Category Archives: health & nutrition

Discovering 600 Carotenoids in Apricots.

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This tasty fruit originated from China more than 4,000 years ago and spread through the Middle East and Mediterranean in ancient times. Now it’s grown in Europe, Africa, Australia and America too.

This sweet and delicious treat is loaded with a variety of compounds that research has proved to fight infections, blindness and heart disease. Most of the health benefits of apricots are due to their
exceptionally diverse carotenoid content. Carotenoids are the pigments that color many of our favorite fruits and vegetables red, orange and yellow. They give a wide range of health protecting benefits in humans. Researchers have identified more than 600 different carotenoids, under which beta-carotene as one of the most powerful.

Support for the Heart
The unique mixture of healing compounds in apricots makes this fruit a powerful way to protect against heart disease.Apricots contain another carotenoid called hycopene, together with beta-carotene, they are potent in fighting against oxidation of low-density lypoprotein (LDL) cholesterol.
This is important because experts consider oxidized LDL as being an important factor in atherosclerosis,
which stiffens and narrow arteries, like the ones taking care of your heart supply.

A Japanese study by which 3,000 men and women were followed for nearly 12 years found that those with high levels of carotenoids, such as beta-carotene and hycopene, were less susceptible to die of cardiovascular disease.

Another study by which 73,000 American women were followed for 12 years, found that those which diets containing the highest levels of beta- and alpha-carotene had significantly lower risk of coronary
artery disease.

Powerful cancer protection
Besides tomatoes, in particular processed tomato products, which provide nearly 85% of the lycopene in American diets, apricots are another source of this carotenoid. Lycopene is one of the most potent
antioxidants that experts know about. It could help prevent cancer by protecting the DNA of your cells
from free-radical attacks. The antioxidant properties are also responsible for preventing atherosclerosis
involved in cardiovascular disease.

Researchers looked at the role lycopene in tomatoes plays in the protection of prostate cancer.
A meta-analysis – which synthesizes research results from a number of studies – found that men who ate a lot of cooked tomato products had 19% less risk of prostate cancer than men who seldom ate any tomato products. So what, you may ask, have this to do with apricots?

Researchers explain that the protective effects from tomatoes may come from other compounds in them.
Nevertheless, if you like the taste of apricots, the knowledge that the lycopene inside of them might be
helpful for fighting cancer, makes them even sweeter.

Source of Vitamin A
Eating apricots also provide you with plenty of vitamin A. (The body convert the beta-carotene into
vitamin A ). This nutrient is good for the eyes, and as is generally known, the eyes need all the help
they can get. Light passing through the eyes triggers the release of tissue-damaging free radicals.
Uncontrolled, these destructive oxygen molecules attack and damage the lenses of the eyes, opening up the change of getting cataracts. Free radicals can also attack the blood vessels supplying the central portions of the retinas, called the maculas. If the blood supply gets cut off, the result can be macular degeneration, which is the main cause of vision loss in older adults.

Vitamin A has proved to be a powerful protection against the damaging effects of free-radicals.
A study with more than 50,000 nurses proved that women who consumed the most vitamin A in their diet, reduced their risk of getting cataracts by more than one-third.
Three apricots provide 2,769 IU of vitamin A, which is 55% of the daily value for this vitamin.

High fiber content
When eating apricots with the skin, you can be assured to get a substantial amount of fiber.
High-fiber foods can help you lose weight, control high blood sugar, and lower cholesterol levels.
They are also essential for keeping your digestion healthy.

Three apricots contain 3 grams of fiber, or 12% of the Daily Value. Also, it’s at a minimal calorie cost of just 51 for all three.

To get the most out of apricots, eat them when they are still slightly firm. Apricots contain the most
nutrients when they are at their ripest. Once they get soft, these compounds quickly start to break down.

Watch the color.
Unlike most fruits, apricots can be yellow or orange and still be ripe.Both colors are acceptable when you’re trying to get the most healing benefits.

Store them carefully.
It’s important to keep apricots cool, to prevent them from getting overripe. Unless you’re going to eat them within a day or two, it’s best to store them in the fruit bin in the refrigerator, where you can keep them for about a week. It’s a good idea to store them in a plastic bag to avoid them picking up other smells from food or from the refrigerator itself.

According to Adel Kader, PhD, Professor of post-harvest physiology in the department of plant science at the University of California, you can also reap the benefits from apricots when they are dried or canned. According to the USDA, five fresh apricots contain 3,370 IU of vitamin A, and 1,915 micro grams of beta-carotene. A half cup of canned apricots contains 2,063 IU vitamin A, and 1,232 micro grams of beta-carotene.
And 10 dried apricots halves contain 1,261 IU of vitamin A and 757 micro grams of beta-carotene.

Make the Onion Family part of Your Family

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Onions and other members of the allium family – such as leeks,shallots, and scallions, contain dozens of compounds that provide protection from cancer, high blood pressure, heart disease, high cholesterol, and asthma. Flavonoids are the first family in onions which promote a healthy heart. I have written about these in my previous articles. Flavonoids are compounds with potent antioxidant powers to prevent the harmful action of free radicals.

One particular flavonoid called quercetin has proved to prevent heart disease in two ways.
Firstly, it helps to keep the dangerous low-density lipoprotein (LDL) type of cholesterol from oxidizing, a process that makes it stick to the lining of artery walls.
Secondly, it helps to prevent platelets in the blood from sticking together and forming harmful clots.

The second group of protective compounds in onions are those that make you cry: they are called the sulfur compounds.
According to experts, these compounds can raise your level of beneficial high-density lipoprotein (HDL) cholesterol, which help plaque from sticking to artery walls. At the same time, they can lower levels of dangerous blood fats, called triglycerides, which help to make blood thinner, while keeping your blood pressure normal.
You don’t need to eat a lot of onions to benefit from these protective compounds. All you need is just one medium onion, raw or cooked, a day.

Protection from Cancer
According to experts, onions may be a key player in cancer protection, especially cancers of the gastrointestinal tract.It’s the flavonoid called quercetin that stops the progression of tumors in the colons of animals, according to Michael J. Wargovich, PhD, professor of pathology and microbiology at the University of South Carolina School of Medicine.
This means that onions perform a double task in surpressing tumors, because the sulfur compounds also fight cancer.

In the Netherlands,researcher in a large study observed the diets of nearly 121,000 men and women.
They found that the more odoriferous bulbs these onion loving Dutch people included in their daily diets,the lower their risk of stomach cancer.

According to scientists, onions prevent cancer not only by putting the brakes on the development of tumors, but also by killing harmful bacteria that may start stomach cancer.

Onions have proved to protect against other forms of cancer as well. Researcher found, after studying a group of 471 men in China, that men who ate the largest number of onions had a much lower risk of prostate cancer.

Also, eating onions has proved to reduce the risk of cancers of the oral cavity and pharynx, esophageal cancer, colorectal cancer, breast cancer, and renal cell cancer in southern Europe.

