The Fever Lever Center

Vitamin B12 shots have been a popular treatment for patients deficient in this vitamin. Very serious harmful effects of vitamin B12 deficiency can be eliminated or inverted through vitamin B12 shots. A preference for using these shots is due to poor absorption capabilities of oral doses when taken in large quantities.

Many doctors recommend that people over 60 should have their vitamin B12 levels checked to see if a vitamin B12 shot is needed, since the stomach’s capacity for absorption of vitamin B12 requires a highly specialized process that tends to become less effective with age. A prescription of B12 shots is like an energy boost and restored vitality dose for elderly people.

Vegetarians should supplement their diet with at least 2 to 3 mcg vitamin B12 per day, and if vitamin B12 falls short of the required amount, vitamin shots are useful to attain the normal balance.

Vitamin B12 shots are recommended particularly by eastern medicine quarters for neurological disorders. They have been a proven stimulant for fatigued, run down and depressed patients. Experiments demonstrate that a continuous dosage of vitamin B12 is an effective cure for people suffering from Chronic Fatigue Syndrome (CFS). Vitamin B12 also aids spinal chord injuries.

Some doctors are of the opinion that the most effective method of B12 replacement is through shots. Although sublingual and intranasal B12 formulations are fierce competitors, the classical school vies for this tested remedy. Moreover, patients also prefer injections to oral dosing because they think that the injections make them feel better.

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Vitamin B12 is probably the best known among the B complex vitamins because many people take B12 injections as a treatment for severe pernicious anemia. People who exhibit signs of weakness may be diagnosed with a B12 deficiency and a simple regimen of introducing Vitamin B12 in some other form may greatly help reduce the symptoms. If a true deficiency exists, the person may also have constipation and no appetite, often resulting in weight loss. In more extreme cases, tingling and confusion may be a manifestation of low B12 levels.

Vitamin B12 deficiencies tend to be more common in older adults. The chronic weakness and tendency to sleep more hours than normal, though sometimes considered a normal sign of aging, may actually be attributed to a lack of sufficient B12 being absorbed and utilized by the body.

One important point to remember about B12 is that you may be getting enough of this important vitamin in your daily diet, but your body may not absorb it properly. The release of Vitamin B12 is part of the function of stomach acids. Health issues that include gastric problems may mean the B12 is not being released as it should be. The result of this situation is that you still have a B12 deficiency, even though you’re eating all the right foods.

There are a few foods that are simply rich in Vitamin B12, though those foods are likely not on the daily menu of most people. Mollusks, for example, provide more than 1,000 percent the daily recommended intake of this vitamin. Though many people don’t like liver, a single slice of beef liver will give you more than 700 percent of your body’s daily need for B12. Salmon, trout and tuna are also good sources of B12.

This is one of the most important vitamins for infants, and babies with a B12 deficiency may simply fail to develop normally. There is some question about the amount of B12 an infant needs on a daily basis. If you are concerned, talk to you pediatrician.

Many of the foods high in B12 content are meats, therefore are avoided by vegetarians. If you are a vegetarian (and especially if you are pregnant or nursing a baby), you should talk to your doctor about adding a B12 supplement to your daily routine. Since babies in the womb and nursing infants get only those vitamins their mothers have to offer, B12 could be an issue for babies if the mom is a strict vegetarian.

Bob Benson is the founder of Vitamins online. You can check out our website at www.buy-natural-health-supplements.info

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There are many nutrition supplements at your local health food
store. So many to choose from so confusing which ones are the
right ones. How many should you take? Here you will learn what
you need to take for the best health benefits. A word of warning
here although these products are convenient getting some of your
nutrition in liquid form or capsules is only recommended when
you can’t eat properly or you feel you are not getting your
proper daily nutrients. The companies that make the products
themselves mostly fund the studies of meal replacements, and the
manufactures usually test their supplements against similar
supplements not the benefits of whole foods. BORON WILL AID IN
THE DEFENSE OF PROSTATE CANCER A high level of this mineral will
help reduce the chances of getting prostate cancer by 65%. US
males have a one of the lowest boron levels compared to other
countries.

