WHAT YOU NEED TO KNOW ABOUT HIVES

Hives is an allergic skin reaction causing localized redness, swelling, and itching 

Hives is a reaction of the body's immune system that causes areas of the skin to swell, itch, and become reddened (wheals). When the reaction is limited to small areas of the skin, it is called "urticaria." Involvement of larger areas, such as whole sections of a limb, is called "angioedema."

  Causes

Hives is an allergic reaction. The body's immune system is normally responsible for protection from foreign invaders. When it becomes sensitized to normally harmless substances, the resulting reaction is called an allergy. An attack of hives is set off when such a substance, called an allergen, is ingested, inhaled, or otherwise contacted. It interacts with immune cells called mast cells, which reside in the skin, airways, and digestive system. When mast cells encounter an allergen, they release histamine and other chemicals, both locally and into the bloodstream. These chemicals cause blood vessels to become more porous, allowing fluid to accumulate in tissue and leading to the swollen and reddish appearance of hives. Some of the chemicals released sensitize pain nerve endings, causing the affected area to become itchy and sensitive.

A wide variety of substances may cause hives in sensitive people, including foods, drugs, and insect bites or stings. Common culprits include:

• nuts, especially peanuts, walnuts, and Brazil nuts
• fish, mollusks, and shellfish
• eggs
• wheat
• milk
• strawberries
• food additives and preservatives
• penicillin or other antibodies 
• flu vaccines
• tetanus toxoid vaccine
• gamma globulin
• bee, wasp, and hornet stings
• bites of mosquitoes, fleas, and scabies

  

  Symptoms

Urticaria is characterized by redness, swelling, and itching of small areas of the skin. These patches usually grow and recede in less than a day, but may be replaced by hives in other locations. Angioedema is characterized by more diffuse swelling. Swelling of the airways may cause wheezing  and respiratory distress. In severe cases, airway obstruction may occur.

  

  Diagnosis

Hives are easily diagnosed by visual inspection. The cause of hives is usually apparent, but may require a careful medical history in some cases.

 

  Treatment

Mild cases of hives are treated with antihistamine such as diphenhydramine (Benadryl) or desloratadine (Clarinex). Clarinex is non-sedating, meaning it will not make patients drowsy. More severe cases may require oral corticosteroids, such as prednisone. Topical corticosteroids are not effective. Airway swelling may require emergency injection of epinephrine (adrenaline).

  Alternative treatment

An alternative practitioner will try to determine what allergic substance is causing the reaction and help the patient eliminate or minimize its effects. To deal with the symptoms of hives, an oatmeal bath may help to relieve itching. Chickweed (Stellaria media), applied as a poultice (crushed or chopped herbs applied directly to the skin) or added to bath water, may also help relieve itching. Several homeopathic remedies, including Urtica urens and Apis (Apis mellifica), may help relieve the itch, redness, or swelling associated with hives.

  Prevention

Preventing hives depends on avoiding the allergen causing them. Analysis of new items in the diet or new drugs taken may reveal the likely source of the reaction. Chronic hives may be aggravated by stress , caffeine, alcohol, or tobacco; avoiding these may reduce the frequency of reactions.

IS YOUR MULTIVITAMIN SUPPLEMENT A MULTI-WASTE OF YOUR MONEY?

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When the average person makes the decision to add a nutritional supplement to their diet, a multivitamin is likely to be the first choice. That’s because to most people it feels like “taking out insurance” on their health.

In fact, multivitamin supplements are regularly used by one-third of all adults in the world and are the most common Traditionally, a daily multivitamin is meant to avoid nutritional deficiency. The specific combination of vitamins and minerals is designed to resemble healthy dietary patterns, especially that of regular fruit and vegetable consumption.

The only problem is… many commercially available multivitamin supplements simply don’t work. That’s because they’re made up of isolated, synthetic compounds that are chemically and structurally different from the actual “vitamin complexes” found in real foods.

But before we get into this, let’s be clear as to what exactly vitamins are. By definition, they are organic substances that originate mainly in plants and are essential in small amounts for our health, growth, reproduction, and maintenance.

Vitamins need to be a regular part of our diet since they either cannot be made at all or in sufficient quantities in our bodies to do their job properly. Finally, each vitamin performs a specific function – one vitamin cannot replace another.

This is the problem… most multivitamin supplements today contain chemicals that were never part of our natural diet, do not originate in plants, and are unable to perform vitamin-like activities in our bodies.

All this has led some health experts to suggest that commercially available multivitamin supplements should actually be labeled as “non-food vitamin imitations.”

Do You Really Need a Multivitamin Supplement?

