A nutritional compound may provide protection against skin cancer from inside out, unlike sunscreens. A recently published study in Free Radical Biology and Medicine has revealed that researchers at the University Of Arizona College Of Pharmacy have come across a compound, bixin, in natural food additive annatto, which prevents cancer cell formation and skin damage from UV radiation in mice.
Moreover, UK’s NHS has approved a new drug to treat advanced skin cancer cases. Researchers have confirmed that patients taking the drug Nivolumab, also known as Opdivo, survive much longer than when on traditional chemotherapy. The one-year survival rate for Nivolumab was 73 percent whereas that of chemotherapy was only 42 percent.
In the new study, Georg Wondrak, PhD, associate professor, and Donna Zhang, PhD, professor, both members of the University of Arizona Cancer Center believe that in future, bixin can be valuable in preventing and treating human skin cancer.
The researchers injected mice with bixin and exposed them to UV radiation. Similarly, un-injected mice were also exposed. It was seen that mice injected with bixin experienced much less severe skin damage caused by the radiation.
Bixin is bright reddish orange in colour and is found in annatto, which is a natural condiment and food colouring substance. Annatto is derived from the achiote fruit seeds. Annatto has been a very common latin American ingredient for cooking since pre-Columbian era. Annatto is also known as achiote.
As per Dr. Wondrak, this discovery is unique as bixin is not like a sunscreen applied to the skin but a nutritional factor. It prevents sun damage by inducing cells to produce protective antioxidants and repair factors.
Moreover, the compound bixin does not kill skin cancer cells but prevents them from forming altogether. The research is truly compelling as it deals with a commonly consumed food substance.
According to EurekAlert, there is another important point that is good news. As bixin is a safe food additive and approved by the Food and Drug Administration, it would require fewer testing to apply on humans. It would be highly interesting to see whether the compound prevents UV skin damage and skin cancer in humans.
From: http://www.msn.com/
Saturday, January 30, 2016
Thursday, January 28, 2016
Leafy vegetables may lower glaucoma risk
People who eat more green leafy vegetables, a good source of nitrate, may significantly decrease their risk of developing glaucoma, according to a large study.
Based on long-term data for more than 100,000 U.S. adults, those who consumed the most nitrate – mostly from green vegetables like kale and spinach – were 21 percent less likely than those who ate the least nitrate to develop open-angle glaucoma by the time they were in their 60s and 70s.
Open-angle glaucoma, which affects about 1 percent of the U.S. population, usually starts with loss of vision at the periphery due to fluid build-up and optic nerve damage.
Impaired blood flow is implicated in the condition, the study team points out in JAMA Ophthalmology, and nitrates can be converted in the body to nitric oxide, which improves blood flow.
“Nitric oxide signaling is important for maintaining optimal blood flow, and some evidence suggests that it may also be important for keeping eye pressure low,” said lead author Jae H. Kang of Brigham and Women’s Hospital and Harvard Medical School in Boston.
The researchers used data on more than 63,000 women followed from 1984 to 2012 in the Nurses’ Health Study, and more than 41,000 men in the Health Professionals Follow-up Study from 1986 to 2012.
The participants were over age 40 at the beginning of the study period, had no open-angle glaucoma to start with, reported regular eye exams and completed dietary questionnaires including how often they ate green leafy vegetables like iceberg and romaine lettuces, kale, mustard greens, chard or spinach.
Based on these questionnaires, researchers calculated intakes of nitrate and of various groups of foods. They found that dark leafy greens were the biggest source of the nutrient, contributing 57 percent of the nitrate in the participants’ diets.
The men and women were divided into five groups by their intake of greens and of nitrate, ranging from an average of one-third serving of leafy greens (80 milligrams nitrate) per day for the lowest-level consumers to an average one and a half servings of greens (240 milligrams nitrate) per day on the high end.
By 2012, there were a total of 1,483 cases of open-angle glaucoma diagnosed.
