Bedtime Drink to Remove Belly Fat in a Single Night

Ketosis Diets For Weight Loss And Other Health Benefits

Ketosis diets are sometimes called ketogenic diets or very low-carb diets. Ketosis is a biochemical phenomenon which occurs during starvation or extreme carbohydrate restriction, but the word is not supposed to be confused with ketoacidosis, which is something that happens to diabetics when their blood sugar goes out of control.

Ketoacidosis is dangerous, but only happens to diabetics. Ketosis is a natural phenomenon that is in no way dangerous and has some miraculous health benefits. Some people like to think that Ketosis is in some way harmful, but they are confusing these two terms.

Ketosis diets have been used in the past for controlling epileptic seizures in children who haven't responded to any sort of medication. These diets were in common use for this purpose earlier in the 20th century. Interest in this diet plan has been reestablished for diseases such as brain cancer, obesity, diabetes and many, many more.

Ketosis Diets and Obesity

Low-carb, ketogenic diets have been studied and well documented with regards to obesity, and participants usually notice an appetite suppressant effect. When researchers compare low-fat to low-carb diets, they need to actively restrict calories in the low-fat group in order to achieve comparable results.

Low-carb diets are often high in saturated fat, but are still able to improve biomarkers such as HDL cholesterol, insulin resistance, triglyceride levels, and have a positive effect on LDL cholesterol patterns, changing them to large, fluffy type (good) instead of small, dense type (bad).

There are often claims about ketogenic diets being restrictive, but in many studies the people following those diets have a higher chance of completing the studies than the comparison groups (usually low-fat/high-carb diets).

Ketosis Diets and Epilepsy

Most research studies on the benefits of ketosis diets for epileptic seizures in children show a large improvement, which is especially significant since these children usually did not respond to previous medication therapy. In one study, 38% of the kids on the ketosis diet had more than a 50% reduction in the frequency of seizures while 7% had greater than a 90% reduction. A modified Atkins diet, basically an extended Atkins induction phase, showed similar results.

Conclusion

There are many other diseases that may massively benefit from ketosis diets, and it is strange that these kinds of diets are not more often used for therapeutic purposes. The side effects of drugs, which are often not that effective, are most certainly a lot worse than the mild side effects and minor nuances of following a restricted diet.



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Varicose Veins - What You Need to Know

What are varicose veins?

The circulatory system is made up of the heart, veins, and arteries. Arteries carry oxygen-rich blood from the heart to nourish your tissues, while veins have one-way valves which channel oxygen-depleted blood back toward the heart. If these valves are damaged, the blood pools in the leg veins and leads to feelings of fatigue, heaviness, aching, burning, itching, cramping, restlessness, swelling and even eczema and leg ulcers.

What causes varicose veins?

Heredity causes most varicose veins. If one of your parents has varicose veins, your risk of having them is about 70%. Other predisposing factors include obesity, leg injury, multiple pregnancies and standing occupations, such as nurses, teachers, and barbers.

Are varicose veins a threat to my health or are they just cosmetic?

Varicose veins indicate that the pressure in the veins of the legs is too high (a condition called venous hypertension). Longstanding venous hypertension can result in damage to the deep leg veins and to the overlying skin. Impairment to the deep veins can lead to blood clots and sometimes to sudden death from pulmonary embolism. Blood clots are especially frequent if you are confined on a long plane or car trip. Injury to the skin will result in stasis dermatitis, pigment changes, thickened skin and possibly, leg ulcers with scarring. In addition, venous hypertension can cause pain, fatigue and swelling of the legs. The presence of increasing numbers of spider veins may also suggest venous hypertension.

Can these veins develop in one leg and not the other? Most patients develop varicose veins in both legs. However, the severity of the varicosities will differ. Some may require treatment, while others may only require compression stocking therapy.

Are all varicose veins visible from the outside?

No. Varicose veins may be deep enough that they are not visible. A duplex ultrasound evaluation of your legs is the best way to detect all varicose veins. This is a painless, noninvasive test using sound waves to detect the size of veins and direction of blood flow.

What are the options for varicose vein treatment?

A new procedure called endovenous laser ablation, or EVLA, has been available to treat varicose veins for about seven years. EVLA involves a nonsurgical laser procedure in which the laser fiber is inserted into the damaged vein and it is switched on, permanently sealing the vein shut. The blood that normally flowed through that vein is redirected into normal veins which carry it back to the heart. EVLA is performed under local anesthesia while you are awake and is very comfortable. Most people return to work the next day. EVLA is a safe and effective procedure that is replacing the older technique of surgical vein stripping. Another way to treat varicose veins is called foam sclerotherapy. For this treatment, no anesthesia is required and a small butterfly needle is used to deliver an FDA-approved sclerosant chemical to the veins. They immediately shrink and are cleared by the body's metabolism over several weeks to months. This procedure is relatively painless and is very safe. Vein stripping surgery is not performed very often nowadays since these newer procedures are so safe and effective.

Do these treatments cure varicose veins? After all diseased veins are treated, most people have a remission of symptoms, leg swelling improves and the skin begins to heal, including leg ulcers. Many patients do not have problems again for years. Due to many factors including heredity, however, some people are predisposed to future problems. Since there is no way to prevent other veins from becoming damaged, varicose veins may be an ongoing challenge for some patients.

