0 Pumpkin Pistachio Pound Cake

Love nuts in bakes and i know i will be making a pumpkin pound cake for the weekend bake.Finally combined both the pumpkin puree and coarse pistachio nuts to make this spongy and super moist pound cakes. Pistachio nuts gives a wonderful and marvellous texture to this cake and you can enjoy thoroughly just along with a cup of tea or coffee for your evening snack or either for a quick breakfast.

I went for usual preparation of pound cake in which i have added pumpkin puree and pistachios else nothing is new in this cake, but the final result was simply tremendous. A super moist cake with a wonderful mild pumpkin flavour,  this mini pound cakes are quite addictive.Sending to 60days of Christmas hosted by Priya and Divya

2nos Eggs (large)
1+1/4cups All purpose flour
2tbsp Corn flour
3/4tsp Baking powder
3/4cup Sugar
1+1/2tsp Vanilla
2tbsp Yogurt
1/4tsp Salt
1/2cup  Butter (room temperature)
1/2cup Pumpkin puree
1/2cup Pistachio nuts (coarsely chopped)

Preheat the oven to 350F, grease the mini loaf pan and keep aside.

Lightly whisk the eggs,yogurt and vanilla in a medium bowl, meanwhile take the flours, sugar,salt in a large bowl,mix for few seconds.

Now whisk the softened butter,pumpkin puree and half of the egg mixture,add to the dry ingredients get moistened, beat in medium speed for a minutes,scrap down the sides..

Add the remaining egg mixture as two batches and beat again for few minutes,scrap down the sides.

Add the coarsely chopped pistachio nuts,give a quick stir and pour the batter into prepared pan, smooth the surface with a spatula.

Bake for 35-40minutes until a toothpick inserted in the center comes out clean..

Let the cake gets cool completely and enjoy.

0 The Centers for Medicare Medicaid Services CMS Gets Nudged to Do Something About Shared Decision Making SDM

Medicare tackles the shared decision
making requirement in the ACA

In a recent New England Journal of Medicine article, Emily Lee and Ezekiel Emanuel point out that its high time for the Centers for Medicare and Medicaid Services (CMS) to wake up and do something about Section 3506 of the Affordable Care Act.

Thats the section of the law that deals with "shared decision making" (SDM):

"The Secretary shall establish a program to provide for the phased-in development, implementation, and evaluation of shared decision making using patient decision aids to meet the objective of improving the understanding of patients of their medical treatment options...."

In particular, they argue that CMS should expedite the creation of an independent entity that would certify and implement patient decision aids and begin piloting SDM among Medicare beneficiaries who are contemplating having one of the 20 most frequently performed procedures (a list can be found on page 3).

And they dont stop there. 

They recommend that Medicares coverage for the "top 20" should be made contingent on the documented delivery of SDM to the beneficiary

"To give such a requirement teeth, full Medicare reimbursement could be made contingent on having documentation in the patients file of the proper use of a decision aid for these 20 procedures. Providers who did not document the shared-decision-making process could face a 10% reduction in Medicare payment for claims related to the procedure in year 1, with reductions gradually increasing to 20% over 10 years. This payment scheme is similar to that currently tied to hospital-readmissions metrics."

In contrast to the NEJM readership, the thousands of regular visitors to the Disease Management Care Blog arent surprised. Theyve known all along that "shared decision making was an important if unknown part of the Affordable Care Act.  To them its not news that SDM is an evidence based approach that combines patient engagement with physician participation to optimize the utilization of potentially harmful therapies.

Pity that CMS leadership isnt regularly reading the DMCB.  Whether a NEJM article by one of D.C. health care mandarins spurs CMS to action remains to be seen.

Stay tuned!

0 Cigarettes are more deadly for passive smokers

Cigarettes are more deadly for passive smokers - Smoking kills around six million people every year. Ironically, more than 600,000 people die from smoking each year found to have never smoked. They die from exposure to secondhand smoke and continue to inhale other peoples smoke.

It is an ironic fact given by the World Health Organization (WHO). By Dr. Ullas Batra from New Delhi, about 66 percent of cigarette smoke is not inhaled by the smoker, but going into the air and inhaled by other people around who do not smoke.

Exposure to secondhand smoke is more dangerous and deadly than being an active smoker. This is because passive smokers inhale more nicotine and tar is removed by active smokers. Not only that, passive smokers also inhale more carbon monoxide and ammonia camium containing very high amounts. Also contains carbon monoxide and hydrogen cyanide poisonous gas that can be deadly.

With the presence of such hazardous substances, passive smokers 25 percent higher risk of developing lung disease and a 10 percent higher risk of heart disease, as reported by Health Me Up. Even so, the effects of smoking can be different for many people. For people who are sensitive, inhaling cigarette smoke in a short time can cause cancer.

People who smoke are not only harming themselves, but also others. Many people who die from cancer and lung diseases, even though they do not smoke. Its good the government began to enforce a ban on smoking in public places or in certain environments.

Quitting smoking is the best way to prevent illness and death for both active and passive smokers. If there are people smoking around you, do not hesitate to remind them, because they can turn off the smoke for you.

0 Ask the Internet Cheap Storage for Bulk Foods

Todays question comes from reader JL.

Q: Ive started buying some staple items like dried fruits, grains, and nuts in bulk to save money. However, storage has become a bit of a problem! I have probably a dozen plastic store bags flopping around in my pantry right now. They rip easily, are hard to measure from, and slide all over the place. Plus its hard to tell what is in each bag.

How does everyone else store their bulk items? Did you buy a set of canisters (which seems expensive) or just mix and match containers (which means they wont stack nicely)? What material do you use and why? Does anyone have a system or type of container they love? And what about taking the items home from the store? Plastic bags seem so wasteful. There must be an alternative, right?

A: JL, I do two things:

1. Use plastic Tupperware or Chinese food soup containers, which hold those odds and ends that seem to end up all over the place. Theyre cheap, stackable, and you can throw them out when they start to get kind of funky.
2. For our wedding, we received two sets of OXO storage containers (pictured upper right). Theyre a bit expensive at the outset, but they have been FANTASTIC at keeping our various sundries in check. Plus, they look pretty. Highly suggested.

Readers, how about you?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

0 Potato Paneer Stuffed Yeasted Muffins

Preparing a lunch box for school going kids is definitely a big task for most of the Indian mummies. Thank god, i dont have to prepare lunch box for my kids. Since i want to go through the experience of packing foods for kids, i chosed this weeks theme for blogging marathon as Mess free tiffin box. After posting biscottis for a simple snack box and a healthy nutritious sandwich for a lunch box, today am landing to this yeasted muffins.Y i named this beautiful dish as muffins, coz instead of making stuffed buns, i simply went for a muffin tray for making this stuffed beauties, so that you can get a pect muffin shaped stuffed buns.

I used an eggless, butterless bread dough for making these stuffed yeasted muffins.These yeasted bread muffins stays super spongy even after a day,if you conserve them properly. With a simple salad, this yeasted muffins makes a wonderful lunch box for any ages. I went for potatoes and paneer cubes for the stuffing masala, kids will definitely enjoy the filling and their lunch box.You can definitely see the empty lunch box if you pack this yeasted muffins.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.

3cups All purpose flour
2tsp Active dry yeast
1/2tsp Sugar
1tsp Salt
1/2cup Luke warm water
3tbsp Olive oil

Mix the yeast,sugar and salt in luke warm water and keep aside for 5minutes until the yeast turns foamy.

