Thursday, December 3, 2009

Fruit and vegetables 'improve complexion more than tan'


Faces are more attractive when they have a “golden glow”, but the effect is better achieved by eating fruit and vegetables than by getting a tan, according to researchers. 

By Kate Devlin, Medical Correspondent
Published: 3:08PM GMT 17 Nov 2009

The team behind the study said that the only way to achieve the most favoured look was to eat a diet high in fruit and vegetables Photo: GETTY 

Rosy cheeks and light yellowish skin was judged to be the healthiest looking in a series of experiments. 

However, a darker, more tanned look appealed less


The team behind the study said that the only way to achieve the most favoured look was to eat a diet high in fruit and vegetables. 

"This discovery is very exciting and has given us a promising lead into cues to health," said Prof David Perrett, from the perception laboratory at St Andrews University. 

"The only natural way in which we can make our skin lighter and more yellow is to eat a more healthy diet high in fruit and vegetables." 

"What we eat and not just how much we eat appears to be important for a healthy appearance,” he added. 

Dr Ian Stephen, from Bristol University, one of the co-authors of the study, recommended eating at least five portions of fruit and vegetables a day to improve the complexion. 

“It is really the same message about health eating, but just for different reasons, for your skin tone, instead of for other health benefits,” he said. 

Rosy skin tones slightly flushed with blood and full of oxygen make people look more healthy because they suggest a strong heart and lungs, the researchers believe. 

Smokers along with people with heart disease or diabetes tend to have less rosy skin, making it appear less healthy. 

The researchers believe that we prefer light golden or 'yellow-toned' skin because of the signal it sends about the amount of pigments from the fruit and vegetables in our diet. 

These pigments are powerful antioxidants which help the body to fight disease and so can be strong signs of health in their own right. 

The study used computer software which was able to manipulate the appearance of skin tone in a series of 51 images, 30 male and 21 female faces. 

Researchers asked 54 people to adjust the skin colour of the faces to make them look as healthy as possible. 

They found that the volunteers used the programme to increase the lightness and rosiness of the skin as well as the yellow tone. 

The team said that while fruit and vegetables can make skin lighter and more yellow, a tan made the tone darker and more yellow. 

The findings, funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and Unilever Research, are published in the International Journal of Primatology.

Wednesday, May 13, 2009

Cholesterol

Blood lipids (fats) as a risk factor for cardiovascular disease
Abnormal levels of lipids (fats) in the blood are risk factors for cardiovascular disease.65

Cholesterol is a soft, waxy substance found among the lipids in the bloodstream and in all the body’s cells. It is important to the healthy functioning of our bodies. It is needed to form cell membranes and hormones.65

The human body makes cholesterol and we also consume it when we eat animals and animal derived food like milk and cheese. We can also make cholesterol from foods that do not contain cholesterol such as coconut fat, palm oil and trans fats, often used in foods such as french fries, cakes and cookies.65

Cholesterol is carried through our blood by particles called lipoproteins: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). High levels of LDL lead to atherosclerosis increasing the risk of heart attack and ischemic stroke. HDL reduces the risk of cardiovascular disease as it carries cholesterol away from the blood stream.65

Estrogen, a female hormone, raises HDL cholesterol levels, partially explaining the lower risk of cardiovascular disease seen in premenopausal women.65

The other blood fat – triglyceride
Triglyceride is the most common type of fat in the body. Normal triglyceride levels vary by age and sex. But if you have heart disease or diabetes you are likely to have high levels.66

High levels of triglyceride combined with high levels of LDL cholesterol speed up atherosclerosis increasing the risk for heart attack and stroke.66

What are normal blood lipid levels?
Your lipid levels are dependent on your age, sex, genetic makeup, lifestyle choices, and will vary over time. Although a line between safe and dangerous levels is not easy to draw, there are recommendations that your physician will make.

European recommendations suggest the following targets:

Optimal total cholesterol: less than 5.0 mmol/l.67
LDL cholesterol: 3.0 mmol/l or less.67
HDL cholesterol: 1.2 mmol/l or more in women and 1.0 mmol/l in men.67
Triglycerides: 1.7 mmol/l or less.67

American recommendations suggest the following targets:

Optimal total cholesterol: 5.1 mmol/l.68
LDL cholesterol: 2.6 mmol/l or less.68
HDL cholesterol: more than 1.0 mmol/l.68
Triglycerides: 1.7 mmol/l or less.68


Source: World Heart Federation

Tuesday, May 5, 2009

Milk - Good or Bad



Milk is a deadly poison," according to the Dairy Education Board. In fact, if you peruse this special interest group's Web site, notmilk.com, you'll find dozens of articles about the purported evils of this popular beverage. One claim, for example, is that milk from cows contains cancer-causing hormones and dairy industry dollars have kept that fact bottled up. All of which may leave you second-guessing your next sip.

