Brrrrr! It’s Cold Out There!

It is cold out there! So, what can you do to warm up and avoid the huge heating bill at the same time?! There are things you can do to keep warm besides blasting the heater or wearing wool from head to toe.

How to Stay Warm During the Cold Season

Poor circulation may be one reason why hands and feet get cold, however, it could also be caused by thyroid activity level, kidney and heart disease, anemia, hypertension, high cholesterol, smoking, and poor diet. See your doctor to be sure you do not have a medical condition. Then, try some of these ways to increase your circulation and to stay warm:

• Eat warming foods such as miso soup, red meat, whole grains, root vegetables, cayenne pepper and ginger; not ice cream or soft drinks.
• Indulge in heavier foods. Use more oils when sautéing, or dribble some ghee onto your rice or vegetables. Eat cooked rather than raw vegetables and fruit.
• Drink hot teas containing spices such as cinnamon, ginger, pepper and cardamom.
• Take hot baths, which are soothing and warm the body through and through.
• Try acupuncture, which increases circulation by stimulating nerves that relay information to the brain.
• Practice your favorite stress-reduction technique – meditation, yoga, therapy, laughter, and sex….
• Keep moving; your body generates heat as a byproduct when it moves. Get your heart rate up with brisk walks, bicycling or other forms of exercise.
• Use a rebounder or inversion machine to get the blood moving throughout your body. Much of your body heat is circulated via the blood stream, so wiggle those toes and fingers.
• Open blinds on south-facing windows during the day to let in the sun. Bask in it.
• Remember the old water bottle? Pour some boiling water into it, wrap it, and sleep with it at night to stay cozy. For extra warmth, try placing the bottle under your armpits or on the inside of your upper thighs. Your arteries are close to the surface of your skin there, and your blood can gain a little extra heat to circulate.
• Surprise, surprise – drink plenty of water to keep your machine “well-oiled.” It’s important to keep hydrated, and to use good moisturizing skin products during the cold season as well as the heat of summer.
• Mix raw, organic honey with some soothing cardamom pods into a cup of hot, boiled milk; light some lovely, natural scented candles; relax and enjoy the warmth.
• Flannel sheets and a thick down comforter make night time extra warm and inviting to snuggle into on even the coldest of nights!

If your house is just too cold, there are new space heating technologies such as convection heat and radiant heat that are worth looking into. A portable radiator-type oil heater uses a lot of power, but not nearly as much as a furnace. Tightening up the house by stopping air leaks, having insulated interior coverings on all windows, putting plastic up on the outside of windows, and putting a “jacket” on the hot water heater, all help. Close the heater vents and shut the doors to unused rooms in your home. Warning: electrical emissions from electric blankets and similar warming devices may be hazardous to your health.

Eating Red Meat Regularly ‘Dramatically Increases The Risk Of Death From Heart Disease’

March 14, 2012

Daily Mail

By Daily Mail

“Instead of just cutting out red meat, why not consider giving up meat altogether? If that’s too hard, than cut out just the red stuff. If you absolutely must eat animals, it has to be 100% organic.” –KTRN

Two rashers of bacon a day raises the odds of dying from heart disease and cancer by 20 per cent, a study has claimed.

While red meat has been blamed for health problems before, the large-scale American study is one of the first to link it to a higher risk of dying.

The data, from more than 120,000 men and women who were tracked for almost 30 years, was analysed by the Harvard School of Public Health in Boston.

Almost 24,000 people died during the course of the study, and it was estimated that between 7.6 per cent and 9.3 per cent of these could have been avoided if everyone taking part had eaten half a helping of red meat less a day.

One helping equated to 85g – roughly two slices of bacon or one sausage.

A striking association was seen between consumption of red meat and premature death.

Each daily serving of unprocessed red meat, equivalent to a helping of beef, lamb or pork about the size of a deck of cards, raised the risk of death 13per cent, while processed meat increased it by 20per cent.

When deaths were broken down into specific causes, eating any kind of red meat increased the chances of dying from heart disease by 16 per cent and of cancer by 10 per cent.

