Students Of Success

A balanced diet should be composed of a variety of raw vegetables. Emphasizing the fact that the vegetables should be organic or the best of what is available. A variety of vegetables assure the proper enzymes, vitamins and minerals.

Juices are the best way to reach the full amount of enzymes, vitamins and minerals for the body’s daily uses. Enzymes are the key elements of nourishment to the body. The enzymes enable the body to digest food and absorb it into the blood. For example, some enzymes break down the protein, carbohydrate and fat molecules of foods into smaller molecules; others assist in passing these molecules from the intestines to the bloodstream and yet, there are others using the molecules to build structures of cellular constituents. The enzymes are in the seeds, the sprouting part of the plant.

Replenishment is the law of life; if we do not eat we die. Eating the wrong foods and not replenishing enzymes, vitamins and minerals shorten life and one could suffer along the way.
There are some diseases, such as albinism, lack of normal pigmentation in the skin and hair of a person, animal or coloration of a plant, result from an enzyme deficiency. It is necessary to use a trustworthy supplement to replenish enzymes and nutrients.

Without knowing how fresh-raw vegetables and fruit juices work in the body, one would think why not eat the vegetables and fruits instead of juicing. Solid foods require digesting and with juices, the body will not need to digest. Nourishment gets to the cells and body tissues quickly.

There is no nourishment in fiber. Eating solid foods cause the body hours to process. Extracting juice and setting the fiber aside for later use, the body can receive nourishment immediately and generate energy. Enzymes are responsible for storage and release of energy.

Fiber is required even though there are no nutrients, when eaten, raw the fiber acts as a broom in the intestines, sweeping it clean. When food is cooked, fiber acts as a mop swabbing the intestines leaving residue causing a build up. The colon becomes sluggish, constipation, inflammation of colon, and other disturbances can occur.

Before starting, different food regiments consult a health care professional.

Juicing vegetables and fruits gives the body an avenue to digest and assimilate nutritional enzymes. The digestive system uses little energy because juice requires minimum digestion, saving energy. After a large meal, the body slows down, because the energy is used to process the meal.

Raw vegetable juices are necessary as a supplement to every diet. A raw food regiment without sufficient quantity and variety can be equally deficient as cooked foods. A fresh raw variety of organic vegetables supply the body with amino acids, minerals, salts, enzymes, and vitamins. The quality of vegetables has a bearing on the results.

Carolyn Bell Smith, committed to helping others improve their health, lifestyle, fight sickness, disease, and building a strong immune system.
http://www.yourhealthrenewed.com
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My god, I’ve been tired lately. What’s up with that? I sure wish it would pass soon. Maybe I just need more sleep. I could stand to lose a few pounds, too. I work out, but all that does is slow down the weight gain. It’s not fair.

Anything like this going around in your head lately? You’re not alone. Today I kept track, and four of the conversations I’ve had with colleagues have been not work-related, but diet-related. And it’s only noon.

Of course, I was right in there, lamenting my sorry plight. But if I take the time to be honest, what am I really doing to sabotage myself? Yesterday I ate a candy bar. Big deal, one candy bar. I also didn’t get my walk in, but it was snowing outside. Come to think of it, I should drink more water. I always feel much better when I’m drinking plenty of water. So why is it so hard to do?

Jim Rohn says, “Failure is a few errors in judgement repeated every day.” It isn’t the big, colossal mistake that knocks us off our tracks. It’s those tiny, seemingly harmless little mistakes that cost us.

Of course, the same holds true for people on restrictive weight loss diets. A friend of mine was losing weight after years of struggle, and we were all quite proud of her. But she was tired constantly, and needed ten hours of sleep, when previously she had only needed eight. Ten hours of sleep – that’s like an additional two-hour commitment every single day! That’s twelve extra hours out of her week, gone. Imagine what one could accomplish in twelve hours. Imagine what doesn’t get accomplished when twelve hours go missing from the week.

She became sick, went to the doctor, and the doctor said “You’re not eating enough!” Yes, she was discouraged, because the last thing she wanted to do was eat more and regain the weight. It didn’t seem fair that her only options were to be overweight and healthy, or to lose weight and be sick. Fortunately, she enrolled in a formal weight loss program, was able to adjust her eating, and keep her weight down.

Too often we worry about sabotaging our diets when we should worry about sabotaging our lives. Eating that candy bar doesn’t just prevent me from losing weight. It depletes me of the energy that I need to get things accomplished, to work on my goals, and to enjoy life. Cumulatively, it may even cut my life short.

The next time you’re thinking about your health, your energy, your weight, and your life, consider how your diet may be preventing you from being where you want to be. Are you eating too much? Not enough? The wrong things? How do your choices affect your energy levels? The answers to these questions hold an important key to your success!

