The health and nutrition benefits of clover

 

Clover is one of the most easily recognizable plants people come into contact with. It grows in the wild, in yards, in gardens, and even in waste places. Many people would be surprised, though, to find out how many health and nutrition benefits this plant has.

There are many species of clover, and every one of them has value in nutrition and medicinal uses. The most commonly used kinds of clover are red clover, white clover, and purple clover, yet all species have the same general properties. Even alfalfa, which is closely allied, has the same uses and benefits.

There are also very few other plants that closely resemble clover. This makes the plant easier to identify than many others, and also means that there is far less danger in accidentally selecting an inedible or poisonous plant species. It also means that a general description should be unnecessary, though there are some things to note about the plant and the various species of clover.

Clover is a legume. That is to say that it is among the relatively few kinds of plant that has the ability to capture or 'fix' nitrogen out of the air. This can be seen on the roots in the form of tiny nodules. This makes clover an excellent rotation crop, particularly when tilling it under to produce richer soil for the following year's planting. It also explains why it is so highly prized as feed for herbivorous animals such as cattle, horses, sheep, and rabbits. Note: Clover is so rich that except in small quantities, it is a good idea to dry it before feeding it to animals. Otherwise the animals may founder.



The clover plant is also healthy for people. The leaves, steamed or boiled, produce a sweet potherb. That is, there isn't the bitterness often associated with many other potherbs, like spinach, dandelion greens, or mustard greens. For some people, this may mean that the herb is a little too bland, however clover does well when mixed with onion, garlic or other spices. Many people like it with just a little salt, pepper, and butter, drained. It also makes a great soup or stock for stews.

The leaves and blossoms of clover are high in iron, vitamin C, and many other healthful minerals and vitamins. It can be considered a dark green vegetable, so the same healthy aspects that exist in spinach also are found in clover.


The leaves and blooms can also be added raw to green salads. They don't distract from the flavor of the other vegetables, yet they do add nutrients, and color in the case of the blooms.

Clover leafs can even be used as a slightly sweet seasoning herb for cooking, and the plant can expand on dishes that use vegetables, while not taking away from the flavor but while increasing the nutritional value those dishes have.

Medicinally, brewing two tablespoons of clover leafs in a cup of boiling water, covered, is an effective aid for colds since it is an expectorant and helps to loosen phlegm. The tea is also a soothing drink that can aid with liver and blood ailments. The flavor is mild and blends well with honey as a sweetener. Note: If used medicinally for an existing medical condition, when possible, avoid table sugar. Sugar is a complex substance that must be broken down in order to be used by the body, unlike sweeteners such as honey.

Clover has a several important redeeming qualities when considering health and nutrition. It is easy to find. It is easy to harvest. It tastes good, yet is bland enough to add to other foods without radically changing the flavor of those foods. Few people have adverse effects from eating it. But most importantly, it is so filled with minerals and vitamins that it is more worth eating than many foods that are commonly sold. It is hard to go wrong with clover.

The 7 Germiest Public Places

 
An average adult can touch as many as 30 objects within a minute, including germ-harboring, high-traffic surfaces such as light switches, doorknobs, phone receivers, and remote controls. At home, you do all that you can to keep the germs at bay. But what happens when you step out the door to go to dinner, do some grocery shopping, or visit the doctor’s office? Know where germs are most likely to lurk, as you’ll find out here.


1. Restaurant menus

Have you ever seen anyone wash off a menu? Probably not. A recent study in the Journal of Medical Virology reported that cold and flu viruses can survive for 18 hours on hard surfaces. If it’s a popular restaurant, hundreds of people could be handling the menus–and passing their germs on to you. Never let a menu touch your plate or silverware, and wash your hands after you place your order. Or use antibacterial wipes.


2. Lemon wedges

According to a 2007 study in the Journal of Environmental Health, nearly 70% of the lemon wedges perched on the rims of restaurant glasses contain disease-causing microbes. When the researchers ordered drinks at 21 different restaurants, they found 25 different microorganisms lingering on the 76 lemons that they secured, including E. coli and other fecal bacteria. Tell your server that you’d prefer your beverage sans fruit. Why risk it?


3. Condiment dispensers

It’s the rare eatery that regularly bleaches its condiment containers. And the reality is that many people don’t wash their hands before eating, says Kelly Reynolds, PhD. So while you may be diligent, the guy who poured the ketchup before you may not have been, which means his germs are now on your fries. Squirt hand sanitizer on the outside of the condiment bottle or use a disinfectant wipe before you grab it. Holding the bottle with a napkin won’t help; napkins are porous, so microorganisms can pass right through, Reynolds says.



4. Restroom door handles

Don’t think you can escape the restroom without touching the door handle? Palm a spare paper towel after you wash up and use it to grasp the handle. Yes, other patrons may think you’re a germphobe–but you’ll never see them again, and you’re the one who won’t get sick.



5. Soap dispensers

About 25% of public restroom dispensers are contaminated with fecal bacteria. Soap that harbors bacteria may seem ironic, but that’s exactly what a recent study found. “Most of these containers are never cleaned, so bacteria grow as the soap scum builds up,” says Charles Gerba, PhD. “And the bottoms are touched by dirty hands, so there’s a continuous culture feeding millions of bacteria.” Be sure to scrub hands thoroughly with plenty of hot water for 15 to 20 seconds–and if you happen to have an alcohol-based hand sanitizer, use that, too.



6. Grocery carts

The handles of almost two-thirds of the shopping carts tested in a 2007 study at the University of Arizona were contaminated with fecal bacteria. In fact, the bacterial counts of the carts exceeded those of the average public restroom. Swab the handle with a disinfectant wipe before grabbing hold (stores are starting to provide them, so look around for a dispenser). And while you’re wheeling around the supermarket, skip the free food samples, which are nothing more than communal hand-to-germ-to-mouth zones.



7. Airplane bathrooms

When Gerba tested for microbes in the bathrooms of commercial jets, he found surfaces from faucets to doorknobs to be contaminated with E. coli. It’s not surprising, then, that you’re 100 times more likely to catch a cold when you’re airborne, according to a recent study in the Journal of Environmental Health Research. To protect yourself, try taking green tea supplements. In a 2007 study from the University of Florida, people who took a 450-milligram green tea supplement twice a day for 3 months had one-third fewer days of cold symptoms. The supplement brand used in the study was Immune Guard ($30 for 60 pills; immune-guard.us).


8. Doctor’s office

A doctor’s office is not the place to be if you’re trying to avoid germs. These tips can help limit your exposure:

1. Take your own books and magazines (and kid’s toys, if you have your children or grandchildren with you).

2. Also pack your own tissues and hand sanitizers, which should be at least 60% alcohol content.

3. In the waiting room, leave at least two chairs between you and the other patients to reduce your chances of picking up their bugs. Germ droplets from coughing and sneezing can travel about 3 feet before falling to the floor.

Top 10 Worst Foods in America

 
Outback Steakhouse: Aussie Cheese Fries
The Aussie cheese fries come topped with melted Monterey Jack, Cheddar, chopped bacon and served with a spicy ranch dressing. This side dish (side dish!) serves up more than the average person’s recommended calories for an entire day, and nearly THREE TIMES the daily recommended sodium allowance–if you’re black, have high blood pressure, diabetes, or chronic kidney disease, make that 4.25 times your daily recommended sodium allowance. How to turn “g’day, mate” into “goodbye, mate.”

Calories: 2710
Fat (g): 203
Saturated Fat (g): 25

Sodium (mg): 6360


The Cheesecake Factory: Farmhouse Cheeseburger
Maybe, just maybe, if you were working really strenuously on a farm all day, and you were an 18-year old boy–you could handle the nutritional bomb that is the Farmhouse Cheeseburger. This doozy comes topped with grilled smoked pork belly, cheddar cheese, onions, lettuce, tomato, mayo and a fried egg–hey man, kudos for the healthy lettuce and tomato. The burger alone brings in almost enough daily calories for most sedentary women, and way exceeds anyone’s sodium allowance. Factor in the calories and sodium from the fries which tag along just for fun, and you could be feeding the whole flippin’ farm.

Calories: 1530
Saturated Fat (g): 36
Sodium (mg): 3,210

With fries
Calories: 1990
Sodium (mg): 4,670


The Cheesecake Factory: Ultimate Red Velvet Cake Cheesecake
Behold the Ultimate Red Velvet Ceesecake. Just please, please don’t follow your Farmhouse Cheeseburger from The Cheesecake Factory with a hunk of this flirty black widow. To do so would be to consume nearly two days worth of calories in one meal. Hello, gout! How does one piece of cake rack up such sin? Two layers of red velvet cake, alternated with two layers of cheesecake, plus cream cheese frosting…and white chocolate shavings…and a tower of whipped cream.

Calories: 1,540
Saturated Fat (g): 59


KFC: Double Down Sandwich
It’s not the calorie count that lands this meaty monster on my list, it’s the sheer audacity. Screw anything grown in the ground, this baby is pure animal–two thick fried chicken filets, two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel’s Sauce. KFC exuberantly exclaims that it’s “so meaty, there’s no room for a bun!” Now that’s something to be proud of…

Calories: 540
Fat (g): 32
Sodium (mg): 1380



Denny’s Fried Cheese Melt
When cheese dipped in batter and deep-fried just isn’t enough–tuck it into more cheese (well, American “cheese”), white bread, and fry the whole shebang in butter! And serve it with fries! Turn an otherwise innocent cheese sandwich into a 1260-calorie catastrophe with more sodium than many people are allowed to have in two days.

Calories: 1,260
Saturated Fat (g): 21
Sodium (mg): 3,010


Baskin Robbin’s: Large Oreo Chocolate Shake
As many grams of sugar as you would consume eating 56 Oreo cookies, more than most people’s daily caloric allowance, more sodium than you can bat an eye at, and don’t get me started on the saturated fat–all in a snack, not even a meal, that you can absent-mindedly sip through a straw while waiting for the light to change.

Calories: 2600
Fat (g): 135
Saturated Fat (g): 59
Sugar (g): 263
Sodium (mg): 1700



California Pizza Kitchen Waldorf Chicken Salad
You want to be mindful when eating at a pizza and pasta spot, so you order the Waldorf chicken salad–how bad can it be? Somehow, as with some kind of California black magic, field greens, grilled chicken breast, grapes, apples, candied walnuts, celery and Gorgonzola cheese are more detrimental to your health and waistline than most of the items on the menu. The restaurant’s Garlic Cream Fettucine with Chicken has almost 200 calories less, and believe it or not, the Cheeseburger Pizza and the Meat Cravers’ Pizza both have less calories! What the effin’ F? With salads like that, who needs pizza?