Will my varicose vein treatment be very painful?

The degree of pain that a patient experiences during vein treatments varies from patient to patient. The survey we conducted indicated that most patients thought the procedure to be pain-free, while a few reported experiencing a moderate degree of pain. The amount of pain is dependent on several variables, such as age, sex, weight, and pain tolerance level.

Are there any side effects of the treatments?

As with any invasive procedure, risks of vein treatments include allergic reaction to one of the medications, bleeding, postoperative pain, infection, blood clots or nerve injury. If any of these side effects occur, they are usually temporary if promptly treated.

How long after laser treatments will I be able to return to my normal routine?

Most patients return to their normal routine the next day, however, you should not resume aerobics, heavy exercise routines, running, sports or travel for at least a month after your laser treatment. It is very important to walk at least thirty minutes each day after the procedure to prevent blood clots from forming in the veins. Walking on a treadmill is fine. Extended plane or car travel should be postponed for a month after the procedure.



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The Food Sextet

It is curious fact, that although there are thousands of different substances which go to make up food in as many different shapes, sizes and colors, yet they may all be grouped into six simple kinds of materials. Under these six headings, sometimes knowns as the Food Sextet, all foods can be classified. They are (I) Proteins (II) Carbohydrates (III) Fats (IV) Cellulose (V) Salts or food minerals and (VI) Vitamins.

CHEMICAL CONSTITUTIONS

Food, in general may be grouped into two classes, those which are nutritive, that is, supply heat and energy to the body, and those which are non-nutritive, providing per-se no energy but necessary in infinitesimal amounts for the proper maintenance of bodily functions. The former consists of the essential food elements viz. proteins, carbohydrates and fats. The latter include water, mineral salts and vitamins.

PROTEIN

Composed of carbon, hydrogen, oxygen, and nitrogen and often termed as Nitrogen foods, protein is that element of the food which is used for the construction and repair of the highly-vitalized living tissues of the body; that is, the essential vital machinery - the muscles, glands, verves and other parts concerned in the various functions of the body, consist of proteins.

Some of the principal foods containing a large amount of protein are: meat, eggs, fish, cheese, beans, pulses, milk, nuts and soyabeans.

Between the periods of infancy and maturity, protein is required both for growth and repair. After maturity, the sole use of protein is for repair. Unless one is doing outdoor work or taking active exercises, the protein ration should be small, because protein, when taken in excess of the actual needs of the body for its tissue building, is not only useless - not being necessary to satisfy any bodily need, but causes positive damage to the body, because it imposes upon the eliminative organs, especially the liver and the kidneys, a heavy burden of unnecessary work, the inevitable effect of which must be the wearing out of these organs prematurely and the interference with their normal functions of destroying and eliminating the natural body wastes and then keeping the blood and tissue fluids free from obstructing poison, leading to what is known as auto-intoxication with its attendant evils.

THE CARBOHYDRATES

Composed of Carbon, Hydrogen and Oxygen in varying proportions supply energy for work, play and other forms of vital activity, and furnish fuel to maintain heat. This element of food consists mainly of starches and sugars. Starches are derived principally from cereals or grains in all forms, potatoes, sweet potatoes, bananas, peanuts, carrots, turnips, cassava or yam.

Roughly about two-third of the body's energy is normally derived from the Carbohydrates class.

An overconsumption of starch, has a tendency to cause constipation, flatulence, digestive disorders, enlarged tonsils, colds, etc.

The food sweets of all kinds are: maple sugar, syrups, candies cane sugar, fruits like grapes, sweet apples, and ripe bananas.

Candy and cane sugar taken in excess tend to produce gastric catarrh, hyperacidity, diabetes and torpid liver.

FATS

Like the starches and sugar fats supply fuel for the body heat, and serve as a source for the expenditure of energy. As fuel, fats differ from starches and sugar in that while the latter substances may be termed quick burning fuels, fats instead of being burned at once, are for future use in the form of depose tissue, sometimes known as residual or reserve tissue. As heat producer fats have double the value of starches and sugar but fats are more difficult of absorption.

The principal foods rich in fats are butter, cream, animal fat, olive oil, cod-liver oil, and oil of nuts.

An excessive amount of fats tends to cause digestive disturbances, derangement of the biliary function and acidosis. Whereas great excess of fat is highly detrimental to health and prejudicial to longevity. In a normal diet about 3 to 4 ozs. of fats are required daily.

CELLULOSE

Cellulose is supplied principally by vegetables and fresh fruits. It gives to the intestinal contents the bulk necessary to stimulate peristaltic action. For this reason a certain amount of it is necessary each day in the diet. When the roughage is lacking, constipation, digestive troubles and auto-intoxication are usually the result. Bran is excellent roughage. It can be used raw baked or in the form of bread, or muffins or chapatties.

The curse of the age is the over-refinement of foods by which they are deprived of the most essential of their constituents; processes have been devised and machinery invented to remove husks, skin, shells, integuments and external parts so that only the soft, internal and least valuable parts were offered to the public.