The sulfur in onions helps protect against cancer by damaging cancer cells and slowing down their growth, according to the National Cancer Institute.

Researchers at the University of Cornell have discovered that four types of onion: shallots, western yellow, pungent yellow, and northern red, are filled with more ant-cancer compounds than other varieties.

Another advantage of the sulfur compounds in onions is that they inhibit the allergic, inflammatory response like that seen in asthma.
Although we need more research about the ability of onions to attack asthma, you can check the anti-inflammatory effect for yourself. The next time you get an insect bite or other type of minor inflammation on your skin, rub a cut onion on it.
This should help reduce the inflammation.

You only need to eat a few servings of onions a day to keep your breathing passages free and clear.Unlike some foods, where it’s just not conceivable that you could eat enough to produce a significant effect, you can with onions. If you like onions, you can consume them in pretty large quantities. And there is good evidence that you should.

A bundle of Benefits
Either you eat onions for good health or good taste, use onions plentiful. Scallions, shallots, and other allium vegetables not only contain the same sulfur compounds and flavonoids as there bigger brother, they also have a few of their own typical nutrients that can help protect against disease and boost your immunity.

Scallions, also called spring or green onions, are basicly just underdeveloped onions. But they contain more nutrients, in particular the B vitamin folate and vitamin C, than the adult ones.
Folate is essential for normal tissue growth and may protect against cancer, heart disease and birth defects.

Shallots, another member of the allium family, have their own benefits. Just one tablespoon of chopped shallots contains 600 IU of vitamin A, or 12% of the DV. This essential nutrient helps to keep your immune system strong and also guards against vision problems associated with aging, like cataracts and night blindness.

In order to get most nutrients from the onions, eat a variety of onions, like red and yellow onions and shallots, which contain more flavonoids than the white onions.

To keep your breath fresh, eat a spring of fresh parsley. This will help to neutralize the sulfur compounds before they turn bad breath.

A kitchen note.
A delicious way to enjoy onions is to put them on the grill. Put chunks of sweet onions on a skewer along with other vegetables, such as eggplant and squash, and grill them till they’re lightly browned and tender. Brush the onions and veggies with heart-healthy olive oil before putting them on the grill.

Protection against Cancer with Olive Oil

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When researchers started studying Greeks living on the island of Crete more than 40 years ago, they were amazed to find that although the traditional Greek diet is very high in fat, people had exceptional low rates of heart disease.
Olive oil plays a critical part in their diet and we would do well if we follow their example. Olive oil, which is made of crushed olives, not only appears to lower the risk of heart disease, it may reduce the risk of various forms of cancer as well.

Extra virgin olive oil (EVOO), long-known for its heart health benefits, has now been identified for its rapid destruction of cancer cells. While scientists have proven that the oleocanthal compound found in EVOO causes cell death in cancer cells, they have been unable to provide an explanation for this phenomenon until now. Paul Breslin, David Foster, and Onica LeGendre offer answers in their paper “(-)-Oleocanthal Rapidly and Selectively Induces Cancer Cell Death Via Lysosomal Membrane Permeabilization (LMP),” published in Molecular & Cellular Oncology.

In their recent study, the researchers discovered that the key to understanding the toxic effect of oleocantha in cancerous cells lies in its reaction with the lysosomes of the cell, where the cells store waste: the oleocantha ruptures the cancer cell lysosomes causing cell death within 30 minutes to an hour while leaving un-cancerous cells unharmed. This suggests that the lysosomal membranes of cancerous cells are weaker than those of uncancerous cells. Because of oleocantha’s targeted damage to cancer cells, it may prove an ideal option for therapeutic cancer treatment. Paul Breslin, co-author of the study, said “The mechanism of killing cancer cells and sparing healthy cells, lysosomal membrane permeabilization, has been hypothesized as a possible mechanism of effectively killing cancer cells and sparing healthy tissues but has never been realized before. Our realization of this makes this paper of particular therapeutic interest for cancer treatment.”

The study’s focus on the effect of oleocantha on cancerous and un-cancerous cells leads to larger implications about the health benefits of the Mediterranean diet, which is rich in EVOO. Breslin stated, “the Mediterranean diet is known to be associated with a reduced risk of many different kinds of cancer. Whereas the entire diet likely has many benefits, this study points directly to the olive oil phenolic, oleocanthal, as playing an especially important role in these observations. As more people turn to the Mediterranean diet as a healthy life option, oleocanthal is growing in its significance as a key active component of this diet.”

All fats, from butter and margarine to olive oil, contain almost the same number of calories. But they behave quite differently inside the body. Saturated fats, for example, which are found mainly in meats and dairy foods, are incredibly destructive, because the body can’t rid itself easily of harmful low-density lipoprotein (LDL) cholesterol. The kind that blocks arteries and raises the risk of heart disease.

Olive oil. However, is a monounsaturated fat, with no more than 2 grams of saturated fat per tablespoon. Olive oil is recommended by the American Heart Association for your food preparation. When you replace saturated fats in your diet with olive oil lowers LDL cholesterol while leaving the beneficial high-density lipoprotein (HDL) cholesterol alone.
Compared with butter, olive oil also gives us a feeling of being more satisfied. The olive oil-loving Greeks eat very little butter or margarine. Additionally, their main meals usually consists of vegetables and legumes instead of meats.
So even though they use a lot of olive oil, they get very little saturated fat. Olive oil helps to prevent many cancers by protecting the cells in your body from oxidation.

Extra-virgin olive oil may also help lower the risk of rheumatoid arthritis, according to a Greek study, published in the American Journal of Clinical Nutrition. Experts believe extra-virgin olive oil reduces the risk of rheumatoid arthritis because of its anti-inflammatory effects. One study found that olive oil is similar to ibuprofen in reducing inflammation.
Besides the monounsaturated fat in olive oil , it also contains other disease-fighting compounds that can prevent damage in the arteries before it starts.

Several of the compounds in olive oil , like polyphenols, are powerful antioxidants. This means that they are able to destroy free radicals before they can do damage.This results in keeping your arteries clear when you use olive oil.
Although olive oil is best known for protecting the heart, research suggests that it may also protect the breasts as well . In a study involving more than 2,300 women, researchers from the Harvard School of Public Health in Greece found that women who used olive oil more than once a day, had 25% lower risk of breast cancer compared with those who use it less often.
As a matter of fact, Greece women are much less likely to die from breast cancer than are American women.

Olive oil is rich in vitamin E, which has proved to stop cellular damage that can lead to cancer.And of course, the same polyphenols that help prevent free radicals from damaging the heart may play a role in preventing cancer as well. All types of olive oils are rich in monounsaturated fats, but not all have equal amounts of disease fighting polyphenols.
Some olive oils are quite rare and exquisitely flavored and priced. Others are much more affordable. Many cooks keep two (or more) kinds of olive oil in the kitchen – a gourmet oil for drizzling on salads or pastas and a heartier oil to use for cooking.

