Mediterranean diet to reverse your bad health

Mediterranean diet linked to reduced risk of CVD

wealth of research has documented the link between the Mediterranean diet and better heart health. Providing further evidence of this association, a new study suggests the diet could reduce the risk of cardiovascular disease and death.

Lead author Dr. Nita Forouhi, of the Medical Research Council Epidemiology Unit at the University of Cambridge in the United Kingdom, and colleagues report their findings in the journal BMC Medicine.

Cardiovascular disease (CVD) refers to conditions that affect the heart and blood vessels, including stroke, heart attack, and heart disease.

Heart disease is the leading cause of death for both men and women in the United States, killing around 610,000 people annually. Heart attack affects around 735,000 Americans each year, while around 800,000 people are affected by stroke.

Adopting a healthy diet is considered key for reducing the risk of CVD, and numerous studies have suggested the Mediterranean diet fits the bill.

A study published in the European Heart Journal earlier this year, for example, found older adults who adhered to the Mediterranean diet were at lower risk of heart attack, stroke, and cardiovascular death than those who followed a Western diet.

The Mediterranean diet is typically high in plant-based foods – such as fruits, vegetables, whole grains, and nuts – and low in red meats and unhealthy fats. It also incorporates regular consumption of fish and poultry, and red wine is acceptable in moderation.

For their study, Dr. Forouhi and team set out to investigate how adhering to a Mediterranean diet affects the risk of developing CVD, as well as what proportion of CVD cases and deaths might be prevented in the U.K. as a result of adherence to the diet.

CVD risk up to 16 percent lower with the Mediterranean diet

The team analyzed data from 23,902 healthy adults who were a part of the EPIC-Norfolk Study – a multi-center cohort study of more than 30,000 British adults that mainly looks at the link between diet, lifestyle, and cancer.

As part of the study, participants completed food frequency questionnaires, which the researchers analyzed to determine adherence to the Mediterranean diet. They did so using a 15-point score based on guidelines from the Mediterranean Diet Foundation.

Over an average follow-up period of 12-17 years, the researchers identified 7,606 new cases of CVD among the participants, as well as 1,714 CVD deaths.

Compared with participants with low adherence to the Mediterranean diet, the researchers found that subjects with higher adherence to the diet were 6-16 percent less likely to develop CVD.

Applying their results to the U.K. population, the team estimated that if healthy Britons adhered to the Mediterranean diet, around 3.9 percent of new-onset CVD cases and 12.5 percent of CVD deaths could be prevented.

“If our findings are broadly representative of the overall U.K. population, then we can assume that higher level of adherence to the Mediterranean diet could have significant impact in lowering the cardiovascular disease burden in the U.K.,” notes Dr. Forouhi.

But the researchers say their findings are not just applicable to the U.K.:

“These results add to the pool of evidence on the health benefits of the Mediterranean diet, even in a non-Mediterranean country where an optimal dietary pattern is unknown.

Our findings stimulate future population-based and clinical investigations into the efficacy and effectiveness of adhering to the Mediterranean diet in contemporary, non-Mediterranean populations.”

Learn how the Mediterranean diet could help slow cognitive decline.

Author’s opinion
A Mediterranean diet is a what has helped me regain my health. I decided to focus on this diet for the rest of my life. Through my diet I found that this diet not only gives you a reversal but in bad health but only helps you get a lot of energy.

Heart disease risk linked to genetics

New genetic links for heart disease risk factors identified


Heart healthy living tip


Scientists from the Welcome Trust Sanger Institute and their collaborators have discovered 17 rare human genetic variations associated with risk factors for diseases such as heart disease and diabetes.

Reported in Nature Genetics, the research shows how large scale genomic datasets can be used to help identify potential novel biological targets for studying cardiovascular and other diseases.

Genetics have been implicated in cardiovascular and blood diseases for some time, however as these are complex diseases, it is extremely difficult to find specific genetic causes. In this study, scientists studied the genomes of almost 36,000 healthy people with European ancestry, looking for rare genetic links to 20 known risk factors for disease, such as raised levels of cholesterol or haemoglobin in the blood.