Only 3 milligrams daily help fight cancer and studies show also
improve memory and concentration.

Boron is not in stock at all health food stores. It is also
naturally found in raisins and almonds.

CALCIUM FOR STRONG BONES AND WEIGHT LOSS Many men are not
getting the daily allowance of 1,000 mg. A cup of milk has only
300 mg. It has been found that men with high calcium levels
weigh less than men with low levels of calcium.

A dosage of 1,200 mg is preferred. Make sure you have calcium
citrate it is the purist form. Take half dose in the morning and
half at night. Avoid coral calcium it has some impurities.

If you get your 3 servings of calcium daily you won’t need any
more. You could exceed your maximum daily intake 2,500 mg.

CHROMIUM HELPS FIGHT THE CAUSES OF DIABETES It is used to assist
in muscle-building, but now research has revealed that chromium
can help overweight people control insulin levels. Chromium
helps the body’s response to insulin, this makes it better to
keep the levels of blood-sugar in check.

The most effective form of this supplement is chromium
picolinate. A 35-microgram dose daily is sufficient. Check with
your doctor to see if you need to increase the dosage to 200
mcg, if you have a diabetic condition.

COENZYME Q10 FOR A SURE ENERGY SPIKE Coenzyme Q10 is produced in
the body it assists the cells by directing your body’s energy
supply. As men get older the production levels diminishes. One
way to revitalize these levels is by taking this supplement.
Current research proves coenzyme Q10 can possibly aid in the
fight against cancer, Parkinson’s disease, Huntington’s disease,
and could help prevent heart disease by thinning the blood. Q10
also can be used as an antioxidant that helps slow the aging
process by fighting free radicals.

A dose of 100mg daily is suggested. If you are taking statin
drug for cholesterol or high blood pressure you can increase the
dosage to 200mg.

CREATINE FOR THAT MUSCLE AND MEMORY SPIKE Studies from the
University of Wisconsin have shown a boost in men’s bench press
on the average of 15 lbs and also increase in the squat exercise
weight by 21 lbs just by taking over a 2-3 month period. Aussie
studies have also suggested that tests with memory and
intelligence scores increased after 6 weeks of creatine use.

A recommended dosage of 5 mg daily mixed with a whey protein
supplement to get highest possible advantage.

It is possible you won’t respond to creatine alone. You can mix
in a sugar substitute a see if this will help get a response.

FOLIC ACID TO SLASH ALZHEIMER’S DANGERS This supplement will
increase blood flow to the brain by preventing clotting of
arteries. Folic acid will also lower the levels of an amino acid
called (homocysteine) that can cause blood clots. A warning sign
of Alzheimer’s is high homocysteine levels. Sweden studies have
shown low levels of folic acid were found in Alzheimer’s
patients.

A 500 mg dose if preferred daily. This dose should decrease
homocysteine by almost 18% or more. You can get folic acid from
these foods citrus fruit, beans, and breads and cereals that are
fortified.

GLOUCOSAMINE WILL LUBRACATE THOSE JOINTS As men grow older the
cartilage in the joints decreases. You can turn back the hands
of time by using gloucosamine to repair and rebuild any harm to
the cartilage you may have received over time. Crab and lobster
shells are the main ingredients in gloucosamine. Lancet
published a 3-year research study that showed 200 people that
had joint conditions had reduced stiffness and pain by 25% by
using gloucosamine. A12 week treatment program by The British
Journal of Sports Medicine reported an 88% reduction of joint
related problems by using gloucosamine on patients. A 1,500 dose
daily is sufficient for a good response. A combination of
gloucosamine with chondroitin will bring that cartilage right
back to those early days. A study from Australia showed that
spreading a gloucosamine cream of painful joints could relieve
some pain.

