Can the Grapefruit Diet Work For You?

It has been around for 60 years but the grapefruit diet is still at the top of almost any list of fad diets that you will see. It promises to help you lose ten pounds in less than two weeks if you stick strictly to it. The theory is that something in the grapefruit when combined with protein creates a powerful fat burner that will speed up your weight loss.

This is not a diet for someone who has a significant amount of weight to lose; it is a crash diet that can shed pounds quickly and wants to look better at the beach in a few weeks in her bikini. There are a number of variations of the diet which is also known as the Hollywood diet or mayo diet. The basic plan calls for three small meals a day and a snack before bedtime, it also allows for plenty of black coffee and water in between meals.

It is called the grapefruit diet because you must eat grapefruit or drink grapefruit juice with each of the three meals. A sample breakfast might include a half of grapefruit plus two eggs and bacon. The lunch menu would be a half of grapefruit or 8 ounce glass of juice plus a chefs salad with plenty of meat on top. Dinner allows an unlimited amount of meat, vegetables or a salad and of course a half of grapefruit. Your bedtime snack is an 8 ounce cup of low fat milk.

The experts who have studied the grapefruit diet say you will probably lose weight whether you eat the grapefruit or not because the plan strictly limits the intake of calories. There is no scientific research which can confirm the fat burning effects of grapefruit but there are those who swear by the program and it has been talked about enough to still be around 60 years later. Doctors do seem to agree that grapefruit is good for you but they say it is not any more or less than healthy than other fruits or vegetables which should be a part of any healthy diet.

Please be aware that a very strict, very low caloric diet is very dangerous and should only be done under the supervision of your doctor. This is a very hard diet to stick to, because of the low calories, mostly resulting in failure to complete. So, again, just another Fad Diet.

13 South Florida restaurants ordered shut last week by health…

MIAMI – It was a very busy week for inspectors with the Florida Department of Business and Professional Regulation.

13 South Florida restaurants were ordered shut.

By far the worst inspection was Mingies Chinese Restaurant on Miami Gardens Drive. Records show an Inspector found three rodents in the restaurant and rodent rub marks, from their nasty, oily, dirty coat were found against walls and shelves. 

Rodent issues were also found at Boca’s Grill near Miami International airport where records show a rodent burrowing nest was found. Records also show inspectors have been to Boca’s nine times so far in 2018.

Below is a list of place and some of their violations.

All the places mentioned were allowed to re-open following an ordered clean up and re-inspection.



“Live rodent present. Approximately 1 live mice in kitchen by door, 1 live rat by back door, and 1 live rat, rat on top of flour shelf, rat trap in dry food storage area.”

“Rodent activity present as evidenced by rodent droppings found. Approximately 7+ soft rodent droppings under three compartment sink, 2 soft rodent droppings on soy sauce buckets under shelf, 3+ soft rodent droppings by preparation table with seasoning, 1 soft rodent droppings on hand was sink. Approximately 20+ hard rodent dropping on rice shelf, 30+ hard on flour in back dry storage area.”

“Roach excrement and/or droppings present, on hand wash sink, dry storage shelf, on wall by hand wash sink, in corners of prep table.”

“Rodent rub marks present along walls/ceilings, by hand wash sink, far back wall by cook line, on the side of the rice and flour shelf, in back dry storage area.”

“Stop Sale issued due to cooked fried rice in an open container, not being in a wholesome, and sound condition; due to 1 live roach crawling on open food container. Bags of rice and flour on dry storage shelf, have observed rodent bite marks.”

“Dead roaches on premises. Approximately 1 dead roach on kitchen hand was sink, 6 under kitchen hand was sink, 3 in front of three compartment sink, 5+ dead roaches under cardboard on three compartment sink, 2 on prep table by cooked, fried rice, 3 dead inside of refrigerator. Approximately 3+ dead roaches on rice dry storage shelf, 5+ in clean food bin, in back dry storage room area.”

“Interior of microwave soiled with encrusted food debris.”



“Roach activity present as evidenced by live roaches found. Observed 7 live roaches under the small steam table at front counter.”

“Live small flying insects in kitchen, food preparation area, or food storage area. Observed 2 flies flying around the kitchen area not landing on food or food surface.”

“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”



“Food contaminated by vermin. See stop sale. Observed dead roach inside container of uncooked rice. Rice must be discarded.”

“Food contaminated by vermin. See stop sale. Observed dead roach inside uncooked rice.”

“Roach activity present as evidenced by live roaches found. Observed approximately 12 live roaches in corners of shelves above food preparation tables. Observed 2 live roaches inside plates on preparation table. Observed 3 live roaches in holes of wall by hand sink in kitchen area. Observed 1 live roach in bottom gasket of reach in freezer by walk in cooler.”

“Observed 5 Dead roaches on kitchen’s floor.”

“Raw animal food stored over cooked food. Observed raw chicken stored in walk in cooler over cooked pork.”

3255 NW 87 AVENUE


“Roach activity present as evidenced by live roaches found. Observed approximately 8 roaches underneath table in kitchen area. Also, observed 3 more live roaches in crevices between shelf and wall and 4 more on holes in walls in kitchen area as well.”

18680 NW 67TH AVENUE


“Roach activity present as evidenced by live roaches found. Observed 5 live roaches in the shelf under the beverage station. 1 live roach by the rice pot prep table next to the walk-in cooler. **Repeat Violation**.”

“Dead roaches on premises. Observed 2 dead roaches under the beverage shelf in the server area. 3 dead roaches at the canned food storage area, 2 in second beverage station by the ice machine. 1 dead roach in the rice storage area. **Repeat Violation**.”

“Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 3 flies under the beverage shelf area. **Repeat Violation**.”

“Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed no washing hands and gloves when changing tasks.”

“All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. cut onions (55°F – Cold Holding); bean sprouts (50°F – Cold Holding); broccoli (45°F – Cold Holding); raw shell egg (45°F – Cold Holding); raw meat (45°F – Cold Holding); raw chicken (61°F – Cold Holding); raw shrimp (50°F – Cold Holding); raw chicken (50°F – Cold Holding); cut cabbage (55°F – Cold Holding).”

