Dec
27
Filed Under Nutrition | Comments Off
Felicia Drury Kliment asked:
The following is an excerpt from the book Eat Right for Your Metabolism
by Felicia Drury Kliment
Published by McGraw-Hill; April 2006;$16.95US/$22.95CAN; 0-07-146015-2
Copyright © 2006 Felicia Drury Kliment
Another food recommended for its nutritional advantages without consideration for the harm it can cause is milk. Dr. Duane Alexander, director of the National Institute of Child Health and Human Development, is quoted as saying, “Without including milk in the diet, it is nearly impossible to meet calcium needs.” Some medical authorities, concerned about the deficiency of calcium in the diets of young people, believe that drinking more milk is the solution. A national survey revealed that only 13.5 percent of girls and 35.3 percent of boys between the ages of twelve and nineteen consume the recommended amount of calcium for teenagers: 1,300 mg of calcium daily.
Teenagers may be short on calcium, but they need to satisfy their calcium requirements by eating calcium-rich foods rather than by drinking milk because milk puts them at risk for developing a serious, sometimes fatal health problem later on in life. Milk causes a spurt in growth by stimulating the release of the human growth hormone somatotropin. This increases the teenager’s chance of getting cancer as an adult if his or her milk-drinking habit causes growth above a certain height. A study published in the Journal of the American Medical Association and conducted at the Dana-Farber Cancer Institute, Brigham and Women’s Hospital, and the Harvard School of Public Health found that taller people in general were more likely to get both pancreatic and colon cancer. Dr. Dominique Michaud, an investigator at the National Cancer Institute, states that this increase in cancer risk is related to exposure to the growth hormone in milk during adolescence. (This is the growth hormone that occurs naturally in milk, not the hormone added by dairy farmers to increase cows’ production of milk.)
With each generation in America and elsewhere growing taller than the previous one because of increased milk consumption, and therefore increasingly likely to get cancer — as well as diabetes and calcium-hardened tissues — it’s time that the human body’s calcium requirements were satisfied by eating foods that are high in calcium, such as yogurt, cheese, and root vegetables, rather than milk. (Yogurt and cheese, although made from milk, have been chemically altered by fermentation, so, unlike milk, they don’t stimulate the release of somatotropin, the human growth hormone.)
Not only should teenagers avoid drinking milk because of the health risks involved when they become adults but also because the processed milk available in supermarkets today won’t satisfy their calcium needs. Standard brands of milk produced by agribusinesses have been heated, for the purposes of extending their shelf life, to a temperature of 212 degrees Fahrenheit. Pasteurization at such high heat destroys the acidity in milk; without it calcium can’t be broken down, and undigested calcium can’t be absorbed and utilized by the cells.
Drinking commercially pasteurized milk not only fails to satisfy the body’s calcium requirements, but because undigested calcium particles are not assimilated, adults who drink as little as two glasses of milk a day risk a buildup of excessive levels of calcium in their bodies. Yet a recent revision in the guidelines of the U.S. government’s Food Pyramid, published on April 20, 2005, in the New York Times, ignores this information by recommending three cups of milk for adults daily, one more cup than it recommends for children. In adults who drink milk every day, the calcium is apt to be deposited in the wrong places, for example, in the reproductive organs, in the bile duct, or in the ureters, the ducts that convey urine from the kidneys to the bladder.
The well-known downside of drinking milk is that it induces the mucus-secreting glands to overproduce. Excessive amounts of mucus cause unfriendly germs to multiply faster because it’s a food they thrive on.
But far more dangerous to health than excess mucus is the elevation of blood insulin that the consumption of milk by adults causes. Excessive insulin in the blood makes glucose levels drop drastically. This gives rise to binge eating, which brings the blood sugar back up; however, because blood sugar goes too high, insulin again rises excessively and once again causes the blood sugar to plummet. These wild swings in blood sugar give rise to hypoglycemia (low blood sugar), and when the overproducing insulin glands stop working, the hypoglycemic individual becomes diabetic.
Elevated insulin levels have also been implicated in the development of cancer. Women with ****** cancer who have high insulin levels are six times more likely to have a recurrence.
The deficiency of a nutrient in the body is not always the result of a diet that is lacking in that particular nutrient. Calcium deficiency is a case in point. The body can be deficient in calcium even though the diet meets the calcium requirements if the individual lacks vitamin D or the mineral boron. Both are necessary for the absorption and utilization of calcium.
Vitamin D is found only in the fat in meat, milk products, and seafood. The low-fat diet, by depriving the body of vitamin D, could be responsible for the widespread calcium deficiency in teenagers. In a study published in The Archives of Pediatrics and Adolescent Medicine, 24 percent of the 307 teenagers tested had a severe deficiency of vitamin D, and 42 percent were slightly deficient in the vitamin.
The only way to overcome nutrient deficiencies is to eat the foods that are indicated for your metabolic type. The metabolically appropriate diet is geared toward normalizing mineral levels in the body and providing the fats and oils needed to assimilate minerals. The danger to health caused by consuming large quantities of milk to overcome a calcium shortage make it clear that foods should not be evaluated solely on the basis of their nutrient values but also on what effect they have on long-term health.
