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Recent Study On Hypertension in Nigeria

A research carried out in Nigeria by scientists from the University of Edinburgh, England, revealed that one in every four Nigerian is at risk of being diagnosed with high blood pressure. High blood pressure – also known as hypertension – which can cause stroke, heart disease and kidney disease, is twice as high in Nigeria compared with other East African countries and very few are aware that they have the condition. The study also revealed that the figure will sharply rise as more Nigerians continue to live like westerners lives until drastic measures are put in place. There were more than 20 million cases of hypertension in Nigeria in 2010, affecting one-in-three men and one-in-four women and researchers predict a rise in figure to 39 million cases by 2030. Their findings have been published in the “Journal of Hypertension” and it is the first up-to-date nationwide estimate showing how hypertension affects Nigerians at an alarming rate.

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The Very Latest on Carrots.

The Different Health Benefits of Carrots first.

It is well-known that all vegetables are packed with nutrients. Carrots have been widely publicized to virtually “make the blind see” but is that all they do?.. Here’s a rundown of the different health benefits one could gain from eating carrots:
Carrots are naturally rich in vitamins, antioxidants and dietary fiber. They only give 41 calories for every 100 grams, with a negligible fat content and no cholesterol.
Carrots are also rich in vitamin A and beta-carotenes, which help protect people from developing mouth and lung cancers. These compounds, along with flavonoid compounds, help protect the skin too.
Research conducted by the scientists at the University of Newcastle discovered that falcarinol found in carrots may help prevent cancer, as it destroys cells that are pre-cancerous. The study was conducted on laboratory animals.
Fresh carrots are also rich in vitamin C, giving about 9% of the RDA. Vitamin C helps keep the gums, teeth and connective tissues healthy. Its antioxidant properties also help the body be protected from various diseases caused by free radicals.
The root is also rich in B-complex vitamins, such as vitamin B6, folic acid, thiamine and many more. These are co-factors to certain enzymes that are needed for substrate metabolism.
Carotenes are changed by the liver into vitamin A. This vitamin is essential for the maintenance of good vision, sperm production and skin integrity, plus normal growth and development.
Carrots and Cancer Research

Falcarinol is an antioxidant found in carrots and has proven anticancer properties. Researchers in the UK and Denmark reduced cancerous tumors by 1/3 in mice and rats with lab induced cancers.

Additionally, a human study found that consumption of carrot juice increased blood levels of carotenoids in breast cancer survivors. The researchers believe that increased carotenoid blood levels acts as a cancer preventive.

The experiment was conducted using raw carrots so researchers do not yet know if eating boiled carrots or drinking carrot juice, for example, would have the same effect.
Falcarinol is toxic in large amounts but to obtain a lethal dose you would have to eat 400 kilograms of carrots at once. Researchers suspect it is effective because it stimulates mechanisms in the body that fight cancer, although they have yet to carry out a detailed analysis in this respect.

Carrots are full of nutrients, which is why people should include these in their diets. These root crops can help people become healthy as well as prevent the onset of various diseases, including cancer. Young and tender carrots are the best ones, as they are sweet and full of various nutrients.

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COCA-COLA: The Toxic Relief.

Coca cola has become the most consumed carbonated product in the world. Its refreshing taste and crispy sweet feel has gotten many people near addicted to the thing. You probably don’t know that the toxic and health damaging ingredients used to make this product is what brings that very temporary feel that you near get addicted to. For example, it contains carbonated water, sodium benzoate, citric acid, orthophosphoric acid, aspartame, sodium cyclamate, food coloring and assorted aromas. It is important to look at each of these ingredients in order to truly understand what is included in the drink. Of course, the aromas are basically there to make the drink smell good so you will drink it.

*Orthophosphoric acid is one of the drink’s most abundant ingredients. It is also the most infamous. A scary thing about this particular ingredient is that it is so corrosive that it must be trucked in using special containers in order to guard against the containers becoming corroded by this ingredient. It is a frightening prospect to think of putting anything in your body that is so dangerous that it can corrode steel on contact. However, it is a prevalent ingredient in Coca-Cola. Inside the body, it typically prevents the absorption of calcium, leading to bone density problems. This in turn may lead to more serious problems later on such as osteoporosis and even broken bones. It also adversely affects the eyes and even the skin, often causing painful skin rashes that can lead to infections.