Two previous large-scale projects provided the whole genome sequences needed: the UK10K project – a study of the genetic code of 10,000 people that aims to better understand links between rare genetic variations and disease; and the 1000 genome project. From this data, the scientists created a resource called a dense imputation panel, which is freely accessible to the scientific community. The panel holds so much detail that it can fill in the gaps or ‘impute’ data missing from lower resolution genetic studies.

The level of detail the imputation panel provides enabled the scientists to look at specific disease risk factors, and find 17 new genetic variants. Of these, 16 would have been extremely difficult to find without the imputation panel data.

Professor Nicole Soranzo, joint senior author from the Sanger Institute, said: “The dense imputation panel used in this study allowed us to search for genetic variations that are much less frequent than ever before, but that individually explain a greater genetic risk. As efforts continue to characterise the genetic underpinnings of complex diseases, the methods we have developed in this study are expected to enable the next wave of discoveries of what causes these diseases, and how we might develop new treatments.”

Dr Valentina Iotchkova, first author from the Sanger Institute and the European Bioinformatics Institute said: “This is the first stage of a discovery process that is going to tell us more about the contribution genetics makes to complex human diseases. We looked at where in the genome these 17 new variants lie to see what that could tell us about biology; about the changes they make to the body and how that could make a person more or less susceptible to disease.”

The researchers then applied an analytical technique called fine-mapping to study hundreds of regions of the human genome that contain genetic risk factors for cardiometabolic disease. For 59 regions, they were able to narrow down the most likely genetic causes to small sets of genetic variants. Combining this fine mapping technique with biological data drilled it down even further and provided additional functional insight into the underlying biology.

Dr Paul Auer, joint senior author on the paper from the University of Wisconsin-Milwaukee: “Our study provides a refined method to use the panel alongside other analysis techniques to find rare variants that contribute to complex genetic conditions like heart disease or diabetes. We have also narrowed down the set of potentially causal variants to a small set of variants for further follow up. We focused on cardiometabolic traits but the panel covers the entire human genome so it could be used to glean a deeper understanding of genetic contributions to disease in any part of the human body.”


Author’s input

It is true that diseases from genetics can never be  prevented, but that does not mean they can not be minimized and controlled. that is why one has to take precautions when it comes to eating. If you have a genetic risk for a certain diseases it is good to focus your attention in helping your body operate optimaly. I advice a person to see a doctor to check for any genetic diseases they are in risk of, because remember the more you know about your body the better you are at fighting of any disease that can potentially harm you in the long run.

This article was taken at MNT , please be advised that the article may have been edited to fit in this page.

Sugar is actually an enemy for the heart findings reveal

healthy ling tipSugar and heart disease: The sour side of industry-funded research



While there is a general agreement that sugar intake is bad for heart health, this was not always the case. In the 1960s, when deaths from heart disease in the United States reached a peak, researchers were divided on the primary dietary contributors to the condition: sugar or fat? For years, studies blamed the latter, but recent research suggests the sugar industry may have played a pivotal role in which way the finger was pointing.

Earlier this month, dentist-turned-researcher Dr. Christin Kearns, of the University of California-San Francisco (UCSF), and colleagues reignited the debate over the influence the food industry has over scientific research.

In JAMA Internal Medicine, the team published a report revealing the discovery of a study published in the 1960s that received funding from the Sugar Association – formerly the Sugar Research Foundation (SRF).

The problem? The SRF funding was not disclosed – mandatory conflict of interest disclosure was not introduced until the 1980s – and there is evidence that the researchers of the 50-year-old study were paid to shift the focus away from the harms sugar intake poses for heart health.

The study in question was published in The New England Journal of Medicine on July 27, 1967.

Conducted by three former nutritionists at Harvard Medical School in Boston, MA – Dr. Frederick Stare, Dr. Mark Hegsted, and Dr. Robert B. McGandy, who are now deceased – the research claimed that consumption of dietary fats, rather than sugar, was the primary cause of coronary heart disease (CHD).