Take the flour in a large vessel, add gradually the foamy yeast and olive oil, knead everything as smooth and soft dough.

 Arrange the dough in a greased bowl,keep in a warm place for atleast for an hour or let the dough gets doubled their volume..

Mixed veggies & Paneer stuffing:
1cup Potatoes (chopped)
1cup Cubed paneer
1/4tsp Cumin seeds
1tsp Garam masala powder
1no Onion (big & chopped)
2nos Green chillies (chopped)
Salt
Oil

Heat oil in a pan, let crack the cumin seeds, add immediately the chopped onions,chopped green chillies, saute until the onions turns transculent.

Add immediately the chopped potatoes,saute everything for few minutes,now add the garam masala powder,salt and cook everything in simmer until the potatoes gets well cooked(springle water if needed).

Finally add the cubed paneer,give a quick stir and put off the stove,keep aside and let the masala get cooled completely..

Preheat the oven to 350F,grease the muffin tray and keep aside.

Punch down the dough and make 10-12medium sized balls.

Flatten them with a rolling pin as a small thick disc, place the already prepared masala,over the masala completely with the dough, shape the dough as buns.

Arrange the stuffed buns to the greased muffin tray.

Let it stay for an hour until its rises a bit.

Brush with oil on the top.

Bake in middle rack for 20-25minutes until the crust turns golden brown.

Let it cool in wire rack.

Serve.

0 The 25 Food Project Day 6

I’m attempting to feed my 6-foot, 205-pound fiancé for one week for $25. This is our story.

First, hi there, folks from BoingBoing! Welcome to Cheap Healthy Good. Hope you like the food.

Second, it’s the FINAL COUNTDOWN, ladies and gentlemen. Day 6 has come and gone, and we’re in cruise control here at the compound. We even have an extra $0.16 left for tomorrow. To the layman, $0.16 sounds like a piddling. In terms of this experiment, we may as well have been handed a lobster. (Um, not really.)

The Husband-Elect, “feels I’ve eaten a lot in the last week. And if I was to keep up these kinds of meals at regular intervals, I would have to exercise to avoid gaining weight. Also, all this peanut butter makes me feel like Mr. Ed – like a horse being forced to look like he’s talking? You know what I mean? That’s what I’m saying.” Deep.

With that, today’s numbers!

DAY 5 TOTALS: 2620 calories, 85.1 g fat, 38.2 g fiber, $3.54
GRAND PRICE TOTAL (SO FAR): $21.27

BREAKFAST
1 1/2 servings Gingersnap Oatmeal: 395 calories, 4.8 g fat, 6.8 g fiber, $0.63
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTALS: 516 calories, 5.2 g fat, 10.3 g fiber, $0.86
PREP TIME: 10 minutes

LUNCH
1/2 serving Easy Vegetarian Bean Chili: 122 calories, 3.3 g fat, 4.6 g fiber, $0.35
1 cup brown rice: 219 calories, 1.5 g fat, 3.5 g fiber, $0.15
1 orange: 62 calories, 0.1 g fat, 3.1 g fiber, $0.25
3 Snickerdoodles: 450 calories, 20.4 g fat, 1.5 g fiber, $0.30
TOTALS: 853 calories, 25.3 g fat, 12.7 g fiber, $1.05
PREP TIME: Made it while cooking breakfast

DINNER
5-oz chicken breast: 156 calories, 1.7 g fat, 0 g fiber, $0.53
2 servings Traditional Mashed Potatoes (skim milk): 500 calories, 17.9 g fat, 7.4 g fiber, $0.35
5 ounces roasted carrots: 58 calories, 0.3 g fat, 4 g fiber $0.30
1/2 tablespoon olive oil: 60 calories, 6.7 g fat, 0 g fiber, $0.06
1 serving All Recipes Brown Gravy: 90 calories, 8.7 g fat, 0.1 g fiber, $0.06
TOTALS: 864 calories, 35.3 g fat, 11.5 g fiber, $1.30
PREP TIME: 50 minutes - by a long shot, the longest prep period this week

DESSERT
2 tablespoons peanut butter: 190 calories, 16 g fat, 2 g fiber, $0.13
1 piece Light Banana Bread: 197 calories, 3.3 g fat, ~1.7 g fiber, $0.20
TOTALS: 387 calories, 19.3 g fat, 3.7 g fiber, $0.33

NOTES

• Today marks the first time I’ve ever made gravy for a non-Thanksgiving occasion. It was way easier than I thought it would be, probably because there wasn’t a 16-pound bird competing for my attention.
• I tried the banana bread/peanut butter combo today. Then I died, went to heaven, found it was lacking banana bread, and came back to Earth.
• Up top is a picture of our Rancor. On Christmas, he wears a hat.

0 The Latest Cavalcade of Risk Is Up

.... and its been up for a while.  The tardy DMCB was mentioned in Louse Norris excellent rendition of the Cav back on November 14.  Even now, however, the Colorado Health Insurer Insider page is still worth a visit for anyone interested in the some great writing on the economics of enterprise, business and insurance risk.

Enjoy!

0 Beware daily soda consumption can be caused diabetes!

Drink 300 ml of soda every day itll catch type 2 diabetes, according to new research.

The study mentions that exactly 300 ml of soda daily consumption increases the risk of type 2 diabetes by 18 percent over 16 years. While if the raised portion - 300 ml twice a day - not just diabetes that threatened, but also the risk of stroke increased by 18 percent.

Results of this study also examined several other risk factors of diabetes, such as physical activity, BMI (body mass index), and total daily calorie intake.

The study, reported in the journal Diabetologia is also consistent with previous studies conducted by experts from the United States.

A total of 27,000 respondents from eight European countries were included in this study. Some of them suffer from type 2 diabetes, while the rest do not. Everything included in the study to analyze the interaction between diet, environmental factors, the risk of cancer, and other disease risks.

As reported by My Health News Daily, although the soda you drink is the kind of diet, the risk of diabetes attack still haunt. However, respondents who are obese tend to be at higher risk due to greater consumption of soda.

Nevertheless, the consumption of healthy foods like vegetables and fruits, exercise, and weight loss can prevent diabetes risk, according to the Mayo Clinic.

0 Rendez Vous With A Foodie Sanoli Ghosh of Sanolis Kitchen

Days are running so faster for me, since my kids started their schooling eventhough life is back to routine, am keeping myself busy in few stuffs,obviously my days are not slow as before.Reading books,chatting with friends, outing, shopping and some baking,yes my day is filled with so many activities and am loving it coz i dont like to sit idle. Today is 7th september and its time for my event Rendez Vous With A Foodie, an event happening twice a month in my blog,the main motto of this event is to introduce budding bloggers to this immense virtual world. This event is a huge hit and am happy that finally i could conduct an event through which few of the new bloggers are getting closer to me and am enjoying the bond between us. Eventhough i wont promote myself as a Super blogger, but still i think that i may showcase those new buddies to this incredible virtual world. I started this event few months back, till now many bloggers joined their hands with me and few are still in queue to showcase their space here. Thanking god for this,needless to say that this event is very close to my heart.

