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Saturday, June 30, 2012

Reducing sodium levels in frankfurters using naturally brewed soy sauce

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to investigate  consumer sensory and quality impacts from replacement of normally added NaCl (flake salt) with naturally brewed soy sauce (SS),  posted in US National Library of Medicine National Institutes of Health, indicated that varying levels of SS were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III). Phase I identified a 50% replacement of NaCl with SS as the baseline for subsequent phases. Phase II indicated that the inclusion of SS could allow for a 20% NaCl reduction without adverse effects on quality or sensory attributes. Phase III results demonstrated that it was feasible to reduce NaCl by 35% via the inclusion of KCl in SS containing frankfurters without major quality or sensory changes.

Tofu - A Nutritionally Rich Food You Can Make at Home

By

While the main protein sources in Western diets are meat and dairy products, soybeans have for centuries served the same function in the East. And tofu is an important part of the Easterner's diet. Actually tofu is made from soybean curds, which are pressed and drained to be made into tofu.
Tofu is cholesterol-free and low in saturated fats. It has more protein than beef, more calcium than milk, and more of a fatty substance called lecithin than eggs. Soybeans also are rich in vitamins, minerals, and acids. They rank among the highest in plant food protein, and since tofu is made from soybeans, it is an excellent source of protein.
How Can It Be Used? Tofu is mild, delicate, and almost tasteless. Therefore, tofu can be used in a wide variety of ways. Tofu enhances dressings, sauces, salads, soups, egg dishes, dairy substitutes, casseroles, and, of course, Oriental cuisine. It can be parboiled, fried, pressed, squeezed, crumbled, drained, or reshaped, eaten raw or frozen, substituted for cottage cheese in some dishes, and used as an ingredient in Oriental recipes calling for bean curd. Its use is limited only by the imagination and inventiveness of the cook preparing a meal.
Would you like to put it on your menu? Tofu is readily available in Japan and other countries in the East. And in the West, more and more stores are selling the finished product. Nevertheless, you may not be able to find it near you. So why not try making it? It is not too difficult. Of course, you will need the proper utensils, though you may be able to improvise for some of them. Following are the steps necessary in making tofu.
Recipe for homemade Tofu
You will need the following utensils: a blender, meat grinder, or mortar to crush the soaked soybeans so as to form a puree. Two large cooking pots of at least six to eight-quart capacity, with lids. A colander that will fit into the cooking pots. Cheesecloth or clean dishcloth about two feet (60 cm) square. A settling container, although the cheesecloth can be used, making the finished product ball-shaped. (If you want to, you can make a special settling container four inches (10 cm) by four inches (10 cm) by seven inches (18 cm) (inside measurements) with drain holes and a lid that will fit inside and can be weighted to press the tofu into a rectangular block.) A wooden spoon, a rubber spatula, measuring cups and spoons, a ladle, and a potato masher or strong glass bottle for pressing will round out your set of utensils.
Wash and then soak one and a half cups of soybeans in six cups of water for ten hours. Rinse and drain them.
You will now need 16 cups of water and a coagulant. In Japanese it is nigari, or bittern. Other commonly used coagulants are: calcium sulfate; calcium chloride; magnesium chloride. The first is the most common. Lemon or vinegar can be used, with the result that the tofu will be slightly tart. Experimenting with the different coagulants will enable you to find what suits your taste.
Heat seven and a half cups of water in a cooking pot.
Divide the soybeans into two portions and blend each into puree with two cups of water (using blender, grinder, or mortar) and pour into water being heated. Continue heating, stirring frequently until foam rises in the cooking pot. Remove from heat and pour into pressing cloth (cheesecloth) in colander placed in other cooking pot. Rinse the first cooking pot.
Folding over the pressing cloth and using the potato masher or bottle, press out as much of the soymilk as possible. Return the pulp to the cooking pot and add three cups of water. Stir well and empty into pressing cloth again, and squeeze out all the soymilk. Put the pulp into the cooking pot and set aside.
Measure two teaspoons of coagulant and put this into a dry one-cup measuring cup and set aside. If you use lemon juice or vinegar, it should be four and three tablespoons respectively.
Bring the soymilk to a boil, reduce the heat, and cook it for five to seven minutes. Remove it from heat.
Add one cup of water to coagulant, stirring to dissolve it. Stir the soymilk five or six times and at the same time add one third of the coagulant and give the mixture one more stir. After it has settled, sprinkle one third cup of coagulant over the soymilk. Cover the cooking pot and wait three minutes. Sprinkle the final third of the coagulant over the soymilk. Stir slowly the upper one-half-inch (1.3-cm) layer of thickened, curdling milk for 20 seconds. Cover the pot and wait another three minutes. Finally, stir the surface layer for 30 seconds or until all the milky liquid curdles.
Place the pot next to the settling container. Carefully ladle curds one layer at a time into the settling container. Fold the edges of lining cloth over the curds and place lid on cloth. Weight it with a one-half to one and one-half pound weight for 10 to 15 minutes or until the whey no longer drips out.
Fill sink with water. After removing weight, immerse settling container holding tofu into water. Remove from container while in the water, and set container aside. Keeping it under water, unfold cloth from tofu. Allow tofu to remain under water a few minutes until firm. You can cut it into serving pieces under water. If you do not plan to use it right away keep it in the refrigerator-but change the water every day.
Michelle Alleyne is passionate about cooking unusual and interesting foods and also trying recipes from many different countries.
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Friday, June 29, 2012

Tempe Tumis Sapi (Fried Tempeh With Beef)

