A comparison of sports drinks vs water is the first thing that any athlete MUST look at if they have any true and professional dream of reaching their goals.
There are good sports drinks and there are poisons. The good news is that you will, after reading this report, know for yourself without a doubt what are the good ones any completey understand any queries in relation to sports drinks vs water.
As most of us get involved in sports for the many purposes of working with a team, claiming a status, gaining recognition and respect, we just take for granted that the "Sports Drinks" marketed so well with their lovely graphic labels and "Power On, Energy Burster!" slogans are packed with all the key ingredients that we need as a sports person or professional.
The truth of the matter is that a large amount of our injuries that mystically occur, come about due to dehydration. So hydrating yourself then with these "sports drinks vs water" and in most instances we are filling our bodies with highly acidic and even of late caffeine fills "energy bursts", it is no wander that our bodies pack it up under such duress.
Well done to all those athletes that are powering through to their successes in spite of the fact they are most probably filling their bodies with some of the most acidic and in that way toxic drinks on the market. The spirit of man and his intention to win will never be underestimated.
Just for starters in our sports drinks vs water comparison, let's take a look at the acid/alkaline level of just a few of these so called sports drinks.
Distilled Water pH 7. Beer pH 4.5 Coffee pH 4.0 Red Bull pH 3.3 Full Throttle pH 2.9 Gatorade pH 2.9 Lipton Ice Tea pH 2.8 AMP Energy Drink pH 2.7 Power Aid pH 2.6
This sure is an unusual way to "boost" the energy resources of a body when our blood level function optimum at a pH level between 7.35 and 7.45. That is slighly alkaline and if our blood level is allowed to drop down to a pH of 7.2 we are facing body death. So why do these "sports drink" manufacturers beleive the high acidic drinks are beneficial for us sports athletes?
I suggest that we take a look at the "scientist" behind the recipe labs in order to take a closer look. We will either find unsporting university "educated" morons, or possibly some failed sports degree who failed on his sports scholarship and is now grudgingly making "magic potions" so that no one else is able to do what he himself failed to do.
The mind can only boggle at why marketing this type of product would occur in such a way in the name of sports drinks. More likely, "Marketing" is the button that we should take a closer look at. The concentration no doubt is on flavour, which is most easily acheived with high levels of sugar, caffeine and at a dangerously acidic level. Also, that first addictive rush we feel when our body is filled with caffeine and sugar is hard to resist when you once again grave an "energy" burst.
On top of the invested interest in having a society growing in these new diseases and increases levels and varieties of cancer, it appears that there is more to creating an "Acid Society" that meets the eye.
But there is truth. Sports drinks vs water will continue to be a war until the sports drinks manufacturers are able to put their ethics in and bring about product that are more closely matched to what nature intended for man and the functioning of his body. I high quality sports drinks should match the untimate drink of water in the following ways:
- It should be high in alkaline so as to help counter act the acid foods that are such a large part of our diet. This high alkalinity also aids the absoption of the necessary nutrients, minerals and trace elements found in good foods.
- It should have a high and correctly balanced level of the essential minerals and trace elements required for the correct structuring of our body's internal operating system. These minerals and trace elements are the vital electrolytes that we need for the electrical communication in our body to work efficiently. Electrolyte just ensure that the conductivity of our blood and nervous system are working at an optimum level.
- It should taste refreshing.
This is a simple formula to follow and many ethical manufacturers are following this line. In the following articles I will take you along this journey and once through you will be able to make the right decisions for yourself and be able to reach your sporting acheivements.
And the good news is that there are excellent sports drinks available.
your's in health
SK
Friday, January 14, 2011
Saturday, January 8, 2011
Health Benefits of Flax Seeds
Flax Offers Beneficial Omega-3s, Carotene, Lignans
The flax seed is one of nature's best health foods and should be included in the diet. Flax seeds and flax oil contain compounds that support human health.
