Shocking Facts About Fat Loss | Turbulence Training

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Truth About Hypnosis

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There is Something About Garlic


Garlic, known to scientific types as Allium sativum, is a member of the lily family and of the genus Allium which also includes onions and leeks. When a clove of garlic is crushed or chewed, the odorless compound alliin releases the sulfer it contains and becomes allicin which gives garlic its distinguishing odor.

There is nothing like the smell of Garlic wafting out of the kitchen, grabbing you by the nostrils, and causing your belly to grumble in anticipation. Whether you are roasting a bulb in the oven, frying some up in some oil, or just chopping it up raw, there is just something about this odoriferous herb that whets the appetite. The thing about garlic is, not only is it a versatile culinary herb, it is also an important healing herb that has been valued throughout the ages for its ability to fight of infection and disease.

It was used by the ancient Egyptians, and the Romans held it in high esteem. During the Second World War, it was used as a disinfectant and as a way to protect soldiers from gangrene. In the 50’s in was utilized by the esteemed Physician Albert Schweitzer to treat dysentery, typhus and cholera in his clinic in Africa.

Now, modern research has pointed to the importance of this herb in the modern scourge of cancer and heart disease. Research have also shown that garlic, being rich in phytonutrients, can help replace many of the essential nutrients that are now missing from our modern diets. Aged garlic supplements are a great thing to incorporate into your own personal diet helping keep your cholesterol low, reduce your risk of cancer and keep your immune system in tip top shape.

The allicin, which gives garlic its unique smell is the compound that is thought o give Garlic most of its purported healing properties. Allicin helps to break down other compounds including sulfides anf ajoene and it thought to encourage healing, as well as fight infection and diseases.

Garlic in your blood

While research has been conflicting at times, most studies tend to agree that there is a link between Garlic and the decrease of bad cholesterol and the increase of good cholesterol. There is also strong evidence that indicates that garlic can reduce the buildup of plaque (fatty deposits) that can clog blood vessels and arteries.

One study of 152 patients that published in the journal Atherosclerosis, showed that after taking garlic powder supplements for four years, patients showed a slowdown of plaque growth by 5 to 18 percent Some plaque deposits even shrunk in some of the patients. Other studies have shown that garlic helps protect the heart through its powerful antioxidant effects. Garlic helps keep LDL cholesterol from oxidizing, which in turn helps prevent plaque from growing. Garlic has also been shown to keep blood from clumping and clotting, which helps protect against clogged blood vessels.

Garlic stops infections

Garlic is a potent fighter of the food borne bacteria: Salmonella, E. Coli, Staphylocccus and Listeria. It has also lethal to Helicobacterpylori, which is the bacteria responsible for ulcers. Unlike most of today’s antibiotics, bacteria does not seem to be able to develop a resistance to garlic.

Garlic’s phytochemicals are also effective against colds, flu and even herpes viruses. Women can also use this amazing herb to control the growth of Candida albicans, which is the fungus responsible for yeast infections. Garlic can also kill off the parasites, Giardia and Entamoeba which cause diarrhea.

Garlic and Cancer

Research has proven that phytochemicals present in garlic help stop the growth of several different kinds of cancer cells including cancer of the colon, breast, and gastrointestinal system. This stinking rose, is also rich in in the cancer fighting mineral selenium as well as sulfer which helps the body detoxify and rid itself of carcinogenic chemicals. Garlic super antioxidant power also helps control the production of free radicals, which play a major role in the formation of cancer.

Garlic and aging

In a study done one mice which were bred to age rapidly, it was found that garlic helped these mice retain their ability to learn and remember better than the those who were not fed garlic.

Everyone can benefit from the addition of Garlic to their daily diets whether it is consumed cook, fresh, powered or in capsule form. Garlic extracts are available at most drugstores and aged garlic extracts the contain at least 0.6% allium, are highly recommended.


Source by Yulia Berry

The Truth About High Protein Foods


High protein seems to be the battle cry of almost anybody that goes to the gym regularly. This is especially true whenever they are trying to pack on as much muscle as possible. They get this protein in almost any type of food that they possibly can, including tuna, chicken, beef and other types of meat. They gorge themselves on protein until their body is unable to assimilate any more. Are they really doing any good for themselves?

There’s no denying the fact that many people who eat high protein foods such as this are able to put muscle onto their body. The body needs this type of food, or one that is similar to it in order to make up the basic building blocks of the muscle that they are trying to obtain. In an effort to do this, they may also go with artificial types of protein supplements, powders that are purchased at the store and mixed in large quantities. Some of these protein jars are so large that they are beginning to resemble a small barrel, and there is something about that that seems unhealthy to me.

