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Chemical found in the spice tumeric might be used as future treatment

LONDON - A molecule found in a curry ingredient can kill esophageal cancer cells in the laboratory, suggesting it might be developed as an anti-cancer treatment, scientists said on Wednesday.

Researchers at the Cork Cancer Research Center in Ireland treated esophageal cancer cells with curcumin — a chemical found in the spice turmeric, which gives curries a distinctive yellow color — and found it started to kill cancer cells within 24 hours.

The cells also began to digest themselves, they said in a study published in the British Journal of Cancer.

Previous scientific studies have suggested curcumin can suppress tumors and that people who eat lots of curry may be less prone to the disease, although curcumin loses its anti-cancer attributes quickly when ingested.

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WASHINGTON - Researchers in the United States have found another good reason to go to the local espresso bar: several cups of coffee a day could halt the progression of liver disease, a study showed Wednesday.

Sufferers of chronic hepatitis C and advanced liver disease who drank three or more cups of coffee per day slashed their risk of the disease progressing by 53 percent compared to patients who drank no coffee, the study led by Neal Freedman of the US National Cancer Institute (NCI) showed.

For the study, 766 participants enrolled in the Hepatitis C Antiviral Long-Term Treatment against Cirrhosis (HALT-C) trial -- all of whom had hepatitis C which had not responded to treatment with anti-viral drugs -- were asked to report how many cups of coffee they drank every day.

The patients were seen every three months during the 3.8-year study and liver biopsies were taken at 1.5 and 3.5 five years to determine the progression of liver disease.

"We observed an inverse association between coffee intake and liver disease progression," meaning patients who drank three or more cups of java were less likely to see their liver disease worsen than non-drinkers, wrote the authors of the study, which will be published in the November issue of Hepatology.

The researchers put forward several ways in which coffee intake might protect against liver disease, including by reducing the risk of type two diabetes, which has been associated with liver illness; or by reducing inflammation, which is thought to cause fibrosis and cirrhosis of the liver.

Even caffeine, the chemical that gives a cup of coffee its oomph, came under the spotlight, having been found in previous studies to inhibit liver cancer in rats.

But drinking black or green tea, which also contain caffeine, had little impact on the progression of liver disease, although there were few tea drinkers in the study.

According to the World Health Organization (WHO), three to four million people contract hepatitis C each year.

Seventy percent of cases become chronic and can cause cirrhosis or liver cancer.


Health @ channelnewsasia

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(HealthDay News) -- Vitamin B-12 is an essential vitamin that's found in dairy foods and many types of meat. It plays a role in the health of your nervous system and in the production of red blood cells.

The American Academy of Family Physicians says here are the possible health consequences of a vitamin B-12 deficiency:

  • Dementia.
  • Depression.
  • Anemia.
  • Nervous system abnormalities.
  • Possible increased risk of heart disease and stroke, if you also have above normal levels of an amino acid called homocysteine.
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You might think that labelling some of the things you eat as 'brain food' might be stretching it a bit.

However, many scientists and nutritionists believe that foods you eat can directly affect the way your brain performs, that you can boost your intelligence quotient (IQ), focus your concentration, sharpen your memory and keep your mind young.

They may also have an effect on how children develop and grow.

So are we what we eat? Dr Ang Poon Liat, senior consultant paediatrician at the Paediatric Centre in Thomson Medical Centre, said that a person is 20 per cent genes and 80 per cent food.

To him, nurture supersedes nature and one should eat for several reasons.

'Purpose-driven eating is very important; you must eat for brain growth and development, to prevent cancer and to stabilise hormones,' he said.

Aside from breastfeeding, which has proved to increase the IQ of babies and children, the food you feed your kids can also determine their academic potential.

Dr Ang identifies eight brain foods which should be part of your child's diet. However, these are foods that will benefit you through life.

1: Fish

Why: Fish like salmon, sardines (Image 2) and cod are an excellent source of omega-3 fatty acids which are essential for brain growth and function.

