Tuesday, November 19, 2013

Handling Menopause the Natural Way
 
Menopause is not a disease, menopause occurs when you stop producing estrogen and progesterone, and your periods cease.
 
While not having to deal with the annoyances of a monthly period are celebratory, exchanging them for hot flashes, night sweats, mood swings, insomnia, dry skin, weight gain, vaginal dryness, low sex drive are not fun. These are just a few of the many symptoms women approaching menopause experience, culminating with the cessation of your monthly menstruation. These symptoms occur primarily due to hormonal fluctuations, and can begin as many as 10 to 15 years before you actually reach menopause.
 
 
Perimenopause
 
Most women begin to notice symptoms of perimenopause in their late 30s or early 40s. These symptoms are related to fluctuating levels of estrogen and progesterone, as well as changes to how often you ovulate. Perimenopause symptoms may only last a few years, or you may experience them at varying levels for as many as 15 years. Symptoms also tend to increase in frequency as you get closer to menopause. Common symptoms include:
  • Menstrual irregularities: Your period may become more or less frequent. You may also experience between period spotting or skip periods altogether, or your periods may begin to last longer than the normal five to seven days.
  • Hot flashes: You may experience these as night sweats, when you wake up with your sheets soaked with perspiration, or during the day. The hot flashes may become more frequent as you draw nearer to menopause and can be very intense and uncomfortable.
  • Insomnia: This may occur due to night sweats, or it may be an independent symptom.
  • Irregular ovulation: While ovulation was once regular, it now occurs at less regular intervals. While changes in ovulation decrease fertility, it also can increase your risk of unexpected pregnancy if you rely on an ovulation calendar as your main form of birth control.
  • Irritability: Moodiness may be due to lack of sleep or to hormonal fluctuations. Depression may also occur.
  • Changed libido: This may occur for many reasons, including hormonal fluctuations and vaginal dryness, which can cause discomfort during intercourse.
Menopause
 
Full menopause occurs most frequently between the ages of 45 and 55. Once you have not had a period for 12 months, you are considered to have reached menopause. While perimenopause gradually eases (although sometimes it doesn’t seem easy!) you into menopause, in some cases it arrives abruptly with few symptoms. Women who have had hysterectomies without hormone replacement therapy may suddenly enter menopause post-surgically, and may experience more drastic symptoms due to sudden changes in hormonal levels. All of the same symptoms that occur in perimenopause may also plague you after your period has ceased. Further, due the significant decrease in estrogen occurring after menopause, women are more likely to develop osteoporosis and loss of bone density.
 
Hormone Replacement Therapy
 
For years, doctors used hormone replacement therapy to treat the symptoms of menopause; however, clinical trials in 2002 revealed risks associated with long-term use of HRT. Now, it is a personal decision women make with their physicians after evaluating the risks and drawbacks. Women choosing HRT should discuss risks and drawbacks associated with estrogen-only replacement therapy, as well as combined estrogen-progestin replacement therapy. Risks and benefits may increase or decrease with the type of HRT, as well as whether the woman has had breast cancer, uterine cancer, or hysterectomy.
Increased risks associated with HRT include:
  • Heart disease
  • Abnormal mammograms
  • Breast and uterine cancer
  • Liver damage
  • Stroke and blood clots
  • Gall bladder disease
  • Facial hair growth
  • Eye problems
  • Insulin resistance
  • Headaches
  • Weight gain
  • Mood changes
At the same time, HRT may confer certain protections to women, including:
  • Decreased menopause or peri-menopausal symptoms
  • Decreased risk of developing osteoporosis
  • Decreased risk of colorectal cancer
  • Decreased risk of heart disease