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The origin of Tempe / Tempeh is still considered a mystery until now. Some believe that Tempe is invented by Javanese. The record of Tempe is found in one of ancient Javanese Literature called Serat Centhini that's written in 16th century.
Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.
The word tempe probably came from Javanese Ancient Word "tumpi".
But some also believe that Tempe was first introduced by Chinese immigrants who came to Java. They introduced 3 recipes made from soya beans called Tofu, Tom Ping, and Toya. Tom Ping is Tempe itself.
Enough the story, whether Tempe originally came from Java or China, It's an undeniable fact that Tempe is an Indonesian Traditional Food. And Indonesians eat most of the tempes in the world.
Tempeh dishes are available in most Javanese households, they prepare various tempe / tempeh dishes daily on their tables, especially those who live in rural places.
Ingredients:
250 g tempe, chop into pieces
150 g beef, boil until softened and dice
50 g green chilies, chop into 1cm size
25 g red chilies, chop into 1cm size
100 g tomato, tear into pieces
6 shallots, slice
3 cloves garlic, slice
1 salam leaf
1 cm galangal, crush
250 cc water
5 tbs kecap manis
1 tsp salt
How to:
1. Heat oil in a frying pan. Fry garlic until brown, add shallots, green chilies, red chilies, salam leaf, galangal and tempe.
2. Add beef, tomato, water, kecap manis and salt, stir fry until the soup evaporate.
3. Serve with hot rice.
Indonesians have countless exotic dishes, you can unveil the secrets of Indonesian culinary world from a blog dedicated to Indonesia Recipes at:
http://original-indonesian-recipe.blogspot.com

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

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Thursday, June 28, 2012

Avocado/soybean unsaponifiables in the treatment of knee and hip osteoarthritis

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of [Avocado/soybean unsaponifiables in the treatment of knee and hip osteoarthritis].
[Article in Danish] by Angermann P., posted in US National Library of Medicine National Institutes of Health, indicated that 4 randomized, double-blind, placebo-controlled clinical trials have been published. These studies indicate that ASU has an effect on the symptoms of knee and hip osteoarthritis but not on the structural changes caused by osteoarthritis.

Tuesday, June 26, 2012

Symptomatic efficacy of avocado-soybean unsaponifiables (ASU) in osteoarthritis (OA)

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to evaluate the efficacy of preparations with avocado-soybean unsaponifiables (ASUs) in osteoarthritis (OA) patients using meta-analysis on randomized controlled trials (RCTs), posted in US National Library of Medicine National Institutes of Health, indicated that based on the available evidence, patients may be recommended to give ASU a chance for e.g., 3 months. Meta-analysis data support better chances of success in patients with knee OA than in those with hip OA.

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Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

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Monday, June 25, 2012

Pharmaceutical and nutraceutical management of canine osteoarthritis

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health


In the study of Pharmaceutical and nutraceutical management of canine osteoarthritis: present and future perspectives" by Henrotin Y, Sanchez C, Balligand M., posted in US National Library of Medicine National Institutes of Health, indicated that until now, the therapeutic management of OA in dogs has been dominated by nonsteroidal anti-inflammatory drugs, but some new compounds, including diacerhein, with potential structure-modifying effects, are already used to treat OA in humans and could be helpful to manage OA in the dog. In addition, novel nutraceuticals, such as avocado/soybean unsaponifiable substances, have shown symptomatic effects in knee OA in humans, and could offer an alternative to prevent OA progression. This paper provides an overview of recent discoveries in the pathophysiology and in the therapeutic management of osteoarthritis in dogs.

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Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/   

Sunday, June 24, 2012

Herbal antiinflammatory drugs in the treatment of painful osteoarthritis and chronic low back pain

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of Evidence of effectiveness of herbal antiinflammatory drugs in the treatment of painful osteoarthritis and chronic low back pain. by Chrubasik JE, Roufogalis BD, Chrubasik S., posted in US National Library of Medicine National Institutes of Health, indicated that the evidence of effectiveness was strong for a proprietary unsaponifiable avocado soybean fraction and Harpagophytum preparations containing > 50 mg harpagoside in the daily dosage, moderate for ginger and a proprietary rose hip and seed powder, insufficient for Boswellia serrata gum resin and other herbal preparations and inconsistent for a proprietary willow bark extract. Further rigorous studies are required to confirm the usefulness of herbal medicines in the treatment of osteoarthritic complaints and chronic low back pain in order to enable acceptance of the herbal medicines into the treatment guidelines.

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Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

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Saturday, June 23, 2012

Avocado/soybean unsaponifiable mixtures on metalloproteinases, cytokines and prostaglandin E2 production

  Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Effects of three avocado/soybean unsaponifiable mixtures on metalloproteinases, cytokines and prostaglandin E2 production by human articular chondrocytes" by  Henrotin YE, Labasse AH, Jaspar JM, De Groote DD, Zheng SX, Guillou GB, Reginster JY, posted in US National Library of Medicine National Institutes of Health, indicated that At concentrations of 3.3 and 6.6 microg/ml, A/S residues, tested separately, were potent inhibitors of the production of IL-8 and PGE2. Nevertheless, only avocado residue inhibited IL-6 production at these concentrations. A/S unsaponifiable mixtures had a more pronounced inhibitory effect on cytokine production than avocado or soybean residues added alone. As anticipated, IL-1beta induced a marked release of collagenase, stromelysin, IL-6, IL-8 and PGE2. A/S unsaponifiable mixtures partially reversed the IL-1 effects on chrondrocytes. These findings suggest a potential role for A/S unsaponifiable extracts in mitigating the deleterious effects of IL-1beta: on cartilage.

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Premature Aging, And Living Healthy And Longer!