“Build-up of mold-like substance on nonfood-contact surface. Under soda machine for the hoses and in the kitchen area by the storage area.”

“Objectionable odor in establishment. Kitchen area from drains floor.”

1452-1454 NE 163RD STREET


“Approximately 7+ live roaches activity present as evidenced by live roaches found; crawling on wall by soda dispenser shelf, on shelf with cases of Idaho potatoes, by cooking oil containers, and on shelf at front counter holding clean cups.”

“Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 100+ Live, small flying insects in the kitchen flying over, and landing on open food; and around deep fryers, preparation area, and in dining area, while customers are eating.”

“Approximately 3+ Insect control device installed over, and by food in preparation, kitchen, and dry storage areas.”

“Displayed food not properly protected from contamination. Bread, and cookies, and raw chicken in kitchen area; not covered, with live, small flies on it.”

“Soil residue in carrots, and relish; food storage container in walk in cooler. Employee cleaned both containers.”

14782 SW 56TH STREET


“Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches behind reach in freezer. Observed approximately 2 live roaches by hand wash sink in kitchen area. Observed 1 live roach under grill on cook line. Observed 1 live roach crawling on closet door located in kitchen, and 1 live roach crawling on the wall by the mop sink in kitchen area.”

“Dead roaches on premises. Observed approximately 4 dead roaches behind reach in freezer. Observed 1 dead roach stuck on exterior of closet door in kitchen area. Observed 1 dead roach stuck on inside of closet door in kitchen area. Observed 1 dead roach under grill in cook line. Observed approximately 4 dead roaches stuck in light shield in kitchen lights.”

“Manager lacking proof of food manager certification.”

“Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 70 seats in the establishment, license only shows 30.”



“Roach activity present as evidenced by live roaches found. Observed approximately 6+ live roaches inside an unused ice cooler in the kitchen near clean utensils, approximately 3+ live roaches crawling on shelves in front of the stove in the kitchen.”



“Roach activity present as evidenced by live roaches found. Observed 3 live roaches in crevices of shelf in kitchen area. Also, observed 4 live roaches in gasket of reach in cooler and 2 more live roaches in holes in preparation table by cooking area.”

“Interior of microwave soiled with encrusted food debris.”



“Certified Food Manager or person in charge lacks knowledge of food borne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.”

“Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Operator prepping outside mangoes.”

“Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken soup cooked today at 9:00 am (107°F – Hot Holding); Rice cooked at 9:45 am today. (97°F – Hot Holding); Beans cooked today at 10:00 am (100°F – Hot Holding).”

3399 NW 72ND AVENUE 


“Rodent activity present as evidenced by rodent droppings found. Observed approximately more than 100 dry but not crumbly rodent droppings on the floor behind chest freezer and under shelving in dry storage area. Dry storage has cases of vegetables and dry food, there are a reach in cooler and chest freezer. Observed one dry but not crumbly rodent dropping on the floor of the kitchen area by the reach in cooler.”

“Rodent burrow or rodent nesting materials present. Observed 3 holes on the wall and perpendicular to the floor with evidence of gnawing in the storage area. The wall is adjacent to the kitchen.”

“Accumulation of black/green mold-like substance in the interior of the ice machine.”

“Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed poached eggs at 99° on kitchen counter by hot holding unit. Arepas 100° on kitchen prep area. **Repeat Violation**.”

“Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice at 50° cooling from yesterday. **Repeat Violation**.”

“Interior of microwave soiled with encrusted food debris.”



“Live, small flying insects in kitchen, food preparation area, food storage area. – Approximately fifty (50) live flying insects in prep kitchen area around the equipment, appliances and food contact surfaces, as well as in store room near ice machine. Also mop bucket with dirty water in storeroom . Also around wet cloths on cook line.”

“Wild bird present inside establishment. – front door left open bird flew out.”

“Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. – COOK LINE (Cold Table) – Black Olives 56F, cut marinating veggies 56F, cut bell peppers 56F. (Undercounter) – bitoque sauce 56F red sauce 56F, (Drawers).”

“No proof of required state approved employee training provided for any employees.

“Accumulation of encrusted food debris on/around mixer head. – table top mixer.”



“Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 25 flies by the dish machine area.”

“Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw pork stored over vegetables.”

“Food manager certification expired.”

Copyright 2018 by WPLG – All rights reserved.

The Purpose of Yoga – Yogic Diet for Peaceful Resolutions

In Yoga, the Sattvic diet is considered to be a very important issue for the holistic health of a Yoga practitioner. When most people consider the term, "diet," mental images of boring food, torture, and weight loss come to mind. Yet, healthy eating can be prepared tastefully.

As a result of good taste, we will look forward to each of our meals and continue to eat healthy on a daily basis. Diet has also been proven to affect behavior. Studies of human and animal behavior indicate that vegetarian diets cause less violent behavior.

Omnivorous animals, such as chimpanzees, rats, and iguanas, behaving aggressively after eating meat. More unbiased studies should be conducted on how the consumption of meat creates aggressive behavior in humans. When we consider the dramatic behavioral shift in chimpanzees; This should make us much more aware of what foods we eat and how they affect our own behavior.

The Sattvic Diet does bring about peaceful behavior, while nourishing the body and mind. So, what are the basics of a Sattvic Diet? The Sattvic diet consists of fresh vegetables, fruits, dairy, honey, nuts, seeds, oils, herbs, spices, legumes, and whole grains.

Preferably, all of these foods are organic, fresh, and most should be ate raw, once or twice per day. Does this sound familiar? This is a traditional Yogic diet, which has existed for thousands of years. Yet, this same diet has recently become popular globally and is "doctor recommended."

It is wise to eat cooked food, at least once a day, to boost your morale, but food should not be over cooked. Using a microwave oven to heat foods should be kept to a minimum, as this can over cook food and lower the nutritional value.

Consuming fresh vegetables and fruits is a healthy practice. The typical Sattvic spices are turmeric, cumin, basil, cardamom, cinnamon, coriander, fennel, and ginger.

The foods mentioned, so far, are just a small sampling of the many choices available. If you are creative, you can prepare meals, which keep your friends and family anxiously coming back for more.

