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Thursday, February 28, 2013

Best Weight Loss Smoothie Recipes

Posted by Chantel M. Recipe contributed By
There are tons of people who are quickly turning to the use of their own home blenders and creating power smoothies for their workout journey!
Why should you do the same? Well, let's just say that you will get tons of incredible benefits when you are trying to lose weight.
There are studies that prove that soy-based smoothies can help you lose weight up to three times as faster than a person who doesn't use the same thing.
It's a great thing that you should definitely start embracing today!
Drinking/Eating a smoothie also has something that is proven to be an "appetite" suppressant - not only will you consume tons of nutrients, but it will also reduce your urge to eat and your overall body's addiction to fatty and salty foods; something that will cause you to gain weight quickly!
It just keeps you full for hours - imagine making a smoothie with soy & whey protein, yogurt, fibers, fruit nutrients, etc; it's just an incredible way to lose weight as long as you follow the correct recipes!
Not to mention that smoothies can give you the perfect breakfast - power breakfasts are the most important part of ANY diet and can help lose that appetite all the way after you lunch-time schedule - it's that great with nutrients, and helps your body lose the weight quickly.
If you add protein to your weight loss smoothie - you'll have a heightened metabolism, which can lead to a heighten energy level, self-esteem level, and can make you much more productive throughout the day! Do you see why Weight Loss smoothies are the way to go?
Protein helps you build muscle - even if you do not want to be super bulk, protein will help you get that muscle mass to reduce the fat - remember, muscle build helps reduce muscle fat - so the real question is: Finally - what are the smoothie recipes?
Banana Smoothie
Step #1 - Make sure that you have a blender and about 5 ice cubes - more or less.
Step #2 - 7 &1/2 to 8 ounces of soy milk [soy milk is definitely the most healthy]
Step #3 - Two Tablespoons of Vanilla [Preferably Herbalife French Vanilla Mix]
Step #4 - ½ of a Banana [Fruit]
In a Rush? - Try "Fruit Juice" Recipe"
Step #1 - Add 8 oz of Fruit Juice from your local Grocery or Convenience Store
Step #2 - Add Herbalife French Vanilla Formula #1
Step #3 - Shake it
Step #4 - No need to take it out of the container - unless you want to of course
Banana-Strawberry Fruit Smoothie Recipe
Add One Frozen Banana
Add 5-7 Frozen Strawberries
1 and One-Fourth Cup of Water [preferably cold of course]
1 TableSpoon of Skim Milk Powder
1 Tablespoon of Whey Protein or Soy Protein Powder [Add a Little extra if wanted]
1 Table Spoon of Flax oil
Losing 9 Pounds in 11 Days using the FatLoss4 Idiots Program sounds like an impossible feat. By creating a diet that stimulates the metabolism and reduces fat - a person will be able to lose weight; no matter their body type! If you are interested in how you can lose 9 pounds in 11 days using the "Fat Loss 4 Idiots" dieting plan, then visit http://fattlosers.blogspot.com for more information

Chinese Secrets to Fatty Liver and Obesity Reversal
 "Research based and Scientifically proven To Loose Weight
for Overweight With Fatty Liver"  Chantel M.

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Wednesday, February 27, 2013

Ethanol extract of fermented soybean and the apoptosis of mouse spleen, and thymus cells.

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


Chungkookjang is a Korean traditional fermented soybean containing microorganisms, enzymes, and bioactive compounds which was used in the treatment of mouse spleen as well as thymus cells (CH1-fermented soybean containing barley, wormwood, and sea tangle; CH2-fermented soybean) and was found to exhibit substantially reduced small DNA fragmentation. The fermented soybean isoflavone concentrations, which are implicated in lowering breast and prostate cancers, lowering the risk of cardiovascular diseases, and improving bone health, were determined using Capillary Electrophoresis-Electrochemical Detection (CE-ED). posted in PubMed, according to the study by Department of Biotechnology, Hoseo University, Asan,

Chinese Secrets to Fatty Liver and Obesity Reversal
 "Research based and Scientifically proven To Loose Weight
for Overweight With Fatty Liver"  Chantel M.

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

Tuesday, February 26, 2013

Weight Loss Smoothie Recipes

Posted by Chantel M. Recipe contributed By
Smoothies can be a quick and simple part of your meals for your weight loss program. Preparing special meals to include the foods that are allowed on your weight loss plan can often be a drag and seem like too much trouble. When meals are not easy to fix, it could be a tempting time to grab the wrong foods.
Here are a few weight loss smoothie recipes to give you variety, and have the added benefit of being extremely fast to prepare your smoothie meal.
Banana Smoothie:
8 ounces of non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ of a banana
4 to 6 ice cubes (optional)
Blend in a blender
Mocha Smoothie:
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ teaspoon Decaffeinated Instant Coffee
4 - 6 ice cubes (optional)
Stir or blend in blender
Black Forest Smoothie
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Chocolate Formula 1 Soy Protein Smoothie Mix
½ Teaspoon Black Walnut Extract
½ Banana (optional)
4-6 ice cubes (optional)
Stir or blend in blender
If you have a blender, drink mixer, or small hand held mini mixer, it will save you time in your shake preparation. If not you can simply chop the fruit ingredients to very fine pieces to include in your smoothies.
You can enjoy these smoothies as they are fast and convenient for a meal on the run as well as healthy for you. These smoothies make it easier to stay on your weight loss program because they are a fast way to stay on a healthy eating plan.
Your weight loss can be made easier with soy protein smoothie mix by Herbalife that you can buy at Smoothie Mix [http://www.weightlossproduct.com/soy-protein-whey-protein.php] And you can find a variety of Smoothie Recipes at Smoothie Recipes [http://www.weightlossproduct.com/smoothie-recipes.php] for a simple solution to replace one or two meals a day. Once you know you love the Herbalife products, you can save 25% or more with the Herbalife Discount [http://www.weightlossproduct.com/herbal-discount.php]

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


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Monday, February 25, 2013

Comparison of the effects of cows' milk, fortified soy milk, and calcium supplement on weight and fat loss


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

In the study of "Comparison of the effects of cows' milk, fortified soy milk, and calcium supplement on weight and fat loss in premenopausal overweight and obese women" by Faghih Sh, Abadi AR, Hedayati M, Kimiagar SM., posted in US National Library of Medicine National Institutes of Health, researchers found that After adjustment for baseline values, changes in weight and BMI were also significant (p=0.017 and p=0.019, respectively). Weight reductions in high milk, soy milk, calcium supplement and control groups were 4.43±1.93(kg), 3.46±1.28(kg), 3.89±2.40(kg) and 2.87±1.55(kg), respectively. The greatest changes were seen in the high dairy group in all variables.


