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Diet & Nutrition

Discussion in 'Health & Wellness' started by GSD, Nov 2, 2011.

  1. GSD

    GSD Active Member

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    Post things that relate to any areas of Diet & Nutrition.

    They can be such things as your diet, or diets, weight (gain/loss) nutrition, foods, menus, meals, dietary restrictions, food allergies. Or feel free to add something else.

    Whenever possible please include links, articles, information, or details about them as well as your personal experiences or need for information.

    Site sources whenever possible including things such things as studies, journals, nutritionists and other medical references.







    By accessing any information in this thread or anything posted in this forum or website you agree to any Terms of Service, Privacy Policy & Disclaimer posted on this website
     
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  3. Bye You!

    Bye You! Extreme VIP Gold

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    I'd like some info on juicing.

    What are good fruits/vegetables to use?

    What's a good juicer to get? I think I may ask Santa to bring me one.
     
  4. GSD

    GSD Active Member

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    I know that this does fall into this category but I am breaking a few out because of how much information I've run across. I don't want to have 1 giant thread with too much information. Later on it will be hard to find it. Like in the health thread. I'm still looking for that tooth and body pdf link I posted there and can't find it yet :sad: I need that to make an important post in the the dental thread.

    I'm actually going to do a separate thread on Food Preparation: Juicing, Grinding, Crushing and things of this nature :riley:

    I will set that up now that now since you have a question on it
     
  5. GSD

    GSD Active Member

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  6. GSD

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  7. GSD

    GSD Active Member

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    Kefir - various fermented forms of milk (Cow, Goat, Sheep Coconut) - Acidic - Probiotic - Similar to yogurt

    If you are lactose intolerant try goat's milk which is very easy to digest or try coconut if that bothers you

    http://en.wikipedia.org/wiki/Kefir
    http://www.redwoodhill.com/kefir-milk/questions-about-goat-milk-kefir
    http://www.organicconsumers.org/articles/article_6742.cfm

    [​IMG]
    [​IMG]
    [​IMG]


    [​IMG]

    Blueberries and Cream Kefir
    1 cup of goat milk kefir, organic
    1/4 cup fresh blueberries
    3 TBSP seed mix
    10 cashews, soaked
    2 strawberries, diced (optional)

    1. Put cashews (and strawberries) in the bottom of the bowl.
    2. Add kefir and top with blueberries.
    3. Garnish with seed mix.

    [​IMG]
    [​IMG]

    Raw banana pancakes w' blueberry sauce and raw goat's milk kefir

    4 bananas, 1/4 cup flax seed, 2 tbsp udo's choice oil, juice of 1/2 lemon, 1/2 tsp cinnamon, 2 tbsp blueberry sauce (pureed blueberries), 2 tbsp raw goat's milk kefir (or raw almond cream).

    grind the flax to a flour using a coffee mill. add this with all the other ingredients except the blueberry sauce and kefir to a blender and blend to a puree. share the mix evenly onto 2 dehydrator sheets and spread into a pancake shape about 8mm-1cm thick. dehydrate at 38 degrees c for 10 hours flip them over and peel off the sheet, then dehydrate for 1 more hour.

    serve on a plate and put 1 tbsp of the blueberry sauce and kefir on each pancake
     
  8. GSD

    GSD Active Member

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    What is a Probiotic?

    Microorganisms living within our bodies may be either probiotic, pathobiotic or eubiotic. A probiotic is a microorganism that contributes positively to the body’s health. These friendly bacteria also are also called floraâ€â€meaning “healthful.â€Â

    A pathobiotic, on the other hand, is a microorganism that harms or impedes the body in one way or another.

