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Are You Aware Of What You’re Smoking?


Are You Aware Of What You’re Smoking?

New York: Do you know what you’re smoking? If no then you are not alone. Majority of the US people who smoke are not aware of tobacco product use and its associated health risks even though they report having looked for relevant information, researchers report.

The majority of the US public wants easy access to information about chemicals in cigarettes and other tobacco products.

Surprisingly, our results reveal that groups one might presume to be the least psychologically motivated to look for this information, young adults and smokers, were more likely to say that they had previously looked for this information, said Marcella Boynton, first study author from University of North Carolina at Chapel Hill.

Researchers suggest that the US Food and Drug Administration (FDA) expand its messaging activities so that information about these constituents reaches all segments of the US population.

More than a quarter of adults (27.5 per cent) reported having looked for information on the different components of tobacco products and tobacco smoke, many of which are known to be poisonous or cause cancer.

However, with the exception of nicotine, most respondents were largely unaware of which constituents are present in cigarette smoke.

Over half of respondents (54.8 per cent) indicated that they would like relevant information to be available on cigarette packs, and 28.7 per cent would prefer to access that information online.

By making tobacco chemical information available to the public and tobacco industry practice more transparent, those seeking this information may be less likely to start smoking and more likely to quit because they will be better informed about the toxic chemicals present in tobacco products, explained Boynton in a paper published in the journal BMC Public Health.

To find this, the team conducted a nationally-representative survey among 5,014 US adults aged 18 years and over.

Given the large number of chemicals in tobacco, future research into a wider range of constituents is needed to inform efforts to regulate tobacco use and communicate its risks, the researchers noted.

Seven Foods That Fight Inflammation and Belly Fat

Seven Foods That Fight Inflammation and Belly Fat

Fruits and vegetables

All fruits and vegetables, due to their rich nutrient and fiber content, help to combat chronic inflammation, so make sure to include adequate amounts of these foods daily. Some types of fresh produce, however, are even more potent than others.

Some terrific anti-inflammatory fruits and vegetables to include in your meal plan include apples, berries, broccoli, mushrooms, papaya, pineapple, and spinach.

Green tea

This mild beverage is great for helping shrink your waistline as well as for decreasing inflammation. The flavonoids in this tea have natural anti-inflammatory properties. And the compound EGCG in green tea has been shown to help reduce body fat.

Monounsaturated fats

These heart-healthy fats help raise your healthy HDL cholesterol levels and reduce overall inflammation. Great sources include olive oil, almonds, and avocado.


Omega-3 fatty acids

Research has shown that a diet with a high percentage of omega-3 fatty acids and a low percentage of omega-6 fatty acids has been linked with decreased inflammation. Food sources of omega-3s include walnuts, flaxseed, and fish, such as wild Alaskan salmon.



Certain spices, including garlic, turmeric, cinnamon, ginger, and chili peppers, have potent inflammation-reducing capabilities, so try adding them to meals as often as possible.


Staying hydrated is essential to flushing inflammation-causing toxins out of your body. Aim for 64 ounces of water per day. Remember: Add an additional 8 ounces of water for every 30 minutes of exercise as well.

Whole grains

Rich in fiber, whole grains help control the insulin response in your body. The high B vitamin content of whole grains also helps reduce the inflammatory hormone homocystine in the body.

A Total-Body Routine You Can Bang Out in Under 7 Minutes

A Total-Body Routine You Can Bang Out in Under 7 Minutes

Natalie Jill shares five key moves that target yourglutes, core, triceps,and more.

Just a few years ago, Natalie Jill felt as if she’d hit “rock bottom”: As a new mom, she was in the middle of a divorce, struggling financially, and about 60 pounds overweight. But decidingto focus on her health helped her regain control of her life; and her get-fit journey turned her into a social media star.Jill’ssecret to finding time for exercise? Quick, body-weight workouts she could do anywhere. In her new book,Natalie Jill’s 7 Day Jump Start, she features equipment-free routinesthat take just seven minutes. Below, one such sequence designed to work your entire body.

