Reduce stress through correct diet

by Fleur Hupston ” NATURA NEWS “

Stress is activated by various factors. Too much stress paves the way for a variety of illnesses, diseases and emotional problems. Since we all react in different ways to stressful situations and it is something impossible to avoid completely, recognizing and addressing the symptoms of stress induced imbalances can help the body cope.

Of course, not all stress is bad for you. For example, getting married or winning a sports event are stressful situations in themselves, but they have happy results. However, many people subject their bodies to relentless stress on a continual basis, the effects of which are cumulative.

Dr. Selye, author of the book Stress Without Distress, defines stress as “the non-specific response of the body to any demands made upon it”. In other words, the stress response is the human body’s reaction to anything that throws the body off balance – injury, infection, fear, exercise or pain. The body reacts with an alarm phase, then a resistance phase during which it tries to remedy the imbalance; thereafter there is an exhaustion phase.

While most people realize that, for example, over-work and sleeping too little place stress on the body, few pause to consider the subtle but persistent effects of stress due to factors such as an incorrect diet or noise pollution. As far as the latter is concerned, it has been found that people living near noisy, high-traffic highways or near airports tend to have more illnesses, especially cardiovascular illness. This is because noise is a form of stress.

Stress and Diet

The hard-working liver is the organ that has to detoxify practically every chemical that we ingest. Each time an individual drinks too much, takes antibiotics, consumes excess fats or inhales chemicals, the liver has less energy to take care of ‘alarm’ hormones, and these hormones then stay in the blood stream longer than they should. Refined, processed foods, preservatives and additives are sources of continuous biochemical stress on the human body.

To avoid placing the body under this kind of subtle stress, follow some simple tips:

A vegetarian diet is generally considered to be a healthy diet. However, certain individuals are affected by natural compounds found in fruits and vegetables called salicylates, which means their diet may be severely restricted. A nutritionist would be able to arrange for a test to assess the suitability of a diet and advise accordingly.

Eliminate certain grains, dairy products or meats from the diet if there is sensitivity or intolerance to these types of foods.

Everyone should avoid eating large amounts of refined and processed foods. If one must eat foods that fall into these categories from time to time, eat simple, fresh foods in order to allow the body to heal. Go on a juice fast or liver detox diet regularly to give the hard-working liver a break.

Supplement your diet with appropriate vitamins and minerals to help the body withstand stress.

Sources for this article include:

Foods for Moods by William Vayda, 2007 edition, Published by Geddes & Grosset, pages 114 – 121

http://www.biologyreference.com/Se-…

http://www.bodydetoxdietplans.com/r…

http://salicylatesensitivity.com/info1/

About the author

Fleur Hupston is a professional freelance writer. She is passionate about natural, healthy living and is currently studying to be a naturopath. She divides her time between writing for Natural News and various other sites, home schooling her children and studying part time.


 

Eating TVP? Textured Vegetable Protein may contain trace levels of toxic chemical solvent

by Tara Green” Natural News “

Textured Vegetable Protein (TVP) is an ingredient often listed on a wide spectrum of “healthy” products including many energy bars and veggie burgers.

Some novice vegetarians, as well as people seeking a protein source with a lower price tag than meat, may purchase bulk TVP as a meat substitute for use in favorite recipes. TVP, also known as Textured Soy Protein (TSP) or as soy protein isolates, can seem like a good way to include vegetarian protein in your diet — until you do a little research into how this pseudo-food is created.

Industrial Cooking

Every time you eat any product containing TVP you are consuming traces of hexane, the petroleum chemical, in which soybeans are treated in order to convert them into TVP. Soy processors use hexane as a solvent to separate soy fat from soy protein. The procedure involves soaking the soybeans in hexane, a by-product of gasoline refining.

The protein portion of the hexane-treated soybeans then undergoes a process known as “extrusion cooking.” High nitrogen solubility index (NSI) defatted soy flour and water are combined to form dough in an industrial mixing cylinder. This dough passes through through the barrel of a screw type extruder. The resulting product is then cut with revolving knives and oven-dried to achieve the desired form of granules, flakes, or patties.

This highly processed “food” may be shipped in bulk as TVP for home cooking. Many vegetarian cookbooks, magazines and websites still include recipes including this ingredient. In other cases the TVP may be sold to the manufacturers of protein bars, frozen vegetarian meat substitutes and other purportedly healthy foods that show up on the shelves of your local market.

Hexane’s Health Effects

Independent testing in 2009 by Natural News in conjunction with The Cornucopia Institute confirmed that hexane residue survives the extrusion cooking process and is present in products containing TVP.

