Omega-3-Fatty Acids

In the early 1980s, studies showed that the Inuit had low rates of heart disease despite their high-fat diet rich in fish. It turns out the omega 3 fatty acids in the fish may be what protects their hearts, along with other health benefits.

Dietary sources of omega-3 fatty acids include fish oil and certain plant/nut oils. Fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), while some nuts (e.g., English walnuts) and vegetable oils (e.g., canola, soybean, flaxseed/linseed, and olive oil) contain alpha-linolenic acid (ALA).

Evidence from several studies has suggested that amounts of DHA and EPA in the form of fish or fish oil supplements lowers triglycerides, slows the buildup of atherosclerotic plaques ("hardening of the arteries"), lowers blood pressure slightly, as well as reduces the risk of death, heart attack, dangerous abnormal heart rhythms, and strokes in people with known heart disease. However, high doses may have harmful effects, such as an increased risk of bleeding. Although similar benefits are proposed for alpha-linolenic acid, scientific evidence is less compelling, and beneficial effects may be less pronounced.

Some species of fish carry a higher risk of environmental contamination, such as with methylmercury.

Benefits of Omega 3 Fatty Acids in Heart Disease and Cholesterol

Omega 3 fatty acids are poly-unsaturated fatty acids. Studies show that a diet rich in omega 3 fatty acids may help lower triglycerides and increase HDL cholesterol (the good cholesterol). Omega 3 fatty acids may also act as an anticoagulant to prevent blood from clotting. Several other studies also suggest that these fatty acids may help lower high blood pressure.

It is a good decision to consume Omega 3 fatty acids as it can:

• reduce inflammation
  
• reduce blood triglyceride levels
  
• reduces the risk of non-fatal heart attacks
  
• a good source of nutrition for patients with Crohn's disease or for those who need to be tube fed after abdominal surgeries.
  
• important for healthy pregnancies
  
• improvements in morning stiffness and joint tenderness
  

Omega 3 fatty acids can be found in fish such as salmon, herring, mackerel, anchovies and sardines, Flaxseed oil, Eggs and some nuts.

Reference:
http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-fishoil.html
http://en.wikipedia.org/wiki/Omega-3_fatty_acid
http://www.healthcastle.com/omega3.shtml
http://www.mayoclinic.com/health/fish-oil/NS_patient-fishoil

Chlorella - A rival to Spirulina?

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Through photosynthesis it multiplies rapidly requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce.

The name Chlorella is taken from the Greek word chloros meaning green and the Latin diminutive suffix ella meaning "small." German biochemist Otto Heinrich Warburg received the Nobel Prize in Physiology or Medicine in 1931 for his study on photosynthesis in Chlorella. In 1961 Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. In recent years, researchers have made less use of Chlorella as an experimental organism because it lacks a sexual cycle and, therefore, the research advantages of genetics are unavailable.

Many people believed Chlorella could serve as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8% comparable with other highly efficient crops such as sugar cane. It is also an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins. However, because it is a single-celled algae, harvest posed practical difficulties for its large-scale use as a food source. Mass-production methods are now being used to cultivate it in large artificial circular ponds.

It was believed in the early 1940s that, unlike most plants, Chlorella protein was “complete,” for it had the ten amino acids then considered essential, and it was also packed with calories, fat, and vitamins

Heavy metal removal using chlorella

Chlorella is a powerful detoxification aid for heavy metals and other pesticides. Numerous research projects in the U.S. and Europe indicate that chlorella can also aid the body in breaking down persistent hydrocarbon and metallic toxins such as mercury, cadmium and lead, DDT and PCB while strengthening the immune system response. In Japan, interest in chlorella has focused largely on its detoxifying properties - its ability to remove or neutralize poisonous substances from the body.

This detoxification of heavy metals and other chemical toxins in the blood will take 3 to 6 months to build up enough to begin this process depending on how much chlorella a person is taking. Chlorella is a food. As such, it is almost impossible to take too much chlorella. It is also this fibrous material which greatly augments healthy digestion and overall digestive track health.



How Does Chlorella Detoxify Your Body?

Chlorella is comprised of a fibrous, indigestible outer shell (20%) and its inner nutrients (80%). It is the fibrous material which has been proven to actually bind with the heavy metals and pesticides - such as PCBs - which can accumulate in our bodies.

A clean bloodstream, with an abundance of red blood cells to carry oxygen, is necessary to a strong natural defense system. Chlorella's cleansing action on the bowel and other elimination channels, as well as its protection of the liver, helps keep the blood clean. Clean blood insures that metabolic wastes are efficiently carried away from the tissues.

