saturday, April 11, 2020 by: Kim Evans, citizen journalist
http://www.naturalnews.com/028551_water_therapy_health_benefits.html

(NaturalNews) Hot and cold baths have been used for centuries and some of the benefits they bring include: increased energy, increased circulation, detoxification, and the clearing of negative energy. An easy way to replicate the spa experience of alternating hot and cold baths, and the primal experience of jumping from hot springs to cold rivers, is to simply alternate hot and cold water in your shower. Most of us are quite accustomed to warm showers and even the idea of introducing cold water can be intimidating. But once you've done it for yourself, you'll see it's really not that bad. Actually, you'll probably find it's quite invigorating.

It's best to start with hot and after a few minutes to use a blast of cold for a minute. Then use hot water again, repeat several times, and end your shower when you're ready. The hot should be hot and the cold should be cold - in fact, as long as you're not scalding yourself: the hotter the better and the colder the better. This can be done daily, but if you're clearing a negative energy dump or if you need more powerful detoxification, it can be done several times a day.

The extremes of hot and cold water cause your muscles to expand and contract which offers gentle detoxification as toxins are squeezed from your muscles. It also improves circulation and the benefits of improved circulation shouldn't be underestimated. When your body has poor circulation, it's impeded in delivering fresh blood to all areas of the body. As a result, the body can't cleanse the blocked and stagnant areas regularly - and toxins, filth and disease accumulate in these oxygen and fresh blood deprived areas.

This is regularly seen with cancers and tumors which are really just clumps of fungus and filth that the body was unable to remove. They develop to contain the waste that couldn't be removed because our detoxification systems are frequently overwhelmed due to the large amounts of chemicals and improper foods that most people take in daily - and also because poor circulation prevents regular cleansing.

Cold water, it should be noted, holds a magic of its own. Cold water has more oxygen in it than hot water, and therefore has an alkalizing and detoxifying effect. Plus, cold water is known to wipe away negative energy from our bodies. And there's a negative energy component to most disease - particularly where cancers or tumors are located. Using cold water can help remove the energy that's binding the filth in certain locations and when that energy is gone, the filth can more easily be moved out of your body - where it truly belongs.

Sea salts and ocean swimming also remove negative energy, which may be the reason many beach oriented cultures have reputations for being laid back. Plus, if you can release the negative energy when it's produced, there's a much slimmer chance that it will be stored in your body and come back to haunt you, either as a disease or an emotional trigger.

To clear negative energy, another technique is to hold a couple teaspoons of quality sea salts in the palms of each hand for a few minutes to absorb the energy if it returns after your shower. Negative energy is released through the palms of our hands and in this manner, the salts can absorb the energy from you. After the salts have absorbed your negative energy, let them sit in the sun for a day or two to regain their purity.

People with heart problems, the elderly, and infirm may want to forgo extremely cold waters.

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Rosemary and Cherries Reduce Cancer Factors In Cooked Meat, Eating Less Meat Helps Too

Here are some other ways to help reduce the risk of cancer from cooked meats:
* Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.

* Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.
* Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.
* Avoid charring meat and eating charred parts.

* Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.

* Be sure to eat at least five servings a day of fruits and vegetables.
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Enjoy Safer Grilling this Year with Rosemary and Cherries

Friday, April 09, 2010 by: Tony Isaacs, citizen journalist
http://www.naturalnews.com/028539_rosemary_grilling.html

(NaturalNews) For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, the addition of either of a couple of common food items can greatly reduce the formation of such dangerous compounds: rosemary or tart cherries.

Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent.

In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.

Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored and to change texture and taste. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage.

"The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines."

In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.

Here are some other ways to help reduce the risk of cancer from cooked meats:

* Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.

* Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.

* Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.

* Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.

* Avoid charring meat and eating charred parts.

* Be sure to eat at least five servings a day of fruits and vegetables.

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Ginger & Parsley - De-Inflame with Superfoods

De-Inflame with Superfoods, Part I

Friday, April 09, 2010 by: Dr. David Jockers, citizen journalist
http://www.naturalnews.com/028540_inflammation_superfoods.html

(NaturalNews) Cellular inflammation has been shown to be the underlying marker in nearly every major health problem. Every single day our body is attacked by free radicals; cells are damaged; and inflammatory mediators are produced and triggered throughout our body. Fortunately, God gave us an incredible ability to heal and regulate abnormal cells. He also provided us with a way of life to minimize the negative effects of lifestyle stress.

