Posts Tagged ‘best’

The Magic Diet Bullet

Thursday, October 6, 2011 @ 11:10 AM
posted by

There is no magic bullet even though one of my companies sells product for weight loss that works but it really is only a temporary solution because you cannot stay on it forever without hurting yourself. Much like the studies of some of the more popular diets that remove carbs from your diet all together. Short term you probably will be o.k., but long term studies show it is really bad for you.

Our bodies were simply designed to be active and our systems were designed to eat when we were hungry and only until we are full. Not to stuff the entire pizza in our body because we do not want leftovers. No matter how much we want to we were not deigned to eat the world largest chicken fried steak……so the only REAL answer is a lifestyle change and that is the hardest one to do for most people.

It really is true it only take 30 days to make or break and habit and what I preach over and over is “do the work”. How do you know your winning or losing the lifestyle battle?

Remember that the more active you are the more fuel your body needs to keep from eating itself up. So as you work out you will find yourself even hungrier, but only eat until full. Use smaller portions eat and relax and wait to see if your full. It does take a while to get food from your mouth to your stomach and then to tell your brain your done. So slow and steady wins this race. If you slam a plate in your face in 5 minutes you will feel hungry afterwards and be tempted to continue eating more than you need.

I can say I went from super active all the time to behind the desk and now am working to get back into active all day. (yet here I am behind this computer LOL) I have only gained weight like this one time before and lost it all by just walking everywhere I went. But in Houston it is hotter than…well than anyone with some sense wants to go exercise in and right now a gym membership does not work for me.  So eating sensible, not just sitting in the chair all day at work and trying to keep active at night is helping me slowly win the lifestyle change.

Hopefully this helps you as much as it reminds me to keep “doing the work.”

Alan

 

Chicken-Banana Bliss recipe

Monday, August 22, 2011 @ 01:08 PM
posted by

best, Diet, healthy eating, healthy recipes, how to, how to do, Meal Replacement, Nutrition and Health Eating, proteinquick meals, recipe, recipes, svetlana romanova

Chicken Banana Bliss Recipe

This recipe comes from the elite personal fitness trainer and 2010 WBFF BC Champion Diva Fitness Model, Svetlana Romanova.  Thank you for sharing with the My Weight Care community!

Recipe Rating scale of 1-5

Preparation: 4

Taste: 4

Family friendly: 4

 What you need for this recipe:

  • 2 Whole bananas
  • 4 Bonless skinless chicken breasts
  • Finely ground Black Pepper
  • 4 thinly sliced pieces of Mozarella cheese
  • Olive Oil Mayo (I used Virgin olive oil)
  • Salt free seasoning (I cheated and used a cajun season all)
  • Optional: Sea Salt

Cook:  Preheat over to 335.  Pound the chicken breasts flat (steel hammer works best).  Cut banana’s into long medium thickness pieces.  Cover chicken with banana’s then add a thin layer of either mayo or olive oil.  Lightly season with pepper, multi seasoning and/or sea salt.  Place Mozarella directly on top, place chicken breast in oven safe pan uncovered.  Cook 25-35 minutes or until done.

I hope you enjoy this recipe as much as we did.  Again, our thanks to Svetlana for sharing this recipe and I hope you will watch her website (and ours) for additional recipes.  The combination of bananan’s and chicken does sound a bit odd, but you will impress your family and friends with this easy recipe.  Enjoy!

For Svetlana fitness advice and recipes, click here: http://svetafitness.com/

Awesome pepper steak recipe

Friday, August 19, 2011 @ 01:08 PM
posted by

Pepper steak brown rice recipe

Recipe Rating scale of 1-5

Preparation: 3

Taste: 4

Family friendly: 4

 What you need for this recipe:

  • 1lb lean steak sliced thin

  • ½ large green pepper sliced into strips

  • ½ large red pepper sliced into strips

  • ½ large onion chopped

  • 2 large chopped garlic cloves

  • 2 tsp crushed black peppercorns

  • 2 tsp ground sea salt

  • 1 1/2 tsp onion powder

  • 1tsp liquid aminos

  • 1/3 cup aged balsamic vinegar (opt: add splash of rice vinegar)

  • 2 tbl spoon virgin olive oil

  • 2 cups brown rice

Cook: Sautee vegetables in balsamic vinegar, liquid aminos, garlic, salt, peppercorns. Approx. 8 minutes later add all thinly sliced steak, medium high heat for 4-5 minutes until cooked. Serve over hot brown rice.

Easy and a very healthy family recipe for all to enjoy. I bet you didn’t know you could easily whip up a favorite like pepper steak at home with such ease. If making a lot, like serving a large crossfit competition team or the latest class of BUDs students, cook multiple but separate servings. Adding more to the pan will change the texture of the veggies and steak, cook in small portions. Use a wok or high sided skillet with this recipe, if you have it. I hope you enjoy this recipe and I’m always looking for new pepper steak recipes. Share it if you got it!

 

 

 

 

 

 

Chicken Red Potato & Rice Soup recipe

Friday, August 12, 2011 @ 02:08 PM
posted by

Gluten free diet for healthy eating recipe

Chicken Red Potato & Rice Soup recipe

Recipe Rating scale of 1-5

Preperation: 4

Taste: 4

Family friendly: 5

 

  • 1.5 lbs Red potatoes cut in half

  • 2 cups cooked brown rice

  • 1lb chopped chicken breast (pan seered)

  • 1 chopped yellow onion

  • 3 diced medium roma tomatoes

  • 1quart all natural chicken broth ( gluten, wheat, milk free)

  • 1 tsp black pepper (ideally Malabar)

  • 1 tsp sea salt

  • 3 tsp minced garlic

  • 1 tsp onion powder

  • 1 tsp Louisiana hot sauce

  • 1 tbl spoon smart balance spray

Cook: pan seer chicken breast in extra virgin olive oil, cool, then chop chicken breast to add to soup. Combine all ingredients in 10 quart pot and bring to a boil then simmer for 35 minutes.

Easy and a very healthy family recipe for all to enjoy.  The big plus with any soup recipe such as this you can make extra to have an easy meal ready to go at a later date.  Also, add in your own seasonings to this recipe.  Just remember to add one seasoning at a time and give each new item time to blend into the soup while being heated and make our recipe your own.

 

Protein, not just for bodybuilders anymore

Monday, August 8, 2011 @ 04:08 PM
posted by
protein

More protein can help with weight loss

 

When you hear the term “protein powder” most people think meat head gym monkeys who can’t touch their ears. How about associating “protein” to fat loss and let me introduce the various types of protein powders, their benefits and how ANY one individual can reach their fitness goals by incorporating this supplement into their diet.

Purposes: Fat loss or muscle building
A major component to reaching your goals is to match your dietary needs to your fitness goal. In this case choosing the right protein powder for your desired physique is crucial. If your goal is fat loss, you want to look for a protein powder low in calories between 90-130 calories, low in carbohydrates between 0-5 grams, protein amount between 20-25 grams and low to no sugar. You also want to make sure that the protein powder is pure.

