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Food Heals November 14, 2008

Posted by paripl110707 in Beta-carotene, Bioflavonoids, Cardiac Surgery, Cardiovascular Disease, Heart Damage, High-fiber Foods, Leafy Vegetables, Lower Cholesterol, Organic Fruits, Triglycerides, Uncategorized, Whole Grain.
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If you’ve recently survived a heart attack or had cardiac surgery. You may feel overwhelmed with questions about recovery—especially regarding your diet.  Hope and help are on the way:  We’ve asked four hear-health experts to weigh in on your most pressing post-illness questions.  Find out what to eat, what to avoid and where to go from here.

Which foods will help heal and protect my heart?

You can enjoy plenty of delicious foods, especially fruits, vegetables, and whole grains.  Highly pigmented, organic fruits and vegetables are best.

He particularly recommends dark leafy green, carrots, beets, and berries because “the antioxidants, beta-carotene, and bioflavonoids in these foods prevent cholesterol from oxiding and causing further damage to the heart.  According to a recent study, eating five or more fruits and vegetables every day can reduce cardiovascular disease risk by up to 72 percent, with an astonishing 10 percent risk reduction for every piece of fruit eaten daily.

Add high-fiber foods to your grocery list, too.  Fiber absorbs bile, clears toxins, and can lower (bad) LDL and raise (good) HDL cholesterol.  He suggests stocking your pantry with beans and legumes, which are rich in fiver, low in fat, and cholesterol free.

Tofu and other soy foods are also cardiac friendly because soy’s isoflavones inhibit atheroscierosis (hardening of the arteries), improve vascular function, and lower cholesterol and trigycerides.  And you can still enjoy certain oils, especially olive, canola, soybeans, flaxseed and help oils, which contain beneficial fatty acids; research indicates that canola and soybean oils, in particular, helps lower cholesterol.

Pomegranate helps you lower your Blood pressure levels November 7, 2008

Posted by paripl110707 in Anti-carcinogenics, Anti-inflammatory, Antimicrobial, Beta-carotene, Bran Cereal, Fights Blood Pressure, Fights Cancer, Folic Acid, High-fiber, Iron, Potassium, Prostate Cancer.
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Good afternoon friends!  I was reading one book here and i found something to share with you.  I’m sure it will help you a lot.

Yes, we read about Pomegranate earlier in the post about 4 Natural Super Foods.. In this post, lets see how Pomegranate can help you fight from high blood pressure to cancer.

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Pomegranates protects you from High Blood Pressure and Cancer

Pomegranates are known to have high amounts of antioxidants, anti-carcinogenics, anti-inflammatory and even antimicrobial properties. Lets see how Pomegranates help us stay fit.

High Blood Pressure: Ideal Blood pressure levels are known to be 80/120. When given to patients with high blood pressure, pomegranate juice is known to have dropped systolic numbers.

Prostate and Breast Cancer: Pomegranate juice and extract is known to trigger the death of both prostate and breast cancer cells which are cancerious in nature. Try drinking 2 glasses of Pomegranate juice or have 1 full pomegranate if you are one of those who suffers from Prostate or Breast Cancer.

Four Painless Ways to Improve Your Diet November 6, 2008

Posted by paripl110707 in Beta-carotene, Bran Cereal, Folic Acid, High-fiber, Iron, Potassium.
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 Good morning friends.  We all know that if there’s an occasion we can’t control our eating habit.  We can’t resist if we saw different kinds of food.  Our appetite increases a lot.  Don’t worry I will share you what I have known about some ways to improve your diet.  It’s painless!

If your regular cold cereal isn’t high-fiber, mix it half-and-half with a BRAN CEREAL.  It will still taste good, but will provide a fiber boost of up to 7 grams (23 percent of the Daily Value, which is 25 grams for adults).

Instead of drinking 2 cups of 2-percent MILK a day, make it 1-percent (or move from 1-percent to skim) to save a total of 14,600 calories a year—enough for a 4-pound weight loss.

Pick ROMAINE LETTUCE rather than iceberg for salads and sandwiches; it has twice the potassium and folic acid, 6 times as much vitamins C, and 8 times as much beta-carotene.

Pump up IRON intake by cooking regularly in a cast-iron skillet or Dutch oven.  Long-simmering soups, stews, and sauces tend to absorb the most iron, but even scrambling an egg in a cast-iron skillet can more than double the egg’s iron content.