Today am introducing an incredible chef, who shares many interesting dishes, especially many delicious Bengali dishes in her space, she never fails to surprise me with her droolworthy dishes with her stepwise pictures. Just go through her space, am sure you will definitely fallen in love with her space. She is none other than Sanoli Ghosh of Sanolis Kitchen, i came to know Sanoli last year and we started visiting our respective blogs mutually. Slowly we got to know more and she fabulously challenged us with an incredible dish Peas kachori with dum aloo for the famous South Vs North Challenge.I cant forget the taste of this combo even today and it became our family favourite since ever i tried it. Sanoli is an enthusiastic blogger with a huge heart, very respective and a truthful friend, a best sister whom am eagerly waiting to meet atleast once in my life time. Sanoli,this wonderful blogger who shares stepwise pictures to each and every post is really a down to earth person.Even a beginner or bachelor can learn any dish from her space as she shares accurate measurements to every dishes she blogs.

Lets hear from Sanoli now..

Today is really a very special day for me and I was waiting for it from few month’s back.  The reason is I am going to guest post on my favourite food blogger friend, my Priya Suresh akka’s space, Priya’s Versatile Recipes. Each month she introduced two of the new fellow bloggers and their recipes on her event “Rendezvous with a foodie”.

 Priya akka is a wonderful human being, whenever we, fellow bloggers (or who are new to this food blogging world) need any help, we always get guidance and the cooperation from her. When I saw she announced about her event, I placed my request and akka approved me to give a chance to showcase my recipe on the space. Feeling immense honour and it is a great opportunity to showcase my talent on this event. I admire and respect Priya Suresh akka from the core of my heart.

 I am really happy to get Priya akka in this virtual blogging world, as she is an inspiration to me in cooking and baking. I am really thankful to her to get this opportunity and feeling very honoured today. Thanks a ton akka. Here is my super delicious mouth watery recipe “Corn Peas Kababs”, a vegan kabab, which is very easy with few ingredients and can be prepared in minutes. Hope you will like this treat Priya akka, lets come to the recipe…

1) Tell us about your blog and you?

Please allow me to introduce myself, I am Sanoli Ghosh, the creator & author of “Sanoli’s Kitchen”. Me and my husband both are complete foodie and cooking is my passion. I love to experiment on new dishes, as don’t like regular stuff. I entered kitchen for cooking only after marriage and on that day I was quite novice, my husband taught me the nuts and bolts of it. On those days, cooking was an adventure for me. Gradually, my cooking skills have been amplified. Now I can cook lot of varieties; as much as I love making my traditional family recipes, I also love taking a plunge into other cuisines of India and around the world. 

I don’t consider myself an expert, my blog contains all tested and tried recipes and those are loved by our family and friends. It is my belief, learning never ends. I am always enthusiastic to learn new things. I am quite outspoken and transparent in nature. Though, a careerist woman before, now enjoying this phase of life as a proud homemaker.

2)Before and after blogging, tell us what blogging changed your life?

Before blogging, I was attached with corporate world, not that much sufficient time was in my hand. That time I experimented on my kitchen on weekend basis only. But after starting food blogging, I learnt a lot. I started many more exploration in my kitchen on regular basis, it is definitely changed my life and filled it with lots of fun and enjoyment. Not only cooking and serving new dishes, but food photography is also quite interesting which I started after my blogging only. Feeling so happy that I got bunches of virtual friends, who always inspiring me and definitely it changed my lonely life and gave a new trend. Before I was not aware of technical issues on blogging. But dissolving different problems, now much more aware on it.

3)When and what motivated you to blog about food?

Before this year, I was in USA for 3&1/2 years. Lots of Indian bachelors and newly married couples were there who were always searching for good and tasty Indian food. Very oftenly, they asked me about several recipes. So I decided to start my food blog to share my recipes with them. As I love food and passionate on cooking & baking, I thought if my shared dishes would been tried out by them, it must be criticized and my hubby was my first critic. I admired it, because those were a lesson for me, to cook or bake in a better way towards the perfection.

4)There are a tonsof blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?

I loved to cook or bake very easy and simple recipes with step by step detailed pictorial presentation, which is surely help a novice to cook in a better way. I always tried to use very easily available ingredients which are maximum available in our pantries. So, anyone can tryout those dishes on daily basis.

5) When it comes to cooking, who is your inspiration?

My grandma was the best inspiration to me for making traditional recipes in delicious way. After that my mom is an expert to make fusion food, I learnt different techniques from her too.

6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?

I faced lots of problems while I started my blogging, first few days I was waiting for a single follower, no one was there to follow my space with a single comment. I was really too sad. But I didn’t stop myself to post recipes. After few weeks or so, people started to visit and follow my space with their beautiful comments. I got bunches of lovely, cooperating friends in this virtual world. Thanks to this blogging world.

7)What is your best recipe and your favourite recipes you have blogged till now?

I love most of my recipes, but there are some which I do think are my best recipes.Litti,Mixed Chokha with hara dhaniya chutney,Grilled Murgb Tangri Kabab,Chicken Shashlik,Vanilla Chocolate Chips Muffins,Litchi Cookie Dessert,Sugar free Eggless Chocolate Pudding,Easy Bread Pizza,Ragda Patties,Green Peas Kachori With Spicy Dam Aloo and Kolambi Bhaat-Konkani Prawn Rice.

8)Few tips about food photography?

 I don’t have much knowledge in photography. But few things I must say, food photography definitely needs lots of patience. Keep clicking as much as possible. No need to use expensive and exclusive props. Try to shoot in daylight, attractive background and decent presentation are required. Lastly, use a photo editing tool to edit pictures perfectly.

9)What is your budget for the props,do you have any or else do you manage with your household stuffs?

 I don’t have any constraint budget. Normally I try to manage with the stuffs which are available in my pantry. But nowadays I frequently purchase stuffs for baking and It increases my budget a little. For the props, no such budget, but if anything I find out lucrative, will go for it.

10)How do you plan your blog posts? Do you post rarely,regularly or once a week?

 I don’t have any plan as such. It depends on my personal commitments. But I post at least twice a week on my blog.

11)Do you have any other passions apart from food blogging or blogs you own?

 Other than blogging, I love music, so whenever I get free time, I listen any type of music. I love to read novels. Home décor is also one of my interesting fields.

Corn Peas Kathi Kababs:

 INGREDIENTS:

1 Cup Sweet Corn (frozen)

½ Cup Green Peas (frozen)

¼ Cup Sattu (roasted Bengal gram / chana dal flour)

1&1/2 tsp Finely Chopped Green Chilies

1 Egg 

8 Kabab Sticks

2 tbsps Finely Chopped Coriander Leaves

1 tsp Cumin Powder

2 tsp Dried Mango Powder (amchur)

½ tsp Paprika

1 tsp Sugar (for flavor)

Salt to taste

2-3 tbsps Oil (for shallow frying)

1/3 tsp Chaat Masala 

1 tsp Lemon Juice

METHOD:

Firstly, lightly crush corn and peas separately  in grinder.

Mix everything (except chaat masala, lemon juice, kabab sticks and oil) nicely in a large bowl.  This must be a tight mixture. (if not add little more sattu)

Grease kabab sticks with little oil. Divide the mixture in to 6 equal parts. Put onto wooden sticks with moist hand and give a shape like kababs.

Heat oil in a non-stick tawa or griddle. Place 2-3 kababs on it. 

Shallow fry those kababs on medium heat.  Turning is needed to brown evenly.

Place on a serving tray, sprinkle chaat masala and lemon juice on the top. Serve immediately with green coriander chutney and onion rings.

Enjoy this super delectable corn kathi kababs.

SERVES: 3

0 What is Gluten

Gluten has recently become a topic of discussion across the globe as people attempt to get healthy, without improving and adjusting living habits and eating plans. The market for gluten-free products is exploding. Why exactly we don’t know. Many people may just perceive that a gluten-free diet is healthier for them without even knowing "what Gluten Is?". 