Curiously, the FDA has no requirement that food manufacturers test their products for hexane levels. This is especially interesting because hexane is registered with another government agency, the EPA, as both an air pollutant and a neurotoxin.

Although the EPA website includes an entire page devoted to the potential health hazards of hexane, including accidental ingestion as well as skin exposure and inhalation, the FDA has not tested the health effects of hexane-contaminated food.

The agency, whose history as a purported public watchdog turned corporate lap dog has been documented in books like “The Hundred Year Lie” (http://www.hundredyearlie.com/), relies on “current good manufacturing processes” to determine the maximum allowable amount of hexane and other toxins in our food. A few independent studies seem to indicate that high levels and/or long-term ingestion of hexane-contaminated foods can cause neurological problems.

Hexane Plants Dangerous to Workers and Environment

Workers in plants where hexane is present have developed nervous system disorders as well as skin problems. The Occupational Safety and Health Administration (OSHA) defines the maximum permissible exposure level to hexane at 500 parts per million (ppm) for workers with 8-hour exposures. Higher exposures can cause respiratory tract and eye irritation, as well nausea, vertigo and headaches. Some studies have linked hexane to Parkinson’s disease.

Hexane is also highly flammable, causing plant explosions in the U.S, Mexico and South Africa. Two workers died as a result of the hexane gas igniting at a Sioux City, Iowa, soybean processing plant in 2003. Even living near a plant that uses hexane, or along the path of one of its trucks, can be hazardous: a truck carrying 4,500 gallons of the chemical caught fire and exploded in 2001, setting fire to nearby homes.

Additionally, hexane from soy processing plants poses an environmental danger. The EPA categorizes hexane as a dangerous air pollutant, a term which the agency uses for airborne compounds “that cause or may cause cancer or other serious health effects, such as reproductive effects or birth defects, or adverse environmental and ecological effects.” The most recently available EPA figures show grain processors produce more than two-thirds of all hexane emissions in the United States, releasing 21 million pounds of this hazardous air pollutant.

Protecting Yourself

Read labels carefully to see if TVP is an ingredient as this substance indicates soybeans bathed in hexane. Remember to check also for its alternate names of soy protein isolates and textured soy protein (TSP). If you live in the U.S., look for the green USDA Organic seal on the package of any food product containing soy.

Note that some manufacturers may try to mislead consumers with labels boasting “made with organic soy,” this may indicate organically grown soybeans treated with hexane.

If you want to check whether your favorite brand of faux meat or nutrition bar poses a hexane risk, check this list compiled by the Cornucopia Institute: http://www.cornucopia.org/2010/11/h…

Sources for this article include:

http://www.naturalnews.com/026303_s…

http://www.naturalnews.com/019400.html

http://www.savvyvegetarian.com/arti…

http://www.veghealthguide.com/soy-tofu/

http://www.slate.com/id/2252002/

http://motherjones.com/blue-marble/…

http://www.epa.gov/ttnatw01/hlthef/…


 

Zinc found critical within the brain to improve memory and cognition

by John Phillip ” natural news “

Zinc is an essential mineral known to improve skin tone, aid wound healing, fight cancer and shorten the length of the common cold. Researchers publishing in the journal Neuron now identify the crucial role this super-nutrient plays in support of memory formation and cognitive stability. Additionally, they have found that zinc may also play a part in controlling the devastating occurrence of epileptic seizures. For the first time, scientists have been able to watch zinc in action as the nutrient regulates communications between neurons and the hippocampus to improve memory and learning capabilities. Ensuring proper intake of zinc is an important step toward optimal brain function and may prevent cognitive decline as we age.

Researchers at Duke University Medical Center and chemists at the Massachusetts Institute of Technology collaborated to study the effects of zinc on brain function. Scientists experimenting with mice used a chemical that binds with zinc to eliminate it from the brain of the test animals. They found that in the absence of the mineral, communications between neurons was significantly diminished and that zinc is vital for controlling the efficiency between nerve cells in the hippocampus.

For more than a half century, scientists have understood that high concentrations of zinc are deposited within nerve cells; called vesicles, they package the transmitters which enable the nerve cells to communicate. The highest concentrations of brain zinc are found among the neurons of the hippocampus that control the high functions of learning and memory.

Researchers Find Zinc Levels in the Brain Control Memory and Learning Functions

By artificially regulating the level of zinc in the brain of the test animals, researchers were able to confirm that eliminating zinc from the neural vesicles also prevented enhanced communication. By increasing levels of the mineral, they were able to significantly restore enhanced communications in the hippocampal region to improve learning and memory capabilities.