Dr Ang says: Not just salmon, all types of fish are good. You can even take cod fish body oil, which is rich in vitamin A, to supplement your diet. Your brain is 60 per cent fat, so fish is a good source of that.

2: Eggs

Why: Other than being a great protein source, egg yolks also have a high amount of choline - a nutrient in the B vitamin family - which helps in memory development.

Dr Ang says: The best way to eat your egg is soft boiled. Frying or having it hard boiled destroys its protein, causing it to be allergenic.

3: Nuts

Why: They provide vitamin E and are also a source of antioxidants that protect the membranes of brain cells against free radicals.

Dr Ang says: Macadamia and almonds are recommended. Ground peanuts are less ideal because they often result in allergic reactions.

4: Colourful vegetables

Why: They provide high levels of antioxidants that keep brain cells strong and healthy.

Dr Ang says: Choose fresh products in a wide variety of colours to give you a range of antioxidants. Also, go for brighter and hence more intense antioxidants, which help prevent cancer.

5: Wholegrains

Why: Provides gradual release of glucose that the brain needs to function due to the fibre regulating its release. It also contains B vitamins.

Dr Ang says: The slower release process of glucose prevents glucose swings - the process in which a child is energised and then quickly becomes fatigued. These mood changes are unhealthy for a child.

6: Berries

Why: High levels of antioxidants, such as vitamin C, which can help prevent cancer. Some studies have also shown improved memory.

Dr Ang says: The best fruits are berries. Strawberries, blueberries, raspberries, blackberries and even cherries. They are less sweet and present less sugar problems; also, they have antioxidant values that are rated the highest.

7: Beans

Why: These provide energy from protein to complex carbohydrates which are good brain foods. Proteins are needed to synthesise the nucleic acid of brain cells.

Dr Ang says: Green beans and red beans are good. As far as soya beans go, it is best to consume fermented soya products.

8: Yogurt

Why: Good source of protein and B and D vitamins, which are vital for the growth of brain tissue and neuro-transmitters.

Dr Ang says: Yogurt is preferred over milk because a semi-solid food is a better choice for a growing child. Also, because it is fermented, it is also pre-digested and is easier for a child to process.

Health @ AsiaOne
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Egg definitions

Cage eggs
These eggs account for most eggs sold in Australia. They come from hens kept in battery-style cages with little room or freedom for movement.

Vegetarian eggs
Most consumers see "vegetarian" and assume this is a healthier egg. In fact, in order for eggs to be vegetarian, the hens must be on a completely animal-free diet and this means they cannot be allowed to roam free range as they naturally forage for insects and worms outdoors. These eggs are therefore usually from cage-kept hens fed a vegetarian diet.

Barn-laid eggs
These are from hens that are housed in a large shed rather than cages. They have enough room to walk around and flap their wings, but do not have the same space as free-range birds.

Omega-3 eggs
These are from hens fed a diet high in omega-3 fats and vitamin E to boost the content of these essential nutrients in the eggs. These may be either free range or cage-kept hens — read the label to be sure. Those labelled "naturally richer in omega-3s" are usually from hens allowed to roam free range and consume a more natural diet, including grass.

Free-range eggs
These are from hens with access to an outdoor run during daylight hours. The hens have more space than cage-kept hens. Free-range eggs enriched with omega-3s are the next best choice after organic eggs.

Organic eggs

These are eggs from hens fed certified organic feed — without the use of pesticides, insecticides and artificial fertilisers. The hens cannot be fed antibiotics and conditions must comply with strict humane practice codes. These eggs tend to be naturally richer in many nutrients, including omega-3 fats and vitamin E, due to the high quality of feed used. They are usually more expensive as a result.

With so many varieties available, you'd be excused for cracking under pressure when trying to decide which eggs to buy.

Nutritionist Joanna McMillan Price explains the differences between caged, free-range, vegetarian, omega-3 and organic eggs.

Eggs were once in. Then they were out … and now no-one really knows where they stand. Are eggs healthy or not? The confusion has arisen because of the many sides of the humble egg.

