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Thursday, March 5, 2015

Three cups of tea a day can cut your risk of diabetes... even if you add milk



  • Natural ingredients in black tea could lead to reductions in blood sugar
  • Glucose-lowering ability could help prevent and control type-2 diabetes
  • Antioxidants found in black tea block enzymes that increase blood sugar
  • Other research suggested adding milk does not reduce health benefits


By JENNY HOPE MEDICAL CORRESPONDENT FOR THE DAILY MAIL
PUBLISHED: 19:02 EST, 27 February 2015 | UPDATED: 09:43 EST, 3 March 2015


Drinking three cups of tea a day can cut the risk of diabetes, says new research.

Two studies show that black tea has a glucose-lowering effect that could help prevent and manage type 2 diabetes, which affects 2.3 million Britons.

Experts say the findings suggest around three cups a day might help the body control blood sugar levels more effectively.

In the studies US and Japanese scientists investigated extracts from black tea in the laboratory.

They discovered the action of natural ingredients in black tea could lead to reductions in blood sugar.

The US research led by Lisa Striegel from Framingham State University analysed black tea leaves after being immersed in hot water.


Scroll down for video
Healthy cuppa: Two studies show that black tea has a glucose-lowering effect that could help prevent and manage type 2 diabetes, which affects 2.3 million Britons


They extracted a number of polyphenols – antioxidants – all of which were shown to block enzymes that push up blood sugar from the digestion of carbohydrates.

They had 'significant activity' against the enzymes, alpha amylase and alpha-glucosidase. 

This suggests that black tea extract may reduce levels of glucose normally associated with these digestive enzymes, says a report in Frontiers of Nutrition. 

In a second study from Japan, a freeze dried powder extract of black tea leaves was found to have a similar effect on the two enzymes.

The study from the Hokkaido Pharmaceutical University School of Pharmacy was published in the Journal of Ethnopharmacology.

Although black tea was analysed in the study, other research in humans suggests adding milk does not dilute the benefits.

Dr Catherine Hood from the industry backed Tea Advisory Panel (TAP) said 'Diabetes is a condition of disordered glucose metabolism.

'The main source of glucose in the body comes from the digestion and hydrolysis of dietary carbohydrates.



http://www.dailymail.co.uk/news/article-2972799/Three-cups-tea-day-cut-risk-diabetes-add-milk.html#v-4085127718001
Diabetes: Experts say the findings suggest around three cups a day might help the body control blood sugar levels more effectively

'The digestive enzymes pancreatic alpha-amylase and the intestinal alpha glucosidases are responsible for digesting carbohydrates to form glucose.

'Inhibition of these enzymes and hence the inhibition of glucose formation could contribute to the prevention and management of type 2 diabetes.'

Previous reviews involving almost 300,000 people found those who drank three to four cups a day enjoyed a 25 per cent lower chance of developing type 2 diabetes compared with those drinking tea occasionally or not at all.

Australian researchers ruled out the effects of caffeine, saying other ingredients such as magnesium and antioxidants may be responsible.

Dr Tim Bond from TAP said the studies provided additional evidence that around three cups of tea a day might produce anti-diabetic benefits.

He said 'Tea is a very popular beverage in the UK and these latest findings together with many other published studies continue to suggest that Britain's' favourite beverage is good for our health including our heart and vascular system.'

Almost 80 per cent of Britons are tea drinkers and they get through an estimated 165 million cups every day.

The British tea industry is estimated to be worth more than £700 million a year.

Antioxidants known as flavonoids found in tea are thought to control inflammation, reduce excess blood clotting, promote blood vessel function and limit furring up of the arteries.




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In Health,
The Naturally Botanicals Team
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Tuesday, February 24, 2015

5 Things to Know About the New Food Guidelines

THE WALL STREET JOURNAL |  BY TENNILLE TRACY |  21 FEB 2015 8:49AM

A panel of nutrition experts recruited by the Obama administration to help develop the next set of dietary guidelines released its long-awaited recommendations this week. The panel addressed everything from red meat to coffee, unveiling a 570-page report that will be used by the Departments of Agriculture and Health and Human Services to craft new diet guidelines later this year. The guidelines, which form the basis of the MyPlate icon (formerly the food pyramid), represent the government’s final word on what constitutes a healthy diet. They’ve been published since 1980. They influence billions of dollars of government funding for nutrition programs, including school lunch standards and the Defense Department’s menu guidelines.