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Retinoid-induced epidermal hyperplasia in human skin organ culture: inhibition with soy extract and soy isoflavones

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to  assess the effect of soy isoflavones on the biochemical events associated with tumor promotion in mouse skin, posted in US National Library of Medicine National Institutes of Health, indicated that 12-O-tetradecanoyl phorbol-13-acetate (TPA), a well-known tumor promoter on topical application depletes the reduced glutathione content (GSH) and down regulates the activities of its metabolizing enzyme, glutathione-S-transferase (GST) and the activities of antioxidant enzymes. However, the ornithine decarboxylase (ODC) activity and unscheduled DNA synthesis are elevated on single topical application of TPA to the dorsal cutaneous portions of the mice. Topical applications of soy isoflavones, half-an-hour prior to the application of TPA prevented the induction of ODC activity and DNA synthesis mediated by TPA (p < 0.01). The content of GSH, GST and antioxidant enzymes (p < 0.05) was also recovered significantly by soy isoflavones in a dose dependent manner.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    

Friday, June 22, 2012

Soymilk For Health - Top 10 Benefits!

 By Douglas_Becker

Soymilk, and other soy products, have finally been discovered and appreciated for its extraordinary natural health benefits by the general public. Soymilk makers for the home have become one of the hottest appliances for the kitchen, and nutritious soy recipes include delicious foods for just about any meal and dessert. Soy is recognized as one of our most beneficially healthy food products and is readily available to anyone. Research has shown that just two ounces of soy each day will provide resistance to so many of today's life threatening health conditions. Take a look at these ten benefits to know more about soy and how a soymilk maker may be the smartest appliance to have in your kitchen.
1. Soymilk is nondairy and is a perfect protein substitute for the many who are lactose intolerant or allergic to dairy products.
2. Soymilk releases glucose to help manage blood sugar levels and control diabetes.
3. Soy fights heart disease! Soy has no cholesterol, contains high, natural fiber, Omega-3 fatty acids, and essential vitamins that help fight cardiovascular disease.
4. Soy helps in the prevention of cancers. Studies show a reduction of prostate cancer in men who have soy in their diet. Research also shows soy to fight breast cancer, and soy's high fiber maintains a healthier digestive track helping to prevent colon and rectal cancers.
5. Soy helps manage weight control and fights obesity by providing high protein, low carbohydrate, high natural fiber, and a low sugar content.
6. Soymilk will aid and decrease menopausal discomfort.
7. Soy foods help in the prevention of osteoporosis.
8. Soy protein helps lower high blood pressure and reduces high cholesterol levels.
9. Soy promotes healthy and stronger bones by preventing mineral loss. Here, soy is also associated with helping to decrease arthritis development.
10. Soy's collective health benefits have been found to improve the immune system.
It's not hard to get acquainted with soy. As of the last five to ten years, soy has quietly found its way into so many unsuspecting, common food products that are on every grocery store shelf. Most of these products don't contain enough soy for any serious health benefit, but real soymilk each day will give you all of the health benefits! Today's technology has made soymilk makers simple to use and affordable for everyone. As nutrition and quality of health have become everyone's priority, the extraordinary benefits of soy and soymilk makers for any home comes into focus. Bottoms up!
Author, Douglas Becker, is a writer and researcher who has long been interested in health and environmental issues. Find out how soymilk can positivley impact the the health of your family and which soymilk makers are right for you at [http://top4soymilkmakers.com].

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

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Thursday, June 21, 2012

Validation of a soy food-frequency questionnaire and evaluation of correlates of plasma isoflavone concentrations

  Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to assess the reliability and validity of a soy food-frequency questionnaire (FFQ) and examined demographic, lifestyle, and dietary correlates of plasma isoflavone concentrations in postmenopausal women, posted in US National Library of Medicine National Institutes of Health, indicated that within a population with low soy consumption, the soy FFQ and comprehensive FFQ showed good reliability and moderate validity. Associations of plasma isoflavone concentrations with other dietary behaviors suggest that these compounds may serve as biomarkers of health behaviors in populations with low soy consumption.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/   

Wednesday, June 20, 2012

Soymilk Ice Cream Favorite: Classic Diner Banana Split

Soymilk ice cream is an excellent alternative to regular dairy ice cream. If you're vegan or have a dairy allergy, enjoying delicious ice cream treats may seem out of the question. But don't despair - soymilk ice cream tastes every bit as good as dairy ice cream. It's available in many grocery stores and supermarkets, and comes in a wide variety of flavors.
But what about toppings? The dessert sauces most commonly found on grocery store shelves typically contain dairy products, which makes them off-limits in a dairy-free lifestyle. The good news is, it's easy to make your own dairy-free versions of your favorite sundae toppings right in your own kitchen. All you need are the right recipes.
Here's a dairy-free version of the classic diner banana split, drenched in decadent fudge, strawberry and butterscotch sauces. You'll never guess it's dairy free! This version serves two.
Soymilk Ice Cream Classic Diner Banana Split
Ingredients
Strawberry Sauce:
6-8 strawberries, hulled
2 tablespoons orange juice
1 tablespoon sugar
Chocolate Fudge Sauce:
2 tablespoons Butter-Flavor Crisco
4 tablespoons soy milk
1 tablespoon sugar
1/3 package semi-sweet chocolate chips (Read the label to ensure they're dairy free. Tip - the least expensive brands usually contain no dairy)
Butterscotch Sauce:
5 tablespoons Butter-Flavor Crisco
1/4 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup soymilk
pinch salt
1 teaspoon vanilla extract
2 large, ripe bananas
2 scoops each of vanilla, chocolate and strawberry soymilk ice cream
Maraschino cherries
Directions
Combine all the strawberry sauce ingredients in a blender or food processor and blend until the berries are coarsely chopped. Transfer to a covered container and refrigerate until ready to assemble the splits.
Make the chocolate fudge sauce by combining the Crisco, soymilk, and sugar in a small saucepan. Bring to a low boil over medium heat. Reduce the heat to low and stir in the chocolate chips. Continue to stir until all the chocolate is melted and the sauce is smooth. Remove it from the heat and set aside.
Make the butterscotch sauce by combining the Crisco, brown sugar, corn syrup, soymilk and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for two minutes without stirring. Remove the pan from the heat and allow it to cool for about 15 minutes, whisking it occasionally. Stir in the vanilla.
To assemble the splits, cut each banana in half lengthwise and place the halves on either side of a banana split dish. If you don't have split dishes, cut the banana halves in half to make four pieces, and arrange them in a serving bowl. Place one scoop each of the vanilla, chocolate and strawberry soymilk ice cream in each dish. Ladle the chocolate fudge sauce over the chocolate scoops, the butterscotch sauce over the vanilla scoop, and the strawberry sauce over the strawberry scoop. Place a maraschino cherry on top of each scoop and serve immediately.
If you like dessert recipe, you'll love Chocolate-Covered Strawberry Pudding Cups and Peachy Keen Cake!

