Why You Should Eat Fish

People have been eating fish since the dawn of man. It’s been a staple for humankind in every area where fish can swim and has without a doubt been one of the foods that have kept humans alive, but in many more ways than offering mere sustenance. It’s a lean protein, with vitamins, minerals, fatty acids and numerous compounds that can stave off high blood pressure, macular degeneration, depression, osteoporosis and diabetes.

Another new study in the journal Circulation reveals that people who eat two or more servings of oily fish per week had a “significantly lower risk of heart attack and stroke,” even in individuals who don’t make “eating healthy” a priority. The study authors wrote:

“We conclude that one to two seafood meals per week be included to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods.”

One of the most glowing reviews of fish as a healthy food was in light, again, of the high levels of omega-3s, with a notation that they’re one reason the Mediterranean diet has been all the rage over recent years. Omega-3s enter your cell membranes, which is important for cell signaling and essential for an optimally functioning heart. Forbes noted a number of other perks:

“Research has focused largely on the anti-inflammatory influence of omega-3s, which counters the hardening and narrowing of arteries that characterizes heart disease. Diets higher in omega-3s are also linked to lower triglyceride levels and fewer fatty deposits that clog arteries …

But don’t think a Friday night plate of fried catfish and slaw will fill the need. Eating fried seafood doesn’t provide the same benefits, and likely contributes to the very problem eating non-fried fish helps improve. The results of one study suggested that people who ate fried fish at least once a week were nearly 50 percent more likely to develop heart failure than those who rarely ate fried seafood.”

So should you eat fish? Again, pregnant moms and young children — and really, everyone — should steer clear of high-mercury seafood, but if you choose the healthiest options, the benefits are worth the risk for most people.

As a general rule, your best choices are small, cold-water, fatty fish, which are an ideal source of omega-3s with a low risk of contamination. The healthiest fish I suggest you consider eating more often include anchovies, sardines, mackerel, herring and wild-caught Alaskan salmon — step away from farmed varieties, both for your health and for the environment.

Article Source: Dr Mercola at Mercola.com  

The Healthy Aspects of Eating Fish

Gaskins says he believes women have been “scared off fish” because of the growing threat of mercury poisoning and adds that there’s low-level contamination in commonly eaten seafood such as shrimp and canned tuna. As healthy as it may have been to have fish on the menu at least twice a week 100 years ago, the growing problem of tainted waters has led to fish being contaminated by mercury and other pollutants.

But how does mercury get into the fish in the first place? Primarily, there are mercury “hot spots” where accumulation comes from chlorine production facilities, offshore oil-drilling platforms and coal-burning power plants. Scientific American notes that while mercury is a naturally occurring element found in plants, animals and elsewhere throughout the environment, human involvement in industrial endeavors for the last 150 years or so has “ratcheted up” the amount of airborne mercury.

It’s not a negligible amount — it’s substantial. Fish and many types of ocean life ingest the mercury — more specifically, methylmercury cysteine, the type found in seafood — until it finally reaches the humans who eat it. Live Science observes, “Mercury in humans may cause a wide range of conditions including neurological and chromosomal problems and birth defects.” Additionally:

“Once in the water, mercury makes its way into the food chain. Inorganic mercury and methylmercury are first consumed by phytoplankton, single-celled algae at the base of most aquatic food chains. Next, the phytoplankton are consumed by small animals such as zooplankton.

The methylmercury is assimilated and retained by the animals, while the inorganic mercury is shed from the animals as waste products … Small fish that eat the zooplankton are exposed to food-borne mercury that is predominantly in the methylated form. These fish are consumed by larger fish, and so on until it gets to humans.”

An example of how insidious toxic mercury contamination is has to do with larger fish, such as tuna, swordfish, shark, large bluefish and grouper, having exponentially more mercury in them because they eat smaller fish, and the contamination is cumulative.

Article Source: Dr Mercola at Mercola.com 

Health Benefits of Chili Peppers

Known for their hot flavor, chili peppers (Capsicum annuum) are primarily used for culinary purposes, as a spice added to various dishes and sauces.  The chili is a fruit pod of the capsicum pepper plant belonging to the nightshade family (Solanaceae). Cayenne, jalapeno, habanero and serrano peppers are some of the most popular varieties of chili peppers.
Chili peppers were first cultivated by ancient farmers in Central and South America, regions whose cuisines are famous for their piquant flavor. Today, chili peppers are grown all over the world, but Mexico, China, Spain, Nigeria and Turkey are among the largest commercial producers.

