Plant-based diet helps prevent more than 60 percent of chronic disease deaths

by John Phillip 

(NaturalNews) Chronic illnesses including cardiovascular disease, cancer, diabetes, and obesity account for nearly 65 percent of all deaths annually, according to the World Health Organization. Over the course of modern human history, forward thinking scientists have known that a diet largely consisting of plants, fruits, nuts and seeds promote optimal health, and when coupled with a healthy lifestyle, can prevent, and in many cases treat a wide variety of chronic diseases that kill millions every year.

Prior studies over the past two decades have provided solid evidence to show that taking the majority of calories from plant-based foods dramatically lowers the incidence of disease. Diets high in hydrogenated fats and sugars, low in fiber, high in refined and processed grains and low in plant foods are increasingly being consumed by children and adults in western cultures. This dramatic shift toward consumption of fast and convenience foods over the past half century is a direct and indisputable cause of chronic illness.

Adding to the insurmountable evidence is a research body published in the magazine, Food Technology that explains how recent discoveries in nutritional genomics explain how plant-based diets are effective at warding off disease. Senior editor, Toni Tarver explains how people living in societies that eat healthy, plant-based diets rarely fall victim to heart disease, diabetes, cancer and dementia, the leading causes of death for the vast majority of aging adults.

Processed and refined foods promote disease while a plant-based diet supports health

The author provides evidence to explain how bioactive compounds in plant foods play a role in controlling genetic and other biological factors that lead to chronic disease. Inflammation is increasingly found to be the root cause of most chronic diseases, and antioxidants from natural foods eaten raw or minimally cooked counter free radicals that fan the flames of inflammation and damage cellular form and function while altering DNA integrity as well.

Plant compounds help control a gene linked to cardiovascular disease and plaque buildup in arteries and change genetic expression while altering the function of critical cellular components responsible for forming and sustaining tumors. Dr. William Li, President and Medical Director of the Angiogenesis Foundation in Cambridge, MA concludes "Prevention is always better than a cure... foods that may help prevent cancer and other chronic diseases include artichokes, black pepper, cinnamon, garlic, lentils, olives, pumpkin, rosemary, thyme, watercress, and more."

There should be no doubt that natural compounds found in a plant-based diet provide optimal protection against specific chronic illnesses. For example, some studies have concluded that lycopene from tomatoes appears to lower the risk of prostate, lung, and bladder cancers while other studies have shown that foods rich in anthocyanins, such as blueberries and strawberries, significantly reduce death from cardiovascular disease. A natural diet of vegetables, fruits, nuts, seeds and no more than 10 percent of calories from organic meats are the key to prevent chronic disease and early mortality.

Sources for this article include:

http://www.ift.org
http://www.sciencedaily.com/releases/2012/10/121017131546.htm
http://www.medicalnewstoday.com/articles/251689.php

Eating a high-carb diet increases your chances of Alzheimer's, study finds

by J. D. Heyes 

(NaturalNews) There are a number of reasons why a high-carb diet is not wise, but new research has added yet another reason why you cut down on the pasta: You are more likely to develop Alzheimer's disease.

A new study that was recently released found that older adults who load up on carbs have close to four times the risk of developing mild cognitive impairment.

Researchers also said that sugars played a role in the development of MCI, which very often serves as a precursor to Alzheimer's, according to study results published in the Journal of Alzheimer's Disease. By comparison, eating additional proteins and some fats can offer protection from MCI, USA Today said, citing the journal.

A team of scientists from Mayo Clinic tracked 1,230 people aged 70-89 and asked if they would provide information on what kinds of foods they at the previous year.

Stopping development of MCI is key

Among the group only the 940 people who showed no appreciable signs of cognitive impairment were asked to return in 15 months for follow-up examination. By the fourth year of the study, 200 of the 940 were beginning to show small signs of cognitive impairment, including problems with memory, judgment, thinking and language.

Lead author Rosebud Roberts, a professor in the department of epidemiology at the clinic, which is located in Rochester, Minn., said not everyone who develops MCI progresses to Alzheimer's disease, which affects some 5.2 million adults around the country. Those numbers are expected to triple by 2050, as Baby Boomers continue to age.

"The research field is trying to find things that can help reduce risk factors for pre-dementia problems," Roberts said, according to USA Today. "If we can stop people from developing MCI, we hope we can stop people from developing dementia. Once you hit the dementia stage, it's irreversible."

Among the foods regarded as complex carbohydrates: rice, pasta, bread and cereals. The digestive system turns them into sugars. Fruits, vegetables and milk products are simple carbs.

"A high-carbohydrate intake could be bad for you because carbohydrates impact your glucose and insulin metabolism," says Roberts. "Sugar fuels the brain, so moderate intake is good. However, high levels of sugar may actually prevent the brain from using the sugar - similar to what we see with Type 2 diabetes."

He said high sugar levels - which are prevalent in high-carb diets - could affect blood vessels in the brain, and might also play a role in the development of beta amyloid plaques, which are proteins that are toxic to brain health and are found in the brains of people who are affected by Alzheimer's. Scientists don't yet know what causes the disease; however, they do suspect a buildup of beta amyloid is a leading cause.