On one hand, the egg comes pretty close to being the perfect food, providing many of our required nutrients. Egg white is almost entirely protein and contains all the essential amino acids we need, while egg yolk contains numerous vitamins and minerals (so don't throw it away). On the other hand, eggs are high in cholesterol and the yolk is a considerable source of fat, providing 65 percent of the total energy of the whole egg.

When it was first realised that blood cholesterol levels were related to heart disease, it seemed a logical jump to assume that cholesterol in food would have a major impact on blood cholesterol levels. This led to the advice to eat less cholesterol and eggs hit the bad foods list. Add to this the obsession with eating low-fat foods and eggs certainly lost favour.

However, scientific research later showed that the major dietary influence on blood cholesterol is saturated fat, with dietary cholesterol having far less impact.

The reason for this is that cholesterol in the blood comes from both diet and cholesterol produced in the liver — if you eat less cholesterol, your liver will produce more and vice versa. Saturated fat, on the other hand, affects how much cholesterol the liver produces.

Current dietary advice to maintain healthy cholesterol levels therefore focuses on reducing saturated fat and replacing it with healthier unsaturated fats.

Eggs contain around five grams of fat per egg, but less than half of this comes from saturated fat. The type of egg you buy further influences the type of fats present. Free-range eggs may have a healthier fat profile than cage eggs. One study compared the nutrient profile of eggs from a US supermarket (from battery hens fed a commercial feed) with those from a Greek village (free-range hens fed a traditional grain diet) and they found a phenomenal difference in the type of fats present.

The Greek eggs contained less saturated fat and far more of the healthy fats, especially omega-3 fats. These are known to reduce risk of heart attack, are important in maintaining healthy blood and essential for brain development and function.

The feed given to the hens is clearly a crucial factor and you can now purchase cage eggs high in omega-3s. However, since we also know that animal exercise affects the fat levels in meat, this may also make a difference to the fats found in eggs.

Free-range hens are clearly more active than caged. This subject is hotly debated by egg producers, with some arguing that an egg is an egg. We say free-range hens must be happier and this is reason enough to buy their eggs. If we also get better nutrition from them, so much the better.

So not only are eggs not bad, they can make a significant healthy contribution to your diet. If you already have high blood cholesterol, it's probably best to limit yourself to around four per week, but otherwise if you like to have eggs for breakfast, go ahead and enjoy.

Be careful with the added extras though — butter in scrambled eggs or cheese in an omelette can add a lot of the wrong kind of fat. Otherwise go for poached or boiled eggs and add your choice of wilted spinach, grilled tomatoes, mushrooms and wholegrain or sourdough bread. Delicious!

1 medium sized egg (48g) provides:

  • 303kJ (73 calories)
  • 5.3g fat, of which 1.4g saturated fat
  • 206mg cholesterol
  • 0.1g carbohydrate
  • 6.2g protein


Taken from ninemsn.

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i4L

Effects of detox diets:

1. Short-term weight loss
2. Long-term weight gain
3. Dramatic side effects
4. Makes exercise more difficult

Lemon detox diet

Many people are turning to detox diets to get in shape for summer. The lemon detox diet is a popular one on the market but what does it really do to your body?

Nutritionist Joanna McMillan-Price joins TODAY to talk about the detox craze and whether it will even help you lose weight.

"The lemon detox diet is part of an extreme "detoxifying" diet called the Master Cleanse," explains Ms McMillan-Price. "It involves drinking nothing but the lemon concoction made from squeezing lemon juice and mixing it with maple syrup, bottled water and cayenne pepper."

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Buca di Beppo says if it ever changed or removed this item from the menu, there would be huge complaints. That's how popular it is! Chef Eddy Suarez of Buca di Beppo reveals the recipe for this sinfully delicious dessert you can make at home.

Buca di Beppo's Tiramisu

Though it's not traditionally a dessert of the South, our espresso and rum-soaked Tiramisu captures the vital, vibrant, powerful flavors of southern Italy - more than living up to its name, which means "pick me up" in Italian. Is a dessert this redolent of rum and espresso appropriate for kids? They'll get a toothache before they get a hangover! Serves 4.