*High Fructose Corn Syrup: This is found in Coca-Cola Classic. It is used too extend it’s shelf life as well as a sweetner. Linked to obessity due to the pervasiveness of its presence, digestion of this substance promotes fat storage in the body.

*Sucralose: This is found in diet coke and is 600 times sweeter than regular sugar preliminary research discovered that it can cause organ damage and intestinal complications as it is removed from the blood stream by the kidneys.

*Saccharin: This is an organic petroleum molecule, 300 times sweeter than sugar and should be avoided during pregnancy. It is used in Diet Coke and can cause brain tumors, cancers and can be especially harmful to children.

*Sodium benzoate: This can be potentially dangerous if you happen to have an allergic reaction to aspirin or if you have asthma. It has a tendency to exacerbate these conditions and can make asthma worse in a matter of seconds. According to Sheffield University in Britain, a study found that it has the ability to deactivate human DNA. The deactivation of DNA may lead to Parkinson’s disease and other diseases that are associated with it. It can also cause cirrhosis of the liver, a potentially fatal disease.

*Coca-Cola Light relies on aspartame in order to get its sweet taste. Aspartame is a sugar substitute which actually breaks down into methanol under certain conditions. When aspartame gets hot enough, it actually has the capability of transforming into the gas methanol, which may cause blindness due to irreversible optic nerve damage. While it is unlikely that it could become that hot in a can of Coca-Cola, one thing that does frequently happen in warm drinks is that it actually turns into formaldehyde. Formaldehyde inside the human body causes a host of potential medical problems. Some people exhibit hearing and memory loss, blurry vision, joint pain, fatigue, headache, nausea, dizziness and even heart palpitations. The high level of phenylalanine and methanol in Aspartame could damage neurons, lead to memory loss, brain tumors and even cancer. Diseases associated with aspartame consumption include chronic fatigue syndrome, epilepsy, Alzheimer’s, Grave’s disease, multiple sclerosis and even brain tumors.

*Sodium cyclamate: This is an artificial sweetener that was originally banned by the FDA due to evidence that it could cause cancer. However, it was later determined by the World Health Organization that it was safe for human consumption and now appears in Coca-Cola as well as other products. However, the evidence that it has the potential to cause cancer still exists. It also causes infertility in men and diminishes testicles.

What Happens Within 1 hour of Coca-Cola Consumption:
Almost immediately after you finish drinking a can of Coca-Cola, you have what amounts to approximately 10 teaspoons of sugar in your body. It takes all this sugar approximately 20 minutes to cause the insulin in your blood to skyrocket as the liver starts changing the sugar into fat. This fat is then stored in your body and unlike fat from food, it is very difficult to get rid of. Approximately 40 minutes after you have consumed a can of regular Coca-Cola, the caffeine is affecting the body to the greatest extent. This causes your blood pressure and your heart rate to go up. You feel more awake, but you are also jittery and you may become irritable. Almost immediately thereafter, a chemical called dopamine is produced in your brain. This is a chemical that is designed to produce a sense of euphoria. It is also basically the same effect that heroin addicts experience when they shoot up. A few minutes later, and approximately 1 hour after you have consumed a can of Coca-Cola, your metabolism rises, but not in a good way. Zinc, magnesium and calcium are bound by the phosphoric acid contained in the brink. This means that your body is largely unable to use anything in the drink that may be helpful. Virtually all of the calcium in your body is then expelled in your urine. After that, you essentially experience the “crash” that comes after consuming large amounts of sugar because any positive effects have gone, leaving you feeling exhausted and mentally dazed.

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Kale- The Magical Vegetable

Kale is a leafy green cruciferous vegetable that is chock-full of essential vitaminsA, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 caloriesbut packs almost 3 grams of protein.
One cup of cooked kale has over 1000% more vitamin C than a cup of cooked spinach and unlike spinach, kale’s oxalate content is very low which means that the calciumand iron in kale are highly absorbable in the human digestive system.

