Friday, October 22, 2010

A Repost From NaturalNews


Nonstick cookware chemical causes ADHD in children

Friday, October 22, 2010 by: David Gutierrez, staff writer
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(NaturalNews) A chemical used in nonstick cookware increases children's risk of developing attention deficit hyperactivity disorder (ADHD), according to a study conducted by researchers from Boston and Harvard Universities and published in the journal Environmental Health Perspectives.

The findings were previously presented at the annual meeting of the International Society of Environmental Epidemiology in Ireland.

Researchers took blood samples from children and compared their levels of a chemical known as C8 with their risk of being diagnosed with ADHD. They found that every 1 part per billion increase in C8 concentration in the blood corresponded to a 12 percent increase in the risk of ADHD.

ADHD is one of the most common and fastest-growing developmental nervous disorders in children. Symptoms include inattentiveness, fidgeting, impulsiveness and hyperactivity.

C8, also known as perfluorooctanoic acid (PFOA) is used to manufacture nonstick coatings, food packaging and stain- and water-resistant fabrics. It is in the family known as perfluorinated chemicals (PFCs).

PFCs persist indefinitely in the environment and have been shown to build up in animal tissue; C8 and other PFCs have been found in the blood of people around the world.

Increasing evidence suggests that even very low levels of C8 -- those commonly found in people worldwide -- have the potential to produce health problems including endocrine (hormone) disruption, cancer, liver damage, immune problems, developmental damage, birth defects and high cholesterol.

Other members of the PFC family of chemicals have also been linked to equally severe effects. One study, published in 2008, found that higher exposure to PFCs is correlated with a delay in the age at which a baby can sit without assistance.

No federal standards exist to regulate human PFC exposure.

In the Parkersburg, W.V. area, thousands of residents have been exposed to high levels of C8 due to contamination of their water supply by a nearby DuPont factory.

Reposted From NaturalNews

Thursday, October 21, 2010

A Repost From NaturalNews


Take garlic oil to maintain a healthy heart

Thursday, October 21, 2010 by: Ethan A. Huff, staff writer
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(NaturalNews) Heart disease is the number one killer in the U.S., including among those with diabetes who often eventually die from some form of cardiovascular illness. But a new study out of China Medical University in Taiwan has found that garlic oil prevents cardiomyopathy, the most common type of heart disease responsible for diabetes-related deaths, and may help to prevent heart disease from ever forming at all.

Previous studies have shown that garlic promotes heart health, but the new study published in the Journal of Agricultural and Food Chemistry reveals specifically how the bulbous plant helps diabetics with cardiomyopathy.

Wei-Wen Kuo and colleagues from the university fed either corn oil or garlic oil to diabetic rats, observing their health status in relation to the two treatments. They found that garlic oil improves antioxidant enzyme expression, lowers heart inflammation and stops cell death, effectively maintaining the integrity of vital heart tissue.

"[G]arlic oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy," says the study report, highlighting that over 20 different substances in garlic oil provide therapeutic benefits, including allicin, a powerful organosulfur compound.

Garlic is also effective at regulating blood pressure. When incorporated as part of a regular, healthy diet, garlic serves as a "multipurpose medicinal food", says Larry Trivieri, Jr., in his book Alternative Medicine the Definitive Guide, Second Edition.

"Studies show that garlic has antibiotic properties as well as the ability to fight fungal infections, and at least twenty-eight studies have found garlic effective for lowering cholesterol levels," explains Peggy Thomas in her book Medicines From Nature.

Reposted From NaturalNews

Wednesday, October 20, 2010

A Repost From NaturalNews



coconut

Coconut nectar, coconut liquid aminos, coconut vinegar and coconut flour all come from coconut trees

Wednesday, October 20, 2010
by Mike Adams, the Health Ranger
Editor of NaturalNews.com (See all articles...)