Holly Zenith is a motivational writer who aspires to help women reach their goals and find fulfillment in their lives. Visit her website at http://www.hollyzenith.com.

Our living environment has become increasingly more polluted, our diets unhealthy with processed foods that are full of preservative, harmful fats, refined carbohydrates, and sugars which fill our stomach but do not nourish our body optimally. On top of that we are leading very busy, hectic, and stressful lifestyles. Even though we boast to have the best and modern time-saving electrical gadgets and appliances most people are left with no time or no stamina for exercise which everyone knows is vital for health.

All these have put a great deal of strain on our immune system which has to constantly function on a hyper mode, trying hard to neutralize the environmental pollutants we are exposed to and ingested toxins from foods and drugs, trying to help your body maintain a state of homeostasis or balance for optimum health. When this physiological balance is not restored, the common physical symptoms that will manifest are:

• allergies
• cancer
• cardiovascular disease
• obesity
• chronic fatigue syndrome
• depression
• aging prematurely

The immune system is a complex network of specialized cells and organs such as the spleen, thymus and bone marrow that defense any foreign viruses or bacterial when they invade your body. We get sickly easily because of an impaired immune system. T-cells is a product of the thymus gland which protects you against harmful bacteria, viruses, and parasites, but it shrinks as we age, reducing the production of T-cells. This is why it’s so important to boost your immune system as you get older to avoid sickness. Many are searching for natural healthy diets, nutrition supplementation and exercise to nourish and strengthen their immune system to work more efficiently.

The discovery of medicinal mushrooms such as cordyceps and ganoderma lucidum (reishi) or Lingzhi has been documented in many reputable studies on its ability to restore our bodies’ balance and natural resistance to disease.

What is Cordyceps?

Cordyceps or Cordyceps Sinensis is a rare parasitic organism grows primarily on the Tibetan plateau at high altitudes of 14,000 feet. In Chinese, its name means ‘winter worm, summer grass’ or “caterpillar fungus.” It is nature’s cross marriage of the insect and plant kingdom. When it was first discovered about 2000 years ago the Chinese thought the herb was a worm. The fungus mushroom is a product from a type of fungus which parasites upon the larvae of the Chongcao bat moth and forms a fungus/larva composite body, and it takes five to seven years to complete its life cycle.

As part of the Chinese culinary delicacy, the cordyceps mushroom was used in soups and brews with pork and poultry. Due to its scarcity and high price, its use was reserved exclusively for the Emperor’s Palace in China. Cordyceps has been recognized for centuries and has long been used in traditional Chinese medicine (TCM). For generations, it has been considered the premier agent in the Chinese culture for:

• restoring energy
• longevity and quality of health
• treating lung problems
• strengthening kidney functions

In 1993, three women Chinese athletes set new world records in the National Games in China. Their coach attributed their success to intensive training and supplementation with the cordyceps mushroom. Today many scientific studies have proven the numerous health benefits from this fungus.

Recently, a small study presented at the American College of Sports Medicine annual meeting (1999), showed that a cordyceps-based supplement (CordyMax, Pharmanex) significantly increases maximal oxygen uptake and anaerobic threshold, which may lead to improved exercise capacity and resistance to fatigue.

Health Benefits of Cordyceps:

• enhances endurance, stamina and exercise performance
• reduces fatigue
• relieves asthma
• fights sexual dysfunction
• improves libido in man and woman
• promotes healthy lung function
• improves kidney and liver functions through metabolizing and excreting toxic substances
• promotes healthy cholesterol levels
• improves respiratory functions
• promotes natural vitality

Everyone from young to old can enjoy the benefits from cordyceps mushroom which is sold in forms of its natural dry fruiting body, powdered form, tinctures, dietary supplement or in tonic soups.

Copyright 2005

Elena Leong is a health enthusiast and adviser in holistic health, a certified Aromatherapist by International Federation of Aromatherapy UK(IFA) and the founder of http://www.1menopause.com –a website for women going through menopause. She has helped many to better health and vitality through holistic therapy and herbal nutrition supplements.

Nutrition; A confusing subject at best for many athletes, supplements are even more confusing. Every week a new product enters the scene! They all make their miraculous claims, but the truth is that a large majority of them are garbage! You really don’t know what’s in a product these days. Most supplements contain additives, some are listed, and some are not.

It’s getting to the point that some athletes don’t take any supplements at all; especially high level or paid athletes fearing the fact that they might be caught up in a doping scandal. And that’s too bad, but I can understand the concern. Taking care of your body before and after strenuous activities or workouts is difficult sometimes, when you’re caught in the middle. If you’re interested in better health and improved physical fitness, then you’ve surely heard of whey protein.