OMEGA-3S YOUR HEART HEALER This supplement will aid in keeping
high blood pressure and low triglycerides in check. Omega-3
fatty acids make the blood flow better, thus lower the chances
of blood clots that could block the arteries. A high omega-3
count has shown to lower the some conditions related to heart
disease.

If you in good health a dose of 1,000 mg is fine. For those in
the high-risk heart disease group you may need 2,000-4,000 mg. A
doctor will know what dosage is best. A side effect of to much
omega-3 is a greater chance of catching a cold.

A 500 mg gelcap twice daily with meals will keep that ticker
beating too the right tune.

SELENIUM YOUR ALL OUT CANCER DEFENDER This could be the your
best choice for the fight against cancer. This nutrient has
caused most cancer cells to tear down by them selves. Some
studies have shown that selenium has lower some risk of cancers
related to the colon, lungs, and prostate.

A dose of 200 mg daily is recommended. If you’re sick taking
more possibly will reduce the length of your sickness. Some
research has shown that deceased levels of selenium have made
some virus change, making symptoms worse for the flu and for
colds.

In nature certain nuts like The Brazil nut, contain as much as
100 mcg per nut.

VITAMIN E TO BRING THE EFFECT OF AGING TO A CRAWL Said to be the
best antioxidant around today. This vitamin has been linked to
lower cases of heart disease, some eye conditions, and some
cancers. Some research has lead nutrition specialists to
recommend Vitamin E after exercise because of its ability to
lower muscle problems related to exercising. A dose of at least
400 IU is preferred daily. Most people only receive a portion of
this dose about 45 IU by way of a multivitamin. To get more
Vitamin E in your diet increase your intake of nuts and oils.

Try to get natural Vitamin E called (d-alpha tocopherol) this is
easier for the body to absorb.

If you are confused about which type of multivitamin to buy here
are some pointers. A multivitamin helps lower heart disease,
possible stroke, and reduces risks of diabetes. There are
several on the market. Look for multivitamin that has 100% of
daily allowances of the 16 core nutrients. With extra dose of
illness busters -like lutein, lycopene, and selenium. Try and
avoid extra iron this could lead a higher risk of heart
conditions.

Robert is an Author for a Man Health information website.
You can find up to date information on men’s health,fitness,and other helpful tips on men’s issues Goto his website at http://todays-man-health-advocate.com

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Nutritional vitamin fiber supplements come in a variety of types, and you will find that each of the different types offers a variety of benefits. Despite various fallacies about taking such supplements, fiber is essential to our bodies for healthy functioning, and you will find many articles and much literature that will enable you to learn more about the benefits of such supplement products. One thing to remember about nutritional vitamin fiber supplements - or any other vitamin supplements such as vitamin C - is that they should be taken as directed in order to enjoy the maximum benefit.

There are three main types of vitamin fiber supplements, and the benefits and side effects will help to determine which may best suit your needs and your circumstances. If you have any concerns or doubts about whether you should take supplements, fiber or otherwise, it is important to consult your doctor, who can offer further advice to ensure that you do not risk your health. You should also remember that you need to drink lots of water when taking fiber supplements in order to enjoy the full benefits.

Types Of Fiber Supplement - A Brief Overview

Psyllium can be taken daily and makes it easier to pass stools. This supplement can be used in the treatment of IBS, constipation, and diverticulosis. It can also help to reduce cholesterol. This form of fiber can however cause gas. Methylcellulose is another fiber that can be taken daily. Again, this can be used to treat the same conditions as Psyllium, as well as diarrhea in some cases. And like Psyllium it can cause gas. Polycarbophil can be used on a long term basis and can treat the same problems as the first two. However, this should not be taken by those that have difficulties swallowing.

Adam Minsky runs http://www.nutritional-supplement-resources.com,
where he reviews all the latest trends in vitamin and nutritional supplementation.
If you want to keep up with the very latest information on the Natural Vitamin Supplements and nutritional supplements generally then visiting this site is an absolute must!

