healthylifestyleforwomen

justliketosharesomeinformationthatireadinTIMEmagazine.soforallthosehealthnutsoutthere, keeptheseinmind!
1.Tomato (notinorderofmerit, butjusthowtheorderwaspresentedinthemagazine, hehehe.)
Youcanstartbypassingtheketchup.Severalstudieshavelinkedthecookedtomatoesinketchup, soupsandsaucestoareducedriskofprostatecancerandothercancersofthedigestivetract.Tomatoescontainlycopene, probablythemostpowerfulanti-oxidantamongthecarotenoids, thecompoundsthatturnfruitsandveggiesdeeporange.ItissogoodatmoppingupfreeradicalsthatLycopeneoutperformsthebestknowncarotenoidofthemall, beta-carotene.Itisreadilyreleasedfromtomatoesbycookingand-goodnewsforpizzalovers-itsmosteasilyabsorbedwhenasmallamountofoilisadded.Likeyourtomatoesraw? Thatsgoodtoo.TheycanbevaluablesourceofvitaminC.
2.SpinachWithhiscorncobpipeandhisover-developedforearms, Popeyeishardlytodaysposterchildoffitness, buthislegendaryfoodpreferencestillmakesalotofsense.Spinachisloadedwithironandfolate, aBvitaminconsideredsoimportantthatisnowroutinelyaddedtoflour.Folatenotonlypreventsneural-tubedefectsinbabiesbutalsolowersbloodlevelsofhomocysteine, anaminoacidthatirritatesbloodvesselsandislinkedtoheartdisease.Justasimpressive, spinachcontainstwophytochemicals, luteinandzeaxanthin, thatseemtowardoffmaculardegeneration, aleadingcauseofblindness.Onecupofspinachcontainsjust41caloriesandnofat, soyouneedntworryaboutanyunsightlybulgesinyourforearmsoranywhereelse.Dontlikespinach? Trykale, Swisschardorcollardgreens.
3iLeen: mygrandmausedtoconmeintoeatingspinachbysayingiwouldbecomelikepopeye.hahahaha.iwasadumb3-year-oldthenok?;)
3.RedWineHowisitthattheFrenchcaneatadietrichincheeseandbutterysaucesandstillsufferlessheartdiseasethanAmericans? TheanswertothefamousFrenchparadox, saynutritionists, isFrenchwine.Theskinsofthegrapesusedtomakeredwinecontainsuper-chargedanti-oxidantsknownaspolyphenols, includingonecalledresveratrol, whichboostsHDLcholestrol (thegoodkind). Polyphenols, accordingtothelatestresearch, mayalsoinhibittheproductionofendothelin1, apeptidethatcontributestohardeningofthearterie.Butbecareful.Winemaybegreatfortheheart, butitsbeenblamedforeverythingfromcirrhosisofthelivertohemorrhagicstroke, fetal-alcoholsyndromeandpossiblybreastcancer, soconsumptionshouldbelimitedtonomorethanseveralglassesaweek.
4.NutsTheyreloadedwithfatandcanbeverysalty, yetthesefillinglittlesnackfoodsarenutritionalpowerhouses.Thatsbecausethetypesoffatfoundinnuts-monosaturatedandpolyunsaturated-arethegoodfats.Wheneateninsteadofjunkfoodhighinsaturatedfats (likepotatochipsanddoughnuts), nutslowerbloodlevelsoftriglyceridesandLDLcholestrol (thebadkind) whileraisingHDLcholestrol (thegoodkind)-aperfectformulaforpreventingheartdisease.Manynuts, suchaspecansandwalnuts, alsocontainaphytochemicalcalledellagicacid.Inpreliminarylaboratorystudies, ellagicacidseemedtotriggeraprocessknownasapoptosis, inwhichcancercellskillthemselves.Nutsprovideanotherbenefit: theycontainvitaminE, apotentanti-oxidantthatmayhelpwardoffheartdiseaseandcancer.Thedownside? Ataboutsixcaloriespergram, theyareasuretickettothefatfarm.Eatthembythehandful, notthebowlful.
