TEN best FOODS for FITNESS

Here are your best foods for eating well. These 10 health foods are some of the healthiest because they are a good or excellent source of fiber, vitamins, minerals and other nutrients; are high in phytonutrients and antioxidant compounds, such as vitamins A and E and beta carotene; may help to reduce the risk of heart disease and other health conditions ; are low in calorie density, meaning you get a larger portion size with a fewer number of calories and they are readily available too.

Almonds

These tear-shaped nuts are packed with nutrients — fiber, riboflavin, magnesium, iron and calcium. In fact, almonds have more calcium than any other nut — 75 milligrams (mg) in one serving (about 23 almonds). Also, one serving of almonds provides half of your body’s Recommended Dietary Allowance (RDA) of vitamin E. Like all nuts, almonds provide one of the best plant sources of protein. And they’re good for your heart. Most of the fat in almonds is monounsaturated fat — a healthier type of fat that may help lower blood cholesterol levels.

Apples

Apples are an excellent source of pectin, a soluble fiber that can lower blood cholesterol and glucose levels. Fresh apples are also good sources of vitamin C — an antioxidant that protects your body’s cells from damage. Vitamin C also helps form the connective tissue collagen, keeps your capillaries and blood vessels healthy, and aids in the absorption of iron.

Blueberries

Blueberries are a rich source of plant compounds (phytonutrients). As with cranberries, phytonutrients in blueberries may help prevent urinary tract infections. Blueberries may also improve short-term memory and promote healthy aging. Blueberries are also a low-calorie source of fiber and vitamin C — 1 cup of fresh blueberries has 84 calories, 3.6 grams of fiber and 14 mg of vitamin C.

Broccoli

Besides being a good source of calcium, potassium, folate and fiber, broccoli contains phytonutrients — a group of compounds that may help prevent chronic diseases, such as heart disease, diabetes and some cancers. Broccoli is also a good source of vitamins A and C — antioxidants that protect your body’s cells from damage.

Red beans

Red beans — including small red beans and dark red kidney beans — are good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They’re also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases, such as cardiovascular disease and cancer.

Salmon

Salmon is an excellent source of omega-3 fatty acids — a type of fat that makes your blood less likely to form clots that may cause heart attacks. Omega-3s may also protect against irregular heartbeats that may cause sudden cardiac death, decrease triglyceride levels, decrease the growth of artery-clogging plaques, lower blood pressure and reduce the risk of stroke. In addition to being an excellent source of omega-3s, salmon is low in saturated fat and cholesterol and is a good source of protein.

Spinach

Spinach is high in vitamins A and C and folate. It’s also a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. The plant compounds in spinach may boost your immune system and may help keep your hair and skin healthy.

sweet potatoes

The deep orange-yellow color of sweet potatoes tells you that they’re high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they’re fat-free and relatively low in calories — one small sweet potato has just 54 calories.

vegetable juice

Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juices that include tomatoes are good sources of lycopene, an antioxidant that may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties.

Wheat Germ

At the center of a grain of wheat is the wheat germ — the part of the seed that’s responsible for the development and growth of the new plant sprout. Though only a small part of the wheat seed, the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.

Breast Cancer?? don’t be panic…

Breast cancer is a cancer that starts in the cells of the breast in men and women. Worldwide, breast cancer is the second most common type of cancer after lung cancer   and the fifth most common cause of cancer death.   However breast cancer mortality worldwide is just 25% greater than that of lung cancer in women.  In 2005, breast cancer caused 502,000 deaths worldwide . The number of cases worldwide has significantly increased since the 1970s, a phenomenon partly blamed on modern lifestyles in the Western world.

Because the breast is composed of identical tissues in males and females, breast cancer also occurs in males.  Incidences of breast cancer in men are approximately 100 times less common than in women, but men with breast cancer are considered to have the same statistical survival rates as women.

Signs and Symptoms

The first symptom, or subjective sign, of breast cancer is typically a lump that feels different than the surrounding breast tissue. According to the Merck Manual, greater than 80% of breast cancer cases are discovered as a lump by the woman herself.   According to the American Cancer Society (ACS), the first medical sign, or objective indication of breast cancer as detected by a physician, is discovered by mammogram.

Indications of breast cancer other than a lump may include changes in breast size or shape, skin dimpling, nipple inversion, or spontaneous single-nipple discharge. Pain is an unreliable tool in determining the presence of breast cancer, but may be indicative of other breast-related health issues such as mastodynia.

When breast cancer cells invade the dermal lymphatics, small lymph vessels in the skin of the breast, its presentation can resemble skin inflammation and thus is known as inflammatory breast cancer (IBC). Symptoms of inflammatory breast cancer include pain, swelling, warmth and redness throughout the breast, as well as an orange peel texture to the skin referred to as peau d’orange.

Another reported symptom complex of breast cancer is Paget’s disease of the breast. This syndrome presents as eczematoid skin changes such as redness and mild flaking of the nipple skin. As Paget’s advances, symptoms may include tingling, itching, increased sensitivity, burning, and pain. There may also be discharge from the nipple. Approximately half of women diagnosed with Paget’s also have a lump in the breast.

