3 Insane Mistakes Acne Sufferers Make That Cause Severe Acne Breakouts

How badly do you want to cure your acne? Do you stand in front of the mirror studying your face, just wishing that your acne would vanish sometime soon? I know exactly how you feel as I suffered with acne for five and a half years. I have 3 mistakes to share with you that you need to begin avoiding now. Avoid them and begin to implement the solutions into your life if you want less frequent acne breakouts.

Mistake # 1 – Consuming too many omega 6 fatty acids and not enough omega 3 fatty acids. The ideal ratio is 1: 1, but the average American has a ratio of 20: 1 in favor of omega 6s. Some nutritionists say a ratio of 4: 1 is ideal. Omega 3s are known to fight off free radicals which will lead to fewer breakouts.

Solution # 1 – Eat more omega 3s and less omega 6s. Do this by consuming more fatty fish, by taking a fish oil or krill oil supplement, eating more walnuts, hemp seeds, flax seeds, chia seeds, and other similar foods that have a good dose of omega 3 fatty acids. Consuming grass finished beef and other meats with more omega 3s will help too.

Mistake # 2 – Not eating any raw food. Most of us cook all our meals. This destroys the enzymes present in food, making it harder to digest, and it adds carcinogens to meat. It is important to feed your skin nutrition but when you cook food the nutrition is lost.

Solution # 2 – Steam your vegetables. Eat a ginormous salad for lunch with lots of color vegetables. Drink a green smoothie for breakfast. Cook more of your own food instead of buying prepackaged food that is often cooked too much.

Mistake # 3 – Avoiding sunlight. Do you avoid the sun and / or protect your skin from the sun with sunblock lotion? Doing this is a deadly mistake. Vitamin D3 is the most important vitamin that our body needs. The best source is the sun. Your skin loves the sunlight and will thrive with more of it.

Solution # 3 – Get outside more. Do not burn yourself but make sure you are getting sunlight every day if possible. For those of you who live in climates where its cold in the winter months, take a Vitamin D3 supplement. I live in Michigan and thus do this myself.

Avoid these 3 mistakes and you will be headed down the correct pathway to clear skin. But, doing just these 3 things will not necessarily cure your acne although they will certainly help a lot.

Spanish Food – Your Guide to Spanish Ham

Spanish ham – or jamón Serrano – is just one of the many jewels of Spanish food.

Deliciously healthy, with an exquisite taste, it’s ideal both as tapas and as part of a main meal… especially when washed down with a ruby red glass of smooth Rioja wine.

But, what exactly is Serrano ham, how is it made, what are its health benefits? And, how about the king of Spanish hams – jamón Ibérico? How does Ibérico ham differ from Serrano ham? And, what is “pata negra”, and what does it mean?

Jamón Serrano

First of all, let’s get the pronunciation and meaning clear. It’s pronounced “ham-ON”, with “jamón” meaning “ham”, and “Serrano” being the equivalent of sierra or Mountains. For, traditionally, Spanish hams are cured in hilly or mountainous countryside.

Curing Procedure

Serrano ham is made from white pigs and, after being killed in November, the hams are tucked between layers of sea salt and curing salts for a few days – normally 24-48 hours per kilo.

The salt is then cleaned off, and the curing and aging process takes place, normally lasting some 12-14 months.

During this time, a specialist will regularly pierce the ham with a cow bone and sniff it, to ascertain the quality of the ham.

At the end of the curing process, the hams will have lost as much as 40% of their original weight, the meat now being dark-red in color, and the fat moist and yellowy.

Jamón Ibérico

Iberian pigs differ from their Serrano cousins in that they’re nearly always black, with black hoofs. This is where the term “pata negra” comes in, for it means “black hoof”.

It’s the free-range diet of the Iberian pigs that makes their ham superior to that of the ordinary Serrano pig, plus a longer curing process of 18 months to 3 years.

The king of the Iberian ham is the “Bellota” ham, for these pigs are fattened exclusively on acorns. And, yes, the Spanish for acorn is “bellota”!

