1. Cell membrane health: EPA and DHA insure that cell membranes remain healthy. This means that the membranes are flexible and contain larger numbers of insulin receptors that are more receptive and responsive to circulating insulin. This results in decreased fat storage in the adipocytes (fat cells).

2. Fish oils turn on the lipolytic genes (fat burning genes).

3. Fish oils turn off the lipogenic genes (fat storage genes).

4. Fish oils diminish C-reactive proteins, a newly identified risk factor associated with various inflammatory diseases, including atherosclerosis, angina, coronary heart disease, heart attack, stroke, congestive heart failure, and diabetes. The DHA fraction of the fish oil seems to be one most responsible for that protective effect. DHA also has the best ability to reduce blood pressure.

5. Increase utilization of fat stores from the adipocytes.

6. Preferential utilization for energy production once stored in the adipocytes.

7. Reduced inflammation from physical training.

8. Pain management from the reduced inflammation.

9. EPA regulates blood supply to the brain which is essential in maintaining focus in weight training sessions. DHA is important in brain membranes, memory, and cognitive function.

10. Fish oils increase serotonin levels (the happy neurotransmitter). Therefore, fish oils will decrease incidence of depression, anxiety, panic attack, and reduce carbohydrate cravings.

11. Fish oils will improve your cardiovascular risk profile by lowering VLDL, triglycerides, homocysteine, fibrinogen, and increasing HDL levels. Combining fish oils with plant sterols will improve lipid levels even more than either alone.

12. Fish oils can also decrease blood pressure by several mechanisms. These include increases in the vasodilatory compound, nitric oxide, reducing vascular inflammation, blocking the constrictive elements in the vascular wall such as the calcium channels reducing blood viscosity, and inhibiting a blood vessel constrictor (thromboxane). Lipoprotein (a) is another CVD predictor that can be lowered by fish oils (a 19% reduction was seen with natural, stable fish oils and just 4% with a highly purified fish oil).

13. Fish oils are a great stress fighter. Supplementation with n-3 fatty acids inhibits the adrenal activation of steroids, aldosterone, epinephrine, and norepinephrine (catecholamines) elicited by a mental stress, apparently through effects exerted at the level of the central nervous system. Therefore, for the same amount of stress, one will produce fewer stress hormones if consuming fish oils on a regular basis.

Source: Charles Poliquin

Mercury is a poison and it gets into the atmosphere when we burn fossil fuels and when we burn household and industrial waste. This releases around 3000 tonnes of mercury each year. A similar amount is released by natural processes from which gases flow from the earth’s crust into the oceans and atmosphere.

Once in the atmosphere it gets into watercourses by being dissolved in rainfall and other precipitation and ends up in the sea.

When mercury in rainfall reaches the land it undergoes a process known as methylation and becomes highly toxic methylmercury. Methylmercury is unfortunately easy for micro organisms at the bottom of the food chain to absorb. These micro organisms are eaten and the mercury works its way through the food chain and ends up in fish by accumulating in fish meat and being directly assimilated by the gill membranes of fish.

We all know how important fish are as part of a healthy diet. Fish contains high quality protein, very little saturated fat and is high on omega-3 fatty acids. Everyone needs these nutrients especially the young and pregnant women.

Because fish as so good at absorbing mercury, most fish contains tiny traces of mercury which does you no harm at all. However, some fish are better at absorbing mercury than others and so the US Food and Drug Administration recommends that pregnant women, nursing mothers and young children avoid four types of predatory fish, Shark, Swordfish, King Mackerel and Tilefish because they contain high levels of mercury. They advise that people should eat fish twice a week and point out that shrimp, pollock, light tuna and catfish are all low in mercury and are perfectly safe.

Virtually all fish are safe to eat, unless you are very young, pregnant or nursing in which case the FDA advises avoiding just the four species I have mentioned, which do not feature on the menus of British fish and chip shops but are available in fish restaurants.

In Japan where much fish in the form of Sushi is eaten, there have been incidents of people dying as a result of eating fish over extended periods which was highly contaminated with mercury after accidental local industrial mercury discharges. In these cases the mercury levels were as high as 24 parts per million, but the FDA’s “safe” level is 1 part per million and most expert toxicologists agree that the US figure is perfectly safe with plenty of leeway, so as to speak.

