Diet and Your Health

In recent years, we have heard more and more about how our diet affect our health, especially in relation to the production of cancers. Research has shown that our diet contains an enormous variety of natural mutagens and carcinogens.

It is also apparent that we are ingesting vastly greater qualities of these substances than was previously suspected. Perhaps this natural chemical product should be a primary concern rather than the mutagenicity of industrial chemicals, food additives and pollutants in our environment.

For example, in 1989 the United States had a big publicity generated scare concerning the plant growth regulator Alar, which is used to delay ripening of apples so that they do not drop prematurely. Alar was said to be carcinogenic, but when put in perspective with chemicals in our daily diets, it does not to be so bad.

For instance, the hydrazines in a helping of mushrooms are 60 times more carcinogenic than the Alar consumed in a glass of apple juice or 20 times greater than a daily peanut butter sandwich, which frequently contains aflatoxin B. Our diets contain literally millions of natural chemicals; in fact it is not practical to test them all for carcinogenicity.

Animal tests and the Ames test have been used to evaluate cooked foods for their potential for inducing cancers and it has been found that browned sugars or breads contains a variety of mutagens.

In addition, caffeine and its close relative theobromine found in coffee, tea, cocoa, and some soft drinks may increase the risk of tumors by inhibiting DNA repair enzymes.

Plants synthesize many carcinogenic or teratogenic chemicals as delense mechanism to ward off the animals that want to consume them. Examples of plants plant carcinogens include psoralen and its derivatives, which are widespread in plants and have been used as sunscreen in France; solanine and chaconine are teratogens and are found in greened potatoes.

Other food that contains natural cicargens includes banana, basil, broccoli, cabbage, cauliflower, celery, horseradish, mustard turnips, and black pepper. In addition, red wines are believed to be responsible for the high incidence of stomach cancers among the French people, although red wine also seems to decrease the incidence of coronary heart disease. It seems that nothing can be consumed that does not contain mutagen!

Another big problem with American diet is the consumption of excess quantities of fats. The average American consumes 40% of her/ his calories in the form of fat. Comparisons of cancer death rates in different national populations have provided important clues to the nutrational causes of cancer.

Very different types of cancers appear in the United States than appear in Japan. In United States, colon, breast, and prostate cancer are most prevalent, whereas stomach cancers are in excess in Japan.

When the amount of dietary fat intake is plotted against the number of death by breast cancer, the results are striking; the more fat in the diet, the more higher the rate of breast cancer.

How might fat intake cause cancer? It may be caused by rancid fat because it represents a sizable percentage of the fat are very prone to oxidation, which produces a variety of carcinogenic compounds. Another likely explanation is that may carcinogens are soluble in fats and accumulate in the fat of the animals we eat.


Charles

Arthrits Relief with Simple Dietary Changes

The best course of action to take sometimes isn't clear until you've listed and considered all of your alternatives. The following paragraphs should help clue you in to what changes the experts think are significant when trying to control the pain of Arthritis..

Arthritis is one of the most prevalent health problems facing today's aging population. The most common form of arthritis is osteoarthritis, which usually strikes weight-bearing joints such as the ankles, knees and hips.

Pain is caused by the gradual breakdown of cartilage, the soft "padding" material that cushions the joints. About 85% of adults who reach the age of 85 will have osteoarthritis, unless they take a proactive approach to prevent it.

Exercise is very important. But what about diet?

For a long time, doctors doubted there could be any link between diet and osteoarthritis. They saw the disease as a natural result of wear and tear on the joints, something inevitable as we age. But new research is making them reconsider that idea.

It now appears that nutrition plays a vital role in helping to prevent or ease the effects of osteoarthritis. One key element is vitamin C. Vitamin C is a powerful antioxidant, and may protect the joints from the damaging effects of free radicals (unstable molecules that can cause joint inflammation).

Recent research is showing that vitamin C can help prevent bone loss and cartilage inadequacies associated with aging. Specifically, when your joint has cartilage that needs to be repaired, vitamin C is needed for such repairs. It helps to keep your cartilage "young".

The information about Arthritis presented here will do one of two things: either it will reinforce what you know about Arthritis or it will teach you something new. Both are good outcomes.

According to Dr. Timothy McAlindon of the Boston University School of Medicine, "Vitamin C may also help generate collagen, which enhances the body's ability to repair damage to the cartilage."

When scientists at the Boston University School of Medicine studied the eating habits of people with osteoarthritis of the knee, they found that those getting the most vitamin C, more than 200 milligrams a day, were three times less likely to have the disease get worse than those who got the least vitamin C (less than 120 milligrams a day).

Dr. McAlindon recommends that people get a least 120 milligrams of vitamin C every day. "That's the amount in a couple of oranges," he says. Dr. Michael F. Roizen and Dr. Mehmet C. Oz, co-authors of "You: The Owner's Manual", recommend even more. "Shoot for 1200 milligrams of vitamin C a day- spread between your diet and supplements throughout the day."

