Transitioning from an Unhealthy to a Healthy Lifestyle... in a Conventional World

How To Store Fresh Produce

noreply@blogger.com (Dennisse Lisseth) — Fri, 18 May 2012 11:00:00 +0000

As I'm sure your grocery cart is full of fruits and vegetables it is important to know how to store produce correctly so it lasts as long as possible, especially if you buy organic.

Avocados can be ripened quickly if put in a brown paper bag with a banana. Whereas if you want to slow the ripening process, put avocados in the fridge.

To store bananas long term, peel, slice and store in the freezer in a plastic bag. They will keep for awhile in the freezer and they work great for smoothies.

Source: here

Some Friday Humor... : )

noreply@blogger.com (Dennisse Lisseth) — Fri, 06 Jan 2012 09:13:00 +0000

What Products You Should Buy Organic

noreply@blogger.com (Dennisse Lisseth) — Fri, 06 Jan 2012 05:00:00 +0000

Veggies... good for you and very filling!

noreply@blogger.com (Dennisse Lisseth) — Fri, 06 Jan 2012 03:15:00 +0000

Wednesday's Hump Day Humor

noreply@blogger.com (Dennisse Lisseth) — Wed, 15 Dec 2010 05:00:00 +0000

A little boy goes to his father and asks,

'Daddy, how was I born?'

The father answers, 'Well, Son, I guess one day you will need to find out anyway! Your Mom and I first got together in a chat room on Yahoo. Then I set up a date via e-mail with your Mom and we met at a cyber-cafe. We sneaked into a secluded room and googled each other.There your mother agreed to a download from my hard drive. As soon as I was ready to upload, we discovered that neither one of us had used a firewall, and since it was too late to hit the delete button, nine months later a little Pop-Up appeared that said: YOU GOT A MALE!'

Your Body Is Not A Toxic Landfill

noreply@blogger.com (Dennisse Lisseth) — Tue, 14 Dec 2010 05:00:00 +0000

Sadie Frost's Anti-Aging Secret

noreply@blogger.com (Dennisse Lisseth) — Mon, 13 Dec 2010 05:00:00 +0000

Sadie Frost, the actress-turned-designer, PETA supporter, and vegetarian, looks amazing at age 45. So what's her secret? (cause she looks absolutely FANTABULOUS!!!!)

Green juice, yoga, and Pilates!

Sadie told Now Magazine, "I have a green juice every morning which contains avocados, pineapple, kale, omega oils, spirulina and protein powder. I do yoga, a Power Plate session, a Pilates class and a training session with my sister Holly Davidson every week."

By the way....

I'm actually not surprised because I've also noticed an improvement on my skin and on my body ever since I started drinking green juices and practicing Bikram Yoga. And I actually call Bikram Yoga "the fountain of youth".

101 Schooling: How to Make the Perfect Salad Vinaigrette

noreply@blogger.com (Dennisse Lisseth) — Wed, 17 Nov 2010 05:05:00 +0000

How to Make the Perfect Salad Vinaigrette

* The secret formula is: 3 parts oil to 1 part vinegar. This is the "norm" but remember that it's not set in stone. Mild-tasting oil needs less vinegar; strong oil needs more.

Balsamic Vinaigrette Recipe

Ingredients:

1/4 cup balsamic vinegar

2 tablespoons sherry vinegar , or wine vinegar

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

2/3 cup olive oil

Instructions:

Whisk first 2 ingredients with salt and pepper in a small bowl. Gradually whisk in oil, so the vinaigrette emulsifies.

A few pointers:

* Extra-virgin olive oil (the most olivey-tasting kind) has a full-bodied flavor.

* Buy oil based on the color, not based on the price. Bright green oils are peppery and a little bitter. Yellow oils are warmer and butterier.

* Keep olive oil in an airtight container in a cool, dark place. Do not store it in the fridge.

* Nut and seed oils have a rich, toasty flavor perfect for strong greens or Asian food. Keep them in the fridge.

* Start small- buy little bottles until you figure you what you like.

* Any vinegar is good for salads except for distilled white vinegar (too harsh). Every kind of vinegar tastes a little different.

Balsamic is sweet.

Cider vinegar is fruity.

Rice vinegar is mellow.

* You could also try freshly squeezed lemon, lime, or grapefruit juice instead of vinegar.

Wednesday's Hump Day Humor

noreply@blogger.com (Dennisse Lisseth) — Wed, 17 Nov 2010 05:00:00 +0000

The Facts About Calories

noreply@blogger.com (Dennisse Lisseth) — Tue, 16 Nov 2010 05:00:00 +0000

Via here

Intro to Meatless Monday

noreply@blogger.com (Dennisse Lisseth) — Mon, 15 Nov 2010 05:00:00 +0000

For over a year I have been practicing Meatless Mondays. When I started to not eat any sort of meats on Monday's, I was not vegan or even vegetarian for that matter. The reason I wanted to do this was because at that point in my life I was cutting back on processed foods, I had recently started juicing vegetables and I decided to live a much healthier lifestyle. At the time, I was still eating meat. I knew I wanted to eliminate eating meat from my diet and I decided to do it in baby steps. Cutting meat from my diet on Monday's was the best choice for the personal goals I had in mind.

The term "Meatless Monday" sounds obvious, right? The fact that you don't eat any sort of animal protein on Mondays. You may be thinking, what is the purpose of this? Why practice this one day out of the week? According to Wikipedia, "Meatless Monday is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet. Reducing meat consumption by 15% (the equivalent of one day a week) lessens the risk of chronic preventable illness and has a strong positive impact on the environment."

Here’s a list of reasons of the benefits of going by at least one day a week without eating any meat:

* Better heart health, reduces your chances of diabetes and obesity.

* It reduces your chances of various types of cancer.

* By focusing on eating vegetables, soups, beans, quinoa, etc., you get more fiber unto your diet.

* Save the environment – it takes 20 times the energy to produce one calorie of meat protein compared to one calorie of vegetable protein. It also reduces your carbon footprint, saves the fresh water and fossil fuels required for industrial meat production, and reduces toxic runoff from factory farms.

* Expose yourself to tasty dishes from parts of the world where meat isn’t a must-eat-3-times-a-day. You'll experience many types of cuisines that ordinarily you would never have experienced. Mediterranean, Mexican, Indian are some examples where many times the focus of the meals don't necessarily involve meat.

* It saves you money.

Why Monday?

It’s the start of the week. Research shows that Monday is the very best time for people to start and sustain behavior change. Considering that many people use the weekends as an excuse to eat anything they want, on Monday they have the choice to do "right" to their bodies and eat healthy meals instead of continuing to eat unhealthy meals.

History of Meatless Monday

According to Wikipedia....

During World War I, the U.S. Food and Drug Administration (FDA) urged families to reduce consumption of key staples to help the war effort. Conserving food would support U.S. troops as well as feed populations in Europe where food production and distribution had been disrupted by war. To encourage voluntary rationing, the FDA created the slogan “Food Will Win the War” and coined the terms "Meatless Monday" and "Wheatless Wednesday” to remind Americans to reduce intake of these products.

Meatless Monday was restarted in 2003 as a public health awareness program. The campaign was endorsed by the Center for a Livable Future (a division of the Johns Hopkins Bloomberg School of Public Health) as well as over 20 public health schools. In April 2009, Meatless Monday launched an informational video noting the effects of meat consumption on climate change.

