Month: June 2014

Offer vegetables early and often to fussy toddlers, study says

Offer vegetables early and often to fussy toddlers, study says

Children can learn to eat new vegetables if they are introduced regularly before the age of two, suggests a University of Leeds study.

Even fussy eaters can be encouraged to eat more greens if they are offered them five to 10 times, it found. The research team gave artichoke puree to 332 children aged between four and 38 months from the UK, France and Denmark. One in five cleared their plates while 40% learned to like artichoke.

After 24 months children become reluctant to try new things and start to reject foods” Prof Marion Hetherington University of Leeds. The study also dispelled the popular myth that vegetable tastes need to be masked in order for children to eat them.

During the study, each child was given between five and 10 servings of at least 100g of artichoke puree. The puree was either served straight, or sweetened with added sugar, or vegetable oil was mixed into the puree to add energy.

The researchers found there was little difference in the amount eaten over time between those who were fed the basic puree and those who had the sweetened one, suggesting that making vegetables sweeter does not encourage children to eat more. Overall, they did find that younger children ate more artichoke than older children in the study.

Prof Marion Hetherington, study author from the Institute of Psychological Sciences at Leeds, said this was because children become picky and wary at a certain age. “If they are under two they will eat new vegetables because they tend to be willing and open to new experiences. “After 24 months, children become reluctant to try new things and start to reject foods – even those they previously liked.”

Most children in the study were found to be “learners” (40%), who ate more artichoke over time. Twenty-one per cent consumed more than three-quarters of their serving each time and were labelled “plate-clearers”. “Non-eaters” made up 16% of the children because they ate less than 10g even when it was offered for a fifth time, while the rest did not conform to any one group.

Prof Hetherington said her research, which is published in the journal PLOS ONE and funded by the EU, offered some valuable guidance to parents who want to encourage healthy diets in their children. “If you want to encourage your children to eat vegetables, make sure you start early and often. “Even if your child is fussy or does not like veggies, our study shows that five to 10 exposures will do the trick.”

Globe artichoke was chosen as the vegetable in the study because parents said it was one of the vegetables they were least likely to cook. NHS guidelines are to start weaning children on to solid foods at six months.

Source: bbc news

Pregnant women’s wine intake could cause pancreatic problems in infants

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A study has warned against use of Resveratrol supplements, which is a plant compound found in the skin of red grapes and in peanuts and berries, among other plants by pregnant women.

The study revealed that a widely available dietary supplement that had been considered safe – and that some claim provides anti-ageing and other health benefits – caused significant developmental abnormalities in the pancreas of offspring of pregnant monkeys who were given the supplement.

The supplement form of the compound has been available in pharmacies and health food stores for years, with claims that it has a wide range of health benefits.

The compound is thought to be an anti-oxidant and an anti-inflammatory, and some animal studies do confirm some benefits. All previous studies had found it to be safe in humans.

Researchers at Oregon Health and Science University’s Oregon National Primate Research Center and the University of Colorado-Denver were focusing on some of those potential benefits when they began studying the compound in monkeys.

The research indicated that resveratrol did provide some real benefits in the pregnant monkeys, including improved blood flow through the placenta to the fetus. Placental abnormalities contribute to many of the pregnancy complications and health issues with babies of obese women who eat an unhealthy Western diet.

But the researchers also found an effect that surprised them – resveratrol had a significantly negative effect on the development of the pancreas in the monkey fetus. The pancreas is critical for the body’s regulation of blood glucose.

The study has been published in the FASEB Journal.
Source: zee news

Speaking more than one language can keep your brain young!

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If you speak more languages than one, it is good not only for your social image but also for the health of your brain, a research said. Bilingualism has a positive effect on cognition later in life. Individuals, who speak two or more languages, even those who acquired the second language in adulthood, may slow down cognitive decline from ageing, the research found. ‘Our study is the first to examine whether learning a second language impacts cognitive performance later in life while controlling for childhood intelligence,’ said lead author Thomas Bak from University of Edinburgh.

Bilingualism is thought to improve cognition and delay dementia in older adults. While prior research has investigated the impact of learning more languages than one, ruling out ‘reverse causality’ has proven difficult. ‘The crucial question is whether people improve their cognitive functions through learning new languages or whether those with better baseline cognitive functions are more likely to become bilingual,’ Bak asked. For the current study, researchers relied on data of 835 native speakers of English who were born and living in Edinburgh, Scotland.

