Thursday, February 5, 2009

Dieters Gone Wild!

Do you really want to lose weight?

Have you tried all the diet methods out there?
If yes, think again. Are you sure you have tried the goldfish diet?
If no, wait to get enlightened by a CNN's report on fascinating diet schemes over the last century.

What you're about to read is beyond ordinary thinking and practice, and for information only. Make sure that you consult with your physician on what the healthiest way is to lose weight.


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Sleeping Beauty and worm diets -- thinning through history

By Linda Rodriguez

(MENTAL FLOSS) -- Most of the world seems to think that America invented obesity sometime in the last century, but the truth is, fat has always been a part of life (witness Hatshepsut, one of the great ancient Egyptian queens who reigned in the 15th century BC -- despite her svelte sarcophagus, modern archeologists believe that she was pretty obese and may have suffered from diabetes).

So it stands to reason that dieting has been around just as long.

Some historians credit William the Conqueror with starting the first fad diet. Having grown too fat to ride his horse, William went on a liquid diet in 1087 -- or, rather, a liquor diet, since all he did was drink booze.

The story might be apocryphal -- William, still fat, actually died after falling from his horse and there was no word on whether he was drunk at the time -- but it's a good one, and it sets the tone for the next 1000+ years of dieting.

Throughout history, people have been looking for some kind of magic that will allow one to eat and live as one pleases, but still look emaciatedly gorgeous. And they've come up with some pretty dubious theories that somehow took hold in the public consciousness and became fads. Here are a few of our favorites.

Location, location, location

"The Causes and Effects of Corpulence" was a treatise penned in 1727 by one Thomas Short, in which he observed that larger people were more likely to live near swampy areas. His advice? Fat people should move to more arid climes.

Improbable side effects

The namesake of the graham cracker -- ironically now an integral part of that deliciously fattening treat, the 'smore -- was a Presbyterian minister who claimed that overeating could not only make you fat, it could make you lecherous, too. In the 1830s, Sylvester Graham ran health retreats for like-minded parishioners featuring a strict meat-free, incredibly bland diet.

Chew yourself thin

Horace Fletcher, a turn of the century San Francisco art dealer, became known as the Great Masticator after he claimed he lost more than 40 pounds by chewing his food until it was essentially liquefied and spitting out all the bits that weren't.

Fletcher's scheme became incredibly popular -- novelist Henry James and industry titan John D. Rockefeller were reportedly fans, as was John Harvey Kellogg. Kellogg, of the cereal fame, was a health nut who ran a sanitarium in Michigan, where he encouraged his visitors to "Fletcherize" with a little song he wrote called "Chew Chew." Mental Floss: How cereal transformed American culture

The parasite diet

In the early part of the 20th century, the weight loss industry allegedly found a tiny little helper in the form of a tiny little parasite -- the noble tapeworm. According to product advertisements of the day, tapeworms were being sold in pill form as a weight loss tool.

While whether or not those pills actually contained a real live tapeworm is certainly debatable, however, there is evidence that jockeys, who frequently needed to lose a lot of weight fast, would try to induce tapeworms. Another favorite weight loss tool of the Lilliputian equestrians: Burying themselves in piles of horse manure, which acted as a kind of natural sauna.

Introducing the calorie

In 1918, Dr. Lulu Hunt Peters introduced a new word to the world lexicon --"calorie" (may she be forever cursed for it). Peters' book, "Diet and Health, With a Key to Calories," which helpfully included a phonetic spelling of the word "calorie," as so many people were unfamiliar with it, sold more than 2 million copies and established calorie-counting as the framework of a good health.

This diet regime wasn't particularly dubious, but it did lend a potentially dangerous new tool to those looking for a way to quantify and reduce their food intake. Case in point: The Scarsdale Diet of 1979, a strict 700-calorie a day diet that works -- because you're starving. Mental Floss: Quiz: Which item has more calories?

The goldfish diet

OK, this one wasn't so much about weight loss as it was fame gain, but in 1939, it was a fad that swept the nation. Like most good things, it all started with a bet -- a Harvard University undergrad won $10 after swallowing an innocent fishy. The story spread from there, prompting a countrywide goldfish slaughter.

Goldfish swallowing became so popular that not only were pet stores running out of the indigestible comestibles, but the New York Times published warnings from doctors that swallowing goldfish, which are known to carry tapeworms and other parasites, could be very harmful to one's health.