Click here for the full report.

Red, Processed Meat Linked to Higher Risk of Type 2 Diabetes

August 11th, 2011

USA Today

By: Nanci Hellmich

Eating processed meats and red meat regularly increases your risk of type 2 diabetes, a large new study shows.

Researchers at the Harvard School of Public Health analyzed dietary-intake data from more than 200,000 men and women in the Health Professionals Follow-Up Study and the Nurses’ Health Studies. The participants have been tracked for a decade or more.

The scientists also did a larger analysis, combining their data and that from other published studies to analyze the diets of 442,101 people. About 28,000 of these people developed type 2 diabetes.

The researchers adjusted for the participants’ age, weight, physical activity level, smoking, family history of diabetes and other dietary and lifestyle factors. Their findings are published today online in the American Journal of Clinical Nutrition:

•A 2-ounce serving a day of processed meat (hot dog, bacon, salami or bologna) increased the risk of diabetes by 50%.

•A 4-ounce serving a day (the size of a deck of cards) of unprocessed red meat such as hamburger, steak, pork or lamb was associated with a 20% increased risk of diabetes.

•Substituting nuts, whole grains and low-fat dairy such as yogurt for a serving a day of these types of processed or unprocessed meats lowers the risk of developing type 2 diabetes by 16% to 35%, the analysis showed.

“Many previous studies have shown the link between processed meats and diabetes, but this is one of the first (large studies) to show that unprocessed red meat is a significant risk factor,” says senior author Frank Hu, a professor of nutrition and epidemiology at the Harvard School of Public Health.

“Clearly, processed meat is much worse than unprocessed meat for raising the risk but unprocessed red meat is not benign,” he says. “This is the largest and most convincing data accumulated so far.”

Hu says the high amount of sodium and nitrites in processed meats are potential factors that increase diabetes risk.

With red meat, it may be the high amount of heme iron, he says. Although iron helps prevent anemia, many people in the Western world have iron overload, which is a risk factor for diabetes, he says. “There are probably other factors in these meats that contribute to diabetes.”

He advises reducing the consumption of these types of meats and incorporating more nuts and low-fat dairy and whole grains into meals.

Previous research has linked eating red meat and processed meat to an increased risk of heart disease and cancer, particularly colorectal cancer.

Registered dietitian Shalene McNeill, a spokeswoman for the National Cattlemen’s Beef Association, says, “These are epidemiological studies, and they can’t identify cause and effect. They are identifying associations, and what we know from gold-standard research that does look at cause and effect is that higher protein diets that include beef are very effective for helping people manage their weight and balance their blood sugars — both important factors for reducing your risk of developing diabetes.”

Diabetes afflicts more than 25 million adults and children in the USA. Most have type 2 diabetes. The long-term complications of the disease include heart attacks, blindness, kidney failure, nerve damage and amputations.

“Type 2 diabetes has a very strong genetic component, and multiple environmental factors, such as obesity, physical inactivity and poor diet, interact with genetics to increase the risk and accelerate the development of the disease,” says Vivian Fonseca, president-elect of medicine and science for the American Diabetes Association and a professor of medicine at Tulane.

“People who are eating a lot of red meat and processed meat may not be eating as much nuts, beans and fish which may be protective. People who eat more of those foods tend to have less diabetes,” Fonseca says.

Click here for the full report from USA Today

The Kevin Trudeau Show: 5-2-11

Today, Kevin opens your eyes to the propaganda machine we call the mainstream media! Plus, Law of Attraction expert and star of “The Secret”, Dr. Joe Vitale stops by the show to explain how you can have, be, or do anything and everything you desire!

