Boost your body’s regenerative potential with these healing foods and nutrients

Image: Boost your body’s regenerative potential with these healing foods and nutrients

(Natural News) Whether you’re in the pink of health or suffering from medical conditions, it’s best to read up on these foods and nutrients that can help regenerate body tissues.

When we’re healthy, the body’s default state is that of ceaseless regeneration. However, when we’re sick, regenerative processes are overcome by degenerative ones. During times like this, medicine can help the body regain balance through foods, herbs, and nutrients. But drug-based medicine often uses chemicals that do not have any regenerative potential. They might even disrupt the body’s ability to self-renew to suppress the symptoms that they are supposed to address. (Related: Will scientists soon be able to regrow organs and injured tissue in patients?)

Here are six bodily tissues and the natural ways that can help your body initiate the regeneration process:

  1. Beta cell regeneration — Medical experts are still looking into the “diabetes-reversing potential” of natural compounds. Despite the funding that goes into “stem cell therapies, islet cell transplants, and an array of synthetic drugs in the developmental pipeline,” the cure for type-one diabetes could be right in our backyards or kitchens. In theory, the restoration of beta cells can help diabetics eliminate the need for insulin replacement. These compounds have experimentally helped reconstruct beta-cells that produce insulin and are destroyed in patients with diabetes: arginine, avocado, berberine (found in bitter herbs like goldenseal and barberry), bitter melon, chard, corn silk, curcumin, Gymenna Sylvestre/miracle fruit (“the sugar destroyer”), Nigella Sativa/fennel flower (“black cumin”), stevia, sulforaphane (which can be found in broccoli sprouts), and vitamin D.
  2. Cardiac cell regeneration — Various studies have proven that cardiac tissue can also regenerate. Researchers have even discovered a class of heart-tissue regenerating compounds called neocardiogenic substances. These substances help form cardiac progenitor cells, which turn into healthy heart tissue. Neocardiogenic substances include N-acetyl-cysteine, Geum Japonicum/Asian herb bennet, red wine extract, resveratrol, and Siberian ginseng/eleuthero root.
  3. Cartilage/joint/spine regeneration — Both curcumin and resveratrol can help improve recovery from spinal cord injury. Meanwhile, baicalin, Boswellia serrata, and curcumin extract are some of the potentially regenerative substances that can help address degenerative joint disease (i.e. osteoarthritis).
  4. Hormone regeneration — Vitamin C is one substance that can help manage hormone levels. The vitamin can contribute electrons to revive the form and function of estradiol/estrogen; E2), progesterone, and testosterone. If combined with foods that can help support the function of glands (e.g. the ovaries), vitamin C can soon replace or at least be an alternative to hormone replacement therapy.
  5. Nerve regeneration — A study from 2010, which was published in the journal Rejuvenation Research, revealed that combining blueberry, carnosine, and green tea produces neuritogenic (or promoting neuronal regeneration) and stem-cell regenerative effects in an animal model of neurodegenerative disease. Other researched neuritogenic substances include apigenin (a compound in vegetables like celery), ashwagandha, coffee (which contains trigonelline), curcumin, ginseng, huperzine, lion’s mane, mushroom, natto, red sage, resveratrol, royal jelly, and theanine. Remyelinating compounds, another class of nerve-healing substances, can help stimulate the restoration of the protective sheath around myelin (the axon of the neurons), which is usually damaged because of neurological injury and/or dysfunction, such as autoimmune and vaccine-induced demyelination disorders. Even therapeutic actions, such as listening to music or falling in love, can help improve your health and well-being. This proves that regenerative medicine does not always require the intake of food or drugs and that it can also incorporate various therapeutic actions.
  6. Liver regeneration — A compound in licorice called glycyrrhizin can help stimulate the regeneration of liver mass and function in the animal model of hepatectomy. Other substances that can stimulate liver regeneration include carvacrol (a compound found in oregano), curcumin, Korean ginseng, rooibos, and vitamin E.

Further study into regenerative medicine, along with cultivating attitudes, lifestyles, and proper diets that can boost bodily regeneration, will help us to attain bodily freedom that could soon lead to “the liberation of the human soul and spirit.”

You can read more articles about Chinese herbs and other natural cures at

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You already know superfoods are full of nutrients – but do you know how to prepare those foods for maximum nutrient bioavailability?

Image: You already know superfoods are full of nutrients – but do you know how to prepare those foods for maximum nutrient bioavailability?

(Natural News)
A group of scientists from Zhejiang University in China has determined “the healthiest way to eat broccoli.”

The cruciferous vegetable is full of sulforaphane, a compound that can help maintain blood sugar levels. Studies even show that it might have anti-cancer properties. However, once broccoli is cooked for several minutes, the benefits of sulforaphane are destroyed.

To absorb the compound, broccoli must be “damaged” before they can be absorbed.