Some 262 participants reported to be able to communicate in at least one language other than English. ‘The findings indicate that those who spoke two or more languages had significantly better cognitive abilities,’ the researchers added. The strongest effects were seen in general intelligence and reading. The effects were present in those who acquired their second language early as well as late. ‘These findings are of considerable practical relevance. Millions of people around the world acquire their second language later in life. Our study shows that bilingualism, even when acquired in adulthood, may benefit the aging brain,’ Bak concluded. The study was published in the journal Annals of Neurology.

Can speaking two languages save you from dementia?

It’s a great thing that we Indians speak so many different languages. Most of us speak two or more languages and that apparently cuts down our risk of developing dementia! A new study has shown that people, who speak more than 1 language, tend to develop dementia up to 5 years later than those who are monolingual.

A team of scientists examined almost 650 dementia patients and assessed when each one had been diagnosed with the condition. The study was carried out by researchers from the University of Edinburgh and Nizam’s Institute of Medical Sciences in Hyderabad (India). They found that people who spoke two or more languages experienced a later onset of Alzheimer’s disease, vascular dementia and frontotemporal dementia.

The bilingual advantage extended to illiterate people who had not attended school. This confirms that the observed effect is not caused by differences in formal education. It is the largest study so far to gauge the impact of bilingualism on the onset of dementia – independent of a person’s education, gender, and occupation and whether they live in a city or in the country, all of which have been examined as potential factors influencing the onset of dementia. The team of researchers said that further studies are needed to determine the mechanism, which causes the delay in the onset of dementia

source: health

The surprising health benefits of potatoes

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Regular white potatoes are one of the most controversial vegetables from a health perspective. Like many nightshade vegetables such as tomatoes, eggplants and peppers, potatoes are often associated with adverse reactions and can be difficult to find in high-quality form. That they’re the main ingredient in countless junk food products, such as French fries, doesn’t exactly bolster their public reputation either.

In reality, however, organic potatoes grown in good soil and prepared properly (i.e. boiled or baked, not microwaved or fried) contain a surprising number of health benefits. The fact that certain populations throughout history, notably the rural populations of Ireland in the 19th century, could almost single-handedly survive on them is a testament to this fact. This article takes a closer look at those benefits.

Rich in disease-fighting vitamin C

Potatoes are an excellent source of vitamin C. In fact, the Spanish explorers who brought them to Europe from South America in the early 16th century kept potatoes aboard their vessels to prevent scurvy. A large boiled potato contains approximately 37 percent of our recommended daily intake (RDI) of vitamin C, while a large baked potato contains 48 percent of our RDI. Vitamin C is, of course, an essential antioxidant with anti-aging and disease-fighting properties. Long-term consumption of vitamin C-rich foods has been shown to prevent cancer, improve skin and hair quality, and tackle most known viruses.

High concentrations of phytochemicals

Most people tend to associate phytochemicals with colorful or leafy green vegetables, and potatoes, being a rather bland shade of yellow, really don’t look like they could contain much of them. According to the American plant geneticist Roy Navarre, however, nothing could be further from the truth. After scrutinizing over 100 types of commercially-available potato, his team managed to discover over 60 different kinds of health-boosting phytochemicals and vitamins within them including chlorogenic acid, numerous phenolics (such as flavonoids) and kukoamines. Kukoamines were a particularly shocking find since these natural chemicals, which are known to reduce blood pressure, were believed to be unique to the Chinese superfruit, goji berries.

Great natural sources of iodine

Baked potatoes are the best land-based sources of iodine. In fact, just one medium-sized baked potato consumed with skin (which is where most of the iodine is concentrated) contains 40 percent of our RDI of this essential trace mineral. Iodine is most commonly found in sea-based foods (such as seaweed and fish) and is responsible for regulating the thyroid gland, which in turn regulates the metabolism. Sadly, iodine deficiencies are rampant in today’s society due to the mineral-depleting effects of ongoing soil erosion, making easily-available sources of it, like potatoes, something to treasure.

