Archive for July, 2015

Power of Music

Friday, July 24th, 2015

New research is showing what people who have worked with those with neurological diseases like dementia and Alzheimer’s have known all along. Music is their medicine. Music can boost their cognitive skills, calm them down and in some cases even restore some memory. Often music “wakes up” people with Alzheimer’s according to music therapists. The patient may even begin talking again. Jane Flinn, a behavioral neuroscientist at George Mason University, and graduate student Linda Maguire tested the effects of singing on people with Alzheimer’s disease with familiar songs. Using the Mini Mental State Examination, a cognitive diagnostic test, they showed the mental acuity of people who listened to music often rose sharply. In some cases the need for medication was lessened.
One pioneer in the work of music therapy, Connie Tomaino, showed where people who were catatonic started listening to her play the guitar and became calm and some even started singing along.
There is much we can learn from music.
I recently saw a show about Glenn Campbell where music helped him enjoy people and life again.
Why can’t we bring back music in our schools?

Some of this information was gleaned from AARP.

Avoid Sucralose (Splenda)

Sunday, July 19th, 2015

Sucralose: Also known as Splenda, sucralose is most commonly found in light breads that are meant to be low calorie or low carb. A study in the Journal Of Toxicology And Environmental Health has linked this sugar substitute to a reduction in gut bacteria. We need our gut bacteria to properly break down food, absorb nutrients, and fight disease, just to name a few. Sucralose can also interfere with insulin and blood sugar regulation in the body.

In fact taking good probiotics help the good but bacteria.

Why You Should Never Eat White Bread

Saturday, July 18th, 2015

Whole grains are made of three layers. The outermost layer has the most fiber, the middle layer has the most nutrients, and the inner layer is mostly starch. White bread is made up only of the inner layer of the grains, and so it lacks the fiber and nutrients that whole grain breads contain.

The grain, stripped of its two outer layers, is then put through a high-speed mill in order to grind it up. These mills produce a lot of heat, which depletes even more nutrients from the already processed grains.

Once the grain is ground into flour, it is bleached. One common chemical used to bleach white flour is chlorine oxide. Chlorine oxide is a powerful irritant that is dangerous to inhale, and yet it is used to make food.
From:support@AlkalineFoods.net

What Is Glycation?

Friday, July 17th, 2015

Glycation is a reaction that takes place when simple sugar molecules, such as fructose or glucose, become attached to proteins or lipid fats without the moderation of an enzyme. This results in the formation of rogue molecules known as advanced glycation endproducts (AGEs). This process, also known as non-enzymatic glycosylation, is normally governed by enzymatic activity, which is necessary to regulate the metabolic functioning of molecules. The lack of this catalyst deters the normal glycosylation of sugars to produced needed energy, however, and since it disrupts normal metabolic pathways and advances the circulation of AGEs, it can promote certain health risks.

More on glycation from WiseGEEK

Don’t Cook Yourself To Death

Wednesday, July 15th, 2015

For a long time we have known that heavily cooked foods inflict massive damage to the genes.
A group at the University of Minnesota reported that women who ate overcooked hamburgers had a 50% greater risk of breast cancer than women who ate rare or medium hamburgers. The Women’s Health Study in Iowa found that women who consistently eat well-done steak, hamburgers, and bacon increase their risk of breast cancer four-fold.
The bottom line is that deep-fried foods are dangerous to our health. And, Oh how we love that deep-fried chicken.

It’s your health!

Check out Life Extension Magazine, August 2015.

High Temperature Effects On Food

Tuesday, July 14th, 2015

People do not realize what high temperature does to the food we eat and in the process the harm it causes our bodies.

Food cooked at high temperature increases the rate we age. Scientists discovered that eating foods cooked at high temperatures causes inflammation.
Breast and prostate cancer are greatly increased in people who eat heavily cooked meat such as hamburgers. When any food is heated to a high temperature (over 300 degrees), chemical changes cause damage to our cells.

One study found that men who eat just one and a half servings of processed meat or one or more servings of grilled read meat or well-done meat once a week increased their risk of advanced prostate by 50 percent. (I wish I had known this before 2004 when I had my cancerous prostate removed.) Can you imagine what happens when a person eats high-temperature meat every day?

Maybe this will cause you to look at and maybe change your diet.

(This information is taken from Life Extension Magazine, August 2015)

Glycation

Monday, July 13th, 2015

Here is a new word I just learned from reading Life Extension Magazine. And this is what is does.

Glycation is a process by which proteins, certain fats, and glucose tangle together. It affects all body tissues, and tends to make them stiff and inflexible. Glycation causes most problems for organs where flexibility is most important, such as the heart, kidneys, skin and eyes.

There are ways to get around this and stay younger acting, feeling, and looking. I’ll talk about that later.