Risk differences based on nitrate consumption were very similar to those based on leafy-vegetable consumption.
People who ate the most leafy greens were 18 percent less likely than those who consumed the least greens to develop any form of open-angle glaucoma, and 48 percent less likely to develop the so-called paracentral form of the disease, which is particularly associated with blood flow, the authors note.
In the study, people who consumed more nitrate also had higher consumption of other nutrients, exercised more, smoked less and were leaner, but the authors adjusted for these factors when calculating the risk differences linked to nitrate and greens.
“The pro of increasing one’s dietary nitrate intake is that, by far, vegetables are the biggest source of dietary nitrate, and vegetables are part of a healthy diet,” Kang told Reuters Health by email. “Higher dietary nitrate intake has been linked to lower blood pressure, better blood circulation and better athletic performance.”
But some people, like those with kidney stones or those taking warfarin to prevent blood clots, need to avoid foods like spinach, kale and collard greens, Kang cautioned.
Glaucoma is a “silent” disease and usually does not cause symptoms or visual complaints until late in its development. African Americans and the elderly are at increased risk of glaucoma.
“This is the first study to evaluate dietary nitrate in relation to glaucoma, so this study does not establish cause and effect relations,” Kang said. “However, for overall health, increased consumption of vegetables, including green leafy vegetables, is important – only about 20 to 30 percent of adults meet the daily recommendation put forth in the U.S. dietary guidelines of 2 to 3.5 cups of vegetables per day.”
From: http://www.msn.com/
Based on long-term data for more than 100,000 U.S. adults, those who consumed the most nitrate – mostly from green vegetables like kale and spinach – were 21 percent less likely than those who ate the least nitrate to develop open-angle glaucoma by the time they were in their 60s and 70s.
Open-angle glaucoma, which affects about 1 percent of the U.S. population, usually starts with loss of vision at the periphery due to fluid build-up and optic nerve damage.
Impaired blood flow is implicated in the condition, the study team points out in JAMA Ophthalmology, and nitrates can be converted in the body to nitric oxide, which improves blood flow.
“Nitric oxide signaling is important for maintaining optimal blood flow, and some evidence suggests that it may also be important for keeping eye pressure low,” said lead author Jae H. Kang of Brigham and Women’s Hospital and Harvard Medical School in Boston.
The researchers used data on more than 63,000 women followed from 1984 to 2012 in the Nurses’ Health Study, and more than 41,000 men in the Health Professionals Follow-up Study from 1986 to 2012.
The participants were over age 40 at the beginning of the study period, had no open-angle glaucoma to start with, reported regular eye exams and completed dietary questionnaires including how often they ate green leafy vegetables like iceberg and romaine lettuces, kale, mustard greens, chard or spinach.
Based on these questionnaires, researchers calculated intakes of nitrate and of various groups of foods. They found that dark leafy greens were the biggest source of the nutrient, contributing 57 percent of the nitrate in the participants’ diets.
The men and women were divided into five groups by their intake of greens and of nitrate, ranging from an average of one-third serving of leafy greens (80 milligrams nitrate) per day for the lowest-level consumers to an average one and a half servings of greens (240 milligrams nitrate) per day on the high end.
By 2012, there were a total of 1,483 cases of open-angle glaucoma diagnosed.
Risk differences based on nitrate consumption were very similar to those based on leafy-vegetable consumption.
People who ate the most leafy greens were 18 percent less likely than those who consumed the least greens to develop any form of open-angle glaucoma, and 48 percent less likely to develop the so-called paracentral form of the disease, which is particularly associated with blood flow, the authors note.
In the study, people who consumed more nitrate also had higher consumption of other nutrients, exercised more, smoked less and were leaner, but the authors adjusted for these factors when calculating the risk differences linked to nitrate and greens.
“The pro of increasing one’s dietary nitrate intake is that, by far, vegetables are the biggest source of dietary nitrate, and vegetables are part of a healthy diet,” Kang told Reuters Health by email. “Higher dietary nitrate intake has been linked to lower blood pressure, better blood circulation and better athletic performance.”