Dense in nutrients

Potatoes also supply us with high amounts of vitamin B6 (an important cell builder), potassium (helps to regulate water balance), soluble and insoluble fiber (flushes toxins from the colon and promotes regularity) and the essential macromineral magnesium, which is one of the most commonly-reported mineral deficiencies in the United States. Magnesium is known as the “relaxation” mineral because a deficiency in it invokes stress-related symptoms such as anxiety, insomnia, restless leg syndrome and irritability.

Note: Despite their benefits, potatoes are still starchy carbohydrates and have a high glycemic index load for a vegetable. For those worried about blood sugar spikes but still want to eat potatoes, adding some high-quality oil or butter to the meal can help mitigate this. The fats in these foods prevent the potatoes from being metabolized too quickly. In fact, potatoes with extra virgin olive oil is a staple meal in several Mediterranean countries, and one is unlikely to find a healthier people.
Source: natural news

7 healthful reasons to add peas to your diet

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There are three major types of peas – garden peas, snow peas and snap peas. When Gregor Johann Mendel, an Austrian monk and botanist, cross-bred two different types of peas, he found that the “child” had the characteristics of both “parents”. The discovery that physical traits are passed from generation to generation laid the foundation for modern genetics. Today, close to 80 percent of the world’s pea crop is used dried as supposed to fresh; in the US, however, 90 percent of the peas are actually consumed as fresh green peas. Here is a brief rundown of some of the health benefits of peas.

Lowers cancer risk

Peas contain the green pigment chlorophyllin, a substance related to chlorophyll whose molecular shape enables it to combine with cancer-causing chemicals in the body. According to Mary Ellen Camire, PhD, a professor in the department of food science and human nutrition at the University of Maine in Orono, “when you eat peas, the chlorophyllin attaches to carcinogens and helps prevent them from being absorbed.”

Other green vegetables also contain chlorophyllin. The greener, the better.

Fiber

Peas are good sources of fiber, containing over 4g in every half-cup serving. And sufficient fiber intake is not only crucial for good digestive and intestinal health, it also helps lower one’s risk of many chronic diseases.

The soluble dietary fiber contained in peas also helps to keep one’s blood sugar levels steady.

Cardiovascular health

In addition, the fiber in peas helps to reduce cholesterol levels in the body, which in turn lowers one’s risk of heart disease.

Furthermore, research has found that consuming peas can lower triglyceride levels too, again offering protective benefits against heart disease. For example, a Danish study found that people who added small amounts of pea fiber to their regular diets experienced an almost 13 percent drop in total triglyceride levels within a fortnight.

Peas also contain good amounts of folate and vitamin B6. These nutrients help the body to keep homocysteine levels in check, which is useful for cardiovascular health because high homocysteine levels are linked to high risks of heart disease and stroke.

Vitamin C

Half a cup of green peas has more than 11mg of vitamin C, a vitamin which contributes to human health in many ways, including fighting colds, lowering cancer risk and boosting immunity.

Vitamin K

Another vitamin which peas provide an abundance of is vitamin K. This vitamin plays a role in blood clotting as well as having strong bones.

Protein

Peas are a good source of protein. According to experts at the Mayo Clinic, a half-cup of peas has as much protein as one tablespoon of peanut butter, without the fat the latter also contains.

Minerals

Peas contain numerous essential minerals as well, including manganese, magnesium, iron, phosphorous and potassium.

Eating peas

One point to note is that while green (fresh) peas are a good source of vitamins C and K as well as carotenes, dried peas actually contain very little of them. Furthermore, due to their lower water content, dried peas contain a higher proportion of calories than fresh green peas.

Thus, broadly speaking, fresh peas would provide better nutrition than dried ones. Go for the greenest peas, and avoid darkened pods as well as those which look pale or are dotted with mildew specks. Water-soaked peas would not taste very good.

Dr. Camire also suggested that a half-cup of shelled peas would provide better nutritional value than an equal amount of podded peas, as the peas themselves actually contain most of the fiber, niacin, phosphorus, thiamin, vitamin A, riboflavin and folate found in the food.

Source: natural news

Why Goat Milk is Best for your Health?

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Goat milk as a natural remedy
Goat’s milk is one of the healthiest foods especially when it comes to dairy products. Its chemical structure is incredibly similar to mother milk.