The Vegan Food Pyramid

noreply@blogger.com (Dennisse Lisseth) — Thu, 11 Nov 2010 05:00:00 +0000

I recently came across the website, veganfoodpyramid.com and I saw this great Vegan Food Pyramid chart. If you're vegan, vegetarian... or not but you'd love to eat much healthier, this is a great chart to own. In fact you can go to their website here and download a copy for free (just as long as it's not for commercial purposes) in order to have it onto your computer and have it as a reference guide. Or better yet, they sell the posters of this pyramid on their website and it's a great idea to put one up in the kitchen.

Wednesday's Hump Day Humor

noreply@blogger.com (Dennisse Lisseth) — Wed, 10 Nov 2010 05:00:00 +0000

Question and Answer

noreply@blogger.com (Dennisse Lisseth) — Tue, 09 Nov 2010 05:00:00 +0000

Question: Dennisse, I wanted to ask you for directions on how to help my daughter... she is having a lot of female issues like bad cramping and heavy bleeding. I wanted to ask you what type of foods and/or supplements she can take that would help her with these issues? Thanks so much! I truly appreciate it!

~ Asked by Felicia

Answer: Felicia, I've personally noticed that what you eat affects menstrual cramps. When I didn't eat healthy because like most of America, I also ate Standard American Diet (SAD), I used to get pretty bad cramps and bleed really heavy. :-(

But ever since I cleaned up my diet, I noticed that kind of like magic, in about 2 months or so my menstrual cramps were gone. And now I only get my period for about 3 days (that's it). The first day is the heaviest and the other two days are really light.

On a personal note.....

Felicia, I personally drink chamomile tea and it also eases the symptoms a lot. And I also put a dry towel in the dryer so that it gets nice and warm and then I lay down in bed and put that towel in my tummy.

But here are some facts:

In order to control PMS, the first thing you must do is improve your diet. Women with severe PMS symptoms, eat 60% more refined carbohydrates, 280% more sugars, 85% more dairy products, and 80% more sodium than women who don't get PMS.

So... it's all about changing a few things in your diet:

* Drink at least 6 glasses of filtered clean water daily.

* During your PMS days, drink a fresh apple juice or a fresh carrot juice. Fresh is not a store bought container (those are processed drinks). Fresh means juicing it yourself at home with a juicer.

* Eliminate or at the very least, cut down on caffeine.

* A low-fat, vegetarian diet clearly will diminish symptoms. Eat whole organic foods. Eliminate processed foods. Or at the very least, eat them occasionally, but don't eat them daily. If you are not vegetarian, then it's best to cut down on red meat and saturated fat animal products. Eliminate dairy foods during PMS days.

* This is a great anti-mood swing, anti-constipation drink: 2 cups fresh peaches, 2 frozen bananas and i cup apple juice. Put in a blender and drink as a smoothie.

* Keep your diet low in salt and sugar.

* Eat smaller meals often for blood glucose balance.

Body-wise/Exercise... what you can do:

* Treat yourself to a good massage or shiatsu session before your period to release clogging mucous and fatty formations.

*Exercise is a must. It's for female hormone balance, it changes food habits and decreases cravings for alcohol and tobacco. It boosts beta endorphin levels in the brain. It improves circulation to relieve congestion. It makes your bathroom stools regular and you won't be constipated.

* Stretching/relaxation exercises such as yoga with deep breathing and tai chi help.

* Acupuncture and reflexology are also effective.

* When you take a shower, end it with a cool rinse to stimulate circulation and relieve lymph congestion.

* Meditate to banish PMS. Harvard studies show 57% improvement for women with PMS who meditate twice daily for 15-20 minutes.

* Stop smoking and avoid second-hand smoke. Nicotine inhibits hormone function.

Source for these facts: Linda Page's Healthy Healing: A Guide to Self-Healing for Everyone by Linda Page, Ph.D., Traditional Naturopath

Gabby Reece's Tips on Weight Loss

noreply@blogger.com (Dennisse Lisseth) — Mon, 08 Nov 2010 05:00:00 +0000

I recently read these great tips written by pro beach volleyball player, Gabby Reece and I wanted to share them with you....

Go look in the mirror and tell yourself that you believe that the miracle of change can happen for you too. Can’t lose the weight? No time? Defeated? Not a lot of excess cash to throw around? What can you do to make this change in you and your life?

1. Believe — Gotta change the way you’re thinking. Rustle up that power from within to say that miracle is going to happen to you.

2. Food: Cut down on your portions. If you can only afford a certain kind of food, pick the lesser of the evils.

* Avoid fried foods.

* Chill on the bread.

* Forget sodas and juices (even though, sickly, they are cheaper than water).

* Try to eat something green.

* Watch out for too much sugar.

* Don’t starve yourself (make sure you are getting enough calories).

* Beware of too many snacks (a chip here and there will get you in time).

* Try to put as much “real” food in your mouth as possible.

Avoid too many things from a can, bag, jar, or microwave. Pretend you are a caveman and try to eat the types of foods that would have been available then.

3. Exercise: Anything is better than nothing.

* Walk where you can.

* Sweat at least 4 times a week.

* When you are watching TV, do sit-ups, push-ups (even if you do them on your knees), and squats with your body weight during commercials.

* Take the stairs instead of the escalator or elevator (think of Mt. Everest).

* Be conscious of your body. Feel your stomach and butt muscles. Connect with yourself. Wake up those babies and get to know them. Focus on the mind-body connection.

* If you have a pair of dumbbells around, use them. Do some basic exercises — biceps, shoulders, triceps, and chest. Nothing elaborate. Do 3 sets of 10-12 reps, 3 times a week. That would take you about 10 minutes, so don’t make it a big deal.

* Just get it done. Even if you only have 10 or 20 minutes, move.

4. Sleep: Make sure you are getting as much sleep as you can.

* Turn off your TV and computer and get to bed.

* Try to get to bed as early as you can since the hours before midnight are like gold for recovery.

5. Stress: This is the killer right here.

* Try to practice staying calm as a discipline. Ask yourself if a situation is life or death and what level of a reaction it deserves. Remember that the hormones you release when you amp out are very damaging to your system. Hours after you are “over it,” your reaction is still taking a toll on your body.

* If you have something to say to someone, say it! You don’t have to be a lunatic — just speak up. Communicate your feelings, and you can really lower your stress level.

* Note: Exercise and good food help with processing and releasing stress.

6. Have Some Fun: Whatever you are doing or wherever you are, try to have some fun and enjoy something within the situation.

* Smile, it feels good.

* Laugh, it feels better (I have to work on this one).

I’m sorry I don’t have all the answers, but with your help and constructive comments, we can continue to try and nail down the solutions. We all can experience a miracle. We just have to have that faith. And remember one last thing — you are special.

Source for this article: mindbodygreen.com

101 Schooling: How to Make Soup

noreply@blogger.com (Dennisse Lisseth) — Fri, 05 Nov 2010 04:00:00 +0000

When I was a little girl I hated soup and salad. I grew up in a Hispanic household so instead I loved to eat meat with white rice, black beans and plantains. But now that I'm an adult I ditched the meat and rice and instead I love eating soup and salad for most meals. I love all sorts of soups (especially raw soups).

To me, soup is a comfort food. There's just something about the warmth that it has that it makes me feel so good inside. I love making soup at home as well as going to ethnic mom and pop restaurants and ordering soup because the flavors are SO out of this world.

For those who don't know how to cook or who who hardly ever make soup, I'd like to tell you that making soup is one of the easiest things you could ever do in the kitchen. Making soup is another way of cleaning out your fridge/vegetable drawer and in just one hour you'll have something to show for it. All you need is a good-quality blender (hand held are the best – these can be bought very cheaply at a local supermarket) and a large saucepan.

The Mechanics of Soup

Step 1: Place oil or butter in a large pot.

