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samedi 25 août 2012

Why finishing cattle with grains is deleterious for your health...

When you feed cattle with grains which are loaded with W6 you washed the medium chain and long chain PUFA of the W3 series...
Because W3 and W6 are essential Fatty acids, so the ratio and the absolute content of the meat depends only on cattle food...

Savez vous ce que signifie Grassfed meat?


Diet has a profound effect on the health of an animal and the meat it produces.

Why settle for organic meat when you can have better?

Meat from animals fed exclusively grass is nutritionally superior.
Consumers have been led to believe that organic meat has some kind of nutritional advantage. In other words, it's not important what an animal eats as long as it's organic. This is not true.

Less fat: Grass-fed meat has about the same amount of fat as skinless chicken or wild deer or elk. (See a comparison of fats in various meats)Lowers cholesterol: When meat is this lean, it actually lowers your LDL cholesterol levels.
Fewer Calories: Leaner meat is also lower in calories
More Omega 3: Although grass-fed meat is low in "bad" fat, it gives you from two to six times more of a type of "good" fat called "omega-3 fatty acids. (Benefits of Omega-3).
The CLA Bonus: The meat and milk from grass-fed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their milk and meat contain as much as five times more CLA than products from animals fed conventional diets.–12. CLA is believed to be a powerful defense against cancer.
Vitamin E: The meat from grass-fed animals is higher in vitamin E. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. (See a comparison of Vit-K content in grass-fed versus grain-fed beef)Vitamin K2: Vitamin K2 is essential for healthy teeth and can be found most in the meat and dairy from ruminant animals. Humans are capable of converting only a small percentage of vitamin K1 into K2, while cows can convert K1 from grass much more efficiently into vitamin K2 making grass-fed animal products an important part of our diet.


Many farmers claim their cattle are pasture fed and many usually are.

So what’s the hype?
Grass-fed is not enough. It’s important that the cattle are not only grass-fed and raised but grass finished as well. This phase, which lasts 3 to 4 months before butchering, is probably the most crucial of all. A mere 3 months of grain feeding without grass dramatically changes the nutritional profile of the meat.
Take a look at a comparison of the change in (Omega-3 content of cattle fed grains in the finishing phase)


An analysis of the effect of grain- or grass- finishing systems on the nutritional composition of beef, particularly comparing lean meat from grain- and grass- fed animals, revealed that grass-fed product had:

Increased moisture content
Decreased total lipid content by 43%
288% greater vitamin E content
54% greater b-carotene content
Twice as much riboflavin
Three times as much thiamin
30% more calcium
5% more magnesium
Roughly the same amount of omega-6 PUFA
Three times the omega-3 PUFA





http://www.grassfedeurope.com/catalog/home.php

vendredi 24 août 2012

Cooking meat at high temperature is not safe it's only sterile...




"We observed a positive association
between risk of advanced PCA and
high intake of red
meat cooked at high temperatures
(trend p = 0.026), cooked by pan-frying
(trend p = 0.035), and cooked
until well-done (trend p = 0.013).
An inverse association was observed for
baked poultry and advanced PCA risk
(trend p = 0.023).
A gene-by-diet interaction was observed
between a SNP in the PTGS2 gene and the
estimated levels of meat mutagens
(interaction
p = 0.008).
Our results support a role for
carcinogens that accumulate in meats
cooked at high temperatures as
potential PCA risk factors,
and may support a role for heterocyclic
amines in PCA etiology."











http://carcin.oxfordjournals.org/content/early/2012/07/13/carcin.bgs242.abstract

mardi 21 août 2012

He is leaving bread and pasta...

http://online.wsj.com/article/SB10000872396390443404004577579042480481960.html?mod=health_newsreel

Soy and women/ Le soja et les femmes


"On the basis of the data presented, the Panel concludes that the evidence provided is
insufficient to establish a cause and effect relationship between the consumption of  soy isoflavones and
maintenance of bone mineral density, and between  the consumption of soy isoflavones and reduction of
vasomotor symptoms associated with menopause. "

Les femmes ménopausées devraient bien se rendre compte que les arguments commerciaux ne coïncident pas avec les preuves scientifiques. S'agissant du soja et de ses produits dérivés il est difficile de prouver que ceux ci ont une action sur les symptômes de la ménopause et l'industrie devrait pour tirer cette affaire au clair financer une étude randomisée irréprochable sur le sujet...

http://www.efsa.europa.eu/en/efsajournal/doc/2847.pdf

dimanche 19 août 2012

De belles histoires... So beautiful stories!

