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Thursday, April 16, 2015

Research shows you can Lose Weight with Green Coffee Beans


Lose Weight with Green Coffee Beans

First question before start loosing Weight is how much should I weight?

To determine how much you should weigh (your ideal body weight) several factors should be considered, including age, muscle-fat ratio, height, sex, and bone density.
Some people suggest that calculating your Body Mass Index (BMI) is the best way to decide whether your body weight is ideal. Others say that BMI is faulty as it does not account for muscle mass and that waist-hip ratio is better.

 Research shows you can Lose Weight with Green Coffee Beans

Body Mass Index (BMI) a good measure

Your BMI is your weight in relation to your height.

BMI metric units: Your weight (kilograms) divided by the square of your height (meters)
e.g. Weight 80 kilograms. Height 1.8 meters.
1.82 meters = 3.24
80 divided by 3.24 = BMI 24.69.

 Research shows you can Lose Weight with Green Coffee Beans
Imperial units: Your weight (pounds) times 703, divided by the square of your height in inches.
e.g. Weight 190 pounds. Height 6 ft (72 inches)
722 = 5184
190 x 703 divided by 5184 = BMI 25.76
Health authorities worldwide mostly agree that:

People with a BMI of less than 18.5 are underweight.

A BMI of between 18.5 and 25 is ideal.

Somebody with a BMI between 25 and 30 is classed as overweight.

A person with a BMI over 30 is obese.

 Research shows you can lose Weight with Green Coffee Beans
People can lose weight for many reasons, perhaps intentionally through exercise training for a sports event, for health reasons, just to look better, or unintentionally as may occur because of an underlying disease. Weight loss refers to the loss of body fat (adipose tissue), fluid and/or lean mass. Lean mass are parts of your body without fat, such as bone mineral deposits, tendons, connective tissue and muscle.

Here is new research on loosing Weight with Green Coffee Beans

Scientists report striking new evidence that green, or un-roasted, coffee beans can produce a substantial decrease in body weight in a relatively short period of time.
In a study presented at the 243rd National Meeting & Exposition of the American Chemical Society (ACS), the world's largest scientific society, Joe Vinson, Ph.D., and colleagues described how a group of overweight or obese people who consumed a fraction of an ounce of ground green coffee beans each day lost about 10 percent of their body weight.

"Based on our results, taking multiple capsules of green coffee extract a day - while eating a low-fat, healthful diet and exercising regularly - appears to be a safe, effective, inexpensive way to lose weight," Vinson said at the ACS meeting, being held here this week. He is with the University of Scranton in Pennsylvania. The study involved 16 overweight or obese people aged 22-26 years who took capsules of the extract or capsules containing a placebo, an inactive powder, for a total of 22 weeks. The subjects alternated between a low dose and a higher dose of the extract. The low dose consisted of 700 mg of the coffee extract, and the high dose was 1,050 mg. It was a so-called "cross-over" study in which people cycled through the two doses and the placebo, each for six weeks. Such studies have advantages because each person serves as his or her own "control," improving the chances of getting an accurate result.

All of the participants were monitored for their overall diet (calories, food eaten, etc.) and exercise over the study period. "Their calories, carbohydrates, fats and protein intake did not change during the study, nor did their exercise regimen change," Vinson said. Participants lost an average of 17 pounds during the 22 weeks of the study. It included an average of a 10.5 percent decrease in overall body weight and a 16 percent decrease in body fat. Vinson noted that weight loss might have been significantly faster, except that participants received the placebo and the lower dose of green coffee extract for part of the study period. Vinson pointed out that previous studies have shown weight loss with green coffee. But this was the first to use higher amounts of the coffee extract and the first to measure the response to various doses. Based on those studies, Vinson believes that green coffee beans' effects likely are due to a substance called chlorogenic acid that is present in unroasted coffee beans. Chlorogenic acid breaks down when coffee beans are roasted (usually at a temperature of 464-482 degrees Fahrenheit). Roasting gives coffee beans their distinctive color, aroma and flavor. Green coffee beans, in contrast, have little aroma and a slightly bitter taste.

(Source- National Meeting & Exposition of the American Chemical Society)
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Thursday, April 9, 2015

Quickest way to know about Heart attack and Heartburn


Heartburn or heart attack

In this article you will learn more about Heartburn or heart attack: When to worry. Severe heartburn and heart attack can be hard to tell apart. Understand how they typically differ, and learn when to get immediate help.
You've just eaten a big meal and feel a burning sensation in your chest. Heartburn, right?
Probably, but there's a chance the chest pain is caused by reduced blood flow to your heart (angina) or an actual heart attack.

