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Comidas e bebidas

Estudos mostram que tomar café pode reduzir risco de câncer de mama!

Studies show drinking coffee may reduce risk of

breast cancer

Thursday, May 12, 2011 by: S. L. Baker, features writer

(NaturalNews) Breast cancer is a serious concern for women. According to the National Cancer Institute, the disease took about 50,000 lives last year in the U.S. alone. But the mainstream media, as well as mainstream medicine, often treat breast cancer as something that strikes out of the blue — giving women no choice but to hope they are not one of the “unlucky” ones to get breast cancer. At the same time this subjects women to to mammography so a malignancy can be spotted early, despite the fact the actual radiation exposure associated with mammograms is known to raise the risk of breast cancer in some women (http://www.naturalnews.com/024901.html).

But here’s good news. Scientists studying natural compounds in plants are finding many may offer some level of protection against breast cancer. That means women can start taking control of their breast cancer risk by paying attention to what they eat and drink. In detailed research just published in BioMed Central’s open access journal Breast Cancer Research, scientists from Sweden’s prestigious Karolinska Institute present compelling evidence that something in coffee slashes the risk of breast cancer.

The new study concludes that drinking coffee specifically reduces the risk of what researchers call anti-estrogen-resistant estrogen-receptor (ER) negative breast cancer, dubbed ER-negative breast cancer for short.

The Sweden research team compared lifestyle factors and coffee consumption between women with breast cancer and women the same age that did not have any breast malignancies. It turns out that coffee drinkers had a far lower incidence of breast cancer overall than women who rarely drank coffee.

Delving further into the impact of coffee, the scientists looked at several lifestyle factors that affect breast cancer rates, including age at menopause, exercise, weight, education, and a family history of breast cancer. Once they had adjusted their data to account for all of these factors, they found that the protective effect of coffee on breast cancer zeroed on one type of the disease — the ER-negative breast cancer.

Although the evidence appears strong that coffee has beneficial effects in protecting women from ER-negative breast cancer, it’s not clear just what the mechanism and compounds involved are. The researchers noted in a statement to the media that the protection from coffee may be due to way the coffee is prepared, or perhaps the type of coffee bean used.

Bottom line: as NaturalNews has reported previously, the new coffee study is the latest in a growing body of scientific data showing that natural substances are formidable weapons to both prevent various types of breast cancer and even halt cancerous growth once cells are malignant.

For example, in a study published in the journal Crop Science, Colorado State University scientists studied the anti-cancer activity of six kinds of dry legumes and found consumption of every kind of bean reduced the incidence of cancer and tumors in animal models (http://www.naturalnews.com/025614_c…).

In addition, Elaine Hardman, PhD, associate professor of medicine at Marshall University School of Medicine, gives this advice to women based on her cancer research: eat more walnuts. Her research strongly suggests those nuts can substantially reduce the risk of breast cancer (http://www.naturalnews.com/026115_w…).

For more information:
http://breast-cancer-research.com/
http://www.naturalnews.com/024901.html
http://www.naturalnews.com/029204_b…
http://www.naturalnews.com/025633_c…


Chimarrão ou tererê!!!

Nativo dos pampas, andou de escanteio. Com a profusão de chás do Oriente, ele não conquistou o devido espaço nas xícaras de gourmets nem chamou a atenção de gente preocupada com vida saudável. Mas isso está para mudar…

por ADRIANA TOLEDO 
design LETÍCIA RAPOSO
 
fotos ALEX SILVA

Quente, gelado, no chimarrão ou no tererê — os brasileiros têm muitas maneiras de sorver a infusão de erva-mate. E todas elas garantem seus benefícios. Inspirados pela onda do chá verde e do chá branco (estes oriundos da China), pesquisadores resolveram checar se o nosso chá — nosso e de outros países com cenário marcado pelos pampas, como Uruguai, Paraguai e Argentina — ofereceria benefícios ao organismo. 