This leads to mind one last point about diet and peaceful resolutions. If, or when, you make the decision to live by a Sattvic diet; do not turn it into a point of contention in your home or with your friends.

Unfortunately, everyone does not want to eat a healthy diet, and some people have allergies to specific foods, even if they are healthy. Never "play at" being superior, because you are eating healthy or practicing Yoga. This is a big "turn off" to those who would benefit from eating a Sattvic diet and healthy living.

Eating healthy, and practicing Yoga, is a personal choice. It is also true that no one can be forced to eat healthy. You will do more damage than good by making an issue over dieting, even if you are right.

© Copyright 2007 – Paul Jerard / Aura Publications

Five elite athletes who thrive on a plant-based diet – in soccer, tennis, ice hockey, bodybuilding and mixed martial arts

When the Boston Bruins ice hockey team takes on the Calgary Flames for two games in China (Shenzhen on September 15 and Beijing on September 19), one player literally will be head and shoulders above the rest.

That will be Bruins defenceman and captain Zdeno Chara, a hulking Slovak who stands 2.05 metres (6 feet 9 inches) tall and weighs 116kg (255 pounds). What many people may not know is that the 41-year-old recently changed his diet in a bid to prolong his career.

How vegan diet went mainstream, and its Hong Kong advocates

Chara switched to an almost entirely plant-based diet before the start of the 2017-18 season, and had a resurgence on the ice. Chara relies heavily on new diet staples, including oatmeal, tofu and blended smoothies, while still occasionally eating salmon and eggs.

The move took many by surprise, given Chara’s size, and that his homeland is Slovakia, known for its meat and dairy production.

He isn’t the only elite athlete to have largely or fully given up eating animal products to raise his game. Here are four others:

1. American tennis ace Venus Williams

Williams adopted a raw vegan diet in 2011 after being diagnosed with Sjögren’s syndrome (an autoimmune disease). After the switch she regained her form, winning the doubles gold with her sister at the 2012 Olympics in London.

In an interview talking about her illness, she said she fell in love with the diet after seeing results, and still adheres to it to this day.

2. Soccer player Jermain Defoe 

The 35-year-old striker for English Premier League club AFC Bournemouth went vegan last year in a bid to regain his scoring touch. He ended up making his first appearance for the English national team in three-and-a-half years, and saw his goalscoring prowess return.

Defoe, who also does cryotherapy – sitting in a controlled chilled chamber to aid muscle recovery – added daily spinach, kale and nettle smoothies to his diet, cut out chocolate, limited his caffeine intake and eliminated eggs, dairy products and honey from his diet.

3. Professional bodybuilder Barny du Plessis 

This one might come as a surprise, given du Plessis is ripped and muscular, and looks like he must graze on mounds of chicken breasts and multiple steaks a day. But the former Mr Universe, who is in his mid-40s, has been vegan for years. (He is now a sought-after tattoo artist in London.)

So how does he stay so big without all that meat in his diet? Du Plessis said in a recent interview that he drinks a lot of vegan protein shakes, and eats a lot of lentils, beans and chickpeas.

How a Hong Kong raw vegan marathon runner prepares for a race

4. American mixed martial arts fighter Nate Diaz

The 33-year-old cage fighter is known for his association with one plant in particular: marijuana. He is a regular user of the drug. But what many might not know is that the Californian has been vegan since he was 18.

After beating Conor McGregor in 2016, Diaz’s older brother Nick boasted on Twitter that McGregor was beaten by a vegan. In all seriousness, Nate’s veganism has been a point of contention in the UFC, as the ultra-masculine sport is known for promoting a narrow image of what it means to be tough and a fighter.

5 Breakfast Ideas to Kickstart Your Weight Loss

Kickstart your weight loss efforts by eating a hearty fruit breakfast. This will enable you to burn excess fat, create youthful skin and feel lighter all day long. By following my breakfast ideas below you can start the day the way you mean to continue:

# 1 One of the best ways to trigger rapid weight loss is to start your day with fruit for breakfast. Fruits are packed with nutrients; minerals, enzymes and vitamins which will cleanse your system, eliminate toxins and encourage weight loss. Put an end to starting your day with just a cup of coffee or a fry up. Both of which will no zero zero for your weight loss efforts. One of the best ways to trigger rapid weight loss is to start your day with fruit for breakfast. Fruits are packed with nutrients; minerals, enzymes and vitamins which will cleanse your system, eliminate toxins and encourage weight loss. Put an end to starting your day with just a cup of coffee or a fry up. Both of which will no zero zero for your weight loss efforts.

# 2 Eat 4 crispy red apples for breakfast. Apples are great detoxifiers and aid in the elimination of toxins. They also encourage rapid weight loss. Eat them on their own to experience quick results and you will soon notice your skin is brighter and fresher in appearance.

# 3 A fresh bowl of grapes will work wonders for your skin. The great thing about eating fruits for breakfast is that you can eat as much as you like in the knowledge that you will not put on any weight!

# 4 Create a fruit salad with a variety of your favorite fruits. Grapes have a high water content and so is excellent at eliminating excess fluids. Avoid eating bananas as these have a low water content. Fruit with a high water content are filled with enzymes and are excellent at beautifying your skin.

# 5 Another powerful fruit is that of melon. Eat as much as you like but ensure you eat it on its own. Do not mix it with other fruits as it will slow down your digestion and detoxification

Eating fruits for breakfast will kick start your metabolism and ensure maximum toxin removal. And as you know if you want to lose fat you must eliminate waste. Starting your day by eating fruits is the key to triggering weight loss. Fruits also work as great detoxifiers and will rejuvenate your entire body.

Eating raw fish leads to man having to get his forearm amputated

The man’s hand and arm were swollen by the time he reached the ER.

Raw fish, such as sushi, and other uncooked seafood may be delicious, but they also may be dangerous — even life-threatening — if prepared inexpertly.

Case in point: A 71-year old man in South Korea developed an infection after eating raw seafood, and resulting complications required an amputation of his forearm, according to a report published last month in the New England Journal of Medicine.

The man had a history of Type 2 diabetes and high blood pressure, and he was undergoing dialysis for end-stage renal (kidney) disease. The illness developed within 12 hours of his meal and led to fever and excruciating pain in his left hand.