Health Benefits of Spanish Ham

Normally-speaking, too much fat from ordinary ham is not terribly good for you, as it clogs your arteries.

But Spanish ham is very unusual… tests have shown that its fat content is monounsaturated. In other words, it won’t clog your arteries and, in fact, is high in healthy Omega-3. In Spain, the ham is known as “the 4-footed olive tree” because it’s so good for you!

So, when you’re enjoying paper-thin slices of Spanish ham, rest assured that it’s not only delicious, but is not playing havoc with your cholesterol!

Kahlua Oatmeal Chip Cookies Recipe

We’ve outlined the basic information for this recipe below. I think that you’ll find it’s quite easy to make, meaning that even a novice can pull it off. The ingredients are all readily accessible in most US and international grocery or baking food stores.

Serving Size: 4 Dozen Cookies

Prep Time: 25 Minutes

Calories Per Serving: 135

Grams Of Fat Per Serving: 4

Ingredients:

3 Tablespoons Of Kahlua Coffee Liqueur

3/4 Cup Of Softened Butter

3/4 Cup Of Light Brown Sugar

1 1/4 Cups Of White All Purpose Baking Flour

1 Teaspoon Of Liquid Vanilla Extract

1 3/4 Cups Of Butterscotch Chips

3 Cups Of Uncooked Rolled Oats

1/2 Teaspoon Of Table Salt

3/4 Cup Of White Granulated Sugar

1 Teaspoon Of Baking Soda

1/2 Teaspoon Of Fresh Ground Cinnamon

2 Whole Eggs

Preparation Instructions:

1. First you will need to preheat your oven to 375°F or 190°C.

2. In a large mixing bowl thoroughly beat together the white granulated sugar, softened butter, and light brown sugar. The stirring can be done manually or with an electric mixing device.

3. Thoroughly stir into your cookie batter the whole eggs, liquid vanilla extract, and Kahlua coffee liqueur.

4. Using a separate mixing bowl sift together the white baking flour, baking soda, fresh ground cinnamon, and table salt.

5. Gradually stir the sifted ingredients into the butter base cookie batter.

6. Stir the uncooked rolled oats and butterscotch chips into your batter.

7. Drop large scoops of the delicious cookie dough on to an ungreased cookie sheet. Don’t forget to let the kids taste a little raw cookie dough.

8. Bake each cookie batch for approximately 10 minutes or until the cookies are golden brown.

9. Let the cookies cool on a wire wrack before serving them.

If you are interested in trying out variations of this same recipe, then simply swap the Kahlua Coffee Liqueur with Baileys Irish Cream, Amarula Cream Liqueur, Carolans Irish Cream, Saint Brendan’s, or any flavored liqueur of your choosing. I should also mention that the recipe is very flexible, so please do feel free to play around with the liqueur depending on how strong you want that particular flavor note to be. With regard to the butterscotch chips, those can be substituted for either white or milk chocolate chips instead.

We hope that you enjoyed this great recipe.

A Possible Lupus Cure That Begins With Healthy Digestion

Even today, many lupus sufferers are told by medical experts ‘diet doesn’t matter’. They are also told there is ‘no cure for lupus’.

In addressing the issue of diet, if what you eat matters when you are healthy, then what you eat when you’re ill is not only important it’s essential. So much so that it can make, or break your health and quality of life.

Another falsehood is that lupus can’t be healed. Being someone who has healed lupus I beg to differ, and I’m not the only one who is now lupus-free. At minimum, symptoms of lupus can be greatly reduced with a significant return to a better quality of life if the appropriate steps are taken. That starts with your diet.

It’s said by many in the scientific community that at least 80 percent of your immune system is affected by your digestive tract. Therefore, it’s the first line of defence you must work with to get your lupus symptoms under control.

A powerful way to support your digestion is to ensure your body has the ability to absorb, therefore utilize the nutrients from your food. Two sources that support this are digestive enzymes, and probiotics.

What are probiotics?

Probiotics are living microorganisms that work to support the microflora in your GI (gastrointestinal) tract. The word probiotics in Greek means ‘for life’.