However, as a nutritionist, I've found that most people thrive on milk, whether their goal is to lose fat or build muscle. So to be sure it's safe, I've investigated all the anti-milk claims, sifting through the research while also turning a critical eye to pro-milk propaganda. After all, the only agenda I have is my clients' health. The result: all your milk questions, answered.

Is milk really a fat-burning food?
Maybe. In a 6-month study, University of Tennessee researchers found that overweight people who downed three servings a day of calcium-rich dairy lost more belly fat than those who followed a similar diet minus two or more of the dairy servings. In addition, the researchers discovered that calcium supplements didn't work as well as milk. Why? They believe that while calcium may increase the rate at which your body burns fat, other active compounds in dairy (such as milk proteins) provide an additional fat-burning effect. Of course, the key to success is following a weight-loss diet to begin with. After all, downing your dairy with a box of doughnuts is no way to torch your gut.

Does it build muscle?
Absolutely. In fact, milk is one of the best muscle foods on the planet. You see, the protein in milk is about 80 percent whey and 20 percent casein. Both are high-quality proteins, but whey is known as a "fast protein" because it's quickly broken down into amino acids and absorbed into the bloodstream. That makes it a very good protein to consume after your workout. Casein, on the other hand, is digested more slowly. So it's ideal for providing your body with a steady supply of smaller amounts of protein for a longer period of time — like between meals or while you sleep. Since milk provides both, one big glass gives your body an ideal combination of muscle-building proteins.

Skim or whole?
It depends on your taste. While you've probably always been told to drink reduced-fat milk, the majority of scientific studies show that drinking whole milk actually improves cholesterol levels, just not as much as drinking skim does. One recent exception: Danish researchers found that men who consumed a diet rich in whole milk experienced a slight increase in LDL cholesterol (six points). However, it's worth noting that these men drank six 8-ounce glasses a day, an unusually high amount. Even so, their triglycerides — another marker of heart-disease risk — decreased by 22 percent.

The bottom line: Drinking two to three glasses of milk a day, whether it's skim, 2 percent, or whole, lowers the likelihood of both heart attack and stroke — a finding confirmed by British scientists.

If you're dieting, the lower-fat option is an easy way to save a few calories. When it comes to building muscle, though, whole milk may be your best choice: Scientists at the University of Texas medical branch in Galveston found that drinking whole milk after lifting weights boosted muscle protein synthesis — an indicator of muscle growth — 2.8 times more than drinking skim did.

Sunday, April 5, 2009

Pork Collagen??


Read this interesting article i found:


Feeding Your Face: Pork Delicacies Replacing Collagen and Hyaluronic Acid Injections?
It is scientifically AND historically proven that Pork Collagen Easily Absorbed by Human Bio Mechanisms.

Who wouldn’t eat some pork skin if you can get that supple, soft, smooth, totally bliss-inducing high feeling from touching your own face?

I came across this article about a celebrity gourmet trend on Pig’s Feet (alarm: collagen! collagen!) that got me a little ticked off. Why? I should have done something about turning this concept into a business years ago! Eating pig skin for collagen and beauty is something that I practiced a lot… and loved. Pork skin, when prepared properly as Anthony Bourdaine would definitely document in his exotic food adventures, taste EXQUISITE… like a soft, smooth, gelatinous custard. I’ve actually developed different menus for preparing pork skin that allows the collagen molecules to be absorbed the easiest into my system. My uncle Leichi, a bio scientist, has shown me how to extract Type IV collagen standarized for clinical application and clinical uses, from PIG TENDONS and PIG’s JOINTS soaked in a bucket of WHITE VINEGAR.

As if I haven’t ruined your appetite for this supposedly “gourmet” post already, keep reading in the name of perfect skin!