Ingredients:

  • Sweet Marscapone 9 oz.
  • Zabaglione custard 3 oz.
  • Espresso rum mix 1/2 cup
  • Round ladyfingers 3 (6 inches in diameter)
  • Cocoa powder 1/2 oz.
  • Biscotti, crumbled 1/8 cup

Serving bowl 3 inches deep by 7 inches wide

Dip ladyfingers in rum espresso mixture and place in bowl. Top with 1 oz. of zabaglione. Using a 3 oz. scoop, layer the marscapone mix over ladyfingers. Repeat process two more times with remaining ladyfingers. Place bowl in cooler until needed. Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.

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i4L


Ingredients:

2 ounces olive oil
3 ounces chopped garlic
8 ounces squid, cleaned
20 ounces mussels
16 ounces clam sauce
16 ounces marinara sauce
2 1/2 pounds cooked linguini
Lemon wedges (for serving)

Heat olive oil in a large saute pan. Add chopped garlic and saute until garlic starts to brown.

Add squid and mussels and saute for 2 minutes.

Add clam sauce and marinara. Saute until mussels open. Remove mussels and set aside.

Cook sauce until it is reduced by half.

Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests.

From: Buca di Beppo's executive chef, Vittorio Renda.
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i4L

Ingredients

  • 1 bottle (12 ounces) chili sauce
  • 1/4 cup lime juice
  • 4 chipotle peppers in adobo sauce
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/2 cup cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 4 medium green peppers, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 flour tortillas (8 inches)
  • 1-1/2 cups chopped tomatoes
  • 1 cup (4 ounces) shredded Mexican cheese blend

Directions

  • Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
  • Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
  • On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
  • Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
  • Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

Nutrition Facts: 2 fajitas (calculated without sour cream) equals 748 calories, 19 g fat (7 g saturated fat), 70 mg cholesterol, 1,966 mg sodium, 113 g carbohydrate, 3 g fiber, 34 g protein.

Taken from tasteofhome.
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A recent study reported in the International Journal of Cancer suggests that women who eat large amounts of mushrooms and drink a lot of green tea may be at lower risk for developing breast cancer.

The research trial included more than 2,000 Chinese women, with 1,009 breast-cancer patients (aged 20-87) and an equal number of healthy women matched for age. Each woman completed a detailed dietary questionnaire citing specific foods consumed.

Do mushrooms and green tea affect breast-cancer rates?

The researchers found that the greater the mushroom consumption (both fresh and dried), the lower the breast-cancer risk. Those who ate the greatest amounts of fresh mushrooms (10 grams or more per day) were about 2/3 less likely than those who ate none at all to develop breast cancer. Subjects who ate 4 grams per day saw their breast-cancer risk fall by half.

Interestingly, the women decreased their risk even more if they also drank green tea daily. The breast-cancer risk of women who consumed both mushrooms and green tea was 11 percent, compared to 18 percent for women who didn't consume either food. The study used green tea, which is a "younger" tea but which still has caffeine.

No proof yet

While the researchers eliminated possible confounding factors, this study does not prove that mushrooms and green tea actually reduce a woman's chances of getting breast cancer.

Epidemiological studies, however, do show that in places where the Chinese people are still eating the traditional diet, breast-cancer rates are 4-to-5 times lower than those of most developed countries. (All bets are off if a Chinese woman has switched to eating a westernized diet.)

While this study has not nailed down a cause-and-effect relationship, it is the first to link high dietary consumption of mushrooms and green tea to reduced breast-cancer risk. In addition, those participants who ate at least 10 grams of mushrooms per day saw the greatest reductions in their risk. (See Mushrooms: The Ultimate Longevity Food.)

So eat some!

Half a cup of raw mushrooms weighs roughly 35 grams, so a little more than 1/8 cup of raw mushrooms a day (about 8 or 9 grams' worth) might just help reduce your breast-cancer risk. Even an 8-ounce cup of raw mushrooms would add up to only 10 calories; therefore, a big helping of these tasty fungi might also help you feel fuller and lose weight. Adding green tea may be a good idea, too. (See Go Green for Your Breast Health.)

