Amazing Health Article

Eat Chocolate for Health, but Make Sure It's Dark Chocolate

2009-11-10T09:12:00.000-08:00

Chocolate is not just a tasty treat. Chocolate is actually healthy for you in small quantities. Researchers have spent many years studying this delicious food (what a fun thing to research!) These researchers have found that dark chocolate, which is bitterer in taste than milk chocolate or other forms of chocolate, has a number of benefits to health. Dark chocolate, red wine and green tea have all been shown to share many of the same health benefits.

Antioxidants are to be found in dark chocolate, and one of the benefits of antioxidants is their cancer-fighting properties. Other health benefits that have been connected to dark chocolate include

a tremendous improvement in the work of the arteries and blood vessels; the lowering if high blood pressure,

a lower incidence of deaths related to heart disease;

improved efficiency of the endothelial cells;

better digestive process and increased stimulation of the kidneys.

Flavonoids found in chocolate have been found to help people who suffer from anemia, a poor appetite and kidney stones. Dark chocolate is instrumental in fighting bad cholesterol in the blood vessels and it lowers blood pressure and greatly improves the circulation of blood from the heart to the brain and then back again. Dark chocolate is believed to set off a biochemical effect in the brain that helps to clot the blood much in the same way as aspirin does if a person suspects that they are suffering a heart attack.

Dark chocolate contains the minerals copper and magnesium. These minerals are necessary for a normal functioning heartbeat and for stable blood pressure.

There are potential downsides: be aware that chocolate is fattening, and it contains caffeine so never overdo a good thing!

Not just any dark chocolate will do. In order to get the dark chocolate, experts say that the very best source is the dried extract of roasted cocoa beans. If you cannot consume chocolate this way or if it is not for you then the second best option is to eat a small chocolate bar that is approximately 1.6 ounces. This is just enough chocolate to keep the heart as healthy as possible and to keep the blood vessels opened wide, allowing blood to freely circulate.

There are many dark chocolate bars on the market but one of the best in terms of high cocoa content is the Dove Dark chocolate bar. Even eating a few tiny pieces, such as three or four squares broken off from a chocolate bar can be of tremendous benefit to the heart.

Keep in mind that eating any type of chocolate is not enough to keep the heart "heart healthy." What you need to eat specifically is dark chocolate as dark chocolate has the most cocoa in it and the most flavonoids.

Before it was discovered that cocoa contained healthy substances called flavonoids, chocolate manufacturers used to destroy this entire important ingredient in the processing. Now that the health benefits are known, they work hard to maintain an estimated 95 percent of it after processing.

Why just dark chocolate? Because milk chocolate, white chocolate, and other forms of chocolate do not have the same level of flavonoids. If you find dark chocolate too bitter then consider buying a dark chocolate bar that contains almonds or raisins or both to add a little more variety to the flavor.

Original Post By: Scott Meyers

avocado, papaya and pink grapefruit with maple dressing

2009-10-30T05:44:00.000-07:00

Papayas contain the enzyme papain, which is good for digestion, and are an excellent source of vitamins C and E and beta-carotene, three powerful antioxidants. Avocados are a good source of monounsaturated fat, potassium and vitamin E, and pink grapefruit is an excellent source of vitamin C.

2 pink grapefruit

1 medium papaya 2 firm,

ripe avocados, halved, pitted and peeled juice of 1 lemon 2 tbsp pure maple syrup juice of 3 limes freshly ground pink peppercorns (optional)

Using a very sharp knife, remove all the skin and pith from the grapefruit. Slide the knife down one side of each fruit segment, then cut down the other side and gently pull out the segment and place in a bowl. Peel the papaya, cut in half, and remove the seeds. Slice into pieces about 6.5cm (2½in) by 1cm (½in) wide. Add to the bowl and toss to combine. Slice the avocados lengthwise into 1cm (½in) strips and pour the lemon juice over the slices. Add to the fruit mixture. In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool. Toss the fruits together and drizzle with the dressing. Season with the peppercorns, if using, and serve.

original posted by By Evelyn Lauder

Is Tooth Whitening Safe For Us?