FDA sampling of various species show that cod, crab and halibut all have tiny traces, which makes a meal from them perfectly safe for everyone and that catfish, flounder, hake and salmon have no mercury that can be detected.

 In Australia and New Zealand the authorities, FSANZ, recommend that no more than one meal a week is eaten of swordfish, broadbill, marlin, shark and catfish and that the young and pregnant women limit their intake of these species.

Now our low energy light bulbs contain mercury and although low energy light bulbs last much longer than traditional tungsten lighting they do not last forever.

The Government has issued advice about waht to do if you break a low energy light bulb to avoid being affected by the mercury with it. You should open windows and leave the room for fifteen minutes to allow the mercury gas to escape.

However, it is important taht mercury from these millions of low energy light bulbs does not enter the atmosphere. As far as I can see most people put their used low energy light bulbs into the normal rubbish bin, where it is compacted by the collection process (releasing mercury into the air) or put into land fills where the mercury enters the watercourses.

Clearly, if we are to avoid a higher accumulation of mercury in fish in the future we need to have a process under which low energy light bulbs are recycled, the mercury in them reclaimed and reused. To do this we have to have proper low energy light bulb recycling collection and the recycling facilities.

It might be convenient to charge a deposit on a low energy light bulb, which is refundable when the bulb is taken back to the shop or to a recycling centre. Giving them away for free makes people assume that they are safe and that they are doing enough by using them, without thought as to what should happen after they are spent. Everyone is careless with things that are cheap or free, as has been demonstrated by the way in which we have used cheap energy. We will all become much more careful as energy becomes expensive. Can we get a habit of care in relation to low energy light bulbs?

Is it really better to eat a hamburger than have a piece of tilapia?

No!

There has been a lot of confusion lately due to a recent study from Wake Forest University School of Medicine concluding that “farm raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids.” The researchers concluded that this combination could be very damaging for patients with arthritis, heart disease, and other auto-immune diseases that are vulnerable to exaggerated inflammatory responses.  According to the study, if individuals are consuming tilapia as a method to control inflammatory diseases then they would be better off having hamburgers and pork bacon (keep in mind however that these are high fat meats full of artery clogging saturated fats.)  The study also showed that tilapia has an average of 11:1 ratio of detrimental omega 6 to omega 3 versus the 1:1 ratio in salmon or trout which is more desirable.

Now let me try to breakdown the details.  

There are two types of fat, omega-3 and omega-6, and both are essential for human health in a ratio of 2:1.  However, the typical American consumes far too many omega-6 fats in their diet while consuming very low levels of omega 3 fats with a ratio of 20:1. Omega 6 fats can be found in corn oil, safflower oil, cottonseed oil, peanut oil, and soybean oil. Omega 3 fats can be found in seafood, whole grains, beans, flaxseed oil, and walnut oil. The reason for this change is because our diet now includes huge amounts of vegetable oils used for cooking and in prepared foods.

The highest levels of omega 3’s can be found in fish.  Omega 3 in fish is high in two fatty acids crucial to human health, DHA (DocosaHexaenoic Acid) and EPA (EicosaPentaenoic Acid).  These two fatty acids are pivotal in preventing heart disease, cancer, and many other diseases.  While studies show that eating too much omega-6’s and too little omega-3’s causes blood clots and constricts arteries, increasing your risk for heart attacks and worsening arthritis, I would not recommend staying away from a very lean fish such as tilapia.

Studies have shown that excess calories lead to weight gain and an increased chance for morbidity.  Therefore, replacing tilapia with a high saturated fat beef will only cause more harm.  Beef and high fat meats such as pork, bacon, and processed meats are full of artery clogging saturated fat and have 100 calories and 8 grams of fat per ounce.  When was the last time you ate only one ounce of meat?  I can bet you that your hamburger at last Sunday’s BBQ was at least 5 ounces (which puts you at 500 calories and 45 grams of fat.)  And I’m sure that wasn’t the only thing you ate.  However, if you had tilapia for dinner, at 35 calories an ounce and 0.1 gram of fat, a 5 oz piece of fish would only put you at  175 calories and around 3 grams of fat.

 Therefore, why not enjoy your tilapia dinner and still aim to increase your ratio of omega 6s to omega 3s back to a more healthful 2:1 ratio by incorporating more seafood, whole grains, beans and other seeds, and reducing your intake of foods made with or cooked in vegetable oils.