Calories: 1570
Sat Fat (g): 30
Sodium (mg): 2082



Macaroni Grill: Spaghetti and Meatballs with Meat Sauce
Don’t they say to skip the cream sauce and your pasta dish won’t be that bad? Ladies and gentleman, introducing the dish that kicks that advice so far out of the stratosphere it’s orbiting some other sun right now. Just the mere thought of the unhealthful kapow this dish delivers gives me equal parts agita and angina. And look at that sodium!

Calories: 2430
Fat (g): 128
Sodium (mg): 5290



On the Border: Dos XX Fish Tacos with Chipotle Sauce, Refried Beans and Rice
Fish tacos, healthier than the meat option? Think of it this way, you could eat 8 McDonald’s cheeseburgers for less calories than this dish; while 10 McDonald’s hamburgers have less sodium than this plate of heart disease.

Calories: 2440
Fat (g): 159
Saturated Fat (g): 36
Sodium (mg): 5390


The Big Texan: Free 72-Ounce Steak
Also known as “The Texas King,” the 72-ounce free steak will have you singing “I’m Henery the Eighth, I am” all the way to the emergency room. Seriously, what kind of obscene crazy crap is this? If you eat a four-and-a half-pound steak, plus shrimp cocktail, baked potato, salad, roll, and butter within an hour, the $70 dinner is on the house. Over 8,000 people have successfully stepped up to the challenge, including an 11-year old boy and a 69-year old grandmother. What is wrong with us? The steak alone provides more than enough daily calories for two people, reliable nutritional data is not available for the entire dinner, but I’m pretty confidant that the whole disaster would easily support a small family’s caloric needs for a day.

Perhaps most telling is item number 6 in the FREE 72OZ STEAK DINNER RULES: Should you become ill, the contest is over… YOU LOSE! (Please use the container provided as necessary.)

Uhm, yeah.

The steak alone:
Calories: 5, 760
Fat (g): 480

Health Benefits of Omega-3s

 
The Fat Family Tree
The family of fat is very complex, so to make it less confusing, picture it as a family tree. At the top, there are two different families of fat—saturated fat and unsaturated fat. Saturated fat (butter is one example) is packed with hydrogen atoms, making it solid at room temperature. Unsaturated fat (like olive oil) contains fewer hydrogen atoms, so it is liquid at room temperature. The family of unsaturated fat includes two children: monounsaturated fat and polyunsaturated fat. In the polyunsaturated fat family, you'll find omega-6 fatty acids and omega-3 fatty acids, and it is the omega-3 family that has been making headlines in the nutrition world.



3 Types of Omega-3's
There are actually three types of fatty acids that are collectively referred to as omega-3's: ALA (alpha-linolenic acid), EPA (eicosapentaenoic), and DHA (docosahexaenoic acid). Besides being hard to pronounce, they are extremely important to your health. Omega-3's are "essential" fatty acids, because they are necessary for health and must be included in your diet (because the human body cannot manufacture them on its own). But what exactly are they used for, and what do they do for human health?

Mega Health Benefits
Extensive research indicates that omega-3 fats reduce inflammation, helping to prevent inflammatory diseases like heart disease and arthritis. In addition to warding off inflammation, omega-3’s are also essential to the brain, impacting behavior and cognitive function, and are especially necessary during fetal development. According to the University of Maryland Medical Center (UMM), omega-3’s may also:

• Improve artery health by helping to reduce plaque buildup and blood clots in arteries that lead to the brain.
• Improve cholesterol by lowering triglycerides and elevating HDL (good cholesterol) levels. These benefits come primarily from DHA and EPA. Learn more about fats that fight cholesterol.
• Improve joint health by reducing joint tenderness and stiffness associated with arthritis and osteoarthritis.
• Improve bone health by positively impacting the body's calcium levels, reducing the incidence of bone loss.
• Improve mental health by helping to insulate nerve cells in the brain, allowing these nerve cells to better communicate with one another. People who are deficient in omega-3’s may suffer from depression, bipolar disorder, schizophrenia, eating disorders, and ADHD.
• Improve skin health by helping to alleviate symptoms related to skin disorders like acne and psoriasis.
• Improve bowel health by reducing inflammation of the bowels, helping alleviate symptoms of Crohn’s disease and ulcerative colitis.
 • Improve lung health by reducing inflammation in diseases like asthma.
• Improve menstrual health by reducing the pain associated with PMS and menstruation.
• Help prevent cancer. Colon, breast, and prostate cancers have all been correlated with low intakes of omega-3's.

Sources of Omega-3’s
The three different types of omega-3’s are found in specific types of foods.

• ALA is found in foods of plant origin. The richest source of ALA is flaxseed, but it is also found in hempseed, canola oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, linseeds, walnuts, and walnut oil. Once ingested, the body converts ALA into EPA and DHA, allowing it to be more readily used by the body. However, this conversion isn't very efficient. That's why experts recommend including EPA and DHA sources in your diet as well. *Note: Flaxseed oil supplements are available in liquid and capsule form, but always consult your health care provider before taking any supplements.

• DHA is found in seafood, algae, and coldwater fish such as salmon, sardines and albacore tuna. *Note: Fish oil supplements and vegetarian DHA supplements (containing algae) are also available in liquid and capsule form, but always consult your health care provider before taking any supplements. Only use fish oil supplements that have been certified to be free of heavy metal contaminants like mercury.

• EPA is found in many of the same foods as DHA, including cold-water fish such as salmon, and sardines, as well as cod liver, herring, mackerel, and halibut. *Note: Fish oil and vegetarian algae supplements are also good sources of EPA, but always consult your health care provider before taking any supplements. Only use fish oil supplements that have been certified to be free of heavy metal contaminants like mercury.

• Enriched eggs that contain all three types of omega-3 fatty acids are readily available these days. These eggs are enriched by adding flaxseed or algae to the hens' diets so that they produce eggs that are rich in healthy fats. According to the Flax Council, omega-3-enriched eggs provide almost half of the recommended daily level of ALA and one-quarter of the recommended daily level of EPA and DHA—the same amount that can be found in 3 ounces of fish.


To get the recommended levels all types of omega-3's, aim for:


• 2 tablespoons of ground flaxseed (or 1 tablespoon of flaxseed oil) daily. To learn more about storing and using flaxseed, click here.
• 2 to 3 servings of the above-mentioned fish sources per week. In general, fresh fish contain more DHA and EPA than frozen fish. To learn more about fish selection and safety, click here.

Omega-3's might seem overwhelming at first. But once you understand the types and "mega" health benefits that come with them, you'll be on your way to improving your health. Now that's something to brag about!

7 Things You Didn’t Know About Your Taste Buds

 
You probably already know that your taste buds have something to do with your food preferences, but you’ll likely be surprised to learn how deeply those preferences are rooted in your body's survival instincts. We spoke to the experts to learn more about taste buds, and uncovered loads of surprising information, from how pregnancy can affect taste to why some people have more sensitive palates. Read on to learn seven surprising facts about taste buds.


1. You can’t see your taste buds.
Those bumps you see on your tongue when you say “ahh”? They aren’t taste buds. “Those round projections are called fungiform papillae and each has an average of six taste buds buried inside its surface tissue,” says Linda Bartoshuk, PhD, director of human research at the University of Florida Center for Smell and Taste. Specialized taste receptors inside the taste buds allow us to distinguish sweet, salty, sour and bitter—and a possible fifth taste called umami, which has a savory element––by sending a message to the brain. And you don’t just have taste buds on your tongue—they’re everywhere, from the roof of your mouth to your throat and stomach.


2. Not everyone has the same amount of taste buds.
According to Nicholas Bower, MD, district medical director at MedExpress, the average adult has between 2,000 and 10,000 taste buds. People who have more than 10,000 are considered to be "supertasters" because they taste things more intensely. “Research has shown that supertasters don’t like vegetables very much because they taste bitterness so intensely,” says Dr. Bartoshuk. “They also may find very sweet desserts, like crème brûlée, to be over-the-top sugary.” To find out where you fall on the taste spectrum, Dr. Bartoshuk recommends an easy at-home test: Apply a couple of drops of blue food color to your tongue and swallow a few times. Then examine your tongue's surface; fungiform papillae won’t pick up the dye, so they’ll look like pink polka dots on a blue background. If your tongue appears to be almost solid pink, then you have tons of fungiform papillae and may be a supertaster.


3. Taste and flavor are not the same thing.
Taste is what your taste buds pick up: sweet, salty, sour, bitter and potentially umami (the fifth savory taste). Flavor is a combination of taste plus smell, specifically "retronasal olfaction," which is how your brain registers scent when you eat something. For example, sniffing a chocolate doughnut will send a scent message through your nostrils to one part of your brain, and eating it will send a different type of scent signal to a different part of your brain. It is the scent message from eating that combines with taste to create flavor. However, according to Dr. Bartoshuk, the scent message from smelling with your nose is not involved with flavor at all (your brain knows the difference between the two).


4. Taste buds are designed to keep us alive.
“The purpose of our ability to distinguish tastes is survival,” says Trey Wilson, DDS, a New York City–based dentist. “Taste buds tell your brain whether or not to swallow what’s already in your mouth.” According to Dr. Bartoshuk, infants are born loving sweet and hating bitter, because natural sugar—not the sugar in, say, a processed candy bar, as we think of it today—is brain fuel, while bitter is the sensory cue for poison. “The taste system evolved to protect a baby who hasn’t learned anything about what is good and bad for himself yet,” she explains. Additionally, sodium is a mineral that’s essential for making our muscles and nerves work, thus many people’s cravings for salty snacks.


5. Your flavor preferences aren’t set in stone.
You can train your palate to enjoy new foods—just ask any adventurous eater who used to be a picky toddler. “By our watching our parents and friends, our brain learns what foods are ‘good,’” says Dr. Bower. Want to expand your child’s—or your own—palate? According to Dr. Bartoshuk, bringing out the sweetness of something will make it more palatable, as will adding something fatty, since your stomach has fatty acid receptors, which send a pleasing signal to your brain. So pairing broccoli with cheese, or roasting it to pull out its natural sugars, will likely make it more enjoyable. “Or you could add social cues: Eat it with someone else who really enjoys it, or with someone whom you admire and like. All of these things can make the food seem more appealing.” Similarly, if you eat something you used to love right before getting hit with the stomach flu, chances are you’ll have an aversion to that food for quite some time.


