You probably don’t believe that you have any kind of sugar addiction, instead choosing to cast aside the age old saying which says that if something tastes really good, it’s likely not good for us. Whether this belief is really accurate or not is open to debate, but it most definitely applies to an excessive amount of sugar. Just as with everything else in life, we should practice moderation, because even though sugar gives us energy, too much too often is definitely unhealthy.
Energy is essential for us to function, and sugar definitely gives this to us in abundance. Our body converts sugar into glucose, but the main problem we face as we indulge in our “instant fix” diets is that we turn to simple sugars, rather than complex sugars or carbohydrates. Simple sugars contained within sweets and soda or pop give no lasting value to the human body and we generally tend to eat added sugars rather than those naturally occurring, such as found in fruits, or within a more holistic nutrition plan.
Generally speaking, foods that have added sugars tend to be very low in value to us, providing little nutrition, but may be loaded in calories which can certainly help to add to the national problem of obesity.
In a typical diet, soda represents the number one source of sugar intake, yet it provides little to us apart from contributing to the problem of tooth decay and leading to those annoying “sugar rush” feelings, closely followed by lethargy or sluggishness.
It is worth trying to remember that the typical 12 ounce can of Coca-Cola contains about 10 teaspoons of sugar. If you can envisage heaping 10 spoons of sugar into the can in your mind’s eye, this will probably put you off turning to that bright red can for a while!
Keep in mind that most sugar cravings are usually put down to just having a “sweet tooth,” and most people don’t give it any further consideration. However, an excessive attention to sugar can lead to mood swings, allergies, chronic fatigue, headaches, digestive problems, blood pressure issues and obesity.
It’s important to understand that the traditional Western diet plays too heavily on convenience, the quick fix, taste enhancements provided by fats or simple sugars and not enough on a balanced caloric intake, common sense and longevity. We might view sugar as our innocent friend but in truth, if not checked, it can lead to serious health issues and a less than productive daily life.
Many people wonder why they’re not as productive as they could be from time to time and often put this down to them just having an off day, whereas in the majority of cases a poor diet is often the reason for our lack of performance. We tend to rely on sugars and temporary fixes or that cup of coffee, not fully comprehending that we are shortcutting our way to problems and should really be looking into holistic health solutions.
Understanding the cold hard facts about your sugar addiction could lead to a more productive and fulfilling life.
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It is regrettably true that as yet we do not know everything about vitamins, but we do know quite a lot.
The trouble is that knowing “quite a lot” is often a dangerous place. Why? Well imagine if you were about to undergo a routine surgery. You are very confident that the outcome will be a success.
But how would you feel if the surgeon who was about to perform this surgery were to inform you that although they had performed quite a few surgeries and “knew quite a lot” about what they were about to do, they didn’t know everything about this particular procedure?
There are those who would suggest that vitamin supplementation can be used in therapeutic doses to cure a wide range of health problems including atherosclerosis, high blood pressure, and high cholesterol.
So here is what we do know about vitamins for certain:
Our bodies are unable to make vitamins. Vitamins are vital to our health as they serve or assist with functions in almost all bodily processes and therefore we must obtain them from our food or from vitamin supplements.
Lack of sufficient vitamin content in the diet does cause illness and decline in the human body and does result in poor development and debilitation in the young.
There are thirteen vitamins in total. These are classified as either water soluble or fat soluble, and in one case – both.
Fat Soluble Vitamins
Fat-soluble vitamins are absorbed, together with fat from the intestine and because of this can be stored in the body and can exert an influence for much for longer periods of time than water soluble vitamins. This also makes it possible to “over dose” if supplementing and great care should always be taken if supplementing.
Vitamins A, some forms of C, D, E and K are fat soluble vitamins. They are largely processed in the liver and then distributed throughout the body’s fatty tissues where in some cases they may also be stored.
The fat soluble version of Vitamin C is Ascorbyl Palmitate.
