Why Include Yogurt and Dates in Your Diet?

Fad diets come and go and promise to help you lose weight rapidly. The dates and yogurt diet is a fad diet that promotes eating nothing but dates and yogurt for fast weight loss. Before starting a diet you need to consult your doctor to determine the benefits and risks of participating in the diet. If you have certain medical conditions, you should avoid fad diets and develop a regular diet plan with a registered dietician.
While dates and yogurt contain various vitamins, minerals and other nutrients, these two foods will not provide a well balanced diet. Dates are a high-fiber food, which can help you feel full longer, and yogurt is a good source of calcium, protein and probiotics. MayoClinic.com recommends considering the following when considering a fad diet: Does the diet promote safety, good nutrition, enjoyment and practicality? If you answer “no” to any of part of the question, you should avoid participating in the diet long-term. The most effective way to lose weight is to reduce the number of calories and fat you consume and participate in regular exercise, according to the University of Maryland Medical Center.
Dates
Dates are a high-fiber food, containing 3.3 g of fiber for every 5 dates, according to Colorado State University. Fiber is the indigestible carbohydrate found in plant-based foods that helps add bulk to stool and moves it more quickly through the colon. Some fiber, called soluble fiber, swells in the stomach making you feel full for a longer period of time. While fiber is an important part of a healthy diet, it may cause unwanted digestive side effects, such as gas, bloating, cramping and diarrhea. The fruit is also high in sugars, salts, minerals, proteins and vitamins C, B-1, B-2 and A.
Yogurt
Although yogurt is generally good for weight loss and digestive health, some yogurts can actually make diarrhea worse or encourage weight gain. When dieting, use a yogurt that is made with low-fat milk and does not contain any added sugar. The yogurt should state by the ingredients on the label that the product contains live and active cultures. These cultures, also called probiotics, may help promote digestive health and reduce certain gastrointestinal infections.
Considerations
The University of Maryland Medical Center states that healthy weight loss is 1 to 2 lbs weekly. Losing any more weight on a weekly basis can increase your chances of re-gaining the weight when you stop the date and yogurt diet.

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Things to Know About Healthy Desserts

Sometimes a meal just isn’t complete without dessert. The problem is that most desserts are calorie bombs ready to blow up your waistline. Regardless of whether you‘re trying to lose weight or not, it's a smart idea to avoid empty calories. Among the calorie-dense culprits are those sweet indulgences you might eat for dessert. At the conclusion of a meal, choose a last course with nutritional value and without too many high-calorie ingredients. Desserts can be part of your healthy lifestyle, but they should be savored as occasional foods and eaten in small servings after a nourishing meal. While establishing healthy eating habits, you can make desserts healthier by reducing added sugar and using natural ingredients such as wholegrain flour, fruits and nuts.

Cakes and Cupcakes

Like most other baked goods, cakes and cupcakes usually contain butter, margarine, shortening or oil. The Mayo Clinic recommends that you substitute prune puree or applesauce for half of the butter or other fat in cake recipes. For the other half, use a butter-flavored spread or shortening that doesn’t contain trans-fats. If a cake recipe calls for whole eggs, replace each egg with two egg whites or one-quarter cup of egg substitute. Whole-wheat flour can replace half of the all-purpose flour in cake recipes. Try to use a whole-wheat pastry flour, which makes the texture of cakes and cupcakes smooth, soft and light.

Cookies and Bars

When baking cookies and bars from a recipe, you can reduce the fat content by using nonstick pans or light cooking spray on regular baking sheets. In most recipes, lowering the amount of sugar by half doesn't sacrifice much sweetness. Bake cookies and bars that call for rolled oats, dried fruit or nut butters -- all of these ingredients will add extra fiber and nutrients. If you prefer to buy cookies, look for fat-free or reduced-fat products, such as graham crackers, fig bars and ginger snaps, as the U. S. Department of Health and Human Services suggests.

Pies and Tarts

Fruit pies and tarts can be good dessert choices when made without processed pie fillings or fruit canned in heavy syrup. When you bake fruit pies and pastries, opt for fresh fruit whenever possible, or fruit canned in its own juices. Fruit provides plenty of fiber and a variety of essential vitamins and minerals. For a healthier approach to pies and tarts, make the crust with wholegrain flour. Try cobblers and crisps with rolled oats, granola or chopped nuts as a topping. Want a cheesecake? The Texas AgriLife Research and Extension Center at Dallas advises using low-fat cream cheese and a container of nonfat dairy whipped topping in its cheesecake recipe. Suggestions like these can significantly reduce the fat content in cheesecake, cream pies and other rich desserts.