Controlling Symptoms of Menopause
 
Ready to find ways to naturally control your menopause symptoms? Let’s take a look at them one by one.
  1. Hot flashes: While many women think hot flashes are inevitable, there are things you can do to control them! A number of things can trigger hot flashes, including stress, alcohol, spicy foods, caffeine, medication, hot showers, and smoking, among others. Keep a journal and record your triggers, and then seek to avoid them. Eliminate caffeine, stop smoking, and minimize any unnecessary medications. Get on that rooibos or herbal tea, and give up the coffee! Keep rooms on the cool side and dress in layers you can peel off quickly if you find yourself becoming too warm. Wear light, natural fabrics and keep some water on hand for hydration. Minimize stress by practicing yoga or meditating.
  2. Insomnia: Since insomnia is frequently caused by hot flashes or night sweats during menopause, your room environment is important. Keep the temperature on the cool side and sleep under cotton sheets and light, natural fabric blankets. Don’t eat right before bedtime, and eat a healthy, plant-based diet during the day. Avoid stimulants like caffeine or smoking. Relax before bedtime by meditating or performing gentle stretches, and avoid taking a hot bath or shower, or drinking a hot beverage before bed.
  3. Irritability and moodiness: One of the best remedies for mood swings is exercise! Get outside and take a brisk 20-minute walk, or practice yoga daily. You can also center yourself through meditation. Also, try to always make a post workout snack to stop yourself from eating a larger meal. Caffeine, medication, and smoking can contribute to mood swings, so avoid them at all costs. Support your body nutritionally by eating a healthy plant-based diet, and get plenty of sleep. Chlorophyll from eating a lot of greens is a great mood stabilizer. Be sure to take time for yourself, as well. You may also want to try massage or acupuncture, which can help to re-balance your energy.
  4. Libido changes: Hormonal fluctuations, lack of sleep, stress, and even concern about aging can lead to changes in libido during menopause and perimenopause. Get plenty of sleep and engage in stress reduction activities like exercise, yoga, meditation, and “me time.” Energy medicine like acupuncture, reiki, and massage can also help rebalance your natural energy and increase your sex drive. You may also wish to consider eating natural aphrodisiac foods such as cinnamon and chocolate. Most importantly, spend positive time with your partner just enjoying one another’s company as often as possible so you can reconnect and remember why you fell in love in the first place.
  5. Vaginal dryness: The simplest solution for vaginal dryness is to boost water intake. Switch to natural self-care products like soaps and powders that are free of drying chemicals like alcohol. Avoid alcoholic beverages and caffeine, which can be dehydrating. Add omega-3 fats to your diet, as well. If you still experience vaginal dryness after making these changes, try a natural personal lubricant like coconut oil. I don’t recommend petroleum-based ones.
  6. Urinary incontinence: If you are experiencing urine leakage, you can strengthen your pelvic floor muscles to prevent this. Practice Kegel exercises three times per day by tightening the same muscle you use to stop your flow of urine.
You can control your menopausal symptoms with simple, natural dietary and overall lifestyle changes. By doing so, you will make the transition into your next phase of life comfortably and gracefully.

Natural Progesterone
 
Progesterone is a steroid hormone made by a woman's ovaries when she ovulates and in smaller amounts by the adrenal gland. A menstruating woman will typically produce about 20 to 30 mg of progesterone a day during the luteal or last phase of her menstrual cycle.
 
While menopause doesn't typically occur until age 50 or later, many women can start going out of balance in their 30s or even earlier. This decline in progesterone is not trivial for as women age into their fourth, fifth, and sixth decade, their progesterone levels continue to fall.  By the time they reach perimenopause as much as 75% or more of their youthful progesterone secretion may already be missing.

Natural progesterone is very useful to balance excess estrogen which can be a major risk for breast cancer. Natural progesterone is also different from estrogen in that your body can use it as a precursor or starting material to make other hormones such as adrenal hormones. It can even convert it into estrogen or testosterone if your body needs it.

Natural progesterone is made from a substance called diosgenin which is commonly extracted from wild yams or soybeans.  Even though it may be extracted from soy it is a highly purified hormone and there are absolutely no remnants of soy substances that would lead to any problem.