1Americans are eating poorly.


MARK LENNIHAN/ASSOCIATED PRESS
About two-thirds of all adults, or 155 million people, are overweight or obese. Roughly half have at least one preventable disease, including cardiovascular disease, Type 2 diabetes and some forms of cancer. Poor eating habits and physical inactivity are playing a major role. The situation is forcing the U.S. health care system to focus on treatment rather than prevention, the committee said. So what to eat? The panel suggests more fruit, vegetables, whole grains, low or non-fat dairy, seafood, legumes and nuts. What to limit? Red and processed meat, sugar-sweetened food and drinks, and refined grains.


2Consider the environment.


REUTERS
The advisory committee took a controversial step by asserting the government should consider the environment when determining what Americans should eat. Generally speaking, this means promoting a diet that’s limited in meat but contains lots of fruit and vegetables. It also means eating seafood whose stocks aren’t threatened. According to the panel, the global production of food accounts for 80% of deforestation and 70% of fresh water use. The government has to focus on sustainable diets if it wants to ensure an adequate food supply will be available for future generations, it said. The meat industry says the panel has strayed too far from its mission. The beef industry, in particular, is accused of being tough on the environment, in part because it generates greenhouse gas emissions.



3Ditch the cholesterol limits.

CHARLIE NEIBERGALL/ASSOCIATED PRESS
Current dietary guidelines suggest Americans limit their cholesterol to 300 milligrams a day. That’s less than what’s found in a couple of eggs. This time around, the advisory panel said it’s ditching that recommendation because it can’t find evidence of an “appreciable relationship” between dietary cholesterol and cholesterol in the blood. The American Heart Association has also said that limiting dietary cholesterol will not lower the artery-clogging LDL (bad) cholesterol.



4Coffee and alcohol? Those can be okay.


GETTY IMAGES
The panel said “moderate” amounts of coffee – three to five cups a day – has been found to reduce the risk of Type 2 diabetes and cardiovascular disease. For some people, even more coffee could be better. One study found the risk of Type 2 diabetes was 37% lower for people drinking 10 cups a day. But it warned against consuming too many calories from the cream and sugar that are often added to coffee. As for alcohol, the panel said a moderate amount could also be part of a healthy diet. But it also said no one should start drinking alcohol just because of potential health benefits. And booze is still off-limits for pregnant women.


5Beef. It’s not necessarily what’s for dinner.


AP PHOTO/WICHITA FALLS TIMES RECORD NEWS,
TORIN HALSEY
Americans should eat less red and processed meat, the panel said. Diets that high in those types of meat, along with french fries and sweets, are associated with a greater risk of colon and rectal cancer, it said. Red and processed meat is also associated with age-related cognitive impairment. In other parts of the report, the panel excluded lean meat from a list of foods that make up a healthy diet. It added in a footnote that said lean meat could be okay but researchers haven’t yet come up with a standard definition for what qualifies as lean meat. The meat industry pushed back against what it perceives as an anti-meat agenda. “Lean beef is one of the most nutrient rich foods, providing high levels of essential nutrients such as zinc, iron and protein, as opposed to empty calories,” said the National Cattlemen’s Beef Association.



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In Health,
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Monday, February 23, 2015

Four food preparation methods to maximize nutrition - healthier than cooking

 Monday, January 12, 2015 by: Derek Henry
(NaturalNews) Due to poor agricultural practices and excessive food processing, the food that ends up on our plate is typically a shadow of its former self in regards to nutritional content. To make matters worse, we tend to cook these nutrient deprived foods and further destroy their nutritional value.

nutrition



To ensure you get the most nutrition out of your food, focus on buying clean, whole foods, and use these 4 methods to expand their nutritional benefits.

Fermenting

Fermenting foods could be one of the most economical and powerful ways to introduce incredible nutrition to your body. Fermenting is simply a culturing process that produces beneficial bacteria that are very important in maintaining a healthy gut flora balance. Introducing them to your diet will improve the function of your digestive and immune system, your liver, and your brain!

