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Mercedes-Benz Hunter X6

 
Mercedes-Benz Hunter is a unique vehicle with 6 wheel drive (6x6) and a classy interior. Inside this truck you will find a marble bath, heated flour, comfortable kitchen and a sofa for 6 persons.

Fascinating Capilano Suspension Bridge

 
This amazing bridge is 136 metres (446 ft) long and 70 metres (230 ft) above the river and is ultra strong and reliable. Its construction design can hold 96 elephants. If you visit Vancouver you may start the city tour from this bridge.

Why grass-fed is best

 

Back to the pasture
Pasture-raised animals live on the range where they forage on their native diet. They are not sent to feedlots to be fattened on corn, soy or other grains which they do not normally eat. Pasture-raised livestock are not treated hormones or feed them growth-promoting additives. As a result, the animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.


More Nutritious
A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has two to four times more omega-3 fatty acids. Meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called “conjugated linoleic acid” or CLA. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional diets. Grass-fed meat also has more vitamin E, beta-carotene and vitamin C than grain-fed meat.


Factory Farming
Raising animals on pasture is dramatically different from the status quo. Virtually all the meat, eggs, and dairy products that you find in the supermarket come from animals raised in confinement in large facilities called CAFOs or “Confined Animal Feeding Operations.” These highly mechanized operations provide a year-round supply of food at a reasonable price. Although the food is cheap and convenient, there is growing recognition that factory farming creates a host of problems, including:

  • Animal stress and abuse
  • Air, land, and water pollution
  • The unnecessary use of hormones, antibiotics, and other drugs
  • Low-paid, stressful farm work
  • The loss of small family farms
  • Food with less nutritional value

Unnatural Diets
Animals raised in factory farms are given diets designed to boost their productivity and lower costs. The main ingredients are genetically modified grain and soy that are kept at artificially low prices by government subsidies. To further cut costs, the feed may also contain “by-product feedstuff” such as municipal garbage, stale pastry, chicken feathers, and candy. Until 1997, U.S. cattle were also being fed meat that had been trimmed from other cattle, in effect turning herbivores into carnivores. This unnatural practice is believed to be the underlying cause of BSE or “mad cow disease.”


Environmental Degradation
When animals are raised in feedlots or cages, they deposit large amounts of manure in a small amount of space. The manure must be collected and transported away from the area, an expensive proposition. To cut costs, it is dumped as close to the feedlot as possible. As a result, the surrounding soil is overloaded with nutrients, which can cause ground and water pollution. When animals are raised outdoors on pasture, their manure is spread over a wide area of land, making it a welcome source of organic fertilizer, not a “waste management problem.”


Meat

  • Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals.
  • When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s.
  • Eggs from pastured hens can contain as much as 19 times more omega-3s than eggs from factory hens.
  • When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional diets. CLA is a fatty acid that has recently been studied as a potent cancer fighter.
  • The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements.

Milk

  • Unfortunately, 85 to 95 percent of the cows in the United States are now being raised in confinement, not on pasture. The only grass they eat comes in the form of hay, and the ground that they stand on is a blend of dirt and manure.
  • Milk from a pastured cow can have five times as much CLA as a grainfed animal.
  • Milk from pastured cows also contains an ideal ratio of essential fatty acids or EFAs. Studies suggest that if your diet contains roughly equal amounts of these two fats, you will have a lower risk of cancer, cardiovascular disease, autoimmune disorders, allergies, obesity, diabetes, dementia, and various other mental disorders.
  • When a cow is raised on pasture , her milk has an ideal ratio of omega-6 to omega-3 fatty acids. Replace two-thirds of the pasture with a grain-based diet and the milk will have more than five times the amount of omega-6 fatty acids than omega-3s, a ratio that has been linked with an increased risk of a wide variety of conditions, including obesity, diabetes, depression, and cancer.
  • Grassfed milk is higher in beta-carotene, vitamin A, and vitamin E. This vitamin bonus comes, in part, from the fact that fresh pasture has more of these nutrients than grain or hay. These extra helpings of vitamins are then transferred to the cow’s milk.

Free-range (pastured) eggs

  • When compared to commercially raised, supermarket eggs, free-range eggs have:
    2/3 more vitamin A
  • 7 times more beta carotene
  • Up to 19 times more omega-3 fatty acids
  • Significantly more folic acid and vitamin B12

Raw dairy products – another step up

The information above should convince you that grass-fed dairy products are superior in every way to dairy products that come from grain-fed cows. Another important distinction to be made is the difference between raw and pasteurized dairy products.