Hand plank with crisscrossed legs

Get into a hand plank position with your core tight and legs wide. Open up your left arm while simultaneously, kicking your right leg through so your legs are crisscrossed. Aim for a 15- to 30-second hold and switch sides.

Knee-to-elbow holds

Starting out on your right forearm plank position, bring your left knee to your left elbow, hold for 30 seconds, rest for 30 seconds, then switch sides.

Singleleg glutebridge

Sit on the ground with your knees bent, hands on the floor, and your fingers pointing forward. Using your triceps, push your butt off the ground as you draw one knee toward your chest. Drive through the heel of your stationary leg to get there. Then straighten raised leg and lift butt.Holdup to 1 minute on each leg.

Reverse bridge holds

Lie on the floorwith knees bent and arms alongside body. Liftyour butt off the ground, hold for 5 seconds, then take it back down and repeat. Do as many as you can in 1 minute.

Side plank reach and touch

From a side plank position, take it elbow to knee,working up to 30 seconds on each side with a 30-second rest between sides.

5 Little Tricks to Avoid Vacation Weight Gain

5 Little Tricks to Avoid Vacation Weight Gain

Expert advice to help you jet off on your next getaway without saying

“bon voyage” to all of your healthy eating habits.

Whether it’s wine tasting in Italyor a backyard barbecue at your pal’s beach house, most summer getaways involve major foodindulgences.Plus,manyjet setters adopt an all-bets-are-off mindset, allowing healthy eating habits to go totally out the window during travel.

“A vacation eating attitude typically means indulging in the momentand worrying about the consequences later,”saysHealth‘s contributing nutrition editor, Cynthia Sass, RD. And research agrees: A recent study out of the University of Georgia found that somepeople who take one- to three-week vacations put on nearly apoundduring their trip, whileothers gain as many as seven pounds. (Yikes!)

To help you avoid the same fate on your next summer vacay, we asked experts to share their no-hassle nutritionpractices that keep any trip from turning into a gluttonous getaway. By following these tips, the only thing you’ll have to worry about packing is your bags, not any extra flab.

Control your morning meal

Few people want to hold back at every meal on vacation. Instead, try to set the tone for the rest of the day by practicing a little bit of mindful eating and control during your first dish. “I tell clients they can control breakfast, snacks, and portions,” says StephanieMiddleberg, a New York City-based RD. “Typically lunches and dinners tend to be the wildcards [on vacation], and more indulgent. So I have clients skip a carb at breakfast and keep it to one plate.”

If breakfast or brunch is likely to be a decadent one, eat something beforehand, recommends Jackie New gent, RD, author of The All-Natural Diabetes Cookbook. “Enjoy a cup of berriesbefore you go to brunch. Itll help take the edge off of your hunger so you can order smartly,” she adds.

Snack smarter

If you’re going on an all-day excursion and don’t bring snacks, you’ll likely be ravenous by your next meal.Or, if there aren’t any healthy options available en route, you may end up choosing food you normally wouldn’t eat.

Newgent’s fix? Remember the three P’s of snacking: plan, pack, protein. “Plan ahead, pack portable snacks, and be sure your pick has protein,” she says.

Take the tip a step further and build every snack with a protein and a produce. Pick a piece of fruit and pair it with Greek yogurt, a cheese stick, two tablespoons of nut butter, or 10 to 15 raw nuts. The protein element keeps hunger pangs at bay until your next meal (unlike a carb-only snack that doesn’t have satiating power), while the fruit packs fiber and other key nutrients.

Grocery shop

A trip to the nearest supermarket is one of the first stops on Sass’ vacations. “Go to the grocery store and load up on things to either make meals on your own or complement room service or restaurant meals,” she says. Stock up on fruit, yogurt, and oatmeal for a light breakfast. As well as plain popcorn, hummus, individual nut butter packets, and healthy crackers to have smart snack options on hand at all times.

