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10 Interesting Facts and Benefits of Pears

BeWellBuzz — Sun, 29 Jan 2012 03:29:34 +0000

Homer, famous author of the Odyessy, called pears "gift of the gods." That was in 800 B.C. Thousands of years before and thousands of years later, there are many who would agree. Pears are one of the world's favorite fruits. Here are 10 interesting facts about pears that you may not have known.

There are over 3000 varieties of pears grown around the world.
Pears are native to Asia and Europe. The first pear tree was planted in the North America in 1620 in the Massachusetts Bay colony.
The European pear originated in Southeast Asia and was first cultivated in Europe about 1000 B.C. Asian pears were cultivated in China as early as 1134 B.C.
The Chinese considered the pear, which they call "li," to be a symbol of immortality. The destruction of a pear tree symbolized tragic or untimely death.
In Chinese, fen li means both "to share a pear" and "to separate." Therefore, it is considered bad luck in China to share a pear because it may lead to separation of friends or lovers.
Before tobacco was introduced in Europe, pear leaves were smoked.
The pear was sacred to two goddesses in Greek mythology - Hera and Aphrodite. It was also sacred to the corresponding Roman goddesses, Juno and Venus, as well as to Pomona, the Roman goddess of fruitfulness.
They were given the nickname "butter fruit" in the 1700s because of their soft, buttery texture.
Pears were used as a natural remedy against nausea in ancient Greece.
Pear wood is used to make furniture, musical instruments, and wood carvings. It is also used to make wooden kitchen utensils because it doesn't impart any color or odor to the food and because it is tough enough to withstand repeated trips through the dishwasher without splintering or warping. Architect's rulers are made from pear wood because it doesn't warp.

Pears are such a valuable source of food that people would sometimes include the word Perry in place names to indicate that pears were growing there. Pears have more nutrients per calorie than calories per nutrient (surprising since they are so sweet). They are a good source of dietary fiber, vitamin C, copper & vitamin K. Health benefits of pears that may make you want to eat them more often:

Immune System Booster

Having a strong immune system is essential in fighting off disease and illness. Pears help to boost the immune system because they contain antioxidants such as vitamin C and copper which fight off free radicals and disease in the body.

Osteoporosis Prevention

Preventing and treating osteoporosis is a major concern for many people. Many doctors are now recommending that people who are concerned with protecting the health of their bones maintain a balanced ph and high calcium intake from dietary sources. Fruits and vegetables help to maintain a healthy pH level and pears are a good source of boron, which researchers believe may help the body to retain calcium.

Increased Energy Levels

When you eat a pear, your body absorbs glucose, which is converted into energy. Eating a pear can be a great pick-me-up if you feel sluggish in the afternoon.

Digestive Health

Pears contain a lot of fiber, which is essential for a healthy digestive system. Fiber helps to keep food moving efficiently through the colon. One medium sized pear contains about 20-25% of the daily recommended intake of fiber. A good percentage of the fiber in pears is insoluble, which may help to reduce the occurrence of colon polyps.

Cancer Prevention

One way to prevent cancer is by eating fresh fruits and vegetables that are high in antioxidants. Pears contain vitamin C, a powerful antioxidant which is an important part of your body's cancer fighting arsenal. The fiber content in pears is very effective at promoting colon health which will reduce your chances of developing colon cancer.

Healthy Pregnancy

In order to avoid birth defects, it is important for a pregnant women to consume enough folic acid. Pears contain 10-20 mcg (about 5% of the RDA) of the natural form of folic acid, folate, and they should be included in a healthy prenatal diet.

Less Allergenic

Pears are considered by some people to be a hypoallergenic food, which is why they are often recommended to people who suffer from food allergies and weaning babies. However, they are not completely hypoallergenic, as some people do have allergic reactions to pears, particularly those people who are allergic to Alder or Birch pollen.

Good for Weaning

Many doctors recommend pears for babies when they are weaning and being introduced to baby food. This is because pears are a low acid fruit that are unlikely to cause digestion problems in little bellies and because pear allergy is relatively rare. Removing the skin and heating the pears before pureeing them can make them even easier to digest. Pears are very high in fiber so it's important not to overdo it or to give pear puree to babies with diarrhea. If you do include the nutrient-rich skins in your baby's food be sure that they are pureed enough that the pieces do not pose a choking hazard. Source: http://www.healthdiaries.com/eatthis