The results of this study conducted on mice can be extrapolated to humans because zinc is known to play a similar role in the brain of both species. Zinc deficiency in the typical western diet is rapidly becoming a serious problem that threatens human health. Due to poor farming practices and the abundance of nutrient-deprived processed foods, many children and adults suffer from a chronic insufficiency of the mineral.

Over time, lack of zinc from dietary sources can result in immune system depression, decline in sexual health and increased risk of dementia and cognitive decline. Dietary sources of zinc include organic liver, beef and lamb. Vegetarians can include nuts, seeds and peas to obtain the micronutrient. Alternatively, zinc supplements are available (30 to 50 mg per day) to help maintain healthy systemic levels that improve memory, learning and cognition.

[Editor’s Note: NaturalNews is strongly against the use of all forms of animal testing. We fully support implementation of humane medical experimentation that promotes the health and wellbeing of all living creatures.]

Sources for this article include:
http://www.sciencedaily.com/release…
http://www.cell.com/neuron/abstract…
http://www.thehealthage.com/supplem…

About the author:
John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of ‘Your Healthy Weight Loss Plan’, a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of ‘Your Healthy Weight Loss Plan’.


 

How to determine cancer in your body long before it is diagnosableby

Angelika (Angie) Stehle  ( natural news)

People are focused on enjoying life. Preventing disease sounds good to most individuals, as long as it doesn’t stop them from having their pleasure trips, including delicious food. To the wise, for a discerning person real enjoyment begins with the state of good health, never mind in which areas they have to exercise self-control to achieve or maintain it. This difference becomes very evident in view of the ever-present threat of cancer. In the western world every 2nd man and every 2.8th woman has cancer or will suffer from it in their lifetime. Obviously early detection would be advantageous, as long as it is followed by a treatment that works. Typically, cancer is diagnosed only after it can be seen on an x-ray or felt or palpated. A cancerous tumour forms when tiny individual cells change from being oxygen-dependent to being sugar- and fermentation-dependent, and then they multiply and spread, often unnoticed for quite some time. But the body has reacted even before a tumour forms, as the underlying cancer-causing conditions affect the entire organism. In order to nip it in the bud it’s important to recognise the very early symptoms and other pointers, contributing factors and habits. Here are some important ones, some of which might surprise you.

-Do you have a sweet tooth?
-Do you come down with colds and infections often?
-Do you get very tired?
-Do you have a craving for meat, eggs, dairy, fish?
-Do you exist on a typical western diet?
-Do you eat fried food?
-Do you eat your vegetables cooked instead of raw?
-Is there stress in your life?
-Have you lived through a trauma? Do you suffer from depression?
-Do you have late nights or sleepless nights often?
-Do you drink alcohol, coffee, tea rather than clean water and fresh juices?
-Are you overweight?
-Have you been exposed to numerous x-rays or radiation?
-Have you undergone hormonal treatment especially HRT?
-Do you use plastic wrapping or other materials with your food storage and preparation?
-Do you drink tap water, or bottled water from plastic bottles?
-Do you suffer from chronic fatigue, fibromyalgia, or allergies?
-Is your digestion often congested?
-Do you avoid exposure to sun (Vitamin D)?
-Do you take antibiotics and pharmaceutical products often or even regularly?
-Do you use regular shampoo, skin care products, deodorant, tooth paste?
-Are you a couch potato whose physical exercise consists only of trips to the fridge and back?
-Do you suffer from a persistent cough?
-Do you have blood in your stool or urine?
-Have you found a lump, or do you have swollen glands?
-Has a wart or mole changed?
-Do you have sores that don’t heal?
-Do you experience pain that never goes away?
-etc etc

Please note that the above symptoms can be indicative of a variety of illnesses; if however you can come around to the thinking that there is in fact only one illness, then you can more clearly recognise the one natural solution.

What you need to do is:
-Stop making cancer and disease.
-Detox very thoroughly (physically and mentally-emotionally).
-Build your immune system to maximum strength through truly right nutrition.
-Maintain your newly found health continually in these natural ways.

So whether you use prevention or need to treat yourself instead, fully apply the natural self-healing ability of the body.