The study suggests chopping the vegetable into 2-millimeter (mm) pieces. The chopped broccoli must then “sit” for 90 minutes before it is gently stir-fried to boost their sulforaphane levels by 2.8 times.

While the reason for the boost remains unclear, the researchers believe that waiting before cooking chopped broccoli lets the sulforaphane “develop.” Waiting for 90 minutes before stir-frying the vegetable seems like a fair trade, especially since it isn’t as easy to absorb sulforaphane when it is taken as a supplement.

How the study was carried out

Researchers from the university bought several heads of broccoli from a local market. The produce was then chopped to activate the enzyme myrosinase, which plants use to protect themselves against herbivores. With the enzyme, sulforaphane becomes available for absorption.

The chopped broccoli was then divided into three piles. The first was left as it was, the second pile was immediately stir-fried for four minutes, and the remainder was cooked quickly over high heat after letting it sit for 90 minutes.

If you don’t want to wait that long, the researchers also suggest that waiting for only 30 minutes can also maximize sulforaphane absorption. However, this hasn’t been tested in the study. The researchers are also looking into how they can “make the most of the vegetable’s nutritional benefits without having to do so much preparation.”

In a separate study published in October 2017, it was determined that consuming broccoli daily can help prevent various health concerns from arthritis to heart disease. Scientists believe that this is possible since the vegetable helps keep the gut healthy. (Related: Broccoli: A Natural Way to Build Immunity.)

The researchers explained that cruciferous vegetables like cauliflower and kale contain a substance that promotes gut health and barrier function. They added that “maintaining a healthy intestinal lining could prevent leaky gut syndrome,” which leaves the body vulnerable to toxins and pathogens.

Professor Gary Perdew, the lead author from Penn State University, said, “There are a lot of reasons we want to explore helping with gastrointestinal health and one reason is if you have problems, like a leaky gut, and start to suffer inflammation, that may then lead to other conditions, like arthritis and heart disease.”

Other ways to cook superfoods to boost their nutrient content

Now that you know how to properly cook broccoli to boost its sulforaphane levels, follow these tips to boost the nutritional benefits of other superfoods:

  • Red, orange, yellow, and some green vegetables – Bell peppers, butternut squash, carrots, pumpkin, sweet potatoes, and tomatoes are full of carotenoids, powerful antioxidants vital for eye and immune health. Carotenoids “become more absorbable in our bodies when heated.” Cooking also releases lycopene, a cancer-fighting antioxidant, in tomatoes. Saute the vegetables over medium-high heat until tender, but note that cooking time will vary depending on the size. Cook them in an oil that won’t break down at high temperatures like algae, soybean, peanut, and sesame oils.
  • Leafy green vegetables – Includes kale, spinach, mustard greens, collard greens, and Swiss chard. These raw, leafy greens are full of oxalic acid, an organic compound that prevents the body from absorbing the healthy calcium and iron they provide. Cooking will help break down oxalic acid so the body can benefit from these nutrients. Steam leafy greens for 10 minutes over boiling water until they wilt.
  • Purple vegetables – Includes red cabbage, beets, eggplant, and red onions. Purple vegetables contain phytochemicals called anthocyanins which are anti-inflammatory and can help lower the risk of heart disease and cancer. Roast or stir-fry these vegetables.

You can read more articles about fresh food and tips on how to eat healthy at

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Bol Foods Announces That It Will Be 100% Plant-Based By The Summer

By Fattima Mahdi Truth Theory

Bol Foods, a London-based natural food company have announced that they will be 100% plant-based by this summer. “I had my cowspiracy epiphany and it was one of the amazing moments of my life. I learned some pretty scary stuff about the food choices we make,” said Bol foods chief, Paul Brown.

“Over the past few years we have become increasingly aware of the responsibility that we have to change the way we eat for both our health and the well-being of the planet and we want to make it easy for people to eat less meat and more plants.”

The company made a bold decision to drop meat and fish products in 2017 and it slashed their revenue by 50%. “From a personal perspective I had a huge moral dilemma, I knew it was the right thing to do but going out of business was absolutely not what I wanted to happen” Brown explains. Despite the huge setback, Bol continued to develop nutritional plant-based recipes and within a year their revenue tripled. They now sell a range of Super Soups, Salad Jars and Veg Pots that are packed full of fibre and designed to give you a protein boost. “The decision to drop meat and fish is the best decision we have ever made. We now have a business that is so much more grounded in ethical values and principles that we believe in,” said Brown. Their next mission? To ditch dairy products by the summer.

Get free copy of our 33 Page Illustrated eBook- Psychology Meets Spirituality- Secrets To A Supercharged Life You Control!

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U.S. Cattlemen want the word "meat" banned from plant-based foods

Could the once-powerful beef industry be feeling a wee bit threatened?