Avoid the buffet

It’s tempting to pile a plate at the buffet with pancakes, fruit, bacon, scrambled eggs, and a chocolate-filled croissant on the side. But you could easily pack in a day’s worth of calories if you’re not careful; buffets make it far too easy to overdo portion sizes and eat past the point of fullness.

“I never eat at buffets unless they’re included or my only choice,” says Sass. “And if so, I stick with customizable dishes, like a made-to-order omelet with lots of veggies and avocado paired with fresh fruit, or a made-to-order stir fry that allows me to choose lots of veggies, lean protein, and light sauce with a portion of brown rice that I can control.” You could also regulate portions by ordering a la carte, or treating yourself to room service if necessary.

If you do decide to stick to the buffet, don’t feel obligated to eat everything in sight. “Even if I have to pay for a buffet and don’t eat much, I don’t see it as not getting my money’s worth,” Sass explains. “I tell myself I’d rather pay more for a correctly sized meal that leaves me feeling energized, rather than getting more food for that amount of money that leaves me feeling stuffed and sluggish. It’s just not worth it, especially if it zaps your energy for the whole day on vacation.”

Take the long way

Whether it’s walking to dinner, jogging to a museum, or taking a paddleboarding break from reading on the beach, move as much as you caneven if it means taking a bit of a detour (an adventure in itself!). “Plan extraand funactivity into your itinerary so you can have extra delights at your destinations to fully enjoy your travel experience,” Newgent says.

Steal-Cut Oats Pilaf

Steal-Cut Oats Pilaf

Made with steel-cut oats and spices, this fragrant pilaf is a great addition to a savory breakfast or even as an excellent substitute for rice in other meals. Try it for your next meal prep! This recipe is naturally gluten-free, vegan and freezer-friendly.

Prep time: 10 minutes |Cooktime: 15 minutes |Inactive: 20 minutes |Yield: Serves 5 | Serving Size: 1 Cup

2 1/2 Cups Water
1 1/4 Steel-Cut Oats, uncooked
1 Cup Red Onions, chopped
1/2 Cup Green Onions, chopped
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tsp Coconut Oil
1 Bay Leaf
Green Onions and Red Onions, chopped for garnsih
Salt & Black Pepper to taste
1. In a skillet, heat oil over high heat. Add oats and toast for about 5 minutes; occasionally stir oats so that they toast evenly and oil is evenly distributed.
2. Add chopped red onions, cumin, garlic and cook for about 5 minutes. Add water, bay leaf and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook uncovered and undistributed for about 5 to 7 minutes until most of the liquid is absorbed and holes appear on the surface.
3. Add green onions, cover skillet and remove from heat; let oats sit for 15 to 20 minutes. Fluff oats with fork; add salt and pepper to taste.Nutrition per 1-Cup serving: 201Cals; 32gCarb; 5g Fat; 7g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer


Meal Prep: Quinoa Fennel Minestrone & Spinach Salad

Meal Prep: Quinoa Fennel Minestrone & Spinach Salad

Have you considered soup for meal prep? Well you should! A hearty soup is basically a one-pot meal. Here we have our Two-Bean Quinoa Fennel Minestrone with a salad made with spinach, tomatoes, avocado, pecans and a boiled egg tossed in lemon juice, olive oil, salt and black pepper.The recipe for the Two-Bean Quinoa Fennel Minestroneis only available in our e-cookbook, In a Bowl, On a Plate. This e-cookbook features vibrant soups and spring dishes from around the world.

Shopping List for Salad
Black Pepper
Chopped Pecans
Fresh Lemon Juice
Olive Oild

Garlic Roasted Butternut Squash

Garlic Roasted Butternut Squash

Heres another simpleside that you can easily add to any meal. Cubes of butternut squash roasted with garlic, cumin and a little honey (optional). This recipe is paleo-friendly, gluten-free and freezer-friendly; vegans can omit the honey or use a substitute.

