Nushies Natural Ice Creamery can now be purchased through our recently appointed distributor The Real Distributors:
Contact Paul Condous:
Nushies Natural Ice Creamery can now be purchased through our recently appointed distributor The Real Distributors:
Contact Paul Condous:
A new study confims the link between bad health and consuming fast foods.
“Eating fast food three or more times a week is linked to a higher risk of severe asthma and eczema in children, researchers found.
The study didn’t prove that eating more fast food caused the increase in the conditions, which both can be linked to the overreaction of the body’s immune system. Because fast food was the only dietary category shown to have an association with the disorders, the results suggest that such a diet may cause asthma attacks or eczema outbreaks, the authors said. Conversely, eating three or more servings of fruit a week showed reduced risk in developing those conditions, they said.
Organic produce in Australia still continues to flourish. The latest Australian Organic Market Report shows:
1. Two in Three Australians have bought Organic Produce in the past year
2. Organics is predicted to grow by up to 15% over the next year compared to global growth trends of 2%-11%
3. Australia remains with the largest area of certified organic land in the world
For a copy of the Australian Organic Market Report 2012 got to www.bfa.com.au
Nushies’ Natural products are Australian Certified Organic. Try them they fabulous!
Angela Doss of Natural News reports:
“The typical American diet is a deadly one, consisting primarily of toxic and acid-forming foods like processed sugars, artificial sweeteners, refined grains, conventionally produced meats and dairy, and hidden genetically modified organisms. All this, combined with a plethora of other challenging environmental factors (such as lack of rest, psychological stress, and pharmaceutical drugs), mean it’s no wonder that more and more people are being diagnosed with chronic, degenerative illnesses or otherwise deadly conditions for which modern conventional medicine claims to have no known cure.
One of the basic underlying problems with this unsustainable lifestyle – and there are many – is the average consumer’s lack of understanding that the body must balance the blood’s pH levels at a slightly alkaline level of 7.365 in order to survive. When a person ingests food to “burn” for fuel, the digestive and metabolic process transforms it into a kind of ash which is either acidic or alkaline. The laws of modern biochemistry further explain that it is not the organic matter of foods (whether the food itself is acidic or alkaline), but their inorganic matter (such as calcium, magnesium, potassium, sodium, sulfur, phosphorous; that is, how they break down in our bodies), that determines either the acidity or alkalinity of this ashy residue.
For this reason, and because all foods in nature contain both acid and alkaline-forming elements according to the Conscious Living Center, balance is either achieved or thwarted as a direct result of the foods we choose to eat. Too many acid-forming foods can have dire consequences for our health, with “acidosis” being a common diagnosis in diabetics, for example. This is because when the nutrients required to maintain this slightly alkaline state cannot be obtained from food, the body will instead draw from its own stores, like the bones or other vital tissues – damaging its ability to repair itself and detoxify heavy metals, thereby making a person more vulnerable to fatigue and illness. And the margin for error is small. Even an only slightly acidic pH of 6.9 can actually lead to coma and death.
Of course, the ultimate goal is balance. Eating too many alkalizing foods can lead to its own fair share of complications over time, but the risk of this is seemingly less likely, given the current sorry state of today’s highly addictive consumerist diet. To combat the effects of such a diet, here are six of the most alkaline-forming foods to work into your everyday meals:
Due to the healing “yang” nature of these foods in traditional Chinese medicine, and their tendency to be more rich in minerals than many other vegetables, it may be safe to say that you can’t get enough of them. Look for radishes especially (black, red or white), as well as beets, carrots, turnips, horseradish and rutabaga. Ready to eat after steaming for just 15-20 minutes, root vegetables will help you feel both satiated and better grounded.
These are the veggies we all know and love, made even more delicious with just a small amount of healthy, homemade sauce like pesto. Choose from broccoli, cabbage, cauliflower, Brussels sprouts and the like.