It should come as no surprise that the U.S. Cattlemen’s Association has a beef with vegans, but its most recent move suggests that it is feeling quite threatened. The Association has filed a 15-page petition with the United States Department of Agriculture (USDA), requesting that it define the word “meat” so that it cannot be used to label products that do not contain animal flesh.

The Association says that “consumers are being confused and misled when they’re sold burgers and other meat products that contain alternative protein.” Lia Biondo, the Association’s policy and outreach director, told CNBC:

“While at this time alternative protein sources are not a direct threat to the beef industry, we do see improper labeling of these products as misleading. Our goal is to head off the problem before it becomes a larger issue.”

Regardless of what Biondo claims is the reason, the petition does reek of defensiveness. It’s rather ridiculous to argue that the average shopper can’t tell the difference between a quinoa-potato starch burger and a ground beef one, even if they’re in the same freezer; at the very least, it’s a mistake one would make only once.

It is more likely that the once-powerful beef industry is feeling threatened by (a) the rapid growth of veganism (the BBC called 2017 the year that veganism went mainstream), (b) the 60 percent of U.S. consumers who say they’re reducing the amount of meat they eat, and (c) the fact that big meat and agricultural companies like Tyson and Cargill have invested majorly in plant-based and lab-grown startups.

It is estimated that the plant-based meat industry could bring in $5.2 billion in sales in the next two years, which means there’s going to be a whole lot more “fake meat” on store shelves, no matter what we’re calling it.

What do vegans think about labels?

Vegans have differing opinions on how plant-based products are labeled. Some wouldn’t mind if the cattlemen’s petition succeeded because they dislike the “carnist-themed food names.” On a Quora forum, a long-time vegan argued that we should “quit trying to copy non-vegan foods, especially meat, and instead, start thinking about food in a new way.” One commenter said that eating meatless meatballs, tofurkey, seitan, and vegetarian sausage is “really gross” and a better approach is to look to cultures (India, Ethiopia, Middle East) that have embraced plant-based foods for centuries without relying on heavy processing or meaty lookalikes.

Yet others argue that having meat-like names is helpful, especially to new vegans. Would you know what to do with “veggie balls” if you found them in the freezer section, or would a “vegan meatballs” label be more helpful? Meat can represent a main course, a filling staple in a meal, without needing to be flesh-based.

It appears doubtful that the Association’s petition will be successful. Jessica Almy, a lawyer with the Good Food Institute, told USA Today:

“I certainly think that with this petition, the cattlemen are asking the USDA to set itself up to lose in court. I think their proposal would violate the First Amendment if the USDA adopted it. The government only has the authority to regulate free speech, like telling plant-based and clean-meat companies how to label their products, if it’s necessary to ensure consumers aren’t misled.”

Plus, the word “meat” doesn’t have nearly as narrow a definition as the cattlemen would like to think. Merriam-Webster points out multiple meanings:

What do you think? What comes to mind when you think of the word “meat”?

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Ultra-processed foods linked to cancer

Groundbreaking study finds that a 10% increase in ultra-processed foods in the diet is linked to a 12% increase in cancer.

New research led by a group of scientists based at the Sorbonne in Paris reveals what many of us have likely assumed instinctively: Ultra-processed foods increase the risk of cancer.

The researchers used data collected from some 105,000 adults who are part of the French NutriNet-Santé cohort study – they analyzed the medical records and eating habits, and created a database of 3,300 different food items.

The Guardian reports:

They found that a 10% increase in the amount of ultra-processed foods in the diet was linked to a 12% increase in cancers of some kind. The researchers also looked to see whether there were increases in specific types of cancer and found a rise of 11% in breast cancer, although no significant upturn in colorectal or prostate cancer.

“If confirmed in other populations and settings, these results suggest that the rapidly increasing consumption of ultra-processed foods may drive an increasing burden of cancer in the next decades,” notes the study, which has been published in the BMJ.

The team used the classification of “ultra-processed food” as defined by Nova, a group of scientists in Brazil who have created the classification tool for nutrition and public health research, policy and action. The system is comprised of four groups: Unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed food and drink products. Nova describes the fourth group as:

Industrial formulations typically with five or more and usually many ingredients. Such ingredients often include those also used in processed foods, such as sugar, oils, fats, salt, anti-oxidants, stabilisers, and preservatives. Ingredients only found in ultra-processed products include substances not commonly used in culinary preparations, and additives whose purpose is to imitate sensory qualities of group 1 foods [unprocessed or minimally processed foods] or of culinary preparations of these foods, or to disguise undesirable sensory qualities of the final product. Group 1 foods are a small proportion of or are even absent from ultra-processed products.

