Antioxidants are magic food components. Research shows that these substances could help the body fight cancer, heart disease, Alzheimer's disease and Parkinson's disease by thwarting the action of harmful free radicals.But which foods are the real antioxidant bombs? Norwegian and US scientists recently compiled an extensive list. In terms of the highest antioxidant content per serving, the winners were:
1. Blackberries
5,75 millimoles per 100g serving
This wonderfully delectable summer fruit came out tops. Blackberries give an antioxidant kick of 5,75 millimoles per serving.
Blackberries are also fat-free, and a source of folic acid and vitamin C, so there's no holding back. Whip them into smoothies, make a wicked fruit coulis to serve with desserts, or simply have them fresh.
You can freeze blackberries and use them all year round. This can be done by coating the berries with a mixture of sugar and ascorbic acid (ask your pharmacist), but it is generally better to freeze lightly boiled berries to which sugar has been added.
2. Walnuts
3,72 millimoles per 100g serving
Nuts are great health foods – they're cholesterol-free, generally low in sodium and a great source of vitamins and minerals. But in terms of antioxidant content, walnuts seem to beat the rest of the nut family with 3,72 millimoles per serving.
Toss these nuts into salads, mix them into muesli, or include them in rice pudding or apple tart. Just make sure that you have no more than a handful of walnuts per day. If you're overweight, cut this amount to a handful no more than three times per week.
3. Strawberries
3,58 millimoles per 100g serving
Strawberries are sexy, fun and – best of all – so low in calories that you can eat as much as you like without giving your weight a second thought.
These fruits should also form part of your diet for another reason: they're packed with antioxidants and clock in at 3,58 millimoles of these health-boosting components per 100g serving.
There's no need to tell you that strawberries are a great addition to desserts, smoothies, salads, and even cocktails – just make sure you eat them as fresh as possible.
4. Artichokes, cooked
3,56 millimoles per 100g serving
The humble artichoke also made the top-10 list. Apart from the 3,56 millimole/100g antioxidant punch, artichokes are a good source of iron.
These veggies also help to reduce bowel upsets and help to let good bacteria flourish in your gut. Cook artichokes for 20 minutes with a slice or two of lemon, a bay leaf and salt. The leaves and the heart can then be eaten.
5. Cranberries
3,13 millimoles per 100g serving
The cranberry really is a super-food. Numerous studies have shown that the anti-inflammatory properties of this fruit can help to prevent and treat urinary tract, and possibly other, infections.
One reason why cranberries are so healthy, is because of their high antioxidant content (3,13 millimoles per 100g).
As cranberries are generally too tart to eat fresh, go for the canned varieties and use these in both sweet and savoury dishes.
6. Raspberries
2,87 millimoles per 100g serving
Raspberries have a long history of being used to treat conditions ranging from tonsillitis to stomach aches and also to strengthening the womb in pregnancy.
Now we know that these berries are not only a good source of antioxidants (2,87 millimoles per 100g serving), but are also high in vitamin C.
Ask your grocery store if they stock fresh or frozen raspberries, and use them in fruit salads, deserts or eat them with yoghurt for breakfast.
7. Blueberries
2,68 millimoles per 100g serving
Another berry, this time the blueberry, made the list. This only goes to show that berries really are super foods.
Apart from the high antioxidant content (2,68 millimoles per serving) there is also preliminary evidence that berries can thwart cholesterol and help prevent liver cancer.
Blueberries are not sour and can be eaten raw. This will preserve their vitamin C content.
8. Cloves, ground
2,64 millimoles per 100g serving
Who would have thought that cloves, a great addition to anything from chicken dishes to Christmas mince pies, could have magic health-boosting properties?
Well, this spice made the top 10 antioxidant list – and with good reason. It contains 2,64 millimoles of antioxidants per 100g serving.
While it's more difficult to get your daily antioxidant injection from this spice – simply because we generally use it in small quantities – you should still try to incorporate it in your diet.
9. Grape juice
2,56 millimoles per 100g serving
You already know that a daily glass of wine can kick-start your health. But plain old grape juice seems to be even better – at least when it comes to levels of antioxidants (2,56 millimoles per serving).
Research shows that red grape juice can improve cholesterol levels and inflammatory markers associated with heart disease. This action has been linked to the antioxidant content of the juice.
But be warned: grape juice has a high sugar content and can add quite a few calories to your diet. Don't drink more than one glass of juice, diluted with water, per day.
10. Cranberry juice
2,47 millimoles per 100g serving
As mentioned above, cranberries have strong anti-inflammatory effects and are particularly useful in preventing urinary tract infections.
As fresh, raw cranberries are too tart to eat, cranberry juice is the ideal way to tap the benefits of this fruit.
Try to drink a small glass of cranberry juice every day – especially if you're prone to urinary tract infections. Or combine cranberry juice with iced Rooibos tea for a refreshing summer drink.
Reference:
Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR Jr, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr. 2006 Jul;84(1):95-135.
Source: www.health24.com
Top 10 - Sources of Antioxidants
Top 6 Foods That Boost Memory
Top 6 Foods That Boost Memory - Even the onion! The exam sessions mean mental and physical exhaustion. But there are some mental vitalizers helping you finish the course without problems or stress. After various hours of studying, the eyes get tired too. Tired eyes can be relieved by washing the area with fresh water, which gives a refreshing and relaxing sensation. When tired eyes are accompanied by an itchy sensation, a couple of cotton patches soaked in Eufrasia can be applied on the eyelids.