Why do most athletes use whey protein?

I don’t think most athletes don’t know why they consume protein. If I ask one; I probably couldn’t get a straight answer – maybe they would say it builds bigger muscles. A large majority only know what they read in Muscle and Fiction. The fact of the matter is that protein levels are depleted through exercise. Muscles require amino acids to prevent deterioration, give endurance and build mass. Whey proteins, being the most complete protein; delivers all the essential amino acids that muscles need for repair and rebuilding, improving body composition and performance. It is also an excellent source of BCAA’s (Branch Chain Amino Acids) which are the first ones used during exercise and resistance training. Another plus is that whey contains leucine; a very important, an essential amino acid for stimulating muscle protein synthesis (building or formation) and growth.

What is it?

Commercial whey protein comes from cow’s milk. Whey is the by-product of making cheese and was usually thrown away as a waste product. Now researchers say that whey protein is high quality, natural protein that is rich with amino acids essential for good health and muscle building. That’s true to a certain extent, but you have to read the fine print. The quality of whey protein is only as good as the cow it comes from. Preferably free-range cow free of growth hormone, pesticides and anti-biotics!

A healthy cow means healthy whey – simple.

Whey is also naturally found in mother’s milk (which makes it a good idea for mothers to consider breast feeding their newborn). It is being considered for use as a fortifier of grain products because of its considerable health benefits and bland flavor.

Although protein is also found in other foods such as meat, soy and vegetables, whey protein is proven to have the highest absorption (digestion) levels in comparison to all others.

Who should consider using whey protein?

Anyone can use it. I haven’t seen anyone who’s allergic to whey protein. Whey has many health benefits, a big one being immune support. Whey increases the levels of Glutathione in the body (an anti-oxidant needed for improved immune function). Others just as important are bone health and sports health (speeds up the recovery process, and enhances immune system function), which we discussed earlier, and weight management. Also vegetarian athletes can benefit from the use of whey.

Because amino acids are ‘building blocks’ for the human body it is sometimes used by hospital burn patients to speed up the healing of wounds or burns.

The high quality protein that comes from whey makes it a recommended choice for those who need optimal benefits from restricted diets including diabetics, those on weight management diets and even ill patients not able to consume enough protein in their diet to assist with healing.

Are there any side effects to using whey?

No. I personally have taken it for years, and will continue to do so. But I’ve gotten smarter over the years and have become “even more” particular as to what I put in my body. Whey protein is a food and so it does not have the risks associated with other supplements, so there’s nothing to worry about there. That said, too much of anything can hurt you. Extremely high use of whey protein can overload the liver which can cause serious problems. Moderation is always recommended. The only “negative” I see with whey (that I didn’t really pay attention to until 3 years ago) is that mostly contain artificial sweeteners such as aspartame, sucralose, and saccharin. Terrible stuff! But they have been around for so long that we all have kind of taken them for granted. These chemical agents should be against the law to make, but the manufacturers of these sweeteners are seemingly untouchable and actually “above the law” or have influence on the food industry laws that are written. Hey, money talks!

Athletes (and anyone else for that matter) need to start reading the labels of the foods, drinks, and energy bars they purchase, and check for these poisons. You won’t see or feel a dramatic difference, because many of these toxins work slowly and virtually go unnoticed, that’s the scary part! But it’s just a matter of time before you start to notice something, because they “all” have side effects.

It’s going to be difficult, but you should avoid these chemical sweeteners at all costs, and try to purchase products sweetened with natural sweeteners such as herbal stevia. One whey product that I’ve found that I can’t wait to try is by Dr. Joseph Mercola.

Here’s the link. http://www.mercola.com/forms/whey_healthier.htm/

If anyone gets their hands on this before I do, write me and let me know what you think. And I’ll do the same.
Other than that; the use of whey protein is a natural and healthy way to make sure you get the proper amount protein in your diet; therefore increasing your health and well being.

Take care and always think outside-of-the-box.

John Grady is the owner of Training-for-Athletes.com.A company based in Europe (the Netherlands) that specializes in Sport-specific training and athletic development.John is certified by ACE and the ISSA and has more than 15 years of training experience. He regularly trains and advises many amateur and professional athletes in the areas of athletic development.

Questions on training?

Feel free to visit his website at http://www.training-for-athletes.com and subscribe to his free,information rich newsletter. He also can be contacted directly via email at johnny@training-for-athletes.com.

Sprouts not only taste good, but they are also a great source of
vitamins, fiber, protein, anti-oxidants, and enzymes. A sprout is
produced when a seed starts growing into a vegetable. Sprouts can
grow from the seeds of vegetables, from grains such as buckwheat,
and from beans. While Mung beans are perhaps the most common
source of sprouts, you can also obtain good results from lentils,
soybeans and chickpeas just to name a few.