From a nutritional perspective, one of the simplest things to do is add some of our Creator's most nutritious foods into our diet. Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered "super-foods." Here are a couple amazing superfoods that are particularly useful for reducing inflammation, destroying free radicals, and detoxifying cellular pollution. Here are some of nature's most powerful secrets to health and healing:

1.Ginger: This incredible superfood herb is 13th on the anti-oxidant list boasting an impressive ORAC score of 28,811. Ginger is composed of several volatile oils that give it its characteristic flavor and odor: zingerone, shogaols, & gingerols. These oils are powerful anti-bacterial, anti-viral, anti-fungal, anti-parasitic agents. In addition, it inhibits cancer cell formation while firing up our body's own inborn ability to destroy the cancer cells formerly present.

Ginger has classically been used to improve the digestion process. It is classified as a carminative (reducing intestinal gas) and an intestinal spasmolytic (soothes intestinal tract) while inducing gut motility. Ginger is known to reduce fever related nausea, motion sickness, and feelings of "morning sickness." Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats.

Ginger is also an important part of a de-inflaming, natural pain-relief program. One compound called 6-gingerol has been shown to significantly inhibit the production of a highly reactive nitrogen molecule, nitric oxide, that quickly forms a dangerous free radical peroxynitrite. Additionally, ginger helps to protect the body's stores of glutathione (the super anti-oxidant and free radical destroyer).

2.Parsley: The herb parsley is considered the world's most popular herb. It contains a unique combination of nutrients that make it a powerful superfood. The volatile oil compounds myristicin, limonene, eugenol, and alpha-thujene have been shown to inhibit tumor cell formation. Additionally, parsley is rich in flavonoids - including apiin, apigenin, crisoeriol, and luteolin that have strong anti-oxidant properties.

Parsley is also particularly rich in chlorophyll, the energy producing substance that gives herbs and plants their characteristic green color. Chlorophyll helps to alkalize the body, purify blood, and form new red blood cells. In addition, the chlorophyll and flavonoids in parsley help to enhance cellular glutathione formation. Higher levels of cellular glutathione allow the body to detoxify and heal more effectively.

Through these properties, parsley is able to improve cellular oxygenation properties. Increased oxygenation = increased cellular energy = increased detoxification & healing mechanisms.

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Junk Food Harmful To Brain Functions - Detox Helps Restore Brain Functions

Why Detoxification is Key to Upgrading Your Diet

Friday, April 09, 2010 by: Kim Evans, citizen journalist
http://www.naturalnews.com/028543_detox_diet.html

(NaturalNews) Scientists recently found that changes in the brain happen with eating large amounts of junk food, and that junk food can be as addictive as cigarettes or heroin. That's bad news for the wellbeing of junk food eating folks, but fortunately, there's a solution that makes getting off junk foods much easier. Not surprisingly, the same solution is also effective for those breaking other addictive habits, like smoking or doing heroin. This solution is simply to detoxify your body to remove the remnants of the addictive substances that linger inside. Detoxification is key because those remnants are what are causing the cravings. Therefore, by removing them, you can end the cravings to make upgrading your diet much easier.

One important thing to understand about food cravings is that we crave what's already inside us - and crave what were used to eating. So, if you're used to eating pizza and hamburgers regularly, you'll crave them. It's because small particles of them from previous meals are still in your body.

A look at other addictive habits like smoking and drugs offers more insight into what the body craves. Put it this way: a heroin addict doesn't crave heroin before he's tried it. He only craves it because particles of it remain in his body. The same applies for cravings of cigarettes. Nobody has ever craved a cigarette before first smoking one. People only crave cigarettes after the chemicals and molecules from them are already inside the body. With these addictive habits too, when you remove the molecules that are causing the cravings through detoxification, you can effectively end the cravings.

Fortunately, this also applies to junk and proceeded foods and it's why it's common for folks who have deeply detoxified their bodies to switch to a pure diet that's based on nature's foods. It's because the cravings for junk, processed and even meat foods tend to disappear. It's also because nature's foods, like fruits and vegetables, begin tasting really good.

This training of the taste buds is one reason to start infants and children out on healthy diets based around foods from nature - because you're essentially mapping their taste buds. However, if your taste buds have started heading in the wrong direction, either in early childhood or later in life, it is possible to reprogram them and start enjoying nature's foods again. And this starts with deep detoxification.

