Quick Health Tips

Muscles burn more calories

Lifting weights is a great way to stimulate your metabolism. Every ½ kilo of muscle in your body burns 35-50 calories per day, where every ½ kilo of fat burns only 2 calories per day.

Brushing well to prevent heart problems

According to a University of Minnesota study, proper teeth brushing can help prevent blood clots, heart attacks and strokes.  The study revealed that bacterial deposits accumulated in the teeth due to lack of regular brushing can find their way into the blood stream and help form clots.

Breathing for brain power

The human brain makes up only 2% of your body weight; however it consumes 20% of the oxygen you breathe in. You can actually increase your creativity and learning power by taking a few minutes to relax and breathe deeply before starting any new project

Sleep your skin younger

Most people require at least 7 hours of sleep per night. It is during this time that your body produces collagen and elastin; two proteins which help your skin stay smooth and look younger.

Carbohydrates cause eye problems

Refined carbohydrates (white bread, sugar and flour, cakes, biscuits, soft drink, lollies, chocolates etc) can raise the risk of eye sight problems from macular degeneration by 49%.  According to a study at Tufts University, when your sugar load exceeds your cells ability to use it, protein in the eyes can become damaged and the eye sight can deteriorate.

Trans Fats can make you fat and sick

Avoid partially hydrogenated and hydrogenated oil; this is man-made oil that contains Trans Fats.

Margarine, Ramen noodles and soup cups, fries, chicken, and other foods are deep-fried in partially hydrogenated oil, frozen pies, pot pies, waffles, pizzas, even breaded fish sticks, doughnuts, cookies and cakes, chips and crackers, processed breakfast food, toppings and dips. Non dairy creamers and flavored coffees, whipped toppings, bean dips, gravy mixes and salad dressings contain trans fat.

These fats bind to a spot on your cells that will block your metabolism, slow fat burning, increases your cholesterol and lead to insulin resistance or trouble regulating blood sugar and diabetes

Junk Food = Junky health

The experts tell us about 45% of all food eaten is from the fast junk food restaurants. They also tell us that at least 60% of the food sold in grocery stores is from the non fruits and vegetable area and categorized as junk food. This means that approximately 80% of all food that is consumed is Junk Food. Junk Food is linked to all minor and major health problems. You can make a difference in your health by not eating junk food.

Avoid Table Salt: Learn Why You Should Switch to Unrefined Sea Salt

(Most modern health problems that have been linked to sodium are actually caused by the condition of the salt we eat. The typical modern salt product can be compared to refined sugar and refined flour – it used to be a healthful, whole food, but it has now been stripped and processed into a disaster waiting to happen. What began as an essential nutrient is disfigured into a detriment to our health.

Salt has earned a bad reputation in recent years, so it comes as quite a surprise to hear this seasoning is actually necessary for good health. In fact, every cell in the body requires salt to function. Salt is needed for countless functions in the body, including everything from blood sugar regulation to bone density to circulatory health. And because we lose salt constantly during the day through urine and perspiration, it`s important that we replenish it. It’s impossible to try and replace lost sodium with commercial table salt because it is refined and incomplete. Instead, include a high-quality unrefined sea salt in your diet to replenish the sodium, trace minerals and electrolytes your body needs.

Commercial salt is refined by drying at a heat in excess of 1,000 degrees which destroys beneficial substances in salt. This heat also causes chemical distortions that turn salt into sodium chloride, a substance that does no good in the body. Table salt is full of additives, fluoride, anti-caking agents, excessive amounts of potassium iodide and other poisons. Many versions of commercial salt also contain aluminum derivatives, which are known to be highly toxic.

These additives can cause discoloration in salt, so bleaching agents are then used to restore the desirable white color. It`s no wonder refined commercial salt is causing so many health problems.

Unrefined sea salt, naturally harvested and dried in the sun, contains a wealth of trace minerals and electrolytes. Our bodies only need small amounts of these nutrients, but they are absolutely vital for a variety of functions in the body. They are key players in enzyme production as well as immune system, adrenal and thyroid function.