Study offers some hope

Here are some of the study's primary findings:

-- People whose diets were the highest in fat (nuts and healthy oils, for instance) were 42 percent less likely to develop cognitive impairment, while those who had the highest intake of protein (chicken, meat, fish) saw their risk reduced by 21 percent.

-- Many popular diets, including the Mediterranean (fish, protein from poultry and lots of plant-based foods and healthy fats) and Atkins (low-carb diet featuring plenty of meats), make pitches for multiple health benefits that are derived from lowering carb intake, which includes a reduced risk for heart disease, diabetes and improved brain health.

"This (study) is consistent with what we've seen in past published research on how a lower carbohydrate diet can help to reduce the risk of Alzheimer's," Colette Heimowitz, vice president of Nutrition and Education for Atkins Nutritionals Inc., told the paper.

While there currently is no treatment for Alzheimer's besides drugs, Roberts said the study at least offers some hope because "it shows a modifiable way we can reduce risk for the disease.

"It is important to eat a balance of protein, carbohydrates and fat," he added.

Sources:

http://www.usatoday.com

http://www.sfgate.com

http://www.naturalnews.com/Alzheimers_disease.html

An apple a day keeps the doctor away (and makes you svelte, smart and strong too)

by Carolanne Wright 

(NaturalNews) We have all heard the old adage "an apple a day keeps the doctor away," but new research has shown that apples have many more benefits than previously thought. Want to improve memory, endurance or weight loss? Eat an apple. How about boosting physical health? Apples can help. Threatening diseases like diabetes, osteoporosis, Alzheimer's, asthma and cancer are also diminished by this seemingly ordinary fruit.

A tasty daily habit that prevents major disease

Researchers have discovered that consistent consumption of apples fosters greater health. Asthmatic children who drink apple juice on a daily basis have less wheezing than those who only have apple juice once a month. Likewise, maternal consumption of apples has a positive effect on the well being of their children. Mothers who ate apples throughout pregnancy gave birth to children who had lower rates of asthma compared to those who consumed small amounts of the fruit. Apples also help to control diabetes. As a good source of galacturonic acid, apples curb the body's requirement for insulin. Even better, women who eat at least one apple a day lower their chances of developing Type II diabetes by 28 percent.

Cancer risk is also reduced. A study of 10,000 people found that those who consumed the most apples slashed their lung cancer rates by 50 percent. It is believed that high levels of the flavonoids naringin and quercetin are responsible for this dramatic finding. Additionally, promising research on breast, colon and liver cancer reveals that apples may offer substantial protection. Bone health is enriched by apples too. Scientists in France observed that the flavonoid phloridzin present in apples increased bone density in post-menopausal women. As an added bonus, apples are high in boron -- another bone fortifying nutrient.

Drinking apple juice decreases the risk of Alzheimer's and age related cognitive decline as well. An apple enhanced diet boosts levels of acetylcholine, an important neurotransmitter that is linked with healthy brain function and memory. In addition, apples prevent gallstones and cataracts, protect against Parkinson's disease, improve heart health, calm irritable bowel syndrome, detoxify the liver and strengthen immune function.

Athletic endurance and weight loss

Apples can help you cross the finish line slim and trim with energy to spare. A good source of ursolic acid, apples assist the body in burning more calories while increasing muscle and brown fat. Researchers at Florida State University believe that antioxidants and pectin also contribute to weight loss associated with apple consumption. What's more, stamina is heightened. Quercetin in apples increases oxygen bioavailability within the lungs -- lending increased endurance.

Autumn is a terrific season to explore all the wonders of this humble fruit. Now is the time when apples are fresh off the tree, bursting with flavor and nutrition -- so seize the moment and reap all the impressive benefits.

Sources for this article include:

"15 health benefits of eating apples" Best Health Magazine. Retrieved on October 25, 2012 from: http://www.besthealthmag.ca

"8 Health Benefits of Apples" The Editors of Huffington Post Healthy Living, Shape Magazine. Retrieved on October 25, 2012 from: http://www.shape.com

"What's New and Beneficial About Apples" George Mateijan Foundation. Retrieved on October 25, 2012 from: http://www.whfoods.com/genpage.php?dbid=15&tname=foodspice

"10 Health Benefits of Apples" Health Diaries, October 25, 2007. Retrieved on October 25, 2012 from: http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html

About the author:
Carolanne enthusiastically believes if we want to see change in the world, we need to be the change. As a nutritionist, natural foods chef and wellness coach, Carolanne has encouraged others to embrace a healthy lifestyle of organic living, gratefulness and joyful orientation for over 13 years. Through her website www.Thrive-Living.net she looks forward to connecting with other like-minded people from around the world who share a similar vision. 

Follow on Twitter at: www.twitter.com/Thrive_Living

Read her other articles on Natural News here:

http://www.naturalnews.com/Author1183.html

Discover the many health benefits of Moringa, the ultimate survival 'superfood'

by Ethan A. Huff, staff writer 

(NaturalNews) Often referred to as the "miracle tree" because of its uniquely diverse array of nutritional, medicinal, and purifying properties, Moringa oleifera is a little-known, and highly undervalued, "superfood" treasure with incredible potential to greatly improve health and eliminate hunger around the world. This whole food plant contains high amounts of protein, all eight essential amino acids, a full spectrum of vitamins and minerals, and a plethora of phytonutrients and other powerful disease-fighting antioxidants.

