How Vitamin D May Help In The Battle Against Cancer

How Vitamin D May Help In The Battle Against Cancer
Vitamin D's importance in maintaining strong, healthy bones
through its interaction with the essential mineral,
calcium, is well known. But the vitamin is also vital for
the health of the nervous and immune systems, in regulating
insulin levels and blood pressure, and even as a possible
protector against certain common cancers.

The best known and most serious disease associated with
vitamin D deficiency is rickets, which arises when the
deficiency causes blood calcium levels to fall too low, and
the body to respond by stripping the bones of calcium
leading to loss of bone density and malformation.

Interestingly, studies have shown that the geographical
pattern of the incidence of rickets is very similar to
those for both breast and colon cancer, suggesting a
possible (though not fully understood) link between vitamin
D deficiency and these diseases. One 5 year study which
grouped 120,000 people by levels of vitamin D intake
reported that men in the highest intake group had a 29%
lower incidence of colon cancer than those in the lowest
intake group and similar results have been observed in
breast cancer research. Relatively high blood levels of
active form vitamin D have also been associated with a
lower risk of pre-cancerous growths (polyps) in the colon
whereas lower levels of vitamin in the blood have been
associated with an increased risk of prostate cancer.

Vitamin D is known to be essential for a healthy immune
system and has been shown to be particularly important in
helping prevent auto-immune diseases - those in which the
body's immune system attacks and destroys its own cells,
wrongly having identified them as invaders. Type 1
(insulin dependent) diabetes, rheumatoid arthritis and
multiple sclerosis are examples of serious diseases which
fall into this category and a number of research studies
suggest that a generous intake of vitamin D may be a
significant mitigating factor.

Blood levels of vitamin D have also been shown to be
inversely correlated with blood pressure, and some research
suggests that high dose supplements of vitamin D of (1,600
IU per day) may help this, although orthodox medicine, as
ever, is cautious about definitively acknowledging any
direct causal link.

The traditional view was that adequate supplies of vitamin
D can be synthesised in the skin upon its exposure to
sunlight. But the problem is that a large proportion of
the population in the affluent world lives in latitudes
which provide very limited sunlight for six months of the
year. People commonly work indoors and tend to use high
factor sunblocks on the rare occasions on which they might
expose significant areas of skin to the sun.

It is a cruel irony that this concern about skin cancer may
lead to the ill-health associated with vitamin D deficiency
and may even increase the risk of other cancers. But in
these circumstances the usual assumptions about vitamin D
production in the body appear questionable at best, if not
downright complacent. And the situation is even worse for
the elderly, who may not only enjoy even less exposure to
the sun than the young, but are less able to make use of
that which they do obtain.

Moreover, there are relatively few good natural food
sources of vitamin D, and the best source, oily fish such
as sardines, mackerel and salmon is one which many people,
and perhaps children in particular, often find unpalatable.
The situation has improved somewhat with the fortification
of milk, orange juice, bread and some cereal products, but
it may still be difficult for individuals to ensure they
obtain a sufficient intake of the vitamin, particularly
because the amounts added to different foods and drinks are
very variable.

Since the amount of vitamin D required from food will vary
greatly depending on the amount of exposure to sunlight
enjoyed by the individual, it has not been deemed possible
to determine a Recommended Dietary Allowance (RDA) for
vitamin D. But the Food and Nutrition Board has suggested
200 IU (5mcg) for infants, children, and adults up to 50,
rising to 400 IU for the 50-70s, and 600 IU for the over
70s, as an "Adequate Intake" of the vitamin from food on
the assumption that none is being obtained from sunlight.

Orthodox opinion, however, seems to regard these
suggestions as too conservative. And even for those
individuals fortunate enough to enjoy regular exposure to
good quality sunlight, the intake of 400 IU (10 mcg) of
vitamin D as part of a multi-vitamin and multi-mineral
supplement is recommended. For the over 65s, those with
less than optimal liver or digestive health, those living
in less advantageous climates and those who spend the
majority of their time in indoor occupations a
supplementary dose of a further 400 IU, for a total of 800
IU is strongly advised.