We have for years concentrated in analyzing food into Protein, Carbohydrates, Fats and Cellulose. No attention was paid to anything else. Many decades we have been throwing away and wasting the most essential constituents of foods, namely VITAMINS AND MINERALS.

VITAMINS

Nothing in the field of dietetics has created such widespread and genuine interest as the "discovery of the vitamins." It is true that vitamins are of primary importance in the processes of nutrition. "The Vitamins" mean "life substances" or "life elements" and every naturopath is acquainted with the life elements in foods as preached by an eminent naturopath, Dr Lindlahr and a world renowned physical culturist Bernar Macfadden in their books on dietetics and drugless healing.

Vitamins are undoubtedly essential to life and are builders of our bodies. However it does not matter how many vitamins there are, provided we remember that all the vitamins we need are present in the foods which Nature supplies for our use and provided we eat them as Nature supplies and do not spoil them by removing or destroying the vitamins by wrong cooking and processing.

Vitamins are generally categorized into the following types:

Water Soluble
Fat Soluble
WATER-SOLUBLE VITAMINS
Vitamin B1 (Thiamine): Water soluble Vitamin B1 helps in proper functioning of the digestive system, heart, nerves and muscles.
Sources: Pork, oatmeal, brown rice, vegetables, potatoes, liver, eggs.
Deficiency Diseases: Beriberi, Wernicke-Korsakoff syndrome.

Vitamin B2 (Riboflavin): Riboflavin keeps the skin healthy.
Sources: Dairy products, bananas, popcorn, green beans, asparagus
Deficiency Diseases: Skin disorders, Ariboflavinosis, glossitis, angular stomatitis.

Vitamin B3 (Niacin): Niacin seems to occur in mushrooms, asparagus, peanuts, brown rice, corn, green leafy vegetables, sweet potato, potato, lentil, barley, carrots, almonds, celery, turnips, peaches, chicken meat, tuna, salmon
Lack of Niacin results in dermatitis, diarrhea, dementia, and stomatitis.
Vitamin B5 (Pantothenic acid): Pantothenic acid seems to occur in broccoli, lentils, split peas, avocado, whole wheat, mushrooms, sweet potato, sunflower seeds, cauliflower, green leafy vegetables, eggs, squash, strawberries, liver.
Nausea, heartburn and diarrhea may be noticed with high dose supplements.
Deficiency: Very unlikely. Only in severe malnutrition may one notice tingling of feet. Paresthesia

Vitamin B6 (Pyridoxine): Pyridoxine seems to occur in Whole wheat, brown rice, green leafy vegetables, sunflower seeds, potato, garbanzo beans, banana, trout, spinach, tomatoes, avocado, walnuts, peanut butter, tuna, salmon, lima beans, bell peppers, chicken meat.
High doses of supplemental vitamin B6 may result in painful neurological symptoms.
Lack of Pyrodoxine results in chelosis, glossitis, stomatitis, dermatitis (all similar to vitamin B2 deficiency), nervous system disorders, sleeplessness, confusion, nervousness, depression, irritability, interference with nerves that supply muscles and difficulties in movement of these muscles, and anemia. Prenatal deprivation results in mental retardation and blood disorders for the newborn.

Vitamin B9 (Folic acid): Folate is the naturally occurring form found in foods and Folic acid is the synthetic form used in commercially available supplements and fortified foods. Inadequate folate status is associated with neural tube defects and some cancers.
Sources: Leafy vegetables, pasta, bread, cereal, liver.
Lack of Folic acid results in anemia (macrocytic/megaloblastic), sprue, Leukopenia, thrombocytopenia, weakness, weight loss, cracking and redness of tongue and mouth, and diarrhea. In pregnancy there is a risk of low birth weight and preterm delivery.

Vitamin B12 (Cobalamin): Found in Fortified cereals, liver, trout, salmon, tuna, haddock, egg.
Lack of Vitamin B12 results in pernicious anemia, neurological problems and sprue.
Vitamin C (Ascorbic acid): Water soluble Vitamin C is supposed to increase the resistance of our body to infections and helps fight diseases.
Sources: Citrus fruits (especially oranges, grapefruits, lemons, and limes). Vegetables and sprouting grains.
Lack of Vitamin C results in bleeding and ulcerated gums, scurvy, tooth decay, loss of weight.

Vitamin H (Biotin): Water soluble Biotin seems to occur in green leafy vegetables, most nuts, whole grain breads, avocado, raspberries, cauliflower, carrots, papaya, banana, salmon, eggs.
FAT-SOLUBLE VITAMINS
Vitamin A (Retinoids): Fat soluble Vitamin A maintains healthy eyesight, proper growth and healthy skin.
Sources: Cod-liver oil, milk, dairy products, fruits and leafy vegetables.
Lack of Vitamin A results in lowered resistance to eye infections, lack of full growth, Night blindness, hyperkeratosis, and keratomalacia.

Vitamin D: Fat soluble Vitamin D controls the metabolism of calcium and phosphorus in bone-building and teeth formation.
Sources: It can be had from cod-liver oil, milk, egg-yolk, and sunshine (prepared in the body when the skin is exposed to sunlight).
Lack of Vitamin D results in rickets, bending and softening of the bones, deformities, failure of calcium metabolism.