Natively found in the southern foothills of the Himalayan Mountains in northern India, Moringa is widely cultivated today throughout Africa, Central and South America, and many parts of Asia. Because of its many valuable uses, and the fact that it grows so quickly and easily in semi-arid, tropical, and subtropical climates, Moringa is quickly becoming a go-to plant for combating malnutrition, treating inflammation, promoting healthy blood flow, and preventing infection, among other things.

Moringa, the multi-purpose superfood with endless health benefits

What is particularly unique about Moringa is the fact that every part of the plant, including its bark, leaves, flowers, and roots serves a unique purpose in promoting human health. Its seeds, for instance, contain up to 40 percent of a non-drying, edible oil known as "Ben Oil" that is rich in antioxidants and similar in its nutritional profile to olive oil. The clear, sweet, odorless oil also has an indefinite shelf life, as it does not turn rancid like many other oils.

"The leaves, flowers, seeds, pods, roots, bark, gum, and seed oil from the Moringa (malunggay) plant are continually being subjected to intensive research and development programs because the various constituents of the Moringa are known to have, among other properties, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-microbial, anti-viral, anti-parasitic, anti-tumor, and anti-aging activities," writes Nelly Favis-Villafuerte for the Manila Bulletin about Moringa.

Perhaps the most utilized component of Moringa is its leaves, which can be dried and ground up into a nutrient-dense, tart-flavored powder. According to another report in the Manila Bulletin, Moringa powder contains seven times the amount of vitamin C typically found in oranges, four times the amount of vitamin A in carrots, 36 times the amount of magnesium in eggs, 25 times the amount of iron in spinach, 50 times the amount of vitamin B3 in peanuts, and 50 times the vitamin B2 in bananas. (http://www.mb.com.ph/articles/215853/moringa-the-miracle-plant)

Like Ben Oil, Moringa leaf powder does not spoil, which makes it an excellent long-term survival food. Particularly in third world countries, Moringa powder provides nutritional sustenance at a level unparalleled by most other food plants. And because Moringa seeds can grow to full-size, harvestable trees in as few as 65 days, the Moringa plant is a highly-sustainable source of food that is virtually unmatched in its viability and usefulness.

If you live in U.S. Department of Agriculture (USDA) Hardiness Zones 9, 10, or 11, you can very easily, with very little maintenance, grow your own outdoor Moringa trees at home. If you live in a cooler climate, you can either grow your own Moringa trees indoors or in a greenhouse, or purchase pure Moringa powder, oil, and tea products from various online vendors.

Leaves

The leaves are the most nutritious part of the plant, being a significant source of vitamin B₆, vitamin C, provitamin A as beta-carotene, magnesium andprotein, among other nutrients reported by the USDA, shown in the table, right column.^[13] When compared with common foods particularly high in certain nutrients, fresh moringa leaves are considerable sources of these same nutrients.^[14][15]

Nutrients	Common food		Moringa Leaves
Vitamin A	Carrot	1.8 mg	6.8 mg
Calcium	Milk	120 mg	440 mg
Potassium	Banana	88 mg	259 mg
Protein	Yogurt	3.1 g	6.7 g
Vitamin C	Orange	30 mg	220 mg

Some of the calcium in moringa leaves is bound as crystals of calcium oxalate^[16] which may inhibit calcium availability to the body. It is not clear whether the calculation of the reported amount of calcium in moringa leaves includes such non-bioavailable calcium.

Sonjna (Moringa oleifera) leaves with flowers in Kolkata, West Bengal, India

The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used in soups and sauces. It is important to remember that like most plants heating moringa above 140 degrees Fahrenheit will destroy some of the nutritional value.

Moringa oleifera leaf, raw

Nutritional value per 100 g (3.5 oz)
Energy	64 kcal (270 kJ)
Carbohydrates	8.28 g
- Dietary fiber	2.0 g
Fat	1.40 g
Protein	9.40 g
Water	78.66 g
Vitamin A equiv.	378 μg (47%)
Thiamine (vit. B1)	0.257 mg (22%)
Riboflavin (vit. B2)	0.660 mg (55%)
Niacin (vit. B3)	2.220 mg (15%)
Pantothenic acid (B5)	0.125 mg (3%)
Vitamin B6	1.200 mg (92%)
Folate (vit. B9)	40 μg (10%)
Vitamin C	51.7 mg (62%)
Calcium	185 mg (19%)
Iron	4.00 mg (31%)
Magnesium	147 mg (41%)
Manganese	0.36 mg (17%)
Phosphorus	112 mg (16%)
Potassium	337 mg (7%)
Sodium	9 mg (1%)
Zinc	0.6 mg (6%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Sources for this article include:

http://www.nutraingredients-usa.com

http://www.naturalnews.com/022272.html

http://www.mb.com.ph/articles/201276/moringa-malunggay-philippines

Eating beans and lentils daily balances blood sugar and prevents complications in diabetics

by Jonathan Benson, staff writer 

(NaturalNews) More evidence has emerged debunking the appropriateness of a whole grain-based diet for diabetics, which mainstream health authorities often recommend as beneficial for managing the disease. A new study out of Canada reveals that regularly eating beans, lentils, and other legumes instead of grains can help effectively promote and sustain healthy blood sugar and cholesterol levels, suggesting that diet alone may be all that is needed for many diabetics to properly manage and even cure their condition.

