Slimline Herbal Kit

24/06/2016

13/09/2014

Eating a High-Protein Diet Is Linked to Lower Blood Pressure read more on Slimline Herbal Kit

The Paleo Diet has earned protein a reputation as a powerful weight-loss tool — but as it turns out, the nutrient is good for more than whittling your waistline. People who consume a high amount of protein tend to have a lower risk of high blood pressure, according to a new Boston University study published in the American Journal of Hypertension.

The researchers tracked 1,361 people’s blood pressure for an average of 11.3 years and found that those who consumed the most protein — about 102 grams per day, from both plant and animal sources — consistently logged the lowest blood pressure. The high-protein group also had a 40 percent lower risk of developing hypertension over the course of the study, compared to people who consumed the least protein, about 58 grams per day.

Related: Why Lots of Bananas a Day May Keep the Doctor Away

And it’s not just because people who pack in protein are gym rats: The blood pressure of both those considered overweight and those considered normal-weight people’s blood pressure benefited when they consumed higher amounts of the nutrient.

“It may be that people who eat more protein have healthier diets in general,” study author Justin Buendia told Yahoo Health. “With higher protein consumption, you may eat less of other high-calorie foods. You may feel full sooner, and that would lead to lower weight, which would lead to beneficial metabolic outcomes, such as lower blood pressure.”

With that said, protein itself may have more direct blood-pressure-taming power: Some of the amino acids in protein may help dilate your blood vessels, effectively lowering your blood pressure, said Buendia. For example, arginine — an amino acid found in both plant and animal protein sources, including eggs— plays a role in blood-vessel dilation; recent animal studies suggest that some amino acids in dairy products may have similar effects, he said.

Related: Low-Carb Diets May Beat Low-Fat Options for Weight Loss, Heart Health

Just don’t eliminate grains in your effort to up your protein intake: Adding fiber to the mix seemed to enhance the blood pressure benefits of protein. Specifically, people in the study who consumed higher amounts of both protein and fiber had a 51 percent lower risk of high blood pressure than those with lower intakes of both. Although the reason is unclear, there is evidence that fiber reduces the risk of insulin resistance and enhances blood-vessel function, leading to lower blood pressure, said Buendia.

So which sources of protein should you seek? “I don’t think it really matters,” Buendia said. A healthy mix of animal protein (e.g. cheese, yogurt, milk, eggs, meat, seafood) and plant protein (e.g. beans, nuts, grains, vegetables) is likely the answer. The biggest takeaway? “If you are worried about your blood pressure, there’s no reason to avoid protein-rich foods. And having an egg or some milk for breakfast is probably a good way to start the day,” said Buendia. “In terms of snacking, instead of going for a bag of chips or bread, have yogurt or a piece of cheese or a small handful of nuts.”

12/09/2014

11 Ways to Stop Overeating After Your Workout Read more on Slimline Herbal Kit

You must have sweated off hundreds of calories during that Spin class, so it’s totally okay to indulge in a bowl of ice cream when you get home—right? Not so fast. Research shows that people tend to reward themselves with rich foods and large portions after exercising, and that they often eat back all of (if not more than) the calories they just burned. There’s nothing wrong with small snack or a filling dinner after exercising, says Emily Brown, RD, a wellness dietitian at the Mayo Clinic in Rochester, Minn. and former professional runner. But before you dig in, you have to understand your body’s true nutrition needs so you don’t end up gaining weight despite all your hard work. Read on for the smartest ways to refuel—and silence that rumbling belly.

Work out right before a meal
If you’re always hungry after you exercise—regardless of whether you ate beforehand or how many calories you burned—try to schedule your workouts before one of your main meals, says Brown. That way, you can refuel with calories you would have consumed anyway, without having to add extra snacks into your day.

RELATED: Get a Flat Belly in 4 Weeks

This strategy can work regardless of whether you’re a morning, noon, or nighttime exerciser. Have a small snack when you wake up and eat a larger breakfast after your a.m. run; hit the gym at lunchtime and pick up a sandwich on the way back to the office; or prep your dinner ahead of time so you can just heat it up when you get home from an evening barre class.

Make your workout fun
Thinking about exercise less as a chore and more as something you do because you enjoy it can help you eat less afterward, according to a 2014 Cornell University study. Researchers led volunteers on a 1.4—mile walk, telling half of them that it was for exercise and half that it was a scenic stroll. The “exercise” group ate 35% more chocolate pudding for dessert than the “scenic” group. In another experiment, volunteers were given post-walk snacks, and the “exercisers” ate 124% more calories than those who were told it was just for fun.