Vitamin E (tocopherol): Fat soluble Vitamin E is essential for normal functioning of muscles and protection of liver.
Sources: lettuce, watercress, beans. The richest source yet found of Vitamin E is the germ of the wheat kernel.
Deficiency is very rare; sterility in males and miscarriage in females, mild hemolytic anemia in newborn infants.

Vitamin K: Fat soluble Vitamin K is necessary for normal clotting of blood.
Sources: Green leafy vegetables like spinach and cabbage, soya bean oil, liver, tomato.
Deficiency diseases: Bleeding diathesis

It follows, therefore, that the chief foodstuffs necessary to ensure good health should be selected mainly from fruits and vegetables (preferably uncooked), milk, and grains.

Dr. Casimin Funk, who first investigated the nature of the vitamins, is of opinion that the public would do well to curb its tendency towards making a fad of artificially supplying in various preparations. This is what he says: "What would be the use in preparing all our foods artificially, so long as nature is producing her own foods in sufficient abundance to supply an increasing population. It would be folly even to think of turning ourselves into domestic manufacturers and consumers of self-made food so long as nature gives enough."

We are not wrong in saying that there is only one way to secure our daily supply of vitamins. Eat simple natural foods, whole grain products, and you will be well nourished without the addition of vitamin tablets to your dietary.

From this we see that poor nutrition, or wrong feeding of our bodies, is an almost universal cause of disease. There are other factors of course, but the failure of proper nutrition is the basic and most prevalent cause.

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Who Should Eat the Anti-Inflammatory Diet?

Did you know that inflammation has been identified as the basis for most chronic disease - diseases like arthritis, obesity, diabetes, heart disease and even cancer? That's right. Most chronic diseases are a result of a lifestyle of affluence that affords us the luxury of being able to eat the wrong foods in the wrong amounts at the wrong times. These food choices set in play a host of processes in your body that produce inflammation from a multitude of sources. In addition, many of us are genetically programmed to produce excessive inflammation when exposed to common irritant sources such as smoke, chemicals and poor dietary choices. Some of us produce so much inflammation that we have autoimmune disorders such as lupus, multiple sclerosis, rheumatoid arthritis, psoriasis and colitis.

How exactly do poor food choices produce inflammation? Packaged and highly processed foods as well as fast foods are some of the worst culprits. They are also some of the food choices most widely available. Designed for convenience, these foods are loaded with trans-fat to extend their shelf life as well as change their taste and texture. A trans-fat is created from a natural, saturated fat - another less than healthy fat. That saturated fat is "transformed" into a trans-fat via a process called trans-hydrogenation. This transformed fat is chemically different enough from a natural fat that, when incorporated into your body tissues, it creates a cascade of chemicals called cytokines. Cytokines are molecules responsible for producing inflammation throughout your body.

Foods that are loaded with refined sugars are also inflammatory. Cakes, cookies and doughnuts are examples of foods that are rapidly digested by your body, releasing large amounts of glucose. This glucose is rapidly absorbed by your body, causing a high blood glucose level. Your body in turn releases a surge of insulin to help normalize your blood glucose levels. This surge of insulin combined with high blood glucose levels causes your body to release cytokines, inflammatory molecules, as well. Each surge of glucose actually signals your body to store fat. Guess what? Fat tissue becomes physiologically active and begins to release these same inflammatory molecules, cytokines, as well.

Refined grains - grains stripped of fiber and vital nutrients- also create inflammation. A whole grain is a molecule composed of large amounts of glucose linked together and encapsulated with a fiber coating. This fiber coating makes the digestion and release of glucose a slow and steady process. When the outer fiber coating is stripped away to create a smooth and creamy texture, glucose molecules are readily available for rapid digestion and absorption into your body. This rapid surge of glucose into your system again is the trigger for the inflammatory cascade.

Certain grains have the ability to produce inflammation in certain individuals. Wheat, oats, barley and rye are all grains that contain significant amounts of a protein substance called gluten. Gluten makes foods, like bread, crunchy on the outside and soft on the inside. Yet this same gluten is very inflammatory in individuals genetically challenged in digesting gluten. Symptoms can be as severe as pain, bloating, diarrhea and malnutrition or as mild as nausea or lack of energy. Eliminating these specific grains from your diet is often the key to controlling this type of inflammation.

What exactly is an anti-inflammatory diet? In general, an anti-inflammatory diet consists of fresh, whole foods which do not contain triggers for inflammation and are loaded with molecules that actually neutralize inflammation in your body.

Phytonutrients are found in most fruits and vegetables, responsible for their colorful appearance. These huge molecules have antioxidant as well as anti-inflammatory properties. This means they neutralize the oxidative stress that your body generates daily, leading to inflammation. Healthy fats found in cold- water, fatty fish, flax seed and nuts can also diminish the amount of inflammation produced by your body as well. Cooking oils such as olive oil and canola oil also help your body fight and neutralize inflammation. Certain vitamins and minerals - vitamin A,D, E and C as well as zinc, selenium and copper - are found in abundance in fresh, whole foods. These antioxidants also neutralize oxidative stress and dampen the formation of inflammation.