Extra-virgin is the Cadillac of olive oils. It’s usually used as a flavoring oil and not for cooking. When you buy extra-virgin olive oil, look at the color. The deeper the color, the more intense the flavor. This type of oil is made from the first pressing of perfectly ripe olives, which leaves the polyphenols in and the bitter acids out.
Although it’s a little bit more expensive, studies have shown that it’s worth your money to buy extra-virgin olive oil. Researchers in Spain asked 24 men to use refined olive oil for 3 months and extra-virgin olive oil for 3 months.
They found that the antioxidants in extra-virgin olive oil kept their LDL or bad cholesterol from oxidizing and slowed the
formation of plaque in the arteries, but the refined oil didn’t offer this protection.
Pure (also called virgin) olive oil is paler than extra-virgin and has a milder flavor. It’s usually used for low- to medium heat frying.

Light olive oil is often used by people who wants the heart-healthy benefits of mono- unsaturated fats but don’t want the strong olive taste. It endures heat well, so you can use it for high-heat frying.

Store it cool.
If you don’t use a lot of olive oil, it tends to go bad on the shelf. It gives up both its good taste and also its protective compounds. To keep olive oil fresh, store it in the refrigerator or another dark, cool place. When you bring it back to room temperature, it will quickly restore it’s nature. Or look for an olive oil that comes in a dark bottle to keep the light from damaging it’s benefits. And buy only what you need within 2 months to prevent the oil of deterioration and tasting stale.

Following a Low-Fat Diet for Good Health

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The subject of my last article was: low-carb diets. Another way to reduce weight is to follow a low-fat diet. It has been proven during the last few decades that reducing the amount of saturated fat in your body is one of the best things you can do for your health.

Fatty foods will significantly increase your risk of heart disease, diabetes, high blood pressure, certain types of cancer, and many other conditions. Today,66% of Americans are overweight or obese and the rate of obesity has more than doubled to 32%, with most of the increase did happen during the past
20 years.

Reducing the total calorie intake is the key to losing weight. And to eat less fat is the easiest way to do that. One gram of fat delivers 9 calories, which is more than twice as many as the same amount of protein or carbohydrate. Also, our body likes fat. It’s easier to store calories from fat than from other sources.

In one study, Danish researchers found that those who reduced the amount of fat in their diets from 39% to 28% of total calories and increased their intake of carbohydrates were able to lose an average of 9 pounds in just 12 weeks. In addition, people who stuck to lower-fat diets were able to keep the weight off long after the study ended.

According to research, another advantage of reducing fat from your diet is that it can increase your general sense of well-being. In a study of more than 550 women, researchers at the Fred Hutchinson Cancer Research Center in Seattle, found that when the women cut their daily fat intake in half from 40% to 20% of total calories – they felt more vigorous, less anxious, and less depressed than they had when they were eating their former diets.

Heart Health
Fat in your diet often goes to your arteries. There is a direct link between the amount of fat in your diet and your risk for heart disease. This is particularly true of saturated fat. The dangerous type that can clog your arteries and we find mainly in meats, full-fat dairy products,, and snack foods. Research has shown that eating a diet low in saturated fat is the best way to lower this risk.

You don’t have to go on an extremely low fat diet to get the benefits. Even reducing the amount of saturated fat in your diet just a little bit can lead to a reduction in cholesterol levels.

Cancer Protection
Making the switch to a low-fat diet offers great protection against many diseases, including cancer. Researchers at the University of Benin in Nigeria found that when laboratory animals were fed high-fat diets, they began producing enzymes that led to cancerous changes in their colons in just three weeks.

What works in the laboratory can also be applied in real life.In a study of 450 women, researchers in the department of epidemiology and public health at Yale University School of Medicine found that cutting just 10 grams off saturated fat a day – the equivalent of switching from two glasses of whole milk to the same amount of fat-free milk – could reduce the risk of ovarian cancer by 20%.

A low-fat diet is protective not only because of what it doesn’t contain but also because of what it does. When you cut back on fats, you generally eat more fruits, vegetables, whole grains and legumes. all of which have been shown to keep us healthier, says JoAnn Manson, MD, professor of women’s health at Brigham and Women’s Hospital in Boston.

Good for the Eyes
To close it of, eating a low-fat diet may also protect you against macular degeneration. Which is the leading cause of vision loss in older adults. In a survey of more than 2000 people, researchers from the University of Wisconsin in Madison found that those who reported getting the most saturated fat had 80% higher risk of getting macular degeneration than those getting the least.

Starting your Low-fat Diet
If you want to start reducing the amount of fat in your diet, it’s not always easy to know where to begin. Firstly, you have to find out how much fat you’re actually getting each day. Ideally, you should get between 25% and 30% of your total calories from fat.

For example, suppose you normally get 2000 calories per day. When you’re following a low-fat diet, no more than 600 of your total calories should come from fat. This will adds up to 67 grams of fat per day.

Don’t let lowering your fat intake to 30% discourage you! This is a reasonable amount of fat to go into your diet. According to Lalita Kaul, PhD, a national spokesperson for the American Dietetic Association and professor of nutrition at the Medical School of Howard University in Washington D.C. Eating low fat means: avoiding fried foods, forgoing rich, fatty restaurant meals for home-cooked fare, and searching for tasty low-fat recipes with which to replace
some of your higher-fat favorites. Reach for a Lean Cuisine meal or a Lean Pocket when you’re looking for at-home convenience.

Probably the easiest way to keep track of your daily fat intake is reading food labels.They are based on a 2000-calorie diet. So you can look at foods which are 30% or below. To avoid partially hydrogenated oils, look for a spread that says “zero trans fat” on the label. And avoid cookies and other baked goods and snack foods that contain trans fats.Trans fats are now required to be listed on nutrition labels along with total and saturated fat.If you are dining out or buy foods that don’t have labels, you can buy a nutrition reference guide in a bookstore or supermarket.

As mentioned before, the most dangerous type of fat to watch out for is saturated fat, which is found in animal foods like meat, butter, cheese and eggs, and some plant sources such as coconut oil, palm oil, tropical oils and cocoa butter.The same foods that are high in saturated fat are also high in cholesterol. So when you decrease one, you automatically decrease the other.

The American Heart Association recommends that we should get less than 7% of our total calories from saturated fat,partly by choosing fat free or low-fat milk and leaner cuts of meat, like sirloin or top round.

Enjoy the Good Fats in Moderation
Generally, you should reduce all kind of fats in your diet. Although monounsaturated and polyunsaturated fat are not bad,you should eat them in moderation, because they contain as many calories as bad fats. They are found in vegetable and seed oils, such as olive,sesame, and safflower oils, and in nuts and seeds. They have been shown to actually lower cholesterol and may help prevent it from sticking to artery walls.