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


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

Sunday, February 24, 2013

How To Make Nutritious Tofu Tastier And Less Bland

 Posted by Chantel M. recipe Contributed By

Tofu is an important part of many vegetarian and vegan diets, used mainly as a meat replacement. It is rich in essential amino acids making it a good protein source for those who do not eat any animal proteins. However, as it is also low in saturated fat, (about 5%), has no cholesterol and only very low amounts of sodium, it is also ideal for people with high blood pressure and others on low salt diets. So why is tofu not more popular?
The main disadvantage of tofu is its boring, bland taste and rubbery texture. This can be overcome by utilising tofu's ability to act as a sponge, soaking up the flavours around it. The way to tastier tofu dishes lies with the creative addition of flavourings, such as garlic, ginger, chilli, lemon-grass and fresh herbs or with the use of marinades.
Marinading Tofu
Marinades for tofu are quick to make but are best planned with some fore-thought. Although if you are in a rush, tofu can be marinaded for 20 minutes, ideally it should be left soaking overnight to achieve the most flavour.
Marinades can be made from the ingredients in your cupboard. Experiment with different combinations from oyster sauce, garlic, soy sauce, coconut cream, sweet chili sauce, hoisin sauce, ginger, lemon grass, herbs and spices.
If you prefer to follow a recipe, try this for a subtle, light taste;
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 cloves crushed garlic
mix with 1 teaspoon sugar
Here is another interesting marinade to try;
1 tablespoon basalmic vinegar
3 tablespoons lemon juice
2 tablespoons shoyu
half a teaspoon chopped rosemary
mix together with oil and pepper to taste
The marinaded tofu can then be cooked by grilling, baking or stir frying. Serve with vegetables, salad, noodles or rice for a tasty, meat-free nutritious meal.
For more easy tofu recipes [http://www.easytofucookery.com/category/tofu-recipes-soups/], and tofu cooking tips,
visit Easy Tofu Cookery [http://www.easytofucookery.com] at [http://www.easytofucookery.com]


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


For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    
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Saturday, February 23, 2013

Chinese Vegetarian Recipes: How to Make Gong Li's Favorite Spinach Tofu in Raise the Red Lantern

Posted by Chantel M. recipe Contributed By


There are many Chinese vegetarian recipes. This one became even more popular after Gong Li's movie Raise the Red Lantern. In the movie, Gong Li plays a 19 years old girl that's force into marrying a much older wealthy man. The man already has 3 wives, so Gong Li is wife number 4. At the dinner table for the first time, she doesn't see anything that she can eat because she is a vegetarian. She tells the servant I do not eat meat, can you make me some spinach tofu. Being the newest and most favorite wife, the servant obeys her request and made the dish just for her. Here's the recipe for spinach tofu Chinese style. It's takes about 15 minutes from start to finish.
This is a fast recipe, so prepare all ingredients before beginning.
1 pound of fresh spinach, wash and dry the spinach thoroughly. Remove any tough stems.
1/2 pound of firm tofu cut in 1/2 inch cubes
2 tablespoons of peanut oil
1 tablespoon of rice wine
1 clove of minced garlic
1/2 teaspoon of salt
This dish is best done with a wok. Place wok over medium high heat. When you see it beginning to smoke, add the peanut oil and minced garlic in. Stir for a little while, then add spinach and salt and continue stirring for about 1 minute, until the spinach is wilted.
Then gently add in the tofu and sprinkle with rice wine. Cook for about 1 more minute so the tofu can be heated thoroughly. Serve right away. This Chinese vegetarian recipe is enough for 6.
China has a long history of vegetarianism. Spinach tofu is just one of many Chinese vegetarian recipes. Please go to http://www.gongli.info for more ideas on quick and easy Chinese vegetarian cooking!

Chinese Secrets to Fatty Liver and Obesity Reversal
 "Research based and Scientifically proven To Loose Weight
for Overweight With Fatty Liver"  Chantel M.

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Friday, February 22, 2013

The Creative Tofu Recipe

   Posted by Chantel M. recipe Contributed By

As more and more people look for ways to optimize their health they continue to turn a critical eye to the foods they are eating. What they discover is that there are a bevy of delicious and nutritious substitutes for the highly caloric and unhealthy foods they have been eating up until this point. When it comes to finding protein sources that do not contain the cholesterol and fat content found in meat products, people are beginning to rediscover tofu. And as a way to integrate tofu into every day life, people continue to add each tofu recipe that they find into their stockpile of delicious dishes.
Tofu is a soybean based product made from curds that are pressed into useable blocks that can be used in a tofu recipe. Soft tofu, derived directly from soy milk, is extremely moist; because of its similarity to custard, it is often used as an ingredient in a tofu recipe for dessert. Firm tofu, that contains less moisture, holds its shape and is conducive to a main dish tofu recipe. Dried tofu has the lowest moisture content and is most like meat in its texture. When used in a tofu recipe, dried tofu is often crumbled, sliced, or pressed into noodles. Tofu has very little natural flavor; the reason people enjoy it is because the tofu found in a tofu recipe actually absorbs the flavors of the other ingredients in the dish.
The health benefits of eating a tofu recipe are numerous. High in protein and low in calories, tofu also contains no cholesterol. Research has shown that the soy protein found in tofu may go a long way towards reducing heart disease.
But the benefits of making a tofu recipe extend beyond the health benefits - which are numerous. Tofu can be frozen making it a convenient ingredient for those throw together meals. In many cases tofu can be used as a substitute in any recipe that traditionally calls for meat. Suddenly a meat-based recipe becomes a tofu recipe. Tofu can also be made into a puree and used as a dairy substitute in any tofu recipe.
Tofu is nothing if not versatile; it can be served fried, stewed, raw, grilled, stir fried, in soups, or in filling or stuffing. But no matter what your taste in food, you will likely find a tofu recipe to suit you.
For easy to understand, in depth information about tofu recipe visit our ezGuide 2 Tofu.
 
Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

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Thursday, February 21, 2013

What is Tofu? Top Tips and Info For Cooking Tofu

  Posted by Chantel M. recipe Contributed By

Tofu is a wonderful Chinese invention, made by curdling and pressing soy milk in a technique similar to making cheese. Not surprisingly then, it is sometimes referred to as soy cheese. There are two huge benefits of tofu; its excellent nutritional value and its versatility.
Nutrition
Tofu, also known as beancurd, is extremely nutritious. It is high in protein and a good source of iron. It is low in fat and cholesterol free. For these reasons, it makes an excellent meat substitute for vegetarians and vegans. However, it is very commonly used alongside meat in many Asian dishes and is much more than just a meat substitute.
Uses
Tofu is most traditionally associated with Asian food but it lends itself to a huge variety of dishes. The most common types of tofu available to buy are firm or soft (silken). Firm tofu is best in dishes like stir fries or curries while soft tofu is good for dressings and sweet dishes.

Straight from the packet, this simple ingredient has little flavour but that is a big part of what makes it so versatile. You can cut it up and cook it in a stir fry as it is but take some time to prepare it using the tips below and you can dramatically improve its flavour and texture.
Pressing tofu
Firm tofu is stored in water and is usually pretty water-logged when you unwrap it at home. It is a good idea to press it by wrapping the whole block in paper towels and placing a weight on it for about 20 minutes. This will remove that excess water giving your tofu a great texture and helping it to absorb flavours when cooked.
Freezing
Freezing is not just convenient. It gives your beancurd a chewier, slightly more "meaty" texture which can add more depth to your tofu recipes. This is an especially good technique for stir fry recipes and it is a method used by many top Chinese restaurants.
Marinating
Because tofu is naturally quite bland, it works well with marinades. Cut your block into bite-sized pieces and marinate it before cooking to really get the most out of your tofu. Garlic, ginger, honey, soy sauce and chillies are all good ingredients in a marinade. Alternatively, use a sauce straight from the jar such as barbeque or sweet chilli. Another option is buying tofu that has already been marinated. Marinated tofu is available in many supermarkets and wholefood stores.
Emer Dwane writes Everyday Vegetarian Recipes, a website that's all about simple and delicious vegetarian food for everyday living. You'll find lots more information on her website on how to cook tofu as well as many mouth-watering tofu recipes. Why not try sesame tofu, teriyaki tofu or a wonderful smoked tofu, spinach and tomato pie?

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

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Wednesday, February 20, 2013

Soy and muscle protein synthesis and muscle protein accretion

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

In the investigation of "The role of milk- and soy-based protein in support of muscle protein synthesis and muscle protein accretion in young and elderly persons" by Phillips SM, Tang JE, Moore DR., post in
US National Library of Medicine National Institutes of Health, researchers found that Milk proteins, specifically casein and whey, are the highest quality proteins and are quite different in terms of their rates of digestion and absorption. New data suggest that whey protein is better able to support MPS than is soy protein, a finding that may explain the greater ability of whey protein to support greater net muscle mass gains with resistance exercise. This review focuses on evidence showing the differences in responses of MPS, and ultimately muscle protein accretion, to consumption of milk- and soy-based supplemental protein sources in humans.

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

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

Tuesday, February 19, 2013

Easy Tofu Recipe to Brighten Your Vegetarian Cooking

Posted by Chantel M. recipe Contributed By

Tofu Spaghetti
Nothing can bring home that wonderful taste of Italy like a good helping of home cooked spaghetti. Perhaps you have found that spaghetti at your local restaurant or Olive Garden style chain just isn't quite what the doctor ordered. The store bought brands are even worse -. watery and weak! Of course, for those of us wishing to add spaghetti into our vegetarian lifestyle, the choices can be even more depressing. Unless you favor tomato water as the sauce for your noodles, the absence of ground beef can really make a difference in the taste of your homemade spaghetti sauce. Thankfully, with the substitution of tofu, homemade spaghetti sauce can retake its place in the healthy vegetarian diet. Here is one recipe you can use to liven up your vegetarian dinner, and enjoy a delicious spaghetti meal without watering down your sauce.
Ingredients:
3 tablespoons olive oil
2 tablespoons roasted garlic
1 lb tofu
Two 28 oz cans crushed tomatoes
Two 6 oz cans tomato paste
1 teaspoon black pepper
1 teaspoon oregano
1 tablespoon salt
½ teaspoon thyme
1 tablespoon basil
1 tablespoon sugar
Thin spaghetti noodles
Begin by placing a skillet on a medium heat eye, with your olive oil and roasted garlic in the center. Allow this mixture to heat up, stirring until it begins to sizzle. At this point, add your tofu and allow it to cook and soak in the mixture, stirring and chopping the tofu as you cook. Once the tofu is fully cooked, drain it in a colander and dump the ground cooked tofu into a pot. Add to the tofu your tomato paste and crushed tomatoes, along with the pepper, oregano, salt, thyme, basil, and sugar. Stir this mixture up thoroughly and turn the heat on the eye down to almost low. Place the pot on the eye and allow the mixture to heat up and simmer for at least thirty minutes. The longer the better. Boil your noodles according to the directions on the box, strain them, and your spaghetti is ready to serve. Should serve three to four individuals. Serve with garlic bread if desired.
Hopefully you will enjoy this recipe, and the joys of cooking with tofu can be apparent to you and your family. Many wonder if the switch to a vegetarian lifestyle will lead to a limited choice in flavors and delicacies, but this recipe and others at Easy Tofu Cooking [http://www.easytofucookery.com], serve as proof that with tofu, the limits are endless. Happy cooking, and enjoy yourself!
For more Tofu pasta recipes [http://www.easytofucookery.com/category/tofu-recipes-pasta-dishes/] and tips for making the most of the health benefits of introducing Tofu into your diet, visit Tricia's website at [http://www.easytofucookery.com]

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


For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    
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Monday, February 18, 2013

Fried Tofu - A Modern Twist on a Timeless Classic!