1.Lecithin is a natural complex of phospholipids encountered naturally in soy beans and also in many structures of our body, like the membranes of the brain cells. The main ingredient in soy lecithin is phosphatidyl choline, which increases the amount of choline in the body, a chemical employed by the brain as precursor of acetylcholine, a neurotransmitter that boosts memory capacity, intellectual skills and focusing. There are special types of lecithin rich in phosphatidyl cholines on the market.
2.There are various minerals and aminoacids crucial for the right functioning of the neurotransmitters and other brain functions. These minerals must be supplemented in case of intellectual effort: chrome, iron, calcium, phosphorus, potassium, copper and zinc.
3.Eat many fruits and green vegetables rich in vitamins, antioxidants and minerals. Bilberries, blackberries, grapes, fish and fish oil, eggs, spinach and almonds are also recommended.
4.Caffeine boosts memory. So, coffee and tea (black or green) are good for your memory. Caffeine proved to protect intellectual skills in older women. Female subjects who drank over three cups of coffee (or the same caffeine amount in tea) daily scored better in memory tests than those who only had one cup or less of coffee/tea daily.
5.Chocolate not only boosts serotonin, the "pleasure hormone", but also comes with large amounts of epicatechin, which improves the brain blood flow and boosts memory.
6.A recent Japanese research found a new quality of the old onion: it boosts your memory! Subjects experiencing memory loss reported improved recall abilities after ingesting lightly cooked pieces of onion. An anti-oxidant chemical in onions seems to attach to toxins in the brain, helping in eliminating them. The sulfur containing chemical is turned on when onions are slightly heated in a pan, but overcooking can damage the chemical's memory-boosting qualities. The same active chemical is also encountered in other members of the Allium genus, like garlic (Allium sativum) and leek (A. porrum).
Source: news.softpedia.com
Top 10 Weirdest Chinese Foods
Did you know that Westerners are some kind of barbarians in the eyes of a Chinese? Because how the heck can you eat fermented milk emulsion (read cheese), which stinks worse than a skunk? Of course, for them, it’s very tasty to eat rats, dogs, cats. A Chinese folk speech says more or less that they can eat everything that has four legs, except tables; everything that flies, except for airplanes; and everything that is found on water, except boats.
1. In a Chinese market you will see from bats and snakes to cranes and herons (it is said that their meat prolongs life...how? That's a real scientific puzzle...), while in the western world most water birds are rejected because of the strong mud stench.
2. You may have heard that the tiger is menaced by the high demand of tiger penis bone on the Chinese black market. For the same people, the tiger penis bone is the symbol of the tiger’s power, including the sexual one. Of course, it’s like chewing chicken or pork bones, but the poachers are menacing the wild tigers because of such stupid beliefs.
3. But the Chinese imagination does not stop here, and for them, each penis in the world is like a panacea. Penises are thought to increase yang (virility) and women are not advised to eat testicles, due to the testosterone content. There are specialized restaurants in penis delicacies. Some penises are served raw, like sushi, others can be cooked. You can serve dog clammy testicles and penis, which is gray and shiny. Dog penis is low in cholesterol and is considered to be quite efficient in boosting the male sex drive, but also for treating all sorts of conditions. Giant salami-shaped donkey penises are considered good for the skin...The double penis of the snakes is considered to increase potency. Sliced and pickled ox penis, which has bland and with a rubbery texture, is considered a general energizer. You can also eat in such a restaurant yak, seal, horse, goat and deer penises. Some westerners compare the tastes of some penises with overcooked squid. The black market delivers also the highly desired tiger penis, at a price of $5,700 (£3,000), but it must be ordered months in advance. It seems that it tastes the same as other penises, but many people in China just like to order tiger to show off, and prove they have quite a lot of money.
4. Aborted reindeer fetus is also considered good for the skin.
5. Sharks have pervaded the Earth for over 450 million years, before any plant or animal got out of the water and colonized the terrestrial surface. Now they face extinction due to a human caprice: Chinese fin shark soup. Once, shark fin was a gift offered just to emperors and shark fin soup is traditionally served at Chinese wedding banquets and on different occasions when the host wants to leave a great impression on the guests with expensive dishes. With the growing number of wealthy Chinese businessmen, the number of this kind of ignorant hosts is increasing as well. Some also think it is healthy, but the fin is nothing more than tasteless cartilage, sought more for its texture, than for its flavor. "Hammerhead, Great White and Basking sharks were some of the species at risk. Shark fin is becoming cheaper and eaten by a growing number of people in China — perhaps by around 100 million people a year.", signals a WildAid report. A 2006 research showed that, annually, 73 million sharks are killed for their fins and the demand for shark fin soup grows with 5 % per year.
6. A Chinese delicacy is the bird's nest soup. It’s made from the nest of a few species of swift, called cave swifts, renowned for building saliva nests. Such nests are among the most expensive animal products consumed by humans. When dissolved in water, the nests get a gelatinous texture. Yammy! Bird saliva! In Hong Kong a bowl of this soup costs between US$ 30 to 100.