Typical ultra-processed products include: carbonated drinks; sweet or savory packaged snacks; ice-cream, candies; mass-produced packaged breads and buns; margarines and spreads; cookies, pastries, cakes, and cake mixes; breakfast cereals, cereal and energy bars; energy drinks; milk drinks, sweetened yogurts and fruit drinks; cocoa drinks; meat and chicken extracts and instant sauces; infant formulas; “health” and slimming products such as powdered or fortified meal and dish substitutes; and many ready to heat products including pre-prepared pies and pasta and pizza dishes; poultry and fish nuggets and sticks, sausages, burgers, hot dogs, and other reconstituted meat products, and powdered and packaged instant soups, noodles and desserts.

“The results are very strong – very consistent and quite compelling,” Mathilde Touvier, lead author of the study says.

“But we have to be cautious,” she adds. “It is the first study. We should not be alarmist. These results need to be confirmed in other prospective studies.”

Interestingly, the mechanics of the cancer risk could not be ascertained, noting specifically that the lack of nutritional value did not seem to be the smoking gun.

“We did a statistical analysis to try to see if the whole association was only due to poor nutritional quality,” Touvier says. “But the results do not depend on that.”

“We need to understand the mechanism,” she adds. “Maybe in the future we will have an idea whether one or two molecules are the problem and not all the ultra-processed foods.”

The massive database they created – which includes all the additives in specific foods, by commercial names and brands – will prove to be a valuable tool for research in the years to come.

And honestly, it can’t come soon enough. As the study notes, “After undergoing multiple physical, biological, and/or chemical processes, these food products are conceived to be microbiologically safe, convenient, highly palatable, and affordable.” Meanwhile, surveys in Europe, the US, Canada, New Zealand, and Brazil suggest that ultra-processed food products contribute to between 25 percent and 50 percent of total daily energy intake.

With all of this in mind, perhaps the most prudent thing to do is to keep Nova’s advice in mind:

Opt for water, milk, and fruits instead of soft drinks, dairy drinks, and biscuits. Do not replace freshly prepared dishes (broths, soups, salads, sauces, rice and beans, pasta, steamed vegetables, pies) with products that do not require culinary preparation (packaged snacks and soups, instant noodles, pre-prepared frozen dishes, sandwiches, cold cuts and sausages, industrialised sauces, ready-mixes for cakes). Choose homemade desserts and avoid industrialised formulations.

Or to put it more simply, remember the Nova golden rule: Always prefer natural or minimally processed foods and freshly made dishes and meals to ultra-processed products.

Listen to a BMJ interview with the researchers about processed foods and the study in the podcast below.

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Spotlight on cancer-fighting foods: What to eat to beat different kinds of cancer

Image: Spotlight on cancer-fighting foods: What to eat to beat different kinds of cancer

(Natural News)
Dr. Michael Greger remarked in a Daily Mail article that the consumption of wholefood vegetarian diets can reduce the risks of various forms of cancer.

“Food is the single greatest way our bodies face exposure to the outside environment,” explained the author of the 2016 bestseller “How Not To Die”. He warned about the carcinogenic chemicals in dairy products, meat, and processed foods. Then he discussed studies from different organizations that suggest wholefood plant diets can protect against cancer.

The Iowa Women’s Health Study has researched the diets of more than 35,000 women for many years now. They determined that eating plenty of cruciferous vegetables seemed to lower the risk of non-Hodgkin’s lymphoma, the seventh most common type of cancer in the United States.

In a related study, the Mayo Clinic found that eating more servings of green, leafy vegetables every week reduced the risk of lymphoma by nearly half. Cruciferous vegetables happen to possess large amounts of antioxidants that are theorized to fight cancer. (Related: Moringa seeds found to prevent the spread of breast cancer cells to surrounding tissue.)

Lymphoma is not the only cancer that can be prevented with a vegetarian diet. According to a third study on diets and cancers, people who consume plant foods are more resistant to all forms of cancer, especially against blood cancers such as leukemia. It’s corroborated by the results of a related experiment by Dr. Dean Ornish. While studying the effect of plant-based diets on heart disease, Dr. Ornish investigated the effects of those same diets on prostate cancer patients. His findings suggest that vegetarian diets reduced the levels of prostate-specific antigen (PSA) associated with prostate cancer without requiring surgery, chemotherapy, or radiation treatment.

You don’t even need to eat that much in the way of veggies. According to the biggest study on diet and bladder cancer, adding two percent plant protein to the diet resulted in a 23 percent improvement.

So what vegetable superfoods are best to fend off particular cancers?