If you’re like the majority of people nowadays, you’re buying your food ready-to-eat instead growing it yourself. This increasing trend has led to the rise of a massive food industry, for which the health of the end-user is considered secondary to profit margins.

Correspondingly, there’s a growing school of thought that the poor nutritive quality of our food lies at the root of all of our health problems today. The nutrition we should get, but don’t, from our diet weakens our immune system and directly impacts our health. This increases our susceptibility to infections and diseases − including cancer.

The Scary Truth About What’s in Most Multivitamins

For decades the “natural” health industry has been talking up vitamin supplements as being essential for a healthy and productive life. However, most commercially available vitamins today are far from being “natural organic substances that originate primarily in plants.”

Instead, the frightening truth is… most vitamins today are derived from petroleum extracts, coal tar derivatives, chemically processed sugar, and industrially processed fish oils. Even worse, acids and industrial chemicals such as formaldehyde are used to make them!

Not surprisingly, synthetic vitamins were originally developed because they were easier to mass produce and cost less.

As an aside, did you know that manufacturers of petroleum-derived supplements cynically call their products “vegetarian” – not because they are from plants, but because they are not from animals?

Also, some brands of synthetic vitamins are labeled “organic” because they contain carbon… which by definition would mean that all hydrocarbon petroleum derivatives should be organic. 

How Do Non-Food Vitamins Differ from “Real” Vitamins in Foods?

First of all, the physiochemical forms of many vitamins present naturally in foods are very different from their synthetically prepared versions which are known as “analogs.”

For instance, vitamin A is present in foods as retinyl esters and mixed carotenoids – while synthetic vitamin A analogs include vitamin A acetate and palmitate, and isolated beta-carotene.

Similarly, the food forms of vitamin C include two variants of ascorbic acid, as well as their salts and other derivatives. The synthetic analogof vitamin C is made up solely of isolated, crystalline ascorbic acid.

In other words, most commercial non-food vitamins are artificially prepared chemical substances obtained from non-organic sources that are chemically and structurally different from the healthful vitamins present naturally in foods.

This fundamental difference has many major consequences for the “bioavailability” and actions of food-sourced vitamins relative to synthetic vitamins in your body. Bioavailability refers to the proportion of a nutritional supplement that enters your bloodstream and is able to have a biological effect in your body – and the physiochemical form of a nutrient is a major factor in this.

Food-sourced vitamins are more easily absorbed and used by your body relative to their non-food, synthetic analogues, for three main reasons:

1. Food-sourced vitamins exist in forms which your body recognizes.
2. Particle size is an important factor in nutrient absorption, and food-derived vitamins appear to have smaller particle sizes for better absorption.
3. So-called “co-factors” present in the same foods as food-sourced vitamins appear to boost their absorption because of their interactions with each other.

In reality, food-sourced vitamins are biological complexes containing multiple components. Functional vitamin activity can only happen when all the co-factors and components of the vitamin complex are present and working together synergistically.

When isolated and separated into artificial chemical forms, these purified, crystalline synthetic compounds are no longer actual vitamins. Indeed, published scientific research shows that food-derived vitamins are nutritionally superior relative to their synthetic analogs.

DRUG-NUTRIENT INTERACTION: what you need to know

What is a drug-nutrient interaction?

A drug-nutrient interaction is a reaction between a medicine and one or more nutrients. Nutrients are the vitamins and minerals that are in the food you eat. Vitamins and minerals nourish your body and help to keep you healthy and reduce your risk for chronic diseases. When a medicine interacts with a nutrient, it can keep the medicine from working properly or it can decrease or increase the amount of a nutrient in your body.

Food can have an effect on the way a medicine works by increasing or decreasing the amount of medicine your body absorbs. If your body cannot absorb as much of the medicine as it should, you will not get the full effect of the medicine. If your body absorbs too much of the medicine, it can cause the medicine to have an effect that is too strong. Food and nutrients can also affect the rate at which your body processes or removes a medicine.

One example of a drug-nutrient interaction involves foods high in vitamin K, such as spinach, broccoli, and kale. Eating foods high in vitamin K can keep warfarin (a blood thinner) from working properly. Foods high in tyramine, such as aged cheeses, can cause severe high blood pressure in people who take monoamine oxidase inhibitors (MAOIs).

There are several different ways a medicine can affect the amount of a nutrient in your body. Some medicines can make you feel less hungry or sick to your stomach, all of which affect how much food you eat. Some medicines can keep your body from absorbing or making certain nutrients.