Shocking Truth About Cereal

BeWellBuzz — Thu, 19 Jan 2012 04:24:46 +0000

(BeWellBuzz) We live in a time where processed and genetically modified (GM/GMO) foods have become normal and are creeping into our kitchens. However, will you be alright buying your usual breakfast cereal knowing some of the things that are in it? Far from being a scare tactic, this statement is the outcome of the several news reports, studies, and undercover investigations that have revealed a majority of 'fortified', 'organic', and 'nutritious' cereals may not always live up to their claims. The pressing concern is the fact that many well reputed and established multinational corporations (MNCs) are guilty of misleading consumers and even putting their lives at stake. Here's a compilation of some of the most indicting headlines and findings over the last few years about the once-revered all American staple- cereal. Kellogg's in the rut In 2004, one of America's (and the world's) most well-known food brands, Kellogg's, was made to eat humble pie when it was forced to recall its line of cereals that had come packaged with the 'Spidey Signal' toy. Shockingly, these toys consisted of mercury batteries, which meant that there was a serious risk of the cereal being contaminated due to probable exposure to the batteries. Apart from the risk of food contamination or poisoning, there was also a hue and cry over the environmental pollution aspect, since the toys were easily disposable. This increased the likelihood of certain safety standards pertaining to waste disposal being violated or not adhered to. As a result, the Spidey Signal toy was withdrawn from the market in states like Connecticut, New York, and New Hampshire. However, that wasn't all. In the same year, Denmark declared a ban on the addition of folic acid, calcium, iron, and vitamins and minerals in all Kellogg's products. This step was taken because the Danish government established that such food products contained 'toxic doses' of all the above and could endanger the lives of pregnant women and young children. Deadly toxins in a box In March 2011, news broke out about research studies and tests in Switzerland and Germany that were conducted on cardboard boxes widely used as packaging for foods like cereal, bread, pasta, rice, etc. The results of these laboratory tests were shocking. It was revealed that an overwhelming majority of these boxes contained dangerously high levels- up to 100 times the permissible limit- of chemicals like mineral oil hydrocarbon. Mineral oil hydrocarbons are detrimental to the organs and also increase cancer risk in individuals. After the findings became public, popular cereal makers like Weetabix, Kellogg's, and Jordan's, an English brand, were forced to reconsider their packaging practices. However, what made the results of this study even more derogatory was the fact that in 2010, Kellogg's in the USA had been forced to withdraw 28 million cereal boxes from the market after consumers across the nation complained of foul smells, leached chemicals seeping through the boxes, and queasiness. Of the 119 products that were tested during this study, only 30 products were deemed chemical and toxin free as they had a better inner barrier lining. Most of the foods that 'failed' in this test had recycled paper wrapping which contained traces of newspaper ink. 'Natural'? Not really How many times have you walked down the aisle in a grocery store or supermarket and had hundreds of 'organic', 'natural', or 'fortified' cereal boxes staring at you from the shelves? Chances are that you may have purchased such products several times over after believing they live up to their promises. The truth, however, is a different matter altogether. Deceptive labeling and advertising practices are adopted by too many cereal manufacturers, due to which consumers are easily cheated and misled into thinking what they are buying is genuinely good for them when it isn't. An undercover investigation by Cornucopia Institute to determine whether so-called organic/natural cereals are indeed what they claim to be was carried out in 2011, after which the organization published the results via a 'cereal scorecard' on its site. The parameters were: whether the cereal was genetically modified, contained toxic chemicals and/or pesticides, or consisted of other 'non-natural' elements. Cornucopia Institute's scorecard proved that most cereal brands which claimed some of their products were either organic or natural were deceiving customers. A majority of the samples proved that most 'natural' breakfast cereals by General Mills, Kashi, Mom's Best, Barbara's Bakery, Whole Foods, Health Valley, et al were, in fact, either manufactured with genetically modified (GM) corn, soy, grains, etc., or contained synthetic/chemical ingredients. Conclusion True natural and/or organic cereal seems to have become a rarity, but you can take heart in the fact that there are a few genuine cereal brands out there that have a stellar reputation for living up to all their claims. These include the likes of Nature's Path, Country Choice Organic, Ambrosial, Go Raw, and many more that have been listed on the Cornucopia Institute website. If you are inclined, you can also make your own cereal at home. There are innumerable recipe websites that outline the many ways in which you can creatively concoct your own granola and cereal with only the choicest, most wholesome ingredients. References: http://www.naturalnews.com/033838_breakfast_cereals_GMOs.html http://www.cbc.ca/news/health/story/2004/07/15/mercury040715.html http://www.guardian.co.uk/world/2004/aug/12/foodanddrink http://www.dailymail.co.uk/health/article-1364068/Recycled-cereal-boxes-contain-dangerous-levels-cancer-causing-mineral-oils.html#ixzz1G2RI6rjx http://www.holistickid.com/why-breakfast-cereal-should-not-be-in-your-bowl/