In order for you to truly understand what goes on inside of the body, you need to understand one basic truth. The body is unable to assimilate protein directly and before it is utilized in the muscles, any protein that you put into your body needs to be broken down into enzymes and amino acids. Much of the protein that people tend to eat, either in the form of supplements or in various types of meat is nothing but dead protein. Unfortunately, it gives them some of what they need but it is lacking in many other ways.

That is why it may be necessary for you to look beyond the possibility of eating high protein food and instead, giving your body the basic building blocks that it needs. This is done through eating raw vegetables, particularly green, leafy vegetables. What many people fail to realize is the fact that some types of lettuce, such as romaine lettuce has more protein than meat. At the same time, it is living protein and it also contains many of the amino acids in enzymes that the body needs in order to grow.

Although this may take a little bit of time to get used to, the simple fact of the matter is that it is not necessary to eat all those high protein, dead forms of food. Rather, you want to feed yourself on healthy food that will give your muscles exactly what they needs in order to grow. It is like cutting out the middleman, and people are experiencing massive growth as a result of doing so. If you are able to effectively incorporate more greens into your diet, while at the same time maintaining your workout level, you will begin to see differences in your muscles as well. Then the next time that somebody asks you where you get your protein, you can simply smile at them and tell them to go eat a salad.


Source by Guido Nussbaum

Sports Nutrition – What About Supplements


Supplements are something that many people wonder about. Are they good for you? Will they enhance my performance? Are they fair to take?

There are many various types of supplements on the market. The goal of any supplement is to supplement your diet. This means it will provide for your diet what you may not already have.

In that, it goes without saying that natural is always going to be better for you. That means that it is a much better option for you to insure that you have a high quality of natural foods in your diet rather than having a bag full of vitamins and minerals that you have to take.

Do I Take Them Or Not? Only you can truly answer if supplements are in fact right for you and your needs. There is no easy to way to answer this question but we can break it down to help you to understand both points of view.

As an athlete, your body will demand more nutrients including vitamins and minerals of all sorts. It needs this as well as additional calories to keep up with your demand.

It is not simplistic to handle this need though. The best way to get the things you need to balance your diet is to get it from natural, whole foods. To do this, you need to really concentrate on what you need, what is included in what you eat and then insure it is all balanced for optimum nutrition.

That is not an easy task to do, though. Not only do you need to increase the levels of calories that you consume, but you also need to consider the various minerals and vitamins your body needs to make that happen.

Not sure what we mean?

· Niacin

· Iron

· Riboflavin

· Thiamin

That’s just to name the most essential.

In most cases, if you can eat a well balanced diet full of vegetables and variety, you can achieve these needs while doing it.

But, if you can not commit to this level of dedication, then providing yourself with a solid supplement can be helpful. Yet, you still have to pay attention to what you are taking.

When purchasing vitamins, you need to make sure that they are the highest of quality and that they are easily absorbed into your body. They should be purchased form a health food store or someplace that is designed for optimum health products.

Beware! Some vitamins can be dangerous if you take too much of them. This can do the exact opposite of what you are trying to accomplish. If this is something you are not sure about, seeking out the help of a dietician, your pharmacist or even your doctor.

Vitamins are powerful things and they need to be kept regulated for your own safety.

Another reason to speak with your doctor is to insure you are not deficient in any of your vitamins as well. This will help you to balance yourself naturally and therefore find the best success overall.

Oh, before you go, it may be useful to check out the latest in health supplements’ discoveries about cell-to-cell communication taking place in our body – some 700 trillions of them! It’s about ESSENTIAL Sugars our body need – call Glyconutrients.


Source by Paul S

The Good And Bad About Soy


Soy has been promoted as a health food for many decades. Due to its high protein content, soy is also very popular among vegans and vegetarians. So is soy really a health food? Are all soy products the same? What is the latest research regarding soy and disease?