  • For colorectal cancers, it’s legumes and leafy vegetables. Beans, chickpeas, lentils, and split peas are brimming with anti-cancer compounds called phytates.
  • Spices are also attributed with anti-cancer properties. Turmeric, for example, is an important ingredient in Indian curries and Okinawan tea.
  • If you’re a pre-menopausal woman who’s worried about breast cancer, a daily serving of beans or lentils can cut the risk by two-thirds. Adding legumes or wholegrains like bulgur wheat and brown rice to your meals will raise your protection to more than 90 percent.
  • Mushrooms are rich in amino acids that supercharge the immune system. According to Australian researchers, they can protect against viral infections and breast cancer in women.
  • Citrus fruits have a phytonutrient called hesperidin. In addition to healing and shielding your DNA against carcinogens, citrus zest also lower the risk of skin and breast cancers.
  • The entire allium family share anti-cancer properties. Like turmeric, red onion has quercetin, a phytonutrient that reduces the growth of bower cancer polyps. Garlic exhibits similar suppressive properties.
  • Cruciferous vegetables can minimize the risk of colon cancer for weeks after consumption. Brussels sprouts, especially, is an anti-cancer superweapon. Broccoli, cabbage, cauliflower, and kale are almost as good.
  • Soya bean and flaxseed have phytoestrogens. Different from oestrogens, phytoestrogens do the work of two by reducing the risk of breast tumors and menopausal hot-flush.
  • Then there is the ever-popular antioxidant-rich apple. Eating one a day (peel and pulp and all) actually keeps various cancers away by reactivating an anti-tumor gene called maspin.

Dr. Greger also reminded readers to pair their intended anti-cancer diets with appropriate exercise. Read for more daily coverage of cancer solutions.

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14 Foods That Naturally Remove Toxins From Your Body

Eliminating or removing toxins from the body is an important thing to do to maintain your body to stay healthy. The body is often conceded toxins as a result of an unhealthy lifestyle or unhealthy food consumed. Moreover, it is not possible, toxins also often enters the body through bad habits such as alcohol consumption and smoking habits.

These toxic substances can damage the soft organs in the body if left unchecked like this. In addition, the toxin can weaken the immune system at risk. By removing the toxic will make the body become fresher and healthier as well as the immune system will be stronger.

Here are top 5 that you can do to remove toxins from the body naturally

1. Avoid Processed Food Consumption

Fruits, vegetables, lean meats along with whole grains that are not processed should be the food you consume. These foods help the body recover from the situation substances in the body that is carried by the junk food you consume. By avoiding processed foods is tantamount to cutting your excess fat, potassium and sugar content as well as materials such as fructose syrup. Food tdak through the process will cleanse your body and make you feel more awake and alert.

2. Green Tea Consumption

Green tea contains antioxidants that are so high that help speed up and facilitate the body’s metabolism. In addition, green tea is also able to effectively hydrate the body and can help prevent diseases such as flu. To that end, rather than soft drinks or consume unhealthy beverages, better switch than now to diligently consume green tea.

3. Sweating

Everyone probably already knows if the sport is healthy for the body, it’s just probably not many know if that intense exercise can issue the toxins from the body. With exercise, the body will sweat, sweat, here’s some of the harmful toxins in the body will be excreted through your skin. Therefore, from now on there is no more excuse for not exercising and sweat toxins from the body that can be removed.

4. Enough of Water Consumption

Water can flush unwanted toxins by the body. By saving a lot of water content in the body, you will speed up the process of excretion of toxins from the body. In addition, it is also able to provide other benefits, such as the skin better and slimmer waist.

5. Stop Smoking Habits and Alcohol Consumption

Stopping a habit that has been ingrained for a long time is not an easy matter. But to get a healthy body it will be an expensive fee to a better body without toxins is what you get. Smoking and alcohol consumption can worsen the performance of the heart and lungs contaminated hazardous substances from cigarettes. For that, you should immediately reduce and stop this bad habit, so that a healthy body is what you get.

14 foods that naturally Remove toxins from body

  1. Cucumber: on average around 95% water, this veggie helps flush out toxins and alkalize the body while delivering a powerful nutrient punch.
  2. Garlic: stimulates the liver to encourage production of detoxification enzymes.
  3. Broccoli: delivers a large dose of vitamins while neutralizing and eliminating toxins.
  4. Lentils: extremely fiber-rich (1 cup cooked has 62.5% of your RDA!), lentils aids in toxin elimination, lower cholesterol, and balance blood sugar.
  5. Turnip greens: loaded with antioxidants and sulfur-containing nutrients (Without sulfur, the body cannot properly detoxify substances such as pharmaceuticals, environmental toxins and heavy metals), turnip greens also contain phytonutrients called glucosinolates that help activate and regulate detoxification enzymes.
  6. Sunflower seeds: these little slivers of sunshine are not only high selenium and Vitamin E, but also assist liver’s detoxing capabilities and prevent cholesterol build up in the blood and arteries. Be sure to choose  organic as their high fat and oil allows them to easily soak up chemicals used in the production process.
  7. Walnuts: infuse the body with healthy omega-3 oils to assist detoxification.
  8. Turmeric: stimulates liver function. (Also a great addition to your diet for all-around health).
  9. Red pepper: when it comes to cleansing, vitamin C is one of the cream of the vitamin crop because it transforms toxins into digestible material. One red pepper contains about 3 times more vitamin C than an orange.
  10. Citrus fruits.
  11. Grapefruit: a class of its own, grapefruit lowers cholesterol, prevents kidney stones and aids the digestive system, which set it apart from the other citrus fruits.
  12. Watercress: keeps free radicals away from cells, energizes cleaning enzymes in the liver and is a natural diuretic.
  13. Mung beans: used by Ayurvedic doctors for thousands of years, this easily digestible bean absorbs toxic residue from the intestinal walls.
  14. Artichokes: chock-full of cynarin, which increases bile production and promotes healthy digestion.