After two days of suffering, he visited the emergency room at Chonbuk National University Hospital in Jeonju, South Korea.

By the time he reached the hospital, a blood-filled cavity measuring 3.5 by 4.5 centimeters (about 1.5 by 2 inches) had developed on the palm of his left hand, while on the top of his hand and forearm, there was a swelling cavity under the skin.

When his doctors performed urgent surgery, they isolated Vibrio vulnificus, a bacterium commonly found in coastal ocean water, as the cause of his infection.

Vibrio vulnificus

The US Centers for Disease Control and Prevention estimates that these bacteria cause 205 infections each year nationwide. Some cases require amputations, and 15% to 30% of cases are fatal, according to the agency.

After surgery, the man received two powerful antibiotics intravenously. However, the drugs did not keep his skin lesions from worsening, and doctors performed an amputation of his left forearm 25 days after his arrival at the ER.

“The patient did well after the surgery and was discharged home,” the authors of his case report concluded.

Vibrio vulnificus — sometimes incorrectly referred to as “flesh-eating bacteria” — is one of a family of 12 bacterial species that cause sickness in humans. Symptoms of these infections can include watery diarrhea, abdominal cramping, nausea, vomiting, fever and chills. Generally, these infections do not require treatment, and severe illness is rare, according to the CDC.

About 80% of infections happen between May and October, when coastal waters are warmest, and mostly they result from eating infected shellfish, with oysters a common culprit. Still, you can also become infected if bacteria in the water enter an open wound or cut, the CDC says.

Although the South Korean patient’s amputation certainly ranks among the most hair-raising possibilities that can occur after you eat raw fish, other dangers lurk in raw or poorly cooked meals, as well.


The growing popularity of sushi and other raw or undercooked fish and seafood dishes in Western countries has led to an increase in illness caused by anisakid nematodes (worms), according to a study published last year in BMJ Case Reports.

Anisakiasis results from eating fish or seafood contaminated with that parasite.

When the worms invade the stomach wall or intestines, the result is gastrointestinal pain, nausea and vomiting, according to the CDC. Some people develop complications, including digestive bleeding, bowel obstruction and peritonitis (an inflammation of the inner wall of the abdomen). Other people may experience an allergic reaction, including swelling, skin rash or even anaphylaxis, which can cause difficulty breathing and loss of consciousness.

Anisakiasis cannot be transmitted from one person to another and is most common in Japan, where sushi is king. Japan sees, roughly, 3,000 cases annually, according to the authors of the case study.

However, in recent years, other parts of the globe have begun to see a rise in anisakiasis illness, according to the CDC, though the agency estimates that only a case or two are reported in the US each year.


Raw or undercooked fish may also harbor the most common food-poisoning bacteria, Salmonella, which causes about 1.2 million illnesses, 23,000 hospitalizations and 450 deaths in the US every year, according to the CDC. Food is the source of most of these illnesses. Although raw or undercooked fish is less likely to cause a salmonella infection than other foods, including chicken and beef, it still may carry these bacteria.

Symptoms of diarrhea, fever and abdominal cramps usually develop within 72 hours after infection, and illness generally lasts four to seven days. Though most people recover from a salmonella infection without treatment, some patients experience such severe diarrhea that they need to be hospitalized.

To reduce the risk of illness caused by eating fish, the CDC recommends not eating raw or undercooked fish or squid. When broiling, boiling or cooking seafood, an internal temperature of at least 145 degrees Fahrenheit (about 63 degrees Celsius) needs to be reached to kill anything dangerous lurking beneath the skin.

The Connection Between Vegetables, Nutrition and Being Happy – Stop Depression and Start Living

There are many ways to deal with depression. We may be working out daily with a professional private instructor. We may be regularly examined by our doctor, and take all our vitamins. We may keep a regular sleeping schedule, and get eight hours of sleep every night. But the truth is that the right nutrition, or actually vegetables based nutrition to be more precise, will solve the problem most of the times. More then that, without the proper nutrition, we simply can not enjoy the benefits derived from all of the above.

There are many mechanisms in the body that are in charge of keeping us smiling. While modern medicine is all about trying to isolate and differentiate a certain criteria and dealing with it, our body is simply not that simple. The human organism is a super-complex machine, and it has all the answers within. The knowledge of being depressed is there, just like the knowledge on how to be happy.

Nutrition for treating depression – Know the basics:

By eating the following foods, and avoiding some others i will introduce later on, we will create the ideal ground for nourishing a stable environment for the brain, and then for the mind.

Eat greens. Greens, among other things, encourage the movement of energy in the body. It helps in cleaning the liver and building blood (depression is often a side effect of blood deficiency!). You can eat plain green leaves, mixed in smoothies, or tossed in a salad. Do not fry them or over cook them. Raw is the best way to eat them, and if raw broccoli is too much for you, steam it nicely for a short period.

Eat nuts and seeds, but but avoid overeating them. There are many essential fatty-acids in those foods, and other critical elements for the nerve-system. Having a healthy strong nerve-system is a must if we are to keep a stable mindset. Overeating nuts and seeds might create a different effect, as it is hard too digest them, and it might stress the digestive system. Eat a few of the same kind at a time, and two different kinds through the day.

Eat sesame seeds. Add them to a salad, or mix them with your cooked vegetables. Nutrition is complex, and those tasty little seeds have a lot of nutrients in them. Eating tahini, which is made out of sesame seeds, will not do the job. We need to eat the raw seed. It is best not to grind it, but if you choose to, it is recommended to eat within ten minutes of grinding.

Eat different types of lentils. They carry great nutritional value, and some contain super-high levels of a special material that is used to create the "happy-hormone" – serotonin. The best source for that material, which is called 5-HTP, is the Griffonia simplicifolia, and there are supplements made from that plant available in the markets, if needed.

Make sure you eat a variety of vegetables. make sure that through the day you have vegetables from all colors.