So, what is this gluten  do you know anything about it! WTF.....no.......than, why do you think gluten free is healthy for you.... let me show you...

What the hell is this gluten?

It is a mixture of two proteins present in cereal grains, especially wheat, barely and rye etc. which is responsible for the elastic texture of dough. Most of us unknowingly love it, because gluten gives our favorite foods that special touch: It makes pizza dough stretchy, gives bread its spongy texture, and is used to thicken sauces and soups.


But, due to some health issues peoples with celiac disease should not eat products with gluten. To people with celiac disease, gluten is truly evil: Their bodies regard even a tiny crumb of it as a malicious invader and mount an immune response. This immune reaction ends up damaging the small intestine, which causes both great gastrointestinal distress and nutritional deficiencies. If untreated, these responses can then lead to intestinal cancers as well as complications such as infertility and osteoporosis.

Symptoms of celiac disease include diarrhea, anemia, bone pain, and a severe skin rash called dermatitis herpetiformis. But celiac disease often has few or no symptoms. So most of the cases still remain undetected. 

How can you know if you have celiac disease? The only way is to be tested. The first test is typically a blood test that detects antibodies related to an abnormal immune response. If the blood test is positive, a biopsy is performed to confirm inflammation in the lining of the small intestines.

Some recent research studies reveal that nonceliac gluten sensitivity can lead to similar symptoms such as stomach cramps, diarrhea, and bloating. But unlike celiac, sensitivity doesnt damage the intestine. For years, health professionals didnt believe nonceliac gluten sensitivity existed, but experts are beginning to acknowledge that it may affect as many as 20 million Americans. 

This is the reason why gluten free diet which is generally used for treating celiac disease works for people who may be sensitive to gluten but don’t have outright celiac disease. These people may feel better on a diet with less gluten. But that dosent mean gluten free means healthy for the rest of us. In fact, going gluten-free means saying no to many common and nutritious foods.

It is a mere health hype thanks to strong marketing campaigns that people think going gluten free can help them lose weight faster. In fact theres nothing magical about a gluten-free diet thats going to help you lose weight. However gluten-free dining can seriously limit the number of foods you can eat. With fewer choices, youre a lot less likely to overeat. this may work for some peoples. But it can backfire too, because gluten-free doesnt mean fat-free or calorie-free.

So, Should you go gluten free?

If you have symptoms for celiac disease or gluten sensitivity, than you have no choice you have to.

But if you just want give it a try, think again.........
It is not like just a low carb or low calorie diet, going gluten free means a big pain in the butt.
Gluten-free doesnt necessarily equal healthy, especially when people yank vitamin-enriched and wholegrain foods from their diets and replace them with gluten free brownies, research suggests that those who forgo gluten may be more likely to miss out on important nutrients such as iron, B vitamins, and fiber.

However if you still dont want to let go, eat real food instead of ultraprocessed packaged fare and focus on fruits, vegetables, lean protein, dairy, and gluten free grains like amaranth and quinoa, this can be a very healthy way of eating.

0 Alzheimer’s Disease Prevention with Natural Lifestyle

No other disease stirs more fear than Alzheimer’s disease. This mind robbing affliction is presently the sixth leading cause of death in the US and rising at an alarming rate. Estimates are that by the year 2030 nearly 1 in 4 adults will be affected by this cruel form of dementia. At present there are no drugs or procedures which can treat or even effectively slow the progression of Alzheimer’s disease. It’s possible to significantly lower your risk of developing this insidious disease by understanding the underlying causes and following a natural lifestyle with targeted nutritional supplementation.

Extreme Lifestyle Changes Trigger Dementia

Modern medicine has no explanation for the explosion of Alzheimer’s cases over the past half century. Before 1950, cases of senile dementia as it was called were virtually unknown. Something significantly changed since that time to alter the course of this disease, and many researchers point to diet, chemical and environmental toxic exposure and a sedentary lifestyle.

We weigh considerably more than we did just 20 years ago, our diet is pumped with artificial food substitutes, sugar and hydrogenated fats and we’re exposed to a never ending assault of chemical toxins in our air, household chemicals and cosmetics.

The Cause of Alzheimer’s Disease

Our body has an amazing capacity to adapt to the changing world around us, but we’ve challenged our ability to cope with toxic overload. The brain remains well protected from the outside world, but eventually our poor lifestyle penetrates the blood-brain barrier as our metabolism breaks down and blood sugar and insulin swing out of control.

Messenger chemicals used by our body to protect us become our enemy, causing proteins to clump together in the brain and inhibiting normal electrical signaling. Memory capacity is slowly reduced and the stage is set for Alzheimer’s’ disease.

Alzheimer’s Treatment Through Prevention and Targeted Supplementation

The only way to combat Alzheimer’s disease is to adopt a natural lifestyle which is free of foods which promote metabolic dysfunction and chemicals which slowly accumulate in the body until they initiate disease. Food manufacturers remove most of the nutrients in the processed foods we eat, leading to a critical shortage of vitamins and minerals that are required to perform the billions of cellular functions needed for life.

Information reported in Reuters from an Oxford University study provides amazing results which confirm the power of natural nutrients to our health. The study found that B vitamins were able to prevent brain shrinking by up to 50%, allowing participants to retain cognitive function compared to a second group receiving a placebo. B vitamins are known to be essential to proper brain function with folic acid, niacinamide and vitamins B6 and B12 proving critical to memory retention and brain volume.

Diet and Nutrition for Brain Health

Our brain is a complicated network of neurons which must fire in perfect order to allow us to learn, form memories and function optimally. It is particularly sensitive to blood sugar swings and insulin which has become resistant, both controllable by eliminating sugar and ined carbohydrates from the diet. Eat plenty of fresh vegetables, nuts, seeds and organic meats which are supplied in their natural form, free of manmade contaminants and toxins known to deteriorate brain health.

Supplement with a high dose B vitamin complex specifically developed to support brain function, and don’t rely on inexpensive multi vitamins which provide little or no bio-available nutrients. Additional support is provided by the Omega-3 fat DHA, resveratrol, curcumin and grape seed extract. Lower your risk of developing Alzheimer’s disease by adopting a natural lifestyle and include targeted nutritional supplementation.

0 What is colon cancer

The colon is the longest part of the large intestine and the lowest part of the digestive system. The colon makes up the majority of the large intestine, approximately six feet in length. The colon is an important part of the digestive system, and as such, it has a major role in helping the body absorb nutrients, minerals, and water. 

The colon also helps rid the body of waste in the form of stool through rectum. The last six inches or so of the large intestine are the rectum and the anal canal (Anus). Colon cancer is a disease in which malignant (cancer) cells form in the tissues of the colon. 

Colon cancer is cancer of the large intestine (colon), the lower part of your digestive system. Rectal cancer is cancer of the last several inches of the colon. Together, theyre often erred to as colorectal cancers.

Colon cancer is quite common, being the third most common cancer in men and women in the U.S. About 150,000 people in the U.S. are diagnosed with colon cancer and colorectal cancer each year. These are the second leading causes of cancer deaths in both men and women. According to the Centers for Disease Control (CDC), 53,196 Americans died from colon cancer in 2006 (the most recent year for available data).

What Exactly is colon cancer?

