Health is the greatest wealth. Sick is the greatest hardship.
Life teaches this lesson well.
Father’s Day 2010 hardship pounded our family and brought us to our knees.
YOU LIVING WELL.COM is here because we never gave up…we never stop looking…we never stopped believing. When you stop hoping…you stop trying…when you stop trying you give up.
It was in the deepest/darkest/loneliest times of our life that changed us the most. Fear and regret crept in and fueled our aching and longing to do something to change our fate. You are here in Gods time and you are right on schedule. What if by chance we are here at the same time…at the same place…our paths connecting… we are at a Y in the road together. What path do YOU take? You are resilient and have the strength to overcome adversity. Fact is life isn’t always fair and no one ever said it would be.
What do you do for your Health? How Much do You Matter to You?
Rule #1 -reduce STRESS
Rule #2 -you need top quality supplements & water
Rule #3 -don’t eat it if bugs, bacteria & fungi won’t
Rule #4 – thoroughly wash your produce – never know what or who’s touched it , sneezed on it & fingered it up (lets not forget the nasty stuff sprayed on it)
Rule #5 -Save yourself from added STRESS – don’t re-invent the wheel if it’s been proven & makes sense do it
Rule #6 – get moving – you have legs use them
How Body pH Can Affect Your Energy Levels by Andy Long
WHAT MOST PEOPLE DON’T REALIZE; WE ARE BIO ELECTRICAL ENGINES
In order to accomplish all the many millions of complex functions that occur over the course of the day, your body has to be able to communicate with itself… all the way down to the cellular level. And do you know how it does this? Through pulses of electricity. That’s right, electricity.
Your body operates on an electro magnetic current. Believe it or not, all of the organs in your body emit these fields of electrical current. In fact, nerve signals are nothing more than electrical charges.
What creates this electrical power in your body is a very fine balance that exists in your bio chemistry. And of all the systems in your body that depend on this delicate, bio chemical balance, one of the most important is your blood stream. This is where pH comes into play. But what is pH?
WHAT PH IS AND WHY IT IS IMPORTANT TO ALL YOUR BODY FUNCTIONS
PH is a scale that measures how acidic or alkaline a substance is. The scale ranges from 1 to 14 with 1 being very acid, 7 neutral and 14 very alkaline.
So what does pH have to do with you and your blood? Well, the pH of your blood is extremely important. The ideal pH level for your blood is right around 7.35 and your body goes to enormous lengths to maintain this level.
Why? Because if your blood pH were to vary 1 or 2 points in either direction, it would change the electrical chemistry in your body, there would be no electrical power and in short order you would drop dead. As you can see, maintaining the right pH level in your blood is pretty important!!
With this in mind a good way to avoid upsetting this delicate bio chemical balance would be to take a look at those things that can compromise the maintenance of the ideal pH level in your body. And what is the main culprit in this case? The answer is the creation of acid in your body.
Before we look at what causes acid, here’s a graphic example to give you an idea of what can happen in the blood when your pH drops to less than ideal. Red blood cells are how oxygen is transported to all the cells in your body.
As red blood cells move into the tiny, little, capillaries, the space they have to move through gets pretty small. In fact, the diameter of the capillaries gets so small that the red blood cells sometimes have to pass through these capillaries one red blood cell at a time!
Because of this, and because it’s important for the red blood cells to be able to flow easily and quickly through your body, they have a mechanism that allows them to remain separate from each other. This mechanism comes in the form of the outside of healthy red blood cells having a negative charge. This causes them to stay apart from each other, sort of like when you try to push the negative ends of two magnets together. They resist each other and stay apart.
Unfortunately, acid interferes with this very important mechanism in a pretty frightening way. Acid actually strips away the negative charge from red blood cells. The result is that your red blood cells then tend to clump together and not flow as easily. This makes it much more difficult for them to flow easily through the bloodstream.
