Posts Tagged ‘health

Well! Wont we just love it if they even served it for free?

Soups are good for health people!



Vodka is a drink with magical powers. For centuries vodka was used as therapeutic and curative substance. Vodka strengthens the weak and tired. A shot of vodka can return life force faster than food. Vodka is antiseptic, diuretic, antitoxin and sedative substance. It helped many solders of many wars as sedative in surgeries. Medicinal tinctures for many different diseases were sold in apothecaries, and diluted alcohol is widely used as disinfectant.

Vodka used externally by rubbing onto patient’s body, chest, legs or upper back, and can reduces high fever. Many people who live past 100 year milestone, have a habit to drink 30-50 grams of vodka or cognac every day. It helps prevent atherosclerosis and improve blood circulation. Sometimes a little vodka can help to fall asleep easily. In the winter people may consume alcohol to stay warm.

It is very important not to drink if you have medical conditions or use medications. NEVER drink when pregnant or nursing, before work, important day activity, or when operating heavy machinery!


Have Fun- Team Menublob

Behold all you food lovers!! coz now on you won’t have to starve yourself to lose weight. Check out this article for some tips on how to control your metabolism, and lose the right amount of weight in a short period of time, the healthy way.



  1. Instead of the traditional 3 meals a day, eat 5 to 6 smaller meals a day.
  2. Avoid chocolate, cake, brownies, potato chips, ice cream, or any junk food.
  3. Never starve yourself. It shuts down your metabolism, makes you feel woozy, tired, and makes you hungrier. It also can affect your teeth, causing them to be sticky and full of plaque.
  4. Eat plenty of fruits and vegetables, especially if you feel like snacking or for dessert.
  5. Aim to eat ‘good carbs’ (which have a low glycemic index) such as brown rice, oats, whole wheat bread and whole wheat pasta. Try not to have carbs after 5pm as any unused carbs will likely be stored as fat overnight, negating your morning bike session.
  6. Don’t forget about exercising! When trying to lose weight, some people can get so wrapped up in cutting calories and portion sizes that they forget about the importance of exercise. If it’s hard to start an exercise routine, use Monday as the day to recommit. Take part in a Monday Mile, enrol in a fitness class, or make a schedule to exercise for the week. Healthy Monday is a national non-profit public health campaign that encourages people to use Monday as the day for all things healthy.
  7. Consider using “High Intensity Interval Training”
  8. Maintain a steady intake of protein – aim for a minimum of ‘your body weight in pounds’ (in grams) of protein – if you would like to build a bit of muscle, double that, and begin some weight training – this will supercharge your metabolism and greatly increase your body’s fat-burning ability.
  9. Go on the exercise bike for 20 minutes and on the treadmill for a half hour daily. Morning is the best time, because it burns your calories, but does it after breakfast.
  10. Alternatively, go on the bike immediately after waking up, as you have had no food in your system all night, and therefore the first place your body will get energy from is the fat stores (not the muscles because you are using them) – bear in mind that after the bike, wait about 20 mins and eat a solid breakfast so your body knows you are not starving (this will be detrimental to the cause).
  11. Wake up at a normal hour like 7:00, or 8:00 or 9:00 if you are pushing it. Go to bed before midnight–your body needs at least 8 hours of sleep to function the right way.
  12. Eat breakfast each morning. Eating something in the morning gets your metabolism going and prevents you from binge eating later in the day.
  13. Drink plenty of water, and cut down on carbonated beverages, particularly those with a lot of sugar. Try to not drink any soda.


  • Try not to eat at fast food restaurants, as their food is full of fat and calories. Subway does have some healthy options. However, if you do choose fast-food, stick to the healthier end of the menu (Most places are adding a variety of salad and fruit options to their menus!)
  • If you think you’re going to have a hard time staying on your diet, ask a friend to go on it with you for support.
  • Get your whole family involved, because if the family doesn’t change their eating, you will have difficult times avoiding those sweets and etc
  • You burn calories before you burn fat. So it is better to have a higher calorie snack then a high fat snack
  • A lot of junk food comes in reduced fat by whatever percent, or low fat, low calorie, or smaller portions. Try to only eat 2 items of “healthier” junk food a week such as crispy minnies and low fat cookies.
  • Remember that 1 pound of fat is 3500 calories. However, one ice cream cone and 2 tbsps of peanut butter is 500 calories.
  • Keep the veggies near the front of the fridge. That way, when you open the fridge, you see the veggies first.
  • Don’t drink any beverage that has plenty of sugar in it. Always drink water, it’s good for you.
  • Try not to eat after 8:00. If you get hungry, snack on fruits or vegetables.
  • Remember not to eat anything right before bed because whatever food you eat stores in your body as fat.


