Starting in 2010, researchers in Toronto, Canada, enrolled 121 patients with Type II diabetes and tested their blood sugar, blood pressure, cholesterol levels, and more. Roughly half of the study participants were randomly selected to add a cup of legumes per day to their diet. The other half were told to try to eat more whole-wheat products.
After three months, the patients were tested again on the same measures. Both the legume-eaters and the whole-wheat-eaters saw a reduction in their hemoglobin A1c values — a marker of average blood sugar, for a period of several weeks. But that reduction was slightly larger among the legume group than among the whole-what group: 0.5% compared to 0.3%. And while those changes may seem small, the study authors say that drops of this magnitude are “therapeutically meaningful,” and can lead to fewer diabetic symptoms as well as lower doses of medication to control blood sugar levels. The legume-eaters also achieved modest reductions in body weight relative to the wheat group, losing an average of 5.9 lbs compared to 4.4 lbs, as well as drops in total cholesterol and blood pressure.
In 2002, a large government trial found that overweight people on the verge of developing diabetes could dramatically lower their risk of the disease by changing their diet and exercising more. And in 2008, David Jenkins, one of the current study’s lead authors, published similar results that demonstrated the strong benefits of a diet high in vegetables, fruit, nuts, flaxseed, and, yes, legumes.
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Global spending on cancer treatment crossed the US$100 billion threshold for the first time last year, which was cause for celebration among pharmaceuticals companies. It was hardly good news for cancer sufferers though, as about eight million people still die from the disease every year, the World Health Organisation says.
In December, with the dollar figure close to its new milestone, Vietnamese retiree Nguyen Bao An was diagnosed with stage-four liver cancer and given three months to live. Almost 10 months after his fateful visit to the doctor, however, the 64-year-old former driver's health has improved considerably after receiving traditional treatment - absolutely free - at a Buddhist temple and clinic in rural Vietnam. The apparent cure has been traditional Vietnamese medicines, a vegan diet, and spiritual teachings to soothe his mind, says Hongkonger Paul Tarrant, Nguyen's son-in-law.
Nguyen's tumours have reduced in size to the point where he has a good chance of making a full recovery, says Tarrant, who, with his wife and two daughters, is a Buddhist.
Stage four is the most advanced at which the disease is diagnosed, when cancer cells are in the bloodstream and can spread to any part of the body. It's often a death sentence, and the diagnosis only adds to the patient's suffering.
Nguyen was cared for at home in the coastal city of Danang by Tarrant's wife Duyen and her twin sister Trang. Tarrant and Duyen are co-founders of two Karma Waters vegan restaurants and a responsible tourism company in the city. Tarrant says Nguyen was persuaded by his daughters to switch to a simple vegan diet or red rice and sesame seeds, supplemented by medicinal water from boiled lingzhi mushrooms, a drink of water and white turmeric powder, and a liver medicinal #tea. He was also encouraged to listen to recordings of Buddhist chants and read scripture.
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Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report. Their new article on the value of eating berry fruits appears in ACS’ Journal of Agricultural and Food Chemistry.
In the article, Barbara Shukitt-Hale, Ph.D., and Marshall G. Miller point out that longer lifespans are raising concerns about the human toll and health care costs of treating Alzheimer’s disease and other forms of mental decline. They explain that recent research increasingly shows that eating berry fruits can benefit the aging brain. To analyze the strength of the evidence about berry fruits, they extensively reviewed cellular, animal and human studies on the topic.
Their review concluded that berry fruits help the brain stay healthy in several ways. Berry fruits contain high levels of antioxidants, compounds that protect cells from damage by harmful free radicals. The two also report that berry fruits change the way neurons in the brain communicate. These changes in signaling can prevent inflammation in the brain that contribute to neuronal damage and improve both motor control and cognition. They suggest that further research will show whether these benefits are a result of individual compounds shared between berry fruits or whether the unique combinations of chemicals in each berry fruit simply have similar effects.
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A new study from St. George's Medical School in London, published in the April 2005 issue of Hypertension, compared the blood-pressure-lowering effects of potassium chloride against the effects of potassium citrate. The results of this study showed that potassium citrate has the same blood-pressure-lowering effect as potassium chloride, which has been proven in the past to lower blood pressure. Potassium chloride, however, must be taken as a dietary supplement, whereas potassium citrate is found naturally in many foods.
The study tested the effects of potassium chloride and potassium citrate on 14 adults with an average starting blood pressure of 151/93, placing them in the category of Stage 1 hypertension. The volunteers were randomly split into two groups; one group was given potassium chloride daily for one week, while the other received potassium citrate. Then, following a one week break, the treatment groups were crossed over and received the opposite treatment for an additional week. While taking potassium chloride, volunteers had an average blood pressure of 140/88, and while on potassium citrate, it averaged at 138/88. The difference between the effects of the two types of potassium was not significant, meaning each had similarly beneficial effects on hypertension. "These results support other evidence for an increase in potassium intake and indicate that potassium does not need to be given in the form of chloride to lower blood pressure," write the researchers in their report. "Increasing the consumption of food high in #potassium is likely to have the same effect on #bloodpressure as potassium chloride." Rather than investing in a new dietary supplement, lowering your blood pressure may be as easy as watching what you eat.
