Did you realize that the foods you eat can affect how resilient your skin is to the sun? Here are foods that have been shown to improve skin health.
But, did you realize that some foods can affect how resilient your skin is to the harsh UV rays of the sun? Here are 5 food groups that have been shown to help improve skin health (keep in mind these aren’t a substitute for safe sunscreen and proper skin protection!).
Salmon & chia. Or any omega-3-rich food for that matter. Tomatoes & carrots. Beta-carotene and lycopene have been shown to improve the skin’s ability to protect itself from UV rays.
Dark chocolate. The flavonoids in this superfood have actually been shown to improve the skin’s ability to protect itself against sun damage.
Cruciferous veggies & leafy greens. Yes, yes, we all know that broccoli, cauliflower, and that ubiquitous superfood kale are full of antioxidants. And antioxidants prevent free radical damage, like the damage caused by UV rays. But cruciferous veggies also possibly play a role in preventing not only skin cancer, but many forms of cancer, although the research is far from conclusive.
Green tea. Those polyphenols have done it again. Studies have shown that daily tea drinking, in association with the Mediterranean diet, can offer protection against melanoma.
These are the world's Blue Zones, and through extensive research, Buettner and his team have found their examples can teach us a lot about living a truly healthy life. Here are a few valuable lessons in longevity from each region.
According to a 2012 NY Times article by Buettner, the “traditional folk” of Ikaria live relaxing yet active lives. They wake naturally, spend time working in their gardens, eat late lunches followed by naps and after sunset, spend quality time socializing with their neighbors. Traditional exercise (think running, cycling, CrossFit) isn’t a large part of the Ikarian lifestyle. Buetnner said it “played a small role at best.” Instead, he suspects it’s a combination of their healthful diet and daily socializing that contributes most to their unprecedented longevity.
Buettner reported that the Ikarian diet consisted mainly of vegetables harvested from their gardens, legumes, leafy greens and “plenty” ofolive oil. “Their diet was also typical: a breakfast of goat’s milk, wine, sage tea or coffee, honey and bread,” Buettner wrote. “Lunch was almost always beans (lentils, garbanzos), potatoes, greens (fennel, dandelion or a spinachlike green called horta) and whatever seasonal vegetables their garden produced; dinner was bread and goat’s milk.” Additionally, according to Buettner, Ikarians are known for drinking many antioxidant-rich herbal teas made with ingredients like wild mint or rosemary.
by Amanda Froelich Want to improve your health? Change your diet! This message is slowly permeating mainstream society, but has yet to convince fast-food lovers and sugary-treat fanatics. Largely unaware of food consequences, many still dive into high-fat, high-sugar food options without a second thought; but a recent study affirming that Cancer cells grow and …
Want to improve your health? Change your diet! This message is slowly permeating mainstream society, but has yet to convince fast-food lovers and sugary-treat fanatics. Largely unaware of food consequences, many still dive into high-fat, high-sugar food options without a second thought; but a recent study affirming that Cancer cells grow and thrive on processed sugar may change that.
Nature Medicine recently confirmed that processed sugar is one of the primary driving forces behind the growth and spread of cancer tumors. The results were so conclusive, in fact, that future cancer screening may rely on scanning the body for accumulated sugar for signs of the disease.
These sources conclude and relay the importance of choosing wholesome, unprocessed, and predominantly plant-based foods to keep the body healthy, and the mind nourished. Start by adding more greens, vegetables and plant-based proteins, while decreasing the amount of processed foods you consume. The body truly is capable of healing itself, and the necessity to make such changes for it to happen is becoming increasingly evident.
Preparing rice in a coffee machine can halve levels of the naturally occurring substance.
Cooking rice by repeatedly flushing it through with fresh hot water can remove much of the grain’s stored arsenic, researchers have found — a tip that could lessen levels of the toxic substance in one of the world’s most popular foods.
Billions of people eat rice daily, but it contributes more arsenic to the human diet than any other food. Conventionally grown in flooded paddies, rice takes up more arsenic (which occurs naturally in water and soil as part of an inorganic compound) than do other grains. High levels of arsenic in food have been linked to different types of cancer, and other health problems.
Andrew Meharg, a plant and soil scientist at Queen’s University Belfast, UK, wondered whether cooking the grain in a different way might help to lessen the health risk. The standard method for making rice — boiling it in a pot until it soaks up all the liquid — binds into place any arsenic contained in the rice and the cooking water.
Meharg and colleagues found that using this method with increasing proportions of water removed progressively more arsenic — up to a 57% reduction with a ratio of 12 parts water to one part rice. That result confirmed that the arsenic is 'mobile' in liquid water, and thus can be removed.