When adding on size with muscle gain your main focus needs to be on the calories and the time of day you digest the protein. The higher calories will be indicative of more carbohydrates, protein and healthy fats packed into one dense serving. Another component that will aid in weight gain is consuming a shake right before bed. This is because the majority of muscle repairing and rebuilding takes place during sleep. For optimal muscle recovery, the body needs a constant supply of nutrients.

TYPES OF PROTEIN POWDERS:

Casein- a slow digesting and rich protein source that sustains steady amino acid elevations for as long as 7 hours. It is the natural, undenatured form of casein found in milk. It is separated from milk by means of ultra filtration, without the use of chemicals, which increases the amount of bioactive milk peptides that support immune function as well as enhance muscle growth.

Egg Protein- Made from egg whites, is fat-free, very high in protein, and is considered a perfect source for protein because of it’s complete makeup of essential amino acids, branch chain amino acids, and glutamic acid.

Soy Protein Isolate- Soy protein is a low fat, low cholesterol and vegetarian protein source. Soy protein is made using soybeans and is very low in (or free of) fat, cholesterol and lactose. Soy protein is approved for those who are lactose intolerant as well.

Whey (Concentrate, Hydrolyzed & Isolate)- Whey protein is the ultimate source of protein. It’s the highest quality of protein available. Whey protein is a rich source of branched chain amino acids (BCAAs), containing the highest known levels of any natural food source. Here are the types of whey protein:

I strongly suggest you try doubling your protein intake for the next 30 days and see the results for yourself.

Team Myweightcare.com

http://www.facebook.com/myweightcare1

Twitter: @myweightcare1

Sugar is killing us all!

Monday, August 8, 2011 @ 02:08 PM
posted by
Death by sugar may not be an overstatement—evidence is mounting that sugar is THE MAJOR FACTOR causing obesity and chronic disease. We need to get back the healthy eating and this post will show you why.

Dr. Mercola’s Comments:
Follow Dr. Mercola on Twitter Follow Dr. Mercola on Facebook

Is sugar a sweet old friend that is secretly plotting your demise?

There is a vast sea of research suggesting that it is. Science has now shown us, beyond any shadow of a doubt, that sugar in your food, in all its myriad of forms, is taking a devastating toll on your health.

The single largest source of calories for Americans comes from sugar—specifically high fructose corn syrup. Just take a look at the sugar consumption trends of the past 300 years:[1]

  • In 1700, the average person consumed about 4 pounds of sugar per year.
  • In 1800, the average person consumed about 18 pounds of sugar per year.
  • In 1900, individual consumption had risen to 90 pounds of sugar per year.
  • In 2009, more than 50 percent of all Americans consume one-half pound of sugar PER DAY—translating to a whopping 180 pounds of sugar per year!

Sugar is loaded into your soft drinks, fruit juices, sports drinks, and hidden in almost all processed foods—from bologna to pretzels to Worcestershire sauce to cheese spread. And now most infant formula has the sugar equivalent of one can of Coca-Cola, so babies are being metabolically poisoned from day one if taking formula.

No wonder there is an obesity epidemic in this country.

Today, 32 percent of Americans are obese and an additional one-third are overweight. Compare that to 1890, when a survey of white males in their fifties revealed an obesity rate of just 3.4 percent. In 1975, the obesity rate in America had reached 15 percent, and since then it has doubled.

Carrying excess weight increases your risk for deadly conditions such as heart disease, kidney disease and diabetes.

In 1893, there were fewer than three cases of diabetes per 100,000 people in the United States. Today, diabetes strikes almost 8,000 out of every 100,000 people.[1]

You don’t have to be a physician or a scientist to notice America’s expanding waistline. All you have to do is stroll through a shopping mall or a schoolyard, or perhaps glance in the mirror.

Sugars 101 — Basics of How to Avoid Confusion on this Important Topic

 

It is easy to become confused by the various sugars and sweeteners. So here is a basic overview:

  • Dextrose, fructose and glucose are all monosaccharides, known as simple sugars. The primary difference between them is how your body metabolizes them. Glucose and dextrose are essentially the same sugar. However, food manufacturers usually use the term “dextrose” in their ingredient list.
  • The simple sugars can combine to form more complex sugars, like the disaccharide sucrose (table sugar), which is half glucose and half fructose.
  • High fructose corn syrup (HFCS) is 55 percent fructose and 45 percent glucose.
  • Ethanol (drinking alcohol) is not a sugar, although beer and wine contain residual sugars and starches, in addition to alcohol.
  • Sugar alcohols like xylitol, glycerol, sorbitol, maltitol, mannitol, and erythritol are neither sugars nor alcohols but are becoming increasingly popular as sweeteners. They are incompletely absorbed from your small intestine, for the most part, so they provide fewer calories than sugar but often cause problems with bloating, diarrhea and flatulence.
  • Sucralose (Splenda) is NOT a sugar, despite its sugar-like name and deceptive marketing slogan, “made from sugar.” It’s a chlorinated artificial sweetener in line with aspartame and saccharin, with detrimental health effects to match.
  • Agave syrup, falsely advertised as “natural,” is typically HIGHLY processed and is usually 80 percent fructose. The end product does not even remotely resemble the original agave plant.
  • Honey is about 53 percent fructose[2], but is completely natural in its raw form and has many health benefits when used in moderation, including as many antioxidants as spinach.
  • Stevia is a highly sweet herb derived from the leaf of the South American stevia plant, which is completely safe (in its natural form). Lo han (or luohanguo) is another natural sweetener, but derived from a fruit.

All Sugars are Not Equal

Glucose is the form of energy you were designed to run on. Every cell in your body, every bacterium—and in fact, every living thing on the Earth—uses glucose for energy.

But as a country, sucrose is no longer the sugar of choice. It’s now fructose.

If your diet was like that of people a century ago, you’d consume about 15 grams per day—a far cry from the 73 grams per day the typical person gets from sweetened drinks. In vegetables and fruits, it’s mixed in with vitamins, minerals, enzymes, and beneficial phytonutrients, all which moderate the negative metabolic effects. Amazingly, 25 percent of people actually consume more than 130 grams of fructose per day.

Making matters worse, all of the fiber has been removed from processed foods, so there is essentially no nutritive value at all. And the very products most people rely on to lose weight—the low-fat diet foods—are often the ones highest in fructose.

It isn’t that fructose itself is bad—it is the MASSIVE DOSES you’re exposed to that make it dangerous.

There are two overall reasons fructose is so damaging:

  1. Your body metabolizes fructose in a much different way than glucose. The entire burden of metabolizing fructose falls on your liver.
  2. People are consuming fructose in enormous quantities, which has made the negative effects much more profound.

The explosion of soda consumption is the major cause of this. Healthy eating requires we stop this epidemic and get back to basics and get away from simple sugars.