These include kale, Swiss chard, turnip greens and spinach – of which spinach may in fact be the best pick. Known especially for its rich vitamin K and folate content, spinach is also packed with vitamins, minerals, phytochemicals, antioxidants and fiber, helping to improve digestion and even vision.
A true miracle food, garlic appears at the top of innumerable lists of foods that encourage overall health, and alkaline-forming food is no exception. Among its other benefits are its ability to promote cardiovascular and immune health by lowering blood pressure, cleansing the liver and fighting off disease.
As part of a family of potent, tropical peppers which contain enzymes essential to endocrine function, cayenne is among the most alkalizing foods. It is known for its antibacterial properties and is a rich supply of vitamin A, making it a helpful agent in fighting off the harmful free radicals that lead to stress and illness.
Lemons may be the most alkalizing food of all. As a natural disinfectant, it can heal wounds while also providing potent and immediate relief for hyperacidity and virus-related conditions, as well as coughs, colds, flu and heartburn. Lemon also works to energize the liver and promote detoxification.
So it can’t hurt to think twice about what’s on your plate at your next meal, but not doing so might. Just applying that age-old motherly advice to “eat your vegetables” can be a solid first step in achieving better health.”
Nushie’s Natural products are all organic, low GI and do not contain any processed sugars. Try Nushie’s Natural ice creamery. It is gluten and dairy free as well. It tastes fabulous!
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Allergies have been increasing at an alarming rate and now immunology scientists have found one reason. Pesticides. Australian Food News Journalist Kate Carey reports:
New American research published in the scientific journal of the American College of Allergy, Asthma and Immunology (ACAAI) says that those exposed to pesticides are more likely to develop food allergies.
The study of 10,348 people found that those with high levels chemicals known as dichlorophenols (DCPs) had weakened food tolerance which causes food allergies. DCPs are found in chlorinated water, herbicides used in food production, as well as air fresheners, moth balls and repellants. It should also be noted that DCPs are used in the process for chlorinating water.
Of the 2,211 that had DCPs present in their urine, food allergy was found in 411 of these participants, and1,016 had an environmental allergy.
Author of the study and allergist Dr Elina Jerschow said that food allergies and environmental allergies were significantly increasing in the United States.
“The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies,” Dr Jerschow said.
Centres for Disease Control Prevention and Research statistics show the most common food allergies are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish. The statistics show an 18 per cent increase in food allergies between 1997 and 2007.
However, Dr Jerschow said more research needs to be done to confirm whether DCPs are the cause of allergies or whether the two are merely linked.
“ScienceDaily (June 20, 2012) — New research shows that omega-3 fatty acid supplements can lower inflammation in healthy, but overweight, middle-aged and older adults, suggesting that regular use of these supplements could help protect against and treat certain illnesses.
Four months of omega-3 supplementation decreased one protein in the blood that signals the presence of inflammation by an average of more than 10 percent, and led to a modest decrease in one other inflammation marker. In comparison, participants taking placebos as a group saw average increases of 36 percent and 12 percent, respectively, of those same markers.
Chronic inflammation is linked to numerous conditions, including coronary heart disease, Type 2 diabetes, arthritis and Alzheimer’s disease, as well as the frailty and functional decline that can accompany aging.
Study participants took either 2.5 grams or 1.25 grams of active omega-3 polyunsaturated fatty acids in their supplements. Polyunsaturated fatty acids are considered”good fats” that, when consumed in proper quantities, are associated with a variety of health benefits. Study participants taking a placebo consumed pills containing less than 2 teaspoons per day of a mix of oils representing a typical American’s daily dietary oil intake.
“Omega-3 fatty acids may be both protective so that inflammation doesn’t go up, as well as therapeutic by helping inflammation go down,” said Jan Kiecolt-Glaser, professor of psychiatry and psychology at Ohio State University and lead author of the study.
“This is the first study to show that omega-3 supplementation leads to changes in inflammatory markers in the blood in overweight but otherwise healthy people. In terms of regulating inflammation when people are already healthy, this is an important study, in that it suggests one way to keep them healthy.”