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

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Tuesday, June 19, 2012

Weight Loss Smoothie Recipes Compilation

In this article, we will give you a compilation of 3 weight loss smoothie recipes aside from the green smoothie recipe. Who said that weight loss smoothies should taste dull and boring? With this compilation of green recipes, you will give you a wide range of healthy foods that you can use to lose weight.
One of our weight loss smoothie recipes with only 136 calories per serving, it is described as a figure-friendly breakfast with a fruity flavor. It is one of the weight loss smoothie recipes that you can make in a flash!
Ingredients
1/2 large ripe banana (or other fruit of your choice)
1/3 cup Soy Protein, about 1 scoop (like Nature's Plus Spiru-Tein: Naturesplus.com)
1/2 tablespoon flax seed oil
1/4 cup frozen blueberries
1/2 tablespoon apple juice concentrate (or honey)
1 teaspoon Psyllium seed husks
8 ounces water
First, we must peel the banana and cut it into chunks. Incorporate all the ingredients through a blender. After this step, you can add ice cubes and some powdered vitamins if you want. After adding the said ingredients, blend it again through the blender until it is blended well.
One of our weight loss smoothie recipes is from Smoothieweb, it is described as a smoothie that is dairy-free. It is also one of the weight loss smoothie recipes that is simple, delicious and easy to make. A strawberry smoothie that will get you hooked without a dairy product.
Ingredients to Strawberry Peach Soy Smoothie
1/2 cup soy or rice milk
12 strawberries
1/2 cup frozen peach slices
2 ice cubes
First is to incorporate the following ingredients: peaches, soy milk, strawberries and ice cubes. Next step is to blend all the ingredients. To do this the right way, you must use the pulse option as a first step. Then, use the high option to blend all your ingredients for 1 minute. After this, you are ready to taste and enjoy your dairy-free strawberry peach soy smoothie.
Ingredients to Peanut Butter Banana Smoothie
1/2 banana
1 tbsp. natural peanut butter
1/2 cup non-fat milk
1 tsp. chocolate whey protein powder
6 ice cubes
To make this wonderful smoothie, first is to add the ½ banana to the blender. Next is to add the peanut butter, non-fat milk, chocolate powder, and ice cubes. Blend them well in the blender. After this step, you are ready to enjoy your Peanut Butter Banana Smoothie.
More of green smoothie recipe visit Anna Beck's Blog Site click here.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

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Monday, June 18, 2012

Soy Estrogen - 5 Easy Ways to Get This Natural Estrogen Replacement

You know the many benefits of soy estrogen, you are trying to incorporate this natural estrogen replacement into your diet, and you're looking for easy ways to do it. Read on, my friends!
By eating 50-100 mg of isoflavones (the plant estrogen found in soy products) a day, you can reduce your hot flashes and night sweats, help stop your PMS symptoms, and start to have healthier skin, hair, and nails.
So, here are five easy ways to get your three daily servings of soy.
1. Soy Milk
It's time to rejoice, ladies! Getting your daily soy intake is a great excuse for drinking a lovely, cold glass of chocolate soy milk-- full of that great soy milk estrogen! If you don't like chocolate (Do people like that even exist?), then you can drink the vanilla soy milk or the unsweetened soy milk. I find that the chocolate and vanilla are great on their own, but if you are going to drink the unsweetened soy milk, you might need to give it a boost of flavor. You can do this by making a smoothie.
2. Smoothies
If you're looking for an easy breakfast or a refreshing snack, smoothies are a great idea. They are easy to make, healthful, and delicious. Get the soy in your smoothie with soy milk or soy protein powder (you can find this at health food stores). I like blending my soy milk and protein powder with frozen strawberries (It makes a great texture!) or frozen bananas. Heck, you could even go crazy and mix it with frozen strawberries AND bananas! I suggest using fresh fruit that you have frozen yourself. Those bags of frozen fruit from the grocery store taste quite fake, but if you are really in a rush, they will do the trick.
3. Edamame
It doesn't get much easier than this. Just buy these fresh soy beans at the grocery store, pop them in the microwave for a few seconds, sprinkle them with salt, and they are ready to eat. If you've never had them before, you may be wondering how to eat them. Don't eat the shell. The shell is not enjoyable to eat. You put the whole pod in your mouth and use your teeth to scrape out the two or three soy beans inside.
4. Soy Nuts
I didn't think it could get easier than the edamame, and then-- it did! Just look for roasted soy nuts at your grocery store. The instructions for eating these? Take them out of the bag and put them in your mouth.
5. Miso
This simple Japanese soup is tasty, and it has at least a serving of soy in each bowl. You can either make this at home (not so easy), or pick some up at a local Asian restaurant (easy).
Elizabeth A. O'Brien invites you to visit her website http://www.estrogensource.com to learn more about naturally balancing your menopausal hormones. Boost your low hormone levels naturally. Visit http://www.estrogensource.com