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(NaturalNews) I really find a lot of joy in bringing you some of the most unique and amazing natural food products from around the world, and this week I've got something so unusual and delightful that you'll be amazed it even exists. It turns out that coconut trees produce a lot more than just coconuts and coconut oil. A whole spectrum of surprising food ingredients are derived from coconut trees, and you've probably never heard of most of them.

For example, did you know that coconut trees produce their own soy sauce? It's not really made from soy, of course. It's called Coconut Aminos, and it's a dark, amino acid liquid harvested directly from coconut tree sap. Containing 17 naturally-occurring amino acids, this sap is combined with mineral-rich sea salt to create a soy-sauce-like "aminos" liquid that can help flavor salads, raw vegan dishes, sauces or even Chinese stir-fried cuisine.

Think of it as a natural replacement for soy sauce, but with a deeper and more complex taste. You've got to try this to believe that it really comes from coconut trees!

And there's another huge benefit, too: This "liquid aminos" product has absolutely no reactive MSG-like effects. That's rare because even in the natural products industry, there are amino acid products that contain a small amount of naturally-occurring glutamic acid that can have an MSG-like effect on those who are sensitive to it (like me). But the aminos from this coconut sap are completely unadulterated and non-hydrolyzed, so they remain in their natural form and have no negative effects on people sensitive to MSG. You can read more about this here: http://coconutsecret.com/Tappingthe...

This coconut liquid amino product, by the way, is 100% certified organic, gluten-free, soy-free, dairy-free and vegan! Click here to check it out.

Coconut nectar is naturally sweet and highly nutritious

The next item you may not have known about that comes from coconut trees is Coconut Nectar. It's a very low glycemic liquid sweetener derived from the liquid sap of the coconut blossoms, and it naturally contains vitamins, minerals, amino acids and other nutrients (including vitamin C).

The manufacturer says the glycemic index of this liquid is 35, making it one of the lowest among any sweeteners. I haven't yet been able to independently verify that claim, but we are in the process of doing that through additional lab tests. In the mean time, the natural fructose content of this coconut nectar is so amazingly low that it becomes an instant no-brainer replacement for agave nectar. In fact, in my kitchen, I stopped using agave nectar quite a while ago and now use palm sugar crystals and coconut nectar.

Natural coconut blossom sap, by the way, is only 1.5% fructose when collected from the blossoms. As this sap is dried and thickened, removing much of the water, the fructose content of the final liquid only reaches about 10% -- far lower than the 50% - 90% fructose found in agave nectar products.

This makes coconut nectar a really smart choice for a natural sweetener. You have to try this yourself to believe how good it is. Click here to see more details at the NaturalNews Store.

Coconut crystals

If you take the coconut nectar described above and air dry it down to its crystalline form, you get coconut crystals! Think of it as "evaporated cane sugar" except it's not from cane sugar. It's from coconut tree blossoms and it has a far lower glycemic index than cane sugar.

These crystals are nutrient rich, loaded with vitamins and minerals, and they have a naturally brown or sandy color (indicating higher nutrition than white sugar). Although this product isn't yet certified organic, that certification is pending, and it's harvested from trees that are grown entirely without pesticides or herbicides.

It is completely unrefined, unbleached, non-GMO, gluten-free, etc. Very good stuff!

Get more details here about coconut crystals at the NaturalNews Store.

Coconut vinegar - better than apple cider vinegar?

There are some really great apple cider vinegar products on the market that are used by health food enthusiasts everywhere, and they're really good for you! But I think coconut vinegar may be even better because it comes from a source that's naturally higher in minerals and other phytonutrients.

It's high in potassium, for example, and also quite abundant in a naturally-occurring probiotic called FOS. Although vinegar is chemically acidic, it is believed to create an alkalizing effect inside the body during digestion, probably due to its high content of alkalizing minerals.

This coconut vinegar is made by aging (fermenting) coconut sap from coconut tree blossoms. This is raw, certified organic coconut vinegar made from the sap, not coconut water. (There is a huge difference between "sap" vinegars and "water" vinegars in terms of nutritional density.)

