1 Adult In 10 Will Have Diabetes in 2030

1 Adult In 10 Will Have Diabetes in 2030

by TRA Life Extension, Weight Management and Body Perfecting on Wednesday, May 2, 2012 at 7:27pm ·

Some facts about diabetes. 

• The number of people living with diabetes is expected to rise from 366 million in 2011 to 552 million by 2030. This equates to approximately 3 new cases every 10 seconds or almost 10 million per year.  
• Around 78,000 children are developing Type-1 diabetes every year.
• By 2030, one in every 10 adults will have diabetes. 
• 20% of all adults who have diabetes are found in the Southeast Asia Region.
• Of the people diagnosed with type II diabetes, about 80 to 90 percent are also diagnosed as obese.

Diabetes is a lifestyle-related disease, in some cases, it can be hereditary, but it can still be managed or prevented by following a good lifestyle.

To reduce the chances that you will develop diabetes, maintain a healthy weight and increase your physical activity.

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Natural Remedies for Adrenal Fatigue

• Michelle Schoffro Cook
• May 18, 2012
• 4:11 pm

Michelle Schoffro Cook, MSc, RNCP, ROHP, DNM, PhD is an international best-selling and twelve-time book author and doctor of traditional natural medicine, whose works include: Healing Recipes, The Vitality Diet, Allergy-Proof, Arthritis-Proof, Total Body Detox, The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and The Phytozyme Cure. 




 

I’ve been taking blog suggestions on my Facebook page. The idea for today’s blog came from Angela Grow–thanks Angela!

Today’s lifestyle replete with the demands of home, work, family, finances, and more can fatigue your body’s primary stress-handling glands, the adrenal glands. These triangular-shaped glands sit on top of the kidneys and are located in the solar plexus region of your abdomen. They secrete hormones that help us cope with stress, but when the stresses become chronic the adrenals can become depleted, causing adrenal fatigue.

Of course, stress management is necessary, but there are also some excellent herbs and nutrients that can give your adrenal glands a boost. Always consult a physician if you suspect adrenal fatigue and before beginning any supplements.

Vitamin C is one of the most important nutrients to the adrenal glands. It is needed to manufacture the hormones secreted by these glands in response to stress. The more stress you experience, the higher your vitamin C needs may be. A typical dose to assist with adrenal fatigue is 2000 mg or higher; however, a qualified health professional should be consulted when using higher doses.

Pantothenic acid is one of the B-complex vitamins that is essential for adrenal gland health. It is naturally present in high doses in the adrenal glands but can become depleted as hormones are manufactured in response to stress. A typical dose for adrenal fatigue is 1500 mg but should always accompany a B-complex vitamin since they work synergistically.

Commonly used by natural medicine practitioners to treat adrenal gland fatigue, Siberian ginseng, or Eleutherococcus senticosus as it is also known, works primarily on the pituitary gland in the brain.  This gland stimulates the adrenal glands to produce more adrenal hormones.  In adrenal fatigue, communication between the pituitary gland and the adrenals may be impaired.  A typical dose of Siberian ginseng for the treatment of adrenal fatigue is 100 to 200 mg daily.

Rhodiola integrifolia—Found in Yukon, Alaska, Siberia, and northern China, rhodiola, or roseroot as its also known, is a beautiful flowering plant that is one of the most overlooked adrenal herbs available. Like Siberian ginseng is one of the few plants that is considered an adaptogen, which means that it helps the body adapt to stress by increasing resistance to fatigue.  It boosts the adrenals, builds energy, and improves mood.  Boil the dried root pieces in water and simmer for 10 to 20 minutes.  Drink daily for up to 3 weeks at a time to give your stress glands a boost. Herbalist Beverley Gray, author of The Boreal Herbal adds the cooled rhodiola tea to her morning smoothies for a boost.

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Healing Herbs to Cook With

Samantha, selected from Planet Green

March 24, 2012

4:03 pm

Planet Green is the multi-platform media destination devoted to the environment and dedicated to helping people understand how humans impact the planet and how to live a more environmentally sustainable lifestyle.