As an example, sauerkraut (fermented cabbage) is a source of many nutrients including:

- Vitamin B1, B6, and B9
- Vitamin C and K
- Manganese, magnesium, calcium, potassium, phosphorus, and iron

However, even more important is the amount of live probiotics and enzymes in unpasteurized sauerkraut, which makes these nutrients highly bioavailable to the human body.

Juicing

Another great way to get more nutrition on a daily basis is by juicing fruits and vegetables. Although this doesn't provide more nutrition, it does allow you to eat more fruits and vegetables and reach the recommended amount of servings each day with relative ease.

Not only that, but juicing makes the vitamins, minerals, and enzymes in produce much easier to assimilate, as they go straight into your system without having to be broken down. With the sad state of digestive systems today, there are varying limitations on what the digestive system can absorb, but juicing helps bypass that problem by liberating key nutrients from the tough plant cell walls for you so you get the most out of your fruits and vegetables.

Sprouting

Sprouting is something very few people do, but it is another exceptional way to deliver a concentrated source of nutrition that is different from eating the plant in its mature form. To highlight this point, analyze the nutritional profile of wheat grass compared to the full-grown wheat plant, and you will get an idea of the nutrition that the sprout of a plant can deliver.

Sprouts are ideal for improving your health because they are a highly digestible source of vitamins, minerals, amino acids, proteins, beneficial enzymes, and phytochemicals. Sprouted foods have five to ten times higher B-vitamins, and twice the vitamin A, C, zinc, calcium and iron content of their non-sprouted counterparts.

Per calorie, sprouts may be arguably the most efficient form of nutrition, and they are very easy and economical to produce in your home.

Blending

Blending doesn't necessarily get you more nutrition out of your food, but it does allow you to combine more beneficial ingredients that don't otherwise go together to create an incredibly nutritious snack or meal. For example, creating a superfood smoothie can deliver a massive array of nutrients (even more than juicing) in about 5 minutes preparation time.

Blending also allows you to make incredibly nourishing and easily digestible vegetable soups, so your body can easily assimilate all the beneficial nutrients.

Out of all these practices, the most economical (for food costs, time invested, and long term storage capabilities) solution would be fermenting. To learn more and to get an easy recipe, visit The Healing Benefits of SauerkrautTo make sure you're getting the all of the nutrition your body needs, check out .

Sources:
http://www.organiclifestylemagazine.com
http://www.healingthebody.ca
http://www.healingthebody.ca
http://www.naturalnews.com
http://www.organiclifestylemagazine.com

About the author:
Derek Henry, B.Kin, is a highly revered holistic health coach and world renowned natural health blogger and educator who created Healing the Body to help people understand the fundamental principles to exceptional health so they can overcome their own health challenges. 



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The Naturally Botanicals Team

Monday, February 16, 2015

5 Key Nutrients You're Probably Not Getting Enough of


Greatist | Maya Dangerfield @MaADanger February 15, 2015


Unfortunately the Standard American Diet, also known as “SAD,” is, well, pretty sad. Over the last 100 years, the majority of Americans have gone from eating “normal” portions and home-cooked whole foods (after all, the processed foods we see lining store shelves today didn’t’ exist), to consuming high levels of over-processed simple carbohydrates and refined sugars. With this shift in eating habits, there's been a huge increase in diet-related chronic diseases, which represent the largest cause of obesity and death.

Luckily improving the situation could be pretty easy: Eat more whole, unrefined foods—fruits, veggies, whole grains, and other natural products that go through little processing.


What’s the Deal?


This sad Standard American Diet is lacking in essential nutrients that can easily be provided by eating more healthy whole foods. Unrefined foods—fruits, veggies, grains, and other natural products that go through little to no processing—provide high levels of antioxidants and other nutrients (since they arrive to you in the form nature intended). They’re also nutrient-dense, meaning they pack in beneficial nutrients and minerals and contain no added sugars, fats, starches, or sodium, making every calorie worth something very useful for the body.


These healthy, natural foods are packed with essential nutrients such as potassium and fiber, which can protect against chronic diseases, aid in digestion, and even improve muscle development and physical performance . According to the Department of Health and Human Services, the average American diet lacks the appropriate intake of these powerful nutrients (and a few others) and the under consumption of potassium, dietary fiber, calcium, and vitamin D has become a ‘public health concern.’ Adding these nutrients to your diet (or making sure you’re getting enough of them) can help your body recover from exercise better, improve digestion, and just be healthier overall. 