Prep time: 15 minutes |Cooktime: 30-45 minutes ||Yield: Serves 5 | Serving Size: 1 Cup

3 LbsButternut Squash, peeled & seeds removed
2 Tbsp Olive Oil
2 Tbsp Garlic, minced
1 Tbsp Balsamic Vinegar
1 Tbsp Honey (optional)
1/2 Tsp Cumin
Dash of Red Pepper Flakes
Salt & Black Pepper to taste
1. Pre-heat oven to 400 F. Prepare baking sheet or dish.
2. Cut squash into 1-inch cubes. In a bowl, toss squash with remaining ingredients; ensure that squash is completely coated with mixture.
3. Spread squash in a single layer over baking sheet or dish. Roast for 30-45 minutes until squash is golden and soft; turn squash every 10-15 minutes to prevent burning. Serve warm or freeze for later use.Nutrition per 1-Cup serving: 194Cals; 19gCarb; 5g Fat; 1g Protein
Nutrition calculated using the My Fitness Pal Recipe Importer



Glam Up This Ancient Fitness Regime With Khadi Yoga Wear

Glam Up This Ancient Fitness Regime With Khadi Yoga Wear

There is hardly anyone who wouldnt like to be a part of the huge wave that yoga has become lately and the indigenous Khadi has joined the party in a big way. The Khadi & Village Industries Commision (KVIC) has launched a specially designed yoga wear collection made from khadi i.e hand-woven and hand-spun cotton. And their timing is brilliant too, with the launch happening right beforeJune 21, which is International Yoga Day.

The collection with the brand name Yogasutra will consist of a unisex yoga wear top and bottom, a gamchha (which is a super soft, cotton napkin) and a mat. The yoga wear will be available in retail outlets across the state of Gujarat but for those who do not reside here, the collection will also be sold online on Amazon.

Sanjay Hedaoo, director of KVIC Gujarat said, KVIC is always keen to promote Khadi through its innovative usages and yoga wear is the need of the hour. With growing awareness about the benefits of yoga, especially among urban Indians, it was only natural that we introduce the yoga wear.

Hedaoo added that yoga is perhaps the only stream that does not have specific clothes that would suit the modern practitioner and that was the major factor towards creating this line.

Interestingly, the responsibility to develop this line was given to Ahmedabad-based entrepreneur Shailini Sheth Amin, founder of Moral Fibre Fabrics, a company that engages local artisans in producing trendy and eco-friendly Khadi clothing. Yoga wear is an innovation and we have taken utmost care to ensure that the yoga practitioner is fully comfortable and enjoys his or her sadhana. While yoga helps integrate the mind, body and soul, Khadi apart from being eco-friendly, supports sustainability of the people and the planet, Amin said. They have currently created 1000 units of each product but are optimistic about producing more.

Fat Loss Meal Plan for MEN

Fat Loss Meal Plan for MEN

Meal 1


– Whole grain cereals with apple

– 5 egg whites 1 whole egg


Meal 2

– Protein drink

– Apple

– Nuts


Meal 3

– Chicken breast

– Large garden salad with avocado


Meal 4

– Strawberries, apple

– 6 Egg whites


Meal 5

– Protein drink

– Banana


Meal 6

– Fish/tuna

– Large garden salad




NOTE: Remember to drink between 10 to 12 glasses of water per Day.

7 Incredible Cashew Nut Benefits: From Heart Health to Gorgeous Hair

7 Incredible Cashew Nut Benefits: From Heart Health to Gorgeous Hair

A popular ingredient finding its way into many Indian gravies, cashew – a plant originating from Brazil, is a nut high in minerals. Brought to India by traders, the cashew tree grows up to exceptional heights having a rather irregular trunk. Hanging from the branches are large juicy apples at the bottom of which are attached the cashew nut. Made available round the year, the nut has a great shelf life if stored properly.