Copyright © 2006 Felicia Drury Kliment
SAMMY
The following is an excerpt from the book Eat Right for Your Metabolism
by Felicia Drury Kliment
Published by McGraw-Hill; April 2006;$16.95US/$22.95CAN; 0-07-146015-2
Copyright © 2006 Felicia Drury Kliment
Another food recommended for its nutritional advantages without consideration for the harm it can cause is milk. Dr. Duane Alexander, director of the National Institute of Child Health and Human Development, is quoted as saying, “Without including milk in the diet, it is nearly impossible to meet calcium needs.” Some medical authorities, concerned about the deficiency of calcium in the diets of young people, believe that drinking more milk is the solution. A national survey revealed that only 13.5 percent of girls and 35.3 percent of boys between the ages of twelve and nineteen consume the recommended amount of calcium for teenagers: 1,300 mg of calcium daily.
Teenagers may be short on calcium, but they need to satisfy their calcium requirements by eating calcium-rich foods rather than by drinking milk because milk puts them at risk for developing a serious, sometimes fatal health problem later on in life. Milk causes a spurt in growth by stimulating the release of the human growth hormone somatotropin. This increases the teenager’s chance of getting cancer as an adult if his or her milk-drinking habit causes growth above a certain height. A study published in the Journal of the American Medical Association and conducted at the Dana-Farber Cancer Institute, Brigham and Women’s Hospital, and the Harvard School of Public Health found that taller people in general were more likely to get both pancreatic and colon cancer. Dr. Dominique Michaud, an investigator at the National Cancer Institute, states that this increase in cancer risk is related to exposure to the growth hormone in milk during adolescence. (This is the growth hormone that occurs naturally in milk, not the hormone added by dairy farmers to increase cows’ production of milk.)
With each generation in America and elsewhere growing taller than the previous one because of increased milk consumption, and therefore increasingly likely to get cancer — as well as diabetes and calcium-hardened tissues — it’s time that the human body’s calcium requirements were satisfied by eating foods that are high in calcium, such as yogurt, cheese, and root vegetables, rather than milk. (Yogurt and cheese, although made from milk, have been chemically altered by fermentation, so, unlike milk, they don’t stimulate the release of somatotropin, the human growth hormone.)
Not only should teenagers avoid drinking milk because of the health risks involved when they become adults but also because the processed milk available in supermarkets today won’t satisfy their calcium needs. Standard brands of milk produced by agribusinesses have been heated, for the purposes of extending their shelf life, to a temperature of 212 degrees Fahrenheit. Pasteurization at such high heat destroys the acidity in milk; without it calcium can’t be broken down, and undigested calcium can’t be absorbed and utilized by the cells.
Drinking commercially pasteurized milk not only fails to satisfy the body’s calcium requirements, but because undigested calcium particles are not assimilated, adults who drink as little as two glasses of milk a day risk a buildup of excessive levels of calcium in their bodies. Yet a recent revision in the guidelines of the U.S. government’s Food Pyramid, published on April 20, 2005, in the New York Times, ignores this information by recommending three cups of milk for adults daily, one more cup than it recommends for children. In adults who drink milk every day, the calcium is apt to be deposited in the wrong places, for example, in the reproductive organs, in the bile duct, or in the ureters, the ducts that convey urine from the kidneys to the bladder.
The well-known downside of drinking milk is that it induces the mucus-secreting glands to overproduce. Excessive amounts of mucus cause unfriendly germs to multiply faster because it’s a food they thrive on.
But far more dangerous to health than excess mucus is the elevation of blood insulin that the consumption of milk by adults causes. Excessive insulin in the blood makes glucose levels drop drastically. This gives rise to binge eating, which brings the blood sugar back up; however, because blood sugar goes too high, insulin again rises excessively and once again causes the blood sugar to plummet. These wild swings in blood sugar give rise to hypoglycemia (low blood sugar), and when the overproducing insulin glands stop working, the hypoglycemic individual becomes diabetic.
Elevated insulin levels have also been implicated in the development of cancer. Women with ****** cancer who have high insulin levels are six times more likely to have a recurrence.
The deficiency of a nutrient in the body is not always the result of a diet that is lacking in that particular nutrient. Calcium deficiency is a case in point. The body can be deficient in calcium even though the diet meets the calcium requirements if the individual lacks vitamin D or the mineral boron. Both are necessary for the absorption and utilization of calcium.
Vitamin D is found only in the fat in meat, milk products, and seafood. The low-fat diet, by depriving the body of vitamin D, could be responsible for the widespread calcium deficiency in teenagers. In a study published in The Archives of Pediatrics and Adolescent Medicine, 24 percent of the 307 teenagers tested had a severe deficiency of vitamin D, and 42 percent were slightly deficient in the vitamin.
The only way to overcome nutrient deficiencies is to eat the foods that are indicated for your metabolic type. The metabolically appropriate diet is geared toward normalizing mineral levels in the body and providing the fats and oils needed to assimilate minerals. The danger to health caused by consuming large quantities of milk to overcome a calcium shortage make it clear that foods should not be evaluated solely on the basis of their nutrient values but also on what effect they have on long-term health.