6. Our taste preferences may fluctuate with our hormones.
Have you ever noticed that many pregnant women in their first trimester can’t stand the sight of vegetables? Their taste buds may be protecting them against potential harm. “I suspect that because the taste of bitter is hardwired to be a cue for poison, early in pregnancy your brain becomes sensitized to avoid it in order to guard your baby,” says Dr. Bartoshuk. Similarly, pregnant women crave foods that tend to be high energy sources—something women need more of during pregnancy––like sugars and carbohydrates in the form of bread, candy or other sweets. As for the classic pregnancy cravings of ice cream and pickles, according to Dr. Bartoshuk, they most likely have very little to do with what a woman's body needs. While craving ice cream could be a hankering for an energy source, pickles aren’t a source of anything that a pregnant woman might need.


7. Taste buds are constantly regenerating.
Taste buds go through a life cycle where they grow from basal cells into taste cells and then die and are sloughed away. According to Dr. Bartoshuk, their normal life cycle is anywhere from 10 days to two weeks. However, “burning your tongue on hot foods can also kill taste buds,” she says. “But they grow right back, which is why the ability to taste doesn’t diminish with age.” Though Dr. Bartoshuk notes that taste remains robust as we get older, the ability to taste bitterness does decline in women with the onset of menopause. Since, on a primal level, the ability to taste bitter may protect a pregnant woman’s baby, those receptors may stop working after a woman’s childbearing years are over because it is no longer a reproductive necessity.

Fingernails: 5 Signs That Point to Bigger Health Problems

 

Changes in the fingernails can indicate everything from heart disease to thyroid problems and malnutrition. Here are some nail conditions that might require medical attention.


1. Nail Separates from Nail Bed
What it looks like: Fingernails become loose and can separate from the nail bed.
Possible causes:
  • Injury or infection
  • Thyroid disease
  • Drug reactions 
  • Psoriasis
  • Reactions to nail hardeners

    2. Yellow Nails
    What it looks like: Yellow discoloration in the fingernails. Nails thicken and new growth slows. Nails may lack a cuticle and may detach from the nail bed.
    Possible causes:
    • Respiratory conditions, such as chronic bronchitis
    • Swelling of the hands (lymphedema)


    What it looks like: Yellow discoloration in the fingernails. Nails thicken and new growth slows. Nails may lack a cuticle and may detach from the nail bed.

    Possible causes:
    Respiratory conditions, such as chronic bronchitis
    Swelling of the hands (lymphedema)




    3. Spoon Nails
    What it looks like: Soft nails that look scooped out. In spoon nails (koilonychia), the depression usually is large enough to hold a drop of liquid.
    Possible causes:
    • Iron deficiency
    • Anemia

      4. Nail Clubbing
      What it looks like: The tips of the fingers become enlarged and the nails curve around the fingertips.
      Possible causes:
      • Low oxygen levels in the blood, which could point to heart disease
      • Inflammatory bowel disease
      • Cardiovascular disease
      • Liver disease

        5. Opaque Nails
        What it looks like: Nails look mostly opaque but have a dark band at the tips (a condition known as Terry’s Nails)
        Possible causes:
        • Malnutrition
        • Congestive heart failure
        • Diabetes
        • Liver disease
        If your senior parent has one of these nail problems, and it doesn’t go away, make an appointment with your doctor to get it diagnosed.

        7 Surprising Reasons You Wake Up Tired

         
        When you can’t sleep, you know it. But what about when you can, yet you wake up feeling tired and achy or you’re groggy again a few hours later? What’s that about? All too often, it turns out, the problem is one that doesn’t keep you awake but does sabotage your sleep in more subtle ways, so the hours you spend in bed don’t refresh and revitalize you the way they should. Here are seven signs that you have a sleep problem that’s secretly stealing your rest.


        1. You sleep poorly and wake with a bad taste in your mouth.

        What it’s a symptom of: “Morning mouth” can be a signal of gastroesophageal reflux disease (GERD) or asymptomatic heartburn. Recent sleep studies have shown that up to 25 percent of people who report sleeping poorly without a diagnosed cause have sleep-related acid reflux. But because they don’t have obvious heartburn symptoms, they’re unaware of the condition.

        How it interrupts sleep: Acid reflux causes the body to partially awaken from sleep, even when there are no symptoms of heartburn. The result of this “silent reflux” is fitful, uneven sleep, but when you wake up digestion is complete and you can’t tell why you slept poorly.

        What to do: Follow treatment suggestions for heartburn, even though you aren’t experiencing classic heartburn symptoms: Don’t eat for at least two hours before hitting the sack, and avoid acid-causing foods in your evening meals. (Alcohol, chocolate, heavy sauces, fatty meats, spicy foods, citrus fruits, and tomatoes all contribute to heartburn and acid reflux.) Some doctors also recommend chewing gum before bed, because it boosts the production of saliva, which neutralizes stomach acid.

        Certain medications, particularly aspirin and other painkillers, are hard on the stomach and esophageal lining, so don’t take them just before bed.

        Sleep studies have shown that sleeping on the left side reduces symptoms, and sleeping on the right side causes them to worsen because acid takes longer to clear out of the esophagus when you’re on your right side. If you prefer to sleep on your back — a position that can increase reflux — elevating your head and shoulders can help.

        Losing weight can do wonders to banish heartburn and acid reflux. And if all else fails, try taking an over-the-counter antacid.

        2. You toss and turn or wake up often to use the bathroom.

        What it’s a symptom of: Nocturia is the official name for waking up in the middle of the night to use the bathroom. The National Sleep Foundation estimates that 65 percent of older adults are sleep deprived as a result of frequent nighttime urination. Normally, our bodies have a natural process that concentrates urine while we sleep so we can get six to eight hours without waking. But as we get older, we become less able to hold fluids for long periods because of a decline in antidiuretic hormones.

        How it interrupts sleep: For some people, the problem manifests as having to get up to use the bathroom, and then being unable to get back to sleep. Once middle-of-the-night sleeplessness attacks, they lie awake for hours. But for others the problem is more subtle; they may sleep fitfully without waking fully, as the body attempts to send a signal that it needs to go.

        What to do: Start with simple steps. Don’t drink any liquids for at least three hours before going to bed. This includes foods with a lot of liquid in them, like soups or fruit. Lower your coffee and tea consumption; the acids in coffee and tea can irritate the bladder. Don’t drink alcohol, which functions as a diuretic as well as a bladder irritant.

        Go to the bathroom last thing before getting in bed and relax long enough to fully empty your bladder. It’s also important to get checked for conditions that cause urination problems. Guys, this means getting your prostate checked. Inflammation of the prostate, benign prostatic hyperplasia (BPN), and prostate tumors can all cause frequent urination. In women, overactive bladder, urinary tract infections, incontinence, and cystitis are common causes of urinary problems.

        Diabetes can also cause frequent urination, so if you haven’t been tested for diabetes recently, see your doctor. Certain drugs such as diuretics and heart medications can contribute to this problem; if that’s the case, talk to your doctor about taking them earlier in the day. A prescription antidiuretic can cut down on nighttime urination if all else fails and there’s no underlying issue.

        3. Your jaw clicks, pops, or feels sore, or your teeth are wearing down.

        What it’s a symptom of: Teeth grinding, officially known as bruxism, is a subconscious neuromuscular activity. Bruxism often goes on without your being aware of it; experts estimate that only 5 percent of people who grind their teeth or clench their jaws know they do it until a sleep partner notices the telltale sound or a dentist detects wear on the teeth. Jaw clenching is another form of bruxism, except you clench your teeth tightly together rather than moving them from side to side. Jaw clenching can be harder to detect than grinding, but one sign is waking with pain or stiffness in the neck.

        How it interrupts sleep: Bruxism involves tensing of the jaw muscles, so it interferes with the relaxation necessary for deep sleep. And if you’re fully grinding, your body is engaged in movement rather than resting.

        What to do: See a dentist. If you don’t have one, dental schools often offer low-cost dental care provided by students supervised by a professor. A dentist can look for underlying causes, such as problems with your bite alignment, and can prescribe a mouth-guard-type device such as a dental splint. If jaw clenching is your primary issue, there are specific dental devices for that.

        Experts also suggest giving up gum chewing during the day, because the habitual chewing action can continue at night. Some people who grind their teeth have experienced relief from botox injections to the jaw muscle. Others have had success using a new biofeedback device called Grindcare, approved by the FDA in 2010.

        4. You move all over the bed or wake tangled in the covers.

        What it’s a symptom of: That kind of movement indicates restless leg syndrome or a related problem, periodic limb movement disorder (PLMD).

        How it interrupts sleep: Doctors don’t know exactly what causes these sleep movement disorders, but they do know they’re directly related to a lack of deep, restful, REM sleep. The restlessness can prevent you from sinking into deep sleep, or a muscle jerk can wake or partially rouse you from deep sleep.

        What to do: See a doctor to discuss your symptoms and get a diagnosis, which may also involve looking for underlying conditions related to restless leg syndrome or PLMD. Diabetes, arthritis, peripheral neuropathy, anemia, thyroid disease, and kidney problems can all contribute to restless leg syndrome and PLMD. Make sure to tell your doctor about any medications you’re taking; a number of medications, including antidepressants, antihistamines, and lithium, can cause restless leg syndrome as a side effect.

        You can also try making dietary changes to make sure you’re getting enough iron and B vitamins, particularly folic acid, since iron and folate deficiency have been linked to restless leg syndrome. Red meat, spinach, and other leafy greens are good sources of both nutrients, but you may want to take supplements as well. If your doctor diagnoses restless leg syndrome or PLMD, medications used to treat Parkinson’s can relieve symptoms by eliminating the muscle jerks. Your doctor may also prescribe medication to help you sleep more deeply, with the idea of preventing the involuntary movements from keeping you in light sleep.

        5. You wake up with a dry mouth or horrible morning breath.

        What it’s a symptom of: Mouth breathing and snoring both disrupt sleep by compromising breathing. Look for drool on your pillow or in the corners of your mouth. If you have a partner, ask him or her to monitor you for snoring, gasping, or overloud breathing.

        How it interrupts sleep: Mouth breathing and snoring can interrupt sleep because you’re not getting enough air to fully relax. Severe snoring — particularly when accompanied by gasps or snorts — can also indicate a more serious problem with obstructed breathing during sleep.