By Sara Novak, Planet Green
We’ve been told time and time again to eat our veggies but more often than not we tend to forget that herbs can be just as crucial for adding nutritional density to the foods we eat and even better, they add tons of flavor to all our favorite recipes.
If you’re a big fan of herbs then you know that they can be pricey so it’s best to grow your own whenever possible and it’s pretty simple.
Here are some of nature’s most healthy herbs. They make us feel good from the inside out from calming our nerves to settling our stomachs. If you’re not sure how to cook with them, we’ve got that covered too, with delicious recipes and techniques for putting your favorite herbs to good use.

9 Healing Herbs (Recipes Included)

1. Basil

Chefs the world over love basil and nutritionists agree. Basil is rich in flavonoids which prevent cell damage from both radiation and oxygen. Two of the main flavonoids are orientin and vicenin. Basil also provides vitamin K, iron, calcium, vitamin A, manganese, magnesium, vitamin C, and potassium.

2. Ginger

Historically, ginger is known for being very effective for an upset stomach as well as nausea. Its antiviral components make it good for prevention and treatment of the common cold.

3. Garlic

Studies have shown that garlic’s powerful antioxidants are great for preventing damaging free radicals as well as protecting against heart disease. It’s known to powerfully reduce high blood pressure as well.

4. Flat Leaf Parsley

Parsley is rich in vitamins, minerals, and dietary fiber. These components are good for controlling blood cholesterol levels and preventing constipation. It’s also rich in antioxidants, specifically apiin, apigenin, crisoeriol, and luteolin. In fact, it’s known for having some of the highest levels of antioxidants.

5. Cilantro

Cilantro is known for its ability to pull toxins from the body. Often times when you’re doing a fast, you use cilantro atop your kitchari to remove pesticides and insectides from your system consumed from the non-organic foods that you eat.

6. Turmeric

A study reported on the BBC found that turmeric kills cancer cells. Tests released by a team at the Cork Cancer Research Centre show turmeric can destroy gullet cancer cells in the lab within 24 hours. That’s no small deal. Now the question is, are you getting your fill?

7. Mint

The strong aroma of mint is very effective at providing relief in respiratory disorders resulting from asthma and colds. Mint is also good for promoting digestion so it’s ideal to eat before a meal.

8. Fenugreek

Fenugreek is an herb that is commonly used in the Mediterranean region of the world. It’s a good herb to reduce menstrual cramps, cholesterol, menopause symptoms, and help control diabetes.

9. Lavender

Lavender can calm your nerves and help with insomnia. It’s effective on bruises, insect bites, and is a disinfectant. The scent relaxes the body and mind so it’s great to enjoy if your nerves are frazzled or you’re having trouble getting to sleep.


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Join us at our facebook page "Stay Healthy Stay Happy". Illness is a big problem of people today so I believe solution on this area is great benefit to our society. 

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How to Pay Less for Healthy Food

• Chaya, selected from Networx
• April 19, 2012
• 3:00 pm

By Sayward Rebhal, Networx

Is healthy eating expensive? Well . . . yes and no. “Expensive” is a relative term, but before we even get into all that, let’s take a moment to define what we mean by healthy, shall we? We’ll go with a more inclusive definition, something along the lines of: whole foods, mostly plants, organic when possible. Can we all agree on that?

Why mostly plants? I know that there are proponents of organic, grass-fed, local animal protein out there, but by weight and by calorie, legumes are cheaper than meat, end of story. People who do physical work in cold climates may need more fat and protein, but even someone like a roofing contractor in Minneapolis can cut the cost of his daily diet by substituting legumes for some of the animal protein that he consumes. Chaya (Networx’s editor) knows several vegan carpenters who bulk up on beans on grains. You’ll see that beans (especially when combined with a healthy fat like olive oil or avocado and a little bit of salt) really do provide plenty of energy.

