Ginger - The Wonder Root

Ever walk along the produce aisle and find yourself staring at the earthy fascination of a ginger root? Oddly shaped, and with a distinctive flavor, this "wonder root" is an excellent dietary addition because it includes varying amounts of magnesium, manganese, potassium, and vitamins B6, C, and E. Besides being loaded with anti-inflammatory properties, ginger root offers a variety of other health benefits. Some studies indicate it is an aid to digestion, is beneficial both to cholesterol levels and blood pressure, helps with arthritis, and even aids nausea. It is quite a versatile root to boot! Ginger can be incorporated into countless recipes and should be included in your regular diet.
Considered a staple in China and India, ginger root has been used for centuries in cooking and for medicinal purposes. It has a thick, tan, knotty, and bulbous appearance and grows somewhat horizontally. In actuality, it is not a root, but rather it is a "rhizome," an underground stem. Harvested year-round, ginger root is available fresh in most grocery stores, usually in the produce section.
Several studies have investigated the health benefits of ginger. The advantages range from decreased joint inflammation and arthritis to help with nausea, athlete's foot, heart disease, lowered cholesterol, and better circulation. Ever get bloated? Ginger may be the answer. Many people take the strange-looking stem in some form to help with their digestion. Ginger has also been shown to be anti-viral, making it a great support for your immune system during periods of increased risk of common colds and flu. It helps to reduce muscle spasms, and some women take ginger for menstrual cramping. Ginger is also an aid in managing fevers, bronchitis, respiratory symptoms, and headaches. Feel dizzy during a ride on an airplane or while traveling on a cruise? The characteristics of ginger have even been shown to help people with motion sickness.

In our practice, we have seen the most success when ginger is used to assist with digestive, bowel, and gastrointestinal issues, stomach cramping, and arthritis of the fingers. For many of our pregnant patients ginger has provided relief from their symptoms of nausea. Some individuals choose ginger in place of pain relievers. Ginger also benefits healing in cases of skin wounds, aiding in the decrease of pus and infected areas. Note that ginger is contraindicated for people with gallstones and gastric/peptic ulcers and should not be used by them. During a recent symposium hosted by the American Association of Cancer Research, a particular study demonstrated that ginger suppressed cancer cells and cleansed the body of toxins. Although more research is needed, the documented curative effects of ginger are welcome news.
Ginger can be taken in whole, liquid, or powder form. If the wonder root does not appeal to your taste buds, try taking it in capsules, which are available in most health food or nutritional stores. The dosage for adults is typically 25 to 100 milligrams (or 1.5 to 3 milliliters of liquid) daily, although for digestive issues it may be helpful to increase the dosage. Use of ginger root in its natural state is preferred, and it is particularly beneficial and tasty when steeped in hot water with green or white tea. See the recipe at the end of this article for a pleasant concoction known as "Oooss Juice."
Ginger has many uses beyond medicinal and is versatile in the kitchen. Several cultures include it in making wine, and it is an ingredient in various candies, teas, curry, sushi, and some French liquors. In the US, ginger is probably most popularly known as the basis for ginger ale, gingerbread men cookies, cakes (gingerbread), jellies, jams, and other delicious confections and flavorings. Consider adding ginger to your favorite stir-fry recipe, dressings, salads, and even barbecue sauce.

As already described, ginger is a multipurpose and extraordinary herb! Its numerous health-promoting and symptom-fighting components make it desirable and appreciated. Whether the issues are digestive or fighting inflammation and bloating, ginger can contribute to the good health of people at any age.
One of my favorite ginger-based "brews" is Oooss Juice, for which the recipe follows:
Oooss Juice
- Use a high-quality, heat-retaining, stainless steel 2- to 4-gallon pot.
- Boil 1 gallon of water; add ½ pound of sliced ginger; lightly boil for 5 minutes, and turn the burner off.
- Add 2 to 6 organic green tea bags, steep for 30 to 60 minutes, and remove.
- After 4 to 12 hours, strain out the ginger, place the juice in a glass container, and cool in the refrigerator. Drink cold or hot.
Ginger, the wonder root, is an ingredient in many interesting recipes, adds a pungent and exotic flavor to foods and beverages, and offers notable health benefits to those who add it to their diet.

