5 FOODS TO REV UP YOUR METABOLISM

5 FOODS TO REV UP YOUR METABOLISM

By JJ Virgin (Mind Body Green)

The problem with many diets is that they focus on what you shouldn’t have instead of on what you should have!

“I felt like they were telling me everything I couldn’t have, which left me completely deprived,” my friend confessed, recalling a particular diet she’d adamantly adhered to until finally she got frustrated with all those restrictions.

Instead, think about it this way: before you dump sugary, highly reactive foods that stall fat loss and leave you feeling lousy, fuel up on healthy, crave-busters that edge out bad foods and keep you from feeling hungry and reaching for the junk.

You know, the usual appetite-curbing add-ons like lean protein, fiber-rich veggies, and green tea. these work great. But I’ve also picked up some unique, off-the-beaten-path ones that rev up your metabolism so you blast more fat. Best of all, they taste good and become easy to incorporate into your diet.

Add these five things to your diet and see if they don’t become your needle movers for easy, lasting fat loss:

1. Lemon Juice

You may have heard of having hot water with lemon in the morning to support good digestion. I did this when I lived in Japan years ago.

Turns out, a few tablespoons of lemon juice just before or during a meal may also help lower your blood sugar response from that meal. You might also have a glass of sparkling water with lemon juice during your meal or squeeze on some lemon onto your salad or your fish.

2. Cinnamon

What’s not to love about this delicious spice that helps balance blood sugar and improve insulin sensitivity?

Cinnamon also tastes so darn good and helps curb your sweet tooth.

3. Kefir

Speaking of a sweet tooth kefir, or other sour cultured foods, can help zap sugar cravings. The sour taste of cultured or fermented foods kills your sweet tooth and feeds the good bacteria in your gut.

Too much bad gut flora means you can extract more calories from the foods you eat and store them as fat. Not cool! My favorite kefir is made form coconut water (this is available in many health food stores). You can also shop online for culture starter kits to make your own!

4. Cayenne Pepper

Cayenne can help you burn more calories and curb hunger. You can also get the same effect with some hot sauce or hot peppers.

One of my favorite drinks is blending raw chocolate powder with avocado, coconut milk, and a quarter-teaspoon cayenne pepper (you can always increase the amount of cayenne per your personal taste, but a little goes a long way). Cayenne can really provide that get-up-and-go morning kick!

5. Coconut Oil & Coconut Milk

Coconut oil and milk remain kitchen staples for everything from cooking to shakes. Both the oil and milk are antiviral and antibacterial, making them perfect to keep that good balance of good bacterial in your gut.

I’m always on the hunt for healthy little-known add-ons that increase your metabolism while ditching those excess pounds. What food, drink, or ingredient have you found keeps you a little fuller or otherwise helps you burn fat? Share your “secret” below.

Note From Rhonda: Water is by far…the biggest piece of the health puzzle (75%). Drinking Kangen alkaline, high antioxidant, micro clustered water will help create the environment your body needs for optimum health. When your body is too acidic, it will draw fat to surround your organs to protect them from the acidic environment. As your body becomes more alkaline, it will release fat and you’ll lose weight. To learn more, request a FREE eBook at www.usakangenwater.net

Dr. Warburg Won The Nobel Prize For Discovering Root Cause Of Cancer

Dr. Warburg Won The Nobel Prize For Discovering Root Cause Of Cancer

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If Dr. Otto Warburg won the Nobel Prize in 1931 for proving that cancer thrives in an acidic, low oxygen environment…wouldn’t it make sense that cancer won’t thrive in and alkaline, high oxygen environment? Time for America to wake up!!! Cancer is a MULTI-BILLION dollar business. Why would they find a cure? And did you know the CEO of the American Cancer Society ranks #2 on “The Most Insanely Overpaid Non-Profit CEO’s”? 2. John Seffrin, CEO, American Cancer Society, Atlanta, GA – $2.1 million. I’ll get off my soap box now…just REALLY tired of seeing pink ribbons and posts about needing to find a cure. Dr. Otto Warburg won a Nobel Prize…that’s a pretty big deal in my opinion. Acidic = Sick & Alkaline = Health. It’s so obvious but it’s not part of the big “money wheel”.

Note: Your body is 75% water therefore, the easiest way to raise the pH of your body is with Kangen Alkaline Water. To learn more get your FREE eBook at www.usakangenwater.net

Got Water? Got Disease?

Got Water? Got Disease?

DISEASE-CAUSING ORGANISMS IN U.S. DRINKING WATER

Water is the building block of life and tops the list of our “basic needs”, yet, water is the ideal breeding ground for a large variety of disease causing organisms. It’s scary that millions don’t have access to clean drinking water and are dying every year from water contamination. It’s an issue on a global scale as well as here in the US. issue. The fact is, all of us who rely on municipal water systems to supply us our water are drinking hazardous contaminates every day; in levels that could be hazardous to our health.