7. Perhaps the best known Chinese cuisine ingredient is the dog meat, as this seems to be the most repulsive for the westerners. Cats, too, are not for cuddling, but eating. The problem is that carnivore meat has an extremely powerful flavor that makes it repellent for the westerners. The Chinese have no problem with that, and they will eat practically any known wild carnivore encountered in China. This comes with a feed back: researchers have found that the SARS epidemics were caused by the consume of civet cats, and the virus was transmitted from them to humans. Civet cats are a type of carnivore not related with true cats but with mongooses, and from whose perianal glands the famous civet perfume is extracted. 
8. Balut (boiled duck embryos) is better known from the Philippines, but it has a Chinese origin, where it is called maodan ("hairy egg"). Maodan is served skewered. Fertilized duck eggs are left, on average, 17 days and then boiled. The nearly-developed embryo is consumed in the shell. Maodan is thought to be an aphrodisiac and it is in fact a high-protein, hearty snack. "The flavor is savory and delicious; the texture satisfying" said Western travelers who surpassed the idea of eating something with s**t and feathers... Why is the maodan made from duck eggs and not from hen eggs? "Chicken maodan" has a bad taste, to say the least ... Question of tastes...
9. Neither the superstitions nor the good work made by bats in combating insects stop the Chinese from consuming bats, sometimes skinned alive. This has come with a feedback: bats too are among the causes of the SARS epidemic.
10. Well, in China Dracula could have indulged freely in ... snake blood, which is believed by Chinese to raise the libido... You can drink it at fast-foods, and they deliver it in only seconds. But the show is really a horror movie. The snake curls and whips its body in agony as the handler slits open its chest and rips out a heart that continues working for several minutes. Then its body is stretched vertically and clamped at each end as droplets of red blood fall into a plastic jug half-filled with water. 
I know that the Chinese cheese is made of soy, not milk, and it is called tofu. But I still prefer to call wine what comes from grapes, and not the infamous snake wine, an alcoholic beverage found not only in China, but in many Southeast Asia countries. The snakes, preferably venomous ones, are preserved to have the snake poison dissolved in the liquor. Still, the venoms, which are proteins, are inactivated by ethanol.
There are two varieties. A large venomous snake can be put into a glass jar of rice wine, often with many smaller snakes, turtles, insects, or birds, and left to ferment for months. Snake blood wine is produced by mixing the snake blood and bile with rice wine or grain alcohol. The snake meat, liver, and skin can be cooked to accompany the drink. This wine is believed to cure all kinds of conditions, from farsightedness to hair loss, and helps increase the sexual performance. Of course, that's nonsense.
Source: news.softpedia.com
The Human Sperm Cell
A Human Sperm Cell or Spermatozoa
The mature sperm cell (spermatozoa) is 0.05 milliliters long. It consists of a head, body and tail. The head is covered by the ac cap and contains a nucleus of dense genetic material from the 23 chromosomes.
It is attached from the neck to the body containing mitochondria that supply the energy for the sperm's activity. The tail is made of protein fibers that contract on alternative sides, giving a characteristic wavelike movement that drives the sperm through the seminal fluid, which also supplies additional energy.
Some sperm have two heads or two tails and if the testes are too warm they may die or spermatogenesis may not occur.
Sperm swim at a rate of about 1 to 4 mm (0.12 inches) per minute. That’s an average, it’s different for every man. Some sperm cells are 'better' swimmers than others. Why? They need to wave their tales more than 1000 times just to swim 1.25 cm or a half an inch. Why some are better than others is still a mystery to many fertility specialists. Anyway...
Sperm cells are made in the testes where it takes about 72 days for one sperm to grow. Sperm production requires a temperature which is three to five degrees below body temperature. The scrotum has a built-in thermostat, which keeps the sperm at the correct temperature while they’re being stored. If it becomes too cool on the outside, the scrotum will bring the testicles closer to the body for warmth as you probably know from jumping into a cold pool of water or ocean. That’s why the testes hang away from the body -- so sperm can develop at the temperature they need. (95° - 97° F or 35° to 36° C)
Semen contains small amounts of more than thirty elements, including fructose, ascorbic acid, cholesterol, creatine, citric acid, lactic acid, nitrogen, vitamin B12, and various salts and enzymes. Let’s go back to the inside of the head of the sperm. All normal cells have 46 chromosomes but sperm have half that number or, 23. If and when the sperm joins ups with the female’s, egg (ovum) which also has 23 chromosomes, together they add up to 46 chromosomes.
The middle section controls the sperms activities. The sperm or (spermatozoa -- which are the little swimming critters) make up only about 5% of what a man ejaculates each time he ejaculates. This represents about 100 to 400 million of them! Therefore, they are very, very, very tiny, in fact a single sperm is the smallest cell in the body. The rest of what a man ejaculates in his ejaculate, which is about a teaspoonful (5 ml), is made up of water, sugar, protein, vitamin C, zinc, and prostaglandins.
Semen or seminal fluid is the mixture of sperm and the secretions of the seminal vesicles, prostate gland, and the bulbourethral glands. Over the course of a man’s life, he’ll produce more than 12 trillion sperm. There’s some sexual health trivia for you.