If you're a mushroom-lover or willing to try them, here are some tips:

  • Look for mushrooms that are firm, unblemished, and free of mold or surface moisture (but not dry).
  • Store pre-packed containers of mushrooms in airtight plastic bags in the fridge, so they'll hold on to their moisture and won't spoil so rapidly.
  • Place loose mushrooms in a paper bag and then in your fridge.
  • Squeeze some lemon or lime juice onto raw mushrooms to help them retain their color.
Taken from Yahoo! - health
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ninaBanana

Runny nose, persistent chill, fever, fatigue — these symptoms are all familiar evidence of influenza. But what about a heart attack, suffered 60 years later?

Researchers suggest that such distant health problems may be linked to early exposure to the flu — as early as in the womb — according to a new study that analyzed federal survey data collected from 1982 to 1996. Researchers found, for instance, that people who were born in the U.S. just after the 1918 flu pandemic (that is, people who were still in utero when the disease was at its peak) had a higher risk of a heart attack in their adulthood than those born before or long after the pandemic. (See pictures of thermal scanners hunting for swine flu.)

The new findings, published in the Journal of Developmental Origins of Health and Disease, are based largely on survey data available on some 100,000 Americans who were born between 1915 and 1923. Overall, these populations had roughly the same rate of heart attack year to year — about 200 heart attacks per 1,000 people — when they were studied some 60 years later. But among the subset of people born between October 1918 and June 1919, when the flu pandemic was at its worst, the number of heart attacks increased more than 20%.

The study's authors, including Caleb Finch, a professor of gerontology at the University of Southern California, also combed through U.S. Army enlistment data for about 2.7 million men born between 1915 and 1922 and found other trends among flu babies. "Men born in 1919 were shorter by about 0.05 in. relative to surrounding cohorts," says Finch. That's only about a millimeter's difference, or the thickness of a credit card, but he thinks that's significant and somehow related to maternal flu exposure. "I am confident because it's only restricted to that one year," Finch says. (See what you need to know about the H1N1 vaccine.)

In the past decade, there have been several similar studies in the U.S., Britain, Brazil and elsewhere that have come to comparable conclusions. Children born just after flu pandemics have higher rates of physical disability, perform worse in academic tests and have lower income compared with babies born before or after pandemics. "The cohort [born in 1919] has shorter height and lower weight as teenagers, a higher percentage of various health issues," wrote economist Ming-Jen Lin of National Taiwan University in a soon-to-be-published paper looking at the long-term effects of the 1918 flu in Taiwan.

Perhaps the most commonly cited paper is one by researchers at Columbia University, which associated a mother's influenza with her child's risk of mental illness. In that landmark study, researchers collected blood samples from 12,000 pregnant women in Alameda County, California, between 1959 and 1966 and monitored their sons and daughters for more then three decades. Children born to women who had been infected with flu were three to seven times more likely to develop schizophrenia later in life, the study concluded. (See the top 5 swine flu don'ts.)

So what is the link between a mother's influenza and her child's cardiac health, physical stature or risk of mental illness? Well, we don't really know. What we do know is that it's probably not the flu virus itself. There is no known biochemical mechanism that links heart disease or other health outcomes to prenatal exposure to flu. And the flu virus, unlike the pathogens that cause herpes, German measles and syphilis, is not teratogenic — that is, it doesn't cause malformations in the fetus, says Dr. Ellen Harrison, the director of obstetrical medicine at the Montefiore Medical Center in the Bronx, N.Y.

See how to prevent illness at any age.

See the top 10 medical breakthroughs of 2008.

Researchers' best guess is that a flu infection causes stress in the mother, which might in turn affect fetal development. During pregnancy, a woman's heart and lungs are working substantially harder than usual, and her immune system is compromised, so a few infections (like influenza) may potentially become more intense. Although most pregnant women who get the flu survive with no serious problems, they are still more likely than other healthy adults to also develop respiratory failure and secondary bacterial infections like pneumonia — potentially fatal conditions that may require hospitalization and mechanical ventilation. "It is these severe cases that are dangerous for both the mother and her baby," said Harrison in an e-mail message.