The fat found in fish, omega-3 fatty acids, has been shown to reduce clotting and inflammation in the arteries, which can significantly reduce the risk of heart disease and stroke. You don’t have to eat a lot of fish to get the benefits.
When you’re following a low fat diet, having two fish meals a week will go a long way toward keeping your arteries in the swim.

Low Carbohydrate Diets to Lose Weight

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Our body needs carbohydrates, but to lose weight, we can cut down on carbohydrates.
Especially the refined and processed carbs we find in white bread, white flour, white pasta, white rice and many snack foods.

The USDA changed the old food pyramid and replaced it with one that emphasizes whole grains over refined carbohydrates. In the mean time, Americans are trying to lose those extra pounds. In the US about 45% of women and 30% of men are trying to slim down.

A low-fat diet is one way to drop the pounds, but today, many Americans – one-third of those who are trying to lose weight – are cutting the number of carbs they eat in order to slim down. And many find it easier to jump-start weight loss on a low-carb diet.

How carbohydrates work
To much of our food we eat today contains too much refined carbohydrates, and that can wreak havoc in our bodies and causes weight gain.

All carbohydrates, which include fruits, vegetables, pasta, grains and bread contain sugar. When you eat refined or processed carbohydrates, your body will quickly convert the sugar into glucose. When you’ve eaten a large amount at one time, your body produces more glucose than it needs, and the excess is stored as fat.

Unrefined carbohydrates, such as whole grains, beans and whole fruits and vegetables, contain fiber that helps your body absorb the food more slowly which results in less being stored as fat.

The hormone that transports glucose into the cells is insulin. When the body can’t handle the glucose in the blood any more, it results in type 2 diabetes.

Most people will have an insulin response to carbohydrates that causes to gain weight easily when we eat too many of the wrong type of carbohydrates. The rest of us are genetically blessed and can eat what they want without gaining weight.

One reason low-carb diets seems to work is that it keeps away the hunger feeling longer than low-fat diets. Eating more protein and controlling blood sugar levels help you feel fuller. Besides having a positive effect on blood sugar levels, low-carb diets also proved to lower the risk off heart disease.

An even better benefit of eating fewer carbs is a flatter stomach. Insulin causes fat to be stored in the belly, and belly fat is related to heart disease and diabetes. When you eat a diet that controls your insulin level, you will get a slimmer middle.

What is the minimum level?
We can’t leave out carbohydrates all together, because we need carbohydrates for our brain. Otherwise we lose concentration, we feel fatigued, and we experience mood swings.

The Institute of Medicine in Washington, D.C., which sets the daily intake of nutrients, advises getting 130 grams of carbohydrates daily. Americans are usually getting double or triple that amount.

The type of carbohydrate you eat is just as important as the amount. That is the reason why Americans are the fattest nation in the world. They are eating the wrong type of carbohydrates in the wrong amount.

The following guide lines will help you to choose the right carbs in the right amount to lose weight.
Limit your meals to 500 calories or less. Eating more than 500 calories in one meal will create an insulin response in the body that leads to weight gain.

Select Low-GI foods.
To lose weight and avoid type 2 diabetes, it’s better to select foods with a low glycemic index, because they create a gradual rise in blood sugar. Choose artichokes, peppers, apples, old-fashioned oatmeal, and kidney beans. Intermediate-GI foods include sweet corn, rice, and beets. Foods that have a high GI and that will make your blood sugar spike fast include: bagels, french fries, and mashed potatoes.

Look for lean cuts of meat
London broil, top round, sirloin, and T-bone steaks are good options for a low-carb diet. Pair the steak with low-GI sides, like baked sweet potato and broccoli rabe, and you have a perfect low-carb dinner.

Eat the way Mother Nature intended
Fat wouldn’t stand a change if we avoided processed foods and ate only the carbohydrates that Mother Nature gave us, such as fruits, vegetables and whole grains. Mother Nature never made white rice or white pasta. So choose brown rice, whole-wheat pasta and bread and other whole grains, such as barley and oats.

Top your meal with a glass of wine or beer
Wine has only 2 to 3 grams of carbohydrates in a glass. Some experts believed beer contained maltose, a sugar with the highest GI, but they’ve recently discovered that the brewing process eliminates the maltose. Twelve ounces of light beer actually only contains 6 grams of carbs while a can of regular beer carries about 13 grams of carbs.

Avocados – No longer a Forbidden Fruit

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The well known characteristics of fruit, which is light, low-calorie, and fat free, does not apply to the avocado. An avocado contains a lot of calories -360 or more. And it is also one of the few fruits with a measurable fat content, about 30 gr. each. That’s almost half the daily recommended amount for an adult.

If you have doubts about the fact that a food that contains so much fat could be good for you, ask a dietitian. He will tell you that adding some avocado to your diet, could actually improve your health.

Avocados have high folate and potassium content. They are also rich in fiber and monounsaturated fat, both are important for people who are concerned about diabetes and heart health.

A favorite part of a Diabetes Diet
People with diabetes have always been told to eat more carbohydrates and cut back on fat. In general that’s good advice, but it hasn’t to be the best advice for everyone.

Doctors have discovered that when some people with diabetes eat a lot of carbohydrates, they tend to develop high levels of triglycerides, a type of blood fat that may contribute to heart disease. However, when people replace some of those carbohydrates with fat that’s found in avocados, the dangerous fats in the bloodstream tend to decline.

The monounsaturated fat in avocados are called oleic acid. They have found that this type of monounsaturated fat control fat levels in the body and help control diabetes.

Scientists in Mexico put 16 women with diabetes on a relatively high fat diet, with about 40% of calories coming from fat. Most of the fat coming from avocados. The result was a 20% drop in triglycerides. Women on a higher carbohydrate plan, by contrast, had only a 7% drop in triglycerides. Someone on a 2000-calorie-a-day diet might be advised to eat 33 gr of monounsaturated fat. You can get about 20 gr. from just one avocado.

Lowering High Cholesterol
Apart from people with diabetes, people with high cholesterol levels can also benefit from
the oleic acid in avocados.

In Mexico, where guacamole is considered almost a food group, researchers compared the effects of two low-fat diets. The diets were the same, except that one included avocados.
While both lowered levels of dangerous low density lipoprotein (LDL) cholesterol, the aocado diet raised levels healthy high-density lipoprotein, (HDL)cholesterol, while slightly lowering triglycerides.

Avocados also help in another way to lower bad cholesterol. They contain large amounts of fiber, Fiber adds bulk to the stool, causing it with the cholesterol it contains, to be excreted from the body quicker. One avocado contains more fiber than a bran muffin-10 gr or 40% of the Daily Value for fiber.

Support the Heart
Avocados are also a rich source of potassium. Half an avocado provides 548 mgr of potassium. 16% of the DV for this mineral. That’s more than you’d get from a medium banana or a cup of orange juice. Studies prove that people with a potassium rich diet, like avocados, have a significantly lower risk of high blood pressure and related diseases like heart attack and stroke.