For maximum effect, however, vitamin D supplementation
should be always be combined with adequate dietary calcium
- supplemented if necessary to achieve an intake of 1,000 -
1,200 mg per day of this essential mineral.

----------------------------------------------------
Steve Smith is a freelance copywriter specialising in
direct marketing and with a particular interest in health
products.
Find out more at
http://www.sisyphuspublicationsonline.com/LiquidNutrition/In
formation.htm

Quick Tips To Boost Your Metabolism

Quick Tips To Boost Your Metabolism
There are a lot of people who would desperately love to
increase their metabolism. Having a high level of
metabolism enables one to maintain burn fat and lose weight
fast with the least amount of activity. Metabolism is the
rate by which the body produces and consumes energy and
calories to support everyday life.

There are several factors that affect the metabolism of a
person, such as the amount of muscle tissue, the frequency
of the meals one consumes, genetics, stress levels,
personal diet and activity levels. Metabolism slows down
due to the following: loss of muscle because of not enough
physical activity, the tendency of the body to cannibalize
its own tissue because there is not enough food energy to
sustain it, and the decrease of physical activity that
comes naturally with old age.

Here are several ways to fire up one's metabolism:

1. Build up on lean, mean body mass. It is only natural
that metabolism decreases along with age, but it is
possible to counter the effects. The amount of muscle a
person has is a very strong determinant in the ability to
burn calories and shed fat. So it goes without saying that
exercise is essential. Build strength and resistance by
working out at least twice a week, preferably with weights.
Do easy exercises in between workouts. Simple tasks such as
walking the dog and using the stairs in place of the
elevator can already take off calories. The key is to match
the amount of eating to the amount of activity one has.
Here are some guidelines in getting the right exercise:

For strength training

-Increase the amount of repetitions of a particular
exercise.

-Add the level of resistance

-Utilize advance exercise techniques if possible

For cardiovascular training

-Insert intervals between exercises

-Perform cross-training and combine the exercises

-Add up on resistance and speed

2. Eat breakfast. A lot of people are ignoring the fact
that breakfast is the most important meal of the day.
Surprisingly, the ones who eat breakfast are thinner than
the ones who do not. Metabolism can slow down considerably
if breakfast is taken during mid-morning or if one waits
until the afternoon to eat.

3. Avoid sugar. Sugar enables the body to store fat. It is
recommended that a person consumes food that helps sustain
an even level of blood-sugar. Additionally, progressive
exercise 2-3 times a week should be in order to stabilize
blood sugar.

4. Eat spicy foods. Hot cuisine with peppers can increase
metabolism.

5. Sleep more. According to research, it is riskier for
people who do not get enough sleep to gain weight. Also,
muscles are regenerated during the last couple of hours of
your night's rest.

6. Increase water intake. Water flushes out toxins that are
produced whenever the body burns fat. Majority of bodily
functions involves water, and lack of water causes the body
system's operations to decrease its speed, and produces
unneeded stress as a result.

7. Eat smaller meals. It is advisable to consume 4 to 6
small meals that are timed 2 to 3 hours apart.

8. Never skip meals. People tend to skip meals in order to
lose weight, which is a big mistake since it slows down
metabolism.

9. Plan meals in detail. Always prepare the right amount of
food to be consumed at the designated intervals. Do not
commit the mistake of eating meals in sporadic patterns.

9. Ditch the stress! Stress, be it physical or emotional,
triggers the release of a steroid called cortisol, which
decreases metabolism. Also, people tend to eat excessively
when stressed.

10. Guzzle up on green tea. It can be used as a substitute
for coffee. Tea has the ability to stimulate metabolism,
and unlike coffee, it has no undesirable side effects when
too much is consumed.

11. Include more energy foods in the diet, such as fruits
and vegetables, beans and whole grains.

Achieving the desired body weight is never impossible if
one has the determination and patience needed to stabilize
the metabolism level, which plays an important role in
weight loss. A person needs to realize that eating right
and working out is not just a passing fancy, but a way of
life.

