4 MOST HARMFUL INGREDIENTS IN PACKAGED FOODS

Most of Americans’ household food budget is spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health.

Grab the broccoli with cheese sauce from the freezer, the box of instant rice pilaf from the pantry, or the hot dogs from your fridge and squint at the ingredient list’s fine print. You’ll likely find food additives in every one.

Is this healthy? Compared to the foods our bodies were built to eat, definitely not.

Processed, packaged foods have almost completely taken over the diet of Americans. Unfortunately, most processed foods are laden with sweeteners, salts, artificial flavors, factory-created fats, colorings, chemicals that alter texture, and preservatives. But the trouble is not just what’s been added, but what’s been taken away. Processed foods are often stripped of nutrients designed by nature to protect your heart, such as soluble fiber, antioxidants, and “good” fats. Combine that with additives, and you have a recipe for disaster.

HERE ARE THE BIG FOUR INGREDIENTS IN PROCESSED FOODS YOU SHOULD LOOK OUT FOR:

TRANS FATS

Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. The primary dietary source for trans fats in processed food is “partially hydrogenated oils." 1

Trans fats are in moist bakery muffins and crispy crackers, microwave popcorn and fast-food French fries, even the stick margarine you may rely on as a “heart-healthy” alternative to saturated-fat-laden butter.

Once hailed as a cheap, heart-friendly replacement for butter, lard and coconut oil, trans fats have been denounced by one Harvard nutrition expert as “the biggest food-processing disaster in U.S. history.” Why? Research now reveals trans fats are twice as dangerous for your heart as saturated fat, and cause an estimated 30,000 to 100,000 premature heart disease deaths each year.

Trans fats are worse for your heart than saturated fats because they boost your levels of “bad” LDL cholesterol and decrease “good” HDL cholesterol. That’s double trouble for your arteries. And unlike saturated fats, trans fats also raise your levels of artery-clogging lipoprotein and triglycerides.

Check the ingredient list for any of these words: “partially hydrogenated,” “fractionated,” or “hydrogenated” (fully hydrogenated fats are not a heart threat, but some trans fats are mislabeled as “hydrogenated”). The higher up the phrase “partially hydrogenated oil” is on the list of ingredients, the more trans fat the product contains.

Replacing trans fats with good fats could cut your heart attack risk by a whopping 53 percent.

Trans fat is considered by many doctors to be the worst type of fat you can eat. Unlike other dietary fats, trans fat — also called trans-fatty acids — both raises your LDL (“bad”) cholesterol and lowers your HDL (“good”) cholesterol.

A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women. Here’s some information about trans fat and how to avoid it.

REFINED GRAINS

Choosing refined grains such as white bread, rolls, sugary low-fiber cereal, white rice, or white pasta over whole grains can boost your heart attack risk by up to 30 percent. You’ve got to be a savvy shopper.

Don’t be fooled by deceptive label claims such as “made with wheat flour” or “seven grain.” Or by white-flour breads topped with a sprinkling of oats, or colored brown with molasses. Often, they’re just the same old refined stuff that raises risk for high cholesterol, high blood pressure, heart attacks, insulin resistance, diabetes, and belly fat.

At least seven major studies show that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.

Read the ingredient list on packaged grain products. If the product is one of those that are best for you, the first ingredients should be whole wheat or another whole grain, such as oats. The fiber content should be at least 3 grams per serving.

SALT

Three-quarters of the sodium in our diets isn’t from the saltshaker. It’s hidden in processed foods, such as canned vegetables and soups, condiments like soy sauce and Worcestershire sauce, fast-food burgers (and fries, of course), and cured or preserved meats like bacon, ham, and deli turkey.

Some sodium occurs naturally in unprocessed edibles, including milk, beets, celery, even some drinking water. And that’s a good thing: Sodium is necessary for life. It helps regulate blood pressure, maintains the body’s fluid balance, transmits nerve impulses, makes muscles — including your heart — contract, and keeps your senses of taste, smell, and touch working properly. You need a little every day to replace what’s lost to sweat, tears, and other excretions

What happens when you eat more salt than your body needs? Your body retains fluid simply to dilute the extra sodium in your bloodstream. This raises blood volume, forcing your heart to work harder; at the same time, it makes veins and arteries constrict. The combination raises blood pressure.

Your limit should be 1,500 milligrams of sodium per day, about the amount in three-fourths of a teaspoon of salt. (Table salt, by the way, is 40 percent sodium, 60 percent chloride.) Older people should eat even less, to counteract the natural rise in blood pressure that comes with age. People over 50 should strive for 1,300 mg; those over 70 should aim for 1,200 mg.