What is drug-nutrient depletion

Drug-nutrient depletion occurs when long-term use of a medicine affects the body’s ability to create or maintain a healthy nutrient level. This can cause low levels of nutrients in your body. For example:

   Statins (cholesterol-lowering medicine) can cause coenzyme Q10 levels to be too low in your body

    Diuretics (water pills) can cause potassium levels to be too low in your body

    Acid reducers can decrease your body’s levels of vitamin B12, calcium, magnesium, and other minerals

    Anticonvulsants (seizure medicine) can cause low levels of vitamin D

This is usually a slow process, occurring over time.

Am I at risk for drug-nutrient interaction?

People who are at increased risk for drug-nutrient interactions include:

    Pregnant women

    Older adults

    People who have a chronic condition (such as diabetes or heart disease)

    Young children

    People who do not have access to proper nutrition

The risk increases for people who are taking 2 or more medicines at the same time.

When your doctor prescribes a medicine for you, be sure to ask if the medicine will interact with any other medicines, vitamins, or supplements you are taking. It may be helpful to bring a complete list of all the medicines and supplements you are taking, including the amount of each and how often you take them. Also, be sure to ask your doctor to provide clear directions for how the medicine should be taken and if there are any foods and/or drinks to avoid while taking the medicine.

Also talk to your doctor about the risk of drug-nutrient depletion. If you are taking a medicine that can affect the amount of a nutrient in your body, your doctor will regularly check your levels. You doctor may also have you take a supplement to help keep the nutrient level up while you are taking your medicine. Be sure to eat a healthy diet that includes foods high in vitamins and minerals, such as fruits, vegetables, lean meats, and fish.

HEALTH BENEFITS OF SOURSOP

Every part of the soursop tree is used to treat a number of physical ailments. This fruit not only promote good health but also helps fight against parasites present inside the body. Since is loaded with a number of nutrients essential for the overall development of body, soursop is made into extract and is sold in health stores and even online. The nutrients present in soursop are amino acids, ascorbic acid (vitamin C), calcium, carbohydrates, iron, phosphorus, fibers, thiamine and riboflavin, etc. Benefits of soursop can be availed by eating the fruit or including its supplement in the recommended dosage. You can avail of these benefits right from head to toe.

Ascorbic acid increases the amount of antioxidants in the body. These help fight against the free radicals in the body and help keep a number of infections and disorders at bay.
This fruit also helps in relieving the pain and discomfort caused due to constipation. Since the fruit contains soluble and insoluble fibers, it adds bulk to the stool and facilitates easy elimination from the body.

One of the soursop leaf’s health benefits can be seen in treating mouth ulcers effectively . Finely mashing the leaf with water and applying it on the boils will help decrease the size of the ulcers in time curing them completely and also reduce irritation. Drinking soursop tea that is made by concocting soursop leaves or root in water is known to reduce lumbago. Lumbago is a kind of backache, especially in the lower back or lumbar region. A cup of tea everyday will also help relieve the inflammation of the back muscles.

A pulp made with fresh soursop leaves and rose water if applied to the skin will prevent the occurrence of acne blackheads and other skin problems. Soursop fruit juice, if consumed twice daily can help resolve kidney ailments, liver problems, urinary tract infection (also referred to as urethritis ) and hematuria (or blood in urine) etc. The fleshy part of the fruit, if applied to any wound will speed up the healing process and also prevent any bacterial infection. A decoction of soursop flowers and young shoots will help cure the inflammation of sinuses and also in the throat and nose. It also helps in the secretion of mucus to reduce irritation.

You can successfully get rid of head lice and bed bugs with the use of soursop leaf decoction. It will not only there’s pests but can also keep them away. Soursop is also used as a remedy for cough, diarrhea, fever and indigestion. Including supplements of soursop will bring down the intensity of these conditions and also enhance recovery.

To conclude, though a number of health benefits of soursop can be reaped by including this fruit in the diet, it is necessary to remember that is should be consumed in limit to avoid unnecessary effects on the body system.

10 EFFECTIVE TIPS TO LOSE BELLY FAT

Belly fat is more than just a nuisance that makes your clothes feel tight.

Fat inside the belly area is also termed visceral fat, and it is seriously harmful.

This type of fat is a major risk factor for type 2 diabetes and heart disease, to name a few .

Many health organizations use BMI (body mass index) to classify weight and predict the risk of metabolic disease. However, this is misleading.

People with excess belly fat are at an increased risk, even if they look thin on the outside.

Although losing fat from this area can be difficult, there are several things you can do to reduce excess abdominal fat

Here are 10 effective tips to lose belly fat, backed by scientific studies.

1. Eat Plenty of Soluble Fiber

Soluble fiber absorbs water and forms a gel that helps slow down food as it passes through your digestive system.