Occasionally, breast cancer presents as metastatic disease, that is, cancer that has spread beyond the original organ. Metastatic breast cancer will cause symptoms that depend on the location of metastasis. More common sites of metastasis include bone, liver, lung and brain. Unexplained weight loss can occasionally herald an occult breast cancer, as can symptoms of fevers or chills. Bone or joint pains can sometimes be manifestations of metastatic breast cancer, as can jaundice or neurological symptoms. These symptoms are “non-specific,” meaning they can also be manifestations of many other illnesses.

Most symptoms of breast disorder do not turn out to represent underlying breast cancer. Benign breast diseases such as mastitis and fibroadenoma of the breast are more common causes of breast disorder symptoms. The appearance of a new symptom should be taken seriously by both patients and their doctors, because of the possibility of an underlying breast cancer at almost any age.

Steps to Prevent Breast Cancer

1. Maintain a healthy body weight (BMI less than 25) throughout your life. Weight gain in midlife, independent of BMI, has been shown to significantly increase breast cancer risk. Additionally, and elevated BMI has been conclusively shown to increase the risk of post-menopausal breast cancer.

2. Minimize or avoid alcohol. Alcohol use is the most well established dietary risk factor for breast cancer. The Harvard Nurses’ Health study, along with several others, has shown consuming more than one alcoholic beverage a day can increase breast cancer risk by as much as 20-25 percent.

3. Consume as many fruits and vegetables as possible. Eat seven or more servings daily. The superstars for breast cancer protection include all cruciferous vegetables (broccoli, cabbage, brussels sprouts, cauliflower) ; dark leafy greens (collards, kale, spinach) ; carrots and tomatoes. The superstar fruits include citrus, berries and cherries. Note: it is best to eat cruciferous vegetables raw or lightly cooked, as some of the phytochemicals believed to offer protection against breast cancer are destroyed by heat.

4. Exercise regularly the rest of your life. Many studies have shown that regular exercise provides powerful protection against breast cancer. Aim for 30 minutes or more of moderate aerobic activity (brisk walking) five or more days a week. Consistency and duration, not intensity, are key!

5. Do your fats right! The type of fat in your diet can affect your breast cancer risk. Minimize consumption of omega-6 fats (sunflower, safflower, corn and cottonseed oils), saturated fats and trans fats. Maximize your intake of omega-3 fats, especially from oily fish (salmon, tuna, mackerel, sardines, lake trout and herring). Consume monounsaturated oils (canola, olive oil, nuts/seeds, avocados) as your primary fat source, as these foods have potential anticancer properties. Specifically, canola oil is a good source of omega-3 fats; extra virgin olive oil is a potent source of antioxidant polyphenols, including squalene; and nuts and seeds provide you with the cancer protective mineral, selenium.

6. Do your carbs right! Minimize consumption of the high glycemic index, “Great White Hazards” – white flour, white rice, white potatoes, sugar and products containing them. These foods trigger hormonal changes that promote cellular growth in breast tissue. Replace these “wrong” carbs with whole grains and beans/legumes. Beans/legumes because of their high fiber and lignan content are especially special.

7. Consume whole food soy products regularly, such as tofu, tempeh, edamame, roasted soy nuts, soy milk and miso. Only consume organic, non-GMO (genetically modified) soy. Epidemiologic studies have shown a positive association between soy consumption and reduced breast cancer risk.

8. Minimize exposure to pharmacologic estrogens and xeno-estrogens. Do not take prescription estrogens unless medically indicated. Lifetime exposure to estrogen plays a fundamental role in the development of breast cancer. Also avoid estrogen-like compounds found in environmental pollutants, such as pesticides and industrial chemicals. Buy organic produce if you can afford it; otherwise, thoroughly wash all non-organic produce. Minimize exposure to residual hormones found in non-organic dairy products, meat and poultry.

9. Take your supplements daily. A multivitamin, 500-1,000 mg of vitamin C in divided doses, 200-400 IUs of vitamin E as mixed tocopherols, and pharmaceutical grade fish oil. Also take 200 mcg of the mineral selenium or eat one to two Brazil nuts as an alternative. If you have a chronic medical condition or take prescription drugs, consult your physician first.

10. Maintain a positive mental outlook. Engage in self-nurturing behaviors regularly. Develop rich, warm and mutually beneficial relationships with family and friends. Get adequate sleep (7-8 hours per night). The mind-body associations with breast cancer are significant.

After a breast cancer diagnosis, you and your doctors will put together a treatment plan specific to your situation, based on your pathology report. Your treatment plan will be made up of one or more specific treatments that are intended to target the cancer cells in different ways and reduce the risk of future breast cancer recurrence. You and your doctor will base your treatment decisions on YOUR unique situation, including consideration of your overall medical condition and your personal style of making decisions. You may have to re-evaluate your decisions periodically. Your medical team will be your guide.

Treatment of Breast Cancer

There are two methods of treatment – local and systemic.

Local treatments are used to remove or destroy the cancer cells in a specific area. Surgery and Radiation therapy are examples of local treatments.

Systemic treatments are used to destroy or control cancer cells all over the body. Chemotherapy and hormonal therapy examples of systemic treatments.