Table salt causes imbalances of fluid throughout the body and puts a great deal of strain on the elimination systems. Unrefined sea salt allows the body to achieve a balance of water both inside and outside cells. With adequate natural sodium and pure water, conditions like gout, muscle cramps, water retention and edema disappear.

Real salt stimulates the production of enzymes and digestive juices which are necessary for the body to utilize nutrients from the foods we eat. This can be especially beneficial for people whose diet consists mainly of cooked foods, since cooking foods destroys enzyme content. Unrefined sea salt can help the body digest these foods properly.

Packaged and processed foods are hidden sources of commercial salt. Avoid these types of foods as much as possible, and be careful to check the labels of the other foods you buy. Even fresh meats are often packaged in broths made with refined salt.

Although unrefined sea salt can be considered a health food, it should still be used with wisdom and moderation. Excess salt is not healthy for anyone, and certain individuals may be more sensitive to sodium than others.

(Natural News) by Elizabeth Walling, citizen journalist

EXERCISE & NUTRITION

FREE RADICAL DAMAGE…ANTIOXIDANT PROTECTION

THE ROLE OF “WHOLE FOOD” NUTRITION

Exercise is an essential part of maintaining good health and performance.

A diet containing “Whole Foods”, in particular fresh, raw fruits & vegetables, is essential to support an exercise programme and to achieve optimal results.

Nutrition is 80 % of the Health equation. It contributes the building blocks & fuel to support the Exercise.

Exercise is 20 % of the health equation and contributes the physical activity that delivers and utalises the nutrition & oxygen to stimulate the body to strengthen, perform & sustain health.

“Although it’s very beneficial, exercise does produce Free Radicals (oxidative stress),” says Jennifer Sacheck, PhD, cell biologist at Harvard Medical School and a researcher on exercise induced oxidative stress. “And if there’s any damage to muscles, inflammation also produces Free Radicals. Antioxidants are the bodies defence system against Free Radical damage”

FREE RADICALS

Free Radicals are highly reactive, unstable atoms or molecules.

Science shows that Free Radicals are directly linked to over 60 diseases and the ageing process.

They damage cell membranes, alter and destroy DNA, reduce the immune system, accelerate ageing and cause cell death.

ANTIOXIDANTS

Antioxidants are Free Radical scavengers. They are an important group of vitamins, minerals & enzymes that protect the body by destroying or neutralising the Free Radicals.

“As we exercise and age, the body produces more Free Radicals and fewer natural Antioxidants to fight them. You’d have to eat two heads of spinach a day to get enough vitamin E to be protective.

Whole Food” fresh, raw fruits and vegetables are the key source of natural Antioxidants — especially as you get older and if you exercise.”

EXERCISE & OXYGEN

Increased Oxygen intake during exercise leads to increased oxidation (Free Radical production and damage). This makes the body more vulnerable to damage, fatigue, inflammation, muscle soreness, slow recovery, injury and disease. Antioxidants prevent this Free Radical Damage.

DAMAGE & FATIGUE

Free Radical attack on a muscle. Ligament, cartage, bone etc will cause damage, fatigue and inhibit performance.

INFLAMMATION

Free Radicals create inflammation and are greatest twenty-four hours after a strenuous exercise session. This results in slow recovery.

Antioxidants play a major role in preventing the damage and inflammation and assist in a quicker recovery.

ANTIOXIDANT

Antioxidant means “against oxidation.”

Antioxidants are manufactured within the body from the food we eat.

The key source of “Whole Food” Antioxidants is Fresh, Raw Fruits & Vegetables, legumes, seeds and nuts and good quality essential fatty acids.

“WHOLE FOOD”

Science shows that the 1000’s of vitamin and minerals and Antioxidants from “whole food” fresh, raw fruits and vegetables, or “Whole Food” concentrates are safer and far more effective than isolated, synthetic, man made supplements.

THE WORLD HEALTH ORGANIZATION recommends we eat a minimum of 5 – 9+

Cups of Varied, Quality Fresh, Raw, Fruits & Vegetables every day (more if

training hard) to provide Antioxidant, Free Radical Protection, prevent disease,

boost the immune system and slow the effects of ageing.