Today, 55 percent of sweeteners used in food and beverage manufacturing are made from corn, and the number one source of calories in America is soda, in the form of high fructose corn syrup.

Food and beverage manufacturers began switching their sweeteners from sucrose to corn syrup in the 1970s when they discovered that HFCS was not only far cheaper to make, it’s about 20 percent sweeter than conventional table sugar that has sucrose.

HFCS contains the same two sugars as sucrose but is more metabolically risky to you, due to its chemical form.

The fructose and the glucose are not bound together in HFCS, as they are in table sugar, so your body doesn’t have to break it down. Therefore, the fructose is absorbed immediately, going straight to your liver.

Too Much Fructose Creates a Metabolic Disaster in Your Body

Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco, has been a pioneer in decoding sugar metabolism. His work has highlighted some major differences in how different sugars are broken down and used by the human body.

I highly recommend watching Lustig’s lecture in its entirety if you want to learn how fructose is ruining your health biochemically.

As I mentioned earlier, after eating fructose, most of the metabolic burden rests on your liver. This is NOT the case with glucose, of which your liver breaks down only 20 percent. Nearly every cell in your body utilizes glucose, so it’s normally “burned up” immediately after consumption.

So where does all of this fructose go, once you consume it?

Onto your thighs. It is turned into FAT (VLDL and triglycerides), which means more fat deposits throughout your body.

Eating Fructose is Far Worse than Eating Fat

However, the physiological problems of fructose metabolism extend well beyond a couple of pant sizes:

  • Fructose elevates uric acid, which decreases nitric oxide, raises angiotensin, and causes your smooth muscle cells to contract, thereby raising your blood pressure and potentially damaging your kidneys.[1]Increased uric acid also leads to chronic, low-level inflammation, which has far-reaching consequences for your health. For example, chronically inflamed blood vessels lead to heart attacks and strokes; also, a good deal of evidence exists that some cancers are caused by chronic inflammation. (See the next section for more about uric acid.)
  • Fructose tricks your body into gaining weight by fooling your metabolism—it turns off your body’s appetite-control system. Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.[3] [4]
  • Fructose rapidly leads to weight gain and abdominal obesity (“beer belly”), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome.
  • Fructose metabolism is very similar to ethanol metabolism, which has a multitude of toxic effects, including NAFLD (non-alcoholic fatty liver disease). It’s alcohol without the buzz.

These changes are not seen when humans or animals eat starch (or glucose), suggesting that fructose is a “bad carbohydrate” when consumed in excess of 25 grams per day. It is probably the one factor responsible for the partial success of many “low-carb” diets.

One of the more recent findings that surprised researchers is that glucose actually accelerates fructose absorption, making the potential health risks from HFCS even more profound.[1]

You can now see why fructose is the number one contributing factor to the current obesity epidemic.  To stop the obesity epidemic start eating healthy natural foods.

Is Uric Acid the New Cholesterol?

By now you are probably aware of the childhood obesity epidemic in America—but did you know about childhood hypertension?

Until recently, children were rarely diagnosed with high blood pressure, and when they were, it was usually due to a tumor or a vascular kidney disease.

In 2004, a study showed hypertension among children is four times higher than predicted: 4.5 percent of American children have high blood pressure. Among overweight children, the rate is 10 percent. It is thought that obesity is to blame for about 50 percent of hypertension cases in adolescents today.[1]

Even more startling is that 90 percent of adolescents who have high blood pressure have elevated uric acid levels.

This has led researchers to ask, what does uric acid have to do with obesity and high blood pressure?

In his book, The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick, DrRobert J. Johnson makes a compelling argument for a previously unrecognized connection between excess sugar consumption and high uric acid levels. However, he promotes artificial sweeteners as an alternative to sugar and makes other recommendations that I don’t agree with. Healthy Eating of low sugar foods with the correct natural sweeteners or none at all are a better choice.

Dr. Johnson is a conventional physician who has not accepted large parts of natural medicine, however, he is one of the leading researchers defining the extent of fructose toxicity.  He has spent many years of his life dedicating himself to uncover this mystery.

There are more than 3,500 articles to date showing a strong relationship between uric acid and obesity, heart disease, hypertension, stroke, kidney disease, and other conditions. In fact, a number of studies have confirmed that people with elevated serum uric acid are at risk for high blood pressure, even if they otherwise appear to be perfectly healthy.

Uric acid levels among Americans have risen significantly since the early half of the 20th Century. In the 1920s, average uric acid levels were about 3.5 ml/dl. By 1980, average uric acid levels had climbed into the range of 6.0 to 6.5 ml/dl and are probably much higher now.

How Does Your Body Produce Uric Acid?

It’s a byproduct of cellular breakdown. As cells die off, DNA and RNA degrade into chemicals called purines. Purines are further broken down into uric acid.

Fructose increases uric acid through a complex process that causes cells to burn up their ATP rapidly, leading to “cell shock” and increased cell death. After eating excessive amounts of fructose, cells become starved of energy and enter a state of shock, just as if they have lost their blood supply. Massive cellular die-off leads to increased uric acid levels.

And cells that are depleted of energy become inflamed and more susceptible to damage from oxidative stress. Fat cells actually become “sickly,” bloating up with excessive amounts of fat.

There is a simple, inexpensive blood test for determining your uric acid level, which I recommend you have done as part of your routine health checkups. Your level should be between 3.0 and 5.5 mg/dl, optimally.

There is little doubt in my mind that your uric acid level is a more potent predictor of cardiovascular and overall health than your total cholesterol level is. Yet virtually no one is screening for this.

Now that you know the truth you don’t have to be left out in the cold, as this is a simple and relatively inexpensive test that you can get at any doctor’s office. Odds are very good your doctor is clueless about the significance of elevated uric acid levels, so it will not likely be productive to engage in a discussion with him unless he is truly an open-minded truth seeker.

Merely get your uric acid level, and if it is over 5 then eliminate as much fructose as you can (also eliminate all beer), and retest your level in a few weeks.

Sugar Sensitization Makes the Problem Even WORSE!

There is yet another problem with sugar—a self-perpetuating one.

According to Dr. Johnson1, sugar activates its own pathways in your body—those metabolic pathways become “upregulated.” In other words, the more sugar you eat, the more effective your body is in absorbing it; and the more you absorb, the more damage you’ll do.

You become “sensitized” to sugar as time goes by, and more sensitive to its toxic effects as well.

The flip side is, when people are given even a brief sugar holiday, sugar sensitization rapidly decreases and those metabolic pathways become “downregulated.” Research tells us that even two weeks without consuming sugar will cause your body to be less reactive to it.

Try it for yourself! Take a two-week sugar sabbatical and see how different you feel.

Are Fruits Good or Bad for You?

Keep in mind that fruits also contain fructose, although an ameliorating factor is that whole fruits also contain vitamins and other antioxidants that reduce the hazardous effects of fructose.

Juices, on the other hand, are nearly as detrimental as soda, because a glass of juice is loaded with fructose, and a lot of the antioxidants are lost.