So with that out of the way, let’s get down to business.

Is it expensive to eat healthfully? Well . . . that depends. Because of course, if you’re talking about an exclusively organic, entirely whole foods diet, and you’re comparing it to the most nutrient-negligent, gas-station-bought, bottom of the barrel processed food-like-substances available, well then of course the real food is going to cost “more” (in the short term, that is – we’ll touch on that later). Slim Jims and Top Ramen will always be cheaper than real food, so we’re going to have to set that stuff aside for the sake of discussion. We’re trying to compare apples to apples here . . . or, conventional apples to organic apples, as it were.

And when you do that – when you make fair comparisons – you see that YES, eating healthy is more expensive. Wait what?

Well it is! I’m not going to lie to you. But look, it’s only just barely more expensive. Seriously, I’m talking a few nickels here, a few quarters there. If you do it right, it adds up to a few extra dollars per trip, depending on how often you shop.

What’s that old saying? “You can pay for your health now, or you can pay for it later – with interest.” Because let me tell you, prescription medications, surgery, and disease-induced disability? Now that’s what I call expensive! And those are the kinds of diet-related results that make wholesome food suddenly seems pretty dang cheap.

So even at a little extra cost (and I do mean little) in the short term, I think it’s very well worth it. Here’s a few ways to keep those costs as low as you can, while assuring that your health is soaring sky-high.

1. First and foremost, buy in bulk. This advice gets tossed out all the time, but have you ever really followed up on it? Think about this: a can of organic pinto beans at Trader Joe’s will set you back $1.19 (not too shabby!). But at my health food store, I can get a pound of organic pinto beans (dried) for only $1.89. That’s over 4 cans worth of beans once they’re cooked. That is a lot of protein for under $2!

You can buy in bulk for beans and legumes, grains and breakfast cereals, nuts and seeds, dried fruits, syrups and oils, flour and baking ingredients, and all sorts of other foods, and it will save you mountains of money. Capiche? Okay, moving on.

2. Stop buying beverages. Period. Water is practically free and it’s much better for you.

3. Stop buying packaged foods. They are marked up by a mile, and there’s nothing “convenient” about an empty wallet.

4. Grow your own. This is especially cost-effective with fresh herbs, which, for all you apartment dwellers, are easy to grow on the kitchen counter.

5. Buy organic on produce that makes the dirty dozen. If you have to, it’s okay to buy conventional for the rest (see also: the clean fifteen).

6. Frozen veggies are cheap but the quality is similar to fresh. Canned veggies lose nutrients, so choose frozen and you won’t have to worry about them going bad.

7. Shop the farmer’s market, because buying direct cuts out the middle man. Bonus tip: show up when the market is closing. The selection won’t be as good, but you’ll be able to strike a great bargain with farmers looking to unload the last of their stock. Though farmer’s markets proliferate during the summer months, some communities offerwinter farmer’s markets.

8. And most importantly, pay attention! Sometimes the brand name IS cheaper, when it’s on sale. Sometimes the box DOES cost less than the bulk, for no apparent reason. So keep your eyes open, try to enjoy the bargain “hunt,” and make a game of it. It helps to keep a list of the cheapest sources of organic and whole foods so that you can organize your shopping trips accordingly.

Sometimes deals pop up in unexpected places. Like at Whole Foods market, which has earned itself the nickname “Whole Paycheck” (and that’s probably well deserved). But there are some things that Whole Foods offers for super cheap. For example in my city, their house brand (“365″) organic unsweetened almond milk is the cheapest around, by a significant margin. The Whole Foods price of 3/$5 beats out Trader Joe’s, the standard grocer, and every small co-op I’ve ever been to. It’s even cheaper than making it yourself (don’t tell my crunchy friends), though of course homemade will be healthier.

The point is, it pays to pay attention. Excited? Well grab that canvas grocery bag and let’s get shopping!