2009-10-15T23:47:00.000-07:00

Most studies confirm that tooth whitening is safe and effective. Whitening gels that contain 10 percent carbamide peroxide (equivalent to 3.6 percent hydrogen peroxide) have not been shown to cause any damage to the enamel of the tooth. Higher concentrations of carbamide and hydrogen peroxide available from the dentist may weaken the enamel, but most of these formulas also contain fluoride offsetting this potential side-effect. People who use higher concentrations of whitening agents can also receive prescription fluoride gels from their dentist to help further protect their teeth. If tooth sensitivity or gum irritation occur, it is best to start using the whitening product less frequently -- say, every other day instead of every day -- and reduce the amount of time spent whitening. Prescription fluoride is also used to treat sensitivity sometimes associated with tooth whitening. Irritation of the gums can occur from either the in-office, at-home or over-the-counter tooth whitening systems. Gum irritation is usually mild and reversible, but can be treated with over-the-counter products such as Orajel.

Takes Aim at Sugar and Salt

2009-10-12T09:32:00.000-07:00

The war on obesity and other lifestyle ills has opened a new battlefront: the fight against sugar and salt.

It may be a fight for our lives.

In the last few years, evidence has mounted that too much of these appealing ingredients—often invisibly insinuated into beverages, processed foods, and restaurant fare—harms health.

Research at the Harvard School of Public Health and elsewhere, for example, has tied sugary drinks to an epidemic of obesity in the United States. The average 12-ounce can of soda contains 10 teaspoons of sugar, and the average teenage boy consumes nearly three cans of sugary drinks a day. Is it any wonder that about two-thirds of Americans are now overweight or obese?

Obesity, in turn, raises the risk of type 2 diabetes, heart disease, arthritis, and certain cancers. Meanwhile, studies have linked salty diets to high blood pressure, which increases the risk of heart attacks and strokes, the first and third leading causes of death in the United States.

At HSPH, the Department of Nutrition is helping to lead the charge for healthier consumer fare. In April, at a widely covered video press conference, the department's faculty publicly challenged beverage makers to create a class of drinks with 70 percent less sugar—a partial reduction that could lower obesity and diabetes rates within a year, they believe. On the salt side, experts estimate that cutting average sodium consumption by one-half could prevent at least 150,000 deaths annually in the United States.

Bolstering this two-pronged public health campaign has been a shift in national political philosophy. "The previous administration believed that market forces solved everything and that regulation was off the table. But market forces, left alone, damaged the economy," says Walter Willett, Chair of the Department of Nutrition and Fredrick John Stare Professor of Epidemiology and Nutrition. "That also applies to the food supply and health. Market forces don't promote a healthy diet—in fact, they do exactly the opposite. We made a lot of progress on trans fat. Now the biggest issue, outside of too many calories, is the huge amount of sugar and salt."

As in many recent public health campaigns, New York City has been ahead of the pack. Its "Healthy Heart-Cut the Salt" program, now a nationwide effort by a coalition of health organizations and public agencies, works with food industry leaders on a voluntary framework to cut salt in their products. "New York City created a market for trans-fat-free foods, and it will create a market for lower-sodium foods," Willett predicts. In May, President Barack Obama picked Thomas R. Frieden, New York City's health commissioner, to direct the U.S. Centers for Disease Control and Prevention (CDC), installing a fierce advocate for lowering salt and taxing sugary beverages in a position to bring about change.

SPOONFULS OF SUGAR

In the School's current battle plan, the prime target is sugar in sodas, fruit juices and other cloying drinks. Here's why:

Downing just one 12-ounce can of a typical sweetened beverage daily can add 15 pounds in a year.

In children, one sweetened beverage a day fuels a 60 percent increase in the risk of obesity—and American teenaged boys drink almost three times that much.

This April, an HSPH study linked sugary drinks to increased risk of heart disease in adults. Scientists have long known that sugar reduces the "good" HDL cholesterol in the blood. Consistent with this effect, the April study showed that it wasn't just weight gain that raised heart disease risk, but sugar itself—eating an otherwise healthy diet or being at a healthy weight only slightly diminished the risk.

In 2004, the Nurses' Health Study found that women who had one or more servings a day of a sugar-sweetened soft drink or fruit punch were nearly twice as likely to develop type 2 diabetes as those who rarely imbibed these beverages.

