Archive for February, 2008

Go Nuts

Posted: February 26, 2008 in Health
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Four favorite varieties are packed with healthy reasons to get crackin’.

Nuts add flavor and crunch to any meal and they’re chock-full of vitamins, minerals and healthy unsaturated fats. Need more reasons to love nuts? Read on, then break out that holiday nutcracker and get crackin’.




A June 2006 study in the Journal of Agricultural and Food Chemistry showed an ounce of almonds provides as many flavonoids—compounds that fight free radicals and reduce inflammation—as a 1⁄2-cup serving of broccoli or a cup of green tea.

In 24 almonds (1 oz.): 160 calories; 14 g fat (1 g sat, 9 g mono); 3 g fiber; vitamin E (35% daily value); magnesium (20% dv).





Walnuts contain alpha-linolenic acid (ALA), an omega-3 fat linked with reduced risk of heart disease, improved glucose control and, most recently, stronger bones. In a study of 23 overweight people published earlier this year in Nutrition Journal, increasing intake of ALA via walnuts and flaxseed oil decreased the rate of bone breakdown.

In 14 walnut halves (1 oz.): 190 calories; 18 g fat (1.5 g sat, 2.5 g mono); 2 g fiber; manganese (50% dv); copper (20% dv).




Last year in Nutrition Research, researchers from Loma Linda University reported that pecans contribute significant amounts of gamma-tocopherol, the major form of vitamin E in U.S. diets. Pecans also provide notable amounts of zinc, a mineral most often found in animal-based foods.In 20 pecan halves (1 oz.): 200 calories; 20 g fat (2 g sat, 12 g mono); 3 g fiber; manganese (60% dv); copper (15% dv); vitamin E (6% dv).



Research presented earlier this year at an Experimental Biology conference suggests that lutein, an antioxidant in pistachios, helps protect “bad” LDL cholesterol from oxidization by free radicals. Oxidized LDL contributes to the development of plaque in arteries.

In 49 pistachios (1 oz.): 160 calories; 13 g fat (1.5 g sat, 7 g mono); 3 g fiber; copper & vitamin B6 (20% dv); manganese (18% dv); phosphorus & thiamin (15% dv).

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Have a nice weekend

Posted: February 22, 2008 in For fun myspace graphic comments

Herbs for Anemia

Posted: February 10, 2008 in Health

Herbs for Anemia

 Anemia   herbs.jpg 

Anemia is a medical condition in which the blood has a deficiency of red blood cells or of the hemoglobin these cells need to carry oxygen. Nutritionists feel that blood nourishing herbs aid in the absorption of iron as well as providing other benefits to the blood. And with lower doses of iron, the unpleasant side effects can be avoided. 

One of the most widely recommended herbs for anemia is yellow dock root. Yellow dock is a common roadside weed. Yellow Dock’s high iron content makes it beneficial for treating anemia and pregnant women. The properties of this herb are alterative, depurative, laxative, purgative, cholagogue, and astringent. The primary chemical constituents of Yellow Dock Root include anthraquinone glycosides, tannins, resins, oxalates, and iron. It also contains varying amounts of phosphorus, vitamins A and C, and calcium. It helps to free up iron stored in the liver, thus making it more available to the rest of the body

Another herb useful in the treatment of anemia is stinging nettle, also called nettle leaf. Even though this herb contains a stinging irritant to skin, it can be cooked and eaten like spinach. It grows in moist shady places. It can be obtained as the bulk dried herb, tincture, or capsule form at health food stores. While a few sources suggest nettle shouldn’t be used in pregnancy, many midwives use it with their patients and get good results. It is often combined with red raspberry leaf and oat straw herb, and used as a tea. The addition of anise seed seems to improve results.

Dandelion and burdock root are often used in combinations of herbs to treat anemia. These plants are widespread and easy to identify, and could be used in cases where medical help is not available. They may work by increasing the body’s ability to absorb iron from food.

Alfalfa is a plant that is very nourishing when taken in tablet form. It is often included in combinations of herbs designed to build up the blood. Alfalfa tablet doses are usually large, like 18 per day. It is more like a food than a medicine.

Gentian ( Gentiana lutea) is often used in Europe to treat anemia by stimulating the digestive system to more easily absorb iron and other nutrients. Add 1 tsp. powdered dried rhizome to 3 cups of water. Take 1 tbs. about a half hour before eating.

Spirulina, or blue-green algae, may treat both microcytic and macrocytic anemias. Dose is 1 heaping tsp. per day.


Warning: Consult a qualified physician before you start any treatment involving iron supplements.


when your hair becomes too dry!

Posted: February 9, 2008 in beauty

When Your Hair Becomes Too Dry

When Your Hair Becomes Too Dry  w6w_w6w_20050504074408340079bd1.jpg

Dry hair is defined as hair whose scales have been damaged and valuable moisture lost in the cuticle.  It happens mostly in dry climate.  Rough hair indicates the cuticle has lost its natural water content.
When your hair becomes dry:

• Choose a cut which does not demand much hot drying and setting.

• Learn how to dry your hair properly to minimize moisture loss.

• Let your hair dry naturally whenever possible.

• Use a conditioner regularly.

• Use deep conditioners once a week.

• Take special care of color treated, bleached, and permed hair.

• Avoid direct sunlight and wind.

• Use an intensive conditioner, comb hair with a wide-toothed comb, wrap it with a special foil, and take a hot bath.  You can also wrap a warm towel around your head.  The warm temperature will open cuticle scales.  Rinse thoroughly.

• The quick-dry method – wait until your hair is no longer dripping wet but damp (75% dry), then blow dry, strand by strand, to avoid over drying.

• To smooth out any tangles, apply a small amount of smoothing cream to dry hair, and massage it in down strokes.


Women who have high blood pressure are up to three times more likely to develop
type 2 diabetes than women with low blood pressure. That finding comes from a
10-year follow up of 38,172 women who did not have diabetes or heart disease
during the initial 1993 study. The women were divided into four groups
representing various blood pressure levels. A total of 1,672 women from the
established high blood pressure group developed type 2 diabetes. Researchers
 from Harvard Medical School then adjusted for various factors such as age,
ethnicity and lifestyle and found that women with high blood pressure
had three times the risk of developing diabetes then women with optimal
blood pressure. Women with increasing blood pressure or who
had progressed to hypertension during the study also had an increased
risk of developing type 2 diabetes compared to those with stable or decreasing
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