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    
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Sunday, June 17, 2012

Weight Loss Secret Weapon - Soy Protein Shakes

How often on a diet is the choice of foods for a meal rather difficult as you fight your craving in trying to decide what food to prepare that will taste good and not have too many calories or carbohydrates? And often you know that if you have prepare a meal you like you'll be tempted to eat too much of it and then it won't be a reasonable meal that will help your weight loss?
Being able to replace 2 meals a day with a quick soy protein shake will avoid that temptation for two meals. And you can prepare a protein shake in just a couple minutes.
You can prepare a shake in a few various ways:
  • A common way is to use a blender and first put in 8 oz of nonfat milk, or soy milk, or juice. Be sure to watch the calories on the juices as some juices have a high natural sugar content that can be high in calories. Then you can add 2 Tablespoons of Herbalife formula 1 soy protein powder. You can add ice cubes for more consistency and for it to be cold drink. And then add your choice of fruit and/or extracts to make a tasty protein shake.
  • Another way to make it just in juice by adding 2 tablespoons into 6 or 8 ounces of fruit juice. A popular way is to blend the soy protein powder into orange juice for an easy delicious meal.
  • Simple yogurt smoothie is just simply a the small yogurt containers you buy at the grocery store. Then just simply eat one bite plain to have room in the yogurt cup to add the Herbalife formula 1 soy protein powder, and stir. Is that easy? Or what? I especially like this one as it does not dirty a single dish or glass. For this yogurt smoothie you could keep plastic spoons and a small 'carry with you' container of soy protein powder in your purse, in your car, or in your desk drawer at work to be able to make this "on the go".
The smoothie method for weight loss has one other big advantage. Because you are replacing two meals a day with soy protein shakes (or smoothies), you only have to face the "food choice temptation" for one meal a day.
Enjoy - and drink to your health (drink shakes, that is)
Here are some pictures you can copy and use for your motivation: [http://www.weightlossproduct.com/beforeafterpictures.php] And Your weight loss can be made easier with soy protein shakes by Herbalife and you can find a variety of Shake Recipes at smoothie protein shake recipes [http://www.weightlossproduct.com/smoothie-recipes.php] for a simple solution to replace one or two meals a day. Once you know that you love the Herbalife products, you can register to save 25% or more with the Herbalife Discount at Herbalife Discount [http://www.weightlossproduct.com/herbal-discount.php]
(c) Copyright - Nancy Williams. All Rights Reserved Worldwide.

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Saturday, June 16, 2012

Soy isoflavone daidzein and Skin Cancer

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health


In the study to assess the chemopreventive effects of daidzein and its metabolites in UVB-induced skin cancer, posted in US National Library of Medicine National Institutes of Health, indicated that
7,3',4'-trihydroxyisoflavone (THIF), a major metabolite of daidzein, effectively inhibits UVB-induced cyclooxygenase 2 (COX-2) expression through the inhibition of NF-κB transcription activity in mouse skin epidermal JB6 P+ cells. In contrast, daidzein had no effect on COX-2 expression levels. Data from Western blot and kinase assays showed that 7,3',4'-THIF inhibited Cot and MKK4 activity, thereby suppressing UVB-induced phosphorylation of mitogen-activated protein kinases. Pull-down assays indicated that 7,3',4'-THIF competed with ATP to inhibit Cot or MKK4 activity. Topical application of 7,3',4'-THIF clearly suppressed the incidence and multiplicity of UVB-induced tumors in hairless mouse skin. Hairless mouse skin results also showed that 7,3',4'-THIF inhibits Cot or MKK4 kinase activity directly, resulting in suppressed UVB-induced COX-2 expression. A docking study revealed that 7,3',4'-THIF, but not daidzein, easily docked to the ATP binding site of Cot and MKK4, which is located between the N- and C-lobes of the kinase domain. Collectively, these results provide insight into the biological actions of 7,3',4'-THIF, a potential skin cancer chemopreventive agent.

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Friday, June 15, 2012

Tamoxifen, soy, and lifestyle factors in Asian American women with breast cancer

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In a cross-sectional study in Asian Americans with breast cancer who were tamoxifen users (n = 380) to investigate the association between soy intake and circulating levels of tamoxifen and its metabolites (N-desmethyl tamoxifen [N-DMT], 4-hydroxytamoxifen [4-OHT], and 4-hydroxy-N-desmethyl-tamoxifen [endoxifen]), posted in US National Library of Medicine National Institutes of Health, indicated that Serum levels of tamoxifen or its metabolites were unrelated to self-reported intake of soy or serum levels of isoflavones. Blood levels of tamoxifen were 81% higher in postmenopausal women age 65 or older compared with premenopausal women age 45 or younger (P = .005); similar patterns of results were observed for the tamoxifen metabolites. Levels of N-DMT were 27% (P = .03) lower among women in the highest tertile of body mass index (BMI, > 24.4 kg/m2) compared with those in the lowest category (BMI 21.5). Women who used hypertensive medications had higher levels of tamoxifen (P = .02) and N-DMT (P = .04) compared with nonusers.