Possible health benefits of consuming kale

Diabetes:Studies have shown that type 1 diabetics who consume high-fiber diets have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids and insulin levels. One cup of chopped fresh kale provides about 2.6 grams of fiber.
The Dietary Guidelines for Americans recommends 21-25 g/day for women and 30-38 g/day for men.
Kale contains an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathyand/or autonomic neuropathy in diabetics.
Of note, most studies have used intravenous alpha-lipoic acid and it is unsure whether oral supplementation would elicit the same benefits.
Heart disease:The fiber, potassium, vitamin C and B6 content in kale all support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease, according to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennesse.
For blood pressure, increasing potassium intake may be just as important as decreasing sodium intake for lowering blood pressure because of potassium’s vasodilation effects.
You can count on kale to provide valuable cardiovascular support in terms of its cholesterol-lowering ability. Researchers now understand exactly how this support process works. Our liver uses cholesterol as a basic building block to product bile acids. Bile acids are specialized molecules that aid in the digestion and absorption of fat through a process called emulsification. These molecules are typically stored in fluid form in our gall bladder, and when we eat a fat-containing meal, they get released into the intestine where they help ready the fat for interaction with enzymes and eventual absorption up into the body. When we eat kale, fiber-related nutrients in this cruciferous vegetable bind together with some of the bile acids in the intestine in such a way that they simply stay inside the intestine and pass out of our body in a bowel movement, rather than getting absorbed along with the fat they have emulsified. When this happens, our liver needs to replace the lost bile acids by drawing upon our existing supply of cholesterol, and, as a result, our cholesterol level drops down. Kale provides us with this cholesterol-lowering benefit whether it is raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw kale improves significantly when it is steamed. In fact, when the cholesterol-lowering ability of steamed kale was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), kale bound 42% as many bile acids (based on a standard of comparison involving total dietary fiber).
Cancer:Kale and other green vegetables that contain chlorophyll have been shown to be effective at blocking the carcinogenic effects of heterocyclic amines, which are generated when grilling foods at a high temperature.If you tend to like your grilled foods charred, make sure to pair them with green vegetables to help negate these effects.
Bone health:Low intakes of vitamin K have been associated with a higher risk for bone fracture.Adequate vitamin K consumption is important for good health, as it acts as a modifier of bone matrix proteins, improves calcium absorption and may reduce urinary excretion of calcium.
One cup of kale provides a whopping 550 micrograms of vitamin K, over 680% of our daily needs.
Digestion:Kale is high in fiber and water content, both of which help to prevent constipationand promote regularity and a healthy digestive tract.
Healthy skin and hair:Kale is high in vitamin A, a nutrient required for sebum production to keep hair moisturized. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair.
Adequate intake of vitamin C, which kale can provide, is needed for the building and maintenance of collagen, which provides structure to skin and hair.
Iron-deficiency is a common cause of hair loss, which can be prevented by an adequate intake of iron-rich foods, like kale.
Kale is now recognised as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs’ made from glucosinolates can help help regulate detox at a genetic level.
Researchers can now identify over 45 different flavonoids in kale. With Kaemferol and quercetin heading the list, kales’ flavonoids combine both antioxidant and anti-inflammatory benefits in way that kale has a leasing dietary role with respect to avoidance of chronic inflammation and oxidative stress.
Risks and precautions
Beta-blockers, a type of medication most commonly prescribed for heart disease, can cause potassium levels to increase in the blood. High potassium foods such as bananas should be consumed in moderation when taking beta-blockers.
Consuming too much potassium can be harmful for those whose kidneys are not fully functional. If your kidneys are unable to remove excess potassium from the blood, it could be fatal.
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Coconut Oil and the Dermatologist

 COCONUT OIL AND THE DERMATOLOGIST ( Coconut oil with a focus on skin care):

Lol, okay I know the ladies mostlly are gonna laaaawwwv this. A dermatologist once told me that any hair or skin product with coconut oil does magic. Yes, we know coconuts are high in anti-oxidants especially vitamin E which protects the skin from oxidative damage and adds this infinite glow. Let’s see some other reasons why coconut oils are the best choice in keeping a healthy and marvelous skin:
1.) Recent research has shown that the use of coconut oil on the skin improved hydration and kept the skin surface lipids intact. It also stated that when it came to thick, scaly, fissured feet or rough leathery elbows and knees, coconut oil definitely beat regular moisturizer to the finish line.
2.) Coconut oil is an excellent moisturizer and with good anti-inflammatory properties ( related to anti-oxidants such as polyphenols) keeps eczema in check, according to Ted Lain.
3.) The combination of anti-inflammatory, anti-oxidant, anti-bacteriaal and hydrating properties make it truly unique. According to the Advanced Dermatology PC in Westchester, NYC, coconut oil is composed primarily of saturated fats and medium chain fatty acids which not only help to repair the skin barrier and trap water, thus hydrating the skin, they also reduce inflammation.
4.) In one study, coconut oil reduced protein loss in both damaged and undamaged hair when used before shampooing and as aa leave-in treatment. Coconut oil is able to penetrate the hair shaft due to its low molecular weight and affinity for proteins.
WARNING:
Not everyone should apply it head to toe, such as those with very oily skin. For patients with acne-prone skin, it has been found to be comedogenic. However, the anti-inflammatory and anti-aging benefits of the polyphenols also make coconut oil part of a rejuvenating skin care regimen.
There are tons of real life testimonials that say slathering the raw oil on hair and skin are a part of a daily beauty routine for them, I however recommend an enriched skin/hair cream. It guarantees smoother hair, more shine and not to mention crazy soft skin!