Sources:
http://www.anoasisofhealing.com/ass…
http://www.cancer.org/cancer/cancer…
http://www.emedicinehealth.com/canc…
http://qigong365.com/qigong-theory/…
http://healthyoption.page.tl/%3Cfon…
http://www.rte.ie/news/2011/0901/ca…

About the author

Angelika (Angie) Stehle is a Natural Health author, a Naturopathic Researcher and Practitioner, and a happy cancer survivor, as well as an artist. See also www.naturmedi.de and www.healthyoption.page.TL as well as www.beautifulart.page.TL Her e-book called My Research and her 12-steps Longevity Programme that she uses to treat cancer and other serious diseases can be found on www.healthyoption.page.TL in the Natural Health section.

Drinking water with meals can impair digestion

by Elizabeth Walling (Natural News)

Most of us have heard it a hundred times: drink eight glasses of water a day to stay healthy and hydrated. And while hydration is genuinely important for our health, if you’re guzzling all that water with your meals it can actually have a negative impact on your digestion.

It’s true that the entire digestive system works more efficiently when it’s well-hydrated, but this doesn’t mean it should be flooded with cold water right when it’s working to digest your last meal. Too much water during meals can interfere with natural levels of acid and bile needed in the stomach to properly digest your food. In particular, too much cold water during meals can slow digestion and may cause cramping in sensitive individuals.

Tips for Drinking Water with Meals

The general rule of thumb is to avoid drinking water from about 15 minutes before you eat until at least one hour after you eat. But it’s all too common for people to go to extremes with this advice. Avoiding any and all liquids before, during and after meals is rarely needed to see improvements in digestion. Instead, apply these simple tips for drinking at mealtime:

1. Think small sips. You don’t have to forego water during meals altogether. Instead, simply opt to take small sips of water during your meal. This is great for cleansing the palate and maintaining hydration without flooding your digestive system with massive amounts of water just when it’s getting down to business. You can also add a squeeze of lemon or a bit of apple cider vinegar to your water to help aid the digestive process.

2. Choose warm over cold. Iced drinks may be particularly problematic during meals, especially for those with existing digestive issues. If you’d like to have something to sip on during meals, warm liquids are more friendly for digestion. Warm tea or homemade broth are excellent to accompany your meal, and can actually aid digestion rather than impair it.

3. Hydrate before you eat. If you frequently find yourself thirsty during and after your meals, it may help to make a habit of drinking a glass or two of pure water about 15 to 30 minutes before you eat. This can prevent the urge to drink too much water while your stomach is working to digest your meal.

4. Stay hydrated during the rest of the day. Drinking during meals can be a difficult habit to break. However, it’s easier to do if you keep yourself hydrated the rest of the time. Begin your day by drinking a glass or two of pure water and then make a habit of repeating this between meals. Soon you’ll be well-hydrated and won’t crave large amounts of water during your meals.

5. Think moderation. There is no reason to become dogmatic about drinking during meals. Some people find it makes an enormous difference to avoid drinking a lot of liquid during a meal, while others find it has little effect. Others note that simply avoiding ice water or not drinking quite so much water during meals is enough to ease their digestive woes. It will depend on the individual how much of an impact this has on his/her digestion, but it’s worth considering if you have problems with gas, bloating or pain after meals.

Sources for this article include:

http://articles.boston.com/2010-10-…

http://bodyecology.com/articles/foo…

http://www.naturalnews.com/029668_d…

About the author:
Elizabeth Walling is a freelance writer specializing in health and family nutrition. She is a strong believer in natural living as a way to improve health and prevent modern disease. She enjoys thinking outside of the box and challenging common myths about health and wellness. You can visit her blog to learn more:

 

*Latest News* On cantaloupes

Listeria does not grow on cantaloupes: Why the ‘deadliest food outbreak’ of the decade is yet another food scare campaign

by Ethan A. Huff, staff writer (NaturalNews)

Disease outbreaks associated with the US food supply have become an all-too-common occurrence these days, with at least six major outbreaks having been reported just this year alone. And with the most recent listeria outbreak affecting Colorado-sourced cantaloupes, where at least 13 people have died and 70 others have been sickened thus far, officials and the media are once again working the public into a frenzy about food safety.

On September 14, 2011, Holly, Co.-based Jensen Farms announced a recall of more than four million Rocky Ford cantaloupes it had shipped to at least 17 US states between July 29, 2011, and September 10, 2011. The recalled cantaloupes are said to be contaminated with Listeria monocytogenes (listeria), a bacterium not typically associated with produce, and customers are being urged to discard the dangerous fruit.

Since the recall announcement was made, the US Centers for Disease Control (CDC), the US Food and Drug Administration (FDA), and the mainstream media have been repeatedly warning the public about the tainted melons, and citing purported death and injury numbers to apparently scare the public into paying closer attention to the issue.

