If age-related macular degeneration runs in your family, then it may be time to amp up your fish consumption. In a population study of 1, 787 women from 50 to 79 years of age, dietary surveys revealed that "ingestion of omega-6 and omega-3 polyunsaturated fatty acids in high quantities was associated with a twofold higher prevalence of intermediate AMD compared with ingestion in low quantities, " according to Arch Opthalmol's 2009 publication. At first, this looks like bad news for omega 3 fatty acids. After all this time we thought they were saving our eyes, but it turns out that they could be contributing to their degeneration? Not so fast.
In an effort to build the groundwork for future research on health promotion among individuals with colorectal and other cancers, a team of investigators at The Cancer Institute of New Jersey (CINJ) has launched a new study examining patterns in physical activity and eating habits of colorectal cancer patients who have recently finished treatment. CINJ is a Center of Excellence of UMDNJ-Robert Wood Johnson Medical School. Not counting skin cancer, colorectal cancer is the third most common cancer in both men and women, according to the American Cancer Society. The death rate from colorectal cancer has been on the decline for the past 15 years, which means more patients are surviving their disease.
This weekend I'm hosting a holiday brunch for my son's ice hockey team. Come Christmas morning and New Year's Day, I will sit down to brunch with family, as I am sure many of you will too. I simply can't think of a meal I enjoy sharing with family and friends more than brunch. While breakfast and lunch in today's busy world are all too often rushed, brunch is a relaxing meal served with special care. Less formal than dinner, this marvelous midday meal is also exceptionally well suited to serve a crowd. Egg dishes, meats, and pastries - the mainstays of most brunches - are easy to adjust to the number of guests, and to serve. Unfortunately, typical brunch foods can wreak havoc on any healthy diet.
People with a wheat allergy have an abnormal immune system response to at least one of the proteins that exist in wheat. It is one of the most common childhood food allergies, but may affect adults as well. The person with a wheat allergy has developed a specific antibody to a wheat protein, and sometimes more than one. People with wheat allergies can respond with a variety of possible signs and symptoms, including breathing difficulties, nausea, hives, bloated stomach and an inability to focus. With some people the consumption of wheat and wheat products may result in anaphylaxis - a life-threatening allergic response. The allergic reaction involves IgE (immunoglobulin) antibodies to at least one of the following proteins found in wheat: Albumin Globulin Gliadin Glutenin (gluten) Most allergic reactions involve albumin and globulin.
As I mentioned in my post The First Step you need to begin your healing procedure by detoxing your system for a month or so and you will begin seeing changes even from the first couple of days. You can find the menu I used below for the first month of my detoxing. Please note that I combined this menu with multivitamins and digestive enzymes. You can go ahead and let me know about the results. You should also note here that I have experienced diarrhea in the first week during detox but I knew it was just because my system was pushing out all the bad things. The following meals can be used as lunch, dinner and in-between meals. Quantities don't matter:) 1.
A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review of research on that topic. Such foods would fight the global epidemic of obesity with aromas that quench hunger and prevent people from overeating. Their article appears in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication. Rianne Ruijschop and colleagues note that scientists long have tried to develop tasty foods that trigger or boost the feeling of fullness. Until recently, that research focused on food's effects in stomach after people swallow it.