20 Ways to Love Your Body

If our bodies had owner's manual, they'd tell us to keep them clean, provide them with fuel, and offer them some stimulating activity.

Ten Commandments of Good Food Habits

I read these Ten Commandments of Good Food Habits and I think it is worth mentioning so I post it here for everybody to know. This "Ten Commandments of Good Food Habits" will surely keep you healthy and Energetic.

Natural Ways to Lose Weight

Gaining weights is one of the problems our new generation is facing today. It is very alarming that three out of ten are considered obese.

Fruits and Vegetables that may cure or prevent cancer

I have previous issue about cancer prevention and how to prevent it. Now I will give some remedies from our mother nature. These fruits and vegetable base on the studies believe to be good for the body and they are abundantly available almost anywhere in the world.

How to fight cancer?

Useful Information on one of the deadliest diseases of our time: CANCER

Friday, October 30, 2015

The Benefits of Getting Older

Most of us are afraid of getting old. It is because we think that we become useless and a burden to our family and relatives. Most older people in Western Countries end up in Home of the Aged.

But Good News to everyone because of this article from BBC News.


Most of us dread getting older. But there’s mounting evidence that old age brings happiness, intellect and even better sex.


By Zaria Gorvett

29 October 2015

“Growing old is great – when you consider the alternative,” as the saying goes.


Welcome to the age of ageing. With more than 800 million people over 60 and more centenarians than the population of Iceland (that’s about 329,000), the world is having to brace itself for the economic – and social – consequences. From a deluge of diseases to sagging skin and the dulling of the senses, old age is beset with creeping failures, medical interventions, and low expectations. But can there be a silver lining for those joining the grey brigade?


Growing old has been synonymous with bodily decay since ancient times. The Greeks had a particularly dire view – many saw ageing itself as a disease. Yet the latest scientific research suggests ageing isn’t a straightforward decline after all. As BBC Future has reported before, life peaks later than you might think.


When does old age begin?


The poet Dante believed old age started at 45. A survey of the British public concluded that it starts at 59 – the older the respondent, the greater the number of years they considered old. But the United Nations and most scientists define it as any age after 60. Fewer colds It’s not just the brain that gets wiser with age. The human immune system encounters millions of potential dangers every day. As the body’s police force, it needs to learn to spot the dangers. For this, we produce unique white blood cells which are tailored to the molecular appearances of millions of different invaders. When they recognise a foe they stick around, forming an ‘immune memory’. The next time it turns up, they help to rally a rapid response.
Immune System


John Upham from the University of Queensland says this memory can last a long time. “People who have gone through various epidemics, their immune systems can remember the virus for 40 or 50 years in some cases. It does begin to drop off in your 70s or 80s, but there’s a bit of a sweet spot for people – particularly from your 40s through to your late 60s and early 70s – where the immune system remembers the viruses experienced over the years.”


This cumulative protection translates into fewer colds. While 20-year olds can expect to catch two or three in a year, over 50s average only one or two.


Other immune defences however, tend to weaken with age. The body produces fewer new white blood cells, and they become sluggish. Aged immune systems also produce less antibodies – proteins which stick to pathogens to help identify and eliminate them. But what if this could be life-saving?


Outliving outbreaks 


The 1918 flu pandemic was the deadliest in human history, killing 50 million people. But it was most lethal for those usually thought of as fit and strong, aged from 20 to 40. The 2009 swine flu outbreak followed the same bizarre pattern, with most fatalities in those under the age of 65.



It’s thought that the viruses caused their victims’ immune systems to overreact. Those with the most vigorous immune systems launched the most dramatic, and damaging, responses, in what’s known as a ‘cytokine storm’. A healthy immune response relies on positive feedback – when a pathogen is found, the surrounding tissues release chemical messages, called cytokines, asking for help. As cells arrive on site, they are encouraged to release the chemicals too, encouraging even more cells to arrive. But sometimes the loop gets out of control, killing healthy cells and leading to potentially fatal inflammation. It’s not yet known what triggers the storms, but ongoing research has inspired a new treatment for the flu which acts on the cytokine storm instead of the virus itself. 