Your Action Plan

1. Potassium




Why We Need It: Potassium is one nutrient we literally cannot live without (seriously, it keeps our hearts beating). Increasing potassium consumption has been linked to lowering blood pressure and reducing the risk of osteoporosis, as well as decreasing the risk of diabetes and heart disease . The body also needs potassium to help regulate water balance and to keep the nervous system and our muscles functioning properly. Not consuming enough potassium can lead to some pretty uncomfortable results such as muscle cramps, constipation, and fatigue.


Why We Miss It: The recommended intake of potassium for adults is 4,700mg per day, but currently only 56 percent of American adults reach this goal. One big reason why is that sodium often takes the place of nutrients like potassium in processed foods like cheese, packaged meats, fast food, and pastries.


How to Get It: 1 small baked potato with skin (738mg), 1 medium-sized banana (422mg), 1 cup cooked spinach (740mg), 1/2 cup cooked beets (259mg)


Or try this easy potassium-rich smoothie recipe: Blend ½ cup carrot juice (344mg), ½ cup orange juice (248mg), 1 medium banana (422mg), and ½ cup ice for a snack or breakfast containing 1,014 mg of potassium (and a healthy dose of vitamin C).

2. Fiber




Why We Need It:
Fiber is a non-digestible carbohydrate that moves throughout our bodies, helping promote digestion and prevent constipation, as well as potentially reducingcholesterol levels . There are two types of dietary fiber: Soluble fiber can help lower glucose and cholesterol levels in the blood, while insoluble fiber helps food move through the digestive system properly. Consuming enough soluble fiber (found in oats, beans, lentils, and some fruits) can reduce risk of stroke, type 2 diabetes, and protect the arteries, while the consumption of insoluble fiber (whole-wheat, brown rice, legumes, vegetables) is recommend to help treat digestive problems ((Dietary fiber for the treatment of type 2 diabetes mellitus: a meta-analysis. Post, R.E., Mainous, A.G., King, D.E, et all. Journal of the American Board of Family Medicine. 2012 Jan-Feb; 25(1):16-23)).


Why We Miss It: The recommended daily intake of dietary fiber is 25g per day for women and 38g per day for men, but according to a 2010 report, only 40 percent of Americans reach the recommended intake (more recent estimates decreases the number to only three percent) . Dietary fiber isn’t found in processed grains (like white flour), so anyone following a “typical American diet,” which is typically high in processed grains that have been stripped of their fiber and low in whole grains, are missing out.


How to Get It: ½ cup black beans (6.1g), 1 medium pear (5.5g), ½ cup fresh raspberries (4g), 1 medium sweet potato baked with skin (3.8g)


Try this simple, fiber-rich lunch recipe: Roast ½ cup artichoke hearts (7.2g), ½ cup Brussels sprouts (2g), and ¼ cup sliced parsnips (1.4g) for a delicious dish that provides almost half of the recommended daily intake of fiber. Or, check out our other high-fiber recipes

3. Calcium




Why We Need It: Calcium is an important nutrient that helps maintain healthy bones, assists in nerve transmission, and helps our blood clot . Our bodies need a lot of calcium to properly function (it’s the most abundant mineral in the body) but our bodies also doesn’t naturally produce the element, meaning we need to get all we need from our food (and supplements). Not getting enough calcium can lead to an increased risk of osteoporosis and bone fractures.


Why We Miss It: Seventy-five percent of Americans consume the daily recommended intake of calcium of 1,000mg per day for adult men and women—that’s not bad! And most Americans consume their calcium through dairy and dairy byproducts. However particular groups (including young adults, young women, and those over 51) require a higher dose of calcium, so even if they meet the general recommendation of 1,000mg per day and they’re often still not getting enough .


How to Get It:
1 cup collard greens (357mg), ¼ cup diced Swiss cheese (261mg), 1 cup 2% nonfat milk (293mg)


Want to get some more calcium in your diet? Consider whipping up an omelet with 2 largeeggs (56mg), one slice of monterey cheese (209mg), and ¼ cup kale (25mg).