Soy is cheap to grow and cheap to process, so it is truly a food manufacturer’s dream. The industry has marketed soy as an ancient health food. They claim that Asian cultures have eaten soy for thousands of years and associate their longevity and health with the consumption of soy. But if you examine the diets of Asian cultures closely, you will discover that:

  • first, they only use soy as a condiment and do not eat it as a main item or in large quantities,
  • second, they eat fermented soy which is remarkably different from the unfermented soy that Americans typically eat, such as the following:

Examples of Unfermented Soy Foods

soy milk

soy ice cream

soy cheese

soy yogurt

soy protein isolate in energy bars and protein powders

textured vegetable protein (TVP)

edamame (green soybeans)

soy hot dog or sausage



soy nuts

soy flour

soybean oil

soy chips

soy nut butter

soy lecithin

In traditional Asian diets, people eat soy which has been fermented, that means the soy food has been cultured with beneficial bacteria, yeast, or mold. This type of soy is entirely different from the unfermented, processed soy products (like the ones listed above) that are sold in American grocery stores.

Why Unfermented Soy Is Not Recommended

Humans do not have a history of eating much unfermented soy. It was not until the last fifty years that we have introduced a variety of processed, unfermented soy foods.

If you are getting more than 35 grams of soy protein each day from unfermented soy, you should be aware of the following anti-nutrients that are present in this type of soy and their potential effects on your health.

Phytic acid that impairs mineral absorption. Plant seeds, such as nuts, edible seeds, beans/legumes, and grains contain phytic acid. Soy is particularly high in phytic acid, which impairs the absorption of iron, zinc, manganese, magnesium, and calcium. Mineral deficiencies caused by phytic acid are rarely a concern among meat-eaters because their diets are more diverse. However, vegans and vegetarians who consume a lot of high phytic acid foods at every meal can be at increased risk of developing mineral deficiencies overtime.

Oxalates that have been linked to kidney stones. Calcium oxalate stones are the most common type of kidney stones. Oxalate is a natural substance found in many foods but highest in spinach, wheat bran, nuts, beer, coffee, soybeans, and chocolate. Oxalate cannot be metabolized by the body and is excreted through urine. When there is too much oxalate and too little urine, the oxalate can bind to calcium in the urine and form crystals that stick together into a solid mass (kidney stone). To prevent calcium oxalate stones:

  • Drink enough fluids like water.
  • Reduce sodium in the diet as salt causes more calcium to be excreted in the urine.
  • Eat high calcium foods with oxalate-rich foods (e.g. spinach salad with cheese) so that the oxalate can bind with calcium in the stomach and intestines rather than in the kidneys.
  • Cut down on the oxalate-rich foods.

Goitrogens that suppress the thyroid gland. Goitrogens may prevent the thyroid from getting the necessary amount of iodine and disrupt the normal production of thyroid hormones. Raw vegetables from the cruciferous family (e.g. broccoli, kale, cabbage) and soy contain goitrogens. An overconsumption of soy may eventually lead to an underactive thyroid creating symptoms like weight gain, mood swings, feeling cold, fatigue, insomnia, and an inability to concentrate and remember details. To overcome this problem, make sure your iodine intake (eg. seaweed, seafood, dairy) is adequate when consuming soy.

Trypsin inhibitors that interfere with digestion. Trypsin is a digestive enzyme needed to properly digest protein. Trypsin inhibitors are a plant’s defense mechanism. By having this harmful component, wild animals learn that any food with trypsin inhibitors is a food to avoid. Soybeans are rich in trypsin inhibitors, hence, taking in too much soy may lead to gastric distress like bloating and gas in some individuals.

Lectins that clump red blood cells. Plants produce damaging proteins called lectins as self-defense against hungry animals. Soy contains a specific class of lectins called hemagglutinin that promotes clotting in the blood and impairs blood flow. Hemagglutinins can also tear holes in the gut lining, allowing bacteria to get into the bloodstream and causing autoimmune and allergic problems for people who are sensitive to lectins..

Why Fermented Soy Is Better

Fermented soy is much healthier than unfermented soy. The lengthy fermentation process reduces some of its anti-nutrients, resulting in a form of soy that is:

  • rich in probiotics or healthy bacteria that is extremely important for gut health and the immune system,
  • lower in phytic acid that prevents the absorption of minerals,
  • easier to digest and less likely to cause gastric distress,
  • lower in lectins (hemagglutinins) that promote clumping of red blood cells, and
  • high in the MK-7 form of vitamin K2, an important nutrient for supporting bone and heart health. (Unfermented soy does not contain vitamin K2.)

Top 4 Fermented Soy Foods

Natto. Fermented soybeans that are sticky and gooey with a strong, distinctive taste. A popular breakfast side dish in traditional Japanese cuisine.

Tempeh. Originated from Indonesia, it is a fermented soybean cake with a firm texture and an earthy flavor.

Miso. Fermented soybean paste with a salty, buttery texture. It is commonly used to make miso soup in Japanese cooking.