Declining allergies 


And there’s good news for those with allergies, too. While the ultimate causes of allergies are still hotly debated, all are mediated by antibodies. The main culprit is Immunoglobulin E and like all other antibodies, its production diminishes with age. 


Mitchell Grayson from the Children’s Hospital of Wisconsin says the older you get, the less severe the symptoms are likely to be. “Allergic disease peaks in childhood and then seems to decrease throughout late adolescence and into their 20s. In the 30s there is another resurgence until people get into their 50s and 60s when the symptoms tend to get less common.” 


Cleverer 


There’s no shortage of slang terms to describe the destructive effects of ageing on the brain. Yet in a number of vitally important abilities, older brains actually turn out to be smarter.
Allergies


Michael Ramscar from Tubingen University says we have misunderstood how the brain ages. “The number of neurons in the human brain peaks at around 28 weeks after birth, but as many as half of the neurons produced die by the end of adolescence. Since we don’t usually think of the period from birth to age 18 as one of hideous decline, it seems safe to conclude that brain size as measured in neuronal numbers is not much of an indicator of anything.”


The Seattle Longitudinal Study has followed the mental abilities of 6,000 people since 1956. It’s the longest-running study of its kind, with the same volunteers tested every seven years. While older volunteers aren’t as good at maths and are slower to respond to commands, for vocabulary, spatial orientation, verbal memory, and problem solving abilities, they were better in their late 40s and 50s than they were in their 20s.


Gary Small, who studies geriatric psychiatry at the University of California Brain Research Institute, says it’s down to the knowledge accumulated thanks to all those extra years. “People develop a greater perspective of what’s important, the ability to problem-solve is streamlined after years of practice. And there’s accumulation of certain types of knowledge – what’s called crystallised intelligence.” 


It’s a pattern underpinned by biology. Nerve signals are insulated by a fatty material, myelin, which envelops the wiry ends of neurons. It’s important stuff, increasing the speed electrical signals are transmitted, but it was thought to deteriorate as people got older. Not so. “As people age you find that the insulation around these long wires is actually increased, so axons fire more quickly in middle-aged people than in younger people. There’s a peak performance of these brain cells around that time,” Small says.


Better sex 


Several studies have shown that older people have more – and better – sex than you might think. A study of the sexual activity and satisfaction of women in their 80s found that half still had orgasms ‘always’ or ‘most of the time’ during sex. Other studies have reached similarly striking conclusions – a survey of people over the age of 60 found that 74% of men and 70% of women reported a greater sexual satisfaction than when they were in their 40s. Tara Saglio, a relationship therapist based in London, puts this down to older women having fewer insecurities. “Older women are more confident about expressing their own sexuality. It’s that confidence that makes sex better.”
Migraines


Fewer migraines 

Migraines can become less of a headache as we age, too. A Swedish study of patients 18 and older found that attacks become shorter, less painful and less frequent as people get older. Of 374 people enrolled in the study, only four developed chronic headaches. 

Less sweaty 

Sweat glands shrink and become less numerous as people get older. Research shows that those in their 20s can expect to sweat more than those on their 50s and early 60s. 

Cheating death 

Still not convinced? Even at advanced years, the Grim Reaper need not be as close as you might expect. The oldest old are healthier than ever before and still have a good chance of celebrating a few more birthdays. In 2011-2014, the average 25-year-old had a life expectancy of 84 (women) or 80 (men), while a 95 year-old could expect to see their 98th (women) or 97th (men) birthday. Even at 80, women have a 95% chance of living another year.

Wednesday, October 28, 2015

Bacon, Ham, Red Meat, Sausage, Cold Cuts and other Processed Meats can Cause Cancer

PARIS—Brace yourself for a leaner Christmas table ahead, as the World Health Organization (WHO) on Monday linked bacon, ham, cold cuts and other processed meat like corned beef, luncheon meat, beef jerky and sausages (longganisa) to colon and stomach cancers.