Ascorbyl palmitate is an amphipathic molecule, which means one end is water-soluble and the other end is fat-soluble. This dual solubility allows it to permeate the extra-cellular aqueous environment of the cell and the interior cellular environment, as well. When it is incorporated into the cell membranes of human red blood cells, ascorbyl palmitate is believed to protect them from oxidative damage and is also believed to help protect vitamin E from oxidation by free radicals.
Some forms of Vitamin C – including ascorbic acid – and the B complex group make up the nine water soluble vitamins. These water soluble vitamins are not readily stored in the body and need to be consumed on a very regular daily basis.
The B complex group comprises of vitamins:
B1 – Thiamine
B2 – Riboflavin
B3 – Niacine
B5 – Pantothenic acid
B6 – Pyridoxine
B7 – Biotin
B9 – Folic Acid
B12 – Cyanocobalamin
There are two differing and largely misunderstood value recommendations for vitamin intake.
One is the RDA which simple means recommended daily amount and is the amount of vitamins that an average weight healthy individual needs to consume to support normal bodily functions.
Then there is the Therapeutic Daily Amount. This is a suggested (and often speculative) amount of vitamins or vitamin combinations that a person of average weight would need to consume in order to address or influence a curative effect upon a disease or illness.
There is much argument as to whether vitamin supplementation is useful or not and there are many surveys and studies that support both sides of the argument, but on balance, there is a very large body of evidence which tends to support some therapeutic use of certain vitamins, and the necessity to supplement poor or unbalanced diets.
It is overwhelmingly agreed that the best source of vitamins are those obtained by a varied and well balanced diet, but to gain sufficient amounts of vitamins for therapeutic purposes solely from dietary sources would be impossible.
The following is a list (not exhaustive) of which foods can be consumed to obtain dietary amounts of each vitamin.
Vitamin A
Liver, Sweet potatoes, Carrots, Mangoes, Spinach, Cantaloupe, Dried apricots, Milk, Egg yolks, Mozzarella cheese.
Vitamin B1
Quorn, Brewer’s Yeast, Bovril, Wheat germ
Vitamin B2
Marmite, Liver, Kidneys
Vitamin B3
Peanuts, Cereal, Tuna, Chicken, Beef liver, Turkey, Lamb, Beef
Vitamin B5
Broccoli, Avocados, Meat, organic unprocessed grains
Vitamin B6
Wheat germ, Wheat bran, Liver, Fatty Fish, Hazel nuts, Peanuts
Vitamin B7
Organ meats, Barley, Brewer’s yeast, Corn, Egg yolks, Milk, Royal jelly, Soy, and Wheat bran
Vitamin B9
Spinach, Asparagus, Turnip greens, Lettuce, Beans, Peas, Sunflower seeds, Liver
Vitamin B12
Liver, Sardines, Kidneys, Rabbit, Fatty Fish
Vitamin C
Rose hip extracts, Blackcurrant, Guava, Strawberry, Peppers, Spring greens, Curly Kale, Brussels sprouts, Lemon, Orange
Vitamin D
Cod liver oil, Salmon oil, Herring, Kippers, Canned Salmon, Mackerel
Vitamin E
Sunflower oil, Cottonseed oil, Safflower oils, Hazelnuts, Almonds, Wheat germ, Cod liver oil
Vitamin K
Cauliflower, Brussels sprouts, Broccoli Lettuce, Spinach, Kale, Cabbage, Alfalfa, Liver, Fish oils, Yogurt, milk, Soya bean, Sea kelp
So it would seem to be the very best policy for the healthy individual to maintain a varied and balanced diet that contains at least one of the water soluble vitamins in each meal and at least one of the fat soluble vitamins each day.