Eliminating fast foods as well as packaged foods is the first step of the anti-inflammatory diet. Eliminating foods with refined sugars and processed grains is the second step. Eating generous amounts daily of fresh fruit and vegetables and moderate amounts of whole grains and lean protein as well as healthy fats found in fish, seeds and nuts is the foundation of the anti-inflammatory diet. Then for select individuals, reducing or eliminating grains, especially gluten-containing grains, is the final step.

So just who should eat an anti-inflammatory diet? Obviously, anyone who suffers from an inflammatory condition such as autoimmune disorders (lupus, multiple sclerosis, rheumatoid arthritis, colitis.) or allergic disorders (asthma, eczema) will benefit from the anti-inflammatory diet. Most people with chronic pain (head aches, back pain, neck pain, knee pain, joint pains, nerve pains, muscle pains) have elements of inflammation involved in their pain and will benefit too. Irritable bowel syndrome and common digestive disorders such as acid reflux improve with the anti-inflammatory diet. Yet surprisingly, anyone suffering with chronic degenerative disorders (arthritis, diabetes, heart disease, obesity and even cancer) will benefit as well from this diet. Finally, anyone interested in preventing these degenerative diseases and achieving optimal health will benefit. In fact, the science confirms that eating to prevent inflammation not only prevents disease and maintains health but also keeps us looking and feeling younger.

So eat healthy and don't let inflammation get a grip on you. From children to the elderly, everyone can benefit from this powerful approach to eating.

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12 Signs You're Eating Too Much Sugar

How to Lower Your Triglycerides

A part of being healthy is taking an all round approach to your lifestyle change. If you lead a healthy life style in general you are not going to have to worry about this, your body naturally sorts itself out. However, high triglycerides are a problem that many people suffer from, and it is important that you understand they why and how. The main form of fat in foods is called triglycerides. Our blood contains certain levels of triglycerides. However, if you consume more bad calories than we need, our body will transform the excess calories into triglycerides and be stored as body fat. It is more common to see high triglycerides in overweight people. High triglycerides are associated with increased risk of heart disease.

Your body has endless storage space for this fat. Some of these triglycerides are not stored as fat, but remain in your blood stream. Excess levels of triglycerides thicken your blood, which increases the possibility of clotting and blockage which can lead to a heart attack or stroke. This is why it is doubly important to know how to lower your triglycerides.

High triglycerides are usually caused by other conditions, like:

Obesity

Poorly controlled diabetes

An underactive thyroid.

Kidney disease.

Regularly eating more calories than you burn.

Drinking a lot of alcohol.

Healthy lifestyle choices are the key to naturally lowering triglycerides

Exercise regularly: aim for at least 30 minutes of physical activity at least five or more times a week

Choose healthier fats: avoid trans fats, limit saturated fat found in meats for healthier monounsaturated fat found in plants, such as olive, peanut and canola oils. Substitute fish high in omega-3 fatty acids - such as sardines and salmon - for red meat. Food labels should tell you what kind of fat you are eating. Choose nonfat or low-fat dairy products.

Include high fibre foods such as wholegrains, oats, fruits and vegetables.

Limit sugar intake such as soda, cordial and other sweetened beverages

Limit alcohol: Alcohol is high in calories and sugar. If you choose to drink, try mixing it with low calorie beverages such as tonic water, or diet soda. Alcohol consumption can raise triglyceride blood levels by causing the liver to produce more fatty acids.

Cut back on calories. Remember that extra calories are converted to triglycerides and stored as fat. Watch your portion sizes.

Keep a healthy weight. Often losing as little as a 5-10 pounds can help lower your triglyceride level

Quit smoking

A healthy lifestyle takes an all round approach. If you lead a healthy lifestyle in general, eat a lot of fruit and vegetables, exercise regularly, and make the right choices, then it is likely that you won't have to worry about excess triglycerides. Stay healthy and make changes for life, and you will see the benefits.

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"WHY DON'T I HAVE LOOSE SKIN" 100+ Pounds Weight Loss

How to Break Sugar Addiction: 7 Steps to Help You Stop Eating Sugar

Overweight and Obesity - Can You Be Healthy If You Are Overweight?

It is a common idea if you are overweight or obese, you must be unhealthy as well. While there is a good reason behind this, it is not always the case. There are indeed exceptions, which means even if you are above a healthy weight, you can still be healthy: up to an extent, of course.

First, let us examine why there is a relationship between being overweight and being unhealthy. Usually, having a high body fat percentage is a serious complication on its own. The body is simply not able to function optimally when body fat becomes excessive... plaque builds up within blood vessels,

blood sugar rises, cardiovascular health degrades, and

vital organs like the heart and kidneys are affected.

Even liver function can be impaired, as it is forced to sustain greater stress.

Essentially, excess body fat is chronically taxing on the body. Not to mention it can facilitate the development of Type 2 diabetes, which is a corrosive disease by itself.

But... even if you are overweight, it does not mean you also have to be unhealthy.

Ideally, you will do what is necessary to lose weight and improve your health. Your well-being will benefit from fighting to return to a healthy weight.

That said, weight loss is not something you will be successful with in a short period. It could take many months. Perhaps even a year or two for you to reach your ideal weight and maintain it. It is important not to focus too much on these details. Progress is not linear, so it is hard to estimate the time commitment lying ahead of you. Not that it ultimately matters, anyway. What is crucial is to adopt the habits and changes to start to improve your condition immediately.