5.BroccoliWhocaresifDubyasdadhatedit? Thefactis, broccoliisonemeangreen.Itboastsafistfulofphytochemicals, includingsulforaphaneandindole-3-carbinol, thatmaydetoxifycancer-causingsubstancesbeforetheyhaveachancetocauseharm.Inwomen, indole-3-carbinolmayturntheestrogenassociatedwithbreastcancerintoamorebenignform.Anumberofstudieshavelinkedregularconsumptionofcruciferousvegetableslikebroccolitoareducedriskofbreast, colonandstomachcancers.Broccoliisarichsourceofbeta-carotene, fiberandvitaminC (1cupcontainsmoreCthananorange). Thebestwaytounleashthenutrientsisbycookinglightandchewinghard.Butifyousimplycantstandbroccoli, tryyourluckwithBrusselssprouts, cabbageandbukchoy.
6.OatsSorry, Quaker, thefiberinoatsandothercerealsprobablydoesntevenpreventcoloncancer.Butthereisstillplentytorecommendinthem.Rawingranolaorcookedinporridge, oatsconsumeddailycanhelplowercholestrol.Theycontainbeta-glucan, aspongy, solublefiberthatmopsuptheprecursorsofcholestrolintheintestinesadwhisksthemoutofthebody.Newevidencesuggeststhatoatsmayalsohelplowerbloodpressureinhypertensivepatients.Otherbenefits: theoatsisoneofthefewgrainsthatcontainhard-to-findantioxidants, suchasthevitaminE-likecompoundscalledtocotrienols.Anotherplusisthatthedietaryfiberandproteininoatsmakeyoufeelfullfast.Thatshouldkeepyouawayfrommorefatteningfoodsandhelpcontrolyourweight.
7.SalmonSalmonthatarefreetoroamtheoceanenjoyadietoffreshfish, whichhaveeatensmallerfish, whichinturnhaveeatenstillsmallerfish.Atthebottomofthatfoodchainarealgae, thekeytosalmonshealthbenefits.Algaeboastaspecialkindoffat, knownasomega-3fattyacids, thatseemstohelptheheart.Omega-3spreventplateletsinthebloodfromclumpingtogetherandstickingtoarterialwallsintheformofplague.TheyalsodrivedowntriglyceridesandLDL (bad) cholestrol.Researchessuspectthatomega-3smayblocktheproductionofinflammatorysubstanceslinkedtoautoimmunediseaseslikerheumatoidarthritisandlupus.evenmoretantalizing, preliminaryreportssuggestthatomega-3sinteractwiththefattylayersthatsurroundbraincellsand, asfishyasitsounds, maysomehowprotechbraincellsfromthediseasesofaging, likeAlzheimers.Othersourcesofomega-3s: herring, mackerelandbluefish.
8.GarlicOh, thatstinkingrose! Whatmakesgarlic-andyourbreath-smellsobadispreciselywhatmakesitsohealthful.Theodorfactorsaresulfur-basedcompoundsknownasallylsulfides.Healthguruspromotegarlicasacure-all, whichitcertainlyisnot, butmanyscientistsagreethatallylsulfidesandotherphytochemicalsingarlicmayhelpprotecttheheart.Studiesshowthatthesulfidescanreducecholestrolandmaymakethebloodlesssticky.Scientistsarefairlyconfidentthatgarlicalsohasantibacterialandantifungalpowers.Prelimanaryreportsevensuggestthatgarlicmayblocktheparasitesthatcausemalaria.Onperhapslessfirmfootingisthetheorythatallylsulfidescanstoptumorgrowth, anotionsofarborneoutonlyinthepetridish.Toreleasegarlicspotentcompounds, youneedtosmash, mashorminceit.Cookingitforalongtimeoratahighheatmaydestroyitsbeneficialsubstances, however.Anothercaution: cookedorraw, garliccanirritatetheliningofsensitivestomachs.
