Showing posts with label cutting. Show all posts
Showing posts with label cutting. Show all posts
Prevent Cancer Lose Weight by Cutting Fat Intake
Sunday, February 23, 2014
(Article first published as Cut Fat, Lose Weight and Prevent Cancer on Technorati.)
There’s now yet another compelling reason to lose weight and cut consumption of unhealthy Omega-6 fats from vegetable sources. Research released from the Institute of Food Technologists indicates that as many as 1 in 3 cancer deaths could be prevented by reducing consumption of corn and vegetable oils and cutting calories.
It’s important to understand that fat itself is not the enemy, as it’s an essential nutrient required for normal cellular function. The problem arises when the balance of Omega-6 and Omega-3 fats are disproportional in our diet.
Humans have evolved with a 1:1 ratio of the two fat sources, yet our modern diet is closer to 20:1 in favor of Omega-6 fats. This causes a hormonal imbalance in the body which leads to inflammation, weight gain and increased risk of heart attack and many cancers. Monitoring Omega fat intake is an important first step which will assist with weight loss efforts and lead to reduced risk from many diseases.
Evolution Controls Our Diet
More than 750,000 people die from cancer annually, and the results from this study indicate that a quarter million lives could be spared with a concerted effort to control calories and Omega-6 fat consumption. Our genes are the product of thousands of years of evolution during times when Omega-3 fat sources such as fish and many nuts and seeds were plentiful. Every cell in our body relies on the critical Omega-3 components, EPA and DHA for replication and cell wall construction.
It’s only been during the past half century that Omega-6 fats from corn and vegetable sources have become an ever increasing part of our diet, and have now distorted the natural evolutionary ratio we require for optimal health. Omega-6 fats are very stable, allowing food to sit on store shelves for extended periods, and are present in virtually all processed foods.
Lower Omega-6 Fats by Cutting Processed and Fast Foods
Omega-6 fats are present in virtually every processed food on store shelves, with up to 90% of fat calories in our diet coming from this health endangering source. Take a two step approach to reduce Omega-6 calories and improve the ratio with Omega-3 fats.
Eliminate or drastically reduce foods which are packed with Omega-6 fats, including all commercially baked products, fast foods and vegetable based cooking oils. Be especially mindful to cut any foods listing hydrogenated trans fats, as these increase the risk of heart disease by 25%.
Increase Omega-3 Fat Sources to Lower Inflammation
Replace Omega-6 laden foods with Omega-3 healthy options. The best Omega-3 source is fish, as it provides the perfect balance of DHA and EPA, the two primary Omega-3 fats. Fish Oil supplements are a good choice for people who don’t enjoy fish.
Nuts and seeds also have smaller amounts of Omega-3 fats, with walnuts, flax and chia seeds rising to the top of the list. It’s important to remember that food from any fat source still contains 9 calories per gram, so be caul when substituting and track your daily calories with nutritional software.
Research is beginning to uncover the hidden dangers in the unnatural processed foods which make up a large portion of the Western diet. We are continually reminded that the foods we eat have a direct and immediate impact on our future health and body weight.
Monitor your food choices caully, paying close attention to the Omega fat ratios and switch to a reduced calorie lifestyle. You’ll enjoy the healthy benefits of dramatically lowered risk of cancer and many illnesses while you naturally maintain a healthy weight.
There’s now yet another compelling reason to lose weight and cut consumption of unhealthy Omega-6 fats from vegetable sources. Research released from the Institute of Food Technologists indicates that as many as 1 in 3 cancer deaths could be prevented by reducing consumption of corn and vegetable oils and cutting calories.
Humans have evolved with a 1:1 ratio of the two fat sources, yet our modern diet is closer to 20:1 in favor of Omega-6 fats. This causes a hormonal imbalance in the body which leads to inflammation, weight gain and increased risk of heart attack and many cancers. Monitoring Omega fat intake is an important first step which will assist with weight loss efforts and lead to reduced risk from many diseases.
Evolution Controls Our Diet
It’s only been during the past half century that Omega-6 fats from corn and vegetable sources have become an ever increasing part of our diet, and have now distorted the natural evolutionary ratio we require for optimal health. Omega-6 fats are very stable, allowing food to sit on store shelves for extended periods, and are present in virtually all processed foods.