As for avoiding specific foods, it is best to lower the consumption of meat and dairy products. It is also highly recommended to avoid sugar, caffeine, and alcohol. I am not trying to preach against these few, but the fact is that our liver has a very hard time synthesizing the materials we need to keep happy when it is dealing with poisons. The direct threat gets the attention of the body, and things such as our serotonin levels move down the line and wait their turn.

These are the basics we need to know, and enough to get us started on our way away from depression. Keeping these basic rules for only a couple of weeks will usually make a difference for anyone feeling depressed. While not 100% solving the chronic disease, it will help us through the first steps of healing.

Remember, always keep a healthy well balanced diet with a lot of vegetables. Nutrition should be at first priority, as it stands in the foundation of happiness. Another great benefit of nutrition based healing is that it gives the mental benefit of knowing you set a goal of eating this and that, and making that goal!

Be well and keep smiling! just by reading this you are half way there.

A short history of terrible diets — Quartzy

“The way we approach nutrition and dieting changes every five years,” says Sydnee McElroy, a family doctor practicing in Huntington, West Virginia, and co-author, with her spouse Justin, of the forthcoming book Sawbones: The Horrifying, Hilarious Road to Modern Medicine.

Right now, low-carb diets, like paleo and keto, are one of the hottest trends. But two recent studies looked at the relationship between low-carb diets and lifespans. Even though low-carb diets have been shown to shave off pounds, it also now appears that adhering to these diets for long periods of time may be correlated to a higher-than-average risk of dying earlier from complications like heart disease. In 15 years, we might look back at the 2010s as that time we all freaked out about carbs for no reason.

Unforeseen—and sometimes dangerous—side effects have plagued dieters following the latest trends throughout history, the McElroys detail in Sawbones. Some interventions were just silly. In the 1900s, you could scrub yourself with “obesity soap” that would supposedly wash any excess fat away, without any exercise! You could also listen to records that would supposedly melt your fat off, or eat something called “bile beans,” which, according to NPR, promised to “disperse unwanted fat” and “purify and enrich the blood.” All of these were great ways to waste a couple of bucks, but probably did nothing for your actual waistline.

Others were less innocuous. In the Victorian era of the 1830s, it was popular for those looking to lose weight to ingest parasitic tapeworm eggs. Theoretically, the parasite would hatch in your gut, attach itself somewhere along your GI tract, and consume so many of your nutrients you’d lose weight. However, tapeworms don’t care about your weight loss goals and aren’t picky about where they latch onto your body. They can damage other internal organs or clog tubes, like the bile or pancreatic ducts. Plus, removing a tapeworm was a dangerous, life-threatening procedure.

Later, in the 1920s, the cigarette brand Lucky Strike started advertising a diet that was basically: smoke instead of eating Technically, there was something to this thinking. Nicotine in cigarettes is an appetite suppressant. But even if you did lose weight, you’d be dramatically increasing your risk of lung cancer.

And then there were all the diet fads that, when it comes down to it, are pretty much eating disorders, which can be fatal. Consider the weight-loss plan developed by the British poet Lord Byron in the 1800s: According to the McElroys, he would wear clothing all day so that he would constantly sweat, in addition to taking several laxatives daily as a way of purging himself of food. In the early 1900s, a doctor named Lulu Hunt Peters popularized the idea that too many calories led to weight gain. She herself managed to lose 70 pounds by restricting calories. Then, during World War II when food was rationed in the US, she wrote, “that for every pang of hunger we feel we can have a double joy, that of knowing we are saving worse pangs in…little children, and that of knowing that for every pang we feel we lose a pound,” according to Business Insider.

Calorie restriction was the concept behind the grapefruit diet fad of the 1930s, which suggested that half a grapefruit with every meal could help you lose weight—of course, you also had to limit your caloric intake to 800 calories a day (the US Department of Agriculture recommends most adults get at least 1,800 calories per day). It resurfaced again with the cabbage diet craze of the 1950s, which recommended 800 to 1,000 calories a day, and the “cookie” diet of the 1970s where you essentially limited yourself to 800 calories daily, which were supposed to come primarily from protein biscuits (so…not actual cookies). Perhaps the most dangerous iteration of calorie restriction to become popular was the Last Chance Diet, created by a doctor named Roger Linn in 1976. Those who decided to give the Last Chance a chance ate only 400 calories a day, all from of a meat(ish)mixture of various slaughterhouse byproducts like hides, hooves, and bones. According to the McElroys, at least 60 people died while on this regime, due to malnutrition.

Although it seems obvious today that these are all terrible ideas, fad diets still persist. In the past 20 years, we’ve seen the rise of diets (to name just a few) like Atkins, that promote minimizing carbs; South Beach, which promotes ditching “white” carbs, like sugar and potatoes; and raw foods diets, where you only eat uncooked fruits, vegetables, and grains.

The more scientists study these, though, the more they realize there’s a lot we don’t understand about the long-term effects of eating a certain way. These diets may work to lose weight, but the question of whether they can keep us healthy is still up in the air. Maybe cutting carbs is the way to go, or maybe we’ll look back and recognize that these diets were more marketing than science. Consider the “eat for your blood type” diet, which never had any science behind it to begin with.

Bogus beauty standards pressure people of all genders to look a certain way: thin. As long as that cultural coercion exists, so will dubious diets. “Fad diets may work for a little while, but they’re almost never sustainable and occasionally pretty dangerous,” the McElroy’s write.

Dropping The Carbs – The Pros and Cons of Ketogenic Dieting

We must all now be familiar with the Atkins Diet. Of all the 'trend' diets that move through our popular culture, none has caused as much interest or controversies. Put forward by the late Dr. Robert Atkins in the 70's, the diet that has caused a storm is continuing to acquire both dedicated followers and sever opponents both within and without the medical community.

The Atkins diet itself is only the most popular of an approach usually called low-carb diets because of the primary interest in restricting consumption of carbohydrates. Since the entire spectrum of our food is drawn from proteins, fats, carbohydrates or water, severe restriction of one group is seen by many as an arbitrary and possibly even dangerous step.

Most of the controversy surrounding low-carb approaches is not that they lie about weight-loss (studies continue to show marked weight-loss in many who use the diets) but the disturbing possibility that cutting the carbs out of your diet just is not healthy. After all, what good is a diet that slims you down only to clog up your arms and kill you? We've heard many arguments both for and against the use of low-carbohydrate diets, this article articles a radical question: Can going Low-Carb actually be healthy?