This high level of fruit and vegetables consumption is very difficult for most people to achieve.

Soil depletion, chemicals and pesticides, gassing, cold storage and over processing is impacting on our food quality. Plus we are often too busy and too tired to eat them, we don’t really like some of them, we only eat our favourites and we can’t get the variety all year round.

“WHOLE FOOD” Concentrated forms of Nutrition can help to solve this problem.

REFERENCES

1. Acworth, I.N., and B. Bailey. Reactive Oxygen Species. In: The handbook of oxidative metabolism. Massachusetts: ESA Inc., 1997, p. 1-1 to 4-4.
2. Alessio, H.M., and E.R. Blasi. Physical activity as a natural antioxidant booster and its effect on a healthy lifestyle. Res. Q. Exerc. Sport. 68 (4): 292-302, 1997. [Abstract]
3. Clarkson P. M. Antioxidants and physical performance. Crit.Rev. Food Sci. Nutr. 35: 131-141, 1995. [Abstract]
4. Dekkers, J. C., L. J. P. van Doornen, and Han C. G. Kemper. The Role of Antioxidant Vitamins and Enzymes in the Prevention of Exercise-Induced Muscle Damage. Sports Med 21: 213-238, 1996. [Abstract

Acidity and Ageing: You Are What You Eat

A newborn baby is an alkaline little being. The baby’s body tissue is clean and fresh – the smell of an infant confirms that. As time goes by the cells in the baby’s body become more acid and start to show their age. The tissues, bones and every part of the baby’s body slowly become more acidic, and lose their newborn perfection. The body of an aged and sick person is highly polluted with toxic acid waste, both within the cells, and outside the cells in all organs, tissues, bones and fluids. You can smell them.

The buildup of acid body toxins is a characteristic of ageing: your cells produce waste products, your digestive system produces waste products and the environment leaches toxins into your body. Your health and ageing reflects how completely you are able to get rid of all these toxins, and what level remains in your cells and tissues. The process of ageing starts from the beginning of life, and takes place even if there is no pollution in your food or environment.

Even in a perfect world, the baby’s body still produces waste products that must be eliminated. For example, food, metabolism and the production of energy all produce waste products. If you can keep your skin and other organs, glands, muscles and all other body tissues at the same level of alkalinity they were when you were a child, you will not age. When a woman becomes pregnant, her fetus gets priority in the allocation of her alkaline salts. Particularly while she is sleeping, there can be a rapid reduction in the level of her alkaline minerals, and her blood can become slightly more acid. She can feel awful – this is called morning sickness.

Many other aspects of life add to the toxic load on your body. Stress creates enormous levels of toxins, pollution in all its forms adds to the load, as does smoking, alcohol, tea, coffee, medications, drugs (both recreational and pharmaceutical).Initial signs of body tissue acidity include:

? skin problems such as acne, eczema, psoriasis and hives

? bad breath and a white coated tongue

? anxiety, depression, agitation, panic attacks, dizziness, headaches

? feeling tired, needing excessive sleep, weakness, low energy or hyperactivity

? general aches and pains, muscular and joint pains

? a feeling of nausea and malaise

? premenstrual or menstrual cramping

? loss of libido

? diarrhoea or constipation, heartburn, bloating, strong smelling or dark coloured urine

? rapid or irregular heartbeat, poor circulation and cold hands and feet, shortness of breath

? food and chemical allergiesAdvanced or long-term signs of body tissue acidity include:

? osteoporosis

? cancers

? heart and circulatory disease

? poor immunity resulting in fungal and bacterial infections

? baldness

? diabetes

? arthritis, gout, kidney diseases and stones in the liver or gall bladder

? chronic digestive problems

? eye diseases

? allergies and asthma

? severe mental disturbances, multiple sclerosis, migraines

A proven way of slowing ageing is to reduce the amount of food you eat. If you eat less food the total amount of toxins from your food will be lower as there is less excess food to be processed, stored and eliminated. You can correct body acidity (intra and extra cellular toxic acid waste) by eating a primarily alkaline diet, drinking alkaline water, and by following other alkaline forming life changes such as exercise, deep breathing, relaxation, meditation, and having an accepting, playful, thankful and positive attitude to life.