Copyright © 2006 Felicia Drury Kliment
SAMMY
Dec
20
Filed Under Acne | Comments Off
Andrew Cimino asked:
Use of yogurt has been increased a lot among many. Yogurt is nothing but fermentation of milk produced by bacteria. During fermentation, bacteria present in milk converts sugar (lactose) into lactic acid increasing the acidity (pH: 4 to 5). The lactic acid then affects on milk proteins and causes to tangle their molecular structure.
http://sensibleacneadvice.com/
The tangled molecules give yogurt appears like a gel like structure which could be like a lotion to be used for acne treatment and from acne pain relief.
As yogurt is fermented milk that contains lactic acid instead of lactose sugar found in ordinary milk. Most people are lactose allergenic as lactose disturbs their digestive system. You know improper functioning in digestive system leads to stimulated sebaceous glands that ultimately results in acne breakouts and could be used as best acne treatment. It is a common belief that yogurt may ascend infection anywhere within the body. In general cases, it is totally discriminative. Yogurt has been widely used long wide as food and medicine for common aches and pains. Actually, the bacteria that yogurt contains are useful bacteria and harmful bacteria are killed by higher pH level of this substance. Therefore, yogurt is safe to use unless until your health care professional ask to prohibit it.
As yogurt is acidic in nature, it just fights and destroys the bacterial colonies within hair follicles that cause infection, inflammation and make the sebaceous glands produce more sebum. Besides fighting the bacterial infection and acne, yogurt also strengthens your immune system. The weak immune system most often stimulates sebaceous glands and enhances the hair follicles which cause the reduction in the consistency of the disease. Therefore, promoting healthy immune system is necessary if you want to get cured from successful acne breakouts.
DARRYL
Use of yogurt has been increased a lot among many. Yogurt is nothing but fermentation of milk produced by bacteria. During fermentation, bacteria present in milk converts sugar (lactose) into lactic acid increasing the acidity (pH: 4 to 5). The lactic acid then affects on milk proteins and causes to tangle their molecular structure.
http://sensibleacneadvice.com/
The tangled molecules give yogurt appears like a gel like structure which could be like a lotion to be used for acne treatment and from acne pain relief.
As yogurt is fermented milk that contains lactic acid instead of lactose sugar found in ordinary milk. Most people are lactose allergenic as lactose disturbs their digestive system. You know improper functioning in digestive system leads to stimulated sebaceous glands that ultimately results in acne breakouts and could be used as best acne treatment. It is a common belief that yogurt may ascend infection anywhere within the body. In general cases, it is totally discriminative. Yogurt has been widely used long wide as food and medicine for common aches and pains. Actually, the bacteria that yogurt contains are useful bacteria and harmful bacteria are killed by higher pH level of this substance. Therefore, yogurt is safe to use unless until your health care professional ask to prohibit it.
As yogurt is acidic in nature, it just fights and destroys the bacterial colonies within hair follicles that cause infection, inflammation and make the sebaceous glands produce more sebum. Besides fighting the bacterial infection and acne, yogurt also strengthens your immune system. The weak immune system most often stimulates sebaceous glands and enhances the hair follicles which cause the reduction in the consistency of the disease. Therefore, promoting healthy immune system is necessary if you want to get cured from successful acne breakouts.
DARRYL
Dec
19
TwistedxKiss asked:
My dad has a part lease on a cow so he can have unpasteurized milk. The rest of the family refuses to drink it, it’s just his. He has some sort of thing.. I don’t know what it is, he called it a bean but my mom said it had bacteria so she thought it was a fungus, and he puts it in the unpasteurized milk and sets it out at room temperature to ferment for two weeks, and then he strains it and drinks it.
My dad has a part lease on a cow so he can have unpasteurized milk. The rest of the family refuses to drink it, it’s just his. He has some sort of thing.. I don’t know what it is, he called it a bean but my mom said it had bacteria so she thought it was a fungus, and he puts it in the unpasteurized milk and sets it out at room temperature to ferment for two weeks, and then he strains it and drinks it.
He thinks this is healthy, the rest of the family does not, I have OCD contamination issues and want nothing to do with milk that’s been sitting out or bacteria or anything whether it’s healthy or not, it’s just more than I can handle.
The question is, he has this stuff in an unsealed pitcher in the fridge with the rest of our food. I’m afraid the bacteria will crawl out and get in the food or something, and with my disorder it’s making it pretty much impossible for me to go into the fridge without feeling contaminated. Is his crap going to stay in its pitcher?
JOSE
Dec
19
Filed Under Tea | Comments Off
pnkguru asked:
Tea is a drink for those who wish to refresh themselves in the midst of work. It gives energy and briskness to switch over from the monotony of same kind of working in the office or the factory. They contain some taste giving materials which are pungent, astringent and also bitter simultaneously. The tea is not just a drink as it supplies a healthy cup of benefits.