Self Help:
Your Wish Is Your Command
Cleanse For Vitality
Get Rid Of Diabetes Safely

Health:
Commercially Produced Red Meat Lowers Sperm Count
Common Drugs are NOT safe
ADHD Drugs Are Useless
Statins Increase Your Risk of Cancer

Government:
Controversial YouTube Speech Goes Straight To The White House
Congress Trades Insider Information

Big Brother
The U.S. Government is Spying on You

Everything Kevin:
Become An Insider!
Support Kevin!
Kevin is on YouTube!
Sign Up For Kevin’s FREE Podcast
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Kevin’s Film Club
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Eating 5 Burgers a Week Increases Cancer Risk

March 1st, 2011

AOL News

By: Andrew Schneider

Unless there is something really different between the digestive systems of Yanks and Brits, hamburger lovers on both sides of the Atlantic are about to be told to hold down the number of beef patties they gobble down.

It has more to do with reducing your chances of getting cancer than it does with making your love handles smaller.

Under new British Department of Health guidelines that are about to be issued, the Scientific Committee on Nutrition has cautioned grown-ups not to eat more than 17.5 ounces of red meat each week. That’s a bit more than four Quarter Pounders. They warn that consumers who eat red meat in excess are at risk of developing cancer later in their lives.

AOL News checked with several government and academic diet and nutrition websites, and most reported that the average American and Canadian ate 100 to 150 hamburgers a year, which is pretty much in line with what the English are about to report. And, of course, that doesn’t include steaks, roast beef and all the other sorts of red meat and pork.

The report is going to recommend that those who eat more than 5 ounces of meat a day should cut back to about 3 ounces daily, and that includes breakfast meats.

Next week’s release is a follow-up to a draft report released 18 months ago. That research concluded that cutting the consumption of red and processed meat — and they included pork, beef, lamb and goat — could reduce the risk of colorectal cancer. Last year, England’s top medical officer told reporters that a 30 percent reduction in eating meat could save more than 18,500 lives a year, according to the BBC.

The Scientific Committee on Nutrition, a group of independent government advisers, was asked by the British health department to review and add its own recommendations to the 2009 draft.

Next week’s report will also address limits on ham, bacon, sausage and other processed meats.

What may drive devoted dieters over the edge is that earlier this month there was a lot of media attention on a meat study conducted by the British Nutrition Foundation. It reported that most adults ate “healthy amounts” of red meat and that a link to cancer was “inconclusive” at best.

The swirl of conflicting meat studies has been going on for years, with several linking eating too much meat with not only cancer but also a number of other diseases, including heart disease and diabetes. However, other research has warned that not eating enough meat can cause iron deficiency, especially in women.

Click here for the full report from AOL News

Eat Nuts to Prevent Baldness

February 25th, 2011

Daily Mail

By: Anna Dunlop

The good news for men is that ­scientists have ­discovered a cause of baldness — the failure of hair-producing cells to develop properly.

The bad news is that effective treatment could be a decade away. While your genes play a major role in hair loss, what many men don’t realise is that their everyday habits could be exacerbating the problem.

Here, Britain’s leading hair experts reveal the simple steps to help ­minimise it:

DON’T BRUSH TOO HARD

This can scratch the scalp and pull the hair out at the root, ­damaging the hair follicle.

It’s important to treat the scalp gently when shampooing, and never tug at your hair with a brush or comb, says Dr Bessam Farjo, a hair restoration surgeon from Manchester.

Dandruff, eczema or dermatitis (characterised by an itchy, flaky scalp) are linked to hair loss; they trigger ­inflammation, which has an adverse effect on hair follicles.

EAT A COOKED BREAKFAST

Hair is composed of keratin, which gives it its strength. Too ­little protein (red meat, fish, eggs, chicken) affects keratin levels; your hair will lose its strength and stop growing, says Philip Kingsley, consultant trichologist.

Breakfast is the most important meal of the day for boosting your hair follicles, he says.

AVOID PETROLEUM-BASED WAXES

There is some evidence that petroleum-based styling waxes (look for paraffin or petroleum on the label’s list of ingredients) can block hair follicles and cause them to stop growing, says London-based hairdresser Jimmy Campbell.

This is especially true if it is used heavily over a long time. Stick to water-based products.

Having an excess of male ­hormones may not sound like a bad thing, but testosterone and dihydrotestosterone (DHT) can have an adverse effect on certain parts of the hair follicle, says Philip Kingsley.