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�� Six Things that happen when you Stop Eating Meat

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Plums For Better Vision Health

Many people say that if food is healthy for you it doesn't taste good. However, when it comes to protecting and improving your eye health this is a common misconception. In fact eyemany healthy foods that are good for your eyes are also appealing to your taste buds. These include cherries,grapes, watermelons,oranges, walnuts and dark chocolate to name a few. Plums are another example of a tasty healthy food to improve eyesight that supports better vision health. Therefore, here are some reasons why you should include plums as part of a healthy diet to improve vision and protect your eye health.

Plums are packed with vitamins and minerals such as Vitamins B1, (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), B-6 and Vitamin E. Additional nutrients include Vitamins A and C, Potassium, Magnesium, Calcium, Iron and Zinc to name a few. This is a good snack if you are watching your calories. It is very low in calorie content and also rich in fiber that gives it properties useful in terms of weight loss.

Eye Health Benefits: Research provided by The Archives of Ophthalmology shows that a serving of 3 or more fruits including plums can help to reduce the risks for the age related vision disease macular degeneration. The vitamin A and beta- carotene content in plums are beneficial in maintaining healthy eyesight. This tasty fruit also possesses carotenoids that help to protect the macular tissues of the retina and reduces the risks for age related vision disorders.

Maintains Healthy Cholesterol Levels: A research study revealed that the juice from plums and prunes has health promoting properties that aid in raising the good cholesterol, HDL cholesterol, and reducing the bad cholesterol, LDL cholesterol.

Improves Brain Health: Research shows that the flavonoids present in plum juice can reduce cognitive decline. This is due to the fact that these flavonoids play a role in reducing inflammation in the brain. Also research shows that this type of juice has health promoting phytonutrients that improve the neurological function of the brain thereby improving memory and learning.

Boosts Immune System: Due to its Vitamin C content it boosts the body's immune system's defenses against inflammation and infections. Oriental plums increase the body's production of nitric oxide and aid in neutralizing harmful cells in the body.

Digestive Benefits: Its rich source in fiber assists in an efficiently working digestive system. It also aids in good elimination due to its sorbitol and isatin content.

Better Heart Health: Research shows that regular consumption of plums results in an improvement in circulation to the arteries of the heart. This promotes better blood flow, and an efficiently working cardiovascular system. This also reduces the risks for heart attacks and strokes.

Cancer Prevention: This fruit is abundant in antioxidants and phytonutrients. These compounds are important in stunting the growth of cancer cells. Therefore, eating plums on a regular basis can aid in cancer prevention.

if you are searching for a healthy snack to help you maintain healthy eyesight while protecting important aspects of your general health, then, plums are a good nutritional choice for keeping your eyes in good shape.




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If You Eat Hard boiled Eggs Daily, this is what happens to your body

What Happens to Food After it Leaves the Stomach? What is Bile?

The mix of partly digested food saturated in acidic stomach juice is progressively routed into the small bowel. This part of our intestinal tract is the location from the majority of digestive enzyme action and also the assimilation of vitamins. The wall of the small intestine presents a very sophisticated pattern of folds and projections.

This style enables the small intestine to possess an absorptive surface approximating the size of a tennis court. This enables for really effective absorption. When the foods mixture is spurted to the little bowel in the stomach, it hardly resembles what we ate. Yet most of the vitamins nevertheless need further digestion to reach their absorbable state.

Very first, bicarbonate created by the pancreas enters the little bowel and neutralizes the acidic food mixture draining from our stomach. Then digestive enzymes that are also produced by our pancreas and bile from the gallbladder and liver make their way towards the little bowel as well. These factors, together with digestive enzymes created by the cells that line the small bowel, will total digestion.

Bile is made up of several ingredients, probably the most outstanding being bile acids (bile salts). During digestion, the small bowel is really a watery place to be. Together using the drinking water entering our digestive tract in foods and beverages, drinking water is also the basis of digestive juices. Water-insoluble ingredients in our diet plan, this kind of as fats, cholesterol, and fat-soluble vitamins, will clump together into droplets within the little bowel.