Chili pepper contains a bioactive plant compound called capsaicin, which is responsible for its hot and spicy kick.  Capsaicin is concentrated in the seeds and white inner membrane; the more capsaicin it contains, the spicier the pepper.  Whether eaten fresh, dried or powdered (known as paprika), chili peppers can put fire on your tongue and perhaps even a tear in your eye.

What Makes Chili Peppers Healthy?

Capsaicin offers more than just a pungent oral sensation in your mouth — experts say the endorphin rush it causes makes this chemical compound an effective remedy for pain and other medical conditions.

Dr. Ashwin Mehta, director of integrative medicine at the University of Miami's Miller School of Medicine, said, "It's used for all kinds of arthritis pain, as well as for neuropathic pain and dermatologic conditions that have a painful itch." Aside from pain relief, capsaicin has shown promise in weight loss by helping reduce calorie intake and shrinking fat tissue. Chili also offers these benefits:

• Helps Fight Inflammation — Capsaicin has antioxidant and anti-inflammatory properties, and it has shown potential for treating inflammatory diseases and cancer. In fact, a research published in Future Oncology indicated that it can suppress the growth of human prostate cancer cells.
• Boosts Immunity — Chili peppers are rich in beta-carotene, which is converted to vitamin A in the body. This vitamin is essential for maintaining healthy mucous membranes to help protect the body from invading pathogens (microorganisms that cause disease). Chili is also rich in vitamin C, and this helps the body produce white blood cells that fight germs.
• Helps Reduce Insulin Levels — Another known benefit of eating chili peppers is how they help with blood sugar level management. A study published in the American Journal of Clinical Nutrition concluded that the regular consumption of chili may help reduce risk of hyperinsulinemia (high insulin levels in the blood).
• Protects Your Heart — The compound capsaicin can help reduce triglycerides, cholesterol and platelet aggregation. Some studies have shown that it may assist the body in dissolving fibrin, which prevents the formation of blood clots.Additionally, cultures that use hot peppers regularly in cooking have significantly lower heart attack and stroke rates.
• Prevents Sinusitis and Relieves Congestion — Another health effect of the compound capsaicin is its ability to address nasal congestion by helping clear mucus from your nose. It has antibacterial properties as well, and can help fight chronic sinus infections. Aside from capsaicin, chili also contains other beneficial bioactive plant compounds, including:
Capsanthin. This is the primary carotenoid (antioxidant) in red chili peppers, giving them their red color and typically accounting for up to 50 percent of the spice's antioxidant content.
•  Lutein. Most plentiful in immature (green) chili peppers, it has been shown to help maintain and improve eye health.
•  Volaxanthin. It is the main carotenoid found in yellow chili peppers, which accounts for 37 to 68 percent of their total content.
•  Sinapic acid. Also known as sinapinic acid, this antioxidant is known for its neuroprotective potential.
•  Ferulic acid. This compound has shown promise in protecting against diabetes, cancer and cardiovascular diseases.
The Other Uses of Chili

Chili doesn't just offer culinary and health uses; it can also be used for self-defense. Oleoresin capsicum (OC), extracted from red hot chili peppers, is the active ingredient in pepper spray. OC is an inflammatory agent that makes the eyes and mucous membranes of the upper respiratory swell. Pepper spray causes breathing difficulties, runny nose, pain in the eyes and temporary blindness.

The capsaicin in chili can also be used to repel insects and wild animals, which is the reason it is often used as natural pesticide for gardens. If you want to use it to help repel pests, just mix 1 1/2 teaspoons of chili powder in a quart of water and add two drops of liquid dish soap. Take note that some plants are sensitive to chili powder sprays, so you need to test it first on a few leaves.

Article Source: Mercola.com  

Why You Must Maintain Good Health

“Men will spend their health getting wealth; then gladly pay all they have earned to get health back.” –Mike Murdock

The first wealth is health so it is imperative to maintain good health at all times. Many people in the name of business have ruined their health. Some have found it impossible to get their health back even with all the money they made. Many are even willing to give all the money back in exchange for good health. The bad news is that it is always too late for this. It is in your best interest health-wise to balance your work schedule. You need a healthy mind and body to be able to work. This you can do by eating good and balanced food in the right proportions at the right time. Avoid doing anything in excess. Smoking, taking drugs and drinking alcohol will help to shorten your life and productive years. Listen to your body signals and form the habit of seeing a Doctor when the signals are not good. Divide your day into three parts of 10 hours for work, 8 hours for sleep and 6 hours for extra-curricular activity. This is the best way to stay healthy.