Sprouts can be grown almost anywhere and the best part is you
only need a few basic supplies to get started. By following a few
simple steps, you can receive a continual supply of nutritious
sprouts.

While there are several commercial products available to
cultivate sprouts, here are three of the easiest methods to help
you get started.

- Growing Sprouts in Flower Pots -

1. Start with a clean clay or plastic flower pot. Make sure
there is a hole in the bottom of the pot to ensure good drainage.
Then place a piece of cheesecloth or muslin in the bottom of the
pot over the hole so that the seeds/beans cannot fall out.

2. Next, soak the seeds or beans overnight and then put them in
the pot. Remove any that are broken or damaged. Cover the plant
pot with a dish.

3. Once a day, hold the pot under running water for a few
minutes. This is to soak the seeds/beans thoroughly.

4. Once the sprouts begin to show, remove the dish and cover the
pot with a piece of clear plastic wrap to let in the light. Place
the sprouting pot near a window that allows daylight but is not
in direct sunlight.

- Growing the Sprouts in Trays -

1. Soak the seeds or beans overnight. Remove any that are broken
or damaged before you begin the sprouting process.

2. Select a low, flat dish (like a pie plate) or tray. You can
purchase growing trays wherever planting supplies are sold.

3. Next, spread out a 2-inch layer of soil and then sprinkle the
soaked seeds or beans on top of the soil.

4. Cover the seeds/beans with four layers of damp newspaper.

5. Cover the top of the tray with clear plastic wrap.

6. When the sprouts start to lift the plastic cover, (usually
about three days) remove the newspaper.

7. Place the tray in a window so that the light can turn the
sprouts green. You will need a space to place the sprouting tray
that receives daylight but is not in direct sunlight.

8. Because the thin layer of soil dries out quickly, water twice
each day.

9. After about 8-10 days, you will have sprouts tall enough to
harvest.

- Growing Sprouts in a Jar -

1. Soak the seeds, grains, or beans in lukewarm water overnight
in a wide-mouth glass jar. Remove any that are broken or damaged
before you begin the sprouting process. (Sprouting increases the
seed volume. 4-tablespoons will be sufficient for a quart size
container.)

2. In the morning, pour off the water in the jar and rinse the
seeds/beans thoroughly.

3. Place a piece of cheesecloth or muslin over the mouth of the
jar. Use a rubber band to hold the material securely in place.
This makes rinsing easier.

4. To keep the sprouts constantly damp, repeat the rinsing 2-3
times a day. Remember to drain any excess water because the
sprouts should not stand in water.

5. Keep the jar away from the light for the first few days.

6. When the seeds/beans begin to sprout, (usually about the
forth day) move the jar into the light to activate the
chlorophyll and turn the sprouts green.

- Harvesting and Storing the Sprouts -

Newly germinated grain, seed, and sprouts, increase in food value
in the very first period of growth. Grains should be harvested
and eaten from when they are six days old until they are 4-5
inches tall. To harvest, just take your kitchen scissors and cut
what you need.

Sprouts from beans, peas, etc., are ready earlier and can be
eaten when they are 3-6 days old, depending on the type of
sprout. For spouts grown in no soil or in seed trays, you can
harvest the green “grass” when it starts to grow. Sprouts, from
grain sown in jars, are ready sooner and are edible even before
they turn green. Seeds sown in soil take a little longer.

If necessary, wash the sprouts thoroughly to remove the seed
coat. Sprouts need to be stored in the refrigerator once they are
ready to eat. Put the sprouts in tight sealing bags, and they
will remain flavorful and crisp for one to two weeks. Rinsing the
sprouts daily under cold water can extend their life.

Sprouts may be frozen by blanching them over steam for three
minutes and then cooling them in ice water. Drain them and pack
into freezer containers.

- Some of the Kinds of Seeds/Beans You Can Sprout -

The following list gives some of the popularly sprouted
seeds/beans. It is not all inclusive as you can sprout almost any
kind of seed. Remember that seeds soak up 2-3 times their dry
volume in water and sprouts need at least six times the volume
occupied by the seeds. So be sure that your container is large
enough, and start with a minimal amount of seed in a container
like a jar, until you determine the correct quantity that will
grow to the sprout size you like, without being difficult to
remove.

Your local garden shop or health food store will carry a line of
seeds for sprouting. When purchasing seeds for sprouting, be
certain that the seeds are intended for food and not for
planting. This precaution is necessary because some seeds meant
for planting have been treated with fungicides or insecticides to
protect the young seedlings when planted in a field or garden.