Posted by Chantel M. article Contributed By

Tofu is old... Originating in China, it has been around since roughly 200 B.C. As tofu has traveled the globe and been adopted into cuisines everywhere many exciting twists on the timeless classic have emerged, but perhaps none as exciting (and frankly... delicious!) as deep fried tofu.
There are several different varieties of tofu (including firm, silken, flavored, dry and many more) and with the exception of silken tofu (which is very soft) any of the varieties can be used to make fried tofu, each with their own flavors and textures. The majority of fried tofu is of the firm tofu variety and is generally cut into slices about half an inch thick.
The process of frying tofu is much like frying other foods. Most fried tofu has bee deep fried in oil (sesame works great!) until the desired effect is achieved. By removing tofu from the fryer at the right time, you end up with a delicious piece of fried tofu that takes the shape of a fried ball. After cooling, the excess air will find its way out leaving behind the perfect piece of gold brown and delicious tofu.
One of the strong points of tofu is how good it as at absorbing flavors of other foods. Because of this, fried tofu takes on many exciting flavors from the frying process. You can actually taste the difference from a high quality frying oil so don't go cheap and don't be afraid to play with different types of oil such as olive, vegetable, sesame, etc as they all result in different tasting tofu.
Fried tofu is not normally called for in tofu recipes though there are several recipes out there to help you create your own. If you decide to make your own, stay away from soft tofu as it will normally fall apart in the fryer and I'd also recommend avoiding any sweet tofu as the sweet taste normally doesn't go well with friend food (for me at least!) - Keep in mind that when selecting your tofu to deep fry, your normally best off looking for the words "firm" or "hard" on the packaging and purchasing a high quality oil to along with it. During the frying process, some recipe's call for spices and herbs so don't be afraid to mix things up!
Fried tofu remains a protein rich food, however the act of frying can increase the calories and fat so enjoy this delicious treat in moderation.
For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://www.AllAboutTofu.com

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


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Sunday, February 17, 2013

Soy food intake and breast cancer survival

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

In the investigation of "Soy food intake and breast cancer survival" by Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, Lu W., , posted in US National Library of Medicine National Institutes of Health, researchers found that During the median follow-up of 3.9 years (range, 0.5-6.2 years), 444 deaths and 534 recurrences or breast cancer-related deaths were documented in 5033 surgically treated breast cancer patients. Soy food intake, as measured by either soy protein or soy isoflavone intake, was inversely associated with mortality and recurrence. The hazard ratio associated with the highest quartile of soy protein intake was 0.71 (95% confidence interval [CI], 0.54-0.92) for total mortality and 0.68 (95% CI, 0.54-0.87) for recurrence compared with the lowest quartile of intake. The multivariate-adjusted 4-year mortality rates were 10.3% and 7.4%, and the 4-year recurrence rates were 11.2% and 8.0%, respectively, for women in the lowest and highest quartiles of soy protein intake. The inverse association was evident among women with either estrogen receptor-positive or -negative breast cancer and was present in both users and nonusers of tamoxifen.

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


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Saturday, February 16, 2013

Some Tips on Easy Tofu Recipes You Can Practice at Home

   Posted by Chantel M. article Contributed By

There are lots of easy tofu recipes existing for you to practice so that you can no longer say that cooking tofu is hard. Many cooks have elaborate meals with tofu as the core ingredient and many of those are recipes that are as delightful as other recipes. Tofu is the best choice for those who want to cook dish in fifteen minutes or even less.
Time-Efficient Tips
You have to be aware of a few easy ways regarding cooking these recipes. Many of easy tofu recipes can be completed in a matter of minutes only if you know how to execute them. Surely, you can make these recipes every day if you know what tofu forms can be substituted for what ingredients in the recipes.
One tip in making lasagna in version of recipe is by blending the pureed silken tofu with cheese. Another quick tip is to mix tofu with fineluy chopped vegetables, bread crumbs, as well as seasonings. Shape the mixture into a patty for your very own veggie burgers. You can also make an easy "meat" dish with tofu. Just marinate tofu "cutlets" in your favorite marinade and cook it as you would meat. Easy tofu recipes are just the way to spice up some of the meals that you generally cook at home.
Getting The Hang Of It
It can be hard for you to get used to a new ingredient like tofu. Yet, you do not have to be terrified of including tofu into your diet. Obviously, because you have a lot of easy tofu recipes which let you to do so. You can whip up recipes after you switch to handling the different tofu types and making substitutions with it.
Don't make yourself in doubt, see more on easy tofu recipe [http://tofucookingmaster.com/easy-tofu-recipe/easy-tofu-recipes-quicker-and-healthier/].
For more articles and tips about cooking tofu, get other articles by Dianne Christy. You are welcome to visit her website on Tofu Cooking Master [http://tofucookingmaster.com/] for more useful information.

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


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Friday, February 15, 2013

Human liver microsomes CYP1A2 in the mono-hydroxylation of daidzein.