For ages across the globe goat’s milk is used not only for food but also as an aid in the treatment of many diseases such as bronchitis, combating allergies, for strengthening the immune system, treatment and strengthen the lungs …

Throughout the history of mankind goat milk is recommended for strengthening the immune system, treatment and strengthening lung tuberculosis . Goat milk can be a good ally in the fight against stress .

It contains vitamins B1 , B2 , B6 and B12, and therefore strengthens the nervous system. Because of all this , medicinal properties of goat’s milk should entice those people who really do not like the scent.

Goat’s milk has a distinctive taste and scent due to free fatty acids.

Benefits of goat milk
Goat’s milk is rich in calcium and phosphorus, which are important for bone strength, zinc and selenium, powerful antioxidants that maintain immunity of our body.

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Spanish scientists recommend goat milk to people who suffer from anemia caused by lack of iron in the blood. Just goat milk, they say, encourage better utilization of iron in the body and the restoration of hemoglobin, the blood pigment who contains iron.

This milk is a rich source of biodegradable calcium, iron, phosphorus and magnesium and contains them in higher concentrations compared to cow’s milk.

Goat’s milk is extremely beneficial to consume, because it has very specific and effective therapeutic value:

  •  Against Bronchitis
  •  Eliminates Allergies
  •  Boosts the immune system
  •  Reduces the risk of lung cancer
  •  It is good for diabetics

Another specificity of goat’s milk is the presence of conjugated linoleic acid in milk fat. More and more studies showing the anti – carcinogenic effect of linoleic acid, which is why numerous studies have confirmed that goat’s milk is very important in the prevention of cancers .

Due to the fact that goats eat the bark of plants, their milk is rich in silicon which is a mineral that promotes the healthy skin, hair, nails and nervous system .

It contains a multitude of protein rich in essential amino acids , a wide array of vitamins and and doesen’t contain hard digestible fats. Not only is it easier for digestion like cow’s milk, but goat’s milk contains less lactose, so it may be easier for people sensitive to lactose.

Lactose
Goat’s milk contains a lower proportion of lactose compared to cow’s milk, which is an advantage for people who are lactose intolerant.

Some researchers have found that goat milk contains oligosaccharides who are acting anti-inflammatory and contribute for easier digestion, especially in the case of impaired intestinal function

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Studies conducted in Sweden confirmed that the cow’s milk was the main cause of colic in 12-30 % of children aged up to third months, and nearly the same percentage at infants whose mothers drank cow’s milk.

At older children it was found intolerance to cow’s milk proteins in about 20 % of cases . Approximately 40 % of patients sensitive to cow’s milk protein are tolerating goat milk proteins.

Cow’s milk is not recommended in the diet of infants before one year of age. It is believed that children allergic to milk after the age of three can take goat without any consequences.

Because of that doctors in this period of life of children and also for adults, as replacement recommend consumption of goat milk.

This milk can be consumed by people who are allergic to cow’s milk. These people are sensitive to lactalbumin, which is specific to cow’s milk.

According to studies, only one of hundreds of children, who are allergic to cow’s milk, can’t tolerate goat’s milk. In folk medicine goat’s milk is recommended for persons with a sensitive stomach.

Vitamins and minerals
Milk contains all known vitamins. The fact that the lack of certain vitamins causes a range of diseases, says that proper nutrition of people (especially children and patients) can not be imagined without milk.

Although the content of mineral substances in goat’s and cow’s milk is quite similar, goat’s milk contains 13 % more calcium, 25 % more vitamin B6, 47 % more vitamin A, 134% more potassium, niacin three times and four times more copper.

For bone mineralization important role in that plays calcium and phosphorus. One glass of goat’s milk provides 32.6% of the daily value for calcium and 27 % for phosphorus, compared with 29.7 % cow’s milk (for calcium) and 23.2 % (for phosphorus).

For adults, goat milk can also help prevent high blood pressure and arteriosclerosis. Goat’s milk is a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function.

A glass of goat’s milk contains 498.7 mg of potassium, and thus provides 14.2 % of the daily value. Goat’s milk also contains 27 % more selenium than cow’s milk.

Compared to cow’s , goat’s milk contains less folic acid important in the synthesis of hemoglobin.

