0 Carotenoids in Diet from Fruits and Vegetables May Help Prevent or Delay the Onset of ALS

Amyotrophic lateral sclerosis, better known as ALS, is a devastating degenerative illness that incapacitates its victims in a manner similar to those suffering from Alzheimer’s disease. At present, there is no known cure or effective treatment for the illness, believed to be the result of oxidative stress caused by decades of poor diet, stress, environmental toxins and poor physical conditioning. Researchers have now discovered that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of ALS.

Natural Sources of Fruits and Dark Leafy Vegetables Help Lower Risk of Developing ALS

ALS, or Lou Gehrig’s disease, is a progressive neurological disease that attacks nerve cells in the brain and spinal cord known to be responsible for the control of voluntary muscles. As the motor neurons degenerate, the muscles they control gradually weaken and waste away, leading to paralysis. A research team from the Harvard School of Public Health has published the results of their research in the Annals of Neurologythat builds on prior studies showing that carotenoids, the natural compounds that give fruits and vegetables their bright orange, red, or yellow colors, provide critical antioxidant support to help fight this devastating disease.

Scientists evaluated five large studies comprising more than one million participants to develop a basis for evaluation. Researchers reviewed food intake for the group and further broke consumption down to determine carotenoids eaten in the form of fruits and vegetables. Lead study author Dr. Alberto Ascherio noted “Understanding the impact of food consumption on ALS development is important. Our study is one of the largest to date to examine the role of dietary antioxidants in preventing ALS.”

Add Five to Nine Daily Servings of Fruits and Vegetables to Your Natural Food Diet

A total of 1093 cases of ALS were identified across the cohort of subjects. The team found that those with the highest intake of carotenoids from any source had the lowest risk of developing ALS. They also determined that individuals who consumed more carotenoids in their diets were more likely to exercise, have an advanced degree, have higher vitamin C consumption, and take vitamin C and E supplements. Participants with the highest dietary consumption of beta-carotene and lutein, most commonly found in dark green vegetables had a reduced risk of developing ALS.

Interestingly, the researchers found that diets high in lycopene, beta-cryptoxanthin, and vitamin C did not reduce disease incidence, and long-term vitamin C supplement intake was also not associated with lower ALS risk. Dr. Ascherio concluded“Our findings suggest that consuming carotenoid-rich foods may help prevent or delay the onset of ALS.” This study acts to support a large volume of prior works that reinforce the critical importance of a natural food diet consisting largely of fruits and vegetables to thwart diseases ranging from cancer and diabetes to Alzheimer’s disease and ALS.

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 8 Sources of vitamin C in addition to citrus fruits

8 Sources of vitamin C, in addition to citrus fruits - Vitamin C is an essential nutrient needed by the body to strengthen the immune system and helps the absorption of iron. If you do not like the citrus fruit is a good source of vitamin C, delivers eight other foods rich in vitamin C, as reported by Mag for Women following.

Papaya

Either eaten directly or processed into another dish, papaya was rich in vitamin C. This fruit also contains vitamin A and B9 or folate are both consumed by pregnant women.

Strawberry

Family berries this one is not only rich in antioxidants, vitamin C but also high. Delicious taste can be a healthy snack choices and intake of vitamin C than citrus fruits.

Kiwi

Kiwi fruit has a unique taste. The shape and texture of the meat is also exotic. In addition, kiwi contains high vitamin C which strengthens the immune system.

Chili

Compared with citrus fruit, apparently chili pepper has vitamin C higher. However, excessive consumption is clearly not good for the stomach. At least eating spicy foods is playing a little intake of vitamin C to the body.

Guava

Guava fruit can be enjoyed directly or processed into juice if you want to get the nutrients vitamin C in it. Some people like a ripe guava, while others chose a rather crude.

Paprika

Paprika can be regarded as a cousin of cayenne pepper. Just like the little chili, peppers are also rich in vitamin C. Yellow bell peppers have more vitamin C was higher than others.

Cantaloupe

Like cantaloupe? Good news for you. Because cantaloupe is also a good source of vitamin C for the body. Cantaloupe can be enjoyed in various forms of processed foods.

Grapefruit

Actually, grapefruit was related to citrus fruit. Therefore, the fruit also contains vitamin C is high. Grapefruit would make a great breakfast menu because the fruit is also rich in fiber.

That is a source of vitamin C you can get aside from citrus fruit. Enjoy!

0 Anti Cancer Plants and Fruits

Anti-Cancer Plants and Fruits



1. Tomato, known to treat prostate cancer, by eating tomatoes that have been boiled.

2. Red pepper, known to prevent colon cancer if consumed in the long term.

3. Grape seed, grape seed is also known to have anti-cancer compounds. Therefore, if you eat grapes, look who has the seeds and eat with the skin.