In general, there are 5 types of organisms found in our water which are potential disease-producers:

Bacteria
Protozoa
Worms
Viruses
Fungi

Outbreaks of disease from drinking water do occur and can lead to serious acute, chronic, or sometimes fatal health consequences. The presence of certain organisms of these various types can lead to adverse health effects, including gastrointestinal illness, reproductive problems, and neurological disorders; such as typhoid fever, dysentery, cholera, jaundice, hepatitis, giardiasis, undulant fever and tularemia, as well as other diseases which spread through drinking unsafe water.1

Water piped into the home must be potable and completely free of disease organisms; and to be considered potable, municipal drinking water sources require appropriate treatment to remove disease-causing contaminants. However, inadequate, interrupted, or intermittent municipal water treatment has repeatedly been associated with waterborne disease outbreaks.

Contamination of drinking water supplies can occur in the source water as well as in the distribution system after water treatment has already occurred. There are many sources of water contamination, including naturally occurring sources, surface drainage, and sewer overflows or wastewater releases.2

Top 10 Outbreaks in Public Water Systems2
Giardia
Legionella
Norovirus
Shigella
Campylobacter
Copper
Salmonella
Hepatitis A
Cryptosporidium
E. coli, excess fluoride (tie)

Studies indicate that 10.7 M infections/yr and 5.4 M illnesses/yr occur in populations served by community groundwater systems; 2.2 M infections/yr and 1.1 M illnesses/yr occur in noncommunity groundwater systems; and 26.0 M infections/yr and 13.0 M illnesses/yr occur in municipal surface water systems. The total estimated number of waterborne illnesses/yr in the U.S. is therefore estimated to be 19.5 M/yr.3

Furthermore, a recent study, which appeared in Environmental Science & Technology showed, of 68 water taps that scientists sampled across the United States, 47 percent harbored traces of Legionella pneumophila. The bacterium causes Legionnaires’ disease, a severe form of pneumonia and flulike Pontiac fever — collectively referred to as legionellosis. This study is one of the first to chart the national prevalence of L. pneumophila in water taps.4

Water purification applied at the point-of-use (POU) can be effective for limiting the effects of source water contamination, treatment plant inadequacies, and minor intrusions in the distribution system. POU water treatment devices are recommended by the CDC and USEPA as one treatment option for reducing risks of infectious agents transmitted by drinking water.3

1. http://www.freedrinkingwater.com/water-education2/81-disease-organisms.htm

2. http://www.cdc.gov/healthywater/drinking/public/water_diseases.html

3. http://www.ncbi.nlm.nih.gov/pubmed/18020305

4. https://www.sciencenews.org/article/legionnaires%E2%80%99-disease-bacteria-lurk-tap-water

Note From Rhonda: The absolute best thing you can do is filter and ionize your water in your own home. We use a Kangen Water machine. Kangen Water machines are a medical grade ionizer in Japan where they’ve been manufactured for 40 years. To learn more, request a FREE eBook at www.usakangenwater.net

Apple Cider Vinegar – The Wonder ‘Drug’ of Yesterday and Today

Apple Cider Vinegar – The Wonder ‘Drug’ of Yesterday and Today

What is Apple Cider Vinegar?

Apple Cider Vinegar (ACV) is an effective natural bacteria-fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body. 

Natural Apple Cider Vinegar is made by crushing fresh, organically grown apples and allowing them to mature in wooden barrels. This boosts the natural fermentation qualities of the crushed apples, which differs from the refined and distilled vinegars found in supermarkets. When the vinegar is mature, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for making more Apple Cider Vinegar.

Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have due to over-processing, over-heating, and filtration. For this reason, it is recommended that you purchase only unpasteurized Apple Cider Vinegar, with an ideal acidity (pH) level of 5 to 7, this health drink is a natural probiotic.

What are the Benefits of Apple Cider Vinegar?

Natural Apple Cider Vinegar is a wonderful natural cure for a number of ailments which usually require antibiotics and other medications that have a number of side effects. In particular, Apple Cider Vinegar has been known to:

  • Reduce sinus infections and sore throats
  • Balance high cholesterol
  • Cure skin conditions such as acne
  • Protect against food poisoning
  • Fight allergies in both humans and animals
  • Prevent muscle fatigue after exercise
  • Strengthen the immune system
  • Increase stamina
  • Increase metabolism which promotes weight loss
  • Improve digestion and cure constipation
  • Alleviate symptoms of arthritis and gout
  • Prevents bladder stones and urinary tract infections

Uses of Apple Cider Vinegar:

General Health Problems:

Weight Loss

The use of apple cider vinegar as a home remedy for weight loss is centuries old. D.C. Jarvis, M.D maintained that an overweight person could lose weight gradually by taking 2 teaspoons of ACV in a glass of water before meals.

Bad Breath

Due to its anticeptic properties, Apple Cider Vinegar makes a wonderful remedy for bad breath or halitosis. Simply add 2 teaspoons of ACV into a cup of water and gargle the mixture in your mouth for 10 seconds at a time and spit the solution out. Repeat until the cup is empty.

Body Odor

Apple Cider Vinegar is an effective body odor remedy, since it can help adjust the skin’s pH level which helps to eliminate odor-causing bacteria. For armpit odor, simply wipe them once each morning with undiluted apple cider vinegar (using a cotton ball). For foot odor, fill a pan with warm water and add 1/3 cup of ACV, then let your feet soak in this mixture for 15 minutes once per week.

