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Re: A Plant-Based Diet for Health, Longevity....
[Re: Suzanne]
#170788
12/22/14 01:10 AM
12/22/14 01:10 AM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Dark green leafies and life-enhancing chlorophyll
by Dr. David Jockers
(NaturalNews) One of the most powerful life-giving substances on the planet is chlorophyll. This is the pigment that gives green foods their color. Chlorophyll is the major player in the photosynthetic process which allows plants to obtain energy from light by converting the sun's rays into chemical energy. Dark green leafy veggies are nature's greatest source of life-enhancing chlorophyll.
The chlorophyll content of a food is a major indicator of the health attributes of any given plant-based food. Chlorophyll-rich foods have a very deep green and are extraordinarily useful in building new blood cells and purifying the body from cancer and radiation. Chlorophyll also assists in wound healing, intestinal regularity, detoxification and deodorization of the body.(1, 2)
For optimal health, it is a great idea to make sure that you have some of the best chlorophyll-rich dark greens in your meal and fresh juices. This includes spinach, collard greens, kale, watercress and cereal grasses to name a few.
Spinach:
Spinach is a powerful source of chlorophyll and glycoglycerolipids that protect the digestive tract from inflammatory damage. These glycoglycerolipids are the main fatty acids that makeup the cell membranes of light-sensitive organs in chlorophyll-containing plants. They have powerful immune-boosting and anticancer effects.(3) Additionally, spinach is an important source of copper, zinc and selenium, which boost immunity.
Collards:
These fan-like greens stand out as a nutritional superstar. Their levels of magnesium and vitamins K, A and C are off the charts, and they are rich in folate, B2 and B6.(4) Collards are also rich in isothiocyanates, which are powerful sulfur compounds that protect the P53 gene. The P53 gene is considered to be the guardian of the genome and regulates a normal cell cycle. Mutated p53 gene leads to failure in the normal cell cycle and the development of cancerous formations.(5)
Kale:
Some of the hottest nutrients present in kale include the glucosinolates and methyl cysteine sulfoxides.(6, 7) These super-nutrients help activate detoxifying enzymes in the liver that play an important role in neutralizing carcinogenic substances. One such glucosinolate, sulforaphane, is formed when kale is either chopped or chewed. Sulforaphane has been shown to alter the genetic expression of the liver, allowing it to more effectively use its detoxification enzymes.(8)
Lacianto kale contains more water and a better flavor than curly kale. Curly kale is very challenging to juice and is not recommended. I stick with lacianto kale for juicing and curly kale for things like kale chips.
Watercress:
Watercress is a fast-growing, aquatic or semi-aquatic perennial and one of the oldest known leaf vegetables consumed by humans. It has a significant amount of bioavailable B6, magnesium and folate and acts as a great digestive aid. It is also rich in chlorophyll and carotenoid antioxidants.
Cereal juices:
This would include wheatgrass, barley grass, oat grass and rye grass among others. These are the grass portions and not the grains. Therefore, they are free of gluten and are very low-carb and nutrient-dense. They are best juiced alone and without other veggies mixed in.
Cows can live an extremely healthy and long life surviving solely on these cereal grasses. Humans cannot digest the tough fibers, and the only way to really consume these is through juicing.Cereal grasses are some of the absolute richest sources of blood-cleansing chlorophyll. They also contain tons of carotenoid antioxidants as well as key methylating agents such as magnesium, B2, B6 and folate.
Sources:
1) http://www.nature.com
2) http://lpi.oregonstate.edu
3) http://www.ncbi.nlm.nih.gov
4) http://www.whfoods.com
5) http://www.ncbi.nlm.nih.gov
6) http://www.whfoods.com
7) http://plantsciences.utk.edu[PDF]
8) http://www.ncbi.nlm.nih.gov
Suzanne
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Re: A Plant-Based Diet for Health, Longevity....
[Re: Suzanne]
#179823
03/15/16 05:36 PM
03/15/16 05:36 PM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Plant-based Diets Improve Health, Strengthen Bones, Lower Hip Fracture Incidence
by David Gutierrez, staff writer
(NaturalNews) A diet high in plant foods could reduce the risk of hip fractures and prevent chronic diseases, according to a study conducted by researchers from the National University of Singapore (NUS) and Duke-NUS Graduate Medical School and published in the Journal of Nutrition.
The researchers focused on hip fractures, which account for the majority of all fracture-related morbidity, mortality and healthcare expenditures in adults over the age of 50. By 2050, 50 percent of all hip fractures worldwide are expected to occur in Asia, with the population of Singapore considered at an especially high risk.
Vegetables, fruit and soy better than meat and noodles
The researchers examined the lifestyle and diet of 63,257 men and women taking part in the Singapore Chinese Health Study, a long-term study of chronic disease risk factors in ethnically Chinese people living in Singapore. Other findings from the study have shown that drinking coffee lowers the risk of liver cancer and that eating Western fast food increases the risk of dying from heart disease.
For the current study, researchers looked only at participants from the Hokkien and Cantonese dialect groups. Participants enrolled in the study between 1993 and 1998 at the ages of 45 to 74 and were followed through December 2010.