Soy sauce. Originated from China, it is a liquid condiment made from fermented soybeans and roasted grain (wheat). Tamari is soy sauce made without the grain, hence, it is gluten-free.

Considerations When Eating Fermented Soy

Quantity may be the key. Asian cultures do not eat a huge amount of soy. They generally use fermented soy foods as a condiment rather than as a main item. The average intake of soy protein in Asian populations is about 10-20 grams per day. This is in stark contrast to how much unfermented soy Americans consume.

The following shows the soy protein content of some common unfermented soy products. Are you eating multiple servings of these everyday?

Unfermented Soy Foods_____Serving Size_____Protein (grams)

Soy protein isolate____________1 oz_____________25

Soy nuts, roasted_____________1/2 cup___________22

Soy burger__________________1 patty___________14

Tofu, firm___________________4 oz_____________14

Edamame, boiled_____________1/2 cup__________12

Soy milk____________________8 oz______________8

Soy nut butter________________2 Tbsp.___________8

Soy cheese__________________1 oz______________6

Soy yogurt__________________4 oz______________4

Furthermore, unfermented soy is a hidden component of the American diet. Research estimates that soy is present in 70% of all supermarket products and widely used in fast food chains.

  • Soy is used to bulk up and bind many processed foods so that food firms can put a higher protein value on them.
  • The husk of the soybean is used for fiber in breads, cereals, and snacks.
  • The big one is soybean oil which is the most consumed vegetable oil in the world. It is used in frying oils, salad dressings, and many processed foods.
  • Last but not least, 70% of the soybeans grown in the U.S. are used for animal feed, with poultry being the highest livestock sector consuming soybeans, followed by hogs, dairy, beef, and aquaculture. These soy-fed animals are then eaten by us.

Soy is largely genetically modified. 94% of the soy planted in the U.S. is “Roundup Ready”, which means it is genetically bioengineered to survive heavy application of Monsanto’s toxic Roundup herbicide. In March 2019, a San Francisco federal jury unanimously agreed that Roundup caused a man’s non-Hodgkins lymphoma. The verdict is the second in the U.S. to find a connection between the herbicide’s key ingredient glyphosate and cancer. Therefore, even if you are eating fermented soy, make sure it is organically grown.

Soy is one of the top eight allergens. They are cow’s milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean. These foods account for about 90% of all food allergies. If you have a soy allergy or sensitivity, watch out for “hidden” soy as it is often used in many processed food products.

Research On Soy And Disease

Soy is unique in that it contains a high concentration of isoflavones or plant estrogens (called genistein and daidzein) that are structurally similar to human estrogen but with weaker effects. They can bind to estrogen receptors in numerous tissues, including those associated with reproduction, as well as bone, liver, heart, and brain. In human tissues, isoflavones can have totally opposite effects – they can either mimic estrogen or block


Soy is a controversial food that has been widely studied for its estrogenic as well as anti-estrogenic effects on the body. Proponents claim that soy can tame hot flashes, prevent osteoporosis, and protect against hormonal cancers. Opponents worry that it may actually increase the risk of cancer, cause thyroid problems, and other health issues.

Up to now, there is yet concrete conclusions about soy, but it is probably due to the wide variation in how the studies have been designed – the types of soy used (fermented vs. unfermented), quantity consumed, and duration of exposure (since childhood vs. adulthood). That said, Asian populations have eaten a traditional diet of fermented soy for thousands of years and have reported a neutral to beneficial effect on many health conditions.

Average Isoflavone Intake in Asia is 25-50 mg/day.

Fermented Soy Foods_______Serving Size____Isoflavone content (mg)

Natto______________________1 oz_____________23

Tempeh, cooked_____________3 oz_____________30

Miso______________________1 oz_____________12

Soy sauce__________________1 Tsbp.___________0.02

Breast Cancer

Excessive estrogen stimulates the growth and multiplication of breast cancer cells. So it was once thought that soy foods increase the risk of breast cancer because soy contains isoflavones that may mimic our estrogen.

However, it has also been suggested that the lower risk of breast cancer in Asian countries compared to Europe, North America, and Australia/New Zealand is attributed to a lifelong intake of traditional soy foods. So who is right?

So far studies have not provided a clear-cut answer. Some have shown a slight benefit while others show no association. Nonetheless, no research has demonstrated that soy causes breast cancer, even in women who have had the cancer before. In fact, it appears that soy may have a mild estrogen-blocking action in breast tissues, resulting in a slight reduction of breast cancer risk and recurrence of breast cancer.