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

In the obersvation of " Evidence for the involvement of human liver microsomes CYP1A2 in the mono-hydroxylation of daidzein" by Peng WX, Wang LS, Li HD, Abd El-Aty AM, Chen GL, Zhou HH., posted in US National Library of Medicine National Institutes of Health, researchers found that Michaelis-Menten kinetic parameters were best fitted to a one-component enzyme kinetic model. The mean K(m) (micromol/l) and V(max) (micromol/g min) values (+/-S.D.) were 26.86 (10.45) and 4.76 (2.07), 53.83 (22.25) and 2.29 (1.04), 51.48 (29.32) and 2.21(0.82), for the formation rates of 7,8,4'-THI, 7,3',4'-THI and 6,7,4'-THI, respectively. Furafylline, the CYP1A2-specific inhibitor, estrogen and monoclonal antibody raised against human CYP1A2 (MAB-1A2) substantially inhibited the formation rates of mono-hydroxylated metabolites. The IC(50) of Fur for the formation of 7,3',4'-THI, 6,7,4'-THI and 7,8,4'-THI was 1.0, 0.9 and 0.8 micromol/l, respectively. The IC(50) of estrogen for the formation of 7,3',4'-THI, 6,7,4'-THI and 7,8,4'-THI was 51, 60 and 64 micromol/l, respectively. The IC(50) of MAB-1A2 for the formation of the mono-hydroxylated products was 1 micromol/l, but neither other selective inhibitor nor substrate probes, including coumarin (CYP2D6), sulphaphenzole (CYP2C9/10), omeprazole (CYP2C19), quinidine (CYP2D6), diethyldithiocarbamate (CYP2E1), troleandomycin (CYP3A4) and keteconazole (CYP3A4), did so with human liver microsomes and concluded that Daidzein mono-hydroxylated products are principally metabolized by CYP1A2 in human.


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Thursday, February 14, 2013

All About Silken Tofu

  Posted by Chantel M. article Contributed By

Silken tofu, also known as smooth or soft tofu, is one of the 3 types of natural, unprocessed tofu that you can buy today (the others being firm and dry.) This tofu is unique in the fact that it is incredibly soft compared to everything else on the market. Because its so different from its "tofu brethren" its rarely called for in recipes but if you know how its made and how to use it its a very versatile food choice that can be used as a healthy alternative in place of higher fat dips and creams.
Of all of the natural tofu's, silken/soft tofu is the only one that is not drained during production and this is exactly what causes it to be so soft and to be the most moist of any of the major tofu varieties. The consistency of silken tofu is very much like butter and it can easily be used for spreading or for deserts. While most types of tofu are fairly substitutable, its important to know that you should only use this particular variety when specifically called for in a recipe as it will generally fall apart if used as a substitute for traditional firm tofu.
There are different types of regional customs employed when making soft tofu and this has resulted in several sub categories of this popular food. Most notably, black bean tofu or "Black douhua" is a type of silken tofu which is made from plain black beans and soybeans. This process results in a darker colored tofu with a slightly different (though very pleasant!) taste.
While you don't want to eat or serve silken tofu the same way as traditional firm tofu, there are a number of different methods for preparing and eating it. Its most often served as a spread that can be applied to other foods like crackers or even as a dipping sauce for vegetables - this makes it a very healthy alternatives to high fat processed dips like ranch! In addition to being served as a spread, you'll often find silken tofu served in a small square block with a garnish, or even a sweet sauce poured over the top. Since tofu does such a great job absorbing flavors this can be a very enjoyable meal of paired with something you enjoy,
Silken tofu is generally lower in fat, but also in protein when compared to firm. Here's a look at the nutritional information:
Tofu Nutritional Breakdown (Soft / Silken Tofu)
Serving Size = 1/2 Cup
Calories = 55
Fat = 3g
Protein 6g
Silken tofu is readily available in most specialty or natural grocery stores and is quickly invading traditional supermarkets. There are a number of great recipes out there so don't be afraid to pick some up the next time your shopping and open up an exciting new world of flavor possibilities!
For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://www.AllAboutTofu.com

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Wednesday, February 13, 2013

Soy protein consumption and bone mass in early postmenopausal Chinese women

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


In the study of "Soy protein consumption and bone mass in early postmenopausal Chinese women" by
Ho SC, Woo J, Lam S, Chen Y, Sham A, Lau J., posted in US National Library of Medicine National Institutes of Health, researchers found that among women after the initial few years postmenopausal, soy protein/isoflavones intake had a modest but significant association with hip BMD as well as total body BMC. The effects of soy protein and soy isoflavones on bone health should be further explored in populations with habitual dietary soy intake.

Tuesday, February 12, 2013

Fun Vegetarian Recipe Ideas for Both Kids and Adults

 Posted by Chantel M. article Contributed By

Planning meals for a family that includes young children and adults can be tricky. Planning to feed kids and adults strictly vegetarian fare, especially if you are new to the diet, can seem overwhelming. Here are some fun recipe ideas that kids and parents alike will enjoy.
Breakfast and lunch:
Breakfast burritos:
Scramble eggs or tofu and add your favorite vegan sausage or bacon, fried tempeh (a fermented soy product that can be sliced and fried), or tvp. Roll up in warm tortillas with shredded cheese. Have available as toppings: diced tomatoes, green onions, jalapenos, salsa, sour cream, and hot sauce for adults and brave children to choose from.
Celery boats:
Children like these with peanut butter and raisins. Try them with chocolate peanut butter, sunflower seed butter, or Nutella, too. For adults, fill them with goat cheese and figs, pesto and sundried tomatoes, or cream cheese and strawberry preserves.
Grilled sandwiches:
Grilled cheese can go farther than it used to. Use brie and figs between slices of sourdough; sharp cheddar in rye bread; or mozzarella, fresh basil, and thick slices of tomato in ciabatta bread. For kids, try gouda, mozzarella, parmesan, and even brie. Peanut butter and jam grilled between slices of warm, buttery bread makes lunch as decadent as dessert. Nutella is good grilled between slices of pumpernickel bread, too.
Dinner:
Fried rice:
Beat two eggs lightly and add to an oiled, very hot wok or large skillet. Spread eggs out in an even layer and do not disturb for 30 seconds to one minute until set. Slice with a spatula into small bits and push to one side of the wok. Add 1c frozen mixed vegetables and cook until warm, stirring with spatula (or by tossing with the wok). Add 3c cooked rice and cook, stirring, until warm. Add 1T roasted sesame oil, 1/4tsp ginger and 1/4tsp garlic. Toss. Do not omit sesame oil, as this is what gives the dish its distinct flavor. Season with soy sauce and sweet or hot chili sauce to taste. Serve with spring rolls and barbecued tofu.
Barbecued tofu:
Press a package of extra-firm, non-silken tofu between paper towels to drain. Slice crosswise into 4 "patties." Heat an oiled wok or skillet. Cook tofu until brown on both sides. Remove from wok. Mix 2T honey, 1/4c vinegar, 1/2tsp molasses, 1/4tsp pepper, 1/2tsp ground mustard powder, and 1/4c soy sauce. Cook over med-low heat until slightly thickened. Pour over tofu and serve.
Fajitas:
In an oiled wok or large skillet over high heat, sear chopped onion, green pepper, and zucchini until crisp-tender. Remove from wok. Brown your favorite meat substitute, if desired, and add to vegetable mixture. Clean the center stems from collard leaves. Spoon vegetable mixture into collard and add sour cream, shredded cheese, salsa, or lime juice. Wrap into a burrito shape. Eat, and watch out for the drips!
There are countless other tantalizing recipes that can be adapted to the palates of both kids and adults alike. One way to do this is to leave out sharp and spicy seasonings and let adults season at the table. Bring many toppings and food choices to the table and allow the family to choose what they like. This creates no pressure for the children to eat something they're not comfortable with, but also leaves the door open for them to try new things in a natural way, as they are ready.
Misha Anatolia is a family and wedding writer. For more bridal shower recipes and bridal shower information, go to bridal-showers.org
Note: You have permission to use this article freely in any publication as long as the resource box and byline are included as-is and any links are to follow when published.