RELATED: 20 Ways to Make Exercise a Habit That Lasts

Pair protein and carbs
When you do need a snack to recover from a tough sweat session, Brown recommends a 4:1 ratio of carbohydrates to protein. “This will allow you to begin to replenish your energy levels and repair muscle damage resulting from the workout,” she says. For workouts less than an hour, keep your snack to 150 to 200 calories total—an open-faced peanut butter and jelly sandwich, a slice of turkey and cheese on crackers, or a handful of trail mix, for example. If you worked out for longer than an hour and aren’t eating a full meal soon, aim for half a gram of carbohydrates for every pound of body weight. A 140-pound person, for example, should refuel with 70 grams of carbs and about 18 grams of protein. (An energy bar or protein shake, plus one of the healthy snacks above, should fit the bill.)

08/09/2014

7 Heart-Healthy Perks of Dark Chocolate

Evidence is building that products of the cacao plant, especially dark chocolate, are good for your heart. Medical studies show that people who eat dark chocolate have healthier cardiovascular systems, boasting better blood circulation and lower blood pressure and cholesterol levels. Cardiologist and Everyday Health columnist T. Jared Bunch, MD, recommends chocolate as part of your strategy to keep the world’s No. 1 killer disease at bay. “Dark chocolate should be included in a life plan that includes exercise, eating healthy foods that are largely plant-based, getting adequate sleep, stress reduction, and maintenance of weight,” says Dr. Bunch. Here, we explore the science behind dark chocolate’s benefits for the heart.

Cacao to Prevent Heart Diseases

Early signs that cacao is a heart-healthy food came from the unusually healthy elders of the island population of Kuna Indians in Panama. They drank large amounts of unprocessed cacao — about four cups each day — and were free of heart diseases, according to a study in the Journal of Cardiovascular Pharmacology. When they moved to cities, adopted Western ways, and gave up traditional cacao drinks, the Kuna developed high blood pressure in old age like the rest of us. Many studies, including 20 on blood pressure effects alone, show links between chocolate and markers of good heart health. Caution with cacao is advisable if you are prone to migraine headaches, because chocolate may be a migraine trigger. And people with chocolate allergies should not eat any type of cacao product. This includes raw cacao, cacao nibs or powder, dark chocolate, or milk chocolate.

06/09/2014

Gross Ingredients You Might Find in Your Beer

That swig of beer may come with more than alcohol and hops — it may also contain a dose of tiny plastic particles, reveals a new study in the journal Food Additives & Contaminants: Part A.Scientists refer to these little fragments as “microplastics,” since they’re less than one-fifth of an inch long.

The researchers tested 24 brands of German beer for microplastics, and found that every last bottle was contaminated with the stuff. (Another gross-out factor: One brand even contained a nearly whole insect, and three had glass shards floating around.)

Related: Why Ramen Noodles Could Cut Your Life Short

So how does plastic make its way into so many brews? The contamination most likely happens during the filtration and bottling processes, study author Gerd Liebezeit, Ph.D., told Yahoo Health. “There is evidence from the literature that filter material can be found in beer,” he said. “And tap water used for washing beer bottles before filling may also contain small amounts of particles.” Although his study was conducted in Germany, the beer production process is fairly universal across the globe — at least among large producers — said Liebezeit, who noted, “This problem probably occurs everywhere.

04/09/2014

Can Burning A Candle Affect Your Health?

You probably own a candle—or 10. If you’re a woman, we’ll go with definitely, since the National Candle Association reports that 90% of candle buyers are women, and 7 out of 10 households use candles. But with more types of wax available than ever, it’s easy to be confused. Is soy better? Is paraffin safe? And is it really that bad to breathe in a little soot? Answers to those questions—and some surprising wax facts—below.

Paraffin
The most common wax used in candle-making, paraffin is made from fossil fuels—hence its newly controversial reputation. In 2009, researchers at South Carolina State University found that burning paraffin candles releases hazardous chemicals into the air. This year, a study declared that all wax types burn alike (but it was funded by the candle-industry groups and a petrochemical lobbying group). Until further research happens, don’t expect this flame war to die down.

Soy
Soy wax is an increasingly popular base for candles, in part because of its long-lasting burn time. “I love soy wax,” says Kristi Head, founder of the California-based line Lite+Cycle. “It’s also a renewable resource, non-toxic, and it provides a great scent throw.” (That’s candle speak for fragrance.)

