Your Body Needs Saturated Fat and Cholesterol By Dr. Mercola The video above is a special edition of Catalyst,1 aired on ABC News in Australia. In it, Dr. Maryanne Demasi investigates the science behind the persistent claim that saturated fat causes heart disease by raising cholesterol. I highly recommend setting aside an hour to watch it, as it does an excellent job describing how we got so far down the wrong track.The idea that high cholesterol causes heart disease can be traced back to Rudolph Virchow (1821-1902), a German pathologist who found thickening in the arteries in people he autopsied, which he ascribed to a collection of cholesterol. The Propagation of Flawed Science Over the past 60 years, research has repeatedly demonstrated that there's NO correlation between high cholesterol and plaque formation that leads to heart disease. In the 1960s, British physician John Yudkin was among the first to challenge Ancel Keys' hypothesis, stating that SUGAR is the culprit in heart disease—not saturated fat. Take-Home Message
Sugar Crusted Chocolate Chip Muffins: - StumbleUpon After the holidays I have the hardest time falling back into the rhythm of my normal life. As I sit here looking around and the gift boxes, empty toy boxes and those dang twist-tie things ; and don’t even get me started on the holiday decorations that eventually need to be packed away, I’m feeling extremely disorganized and overwhelmed with it all. I have to work the next couple of days and New Year’s weekend at the hospital and I’m wondering when I’ll get to it all. In the same breath, didn’t I just put all this stuff up? I can tell ya with certainty that I’d rather curl up with these muffins, a cup of coffee and watch endless hours of The Cooking Channel than tackle the after math of Christmas. So with that said… who wants to come over and re-organize my life, or maybe just the cupboards? It all begins with a few basic pantry ingredients. Combine all of the dry ingredients into a large bowl, and add the mini chips. Stir to combine. Drizzle in the grapeseed oil. Add in the milk. 1 egg
Vegetales de hojas verdes: ¿Malos o buenos? - plantasParaCurar.com Los vegetales de hojas verdes son realmente muy provechosos, ya que tienen nutrientes de toda clase y son muy sanos, bajo todo concepto. Pero, de todas formas, pueden llegar a causar algunas molestias en personas con determinado perfil digestivo. Conoce más acerca de este tema. Los vegetales de hojas verdes son realmente muy variados y aportan toda clase de sabores, texturas y posibilidades. Las propiedades que te aportan las verduras de hoja verde son realmente variadas, pero habitualmente son bajas en calorías, ricas en nutrientes de toda clase, antioxidantes, digestivas (para algunos, ya verás por qué) y hasta energizantes. Esto tiene que ver, sobre todo, con aquellos que sufren de digestiones lentas, pesadas y cierta intolerancia hacia las fibras insolubles. En líneas generales, comer vegetales de hojas verdes, principalmente crudos, es una gran idea para estar mejor de salud.
untitled cheesecake-marbled brownies Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007
The World's Healthiest Foods 100 foods that can serve as the basis of your Healthiest Way of Eating Links to the articles about these foods can be found below. In addition to questions about our foods, we often get asked about beverages and sweeteners. In the beverage category, water and green tea have been especially popular topics, and in the sweetener category, so have honey and maple syrup. Of course, there are many nutritious foods other than those included on our list that we feel are wonderful, health-promoting foods; if there are other whole foods - such as fruits, vegetables, nuts/seeds, whole grains, etc - that you like, by all means enjoy them. To find out why some of your favorite nutritious foods are not included in our list, read The Criteria Used to Select the World's Healthiest Foods. FAQs about the World's Healthiest Foods Criteria for The World's Healthiest Foods The criteria we used will also help you understand why some of your favorite (and also nutritious) foods may not be included on our list.
Opening Pandora's Bread Box: The Critical Role of Wheat Lectin by Sayer Ji Now that celiac disease has been allowed official entry into the annals of established medical conditions, and gluten intolerance is no longer entirely a fringe medical concept, the time has come to draw attention to the powerful little chemical in wheat known as 'wheat germ agglutinin' (WGA) which is largely responsible for many of wheat's pervasive, and difficult-to-diagnose, ill effects. Not only does WGA throw a monkey wrench into our assumptions about the primary causes of wheat intolerance, it also pulls the rug out from under one of the health food industry's favorite poster children since high concentrations of WGA is found in "whole wheat," including its supposedly superior sprouted form. Below the radar of conventional serological testing for antibodies against various gluten proteins and genetic testing for disease susceptibility, the WGA "lectin problem" remains almost entirely obscured. Each grain contains about one microgram of WGA. WGA may be Pro-inflammatory
roast chicken with dijon sauce This is a story about closets, and how messy they can get when you spend a year caring for a baby and put things away so haphazardly that one day, they won’t close at all and you beg your in-laws to watch the baby for a few hours so you can go to a bar get some sleep clean out your closets. Yep, things can get that bad. But if I hadn’t cleaned out this closet, I wouldn’t have snuck off to the bedroom for a while with an old issue of Gourmet I discovered in a totebag, the French Bistro one, and found a chicken recipe I couldn’t believe I hadn’t made yet. That I had to make immediately. So it’s not just a story about closets, phew. It’s also a story about butchering, and I do mean in the wow-you-really-butchered that sense, in that one of my goals in the kitchen has been to learn how to take apart a whole chicken. Mostly, though, this is a story about our new favorite chicken dish. Roasted Chicken with Dijon Sauce Adapted from Gourmet, March 2008 Related
Control Your Genes with Epigentics Did You Know… that you control the destiny of your genes and can change gene expression with just a few lifestyle adjustments? The emerging science of epigenetics is proving that you are not at the mercy of unalterable genes that determine whether you are one of the genetically lucky. You actually have a great deal of control over how your genes express themselves. And it’s not just about lifestyle choices such as diet and exercise. Your thoughts and emotions also have the power to switch certain genes on and off. Your Cellular Center of Intelligence Every cell in your body contains the same genome—your complete set of DNA, including all of its genes. Scientists have long been aware of these epigenetic markers; they are what differentiates a brain cell from a muscle cell from a skin cell! By switching on a gene, you may be able to reverse chronic and debilitating conditions including… How Your Environment Affects Your Genes Do it for Your Grandchildren Your Genes Can Learn New Habits
blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.
TheKindLife.com light of eternity part7