Don't worry about how long it will take for you to lose weight, or even if you'll ever reach your intended goal. You can get there eventually. In the meantime, however, you ought to focus on actionable plans for your health that you can immediately set in motion.

These plans will get your health on track even if you are still overweight...

First and foremost comes a healthy diet. Do not underestimate the benefits of healthy eating and the benefit it can have on your well-being. Cooking more and eating fewer processed meals is a great start.

Secondly, you can get physically active, or add to your current routine if it is lacking. Be honest with yourself. Exercise on its own will make a significant difference - there is such a thing as being "fat and fit."

Lastly, finishing touches include... cutting down on alcohol, getting more sleep, and eliminating stress from your life as much as you can.

You should know there is no harm in being overweight and unfit. The problem occurs when you refuse to change your ways when you are aware that you must.

Although managing your disease can be very challenging, Type 2 diabetes is not a condition you must just live with. You can make simple changes to your daily routine and lower both your weight and your blood sugar levels. Hang in there, the longer you do it, the easier it gets.

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Facts About Using A High-Fat Low-Carb Diet For Weight Loss

It would actually not be too far from the truth to insinuate that the high level of obesity in western societies including the United States is closely correlated to a growing trend of bad dietary practices especially the consumption of high-fat and high glycemic index carbohydrate foods. With the rate of eating out increasing by the day, the consumption of unhealthy calorie dense foods such as burgers and fries have become the order of the day.

Dietary fats are generally energy-dense foods with about 9 calories per gram and produces about twice the calories per gram of carbohydrate and protein. It is therefore easy to see why the amount of calories from consuming excessive fat-containing foods can quickly add up to very significant figures.

With all the negative criticisms and reviews about dietary fats in general, it would therefore seem that high-fat diets will do nothing more than cause obesity, cancer, and heart-related diseases. There is no gainsaying these facts as they remain true to a large extent but however cease to be if there is a significant reduction in the amount of consumed carbohydrate foods to prompt a state of ketosis.

Essentially, this concept is what led to the development of what is today known as high-fat low-carbohydrate diet. Losing weight through a high-fat low-carbohydrate diet has been shown to lower triglycerides (a type of blood fat), decrease insulin resistance, and also lower blood pressure.

While the use of a high-fat diet to lose weight may sound more than paradoxical, it is nonetheless true. But then, how and what exactly makes this possible considering all the harmful effects of high-fat consumption?

To begin with, it would be important to first understand which food category has the propensity to actually cause the most body fat storage. Simple sugars and starches from carbohydrate-containing foods readily comes to mind as they are converted into fast burning energy in the form of glucose which is generally considered to be the body's preferred source of energy.

The liver cells are known to convert and store about one-third while the muscle cells about two-third of the available glucose in the bloodstream into a storage form known as glycogen (a mixture of glucose and water) which serves as the body's auxiliary energy source and which is only released when the body needs fast burning energy during any possible "fight or flight" situation. Any excess glucose in the bloodstream is however converted to and stored as fat in adipose tissues (fat cells).

The storage of glucose as fat in the body is made possible by a hormone known as insulin. Whenever there is too much glucose in the bloodstream, specialized cells in the pancreas secretes insulin which subsequently stimulates insulin receptors on cell membranes to absorb the excess glucose from the bloodstream and store it as fat within the cell. However, if insulin level remains constant or reduced to a certain extent, the body stops converting and storing glucose as fat. One of the impacts of a high-fat low-carbohydrate diet is therefore the reduction of insulin production caused by the reduction of carbohydrate consumption.

However, the main effect and in fact main objective of a high-fat low-carbohydrate diet is to induce a condition known as ketosis. Ketosis is a condition whereby the body is practically being forced into breaking down its fat stores as a means of generating energy to meet its energy requirements due to the low availability of glucose in the bloodstream. Ketosis occurs mostly during periods of prolonged starvation but can be induced when large amounts of fats or proteins are eaten in the absence of carbohydrates.

Due to the low glucose level in the bloodstream resulting from reduced carbohydrate consumption, the body has only two other alternatives available, fats and proteins, for its energy supply. Considering the fact that protein is not actually stored in the body in a combustible energy form as their resultant amino acids are metabolized within a few hours after digestion, protein is therefore generally viewed as an inefficient alternative source of energy for body especially in a state of ketosis. Consequently, the body turns to breaking down its fat stores in order to meet its energy requirements.

While ketone bodies (by-products of ketosis) are normally oxidized quickly to water and carbon dioxide and excreted in the urine, however, the overproduction occasioned by the increased fat metabolism initiated by the onset of ketosis increases the body's acidity level. In order to reduce the acidity level, the body uses more of its water reserves from cells to flush out the accumulated ketones. The resultant water loss easily reflects on the scale and is what initially shows as weight loss during the initial stages of utilizing a high-fat low-carbohydrate diet.

The combination of these three effects: the stable insulin levels occasioned by the reduced blood glucose level; the fat-burning state of ketosis; and the loss of water from body cells makes high-fat low-carbohydrate diets to generally cause rapid weight loss.

