Monthly Archives: February 2016

Freeze Lemons

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It’s a known fact that fresh fruits and vegetable help to prevent cancer but recent studies have shown that citrus fruit, impede both ER+ and ER- breast cancer cell growth.  Life Extension Center has always taught to use as much of the food we’ve been given as close to the natural state.  This included the skin of most fruits.  Lemons are no exception.   Not only for the obvious health benefits but also for the amazing taste!  I’ts simple,  wash then freeze.  Once it is frozen you get whatever is necessary to grate or shred the whole lemon without even peeling it first.

Then sprinkle it on your salad, ice cream, soup, cereals, noodles, spaghetti sauce, or whatever. No holds barred. What you will experience is that whatever you sprinkle it on will take on a taste you may never have experienced before. Why would I do this? Because the lemon peel contains 5 to 10 times more vitamins than the lemon juice itself and the peel is the part that is usually wasted. Not only that, but the peel has an anti-microbial effect against bacterial infections and fungi helps to get rid of toxins in the body.

It’s not rocket science.   God designed the simplest foods to grow abundantly to keep us healthy.  Man always thinks he can do it better by creating synthetic version of what we already have naturally.

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Can drinking more coffee undo liver damage?

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Coffee pouring into mug surrounded by coffee beans
Drinking more coffee might help reduce the kind of liver damage that’s associated with overindulging in food and alcohol, a review of existing studies suggests.

Researchers analyzed data from nine previously published studies with a total of more than 430,000 participants and found that drinking two additional cups of coffee a day was linked to a 44 percent lower risk of developing liver cirrhosis.

“Cirrhosis is potentially fatal and there is no cure as such,” said lead study author Dr. Oliver Kennedy of Southampton University in the U.K.

“Therefore, it is significant that the risk of developing cirrhosis may be reduced by consumption of coffee, a cheap, ubiquitous and well-tolerated beverage,” Kennedy added by email.

Cirrhosis kills more than one million people every year worldwide. It can be caused by hepatitis infections, excessive alcohol consumption, immune disorders, and fatty liver disease, which is tied to obesity and diabetes.

Kennedy and colleagues did a pooled analysis of average coffee consumption across earlier studies to see how much adding two additional cups each day might influence the odds of liver disease.

Combined, the studies included 1,990 patients with cirrhosis.

n eight of the nine studies analyzed, increasing coffee consumption by two cups a day was associated with a significant reduction in the risk of cirrhosis.

In all but one study, the risk of cirrhosis continued to decline as daily cups of coffee climbed.

Compared to no coffee consumption, researchers estimated one cup a day was tied to a 22 percent lower risk of cirrhosis. With two cups, the risk dropped by 43 percent, while it declined 57 percent for three cups and 65 percent with four cups.

But the results still leave some unresolved questions.

One study, for example, found a stronger link between coffee consumption and reduced cirrhosis risk with filtered coffee than with boiled coffee.

And, while the studies accounted for alcohol consumption, not all them accounted for other cirrhosis risk factors like obesity and diabetes, the authors note in the journal Alimentary Pharmacology and Therapeutics, online January 25.

Patients also shouldn’t take the findings to mean loading up on frothy caramel lattes packed with sugar and topped with whipped cream is a good way to prevent liver disease, Kennedy cautioned. It’s also not clear exactly how coffee might lead to a healthier liver, or whether the type of beans or brewing method matter.

“Coffee is a complex mixture containing hundreds of chemical compounds, and it is unknown which of these is responsible for protecting the liver,” Kennedy said.

It’s also important to note that coffee isn’t powerful enough to counteract lifestyle choices that can severely damage the liver, said Samantha Heller, a senior clinical nutritionist at New York University Langone Medical Center in New York who wasn’t involved in the study.

“Unfortunately, although coffee contains compounds that have antioxidant effects and anti-inflammatory properties, drinking a few cups of coffee a day cannot undo the systematic damage that is the result of being overweight or obese, sedentary, excessive alcohol consumption or drastically mitigate an unhealthy diet,” Heller said by email.

Thank you to FoxNews for this report.
http://www.foxnews.com/health/2016/02/19/drinking-more-coffee-may-undo-liver-damage-from-booze.html?intcmp=trending

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Vegetarian Lasagna

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Delicious Vegetarian Lasagna

Vegetarian Lasagna

Ingredients

12  uncooked lasagna noodles
1/2 cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 cup fat-free or reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz) tomato sauce
1 cup shredded mozzarella cheese (4 oz)

Steps

  • Heat oven to 425°F. Spray 13×9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
  • Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well.
  • In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
  • Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese. Cover tightly with foil, sprayed side down.
  • Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.