  • Raw milk is an outstanding source of nutrients including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzymes, as well as the finest source of calcium available.
  • Pasteurizing milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria and promotes pathogens.
  • Raw milk is not associated with any the problems of pasteurized milk, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

Contrary to popular belief, raw milk is safe to consume. There has never been a pathogen found in the milk of the two largest raw dairy producers in California, Organic Pastures and Claravale. In fact, the USDA has been unable to even find pathogens in the soil at Organic Pastures – which is highly unusual. This is due to the much more stringent standards for sanitation that raw dairies must comply with in order to be licensed to sell their products.

Anti-Cancer Shopping List

 

We hear a lot of advice on what to do to avoid cancer–and with around 1,444,920 new cases of cancer a year, according to the American Cancer Society–it’s no wonder why. One of the easiest and most effective ways to promote good health and to help protect against cancer is with your diet. In fact, The American Cancer society estimates that one third of all cancer deaths might be diet-related.That means watch out for junk food, and embrace healthful food. The foods on this list, prepared by the Cancer Cure Foundation, have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size. The list is not complete–there are other anti-cancer edibles–but this features the all-stars and is an excellent starting point. 


Vegetables



Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin–believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in tests. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane–as much as 20 times higher than the levels found in mature heads of broccoli.



Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities–2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.



Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.



Mushrooms: Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor appear to help the body fight cancer and build the immune system. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.



Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones–important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.



Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.



Fruit

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.



Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.



Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.



Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.



Grapes, red grapes contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells–this appears to help slow the growth of tumors.



Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.



Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.



Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research (2001;61:6112-6119) rats fed diets of 5 percent to 10 percent black raspberries saw the number of esophageal tumors decrease by 43 percent to 62 percent. A diet containing 5 percent black raspberries was more effective than a diet containing 10 percent black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.



Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)


Seeds & Nuts



Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.



Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)


Herbs & Spices



Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic–as well as onions, leeks, and chives–to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn’t show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.



Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven’t found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.



Tapioca (I know, not a spice, but listed here for your shopping convenience) is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus.



Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.


Beverages



Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina’s medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn’t extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a carcinogen, you can switch to non-alcoholic wines.



Soy Products like soy milk and tofu contain several types of phytoestrogens–weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.



Green Tea and Black Tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40 percent polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

Mussels: A Cheap and Sustainable Seafood Option

 
Not unlike their bivalve cousin, the oyster, mussels are exceedingly delicious and a surprisingly sustainable seafood option. While not as dignified and high culture as the oyster, the mussel is part of the bivalvia mollusca family (like the clam) and exist in both freshwater and seawater and are commonly consumed smoked, boiled, steamed, roasted, barbecued or fried in butter. Sure there are bad mussels out there but as long as you know a few rules and practice a certain amount of caution, you are more likely to get sick from a jar of peanut butter than a fresh mussel.

Safety is one thing, but with most seafood being a decidedly unsustainable luxury these days, it is refreshing to learn that mussels are almost always farmed sustainably and they naturally filter the water they are cultivated in (think of them as shelled Britta filters). While not all mussels are palatable to humans (the ones we don’t eat the birds and other marine life will certainly enjoy) at least 17 varieties are cultivated for human consumption, with the most common being the Mytilus edulis, M. galloprovincialis, M. trossellus and Perna canaliculus (don’t expect to get anything but blank stares from the fish monger when you ask for them by their Latin name).

It’s time for mussels to get shown a little love.Because of their hard shell and the innate fear of poisoning yourself, and your family, the mussel can seem like an intimidating proposition. But fear not. With a minor attention to detail and some consumer savvy, you too can be eating a fast, cheap, and sustainable dinner.


To Market, to Market:


When purchasing mussels make absolutely certain that what you are getting are as fresh as possible (more than 2 or 3 days out of the water is a bit too vintage for safe eating). Make sure that your mussels are free of cracks, breaks, or other openings in the shell (if the shell is open, the mussel is more than likely dead and in some state of decay – this is one of the things that will make you sick).



Storing Mussels:


Remember mussels should be alive until the moment they are cooked (see above) and storing them in a bowl of water or enclosed in a plastic bag will most certainly lead them to an early demise. Make sure they remain refrigerated until you are ready to use them. The best home for them is in a bowl covered with a damp towel (so they don’t dry out) in the fridge.



Cleaning the Bivalves:


Cleaning a mussel is easier than you would assume. Most of the time you just need a little cold water and sometimes a light vegetable brush to rid the mussel of dirt or the occasional mussel beard.



Cooking the Mussels:


Essentially, whether you are baking them, barbecuing them, or simply steaming them, mussels are cooked once they are sufficiently hot enough to open on their own. This usually takes no more than a few minutes (depending on the cooking method). If a mussel doesn’t open, don’t fuss with it, just throw it out and assume it wasn’t meant to be.


Here is an exceedingly easy and reliable mussel recipe from the cookbook La Cucina – enjoy!