There are many ways to detoxify your body. A common one includes spending four or five days drinking only large quantities of freshly squeezed juices, while taking daily enemas or colonics - which are always followed with probiotics. Especially if taste is stopping you from upgrading your diet, use only your favorite fruits and vegetables in your juices to be sure you enjoy them - and drink as much as you like. Flooding your body with the nutrition of fresh juice with colon cleansing can wipe away the immediate remnants that cause many food cravings. This, of course, makes switching to a natural diet and dropping junk foods much easier.

To completely cleanse your body from decades of processed food eating and chemical-oriented habits can require much more in the way of detoxification. But, even this rather small amount can be enough to put an end to many addictive cravings. However, don't be disappointed if you need to detoxify your body in this manner several times before you can completely upgrade your diet and drop junk foods entirely. You'll make progress each time, and progress is far more important than perfection.

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Avoiding Health Hazards Of Grains And Breads

How to Avoid the Health Hazards of Modern Grains

Thursday, April 15, 2010 by: Paul Fassa, citizen journalist
http://www.naturalnews.com/028578_grains_health.html

(NaturalNews) The wholesome content of "our daily bread" has dwindled greatly since the late 1800s. In the early 1900s, Dr. Harvey Wiley, MD, opposed the process of bleaching flour at the turn of the century from his official position as head of the Bureau of Chemistry, considered a precursor to the FDA. Dr. Wiley was one of the good guys who quit his position out of frustration after the law he helped create to ban chemically bleached flour was never enforced.

And before that time, the normal process of harvesting wheat and other grains permitted the grains to sprout before being milled. Those nutritious sprouts were part of our ancestors' daily bread. Now the bread offered to consumers is nutritionally vapid processed bread, which due to the toxic chemicals used for processing, also inhibits nutrients from other sources as well as adds toxins.

Common Bread Hazards

Artificial chemical bleaching is banned in Europe, where food still has some value. There, white flour is created by letting the crushed grains age in the open air for several days. No chemicals are used. Elsewhere, even many whole grain breads have some chemically bleached white flour in them.

Before it becomes flour, wheat and other non-organic factory farmed grains are treated with fungicides, pesticides, and insecticides from seedling to storage. Bad start!

Then the highly nutritious, sprout-able bran and the husk that has the fiber are removed leaving only the light yellow endosperm, which is virtually all starch with very little nutritional value and a high glycemic index rating.

But that's not all folks. In order to bypass the aging process, add shelf life, and get that clean white color, the endosperm is crushed and treated with some nasty chlorides to get it white instantly. A byproduct of that process is alloxan, which is used to induce diabetes in lab animals for medical testing!

Never mind looking for that on bread labels. Alloxan is a byproduct of the bleaching process, not an ingredient. To avoid this, simply put any bread back on the shelf that includes white flour unless you're in Europe or it specifically states unbleached white flour. Better yet, buy better breads or make your own.

Better Bread Options

The best breads are usually heavily refrigerated. They have many nutrients intact and are not chemically treated for enhanced shelf life. Truly dark whole rye breads or pumpernickels will be healthier than normal shelf breads or recently baked white breads. Congratulations, at this level, you're doing better.

But doing best comes with sprouted grain breads. The bran remains and is sprouted. There are a couple of brands with sprouted grains still around if you browse in your health food freezers and don't mind spending an extra buck or two. This is the stuff of bread prior to the industrial revolution. It is actually highly nutritious and has a low glycemic index.

You can also buy sprouted flour, invest in a bread maker and treat yourself to easily digestible, filling, and nutritious bread. Sprouting produces enzymes which assist digestion and contribute to cellular metabolism. Sprouting also deactivates aflatoxins, potent carcinogens found in grains. Sprouted flour is no longer just starch. You'll be eating tomato and not potato. You can even sprout your own grains. (Source below)

Sprouting adds Vitamins C and B and carotene and

neutralizes enzyme inhibitors present in the bran of all grains that inhibit absorption of key minerals. Whether you buy those pricey sprouted breads or hunker down with your own sprouting and bread making, consuming breads with sprouted flours is a return to wholesome bread as it once was.