The nut and the fruit, both have multiple uses. The nut, often known as the poor mans plantation although now it is sold for steep prices, is used to make delectable and rich curries and also roasted and eaten dry. Back when nomads had no idea how to consume the fruit, the nut was discarded while the fruit was given more importance. A book written by SP Malhotra, World Edible Nuts Economy, points out, “Natives also knew of many medicinal uses for the apple juice, bark and caustic seed oil that were later exploited by the Europeans.


Contrary to the popular belief that it can make you gain fat, a considerable amount ofcashews in your diet can provide you with many health benefits –

1. Heart Health

The National Centre for Biotechnology Information (NCBI) in its case study points out thatnuts are likely to be beneficial for health, keeping a check on various ailments, such asheart disease. Studies consistently show that nut intake has a cholesterol-lowering effect, in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. HDL is responsible to absorb the cholesterol from the heart and take it to the liver where it can be broken down.

In 2003, the Food and Drug Administration had stated that a fistful of nuts a day as part of a low-fat diet may reduce the risk of heart disease. The heart association recommends four servings of unsalted, unoiled nuts a week and warns against eating too many, since they are dense in calories. Another study, published in the New England Journal ofMedicine (NEJM), also establishes a significant association between the consumption ofnuts and a lower incidence of death due to heart diseases, cancer and respiratory diseases. The study stated that nutrients in nuts, such as unsaturated fatty acids, protein, fiber, vitamins, minerals and antioxidants may confer heart-protective, anti-carcinogenic and anti-inflammatory properties.


2. Prevents Blood Disease

The consumption of cashews on a regular basis and limited manner may help in avoiding blood diseases. Cashew nuts are rich in copper, which plays an important role in the elimination of free radicals from the body. Copper deficiency can lead to iron deficiencies such as anemia. Hence our diet should contain recommended quantity of copper. Andcashew nuts are a good source.


3. Protects the Eye

In the urban environment matched with its excessive pollution, our eyes often suffer from various infections. Cashews contains a powerful antioxidant pigment called Zea Xanthin. This pigment is readily and directly absorbed by our retina, says nutritionist Anju Sood. This then forms a protective layer over our retina which prevents the harmful UV rays. Dr Anshul Jaibahrat Bhatnagar says small quantities of Zea Xanthin helps prevent age related macular degeneration in elderly and hence helps maintain eyehealth.


4. Good for the Skin

Derived from the cashew seeds, cashew oil does wonders for your skin, says Gargi Sharma, Manager Weight Management, Aayna. Cashew nut oil is rich in selenium, zinc, magnesium, iron and phosphorous. Also, they are great sources of phytochemicals, proteins and antioxidants. The high percentage of selenium in cashews is not only good for your skin but helps prevent cancer as well, says nutritionist Anju Sood.

5. Weight Loss

In comparison to diets excluding the intake of nuts, people consuming nuts on a moderate and regular basis lose weight faster. Based on the evidence from epidemiological and controlled clinical studies, nut consumption is not associated with higher body weight. The study done by the Journal of Nutrition states that the epidemiological evidence indicates consistently that nut consumers have a lower BMI than non-consumers. With respect to clinical studies, the evidence is nearly uniform that their inclusion in the dietleads to little or no weight gain. Moreover, nuts like cashews are packed with Omega 3fatty acids that contribute to giving a boost to the metabolic process to burn excess fat, says Delhi-based nutritionist Shilpa Arora. Nuts are a great snack for those who are looking to lose weight as they are nutritious and tend to keep you full for a longer time. Nuts should always be eaten raw and unsalted, so they are beneficial for weight lossefforts, adds Shilpa.

6. Source of Dietary Fibres

According to studies, cashew nuts have a great percentage of dietary fibers. The two essential dietary fibres required by our body are, oleic acid and palmitic acid. These fibersare not produced by our body hence they need to be consumed externally, says nutritionist Anju Sood. Cashew nuts are good sources of these fibers. Dietary fibers helpdigest food better, however excessive consumption may cause bloating and significant intestinal gas production. Consumption of nuts like cashews have been related to decreased incidences of several digestive diseases.

