Sweet on the lips and taste buds, a little bit of sugar is fine from time to time. But too much sugar can have some very adverse effects on your health. For women’s fitness issues, the obvious problem with too much sugar is an expanding waistline or widening hips. But it’s the hidden damages that sugar is responsible for that you need to be aware of. Most of us know the effects of too much sugar when it relates to our teeth. The fact that sugar can cause cavities, holes actually in our teeth is reason for pause because tooth enamel is the hardest tissue in our body. If sugar can penetrate this substance it’s understandable why it can be the source of other harmful effects in our internal system. While it is true our bodies need sugar (glucose) since this is the only fuel the brain can use, it’s important to note that a fully functioning body produces enough sugar for the body through the natural digestion of whole, unprocessed foods. By eating healthy carbohydrates like fruits and whole grains you can give your body all of the glucose it needs without ever having to eat refined white or brown sugar.

Refined sugar has been stripped of all of its vitamins, minerals and fiber and therefore does not digest naturally. In order to metabolize sugar through the kidneys, the heart is forced to work extra hard. On top of that, when sugar is released in the bloodstream, it causes an influx of adrenaline, which also puts unnecessary stress on the heart. Eating sugar before going to bed makes the heart work exceptionally hard and puts your health in danger. The average American eats 2 to 3 pounds of sugar a week. That includes table sugar used in coffee, brown sugar used in cooking, soft drinks, sweetened tea and processed foods containing sugar. It has addictive properties that make breaking the habit as hard withdrawing from some narcotics. But it is possible to get the sugar monkey off your back. Begin by adding one extra fruit to your daily diet each week or every two weeks. For each fruit you add, subtract one teaspoon or one source of processed foods such as cookies or cake from your diet. Substituting fruit for processed sugar will change your taste buds and train them to appreciate the fructose in place of the sucrose. It may take some time, but it will be a change that you can live with for the rest of your life.

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We all know that drinking bottled water leads to the creation of vast amounts of waste. Americans alone are adding 30 million PET water bottles to landfills every single day! Much of the plastic that results from recycling pet bottles ends up going unused. Even the manufacturing and transportation of the bottles takes a toll in the form of millions of barrels of fossil fuels being consumed.Fact is, using a reusable water bottle is good for the environment. But all reusable bottles are not created equally. So what are the choices?
-Glass Bottles. Glass is a great choice for taste and it is environmentally friendly. Unfortunately glass is impractical as a portable water bottle so I will leave it off as well.
-Aluminum Bottles. Aluminum bottles are usually the most expensive option, but they also come in the widest range of trendy colors and styles. Aluminum is lighter than steel so if you carrying it around you can lighten your load a little bit. Because of the possibility of aluminum leaching into the water, aluminum bottles typically have a liner to prevent any leeching. Some people have reported the lining having an impact on the taste of the water while others do not notice the taste at all.
-Stainless bottles are made from stainless steel, a neutral metal that does not leach. Stainless has been the choice for food service items for this reason. The newest stainless bottles are very light and typically have a wider opening that allows for the addition of ice cubes – something to consider on those hot days. Stainless is my personal choice. In my opinion I get the freshest tasting water from stainless and I like the wider opening.

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For centuries, people have enhanced their foods with various flavorings, preservatives, and dyes. But some ingredients on today’s food labels can be downright scary. Few foods reach today’s supermarkets free of additives – substances that do not occur naturally in a food but are added for various reasons. These include preservatives to prevent spoilage; emulsifiers to prevent water and fat from separating; thickeners; vitamins and minerals (either to replace nutrients lost in processing or to increase nutritional value); sweeteners (both natural and artificial), salt, flavorings to improve taste; and dyes to make everything from candies to soft drinks more visually appealing.

In all, North American food processors may use any of about 2,800 additives. Although many people question the safety of these additives, the fact is that their use is governed by stringent regulations. Authorities require extensive studies before an additive is allowed on the market. In spite of this, rare reactions to certain additives are possible. The appropriate use of additives, though, allows us to enjoy history’s safest and most abundant assortment of foods.

Some 10,000 substances make their way into food during growing, processing, and packaging; some of these accidental additives can pose more of a health threat than preservatives and other direct additives. Some foods, for example, contain traces of pesticides sprayed on crops or applied to the soil. Environmental pollutants in foods, such as PCBs, mercury, and lead, are harmful when ingested in large quantities.

