Tag Archives: metabolism

Did You Know – 12/03/2018

 

2. Boiling rice with a teaspoon of coconut oil and leaving it to cool for 12 hours before you eat it, can slash the amount of kilojoules  your body absorbs by up to 60 percent.

Sri Lankan researchers found the combination  of oil and cool temperatures can significantly boost the rice’s resistant starch. Sounds good to me

 

3.  30g of cottage cheese eaten half an hour before bed increases your exercise gains. Florida state University researchers found that people who eat a protein rich snack at night experience improvements in their muscle quality, metabolism and over all health without gaining extra body fat. I think I have written about this before but I am inclined to repeat myself at times.

 

4. University of Freiburg in Germany found that depression sufferers soaking in a hot tub for about 30 minutes and then wrapping themselves in a warm  blanket for 20 minutes twice a week had a great improvement from the symptoms. They also found it boosted the temperament far more effectively than exercise. (Sound good to me).

 

5.  One of my all time favorite movies ‘Titanic’.  One of the most touching  stories was of a couple married for many years. Ida Straus gave up her spot on a lifeboat to stay with her husband of 41 years. Isidor, when he was offered a spot next to his wife he refused to take it because there were still women and children on board .

Instead they put their maid on the lifeboat, wrapped her in Ida’s fur coat. The last sight of them was both sitting together on the deck.

The Strauss were not far from a member of their family on the night of their deaths. Their eldest son, Jesse Isidor, the US Ambassador to France, was traveling back to Paris on the Amerika, which had sent Titanic an ice warning earlier that day. Jesse Isidor had also sent his parents a personal telegram, mentioning the ice he had seen.

Isidor’s body was recovered by the Mackay-Bennett. A funereal service for Isidor was delayed for a few days in the hopes that Ida’s body might too be recovered, allowing the two who had lived and died together to also share a funeral—but Ida’s body was never found. Several days later, over twenty thousand people gathered at Carnegie Hall in New York City for a memorial service in the Strauss honor.

 

 

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Kangen – Great Water, Great Business💦

What is it about Kangen Water: Well for me and hundreds of others it is a wonderful soft, extremely palatable, nutritious introduction to my life.
Enagic’s innovative water technology (Company that has been around for 40 years) has produced devices to filter your tap water, but they also produce ionized alkaline and acidic waters through electrolysis, which intern gives you the best tasting and hydration water you will ever experience in my opinion.

7 Benefits of Kangen Water®

1. Contains a number of antioxidants, which neutralize harmful free radicals.
2. Kangen water is alkaline and helps against the acidity of the body.
3. Better moisturizes body due to smaller clusters of molecules.
4. Kangen water has been helping for decades in Japanese hospitals.
5. Kangen water is produced by a certified medical device.
6. Kangen water gained the certificate Goldenseal from the World Water Quality Association.
7. Supports proper metabolism and triggers the self-healing.

Not only does Enagic create great water it has a fantastic, Unmatched home-based business in the arena. Learn about Enagic’s POWERFUL, yet SIMPLE 8-point compensation plan. Learn how YOU can earn thousands of dollars by simply helping others get healthy.
Important points on this subject are:

• Get paid daily
• No monthly qualifications
• No quotas
• Unlimited earnings

Create true residual income for a lifetime with a solid company poised to be a billion-dollar brand in the next few months.
Here’s the good news… All you need to get started is to get your Kangen Water® machine today. Then you are automatically qualified to start earning commissions right away. The sky’s the limit!

Want to know more after you watch this video check it out for all the answers contact David Voth
281-918-9687, david@davidvoth.com or email me at Lesley@davidvoth.com

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Dogs Nose Their Water

Dogs Prefer Kangen Water. Why do dogs and cats love Kangen water?