Chlorella gets its name from the high amount of chlorophyl it possesses. Chlorella contains more chlorophyl per gram than any other plant. Chlorophyl is one of the greatest food substances for cleansing the bowel and other elimination systems, such as the liver and the blood.

Green algae are the highest sources of chlorophyl in the plant world. And of all the green algae studied so far, chlorella has the highest, often ranging from 3 to 5% pure natural chlorophyll.

Chlorella:


Chlorella has been touted as the perfect whole food. Aside from being a complete protein and containing all the B vitamins, vitamin C, vitamin E, and the major minerals (with zinc and iron in amounts large enough to be considered supplementary), it has been found to improve the immune system, improve digestion, detoxify the body, accelerate healing, protect against radiation, aid in the prevention of degenerative diseases, help in treatment of Candida albicans, relieve arthritis pain and, because of its nutritional content, aid in the success of numerous weight loss programs.

- Earl Mindell's Vitamin Bible

Reference: 
http://www.healingdaily.com/oral-chelation/health-benefits-of-chlorella.htm
http://www.chlorellafactor.com/chlorella-spirulina-06.html
http://en.wikipedia.org/wiki/Chlorella 

Spirulina - a Supplement Miracle?

Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria (also known as blue-green algae): Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are distinct genera, and that the food species belong to Arthrospira; nonetheless, the older term Spirulina remains the popular name. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.

Spirulina is believed to have been a food source for the Aztecs and other Mesoamericans until the 16th-century; its harvesting from Lake Texcoco and subsequent sale as cakes.

Most cultivated spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, and Myanmar.

Nutrient Contents

Protein

Spirulina contains unusually high amounts of protein, between 55 and 77% by dry weight, depending upon the source. It is a complete protein.

Essential fatty acids

Spirulina is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).

Vitamins

Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), B12 (cyanocobalamin), vitamin C, vitamin D, and vitamin E.


Minerals

Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.

Photosynthetic pigments

Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.

So far, there is no any direct evidence that spirulina can cure certain diseases. 
It is only the amout of nutrients that are responsible for the possible health effects.
It is a choice of consumers whether to consume it or not.

Strawberries

The strawberry (Fragaria) is a genus of plants in the family Rosaceae and the fruit of these plants. There are more than 20 named species and many hybrids and cultivars. The most common strawberries grown comercially are cultivars of the Garden Strawberry. The strawberry is an accessory fruit; the seeds are the actual fruits of the plant and the flesh of the strawberry is modified receptable tissue. It is whitish-green as it develops and in most species turns red when ripe.

The Health Benefits of Strawberries

Strawberry is one of the most delicious and nutritious fruit. It has the ability to remove harmful toxin in the blood.

Strawberries are low in calories and a good source of many vitamins and nutrients that a healthy body needs. Strawberries are high in iron and Vitamin C; hey also have less than 60 calories per cup. eight strawberries will provide 140 percent of the recommended daily intake of Vit C for children. Strawberries are also a good source of folic acid, fibre, potassium and cancer fighting anti-oxidants.

It is also recommended for sluggish liver, gout, rheumatism, constipation, high blood pressure, catarrch and even skin cancer.

It is highly rated as  skin-cleansing food, even though the skin eruptions may appear at first in some cases.

It has been reported to help cases of syphillis.

The strawberry, when cut in half and rubbed on the teeth and gumes, removes tartar from the teeth and strengthens and heals the gums. The juice should be allowed to remain on the teeth for as long as possible to dissolve the tartar. The mouth may then be rinsed with warm water.

In addition to being consumed fresh, strawberries are a popular addition to dairy products, as in strawberry flavoured ice-cream, milkshakes and yoghurts. Strawberry pie is also popular. Strawberries can also be used as a natural acid/base indicator.

Strawberries may be the most effective of the five most commonly-consumed berries at eliminating cancer cells, according to a recent study conducted at the UCLA Centre for Human Nutrition. The researchers tested extracts of Six berries - strawberries, blueberries, raspberries, black raspberries, blackberiies and cranberries - to determinetheir ability to induce cancer cell death.

Strawberries and other berries contain high levels of the phyto-chemicals that are believed to be responsible for the protective effects of diets high in fruits and vegetables against chronic ilnesses.