Power of Medical Herbs

BeWellBuzz — Sun, 15 Jan 2012 02:26:57 +0000

Many people are turned off by the idea of using medical herbs that were discovered thousands of years ago because they believe there must be more modern solutions that will work much better than the medicine of the past. The fact of the matter is that the ancient solutions to health issues still reign supreme because they are easily available and don't come with any very negative side effects. There are many different remedies that have come out of China over the past few thousand years, so it's important to take a hard look at these remedies and see if they may be able to help your current situation. The reason that medical herbs still perform better than modern medicine is because modern medicine is backed by large companies and not the needs of the general public. Herbs can be used to heal the body and can easily be grown in anyone's backyard, so it should not come as a surprise when people learn that they still have a reason to exist. Anyone can grow their own herbs to help them cultivate and maintain a strong bill of health for a long period of time. There is a great, longstanding relationship between people and herbs that goes back more than a few thousand years. People who walk the earth have always used herbs for various ailments on the body, and men and women around the world eventually found out which herbs work well for which problems. At the end of the day, all anyone really wants is some relief from the mental or physical problems they have been dealing with recently. Medical herbs can change your life for the better Instead of everyone taking a number of different pills on a daily basis, more people should opt for medical herbs because they will be able to do a better job at a lower price. You don't have to go to the doctor and order a prescription when you are sick because there are plenty of herbs that should be able to heal most problems that people deal with on a daily basis. You should be able to go out to your garden for medicine instead of buying something that was cooked up in a laboratory somewhere. An experienced Chinese herbalist will know all about the various ailments that can be treated with certain herbs, so sometimes it's better to visit these people than going up to the local drug store. It's easy to see that taking pills on a regular basis is quite a horrible thing to do to your body. Using natural herbs that come from the earth are bound to produce much better results because you don't have to worry about harmful chemicals and unsafe drug practices. Grow your own medicine The best way to learn about medical herbs is to read about them online and start your own little garden in your backyard. Herbs do not take up much space at all when you grow them, so you can expect to get plenty of them packed into a small land area. Source: http://www.altmedicinezone.com

Meat Glue

BeWellBuzz — Thu, 05 Jan 2012 10:08:09 +0000

You might have seen the viral videos going around about "meat glue." It's deceptive, it's nasty, and it's potentially deadly. Read on to learn more about why it's used, what it is, and the dangers that it poses. Well, first to get to why this stuff is used. Corporations and businesses don't want to lose money, and I think we can all relate to that on some level. I know, for one, that all my odd-shaped scraps of wrapping paper end up being used as gift tags or amalgamated wrappings, for example. Money is money, and everyone has their odd ways of saving it and not wasting things that can be made use of. Manufacturers, food processors, caterers, and butchers are exactly the same way; the issue is that instead of wrapping paper scraps, they have meat scraps after trimming and shaping their cuts. They've devised some ways to skirt around the issue of unused cuts of meat by using meat glue to bind the disparate snippets back together again (the end result of which is popularly termed "frankenmeat.") "Meat glue" is industry standard, and chances are if you eat meat, or even tofu, you're consuming this binding agent on a monthly, if not weekly, basis. And for all you vegetarians and vegans out there, please note: this stuff is not friendly to you and might be in your cheese, dairy, or tofu.

What It Is

"Meat glue" is scientifically known astransglutaminase, and its brand name is Activa. Activa is manufactured by the Ajinomoto company, the same lovely folks who have brought us the pervasive neurotoxins aspartame and MSG (monosodium glutamate.) There is little debate within scientific circles as to the neurotoxic effects of these food additives (please see bottom of page for sources.) The jury's still out about transglutaminase, but if you ask me, anyone willing to sell neurotoxins to the public can not and should not be trusted. Transglutaminase (TG) is an enzyme that helps proteins bind permanently together through the formation of covalent bonds. The TG forms cross-linked, insoluble, and irreversible protein polymers. Natural examples of these stable polymers are found in blood clots, our skin, and hair. What's happening chemically: protein-bound lysine + protein-bound glutamine (free amine + carboxamide.)