But it also makes it harder for them to move freely through those small capillaries. This means less oxygen gets to your cells. Acid also weakens the red blood cells and they begin to die. And guess what they release into your system when they die? More acid.
I could describe a whole list of processes that occur when your system becomes and remains acid but I think you get the idea. The point is that aside from the acid that is secreted into your stomach to aid digestion, acid in your body is bad. Really bad.
In regard to producing energy in the body, here’s an easy question for you. What do you think happens to a person’s energy level if over time their system becomes more and more acid, their biochemical balance is disrupted and their red blood cells can’t deliver oxygen and nutrients as efficiently to all their cells? The answer is simple. Their energy level drops. Dramatically.
Are you beginning to get the picture here as to the importance of pH in your body? Good. Now let’s take a quick look at what causes acidity in your body and then look at steps you can take to get your body pH back to an ideal level.
WHAT CAUSES ACID IN THE BODY
The primary cause of an acidic condition in your body is from what you put in your mouth. In other words, what you eat and what you drink. And it isn’t how “acid” something may seem when you eat or drink it. It has to do with what is left over when you digest it.
Specifically, does eating or drinking something leave behind an acid or alkaline “ash”. For example, I don’t know about you but I love seafood. Scallops are one of my favorites. However, when your body digests scallops, it leaves an extremely acid ash. In fact, scallops are one of the most acid foods you can eat.
Unfortunately, a lot of the things most people put in their mouths create an acid ash. These include alcohol, coffee and a lot of flesh protein in your diet. Interestingly enough, stress also tends to create an acid condition in the body.
STEPS YOU CAN IMMEDIATELY TAKE TO IMPROVE YOUR PH
Fortunately, it is pretty easy to immediately change your pH for the better and make it more alkaline. The first step is to understand which of the foods you are eating and the drinks you are drinking are acid and which are alkaline. Then it’s simply a matter of eliminating some of the more acid foods you are eating and adding in more alkaline foods.
However, before you start, it’s important to get a baseline of what the pH is in your body so that you can see how you are improving or if you need to continue to eliminate more acid foods and add in more alkaline ones.
You can do this by testing the pH of your saliva on a regular basis. This is really simple to do. More details on how to do this are provided on some web pages I have created for you to help you out. A link to these pages is provided below.
In addition to decreasing the amount of acid foods you eat and increasing the amount of alkaline foods you eat, one of the best ways to immediately begin changing your pH is to drink “green drinks”. You can make these by simply adding a powder that is made up of a whole host of vegetables that are highly alkaline to a glass of water. Information on suggested green drink powders to use is included on pages that I have a link to below.
RESOURCES WHERE YOU CAN LEARN MORE
Clicking on the following link will take you to some pages I created that have more information on alkaline and acid foods, how to test your own pH and what to look for in green drinks.
Start taking the steps described above and you may very well find your energy levels increasing over time. Mine certainly have.
– Andy Long
After years of extreme fatigue, severe digestion problems and frequent sickness, Andy Long now enjoys energy levels that allow him to windsurf in 30 mph winds for 3-4 hours at a time.
He now shares with others what he did to completely regain his health through his health related web sites and newsletter.
To see a list of the topics covered in Andy’s newsletter, click on the following link: Learn How To Have More Energy Now [http://www.hypertracker.com/go/andylong/artph/]
Article Source: http://EzineArticles.com/?expert=Andy_Long
Article Source: http://EzineArticles.com/4670
Health Benefits of Nuts and Seeds by Becki Andrus
Are you looking for more information on the health benefits of nuts and seeds? If so, you have come to the right place. When most people think of ‘health’ foods, they think of fruits and vegetables. Many people do not realize, however, that nuts and seeds also offer a wide variety of health benefits. To learn more about the health benefits of these foods, continue reading this article. Throughout the article we will discuss how whole foods benefit our diet. We will also discuss some of the health benefits of specific seeds such as almonds, cashews, and flax seeds.