Flax goes back to antiquity and was treasured for its healing properties. It fell out favor, however, because important nutrients it contained also contributed to faster rancidity and a shorter shelf life.
In recent times, flax has enjoyed a resurgence in popularity as the health benefits of flax seeds have become known.
Flax and Omega-3
Studies have validated the importance of omega-3 fatty acids to human health and flax is believed to be one of the best sources of omega-3.
Flax Seed Nutrition
Flax seeds contain many nutrients that impact favorably on human health. Flax seeds are rich in soluble fiber and contain high quality protein. Vitamins B-1, B-2, C and E, and minerals iron and zinc, plus smaller amounts of potassium, calcium, phosphorus, and magnesium are found in flax seeds.
Flax Seeds and Lignans
Flax is one of the richest sources of lignan. A spotlight has been focused on the cancer fighting properties of lignans—especially in relation to breast and colon cancer in humans. It is believed that lignans also have anti-viral, anti-fungal, and anti-bacterial properties.
Flax Seeds and Carotene
Flax seeds contain carotene. Carotenes are antioxidants that neutralize free radicals, which may protect humans against certain cancers.
Why is Flax so Good for You?
As if the foregoing weren’t enough, flax also offers additional benefits to the human body.
Flax Seed Health Benefits:
• Flax and Cardio-Vascular Health—Omega-3 fatty acids lower harmful LDL cholesterol levels and blood triglycerides, preventing build-up of harmful deposits in arteries, which can lead to stroke, thromboses, and heart attack. We’ve all heard about the dangers of trans fats and saturated fats. Flax offers us the good polyunsaturated fat that has a protective effect.
• Flax Oil and Immune Health—Studies have shown that flax oil can reduce respiratory infections in children and that substances in flax (lignans and ALA) can protect against inflammation, which plays a role in immune function.
• Flax Seeds and Colon Health--Flax packs a three-fold punch in relation to colon health. Flax seeds contain fiber, are a natural lubricant, and have anti-cancer properties.
• Flax and Diabetes— Flax lowers blood glucose and can stabilize blood sugar levels, thereby reducing severity of diabetes.
• Flax and Brain Health—Flax contains important fats that are precursors for brain building.
• Flax and Weight—We’ve all heard that certain fats can be good for you. Flax contains fats that are high in essential fatty acids, the beneficial fats that actually increase the body’s metabolic rate, helping to burn unhealthy fats. Through a process called thermogenesis, particular fat cells burn more fat when activated by essential fatty acids.
• Flax Seeds: Nature’s Laxative--If you have problems with elimination, soak one tablespoon of flax seeds in ½ cup of water until a soft gel forms. This natural mixture supports good bowel function.
Flax Seed--Diet
• Flax seeds make a crunchy and tasty addition to homemade bread and crackers or can be added to pancake batter.
• Grind flax seeds in a flax seed ginder and sprinkle over cereal or add to muffins.
• Add 1tbsp. ground flax seeds to fruit smoothies.
• Taking flax seed capsules is another way to reap the benefits of flax seed oil
Storing Flax
• Flax seeds can be stored in an airtight container for up to one year.
• Store unused portions of ground flax seed for up to one month in a sealed container in the fridge.
Considering the many health benefits of flax seeds, choosing to incorporate whole and ground flax seeds and flax seed oil into the diet is a good health-protective measure.
Yours in Health
SK
The flax seed is one of nature's best health foods and should be included in the diet. Flax seeds and flax oil contain compounds that support human health.
Flax goes back to antiquity and was treasured for its healing properties. It fell out favor, however, because important nutrients it contained also contributed to faster rancidity and a shorter shelf life.
In recent times, flax has enjoyed a resurgence in popularity as the health benefits of flax seeds have become known.
Flax and Omega-3
Studies have validated the importance of omega-3 fatty acids to human health and flax is believed to be one of the best sources of omega-3.