Cancer means out-of-control cell growth anywhere in your body, and colon cancer forms when this uncontrolled cell growth starts in the large intestine. At first some noncancerous (benign) clumps of cells called adenomatous polyps form on the inner walls of the large intestine. If these polyps left untreated, they may grow into malignant colon cancers over time. So it is better to get them removed during colonoscopy. Colon cancer cells will invade and damage healthy tissues near the tumor causing many health complications.

After malignant cancerous tumors form, the cancerous cells may travel through the blood and lymph systems, spreading to other parts of the body. These cancer cells can grow in several places, invading and destroying other healthy tissues throughout the body. This process itself is called metastasis, which is a very serious condition that is very difficult to treat.

What are the causes of colon cancer?

No specific causes are identified for colon cancer. When the cells uncontrollably grow and do not die, it results in cancer. There are certain factors which increase the risk of colon cancer. They include:

• Genetics -20 % of colon cancers are caused by inherited mutations in the genes
• Polyps- Adenomas and inflammatory polyps may become cancerous.
• African-American race. African-Americans have a greater risk of colon cancer than do people of other races.
• Inflammatory intestinal conditions. Chronic inflammatory diseases of the colon, such as ulcerative colitis and Crohns disease, can increase your risk of colon cancer
• Low-fiber, high-fat diet. Colon cancer and rectal cancer may be associated with a diet low in fiber and high in fat and calories. Research in this area has had mixed results. Some studies have found an increased risk of colon cancer in people who eat diets high in red meat.
• A sedentary lifestyle. If youre inactive, youre more likely to develop colon cancer. Getting regular physical activity may reduce your risk of colon cancer.
• Diabetes. People with diabetes and insulin resistance may have an increased risk of colon cancer.
• Obesity. People who are obese have an increased risk of colon cancer and an increased risk of dying of colon cancer when compared with people considered normal weight.
• Smoking. People who smoke cigarettes may have an increased risk of colon cancer.
• Alcohol. Heavy use of alcohol may increase your risk of colon cancer.
• Radiation therapy for cancer. Radiation therapy directed at the abdomen to treat previous cancers may increase the risk of colon cancer.

Symptoms of colon cancer?

Cancer symptoms are quite varied and depend on where the cancer is located, where it has spread, and how big the tumor is. It is common for people with colon cancer to experience no symptoms in the earliest stages of the disease. However, when the cancer grows, symptoms include:

• A change in your bowel habits, including diarrhea or constipation or a change in the consistency of your stool
• Rectal bleeding or blood in your stool
• Persistent abdominal discomfort, such as cramps, gas or pain
• A feeling that your bowel doesnt empty completely
• Weakness or fatigue
• Unexplained weight loss
• Iron deficiency (Anemia)

Many people with colon cancer experience no symptoms in the early stages of the disease. When symptoms appear, theyll likely vary, depending on the cancers size and location in your large intestine.

Are you at risk?

If you notice any symptoms of colon cancer, such as blood in your stool or a persistent change in bowel habits. Talk to your doctor about when you should begin screening for colon cancer. Your doctor may recommend more frequent or earlier screening if you have family history of the disease. Where as, guidelines generally recommend colon cancer screenings begin at age 50.

If your doctor suspects you may have colon cancer, youll likely be erred to specialists who treat colon cancer.Those specialist physicians will request a complete physical exam as well as personal and family medical histories. 

Tests to detect (find) and diagnose colon cancer.

Fortunately colon cancer is both preventable and highly treatable when detected early. With screening colon cancer can be detected before symptoms develop. This is when the cancer is most curable. Physicians may conduct a series of tests such as, CBC and liver function test, digital rectal exam, fecal occult blood test, sigmodoscopy, biopsy, barium enema and colonoscopy. 

Diagnoses are usually made after the physician conducts a colonoscopy or a barium enema x-ray (lower G series). Only colonoscopy can see the entire colon. This is the best screening test for colon cancer.

Stages of colon cancer:

 If you are diagnosed with colorectal cancer, more tests will be done to see if the cancer has spread. This is called staging. CT or MRI scans of the abdomen, pelvic area, chest, or brain may be used to stage the cancer. Sometimes, PET scans are also used.

Stages of colon cancer are:
Stage 0: Very early cancer on the innermost layer of the intestine
Stage I: Cancer is in the inner layers of the colon
Stage II: Cancer has spread through the muscle wall of the colon
Stage III: Cancer has spread to the lymph nodes
Stage IV: Cancer has spread to other organs outside the colon

Blood tests to detect tumor markers, including carcinoembryonic antigen (CEA) and CA 19-9, may help your physician follow you during and after treatment.

How is colon cancer treated?

Cancer treatment depends on the type of cancer, the stage of the cancer (how much it has spread), age, health status, and additional personal characteristics. There is no single treatment for cancer, but the most common options for colon cancer are surgery, chemotherapy, and radiation therapy. Treatments seek to remove the cancer and/or relieve painful symptoms that the cancer is causing.

Surgery
Stage 0 colon cancer may be treated by removing the cancer cells. This is done using colonoscopy. For stages I, II, and III cancer, more extensive surgery is needed to remove the part of the colon that is cancerous. This surgery is called colon resection.

Chemotherapy
Almost all patients with stage III colon cancer should receive chemotherapy after surgery for 6 - 8 months. This is called adjuvant chemotherapy. The drug 5-fluorouracil can increase the chance of a cure in certain patients.

Chemotherapy is also used to improve symptoms and prolong survival in patients with stage IV colon cancer. Irinotecan, oxaliplatin, capecitabine, and 5-fluorouracil are the three most commonly used drugs. Monoclonal antibodies, including cetuximab (Erbitux), panitumumab (Vectibix), bevacizumab (Avastin), and other drugs have been used alone or in combination with chemotherapy.

You may receive just one type, or a combination of these drugs. There is some debate as to whether patients with stage II colon cancer should receive chemotherapy after surgery. You should discuss this with your oncologist.

Radiation therapy:
Radiation therapy is sometimes used in patients with colon cancer. It is usually used in combination with chemotherapy for patients with stage III rectal cancer. For patients with stage IV disease that has spread to the liver, treatments directed at the liver can be used. This may include: 

• Burning the cancer (ablation) 
• Delivering chemotherapy or radiation directly into the liver 
• Freezing the cancer (cryotherapy) 
• Surgery

Alternative Treatments

Although there is no scientific evidence to show that alternative treatments can treat or cure colon cancer, certain therapies can improve the quality of life of cancer patients. Activities such as art, dance and music can shift focus away from the disease and the treatment process, and help reduce stress. 

In addition, exercise and meditation can improve mood and appetite. Support groups are also a helpful resource for coping with colon cancer. Information on local groups can be found through organizations including the Colon Cancer Alliance, Cancer Care and the American Cancer Society.

Sources:

National cancer institute

MNT

Live scieces

0 Southern diet could raise your risk of stroke

Eating Southern-style foods may be linked to a higher risk of stroke, according to research presented at the American Stroke Associations International Stroke Conference 2013.

In the first large-scale study on the relationship between Southern foods and stroke, researchers characterized a Southern diet by a high intake of foods such as fried chicken, fried fish, fried potatoes, bacon, ham, liver and gizzards, and sugary drinks such as sweet tea. In addition to being high in fat, fried foods tend to be heavily salted.

"Weve got three major factors working together in the Southern-style diet to raise risks of cardiovascular disease: fatty foods are high in cholesterol, sugary drinks are linked to diabetes and salty foods lead to high blood pressure," said Suzanne Judd, Ph.D., M.P.H., lead researcher and a nutritional epidemiologist at the University of Alabama Birminghams biostatistics department.