Tanya Zuckerbrot, MS, RD is a nutritionist and the creator of The F-Factor Diet™, an innovative nutritional program she has used for more than ten years to provide hundreds of her clients with all the tools they need to achieve easy weight loss and maintenance, improved health and well-being.  For more information log onto www.FFactorDiet.com.

The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an “exaggerated inflammatory response.” Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin, and the digestive tract.

“In the United States, tilapia has shown the biggest gains in popularity among seafood, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010,” write the Wake Forest researchers in an article published this month in the Journal of the American Dietetic Association.

They say their research revealed that farm-raised tilapia, as well as farmed catfish, “have several fatty acid characteristics that would generally be considered by the scientific community as detrimental.” Tilapia has higher levels of potentially detrimental long-chain omega-6 fatty acids than 80-percent-lean hamburger, doughnuts and even pork bacon, the article says.

“For individuals who are eating fish as a method to control inflammatory diseases such as heart disease, it is clear from these numbers that tilapia is not a good choice,” the article says. “All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia.”

The article notes that the health benefits of omega-3 fatty acids, known scientifically as “long-chain n-3 polyunsaturated fatty acids” (PUFAs), have been well documented. The American Heart Association now recommends that everyone eat at least two servings of fish per week, and that heart patients consume at least 1 gram a day of the two most critical omega-3 fatty acids, known as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

But, the article says, the recommendation by the medical community for people to eat more fish has resulted in consumption of increasing quantities of fish such as tilapia that may do more harm than good, because they contain high levels of omega-6 fatty acids, also called n-6 PUFAs, such as arachidonic acid.

“The ratio of arachidonic acid (AA) to very long-chain n-3 PUFAs (EPA and DHA) in diets of human beings appears to be an important factor that dictates the anti-inflammatory effects of fish oils,” the researchers write. They cite numerous studies, including a recent one that predicts “that changes in arachidonic acid to EPA or DHA ratios shift the balance from pro-inflammatory [agents] to protective chemical mediators … which are proposed to play a pivotal role in resolving inflammatory response” in the body.

For their study, the authors obtained a variety of fish from several sources, including seafood distributors that supply restaurants and supermarkets, two South American companies, fish farms in several countries, and supermarkets in four states. All samples were snap-frozen for preservation pending analysis, which was performed with gas chromatography.

The researchers found that farmed tilapia contained only modest amounts of omega-3 fatty acids – less than half a gram per 100 grams of fish, similar to flounder and swordfish. Farmed salmon and trout, by contrast, had nearly 3 and 4 grams, respectively.

At the same time, the tilapia had much higher amounts of omega-6 acids generally and AA specifically than both salmon and trout. Ratios of long-chain omega-6 to long-chain omega-3, AA to EPA respectively, in tilapia averaged about 11:1, compared to much less than 1:1 (indicating more EPA than AA) in both salmon and trout.

The article notes that “there is a controversy among scientists in this field as to the importance of arachidonic acid or omega-6:omega-3 ratios vs. the concentration of long-chain omega-3 alone with regard to their effects in human biology.” Those issues are raised in an editorial in the same issue of the Journal.

The Wake Forest article anticipates that criticism and notes that one human study involving AA showed a probable gene-nutrient connection to coronary heart disease in a specific group of heart disease patients. In another study, four subjects were removed after consumption of high amounts of AA due to concerns about the effect of the acid on their blood platelets.

Floyd H. “Ski” Chilton, Ph.D., professor of physiology and pharmacology and director of the Wake Forest Center for Botanical Lipids, is the senior author of the Journal article. He said that in next month’s Journal, he will publish a rebuttal to this month’s editorial.

“We have known for three decades that arachidonic acid is the substrate for all pro-inflammatory lipid mediators,” Chilton said in an interview. “The animal studies say unequivocally that if you feed arachidonic acid, the animals show signs of inflammation and get sick.

“A New England Journal of Medicine article three years ago said if you had heart disease and had a certain genetic makeup, and you ate arachidonic acid, the diameter of your coronary artery was smaller, a major risk factor for a heart attack,” said Chilton. “My point is that it’s likely not worth the risk in this or other vulnerable populations.”