Studies show this type of fiber promotes weight loss by helping you feel full so you naturally eat less. It may also decrease the amount of calories your body absorbs from food.

What’s more, soluble fiber may help fight belly fat. An observational study of over 1100 adults found that for every 10-gram increase in soluble fiber intake, belly fat gain decreased by 3.7% over a 5-year period

Make an effort to consume high fibre foods every day. Excellent sources of soluble fiber include flaxseeds, oats, avocados, legumes and blackberries.

2. Avoid Foods That Contain Trans Fats

Trans fat are created by pumping hydrogen into unsaturated fats such as soybean oil.

They’re found in some margarine and spreads, and they are also added to some packaged foods.
These fats have been linked to inflammation, heart disease, insulin resistance and abdominal fat gain in observational and animal studies.

To help reduce belly fat and protect your health, read ingredient labels carefully and stay away from products that contain trans fats. These are often listed as “partially hydrogenated” fats.

3. Don’t Drink Too Much Alcohol

Alcohol can have health benefits in small amounts, but it is seriously harmful if you drink too much.

Research suggests too much alcohol can also make you gain belly fat 

Observational studies link heavy alcohol consumption with significantly increased risk of central obesity — that is, excess fat storage around the waist.
Cutting back on alcohol may help reduce your waist size. You don’t need to give it up altogether if you enjoy it, but limiting the amount you drink in a single day can help.

In a study of more than 2000 people, those who drank alcohol daily but averaged less than one drink per day had less belly fat than those who drank less frequently but consumed more alcohol on the days they did drink.

4. Eat a High-Protein Diet

Protein is an extremely important nutrient for weight control.

High protein intake increases release of the fullness hormone  which decreases appetite and promotes fullness. Protein also raises your metabolic rate and helps you retain muscle mass during weight loss.
Many observational studies show that people who eat more protein tend to have less abdominal fat than those who eat a lower-protein diet.

Be sure to include a good protein source at every meal, such as meat, fish, eggs, dairy, nuts.

5. Reduce Your Stress Levels

Stress can make you gain belly fat by triggering the adrenal glands to produce cortisol, also known as the “stress hormone.”

Research shows high cortisol levels increase appetite and drive abdominal fat storage.

What’s more, women who already have a large waist tend to produce more cortisol in response to stress. Increased cortisol further adds to fat gain around the middle.

To help reduce belly fat, engage in pleasurable activities that relieve stress. Practicing yoga or meditation can be effective methods.

6. Don’t Eat a Lot of Sugary Foods

Sugar contains fructose which has been linked to several chronic diseases when consumed in excess.

These include heart disease, type 2 diabetes, obesity and fatty liver disease.

It’s important to realize that more than just refined sugar can lead to belly fat gain. Even “healthier” sugars (such as real honey) should be used sparingly.

7. Do Aerobic Exercise (Cardio)

Aerobic exercise (cardio) is an effective way to improve health and burn calories. 

Studies also show it is one of the most effective forms of exercise for reducing belly fat. However, results are mixed regarding whether moderate-intensity or high-intensity exercise is more beneficial.

Regardless of intensity, how often and how much you exercise is important.

8. Cut Back on Carbohydrates, Especially Refined Carbohydrates 

Reducing carbohydrate intake can be very beneficial for losing fat, including abdominal fat.

Diets with under 50 grams of carbohydrate per day cause belly fat loss in overweight people, those at risk of type 2 diabetes and women with polycystic ovary syndrome (PCOS).

You don’t have to follow a strict low-carb diet. Some research suggests that simply replacing refined carbohydrate with unprocessed starchy carbohydrate may improve metabolic health and reduce belly fat.

9. Replace Some of Your Cooking Fats With Coconut Oil

Coconut oil is one of the healthiest fat you can eat.

Studies show that medium chain fat in coconut oil may boost metabolism and decrease the amount of fat you store in response to high calorie intake.

Controlled studies suggest it may also lead to abdominal fat loss.

To boost belly fat loss, it’s best to take about 2 tablespoons (30 ml) of coconut oil per day.

However, keep in mind that coconut oil is still high in calories. Instead of adding extra fat to your diet, replace some of the fats you are already eating with coconut oil.

10. Avoid Sugar-Sweetened Beverages

Sugar-Sweetened beverages are loaded with liquid fructose, which can make you gain belly fat.

Studies show that sugary drinks lead to increased fat in the liver. One 10-week study showed significant abdominal fat gain in people who consumed beverages high in fructose.