The nicotine diet

By the middle of the 20th century, dieting had become such a major economic, social and cultural force in the Western world that cigarette companies, not wanting to miss the money boat, jumped on board promoting cigarettes as a weight-loss tool. It's a belief that persists today -- ask any supermodel.

The master cleanse

In the 1940s, nutrition guru Stanley Burroughs created the Master Cleanse, a fast during which the dieter subsists solely on a mixture of cayenne pepper, fresh-squeezed lemon juice, maple syrup and water.

The Master Cleanse is still popular today, especially among anorexics and aspiring anorexics, despite the fact that most nutritionists and doctors say that "detoxing" is a nonsensical and potentially harmful idea.

The Sleeping Beauty diet

Then there's the Sleeping Beauty Diet, a regime that allows the dieter to literally sleep off the pounds while under heavy sedation for several days. Elvis was reportedly a fan of that one, right about the time when he was having a little trouble squeezing into those trademark white jump suits, as was a character in the landmark beach read, "Valley of the Dolls." Mental Floss: 7 simple rules for how to take a nap

The monotony diets

The 20th century also brought us back to a concept allegedly pioneered by William the Conqueror -- the single food or drink diet. There's the Grapefruit Diet, which alleges that eating a lot of grapefruit and drinking a lot of grapefruit juice, in conjunction, of course, with a very low-calorie diet, is the way to weigh less; the Cabbage Soup Diet, which is said to cause serious gas with a side of nausea; the Popcorn Diet, which is pretty much undercut by all the tasty things one puts on popcorn to make it palatable; and the Chocolate Diet, which, though tempting, is just plain silliness.

Memorable dieting paraphernalia

And let's not forget about the gadgets that went along with these suspect food fads, like the Vision-Dieter Glasses, which made food look unappealing, or the Mini-Fork system, which encouraged people to eat smaller portions by supplying them with -- you guessed it -- smaller forks.

Or how about slimming soaps, popular in the 1930s, which promised dieters that they could just wash the fat away? And then there's the perennially popular vibrating machine, which promised to melt off pounds by a few minutes of intense body vibration -- and which is actually enjoying a comeback now at gadgetry stores like Brookstone.

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Wednesday, September 17, 2008

Skin Care Foods A to Z

Do you want glowing, vibrant, wrinkle-free skin? Make sure you are applying the right stuff on your skin.

Botox and Restylane are so last-year glory. Despite the promises held by scientific breakthroughs, more and more people turn to Mother Nature for the naked truth of youthful skin. “You are What You Eat” is absolutely true for your skin. Foods that are healthy on dinner plates also work on your skin. Next time you pass by cosmetics counters at a department store, you’d be surprised by how many brands are making their marks by using fruits or vegetables for skin care products. Aveda, Dr. Hauschka, Juicy Beauty, L’Occitane, Lush and the Body Deli are among the popular brands going natural. If you are fully green about your skin and want to get the most benefits out of natural ingredients, go ahead apply foods on your skin. You’ll be amazed by how much they will make the skin change for better.

Almond Oil: removes acne scars and hydrates dry skin.

Apple: rich in vitamin C and contains small amounts of potassium to promote heart health and maintain healthy blood pressure. Green apples work for cracked skin, itchiness and inflammation.

Apricot: treats sunburn and eczema.

Carrot: nourishes and regenerates the epidermis (the outer layer of the skin) to prevent premature ageing.

Cherry: contains high level of iron and zinc. It improves uneven skin tone.

Garlic: helps combat wrinkles and restore tissue.

Grape: prevents skin ageing and moisturizes the body.

Flax seed: rich in Omega-3 fatty acids that reduce blood clotting to help with heart diseases, diabetes and cancer conditions. It dissolves blackheads and prevents future blackhead

Kiwi: rich in Vitamin C and E, and contains amino acids. It helps whiten skin tone.

Lemon: works like deep pore cleanser, stabilizes sebaceous glands and reduces brown spots.

Olive Oil: magic moisturizer for hair, feet, and hands.

Orange: rich in Vitamin A and soothes and moisturizes the skin.

Papaya: exfoliates dead or sun-damaged skin.

Pineapple: detoxifies the body system.

Strawberry: contains alpha hydroxy acid, removes dead skin, increases skin elasticity and rejuvenates the skin. It also whitens teeth.

Wheat Germ oil: Rich in Vitamin E and essential fatty acids. Taking two or three tablespoons a day in your diet helps remove pimples quickly.

