Diet, Cognitive Ability May Play Role in Heart Disease

(HealthDay News) -- Seniors who eat plenty of fruits and vegetables and who have good cognitive function are much less likely to die from heart disease than those who have poorer cognitive function and eat fewer fruits and vegetables, a new study has found.
Cognitive function refers to the ability to think, remember, plan and organize information.
Researchers at the Drexel University School of Public Health in Philadelphia analyzed diet and cognitive data on 4,879 people (3,101 women and 1,778 men), age 70 and older, who took part in the U.S. Longitudinal Study of Aging. The participants were followed for an average of seven years. Read more...

Immunice for Immune Support

More Evidence Healthy Living Brings Long Life

People who adopt four healthy behaviors -- never smoking, regular exercise, eating well and maintaining a healthy weight -- can dramatically reduce their likelihood for chronic disease and an early death, a new study confirms. Read more

Sticking with Diet and Exercise

A: The main thing is to know how much better you'll feel if you stay fit and eat right; you'll be healthy and energetic! Of course, there are days when I overeat and don't exercise. But the next day, I'm back on track. Don't let it go too many days without getting back on track.... Read more

The Good Stuff That's in Organics

You probably buy organic to get less of the stuff that's bad for you -- like pesticides. But organic foods may have . . . Read more.

Cherry-Enriched Diet Cut Heart Risks in Rats

(HealthDay News) -- Call it the "tart heart-smart diet."

New research ties eating tart cherries to lowering cholesterol, reducing inflammation and cutting one's body weight and fat -- all major risk factors for heart disease.

This latest study, scheduled to be presented by University of Michigan researchers at the American Dietetic Association annual meeting, in Chicago, reached these conclusions after feeding whole tart cherry powder to obese rats.

After 12 weeks, the rats had 14 percent less body fat while maintaining lean muscle mass, compared to other rats who ate the same foods minus the cherry powder. The rats eating cherries also lost significant amounts of body weight -- notably a loss of "belly" fat, a known risk for heart disease, according to the American Heart Association.

The rats eating a cherry-enriched diet also dropped their total cholesterol levels by about 11 percent. Levels of two known markers of inflammation linked to increased risk for heart disease also dropped by 31 percent to 40 percent.

"Heart disease is the number one killer of Americans today, so it's important we continue researching ways people can improve their diet to help reduce key risk factors," study co-author Dr. Steven F. Bolling, a cardiac surgeon at the University of Michigan Cardiovascular Center, said in a news release from the study's sponsor, the Cherry Marketing Institute. "We know excess body fat increases the risk for heart disease. This research gives us one more support point suggesting that diet changes, such as including cherries, could potentially lower heart disease risk."

Researchers said the animal study is encouraging and will lead to further clinical studies in humans to explore the link between diet, weight, inflammation and lowering heart disease risk.

Tart cherries, often sold as dried, frozen or juice, contain powerful antioxidants known as anthocyanins. In addition to providing the fruit with its rich red color, studies suggest these plant compounds may be responsible for the fruit's health benefits.

More information
The National Cancer Institute has more about the health benefits of antioxidants.

Eating to Boost Your Brainpower

Eating to Boost Your Brainpower - Eat well, think well: It turns out that the Romans were definitely on the right track with their famous saying mens sana in corpore sano (a healthy mind in a healthy body).... Read more

What You Need to Know About Intestinal Gas

DAVID MARKS, MD: Hi, and welcome to our webcast. I'm Dr. David Marks. Today we're talking about gas. While it's often very embarrassing, it's a common complaint in doctors' offices. What exactly causes gas? And what can you do to get over the discomfort of gas? Joining us today are two experts.... Read more

How humans are not physically created to eat meat

Although some historians and anthropologists say that man is historically omnivorous, our anatomical equipment ­ teeth, jaws, and digestive system ­ favors a fleshless diet. The American Dietetic Association notes that "most of mankind for most of human history has lived on vegetarian or near-vegetarian diets."