It is important to remember that fructose alone isn’t evil as fruits are certainly beneficial. But when you consume high levels of fructose it will absolutely devastate your biochemistry and physiology. Remember the AVERAGE fructose dose is 70 grams per day which exceeds the recommend limit by 300 percent.

So please BE CAREFUL with your fruit consumption. You simply MUST understand that because HFCS is so darn cheap, it is added to virtually every processed food. Even if you consumed no soda or fruit, it is very easy to exceed 25 grams of hidden fructose in your diet.

If you are a raw food advocate, have a pristine diet, and exercise very well, then you could be the exception that could exceed this limit and stay healthy.

Dr. Johnson has a handy chart, included below, which you can use to estimate how much fructose you’re getting in your diet. Remember, you are also likely getting additional fructose if you consume any packaged foods at all, since it is hidden in nearly all of them.

Fruit Serving Size Grams of Fructose
Limes 1 medium 0
Lemons 1 medium 0.6
Cranberries 1 cup 0.7
Passion fruit 1 medium 0.9
Prune 1 medium 1.2
Apricot 1 medium 1.3
Guava 2 medium 2.2
Date (Deglet Noor style) 1 medium 2.6
Cantaloupe 1/8 of med. melon 2.8
Raspberries 1 cup 3.0
Clementine 1 medium 3.4
Kiwifruit 1 medium 3.4
Blackberries 1 cup 3.5
Star fruit 1 medium 3.6
Cherries, sweet 10 3.8
Strawberries 1 cup 3.8
Cherries, sour 1 cup 4.0
Pineapple 1 slice
(3.5″ x .75″)
4.0
Grapefruit, pink or red 1/2 medium 4.3
Fruit Serving Size Grams of Fructose
Boysenberries 1 cup 4.6
Tangerine/mandarin orange 1 medium 4.8
Nectarine 1 medium 5.4
Peach 1 medium 5.9
Orange (navel) 1 medium 6.1
Papaya 1/2 medium 6.3
Honeydew 1/8 of med. melon 6.7
Banana 1 medium 7.1
Blueberries 1 cup 7.4
Date (Medjool) 1 medium 7.7
Apple (composite) 1 medium 9.5
Persimmon 1 medium 10.6
Watermelon 1/16 med. melon 11.3
Pear 1 medium 11.8
Raisins 1/4 cup 12.3
Grapes, seedless (green or red) 1 cup 12.4
Mango 1/2 medium 16.2
Apricots, dried 1 cup 16.4
Figs, dried 1 cup 23.0

In addition to limiting your intake of fructose, you should eliminate all sweetened beverages and fruit juices (including all artificial sweeteners) and drink only pure water and raw milk.

You can buy pure glucose (dextrose) as a sweetener for about $1 a pound. It is only 70% as sweet as sucrose, so you’ll end up using a bit more of it for the same amount of sweetness, making it slightly more expensive than sucrose—but still well worth it for your health as it has ZERO grams of fructose.

Remember that glucose can be used directly by every cell in your body and as such is far safer than the metabolic poison fructose.

Beer is also a good beverage to AVOID since it increases uric acid levels, just like fructose does, resulting in many of the same toxic effects.

All alcoholic beverages cause you to produce excess uric acid (and block your kidneys from excreting it), but beer seems to have a more pronounced effect on uric acid levels because it’s a rich source of guanosine, the type of purine that is most readily absorbed by the body.1

76 Additional Ways Sugar Can Ruin Your Health

In addition to throwing off your body’s homeostasis and wreaking havoc on your metabolic processes, excess sugar has a number of other significant consequences.

Nancy Appleton, PhD, author of the book Lick the Sugar Habit[5], contributed an extensive list of the many ways sugar can ruin your health from a vast number of medical journals and other scientific publications.

  1. Sugar can suppress your immune system and impair your defenses against infectious disease.[6] [7]
  2. Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium.[8] [9] [10] [11]
  3. Sugar can cause a rapid rise of adrenaline, hyperactivity, anxiety, difficulty concentrating, and crankiness in children.[12] [13]
  4. Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.[14][15] [16] [17]
  5. Sugar causes a loss of tissue elasticity and function.[18]
  6. Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.[19] [20] [21] [22] [23] [24] [25]
  7. Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.[26] [27]
  8. Sugar can weaken eyesight.[28] 1
  9. Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn’s disease, and ulcerative colitis.[29] [30] [31] [32] [33]
  10. Sugar can cause premature aging.[34] In fact, the single most important factor that accelerates aging is insulin, which is triggered by sugar. 1
  11. Sugar can lead to alcoholism.[35]
  12. Sugar can cause your saliva to become acidic, tooth decay, and periodontal disease.[36] [37] [38]
  13. Sugar contributes to obesity. [39] 1
  14. Sugar can cause autoimmune diseases such as: arthritis, asthma, and multiple sclerosis.[40] [41] [42]
  15. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections) [43]
  16. Sugar can cause gallstones.[44]
  17. Sugar can cause appendicitis.[45]
  18. Sugar can cause hemorrhoids.[46]
  19. Sugar can cause varicose veins.[47]
  20. Sugar can elevate glucose and insulin responses in oral contraceptive users.[48]
  21. Sugar can contribute to osteoporosis.[49]
  22. Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.[50] [51] [52]
  23. Sugar can lower your Vitamin E levels.[53]
  24. Sugar can increase your systolic blood pressure.[54]
  25. Sugar can cause drowsiness and decreased activity in children.[55]
  26. High sugar intake increases advanced glycation end products (AGEs),which are sugar molecules that attach to and damage proteins in your body. AGEs speed up the aging of cells, which may contribute to a variety of chronic and fatal diseases. [56] 1
  27. Sugar can interfere with your absorption of protein.[57]
  28. Sugar causes food allergies.[58]
  29. Sugar can cause toxemia during pregnancy.[59]
  30. Sugar can contribute to eczema in children.[60]
  31. Sugar can cause atherosclerosis and cardiovascular disease.[61] [62]
  32. Sugar can impair the structure of your DNA.[63]
  33. Sugar can change the structure of protein and cause a permanent alteration of the way the proteins act in your body.[64] [65]
  34. Sugar can make your skin age by changing the structure of collagen.[66]
  35. Sugar can cause cataracts and nearsightedness.[67] [68]
  36. Sugar can cause emphysema.[69]
  37. High sugar intake can impair the physiological homeostasis of many systems in your body.[70]
  38. Sugar lowers the ability of enzymes to function.[71]
  39. Sugar intake is higher in people with Parkinson’s disease.[72]
  40. Sugar can increase the size of your liver by making your liver cells divide, and it can increase the amount of fat in your liver, leading to fatty liver disease.[73] [74]
  41. Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.[75] [76]Fructose is helping to drive up rates of kidney disease. 1
  42. Sugar can damage your pancreas.[77]
  43. Sugar can increase your body’s fluid retention.[78]
  44. Sugar is enemy #1 of your bowel movement.[79]
  45. Sugar can compromise the lining of your capillaries.[80]
  46. Sugar can make your tendons more brittle.[81]
  47. Sugar can cause headaches, including migraines.[82]
  48. Sugar can reduce the learning capacity, adversely affect your children’s grades and cause learning disorders.[83] [84]
  49. Sugar can cause an increase in delta, alpha, and theta brain waves, which can alter your ability to think clearly.[85]
  50. Sugar can cause depression.[86]
  51. Sugar can increase your risk of gout.[87]
  52. Sugar can increase your risk of Alzheimer’s disease.[88] MRI studies show that adults 60 and older who have high uric acid are four to five times more likely to have vascular dementia, the second most common form of dementia after Alzheimer’s.1
  53. Sugar can cause hormonal imbalances such as: increasing estrogen in men, exacerbating PMS, and decreasing growth hormone.[89] [90] [91] [92]
  54. Sugar can lead to dizziness.[93]
  55. Diets high in sugar will increase free radicals and oxidative stress.[94]
  56. A high sucrose diet of subjects with peripheral vascular disease significantly increases platelet adhesion.[95]
  57. High sugar consumption by pregnant adolescents can lead to a substantial decrease in gestation duration and is associated with a twofold-increased risk for delivering a small-for-gestational-age (SGA) infant.[96] [97]
  58. Sugar is an addictive substance.[98]
  59. Sugar can be intoxicating, similar to alcohol.[99]
  60. Sugar given to premature babies can affect the amount of carbon dioxide they produce.[100]
  61. Decrease in sugar intake can increase emotional stability.[101]
  62. Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.[102]
  63. The rapid absorption of sugar promotes excessive food intake in obese subjects.[103]
  64. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).[104]
  65. Sugar adversely affects urinary electrolyte composition.[105]
  66. Sugar can impair the function of your adrenal glands.[106]
  67. Sugar has the potential of inducing abnormal metabolic processes in normal, healthy individuals, thereby promoting chronic degenerative diseases.[107]
  68. Intravenous feedings (IVs) of sugar water can cut off oxygen to your brain.[108]
  69. Sugar increases your risk of polio.[109]
  70. High sugar intake can cause epileptic seizures.[110]
  71. Sugar causes high blood pressure in obese people.[111]
  72. In intensive care units, limiting sugar saves lives.[112]
  73. Sugar may induce cell death.[113]
  74. In juvenile rehabilitation centers, when children were put on low sugar diets, there was a 44 percent drop in antisocial behavior.[114]
  75. Sugar dehydrates newborns.[115]
  76. Sugar can cause gum disease.[116]