Sugary beverages appear to be even worse than high-sugar foods. Because your brain doesn’t process liquid calories the same way it does solid ones, you’re likely to end up consuming too many calories later on and storing them as fat.

To lose belly fat, it’s best to completely avoid sugar-sweetened beverages.

NUTRITIONAL BENEFITS OF OAT MEAL

Image showing Oats. 

Oats are among the healthiest grains on earth.

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

Studies show that oats and oatmeal have many health benefits.

These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

Here are 9 evidence-based health benefits of eating oats and oatmeal.

What Are Oats and Oatmeal?

Oats are a whole-grain food, known scientifically as Avena sativa.

Oat groats, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed or steel-cut oats.

Instant (quick) oats are the most highly processed variety. While they take the shortest time to cook, the texture may be mushy.

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge.

They’re also often included in muffins, granola bars, cookies and other baked goods.

1. Oats Are Incredibly Nutritious

The nutrient composition of oats is well-balanced.

They are a good source of carbohydrates and fibre including the powerful fiber beta-glucan

They also contain more protein and fat than most grains.

Oats are loaded with important vitamins, minerals and antioxidant plant compounds. Half a cup (78 grams) of dry oats contains.

• Manganese: 191% of the RDI.
• Phosphorus: 41% of the RDI.
• Magnesium: 34% of the RDI.
• Copper: 24% of the RDI.
• Iron: 20% of the RDI.
• Zinc: 20% of the RDI.
• Folate: 11% of the RDI.
• Vitamin B1 (thiamin): 39% of the RDI.
• Vitamin B5 (pantothenic acid): 10% of the RDI.
• Smaller amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin).

This is coming with 51 grams of carbohydrate 13 grams of protein, 5 grams of fat and 8 grams of fiber, but only 303 calories.

This means that oats are among the most nutrient-densed food you can eat.

2. Whole Oats Are Rich in Antioxidants, Including Avenanthramides

Whole oats are high in antioxidants and beneficial plant compounds called polyphenols. Most notable is a unique group of antioxidants called avenanthramides which are almost solely found in oats.

Avenanthramides may help lower blood pressure levels by increasing the production of nitric oxide.This gas molecule helps dilate blood vessels and leads to better blood flow.

In addition, avenanthramides have anti-inflammatory and anti-itching effects.

Ferulic acid is also found in large amounts in oats. This is another antioxidant.

3. Oats Contain a Powerful Soluble Fiber Called Beta-Glucan

Oats contain large amounts of beta-glucan, a type of soluble fiber.

Beta-glucan partially dissolves in water and forms a thick, gel-like solution in the gut.

The health benefits of beta-glucan fiber include:

• Reduced LDL (low density lipoprotein)and total cholesterol levels.
• Reduced blood sugar and insulin response.
• Increased feeling of fullness.
• Increased growth of good bacteria in the digestive tract.

4. They Can Lower Cholesterol Levels and Protect LDL Cholesterol From Damage

Heart disease is the leading cause of death globally. One major risk factor is high blood cholesterol.

Many studies have shown that the beta-glucan fiber in oats is effective at reducing both total and LDL cholesterol levels 

Beta-glucan may increase the excretion of cholesterol-rich bile, thereby reducing circulating levels of cholesterol in the blood.

Oxidation of LDL (the “bad”) cholesterol, which occurs when LDL reacts with free radicals, is another crucial step in the progression of heart disease.

It produces inflammation in arteries, damages tissues and can raise the risk of heart attacks and strokes.

One study reports that antioxidants in oats work together with vitamin C to prevent LDL oxidation.

5. Oats Can Improve Blood Sugar Control

Type 2 diabetes is a common disease, characterized by significantly elevated blood sugars. It usually results from decreased sensitivity to the hormone insulin.

Oats may help lower blood sugar levels especially in people who are overweight or have type 2 diabetes.

They may also improve insulin sensitive.

These effects are mainly attributed to beta-glucan’s ability to form a thick gel that delays emptying of the stomach and absorption of glucose into the blood.

6. Oatmeal is Very Filling and May Help You Lose Weight

Not only is oatmeal (porridge) a delicious breakfast meal,  it’s also very filling.

Eating filling foods may help you eat fewer calories and lose weight.

By delaying the time it takes your stomach to empty of food, the beta-glucan in oatmeal may increase your feeling of fullness 

Beta-glucan may also promote the release of peptide YY (PYY), a hormone produced in the gut in response to eating. This satiety hormone has been shown to lead to reduced calorie intake and may decrease your risk of obesity.

7. Finely Ground Oats May Help with Skin Care

It’s no coincidence that oats can be found in numerous skin care products. Makers of these products often list finely ground oats as “colloidal oatmeal.”