For the study, 21 diabetics were divided up into two groups, one that was instructed to eat at least one cup a day of cooked legumes, and the other that was instructed to eat more whole wheat for its fiber content. Throughout the course of three months, each participant in both groups had his or her hemoglobin A1c levels checked, a protocol that assesses blood sugar content by measuring the amount of sugar that combines with hemoglobin to cause it to become "glycated."

At the conclusion of the three months, the research team observed that those in the legume group experienced a modest drop in hemoglobin A1c levels from 7.4 percent to 6.9 percent. And while no drop in blood pressure was observed in the whole wheat group, those eating the extra legumes saw an average drop in systolic blood pressure from 122 to 118 points, as well as a drop in diastolic blood pressure from 72 to 69.

"Legumes are good protein sources, and proteins tend to dampen the blood glucose response and they lower blood pressure," said Dr. David Jenkins, lead author of the study from St. Michael's Hospital in Toronto, noting that eating beans was enough to help diabetics drop their hemoglobin A1c levels into the healthy 6s range. "They are also good sources of fiber and that tend to be associated with lower cholesterol."

Since the legume group presumably also ate other foods like grains during the study, it is likely that the benefits observed were not nearly as great as they could have been if the group had eaten no grain-based foods at all. Steve Cooksey, the "Diabetes Warrior" who was targeted by the state of North Carolina for blogging about how the "Paleo" diet helped him completely cure his condition (http://www.naturalnews.com), is a great example of how a no-grain diet rich in healthy proteins can literally reverse diabetes.

"The public should be doing some preventive strategies using these foods," Dr. Jenkins added about his research. "We are not introducing some novel 'Frankenfood' into the diet -- this is really deep, traditional stuff."

Baking soda: A lot more than just a baking staple

by Danna Norek 

(NaturalNews) Baking soda has long been heralded as a multipurpose wonder. Even with this sort of reputation, there are still several ways most people haven't even thought of that it can be used as a natural and inexpensive alternative to so many of the necessities we rely on every day.

It is prudent to choose a brand of baking soda which states it is aluminum free. Some brands may be contaminated with aluminum. Although some have the opinion that it is only baking powder that contains aluminum (as a rising agent), it doesn't hurt to play it 100 percent safe and choose a brand that asserts itself as free of this contaminant.

Mix baking soda with lemon juice as a natural gout remedy

Gout can be a painful and uncomfortable condition. Gout is caused when uric acid is overproduced by the body and builds up to high levels. It then is deposited into the joints, which causes painful swelling and inflammation. Mix roughly two tablespoons of fresh lemon juice with a teaspoon of baking soda for relief. It works by alkalinizing the urine and neutralizing uric acid.

Additionally, baking soda works as a general alkalinizing and pH balancing agent within the body. If the body is overly acidic, baking soda can actually provide a short term remedy to putting it back into an acid/alkaline balance. Health problems, disease and sickness typically abound when your body is overly acidic so it is important to keep it within a healthy pH range.

Of course you do have to be cognizant of the sodium content if you have any issues with high blood pressure. Usually a dosage of no more than a teaspoon at a time diluted in a glass of water is recommended.

As a natural cleaner

A mixture of lemon juice and baking soda also makes a wonderful semi-abrasive natural cleaner for surfaces such as bathroom and kitchen sinks, bathtubs and showers and other surfaces. The mixture of the two actually produces a bit of a fizz due to a natural chemical reaction. They also provide excellent natural antibacterial properties as well as serious cleaning capabilities.

As a natural itch remedy for bug bites and poison ivy

Baking soda may also be useful as an anti-itch remedy. Add just enough water to moisten the baking soda into a paste and rub on a bug bite, poison ivy, bee stings and even chicken pox to help with the itching.

Baking soda has the ability to absorb moisture and to draw toxins out of a bite or bump caused by an irritant under the surface. This can offer quick and effective relief when it comes to itching and the swelling that goes with it.

A natural yeast infection remedy

Women who suffer from yeast infections due to candida imbalances can use a baking soda douche to help kill the candida bacteria that causes the infection. It is also a natural remedy for itching, so you get not only an effective treatment for the infection itself but also treatment of the itching symptom.

Facial skin care uses

Baking soda makes a wonderful exfoliating scrub for the face and other parts of the body. It helps to smooth the skin and take the dead layers of skin off to reveal a fresher and more vibrant surface.

It also may be used in a paste to dab on acne. It acts as an antibacterial agent and helps to kill the bacteria that cause acne. It also helps to draw out excess oil and dry the acne out quicker while helping promote faster healing. It also may help with reducing redness.