The study is published online and scheduled for later print publication in the journal Brain, Behavior and Immunity.
The scientists recruited 138 adults — 45 men and 93 women — who were in good health, but who were either overweight or obese and lived sedentary lives. Their average age was 51 years. Based on body mass index, a measure of weight relative to height, 91 percent of the participants were overweight and 47 percent were obese.
Inflammation tends to accompany excess body fat, so the researchers recruited participants who were most likely high in pro-inflammatory blood compounds at the beginning of the study.
“We wanted to have enough room to see a downward trend. Most other trials testing the effects of omega-3 supplements on inflammation used people who were seriously diseased or skinny and healthy,” said Kiecolt-Glaser, also an investigator in Ohio State’s Institute for Behavioral Medicine Research (IBMR). “You can see results in people with serious diseases, but there’s a lot of other noise in that system. We wanted to make sure we were studying results in people who were fairly fit but who weren’t exercising, because exercise can clearly lower inflammation.”
The researchers also excluded from participation people taking a variety of medications to control mood, cholesterol and blood pressure as well as vegetarians, patients with diabetes, smokers, those routinely taking fish oil, people who got more than two hours of vigorous exercise each week and those whose body mass index was either below 22.5 or above 40.
Participants received either a placebo or one of two different doses of omega-3 fatty acids — either 2.5 grams or 1.25 grams per day. The supplements were calibrated to contain a ratio of the two fish oil fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), of seven to one. Previous research has suggested that EPA has more anti-inflammatory properties than does DHA.
After four months, participants who had taken the omega-3 supplements had significantly lower levels in their blood of two proteins that are markers of inflammation, also called pro-inflammatory cytokines. The low-dose group showed an average 10 percent decrease in the cytokine interleukin-6 (IL-6), and the high-dose group’s overall IL-6 dropped by 12 percent. In comparison, those taking a placebo saw an overall 36 percent increase in IL-6 by the end of the study.
Levels of the cytokine tumor necrosis factor-alpha (TNF-a) also dropped, but in a more modest way, by 0.2 percent and 2.3 percent in the low- and high-dose groups, respectively. The placebo group’s TNF-a increased by an average of 12 percent.
IL-6 and TNF-a are two of a family of six cytokines that, when stimulated, produce an inflammatory response to a stressor such as an injury or infection, said study co-author Ron Glaser, professor of molecular virology, immunology and medical genetics and director of the IBMR.
“You need this good inflammation for an initial response, but if it stays up, and inflammation becomes chronic, then you’ve got a problem,” Glaser said. “Our research and studies done by others have shown that these two cytokines are clearly related to overall health — and when they’re elevated in the blood, that is not good for overall health. So the more ways we can find to lower them, the better.”
Statistically, there was no significant difference in lowered inflammation between the two doses, but each dose clearly produced cytokine reductions that differed significantly from the placebo group.
“These data support the idea that a higher dose of omega-3 is not necessarily better than a lower dose in terms of prevention of inflammation,” said Martha Belury, professor of human nutrition at Ohio State and a co-author of the study.
However, levels of omega-3 fatty acids in participants’ blood increased according to which dose they consumed, which improved their ratio of omega-6 fatty acids to omega-3 fatty acids. The current typical American diet contains between 15 and 17 times more omega-6 than omega-3, a ratio that researchers suggest should be lowered to 4-to-1, or even 2-to-1, to improve overall health.
“Scientists tend to agree that the best way to gauge a person’s omega-3 status is to see whether that ratio goes down,” Belury said. “That’s what we saw in this study, and it was achieved through supplementation. We wanted participants to maintain normal diets and simply add this modest amount of oil to their existing diet. We expected and we found that their blood plasma omega-3 fatty acids went up in a dose-responsive manner.”
The Food and Drug Administration considers daily omega-3 supplementation of up to 3 grams to be “generally regarded as safe.” The doses in this study were within those safety parameters, but the researchers did not extend their findings to make a general recommendation about omega-3 supplementation.
