Our Food / Health
18
May
2012
Published in
Our Food / Health
The following dietary strategies for maintaining health and preventing disease are strongly supported by scientific literature and include: • A diet rich in vegetables, especially green leafy vegetables – recommended • Whole grain sources of carbohydrates – recommended • A diet high in fibre – recommended • Sugar-sweetened beverages and foods with added sugar – not recommended • Highly processed, refined carbohydrates – not recommended • A diet with a high-glycaemic load – not recommended • Dietary fats which are rich in omega-3 fatty acids and mono-unsaturated fatty acids – recommended • Trans-fats or partially-hydrogenated vegetable fats – not recommended…
04
May
2012
Published in
Our Food / Health
Consumer’s tastes are going back to the standard favourites, say researchers at the Research Chefs Association conference in San Antonio, US. Speaking at the International Food Information Council’s Wellness 2012 Trends meeting, Dr Elizabeth Sloan presented data that shows that, while ‘fruity’ has become consumers’ second-favourite flavour profile, it’s mango, coconut, apple, berry and orange that are grabbing the top spots. Consumers are becoming less adventurous in their tastes. ‘Superfruits aren’t doing too well,’ Sloan says. “The beverage market has always been the barometer. For the last two years, superfruit flavours have fallen and we’re going back to more traditional…
30
Apr
2012
Published in
Our Food / Health
Expert Seminars have just announced that a revolutionary and unprecedented lifestyle seminar will be presented in Rondebosch on the 26th and 27th May 2012. This exciting seminar promises ground-breaking and incredibly effective solutions to the challenges of better health, more energy, personal power, and longevity. The presenters of the seminar, Dr Faiez Kirsten and Nicky Davies, have created a multi-layered, yet user-friendly approach to the age-old challenge of attaining a healthy body, a tranquil mind, and a purposeful existence. The 10 Solutions approach is incredibly powerful, precisely because it offers something most other seminars don't: simplicity. For…
24
Apr
2012
Published in
Our Food / Health
April is National Cancer Awareness Month. The American Institute of Cancer Research recommends eating a healthful, phytochemical-rich diet, exercising, and maintaining a healthful weight in order to reduce your cancer risk by 30%. Too busy at work to adhere to these guidelines? Just follow these suggestions for strategies to use on the job to reduce your risk of cancer and heart disease. 1. Eat breakfast at your desk. A whole grain blueberry muffin is a great source of cancer-fighting fiber and anthocyanin (an antioxidant). Eat that blueberry muffin with an orange to add the antioxidant vitamin C, as well as…
20
Apr
2012
Published in
Our Food / Health
Past research bodies have confirmed the health-protective effect of a natural diet rich in flavonoids to protect against a wide range of diseases including heart disease, hypertension, some cancers, and dementia. Researchers from Harvard University and the University of East Anglia have published the result of a study in the journal Neurology that demonstrates how these plant-based phytonutrients can significantly lower the risk of developing Parkinson's disease, especially in men. Flavonoids from healthy foods such as berries, tea, apples, and red wine cross the delicate blood-brain barrier to protect neurons against neurologic diseases such as Parkinson's. This large scale…
12
Apr
2012
Published in
Our Food / Health
The belief that maintaining a low-fat diet promotes health and prevents disease is perhaps the single biggest misconception responsible for today's epidemics of high cholesterol, obesity, heart disease and early death. In a recent report, Dr. Dwight Lundell, a former heart surgeon with 25 years of experience, admits that low-fat diets are actually responsible for destroying health, and explains why consuming fats in proper balance with one another is vital for protecting the body from disease-causing inflammation. The low-fat diet can be traced to studies conducted as far back as the 1940s, in which scientists observed a correlation between…
05
Apr
2012
Published in
Our Food / Health
Taste the rainbow Eating a wide variety of fresh, wholesome foods packed with powerful vitamins and minerals is the first step to ensuring a strong immune system. Vitamins A, B6, C and E and the minerals zinc, iron, copper and selenium are critical for maintaining strength and immunity. Make sure that your diet consists of a rainbow of fruits and vegetables to ensure that you are getting all of the necessary nutrients. Supplementing your diet with a daily multivitamin will fill the gaps where your diet falls short and should be an essential part of your health regime. During cold…
31
Mar
2012
Published in
Our Food / Health
Ever wonder which foods should be strongly avoided by those at high risk for cancer? We can begin identifying cancer-causing foods once we know which ingredients in our food cause cancer. Some of those ingredients are food additives and chemicals used to enhance taste, while others are used strictly for appearance or to increase product shelf life. The key to avoiding cancer-causing foods is knowing which ingredients are carcinogens -- or cancer promoters -- and then reading food labels to permanently avoid consuming those ingredients. Cancer tumors develop, in part, by feeding on sugar in the bloodstream. If you…
26
Mar
2012
Published in
Our Food / Health
A new study in the scientific journal PLoS ONE followed 35 students for 6 weeks looking at how fruit and veggie intake affects skin tone, as measured by a spectrophotometer (an instrument that measures the spectrum and photometric intensity of each wavelength present, and in this case of visible light). The researchers, led by Ross Whitehead, found that measured skin tone correlated with reported changes in the diet: eating more fruits and veggies increased skin redness and yellowness, and these skin color changes where achieved with a relatively modest increase of fruit and veggie intake – adding about 4 servings…