----------------------------------------------------
Mick Reade is an Australian chef who has been cooking in
commercial kitchens across the country for over 10 years,
and has been teaching others how easy it can be to cook
healthy and delicious food, for more information please
visit http://www.alleasyfoodrecipes.com

Live Well With Green Foods

Live Well With Green Foods
We have always heard that we need to eat our greens, but we
are just now discovering how vital the health benefits of
green foods are to our living well. Naturopaths have
recommended the use of green foods to enhance the treatment
of diseases such asthma, candida, lupus, HIV and many
others. One pound of wheat grass or one pound of barley
grass has more nutritional value than twenty-five pounds of
organic vegetables. Blue-green algaes, i.e. spirulina,
have high levels of vitamins, minerals, and protein that
exceed the equivalent weight of meat or soybeans. Alfalfa
contains all known vitamins. The phyto-nutrients in green
foods are packed with valuable anti-oxidants. Green foods
made from fruit and vegetable extracts that come in
capsules, tablets, wafers or powders can be the nutritional
equivalent of eating all the fruits and vegetables that we
should eat daily but don't because of our fast paced and
processed, fast food lifestyle. These green foods in
supplement form have more nutrient density i.e. an ounce of
these concentrated green foods in supplement form contain
much more of the beneficial phytonutrients found in an
ounce of green vegetables. In addition to vitamins,
minerals and protein, green foods are also packed full of
antioxidants, amino acids, essential fatty acids, enzymes,
coenzymes and fibre.

The green color of green foods comes from the phytochemical
chlorophyll which is the equivalent, in plants, of the
oxygen-carrying red pigment hemoglobin in our red blood
cells. Chlorophyll has been shown to have beneficial
effects on cholesterol, blood pressure, immune response,
and cancer prevention. Chlorophyll inhibits bacteria that
cause disease, bad breath and internal odors.

Chlorella is a green food that is a complete food in
itself. Chlorella has massive amounts of chlorophyll and
protein as well as high levels of all the B vitamins,
vitamin C, vitamin E, amino acids and rare trace minerals.
Chlorella has more B12 than a equal serving of liver. It's
high RNA and DNA content are believed to fight against the
effects of ultraviolet radiation.. Chlorella is a powerful
antioxidant that reduces high blood pressure, lowers
harmful cholesterol, accelerates wound healing and improves
our immune system. Chlorella from green foods, in
supplemental form, has been shown to help reduce pain in
fibromyalgia, reduce blood pressure and blood fat in
hypertension, and help heal and reduce pain in ulcerative
colitis. Chlorella has been found to help in the prevention
of the growth of tumors because of its glycoproteins that
enhance the migration of T cells to tumor sites. Chlorella
attaches to heavy metals and dioxin and helps eliminate
them from the body.

Spirulina is one of the more well known green foods.
Spirulina contains gamma-linolenic acid, linoleic and
arachidonic acids, vitamin B 12, essential amino acids,
nucleic acids RNA and DNA, chlorophyll and phycocyanin.
Spirulina has been found to enhance our immune system,
reduce cholesterol and enhance mineral absorption. With
it's high nutrient and protein content, spirulina is
especially helpful to people suffering hypoglycemia.
Spirulina has been used to assist in the treatment of
cancer and HIV because of it ability to aid in nutrient
absorption and it's ability to strengthen the immune
system. Sprulina has strong antioxidant and
anti-inflammatory effects, helps reduce blood pressure,
helps control symptoms of ulcerative colitis and aids in
digestion, helps protect the liver from toxins e.g. heavy
metals, and helps reduce allergies. Spirulina and other
blue-green algaes are rich in essential fatty acids,
phenolic antioxidants, chlorophyll, B vitamins, carotenoids
and minerals such as calcium iron, magnesium maganese,
potassium and zinc.

Kelp is also a well known green food. Kelp is a seaweed
common in Asian food. It is high in B vitamins and iodine
content and therefore has been used to aid in the treatment
of certain thyroid diseases. Poor thyroid function has been
found to be a major factor in the cause of weight gain and
obesity. Kelp is also believed to be beneficial to brain
tissues and membranes, sensory nerves, spinal cord tissue
and blood vessels. The high iodine content in kelp has
lead to the use of kelp to combat the effects of radiation.