One of its main functions is to support digestion and processing waste. (Now consider the term ‘antibiotics’ and it’s function). Probiotics are also commonly used to help prevent diarrhea by replacing the lost healthy bacteria, often caused by antibiotic use. They nourish, rebuild and provide a protective barrier of the intestinal lining and restore good bacteria to the bowel.

What are digestive enzymes?

Enzymes are energized protein molecules necessary for all life. They turn the food we eat into the energy we use in our body.

Digestive enzymes interact and work synergistically with vitamins, minerals, water and other nutrients to perform vital roles and do not change or get consumed in the process. They are responsible for running every function of the body such as digestion, cell/tissue/organ repair, maintaining the bones, skin, muscles, and nerves, plus energy production, and brain stimulation. Without these our body would not be able to sustain life.

Where Does the Body Get Enzymes?

Enzymes are secreted in the gastrointestinal tract and found in raw foods.

Eating a diet rich in raw foods helps the digestive process and therefore reduces the body’s need to secrete its own. If your body has to rely on its own enzymes when consuming cooked and processed foods, more stress is placed on your body and pancreas. Therefore, less energy is available for other important processes such as rebuilding and replacing damaged cells and tissues, which can reduce the immune systems effectiveness.

“The medical profession tells us that all disease is due to a lack or imbalance of enzymes. Our very lives are dependent upon them!”

Dr. DicQie Fuller

The Consequences of Incomplete Digestion

When food molecules are not digested properly and broken down to their smallest form, the body may view them as a foreign substance to the body and attack, causing inflammatory conditions and immune sensitivity. This is similar to the autoimmune response in lupus, which can result in symptoms such as arthritis, not to mention food allergies, digestive issues, fatigue, muscle pain, heart disease, asthma and migraines.

Studies have shown that for a number of chronic illnesses, such as lupus, arthritis, diabetes, allergies, skin disease, immune deficiencies, cancer (and more) decreased enzyme levels have been found.

Benefits of supplementing your body with digestive enzymes and probiotics are many, they include:

  • Increase nutrient absorption
  • Promote vitamin synthesis
  • Inhibit disease causing organisms
  • Improve digestion
  • Prevent stomach upset and reduce constipation
  • Improve allergy resistance
  • Help carry away toxins
  • Assimilate fats
  • Purify the blood
  • Increase white blood cell activity
  • Support the endocrine system (hormones in the body)
  • Balance cholesterol and triglyceride levels
  • Eliminate yeast
  • Increase energy levels
  • Help clean and dislodge accumulated decay of the colon
  • Help kill viruses and parasites
  • Help free up energy from digestion for other essential healing functions

Healing Lupus with Healthy Digestion

Many alternative health care practitioners believe all health issues are related in some way to the process of digestion. In addition to eating easy to digest foods, you may benefit from supplementing your diet with digestive enzymes and probiotics.

Everything in your body is dependent on nutrition, and its proper absorption. It does no good to select highly nutritious foods if their nutrients are not being fully absorbed. If you are experiencing digestive issues, it is a good idea to see a health specialist as well.

With plenty of healthy enzymes that assure greater levels of digestion and absorption of your food you will see a difference in your health. The potential for a lupus cure through diet should not be overlooked, and it is my hope that doctors will take up the care of their patients with natural modalities for lupus and other disease treatment in the future.

Diet After Colon Surgery – 7 Tips

Colon surgery can be necessary to undergo in order to heal or remove digestive tract problems such as colon cancer. This type of surgery can save your life, since colon cancer is a very serious disease and will need immediate attention.

Given the colon’s important role in the body’s digestion, your eating and drinking habits after surgery need to follow a regimen that contributes to continued digestive health. With the right diet after colon surgery, your body will be able to continue to observe all of the important nutrients it needs for survival.

After colon surgery, you will notice some changes in the way your body processes food. For example, food will tend to pass through the digestive system more quickly. You may also experience diarrhea, dehydration, bloating, gas, cramping or constipation.