Flax Seed Nutrition
Flax seeds contain many nutrients that impact favorably on human health. Flax seeds are rich in soluble fiber and contain high quality protein. Vitamins B-1, B-2, C and E, and minerals iron and zinc, plus smaller amounts of potassium, calcium, phosphorus, and magnesium are found in flax seeds.
Flax Seeds and Lignans
Flax is one of the richest sources of lignan. A spotlight has been focused on the cancer fighting properties of lignans—especially in relation to breast and colon cancer in humans. It is believed that lignans also have anti-viral, anti-fungal, and anti-bacterial properties.
Flax Seeds and Carotene
Flax seeds contain carotene. Carotenes are antioxidants that neutralize free radicals, which may protect humans against certain cancers.
Why is Flax so Good for You?
As if the foregoing weren’t enough, flax also offers additional benefits to the human body.
Flax Seed Health Benefits:
• Flax and Cardio-Vascular Health—Omega-3 fatty acids lower harmful LDL cholesterol levels and blood triglycerides, preventing build-up of harmful deposits in arteries, which can lead to stroke, thromboses, and heart attack. We’ve all heard about the dangers of trans fats and saturated fats. Flax offers us the good polyunsaturated fat that has a protective effect.
• Flax Oil and Immune Health—Studies have shown that flax oil can reduce respiratory infections in children and that substances in flax (lignans and ALA) can protect against inflammation, which plays a role in immune function.
• Flax Seeds and Colon Health--Flax packs a three-fold punch in relation to colon health. Flax seeds contain fiber, are a natural lubricant, and have anti-cancer properties.
• Flax and Diabetes— Flax lowers blood glucose and can stabilize blood sugar levels, thereby reducing severity of diabetes.
• Flax and Brain Health—Flax contains important fats that are precursors for brain building.
• Flax and Weight—We’ve all heard that certain fats can be good for you. Flax contains fats that are high in essential fatty acids, the beneficial fats that actually increase the body’s metabolic rate, helping to burn unhealthy fats. Through a process called thermogenesis, particular fat cells burn more fat when activated by essential fatty acids.
• Flax Seeds: Nature’s Laxative--If you have problems with elimination, soak one tablespoon of flax seeds in ½ cup of water until a soft gel forms. This natural mixture supports good bowel function.
Flax Seed--Diet
• Flax seeds make a crunchy and tasty addition to homemade bread and crackers or can be added to pancake batter.
• Grind flax seeds in a flax seed ginder and sprinkle over cereal or add to muffins.
• Add 1tbsp. ground flax seeds to fruit smoothies.
• Taking flax seed capsules is another way to reap the benefits of flax seed oil
Storing Flax
• Flax seeds can be stored in an airtight container for up to one year.
• Store unused portions of ground flax seed for up to one month in a sealed container in the fridge.
Considering the many health benefits of flax seeds, choosing to incorporate whole and ground flax seeds and flax seed oil into the diet is a good health-protective measure.
Yours in Health
SK
Tuesday, January 4, 2011
For the month of January we will be discussing 'the truth about
Transformation
January 2011
Dear Friends,
I would like to wish you all a happy and safe new year; a year of good health and prosperity!
I hope you have found Transformation E-news informative and we hope to continue bringing you the latest in diet and health information in 2011.
For the month of January we will be discussing 'the truth about dairy' and some of the research findings of Dr. T.Colin Campbell.
The Dairy Deception
Today technologies change rapidly as we easily become accustomed to new innovative products and services on regular basis. Many of our customary habits however may be normal every day practice, but not necessarily natural for humans. Let’s have a quick look at dairy foods and see if we can bring some logic and science together.
"Dairy products are high in cholesterol and fat and contain no fibre, a composition that most responsible practitioners would agree is not healthy for human consumption. Mammals milk is designed to feed baby mammals. The composition of each mammals milk is specifically designed for that type of species to help it grow a multiple of its birth size in a very short period of time. Humans are the only species that consume the milk of another species. For example cow’s milk is designed to help baby cows grow from roughly 40kg at birth to around 130kg in less than two years. Humans grow from 2.7kg to 3.5kg at birth to about 45kg to 90kg over 18 years." Dr. Pam Popper PhD ND.
