How to Live Longer with Cellular Rejuvenation
Nutrients that can lessen the aging process and improve cellular health.
Free ebook download: http://LiveLongerebook.gr8.com
It’s a symptom of old age! How many times have we heard that said when we develop aches and pains. Old age isn’t what it used to be – people are living longer and staying active into their eighties or beyond. If you want to be one of those healthy individuals you must read this book.
• What can slow down cellular aging
• How to maintain cognitive health
• Key ingredients for immune support
• Powerful antioxidants and free-radical fighters
• Botanicals that guard against disease
• Medicinal foods
• The biology of weight control
• Help for joint and muscle rejuvenation
• How to reduce Candida and support digestion
• Compounds that delay aging and support DNA
Scientific evidence supports the information presented in this book with many studies proving the efficacy of the natural compounds described. This compilation of extensive research will motivate you towards lifestyle changes you can begin when you are young, lengthening your road to longevity.
By Nina Anderson, C.NLP, SPN and edited by Joe Coco
Posted in Diseases of aging
Tagged aging, anti aging, anti-inflammatory, antiaging, antiaginglady, antioxidants, candida, cellular aging, digestive problems, medicinal foods, memory loss, natural joint treatment, Nina Anderson, phospholipids, reduce aging
We are finished creating our online workshop Ten Days to a Longer Life. We now need to create the videos for your viewing. Just to give you and idea of the subject matter: Modules on 1.Why we Age 2. Mind over Body 3. Longevity Foods 4. Foods that Derail Longevity. 5. Digestion. 6. Food Intolerance. 7. Basic Longevity Supplements. 8. Joint Problems & Arthritis 9. Stress and Sleep. and several bonus modules including Gluten-free Recipes and an intro module where we tell you our stories and how we treated our symptoms naturally.
If you are on our announcement list, stay tuned for the release date. If not, please download our free ebook Think and Feel Younger and that will put you on the list. http://youngerebook.gr8.com
-Nina Anderson, C.N.L.P., S.P.N., author of 18 books on natural health -Suzel Cable, Certified Nutrition Coach
Posted in Seminars
Tagged Alzheimer's disease, anti aging, antiaging, anxiety, arthritis, Curcumin, digestive problems, genetically modified foods, Heart disease, joint pain, longevity foods, memory loss, natural sleep aids, Nina Anderson, stress and sleep, Suzel Cable
With many of us switching from carbonated soda pop to fruit, flavored water and tea drinks , we still have to be aware of ingredients. Some of those drinks are not organic, some may still use dyes or preservatives or sweeteners that are not good for your body even though the manufactures say they are safe in small amounts.
Coal tar derivatives used for coloring such as Red #40 and Yellow #6 can cause sensitivity to viruses and have been linked to cancer. Cochineal extract is used as a cola coloring and is basically ground up female cochineal bugs from South America. While this may not be appealing, we still don’t know if they are laden with critters or pesticides that could affect our health. Artificial sweeteners that go by several names now but started out as aspartame, when heated (like if left in your hot car in the summer) breaks down to toxic methyl alcohol. It has been implicated in Alzheimer’s and Parkinson’s and can cause headaches and seizures in some people. AceK sounds safe enough but it has shown to cause cancer in animals. Sucralose is chlorinated sugar and has shown in studies to have a negative effect on the thymus gland, decreased red blood cell count, diarrhea among other potential conditions.
Agave is a sweetener in many natural foods drinks. The fructose content of agave syrup is much higher than that of high fructose corn syrup, which is of concern since some research has linked high fructose intake to weight gain (especially around the abdominal area), high triglycerides, heart disease and insulin resistance. And I’m sure by now you’ve read by blog posts on why to stay away from high fructose corn syrup (not the least is that it is GMO).
Chemicals such a Propylene glycol and ployethylene glycol (PEG) are sometimes added to drinks. The former has shown to be toxic and induce seizures in epileptics as well as affect the heart. It also inhibits the growth of the friendly bacteria in your intestines leading to constipation. PEG is used as a drug to induce diarrhea before surgery. Now why would you want to have that in your drink? It also has shown to interfere with blood thinners, birth control pills, and antiinflammatories.
So, the next time you pick up that sports drink, protein shake, or health drink – read the label!