Alfalfa - should be soaked for 6-12 hours. The seeds can be
planted in the pots or jars and also in the flats with soil.
1-part seed gives 10-parts sprouts in approximately 5-6 days.
Sprouts can be eaten after 3 days. When the root is 1-2 inches
long, it will begin to develop tiny green leaves. At this stage,
it needs to be eaten immediately so the plant will not switch to
photosynthesis that exhausts the stored food in the seed.

Peas - when soaked in a glass jar, will grow sprouts in about 3
days. When the roots are 2-inches long, they are ready to eat.
1-part peas gives 2-parts sprouts.

Lentils - can be grown in either a glass jar or a plant pot and
need to be soaked for 12-hours. The sprouts are ready in 3-4
days. Lentil sprouts are ready to be eaten when the root is
1-inch long. 1-part lentils gives 6-parts sprouts.

Barley, Oats, and Rye - should be soaked for 12-hours and then
can either be grown as “grass” to harvest, or sprouts ready to
eat after 3-4 days. The ideal length for eating is about
1/2-inch. 1-part seed gives 2-parts sprouts.

Soybeans - can be grown in a glass jar or a pot. They need to be
soaked for 12-hours and sprouts are usually ready after 3-5 days.
They are ready to eat when the root is 2-inches long. 1-part
beans gives 4-parts sprouts.

Mung Beans - after soaking for 12-hours, these beans can be grown
by any method. Mung beans are the most commonly grown sprouts and
are usually ready to eat after 3-5 days. When the bright, white
root grows from 1-2 inches long, they are ready to eat. 1-part
beans gives 4-parts sprouts.

By growing your own sprouts, you will save yourself money because
it is less expensive to buy sprout seeds and grow and harvest the
sprouts yourself, than it is to buy the sprouts from a market.
Sprouting at home takes only a few minutes a day, and can produce
a good part of your daily requirements of the nutrients you need
from fresh produce. The hassles are minor, the costs are low, and
the freshness is wonderful.

The information contained in this article is for educational purposes
only and is not intended to medically diagnose, treat or cure any
disease. Consult a health care practitioner before beginning any
health care program.

Emily Clark is editor at Lifestyle Health News and Medical Health News
where you can find the most up-to-date advice and information on
many medical, health and lifestyle topics.

Omega3 - Nutrition for the Pregnant Mother and Child

It is widely accepted that a woman’s nutritional needs change when she becomes pregnant. This includes both an increase, as well as a decrease of certain foods, drinks and supplements. While we all know that an increase in nutrients during this time is beneficial, however, just as an increase in certain nutrients can support fetal development, deficiency of a number of nutrients can lead to birth defects or complications.

Essential Fatty Acids (omega3 and omega6) in the correct ratio and quantify can offer exceptional benefits in terms of fetal development, the health of the mother-to-be and the health of the baby after being born.

How Can Omega3 Fatty Acids Help During Pregnancy?

Overall Wellbeing

It is becoming common knowledge that omega3 fatty acids are exceptionally important for human health. Unfortunately in most Western lifestyles our diets include dangerously low levels of omega3s and a level of omega6 fatty acids that is far too high. This shift in our diet can be very closely correlated with the increase in incidence of degenerative diseases over the past hundred years.

Omega3 and omega6 fatty acids are labeled‘essential’ because the body cannot synthesise them on its own. It relies upon a food source, and unfortunately, given the nature of the average, modern western diet – the majority of us severely lack a natural source of omega3 fatty acids, with omega6s are provided at damagingly high levels through cooking oils, butter etc. To compound this, the omega6 fatty acids that we do intake are often cooked or spoiled by heat, light and oxygen and have therefore become toxic to our bodies.

Hundreds of research studies have now proven, beyond doubt, that a diet including optimal levels of omega3 and 6 (in the correct ratio) on a regular/daily basis can lead to a myriad of health benefits, and can also help to prevent (and reverse) the symptoms of degenerative diseases such as cancers, cardiovascular disease, arthritis as well as Type 2 diabetes.

Other benefits that are gained from including omega3 and 6 essential fatty acids in your diet include a stronger immune system, stronger bones, an increase in energy, weight loss and healthier hair, nails and skin.

It is important to remember that pregnant women can experience a deficiency in omega3 fatty acids as more are required during pregnancy. This deficiency can be compounded after a woman’s first pregnancy as her maternal stores can become depleted, rarely returning to pre-pregnancy levels.

Fetal Development

Omega3 fatty acids are vital to healthy fetal development. A deficiency can easily occur with modern, Western diets and supplementation has been recommended by many researchers, health experts and doctors (not only for pregnant women, but for everyone!).