But some people, like those with kidney stones or those taking warfarin to prevent blood clots, need to avoid foods like spinach, kale and collard greens, Kang cautioned.
Glaucoma is a “silent” disease and usually does not cause symptoms or visual complaints until late in its development. African Americans and the elderly are at increased risk of glaucoma.
“This is the first study to evaluate dietary nitrate in relation to glaucoma, so this study does not establish cause and effect relations,” Kang said. “However, for overall health, increased consumption of vegetables, including green leafy vegetables, is important – only about 20 to 30 percent of adults meet the daily recommendation put forth in the U.S. dietary guidelines of 2 to 3.5 cups of vegetables per day.”
From: http://www.msn.com/
Aged garlic extract protects your heart
Garlic has once again been singled out for its health virtues by recent American research, published in the Journal of Nutrition. The study found that aged garlic extract supplements reduced the amount of dangerous plaque accumulated in the arteries, slowing the progression of heart disease.
The World Health Organization (WHO) recognizes the use of garlic as an adjuvant to the dietary management of hyperlipidemia (a high level of lipids in the blood), in the prevention of age-related vascular changes (atherosclerosis) and in mild cases of hypertension.
"This study is another demonstration of the benefits of this supplement in reducing the accumulation of soft plaque and preventing the formation of new plaque in the arteries, which can cause heart disease," said Matthew J. Budoff, a lead researcher at LA BioMed. This plaque is often rich in lipids (cholesterol). Over time, it obstructs blood vessels and restricts blood flow.
Causes include lifestyle factors (smoking, obesity, stress, lack of exercise, oral contraception, alcoholism), genetic factors (family history of stroke, being male, menopause), metabolic disease (high cholesterol, diabetes, gout) and high blood pressure.
The researchers studied 55 patients aged 40 to 75 diagnosed with metabolic conditions such as high blood pressure, obesity and cardiovascular risk factors. Participants were screened at the start of the study to measure coronary plaque volumes, as well as the volume of fat and calcium in their arteries. Then, over the course of a year, one group took a placebo while the other group was given a 2.4 mg dose of aged garlic extract per day.
One year later, the "garlic eaters" had slowed the total accumulation of plaque by 80%, reduced its density and seen plaque levels regress.
Other health benefits of garlic include antibacterial and antifungal properties, which can be useful in cases of gastroenteritis or fungal infections caused by candida albicans.
From: http://www.msn.com/
The World Health Organization (WHO) recognizes the use of garlic as an adjuvant to the dietary management of hyperlipidemia (a high level of lipids in the blood), in the prevention of age-related vascular changes (atherosclerosis) and in mild cases of hypertension.
"This study is another demonstration of the benefits of this supplement in reducing the accumulation of soft plaque and preventing the formation of new plaque in the arteries, which can cause heart disease," said Matthew J. Budoff, a lead researcher at LA BioMed. This plaque is often rich in lipids (cholesterol). Over time, it obstructs blood vessels and restricts blood flow.
Causes include lifestyle factors (smoking, obesity, stress, lack of exercise, oral contraception, alcoholism), genetic factors (family history of stroke, being male, menopause), metabolic disease (high cholesterol, diabetes, gout) and high blood pressure.
The researchers studied 55 patients aged 40 to 75 diagnosed with metabolic conditions such as high blood pressure, obesity and cardiovascular risk factors. Participants were screened at the start of the study to measure coronary plaque volumes, as well as the volume of fat and calcium in their arteries. Then, over the course of a year, one group took a placebo while the other group was given a 2.4 mg dose of aged garlic extract per day.
One year later, the "garlic eaters" had slowed the total accumulation of plaque by 80%, reduced its density and seen plaque levels regress.
Other health benefits of garlic include antibacterial and antifungal properties, which can be useful in cases of gastroenteritis or fungal infections caused by candida albicans.