In addition, some research has shown that oleic acid can reduce markers of inflammation in your body. Inflammation plays an important role in the development of artery-clogging atherosclerosis.

Rich in Folate
Another benefit from avocado is that it’s rich in folate, a B vitamin that helps prevent the threatening birth defects of the brain & spine. Many women don’t get enough folate in their diets, but avocados can go a long way towards fixing that problem. One avocado contains 114 micro grams of folate, which is 28% of the recommended Daily Value, or nearly 20% of the 600 micro grams that pregnant women need daily.

Minerals for your Bones
Avocado can help you to keep your bones healthy. A cup of mashed avocado contains 120 mgr of phosphorus, which is 12% of the DV. This mineral is a major component for your bones and teeth, and having plenty of phosphorus on hand also helps your body produce energy from the foods you eat.

Zinc for Good Nutrition
You’ll also find 1.47 mgr of zinc swimming in the green depth in a cup of mashed avocado.
That’s just under 10% of the DV. Zinc conducts countless activities in your body.
The mineral helps keep your immune system working properly, for example, and plays a role in wound healing.

Zinc also aids in your senses of smell and taste, which are necessary to be able to enjoy the food you eat.

Shopping for Avocados
If you live in the US, get your avocados from Florida. They provide all the nutrients without all the fat. They have about 2//3 of the calories and half the fat of Hass avocados. The best time to buy avocados is between November and March.
They may have one-third the fat of those picked in September or October.

Warning for Drug Users
People who are taking warfarin should take care when eating avocados. Researchers in Israel found that eating between one half and one avocado could make the drug work less efficient. While the effects didn’t last long,- when people stopped eating avocados,the drug started working better again – this could be dangerous for some people. So, if you’re taking warfarin,check with your doctor before adding avocados to your meals.

Help them ripen
Like bananas, avocados ripen better off the tree, so they are picked and sold unripe.
Once you get them home, leave them on the counter for several days until the fruit is
slightly soft. Or if you’re in a hurry toeat them, place them in apaper bag with an apple
or banana to soften. Never place hard avocados in the refrigerator, then they will ripen
too slowly.

How to Overcome Menopausal Problems

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Menopause can be a time of great exuberance for many women. To feel a sudden sense of freedom is natural with concerns about pregnancy, unfettered by monthly periods, or the anxiety of starting a career, As though the rest of your life is truly your own.

Anthropologist Margaret Mead, who did some of her most exciting work when she was well past her fifties,says: “There is no more creative force in the world than the menopausal woman with zest,”.

Nevertheless, the body does undergo some physical changes during menopause that can take the zest out of the best. Some of the symptoms many women experience around this time are hot flashes, mood swings, and insomnia. Many women ( and their doctors ) assumed for years that the discomfort of menopause was an inevitable part of the process. But it doesn’t have to be that way.
Many of the problems of menopause can be controlled or even eliminated by eating the right foods, says Isaac Schiff, MD. Chief of obstetrics and gynecology at Massachusetts General Hospital in Boston and author of Menopause.

Diet is more important than ever now that many women worry about the risk of treating their menopausal symptoms with hormone replacement therapy (HRT).

Shifts of hormonal production
As a woman approaches menopause, her ovaries begin to produce less of the female hormones estrogen and progesterone. At some point, the production of these hormones begin to be so little that menstrual periods stop, and the physical problems, such as hot flashes and mood swings begin.

Some of the long-term changes in the body caused by low hormone levels, are even more serious.Estrogen, for example, regulates a woman’s cholesterol levels. When estrogen production goes down, cholesterol rises. Which causes many women to have the risk of heart disease, after they have passed menopause. Estrogen also plays a role in keeping a woman’s bones full of calcium. When estrogen levels drop, the bones lose calcium at a very fast rate. Unless women take care to get extra calcium in their diets, their bones become thin and weak, a condition called osteoporosis.

“Getting enough calcium before, during and after menopause is one of the most important things a woman can do to prevent possibly disastrous bone fractures”, says Dr. Utian.

Here soy foods can make a difference, because there is some evidence that the phytoestrogens in soy play an active role in helping bones keep their calcium. Holding on to calcium is important because many women don’t get anywhere near enough
of this important mineral. on average, women between ages 20 and 50 get about 600 mg per day, and women past menopause get only about 500 mg per day.

Scientist at the National Institutes of Health recommend that women in their childbearing years get at least 1000 mg of calcium per day. Women past menopause should aim for 1,500 mg per day.

Most women can get plenty of calcium from their diets. For example, 1 cup of fat-free milk contains 302 mg of calcium, or 30% of the Daily Value (DV). An 8-ounce serving of yogurt has 415 mg or 41% of the DV, and 3 ounces of salmon has 181 mg, or 18% of the DV.

For years, many women replaced their estrogen levels with synthetic hormones,thinking
it was a cure for everything, from hot flashes to high cholesterol. But in 2002, new research
found that the hormones may actually increase the risk of heart disease, which led the
National Institutes of Health and the American Heart Association to advice women not
to take HRT to lower cholesterol or prevent a heart attack.

according to the Nurses’ Health Study, postmenopausal women who have had a heart
attack or have been diagnosed with heart disease and have been on HRT for less than
a year have a 25% higher risk of another heart attack or dying from heart disease than
similar women who never have been on hormone therapy.

Although HRT still has advantages, such as protecting bones and easing problems in
menopause, many women are looking for alternatives, and they;re finding them in their
own kitchens. Even women who do take HRT may find that making small adjustments
to their diet will give them additional relief.

Protection from Soy Food
Since many of the problems of menopause are caused by low levels of estrogen,
it makes sense that replacing some of the estrogen will make women healthier.
Scientists have found that certain foods – most importantly, soy foods such as tofu and
tempeh – contain large amounts of phytoestrogens, plant compounds that act very much
like the natural hormone.

In Asian countries, where women eat a lot of soy foods, only about 16% have problems
with menopausal discomfort. In fact, there isn’t even a word in Japanese for “hot flash”.

“Of course it’s always better to reach for the food, rather than the supplement”, says
Mary Jane Minkin, MD, clinical professor of obstetrics and gynecology at Yale
University School of Medicine and author of A Woman’s Guide to Menopause and
Perimenopause. Dr Minkin recommends getting two servings of soy a day, such as
a glass of soy milk and a serving of tofu. Or you could have a bowl of miso soup,
which is flavored with a condiment made from soybeans and salt.

Soy is also very important for protecting the heart, since a woman’s risk for heart disease rises after menopause. Research has shown that eating more soy foods can help bring down cholesterol levels and the risk for heart disease.