The idea that environmental conditions in the womb may have lifelong effects on the fetus is certainly not new. British epidemiologist D.J. Barker first proposed his theory of fetal origins in 1992, arguing that when the fetus doesn't get enough nutrition in utero, for example, an increased risk of future heart disease and diabetes somehow gets "programmed" into his or her development. There wasn't very much data to back Barker's theory at the time, but over the decades, a wealth of animal and human data has suggested it's true. Maternal conditions like high blood pressure and diabetes and behaviors like smoking and drinking have all been identified as factors that can harm the fetus. Each risk factor may lead to various long-term consequences, including mental retardation, low birth weight or an increased risk of heart disease, diabetes or schizophrenia. (See how not to get the H1N1 flu.)

But the flu-stress theory is still just a theory. There is only epidemiological evidence to support it; a clinical trial measuring the effects of flu-induced maternal stress would, of course, be unethical. And the link could involve any number of unknown variables: in the new study co-authored by Finch, it's not even clear which of the survey respondents' mothers actually caught the flu, because that information was not available.

Still, the study's authors argue that there are few other immediately obvious alternative hypotheses, given the cluster of outcomes among babies born at certain times. "Why is it that only those born in 1919 showed the spike [in heart disease]?" asks study author Douglas Almond, a professor of economics at Columbia University and a pioneer in applying the fetal-origins theory to economics. "People who were born just before and after the flu should be affected as well."

Whatever the exact biological pathway, for obstetricians like Harrison, the findings have immediate relevance: they reinforce the importance of getting a flu shot, especially for pregnant women, many of whom say they are reluctant to receive the new 2009 H1N1 vaccine. "I am already 37 weeks into my pregnancy and haven't fallen sick and have been healthy all along, and I don't see the point of introducing a foreign body into my body," says first-time mother Laurie Koch-Smith, 41, in Westchester County, New York, who says she thinks the risk of H1N1 infection has been overhyped.

But even if pregnant moms avoid catching the H1N1 flu, the vaccine has other benefits, says Harrison. "The baby of a woman who got the influenza vaccine [during pregnancy] will be born with antibodies to influenza," she says, adding that immunity — albeit temporary — would greatly reduce the chances of the infant coming down with the flu during the first few months of life.

Find this article at:
http://www.time.com/time/health/article/0,8599,1929814,00.html


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ninaBanana
Compiled by Meaghan Cameron

7 Anti-Aging Secrets

Editor's Note -- October 5, 2009: Elizabeth H. Blackburn (mentioned below), Carol W. Greider and Jack W. Szostak have just won the Nobel Prize in Physiology or Medicine for their breakthrough work on telomerase, which was discussed in a Reader's Digest article (see below) published earlier this year.

DNA Life Changer
Healthy habits can actually repair your DNA, say researchers Dean Ornish, MD, and Elizabeth Blackburn, MD. Their study subjects ate vegetarian whole foods with 10 percent of calories from fat, walked 30 minutes six days a week, used stress-reducing techniques, and went to a weekly support group. The results? Besides a decrease in LDL cholesterol and stress levels, they showed a 29 percent rise in telomerase. This enzyme repairs and lengthens telomeres, tiny protein complexes on the ends of chromosomes that are vital for immunity and longevity. Short telomeres and low levels of telomerase signal an increased risk of heart disease and cancer, plus a poor prognosis if you do get ill. Read more longevity studies

7 Anti-Aging Secrets

BananaStock Image / Jupiterimages

Exercise Matters
A walk with your spouse gives you a chance to talk over the day, and playing tennis together can be a bonding experience. But that's not why you should bother. Here's why: Getting active can mean a longer life for both of you.

Read more about how exercise can help you and your relationships

7 Anti-Aging Secrets

© 2009 HARPO, INC

2 Important Steps to Remain Young From Dr. Oz
Walk. When you can't walk a quarter mile in five minutes, your chance of dying within three years goes up dramatically.