Is red meat giving you cancer?

by Sarah Abbott, DC 

(NaturalNews) Red meats have long been associated with an increased risk of cancer- specifically colorectal, breast and prostate cancer. There has been little conclusive evidence definitively indicating red meats play a role in endometrial cancer (a.k.a. cancer of the uterus). There is no known cause of this disease. It affects women as early as 40 years old, but most often occurs for women between the ages of 60 and 70. It is likely that levels of hormones (estrogen) play a large role, but the influence of nutrition is somewhat convoluted. A study followed the consumption of meats, endometrial cancer development and overall health in 60,000 Swedish women from 1987 to 2008.

The science behind it

Animal protein is composed of both heme and non heme iron. The heme iron found within the animal proteins creates the issue, as it is inflammatory. Fruits and vegetables are proven antioxidants, where as heme iron is thought to be pro-inflammatory. The heme iron found in red meats creates more oxidative stress within the body and leads to DNA damage. Additionally, heme iron has been linked to the development of both diabetes and obesity. These two conditions predispose an individual to the development of endometrial cancer.

What did the study find?

The study's participants had an initial physical to screen their baseline health and rule out those who were not qualified for participation. The women filled out surveys on a quarterly basis that assessed the types of meat they were eating (poultry, red meat, fish, and processed meat), their overall health, and development of disease. There was a 20 to 30 percent increased risk of endometrial cancer for participants who had the highest heme iron and total dietary iron intake as compared to those participants who had the lowest values. When the data was compared for a specific meat, i.e. chicken vs. beef, liver products were found to have a 30 percent higher risk of endometrial cancer. Liver has a higher portion of heme iron. No other meat types were correlated with an increased risk of developing endometrial cancer. The study also found that an increased rate of total dietary iron and heme iron were associated with higher incidence of endometrial cancer over the 21-year period. Additionally, those study participants with a higher BMI (body mass index) and a greater meat intake, had a greater risk for developing endometrial cancer. Another study looked at the consumption of iron containing meats, but not heme iron, and its associated risk with endometrial cancer. There was a two-fold risk in development if the disease associated with increased intake.

Many of the red meats become harmful in the way they are prepared. The ingredients in processed meats have been shown to have high levels of heme and total iron. These have been shown to be carcinogenic. This was not studied in this group of Swedish women and cannot be compared.

Food for thought

• Iron levels should always be assessed by a qualified practitioner

• There is a causal link indicating increased heme iron containing meats like liver, increase the risk for endometrial cancer

• Try incorporating complete plant proteins into your diet such as quinoa

Seven reasons to eat less meat and more plant-based foods

by PF Louis 

(NaturalNews) Not all of us have the same genetic composition or body type. But even so, most of us do well as vegetarians. Not everyone does well with grains, and some of us need or want dairy while others need or want some meat.

Ayurvedic practitioners are usually experts at determining what foods you should eat, and some western health practitioners, whether physicians, chiropractors, or naturopaths have devised methods of their own to determine just what type of diet you should have.

Not all of us can or should be totally vegan, abstaining completely from meat, eggs, or dairy. But most agree that nutrients from greens are extremely vital, and the food you eat should be real and wholesome, which brings us to the first area of selectivity - commercial meat.

Seven reasons to eat no commercial meat and more plant-based food

(1) Commercial meat is factory farmed or CAFO (confined animal food operation). That livestock is cruelly treated and forced into tortuous slaughterhouses that inspire decades of artist renderings of hell. None of this should be supported for obvious humane reasons.

Before their tortuous demise, livestock are crowded into confined, disease breeding spaces and constantly injected with antibiotics and/or GMO growth hormones, all of which get passed on to you when you eat their flesh.

They are force fed grains when they should be grazing on grass or at least eating hay. Those grains are usually genetically modified and overly sprayed with herbicides and pesticides, all of which gets passed on to you too.

So in addition to contributing to obscenely cruel animal treatment, you are contributing to your own bad health.

Select only meat, dairy products, and eggs from farms that don't use CAFO practices but allow their livestock to roam in open areas and graze on their natural diets. This eliminates cruelty and allows the real unadulterated health benefits of meat, eggs, and dairy to get through to you.

(2) Since it takes 100 pounds of grain feed to produce a pound of meat, that much more grain would be available for feeding humans if its not genetically engineered or GMO. Less meat eating allows more soil to be used for plant-based foods while causing less water and soil contamination. It's simply more ecological.

(3) If you buy non-GMO organic bulk grains and dry legumes, you'll get plenty of healthy nutrients and sufficient protein at a fraction of the price of meats. (http://www.naturalnews.com)

(4) Plant-based nutrients provide protein by surrendering essential amino acids that allow your body to form complete proteins. Breaking down complete proteins from cooked meats demands a lot of metabolic enzyme production, straining your pancreas to the point of exhaustion.

Metabolic pancreatic enzymes are proteins strong enough to penetrate and destroy free roaming cancer cells before tumors are formed. You need them for that, and therein lies a reason why heavy meat eaters are more prone to cancer. (http://www.naturalnews.com/031411_cancer_prevention.html)

(5) Most of the industrialized world is magnesium deficient. Magnesium is involved with over 300 metabolic processes in our bodies. Fresh, organic greens are a good source of magnesium.

Even unadulterated meat and raw dairy from grass fed cows can help pass on some magnesium from their consumed chlorophyll.