Dogs as compared to us humans have a very fast metabolism and thus react much better and faster to Kangen Water®.
It has been observed that dogs and cats alike prefer a bowl of Kangen water® over a bowl of tap water when placed side by side. Animals have an innate ability to differentiate what they need.
Most pet owners are unaware the damage they are doing to Fido when they serve them tap water or in many cases even bottled water.
In the case of tap water, chlorine, chloride, fluoride, heavy metals and many damaging chemicals are present in our tap water. Filtering our tap water with a quality three-phase filter would help dramatically.
With Kangen, this water, first filtered, supplies your pets with alkaline, anti-oxidizing water that your pets will love and actually crave.

Find out more about Kangen Water go to http://www.lifechanging-water.com

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Metabolism Needs A Boost? – Here Are The Signs

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December 30, 2016 · 10:59 AM

Weight Loss and Cold Potatoes go Hand in Hand

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I know amazing isn’t it. We have been told for years that “eat potatoes and you will get fat”. Well new studies say “No”. I guess technology has just got that much better that these sort of studies come out with results that we never dreamed of.

Potatoes were imported into Europe in the 16th century. 150 years later they became the staple crop of Europe. Central and Eastern Europe now have become the biggest consumers of potatoes.

Now researchers have found that cold cooked potatoes are virtually fat free and provide an excellent source of fiber. Potatoes also provide vitamin C, vitamins B1 and B6 and are a significant source of potassium.

The central benefit of eating cold cooked potatoes is in resistant starch.
A tasteless form of fiber, resistant starch aids in weight loss due to its slow absorption rate in the small intestine.

This causes most of the dietary bulk of RS to pass as excrement. When potatoes are cooked, then cooled, resistant starch forms tight crystals. These crystals are broken up when the potato is reheated. This slow absorption also gives you the feeling of satiety for a longer period, reducing food intake.
A 2004 “Nutrition and Metabolism” study showed an increase in fat oxidation from eating the meal. It was further shown that the oxidation is sustained by a daily diet containing resistant starch, suggesting that a diet including high resistant starch foods may help you manage your weight.
Source

Another source Mendosa.com

Potatoes are scorned for being so high glycemic. It is true that baked Russet Burbank potatoes (noted Baked) have a GI of about 85, which is considerably higher than that of table sugar.

Among potatoes, new and some white potatoes have the lowest indexes. The reason that new potatoes have a lower GI is probably because most of the amylopectin (It is one of the two components of starch, the other being amylose.) is less branched — it is more like amylose at this immature stage.
New Research shows cooled potato resulted in a significantly lower postprandial [after meal] blood glucose and area under the glucose curve than hot potatoes.

A great way to take advantage of this, according to Professor Jennie Brand-Miller, is to make a potato salad the day before and toss it a vinaigrette dressing. “There are a couple of simple reasons for this,” she writes. “The cold storage increases the potatoes’ resistant starch content by more than a third and the acid in the vinaigrette — whether you make it with lemon juice, lime juice, or vinegar — will slow stomach emptying.”

Sooooo for those who are afraid to eat cold potatoes – “Go for it” It will not make you fat. 

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Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).

Source

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Did You Know – 10/14/2014

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1. Yoghurt bacteria help tame inflammation in arthritis, and suppress the bacterium H.pylori that triggers ulcers.

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2. Derived from pineapples, the enzyme bromeliad promotes circulation, reduces swelling and helps you body reabsorbs the by-products on inflammation. ‘Go Pineapples’

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3. Vitamin D deficiency in kids may be due to their parents’ taking statins during their fertile years, because these drugs impact vitamin D metabolism.

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4. The ‘head brain’ works things out on a logical basis, while the ‘gut brain’ links us with our emotional and instinctive side. In my personal view women have a much superior ‘gut brain’ than men as I believe women are far more instinctive than men. ‘Just saying’

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5. Raisins, bananas, dates and grapes contain fast-releasing sugars, whereas berries, cherries and plums release their sugars slowly, thereby avoiding spikes.

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Did You Know – 04/28/2014

 

If you have margarine in you kitchen and the family use it, you need to read this. I did not know this about margarine (It just so happens I don’t use it) so I was wondering “Did You Know”?