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MSG-The Sweet Killer.

Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer). It is 

also found in abundance in 

the white Maggi and 

Indomie seasoning.

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as “short-term reactions” to MSG.

Why MSG is so Dangerous?

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body. Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within the heart’s electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.” 

Many other adverse effects have also been linked to regular consumption of MSG, including:

Obesity
Eye damage
Headaches
Fatigue and disorientation
Depression
Cancer
Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.

According to the FDA, MSG Symptom Complex can involve symptoms such as:

Numbness
Burning sensation
Tingling
Facial pressure or tightness
Chest pain or difficulty breathing
Headache
Nausea
Rapid heartbeat
Drowsiness
Weakness.
Not to say that if taken in very small quantities, it may not bear much health consequence but the amount in which it is consumed in fast food, Indomie and Maggi containing foods these days is far from “small” and with accumulation could come back to haunt us in the future.

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Adverse Health Effects of Flouride Use.

A Lot of toothpastes and mouthwashes include flouride in their products and for good reason too. Flouride protects the tooth enamel amongst other effects it has on the dentition. But when used in excess and on constant swallowing could cause serious health  issues. See some of them:
ARTHRITIS

Current evidence strongly indicates that some people diagnosed with “arthritis” are in fact suffering from low-grade fluoride poisoning.

Joint pain and stiffness are well known symptoms of excessive fluoride intake. According to the U.S. Department of Health and Human Services, too much fluoride causes “chronic joint pain” and “arthritic symptoms.” U.S. health authorities have long dismissed the relevance of this by insisting that fluoride only causes arthritic symptoms in patients with advanced forms ofskeletal flourosis, a bone disease caused by fluoride.Modern research clearly shows, however, that fluoride-induced joint pains can occur in theabsence of obvious skeletal fluorosis. This makes fluoride’s effects on joints extremely difficult to differentiate from common forms of arthritis. In fact, research has found that fluoride can be a direct cause ofosteoarthritis, with or without the presence Of classic skeletal floursosis.

In cases where fluoride is the cause of a person’s arthritic problems, reduction in daily fluoride intake for a period of several weeks or months can eliminate the symptoms in the absence of medical treatment. Correct diagnosis is thus critical to effective recovery.

CANCER

According to the National Toxicology Program (NTP), “the preponderance of evidence” from laboratory studies indicates that fluoride is a mutagen(a compound that can cause genetic damage). Achemical that can cause genetic damage is one that can likely cause, or contribute to, the development of cancer.

While the concentrations of fluoride causing genetic damage in laboratory studies are generally far higher than the concentrations found in human blood,there are certain “microenvironments” in the body (e.g., the bones, bladder, kidneys, oral cavity, pineal gland) where cells can be exposed to fluoride levels that are comparable to those causing genetic damage in the laboratory. Moreover, some research has found that cells of primates (including great apes and humans) are more susceptible to fluoride’s mutagenic effects than cells of rodents.

PINEAL GLAND

In the 1990s, a British scientist, Jennifer Luke,discovered that fluoride accumulates to strikingly high levels in the pineal gland.The pineal gland is located between the two hemispheres of the brain and is responsible for the synthesis and secretion of the hormone melatonin. Melatonin maintains the body’s circadian rhythm (sleep-wake cycle), regulates the onset of puberty in females, and helps protect the body from cell damage caused by free radicals.

While it is not yet known if fluoride accumulation affects pineal gland function, preliminary animal experiments found that fluoride reduced melatonin levels and shortened the time to puberty. Based on this and other evidence, theNational Research Councilhas stated that “fluoride is likely to cause decreased melatonin production and to have other effects on normal pineal function, which in turn could contribute to a variety of effects in humans”.