MEASURING YOUR BODY ACIDITY (PH)

It is difficult to measure the pH of most body tissues without taking a biopsy. If you look at a piece of aged, acid tissue under a microscope, you will see clumps of toxic fat, un-discarded metabolic wastes, brown pigments called lipofuscin, streaks of fibre and other degeneration. Ideally, your urine and saliva should have a pH of 6.4. Their pH can vary by the hour, depending on what you have just eaten, your general level of health, and previous buildups of acidity.

The pH of your urine, saliva and blood are not a good indicator of the acidity of your body’s tissues and their cells. pH (potential hydrogen) is a measure of acidity or alkalinity. Your body tissues, and in particular your blood, require a precise pH level for good health. If your blood varies even slightly from its normal pH level, you will rapidly become ill. Long-term acidity will result in a variety of degenerative diseases or even death.

FOODS

It is necessary to eat at least some acid-forming foods; in any case, it is virtually impossible to avoid all of them. The point to bear in mind is the net effect of your diet and lifestyle. If you live a busy, stressed life in a polluted city in a warm to hot climate, then a strongly alkaline-forming diet is essential to combat all these acid effects. If you eat a very acid food, you can counter its effect by eating a strongly alkaline food. For example, if you have some beef, cheese, eggs or refined bread, the acid can be neutralized with fresh vegetables.

You don’t necessarily have to eat the acid or alkaline foods together in the same meal. You can offset an acid meal hours later, after it has been digested, with a melon. If a meal consists of 10% concentrated protein and 90% vegetables, then overall it will be neutral to slightly alkaline. The most alkaline-forming food is enzyme rich and in its natural state. It is fresh, organic, raw, wild and ripe.

Conversely, your food will be more acid-forming if it is:

? cooked (especially fried or deep-fried). Burned or browned food is highly acid-forming, especially toasted crispy cheese

? preserved, canned, smoked or dried

? sweetened

? grown with chemicals (pesticides, herbicides, chemical fertilizers)

? old, rather than fresh

? refined or finely milled, with husks, kernels or other nutritious parts removed e.g. white flour and bread, pasta, biscuits, cakes and pastries etc

? unripe, especially if it was unripe when it was picked

? frozen

? contains manufactured chemicals such as preservatives, stabilizers, flavours enhancers, colours or emulsifiers

ACID / ALKALINE FORMING FOODS

VERY ALKALINE

- Raw, Fresh, Wild/Organic, Ripe picked.

The most alkalizing are lemons and melons, followed by dates, figs, limes, mangoes and pawpaw/papaya. The only acid-forming fruits are tomatoes, pomegranates, cranberries, plums and prunes.

- Slow-squeezed fresh fruit, vegetable and herb juices. Commercially produced bottled juices bought in the supermarket are acid-forming.

- Raw vegetables (except potato), seaweeds. The best are asparagus, parsley, all kinds of seaweed and watercress. Potatoes are acid-forming, but much less so when eaten with their skins.

SLIGHTLY ALKALINE

- Fresh herbs

- Raw fruit

- Beans, grains and seed- sprouted. Dried beans are mildly acid forming, but after they are sprouted, they are mildly alkaline-forming. Fresh beans and peas are alkaline- forming, especially if they are green.

- Dried herbs, herbal teas

- Lightly cooked vegetables

- Raw nuts. Almonds are slightly alkaline-forming, but all other nuts are acid-forming. Roasting them makes them more acid, and harder to digest. Soaking nuts for a few hours makes them more alkaline-forming

- Fresh spices -Most spices (especially ginger) are slightly alkaline-forming

- the fresher they are the better.

- Honey, natural fruit sugars

- Natural sugars, such as brown rice syrup, honey and dried sugar cane juice are slightly alkaline-forming. Any form of processing makes them acid-forming.