Wheatgrass contains a large variety of vitamins, minerals,
and trace elements. People have reported experiencing a
definite increase in energy after ingesting wheatgrass. It
has been used as an important part of treatments for
diseases, such as cancer, immunological disorders, and
mental health disorders. Before WWII, tablet of wheatgrass
and barley grass was used as a common vitamin supplement,
especially throughout the midwest section of our country.
Barley grass contains all essential amino acids,
chlorophyll, flavonoids, vitamin B 12, vitamin C, minerals
and enzymes. Barley grass has been used most often to
treat stomach and intestinal disorders as well as being
used as an anti-inflammarory.

Alfalfa is one of the most mineral-rich foods on the
planet. Alfalfa contains all known vitamins, chlorophyll,
calcium, magnesium, phosphorus and potassium. It's mineral
content is in naturally balanced form which results in
natural maximum absorption. Alfalfa has been used to help
treat arthritis, anemia, bleeding gums and even cancer.

Studies have shown that green foods in concentrated
supplemental form, eliminates toxins such as heavy metals
and increases levels of good bacteria such as lactobacilli
that are essential for good digestion and elimination, The
oxygen-carrying ability of green foods is extremely
effective in digestion of foods for vital nutrients,
prevention of fungal growth in intestinal passages that can
produce a condition of candida. The oxygen distributing
and enhancing quality of green foods is vital for cell
function of muscles, organs and brain health.

Green foods contain lutein which is an antioxidant found in
high levels in the macula which is an eye tissue. The
macula helps tell the brain what the eye is seeing and is
responsible for the central vision that enables us to
drive, read, and see clearly in general. Lutein also helps
reduce macular degeneration and cataract development that
occurs with our aging.

Green foods have been found to support cellular metabolism
and because of it's high alkaline content, helps to
neutralize excess acidity that leads to acid reflux and
general acidity associated with our processed, fast food
diets. Green foods with their high enzyme and coenzyme
content enhance digestive process and health and the
absorption of minerals, vitamins and other nutrients. Green
foods provide benefits of enhancing the health and
appearance of skin, hair and nails and delay the natural
effects of aging.

Green foods consumed in supplement, concentrated form
through capsule or tablet is a very convenient and
important way that we can insure that we are receiving the
health benefits of these nutrient packed natural plants.
Green Foods, in powdered form, can be added, mixed or
blended into juices, added to cooking or combined with
fruit or protein powders for energy, help with weight loss
or for enhancing general health in a natural way. Optimum
health requires providing our bodies with the best possible
nutrients for growing and maintaining cellular well ness
and function. Green Foods are a super form of these best
possible nutrients that will help us live well and long.

----------------------------------------------------
Jenny has more than twenty years experience with all
natural health care products. More information about the
health benefits of greens foods is available at =>

http://www.sweetmedicineessentials.com/anti-aging-antioxidan
ts-c-5.html

Missed Moments-what else you can lose when you're obsessed with losing weight

Missed Moments-what else you can lose when you're obsessed with losing weight
Sometimes a memory is so vivid that you feel liked it just
happened yesterday. You know what I mean? You are sitting
at home and you hear some music on the radio, and suddenly
you are transported to a different time and place, without
ever leaving your chair. The following story is a memory
from over 30 years ago. It was triggered by the smell of
chlorine, when I was cleaning my bathroom.

I was in my apartment, having finished a six month trip to
Israel. It had been an amazing experience, new friends, new
sites, new foods-and I had gained 15 pounds. One of my
oldest friends, Joan, who I hadn't seen in several years,
called me on the phone. "Let's get together at the Jewish
Community Center swimming pool. We can get together for a
little while, and go swimming and then go out and have a
cup of coffee!" It was such a good idea, and I really
wanted to see Joan. But I remember telling her I was busy,
sorry, I couldn't make it, I already had plans, maybe
another time.

Do you know what my real excuse was? I felt I was too fat
and didn't want to be seen in a swimsuit! Here I was,
sitting in my apartment, doing nothing, and deciding
against seeing an old friend because I was afraid of how I
looked! I thought she would judge me, and, believe it or
not, stop liking me because she thought I was fat. I just
knew she would think I had become sloppy and lazy, and I
was no longer worthy of her friendship. And do you know
what I did next? I punished myself by staying alone and
eating, proving that I was not worthy of being around other
people.