Recently, phorbol esters from Euphorbiaceae have been shown to elicit potent and selective antiviral activity on the replication of Chikungunya virus (CHIKV) in cell culture. With the objective to found new compounds with anti-CHIKV activities, 45 extracts from various plant parts of 11 Mediterranean Euphorbia and one Mercurialis species were evaluated for selective inhibition of CHIKV replication. All EtOAc extracts, especially those prepared from latex, exhibited significant and selective antiviral activity in a Chikungunya virus-cell-based assay. An LC-MS2 dereplication method was then developed to investigate whether known diterpenoids with anti-CHIKV activity, such as the potent anti-CHIKV 12-O-Tetradecanoylphorbol-13-acetate (TPA), phorbol-12,13-didecanoate, and prostratin as well as 24 other commercially available diterpenoids of tigliane-, ingenane-, and daphnane-type for which the anti-CHIKV activity have been established in advance (Nothias-Scaglia et al. 2015), were present in the Euphorbia extracts. Only ingenol-3-mebutate, 13-O-isobutyryl-12-deoxyphorbol-20-acetate, and ingenol-3,20-dibenzoate, all exhibiting weak anti-CHIKV activities, were detected in the EtOAc extracts of E. peplus, E. segetalis ssp. pinea, E. peplus, and E. pithyusa ssp. pithyusa. Given the potent anti-CHIKV activities of these Euphorbia extracts, the present study suggested that their antiviral activities are probably due to untargeted diterpenoids.
Louis-Félix Nothias-Scagliaa, b, Vincent Dumontetb, Johan Neytsc, Fanny Roussib, Jean Costaa, Pieter Leyssenc, Marc LitaudonJulien Paolinia, , Fitoterapia
Favorable worldwide conditions for cereal crops will lead to better-than-expected production this growing season at the global level, despite continuing apprehension over El Niño. But concerns are growing over a sharp shortfall in maize grown in sub-Saharan Africa as well as poor production in other food insecure hotspot areas.
The world's leading Scientists, Physicians, Attorneys, Politicians and Environmental Activists expose the corruption and dangers surrounding the widespread use of Genetically Modified Organisms in the new feature length documentary, "Seeds of Death: Unveiling the Lies of GMOs".
There was probably a time in life when most green foods—Brussels sprouts, broccoli, spinach, to name a few—repulsed you. You definitely weren’t alone. Many children are hesitant to pile green vegetables onto their plates. Onepossible explanation could be that green foods, such as Brussels sprouts, tend to be bitter, a sensation that your survival instinct tells you to avoid. Plus, children have a lot of sensitive taste buds. But as you grew up, you held on to fewer taste buds, slightly dulling the sense. Another possibility: You knew that naturally green foods (not to be confused with green Kool-Aid) were associated with the aim of eating healthier, and research suggests that children may be less likely to enjoy foods linked with goals.
No matter the reason for that early aversion, we now know that green foods should be an important component of our diets. Yet only 33 percent of us meet the recommendation for fruit consumption, and fewer than 30 percent of adults eat the recommended servings of vegetables. Although the amount of fruit and veggies you need varies, depending on age, gender, and how physically active you are, a general rule of thumb to aim for is abouttwo cups of fruit and 2.5 cups of vegetables each day. One good place to start: with these seven delicious and nutrient-packed green foods.
In the last thirty years doctors have seen childhood obesity quadruple.
Pediatricians are currently dealing with conditions that twenty years ago they would have told you were virtually impossible. From breast cancer in young girls to cardiovascular disease, never before have our children faced such dire health consequences attributable to one main cause: Sugar!
Sugar is not the only devil in this childhood obesity equation, but it is by far the leading cause for the epidemic we face as parents. In the early 1800’s we were consuming less than ten pounds of sugar per year per person. By the turn of the century in 2000, this amount had skyrocketed to over 100 pounds per person per year. This tenfold increase in less than two centuries has clearly marred the health of those we see around us today.
Stevia has been on the menu of the Guarani peoples of South America for over 1500 years. Leaves of the Stevia plant were used to add a touch of sweetness to teas, medicines, and as a sweet treat.
The leaves of Stevia rebaudiana contain active ingredients called steviol glycosides, and it is these ingredients that offer a natural alternative to refined sugar. The ingredients contained in Stevia are estimated to be approximately 150 times sweeter than sugar, which means you need very little extract to equal the amount of refined sugar.
Stevia not only reduces calorie intake but may in fact help to reduce the blood sugar spikes that result in cravings and fatigue. In a study published in Metabolism, researchers showed that the consumption of Stevia actually reduced postprandial blood glucose levels.
A new biosafety report for the Norwegian Environment Agency says GM foods cannot be declared safe due to major gaps in the science, writes Nafeez Ahmed. Indeed research clearly indicates harmful and adverse impacts to both health and environment. But Monsanto insists that GMOs are just as safe as, or even safer than, conventional crops.
Greenhouses that will use seawater to grow crops in one of the hottest and driest places on earth will be designed by researchers at Aston University working with industry partners as part of an international project.
A Bayer contractor is threatening to sue SumOfUs unless we stop our campaign to save the bees. Will you chip in to make sure we have the resources to defend ourselves legally--and keep fighting to save the bees?
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