Previous research has shown that Southerners are about 20 percent more likely to have a stroke than the rest of Americans.

Comparing the dietary habits of more than 20,000 black and white adults, researchers found:

- Stroke frequency was directly proportional to how much Southern food participants ate.
- People who ate Southern foods about six times a week had a 41 percent higher stroke risk compared to those who ate it about once a month.
- Eating a Southern diet accounted for 63 percent of the higher risk of stroke among African-Americans above that of their white counterparts.
- Those whose diets were highest in fruits, vegetables, legumes and whole grains (eaten about five times a week) had a 29 percent lower stroke risk than those whose diets were the lowest in these foods (eaten about three times a week).

The study raises red flags for African-Americans who are five times more likely to eat Southern foods than whites, Judd said. And first-time stroke risk among blacks is almost double that of whites, according to American Stroke Association statistics.

Participants from 48 states answered telephone questionnaires about what foods they eat as part of the ongoing Reasons for Geographic and Racial Differences in Stroke (REGARDS) Study (begun in 2003). Participants were evenly divided between men and women, and the minimum age was 45.

Each person underwent an in-person medical assessment including height, weight and blood pressure measurements; an electrocardiogram; and a blood test. Every six months after, participants answered follow-up telephone questions about their stroke incidence, sleep habits and overall health.

Researchers designed a mathematical model to group foods commonly eaten together into 56 different categories. Each persons eating habits were scored based on the categories. The scores were further analyzed in relation to how often they had a stroke.

About two-thirds of the participants who ate the most Southern-style foods lived in the southeastern United States. But, no matter where they live, people eating a lot of Southern foods should be more aware of their risks of stroke, Judd said.

Healthcare providers should educate patients about nutrition earlier, and ask patients about what theyre eating, how much and how often, she said.

0 Want To Slim Eat 6 Times Day With Small Portions

Whether the weight increase after the holidays? Now its time to return to normal body weight. Perhaps many ways diet can be done. Actually you do not need to bother because by eating 6 times a day the body can lean back.

Normal diet in a day is three times. If more than 3 times as many people assume may gain. A study has shown that those who eat six small meals a day, lost weight.

More than 95% of people who are overweight have a habit of eating three times a day. Because of that, many of them sick and even some who have nutritional deficiencies. This could be due to poor metabolism.

If going to eating six small meals, you should also stay away from snacks, such as chips, chocolate, soda and candy. The food was not vandal diet is not recommended for consumption.

Do not worry about going hungry, because by eating smaller portions, this type of a balanced nutritious diet should also be included. Can eating carbohydrates with fats, fiber, proteins such as vegetables, fruits, nuts. Or enjoy a bowl of cereal mixed with skim milk at breakfast.

A healthy weight loss is also recommended by some nutritionists. More often eat to lose weight are encouraged, but small portions shall remain in place.

This diet has also been shown to prevent you from overeating and helps maintain portions. Healthy food will also help prevent the risk of diabetes, heart disease and hypertension.

Not only that, the diet regularly will help keep the muscles in the body. Additional foods that contain amino acids are easily absorbed muscles and build muscle if assisted with exercise.

0 Prenatal DHA reduces early preterm birth low birth weight

University of Kansas researchers have found that the infants of mothers who were given 600 milligrams of the omega-3 fatty acid DHA during pregnancy weighed more at birth and were less likely to be very low birth weight and born before 34 weeks gestation than infants of mothers who were given a placebo. This result greatly strengthens the case for using the dietary supplement during pregnancy.

The results are from the first five years of a 10-year, double-blind randomized controlled trial to be published in the April issue of the American Journal of Clinical Nutrition. It is also available online. A followup of this sample of infants is ongoing to determine whether prenatal DHA nutritional supplementation will benefit children’s intelligence and school readiness.

“A reduction in early preterm and very low birth weight delivery could have clear clinical and public health significance,” said Susan Carlson, A.J. Rice Professor of Dietetics and Nutrition at the KU Medical Center, who directed the study with John Colombo, KU professor of psychology and director of the Life Span Institute.

“We believe that supplementing U.S. women with DHA could safely increase mean birth weight and gestational age to numbers that are closer to other developed countries such as Norway and Australia,” she said.

DHA (docosahexaenoic acid) occurs naturally in cell membranes with the highest levels in brain cells, but levels can be increased by diet or supplements. An infant obtains DHA from his or her mother in utero and postnatally from human milk, but the amount received depends upon the mother’s DHA status.

“U.S. women typically consume less DHA than women in most of the developed world,” said Carlson.

During the first five years of the study, children of women enrolled in the study received multiple developmental assessments at regular intervals throughout infancy and at 18 months of age. In the next phase of the study, the children will receive twice-yearly assessments until they are 6 years old. The researchers will measure developmental milestones that occur in later childhood and are linked to lifelong health and welfare.

Previous research has established the effects of postnatal feeding of DHA on infant cognitive and intellectual development, but DHA is accumulated most rapidly in the fetal brain during pregnancy, said Colombo. “That’s why we are so interested in the effects of DHA taken prenatally, because we will really be able to see how this nutrient affects development over the long term.”

0 Low Glycemic Index Diet Vs High Cereal Fiber Diet

Which of these two diets - a low-glycemic-index (LGI) diet or a high-cereal-fiber (HCF) diet - do you think would produce the better blood sugar control?

Researchers from Toronto set out to answer that question. Their results were published in the December 17 issue of the Journal of the American Medical Association:

Effect of a Low-Glycemic Index or a High-Cereal Fiber Diet on Type 2 Diabetes

Ill give you the answer up front: The low-glycemic-index diet was better, but only moderately.

The 210 participants with type 2 diabetes followed their respective diets for 6 months, at the end of which:

For those who followed the LGI diet:

• HbA1c went down by 0.50 (from 7.14 to 6.64)
  
• HDL went up by 1.7 mg/dl

For those who followed the HCF diet:

• HbA1c went down by 0.18 (from 7.07 to 6.89)
  
• HDL went down by 0.2 mg/dl (HDL is the good cholesterol, you want this to go up)

How Did The Diets Differ?

Low-Glycemic-Index Diet

"The following foods were emphasized: low-glycemic index breads (including pumpernickel, rye pita, and quinoa and flaxseed) and breakfast cereals (including Red River Cereal [hot cereal made of bulgur and flax], large flake oatmeal, oat bran, and Bran Buds [ready-to-eat cereal made of wheat bran and psyllium fiber]), pasta, parboiled rice, beans, peas, lentils, and nuts."

Fruit in the LGI diet leaned toward temperate: apples, pears, oranges, peaches, cherries, and berries.

High-Cereal-Fiber Diet

"Participants were advised to take the "brown" option (whole grain breads; whole grain breakfast cereals; brown rice; potatoes with skins; and whole wheat bread, crackers, and breakfast cereals)."

Fruit in the HCF diet leaned toward tropical: bananas, mangos, guavas, grapes, raisins, watermelon, and cantaloupe

Both Diets

Everyone was advised "to avoid foods such as pancakes, muffins, donuts, white buns, bagels, rolls, cookies, cakes, popcorn, French fries, and chips."
________

0 Italian CornBread Pane di Granoturco

Bread baking at home is a kind of stress burster for me, love baking bread and cant explain how the whole house will smells while baking bread at home.You should live this fabulous bread baking moment coz we cant explain certain things in our life with words,have to live to realize how true it is. Since am hosting an event with Italian cuisine, i googled for an Italian bread. I crossed ciabatta,focaccia etc as i have baked already these bread, i dont want to make them again. When i searched for an Italian cornbread, i got this recipe from here,this bread sounds pect for me and started preparing the bread dough and finally baked this beautiful cornbread at home last weekend.