On one hand, such warnings are necessary and helpful in preventing further injuries and deaths, and can be considered a public health benefit. On the other hand, they conveniently help promote the government’s agenda to seize more control over the food supply through expanded “food safety” regulations.

Factory farming is responsible for spreading disease to produce

Strangely missing from all the hubbub surrounding the cantaloupe outbreak is any talk whatsoever about what actually caused the outbreak in the first place. Listeria does not just appear on produce, after all — it is typically introduced by outside sources like factory animal feedlots, whose manure cesspools run off and contaminate nearby agriculture fields on a regular basis.

Remember the massive Iowa egg recall from last year? Filthy conditions at the facilities where the eggs had been produced were, of course, responsible for the salmonella outbreak. And yet the FDA tried to use the incident to push for more power over the food supply, including the passage of S. 510, the infamous “food safety” bill (http://www.naturalnews.com/egg_reca…).

As far as the cantaloupes are concerned, a nearby factory farm is likely the source of the listeria outbreak as well. And yet instead of fully investigating the situation to determine the precise cause, government authorities will likely use this outbreak to push for even more regulatory control.

Natural methods to prevent and treat kidney stones

by Tara Green (Natural News )

The excruciating pain of passing a kidney stone usually makes sufferers go to the hospital. In most cases, physicians aren’t able to do much except send the patient home with a prescription for painkillers. In instances where a stone is particularly large, doctors use shock waves to break the stone into pieces small enough to pass through the urethra. Either way, the patient incurs the usual outsize bill that goes with any emergency room visit.

Rather than experience first-hand why the saying “harder than passing a kidney stone” has become a common way to describe an agonizing experience, you may want to take adjust your diet to avoid the formation of these mineral deposits comprised of calcium, uric acid or the amino acid cysteine.

Highly acidic diets tend to create an environment which encourages kidney stones, while more alkaline diets help prevent these kind of deposits. Soft drinks, coffee, alcohol, products containing corn syrup and most forms of animal protein have an acidic effect on the body.

Some fruits and vegetables have a more alkaline effect, while others are more acidic. Some otherwise healthful foods such as rhubarb, spinach, beet greens, sorrel, green tea and chocolate can contribute to kidney stone formation because they contain oxalic acid.

You can learn more about alkaline/acidic balance on NaturalNews (http://www.naturalnews.com/026971_b…). This link (http://www.rense.com/1.mpicons/acid…) also provides useful information about where specific foods fall on the acidity-alkalinity scale.

Drinking plenty of pure water also helps discourage the formation of mineral deposits in the kidneys. Holding the bladder rather than urinating when nature calls can also contribute to stone formation. Unless there is a history of kidney infection, people who maintain diets which emphasize fruits and vegetables over animal protein generally have a lower risk of kidney stones.

Symptoms of kidney stones may include nausea and vomiting, as well as pain in the lower back and/or abdomen and blood in the urine. There are natural home remedies which can help dissolve kidney stones, as well as natural aids to help ease stones out of the body more quickly and reduce the pain associated with kidney stones.

Western herbal remedies to prevent kidney stones include meadowsweet, sarsaparilla, joe-pye weed and plantain which help cleanse excess uric acid from the kidneys. Goldenrod is so effective in helping dissolve kidney stones that in Germany, where herbal medicine has received more official acceptance than in the U.S., it is part of the recommended course of treatment.

Multiple scientific studies have verified the folk medicine wisdom which has long prescribed goldenrod for a variety of kidney, bladder and urinary tract disorders. Herbs such as St. John’s wort, agrimony, horsetail, nettles, yarrow and shepherd’s purse can offer some relief for the kidney stone pain and bleeding.

Next time you treat yourself to some fresh corn on the cob, don’t discard the silky part of the cornhusk known as cornsilk. Instead, boil the cornsilk in pure water along with some marshmallow herb to make a potent stone-dissolving tea.

Cornsilk is an excellent example of how the move away from fresh, whole foods deprives people of natural healing. If you buy frozen corn, or the pre-husked and cut corn on the cob, you miss out on this substance which also aids against urinary tract stones, urinary tract infections, hypertension and prostate disorders.

The name of Amazon herb chanca piedra actually translates as “stone breaker.” Concoctions of this plant have long been used in South America to break down stones of the kidneys and gallbladder. It is also effective against a host of ailments from diabetes to jaundice.

Sources

http://www.rense.com/1.mpicons/acid…

http://library.mothernature.com/l/h…

http://www.herbreference.com/cornsi…

http://www.naturalnews.com/021294.html

http://www.rain-tree.com/chanca-tec…