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Dietary guidelines for adults 2 is, naturally, a follow up to article 1, and focuses on what foods constitute a good diet where article 1 focused upon why we need a good diet. My approach is that food should be fun because most health food aficionados that I know don’t seem to smile too often and therefore I don’t hold them up as good examples. Eating is a major part of life and life should be fun; if we only get one life what’s the point in being miserable? The challenge for healthy eating is to make healthy food fun to eat and reward yourself occasionally with a treat and to heck with the diet.

We need to eat fresh vegetables, fruits, whole grains, nuts, dairy products and drink plenty of water to have a perfect diet. We also have to accept that certain people have allergies. The most common allergies are dairy products and nuts. Just because you have an allergy you shouldn’t use it as an excuse not to eat a healthy diet; if you can’t eat nuts eat more fruit or vegetables to compensate. Using a little common sense will overcome all perceived obstacles. Once you have a diet based upon healthy foods you can add a few luxuries like chocolate and ice cream providing it is within your daily calorie allowance.

A healthy breakfast is cereal, or oatmeal (porridge) with fresh fruit and a glass of milk. If you are really rushed for time a fresh fruit smoothie is great. Alternatively a couple of slices of toasted whole-grain bread. Do away with common white bread it acts like glue in your intestines and creates digestive problems. If you take toast it is always sensible to eat at least one piece of fresh fruit.

If you feel like a snack mid-morning eat a few nuts, a raw carrot or a piece of fruit.

Lunch should consist of a sandwich made with whole-grain bread, a piece of fruit and some green salad leaves. - Common question: “Should I add salad dressing?” - Why not. If you like salad dressing use it or the food becomes boring but use it in moderation.

Afternoon snack - same as morning snack.

Dinner should have meat or fish; red meat is OK in reasonable servings about three times each week. It must have vegetables including peas or beans and if you can utilize fresh fruit for dessert that is even better. Berries are especially healthy and tasty.

To summarize you must eat seven servings of fruit and/or vegetables every day. This is an absolute minimum requirement for a healthy body. Frozen is fine if you are unsure of the freshness of vegetables or fruit because it is snap frozen when fresh and retains the nutrients. Older fruit and vegetables lose nutrient value.

There is much to play with in this diet and the challenge is to make it fun when mixed with some of your favorites.

This article is copyright © David McCarthy 2006 and may only be reproduced in its entirety with no additions or deletions.

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Everything we eat, breathe and otherwise absorb is processed by the liver. By purifying and transforming our food into substances fueling our body, the liver is dependant on what we feed ourselves. In the face of liver disease, where liver function is impaired, proper nutrition takes on increasing importance. A balanced diet containing sufficient calories and an appropriate ratio of carbohydrates, proteins and fats can assist a damaged or struggling liver to regenerate new, healthy liver cells.The common liver disease, cirrhosis, refers to the replacement of damaged liver cells by fibrous scar tissue. Fibrous scar tissue inhibits the liver from performing its many varied, critical functions. Individuals with cirrhosis typically experience weight loss, which is associated with either a decreased intake of food, or a decreased ability to process food.

Protein and the Liver

Protein in our diet comes from foods such as meat, fish, eggs, cheese, nuts and dairy. Proteins typically provide the building blocks for the body to repair damaged tissue. However, in the case of a severely damaged liver, ingested proteins may not be properly processed, leaving excessive toxic waste circulating in the body. With any type of liver disease, it is paramount to work closely with a healthcare physician to design a customized nutritional plan.