As a dietary enemy, sugar is cleverly camouflaged, because it is dissolved in liquid. A typical 20-ounce soda contains 17 teaspoons of sugar. "If people thought about eating 17 teaspoons of sugar, they'd become nauseated," Willett says. "But they are able to drink it right down and go for another." While we normally balance a big meal by taking in fewer calories later, that compensation doesn't seem to occur after guzzling soft drinks-possibly because fluids are not as satiating as solid foods, or because sweet-tasting soft drinks whet the appetite for high-carbohydrate foods.

Willett and Lilian Cheung, lecturer in the Department of Nutrition and editorial director of The Nutrition Source website (www.thenutritionsource.org), urge people to choose drinks far lower in sugar and calories: options such as water, tea, seltzer with a splash of juice, coffee with one lump of sugar.

"If we can shift the present American norm back to a lower expectation of sweetness, people will adjust their palates, particularly the younger population," says Cheung.

PASS (UP) THE SALT

Almost 80 percent of the salt in the American diet comes not from the salt shaker, but from processed or restaurant foods. According to the U.S. Department of Agriculture, in 2005 and 2006, the average American on a 2,000-calorie-per-day diet devoured more than 3,400 mg of salt per day (mg/d). That's substantially more than current dietary guidelines, which recommend that adults in general consume no more than 2,300 mg/d—about a teaspoon.

Several years ago, the National Institutes of Health's Dietary Approaches to Stop Hypertension-Sodium clinical trial (DASH-Sodium), led by HSPH's Frank Sacks, professor of cardiovascular disease prevention, found that the biggest blood-pressure-lowering benefits came to those eating at the lowest sodium level tested, 1,500 mg/d. For those prone to high blood pressure, people over 40 and African Americans—groups that together represent nearly 70 percent of the population—the CDC likewise advises no more than 1,500 mg/d.

That 1,500 mg/d threshold would require cutting sodium in processed and restaurant foods by about 80 percent. Though it may sound drastic, the goal is more urgent than ever. In 1982, the U.S. Food and Drug Administration (FDA) called on the food industry to voluntarily reduce sodium levels in processed foods—yet sodium consumption has steadily drifted upward. By 2000, men were eating 48 percent more salt than they did in the early 1970s, and women 69 percent more.

REFINING THE AMERICAN PALATE

To wean ourselves from excess sugar, the Department of Nutrition's challenge uses a benchmark of one gram of sugar per ounce, which equates to a 12-ounce soda that contains three teaspoons of sugar and 50 calories. "We've suggested that manufacturers provide an option in between high-sugar and sugar-free drinks," Willett says, "to help people step down if they can't go cold turkey from full sugar to no sugar." The department is currently discussing the challenge with Obama administration officials. While Willett and others are not directly in contact with manufacturers, the challenge's press coverage has stirred debate within the beverage industry, and several small start-ups are introducing low-sugar drinks.

The HSPH challenge further proposes that the FDA require manufacturers to label the fronts of their cans and bottles with information on total contents rather than per-serving quantities. Currently, most consumers assume that a single package of chips or bottle of soda is a single serving. Only upon close inspection do they discover that there are two or more "servings" in the package. Willett has called for an initial reduction of salt in processed foods of up to 20 percent—a change that studies show does not perceptibly affect taste.

LAUNCHING A NATIONAL CAMPAIGN

In its forceful call to action, HSPH joins a growing chorus of health experts demanding change. "New Horizons for a Healthy America: Recommendations to the New Administration," a report issued in April by the Commission on U.S. Federal Leadership in Health and Medicine: Charting Future Directions, describes sugary beverages and salty processed foods as "serious concerns" for the Obama administration. The Washington, D.C.-based Center for Science in the Public Interest (CSPI) has also pressed Congress and the administration to act.

Looking to economic levers to cut consumption, Willett proposes a national sales or excise tax of up to 18 percent on sodas and candy. Along with CSPI, the Department of Nutrition submitted a letter to Congress in June supporting a tax on full-sugar beverages; Willett has also testified before the Massachusetts Legislature in support of such a bill. Some of this tax could be used to subsidize healthy but relatively expensive alternatives, such as fresh fruits and vegetables. Willett would also rewrite government procurement policies to help set new industry standards. In his view, food services at military facilities, hospitals, government organizations, and schools should all phase out highly sweetened beverages in favor of low-sugar options.