The right treatment method, however, depends on the size and location of the breast tumor; the results of the pathologist’ s review of the tumor specimen, the woman’s age, menopausal status, and general health; and the stage of the disease.

Hypertension

Hypertension, referred to as high blood pressure, is a medical condition in which the blood pressure is chronically elevated. It was previously referred to as nonarterial hypertension but in current usage, the word “hypertension” without a qualifier normally refers to arterial hypertension. Hypertension can be classified either essential (primary) or secondary. Essential hypertension indicates that no specific medical cause can be found to explain a patient’s condition. Secondary hypertension indicates that the high blood pressure is a result of another condition, such as kidney disease or tumours .

Persistent hypertension is one of the risk factors for strokes, heart attacks, heart failure and arterial aneurysm, and is a leading cause of chronic renal failure. Even moderate elevation of arterial blood pressure leads to shortened life expectancy. At severely high pressures, defined as mean arterial pressures 50% or more above average, a person can expect to live no more than a few years unless appropriately treated. Hypertension is considered to be present when a person’s systolic blood pressure is consistently 140 mmHg or greater, and/or their diastolic blood pressure is consistently 90 mmHg or greater.

Although no specific medical cause can be determined in essential hypertension, the most common form has several contributing factors. These include salt sensitivity, renin homeostasis, insulin resistance, genetics, and age. Certain medications, especially NSAIDS (Motrin/Ibuprofen) and steroids can cause hypertension. Licorice (Glycyrrhiza glabra) inhibits the 11-hydroxysteroid hydrogenase enzyme (catalyzes the reaction of cortisol to cortison) which allows cortisol to stimulate the Mineralocorticoid Receptor (MR) which will lead to effects similar to hyperaldosteronism, which itself is a cause of hypertension.

Hypertension is one of the most common complex disorders, with genetic heritability averaging 30%. Data supporting this view emerge from animal studies as well as in population studies in humans. Most of these studies support the concept that the inheritance is probably multifactorial or that a number of different genetic defects each have an elevated blood pressure as one of their phenotypic expressions.

Signs and symptoms

Hypertension is usually found incidentally – “case finding” – by healthcare professionals during a routine checkup. The only test for hypertension is a blood pressure measurement. Hypertension in isolation usually produces no symptoms although some people report headaches, fatigue, dizziness, blurred vision, facial flushing, transient insomnia or difficulty sleeping due to feeling hot or flushed, and tinnitus during beginning onset or prior to hypertention diagnosis.

Malignant hypertension (or accelerated hypertension) is distinct as a late phase in the condition, and may present with headaches, blurred vision and end-organ damage. Hypertension is often confused with mental tension, stress and anxiety. While chronic anxiety and/or irritability is associated with poor outcomes in people with hypertension, it alone does not cause it. Accelerated hypertension is associated with somnolence, confusion, visual disturbances, and nausea and vomiting .

Diagnosis

Diagnosis of hypertension is generally on the basis of a persistently high blood pressure. Usually this requires three separate measurements at least one week apart. Exceptionally, if the elevation is extreme, or end-organ damage is present then the diagnosis may be applied and treatment commenced immediately.

Obtaining reliable blood pressure measurements relies on following several rules and understanding the many factors that influence blood pressure reading.

For instance, measurements in control of hypertension should be at least 1 hour after caffeine, 30 minutes after smoking or strenuous exercise and without any stress. Cuff size is also important. The bladder should encircle and cover two-thirds of the length of the (upper) arm. The patient should be sitting upright in a chair with both feet flat on the floor for a minimum of five minutes prior to taking a reading. The patient should not be on any adrenergic stimulants, such as those found in many cold medications.

When taking manual measurements, the person taking the measurement should be careful to inflate the cuff suitably above anticipated systolic pressure. The person should inflate the cuff to 200 mmHg and then slowly release the air while palpating the radial pulse. After one minute, the cuff should be reinflated to 30 mmHg higher than the pressure at which the radial pulse was no longer palpable. A stethoscope should be placed lightly over the brachial artery. The cuff should be at the level of the heart and the cuff should be deflated at a rate of 2 to 3 mmHg/s. Systolic pressure is the pressure reading at the onset of the sounds described by Korotkoff . Diastolic pressure is then recorded as the pressure at which the sounds disappear (K5) or sometimes the K4 point, where the sound is abruptly muffled. Two measurements should be made at least 5 minutes apart, and, if there is a discrepancy of more than 5 mmHg, a third reading should be done. The readings should then be averaged. An initial measurement should include both arms. In elderly patients who particularly when treated may show orthostatic hypotension, measuring lying sitting and standing BP may be useful. The BP should at some time have been measured in each arm, and the higher pressure arm preferred for subsequent measurements.

BP varies with time of day, as may the effectiveness of treatment, and archetypes used to record the data should include the time taken. Analysis of this is rare at present.

Automated machines are commonly used and reduce the variability in manually collected readings . Routine measurements done in medical offices of patients with known hypertension may incorrectly diagnose 20% of patients with uncontrolled hypertension.