The FDA approved colloidal oatmeal as a skin-protective substance back in 2003. But in fact, oats have a long history of use in treatment of itch and irritation in various skin conditions.

For example, oat-based skin products may improve uncomfortable symptoms of eczema.

Note that skin care benefits pertain only to oats applied to the skin, not those that are eaten.

8. They May Decrease The Risk of Childhood Asthma

Asthma is the most common chronic disease in children. 

It’s an inflammatory disorder of the airways — the tubes that carry air to and from a person’s lungs.

Although not all children have the same symptoms, many experience recurrent coughing, wheezing and shortness of breath.

Many researchers believe early introduction of solid foods may increase a child’s risk of developing asthma and other allergic diseases.

However, studies suggest that this doesn’t apply to all foods. Early introduction of oats, for example, may actually be protective.

One study reports that feeding oats to infants after the age of 6 months is linked to a decreased risk of childhood asthma.

9. Oats May Help Relieve Constipation

Elderly people often experience constipation, with infrequent, irregular bowel movements that are difficult to pass.

Laxatives are often used to relieve constipation in the elderly. However, while they’re effective, they’re also associated with weight loss and reduced quality of life.

Studies indicate that oat bran, the fiber-rich outer layer of the grain, may help relieve constipation in older people.

One trial found that well-being improved for 30 elderly patients who consumed a soup or dessert containing oat bran daily for 12 weeks.

What’s more, 59% of those patients were able to stop using laxatives after the 3-month study, while overall laxative use increased by 8% in the control group.

WHEAT MEAL AND DIABETES

Wheat Flour is a Dangerous Substitute for Garri, Amala and Pounded Yam...
The prevalent consumption of wheat across the country has clearly shown that in the absence of knowledge, people can accept poison as therapy. After all, wheat is the first choice food for diabetics on the strength of doctors’ advice. Nationwide, wheat has overshadowed yam flour and other starchy foods that are peculiar to our culinary culture in Nigeria. Unfortunately, this is one dietary change that may prove suicidal for many people given the inseparable linkage of diet to health or ill health. Though wheat, like other grains, is rich in fibre and some other nutrients, it is one food anybody that desires wellness and long life should be kept at arm’s length. Why? There are three inherent dangers in the chemistry of wheat that make it a classic destroyer of health. I call them the downsides of wheat. Wheat contains gluten – a protein that causes inflammation, a systemic process that has harmful effects across all the organ systems in the body including the brain, heart, joints, eyes and digestive tract. As a matter of fact, inflammation does not only precede all degenerative diseases like diabetes, cancer, stroke, glaucoma, arthritis and Parkinson’s disease, but also fuels their insidious progression. A review paper in the New England Journal of Medicine listed 55 diseases that can be caused by eating gluten-containing foods. The diseases include osteoporosis, anemia, cancer, canker sores, fatigue, rheumatoid arthritis and multiple sclerosis. The paper also linked gluten to many psychiatric and neurological diseases including depression, schizophrenia, dementia, nerve damage, epilepsy and autism. The paper concluded that there are 120 or more diseases associated with eating foods that contain gluten. Dr. Joseph A. Murray, MD states that he is surprised how often gluten affects the brain.
Another study by Dr .J. Robert Cade, MD of the University of Florida showed that people with autism and schizophrenia have high level of peptides in their urine. These peptides, according to Dr. Cade, come from casein (protein in milk and other dairy products) and gliadin and gluten in wheat, barley, oats and rye.

Another study of 30,000 patients analyzed from 1969 – 2008 reported in the journal of the American Medical Association found that people diagnosed with gluten-sensitivity had a higher risk of
death from cancer and heart disease than the normal population. Worse still, the bulk of wheat being consumed in the country is the American hybrid strain, which has much higher gluten content than the European wheat.

The second inherent danger in the chemistry of wheat is its high Glycemic Index GI. Glycemic Index is a scale that ranks carbohydrate rich foods by how much they raise blood sugar level compared to low glycemic foods. Wheat has GI of 71 compared to yam and sweet potato with GI of 49 and 54 respectively.

Invariably, eating food with high GI like wheat regularly promotes weight gain and makes diabetes intractable.
According to Dr. Mark Hyman, MD “wheat is a major contributor to obesity, diabetes, cancer, dementia, depression and many modern ills.” If one may ask, what is the science behind the recommendation of wheat as a meal to fight high blood sugar?