Source: Amy Otis, RN (sex-ed101.org)
The Health Benefits of Yogurt
Yogurt is one of the most versatile types of food out there
Yogurt has become such an integral part of our diets that we've grown used to taking its beneficial effects for granted, without asking too many questions with regard to its contents or the finer details of its inner workings. For the more yogurt-curious among you, here is a short guide to the many health benefits of this familiar product, which has practically taken over the dairy aisle at most modern supermarkets.
Yogurt is of course made from milk, which means that it contains animal proteins (about 9 grams per 6-ounce serving, nutritionists say). It also contains a lot of calcium, vitamin B-2 and B-12, as well as potassium and magnesium. However, the one key component of yogurt which has made the headlines more and more over the past years is something generically known as "probiotics". Experts say probiotics are in fact "friendly bacteria", which occur naturally in the digestive system and many yogurt products contain live strains of these "good bacteria", which studies indicate can help boost the immune system and contribute to the overall health of the digestive tract.
There are still not enough studies to turn these assumptions into hard facts, but scientists have many reasons to believe that yogurt with active cultures may help certain gastrointestinal conditions, including constipation, diarrhea, colon cancer and inflammatory bowel disease. The benefits are believed to come from the fact that yogurt changes the microflora in the intestines, as well as the time food takes to go through the bowel. Also, as mentioned before, certain probiotic strains enhance the body's immune system, boost resistance to and recovery from infection, and improve the success of drug therapy.
Finally, yogurt contains a lot of calcium and vitamin D, which experts say helps fight the most common type of bone diseases - osteoporosis. "The combination of calcium and vitamin D has a clear skeletal benefit, provided the dose of vitamin D is sufficiently high," explains Jeri Nieves, director of bone density testing at New York’s Helen Hayes Hospital. As a result, many of the currently available brands of yogurt with added vitamin D can prove an excellent companion in the fight for the prevention of osteoporosis, particularly for older people. The conclusion is simple: yogurt should not be missing from your diets, and you'll learn to appreciate both its immediate and its long-term benefits.
Source: news.softpedia.com
Chocolates - Healthy Chocolate
Let's face it. We're all going to eat chocolate. But you don't have to feel guilty! Chocolate is actually good for you... it's all the things added to it that are the problem. Here's how you can choose delicious healthy chocolates to enjoy anytime.
Health Benefits
The gift of chocolate to a beloved as a token of love is more than just tradition. Naturally-occurring compounds in chocolate produce that mild euphoria of being in love and contribute to enjoyable interpersonal relations by elevating mood and enhancing sensory perception.
Beyond good feelings, chocolate benefits the body in many ways. In moderation, chocolate can contribute to heart health, help you live longer, suppress a chronic cough, and add needed magnesium to your diet. Chocolate even contains a high level of chromium, which can help control blood sugar.
Health Problems
While chocolate itself is fine to eat, there are some substances present in chocolate products that you should watch out for.
Most chocolate products contain tremendous amounts of refined white sugar, which is harmful to health in many ways.
Chocolate may also contain pesticides. The EPA allows various levels of pesticide residue to be present in cocoa powder, and the FDA Total Diet Study found them in many chocolate products.
Many chocolates also contain the toxic metals cadminum and lead. "Significant levels" of these metals were found in 68% of the common chocolate products tested. There is no safe level for lead, and it is particularly harmful to children.
Healthy Chocolate Choices
Here are some guidelines for choosing the healthiest chocolates.
1. Choose chocolates with the least amount of refined white sugar or other sweetener.
Dark "bittersweet" chocolates with a high percentage of cocoa solids (usually the label will state the exact percentage) have less sugar than semisweet or milk chocolate and also have the greatest health benefits. Keep in mind that flavor additions, such as dried fruits and candied ginger may also add sugar to the chocolate.
2. Choose chocolates sweetened with evaporated cane juice or barley malt.
If the evaporated cane juice used is the unprocessed whole juice of the cane, it acts in the body like a whole food and doesn't give a sugar rush. Barley malt is also a slow-release sweetener, noted on the label as "grain-sweetened."
3. Choose organic chocolates.
Certified organic chocolate ensures there are no harmful pesticide residues.
4. Make your own chocolates.
It's easy to make many chocolate delights yourself, with the exact ingredients you want. Start with unsweetened cocoa powder or baking chocolate and be creative!
5. Choose quality over quantity.
If you are going to eat chocolate, eat really good chocolate. Then, for maximum enjoyment, give the taste of the chocolate your full attention, eat it at a time when you are not famished or overly full, and allow the chocolate to melt in your mouth to make the experience last.
So go ahead and enjoy chocolate, in moderation, as part of an otherwise healthy diet.
Source: ezinearticles.com
Matching Tea with Food
Exploring the world of connoisseur-level teas is as intoxicating as that other beverage: Wine. For wine lovers, the current fashion is not to insist that whites pair up with poultry nor drink only reds with meat. This has led to many adventuresome pairings and new taste sensations.
Fortunately, teas pairings are also open to exploration. Anyone who says blacks are only for entrees or that greens must stand alone, haven't had the pleasure (or perhaps the opportunity) to pair a wide variety of teas with every part of a menu.