The first and most obvious carbohydrate group and one we rarely have much argument about reducing is sugar. Sugar is a catch all term for a number of simple carbohydrates including fructose (fruit sugar), Galactose (milk sugar), sucrose (table sugar) and glucose (simple sugars such as blood sugar). Sugar consumption has been on the increase for decades and, despite the numerous campaigns against saturated fats, is certainly the largest contributing factor to the increasing obesity epidemic.
Eating sugar causes a number of physiological effects in the body. The most striking of these is the mystery and marked increase in blood insulin. Insulin is the hormone in our body responsible for 'taxiing' the food broken down in out stomach to the various parts of our body that require these substances, although it has numerous uses. First, and most importantly, sugar, as glucose levels in out blood is extremely toxic. Left in our bloodstream without control elevated sugar levels would kill us quickly, so the powerful release of insulin helps keep our blood cleared of excess glucose. Unfortunately insulin is a double-edged sword. Excess sugar in our body can not be disposed of in an unlimited number of ways. With our increasing sedentary lifestyles refusing to burn off much of this sudden and quick release of carbohydrates as we consume, sugar is rapidly converted to the same saturated fats we are constantly warned about. (As you can see, limiting saturated fat in the diet does not prevent us from accumulating fat in our bodies).

Sugar has other unpleasant side effects. The constantly elevated insulin levels can eventually lead to decreased insulin sensitivity (Syndrome X) and another case of Type II diabetes. Sugar also has an effect on cortisol and our adrenal glands. It causes an excess of these hormones leading to symptoms of stress and fatigue. Sugar also competes with the glucose carriers in our blood, which work with vitamins like Vitamin C, causing disruption to our precious balanced immune system and causing premature aging of the skin.

Sugar can be thought of as nitro-fuel for the body. It releases a very quick but harsh burst of artificial energy. In active individuals requiring peak performance from athletic pursuits, simple carbohydrates can be a useful tool, especially in the area of ​​pre and post workout drinks. Much like a drag-racer using nitro fuel, this substance can be used to replace muscle glycogen and spare muscle waste due to overtraining effects. Unfortunately few of us use sugar in this careful and controlled manner and are trying to drive the finely balanced engines of our bodies on a fuel which causes too much stress and strain on a system that was never designed to handle the excess we provide.
So since low-carb diets almost completely eliminate sugar from our diets, we have already found one significant health benefit.


Most of our Western governments offer health guidelines which ask us to base our food intake almost universally around grain-type carbohydrates, what were once grouped as starches. We know these most commonly as rice, pasta, potatoes and exports. These types of food appear to have been staples of our western diets since time immemorial (they're not, but that's another story). We are often told that eating these foods will leave us full, satisfied and full of a slow releasing stream of energy that is healthy and safe. Unfortunately, at least for human beings, this does not always appear to be the case.

Not all grains are created equal for a start and this can be where grain advocates purposely or accidently mislead. For instance most rice, particularly white rice, will convert to sugar almost immediately in our system and we've already seen some of the devastating effects of excess sugar consumption. Grains, no matter what source they come from will cause elevated insulin levels. For the very healthy amongst us, who have extremely sensitive insulin (either through good genetics, regular exercise or a combination of both) may be able to carefully use small quantities of grains to fuel their bodies through the periods of high activity. However for the vast majority of people, the excess of grains will result in almost all the same problems as sugar consumption. Many low-carb exponents are suspicious of medical advice to eat grains, many citing government subsidies of mass agriculture. Eating grains is a very cheap and simple way of providing food, but cheap and simple is rarely the same as healthy and good.


The good news for carbohydrates is that they can claim the HEALTHIEST of foodstuffs among their number. Here is where a simple view of the Atkins diet and other strict no or low carb diets flounder. Not all carbs are created equal as we know and the carb group that is essentially essential to our survival?


Low carb diets have often been seen as lacking in vegetables as people carefully trim away all excess carbohydrates, effectively throwing the baby out with the dirty bathwater. On the subject of vegetables you will not find much dissension among medical experts of any standpoint. These wonderful foodstuffs not only contain a plethora of vitamins and minerals, but also are often chock-full of fiber, water and a host of exotic cancer-fighting substances unique to vegetables.
The important thing about vegetables is that they are nutrient dense and calorie sparse. In plain English, they contain a lot of good stuff in a very small package. You can eat quite enough vegetables to fill you up and still have ateen only a tiny percentage of the calories a normal diet would confer.

One of the arguments for regular grain consumption is the necessary vitamins and minerals that contain, not to mention the essential fiber for our digestive tract. But guess what? Vegetables make grains seem pretty redundant. A small hand of organic vegetables will contain more vitamins and minerals than essentially a day's worth of grains, all in an easier to digest package, with extra water and no danger of insulin overload.

Even on a low-carb diet you can stuff yourself silly with vegetables without fear. The primary advantage of a low-carb diet is insulin control and vegetables will not interfere with that. Remember organic vegetables have a much higher vitamin and mineral content, also the darker green or red a vegetable the higher the amount of beneficial Chlorophyll inside the plant. Try to eat your veggies raw and fresh and often. A regular supply of varied veggies is like nature's most perfect multivitamin pill.
So low-carb dieters are shedding the pounds by avoiding the insulin spiking grains and sugars. In the process they're moving over to eating other stuff though right? You stop eating bread and pasta and you've got to eat something! We see Atkins dieters especially loading up proteins and fats, burgers, sausages, bacon, full double cream, fried eggs and a host of other tasty but controversial foods. So, fine, we can accept that somehow these people still seem to shed weight much faster and more consistent than their carbohydrates munching friends but definitely, certainly, that can not be HEALTHY?

Too good to be true? Some Doctors certainly believe so. We've been warned about saturated fat and our rising cholesterol problem for a number of years. Suddenly a diet comes along that seems to throw all that conventional wisdom out of the window.