Lower Omega-6 Fats by Cutting Processed and Fast Foods
Omega-6 fats are present in virtually every processed food on store shelves, with up to 90% of fat calories in our diet coming from this health endangering source. Take a two step approach to reduce Omega-6 calories and improve the ratio with Omega-3 fats.
Eliminate or drastically reduce foods which are packed with Omega-6 fats, including all commercially baked products, fast foods and vegetable based cooking oils. Be especially mindful to cut any foods listing hydrogenated trans fats, as these increase the risk of heart disease by 25%.
Increase Omega-3 Fat Sources to Lower Inflammation
Nuts and seeds also have smaller amounts of Omega-3 fats, with walnuts, flax and chia seeds rising to the top of the list. It’s important to remember that food from any fat source still contains 9 calories per gram, so be caul when substituting and track your daily calories with nutritional software.
Research is beginning to uncover the hidden dangers in the unnatural processed foods which make up a large portion of the Western diet. We are continually reminded that the foods we eat have a direct and immediate impact on our future health and body weight.
Monitor your food choices caully, paying close attention to the Omega fat ratios and switch to a reduced calorie lifestyle. You’ll enjoy the healthy benefits of dramatically lowered risk of cancer and many illnesses while you naturally maintain a healthy weight.
Cutting the umbilical cord too soon jeopardize the babys health
Friday, January 24, 2014
Cutting the umbilical cord too soon jeopardize the babys health? - Cut the babys umbilical cord too soon known to have negative consequences for the baby. Experts explain that cutting the umbilical cord too soon after birth can make baby at risk of iron deficiency.
Whereas up to now cut the babys umbilical immediately after birth has become the basis of the procedures performed by medical experts. Current procedure is based on an agreement made in 2007 when the experts agree that cutting the umbilical cord immediately is the best option. But professionals and experts to explain the need for change in the procedure.
A study conducted by the Royal College of Obstetricians and Gynaecologists (RCOG) published in 2009 explains that babies as soon as the umbilical cord is cut at birth have an increased risk of iron deficiency until the age of six months.
Iron is known to be extremely important for the early development of the infant brain. Lack of iron can be bad, especially cause problems in the babys brain development.
Leaving the cord stays connected for a few minutes giving the blood a chance to get into the babys body. Some experts recommend waiting until the umbilical cord stops working naturally, about two to five minutes after birth. Currently, some hospitals in the United States have begun to change that habit.
"Research shows that delaying cutting the babys umbilical cord for at least 30 seconds can be useful for infants to prevent anemia. This provides an opportunity for blood to get into the babys body, especially in the case of premature infants," said a spokesman for the RCOG, as reported by BBC (26/04).
Belinda Phipps, executive of the National Childbirth Trust (NCT) explains that when a baby is born, there is still a third of their blood in the placenta. Cut the placenta too quickly can cause the baby to suffer less blood loss and blood in the future.
Whereas up to now cut the babys umbilical immediately after birth has become the basis of the procedures performed by medical experts. Current procedure is based on an agreement made in 2007 when the experts agree that cutting the umbilical cord immediately is the best option. But professionals and experts to explain the need for change in the procedure.
A study conducted by the Royal College of Obstetricians and Gynaecologists (RCOG) published in 2009 explains that babies as soon as the umbilical cord is cut at birth have an increased risk of iron deficiency until the age of six months.
Iron is known to be extremely important for the early development of the infant brain. Lack of iron can be bad, especially cause problems in the babys brain development.
Leaving the cord stays connected for a few minutes giving the blood a chance to get into the babys body. Some experts recommend waiting until the umbilical cord stops working naturally, about two to five minutes after birth. Currently, some hospitals in the United States have begun to change that habit.
"Research shows that delaying cutting the babys umbilical cord for at least 30 seconds can be useful for infants to prevent anemia. This provides an opportunity for blood to get into the babys body, especially in the case of premature infants," said a spokesman for the RCOG, as reported by BBC (26/04).
Belinda Phipps, executive of the National Childbirth Trust (NCT) explains that when a baby is born, there is still a third of their blood in the placenta. Cut the placenta too quickly can cause the baby to suffer less blood loss and blood in the future.
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