Also, many people do not know that wheat, which is being promoted as a “healthy” food, is one of the most acid-forming foods. What are the health implications of eating acid forming foods?
Wheat and other acid-forming foods lower the body pH and deplete oxygen level in the cells and tissues, which is the primary cause of all diseases. In other words, if wheat causes low pH that triggers diseases, eating wheat and its products is akin to adding fuel to fire for people battling with one health challenge or the other.

What are the physiological effects of low pH on the body organs? Eyes are the first victims of degenerating effects of low pH and its consequences include cataract, glaucoma and other forms of
visual impairment. Also, low body pH makes the heart overwork by robbing the blood of proper oxygenation and causing irregular heart beat and systemic degeneration of the heart muscle and
blood vessels, which can ultimately lead to heart attack and stroke. The brain and nerves also malfunction when the body pH is low (acidic pH).

Furthermore, acidic pH undermines the vital functions of the pancreas –production of insulin for glucose metabolism and digestive enzymes for synthesis of protein. Yet, the dysfunction
of the pancreas triggers diabetes and cancer, with the former setting the stage for the latter. A joint report by the American Cancer Society and the American Diabetes Association noted that
people with type 2 diabetes have high risk of developing cancers of the liver, pancreas, colon and bladder. Acidic pH causes clogging of the colon with acid wastes resulting in chronic constipation,
which makes healing of any health challenge impossible.

IS IT SAFE AND HEALTHY TO EAT RAW EGGS?

Eggs are one of the world’s healthiest foods.

They contain numerous important nutrients and can provide you with impressive health benefits.

Raw eggs do have all the same benefits as cooked eggs.

However, eating raw eggs or foods containing them raises concerns about the risk of Salmonella infection.

Also, your absorption of some nutrients may be reduced or even blocked completely.

Raw Eggs Are Nutritious

Just like cooked eggs, raw eggs are extremely nutritious.

They’re rich in high-quality protein, healthy fats, vitamins, minerals, eye-protecting antioxidants and various other nutrients.

One whole, large raw egg (50 grams) contains

• Calories: 72.
• Protein: 6 grams.
• Fat: 5 grams.
• Vitamin A: 9% of the RDI.
• Vitamin B2 (Riboflavin): 13% of the RDI.
• Vitamin B5 (Pantothenic Acid): 8% of the RDI.
• Vitamin B12 (Cobalamin): 7% of the RDI.
• Selenium: 22% of the RDI.
• Phosphorus: 10% of the RDI.
• Folate: 6% of the RDI.

In addition, one raw egg contains 147 mg of choline, an essential nutrient important for healthy brain function. Choline may also play a role in heart health.

Raw eggs are also high in lutein and zeaxanthin. These important antioxidants protect your eyes and may reduce your risk of age-related eye diseases.

It’s important to note that almost all the nutrients are concentrated in the yolThe white mostly consists of protein.

The Protein in Them Isn’t as Well-Absorbed

Eggs are one of the best sources of protein in your diet.

In fact, eggs contain all 9 essential amino acids in the right ratios. For this reason, they’re often referred to as a “complete” protein source.

However, eating the eggs raw may decrease your absorption of these quality proteins.

One small study compared the absorption of protein from both cooked and raw eggs in 5 people.

The study found that 90% of protein in cooked eggs was absorbed, but only 50% in raw eggs. In other words, protein in cooked eggs was 80% more digestible.

Although protein is better absorbed from cooked eggs, some other nutrients may be slightly reduced by cooking. These include vitamin A, vitamin B5, phosphorus and potassium.

Note: Research indicates protein in cooked eggs is much more digestible than protein in raw eggs. If you eat them raw then your body may not be able to absorb all the protein.

Raw Egg Whites May Block Biotin Absorption

Biotin is a water-soluble B-vitamin, also known as vitamin B7.

This vitamin is involved in your body’s production of glucose and fatty acids. It’s also important during pregnancy 

While egg yolks provide a good dietary source of biotin, raw egg whites contain a protein called avadin.  Avidin binds to biotin in the small intestine, preventing its absorption.

Because heat destroys avidin, this is not an issue when the egg has been cooked.

In any case, even if you eat raw eggs, it’s highly unlikely it will lead to actual biotin deficiency. For that to happen, you would need to consume raw eggs in large amounts — at least a dozen per day for a long period of time.

Raw Eggs May Be Contaminated with Bacteria

Raw and undercooked eggs may contain salmonella a type of harmful bacteria

This bacteria can be found on egg shells but also inside eggs.

Consuming contaminated eggs can cause food poisoning.

Symptoms of food poisoning include stomach cramps, diarrhea, nausea, fever and headache. These symptoms usually appear 6 to 48 hours after eating and may last 3 to 7 days.