From: http://www.msn.com/
Tuesday, December 8, 2015
Foods that will help remove body odor
Apples
An apple a day may help keep the doctor away, but it’s just as likely to encourage friends and colleagues to get a little closer as they are a powerful ally in the fight against bad breath. This due in part to to their natural detergent properties. Furthermore, when by biting into an apple, you’re pushing plaque away from your teeth as well as any food matter that could cause bacteria in the recesses of your mouth.
Citrus Fruits
“Citrus fruits like oranges, lemons, and pineapples are absorbed by the body and eliminate smells that are on our skin,” says Leah Kaufman, MS, RD, CDN of Leah Kaufman Nutrition. “The acids in these fruits cause water to flush throughout our body eliminating the smell and causing us to smell pleasant and fruity.” David Colbert, MD, a dermatologist and internist in New York City adds that “The acids in citrus fruits help flush water through your body. And because citrus also contains fiber, they move through your system slowly and flush out toxins that contribute to body odors.
Limes and Lemons
Packed with a good amount of vitamin C and electrolytes, lemons are also good for improving body odor according to Jim White. He explains that these zesty citrus fruits have a “high antioxidant capacity and help detox the body as they are strong, acidic, and have disinfectant abilities.” Some people go as far as using this bacteria-killing juice topically and swipe their pits with a lemon directly.
Rosemary
Work a little rosemary into your life, suggests Seth Santoro, a Los Angeles-based health and nutrition coach, food stylist and founder of The Life Chef. He says that, when it comes to nixing body odors, the herb can be really helpful. “Not only is this is a wonderful spice and a great treatment for skin, but it also helps annihilate body odor,” he says.
Fresh Herbs
“Fresh herbs like parsley, basil, and mint can help mask bad breath with the strong oils that they contain,” says Kaufman. She explains that the strong oils contained within them help to overpower nose-offending scents. “Try incorporating fresh herbs into your dinner or have a fruit salad with basil or mint for dessert to help combat the smells you may get from dinner,” she says. Sally Cram, DDS, a Washington, DC-based periodontist and spokesperson for the American Dental Association backs Kaufman up. “These herbs can act as a mouthwash to temporarily mask odors,” she says. It’s well worth remembering that chronic bad breath may be a sign of periodontal disease.
Ginger
Upset stomachs can lead to halitosis. While ginger great for settling the stomach, it also has the powerful effect of neutralizing bad breath. Pressed ginger combined with lemon juice and warm water creates a great rinse to keep the unpleasant odors at bay.
Fennel Seeds
A bad breath remedy in India is to chew on some fennel seeds. The act of doing so not only increases saliva that washes away bacteria from your mouth they also help neutralize offensive odors and aid digestion. But that’s not all: fennel oils have antibacterial properties as well, fighting germs that cause bad breath.
Green Tea
We’re already big fans of green tea because of the belly blasting catechins it contains but now we have even more reasons to love it: first off, green tea contains polyphenols. These are antioxidants that fight the growth of bacteria and also help reduce sulfur compounds that can improve breath. Green tea, like most teas, can stain teeth, however. Luckily, green tea extracts can be taken as a supplement, which have been proven to fight oral bacteria. While green tea is working on keeping your breath smelling fresh, brew up another, much larger batch and dunk your dogs in it. The tannic acids found in both green and black teas will help keep your feet dry, thus preventing the root of your foot odor problem: perspiration. As the tannins in tea are less drying than the acids in vinegar, you can try this remedy once a day.
Strawberries
Like many other fruits, strawberries are high in water content and therefore can prevent dry mouth. But that’s not all; their high vitamin C content helps to create an environment hostile to bacteria and germs in the mouth. It also speeds up the healing process in the mouth, and boosts your immune system, too.
Cardamom
Known as a great breath freshener, cardamom also permeates the body quickly, leaving behind a fresh aroma,” says Seth Santoro who adds that the spice is also good for your immune system
Melon
Bacteria cannot thrive in environments high in vitamin C and melons (along with berries and citrus fruits) can provide a good deal of it. Fruits also have a high water content, which hydrates the mouth and keeps bacteria at bay. Even more to smile about: Vitamin C also helps fight gingivitis, too.