TEA INDUCES ZEAL:
The teas induce certain amount of zeal into your mind and invigorate your body with energy. The taste helps to stimulate and revive the energy to continue working for a long time.
TEA ELEVATES SPIRIT:
Peculiarly, some kind of teas with mild taste is capable of producing a solace to keep you calm and quite raising your spirit to an elevated level. You love to take a break and lighten up your spirit to make things go easier.
On consuming a light leaf tea, you will think everything easy and subtle; and allow things happen more cheerfully. You will become instantly successful in handling the situation either way, brisk or calm.
TEA IS WORTH GOLD:
As a green leaf, the tea is capable of giving a good medicinal effect; as a semi processed and fully fermented, the tea has high value in taste and medicinal worth. The tea liquor is golden in color and the taste is worthier than the gold.
TEA TAKES IN ALL SPICES:
It tastes good as raw and also entertains nice with milk, sugar, ginger, cardamom and other spices. There are teas infused with lime, mint and cocoa also independently. There are instant teas that dissolve in hot water or milk to give instant teas as the name suggests.
TEA PREVENTS CANCER:
The anti-oxidant properties of tea are beneficial in the prevention of cancers of the mouth, stomach, pancreas, lung, and esophagus. Tea is especially beneficial to smokers because it counter-acts some of the negative effects of cancers caused by smoking cigarettes. Dr. Weisburger recommends that 5-6 cups of tea be taken per day.
TEA HELPS YOUR HEART:
The flavanoids in tea have anti-oxidative properties which lower blood pressure, blood cholesterol, and reduce blood clotting, all of which are factors in preventing heart disease.
TEA’S NUTRITIONAL BENEFIT:
The intake of 5 or 6 cups of tea per day increases one’s intake of essential minerals such as manganese (essential for bone growth) and potassium (essential for a normal heart beat, fluid regulation within the cells, and muscles and nerves function).
Scientific information from the USDA points out that drinking one cup of tea could make a significant contribution to daily antioxidant intake, equivalent to approximately one serving of vegetables.
LEARN ABOUT A HEALTHY CUP OF TEA: ENJOY BUYING
TOM
Tea is a drink for those who wish to refresh themselves in the midst of work. It gives energy and briskness to switch over from the monotony of same kind of working in the office or the factory. They contain some taste giving materials which are pungent, astringent and also bitter simultaneously. The tea is not just a drink as it supplies a healthy cup of benefits.
TEA INDUCES ZEAL:
The teas induce certain amount of zeal into your mind and invigorate your body with energy. The taste helps to stimulate and revive the energy to continue working for a long time.
TEA ELEVATES SPIRIT:
Peculiarly, some kind of teas with mild taste is capable of producing a solace to keep you calm and quite raising your spirit to an elevated level. You love to take a break and lighten up your spirit to make things go easier.
On consuming a light leaf tea, you will think everything easy and subtle; and allow things happen more cheerfully. You will become instantly successful in handling the situation either way, brisk or calm.
TEA IS WORTH GOLD:
As a green leaf, the tea is capable of giving a good medicinal effect; as a semi processed and fully fermented, the tea has high value in taste and medicinal worth. The tea liquor is golden in color and the taste is worthier than the gold.
TEA TAKES IN ALL SPICES:
It tastes good as raw and also entertains nice with milk, sugar, ginger, cardamom and other spices. There are teas infused with lime, mint and cocoa also independently. There are instant teas that dissolve in hot water or milk to give instant teas as the name suggests.
TEA PREVENTS CANCER:
The anti-oxidant properties of tea are beneficial in the prevention of cancers of the mouth, stomach, pancreas, lung, and esophagus. Tea is especially beneficial to smokers because it counter-acts some of the negative effects of cancers caused by smoking cigarettes. Dr. Weisburger recommends that 5-6 cups of tea be taken per day.
TEA HELPS YOUR HEART:
The flavanoids in tea have anti-oxidative properties which lower blood pressure, blood cholesterol, and reduce blood clotting, all of which are factors in preventing heart disease.
TEA’S NUTRITIONAL BENEFIT:
The intake of 5 or 6 cups of tea per day increases one’s intake of essential minerals such as manganese (essential for bone growth) and potassium (essential for a normal heart beat, fluid regulation within the cells, and muscles and nerves function).
Scientific information from the USDA points out that drinking one cup of tea could make a significant contribution to daily antioxidant intake, equivalent to approximately one serving of vegetables.
LEARN ABOUT A HEALTHY CUP OF TEA: ENJOY BUYING
TOM
Dec
19
Do You Have This Cooking Glossary?
Filed Under Jokes & Riddles | 2 Comments
Dew Drop asked:
Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.
Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.
Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.
Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry.
Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words “Putrid,” “hORRId,” and “sluDGE.”
Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don’t own, to make a dish the dog won’t eat.
Tongue: A variety of meat, rarely served because it clearly crosses the psychological boundary between a cut of beef and a hunk of dead cow.
Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.
JERALD
Dec
16
Fermented soy?