Beeswax
This naturally fragrant ingredient is purified wax from a honeycomb. And, since a 2001 EPA report[4] found that unscented candles are less likely to produce soot, beeswax is a smart choice for anyone with respiratory issues such as asthma.

Vegetable Wax
A sustainable and renewable resource, vegetable wax has obvious appeal for the eco-chic crowd. “Produced directly from vegetables, it’s readily available to grow and produce locally,” explains Head, who uses non-GMO vegetable wax in her line. “And that lowers the threat to the environment.”

No matter which wax you choose, remember: A properly burned candle should never give off plumes of smoke. It’s a health issue, says Dr. Jerome Nriagu, PhD, DSc, a professor at the University of Michigan School of Public Health. “If candles are burned without adequate air supply, the emissions have the same characteristics as what you would find from diesel [fumes],” he says. “But if you burn your candles properly, you shouldn’t get a lot of smoke.” He advises trimming wicks before lighting, and burning candles only in a well-ventilated area. That may mean cracking a window the next time you light up, but at least you’ll breathe easy.

03/09/2014

Like and Join us on https://www.facebook.com/SlimelineHerbalKit
The country’s toniest juice bars are serving up a new crop of miniature liquid cure-alls targeting everything from fatigue to dull skin. Whether the boosters are mere placebos or worth every dollar, science can’t say. In the meantime, try these and find out for yourself.

THE SHOT: Sea buckthorn

THE SPOT: Juice Generation (New York City)
One of the originals, it opened in 1999 and catered to actors and dancers on the Great White Way. Now nearly every Manhattan neighborhood has one.

THE QUICK FIX: Anti-aging
Founder Eric Helms heard about sea buckthorn when Salma Hayek (a loyal customer) put it in her skin-care line. The tiny orange Himalayan berry is packed with beta-carotene to induce glow, and healthy fats, which reduce wrinkles.

• • •

THE SHOT: Ginger, Lemon, Cayenne, and Turmeric

THE SPOT: Drought (Detroit)
When movies like Transformers 4 film in the Motor City, cast members refresh here. The industrial-chic juicery produces fresh-pressed libations so addictive that actress Michelle Williams has bottles shipped to Brooklyn.

THE QUICK FIX: Immunity-boosting
Ginger—the concentrated base of this shot—fights off viruses, while lemon adds vitamin C, and turmeric recharges your immune system. A dash of cayenne spikes your metabolism.

• • •

THE SHOT: Beauty Booster

THE SPOT: Glow BIO (Los Angeles)
Founded by celebrity nutritionist Kimberly Snyder, author of The Beauty Detox Solution, this store regularly draws her clients, like Drew Barrymore and Reese Witherspoon.

THE QUICK FIX: Better Skin
The algae spirulina contains easy-to-absorb phytonutrients that help rid the body of mercury and toxins that lead to a dull-looking face. A splash of coconut water adds sweetness and hydrates.

• • •

THE SHOT: Chlorophyll

THE SPOT: Organic Avenue (New York City)
Blake Lively, Gwyneth Paltrow, and Owen Wilson are all known to get their vitamin fixes from the signature glass bottles sold at these tiny storefronts.

THE QUICK FIX: Exercise Recovery
Chlorophyll, which gives plants their green hue and absorbs the sun’s energy, ups red blood cells in men. More of those equals more oxygen to tissues, which in theory repairs muscles faster post-workout.

29/08/2014

3 Steps to a Fitter, Slimmer, Younger You

Most of us assume aging is as inevitable as a Bachelor breakup. But get this: “What we think of as growing old is just decay at a cellular level. It’s the molecular dry rot of our modern lifestyles. And it’s optional!” says Henry S. Lodge, M.D., associate clinical professor of medicine at Columbia University and a SELF contributing expert. The science: Your cells constantly regenerate. Taste bud cells turn over every few hours; muscle cells refresh every 90 days. On average, you renew about 1 percent of the cells in your body daily, Dr. Lodge explains. Those cells come in either stronger (read: younger!) or weaker (older) than their predecessors did, based on the chemical signals they receive. Work out and your body hears, Let’s get a little bit younger. Sit on your butt and the message is, Gray hair and wrinkles, activate! And it’s not only your body that benefits. With regular activity, new tissue grows in the cognitive and emotional areas of your brain, keeping you on top of your mental game. Exercise is the fountain of youth. Don’t simply toss in a coin and wish for a younger, fitter body. Try our three-step plan guaranteed to put time on your side.