They seep down the hair shaft and cause it to become thinner, making the hairs seem further apart. Once the hair shrinks to a ­certain diameter it will stop growing completely. When men are under stress, their body ­produces more male hormones, and so tend to lose more hair.

EAT NUTS

A lack of dietary iron can also lead to hair loss. If you don’t have enough iron, your levels of ferritin drop (this is a molecule that stores iron in the body and releases it in a ­controlled way).

This in turn disrupts the normal hair growth cycle and increases hair shedding. Eating foods rich in iron, such as red meat, dark green vegetables, nuts and dried fruits, will help reduce this excess hair shedding.

DON’T COLOUR YOUR HAIR

Frequent colouring of the hair — either an all over dye or highlights — can lead to hair loss. Using significant amounts of bleach (found in nearly all hair lightening products) can strip it of its natural moisture, leading to dry, brittle hair that breaks easily, says Dr Farjo.

This tends to make hair look much thinner. Studies have also shown that dyes that contain the chemical para-phenylenediamine (PPD) can cause severe allergic reactions and dermatitis, which may lead to damage to the scalp and hair follicles.

STOP SMOKING

Recent research from the ­journal Archives of Dermatology suggest that, as well as ­causing cancer and heart disease, smoking can also make your hair fall out.

It is thought that, just as ­smoking can cause damage to peripheral blood vessels in the body, it may also damage blood supply to the hair follicle.

The free radicals produced from smoking and environmental ­factors such as pollution could also affect hair follicles, leading to hair loss.

Click here for the full report from Daily Mail

Processed Deli Meats Cause Cancer

August 4, 2010

Yahoo News

Red meat is being raked over the coals again.

Already linked with an increased risk of cardiovascular disease and certain cancers, including cancer of the pancreas, red meat was found by a team of US researchers to be a possible cause of bladder cancer, a study published in the journal Cancer said.

For those who can’t do without their bacon-cheeseburger, some good news: scientists found no associations between beef, bacon, hamburger, sausage or steak and bladder cancer.

But they did observe a “positive nonlinear association for red meat cold cuts” and bladder cancer, they said.

The culprits in the cold cuts are nitrates and nitrites which are added to meat when it is processed to preserve and enhance color and flavor.

“Nitrate and nitrite are precursors to N-nitroso compounds (NOCs), which induce tumors in many organs, including the bladder, in multiple animal species,” the study says.

For the study, scientists assessed the intake of nitrates, nitrites and other components found in red meat, in some 300,00 men and women aged 50-71 year, in eight US states, and its relation to cancer.

The study participants were followed up for up to eight years. During that time, 854 were diagnosed with cancer of the bladder.

The scientists found that people whose diets were high in nitrites from all sources, not just meats, and people who got a lot of nitrates in their diets from processed meats, like cold cuts, had a 28 to 29 percent greater chance of developing bladder cancer than those who consumed the lowest amount of either compound.

The scientists also found that people who ate the most red meat were younger, less educated, less physically active, and had lower dietary intake of fruits, vegetable, and vitamins C and E than those consuming the least red meat.

The researchers, led by Dr Amanda Cross of the National Cancer Institute, also found that the biggest carnivores among us were more likely to be non-Hispanic white, current smokers, to have a higher BMI, and to consume more beverages and total energy daily.

click here to read full article

Overcooked Meat Doubles Bladder Cancer Risk

April 20, 2010

BBC News

Eating lots of meat, especially if it is overcooked, increases the risk of bladder cancer, say experts.

Frying, grilling and barbecuing until meat is charred can form cancer-causing chemicals, research shows.

In a study, people whose diets included well-done meats were over twice as likely to develop bladder cancer than those who preferred meats rare.

The research findings, based on over 1,700, people were presented at a US cancer research conference.

The University of Texas investigators found the risk was highest for those who ate well-done red meat such as steaks, pork chops and bacon.

But even chicken and fish, when fried, significantly raised the odds of cancer.

Three major types of the cancer-causing chemicals, collectively called heterocyclic amines (HCAs), raised cancer risk by more than two-and-a-half.