Chilton said tilapia is easily farmed using inexpensive corn-based feeds, which contain short chain omega-6s that the fish very efficiently convert to AA and place in their tissues. This ability to feed the fish inexpensive foods, together with their capacity to grow under almost any condition, keeps the market price for the fish so low that it is rapidly becoming a staple in low-income diets.

“We are all familiar with the classical Hippocratic admonition, Primum no nocere, ‘First, do no harm.’ I think it behooves us to consider this critical directive when making dietary prescriptions for the sake of health,” Chilton said.

“Cardiologists are telling their patients to go home and eat fish, and if the patients are poor, they’re eating tilapia. And that could translate into a dangerous situation.”

Newsmax

Watching that led to another omega-3 video:

And there are many more videos about omega-3.

NSF certification is especially important because our whole, unrefined Sockeye Salmon Oil supplements (pictured at left) are so radically different from—and nutritionally superior to—standard fish oil supplements, as shown in part by their deep, rich, natural red color.

Most supplement makers must use molecular distillation to remove impurities from raw fish oil and concentrate the key omega-3 fatty acids EPA and DHA.  Distillation is necessary because the oil used to make supplements usually comes from diverse sources, of widely varying quality and purity. In fact, much of the bulk fish oil used in dietary supplements comes from farmed salmon!

In contrast, Vital Choice Sockeye Salmon Oil is extracted from fresh-landed Alaskan sockeye salmon, and is immediately refrigerated until being transferred to a pharmaceutical-grade encapsulating facility. This careful process allows no opportunity for oxidation (the cause of rancidity) to occur.

Because it is uniquely fresh and unrefined, Vital Choice Wild Alaskan Sockeye Salmon Oil contains 32 fatty acid molecules, in addition to significant levels of natural antioxidants and approximately 150 mg of EPA and DHA in each 1,000 mg softgel capsule. 

You’re unlikely to obtain this complete matrix of naturally occurring long-chain fatty acids from standard, highly refined fish oils. While the molecular distillation process purifies the oil, it also reformulates it, reducing or eliminating some little-studied fatty acids of potential value while concentrating only the two omega-3s known to be of great vale to human health (EPA and DHA).

To top it all off, our capsules are now made with a pure fish-based gelation.
 

In other words, Vital Choice supplements boast a uniquely complex, totally natural nutritional profile, virtually identical to the fatty acid profile of fresh wild sockeye salmon.

NSF certification of Vital Choice Sockeye Salmon Oil

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  Most people know NSF as the organization that sets performance standards for water filters, but they’re involved in a wide range of similar public health services: a list that now includes testing of dietary supplements.

   

   

   

   

   

   

   

  In fact, NSF is the only independent, not-for-profit testing organization offering true product testing of dietary supplements. NSF conducts product testing in their own accredited laboratories to ensure that the actual contents of the supplement product match those printed on the label.

   

  The NSF Dietary Supplements Certification Program features three essential components:

   

  • Verification that the contents of the supplement actually match what is printed on the label.
  • Assurance that there are no ingredients present in the supplement that are not openly disclosed on the label.
  • Assurance that there are no unacceptable levels of contaminants present in the supplement.

   

   

   

   

   

About NSF International

The NSF Mark is respected by regulatory agencies at the local, state, and federal levels, and NSF is widely recognized for its scientific and technical expertise in the health and environmental sciences. Its professional staff includes engineers, chemists, toxicologists, and environmental health professionals with broad experience both in public and private organizations.

The NSF laboratories are certified for drinking water analyses by thirteen states—including California, Florida, New York, Michigan, and Pennsylvania—and NSF is accredited or approved by leading governmental public health authorities, including these:

• Occupational Safety and Health Administration (OSHA)
• American Society of Sanitary Engineering (ASSE)
• Water Quality Association (WQA)
• American National Standards Institute (ANSI)
• International Accreditation Service (IAS)
• National Environmental Laboratory Accreditation Cooperation (NELAC)
• Standard Council of Canada (SCC)

In short, you can’t find a more respected, credible organization to certify the purity of a fish oil supplement!