Green Leafy Vegetables
Spinach, lettuce, and kale are great for your health and good for oral hygiene. They keep your internal pH levels balanced and alkaline levels low, which in turn help prevent dry mouth, another cause of bad breath. Green leafy vegetables also contain a high amount of chlorophyll that acts as a natural deodorizer.
From: https://sg.style.yahoo.com
Thursday, October 22, 2015
Foods that can help you live to 100
EGGS
EggsEggs are packed with proteins, vitamins and minerals. A large egg will only contain around 80 calories, but all nine essential amino acids, and will also be a rich source of iron and selenium.
GOAT’S MILK
Goat’s milkGoat’s milk is growing in popularity. The human digestive system can cope better with goat’s milk than cow’s, according to Delamere Dairy, which says that the fat in goat’s milk can be more easily broken down and that it is a good choice for small children and the elderly, or other groups of people who may have digestive difficulties.
FISH
FishFish has been renowned for years for its healthy properties. Obviously ‘fish’ is a wide category, but naturally oily fish like sardines and salmon, which are rich in omega-3 fatty acids and are a good source of many vitamins and minerals, are particularly good. Other healthy fish to look out for include trout, tuna and herring.
SWEET POTATO
Sweet potatoSweet potatoes contain barely any fat, plenty of fibre, and are a really versatile ingredient. You can use them to make wedges, fries, stews, and so much more. Just 100g of sweet potato will provide 120% of your RDA of vitamin A and a decent amount of potassium and manganese, which is necessary for a healthy metabolism.
WILD GREENS AND HERBS
Wild greens and herbsThese healthy foods can be found for free or easily grown and can add a ton of flavour to your meals. For example, rocket is a great source of vitamin C, and sorrel is flavoursome and adds both vitamin A and C to your meal.
TOFU
TofuTofu is made by coagulating soy milk into curds, which are then pressed into blocks. It’s fairly tasteless on its own, so a good marinade is key. It is low in calories compared to meat, as well as being low in fat. It’s also fairly filling so you don’t need too much of it to supply a satisfying portion.
WALNUTS
WalnutsAll nuts are a good source of nutrients, and walnuts in particular are a rich source of manganese and copper. Eating walnuts may also be good for your cardiovascular health, reducing the risk of blood clots, and research has shown that people eating a diet rich in the amino acid l-arginine (of which walnuts are a good source) are less likely to have a fatal heart attack.
BLACK BEANS
Black beansHigh in protein and fibre, black beans can easily be incorporated into dishes such as chilli con carne or black daal. These beans contain a high proportion of iron and calcium, and are naturally low in sodium but high in potassium and magnesium, which can help to reduce your blood pressure naturally.
SEAWEED
SeaweedWe may see more seaweed on our tables in the coming years, as people experiment with it following a growing awareness of its health benefits and culinary uses. Kelp and dulse are low in calories, packed with iron and vitamins A, E and C as well as riboflavin and niacin.
WILD RICE
Wild riceWild rice has less calories than white rice and is overall more nutrient-dense, though it’s also harder to find. It has more protein and fibre content, and has a more interesting, ‘rougher’ texture than the soft chewiness of white rice.
GARLIC
GarlicThough only used in relatively small amounts in cooking, garlic can be a great source of manganese, vitamins B6 and C, and copper. Garlic can help to reduce harmful cholesterol, but works best when raw when its flavour is most powerful. Cooked garlic may still have these benefits too though.
PRAWNS
PrawnsPrawns are a lean alternative to meat, containing less than 2g of fat per 100g and barely any calories. However, they contain plenty of protein and lots of beneficial minerals. They’re used in cuisines around the world, from the retro prawn cocktail in the UK to the famous curries of southeast Asia.