Greens like Dragonwell or Sencha are wonderful with seafood or fish fillets, salads, or chicken. Blacks like Ceylon or Assam from India are soft accompaniments to beef or steak dishes or spicy foods from Mexican, Italian, or Indian cuisine. Although it is traditional to have Oolongs with Chinese dishes, one may argue that rich black Yunnan or Keemun teas offer more complexity and layers to the experience of tea pairings.
Formosa Oolong and Pouchong teas seem to demand solo drinking, quiet, and something restful to look upon. However, oolongs are delicious in many foods. Try them to flavor liquids used for cooking rice or grains. They add a wonderful punch, and like all tea, no calories, sodium, or sugar!
For desserts, seek out the chocolatey essence of a Golden Monkey. This exquisite Chinese tea is hearty, rich, and tastes perfect when infused into baked custards, chocolate cakes, or drunk as a beverage with a rich dense strawberry shortcake. Assam is another rich black tea that complements chocolate desserts yet is a surprising foil against lemony or custard dishes.
As a digestive, nothing is better, more satisfying or more calming than an aged Chinese Pu-erh, the darker, the stronger, the better. The only intentionally aged tea, it is particularly good after a multiple-course feast like a Thanksgiving or similar heavy holiday meal. If you're a milk-and-cookies snacker before bedtime, try a Fruit Medley herbal infusion instead. You'll sleep better, and will wake up feeling great.
Source: adagio.com
Soya - Benefits and Products
Soya is one of the oldest and most nutritious foods in the world. In the 11th century BC it was primarily consumed in Northern China, spreading to the west and the U.S.A. in the middle of the 18th century and only more recently to Europe. Soya is mainly used in industry and for animal feed despite the fact that it is the third most important crop world-wide today and less than 3% is consumed by humans.
What has most interested scientists in recent years is the discovery of phytochemicals and the profound benefits of Soya on human health. Soya has many nutritional advantages as it contains protein, fibre and isoflavones which have positive effects on cholesterol, bone density, menstrual and menopausal symptoms as well as preventing certain cancers. It is thought to be a wonder food by the Chinese who believe it can cure kidney disease, water retention, common colds, anaemia and leg ulcers.
In China, the soya bean has been cultivated and used in different ways for thousands of years. Soya was considered as one of the 5 holy crops, besides rice, wheat, barley and millet.
Soya beans contain high amounts of protein, including all essential amino acids (the only such vegetable source). Soya beans are also a rich source of calcium, iron, zinc, phosphorus, magnesium, B-vitamins,omega 3 fatty acids andfiber.
Heart health
The cholesterol lowering effect of Soya milk and its role of heart disease was widely recognized in the mid 90s when the results of a meta-analysis of 38 clinical studies were published. The results demonstrated that a diet with significant Soya protein reduces Total Cholesterol, LDL cholesterol (the "Bad" cholesterol) and Triglycerides.
The average consumption in these studies was 47 grams per day of Soya protein, which is a considerable amount. One way to include this is to try a Soya protein beverage or powder that may add 20 grams preserving. Soya protein was effective even in people who were already following the American Heart Association's 30 percent-fat diet. Soya protein appears to lower triglyceride levels while preserving HDL cholesterol.
Researchers Erdman & Potter in 1993 reported in the American Journal of Clinical Nutrition a 12 percent drop in cholesterol when 20 to 25 grams of Soya protein and fiber were included in the diet. Soya beans contain soluble fiber, which is known to interfere with the absorption and metabolism of cholesterol.
As a result of these findings, in 1999, FDA authorized a health claim about the relationship between Soya protein and Coronary Heart Disease (CHD) on labelling of foods containing Soya protein.
A heart health claim can be found on qualified Soya products.Health Claim:
Diets low in saturated fat and cholesterol that include 25 grams of Soya protein a day may reduce the risk of heart disease. One serving of [name of produce] provides [amount]g of Soya protein.
A few recent studies released in 2005 found that Soya only had a modest effect on cholesterol levels. The American Heart Associationno longer recommends Soya for heart disease. FDA is currently reviewing its policy on Soya health claim. So what should you do? Enjoy your Soya foods like before. It may not lower cholesterol to an extent we originally thought, but it certainly does not harm our health!
Healthy bones
Many Soya foods are naturally high in calcium (some fortified with calcium because it is a good source of a particular coagulating agent). In addition, Soya also contains magnesium and boron, which are important co-factors of calcium for bone health.
Isoflavones in Soya foods may inhibit the breakdown of bones. Daidzein, a type of isoflavone, is actually very similar to the drug ipriflavone, which is used throughout Europe and Asia to treat osteoporosis. One compelling study completed by Erdman in 1993 focused on post-menopausal women who consumed 40 grams of isolated Soya protein daily for 6 months. Researchers found that these subjects significantly increased bone mineral density as compared to the controls.
Another study published in the Archives of Internal Medicine in September 2005 also found that intake of Soya food was associated with a significantly lower risk of fracture, particularly among early post-menopausal women.
Alleviating menopausal symptoms
In Japan, where Soya foods are commonly consumed daily, women are only one-third as likely to report menopausal symptoms as in the United States or Canada. In fact, there is no word in the Japanese language for "hot flashes".