Filed Under Vegetarian & Vegan | 6 Comments
Vegan4life asked:
Please no trolls, I would like answers from nutritionalists, and fellow vegans/vegetarians. A random sentance off the internet is not gonna make me stop being vegan. ;]
Onto the question.
i know unfermented soy is bad for you, and i know tofu has fermented soy. I’m pretty sure that soy milk has fermented soy right? either way I drink rice milk not soy….so it does not really matter. Also, does fake meat use fermented or unfermented soy products? or does it depend on the brand? is there any way I can tell by the ingredients list??
I never really eat raw soy or anything and am trying to cut out as much unfermented soy as possible.
Well I guess that website was wrong.
Ok, so tofu is unfermented soy. Is fermented soy easy to find? what products can I find it in??
MARCO
Please no trolls, I would like answers from nutritionalists, and fellow vegans/vegetarians. A random sentance off the internet is not gonna make me stop being vegan. ;]
Onto the question.
i know unfermented soy is bad for you, and i know tofu has fermented soy. I’m pretty sure that soy milk has fermented soy right? either way I drink rice milk not soy….so it does not really matter. Also, does fake meat use fermented or unfermented soy products? or does it depend on the brand? is there any way I can tell by the ingredients list??
I never really eat raw soy or anything and am trying to cut out as much unfermented soy as possible.
Well I guess that website was wrong.
Ok, so tofu is unfermented soy. Is fermented soy easy to find? what products can I find it in??
MARCO
Dec
10
Filed Under Women's Health | Comments Off
John Cielo asked:
Got a nasty vaginal yeast infection? Yogurt is being used by more and more women to help clear up their vaginal yeast infection. Many have reported that yogurt has been the most effective of all the vaginal yeast infection home remedies they have tried. Here you’ll discover why.
Yeast infections are caused by a yeast-like fungi called Candida Albicans. This lives in our bodies quite naturally without giving us any problems normally. And this is because our body’s beneficial bacteria keeps it in check, so that it doesn’t overgrow and multiply. It’s when this happens that yeast infections occur. So normally there are no problems.
But now and again, for a number of reasons, the Candida is able to overgrow. The reasons for this are things like, antibiotics overuse, diabetes, bad diet, lowered immune system, drug habit, underlying illness, etc. Any of these conditions and more can help ’trigger’ a Candida overgrow.
For your vaginal yeast infection, yogurt has to be plain, unsweetened, with no fruit or flavorings. It must have something like ‘live and active cultures’ printed on the container. It’s these active cultures that you need to help clear up your vaginal yeast infection.
For vaginal yeast infection, yogurt can be applied directly to the vagina, ***** etc., or internally using a tampon. Simply soak a tampon in yogurt and leave in overnight. Repeat nightly until the symptoms go away. What happens is that the Lactobacillus acidophilus good bacteria in the yogurt re-balances the vaginal pH (measure of acidity) and starts eliminating the Candida fungi. Many women report that their symptoms have gone pretty quickly.
Yogurt can be a very effective natural remedy. But remember the root cause and underlying conditions? Things like diet and lifestyle also have to be addressed for a complete cure. Unfortunately drug-based topical creams etc., only attack the local symptoms. So a totally natural approach is what more and more women are now searching for to cure their yeast infections properly.
You can get some important information on a hugely successful natural treatment program for vaginal yeast infection and other yeast infections by going here – http://how-to-get-rid-of-a-yeast-infection.blogspot.com. So start on your cure today and get your life back fast.
NORMAND
Got a nasty vaginal yeast infection? Yogurt is being used by more and more women to help clear up their vaginal yeast infection. Many have reported that yogurt has been the most effective of all the vaginal yeast infection home remedies they have tried. Here you’ll discover why.
Yeast infections are caused by a yeast-like fungi called Candida Albicans. This lives in our bodies quite naturally without giving us any problems normally. And this is because our body’s beneficial bacteria keeps it in check, so that it doesn’t overgrow and multiply. It’s when this happens that yeast infections occur. So normally there are no problems.
But now and again, for a number of reasons, the Candida is able to overgrow. The reasons for this are things like, antibiotics overuse, diabetes, bad diet, lowered immune system, drug habit, underlying illness, etc. Any of these conditions and more can help ’trigger’ a Candida overgrow.
For your vaginal yeast infection, yogurt has to be plain, unsweetened, with no fruit or flavorings. It must have something like ‘live and active cultures’ printed on the container. It’s these active cultures that you need to help clear up your vaginal yeast infection.
For vaginal yeast infection, yogurt can be applied directly to the vagina, ***** etc., or internally using a tampon. Simply soak a tampon in yogurt and leave in overnight. Repeat nightly until the symptoms go away. What happens is that the Lactobacillus acidophilus good bacteria in the yogurt re-balances the vaginal pH (measure of acidity) and starts eliminating the Candida fungi. Many women report that their symptoms have gone pretty quickly.
Yogurt can be a very effective natural remedy. But remember the root cause and underlying conditions? Things like diet and lifestyle also have to be addressed for a complete cure. Unfortunately drug-based topical creams etc., only attack the local symptoms. So a totally natural approach is what more and more women are now searching for to cure their yeast infections properly.