CHILLIES
ChilliesAn easy way to make food exciting, chillies give a burst hot of flavour which can liven up even the most boring of dishes. Just 25g of chilli peppers will provide more than 100% of your daily Vitamin C needs, so even a small amount used in cooking can make a big difference.
From: msn.com
Tuesday, September 1, 2015
Types of Oils that are healthy
Algae Oil
Best uses: With a light, delicate flavor and exceptionally high smoke point, algae oil is quite effective in allowing the flavors of food ingredients to shine through, making it ideal for sauteing and frying, as well as salad dressings.
Pros: Algae oil provides an unprecedented level of healthy monounsaturated fats and the lowest level of saturated fats in food oils. Monounsaturated fats may help to lower the risk of heart disease and stroke.
Cons: This type of oil can be tough to find, but due to demand for more sustainable oils, I predict we'll see algae oil in stores in the near future.
Almond Oil
Best uses: Typically, it's not recommended to heat almond oil (especially the cold-pressed kind) to high temperatures. Instead, you should treat it more as a finishing oil, adding it to a meal just before it's served. Because of its nutty, toasty flavor, almond oil is also ideal in salads, salad dressings and for baking cookies, cakes and muffins.
Pros: Almond oil is a good source of vitamin E, which is a powerful antioxidant that protects your body from free radicals, and may strengthen your immune system.
Cons: Are there any?
Avocado Oil
Best uses: With its high smoke point, avocado oil is ideal for frying and sauteing, but it also works well in salads and salad dressing because of its nutty flavor and buttery texture.
Pros: There is research to support that avocado oil may improve overall blood pressure.
Cons: If you're hoping it tastes like liquid avocado, you're out of luck.
Canola Oil
Best uses: With its neutral flavor and medium-high smoke point, canola oil is very versatile. It can be used for sauteing, stir-frying, grilling and baking.
Pros: Canola is the richest cooking oil source of alpha-linolenic acid, an essential omega-3 fat (essential in your diet, that is, because your body can't make it) that has been linked to heart health and lowering cholesterol.
Cons: A large amount of canola oil sold today is genetically engineered. If that's a concern for you – although it's not for me – choose a brand labeled "certified organic."
Coconut Oil
Best uses: Coconut oil is best for baking, and substitutes well for butter and shortening in recipes. It's also good for sauteing, but only if you like the coconut flavor.
Pros: A few studies looked at coconut oil and found the combination of fatty acids in coconut oil may improve the ratio of total cholesterol.
Cons: Coconut oil contains high levels of saturated fats, which may contribute to heart disease and high cholesterol. I recommend using it minimally.
Flaxseed Oil
Best uses: Flaxseed oil should not be heated. It's best used in salads, salad dressings or drizzled on cooked vegetables for extra flavor.
Pros: Flaxseed oil is a good source of omega-3 fatty acids. Studies have shown it may help lower blood pressure and have a protective effect on your heart.
Cons: Flaxseed oil can go rancid very quickly, so keep it in the refrigerator and use it within a few months of opening.
Grapeseed Oil
Best uses: Grapeseed oil has a fairly neutral flavor and a medium-high smoke point, which makes it good for sauteing, frying and salad dressings.
Pros: There is some research to suggest that grapeseed oil may lower blood pressure levels as well as overall heart rate.
Cons: Grapeseed oil can occasionally have dangerous levels of pollutants due to the drying process, which involves direct contact with combustion gases. Whenever possible, buy organic grapeseed oil, as this means it is produced without any chemical substances.
Olive Oil
Best uses: Olive oil can be used for sauteing over medium heat, but to really enjoy the flavor, it's best used as a dressing for salads, tossed in pastas or drizzled over soups or bread.
Pros: Olive oil is high in polyphenols, a type of antioxidant that helps to protect your cells from damage, and possesses anti-inflammatory properties. And, in addition to its heart-healthy monounsaturated fat content, there is some research that shows that olive oil's aroma may help to aid in satiety.