When it comes to dairy, don't bother with pasteurized products. They are food-like substances and not real food after their enzymes and major nutrients are cooked out. Try to get raw dairy or don't bother.

Meat from antibiotic injected CAFO cows as well as GMO grains or soy destroys your friendly gut bacteria. This intestinal flora is essential for your digestion, and it's a major part of your total immune system. (http://www.naturalnews.com/033094_gut_health_brain.html)

Laughter really is the best medicine -- Lower blood sugar, ease pain and boost health with a daily dose of mirth

by Carolanne Wright 

(NaturalNews) A young child can laugh over 300 times a day whereas an adult will chuckle a fraction of this amount -- often much less, if at all. It's no joke. When life is taken too seriously, we are missing out on one of the greatest health boosting habits around. Feel good endorphins, pain management, lower blood pressure, protection from illness, a sharper mind -- just a few perks a little mirth can supply. Laughter makes people smarter, more productive, and some would say, sexier.

Just what the doctor ordered

As it turns out, a good sense of humor is essential for thriving health. Not only is it pleasurable; laughter stimulates the heart and lungs, relieves stress and strengthens the immune system. It even enhances the intake of oxygen, stimulates circulation and relaxes the muscles -- benefiting major organs and triggering the release of endorphins. This, in turn, leads to more happy states of enjoyment. Having a lively laugh also relieves discomfort by prompting the body to produce natural painkillers and interrupts the pain-spasm cycle of muscle disorders as well. On top of that, laughter lowers blood sugar levels -- promising news for diabetics.

Laughter sharpens the mind too. Ron Berk, PhD of Johns Hopkins Medical School began using humor to alleviate his students' lecture induced lassitude. He quickly realized that not only did his students stay awake, but there was also a noticeable spike in test scores. To support his theory, Berk and a colleague divided the class into two groups. Everyone took the same exam, but only one group received instructions that were funny. The students who were given a measure of amusement scored considerably higher on the test.

Research has shown that laughter, like love and contentment, broadens thinking, allows for adaptation to changing circumstances and spurs creativity. Scientists believe this is caused by the way humor activates the reward center of the brain. In a Stanford University study, participants were placed in MRI machines and shown Bizarro cartoons. When the jokes were found to be funny, a central area of the brain called the nucleus accumbens became active. This is the same reward circuit that pumps out dopamine when we have sex or consume chocolate. Dopamine is a neurotransmitter that stimulates the frontal lobe which is where creative thought takes place. Enjoying a good laugh helps us to think out of the box and with more efficiency.

Spark a little laughter

Need inspiration to bring a bit of laughter into your life? Here are a few ideas to get you started.

- Join a local laughter yoga club.

- Tickle or be tickled.

- Keep humor close at hand with comics, photos or films that make you chuckle.

- Cultivate the habit of spending time with amusing friends and family.

- See the humor in everyday life, human foibles and all.

- Spend time with a young child -- laughter is contagious.

With all the doom and gloom these days, it is important to offset the negativity with a guffaw here and there. A good dose of comic merriment and camaraderie will lighten life, improve the mind and relax the body. It may even make you more healthy to boot.

Sources for this article include:

"Stress relief from laughter? Yes, no joke" Mayo Clinic. Retrieved on October 18, 2012 from: http://www.mayoclinic.com/health/stress-relief/SR00034/NSECTIONGROUP=2

"The Health Benefits of Laughter" Dan Ferber, Women's Health, December 22, 2009. Retrieved on October 18, 2012 from: http://www.womenshealthmag.com

"The Benefits of Laughter" Hara Estroff Marano, Psychology Today, April 29, 2003. Retrieved on October 18, 2012 from: http://www.psychologytoday.com/articles/200304/the-benefits-laughter

"Laughter Yoga and the health benefits of humor" Adam Helfer, August 16, 2010. Retrieved on October 18, 2012 from: http://communities.washingtontimes.com

"Laughter Yoga: Can Happiness Heal?" Catherine Pearson, Huffpost Healthy Living, May 6, 2012. Retrieved on October 18, 2012 from: http://www.huffingtonpost.com

"8 Health Benefits of Laughter" Melissa Breyer, Care2 Make a Difference, August 23, 2011. Retrieved on October 18, 2012 from: http://www.care2.com/greenliving/8-health-benefits-of-laughter.html

About the author:
Carolanne enthusiastically believes if we want to see change in the world, we need to be the change. As a nutritionist, natural foods chef and wellness coach, Carolanne has encouraged others to embrace a healthy lifestyle of organic living, gratefulness and joyful orientation for over 13 years. Through her website www.Thrive-Living.net she looks forward to connecting with other like-minded people from around the world who share a similar vision. 

Male and lost your libido? Here are three ways to find it again

by Brad Chase 

(NaturalNews) For many women, it may be hard to believe a man would ever lose his interest in sex. In fact, if a man does lose his libido, it is a sign that something is wrong. Barring physical illness, injury, or prescription medications, the primary reasons a man may no longer be interested in sex are clinical depression and stress. Listed below are three ways for a man to regain his libido.