This would decrease their digestibility and absorption. This really is exactly where bile is available in. Bile acts as an emulsifier or detergent interacting with lipid droplets so that many smaller lipid droplets outcome instead of fewer bigger ones. The benefit to creating numerous smaller lipid droplets is that more contact happens between lipidsand lipid-digesting enzymes.

If bile had been absent, as in certain disorders, lipids would stay as bigger droplets in the small intestine and for that most part remain undigested and unabsorbed and wind up within the feces. Bile is produced by the liver and oozes within the direction from the little intestine 24 hours each day, 7 days a week.

The liver is connected to the little intestine by way of a series of tubes or ducts. Throughout periods of time in-between meals, a few of the bile drains into the gallbladder, exactly where it's stored. Then throughout a meal the gallbladder squeezes the bile out and it heads to the little intestine. This allows for much more bile to become present in the small intestine throughout digestion.


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THESE 10 FOODS THAT UNCLOG ARTERIES NATURALLY

Fats and Oils - Which is Best?

To understand why certain oils and fats are better than others for our health, it's necessary to understand the importance of cholesterol to all living creatures.

Cholesterol is a waxy type of fat that's manufactured within the biological systems of all animals. It's essential for life. The human body uses large quantities of cholesterol every day and the substance is so important that, with the exception of the brain, all cells have the ability to make it from simpler substances within the body. It plays a role in communication between the body cells, intra-cellular transport and brain to nerve conduction. As body-cells die, cholesterol is a major building block from which the new cell walls are made. It's also used to make hormones (including the sex hormones), bile acids and, in conjunction with sunlight on the skin, vitamin D 3.

So, cholesterol is not bad! For every 150 pounds (68 kg) of body-weight, there naturally exists within the human system 3,500 mg of cholesterol. Each day, approximately 1,000 mg is synthesized to replace whatever had been used in normal arterial and cellular repair-activities. However, cholesterol is also found in food and if we ingest more than the necessary 1,000 mg, the body simply produces less so as to maintain its normal chemical balance. If our daily diet provides 250 mg of cholesterol, the system will only synthesize 750 mg. If less is eaten, the system compensates by making more, especially when the demand for arterial repair is excessive due to a faulty diet deficient in a usable form of Vitamin C.

Of all the animals on Earth, Man is the only one that does not synthesize its own Vitamin C and it's the vitamin that's essential to keep the arterial walls flexible. When a weakness in a wall is detected, cholesterol within a Low Density Lipoprotein transporter (LDL) is sent directly from the liver and used to patch over the weak spot. After the repair is effected and Vitamin C levels are restored, High-Density Lipoproteins (HDL) transport the used cholesterol back to the liver for recycling. Over time, if Vitamin C levels are not normalized, excessive cholesterol patches can result in atherosclerosis - arterial blockages that can lead to heart attack or stroke. (See "The Cholesterol Myth Simplified" )

Although the media and food companies still warn against cholesterol in the diet, it has been repeatedly demonstrated that the level of cholesterol in our blood is affected very little by the amount of cholesterol in the foods we eat. The claim that a reduction in dietary fat and cholesterol can lower blood cholesterol levels, so reducing the likelihood of coronary or arterial disease has never been substantiated. Any reduction in dietary cholesterol intake is counteracted by the liver, which increases or decreases production to keep blood cholesterol levels constant and will produce more as necessary to compensate for cellular damage caused by vitamin deficiencies. The most likely scenario is that due to deficiencies in nutrition and the inability to perform permanent repairs, the system keeps on making excess cholesterol in its effort to keep up with the patching process.

There are three major forms of dietary fat:

Saturated fat

Unsaturated (including mono-unsaturated, poly-unsaturated fat)

Trans-isomer fat (trans-fat)

All fats and oils contain both saturated and unsaturated fatty acids but are classified according to the most dominant form. Butter is classified as a saturated fat because of the preponderance of saturated fat in its composition, even though it does contain lesser amounts of unsaturated fats.

Saturated fats have a high melting temperature because of their chemical structure and are solid or hard at room temperature. They're found mainly in animal fats such as butter, whole-milk, lard, and certain plant fats (coconut oil, palm oil, cocoa butter). The human sysyem needs about 30 grams of saturated fat in the daily diet to maintain health and to trigger the burning of excess body-fat for fuel.