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Thursday, June 14, 2012

Legume, soy, tofu, and isoflavone intake and endometrial cancer risk in postmenopausal women

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In a prospective analysis of 46 027 nonhysterectomized postmenopausal women who were recruited into the Multiethnic Cohort (MEC) Study between August 1993 and August 1996 and provided detailed baseline information on diet and other endometrial cancer risk factors, posted in US National Library of Medicine National Institutes of Health, indicated that A reduced risk of endometrial cancer was associated with total isoflavone intake (highest vs lowest quintile, ≥7.82 vs <1.59 mg per 1000 kcal/d, RR = 0.66, 95% CI = 0.47 to 0.91), daidzein intake (highest vs lowest quintile, ≥3.54 vs <0.70 mg per 1000 kcal/d, RR = 0.64, 95% CI = 0.46 to 0.90), and genistein intake (highest vs lowest quintile, ≥3.40 vs <0.69 mg per 1000 kcal/d, RR = 0.66, 95% CI = 0.47 to 0.91). No statistically significant association with endometrial cancer risk was observed for increasing intake of legumes, soy, tofu, or glycitein. Truncated age-adjusted incidence rates of endometrial cancer for the highest vs lowest quintile of total isoflavone intake were 55 vs 107 per 100 000 women per year, respectively. The partial population attributable risk percent for total isoflavone intake lower than the highest quintile was 26.7% (95% CI = 5.3% to 45.8%).


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Wednesday, June 13, 2012

Ginger Soy Glazed Mahi Mahi

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We found this recipe in Truck Lagoon in Chuuk, Micronesia on a diving vacation. This Mahi Mahi recipe is full of flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. We like it so much we ate it every day there was fresh Mahi in the restaurant. We would always know it was on the menu when one of the cooks would take the head & back bones out to feed the turtles!
Ingredients: 4 Mahi Mahi fillets 4/6oz
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or more to taste
2 teaspoons olive oil
Sea Salt and Pepper to taste
2 tablespoons vegetable oil
Prep Time (5 min active, 20 min marinade)
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
Cover, and refrigerate for 20 minutes to marinate.
Cooking Time (10-12 Minutes)
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade.
Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Recommended Sides:
White rice is a traditional accompaniment in Micronesia. Often the vegetable was French cut green beans. We recommend placing the Mahi Fillet(s) on top of the rice with the vegetable on the side. The glaze on the Mahi really works well in the rice & green beans.
Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods Recipe of the Week [http://www.wildoceanseafoods.com/Ginger_Soy_Glazed_Mahi_Mahi_November_11th_2007_p/recipe111107.htm]!

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Tuesday, June 12, 2012

Associations of intakes of fat, dietary fiber, soy isoflavones, and alcohol with levels of sex hormones

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to measured the plasma concentrations of estradiol, estrone, testosterone, dehydroepiandrosterone sulfate, sex hormone-binding globulin, a follicle-stimulating hormone, a luteinizing hormone, and prolactin among 393 premenopausal women who had regular menstrual cycles fewer than 40 days apart. The dietary intakes were estimated with a validated food frequency questionnaire, posted in US National Library of Medicine National Institutes of Health, indicated that after controlling for age, BMI, phase of the menstrual cycle, number of births, age at first birth, history of breastfeeding, and smoking status, the saturated fat intake was significantly positively associated with total estradiol and free estradiol levels. Intakes of the other types of fat, dietary fiber, soy isoflavones, and alcohol were not significantly associated with levels of any hormone measured.

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Monday, June 11, 2012

Effects of an isoflavone-free soy diet on ovarian hormones in premenopausal women

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to determine the effects of a soy diet containing minimum amounts of isoflavones on circulating levels of ovarian hormones and gonadotropins, nine healthy, regularly cycling women consumed a constant soya-containing diet on a metabolic unit starting on day 2 of a menstrual cycle until day 2 of the next cycle, posted in US National Library of Medicine National Institutes of Health, suggest that at least under the conditions of this study, a soy diet with low levels of isoflavones and low energy intake from protein can reduce circulating ovarian steroids without altering gonadotropins. Our results are consistent with previous studies showing decreased ovarian hormone levels and decreased risk of breast cancer in populations consuming soya diets and an inverse relationship between animal protein intake and breast cancer risk and, therefore, may have implications for breast cancer prevention.

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Sunday, June 10, 2012

Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women", posted in US National Library of Medicine National Institutes of Health, indicated that Soy protein (60 g containing 45 mg isoflavones) given daily for 1 mo significantly (P < 0.01) increased follicular phase length and/or delayed menstruation. Midcycle surges of luteinizing hormone and follicle-stimulating hormone were significantly suppressed during dietary intervention with soy protein. Plasma estradiol concentrations increased in the follicular phase and cholesterol concentrations decreased 9.6%. Similar responses occur with tamoxifen, an antiestrogen undergoing clinical trial as a prophylactic agent in women at high risk for breast cancer. These effects are presumed to be due to nonsteroidal estrogens of the isoflavone class, which behave as partial estrogen agonists/antagonists. The responses to soy protein are potentially beneficial with respect to risk factors for breast cancer and may in part explain the low incidence of breast cancer and its correlation with a high soy intake in Japanese and Chinese women.

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Saturday, June 9, 2012

Diagnostic approach and management of cow's milk protein allergy in infants and children

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Koletzko S and the research team in the study of Diagnostic approach and management of cow's milk protein allergy in infants and children: A practical guideline of the GI-committee of ESPGHAN, posted in US National Library of Medicine National Institutes of Health, indicated that in breast-fed infants, the mother should start a strict CMP-free diet. Non-breast fed infants with confirmed CMPA should receive an extensively hydrolyzed protein based formula with proven efficacy in appropriate clinical trials; amino acids based formulae are reserved for certain situations. Soy protein formula, if tolerated, is an option beyond 6 months of age. Nutritional counseling and regular monitoring of growth is mandatory in all age groups requiring CMP exclusion. RE-. Patients should be re-evaluated every 6-12 months to assess whether they have developed tolerance to CMP. This is achieved in >75% by three years and >90% by six years of age. Inappropriate or overly long dietary eliminations should be avoided. Such restrictions may impair the quality of life of both child and family, induce improper growth, and also incur unnecessary healthcare costs.