Home blood pressure monitoring can provide a measurement of a person’s blood pressure at different times throughout the day and in different environments, such as at home and at work. Home monitoring may assist in the diagnosis of high or low blood pressure. It may also be used to monitor the effects of medication or lifestyle changes taken to lower or regulate blood pressure levels.

Home monitoring of blood pressure can also assist in the diagnosis of white coat hypertension. The American Heart Association states, “You may have what’s called ‘white coat hypertension’; that means your blood pressure goes up when you’re at the doctor’s office. Monitoring at home will help you measure your true blood pressure and can provide your doctor with a log of blood pressure measurements over time. This is helpful in diagnosing and preventing potential health problems.”

Some home blood pressure monitoring devices also make use of blood pressure charting software. These charting methods provide printouts for the patient’s physician and reminders to take a blood pressure reading. However, a simple and cheap way is simply to manually record values with pen and paper, which can then be inspected by a doctor.

Treatment

Lifestyle modification (nonpharmacologic treatment)

Weight reduction and regular aerobic exercise (e.g., jogging) are recommended as the first steps in treating mild to moderate hypertension. Regular mild exercise improves blood flow and helps to reduce resting heart rate and blood pressure. These steps are highly effective in reducing blood pressure, although drug therapy is still necessary for many patients with moderate or severe hypertension to bring their blood pressure down to a safe level.

Reducing sodium (salt) diet is proven very effective: it decreases blood pressure in about 60% of people . Many people choose to use a salt substitute to reduce their salt intake.

Additional dietary changes beneficial to reducing blood pressure includes the DASH diet (Dietary Approaches to Stop Hypertension), which is rich in fruits and vegetables and low fat or fat-free dairy foods. This diet is shown effective based on National Institutes of Health sponsored research. In addition, an increase in daily calcium intake has the benefit of increasing dietary potassium, which theoretically can offset the effect of sodium and act on the kidney to decrease blood pressure. This has also been shown to be highly effective in reducing blood pressure.

Discontinuing tobacco use and alcohol consumption has been shown to lower blood pressure. The exact mechanisms are not fully understood, but blood pressure (especially systolic) always transiently increases following alcohol and/or nicotine consumption. Besides, abstention from cigarette smoking is important for people with hypertension because it reduces the risk of many dangerous outcomes of hypertension, such as stroke and heart attack. Note that coffee drinking (caffeine ingestion) also increases blood pressure transiently, but does not produce chronic hypertension.

Relaxation therapy, such as meditation, that reduces environmental stress, reducing high sound levels and over-illumination can be an additional method of ameliorating hypertension. Jacobson’s Progressive Muscle Relaxation and biofeedback are also used particularly device guided paced breathing .

Medications

Unless hypertension is severe, lifestyle changes such as those discussed in the preceding section are strongly recommended before initiation of drug therapy. Adoption of the DASH diet is one example of lifestyle change repeatedly shown to effectively lower mildly-elevated blood pressure. If hypertension is high enough to justify immediate use of medications, lifestyle changes are initiated concomitantly.

There are many classes of medications for treating hypertension, together called antihypertensives, which – by varying means – act by lowering blood pressure. Evidence suggests that reduction of the blood pressure by 5-6 mmHg can decrease the risk of stroke by 40%, of coronary heart disease by 15-20%, and reduces the likelihood of dementia, heart failure, and mortality from vascular disease.

The aim of treatment should be blood pressure control to <140/90 mmHg for most patients, and lower in certain contexts such as diabetes or kidney disease (some medical professionals recommend keeping levels below 120/80 mmHg). Each added drug may reduce the systolic blood pressure by 5-10 mmHg, so often multiple drugs are necessary to achieve blood pressure control.

Commonly used drugs include:

ACE inhibitors such as creatine captopril, enalapril, fosinopril (Monopril), lisinopril (Zestril), quinapril, ramipril (Altace)

Angiotensin II receptor antagonists: eg, telmisartan (Micardis, Pritor), irbesartan (Avapro), losartan (Cozaar), valsartan (Diovan), candesartan (Amias)

Alpha blockers such as doxazosin, prazosin, or terazosin

Beta blockers such as atenolol, labetalol, metoprolol (Lopressor, Toprol-XL), propranolol.

Calcium channel blockers such as nifedipine (Adalat) amlodipine (Norvasc), diltiazem, verapamil

Direct renin inhibitors such as aliskiren (Tekturna)

Diuretics: eg, bendroflumethiazide, chlortalidone, hydrochlorothiazide (also called HCTZ)

Combination products (which usually contain HCTZ and one other drug)

Belly Fat

Central obesity, commonly referred to as belly fat, is the accumulation of fat deposited between the internal organs in the torso resulting in an increase in waist size. There is a strong correlation between central obesity and cardiovascular disease.

While central obesity can be obvious just by looking at the naked body , the severity of central obesity is determined by taking waist and hip measurements. The absolute waist circumference (>102 centimetres in men and >88 centimetres in women) and the waist-hip ratio (>0.9 for men and >0.85 for women) are both used as measures of central obesity.

Central obesity is associated with a statistically higher risk of heart disease, hypertension, insulin resistance, and diabetes mellitus type 2 . Belly fat is a symptom of metabolic syndrome, and is an indicator used in the diagnosis of that disorder.