And some people appear to be genetically more susceptible to this diet-linked cancer risk, the researchers found.

In the study, which took place over 12 years, the researchers analysed the DNA of all the participants to look for any differences in the way individuals metabolised the cooked meat.

Having particular genes made some people almost five times as likely to develop bladder cancer when they ate a lot of red meat.

Stacking up risks

Lead author of the study, Professor Xifeng Wu, told the American Association for Cancer Research: “This research reinforces the relationship between diet and cancer.

“These results strongly support what we suspected – people who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer.”

According to the National Cancer Institute in the US, experts have identified 17 different HCAs that “may pose human cancer risk”.

Charred meat has already been linked to pancreatic cancer.

Cancer experts said that more research was needed before we can say for sure whether or not regularly eating red meat affects bladder cancer risk, and if the way it is cooked has an impact.

Slow-cook

Dr Panagiota Mitrou, of the World Cancer Research Fund, said: “When we looked at all the evidence on meat and cancer, it did not suggest meat increases risk of bladder cancer.

“There is, though, convincing evidence that red and processed meat increase risk of bowel cancer.

“This is why we recommend that people aim to limit consumption of red meat to 500g – cooked weight – per week and to avoid eating processed meat.”

Dr Alison Ross of Cancer Research UK said: “Smoking is the most important preventable cause of bladder cancer, so giving up is the best way to cut your chances of getting the disease.”

The UK Food Standards Agency says people can reduce their risk from chemicals that may cause cancer by not allowing flames to touch food when barbecuing or grilling, and cooking at lower temperatures for a longer time.

But warns that undercooked meat can cause food poisoning.

More than 10,000 new cases of bladder cancer are diagnosed each year in the UK.

Around 5,000 people die from it every year, and almost 90% of deaths are in people over 65.

Click here for the full report.

Mediterranean-Like Diet May Lower Dementia Risk

April 13, 2010

ABC News

By: Todd Neale

A diet rich in fruits and vegetables as well as omega-3 fatty acids may not only be good for your heart — it may also reduce the risk of developing Alzheimer’s disease.

Looking at more than 2,000 dementia-free adults ages 65 and older, researchers revealed that persons who consumed a Mediterranean-type diet regularly were 38 percent less likely to develop Alzheimer’s disease over the next four years, according to Dr. Nikolaos Scarmeas of Columbia University in New York and colleagues.

The findings were published online in the journal Archives of Neurology.

The dietary pattern is characterized by eating more salad dressing, nuts, tomatoes, fish, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and lesser quantities of red meat, organ meat, butter, and high-fat dairy products.

“Our findings provide support for further exploration of food combination-based dietary behavior for the prevention of this important public health problem,” Scarmeas and colleagues wrote.

A Mediterranean-style diet has already been linked to improved cardiovascular health, and this latest study joins a growing literature linking diet and Alzheimer’s disease, according to the researchers.

Scarmeas and his colleagues reported in 2006 that the Mediterranean diet, characterized by high intakes of fruits, vegetables, and cereals and low intakes of meat and dairy products, lowered Alzheimer’s disease risk in participants in the Washington Heights-Inwood Columbia Aging Project (WHICAP).

Commenting on the study, Dr. David Knopman of the Mayo Clinic questioned whether it added much to previous analyses by Scarmeas’ group, pointing out that the current study used the same data set in the same population.

“What’s really needed are more instances of validation in independent populations,” he told MedPage Today.

In an e-mail, Dr. Samuel Gandy of Mount Sinai School of Medicine in New York said what the diet identified in this study shares with other diets linked to decreased Alzheimer’s disease risk is that it is heart healthy.

“This may explain their apparent ability to reduce the risk of Alzheimer’s, since heart disease increases the risk for Alzheimer’s disease,” he said.

“In any event, the diets do no harm and may have some benefits, hence their frequent recommendation by physicians,” he wrote, noting that proof of which foods and the appropriate quantities have effects on disease risk remain to be clarified.