7. Healthy and Shiny hair

Experts say that the consumption of cashews as well as the application of cashew oil on your scalp ensures healthy hair. Copper present in cashew nut oil helps in the production of skin and hair pigment called melanin, says nutritionist Gargi Sharma. It also enhances hair colour and can provide a silky-smooth texture due to the presence of linoleic and oleic acids.

PM Modi to attend 2nd International Yoga Day at Chandigarh

PM Modi to attend 2nd International Yoga Day at Chandigarh

New Delhi: Prime Minister Narendra Modi on Sunday addressed the nation and talked on various topic on the 20th edition of ‘Mann Ki Baat’ radio programme.

In the radio programme, PM Modi said that he would attend the second International Yoga Day programme which falls on June 21, 2016 at Chandigarh.

On June 21, International Day of Yoga, I will join a programme in Chandigarh to practice yoga with them, he said in ‘Mann Ki Baat’.

He further states that Yoga Day is not merely an event and inspires to include it in the daily routine for 20-30 minutes.

He stressed that prevention was better than cure.

Poor families have to spend too much for health issues. But there is no cost involved in being healthy, PM Modi added.

The International Yoga Day was declared to be internationally recognised by the UN General Assembly (UNGA) on December 11, 2014.

Prime Minister suggested the date, June 21, in his address to the UN General Assembly.

Junk food may shrink your brain reveals a new study

Junk food may shrink your brain reveals a new study

The components of our diet, both healthy and unhealthy, have a rapid impact on aspects of the brain that affect hippocampal size and function.

The part of the brain believed to be integral to learning, memory and mental health is smaller in people who regularly consume unhealthy foods such as sweet drinks, salty snacks and processed meats, new research has found.

Although the study was conducted in adults over 60 years of age, the researchers believe that the findings are relevant for people of all ages, including children.

“We have known for some time that components of diet, both healthy and unhealthy, have a rapid impact on aspects of the brain that affect hippocampal size and function, but up until now these studies have only been done in rats and mice,” said lead study author Felice Jacka, associate professor at Deakin University School of Medicine in Geelong, Australia.

“This is the first study to show that this also appears to be the case for humans,” Jacka noted.

The researchers used magnetic resonance imaging to measure the size of hippocampi (there are two in the brain – left and right) in Australian adults aged 60-64 years.

Older adults who ate more unhealthy foods, such as sweet drinks, salty snacks and processed meats, had smaller left hippocampi, the findings showed.

Those who ate more nutrient-rich foods, such as vegetables, fruits and fish, had larger left hippocampi.

These findings have relevance for both dementia and mental health, Jacka said.

“As the hippocampus is critical to learning and memory throughout life, as well as being a key part of the brain involved in mental health, this study underscores the importance of good nutrition for children, adolescents and adults of all ages,” she pointed out.

These 5 vegetables can hamper your weight-loss efforts

These 5 vegetables can hamper your weight-loss efforts

A new research revealed that an increased intake of fruits and vegetables was found to be inversely associated with weight gain.

Increased consumption of fruits and non-starchy vegetables is inversely associated with weight gain, says a study.

Vegetables that are considered starchy and should be avoided are – corn, peas, potatoes, pumpkin and yams.

“Our findings support benefits of increased fruit and vegetable consumption for preventing long-term weight gain and provide further food-specific guidance for the prevention of obesity, a primary risk factor for type 2 diabetes, cardiovascular diseases, cancers, and many other health conditions,” the study said.

The research, conducted by Monica Bertoia of Harvard T. H. Chan School of Public Health, and colleagues, shows differences by type of fruit or vegetable, showed that starchy vegetables, for example peas and corn, were associated with weight gain. Non-starchy vegetables are typically flowering parts of the plant. Lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers and tomatoes are all considered non-starchy vegetables.