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Sunday, September 9, 2007

Why Warm Milk Helps us Sleep Better

We all know age-old wisdom to cure sleepless nights– drink a glass of warm milk, but few of us know why milk helps us sleep better. What is in milk that makes it bed-time bliss? Does this natural soother work all the time?

Milk contains tryptophan, one of the ten essential amino acids that human body needs to synthesize proteins to maintain good health. Tryptophan facilitates the production of nervous system messengers related to relaxation, restfulness, and sleep. It also raises the level of serotonin, a neurotransmitter regulating our sleep patterns, appetite and mood. In order to deliver its soporific effect, tryptophan has to cross blood-brain barrier. It constantly competes with other amino acids to move across. Scientists at the Massachusetts Institute of Technology found that consuming protein-rich foods like milk and turkey reduces tryptophan’s ability to enter the brain. If there is not enough tryptophan in the brain, how can we sleep better.

Luckily, eating carbohydrates stimulates the release of insulin, which makes tryptophan enter the brain more easily. Drinking a glass of warm milk before bed can be a soothing routine, what really maximizes the sedative function of milk is a diet including high carbohydrates. Some people always feel drowsy after drinking a glass of warm milk, even though they do not eat any carbohydrate. This may have something to do with placebo effect.

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Friday, July 27, 2007

Brain Foods

Diet not only affects the body but also influences how the brain functions. The brain is a metabolically active organ. Right foods containing natural neurochemicals can protect the brain from diseases that destroy mental capabilities such as Alzheimer’s. It is smart to eat well-balanced meals. It would be smarter to eat easy-to-get brain foods that keep us motivated, enhance our memory and alertness, increase our stress-coping ability, and prevent our brain from aging.

In the book “UltraMetabolism: The Simple Plan for Automatic Weight Loss,” arthur Dr. Mark Hyman says that two things damaging the brain the most are too much sugar and the wrong fats. Of course, no one wants to give up sweets and fats. We just need to get smart with the right amount of sugar and the right type of fats. In fact, the brain is mostly made up of fats, and it needs glucose (blood sugar) from carbohydrates for energy.

We all know that eggs are great sources of vitamins, proteins, and minerals, but few of us know that they are high in choline. Choline is an essential nutrient needed for structural integrity and neurotransmission of cell membranes. Memory becomes deteriorated as a result of choline deficiency. Numerous studies show that adequate amounts of choline in diet during pregnancy and breastfeeding period havs a long lasting, positive impact on cognitive performance of children.

Intellectual performance needs the specific type of fat found most commonly in oily fish, known as omega-3 fatty acids. Scientific studies have found that the true love of the brain is omega-3. Omega-3 fats are crucial for the brain’s health and fending off Alzheimer’s disease. Salmon (especially Alaska sockeye salmon), sardines, and herring lubricate the cells of central nervous system. Vegetarians can try flaxseeds and walnuts to replenish Omega-3 supply.

Leafy dark greens such as spinach, kale, mustard greens, and Swiss chard are exceptional good to prevent the loss of mental dexterity. According to National Institute on Aging (http://www.nia.nih.gov), folic acid, a B-Vitamin found in leafy vegetables, helps lower the risk of Alzheimer’s more effectively than antioxidants and other nutrients found in the same vegetables. Folic acid also breaks down homocysteines may lead to dementia and cognitive decline.

Berries satisfy our sweet tooth without affecting the brain’s function. Blueberries, strawberries and a spectrum of colorful fruits ease the craving for sweets, and boost antioxidant supply to reduce free radical damage in the brain. While excessive amount of refined sugar creates insulin resistance and poor glycemic control leading to memory loss, berries may significant improve short-term memory.

In sum, eggs, oily fish, leafy greens, and berries are best suited for optimal brain function.

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Saturday, July 21, 2007

“Organic? What’s that?”

Once upon a time, our grandparents only needed to wash some dirt off their produce to make sure they were eating clean food. Now, we are concerned about pesticides, genetic modification, and fertilizers in our food. To meet our demand for healthier diet, more grocery stores place ads for organic foods in local newspapers. According to the Organic Trade Association research, the sales of organic foods have soared from $3.5 billion to $16.7 billion over the past decade. We all know ‘going organic’ is good for us, but a few of us understand what exactly “organic” means. Before adding organic food to your grocery basket next time, read this and know what you’ll be getting.