Only the “Nutrition Facts” panel on a food package will give you the real sodium count. Don’t believe claims on the package front such as “sodium-free” (foods can still have 5 mg per serving); “reduced sodium” (it only means 25 percent less than usual); or “light in sodium” (half the amount you’d normally find).

HIGH-FRUCTOSE CORN SYRUP

What is it? First, let's take a look at fructose. Fructose is a naturally occurring simple sugar that's produced by many plants. It's very sweet, and it's more soluble in water than glucose, another simple sugar that's also made readily available by nature and is the body's main source of energy. Fructose and glucose have the same type of atoms but are put together differently. When you combine fructose with glucose, you wind up with sucrose, which is your basic table sugar.

Corn syrup is a glucose-heavy syrup made from corn starch. There's no fructose in corn syrup -- not naturally, at least. In 1957, researchers discovered an enzyme that could turn the glucose in corn syrup into fructose. This process was modified and improved upon in the 1970s, making it possible to mass-produce high-fructose corn syrup (HFCS). The corn is genetically modified by Monsanto.

Compared to traditional sweeteners, high-fructose corn syrup costs less to make, is sweeter to the taste, and mixes more easily with other ingredients. Today, we consume nearly 63 pounds of it per person per year in drinks and sweets, as well as in other products. High-fructose corn syrup is in many frozen foods. It gives bread an inviting, brown color and soft texture, so it’s also in whole-wheat bread, hamburger buns, and English muffins. It is in beer, bacon, spaghetti sauce, soft drinks, and even ketchup.

Research is beginning to suggest that this liquid sweetener may upset the human metabolism, raising the risk for heart disease and diabetes. Researchers say that high-fructose corn syrup’s chemical structure encourages overeating. It also seems to force the liver to pump more heart-threatening triglycerides into the bloodstream. In addition, fructose may zap your body’s reserves of chromium, a mineral important for healthy levels of cholesterol, insulin, and blood sugar.

To spot fructose on a food label, look for the words “corn sweetener,” “corn syrup,” or “corn syrup solids” as well as “high-fructose corn syrup.”

These “health” food products all contain high fructose corn syrup

1. Yoplait Yogurt

Every variety of Yoplait contains HFCS! How much do you think it really costs The Premium Yogurt (aka Yoplait) to slap some ultra-pasteurized milk products, a dash of pectin, and a swig of sweetener into each pretty little personalized bucket de diabetes?

2. Salad Dressings: Oh, the Love!

Most salad dressings contain corn syrup, but “lite” and “reduced calorie” versions are brimming with it. Prior to the no-fat craze, salad dressings were typically made with cheap, poor-quality corn oil. Now they’re made with cheap, poor-quality corn syrup. Dump them (as in break up with them, not dump them on your salads). Make your own dressings at home from cheeses, lemon juice, olive oil or balsamic vinegar.

3. “Smart” Ice Cream Sandwiches

Many of the low-calorie ice cream treats are packed with upwards of 20 grams of this nutritionally deficient sweetener.

4. Special K

It’s high time for cereals to stop proclaiming health benefits. Made from grains, gums and sugars, there’s nothing smart about cereal for breakfast, no matter how special it may be. Self-esteem for breakfast?

5. Cereals with the Heart Healthy Claims

Many breakfast cereals are loaded with sugars and processed junk, but because they have a few grams of fiber or are low in fat (big deal), they are promoted as health foods. Just steer clear of the middle aisles, period.

6. 100 Calorie Snack Packs

When was the last time anybody starved? We’re all in favor of portion control, but what’s in the package matters. You’re much better off eating 100 calories of almonds or sugar snap peas than some processed cookie confection. Although we know this might make a few friends a little cranky.

HOW TO PROTECT YOURSELF.

1. Flush Out Trans Fat from the Body

Trans fat is one of the major causes of weight gain, cancer, heart disease, liver malfunctions and diabetes. Trans fat fills the body with toxins in the form of fat causing fatigue, digestive problems etc. Flushing out trans fat from the body can help your body maintain a healthy equilibrium. Trans fat is common in fried foods, baked items etc.

You need to cleanse and detox your body to begin the process of eliminating trans fats from your body.

Abstinence from these can stop the continued intake of trans fat but to have a healthy body you need to flush out trans fat.

CLICK HERE TO FIND OUT MORE HOW TO DETOX THE RIGHT WAY.

1. Eat well

These non- foods/toxic foods need to be replaced with whole foods (think lots of fresh green and brightly colored produce) healthy fats and proteins and of course plenty of filtered water. While the specific foods that serve you are quite bio individual, certainly, eating organic produce and pasture or wild caught animal products is a good place for all of us to begin.