Na Universidade Federal de Santa Catarina, notaram que três doses de uns 300 ml diários — ou quase 1 litro por dia — são capazes de diminuir em 13% o colesterol ruim, o LDL, e aumentar o bom, o HDL. “Essa ação foi observada em amostras de sangue de 100 voluntários que incluíram a bebida nas refeições durante 60 dias”, explica o farmacêutico-bioquímico Edson da Silva. Ele especula que isso se deve às saponinas, substâncias que funcionam como uma espécie de detergente e reagiriam com ácidos biliares, impedindo a absorção da gordura pelo intestino. 

O mesmo efeito anticolesterol foi confirmado por um trabalho conduzido por pesquisadores da Universidade São Francisco, em Bragança Paulista, no interior do estado — mas este realizado em cobaias. “Além da queda nas taxas de colesterol, notamos que os níveis de triglicérides e açúcar baixaram”, relata um dos autores, o biólogo Marcelo Ribeiro. “Também percebemos uma diminuição de aproximadamente 4% no peso dos animais”, completa sua colega Patrícia Carvalho, especialista em ciência dos alimentos. Ela acredita que princípios ativos da erva-mate não ajam apenas nos sais biliares, mas inibam a atividade da lipase, uma enzima secretada pelo pâncreas que está envolvida na digestão de gordura.

retirado de http://saude.abril.uol.com.br/edicoes/0306/nutricao/conteudo_408660.shtml


Hambúrguer de brócolis

Hambúrguer de brócolis

INGREDIENTES:

  • 1 maço médio de brócolis japonês cozido e picado (só as flores)
  • 1 cebola pequena picada
  • 1 clara
  • 2 colheres (sopa) de aveia em flocos finos
  • 3 colheres (sopa) de farinha de rosca
  • meia xícara (chá) de maionese HELLMANN?S light
  • meia colher (chá) de sal
  • 7 fatias de queijo-de-minas frescal light
     
    Para untar e polvilhar: 
     
    creme vegetal DORIANA light
  • farinha de rosca

Veja a tabela de conversão de medidas.
(gramas para xícaras, colheres, etc.)

 

1h 00min

7 porções

MODO DE PREPARO:

  1. Pré-aqueça o forno em temperatura média (180°C).
     
  2. Unte e polvilhe uma assadeira média (33 x 23 cm).
     
  3. Reserve.
     
  4. Em uma tigela média, junte os brócolis, a cebola, a clara, a aveia, a farinha de rosca, a maionese HELLMANN?S light e o sal.
     
  5. Misture.
     
  6. Enfarinhe as mãos com a farinha de rosca, coloque porções da mistura e modele pequenos hambúrgueres.
     
  7. Coloque um ao lado do outro na assadeira reservada e leve ao forno por 10 minutos.
     
  8. Vire os hambúrgueres e deixe por mais 10 minutos ou até dourarem.
     
  9. Retire do forno, cubra cada um com 1 fatia do queijo-de-minas frescal, coloque sobre ela outro hambúrguer e leve ao forno por mais 5 minutos ou até derreter o queijo.
     
  10. Sirva em seguida.
     

INFORMAÇÕES ADICIONAIS:

VARIAÇÃO

Se preferir, coloque uma fatia de tomate sobre a fatia de queijo, cubra com outro hambúrguer e leve ao forno.

DICA

Se utilizar outro tipo de brócolis, dê preferência a um maço grande e utilize somente as flores.

retirado de http://tudogostoso.uol.com.br/receita/17173-hamburguer-de-brocolis.html


Aspartame – Nutrasweet – the History of this Toxic Chemical and Its Promotion (Part 1)

 
 
(NaturalNews) In December of 1965, while James Schlatter, a chemist for G.D. Searle & Company, was working on an anti-ulcer drug candidate he accidentally discovered aspartame. He was recrystallizing aspartame from ethanol when the mixture spilled onto the outside of the flask he was using. Some of the powder landed on his fingers. Schlatter discovered the sweet taste of aspartame when he absent-mindedly licked his finger later. He realized that the sweet taste must have been the aspartame.

