Eat the ONLY Brownie that actually BURNS FAT

brownies-recipe

Brownie Recipe

Brownies are one of my all-time favourite desserts.  I just can’t resist how they taste on my tongue, they’re so moist, chocolate-y and oh so decadent.

Alas, unfortunately, the brownies I find in stores and coffee shops I go to are loaded with white sugar, white flour, table salt and trans fats – many of us know, all of these ingredients are bad for our heath AND our waistlines!

Just over a year ago, I made a choice to educate myself about the food I eat.  As a result of my research into the effect of the above ingredients on my health, I have sworn off brownies.

Yesterday, I was surfing the web and found this great new brownie recipe, this recipe promises to give me the perfect brownie I love so much, a moist, chocolate deliciousness I am used to without any of the harmful ingredients found in typical brownies.

And it’s based on a main ingredient that totally SURPRISED me.

RECIPE: Brownies that actually BURN fat

What is even better, the recipe also includes the cost to make these brownies and you’ll be shocked at how much it is, even when you use the most expensive organic ingredients! With this information and after tasting them, you will never need to buy another brownie from stores or coffee shops again. I know, I definitely will not be!

The recipe has step by step directions which are super easy to follow, carry out and it uses ingredients you can find at your local store, so go ahead and get it here:

Healthy Brownies that are Easy on the Budget

Now, you can indulge your sweet tooth, eat yummy treats, all whilst going easy on your budget! Better still, feel great that you’re eating something good for you and your health.

Most importantly, ENJOY your Brownies!

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Resistant Starch 101 – Everything You Need to Know

Important topic, worth a read…

asian-woman-eating-sushi

Resistant starch is starch that isn’t digested.

It other words, it is resistant to digestion in the upper part of the digestive tract.

Resistant starch makes its way unchanged all the way to the colon where it feeds the friendly bacteria in the gut.

In that way, it functions kind of like soluble, fermentable fiber… although it appears to be even more beneficial than fiber.

Many studies in humans show that resistant starch can have powerful health benefits.

This includes dramatically improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion.

Resistant starch is a very popular topic these days. In the past few months, hundreds of people have experimented with it and seen major improvements by adding it to their diet.

There Are 4 Different Types of Resistant Starch

Not all resistant starches are the same. There are 4 different types.

  • Type 1 is found in grains, seeds and legumes and resists digestion because it is bound within the fibrous cell walls.
  • Type 2 is found in some starchy foods, including raw potatoes and green (unripe) bananas.
  • Type 3 is formed when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via a process called retrogradation.
  • Type 4 is man-made and formed via a chemical process.

The classification is not that simple, though, as several different types of resistant starch can co-exist in the same food.

Depending on how foods are prepared, the amount of resistant starch changes. For example, allowing a banana to ripen (turn yellow) will degrade the resistant starches and turn them into regular starches.

To learn more or read the full article click here.

10 Myths Within The Low-Carb Community

Interesting article, worth a read….

Extract from the article

angry-man-holding-a-knife-and-meat

Low-carb diets are awesome.

The research is clear that they can reverse many common, serious diseases.

This includes obesity, type 2 diabetes, metabolic syndrome and a few others.

Collectively, these are the biggest health problems in the world.

That being said, I’ve noticed a problem that has been growing steadily over the past few years in the low-carb community.

A lot of dogma seems to be getting accepted and many myths that are NOT supported by science have gained foothold.

This is a consequence of a phenomenon called group thinking, which is common in nutrition circles and can lead to a distorted view of the science.

This is a big problem, because dogmatic and extremist views will not help the low-carb diet gain acceptance.

They will simply scare intelligent people away and put them in a defensive mode instead of making them willing to observe the arguments objectively.

Plus… dogmatic, unscientific views are what got us into this terrible public health mess in the first place. Let’s not make that same mistake again.

To learn more or read the full article click here.

A Simple Way to Fix The Hormones That Make You Fat

Interesting article, worth a read…..

Dr. Robert Lustig 2009 YouTube lecture called Sugar: The Bitter Truth.

An extract from the article….

“Insulin shunts sugar to fat. Insulin makes fat. More insulin, more fat. Period.”

If you’ve been involved in nutrition for the past few years, then you’ve probably heard of Dr. Robert Lustig.

He is a pediatric endocrinologist and an expert on childhood obesity. He became well known in 2009 for his viral YouTube lecture called Sugar: The Bitter Truth.

In the video above, he is interviewed by Dr. Andreas Eenfeldt, about what he believes to be the true cause of obesity and other diseases of civilization.

There Are “Biochemical Forces” That Make us Eat More and Exercise Less

Some people believe that obesity is caused by eating too much and exercising too little.