The landing of ‘Project 226’

In their report, Dr. Kearns and colleagues reveal the discovery of documents in public archives that show Drs. Stare and Hegsted were paid $6,500 – the equivalent of almost $50,000 today – by the SRF to detract attention away from previous studies linking sugar to CHD.

According to the UCSF researchers, the documents show that in 1964, John Hickson – then president of the SRF – penned a memo suggesting the SRF “embark on a major program” in order to redress “negative attitudes towards sugar,” and one way he proposed doing so was to fund research to “refute our detractors.”

One year later, Hickson commissioned Dr. Hegsted and colleagues to conduct “Project 226” – described by Hickson as “a review article of the several papers which find some special metabolic peril in sucrose.”

Hickson provided Dr. Hegsted with a number of papers, and according to Dr. Kearns and team, the Harvard researchers “heavily criticized” studies that identified a link between sucrose – or table sugar – and coronary heart disease, while disregarding the limitations of studies that associated fat with the condition.

The study’s conclusion? That lowering intake of fat is the only way to keep cholesterol levels low and prevent CHD. This, therefore, would suggest to the general population and policymakers that a high-sugar diet does not play a major role in CHD.

Commenting on their discovery, Dr. Kearns and co-authors say:

“Together with other recent analyses of sugar industry documents, our findings suggest the industry sponsored a research program in the 1960s and 1970s that successfully cast doubt about the hazards of sucrose while promoting fat as the dietary culprit in CHD.”

Speaking to Medical News Today, Dr. Kearns said she was “surprised to learn the SRF began funding heart disease research as early as 1965 – and that their tactics to shift the focus off of sucrose were so sophisticated.”

Marion Nestle, a professor of nutrition and food studies at New York University, who wrote an editorial accompanying Dr. Kearns’ report, told MNT she was “shocked” by the discovery.

“Everyone knew that Fred Stare collected scads of money from food and drug companies and sounded like he worked for the food industry, but Mark Hegsted was another matter,” she said. “I knew him as a scientist committed to finding effective dietary approaches to chronic disease and would never have imagined him working so closely with the sugar industry.”

The continued influence of one biased study

The new revelation demonstrates how the sugar industry skewed the results of one study almost 50 years ago, but how is this relevant today?

That single study is likely to have influenced our diets ever since; the results were used in SRF marketing, and they even helped inform recommendations relating to diet and heart disease, many of which remain.

[A doctor holding a heart]
The sugar industry-funded study is likely to have influenced what we have eaten for decades.

Stanton Glantz, co-author of the UCSF research, explains that the industry-funded study was a major review published in an influential journal, so it “helped shift the emphasis of the discussion away from sugar and onto fat.”

“By doing that, it delayed the development of a scientific consensus on sugar-heart disease for decades,” he adds.

Report co-author Laura Schmidt, of UCSF, notes that saturated fat has been perceived as the main culprit in heart disease for years, but increasingly, light is being shed on the role of sugar.

A study published in the journal Progress in Cardiovascular Diseases earlier this year, for example, presented evidence that added sugar intake might be an even greater contributor to cardiovascular disease than saturated fat.

“After a thorough analysis of the evidence it seems appropriate to recommend dietary guidelines shift focus away from recommendations to reduce saturated fat and towards recommendations to avoid added sugars,” said Dr. James J. DiNicolantonio, of Saint Luke’s Mid America Heart Institute and co-author of the study.

While evidence of sugar’s major role in heart disease is mounting, Schmidt notes that “health policy documents are still inconsistent in citing heart disease risk as a health consequence of added sugars consumption.”

Industry-funded studies remain a problem

Today, researchers are required to disclose any conflicts of interest they may have, including any industry relationships and funding they have received – a regulation that was not in place in the 1960s, and a fact that The Sugar Association use in their defense in response to the UCSF discovery.