It should now be crystal clear just how damaging sugar is. You simply cannot achieve your highest degree of health and vitality if you are consuming a significant amount of it.

Fortunately, your body has an amazing ability to heal itself when given the basic nutrition it needs, and your liver has an incredible ability to regenerate. If you start making changes today, your health WILL begin to improve, returning you to the state of vitality that nature intended.

What Else Does the Science Say about the Health Impact of Fructose?

According to GreenMedInfo.com, scientific studies have linked fructose to about 30 different specific diseases and health problems. Select the hyperlinks provided to review how fructose may:

Raise your blood pressure, and cause nocturnal hypertension Insulin resistance / Type 2 Diabetes Non-alcoholic fatty liver disease(NAFLD)
Raise your uric acid levels, which can result in gout and/ormetabolic syndrome Accelerate the progression of chronic kidney disease Intracranial atherosclerosis(narrowing and hardening of the arteries in your skull)
Exacerbate cardiac abnormalities if you’re deficient in copper Have a genotoxic effect on the colon Promote metastasis in breast cancer patients
Cause tubulointerstitial injury(injury to the tubules and interstitial tissue of your kidney) Promotes obesity and related health problems and diseases Promotes pancreatic cancer growth

References:

  • [1] Johnson RJ and Gower T. (2009) The Sugar Fix: The High-Fructose Fallout That is Making You Sick and Fat, Pocket, 416 pp
  • [2] ”What sweetener should you choose? Sugar? Honey? Agave nectar?“ Fitnessspotlight
  • [3] Stanhope KL, Schwarz JM, Keim NL, Griffen SC, Bremer AA, Graham JL, Hatcher B, Cox CL, Dyachenko A, Zhang W, McGahan JP, Seibert A, Krauss RM, Chiu S, Schaefer EJ, Ai M, Otokozawa S, Nakajima K, Nakano T, Beysen C, Hellerstein MK, Berglund L and Havel PJ. “Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans,” J Clin Invest. 2009; 119(5):1322-1334
  • [4] Park A. “All sugars aren’t the same: Glucose is better, study says,” Time Magazine, April 21, 2009
  • [5] Appleton N. Lick the Sugar Habit (1996) Avery, 2nd Ed. 272 pp.
  • [6] Sanchez, A., et al. Role of Sugars in Human Neutrophilic Phagocytosis, American Journal of Clinical Nutrition. Nov 1973;261:1180_1184. Bernstein, J., al. Depression of Lymphocyte Transformation Following Oral Glucose Ingestion. American Journal of Clinical Nutrition.1997;30:613
  • [7] Ringsdorf, W., Cheraskin, E. and Ramsay R. Sucrose, Neutrophilic Phagocytosis and Resistance to Disease, Dental Survey. 1976;52(12):46_48
  • [8] Couzy, F., et al. “Nutritional Implications of the Interaction Minerals,” Progressive Food and Nutrition Science 17;1933:65-87
  • [9] Kozlovsky, A., et al. Effects of Diets High in Simple Sugars on Urinary Chromium Losses. Metabolism. June 1986;35:515_518
  • [10] Fields, M.., et al. Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets, Journal of Clinical Nutrition. 1983;113:1335_1345
  • [11] Lemann, J. Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium. Journal of Clinical Nutrition. 1976 ;70:236_245
  • [12] Goldman, J., et al. Behavioral Effects of Sucrose on Preschool Children. Journal of Abnormal Child Psychology.1986;14(4):565_577
  • [13] Jones, T. W., et al. Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children. Journal of Pediatrics. Feb 1995;126:171-7
  • [14] Scanto, S. and Yudkin, J. The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers, Postgraduate Medicine Journal. 1969;45:602_607
  • [15] Albrink, M. and Ullrich I. H. Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets. American Journal of Clinical Nutrition. 1986;43:419­
  • [16] Reiser, S. Effects of Dietary Sugars on Metabolic Risk Factors Associated with Heart Disease. Nutritional Health. 1985;203_216
  • [17] Lewis, G. F. and Steiner, G. Acute Effects of Insulin in the Control of Vldl Production in Humans. Implications for The insulin-resistant State. Diabetes Care. 1996 Apr;19(4):390-3 R. Pamplona, M. .J., et al. Mechanisms of Glycation in Atherogenesis. Medical Hypotheses. 1990;40:174-181
  • [18] Cerami, A., Vlassara, H., and Brownlee, M. “Glucose and Aging.” Scientific American. May 1987:90. Lee, A. T. and Cerami, A. The Role of Glycation in Aging. Annals of the New York Academy of Science; 663:63-67
  • [19] Takahashi, E., Tohoku University School of Medicine, Wholistic Health Digest. October 1982:41:00
  • [20] Quillin, Patrick, Cancer’s Sweet Tooth, Nutrition Science News. Ap 2000 Rothkopf, M.. Nutrition. July/Aug 1990;6(4)
  • [21] Michaud, D. Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a Prospective Study. J Natl Cancer Inst. Sep 4, 2002 ;94(17):1293-300
  • [22] Moerman, C. J., et al. Dietary Sugar Intake in the Etiology of Biliary Tract Cancer. International Journal of Epidemiology. Ap 1993.2(2):207-214.
  • [23] The Edell Health Letter. Sept 1991;7:1
  • [24] De Stefani, E.”Dietary Sugar and Lung Cancer: a Case control Study in Uruguay.” Nutrition and Cancer. 1998;31(2):132_7
  • [25] Cornee, J., et al. A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France. European Journal of Epidemiology 11 (1995):55-65