    Meanwhile, a eubiotic can be either harmful or helpful to the body, depending upon their colony size and location. A healthy body contains a substantially greater number of probiotics than pathobiotics, while a diseased body likely contains more pathobiotic than probiotic populations.

    www.probiotic.org

    Probiotic Strains

    Acidophilus
    Bacillus
    Bacillus Laterosporus
    Bacillus Sphaericus
    Bacillus Subtilis
    Bifidus
    Bifidobacterium
    Bifidobacterium Bifidum
    Bifidobacterium Infantis
    Bifidobacterium Longum
    Bifidobacterium Animalis
    Bifidobacterium Breve
    Lactobacillus
    Lactobacillus Brevis
    Lactobacillus Bulgaricus
    Lactobacillus Casei
    Lactobacillus Helveticus
    Lactobacillus Plantarumtarum
    Lactobacillus Reuteri
    Lactobacillus Rhamnosus
    Lactobacillus Sporogenes
    Lactobacillus Salvarius
    Saccharomyces Boulardii
    Saccharomyces Cerevisiae
    Streptococcus Thermophilu


    List of possible health problems as a result of an imbalance in bacteria in the body

    -rotavirus
    -intestinal bacteria
    infections
    -cholesterol
    -liver disease
    -blood pressure
    -gum disease and
    -dental caries
    (cavities)
    -bacterial infections
    -irritable bowel
    syndrome (IBS)
    -Crohn's disease
    -digestive problems
    -allergies eczema
    -lactose intolerance
    -polyps
    -diverticulosis
    -diverticulitis
    -ulcers
    -constipation
    -pancreatitis
    -kidney stones
    -kidney disease
    -vaginosis
    -vaginitis
    -candida infections
    -premature birth weights
    -baby colic
    -ear infections
    -anorexia nervosa
    -intestinal permeability -keratoconjunctivitis
    -immunosuppression
    -cancer
    -HIV/AIDS
    -autoimmune disease
    -inflammatory diseases
    -viruses:
    colds, influenza and
    herpes
    -sleep
    -diabetes (glucose
    control)
    -respiratory infections
    -rebuilding of the
    immune system
    -nutritional deficiencies



    Just some of the potential health benefits of kefir are:

    1. Improves digestion
    2. Treats lactose intolerance, constipation, diarrhea, colon cancer and inflammatory bowel syndrome
    3. Treatment for ulcer
    4. Regulates the blood pressure and blood sugar
    5. Regulates cholesterol
    6. Effective treatment for various respiratory conditions
    7. Effective treatment for eczema, various skin disorders
    8. Effective treatment for acne
    9. Fortifies the body’s immune system
    10. Improves the body’s defenses and resistance to diseases
    11. Has anti aging or anti oxidant properties

    http://www.yourkefirsource.com/
     
    Last edited: Nov 6, 2011
  9. GSD

    GSD Active Member

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  10. GSD

    GSD Active Member

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    Pre-Biotics

    Prebiotics

    The term "prebiotic" means a substance that encourages existing microflora to increase its population. Prebiotics differ somewhat from probiotics, in that a prebiotic substance may consist of an enzyme, component, or chemical extracted from a particular strain of bacteria, or from a fermentation reaction involving bacteria. When prebiotics are found to be effective, the purpose they serve is that of a catalyst to promote the growth of the host's indigenous colonies of helpful bacteria. A simple way to remember this is that a prebiotic prepares the way for a probiotic. Prebiotics do not act in isolation, they do not introduce new bacteria, and they typically do not contain an entire culture of bacteria. Prebiotic substances often consist of high-tech laboratory extracts derived from bacteria, wherein a particular chemical reaction or component of bacteria has demonstrated effectiveness in encouraging the activity of surrounding micro-organisms.

    http://www.probiotic.org/prebiotics.htm



    Excellent detailed laboratory technical PDF on pre-biotics

    chriskresser.com/articles/prebiotics.pdf
     
  11. GSD

    GSD Active Member

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    Campbell University published article on the health benefits of dark chocolate. Includes many references.

    http://web.campbell.edu/faculty/nemecz/George_home/references/Chocolate.html

    The Health Benefits of Dark Chocolate
    George Nemecz, PhD
    Assistant Professor of Biochemistry
    Department of Pharmaceutical Sciences
    Campbell University School of Pharmacy
    Buies Creek, North Carolina



    A few years ago, who would have thought that the food pyramid recommended by many agencies would be shaken? Now, many health care professionals have stopped suggesting that people base their diets on carbohydrates and have lifted the taboo on several fatty foods. Chocolate, one of the world's most widespread passions, has traditionally occupied the top of the pyramid, meaning that it is the least recommended food type.1 Research data published recently, however, may force us to reconsider this negative view about chocolate, especially dark chocolate. Before recommending dark chocolate to their patients, pharmacists should look at both the benefits and health hazards resulting from chocolate consumption.