The big news of high cholesterol in children, once again sends the kids to the Dr. instead of getting on the Internet and just looking up natural remedies for some help in turning this trend around.  That is the reason for the title of this blog. Folks who are interested in their own health, will inform those who don't have--or take the time to search.   If you have followed our trend, it has been to help show the many health benefits that little flax seed has to offer everyone who uses it on a regular basis. There are many studies done with flax in the diet of young children, so far as I can tell there isn't one negative response. Cholesterol in children is the same in adults, lack of exercise, high omega 6 diet--how many kids are going to eat enough salmon every week, to even the 3 to 6 ratio?  The easy way to do it is to add a little ground flax in anything that enters the mouth.  1 teaspoon would not change the taste of any breakfast food, but it could change the whole physical and mental attitude of any child.

A new study in the July issue of the Journal of the American Dietetic Association suggests that farm-raised fish are disturbingly low in healthy Omega-3 fatty acids and high in Omega-6 fatty acids.  This combination appears to be particularly bad for those suffering from diseases involving excessive inflammatory response including heart disease, asthma, and arthritis.  The evidence suggests that poor fish farming technique, particularly low quality food fed to the fish to keep costs down, are responsible.  U.S. News and World Report has more information here.

Frankly, this shouldn't come as too much of a surprise.  It's a classic example of short-sighted planning:  We figure wild tilapia is good so let's farm-raise the heck out them.  But we have to keep prices down, so we'll feed them cheaply.  Then we end up with sub-standard product.  We do the exact same thing with our beef, pork, and chicken.  Grain-feed livestock have wildly inappropriate Omega-3 to Omega-6 ratios.  If this topic is foreign to you, then you DEFINITELY need to check out this University of Maryland link on Omega-3's.

2. Limit foods high in trans and saturated fats (e.g., most junk foods and fast foods)

3. Eat Indian food with the curry spice curcumin

4. Eat foods rich in folic acid (e.g., spinach, orange juice and yeast)

5. Moderately restrict your caloric intake (e.g., controlled meal skipping or reduced food consumption)

6. Exercise regularly

7. Get a good night's sleep

Source

A study published in the Journal of the American Dietetic Association suggests that farm-raised Tilapia can actually be bad for our health because they contain omega-6 fatty acids which is the BAD fatty acid. We should be having omega-3 fatty acid. The fish in the market don't have omega-3 and omega-6 labels so just shopping for a fish is already dangerous in itself. And if you had been eating Tilapia for the longest time (like me), then that means you have had a crazy amount of omega-6 deposited in your body. So, you already have lost a couple of years in your life span...all because this important information was withheld from you (and me).

So, the American Heart Association should revise their call to eat fish twice a week and make it..."Eat non-tilapia fish twice a week". This should make them immune to lawsuits.

Tilapia is relatively cheaper hence it is our choice of fish if we feel like eating one. In light of this disturbing discovery, the family would have to switch to tuna or salmon. Boring but it will make us live longer.

Source: US News

A few days ago, the NY Times reported that some doctors are speaking out against the American Academy for Pediatrian's recommendation that kids as young as age eight take drugs to lower high cholesterol levels.  The article reads:

While some doctors applauded the idea, others were incredulous. In particular, these doctors called attention to a lack of evidence that the use of the cholesterol-lowering drugs, called statins, in children would prevent heart attacks later in life.

"What are the data that show this is helpful preventing heart attacks?" asked Dr. Darshak Sanghavi, a pediatric cardiologist and assistant professor at the University of Massachusetts Medical School. "How many heart attacks do we hope to prevent this way? There's no data regarding that."

Nor, Dr. Sanghavi added, are there data on the possible side effects of taking statins for 40 or 50 years.

Other doctors said the recommendation would distract from common-sense changes in diet and exercise, which are also part of the new guidelines.

Initially, I was pretty upset at the AAP's recommendations:  How could they be so blind to the need to consider diet (more whole foods high in omega-3s) in the fight against cholesterol in our kids? 

But maybe the report is a good thing; it has certainly elevated the discussion in blogosphere about our children's health.  Hopefully it causes more parents to take responsibility for their children's health and to look to what they are feeding their kids.  And the NY Times article give me hope that all doctors are not blind followers of the drug industry.

Today is my mother's birthday. I am making bacon and pancakes for breakfast. I like the bacon way more than the pancakes I must confess. We are also going out for a nice dinner. I am thinking of trying something new. Not sure though.

For more information on nutrition and integrative medicine, visit [Vitasearch].