Why you are not still breast feeding? Despite what the dairy industry would have us believe, milk was never designed to be consumed over a lifetime. It was designed for each particular species, in its early stages of development, to promote rapid growth until nutritional requirements were met and progression to solid whole foods was made. In the case of cows, this means grass. After the age of weaning, calves (like all mammals) have no biological need for milk at all and there is never a need to drink the milk of another species. Dairy foods are calorie dense and promote weight gain. If you view the current Australian statistics on health, you will see that many adults are experiencing this type of rapid growth, we just call it, the battle of the bulge!
Legitimate research has now linked the consumption of dairy to osteoporosis (1, 2), several types of cancer (3, 4, and 5), acne, juvenile diabetes (6, 7) and even autism. Osteoporosis? Isn't that why we are told to consume dairy regularly? When humans metabolise animal protein (of any description, even milk protein) it is highly acid forming and increases total acid load to the body. Since the body wants to seek alkalinity, it draws on its calcium reserves to neutralise the acidity. Where are our body's biggest calcium stores? In your bones!
"It would be hard to think of a worse vehicle for delivering calcium to the body" Dr. Neal D. Barnard MD
Researchers are looking, not only at whether milk increases cancer risk, but how. The answer, apparently, is in the way milk affects a man's hormones. Dairy products boost the amount of insulin-like growth factor (IGF-I) in the blood. In turn, IGF-I promotes cancer cell growth (8,9). A small amount is normally in the bloodstream, but several recent studies have linked increased IGF-I levels to prostate cancer and possibly to breast cancer as well.
What about organic dairy products? Organic dairy is better from the stand point that it is free from drugs and antibiotics, however, research shows that it is the amino acid profiles that make up milk proteins that fuel cancer development. They do not change as a result of how the animals are fed or how the animal products are treated.
Dr. Campbell explains;
"The adverse effects of animal protein, as illustrated in our laboratory by the effects casein, are related to their amino acid composition, not to the effects of pasteurization, homogenization, or of the presence of hormones, pesticides, etc. Even though pasteurization and homogenization may cause slight changes in the physical characteristics of proteins, I know of no evidence where the amino acid composition is altered by these treatments.
This focus on amino acid composition of proteins is important because animal based protein will be the same regardless whether it is provided by grass-fed or feed lot fed animals. Moreover, the casein that we used in our extensive experiments was produced before hormones were introduced and before factory farming became the norm, thus it represented mostly animals that were grass-fed.
There have been many different kinds of studies for well over a half century showing that the nutritional responses of different proteins are attributed to their differing amino acid compositions that have nothing to do with pasteurization and homogenisation or contamination with with foreign chemicals. These differences in nutritional responses disappear when any limiting amino acids are restored.
In our case, for example, we found that casein was a powerful promoter of experimental cancer (in dozens of experiments over a period of more than 30 years) and that this effect was attributed to a large number of highly integrated reactions within the cell and well as within the body. Two of the more prominent of these biochemical/physiological responses result from increased production of growth hormones and an elevation in body acid load (metabolic acidosis) that impacts a number of critical enzyme activities. Wheat protein, unlike casein for example, did not stimulate cancer development but when its limiting amino acid, lysine, was restored, it acted just like casein.
There have been literally thousands of studies going back many decades showing a similar effect on body growth and other events associated with body growth--all resulting from differences in amino acid composition of different proteins. These differences have long been described by the concept of "biological value" or, perhaps, "protein efficiency ratio", which served as a starting point for my own research career that started with my doctoral dissertation program more than 50 years ago." Dr. T.Colin Campbell PhD. Author of The China Study
References:
1. Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. Am J Publ Health 1997;87:992-7.