Fortunately, the right diet can lessen many of these effects. Here are 7 tips on following the right diet after colon surgery:

1. Avoid eating too many fruits and vegetables: Contrary to what you might think, eating too many fruits and vegetables can upset your digestive system after colon surgery. In particular, avoid cruciferous vegetables (broccoli, cauliflower, cabbage). When you do eat vegetables, such as carrots, try cooking them instead of eating them raw.

2. Avoid sugary foods and drinks: Your new digestive system may not do a good job of processing sugary foods and drinks, such as fruits and fruit juices.

3. Eat lots of protein: Eggs, tuna and lean red meat in small portions would be a good choice to get the protein your body needs.

4. Try puddings, Jell-O, and yoghurt: These soft foods are easy for your body to digest.

5. Eat cream of wheat, pastas, potatoes: Most colon surgery patients find they can successfully process these foods since they are soft and do not irritate the digestive system.

6. Consume small portions of food, frequently: How you eat is as important as what you eat. Take your meals more frequently but in smaller portions.

7. Fluids: Get plenty of fluids. Clear chicken broth is a great choice. Also, try sugar-free, fizz-free soda.

Remember, the experience of each person will vary significantly. Therefore, it is important to test each type of food a little at a time. That is the best way to find out what works, what doesn’t in your case.

Braised Fish in Soy Sauce (Hong Shao Yu)

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.

Ingredients:

a). For step 1:

  • 4 ~ 5 slices grass carp (or other fish you prefer)
  • 1 tablespoon cooking wine
  • 1/2 cup soy sauce

b). For step 2:

  • 5 slices of ginger
  • 1 green onion (scallion). Chop into few pieces.
  • 3 tablespoons oil

c). For step 3:

  • 4 star anise
  • A piece of cinnamon
  • 4 teaspoon sugar
  • 1/2 cup soy sauce
  • 2 cups of water

d). For step 4:

  • 2 tablespoons cooking wine
  • dash of mono sodium glutamate

Method:

  1. Marinate fish in wine and soy sauce for over 2 hours for best result.
  2. Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
  3. Add c) to pot, boil it. Then simmer till thick. Pick out star anise. Add a big spoonful of ketchup and boil up.
  4. Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.

Cooking time: 20 minutes

Nutritional information:

Yield: 4 servings

Each serving provides:

Calories: 277.5

Protein: 20.1 g

ITP Blood Disorder – Good Or Bad Foods Make A Difference On Low Platelet Count

If you suffer from ITP Blood Disorder and are looking for ways to increase your low platelet count you will be interested to know that there are foods that are not good for your situation and super foods that can help your condition. We are what we eat and if we do better in this area our body’s have a better chance of healing.

Normal platelet count is 150,000 or more. If yours are below that but still above 40,000 you have a real good chance of improving them by eliminating food from your diet that is bad and replacing them with good foods. Yes, just by eating certain foods you can end low platelets. And the best thing is these foods, super foods, can be found in your local supermarket.

But first, out with the bad. These are the foods that can make things worse by aggravating your ITP Blood Disorder. Avoid greasy foods, mayonnaise, margarine and any other foods containing hydrogenated fats. Excess protein, sugar, processed starches and fried foods high in trans fats should also be avoided. This will take some discipline on your part but the rewards are worth the effort. Learn to read labels. The above foods will make ITP worse.

Your platelets can be oxidized by free radicals. These are abnormal oxygen molecules in the blood that are actually toxic. By correcting this imbalance you will decrease platelet destruction and your platelets will rise. Super foods rich in antioxidants are the solution to correcting this toxic environment that exist inside your body. Berries, especially blue berries because they are easily available. Where I live black berries are plentiful and would be great to use. Pomegranate is also considered a super antioxidant food.

Other powerful foods that will improve your health and help to pump up platelet counts are salads using darker greens. Also carrots, cabbage, apples, oranges and other fruits and vegetables. The key is to consume fruits and vegetables that are fresh because this is when their phyto-nutrients are at the highest levels. Eat daily portions (3-4) of these raw foods and at lest one large salad (two is better).