Diet is crucial for male sexual health

Many men eat a terrible diet of junk and fast foods. This may be due to laziness, but often it is due to a lack of time or a lack of cooking skills. With the advent of the Internet, there are many cooking videos and blogs geared to men. Many body builders and fitness experts show men how easy and fast it is to prepare nutritionally balanced and delicious meals themselves.

A nutritious diet contains a healthy balance of lean proteins, healthy fats, and simple carbohydrates. Lean proteins can come from animal sources like grass fed meats, free range eggs, and raw dairy products. They can also come from vegan sources such as beans, legumes, nuts, and seeds. Healthy fats include coconuts and coconut oil, olive oil, avocados, nuts, raw butter, and small amounts of animal fat. The best sources of carbohydrates are a variety of vegetables and fruits. Whole grains such as brown rice and quinoa may be included for extra calories.

Exercise helps release male sex hormones

Exercise improves blood circulation to the entire body, delivers nutrients where they are needed, and releases endorphins. Endorphins are brain chemicals called neurotransmitters. They reduce the brain's perception of pain, enhance the body's immune response, regulate the appetite, elevate the mood, and release sex hormones.

Fitness experts recommend working out six days a week for an hour each day. This may be difficult for beginning athletes, so it is important to work up to this level of activity. Consistency is key. Once a workout seems easy, it is time to add more intensity to it.

Herbs can help increase male libido

The June 2008 issue of Psychiatry included an article called "Sexual Desire Disorders" by Keith A. Montgomery, MD. The author stated that sexual dysfunction often goes unreported because physicians are uncomfortable asking questions about patients' sexual health.

Two herbs were mentioned specifically in this article to help men increase their libido. These herbs were yohimbe and ginseng.

The Journal of Urology (1998) describes yohimbe as a "reasonable therapeutic option for erectile dysfunction." Yohimbe has been clinically proven to be more effective than a placebo in correcting erectile dysfunction in men.

Ginseng has been heralded as a male aphrodisiac since the Shen dynasty in ancient China. In 2008, a team of researchers sought to find definitive conclusions regarding Korean red ginseng as an herbal aid for erectile dysfunction and male sexual libido.

The researchers threw out poorly performed clinical studies, and reviewed only placebo-controlled, randomized, cross-matched, and where possible, double-blind studies. Of these, the researchers concluded that red ginseng did have a positive effect on male sexual desire and function. The researchers were hesitant to recommend ginseng wholeheartedly simply because the number of participants in the studies was low.

Beans Could Help Control Blood Pressure, Reduce Heart Risks For Diabetes Patients: Study

Beans really may be a magical fruit -- a new study in the journal Archives of Internal Medicine shows that for Type 2 diabetes patients, the more legumes you eat, the better your glycemic control and the lower your risk of coronary heart disease.

"We know from our previous research that foods low on the glycemic index scale are helpful in lowering blood glucose levels," study researcher Dr. David Jenkins, director of the St. Michael's Hospital's Risk Factor Modification Centre, said in a statement. "But this is the first study of its kind to specially look at legumes' effect on cardiovascular risk factors and find they also have a blood pressure lowering effect in diabetic patients."

The study was funded by the Agricultural Bioproducts Innovation Program, via the Saskatchewan Pulse Growers and the Pulse Research Network (PURENet). The authors have also worked for, been part of, or received grants in the past from a number of agriculture groups and food companies.

Researchers found specifically that eating about a cup a day of legumes (190 grams) -- which include beans, peas and lentils -- is linked with lower blood pressure levels, which is important because "blood pressure is a big contributor to renal failure in these patients," Jenkins said in the statement.

The study included 121 people with Type 2 diabetes, whose measurements -- including blood pressure, blood fat, blood glucose and hemoglobin A1C levels (which determines diabetes control) -- were taken at the start of the study. Then, for three months, some of the participants ate a low-glycemic index diet, as well as one cup more per day of legumes, while others ate a healthy diet with whole-wheat foods to boost their intake of insoluble fiber.

Then, the participants' measurements were taken again at the end of the study period. While the whole-wheat group experienced benefits in blood fat, blood glucose and hemoglobin A1C levels, the legume group experienced benefits in all these groups plus blood pressure.

Legumes are considered very low-glycemic foods. The glycemic index, which was developed by Jenkins, is used to determine the level at which a food will spike blood sugar levels. For example, foods like white bread are high on the glycemic index scale because they cause blood sugar levels to rise; apples and legumes are low on the scale because they tend to stabilize levels. (For more on what the glycemic index is, click here.)

However, in a related commentary published in the same journal, Marion J. Franz of Nutrition Concepts by Franz Inc. noted that the role of a low-glycemic index on diabetes has been controversial, with some recent studies showing that there may not be a difference in low-glycemic index and high-glycemic index diets in hemoglobin A1C levels.

However, Franz noted, legumes are known to be part of a healthy diet -- the question is just whether legumes seem to have this benefit for diabetes patients because of its low glycemic index status, or because legumes are high in soluble fiber.

Franz wrote:

Nutrition therapy for DM is effective. However, just as there is no 1 medication or insulin regimen appropriate for all persons with DM, there is no 1 nutrition therapy intervention. A variety of nutrition therapy interventions have been shown to be effective. Nutrition education and counseling must be sensitive to the personal needs and cultural preferences of individuals and their ability to make and sustain lifestyle changes.