Most vegetable oils are classified as unsaturated and the more "unsaturated" they are (mono, poly) the more likely they are to become rancid and the less energy they provide. Unsaturated fats are liquid at room temperature.

Poly-unsaturated fats from most vegetable sources are more unstable, become rancid with heat and have high levels of Omega-6, too much of which is harmful, while those "polys" from fish such as salmon, contain Omega-3 which is highly desirable in the diet.

Trans-fats are made by artificially hydrogenating unsaturated vegetable oils so as to create more stability and a longer shelf-life. They're commonly used in deep-frying and the baking of commercially-processed foods. They do not normally occur in nature in significant quantities and are dangerous to the human system.

For dietary and cooking purposes, olive oil and coconut oil are the healthiest for human consumption, both being free of cholesterol. Coconut oil though, is the only one the digestive system recognizes as an "energy-food" and it's not stored in the body as fat.

Coconut oil always had a health-promoting reputation until half-way through the 20th Century when, after the Korean War, it was falsely reported that saturated fat caused heart disease. At the same time (co-incidentally), the cheap production of unsaturated, rape-seed oil (canola) from stock fodder presented a lucrative opportunity for the commercial food-producing corporations. A government-backed, negative, smear-and-fear campaign, based on the fact that coconut oil was indeed predominantly a saturated fat forced it off the shelves to be replaced by unsaturated vegetable oils. In time it was realized that the vegetable oils became rancid quickly so the commercial interests "hydrogenated" them to achieve longer shelf-life and in doing so, gave us the "trans" fats. Those poly-unsaturated, hydrogenated oils were not a part of the diet of previous generations, however hydrogenation increases corporate profits and the World's waistlines, and is now linked with the "modern" diseases.

And heart disease continues to increase exponentially!

For human brain-development, mother's milk contains a specific, long-chain fatty acid that does not appear in cows milk, soy milk or vegetable oils. However, red meat, olive oil and coconut oil contain a medium-chain fatty-acid which the human system can convert into the essential long-chain form, easily. Coconut oil is used in most infant formulas for that very reason.

Un-hydrogenated coconut oil helps improve the ratio of "good" HDL to "bad" LDL in our bloodstream. It's an anti-oxidant and the high quotient of lauric acid which prevents cholesterol build-up and heart disease, converts into monolaurin which helps in dealing with viruses and bacteria-causing diseases such as herpes, influenza, and possibly even HIV. Because it's rich in capric acid and caprylic acid it's beneficial to the skin, prevents premature aging and keeps candida albicans, urinary tract infections and other fungi at bay. It relieves digestive disorders, helps in weight-loss and protects the intestines from parasites and the stomach from the ulcer-causing heliobacter pylori.

However, even though olive oil and coconut oil are lower in calories than other oils they do still supply calories. So, going to extremes may only cause problems in other areas.


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Eat Garlic and Honey on Empty Stomach after 7 Days This Will Happen

The Health Benefits of Peas

Peas are not a poor man's meat or a cheap restaurant side-dish that puts 'green' on your plate! Peas not only add flavour to food but are also used in various dishes and salads. Actually these are little powerhouses of nutrition and a boon to your health. It's a starchy vegetable, which is a good source of energy, protein, essential vitamins, fibre, antioxidants and anti-inflammatory properties. Including peas as one of your vegetable choices adds a number of benefits. Let's have a look.

Good for your eyes

Lutein and Vitamin A present in peas protect your eyes. Lutein is a natural plant pigment that's concentrated in the eye, and its antioxidant activity protects you from both cataracts and macular degeneration by preventing oxidation. Vitamin A helps to keep the surface of your eyes healthy.

Prevents heart disease

The formation of plaque along your blood vessel walls starts with chronic, excessive oxidative stress and inflammation. Antioxidants and anti-inflammatory compounds support healthy blood vessels. The generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels which are the risk factors for heart disease.

Prevents stomach cancer

Peas contain high amounts of a polyphenol called coumestrol. A study says that consuming 2 milligrams per day of this phytonutrient prevents stomach cancer and a cup of peas has at least 10. So, you see how healthy it is!