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Middle ear infection is a very common problem faced by children. Even infants below two years could face this problem. Infection in the ear is caused by germs and viruses. They enter the human body and grow to cause infection, affecting the normal functioning of the body. Similarly, germs can enter the ears. Depending on the location of infection, the infections are named. The human ear can be divided into the inner part, middle part and outer part. When the outer ear is infected by germs, the infection is known as swimmer’s ear. When the inner part of the ear gets infected, it is called middle ear infection. The germs infect the middle portion of the ear and fill that area with pus or a yellow gooey liquid. This liquid has cells which fight germs. The middle part of the ear is shaped in the form of a tiny air pocket. It is located at the back of the eardrum. And when the pus begins to fill in this area, the ear feels like a filled balloon which is on the verge of popping. This feeling is really painful.
The throat is connected to the middle portion of the ear through a channel known as Eustachian tube and in fact middle portions of both the ears are connected to the throat by two Eustachian tubes. The job of these tubes is to allow the free movement of air, from the middle ear, in and out direction. Infants below three years have less developed and smaller Eustachian tubes and therefore are less capable of keeping germs completely out of the middle ear. As the child grows, so do the Eustachian tubes and the more capable they are of keeping germs outside, but they still face some problem.
Usually kids, who have allergic problems and catch cold very frequently, are more prone to get ear infections. When the child gets cold, the Eustachian tube gets obstructed which allow germs to get into the middle ear. And the germs which gain entry, multiply rapidly resulting in a middle ear infection.
The child gets a fever along with the ear pain. Some even find it difficult to hear because of the blockage. Middle ear infection is not contagious, but the cold caught from others can eventually result in an ear infection. The sooner the doctor is contacted, the better for the child and the rest of the family members. The doctor will check the ear with the help of an otoscope. It is a special flashlight which makes the eardrum visible. The eardrum is a thin membrane separating the outer ear from the middle ear. The otoscope can also be used to blow a puff of air into the ear. This determines whether the ear drum is functioning normally and is moving in a healthy way or not. Because of the puss formation due to the infection, the fluid will press against the ear drum and may even make it to bulge. Also, the eardrum can turn red because of the infection.
The doctor will prescribe a pain reliever to be taken for the next two days. Antibiotics will be prescribed if the infection is caused because of bacteria, which will end the infection within a couple of days. Incase, the doctor recommends an antibiotic, the cycle must be completed as told by the doctor, otherwise there can be a possibility of re-infection. Few children who get ear infections frequently will have to undergo other tests such as tympanogram and audiogram.
Children can take some steps to avoid ear infection. They must wash their hands regularly. They must keep away from people who are infected with cold. And if they do come near or in contact with an infected person, they should wash their hands and should not touch their eyes or nose. Parents, who smoke, should not do it near the kid as the tobacco smoke can be responsible for the malfunctioning of the Eustachian tube.
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Very complex carbs (dietary fiber) also have a very complicated molecular structure, and also are resistant to most digestive enzymes produced by the human body. As a result, they cannot be broken down into glucose or other nutrients at all. This is why fiber transits the intestinal tract largely undigested. This has a knock-on effect on the speed of digestion of other carbs around them. For example, where certain starches are “protected” by indigestible fibrous wrapping, the enzymes cannot get to grips with the starch as fast as normal. Also, the presence of soluble fiber in the stomach and intestine typically creates a viscous mass of digesting-food in which carbs and enzymes take longer to mix. Result? Carb digestion slows down.
As we have seen, because the human body runs on glucose all carbs are converted into glucose in the digestive tract. The glucose then enters the bloodstream and thus contributes to a rise in “blood-glucose”.
Blood Glucose Must be Kept Within Limits
A very high level of glucose in the blood is toxic, while a very low level is detrimental to bodily functions. Therefore the body has a system to regulate the amount of glucose in the bloodstream to ensure that it remains balanced within safe parameters. This glucose balancing system depends upon two mechanisms: hunger and insulin.
Low Blood Glucose Triggers Hunger
If blood-sugar levels drop, the brain causes us to feel hungry. Result? We eat food that is then converted into glucose and our blood glucose levels rise. If we don’t eat and blood-glucose levels fall too low, we trigger the condition known as hypoglycemia.