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Major study reveals processed foods are driving up rates of cancer

processed foods cancer

  • Eating processed food significantly raises the risk of cancer, experts have said
  • The disease is claiming more lives because of the popularity of ready meals
  • Sugary cereals and fizzy drinks also dangerous, the wide-ranging study found
  • Families are told to heed the warning and read food labels more carefully

Eating processed food significantly raises the risk of cancer, experts warned last night.

They said the disease was claiming more lives because of the popularity of ready meals, sugary cereals and fizzy drinks.

The products put middle-aged women in particular danger from breast cancer, according to a study in the British Medical Journal.

‘Ultra-processed’ food – any product involving an industrial procedure – now makes up half of our diet.

Packed with chemical additives, the foods bear little resemblance to home-cooked meals. And the more of them an individual eats, the higher their risk of cancer of any type.

Experts believe this is because processed foods, which include packaged meat, pies, sweets and crisps, are higher in fat, salt and sugar.

They also have less of the vitamins and fibre that ward off disease.

The procedures used to make the food – and the chemicals and additives used to boost their flavours and shelf life – are also thought to raise the risk. The researchers said it was the first study to highlight a link between ultra-processed food and an increased overall cancer risk.

Campaigners last night said families should heed the warning and read food labels more carefully to check for levels of fat, salt and sugar.

The research was based on food diaries completed by 105,000 adults. It ranked the participants by how much ultra-processed food they consumed over two 24-hour periods. For those in the top quarter of the sample, 32 per cent of their diet came from ultra-processed food.

They were 23 per cent more likely to develop cancer of any type over the next five years than those in the bottom quarter, whose diet was only 8 per cent ultra-processed food.

Women in the top quarter were 38 per cent more likely to develop postmenopausal breast cancer. The chance of younger women getting premenopausal breast cancer increased 27 per cent, and bowel cancer risk went up 23 per cent. There was no impact on prostate cancer.

pepsi coca cola fizzy drinks


Led by experts at the Sorbonne University in Paris, the researchers said Britons were probably even more at risk because they would consume more ultra-processed food than the French adults in the study.

A study of 19 European countries published earlier this month found 50.7 per cent of food sold in the UK is ultra-processed, compared with 46.2 per cent in Germany, 45.9 per cent in Ireland and 14.2 per cent in France. The team assessed 3,300 different food products as part of the study and classed each by the level of processing they had been subjected to.

Sugary products were the most common form of ultra-processed food, making up 26 per cent of foods in this category. Drinks made up 20 per cent and breakfast cereal 16 per cent. The researchers wrote: ‘To our knowledge, this study is the first to investigate and highlight an increase in the risk of overall – and specifically breast – cancer associated with ultra-processed food intake.

‘If confirmed in other populations and settings, these results suggest that the rapidly increasing consumption of ultra-processed foods may drive an increasing burden of cancer in the next decades.’

They found no cancer link to less processed foods – such as canned vegetables, cheeses and freshly made unpackaged bread. And people who mainly ate fresh and unprocessed foods – such as fruit, vegetables, pulses, meat and fish – had a lower cancer risk. Study leader Dr Mathilde Tourier said the poor nutritional value of ultra-processed food was probably the most important factor in cancer risk.

But she added: ‘They all have food additives, they all have compounds formed during the processing and heating of the products, and they have compounds that could come from the packaging itself.

‘Most of the compounds are probably safe, but some of these substances are of concern regarding cancer risk.’

potato chips crisps


Tam Fry of the National Obesity Forum said last night: ‘There is no smoke without fire – we should heed the scientists’ fears and read food labels more carefully. Huge quantities of everyday processed food have excessive levels of sugar, fat and salt stuffed in them and it’s all listed on the packaging.

‘Don’t risk cancer by eating anything with, respectively, much more than 15g sugar, 5g saturated fat and 1.5g salt per 100g. That’s not rocket science.’

Carolyn Rogers of the Breast Cancer Care charity added: ‘Now we need to connect the dots and find out if any specific elements in these foods may increase the risk of developing cancer.

‘We know maintaining a healthy weight, through a balanced diet and exercise, is one of the best things you can do for your health. However, lifestyle is one part of a bigger, more complex picture.’

A spokesman for the Food and Drink Federation said: ‘Processed food should not be demonised – by working closely with our partners throughout the food supply chain, we can use processing positively to ensure all sectors of society have access to safe, affordable food.