How It's Made

Most TG is made from the cultivation of bacteria using the blood plasma (clotting factors) from cows and pigs. Some TG is made from cultivating bacteria using vegetable and plant extracts. Most TGs are mixed with other ingredients including gelatin and caseinate (milk derivative.) The issue? Manufacturers don't have to tell you which method they're using, what type of animal plasma was used (cow, pig), or anything else that most of us would like to know more about. As with most things, the only way you can really know what you're consuming is if you make it yourself. Depending on how stringent a vegetarian you are, this may or may not ring some bells for you. Vegans, avoid this stuff like the plague. In addition to vegetarians and vegans, Judaism and pork products don't go together, so make sure you're buying kosher cuts. There is a special "kosher" meat glue made just for you.

What It's Used For

Makes "steaks" out of glued together meat chunks
Makes imitation crab meat, chicken nuggets, and fish balls
Creates reconstituted steaks, fillets, roasts, and cutlets
Makes uniform meat portions that cook evenly and reduce waste
Binds meat mixtures (sausages, hot dogs) without using casings
Improves mouth feel, water retention, and appearance of processed meats
Makes novel meat combinations like lamb and scallops or bacon and beef
Makes meat noodles (shrimp noodles) and other cuisine oddities
For use in molecular gastronomy
Thickens egg yolks
Strengthens dough mixtures
Thickens dairy products (yogurt, cheese)
Increases yield in tofu production

Dangers And Concerns

The FDA classifies the TG enzyme as GRAS or "generally recognized as safe," and it's also approved by the USDA. That said, the USDA approves the use of neurotoxins (MSG, aspartame, fluoride), pesticides and herbicides, and growth hormone and antibiotic-injected meats. Bacterial Contamination: When multiple pieces of meat are globbed together (potentially from different animals and multiple countries), this can be a hazard. "If there is a bacteria outbreak, it's much harder to figure out the source when chunks of meat from multiple cows were combined," says Keith Warriner who teaches food science at the University of Guelph in Ontario, Canada. Food Poisoning: The bacterial count in "restructured" meat is extremely high because pieces of meat that were outside pieces are now glued together inside, making them hard to cook thoroughly. "The amount of bacteria on a steak that's been put together with meat glue is hundreds of times higher," says microbiologist Glenn Pener. This can lead to food poisoning, dire illness, and even death. Increased Risk Of Disease: In addition to an enormous increase in the likelihood of bacterial infections and food poisoning, there's a potential link between consumed TG and common diseases. Though not directly linked to consumption of transglutaminase, there's an increased risk to people who do not regulate the enzyme properly. For example, when TG is not properly regulated in the body, it's associated with plaques in the brains of Alzheimer's, Parkinson's, and Huntington's Disease patients; in the development of cataracts in the eyes; arteriosclerosis (hardening of the arteries); and various skin disorders. [Transglutaminases in Disease, Soo-Youl Kim, et al., Neurochemistry International 40 (2002), 85-103.] Gluten Allergy And Celiac Disease: The "glut" of transglutaminase stands for "gluten." We've recently seen an enormous increase in gluten sensitivity in the US. Might this increase, in part, be due to the continued and "forced" consumption of this enzyme? Ingested meat glue is not a "self" transglutaminase, and will therefore be recognized by the immune system as foreign. If this leads to your own transglutaminase being determined foreign as well, it could lead to the development of gluten allergy and Celiac (Coeliac) Disease.

Source: http://faceless39.hubpages.com/hub/Meat-Glue-What-It-Is-And-What-You-Should-Know

Good Fat?