“We acknowledge that the Sugar Research Foundation should have exercised greater transparency in all of its research activities, however, when the studies in question were published, funding disclosures and transparency standards were not the norm they are today,” the organization comments.

[Money wrapped in a stethoscope]
In some cases, such as with drug development, industry-funded research is beneficial.

But has the introduction of transparency standards in the 1980s reduced how much influence industries have over scientific research? It seems not.

Take the tobacco industry, for example. In a study published in the journal Circulation in 2007, Glantz and colleagues combed through millions of tobacco industry documents, many of which revealed how the tobacco industry funded studies in the 1990s to play down the harms of secondhand smoke exposure, in an attempt to stave off smoke-free laws.

In relation to the food industry, just last year, the New York Times revealed that Coca-Cola was funding the development of a nonprofit organization called Global Energy Balance Network (GEBN).

While GEBN claimed its aim was to conduct research into the causes of obesity, the organization widely claimed that it is lack of exercise, rather than an unhealthy diet, that causes weight gain.

“Most of the focus in the popular media and in the scientific press is that they’re eating too much, eating too much, eating too much, blaming fast food, blaming sugary drinks and so on. And there’s really virtually no compelling evidence that that in fact is the cause,” Steven N. Blair, a member GEBN’s executive committee said in a promotional video.

“Those of us interested in science, public health, medicine, we have to learn how to get the right information out there.”

On this occasion, it seems the proposal that an unhealthy diet is not a cause of obesity – a claim backed by a soft drink giant – was shunned by healthcare professionals and the general public alike; in November 2015, GEBN ceased operation.

Still, industry-funded research continues – but why? Can it ever be beneficial?


Industry-funded research should be interpreted with caution

One area of research that does benefit from industry funding is drug development.

While grants from government organizations and charities enable some drug trials to go ahead, in the U.S., the bulk of funding comes from the pharmaceutical industry, with more than $30 billion a year spent on drug development.

Without pharmaceutical industry funding, many of the drugs we use today for common illnesses may not have been discovered. But that is not to say such funding isn’t problematic; it can result in bias, with numerous studies showing that trials funded by the pharmaceutical industry are more likely to support the interest of the sponsor.

And according to Nestle, this type of bias is very much present in research funded by the food industry.

“In my casual year-long collection of 168 industry-funded studies, I found 12 with results that did not favor the sponsor’s interest. Systematic studies come out with slightly higher percentages of unfavorable studies,” Nestle told MNT.

“The science is usually done pretty well; it’s the research question and the interpretation that seem most influenced. Research shows that investigators who take industry funding are unaware of the influence and bias their science inadvertently. This makes the problem exceptionally difficult to deal with.”

Marion Nestle

Is there anything that can be done to reduce the effects of bias from food industry-funded research?

According to Dr. Kearns and colleagues, their recent discovery suggests policymakers should “consider giving less weight to food industry-funded studies and include mechanistic and animal studies, as well as studies appraising the effect of added sugars on multiple CHD biomarkers and disease development.”

In her editorial, Nestle says the results emphasize that caution should be applied when interpreting the results of research funded by the food industry.

“May it serve as a warning not only to policymakers, but also to researchers, clinicians, peer reviewers, journal editors, and journalists of the need to consider the harm to scientific credibility and public health when dealing with studies funded by food companies with vested interests in the results,” she adds, “and to find better ways to fund such studies and to prevent, disclose and manage potentially conflicted interests.”

It is evident that the recent discovery of the sugar industry’s role in heart disease research has left a bitter taste in the mouths of nutritionists, policymakers, and the general public. Whether it has the ability to change approaches to food industry-funded research, however, remains to be seen.

This study proves that it is not too important to take full advice about health from so called health officials as they may have biased or have limited experience. In my case I had the exact same problem; when I had my pain near to heart the doctors keep saying continue eating the food you are eating (red meat and eggs), but whenever I had it I experienced the same sharp pain near the heart. After going from doctor to doctor and being told the same advice I then realized that I should start being aware of what my body is reacting too. After doing that for years it changed my life. So in essence most of the time listen to your body upon consumption.