-excerpted from the book I wrote: Analyzing Sports Drinks
PS. Don’t forget to get a FREE e-copy of my new book “Think and Feel Younger” Click Here
Posted in Diet
Tagged aceK, anti-inflammatory, cancer, digestive problems, gmo, heart attacks, ingredients in health drinks, Nutrasweet, PEG, sport drinks, sucralose, sugar, what's in your sports drink
Genetic engineering (GE) is the modification of an organism’s genetic composition by artificial means, often involving the transfer of specific traits, or genes, from one organism into a plant or animal of an entirely different species. When gene transfer occurs, the resulting organism is called transgenic or a GMO (genetically modified organism). Critics of genetic engineering believe that GE foods must be proven safe before they are sold to the public. Specific concerns over genetic engineering include:
Antibiotic resistance. Almost all GE foods contain antibiotic resistance marker genes that help producers know whether the new genetic material was transferred to the host plant or animal. GE food could make disease-causing bacteria even more resistant to antibiotics, which could increase the spread of disease throughout the world.
Allergic reactions. There are two concerns regarding allergic reactions. The first is with known allergens. For example, if genes from nuts are inserted into other foods, it could cause severe reactions in people with nut allergies. Therefore, there is concern that people with known allergies will not be aware that the genetically engineered food they are eating contains substances to which they are allergic. The second concern is that new allergies might be created, since new combinations of genes and traits have the potential to cause allergic reactions that have never existed before.
Loss of nutrition. Genetic engineering may change the nutritional value of food.
Foods that have been approved for GMO by the FDA but not necessarily in the grocery store yet are starred (*): Alfalfa, Cherry Tomato*, Corn, Flax*, Papaya, Potato*, Rice*, Soybean, Squash, Sugar beet, Tomato*
More info: http://www.sustainabletable.org/264/genetic-engineering
“One quarter of what you eat keeps you alive. The other three-quarters keep your doctor alive”
Alan Roettinger, author of “Speed Vegan”, advises that you should listen to how your body feels when you eat. If you feel bad after stuffing yourself, then you may develop guilt at eating so much.* This is an indicator you ought to listen to your feelings and design your eating habits so you always feeling good after you eat. He also advises food combining (no carbs with protein). We have been advising this for years telling folks… melon by itself, veggies go with anything, sugar compromises digestion so you don’t get much value from the food.. (no desert for awhile after the meal).
I recently was advised by my ND to go on a no sulfur diet (no chocolate, coffee, beans, cruciferous veggies, kale, etc). Six weeks later I feel so much lighter and “cleaner” although am getting kind of sick of squash and salad. If we listen to our bodies they may be better at advising us what to eat than all those commercials for weight loss diets.
*-from “Simply Health Delicious”, Nexus magazine, Mar/Apr 2014
Soybeans were originally grown as a cover crop to be turned into the soil as fertilizer. Somewhere along the line someone got the idea to make it into feed for animals and than somewhere further down the line someone decided it was good for people. But soybeans have an enzyme inhibitor that prevents them from being digested properly. Babies fed soy formula cry because of the gas it creates in their tummies. This soy, because it is unable to be broken down in the body, can affect the hormone regulation and many physicians warn that it can contribute to breast cancer. The soy protein isolates in foods such as tofu, soymilk and edamame have potentially anti-nutritive value due to their high phyate and oxalic acid levels.
But, there is a good side of soy too. When the soybean is fermented or sprouted this enzyme inhibitor disappears and thus the soy can be digested allowing nutritive bioavailability without the possible ill effects of the uncultured soybean. It displays characteristics of a selective estrogen receptor (ER) modulator (SERM) rather than an estrogen (Pike et al. 1999). What this means is that the beneficial isoflavone precursors (know to be used in cancer treatment) can be converted to their active forms, genestein and diadzein. However, genistein, with few exceptions, is not a major isoflavone of most soy foods and products consumed in Western countries, unless these have undergone fermentation, as in traditional foods such as tempeh, natto, and to some extent miso (Coward et al. 1993).
Soybeans are rich in nitrogen, polysaccharides, selenium, zinc, vitamin Bs, D2, E and K1, but this are less available unless the bean is sprouted or fermented. In addition to the nutritive value, fermented soy is a great source of protein that is lactose-free and vegan. With bodybuilders, dieters and health conscious individuals looking for a good meal replacement, a fermented soy product with added curcumin as an anti-inflammatory should be considered. Not only will you be getting a nutritious meal substitute, but you will be ingesting the disease fighting benefits of the isoflavones. So next time you go looking for a soy product make sure it is fermented or sprouted.