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Monday, February 11, 2013

Korean Recipes and Cuisine

 Posted by Chantel M. article Contributed By

Korean food is based on noodles, rices, meat, vegetables and tofu (known in Korea as "dubu"). Meals are usually served with many side dishes ("banchan"), as well as steamed rice, soup and kimchi (fermented vegetables, most often cabbage but sometimes cucumber or radish). Spices and seasonings are widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.
Some popular Korean dishes include:
- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables, and green onions, hot peppers and sesame seeds.
- Kimchi jjigae - A soup made using kimchi, pork and tofu.
- Kongnamul-guk - A soup made from soybean sprouts.
- Jeongol - A stew made using seafood and vegetables.
- Maeuntang - Hot and spicy fish soup.
- Bulgogi - Literally translated from Korean, Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced, then cooked on a grill. Other meats may be substitued to create variations: chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").
- Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal.
- Dakgalbi - Similar to galbi, but using seasoned chicken.
- Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.
- Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic, sesame oil and salt, cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments.
- Makchang - Grilled pork intestines, somewhat similar to chitterlings.
- Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi. The fish is usually dipped in a sauce, either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).
- Yukhoe - Raw beef, topped with a raw egg yolk, and seasoned with black pepper, garlic, gochujang (red chili paste), green onion, nashi pear, sesame seed and sesame oil, soy sauce and sugar.
- Sannakji - A small octopus, cut in pieces, lightly seasoned and served. The octopus pieces are usually still moving on the plate when the dish is served!
- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.
- Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).
- Kongnamul-bap - Soybean sprouts served over rice.
- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.
- Gujeolpan - Literally translated from Korean, Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections, each containing meats and vegetables of a different type and color, and a ninth center section containing small pancakes.
- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.
By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_korean.php - visit this site for more information, photographs and cook books.
Discover more about recipes and cooking at http://www.recipesmaniac.com/

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Sunday, February 10, 2013

Brain aging and midlife tofu consumption

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

In the study to examine the associations of midlife tofu consumption with brain function and structural changes in late life by White LR, Petrovitch H, Ross GW, Masaki K, Hardman J, Nelson J, Davis D, Markesbery W. at the National Institute on Aging, NIH, USA,  posted in US National Library of Medicine National Institutes of Health, researchers found that higher midlife tofu consumption was independently associated with indicators of cognitive impairment and brain atrophy in late life.

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Saturday, February 9, 2013

Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.

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

In the study of Lactobacillus paracasei subsp. paracasei NTU101 and Lactobacillus plantarum NTU 102 used as starter to ferment soy-skim milk, and the optimal mixing ratio and the influence of lactic acid bacteria (LAB)-fermented soy-skim milk on mucosal integrity in a gastric mucosal lesion rat model, posted in PubMed,  researchers found that administration of the fermented soy-skim milk enhanced superoxide dismutase (SOD) activity and prostaglandin E(2) (PGE(2)) synthesis. Therefore, LAB-fermented soy-skim milk at 10(9) CFU/day protects against gastric injury.

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Friday, February 8, 2013

Whole versus the piecemeal approach to evaluating soy

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


In the study of "Whole versus the piecemeal approach to evaluating soy by Reinwald S, Akabas SR, Weaver CM, posted in US National Library of Medicine National Institutes of Health, researchers found that the possibility that whole soy may have a more unique effect on health than a select soy component(s). It explores the rationale for focusing research on whole soy in an attempt to understand it better rather than trying to replicate the health benefits by targeting various soy components, which has been plagued by inconsistent results.