    If people were to consume pure cocoa, it would be easier to assess the positive and negative effects of ingredients found in cocoa beans. However, most people consume processed chocolate, with less desirable ingredients such as added sugar, corn syrup, milk fats, and hydrogenated oils.



    Chemical Constituents
    Hundreds of chemicals in cocoa beans have been identified, including polyphenols, pyrazines, quinoxalines, oxazolines, pyrroles (tannins), pyridines, flavonol proanthocyanidins, and phenylethylamine. The methylxanthines, which make up roughly 3% of the cocoa bean and consist of two thirds theobromine and one third caffeine, give cocoa its bitter taste and stimulative effect.2 Because of their theobromine content, methylxanthines act as myocardial stimulants, diuretics, coronary dilators, and smooth muscle relaxants.

    The origin of the cocoa bean and treatments such as fermenting and roasting can also affect its chemical composition. The characteristic components of chocolate liquor, which is formed by grinding cocoa beans, are polyphenols such as gallic acid and catechin and their derivatives: theogallin, gallocatechin, epiatechin, and epigallocatechin.3 Separated cocoa butter, extracted from chocolate liquor, is mainly a mixture of triglycerides.

    Cocoa beans are also composed of polar lipids (making up 1% to 2% of the cocoa bean), containing two thirds glycolipids and one third phospholipids, and phytosterols, which are found in concentrations of 1.8 to 2 mg/g and are composed of sitosterol (50% to 70%), stigmasterol (20% to 30%), and camposterol (5% to 9%). Cocoa butter contains mainly beta- and gamma-tocopherols in the range of 150 to 250 mg/g. The fatty acid composition of triglycerides is characteristically high in saturated and monounsaturated fatty acid (20% to 30% palmitic acid, 16:0 [16 refers to carbon chain length, 0 refers to zero bound]; 30% to 35% stearic acid, 18:0; and 30% to 35% oleic acid, 18:1; as a minor component 2% to 4% linoleic acid, 18:2; and < 0.3% linolenic acid, 18:3).4

    Physiological Activity and Therapeutic Use
    Cocoa and chocolate products have been delicacies for the wealthy for centuries and are today for all classes. Chemical evidence proves that the Mayans consumed a cacao beverage as early as 600 bc.5 When the Aztecs took over Central America, the cocoa bean was used not only for drinks but also as currency. Spaniard Hernando Cortez brought the first cocoa to Europe, sparking chocolate's reputation as an exquisite food for the well-to-do everywhere. Recently, health food stores have been stocking specialty chocolate products, some with high fiber and cocoa content and others that are low in sugar and milk fat. In pharmacy, chocolate flavoring may be used to mask the bitter taste of certain drugs.

    Current knowledge of the pharmacology of pure cocoa includes its positive effects on lipid metabolism, which include a general lipoxygenase-inhibition of flavonols and procyanidins, as well as an inhibitory effect on nicotinamide adeninine dinucleotide phosphate*dependent lipid peroxidation. In vitro studies further pinpointed the differential inhibitory effect of epicatechin and its low-molecular procyanidins on human 5-lipoxygenase, which may contribute to a putative anti-inflammatory effect of cocoa products.6

    Animal and human studies have shown that orally administered cacao liquor polyphenols increase the resistance of low-density lipoproteins (LDL) to oxidation.7,8 The comparison of antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) indicates that cocoa powder infusion in a concentration range of 1.5% to 3.3% inhibits LDL oxidation as effectively as or better than green tea.9 Epidemiological studies have suggested that regular consumption of tea, especially green tea, would reduce LDL oxidation in vivo in humans, resulting in an inverse association of the tea consumption with cardiovascular disease. The list of other protective mechanisms of green tea may include an anti-inflammatory effect, antiplatelet activity, promotion of normal endothelial function, and blocking expression of cellular adhesion molecules. It is likely that eating dark chocolate would afford the same protection against cardiovascular diseases as green tea.