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Cloves are the Best Antioxidant, Says New Study

Cloves are the Best Antioxidant, Says New Study

Tuesday, April 06, 2010 by: Anthony Gucciardi, citizen journalist
http://www.naturalnews.com/028518_cloves_antioxidants.html

(NaturalNews) New research from the Miguel Hernandez University (UMH) has found that cloves (Syzygium aromaticum) are the "best" natural antioxidant. The study examined five antioxidant properties, with cloves showing amazing results for each. Cloves are used primarily in cooking throughout the world but found primarily in Indian cuisine. Cloves have also been used for medicinal purposes, such as in Indian Ayurvedic medicine, Chinese medicine, and western herbalism. In dentistry, cloves are also used as a painkiller.

The study found that cloves contain high levels of phenolic compounds, which have antioxidant, anti-inflammatory, and anti-clotting properties. This was a major factor in labeling cloves the best natural antioxidant, but the study found that cloves also have other beneficial properties.

"Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well, and was the best iron reducer," says Juana Fernandez-Lopez, one of the authors of the study and a researcher at the UMH.

Lipid peroxidation is the process in which free radicals take electrons from the lipids in cell membranes. The end result of this process is cellular damage. The fact that cloves help to inhibit this destructive cycle is one that helped drive them to first place. Furthermore, the ability to reduce iron is yet another profound characteristic of cloves.

Iron deficiencies are rather simple to treat with adequate supplementation or dietary changes, but excessive iron in the body can be quite difficult to treat. Many people suffer from too much iron in the bloodstream, and many of which develop hemochromatosis. Hemochromatosis is a serious condition that is a result of untreated iron overload. Hemochromatosis can lead to arthritis, abnormal liver function, diabetes, or even heart failure.

Another goal of the study is to convince large corporations to begin adding cloves to their food products. Cloves are very inexpensive and have been a major part of the Mediterranean diet for centuries.

"The results show that use of the natural oxidants occurring in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry, as long as the organoleptic characteristics of the food product are not affected", adds Juana.

Cloves may be what people are looking for when it comes to finding an affordable and practical spice.
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Anti Inflamitories - Apple Cider Vinegar, Turmeric, Oregano

De-Inflame with Superfoods, Part II

Saturday, April 17, 2010 by: Dr. David Jockers, citizen journalist
http://www.naturalnews.com/028597_superfoods_inflammation.html

(NaturalNews) The human body has an incredible ability and desire to heal itself. Part of this self-healing process is the inflammatory cascade. This process is critical, but typically for a short period of time. However, when balancing mechanisms such as anti-inflammatory mediators are deficient or of poor quality, the inflammatory response grows too strong.

The food we eat every day plays a critical role in the inflammatory balance within our system. Here are several great foods to quiet down the inflammatory fires.

1. Apple Cider Vinegar: This super tonic contains acetic acid which is known to help the body absorb iron more effectively. Iron is primarily used as the mineral backbone within hemoglobin. Hemoglobin is the oxygen carrying molecule within red blood cells. Myoglobin, the oxygen extracting molecule within muscle, also consists of an iron backbone. Higher levels of bioavailable iron allow the body to better utilize oxygen. Boosting oxygen levels increases both energy production and detoxification processes.

The Acetic acid and active enzymes within the ACV also help the body metabolize protein and absorb the amino acids more effectively. This is a critical step for building healthy hormones and enzymes and repairing tissue. Through these mechanisms, ACV helps to recover from injury, excessive exercise, and states of chronic pain. Additionally, better enzymatic function will increase energy and sense of well-being.

ACV is an acid on the outside of our body, but has an alkaline ash when it is digested within our body. This is the best of both worlds. As an acid it is a powerful sterilizer that is great for improving the quality of our skin & hair. Additionally, it is great at removing warts, acting upon acne, and cleansing the body of dead skin cells.
Within the body, ACV balances our overall pH by providing alkaline buffering minerals in ionic potassium and magnesium. This benefit enhances overall energy production and detoxification processes. Be sure to purchase your ACV completely raw and unpasteurized with an intact "mother."

2. Turmeric: This powerhouse is the 4st highest anti-oxidant rich herb, containing an incredible ORAC (Oxygen Radical Absorbency Capacity) score of 159,277. The major ingredient curcumin is what gives turmeric its characteristic orange color. The curcuminoids within turmeric are said to be 5-8 times stronger at scavenging free radicals than Vitamin C & E. The molecules are strong enough to take on the hydroxyl free radical which is considered to be the most reactive of all free radicals.