How many moments have you missed because you didn't like
how your body looked? Rather than getting together with
family or rekindling old friendships, we stay home by
ourselves- punishing ourselves for a crime we believe we've
committed: the crime of not looking the way society says we
should look, the crime of wanting to eat foods we'd like to
enjoy, but can't because we feel guilty.

Becoming "at peace with food" is a journey that involves
developing a new relationship with food. Instead of being
marked by frustration and disappointment, by fear and
competition between you and the food you eat, food takes
its place as one of the many activities in your life, along
with family, friends, working and being active. And, like
these other activities, it becomes pleasurable.

In order to be at peace with food, you need to learn about
yourself and why you have the relationship you do with the
food you eat. Like all relationships, your relationship
with food took time to develop, and it will take time to
change.

And when you become at peace with food, you will not being
afraid to be around your friends, your family, and the food
that often accompanies these get-togethers.

Life is too short. Please stop missing out on those
significant moments in your life. Go swimming with Joan.

----------------------------------------------------
For free tips to becoming At Peace With Food™, articles,
and links to nutritional resource websites, visit
http://www.AtPeaceWithFood.com/freetips.html

Why You Can't Assume You're Getting Enough Vitamin D

Why You Can't Assume You're Getting Enough Vitamin D
Vitamin D can be manufactured in the skin on exposure to
sunlight, or obtained from the diet. It's important as a
protector against cancer, in ensuring a robust immune
system, as a regulator of blood pressure and in enabling
the proper secretion of insulin. But it is in its
interaction with the essential mineral, calcium, and
consequently vital role in the development and maintenance
of strong, healthy bones, that vitamin D is best known.

Adequate blood calcium levels are essential for the proper
functioning of the nervous system and a sufficient supply
of vitamin D is vital for the maintenance of these levels.
If blood calcium falls too low because of a deficiency of
the vitamin, the body will respond by withdrawing calcium
from the most immediately available alternative source,
which is the large quantities stored in the bones.

In extreme cases, thankfully now rare, though by no means
unheard of even in the developed world, the consequence of
this process is the deficiency disease known as rickets, in
which bones are stripped of minerals, become soft or
brittle and in the load bearing limbs may be bowed. Since
the demand for calcium is at its greatest in rapidly
growing bones, the disease is tragically most common in
infants and children.

Even fully formed adult bones, however, require a constant
supply of calcium for continuing repair and regeneration,
and deficiency may result in a progressive loss of bone
density, or osteoporosis, which is a factor in many of the
fractures commonly suffered by the older population.
Vitamin D deficiency has also been identified as a cause of
general muscular pain and weakness in both children and
adults, with consequently increased incidence of the falls
which so often lead to these fractures in already weakened
bones in the elderly.

Traditionally it has been assumed that sufficient vitamin D
for the avoidance of deficiency can be synthesised through
the exposure of the skin to sunlight. But the problem is
that a large proportion of the population in the affluent
world lives in latitudes 40 or more degrees above or below
the equator where there is very limited sunlight for six
months of the year. They work indoors in towns and cities
whose buildings in any case screen out a large proportion
of the available sunlight before it reaches ground level.
And when they do manage to get outdoors in the summer
months, they are increasingly inclined to smother
themselves in high factor sunblock.

In these circumstances the traditional view appears
questionable at best, if not downright complacent. And the
situation is even worse for the elderly, who may not only
enjoy even less exposure to the sun than the young, but are
less able to make use of that which they do obtain.

Unfortunately there are few good natural food sources of
vitamin D, and the best source, oily fish such as sardines,
mackerel and salmon is one which many people, and perhaps
children in particular, often find unpalatable. The
situation has improved somewhat with the fortification of
milk, orange juice, bread and some cereal products, but it
may still be difficult for individuals to ensure they
obtain a sufficient intake of the vitamin, particularly
because the amounts added to different foods and drinks are
very variable.