        What to do: Train yourself to breathe through your nose. Try snore-stopping nose strips, available over the counter at the drugstore, or use saline nasal spray to irrigate your nasal passages. Experiment with sleep positions; most people have a tendency to snore and breathe through their mouths when sleeping on their backs. Use pillows to prop yourself on your side, or try the tennis ball trick: Put a tennis ball in the back pocket of your pajama bottoms (or attach it some other way), so it alerts you when you roll over.

        If you typically drink alcohol in the evening, try cutting it out. Alcohol, a sedative, relaxes the muscles of the nose and throat, contributing to snoring. Other sedatives and sleeping pills do the same thing, so avoid using anything sedating. Alcohol also can trigger snoring in two other ways: It makes you sleep more deeply initially and is dehydrating.

        Losing weight — even just ten pounds — can eliminate snoring, studies show. If none of these solutions work, consult a doctor to get tested for sleep-disordered breathing conditions such as apnea.

        6. You sleep fitfully, feel exhausted all the time, and wake with a sore throat or neck pain.

        What it’s a symptom of: Obstructive sleep apnea is a disorder defined as breathing interrupted by intervals of ten seconds or more. A milder sleep breathing problem is upper airway resistance syndrome (UARS), in which breathing is obstructed but stops for shorter intervals of under ten seconds. The number of people who have sleep apnea and don’t know it is astounding; experts estimate that 20 million Americans have sleep apnea, and 87 percent of those are unaware they have the problem. One mistaken assumption is that you have to snore to have sleep apnea. In fact, many people with apnea don’t snore.

        How it interrupts sleep: Obstructive sleep apnea results when the throat closes and cuts off airflow, preventing you from getting enough oxygen. UARS is similar, but it’s usually tongue position that blocks air from getting into the throat. Blood oxygen levels drop, and when the brain knows it’s not getting enough oxygen, it starts to wake up. This causes fitful, unproductive sleep. Weight gain is a major factor in sleep apnea, because when people gain weight they end up with extra-soft tissue in the throat area, which causes or contributes to the blockage.

        What to do: See an otolaryngologist, who will examine your nose, mouth, and throat to see what’s interrupting your breathing and how to fix the problem. It’s also important to have your oxygen levels measured during sleep. Your doctor will likely recommend using a Continuous Positive Airway Pressure (CPAP) device, a mask that blows air directly into your airways. Studies have shown CPAP masks to be extremely effective in treating sleep apnea. Another mask called a BiPap (Bilevel positive airway pressure device) works similarly but has dual pressure settings. Airway masks only work if you wear them, so work closely with your doctor to choose a model that’s comfortable for you.

        Other options include oral appliances, which change your mouth position by moving your jaw forward to open up the throat, and surgery, which aims to remove the excess tissue from the throat. Newer, minimally invasive outpatient surgical treatments include the Pillar procedure, which involves using permanent stitches to firm up the soft palate; coblation, which uses radiofrequency to shrink nasal tissues; and use of a carbon dioxide laser to shrink the tonsils.

        7. You get a full night’s sleep but feel groggy all the time or get sleepy while driving.

        What it’s a symptom of: This signals circadian rhythm problems or, more simply, getting out of sync with night and day. Irregular sleep patterns, staying up late under bright lights, working a shift schedule, using computers and other devices in bed, and having too much light in the room while you sleep can disrupt your body’s natural sleep-wake cycle.

        Why it interrupts sleep: The onset of darkness triggers production of the hormone melatonin, which tells the brain it’s time to sleep. Conversely, when your eyes register light, it shuts off melatonin production and tells you it’s time to wake up. Even a small amount of ambient light in the room can keep your body from falling into and remaining in a deep sleep. The use of devices with lighted screens is especially problematic in terms of melatonin production because the light shines directly into your eyes. This light is also at the blue end of the spectrum, which scientists believe is particularly disruptive to circadian rhythms.

        What to do: Try to get on a regular sleep schedule that’s not too far off from the natural cycle of night and day — and preferably the same schedule all week. (Experts recommend 10 p.m. to 6 a.m. or 11 p.m. to 7 a.m. every night, but that’s just a general outline.) If you struggle with not feeling alert in the morning, go outside and take a brisk walk in daylight to feel more awake; you’ll find that it’s much easier to fall asleep the following night. This is also a trick experts recommend to help night owls reset their internal clocks. Force yourself to get up and get into bright light one or two mornings in a row and you’ll be less likely to get that “second wind” and burn the midnight oil or experience nighttime sleeplessness.

        As much as possible, banish all screens (TVs, computers, and iPads) for at least an hour before bed. Reading is much more sleep-inducing than looking at a lighted screen, but make sure your reading light isn’t too bright and turn it so it doesn’t shine in your eyes. Remove night-lights; if you need to get up in the middle of the night, keep a small flashlight next to your bed, being careful to turn it away from you. Check your bedroom for all sources of light, however small. Does your smoke alarm have a light in it? Put tape over it. Use an alarm clock without a lighted dial, or cover it. If your windows allow moonlight and light from streetlights to shine in, install blackout curtains or shades tightly fitted to the window frames. Don’t charge laptops, phones, cameras, and other devices in your bedroom unless you cover the light they give off.

        8 Things Your Butcher Wants to Tell You

         
        You probably visit the meat counter every time you go to the grocery store, but have you ever wondered about what goes on behind it? To learn the tricks of the butchery trade, we spoke with butchers from grocery-store chains, gourmet supermarkets and specialty shops. Read on to get the inside scoop on freezing, preparing, shopping and saving money on meats so you can carve out some savings next time you hit the counter.


        1. Unconventional cuts can save you money.
        While you’re probably most familiar with traditional cuts like filet mignon, porterhouse and rib eye, those high-end pieces will cost you; as an alternative, look to other cuts that are just as delicious but much more affordable. “Skirt steak is a fabulous piece of meat. It’s super flavorful and economical,” says JoAnn Witherell, culinary vice president at Allen Brothers steaks. “The tips of the tenderloin are also an excellent cut of meat. They’re wonderful, and there’s nothing wrong with it. True, it’s technically a ‘leftover,’ but it’s fantastic,” she adds. At Marlow & Daughters butcher shop in Brooklyn, New York, an innovative "oyster steak" has become a shop favorite, says head butcher T.J. Burnham. “It’s a pretty unique cut that comes from the pelvic area, the top of the leg. It’s not utilized much, and is an inexpensive option.” Other flavorful cuts that can save you cash: brisket, flat iron and shoulder.


        2. You can request specific preparations.
        Prepackaged meat is convenient, but it’s at the mercy of your culinary skills. If you don't know how to trim the fat off a chuck eye roast or debone a leg of lamb, your recipe will not turn out as it should. The good news is that you can head to the meat counter and have your order trimmed and portioned to your preference or as specified in the recipe. “We’re happy to debone it for you, pound it out, butterfly it; whatever you need, it’s free,” says Nicola Ottomanelli, chairman of Ottomanelli's butcher shop in Manhattan. Burnham says he's asked to do an array of extra services particularly by regular customers, including “cutting strips of beef for shabu-shabu [a Japanese hot-pot dish], dressing a brisket to be roasted, tying hams, tying roast beefs and breaking down poultry.” And no need to worry if you don't have a specialty meat shop in your town, since many grocery chains also offer these kinds of specialty services—however, depending on what store you're at and what needs to be done, the cost can vary. Keoni Chang, corporate executive chef at Foodland Supermarkets, a popular franchise throughout Hawaii, says the sky's the limit when it comes to requests at the meat counter, noting that "the butcher cutter is there to do anything that you can’t get from the regular self-service case."


        3. Questions are welcome—and encouraged.
        Though they don't walk the store aisles fielding questions, butchers love to talk shop and troubleshoot to the benefit of their customers. At Marlow & Daughters, Burnham says all of the staff has a culinary background, and are eager to discuss details. “We enjoy helping people, and seeing people expand their culinary horizons and be happy with what they’ve bought from us,” he says. Chang notes that butchers can give suggestions based on specific recipes (which customers will often bring to the store with them), prep recommendations for cuts you're not familiar with and even advise you on how much to purchase for your next 20-person dinner party. "We’re there to provide an actual service of cutting meat for you, but we’re also there to provide ourselves as a resource for you. I think it’s important to demystify this whole 'I’m unprepared to speak to the butcher' mentality. That’s what you don’t have to be; come unprepared. Our job is to help you navigate the cuts and methodologies, ultimately helping you achieve what you’re trying to do," he says.


        4. Discounted meat is not about to go bad.
        Contrary to what you may think, special sale items aren’t about moving product that’s on the verge of spoilage. For the butchers we spoke with, it’s about the market, not a sell-by date. “I can see why someone would think that, but that’s not the case,” Ottomanelli says. “If we offer something on sale, it’s because we were able to get a deal [with the vendor] and we want to pass those savings on to our customers.” Burnham agrees: “It all depends on the prices that I can get. Never at any time are we trying to pawn off a subpar product to our customers.” The same principle of letting the customer get in on the savings is what dictates the sale prices advertised in your grocery store's flyer. "It’s important to shop the ads because that’s where you’re going to get the best pricing," says Chang.


        5. There's no difference in taste between fresh and previously frozen meat.
        Ideally, you’ll want to “buy meat as close to when you’re going to cook it as possible,” says Cliff Crooks, executive chef at BLT Steak in Manhattan. “The day of is best, but it can keep in the refrigerator for a few days.” However, Crooks and the other experts we spoke with realize the freezer is a busy cook’s best friend. “Freezing is fine,” Ottomanelli says, and Witherell agrees: “You won’t be able to tell the difference,” she says. “Once we had a taste test and a nationally renowned chef—I’m not going to say who, but someone quite famous—could not tell the difference between meat of ours that had been previously frozen and fresh.” Before freezing preportioned meat, remove it from the butcher paper and wrap it in plastic wrap, followed by aluminum foil. For safety and the sake of flavor, use frozen meat within a month, and defrost it on a plate in the refrigerator. However, once thawed, it's not recommended that you refreeze the meat unless it has been cooked.


        6. Regular customers do get special treatment.
        Chang extols the benefits of becoming friendly with the employee behind your grocery store's meat counter: "If you know your butcher, he can alert you to neat products at any given time. He also gets a chance to know your preferences and tailor the meats he has available to what you’re looking for." Meanwhile, Weening says you can "definitely" call ahead if you’re a regular customer and have the butcher set aside what you want. “People want to make sure they get what they want, like New York strips,” he says. For someone like Crooks, who works in a kitchen for a living, having a go-to local butcher not only means the shop knows his preferences, they will also save things they think Crooks might want to try as well as go the extra mile to acquire not-so-common orders, like veal feet for making stock or extra meat for a party.