NEXT POST: TOXIC TOOTHPASTE INGREDIENTS YOU NEED TO AVOID

References

Reader's Digest Editors, ‘’4 Most Harmful Ingredients in Packaged Foods''. Reader’s digest.com

Accessed january 03, 2017 from

Http://www.rd.com/health/diet-weight-loss/4-most-harmful-ingredients-in-packaged-foods/

Worker Bee. ‘’8 ‘Health’ Foods That Contain High Fructose Corn Syrup!’’ Mark's Daily Apple.

Accessed january 03, 2017 from

http://www.marksdailyapple.com/sneaky-syrup/

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19 MORINGA BENEFITS: FIGHTS CANCER, AIDS WEIGHT LOSS, IMPROVES SKIN & SO MUCH MORE

Never heard of moringa before? Although this plant was initially discovered for its beneficial properties thousands of years ago, only recently has moringa (sometimes called the Ben oil tree) become known as one of the most impressive herbal supplements to hit the holistic health market. In fact, in 2008 the National Institute of Health called moringa (moringa oleifera) the “plant of the year,” acknowledging that “perhaps like no other single species, this plant has the potential to help reverse multiple major environmental problems and provide for many unmet human needs.” (1) Clearly, moringa benefits are highly touted and deservedly so.

To date, over 1,300 studies, articles and reports have focused on moringa benefits and this plant’s healing abilities that are important in parts of the world that are especially susceptible to disease outbreak and nutritional deficiencies. Research shows that just about every part of the moringa plant can be utilized in some way, whether it’s to make a potent antioxidant tea or produce an oily substance that lubricates and nourishes the skin. Throughout the world, moringa is used for treating such widespread conditions as: (2)

·         inflammation-related diseases

·         cancer

·         diabetes

·         anemia

·         arthritis and other joint pain, such as rheumatism

·         allergies and asthma

·         constipation, stomach pains and and diarrhea

·         epilepsy

·         stomach and intestinal ulcers or spasms

·         chronic headaches

·         heart problems, including high blood pressure

·         kidney stones

·         fluid retention

·         thyroid disorders

·         low sex drive

·         bacterial, fungal, viral and parasitic infections

(3) Moringa is an excellent source of protein, vitamin A, potassium, calcium and vitamin C. Just how strong is moringa? According to Kuli Kuli, an organization that harvests moringa plants in Africa and makes them accessible to customers in the the U.S. and other western nations, gram for gram, moringa contains:

·         two times the amount of protein of yogurt

·         four times the amount of vitamin A as carrots

·         three times the amount of potassium as bananas

·         four times the amount of calcium as cows’ milk

·         seven times the amount of vitamin C as oranges

19 Proven Moringa Benefits

1. Moringa offers excellent nutritional support

Having a Moringa tree in the garden is sufficient to meet the nutritional requirements of the entire household. The leaves have the highest score in this regard.

Moringa leaves are an excellent calcium source and a storehouse of many other minerals and vitamins. 100 grams of dry Moringa leaves contain 17 times more of calcium than milk and 25 times more iron than spinach. Their beta-carotene content is 10 times more than carrots. They are rich in minerals like potassium, iron and zinc and in Vitamin C and B-complex vitamins.

Moringa leaves are surprisingly rich in protein too, containing 4 times of what eggs provide. There are 2 grams of protein in every cup of fresh Moringa leaves.

Although most vegetable sources of protein are considered inferior to animal sources, Moringa has the advantage of containing all the essential amino acids, making it a complete protein.

2. Moringa extract lowers serum cholesterol

Mainstream medicine is starting to recognize some of the health benefits of Moringa, one among them being its capacity to reduce cholesterol.  Many traditional medicine systems of Asia have been using the extract of Moringa leaves and root as heart tonics.

These herbal preparations have been shown to reduce serum cholesterol and the formation of atherosclerotic plaques.

Laboratory studies in rabbits have shown 50% reduction of serum cholesterol and 86% reduction of atherosclerotic plaque formation in 12 weeks of administering Moringa extract.

3. Moringa leaves help to control blood sugar

Eating a tablespoon of lightly toasted Moringa leaves early in the morning is a traditional herbal remedy for hyperglycemia. Recent laboratory studies using leaf powder on diabetic animals show that this is indeed helpful in regulating blood sugar.

The beneficial effect is partially attributed to the fiber content, but the quercetin-3-glucoside in Moringa as well the isothiocyanates and chlorogenic acid could be playing an important role.

Small-scale studies on diabetic people have shown promise with just 7 grams of Moringa leaves in powder form taken for a period of 3 months. 50 grams of fresh leaves as part of normal diet has been found to significantly reduce blood sugar spikes after the meal.