The global health body also said red meat, including beef, veal, pork, lamb, mutton, horse and goat, especially when grilled, pan-fried or cooked using high temperatures, produced high amounts of chemicals suspected of causing cancer as well.
Bacon, Ham, Red Meat, Sausage, Cold Cuts & Processed Meats can Cause Cancer


The WHO researchers defined processed meat as those that have undergone smoking, curing with chemicals like nitrates and nitrites, or fermentation to improve their flavor or preserve it.

 The WHO’s International Agency for Research on Cancer (IARC) in Lyon, France, analyzed decades of research and for the first time put processed meat in the same danger category as smoking or asbestos, with a confirmed link to cancer although the risk is considered small.

While the rates of colon cancer in the United States have been declining, it is the No. 2 cancer for women worldwide and No. 3 for men, according to the WHO.

 Vegetarians vindicated

The pronouncement left meat producers angry, vegetarians feeling vindicated, and cancer experts elated as they welcome the most comprehensive pronouncement yet on the relation between modern meat-eating lifestyles and the dread disease.

The UN agency’s findings could shake up public health attitudes, especially in many European countries where sausages are savored and smoked ham is a national delicacy. It could also hurt the American meat industry which has been arguing that cancer involves a number of lifestyle and environmental factors and not just diet.

A group of 22 scientists from the IARC evaluated more than 800 studies from several continents about meat and cancer. The studies looked at more than a dozen types of cancer in populations with diverse diets over the past 20 years.

Based on that analysis, the IARC classified processed meat as “carcinogenic to humans,” noting links in particular to colon cancer. It added that red meat contained some important nutrients, but still labeled it “probably carcinogenic,” with links to colon, prostate and pancreatic cancers.

 Method of cooking

Since 1971, the group has evaluated more than 900 factors—including coffee, sunlight and night-shift work—based on their likelihood to play a role in cancer.

The agency made no specific dietary recommendations and said it did not have enough data to define how much processed meat is too dangerous. But it said the risk rose with the amount consumed and the method of cooking used.

Cooking at high temperatures or with the meat in direct contact with a flame can produce certain types of carcinogens, but the report said there was not enough data to support conclusions about whether the way meat was cooked affected cancer risks or whether it was better to eat meat raw, which carried its own risks.

An analysis of 10 of the studies suggested that a 50-gram portion of processed meat daily—about 1.75 ounces—increases the risk of colorectal cancer over a lifetime by about 18 percent. That portion is roughly equivalent to a hot dog or a few slices of bologna, though it depends on how thinly it is sliced.

 Global impact

“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” Dr. Kurt Straif of the IARC said in a statement.

“In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance,” he said.

The cancer agency noted research by the Global Burden of Disease Project suggesting that 34,000 cancer deaths per year worldwide are linked to diets heavy in processed meat, compared with 1 million deaths a year linked to smoking, 600,000 a year to alcohol consumption and 200,000 a year to air pollution.

Complex disease

Doctors in rich countries have long counseled against eating lots of red or processed meat—and not just because of its link to cancer but because of increased heart risks from the saturated fat and sodium.

“(The WHO pronouncement) is an important step in helping individuals make healthier dietary choices to reduce their risk of colorectal cancer in particular,” said Susan Gapstur of the American Cancer Society, which suggests choosing fish or poultry or cooking red meat at low temperatures.

But the North American Meat Institute argued in a statement that “cancer is a complex disease not caused by single foods,” while independent experts stressed that the WHO findings should be kept in perspective.

“Three cigarettes per day increases the risk of lung cancer sixfold,” or 500 percent, compared with the 18 percent from eating a couple of slices of bologna a day, said Gunter Kuhnle, a food nutrition scientist at the University of Reading.

“I think it’s very important that we don’t terrorize people into thinking that they should not eat any red meat at all,” said Dr. John Ioannidis, the chair of disease prevention at Stanford University who was not involved in the new report. “There’s some risk involved, but it’s much less than smoking or alcohol. I think it would be an exaggeration to say, based on this, that no one should be eating red or processed meat.”