You can get some important information on a hugely successful natural treatment program for vaginal yeast infection and other yeast infections by going here – http://how-to-get-rid-of-a-yeast-infection.blogspot.com. So start on your cure today and get your life back fast.
NORMAND
Dec
10
Filed Under Health | Comments Off
Paul J Johnson asked:
Nitrates play an important role in the overall health of your immune system and body. It has the potential to lower blood pressure, but isn’t the only alternative remedy being studied. Dairy peptides are another non-medical hypertension treatment that may prove to be an effective remedy for lowering blood pressure.
Dairy what? Dairy peptides are tiny peptides (molecule comprised of two or more amino acids), that are produced when milk protein known as casein is broken down into smaller portions. Two particular peptides that can be manufactured through the use of a naturally attained enzyme preparation are IPP (isoleucine-proline-proline tripeptides) and VPP (valine-proline-proline tripeptides).
IPP and VPP can break milk protein down into hydrolysed casein powder. Furthermore, instead of using an enzyme preparation to break down casein, it can also be produced through fermentation in which case lactic acid bacteria are used.
How does milk protein benefit hypertension? It is believed by researchers that dairy peptides work by preventing the action of angiotensin-converting enzyme (ACE). The prevention of ACE causes a reduction in angiotension II formation, and reduces the constriction of blood vessels, all of which results in lower blood pressure.
Over the past decade, more than 20 human clinical trials have been conducted to discover the blood pressure-lowering effect of dairy peptides. Dairy drinks that contained IPP and VPP were used in the trials. Many of the studies found an average reduction of up to 7 mm Hg for systolic blood pressure and up to 4 mm Hg for diastolic blood pressure among participants treated with the dairy peptides.
The British Journal of Nutrition reported on one of the more recent studies that tested a dairy peptide’s (hydrolised casein) effectiveness of lowering blood pressure. Hydrolised casein contains the two dairy peptides IPP and VPP. This study was conducted on more than 130 participants who suffered from high-normal blood pressure or mild hypertension. The duration of the study was six weeks.
The study consisted of participants taking a daily dose (two tablets) of IPP and VPP. Some of the participants were provided with 1.8mg, some were provided with 2.5mg, and some were provided with 3.6mg. The rest were given placebos. It was discovered that those who were taking 1.8mg had a considerable reduction in systolic blood pressure, six weeks (5.8 mm Hg) into the study. For those taking 2.5 mg or 3.6mg, a considerable reduction in systolic blood pressure was noted during the third week (2.5mg = 3.4 mm Hg and 3.6mg = 4.1 mm Hg) and sixth week (2.5mg = 6.2 mm Hg and 3.6mg = 9.3 mm Hg) of the study.
In the end, it was found that participants who suffered from mild hypertension responded better to the dairy peptide treatment than those who had high-normal blood pressure.
Like most of the studies being conducted on alternative remedies for treating hypertension, dairy peptides need to be tested further before any real conclusions can be made. However, if you find these studies interesting, you may want to bring them to your doctor’s attention to find out how you can get involved or try the treatment yourself.
Finally, keep in mind that if you have milk allergies, or are pregnant, you may not be a candidate for dairy peptides treatment
CLYDE
Nitrates play an important role in the overall health of your immune system and body. It has the potential to lower blood pressure, but isn’t the only alternative remedy being studied. Dairy peptides are another non-medical hypertension treatment that may prove to be an effective remedy for lowering blood pressure.
Dairy what? Dairy peptides are tiny peptides (molecule comprised of two or more amino acids), that are produced when milk protein known as casein is broken down into smaller portions. Two particular peptides that can be manufactured through the use of a naturally attained enzyme preparation are IPP (isoleucine-proline-proline tripeptides) and VPP (valine-proline-proline tripeptides).
IPP and VPP can break milk protein down into hydrolysed casein powder. Furthermore, instead of using an enzyme preparation to break down casein, it can also be produced through fermentation in which case lactic acid bacteria are used.
How does milk protein benefit hypertension? It is believed by researchers that dairy peptides work by preventing the action of angiotensin-converting enzyme (ACE). The prevention of ACE causes a reduction in angiotension II formation, and reduces the constriction of blood vessels, all of which results in lower blood pressure.
Over the past decade, more than 20 human clinical trials have been conducted to discover the blood pressure-lowering effect of dairy peptides. Dairy drinks that contained IPP and VPP were used in the trials. Many of the studies found an average reduction of up to 7 mm Hg for systolic blood pressure and up to 4 mm Hg for diastolic blood pressure among participants treated with the dairy peptides.
The British Journal of Nutrition reported on one of the more recent studies that tested a dairy peptide’s (hydrolised casein) effectiveness of lowering blood pressure. Hydrolised casein contains the two dairy peptides IPP and VPP. This study was conducted on more than 130 participants who suffered from high-normal blood pressure or mild hypertension. The duration of the study was six weeks.