Step 2: Cook/saute your aromatics for a few minutes. Examples of aromatics are onions, garlic, shallots, scallions, celery, carrots, fennel, ginger, etc, etc.

Step 3: You're ready for your main ingredient(s). Pick any vegetable or vegetables you'd like and add them to the pot. Starchy veggies mean thicker soups.

Step 4: It's now time to add the liquid. It wouldn't be soup unless you add liquid, right? Add water, broth, or both and simmer until everything's nice and tender.

Step 5: Now it's time to add your thickeners. Thickeners are cooked rice, noodles, beans, grains, or lentils to bulk up the soup and add texture.

Step 6: Season your soup. This makes or breaks a soup. Seasonings can take ordinary ingredients and make them into something really extraordinary. You can add some basil, oregano, rosemary, thyme, or garlic. And if you'd like to make your soup taste spicy, you can add some cumin, paprika, or cayenne.

Step 7: You have the option to blend your soup. Blending soup is one of the keys that I have learned for helping flavors to meld together and really bring out the best in each other. Almost every soup benefits from at least a few quick pulses of a hand held blender, regardless of how smooth or chunky you want the texture to be. You can even do it straight in the pot, and there is virtually no extra cleanup.

Step 8: The last step is to add your finishers and your garnish. Such as a shot of cream, a little pesto, a drizzle of extra-virgin olive oil, or some chopped fresh herbs.

Also, remember that leftover soup can be frozen. Simply pour the soup into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Some helpful tips:

* Add herbs to the end in order to preserve the most flavor.

* If you add potatoes to your soup, the soup is done when the potatoes are fork-tender. This usually takes about 40 minutes to an hour (no more than that). If you overcook your soup, it won't taste the same.

* Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.

* 1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.

* If soup is too salty, add half a peeled raw potato and simmer about 15 minutes to absorb excess salt and then remove potato.

* When reducing or boiling down a soup stock, do not add salt until the end.

* Wine added to soups should be done shortly before serving and do not let it boil.

* Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.

* If using beer or wine in the soup, reduce salt slightly.

A Wake Up Story

noreply@blogger.com (Dennisse Lisseth) — Thu, 04 Nov 2010 04:00:00 +0000

I recently saw this very educational video on mind body green and I wanted to share it on my blog so that the message could be spread. If you've never heard of Healthy Child, Healthy World, it's time to familiarize yourself with this organization. After losing their daughter to cancer, James and Nancy Chuda set out to educate people about hazards linked to the environment. Watch this video and learn:

Healthy Child Healthy World exists because tens of millions of American children now face chronic diseases and illnesses including cancer, autism, asthma, birth defects, ADD/ADHD, allergies, learning and developmental disabilities, as well as a host of lesser but disruptive ailments. Credible scientific evidence increasingly points to contaminants in our environments and toxic chemicals in everyday products as causing and contributing to many of these diseases.

For the past two decades Healthy Child Healthy World has been the nation's leading organization of its kind. They help millions of parents, educators, health professionals, and the general public take action to create healthy environments and embrace green, non-toxic steps.

141 Reasons Sugar Ruins Your Health

noreply@blogger.com (Dennisse Lisseth) — Wed, 03 Nov 2010 04:05:00 +0000

We all know that sugar is REALLY REALLY bad for you. This is an awesome list that tells you the DANGERS of sugar. And the best part is that the citations are all listed at the end of this blogpost. In my opinion the only type of sugar that you should be consuming is when you eat fruit. And even then, you should eat fruit in moderation. But eating granulated sugar or white refined carbohydrates (white rice, pasta, white bread, etc.), is a major no-no. That is the type of sugar that this article is about.

141 Reasons Sugar Ruins Your Health

(Just Kidding, it’s 143)

By Nancy Appleton PhD & G.N. Jacobs

Excerpted from Suicide by Sugar

The citations for each and every single reason is also listed.

(Used with permission)

1. Sugar can suppress your immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause juvenile delinquency in children.

4. Sugar eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual’s ability to exercise.

5. Sugar in soda, when consumed by children, results in the children drinking less milk.

6. Sugar can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users.

7. Sugar can increase reactive oxygen species (ROS), which can damage cells and tissues.

8. Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children.

9. Sugar can produce a significant rise in triglycerides.

10. Sugar reduces the body’s ability to defend against bacterial infection.

11. Sugar causes a decline in tissue elasticity and function – the more sugar you eat, the more elasticity and function you lose.

12. Sugar reduces high-density lipoproteins (HDL).

13. Sugar can lead to chromium deficiency.

14. Sugar can lead to ovarian cancer.

15. Sugar can increase fasting levels of glucose.

16. Sugar causes copper deficiency.

17. Sugar interferes with the body’s absorption of calcium and magnesium.

18. Sugar may make eyes more vulnerable to age-related macular degeneration.

19. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

20. Sugar can cause hypoglycemia.

21. Sugar can lead to an acidic digestive tract.

22. Sugar can cause a rapid rise of adrenaline levels in children.

23. Sugar is frequently malabsorbed in patients with functional bowel disease.

24. Sugar can cause premature aging.

25. Sugar can lead to alcoholism.

26. Sugar can cause tooth decay.

27. Sugar can lead to obesity.

28. Sugar increases the risk of Crohn’s disease and ulcerative colitis.

29. Sugar can cause gastric or duodenal ulcers.

30. Sugar can cause arthritis.

31. Sugar can cause learning disorders in school children.

32. Sugar assists the uncontrolled growth of Candida Albicans (yeast infections).

33. Sugar can cause gallstones.

34. Sugar can cause heart disease.

35. Sugar can cause appendicitis.

36. Sugar can cause hemorrhoids.

37. Sugar can cause varicose veins.

38. Sugar can lead to periodontal disease.

39. Sugar can contribute to osteoporosis.

40. Sugar contributes to saliva acidity.

41. Sugar can cause a decrease in insulin sensitivity.

42. Sugar can lower the amount of Vitamin E in the blood.

43. Sugar can decrease the amount of growth hormones in the body.

44. Sugar can increase cholesterol.

45. Sugar increases advanced glycation end products (AGEs), which form when sugar binds non-enzymatically to protein.

46. Sugar can interfere with the absorption of protein.

47. Sugar causes food allergies.

48. Sugar can contribute to diabetes.

49. Sugar can cause toxemia during pregnancy.

50. Sugar can lead to eczema in children.

51. Sugar can cause cardiovascular disease.

52. Sugar can impair the structure of DNA.

53. Sugar can change the structure of protein.

54. Sugar can make the skin wrinkle by changing the structure of collagen.

55. Sugar can cause cataracts.

56. Sugar can cause emphysema.

57. Sugar can cause atherosclerosis.

58. Sugar can promote an elevation of low-density lipoproteins (LDL).

59. Sugar can impair the physiological homeostasis of many systems in the body.

60. Sugar lowers enzymes ability to function.

61. Sugar intake is associated with the development of Parkinson’s disease.

62. Sugar can increase the size of the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can increase kidney size and produce pathological changes in the kidney.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is the number one enemy of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make tendons more brittle.

71. Sugar can cause headaches, including migraines.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect children’s grades in school.

74. Sugar can cause depression.

75. Sugar increases the risk of gastric cancer.

76. Sugar can cause dyspepsia (indigestion).

77. Sugar can increase the risk of developing gout.

78. Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can.

79. Sugar reduces learning capacity.

80. Sugar can cause two blood proteins – albumin and lipoproteins – to function less effectively, which may reduce the body’s ability to handle fat and cholesterol.