 

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HealthyHeart & Brain

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Heart weight photo

Skepticism about modern medicine is nothing new. In an address before the Massachusetts Medical Society in 1860, the great physician and writer Oliver Wendell Holmes said, “I firmly believe that if the whole materia medica as now used could be sunk to the bottom of the sea, it would be all the better for mankind—and all the worse for the fishes.” Dr. Holmes, who was a professor of anatomy and physiology at Harvard, would doubtless be fascinated to know what we now know about certain fishes: hauling them up from the deep is good for mankind, not just for the food value they represent, but also for the medicinal value of their oils.  Order HealthyHeart use discount code HH33116

Fish oils—omega-3 fish oils, to be exact—are highly beneficial to human beings: they’re among our hearts’ best friends (see the sidebar). Ever since this was first surmised, in the 1970s, the evidence for the role of these fish oils in protecting us from cardiovascular disease—and from other diseases as well, including dementia, the metabolic syndrome, and perhaps cancer—has continued to mount. The medical literature now contains thousands of papers dealing with innumerable aspects of the effects of omega-3 fatty acids (which are components of the fish oils) on human physiology, especially as it pertains to cardiovascular disease.

Omega-3’s—Good for Heart and Brain

Glowing swirling light inside wire frame of human head (Digitally Generated)

Omega-3 fish oils are called that because they’re composed in part of omega-3 fatty acids, organic acids that have a long hydrocarbon chain with several double bonds in it, the first one at the omega-3 position (third carbon from the end). When three fatty acid molecules (of any kind) are chemically bound to a molecule of glycerol (which is an alcohol), the result is a triglyceride, or fat molecule. Almost all fats of animal or plant origin are triglycerides; if the compound is a solid at room temperature, it’s a called a fat; if it’s a liquid at room temperature, it’s called an oil.
Although triglycerides are vital to your health, they can be highly detrimental, especially to your heart and brain, if their levels in your blood become too high (in that, they’re analogous to cholesterol, another potentially dangerous substance that’s vital to your health). For good heart health, therefore, and for good brain health as well, your triglycerides must be kept under control.

Furthermore, the molecular structure of the fatty acids contained in your triglycerides makes a big difference in how those fat molecules will affect your health. The most healthful fatty acids are unsaturated ones: monounsaturated or polyunsaturated. Among the polyunsaturated fatty acids (PUFAs), the most beneficial ones are the omega-3 fatty acids, or omega-3’s.

Omega-3’s—Good for Heart and Brain

Omega-3 fish oils are called that because they’re composed in part of omega-3 fatty acids, organic acids that have a long hydrocarbon chain with several double bonds in it, the first one at the omega-3 position (third carbon from the end). When three fatty acid molecules (of any kind) are chemically bound to a molecule of glycerol (which is an alcohol), the result is a triglyceride, or fat molecule. Almost all fats of animal or plant origin are triglycerides; if the compound is a solid at room temperature, it’s a called a fat; if it’s a liquid at room temperature, it’s called an oil.
Although triglycerides are vital to your health, they can be highly detrimental, especially to your heart and brain, if their levels in your blood become too high (in that, they’re analogous to cholesterol, another potentially dangerous substance that’s vital to your health). For good heart health, therefore, and for good brain health as well, your triglycerides must be kept under control.

Furthermore, the molecular structure of the fatty acids contained in your triglycerides makes a big difference in how those fat molecules will affect your health. The most healthful fatty acids are unsaturated ones: monounsaturated or polyunsaturated. Among the polyunsaturated fatty acids (PUFAs), the most beneficial ones are the omega-3 fatty acids, or omega-3’s.

Order HealthyHeart use discount code HH33116

Government Sees the Light

Scientists affiliated with the Tufts-New England Medical Center in Boston recently undertook an exhaustive critical survey—a meta-analysis*—of this vast literature, and they published the results in two parts, each one a massively detailed report.1,2 The sponsoring organization was the Agency for Healthcare Research and Quality (U.S. Department of Health and Human Services), and both the request and the funding for these studies came from the Office of Dietary Supplements at the National Institutes of Health. That bespeaks a growing acceptance by the federal government of the value of some dietary supplements as agents with genuine medicinal value.

*The conclusions reached from a meta-analysis are generally more credible than those drawn from any individual study, because of the much greater statistical significance of the pooled data and the power of the mathematical techniques used to evaluate them. For more on this concept, see the sidebar “Lies, Damned Lies, and Meta-Analysis” (p. 26) in the article on horse chestnut extract in this issue.