Natural progesterone is the identical hormone that is produced by a woman's ovary. It is made from naturally occurring plant steroids found in the wild yam. It is NOT the synthetic version that is commonly purchased as tablets with a prescription such as Provera.

Synthetic progesterone's, like Provera or medroxyprogesterone, can produce severe side effects including increased risk of cancer, abnormal menstrual flow, fluid retention, nausea, depression and can even increase risk of heart disease and stroke. Side effects are extremely rare with natural progesterone. The only one of concern is that it can potentially alter the timing of your menstrual cycle.
 
Natural Remedies
 
Wild Yams: These root vegetables are high in estrogen and have been found to help balance estrogen levels during menopause; wild yam is often promoted as a “natural alterative” to estrogen therapy. Try adding one or two yams to your diet throughout the week as a way to increase your estrogen levels and to help with mood swings and irritability.

Flaxseeds and flaxseed oil: The high amount of phytoestrogens found in flax has been found to improve menopausal symptoms by helping to rebalance estrogen levels. Phytoestrogens are naturally occurring, estrogen-like hormones that can be found in plant derivatives such as flaxseeds. Adding ground flaxseeds to your smoothies, cereal and salads may help reduce the incidence and severity of hot flashes and mood swings.
 
Royal Maca: seems to be an amazing adaptogenic herbal solution for menopause that has helped many women. Be sure to avoid the inexpensive ones, as they typically don’t work. Get the real deal from Peru.
 
Omega-3. Take high quality, animal-based omega-3 fats. A high quality animal-based omega-3 supplement, such as krill oil, can be far more effective and beneficial than fish oil. Balance omega-3 and omega-6 by eating foods rich in these oils.
 
Green tea. Polyphenols are associated with a lowered risk of heart disease, and green tea like Royal Matcha has polyphenols that can be more effective than those in red wine - plus 17 times the antioxidants of wild blueberries. One study shows green tea can also reduce the risk of breast cancer in younger women under 50, and now, certain polyphenols have been shown to have some HRT-like benefits, without the drawbacks.

Soy: There are two key elements in soy that have been found to help reduce menopausal symptoms: isoflavones and phytoestrogens.
But make sure you get the organic fermented soy products all the time, as the genetically modified / unfermented soy can be very detrimental to your health. For centuries, Asian people have been consuming fermented soy products such as natto, tempeh, and soy sauce, and enjoying the health benefits. Fermented soy does not wreak havoc on your body like unfermented soy products do.

Citrus fruits: The high vitamin C content found in citrus fruits will help alleviate some of the fatigue you may be experiencing. It will also help support any emotional stress that may be taking place during this time. Eating a clementine or drinking a glass of cold water with fresh squeezed lemon will add some beneficial vitamin C to your diet.
 
Vitamin D: There are only about 30,000 genes in your body and vitamin D has been shown to influence about 3,000 of them. That is one of the primary reasons it influences so many diseases, from cancer and autism to heart disease and rheumatoid arthritis, just to name a few. Vitamin D isn't actually a vitamin, although scientists refer to it as such. It's actually a steroid hormone that you get from sun exposure, food sources, and/or supplementation.
 
Red Clover: Many of the discomforts plaguing menopausal women can be significantly reduced with a daily intake of red clover extract, say Danish researchers. (more: http://sciencenordic.com/red-clover-eases-menopausal-discomfort)
 
Dong Quai: Native to the high mountains of China and Japan, Dong Quai has been used for centuries in the treatment of menstrual problems in women. More recently, women have reported the benefits of the herb in treating the symptoms of menopause.
Schizandra: In Korean medicine, schizandra is sometimes used to treat cardiovascular symptoms associated with menopause. Schizandra is also used to remedy insomnia, mental fatigue and memory problems.  It is known for its ability to increase sexual fluids in females and retain moisture in the skin.
Black Cohosh: also known as black snakeroot or bugbane, Black cohosh is a medicinal root. It is used to treat women's hormone-related symptoms, including premenstrual syndrome (PMS), menstrual cramps, and menopausal symptoms. Black cohosh contains potent phytochemicals that have an effect on the endocrine system. (more: http://articles.mercola.com/sites/articles/archive/2007/01/11/how-black-cohosh-can-tame-a-womans-hot-flashes.aspx)
 
Source: www.kimberlysnyder.net , www.webmd.com , www.mercola.com

Monday, November 18, 2013

Cooking Oils
We all know that raw foods are great for our health and many of us also enjoy healthy cooked foods as well. So how can we make sure the cooked foods we eat are as healthy as possible?