The South American health magic foods

Are you from south Africa and looking to obtaining optimal healthy? well here is just what you looking for

South American Superfoods

Superfoods for healthy living


Check out the hottest health-boosting foods from across the pond…

Oh, our beloved superfoods.  In recent years they’ve become staples on supermarket shelves and our plates, hailed for their ability to pack a mean nutritional punch in our diet.

With superfood royalty quinoa and maca originating from South America – foods that David Wolfe, nutrition writer and spokesperson for NutriBullet, describes as ‘the food and medicine of the future’ – we decided to take a look into what else this beautiful continent has to offer. 

The verdict? Quite a lot. There’s an abundance of fruits, nuts, seeds and grains quietly growing away across the pond. And their seemingly small size belies their colossal nutritional properties. Chia seeds and spirulina are so 2015! It’s time to discover the newest superfoods…

Purple corn

Grown in the high mountains of Peru, purple corn can be purchased as a flour, cornmeal, kernels and even popcorn. So what’s with the colour? ‘The purple colour is its anthocyanin content, a very powerful antioxidant,’ explains Laura Wilson, nutritionist and author of The Alkaline 5 Diet. ‘Anthocyanins are plant pigments that are beneficial to the body and
are the reason why dark berries are held in such high regard,’ adds Shona Wilkinson, head nutritionist at NutriCentre. Such a high antioxidant content makes this superfood a great alternative to its yellow counterpart. Shona explains: ‘Purple corn can be eaten and processed in the exact same way as yellow corn; as a vegetable, a grain or a flour.’

Maiz Morado Purple Corn, £4.25,


Originating from Peru, this fruit makes a great alternative sweetener and has been used throughout history for this very purpose. It has an impressive nutrition profile. ‘Lucuma contains a considerable amount of potassium, sodium, calcium, magnesium and phosphorus,’ explains Laura. ‘Its creamy texture makes it the perfect substitute for dairy products and it’s said to be the most popular ice cream flavour in Peru.’

Bodyme Organic Lucuma, £3.99,


Amaranth originates from South America (and India), and there’s no denying that this one is a nutritional powerhouse. It’s high in protein, and ‘one cup of uncooked amaranth has 31 per cent of the RDA for calcium, 14 per cent for vitamin C, and a whopping 82 per cent for iron,’ explains Laura. So what is it? Often referred to as ‘mini-quinoa’, amaranth is a grain-like seed that can be used in a number of ways. ‘It has the benefit of being free from gluten, so is a nutritious alternative for those who do not wish to consume gluten grains,’ says Shona. Either use as an alternative to quinoa, in a flour form for baking or in sauces to thicken. Or, try Laura’s idea: ‘You can make a lovely porridge with amaranth seeds, which is a traditional breakfast in India, Peru, Mexico, and Nepal.’ Yum!

Holland & Barrett Amaranth Advantage, £1.59, Holland & Barrett


‘Pichuberry, also called physalis or golden gooseberry, is a small orange berry that is native to Peru, Colombia and Ecuador,’ explains Shona. The fruit’s main pull is its high level of vitamins – not easy to come by in an everyday Western diet. In Peru they’re considered anti-diabetic as they help reduce blood sugar. Laura adds: ‘The pichuberry
contains vitamins D and B12, so is great for vegans and people who don’t get a lot of sunlight.’ The fruit also contains vitamin C (20 times more than an orange!) and iron. ‘The vitamin C helps with the absorption of iron – a perfect couple,’
Shona says. Eat them raw to preserve their vitamin C content.

Goldenberries (Organic Pichuberries), £13.75,

Sacha inchi

‘Sacha inchi, also known as incha nuts, are seeds native to the Peruvian and Amazon rainforests,’ says Shona. ‘They have been eaten by natives for more than 3,000 years and are a nutritious food.’ But why are they so good? ‘They’re rich in protein, omega-3, -6 and -9 essential fatty acids, alpha tocopherol, vitamin E, vitamin A and fibre,’ explains Laura. ‘They’re reportedly very good for promoting weight loss, lowering cholesterol and managing heart disease and diabetes.’ Their nutty taste means they’re delicious when roasted or can be ground and added to smoothies and desserts. Failing that, use the seed’s oil or simply add the whole seeds to salads.