Causes

The main causes of central obesity are overeating and a sedentary lifestyle.

Overeating

Overeating is a behavior and not a medical problem. In general terms it refers to the persistent consumption of excess food in relation to the energy that the person expends, leading to weight gain and often to obesity.

Sedentary lifestyle

Sedentary lifestyle is used to denote a type of lifestyle most commonly found in modern cultures. It is characterized by sitting or remaining inactive for most of the day with little or no exercise. It is believed to be a factor in obesity, and, as such, may contribute to other diseases, such as type II diabetes, heart disease, depression and even hemorrhoids. Lack of exercise causes muscle atrophy, i.e. shrinking and weakening of the muscles and accordingly increases susceptibility to physical injury.

Prevention

Performing adequate aerobic exercise and eating a healthy diet prevent central obesity, and losing weight via these methods is the main way to reverse the condition.

Aerobic exercise

Aerobic exercise refers to exercise that involves or improves oxygen consumption by the body. Aerobic means “with oxygen”, and refers to the use of oxygen in the body’s metabolic or energy-generating process. Many types of exercise are aerobic, and by definition are performed at moderate levels of intensity for extended periods of time. To obtain the best results, an aerobic exercise session involves a warming up period, followed by at least 20 minutes of moderate to intense exercise involving large muscle groups, and a cooling down period at the end.

Healthy diet

A healthy diet involves consuming nutrients by eating the appropriate amounts from all of the food groups, including an adequate amount of water. Since human nutrition is complex, a healthy diet may vary widely, and is subject to an individual’s genetic makeup, environment, and health. For around 20% of the human population, lack of food and malnutrition are the main impediments to healthy eating.Conversely, people in developed countries have the opposite problem; they are more concerned about obesity.

“An Apple a Day Keeps the Doctor Away”

An old proverb attests to the health benefits of the fruit: “An apple a day keeps the doctor away.” Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Like many fruits, apples contain Vitamin C as well as a host of other antioxidant compounds, which may reduce the risk of cancer by preventing DNA damage.

The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption, and are bulky for their caloric content like most fruits and vegetables.

There is evidence that in vitro, apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.

The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.

Health Benefits

Easy on the digestion, apples contain malic and tartaric acids that inhibit fermentation in the intestines. Their high fiber content adds bulk that aids the digestive process, making elimination natural and comfortable. Apples contain pectin, a soluble fiber that encourages the growth of beneficial bacteria in the digestive tract.Apples contain flavonoids, antioxidants that improve immune function and prevent heart disease and some cancers.

Green apples act as a liver and gall bladder cleanser and may aid in softening gallstones.

Because of their high water content, apples are cooling and moistening and aid in reducing fever. Simply grate them and serve them to feverish patients. Steamed apples sweetened with honey are beneficial for a dry cough and may help to remove mucous from the lungs.

Hippocrates , the Greek physician considered the father of medicine, was a proponent of nutritional healing. His favorite remedies were apples, dates, and barley mush.

Today medical practitioners are beginning to recognize that the apple’s abundant quantity of pectin is an aid in reducing high cholesterol as well as blood sugar, a wonder food for people with coronary artery disease and diabetes.

If these aren’t enough reasons to “eat an apple a day,” there’s more. Eating raw apples gives the gums a healthy massage and cleans the teeth. This popular fruit is said to have properties that are a muscle tonic, diuretic, laxative, antidiarrheal, antirheumatic, and stomachic.

Nutritional Benefits

Unpeeled apples provide their most plentiful nutrients just under the skin. Apples are a good source of potassium, folic acid, and vitamin C.

A medium apple, approximately 5 ounces, has only 81 calories and a whopping 3.7 grams of fiber from pectin, a soluble fiber. A medium apple supplies 159 mg of potassium, 3.9 mcg of folic acid, 7.9 mg of vitamin C, and 9.6 mg of calcium.Additionally, there are trace amounts of B vitamins, iron, magnesium, and zinc .

Apple Facts

About 10% of an apple is made up of carbohydrate. Apples contain dietary fibre in their skins and core. About 4% of an apple is made up of vitamins and minerals. The rest of the apple, more than 80%, is made up of water. A medium-sized eating apple contains about 40 calories ­ one kilo of fresh apples provides approximately 2100kJ (500 kcal) of energy. Excluding the peel and core of apples from the diet almost halves the amounts of Vitamin C and dietary fibre available in the whole fruit, but makes very little difference to the sugar content.

Washing the skin to remove any contaminants is advisable. Apple pips taste a little bitter, like almonds, and contain traces of cyanide ­ but not enough to be harmful!

Fruit and vegetables are an important part of a balanced diet. Health advisory organisations recommend we eat at least five portions of fruit and vegetables a day to help reduce cancer risks and improve heart health. Apples are a good ‘snack’ food and are easy to eat fresh. From food intake questionnaires returned to the Institute of Food Research we know that women in Norfolk between the ages of 24-34 eat most apples ­ about 1 a day. Young adult men eat very few apples. Figures for older adults vary between 4-6 a week, with little difference between men and women.