Let’s begin by discussing the importance of nuts and seeds. These foods are very healthy and nutritious, enriching our bodies with healthy fats, protein, vitamins, minerals, and fiber.
What do each of these components do? Healthy fats (unsaturated fats) help to lower our cholesterol levels, reducing our risk of developing heart disease. Unsaturated fats are especially important for women who are pregnant or breastfeeding, helping the baby develop normally. Healthy fats also help to prevent several inflammatory conditions including Chrohn’s disease, asthma, and arthritis.
The protein contained within these foods helps our bodies to produce muscle, cartilage, skin, and blood, while at the same time increasing the strength of our hair and nails. On top of this, protein also provides our bodies with energy, helps to repair damaged tissue, and helps our bodies maintain a strong immune system.
On top of unsaturated fats and proteins, nuts and seeds contain fiber and a wide range of vitamins and minerals. For anyone trying to lose weight, fiber helps aide in weight loss by giving our stomach a full feeling quickly. Nuts and seeds are also rich in vitamin E, along with other vitamins and minerals that help to slow the aging process and prevent many age-related diseases.
What seeds are the healthiest? Almonds, cashews, and flaxseeds are among some of healthiest that you can eat. Let’s take a brief look at the health benefits of each, beginning with almonds.
Almonds are good sources of protein, phosphorus, vitamin E, vitamin B2, and magnesium. This combination helps to lower cholesterol levels, reduce the risk of heart disease, and protect against diabetes and cardiovascular disease. They are also great for that much needed mid-day energy burst.
Cashews are good sources of monounsaturated fats, magnesium, phosphorous, and copper. Like almonds, cashews promote cardiovascular health.
Finally, are flaxseeds. Flaxseeds are excellent sources of omega-3 fatty acids, protecting against bone diseases, heart diseases, certain cancers, and diabetes.
As one can see, eating a variety of nuts and seeds is very beneficial to our health. Continue to research more about these foods so that you can reap the benefits!
– Becki Andrus has all the information you need about healthy eating habits. Visit her website and find out how you can implement easy, small steps to improve your health and have more energy: http://EverydayHealthGirl.com
Article Source: http://EzineArticles.com/?expert=Becki_Andrus
Article Source: http://EzineArticles.com/5794651
Sweet Deception – Artificial Sweeteners by Carol Chuang
The obesity epidemic is one of America’s most serious health problems. Adult obesity rates have doubled since 1980, from 15% to 30%, while childhood obesity rates have more than tripled. Increasingly, more Americans are searching for low-calorie options to control their weight while food makers roll out new artificial sweeteners to meet this rising demand. Artificial sweeteners are a billion dollar industry. Nowadays, they are found in so many foods, from diet drinks, yogurt, snacks, dessert, candies, chewing gums, children’s vitamins, over-the-counter drugs, prescription drugs, to even water.
“Artificial” means something that is not found in nature; it is a man-made chemical compound. When you consume them day-in, day-out, what effect do they have on your body? Is it really safe for long-term consumption? Does it really help prevent you from gaining weight?
Artificial sweeteners are just about the worst of all possible worlds, as far as dietary choices go. They are beyond processed, completely unnatural, insufficiently tested for long-term safety, and have a long history of causing health problems. They are extreme examples of what has gone wrong with our modern day diet. Studies show that people who consume diet drinks tend to gain more weight than people who consume regular soft drinks.
Aspartame was originally developed in a lab as a drug to treat peptic ulcer. In 1965, a scientist at G. D. Searle & Co., licked his fingers to pick up a piece of paper, and got the world’s first taste of this chemical. Since its approval in 1981, aspartame has gained substantial market share over saccharin (Sweet’N Low), which has been determined to increase the rate of bladder cancer in rats.
Aspartame is also known as NutraSweet, Equal, and Canderel. It is an ingredient used in over 6,000 consumer foods and beverages worldwide and is found in little blue packets at coffee shops and restaurants.