2. Cumming RG, Klineberg RJ. Case-control study of risk factors for hip fractures in the elderly. Am J Epidemiol 1994;139:493-503.
3. Cramer DW, Greenberg ER, Titus-Ernstoff L, et al. A case-control study of galactose consumption and metabolism in relation to ovarian cancer. Cancer Epidemiol Biomarkers Prev. 2000;9:95-101.
4. Larsson SC, Bergkvist L, Wolk A. Milk and lactose intakes and ovarian cancer risk in the Swedish Mammography Cohort. Am J Clin Nutr. 2004;80:1353-7.
5. Cho E, Spiegelman D, Hunter DJ, et al. Premenopausal fat intake and risk of breast cancer. J Natl Cancer Inst 2003;95:1079-85.
6. Scott FW. Cow milk and insulin-dependent diabetes mellitus: is there a relationship? Am J Clin Nutr. 1990;51:489-91.
7. Karjalainen J, Martin JM, Knip M, et al. A bovine albumin peptide as a possible trigger of insulin-dependent diabetes mellitus. N Engl J Med. 1992;327:302-7.
8. Cohen P. Serum insulin-like growth factor-I levels and prostate cancer risk-interpreting the evidence. J Natl Cancer Inst 1998;90:876-9.
9. Heaney RP, McCarron DA, Dawson-Hughes B, et al. Dietary changes favorably affect bone remodeling in older adults. J Am Dietetic Asso 1999;99:1228-33. IGF1
Sincerely,
Sean Kirsten
Transformation
January 2011
Dear Friends,
I would like to wish you all a happy and safe new year; a year of good health and prosperity!
I hope you have found Transformation E-news informative and we hope to continue bringing you the latest in diet and health information in 2011.
For the month of January we will be discussing 'the truth about dairy' and some of the research findings of Dr. T.Colin Campbell.
The Dairy Deception
Today technologies change rapidly as we easily become accustomed to new innovative products and services on regular basis. Many of our customary habits however may be normal every day practice, but not necessarily natural for humans. Let’s have a quick look at dairy foods and see if we can bring some logic and science together.
"Dairy products are high in cholesterol and fat and contain no fibre, a composition that most responsible practitioners would agree is not healthy for human consumption. Mammals milk is designed to feed baby mammals. The composition of each mammals milk is specifically designed for that type of species to help it grow a multiple of its birth size in a very short period of time. Humans are the only species that consume the milk of another species. For example cow’s milk is designed to help baby cows grow from roughly 40kg at birth to around 130kg in less than two years. Humans grow from 2.7kg to 3.5kg at birth to about 45kg to 90kg over 18 years." Dr. Pam Popper PhD ND.
Why you are not still breast feeding? Despite what the dairy industry would have us believe, milk was never designed to be consumed over a lifetime. It was designed for each particular species, in its early stages of development, to promote rapid growth until nutritional requirements were met and progression to solid whole foods was made. In the case of cows, this means grass. After the age of weaning, calves (like all mammals) have no biological need for milk at all and there is never a need to drink the milk of another species. Dairy foods are calorie dense and promote weight gain. If you view the current Australian statistics on health, you will see that many adults are experiencing this type of rapid growth, we just call it, the battle of the bulge!
Legitimate research has now linked the consumption of dairy to osteoporosis (1, 2), several types of cancer (3, 4, and 5), acne, juvenile diabetes (6, 7) and even autism. Osteoporosis? Isn't that why we are told to consume dairy regularly? When humans metabolise animal protein (of any description, even milk protein) it is highly acid forming and increases total acid load to the body. Since the body wants to seek alkalinity, it draws on its calcium reserves to neutralise the acidity. Where are our body's biggest calcium stores? In your bones!