Avert constipation and bad cholesterol

The high fibre content in peas improves bowel health and peristalsis. The niacin in peas helps to reduce the production of triglycerides and VLDL (very low-density lipoprotein, which results in less bad cholesterol, increased HDL ("good") cholesterol, and lowered triglycerides.

Antioxidants work like magic

As mentioned earlier, peas contain high levels of anti-oxidants. They include flavonoids like catechin and epicatechin, carotenoids like alpha-carotene and beta-carotene, phenolic acids like ferulic and caffeic acid, and polyphenols like coumestrol. These boost your energy level and immunity and also helps to fight ageing signs.

Needed for healthy bones

One cup of peas contains 44% of Vitamin K which helps to anchor calcium inside the bones. Its B vitamins also help to prevent osteoporosis and promote healthy bones.

Benefits of anti-inflammatory elements

Peas have strong anti-inflammatory properties. These properties include anti-inflammatory phytonutrients like Pisumsaponins I and II and pisomosides A and B, Vitamins C and E, zinc and omega-3 fat in the form of alpha-linolenic acid (ALA). These prevent wrinkles, arthritis, bronchitis, candida, osteoporosis and Alzheimer's.

Manage your weight

A cup of peas has less than 100 calories but lots of protein, fibre and micronutrients. This keeps you full for a longer time and helps you to manage your weight.

Peas provide you iron

The iron you consume can be found in haemoglobin, the protein responsible for carrying oxygen throughout your body. Inadequate intakes of iron decrease oxygen delivery, which makes you feel tired, decreases your ability to concentrate and increases your risk of infection. A 1/2-cup serving of peas contains 1.2 milligrams of iron which can solve the problem of iron deficiency.

Regulates blood sugar

All carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about. High fibre and protein slow down the digestion of sugars. The anti-oxidants and anti-inflammatory properties prevent or reverse insulin resistance (type 2 diabetes).

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This is The Best Medicine Against Cholesterol and High Blood Pressure

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The Health Benefits Associated With Sparkling Water

If you have ever been to an exhibition in Europe, or visited a European company at their stand, you'll know that the water on offer almost invariably include sparkling. The normal question is "Wit-Gas?" (with-gas) or as we commonly refer to it as carbonated water or sparkling water. The law relating to carbonated water was formulated by William Henry in 1803. Known now as Henry's Law it states:

"At a constant temperature, the amount of a given gas that dissolves in a given type or volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid"

Probably most people don't know of Henry's Law, or even care, but what they are interested in are the unsung benefits associated with chilled and sparkling water. Increasingly, water dispensing equipment suppliers in the are now offering a sparkling or carbonated option.

Water "wit-gas" also known as soda water, fizzy water, sparkling water and seltzer water has shown it can ease indigestion symptoms, and reduce levels of cholesterol and associated cardiovascular risks.

A study was undertaken which showed that consumers of sparkling water had a higher average drinking water as a percentage of total water intake than non-consumers intake. A number of diet drinks are carbonated because it has been suggested that this is one of the ingredients contributing to weight loss.

A downside is the exacerbating of IBS - irritable bowel syndromes of bloating due to CO2 being released in the digestive tract.

Scientific research suggests that water is a benefit to persons trying to lose weight - that's probably most of us in any January, by supplementing a diet program. The stomach too feels fuller with sparkling water and it is also well- known for allaying feeling of hunger.

The ability to have carbonated water on tap in the home or office is growing rapidly as consumers discover the health and taste benefits.

The visible bubbles seen in carbonated drinks are the gas escaping from the liquid, even though the gas itself is invisible. The word to describe this is effervescence. The same phenomenon can be seen in other drinks such as champagne, beer and some wines as well as non-alcoholic drinks.

Drinking carbonated water actually changed drinking habits as it diluted alcohol and became a recognised mixer back as early as 1965. Throughout the 70s and 80s the market declined and as of today the estimated market domestically for the traditional soda-syphon is around only 120,000 (2009 estimates).

Strangely, demand for this product is now increasing again, and the market has seen the introduction of units supplying boiling, chilled and sparkling water instantly.