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Friday, June 8, 2012

Soy formula for prevention of allergy and food intolerance in infants

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Osborn DA and Dr. Sinn J. at the Westmead Hospital, in the study of Soy formula for prevention of allergy and food intolerance in infants, posted in US National Library of Medicine National Institutes of Health, indicated that Feeding with a soy formula cannot be recommended for prevention of allergy or food intolerance in infants at high risk of allergy or food intolerance. Further research may be warranted to determine the role of soy formulas for prevention of allergy or food intolerance in infants unable to be breast fed with a strong family history of allergy or cow's milk protein intolerance.


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Thursday, June 7, 2012

Full of Beans? Early Soy Exposure Associated with Less Feminine Play in Girls

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Tanya Tillett in the study of Full of Beans? Early Soy Exposure Associated with Less Feminine Play in Girls, posted in US National Library of Medicine National Institutes of Health, acknowledge that soy users in the study were not exclusively fed soy formula in all instances, nor could they assess a dose–response relationship between soy feeding and PSAI score. These preliminary data suggest a subtle reduction in female-typical play behaviors at age 42 months in girls who were fed soy formula or soy milk early in life—an association that weakened by age 57 months. Replication of these findings in cohorts with more prevalent soy use and improved exposure assessment is needed.


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Wednesday, June 6, 2012

Slow Cooker Turkey (& Tempeh) "Meatballs" In a Zesty Tomato-Roasted Red Pepper Sauce

By

The more I get into "flexitarian" style whole-foods eating the more enthused I get about adding as many plant-based, anti-aging foods to my diet as possible. I'm still not able to commit to being a vegetarian-much less a vegan -but with a little creativity and some "outside of the box" thinking I've found it's pretty easy (and tasty!) to sneak plant-based foods into just about anything.
Here, I've slipped beta-carotene rich sautéed carrots and crumbled tempeh into my turkey meatballs. If you aren't familiar with tempeh, it's a fabulous traditional vegan food eaten in Indonesia. It's made from cooked and slightly fermented soybeans and has a meaty-mushroomy like flavor and texture, which combines wonderfully with ground grass-fed beef or ground pastured turkey. It's a power-packed nutrient-dense food and also a complete source of protein. Tempeh even has beneficial probiotics and tummy-filling, waist whittling fiber. And, like all plant-foods, tempeh comes packed with a wide array of disease-fighting phytochemicals. Look for tempeh in the refrigerated section of your supermarket or natural foods store.
Hope you enjoy the recipe!
Ingredients Serves: 4-6
Sauce
1 jar (12-ounces) roasted red peppers, drained
1 can (14.5 ounces) Muir Glen "Organic Fire Roasted Crushed Tomatoes"
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1 tablespoon Annie's Naturals "Organic Worcestershire Sauce"
3/4 teaspoon coriander
Juice from 1/2 lime
2 teaspoons raw honey
1. Combine all ingredients in a food processor and process until smooth and creamy. Set sauce aside.
Meatballs
2 carrots, coarsely chopped
6 cloves garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, plus more to taste
1 pound organic pastured ground turkey (if you can't high quality meat at your supermarket order online from US Wellness Meats)
1 package (8 ounces) tempeh, crumbled
1 organic free-range egg, lightly beaten
1/4 cup Ian's Naturals "Whole Wheat Panko Crumbs"
3 tablespoons Annie's Naturals "Organic Worcestershire Sauce"
1 teaspoon corriander
1. Preheat the oven to 400 degrees. Lightly oil a large baking pan.
2. Place carrots and garlic in a food processor and process until very finely chopped.
3. Heat the oil in a small skillet over medium-high heat; add the carrots and garlic and sauté 2-3 minutes, or until tender. Season lightly with salt.
4. In a medium sized bowl, mix together the ground turkey and tempeh. Add the egg and mix well. Stir in the cooked carrots and garlic. Add the panko crumbs, Worcestershire sauce, coriander and measured salt.
5. Form meat mixture into 20 meatballs. Place meatballs on a baking sheet and bake for 12 to 15 minutes.
6. Remove meatballs from the oven. Carefully transfer to a crock-pot. Pour the prepared sauce on top.
7. Cover and cook on low heat for 2 1/2 hours. Serve warm.
To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com
Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

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Tuesday, June 5, 2012

Early-life soy exposure and age at menarche

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Adgent MA and the research team at Gillings School of Global Public Health, in the study of above subject of analysis included 2920 girls, posted in US National Library of Medicine National Institutes of Health, showed that girls fed soy products in early infancy may have an increased risk of menarche specifically in early adolescence. These findings may be the observable manifestation of mild endocrine-disrupting effects of soy isoflavone exposure. However, our study is limited by few soy-exposed subjects and is not designed to assess biological mechanisms. Because soy formula use is common in some populations, this subtle association with menarche warrants more in-depth evaluation in future studies.


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Monday, June 4, 2012

Probiotics in infants for prevention of allergic disease and food hypersensitivity

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Osborn DA, and Sinn JK. in the study of Probiotics in infants for prevention of allergic disease and food hypersensitivity, posted in US National Library of Medicine National Institutes of Health, indicated that There is insufficient evidence to recommend the addition of probiotics to infant feeds for prevention of allergic disease or food hypersensitivity. Although there was a reduction in clinical eczema in infants, this effect was not consistent between studies and caution is advised in view of methodological concerns regarding included studies. Further studies are required to determine whether the findings are reproducible.