"It would be hard to think of a worse vehicle for delivering calcium to the body" Dr. Neal D. Barnard MD
Researchers are looking, not only at whether milk increases cancer risk, but how. The answer, apparently, is in the way milk affects a man's hormones. Dairy products boost the amount of insulin-like growth factor (IGF-I) in the blood. In turn, IGF-I promotes cancer cell growth (8,9). A small amount is normally in the bloodstream, but several recent studies have linked increased IGF-I levels to prostate cancer and possibly to breast cancer as well.
What about organic dairy products? Organic dairy is better from the stand point that it is free from drugs and antibiotics, however, research shows that it is the amino acid profiles that make up milk proteins that fuel cancer development. They do not change as a result of how the animals are fed or how the animal products are treated.
Dr. Campbell explains;
"The adverse effects of animal protein, as illustrated in our laboratory by the effects casein, are related to their amino acid composition, not to the effects of pasteurization, homogenization, or of the presence of hormones, pesticides, etc. Even though pasteurization and homogenization may cause slight changes in the physical characteristics of proteins, I know of no evidence where the amino acid composition is altered by these treatments.
This focus on amino acid composition of proteins is important because animal based protein will be the same regardless whether it is provided by grass-fed or feed lot fed animals. Moreover, the casein that we used in our extensive experiments was produced before hormones were introduced and before factory farming became the norm, thus it represented mostly animals that were grass-fed.
There have been many different kinds of studies for well over a half century showing that the nutritional responses of different proteins are attributed to their differing amino acid compositions that have nothing to do with pasteurization and homogenisation or contamination with with foreign chemicals. These differences in nutritional responses disappear when any limiting amino acids are restored.
In our case, for example, we found that casein was a powerful promoter of experimental cancer (in dozens of experiments over a period of more than 30 years) and that this effect was attributed to a large number of highly integrated reactions within the cell and well as within the body. Two of the more prominent of these biochemical/physiological responses result from increased production of growth hormones and an elevation in body acid load (metabolic acidosis) that impacts a number of critical enzyme activities. Wheat protein, unlike casein for example, did not stimulate cancer development but when its limiting amino acid, lysine, was restored, it acted just like casein.
There have been literally thousands of studies going back many decades showing a similar effect on body growth and other events associated with body growth--all resulting from differences in amino acid composition of different proteins. These differences have long been described by the concept of "biological value" or, perhaps, "protein efficiency ratio", which served as a starting point for my own research career that started with my doctoral dissertation program more than 50 years ago." Dr. T.Colin Campbell PhD. Author of The China Study
References:
1. Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. Am J Publ Health 1997;87:992-7.
2. Cumming RG, Klineberg RJ. Case-control study of risk factors for hip fractures in the elderly. Am J Epidemiol 1994;139:493-503.
3. Cramer DW, Greenberg ER, Titus-Ernstoff L, et al. A case-control study of galactose consumption and metabolism in relation to ovarian cancer. Cancer Epidemiol Biomarkers Prev. 2000;9:95-101.
4. Larsson SC, Bergkvist L, Wolk A. Milk and lactose intakes and ovarian cancer risk in the Swedish Mammography Cohort. Am J Clin Nutr. 2004;80:1353-7.
5. Cho E, Spiegelman D, Hunter DJ, et al. Premenopausal fat intake and risk of breast cancer. J Natl Cancer Inst 2003;95:1079-85.
6. Scott FW. Cow milk and insulin-dependent diabetes mellitus: is there a relationship? Am J Clin Nutr. 1990;51:489-91.
7. Karjalainen J, Martin JM, Knip M, et al. A bovine albumin peptide as a possible trigger of insulin-dependent diabetes mellitus. N Engl J Med. 1992;327:302-7.
8. Cohen P. Serum insulin-like growth factor-I levels and prostate cancer risk-interpreting the evidence. J Natl Cancer Inst 1998;90:876-9.
9. Heaney RP, McCarron DA, Dawson-Hughes B, et al. Dietary changes favorably affect bone remodeling in older adults. J Am Dietetic Asso 1999;99:1228-33. IGF1
Sincerely,
Sean Kirsten
Transformation
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