As it happens, the American Medical Association was forced to declare the Atkins diet 'heart-healthy' after a number of university studies that came up with the surprising findings that Atkins dieters were actually lowering their blood fat deposits and sparing the hearts much more than those on a regular higher carb diet. That being said, the heart is not the only thing we have to keep healthy, so is there a third option? A kind of best of all worlds diet? A low-carb plan that works for your health as well as your waistline?
You bet!

First we know the basis of that diet is our good friend, the organic vegetable. But moving on, it looks like our bodies were designed for a much greater range of essential nutrients than those found in vegetables alone. First up Fats. Yes, it may have finally begun to infiltrate the main press but its old news to many of us. Fat is essential! We need to eat fat. There's no getting around it, our bodies do not merely tolerate the stuff, they absolutely need it to function. When you remember that our brains are over sixty percent fat, our organs require it and our very nerves are built from it, you begin to see how important it is. However much like our friend the Carbohydrate, all fats are not created equal either. Our bodies need a small group of fats that we call 'Essential Fatty Acids'. Our body can not produce these from any other substances and needs a regular supply or it begins to see shortcomings in its internal workings. We can get by for a while on finished supplies but our health begins to suffer very much in the long run.

These healthy fats come in the form of the well-publicized fish and cod-liver oils, flax and various other nut oils and foods like avocado. (Although not essential organic coconut oil has a host of special benefits) Simply being ensuring that a large percentage of our daily fat intake comes from clean, healthy oils will go a long way to improving our health, from defending our brain against degenerative diseases to protecting our skin from the harmful rays of the sun. To be a healthy low carber you need to investigate healthy fats a little more and remember that high quality, preferably organic oils are a better choice than others. There are a host of books on this subject and a host of great products out there. Unfortunately due to the mass pollution of the seas, fish may no longer be the healthiest option, although carefully filtrated fish-oils (by Companies who are clued up on the science of keeping these oils in a health-giving state) are readily available and a must-buy for everyone.

Protein covers the widest range of foods left to us. Protein, which makes up our body's muscles, can be found from the flesh of other animals as well as from milks, beans and lentils. Much like fat, our body requires protein. How much is open to debate. Active individuals, particularly those who require larger muscles, will have a much higher protein need than a sedentary individual but sufficed to say, excess protein intake (although feared by many mainstream nutritionists) has none of the dangers that excess grain or sugar consumption does.

That said, we could always make healthier choices. Although the Atkins diet may allow us to eat burgers and bacon all day long, this may not be the ideal choice. When considering meat products we have to remember what state the animal it came from was in when it was slaughtered. Most animals in large factory farming business are over-fed, over medicated cripples and certainly this meat can not be entirely unhealthy. Foods like bacon also contain a large number of hazardous preservative chemicals that sap at our besieged immune systems. Once again, not all proteins are created equal. Choosing organic fresh meats from leaner animals is a wise choice when considering health. Chicken and Turkey, from good organic sources is a lean and easy to use protein source. Animals such as bison (buffalo) and Ostrich may sound like exotic food sources to many, but their meat is almost entirely free from chemicals and their natural diets of grass and other non-artificial feeds leaves them with a low-fat content of good, healthy fats. High quality protein is essential to your health and survival. Eating lower-quality meats may allow you to stay trim (since protein consumption appears to regulate our appetite much better than grains ever could) but investing in higher quality meats will mean you can claim the health benefits as well.


As many low-carb dieters have pointed out, most humans were never designed to live on a high carbohydrate content in their diets. As hunter-gatherers we mainly consulted on animals that roamed wild and on fresh vegetables and berries we could find in our local habitat. Although our societies may have advanced enough to let us devise sustained agriculture, our genes are still locked in a hundred thousand-year-old struggle for survival. Our bodies recognize the nutrients available from clean meats, healthy fats and fresh vegetables. They have substantial trouble coping with the sudden influx of excess energy and too quickly absorbed carbohydrates in the form of grains and sugars.

Restricting the intake of grains and sugars makes a fairly quick and positive change towards a healthier life. However, it may be that in our urge to shed the pounds with as little pain as possible, the lower carb diets we choose are tilted towards the proteins and fats we do not really need and attention to vegetables is ignored. With a few minor modifications we can find a lower-carbohydrate approach that not only helps us maintain a normalized body-weight and fat mass but also helps us be an all round healthy individual. There are a hundred other points towards improving health but all these changes make an admirable start.


EAT YOUR VEGGIES! (They're the good carbs and will not interfere with your low carb benefits)

CHOOSE LEAN MEATS & EGGS (Eggs are a great source of protein as is grass-fed organic meat)

CHOOSE BETTER FATS (Make sure you eat a regular supply of Omega 3 fats around your other daily intakes.) Sugar is in moderation is not the danger.

STAY AWAY FROM SUGARS AND GRAINS! (Low carbohydrate is less about maligning one particular food group and more about staying away from those sources which your body can not handle in large amounts. Athletes and healthy individuals may be able to use limited sugar and / or grains to improve performance but the same basic rules apply elsewhere)

DRINK LOTS OF WATER (We often answer over what groups of food are essential or not but one we can all agree on is water.

BE WARY OF SPECIAL LOW-CARB FOODS (There are a great number of healthy choices here, Athletes especially will enjoy easy-to-mix carb free protein drinks etc but as low-carb diets have hit certain food industries hard, expect lots of products that may be lower carb choices but are not healthy. Always remember the low-fat craze where manufacturers swapped saturated fat for lots of sugar …)

MIX YOUR FOOD CHOICES (Restricting grains and sugars is a great start but do not fall into the trap of just surviving on the same meat diet day in and day out.

ENJOY THE DIET! (Just because you stopped eating chips and bread with your meals does not mean you have to get bored! There is a limitless supply of sauces, seasonings, meats, eggs and vegetables that do not require high carb sugar and corn syrup additives to make great tasting meals. Get fitter and healthy and enjoy your food while you do! Enjoying bacon once in a while poses little threat.

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Are You Storing Your Dog’s Food the Right Way? If Not, It Could Put Your Pup in Danger. – This Dog’s Life

As dog parents, we know it’s so important to choose high-quality dog food with healthy ingredients to keep your dog in tip-top shape. But it’s equally important to understand that even the best food can go bad if stored inadequately.