The Brain
A review of brain studies involving the use of fluoride has concluded that one of the adverse effects of fluoride exposure on children is damage to their neurological development.According to the Harvard researchers, children who lived in high-fluoride areas had “significantly lower IQ than those in low fluoride areas,”.Extremely high levels of fluoride are known to cause neurotoxicity in adults, and negative impacts on memory and learning have been reported in rodent studies.

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Wonderful Health Benefits From Tea

stress and green tea

Tea types and components

Tea comes fromCamellia sinensis, an evergreen shrub native to East and South Asia. (“Herbal teas” are made from other plants and are not true tea.) Tea has been consumed for thousands of years in Asia, where it is an important part of many cultures and has long been associated with health benefits. In China and Japan, in particular, its preparation and presentation have been taken to the level of an art form.

Green tea, popular in Asia, is minimally processed—the leaves are steamed, rolled and dried. Black tea is withered, rolled or crushed, and then “fermented” (in this case meaning oxidized, or exposed to oxygen) before being dried, which makes it black and stronger in taste. Oolong tea is partly fermented. White tea is harvested in early spring; the young leaves and silvery white buds are just steamed and dried.

Like coffee, cocoa and many plant foods, tea contains hundreds of biologically active chemicals, notably a wide range of flavonoids and other polyphenols, which can be absorbed and used by the body to varying degrees.

The chemical composition of tea depends on the specific botanical variety, how and where it is grown, and how it is processed. Green tea, for example, is rich in catechins, including the potent antioxidant EGCG. In black tea, the catechins convert into other compounds during fermentation. Oolong tea falls between black and green teas in composition. Various polyphenols have different effects in the body.

Other factors affecting tea’s chemistry include its age and how it’s stored, brewed and served. Longer steeping time results in more polyphenols being released, though steeping for more than three minutes or so usually doesn’t increase these compounds significantly. Decaffeinating tea reduces its catechins. Instant and bottled teas generally have lower levels of polyphenols. Some research suggests that adding milk to tea binds catechins and reduces their effects somewhat. Lemon, in contrast, may enhance the body’s absorption of catechins.

Health Benefits of Green Tea

Following new scientific developments, research into the health effects of green tea has advanced significantly. Studies have shown that green tea is made of several main components that contribute to its character: catechins (texture), caffeine (bitterness), and theanine (flavor), as well as various vitamins and minerals. Present in large quantities of green tea, catechins (including EGCG) are a type of polyphenol that is also a component of red wine. Catechins also give green tea its signature texture, and as a potent antioxidant, hinders dangerous free radicals in the body. Caffeine gives green tea its bitter taste, while increasing alertness, and relieving fatigue. Theanine, an amino acid, gives green tea its taste and acts as a mild relaxant. Theanine helps to relieve the jittery effect that caffeine can sometimes produce in sensitive individuals. This makes it a great alternative to coffee which not only has higher levels of caffeine, but does not contain theanine to regulate the unpleasant physical side effects. These are the main research properties included in green tea. Green tea contains a well-balanced mix of these ingredients.

Health Benefits of White Tea
White Tea is the least oxidized of all types of tea. Because of this and the higher proportion of young bud leaves, white tea is usually very low in caffeine, which makes it a good choice for people who are watching their caffeine intake. Many people believe white tea to be even better for you than green tea because it has been processed less. Research has shown that white tea contains the same free radical fighting catechins as green tea. White teamay help to prevent heart disease, cancers and stroke, as well as helping to treat diabetes. High levels of calcium and fluoride may help maintain healthy teeth, gums and bones. White tea is an excellent addition to your daily routine.

Health Benefits of Oolong Tea
Oolong Teas are unique because they span an oxidation range of 20-80%, where some are closer to green teas, and others are more similar to black teas. Caffeine levels vary accordingly, where greener oolongs will have less caffeine content and darker oolongs will have higher caffeine content. Oolong teas, because they have higher oxidation levels than green tea, will also have lower catechin levels, although catechins are still present. However, although catechins decrease with oxidation, theaflavin and thearubigin levels increase. These polyphenols may help in defending the body against stroke, dementia, heart disease and cancer. In addition to this, oolong teas have long been believed to aid in digestion, so have a cup with or after your next meal.