The researchers examined associations between changes in the intake of specific fruits and vegetables recorded in dietary questionnaires and self-reported weight changes in 133,468 US men and women followed for up to 24 years.

After adjusting for self-reported changes in other lifestyle factors such as smoking status and physical activity, an increased intake of fruits and of several vegetables was found to be inversely associated with weight gain.

Beware! Antioxidants can cause cancer to spread faster

Beware! Antioxidants can cause cancer to spread faster

A new study suggests that people with cancer or an elevated risk of developing the disease should avoid nutritional supplements that contain antioxidants.

Antioxidants double the rate of metastasis, the spread of cancer from one part of the body to another, in malignant melanoma, the most perilous type of skin cancer, warns a new study.

Found in many nutritional supplements, antioxidants are widely marketed as a means of preventing cancer.

The results of this study suggest that people with cancer or an elevated risk of developing the disease should avoid nutritional supplements that contain antioxidants.

“We have demonstrated that antioxidants promote the progression of cancer,” said one of the researchers Martin Bergo from Sahlgrenska Academy at University of Gothenburg in Sweden.

Antioxidants protect healthy cells from free radicals that can turn them into malignancies but may also protect a tumour once it has developed, the findings showed.

Researchers at Sahlgrenska Academy demonstrated in January 2014 that antioxidants hastened and aggravated the progression of lung cancer.

Mice that were given antioxidants developed additional and more aggressive tumours.

Experiments on human lung cancer cells confirmed the results. Given well-established evidence that free radicals can cause cancer, the research community had simply assumed that antioxidants, which destroy them, provide protection against the disease.

But because the lung cancer studies called the collective wisdom into question, they attracted a great deal of attention.

The follow-up studies at Sahlgrenska Academy have now found that antioxidants double the rate of metastasis in malignant melanoma in mice.

“The antioxidant boosted the ability of the tumour cells to metastasise, an even more serious problem because metastasis is the cause of death in the case of melanoma. The primary tumour is not dangerous per se and is usually removed,” Bergo noted.

Experiments on cell cultures from patients with malignant melanoma confirmed the new results.

The findings appeared in the journal Science Translational Medicine.

Cabbage, Pecan & Sauteed Apple Salad

Cabbage, Pecan & Sauteed Apple Salad

We think you will love this hearty salad; get ready to be satisfied! We tossed some apples and pecans in with shredded cabbage, fresh lemon juice and honey to make this Irish-inspired dish. This recipeuses simple ingredients to create a crunchy, satisfying salad. This recipe is gluten-free and contains vegan options. You can up the protein content by adding beans, chick peas, chicken sausage or pairing it with any of your favorite meat or fishdishes. If you areconcerned about the fat content ofpecans, omit the pecans or use almonds instead.
Prep time: 15 minutes |Cooktime: 8 minutes | Inactive: 15 minutes |Yield: Serves 5 | Serving Size: 1 Cup

1/2 LbsRed Cabbage, shredded
1/2 Lbs Green Cabbage, shredded
1/3 Cup Pecans, chopped**
1/4 Cup Parsley, chopped
2 Gala Apples, cored and diced
1 Tsp Coconut Oil
Salt & Black Pepper to tasteDressing
1 Tbsp Dijon Mustard
1 Tbsp Honey or Brown Sugar
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Dash of Red Pepper Flakes(optional)

1. In a small bowl, combine dressing ingredients and whisk thoroughly; set dressing aside..
2. In a small skillet, heat coconut oil over medium heat. Saute diced apple for about 5-8 minutes until some pieces are slightly golden brown; stir frequently to prevent apple from burning.
3. In a large bowl combine red and green cabbage, parsley, pecans, dressing and sauted apple. Add dressing and toss salad until all the ingredients are evenly covered in the dressing. Chill salad in the refrigerator for at least 15 minutes before serving.**If you areconcerned about the fat content ofpecans, omit the pecans or use almonds instead.

Nutrition per 1-Cup serving: 160 Cals; 19gCarb; 9g Fat; 1g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer



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