Skin Problems and Infections:

Acne

Apple Cider Vinegar is a natural cure for acne. Apply a solution of apple cider vinegar and water (2 tablespoons to 1 eight ounce glass of water) with a cotton ball several times a day. This will help reduce infection and dry out inflammation.

Age Spots

Apple Cider Vinegar contains sulfur that fights the effects of aging, which makes it suitable for treating age spots. Apply daily, to these darkened areas of the skin, a solution containing 2 teaspoons of apple cider vinegar and 1 teaspoon of onion juice. According to this home remedy, the spots should begin to fade within 2 weeks.

Cellulite

Many women have found that Apple Cider Vinegar can help reduce the appearance of cellulite.

Yeast Infection

Apple Cider Vinegar has been found to be an effective treatment for yeast infections.

Stomach Problems:

Heartburn

This usually occurs after eating, sometimes up to two hours later. This very unpleasant feeling can be alleviated by taking 2 TBS Apple Cider Vinegar in 8 OZ of water, taken three times a day before meals.

Constipation

Apple Cider Vinegar is frequently used as a natural cure for constipation.

Diarrhea

There are various causes for diarrhea, and although it should not be left untreated, it is often a natural way for the body to rid itself of harmful compounds and ingested materials. Apple Cider Vinegar is a fantastic natural remedy for diarrhea since the high pectin concentration acts as a protective coating which soothes the irritated lining of the colon. A suggestion is to add 2 tablespoons of Apple Cider Vinegar to a large glass of water, and drink this 3 times daily while the symptoms persist.

Major Illnesses:

Diabetes

Apple Cider Vinegar may help to control high blood sugar levels, which is why it is often used as a natural treatment for Diabetes.

How to take it?

For daily maintenance, weight loss and pH balancing:

  • 2 teaspoons in 8 oz of water 3x a day (taken before your meals)


For treating an acute condition like acid reflux, cough, bronchitis, or sore throat:

  • 2 Tablespoons in 8 oz of water 3x a day (taken before your meals) .


To help with the taste you can always add a teaspoon of raw honey.

Tell us in the comments below how you use apple cider vinegar.

Note from Rhonda: Another one of the very best things you can do for your health is to drink Kangen Water.  Your body is 75% water!!!  Fixing this one HUGE piece of the health puzzle will have a bigger impact on your health than anything else you could do.  Get your FREE eBook at www.usakangenwater.net

 

Maple Syrup Does Far More For Your Health Than Just Sweeten Your Food

Maple Syrup Does Far More For Your Health Than Just Sweeten Your Food

April 9, 2014 by KAREN FOSTER

Maple syrup is one of the many wonders of the world and far more than a simple sweetener. Maple syrup is not only rich in essential nutrients such manganese as well as zinc, but 34 new beneficial compounds discovered just a few years ago have been confirmed to play a key role in human health.

The process of making maple syrup is an age-old tradition of the North American Indians, who used it both as a food and as a medicine. They would make incisions into trees with their tomahawks and use birch barks to collect the sap. The sap would be condensed into syrup by evaporating the excess water using one of two methods: plunging hot stones into the sap or the nightly freezing of the sap, following by the morning removal of the frozen water layer.

When the settlers came to North America, they were fascinated by this traditional process and in awe of the delicious, natural sweetener it produced. They developed other methods to reduce the syrup, using iron drill bits to tap the trees and then boiling the sap in the metal kettles in which it was collected.

Maple syrup was the main sweetener used by the colonists since sugar from the West Indies was highly taxed and very expensive. Eventually, inferior forms of sugar with no nutritional value became cheaper to produce, it began to replace maple syrup as a relied upon sweetener. In fact, maple syrup production is approximately one-fifth of what it was in the beginning of the 20th century.

Health Potential 

Maple syrup was known to have naturally occurring minerals, such as zinc, thiamine, and calcium. Seeram was enlisted to study the plant’s antioxidants, known to exist in plant structures such as the leaves and the bark, and found 13 that were not previously known to be in the syrup. Several of those had anti-cancer, anti-bacterial, and anti-diabetic properties.

A previous study published in the Journal of Clinical Nutrition in 2007 found that maple syrup contains polyphenols such as abscisic acid (ABA) which is thought to stimulate insulin release through pancreatic cells very much the same way berries increase sensitivity of the fat cells to insulin, which makes the syrup beneficial for those with metabolic syndrome and diabetes.

These discoveries of new molecules from nature can also provide chemists with leads that could prompt synthesis of medications that could be used to fight fatal diseases, said University of Rhode Island researcher Navindra Seeram.

“I continue to say that nature is the best chemist, and that maple syrup is becoming a champion food when it comes to the number and variety of beneficial compounds found in it,” Seeram said. “It’s important to note that in our laboratory research we found that several of these compounds possess anti-oxidant and anti-inflammatory properties, which have been shown to fight cancer, diabetes and bacterial illnesses.”