‘We believe a whole diet and lifestyle approach, which includes consideration of net calorie intake, and not just the role of individual nutrients or ingredients, is the correct way to tackle such issues.’

Dr Alison Tedstone, chief nutritionist at Public Health England, said: ‘A diet high in processed foods is often high in calories, salt, saturated fat and sugar and low in fibre – this increases the risk of some cancers, as does being overweight or obese.

‘Our reduction programmes are making healthier choices easier by reducing the calories, salt and sugar in these types of foods. We’re also helping people to choose healthier options through our Change4Life and OneYou campaigns.’

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10 Everyday ailments: What causes them, which foods help and which foods to avoid

Image: 10 Everyday ailments: What causes them, which foods help and which foods to avoid

(Natural News)
Many ailments are caused by a nutritional imbalance. Eat too much of the bad stuff and it accumulates in your body, manifesting into a unhealthy condition. Sarah Brewer, a nutritionist, shares her knowledge on a few of the more common ones that plague our society today, which foods can help relieve their symptoms, and which foods to avoid.

  1. Acne – Acne is not directly caused by poor diet, but following one can worsen its symptoms. In order to improve acne, eat foods that contain anti-inflammatory and antioxidant properties, such as oily fish and dark chocolate. Meanwhile, limit eating sugar and carbohydrate-rich foods as they stimulate the release of insulin that cause skin cell generation to increase. Replace cow’s milk with goat’s milk; the former contains more sugar, growth factors, and hormones. Avoid processed foods and vegetable oils and limit red meat consumption.
  2. Eczema – Eczema is a disease that is linked with dietary allergens. Consume at least five portions of fruit and vegetables a day; dairy, nuts, seeds, and green, leafy vegetables for a good calcium intake; and supplements such as omega-3 fish oils, probiotics, and antioxidants to improve immunity and lessen flare-ups. On the other hand, avoid food additives, and be aware of dietary allergens linked with eczema such as milk, eggs, wheat, corn, soy, peanuts, tree nuts, chocolate, finfish/shellfish, tomatoes, citrus fruits, and berries.
  3. Bad breath – Bad breath can be caused by dissolved tooth enamel, lack of saliva, and infected gums. Avoid acidic foods and drinks to prevent enamel dissolving and protein-rich diets that cause mouth odor. Drink water regularly. Eat foods rich in calcium to prevent acid erosion, and peppermints or parsley to mask odors.
  4. Psoriasis – Psoriasis speeds up the life cycle of skin cells. Eat more oily fish and turmeric, while avoid processed foods, sunflower, safflower, and corn oils, red meat, dairy, eggs, gluten, alcohol, coffee, and refined sugar.
  5. Painful periods – Painful periods can be overcome by reducing red meat, dairy, and saturated fats intake. Avoid caffeine, sugar, fried, and processed foods. Eat more omega-3 and take magnesium-rich foods like beans, nuts, and whole grains, and eating ginger.
  6. Cold and flu – Cold and flu can be relieved by eating at least five portions of fruit and vegetables a day, increasing omega-3 and selenium intake, eating apple and elderberries, cooking with onions and garlic, ensuring enough vitamin D and zinc intake, and taking probiotics.
  7. Candida – Candida, a yeast that affects the stomach and vagina, can be treated by eating anti-fungal foods and iron-rich foods with a vitamin C source. Meanwhile, it can be prevented by avoiding products that contain brewer’s or baker’s yeast and those that stimulate yeast growth.
  8. Chronic fatigue syndrome (CFS) – Foods that can help CFS include organic foods and foods rich in B vitamins. Excessive caffeine should be avoided.
  9. Rosacea – Fruits, vegetables, salads, honey, maple syrup, and lots of water can help rosacea sufferers. Avoid spicy foods, coffee, tea, sodas, and foods with additives.
  10. Insomnia – This can be helped by eating tryptophan-rich foods and supplements such as magnesium, chamomile, and lavender, and avoid caffeine, nicotine, excessive alcohol.

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8 Foods that Boost Productivity

Foods that boost productivity - Dr. AxeFoods that boost productivity - Dr. Axe

by Rachael Link, MS, RD

It’s well-known that what you eat can have a big influence on several aspects of your health, from your waistline to your energy levels and beyond. But did you know that there are certain brain foods that boost productivity, enhance memory and help keep you focused?

It’s true that the benefits of a healthy diet extend way beyond the scale; the World Health Organization even estimates that providing proper nutrition and treating micronutrient deficiencies can raise productivity levels by a whopping 20 percent! (1)

So next time you hit that afternoon slump when it feels nearly impossible to get anything done, it may be time to switch up your diet. Simply incorporating a few foods that boost productivity into a well-balanced and healthy diet may be the key to staying focused and energized to overcome that midday lull and get things done.