And much of the world still lives that way. Even on most industrialized countries, the love affair with meat is less than a hundred years old. It started with the refrigerator car and the twentieth-century consumer society. But even with the twentieth century, man's body hasn't adapted to eating meat. The prominent Swedish scientist Karl von Linne states, "Man's structure, external and internal, compared with that of the other animals, shows that fruit and succulent vegetables constitute his natural food." The chart below compares the anatomy of man with that of carnivorous and herbivorous animals.

When you look at the comparison between herbivores and humans, we compare much more closely to herbivores than meat eating animals. Humans are clearly not designed to digest and ingest meat. Continue Reading >>

Eat All You Want: But Exercise … A Lot

The Amish diet is high in fat, calories and sugar, but a new study shows that you can eat that way and not get fat. Not even when you have a copy - or two! - of a gene that predisposes you to obesity. Read more...

Eating Out with Allergies

Don't let food sensitivities stop you from eating out! It's possible to enjoy your favorite foods in restaurants and keep to your diet with a few friendly precautions. more...

Are You Losing Your Mind?

Are you drinking carbonated water or sugary beverages? (This would include fruit juices, exotic fruit drinks and energy drinks with or without caffeine.) If you are, you are risking losing your mind!

Sugary acidic beverages are part of the American way of life, but five or more cans a day may raise the risk of lightheadedness, muddle thinking, dizziness, cold hands, cold feet, forgetfulness, foggy thinking, memory loss, and Alzheimer's dis-ease, according to a new study by the American Society for Biochemistry and Molecular Biology.

The research team, using mice genetically predisposed to develop Alzheimer's-like symptoms, added a 10 percent solution of acidic sugar water to the diet of half the mice being tested. Over 25 weeks, the acidic sugar-water mice gained 17 percent more weight than the controls. They also developed insulin resistance and had a higher cholesterol count.

When tested for mental function, the acidic sugar-water mice scored lower on tests for memory retention and learning ability. Upon examination of their brains, they showed more than twice the amyloid acidic plaque deposits found in the controls. In the brains of humans with Alzheimer's, beta-amyloids are the sticky acidic proteins that form acid plaque deposits. A prior study in 2006 also connected obesity with Alzheimer's.

The researchers were not sure whether Alzheimer's symptoms were due to the acid sugar water itself or to the combination of more advanced acidic conditions like diabetes and obesity, which are known Alzheimer's risk factors. They said, however, that the study highlights the "potential risk of sugary beverages."
The amount of acid sugar water fed to the mice is roughly equivalent to humans drinking five cans of soda a day. The researchers said, "Although since mice have a higher metabolism, it may actually take less sugar intake in humans."

According to Dr. Robert O. Young, a research scientist at the pH Miracle Living Center, "all sugary beverages are acidic and will compromise the alkaline design of the human body, leading to sickness and dis-ease. When you add carbonic acid with the sugary beverage found in all carbonated water or soda drinks you might as well plan on Alzheimer's symptoms unless you die from a heart attack first. To experience a heart attack, stroke, cancer or Alzheimer's sooner in life just add caffeine with your carbonated sugary drink.

The important thing to remember here (no pun intended) is no one gets Alzheimer's, heart attack, strokes, or cancer - you have to do it with your lifestyle and dietary choices. A healthy and fit body is all about personal choices! Therefore, the way to health, energy and fitness, throughout life, is to make alkaline lifestyle and dietary choices. If you follow this simple advise you will never get sick and you will never die from cancer, heart disease, stroke, or end up losing your mind."

Raw for 30 Days new trailer

The Importance of Eating 12 Servings Daily of Fruit and Vegetables

Decades of research have shown that diets derived from plants (antioxidant/electron rich fruit and vegetables) have unrivaled acidic or cancerous- fighting powers. There is a pH Miracle secret that will allow you to maximize your exposure to the miracle antioxidant/electron rich substances in alkaline plants.

The problem is that all of these cancerous inhibitors or antioxidants/electrons are locked inside sealed compartments within alkalizing fruits and vegetables.
Every compartment is a cell, but unlike mammalian cells, each is enveloped in a casing of cellulose. Unfortunately, the human digestive tract or better said, alkaline buffering system will not and does not possess the capacity of breaking down these tough shells.