PS. Ck out this product on Amazon…. we find it to meet our criteria. http://amzn.to/1gtx5cN
- Pike AC, Brzozowski AM, Hubbard RE, Bonn T, Thorsell AG, Engström O, et al. Structure of the ligand-binding domain of oestrogen receptor beta in the presence of a partial agonist and a full antagonist. EMBO J. 1999;18:4608–4618. [PMC free article] [PubMed]
- Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein and daidzein, and their glycosides conjugates: anti-tumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem. 1993;41:1961–1967.
Posted in Diet
Tagged anti-inflammatory, cancer, Curcumin, digestive problems, fermented soy, JIVA, meal replacement, miso, prevent cancer, soy, soybean, soymilk, tofu, unfermented soy
The Institute for Responsible Technology recently released a report proposing a link between genetically modified foods and gluten-related disorders. In the report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is estimated to affect as many as 18 million Americans.
There are 9 GMO food crops currently being grown for commercial use: soy, corn, cotton oil, canola oil, sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya and alfalfa. The report focus’ on corn primarily as this crop is engineered to withstand an insecticide called Bt-toxin which is designed to puncture holes in insect cells. But, studies show it does the same in human cells linking it to leaky-gut which physicians consistently see in gluten-sensitivity patients. Therefore, to be safe eat only certified organic varieties of these foods.
-excerpted from Industry News column of Vitamin Retailer magazine Jan. 2014.
PS. Don’t forget to get a FREE e-copy of my new book “Think and Feel Younger” Click Here
Gluten is found in wheat and other grains such as rye and barley. It is basically an elastic protein that is left behind after starch is removed or washed away from the flower. It is sort of the glue that holds baked goods together and is often used as a thickener or flavor enhancer. Gluten contains several different proteins, primarily gliadin and glutenin which are difficult to digest. Undigested proteins trigger the immune system to attack the inner lining of the small intestine, resulting in conditions of intolerance.
Symptoms of gluten sensitivity besides digestive disturbances, diarrhea and bloating may be skin problems such as rashes, brain fog, joint pain, depression and numbness in your extremities. If left untreated, gluten sensitivity can morph into Celiac disease which affects about one in every 133 Americans.
Many people take enzymes to help with breaking down the gluten protein. It is necessary to be specific as proline-rich peptides (main reason for gluten intolerance) must be addressed. Specific proteases that can break down prolyl-enriched peptides are required. There are many enzyme formulas that claim to help with gluten breakdown. Some may work for you, but the best “cure” is to avoid foods with gluten. Shopping for cookies, flour, frozen waffles, burritos, crackers that are all gluten free, have never been easier than it is today – even in your local supermarket.
If you are afraid of getting arthritis, cardiovascular disease, autoimmune diseases, Alzheimer’s irritable bowel, colitis, chronic pain, cancer, metabolic syndrome, stroke and mental problems, then pay attention!
All of these stem from an increase in inflammation in the body which can be caused by overdosing of antibiotics, poor diet, lack of exercise, smoking, too much alcohol, certain medications, poor dental hygiene and stress. Your body basically misreads information and after the inflammation is through fixing the immediate problem it somehow thinks it can cure everything so never shuts off. This becomes chronic inflammation and is the root cause of many of our illnesses.
In addition to changing your lifestyle and trying to reduce stress, you can curb this inflammation response with some supplements. Our favorite is curcumin and for short periods of time, holy basil (long-term use has some warnings with it). Curcumin in addition to being an anti-inflammatory also exhibits antibacterial and hypoallergenic properties. But you have to get the right kind of curcumin as many forms are not easily absorbed into the bloodstream. We like brands with the Curcumin c-3 complex which has clinical trials to support its efficacy. You can also investigate using tocotrienols (like a super vitamin E) which has shown to regulate inflammation markers and inhibited pro-inflammatory cytokines, and has been used in cases of inflammatory bowel disease.
Also good are any anti-oxidants that fight free radicals. We take a chewable wafer that contains NT factor which acts on the cellular level to fight free radical damage and get the cells healthy again so they don’t reproduce deformed offspring (a common process that accelerates aging).
Some suggestions: V&C Energy Wafer (NT factor chews) http://bit.ly/1eGpGsf and
Jiva curcumin/fermented soy capsules http://bit.ly/1buUsWj
Posted in Diseases of aging
Tagged anti aging, anti-inflammatory, antioxidant, arthritis, Curcumin, digestive problems, Inflammation, irritable bowel, memory loss, stroke, v&c energy wafer