How much do the symptoms of heartburn and heart attack overlap?

Heartburn, angina and heart attack may feel very much alike. Even experienced doctors can't always tell the difference from your medical history and a physical exam. That's why if you go to the emergency room because of chest pain, you'll immediately have tests to rule out a heart attack.
Quickest way to know about Heart attack and Heartburn


What's the best thing to do if you have chest pain and you're not sure what's causing it?

If you have persistent chest pain and you aren't sure it's heartburn, call 911.
Call your doctor if you had an episode of unexplained chest pain that went away within a few hours and you did not seek medical attention. Both heartburn and a developing heart attack can cause symptoms that subside after a while. The pain doesn't have to last a long time to be a warning sign.

What is heartburn?

 Quickest way to know about Heart attack and Heartburn

Heartburn is discomfort or actual pain caused by digestive acid moving into the tube that carries swallowed food to your stomach (esophagus).

Typical features of heartburn include:
•A burning sensation starting in the upper abdomen and moving up into the chest
•Usually occurs after eating or while lying down or bending over
•May awaken you from sleep, especially if you have eaten within two hours of going to bed
•Usually relieved by antacids
•May be accompanied by a sour taste in your mouth — especially when you're lying down
•May be accompanied by a small amount of stomach contents rising up into the back of your throat (regurgitation)

What signs and symptoms are more likely to occur with a heart attack than with heartburn?

The "textbook" heart attack involves sudden, crushing chest pain and difficulty breathing, often brought on by exertion. Many heart attacks don't happen that way, though. The signs and symptoms of a heart attack vary greatly from person to person. Heartburn itself can accompany other symptoms of heart attack.

Typical heart attack signs and symptoms include:

•Pressure, tightness, pain, or a squeezing or aching sensation in your chest or arms that may spread to your neck, jaw or back
•Nausea, indigestion, heartburn or abdominal pain
•Shortness of breath
•Cold sweat
•Lightheadedness or sudden dizziness
The most common symptom of heart attack for both men and women is chest pain or discomfort. But women are more likely than men to experience some of the other symptoms, such as jaw or back pain, shortness of breath, and nausea or vomiting. Heart problems are more common among people over age 50, particularly those who have high blood pressure, diabetes or high cholesterol. Smoking and being overweight are other risk factors.

Can other digestive symptoms cause chest pain?
A muscle spasm in your esophagus may cause chest pain similar to that of a heart attack. The pain of a gallbladder attack also can spread to your chest. With gallbladder disease, you may notice nausea and an intense, steady ache in the upper middle or upper right abdomen — especially after a fatty meal. The pain may shift to your shoulders, neck or arms. Again, if you aren't sure, seek medical attention immediately
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Friday, March 13, 2015

Grocery shopping myths that are costing you money and quality (Health)


Some Food Myths busted

Are brown eggs really more nutritious than white? We all get this type of question in our daily life. After some research I have found that how we can save money on some foods which we think are worth more to pay. Here are 5 of these common grocery shopping myths busted right here, to help you save money without sacrificing quality.


Food Myth #1: Eggs with brown shells are more nutritious than those with white shells.

The color of the eggshell does not affect nutrition, but indicates the color of the bird’s feathers and earlobes. White eggs come from white hens with white earlobes; brown eggs come from red hens with red earlobes. And since brown eggs often cost a bit more than white eggs, you can save a little money and not sacrifice nutrition.


Food Myth #2: A clear bottle is the best container for your milk.

Some people swear milk tastes better in pretty glass bottles, but actually it’s best stored in opaque containers to help prevent milk’s riboflavin—an extremely light-sensitive B vitamin—from breaking down. But which container is best for the environment: glass or plastic? The answer may surprise you.

 Grocery shopping myths that are costing you money and quality (Health)


Food Myth #3: Fresh vegetables are always a better choice over frozen.

Frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets. That’s because fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed, while fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals. The first step of freezing vegetables—blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes—causes some water-soluble nutrients to break down or leach out, but the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state. Plus, they’re relatively inexpensive, especially when compared with their “fresh” counterparts out of season.

Grocery shopping myths that are costing you money and quality (Health)

Food Myth #4: Wheat bread is made with whole-wheat.

Appealingly brown-colored bread or crackers labeled “flour,” “multi-grain” or “cracked wheat” are sometimes made mostly from refined white flour. The only reliable guide to ensuring that your choice is a true whole grain is to check the ingredients list: the term “whole” or “whole-grain” should precede the grain’s name, such as “whole-grain rye” or “whole wheat.” Get more tips and recommendations for buying the healthiest packaged bread, marinara sauce, crackers and more.

