By: David Cowley
Supplements play an important role in making you look and feel younger. There are many anti-aging supplements on the market today and option varies widely as to their effectiveness and to any possible health hazards. Anti aging supplements are known to work in different ways in combating the aging process.
Supplements containing DHEA (Dehydroepiandorsterone) is believed to slow down the aging process, increase your sex drive, and assists in removing fat from the body. DHEA is also being tested for its ability to prevent and fight certain types of cancer. Scientists believe that the human body production of DHEA peaks at around 25 years of age and by the age of 80 it has dropped to less that 10 percent of that amount. It is often referred to as the Anti-Aging Hormone because specific DHEA receptors are found in cells throughout the human body.
Research on DHEA is still ongoing and the positive effects can be highly beneficial you should also consider the possible side effects prior to starting any type of hormonal anti-aging therapy. Some research has shown that DHEA can damage the liver and may be harmful to the prostate gland.
Phytonutrients found naturally in fruits and vegetables can significantly reduce the risk of cancer because of their antioxidant and anti-inflammatory properties. Aspirin was originally extracted from the bark of the White Willow Tree and is now synthetically produced has pain-relieving and anti-inflammatory properties. Taxol was initially extracted from the Pacific Yew Tree and is the number one drug used for treating Cancer.
Diindolylemthane is another Phytonutrients found in vegetables such as Broccoli, Cauliflower, Cabbage, Kale and Brussels sprouts used in the treatment of cancers caused the Human Papilloma Virus. The National Cancer Institute of the United States is testing this compound in the treatment of prostate, lung, colon, and cervical cancers. Phytonutrients is believed to be destroyed by cooking and by modern food processing techniques. For this reason only fresh uncooked Phytonutrients should be consumed.
Lycopene found in tomatoes is in clinical trials for Prostate cancer and Heart disease. It has been shown to improve blood flow throughout the human body. A nutritional study has shown that a diet rich and broccoli and tomatoes was more effective in limiting prostate cancer growth than any of the leading drugs for prostate cancer.
Bioflavanoids provide visible benefits to the anti-aging process such as reducing wrinkles, improving skin tone, helping to prevent sagging skin as well as improves pigmentation.
Substances called Antioxidants can neutralize free radical by pairing up or binding with the free radical elections thus inhibiting them from damaging cells in the human body. Natural Antioxidants are abundant in fruits and vegetables such as, apples, blueberries, broccoli, cherries, cranberries, Grapes, spinach, and Spirulina a blue-green algae.
Studies of the Greenland Eskimos lack of heart attacks have show that Eico-Sapentaenoic Acid (EPA) lowers blood cholesterol considerably, even more than polyunsaturated fat does. It also triggers a major drop in triglycerides. Salmon Oil is one of the best known sources of natural EPA.
Fish oil contains omega 3 and fatty acids, which have been shown to stimulate the brain and increase memory and mental awareness.
Foti also called He Shou Wu in China is legendary in its ability to lengthen life. Modern studies have show that Foti has the ability to lower serum cholesterol, prevent premature gray hair, promote red blood cell growth, and to increase longevity on a cellular level. This herb raises the level of the naturally occurring antioxidant Superoxide Dismutase (SOD) in the body.
Anti-Aging supplement can be very effective but they must be used in conjunction with a healthy diet. Care must be take to also ensure that you remain active both physically as well as mentally. If you just feel that you need vitamins, supplements or herbs to fight the aging process then find a good health care professional prior to starting any type of home treatment.
Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.
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David Cowley has created numerous articles on Anti Aging. He has also created a Web Site dedicated to Anti Aging and how to treat it. Visit Aging Treatment
Monday, September 22, 2008
Friday, September 19, 2008
Produce: The Roots of Good Health
by: Chris Robertson
Even if we roll our eyes when we hear it, "Eat your veggies" is a maxim that we'd be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and vegetables were good for us, and science has reinforced the value of fresh produce in keeping our bodies in peak condition. Nevertheless, we often skimp on eating root vegetables, either because they seem boring or we don't know how to best prepare them. These nutrition-packed powerhouses are worth a second look, though. Here's an overview that will hopefully inspire you to reach for the roots when you're in the produce section of your grocery store.
Captivating Carrots
Oh, the ubiquitous carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss, no-muss snack. But carrots aren't given credit for their variety or versatility. For example, not all carrots are orange. The next time you want to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.
Speaking of recipes, carrots can be more than an afterthought for a salad or to enrich and add flavor to broths. Carrots give breads, muffins, and cakes a wonderful moistness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a food processor and spread on toast points for a delicious appetizer. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your imagination fly and you'll rediscover these colorful treasures.
Radical Rutabagas and Tasty Turnips
Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip aren't in most Americans repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the delicious cuisine of the South, but what to do with the root?
Rutabagas are actually a cross between turnips and cabbages, although they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavor and nutrition. Try turnip custard, or combine apples and rutabagas for a delicious baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.
Hearty Jicama
Like the carrot, the jicama is often relegated to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Delectable!
Other Nutrition-Packed Roots
When visiting the fresh produce section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and vegetables. Beets, parsnips, and radishes also offer culinary delights, so embrace their versatility and their ability to get you excited about eating your veggies!
www.articlecity.com
About The Author:
Chris Robertson is a published author of Majon International. Majon International is one of the worlds MOST popular internet marketing and internet advertising companies on the web. Visit their main business resource web site at: http://www.majon.com
To learn more about subjects like Produce please visit the web site at: http://www.yourproduce.com
For more information and informative related articles and links about this subject matter and content, please visit Majon's Food directory: http://www.majon.com/directory/Food
Even if we roll our eyes when we hear it, "Eat your veggies" is a maxim that we'd be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and vegetables were good for us, and science has reinforced the value of fresh produce in keeping our bodies in peak condition. Nevertheless, we often skimp on eating root vegetables, either because they seem boring or we don't know how to best prepare them. These nutrition-packed powerhouses are worth a second look, though. Here's an overview that will hopefully inspire you to reach for the roots when you're in the produce section of your grocery store.
Captivating Carrots
Oh, the ubiquitous carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss, no-muss snack. But carrots aren't given credit for their variety or versatility. For example, not all carrots are orange. The next time you want to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.
Speaking of recipes, carrots can be more than an afterthought for a salad or to enrich and add flavor to broths. Carrots give breads, muffins, and cakes a wonderful moistness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a food processor and spread on toast points for a delicious appetizer. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your imagination fly and you'll rediscover these colorful treasures.
Radical Rutabagas and Tasty Turnips
Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip aren't in most Americans repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the delicious cuisine of the South, but what to do with the root?
Rutabagas are actually a cross between turnips and cabbages, although they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavor and nutrition. Try turnip custard, or combine apples and rutabagas for a delicious baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.
Hearty Jicama
Like the carrot, the jicama is often relegated to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Delectable!
Other Nutrition-Packed Roots
When visiting the fresh produce section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and vegetables. Beets, parsnips, and radishes also offer culinary delights, so embrace their versatility and their ability to get you excited about eating your veggies!
www.articlecity.com
About The Author:
Chris Robertson is a published author of Majon International. Majon International is one of the worlds MOST popular internet marketing and internet advertising companies on the web. Visit their main business resource web site at: http://www.majon.com
To learn more about subjects like Produce please visit the web site at: http://www.yourproduce.com
For more information and informative related articles and links about this subject matter and content, please visit Majon's Food directory: http://www.majon.com/directory/Food
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