These findings come out at the same time as a new study in the journal Circulation, showing that more adults in the U.S. are getting their blood pressure levels under control -- 47 percent in 2010, compared with 29 percent a decade ago.

So besides being linked with lower blood pressure, not to mention their awesome protein and fiber contents, what are some other health benefits of beans? Click through the slideshow to find out.

Six reasons to never leave home without ginger

by Jonathan Benson, staff writer 

(NaturalNews) The amazing abilities of the ginger plant to promote vibrant health and prevent disease cannot be overstated, especially because of how easy it is to consume both ginger root and leaves on a daily basis in the form of capsules, tea, extract, soft chews, and even slices or pieces added to various foods. Here are six specific reasons why you should make ginger a part of your everyday health regimen:

1. Ginger helps treat colds, respiratory ailments. As highlighted in a 1993 study published in the journal Economic Botany, ginger is a powerful expectorant, which means it triggers the body to produce more hydration secretions for the purpose of lubricating the respiratory tract. Ginger helps thin bronchial mucus in order to clear up clogged airways, which in turn improves breathing and lung capacity. (http://www.springerlink.com/content/j312643x38882260/)

When treating a cough or cold with ginger, you can experience almost immediate relief by either combining it with tamarind leaves and brewing it in hot water, crushing and mixing it fresh with honey, or boiling it along with fenugreek seeds and mixing it with ginger rhizome juice. Dr. Deepak Acharya lists three proven ginger recipes for instant cough and cold relief in a recent report he authored atGreenMedInfo.com: http://www.greenmedinfo.com

2. Ginger helps treat stomach aches, indigestion, and nausea. Perhaps its most well-known medicinal proper, ginger's ability to quell upset stomach, indigestion, and nausea rivals that of many antacids and antihistamines. Numerous studies and user experiences have shown that ginger is a powerful remedy for motion sickness, morning sickness, diarrhea, nausea, vomiting, stomach pain, and indigestion. (http://www.nlm.nih.gov/medlineplus/druginfo/natural/961.html)

Dissolving roughly one gram of ginger powder in boiling water or another hot beverage is a simple way to prevent or alleviate indigestion and stomach aches. Even eating a soft ginger chew candy or two prior to riding the bus, going sailing, or engaging in another type of activity that would otherwise induce nausea, is often enough to prevent nausea symptoms from ever forming. (http://www.naturalnews.com/034934_ginger_root_nausea_vomiting.html)

3. Ginger targets headaches, migraines. Many people suffer from chronic headaches and migraines, for which few effective remedies exist outside of potentially dangerous pharmaceutical drugs. But ginger's anti-inflammatory properties are believed to be the mechanism by which this powerful herb effectively fights chronic head pain, making it an absolute necessity when traveling, working, or engaging in other activities that may trigger a headache.

Keeping a box of ginger tea in your purse or car, or carrying around a small bottle or pouch of ginger pills, will ensure that you have quick access to ginger as an effective pain reliever. Dr. Acharya also recommends creating a ginger paste out of dried ginger powder and water, and applying it to the forehead for immediate relief. (http://www.doctoroz.com/videos/all-natural-headache-cures)

4) Ginger helps relieve joint, muscle pain. Like it does with headaches, ginger can also help to relieve joint and muscle pain due to its powerful anti-inflammatory effect. Taking a few grams of ginger root powder, extract, or capsules daily can help significantly reduce joint and muscle pain, as well as symptoms associated with arthritis, according to a 2001 study published in the journal Arthritis and Rheumatism. (http://news.bbc.co.uk/2/hi/health/1665874.stm)

Ginger root powder can also be ground up and mixed with Castor (Ricinus communis) root and applied topically to the skin covering painful joints, according to Dr. Acharya. (http://www.greenmedinfo.com)

5. Ginger helps clear out intestinal worms, parasites. If you suffer from chronic digestive pain or irritable bowel syndrome (IBS), there is a chance the source of this discomfort is intestinal worms or parasites, which may also be stealing nutrients from the foods you eat. If this is the case, a great way to naturally rid yourself of these foreign invaders is to supplement with ginger.

A plethora of research confirms that ginger possesses unique anthelmintic effects, which means it is capable of destroying parasitic intestinal worms. It is believed that ginger's array of powerful enzymes combined with its stimulatory capacity make it an effective treatment for parasites, whether taken as a supplement or as a tea. (http://www.curezone.org/forums/am.asp?i=479834)

6. Ginger helps promote kidney health, dissolve urinary stones. Since it acts as a warming, circulatory stimulant, ginger can help cleanse the body of harmful toxins, including those that build up in the kidneys. Particularly in people with diabetes, ginger helps protect the kidneys against diabetic nephropathy, or deterioration of normal kidney function. (http://tribune.com.ng)

The mechanisms by which ginger stimulates proper kidney function are also linked to promoting healthy liver function and blood flow. In the former, ginger assists the body in converting cholesterol into bile acids. In the latter, ginger helps prevent blood platelets from sticking together, which can cause coagulation and eventually harmful blood clots if left unaddressed. (http://www.vrp.com)

Sources for this article include:

http://www.greenmedinfo.com