Wednesday 28 February 2018

Sharpen The Brain Softgels - Reviews!


Sharpen The Brain Softgels - Reviews!

"It helps with exams, makes you come in confident"
Said former university student Kareen.

"My endocrinologist said my HGH levels are now within normal range. I was really shocked because it just came out of the blue. The only thing I could put it down to was taking the Ankh Rah products." 
Said Peter after suffering from low HGH (Human Growth Hormone) levels for 10 years. 



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4 EPIC EASY VEGAN RECIPES | Vegan Breakfast & Lunch Recipes






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Sharpen the Brain for Memory!



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10 Early Signs and Symptoms of Dementia






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Tuesday 27 February 2018

How to Make Coconut Yogurt!






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Sunday 25 February 2018

Homemade Vegan Butter










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Saturday 24 February 2018

How To make A Vegan Sponge Cake recipe video

How To make A Vegan Sponge Cake recipe video




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The Vitamin Industry's Dirty Little Secret






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20 High Potassium Foods (700 Calorie Meals) DiTuro Productions






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Friday 23 February 2018

Calisthenics Explained - Are Bodyweight Exercises Good For Building Muscle?







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3 MUST TRY Vegan Dinner Recipes in Under 30 Minutes












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9 Products That Were Banned Because of Their Ingredients!








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Thursday 22 February 2018

Brown, Black, Purple and Red Unlike White on Rice!

!




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IT'S IN ALL YOUR FOOD - NO ESCAPING THE NANO TECH








How do you feel about this? Should nanotechnology be banned or at least controlled? Leave your comments below.





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Study Finds Link Between Physical Fitness And Brain Health!


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A new study adds evidence to the argument that exercise can help preserve brain health, particularly in the ageing brain.
What makes this study different than most is a wrinkle in its methodology. Unlike many studies that look for a connection between exercise and brain health, this one used a specific way of measuring physical fitness, by testing the participants’ maximum oxygen consumption during aerobic exercise (known as the V02 max test, it’s a method recognized by the American Heart Association as an objective way of analyzing cardiovascular fitness--more reliable than people just self-reporting on how fit they think they are).
The study included 81 participants, 53 of whom had been diagnosed with mild cognitive impairment (MCI)—a condition characterized by memory and reasoning problems that aren’t yet severe enough to interfere with self-care. As many as 20% of those 65 and older in the general population may have some level of MCI, according to the Alzheimer's Association. The remaining 26 healthy participants served as the control group.

All of the participants took a V02 max aerobic test on a treadmill (similar to a cardio stress test that lasts about 10 minutes). They also completed tests of memory and reasoning, and their brains were examined with a type of brain scan called diffusion tensor imaging (DTI)that reveals the health of the brain’s white matter.  Increasingly research is showing that the integrity of white matter—where billions of neurons are bundled together—is an indication of how well brain areas communicate. As white matter breaks down with age, the highways connecting parts of the brain erode.
Two results from the study point to the potential importance of exercise for the aging brain. The first was that lower levels of aerobic fitness (as measured by VO2 max) were linked with the weaker white matter in certain parts of the MCI participants’ brains. This wasn’t an exhaustive, brain-wide finding. In many ways, the brains of the MCI participants and the healthy control group were not very different, but the researchers report that differences in white matter integrity were significant in particular brain areas involved in "executive and memory function."
The second result was that the MCI participants with lower aerobic fitness and weaker white matter also performed worse on the memory and reasoning tests. Taken together, the results suggest that greater physical fitness correlates with healthier white matter, which in turn correlates with better memory and reasoning abilities even for those already suffering from a level of cognitive impairment.
"This research supports the hypothesis that improving people's fitness may improve their brain health and slow down the aging process," said lead study author Dr. Kan Ding, a neurologist from the Peter O'Donnell Jr. Brain Institute.
What these results tell us about the role exercise might play in slowing the development of Alzheimer’s is difficult to nail down. While studies like this suggest that exercising more strengthens the brain against the debilitation leading to severe dementia, definitive answers are still elusive. We don’t know, for example, the amount of exercise that makes a difference, if specific types of exercise are better than others, or whether starting exercise later in life can forestall the progression of dementia.
What we do have are solid indications that we should think of exercise and brain health in a similar way to exercise and heart health. Some of the same benefits exercises provide the heart—like improved blood flow and lower inflammation—also benefit the brain. More evidence along those lines keeps coming, further supporting the case that staying active is a better policy for brain health than the alternative.
The study was published in the Journal of Alzheimer's Disease.
You can find David DiSalvo on Twitter, FacebookGoogle Plus, and at his website,daviddisalvo.org.


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Wednesday 21 February 2018

Processed food raises cancer risk!