I served this cornbread for our dinner with some grilled meats and salad, enjoyed again for breakfast with butter and jam, this bread turned out simply awesome,spongy with a beautiful crust, obviously the picture speaks a lot na, so guys if you are bored of the usual cornbread give a try to this fabulous bread and am sure you will definitely love it.This bread doesnt need eggs or any other dairy products, its completely vega friendly bread.Sending to Flavors of Cuisines - Italian event guest hosted by me,event by Julie.

1+1/2tsp Dry active yeast
1/4tsp Sugar
1/2cup Bread flour
1cup Luke warm water

Mix the dry active yeast,sugar,bread flour and luke warm water well and keep aside for 40minutes.

1+1/2tsp Salt
3tbsp Olive oil
1/2cup Cornmeal
2cups Bread flour

Now add the salt,olive oil cornmeal to the already prepared bread mixture and mix well.

Finally add the bread flour to knead for few minutes until you get a soft and stiff dough.

(Initially the dough will be sticky, dont forget to dust with enough flour and knead for 10-12minutes)

Arrange the kneaded dough in a greased bowl and keep aside for 2hours.

Once the dough doubled the volume,punch down and roll as a medium sized rectangle.

Roll it as a log, sprinkle some cornmeal over the baking tray. Drop gently the rolled log like dough.

Let it rise for an hour.

Preheat the oven 425F.

Make a deep slash in the middle of the log,place it in the middle rack of the oven.

Place an another baking tray to hold water on the bottom of baking tray and pour 2cups of tape water.

This helps to make the crust crispy, close the oven door immediately.

Bake for 30minutes or until the crust is nicely browned and firm top.

Enjoy with ur favourite spread.

0 The Latest Cavalcade of Risk is Up!

The latest Cavalcade of Risk is up, hosted by Ray at the Excess Return blog.  This is a compendium of blog posts about enterprise, insurance and business-related risk.

Enjoy!

0 Eight Daily Servings of Fruits and Vegetables Slash Heart Disease Risk

Researchers publishing in the European Heart Journal have released the result of a study examining the diet of more than 300,000 men and women from eight European countries. They found that those individuals eating the most fruits and vegetable servings per day experienced the lowest level of ischemic heart disease (IHD), the most common form of the illness.

Ischemic heart disease is characterized by a reduced blood supply to the heart due to narrowed vessels from coronary plaque or chronic levels of inflammation that constrict blood flow. The end result is a greatly increased risk of heart attack as blood flow to the critical organ is shut off.

Eight Servings of Fruits and Vegetables Shown to Lower Chronic Disease Risks

Data from this research comes from the long-running European Prospective Investigation into Cancer and Nutrition (EPIC) study that began in 1992. An analysis shows that people eating at least eight servings of fresh fruits and vegetables each day have a 22% lower risk of dying from IHD compared to those taking less than three daily servings. A serving is defined as approximately 80 grams or the equivalent of a small banana or medium apple.

Dietary analysis was determined by using a standard questionnaire, and factors including health, socio-economic status, and lifestyle, as well as smoking, drinking and exercise habits were taken into account. Dr. Francesca Crowe of the University of Oxford in England observed “This study involved over 300,000 people in eight different European countries, with 1,636 deaths from IHD. It shows a 4% reduced risk of dying from IHD for each additional portion of fruit and vegetables consumed.”

Natural Food Diet Lowers Heart Disease Risk by Nearly One-Quarter

In an effort to better understand the result of data collected over the eight and a half year course of this leg of the study, researchers made allowances for external factors such as differences in lifestyle and eating habits. The researchers did caution that people tend to report a higher intake of fruits and vegetables when completing questionnaires and that may skew the results slightly in either direction.

The final analysis of this leg of the EPIC study provides conclusive evidence that increased consumption of fruits and vegetables have a consistent and measurable impact on the risk of death from a heart attack. Professor Michael Marmot, director of the University College London in an accompanying editorial explains, “Cardiovascular disease is the most common cause of death. A reduction of 22% is huge. Reductions in cancers of several sites, in blood pressure and stroke, would add to this reduction in fatal CHD. Moving to a diet that emphasizes fruit and vegetables is of great importance to public health.”

The association between lowered heart attack risk and increased consumption of fresh fruits and vegetables is well known among health-minded people. The ongoing results from the EPIC study continue to reinforce the importance of a diet high in natural foods to maintain health and lower the risk from ischemic heart disease.

0 Developing a diet plan

Food is important to feed the body and invest in good overall health . Maybe sleep over breakfast , work through lunch , you skip meals or snacks gorge yourself with not too healthy . Stress and fatigue associated with long hours of training and planning efforts sporting activities can cause food to become a source of stress , rather than being one of the pleasures of life. Given the current culture of the rush, eat well might seem more difficult than ever.

To develop a good diet plan must take into account :
    Eat three different food at every meal . The more variety of foods eat more vitamins , minerals and other nutrients will be consuming . Try to pick thirty-five different types of food each week , instead of the same ten or fifteen foods that can get currently consuming . You can do this not only eating bran flakes with banana, but different types of cereal , adding fruits- not just a turkey sandwich for lunch , but various types of bread and filling , not only lettuce in the salad , but lots of vegetables of different colors.
    Choose foods in their natural state . Unprocessed foods and what they are minimally processed have more nutritional value and less sodium , trans fats and other unhealthy ingredients . For example , oranges instead of orange juice, wheat bread instead of white bread, boiled potatoes instead of fries.
    Act with moderation. Instead of classifying a food as good or bad for your health , be moderate and try to follow a diet that provides between 80% and 90 % of food quality and 20 % or 10 % less nutritional richness . Thus, fries , soda , pizza , take place in a healthy diet, one must balance them with healthier alternatives during the day .

Although a well balanced diet is ideal for good nutrition , a diet must avoid linear, ie , banana , banana , banana , rice , rice , rice . Eating repeatedly makes life simple, but it can lead to improper diet and chronic fatigue.
When we go to develop a diet plan , diet must make a circle , in which two thirds is occupied by fruits, vegetables and whole grains , and one-third protein and foods rich in calcium.

I hope you will be helpful , comment and suggest . And do not forget to share !

0 Resveratrol could fight Alzheimers

The major genetic risk factor for Alzheimers disease (AD), present in about two-thirds of people who develop the disease, is ApoE4, the cholesterol-carrying protein that about a quarter of us are born with. But one of the unsolved mysteries of AD is how ApoE4 causes the risk for the incurable, neurodegenerative disease. In research published this week in The Proceedings of the National Academy of Sciences, researchers at the Buck Institute found a link between ApoE4 and SirT1, an "anti-aging protein" that is targeted by resveratrol, present in red wine.

The Buck researchers found that ApoE4 causes a dramatic reduction in SirT1, which is one of seven human Sirtuins. Lead scientists Rammohan Rao, PhD, and Dale Bredesen, MD, founding CEO of the Buck Institute, say the reduction was found both in cultured neural cells and in brain samples from patients with ApoE4 and AD. "The biochemical mechanisms that link ApoE4 to Alzheimers disease have been something of a black box. However, recent work from a number of labs, including our own, has begun to open the box," said Bredesen.