NEUTRAL

- Vegetable oils. Vegetable oils are all neutral, with olive oil being slightly alkaline-forming. Fresh cold pressed seed oils that have never been heated are slightly alkaline.

- Soybean products- soy milk, tofu, soy cheese. The fermented soy products miso and tamari are alkaline- forming, but soy sauce is acid.

- Boiled beans

- Roasted nuts

- Apple cider or brown rice vinegar is slightly alkaline-forming and is a good digestive aid.

SLIGHTLY ACID

- Whole grains, raw seeds, brown rice

- Grains and seeds are acid forming, with the exception of amaranth, millet and quinoa, which are neutral. When they are sprouted, they all become alkaline-forming. Bleached, refined white flours, and fluffy short grain white rice are extremely acid forming. Arrowroot flour is a good alkaline-forming substitute for other flours and thickeners.

- Wholegrain breads, whole cereals, heavy pasta

- Fish and shellfish. All meat fish and poultry is very acid forming. Of these, fish and shellfish are the least acid, followed by organic or wild birds and small animals.

- Poultry

MORE ACID

- Butter, cheese, cream, milk, eggs

- Fine wine, hand made beers

- Tea, coffee

- Supermarket bottled fruit juices – reconstituted

- Refined breads, cakes, biscuits, white rice, light pasta, potato

- all grains in the form of breads, cereals and pastas are very acid-forming. Wheat is the worst. If the grains have been sprouted before cooking, or are whole and unrefined, this reduces their acidity.

- Salt (refined), white vinegar, tomato sauce, supermarket mayonnaise

- White household vinegar is strongly acid-forming and should be avoided.

- Red meat

- White sugar, artificial sweeteners, drugs, cheap alcoholic drinks. White table sugar is very acid, a poison if taken in quantity. Artificial sweeteners are much worse – stay away from them! The most acid alcoholic drinks are the cheap, strong, mass produced spirits, beers and wines. Fine wines, beers and brews hand made with organic ingredients are better, but still very acid-forming.

- Soft drinks, both sugared and diet.

- Sports drinks

- Caffeinated or carbonated soft drinks (sodas) are the worst of all. They contain sugars or artificial sweeteners in concentration, phosphoric acid and a variety of other toxic chemicals. They leave a complex acid waste after being ‘digested’, and rob your body of oxygen. A typical glass of cola has a highly acid pH of 2.5.

VERY ACID

-Cooked, unripe, sweetened, preserved, canned, frozen, smoked, dried.

-Grown with, or contains any kind of manufactured chemicals colours, flavours, preservatives etc

-Old, Refined, Burned, Deep-fried, Browned

OTHER FACTORS

Your mental state and emotions have an important effect on your body’s acidity or alkalinity. You are an electrochemical, energy based being. Stress and strong, particularly negative, emotions increase your body’s acidity, and the acidity of your urine. A physical trauma or injury or an accident are very acid producing, as are emotional loss, conflict and excessive burdens.

Mental stress can be more damaging than physical stress, because there is no rest from it. The ongoing stress creates severe body acidity, which makes you feel even worse, and further adds to the stress. It is a vicious cycle which can be broken by rest, meditation, an alkaline diet, and drinking alkaline water.

If you live in a cold climate, you need more warming, yang, acid foods, according to the Taoists. In contrast, if you live in a hot climate take special care to eat an alkaline diet. The same applies to the foods you eat in winter and summer, especially if there is a wide variation in temperature.

Eating light salads and dates on a hot day is a good idea. Most fresh fruits and vegetables, and sprouted beans and grains are yin, cooling and alkaline-forming. Strong sunlight is acid-forming, and you should take care to avoid excessive exposure. Living or working in a central city is very acid-forming, mainly because of the vehicle exhaust, noise and electrical pollution. Tobacco products are acid-forming, as are virtually all prescription drugs and over the counter medicines. Smoking or exposure to a smoky atmosphere robs your body of oxygen, lowering its pH.