Salmão, chocolate, suco de uva, nozes: é grande a lista de alimentos que fazem bem à saúde e ao relacionamento. Isso porque ingredientes que parecem inocentes à primeira vista podem provocar uma ação poderosa no organismo, contribuindo para o aumento do desejo e das sensações de prazer, por conta do crescimento do fluxo sangüíneo nas regiões sexuais.

O sexo rejuvenesce na medida em que provoca bons sentimentos, fortalece a união com o parceiro e libera hormônios que melhoram a saúde. Podemos ensinar a maximizar a biologia e a química de seu corpo para fortalecer seus relacionamentos. Um cardápio bem cuidado é determinante para viver mais, melhor e isso inclui a saúde sexual.

Para aumentar sua performance e permanecer feliz e saudável, conheça os alimentos e substâncias que têm propriedades boas para o organismo para o coração:
ÔMEGA 3: Salmão e nozes são alguns dos alimentos que contêm o ácido graxo docosahexaenóico (DHA), uma substância que faz as artérias produzirem mais óxido nítrico e potencializa os orgasmos. Anote os outros alimentos e substâncias que aumentam o fluxo de sangue em todo o corpo, inclusive, nos órgãos sexuais: alho, zinco, selênio, ácido fólico e vitaminas C e E.

CHOCOLATE: Em forma de cacau puro, a iguaria tem uma substância chamada flavonóide, capaz de aumentar os níveis de óxido nítrico em nosso organismo, que, por sua vez, dilata as artérias e tem efeito especialmente para pessoas acima de 50 anos. Os flavonóides estão presentes em outros alimentos, como o vinho, o chá preto e o suco de uva concentrado, indica o especialista.

TRIBULUS TERRESTRIS: Segundo o médico, estudos mostram que a erva natural pode ter efeito benéfico para homens e mulheres com queda de libido. Ela aumentaria a produção de hormônios luteinizantes (que regulam a secreção da progesterona na mulher, entre outras funções, e aumenta a produção de testosterona) provocando efeito afrodisíaco. Pode ser usada em tratamentos para infertilidade feminina, impotência e baixa de libido.
SUCO DE UVA: Os polifenóis, que tem propriedades antioxidantes, presentes no suco feito com o tipo de uva Concord, estimulam as células endoteliais a liberar óxido nítrico, que ajuda não apenas a prevenir doenças cardiovasculares, mas a manter a saúde dos vasos sangüíneos e o equilíbrio da pressão arterial.

E a nossa catuaba, o amendoim de todo fim de semana e os ovinhos de codorna que ganharam fama de afrodisíacos ao longo dos anos? Ainda não há nada que ateste sua eficácia. Confira outros alimentos que prometem, mas, segundo o médico, ainda não tiveram seu benefício comprovado no aumento do desejo sexual:
- Maçã (confere bom hálito)
- Aspargos (ricos em vitamina E, favorecem o trabalho dos hormônios)
- Bananas (contêm a enzima bromelina, que parece aumentar a libido masculina)
- Repolho (aumenta o fluxo sanguíneo)
- Aipo (contém androsterona, um hormônio liberado com o suor masculino que excita as mulheres) - Figo (rico em aminoácidos que aumentam a libido)
- Ostras (ricas em zinco, que contribui para a produção de testosterona)
- Noz moscada (aumenta a atividade sexual em ratos)

No entanto, a melhor coisa que se pode fazer com a boca para um relacionamento (sem pensamentos maliciosos) é conversar. Saber o que o parceiro deseja é fundamental para que o sexo seja bom para os dois.

Fonte: Blog Ao Bel-Prazer

Posts anteriores relacionados:
O verbo comer e suas significações - Alimentação e sexo
Sabor e sedução - afrodisíacos
Lingerie comestível - caia de boca!

Maxi Health Research, a leading kosher vitamin manufacturer released Maxi Omega 3 Concentrate, a high grade certified kosher concentrated fish oil formulated in a vegetarian enteric-coated capsule.