As part of his diabetes research, Seeram has collaborated with Chong Lee, professor of nutrition and food sciences in URI’s College of the Environment and Life Sciences. The scientists have found that maple syrup phenolics, the beneficial anti-oxidant compounds, inhibit two carbohydrate hydrolyzing enzymes that are relevant to Type 2 diabetes management.

Enhances Liver Function 

The pilot study, conducted by Dr. Keiko Abe of the University of Tokyo’s Graduate School of Agricultural and Life Sciences, showed that healthy laboratory rats fed a diet in which some of the carbohydrate was replaced with pure maple syrup from Canada, yielded significantly better results in liver function tests than the control groups fed a diet with a syrup mix containing a similar sugar content as maple syrup.

“It is important to understand the factors leading to impaired liver function — our lifestyle choices including poor diet, stress and lack of exercise, as well as exposure to environmental pollutants that produce tissue-damaging free radicals,” says Dr. Melissa Palmer, clinical professor and medical director of hepatology at New York University Plainview. “The preliminary results of this research are encouraging and emphasize the importance of choosing a healthy diet to help counteract the lifestyle and environmental factors that may impact liver function, even our choice of a sweetener. In addition to Dr. Abe’s recent findings, published research suggests that pure maple syrup may prove to be a better choice of sweetener because it was found to be rich in polyphenolic antioxidants and contains vitamins and minerals,” notes Palmer.

Where Is The Best Maple Syrup In The World?

The province of Quebec, Canada is known to produce the highest quality maple syrup in the world. With optimal soil pH and the perfect combination of cold freezing night and warm days, Quebec’s trees are hard at work every winter producing sap which flows beautifully from the trees. Quebec is also largest producer with over 8 million gallons harvested annually.

“Producers, transformers and partners of the Canadian maple industry believe that investing in maple syrup knowledge and innovation will bring the products to another level in a few years,” said Serge Beaulieu, president of the Federation of Quebec Maple Syrup Producers and member of the Canadian Maple Industry Advisory Committee.

“Quebec Maple Syrup Producers are especially proud to be leading this long-term innovative strategy on behalf of the Canadian industry and with the talented scientists of the Canadian Maple Innovation Network.”

- The clear sap from the maple tree begins at about 1.5% sugar. Once it is evaporated to a thick syrup, the content is around 62%. Compare that to “pancake syrup”, which is 100% sugar.
- Syrups are graded A, B, or Commercial. They also come in three colors: light amber, medium amber, and dark amber. Grade A, the lightest in color, is culled at the start of the season. Grade B comes as the weather warms.
- Maple syrup isn’t just for pancakes and waffles. Chefs use the syrup in marinades, braises, and even some beers.

Seeram’s findings were be detailed in his publication in the Journal of Functional Foods. The title of the paper is “Quebecol, a novel phenolic compound isolated from Canadian maple syrup.” In addition, Seeram and Lee’s work on diabetes and maple syrup will also be published in an upcoming edition of the Journal of Functional Foods.

“I can guarantee you that few, if any, other natural sweeteners have this anti-oxidant cocktail of beneficial compounds; it has some of the beneficial compounds that are found in berries, some that are found in tea and some that are found in flaxseed. People may not realize it, but while we have a wide variety of fruits and vegetables in our food chain, maple syrup is the single largest consumed food product that is entirely obtained from the sap of trees,” Seeram said.

Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

NOTE from Rhonda: One of the healthiest things you can do for yourself is drink Kangen Water.  Your body is 75% water and drinking living, high antioxidant, alkaline, micro clustered Kangen Water will make a HUGE difference.  Get your FREE eBook at www.usakangenwater.net

Drinking 3 Liters of Water Per Day Made This Woman Look Ten Years Younger

Drinking 3 Liters of Water Per Day Made This Woman Look Ten Years Younger

After years of suffering headaches and poor digestion Sarah Smith spoke to a neurologist about regular headaches as well as a nutritionist about poor digestion. Both told her she should be drinking up to three liters of liquid a day for my body to function at its best. This is what happened after 4 weeks of drinking 3 liters of water daily.

Sarah asked herself what would happen if she drank the recommended amount of water every day for a month? The photograph above was taken the first day she started her trial and demonstrates perfectly – and rather frighteningly – what a lack of hydration does to a face. After just four weeks the results are dramatic.

On the left, Sarah’s lips appear shriveled and blotches around the eyes are all classic evidence of poor hydration. Every system and function in our body depends on water. It flushes toxins from the vital organs, carries nutrients to cells, provides a moist environment for ear, nose and throat tissues, and eliminates waste. Not drinking enough means all these functions become impaired. Failing to drink enough water can even make your grey matter shrink, making it harder to think, experts have warned.

Sarah 3 liters of water every day for 28 days. The results were astonishing…

Week One
Weight: 121lb
Waist: 28in

Three liters of water is just over five pints, which sounds like an awful lot. Sarah’s doctor was very encouraging…’I suggest you have a big jug of water in the morning, then another in the afternoon and another in the evening,’ he says. ‘Your kidneys, which filter waste products from the blood before turning it to urine, will quickly feel the benefit, as they will be getting a good flush through.