Of course, when you’re eating more soy foods, you’re automatically eating less saturated
fat, and this can also help keep cholesterol levels down. “Women approaching menopause
and those who are already menopausal, should concentrate on having the heart-healthiest
diet,” adds Wulf H. Utian, MD, PhD, chairman of the department of reproductive biology
at Case Western Reserve University in Cleveland. “It’s one of the most important issues
they face because of menopause.”

For an alternative to soybeans,you can try eating black beans to reduce your hot flashes.
They contain about the same amount of phytoestrogens, and they can be cooked into great-tasting soups or sprinkled into salads.

Feel better with Flaxseed
In addition to soy, it’s a good idea to add flaxseed to your diet, Dr. Minkin says.
Flaxseed is also a phytoestrogen that help relief hot flashes and sleep problems, the two
complains Dr. Mirkin hears the most often from her patients going through menopause.
Flaxseed also contains a large amount of lignans that may have antioxidant properties.
which means they’ll help menopausal women fight cancer.
Of all the plant foods that contain lignans, flaxseed contains the most, at least 75 times
more than other foods.

Add a tablespoon of ground flaxseed to your cereal or on top of your salads, or bake it
into bread or muffins.You don’t need a lot of flaxseed to get the benefits, Dr Minkin add.

Herbal Relief
Dr. Minkin has found that taking 20 mg of the herb black cohosh helps her patients with menopausal problems. Because the United States doesn’t regulate herbal products, she recommend buying the German brand Remifemin. Herbal products are regulated in Germany, and you’ll know that you’re actually getting what’s on the label.

While the jury is still out on whether or not black cohosh is an effective treatment for menopausal symptoms, it wouldn’t hurt to try the herb and see if it works for you.

Turn down the Heat
There are some classic triggers for hot flashes. Here’s how to avoid them and stay cool.
Pass on hot foods. When it comes to temperatures and spiciness, hot foods are likely
to bring on a hot flash, DR. Minkin says. It’s a good idea to avoid hot beverages like hot
soup or coffee. The same goes for spicy foods, such as Chinese or Mexican food.

Avoid red wine If you’re going to drink, keep in mind that red wine is a classic trigger
of hot flashes, says DR. Minkin. White wine isn’t as bad, so it may be a better choice.

Dress for indulgences.
If you really want to indulge in a spicy meal or drink a glass of red wine, prepare for
a hot flash by dressing in layers. Wear a cardigan over something light so you can take
off the top layer and cool off, Dr. Minkin suggests. If you’re at a restaurant, you may
look for a table near a cool air vent or ask to sit away from the hot kitchen.

Doctor’s Advice
Menopausal symptoms such as hot flashes and sleep problems are certainly bothersome,
but they’re small potatoes compared with the higher risk of breast cancer and
cardiovascular disease menopausal women face, says Jay Kenney PhD. RD, director
of nutrition research and educator at the Prilikin Longevity Center and Spa in Aventura,
Florida.

Luckily, doing all of the things that protec you from cancer and heart disease will also
help with your menopausal symptoms, so add some soybeans to your diet, and eat
more whole grains, fruits and vegetables, and legumes.
“The more the merrier,” he says. “You can certainly eat beans everyday.
Have chili one day, black beans soup the next, a salad with garbanzo beans the next.

Health benefits from the Deep Waters

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Americans have wisely reduced their fat intake for many years, but there is one type of fat you do well to get more off and that’s the fat from fish: omega-3 fatty acids. This omega-3 benefits the fish to keep warm when it comes in cold water and humans benefit from it because it promotes better health.

Eskimo’s diet consists mainly of fish and this is the reason why only a few have heart disease.
Similar benefits have been noticed by fish eaters around the world, they simply have less change to die from heart disease.
However, there is compelling evidence from research that the oils in fish may do far more than protecting the heart.

A team of scientists at the Harvard School of Public Health reported that overall mortality was 17% lower among people, who ate fish twice a week, than people who ate little or no seafood.

The main reason for these protective effects is the ability of omega-3 to reduce inflammation. When we eat lots of processed foods, like cookies, crackers, and fast food, we get a lot of omega-6 fatty acids, which increase inflammation. If we don’t get enough omega-3 in our diet to counteract the effects of omega-6, we’re in a constant state of inflammation.
And inflammation put us at risk for a whole host of conditions, including heart disease, overweight, and even depression We should get a ratio of 4:1 omega-6 to omega-3, but most people get an estimated 15 to 20:1. So we are way out of balance with omega-3.

The omega-3’s in fish seems to work by reducing the body’s production of inflammatory prostaglandins, leukotrienes and thromboxane, naturally occurring compounds, that in large amounts, may cause blood vessels to constrict, while elevating blood pressure. These compounds also may promote unwanted blood clotting in the bloodstream, which can lead to heart disease.

The ability of omega-3 to prevent clotting is very important. Clots that form in the bloodstream can block the flow of blood to the heart and brain, possibly causing heart attacks or strokes. Also, the oil in fish appears to raise levels of high-density lipoprotein cholesterol, that helps to keep fatty sludge from depositing in the arteries.

Research shows that fish can offer particular benefits to people who have already had one heart attack. When they have two fish meals per week they may reduce their chances of getting a second, more severe heart attack.

The oil in fish also appears to help keeping the heart beating in a healthy rhythm. This is important because potentially serious heartbeat irragularitise, called arrhythmias, may lead to cardiac arrest, in which the heart stops beating totally.
There is increasing evidence that omega-3 in fish somehow fortify the heart muscle and keep it beating regularly.

The American Heart Association recommends that all adults eat fish at least twice a week. However, the AHA also notes that some fish, specially big and older types, may contain mercury, PCB’s, dioxins and other environmental contaminants.

The benefits and risks of eating fish depends on a person’s stage of life. Children, and pregnant and breastfeeding women should follow FDA guidelines to avoid mercury contaminated fish. Fish with the highest possibility of having mercury contamination are sharks, swordfish, king mackerel, and tilefish. Eating a variety of types of fish will help minimize any potentially adverse effects due to environmental pollutants.

Cancer Protection
Nutritionist have been advising us for a long time to eat less fat from meat and dairy products, to minimize the risk of certain type of cancers. But the fat in fish is a healthy exception. There is strong evidence that the omega-3 in fish protects against breast and colorectal cancers.

Fish protects against cancer the same way as it helps to prevent heart disease – by reducing the body’s production of prostaglandins. In large amounts, prostaglandins act as tumor promoters – that means, they encourage cancer tumors to grow.

Improved lung function
You wouldn’t think that eating fish could improve breathing difficulties caused by smoking, but that’s exactly what researchers have found. Fish consumption have been linked to better lung function in adults.

There is only so much that the occasional tuna steak can do to protect you from developing lung disease if you smoke. But if you’re trying to quit or if you live with someone who smokes, eating fish is a good way to reduce the damage.
If you smoke, you’re under big time oxidative stress, which will increase inflammation. Omega-3 in fish helps to protect cell walls, which will reduce oxidative stress. Plus, omega-3 will help your nerves and therefore lower your anxiety level, a big thing for people who are trying to quite smoking.