  • [26] Kelsay, J., et al. Diets High in Glucose or Sucrose and Young Women. American Journal of Clinical Nutrition. 1974;27:926_936. Thomas, B. J., et al. Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose, Human Nutrition Clinical Nutrition. 1983; 36C(1):49_51
  • [27] Dufty, William. Sugar Blues. (New York:Warner Books, 1975)
  • [28] Acta Ophthalmologica Scandinavica. Mar 2002;48;25. Taub, H. Ed. Sugar Weakens Eyesight, VM NEWSLETTER;May 1986:06:00
  • [29] Dufty.
  • [30] Yudkin, J. Sweet and Dangerous.(New York:Bantam Books,1974) 129
  • [31] Cornee, J., et al. A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France, European Journal of Epidemiology. 1995;11
  • [32] Persson P. G., Ahlbom, A., and Hellers, G. Epidemiology. 1992;3:47-52
  • [33] Jones, T. W., et al. Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children. Journal of Pediatrics. Feb 1995;126:171-7
  • [34] Lee, A. T.and Cerami A. The Role of Glycation in Aging. Annals of the New York Academy of Science.1992;663:63-70
  • [35] Abrahamson, E. and Peget, A. Body, Mind and Sugar. (New York: Avon, 1977)
  • [36] Glinsmann, W., Irausquin, H., and Youngmee, K. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners. F. D. A. Report of Sugars Task Force. 1986:39:00 Makinen K.K.,et al. A Descriptive Report of the Effects of a 16_month Xylitol Chewing_gum Programme Subsequent to a 40_month Sucrose Gum Programme. Caries Research. 1998; 32(2)107_12
  • [37] Glinsmann, W., Irausquin, H., and K. Youngmee. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners. F. D. A. Report of Sugars Task Force.1986;39:36_38
  • [38] Appleton, N. New York: Healthy Bones. Avery Penguin Putnam:1989
  • [39] Keen, H., et al. Nutrient Intake, Adiposity, and Diabetes. British Medical Journal. 1989; 1:00 655_658
  • [40] Darlington, L., Ramsey, N. W. and Mansfield, J. R. Placebo Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis, Lancet. Feb 1986;8475(1):236_238
  • [41] Powers, L. Sensitivity: You React to What You Eat. Los Angeles Times. (Feb. 12, 1985). Cheng, J., et al. Preliminary Clinical Study on the Correlation Between Allergic Rhinitis and Food Factors. Lin Chuang Er Bi Yan Hou Ke Za Zhi Aug 2002;16(8):393-396
  • [42] Erlander, S. The Cause and Cure of Multiple Sclerosis, The Disease to End Disease.” Mar 3, 1979;1(3):59_63
  • [43] Crook, W. J. The Yeast Connection. (TN:Professional Books, 1984)
  • [44] Heaton, K. The Sweet Road to Gallstones. British Medical Journal. Apr 14, 1984; 288:00:00 1103_1104. Misciagna, G., et al. American Journal of Clinical Nutrition. 1999;69:120-126
  • [45] Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974)
  • [46] Ibid
  • [47] Cleave, T. and Campbell, G. (Bristol, England:Diabetes, Coronary Thrombosis and the Saccharine Disease: John Wright and Sons, 1960)
  • [48] Behall, K. Influ ence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters. Disease Abstracts International. 1982;431437
  • [49] Tjäderhane, L. and Larmas, M. A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats. Journal of Nutrition. 1998:128:1807_1810
  • [50] Beck, Nielsen H., Pedersen O., and Schwartz S. Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects. Diabetes. 1978;15:289_296
  • [51] Sucrose Induces Diabetes in Cat. Federal Protocol. 1974;6(97). diabetes
  • [52] Reiser, S., et al. Effects of Sugars on Indices on Glucose Tolerance in Humans. American Journal of Clinical Nutrition. 1986;43:151-159
  • [53] Journal of Clinical Endocrinology and Metabolism. Aug 2000
  • [54] Hodges, R., and Rebello, T. Carbohydrates and Blood Pressure. Annals of Internal Medicine. 1983:98:838_841
  • [55] Behar, D., et al. Sugar Challenge Testing with Children Considered Behaviorally Sugar Reactive. Nutritional Behavior. 1984;1:277_288
  • [56] Furth, A. and Harding, J. Why Sugar Is Bad For You. New Scientist. Sep 23, 1989;44
  • [57] Simmons, J. Is The Sand of Time Sugar? LONGEVITY. June 1990:00:00 49_53
  • [58] Appleton, N. New York: LICK THE SUGAR HABIT. Avery Penguin Putnam:1988. allergies
  • [59] Cleave, T. The Saccharine Disease: (New Canaan Ct: Keats Publishing, Inc., 1974).131
  • [60] Ibid. 132
  • [61] Pamplona, R., et al. Mechanisms of Glycation in Atherogenesis. Medical Hypotheses . 1990:00:00 174_181
  • [62] Vaccaro O., Ruth, K. J. and Stamler J. Relationship of Postload Plasma Glucose to Mortality with 19 yr Follow up. Diabetes Care. Oct 15,1992;10:328_334. Tominaga, M., et al, Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose. Diabetes Care. 1999:2(6):920-924
  • [63] Lee, A. T. and Cerami, A. Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging. Handbook of the Biology of Aging. (New York: Academic Press, 1990)
  • [64] Monnier, V. M. Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process. Journal of Gerontology 1990:45(4):105_110
  • [65] Cerami, A., Vlassara, H., and Brownlee, M. Glucose and Aging. Scientific American. May 1987:00:00 90
  • [66] Dyer, D. G., et al. Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging. Journal of Clinical Investigation. 1993:93(6):421_22
  • [67] Veromann, S.et al.”Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.” Ophthalmologica. 2003 Jul-Aug;217(4):302-307
  • [68] Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38. Milwakuee, WI
  • [69] Monnier, V. M. Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process. Journal of Gerontology. 1990:45(4):105_110