    Since cocoa and chocolate are high in flavonoids, they were an obvious choice for acute feeding studies, which have demonstrated increased plasma antioxidant capacity, and reduced platelet reactivity.10 Dutch scientists carried out a clinical trial in which 70 subjects with primary hypercholesterolemia ate three servings of phytosterol-enriched chocolate (1.8 g phytosterols) per day for four weeks. Plasma totals and LDL cholesterol levels were significantly reduced by 6.4% and 10.3%, respectively. However, triglyceride and high-density lipoprotein levels were not affected. While intestinal cholesterol absorption decreased, researchers observed an elevated level of lathosterol concentration, indicating increased endogenous cholesterol synthesis in response to decreased absorption.11 These findings indicate that dietary chocolate enriched with phytosterols can be used as a functional food to help reduce coronary heart disease risk for people with mild hypercholesterolemia.

    Anticarcinogenic Properties: It is generally accepted that flavonols and procyanidins may have anticarcinogenic activities. The anticarcinogenic effects of polyphenols have been extensively examined, and researchers have found that the polyphenol components of green tea, grapes, and berries may possess chemopreventive properties. The mechanisms of antimutagenesis and anticarcinogenesis by which tea polyphenols act include modulation of extracellular and intracellular metabolic and proliferative processes.12,13 However, much less is known regarding whether cocoa powder polyphenols have similar activities. Recent studies using cocoa powder and extracts with differing amounts of flavonols and related procyanidin oligomers showed growth inhibition on human colonic adenocarcinoma in vitro.14

    Antioxidant Properties: Oxygen free radicals have been implicated as a major cause of DNA damage. There is evidence that cocoa liquor polyphenols are effective in preventing the damaging chemical reaction by scavenging active oxygen radicals.15,16 In vitro biological activity of polyphenols has been proven, but the in vivo activity depends on the amount of polyphenols reaching the target cells or the amount of biochemical compounds in the active chemical form surviving the digestion process. Cocoa procyanidins appear to be remarkably stable; most ingested procyanidins are absorbed in active form and available for metabolism.17 Clinical studies have shown that both the oligomeric and monomeric units of procyanidins favorably affect cardiovascular health and that they can reach their targets as early as 30 minutes after the consumption of flavonol-rich cocoa beverages.18
     
  12. GSD

    GSD Active Member

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    Chocolate Cravings
    Dietetic professionals are aware of the reality of chocolate cravings. Chocolate contains many biologically active constituents that potentially influence different sections of the brain that control behavioral and psychological actions.19,20

    Regional cerebral flow was studied in subjects who ate chocolate beyond satiety. The scientists observed modulation in cortical chemosensory areas, indicating that taste and smell are important for processing the internal and motivational state. The results supported the hypothesis that there are two separate motivational systems: a coordinating approach and an avoidance behavior.20

    Chocolate cravings have been associated with certain drug-induced neuroses, which indicate the presence of a pharmacologically active substance in chocolate. Scientists have targeted primarily the methylxanthines, which act as competitive antagonists on adenosine receptors. They have found an endogenous cannabinoid compound called anandamide, which is present in microsomes found in the brains of rats.21 Anandamide (N-arachidonylethanolamine) is a brain lipid that mimics the effects of plant-derived cannabinoid drugs. It is also released by neurons and is rapidly hydrolyzed by amidohydrolase enzymes.22 Other fatty acid derivatives of ethanolamine, which is found in cocoa beans, do not activate brain cannabinoid receptors but can raise anandamide levels since they inhibit anandamide breakdown.22

    Research has demonstrated that women are more susceptible to cravings than men are and that chocolate cravings may be associated with the menstrual cycle. Cravings have been correlated with negative moods, and eating chocolate relieves cravings that are independent from hunger.23 Researchers have found several explanations for the craving phenomenon. It may originate from a need for complex carbohydrate consumption (ie, the sugar content of chocolate), which increases the availability of the amino acid tryptophan, the precursor of serotonin. However, the texture, smell, and taste of chocolate, as well as the pleasure-causing anandamides chocolate contains, also cause chocolate cravings.