Second most important is building a community -- avoiding isolation. Because if your heart doesn't have a reason to keep beating, it won't.

Read more advice on a long life from Dr. Oz

Dr. Mehmet Oz's new daytime show, The Dr. Oz Show, premiered September 14.

7 Anti-Aging Secrets

Martin Jacobs / Foodpix / Jupiter Images

Dial Back on Meat and Pork
A ten-year study of 545,000 Americans found that people who eat about four ounces of beef or pork a day (the amount in an average-sized burger) are at least 30 percent more likely to die early, compared with those who consume an ounce or less daily. Though previous research has linked a diet heavy in red meat to a greater risk of heart disease and colon cancer, this is the first big study to look at how it affects your life expectancy.

Get tips for easy ways to cut back on red meat

7 Anti-Aging Secrets

2 Keys to a Longer Life
Two recent studies suggest surprising but heartwarming keys to a longer life. You're more likely to rack up the years if you:

Expect the best. Of 100,000 women in the Women's Health Initiative study, those rated optimistic by special questionnaires were 14 percent less likely than pessimists to die during the study's first eight years

Care for a loved one. Despite the stress involved, men and women who put in the most time taking care of a spouse cut their own risk of dying by 36 percent over a seven-year period, researchers at the University of Michigan in Ann Arbor found.

Read more about how optimism helps you stay well.

7 Anti-Aging Secrets

© 2009 Jupiterimages Corporation

Get a Goal: Having a Purpose Gives You an Edge
Whether you believe you have some purpose to fulfill on earth or just have trips you plan to take and books you want to read, you have a survival edge over people with fewer goals. So say researchers at the Rush University Medical Center in Chicago who interviewed more than 1,200 older adults. Elders with sure intentions and goals were about half as likely as aimless seniors to die over the five-year follow-up.

7 Anti-Aging Secrets

Get Enough Vitamin D
Low vitamin D levels have been associated with osteoporosis, diabetes, hypertension, and cancer. And it gets worse: According to new research, adults who don't get enough of the "sunshine vitamin" are 26 percent more likely to die early. A 12-year study of 13,000 men and women didn't finger any one cause of death, "because vitamin D's impact on health is so widespread," says researcher Michal Melamed, MD, an assistant professor of medicine at Albert Einstein College of Medicine in the Bronx. Besides drinking fortified milk, she suggests that you: Get just 10 to 15 minutes of midday sunshine (11 a.m. to 3 p.m.) several days a week may do the trick (apply sunscreen after those few minutes). Take supplements.

Read more about getting enough vitamin D in your daily life
Watch a video on why many adults have vitamin D deficiency

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ninaBanana
Almond milk not only is delicious, it also contains nutrients that benefit our overall health. Try to make your own almond milk as an alternative to cow's milk.
Enjoy!!!

ALMOND MILK: (makes abt 600ml)

1/4cup blanched almond
1 cup filtered water
a pinch of ground cinnamon or nutmeg
a little cold pressed honey (optional)

if you want to blanch your own almonds, put them in a sieve and dip them in a pan of boiling water for 30 seconds, the skins will then pop off very easily.

Place the blanched almonds and the water in a food processor and blend until the mixture becomes thick and smooth (a couple of minutes). Strain the liquid through a fine sieve or piece of cheesecloth to remove the pulp. If there is a great deal of pulp, you can repeat the process. Add the cinnamon or nutmeg and sweeten to taste with a little honey if necessary. This milk does tend to separate, so you will need to stir it before serving.
ninaBanana
(by Patrick Holford)

For as long as you breastfeed, you don't have to supplement your baby's diet with cow's milk. However, once you stop, you will need to ensure they get a good source of calcium. Milk has been marketed for decades as the perfect calcium-rich food, especially for yung children. But the key word here is "MARKETED".

Early humans drank no milk after weaning - yet they will managed to develop strong bones and teeth. There is no evidence that once they ceased to be nomadic hunter-gathers and began to cultivate the land, eating grains and keeping animals for meat and milk, their bones got stronger. In fact, the opposite seems to be true. We appear to have shrunk in height by five or six inches! This, however, is thought to be due to difficulties in dealing with grains more than to any problem with milk.