Multiple Protection
There are two more reasons why you should get more fish in your diet. In one study, researchers looked at the fish eating habits of more than 8,700 expectant moms in Denmark. They found that the more fish the women ate, the less likely they were
to deliver pre-mature babies, and babies with a low birth weight.

Researchers speculate that the omega-3’s in fish prevent preterm delivery by helping to promote blood flow through the placenta, allowing the fetus to get more nutrients. In addition, by blocking the effect of protaglandins, which are responsible for initiating uterine contractions, omega-3’s may help prevent early labors and deliveries.

The omega-3 in fish also protects against autoimmune diseases, such as rheumatoid arthritis, and help prevent dementia and Alzheimer’s disease. In addition, two studies have shown that taking fish oil in addition to 45 minutes exercising, 3 times per week, lead to a less body fat, suggesting that fish oil may also promote weight loss.

Choose Salmon
All fish provide some omega-3, but salmon is without doubt the best choice. A 3-ounce serving of king salmon provides 3 gram of omega-3. The more deeply colored the salmon, the more omega-3 it provides. As a rule of thumb, the more expensive varieties of salmon usually have the most omega-3

Ignore farm-raised varieties.
Farm-raised fish are often fed with grains, instead of their natural diets, which effects their body fat. When they are fat omega-6 in the grains, they become sources of omega-6 fats.

Shop for variety.
Besides salmon, spanish mackerel, tuna, sardines, anchovies, fresh whitefish and herring also are good sources.

Buy in cans
One of the easiest way to get more omega-3 is to buy a can of water-packed chunk light tuna (avoid albacore, which has been linked to mercury ).

Save microwaving
When using conventional methods, the high cooking temperatures can destroy nearly half the omega-3 in fish. Microwaving has little effect on these beneficial oils and is therefore a good cooking choice to get the most benefits from your fish.

Preventing of Memory Problems

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Many researchers have discovered that when people are low in certain nutrients, their mental performance drops. Many people are fine as long as they meet their nutritional needs. Even not getting enough water can cause the mind to get fuzzy.
The thirst mechanism slows down as we get older, as a result, we’re not always aware right away that we need water. However, not all memory problems are caused by your diet, but when nothing else is wrong it may be what you eat that is slowing you down.

Vitamin B for the Brain
The vitamin B complex are probably the most essential nutrients to keep your mind sharp. Your body needs the B vitamins to transform food into mental energy and to manufacture and repair brain tissue. “Deficiencies in thiamin, niacin and vitamin B6 and B12 can all cause mental dysfunction”, says Vernon Mark, MD, author of Reversing Memory Loss.
In fact, pellagra, a niacin deficiency, used to be a leading cause of admissions into mental hospitals,” he explains.
Research has shown that when children are given 5 mg thiamin instead of the Daily Value of 1.5 mg, they achieve remarkeble higher scores when they are given tests of mental functioning, Dr. Mark adds.

Today, many cereals, breads and pastas are enriched with thiamin and niacin, so that most people are getting enough of these vitamins. Niacin deficiencies have become extremely rare, especially in this country. But in older people or those who frequently drink alcohol, levels of thiamin can drop low enough to cause memory problems, says Dr. Mark.

The easiest way to make sure you get enough brain-boosting B vitamins is to eat foods that contain enriched grains. One cup of enriched spaghetti, for example, has 0.3 mg of thiamin, or 20% of the Daily Value (DV), and 2 mg of niacin, or 10% of the DV.
Meat is also a good source for getting these nutrients. Three ounces of pork tenderloin,
for example, provide 0.8 mg of thiamin, 53% of the DV, while 3 ounces of chicken breast deliver 12 mg or 60% of the DV for niacin.

As we get older, it’s not so easy to get additional amounts of vitamin B6 and B12, because it’s harder for the body to absorb them. After the age of 55, it’s common to be low in these vitamins, because the lining of the stomach is changing.
When you get older, it’s a good idea to get more than the DV of both of these nutrients.
Vitamin B6 is abundant in baked potatoes, bananas, chickpeas, and turkey.
One baked potato provides 0.4 mg of vitamin B6, 20% of the DV. and one banana provide 0.7 mg or 35% of the DV. For vitamin B12, meat and shellfish are good choices.

Maintaining the flow to the brain
In order to avoid memory problems there should be sufficient blood flow to the brain.
When adequate blood flow is not maintained, the brain and memory begin to perform poorly.
The lack of blood to the brain is often caused by the same problem that leads to heart disease and stroke: a buildup of cholesterol and fat in the arteries.
This condition is not only preventable through diet, it is even at least partially reversible.
The primary cause of cardiovascular disease – clogged arteries in the heart and the brain – is too much saturated fat in the diet. Keep your intake of saturated fat low by cooking with small amounts of liquid oils, such as olive or canola oil. instead of margarine or butter and by minimizing your intake of fatty foods, such as full-fat mayonnaise, rich desserts and fatty meats.

Getting plenty of fruits and vegetables is also important. Fruits and vegetables are packed with antioxidants, compounds that block the effects of harmful oxygen molecules called free radicals.This is important because when free radicals damage the harmful low-density lipoprotein (LDL) cholesterol, it becomes stickier and more likely to stick to artery walls.

Studies have shown that antioxidants in fruits and vegetables can help prevent Alzheimer’s disease. In 2002, researchers studied nearly 5,500 people and found that those who ate diets rich in antioxidants, vitamin C and E, lowered their risk of developing Alzheimer’s disease.Citrus fruits, kiwifruit, sprouts, broccoli, and cabbage are packed with vitamin C. While whole grains, nuts, milk and egg yolks contain vitamin E.

The combination of reducing fat in your diet and eating plenty of fruits and vegetables will help to keep your arteries clear, including those leading to your brain. In fact, it may even help restore blood flow through arteries that have already begun to close up.

Coffee can Improve Memory Function
It’s not without reason that millions of Americans jump start their day with steaming cups of coffee. The caffeine in coffee has been shown to improve mental functioning, including memory.

In one study, Dutch researchers used a chemical to block short-term memory in
16 healthy people. They found that giving these people 250 milligrams of caffeine –
about the amount of 3 cups of coffee – quickly restored their powers of recall.
However,too much coffee can be bad, if only the java buzz wears off within 6 to 8 hrs.
For some people, at least, the after-coffee slump can result in mental fogginess.

Everyone has different reactions to caffeine. For people who rarely drink coffee,
having a cup or two can definitely improve performance and memory.
But if you drink coffee throughout the day, you quickly build up tolerance and you
won’t get the same benefits. In fact, too much caffeine can make you jittery and
reduce your concentration.