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I like to repeat these lines written above; 


What’s that old saying? “You can pay for your health now, or you can pay for it later – with interest.” Because let me tell you, prescription medications, surgery, and disease-induced disability? Now that’s what I call expensive! And those are the kinds of diet-related results that make wholesome food suddenly seems pretty dang cheap.

We might save by eating cheap food most of the time such as noodles, can goods and everything that the groceries have but after 10 to 15 years all kinds of illnesses will be appearing then we will spend all our money just to save our lives because we say life is most precious than all others. We are late already and made our life miserable, not only that we miss to enjoy life if we die early.

So who pays less in the end? Of course the one who keeps himself healthly. Because he is strong he can work even at old age and enjoy to be with his love ones longer.

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Join us at our facebook page "Stay Healthy Stay Happy". Illness is a big problem of people today so I believe solution on this area is great benefit to our society. 


Related websites;
 http://rolsskywellness.webs.com/bestherbs.htm , https://sites.google.com/site/healthwealthrolssky/home/extensive-coverage-ganoderma-research-report

Reasons to Eat Sprouts

• Michelle Schoffro Cook
• April 21, 2012
• 4:34 pm

Michelle Schoffro Cook, MSc, RNCP, ROHP, DNM, PhD is an international best-selling and twelve-time book author and doctor of traditional natural medicine, whose works include: Healing Recipes, The Vitality Diet, Allergy-Proof, Arthritis-Proof, Total Body Detox, The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and The Phytozyme Cure.

Sprouts truly are the best locally-grown food, yet not enough people eat or grow them. Considering there many health and environmental benefits, it’s time to consider adding sprouts to your diet. Here are 10 reasons to eat more sprouts:

1.  Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.

2.  The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted.  Proteins change during the soaking and sprouting process, improving its nutritional value.  The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process.

3.  The fiber content of the beans, nuts, seeds, or grains increases substantially.  Fiber is critical to weight loss.  It not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines (which is the main place for nutrient absorption into the blood).

4.  Vitamin content increases dramatically.  This is especially true of vitamins A, B-complex, C, and E.  The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.  Research shows that during the sprouting process mung beansprouts (or just beansprouts, as they are often called) increase in vitamin B1 by up to 285 percent, vitamin B2 by up to 515 percent, and niacin by up to 256 percent.

5.  Essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet.  Eating more sprouts is an excellent way to get more of these important nutrients.

6.  During sprouting, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body.  This is true of alkaline minerals like calcium, magnesium, and others than help us to balance our body chemistry for weight loss and better health.

7.  Sprouts are the ultimate locally-grown food. When you grow them yourself you are helping the environment and ensuring that you are not getting unwanted pesticides, food additives, and other harmful fat-bolstering chemicals that thwart your weight loss efforts.

8.  The energy contained in the seed, grain, nut, or legume is ignited through soaking and sprouting.

9.  Sprouts are alkalizing to your body.  Many illnesses including cancer have been linked to excess acidity in the body.

10.  Sprouts are inexpensive. People frequently use the cost of healthy foods as an excuse for not eating healthy.  But, with sprouts being so cheap, there really is no excuse for not eating healthier.

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Join us at our facebook page "Stay Healthy Stay Happy". Illness is a big problem of people today so I believe solution on this area is great benefit to our society.

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Health Benefits of Asparagus

Diana Herrington May 2, 2012 8:07 am

Diana Herrington, now living in Northern Canada, turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at realfoodforlife.com

It is asparagus season and that means it is spring!