4. Vitamin D




Why We Need It:
Vitamin D is special: It’s the only vitamin we can both consume (by eating a variety of whole foods) and make ourselves—our bodies create Vitamin D in the form of a hormone when we process sunlight. In addition to protecting our bones, vitamin D is a powerful player in regulating cell growth, and decreasing the risk of cardiovascular disease. . Even more, vitamin D helps out body maintain the correct levels of calcium. Vitamin D is an important nutrient for athletes too—it can reduce inflammation and pain, reduce the risk of fractures, and increase muscle protein . In addition to helping athletes perform, vitamin D can help reduce the risk of heart disease and high blood pressure .


Why We Miss It:
The recommended daily amount of Vitamin D for men and women is 18mcg, but only 28 percent of Americans meet this goal. The major dietary source of vitamin D for many Americans is milk (milk is fortified up to 25mcg of vitamin D per ounce). However since most Americans don’t consume the recommended amount of calcium (which is most commonly consumed through milk), the nation falls behind in vitamin D consumption too.


How to Get It: 3oz light canned tuna in water (3.8mcg), 1 cup fortified milk (2.9mcg), 1 cup fortified orange juice (3.4mcg)


Consider introducing more fish—such as stockeye salmon (19.8mcg per 3oz)—to your diet. A single fillet can easily meet the daily requirement!

5. Iron




Why We Need It:
We couldn’t live long without iron: It’s an essential protein building block, involved in everything from carrying oxygen through the body to building muscles. Not getting enough of this element can cause fatigue (also known as anemia), memory loss, muscle loss, and difficulties regulating body temperature.


Why We Miss It: The recommended daily intake of iron for adult women is 18mg daily and 8mg for men. Women are more likely than men to suffer from iron deficiency (sorry, ladies), since women between ages 18 and 50 require more of the nutrient. Not getting enough iron can be a problem for those with particular diets like vegans and vegetarians. Iron from meat, poultry, and fish is absorbed two to three times more efficiently than iron from plants (how much iron your body absorbs from plants also depends on other foods eaten at the same time).

How to Get It: 10 clams (2.62mg), ½ cup edamame (2.25mg), ½ cup lentils (3.3mg), 4oz beef sirloin steak (2.4mg), 1 cup cooked broccoli (1.5mg)

Looking for an iron boosting snack? Consider munching on ¼ cup cashews (2mg) and ¼ cup dried apricots (1.9mg) to increase your daily iron intake.

*Unless otherwise noted, all nutrition information above came from Health.gov.
Originally posted February 2014. Updated February 2015.



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The Naturally Botanicals Team
www.naturallybotanicals.com




Monday, February 9, 2015

8,000 Scientific Papers Link Refined White Sugar To Chronic Disease

Wednesday, January 14, 2015 by: Ethan A. Huff, staff writer

(NaturalNews) One of the worst things you can do to your body is feed it sugar -- not necessarily natural sugar like the kind found in fruit, but refined sugar. A team of scientists from the University of California in San Francisco (UCSF) recently pored through more than 8,000 scientific papers on how sugar affects the body and came to the conclusion that it not only makes people fat but also makes them sick.

sugar

The project, which has been dubbed SugarScience, exposes sugar as a primary culprit in the formation of metabolic disease, which can lead to conditions like heart disease and type 2 diabetes. Lead author Laura Schmidt, a UCSF School of Medicine professor, says her team's findings are comprehensible -- sugar is highly toxic to the body and vital organs, including the liver.

According to their investigation, nearly three-quarters of all packaged and processed foods contain added sugar. This sugar is typically listed under 61 different names, including things like high-fructose corn syrup (HFCS), dextrose, evaporated cane juice and sucrose. It is often difficult to identify added sugar because of this, and current regulatory requirements don't mandate that suggested daily values of both natural and added sugar be identified.

A full listing of the 61 common names for sugar is available at the following link on the right-hand side of the page:
SugarScience.org.

The result is millions of people regularly consuming far more sugar than they should be, leading to metabolic syndrome, a classification of risk factors associated with a host of chronic illnesses. If left to run its course, metabolic syndrome can lead to early death in the form of liver failure, heart attack, blood clots and various other life-threatening conditions.