Click here to learn more about coconut vinegar.

Get all four at a special combo price

I know you'll want to try these unique, nutritionally abundant superfood products. Your friends and family will be totally intrigued by these, by the way, because few people have ever heard of these unique coconut food products (much less actually tried them).

To help you try all these products at a great price, we've put together a combo pack containing:

• Coconut Aminos 8 fl. oz.
• Coconut Crystals 12 oz.
• Coconut Nectar 12 fl. oz.
• Coconut Vinegar 12.7 fl. oz.

You'll get one bottle of each (four products in total) at a special price for NaturalNews readers. Click here to take advantage of the "coconut secret combo pack."

Coconut flour works in thousands of recipes

In addition to the rare and unique coconut products described above, we've also got 100% certified organic coconut flour, made from non-heated, tumbler-dried coconut meat (with the oils already pressed out). It contains 40% dietary fiber and tastes absolutely delicious!

You can add coconut flour to smoothies, gravy recipes, breads and other baked goods. I like to blend it right into smoothies (when I can't get fresh coconut meat).

Coconut flour is a highly diverse superfood ingredient with all kinds of uses! Click here to pick some up at the NaturalNews store.

Enjoy these unique foods!

I sincerely hope you enjoy these unique fine food ingredients derived from coconut trees. I'm always impressed to learn just how versatile coconut trees really are, and until recently I didn't even know about several of these products.

As you know, I'm extremely selective about the kinds of food products I publicize or promote because I want you to be really amazed when we find something good. These coconut tree derived products are truly unique, and if you're into healthy eating, you won't want to miss out on experiencing these for yourself.

Think about this, too: Coconut trees grow near mineral-rich ocean waters, so products derived from coconut trees are often very high in natural minerals (because the soils near the ocean are high in minerals themselves).

We all know that natural plant-based minerals offer supportive nutrition for human health, and these coconut tree products offer some of the best sources for naturally-occurring minerals anywhere.

Enjoy these coconut tree foods!

Reposted From NaturalNews

Monday, October 18, 2010

A Repost From NaturalNews


Amino acids in watermelon lower blood pressure

Monday, October 18, 2010 by: Ethan A. Huff, staff writer
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(NaturalNews) Watermelon is a classic summertime favorite packed with vitamins, minerals, fiber, and many other nutrients. And a new study out of Florida State University (FSU) has pinpointed a few specific amino acids present in watermelon that help improve arterial function and lower blood pressure.

According to FSU researchers, watermelon is rich in the amino acid L-citrulline, a precursor of L-arginine, that reverses the effects of prehypertension by maintaining arterial function and improving proper blood flow. Published in the journal American Journal of Hypertension, the study is the first of its kind to show this definitive benefit in humans.

"We are the first to document improved aortic hemodynamics in prehypertensive but otherwise healthy middle-aged men and women receiving therapeutic doses of watermelon," explained Arturo Figueroa, assistant professor at FSU and co-author of the study. "These findings suggest that this 'functional food' has a vasodilatory effect, and one that may prevent hypertension from progressing to full-blown hypertension, a major risk factor for heart disease."

When consumed, L-citrulline is processed by the body into L-arginine, which is known to produce necessary nitric oxide in the blood. Nitric oxide maintains healthy blood pressure levels and regulates vascular tone without inducing any negative side effects. And according to Figueroa, watermelon is the richest edible source of L-citrulline.

Both Figueroa and co-author Bahram Arjmandi described watermelon as a "functional" food, meaning it is "scientifically shown to have health-promoting or disease-preventing properties, above and beyond the other intrinsically healthy nutrients [it also supplies]."

"Individuals with increased blood pressure and arterial stiffness -- especially those who are older and those with chronic diseases such as type 2 diabetes -- would benefit from L-citrulline," said Figueroa. "The optimal dose appears to be four to six grams a day."

Repost From NaturalNews

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