However, most high-fat low-carbohydrate diets defer in the amount of daily carbohydrate allowance but generally limit it to between 25 and 45 grams of carbohydrate per day at the beginning of the diet to induce the state of ketosis. Other than the initial phase of the diet that normally causes rapid weight loss because of the induced ketosis, most high-fat low-carbohydrate diets incorporate about three or more additional phases to achieve their weight loss effects.

While the first phase normally lasts for about two weeks and allows the fewest daily amounts of carbohydrates, the subsequent phases however steadily allow the increase in the amount of consumed carbohydrates until the dieter achieves his or her desired weight loss goals.

It is however important that dieters drink a lot of water whenever using a high-fat low-carbohydrate diet in order to avoid dehydration and also to flush out the accumulated ketones in the body. Equally, individuals with kidney problems should avoid using a high-fat low-carbohydrate diet because of the enormous strain that might be exerted on the kidneys in flushing out the ketone bodies.

Consequently, one of the major underlying principle of most high-fat low-carbohydrate diets is the assertion that it is not actually fat or even calories that lead to weight gain, but rather an inefficient or unhealthy insulin cycle.

However, most nutritionists are of the opinion that weight loss, whether through utilizing a high-fat low-carbohydrate diet or any other diet, is caused because of reduction in calories resulting from the elimination of an entire food group from the diet and not because of any metabolic change initiated by the diet itself.

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Stress: Is Meditation a Viable Alternative to Medications?

One of the biggest health concerns American adults face is stress.

 There's tons of research available that shows how damaging stress can be for your physical and mental health. Using stress management techniques is key to reducing your chances of developing ailments, such as depression, obesity, diabetes and heart disease. These diseases are indirectly related, since stress causes most people to overeat unhealthy foods. When you eat too much toxic foods, diseases like cancer can form. At this point, it would be best to obtain the services of a naturopathic oncologist.

You'll quickly learn that the best alternative cancer treatment is prevention. If you can minimize your chances of stress, you can in turn reduce your risk of developing related diseases. This is why it's recommended that you engage in stress-reducing activities, such as meditation.

Can Meditation Really Help Reduce Stress?

When you think of someone meditating, what likely comes to mind is someone sitting down with their legs crossed and their eyes closed. Some even meditate while lying down. However, this is only one way of practicing meditation. There's another concept called mindfulness meditation and it has shown to help lower stress.

What is Mindfulness Meditation?

Practicing mindfulness meditation is simple. All you're doing is living in the now, which means keeping your mind focused on the present only. You'll find that majority of one's stress stems from thoughts of the past and future. If you're at work thinking about the argument you had the night before or worrying about an upcoming event you have to plan for, then you're not mindful of the present.

These type of thoughts are distracting and only build up your stress levels. The key is to be mindful of the present, but without judgment. Studies show that those who learn how to effectively meditate in this manner are able to lower their stress levels. This was determined by measuring the stress hormone called ACTH, as well a pro-inflammatory cytokines (both of which were reduced).

Research shows inflammation is linked to disease, including cancer. Allowing your body to become toxic with stress hormones is only increasing your chances of this illness. You can consult with a naturopathic oncologist at alternative cancer treatments centers to learn preventive methods you can implement today.

But is it a Replacement for Medication?

This is the million dollar question, especially since millions of people are prescribed medications each day. Any chance you have of eliminating a prescription drug is a good thing. Studies show that this type of meditating can actually replace the need for pain medications. In the research, the participants who practiced it witnessed a 57 percent reduction in pain discomfort and 40 percent decrease in pain intensity.

This alone should convince people of the power of meditation. You can learn more about improving your lifestyle from a naturopathic oncologist, who also specializes in treatments like detoxification, IV vitamin therapy and chelation therapy.

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The Reason You Should NEVER Drink Cold Drinks

Do you drink ice water... or have drinks straight out of the fridge?

There's a saying in Chinese medicine that goes: "Above all else, protect your digestion." By "digestion", they mean processing of both FOOD and FLUID. 

Think about this...

If you aren't processing foods properly, you aren't turning food into BLOOD and ENERGY ("Qi," as the Chinese call it) for your organs to function properly - so your organs are literally "fatigued" and can't perform their jobs well.

Your heart can't function. Your lungs can't function. Your kidneys, bladder, liver, gall bladder, stomach and intestines are all "fatigued" and can't do their job.

And, your immune system doesn't have the energy to protect you from cancer, colds, flu, radiation, etc.

And that's just the problems with not processing foods. If you're not processing fluids properly... 

...fluid collects in your tissues (Chinese medicine calls this condition "Dampness".)

This fluid ultimately congeals, and becomes a condition called "Phlegm" (this includes, but is not the same as, having phlegm or mucus.)

This "Phlegm" leads to obesity, depression, urinary infections, dementia, seizures, cysts and tumors, sinus headaches, allergies, all breathing problems like sinusitis, asthma, COPD, and a host of other problems.

Furthermore... the processing of food and fluids includes elimination... so you will have problems with constipation, diarrhea and urination.

If you look through my website you'll see that 

all the diseases listed there have improper eating as one of the main causes of that condition.

In some cases, the problems come directly from the food itself. But, in most cases, the problem comes from how the food negatively affects your digestion, with the weakened digestion then leading to the disease condition.