Strawberry Nutrition information (based on 1 cup (8-10) fresh strawberries)

Calories: 50
Protein: 1g
Fat: 0.6g
Carbohydrates: 11g
sugar: 7g
Fibre: 3.5 g
Iron: 0.6mg
Sodium: 2 mg
Calcium: 22mg
Phosphate: 30mg
Riboflavine: 0.1mg
Vitamin C: 85mg
Potassium: 240mg
Zinc: 0.2mg
Niacin: 0.4mg
Vitamin B6: 92mcg
Folate: 34mcg

Olive oil

Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional crop of the mediterannean basin. it is commonly used in cooking, cosmetics, pharmaceuticals and soaps, and as a fuel or traditional oil.

Olive oil is healthier than other sources of alimentary fats because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

The International Olive Oil Council (IOOC) is an inter-governmental organisation based in Madrid, Spain, with 23 member states. It promotes olive oil around the world by tracking production, defining quality standards and monitoring authenticity.

Types of olive oil:

• Extra virgin: Considered the best, least processed, comprising the oil from the first pressing of the olives; contains no more than 0.8% of the acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
  
• 
  
• Virgin: From the second pressing; has an acidity of less than 2%, and judged to have  a good taste. There can be no refined oil in virgin olive oil.
  
• 
  
• Pure: undergoes some processing, such as filtering and refining; usually a blend of refined olive oil and one of the above two categories of virgin olive oil.
  
• 
  
• Extra light: Undergoes considerable processing and only retains a very mild olive flavour.
  
• 
  
• Olive-Pomace: A blend of refined pomace olive oil and possibly some virgin olive oil. It is fit for consumption, but it may not be called olive oil. It is rarely sold in grocery store and used in some exotic cookings in restaurant.
  
• 
  
• Lampante Oil: it is used as fuel in oil-burning in lamps and not to be eaten. it is mostly used in the industrial market.
  

Health Benefits of Olive oil:

The beneficial effects of olive oil are due to its high content of monounsaturated fatty acids and anti-oxidative substances. Most people do quite well with olive oil since it does not upset the critical omega-6 to omega-3 ratio and most of the fatty acids in olive oil are actually and omega-9 oil, which is monounsaturated.

Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL ("Good") levels. No other naturally-produced oil has as large an amount of monounsaturated as olive oil - mainly oleic acid.

Olive oil is very well tolerated by stomach. In fact, Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones and much more naturally than prescribed drugs. Consequently, it lowers the incidenc of gallstone formation.

While all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil contains higher levels of anti oxidants, (vit E and Phenols), because it is lessed processed.

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention.

Medicinal Uses of Olive oil

Olive oil is unlikely to cause allergic reactions, and as such is used in preparations for lipophilic drug ingredients. It does have demulcent properties, and mild laxative properties, acting as a stool softener.

Olive Oil is also a potent blocker of intestinal contractions, and is used to treat excessive Borborygmus. Oleocanthal from olive oil is a no-selective inhibitor of cyclooxygenase (COX) similar to classical non-steroidal anti-inflammatory drugs (NSAIDs) like ibuprofen.

Care for Your Olive Oil



Light and heat are the NO.1 enemy of olive oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

The Health Benefits of Tofu

What is Tofu and How is it made?

Tofu is soybean curd, made from soymilk in much the same way that cheese is made from cow's milk. Most large-scale maufacturers of tofu make their own soymilk, to which they then add an agent to cause coagulation, usually a salt or an acid.

When a coagulant is added to the hot-boiled soymilk, it causes curds (made of protein and fat) to form. The excess liquid is squeezed out and the remaining solid curds are presed into blocks. There are typically three main varieties of tofu. firm, soft and silken.

Firm Tofu

Firm tofu is dense and holds its shape easily. It's best for slicing, stir-frying, marinating and grilling. It has the highest protein, calcium and fat content of all tofu.

Soft Tofu

It is more gelatinous and it works well in soups and as an egg replacer, since its consistency is similar to that of a har-boiled egg-white.

Silken Tofu is curdled in its package and not drained, resulting in a creamy tofu with a high moisture content. Its great for blending and can be used in many recipes that require dairy products.

Benefits of Tofu

1. Cholesterol-free
2. High-quality protein
3. Has essential vitamins and minerals (iron, calcium and magnesium)
4. High in fibre
5. Good for people who are dieting
6. Contains omega-3 fatty acids.
7. Soy protein helps lower blood pressure
8. It has low glycaemic Indexes (GI) compared to other foods.
9. A phytochemicals called isoflavones have been linked to reduced risk of several cancers including colon, breast and prostate.

Eight Important factors

A Healthy body is freedom, a Sick body is a prison - Francis Bacon

To achieve health, there are several factors that we must consider and put into action.
Which are:

1. Nutrition:
 - the benefits of good diet and nutrition will be enhanced when it is complemented with other healthy habits: Clean air, water, sunshine, exercise and a healthy state of mind. By putting all of them into action, living in this earth will almost be felt as living in the heaven.