According to the American Liver Foundation, adults with cirrhosis require a balanced diet rich in protein, allowing liver cells to regenerate. However, too much protein can have the opposite effect. According to Melissa Palmer, MD, author of Dr. Melissa Palmer’s Guide to Hepatitis and Liver Disease, “If too much protein is consumed and not enough carbohydrates, the liver will be forced to use protein as an energy source. This is an unwise and inefficient use of protein, as protein will be diverted from its primary job of building cells and tissues. Furthermore, this will put undo stress on the liver, as it is more taxing for the liver to convert protein into energy than it is to convert carbohydrates into energy.” The Atkins diet is a popular weight-loss plan encouraging consumption of very high amounts of protein and very low amounts of carbohydrates. Critics of the Atkins diet emphasize the danger that a diet centered on protein can have on the body. High protein intake can change the pH of the blood, making it very acidic. When the blood is too acidic, the body goes into a state of ketosis, a life-threatening metabolic condition that can seriously damage the liver. Because of the possible repercussions, a knowledgeable physician must determine the amount of protein consumed by someone with impaired liver function. Whether concerned with helping the liver regenerate healthy cells, or preventing the dangerous condition of ketosis, those with liver disease should not leave their protein consumption to chance.

Carbohydrates and the Liver

Carbohydrates come from starch and sugar and are found in food such as bread, potatoes, rice, pasta, cereals, fruit and sweets.The body breaks down carbohydrates into glucose, and stores it in the liver as glycogen. Glycogen is essential for a steady supply of energy, as it is released between meals when blood sugar levels drop. Therefore, glycogen is the link connecting the liver with blood sugar regulation.According to Palmer, “People with liver disease should strive for a diet consisting of approximately 60 to 70 percent carbohydrates, with complex carbohydrates predominating. For such people, a well-balanced diet will include at least 400 grams of carbohydrates.” Most experts agree that for optimal nutritional value, carbohydrates should be the main source of calories for individuals with liver disease.

Fats and the Liver

Fats in our diet come from many sources including butter, lard, cream, cooking oils, cheese, animal fats and many prepared foods.According to Palmer, “Ideally, a person should aim for something in the neighborhood of 10 to 20 percent. People who are overweight should aim for 10 percent. While it is important to eat as little fat as possible, eating a small amount of the more healthy fats does have some benefit … essential fatty acids, perform (as the name suggests) a variety of duties that are essential to the proper functioning of the body.”Some people with liver disease have problems digesting and absorbing fat. Individuals with this issue likely need to decrease their fat intake and will be instructed by their physician to consume a certain type of fat more easily absorbed by the body.

Conclusion

Although liver disease is so prevalent in today’s society, most people are unaware of how influential food can be to our liver’s health. While most authorities agree that carbohydrates should be the most predominant part of a liver supportive diet, balanced amounts of protein and fat are also crucial. Choosing the right balance of foods with your physician will take your specific metabolism needs and liver health status into consideration. When individuals with liver disease follow their advised nutritional program, the support offered to their liver is unmatched by any modern medical intervention.

References:

Ganong, William F., MD, Review of Medical Physiology, Prentice Hall, 1991.
Palmer, Melissa, MD, Dr. Melissa Palmer’s Guide to Hepatitis and Liver Disease, Penguin Putnam, 2004.
http://www.liverfoundation.org/, Diet and Your Liver, American Liver Foundation, 2003.
http://www.newsday.com/, Weighing the risks of Atkins diet, Delthia Ricks, 3/18/06.
http://www.nlm.nih.gov/, Diet - liver disease, Medline Plus, 9/22/05.

This article was prepared for LiverSupport.com. Visit us to learn more about liver health, natural liver remedies and the benefits of milk thistle.

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It has become clearer and clearer that diets high in saturated fat and trans fats are associated with health problems. I have written about many different research studies that link diets high in these types of fats with heart disease and stroke. Recently, however, a very well designed study shows a clear connection between Alzheimer’s Disease and an increased intake of saturated and trans fat.

Certainly in the last few years it has become easier for consumers to know exactly what to do about their diets. Back when I started eating healthy and changing my style of cooking, all fats were bad. We now know that there is more to it than this simple statement, and this research on Alzheimer’s is a good example of how the type of fat is the important factor in eating for good health.

Let me be clear that eating a lower fat diet is good for you, first and foremost, because this means eating fewer calories. I have written a number of times about how important a lower calorie diet can be in living longer and living better. Reducing fat is one of the easiest steps to making such changes in your life.