A KosherVitamins.com representative had the privilege of  interviewing a Maxi Health Research spoksman , thus gaining deeper insight on the benefits of the new kosher fish oil version vs. the older version. This is the information according to Maxi Health Research:

“First of all, the tablets are enteric-coated. Enteric coated fish oil is the best way to supplement Omega-3 intake, in order to ensure the following key benefits not found in uncoated fish oil supplements:

• Up to three times better absorbed then non-enteric coated fish oils
• Proper release in the intestines, not in the stomach
• Dissolves in the small intestines to maximize the body’s absorption of
  Omega-3 Essential Fatty Acids
• Smaller effective dose because of superior absorption
• More EPA/DHA gets absorbed into your system
• No fishy aftertaste, breath or gastrointestinal discomfort

Those who experience nausea or reflux from other fish oils will find Maxi Omega-3 Concentrate Enteric Coated Fish Oil much easier to digest.  This unique coating withstands stomach acids and breaks down in the duodenum (upper portion of small intestine) and maximizes the body’s absorption of Omega-3 essential fatty acids, which means the active ingredients bypass the stomach and are digested  in the small intestine, which minimizes the annoying fishy aftertaste.

Maxi Health Maxi Omega 3 Concentrate Kosher Fish Oil is available in two package sizes 90 capsuls and 180. ]]> http://koshervitamin.wordpress.com/?p=3 Thu, 10 Jul 2008 23:28:35 +0000 koshervitamin http://koshervitamin.wordpress.com/?p=3 Maxi Health Research, a leading kosher vitamin manufacturer released Maxi Omega 3 Concentrate, a high grade certified kosher concentrated fish oil formulated in a vegetarian enteric-coated capsule.

A KosherVitamins.com representative had the privilege of  interviewing a Maxi Health Research spoksman , thus gaining deeper insight on the benefits of the new kosher fish oil version vs. the older version. This is the information according to Maxi Health Research:

“First of all, the tablets are enteric-coated. Enteric coated fish oil is the best way to supplement Omega-3 intake, in order to ensure the following key benefits not found in uncoated fish oil supplements:

• Up to three times better absorbed then non-enteric coated fish oils
• Proper release in the intestines, not in the stomach
• Dissolves in the small intestines to maximize the body’s absorption of
  Omega-3 Essential Fatty Acids
• Smaller effective dose because of superior absorption
• More EPA/DHA gets absorbed into your system
• No fishy aftertaste, breath or gastrointestinal discomfort

Those who experience nausea or reflux from other fish oils will find Maxi Omega-3 Concentrate Enteric Coated Fish Oil much easier to digest.  This unique coating withstands stomach acids and breaks down in the duodenum (upper portion of small intestine) and maximizes the body’s absorption of Omega-3 essential fatty acids, which means the active ingredients bypass the stomach and are digested  in the small intestine, which minimizes the annoying fishy aftertaste.

Maxi Health Maxi Omega 3 Concentrate Kosher Fish Oil is available in two package sizes 90 capsuls and 180.

http://www.sciencealert.com.au/news/20080807-17623.html

“The incidence of asthma in people from the ages of 8 to 44 who had childhood eczema, was nearly double that of people who had never had eczema,’’ Dr Burgess said.

http://uninews.unimelb.edu.au/articleid_5266.html

A: That’s open to debate, but the Institute of Medicine says 1.1 grams (1,100 milligrams) a day is enough for women. You may need a combination of foods and supplements to reach that level. Studies indicate more is probably better.

Q: Will supplements give me fishy breath or burps?
A: A fishy odor or aftertaste is usually a sign of a poorly made product. Before buying, look for the words “molecularly distilled” on the label, a sign that any yucky stuff has been removed.

Q: Isn’t fish risky because of all the contaminants?
A: Mercury and PCBs are cause for concern. But experts say seafood is safe for most of us as long as it’s limited to about two meals per week. For more info on safe fish here.

Related Links:

1. Fight those aches
How omega-3s help: Researchers at the University of Pittsburgh Medical Center found that nearly two-thirds of patients suffering from chronic neck and back pain stopped needing anti-inflammatory pain pills after taking fish-oil pills for 20 to 30 days. The key may be omega-3s’ ability to fight inflammation.

How to get them: You don’t necessarily have to take the pills, says Joseph C. Maroon, MD, a University of Pittsburgh neurosurgeon. Cold-water ocean fish (salmon, mackerel, herring) and lake trout are the best sources of anti-inflammatory omega-3s.