These factors add to the toxic acid-forming load that decreases our energy, ages our bodies, and eventually causes a range of degenerative diseases. Getting obsessively serious about following the rules is the worst thing you can do. Relax and enjoy your life. If you make time for your health, you will gain many additional youthful years.

If you have no time to spare, your ill health will take that time.

Breakfast is the most important meal of the day

When you wake up your body needs replenishing with a healthy breakfast (‘break’ the ‘fast’). Eating nourishing food in the morning ensures that your blood sugar remains stable. Studies show that overweight and obese people often skip breakfast, but if you starve yourself in the morning, you are more likely to make bad food choices or binge-eat.

A healthy breakfast energizes your mind and body, keeps your moods stable and helps you focus on your daily tasks, whether you’re at school, playing sport or working.

Eggs are a popular high-protein breakfast food. One egg contains two thirds of the body’s daily recommended fat intake, of which half are good fats or low density lipoproteins. The dietary cholesterol in an egg only has a small effect on blood cholesterol levels, so it’s safe for healthy people to eat an egg every day. Chicken eggs are a great source of protein, most vitamins and especially vitamin B12. Most nutrition comes from the yolk while the proteins are found in the whites.

There are many healthy ways to prepare eggs: poached, boiled, scrambled or in an omelette. This delicious vegie-filled omelette serves one person. For two people, just double the ingredients (and use a bigger frypan).

One-Person Vegie Omelette

Ingredients
½ medium zucchini, grated
2 medium mushrooms. sliced
2 small cherry tomatoes, quartered
2 medium eggs
50 ml water
Olive oil

Sea salt and pepper to taste

Method
1. Place the egg in a small bowl and beat with a fork.
2. Use a small non-stick fry pan with a smear of oil. Add the prepared vegetables and cook for 3 minutes on medium heat until they have softened.
3. Pour in the beaten egg. As it cooks, use a spatula to loosen the cooked egg at the edge of the fry pan to allow uncooked egg to run underneath. Repeat until all the egg is cooked.
To Serve: Add two slices of whole meal or wholegrain bread for a well rounded, filling and nutritional start to your day.

Enzymes

The ENZYMES in Juice Plus+ Complete are plant derived and are the Proteases, Lipase and Amylase that support Digestion of Protein, Fat and Starch. They ensure proper utilization and absorption of the other ingredients in the drink. As we get older, our Enzyme Systems become less efficient and our absorption of the Nutrients in our food is compromised.

Suggested uses of JP+ Complete:

1.  As a Smoothie – blend with Milk (if tolerated), Soymilk (preferable choice due to it’s

vegetable origin and it’s  more absorbable and alkaline  nature) and your favorite Fruit

eg strawberries, mango, banana etc

1. As a Smoothie – blend with water or soymilk, yogurt or tofu, rice milk or oat milk and add olive oil or flax seed oil or ground linseed for Essential Fatty Acids. Include a small amount of raw nuts and seeds as a Complete Meal or Snack.
2. Blend with soy or biodynamic yogurt and freeze as a Popsicle.
3. Use chocolate Complete in your favorite muffin recipe in place of cocoa.
4. Add 1 or 2 scoops to bowl of Fruit or Cereal along with milk and LSA (linseed, sunflower and almond blend) for a Nutritious start to the day.
5. Carry it everywhere in a shaker or container for an instant meal at any time of day!

Fruit & Vegetable Whole Food Concentrates

The value of the FRUIT & VEGETABLE CONCENTRATE in JP+ Complete is recognized as a Synergistic Blend of Wholefood Phytonutrients, Antioxidants and Folate. Peer Reviewed Research Worldwide has recognized the importance of these Nutrients in Preventing Cancers and many Degenerative Conditions such as Heart Disease, Arthritis, Inflammatory Disorders and Cerebral Degenerative Disorders. Folic Acid is essential for incorporation into the DNA strand to Prevent the formation of abnormal DNA that is the cause of Chromosomal breakage and Cancers or Congenital Malformations such as Spina Bifida.

Most of us do not receive the necessary Folate or Antioxidant intake in our daily consumption of Fruit and Vegetables.