Don’t kill your brain cells
“Killing brain cells is not the best way to get a high score in the memory department.
Yet that’s exactly what many of .us do to our grey matter every day. Alcohol is
drinking too much alcohol can cause a significant decrease in memory function.”
In fact, even small amounts of alcohol can damage cells in the brain responsible
for memory.

Many doctors recommend abstaining from alcohol all together to keep your mind
at its sharpest.At the very least, it’s a good idea to limit yourself to one or two drinks –
meaning 12 ounces of beer, 5 ounces of wine or 11/2 ounces of liquor – a day.
When you do drink, choose red wine. It contains resveratrol, a compound that may
keep your brain young.

Optimal Diet for your Brain
You can’t prevent Alzheimer’s disease and dementia altogether, but you can keep
them at bay longer with a heart-healthy diet that focuses on the nutrients that have been
found to be critical for brain function and aging.

Aim for a body mass index of 23 to 25
Being overweight increases your risk for diabetes, metabolic syndrome, and hypertension,
which leads to vascular disease and brain damage.

Choose Dairy
Eat one serving of low-fat, low-sugar dairy once a day, such as milk, plain yogurt,
cottage cheese or ricotta cheese.Epideemiologie studies show that people who drink milk
are less likely to develop Alzheimer’s disease.

Toast to a young brain
Drink one glass of red wine or 4 ounces of purple grape juice or pomegranate juice a day.
They contain resveratrol, a compound that doctors believe activates a gene that is
associated with longevity.

Buy berries
When you eat one cup of berries a day, it gives your brain resveratrol, and other flavoniods, that strengthens your resistance against the development of chronic diseases associated with aging.

Drink some juice
Drink 8 ounces of fruit juice high in vitamin C daily. Three times a week, substitute a glass of vegetable juice that you buy or make on your own for the fruit juice.
Antioxidants and other compounds in those juices help protect the brain from dementia.

Include fish oil in your diet.
Omega-3 fatty acids are powerful agents for a healthy heart and arteries.
When you eat oily cold water fish such as sardines or mackerel you will ensure that you get enough omega-3. You can also substitute with 2,000 to 3,000 mg of fish oil or flaxseed oil per day.Walnuts are also rich in omega-3. Eating 8 to 10 walnuts per day or using walnut oil in your salads of darrk green vegetables will help protect your brain.

Drink green tea every day.
Green tea is rich in antioxidants and has proved to reduce the risk of dementia.
Experts recommend drinking one to two cups a day.

Multivitamins
To include those in your diet is particularly important for older, inactive adults whose’s
calorie intake doesn’t supply the micronutrients that they need.
Choose a multivitamin without iron or reduced iron if yo ‘re not anemic or menstruating.

Consider supplementing with vitamin D
Vitamin D is a new shining start in the role of brain development and function and many
people are deficient without knowing it.
We get about 95% of our vitamin D from sunlight, but young people who work long
hours and eldery adults who are homebound often don’t get enough sunlight to fill their
vitamin D requirements.

Avoid omega-6 fats
The omega-6 fatty acids in corn- safflower- and sesame oils aren’t as healthy as
omega-3’s found in olivve and canola oil. So use those oils sparingly.

Nourish Your Brain
An overall brain-healthy diet is low in refined carbohydrates, (Found in sugars,
baked food, candy, and other sweets, for example), red meats and trans fats.
It’s high in fatty fish, poultry, soy protein, fruits, vegetables and legumes.

Kernels against Cancer

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Corn has been a stable food in America since ancient times. And meals made with corn dating back about 7,000 years. Corn is an excellent basic food source, and combined with other vegetables in the diet, it is a good source of protein, carbohydrates and vitamins.

Today, the United States is still one of the largest commercial growers of corn. But the humble food’s health benefits often get overlooked. It turns out that corn may offer a powerful contribution in the fight against cancer.

A research conducted at the University of Southern California in Los Angeles found that an orange-red carotenoid found in corn: beta-cryptoxanthin, was protective against lung cancer. The scientist found that men who ate the most food containing beta-cryptoxanthin had a 15 to 40% less change of getting lung cancer, compared with the men who ate the least.

Another research at the University of Maryland School of Medicine in Baltimore, found that a compound of fiber that is found in abundance in corn: inositol hexaphosphate, prevents the growth of colon cancer cells in test tubes. Researchers found that it stops the cancer cells from dividing.

Soluble Fiber
Corn contains soluble fiber, which binds with bile, a cholesterol-laden digestive fluid produced by the liver. Since soluble fiber isn’t readily absorbed by the body, it passes out in the stool, taking the cholesterol with it. It has the same potential as wheat bran and oat to lower cholesterol.

Low in Calories and Loaded with Nutrients
A great advantage of corn is that it provides a lot of energy while delivering a small number of calories – about 83 per serve.

Corn is an excellent source of thiamin, a B vitamin that’s essential to convert food into energy. An ear of corn provides 0.2 mg of thiamin, 13% of the Daily Value (DV) for this nutrient. And since fresh sweet corn consists primarily of simple and complex carbohydrates, it’s a superb energy source. It provides our energy needs without providing us with a lot of fat.The little fats in corn are polyunsaturated and monounsaturated fats, which are much healthier than the saturated fats found in meats and high-fat dairy foods.

How to buy and to prepare corn
Make sue it’s mature.
When you buy corn at the supermarket, look for corn that has full plump kernels. When it is at the optimum stage of maturity it contains most nutrients. To check if corn is ripe, puncture one of the kernels with your finger nail.
If the liquid that comes out of it is not milky-colored, the corn is either immature or over ripe and you should not buy it.

Get the whole kernel
No matter how diligent you are when eating corn on the cob, you invariable leave a lot behind. To get the most out of each kernel, you’re better off buying frozen or canned corn. Or you can cut the kernels from the cob with a knife. Unlike eating it right off the cob. You get more of the corn’s benefits by having a mechanical cut that takes the entire kernel off.

Buy it vacuum-packed.
While canned corn can be almost as nutritious as fresh, it loses some of it’s value when it’s packed in brine, a salty liquid that leaches nutrients from food during processing. Look for vacuum packed corn to get the most vitamins, which doesn’t contain brine. Corn that’s vacuum packed (you can read it on the label), usually comes in short, squat cans. Or choose frozen corn instead. Studies at the FDA showed that frozen corn is just as nutritious as fresh.

In the Kitchen
Corn on the cob is very easy to prepare. All you have to do is strip off the husk and corn silk, and steam the ears for a few minutes. Here are a few tips for maximum taste.

Don’t heat corn rapidly but cook it right away to avoid the sugar to turn into starch. Don’t use salt, this will draw moisture from the kernels,and makes them tough and hard to chew.

Strip the Kernels.
When you have a graving for fresh corn but don’t want to wrestle with the cob, just strip the kernels off. Hold the cob upright in a bowl. Using a sharp knife, slice downward, cutting away a few rows at the time. When all the kernels are removed, scrape the dull side of the blade down the sides of the cob to extract the sweet, milky juice.