Commonly seen more in commercial situations such as office tea points and breakout areas, these taps offer improved efficiency and productivity because of their immediate availability and associated health benefits.

Undercounter boiling, and chilled water units were first manufactured in Australia as recently as 1990. The current range has added sparkling options, mixer taps for hot water and a number of different tap configurations. Aiming at the commercial market, Billi UK LLP has experienced massive growth since being introduced into the UK by Billi in 2013.

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Eat Spices to Lose Weight

Did you know that in addition to being very healthy, certain spices can actually help you lose weight? Some spices work as an appetite suppressant and some aid in fat digestion. 

Here is a list of seven of the top spices that will help you with your weight loss efforts:

1. Black pepper - This well-known and frequently-used spice will boost your metabolism. The peppery taste of black pepper comes from piperine and this substance is said to stimulate the central nervous system. It is believed that this stimulation of the nervous system is actually what gives pepper its metabolism-boosting characteristics. Fresh ground pepper is the best to use because it contains the most piperine.

2. Mangosteen - This spice is also known as vrikshaka or garcinia mangostana. Mangosteen is very popular in India. This spice suppresses the appetite and also helps to stop your body from storing fat.

3. Cayenne or Chili pepper - There was a study done in England that showed when the volunteers ate a teaspoon of red or cayenne pepper with every meal, they had a 25% increase in their metabolism. It is believed that if you eat hot and spicy food, you will drink more liquid to cool your mouth and because of the additional liquid you are drinking, you will feel fuller faster. However, because the participants had a 25% increase in their metabolism by eating the red pepper, it shows that the pepper is actually working in the body to assist the calorie-burning process.

4. Ginger - Ginger is believed to boost a person's metabolism and it also aids in digestion. To effectively lose weight, your digestive system must be working properly. All you need is a teaspoon of fresh ginger or less if you use dried ginger to achieve the benefits.

5. Turmeric - Turmeric in food gives the food a yellow coloring and it helps to reduce the body's absorption of fat. The active substance in turmeric is curcumin. When curcumin was given to mice, it reduced the growth of their fat tissue.

6. Cinnamon - Eating cinnamon will regulate your blood sugar and help your body to digest carbohydrates. The cinnamon also increases the body's production of insulin, which, in turn, accounts for its role in carbohydrate digestion. It will also help lower your cholesterol.

7. Mustard - In the study mentioned above with the cayenne pepper, the participants also ate a teaspoon of mustard with every meal. The whole-grain or Asian varieties of mustard will help to burn fat. Mustard also contains selenium which helps to regular blood sugar. Selenium is also used to aid in weight loss.

In addition to eating these spices to lose weight, they are also very flavorful. So, if you are eating low-fat and low-calorie foods to lose weight, eating them will add a lot of flavor to otherwise bland food.

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Egg Whites VS. Whole Eggs?

Eggs yolks vs. egg whites. One of the great debates when considering a healthy diet is that egg whites are healthier for you because the yolk is loaded with cholesterol and fat. So, what's the answer? Which one do you choose when eating breakfast? Which is the healthier option?

To determine the answer, let's look at 3 key factors.

Factor #1: Do you want just protein or are you interested in the nutrients as well?

One egg is about 70 calories and has 6 grams of protein and 5 grams of fat. The egg white portion of the egg contains about 3.5 grams of the total protein. The remaining 2.5 grams plus the 5 grams of fat are in the yolk. This is why many people opt to toss the yolk and increase the egg white because you're getting all the protein without the unnecessary fat. Although this sounds good in theory, the yolk also contains all of the nutrients. The yolk contains leucin, choline, as well as Vitamin A, D,E & B. Leucin helps the attack on visceral fat, the fat that builds around your internal organs. It also promotes muscle recovery after exercise. Choline has been shown in research to be effective in preventing memory loss, protecting the liver from accumulating fat and may even lower cholesterol. Vitamins A, D, E & B have too many benefits to list. But to touch on the most important in regard to this topic, they enhance our breakdown of carbohydrates into glucose, which provides us energy. They breakdown fats and proteins, which aid the normal function of the nervous system and they promote healthy skin, hair, and eyes.[i]

Do you want less calories and less protein? Or do you want to opt for the yolk with more calories and fat but also a much higher level of nutrients, vitamins and minerals? The decision is now yours to make.