9.GreenTeaInAsiansocietiesgreenteaisconsumedinaboutthesamequantitiesascoffeeintheWest.Greenteaisloadedithpolyphenols, aclassofphytochemicalswith100timestheantioxidantpunchofvitaminC.Laboratoryexperimentssuggestthatonegroupofpolyphenolsingreenteacalledcatechinsmayinhibitthegrowthofnewbloodvessels, whichsomescientiststhinkmayhelppreventcancerbydeprivingearlytumorsofnourishment. (CatechinsmayalsopreventDNAdamagecausedbycarcinogensfromoccuringinthefirstplace.) Indeed, populationstudiesinChinalinkdrinkinggreenteawithaloweredriskofstomach, esophagealandlivercancers.StudiesfromJapanshowthatconsuming10cupsadaymayreducetheriskofheartdisease.Ifthatmuchteaseemshardtoswallow, considerusingitasamouthwash; reportssuggestthatswishinggreenteaaroundthemouthmayinhibitcavity-causingbacteria.Appliedtotheskinoflaboratorymice, italsoseemstoreducetheincidenceofskincancer.Whataboutblacktea? Madefromthesameleavesasgreen, thoughprocesseddifferently, itmadebeequallyeffective, scientistssuspect.
10.BlueberriesPintforpint, theselittlebluejewelsmaycontainmoreantioxidantsthananyotherfruitorvegetable.Themostpowerfulhealth-promotingcompoundsinblueberriesareanthocyanins, phytochemicalsthatbelongtotheflavonoidfamily.Besidescombattingthefree-radicaldamagelinkedtoheartdiseaseandcancer, anthocyaninsmayboostbrainpower-atleastinrats.Whenfedblueberryextractfornineweeks, elderlyratsoutperformedacontrolgroupatsuchtaskslikenavigatingmazesandbalancingonrotatinglogs.Andwhenagingratsateablueberry-enricheddietforfourmonths, theyperformedaswellinmemorytestsasyoungerrats.Anotherblueberrybenefit: likecranberries, theyseemtofightoffurinary-tractinfectionsbypreventingE.colibacteriafromadheringtothebladderwall.
thisarticleisbyJaniceM.HorowitzinTIMEmagazine. YourarticleissuperGREAT! Itworth5marksIrekon.but.hmm!
Ilikenearlyallofthefoodyoumentionedabove, exceptredwineandoats. I pass by o frame gnaw
Brushed aside I o frame
Reason I disadvantages La hahaha.itsnotreallymypostsinceitsfromTIMEmagazine.ijustthoughtthattheinformationisprettyuseful, soforthosewhoareinterested, theyhaveachancetoreadit.
yeah, idontreallylikewineandoatseither.blech.oats.xx (wheniwasyoung, mymomforcedmetoeatoatsbeforeigettoplayorwhatever.ohman, thatwashorrible, hehehe.;) andimnotreallyintoteaeither.iwasneverintocoffeeorteaanyway.immoreahotchocolate, miloperson.andofcourse, ribena! justsomeadditionalinformationfromthesamearticle.thistimeaboutthebadstuff.
PotatoesPotatoesaresupposedtobeoneoftheworldsgreatesfoods, filledwithcalcium, niacin, iron, vitaminCandplentyofcarbohydrates.Adietofmilkandpotatoes, thetextbookssay, willprovideallthenutrientsthehumanbodyneeds.Butthereistroublelurkingbeneaththeskin.Accordingtoacontroversialnewtheory, potatoes, eateninlargequantitiesbyapopulationincreasinglysedentaryandoverweight, maybeamajorcontributortoAmericasalarmingratesofheartdiseaseanddiabetes.
Theproblem, accordingtoMeirStampfer, anutritionprofessorattheHarvardSchoolofPublicHealth, ispotatostarch.Whenyoueatapotatoandthatstarchhitsthesalivainyourmouth, itstightlybundledmoleculesimmediatelygetturnedintosugars, whichmakeabeelinefortheblood.