If we eat a diet that contains too many high GI carbs (carbs that are rapidly converted into blood glucose) we force our body to respond by releasing equally large amounts of insulin into our bloodstream to cope with the glucose. Over time this excessively high level of insulin can cause the “insulin-receptors” in our cells to become less sensitive to insulin.
The hunger-or-insulin see-saw mechanism works well, provided that we don’t eat too many high glycemic index (GI) carbs that are rapidly converted into glucose. When this happens, when a LARGE amount of glucose enters the bloodstream (called a “sugar spike”), the system responds by releasing a LARGE quantity of insulin. (It thinks we’ve eaten a huge amount of food.) The amount of insulin is so large that not only does it disperse the food-glucose we have just eaten, it disperses a lot more. Result? Our blood glucose falls too low. So, within a short time (about 2-3 hours) the brain tells us to feel hungry and we recommence eating. This rapid rise and fall in blood glucose, caused by excess production of insulin, is not good for our health or our eating habits.
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If you feel exhausted and want something fresh to release all your fatigue, why don’t you take a teaspoonful of honey and add to your tea, then drink it. You are going to feel better then.
It’s not difficult to find honey as it is easy to get and available everywhere in the market. In fact, honey has been a part of the commodity in the ancient century. They used honey for different purposes such as for health treatment, food and beverage, and other useful matters.
Nobody has doubts the usefulness of this sweet viscous fluid produced by bees. Honey makes a good alternative to sugar in food and beverages.
Honey is a source of nutrition. It contains many enzymes, vitamins, minerals and amino acids, as well as fructose, glucose, and water.
In addition, honey also contains antioxidants that can fight free radical from human body. Free radical are molecules that attack human healthy cells.
Current research on honey has shown its beneficial as an antimicrobial agent that can treat different kinds of ailments. The most common use of honey as an antimicrobial agent is to treat wounds, burns and skin ulcers.
Honey can also help seasonal pollen allergies. Consuming a teaspoonful of honey a day for a few months can boost your immune before the allergy season (mostly during autumn) comes.
Thanks to the bees, people can taste the sweetness of honey and take the benefits out of it to improve human’s health.
Probably bees are the most helpful insect to human as they produce not only honey, but also something related to honey. Let’s see what they are:
Royal Jelly – This is the most nutritious food for the queen bees throughout her life. Luckily, human can take out and consume some of it. Its tastes a little bit bitter, but has so many benefits. It’s rich in vitamins, minerals, proteins, amino acid and antibiotic. It can enhance immunity; prevent arthritis and multiple sclerosis; treat asthma; slow down the signs of aging; stimulate hair growth etc.
Beeswax – It’s a product from the abdomen of the worker bees. Worker bees have some glands on the inner sides of the ventral shield or plate of each segment of the body. The beeswax is useful to make lipstick, capsule, balm, body lotion, candles or as a wood polish or floor polish.
Bee Pollen — It’s the male seed of a flower blossom that is gathered by the bees. Whoever consumes bee pollen may have more vitality in life. Most athletes like bee pollen because it sustains and enhances their quality performances. For ordinary people, bee pollen can stimulate organs and glands, rejuvenates human body, and brings about a longer life span.
As you can see, all the products “made” by the bees are beneficial for our health. Why don’t you try them for your health sake.
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Calcium is an essential mineral and is required for human life. However talk about the benefits of coral calcium can be confusing and may make it difficult to put into context how we can benefit from appropriate levels of calcium in the diet, be it from food or from supplemental sources.
Calcium is the most abundant mineral in the human body, and has several important functions. More than 99% of total body calcium is stored in the bones and teeth providing the necessary support to their structure. As a normal function of biology, the living cells of the body absorb new calcium to replace lost calcium or to build upon existing structure as in the case of childhood growth or in healing.
Coral calcium is a salt derived from fossilized coral reefs. The living coral reefs are endangered and most major reefs are protected by law as they cannot be harvested without severe damage to the ecosystem. Coral calcium is harvested by grinding up above-ground limestone deposits that were once part of a coral reef.