Factor #2: Cholesterol (HDL vs. LDL) or high density lipoprotein vs. low density lipoprotein

To keep this simple, LDL is the bad cholesterol because it causes the buildup of fatty deposits with in your arteries that cause heart disease. Conversely, HDL, or the good cholesterol, helps to remove the LDL from your arteries. Many studies show that eating whole eggs raises your HDL cholesterol to a higher degree than LDL thereby increasing the overall good to bad cholesterol level in your bloodstream. This is a good thing.

Cholesterol became such a big hype in the media over the past few decades because of the rise in people diagnosed with heart disease. BUT, having higher cholesterol doesn't mean you have heart disease. A Harvard study conducted on over 100,000 people concluded that egg consumption in healthy individuals did not increase the risk of coronary heart disease. Cholesterol does serve a purpose in your body and to eliminate it just because of media hype is bogus. Now that you know the difference, you are aware that as long as you are a healthy individual the increase of HDL you get by consuming egg yolks is not a bad thing after all.

Factor #3: The quality of the egg.

There are other factors to consider as well such as whether the egg is organic, whether the chickens are cage free, and what the chicken's diet consisted of. The more natural cage free chicken will have a yolk higher in omega 3 and contain more nutrients. A chicken that is raised in its natural state and allowed to eat insects and greens will have thicker shells and a deeper colored orange yolk indicating a much higher nutrient level and carotenoids. So the rule I'm proclaiming is the following. The better quality of the egg the more you should want the yolk.

Now you have an explanation of the 3 main factors to consider when choosing whether or not you want to include the yolks in your next healthy breakfast or toss them in the trash. There really is no right or wrong answer. It's merely a matter of preference. Personally, I use a combination of both and here is my recommendation. If you eat eggs everyday just eat the whites. This will limit your fat and cholesterol intake. However, you should also try and incorporate the whole egg into your diet once or twice a week to get all the other nutrients, vitamins and minerals found in the yolk. After all an egg is at the top of the super food list, and the yolk has everything to do with that.

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Since When Did Dessert Become Breakfast?

I actually can't remember a time when people didn't have dessert for breakfast, but I didn't realise it at the time.

When I was a child my standard breakfast was either a fried egg on toast or some wheatbix with milk and sugar. Looking back my breakfast wasn't perfect but for the times it was pretty good.

I have to admit being a little envious of the children of some friends of my parents. They had either coco pops or sugar frosties for breakfast and access to cola at the family business. But they have certainly paid the price with poor health.

Even today we think of dessert as something just a bit, or a lot naughty. It is sweet, rich and often comes in a large serve at the point of the meal when you really don't need more food.

But here's the problem. Dessert is often a combination of a big serve of sugar, fructose, gluten and vegetable oils. A truly disastrous combination of three of the worst food groups. Driving heart disease, diabetes and obesity to just name a few of the problems.

So now we look at popular breakfasts. Cereal, sweetened, or unsweetened, flavoured yoghurt, fruit juice, toast with jam or nutulla. It sounds different than the dessert but when you look at the ingredients, they are no different.

From a health perspective having dessert for breakfast would do the same job in your body. Both equally bad, although breakfast could be worse because of the possibility to have so much sugar and fructose.

Before you argue the point let's look at the most common breakfast foods.

Flavored yogurt, often low fat. It's either full of sugar, or artificial sweeteners with carbohydrate bulking agents to provide consistency in place of the fat. This is poor quality processed food.

Often has a 35% or more sugar content, even the so called healthy sports cereals. The healthy and often expensive cereals are often toasted in vegetable oils, contain gluten and are wheat based. Even oats rapidly convert to glucose in your blood.

Fruit juice. A big hit of fructose for your liver to process, it shuts down your leptin hormone which tells you, that you have had enough to eat, and it oxidises your LDL cholesterol, which sets you up for hardening of the arteries.

Toast, is a combination of grains which convert to glucose, gluten and roundup residues which attack your gut.

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