But, there are many other forms in which we can eat apples or drink their juice. Premium juice with the distinct flavour of English apples is altered as little as possible after the apples have been pressed. The juice is flash-pasteurised to give it a shelf-life of up to two years and prevent it fermenting and turning into cider. Apple juice is a mixture of sugars (primarily fructose, glucose and sucrose), oligosaccharides and polysaccharides (eg starch) together with malic, quinic and citromalic acids, tannins (ie polyphenols), amides and other nitrogenous compounds, soluble pectin, vitamin C, minerals and the diverse range of esters (eg ethyl-methyl-butyrate and iso-butyl acetate) which give the juice a typical apple-like aroma. The relative proportions will be dependant on the apple cultivar, the cultural conditions under which it was grown, the state of maturity of fruit at the time of pressing, the extent of physical and biological damage (eg mould rots), and, to a lesser extent, the efficiency with which the juice was pressed from the fruit. Apple juice is versatile in cooking; it can form the basis of a syrup, or be added to a sauce. It can be used instead of apple purée for mousses, ices and jellies.

Food Chart

This chart graphically details the %DV that a serving of Apples provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Apples can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Apples, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

According to the latest research, the old saying, “An apple a day keeps the doctor away,” is fact, not just folklore. The nutritional stars in apples-fiber, flavonoids, and fructose-translate into apples’ ability to keep us healthy.

Cardio-Protective Fiber

Apples contain both insoluble and soluble fiber. One medium (5 ounces) unpeeled apple provides over 3 grams of fiber, more than 10% of the daily fiber intake recommended by experts. Even without its peel, a medium apple provides 2.7 grams of fiber.

Apple’s two types of fiber pack a double punch that can knock down cholesterol levels, reducing your risk of hardening of the arteries, heart attack, and stroke.

Apple’s insoluble fiber works like bran, latching on to LDL cholesterol in the digestive tract and removing it from the body, while apple’s soluble fiber pectin reduces the amount of LDL cholesterol produced in the liver. Adding just one large apple (about 2/3 of a pound) to the daily diet has been shown to decrease serum cholesterol 8-11%. Eating 2 large apples a day has lowered cholesterol levels by up to 16%!

A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as apples, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years. People eating the most fiber, 21 grams per day, had 12% less CHD and 11% less CVD compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.

LDL cholesterol isn’t the only harmful compound on apple’s removal list. Pectin grabs toxins like the heavy metals lead and mercury, and ushers them out of the body. Both the soluble and insoluble fibers in apples have cancer-protective activity since they relieve constipation and send potentially toxic substances out with the stools.

When it comes to bowel regularity, apple’s two types of fiber tackle the job-no matter what it is. Both the insoluble fiber in apples and their soluble fiber pectin help relieve constipation (thus helping to prevent diverticulosis and colon cancer). The insoluble fiber works like roughage, while the pectin, which is found primarily in the skin, acts as a stool softener by drawing water into the stool and increasing stool bulk. On the other hand, because pectin firms up an excessively loose stool, it’s also used to treat diarrhea.

Cardio-Protective Flavonoids

A type of pigment in apples that helps provide their color, flavonoids have been extensively researched and found to help prevent heart disease. Researchers in Finland followed over 5,000 Finish men and women for over 20 years. Those who ate the most apples and other flavonoid-rich foods (such as onions and tea), were found to have a 20% lower risk of heart disease than those who ate the least of these foods.

Apples have been singled out as one of the small number of fruits and vegetables that contributed to the significant reduction in heart disease risk seen in a recent meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included apples, tea, onions, and broccoli-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.

Apple skin and onions are the two major food sources of a potent flavonoid called quercitin. If, in addition to eating an apple a day, you add 2 tablespoons of onion and 4 cups of green tea (also rich in flavonoids) to your menu, you, like the men who consumed these foods in another study, may have a 32% lower risk of heart attack than people who consume less of these foods.

Quercitin’s benefits derive from its antioxidant activity, especially when it teams up with another antioxidant, vitamin C, also found in apples, to bolster the body’s immune defenses. This dynamic antioxidant duo provides another way (in addition to fiber) through which apples protect against cancer and also helps prevent the free radical damage to LDL cholesterol that promotes heart disease.

Juice Ranked among the Highest in Antioxidant Activity. Not all fruit juices are the same. They differ markedly in the variety of phenolic compounds and antioxidant activity. Concord grapes came out on top with the highest and broadest range of polyphenols and the highest overall antioxidant capacity.

Other top scorers were cloudy apple juice, cranberry juice and grapefruit juice. Apples have long been touted as an excellent source of flavonoids that act as antioxidants, moping up oxygen free radicals that can damage DNA. Now, Eric Gershwin and colleagues from the University of California, Davis, US, have discovered a new way in which flavonoid-rich apples help protect against heart disease and cancers that goes beyond their flavonoids’ antioxidant effects.

Fructose for Stable Blood Sugar Levels

Apples derive almost all of their natural sweetness from fructose, a simple sugar, but one which is broken down slowly, especially when combined with apples’ hefty dose of fiber, thus helping to keep blood sugar levels stable.