8 Foods that Boost Productivity & Why

1. Beets

It’s no wonder that these vibrant veggies are considered a great food for brain productivity. Beets are jam-packed with productivity-boosting benefits, thanks to their concentrated content of nitrates, which are naturally-occurring compounds that act as vasodilators to increase blood flow. (2)

In fact, a study published in Nitric Oxide actually found that a high-nitrate diet rich in beetroot juice was able to increase blood flow to certain regions of the brain that are responsible for attention and self-regulation. (3)

2. Salmon

Salmon provides a megadose of omega-3 fatty acids, making it a top food for mental energy and focus. These healthy fats are associated with a pretty extensive list of health benefits, ranging from decreased inflammation to better heart health. (4, 5)

Emerging research has also found that upping your intake of omega-3 fatty acids from foods like salmon could help enhance memory and improve brain performance. (6, 7)

3. Broccoli

There are plenty of reasons to eat your broccoli, from its impressive fiber content to its wealth of important vitamins and minerals. But did you know that broccoli can also help keep you sharp and boost your brain power?

Broccoli is rich in choline, an essential nutrient with powerful benefits when it comes to cognition. Research suggests that choline is involved in cognitive performance, brain development and even memory function. (8, 9)

4. Green Tea

A cup of green tea in the morning may be just what you need to get your day off on the right foot and amp up your productivity. According to a recent 2017 review, green tea can have some pretty powerful effects on the brain. It’s been associated with reduced anxiety, better memory and increased attention. (10)

Not only that, but some promising animal studies have even found that green tea extract could help protect against chronic fatigue to help you power through your day. (11)


Guide to productivity foodsGuide to productivity foods


5. Eggs

Enjoying a scrambled egg or veggie-filled omelette for breakfast is a great way to promote productivity all day long. Not only are eggs loaded with choline, an essential nutrient that can crank up cognition, but they’re also a good source of protein.

A study in the American Journal of Clinical Nutrition demonstrated that a high-protein breakfast led to greater reductions in ghrelin, the hormone responsible for stimulating hunger, compared to a high-carb breakfast. (12) This means that you’ll stay fuller for longer, allowing you to focus on the task at hand rather than your grumbling stomach.

6. Dark Chocolate

Great news for chocolate lovers: this delicious sweet treat makes the list of top foods that boost productivity, giving you all the more reason to indulge. One of the reasons dark chocolate is so great for productivity is because it contains caffeine, which can help kick up energy levels, concentration and alertness. (13)

It’s also a good source of magnesium, an important mineral that has been shown to enhance learning and memory in animal studies. (14) Feel free to enjoy the occasional square or two as one of the best snacks for productivity, but be sure to keep it in moderation.

7. Almonds

This healthy nut packs in a powerful punch when it comes to nutrition. In fact, just a one-ounce serving can knock out 37 percent of your vitamin E needs, a nutrient essential for protecting the brain against aging. (15, 16)

An animal study out of Pakistan also found that eating almonds regularly can increase levels of acetylcholine, a type of neurotransmitter that improves learning and memory. (17) Plus, a 2014 study from the Brigham and Women’s Hospital showed that higher nut consumption was associated with better attention and cognitive function in older women. (18)

8. Sweet Potatoes

Full of complex carbohydrates, sweet potatoes are digested slowly to promote satiety, stabilize blood sugar and provide you with a steady stream of energy to help increase productivity.

Sweet potatoes are also an incredibly nutrient-dense food and are an especially good source of vitamin A and vitamin C, both of which have been shown to play a role in brain function. (19, 20)


When it comes to healthy eating and work productivity, these powerful foods should be added to a well-balanced and nutritious diet. Munching on a few stalks of broccoli won’t make much of a difference if the rest of your diet is filled with ultra-processed foods and junk. Instead, make sure you’re adding these foods into a diet rich in protein, fiber and healthy fats.

Additionally, keep in mind that diet is just one piece of the puzzle when it comes to productivity. While there are definitely plenty of foods that boost productivity and help bump up brain power, there are several other factors that should be considered as well.

Be sure to stick to a consistent sleep schedule, incorporate regular physical activity into your routine and set yourself up for success by staying organized. Other ways that you can increase productivity include setting goals, making to-do lists, taking short breaks as needed and limiting distractions like cell phones.

Coupled with a few servings of foods that boost productivity, adding these healthy habits into your day can make a major impact in your productivity at work, home or school.

Final Thoughts

  • Your diet can have a big impact on many aspects of productivity, including your energy levels, concentration, memory and alertness.
  • There are a wide variety of foods that boost productivity that can enhance brain power, increase attention and help you stay energized and focused throughout your day.
  • For best results, pair your favorite brain food for work with a well-rounded and balanced diet along with a few healthy habits to maximize productivity.

Read Next: What Foods Should You Eat Before a Workout?

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