4. Moringa may help fight various types of cancers

The anti-cancer arsenal of moringa is impressive. Besides antioxidant vitamins A, C, and E, it contains kaempferol, quercetin, and rhamnetin. Since cancerous growths are triggered by free radical damage at the cellular level, it is not surprising that Moringa should have an anti-cancer effect.

Lab tests have proven that it has a beneficial action against liver, lung, ovarian and skin cancers. While more studies are being done to assess the clinical significance of these findings, it doesn’t hurt to include more Moringa in our diet or use just 7 grams of leaf powder (1 ½ teaspoons) (available to buy from this page on Amazon) as a nutritional supplement.

5. Moringa reduces inflammation in the body

The inflammatory response to injuries is an integral part of the natural healing mechanism of the body, but chronic inflammation, probably resulting from the damage inflicted by free radicals, can have an adverse effect on our metabolic system.

Heart disease and metabolic disorders like insulin resistance and diabetes are thought to be the result of chronic inflammation.

Not only the leaves of Moringa, but its fruits and flowers used as a vegetable as well as the extract of its seeds, have anti-inflammatory action. Including them in your diet or in the form supplements may help ward off these disease conditions.

6. Moringa leaves and drumsticks provide energy boost

Our body is in constant need of energy just to function normally.

The energy requirements of our body for the growth and repair of tissues are met by the food we eat, but as we age, our body faces more cellular damage and becomes less efficient in the regenerative process.

This makes us tired and listless. We often depend on energy boosters like caffeine, but they only provide temporary spurts. Besides, we tend to need ever increasing doses to get the same effect.

Moringa has a heavy load of antioxidants to reduce cell damage. It also contains high amounts of vitamin, minerals, and most importantly, all the essential amino acids required for the repair and regeneration of tissues.

This highly nutritious, wholesome food can provide lasting energy boost.

7. Moringa improves immune function

Including Moringa leaves and fruit in the diet helps increase immunity and offers protection against seasonal ailments. In India,

Moringa leaves are usually added to lentil soups during the cold and flu season to increase disease resistance. This practice is a lifesaver in poor communities where people live in crowded, unsanitary conditions with little or no access to medical facilities.

 Moringa leaves are part of the herbal supplement given to HIV+ve patients as an adjuvant to anti-retroviral therapy.

8. Moringa leaves promote weight loss

People taking Moringa leaf extract and leaf powder often report weight loss. This beneficial effect could be due to many factors.

The anti-inflammatory and diuretic effect helps reduce water retention. The high fiber content reduces fat absorption in the gut.

The reduction in insulin resistance may prevent excess fat accumulation.

9. Moringa is useful for treating gastrointestinal problems

Adding a handful of Moringa leaves to soups and vegetable dishes is the best way to keep things moving. Moringa leaves have a mild laxative effect.

The high fiber content facilitates easy movement of stomach contents along the digestive tract and relieves constipation.

Moringa can take care of minor digestive problems caused by gastrointestinal worms and microbes. The root extract is an herbal remedy for helminth worms.

10. Moringa leaves increase breast milk in lactating mothers

Of all the health benefits of Moringa, this is one of the most appreciated in Indian communities, especially in economically weaker sections, because breast milk is the mainstay of infants in the first year of life.

Moringa leaves toasted in a spoonful of butter would be given every day to lactating mothers as part of traditional postpartum care. If any ailments or general fatigue causes a decrease in breast milk production in the following months, Moringa leaves are added to the diet again. This ensures not only plenty of milk supply but good weight gain and robust health for the infant.

The high calcium content of Moringa leaves could be an obvious reason for the increased breast milk production, but there could be more to it than that. For instance, the effect of calcium supplements comes nowhere near the copious milk production resulting from the use of Moringa leaves.

11. Moringa root can improve kidney function

The Moringa tree is also known as horseradish tree because a spicy condiment similar to horseradish sauce can be prepared from its root. However, the active compounds found in the leaves occur in the root at much higher concentrations; hence, it is mainly used for medicinal purposes.

The diuretic and detoxifying properties of Moringa root extract help improve kidney function and resolve urinary tract infections. 

Moringa root extract is used to treat kidney stones since it helps flush out excess calcium from the kidneys. While helping to expel the stones, it can reduce the associated pain and inflammation too.

12. Moringa regulates thyroid function

Moringa seems to be having a regulatory action on the thyroid gland. For example, people with Grave’s disease or overactive thyroid find significant improvement in their symptoms on regular use of Moringa supplements. 