In other words, the behavior is driving the weight gain and it is the individual’s fault that this happened.

However, Lustig does not believe this to be the case, at least not in the majority of people.

He believes that the behavior, increased food intake and decreased exercise, is secondary to changes in the function of hormones.

It turns out that there are well defined biological mechanisms that can explain how the foods we eat disrupt the function our our hormones, which makes us eat more and gain weight.

In other words, we’re not getting fat because we’re eating more, we’re eating more because we’re getting fat.

To learn more or read the full article click here.

Top 10 Inflammatory Foods You Should Avoid

 

Definitely something to consider…

According to statistics from the World Health Organization, about 12.9 million people worldwide died from some form of cardiovascular disease in 2004. Each year, the World Cancer Research Fund estimates that some eight million people died from cancer. Heart disease and cancer, the deadly manifestation of chronic inflammation, are expected to remain as the leading causes of death in developed countries for many years to come.

But study after study shows that the risk of heart disease and cancer are modifiable by our lifestyle choices which include the food we choose to eat each day. With every bite we take, we’re either balancing the pro- and anti-inflammatory compounds in the body, or tipping the scale to one end.

Warning

To shift the balance to your favor, other than incorporating more natural anti-inflammatory foods in your diet, it is also equally important to avoid or cut down on foods which are known to promote inflammation. Here, we look at the top ten foods which set the stage for inflammatory diseases:

1. Sugars

2. Common Cooking Oils

3. Trans Fats

How Coconut Oil Can Help You Lose Weight

Below is an extract from an article I found about coconut oil and whether it can help you lose weight.

woman-holding-an-open-coconut

Coconut oil is the world’s most weight loss friendly fat.

It contains a unique combination of fatty acids with powerful effects on metabolism.

Several studies show that just by adding coconut oil to your diet, you can lose fat, especially the “dangerous” fat in the abdominal cavity.

Let me explain how that works…

Coconut Oil is High in Medium Chain Triglycerides, Fatty Acids That Boost Metabolism

Coconut oil is vastly different from most other fats in the diet.

Whereas most foods contain predominantly long-chain fatty acids, coconut oil consists almost entirely of Medium Chain Fatty Acids.

The thing with these medium chain fatty acids, is that they are metabolized differently than the longer chain fats.

They are sent straight to the liver from the digestive tract, where they are either used for energy right away or turned into ketone bodies.

To lean more or read the full article click here

Winter Got You Feeling Dry and Itchy? Virtually All the Rescue Remedies Can Be Found in Your Kitchen

Reduced humidity combined with colder temperatures tends to wreak havoc on your skin. Many suffer with dry, scaly, itchy skin during winter months even if they don’t have a diagnosable skin problem like eczema.

This is commonly referred to as “winter itch,” caused when your skin is depleted of moisture. Fortunately, there are simple and inexpensive remedies for this problem.

While conventional advice typically includes using petrolatum-based moisturizers, I recommend avoiding creams with petrolatum or mineral oils due to their carcinogenic potential. Mineral oil is also comedogenic, meaning it blocks your pores and your skin’s natural respiration process, which can lead to blackheads and pimples.

It’s important to remember that your skin is the largest organ of your body, and nearly everything you put on it is readily absorbed. Therefore, avoiding slathering anything on your skin that you wouldn’t consider eating is rather sage advice.

coconut-skin

To learn more or read the full article by Dr Mercola click here

Now you can EAT to lose weight! Scientists invent edible gel that gives you a feeling of being full and stops you snacking

Now you can EAT to lose weight!

  • Solid gel swells in the stomach and produces a feeling of fullness
  • University of Birmingham researchers hope the gel can be incorporated into everyday foods

It will come as welcome news to those who have overindulged over the Christmas period.

Scientists have invented an edible gel that swells in the stomach and produces a feeling of fullness.

The substance is believed to be difficult to digest – leaving the person feeling less hungry and so reducing their desire to snack or overeat.

scales - EAT to lose weight

To learn more or read the full article click here

20 Applied Uses for Coke …Proofs that it Has No Place in the Human Body

20 Applied Uses for Coke

Coca Cola is the most recognized trademark in the world, and  it is the world’s second-most famous word after “Hi.” However, the drink itself is a real poison to the human metabolism. The level of acidity of coke is almost the same  as the acidity level of battery acid. In addition to that Coke can clean dirty surfaces almost the same to and often much more better than the most used toxic household cleaners.

Clean water is more expensive than a bottle of Coca Cola in many countries. Coke has done a lot of efforts in advertising to get people consumer blindly this beverage that is very destructive for our body.