If fresh is not available, frozen is next best. In the off seasons things like blueberries can still be found in the frozen foods section of your supermarket. One cup of blueberries a day is what you should be shooting for.

Always check your platelet levels. If they are under 40,000 than you have other issues going on that diet will not correct completely. but as long as platelets are above 40,000 these foods are safe and beneficial and will increase your counts and improve your ITP Blood Disorder. Patience is the key. These changes don’t happen over night and will take a couple of months. By sticking with a better diet however results will be achieved and overall health improved. Doctors care is important and choosing a doctor that is nutritionally orientated can be a great help.

How to Preserve Nutrients When Cooking Food

Preserving nutrients when preparing food is vital. As it is many things rob food of nutrients, the main culprits being air, water, heat and fat. For instance, vitamins B, C and folate are heat-sensitive nutrients. Also, cooking in water reduces the antioxidants in vegetables like broccoli, cauliflower, collard greens, and kale. Though there will always be some degree of nutrient degradation anytime you prepare and cook food there are several ways to maximize the nutrient retention of your food. Check out this list of dos and don’ts to retain those nutrients, vitamins and minerals.

Things you SHOULD do

Rinse in cold water

Reserve scrubbing for thick-skinned veggies

Preserve the leaves on leafy greens (this is where most of the nutrients are)

Remove as little of skin as possible (most of the nutrients are found just beneath skin)

Use a sharp knife when cutting or chopping (reduces incidence of bruising which compromises nutrient quality)

Steam cook adding vegetables only after water is boiling (high temperatures of steam locks in the nutrients)

Saute & stir-fry using a tablespoon or so of oil (again high temperatures lock in the nutrients

Purchase from your local farmers (less time food is stored less nutrients lost in shipping & storage process)

Eat raw fruits & vegetables (salads & smoothies are always refreshing)

Cook in stainless steel, glass or enamel (Copper in copper pots destroy vitamins)

Keep vegetables that easily dry or wilt (e.g. spinach, broccoli & celery) in a slightly humid, dark, cool atmosphere

Things you SHOULD NOT do:

Bake: Baking isn’t a good cooking method because the long cooking times kill nutrients.

Peel and Trim: Many peels contain lots of minerals, vitamins & fiber so peeling should be avoided when possible.

Boil: Boiling destroys most nutrients because prolonged cooking time & nutrients go into water. In fact, nearly 80% of vitamins, minerals & nutrients are lost to this cooking method.

Soak: Soaking chopped, sliced or peeled veggies destroys nutrients.

Expose to Air & Light: When exposed to air and light nutrients in chopped, sliced and peeled are destroyed so cook immediately.

Eat processed foods: Processing destroys nutrients, vitamins & minerals so frozen or dried is actually a better choice.

Pre-wash: Don’t wash until ready for use to curtail bacterial growth and reduce nutrient degradation.

Refrigerate potatoes, onions & water squash: Since their starch converts to sugar they should be stored in a cook, dark, well-ventilated atmosphere.

The nutrients found in fruits and vegetables are necessary to support the human body therefore, preserving them in the manner of preparation, cooking and storage is vital to our nutritional health. Of equal importance is taking care when shopping to pick fruits and vegetables that are bright in color, crisp, firm in texture and free of bruising, cracks and insect bites. Nonetheless, despite all of this don’t drive yourself over the deep-end trying to rescue the nutrients. What’s most important is that you take whatever steps that you can to minimize nutrient degradation and enjoy the deliciousness of eating.

The Seven Evils of Fast Food – And Why I Still Eat It!

There’s nothing wrong with food being fast. To walk into an eatery, order a meal and get it in five minutes is great. But there’s a trade-off when commercial pressures come into the story.

Here are the seven evils of fast food. Avoid them if you can — it IS possible if you buy with care.

 1. Substandard Ingredients

No, not everywhere, nor all food in a particular outlet. But large chains and the wholesale suppliers to smaller places have a grand opportunity to offload low-quality ingredients processed to make them acceptable, especially in highly-flavored food (see #2 and #3 below). 