  • If you change everything immediately, you are going to crave things and over eat. Do this in a slow process.
  • Don’t try to drop weight quickly. Your body resists quick weight loss and tries to retain its stored fat. Trick your body into losing the weight by doing it gradually.


Eating tart cherries could significantly boost antioxidant activity in the body, according to a new study. Researchers at University of Michigan found that healthy adults who ate a cup and a half of frozen cherries had increased levels of antioxidants, specifically five different anthocyanins – the natural antioxidants that give cherries their red colour.

They randomly assigned 12 healthy adults, aged 18 to 25 years, to eat either one and a half cups or three cups of frozen tart cherries. The researchers analyzed participants’ blood and urine at regular intervals after they ate the cherries and found increased antioxidant activity for up to 12 hours after eating cherries.

“This study documents for the first time that the antioxidants in tart cherries do make it into the human bloodstream and is coupled with increased antioxidant activity that could have a positive impact,” said Sara L. Warber, MD, Co-Director of University of Michigan Integrative Medicine and principal investigator of the study.

“And, while more research is needed, what’s really great is that a reasonable amount of cherries could potentially deliver benefits, like reducing risk factors for heart disease and inflammation,” Warber added. Previous animal studies have linked cherries and cherry compounds to important benefits, including helping to lower risk factors for heart disease and impacting inflammation.

Warber’s colleagues at the University of Michigan have earlier shown in animals that cherry-enriched diets can lower blood cholesterol levels and reduce triglycerides, an unhealthy type of blood fat. Other benefits of cherries found in animal studies include a 14 per cent lower body weight and less “belly fat,” the type linked with increased heart disease risk and type 2 diabetes.

“It’s encouraging when research like ours finds that great-tasting fruit can lead to real-life benefits, continuing to underscore the importance of whole foods in the diet,” said Warber. The study was reported at the 2009 Experimental Biology meeting in New Orleans.

The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.

Comparison of smoke point and balance of fats in some commonly used oils:











Rice Bran Oil

























Grape seed






Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.


Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.


Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.


Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.


Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.


Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.

Comparison of natural antioxidants in edible oils








Rice Bran Oil















Sunflower Oil





Soybean Oil





Palm Oil





* ppm. stands for parts per million

Source : AHA- American Health Association

Among their many nutrition benefits, olives contain important amounts of carotenoids. Carotenoids are naturally occurring, fat-soluble pigments that give many whole, natural foods their distinct yellow and orange colors. The best-studied and most famous of the carotenoids is beta-carotene, but hundreds of carotenoids have been identified by scientists and many are also important to our health. Some of the other well-researched carotenoids include alpha-carotene, lycopene, lutein, zeaxanthin, beta-cryptoxanthin, and canthaxanthin. Lutein and zeaxanthin are especially plentiful in olives with 3.5 ounces of canned ripe olives containing over 500 micrograms of these carotenoids.

Beta-carotene is also plentiful in olives, with this same amount containing between 225-250 micrograms. Because carotenoids are fat-soluble, they are able to be carried along in olive oils when those oils are being extracted from the olives. However, methods of extraction, temperatures used during extraction, and sequence of extraction can all make significant differences in the final carotenoid content of the oil. It can be difficult to predict the exact amount of carotenoids in olive oil due to these processing differences. However, extra virgin olive oil (EVOO) is better able to maintain the original carotenoid content of the olives than other extractions since EVOO is derived from the very first pressing of the olives. This carotenonid benefit is one of the reasons we recommend extra virgin olive oil (EVOO) as your olive oil of choice.