When it comes to cooking you can heat foods in a gentle and healthy way with stable fats OR you can destroy the health properties of foods in a dangerous way with unstable fats. So what's the best oil to cook with ?


 
Healthy Cooking Oils

When looking for healthy cooking oils, there are a lot of options, depending on what you’re looking for in terms of nutrition, heating capacity, and flavor. The first thing to remember is that anytime you cook with an oil, you risk heating it too much, which can cause oxidation and lead to the formation of carcinogens and other unhealthy compounds. When your oil starts to change color, that’s a sign that it’s starting to degrade from too much heat.

On the whole, oils come in three categories as far as what types of fatty acids they have:
Saturated fatty acids pack together tightly, making this oil extremely stable even when exposed to heat and light. Oils with high levels of saturated fatty acids are the best choice for cooking.
Monounsaturated fatty acids don’t pack together as tightly as saturated fatty acids do. They are relatively stable when exposed to heat, however, and work well when cooking at low-to-medium temperatures.
Polyunsaturated fatty acids don’t pack together very well. They are unstable and may produce significant levels of free radicals when exposed to heat. They should not be used for cooking.
On the list below, you have the oils that are considered healthy and can withstand the heat:
Coconut Oil: One of the most unique oils, coconut oil is nearly a completely saturated fat that’s been linked with overall reductions in cholesterol, and may have other health benefits like increasing energy and promoting a healthy digestive tract. It can withstand the heat for most recipes. Stars for: High smoke point of about 450 degrees, and the “virgin” variety is virtually scent-free. Many health benefits. Great in soups, stews, curries and baked goods.
Red palm Oil: (not to be confused with palm kernel oil): Taken from the fruit of the palm, it’s high in saturated fat, which makes it a nice, stable cooking oil. It also has a high ratio of “good fats,” with new research finding health benefits similar to olive oil. It contains a high content of carotenes, including lycopene, and numerous tocotrienols, highly potent forms of vitamin E. Stars for: Withstands high heat, nutritious, stable.

Olive Oil (the light olive oil): olive oil outperforms other vegetable oils when it’s heated.  First, it contains polyphenols and tocopherols (vit.E) which act to protect the oil from oxidation. Second, it’s made up of mostly monounsaturated fat (that’s the one with only one double bond) which makes it more stable in heat than fats with high amounts of polyunsaturated fats which have more double bonds. Olive oil is well known for its heart healthy effects and is believed to be a key reason for the health benefits of the mediterranean diet. It can raise HDL (the good) cholesterol and lower the amount of oxidized LDL cholesterol circulating in your bloodstream.

Avocado Oil: How about a smoke point of 510 degrees? This oil can withstand the heat, and yet is chock full of healthy fats. Stars for: Versatile - use for high heat cooking, sautéing, frying, baking, you name it. Also wonderful in dressings and stir-fries. Provides added health benefits like the potential reduction of heart disease.


Almond Oil: This oil is full of good-for-you fats and has a high smoke point of about 495 degrees. Great for all sorts of cooking, and also works great in desserts because of its natural almond flavor. Stars for: High smoke point, healthy omega-3 fatty acids, clean, neutral flavor.


Healthy Oils for Low-to-Medium Heat Cooking

Several oils are good for you because of their nutritional content, but may have lower smoke points, which means their nutrients can oxidize and become bad for your health more quickly than those with a higher smoke point. Some of these include the following—just be sure to purchase organic versions that are free of aflatoxins.