A few days into the experiment she was urinating five or six times a day but it was clear, rather than dark yellow. She met friends for a drink occasionally, remembering that alcohol is a diuretic (a substance which promotes the production of urine), acting on the kidneys. For every one alcoholic drink, your body can eliminate up to four times as much liquid. Hangover headaches result from dehydration: the body’s organs try to make up for a lack of water by stealing it from the brain, as a result of which it actually shrinks.

Headaches result from the pulling on the membranes that connect your brain to your skull. Since starting the program her flexibility improved. Gemma Critchley, from the British Dietetic Association, confirms that water helps lubricate the joints.

Week Two: The blotches on my face are diminishing and the shadows around my eyes less pronounced
Week Two: The blotches on her face are diminishing and the shadows around the eyes less pronounced
Weight: 120lb (lost a pound)
Waist: 28in

The complexion is improving and skin tone is more even. She still had wrinkles under her eyes, but they look less shadowy than before. The blotches on her face are diminishing, and the shadows around her eyes are less pronounced. She noticed her breath smelled less ‘breathy’, maybe because she ditched tea and decided water was better for her. Gemma Critchley says: ‘Water is obviously the best choice since it has no calories and will hydrate you efficiently. If you drink a large glass of juice, you could be consuming more energy than you need,’ she says, which would mean weight gain.

She didn’t have a headache for over a week at this point, which was unusual for her, and her bowels were working so much better. Result! She expected her stomach to feel bloated with all the extra water but it was actually flatter than usual. Her cellulite on her bottom and thighs also decreased.
Surely this is too good to be true?

Week Three: My skin looks plumper and more nourished
Week Three: Her skin looks plumper and more nourished
Weight: 120lb
Waist: 27.5in (lost half an inch)

The dark rings and wrinkles under her eyes have virtually disappeared, and her skin looked plumper and more nourished. The water helped her skin cells regenerate more efficiently. She stopped rubbing her eyes in the morning. They used to be dry and full of sleep, but not now. All this extra water must be keeping them moist.

Dr Emma Derbyshire, senior lecturer in nutritional physiology at Manchester Metropolitan University and adviser to the Natural Hydration Council, says: ‘Our brain is 73 percent water, so poor hydration can affect how it functions. Dehydration can reduce our ability to concentrate as well as our cognitive performance.

She was eating less because drinking water with meals made her feel fuller quicker. She used to snack, but she was reaching for food when she was actually thirsty. Studies show 37 percent of people mistake thirst for hunger. When she puts on eye make-up, her eyes seem less wrinkled and her skin seems to have more elasticity.

Week Four: I am going to keep on drinking three liters of water every day
Week Four: Superb complexion
Weight: 119lb (lost another 1 lb)
Waist: 27in (another half an inch)

Sarah comments:

I genuinely can’t believe the difference in my face. I look like a different woman. The dark shadows around my eyes have all but disappeared and the blotches have gone. My skin is almost as dewy as it was when I was a child. The transformation is nothing short of remarkable.

I’m feeling leaner and fitter, too, which is amazing, since the only thing I’ve changed is the amount of water I drink. My best friend says she’s worried about how much water I’m consuming – she’s heard rumors about Nigella Lawson being an ‘aquaholic’ who drinks three liters before bed.

But I am following safe guidelines under the supervision of my GP, so I am able to reassure her. I even enjoy another boozy night out but drink lots of water along the way and wake up feeling fresh as a daisy. Whatever happens, I am going to keep on drinking three liters of water a day – and would advise every woman to do the same (after checking with her doctor, of course). I feel fitter, leaner and healthier, and my husband and friends tell me I look ten years younger. Who in their right mind would not want to try something which gets such incredible results?

How do you know you are dehydrated?

People generally refer to dehydration as a reduction in body water below normal levels. The first thing you’ll probably experience is thirst. There is not a real precise relationship to how thirsty you feel and how dehydrated you are. Usually when you get the sensation of thirst, you’re already somewhat dehydrated. You may get a headache. You may feel dryness of the mouth. If you are exercising or changing posture, you could feel dizzy. If you are in hot weather or exercising in the heat, you may feel hotter. Your skin may feel warmer. You would be urinating less frequently and smaller volumes, so your urine would be dark in color because it would be more concentrated.

There is also some evidence that both your physical and mental performance capabilities decrease as a result of dehydration. You may not be as sharp in terms of some of the types of complex cognitive functions that you have to do. So there are a variety of symptoms.

How can dehydration affect one’s health?

Acute dehydration will increase your risk of heat exhaustion and heat stroke. [Heat exhaustion causes heavy sweating, fainting and vomiting, and heat stroke occurs when the body temperature rises to 106F or above.] Although it is not as well studied, there is evidence that shows that chronic dehydration can have a variety of different affects on chronic diseases, including urinary tract infections, and kidney stones and gallstones. Some evidence indicates that dehydration may be related to susceptibility to bladder and colon cancer. But that evidence is not real strong.

What are common causes of dehydration?