4. Red betel leaf, known as an anti-breast cancer by boiling.

5. Wild Ginger, known to have active substance cursil that is as anti-inflammatory and anti-cancer.

Some medicinal plants in Indonesia contain anti-cancer drugs, such as sitotoksin who has the ability to kill and detecting cells that grow abnormally. The compounds in this plant can function in the form of joint, but there is also a single.

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0 Fruits and Vegetables with High Fiber Content

Fiber / Fiber is a substance that the body needs for digestion and good health also diet. Fibers can easily get from fruits and vegetables everyday we eat.

The following health article of fruit and vegetables with fiber is good for health.
1. avocado
Avocado has 13.2 g of fiber or 54% of the RDA.

2. broccoli
One cup of boiled broccoli contains 5.2 g or 20% of the RDA.

3. Brussels sprouts
One cup of cooked Brussels sprouts contains 4 g or 16% of the RDA.

4. asparagus
One cup of boiled asparagus contains 3.6 g or 14% of the RDA.

5. carrots
One cup of chopped carrots containing 3.6 g or 14% of the RDA.

6. blueberries
One cup of blueberries contains 3.6 g of fruit or 14% of the RDA.

7. apple
One cup chopped apple contains 3 g or 12% of the RDA.

8. bananas
One medium fruit contains 3.1 g or 12% of the RDA.

9. strawberries
One cup of strawberries contains 2.9 g or 12% of the RDA.

10. cabbage
One cup of cooked kale contains 2.6 g or 10% of the RDA.

that fruits and vegetables contain lots of fiber which is good for digestive health and to diet. For those who feel they have masalh digestion (constipation) or in the mood to try the diet as well as fruit and vegetable consumption is :).-db-

0 6 Types of Fruits are Safe for Consumption With Diabetes

Sugar or fructose in fruit is often associated with negative effects for diabetics and overweight. However, other types such as oranges, melons and pears can still enjoy. Fruits this would serve to control insulin.

As reported by the Times of India, there is a miraculous fruit that can be easily found and consumed by people with diabetes. Some of these fruits is:

1. Melon
It was sweet with tender flesh tender enough water content. Melon is rich in vitamins B and C, beta-carotene, potassium and lycopene. A slice of melon contains a number of vitamins that the body needs.

2. Fruit Berry
Strawberry, raspberry and blueberry is one type of berry fruit. The content of antioxidants in it to kill the toxins in the body. Berries also contain fiber, vitamins and low in carbohydrates. You can consume this fruit is 100 grams per day.

3. Apple
Red and green-skinned fruit is yellowish flesh. Watery soft texture is sweet with a little sour. Because the skin is rich in antioxidants, so no need to peel. Apples also contain fiber and vitamin C.

4. Kiwi
Kiwi contains a lot of water. Nutritional content too much, such as potassium, fiber and vitamin C. The fruit is safe to eat low carb for diabetics. One kiwi fruit can be consumed every day.

5. Pears
Potassium and fiber contained in a pear. Low calorie consumption suitable for dieters and diabetics. It was a sweet juicy matching eaten fresh.

6. Orange
Oranges contain vitamin C famous for its. The fruit is also low in carbohydrates and rich in potassium. Orange safe to eat for people with diabetes, this fruit can also be used as a snack or dessert.

0 Effect of Fresh Fruits And Vegetables For the Body

Almost every moment of fruits and vegetables on the dinner table. Rich in fiber, vitamins and minerals. Kind diverse and can be consumed at any time. Both of these foods are known to help in weight loss and reduce stress.

Vegetables can be processed into a variety of dishes, it can also be eaten fresh as fresh vegetables or salad. Whereas fruit often eaten fresh or made juice and mixed salad. The texture and taste is different, there is a soft, crunchy, sweet, sour and bitter.

According to a medical study from the University of Warwick, found people who eat plenty of vegetables and fruits (7 servings a day), so much happier. The study involved 80,000 people in the UK and observed her eating habits.

Causes of stress varies, can be derived from foods such as fish and meat. Fatty acid content aracinoid acid (AA / ARA) is high, it could lead to changes in mood. When stress appears energipun drained. The content of the natural sugar in the fruit will increase the amount of energy in the body, to reduce stress and depression.

In addition, fruits and vegetables are also a good inclusion in the diet. High fiber for a healthy digestive system can prevent constipation and diarrhea. Although it is consumed in large quantities will not make fat, and gives a sense of fullness for longer.