In the current study, the researchers further explored dietary patterns in this cohort of Medicare beneficiaries living in northern Manhattan.

They asked 2,148 dementia-free individuals 65 and older to provide dietary information at baseline. Cognitive testing was performed about every 1.5 years.

Seven different dietary patterns emerged based on their ability to explain the variation in seven nutrients most often reported in previous studies to be related either positively or inversely to Alzheimer’s disease risk.

The nutrients were saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B12, and folate.

Through an average follow-up of nearly four years, 253 of the participants developed Alzheimer’s disease.

Only one of the dietary patterns evaluated was associated with Alzheimer’s disease risk, after adjustment for demographic factors, smoking, body mass index, caloric intake, comorbidities and genetic risk factors.

The diet, which was rich in omega-3 and omega-6 polyunsaturated fatty acids, vitamin E, and folate but poor in saturated fatty acids and vitamin B12, was similar to the Mediterranean diet.

Although the study could not prove a causal relationship, Scarmeas and his colleagues said that there are several ways the diet could protect against Alzheimer’s disease.

Folate reduces circulating homocysteine levels, vitamin E has a strong antioxidant effect, and “fatty acids may be related to dementia and cognitive function through atherosclerosis, thrombosis, or inflammation via an effect on brain development and membrane functioning or via accumulation of beta-amyloid,” they wrote.

Click here to continue reading the report.

Teenage Girls Live on Junk Food

February 11, 2010

Times Online

By Valerie Elliott

Teenage girls are eating a worse diet than they did ten years ago and putting their long-term health at risk, a national nutrition survey suggests.

Girls of secondary school age are not only living on junk food such as crisps, cakes, biscuits and fizzy drinks, but they are also smoking and drinking more than boys.

The pattern of consumption suggests that many girls are being influenced by fashion models. However, while girls aim to be slim, the study found that 37 per cent of teenage girls are overweight and 22 per cent are classified as obese. Among boys of the same age, 35 per cent are overweight but only 16 per cent are obese.

The preliminary findings of the National Diet and Nutrition Survey, released yesterday, have made such depressing reading for health chiefs that civil servants have turned to social networking sites such as Facebook and Bebo to see if 13 to 16-year-olds can be weaned on to healthy eating by their own friends.
The tactics are radical, but officials from the Food Standards Agency and Department of Health are dismayed that, despite all the healthy eating messages, only 7 per cent of girls are eating their “five a day” portions of fruit and vegetables and the average girl’s consumption is 2.8 portions.

Almost half of all girls are also failing to eat food rich in iron, such as cereals and red meat. A deficiency can lead to anaemia, which causes fatigue and lethargy and is a factor in some women failing to become pregnant.

Eleven per cent of girls aged 13 to 15 also admitted drinking alcohol every week, compared with 1 per cent of boys the same age, while 29 per cent of the young teenage girls said that they smoked cigarettes, compared with 16 per cent of boys.Dr Alison Tedstone, head of nutrition research at the agency, said: “Broadly, teenage girls don’t eat enough. Overall, they are a stand-alone group of the population whose diets are poor.”

An analysis of eating diaries found that the average teenage girl eats 54 grams of chips or fried potatoes every day while the average woman aged 19 to 65 eats just 40g. Each day the teenager also eats 14g of crisps or other salty snacks, 22g of sweets and choocolate, and 37g of cakes and biscuits.

The average older woman, however, will eat just 6g a day of crisps, 10g of sweets and chocolate, and 27g of cake and biscuits.

Researchers also found that teenage girls and boys were eating too much sugar and saturated fat. It is recommended that only 11 per cent of energy should come from food with sugars, yet secondary school age boys are consuming 16.3 per cent sugars a day and girls 15 per cent.

High levels of saturated fat which is linked to heart disease are also being eaten. The average recommended daily intake is 11 per cent, yet girls are eating 13.1 per cent a day and boys 12.7 per cent.

Dr Tedstone said she hoped that diets would improve as manufacturers reformulated products and lowered saturated fat and sugar content.

Click here for the full report

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