Even the Food and Drug Administration has acknowledged the value of omega-3 fish oils: in November 2000, it issued a statement that said, in part, “Consumption of omega-3 fatty acids may reduce the risk of coronary heart disease.” Furthermore, it has ruled that up to 3 grams per day of DHA + EPA is safe for human consumption.1

This Sounds Fishy

The two most important omega-3 fatty acids for your cardiovascular health are DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). In nature, DHA and EPA are found mainly as components of the oils of coldwater fish, notably shad (North American), mackerel (Atlantic or Pacific), salmon (virtually all species, but especially Chinook), herring (Atlantic or Pacific), anchovies (European), and tuna (especially fresh bluefin).

Another important omega-3 fatty acid, ALA (alpha-linolenic acid), is found only in plants—mainly in walnuts, butternuts, soybeans, and wheat germ, and in certain plant oils, especially flaxseed oil but also walnut, canola, soybean, and wheat germ oils. Our bodies can’t make ALA, which is an essential fatty acid in our diet; it’s essential in part because it’s the precursor to DHA and EPA. Unfortunately, though, the conversion of ALA to DHA or EPA is too slow and inefficient for optimal health purposes. It’s therefore important that we get these molecules from fish or, better yet, from omega-3 fish-oil supplements, a more reliable source for maintaining optimal levels on a daily basis.

Tufts Team Tackles Tough Assignment

The Tufts team began by screening about 7500 abstracts of research papers (in English only) on omega-3 fatty acids. For each of the two major meta-analyses—one on cardiovascular disease (CVD) clinical outcomes and one on CVD risk factors—they chose about 800 of the most promising papers to evaluate in full. For the final, detailed analysis, they then selected those relatively few dozens of papers representing the best combination of clinical relevance and methodological quality. The two meta-analyses were closely coordinated so as to be consistent in approach and complementary in coverage.

tufts

The fatty acids in a triglyceride (fat) molecule can be the same or different (these are not omega-3’s).

The tens of thousands of individuals (most of them outside the United States) who had been enrolled in the studies fell into three categories: (1) healthy adults with no known CVD or risk factors; (2) adults at increased risk for CVD due to diabetes, hypertension, or hyperlipidemia (high lipid levels, such as cholesterol and triglycerides); and (3) adults with known CVD. Depending on the circumstances, their primary intake of omega-3 fatty acids—DHA, EPA, or ALA (the precursor that all of us get from plants)—had been in the form of dietary fish, dietary fish oils, or fish-oil supplements—or, in a small minority of the studies, in the form of dietary plants, dietary plant oils, or flaxseed supplements.

Omega-3’s Improve CVD Outcomes

In the first meta-analysis (for which 39 studies passed the inclusion criteria), the investigators looked at the association between omega-3 fatty acid consumption and clinical CVD outcomes, as well as potential adverse effects from consuming omega-3’s.1 Among their findings, first of all, were that: American men consume significantly less ALA (when expressed as a percentage of total daily energy intake) than women; that youths consume less ALA than adults; and, most significantly, that people with a history of CVD consume much less ALA than people without CVD.

The catch, however, is that, although everyone gets some ALA in their diet, only 25% of the U.S. population consumes any DHA or EPA at all (and very little at that) on a daily basis. As you will see, our cardiovascular health—especially that of the highly deprived 75%—would doubtless benefit from a reversal of this situation.

The investigators found that, overall, consumption of omega-3 fatty acids from fish or fish-oil supplements significantly reduced various CVD outcomes, mainly heart attack (fatal and nonfatal), cardiac arrhythmias, angina pectoris, stroke, and death. Furthermore, it reduced all-cause mortality, i.e., death from all causes. (This does not mean that omega-3 fatty acids can save you if you’re hit by a truck, only that, on a statistical basis, consuming them regularly will reduce your overall chances of dying within a given time frame, regardless of the cause.)

The dosages of DHA + EPA used in the studies ranged from 0.3 to 8 g/day. Adverse events (mostly mild gastrointestinal upset) attributed to consumption of these compounds were described as minor. By contrast with the DHA + EPA supplements, the evidence for benefits attributable to ALA supplements was “sparse and inconclusive.”