In addition to providing you with its own carotenoids, olive oil may be able to help you absorb carotenoids from other foods. Researchers at Iowa State University looked at carotenoid absorption from salads dressed with fat-free dressings and compared it to carotenoid absorption from the same salads dressed instead with full-fat dressings. Salads are not only popular in a wide range of diets but are also high up on our recommended list at the World’s Healthiest Foods. Many of the World’s Healthiest Foods-including tomatoes, carrots, romaine lettuce, and baby spinach-make great salad components and are also great sources of beta-carotene. In their research, the Iowa State scientists used canola oil in their full-fat dressing, and they discovered that beta-carotene from the salad ingredients listed above was better absorbed when a full-fat (versus non-fat) salad dressing was included. While we are not opposed to the use of canola oil in salad dressings or other recipes, we think it makes more sense to use extra virgin olive oil in this situation. That extra virgin olive oil will give you the same enhanced beta-carotene absorption since it will provide the additional fat needed to boost absorption. But at the same time, it will provide you with carotenoids of its own! In addition, it will give you several other key phytonutrients (like phenolic antioxidants) and, of course, a great-tasting dressing!

Eat healthy Live Kingsize – Team Menublob


  • Artajo LS, Romero MP, Morello JR, et al. Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index. J Agric Food Chem 2006 Aug 9;54(16):6079-88. 2006.
  • Bogani P, Galli C, Villa M, et al. Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. 2007 Jan;190(1):181-6. 2007.
  • Fielding JM, Sinclair AJ, DiGregorio G, et al. Relationship between colour and aroma of olive oil and nutritional content. Asia Pac J Clin Nutr 2003;12 Suppl:S36. 2003.
  • Galvano F, La Fauci L, Graziani G, et al. Phenolic compounds and antioxidant activity of italian extra virgin olive oil monti iblei. J Med Food 2007 Dec;10(4):650-6. 2007.
  • Luaces P, Sanz C, Perez AG. Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis. J Agric Food Chem 2007 Jul 25;55(15):6309-13. 2007.
  • Samaniego Sanchez C, Troncoso Gonzalez AM, Garcia-Parrilla MC, et al. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal Chim Acta 2007 Jun 12;593(1):103-7. 2007.
  • Sanz C, Luaces P, Perez AG. Processing of Olive Fruit for Enhancement of Carotenoid Level in Virgin Olive Oil. 2007. SHS Acta Horticulturae 744: 377-380. International Symposium on Human Health Effects of Fruits and Vegetables. 2007.
  • Schaffer S, Podstawa M, Visioli F, et al. Hydroxytyrosol-rich olive mill wastewater extract protects brain cells in vitro and ex vivo. J Agric Food Chem 2007 Jun 27;55(13):5043-9. 2007.
  • Vissers MN, Zock PL, Katan MB. Bioavailability and antioxidant effects of olive oil phenols in humans: a review. Eur J Clin Nutr 2004 Jun;58(6):955-65. 2004.


Go ahead: That cup of joe won’t hurt you, the latest research says. It might even help you.


Coffee drinkers, rejoice! The heavenly brew, once deemed harmful to health, is turning out to be, if not quite a health food, at least a low-risk drink, and in many ways a beneficial one. It could protect against diabetes, liver cancer, cirrhosis and Parkinson’s disease.

What happened? Lots of new research, and the recognition that older, negative studies often failed to tease apart the effects of coffee and those of smoking because so many coffee drinkers were also smokers. 

“Coffee was seen as very unhealthy,” said Rob van Dam, a coffee researcher and epidemiologist at the Harvard School of Public Health. “Now we have a more balanced view. We’re not telling people to drink it for health. But it is a good beverage choice.”

As you digest the news on coffee, keep in mind that coffee and caffeine are not the same thing. In fact, “they are vastly different,” said coffee researcher Terry Graham, chairman of Human Health and Nutritional Sciences at the University of Guelph in Ontario, Canada. One can be good for you; the other, less so.

“Coffee is a complex beverage with hundreds, if not thousands, of bioactive ingredients,” he said. “A cup of coffee is 2% caffeine, 98% other stuff.”

Before we rhapsodize further, a few caveats:

Caffeine — whether in coffee, tea, soft drinks or pills — can make you jittery and anxious and, in some people, can trigger insomnia. Data are mixed on whether pregnant women who consume caffeine are more likely to miscarry. In general, 200 milligrams a day — the amount in one normal-sized cup of coffee — is believed safe for pregnant women, said Van Dam.