Why?

Because the digestive system is not meant to digest food!
It was designed perfectly to alkalize food! As a result, unless you break cell membranes with your teeth, you absorb little or none of your food's antioxidant/ electron nutrients.

Fortunately, there are several solutions to this dilemma.
Chewing mechanically shatters most of the shells or membranes, but studies have shown that eating raw alkaline fruit and vegetables yields only about 30% of their nutrients since most people do not chew fruit and vegetables until they are a fine liquid mush.
Boiling also releases the antioxidant/electron nutrients, but most are destroyed or evaporated by the intense heat, while some are lost in the water in which they are cooked. Lightly steaming, low heat dehydration, or cooking using waterless cookware, like Salad Master, fruit and vegetables preserves over 95% of their antioxidant/electron rich nutrients.

The another method -- which I prefer -- is to juice or puree fresh alkaline fruit and vegetables in a juicer or high-speed blender. I use a brand for juicing called Green Power and a brand for blending or pureeing called a Vita Mix. When you juice, blend or liquefy alkaline fruit and vegetables in a press juicer or a high-speed blender, over 99% of the antioxidant/electron rich nutrients are released for internal absorption and utilization in the body.

Many studies have shown that you must eat at least ten to twelve servings of alkaline fruit and vegetables a day to achieve maximum antioxidant/electron nutritional effectiveness. For those over age 55, it's twelve servings. That's a lot of alkaline fruit and vegetables. A serving is a cup of loose vegetables, such as leafy greens like spinach, and half a cup of more solid antioxidant/electron rich fruit and vegetables, like avocado, cucumber or broccoli.
The reason you have to eat so many is that most people are absorbing only 30% of the nutrients because of congestion or damage to the root system or small intestine with acidic foods like animal protein and dairy. But by putting the antioxidant/ electron rich fruit and vegetables in a juicer or blender, you can consume a much larger volume and still get the full antioxidant/electron rich benefit while detoxing and healing the small bowel. That's three benefits in one application.

To make it even easier to get your 12 servings of antioxidant/electron rich fruit and vegetables I created a 28 ro 1 concentration of antioxidant/electron rich fruit and vegetable powder called Young pHorever pHruit and pHolage. It takes up to two pounds of alkaline, antioxidant/electron rich fruit and vegetables to make 1 ounce of highly concentrated pHruit and pHolage powder. You can then add this to your juiced or pureed fruit and vegetable drinks or sprinkle it on your food, or you can just mix it in your purified water and drink your fruit and vegetables. I have also put the concentrated fruit and vegetable powder in capsules for easy ingestion and assimilation.

Most people have to develop a taste for concentrated fruit and vegetable powders and fresh juiced or pureed fruit and vegetable drinks. I love them all. But don't make the mistake of using only high sugar fruit like banana or high sugar vegetables like carrots in your mix. Remember -- both are highly acidic and contain concentrated amounts of sugar, and you will recall that all sugars are acidic to the blood and tissues and can cause cancerous conditions.

Of course, all fruit and vegetables should be cleansed thoroughly in a vegetable wash to remove pesticides and herbicides. That is why I have created a fruit and vegetable wash called Young pHorever puripHy.

One major benefit which may be perceived as a problem with drinking antioxidant/electron rich fruit and vegetables, they can start a lower bowel detox.
Initially, some people new to this practice will not tolerate the high concentration of cleansing antioxidant, electrons and fiber. That is why I suggest supplementing a magnesium oxide and sodium bicarbonate supplement to flush and clean the alimentary canal system or alkaline buffering system. There are two Young pHoreer products for cleansing and detoxing the alimentary canal.
The first product is called Young pHorever pHlush, which contains magnesium oxide for cleasing the alimentary canal and the second product is called pHour salts for re-establishng the alkaline design of the alimentary canal. Both of these products contain specific mineral salts that are all naturally occurring in the body.

These products will help to cleanse the alimentary canal creating an environment which is better suited to absorb the antioxidant/electron rich fruit and vegetable powders, juices or purees.