And Willett has called for a ban on child-focused marketing for sweetened drinks—since children and teens drink most of their sugary calories at home. "There should be strong regulations, with real teeth in them, against advertising to children. It's immoral—criminal, even—to have children's health undermined for the sake of profit," he says. To this end, Willett has also contemplated lawsuits on behalf of children: "If a child is encouraged to consume these beverages by a fast-food chain, without being warned of the consequences, and they develop diabetes, is there not some liability?

"We will use all levers possible, as we have done for trans fat elimination," he adds. "Public education is central to this effort, and talking to journalists is a great multiplier of information." A Reuters news service story on the department's industry challenge was picked up from Canada to China, and in June USA Today ran a major story on the topic. Nutrition department investigators are also preparing a scientific review article for a leading medical journal about the deleterious consequences of high-sugar drinks.

The HSPH Department of Nutrition is raising funds to set up a research and information center that would conduct, compile, and disseminate studies on the health implications of sugar-sweetened beverages. The center's mission: to educate policy makers and the public.

So far, food manufacturers have not widely reformulated their products, for fear of losing customers and getting ahead of taste trends. But other nations, such as Finland, have proven not only that palates can grow more refined when governments embark on full-scale efforts steering people toward more wholesome fare, but that population health dramatically improves when they do. (See: What Other Countries Have Done)

For now, Willett intends to point public health's artillery toward sodas and other sweetened drinks. "Going for the low-hanging fruit is the first step, and the sugared beverage area is the place," he says. "These products are in a class with tobacco. There's only harm, no benefit."

Original Posted By Madeline Drexler

Summer Acne Skin Care

2009-10-11T23:22:00.001-07:00

It’s that time again. Summer skin care routines should be implemented. The sticky, hot days of summer, with their increased humidity and sun exposure can cause some serious damage to our skin, especially those of us that have acne and sensitive skin. So, what should we do to minimize our chances of sun damage, and also minimize our chances of new breakouts?

I’d like to discuss this in depth over the next posts, but unfortunately I’m running low on time right now. I’d like to especially focus on the three big no no’s of summer acne skin care :

1. Using the wrong sunscreen
2. Wearing the wrong types of moisturizers for acne prone skin
3. Overdrying our skin in an attempt to have less surface oil and shine throughout the day.

Protect Your Skin from Cancer

2009-10-11T23:15:00.001-07:00

sunscreen

Today’s discussion isn’t really so much about acne, per se, but more so it’s about protecting your skin from getting skin cancer, as I’ve just been to the dermatologist a week ago to get my bi-yearly checkup since I have melanoma skin cancer in my family (my grandfather on my dad’s side actually died from a melanoma skin cancer), and also since I’ve had a few basal cell carcinomas taken off already myself, no doubt due to my sunbathing habits years ago and poor sunscreen choices for my face, even when I wasn’t being directly exposed to the sunlight.

Now I know better, and I wear sunscreen every single day on my face, and not just the sunscreen that already comes included in my foundation and my glow lotion I use, but I also apply a 15 spf sunscreen on my face prior to even putting the foundation on, so I’m actually double protected. Since I’ve started doing that, I haven’t gotten any additional basal cell carcinonmas on my face, which is where all but one appeared.

genetic risks

The other appeared in between my breasts, probably because that skin was exposed to the sun when I was younger and would lay out with a triangle top bikini on and it would burn that particular area quite often. While skin cancer is definitely caused by a variety of reasons, including your genetic makeup and tendencies, it is definitely aggravated by exposure to damaging UV rays, which alter the cell’s genetic makeup and can make them spawn cancerous cell division, so sun exposure is a known factor, although it’s important to note that melanomas and basal cell carcinomas are also discovered in other areas where there is no sun exposure at all.

For example by dermatologist informed me that she has removed skin cancers from a woman’s and a man’s genitals before, and you know those areas typically do not get any sunlight. It’s important to know your genetic risks as well so that you can gauge what your likelihood is and modify your behavior accordingly. However, using sunscreen should never be overlooked, no matter what your skin tone is.

Not only will sun exposure accelerate aging signs, but it can mean the difference between life and death for you.