“Although omega-3 fatty acids cannot take the place of good health behaviors, people with established inflammatory diseases or conditions may benefit from their use,” Kiecolt-Glaser said.
The researchers also sought to determine whether omega-3 fatty acids could reduce depression symptoms, but participants had relatively few symptoms to begin with so no significant reductions were seen. Depression is also associated with chronic inflammation, but research hasn’t yet fully defined the mechanisms behind that relationship.
This work was supported in part by grants from the National Institutes of Health. OmegaBrite, a company based in Waltham, Mass., supplied the supplements as an unrestricted gift but did not participate in the study design, results or publication.
Additional co-authors, all at Ohio State, include Rebecca Andridge of the Division of Biostatistics; William Malarkey of the IBMR and the departments of Psychiatry and Internal Medicine; and Beom Seuk Hwang of the IBMR and biostatistics.”
Try Nushie’s Natural Flaxseed Crackers. They are fabulous tasting full of Omega-3 and contain no artificial additives or preservatives.
Natural News reports:
“Providing more evidence to the motif ‘you are what you eat’, scientists have found that eating a fast food diet increases the risk for depression by more than fifty percent. The food we eat today will provide the structural network for the cellular matrix that we need to support basic metabolism, cellular regeneration and repair. This is especially pronounced in brain neurons, as grey matter is largely composed of the omega-3 fats, DHA and EPA. When we don’t provide these basic building blocks, especially in the early formative years, the body is forced to use inferior fats such as those provided by hydrogenation, most frequently found in fast and processed foods.
Scientists from the University of Las Palmas de Gran Canaria and the University of Granada, publishing in thePublic Health Nutritionjournal have determined that eating commercially baked goods (cakes, croissants, and doughnuts) and fast food (hamburgers, hotdogs, and pizza) is linked to a 51 percent increase in the incidence of depression, compared to those who eat little or none of these foods.
Researchers conducting the study found that risk of depression could be predicted in a dose-dependent manner. Lead study author, Dr. Almudena Sanchez-Villegas commented“the more fast food you consume, the greater the risk of depression.”The study found that those participants eating the largest amount of fast food and commercially baked goods are more likely to be single, physically inactive and generally exhibit poor dietary habits. Typically these individuals consumed less fruit, nuts, fish, vegetables, and olive oil, and were more likely to smoke or work more than 45 hours per week.
High consumption of commercially baked goods or fried foods subjected to the oil degradation process known as hydrogenation results in trans-fats that have been shown to dramatically increase heart disease risk in past studies. This current research demonstrates that these misshapen and synthetically processed trans-fats interfere with the proper function of chemical neurotransmitters in the brain and alter normal electrical activity necessary for intercellular signaling.
Depression among children and adults is expanding at an alarming rate, with 121 million people diagnosed worldwide. Antidepressants prescribed to manage depression are largely ineffective and only work to mask the underlying cause of the illness. A wealth of scientific evidence now points to proper nutrition as an effective tool to halt and even reverse depressive episodes. The study team advised against a diet including baked or fried foods, and emphasized the need for whole, natural foods containing plenty of B vitamins, omega-3 fatty acids, and fresh pressed virgin olive oil to significantly lower risk of depression.”
Nushie’s Natural whole foods are certified organic and dairy and gluten free. They contain no artificial additives or preservatives and taste fabulous. Try Nushie’s Natural chia and flaxseed crackers which are rich in Omega-3.
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A new Australian study has found that Omega-3 fatty acids could help prevent the spread of cancers. Australian Food News reports:
“Tiny agents found in Omega-3 could potentially be used to block the path of primary cancer tumours according to pharmacy researchers at the University of Sydney.
The researchers behind the study believe these agents, called epoxides, could be used to prevent the advance to secondary stage cancers. Epoxides are produced within the human body from Omega-3 polyunsaturated fatty acids.
In their study, Dr Michael Murray, Professor of Pharmogenetics at the University, and his team used breast cancer tissue cells to gauge the blocking capacity of epoxides on cancer cell movement. They discovered that epoxides have anti-metastatic actions.