Aspartame has been touted as safe because it is made from amino acids, the building blocks of protein. However, the statement is not entirely true. Aspartame is not a natural product; it is a synthesized compound composed of 50% phenylalanine (an amino acid), 40% aspartic acid (also an amino acid) and 10% methanol (wood alcohol or paint remover). Aspartame breaks down into its constituents under conditions of elevated temperature or high pH. The following are some reasons why aspartame is not as safe as it claims:
Phenylalanine changes brain chemistry
Causes mental retardation in people who have the genetic disorder, phenylketonuria (PKU).
When consumed in high concentrations, it interferes with the growth of the fetus’ brain.
Blocks production of serotonin, a neurostransmitter that controls eating patterns, resulting in sugar and carbohydrate cravings, and weight gain. Therefore, diabetics, should never use aspartame as a substitute for sugar. Further, low serotonin is associated with symptoms from premenstrual syndrome, mood swings, to depression.
Changes dopamine level in brain and exacerbates symptoms of Parkinson’s Disease
Aspartic acid is neurotoxic
When consumed in high concentrations, it causes excessive firing of brain neurons and potential cell death, an effect called excitotoxicity. It is linked to disorders such as Alzheimer’s disease and symptoms such as headaches, depression, mental confusion, memory loss, severe vision loss, balance problems, and seizures.
Methanol is extremely toxic
Toxicity symptoms mimic multiple sclerosis, which leads to many wrong diagnoses.
Worsens symptoms of systemic lupus
In the ten years from 1981 to 1991, 10,000 aspartame complaints had been filed with the FDA, totaling over 80% of all FDA complaints. Then in 1992, the FDA quit categorizing complaints as an aspartame grievance and began putting them into generic categories. So after 1992, no more specific aspartame complaints were recorded.
On Apr. 26, 2005, the National Justice League filed three lawsuits against NutraSweet alleging that aspartame is hazardous to human health. On Sep. 15 of the same year, a $350 million racketeering class action lawsuit was filed against NutraSweet and a number of other plaintiffs. Those charged are being accused of knowingly using the neurotoxic aspartame as a sugar substitute in the manufacture of Equal, while being fully aware that consumption of it could lead to a host of health problems.
Given the myriad health complaints and the impending lawsuits regarding the safety of aspartame, it is advisable to avoid all foods and beverages containing this artificial sweetener.
In 1976, a chemistry student at Queen Elizabeth College in London was working with his advisor to create new pesticides. They accidentally discovered an exceptionally sweet compound by adding chlorine to sugar and putting it through a lengthy chemical transformation process. This compound eventually became sucralose and is marketed by Tate & Lyle under the name Splenda. It was first approved for use in the U.S. in 1998.
Sucralose is used in more than 4,500 food and beverage products and is found in little yellow packets at coffee shops and restaurants. It has at least twice the shelf life of aspartame and unlike aspartame, does not react to heat and can be used for baking. As a result, sucralose became an overnight success.
Splenda is marketed as natural and safe, “Made from sugar, so it tastes like sugar.” But nowhere in nature is there any form of sugar that remotely resembles the resulting chlorinated hydrocarbon known as sucralose:
Besides, there are no long-term safety trials done on any humans, only animals, and it was over a mere two-year period.
Since the introduction of sucralose, there have been many reported side effects:
Skin – rash, hives, itching, redness, swelling
Lungs – wheezing, cough
Head – headaches, dry mouth and sinuses
Nose – runny nose, sneezing
Eyes – itchy, swollen
Stomach – bloating gas, diarrhea, nausea
Heart – chest pains, palpitations
Joint – pains and aches
Neurological – anxiety, anger, mood swings, seizures, depression
Worse, a recent Duke University study on rats shows that Splenda
reduces the amount of good bacteria in the intestines by 50%,
increases the pH level in the intestines,
contributes to increases in body weight, and
affects the P-glycoprotein (P-gp) in the body in such a way that crucial health-related drugs (e.g. chemo, AIDS, heart) could be rejected.