"Too much sugar causes chronic metabolic disease in both fat and thin people," said pediatric endocrinologist Robert Lustig, a member of the SugarScience team and author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease, pointing out that obesity is an entirely separate issue from the extensive bodily damage caused by sugar consumption.

"And instead of focusing on obesity as the problem, we should be focusing on our processed-food supply."

SugarScience project exposes "all calories are equal" myth as scientific fraud

Part of the problem is that many people still don't realize just how much sugar they're actually consuming. According to Medical Xpress, the average American consumes nearly 20 teaspoons, or about 78 grams, of sugar daily, which is far more than the maximum level recommended by the American Heart Association (AHA).

A single 12-ounce can of soda pop contains as much as 9 teaspoons, or 36 grams, of added sugar, which is the AHA's maximum recommended daily level for adult men. Adult women, says the group, should consume no more than 6 teaspoons, or 24 grams, of sugar daily, while children should limit themselves to between 3 and 6 teaspoons, or 12-24 grams, daily.

The best way to consume sugar is naturally, of course, whether it be in fruit, vegetables or unprocessed dairy products. Fruits and vegetables contain dietary fiber and other nutrients that help buffer how quickly sugar is processed, protecting organs like the pancreas from having to work overtime to produce insulin, which can lead to insulin resistance and diabetes.

SugarScience's research also reiterated that not all calories are the same, as is commonly believed in the mainstream.

"SugarScience shows that a calorie is not a calorie but rather that the source of a calorie determines how it's metabolized," explains Lustig.

To learn more about the dangers of sugar and how to avoid it, be sure to visit SugarScience:
SugarScience.org.

Sources:
http://medicalxpress.com
http://www.sugarscience.org
http://www.lef.org
http://science.naturalnews.com



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In Health,
The Naturally Botanicals Team
www.naturallybotanicals.com




Friday, January 23, 2015

18 Fruits And Vegetables With The Most Pesticides



NaturalNews | By aoulin
Posted Thursday, January 22, 2015 at 12:09pm EST

What is a pesticide?

A pesticide is a mixture of chemical substances used on farms to destroy or prevent pests, diseases and weeds from affecting crops. According to the USDA, 45 percent of the world’s crops are lost to damage or spoilage, so many farmers count on pesticides.

If you’re eating non-organic celery today, you may be ingesting 67 pesticides with it, according to a new report from the Environmental Working Group.

The group, a nonprofit focused on public health, scoured nearly 100,000 produce pesticide reports from the U.S. Department of Agriculture and the U.S. Food and Drug Administration to determine what fruits and vegetables we eat have the highest, and lowest, amounts of chemical residue.

Don’t want to eat fruits coated with toxins? Neither do we! And neither does the Environmental Working Group, which thankfully tracks what’s actually in and on our food.

Some highlights from the report:

A single grape sample contained 15 pesticides.
The average potato had more pesticides by weight than any other food.
Single samples of celery, cherry tomatoes, imported snap peas and strawberries showed 13 different pesticides apiece.

When it comes to pesticides, fungicides, and other chemicals, all crops are by no means equal.

Here are the 18 nonorganic fruits and veggies Have More Pesticide

Apples

Pesticides cling to apple skin, and can be absorbed into the flesh beneath. Wash fruit thoroughly, and peel before eating.

Tomatoes

The leaves and vines of tomato plants contain alkaloid poisons such as atropine that cause dizziness, headaches and upset tummies. There is also some in green tomatoes and one death has been attributed to it, but generally the amount of ‘tomatine’ in them is too small to cause any harm. Always refuse tea made from the leaves though; it is still something offered on occasion.

Celery

An average of 64 difficult-to-wash-away chemicals can be found on any given bunch of celery, and considering that celery is basically a water-uptake plant that draws liquids (and toxins) from the soil, do you really want to think about what might be running through your veins after you’ve eaten a stalk or two?

Sweet bell peppers

Residues of 15 pesticides were found on bell peppers, among them neurotoxic neonicotinoids, which harm bee colonies as well as people.

Peaches

If you love peaches, go for canned instead of fresh. These luscious globes are right behind celery as far as toxin levels go.