************************************

So, how do cold drinks damage your ability to process food and fluids? 

Here's a simple analogy...

When you put water on the stove, it moves faster... there's more activity. 

When you put water in the freezer, it slows down (freezes)... there's less activity.

Cold decreases activity. Heat increases activity.

Chinese medicine describes the act of digestion as a warm process. Energy (and life itself) is warm. When we are dead, we're stone cold dead...

It has been shown through thousands of years of observation in China that, if we drink chilled or cold liquids, we decrease our digestive activity.

We hurt this warm process of digestion (cold negates heat).

FIRST OF ALL, this causes food and liquid to be digested poorly. Similar to when your car can't completely combust fuel, food isn't digested properly and you're left with a "sludge" (which, in Chinese Medicine, is called "Stagnant food" and/or "Phlegm".)

That "sludge" is often the root cause of problems such as a weak immune system, weight gain, fatigue, cysts, allergies, sinusitis and certain types of headaches.

SECONDLY, warming up the cold fluids consumes energy (heat), leaving you with a net loss of energy.

THIRD, your weakened digestion now can't produce good quality energy from the food you eat, leaving you with less energy for your organs to function properly...

...do you get the picture? You can (and will) end up with nearly every disease imaginable.

What to do about this?

You might be lucky enough to have strong digestion and not feel too affected by cold drinks. Consider yourself blessed. But, if you're already in a somewhat weakened state...

...drinking COLD drinks might be one of the "straw's" that breaks the camels back. Here's my advice:

If you have ice water with your meals, stop.

If you drink your drinks cold from the refrigerator, stop. 

Drink no more than a teacup of room temperature or warm water (or green tea) with your meals. 

If you eat at restaurants, tell the waiter "No ice, please!"

One the biggest offenders is the ice water you get out at the restaurant. Just before eating a big meal, you put out your "digestive fire" (read that as DAMAGE your digestion) with that freezing cold water. Big mistake!

Iced drinks really aren't good for anybody. Nature didn't intend for us to frequently drink cold or frozen liquids. Refrigerators and freezers are extremely recent in terms of the history of human diet.

Not to mention, there's just not a lot of refrigerators out there in nature!

*** Think about the implications of cold foods here, too. Obviously, they're equally damaging. ***

It may take some getting used to, but drinking room temperature or warmer water is a good first step toward being healthier. 

Keep it warm!


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Obesity - How to Lose It

Are you obese? At your last check up did your doctor tell you to lose weight?

Your doctor did? Please send him/her a thank you note and perhaps a gift.

The reason is that most doctors in America shy away from confronting their obese patients. Well at least the ones that are not excessively obese. Instead of meeting the problem head on, they will make mealy-mouthed suggestions like, eat fruits and vegetables, exercise more often, go for long walks, blah, blah, blah.

No wonder over a third, like 35.7% of Americans are obese. As a nation, we spend $148 billion each year for treating problems related to obesity.

So let us tackle the problem head on.

DEFINE OBESE

Medically, the following are the definition of normal and obese weight:

A Body Mass Index (BMI) from 18.5 to 24.9 is considered normal.

Adults with a BMI of 25 to 29.9 are considered overweight. There are exceptions. Some people in this group, such as athletes, may not have too much fat, and may not have an increased risk of health problems due to their weight.

Adults with a BMI of 30 to 39.9 are considered obese.

Adults with a BMI greater than or equal to 40 are considered extremely obese.

Anyone more than 100 pounds overweight is considered morbidly obese.

There are simple calculators to calculate BMI. So, a person who is 5.3" high and weighs 125 pounds has a BMI of 22.1, which is normal. A person who is 5.8" and weighs 175 pounds has a BMI of 27 and is considered overweight, not obese. Remember these are indexes for non-athletes.

HOW TO LOSE WEIGHT SIMPLY AND SUSTAIN WEIGHT LOSS

Here are some practical and common practices that will help you to lose weight without stress.

Have a thorough physical examination--blood, stools, urine and EKG. This will reveal any medical condition that may be causing weight gain such as thyroid or hormonal imbalances.

Intelligent snacking: Snack on healthy foods. Crunchy vegetables or slightly grilled meats are good because they contain nutrients and less fat. Get in the habit when you feel hungry, to drink water and munch on something healthy

Exercise. Get into the habit of regularly exercising. 

Even walking and brisk walking (see Resource guide for an excellent website) are good and less troubling to your knees. Exercise or walk routines should be changed often. Your body does have a tendency to "get lazy" if you exercise with predictable routines. So walk uphill one day and level another. Switch between cardio and lower ab, muscle resistance and stretching, push ups and jumps, etc. etc. In other words, trick your body to strain, but not overly so.

Reduce sugar, salt and alcohol use.

Stress less.

When cooking, use less oil, butter and other fats

Missing a meal once a week is good. E.g. one evening just drink milk and eat a fruit and skip dinner.

Eat a good breakfast, and a light lunch and dinner

Make sure you consume most of the carbohydrates before evening. Your body slows down its metabolism as the day progresses, which is why eating a good sumptuous breakfast in the morning is essential.

Leave at least 2 hours between your last meal for the day and sleep.

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