The Buck group also found that the abnormalities associated with ApoE4 and AD, such as the creation of phospho-tau and amyloid-beta, could be prevented by increasing SirT1. They have identified drug candidates that exert the same effect. "This research offers a new type of screen for Alzheimers prevention and treatment," said Rammohan V. Rao, PhD, co-author of the study, and an Associate Research Professor at the Buck, "One of our goals is to identify a safe, non-toxic treatment that could be given to anyone who carries the ApoE4 gene to prevent the development of AD."

In particular, the researchers discovered that the reduction in SirT1 was associated with a change in the way the amyloid precursor protein (APP) is processed. Rao said that ApoE4 favored the formation of the amyloid-beta peptide that is associated with the sticky plaques that are one of the hallmarks of the disease. He said with ApoE3 (which confers no increased risk of AD), there was a higher ratio of the anti-Alzheimers peptide, sAPP alpha, produced, in comparison to the pro-Alzheimers amyloid-beta peptide. This finding fits very well with the reduction in SirT1, since overexpressing SirT1 has previously been shown to increase ADAM10, the protease that cleaves APP to produce sAPP alpha and prevent amyloid-beta.

AD affects over 5 million Americans – there are no treatments that are known to cure, or even halt the progression of symptoms that include loss of memory and language. Preventive treatments are particularly needed for the 2.5% of the population that carry two genes for ApoE4, which puts them at an approximate 10-fold higher risk of developing AD, as well as for the 25% of the population with a single copy of the gene. The group hopes that the current work will identify simple, safe therapeutics that can be given to ApoE4 carriers to prevent the development of Alzheimers disease.

0 The 12 Population Health and Care Coordination Colloquium

Mark your calendars for Philadelphia Feb 27-29, 2012! 

This premier educational event is a must for anyone interested in population health and care management.  More information on attending virtually or in person can be found here.

0 Garlic Coriander Pull Apart Yeasted Muffins

Garlic and coriander combo works out wonder in yeasted breads, i prepared this yeasted muffins for Bread baking day,but somehow i couldnt able to post it on that event day. Better not late, am posting today as i dont have any recipe for todays post.Yes am getting lazy coz of the sudden chilled weather and i didnt prepared anything for todays post as i do quite often. Coming to this yeasted muffins, they are super flavourful with garlic and coriander, obviously very quick to prepared once your dough gets doubled in size.

You can serve very well this yeasted muffins with a bowl of warm soup or simply along with some dip either prepared with veggies or cream cheese. Love garlic flavoured breads,needless to say these muffins tastes exactly like them.You can replace the coriander leaves with your favourite herbs also you can prepare this muffins as a single loaf bread, but somehow this flavourful pull apart yeasted muffins will definitely attracts everyone specially the kids.Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya

2cups All purpose flour
1/2cup Wheat flour
1/4cup Coriander leaves (chopped)
1/2tsp Chilly flakes
5nos Garlic cloves (crushed)
3tbsp Olive Oil
1tbsp Active dry yeast
1tsp Salt
1/2tsp Sugar
1/4cup Luke warm water

Stir in the active dry yeast,salt,sugar in luke warm water, keep aside until the yeast turns foamy.

Meanwhile take the all purpose flour,wheatflour,crushed garlic cloves,coriander leaves,chilly flakes in a bowl, add gradually the foamy yeast, water,olive oil and turn as a soft dough.

Arrange this dough in a greased bowl and keep in warm place for two hours until the dough double their volume..

Grease the muffins moulds and keep aside.

Punch down the doubled dough, knead for a while with enough flour.

Roll the dough as a rectangular disc, cut a 5thick slices.

Place the slices one over another strip and stack them.

Cut those stacked dough as medium sized squares and place it in the already greased muffins tins.

Place them in a warm place for an hour until they double their volume. Preheat the oven to 350F.

Bake for 20-25 minutes until they crust turns brown.

Keep aside and let them cool completely..

Enjoy with any spread..

0 Excess Calcium Doubles the Risk of Cardiovascular Death in Women

Cardiovascular disease continues to rank as the leading cause of death among men and women in western cultures. Many lifestyle factors, including processed food diet, lack of physical activity and daily stress contribute to this largely preventable disease and cause of early death. While there are many natural compounds and nutrients that help to help lower the risk of developing heart disease, taking supplemental calcium to prevent bone loss and osteoarthritis is now shown to be a significant factor that promotes the development of cardiovascular disease and advancing mortality, especially in women.

Excess Calcium Intake Disrupts Homeostatic Balance to Double Heart Disease Risk in Women

A research team from Uppsala University in Sweden has published the results of a study in the British Medical Journal that explains how high intakes of calcium (corresponding to diet and supplements) in women are associated with a higher risk of death from all causes, but cardiovascular disease in particular, compared with women with lower calcium intake. For decades, women have been advised to supplement with a daily course of calcium ranging from 1,000 to 1,500 mg to prevent bone loss. This study demonstrates how that advice may be a leading cause for the development of heart disease and early death.

Researchers studied 61,443 Swedish women over an average period of 19 years to test the association between heart disease risk and calcium intake. Data was gathered on total calcium received from both dietary and supplemental sources. The team grouped the women from the lowest mean calcium intake of 572 mg/day to the highest (2,137 mg/day). The scientist factored in lifestyle data including menopausal status, postmenopausal estrogen therapy, weight and height, smoking habits, leisure-time physical activity and educational level to help parse the results.

Women Need to Closely Monitor Calcium Intake from Food and Supplements to Lower Heart Disease Risk

Over the course of the study, 11,944 women, or 17 percent died. The team determined that 3,862 died from cardiovascular disease, 1,932 from heart disease and 1,100 from stroke. The study did not further differentiate specific diagnoses between cardiovascular disease and heart disease. The highest rates of death from all heart disease related causes were associated with a daily calcium intake higher than 1,400 mg/day or lower than 600 mg/day. Women in the top quartile that took a daily calcium supplement were found to be twice as likely to die when compared to those in the ideal range of 600 to 999 mg/day.

The researchers concluded that either high or low calcium intake can override normal homeostatic control causing changes in blood levels of calcium. Although not mentioned in this study, past work has also found that vitamin K is necessary to move excess calcium from the blood into the bones and teeth. Without this critical nutrient, calcium remains in circulation where it is easily bound with oxidized LDL cholesterol to form deadly arterial plaque. Individuals consuming a healthy diet rich in vegetables, nuts seeds and fruits should receive sufficient calcium from diet and naturally benefit from a reduced risk of cardiovascular disease, without the need for supplementation.

0 Potent chili and cold air to burn body fat

Potent chili and cold air to burn body fat - What is the equation of the cold and the spicy chili? Both are potent fat burning in the body, according to new research.

That is, eating peppers or spicy foods as well as being in the room or cold weather conditions can maximize the burning of brown fat cells.

As reported by The Examiner, flammable brown fat cells to be converted into energy. In contrast to white fat cells that tend to lead to weight gain.

Research from Hokkaido University Graduate School of Medicine in Japan involving eight respondents who have little brown fat cells. They were then asked to enter into a low-temperature room every day for two hours.

After six weeks of doing a similar activity, researchers found that those people successfully lose fat five percent of his body.

In addition, the researchers also analyzed those who love eating spicy foods or chili. The respondent group was found to be able to burn maximum calories in the body.

The results then reported in the Journal of Clinical Investigation.