A major life-threatening consequence of malignant breast tumours is metastasis where the disease has spread to distant sites (or tissues) and at present there are no treatments.
Dr Murray said, “We know that epidemiological studies have reported that dietary intake of Omega-3 polyunsaturated fatty acids including eicosapentaenoic and docosahexaenoic acids, decrease the risk of certain cancers. And many of us are including sources of Omega-3 such as tuna and salmon in our diet as a precaution.
“The major objective of our new project is to speed the development of anti-metastatic agents based on Omega-3 epoxides and trial their effectiveness on breast cancer tissue. Longer term we are aiming to develop a completely new class of anti-metastatic drugs designed to inhibit the spread of primary cancers,” Dr Murray added.
Dr Murray said that although not all experts agree, women who eat foods rich in Omega-3 fatty acids over many years may be less likely to develop breast cancer.
Previous research has also shown that Omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease and arthritis.”
Nushie’s Natural Organic Flaxseed crackers are rich in omega-3 fatty acids and taste fabulous.
The Medical Journal of Australia has found that a quarter of cancers could be prevented through diet and exercise. Jen Rosenberg of Fairfax Publication The Age reports:
“A QUARTER of cancers could be prevented by 2025 through diet and exercise alone, saving hundreds of millions of dollars in the cost of treatment, the Medical Journal of Australia has found.
Taking data on projected illness, and coupling it with published findings on the association between food, nutrition and physical activity in the prevention of cancer, the journal’s study found that the incidence of cancer in Australia will rise to 170,000 in the next 13 years, an increase of 60 per cent since 2007.
Intervention to improve health and environmental factors could reduce that by 43,000, or 25 per cent, it says in a report published March 19.
Contributing factors in the nation’s poor health include an increasingly sedentary lifestyle, the increasing prevalence of overweight and obese adults, climbing rates of harmful alcohol consumption, and an unbalanced diet.
Pip Youl, one of the report’s authors and head of research at Cancer Council Queensland, said that less than 10 per cent of Australians ate the recommended five serves of vegetables a day and only 6 per cent ate two or more serves of fruit a day.
”Ways to encourage better eating are things like improving the number of wholegrain cereals and bread, choosing foods that are low in salt, choosing a low-fat diet, particularly diets that are low in saturated fats,” she said. ”One of the key things is teaching children to eat healthily. So, getting them interested in cooking and eating healthy foods will give them a really good start in life and enjoying a healthy life.”
Poor health has become an economic and geographic issue, the study suggesting that ”inequities in cancer outcomes vary with remoteness or area disadvantage” and that ”increasingly the poor are becoming obese faster than the rich”.
With the cost of healthy food higher than that of high-sugar, fat-soaked, nutritionally poor alternatives, Australians on lower incomes are less likely to make healthy food choices.
Programs needed to be designed to accommodate different needs in different regions, Ms Youl said. Even when people know what they need to do to prevent obesity and disease, it is difficult to motivate populations to improve their health and it was incumbent on governments to implement measures and provide support.
Ms Youl said it was critical to have a co-ordinated approach from state and federal governments to spend money on preventive measures to reduce the $3.8 billion a year spent on direct costs to the health system from cancer-related illnesses.
They needed to ”increase the expenditure on preventive health activities, because we know that treating cancer is very expensive, so if we can prevent it before it happens then we’ll certainly save some expenditure on cancer down the track”.
While only 2 per cent of the total health expenditure in 2007-08 was dedicated to preventive services or health promotion, spending more on raising the profile of good nutrition and physical activity would save more than $674 million in 2025, the authors found.”
Organic whole foods such as Nushie’s Natural are essential to good health. They contain no artificial preservatives or additives and are dairy and gluten free.
The following article is reproduced from the Fabrizio Poli blog
In the following video David Wolfe with Dr Sangeeta Pati, MD offers some interesting insight into milk: