Archive for October, 2007
Two hours TV viewing doubles obesity
LONDON:
Children who watch telecasting more than two hours a twenty-four hours are twice as likely to
be obese and endure high blood pressure, a new study
says. Researchers in the US
found that children glued to the little silver screen for within two and four hours a day
are 2.5 contemporary times more likely to have got hypertension, which can ensue in heart
disease and shot in later life. That
Original post by Alex Smith
New genetic variant for prostate cancer
Two tiny genetic variations may supply the best clues yet for finding more precise ways to estimate prostate cancer risk and improve screening and early detection for men of African descent, report scientists from the University of Chicago and the Translational Genomics Research Institute, Phoenix, AZ, in the December 2007 issue of Genome Research, published early online……..
Original post by Heather Craven
The Carbohydrate Debate
To eat or not to eat carbohydrates. that is the question. There are good carbs and there are bad carbs. How can we tell the difference and how do we know what to eat?
The old way of classifying carbohydrates:
Complex Carbohydrates provide fiber, vitamins, minerals and energy. Some foods that contain complex carbohydrates are whole grain bread, legumes like peas and beans, pasta, rice, and starchy vegetables.
Simple Carbohydrates are broken down quickly to provide energy. Simple carbohydrates are found naturally in milk, fruits and vegetables. Simple carbs are also found in processed foods like syrup, soda, and refined sugar found in many processed baked goods.
In this way of classifying carbs, it is recommended that we limit our intake of simple carbs and get most of our carbohydrates from complex carbs.
The new way of classifying carbohydrates:
The Glycemic Index (GI) measures how quickly blood sugar rises after ingesting a food with carbohydrates. Eating a diet full of foods that have been rated with a high GI may contribute to an increased risk of diabetes and heart disease.
Highly processed or highly refined carbohydrates have been found to have a high GI - foods like white bread, white rice, white pasta, french fries and refined breakfast cereals.
Whole foods will have a lower GI - legumes, whole fruit, and whole grains like wheat, oats, barley, and brown rice.
However, there are exceptions to this rule. Many other factors influence the GI of a food. Fiber content, fat content, ripeness, and type of starch also affect the GI. Thus some foods like potatoes and bananas have a high GI.
Diets that advise you to eat a low amount of carbohydrates have gone part of the way to increase awareness of the differences of carbs. The Glycemic Index has also helped us to determine that all carbs are not created equal. Some kinds of carbohydrates help promote health, but others actually increase the risk for diseases like diabetes and coronary heart disease.
What should we eat?
The general rule is that highly processed carbs are not as good for us as natural carbs. How can we get away from highly refined foods - it’s everywhere you look!
Here are some techniques for buying food:
1. Educate yourself. learn to read the backs of packages of food and know the difference between a processed food and a natural food. (However, if it’s packaged in a box, bag, or can - chances are it’s processed.) 2. Go to the store with a list. 3. Do not go to the store hungry. 4. Do not go to fast food restaurants. instead try out diners or restaurants that boast home cooked meals. 5. Get your fruits and vegetables from farmers markets or farm stands whenever possible. Not only will you save money, you will also be getting better quality produce.
Read more about The Glycemic Index: http://www.hsph.harvard.edu/nutritionsource/carbohydrates.html
Need help counting your carbs? http://www.NutriCounter.com The NutriCounter is the right device for helping you monitor your carbohydrate intake. It stores and tracks nine nutrients including calories, total fat, saturated fat, protein, carbohydrates, sodium, cholesterol, sugar, and fiber. It’s available in Palm OS and Pocket PC software or as a hand held unit.
Renee Kennedy is the editor of the monthly ezine NutriCounter Update. Come and visit the NutriCounter web site at http://www.nutricounter.com/news.htm for an extensive selection of articles on health, nutrition and exercise.
Any Diet Plan Or Fat Loss Plan Should Require Prudence
Any fat loss or diet plan, together with low-carb programs like the initiation anatomy of the Atkins Diet will ensue in H2O loss during the first hebdomad or two. whether you’re on a fat loss system you’re under changeless onslaught - onslaught from the nutrient brigands all around you. It looks everyone is looking for that magic slug like that rapid fat loss secret that volition instantly cast additional
Original post by Alex Smith
Blocks bacterial communication system
In hopes of combating the growing scourge of antibiotic-resistant bacteria, in specific drug-resistant staph bacteria, a team of researchers from the Scripps Research Institute has designed a new type of vaccine that could one day be used in humans to block the onset of infection. The advantage of the new vaccine is that it would work not only on current bacterial resistant stains but plus would not induce the potential for new bacterial resistance considering, rather than killing bacterial cells, it blocks their communication system, preventing the shift from harmless to virulent, thus allowing the bodys natural defenses to combat the bacteria……..
Original post by Heather Craven
Vitamins For Good Skin
Skin attention is about protecting your tegument from the noxious personal effects of water, wind and sun. Healthy beautiful tegument is the end consequence of a well-hydrated tegument that is duly protected from the sun damage. Vitamins Type A - Greatest tegument benefits. It is a helpful lines and wrinkles. Vitamin Type A forestalls the sunbeams from causing any injury and Vitamin Degree
Original post by Alex Smith
Will Your Plan Lead To Permanent Weight Loss? How To Tell
This article summarizes what a plan must have to be able to result in long-term weight loss. If a plan fails in any one of these, any weight loss will be short-term and the individual will experience “yo-yo dieting”.
Several years ago, a colleague who had tried several weight loss plans, asked me to help her figure out why she wasn?t able to achieve permanent weight loss. After extensive research on how the body regulates weight and studying individuals who had succeeded in attaining long-term weigh loss, I concluded that there are four characteristics that a plan must have to result in long-term weight loss. If a plan fails in any one, it might create short-term weight loss but the pounds will come back and you will find yourself trying something else. At first glance, these factors might look straightforward and simple but I will present the science behind them and why they must be taken into account for you to succeed.
The four characteristics are:
1. The plan must avoid cravings 2. The plan must avoid hunger 3. The plan must call for increasing your activity level 4. It must be a plan you can live with for a long time
What are cravings? A craving is when your body pushes you to want a particular food ingredient. This can occur even when you are not hungry. When you finally give in and get the food, you almost always binge, that is, eat more than you would have if you did not have cravings for it.
What causes cravings? Your body needs 6 essential food ingredients to function properly. They are carbohydrates, fats, proteins, minerals, vitamins and water. If you deprive your body of any of this, it will create the sensation that will drive you to get it. The most easily identified example is when you deprive your body of water. You develop thirst. Thirst is the body craving for water.
Weight loss plans that tell you to cut out particular foods will always lead to cravings. It is this battle in your body to give it what it needs that creates conditions of discomfort and lead to most individuals ending the programs. There is an area of the brain that controls what and how much you eat and is responsible for creating cravings as a way for you to provide the body what it needs.
So, how do you avoid cravings? By eating all the required food ingredients. The key is that in all the food groups, there are ?good? types and ?not so good? types. You need to know the good types and eat only those. For example, with carbohydrates, the good types are the ones with low glycemic index (GI). GI is a measure of how fast a food increases the production of insulin. Insulin causes fat buildup. Simple sugars, potatoes and white bread are examples of high GI foods, while whole grains and vegetables have low GIs and therefore good for weight loss.
By understanding the concept of eating all the essential foods and dividing them into ?good? and ?not so good? foods, you will avoid cravings and overeating.
Next time we will discuss hunger and how successful plans avoid hunger.
About the Author
Dr. David Nganele empowers individuals with the knowledge to take help them take control of their health. His latest book is “How to choose a weight loss plan that will work for you”. Learn more at http://aboutdietplans.com.