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Sunday, June 3, 2012

Developmental Status of 1-Year-Old Infants Fed Breast Milk, Cow's Milk Formula, or Soy Formula

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Andres A,and the research team at Arkansas Children's Nutrition Center, Little Rock in the study of Developmental Status of 1-Year-Old Infants Fed Breast Milk, Cow's Milk Formula, or Soy Formula, posted in US National Library of Medicine National Institutes of Health, showed that all scores on developmental testing were within established normal ranges and that MF and SF groups did not differ significantly. Furthermore, this study demonstrated a slight advantage of BF infants on cognitive development compared with formula-fed infants.


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Saturday, June 2, 2012

Infant formulas and soy protein-based formulas


Dr. Bocquet A and scientists at the hôpital Arnaud-de-Villeneuve, in the study of [Infant formulas and soy protein-based formulas: current data], posted in US National Library of Medicine National Institutes of Health, indicated that soy bean-based formulas (SBBF) contain large quantities of phytoestrogens, particularly isoflavone. Because of experimental data suggesting a possible deleterious effect of phytoestrogens on the neuroendocrine maturation, the reduction of their content in SBBF must be considered.

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Isoflavone content of infant formulas and the metabolic Fate

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

Dr. Setchell KD, and the research team at Children's Hospital Medical Center, Cincinnati, in the study of Isoflavone content of infant formulas and the metabolic fate of these phytoestrogens in early life, posted in US National Library of Medicine National Institutes of Health, indicated that he high steady state plasma concentration of isoflavones in infants fed soy-based formula is explained by reduced intestinal biotransformation, as evidenced by low or undetectable concentrations of equol and other metabolites, and is maintained by constant daily exposure from frequent feeding. Isoflavones circulate at concentrations that are 13,000-22,000-fold higher than plasma estradiol concentrations in early life. Exposure to these phytoestrogens early in life may have long-term health benefits for hormone-dependent diseases.

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Vegan Tempeh Recipe - Ingredients And Directions On How To Make The Perfect Vegan Tempeh

 By

This vegan tempeh recipe is very easy, and the peanut dressing is delicious. If you've ever wondered what the difference between tempeh and tofu is, today if your lucky day! Both are made from soybeans, but while tofu is a processed soy product that is not fermented, tempeh is a fermented cake of whole soybeans.
The fermentation process makes the nutrients in the soy bean more available to us to absorb. The digestive system also has less trouble processing soy when it is fermented. Because tempeh uses the whole soy bean, you are eating all of the fiber and nutrients, while processing to make tofu removes parts of the soy bean.
If you've been trying to figure out how to use tempeh, try it in this delicious fresh vegetable salad, topped with rich peanut sauce.
Serves 2 as a meal, or 4 as a side.
Vegan Tempeh Recipe Ingredients
  • 1 package tempeh
  • half a cucumber
  • 3 stalks celery
  • 3 green onions
  • 1 Tbsp natural peanut butter
  • 2 Tbsp apple cider or brown rice vinegar
  • 1 Tbsp tamari (soy sauce)
  • 1 tsp toasted sesame oil
  • 1 Tbsp sesame oil (untoasted) or olive oil
  • 1 clove minced garlic
  • Chili paste to taste
Vegan Tempeh Recipe Directions
  1. Start by preparing the sauce and whisk the peanut butter, vinegar, tamari, oils, garlic and chili paste together in a bowl. Start small and adjust chili to your taste. If you want a thinner consistency, add a bit of water. Leave the sauce to combine while you prepare the vegetables.
  2. Chop the vegetables and cube the tempeh, making them approximately the same size, then toss them together in a bowl. Toss the sauce over them, and mix them to coat.
  3. Garnish the finished salad with fresh cilantro or chopped peanuts. Healthy vegan tempeh recipes can be very simple and easy, yet incredible delicious.
To watch a free video of me making this vegan tempeh recipe, so I can show you the exact techniques that will make the perfect vegan tempeh, go to http://www.healthyveganrecipes.net/video/tempeh-salad-with-peanut-sauce
Heather Nauta is a registered holistic nutritionist who teaches you how to live a healthy vegan/vegetarian lifestyle, including how to get proper nutrition, enough protein, vitamin b12 and other minerals, and how to make an amazing variety of simple, fast healthy recipes that taste incredible for you and your family.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    
 
Article Source: http://EzineArticles.com/?expert=Heather_Nauta

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Friday, June 1, 2012

Consumption, perceptions and knowledge of soy among adults with type 2 diabetes

  Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to explore the consumption, perceptions and knowledge of soy among adults with type 2 diabetes by Gobert CP, Duncan AM., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy consumers were significantly more likely to be vegetarian, lactose intolerant and avoid cow's milk and significantly less likely to take medications, when compared to soy non-consumers. There were no significant differences between soy consumers and soy non-consumers in factors related to diabetes management. The prevalence of soy consumption was 19% and the majority of soy was consumed on a weekly basis and most often at breakfast. The three most commonly consumed soy products were soy beverage, tofu and roasted soy nuts and they were purchased most often from the grocery store. Soy consumers were significantly more aware of soy's potential health benefits, compared to soy non-consumers. More than half (63.8%) of soy non-consumers had consumed soy in the past and the top reason for no longer consuming soy was 'dislike taste, texture or appearance'. The most commonly reported barriers to soy consumption were being unsure of how to prepare soy, taste and texture.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/