Produced by certain types of fungi that like to live on grains and nuts - particularly domestic peanuts - these toxins can be detrimental to human health. A 2010 study found that oils like olive, peanut, and sesame can all be contaminated. Check with the manufacturer, and look for peanut oil made from raw, wild peanuts, which are free of aflatoxin.
Extra-virgin olive Oil: Olive oil is a great source of healthy monounsaturated fats, which help control cholesterol levels and have been linked with heart health. At temperatures over 200 it can oxidize, however, which may not be good for your body. Stars for: Great in its non-heated form. Drizzle it on steamed veggies or onto a nice cold salad. Also good for low-heat sautéing. Refined oils can stand more heat.

Walnut Oil: This is full of healthy omega-3 fatty acids and has about a medium-high smoke point. Stars for: Healthy omega-3s, can take heat up to about 400 degrees (refined). Use for baking, sautéing at low-to-medium heat, or drizzle cold on a salad. Adds a hint of walnut flavor, making it good for salads, marinades, and sautés.

Sesame Seed Oil: Best used for light sautéing and low-heat baking. It has a nice light flavor great for stir-fries. Linked to health benefits like lowering blood pressure and reducing the risk of heart disease. Stars for: Rich, nutty flavor.
Peanut oil: You can use the refined version for light sautéing or for making sauces, particularly if you want the nutty flavor. Use this oil sparingly, however, as it does have a lot of omega-6 fatty acids. Stars for: High smoking point of about 450 degrees. Great for cooking fish, stir-fries and Asian dishes.

PS: Additionally pastured butter and saturated animal fats are stable to cook with at medium temperature.

Healthy Oils That Aren’t So Great for Cooking

Many oils are very good for you, but break down more easily when exposed to light, heat, and air, which means they’re not as healthy for cooking. Some include the following:
Grapeseed Oil: This healthy oil has a low saturated fat level, making it good for your waistline as well as your recipes. A medium-high smoke point of about 420 degrees would make this a good cooking oil, but grapeseed is mostly polyunsaturated fats, which are unstable. It can oxidize easily when exposed to light, air, and heat, so it’s very delicate. Good source of vitamin E and oleic acid.

Evening primrose Oil: This oil has a high level of healthy omega-3 fatty acids, but it doesn’t do well with heat.

Flaxseed Oil: Another oil that’s a good source of omega-3 fatty acids, but it has a smoke point of only about 225 degrees, so it’s not good for cooking. Stir it into dishes after heating or into salad dressings.

Hemp Oil: Full of healthy fatty acids that may reduce risk of diabetes, according to studies. It’s too delicate to be heated, however, so save for dips and dressings.
Hazelnut Oil: Provides vitamin E and healthy monounsaturated fats. Best used within three to six months for peak flavor. Too delicate for cooking, however—use on cooked rice, quinoa, or oatmeal. Also great mixed with lemon juice over pasta, roasted veggies, or steamed greens.

Oils that May Have Negative Health Effects

Some oils that we think would be healthy actually are not. Many are rich in omega 6 fatty acids, which aren’t inherently unhealthy, but we’re getting too much in the American diet, so cutting back is a good idea.
Recent studies have also found that some polyunsaturated vegetables oils, including safflower oil, can become rancid more easily than others. This is another thing to consider when choosing cooking oils.
Soybean Oil: This oil is high in omega-6 fats, which aren’t necessarily bad for you, but Americans as a whole are eating too many, which can lead to health problems. Sources for this oil are likely GMO crops, and most options are highly processed with chemicals.

Sunflower Oil: It has a high smoke point, is a great source of vitamin E, and most of its fat is unsaturated. In packaged foods, however, it’s often partially hydrogenated, which means it has unhealthy trans fats. It’s also high in omega-6 fatty acids, which have been linked with obesity, diabetes, and heart disease. Reusing the oil could result in the formation of harmful trans fats.
Safflower Oil: This has a high smoke point and a low saturated fat level, but it can form dangerous free radicals when exposed to heat or oxygen. Polyunsaturated safflower oils contain a lot of linoleic acid and may produce free radicals when exposed to heat. A more recent study in 2013 also found that eating omega-6 fats like those in safflower oil may lead to a higher risk of heart problems.