Puddings, Custards and Frozen Desserts

If you enjoy pudding, buy fat-free varieties or try making it at home with skim milk or reduced-fat milk. For custard recipes, consider using silken or soft tofu, which provides a creamy texture without saturated fat. If you like frozen dairy desserts, look for reduced-fat options, such as light ice cream, sorbet and frozen yogurt. Add chopped nuts and fresh fruit to frozen desserts for a nutritional boost. You can also blend fruits with fruit juices and then freeze the mixture to make your own healthy popsicles.

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Health Benefits of Turmeric

Turmeric, or curcuma domestica, is an Ayurvedic herb that comes from South Asia. Turmeric is best known for being a key ingredient in curry powder, but it also has therapeutic uses. Many proponents of juicing, such as Cherie Calbom, author of "The Juice Lady's Guide to Juicing for Health," recommend turmeric both as a healing herb and as a way to add zest to your favorite juice recipe.

Health Benefits of Turmeric

Many natural health experts believe turmeric offers many health benefits. Turmeric might be beneficial in the treatment of atherosclerosis, liver problems, bursitis, headaches, flatulence and colic, according to Raymond Lombardi, author of "Aspirin Alternatives." In addition, turmeric might promote good digestion and regularity, as well as help detoxify the blood and liver. Turmeric is a natural anti-inflammatory agent, and it might help relieve inflammation associated with rheumatoid arthritis. Turmeric might also help relieve the symptoms of multiple sclerosis.

Juicing With Turmeric

You can reap the benefits of turmeric by making juice with it. Add the powder directly to the juicer and blend it with other ingredients. A little turmeric goes a long way; add just 1 teaspoon of turmeric to enjoy the full power of this herb, according to Elizabeth Lipski, author of "See How Easily You Can Naturally Reduce Arthritis, Pain and Inflammation." The turmeric blends well with both sweet and savory ingredients, so experiment with your favorite fruits and vegetables until you find the perfect flavor combination.

Precautions

Most practitioners of natural medicine consider turmeric to be safe, according to Deepak Chopra and David Simon, authors of "The Chopra Center Herbal Handbook." However, like most therapeutic herbs, turmeric is not appropriate for everyone. Turmeric is a natural blood thinner, so avoid taking it if you are on prescribed blood thinners. Turmeric might also upset your stomach if you are sensitive or if you are taking medication for ulcers or heartburn. Consult your physician before you use turmeric if you have any of these conditions.

Purchasing Turmeric

If you are interested in using turmeric for juicing, you can simply purchase the spice at your local supermarket. You will probably not find the whole herb in your local stores, and the powder will blend more smoothly in the juice anyway. Turmeric is also available as an extract or in pill form at many natural health food stores or vitamin stores. Make sure you read the ingredients and purchase only pure turmeric to avoid side effects from other ingredients.

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Calorie Info of Light and Regular Butter

Light butter is made with water and extra air during the churning process, yielding a product with about a quarter less fat than regular butter. The decreased fat content provides significant health benefits, including lower cholesterol and clearer arteries to enable the heart to function more efficiently. Also, in one of many studies that show a correlation between low-fat diets and better health, the National Cancer Institute reports that such diets may help to prevent the recurrence of breast cancer.

Cholesterol

Light butter contains 15 milligrams of cholesterol per tablespoon, compared with 30 mg in regular butter. Excessive cholesterol in the bloodstream causes a buildup of plaque within the coronary arteries, leading to atherosclerosis and an increased risk of heart disease, strokes and heart attacks. While prescription medications can also lower cholesterol, dietary changes such as using light butter are a natural way to reduce cholesterol intake.

Saturated Fat

A tablespoon of regular butter contains 7 grams of saturated fat, as well as slightly less than 1/2 gram of trans fat. Light butter, by contrast, boasts only 3.5 grams of saturated fat. This difference represents a major health benefit, as saturated fat directly increases LDL cholesterol and leads to a higher risk of heart disease. It can also cause cancer, diabetes and other serious health issues.

Calories

A tablespoon of light butter has 50 calories, while regular butter contains more than twice that amount. Excessive calorie intake can lead to obesity, which heightens the risk for high blood pressure, diabetes and heart disease. Low-calorie diets can lead to weight loss and health improvement. Given butter's ubiquitous presence in prepared foods, dieters often have to accept stark changes to their eating habits. The added water content in light butter, for example, makes it ideal as a spread, if less useful for cooking purposes.