During fetal development, omega3 fatty acids are especially important for neural development and cell growth. Throughout pregnancy, omega3’s supply ‘brain food’ to the fetus, as important brain and eye development takes place during fetal development, continuing well into the child’s infant years. In fact, the lack of omega3 fatty acids during pregnancy and during the formative years after birth have been discovered to be a critical element for both the neurological and visual development of the baby. DHA is especially vital, as fetus cannot produce DHA efficiently independently.

In fact, research has shown that by adding omega3 and omega6 fatty acids to the mothers diet during pregnancy can almost certainly have a very positive effect on the child’s cognitive abilities. These effects have even been proven to exist in the development of the child until the age of four!

Perhaps, even more critically, studies have shown that effective supplementation of omega3 fatty acids during pregnancy can greatly decrease the likelihood of complications such as pre term labour, and pre-eclampsia (toxemia) – a significant contributor to maternal mortality.

Research is proving beyond doubt that omega3 supplementation is almost vital during pregnancy and can greatly increase the health and development of both the child and the mother. However, it is recommended that these fatty acids are not added solely to the diet through consuming fish or fish based supplements. There are growing concerns regarding the toxicity of fish, particularly from mercury poisoning. A safer option would be to seek specific pre-natal supplements, or those such as Udo’s Choice which contain only plant based fatty acids.

Infant/Child Behaviour and Development

Modern research is showing a strong link between infant/child behaviour and nutrition. Over the past thirty years, the focus of this research has turned to omega3 fatty acids and their role in the behavioural development and learning skills. ADHD, in particular, has been very closely associated with omega3 fatty acid deficiency both in terms during pregnancy and in the infants diet until at least the age of four. Research has shown that infants with lower omega3 levels are more likely to suffer behavioural problems including hyperactivity, impulsivity, anxiety, temper problems and unsettled sleep patterns.
Interest in this area was first shown following a breakthrough study in 1981 which hypothesised that children with ADHD are more likely to have a diminished nutritional status of EFAs due to them showing greater thirst than non-ADHD children.

This study was further strengthened two years later, when EFA levels were measured in 23 children diagnosed with behavioural disorders and 20 average children. The results showed clearly that the children with behavioural problems were significantly deficient in EFAs.

More recently, a UK-based study has been undertaken and monitored by the BBC to show the effects of nutritional supplements of omega3 fatty acids on the behaviour of children. The study has focused upon both infants (as young as 20 months) and children up to the age of 12. The children were assessed on their reading skills, IQ, spelling, behaviour and motor skills over a period of six weeks. The study was led by Dr Madelene Portwood of the Durham Local Education Authority and the Durham Sure Start trial and she concluded that ‘The performance of almost 60 per cent of the children has improved dramatically…some two-year-olds went from having a vocabulary of 25 single words to being able to use whole sentences while others were able to sit down and concentrate for the first time in their lives’.

Post Natal Depression

It has long been accepted that using supplements of omega3 fatty acids can play a vital role in treating and preventing depression. When considering the increased requirement for omega3s during pregnancy and the depletion of a mother’s omega3 reserves after giving birth it is no surprise that an omega3 deficiency may play a role in post-natal depression.

A major UK study on over 11,000 women has found that the more omega3 fatty acids consumed by women during the third trimester, the less likely she was to suffer from depression both during pregnancy and for the eight months after giving birth.

The reason behind EFAs being so effective at reducing depression is that they are used extensively by the brain through many different functions. Omega3s are converted by the body into both EPA and then DHA. The majority of the human brain is comprised of DHA, and a deficiency of DHA has been linked to the Alzheimer’s epidemic. Low levels of EFAs are also highly associated with low levels of serotonin, the major brain chemical that is responsible for our mood levels. Low serotonin levels almost always results in depression.

Summary

Pregnant women and new mothers should definitely consider supplementing their diet with omega3 fatty acids. The nutritional benefits are manifold both during pregnancy and in everyday life. Most significantly, the intake of omega3 fatty acids during pregnancy can prevent pre term delivery, improve the babies neural development, retina development, skin and cell health, reduce the likelihood of behavioural problems and can also help prevent the mother from experiencing prenatal and postnatal depression.

On top of the non-pregnancy related benefits, this subject is certainly worth further research and consideration.

Energise for Life offer free guides and resources for those looking to achieve optimal health and energy. With a slant towards the alkaline diet approach to health they offer a huge range of nutritional supplements, health equipment, superfoods and essential fatty acids.

The aim of Energise for Life is to give you every resource you need to reach your own individual health goals.

Health insurance coverage is basically an arrangement that for a fee(premium), an insurer pays the medical expenses of an individual. With medical costs sky high, health insurance is essential for everyone.

Unlike the underdeveloped and developing countries where most people are uninsured, almost 85% of United States citizens are insuranced.