Sacha Inchi oil, £10.43, 

Camu camu

Camu camu is a fruit that grows in the rainforests of Peru and Brazil. ‘It’s rich in vitamin C and flavonoids, which neutralise harmful free radicals and help with collagen formation,’ says Laura. ‘It’s also rich in polyphenols that decrease the risk of heart attack and stroke, and protect the skin from sun damage.’ Camu camu powder tastes slightly similar to oranges, making it perfect to add to breakfasts, desserts and smoothies. ‘Compared with oranges, camu camu provides 30-50 times more vitamin C, 10 times more iron, three times more niacin, twice as much riboflavin, and 50 per cent more phosphorus,’ explains Laura

The sources of thise article was from Women’s fitness

2016 healthy tips

Latest healthy living tips that can save your life

Healthy living

Below is a PDF, from the Academy of Nutrition and Diet, with the latest tips to ensure your health is at it’s optimal level in 2016 and further. I find out thse tips are great because they are not restricting you from eating what you eating and what you are doing in your health but rather they give you advice for reducing the intake of some food.

               PDF BELOW

tips for health



Do we all have cold sores?

There is more to cold sores than we think an article reveals:

Healthy living cold sore tip

Genital herpes: Can you get it during oral sex with someone who gets cold sores?

Ask anyone who gets cold sores and they’ll tell you how unpleasant these little sores and blisters can be.

Key points

Key points:

  • The same virus that causes cold sores can also cause genital herpes and it can happen even if there are no symptoms
  • Previously HSV type 1 was common near the mouth and HSV type 2 mostly affected the genitals
  • But HSV type 1 is now also common near the genitals

Cold sores, which usually appear on your lips or the skin around your mouth, are also known as oral herpes and are caused by the herpes simplex virus (HSV). This virus is also responsible for blisters and sores in the genital area, known as genital herpes.

So if you have cold sores, is it possible to give your partner genital herpes?

Unfortunately, the short answer is yes, according to sexual health physician Terri Foran.

To understand why — the first thing you need to know is that there are two types of HSV. In the past, HSV type 1 (HSV-1) was most commonly seen on the lips (usually as cold sores), while HSV type 2 (HSV-2) preferred the genital area.

However, in recent years doctors have seen more cases of genital herpes caused by HSV-1.

If you have oral HSV-1 and your partner doesn’t, you can spread it through any type of sexual contact where the mouth comes into contact with their mouth or their genitals — and sometimes the buttocks and legs as well. This explains why some people have the same type of herpes on both their lips and their genitals.

More alarmingly, Dr Foran said you don’t even need to have any outward sign of cold sores to spread the virus. Perfectly normal looking skin can still shed lots of viral particles — sometimes even more than when the blisters are actually present.

Who gets herpes?

Lots of people have cold sores, and lots of people have oral sex — so why don’t more of us get genital herpes?

The reason is because during childhood, most of us (perhaps 80 per cent) are exposed to type 1 of the herpes virus, Dr Foran said.

“Some people never have any symptoms [and] become completely immune. In others, the virus quietly hangs around in the spinal nerves, only to erupt months or years later,” she said.

It’s also important to know that only 1 to 2 per cent of the population actually get the typical oral blisters that most of us would call cold sores.

The good news is, often people who have already been exposed to oral HSV-1 in the past, build up an immunity which stops them getting type 1 genitally.

“Unfortunately they can still pick up HSV-2,” Dr Foran said. “Thankfully whether you have type 1 or type 2 genital herpes, it tends to be less severe and less frequent over time and that means you are less likely to infect a partner.”

Although exposure to HSV-1 during childhood is common, Dr Foran said there was evidence that in the last 20 years, exposure rates had dropped. There are lots of theories as to why, including a change in hygiene practices and maybe less chance of exposure with smaller family groups.