Your cancer risk increases with the amount of processed food—such as bread, cakes, snacks, sweets and sodas—you eat. Eating 10 per cent more of the foods every day raises the chances of developing cancer by 12 per cent, a new study claims.
'Ultra-processed foods' could be another risk for cancer along with smoking and obesity, say researchers from Sorbonne University in Paris.
They came to their verdict after tracking the health and diets of nearly 105,000 men and women with an average age of 43; 18 percent of the group was regularly eating ultra-processed foods.
During the five years of the study, there were 79 new cases of cancer every year per 10,000 people—so around 830 new cases a year in the study group—and the cases were more likely among those eating processed food. The researchers reckoned that a 10 percent increase in the amount of processed food being eaten would lead to nine extra cases of cancer per 10,000 people each year, or a 12 percent raised risk.
Processed foods are high in sugars, and in cancer-causing chemicals that are generated in the heat-treatment processes in their manufacture.
The researchers accept that in large population studies, it's hard to prove a direct-line cause, especially as other factors—such as smoking and lack of exercise—could be playing a part.
https://wddty.com/news/2018/02/processed-food-raises-cancer-risk.html?
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Why Choose Ankh Rah Moringa?



This video shows the reason why the Ankh Rah brand products stand out above the rest of Moringa brands.Why the products have received so many 5-Star Trustpilot reviews and video testimonies from satisfied customers.


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25 Best SUPERFOODS You Need To Start Eating Now



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Tuesday 20 February 2018

Uric Acid Symptoms,Causes And Treatment | How To Decrease Uric Acid






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Today's HealthNews For You Fried Foods and Cancer!






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Infant formula manufacturers misleading parents with false health claims!

Manufacturers of infant and toddler formula and drinks have been accused of misleading families into buying their "unnecessary and unsuitable" products in a damning new report.
Most make one or more health claims that are not true, and one product is described as "the number 1 brand recommended by paediatricians"—even though the paediatricians' professional body in the US, the American Academy of Pediatrics, recommends families feed their infants a "nutritious diet", and not use formula.
Researchers from New York University's College of Global Public Health say that the manufacturers' marketing practices "undermine the diets of very young children". The manufacturers have previously been accused of misleading young mothers into believing that formula was superior to breast milk. In the latest study, the researchers looked at products aimed at toddlers up to the age of three—for which manufacturers have recently increased their marketing spend—and found a similar pattern of misleading claims.
Almost all of the products that were tested by researchers were made up of powdered milk, corn syrup or other added sweeteners, vegetable oil, and contained more sodium and less protein than cow's milk.
The researchers are calling on America's food regulator, the FDA (Food and Drug Administration), to provide better guidance to parents, and regulate the claims made by manufacturers.
https://www.wddty.com/news/2018/02/infant-formula-manufacturers-misleading-parents-with-false-health-claims.html?

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Monday 19 February 2018

Kevin Hart Tries Beer Yoga, Sumo Wrestling and More Crazy Workouts!

Fitness has never been funnier!
In Kevin Hart: What the Fit, a new YouTube original series created by the comedian and fitness enthusiast, Hart takes a humorous look at getting in shape as he tries out a series of ridiculous workouts with some of his celebrity friends.
Over the course of 15 episodes, Hart will try sumo wrestling with Conan O’Brien, beer yoga with Chance the Rapper, roller fitness with Tiffany Haddish, goat yoga with Khloé Kardashian — and hilarity will definitely ensue as he takes James Corden to Muscle Beach and checks out a rodeo with Leslie Jones.
“Fitness is about to get a whole lot funnier and I can’t wait for fans to see a side of me and my friends they haven’t seen before,” Hart said in a press release for the series, which will be exclusively airing on Hart and Lionsgate’s Laugh Out Loud Network on YouTube.
“I’m always looking to switch things up,” he said. “Everybody thinks that fitness is tough and because of that some people won’t even give it a chance … I wanted to show the fun side of fitness.”
The series will begin airing on March 8 with new episodes airing twice a week on Thursdays and Fridays.
Kevin Hart/Instagram
Kevin Hart: What the Fit premieres March 8 on the Laugh Out Loud Network on YouTube.
http://people.com/bodies/kevin-hart-what-the-fit-first-look/

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Sunday 18 February 2018

Here's Why Tiger Nuts Are The Superfood You've Been Waiting For!


Great news for those who are looking for gluten-free food and non-dairy alternatives! Tiger nuts can serve as the base for flour and plant-based milk. In fact, they have been used to make the popular Spanish drink horchata de chufa for many years. Refreshing and naturally sweet, tiger nuts make for the one snack you don't have to feel guilty about eating.

https://www.msn.com/en-us/health/nutrition/heres-why-tiger-nuts-are-the-superfood-youve-been-waiting-for/ss-BBJ5zb0#image=3

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Why Hops Should Be Considered a Superfood!