The investigators concluded,

Overall, the evidence supports the hypothesis that consumption of omega-3 fatty acids (EPA, DHA, or ALA) from fish or from supplements of fish oil reduces all-cause mortality and various CVD events, although the evidence is strongest for fish and fish-oil supplements.
Omega-3’s Improve CVD Risk Factors

In the second meta-analysis (123 studies), the investigators looked at the association between omega-3 fatty acid consumption and a number of risk factors for CVD, including: high levels of cholesterol, triglycerides, or other lipids; high blood pressure; poor measures of glucose tolerance; and high levels of C-reactive protein.2 They found a consistently large, dose-dependent reduction in triglyceride levels associated with the omega-3’s—an effect that must surely play a role in the improved cardiac outcomes found in the first meta-analysis. The reductions ranged from 10% to 33% in various studies; as a rule, they tended to be greatest in those people with the highest baseline triglyceride levels, and they were independent of age, sex, weight, diet, etc. The dosages of DHA + EPA used in these studies ranged from 0.8 to 5.9 g/day.

The omega-3’s also reduced blood pressure by a small but significant amount (about 2 mmHg) and may have had a small effect on exercise tolerance and heart-rate variability in patients with heart disease. They had no consistent beneficial effect, however, on any of the other CVD risk factors.

Omega-3’s May Counter Arrhythmias

The Tufts group also conducted a meta-analytical study on the association of omega-3 fatty acids with many factors involved in the heart’s electrical activity, including the origin of cardiac arrhythmias—disruptions of the normal heartbeat that can lead to serious illness or sudden death.3 Here the studies they evaluated (86 out of 1807 initially considered) all involved laboratory animals, isolated animal tissues, or animal cell cultures.

Based on the evidence examined, the investigators concluded that supplementation with DHA and EPA might have anti-arrhythmic benefits when compared with a variety of other fatty acids (there was no significant effect from ALA supplementation). To the extent that this is true, it would, of course, contribute to the reduction in mortality rates definitely associated with the omega-3 fatty acids.

A Gift from the Sea

With regard to the question of the health benefits of omega-3 fatty acids, the authors of the meta-analyses said it best: “General scientific agreement supports an increased consumption of omega-3 fatty acids . . . to promote good health.”1,2 Their own work has added great weight to this assertion by providing an uncommonly solid foundation for that scientific opinion. Unquestionably, omega-3 fish oils are among the most valuable nutritional supplements available to us—a precious gift from the sea.

 Order HealthyHeart use discount code HH33116

References
 The three AHRQ publications cited below can be downloaded from that agency’s Web site: www.ahrq.gov. Click on Evidence-Based Practice, then on Dietary Supplements.
Wang C, Chung M, Lichtenstein A, Balk E, Kupelnick B, DeVine D, Lawrence A, Lau J. Effects of omega-3 fatty acids on cardiovascular disease. Agency for Healthcare Research and Quality Pub. No. 04-E009-2, March 2004.
 Balk E, Chung M, Lichtenstein A, Chew P, Kupelnick B, Lawrence A, DeVine D, Lau J. Effects of omega-3 fatty acids on cardiovascular risk factors and intermediate markers of cardiovascular disease. Agency for Healthcare Research and Quality Pub. No. 04-E010-2, March 2004.
 Jordan H, Matthan N, Chung M, Balk E, Chew P, Kupelnick B, DeVine D, Lawrence A, Lichtenstein A, Lau J. Effects of omega-3 fatty acids on arrhythmogenic mechanisms in animal and isolated organ/cell culture studies. Agency for Healthcare Research and Quality Pub. No. 04-E011-2, March 2004.
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Laqueta Slim after 10 years

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Still slim after 10 Years!

  2015  Still a size 6                                               2005  Size 22 to 6

10 years later Laqueta 2015                          Laqueta HF story 001

It’s been 10 years since Laqueta’s story was published in Health & Fitness Magazine.  She is more beautiful than ever and recently married the man of her dreams.  Laqueta’s discipline and her strong faith in God has helped her stay healthy and keep her weight off for over 10 years!    She continues to follow all the principles she learned years ago from the HealthyFix Nutrition Course.  One important way she stays on track is by varying her diet and workout program.  She also follows the basic principle of eating fresh foods when possible.    She does not eat chicken, watches her sodium intake and avoids white flour and sugar.  She limits herself to eating desserts on holidays.  Every few months she “splurges” on an Orange Leaf Frozen Yogurt!

She continues to workout regularly and is currently enrolled in a boot camp.    One of her favorite exercise machines is the elypitcal where she does interval speed traning – going maximum speed for one minute then back to moderate speed for four to five minutes, then repeat.   Since she doesn’t have a workout partner she has to force herself to stay motivated.  She never thinks of going back to the overweight person she used to be – that is simply not an option!

Thank you Laqueta for sharing your story!  We know it will serve as an inspiration to many others.

 

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