Skin Care With Vitamin C

2009-10-09T09:00:00.000-07:00

Vitamin C as necessary part of the body's

The integumentary system is the body's largest organ. It can also be a woman's biggest nightmare. The epidermis and its care is one of the most ubiquitous concerns of women as they age. Vitamin C is used in skin care to help prevent premature aging and damage from the suns rays. The antioxidant properties of Vitamin C allows it to bond with and remove damaging radicals in the skin from pollution, cigarette smoke and other sources. Vitamin C is also a necessary part of the body's production of collagen which is the fiber that makes tissues strong and elastic. Thus the use of Vitamin C in a daily skin care program is thought to help make your skin look full and firm. Taking care of your skin should also be one of the biggest concerns of men since their incidence of melanoma is far greater than that of women and they are starting to spend more and more time in the tanning salons. Although men have the greatest statistical incidence of melanoma some dermatologists fear that the popularity of sun tanning beds in the female population may be bringing with it an increased development of melanoma in women. With the passage of time there may be an alarming tendency of young women to develop the sometimes fatal disease. One thing is certain though, UV rays whether from tanning beds or sun exposure is damaging in excessive amounts. Furthermore, when the sun is involved sun screen really is mandatory for prevention of its damaging effects both medical and cosmetic. But even with the best preventative measures time does take its toll. Solar radiation, pollution and exposure to various toxins damage the cells prematurely aging the skin and the natural aging process leads to a reduced production of collagen. For some corrective measures may be required.

Skin Care

Many approaches and strategies are used in the time reversal strategy known as skin care. Alpha hydroxy acids (AHA) are a popular ingredient in many over the counter skin care products. The theory being that the acids peel away the outermost layer of skin exposing the new softer tissues underneath and the skin appears to renew and rejuvenate. Vitamins can be absorbed through the skin in creams and lotions, particularly Vitamins A and D. Vitamin C can be absorbed by the skin but the best form is one called L-ascorbic acid. This is a product that breaks down very easily especially in sunlight giving it a short shelf life. It is important to buy small amounts in dark colored or brown bottles and keep it in a dark storage place. This works by being absorbed into the epidermis and promoting the production of collagen. It also works as an antioxidant by neutralizing free radicals in the body. Because of its absorption this form of Vitamin C will not wash away but remain in the skin

Dry Skin Care

2009-10-06T11:37:00.000-07:00

Tends to Age Faster

Dry skin is characterized by dull and rough appearance. Some individuals are born with dry skin, while others develop it over time, due to a host of factors. Dry skin tends to age faster as it lacks the necessary oil and moisture to keep skin soft and supple.

Individuals may develop dry skin due overexposure to sunlight, harsh climatic conditions like severe cold or heat, or artificial room heating or cooling. An improper skin care regimen, especially the overuse of soap or face wash, or no skin care at all can also lead to dull skin.

For people with dry skin, facial skin care should involve the basic skin care regimen recommended for all skin types that is, cleansing, toning, and moisturizing. In addition, an oil massage for the face and the body, using either olive or almond oil is recommended before bathing. Warm water should be used for bathing. A suitable moisturizer and a body lotion should be applied after bathing. Sunscreen must not be forgotten while going out during the day.

Natural Treatment

Honey is a good moisturizer, and those who wish to follow the natural path to glowing skin can apply it regularly over the face and the neck and wash it off after ten minutes. A face mask made of raw egg, honey, and rosewater is beneficial to dry skin. Mashed, ripe banana can also be used as a rejuvenating face mask. Mashed, ripe strawberries mixed with fresh cream provide a similar effect.

Dry skin also needs some extra care, such as the application of an outer eye cream and night cream. Both provide essential oil to dry skin and prevent signs of premature aging like wrinkles and fine lines.

To conclude, apart from external care, a wholesome diet that includes cereals, nuts, vegetables, and fruits can prevent premature aging of dry skin. Intake of garlic, carrots, eggs, and milk is especially recommended. Daily intake of at least eight glasses of water, and adequate sleep are also vital aspects of skin care.

Should Be Avoided

Fried food, soft drinks, excessive tea and coffee, and smoking and alcohol are harmful for skin. Therefore, these should be avoided.