    Precautions
    Moderate consumption of dark chocolate does not pose any hazards. If the product's lipid components originate from cocoa butter and/or lecithin, which is composed of stearic acid, oleic acid, and palmitic acid, it has a fairly neutral effect on the lipid profile.24 Concern about high saturated fat content, especially stearic acid, may be unfounded since stearic triglycerides are not absorbed as well as other fats and are excreted in the feces.25 Milk chocolate, however, contains cholesterol and small amounts of other long-chain saturated fats that may adversely influence the lipid profile.

    Chocolate is blamed for causing many adverse effects and for influencing bodily functions. Although chocolate has been blamed for causing acne and premenstrual syndrome, its association with these medical problems is weak or has not been established. However, there are a few conditions that have a real association with chocolate consumption. People with recurrant migraine headaches who are sensitive to cheese and red wine or who are undergoing stress will be affected by chocolate. Pregnant women and women attempting to conceive should restrict their consumption of caffeine-containing products. Those with high blood pressure, insomnia, asthma, heart problems, digestive problems, or elevated lipoprotein (a) levels should consult their physician before regularly including dark chocolate in their diets.3

    Dosage
    The beneficial effects of dark chocolate are typically seen at dosages normally consumed by humans (30 to 90 g/d). To benefit from chocolate, people who can afford the caloric intake from fat (10 to 35 g) can eat three to four bars (1.5 oz) per week of dark chocolate or have a daily cocoa drink with skim milk and a small amount of sugar. However, overweight or obese people should limit their chocolate intake. Too much chocolate consumption during pregnancy can be dangerous for fetuses since they have not developed the enzymatic setup for demethylation.26 Overdose, which can happen after consumption of more than 300 mg of caffeine and more than 300 mg of theobromine, can have negative effects on the central nervous system and can cause stomach irritation. (In fact, dogs can be lethally poisoned by eating enough chocolate to ingest 100 to 150 mg/kg of theobromine. Thus, chocolate should not be left within a dog's reach.)

    Conclusion
    There are many questions surrounding the benefits and risks of chocolate, which is a favorite food of people worldwide and a part of the regular diet in the United States. How frequently, in what quantity, and in what form can we enjoy cocoa products? Should the high saturated fat and caloric content associated with chocolate concern us? Can everyone eat chocolate and cocoa products without penalty?

    Detailed multidisciplinary research on the effects of cocoa and chocolate has led scientists to several conclusions. Chocolate may lower the risk of LDL oxidation, and its high stearate levels are innocuous in terms of atherogenic potential. Additionally, cocoa or chocolate consumption may have a beneficial effect on eicosanoid synthesis and may shift prostacyclin levels, which reduces the risk of platelet aggregation, thrombosis, and vasoconstriction. Because dark chocolate is high in fiber and procyanidins, it may have a preventive effect on certain cancer development. However, more research needs to be done on the antiproliferative effects of cocoa polyphenols because their benefits have not been established in vivo. Dark chocolate and cocoa powder contain low amounts of anandamide and other N-acetylethanoamine derivatives (brain lipids that bind to cannabinoid receptors), which may be responsible for the feeling of pleasure people describe when they consume chocolate. These compounds may also be responsible for intensifying the sensory properties of chocolate that are essential to craving. Finally, because of its theobromine content, chocolate acts as a myocardial stimulant, a diuretic, a coronary dilator, and a smooth muscle relaxant.

    The above points are characteristic of chocolate that has a high cocoa content (dark chocolate and pure cocoa powder). Milk chocolate, white chocolate, chocolate syrup, and other chocolate-containing products have few or no benefits, and their high sugar and milk fat content adversely influence their dietary impact.
     
  13. GSD

    GSD Active Member

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  15. GSD

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    Research showing that Vitamin D is significantly better at preventing flu than flu shot

    http://www.project.nsearch.com/prof...-better-than-vaccines-at-preventing-influenza

    http://www.naturalnews.com/029760_vitamin_D_influenza.html

    NOTE: Related articles @ bottom of page

    • Vitamin D Halts Growth of Breast Cancer Tumors

    • Vitamin D prevents breast cancer

    • Vitamin D is nutritional key for prevention of breast cancer

    • Vitamin D prevents heart disease

    • It's Winter - Do You Know Where Your Vitamin D Is?