Prevent Kidney Stones

Want to reduce your risk of calcium oxalate kidney stones? Drink apple juice. A study published in the British Journal of Nutrition found that when women drank ½ to 1 liter of apple, grapefruit or orange juice daily, their urinary pH value and citric acid excretion increased, significantly dropping their risk of forming calcium oxalate stones.

Promote Optimal Health

Whole apple extracts-in amounts comparable to human consumption of one, three or six apples a day-were shown to prevent breast cancer in test animals in a study published in the Journal of Agricultural and Food Chemistry. And apples worked in a dose-dependent manner; the more apples eaten, the more protection.

We definitely agree with the researchers in the first (breast cancer) study, who suggest that because apples are so richly endowed with phytonutrients capable of strong antioxidant and anticancer activities and are so universally enjoyed, eating an apple (or two) a day may be effective  way to lessen the incidence of breast (and colon) cancer.

Natural Sun Protection

It’s long been known that apple peel contains high concentrations of special antioxidant compounds called phenols that may assist in the prevention of a number of chronic diseases. Now it appears that the phenols in the skin of certain cultivars of apples may provide a hefty dose of UV-B protection, according to a study published in the Journal of Experimental Botany. Researchers evaluated both Granny Smith and Braeburn apples, with Braeburns being the clear winner in terms of their ability to accumulate UV-B protective quercitin glycosides in their sun-exposed skin. Sun-kissed Braeburns were resistant to high doses of UV-B radiation (up to 97kJ m-2). Next time you plan to spend time in the sun yourself, start your day with a Braeburn apple or bring one or two along for lunch and snacks.

A major review study published in the Nutrition Journal provides dozens of reasons to enjoy an apple every day.

A review study is one that looks at the results of  many other studies. This one included an analysis of 85 studies. Apples were found to be most consistently associated with a reduced risk of cancer, heart disease, asthma, and type 2 diabetes when compared to other fruits and vegetables. In addition, eating apples was also associated with increased lung function and increased weight loss.

Here are some of the reasons why:

Apples are a rich and very important source of phytonutrients, including flavonoids and phenols, in the American diet and in Europe. In the United States, 22% of the phenolic compounds consumed from fruits come from apples, making them the largest source of phenols in the American diet.

When compared to other fruits, apples ranked second in total concentration of phenolic compounds, and perhaps more importantly, had the highest portion of free phenols. Since free phenols are not bound to other compounds in the fruit, they may be more available for absorption into the bloodstream.

Apples’ protective effects against free radical damage to cholesterol reach their peak at three hours following apple consumption and drop off after 24 hours, providing yet another good reason to eat a whole fresh apple a day.In animal studies, apples have also been shown to lower LDL (“bad”) cholesterol while raising beneficial HDL cholesterol. Not only did the laboratory animals in these studies produce less cholesterol, but they also excreted more in their feces when fed apples, pears and peaches-but apples had the greatest cholesterol-lowering effect.

In the most recent studies, investigators found that the combination of apple pectin and apple phenols lowered cholesterol and triglycerides to a much greater extent than either apple pectin or phenols alone. This again suggests a beneficial synergy between the many healthful compounds found in apples and supports eating the whole fruit instead of simply drinking apple juice, eating peel-free applesauce or taking fiber supplements.

Apples have also been shown to greatly inhibit the growth of liver and colon cancer cells in several studies. In one study, at a dose of 50 mg/mL, liver cancer cell proliferation was inhibited by 39% by extracts of whole Fuji apple and 57% by whole Red Delicious extracts. In another study in which colon cancer cells were treated with apple extracts, cell proliferation was inhibited 43% at a dose of 50 mg/mL.

Promote Optimal Health

Eating an apple a day may also offer significant protection against breast cancer, suggests an animal study published in the Journal of Agricultural and Food Chemistry . When laboratory animals with breast cancer were fed the human equivalent of 1, 3 or 6 apples a day for 6 months, their tumors shrank by 25%, 25%, and 61%, respectively.

Researchers credit apples’ strong protective action to the synergistic interactions among the wide variety of potent antioxidant and antiproliferative phytonutrients, including phenolics and flavonoids, they contain.

In several large epidemiological (population) studies conducted in the United Kingdom, Finland and the Netherlands, apple consumption (a minimum of 2 apples per week) was found to be inversely linked with asthma and type 2 diabetes, and positively associated with general lung health. Researchers attribute apples’ protective effects in these conditions to apples’ high concentration of anti-inflammatory flavonoids, such as quercitin and catechin.

In addition to their beneficial effects against chronic diseases including cancer, cardiovascular disease, asthma and diabetes, apples may also help combat cholera. Recently, crude extracts from immature apples were found to inhibit cholera toxin in a dose dependent manner by up to 98%.

A Flavonoid Unique to Apples May Help Prevent Menopausal Bone Loss.  A flavonoid found only in apples called phloridzin may help prevent bone loss associated with menopause, suggests a study published in Calcified Tissue International..A side effect of the sex hormone changes that occur during a woman’s transition through menopause is a tendency towards increased inflammation and free radical production, which in turn, promotes bone loss.