Most people have group health insurance through their employer, union or organization. This is usually less expensive than individual coverage. Government health plans are also available.

There are different types of health insurance available. Some special coverages include maternity, travel, dental and disease specific illnesses. Coverage can be for an individual or a family. Some policies do not cover prescription drugs.

The laws relating to insurance differ from country to country and state to state, and there are Federal and state laws. A Federal legislation, Consolidated Omnibus Budget Reconciliation Act(COBRA) provides group coverage for a period of time after a person ceases employment. Premiums vary in each state, and there are various insurance guides for each state.

Aside from regular insurance, there are other types including Health Maintenance Organizations (HMOs), Preferred Provider Organizations (PPOs) and Point of Service (POS) plans. Before you make a decision, learn how each operates and the advantages and disadvantages of both. Sometimes these services overlap.

Today, health insurance agencies put great emphasis on prevention and delaying onset of disease. This philosophy holds many benefits for the insurer, the client and the nation at large.

Look at various health insurance options and choose wisely keeping in mind cost and benefit. For instance, a newly married couple may find it cheaper to purchase individual policies rather than a family plan. Make sure that the insurance is what you need and the price is right.

Health Insurance Coverage provides detailed information about health insurance coverage, individual health insurance coverage and more. Health Insurance Coverage is affiliated with Individual Health Insurance Quotes.

Female Basic Multiple was designed as a general nutritional maintenance product for women of all ages. Many important ingredients include a variety of vitamins, minerals, and other constituents. It also includes ovarian substances. Important ingredients in the product and their functions are discussed below.

Vitamin A

Female Basic Multiple contains 4,167 IU of Vitamin A. Vitamin A is a fat soluble vitamin that is used by the body to maintain vital bodily functions like bone growth, cell division, etc. Female Basic Multiple uses this compound for multidimensional uses. It is used to regulate the immune system, which helps prevent infections. It keeps surface linings of eyes and the respiratory, urinary, and intestinal tracts healthy.

Vitamin C

Female Basic Multiple contains 300 mg of Vitamin C per serving. Vitamin C is also known as ascorbic acid. It is a water-soluble substance. It is an important antioxidant that prevents the build up of hazardous byproducts in the body. Female Basic Multiple contains the necessary amounts of Vitamin C to help to reduce the chances of heart disease.

Vitamin E

Female Basic Multiple contains 66.7 IU of Vitamin E per serving. Vitamin E is a fat-soluble compound. Vitamin E has 8 types. Each type performs different activities that are vital to the body. Vitamin E is an important antioxidant. Vitamin E also helps to protect your body from free radicals. The Vitamin E in the Female Basic Multiple plays a prominent role in immune function and other metabolic processes.

Vitamin D

Female Basic Multiple contains 167 IU of Vitamin D per serving. Vitamin D is a fat-soluble compound. It is essential for maintaining normal calcium metabolism in the body.

The human body produces small amounts of Vitamin D when it is exposed to sunlight. Without this Vitamin, calcium is not properly absorbed in the bone structure. This leads to week bones and teeth.

Vitamin B2

Female Basic Multiple contains 10 mg of Vitamin B2 per serving. Vitamin B2 is also known as Riboflavin. It is stored in the body in small amounts. This compound is used for many biochemical operations. It is used for the metabolism of amino acids, fatty acids, and carbohydrates. Vitamin B6 is directly dependent on riboflavin for its functions. The inclusion of riboflavin in the Female Basic Multiple is most beneficial to the skin, hair, and nails.

Pantothenic Acid

Female Basic Multiple contains 10 mg of pantothenic acid per serving. Pantothenic acid is a B-complex vitamin that is vital for many bodily functions. It is a water-soluble compound. It is used to convert carbohydrates into glucose. This substance was included in Female Basic Multiple because it is important for the health of the nervous system, skin, hair, eyes, mouth, and liver.

Iron

Female Basic Multiple contains 2 mg of iron per serving. It is a mineral that is needed by red blood cells to deliver oxygen. It is used to transport and store oxygen, aid in energy production, and help the immune and central nervous systems. Female Basic Multiple fulfills the increased iron needs of females.

Many people complain that organic foods are more costly than conventional. In many cases, organic foods are priced higher. However, people aren’t weighing the costs of eating healthy against the costs of eating poorly. Americans spend millions of dollars each week on “coffee house foods”—fatty lattés and sugary frappucinos, not to mention the white-floured, trans fatty pastries that go along with them. If you were to keep a strict accounting of all the money you spent on soda, pizza, potato chips, pastries, etc., then the question is not so much how much things cost, but where the money is being spent.