Sometimes allergic reactions that are blamed on foods or intentional additives are actually triggered by an unintended one. For example, a person who has never had a food allergy may inexplicably develop a rash after drinking milk. The resulting small amounts of penicillin in the milk would not be harmful for most people, only to those who are allergic to the drug.

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While it is true that there is no substitute for experience, the Golden Rule of medicine is that nothing can be considered standard until clinical studies have been performed and repeated. This is especially true when it comes to alternative medicine or traditional Chinese medicine, because opponents of these medicinal practices argue that there is no clinical evidence to support the fact that millions of individuals around the world have been successfully using traditional forms of medicine for thousands of years. And something that should be taken into account is the anecdotal evidence spread out over several thousand years. This should be considered equally as important as clinical studies.

In any case, a recent alternative theory arising out of the University of Turku in Finland is showing yet another reason to take the super product known as probiotics. Long considered one of the most healthy types of live microorganisms living in the body, inhibiting pathogens and toxins produced in bacteria as well as improving the balance of intestinal flora, probiotics have been touted as one of those wonder elements that every individual should take, and the most recent study from Finland is showing that probiotics can actually help pregnant women lose belly fat more quickly after giving birth than women who do not take probiotics.

The cases specifically looked at 256 expectant women and found that the women who took probiotics during the first trimester of pregnancy had reduced body fat a year after giving birth in comparison to the women who did not take probiotics. They were divided into three groups, with the first group receiving dietary counseling, low-fat foods, and probiotics. The second group received counseling, food, as well as a placebo, and the third group received only the placebo. 12 months after giving birth, all the women were measured for waist circumference and level of body fat, and what the research showed was the women who took probiotics had a 25% central obesity rate in comparison to the women who did not take probiotics, who had a 43% central obesity rate. The pure placebo group had 40%.

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Antioxidants are vital to good health, but fortunately there are many sources of antioxidants that are widely available. Better still, most of these sources, such as fresh fruit and vegetables, are good for us in other ways too. But what exactly is an antioxidant? Our bodies need oxygen to survive. We breathe in air containing oxygen, and breathe out air that has had much of the oxygen replaced by carbon dioxide. Oxygen allows our bodies to release the energy from our foods, and to carry out all the other processes that keep us alive. Without it we would die within minutes since without oxygen our hearts and brains quickly stop working. So we do need oxygen, but the problem is that it is actually toxic! There have been cases of premature babies accidentally given pure oxygen for too long, for example, and the babies lose their sight. Scuba divers breathing air too rich in oxygen are in danger of damage to their central nervous systems, lungs, and eyes. Oxygen is also very powerful ― which you will recognize if you have ever seen an iron bar rusted away by exposure to the oxygen in air.

When we take a lungful of air, the oxygen is absorbed into the bloodstream and is taken to the cells where it is needed. When the cells take the oxygen from the blood they use it in a process called oxidation. But oxidation produces substances called oxidants, which are also known as free radicals, and these are harmful to the cells. Oxidants can also be produced by smoking, stress, exposure to pollution, pesticides, X-rays or radiation, unhealthy foods, overly-strenuous exercise, sunburn, and too much alcohol. It is impossible to avoid oxidants because they are produced in the body and taken in from outside, and over time they do produce cell damage, and this is essentially the cause of the ageing processes.

Oxidants, or free radicals, are unstable atoms or molecules, and they try to become stable by attacking other molecules, which in turn become oxidants themselves. A chain reaction is produced, in which the oxidants damage the cells, especially DNA, proteins and fats within the cells, and they can destroy cells entirely. Oxidants are believed to be involved in many diseases and medical conditions, such as cancers, cataracts, heart disease, diabetes, macular degeneration, arthritis, stroke, Alzheimer’s disease and many more, along with many of the processes of degeneration that occur in our bodies as we age. They are also at work when oils turn rancid, and when peeled apples turn brown.

The term “antioxidants” literally means “against oxidants”. Antioxidants seek out the free radicals produced in the cells and stabilize them before they have a chance to cause damage. They are also believed to enhance the immune system and help our bodies fight off disease and damage. Antioxidants come in the form of vitamins, especially A, C and E, beta-carotene, other nutrients, and enzymes. An antioxidant can only stabilize one oxidant, and after that it is inactive. This is why we need a constant, daily supply of fresh antioxidants.

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