Cons: Not all olive oil is created equal. For optimal taste, you should buy extra virgin olive oil, which is not ideal for high-temperature cooking, and can get a little pricey.
From: http://www.msn.com/
Best uses: With a light, delicate flavor and exceptionally high smoke point, algae oil is quite effective in allowing the flavors of food ingredients to shine through, making it ideal for sauteing and frying, as well as salad dressings.
Pros: Algae oil provides an unprecedented level of healthy monounsaturated fats and the lowest level of saturated fats in food oils. Monounsaturated fats may help to lower the risk of heart disease and stroke.
Cons: This type of oil can be tough to find, but due to demand for more sustainable oils, I predict we'll see algae oil in stores in the near future.
Almond Oil
Best uses: Typically, it's not recommended to heat almond oil (especially the cold-pressed kind) to high temperatures. Instead, you should treat it more as a finishing oil, adding it to a meal just before it's served. Because of its nutty, toasty flavor, almond oil is also ideal in salads, salad dressings and for baking cookies, cakes and muffins.
Pros: Almond oil is a good source of vitamin E, which is a powerful antioxidant that protects your body from free radicals, and may strengthen your immune system.
Cons: Are there any?
Avocado Oil
Best uses: With its high smoke point, avocado oil is ideal for frying and sauteing, but it also works well in salads and salad dressing because of its nutty flavor and buttery texture.
Pros: There is research to support that avocado oil may improve overall blood pressure.
Cons: If you're hoping it tastes like liquid avocado, you're out of luck.
Canola Oil
Best uses: With its neutral flavor and medium-high smoke point, canola oil is very versatile. It can be used for sauteing, stir-frying, grilling and baking.
Pros: Canola is the richest cooking oil source of alpha-linolenic acid, an essential omega-3 fat (essential in your diet, that is, because your body can't make it) that has been linked to heart health and lowering cholesterol.
Cons: A large amount of canola oil sold today is genetically engineered. If that's a concern for you – although it's not for me – choose a brand labeled "certified organic."
Coconut Oil
Best uses: Coconut oil is best for baking, and substitutes well for butter and shortening in recipes. It's also good for sauteing, but only if you like the coconut flavor.
Pros: A few studies looked at coconut oil and found the combination of fatty acids in coconut oil may improve the ratio of total cholesterol.
Cons: Coconut oil contains high levels of saturated fats, which may contribute to heart disease and high cholesterol. I recommend using it minimally.
Flaxseed Oil
Best uses: Flaxseed oil should not be heated. It's best used in salads, salad dressings or drizzled on cooked vegetables for extra flavor.
Pros: Flaxseed oil is a good source of omega-3 fatty acids. Studies have shown it may help lower blood pressure and have a protective effect on your heart.
Cons: Flaxseed oil can go rancid very quickly, so keep it in the refrigerator and use it within a few months of opening.
Grapeseed Oil
Best uses: Grapeseed oil has a fairly neutral flavor and a medium-high smoke point, which makes it good for sauteing, frying and salad dressings.
Pros: There is some research to suggest that grapeseed oil may lower blood pressure levels as well as overall heart rate.
Cons: Grapeseed oil can occasionally have dangerous levels of pollutants due to the drying process, which involves direct contact with combustion gases. Whenever possible, buy organic grapeseed oil, as this means it is produced without any chemical substances.
Olive Oil
Best uses: Olive oil can be used for sauteing over medium heat, but to really enjoy the flavor, it's best used as a dressing for salads, tossed in pastas or drizzled over soups or bread.
Pros: Olive oil is high in polyphenols, a type of antioxidant that helps to protect your cells from damage, and possesses anti-inflammatory properties. And, in addition to its heart-healthy monounsaturated fat content, there is some research that shows that olive oil's aroma may help to aid in satiety.
Cons: Not all olive oil is created equal. For optimal taste, you should buy extra virgin olive oil, which is not ideal for high-temperature cooking, and can get a little pricey.