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Thursday, February 7, 2013

Easy Tofu Recipe to Brighten Your Vegetarian Cooking

 By

Tofu Spaghetti
Nothing can bring home that wonderful taste of Italy like a good helping of home cooked spaghetti. Perhaps you have found that spaghetti at your local restaurant or Olive Garden style chain just isn't quite what the doctor ordered. The store bought brands are even worse -. watery and weak! Of course, for those of us wishing to add spaghetti into our vegetarian lifestyle, the choices can be even more depressing. Unless you favor tomato water as the sauce for your noodles, the absence of ground beef can really make a difference in the taste of your homemade spaghetti sauce. Thankfully, with the substitution of tofu, homemade spaghetti sauce can retake its place in the healthy vegetarian diet. Here is one recipe you can use to liven up your vegetarian dinner, and enjoy a delicious spaghetti meal without watering down your sauce.
Ingredients:
3 tablespoons olive oil
2 tablespoons roasted garlic
1 lb tofu
Two 28 oz cans crushed tomatoes
Two 6 oz cans tomato paste
1 teaspoon black pepper
1 teaspoon oregano
1 tablespoon salt
½ teaspoon thyme
1 tablespoon basil
1 tablespoon sugar
Thin spaghetti noodles
Begin by placing a skillet on a medium heat eye, with your olive oil and roasted garlic in the center. Allow this mixture to heat up, stirring until it begins to sizzle. At this point, add your tofu and allow it to cook and soak in the mixture, stirring and chopping the tofu as you cook. Once the tofu is fully cooked, drain it in a colander and dump the ground cooked tofu into a pot. Add to the tofu your tomato paste and crushed tomatoes, along with the pepper, oregano, salt, thyme, basil, and sugar. Stir this mixture up thoroughly and turn the heat on the eye down to almost low. Place the pot on the eye and allow the mixture to heat up and simmer for at least thirty minutes. The longer the better. Boil your noodles according to the directions on the box, strain them, and your spaghetti is ready to serve. Should serve three to four individuals. Serve with garlic bread if desired.
Hopefully you will enjoy this recipe, and the joys of cooking with tofu can be apparent to you and your family. Many wonder if the switch to a vegetarian lifestyle will lead to a limited choice in flavors and delicacies, but this recipe and others at Easy Tofu Cooking [http://www.easytofucookery.com], serve as proof that with tofu, the limits are endless. Happy cooking, and enjoy yourself!
For more Tofu pasta recipes [http://www.easytofucookery.com/category/tofu-recipes-pasta-dishes/] and tips for making the most of the health benefits of introducing Tofu into your diet, visit Tricia's website at [http://www.easytofucookery.com]

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Wednesday, February 6, 2013

Vegetarian Options - Tempeh Vs Tofu

 Posted by Chantel M. article Contributed By

Vegetarian options for sources of protein are abundant and high quality at the same time as being low calorie and nutritious. You have certainly heard of tofu but might not have heard of tempeh. What is the difference and which is better? This article will answer these questions and more.
Tofu is made from soybeans and originates from China. First, soy milk is made then the milk is coagulated and then the curds, much like cheese are formed into soft white blocks. Tofu does not have much taste on its own and should never be eaten like this. It should always be marinated or seasoned and preferably pressed before seasoning. The more water you can press out of your tofu, the more space for seasoning.
Tempeh is also made from soybeans but it is the soybeans themselves that are cultured naturally and put through a fermentation process. This method makes the soybeans stick together into its firm block form we see in markets today. It's definitely more meaty in texture than tofu. Its origins are Indonesian and tempeh is still an important source of protein in the islands.
The main difference between tofu and tempeh is the texture. While tofu is soft and devoid of flavor, tempeh has a firm texture and a stronger flavor. As for nutritional value, tofu is high in protein. A serving of tofu has as much protein as a similar serving of hamburger. Tofu is a good source of calcium, iron and B-complex vitamins, it's low in carbs and calories and contains lots of protein: 40 grams per cup! Tempeh is often used for veggie burgers, vegetarian cutlets and bacon. Tempeh is also high in protein at 30 grams for 1 cup and also has lots of B-complex vitamins.
Since both sources of vegetarian protein are high in protein and contain many nutritional advantages, which is better? Well, most vegetarians consume both regularly as there are countless tasty recipes that can be created with each of these versatile vegetarian foods. Some say that tempeh is better because it is slightly less processed, others say that tofu is better because it is higher in protein.
In my opinion, it is a personal choice in taste since both foods are incredibly nutritious and good for you. My favorite is tofu since it is just so flexible and takes on the taste of whatever seasoning you give it. It is perfect for making sauces, desserts, main meals, dairy substitutes like feta cheese and cream cheese and the list goes on and on...Tofu soup, tofu steaks, tofu pot pie, pudding, cheesecake, etc... Tempeh is not quite as flexible and is best reserved for a main meal, whether it be breakfast, lunch or dinner. Tempeh is perfect for making reuben sandwiches, chicken salad, chili, stroganoff, tortillas and bourguignon.
Want to get cooking? Try new recipes with healthful tofu. Delicious and low fat vegetarian meals are easy to make with the proper instructions.
Get more information on favorite meal plans here: Fast Vegetarian Recipes
And if you are interested in trying tasty tofu recipes on a vegetarian diet, you will want to click here: Vegetarian Recipes with Tofu


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Tuesday, February 5, 2013

Estrogenic activity of glycitein, a soy isoflavone.

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

In the study to evaluate "Estrogenic activity of glycitein, a soy isoflavone" by Song TT, Hendrich S, Murphy PA., posted in US National Library of Medicine National Institutes of Health, researchers found that Weaning female B6D2F1 mice were dosed with glycitein (3 mg/day), genistein (3 mg/day), and diethylstilbestrol (DES) (0.03 microg/day) in 5% Tween 80 by gavage for 4 days. A control group received an equal volume of 5% Tween 80 solution daily. The uterine weight increased 150% with glycitein (p < 0.001), 50% with genistein (p < 0. 001), and 60% with DES (p < 0.001) compared with the control group. DES, 17beta-estradiol, and three isoflavones (daidzein, genistein, and glycitein) were examined for their competitive binding abilities with 17beta-((3)H)estradiol to the estrogen receptor proteins of the B6D2F1 mouse uterine cytosol. The concentrations of each compound required to displace 50% of the ((3)H)estradiol at 5 nM in the competitive binding assay were 1.15 nM DES, 1.09 nM 17beta-estradiol, 0.22 microM genistein, 4.00 microM daidzein, and 3.94 microM glycitein. These data indicated that glycitein has weak estrogenic activity, comparable to that of the other soy isoflavones but much lower than that of DES and 17beta-estradiol.