That said, you can also make substantial changes in your risk of disease by eating less saturated fat and working to eliminate trans fats. Saturated fats are found in animal fats and eating lean meats can help you control your intake. Often it is saturated vegetable fats that have been created through hydrogenation that are a major source of saturated fat in many people’s diets. Hydrogenation also creates a high percentage of trans fats which is the other culprit in so many diseases.

Martha Morris and her colleagues (Arch Neurol 2003; 60:194-200) studied 815 senior citizens to evaluate the role diet might play in Alzheimer’s Disease. They found a clear correlation between diets high in saturated fat and trans fats and the risk of Alzheimer’s Disease. The results showed almost double the risk of Alzheimer’s dementia in those eating the most of these types of fats. They looked at other factors to see if these might change the results, and there was no difference based on cholesterol intake or the use of Vitamin E, Vitamin C or beta carotene. Interestingly, total fat didn’t matternor did whether the saturated fat was of animal origin.

Eating more fats from vegetable sources was protective against people in the study having Alzheimer’s, as was eating a higher proportion of polyunsaturated to saturated fats. Eating more polyunsaturated fats also appeared to blunt the risks of eating a higher percentage of trans fats.

Over the course of the last few years the picture has become clearer and clearer about how important your diet is to your health. Heart disease, stroke, Alzheimer’s, some types of cancers and diabetes are all associated with consumption of a diet high in calories, saturated fats and trans fats.

This does not mean that you can’t have fat. You have to. We know that fat is an essential part of a healthy diet. It’s also part of eating great food. Red meat is OK once a week or so. You will find that I use unsalted butter in many recipes but in measured, sparing amounts to add a buttery flavor. You will find richer cheeses alongside lower fat ones. And you will find a lot of great monounsaturated oils like olive and grapeseed oil.

You can eat well, eat healthy, lose weight and live better by making simple choices and changes in your recipes and ingredients.

A practicing, board-certified Internist in northern Virginia, Tim’s love of food preparation began as a teenager working in the restaurant business. Starting as a dishwasher, by age twenty-two he opened his own restaurant: a small country-French café. After three years as chef-owner, Dr. Harlan decided to return to school. He’d originally intended to pursue a degree in hotel and restaurant management, but events led him toward medicine and the decision to become a physician. In medical school, Dr. Harlan wrote _It’s Heartly Fare_, a book best characterized as a food manual for patients with cardiovascular disease. His latest book, _Hand on Heart_, is a healthy cookbook.

Dr. Gourmet has been an on-air consultant to the TV Food Network show “Cooking Thin” as well as a host on the DIY network show, “AskDIY”. In 2002 “The Dr. Gourmet Show” won an Emmy award.

Dr. Gourmet is a natural outgrowth of Dr. Harlan’s interest in good food and good health: “Eating well and eating healthy are the same thing,” he says.

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You can spot a juicer a mile off at the supermarket or greengrocer. Apart from the huge number of carrots and apples they are loading into their trolley, they also have that slightly smug, see-how-healthy-I-am look about them. Or is that just me?! Actually, I don’t buy a lot of carrots and apples any more, because (other than my indiscretion with a packet of shortbread this week) I’ve radically reduced the amount of sugar I take in. My juice of choice is a vegetable one, a green one - but more about that later, first let’s ask…

Why is juicing so good?

In my article Enzymes and Raw Food, I explained why eating enzyme-rich food is so important. If you are buying cartons (or bottles) of juice, even many of those labelled ‘freshly squeezed’ you are almost certainly missing out on the enzymes. Why? Because they are likely to be pasteurised. There are different methods of pasteurisation, but all of them involve heating to temperatures a lot greater than 118F - which is the point at which enzymes are killed.

Fresh juices, on the other hand, are packed with enzymes, vitamins, minerals etc. and they taste a zillion times yummier too. Plus if you invest in a good juicing book, you can select your ingredients based on your immediate health needs too. I recommend Superjuice: Juicing for Healing and Health by Michael van Straten.