In the end, not to forget that the whey, goat cheese and yoghurt are also a powerful natural resources, because of its medicinal properties which raise immunity in children.

It is important for the renovation and construction of bones, improve growth of the digestive tract, and are recommended for the prevention and treatment of liver diseases, osteoporosis, high cholesterol and blood pressure, inflammation, improves kidney function, and patron of many other diseases.

Source: secretly healthy

What is a Spring Onion? is it a superfood?

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Spring onion is a real vitamin bomb that protects you from various diseases and strengthens your health.

Whether you eat it fresh or as a seasoning, onion will enrich your body in addition to vitamins, many minerals, and phytochemicals, which makes it one of the healthiest foods.

Therefore, make the most of the season!

Bone Health
Only one stalk of spring onion contains about 20 micrograms of vitamin K, and 1.6 mg of vitamin C.

When it comes to women’s needs for these vitamins, one stalk of spring onion contains 22 percent of the recommended daily intake of vitamin K and 2.1 percent of the recommended daily dose of vitamin C.

Tn men, it is 16 percent of the recommended dose of vitamin K and almost 2 percent of vitamin C.

Both vitamins are essential for growth, development and maintenance of bone health and strength. If your diet does not contain sufficient amount of these vitamins, increases the likelihood of developing osteoporosis, and a higher percentage of bone fragility.

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Eye Health
For our body vitamin A is essential for the production of rhodopsin, protein in the eyes that allows receptors of the retina that to absorb the light.

People whose diet does not contain sufficient amounts of vitamin A may develop night blindness and other vision problems, including corneal ulcers.

The stalk of spring onion contains 24 micrograms of vitamin A in the form of vitamin A that the body converts into retinol, an active form of the vitamin.

This amount of vitamin A meet 3.4 percent of the daily requirement for women and 2.6 percent among men.

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Heart Health
Vitamins A and C, which can be found in foods such as onions, have a strong anti-oxidant properties.

This means that the mentioned vitamins can prevent damage to the cell tissue caused by action of free radicals.

A diet rich in foods with high levels of antioxidants, especially fruits and vegetables is associated with a reduced risk of heart disease.

Vitamin C may also help in lowering high blood pressure which, in turn, may reduce the risk of heart disease.

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Boost your Immune System

Research shows that onions are rich source of phytochemicals, especially compounds of flavonoids, such as quercetin and anthocyanins.

These particular phytochemical compounds are actually natural chemicals in plants, that can improve the immunity.

Additionally, studies show that flavonoids may also helps at prevention of cancer by elimination of xanthine oxidase, an enzyme which produces the free radicals.

Source: secretly healthy

 

Texila American University Admissions open for 4 Year Doctor of Medicine

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The Doctor of Medicine (MD) is a four-year full-time course designed for students who have completed their undergraduate studies with Science background. The curriculum is structured after the best US and Caribbean medical schools

About TAU:

Texila American University (TAU) , one of the best Caribbean Medical Schools is located in Guyana, the only English-speaking country in South America. TAU offers several Health Science programs with a high level of professionalism, exactness and problem solving skills. The University is committed to providing the best-in-class programs that facilitate further education and knowledge throughout their life.

The curriculum at the TAU is structured after the best US and Caribbean Medical Schools. The academic program is both accelerated and rigorous, with a focus on preparing students for licensure in the United States, Caribbean and India. The Program curriculum is designed to reinforce the enduring tenets of the practice of medicine and to ensure the ability of understanding and handling the changing demands of heath service in various fields of society.

To know more details please register here: http://www.tauedu.org/fb/signup.html

Watch TAU medicine Program: Video http://www.youtube.com/watch?feature=player_embedded&v=TWGYi9VPerk

Blueberry Orange Smoothie

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Blueberries and orange juice are wonderful and refreshing flavor duo. Surprise your family with a berry-yogurt smoothie breakfast! Serve smoothies with yummy toasted bagels topped with non-fat cream cheese for a change from cereal and juice.