The first report of the discovery of the artificial sweetener was in the Journal of the American Chemical Society. It stated:

"We wish to report another accidental discovery of an organic compound with a profound sucrose (table sugar) like taste… Preliminary tasting showed this compound to have a potency of 100-200 times sucrose depending on concentration and on what other flavors are present and to be devoid of unpleasant aftertaste."

G.D. Searle has spent the last 40 years aggressively and recklessly promoting their accidental discovery with total disregard to the evidence they have gathered that show how dangerous and toxic this chemical is to human beings.

As early as 1984, studies were performed that clearly indicated the toxicity of Nutrasweet (aspartame) to living organisms. In 1984, the State of Arizona completed studies showing that aspartame in carbonated beverages can break down into free methanol (among other things) in 99°F temperatures. Compare this to human beings’ average body temperature and we begin to see a problem.

On May 13, 1998, the University of Barcelona produced a study clearly showing that Aspartame was transformed into formaldehyde in the bodies of the living creatures, and that upon later examination the formaldehyde had spread throughout the vital organs of their bodies.

The chemical breakdown of Aspartame in the human body is as follows:

Methanol, from Aspartame, is released in the small intestine when it meets the enzyme chymotrypsin.

The methanol is then converted to formaldehyde. The formaldehyde is next converted to formic acid. Formic acid is toxic and is commonly used as an activator to strip epoxy and urethane coatings. Phenylalanine and aspartic acid (90% of Aspartame) are amino acids normally used in the synthesis of protoplasm when supplied by the foods eaten. When unaccompanied by other amino acids, they become neurotoxic.

The FDA has established at least 92 medical/health problems that have symptoms associated with Aspartame. These include abdominal pain, anxiety attacks, Arthritis, Asthma and asthmatic reactions, bloating, edema , blood sugar control problems, brain cancer, breathing difficulties, burning eyes or throat, burning urination, chest pains, chronic cough, chronic fatigue, confusion, death, depression, diarrhea, dizziness, excessive thirst or hunger, flushing of face, hair loss or thinning of hair, headaches/migraines, dizziness, hearing loss, heart palpitations, hives , hypertension, impotency and sexual problems, insomnia, irritability, joint pains, laryngitis, marked personality changes, memory loss, menstrual problems or changes, migraines and severe headaches, muscle spasms, nausea or vomiting, seizures and convulsions, slurring of speech, swallowing pain, tachycardia, tremors, tinnitus, vertigo, vision loss, and weight gain.

Aspartame disease mimics the symptoms and many times worsens the following diseases:

Fibromyalgia, Arthritis, Multiple Sclerosis, Parkinson’s Disease, Lupus, Diabetes, Epilepsy, Alzheimer’s Disease, birth defects, Chronic Fatigue Syndrome, Lymphoma, Lyme Disease, and Attention Deficit Disorder.

In September 2004, an affidavit was signed describing the third world studies and the health hazards of aspartame. These studies were conducted in 1983 and 1984 by the G.D. Searle Company and were translated to English from Spanish in 1984. The "double blind" studies showed irrefutable evidence that aspartame caused severe health problems and even death to the study group. According to the affidavit, the doctor directing the studies has not been seen since the approval of aspartame in 1984. The affidavit also describes how the affiant was directed by G.D. Searle officials to destroy all records of the studies (including filed notes and/or translations) possessed by the affiant. The affiant also described how the translations were forwarded to the G.D. Searle corporate offices in Illinois.

These studies were destroyed and kept from the public and from health investigators.

About the author

Jo Hartley
Wife, Mother of 8, and Grandmother of 2
Jo is a 40 year old home educator who has always gravitated toward a natural approach to life. She enjoys learning as much as possible about just about anything!
http://www.loftymatters.com
 

Veja o que a salsicha, o bacon e o presunto podem fazer pela sua saúde

 
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