by David Grisaffi
with help from Ori Hofmekler
Radiologists and gastroenterologists claim that, after looking at many peoples livers, 50% of middle-aged Americans have a condition called “fatty liver”. The most common causes are poor diet, excessive use of alcohol, toxic chemicals, heavy metals, and hepatitis. Liver disease has many symptoms: nausea, vomiting, malaise, fatigue, yellowing of the skin and/or eyes, and a swollen abdomen. The list goes on and on. You can easily determine if your liver function is not right by having a blood test. Luckily, there are many methods of detoxifying your liver.
Before you jump into a liver detoxification process, you should know some of the key nutrients needed to insure its success. An adequate supply of the antioxidants vitamin C, selenium, beta carotene, vitamin E, and N-acetyl-cysteine(NAC) is very much needed. The amino acid SAM-E is an important component in lever health. This article will show the relation of these nutrients and different ways to detoxify your liver, as well as how each of those methods actually works in your body.
Milk thistle is a plant originally from Southern Europe and North Africa. It can also be found in Southern Russia and Asia Minor. Its use, as it pertains to liver detoxification, is derived from a flavonoid, called silymarin, found in the seeds. Herbalists, including a group of scientists known as Commission E, recognize that silymarin protects the liver by altering and strengthening the outer cell membrane of hepatacytes(liver cells). It also stimulates the natural regenerative capabilities of the liver and helps in the formation of new heptacytes through the activation of the enzyme nucleolar polymerase A. Continue reading Liver Detoxification: Why it Works to Slim Your Abs.
By David Grisaffi
When you think of sugar you think of sugar cane. Maybe sugar beets. Extraction of sugar from sugar cane helped to fuel the colonization of the New World. When you see a field of corn gently swaying in the breeze, do you think of sugar? Most of us would be surprised to discover that a large percentage of the sweeteners used in food processing come from corn. The process for making High Fructose Corn Syrup(HFCS) was developed in the 1970’s. By the 1990’s the use of sugar had declined sharply. Today Americans consume more HFCS than sugar by far.
High-fructose corn syrup is produced by adding enzymes to white corn starch. Simple? Not really. First alpha-amylase(1st enzyme) is used to break the cornstarch molecules into polysaccharides. Next, glucoamylase(2nd enzyme) breaks the polysaccharides into simple glucose molecule chains. Lastly, glucose-isomersal(3rd enzyme) converts 42% of the glucose into fructose. After a few more unnatural steps, the syrup contains the 55% fructose that is required to be called High-fructose corn syrup. The first two enzymes are created from bacteria and fungus. The third is so expensive that producers will pour the mixture over it and reuse the enzyme repeatedly. Also, the first two enzymes are both genetically engineered to increase their stability when heated. As an added treat, the corn used to make the cornstarch is also genetically altered. Continue reading High Fructose Corn Syrup: Enemy #2
While it is easy to demonize calories and we often blame them for making us enjoy good food, we must also realize that calories nourish our body and keep us strong and healthy. While we shouldn’t think of calories as the enemy, we must work to find a healthy balance of food that our body needs to thrive, and calories that are contributing to unwanted weight gain.
The number of calories in the food one consumes is a measure of the number of energy units supplied which in turn keeps the body mechanism healthy. Only 4 components in food provide calories: alcohol protein, carbohydrates and fat. Minerals, Photo chemicals, Vitamins, water and fiber do not contribute calories.
Cutting calories one consumes on a daily basis is the cornerstone of loosing excess weight. One pound of fat equals about 3,500 calories. This roughly translates into losing a pound a week or around 500 calories per day. Common sense tells us that restricting your calories is one of the best ways to lose weight. Continue reading Cutting Calories: How Much How Often