Associated Press

Monday, October 26, 2015

10 Deadly Foods You Might Not Know

We think that what we all have in our dinner table are safety and good for our health but we are not aware that some of the foods that we consume are poisonous and harmful depending on quantity. I will enumerate 10 deadly foods that you might not know you are eating. 

I remember long time ago that a certain family were sent to the hospital because they were poison by a root crops that they ate during lunch. Some vegetables fruits are edible but their leaves or their seeds are not. Some vegetables and fruits can add more problem to your health like for example you have a kidney stones. By eating them in large quantity will give you more substance that will encourage stone formation. 

Here are the Ten Deadly Foods: 

 1.0 Cashews 

Raw cashews you might find in a supermarket are not actually raw, as they've been steamed to remove the urushiol, a chemical also found in poison ivy. This chemical can cause the same effect as poison ivy, or poison oak. High levels of urushiol can supposedly prove fatal. People who are allergic to poison ivy are likely to have a fatal allergic reaction to eating actual raw cashews. 

 2.0 Cassava

The leaves and roots of cassava are surprisingly rich in cyanide. By this point, we may as well wish cyanide were the most delicious, sumptuous substance on the planet if we had to die to enjoy a bite… there is not much in the way of flavor, though. Cassava is a tropical vegetable originally from South America, but has gained popularity in Africa, particularly for its juice, which can be fermented to produce a drink called piwarry. 

 3.0 Tuna

The danger in tuna is the mercury that the fish absorbs. Once in your body, mercury will either pass through your kidneys, or travel to your brain and supposedly drive you insane. The FDA recommends children and pregnant women do not consume tuna at all. While it's unlikely that eating a massive amount of tuna in one sitting will kill you, it's a good idea to monitor your weekly intake. Click here to visit the Environmental Working Group's tuna calculator to see how much is recommended. 

 4.0 Tomatoes

The stems and leaves of tomatoes contain alkali poisons that can cause stomach agitation. Unripe green tomatoes have been said to have the same effect. You would need to consume vast quantities for it to be fatal. Not exactly high-risk, but you might avoid eating tomato leaves. 

 5.0 Raw Honey

Because it doesn't go through the pasteurization process in which harmful toxins are killed, unpasteurized honey often contains grayanotoxin. That can lead to dizziness, weakness, excessive sweating, nausea, and vomiting that last for 24 hours. Typically just one tablespoon of concentrated grayanotoxin can cause the symptoms above. Consuming multiple tablespoons would be a bad idea. 

6.0 Almonds

There are two variations of almonds, sweet almonds and bitter almonds. The bitter ones supposedly contain relatively large amounts of hydrogen cyanide. It's said that even eating just 7 - 10 raw bitter almonds can cause problems for adults, and could be fatal for children. 

 7.0 Potatoes

Glycoalkaloids, also found in nightshade, can be found in the leaves, stems, and sprouts of potatoes. It can also build up in the potato if it's left too long, especially in the light. Eating glycoalkaloids will lead to cramping, diarrhea, confused headaches, or even coma and death. It's said that just 3 to 6 mg per kilogram of body weight could be fatal. Avoid potatoes with a greenish tinge. 

 8.0 Nutmeg

Nutmeg is actually a hallucinogenic. Yes, you can trip on it, but it's said that eating just 0.2 oz of nutmeg could lead to convulsions, and 0.3 oz could lead to seizures. Eating one whole will supposedly lead to a type of "nutmeg psychosis," which includes a sense of impending doom. 

 9.0 Rhubarb

Rhubarb leaves contain oxalic acid, which causes kidney stones. It'll take 11 pounds of leaves to be fatal, but much less to make you seriously ill. 

 10.0 Fruit Seeds

Like apples, cherry pits contain a type of hydrogen cyanide called prussic acid. Don't go eating a cup of ground pits, or peach and apricot pits for that matter.

From Foxnews.com