But what this means is that now nearly 80 per cent of genital herpes diagnosed in those under 20 turns out to be HSV-1 — presumably spread through oral sex.

“And we are also seeing more genital HSV-1 even in older age groups,” Dr Foran said.

Interestingly, the first attack of genital HSV-1 is usually more severe than genital HSV-2, but it comes back much less often.

How can you protect yourself?

If one of you gets cold sores and the other doesn’t (or isn’t sure), what steps can you take to protect each other?

Unfortunately, most people spread the HSV-1 virus to a partner, infecting their lips, genitals or both, simply because they have no symptoms themselves and therefore no idea that they carry the infection.

For those who do get symptoms, there may be tell-tale signs like redness, tingling and itching even before the blisters actually erupt.

“From these early symptoms and until the blisters are completely healed, it is important to give oral sex a miss, or to use a condom or a latex dental dam (for women) to protect your partner during oral sex,” Dr Foran said.

And if you don’t have a dam, Dr Foran said, you can cut the end off a condom and cut up the middle to give you a sheet of latex that you can use as a do-it-yourself dam.

“The flavoured ones taste much better!” she said.

If frequent cold sores are a problem, there are now effective treatments available for controlling the symptoms.

“Some of these can actually stop an attack in its tracks if taken early enough,” Dr Foran said.

But unfortunately, there is no evidence that the use of these treatments lessens the risk of spreading the virus to a partner — and there is no cure yet for either type of HSV, though scientists are hard at work on a vaccine.

Putting it into perspective

According to Dr Foran, many of us carry HSV on the lips or the genitals without ever knowing it — and without ever passing it on to anyone else.

“But there is still a lot of confusion about this virus and many people are unaware that the same virus that causes cold sores can cause genital herpes as well,” she said.

“It just goes to show that safer sex is still important — and that goes for oral sex as well.”

The sources of this article was taken from ABC health and wellbeing click here for the sources


It is obvious that the cold sore symptoms are unseen it is vital to work on foods and activies that will lessen the effect of the sores. This in my opnion will ensure that even if who already have contracted the cold sore it doesn’t become a major problem upon you being sick. REMEMBER THE SAYING “PREVENTION IS BETTER THAN CURE”. All in all your health should always be at a top level. I have compiled a lists of foods to keep you at an optimal health level in fighting the cold sores as well as natural healthy ways and healthy tips to lessen these effects:

Vitamin C rich food: Lemons, oranges, broccoli, spinach, red berry, tomato

Vitamin E rich food: Nuts and avocado

Natural lifestyle ways: Once it starts developing do not disturb it, discontinue kissing (Yep, I know) as this will spread the virus easily during this period.

I hope these healthy living tips for controlling your cold sores will be beneficial to you.


Secrets of water as a diet tool

Did you know water can be the best diet you have ever had?

healthy life

Check out the following recent study by Sharita forrest at the Illinois University:

For people who want to control their weight or reduce their intakes of sugar, sodium and saturated fat, tap water may be what the doctor ordered.

A new study that examined the dietary habits of more than 18,300 U.S. adults found the majority of people who increased their consumption of plain water – tap water or from a cooler, drinking fountain or bottle – by 1 percent reduced their total daily calorie intake as well as their consumption of saturated fat, sugar, sodium and cholesterol.

People who increased their consumption of water by one, two or three cups daily decreased their total energy intake by 68 to 205 calories daily and their sodium intake by 78 to 235 milligrams, according to a paper by University of Illinois kinesiology and community health professor Ruopeng An. They also consumed 5 grams to nearly 18 grams less sugar and decreased their cholesterol consumption by 7 to 21 milligrams daily.

“The impact of plain water intake on diet was similar across race/ethnicity, education and income levels and body weight status,” An said. “This finding indicates that it might be sufficient to design and deliver universal nutrition interventions and education campaigns that promote plain water consumption in replacement of beverages with calories in diverse population subgroups without profound concerns about message and strategy customization.”