Crostini with Mussels from La Cucina

• For the crostini:
• Olive oil
• 8 slices stale peasant-style bread
• 1/2 cup white wine vinegar
• For the mussels:
• 2 pounds mussels
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 diavolillo (hot chili pepper such as Thai bird chili or red serrano)
• 2 bay leaves
• 3/4 cup dry white wine
• 2 tablespoons chopped flat-leaf parsley

1) Heat an inch of olive oil in a high-sided pan. Dampen the slices of bread in the vinegar; let dry for several minutes on a clean cloth. Fry the bread until golden brown and crunchy. Remove them with a slotted spoon, drain, and set aside on dry paper towels.

2) Clean the mussels, removing the beards, scraping them, and rinsing under running water. Put them in a covered pot and cook them over high heat until they open. Drain the mussels, preserving the liquid and discarding the shells.

3) Heat two tablespoons of olive oil in a pan and sauté the garlic and diavolillo. Add the mussels, a cup of their liquid (add water as needed to make a cup of liquid), and bay leaves; cook 5 minutes, then add the wine. As soon as the liquid has evaporated add the parsley.

4) Arrange the bread on individual plates, and pour over each a ladleful of mussels with their cooking liquid and serve.

Millet is Not Just for the Birds: It is Good for You Too

 

What is Millet?

Millet is a small seed that is a cereal crop. It is widely grown around the world for food and for animal feed. If you have ever fed birds, then you have seen millet in the bird seed mixture.

It probably never occurred to you that the seeds you were giving to the birds could actually be food for you too. The next time you feed birds, take a long look at the seeds and you will notice that millet makes up a high percentage of the seed mixture.

Millet is actually a seed, but classified as a grain for culinary purposes. Millet is an ancient grain; feeding more than one-third of the world’s population.

Millet is an American super grain and is also a very important cereal crop.

Millet is small and its color varies. You can find millet that is white, yellow, gray and red. Cooks up quite nicely and has a nutty, slightly sweet flavor.


History of Millet

Millet originated in North Africa, specifically in Ethiopia. Eaten since prehistoric times. It is also mentioned in the Bible.

Millet is still an important staple in Africa and used in flatbread. Ground millet is used in India in flatbread preparation too. Before the introduction of potatoes and corn in the Middle Ages, millet was a staple in Europe especially in Eastern European countries.

Today, India, Nigeria and China are the top producers of millet.


Benefits of Millet

  • High in Magnesium. One cup of cooked millet provides 26.4% daily value of magnesium
  • Rich in iron, potassium, calcium, phosphorous, B vitamins
  • 15% protein – complete protein when eaten with legumes
  • Good source of fiber
  • Cooks fast
  • Least allergenic
  • Gluten-free
  • Only grain that is non-acid forming
  • Soothing
  • East to digest
  • Warming (good to eat in the winter)

Note: Those of you who are sensitive to oxalates, millet has small amounts of oxalates.


Where to Find Millet

  • Check your local grocery store first and if your local grocer does not carry millet, then you may ask for it.
  • Health food stores
  • Some Farmers Markets
  • Order online

How to Use Millet

  • Sweetened cereal
  • Stews
  • Casseroles
  • Stuffing for vegetables*
  • Patties
  • Pilafs

*Substitute for rice when using stuffing for vegetables.

Recipe

Here is a quick and easy breakfast cereal that you can try. I tried it and I must say, it was very delicious.

Note: If you prepare this cereal for yourself and one other person, I recommend that you half this recipe.

Millet Cereal

1 cup dry millet

1 cup dry or fresh apple

1/2 cup unsweetened shredded coconut

4 cups of water

1 teaspoon salt

Directions: Add all ingredients to a 2 or 3 quart saucepan. Bring to a boil for 3 minutes. Reduce heat to simmer. Cover and simmer for 30-20 minutes.

You can spruce it up by adding a little cinnamon and a few nuts (walnuts, pecans, etc) of your choice.

7 Coffee Pros & Cons

 
The Good:

1. Coffee Reduces Your Risk of Diabetes

In a 2005 review of nine studies, researchers found that for those that drank four to six cups of coffee per day, versus only two or fewer, their risk for Type 2 diabetes decreased by almost 30 percent. The number decreased by 35 percent when people drank more than six cups per day. And if you’re picturing yourself running around the office with your eyes bugging out of your head, no worries because caffeinated and decaffeinated coffees provided much the same results.


2. Coffee Fights Free Radicals

We often forget that coffee is actually a plant and like all plant foods, the coffee bean contains more than 1,000 naturally occurring substances called phytochemicals, which may help prevent disease. Many of these phytochemicals are antioxidants which protect the cells from damage from free radicals.



3. Coffee Improves Memory and Cognition

Researchers reported that volunteers who drank caffeinated coffee in the morning performed better than nondrinkers on tests that involved learning new information. Coffee can also improve cognitive function as we age. One study found that combining coffee with a sweet treat had an even bigger impact.