For people with hard-to-control hypertension, a sudden, big dose of caffeine may boost blood pressure because caffeine constricts blood vessels. But decaf is fine in that respect. And even caffeinated coffee doesn’t increase blood pressure much once you drink it for a week or so, said Van Dam. In fact, the caffeine in coffee seems to have less of an effect on blood pressure than the caffeine in colas because there are so many other substances in coffee that have the opposite effect physiologically from caffeine.

One final caveat: The new research heralding coffee’s health benefits is not perfect. Most of the studies are observational; that is, they followed people over time and correlated health outcomes with coffee drinking — based on people’s recollections of how much coffee they consumed. The studies don’t prove that coffee was the cause of improved health outcomes. Still, the sheer volume of the research, and the fact that the conclusions line up so neatly, make it reasonably credible, researchers say.

Diabetes: Twenty studies worldwide show that coffee, both regular and decaf, lowers the risk for Type 2 diabetes, in some studies by as much as 50%. Researchers say that is probably because chlorogenic acid, one of the many ingredients in coffee, slows uptake of glucose (sugar) from the intestines. (Excess sugar in the blood is a hallmark of diabetes.) Chlorogenic acid may also stimulate GLP-1, a chemical that boosts insulin, the hormone that escorts sugar from the blood into cells. Yet another ingredient, trigonelline, a precursor to vitamin B3, may help slow glucose absorption.

Heart disease and stroke: Recent studies suggest that frequent coffee consumption does not increase the risk of either condition. In fact, coffee might — repeat, might — slightly reduce the risk of stroke. A study published in March in the journal Circulation looked at data on more than 83,000 women older than 24. It showed that those who drank two to three cups of coffee a day had a 19% lower risk of stroke than those who drank almost none. A Finnish study found similar results for men.

For cardiovascular diseases other than stroke, there doesn’t appear to be a preventive benefit from drinking coffee, but there is also no clearly documented harm; the studies looked at the effect of drinking up to six cups of regular coffee a day.

Cancer: Coffee research has come up empty here — with one big exception: liver cancer. Research consistently shows a drop in liver cancer risk with coffee consumption, and there is some, albeit weaker, evidence that it may lower colon cancer risk as well.

Cirrhosis: Coffee seems to protect the liver against cirrhosis, especially that caused by alcoholism. It’s not clear, either for cancer or cirrhosis, whether it’s coffee or caffeine that may be protective.

Parkinson’s disease: With this progressive, neurological illness, it’s the caffeine, not coffee, that carries the benefit. No one knows for sure why caffeine protects. Several studies show that coffee drinkers, men especially, appear to have half the risk of Parkinson’s compared with nondrinkers. Women also get a benefit, but only those who do not use post-menopausal hormones, said Dr. Alberto Ascherio, a professor of epidemiology and nutrition at the Harvard School of Public Health. All it takes for a measurable reduction in Parkinson’s risk, he said, is about 150 milligrams a day, the amount in an average cup of coffee.

Athletic performance: It’s clear that caffeine, not coffee per se, delivers the big boost here, said Graham, the researcher from Ontario. In fact, caffeine was once deemed a controlled substance by the International Olympic Committee. Caffeine is a powerful “ergogenic agent,” meaning it promotes the ability of muscles to work. Studies show that caffeine boosts performance in both very short and very long athletic events, said Graham. It used to be thought that caffeine worked by stimulating the release of sugar (glycogen) in muscles, but recent research suggests it helps muscles release calcium, allowing muscles to contract with more force. It takes only a medium cup of regular coffee for a 130-pound athlete to see a measurable improvement in performance, Graham added.

One last bit of coffee advice: Beware of unfiltered coffee — the kind that is popular in Scandinavia and is made in French presses. Filtered coffee, which most Americans drink, is much better because the paper filters catch a substance called cafestol, which boosts “bad” cholesterol (LDL). Filtered coffee has no effect on either good or bad cholesterol.

If, despite all this good news, you still worry you’re drinking too much coffee, then cut back or quit. But don’t go cold turkey. Abrupt caffeine withdrawal can trigger headaches, noted Dr. Alan Leviton, a neurologist at Harvard Medical School who consults for the National Coffee Assn., an industry group. So, taper off instead.

On the other hand, if reading this makes you want an extra cup, go for it. And enjoy it — guilt free.

Bookmark and Share

Blob Archives

Follow Blob on Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Top Clicks

  • None
Free Blog Directory

Blog Stats

  • 58,609 hits
free counters


Nutrition blogs & blog posts