First, always check the “best by” or “best before” date, and choose the bag or can with the date as far in the future as available. Examine the packaging; don’t buy bags that are torn or cans that are damaged.

At home, proper storage of your dog’s food is essential. It preserves the nutritional benefits and prevents the spread of bacteria like salmonella from contaminated food. Proper storage will keep the food fresh by preventing oxidation from occurring, which makes dog food rancid. Appropriate storage will also prevent your dog from getting into his food and eating himself into a food coma.

Also, use common sense: if the food smells funny, throw it away. If the food is expired beyond the “best before” date, throw it away. If your dog is suddenly reluctant to eat food he previously scarfed, throw it away.

Related: Here is the Real Cost of Owning a Dog

For all types of dog food, wash your dog’s bowl between feeding. Use hot, soapy water (or a dishwasher), rinse and dry thoroughly. Wash storage containers between refills (and wash your dog’s water bowl daily with hot, soapy water.)

Here are some other safety tips and rules for best storage practices.

Dry Dog Food

Buy only one bag at a time. This ensures you have the freshest food (unless you have a large pack of Newfoundlands that eat two or three cups twice a day. In that case, buy two bags). Pet MD and other sites council that dry food should be eaten within six weeks of opening the bag. Once the bag is opened, the “best by” date is no longer valid.

Keep the food in the original bag. Kibble comes in extra-thick, resealable bags made specifically to store dry dog food. Make sure the bag is sealed; if the bag does not have a resealable top, use a clip to seal it tightly. If you prefer using storage cans, find one that is large enough to store the food in its original bag. The original bag also has the information you’ll need in the event of a recall.

Store in a cool, dry place. Keep the food away from sunlight, which can increase the temperature and humidity inside the bag. Avoid storing in a garage, which can become very hot, or under the sink, which can be moist and humid. A kitchen cabinet or pantry is ideal, but run the AC in the summer.

Store dry food in a high location. This will keep it out of reach of pets and children.

Related: Do You Know About the 25% Rule for Dog Food?

Limit exposure to air. Air exposure will speed up the rate of food degradation in terms of nutrition and bacterial growth.

Don’t mix old food with new food. While you may be tempted to use up the whole bag, old food may contaminate new food with bacteria or germs.

Storage containers and bowls for kibble should be washed between refills. There are oils in kibble, which may become rancid over time. This will contaminate new food.

Rinse and dry food containers and bowls thoroughly. Moisture will cause mold and mildew to grow on the food.

Kibble has a shelf life in your dog’s bowl. Discard dry food left in a dog bowl after 24 hours.

Canned Dog Food

Don’t buy dented or damaged cans. Check that there is no swelling on top or on the sides.

Check the expiration date. Don’t buy cans that are close to the “best by” date. Sealed cans can usually last a year or two.

Don’t buy cans that look old. If a can is covered with dust, that usually not a good sign in terms or freshness or recent processing.

Don’t use cans with food that smells off. If your dog is reluctant to eat a brand he usually loves, throw it away.

Opened cans of dog food can be stored in the refrigerator for three to five days. Also, if possible, put the food in a sealable container, as cans can alter taste of the food.

If you don’t plan on using it in that time frame, freeze in portions and thaw out the night before — in the refrigerator. Don’t thaw out dog food (or any food) at room temperature.

You can leave an opened can of food at room temperature for a few hours. Some say up to four hours, but use common sense. If the food looks strange, discard it. It’s better to store open cans in the refrigerator. Use a plastic can cover to keep the can air-tight. You can also use plastic wrap tightened with a rubber band. Opened, refrigerated cans can be stored in the refrigerator safely for two to four days. It’s better to transfer the food from the can to an airtight container.

Always check the food before serving. Check for air bubbles and any other sign of bacterial growth.

Don’t scrape the inside of the can when spooning out food. Cans are lined with a product that may contain BPA, which is harmful to dogs (and humans).

Canned food has a shelf life in your dog’s bowl. Discard uneaten food left in the bowl after two to four hours. If the area is warm, discard uneaten food after 20 minutes.

Raw Dog Food

Store raw food in sturdy, plastic containers with lids or in zippered freezer bags. Use freezer-safe containers. Store in the freezer, and then defrost the night before in the refrigerator, as long as the temperature is consistently 40 degrees Fahrenheit or below.

Above 40 degrees is what the USDA calls the danger zone: “Bacteria grow most rapidly in the range of temperatures between 40 degrees and 140 degrees, doubling in number in as little as 20 minutes.”

If there’s a power outage, discard raw food. After two hours, the USDA states that “pathogenic bacteria (Campylobacter, E. coli, Listeria, Salmonella, etc.) will grow.”

Always wash your hands and surfaces that have come in contact with raw meat and poultry. Wash cutting boards, utensils, bowls, knives and any other surface in very hot, soapy water. If available, use a dishwasher. Clean kitchen counters immediately after use with hot, soapy water. On counters, you can also use a spray bottle to make a solution of one-part bleach to nine-parts water, or use safe disinfecting wipes. Whenever you touch raw food, wash your hands for 20 seconds in hot, soapy water (the time it takes you to sing Happy Birthday twice).

Raw dog food has a shelf life in your dog’s bowl. Never leave raw food out at room temperature. Refrigerate leftovers immediately. It’s best to only defrost one portion at a time.

Related: A Recent Dog Biscuit Recipe in ‘The Washington Post’ Includes a Potentially Deadly Ingredient

Homemade Cooked Dog Food

Put cooked dog food into airtight containers that hold three portions of food each. Choose BPA-free containers with airtight lids.

Store in the freezer, and thaw one container at a time overnight in the refrigerator. Do not thaw at room temperature. Thawed food can be refrigerated for three to four days.

Wash used containers. Use hot, soapy water or put in the dishwasher.

Homemade cooked food has a shelf life in your dog’s bowl. Discard uneaten food after two hours. If the temperature is 40 degrees or above, return food to the refrigerator as soon as your dog finishes eating. If your dog is a grazer, give smaller portions more frequently.

Related: The FDA Warns Dog Owners About Certain Food, Including Many ‘Grain-Free’ Diets