“A pig’s foot a day helps keep wrinkles away? So Says chef Himi Okajima, who has made tonsoku the rage in Japan and is now serving 40 variations of the trotters at his sleek New York restaurant Hakata Tonton. Rich in collagen, a protein responsible for maintaining skin strength and elasticity, porcine cuisine is said to help prevent aging. We’re skeptical, too, but at least one natural-supplement outfit, New Zealand’s Waitaki Biosciences, believes enough to have launced its own bovine-based edible collagen — Sara Reistad-Long for Gourmet Magazine.”

My research experience convinced me that only fish and pork have the most readily absorbed, immediately noticeable impact on skin.

Here is a list of top quality collagen building foods that have a very direct and long term impact on the collagen structure of my skin, and thus I try to, when possible, eat a lot of:

1)fish (particulary fatty fish, fatty and collagenous portions of the fish like the head, the belly)
2)pork skin, pork tendons, and pork connective tissue (preferably not fried)
3)marrow
4)algae
5)seaweed
6)royal jelly or royal bee jelly
7)ferns

Wednesday, April 1, 2009

The secret of ageing beautifully - just like Nigella!



Nigella Lawson is ageing beautifully

It was the French actress Catherine Deneuve who said that a woman over 30 years of age must choose between her body and her face as she attempts to hold back the effects of time. Now a major new study into the causes of ageing, to be published later this week in the Plastic and Reconstructive Journal, suggests that she was right. Being thin is what ages us most, according to by Dr Bahaman Guyuron, one of the world's leading experts on the subject.

In the first study of its kind, Guyuron and his team at Case Western Reserve University in Cleveland, Ohio, studied nearly 200 pairs of identical twins over two years. "The perceived age of an individual is usually attributed to both genetics and environment in various degrees," says Dr Guyuron who is Chairman of the Department of Plastic Surgery.

"While hundreds of studies have looked into how environmental factors, such as sun damage and smoking, are associated with facial ageing, conclusive data has been elusive. The reason is that despite the size and thoroughness of the studies, they weren't able to control one of the most important contributors of ageing – genetics. Because the twins' genetic make-up was identical, the differences in how old they looked could be attributed solely to external factors, and not to "good or bad" genes."

The body mass index (BMI) of each twin was was calculated by dividing their weight in kilograms by their height in metres squared. The ideal BMI for an adult is between 18.5 and 25. Anyone with a BMI lower than 18.5 is classed as underweight. "The twins were divided into groups based on a four-point BMI difference," explains Guyuron. "A BMI higher by four points was found to result in a younger appearance of between two to four years in women over 40 years old."

Rajiv Grover, Consultant Plastic Surgeon and Secretary of the British Association of Aesthetic Plastic Surgery, has welcomed the findings. "It gives scientific credence to what we always thought but couldn't prove, which is that it is not what your mother looks like, but volume-loss that makes you look older," he says. ''The more fat that is preserved in the face, particularly the cheeks, the more you will preserve the facial proportions of youth.

"Excessive dieting will give a woman a gaunt appearance by leading to volume loss in the midface [cheeks]. This volume loss can be compounded by yo-yo dieting, where not only do you create volume loss, but also stretching of the facial supporting ligaments due to repeated facial volume gain and volume loss, which causes deeper nose to mouth lines and jowls.''

Some of the other external factors that influence ageing come as no surprise: for example those who enjoyed an outdoor life, or who were careless with their sun protection aged faster. Twins who smoked and drank also aged faster, and more visibly.

But other findings were more surprising. Marital status was found to be a key factor in the ageing process, with women who have divorced looking older than their married or single counterparts. "The twin who is divorced appears about 1.7 years older than the twin who is not divorced," says Dr Guyuron.

In addition, a twin who suffered from depression and who took anti-depressant medication for the condition looked "significantly older" than a twin who had no history of anti-depressant use. Research suggests that the reason for this could be the ageing effects of stress, and the persistent relaxation of facial muscles which can be an effect of long term anti-depressant use.

While loss of volume in the face can be combated by maintaining a healthy weight, what about the things that are harder to control, such as a predisposition to depression or a partner asking for a divorce?

"Of course you can't control these things, but you can control how you handle them", says Dr Linda Papadopoulos, a psychologist and author of several books on psychology and skin disorders. "The idea that being in a happy relationship is going to keep you looking younger, for me is a no-brainer. Being in a happy marriage, or indeed any social support system, has a protective effect on our health and our looks.

"We accept that stress can cause skin conditions such as psoriasis and eczema, but research has also shown that one of the biggest contributing factors to skin ageing is stress," she says. "It's not so much the fact that you are divorced that will give you wrinkles, it's how you deal with it. If you are divorced and happy, then you'll look good.