Be careful not to overdo it. Some data suggest that more than 2,500 milligrams a day can have the opposite effect and actually increase the risk of osteoarthritis.

Dr. Eve Campanelli, a holistic family practitioner in Beverly Hills, CA, recommends black cherry juice. She advises her patients to drink two glasses, twice a day, of four ounces of the juice diluted with four ounces of water.

Other fruits and vegetables rich in vitamin C include oranges, cantaloupe, broccoli, strawberries, peppers and cranberry juice. A healthy diet, rich in fruits and vegetables, has been recommended by nutritionists for years. Now there's another reason to pay attention- it can help your joints to stay young!

Hopefully the sections above have contributed to your understanding of Arthritis. Share your new understanding about Arthritis with others. They'll thank you for it.

Charles

The Right Vegetables For The Dieter

With the right vegetables, however, you can eat as many as you want how many times you want it and not gain a pound. Exercise caution, however, by picking the right kinds of vegetables, as not all can keep you slim. This is because there are vegetables that are high in calories while there are also those who are low in calories. What are these low calorie vegetables?

The following are the types of vegetables that are considered to have low calories and are great to eat if you're in a diet or want to lose weight. These include carrots, cucumbers, radishes, fresh green beans, celery, cauliflower, cabbage, cherry tomatoes, mushrooms, and lettuce.

Clearly, you don’t have to go all green when you’re in a vegetable diet. If you look at the choices, you can gather for yourself that these not only contain the least calories, they are packed with essential nutrients as well.

To be more specific, if you are on a low carbohydrates diet you might have been hearing that munching on vegetables is the way to go. However, just as there are vegetables that contain low and high calories, there are also vegetables that are low and high in carbohydrates.

Do not generalize that just because they are vegetables they are immediately low in carbohydrates. Vegetables that are low in carbohydrates include but are not limited to sprouts, leafy greens, hearty greens, herbs, sea vegetables, broccoli, mushrooms, avocado, peppers, summer squash, scallions, asparagus, bamboo shoots, leeks, eggplants, artichoke hearts, okra and more. Of course, low calorie vegetables are also low in carbohydrates so you can take your pick.

To be cautious, here's a list of vegetables that are starchy and are high in carbohydrates. These include beets, corn, parsnips, peas, all types of potatoes, and winter squashes. If you want to experiment on other types of vegetables, as there are many available in the produce section, you can check out their calorie and carbohydrate count on the internet to guide you on your diet.

Other types of vegetables that should be included in your diet list are those full of fiber. Don't be confused by this statement. Though vegetables in general are good sources of fiber, there are certain types of vegetables that contain more fiber than others. Examples of these fiber-rich vegetables include brussel sprouts, carrots, cooked beans and peas, and spinach.

Cruciferous vegetables are also good sources of fiber such as cabbage, broccoli, and cauliflower. These vegetables are good sources of soluble fiber. Soluble fiber helps keep you feeling full and therefore makes it easier for you to resist eating too much food.

Though vegetables are generally not harmful if you are on a diet, observing the right serving sizes will help accelerate the results you want to see. The National Cancer Institute has recommended certain serving sizes for different types of vegetables. The recommended serving size if you are eating raw non-leafy vegetables or cooked vegetables is half a cup.

If you are eating raw leafy vegetables, the recommended serving size is one cup. If cooked beans or peas are what you’re having for a meal, the recommended serving size you should take is half a cup. These serving size recommendations are considered not only healthy but aids in dieting as well. Since all the vegetables enumerated earlier don’t all contain the same amount of carbohydrates, it is still helpful to do a carbohydrate count on those you want included in your diet.

A good point to remember when you are calculating carbohydrates is to exclude the fiber count because this is generally not included.

While you are on a vegetable diet, keeping a few tips in mind to be careful is essential. You might have lost weight but you got sick in the process so what’s good in that? When you pick out vegetables, try to go to the organic produce section. If you can’t get hold of organically grown products then exercise caution by washing your vegetables thoroughly. Vegetables that are not organically grown contain pesticides which are harmful to your health.

When you are picking out vegetables, choose the freshest among the lot. You can tell when it’s fresh if it’s brightly colored and are blemish-free or has the least amount of blemishes.

In-season vegetables are guaranteed to be fresh so buying vegetables growing in their season is a good idea. You shouldn’t plan on storing vegetables for too long. Buy only the vegetables you plan to be eating in a few days. Other than that you should discard vegetables that have been stored too long.

When you eat vegetables, try to leave as much edible skin on them as possible. The skin on vegetables contains their own nutrients which can benefit your health. Eating vegetables raw is also a good idea as cooking them can take away some of the nutrients and add fat from the oil you used.

As you can see, vegetables don’t seem daunting in the very least. These are great, quick and cheap alternatives to fatty foods that bring on the ounces on your weighing scale.

As they are low in fat, cholesterol, sodium and calories naturally, it is no wonder that vegetables have been advocated to dieters for such a long time. If recipe is your problem, there are great recipe books or online recipes that show you great ways to make your vegetables tasty without adding unnecessary fat and taking away their nutrients.

Charles