81. Sugar can contribute to Alzheimer’s disease.

82. Sugar can cause platelet adhesiveness, which causes blood clots.

83. Sugar can cause hormonal imbalance – some hormones become underactive and others become overactive.

84. Sugar can lead to the formation of kidney stones.

85. Sugar can cause free radicals and oxidative stress.

86. Sugar can lead to biliary tract cancer.

87. Sugar increases the risk of pregnant adolescents delivering a small-for-gestational-age (SGA) infant.

88. Sugar can lead to a substantial decrease the in the length of pregnancy among adolescents.

89. Sugar slows food’s travel time through the gastrointestinal tract.

90. Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer.

91. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

92. Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult.

93. Sugar can be a risk factor for gallbladder cancer.

94. Sugar is an addictive substance.

95. Sugar can be intoxicating, similar to alcohol.

96. Sugar can aggravate premenstrual syndrome (PMS).

97. Sugar can decrease emotional stability.

98. Sugar promotes excessive food intake in obese people.

99. Sugar can worsen the symptoms of children with attention deficit disorder (ADD).

100. Sugar can slow the ability of the adrenal glands to function.

101. Sugar can cut off oxygen to the brain when given to people intravenously.

102. Sugar is a risk factor for lung cancer.

103. Sugar increases the risk of polio.

104. Sugar can cause epileptic seizures.

105. Sugar can increase systolic blood pressure (pressure when the heart is contracting).

106. Sugar can induce cell death.

107. Sugar can increase the amount of food that you eat.

108. Sugar can cause antisocial behavior in juvenile delinquents.

109. Sugar can lead to prostate cancer.

110. Sugar dehydrates newborns.

111. Sugar can cause women to give birth to babies with low birth weight.

112. Sugar is associated with a worse outcome of schizophrenia.

113. Sugar can raise homocysteine levels in the bloodstream.

114. Sugar increases the risk of breast cancer.

115. Sugar is a risk factor in small intestine cancer.

116. Sugar can cause laryngeal cancer.

117. Sugar induces salt and water retention.

118. Sugar can contribute to mild memory loss.

119. Sugar water, when given to children shortly after birth, results in those children preferring sugar water to regular water throughout childhood.

120. Sugar causes constipation.

121. Sugar can cause brain decay in pre-diabetic and diabetic women.

122. Sugar can increase the risk of stomach cancer.

123. Sugar can cause metabolic syndrome.

124. Sugar increases neural tube defects in embryos when it is consumed by pregnant women.

125. Sugar can cause asthma.

126. Sugar increases the chances of getting irritable bowl syndrome.

127. Sugar can affect central reward systems.

128. Sugar can cause cancer of the rectum.

129. Sugar can cause endometrial cancer.

130. Sugar can cause renal (kidney) cell cancer.

131. Sugar can cause liver tumors.

132. Sugar can increase inflammatory markers in the bloodstreams of overweight people.

133. Sugar plays a role in the cause and the continuation of acne.

134. Sugar can ruin the sex life of both men and women by turning off the gene that controls the sex hormones.

135. Sugar can cause fatigue, moodiness, nervousness, and depression.

136. Sugar can make many essential nutrients less available to cells.

137. Sugar can increase uric acid in blood.

138. Sugar can lead to higher C-peptide concentrations.

139. Sugar causes inflammation.

140. Sugar can cause diverticulitis, a small bulging sac pushing outward from the colon wall that is inflamed.

141. Sugar can decrease testosterone production.

142. Sugar impairs spatial memory.

143. Sugar can cause cataracts.

Citations:

1. Sanchez, A, et al. “Role of Sugars in Human Neutrophilic Phagocytosis.” Am J Clin Nutr. Nov 1973; 261: 1180-1184.

2. Bernstein, L et al. “Depression of Lymphocyte Transformation Following Oral Glucose Ingestion.” Am J Clin Nutr. 1997; 30: 613.

3. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

4. Bayol, S.A “Evidence that a Maternal ‘Junk Food’ Diet during Pregnancy and Lactation Can Reduce Muscle Force in Offspring.” Eur J Nutr. Dec 19, 2008.

5. Rajeshwari, R, et al. “Secular Trends in Children’s Sweetened-beverage Consumption (1973 to 1994): The Bogalusa Heart Study.” J Am Diet Assoc. Feb 2005; 105(2): 208-214.

6. Behall, K. “Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters.” Disease Abstracts International.1982; 431-437. POPLINE Document Number: 013114.

7. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.

Couzy, F., et al. “Nutritional Implications of the Interaction Minerals.”Progressive Food & Nutrition Science. 1933; 17: 65-87.

8. Goldman, L et al. “Behavioral Effects of Sucrose on Preschool Children.” J Abnorm Child Psy. 1986; 14(4): 565-577.

9. Scanto, S. and Yudkin, J. “The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers.” Postgrad Med J. 1969; 45: 602-607.

10. Ringsdorf, w., Cheraskin, E., and Ramsay. R “Sucrose, Neutrophilic Phagocytosis and Resistance to Disease.” Dental Survey. 1976; 52(12): 46-48.

11. Cerami, A, et al. “Glucose and Aging.” Scientific American. May 1987: 90.

Lee, A T. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 663: 63-67.

12. Albrink, M. and Ullrich, LH. “Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets.” Clin Nutr.1986;43: 419-428.

Pamplona, R, et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. Mar 1993; 40(3): 174-81.

13. Kozlovsky, A, et al. “Effects of Diets High in Simple Sugars on Urinary Chromium Losses.” Metabolism. Jun 1986; 35: 515-518.

14. Takahashi, E. Tohoku, University School of Medicine. Wholistic Health Digest. Oct 1982: 41.

15. Kelsay, L et al. “Diets High in Glucose or Sucrose and Young Women.” Am J Clin Nutr. 1974; 27: 926-936.

Thomas, B. L et al. “Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose.” Hum Nutr Clin Nutr. 1983; 36C(1): 49-51.

16. Fields, M., et al. “Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets.” Am J Clin Nutr. 1983; 113: 1335-1345.

17. Lemann, J. “Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium.” Am J Clin Nutr. 1976; 70: 236-245.

18. Chiu, C. “Association between Dietary Glycemic Index and Age-related Macular Degeneration in Nondiabetic Participants in the Age-Related Eye Disease Study.” Am J Clin Nutr. Jul 2007; 86: 180-188.

19. “Sugar, White Flour Withdrawal Produces Chemical Response.” The Addiction Letter. Jul1992: 4.

20. Dufty, William. Sugar Blues. (New York: Warner Books, 1975).

21. Ibid.

22. Jones, T.W., et al. “Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children.” J Ped. Feb 1995; 126: 171-177.

23. Ibid.

24. Lee, A. T. and Cerami, A. “The Role of Glycation in Aging.” Annals NY Acad Sci. 1992; 663: 63-70.

25. Abrahamson, E. and Peget, A. Body, Mind and Sugar. (New York: Avon, 1977).

26. Glinsmann, w., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” FDA Report of Sugars Task Force. 1986: 39.

Makinen, K.K., et al. “A Descriptive Report of the Effects of a 16-month Xylitol Chewing-Gum Programme Subsequent to a 40-Month Sucrose Gum Programme.”Caries Res. 1998; 32(2): 107-12.

Riva Touger-Decker and Cor van Loveren, “Sugars and Dental Caries.” Am J Clin Nutr. Oct 2003; 78: 881-892.

27. Keen, H., et al. “Nutrient Intake, Adiposity and Diabetes.” Brit Med J. 1989; 1: 655-658.

28. Tragnone, A, et al. “Dietary Habits as Risk Factors for Inflammatory Bowel Disease.” Eur J Gastroenterol Hepatol. Jan 1995; 7(1): 47-51.

29. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books: 1974) 129.

30. Darlington, L., and Ramsey. et al. “Placebo-Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis,” Lancet. Feb 1986; 8475(1): 236-238.

31. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

32. Crook, W. J. The Yeast Connection. (TN: Professional Books, 1984).

33. Heaton, K. “The Sweet Road to Gallstones.” Brit Med J. Apr 14, 1984; 288: 1103-1104.

Misciagna, G., et al. “Insulin and Gallstones.” Am J Clin Nutr. 1999; 69: 120-126.

34. Yudkin, J. “Sugar Consumption and Myocardial Infarction.” Lancet. Feb 6, 1971; 1(7693): 296-297.

Chess, D.J., et al. “Deleterious Effects of Sugar and Protective Effects of Starch on Cardiac Remodeling, Contractile Dysfunction, and Mortality in Response to Pressure Overload.” Am J Physiol Heart Circ Physiol. Sep 2007; 293(3): H1853-H1860.

35. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

36. Ibid.

37. Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease. (Bristol, England: John Wright and Sons, 1960).

38. Glinsmann, W., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” F.D.A. Report of Sugars Task Force. 1986; 39: 36-38.

39. Tjiiderhane, L. and Larmas, M. “A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats.” J Nutr. 1998; 128: 1807-1810.

40. Wilson, RE and Ashley, EP. “The Effects of Experimental Variations in Dietary Sugar Intake and Oral Hygiene on the Biochemical Composition and pH of Free Smooth-surface and Approximal Plaque.” J Dent Res. Jun 1988; 67(6): 949-953.

41. Beck-Nielsen, H., et al. “Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects.” Diabetes. 1978; 15: 289-296.

42. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.

43. Gardner, L. and Reiser, S. “Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol.” Proc Soc Exp Bioi Med. 1982; 169: 36-40.

44. Ma, Y, et al. “Association Between Carbohydrate Intake and Serum Lipids.” J Am Coli Nutr. Apr 2006; 25(2): 155-163.

45. Furth, A and Harding, J. “Why Sugar Is Bad For You.” New Scientist. Sep 23, 1989; 44.

46. Lee, AT. and Cerami, A “Role of Glycation in Aging.” Annals N Y Acad Sci. Nov 21,1992; 663: 63-70.

47. Appleton, N. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

48. Henriksen, H. B. and Kolset, S.O. Tidsslcr Nor Laegeforen. Sep 6, 2007; 127(17): 2259-62.

49. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

50. Ibid., at 132.

51. Vaccaro, 0., et al. “Relationship of Postload Plasma Glucose to Mortality with 19 Year Follow-up.” Diabetes Care. Oct 15,1992; 10: 328-334.

Tominaga, M., et al, “Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose.” Diabetes Care. 1999; 2(6): 920-924.

52. Lee, A T. and Cerami, A “Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging.” Handbook of the Biology of Aging. (New York: Academic Press, 1990).

53. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

54. Dyer, D. G., et al. “Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging.” J Clin Invest. 1993; 93(6): 421-422.

55. Veromann, S., et al. “Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.” Ophthalmologica. Jul-Aug 2003; 217(4): 302-307.

56. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

57. Schmidt, AM., et al. “Activation of Receptor for Advanced Glycation End Products: a Mechanism for Chronic Vascular Dysfunction in Diabetic Vasculopathy and Atherosclerosis.” Circ Res. Mar 1999; 1984(5): 489-97.

58. Lewis, G. F. and Steiner, G. “Acute Effects of Insulin in the Control of VLDL Production in Humans. Implications for The Insulin-resistant State.” Diabetes Care. Apr 1996; 19(4): 390-393.

R. Pamplona, M.J., et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. 1990; 40: 174-181.

59. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

60. Appleton, Nancy. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

61. Hellenbrand, W., et al. “Diet and Parkinson’s Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.” Neurology. Sep 1996; 47: 644-650.

Cerami, A, et al. “Glucose and Aging.” Sci Am. May 1987: 90.

62. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38.

63. Scribner, K.B., et al. “Hepatic Steatosis and Increased Adiposity in Mice Consuming Rapidly vs. Slowly Absorbed Carbohydrate.” Obesity. 2007; 15: 2190-2199.

64. Yudkin, L Kang, S., and Bruckdorfer, K. “Effects of High Dietary Sugar.” Brit Med J. Nov 22, 1980; 1396.

65. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38

66. Ibid.

67. Ibid.

68. Ibid.

69. Ibid.

70. Nash, J. “Health Contenders.” Essence. Jan 1992; 23: 79-81.

71. Grand, E. “Food Allergies and Migraine.” Lancet. 1979; 1: 955-959.

72. Michaud, D. “Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a Prospective Study.” J Natl Cancer Inst. Sep 4, 2002; 94(17): 1293-300.

73. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

74. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.

75. Cornee, L et al. “A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France.” Eur J Epid. 1995; 11: 55-65.

76. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books, 1974).

77. Ibid., at 44.

78. Reiser, S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans.” Am J Clin Nutr. 1986: 43; 151-159.

79. Ibid.

Molteni, R, et al. “A High-fat, Refined Sugar Diet Reduces Hippocampal Brainderived Neurotrophic Factor, Neuronal Plasticity, and Learning.”NeuroScience. 2002; 112(4): 803-814.

80. Monnier, v., “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45: 105-111.

81. Frey, J. “Is There Sugar in the Alzheimer’s Disease?” Annales De Biologie Clinique. 2001; 59(3): 253-257.

82. Yudkin, J. “Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes.” Nutr Health. 1987; 5(1-2): 5-8.

83. Ibid.

84. Blacklock, N.J., “Sucrose and Idiopathic Renal Stone.” Nutr Health. 1987; 5(1-2):9-12.

Curhan, G., et al. “Beverage Use and Risk for Kidney Stones in Women.” Ann Inter Med. 1998; 28: 534-340.

85. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

86. Moerman, C. L et al. “Dietary Sugar Intake in the Etiology of Biliary Tract Cancer.” Inter J Epid. Apr 1993; 2(2): 207-214.

87. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents.” J Nutr. Jun 1997; 1113-1117.

88. Ibid.

89.Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.

90. Bostick, RM., et al. “Sugar, Meat, and Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women.” Cancer Causes & Control. 1994; 5: 38-53.

Kruis, w., et al. “Effects of Diets Low and High in Refined Sugars on Gut Transit, Bile Acid Metabolism and Bacterial Fermentation.” Gut. 1991; 32: 367-370.

Ludwig, D. S., et al. “High Glycemic Index Foods, Overeating, And Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.

91. Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.

92. Lee, AT. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 1992; 663: 63-70.

93. Moerman, c., et al.”Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer.” Inter J Epid. Apr 1993; 22(2): 207-214.

94. Avena, N.M. “Evidence for Sugar Addiction: Behavioral and Nuerochemical Effects of Intermittent, Excessive Sugar Intake.” Neurosci Biobehav Rev. 2008; 32(1): 20-39.

Colantuoni, c., et al. “Evidence That Intermittent, Excessive Sugar Intake Cause Endogenous Opioid Dependence.” Obesity. Jun 2002; 10(6): 478-488.

95. Ibid.

96. The Edell Health Letter. Sep 1991; 7: 1.

97. Christensen, L., et al. “Impact of A Dietary Change on Emotional Distress.” J Abnorm Psy. 1985; 94(4): 565-79.

98. Ludwig, D.S., et al. “High Glycemic Index Foods, Overeating and Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.