Inflammatory conditions of the thyroid such as Hashimoto’s disease could be resolved without medication if Moringa is consumed regularly.

13. Provides relief from rheumatoid arthritis

Moringa has immune-modulating properties that are particularly useful in treating autoimmune diseases like rheumatoid arthritis, scleroderma, and psoriasis. Many herbal preparations for arthritis include Moringa leaves.

The anti-inflammatory effect reduces the pain and swelling of the joints.

14. Gives relief from insomnia

Including Moringa leaves and drumsticks in the diet is known to improve sleep. Taking Moringa extract or leaf powder may be just as effective.

The amino acid tryptophan found in appreciable amounts in Moringa could be a contributing factor. It is essential for the production of the neurotransmitter serotonin and the sleep cycle regulating hormone melatonin. Vitamin B6 is another necessary player in serotonin production, and Moringa is rich in that too.

15. Moringa stimulates hair growth

The abundance of Zinc, and Vitamins A, and E, as well as the amino acids required for the production of keratin, makes Moringa an excellent hair tonic.

Moringa seeds have very high fat content. The oil extracted from the seeds is known as Ben oil, and it forms 40% of the seed. This edible oil is odorless with a light texture and sweet taste. A unique feature of this oil is its stability and resistance to oxidation. 

The main component of Ben oil is a saturated fat called behenic acid, which does not become rancid on keeping, unlike most vegetable oils. This expensive oil is used in many high-quality skin and hair care products.

Moringa seed oil improves blood circulation in the scalp and stimulates hair growth. However, on account of it being very expensive, traditional herbal remedies employ seed powder instead.

Taking Moringa supplements is very effective too, as they supply the minerals and B complex vitamins that are important for hair growth.

16. Reduces dandruff and other scalp problems

The light texture of Ben oil helps with absorption and is highly moisturizing. 

It promotes blood circulation and regulates the oil glands in the hair follicles, improving overall scalp health. 

Application of the oil as well as the seed extract is found to be effective in controlling dandruff and hair loss.

17. Controls skin wrinkles and fine lines

The Ben oil pressed from the seeds of the Moringa tree has a long history of being used as a skin detoxifier and wrinkle remover.

The Egyptians used it in cosmetic preparations as an anti-aging emollient as early as 1400 BC. Rich in vitamins A, C and E, and a number of B complex vitamins as well, it is no surprise that the oil has excellent antioxidant property.

Antioxidants reduce the cell damage and aging caused by free radicals and help maintain the smoothness and youthful appearance of the skin. Apply a few drops on the face and hands and gently massage it in.

The light consistency of the Moringa seed oil makes it a natural cleanser and moisturizer without making the skin oily.

18. Reduces acne and blackheads

Ben oil helps in reducing common skin complaints such as acne and blackheads that arise from imbalances in oil secretion by skin glands.

They are often worsened by bacterial and fungal infections. Massage the oil on the face and allow it to be absorbed by the skin pores. The light nature of the oil unclogs the pores and lifts up the dirt and debris.

Besides the cleansing action of the oil, its antiseptic property reduces bacterial overload in the hair follicles, while the anti-inflammatory effect prevents inflammatory acne that usually require antibiotic treatments. 

Long-term use of topical antibiotics is known to cause acne flare-ups resulting from increased bacterial resistance, but no such adverse effect has been observed with regular use of Ben oil.

19. Moringa helps control eczema and psoriasis

Moringa oil and extracts have an ameliorating effect on skin conditions such as eczema and psoriasis. 

The oil is non-irritating and moisturizing.

The anti-inflammatory substances in Moringa help control inflammation while the antiseptic effect protects the skin from secondary infections that exacerbate these conditions.

Moringa is available in many different forms. You can try it in powder form, supplement form, as a tea, or as an oil.

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Alternatively, if you’d like to experience all that Moringa has to offer but with the added benefit of ten other herbs, superfoods, plants, algaes and roots, then you’ll want to try Organifi.

Organifi is a blend of 11 potent super foods that work together to stimulate fat loss, sky-rocket energy, improve sleep and mood and so much more. As well as Moringa, Organifi includes ingredients like chlorella, ashwagandha, Matcha green tea, spirulina, turmeric and so much more world 1^st rated ingredient.

All you have to do is stir Organifi into a glass of water, stir it all up and drink each morning. It will be the best decision you ever make!

Regular intake of  Organifi Green Juice and you might never visit a hospital again.

What makes organifi so unique? Find out more, Click here

Reference

http://www.naturallivingideas.com/moringa-benefits/

https://authoritynutrition.com/6-benefits-of-moringa-oleifera/

https://draxe.com/moringa-benefits/




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