The study consisted of participants taking a daily dose (two tablets) of IPP and VPP. Some of the participants were provided with 1.8mg, some were provided with 2.5mg, and some were provided with 3.6mg. The rest were given placebos. It was discovered that those who were taking 1.8mg had a considerable reduction in systolic blood pressure, six weeks (5.8 mm Hg) into the study. For those taking 2.5 mg or 3.6mg, a considerable reduction in systolic blood pressure was noted during the third week (2.5mg = 3.4 mm Hg and 3.6mg = 4.1 mm Hg) and sixth week (2.5mg = 6.2 mm Hg and 3.6mg = 9.3 mm Hg) of the study.
In the end, it was found that participants who suffered from mild hypertension responded better to the dairy peptide treatment than those who had high-normal blood pressure.
Like most of the studies being conducted on alternative remedies for treating hypertension, dairy peptides need to be tested further before any real conclusions can be made. However, if you find these studies interesting, you may want to bring them to your doctor’s attention to find out how you can get involved or try the treatment yourself.
Finally, keep in mind that if you have milk allergies, or are pregnant, you may not be a candidate for dairy peptides treatment
CLYDE
Dec
7
Filed Under Food And Beverage | Comments Off
Sharon Bell asked:
Many claims are made for yogurt. Are they true?
Unfortunately, reports that the lactic acid bacteria in yogurt will im¬prove your complexion, prevent diarrhea or treat vaginal yeast infections have no scientific basis. Although these bacteria are beneficial to health, they are useless when taken orally. They are quickly inactivated by stomach acid and do not reach the intestine or ****** alive. As a result, yogurt and yogurt-related products are ineffective against any infection.
“We wouldn’t bank on yogurt as a cure for what ails you, and neither would our medical consultants. Some physicians advice patients on antibiotic therapy to eat yogurt if they have diarrhea, on the theory that yogurt’s live cultures can help reestablish the normal bacterial population in the gut after treatment with antibiotics has wiped it out. But the effect has never been proven in a well-designed experiment,” according to the edi¬tors of Consumer Reports, a publication of the Consum¬ers Union of America.
Earlier, it was reported that lactobacillus might play a role in lowering blood cholesterol levels. A 1974 study showed that African warriors who regularly took four to five quarts of fermented milk containing lactic acid bacteria managed to lower their cholesterol levels by 28 mg/dl (milligrams per deciliter).
Follow-up studies, however, have failed to confirm this. What’s even more disheartening is the fact that some commercial prod¬ucts are loaded with fat and are a major source of calories!
“If yogurt appeals to you, you need to be aware of the different kinds that are available, since not every one is equally acceptable in a low-fat diet. As a milk product, the fat content of yogurt is the same as those in milk. There are whole-milk yogurts, low-fat yogurts, and nonfat yogurts.
“Whole-milk yogurts present the same problems for a low-fat diet that whole-milk does – they are rich in saturated fat and cholesterol. The low-fat and nonfat yogurts provide the same amount of fat and cholesterol as skim milk. To be sure the yogurt you purchase is low in saturated fat and cholesterol, check the label,” warned the editors of Consumer Guide’s “Cholesterol: Your Guide for a Healthy Heart.”
Considering that the claims made for yogurt are mostly ridiculous, is there any way in which this food can help?
From a nutritional standpoint, yogurt and re¬lated milk products are a good source of pro¬tein, calcium, phospho¬rus and some vitamins. For those interested in flavor, yogurt made from whole milk is the best although it may have as much as 270 calories and up to nine teaspoons of sugar per eight ounces. On the other hand, if you’re concerned about your weight, you can try the nonfat or low-fat varie¬ties which many health-conscious individuals prefer.
Another way in which yogurt can help is in those suffering from lactose intolerance. Lactose or milk sugar is found in all kinds of milk and milk products as well as nutritional supplements and other medications. People with lactose intoler¬ance cannot digest lactose because they lack an intestinal enzyme called lactase. Whenever they take milk, they experience a number of uncom¬fortable symptoms.
“Many people cannot tolerate milk. Labeling milk an official basic food helps promote the milk industry’s false propaganda that ‘everyone needs milk,’ ‘milk has something for everybody’ and ‘milk drinkers make better lovers.’ For some 65 million Americans, milk offers gas, cramps, diar¬rhea, eczema, nasal congestion, asthma and other symptoms of intolerance or allergy,” according to Kurt Butler and Dr. Lynn Rayner of the John A. Burns School of Medicine, University of Hawaii in “The Best Medicine.”
If you insist on taking yogurt, do so but don’t expect any miracles. In the meantime, to strengthen your body, take Immunitril – your first line of defense in maintaining a healthy immune system. For details, visit http://www.bodestore.com/immunitril.html.
SANFORD
Many claims are made for yogurt. Are they true?
Unfortunately, reports that the lactic acid bacteria in yogurt will im¬prove your complexion, prevent diarrhea or treat vaginal yeast infections have no scientific basis. Although these bacteria are beneficial to health, they are useless when taken orally. They are quickly inactivated by stomach acid and do not reach the intestine or ****** alive. As a result, yogurt and yogurt-related products are ineffective against any infection.