99. Girardi, N.L.” Blunted Catecholamine Responses after Glucose Ingestion in Children with Attention Deficit Disorder.” Pediatr Res. 1995; 38: 539-542.

Berdonces, J.L. “Attention Deficit and Infantile Hyperactivity.” Rev Enferm. Jan 2001; 4(1): 11-4.

100. Lechin, E, et al. “Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans.” Neuropsychobiology. 1992; 26(1-2): 4-11.

101. Arieff, AI. “IVs of Sugar Water Can Cut Off Oxygen to the Brain.” Veterans Administration Medical Center in San Francisco. San Jose Mercury. Jun 12/86.

102. De Stefani, E. “Dietary Sugar and Lung Cancer: a Case Control Study in Uruguay.” Nutr Cancer. 1998; 31(2): 132-7.

103. Sandler, B.P. Diet Prevents Polio. (Milwakuee, WI: The Lee Foundation for Nutr Research,1951).

104. Murphy, P. “The Role of Sugar in Epileptic Seizures.” Townsend Letter for Doctors and Patients. May 2001.

105. Stern, N. and Tuck, M. “Pathogenesis of Hypertension in Diabetes Mellitus.”Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition. (Philadelphia, PA: Lippincott Williams & Wilkins, 2000) 943-957.

Citation Preuss, H.G., et al. “Sugar-Induced Blood Pressure Elevations Over the Lifespan of Three Substrains of Wistar Rats.” J Am Coli Nutr. 1998; 17(1): 36-37.

106. Christansen, D. “Critical Care: Sugar Limit Saves Lives.” Science News. Jun 30, 2001; 159: 404.

Donnini, D., et al. “Glucose May Induce Cell Death through a Free Radicalmediated Mechanism.” Biochem Biophys Res Commun. Feb 15, 1996; 219(2): 412-417.

107. Levine, AS., et al. “Sugars and Fats: The Neurobiology of Preference” J Nutr. 2003; 133: 831S-834S.

108. Schoenthaler, S. “The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings.” Int J Biosocial Res. 5(2): 88-89.

109. Deneo-Pellegrini H., et al. “Foods, Nutrients and Prostate Cancer: a Casecontrol Study in Uruguay.” Br J Cancer. May 1999; 80(3-4): 591-7.

110. “Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition.” Diabetes. Apr 1999; 48(4): 791-800.

111. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake Among Pregnant Adolescents.” J Nutr. 1998; 128: 807-1810.

112. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.

113. Fonseca, v., et al. “Effects of a High-fat-sucrose Diet on Enzymes in Homosysteine Metabolism in the Rat.” Metabolism. 2000; 49: 736-41.

114. Potischman, N., et al. “Increased Risk of Early-stage Breast Cancer Related to Consumption of Sweet Foods Among Women Less than Age 45 in the United States.” Cancer Causes & Control. Dec 2002; 13(10): 937-46.

115. Negri, E., et al. “Risk Factors for Adenocarcinoma of the Small Intestine.” Int J Cancer. Jul1999; 2(2): 171-4.

116. Bosetti, c., et al. “Food Groups and Laryngeal Cancer Risk: A Case-control Study from Italy and Switzerland.” Int J Cancer. 2002; 100(3): 355-358.

117. Shannon, M. “An Empathetic Look at Overweight.” CCL Family Found. NovDec 1993; 20(3): 3-5. POPLINE Document Number: 091975.

118. Harry, G. and Preuss, MD, Georgetown University Medical School. http://www.usa.weekend.com/food/carper_archive/961201carper_eatsmart.html.

119. Beauchamp, G.K., and Moran, M. “Acceptance of Sweet and Salty Tastes in 2-year-old Children.” Appetite. Dec 1984; 5(4): 291-305.

120. Cleve, T.L. On the Causation of Varicose Veins. (Bristol, England: John Wright, 1960).

121. Ket, Yaffe, et al. “Diabetes, Impaired Fasting Glucose and Development of Cognitive Impairment in Older Women.” Neurology. 2004; 63: 658-663.

122. Chatenoud, Liliane, et al. “Refined-cereal Intake and Risk of Selected Cancers in Italy.” Am J Clin Nutr. Dec 1999; 70: 1107-1110.

123. Yoo, Sunmi, et al. “Comparison of Dietary Intakes Associated with Metabolic Syndrome Risk Factors in Young Adults: the Bogalusa Heart Study.” Am J Clin Nutr. Oct 2004; 80(4): 841-848.

124. Shaw, Gary M., et al. “Neural Tube Defects Associated with Maternal Periconceptional Dietary Intake of Simple Sugars and Glycemic Index.” Am J Clin Nutr. Nov 2003; 78: 972-978.

125. Powers, L. “Sensitivity: You React to What You Eat.” Los Angeles Times. Feb 12, 1985.

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126. Jarnerot, G. “Consumption of Refined Sugar by Patients with Crohn’s Disease, Ulcerative colitis, or Irritable Bowel Syndrome.” Scand J Gastroenterol. Nov 1983; 18(8): 999-1002.

127. Allen, S. “Sugars and Fats: The Neurobiology of Preference.” J Nutr. 2003; 133: 831S-834S.

128. De Stefani, E., et al. “Sucrose as a Risk Factor for Cancer of the Colon and Rectum: a Case-control Study in Uruguay.” Int J Cancer. Jan 5, 1998; 75(1): 40-4.

129. Levi, E, et al. “Dietary Factors and the Risk of Endometrial Cancer.” Cancer. Jun 1, 1993; 71(11): 3575-3581.

130. Mellemgaard, A, et al. “Dietary Risk Factors for Renal Cell Carcinoma in Denmark.” Eur J Cancer. Apr 1996; 32A(4): 673-82.

131. Rogers, AE., et al. “Nutritional and Dietary Influences on Liver Tumorigenesis in Mice and Rats.” Arch Toxicol Suppl. 1987; 10: 231-43. Review.

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Source: nancyappleton.com

Wednesday's Hump Day Humor

noreply@blogger.com (Dennisse Lisseth) — Wed, 03 Nov 2010 04:00:00 +0000

Motivating Ads

noreply@blogger.com (Dennisse Lisseth) — Tue, 02 Nov 2010 04:00:00 +0000

I REALLY REALLY REALLY love these Nike Ads. I find them so motivating and inspiring because what they say is SO REAL. A healthy body is not a sickly skinny body. A healthy body has curves and is round. A healthy body eats whole organic foods, exercises and meditates. A healthy mind and person is not obsessed about each and every body part. A healthy mind focuses on the much bigger picture. About the things that really matter in life. About the people that they love.

P.S.-- In order to be able to read each Ad, you'll have to click on each one individually so that the text will appear larger. (Please click on them, it'll be SO worth it)

Source for these pictures: Nike

Question and Answer

noreply@blogger.com (Dennisse Lisseth) — Mon, 01 Nov 2010 04:05:00 +0000

This is a typical green smoothie for me. This one contains, spinach, one apple, one banana, some blueberries, some strawberries, water and ice.

Question: What are your favorite Healthy Breakfast, Lunch & Dinner recipes? What is your favorite Raw food recipe? ( Just watched Food Matters last night and wanting to try some new things.) Thanks for your input.