Do I need a juicer to juice?

Wel, yes and no. There are so many juicers on the market and the prices vary radically. I always recommend that you start with a mid-priced model that is easy to clean. This is important. If cleaning it is a right old pain, you will be put off using it which is no good at all.

The US market is probably quite different, but for UK readers, I use the Breville AWT JE3 which retails at just under a £100. It’s by no means the best juicer on the market, but it is very good for the price and a doddle to clean. Plus the new model features two speeds, one for hard produce and one for soft fruits.

There is also the Magimix Le Duo which I understand to be better than the Breville AWT and is the same price.

If you are reluctant to invest in a juicer at the moment but you already have a blender, you could just stick to smoothies. Or for around £5, you could buy yourself a nylon sprout/nutmilk bag and simply strain the juice from the pulp to create your healthy drink. Make sure you chop up the produce and add some bottled water too.

What should I juice?

If you have acid reflux/heartburn problems, candidiasis, thrush, diabetes, IBS or an IBD, then you should avoid going overboard with fruit and sweet veg juices eg. carrots. (Actually this strategy will benefit anyone with any health issue!)

The irony is that the sweet juices may be the ones you are most drawn to, but sugar feeds microforms (like yeasts, fungus, molds, bacteria and viruses) which thank us by excreting acidic, toxins into our blood stream when they ‘digest’ the food we give them!

Your best bet is to stick to green juices which aklalise the body. I really struggled with this to start with as the flavour is a bit of an acquired taste but then I discovered lemons! My favourite juice now is…

Claire’s Green Goddess
100g of curly kale
2-3 sticks of celery
4-5 inches of cucumber
5-6 Green beans
A quarter of an unwaxed lemon (with peel)

The lemon really does do something special to the flavour. For those who are concerned about the acidity of lemon, here’s an interesting thing; lemon is only acid outside the body. Once it goes in, it alkalises. Same is true of white grapefruit and lime. But not oranges or ruby grapefruit whose higher sugar content makes them more acid inside the body.

If you have a sweet tooth and the lemon isn’t working for you, you could try adding an apple instead, but aim to reduce the quantity over time.

Should I peel?

Obviously, you will want to peel some fruits and veg, eg. a pineapple. But using organic produce means you need only give the produce a good scrub rather than peeling it which is recommended for non-organic produce.

And one final tip…

If you want to add ginger to a juice and your juicer tends to spit the chunk of ginger out without really juicing it, put it through your garlic press and stir in to the finished juice! Happy juicing.

……………………………………………………………………………………………………………………..
Claire Raikes is a Wellbeing Coach, Speaker and Writer who ‘cured’ herself of a chronic, disabling and potentially life-threatening bowel condition without the use of steroids, surgery or any other traditional medical intervention. She now shares her passion for natural and vibrant health through coaching, speaking and writing about the importance and power of a truly healthy diet.

She publishes a free weekly eZine, In Essence and is compiling an eBook of Healthy Fast Food with 25% of the proceeds going to The Cancer Project, a charity set up by the Physicians Committee for Responsible Medicine (PCRM) and nutritionists to educate the public on the benefits of a healthy diet for cancer prevention and survival. If you have a recipe you would like to submit, visit http://www.LiveInEssence.com for further details. To book Claire to speak at your event, email her at Claire@LiveInEssence.com.

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Let’s take an honest look at some of the osteoporosis studies and statistics and how osteoporosis affects health and fitness.

Americans, along with people in Great Britain, Finland, and Sweden, consume more calcium in the form of dairy products and calcium tablets than any other country in the world. These are the very countries that also have the most osteoporosis in the world.

You can’t help but wonder why.

Over half the people in the United States over 60-years-old get osteoporosis that leads to fractures and often premature death. 50% of bone loss in women occurs prior to menopause. One out of four, that’s 25%, of all women get spinal fractures which are very painful, debilitating, and often lead to premature death.

Maybe we are doing something wrong!

