Proof That These Foods Could Protect Against Heart Disease

A new study has found that eating more fruit and vegetables translates into a lower risk of dying from heart disease. This is a significant point, as heart disease is the world’s leading cause of death. So hit the fruit and vegetable aisle of the supermarket and find items that will protect your heart and help prolong your life.

The study is published online in the “European Heart Journal.”

The data, which come from the “European Prospective Investigation into Cancer and Nutrition” (EPIC), show that people who ate at least eight portions of fruit and vegetables a day had a 22% lower risk of dying from heart disease than those eating fewer than three portions a day. One portion was defined as weighing 80 grams — or, one small banana, a medium apple, or a small carrot.

The information comes from more than 300,000 people in eight different European countries. Among them, 1,636 died of heart disease. It shows a four percent lower risk of dying from ischemic heart disease (IHD) for each extra fruit or vegetable eaten past two a day. For example, someone eating five portions a day has a four percent lower risk of dying from heart disease than someone eating four portions a day.

IHD is a disease involving reduced blood supply to the heart. It can lead to angina, heart attack, or heart failure.

The study lasted from 1992 to 2000, spread across 10 countries. Participants were between 40 and 85 years of age. They were tracked for an average of nearly eight and a half years. It found that the average intake of fruit and vegetables was five portions a day.

While the study is limited in some ways, there is one main message to cull from it: People who regularly eat multiple fruit and vegetable servings each day have added protection against dying from the world’s leading cause of death. A reduction of 22%, as mentioned earlier, is “huge” according to the researchers.

 

By Victor Marchione, M.D. on 02/01/2011

Soy baby formula, put it back

Researchers at the Children’s Hospital Medical Center in Cincinnati, Ohio, performed a random, double-blind study12 to see how much phytoestrogen (meaning plant-based estrogen) 21 four-month-old infants received from soy-based formula.

They divided the infants into three groups. One received soy-based formula, one received cow milk formula, and the third had human breast milk. For the soy formulas, researchers tested five different brands, all of which showed similar soy isoflavones content and proportion of soy isolate.

They found that the infants receiving the soy formula had 214 times more genistein (a key isoflavone found in soy) in their blood than that found in the infants receiving cow’s milk, and 244 times more than that found in infants receiving breast milk.

The infants receiving soy also had 140 times more daidzen (another key isoflavone in soy) than those found in the infants receiving the cow’s milk formula, and 210 times more than in the infants taking the breast milk.

Researchers concluded that the “daily exposure of infants to isoflavones in soy infant formulas is six to 11 fold greater on a bodyweight basis than the dose that has hormonal effects in adults consuming soy foods.”

Worse yet, they go on to say that “circulating concentrations of isoflavones in the seven infants fed soy-based formula were 13,000 to 22,000 times higher than plasma oestradiol concentrations in early life, and may be sufficient to exert biological effects.”

Wow! That’s a lot of unnatural estrogen floating around in those little bodies.

And we wonder why girls are developing so much earlier than they did 20 years ago, and why boys seem to be behind the curve. Could it be all that excess estrogen?

Finally, those who are opposed to soy also point to a number of soy allergies and digestive problems soy can cause, including gas, cramping, bloating, or intestinal discomfort, all of which are signals that our bodies send us to indicate that the use of soy may not be in our best interest.

Soy, healthful or harmful?

There is an epic battle being waged over a common food that you and your children likely are exposed to every single day.

In one corner are those who proudly profess the almost miracle-like qualities of this food, with boastful claims about how it can do everything from curing cancer to preventing heart disease and even menopause.

In the other corner there is a persnickety bunch who retorts that this food is anything but a “miracle.” They claim it can lead to thyroid disease, actually CAUSE cancer, hamper your immune system, destroy your brain, make you infertile, and even turn males into females! (more…)

Whats really in your eggs

Today there are many labels on an egg carton meant to steer one to the best, most nutritious choice. But do these labels accurately describe what’s really in your eggs?

“Free-Range” or “Cage-Free” is a popular term meant to connote chickens living off the land with ample space to move about, plenty of sunshine, and fresh air. (more…)

Cruciferous Vegetables Contain Sulfur-Rich Compounds to Fight Cancer!

It turns out Mom was right.

If broccoli or Brussels sprouts were frequently the last bits left on your plate as a child, Mom had good reason to encourage you to clean your plate and eat your vegetables.

Broccoli and Brussels sprouts belong to the Brassica or cruciferous family, which also includes cabbage, cauliflower, collard greens, kale, kohlrabi, mustard greens, rutabaga, turnips, bok choy, Chinese cabbage, arugula, horseradish, radish, wasabi, and watercress. This family of bitter greens and roots is quickly becoming the focus of scientists and cancer specialists alike due to the high amounts of glucosinolates that it contains. (more…)

Obtain cellular health with Omega fatty acids

Numerous studies are linking the intake of omega-3 oils with improvements in cognitive function, visual acuity, and overall brain development. Our western culture has introduced processed vegetable oils and man-made fats that are inflaming and retard normal brain growth. Increasing high quality, long-chain omega-3 fatty acids in the diet is a critical staple to supporting healthy brain function.
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Mediatation reduces depression, fatigue, anxiety in MS patients

A new study conducted by the Swiss has demonstrated that certain forms of meditation may help patients with MS. The particular type of meditation known as “mindfulness” is where patients simply train their mind to focus more on the moment rather than the past or future. It is precisely described as “nonjudgmental awareness of moment-to-moment experience.”

The 8 week study conducted at the University Hospital Basel in Switzerland randomly assigned 150 patients to either take part in the 8 week study or continue on standard medical care. Those who performed the meditation reported lower levels of fatigue and depression for upwards of 6 months as opposed to those who received the standard medical treatments. Fatigue is often a major problem for MS sufferers with up to 50% saying that it is their most disabling symptom. (more…)

Olive oil and raw green diet lower systemic infection and improve cardiovascular health

Systemic inflammation is a significant factor known to accelerate the aging process and is an underlying mechanism behind most chronic illnesses including cardiovascular disease and metabolic syndrome. Low grade inflammation increases body temperature and initiates degradation of the delicate endothelial lining of the vascular system. This process is known to cause metabolic instability and is linked with the proliferation of heart disease, diabetes, cancer and dementia. Polyphenols from extra virgin olive oil have been shown to significantly reduce the expression of genes that trigger systemic inflammation and can be used along with natural diet to lower the risks from cardiovascular disease.

Olive Oil and Greens Lower Risk of Heart Disease by More Than 40% (more…)