~ Asked by Scott

Answer: Scott, it's been almost 2 years since I've been having a green juice for breakfast. Back then I purchased a Breville juicer and I put all sorts of green vegetables in it for my breakfast. You always need a base (a main ingredient that gives off TONS of juice). I usually use a whole cucumber but you can also use carrots as a base. Afterwards, you could mix and match any vegetables you'd like (just put in enough to make 16 ounces). And it's best to vary it up, that way you get your vitamins and minerals. An example of a juice that I like to make is one cucumber, a handful of spinach, some broccoli, a little bit of kale and a few brussels sprouts. No water or ice is added to a green juice. It's all pure vegetables being liquified. A green juice has no fiber and because of that your body doesn't need to digest it. From the second you drink it, it goes straight into your cells.

A few months ago I purchased a Vitamix blender. And ever since then I've been making green smoothies almost everyday. Sometimes I drink a green smoothie for breakfast but most of the time, I drink green smoothies for lunch and/or snacks. To make green smoothies all you need is a blender. The Vitamix is the Cadillac of all blenders, but if you don't have one of those, any blender will do. If you're new to green smoothies then it's best to combine fruits with green leaves. An example of a green smoothie that I like is a handful of spinach, blueberries, raspberries, strawberries, one apple, cold water and ice (for a smoothie you do use ice and water). It's called a green smoothie because of the green leaves you put in. A rule of thumb is to not mix vegetables and fruits in a smoothie. Leaves are considered neutral. So for example, it's either spinach and fruits or spinach and vegetables. I'm saying spinach but you can use anything you'd like such as romaine lettuce, kale, collard greens, etc. If you're new to green smoothies then I recommend you start with the fruit smoothies and as you eat healthier and your body becomes more alkaline, you could ease your way into vegetable smoothies. I'd like to tell you that the green fruit smoothies that I make are NOT green in color. And since the fruits make it taste awesome, green smoothies are great for children because the spinach is really good for them and they won't even know that the smoothie contains spinach. In fact, you can't even taste the spinach in the smoothie. Most of my smoothies are purplish in color (because of the berries). And unlike a green juice, a green smoothie does contain loads of fiber. Therefore, it's filling, the body needs to digest it and because they're somewhat heavy, you can even use them as healthy meal replacements.

For lunch and dinner I happen to be big on salads and soups. There's two Raw Food restaurants close to where I live and I go there at times. Because Raw Food is as healthy as food gets, when I go there, I eat whatever I want. I especially love their raw soups and their raw tacos. When I'm home and I don't feel like soup and salad, I like to eat stir-frys, or gluten-free pasta dishes, bean dishes, etc.

Scott, I don't have a dehydrator at home (if you eat Raw Foods most of the time it's best to buy one of those). So that's why I eat at those 2 Raw Food Restaurants often. So at home, the Raw Foods that I prepare are my green smoothies and green juices, salads, and raw made-from-scratch salad dressings. But at a Raw Food Restaurant I like to try all sorts of raw dishes that I can't eat at home because I don't have a food dehydrator. What I like about eating Raw Foods is that it tastes great, it's healthy and by the time I'm done eating, I don't feel like I ate too much. Me and my stomach feel "just right". I'm not a dessert eater so I don't order raw desserts. But I've heard that raw desserts taste better than "regular" desserts. But to answer your question, the best meal I ever ate at a Raw Foods Restaurant was a taco. It tasted so out of this world and that's considering that I don't even like Mexican food.

Most of my family and friends are not vegetarian. They eat meats every single day. They've asked me for advice on what they can eat that is healthier but they're clear on the fact that they don't want to give up meat. Since meat is very acidic and not healthy, my advice to them is to limit the amount of meat that they eat. I tell them that as a personal rule, they should start their lunch and/or dinner with a large salad. And then go on to the main entree. That way they'll be a lot fuller from the salad that they just ate and they'll be eating less meat. I also tell them to cut down on white refine carbohydrates (such as white bread, white rice, pasta) and switch to gluten-free versions of those foods but most importantly to fill their plates with more vegetables and less carbs and meat.

I also tell them that if they're going to eat meat, it's best to eat meat only once a day. Most people eat animal protein for breakfast, lunch and dinner. Green juices and green smoothies is an easy breakfast which contains no meat. A vegan soup and a salad makes for a great lunch and it contains no meat. And dinner can be a large salad, vegetables and a lean piece of meat.

Meatless Monday Recipe

noreply@blogger.com (Dennisse Lisseth) — Mon, 01 Nov 2010 04:00:00 +0000

I'm getting this Indian recipe from Cate (Cate's World Kitchen). I haven't tried it yet but I'm dying to try it for a number of reasons. For one, because I love beans, for two because I love ethnic foods and for three because Cate is so passionate about foods, in fact her food blog is simply magnificent and considering that she's made Chana Masala many times before, this is her favorite recipe for it. Also, these are pretty basic ingredients that I already have in my kitchen, might as well make this now. I am so looking forward to making this delicious sounding and looking dish.

Chana Masala

Ingredients:

2 tbsp vegetable oil

1 small onion, minced

1 clove garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon curry powder

1/4 teaspoon salt

1 large Roma tomato, seeded and chopped

1 15oz can chickpeas – do not drain (or about 2 cups cooked beans with liquid)

1 teaspoon fresh ginger

Directions:

Heat the oil in a wide skillet over medium high heat, then add the onion and cook, stirring, until it begins to brown (5-7 minutes).

Stir in the garlic, cumin, coriander, turmeric, cumin seeds, and curry powder, and let cook for about a minute. Stir in the tomato and cook, stirring, for 2 minutes.

Add the chickpeas and their liquid, turn the head down to medium, and simmer for about 10 minutes, or until it has thickened slightly. Stir in the fresh ginger, taste and add salt if necessary, then serve.

Photo and recipe via Cate's World Kitchen

Whatever Happened to Riding Your Bike Everywhere?

noreply@blogger.com (Dennisse Lisseth) — Fri, 29 Oct 2010 04:00:00 +0000

There's a lot I love about this picture. The model is wearing a dress that is so casual and totally my style. But most importantly I love the concept of riding a bike to.... EVERYWHERE!!!! And a cool bonus is that it has a basket in the front and in the back. That makes grocery shopping or any type of shopping for that matter feasible on a bike. No car necessary. That way you're doing the environment and your health a huge favor. Riding a bike equals not polluting the environment and beaucoup exercise. And don't forget that when you're talking about exercise, weight loss and toned muscles are always involved. Always a PLUS! (remember... It never hurts to look incredibly smokin')

I saw this picture a few days ago on Table Tonic and I absolutely fell in love with it. Why? Because it reminds me of the good old days (at least in this country), back when people used to walk and ride their bikes everywhere. It reminds me of the times before Nintendo and XBox were invented and kids used to play outdoors all the time. It reminds me of the simpler times. I've never been to Europe but somehow I envision many people walking everywhere and riding their bikes as oppose to driving.

This picture brings me back to the good ol' black and white TV days. Kind of like the show Leave it to Beaver. Of course I was not even born back then but hey, that's what goes on through my mind as I see this model on this bike. But at the very least this pic makes me want to take a weekend getaway to the country side, rent a bike and go explore.

Actually......

I'm not ready to make this commitment quite yet but I am going to start walking instead of driving whenever I have to run local errands. Just as long as one round trip is 4 miles or less. I am going to mentally prepare myself for this because once I start, there's no turning back. That means that I will be walking to the grocery store, the bank, and to stores and restaurants that are in my neighborhood. It may not seem like a big deal but it actually is because in this country we have gotten so accustomed to driving everywhere, to taking elevators instead of the stairs, to lounging in front of the TV, etc. So by walking everywhere, it'll remind me as if I'd be living in the 1950's. Exercise, the sun, Vitamin D does the body good!

And to think....

I have made this decision all because of this one picture.