From: http://www.msn.com/
Saturday, August 29, 2015
Foods that can help us live longer
Dark chocolate is packed with flavonoids and antioxidants, both of which can reduce inflammation and help prevent blood clots.
Research shows that inflammation is associated with aging and age-related diseases, so anti-inflammatory foods may be a key to a longer life.
BROCCOLI
Cruciferous vegetables such as broccoli contain cancer-preventing chemicals like sulforaphane. In one study, broccoli-eaters were found to live longer than those who didn't include the veggie in their diets.
NUTS
A recent study found that eating just a handful of nuts every day could help extend a person's lifetime. Specifically, nut-munchers were found to be a a lower risk for dying from life-threatening disease like diabetes and cancer.
BEETS
These beauties are rich in a compound called betaine, which is are also linked with anti-inflammatory powers.
TOMATOES
This juicy fruit has long been associated with health. Americans eat a lot of tomatoes and tomato products, and that's a good thing: They've been shown to lower the risk of some cancers, cardiovascular disease and osteoporosis. Tomatoes are a good source of vitamin C and boast credible amounts of an antioxidant called Lycopene.
BERRIES
Strawberries, blueberries and the like provide sweet bursts of flavor and a powerful amount of antioxidants, which help protect against aging. Specifically, berries contain an antioxidant called anthocyanin that supports brain function and muscle retention.
OLIVE OIL
The Mediterranean diet, in which olive oil is the star, has been highlighted as one of the world's healthiest ways of eating. This oil's healthy fats have been found to help combat age-related cognitive decline.
SALMON
Eaten however you like it, whether that's in sushi or on a bagel, this fish is rich in omega 3 fatty acids. They have been shown to protect against cognitive decline and reduce inflammation.
CRANBERRIES
While you may only eat cranberries around Thanksgiving, you should consider giving the tart bulbs attention all year round. The berries contain antioxidants known to support a healthy long life, but even more, in one study, an oregano-cranberry mixture was found to extend the lives of fruit flies. Researchers said they were confident that the botanical mix would have similar effects on humans, helping ward off age-related diseases.
SPICY FOOD
If you like it hot, you might be able to enjoy the spice of life for quite some time. A recently published study from China found that those who eat spicy foods, like peppers, are less likely to die early. The researchers also found that spicy food eaters were at a lower risk of death from cancer and heart disease.
GREEN TEA
You don't have to swap your coffee for tea, but do consider adding a cup of the green stuff into your daily beverage rotation. Both green and black teas contain catechins, which can help protect your heart.
One Japanese study found that heavy green tea drinkers, or those who drink at least a pint a day, tend to live longer because they face lower risk of heart disea
GARLIC
Garlic makes just about any savory meal taste better, and you might as well add it in: eating it has life-extending potential. Garlic is packed with antioxidants and is thought to help regulate blood pressure.
SPINACH
Popeye knows what's good. A recent study found that eating a daily serving of spinach (or any leafy green, really) could help to hamper age-associated cognitive decline. Researchers attribute the benefits to the veggie's high vitamin K content.
AVOCADO
Go ahead, keep making that avocado toast. The superfruit has been shown to help decrease stress and may potentially combat some cancers.
APPLES
Apples are another great source of antioxidants. To really milk an apple for all it's worth, be sure to eat the skin, where many of its nutrients can be found. The fruit also contains fiber, which serves a healthy digestive system and can help prevent heart disease.
ASPARAGUS
These green stalks are rich in glutathione, "the mother of all antioxidants." It can lower risk for heart disease, dementia and cancer. Asparagus is also a source of folate, which can support cognitive function and keep older brains healthier.
KIMCHI
A recent study found that the probiotics in fermented foods like kimchi, sauerkraut and yogurt may possibly decrease the symptoms of anxiety and depression. Better yet, most kimchi contains garlic, so eaters get the benefits of its powerful antioxidants, too. One study found the probiotic lactic acid bacteria in kimchi to be helpful in preventing colon cancer.
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