Current studies showed that Soya only helps some women alleviate menopausal symptoms. Indeed, Soya is more effective in preventing than alleviating hot flashes. Despite these findings, the North American Menopause Society in 2000 recommended that 40 - 80mg of isoflavones daily may help relieve menopausal symptoms.
Preventing cancer
Among all cancers, data on Soya and prostate cancer seems to be the most promising; many studies support its role in the prevention and possible treatment of prostate cancer.
While some studies showed Soya offers a protective effect against breast cancer, a few studies showed the estrogen-like effects in isoflavones may be harmful for women with breast cancer. American Institute for Cancer Research stresses that data on Soya and breast cancer are not conclusive, and more work is needed to be done before any dietary recommendations can be made.
What we know at this point is the phytoestrogens in Soya foods are "anti-estrogens". In other words, they may block estrogen from reaching the receptors - therefore potentially protecting women from developing breast cancer. Studies found that pre-menopausal women may benefit from eating Soya foods as their natural estrogen levels are high.
However, this may not be true to post-menopausal women. Studies found that Soya could become "pro-estrogen" in women with low levels of natural estrogen. In other words, concentrated Soya supplements may add estrogen to the body and hence increase breast cancer risk in post-menopausal women. Therefore, post-menopausal women should avoid taking concentrated Soya supplements until more is known. Eating Soya products, however, is not harmful.
Soya products
Soya beans are very versatile: soya beans can be used as whole soya beans, soya sprouts, or processed as soya milk (Calcium-fortified Soya milk), soya nuts, edamame, tofu, tempeh, soya sauce or miso. Other products such as Soya patties, Soya cheese, Soya yogurt and breakfast cereal.
Although it is still inconclusive that Soya can prevent any diseases, many studies have shown promising results. Include Soya products in your diet and enjoy the possible health benefits they may bring.
With increasing public concerns regarding genetically modified foods, look for Soya products which use non-genetically modified Soya crops in their production.
Soya is also used as ingredient for non-food products, such as candle wax and biodiesel. Soy candles are becoming more popular because they burn longer and healthier.
From Many Source
Vitamin - Side Effects, Poisoning and Overdose
A vitamin is an organic compound required in tiny amounts for essential metabolic reactions in a living organism.The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but that are not essential for life.
Vitamins are bio-molecules that act as catalysts and substrates in chemical reactions. When acting as a catalyst, vitamins are bound to enzymes and are called cofactors. For example, vitamin K is part of the proteases involved in blood clotting. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell.
Until the 1900s, vitamins were obtained solely through food intake, and changes in diet (which, for example, could occur during a particular growing season) can alter the types and amounts of vitamins ingested. Vitamins have been produced as commodity chemicals and made widely available as inexpensive pills for several decades,allowing supplementation of the dietary intake.
Vitamin poisoning
Vitamin poisoning, or hypervitaminosis, refers to a condition of high storage levels of vitamins, which can lead to toxic symptoms. The medical names of the different conditions are derived from the vitamin involved: an excess of vitamin A, for example, is called "hypervitaminosis A".
High dosage vitamin A; high dosage, slow release vitamin B3; and very high dosage vitamin B6 alone (i.e. without vitamin B complex) are sometimes associated with vitamin side effects that usually rapidly cease with supplement reduction or cessation. Conversely, certain vitamins do not produce toxicity in excess levels. Vitamin C has been used in dosages over 100,000 mg for serious illness — over 1000 times the daily recommended intake — without ill effects.[citation needed] However, Vitamin C does have a pronounced laxative effect, typically when intake of vitamin C is in the range of 5-20 grams per day for a person in normal "good health".
Overdose
In large doses some vitamins have documented side effects, that tend to be more severe with larger dosage. The likelihood of consuming too much of any vitamin from food is remote, but overdosing from vitamin supplementation does occur. At high enough dosages some vitamins cause side effects such as nausea, diarrhea, and vomiting. When side effects emerge, recovery is often accomplished by reducing the dosage. The concentrations of vitamins an individual can tolerate vary widely, and appear to be related to age and state of health.
High doses of mineral supplements can also lead to side effects and toxicity. Mineral-supplement poisoning does occur occasionally due to excessive and unusual intake of iron-containing supplements, including some multivitamins, but is not common. The Dietary Reference Intake recommendations from the United States Department of Agriculture define a "tolerable upper intake level" for most vitamins.
Overdose of Vitamin A - Hypervitaminosis A
Hypervitaminosis A refers to the effects of excessive vitamin A (specifically retinoid) intake. Its occurs when the maximum limit for liver stores of retinoids is exceeded. The excess vitamin A enters the circulation causing systemic toxicity. Vitamin A in the form of betacarotene is only selectively converted into retinoids, and hence does not cause toxicity.
Although hypervitaminosis A can occur when large amounts of liver are regularly consumed, most cases of vitamin A toxicity result from an excess intake of vitamin A in the form of vitamin supplements. Toxic symptoms can also arise after consuming very large amounts of preformed vitamin A over a short period of time.
Presentation of effects include:
* birth defects
* liver problems,
* reduced bone mineral density that may result in osteoporosis
* coarse bone growths
* hair loss
* excessive skin dryness/peeling
Signs
Signs of acute toxicity include nausea and vomiting, headache, dizziness, blurred vision, and loss of muscular coordination.