Fortunately, the risk of an egg being contaminated is very low. One study found only 1 of every 30,000 eggs produced in the US is contaminated.

However, from the 1970s through the 1990s, contaminated egg shells were the most common source of Salmonella infection.

Since then, some improvements have been made in the processing of eggs, leading to fewer Salmonella cases and outbreaks.

These changes include pasteurization. This process uses heat treatment to reduce the number of bacteria and other microorganisms in foods.

The US Department of Agriculture (USDA) considers it safe to useaw eggs if they are pasteurized.

How to Minimize The Risk of Bacterial Infection

It’s not possible to completely eliminate the risk of infection from eating raw eggs. However, there are ways to reduce it 

Here are a few effective tips:

• Buy pasteurized eggs and egg products, which are available in some supermarkets.
• Only buy eggs kept in the refrigerated food section of the grocery store.
• Keep eggs refrigerated in your home. Storing them at room temperature may induce rapid growth of harmful bacteria.
• Don’t buy or consume eggs past their expiration date.
• Get rid of cracked or dirty eggs.

However, the only sure way to eliminate the risk is to cook your eggs thoroughly.

FIBER RICH FOODS AND YOUR HEALTH

Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check.

Children and adults need at least 20 to 30 grams of fiber per day for good health. Great sources are whole fruits and vegetables, whole grains, and beans.

Fiber comes in two varieties, both beneficial to health:

    Soluble fiber, which dissolves in water, can help lower glucose levels as well as help lower blood cholesterol. Foods with soluble fiber include oatmeal, nuts, beans, lentils, apples and blueberries.

    Insoluble fiber, which does not dissolve in water, can help food move through your digestive system, promoting regularity and helping prevent constipation. Foods with insoluble fibers include wheat, whole wheat bread, whole grain couscous, brown rice, legumes, carrots, cucumbers and tomatoes.

The best sources of fiber are whole grain foods, fresh fruits and vegetables, legumes, and nuts. 

Some tips for increasing fiber intake:   

• Eat whole fruits instead of drinking fruit juices.
• Replace white rice, bread, and pasta with brown rice and whole grain products.
• For breakfast, choose cereals that have a whole grain as their first ingredient.
• Snack on raw vegetables instead of chips, crackers, or chocolate bars.
• Substitute beans or legumes for meat two to three times per week in chili and soups.

Fiber and disease

Fiber appears to reduce the risk of developing various conditions, including heart disease, diabetes, diverticular disease, and constipation. Despite these benefits, fiber probably has little, if any, effect on colon cancer risk.

Heart disease

High intake of dietary fiber has been linked to a lower risk of heart disease in a number of large studies that followed people for many years. In a Harvard study of over 40,000 male health professionals, researchers found that a high total dietary fiber intake was linked to a 40 percent lower risk of coronary heart disease. A related Harvard study of female nurses produced quite similar findings.

Higher fiber intake has also been linked to a lower risk of metabolic syndrome, a combination of factors that increases the risk of developing heart disease and diabetes. These factors include high blood pressure, high insulin levels, excess weight (especially around the abdomen), high levels of triglycerides, and low levels of HDL (good) cholesterol. Several studies suggest that higher intake of fiber may offer protective benefits from this syndrome. 

Type 2 diabetes

Diets low in fiber and high in foods that cause sudden increases in blood sugar may increase the risk of developing Type 2 Diabetes. Both Harvard studies—of female nurses and of male health professionals—found that this type of diet more than doubled the risk of type 2 diabetes when compared to a diet high in cereal fiber and low in high-glycemic-index foods. A diet high in cereal fiber was linked to a lower risk of type 2 diabetes.

Diverticular disease

Diverticulitis, an inflammation of the intestine, is one of the most common age-related disorders of the colon in Western society. Among male health professionals in a long-term follow-up study, eating dietary fiber, particularly insoluble fiber, was associated with about a 40 percent lower risk of diverticular disease.

Fiber and constipation

Constipation is the most common gastrointestinal complaint and consumption of fiber seems to relieve and prevent constipation.

The fiber in wheat bran and oat bran is considered more effective than fiber from fruits and vegetables. Experts recommend increasing fiber intake gradually rather than suddenly, and because fiber absorbs water, beverage intake should be increased as fiber intake increases.

Breast cancer

Fiber intake reduces breast cancer risk, fiber intake during adolescence and early adulthood may be particularly important.

Women who eat more high-fiber foods during adolescence and young adulthood, including vegetables and fruit, may have significantly lower breast cancer risk than those who eat less dietary fiber when young. 

Be sure to incorporate fiber in your diet.  STAY HEALTHY !!!!