Food and diet merely will not benefit us in its simple from, we must also consider how, when and our action when we eat.

2. Air:
-we may be able to survive for a few weeks without food; a few days without water, but we will never survive more than three to four minutes without air. Oxygen is needed to 'burn' our food in the cells to produce energy for life.

we must be able to breathe freely, in a clean air of course. The correct breathing posture must be maintained (upright chest) to ease breathing. And remember, when you breathe in a room with a smoker, you also smoke. It is a wise decision to begin our day by taking a deep breath in an open area. Make it a habit to always get the opportunity to go outside to take a breath 
in clean air. Our brain will only function optimally in the state of enough oxygen.

3. Water
- water is a universal dilute. 60% of us is made from water. our kidneys need water to filter our blood and to excrete unwanted materials and toxins from our body, so does our digestive system.

Our skin needs water to keep it supple and tight, our bones need it to maintain its elasticity and hardness. We need water both for our inwards and our outwards. Try to drink at least 6 glasses of milk every day. 2 before breakfast - to clean the mucus that has been accumulated throughout the night while we were sleeping. 2 before lunch and 2 before dinner. Prioritize plain water more than any other drinks.

-water taken from outside proves a great benefits, if not why people go to saunas and hot water springs? in ancient times, hydroteraphy proves to be a  great aid for curing or diminish the effect of sickness. At times, choose to take a bath with epsom salt and try to relax before sleeping.

4. Sunshine

-sunshine! how nice you are..have you ever thought why sun is always associated with smiley face? its because sunshine has the ability to do so. Solar ray is very important to maintain life and health. Sunshine will help our skin to synthesize Vitamin D. The Ultraviolet rays will kill the bacterias on our body. It also acts as a tonic to stimulate our body processes. Can you think why the winter gloomy and depress? its because during that period, there is less sunshine to enjoy with.

-Nevertheless, recently it has been found that excessive exposure to sunshine can lead to many skin conditions - due to the thinning of the ozone layer in our atmosphere. So moderation is the key!

5. Exercise

- Our body is designed to move! immobility will results in muscle wastage and  organ inefficiency.
Try to exercise at least 4 times per week - 40 minutes each session. It will lower the risks of contracting cardiovascular diseases, heart attack, and circulation problems. The best exercise so far is -guess what? - Brisk walking.

6. Rest

A body without rest can be compared to a car that is driven without stop. The end result: Wreckage. The most likely period for someone to get heart attack is between 9 to 12 p.m. on a busy and stressful day -with lost of coffee and tobacco consumption. Why? A body is like a machine-it needs rest.

We must make it a practice to make sure our body gets enough rest. While we are sleeping, our neurons  will by themselves clean all the metabolic toxic accumulated throughout the day. Cells need enough time to recover - minimum 7 hours for adults.

Apart from daily rests, our body also needs periodical rests, weekly and yearly. We must have at least one day per week to rest. The French Revolution do the talking: they tried to make a 10-day working week but it is unsuccessful - why? more and more people getting sick at the end of the 'week'and production dropped drastically. Rest is always a good habit.

7. Stay away from toxins
-Toxins here are caffeine, alcoholic drinks, tobacco and drugs. If having a healthy and energetic mind is our aim, then we must stay away from all this toxins. Artificial stimulants (caffeine, nicotine, alcohol, cocaine etc) will put our body into stress and then will destroy our world and the world itself.

-According to WHO, Health is a state of complete physical, mental and social well-being and not merely the absence of diseaseor infirmity. The usage of drugs initially will cause the consumer to fell healthy, but in the long term the dependence to the substance is greatly enhanced to the point that the consumer will unable to maintain daily life without a heavier 
dose of the particular substance.

8. Good mental condition
- Make it a habit to accept all things calmly: not overly worried about ourselves, not keeping revenge among others and ourselves, smile with confidence when you face problems in life.

It is shown that well-balanced mental habit is a prerequisite towards good health. Do you know that cancer can affect more to those who
are easily angered and stressed? It is not an easy task to achieve a well-balanced state of mental in this rude and harsh world but it is, on the other hand, not unattainable.

- most people seek freedom and refuge in reading the Holy Scriptures, Bibles and enhanced with
prayers and meditation. Confidence and Faith contributes a lot to a good mental state - not only mentally though but physically as well. This occurs because people who believes for a good future  and the confidence and faith in that there is Someone who cares, understand and loves him or her.

- a good mental state and a calm and serene soul will surely enhance our body to function with greater effiency and optimally.