Recommended supplement limits
The Institute of Medicine has established Daily Tolerable Upper Levels (UL) of intake for vitamin A from supplements that apply to healthy populations, in order to help prevent the risk of vitamin A toxicity. These levels for preformed vitamin A in micrograms (µg) and International Units (IU) are:
* 0-3 years: 600 µg or 2000 IU
* 4-8 years: 900 µg or 3000 IU
* 9-13 years: 1700 µg or 5665 IU
* 14-18 years: 2800 µg or 9335 IU
* 19+ years: 3000 µg or 10,000 IU
The dose over and above the RDA is among the narrowest of the vitamins and minerals. Possible pregnancy, liver disease, high alcohol consumption, and smoking are indications for close monitoring and limitation of vitamin A administration. However, vitamin A has also been repeatedly tested and used therapeutically over several decades in larger amounts, 100,000 - 400,000 IU total dosage, for treatment of severe pediatric measles in areas where vitamin A deficiency may be present, in order to reduce childhood mortality.
Polar-bear liver
The liver of the polar bear is unsafe to eat because it is extraordinarily high in vitamin A. This danger has been recognized since at least 1597 when Gerrit de Veer wrote in his diary that, while taking refuge in the winter in Nova Zembla, he and his men became gravely ill after eating polar-bear liver.
Overdose of Vitamin B6 - Impairment of proprioception
An overdose of pyridoxine can cause a temporary deadening of certain nerves such as the proprioceptory nerves; causing a feeling of disembodiment common with the loss of proprioception. This condition is reversible when supplementation is stopped.
Because adverse effects have only been documented from vitamin B6 supplements and never from food sources, only the supplemental form of vitamin B6 (pyridoxine) is discussed with respect to safety. Although vitamin B6 is a water-soluble vitamin and is excreted in the urine, very high doses of pyridoxine over long periods of time may result in painful neurological symptoms known as sensory neuropathy.
Symptoms include pain and numbness of the extremities, and in severe cases difficulty walking. Sensory neuropathy typically develops at doses of pyridoxine in excess of 1,000 mg per day.
However, there have been a few case reports of individuals who developed sensory neuropathies at doses of less than 500 mg daily over a period of months. None of the studies, in which an objective neurological examination was performed, found evidence of sensory nerve damage at intakes of pyridoxine below 200 mg/day.
In order to prevent sensory neuropathy in virtually all individuals, the Food and Nutrition Board of the Institute of Medicine set the tolerable upper intake level (UL) for pyridoxine at 100 mg/day for adults. Because placebo-controlled studies have generally failed to show therapeutic benefits of high doses of pyridoxine, there is little reason to exceed the UL of 100 mg/day.
Overdose of Vitamin C - Vitamin C megadosage
Vitamin C megadosage is the consumption of vitamin C in doses which are well beyond the current Dietary Reference Intake. Proponents advocate that this dose is similar to the intake of other primates not producing vitamin C, and is required to attain concentrations reached by most other animals, who produce vitamin C.
High doses have been used in an attempt to obtain specific therapeutic effectsThere is a strong advocacy movement for such doses of vitamin C, despite a lack of conclusive scientific evidence of the purported benefits.There also exists some literature critical of governmental agency dose recommendations.
Although vitamin C can be well tolerated at doses well above the RDA recommendations, megadosing may cause side effects such as stomach upset, laxative effects, diarrhea, or kidney stones. The dose at which these effects may occur varies with the individual. Some test-tube experiments have also suggested that Vitamin C can induce production of DNA-damaging compounds, and by implication, cancer growth. However, some test-tube evidence has shown that Vitamin C is toxic to cancer cells, which has prompted new phase I toxicity trials of high doses of intravenous Vitamin C to determine its safety as a treatment modality.
Overdose of Vitamin D - Hypervitaminosis D
Hypervitaminosis D is a state of Vitamin D toxicity. Overdose occurs at more than 100 times the recommended daily allowance (roughly one bottle of vitamin D tablets per day), over a period of months. Acute overdose requires over 50mg (ten thousand times the RDA). Foods contain low levels, and have not been known to cause overdose. Overdose has occurred due to industrial accidents, for example when incorrectly formulated pills were sold or missing industrial concentrate cans misused as cans of milk.
Symptoms and presentation
Symptoms of vitamin D poisoning include:
* Dehydration
* Vomiting
* Decreased appetite (anorexia)
* Irritability
* Constipation
* Fatigue
An excess of vitamin D causes abnormally high blood concentrations of calcium (hypercalcemia) which can eventually cause severe damage to the bones, soft tissues, and kidneys. It can also damage the kidney and produce kidney stones. Ongoing research indicates antagonism with oil soluble menatetrenone, MK-4, an internally transported natural form of vitamin K2, which is associated with bone formation and calcium retention in the bones.
Note: Hypervitaminosis D symptoms appear several months after excessive doses of vitamin D are administered. In almost every case, a low calcium diet combined with corticosteroid drugs will allow for a full recovery within a month.
source: en.wikipedia.org
Night Eating Syndrome (NES) - Sign Diagnose, Symptoms, Triggers, Prevention and Treatment
Do You Have Night-eating Syndrome?