Trans Fat

Both light butter and regular butter contain small amounts of trans fat. While the U.S. Food and Drug Administration allows foods with less than 1/2 gram of trans fat to indicate "0 g" on their labels, consumers must remain aware that eating butter with 0.4 grams of trans fat per serving, for example, can still lead to excessive intake. The American Heart Association recommends no more than 2 grams of trans fat per day.

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Essential Nutirients of Peanut Butter

Like the peanuts it's derived from, peanut butter contains protein, phosphorus, vitamin B-3 and magnesium, which all can be found in different types of cheeses. Natural peanut butter is created using only salt and peanut butter. Many commercially made peanut butters also contain hydrogenated vegetable oil, which is used to help stabilize and prevent separation in the product, and sugar.

Protein

Peanut butter contains approximately 25 grams of protein per 100 grams of peanut butter -- about 3.5 ounces. This number depends on the type and blend of peanut butter you buy. A variety of cheeses contain large amounts of protein, making them nutritionally similar to peanut butter. While low-sodium Parmesan cheese is the highest in protein, Romano, mozzarella and Swiss cheese are more nutritionally similar to peanut butter. These three cheeses contain approximately 28 to 30 grams of protein per 100 grams of cheese.

Phosphorus

Phosphorus is a chemical element often found in protein-rich foods. Peanut butter contains high levels of phosphorus, especially organic, unsweetened forms of peanut butter. Parmesan cheese and hard goat cheese are two major types of cheese that contain large amounts of phosphorus per serving. In addition to these cheeses, Romano cheese, Gruyere and Gouda cheese also contain similar amounts of phosphorus per serving.

Vitamin B-3

Vitamin B-3, also referred to as niacin, is an organic compound that can help manage high cholesterol levels in the bloodstream. Peanut butter provides an adequate amount of vitamin B-3 per serving. Hard goat cheese contains the highest levels of vitamin B-3 per serving. Approximately 2.4 milligrams per 100 grams of goat cheese is vitamin B-3. To get a comparable nutritional amount to peanut butter, your hard goat cheese should comprise 36 percent milk fat and less than 35 percent water.

Magnesium

Magnesium is a chemical element that can help you process and utilize calcium you consume in a day. Peanut butter is nutritionally valuable to consumers because of its high magnesium content. Parmesan cheese and hard goat cheese both contain high amounts of magnesium per serving. In addition, Gruyere and Swiss both contain respectable levels of magnesium that are comparable to that of peanut butter.

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Health Benefits of Honey and Black Seeds

Drizzling a little honey on your cereal may provide a sweet alternative, from a health perspective, to refined sugar. Adding oil from black seed, also known as nigella, black cumin or black caraway, to your honey may further increase the possible health benefits. Both honey and black seed may have antibacterial, anti-inflammatory and anti-cancer properties, although most studies showing these effects have been conducted on animals, not people. While black seed honey provides a sweet treat, don't use it to treat a health condition without your doctor's approval.

Honey Benefits

Honey contains numerous polyphenols, plant substances with possible health benefits. Polyphenols found in honey, which include caffeic acid, chrysin, galangin, kaempferol, apigenin and quercetin may have antioxidant properties and restrict cancer cell growth in the laboratory, Indian researchers reported in the July 2009 issue of the "Journal of Biomedicine and Biotechnology."

Black Seed Benefits

Black seed has a long history of use in Islamic medicine, which uses the black seed as a treatment for numerous disorders, running the gamut from cancer to dizziness. Nigella sativa, a flowering plant found throughout Asia, India and Europe produces seeds from which oil is extracted. The oil is mixed with honey to make black seed honey. Black seed oil contains thymoquinon, an antioxidant. Antioxidants can reduce cell damage by destroying free radicals, molecules that destroy cellular DNA.

Combined Effects

Combining honey with black seed may provide a weapon against liver disease. A December 2010 study published in "Integrative Cancer Therapies" found that a combination of the two increased levels of antioxidants, which reduced the viability of liver cancer cells in the laboratory. While animal and laboratory studies have benefit, they don't prove that a substance will have a similar effect on people.

Considerations

While honey and black seed are both generally safe substances, honey from Rhododendron plants can cause honey intoxication, with possible heart rhythm irregularities, weakness, sweating, convulsions and mild paralysis. Children under age 12 months should not consume any type of honey, as they may contract botulism. Black seed in doses greater than 2 grams per kilogram may cause liver damage, Memorial Sloan-Kettering Cancer Center warns. Black seed can also affect the way your body absorbs medications by interfering with CYP2D6 and CYP3A4 enzymes, which help break down medications for absorption. The CYP3A4 enzyme metabolizes more than 50 percent of all drugs, according to the July 2009 issue of "Mayo Clinic Proceedings." Ask your doctor before taking black seed in any preparation, including honey.