Organic food consists of crops grown without genetic modification and without the use of synthetic fertilizers, pesticides, or ionizing radiation. Organic meat, poultry, eggs and diary from animals are without hormones or antibiotics. Organic farmers use renewable resources and apply soil and water conservation strategies to improve environmental condition for future generations. Organic production emphasizes regional quality – encouraging money shoppers spend on locally grown produce stays within the community. Shorter journey not only lowers distribution costs, but also reduces gas consumption and lessens air pollution.

Since 2002, the U.S. Department of Agriculture issued the USDA Organic food label (see the attachment) as a national standard to ensure quality of organic food. Before labeling an organic food, government-approved certifiers inspect organic farm to make sure that crops are planted under the USDA organic standards. Companies that handle or process organic food before it gets to restaurants and supermarkets have to be certified as well. When we see a small USDA organic seal on vegetables and fruits, we can be certain that the product is at least 95 percent organic. Besides recognizing the USDA organic seal, savvy shoppers look for package labels on organic food. Organic produce package has a five-digit number beginning with the number nine, while conventional one has a four-digit number.

Remember “natural” and “organic” are not interchangeable. Don't confuse “free-range” and “hormone-free” with "organic." Only food labeled "organic" has been certified to meet USDA organic standards. There is no such thing as 100 percent organic because pure soil does not exist.


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Saturday, July 7, 2007

Bones need calcium, you need these

We all know that calcium is an essential mineral for growth and maintenance of bones and teeth. Strong bones can enhance our physical activities, and protect our heart, lungs and brain from injury. Weak bones increase the risks of fracture, osteoporosis and height loss. What does calcium do in the body? Why do bones need calcium nourishment? Where can we find natural calcium ingredients?

Calcium is among the major minerals (calcium, magnesium, phosphorus, sodium, chloride and potassium) required by the human body. 99 percent of calcium deposited in the body can be found in the bones and teeth, while the remaining 1 percent is stored in blood, muscle and the fluids between body cells. Calcium supports the structure of bones and teeth. It helps regulate blood vessel expansion and contraction, muscle contraction, hormone and enzyme secretion, and signal transmission throughout the nervous system. Obviously, calcium is a vital constituent of the body.

Bones, as living organisms, have cells and flowing body fluids. They are continuously renewed and remodeled with constant resorption (calcium transfer from bone fluid to the blood) and deposition of calcium into newly formed bones. The rate of resorption and calcium deposition changes as people grow. Elderly, especially postmenopausal women, experience more bone breakdown than bone formation. This leads to bone loss and causes arthritis, osteoporosis, and height loss. Besides biological factor, lifestyle factors such as physical activity, protein and alcohol consumption affect the function of calcium in the body. The optimal amounts of daily calcium intake for different age groups are shown below to help you determine how much calcium you need.

Newborn to 6 months: 210mg/day

6 to 12 months: 270mg/day
1 to 3 years: 500mg/day
4 to 8 years: 800mg/day
9 to 18 years: 1,300mg/day
18 to 50 years: 1,000mg/day
Over 50 years: 1,200mg/day

It is widely known that dairy products such as milk, yogurt and cheese are good sources of calcium. In the United States, the Department of Agriculture’s Food Guide Pyramid recommends that people two years and older consume two to three servings of dairy products every day to meet the body’s calcium demand. FYI, one serving is equal to one cup (8 oz) of milk, or 8 oz of yogurt, or 1.5 oz of natural cheese, or 2 oz of processed cheese.

However, not everyone is able to eat dairy products. Some people are allergic to dairy products. Many non-Indo-European descents are lactose intolerant. Vegans do not consume dairy products for health and ethical reasons. Fortunately, there are plenty of alternative healthy foods as great sources of calcium. If you like soy milk, try Silk, Provamel, and Plamil fortified with calcium. Green leafy vegetables with low oxalate level are as good as or even better than calcium from cow’s milk. They include kale, tofu, zuccini squash, green peas, broccoli, okra, and alfalfa sprouts. Other natural sources of calcium are seaweeds like kelp and wakame, nuts and seeds like almonds and sesame, watercress, black molasses and beans. If you are interested in knowing more foods with high calcium content, visit the USDA National Nutrient Database for Standard Reference at http://www.nal.usda.gov/fnic/foodcomp/search/

Proper diet and physical activity strengthen the bones. Adequate calcium intake helps maintain a healthy body. Although it is recommended to replenish calcium each day, too much calcium intake may do more harm than good. Excessive calcium deposited in the body increases the risk of developing kidney stones. No more than 500mg calcium should be taken at a time because the body absorbs less amount of calcium with increasing supply of calcium.

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