Pumpkin seeds are incredibly high in iron and magnesium, and contain a larger amount of protein than chia or flax per ounce, boasting a total of 5 grams per ounce. They even contain high amounts of anxiety-relieving trytophan, an essential amino acid, which helps improve serotonin levels.
Hemp seeds are known as one of the top sources of complete vegan protein, 13 grams of protein per 3 tablespoons.
They’re also rich in iron, chlorophyll, magnesium, Vitamin E, and B vitamins.
Chia seeds provide both calcium, iron, potassium, and magnesium in incredibly in high amounts and also high amounts of water and fiber that help your body absorb these nutrients much easier. They have 5 grams of protein per two tablespoons.
Sunflowerseeds have 6 grams of protein in two tablespoons and 7 percent of your daily iron requirements. They also contain a large amount of magnesium and fiber. Sunflower seeds are also pretty easy to digest.
Tahini is a popular condiment made from the almighty sesame seed. It’s packed with amino acids and with calcium, not to mention iron, manganese, copper and magnesium. Like other seeds, they provide a large amount of zinc, which boosts your immune system health and their fiber will help keep you full. Per 1/4 cup, these seeds provide 35 percent of your daily calcium needs, which is actually more than a serving of milk.
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UQ SCIENTISTS have discovered that two common mango varieties contain #natural compounds that may help to fight flab.
Obesity is associated with many chronic conditions such as diabetes, coronary heart disease and several cancers, including those of the breast and colon.
In two of three mango varieties examined in the study, however, it was the mango peel that demonstrated the biggest fat-reducing potential … the bit that most people throw away.
The detailed analysis of three mango varieties was part of a collaborative research project between the Queensland Alliance for Agriculture and Food Innovation (QAAFI) and UQ School of Pharmacy as part of an Australian Research Council Linkage grant with the Queensland Government.
Professor Mike Gidley, who heads QAAFI’s Centre for Nutrition and Food Sciences, said it was not unusual for the outer skin of a fruit to have quite a different chemical composition to the flesh. “We know mangoes have many excellent #nutritional properties, but more work needs to done to understand the complex natural compounds found in these and other fruits,” he said. “This research reminds us that we should be looking at the whole fruit when considering how to take advantage of natural goodness. “Detailed chemical analysis of the skin and flesh is extremely valuable for #mango growers and processors, who are always looking for new ways to value-add their fruit.” In laboratory models, the study found that the peel from “Irwin” and “Nam Doc Mai” mangoes contained high concentrations of bioactives that inhibit development of human fat cells.
Professor Greg Monteith from the UQ School of Pharmacy said there were probably many reasons for this characteristic. “A complex interplay of bioactive compounds unique to each peel extract is likely responsible for the difference, rather than just a single component,” he said.
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Thank you @veganaprilfool for the amazing review & beautiful image!! 🙏💗🌱
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A rare (actually think it's my first) non food post! But never the less it's really important because animal exploitation is everywhere even in your toothpaste! Not to mention all he nasty chemicals in there too! That's why I want to say a humongous thank you to @ugly_by_nature for making a vegan non toxic toothpaste that really works! The color is so freaky but my oh my what an amazing toothpaste. My teeth has never felt cleaner nor have they ever looked whiter. It's so great that there are people like the ones behind uglybynature who can make amazing products out of simple ingredients at test it on them selfs instead of animals who has no choice! So once again, THANK YOU 🌱
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In the United States, ovarian cancer is the most lethal gynecologic malignancy and represents the fifth leading cause of cancer death among women.
Ginger, a natural dietary component with antioxidant and anticarcinogenic properties. The ginger component -gingerol has been shown to exert anti-inflammatory effects in epithelial ovarian cancer cells. In a study, the effect of ginger on tumor cell growth and modulation of angiogenic factors in ovarian cancer cells in vitro were investigated.
The effect of ginger and the major ginger components on cell growth was determined in a panel of epithelial ovarian cancer cell lines. Activation of NF-κB and and production of VEGF and IL-8 was determined in the presence or absence of ginger.
Ginger treatment of cultured ovarian cancer cells induced profound growth inhibition in all cell lines tested. In vitro, 6-shogaol was found ti be the most active of the individual ginger components tested. Ginger treatment resulted in inhibition of NF-kB activation as well as diminished secretion of VEGF and IL-8.
In conclusion, ginger inhibited growth and modulates secretion of angiogenic factors in ovarian cancer cells. The use of dietary agents such as ginger may have potential in the treatment and prevention of ovarian cancer.
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