Magnesium / Nutrition / Research / September 5, 2014

Do you need more energy? If you’re like most of our readers, you live a fast paced life. Maybe you are juggling grandkids on the weekend. Perhaps you’ve started to travel, or maybe you’re taking classes for a new found hobby. Or you may have a more flexible schedule – but flexible doesn’t necessarily mean relaxing! In fact, many of you have told us you’re more active now than at any other time of your lives. If that’s true for you, and you often feel tired, worn out, and lethargic, despite exercising and getting lots of rest, one possible cause is a lack of magnesium in your diet. Magnesium is a vital mineral that has been shown to positively impact energy, muscle function and bone quality (when taken with calcium and vitamin D). And studies show as many as 80%…

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Recipes / Research / August 22, 2014

This recipe boasts 463 mg of calcium and 108 mg of magnesium all in this tasty dish! Wild shrimp contains a significant amount of selenium (102% of your daily value) in just 4 ounces! Selenium is an important trace mineral in your body and is needed in small amounts for various functions. It has also been shown that selenium has a positive impact on bone and joint health. Another health benefit of wild shrimp is that it has astaxanthin, which is a carotenoid that is receiving notable attention from health research for both it’s anti-inflammatory and antioxidants properties. [1] In addition to wild shrimp, this recipe adds plum tomatoes, crushed garlic and fresh herbs like cilantro or parsley – all these ingredients added together make a dish that is packed with vitamins and minerals in each bite! Sources http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107

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Nutrition / Research / June 18, 2014

Recent studies have shown the need for supplements in today’s diet. One reason is our farming practices – because the soil is not nutrient rich like in the past, our food isn’t either. And because of this, you are no longer able to get the adequate amounts of vitamins and minerals from your food alone. Second, we are consuming more empty calories in the form of sugar and refined and processed foods – which isn’t doing us any favors. With that in mind, the infographic below gives you an idea of supplements versus foods. This is not saying that we should replace our foods with supplements altogether, rather that supplements are now essential to our everyday diet because of the current state of our food system. Source by : blog.supplementcentre.com/ Taking a supplement as security for the shortfall of vitamins…

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Bone-Healthy Living / Research / May 27, 2014

As someone who struggled greatly to mold myself into the person I wanted to become, I’ve had a life-long fascination with high-achievers and people who seem to effortlessly succeed. My fascination led me to study people I admire in an attempt to raise the bar in my own life. I do believe that we’re here to constantly learn, improve, and teach what we know to others. In this sense, we’re never done—we can never stop learning or striving to improve, as the point of being here is to do something with our lives that contributes to the world in a positive way. As part of my study of people who achieve and attain the highest level success, I also had to focus my attention on those who don’t. In this category of people, I identified two distinct groups: those who…

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Nutrition / Research / May 8, 2014

What difference has it made that we humans pulled a huge dietary and lifestyle switch on cattle? Cows used to graze freely and eat various types of grasses (cereals, bamboo, grassland grass etc) as well as shrubs, clover and hundreds of species of sedges (a well known sedge for example is papyrus). Created by American Grassfed Association Yet since about 1950 we’ve fed them mostly corn and corn byproducts like husks, cobs, along with a minority of soy and soy hulls, spent brewery grain and some other cereals. Most cows spend the first 12 months of their lives eating grass, but after the first year the mass majority are moved to feedlots where they eat corn in order to fatten them up to 1200 lbs and beyond. They say ‘you are what you eat’. And the same is true for…

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Bone-Healthy Living / Research / April 14, 2014

Guest Author : Dr. Karen Wyatt is a hospice and family physician who writes extensively on spirituality and medicine, especially at the end-of-life. She is the author of the award-winning book “What Really Matters: 7 Lessons for Living from the Stories of the Dying.” Connect with her at karenwyattmd.com, on Facebook at fb.com/WhatReallyMattersWithKarenWyatt and on Twitter @spiritualmd.     In my work as a hospice physician I found that most of my patients desperately needed to talk about life and whatever meaning it holds, as they looked back from the vantage point of their last days on this planet. For many of them it was very important to know whether or not they had fulfilled a purpose through their existence here or if they were leaving behind anything by which to be remembered. For some the search for meaning was…

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Bone-Healthy Living / Research / April 7, 2014

Guest Author :John La Puma MD is a practicing physician, board-certified in internal medicine and nutritionist. His latest publication is REFUEL: A 24 Day Eating Plan to Boost T and Stamina Naturally. For more from Dr. John La Puma, please visit drjohnlapuma.com.   Everyone is short on sleep these days, but women suffer more mentally and physically than men if they get fewer Zs. That’s even more true in perimenopause and menopause, because as estrogen and progesterone drop, their sleep-inducing abilities go away too. Having trouble staying asleep is an early warning sign for menopause, and postmenopausal women are at risk for hypothyroidism, weight gain and sleep apnea…but you already knew that. The good news? Both men and women can turn down the blue wavelength light from LED screens earlier before bed, and help the pineal gland in your brain…

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Recipes / Research / April 4, 2014

I must confess that before 6 months ago, I had never tried brussels sprouts in my life! The first time was at the famous Jean Georges Steakhouse in Las Vegas. I remember the flavor and texture being enhanced by a balsamic reduction and chopped walnuts – I was in love. Who thought the star of a meal could be a side of brussels sprouts?! After that night, all I could think about was recreating my own version and fortunately, it only took me a couple of tries to perfect it. This dish is simple, has little prep time, and is sure to be a crowd-pleaser!

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