Canola Oil: Contains health-promoting omega-9 fatty acids, and has some omega-3s as well. Has a high smoke point and a neutral flavor. Yet it has a good amount of omega-6 fatty acids, which may lead to health problems. It also goes rancid quite easily and can form high concentrations of trans fatty acids. Canola may also come from GMO crops.
Cottonseed oil: About half of this oil is made up of polyunsaturated fatty acids, which are unstable. Also contains a good amount of omega-6 fatty acids.
Corn oil: Another oil that can produce harmful chemicals when heated. It’s also high in omega-6 fatty acids, and has only a medium-high smoke point. Much of the available corn oil comes from genetically engineered plants.
Smoke Point




In cooking, the smoke point of an oil or fat is the temperature at which it begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.

The smoke point for an oil varies widely depending on origin and refinement. The smoke point of an oil does tend to increase as free fatty acid content decreases and degree of refinement increases. Heating oil produces free fatty acid and as heating time increases, more free fatty acids are produced, thereby decreasing smoke point. It is one reason not to use the same oil to deep fry more than twice. Intermittent frying has a markedly greater effect on oil deterioration than continuous frying.

Considerably above the temperature of the smoke point is the flash point, the point at which the vapors from the oil can first ignite when mixed with air.

The following table presents smoke points of various fats:
 

                                        Fat

Quality
 Smoke Point

Almond oil

420°F

216°C

Avocado oil

Refined

520°F

271°C

Avocado oil

Un-Refined, Virgin

375-400°F

190-204°C

Butter

250–300°F

121–149°C

Canola oil

Expeller Press

375-450°F

190-232°C

Canola oil

High Oleic

475°F

246°C

Canola oil

Refined

400°F

204°C

Castor oil

Refined

392°F

200°C

Coconut oil

Extra Virgin (Unrefined)

350°F

177°C

Coconut oil

Refined

450°F

232°C

Corn oil

Unrefined

352°F

178°C

Corn oil

Refined

450°F

232°C

Cottonseed oil

420°F

216°C

Flax seed oil

Unrefined

225°F

107°C

Ghee (Indian Clarified Butter)

485°F

252°C

Grapeseed oil

420°F

216°C

Hazelnut oil

430°F

221°C

Hemp oil

330°F

165°C

Lard

370°F

188°C

Macadamia oil

413°F

210°C

Mustard oil

489°F

254°C

Olive oil

Extra virgin

375°F

191°C

Olive oil

Virgin

391°F

199°C

Olive oil

Pomace

460°F

238°C

Olive oil

Extra light

468°F

242°C

Olive oil, high quality (low acidity)

Extra virgin

405°F

207°C

Palm oil

Difractionated

455°F

235°C

Peanut oil

Unrefined

320°F

160°C

Peanut oil

Refined

450°F

232°C

Rice bran oil

490°F

254°C

Safflower oil

Unrefined

225°F

107°C

Safflower oil

Semirefined

320°F

160°C

Safflower oil

Refined

510°F

266°C

Sesame oil

Unrefined

350°F

177°C

Sesame oil

Semirefined

450°F

232°C

Soybean oil

Unrefined

320°F

160°C

Soybean oil

Semirefined

350°F

177°C

Soybean oil

Refined

460°F

238°C

Sunflower oil

Unrefined

225°F

107°C

Sunflower oil

Semirefined

450°F

232°C

Sunflower oil, high oleic

Unrefined

320°F

160°C

Sunflower oil

Refined

440°F

227°C

Tea seed oil

485°F

252°C

Vegetable shortening

360°F

182°C

Walnut oil

Unrefined

320°F

160°C

Walnut oil

Semirefined

400°F

204°C
Source: www.foodmatters.tv  ,  www.wikipedia.org/wiki/Smoke_point