In addition, the protective effect seems to be more pronounced for women who start eating soy early in life. Women from Asian countries generally start consuming fermented soy foods found in traditional Asian diets at an early age. Fermented soy contains healthy bacteria that can convert isoflavone daidzein to equol. Equol is believed to block potentially negative effects of estrogen. Studies found that 50-60% of adults in Asia possess the equol-producing gut bacteria compared to only 25-30% of adults in Western countries. This may also explain why women from Asia who eat fermented soy seem to derive more benefits than Western women who generally consume unfermented, processed soy.

Menopausal Symptoms

In theory, the potential estrogenic effects of soy isoflavones could help to tame hot flashes and night sweats that accompany menopause by giving an estrogen-like boost during a time of dwindling estrogen levels. Hence, soy has been a popular alternative treatment though it is not clearly supported by research which shows conflicting results. Nonetheless, in Asian countries where fermented soy is eaten daily, women do report lower rates of menopausal symptoms (10-20%) compared to women in the U.S. (70-80%).

Memory and Cognitive Function

Menopause has been linked with mood changes and memory impairment. Low levels of estrogen in women can reduce the number of estrogen receptors in the brain that are necessary for cognitive functions like memory and learning. The soy isoflavone daidzein has been hypothesized to reduce cognitive decline. Unfortunately, trials have yielded contradictory results with some showing benefits and others no benefit.

Endometrial (Uterine) Cancer

It is thought that the development of endometrial cancer could be related to prolonged exposure to unopposed estrogen, i.e., estrogen not counterbalanced with the hormone progesterone. Excess estrogen relative to progesterone may result in endometrial thickening and ultimately, endometrial cancer. A number of studies have examined whether high intakes of soy with anti-estrogenic activity in uterine tissue could be associated with a lower risk of endometrial cancer. The results are inconclusive.


The decline in estrogen production that accompanies menopause places middle-aged women at risk of osteoporosis (loss of bone mineral density). As estrogen receptors are present in bone, whether the estrogenic properties of soy might play any role in preserving bone health and preventing bone loss has been proposed. To date, the results of observational and intervention studies examining the potential protection of soy against osteoporosis have been inconsistent.

Prostate Cancer

The incidence of prostate cancer is highest in Western countries and lowest in Asian countries, where fermented soy foods are a regular part of the daily diet. Soy isoflavones, specifically genistein and daidzein, are found to collect in prostate tissue and may act as weak estrogens and exert a protective effect against the development of prostate cancer.

Interestingly, observational studies have found an increased risk of prostate cancer in Chinese and Japanese men who move to Western countries and adopt a Western diet, but not in those who continue eating the traditional diet.

Heart Health

Based on a number of studies that showed eating substantial quantities of soy protein daily reduced harmful LDL cholesterol, in 1999, the Food and Drug Administration (FDA) allowed food companies to claim products that are low in saturated fat and cholesterol and contain soy protein “may reduce the risk of heart disease”. The FDA also suggested that eating 25 grams of soy protein per day may lead to reductions of total and LDL cholesterol levels.

However, since then subsequent scientific findings have not presented sufficient evidence to show a clear connection between soy protein and reduction of heart disease risk. In October 2017, after reviewing additional research, the FDA proposed to revoke the heart health claim regarding soy. At present, the agency has yet made a final decision.

Conclusion On Soy

  • Always avoid unfermented, processed soy due to the presence of anti-nutrients.
  • Eat traditional fermented soy foods but always buy organically grown soy. The fermentation process reduces the anti-nutrients, introduces probiotics to the soy, and makes it more digestive-friendly.
  • It seems that eating a traditional Asian diet that includes small amounts of fermented soy foods on a regular basis has resulted in lower breast and prostate cancer rates in Asia. Women in menopause also report less symptoms than those in the Western countries.
  • Studies show that it is safe for breast cancer survivors to consume a small to moderate amount of soy.
  • Research findings on the benefits of soy regarding memory and cognitive function, endometrial cancer, osteoporosis, and heart disease are inconclusive.
  • Although scientific studies have failed to provide concrete evidence that soy can help prevent various diseases, this may be due to the wide variation in how soy is studied – types of soy used, quantity consumed, and duration of exposure.


Source by Carol Chuang

Accent Quiz – What Are the Facts About MSG?


John Erb, a research assistant at the University of Waterloo in Ontario, made a disturbing discovery while reviewing scientific journals for a book that he was writing on the health risks posed by various food additives. In hundreds of studies around the world, scientists were creating obese rats and mice for diet or diabetes studies by injecting them with MSG.