The worst ‘offenses’ involve mechanically reclaimed meat and using emulsifiers and polyphosphates to retain processing water in meat. How can you tell? When you can see a nutrition table, look for the protein to fat ratio. Lean meat will be around 3:1 protein, depending a little on the animal and breed. Highly-processes ground meat products such as sausage and kebab meat can vary from 1:1 to 3:1 fat, with a third of the weight added water. Without printed evidence, you’ll have to educate your palate!

So be aware, and look for better quality food; most Indian places use good, fresh ingredients, for example, whereas a lot of Chinese outlets buy in highly-processed partly-prepared ingredients to go with the fresh stuff. That’s not a hard-and-fast rule; use common sense to choose your store. Burger joints vary from fastidiously pure food to utter garbage in both meat and sauces — and Macdonald’s and Burger King are better than most for purity. But their desserts, shakes and soft drinks are another matter — read on!

 2. Fat and Sugar For That Blobby Feeling

These are the staples of most quick preparation foods. This is particularly because frying is speedy and sugar is the core of desserts and drinks. At least the oils used today are healthier than the old saturated animal fats.  You’ll already be aware that a high fat, high sugar diet is unhealthy. An occasional fast food meal should be no problem nutritionally — your body is great at dealing with infrequent overload. But do you fool yourself that your take-away every lunch and every night is ‘occasional’?

Both fat and sugar are addictive (see #7) and combine to make the best way to pick up atherosclerosis, arthritis, diabetes, heart attacks and cancer — if that’s your choice of future.

 3. Salt Can Lead To Hypertension

To most punters, tasty equals salty. But salty equals hypertension equals high blood pressure equals collapsed arteries and heart failure. Eating less salt is impossible if you major on fast food, because you don’t control salt addition and if a fast food joint left it out, most of its customers wouldn’t come back.

The result is that a fast food diet is almost always a high-salt diet.

 4. Low Fiber Equals Gut Problems

By customer demand, most fries are skinless and bread, pasta and rice are white.  The fiber is stripped away to give you what was once a luxury food, but now is the cheap, health-free option. Fast foods rarely include much fruit or vegetables by weight — they tend to be garnishes. When most of the other calories come from refined oils and sugar, fast food meals as a whole are very low in fiber. 

This is the cause of sluggish digestion, dyspepsia and poor food absorption and poisoning from inefficient waste elimination. It’s also reckoned to seriously increase some cancer risks (especially that all too common colon cancer).

If you eat a lot of fast food and other low-fiber stuff, you’ll be liable to the usual constipation and dyspepsia. If it’s an occasional treat and you usually eat plenty of vegetables and other fiber-rich food, no problem.

 5. Additives Can Mess Up Your Body

Many food additives are fine, but that’s not always the case with fast foods. Preservatives are often mild poisons, artificial flavorings can mess up your digestion’s signaling system and many commercial colours promote allergies in a large minority while they disguise bad ingredients. Watch out for places that use all of these to boost bad food.

You’ll probably know already if you are particularly sensitive to any of the more dire additives, like azo dyes or benzoates, and you’ll have the problem of finding out whether the fast food you’re looking at is free of your particular horror. Tough! The friers and counter staff usually haven’t a clue what’s in their food. If it’s a large chain, you just might find that they have a recipe book for inspection.

 6. Nutrient-Poor — You get Sick

This evil is maybe the worst problem with fast food, as well as other ready meals from supermarkets and those cheaper restaurants that buy in chilled and frozen meals ready to microwave, grill and and fry for you. 

Many ingredients, from oils and flour to sauces and pickles, are given a long shelf life for convenience. This involves removing the part of the food that spoils quickly and adding artificial preservatives. Problem is, the preservatives are mostly bad for you and the stuff removed is the fiber, plant sterols, vitamins and other natural ingredients that you need to eat to stay healthy.

That’s why most people today are sick in body and listless, prone to illnesses and body breakdown like diabetes, arthritis and cancer. Being like this is, for most people, a choice, not inevitable. If you choose this kind of food as your staple diet, you choose the consequences, too.