“We wouldn’t bank on yogurt as a cure for what ails you, and neither would our medical consultants. Some physicians advice patients on antibiotic therapy to eat yogurt if they have diarrhea, on the theory that yogurt’s live cultures can help reestablish the normal bacterial population in the gut after treatment with antibiotics has wiped it out. But the effect has never been proven in a well-designed experiment,” according to the edi¬tors of Consumer Reports, a publication of the Consum¬ers Union of America.
Earlier, it was reported that lactobacillus might play a role in lowering blood cholesterol levels. A 1974 study showed that African warriors who regularly took four to five quarts of fermented milk containing lactic acid bacteria managed to lower their cholesterol levels by 28 mg/dl (milligrams per deciliter).
Follow-up studies, however, have failed to confirm this. What’s even more disheartening is the fact that some commercial prod¬ucts are loaded with fat and are a major source of calories!
“If yogurt appeals to you, you need to be aware of the different kinds that are available, since not every one is equally acceptable in a low-fat diet. As a milk product, the fat content of yogurt is the same as those in milk. There are whole-milk yogurts, low-fat yogurts, and nonfat yogurts.
“Whole-milk yogurts present the same problems for a low-fat diet that whole-milk does – they are rich in saturated fat and cholesterol. The low-fat and nonfat yogurts provide the same amount of fat and cholesterol as skim milk. To be sure the yogurt you purchase is low in saturated fat and cholesterol, check the label,” warned the editors of Consumer Guide’s “Cholesterol: Your Guide for a Healthy Heart.”
Considering that the claims made for yogurt are mostly ridiculous, is there any way in which this food can help?
From a nutritional standpoint, yogurt and re¬lated milk products are a good source of pro¬tein, calcium, phospho¬rus and some vitamins. For those interested in flavor, yogurt made from whole milk is the best although it may have as much as 270 calories and up to nine teaspoons of sugar per eight ounces. On the other hand, if you’re concerned about your weight, you can try the nonfat or low-fat varie¬ties which many health-conscious individuals prefer.
Another way in which yogurt can help is in those suffering from lactose intolerance. Lactose or milk sugar is found in all kinds of milk and milk products as well as nutritional supplements and other medications. People with lactose intoler¬ance cannot digest lactose because they lack an intestinal enzyme called lactase. Whenever they take milk, they experience a number of uncom¬fortable symptoms.
“Many people cannot tolerate milk. Labeling milk an official basic food helps promote the milk industry’s false propaganda that ‘everyone needs milk,’ ‘milk has something for everybody’ and ‘milk drinkers make better lovers.’ For some 65 million Americans, milk offers gas, cramps, diar¬rhea, eczema, nasal congestion, asthma and other symptoms of intolerance or allergy,” according to Kurt Butler and Dr. Lynn Rayner of the John A. Burns School of Medicine, University of Hawaii in “The Best Medicine.”
If you insist on taking yogurt, do so but don’t expect any miracles. In the meantime, to strengthen your body, take Immunitril – your first line of defense in maintaining a healthy immune system. For details, visit http://www.bodestore.com/immunitril.html.
SANFORD
Dec
4
Filed Under Nutrition | Comments Off
healthdoctor asked:
The first should be clear, yogurt drinks and lactobacillus is two completely different food. Yogurt is inoculated with lactic acid bacteria in the form of fermented milk, a dairy, protein content higher than 2.7%. Lactobacillus is yogurt drinks for the raw materials used or produced by a variety of lactic acid bacteria by adding excipients made after deployment, can be divided into two categories of activity and non-activity. The activity of the protein content of lactic acid bacteria beverage Although only yogurt 1 / 3 around, but the content of acid and the growth of probiotics has more activity, good health gastrointestinal function. While under normal temperature preservation of the “lean” yoghurt drink, most of them are “non-active Lactobacillus Drink,” only tastes better, not health.
If only when the activity of lactic acid bacteria drink water, it can be any time. But if you want to help digest the play its role, it should not be the fasting. Because this time, the lower stomach pH, not the survival of lactic acid bacteria, health role will be greatly reduced. Therefore, the proposed two-hour dinner when drinking, is effective.
http://www.healthdoctoronline.com/html/diet/20070918/2132.html
COLIN
The first should be clear, yogurt drinks and lactobacillus is two completely different food. Yogurt is inoculated with lactic acid bacteria in the form of fermented milk, a dairy, protein content higher than 2.7%. Lactobacillus is yogurt drinks for the raw materials used or produced by a variety of lactic acid bacteria by adding excipients made after deployment, can be divided into two categories of activity and non-activity. The activity of the protein content of lactic acid bacteria beverage Although only yogurt 1 / 3 around, but the content of acid and the growth of probiotics has more activity, good health gastrointestinal function. While under normal temperature preservation of the “lean” yoghurt drink, most of them are “non-active Lactobacillus Drink,” only tastes better, not health.
If only when the activity of lactic acid bacteria drink water, it can be any time. But if you want to help digest the play its role, it should not be the fasting. Because this time, the lower stomach pH, not the survival of lactic acid bacteria, health role will be greatly reduced. Therefore, the proposed two-hour dinner when drinking, is effective.
http://www.healthdoctoronline.com/html/diet/20070918/2132.html
COLIN