In 1985, the National Dairy Council decided to prove once and for all that drinking milk was good for the bones. It had been claiming it for decades, but it wanted to now prove it.

So, the dairy industry sponsored a study which was published in the American Journal of Clinical Nutrition. In this study, postmenopausal women were divided into two groups. One group drank three 8 ounces of skim milk every day giving them a grand total of 1400mg of calcium. The other group drank no milk.

The conclusion was most fascinating, and not at all what the National Dairy Council expected. The women who drank the 3 glasses of milk a day ended up having 2x as much bone loss as those women who drank no milk.

But have you heard or read about this study in the media? Of course not. Quite the contrary, our minds are constantly filled by the non-stop chatter by the dairy industry. “Got milk?”

To my knowledge, the National Dairy Council has not conducted another study like this one.

However, in Harvard’s large nurses’ study conducted on 75,000 women, similar results were found. The women who ate more calcium through dairy products had substantially more fractures than those women who drank less milk. Did you hear of these results in the news or from your doctor? My guess is no.

The secret to preventing osteoporosis is not drinking milk or taking calcium tablets. The secret to the prevention of osteoporosis is the same secret that prevents so many other common conditions and diseases that are epidemic in the United States and other modern cultures, namely: cancer, heart disease, strokes, high blood pressure, diabetes, digestive disorders, and many others.

And what do you think that secret is?

You may know the answereating a plant-based diet and daily exercise.

“You mean that plant foods provide enough calcium for strong bones and teeth?”

Absolutely and find out the straight skinny in Part 4 of “Are You Missing Something? Like the Inside of Your Bones?”

Dr. Leslie Van Romer is a health motivational speaker, writer, and a life style coach. Visit http://www.DrLeslieVanRomer.com for more inspiration.

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Vitamin C, also called ascorbic acid, maintains the
ligaments, tendons, and other supportive tissue. It is found
in fruits and in potatoes. Because it’s an antioxidant it
helps regulate your blood cells, keeping blood cells from
becoming deformed from the toxics in the air, which in some
cases can cause cancer.

The best function of vitamin C is the formation of collagen,
a protein substance that keeps the cell together. Vitamin C
enhances the absorption of iron. It is needed for buoyant
health, vitality and endurance. It keeps your skin clear,
with a fresh complexion and healthy gums and teeth. It is
very important for the functions of all glands and organs.
This vitamin maintains the bones and proper functioning of
the adrenal and thyroid glands. It promotes healing and
protects against all forms of stress - physical and mental.

So what happens if you don’t take enough vitamin c? If you
become deficiency of vitamin C you will have soft gums, skin
haemorrhages, capillary weakness, deterioration in collagen,
anaemia, and slow healing of sores and wounds. You will see
yourself aging faster, thyroid insufficiency, and your
resistance to all infections will be very low. Its
deficiency enhances the toxic effect of drugs and
environmental poisons. Mild deficiencies of vitamin C may
appear in the form of lassitude, fatigue, anorexia, muscular
pain, and greater susceptibility to infection. Long
deficiency may cause scurvy, which is very dangerous.

Scurvy is a disease that results from insufficient intake of
vitamin C. This can leads to formation of livid spots on the
skin, soft spongy gums and bleeding from mucous membranes. A
quote from Enchanted learning.com, “Many sailors on long
trips got scurvy, which at first debilitates and then kills
the victim. When the cause of scurvy was determined to be a
dietary deficiency, limes and other foods high in vitamin C
were brought on long sea journeys, putting an end to the
problem of scurvy. Bringing limes aboard is why sailors used
to be called “limeys.”

You can find vitamin c in fruits and vegetables. But most
food fall short or loose their source when it is cooked. To
get the full benefits you will have to eat fresh fruit and
vegetables. Taking vitamin c supplements is also another
great way, taking a supplement can help you get the require
amount you need everyday.

Steven Parker a specialist in health & nutrition. Steve Parker is also a partner of http://www.nutritionmountain.com.

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