We need to remember that milk is a specialized food full of hormones geared for calves, rather than us. And as we've seen, milk protein or casein causes digestive problems in a lot of people. Meanwhile, if it is so essential, where do the Chinese (for instance), whose consumption of is vanishingly small, get their calcium? From vegetables, nuts, seeds, and soya products. So while it's widely consumed by our society, milk doesn't seem to stand up as an essential for good health. And as many people develop allergies to it, it's not a good idea for your child to become too reliant on milk - as long as you make sure thir diet is rich in other sources of calcium

If you decide you do want to give your child milk, reduce its allergic potential by rotating cow's milk with goat's and sheep's milks, plus soya, rice and nut milks (although you need to wait until they are a year old before introducing any nut products).

(more about this later, stay tuned!!!)

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i4L


1. Preheat oven to 210°C (190°C fan). Line two large baking sheets with baking paper.

2. Combine butter, water and salt in an 8-cup (2 litre) capacity pan and bring to boil over high heat, stirring until butter has melted. Stir in flour and cook for about 1 minute over moderate heat until the mixture pulls away from the sides of the pan and forms a ball, stirring constantly.

3. Remove from the heat and cool for 1 minute. Transfer to an electric mixer, or use hand beaters, and beat in the eggs, about 1 tablespoon at a time, until the dough is shiny and smooth.

4. Drop heaped tablespoons of the mixture onto the prepared baking sheets, about 5cm apart. Brush the tops with the egg wash without letting it drip onto the sheets. Bake for 25 minutes, or until puffed and golden, swapping the sheets halfway, from top to bottom and front to back. Remove from the oven. Prick a hole in each profiterole with a wooden skewer and set on a rack to cool and dry out.

5. When cool, cut each profiterole in half, place a small scoop of ice cream in each bottom half and then replace the tops. Arrange all the profiteroles on one baking sheet and freeze for 30 minutes. Covered with plastic wrap the profiteroles can be frozen for up to 2 days. Serve in bowls and drizzle with warm chocolate sauce.

6. To make chocolate sauce, combine the corn syrup and chocolate in a pan and stir for about 5 minutes over moderately low heat until smooth. Remove from the heat and whisk in the cream until smooth. Serve immediately, or transfer to an airtight container and refrigerate for up to 3 weeks. Chocolate sauce can be reheated gently over low heat.
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ninaBanana

by LYNN JENNINGS

H1N1 'Swine Flu' Virus & Toxic Vaccine Conspiracy (August 31, 2009) September has always signaled the end of summer vacation and the beginning of a new school year. In Michigan, where I grew up, the school year always began the week after Labor Day. (It also corresponded with the new fall lineup of shows on TV, three channels, no such thing as cable).

As a physician, I am aware of the seasonal trends of illness. Within a few weeks of the start of the new school year, I could always count on the increase in sore throats, coughs and colds. When you put a large group of people (children) in close contact with one another, a lot of germs get spread around.

And that brings me to the topic I would like to discuss, the H1N1 virus more commonly known as the "swine flu virus." This article was prompted by an evening web seminar that was presented by Dr. Sherri Tenpenny a few weeks ago. The information was startling. I decided that this information needed to be passed on.

H1N1 flu virus (swine flu) is a new influenza virus causing illness in people.

from: http://www.silobreaker.com/h1n1-swine-flu-virus--toxic-vaccine-conspiracy-5_2262577695885885452

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ninaBanana
Ingredients:
3 pounds potatoes, cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 package (2-pound block) processed cheese spread, cut into cubes
1/4 cup milk
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley

Directions:
Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.

Meanwhile, in a medium saucepan, combine the cheese cubes and milk over low heat until melted and smooth.

Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately
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ninaBanana
This post is inspired by Fann's wedding in Sept '09.
I still think my wedding decoration is the best...sorry Fann!!!

Hand bouquet: White Peonies

Wedding Stage Decoration: Autumn Theme

...to be continued