Curcuminoids help to cleanse & nourish your skin while balancing the skin`s natural microflora that protects you from infections. Turmeric is a natural anti-inflammatory, acting to down-regulate the inflammatory mediating COX-2 & MMP9 receptors. Additionally, it reverses many common cancer cell transcription factors such as NF-Kappa Beta. The curcuminoids have been labeled by many as some of the most powerful cancer fighting substances on the planet.

3. Oregano: Oregano is extraordinarily high in antioxidant activity, ranking in as the 3rd highest herb with an ORAC score of 200,129. The primary anti-oxidant components are phenolic acids and flavonoids. Oregano oil has incredible anti-bacterial functions due to its high content of thymol, a powerful phenol. Additionally, oregano has been found to be the most effective substance against MRSA staph infections, beating out the 18 currently used anti-biotics in a recent study.

Oregano oil has been classically used as a disinfectant, an aid for ear, nose, & throat/respiratory infections, candida, and any sort of bacterial or viral conditions. Additionally, it works to suppress inflammatory mediators and cancer cell production. Oregano oil is more potent than the dried herb; however, the dried version still contains many powerful health benefits.

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Less Meat Reduces Cancer - Meat-Based Diets Increase Bladder Cancer Risk

Meat-Based Diets Increase Bladder Cancer Risk

http://www.pcrm.org/news/archive100507.html

Meat consumption increases the risk of bladder cancer, according to a new study presented at the American Association for Cancer Research’s annual meeting. Researchers studied the diets of 884 participants with bladder cancer and 878 controls and found that those who ate the most meat were up to 58 percent more likely to develop bladder cancer.

Eating well-done meat was linked to an almost twofold increased risk of bladder cancer.

Cooking meat at high temperatures produces carcinogens called heterocyclic amines. Study participants who consumed the most bacon, pork chops, fried chicken, and fried fish also had a higher risk.

Lin J, Wang JM, Grossman BH, et al. Red meat and heterocyclic amine intake, metabolic pathway genes, and bladder cancer risk. Report presented at: American Association for Cancer Research 101st Annual Meeting; April 17, 2010: Washington DC.

For information about nutrition and health, please visit www.pcrm.org/.

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DNA Repair

DNA Repair

Eat Cabbage and other Cruciferous Vegetables
Enjoy Enzyme-Rich Raw Foods
Consume Chlorella
Use Cat's Claw

Understand DNA Damage and Repair

Friday, May 07, 2010 by: Kim Evans, citizen journalist
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http://www.naturalnews.com/028736_DNA_damage_repair.html

(NaturalNews) Most people today are consistently exposed to substances that are known to damage our DNA. Radiation, plastics, cigarette smoke, chemicals in soft drinks, pesticides, and many more common substances have all been found to damage our DNA. It's unfortunate because when our DNA is damaged, we subject ourselves to numerous health problems. Our cells become inhibited in producing what our bodies need and our bodies become challenged in re-growing healthy cells. Worse, the effects of our chemical habits and lifestyles are passed to our children - and our children's children. Fortunately though, our DNA has the ability to repair itself and below are a few easy ways to start your DNA on the road to repair.

Consume Chlorella
Chlorella is a chlorophyll-rich algae and it's known to help the body remove harmful substances like heavy metals, dioxins and pesticides. This is an obvious benefit because some of these substances are causing the damage in the first place. Numerous studies have found that chlorella helps our DNA repair itself - and packed with chlorophyll, chlorella adds an alkaline kick that comes in a structure that's similar to the hemoglobin of healthy blood. To add chlorella to your diet, try adding a teaspoon to fresh apple juice or a fruit smoothie each day.

Use Cat's Claw
Peruvian cat's claw is well known for its anti-inflammatory properties and is commonly used for arthritis. In Peru, cat's claw is used for cancer and it's known to help cleanse the intestinal track. Cat's claw has been repeatedly shown to help our DNA repair itself and also to prevent further damage. In one human trial, participants taking the herb for just eight weeks showed significant improvements in DNA repair.

Enjoy Enzyme-Rich Raw Foods
Gabriel Cousens, M.D., N.D. tells us that the enzymes in raw foods help our DNA repair themselves. But, because enzymes are needed for digestion and they're routinely destroyed when foods are heated, eating cooked foods robs your body of enzymes. Therefore, the more cooked foods that you eat during your lifetime, the fewer enzymes you'll have available to repair your DNA from common threats. Conversely, the more raw foods you consume, the better your body will be able to repair your DNA - as well as heal, nourish and repair your other tissues and organs.