According to study researcher Josep M. Serra Grabulosa, from the Department of Psychiatry and Clinical Psychobiology at Universidad de Barcelona:

Our main finding is that the combination of the two substances improves cognitive performance in terms of sustained attention and working memory by increasing the efficiency of the areas of the brain responsible for these two functions. This supports the idea of a synergistic effect between two substances, in which each one boosts the effect of the other.


The Bad



4. Coffee Can Increase Osteoporosis

It’s true that coffee can cause the body to excrete calcium in urine. We don’t want the body to rid itself of calcium because this can lead to osteoporosis. According to The Diet Channel, about five milligrams of calcium is lost per every six ounces of coffee consumed. But these calcium losses can be counter balanced with two tablespoons of milk or yogurt per cup of coffee.



5. Coffee Causes Wrinkles

Even though coffee has antioxidants, if you drink too much of it, it can cause wrinkling of the skin. This is a result of dehydration which is the worst thing for your skin. So when you’re drinking that morning cup or two, make sure that you’re pairing it with water. Even better, add 1 tablespoon of chia seeds to your water and let them sit for 30 minutes. The chia seeds keep you even more hydrated than regular water.


6. Coffee Can Actually Cause Weight Gain

The blood sugar fluctuations that a caffeine high produces can contribute enormously to cravings.Coffee is also socially connected to food. For example, we pair coffee with dessert or that morning powdered doughnut. Additionally, when we crash from our caffeine high that’s when we reach for all sorts of fatty snacks to keep us going.




7. Conventional Coffee Is Laden with Pesticides

The coffee plant is one of the most heavily sprayed crops. It’s coated with chemicals, pesticides, and herbicides, nothing you’d want to be ingesting. If you do drink coffee, make sure that it’s the organic variety, free from assorted chemicals that leech into our ground water and can make us sick down the road.

If you switch to decaffeinated coffee, make sure the caffeine is removed in a natural way without the use of chemicals to do it. Often times, conventional decaffeinated coffee has more chemicals that regular.

Walnuts have healthiest antioxidants of all nuts, study says

 

Walnuts are top nut for health, say researchers from the University of Scranton to the American Chemical Society


Walnuts are the nuts to eat for health, a new study presented to the 241st National Meeting & Exposition of the American Chemical Society (ACS) indicated recently. Walnuts, scientists on the study said, contain not only more healthy antioxidants, but also have a higher quality of antioxidants than any other nut.

“Walnuts rank above peanuts, almonds, pecans, pistachios and other nuts,” said Joe Vinson, Ph.D. at the University of Scranton, who did the analysis. “A handful of walnuts contains almost twice as much antioxidants as an equivalent amount of any other commonly consumed nut. But unfortunately, people don’t eat a lot of them. This study suggests that consumers should eat more walnuts as part of a healthy diet.”

Vinson noted in an ACS statement that walnuts, which contain high-quality protein, can be substituted for meat; that they are high in vitamins, minerals, and dietary fiber; and that they are dairy-and gluten-free, making them an inexpensive yet nutritious food option.


Until recently, scientists had not compared the nutritional value of nuts with nuts, although they had studied the overall benefits of the regular consumption of small amounts of nuts and peanut butter for years. Decreased risk of heart disease, as well as some cancers, gallstones, type 2 diabetes and other health problems have all be connected to the regular consumption of nuts over the years. But, in this study, Vinson said that he analyzed the antioxidants of different types of nuts, nine in all: walnuts, almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias and pecans. Of all these, walnuts had the highest antioxidant levels. During this study, Vinson found that the antioxidants in walnuts were 2-15 times as potent as vitamin E, which is well-known for powerful antioxidant properties.


“There’s another advantage in choosing walnuts as a source of antioxidants,” said Vinson. “The heat from roasting nuts generally reduces the quality of the antioxidants. People usually eat walnuts raw or unroasted, and get the full effectiveness of those antioxidants.”


Still, nuts only account for about eight percent of daily antioxidant intake for most people. Many people are not aware of the nutritious power of nuts, Vinson said, and may be concerned about the high fat and calorie content many associate with nuts. But, he said, the fat in nuts is healthy polyunsaturated and monosaturated fats. Also, the addition of nuts to the diet can actually curb the appetite, he indicated, making people less likely to overeat. A 2009 U.S. study actually associated nut consumption with a significantly lower risk of weight gain and obesity, in fact, the study indicated.


Consumers should, however, keep nut consumption on the small side. According to Vinson, it only takes seven walnuts per day to get the impressive health benefits indicated by this recent University of Scranton study.

Beer Paradise in Czech Republic

 
Drink beer, take a beer bath. In a small village of Khodova Plan the famous brewer Chodovar will offer you anything that you can only dream of even a beer spa.


















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