The researchers identified two major eating patterns: one was rich in vegetables, fruits and soy, and the other high in red meat, processed meat and refined, starchy foods.
After adjusting for other risk factors such as age, body mass index and smoking, the researchers found that the 20 percent of participants who most closely adhered to the vegetable-based pattern were 34 percent less likely to suffer hip fractures than the 20 percent who adhered to the diet least closely.
"In our study, factors such as age, gender, body weight, level of education and smoking habit, which may be different in distribution among different ethnic groups, did not modify the effect of diet on hip fracture risk," wrote associate professor Koh Woon Puay, who led the study.
Although the study was restricted to ethnically Chinese adults, the researchers believe that the findings should apply to other ethnic groups as well. Associate professor Koh noted that studies in Europe and the United States have also shown that diets high in vegetables, fruits and whole grains increase bone strength and reduce fracture risk.
She said that the researchers plan to follow up with the study participants to better understand the effects of diet on aging.
"The mean age of surviving subjects in this cohort is now mid-70s," Koh said. "We are going to start a follow-up study of assessing their health in ageing to see how this is affected by the way they lived in their mid-life."
Vitamin K connection?
Although the Singapore study focused on overall diet quality rather than on any specific nutrient, other studies have suggested one potential reason that a diet rich in vegetables may be good for bone health: vitamin K, which is found in green, leafy vegetables.
One such study, published in the Proceedings of the National Academy of Sciences in 2012, found that vitamin K is essential in allowing bones to absorb osteocalcin, a protein that protects them from fractures. Although conventional medical advice focuses on calcium for bone health, research is now showing that the role of osteocalcin may be just as important in fracture prevention.
The long-term Rotterdam Study also found that people who consumed the most vitamin K not only had improved bone health but also lower rates of arterial calcification and arterial death. This may be because vitamin K helps move calcium out of the blood and into the bones, preventing it from forming obstructions in the blood vessels.
Sources for this article include:
http://www.todayonline.com
http://www.naturalnews.com
http://science.naturalnews.com
http://science.naturalnews.com
Suzanne
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Re: A Plant-Based Diet for Health, Longevity....
[Re: Suzanne]
#179843
03/16/16 06:13 PM
03/16/16 06:13 PM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Eating Fruits and Vegetables Early In Life lowers Heart Disease Risk By 40 Percent As We Age
by John Phillip
(NaturalNews) It is common knowledge that eating vegetables and fruits is part of a sensible diet, and yet millions of otherwise health-conscious people ignore this advice and continue to nosh on a variety of processed junk foods placing them at considerable risk to succumb to the leading killer of men and women in the US and western societies. Mortality statistics clearly show that more than half of all deaths each year are due to cardiovascular disease, a largely preventable illness that can squelch life in an instant or dramatically lower quality of life as the heart is strained to supply oxygen and nutrients throughout the body.
Researchers from the Minneapolis Heart Institute have presented the results of their research to the American College of Cardiology's 63rd Annual Scientific Session that demonstrates how women who were eating a diet high in fresh fruits and vegetables as young adults were much less likely to have plaque build-up in their arteries 20 years later compared with those who consumed lower amounts of these foods. Prior studies have provided incidental evidence about the importance of eating a diet packed with fresh produce in its natural form, but this research provided documented proof by utilizing Coronary Artery Calcium (CAC) scans that show the percentage of arterial blockage in the heart by measuring vascular calcification.
Micronutrients found in fresh fruits and vegetables lower inflammation and plaque buildup to slash cardiovascular risk factors
Lead study researcher Dr. Michael Miedema commented "It's an important question because lifestyle behaviors, such as a heart healthy diet, are the foundation of cardiovascular prevention and we need to know what dietary components are most important." The study included 2,508 participants from the ongoing government-sponsored Coronary Artery Risk Development in Young Adults (CARDIA) that analyzed diet over a 20-year period utilizing dietary food questionnaires. Research began in the mid-1980s with a group of men and women 18-30 years of age and has collected extensive data on medical, socioeconomic, psychosocial and behavioral characteristics.
The scientists found that women who reported consuming the most fruits and vegetables (eight to nine servings a day for a 2,000-calorie diet) in their 20s were 40 percent less likely to have calcified plaque in their arteries in their 40s compared with those who ate the least amount (three to four servings a day) during the same time period. In their analysis, researchers controlled for smoking, exercise, consumption of red meat, sugar-sweetened beverages and other dietary and cardiovascular risk factors that correlate with atherosclerosis.
Dr. Miedema concluded "These findings confirm the concept that plaque development is a lifelong process, and that process can be slowed down with a healthy diet at a young age... this is often when dietary habits are established, so there is value in knowing how the choices we make in early life have lifelong benefits." The researchers noted that fruits and vegetables are packed with vitamins, minerals, fiber, antioxidants and other things that are known to promote good health. The study underscores the importance of including 2.5 cups of vegetables and 2 cups of fresh fruits each day (8 to 10 servings) to slash cardiovascular risk by nearly half.
Sources for this article include:
http://www.medicalnewstoday.com/releases/274788.php
http://www.sciencedaily.com/releases/2014/03/140328085534.htm
www.cardiosmart.org
-Suzanne-
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