Eat Cabbage and other Cruciferous Vegetables
Raw cabbage and other cruciferous vegetables are key for DNA repair for several reasons. First, they contain large amounts of folate - which plays an important role in cell division and DNA repair. In 2006, researchers also found that the indole-3s in cruciferous vegetables increase our body's production of BRCA1 and BRCA2 proteins - which are proteins that repair damaged DNA. These proteins are also widely acknowledged to be tumor suppressing. To boot, cruciferous vegetables contain a substance called sulforaphane which has been shown to increase our production of phase-2 detoxification enzymes. These enzymes help the body render harmless and eliminate many chemicals and toxins - so really, they help your body remove what is so often causing the problem.

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He Shou Wu - Anti Aging - SOD - Allow Hair Pigment Color Back

Reverse Gray Hair with He Shou Wu

Tuesday, May 04, 2010 by: William Rudolph, citizen journalist
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http://www.naturalnews.com/028709_gray_hair_He_Shou_Wu.html

(NaturalNews) For some, gray hair can be a sign of character or give a distinguished appearance. For others, gray hair can be an unwanted, daily reminder of advanced age. Conventional, mainstream approaches to restoring hair's natural color are often just dyes or other synthetic methods of covering up the gray. Chinese medicine offers an alternative that doesn't cover up signs of aging but actually gets to the "root" of the issue and can "turn back the clock."

He Shou Wu (pronounced huh show woo) is a tuberous plant that's medicinal quality is found in its root. It is native to China and also found in Japan and Taiwan. This herb, sometimes referred to as Fo-Ti or by its Latin name Polygonum multiflorum, is revered in Chinese medicine for its anti-aging and longevity-promoting effects. He Shou Wu means "black haired Mr. He" and is named after an elderly Chinese man who reportedly took the herb to restore his youth and vitality and saw the return of his black hair. This capacity to restore a person's natural hair color is one of its most famous attributes.

Hair color is produced by tiny hair pigment cells within hair follicles called melanocytes. Melanocytes manufacture a pigment called melanin that gives hair its color. The more melanin that is present, the darker the hair color. When the activity of these melanocytes declines they stop making these pigments, resulting in gray hair. Hydrogen peroxide is produced naturally in the body, but when there is an excessive build-up it interferes with melanin production. Most people are familiar with hydrogen peroxide being used externally on hair to lighten its appearance. Essentially this is what is happening internally, at the cellular level when hair turns gray. The body is lacking an ability to effectively break down and clear out excess hydrogen peroxide that is produced as a by-product of the body's metabolic processes.

Catalase is an enzyme produced by the body that works to break down and clear out excess hydrogen peroxide. As the body's production of catalase declines, less hydrogen peroxide is cleared out of the body, melanin production is reduced, and hair turns gray. Together with catalase, another free radical scavenging enzyme present in the body is Superoxide Dismutase (SOD). SOD is excellent at protecting cells against lipid peroxidation and DNA damage. SOD levels in the body can potentially be raised by taking He Shou Wu, perhaps indirectly through the herbs' effect on the liver and kidneys.

Traditional Chinese Medicine (TCM) states that a person's hair is a reflection of the strength of the kidneys. It is believed that weak kidney and liver blood are the underlying causes for gray hair and other signs of premature aging. He Shou Wu works on the liver and the kidneys to improve the quality of red blood cells and reduce the buildup of hepatic (liver) fat. This in turn stimulates blood circulation in the scalp, where nutrient delivery is improved, nourishing hair follicles and promoting the production of melanin.

Potency and quality are keys when consuming He Shou Wu. It should have been growing for at least 4 years and it needs to be properly prepared (by a qualified herbalist) to experience the full tonic effects. This is done by slicing the root shortly after harvesting and then boiling it in a soup of black beans. It can then be made into a powder suitable for mixing in smoothies, or it can also be taken in capsule or tincture form.

Resources:

Teeguarden, Ron. The Ancient Wisdom of the Chinese Tonic Herbs. New York, NY: Warner Books -1998.

http://www.msnbc.msn.com/id/29468796

http://altmedicine.about.com/od/her...

http://altmedicine.about.com/od/drc...

http://www.disabled-world.com/healt...

http://www.naturalnews.com/026786_H...

http://www.scientificamerican.com/a...

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