MSG is a food ‘seasoning’ marketed under the name of Accent, commonly used as a flavor enhancer in a various food preparations, particularly in restaurants and by food processors. MSG was the substance of choice for these scientists as it triples the amount of insulin the pancreas creates, causing the rodents in question to become obese.

MSG is commonly added to most frozen or processed food, including soups, chips, gravy, salad dressings and even Starbuck’s Coffee! Products that don’t actually list MSG on the label, substitute “Hydrolyzed Vegetable Protein,” which is just another name for MSG.

Restaurant chefs commonly use MSG or a form of MSG, which is one of the reasons why restaurant food frequently tastes so much better than what we cook at home. According to John Erb, MSG is added to food for the effect it has on the human body.

Not only is MSG scientifically proven to cause obesity, but it is also linked to ADHD, migraines, autism and even Alzheimer’s. Furthermore, MSG is an addictive substance. No wonder it is so hard to give up processed refined and canned food.

Our taste buds become so addicted to the flavor of these foods, feeling satisfied with real food, like fruits and vegetables, becomes a challenge. Since its introduction into the American food supply fifty years ago, MSG has been added in increasingly larger doses to pre-packaged meals, soups, snacks and fast foods that we eat everyday.

Now you know why “Betcha can’t eat just one” so often proves true. MSG manufacturers even admit that the substance addicts people to their products, as it makes people choose their product over others. Instead of feeling satisfied by eating a handful of chips, for example, you’re left craving more. So don’t feel guilty if you have trouble sticking to your weight loss program – MSG/feeling satisfied is an oxymoron.

Several months ago, John Erb took his discovery to one of the highest level government health officials in Canada, who said that although he was aware of the damaging effects of MSG, he was not going to disclose his knowledge to the public. Big media won’t say much either — but remember who their advertisers are.

Should this information ‘go public’ fallout within the fast food industry could be huge. Food producers and restaurants have been knowingly addicting us to their products for years, and now we are paying the price. Children should not be cursed with obesity because of an addictive substance that is rampant in our food supply.

Google “MSG obese,” and, through Pubmed, you can read a few of the 115 studies on the subject. When you become convinced, spread the word to everyone you know. With your help we can start to put an end to this poisoning. It took nearly 20 years for the world to wake up to the dangers of trans-fats; perhaps, now that you’re prepared to take the ‘Accent Quiz,’ we can eliminate MSG in a more timely manner.


Source by Tina Marian

Truth About Lipoma by James Reynolds

Product Name: Truth About Lipoma by James Reynolds


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Continue reading “Truth About Lipoma by James Reynolds”

Find Out About Ferrets – By Small Animal Expert Colin Patterson

Product Name: Find Out About Ferrets – By Small Animal Expert Colin Patterson


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Continue reading “Find Out About Ferrets – By Small Animal Expert Colin Patterson”

Myths and Facts About Sugar


Food has been associated with a lot of misinformation due to misconceptions handed over from generations, or hearsay which we end up making a part of our psychological belief system. Many Indians believe that eating curds/yoghurt or even lemon juice gives them a cold and so on. These preconceived notions end up having a placebo effect and the person actually ends up with a cold – the power of thinking and strength of our mind is evident from the same. Let me address some common food facts and myths about sugar with the belief that the trend of false beliefs do not continue.

Myth – Sugar makes you fat

Fact – Weight gain will occur when you eat more calories than you burn. Whether the calories come from eating high fat foods, high sugar containing foods or even eating healthy foods in excess of 500 calories of your requirement daily will make you gain weight. Technically, being fat means 20% above your ideal body weight for Indians and 25% above your ideal weight for Americans. There is no evidence that eating excessive sugar or simple carbs will stimulate appetite or lead to easier weight gain.

Myth – Sugar increases hyperactivity in growing children

Fact – Though parents link high sugar consumption (sweets, chocolates, cakes, ice creams) to hyperactive children who are difficult to manage, scientific evidence does not support this thought pattern.

Myth – Sugar causes tooth cavities

Fact – Yes, eating sweets and high sugar foods tend to promote dental cavities and tooth decay. Regular brushing of teeth should be encouraged after meals to prevent food from remaining stuck to teeth for long.

Myth – Honey, jaggery and brown sugar are recommended for diabetics instead of white sugar

Fact – No, honey, jaggery, brown sugar and white sugar contribute the same blood glucose response. All these should be avoided by diabetic persons. Diabetics can use sweeteners occasionally.


Source by Pallavi Pinge