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Things to Know About Paprika Toxic Effects

Paprika, a spice ground from bell peppers, is commonly used to add flavor and a vibrant red color to various ethnic dishes. However, some concern over paprika toxicity exists, since the spice is also added to many foods to provide red coloring and flavor in place of chemicals. You might obtain large amounts of paprika in your diet without realizing it, since it is an ingredient in ice cream, candy, baked goods, drinks, meat, soup and condiments.

FDA Policy

Paprika coloring is categorized as "exempt" by the U.S. Food and Drug Administration because it is considered safe. The FDA explains that companies do not have to include paprika on their labels as a result. Instead, paprika can fall under “coloring” or “color added.”

Effects on Rats

In a 13-week study conducted by K. Kanki et al. at the National Institute of Health Sciences in Tokyo and published in the October 2003 issue of the journal, “Food and Chemical Toxicology,” rats were given a diet containing up to 5 percent of paprika. Higher blood cholesterol levels in the rats correlated with the amount of paprika given to the rats. However, up to 5 percent paprika in the diet was considered safe and did not cause any significant health problems in the rats.

Long-Term Effects on Rats

A study by T. Inoue et al., also carried out at the National Institute of Health Sciences in Tokyo, published in the August 2008 issue of the journal “Food and Chemical Toxicology,” found no toxicity related to paprika during a long-term study. The study tested various amounts of paprika in the diet of rats over a two-year period. The paprika resulted in higher levels of the formation of vacuoles, or water-filled compartments in cells, in the liver in male rats who had a diet containing 5 percent of paprika. However, there were no toxicological effects in males or females related to body or organ weight, survival rates or serum or hematological biochemical parameters. Paprika also did not cause tumors in the rats.

Considerations

Many food colorings added to make foods more appealing are associated with side effects. Because of this, paprika is a natural choice to replace red, orange and yellow food colorings, as well as to combine with other colors to create additional hues. For instance, paprika can replace Red 3 and 40 and Yellow 5 and 6, which all contain small amounts carcinogens and can cause allergic reactions, according to the Center for the Science in the Public Interest.

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Things to Know About Sugars and Total Carbs Fiber

The Nutrition Facts label found on food packaging is designed to help you make healthy food choices, but some of the information on the label can be confusing if you don't know what it means. Carbohydrates are an essential macronutrient you need to maintain good health. Understanding the difference between total carbs, fiber and sugar on a food label can make it easier for you to make healthy food choices.

Total Carbs

Total carbs on a food label includes the total amount of carbs coming from fiber, sugar and other carbs, such as starch, which basically is complex sugars. You might see the term "net carbs" used. This refers to total carbs minus fiber carbs. Carbs are your body's primary source of energy, and should make up 45 to 65 percent of your daily calorie intake. On a 2,000-calorie diet, that means about 225 to 325 grams of carbs a day. Carbs are found in a variety of different types of foods such as grains, bread, crackers, fruits, vegetables, sweets and salty snack foods.

Fiber

Fiber is a type of carb that your body cannot digest. Fiber in food does not provide your body with calories, but helps promote bowel regularity and meal satiety. Eating foods with more fiber might also help lower your risk of heart disease and diabetes. Adult women need 21 to 25 grams of fiber a day, and adult men 30 to 38 grams.

Sugar

Sugars are simple carbs, which means they require minimal digestion and act as a quick source of energy. Sugars are naturally found in fruits and milk products, and in foods with added sugar such as sweets and candy. Whether the sugar comes from fruit or sweets, your body uses it the same way. However, sugars found in fruit and milk come with other essential nutrients such as vitamins and minerals, while the sugars found in sweets and desserts offer very little nutritional value. The U.S. Department of Agriculture recommends you limit your intake of foods with added sugar to 5 to 15 percent of total calories, or about 100 to 300 calories a day on a 2,000-calorie diet.

Considerations

When reading food labels to help you make healthy food selections, it is important to take the whole food into consideration. For example, skim milk is not a good source of fiber, and 11 of the 12 grams of its total carbs come from sugar. But skim milk is a good source of protein, calcium and vitamin D. When looking for good carbs in your diet, include more whole, fresh foods such as fruits, vegetables and grains.

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What are the Benefits of Red Bush Honeysuckle?

Red honeysuckle bushes, one of many varieties of honeysuckle plants, produces red berries that are mildly toxic to people and domestic animals. If you want to safely eat honeysuckle berries, choose plants that produce blue berries. The fruit of red bush honeysuckle – lonicera tatarika – provides no medicinal benefits, but the berries of blue bush honeysuckle – lonicera caurulea – contain vitamin A and antioxidants.