No Recommended Dietary Allowance (RDA) has been established
for vitamin D because the requirement will vary enormously
depending on the amount of exposure to sunlight enjoyed by
the individual. But the Food and Nutrition Board has
suggested 200 IU (5mcg) for infants, children, and adults
up to 50, rising to 400 IU for the 50-70s, and 600 IU for
the over 70s, as an "Adequate Intake" of the vitamin from
food on the assumption that none is being obtained from
sunlight.

These figures, however, are generally regarded as
conservative, and even for those individuals fortunate
enough to enjoy regular exposure to good quality sunlight,
a strong body of orthodox opinion recommends the intake of
400 IU (10 mcg) of vitamin D as part of a multi-vitamin and
multi-mineral supplement. Higher doses still, however, are
recommended for the over 65s, those with less than optimal
liver or digestive health, those living in less
advantageous climates and those who spend the majority of
their time in indoor occupations. The recommended
supplementary dose is a further 400 IU, for a total of 800
IU.

But some specialised nutritional practitioners and
therapists, of course, are inclined to recommend even
higher doses for optimum health. Although vitamin D is fat
soluble and therefore has the potential to accumulate in
the liver, this appears extremely unlikely to cause
problems in practice. The upper safe limit suggested by
the Food and Nutriton Board is 2,000 IU (50 mcg) but recent
research suggests that this is a very cautious figure and
that intakes of up to 10,000 units a day should present no
risk to generally healthy individuals.

For maximum effect, however, vitamin D supplementation
should be always be combined with adequate dietary calcium
- supplemented if necessary to achieve an intake of 1,000 –
1,200 mg per day of this essential mineral.

----------------------------------------------------
Steve Smith is a freelance copywriter specialising in
direct marketing and with a particular interest in health
products.
Find out more at
http://www.sisyphuspublicationsonline.com/LiquidNutrition/In
formation.htm

What is the Impact of Acai Berry on Aging?

What is the Impact of Acai Berry on Aging?
People have written countless stuff on acai berry by now.
The vast majority has been extemely positive and not one
thing has yet been stated about this amazing fruit. The
acai berry is a kind of a secret from the Amazon rainforest
in Brazil; the natives carefully hand-pick the incredibly
nutritious acai berries from the tops of palm trees. The
acai fruit tends to grow wildly on top of these palm trees.
The acai fruit has a deep purple color and is well-known to
be fully loaded in important nutrients.

Acai berry not only can play a vital role in helping us
keep up our health at a peak level but can also help stop
potential health problems from happening in the first place
like heart-related conditions and even cancer. The
benefits from consuming this very nutritious berry are
almost endless. In fact, according to a world renowned
anti-aging expert, Dr. Nicholas Perricone, acai berry is
one fruit he highly recommends adding to one's daily diet.
Why? This most-talked about berry is a very nutritious and
one of the most powerful foods found in the world.

A very important health benefit that acai berry can offer
is the amazing ability it has on the overall aging process
because of its antioxidant properties that come from its
concentration of anthocyanin. Because of this concentration
of anthocyanin, acai has been recognized as one of the
foremost superfoods for anti-aging; these properties are in
fact the same one believed to be responsible for providing
red wine with its reported health benefits; yet, acai berry
contains from 10 to 30 times more anthocyanins than red
wine.

Acai berries are able to fight free radicals which are the
main cause of the aging process as they start to destroy in
the long run different sections of the human body from
within. For example, the amino acids and trace minerals
that are found in acai help in ideal muscle contraction and
regeneration; this helps slow down the destructive effects
to the skin which cause the signs of aging.

Still a second example: the fatty acid in acai is high in
monounsaturated oleic acid which together with omega 3 fish
oils enter cell membranes and help to make them suppler;
this in fact permits for neurotransmitters, hormones, and
insulin receptors to work more efficiently, diminishing
inflammation. Remember: inflammation is a leading cause of
the aging process.

Acai fruit offers so many wonderful benefits to anyone who
wants to improve his/her overall health.

----------------------------------------------------
Discover all the indisputable benefits that have made acai
berry famous around the world at
http://www.acai.vg/acai_benefits.html