        7. If meat is expensive, there’s a reason.
        Aging, marbling, grade—it all makes a difference in price. For retail, beef is graded, starting with standard and select (which you’ll commonly find at a supermarket), then choice and prime. Prime is the most expensive type of meat; Witherell says only 2% of beef in the U.S. is considered prime. (Veal, lamb and poultry are also graded; pork is not.) The more marbling (i.e., fat) meat has, the more succulent it is—and costly. Aging, which also helps intensify the flavor and tenderness, adds expense. However, aside from those variations, there is one principal that determines cost: supply. Aside from organ meats, “things of limited supply on the animal, like the tenderloins [there are only two] or ribs, will be more expensive,” Witherell says.


        8. Tipping is appreciated, but not expected.
        For most specialty butchers, tipping is inherently awkward. “It’s not expected, especially during the year,” Ottomanelli says. However, “all of my guys do get tips on Christmas.” Burnham says he and the owner decided early on that a tip jar would be "tacky," though Christmas and Valentine’s Day—when customers tend to buy custom cuts—are a very popular time for tips. “It’s definitely not customary and not asked or suggested by us, but if the recognition is there and if they feel the need to, then it’s very welcomed.” However, when it comes to larger supermarket chains, tipping is usually considered a no-no. "People try but we usually don’t take tips. Sometimes you get a card at Christmas time, but in general, no tipping needed, at all," says Weening.

        The 20 Health Benefits of Real Butter

         

        The origins of butter go back thousands of years to when our ancestors first started domesticating animals. In fact, the first written reference to butter was found on a 4500- year old limestone tablet illustrating how butter was made.

        In India, ghee (clarified butter) has been used as a staple food, and as a symbol of purity, worthy of offering to the gods in religious ceremonies for more than 3000 years.

        The Bible has references to butter as the product of milk from the cow, and of Abraham setting butter and milk from a calf before three angels who appeared to him on the plains of Mamre.3

        For millennia, people around the globe have prized butter for its health benefits.


        So how did butter become a villain in the quest for good health?

        At the turn of our century, heart disease in America was rare. By 1960, it was our number one killer. Yet during the same time period, butter consumption had decreased - from eighteen pounds per person per year, to four.

        A researcher named Ancel Keys was the first to propose that saturated fat and cholesterol in the diet were to blame for coronary heart disease (CAD).

        Numerous subsequent studies costing hundreds of millions of dollars, have failed to conclusively back up this claim.

        Yet the notion that a healthy diet is one with minimal fat, particularly saturated fat, has persisted. While Americans drastically reduced their intake of natural animal fats like butter and meat, the processed food industry, particularly the low-fat food industry, proliferated.

        When the baby boomers were children, concerned mothers began to replace butter with margarine. The margarine manufacturers told them it was the healthier alternative and mothers believed them. In those days no one asked, "where is the science to prove it? I want to know before I give this man-made, plastized stuff to my children. After all we humans have been eating butter for thousands of years?".


        As a result, since the early 1970's, Americans' average saturated fat intake has dropped considerably, while rates of obesity, diabetes, and consequently, heart disease, have surged.

        Reducing healthy sources of dietary fat has contributed to a serious decline in our well-being, and those of us that speak out against the anti-fat establishment are still largely ignored .


        Is Margarine Better than Butter?

        No! This is a tragic myth. Butter is a completely natural food essential to your health - especially when you eat organic. Also, please make the extra effort to obtain high-quality organic, raw butter.

        Margarines, on the other hand, are a processed food, created chemically from refined polyunsaturated oils. The process used to make these normally liquid oils into spread-able form is called hydrogenation.

        Margarine and similar hydrogenated or processed polyunsaturated oils are potentially more detrimental to your health than any saturated fat


        a look at the long list of the benefits you receive when you include it in your diet:



        1. Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
        2. Contains lauric acid, important in treating fungal infections and candida.
        3. Contains lecithin, essential for cholesterol metabolism.
        4. Contains anti-oxidants that protect against free radical damage.
        5. Has anti-oxidants that protect against weakening arteries.
        6. Is a great source of Vitamins E and K.
        7. Is a very rich source of the vital mineral selenium.
        8. Saturated fats in butter have strong anti-tumor and anti-cancer properties.
        9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
        10. Vitamin D found in butter is essential to absorption of calcium.
        11. Protects against tooth decay.
        12. Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
        13. Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
        14. Is a source of Activator X, which helps your body absorb minerals.
        15. Is a source of iodine in highly absorbable form.
        16. May promote fertility in women.9
        17. Is a source of quick energy, and is not stored in our bodies adipose tissue.
        18. Cholesterol found in butterfat is essential to children's brain and nervous system development.
        19. Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
        20. Protects against gastrointestinal infections in the very young or the elderly.

        6 Secrets of Skinny People

         
        When it comes to living your healthiest life, skinny doesn’t have to be the goal.

        But—in the interest of “real deal” candor—staying within the ideal body weight for your age, gender and height is one way to ensure you’re being kind to your body. And—let’s face it—being toned and trim certainly feels great.

        With that in mind, we’ve been looking closely at the habits of our healthiest members to extract some key tricks of the trade. What are the essential eating and fitness habits of our most toned and trim trackers? Here, some from the top of our list:



        1.) Always Be Prepared

        In one of our most recent surveys, we asked the members who identified themselves as exceptional eaters to share their best practices when it comes to mealtime. Not surprisingly, a vast majority pointed to the importance of pre-preparing meals. Some of our healthiest members plan their weekly meals in advance; heading to the grocery store or market to select unprocessed foods from which they can create delicious recipes to last through the week. And the best bet for getting a healthy start each day? You guessed it—a balanced breakfast. Our Nutrition Advisor, Alyse Levine, recommends setting aside time in the morning to create a well-balanced breakfast that includes unprocessed carbs, lean proteins and healthy fats. "Doing so will give you extra energy and jump start your metabolism," notes Levine.



        2.) Snack When You’re Hungry

        Denying yourself food when you’re hungry is rarely a reliable long-term strategy. It can lead to major overeating and, not to mention, drag you down throughout the day. Many of our members who’ve experienced weight loss success swear by snacking between meals. Of course, they opt for healthy, balanced snacks in small, sensible portions. Pre-preparing snacks to get you through your workday—avoid that office vending machine—is one strategy for success. Levine recommends always keeping a "snack survival kit" at your workplace or in your car. "Have an assortment of sweet, salty, smooth and crunchy foods for variety," says Levine. "Snacks will prevent you from going into your next meal starving which can lead to overeating."



        3.) Be Calorie Conscious

        In addition to snacking, our fittest users watch their calories. Of course, MyPlate makes being calorie cognizant easy—the tool will do all the work for you and MyPlate mobile offers tracking on-the-go. Knowing your calorie goal based on your weight loss or maintenance goal is essential. It allows you to make smart meal choices to get to where you want to be.


        4.) Indulge & Then Get Back on Track

        Staying slim doesn’t mean you have to deprive yourself. In fact, a majority of successful eating plans include daily or weekly indulgences. So go ahead, treat yourself to something especially tasty when you’re feeling the urge—then do what our trimmest trackers do and get back on track. Healthy members across the board make a point to eat a healthier meal or meal(s) post-indulgence. Levine challenges you to rethink, in general, the "good food, bad food" mentality when you do indulge--noting the importance of mindfully enjoying foods that might be a deviation from your regular eating plan.



        5.) Do Something Daily

        Don’t overwhelm yourself with impractical fitness goals. Think simple. Or rather, think “doable” and “consistent.” Look to power members partaking in the latest LIVESTRONG.COM Fitness Challenge. They’ve committed to just 30 minutes of cardio a day but that act alone creates powerful habits that keep them feeling and looking their healthiest. Notes Levine, "Find an activity that actually brings you joy and you'll have a much greater chance of sticking to it."



        6.) Stay the Course

        One of the most common philosophical cornerstones we see in our success stories submissions? “Stay the course.” Reaching your healthiest, best-looking self is a work in progress and one that often comes with plateaus. Our most successful members acknowledge roadblocks and plateaus and then power through them with a reaffirmation of healthy habits.

        Superfoods At A Glance

         
        Here is a brief list of the most talked about superfoods available today.




        Açai (ah-sah-ee)
        Açai is known as the “King of Superfoods” because it is low in calories, but high in omega-3 fatty acids, fiber, vitamins, minerals and antioxidants. Açai contains substantial amounts of omega-3 fatty acids and is high in fiber, vitamins and minerals.

        You can enjoy açai like they do in Rio de Janeiro by having the frozen pulp of the fruit served with sliced bananas and granola, as it is shown here. This makes a wonderful desert, quite like like a sorbet. You can also find this superfruit in powder or pill form.


        Camu Camu Berry

        Camu Camu is best known for its Vitamin C content (30 to 60 times more naturally occurring Vitamin C than oranges) plus many of the minerals needed to aid in vitamin C absorption.

        The camu camu berry is also an excellent source of calcium, phosphorus, potassium, iron, the amino acids serine, valine and leucine, as well as small amounts of the vitamins B1 (thiamine), B2 (riboflavin) and B3 (niacin). Camu camu also contains high levels of anthocyanins (a powerful antioxidant).


        Camu Camu has a long history as a key folk medicine by people living in the Amazon. Recently, Camu Camu has been marketed as a nutritional supplement claiming to provide antioxidant and anti-inflammatory support for infertility, herpes, gum disease, infections, connective tissue and even depression. However, there is very little science supporting the nutritional claims. The berry is exported around the world with Japan being a major consumer.

        Despite Camu Camu’s impressive vitamin C content, the fruit is extremely acidic, and the flavor can be masked by adding small amounts to smoothies diluting with milk, water and adding a sugar substitute like honey or agave nectar.

        Camu Camu is 4-5 times more expensive as compared to other sources of comparable fruit pulps and even concentrates containing high levels of vitamin C.

        The camu camu tree can live several decades and be cultivated to produce as much as a ton of fruit per acre. However, the over-harvesting of wild Camu Camu threatens to make it an endangered species. Efforts are underway to encourage the commercially sustainable growing of Camu Camu in the Amazon River Basin.



        Dulse (Ocean Vegetable)




        Dulse (Palmaria palmata) is a red algae seaweed or sea vegetable with fan-shaped fronds that grows from the moderate to frigid zones of the North Atlantic and Pacific. It has been harvested as a source of food for thousands of years, and continues to be popular in Northern Ireland, Iceland, and parts of Canada.