"Emotional stress influences the immune system and this will manifest in changes in the skin. When we are tense, the body produces cortisol which can speed up the metabolism, resulting in stress break-outs on the skin surface and premature ageing. So yes, divorce, or being depressed, could age you for this reason."

Dr Nick Lowe, consultant dermatologist at the Cranley Clinic in London, routinely refers patients with skin conditions to psychotherapists, because the underlying cause of skin problems and deterioration is often stress-related. "Stress interferes with the systems that repair and regulate the skin, and hormones associated with stress, such as cortisol, weaken the skin.

Rajiv Grover agrees that stress and depression are key factors in ageing. "I believe ageing occurs in spurts rather than in a linear fashion. One trigger for an ageing spurt is a period of stress – recent divorce, illness, and bereavement or work problems. All these are related to depression which could accelerate volume loss from the midface, which therefore loses its youthful heart shape." However, he adds that a youthful outlook and joie de vivre are also significant characteristics in those who retain a young appearance.

Dr Papadopoulos says the new findings are positive ''but only if we read them in context. You shouldn't look at it and think, 'I'm divorced and depressed etc, so that's it…' If you turn it on its head, it is really encouraging because it suggests that if you learn to cope with stress, and learn to accept your body, then you cannot only change the way you think, but the way you look, too."

Dr Guyuron agrees: "What we've essentially discovered that is, when it comes to your face, it is possible to cheat your biological clock.

Coffee before gym session 'takes the pain out of exercise'



Coffee before gym session 'takes the pain out of exercise' Photo: GETTY


Scientists say caffeine reduces pain because it blocks the body's receptors that make the brain aware of muscle strain.

Lead researcher and community health expert Professor Robert Motl, who regularly drank coffee as a competitive cyclist, believes a lot of people automatically reach for a cup of coffee before a workout unaware that it helps them feel less pain.
Prof Motl, of the University of Illinois, has studied the relationship between caffeine and physical activity for the past seven years.

Initially he looked at links between caffeine intake, spinal reflexes and physical activity.

He became aware that "caffeine works on the part of the brain and spinal cord heavily involved in pain processing."

Since then a number of studies have supported Prof Motl's theory, including investigations considering such variables as exercise intensity, dose of caffeine, anxiety, sensitivity and gender.

Prof Motl said he is the first person to study the effects of caffeine on muscle pain during high-intensity exercise.

He said: "What we saw is something we didn't expect: caffeine-naïve individuals and habitual users have the same amount of reduction in pain during exercise after caffeine consumption."

The latest study's 25 participants were fit, college-aged males divided into two distinct groups: subjects whose everyday caffeine consumption was extremely low to non-existent, and those with an average caffeine intake of about 400 milligrams a day, the equivalent of three to four cups of coffee.

After completing an initial exercise test in the lab on a stationary cycle, for determination of maximal oxygen consumption or aerobic power, subjects returned for two monitored high-intensity, 30-minute exercise sessions.

An hour prior to each session, cyclists - who had been instructed not to consume caffeine during the prior 24-hour period - were given a pill. On one occasion, it contained a dose of caffeine measuring 5 milligrams per kilogram of body weight (equivalent to two to three cups of coffee); the other time, they received a placebo.

During both exercise periods, subjects' perceptions of quadriceps muscle pain was recorded at regular intervals, along with data on oxygen consumption, heart rate and work rate.

Prof Motl believes the research could prove encouraging for a range of people, including the average person who wants to become more physically active to realise the health benefits of a punishing workout.

He said: "One of the things that may have a practical application is if you go to a gym and you exercise and it hurts, you may be prone to stop doing that because pain is a stimulus that tells you to withdraw.

"So if we could give people a little caffeine and reduce the amount of pain they are experiencing, maybe that would help them stick with that exercise."

Monday, March 23, 2009

Yummy Strawberries



Strawberry Cheesecake


Ingredients:

1 cup graham cracker crumbs
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar


3 8 oz. packages cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
1/2 cup heavy cream


1 cup strawberry preserves + fresh strawberries


Directions:


1. Preheat oven to 325°F.

2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended well. Add eggs one at a time, mixing on low speed after each addition until just blended. Add vanilla and cream; mix well.

4. Pour over crust.

5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top with preserves and fresh strawberries just before serving.