Kale, Collards, and Other Leafy Greens

While the amount of pesticide detected on these greens was not as worrisome as on other produce, the types of pesticides detected were. According to tests by USDA, three insecticides banned from use on most crops—acephate, chlorpyrifos, and oxamyl—were found on kale, collards, and other greens (and on hot peppers)

Strawberries

Strawberries are the most chemical-intensive crop in California, and those grown in South America may be laden with even more, as restrictions aren’t as severe in developing countries. Some organic growers apparently joke that conventionally grown strawberries can be ground up and used as pesticides themselves, since they’re so contaminated.

Cucumbers

Among the 86 pesticides found on cucumbers were neurotoxins, suspected hormone disruptors, and probable carcinogens. Of particular concern is carbendazim, a fungicide that’s considered a probable carcinogen. Carbendazim has been turning up in orange juice and many other food products, prompting FDA consumer health warnings.

Nectarines

These peachy cousins are just as coated with chemicals, and have even thinner skins to absorb them through.

Grapes

Would you believe that a single grape tested positive for 15 pesticides? Perhaps the most serious is chlorpyrifos, an insecticide known to sicken farmworkers and others living or working close to fields. Immediate exposure to chlorpyrifos causes coughing, shortness of breath, headache, nausea, dizziness, and disorientation.

Peaches and Nectarines

If you’ve ever seen a backyard peach tree, you’ve probably seen peach leaf curl, brown rot, or one of the many other diseases and pests that afflict these trees. Hence the high number of pesticides and fungicides needed to get a high yield of stone fruit to market in unblemished condition. USDA data show that 96 percent of all peaches and 100 percent of imported nectarines test positive for pesticide residue.

Spinach

Spinach is so prone to insect nibblings that conventional farmers have to douse it in (carcinogenic!) chemicals just to keep the bugs off. Guess what gets absorbed into each and every leaf?

Lettuce

Non-organic lettuce and kale are contaminated with more chemicals than you really want to think about. If you can’t grow your own, please buy organic instead.

Pears

Like apples, these fruits are sprayed constantly to get rid of mites, aphids, moth eggs, and countless other critters.

Beans

Most legumes (beans and lentils) contain a chemical called phytohaemagglutinin, though it’s most concentrated in red and white kidney beans, followed by fava beans. Lima beans also contain a toxin known as limarin, which can only be neutralized if the beans are cooked thoroughly for about 15 minutes.

Potatoes

Potatoes are perfectly safe unless they have turned green on the skins or are sprouting. They contain solanine, which develops with exposure to light – one reason to always keep potatoes in a cool, dark place. If you eat too much, you will experience severe digestive problems or even death.

Rhubarb

You probably won’t die from it if you eat the leaf, but it contains oxalic acid salts that can cause kidney problems, coma and convulsions. However, the stalks are not a problem and even with the leaves, you would need to eat about 5 lbs before you reached a fatal dose. Just don’t think they look like great greens and why let them go to waste – you will be very ill.

Mushrooms

The mushies that you find at the supermarket will be harmless to anyone except those with an allergy to fungi, but some people are fond of foraging for wild mushrooms in forests and such. Most mushroom-related deaths occur when people eat the death cap (Amanita phalloides) or destroying angel (Amanita bisporigera) mushrooms by accident. If you’re not an absolute expert when it comes to wild mushroom identification, err on the side of caution and don’t put anything in your mouth.

Can pesticides be washed away?

Not necessarily. The pesticide tests mentioned above were conducted after the food had been power-washed by the USDA. Also, although some pesticides are found on the surface of foods, other pesticides may be taken up through the roots and into the plant and cannot be removed.

All fresh produce, whether it’s grown with or without pesticides, should be washed with water to remove dirt and potentially harmful bacteria. And health experts agree that when it comes to the Dirty Dozen list, choose organic if it’s available.


Reference:
http://www.integrativecanceranswers.com eating non-organic celery today, you may be ingesting 67 pesticides.

http://www.lifehack.org Residues of 15 pesticides were found on bell peppers, among them neurotoxic neonicotinoids.