BeWellBuzz — Wed, 04 Jan 2012 16:26:42 +0000

With an epidemic of obesity threatening a growing number of countries throughout the world, you've probably already heard about all of the negative aspects of dietary fat. It's true, fat is not only more calorie-dense than other dietary components like carbohydrates and protein, but it also tends to find a hiding place in some of our more decadent foods. Therefore, we may find ourselves eating too much of it without intentionally setting out to! But this vilifying of fats should only be taken so far. We need fat in our diet. It gives us energy, carries essential vitamins, and even keeps our skin soft and healthy. The problem with fat today isn't only how much we eat, it's what type we eat. For, just as we've learned that there is good and bad cholesterol, there are also unhealthy and healthy fats. First, a caveat: too much fat will always make you gain weight. As mentioned above, fat is calorie-dense. So eating a lot of high-fat foods, even if they contain only healthy fats, will cause you to gain weight more quickly than eating more of other foods. It's recommended that you get about 20-35% of your calories from fat. Going over that mark may lead to higher numbers on the scale. But as long as you stay within that range, eating healthy fats can actually be beneficial to your health. Unhealthy Fats Let's talk about the fats you may already know are not in your best interest: saturated fats and trans fats. These fats are major contributors to obesity, heart disease, clogged arteries, high cholesterol, and some forms of cancer. Saturated and trans fats are often solids at room temperature, as opposed to healthy fats, which are liquids. Saturated fats are found in a variety of animal products, like meat, whole milk, ice cream, cheese, poultry skin, and lard. Some believe that trans fats are even worse culprits for negatively affecting human health than saturated fats. Trans fats come in two varieties: natural and artificial. The synthesized trans fats are those that experts believe are most detrimental to health. They are found in fried foods, cookies, crackers, icing, packaged snacks, and microwave popcorn. Even relatively small amounts of trans fats can increase a person's risk for heart disease. Healthy Fats Okay, so you've heard all this talk about unhealthy fats before, what about the fats you can eat? Unsaturated fats, which include monounsaturated and polyunsaturated fats, fall into the category of healthy fats. These fats accomplish the dietary goals that we need fats to accomplish (energy, vitamins, etc.), but without the negative health effects caused by saturated fats and trans fats. Thus, they are effective replacements for saturated and trans fats. But unsaturated fats do more than just stand in for saturated and trans fats. Eating unsaturated fats can actually have a beneficial effect on health. Polyunsaturated fats can lower cholesterol and levels of triglycerides in the blood, both part of the heart-damaging effects of bad fats. Monounsaturated fats are thought to reduce the risk of heart disease as well. The effects of healthy fats are of course compounded when they are used to replace unhealthy fats, as they remove the negative effects along with adding some positives. Healthy fats improve digestion and heart health, and can actually keep you from gaining weight when used to replace unhealthy fats. So where can you find healthy fats? Monounsaturated fats are prominent in the Mediterranean Diet, the diet so well-known for its association with reduced heart disease in countries like Italy and Greece. They are found in:

olive oil
olives
nuts
sunflower oil
canola oil
peanut butter
avocados
sesame oil.

The best sources of polyunsaturated fats are:

fish
sunflower, sesame, and pumpkin seeds
soy milk
corn oil
soybean oil are also great sources.

Omega-3 fatty acids are one well-known type of polyunsaturated fats found in:

fish
flaxseed
flax oil
nut oils
walnuts

Omega-3's have been shown to have powerful heart health benefits when eaten in their natural form. Despite what the dieting books may lead you to believe, fats are not all bad. There are some healthy fats that, when eaten in the right proportions can actually improve your health. Replace the unhealthy fats with healthy fats and not your only waistline, but also your heart, will thank you.

Gluten-Free Diet: What’s In, What’s Out

BeWellBuzz — Tue, 03 Jan 2012 16:35:24 +0000

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). A gluten-free diet is used to treat celiac disease, an autoimmune disorder that can appear at any age and is caused by an intolerance to gluten. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications. Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you'll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy. Diet details Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet's restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can't find them in your area, check with a celiac support group or go online. If you're just starting with a gluten-free diet, it's a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet. Allowed foods Many healthy and delicious foods are naturally gluten-free:

Beans, seeds, nuts in their natural, unprocessed form
Fresh eggs
Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
Fruits and vegetables
Most dairy products

It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:

Amaranth
Arrowroot
Buckwheat
Corn and cornmeal
Flax
Gluten-free flours (rice, soy, corn, potato, bean)
Hominy (corn)
Millet
Quinoa
Rice
Sorghum
Soy
Tapioca

Always avoid Avoid all food and drinks containing:

Barley (malt, malt flavoring and malt vinegar are usually made from barley)
Rye Triticale (a cross between wheat and rye)
Wheat

Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves - bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:

Bulgur
Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt

Avoid unless labeled 'gluten-free' In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

Beer
Breads
Cakes and pies
Candies
Cereals
Cookies and crackers
Croutons
French fries
Gravies
Imitation meat or seafood
Matzo
Pastas
Processed luncheon meats
Salad dressings
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Soups and soup bases
Vegetables in sauce

Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free. Watch for cross-contamination Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains. Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work. Results People with celiac disease who eat a gluten-free diet experience fewer symptoms and complications of the disease. People with celiac disease must eat a strictly gluten-free diet and must remain on the diet for the remainder of their lives. Not getting enough vitamins People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Ask your dietitian to review your diet to see that you're getting enough of key nutrients like iron, calcium, fiber, thiamin, riboflavin, niacin and folate. Not sticking to the gluten-free diet If you accidentally eat a product that contains gluten, you may experience abdominal pain and diarrhea. Some people experience no signs or symptoms after eating gluten, but this doesn't mean it's not damaging their small intestines. Even trace amounts of gluten in your diet may be damaging, whether or not they cause signs or symptoms. Source: http://www.mayoclinic.com/rss/MayoFull.xml