Many types of stress will cause under-drinking and lead to dehydration. Heat exposure and exercise are common causes. When you exercise, a normal response is to sweat to regulate your body temperature. You lose body water because you sweat more. And if you’re exercising in hot weather, you have a greater requirement for sweating because you depend more on evaporation of sweat for body cooling. As a result, people can become dehydrated from physical exercise, particularly physical exercise in the heat.

People can become dehydrated in other ways as well. One other way is through medications. For example, blood pressure drugs such as diuretics are dehydrating because they work by decreasing your total body water. It’s also common to see dehydration as a result of diarrhea and vomiting.

How much water does one need in a day?

How much water you need in a day varies. It depends on a lot of factors: age, activity level, the environment you’re exposed to. For a normal healthy person, generally within reason, short-term under-consumption is not too much of a problem, unless you’re physically active, because your kidneys will act to reduce your urine output to conserve water. Likewise, you don’t have to worry about taking in too much fluid because your kidneys will remove what you don’t need. Over-consumption can become a problem, however, during prolonged exercise (several hours) because urine output is reduced.

For healthy adults, if you’re expending about 3,000 calories a day, the minimal amount you should take in would be about three quarts of water a day, roughly three liters. It doesn’t matter if the water is contained in food or beverages. For a very active person in very hot weather, such as an agricultural worker or maybe a soldier out in the field in hot weather, the requirements could be substantially higher. The government is going to be putting out some guidelines about this later in the year.

Who is particularly at risk for dehydration?

There is some evidence that children may be more susceptible to dehydration and that the adverse consequences may be more marked. The elderly and people who are sick are at risk because of their health. The elderly tend to under-drink anyway. The physically active populations are also at risk. When you dehydrate, the thermal and cardiovascular benefits you get from adjusting to a high temperature, and high physical fitness, are greatly compromised. So these very fit people who go out and run hard, but decide they’re not going to drink for whatever reason, lose these advantages during exercise.

At what point do electrolytes need to be replaced?

It depends. If you have diarrhea or vomiting, you can lose an awful lot of mineral electrolytes, so you should replace them right away. If you’re performing exercise in temperate conditions for less than two hours, it may not matter. But if you’re exercising in the heat, you probably want to start replacing electrolytes relatively soon.

The general rule of thumb is if you’re exercising and having high sweat rates for any prolonged period — let’s say over an hour — you probably then want to replace the electrolytes at a rate proportionate to what you’re losing. Sports drinks contain electrolytes in concentrations proportionate to what is lost in sweat by a moderately trained athlete.

Should people replace electrolytes with a sports drink?

The National Academy of Sciences has looked at sports drinks, and they have their place. I think that it’s fair to say that sometimes they’re better than water and sometimes they’re not. When you are doing high intensity exercise of a prolonged nature, the carbohydrates and the electrolytes sports drinks have can provide advantages. Because they contain sodium, they stimulate thirst and make it easier to hold the water that you ingest, and they provide the energy that’s needed to sustain physical exercise. Athletes participating in hot weather training should consider their use. But for the average person maybe just going out and playing a game of tennis or something like that, replacing carbohydrates and electrolytes is probably not a concern.

How can you monitor your hydration status?

One ways to check hydration is by monitoring your body weight. Generally, if you take your body weight every morning, it is relatively constant. If you take your body weight and it’s down all of a sudden a lot one morning, you’re probably dehydrated.
Another thing that you can do is monitor your urinary habits. If you’re urinating more frequently than usual, and if it’s relatively clear, you’re probably very well hydrated. If you’re urinating infrequently and it’s dark, you’re probably dehydrated. But there is no precise relationship between urine color and dehydration.

How can people who exercise avoid dehydration?

First of all, you should drink a nice tall glass of fluid maybe an hour before you exercise. If you’re still thirsty have another one so that you have some idea that you’re starting out hydrated. You want to stay away from carbonated beverages and those with high fructose because they can give people GI problems.

But overall, once you’re post-exercise, drink whatever you want. If it’s liquid, it’s probably pretty good. An important point is that most people fully rehydrate their bodies at mealtime. So if you’re concerned about hydration, one of the worst things you can do is skip meals. It’s important that you have standardized meals in a comfortable environment with plenty of fluids available.

Sources:
preventdisease.com
dailymail.co.uk
healthology.com
April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

NOTE: Kangen Water has a much smaller structure than regular water so it is much more efficient at hydrating your cells…6 times more hydrating than regular water. To learn more, get your FREE eBook at www.usakangenwater.net

19 Super Foods To Naturally Cleanse Your Liver

19 Super Foods To Naturally Cleanse Your Liver

by 

Why does the liver need a detox?

The necessity for detoxification or detox, comes from the concern that toxins are constantly bombarding and accumulating in our bodies. Toxins are chemicals with potentially harmful effects. While some toxins are more obvious, such as pesticides or environmental impurities, others are by-products of processed foods and some that the body produces but fails to effectively expel.

 

Problems with a Detox Diet:

Detox diets force you to temporarily give up certain kinds of foods and then to gradually reintroduce the them back slowly, while staying away from the unhealthy ones.  Symptoms may improve with a detox diet, but there is no evidence that this is due to clearing toxins from the body. Instead, improvements may result from what is and is not eaten and drunk on these diets.