Red Honeysuckle Bushes

Two types of bush honeysuckles – amur and morrow – produce red berries and white flowers. They are an invasive plant, meaning they will spread and take over other plant life. Native to Asia, red honeysuckle bushes grow from 6 feet to 20 feet tall and typically flower in May and June. Wild birds feed on red honeysuckle berries and spread the plant’s seeds. Children who eat red honeysuckle berries may develop symptoms of mild toxicity. You should also keep your pets away from red honeysuckle berries. They may experience diarrhea, vomiting and lethargy if they eat the fruit.

Blue Honeysuckle Berries

Blue honeysuckle bushes, native to Japan and Russia, are also known as honeyberries, sweetberry honeysuckles and edible honeysuckles. The berries, which look like overgrown oval blueberries, grow to between 1 and 2 inches long. Some taste sweet and slightly sour, while some berries are bland or bitter. Blue honeysuckle bushes produce about 4 pounds to 5 pounds per plant. While red honeysuckle bushes have been cultivated in North America for more than 100 years, blue honeysuckle bushes are relative newcomers, introduced in the 1980s.

Research

A study published in the December 2008 issue of the “Journal of Agricultural and Food Chemistry” found that blue honeysuckle berries contained the antioxidants anthocyanins, helpful in wound healing; rutin, which reduces inflammation; epicatechin, the antioxidant also found in green tea that may prevent against disease; quercetin, which helps protect against free radicals; ellagitannins, which fight bacterial and viral infections; genistic acid, which fights against free radicals from environmental toxins; and protocatechuic acid, which may reduce inflammation and fight viruses. The study was led by I. Palikova, a researcher at Palacky University in the Czech Republic.

Considerations

The flowers, leaves and bark – but not berries – of honeysuckle bushes have been used in traditional Chinese medicine. Uses include treating coughs, inflammation from arthritis, stomach flu and kidney problems. If you take honeysuckle as a supplement, make certain the formula does not include red berries. Do not eat any kind of honeysuckle berries except blue. Do not use honeysuckle to treat any ailment without consulting a doctor.

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Health Benefits of Sea Vegetables

Sea vegetables include kelp, dulse and the green sheet of nori wrapped around your sushi roll and are typical ingredients in Japanese and South Korean food. Fulvic acids are part of the decomposition process both on land and at sea. Sea vegetables are good for your health because they are rich in minerals. However, the mineral content varies depending on the season and where the sea vegetable comes from, making it an unreliable dietary supplement, according to information from the American Cancer Society.

Fulvic Acids

All natural bodies of water contain fulvic acids in some concentration, according to information from a 1994 issue of “Limnology and Oceanography.” Fulvic acids are a humic substance, which is decomposed organic matter not digested by micro-organisms. You can find fulvic acids in the sediment of water-based ecosystems, in the soil of land-based ecosystems and in your backyard compost pile. You can buy fulvic acids as a dietary supplement, but little clinical evidence exists to support using fulvic acids to prevent, cure or treat any health condition.

Alzheimer's Disease

Alzheimer’s disease results in progressing dementia. Tangled proteins in the brain called amyloid plaques cause this mental malfunction. Fulvic acids have potential as a natural Alzheimer's treatment, according to an in vitro study on human cells from University of Chile reported in the July 2011 issue of the “Journal of Alzheimer’s Disease.” The results of the study show fulvic acids can untangle these proteins, which may lead to new natural Alzheimer’s treatments.

Reduce Copper Toxicity

Fulvic acid can reduce copper toxicity in sea vegetables living in marine and brackish water, according to a study from Stockholm University in Sweden published in the May 2011 issue of "Ecotoxicology and Environmental Safety." High-traffic waterways can contain toxic levels of copper because it’s a common ingredient used in boat-bottom paint. The copper leaches into the water and builds up in some marine animals and plants. Researchers tested the toxic effects of copper in different fulvic acid concentrations using the sea vegetable red macroalga Ceramium tenuicorne. The data shows that, independent of salinity, fulvic acid seems to reduce incidences of copper toxicity.

Microbes in Compost

Kelp in combination with molasses as an amendment to compost optimizes microbial load, according to a study from the Center for Plant and Water Science in Australia published in the September 2011 issue of "Bioresource Technology." You add it while aerating the compost – turning it over with a pitchfork or other implement. Researchers also found inoculating the compost pile used in the study with one part compost extract to 10 parts water, produces the most fulvic acid content in comparison to other dilutions, which is favorable for compost decomposition.

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