Image via Table Tonic via Country Road

101 Schooling: Cancer Fighting Foods Part 1

noreply@blogger.com (Dennisse Lisseth) — Thu, 28 Oct 2010 04:00:00 +0000

When I was growing up the word "Cancer" wasn't necessarily unheard of but it was rare. I knew no one that had it. None of my friends' family members had it when I was in elementary, middle and high school. At the time I didn't really know what Cancer was. I associated the word Cancer with Death. I thought if you had Cancer it meant that you were going to be dying soon. But I didn't know what caused Cancer and much less knew that there were many things that you can do and eat in order to prevent Cancer.

My father was a heavy smoker and after I had graduated from high school, he was hospitalized because he got really ill from pneumonia. As I visited him in the hospital I noticed that one of the buildings was the Cancer building and I remember feeling really bad for the people that were entering and exiting that building because I knew that they must have been visiting a family member who was dying of Cancer.

Two years ago I had a horrible nightmare. In that dream a voice was telling me that if I don't take care of myself, I will get Cancer. That dream scared me so much especially because I was and still am so young. And to make things even weirder, a few days later I went to the bookstore because I was shopping for a business book. As I was in the business section of that bookstore, I came across a book that was obviously misplaced there because it was called, Crazy Sexy Cancer Tips by Kris Carr. Since I like pretty eye candy things and the book had a nice cover to it, I picked it up. I also found it as a "sign" that I happened to have accidentally come across this book since I had just had a dream about Cancer just a few days ago. (Eerie, yes I know) Once I picked it up and starting flipping through the pages I couldn't put it down and so I bought it.

I learned so much from that book. That book was such an eye opener for me and it was the reason I decided to change my lifestyle. A month after I had purchased that book I decided to buy a Breville juicer and I started juicing green vegetables daily. I also took daily wheatgrass shots, started going to Bikram Yoga, purchased an Urban Rebounder (good for your lymph nodes) and even started going into saunas at my local spa and gym. That book taught me that you CAN control Cancer if you have it. And there is SO much that you can do in order to prevent Cancer. And now I have a library of books and documentaries here at home all on the subject of health.

I've been talking about Cancer so much that actually I should have defined it first.

Cancer occurs when cells in your body grow in ways they're not supposed to. Cancer cells don't have a normal life cycle like regular cells. They grow abnormally and continue to grow. A cell can reproduce abnormally on its own, or other causes, like the environment, smoking, heavy alcohol use, exposure to the sun or to tanning, poor nutrition or obesity, can make cell growth erratic.

Like I said, there's so much that you can do to PREVENT Cancer as well as there's so much that you can do if you DO have Cancer. I should write several posts on this subject because there really is a lot that you can do. And chemo, radiation, etc. is not what I mean here. If you have cancer, you can add so many more years to your life and even reverse it by doing so many holistic things out there. No medicine is involved. Instead, it is a lifestyle change.

I will write a future blogpost on things you can do in order to prevent cancer and things you should be doing if you do have Cancer. However, this blogpost is on things you can eat in order to PREVENT Cancer and things to eat if you do in fact have Cancer.

As a side note, I would like to tell you that shortly after I had purchased Kris Carr's book, my mom found out that she had Cancer in her Uterus. She had a large tumor and got surgery in order to get it removed. The oncologist advised her to go through chemotherapy and radiation. But since by that time I was already living a healthy lifestyle, I advised her against it. She was very hesitant towards listening to me and I kept telling her that I wouldn't guide her in the wrong direction. My family was also very skeptical because mainstream medicine tells you that if you have Cancer you must go through chemo. And here I am on the other hand advising her that all chemo is is poison and you can't heal your body by giving it poison. So I told her that her lifestyle needed a lot of changing.

I advised my mom to only eat alkaline foods from now on. No more acidic foods. That meant that she had to be vegan from now on and eat as much raw vegan foods as possible. I asked her to eliminate all sugars including fruit from her diet until the Cancer is gone. She drank a carrot juice and a green vegetable juice everyday. She had to exercise, have less stress, take supplements, drink only purified filtered water, eliminate soy, eliminate all processed foods, she could only eat whole organic foods. Lots and lots of vegetables. She did all of this daily. Fast-forward two years later and her Cancer is gone. 100% completely gone. Please know that I'm not a doctor, so if you have cancer or you know someone who does, please seek medical advice.

Anyways, enough about my personal Cancer stories and here is a list of Cancer Fighting Foods.

Cancer Fighting Foods

Note: Part 1 is the list of the Cancer fighting foods and Part 2 will tell you the "why" for each and every item on this list.

WHEATGRASS (the #1 Cancer fighting food)

Avocados

Beans

Berries

Broccoli, cabbage, and cauliflower

Carrots

Chili peppers and jalapenos

Cruciferous vegetables

Figs

Flax

Garlic

Ginger

Grapefruits

Red grapes

Kale

Licorice root

Mushrooms

Nuts

Oranges and Lemons

Papayas

Red Wine

Rosemary

Seaweed and other sea vegetables

Sprouts

Sweet Potatoes

Green tea and Black tea

Tomatoes

Tumeric

Vitamin D

After looking at this list, in a nutshell you'll see that Cancer fighting foods are actually just eating a whole bunch of vegetables. An alkaline body is what fights Cancer and an acidic body is what feeds it. Cancer cells grow on sugar and animal meat so if you have Cancer, you have to stop feeding cancer what it wants. Which means... STOP eating sugar and meat. Cancer cells cannot survive in an alkaline environment. Organic uncooked vegetables, pharmaceutical-grade supplements, purified water, clean air, etc. are all alkaline and if you give your body all these things, the cancereous cells cannot continue to grow and they start to die. So that's how you prevent and could even reverse Cancer.

I'd also like to point out that not all vegetables are the same. There is a HUGE difference between organic vegetables and conventional vegetables. (When food is not organic, it is considered "conventional") Conventional vegetables aren't as good for you because they are loaded with pesticides and GMO's. Your body considers those as foreign objects so it has to fight even harder which in turn stresses out your body. So please buy organic vegetables, your body will thank you for it and you will add so many more years to your life.

And as far as cooked vs. uncooked vegetables, that's also another HUGE difference. Uncooked, organic vegetables are very alkaline (which is what your body needs). The easiest way to consume a lot of uncooked vegetables is to eat a lot of salads and to juice them. Simply invest in a good juicer and all you do is put vegetables in the juicer. No need to peel the vegetables. Just simply wash them first. It's as simple as that. The greener the vegetable, the healthier it is for you. I love putting kale, spinach, cucumber and broccoli in my juicer. Vegetable juices are also called green juices and when you drink them, it goes straight into your cells because the juice has no fiber. Cancer hates green juices so just make sure to drink a lot of it. Give Cancer everything that it hates so that it can no longer keep growing. Those cancerous cells will start dying sooner vs. later. Vegetables turn acidic once they're cooked. That's why it's best to eat them raw.

If you don't have Cancer, you can eat cooked vegetables but just also eat a lot of raw vegetables. If you do have Cancer, then eliminate cooked vegetables for a while. Let the cancer cells die first.

Since this turned into a really long post, Part 2 of this post will detail "why" exactly each of those items on this list fights off Cancer.

Having Trust is ESSENTIAL in a Business

noreply@blogger.com (Dennisse Lisseth) — Wed, 27 Oct 2010 04:05:00 +0000

"The second you think nobody else can do what you can do, you're not going to grow. You have to rely on the fact that you can train someone, and that he or she will put his or her heart and soul into the business as much as you would. If you don't have that trust, it won't work."

~ Tom Colicchio

Chef-owner of the Craft family of restaurants and the head judge of the Bravo TV Series, Top Chef