* You eat 50 percent or more of your daily food intake after dinner
* You have no appetite for breakfast
* You have trouble falling and/or staying asleep
* When you wake up during the night you often eat
* The foods you eat at night are mostly carbohydrates
When you’re spending more time each night in the kitchen than in the bedroom, you may have a newly identified eating disorder. Called night-eating syndrome (NES), the condition is characterised by a lack of appetite for breakfast; the consumption of more than 50 percent of daily calories after the evening meal, and waking up, at least, once a night to consume high-carbohydrate snacks. To receive a diagnosis of NES, symptoms must have continued for a minimum of three months.
If you have any combination of these signs, consult your doctor.
What is Night Eating Syndrome?
A new eating disorder spells a nightmare for those who suffer from it. Night eating syndrome is an eating disorder that has only been recognized as such since 1999, and affects between 1 and 2% of the population. NES is also characterized as a sleeping disorder. NES is often accompanied by or confused with sleep-related eating disorder (SRED), although the two are distinct.
Night Eating Syndrome is a disorder where the affected individual wakes multiple times during the night and is unable to fall back asleep unless they eat something. Foods eaten during the binge are often high caloric in content and unhealthy. The night eating behavior seems totally beyond the effected individual's control. For these individuals, 35% or more of their calories are eaten after dinnertime. Following the night binge, the person is often not hungry in the morning. Individuals suffering from Night Eating
This is an ongoing, persistent behavior, unlike the occasional late snack or skipped meal that most people have from time to time. In fact, people with this disorder are often unaware of their nocturnal meals, although some feel they won't be able to sleep without eating first. ( Note: a person falls asleep more easily on a full stomach. ) Among those who are aware of their night eating, there is often an emotional component; the diet of the night eater is comfort food.
What are the symptoms or behavior of NES?
People who suffer from night eating syndrome generally:
* Skip breakfast, and go several hours after waking before their first meal.
* Consume at least half their calories after dinner. (Many sources would list this as after 9 or 10 pm; dessert is generally not included, if one is eaten. ). Late night binges almost always consist of carbohydrates. However, this eating is typically spread over several hours, which is not consistent with a typical eating binge as seen in other eating disorders.
* Suffer from depression or anxiety, often in connection with their eating habits. These night eating episodes typically bring guilt rather than hedonic enjoyment.
* Has trouble sleeping in general; see insomnia. Is more likely than the general public to sleepwalk.
To be considered a bona fide disorder, this pattern should continue for two months or more. Syndrome are often caught in the vicious cycle of binge eating during the night and eating less during the day.
Are there Specific Triggers for NES ?
Triggers for Night Eating Syndrome include
* depression
* anxiety
* interpersonal stressors
* boredom
* prolonged dieting
* body image dissatisfaction
Night eating may temporarily relieve the stress of these unwanted feelings, but for the night eater these episodes are unfortunately followed by feelings of guilt, shame, disgust, and further depression. For the person suffering from NES, the eating episodes usually occur in secret and any evidence is often hidden from others. Similar to Anorexics, Bulimics, and Compulsive Overeaters, individuals suffering from NES are often struggling and unhappy with their weight. It is estimated that up to one percent of the population may be suffering from NES. Like Anorexia Nervosa Bulimia Nervosa, and Compulsive Overeating, NES is a disease and cannot be cured with willpower alone.
How is NES different from Binge Eating and Bulimia?
It is different from binge eating and bulimia. Individuals with night eating disorder consume relatively small snacks (with high calorie content) at night but far more frequently. Individuals with binge eating disorder and/or bulimia have very large and infrequent binges.
Can NES be Treated?
Yes. If you suspect that a family member has NES. Suggest that your family member see an eating disorder expert. Be prepared for denial, resistance, and even anger. A doctor and/or a counselor can help them battle their eating disorder. Treatment involves counseling, and paying attention to medical and nutritional needs.
The treatment should be tailored to the individual and will vary according to both the severity of the disorder and the patient's particular problems, needs, and strengths.
NES tends to lead to weight gain; as many as 28% of those seeking gastric-bypass surgery were found to suffer from NES in one study. In fact, while sufferers are not always overweight, one in four people who are overweight by 100 lbs or more are thought to suffer from night eating syndrome. The disorder is accompanied by what sufferers describe as an uncontrolable desire to eat, akin to addiction, and is often treated chemically.
Therapy to increase the natural nocturnal rise in melatonin, reduce the body's adrenal stress response and raise leptin levels or improve leptin sensitivity are options that may help these patients overcome the disorder. Another key may involve the availability of tryptophan, an important amino acid, in the body. More than 70% of the nighttime eating to combat anxiety involved binging on carbohydrates. These foods are believed to increase the amount of tryptophan available for conversion to serotonin, the calming neurotransmitter in the brain that promotes an overall sense of well-being and, in turn, converts to melatonin.
The antidepressant drug Zoloft has shown some ability to help NES sufferers.
NOTE: Addressing hormonal and biochemical imbalances in patients with chronic eating and mood disorders can be crucial for uncovering fundamental causes and contributing factors that underlie cyclical, habitual patterns of insomnia, overeating, and depression.
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