        Dulse is a good source of iron, manganese and iodine. It also contains all trace minerals (or micronutrients) needed by humans, and a comparatively large amount of protein. It also has a high fiber content.

        Dulse makes a great addition to salads, soups,tomato and fruit juices, and as a nutritious salt substitute.


        Hemp Seed




        Hulled Hemp seeds contain all the essential amino acids and essential fatty acids necessary to maintain healthy human life. The seeds can be eaten raw, ground into a meal, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. Products range from cereals to frozen waffles, hemp tofu to nut butters.

        About 30-35% of the weight of hempseed is hemp oil, an edible oil that contains about 80% essential fatty acids (EFAs). Hempseed also contains about 20% of a highly-digestible protein. Its amino acid profile is close to “complete” when compared to more common sources of proteins such as meat, milk, eggs and soy.

        Hempseed is an adequate source of calcium and iron. Whole, toasted hempseeds are also a good source of phosphorus, magnesium, zinc, copper and manganese.


        Chia Seeds




        The mighty chia seed is a powerhouse food, high in protein, fiber and the essential omega-3 fatty acid ALA (alpha-linolenic acid), as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

        Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family. It has a long history, cultivated by the Aztecs and Mayans in pre-Columbian times. It was a staple to their diets, and the diets of their warriors.

        Enjoy chia seeds sprinkled over your favorite muesli, in smoothies, on yogurt, in energy bars, or healthy salad. If you soak the chia in water for 30 minutes, they absorb 10-12 times their weight, and turn to a gel because of their high level of soluble fiber. Unlike flax seeds, they can be enjoyed as is, since they don’t need to be finely ground to be utilized by the body.

        Chia is 16% protein, 31 % fat, and 44% carbohydrate of which 38% is fiber. Most of its fat is the essential omega-3 fatty acid alpha-linolenic acid or ALA, according to the USDA National Nutrient Database for Standard Reference, Release 20 (2007).


        Maca
        Maca is the powdered root of the Lepidium Meyenii plant. Known for its ability to support healthy energy levels, maca has been used by the Incas as a kind of “Incan superfood” for thousands of years and was a central part of the Incan diet when they built Macchu Picchu.

        This powerful superfood is packed with 18 amino acids, minerals such as calcium, phosphorus, magnesium, potassium and sodium and minute amounts of trace minerals essential for healthy cell functioning (copper, zinc, manganese, iron, selenium, boron). Maca also contains vitamins B1, B2, B6, C, D3 and P.

        You can spoon the powder into smoothies or over cereal. A little goes a long way. 1/4 to 1 teaspoon per day is an average daily amount.




        Pomegranate


        Pomegranates are a source of polyphenols, which help the body rid itself of cancer-causing agents; tannins, which lower blood pressure and stimulate the immune system; and anthocyanins, which reduce inflammation and protect blood vessels.

        The fruit is rich in vitamins A, C and E, and in iron, which helps the blood maintain an effective supply of oxygen to the body. It is a good source of iron for pregnant women.


        Goji Berries

        The berries actually have a unique component called Lycium barbarum polysaccharides. This substance actually has a similar structure to substances found in Echinacea and maitake mushroom, both are known herbs for their immune system boosting ability. According to research, the compounds found in Goji berries enhance our body’s ability to resist a disease.

        Moreover, each berry is a rich source of vitamin C and zinc, both are powerful protection from diseases and assist our body for recovery. A previous study from Case Western Reserve University has results that show the ability of zinc to shorten the length and severity of cold.



        Spirulina

        Spirulina is a single-celled, spiral-shaped blue green microalgae grown in tropical salt lakes. Being one of the oldest organisms on the planet, spirulina is anywhere from 62-71% essential amino acids. It also contains beta carotene (ten times more concentrated than that of carrots), along with other carotenoids.

        It also contains chlorophyll, GLA (Gamma Linolenic Acid), and vitamin B12. B12 is important for healthy tissues, energy, and nerves, especially for strict vegetarians.

        As a super concentrated source of chlorophyll, spirulina also cleans the blood while alkalizing the body. Containing a full spectrum of bio available minerals, spirulina is rich in Magnesium and Iron, two minerals lacking in the average diet and responsible for many imbalances. Spirulina ranks second to mother’s milk in concentration of natural gamma linolenic acid (GLA).

        The phytonutrient in spirulina that gives it the striking blue green color is phycocyanin. In animal studies, it is showing great promise in the stimulation of the production of stem cells in bone marrow. These stem cells will mature into red blood cells and white blood cells.


        Spirulina has promise at being a high protein food source that can be grown sustainably to provide valuable nutrient rich food to the under-served populations of the world.

        Oils are not typically thought of as a superfood but, because our brains are nearly two thirds fat. We need fat for healthy functioning brains as well as cells, connective tissues and a whole host of bio-chemical processes. Here’s a quick rundown on the good and not so good sources of oils.



        Olive Oil
        Organic olive oil is a monounsaturated fat, and is considered a good fatty acid (high density lipoproteins, HDLs) protect against bad cholesterol, or low density lipoproteins (LDLs).

        Delicious organic olive oil contains all the vitamins and nutrients of the olive fruit, and if you get a premium organic olive oil, it will taste better and have a full aroma.
        Organic olive oil is also filled with antioxidants, vitamins and nutrients that may protect you against illnesses. Studies have shown that organic olive oil can help:
        Protect You from Heart Disease 
        Promote Healthy Digestion 
        Ease the Symptoms of Ulcers & Gastritis
        Lower Gallstone Formation 
        Balance the Fatty Acids in Your Body



        Coconut Oil
        Coconut oil has gotten a bad rap when decades old health studies characterized the oil as hydrogenated. Some foods did contain the hydrogenated form of the oil and the media proclaimed coconut an “unhealthy fat”. Actually, it contains absolutely no trans fats in its pure form, but contains medium-chain fatty acids (MCFAs). The food industry instead promoted polyunsaturated fats (such as canola, soybean, safflower and corn), which easily go rancid when exposed to oxygen and produce harmful free radicals in our bodies.

        In Polynesian culture, coconut oil has been used as a traditional food since ancient times, and they have among the lowest rates of heart disease in the world.

        Coconut Oil Benefits:
        Promotes weight loss and helps maintain healthy body weight
        Reduces the risk of heart disease
        Supports thyroid function
        Increases metabolism and energy
        Prevents bacterial, viral, and fungal infections
        Helps control diabetes and chronic fatigue
        Improves digestive disorders such as Crohn’s disease and IBS
        Protects against alcohol damage to the liver
        Rejuvenates skin and prevents wrinkles

        Make sure to buy organic, unrefined, unbleached and undeodorized coconut oil. Even if the label reads “cold-pressed”, it has still been fermented or heated to remove water, and in the process will lose the natural vitamin E and tocopherols needed for stability and protection against rancidity.

        20 Reasons to Never Drink Soda or Diet Soda Again

         
        Call it what you like; soda, tonic, pop, or the leading cause of the onset of type II diabetes in middle aged over-weight Americans; the experts agree that carbonated flavored beverages are not good for your health. While regular and diet sodas are both borderline dangerous, diet drinks seem to pose a much greater risk to the body. Still thinking about reaching for a soda??? Here are only 20 reasons not to drink one ever again:

        1. Your diet soda could be loaded with saccharin. Saccharin (Sweet n’ Low) is a noncaloric petroleum derivative that has been linked to bladder cancer in laboratory animals. In fact, Saccharin was discovered by Ira Remsen in 1879 at the dinner table after not having washed the coal tar derivatives off of his hands. Coal tar derivatives – it’s what’s for dinner!

        2. Your diet soda could be loaded with Aspartame. Aspartame (NutraSweet) contains ethyl or wood alcohol, which has been known to hinder fetal brain development.

        3. Your regular soda IS loaded with sugar. Refined sugar and syrupy sugar, eg high-fructose corn syrup, are both linked directly to weight gain and adult-onset type II diabetes. Both of these can kill you.

        4. Diet drinks are loaded with sodium which causes calcium to be excreted. This loss of calcium leads to osteoporosis, which causes your bones to become weak and brittle. We all know about the person that trips and falls and breaks their hip. Don’t let this be you.

        5. Sodas tend to interact adversely with antacids, possibly causing headaches, constipation, hypertension, nausea, vomiting, and kidney damage.

        6. Sodas contain a lot of phosphorus, which can also lead to excessive calcium loss and even they can even hinder the body’s ability to utilize calcium. Can we say osteoporosis? Soft drinks serve as the number one source of phosphorus in the American diet. Maybe Americans weren’t always so decrepit, eh?

        7. Heavy soft drink consumption can interfere with the body’s metabolization of iron, which could mean diminished nerve impulse transmission. More soda, less sensation.

        8. Caffeine withdrawal can occur in those that drink soft drinks daily. It’s a dreadful experience that can include symptoms such as headache, fatigue, mild depression, muscle pain and stiffness, flu-like feelings, nausea, and vomiting.

        9. Women that consume at least one caffeinated beverage a day are more prone to PMS. In fact, the more caffeine a women consumes, the worse the PMS symptoms tend to be.

        10. Listen up ladies. Just having one caffeinated drink a day reduces your monthly chances of conceiving a child up to 50%. In related news, having just 20-30 extra pounds of blubber on your body reduces your chances of ever being asked out by that hot, young, successful entrepreneur across that room that clearly sports 6-pack abs underneath his workout shirt.

        11. Listen up men. Soda stored in plastic containers can decrease your testosterone levels, which could have any number of negative effects including increased fat retention, decreased muscle mass and strength, loss of libido, inability to maintain an erection, and an increased chance of developing certain types of cancer. Why? Because plastic is known to contain certain environmental estrogens that seep into whatever the plastic comes in contact with. Estrogen is essentially the opposite of testosterone in the same way that a woman in the opposite of a man.

        12. When stored improperly, the artificial sweetener aspartame can turn into methanol, a poisonous alcohol which General Motors is considering using as a fuel. Even when stored properly, 10% of the consumed aspartame will be absorbed into the bloodstream as methanol. So, damned if you do, damned if you don’t….

        13. Phosphoric acid found in soft drinks can actually corrode your stomach lining and your liver.

        14. A high phosphorus intake can lead to gingivitis, tooth loss, and periodontal disease.

        15. PET bottling is used exclusively for soft drinks. This Polyethylene terephthalate can release small amounts of dimethyl terephthalate into the beverage. Unfortunately, this compound is potentially carcinogenic.