Polyunsaturated margarine became a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. Despite their best efforts, the margarine lobby has failed to convince most people that their synthetic concoctions are healthy. So what is not obvious to most of the people who consume it? The manufacturing process of course, which is very similar to the way plastic is produced.

Do People That Eat Margarine Really Know How It’s Manufactured?

Did you know that numerous types of margarine carry the approved recommendations and seal of agencies that also promote cardiovascular health, such as heart and stroke foundations?

These days there are other con artists such as Earth’s Balance deceiving consumers and convincing perhaps millions of unsuspecting vegetarians and vegans into thinking they have the next best spread to replace butter when all they contain is genetically modified ingredients and more toxic oils like Canola.

Many consumers are also now choosing a particular imitation buttery spread because its label says it contains omega-3, not realizing the fatty acid is inferior compared with omega-3 from fish oil. For instance, Unilever Canada has been actively promoting the health aspects of margarine, particularly with its Becel line of products. Nearly all Becel products contains omega-3 derived from plant oils and usually through toxic extraction.

The problem is most consumers don’t have the nutrition savvy to know or understand how omega-3s are extracted and that they are not all the same.

Many of these spreads are only accentuating the all too pervasive imbalance that vegetable oils are causing with our omega-6 to omega-3 ratios. That imbalance has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests the overconsumption of omega-6 needs attention.

Toxic GMO Soybean oil alone is now so ubiquitous in fast foods and processed foods that an astounding 20 percent of the calories in the American diet are estimated to come from this single source.

The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega 6: omega 3). So unless you are consuming reasonable amounts of omega 3 in your diet, you should stay away from any type of spread or oil saturated with omega 6. Omega-3 and omega-6 compete for the same metabolic enzymes. The dietary imbalance that exists in rice bran oil can create all sorts of problems to body processes, including a tendency towards inflammation.

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Manufacturing Process

The basic method of making margarine today consists of emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation of plant fats, chilling the mixture to solidify it and working it to improve the texture. Those fats that are liquid at room temperature are oils.

The oils are hydrogenated by passing hydrogen through the oil in the presence of a nickel catalyst. The addition of hydrogen effectively increases the melting point of the oil and thus “hardening” it. Margarines made in this way contain hydrogenated fat. If some of the chemical bonds aren’t hydrogenated during the process, they will still be present in the final margarine in molecules of trans fats the consumption of which has been shown to be a risk factor for cardiovascular disease.

To boost its health profile, modern margarines are making their products from wide variety of animal or vegetable fats, mixed with skim milk, and emulsifiers, such as soy lecithin to help disperse the water phase evenly throughout the oil, and preservatives are also commonly added.

The margarine industry has also taken to promoting the fact it’s low in saturated fat, a thinly veiled jab at butter. But growing evidence is now firmly establishing that saturated fat may not be a problem at all. A false interpretation of scientific studies has led to millions being “over-medicated” with statin drugs due to the proliferation of myths in the medical community regarding the role of saturated fat in heart disease.

Certainly if saturated fat was a problem, then coconut oil would be the unhealthiest oil on Earth, yet it’s the healthiest.

Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter was and is still is recognized by many as the most easily absorbed source of vitamin A.

Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant—containing more per gram than herring or wheat germ.

Why You Should Avoid Margarine, Shortening and Spreads

There are a myriad of unhealthy components to margarine and other butter imposters, including:
Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat

Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.

A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.

Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.

Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.

Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

Bleach: The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.

Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.

Mono-and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.

Soy protein isolate: This highly processed powder is added to “low-trans” spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.

Sterols: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.

I don’t eat much butter myself but I would select it as an option on any opportunity over these chemical and so-called healthier spreads. If you really want to use a healthy spread, try coconut butter or one of many healthy nut or hemp butters available. The further you stay away from chemical and genetically modified spreads made with GMO oils, the healthier your diet will be.

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

Source
http://preventdisease.com/news/14/041514_Do-People-That-Eat-Margarine-Know-How-Its-Manufactured.shtml

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