 7. Addictive — You can’t Stop The Gorging

A key reason so many people major on fast food is its addictiveness — I’ve given the reasons for that above. It’s similar to that for nicotine and can have similar withdrawal symptoms. The usual result is that you eat far more food than you can burn up for energy, and it gets stored as fat.  We’re a society of fatties, as you can’t avoid knowing.  Type II diabetes, heart problems, rheumatic diseases like arthritis, bodily breakdown from the load you have to permanently carry and cancers are the usual consequence — and the age that the trouble begins is steadily coming down.

Be aware, and you can reduce your dependency on this kind of food, wherever you buy it.

So In Summary…

Overall, then, fast food can be a seriously quick way to Bad Health, with an unpleasant long-term future for you if you make this kind of food a way of life. But if you choose your outlet and meal carefully, fast food can be a delight and at least fairly healthy. Even the most fastidious foodie can indulge once in a while!

I ought to finish, though, by reminding you that Fast Food isn’t the only kind that has these Seven Evils! Most people in the West have sick bodies because their whole diet is based on prepacked, processed food with (as we say) all the goodness taken out. Government agencies all through Europe, North America and Oceania have been flagging up these problems for decades, yet public health steadily gets worse. You can’t have missed those Public Health campaigns, nor the media fuss over every new medical report all governments produce on ‘The State Of The Nation’s Health’.

Yet if you’re a ‘normal’ member of Western Society, you’ll have spent little of your attention on these ‘scare campaigns’, and a lot more on believing the thousands of adverts promising a wonderful lifestyle if only you’ll eat their heavily-advertised junk food. It amounts to, “Indulge yourself, and you’ll be happy,” with the suggestion that you can eat treats many times a day without any consequences to your health.

Our ancestors knew better. They called this kind of eating ‘gluttony’, and told their kids exactly what the consequences would be. And they were right.

Foods For More Energy – 10 Foods That Will Give You Instant Energy

I need more energy and I’m tired.

Does this sound like you?

If so, I bet when you feel like this, you normally grab a soda or a candy bar to give yourself a quick boost of energy. Hey, you’re busy, I know. We all do it. That’s why there’s a vending machine in many office buildings and workplace break rooms. They know we are going to run out of energy and need a quick pick me up.

We know that we probably shouldn’t be selecting that small bag of potato chips and a chocolate almond bar, but we tell ourselves we need something to tide us over until dinner. In fact, food does provide energy, it’s just that junk food doesn’t give us the best source of food energy.

What should I eat to have more energy?

Here’s a list of natural foods that will provide your body with energy and stamina:

Grapes – Grapes have lots of magnesium, which converts into energy. Grapes are easy to carry around and make great snacks.

Oats – Oats are loaded with nutrients that aid in alertness and concentration. A bowl of oatmeal in the morning is a good start to the day.

Mung Beans – These crunchy sprouts are good on salads, in soups or eaten right out of the bag.

Yams/Squash – Yams are packed with vitamin C. They also help balance hormones and blood sugar levels. Squash promotes healthy circulation and good digestion.

Grains – Grains like millet, buckwheat, rye, barley and wheat contain healthy B vitamins and contribute to a steady flow of energy.

Sprouts – Any type of sprout that has been germinated is good for revitalizing the body. They also contain antioxidants, protein, trace minerals and fiber.

Peaches – Peaches are great for a quick boost of energy, as well as, helping the body eliminate toxins and regulate bowel movements.

Vegetables – Fresh vegetables (especially green ones) contain a range of energizing B vitamins, iron and magnesium. The best of these are: broccoli, spinach, and asparagus.

Wheat Grass – Wheatgrass is chock full of nutrients, in fact, it contains 25 times the nutrients of vegetables. Many people drink shots of wheatgrass juice as a general health booster. You can also find it in powder form.

Sunflower Seeds – Crunchy, nutty and plentiful, sunflower seeds are rich in protein, iron, vitamin B, zinc and magnesium.