Health Benefits of Black Tea
Black teas contain the highest levels of caffeine among all types of tea. For someone who is looking for an efficient energy boost, this would be a great choice. However, for caffeine sensitive individuals, consumption of black tea should be moderate. Black tea does contain low levels of catechins, but is noted for having the highest levels of theaflavins and thearubinins. As more research is showing, these compounds may be just as effective as the catechins in green tea in preventing heart disease, stroke and cancer, and lowering cholesterol. So don’t think that that your morning black tea isn’t as healthy as your cup of green tea in the afternoon. You are just consuming a different variety of healthy compounds. Our common Lipton tea falls under this caategory.

Health Benefits of Pu-erh Tea
The unique processing of Pu-erh teas, where the leaves are literally fermented and aged, chemically changes the makeup of the tea. Pu-erh tea has varying, but generally low levels of caffeine. It also contains very high amounts of flavonoids, which are aggressive in lowering LDL cholesterol and lowering blood pressure. Studies have shown that pu-erh has the ability to break up fats, which makes this tea especially effective at aiding digestion after particularly heavy or greasy meals. Traditionally, this type of tea was also believed to aid in weight loss, and is now included in many “slimming” tea formulas. Recent studies have shownthat this type of tea maydecrease body mass and increase metabolism. While it may or may not aid in maintaining a healthy weight, the other benefits to the heart and body are important enough to consider trying this unique tea.

Health Benefits of Herbal Tea
Herbal “teas” or tisanes are not true teas, because they do not derive from the Camellia sinensis plant, however these tisanes have some virtues of their own. Most notably, these infusions do not contain caffeine, which makes them acceptable for young children, the elderly or for evening tea drinking. A specific example, rooibos, a red bush from South Africa, has high levels of antioxidants and vitamin C, as well as being caffeine free. Lavender has been used for generations to promote relaxation and to calm the mind and body. Chamomile, while also having strong calming powers, has been used as a natural pain reliever when prepared in strong infusions. Peppermint is used by many traditions, especially in Moroccan culture, as a tea to help aid in digestion and to clear the sinuses. These herbs, while not having the super powers of the Camellia sinensis plant should not be overlooked, as they do have their own more subtle benefits and can be enjoyed by anyone at any time of the day.

In Summary:

*Tea drinking appears to lower the risk for heart disease and stroke.
*Natural compounds called polyphenols in green tea might protect against several cancers, including those of the prostate, GI tract, lungs, breast, and skin.
*Caffeine and antioxidants called catechins found in green, oolong, and white teas may increase metabolism and promote weight loss.
*Tea polyphenols are thought to strengthen bones and protect against fractures.
*People who drink tea could see improvements in mood, concentration, and performance.

Unless it has been decaffeinated, tea averages about 40 milligrams of caffeine per six-ounce cup (versus 100 milligrams in coffee, on average), depending on the type, brewing time, and other factors. Black tea tends to have more caffeine than green.
There doesn’t seem to be a downside to tea,” says American Dietetic Association spokeswoman Katherine Tallmadge, MA, RD, LD. “I think it’s a great alternative to coffee drinking. First, tea has less caffeine. It’s pretty well established that the compounds in tea – their flavonoids – are good for the heart and may reduce cancer.

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Soybean: A Review on the Health Effect of Soybean Consumption.

Soybean: A Review on Health Effects of Soy bean Consumption.

The isoflavone, protein quality, high unsaturated fat content e.t.c of soybean has been beaten and over emphasized. We forget that there is a bad side of every good thing, no matter how small. Most times we may not know where our problems come from and we point limited resources in the wrong direction. Here’s wt I found tho.

1.) Unfermented soybeans contain large quantities of natural toxins (antinutrients) e.g trypsin inhibitors dt could reduce protein digestion, cause cancer and produce gastric distress.

2.) Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together which could be fatal.

3.) Soy also contains goitrogens- substances that depress thyroid function.

4.) soybeans are high in phytic acid. This can block the uptake of essential minerals such as calcium, magnesium, copper, iron esp. Zinc in d intestinal tract.

5.) The production of soy oil is highly processed, denatured and also contributes to the formation of free radicals

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Use of Nutrition in Memory Enhancement and Cognitive Improvement.