27/08/2014

For me, a casual jog in the park usually turns into a sprint set to the Chariots of Fire theme song. It’s not because I’m a hardcore runner, or have trouble pacing myself, but because I’m hypercompetitive. If someone passes me—particularly if she is younger or has a better butt than I do—I will speed up and pass her just to prove that I can. (And then I stop a few blocks later to recover from a fit of wheezing.) I’ve also been known to fling Scrabble boards if someone steals my triple word score spot. I’m not proud of this behavior, but the first step is recognizing you have a problem, right?

Which brings me to my workout nemesis: yoga. I desperately need to do yoga, because I have the flexibility of an 80-year-old man. I can’t touch my toes. I can barely sit cross-legged. And doing the splits seems downright unattainable. Every year or so, I find a studio and start attending classes with some measure of regularity. But then it becomes so frustrating that I quit, thus continuing my cycle of stiffness.

Yoga teachers generally preach tolerance of yourself and your limitations. They say things like, “If this pose isn’t available to you, do this instead.” (The word “can’t” is anathema in yoga.) But when I get on the mat and everyone is contorted into some pretzel-like position with their legs behind their heads, I am stressed out because I CAN’T DO IT. There have been studies showing that yoga decreases stress and anxiety, but I beg to differ. During the relaxing savasana pose at the end of each class (which is really just lying still, at which I obviously excel), I’m more worked up than when I came in.

Now here’s the secret: I am not alone. “Yogis are incredibly competitive,” Kristen Dollard, the brand director at Yoga Journal, told me when we were chatting about the phenomenon. “But they lie about it and say they’re not.” I knew it! If you’re good at something, you want to get better—and frankly yes, that does mean getting better than everyone else.

So I found a solution. I’ve started competing with myself in the comfort of my own home, via online classes. I’m already stretching circles around myself and eventually, when I’m ready, I just might take another class our in the wild. Namaste.

25/08/2014

To help along your gut, many experts suggest taking a probiotic, either in food or supplement form. Sales of probiotics are estimated to reach $44.9 billion globally by 2018, according to a report by Albany, N.Y.-based Transparency Market Research. Many foods, from kefir to kimchi, contain probiotics, but it’s the supplements—lactobacillus acidophilus, bifidobacterium, lactobacillus plantarum—that people are really crazy over. In fact, taking a probiotic has become almost as commonplace as taking a multivitamin. We discuss them openly at dinner parties, comparing strains and makers. Celebrities, including Anna Paquin and Lauren Conrad, are regularly spotted carrying bottles of kombucha, a fermented tea that contains probiotics. Jamie Lee Curtis is practically synonymous with Activia, the probiotic-filled yogurt she shills on TV. For many of us, probiotics are a part of what we consider a healthy diet and daily regimen. (I personally take one that was recommended to me by my mother-in-law.)

And studies have suggested that in some cases, probiotics may indeed help. A 2012 report by the non-profit global policy think tank Rand Corporation said that probiotics may reduce the risk of developing diarrhea when taking antibiotics. A 2013 study out of UCLA said that ingesting fermented milk can affect activity in the area of the brain where emotions and sensations are processed. And a 2014 report published in the British Journal of Nutrition lactobacillus rhamnosus—found in Culturelle—could help women lose weight.

Yet there are still many unanswered questions about probiotics.

What Is a Probiotic?

“Essentially, they’re bugs in a capsule,” says Satish S.C. Rao, MD, PhD, an American Gastroenterology Association fellow and the director of the Digestive Disease Center at Georgia Regents University. But if you want to get technical: “Probiotics are active bacteria that have been grown and cultured in the laboratory and are believed to be helpful or beneficial to the human microbiome, or the human gut.” Probiotic supplements are not regulated by the FDA, which means they are not tested as a drug.

Do Probiotics Work?

Maybe? “There’s been a lot of anecdotal evidence that suggest [taking a probiotic] could help a lot, but it’s hard to frame it in a scientific way,” says Nicholas Chia, PhD, associate director of the micobiome program at the Mayo Clinic’s Center for Individualized Medicine in Rochester, Minnesota. “The probiotic field is not one that has included a lot of controlled clinical trials, so there’s no firm answer.” Unfortunately, researchers just don’t know enough about the bacteria that live in our body to know how to treat them. “We have more bugs in our body than body cells,” explains Rao. “Which are good? Which our friends? Which are healthy, which are not healthy? Research is providing early clues, but more needs to be done. The little snippets of information are patchy and haven’t been reproduced.” For instance, the authors of the UCLA fermented milk study also wrote that they weren’t sure whether or not it was a good thing that the substance can affect brain activity.