Those who  consume sodas such as Coca Cola have a 48% increase in heart attack and stroke risk, compared to people who do not drink the sodas at all or did not drink them every day. A study published in the journal Respirology reveals that soft drink consumption is also associated with lung and breathing disorders including asthma and chronic obstructive pulmonary disease (COPD).

The carbonation in Coke causes calcium loss in the bones through a 3-stage process:

  1. The carbonation irritates the stomach.
  2. The stomach “cures” the irritation the only way it knows how. It adds the only antacid at its disposal: calcium. It gets this from the blood.
  3. The blood, now low on calcium, replenishes its supply from the bones. If it did not do this, muscular and brain function would be severely impaired.

 Coke-Proof

10 American Foods that are Banned in Other Countries

Americans are opening their eyes to the sad truth that much of the food sold in the US is far inferior to the same foods sold in other countries. In fact, many of the foods you eat are NOT ALLOWED in other countries.

Here, I’ll review 10 American foods that are banned elsewhere.

Seeing how the overall health of Americans is so much lower than other industrialized countries, you can’t help but wonder whether toxic foods such as these might play a role in our skyrocketing disease rates.

#1: Milk and Dairy Products Laced with rBGH

Recombinant bovine growth hormone (rBGH) is the largest selling dairy animal drug in America. RBGH is a synthetic version of natural bovine somatotropin (BST), a hormone produced in cows’ pituitary glands. Monsanto developed the recombinant version from genetically engineered E. coli bacteria and markets it under the brand name “Posilac. ”It’s injected into cows to increase milk production, but it is banned in at least 30 other nations because of its dangers to human health, which include an increased risk for colorectal, prostate, and breast cancer by promoting conversion of normal tissue cells into cancerous ones. Non-organic dairy farms frequently have rBGH-injected cows that suffer at least 16 different adverse health conditions, including very high rates of mastitis that contaminate milk with pus and antibiotics.

The Shocking Truth About Vegetable Oil

The Shocking Truth About Vegetable Oil

Vegetable oil is one of those foodstuffs that people take for granted: We’ve been told that it is healthy – and most people don’t look any further into it. However, when you start to investigate what it is, how it is made and whether it is actually beneficial, a whole new picture begins to emerge.

Most people do not realize that vegetable oil is a relatively recent invention. Unlike olive oil or coconut oil, which can be extracted by simple cold pressing, vegetable oil may require very considerable processing – often using high temperatures and chemical processes. One of the principal objectives of food product manufacturers is to create the most “shelf stable” and most visually appealing possible product.

When you really understand the staggering extent to which vegetable oils such as canola are processed, it occurs to you that this has more in common with chemistry than it does with food. And it was a surprise to me to learn that the average consumption of vegetable oils is 70 lbs per person, per year.

Vegetable Oil

To learn more or to read the full article click here

Scientists Finally Show How Your Thoughts Can Cause Specific Molecular Changes To Your Genes

Your Thoughts Can Cause Specific Molecular Changes To Your Genes

With evidence growing that training the mind or inducing certain modes of consciousness can have positive health effects, researchers have sought to understand how these practices physically affect the body. A new study by researchers in Wisconsin, Spain, and France reports the first evidence of specific molecular changes in the body following a period of intensive mindfulness practice.

The study investigated the effects of a day of intensive mindfulness practice in a group of experienced meditators, compared to a group of untrained control subjects who engaged in quiet non-meditative activities. After eight hours of mindfulness practice, the meditators showed a range of genetic and molecular differences, including altered levels of gene-regulating machinery and reduced levels of pro-inflammatory genes, which in turn correlated with faster physical recovery from a stressful situation.

Molecular Changes To Your Genes

Consuming peanuts during pregnancy may lower offspring’s risk of peanut allergies

Consuming peanuts during pregnancy may lower offspring’s risk of peanut allergies

Any type of nuts, children and allergies are hot topic at the moment. New research indicates expecting mother’s peanut consumption can be helpful.

Here is an extract of the article….The 2013 JAMA Pediatrics study paints a very different picture. The cohort study (n = 10,907) demonstrated that a child has a significantly lower risk of developing peanut/tree nut allergies if the non-allergic mother consumes peanuts/tree nuts more often (five times a month compared to less than one time a month) during the pregnancy. This group of women was also more likely to introduce peanuts/tree nuts at a much younger age then allergic mothers. While there are potential limitations in this survey-cohort study (due to the exclusion of paternal allergies, other diet considerations and offspring introduction of peanuts/tree nuts at different ages), the authors indicated that these limitations were statistically controlled for. A 2009 study published in the Journal of Allergy and Clinical Immunology supports this idea by indicating that it might not be a mother’s consumption of peanuts during pregnancy that correlates to a child’s allergic state but, instead, environmental exposure.

Peanuts

To learn more and view the full article go here