An examined data from four waves (2005-12) of the National Health and Nutrition Examination Survey, conducted by the National Center for Health Statistics. Participants were asked to recall everything they ate or drank over the course of two days that were three to 10 days apart.

An calculated the amount of plain water each person consumed as a percentage of their daily dietary water intake from food and beverages combined. Beverages such as unsweetened black tea, herbal tea and coffee were not counted as sources of plain water, but their water content was included in An’s calculations of participants’ total dietary water consumption.

On average, participants consumed about 4.2 cups of plain water on a daily basis, accounting for slightly more than 30 percent of their total dietary water intake. Participants’ average calorie intake was 2,157 calories, including 125 calories from sugar-sweetened beverages and 432 calories from discretionary foods, which are low-nutrition, calorie-dense foods such as desserts, pastries and snack mixes that add variety to but are not necessary for a healthy diet.

A small but statistically significant 1 percent increase in participants’ daily consumption of plain water was associated with an 8.6-calorie decrease in daily energy intake, as well as slight reductions in participants’ intake of sugar-sweetened beverages and discretionary foods along with their consumption of fat, sugar, sodium and cholesterol.

While An found that the decreases were greater among men and among young and middle-aged adults, he suggested they could have been associated with these groups’ higher daily calorie intakes.

The study was published in the Journal of Human Nutrition and Dietetics


Looking back at my life this publication validates that adding something natural into your body can have a powerful effect. This water technique is also what I use when I am curbing myself from indulging in sodas. I have found that once you convince your body to drink what instead of soda or juice the body immediately gets full and the craving is stopped. The end results is the quenching of your thirst and a healthier body. The amazing thing about water is the fact that you quench your thirst utterly and in a natural way. However if you constantly opt for sodas and the like that ends up compromising your health and may lead to other effects such as kidney damage. This I observed this in my journey towards being health conscious that whenever I had not been drinking plenty of what my kidney starts getting sore.

is the E-cigarette becoming a cue for smoking addition?

A recent study in the BMJ (British Medical Journal) recently revealed a link to the E-cigarette in decreasing the smoking rates in England.

prevent addictions, health tip

The following is a passage from the BMJ about the E-cigarette:
“There has been concern that the increase in population use of electronic cigarettes (e-cigarettes) could be undermining quitting activities. If this is true, then e-cigarettes could have a negative effect on public health, even if they might increase the chances of success for an individual smoker using them in a given quit attempt. England is a country with a relatively liberal regulatory framework for e-cigarettes and has seen a considerable growth in their use. It also has unique time series data to be able to estimate changes over time in key quitting activities as a function of changes in prevalence of e-cigarette use while adjusting for other potential confounding variables. This study used data from England to address the concerns that have been raised.

One source of concern about the potential impact of e-cigarettes on quitting activity arises from a fall in the use of licensed treatments and behavioural support programmes in England to stop smoking. This may be a result of smokers using e-cigarettes instead. However, the decrease could also be due to other factors or a secular trend unconnected to the rise in e-cigarette use. In a related study, we found that the increase in population rates of e-cigarette use while smoking was probably not responsible for a decline in use of nicotine replacement therapy (NRT) for smoking reduction.”
From this passage it is clear the E-ciggarrete antidote is still unclear as many factors still are variables which haven’t been dealt with. This passage also points out that the E-ciggarrette is likely to increase in England due to their regulations that are put in place prevent natural activities to support addicts.
To read the full research about the E-cigarette click here

secrets of eating healthy VERY CHEAP

Most people think eating healthy involves expensive. I have always had the same belief when I started my journey to healthy living. Overtime I discovered it is not expensive it is actually but the way you structure it will make it cheap. Here are some of the tips from Dr OZ about how to attain a cheap healthy diet.

Although I do share the same sentiments as he does but what I have seen in my life is that they way to a inexpensive health diet is about buying veggies and fruits in bulk and using that mostly to make your food. Not only will that decrease your expenses but it will also ensure you constantly have more greens in your diet involuntary.