Food Myth #5: You should always pick the bag of spinach at the back of the produce case.

A study published in the Journal of Agricultural and Food Chemistry, revealed that spinach stored continuously under the light for as little as three days boasted higher levels of vitamin C and preserved levels of K, E, folate and the carotenoids lutein and zeaxanthin. The lights enhance nutrient levels by encouraging photosynthesis—the process by which plants use energy from the sun to create food and compounds that protect them. That means that the package of spinach at the front of the case could actually have more nutrients than the one in the dark at the back of the case in the dark.
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Thursday, March 5, 2015

New research advice for parents on Food allergy risk for toddler


Food allergy risk for toddler in early life

This is totally different thinking with regard to food allergy in toddler. When a toddler starts solid food, the experience of tasting new things is just as much of an adventure for the parents. For moms and dads, it can be fun to watch a child react to a first taste of strawberry or piece of cheddar cheese. But the process makes plenty of parents incredibly anxious -- and for good reason. Some of the most enjoyable foods also are the ones

  New research advice for parents on Food allergy risk for toddler
young children can be allergic to, and if that allergy is severe enough it can even be deadly. Food allergies are a problem for an estimated 6 million children in the U.S., according to the non-profit group Food Allergy Research & Education. Traditionally, doctors have recommended parents delay exposure to foods that contain some of the most common allergens -- peanuts, cow's milk, eggs and tree nuts -- for a year after the child no longer lives solely on breast milk or formula. But it turns out that doing the opposite may actually be much better in the long run. Delaying exposure to certain foods appears to be one of the factors that sets off the allergy

 New research advice for parents on Food allergy risk of toddler

New research published earlier this week in the New England Journal of Medicine has pediatricians and parents questioning the long-held belief that avoiding these foods for a while is the safest bet. In what is likely to be considered a landmark study on pediatric food allergies, the researchers regularly gave babies who were known to be at high risk for peanut allergies small amounts of peanut products, starting at the age of 4 to 11 months. Five years later, the kids eating peanuts had 81 percent fewer peanut allergies

than children at equally high risk who didn't eat peanuts. "It works for peanuts and probably works for milk and eggs as well," Dr. David Rosenstreich, chief of the division of the allergy and immunology at the Albert Einstein College of Medicine and Montefiore Medical Center in New York, told CBS News. This is why Rosenstreich and other pediatricians recommend starting food introduction early and not shying away from foods that may cause allergies.

How and when to try new foods

 New research advice for parents on Food allergy risk of toddler

"They have to be introduced very carefully," said Rosenstreich. "It's usually safest to do it at home when there's medicine available, usually it's a liquid antihistamine. You can give them a tiny amount of the food and see how they do. “Children can develop allergies to a number of foods. In addition to peanuts, other common culprits are tree nuts such as almonds, walnuts and cashews; cow's milk; and eggs. Some children develop serious allergies to shellfish, soy and wheat. Rosenstreich recommends parents start food introduction at 4 to 6 months old. "We recommend introducing less allergenic foods first. Rice cereals, pureed vegetables, pureed fruits and pureed meats," he said. But Rosenstreich cautions parents of some children who are already at high risk for allergies. These include kids who have one or more parent with known food allergies, since the condition often runs in the family. A child who frequently has eczema or skin rashes is also at a higher risk for developing a food allergy.

In these instances, Rosenstreich recommends parents leave food introduction to a professional pediatric allergist. During the visit, the physician will take a family history and do skin testing to see if a child is sensitized to certain foods such as peanuts and cow's milk. Then the allergist will create a food introduction plan that guides parents on what type of exposure is necessary and safe.

What else parents can do

A mother can help significantly reduce a child's risk for food allergies long before she puts any solid food on the plate. Breastfeeding plays an important role in building up a child's healthy immune system and may offer protection against developing certain allergies. Rosenstreich explains the antibodies in breast milk help bind foreign antigens and boost a child's immune system. And there's another thing parents can do that doesn't actually involve food at all. That is, let your child get a little dirty. Use of antibacterial soaps and household products has been linked to an increase in food and environmental allergies in children. Another study published earlier this week found children living in households that washed dishes by hand were less likely to develop allergies than those who lived in homes that used a dishwasher.
"Allergies are increasing frequently throughout the world. It's related to the hygiene hypothesis," said Rosenstreich, referring to the idea that exposure to germs and bacteria can boost the immune system. "Be a little less careful about sterilizing everything."
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