Most natural liver detox diets lack science to support them. Any weight loss is usually from fluid and muscle loss and lasts while you are on it. Most people quickly regain weight once they go off the diet. Worse, especially if used long term, detox diets can cause harm.

 

Natural Foods better than any detox diet:

As it turns out, a balanced, proper diet may be more helpful than a detox diet. Our livers act as our body’s own personal vacuum as it sucks toxins present in the bloodstream, trigger and support healthy digestive functions through the bile and converts and distributes nutrients from the foods we eat.

Here’s our recommendation of natural foods that you can adopt in your current diet without the need to starve and will support healthy liver functions much longer than any diet:

DETOX YOUR LIVER WITH 19 SUPER FOODS:

  1. Beets and Carrots:  Carrots are rich in Glutathione, a protein that helps detoxify the liver. Both are extremely high in plant-flavonoids and beta-carotene; eating beets and carrots can help stimulate and improve overall liver function.
  2. Tomatoes: They have abundant amounts of Glutathione that is a great detoxifier of the liver. As a side effect Lycopene in tomatoes will protect against breast, skin and lung cancer.
  3. Grapefruit: Another source of liver cleansing glutathione is grapefruit. Also high vitamin C and antioxidants, boosts production of the liver detoxification enzymes and increases the natural cleansing processes that help flush out carcinogens and other toxins of the liver.
  4. Spinach:  Raw Spinach is a major source of glutathione that triggers toxin cleansing enzymes of the liver.
  5. Citrus FruitsLemons and Lime contain very high amounts of vitamin C, helps stimulate the liver and aids the synthesizing of toxic materials into substances that can be absorbed by water.
  6. Cabbage: The isothiocyanates (ITCs) made from cabbage’s glucosinolates provides liver detoxifying enzymes that help flush out toxins.
  7. Turmeric: Turmeric is the liver’s favorite spice and helps boost liver detox, by assisting enzymes that actively flush out dietary carcinogens.
  8. Walnuts: Walnuts are a good source of glutathione, omega-3 fatty acids, and amino acid arginine, which support the normal liver cleansing actions, especially in detoxifying ammonia.
  9. Avocados: The nutrient-dense super-food, avocado helps the body produce glutathione- compound that is necessary for the liver to cleanse harmful toxins.
  10. Apples: They are high in pectin and other chemicals essential to cleanse and release toxins from the digestive tract. Apples make it easier for the liver to handle the toxic load during the cleansing process.
  11. Brussels sprouts: Brussels sprouts are high in sulfur and antioxidant glucosinolate, which forces the liver to release enzymes that block damage from environmental or dietary toxins.
  12. GarlicGarlic is loaded with sulfur that activates liver enzymes that help your body flush out toxins. Garlic also holds high amounts of allicin and selenium, two natural compounds that aid in liver cleansing.
  13. Dandelion: Dandelion root tea assists the liver in breaking down fats, producing amino acids and generally ridding it off toxins.
  14. Leafy Green Vegetables: Green Veggies are extremely high in plant chlorophylls that absorb environmental toxins, increase bile production, neutralize heavy metals, chemicals and pesticides, lowering the burden on the liver.
  15. Cruciferous Vegetables: Eating broccoli and cauliflower will increase production of enzymes glucosinolate in your system that help flush out carcinogens, and other toxins.
  16. Asparagus: Asparagus is a great diuretic helping in the cleansing process and sharing the detox load of the liver and kidneys.
  17. Green Tea: Green tea is full of plant antioxidants known as catechins, a compound known to assist liver function.
  18. Olive Oil: Cold-pressed organic oils such as olive, hemp and flax-seed are great support for the liver, providing the body with a lipid base that can suck up harmful toxins in the body.
  19. Alternative Grains: Gluten rich grains wheat, flour, or other whole grains increase the load on the liver’s detox function and enzyme production. Switch to alternative grains like quinoa, millet, and buckwheat in your diet.

Makes sure you flush your body every day with Kangen Water.  Kangen Water is alkaline, loaded with antioxidants and micro-clustered.  To learn more, get your FREE eBook at www.usakangenwater.net

Juicing Made Easy

Juicing Made Easy

And don’t forget to use Kangen Water!!!  

It’s alkaline, loaded with antioxidants and micro-clustered.

Your body is 75% water…

it’s too big a piece of the health puzzle to get it wrong.  

To learn more, get your FREE ebook at

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5 Ingredients You Absolutely Must Avoid In Processed Foods

5 Ingredients You Absolutely Must Avoid In Processed Foods

by MARCO TORRES

There will always be some ingredients in processed foods that we turn a blind eye to on the label. These are 5 ingredients that I implore you not to follow that mindset.

1. ENRICHED WHEAT
Wheat is already one of those grains that should be avoided, but the key word to watch out for is ‘enrichment’. That means niacin, thiamine, riboflavin, folic acid, and iron are added after these and other key nutrients are stripped out in the first place during the refining process. That applies to whether it’s wheat, rye, or other grains. All flour derived from wheat can be called “wheat flour,” even if it is processed, bleached and stripped of its nutrition. Enriched flour is really just refined flour that has had a few nutrients re-added to it, but not enough to make any food made from this nutritionally worthy.