Hops and crafting beer are synonymous. The flowers of the plant are rarely used for anything else above and beyond the brewing process; thus much focus of breeders, researchers, and growers has been on developing new varieties, increasing yield, and disease resistance in production primarily for the brewing industry. However, the versatility of hops runs much deeper than your average frosty mug.
Besides bitterness and aroma, hops also provide antimicrobial properties against gram-positive bacteria, helping to increase storage, stability, and sterilization of beer. Hop residues also enrich and stabilize beer foam and encourage foam lacing, which gives beer aromatic and aesthetic qualities as foam brings volatile compounds out of the beer solution to the surface for more proximate interaction with olfactory senses — all before your first sip!
Among the Suds
Hop alpha acids, beta acids, and essential oils are principally the key compounds of interest for brewers, growers, and researchers; but, within beer are trace amounts of a medicinally significant compound known as xanthohumol, the most abundant prenylated chalcone present in lupulin glands (1).
Xanthohumol was first isolated from hops in 1913 and is the only known naturally occurring methylated hop resin. Although xanthohumol is the most abundant prenylated chalcone in lupulin glands, accounting from 0.1% up to 1% of dry cone weight, it is lost in substantial amounts during the brewing process due to thermal isomerization into flavones and becoming isoxanthohumol.
Xanthohumol content in beer varies upon the beer style, recipe design, and hopping rate. More hop-forward beers such as India Pale Ales have high hop usage and therefore show a larger content of xanthohumol than pilsner or lager beers.
Secretion of xanthohumol by lupulin glands takes place in female cone bracts and in less concentration on leaves. The precursor of xanthohumol is desmethylxanthohumol and in the brewing process is converted into 8-prenylnaringenin, a highly potent phytoestrogen molecule with a wide range of potential health-related benefits. In the gastrointestinal tract, isoxanthohumol is converted by microorganisms into 8-prenylnarigenin. However, a small percentage of people contain the gut biota with the ability to do the conversion. Consequently, 8-prenylnaringenin content is dependent upon xanthohumol, isoxanthohumol, and desmethylxanthomol concentrations.
Little is known of the native biological activity of xanthohumol, but like many flavonoids, it is thought that production of the compound is to protect the hop plant and the female cones from herbivory by insects, as an oxidant against stress, and roles in plant growth and development (2).

Lab studies have shown positive results from xanthohumol as a dietary supplement. One evaluated the effect of xanthohumol on the cognitive ability of young and old mice as a possible method to mitigate age-related metabolic syndrome and memory loss (3). Young mice treated with xanthohumol showed an increase in cognitive flexibility and spatial learning but did not significantly improve in older mice, though both sets of mice showed a reduction in fatty acids of the brain.
Healthy Doses

Hops and their phytoceutical properties have long been used in traditional medicine as a treatment for anxiety, stress, and insomnia. Interest in xanthohumol has grown because of its many pharmacological properties, which include anti-cancer, chemoprevention, cardiovascular protection, anti-inflammation, antiobesity, antioxidation, antiviral, and as treatments for menopause and osteoporosis. These health benefits seem likely since xanthohumol is a chalconoid, which are compounds known for their positive health attributes. Today, hop powders, extracts, and teas are found in health and nutrition stores throughout the world promoting these benefits.
Recently, similar work has found xanthohumol was able to reduce body weight gain, insulin resistance, and lipids in the bloodstream of mice (4). One of the more important applications of xanthohumol is its use as a wide range cancer chemopreventative that inhibits the metabolic activity of procarcinogens and early-stage tumor growth (5).
Unfortunately, xanthohumol exists in such extremely small amounts in beer, that in order to achieve the positive health-related benefits a person would have to consume large quantities of beer, putting an individual’s health at risk because of the negative attributes of high alcohol consumption. However, investigations of the biosynthesis pathway of xanthohumol production in hops are being studied. These investigations highlight much of the work that still needs to be accomplished such as understanding xanthohumol content of different hop varieties, the influence of various production methods, postharvest storage, extraction, and recipe design on xanthohumol concentrations.
Source: http://www.growingproduce.com/fruits/hops-considered-superfood/

References:
(1) Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K., & Becker, T. (2014). “Humulus lupulus — a story that begs to be told. A review.” Journal of the Institute of Brewing, 120(4), 289-314.
(2) Karabin, M., Hudcova, T., Jelinek, L., & Dostalek, P. (2015). “Biotransformations and biological activities of hop flavonoids.” Biotechnology Advances, 33(6), 1063-1090.
(3) Zamzow, D. R., Elias, V., Legette, L. L., Choi, J., Stevens, J. F., & Magnusson, K. R. (2014). “Xanthohumol improved cognitive flexibility in young mice.” Behavioural Brain Research, 275, 1-10.
(4) Miranda, C. L., Elias, V. D., Hay, J. J., Choi, J., Reed, R. L., & Stevens, J. F. (2016). “Xanthohumol improves dysfunctional glucose and lipid metabolism in diet-induced obese C57BL/6J mice.” Archives of Biochemistry and Biophysics, 599, 22-30.
(5) Stevens, J. F., & Page, J. E. (2004). “Xanthohumol and related prenylflavonoids from hops and beer: to your good health!” Phytochemistry,65(10), 1317-1330.


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