I have also several beautiful stoires among my friends about losing weight dramatically and keeping or improving energy level...
http://joelrunyon.com/two3/how-i-got-six-pack-abs

vendredi 17 août 2012

High temperature cooking is deleterious to food and to your health

The results of high temp cooking is deleterious effect on oils and fats production of tiny amounts of trans fats destruction of phytochemicals which acts as antioxidants, anti cancer or anti aging  molecules, destruction of vitamins, increase absorption of  starches ...



http://greatist.com/health/grilling-bad-health/

12 weeks to improve your sperm with walnuts


You know that semen quality declined in recent years. There is a scientific based plan to improve it with 75g/d of walnuts during 12 weeks.



Table 3. Selected sperm parameters at baseline and change at 12-week dietary intervention visit
     
Walnut Group   Control Group   p-value
Sperm Parameters   Mean (std) Range  Mean (std)  Range
Concentration x 10
6
/mL
  Baseline   71.4 (61.1) 2.9-326.3 71.8 (54.5) 1-316.2 NS
   at 12-week visit  2.2 (42.6)   -6.3 (49.6)   NS
Vitality %
   Baseline   76.4 (13.2) 10-93  78.0 (14.4) 0-95  NS
    at 12-week visit  5.5 (10.0)   0.51 (7.4)   0.003
Motility % (Progressive + Non-progressive)
   Baseline   51.8 (20.6) 2-90  53.5 (19.6) 0-86  NS
    at 12-week visit  5.7 (13.4)   0.53 (10.4)   0.009
Morphology (normal forms) %
   Baseline   7.4 (3.5) 1-18.5  7.1 (2.9) 1-14  NS
    at 12-week visit  1.1 (2.7)   0.1 (2.3)   0.03
Sperm X,Y, 18 Chromosome Aneuploidy %  
Baseline    1.2 (0.4) 0.5-2.4  1.3 (0.7) 0.7-4.8  NS
    at 12-week visit  0.1 (0.4)   0.04 (0.4)   NS
 Sperm parameters are based on 107 men who provided pre-post semen samples


http://www.biolreprod.org/content/early/2012/08/07/biolreprod.112.101634.full.pdf+html?sid=b56af1a7-d146-4c80-89ee-ece35c439f76

http://www.medpagetoday.com/Urology/Urology/34239?utm_content=&utm_medium=email&utm_campaign=DailyHeadlines&utm_source=WC&eun=g432148d0r&userid=432148&email=guyandrepelouze@gmail.com&mu_id=5529932

Where is human health?




Butter flavoring: check your pop corns...

"Diacetyl is ubiquitous in the modern human diet and is present often as an added flavorant" 
Hum what is this kind of modern human diet? It's industrial diet more precisely, not a modern but a very recent completely experimental diet based on highly processed food and chemical additives.
It is quite paradoxical that state health recommendation bans butter as a dangerous sat fat and industry reintroduces it as a flavor which is not safe!

http://www.foodnavigator.com/Science-Nutrition/Butter-flavouring-is-respiratory-hazard-for-industry-workers-warns-study/?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly&c=Cj6Zsw90SronoBnUw7tp8w%3D%3D

http://pubs.acs.org/doi/full/10.1021/tx3001016

http://www.foodnavigator.com/Science-Nutrition/Butter-flavouring-linked-to-Alzheimer-s-disease?nocount


jeudi 16 août 2012

Pregnant women: it's time thinking to healthy diet for your child...