  • [70] Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27­29
  • [71] Appleton, Nancy. New York; Lick the Sugar Habit. Avery Penguin Putnam, 1988 enzymes
  • [72] Hellenbrand, W. Diet and Parkinson’s Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study. Neurology. Sep 1996;47(3):644-650
  • [73] Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38
  • [74] Ibid.
  • [75] Yudkin, J., Kang, S. and Bruckdorfer, K. Effects of High Dietary Sugar. British Journal of Medicine. Nov 22, 1980;1396
  • [76] Blacklock, N. J., Sucrose and Idiopathic Renal Stone. Nutrition and Health. 1987;5(1-2):9­Curhan, G., et al. Beverage Use and Risk for Kidney Stones in Women. Annals of Internal Medicine. 1998:28:534-340
  • [77] Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38. Milwakuee, WI
  • [78] Ibid. fluid retention
  • [79] Ibid. bowel movement
  • [80] Ibid. compromise the lining of the capillaries
  • [81] Nash, J. Health Contenders. Essence. Jan 1992; 23:00 79_81
  • [82] Grand, E. Food Allergies and Migraine.Lancet. 1979:1:955_959
  • [83] Schauss, A. Diet, Crime and Delinquency. (Berkley Ca; Parker House, 1981)
  • [84] Molteni, R, et al. A High-fat, Refined Sugar Diet Reduces Hippocampal Brain-derived Neurotrophic Factor, Neuronal Plasticity, and Learning. NeuroScience. 2002;112(4):803-814
  • [85] Christensen, L. The Role of Caffeine and Sugar in Depression. Nutrition Report. Mar 1991;9(3):17-24
  • [86] Ibid,44
  • [87] Yudkin, J. Sweet and Dangerous.(New York:Bantam Books,1974) 129
  • [88] Frey, J. Is There Sugar in the Alzheimer’s Disease? Annales De Biologie Clinique. 2001; 59 (3):253-257
  • [89] Yudkin, J. Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes. Nutrition and Health. 1987;5(1-2):5-8
  • [90] Yudkin, J and Eisa, O. Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of Nutrition and Metabolism. 1988:32(2):53-55
  • [91] The Edell Health Letter. Sept 1991;7:1
  • [92] Gardner, L. and Reiser, S. Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol. Proceedings of the Society for Experimental Biology and Medicine. 1982;169:36_40
  • [93] Journal of Advanced Medicine. 1994;7(1):51-58
  • [94] Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27­29
  • [95] Postgraduate Medicine.Sept 1969:45:602-07
  • [96] Lenders, C. M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents. Journal of Nutrition. Jun 1997;1113-1117
  • [97] Ibid.
  • [98] Sugar, White Flour Withdrawal Produces Chemical Response. The Addiction Letter. Jul 1992:04:00 Colantuoni, C., et al. Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence. Obes Res. Jun 2002 ;10(6):478-488. Annual Meeting of the American Psychological Society, Toronto, June 17, 2001 www.mercola.com/2001/jun/30/sugar.htm
  • [99] Ibid.
  • [100] Sunehag, A. L., et al. Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition Diabetes. 1999 ;48 7991_800
  • [101] Christensen L., et al. Impact of A Dietary Change on Emotional Distress. Journal of Abnormal Psychology.1985;94(4):565_79
  • [102] Nutrition Health Review. Fall 85 changes sugar into fat faster than fat
  • [103] Ludwig, D. S., et al. High Glycemic Index Foods, Overeating and Obesity. Pediatrics. March 1999;103(3):26-32
  • [104] Pediatrics Research. 1995;38(4):539-542. Berdonces, J. L. Attention Deficit and Infantile Hyperactivity. Rev Enferm. Jan 2001;4(1)11-4
  • [105] Blacklock, N. J. Sucrose and Idiopathic Renal Stone. Nutrition Health. 1987;5(1 & 2):9­
  • [106] Lechin, F., et al. Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans. Neurophychobiology. 1992;26(1-2):4-11
  • [107] Fields, M. Journal of the American College of Nutrition. Aug 1998;17(4):317_321
  • [108] Arieff, A. I. Veterans Administration Medical Center in San Francisco. San Jose Mercury; June 12/86. IVs of sugar water can cut off oxygen to the brain
  • [109] Sandler, Benjamin P. Diet Prevents Polio. Milwakuee, WI,:The Lee Foundation for for Nutritional Research, 1951
  • [110] Murphy, Patricia. The Role of Sugar in Epileptic Seizures. Townsend Letter for Doctors and Patients. May, 2001 Murphy Is Editor of Epilepsy Wellness Newsletter, 1462 West 5th Ave., Eugene, Oregon 97402
  • [111] Stern, N. & Tuck, M. Pathogenesis of Hypertension in Diabetes Mellitus. Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition, (PhiladelphiA; A:Lippincott Williams & Wilkins, 2000)943-957
  • [112] Christansen, D. Critical Care: Sugar Limit Saves Lives. Science News. June 30, 2001; 159:404
  • [113] Donnini, D. et al. Glucose May Induce Cell Death through a Free Radical-mediated Mechanism.Biochem Biohhys Res Commun. Feb 15, 1996:219(2):412-417
  • [114] Schoenthaler, S. The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings. Int J Biosocial Res 5(2):88-89
  • [115] Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition. Diabetes. 1999 Apr;48(4):791-800
  • [116] Glinsmann, W., et al. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” FDA Report of Sugars Task Force -1986 39 123Yudkin, J. and Eisa, O. Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of Nutrition and Metabolism. 1988;32(2):53-5
healthy eating is the key hope you got out of this what we saw in it and we can all get back into shape.  Check out our other eating right sections for more valuable tips on diet, nutrition, and eating.