Consuming sucralose is almost like putting pesticide in your body. Tate & Lyle admitted that 15% of sucralose is absorbed by the body and some into the fat tissues, however, we don’t know what amount stays and what amount gets flushed out.
In early 2009, Cargill began marketing this new no-calorie sweetener made from erythritol (a natural sugar alcohol from fruits and fermented foods) and steviol glycoside or rebiana (a compound extracted from the South American herb, stevia).
This natural herb, stevia, has been safely used as a sweetener in South America for over 1,500 years with no known or reported harmful effects. Stevia is allowed for use as a food additive in 12 countries, including Japan, Australia, and New Zealand. However, to this date, the U.S. Food and Drug Administration (FDA) still bans its use as a food additive, and only allows it as a dietary supplement. Many believed that the FDA’s actions are nothing more than a restraint to trade, designed to benefit the artificial sweetener industry as stevia is a natural herb and cannot be patented.
So the question is: Is Truvia safe? The answer is: We don’t know yet. Although it is quite safe to consume whole stevia leaves, there is no long-term study on whether consuming isolated compounds, like steviol glycoside, extracted from the whole herb will be harmful to humans. As we always say, time will tell.
Therefore, for diabetics seeking a sweetener that doesn’t affect blood glucose, stevia is still the safest and most natural choice available at this moment. Remember, do not confuse Truvia with stevia. Until Truvia’s long-term effect is determined, it is not wise to play guinea pig with your own health.
Although natural sweeteners are much more nutritious than refined sugars and contain vitamins, minerals, and enzymes, they are still caloric and have an effect on blood glucose (except stevia). Therefore, use in moderation. If you struggle with diabetes or extra weight, you are better off avoiding them.
The following are some healthier sweet options:
Agave nectar: Made from the agave plant in Mexico. Agave is less viscous than honey and has a neutral taste. It contains mainly fructose, therefore, use sparingly.
Barley Malt: Dark, sticky, and boldly flavored. Contains primarily maltose, a complex sugar.
Date Sugar: Ground from dehydrated dates. Can be used in baking but not for beverages as the tiny pieces won’t dissolve.
Honey: A whole food made by bees from flower nectar. Raw is best as the enzymes are not destroyed during processing.
Maple Syrup: Boiled-down sap of maple trees. Look for 100% maple syrup with no additives.
Maple Sugar: What is left when all of the liquid has been cooked out of maple syrup. It is about twice as sweet as refined white sugar.
Molasses: Unsulfured molasses is made from the juice of sun-ripened cane; sulfured molasses is a byproduct of refined sugar; blackstrap molasses is the residue of the cane syrup after the sugar crystals have been separated.
Rice Syrup: A traditional Asian sweetener made from rice starch converted into maltose, a complex sugar.
Sorghum Syrup: From sorghum cane juice, boiled to syrup.
Stevia: A natural no-calorie sweetener that does not spike blood glucose. Available as a powder or extract, its taste has a slower onset and longer duration than that of sugar; some say it has a bitter or licorice-like aftertaste.
Yacon Syrup: Extracted from the root of a perennial plant grown in the Andes. High in fructo-oligosaccharide (FOS) that promotes growth of beneficial bacteria in the colon. It has less of an effect on blood glucose levels and contains 25% less calories than honey.
Carol Chuang is a Certified Nutrition Specialist and a Metabolic Typing Advisor. She has a Masters degree in Nutrition and is the founder of CC Health Counseling, LLC. Her passion in life is to stay healthy and to help others become healthy. She believes that a key ingredient to optimal health is to eat a diet that is right for one’s specific body type. Eating organic or eating healthy is not enough to guarantee good health. The truth is that there is no one diet that is right for everyone. Our metabolisms are different, so should our diets. Carol specializes in Metabolic Typing, helping her clients find the right diet for their Metabolic Type. To learn more about Metabolic Typing, her nutrition counseling practice, and how to get a complimentary phone consultation, please go to http://cchealthcounseling.com/
Article Source: http://EzineArticles.com/?expert=Carol_Chuang
Article Source: http://EzineArticles.com/3701595
When my son was a little boy, he would come home from school with a splitting headache. He usually would throw up and go to bed to sleep through the night. We took him to doctor after doctor. We even took him to a headache clinic where the psychologist said we were terrible parents and told us to give him a strong pain reliever.