"At all ages, higher scores on a Discretionary pattern (characterized by biscuits, chocolate, sweets, soda, crisps) were associated with 1–2 point lower IQ. A Breastfeeding pattern at 6 months andHome-made contemporary patterns at 15 and 24 months (herbs, legumes, cheese, raw fruit and vegetables) were associated with 1-to-2 point higher IQ."



http://www.springerlink.com/content/j3086542453r3360/

Gut flora and metabolic syndrome

http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043052


Egg yolk = Evil? A paper to create a buzz!















http://www.marksdailyapple.com/are-eggs-really-as-bad-for-your-arteries-as-cigarettes/#axzz23eFWsqYi

http://www.ncbi.nlm.nih.gov/pubmed/22882905

http://www.ajcn.org/content/61/6/1321S.full.pdf+html

http://www.foodnavigator.com/Science-Nutrition/Nutritionist-challenges-egg-busting-study/?

utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly&c=Cj6Zsw90SrqOhabNl9N7Fw%3D%3D


http://www.sciencedirect.com/science/article/pii/S0026049504000708

http://www.westonaprice.org/blogs/cmasterjohn/2012/08/16/does-eating-egg-yolks-increase-arterial-plaque/

samedi 11 août 2012

A vérifier quand vous achetez des "produits de beauté"...

Je n'ai pas vérifié mais en tout état de cause cela varie en fonction  des marques...
Simplement prenez une loupe ou bien achetez des produits totalement naturels comme la gamme Weleda ou bien fabriquez vos onguents c'est très très simple... et de surcroît c'est beaucoup moins onéreux.
http://www.mercolahealthyskin.com/skin-treatment.aspx?e_cid=20120816_DNL_artNew_1

vendredi 3 août 2012

Le moment poppérien du compte de calories -20% sur les amandes

Ainsi le compte de calories ne prend pas bien en considération ce qui n'est pas digéré et se retrouve dans les selles.
Si vous mangez des amandes crues la différence est de 20% autrement dit les évaluations nutritionnelles inscrites sur les paquets d'amandes surestiment le nombre de calories de 20%.
De même si vous mangez un steak tartare vous ingérez moins de calories qu'avec la même quantité de viande cuite...
Ceci explique bien que c'est d'abord le choix des aliments qui est important: des aliments ENTIERS.
Et ensuite le traitement physique ou chimique que nous leur faisons subir. la cuisson étant au départ un moyen d'ingérer plus de calories ou de rendre digeste des aliments qui ne le sont pas.

http://www.ajcn.org/content/early/2012/06/28/ajcn.112.035782.full.pdf+html

http://www.foodnavigator.com/Science-Nutrition/Momentum-builds-to-overhaul-global-calorie-system/?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly&c=Cj6Zsw90SrrnP%2Bp8lJz9Gw%3D%3D

They are tackling this very difficult issue: friendly bacteria

http://humanfoodproject.com/probiotics-or-prebiotics-which-would-darwin-choose/?utm_source=Human+Food+Project&utm_campaign=362e4178ce-Human_Food_Project6_30_2012&utm_medium=email

Paleo plate

Bone and bone marrow from grassfed cow, spinach, eggplant and turnips all in forno at low temperature

mercredi 1 août 2012

Inflammation is the result of our lifestyle

Belly fat actually produces inflammation.

http://live.wsj.com/video/how-inflammation-can-ravage-the-body/0420EFE1-053C-4D6D-9373-710D814D7480.html#!0420EFE1-053C-4D6D-9373-710D814D7480

Index glycémique bas des céréales en images...

Je ne peux que vous engager à diminuer AUSSI les quantités et à choisir pour ceux qui sont gluten sensibles les racines tubéreuses ou les tubérosités que sont les patates douces, l'igname...
De plus pour le riz il est préférable de manger du riz sauvage dont l'IG est vraiment très bas de même que la Charge Glycémique...