    • Sunlight emerging as proven treatment for breast cancer, prostate cancer and other cancers


    http://www.naturalnews.com/033998_influenza_vaccines_effectiveness.html


    BEST SOURCES OF VITAMIN D

    Sunlight - http://sunshinevitamin.org/

    Foods - http://whfoods.org/genpage.php?tname=nutrient&dbid=110


    SIDE EFFECTS & TOXICITY OR EXCESS VITAMIN D

    http://www.mayoclinic.com/health/vitamin-d-toxicity/AN02008

    http://www.nlm.nih.gov/medlineplus/druginfo/natural/929.html
     
  16. GSD

    GSD Active Member

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    Raw Organic Coconut Oil (Caution from GHP: Eat too much it will make you crap like a goose :p) & Coconut Butter (Contains some coconut oil)

    [​IMG]

    [​IMG]

    Medical Research Links on Health Benefits - http://www.coconutresearchcenter.org/Coconut Research-Coconut Research Center.pdf

    http://www.coconutresearchcenter.org/


    List of Potential Benefits

    Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
    Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
    Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.
    Expels or kills tapeworms, lice, giardia, and other parasites.
    Provides a nutritional source of quick energy.
    Boosts energy and endurance, enhancing physical and athletic performance.
    Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
    Improves insulin secretion and utilization of blood glucose.
    Relieves stress on pancreas and enzyme systems of the body.
    Reduces symptoms associated with pancreatitis.
    Helps relieve symptoms and reduce health risks associated with diabetes.
    Reduces problems associated with malabsorption syndrome and cystic fibrosis.
    Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
    Helps protect against osteoporosis.
    Helps relieve symptoms associated with gallbladder disease.
    Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.
    Improves digestion and bowel function.
    Relieves pain and irritation caused by hemorrhoids.
    Reduces inflammation.
    Supports tissue healing and repair.
    Supports and aids immune system function.
    Helps protect the body from breast, colon, and other cancers.
    Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
    Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
    Helps prevent periodontal disease and tooth decay.
    Functions as a protective antioxidant.
    Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
    Does not deplete the body's antioxidant reserves like other oils do.
    Improves utilization of essential fatty acids and protects them from oxidation.
    Helps relieve symptoms associated with chronic fatigue syndrome.
    Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
    Reduces epileptic seizures.
    Helps protect against kidney disease and bladder infections.
    Dissolves kidney stones.
    Helps prevent liver disease.
    Is lower in calories than all other fats.
    Supports thyroid function.
    Promotes loss of excess weight by increasing metabolic rate.
    Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.
    Helps prevent obesity and overweight problems.
    Applied topically helps to form a chemical barrier on the skin to ward of infection.
    Reduces symptoms associated the psoriasis, eczema, and dermatitis.
    Supports the natural chemical balance of the skin.
    Softens skin and helps relieve dryness and flaking.
    Prevents wrinkles, sagging skin, and age spots.
    Promotes healthy looking hair and complexion.
    Provides protection from damaging effects of ultraviolet radiation from the sun.
    Helps control dandruff.
    Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
    Has no harmful or discomforting side effects.
    Is completely non-toxic to humans.
     
  17. GSD

    GSD Active Member

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    Taking request for topics in this thread

    If I get none I'll continue on my own
     
  18. GSD

    GSD Active Member

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    Glutamine - An Amino Acid - Some Potential Benefits - healthier intestines, a stronger immune system, bigger muscles, better blood sugar control and a more agile brain. For therapeutic uses, glutamine is especially recommended for people who suffer from intestinal problems, frequent NSAID users who need to protect their gastrointestinal tract, those with immune dysfunction, and anyone under heavy stress (including strenuous exercise) or recovering from injury or other trauma. It may also be helpful as adjunct therapy in the treatment of addictions such as alcoholism.

    http://www.lef.org/magazine/mag99/sep99-report3.html


    The Life Extension Foundation website and magazine is a tremendous source of information on many topics regarding Diet and Nutrition. They will almost always site the sources and reference supporting documentation in publications

    As with any site that sells products check the sources and references of information to determine to the best of your ability that it is based on a safe, reliable, sound, and unbiased set of information as possible.


    As always consult with a licensed medical professional prior to use of any products
     

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