Ingredients:

  • 200ml blueberry and cranberry juice
  • 1 fresh orange, juiced
  • 100 g fresh strawberries, hulled and halved
  • 3 tbsp low fat natural yogurt
  • Honey
  • 8 blueberries, to decorate

Preparations:
Place all the ingredients, except the honey, into a blender. Blend until smooth. Add honey to taste and serve over ice. Spear 4 blueberries into a cocktail stick and place on top of each smoothie.

Preparation time is about 10 minutes; Servings for two.
* Use calcium-fortified orange juice for an additional boost of calcium and energy.

Source: women daily magazine

8 Super Food That Can Save Your Life

8 Super Food That Can Save Your Life,

Hamburger smells more tempting than dish of cooked vegetables, right? But a healthy diet can become fun if you’re in the mood for innovations. These super foods can really change your life and maintain healthy life.

We present 8 new fighters against cancer, aging, fatigue. All you need to is to add to the plate immediately.

1) Quinoa
While it is one of the oldest grains for us, it seems to be relatively new, because just few are informed of the nutritional benefits that are gained with its consumption. Good to know that only half a cup of quinoa meets the daily needs for protein. Besides containing calcium (one cup cooked quinoa has 30 milligrams) and iron (1 cup cooked quinoa contains 15 % of the recommended daily intake of iron), phosphorus, vitamin E and almost all vitamins of the B group. Quinoa is rare food where you can find the whole 8 essential amino acids needed for the development of human tissue.

2) Licorice root Why should you consume it? It is proved good medicine in the prevention of prostate cancer. In addition, he is a proven remedy against lung diseases, ulcer of the stomach and liver problems.

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3) Oil from apricot seeds Vitamin B17 is the main component for which you need to consume this oil. Why? Because of its anticancer properties. The oil from the seeds of apricot is a good choice of beta – carotene, and helps with infections and skin problems. Lycopene, which is found in apricot, is very effective in the fight against free radicals. From vitamins, apricot contains carotenoids (1500 mg), folic acid, vitamins E and C. From the mineral it contains enough potassium (320 mg .), calcium (17 mg .), phosphorus, magnesium, iron, zinc and copper.

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4) Arame Arame algae are a great ally in the fight against cancer because of the presence of lignan. They are recommended for women who go to chemotherapy because it accelerate hair growth, strengthen nails, and skin becomes shiny. They are a rich source of protein and vitamins A, B1, B2, K, and from minerals it contains calcium, magnesium, iron, zinc, iodine and most (50 grams meet the daily requirements for iodine). If you consume it regularly you can treate intestines, it improves the function of the lymphatic system, establishes hormonal balance, stabilize blood sugar and discharged heavy metals and other toxins from the body.8 Super Food That Can Save Your Life,5

5) Wild rice In fact it is a grass that is rich in protein, minerals, fiber, B vitamins, folic acid. Does not contain gluten, while they are recommended for people with high cholesterol or those on a diet, because of the low calorific value and low fat percentage. Half cup wild rice contains 95 mg. folic acid or 53 % of your daily needs. Half cup of wild rice also has a 1.1 mg. zinc, and contains magnesium, calcium and iron. 8 Super Food That Can Save Your Life,4

6) Chia Chia contains essential fatty acids omega-3 and omega-6. These fatty acids can not be synthesized by our bodies, and we need them to maintain a sufficient amount of immune, cardiovascular, nervous and reproductive system. Apart from the essential fatty acids, chia seeds provide dietary fiber, calcium, niacin, magnesium, zinc and phosphorus (2 teaspoons chia = 7 d. of dietary fiber, 2 g. of protein, 205 mg. of calcium and 5 g. of omega8 Super Food That Can Save Your Life,3

7) Kelp This brown algae proven to reduce the chances of breast cancer, contains vitamin C, calcium and other essential ingredients. The fiber from the kelp blocks the creation of fat. Because of the high concentration of iodine, you should be careful with consumption. 8 Super Food That Can Save Your Life,2

8) Chickpeas Although looks like the chick peas, chickpeas has its own unique smell and taste nice. It is beneficial for diabetics because it prevents a sudden increase in blood sugar, and recent studies say that it lower the risk of heart disease by 80 %. In its nutritional composition, chickpeas contains much folic acid (great for anemic), manganese, iron, magnesium, copper, zinc and fiber that reduce elevated cholesterol.8 Super Food That Can Save Your Life,1

Source: evident weight loss