Because of their anti-inflammatory actions, polyphenols have been suggested as one means of protecting against bone loss during this pro-inflammatory time in women’s lives.

To test this theory, French researchers ovariectomized lab animals (to simulate menopause) and divided them into two groups, which were given either a control diet or a diet supplemented with phloridzin for 80 days. Three weeks before the animals were sacrificed, 10 animals in each group were put into an inflammatory state.

While all the animals on the control diet lost bone, and those in the inflammatory state lost even more bone, the rats receiving phloridzin not only did not lose bone, but actually increased bone mineral density-even if they were experiencing a high inflammatory state!

Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran (a mere 1/3rd cup of bran contains about 14 grams of fiber).2

Migraine

A migraine headache is a throbbing or pulsating headache that is often one sided (unilateral) and associated with nausea; vomiting; sensitivity to light, sound, and smells; sleep disruption; and depression. Attacks are often recurrent and tend to become less severe as the migraine sufferer ages.migraine_pic.jpg

Types

Migraines are classified according to the symptoms they produce. The two most common types are migraine with aura and migraine without aura. Less common types include the following:

* Abdominal migraine
* Basilar artery migraine
* Carotidynia
* Headache-free migraine
* Ophthalmoplegic migraine
* Status migraine

Some women experience migraine headaches just prior to or during menstruation. These headaches, which are called menstrual migraines, may be related to hormonal changes and often do not occur during pregnancy. Other women develop migraines for the first time during pregnancy or after menopause.

Incidence and Prevalence

Migraines afflict about 30 million people in the United States. They may occur at any age, but usually begin between the ages of 10 and 40 and diminish after age 50. Some people experience several migraines a month, while others have only a few migraines throughout their lifetime. Approximately 75% of migraine sufferers are women.

Causes

The cause of migraine is unknown. The condition may result from a series of reactions in the central nervous system caused by changes in the body or in the environment. There is often a family history of the disorder, suggesting that migraine sufferers may inherit sensitivity to triggers that produce inflammation in the blood vessels and nerves around the brain, causing pain.

Triggers

A trigger is any stimulus that initiates a process or reaction. Commonly identified migraine triggers include the following:

* Alcohol (e.g., red wine)
* Environmental factors (e.g., weather, altitude, time zone changes)
* Foods that contain caffeine (e.g., coffee, chocolate), monosodium glutamate (MSG; found in Chinese food), and nitrates (e.g., processed foods, hot dogs)
* Glare
* Hormonal changes in women
* Hunger
* Lack of sleep
* Medications (over-the-counter and prescription)
* Perfume
* Stress

Signs and Symptoms

Migraine headache pain is often described as throbbing or pulsating pain that is intensified by routine physical activity, coughing, straining, or lowering the head. The headache is often so severe that it interferes with daily activity and may awaken the person. The attack is debilitating, and migraine sufferers are often left feeling tired and weak once the headache has passed.

A migraine headache typically begins in a specific area on one side of the head, then spreads and builds in intensity over 1 to 2 hours and then gradually subsides. It can last up to 24 hours, and in some cases, several days.

There may be accompanying symptoms such as nausea, vomiting, sensitivity to light (photophobia), or sensitivity to sound (phonophobia). Hands and feet may feel cold and sweaty and unusual odors may be intolerable.

Migraine with aura is characterized by a neurological phenomenon (aura) that is experienced 10 to 30 minutes before the headache. Most auras are visual and are described as bright shimmering lights around objects or at the edges of the field of vision (called scintillating scotomas) or zigzag lines, wavy images, or hallucinations. Others experience temporary vision loss.

Nonvisual auras include motor weakness, speech or language abnormalities, dizziness, vertigo, and tingling or numbness (parasthesia) of the face, tongue, or extremities.

Migraine without aura is the most prevalent type and may occur on one or both sides (bilateral) of the head. Tiredness or mood changes may be experienced the day before the headache. Nausea, vomiting, and sensitivity to light (photophobia) often accompany migraine without aura.

Abdominal migraine is most common in children with a family history of migraine. Symptoms include abdominal pain without a gastrointestinal cause (may last up to 72 hours), nausea, vomiting, and flushing or paleness (pallor). Children who have abdominal migraine often develop typical migraine as they age.

Basilar artery migraine involves a disturbance of the basilar artery in the brainstem. Symptoms include severe headache, vertigo, double vision, slurred speech, and poor muscle coordination. This type occurs primarily in young people.

Carotidynia, also called lower-half headache or facial migraine, produces deep, dull, aching, and sometimes piercing pain in the jaw or neck. There is usually tenderness and swelling over the carotid artery in the neck. Episodes can occur several times weekly and last a few minutes to hours. This type occurs more commonly in older people.

Headache-free migraine is characterized by the presence of aura without headache. This occurs in patients with a history of migraine with aura.

Ophthalmoplegic migraine begins with a headache felt in the eye and is accompanied by vomiting. As the headache progresses, the eyelid droops (ptosis) and nerves responsible for eye movement become paralyzed. Ptosis may persist for days or weeks.

Status migraine is a rare type involving intense pain that usually lasts longer than 72 hours. The patient may require hospitalization.

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