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Monday, February 4, 2013

Ethanol extract of fermented soybean and the apoptosis of mouse spleen, and thymus cells

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

Chungkookjang is a Korean traditional fermented soybean containing microorganisms, enzymes, and bioactive compounds which was used in the treatment of mouse spleen as well as thymus cells (CH1-fermented soybean containing barley, wormwood, and sea tangle; CH2-fermented soybean) and was found to exhibit substantially reduced small DNA fragmentation. The fermented soybean isoflavone concentrations, which are implicated in lowering breast and prostate cancers, lowering the risk of cardiovascular diseases, and improving bone health, were determined using Capillary Electrophoresis-Electrochemical Detection (CE-ED). posted in PubMed, according to the study by Department of Biotechnology, Hoseo University, Asan.

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Sunday, February 3, 2013

Risk factors for multiple myeloma

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

In A hospital-based case-control study consisting of 220 confirmed MM cases and 220 individually matched patient controls, by sex, age and hospital was carried out at 5 major hospitals in Northwest China. A questionnaire was used to obtain information on demographics, family history, and the frequency of food items consumed, posted in US National Library of Medicine National Institutes of Health, indicated that Based on multivariate analysis, a significant association between the risk of MM and family history of cancers in first degree relatives was observed (OR=4.03, 95% CI: 2.50-6.52). Fried food, cured/smoked food, black tea, and fish were not significantly associated with the risk of MM. Intake of shallot and garlic (OR=0.60, 95% CI: 0.43-0.85), soy food (OR=0.52, 95% CI: 0.36-0.75) and green tea (OR=0.38, 95% CI: 0.27-0.53) was significantly associated with a reduced risk of MM. In contrast, intake of brined vegetables and pickle was significantly associated with an increased risk (OR=2.03, 95% CI: 1.41-2.93). A more than multiplicative interaction on the decreased risk of MM was found between shallot/garlic and soy food.

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Saturday, February 2, 2013

Organic Soy Milk

Posted by Chantel M. article Contributed By

Organic soy milk is the best of both worlds. Not only is it all natural, but it is a healthy choice that actually tastes good. Make sure to check for the USDA seal to be certain that the product you are considering has passed inspection standards to be certified organic; otherwise you could be paying more for something that's the same as the normal carton beside it, and a lot cheaper. Soy milk has quite a few beneficial properties aside from being low in saturated fats; it is chock full of proteins and fiber, as well as key vitamins and minerals essential for maintaining you body at its peak of performance.
Foods that are classified as being organic have been specially grown and prepared so that they will have no involvement with artificial ingredients or chemicals. Those foods that pass inspection are labeled with the green and white seal of approval from the USDA as being certified organic products. Do not purchase a product touted as organic that does not bear one of these seals somewhere on the packaging. Organic soy milk has been created using soy beans that were not exposed to artificial growth or pest protection chemicals or enhanced fertilizers, and then prepared in such a way as to keep them pure and untouched by similar processing chemicals as they are being readied for packaging and shipment to a supermarket near you.
Soy milk has many beneficial properties that are wonderful for those on a diet and those who simply want to enjoy the sweet wholesome texture and experience of drinking or using milk in cooking without the adverse health effects of drinking too much dairy milk. Organic soy milk takes purity and healthfulness to the next level by being clean of all enhancers and pesticides that would have otherwise been put into your system.
Organic soy milk can also be found alongside the dairy and regular soy milks in your grocer's dairy case. You can select the best soy milk for your individual needs by using the internet to do a quick search on the major soy milk brands and then seeing what types and flavors they offer, and where you can purchase their particular products. Whether you choose to purchase regular soy milk or organic soy milk, you will be making a very healthy choice and will be improving your odds against the risk of cancer and disease.
Soy milk is no longer reserved for those on a vegan or vegetarian diet, or those who have been labeled as being health food fanatics. Now ordinary people from all walks of life can enjoy a tall cold glass along with their next plate of fresh cookies or as a nutritious and low fat alternative to dairy milk in their next recipe. While soy milk is not for everyone, it is without a doubt a simple new way to improve your diet and enrich your life with very little overhead cost or effort. Just chill, serve, and enjoy.
By Homer Liao
-- Organic Soy Milk
-- Help you make informed choices about Soy Milk

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Friday, February 1, 2013

Soy Protein Shake and Soy Protein Shakes

Posted by Chantel M. article Contributed By

A soy protein shake is a shake supplement that contains an adequate amount of soy protein which is used by our body to function properly. Studies have shown that soy protein shakes greatly aid in weight loss, and cholesterol stabilization along with many other physical and mental improvements. A soy protein shake can come in powder form, and must be mixed with water, or it can come pre-packaged in ready to drink containers. The benefits of drinking at least one soy protein shake far outweigh the benefits of eating meat or supplementing with whey protein.
Soy protein shakes contain a complete amino acid profile. This means that soy protein shakes contain all the essential amino acids the human body needs to function at an optimal level. Essential amino acids are classified as acids that cannot be synthesized by the human body and therefore must be derived from consuming food. A soy protein shake can ensure that the essential amino acid requirements are met. As Christians, we are expected to take care of our bodies in any way we know how. The bible says in 3 John 1:2 "Beloved, I wish above all things that thou mayest prosper and be in health even as thy soul prospereth".
A soy protein shake taken on a regular basis has been shown to relieve menopause symptoms, repair connective tissues, facilitate memory improvement, contribute to a healthy prostate and the list goes on. In 1999 the FDA approved the health claims of soy protein and soy protein shakes. This supports the claims being made about soy protein shakes all along. While it is assumed that a soy protein shake is a must for athletes and bodybuilders, it is sometimes misinterpreted as an unnecessary supplement for the general public. That assumption could not be further from the truth.
Soy protein shakes are most commonly used for weight loss. Losing weight is a high priority in the United States and over 3 billion dollars a year is spent on products to shed those unwanted pounds. A soy protein shake is a superior form of protein and facilitates in the improvement of many bodily functions including the raising of ones metabolism, which in turn provides more energy and weight loss. Soy protein shakes are not merely an additional supplement to add to a weight loss program. A soy protein shake will complete the protein chain of essential amino acids within itself, thus requiring a person to not have to rely on meticulously adding up their amino acids from various food sources.
For more information about soy protein shake and soy protein shakes, visit:
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