For a flour or flour-based product to be truly whole-grain, it must explicitly list “whole-grain wheat flour” as a primary ingredient and even whole-grain has many problems. Bottom line: Avoid the following ingredients:
Enriched wheat flour
Wheat flour
White flour
All-purpose flour
Bleached flour
Cake flour
Bread flour

2. ARTIFICIAL FLAVORS AND COLORS
Flavor engineers are paid big bucks to make sure you never know the difference between “natural flavors” and the real thing.

Artificial flavorings are derived from chemicals made in a laboratory and offer absolutely no nutritional value and are a magnet for processed foods. They show up in almost everything today, including bread, cereals, flavored yogurt, soups mixes, and cocktail mixers, so they can be hard to avoid. Every single artificial flavor in the food industry has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, reproductive toxicity and cancer.

Food colorings still on the market are linked with cancer. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.

3. ARTIFICIAL SWEETENERS
A few years ago, the Corn Refiners Association petitioned the Food and Drug Administration (FDA) to allow the term ‘corn sugar’ as an alternative label declaration for high fructose corn syrup (HFCS). The reason? Too many people were finding out how lethal HFCS was for the human body.

HFCS causes insulin resistance, diabetes, hypertension, increased weight gain, and not to mention manufactured from genetically modified corn.

Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. Chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. Sucralose is a very common additive in protein mixes and drinks so beware all of you who love to add these into your smoothies.

The sale of aspartame, with only four calories per gram and 200 times sweeter than sugar, is sold under the trademarks NutraSweet and Equal. Results indicate that aspartame is a multi-potential carcinogen, even consumed daily at 20 milligrams per kilogram of body weight. That is a lower quantity than the maximum recommended by the FDA. It’s one reason you should never purchase major brands of chewing gums.

4. SOY
Although it’s often lauded as a healthy, cholesterol-free, cheap, low-fat protein alternative to meat, soy is NOT a health food. Any foods that list soy in any form as an ingredient should be avoided. Soy protein, soy isolate, and soy oil are present in about 60 percent of the foods on the market and have been shown to impair fertility and affect estrogen in women, lower sex drive, and trigger puberty early in children. Soy can also add to the imbalance between omega-6 and omega-3 fatty acids.

The only soy products fit for human consumption are fermented and organic and I can guarantee you will never find this type of soy in most processed foods. The majority of soy is GMO and you can’t get around this. Regardless of who I am speaking with, soy is one of those foods I use to gauge the nutritional IQ of others. You would not believe how many health practitioners and even Naturopathic Doctors still think soy is a health food. Please don’t touch this stuff. Whether labeled organic, Non-GMO or conventional, here are 12 reasons to avoid any kind of soy.

Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. It is a waste product containing solvents and pesticides. The toxic hexane extraction process is what is commonly used in soybean oil manufacture today. Another big problem associated with soy lecithin comes from the origin of the soy itself. Look out for this emulsifier in ice creams, chocolate and many processed creams.

5. CANOLA OIL
Canola or rapeseed oil is poisonous to living things and is an excellent insect repellent. It is an industrial oil, not a food. It is a genetically modified plant designed through intensive breeding and genetic engineering techniques. The Canadian government and industry paid the FDA $50 million dollars to have canola oil placed on the (GRAS) List, “Generally Recognized As Safe”. It is becoming increasingly difficult to find products that do not contain Canola oil.
Genetically modified Canola was derived in the 70s from cross-breeding of multiple lines of the rape plant to produce a much lower percentage of erucic acid, a known food borne toxin. In 1995 Monsanto created a genetically modified version of canola oil. Today almost 100% of Canola is genetically engineered. Thus, Canola is GMO by design and non-gmo or organic canola is more of a misnomer. It’s another industry tactic to make consumers believe something is organic in nature which has never been by origin. Almost all Canola is now modified to be resistant to Monsanto’s herbicide Roundup. More than one study has now verified that there is a large-scale escape of a genetically modified Canola in the United States.

Canola oil is a toxic oil and there’s no other way to balance its description. It contains a long-chain fatty acid called erucic acid, which are especially irritating to mucous membranes. Consumption of canola oil consumption has been correlated with development of fibrotic lesions of the heart, CNS degenerative disorders, lung cancer, and prostate cancer, anemia, and constipation.

Large Study Shows Processed Oils Including Canola, Soybean and Corn Oil Increase Incidence of Lung Inflammation and Asthma

Please do not buy any food product containing canola oil if you can avoid it.

Other ingredients to keep an eye out for include preservatives such as sodium benzoate, BHA, BHT, propyl gallate, potassium sorbate, polysorbate 80.

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

Note from Rhonda ~ One of the best things you can do to flush out toxins is drink plenty of Kangen Water. Kangen Water is alkaline, loaded with antioxidants and micro-clustered. Due to it’s smaller structure, it’s much more efficient at hydrating your cells and flushing out the acidic waste. To learn more, request your FREE eBook at www.usakangenwater.net