        16. One extra soft drink a day gives a child a 60% greater chance of becoming obese. Each daily drink adds 0.18 points to the child’s BMI score, regardless of exercise and other foods consumed.

        17. One liter of aspartame-sweetened soda can produce about 56 mg of methanol. When several diet sodas are consumed daily, as much as 250 mg of methanol are stuffed into the bloodstream. Oh, and by the way, this is 32 times the Environmental Protection Agency’s limit.

        18. The acidity of soda is about the same as vinegar, but the sugar content disguises the acidity. Clever, huh??

        19. The sugar from one soft drink has the ability to weaken the white blood cells up to 7 hours.

        20. Children who drink soft drinks are 3-4 times more likely to suffer from bone fractures than those who don’t.

        Tanning Can Cause Cancer, but Not Tanning Could Cause a Lot Worse

         
        Vitamin D, produced when skin is exposed to light, is essential for our bodies. Unfortunately, modern lifestyles have minimized our time we spend under the sun. The Sun's Heartbeat explains why a tan isn't as bad as previously thought.

        The first scenes in one Sun-tragedy unfolded long before there were written records of any kind. Spurred by events we can only guess at, a human exodus began 50,000 to 70,000 years ago, when our ancestors migrated away from the tropics and the equatorial region's strong sunlight. Immediately, people developed vitamin D deficiencies.


        Our bodies make vitamin D when our skin is struck by the Sun's ultraviolet rays. Because UV intensity declines dramatically with lower Sun angles, people in temperate regions, and especially those in even higher latitudes, receive as little as 10 percent of the UV experienced by those near the equator. As our ancestors migrating north developed vitamin D deficiencies, the results were swift and brutal. They were removed from the breeding pool by a cruel Darwinian process: the fetus inside a woman with rickets (a disease resulting from low vitamin D) is unable to emerge from her body, and both die in childbirth.

        Within just a few thousand years, natural selection had turned some people's skin white, and they were now able to manufacture ample vitamin D even from the reduced Sun intensity of the higher latitudes. (Dark skin color, called melanin, is a sunblock, needed because naked bodies near the equator can suffer from too much ultraviolet exposure.) In North America and northern Europe, the climate is sufficiently warm that their skin was almost fully exposed for more than half the year, and their bodies stored vitamin D in the muscle and fat. A new balance had been restored.


        But starting a century ago, everything changed. First, the United States and Europe went from a mostly outdoors agrarian society to a mostly indoors manufacturing one. Then people started driving around in vehicles surrounded by windows. Glass prevents any vitamin D production because it blocks the Sun's UV. When air-conditioning became widely available starting in the late 1950s and then got cheaper in the 1970s, people stopped keeping their windows open. Fixed- pane units became increasingly popular. The only sunlight that reached us in our homes and workplaces came through UV-stopping glass.

        The last straw was sunblock. It did not even exist until thirty years ago. The initial UV- reducing creams, which cut exposure only in half, were marketed in the 1950s to promote tanning, not totally screen out ultraviolet rays. Then, in the 1980s, a new product came on the market: sunblock. With SPF (sun protection factor) numbers such as 30 and 45, sunblock essentially stops the body's vitamin D production cold. At the same time, people were advised to cover themselves with these lotions throughout the summer months. Even the medical establishment urged hiding from the Sun as a way to counter skin cancer.

        The metamorphosis was complete: we had become like the Morlocks in H. G. Wells's book The Time Machine, shielded almost totally from sunlight's UV.


        Enter modern vitamin D researchers such as John Cannell, MD, executive director of the Vitamin D Council, a nonprofit educational corporation that believes that "many humans are needlessly suffering and dying from Vitamin D Deficiency." Cannell is no ordinary medical doctor. He's no ordinary researcher either. He is a proselytizer, the first in the theater to shout "Fire!" when the smoke appears, while there's still time to get out. And these days, he's very, very passionate. He believes that human beings have unwittingly transformed themselves into something uniquely and self- destructively unnatural.

        "We are the first society of cave people," he lamented to me in 2010. "In the development process of creating the skin, nature never dreamed that we'd deliberately avoid the Sun so thoroughly."

        What Cannell and a growing legion of researchers are decrying are the past three decades of newspaper and TV scare stories that have made the public afraid of the Sun. The consequence, they believe, is that our blood's natural vitamin D levels are just a tiny fraction of what nature intended. And this is producing an avalanche of horrible consequences that include vastly increased rates of cancer.


        That vitamin D is super-important is no longer in doubt. It has become the new needed supplement, recommended increasingly by family doctors and the popular media alike. The March 2010 Reader's Digest calls vitamins in general "a scam" and urges people to take no daily supplements whatsoever - with the single exception of 1,000 international units (IU) of vitamin D3, the form most recommended as a supplement.

        This sudden interest has been sparked by a spate of studies strongly indicating that vitamin D is the most powerful anticancer agent ever known. Robert Heaney, MD, of Creighton University, a vitamin D researcher, points to thirty- two randomized trials, the majority of which were strongly positive. For example, in a big study of women whose average age was sixty-two, subjects who were given a large daily vitamin D supplement enjoyed a whopping 60 percent reduction in all kinds of cancers after just four years of treatment compared to a control group.

        The skeptical might well wonder how, when cancer typically takes decades to develop, such a huge drop can be detected after just a few years. Heaney believes it's because vitamin D prevents tiny predetectable tumors from growing or spreading. "That's the kind of cancer I'd want to have - one that never grows," he told me in June 2010.

        The Canadian Cancer Society raised its vitamin D intake recommendations to 1,000 IU daily in 2009. But Cannell, Heaney, and others think that even this is still way too low.



        "I went to a conference and asked all the researchers what they themselves take daily and give to their families," Heaney said. "The average was 5,500 IU daily. There is certainly no danger in doing this, since toxicity cannot arise in under 30,000 IU a day."

        Why is this vitamin D craze happening now? It sounds suspiciously familiar - like the antioxidant craze of the 1990s, when everyone was gobbling vitamin E to guard against "free radicals." Or the Linus Pauling– led vitamin C frenzy of the 1970s. Recent studies have shown that all those vitamins have no effect on mortality whatsoever. Indeed, a multivitamin a day now seems to be no better for your health than gobbling a daily Hostess Twinkie. Perhaps our bodies were not designed to get flooded with vitamins. Or maybe the couple of dozen known minerals and vitamins are only the tip of the health iceberg, and what's important are hundreds, or perhaps thousands, of trace substances of which we are not yet even aware.

        Yet it is here, in a discussion of the natural environment in which our bodies were fashioned, that vitamin D makes so much sense. After all, our bodies create it naturally out of the Sun's ultraviolet rays.

        Spending just ten minutes in strong sunlight - the kind you get from 11:00 AM to 3:00 PM between April and August - will allow your body to make as much vitamin D as you would get from drinking two hundred glasses of milk. This is astonishing. Asks John Cannell rhetorically, "Why does nature do this so quickly? Nature normally doesn't do this kind of thing."



        The implied answer, of course, is that we were designed to have a high and steady level of this vitamin in our bodies. Yet as more and more people are tested, researchers are finding serious vitamin D deficiencies in virtually all of the population of the United States, Canada, and northern Europe. The reason? According to Cannell and the other doctors on the Vitamin D Council, we have been hiding from the Sun for decades.

        The results may be even worse than we realize. Many researchers now fear that the explosive increase in autism is a result of pregnant mothers having close to no vitamin D in their bodies and then young babies and infants being similarly shielded from the Sun. The Centers for Disease Control (CDC) says that virtually no infants are getting enough vitamin D. The inadequacy figures, even using the CDC's pre-2011 lower recommendations of what they thought the body should have, was that 90 percent of infants are deficient.

        According to Cannell, the highest autism rates occur in areas that have the most clouds and rain, and hence the lowest blood levels of vitamin D. A Swedish study has strongly linked sunlight deprivation with autism. Moreover, blacks, whose vitamin D levels are half those found in whites living at the same latitudes, have twice the autism rates. Conversely, autism is virtually unknown in places such as sunny Somalia, where most people still spend most of their time outdoors. Yet another piece of anecdotal evidence is that autism is one of the very few afflictions that occur at higher rates among the wealthier and more educated - exactly the people most likely to be diligent about sunscreen and more inclined to keep their children indoors.



        As we saw in assessing links between earthly events and sunspot fluctuations, it's perilous to assign connections too quickly, and autism in particular is a can of worms. Nonetheless, these early threads should set off alarms: it might be wise for pregnant women and mothers of small children to immediately start exposing themselves and their kids to more sunlight.

        When Cannell was in medical school in 1973, he was taught that human breast milk contains little or no vitamin D. "This didn't make sense," he said during a phone conversation with me in 2011. "Why would nature ever deprive a nursing infant of this vital substance?" Then it came to him: "When pregnant women start taking 5,000 international units of vitamin D daily, their milk soon contains enough vitamin D for a breast-feeding baby. So there's the key to how much a woman should naturally be getting every day."

        In contrast to all this, and to the great annoyance of physicians and researchers on the Vitamin D Council, the FDA continued to advise only 400 IU of D3 daily as of early 2011. The agency officially regards most vitamin D studies as "incomplete" or "contradictory" and clearly has taken a cautious, go-slow approach.

        In November 2010, the National Academy of Sciences' Institute of Medicine issued its first new recommendations about the vitamin since 1997, and many people were disappointed. The institute did boost its recommended daily amounts to 400 IU for infants, 600 IU for most adults, and 800 IU for those over age seventy. It also said there was no harm in taking up to 10,000 IU daily, although it conservatively adopted 4,000 IU as the official recommended upper limit.

        According to Cannell, the new recommendations are still "irrelevant dosages." Michael Holick, MD, of Boston University, another vitamin researcher, agreed, saying that he personally takes 3,000 IU daily.

        Cannell told me that the National Academy of Sciences report was a "scandal" and that four physicians had disgustedly resigned from the committee that put out the paper. "Commonsense aspects are totally lacking," he said. "For example, they urge infants to get 400 IU daily, but adults just 600 IU. Yet this vitamin is distributed in muscle and fat. The more you weigh, the more you should be getting. It doesn't make sense."



        "Listen," he added, "everyone knows that there is an explosion of childhood cases of autism, asthma, and autoimmune disease. It all began when we took our children out of the Sun. Starting twenty-five years ago, a perfect storm of three events has changed how much sunlight children get. First came the scare of childhood sexual predators in the early eighties, then the fear of skin cancer, and finally the Nintendo and video game craze. Nowadays, kids do not play outdoors. Playgrounds are empty. You're a bad mother if you let your child run around. And it's almost a social services offense if your kid gets a sunburn. Never before have children's brains had to develop in the absence of vitamin D."

