Kamis, 23 Juli 2009

[] Top 3 Weight Loss and Anti-Aging Foods

has posted a new item, 'Top 3 Weight Loss and Anti-Aging Foods'

Micro inflammation accelerates both weight gain and premature aging and food is
a huge factor in causing inflamation. If the inflammation is in the arteries we
end up with cardiovascular disease and if the inflammation is in the skin we end
up with accelerated aging. Once we understand this the next question is what
type of therapeutic intervention can we do to interrupt micro inflammation?An
anti inflammatory diet is the first an most important step.SalmonPowerful
InflammatorySalmon contains high levels of Omega 3 fatty acids. Omega 3 fatty
acids are crucial for building the cell membrane, we need Omega 3 fatty acids to
make our cells healthy. Omega 3 acts as a natural anti-inflammatory in the body,
it decreases our risk of heart disease, it makes our brains work better, and it
even elevates our mood.Salmon also contains the very powerful antioxidant
astaxanthan which is responsible for the pink color of salmon. Astaxanthan is
about 100 times stronger than vitamin e.BlueberriesStrong antioxidant and
anti-inflammatoryTufts University analyzed 60 fruits and vegetables for their
antioxidant capability. Blueberries came out on top, rating highest in their
capacity to destroy free radicals. Blueberries contain phytonutrients called
anthocyanidins which literally neutralize free radical damage to our cells and
tissues.Green Tea?The absolute miracle?Green tea contains large amounts of
anti-inflamitories. Green tea is healthy because it reduces inflammation which
also helps us lose weight.Coffee does just the opposite.It?s not just the
caffeine in coffee that?s unhealthy, coffee also contains organic acids that can
throw off blood sugar and insulin.If you take away coffee and just add green tea
in most cases and if you do nothing else there is usually a 6-10 pound weight
loss in 4 - 6
weeks.http://www.carbohydrate-guide.com/archives/2007/03/14/top-3-weight-loss-and-anti-aging-foods.html
- Most people try to avoid fatty foods in the battle of the bulge. However,
this often leads to a misguided view that all fats are bad. Nothing could be
farther from the truth. In fact, good fats play an essential role in achieving
optimum health. The problem only comes when we go way overboard on fast food,
loads of butter, and processed foods. Take for example, eating too much
saturated or partially hydrogenated fat contained in most processed foods today.
It can lead to potentially serious consequences for your cardiovascular and
heart health. Getting enough of the right fats is vital. Probably one the most
important good fats comes from Olive Oil - used for over 6,000 years. The
Egyptians, Greeks, Romans, and the people today of the Mediterranean world use
this oil in some form every day. It is widely believed to be one secret for
their longevity and low incidences of heart related diseases. You see, one of
the unique aspects of olive oil is that it comes from the juice of the ripened
fruit, instead of the seeds (where most oils come from). This means you get more
than oil. You get a great aroma and flavor with the oil and health benefits from
a ripening or ripe fruit. Let's discuss some specifics for selecting a good
quality olive oil. There are 3 types of olive oil: The first type is "Extra
Virgin Olive Oil" (Many chefs and seasoned cooks refer to it as EVOO.) It's one
of the healthiest oils for protecting your heart, helping to reduce your cancer
risk and maintaining proper memory and cell function. Higher quality olive oil
(with the perfect acidity and aroma) is going to come from areas where they have
ideal growing conditions. This includes Italy, Greece, and other countries in
Mediterranean world. California is also establishing itself as a good source.
Additionally, the cleanliness and freshness (to avoid fermentation) of the
olives before being pressed affect the final result and health value. Other
types of olive oil include, the cheaper "Virgin Olive Oil" and simply "Olive
Oil" produced with extra processing and the introduction of heat. Of course,
anytime you introduce heat to oil, you have losses in nutritional value, aroma
and overall quality. Now, buying the right olive oil is important, but you also
need to understand how you should cook with olive oil. When cooking with olive
oil, your goal should be to use a "Healthy and reasonable" amount of
high-quality olive oil. What do I mean by "Healthy and reasonable" amounts?
Traditionally, people use considerable amounts of oils or butter to saut? onions
or other vegetables. However, you don't need to do this. You can actually start
your cooking process by steaming your ingredients. Simply use ? to 1 cup (for 4
servings) of organic chicken or veggie broth in place of butter or oil. This
allows you to get more out of your olive (in nutritional value and flavor) when
you stir in a "healthy and reasonable" amount of EVOO (1 or 2 Tbsp for instance
for 4 servings) just before your meal is finished. The result is the same as if
you used oil at the beginning, except it's much healthier. At the same time, you
may also add your favorite herbs and adjust your seasoning. You get to enjoy a
more of the nutrient-rich meal with lots of flavor and aroma. In some cases, the
flavor of olive oil may not complement your meal. One great choice is organic
flaxseed oil with a more neutral flavor. Because this oil is more heat sensitive
than others, simply add it at the end of your cooking process. It has many of
the same healing properties of olive oil. Before using any kind of oil I suggest
to do a smell test of it. Be sure to discard any rancid (already oxidized) oil
to avoid a negative impact on your health and meal. Finally, let's conclude by
talking about the healing power of olive oil. EVOO comes from the first phase of
pressing olives. Its acidity is lower and it's loaded with polyphenols (a very
healthful antioxidant). Because these olives are processed very little and
without using heat, important Vitamins and nutrients are retained. Specifically,
health effects shown from the antioxidant Polyphenols have been linked to
lowering blood pressure and cholesterol. From the category of oils, this
antioxidant is almost exclusively found in olive oil. Additionally, olive oil
contains a near perfect ratio of Omega-3 and Omega-6 fatty acids to help you
improve your fatty acid profile beneficial for maintaining a healthy heart.
Olive oil has been shown to increase secretion of bile, and gets digested and
absorbed more quickly and completely. Studies have also shown it to contribute
to healing stomach ulcers and reduce the risk of gall stone formation.
Additionally, a healthy dietary intake of EVOO, loaded with omega-3 and omega-6
fatty acids, is known to hydrate and soften your skin. At the same time, your
skin may get extra natural protection from damaging sun-rays. In contrast, most
oils made from seeds use chemical processes and solvents to extract and produce
the oil. With these added processes, important nutrients and protective
substances often get lost. About the Author If you want to unlock the healing
powers of olive oil, discover the amazing natural healing recipes at:
http://www.NaturalHealingRecipes.com. Inside are recipes filled with ingredients
to awaken your body's natural ability to heal - and ease your nagging health
symptoms. Check it out and feel more alive today!

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