Acai Berry Weight Loss SCAM or FACT?

Monday, August 8, 2011 @ 09:08 AM
posted by

The Acai berry has been grown and harvested for thousands of years by the Amazon people who learnt of their amazing qualities and fantastic taste. Although this small fruit has been popular for a very long time in Brazil and Columbia, only recently has it made its way to the western world. The way that the Amazon people live and how they harvest their crops, is influential of the history of the Acai berry.

Ancestors have been using the Acai berry, which can be found growing naturally on the Acai palm for centuries. They are not only used as food and juice, but also for medicinal purposes and health ailments. The Acai berry is very rich in nutrients, vitamins, oils and anti oxidants making them perfect to include in the daily diet.

The tribes of the Amazon took full advantage of these benefits and learnt how to use every part of the berry. The tribesmen pick the berries directly from the branches at the top of the palms as they hang in clusters. Traditionally men would have climbed up these palms and picked all of the Acai berries by hand, placing them into baskets to be able easily to climb back down.

It is believed that up to 45% of the Amazon tribes diet is made up from the Acai berry, making it a very nutritional fruit to consume. There are thousands of the Acai palms grown in the rain forest districts and over 80% of them are harvested. Every single Acai palm can produce over 20KG of fruit annually.

Not only has it been discovered that the Acai berry is full of nutrients and vitamins, but also amazing healing properties.  Over time the people who consumed the Acai berries have better digestion, skin, hair and overall health. The immune system was stronger, infections could be fought quicker, and they helped to protect the heart.

The Amazon people also found that the Acai berry was natures own Viagra and consuming them increased sexual urges and desires. The Acai berry was also found to help with the disease schistosomiasis, which is spread through snails. Over 10 million Brazilians have been affected by this disease, and the Acai berry can help to treat the problems.

The Acai berry is now mass produced and shipped worldwide to enable westerners to enjoy and experience all of the great health benefits. Although the harvesting and transportation may have developed and changed, the berry has remained the same. People are enjoying the amazing health benefits and incredible taste of these berries all over the world. Whether they have been placed into juices, or freeze dried to eat everyone can enjoy the superb Acai berry.

Due to the high anti oxidant properties that the Acai berry produces many people now consider it to be one of the wonder foods. Not only can eating the Acai berries make you feel healthier, they can also help with your skin and hair. Every part of your body from the inside out will be improved simply by eating the small Acai berries.

 

So it is an anti-oxidant, but it is not a weight loss wonder, or a colon cleanser, or and muscle builder. It is good for you like Strawberry, Blueberry, and many other foods that contain high contents of vitamines and are known for the anti-oxident potential.

So if a company sells you the Acai Berry as something other than what it is you might want to wonder about the company selling it.

 

Controlling portions to help lose weight.

Monday, August 8, 2011 @ 07:08 AM
posted by

Portion control really does help you lose weight.

My wife actually started our family down this path of controlling how much we eat and here is her plan.

1.) Add a lot of vegetables at every meal as the fiber helps full you up.

2.) One of the most important for me is cutting the size of the meal. If out at a restaurant ask for a to go box and put half of the meal in the box right away. This limits your portion to half of what you may be enticed to eat from the start.

2.) Use a smaller plate do not eat out and only eat 1 small sandwich or other small portion for lunch.

3.) Snack on fruit and other healthy products and do not drink the margaritas LOL. (I added the Margarita part myself…)

Smaller Portions leads to a smaller waist line.

For me this has allowed me to lose significant amounts of weight without working out for 3 hours a day.

I eat a sensible meal and eat the correct foods to allow me to feel full longer but I still snack in between meals as well.

Snack consist of protein bars, fresh fruit, and vegetables as noted above. Also the portions are controlled as a single apple is the perfect size snack portion.

Drinking liquids helps control appetite and portion size as well.

I drink water all day at least several 8 oz glasses and I also drink green tea and acai berry drink mixes with water.

I limit myself to only 1-2 diet sodas a day and usually I have them during and after dinner. This keeps me from feeling hungry thus allowing me to control how big my portions are.

To sum it up control your portion size and you will lose weight as your calorie intake will be lowered, you will feel better, you will lose weight, and be glad you did.  Portion control worked for me and it can work for you as well.

Sexual Health and Weight Loss

Saturday, August 6, 2011 @ 11:08 AM
posted by

Sexual Health and losing weight myth or fact?

Funny we wrote about this yesterday and look what popped up today?

So we decided to re-post a portion of this post from Healthday discussing sexual health and weight loss.

Weight loss improves the sexual health of obese men with type 2 diabetes, a new study finds.

Australian researchers placed 31 obese men with type 2 diabetes on either a meal replacement-based low-calorie diet or a low-fat, high-protein, reduced-carbohydrate diet meant to decrease calorie intake by 600 calories a day.

A modest weight loss of 5 percent led to an easing of erectile dysfunction and improved sexual desire within eight weeks, and these improvements continued for 12 months, according to the study published Aug. 5 in The Journal of Sexual Medicine. Problems with urinary tract function also improved, the team added. All of these point to positive increases in sexual health for men.

“Our findings are consistent with the evidence that not only erectile function, but also lower urinary tract symptoms are a marker of cardio-metabolic risk,” noted Gary Wittert, of the University of Adelaide, in a journal news release.

The findings support previous research showing that lifestyle changes can have a positive effect on sexual function, according to journal editor-in-chief Irwin Goldstein.

“At a time when oral drugs are very popular, it can now be shown that weight loss is an important non-pharmacologic therapeutic intervention in restoring erectile and urinary function and cardiovascular health,” he said in the news release.

More information on sexual health can be found here.

controlling hungerExperts say the three most important aspects to controlling hunger are:

 

1. Protein – It is the most satisfying of the three macro nutrients (protein, carbohydrates, and fat) and helps you feel full longer as well as giving your body essential building blocks.

2. Fiber – It provides bulk without calories, which can help you feel physically full, and it also slows the rise in blood sugar after meals, which can help manage insulin resistance.

3. Water (consuming water both in foods and drinking water may help, too) — In foods (think soup, low-fat dairy, fruits and vegetables) it can provide volume without increasing calories. Drinking water may also help fill you up and can prevent you from mistaking thirst for hunger.

 

Simple recipe for controlling hunger with fresh ingredients:

My favorite is a soups of almost any kind as they are comfort food, soothing, filling, and you can put in your fiber and protein into a single meal. The tip for busy people is the famous “crock-pot”. You can take some beef broth or chicken broth, or bullion with water which ever works for you. some chicken, pork, steak, or we even use leftover meats from grilling, and fresh veggies like celery, carrots, potato, peppers, onion, tomato, along with your favorite spices. (I like Zatarans creole seasoning myself) toss it all in the crock pot before leaving for work in the AM, turn it on low and voila! You come home to a very good home cooked meal that is extremely filling and good for you. Takes about 15-30 minutes to prep.  Soup is my favorite way of controlling hunger in my house and as a busy guy takes little effort but pays off big time.

What you need to make Spicy Chicken Crock Pot Soup.

  • 1lb chicken (cubed, shredded, or however you like it.)
  • 4 cups water ( or 2 cups chicken broth and 2 cups water)
  • 4 cubes chicken bullion (none if you use chicken broth)
  • 4 stalks celery chopped
  • 4 carrots chopped
  • 4 whole potatoes cubed (depends on potatoes use russet are too big, golden may be small so just for yourself)
  • 1 medium onion (chopped into large pieces for easy removal for kids)
  • 4 medium tomatoes sliced (these will stew and you do not have to add them if you do not want to.)
  • 1 small can chopped pineapple (large pieces are best)
  • 2 sliced jalapeno (one red, one green sliced thin.)
  • a pinch pf sea salt and pepper to taste. Zataran’s can be added individually to taste as well during serving.

 

So if your concerned about controlling hunger in your house this is a very easy way to have good food that is good for you and will not leave you hungry later.

Enjoy and remember Do the Work!