Just as the body needs fuel, so does the brain. You probably already know that a diet based on fruits, vegetables, whole grains, “healthy” fats (such as olive oil, nuts, fish) and lean protein will provide lots of health benefits, but such a diet can also improve memory. But for brain health, it’s not just what you eat—it’s also what you don’t eat. The following nutritional tips will help boost your brainpower and reduce your risk of dementia:

1.) Get your omega-3s. More and more evidence indicates that omega-3 fatty acids are particularly beneficial for brain health. Fish is a particularly rich source of omega-3, especially cold water “fatty fish” such as salmon, tuna, halibut, trout, mackerel, sardines, and herring. In addition to boosting brainpower, eating fish may also lower your risk of developing Alzheimer’s disease. If you’re not a fan of seafood, consider non-fish sources of omega-3s such as walnuts, cashew nuts, kidney beans and spinach, and soybeans.

2.) Limit calories and saturated fat. Research shows that diets high in saturated fat (from sources such as red meat, whole milk, butter, cheese, cream, and ice cream) increase your risk of dementia and impair concentration and memory. Eating too many calories in later life can also increase your risk of cognitive impairment. 

3.) Eat more fruit and vegetables. Veggies are packed with antioxidants, substances that protect your brain cells from damage. Colorful fruits and vegetables are particularly good antioxidant “superfood” sources. Try leafy green vegetables such as spinach,lettuce and fruit.

4.) Drink green tea. Green tea contains polyphenols, powerful antioxidants that protect against free radicals that can damage brain cells. Among many other benefits, regular consumption of green tea may enhance memory and mental alertness and slow brain aging.

5.) Drink wine (or grape juice) in moderation. Keeping your alcohol consumption in check is key, since alcohol kills brain cells. But in moderation (around 1 glass a day for women; 2 for men), alcohol may actually improve memory and cognition. Red wine appears to be the best option, as it is rich in resveratrol, a flavonoid that boosts blood flow in the brain and reduces the risk of Alzheimer’s disease. Other resveratrol-packed options include grape juice, cranberry juice, fresh grapes and berries, and peanuts.

For mental energy, choose complex carbohydrates:
Your brain needs fuel to perform at its best. When you need to be at the top of your mental game, carbohydrates can keep you going. But the type of carbs you choose makes all the difference. Carbohydrates fuel your brain, but simple carbs (sugar, white bread, refined grains) give a quick boost followed by an equally rapid crash. There is also evidence to suggest that diets high in simple carbs can greatly increase the risk for cognitive impairment in older adults. For healthy energy that lasts, choose complex carbohydrates such as whole-wheat bread, brown rice, oatmeal, high-fiber cereal, lentils, and whole beans. Avoid processed foods and limit starches (potato, pasta, rice) to no more than one quarter of your plate.
Other fruits that Enhance Cognitive Function and Memory Include:
*Avocado – Avocados are a source of monounsaturated fats, omega 3, and omega 6 fatty acids. These increase blood flow to the brain, lower cholesterol, and aid in the absorption of antioxidants. Avocados also come with many antioxidants of their own, including vitamin E, which protect the body and the brain from free radical damage. They are also a good source of potassium and vitamin K—both protect the brain from the risk of stroke.

*Coconut Oil – Coconut oil contains medium chain triglycerides that the body uses for energy, leaving glucose for the brain. It also seems to have a beneficial effect on blood sugar, blood pressure, and cholesterol. Anything that benefits the heart and circulation also benefits the brain. Coconut oil acts as an anti-inflammatory as well and has been linked to helping prevent Alzheimer’s and dementia.

*Beans and Legumes – Beans and legumes are excellent sources of complex carbohydrates. Beans and legumes are also rich in folate—a B vitamin critical to brain function—and essential omega fatty acids.

*Dark Chocolate – The flavonols in chocolate improve blood vessel function, which in turn improves cognitive function and memory. Chocolate also improves mood, can ease pain, and is full of antioxidants.

*Nuts – Nuts, especially walnuts and almonds, are extremely good for the brain and nervous system. They are great sources of omega 3 and omega 6 fatty acids, vitamin B6, and vitamin E. Vitamin E has been shown to prevent many forms of dementia by protecting the brain from free radicals, and it improves brain power. 

*Tomatoes – Tomatoes contain lycopene, a very powerful antioxidant that combats dementia and may improve mood balance too just like watermelons.

NOTE: No diet therapy takes fulll effect within the snap of your fingers but it’s effects are longer lasting than drugs. Be patient and over time you’d notice a tremendous improvement in your memory holding capacity. Cheers.

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