“Keep bees and grow asparagus, watch the tides and listen to the wind instead of the politicians …if you want to live the good life.” – Miriam Waddington, Driving Home, “Advice to the Young”

Health Benefits:


1. Feeds friendly bacteria: Asparagus is one of the few vegetables containing a carbohydrate called inulin. Inulin promotes the growth and activity of these friendly bacteria in the intestines making it difficult for unfriendly bacteria to grow.
2. Anti-carcinogen: Asparagus is the food highest in glutathione, an important anti-carcinogen according to the National Cancer Institute.
3. The root is used to treat urinary issues as well as kidney and bladder stones.
4. Help with a hangover: Researchers say amino acids and minerals in asparagus extract may ease hangovers and protect liver cells against the toxins in alcohol. “These results provide evidence of how the biological functions of asparagus can help alleviate alcohol hangover and protect liver cells,” said lead researcher B.Y. Kim, Institute of Medical Science and Jeju National University in South Korea.
5. Is used as a tonic in Ayurvedic medicine.
6. Excellent source of folacin which has been shown to help in the prevention of neural tube defects that cause paralysis and death in 2,500 babies each year.
7. Has many medicinal properties, according to the ancient Romans.
8. Easy Weight Loss: Like many vegetables, asparagus has very low sugar content, zero fat, a low glycemic index, smart carbs and lots of fiber.

Trivia: Interesting Facts

• Asparagus historically was considered an aphrodisiac, probably because of its phallic shape.
• White asparagus is regular asparagus, just covered from the sun so green chlorophyll doesn’t develop.
• Helmut Zipner peeled one full ton of asparagus in 16 hours.
• Asparagus can grow up to 10 inches in a 24-hour period.
• Did you know that asparagus is a member of the lily family?
• Besides being yummy, the asparagus plant is very long lived, lasting up to 15 years.
• The “Asparagus Capital of the World” in Schwetzingen, Germany holds its annual asparagus festival in the first week of May. The person who grows the heaviest stalk is named Spargel King or Queen. Also asparagus chefs compete to create the best recipes.
• All commercially grown asparagus must still be harvested by hand.

Asparagus Nutrition:

• It is a balanced vegetable packed with nutrients, making it a powerfood.
• Very good source of vitamin K, the B vitamin folate, vitamin C, and vitamin A.
• Filled with B vitamins (B1, B2, B3 and B6).
• Excellent source of folacin.
• Full of the minerals manganese, copper, phosphorus, potassium and selenium.
• Good source of fiber (3 grams per 5.3 oz. serving).
• Even has some protein (3 grams per 5.3 oz. serving).
• It contains no cholesterol or fat.
• Very low in sodium.
• Less than 4 calories per spear.

History:

Asparagus was first cultivated 2,500 years ago by the Greeks.

Ancient Egyptians, Greeks and Romans liked asparagus as much as we do and ate it when in season.

Please Note:

Some people have strong-smelling urine after eating asparagus – a sulfur-like odor resulting from the digestion of certain amino acids. And some people are genetically unable to detect the smell.

Buying Asparagus:

• Best to buy fresh at the farmer’s market.
• Choose firm, bright green spears with closed and dry tips. Asparagus can have thick or thin spears. It is best to choose one or the other when cooking so spears will cook at the same rate.
• Avoid shriveled or smelly asparagus.
• If the woody bottom ends of the stalks exceed 15 percent of the total length of the spears, it is likely to be tough.
• It is fragile, damages easily and dries out quickly. It’s best to eat as soon as possible.
• Gently squeeze the bunch of asparagus — if it squeaks, it’s fresh.
• You may think the thin stalks are more tender but that is not the case. Most often, jumbo stalks are more tender and succulent than their pencil-thin counterparts.

How to Store:

• Cut off the bottom inch of the stalks.
• Wrap the freshly cut stems in a wet paper towel.
• Place the asparagus in a plastic bag.
• It will last in the refrigerator up to three days.
• For a longer life, stand asparagus upright (cut end down) in water, and cover it with a plastic bag to retain moisture.

Tips for eating or cooking:

• The easiest way to get asparagus into your diet is to eat it raw; simply cut it up and add to your salad.
• Another simple thing to do is to just steam it for a few minutes and it is done. Careful not to overcook it.

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Join us at our facebook page "Stay Healthy Stay Happy". 

Illness is a big problem of people today so I believe solution on this area is great benefit to our society. 

Related websites;

Best Herbs, https://sites.google.com/site/healthwealthrolssky/home/extensive-coverage-ganoderma-research-report