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In Health,
The Naturally Botanicals Team
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Monday, January 12, 2015

Antiviral Herbs, Vitamins, and Minerals

(NaturalNews) Flu season is upon us. Prevention is the key, but if a virus threatens your health, quick action with natural vitamins, supplements, and herbs can stop that virus in its tracks. How many of these herbs, vitamins, and anti-virals are on hand if you need them?
virus

Vitamins

Vitamin A, vitamin D, vitamin E, and vitamin C are all vital nutrients for the immune system, and are all known to help prevent help fight viruses. In particular, vitamin C is well known for it's virus fighting properties, but if you take high doses of vitamin C to fight a virus, you should not stop taking it abruptly-taper off.

Zinc and Selenium

Zinc has been proven to be effective against the common cold and to be effective as a topical treatment for herpes sores. It is believed to be effective due to preventing replication of the virus. The immune system needs selenium to work properly and to build up the white blood cell count.

CoQ10

CoQ10 supplementation has been shown to significantly enhance the immune system.

Probiotics

Probiotics are always helpful in maintaining gut health, especially when the body is under a viral attack that involves the digestive system. Probiotic foods and drinks without added sugar can help maintain a healthy balance of bacteria. Speaking of probiotics, a healthy intestinal tract is absolutely imperative for a strong immune system. See the first source below for more.

Garlic

Garlic is anti-viral, anti-fungal, and antibacterial. You can take garlic in a tonic or, if you can handle it, chew raw garlic. It not only will help fight the virus, it will help kill any secondary infections trying to take root.

Echinacea

Echinacea not only supports the immune system, it also has been proven to reduce the severity and duration of viral infections.

Colloidal Silver

Colloidal silver is believed to interfere with the enzymes that allow viruses (bacteria and fungi as well) to utilize oxygen.

Elderberry

A double blind trial showed elderberry extract's ability to reduce symptoms of influenza and speed recovery. It also showed elderberry's ability to enhance immune response with higher levels of antibodies in the blood. It is believed to inhibit a virus's ability to penetrate healthy cells and protect cells with powerful antioxidants. Elderberry has also been shown to inhibit replication in four strains of herpes viruses and reduce ineffectivity of HIV strains.

Green Tea

The flavanoids in green tea are believed to fight viral infections by preventing the virus from entering host cells and by inhibiting replication.

Olive Leaf Extract

Though double blind clinical trials are needed, olive leaf extract has been shown to inhibit replication of viruses. In one study, 115 of 119 patients had a full and rapid recovery from respiratory tract infections while 120 of 172 had a full and rapid recovery from viral skin infections such as herpes.

Pau d'Arco

Pau d'arco has been used in indigenous medicine for generations. One of its compounds, lapachol, has proven effective against various viruses, including influenza, herpes simplex types I and II, and polio virus. It is believed to inhibit replication.

Liqorice Root

Studies have shown that glycyrrhizin, a compound found in liquorice root was more effective in fighting samples of coronavirus from SARS patients than four antiviral drugs. It reduces viral replication, cell absorption, and the virus's ability to penetrate cells. It is also being used to treat HIV.

St John's Wort

St. John's Wort has been proven effective against influenza, herpes simplex, and HIV.

Remember that the best defense is a good offense. A healthy diet based on nutrient dense foods, exercise to move your lymph (more on lymph), and aid your immune system, as well as good quality sleep will build a strong, healthy immune system. A strong immune system will fight off viruses without you even knowing the battle ever took place. Check out Bullet Proof Immune System.

Sources:
http://www.organiclifestylemagazine.com
http://www.organiclifestylemagazine.com
http://truthwiki.org/Garlic
http://truthwiki.org/Vitamin_D
http://truthwiki.org/Oregano
http://www.organiclifestylemagazine.com
http://www.organiclifestylemagazine.com/elderberries-recipes/
http://www.ion.ac.uk
http://www.webmd.com
http://www.immunesupport.com

About the author:
Michael Edwards is the founder, owner, editor-in-chief, and janitor for Organic Lifestyle Magazine and Green Lifestyle Market. At age 17, Michael weighed more than 360 pounds. He suffered from ADHD, allergies, frequent bouts of illness, and chronic, debilitating insomnia.

Conventional medicine wasn't working. While he restored his health through alternative medicine he studied natural health and became immersed in it.



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In Health,
The Naturally Botanicals Team
www.naturallybotanicals.com