Being anti-drugs, I went to the internet. For the first time in 2004, I found a funny little word ‘gluten’. Hadn’t a clue what it meant nor what it did. In January of 2005, I had done enough research to realize that we could possibly have a reason or source to his headaches. Having proposed a two-week trial of not eating any packaged foods or grains, we were surprised to find that our little 9 year-old no longer had any headaches. His father asked if he wanted to continue the diet and he said of course.
In 2005, France and most of Europe didn’t have a clue as to what we were doing. We got our testing done in the States. Statistically, it is not possible. I have one boy who is celiac and gluten intolerant whereas the other is only gluten intolerant. My husband is celiac. I have gluten intolerance. What it means in layman terms, is that we eat a lot of potatoes and rice to feel better and be in optimum health. The out come has been incredible.
In Canada, they call gluten intolerance (for the sake of a combining the two) the disease with over 228 symptoms. One of the most extraordinary symptoms is gluten rage. When children go through the terrible adolescent years, parents are often confronted to their eating ‘crap’. Our children have given us their share but nothing in comparison to their friends.
There are about four doctors in the world who recognize the neurological transformation of the effect of gluten on the brain. Also remember, the stomach acts as the second brain. Not all just suffer from sitting on the toilet.
I have been off gluten now since 2005. My last grand mal seizure was in 2007. It is strange. I have yet to get it medically confirmed but I start a series of partials 46 hours after having consumed gluten.
You must be saying now, well don’t eat gluten. Do you realize it is everywhere? Impossible to rid yourself when there are degrees of sensitivity. The standard deviation of ppm (parts per million) still can be between 20 and 200: degrees of sensitivity and the symptoms.
When the partials start, we count backwards to see what I ate. 99% of the time we can find the source. The good thing is that experience trains the eye. We read labels. Though different countries might not have the same luxury, we read the labels in different languages.
My oldest boy sleeps all day when he consumes gluten. He knows it. He has only the gluten intolerant gene. Unfortunately, he is in his rebellious stage and decides for himself. Europe is far behind the States. His last comment, referring to gluten was to tell me he avoids it before exams otherwise he won’t wake up.
My husband is celiac. Over 1% of the world population is allergic to this genetically modified food. The wheat, we ate three thousand years ago, had one- third the number of chromosome it has today. Our bodies have not changed enough. He gets horrible intestinal problems.
As a small introduction to the horror of one’s family’s health in the struggles of the gluten crusade, it is only the tip of the iceberg. I am not a doctor nor do I have any intention do claim any medical knowledge. I speak from experience and observation of those in my entourage.
Article Source: http://EzineArticles.com/?expert=Anna_Davidson
Article Source: http://EzineArticles.com/7415449
This one passes the taste test and Healthy Body Rule #1!
Extra versatile recipe can be eaten as a breakfast cereal, sprinkled on a salad to add flavor or eaten as a snack.
1 cup chopped pecans 2 teaspoons ground cinnamon
1 cup raw pumpkin seeds 2 tablespoons extra-virgin olive oil or coconut oil
1 cup shelled raw sunflower seeds 1/4-1/2 cup organic maple syrup
2 tablespoons whole flax seeds 1 cup medium shredded coconut
Preheat oven to 350 F.
In a large bowl combine dry ingredients. Add oil and syrup and mix.
Spread mixture on a baking sheet about 1/2″ thick
Bake for 10 minutes, remove from oven stir and bake for an additional 10 minutes (bake until golden brown)