And the costs don’t just stop there. The health hazards of the fungicide, pesticide,
herbicide and chemical residuals found on conventional foods have been well
documented. The Environmental Protection Agency (EPA) considers 60% of
herbicides, 90% of fungicides and 30% of insecticides to be carcinogenic. Such
substances also compromise our immunologic defenses and are disruptive to our
endocrine systems.

But not only are conventional foods more harmful because of chemical
contaminants, they are also less nutritious. Organic produce has consistently shown
significantly higher levels of nutrients such as vitamin C, iron, magnesium and
phosphorus. Can you really put a price on the safety of the foods you and your
family eats?

There are ways to eat well, without taking a huge bite out of your wallet:

1.) Join an organic co-op;

2.) Go to local farms to pick and purchase fresh, regionally-grown produce;

3.) Check out stores like Trader Joes, discount grocery stores that have begun to
offer a greater selection of organic products;

4.) Scan the coupon sections in the paper . . . more and more grocery coupons are
applying to organic products now;

5.) Make two lists—one list of “non-negotiables”—products you won’t compromise
on, and a second list of items that are of lesser priority. For example: organic
bananas aren’t as critical as organic strawberries, as berries are heavily sprayed and
not protected by a thick skin.

6.) Processed foods often come in a box or can, are intended for single meals, and
do not preserve well as leftovers. Organic, whole foods on the other hand lend
themselves more readily to stews, soups, and casseroles, which means more
leftovers. The investment of time in preparing these meals is more than made up for
in their multiple uses throughout the week. Incredible savings can be found in
cooking this way.

7.) And finally, the more people demand and purchase organic foods, the more the
prices will drop!

Super Health Nutrition Tip: Put these low-calorie, nutrient-dense Superfoods at the
top of your grocery list:

• Grain grasses (like wheat grass)
• Sea vegetables (like kelp)
• Dark green vegetables (like spinach and broccoli)
• Bright-colored vegetables (like bell peppers)
• Berries (blueberries)
• Eggs from free-range hens
• Grass-fed/grain-free/organic beef, chicken, turkey, lamb, venison, bison, etc.
• Rice and yellow pea protein
• Goat milk protein
• Non-denatured why protein
• Stabilized brown rice bran
• Sprouted legumes and grains such as kasha (buckwheat)
• Fresh-squeezed combinations of vegetable juice
• Sprouts (alfalfa or mung bean, for example)

For more Information, go to http://www.superhealth7.com

K.C. Craichy is Founder and President of Living Fuel http://www.livingfuel.com. He
is a health consultant and sought-after speaker on the topic of Optimal Health. Since 1981 he has owned and operated multiple companies in a variety of
industries. After his first venture into the health club industry in the mid 1980s,
Craichy went on to become a Founder, CEO, Investor, and Consultant for
conventional and alternative healthcare companies. Through his healthcare
endeavors, Craichy has worked with many of the top medical and nutritional
practitioners and researchers in the United States.

Breast cancer is the most common form of cancer in women, and one of the most common types of cancer in general. It is estimated that one in seven women that live to age 90 will develop breast cancer. It is especially prevalent in some families, making the statistics a bit skewed.

If you have a family history of breast cancer, your chances of developing the disease are much greater. It’s therefore a good idea to stay especially vigilant for breast cancer symptoms.

Breast cancer symptoms don’t often manifest themselves until the cancer is already in its later stages of growth, and may have already metastasized to other more vital areas of the body. That is why it is so important for women to regularly get checked. Mammograms may be unpleasant, but late stage breast cancer symptoms are worse.

The most clear and common breast cancer symptom is of course a lump in your breast. It is important to keep in mind that not all lumps are cancerous. Most women will develop numerous lumps in their breasts throughout their lives; they are especially common during periods of rapid hormonal changes such as puberty, and menstruation. Some women will have more lumps than others.

A more severe breast cancer symptom will be pain in your breasts. A cancer that has grown large enough to impinge on nerves will be a noticeable lump in a self check or mammogram, so hopefully you’ll catch anything before it gets to the point of causing pain. If one or both of your breasts are in pain, again its important to keep in mind that you don’t necessarily have breast cancer. During puberty and periods of hormone fluxes, tenderness of the breasts is common. Also pregnancy, and some medications can cause pain or tenderness in your breasts.

Even though most cases of breast cancer are diagnosed in women over 40, women in their teens and twenties are occasionally diagnosed as well. Most people don’t know that about one percent of the cases are in men. Starting from puberty, it is a good idea to start checking yourself for lumps.

Remember, during this period you’re likely to find a lot of lumps that are harmless. With some experience and some consultation with your doctor, you’ll soon get an idea of the kinds of lumps that are normal, and the kinds of lumps that may be breast cancer symptoms.

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