2. Stay slim
How omega-3s help: Mood swings can lead to bring-on-the-brownies moments that sabotage your efforts to lose weight. Omega-3s may help by stabilizing your moods, says Douglas Bibus, PhD, an omega-3 researcher and scientist at the University of Minnesota’s Academic Health Center.
How to get them: Bibus recommends taking a high-quality supplement for 30 days. If you don’t notice a difference, increase your dosage.

3. Have more “up” days
How omega-3s help: Another form of omega-3s known as DHA makes up 25 percent of your body’s brain fat and manages the production and flow of the feel-good chemical serotonin. People who battle depression seem to be DHA-deficient.

How to get them: Researchers believe a DHA supplement may be a gentler (and ultimately more effective) alternative to antidepressants, says David Perlmutter, MD, author of The Better Brain Book and an expert on the relationship between nutrition and neurological disorders. But don’t count on just any supplement available at a drugstore or on the Web. Here's a list of omega-3 supplements judged in independent tests to be fresh and free of contaminants, and to have the amount of good fats listed on the label.

4. Breathe easier
How omega-3s help: Omega-3s may help reduce the inflammation associated with asthma. In a recent Indiana University study, patients taking fish-oil supplements were better at controlling exercise-triggered symptoms than people taking a placebo or just eating a normal diet were.
How to get them: A supplement is your best bet, Bibus says.

5. Keep your heart healthy
How omega-3s help: In addition to fighting inflammation, omega-3s may lower blood pressure and reduce clotting. And they may help fight diabetes, too. “Diabetes has a strong inflammatory component, which leads to a much greater risk of developing heart disease,” Bibus explains. Omega-3s help cells lower blood sugar, a key to avoiding diabetes, Perlmutter adds.
How to get them: Eat plant foods like flax, walnuts, spinach, arugula, avocados, and canola oil, and soy products like full-fat tofu and edamame. They have a form of omega-3s called ALA that may help prevent heart disease, according to Harvard Medical School scientists. Also eat coldwater fish twice a week. And if you like eggs, shop for brands like Eggland’s Best that contain high levels of omega-3s. Bon appétit.

by Julia Rosien

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I think they are silly but to each their own! It made me think about how rough winter is. It's cold so you don't want to go outside. You can't open the windows and get fresh air either. For those of us who work in Canada you barely get any sun light at all. You go to work just before it gets light and come home in the dark. How depressing!

Not getting sunlight has an impact on our energy levels and our immune systems and our mood. When we feel crumby we act like potatoes. We sit on the couch instead of exercising, make bad food choices (craving carbs and junk food) and lack the self control and motivation to do something about it. If you start looking at the mood connection to your health and weight you will be shocked to see how you react. For example, when I am tired I spend money frivolously, I eat food that is bad for my body and lounge A LOT! 

(A small side bar: If you want to lose weight and make better food choices you need to improve your mood. This link goes to an article that talks about enhancing immunity. Point number five talks about the impact that mood has on your body:  http://theworldismysoyster.wordpress.com/category/immunity/ )

Combine all of these factors and the results are not that hard to predict. We get sicker! Not because of the cold, but rather, because our immunity is suppressed from lack of sunlight and fresh air and exercise. Then there is poor food choices and depression and likely a plethora of other reasons. For example, the Canadian Medical Association says that indoor air quality is five times worse than outdoor air quality (even for those of us who live with smog). And where are we spending all our time in the wintertime? You guessed it! Indoors. That doesn't make for a very happy or healthy existence.

What can you do? For starters, bundle up and get fresh air. If that means going for a walk at lunch or spending your Saturday snowshoeing or cross-county skiing in a walking trail in your area or skating at the neighbourhood rink.

Then take vitamins. Make sure you supplement with Vitamin D and C if you are going to be house bound for the winter. You can also take Essential Fatty Acids (Omega 3, 6, 9) to help improve mood and if you just need a little extra help you can take some St. John's Wort (but be careful not to take that if you are on prescription drugs without the approval of your doctor as St. John's Wort can deactivate drugs sometimes).

Try to exercise indoors if you can't make it outdoors and make sure to get the rest you need. Shouldn't be too hard to get rest in the wintertime. The sun goes down at 5:00! Find activities that you enjoy. Throw a ball for your dog in the snow (my dog enjoys trying to catch snowballs), go sledding, go to a festival of lights. Just do something!