Coral calcium itself is composed primarily of calcium carbonate with small amounts of magnesium and other trace minerals. Chemically, calcium carbonate from coral sources is no different than from other sources of calcium, despite the claims otherwise by some companies. However, the addition of trace minerals, which may be deficient ones diet, could explain why some claim benefits of coral calcium over more refined sources of calcium supplements.
While the calcium component of coral calcium is identical to any other limestone deposit, fossilized coral reefs may contain trace minerals helpful to the human body. Though it’s unlikely that a well-fed individual would be deficient in any of these minerals, clear dietary data shows that while the average American diet may be providing abundant levels of calories, salt, fat and preservatives, it is otherwise low in nutrition. Therefore, many people may benefit from a basic level of supplementation of all essential and necessary nutrients, including calcium.
There have been many unsubstantiated claims made regarding coral calcium, perhaps the most controversial of which is the suggestion that coral calcium cures cancer by increasing pH of the body. Scientific studies have been performed indicating that cancer cells cannot survive at sufficiently high pH levels. However, while this may be true when tested in a Petri Dish, the pH required to kill cancer cells also kills healthy human cells.
Another problem with the “body alkalinization” concept is that the body pH doesn’t change, regardless of how much calcium carbonate is ingested. The human body can only function properly within a narrow pH range. It has been shown that if alkalinizing agents are ingested, the body promptly excretes the alkaline components in urine. Attempting to increase the pH of bodies only appears to succeed in raising the pH of the urine. The same applies if acidic foods are ingested in that the urine becomes more acidic.
Calcium itself is an essential mineral for human life, and coral calcium is an effective source of it, though by no means the only one. When researching any supplement, keep in mind that supplements are intended to improve nutrition. They are not designed to treat, cure or mitigate any disease. However, high quality supplements are an excellent way to supplement, but not substitute, the benefits of a good diet.
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Most often, the effects of vitamins and vitamin deficiencies are spread over a period of time. If your body isn’t getting sufficient amounts of a particular vitamin, it may take weeks, months or even years of low levels before the effects are evident. And when you start a vitamin regimen, it may take a significant period of time for your body to begin exhibiting the effects of having sufficient levels.
Vitamin K – otherwise known as potassium – is commonly associated with leg cramps. If a Vitamin K deficiency is the cause of your leg cramps, it’s likely that adding the vitamin to your daily routine can give you ease in a relatively short period of time.
One of the bigger (but less commonly known) reasons for Vitamin K in the human body has to do with blood clotting. This vitamin allows blood to coagulate so that it forms clots naturally. This makes it important for anyone taking medications to thin the blood to carefully monitor the amount of Vitamin K they add to their body. If you’re taking an anti-coagulant drug, talk to your doctor before adding any vitamin to your daily routine or changing your diet – especially if those changes involve Vitamin K supplements or foods rich in Vitamin K.
One of the biggest myths about Vitamin K is that bananas are rich in Vitamin K and can be used instead of Vitamin K supplements. In fact, bananas are not a particularly good source of Vitamin K. For example, a half-cup of broccoli contains 200 times the amount of Vitamin K in a banana. Green vegetables are among the highest in Vitamin K content, with kale, turnip greens, broccoli and spinach heading the list. Cabbage, green beans and parsley are also included on the list of foods that are high in Vitamin K.
While the green foods are a good source of Vitamin K, they’re not the only source. You’ll also find that strawberries are a moderately high source of Vitamin K, as are dill pickles.
Not all the Vitamin K needed by the body is consumed. In fact, this is one of the few vitamins that the body actually helps manufacture. Babies don’t have much Vitamin K present in their bodies when they’re first born, therefore an infant’s blood may not clot as it should. To combat that, many hospitals give a shot of Vitamin K to babies soon after birth to start the body’s natural processing of this important vitamin.
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