        Since this is not a medical book, I can only pass on the recommendations of those in the forefront of vitamin D research. Their best advice is to go in the Sun regularly without burning. Wear as little clothing as you can. You know how much Sun you can han-dle without turning red. Unless you have a very light complexion and blond or red hair, you should be able to expose yourself safely to ten to twenty minutes of strong sunlight at a time. Lie out in the Sun in shorts for five to ten minutes on each side. The key to UV intensity is Sun height. If your shadow is shorter than you are, your body will produce a good amount of vitamin D.

        After experiencing twenty minutes of unprotected midday Sun from May to July, or a full hour or more during March, early April, and late August through October, you can certainly use sunblock. The experts say to buy the kind whose active ingredient is either zinc or titanium oxide. Most other kinds will be absorbed by the skin, then enter the bloodstream and circulate. "You might as well drink the stuff," Cannell says disdainfully.

        During the low-Sun winter months, you need to spend much more time sunbathing and probably take a vitamin D supplement. The experts are currently urging 2,000 to 3,000 IU daily.



        Why not skip the Sun altogether and just pop the pills year- round? Some doctors, including those responsible for the 2010 National Academy of Sciences report, suggest doing exactly that. They figure that you can have it all - nice, high vitamin D serum levels plus no UV exposure, with its skin cancer risk. But others believe that's a bad idea. "Some of my colleagues think D3 supplements are enough," Cannell says. "But that supposes we know everything. I suspect that we do not know everything. Natural sunlight has to be the preferred route whenever possible."

        Everyone should use solar power wisely and not go totally bonkers. There's no need to fry. But whatever extra skin cancer risk we might assume certainly seems to me to be a reasonable price to pay, considering the benefits. It now appears that adequate sunlight- mediated vitamin D might prevent as many as 150,000 cancer deaths a year in the United States alone and also reduce infections, bone problems, and perhaps, though more science is needed, even autism and asthma rates. Of course, on the other side of the balance beam, melanoma causes 8,500 US deaths a year. Every activity from bicycle riding to barroom brawling involves some balancing of risks, and the decision of what trade- offs to make is, of course, yours alone.

        Tomorrow is a new day. As the Sun rises, its orange beams will cast magical rays in the morning mist. Is the Sun our enemy or our friend? Will it take our life or save it?

        Eating same food every day may help lose weight

         
        Struggling to shed those extra kilos? Eat the same food every day, scientists say.

        Researchers at the University of Buffalo in the US found that eating the same food over and over again in successive meals can make people so uninterested in the meals that they start eating less.


        The study "provides a very interesting new piece to the obesity puzzle by suggesting that meal monotony may actually lead to reduced calorie consumption," said Shelley McGuire, a spokesperson for the American Society for Nutrition.

        "The trick will be balancing this concept with the importance of variety to good nutrition," McGuire was quotedas saying by LiveScience.


        For the study, published in the American Journal of Clinical Nutrition, the researchers recruited 32 women and engaged them in a computer task. They were given a serving of macaroni and cheese each time they completed their task.


        All of the women completed five of such sessions over the study's course, but half of the women participated in one session every day for five consecutive days, while the other half participated once a week for five weeks.

        Women who ate macaroni and cheese every day for a week were found to be taking in 100 fewer calories each day than normal by the week's end.


        Whereas the women whose sessions were spaced one week apart were eating about 30 more calories a day by the study's end, the researchers said.

        The findings show that eating the same food daily makes us habituated to it, whereas eating it weekly does not, they said.

        The researchers also looked at the effects of obesity on habituation -- it has earlier been proposed that obese people may take longer to develop habituation to foods.


        However, the new study showed no difference in how long it took obese participants to become habituated to the macaroni compared to how long it took the non-obese women.

        The researchers concluded that reducing variety in food choices could be an important strategy for those trying to lose weight.

        Previous research has shown that increased variety in the diet is associated with greater body weight and poor choice of foods, the researchers wrote.



        However, the researchers said it remains unknown how similar foods have to be to each other to produce the habituation effect. For example, they wrote, "Will someone show long-term habituation to consecutive meals of cheese pizza, pepperoni pizza and mushroom pizza?"

        Similar to the way that drug addicts develop a need to increase their dose to feel the same effects, studies have shown that we become habituated to the foods that we eat often, said McGuire.

        However, it was not known whether this would lead to an actual decrease in the calories we eat, nor was it known how often we have to eat the same thing to become habituated to it.

        The Truth About Salt

         
        America has declared war on salt. The nutrition militia, claiming that the enemy is attacking you and your buddies, points to hypertension stats: More than 20 percent of American men between 35 and 44 have high blood pressure. Even the Institute of Medicine is leaning on the government to set standards for sodium content in foods; and the American Heart Association, along with the City of New York and 30 other cities, is promoting a new National Salt Reduction Initiative.

        So should you enlist? It’s a tough battle. “If people want to avoid salt, they really can’t—not unless they skip processed, prepared, and restaurant foods,” says Marion Nestle, Ph.D., M.P.H., a professor of nutrition, food studies, and public health at New York University.


        Can I live without salt?

        Nope

        Salt is essential to health. Your body can’t make it, and your cells need it to function, says Aryan Aiyer, M.D., director of the heart center at Magee-Womens Hospital at the University of Pittsburgh medical center. In fact, the Institute of Medicine recommends consuming at least 3.8 grams of salt a day (just over 1/2 teaspoon), mainly for the sodium.



        Sodium is an electrolyte, a humble member of that hyped class of minerals that help maintain muscle function and hydration; that’s why sport drinks contain sodium. You’re constantly losing sodium through sweat and urine, and if you don’t replenish that sodium and water, your blood pressure may drop far enough to make you dizzy and light-headed. “Sodium acts like a sponge to help hold fluids in your blood,” says Rikki Keen, R.D., an adjunct instructor of dietetics and nutrition at the University of Alaska.

        However, people who chug too much water can lower their sodium levels so far that they develop hyponatremia, a potentially deadly condition more common among recreational exercisers than professional athletes, says Marie Spano, R.D., a sports nutritionist in Atlanta. Salt does more than just make our food taste good; without it, we’d die.



        Do I need to watch my salt intake like a hawk?

        Not necessarily

        If you have high blood pressure, you’ve probably been advised to cut back on salt. The mechanism seems clear: Sodium causes your blood to hold more water, so your heart has to pump harder, making your blood pressure rise. If your blood pressure is already high, that’s a problem. (A high intake of salt can also be dangerous for people who are salt-sensitive—that is, they have trouble excreting excess salt.)



        What if you’re a healthy guy? The Institute of Medicine is adamant in recommending that people ages 14 and over consume no more than 2,300 milligrams of sodium a day—about a teaspoon of salt. The Institute of Medicine sets a lower limit (1,500 milligrams, or slightly more than 1/2 teaspoon) for middle-aged and older adults, African Americans, and people with kidney disease, hypertension, or diabetes.

        But even though the average American blows past both limits, consuming an average of 3,400 milligrams of sodium a day, some experts say that’s not a problem for most men. “I don’t know of any evidence that suggests that healthy men with normal blood pressure should reduce their sodium intake,” says Michael Alderman, M.D., a professor of medicine at Yeshiva University.

        For starters, reducing the salt content of your diet could adversely affect your health, Dr. Alderman says. In a study review published in the Journal of Hypertension, people who reduced their sodium intake by about 1,000 milligrams experienced lower blood pressure, but also higher heart rates and decreased insulin sensitivity, which can raise diabetes risk. Because of these effects, he says, we need clinical trials to determine whether lowering salt intake actually improves health outcomes in the general population.

        And let’s not forget that sodium isn’t the only blood-pressure booster. “The huge message everyone overlooks is that being overweight also contributes to high blood pressure,” says Spano.



        Can anything I eat counteract the effect of salt on my BP?

        Yes

        Quick biology lesson: Your body is constantly balancing the sodium on the outside of each cell and the potassium on the inside. A 2006 statement from the American Heart Association in the journal Hypertension revealed that an increase in potassium can lower blood pressure just as much as a decrease in sodium can. Even the Institute of Medicine doesn’t deny this: “The sodium:potassium ratio is typically more closely associated with blood pressure than with intake of either substance alone.”

        Unfortunately, supersalty processed meals tend to crowd out our main dietary sources of potassium—fresh fruits and vegetables. Nutrition surveys reveal that younger men consume only about 60 percent to 70 percent of the recommended daily intake: 4,700 milligrams of potassium. Imagine the effect on our blood pressure levels if fast-food cashiers always asked, “You want broccoli with that?”



        Should I cut back on salt when I cook?

        Don’t bother

        Tossing some salt into your pasta water isn’t likely to send your blood pressure soaring. That’s because 77 percent of the sodium in the average diet comes from processed and restaurant foods, according to the Centers for Disease Control and Prevention. Only 12 percent of sodium is naturally occurring in foods, and just 5 percent comes from home cooking.

        So there’s no need to ban salt from your house or buy an additive-laden salt substitute—especially since salt is an important seasoning and the only natural source of that basic taste, says Harold McGee, the author of On Food and Cooking. After all, our brains evolved to crave salt because it’s necessary for survival, says Leslie Stein, Ph.D., a senior research associate at Monell Chemical Senses Center, in Philadelphia. Salt creates a fuller mouthfeel when you eat, while suppressing bitterness and releasing sweetness. In fact, without a decent hit of salt, many foods would taste flat, not flavorful. It’s also essential in the chemistry of baking, says Stein. Stick with kosher salt for cooking and try flaky sea salt for finishing a dish; both types are free of additives.



        Why are so many processed foods packed with salt?

        It’s complicated

        Sure, salt makes food taste good. But that’s not the only reason fast-food meals and processed foods are laced with it.

        For starters, people become hooked on the flavor profile of familiar products, says Howard Moskowitz, Ph.D., a food scientist and cofounder of the journal Chemical Senses. “They’ve become accustomed to this richer, deeper taste due to salt. Take out the salt, and people will complain and stop buying the product.”

        Salt also masks off-flavors created during the production of processed foods while acting as a preservative and improving texture and color. And let’s face it, where else can a $600 billion industry find an ingredient that can do so much, so cheaply? Whether or not salt itself is dangerous for you, it can definitely run with a bad crowd.