What does seem to truly work for those with serious, serious gastrointestinal issues is f***l microbiota transplantation. That’s when f***l bacteria of a healthy individual is implanted — usually via e***a — into someone suffering from clostridium difficile, an infection that can cause severe diarrhea. But it’s a serious procedure that comes with its own risks. “It’s for people who can’t leave their house, or their toilet,” says Chia.

23/08/2014

What Science Has to Say About Red Meat

We know that red meat tastes great, and that’s reason enough for us to dig into a medium-rare steak with gusto. But in the last few decades, there’s been as much talk about its health benefits and/or risks as its flavor. Either red meat will lower your cholesterol and help you slim down (some studies say), or it’ll set you on the fast track to diabetes, heart disease, and cancer (according to other studies). What’s a diner to do? Before you swap that sirloin for shiitakes, hang on just a moment. We’re looking to find an answer once and for all: Is beef good for you or bad for you? What does science say about red meat?

It’ll Stop Your Heart! Or Maybe Not!
One of the biggest complaints about red meat is that it’s bad for your cardiovascular health. In 1999, a study that compared heart disease in vegetarians, regular meat eaters, and occasional meat eaters found that vegetarians experienced the lowest rates of ischemic heart disease (hardening of the arteries). But another study conducted that year claimed that because saturated fats are to blame for heart disease, meat-eaters can happily live in health—so long as they consume leaner cuts. Shortly after, in 2000, the Weston A. Price Foundation spoke out against the red-meat naysayers, claiming that it’s not steak and lamb chops but refined carbohydrates and vegetable oils that are actually the cause of heart disease.

In 2004, research showed that women who consume excessive red meat are more likely to contract type-2 diabetes. Add that to a study conducted in 2009, which found that those who consumed red meat (beef, lamb, and pork, according to the researchers) were 30 percent more likely to die of heart disease and cancer. Instead of cutting out meat completely, the researchers suggested baking and poaching the meat rather than grilling or frying it. It would seem that if we just cut back on the burgers and poached our hot dogs, we’d be in the clear. (And in fact, earlier this summer we took a look at the science behind grilling and health—you can read it here.)

It wasn’t that simple, though, because a study in 2013 cited L-carnitine, a compound found in red meat, as the culprit. L-carnitine was proven to be devoured by bacteria that live in the gut, then converted to trimethylamine-N-oxide, a compound that has, in turn, been proven to clog arteries—in mice, anyway. Although L-carnitine is found in plenty of foods, like asparagus and ice cream, there’s a much higher concentration in meats like beef, pork, and lamb. The redder the meat, the greater amount of L-carnitine; 4 ounces of cooked ground beef contains 87–99 milligrams of the compound, more than 20 times what you’d find in a 1/2 cup of whole milk.

22/08/2014

Freaky Facts About the American Diet

#1: Flour and cereal products comprise 23 percent of our calories every day, nearly all of which (89 percent) are refined, which means that they’ve lost most of their vitamins, minerals, essential fatty acids, and antioxidants. Refining of grains can affect blood sugar levels and lead to inflammation throughout the body.

#2: We eat 17 percent of our calories from refined table sugar and high-fructose corn syrup. The current estimate is about 496 calories a day and more than 22 teaspoons. Of course, it takes B vitamins, magnesium, chromium, zinc, and other nutrients to metabolize and use these sugars, but there aren’t any of these nutrients present in refined sugars, so your body has to steal them from somewhere else.

#3: Twenty-four percent of our calories come from fats and oils, most of which have been highly processed and stripped of antioxidants, vitamins, and minerals. These are “junky fats” that have been denatured, oxidized, and structurally damaged. They’re found in nearly all of our packaged and processed foods and in most of the vegetable oils that we buy.

On the other hand…

#4: We eat only 5 percent of calories from fruits and vegetables. Fewer than one person in four eats at least five servings of fruits and vegetables a day (about 2 ½), even though they protect us against heart disease, cancer, diabetes, and most other illnesses.

#5: The average American also eats a dearth of nuts each year, only 15 ounces, and mainly on pastries. Nuts have been reported to support heart and brain health and generally be terrific for us. (Nuts are also linked to a lower risk of pancreatic cancer, and act as a natural weapon to protect your health in these five other ways.)