7 Key Antioxidants to Improve Your Cardiovascular System

Antioxidants can play a key role in improving the cardiovascular system. The best choices include selecting antioxidants and nutrients from foods instead of getting them through supplements.

There is not enough evidence to show that supplements reduce the risk of heart disease or improve health, according to the American Heart Association. However, the AHA recommends foods rich in antioxidants and nutrients to control weight, blood pressure, and cholesterol to boost the cardiovascular system.

Antioxidants are believed to combat free radicals that may contribute to the development of heart disease and cancer.

Along with a healthy diet, the AHA also recommends a healthy lifestyle and regular physical activity to improve the cardiovascular system.

Here are the seven key antioxidants to improve your cardiovascular system and the foods to find them:

1. Heart-healthy antioxidants are found in nutrients such as vitamin A, vitamin C, vitamin E, beta-carotene, lutein, lycopene, and selenium. 
 
Many fresh, whole foods contain these nutrients to lower the risk of certain diseases, but it is not understood if it's the antioxidants that achieve the positive effects or other nutrients, notes the National Institutes of Health.

2. Fruits rich in antioxidants include blueberries, raspberries, cranberries, and blackberries, Dr. Joseph Mercola reports. Berries contain antioxidants from vitamin C, carotenoids, and carotenes.

3. Vegetables such as green leafy veggies contain high amounts of antioxidants. 

Eating raw, fresh, or organic vegetables offer optimal results. Rich sources of antioxidants may also be found in corn, eggplant, onions, red bell peppers, beets, broccoli flowers, alfalfa sprouts, Brussels sprouts, spinach, and kale, according to Reader's Digest.

Dark, leafy greens such as spinach and kale are particularly good foods to find vitamins A, C, and E. Kale is also rich in lutein.

4. Pecans, hazelnuts, and walnuts are among the nuts that provide healthy antioxidants. Brazil nuts in particular are highly regarded as a natural source of selenium. 

Nuts contain the resveratrol and healthy fats for the heart, WebMD says.

Resveratrol is an antioxidant more commonly associated with grapes and red wine.  
5. Fruits like watermelons, pink grapefruits, apricots, pink guavas, and tomatoes contain the antioxidant lycopene. 

While it's common for fruits to lose some of their nutrient value when cooked, the lycopene in tomatoes becomes more digestible when heat-processed.

6. Whole grains include whole grain breads, wild or brown rice, and corn tortillas. Avoid refined grains, such as white breads and white rice. 

Look for whole grains as a source of selenium if you have a nut allergy.

Corn is another source for lutein.

7. Beans have a variety of vitamins and minerals for antioxidant action in the body. They include green soybeans, black beans, kidney beans, black-eyed peas, and lentils.

WebMD points out that green soybeans and soy, in particular, contain the antioxidants selenium and vitamin C. 

The Spice that Kills Breast Cancer Stem Cells

Who doesn’t love ginger cookies or spice cake? The signature ginger flavor adds a delightful taste to almost anything to which it is added.

But taste is not the only reason to love this amazing spice. Not only is ginger a delicious addition to food, it is also one of the best natural medicines around. And, now there is more reason than ever to turn to ginger for its impressive healing abilities: research shows that this spice sensation kills breast cancer stem cells.

While cancer is made up of a range of cells, its stem cells have the ability to self-renew and give rise to a large number of cancer cells and have shown resistance to numerous chemotherapy drugs. As a result, these cells have been the target of widespread investigation. It is believed that targeting these cells will help to effectively kill cancer cells and tumors. However, to date, cancer stem cells have posed a serious obstacle to cancer therapy as they are often the cause of cancer relapse. 

According to research in the online medical journal PLoS One, the herb ginger, or gingerroot as it is also called, holds promise in the destruction of cancer stem cells and cancer in general. That’s because ginger contains several substances that have been found to kill stem cells and interfere with their ability to renew.

Specifically, ginger contains the anti-cancer compounds known as gingerols and 6-shogaol. The study found that these compounds effectively targeted breast cancer stem cells and prevented them from renewing. While it is possible that these ginger compounds will have the same effect on other types of cancer, they were not explored in this particular study.

Other research published in the International Journal of Preventive Medicine found that these compounds and two others found in ginger showed significant anti-cancer properties. While more research is needed, the authors of the PLoS One study state that ginger, and an extract of its constituent 6-shogaol, is “a promising therapeutic agent which should be further followed up for breast cancer treatment.”

Since ginger has a proven safety track record, it is worth consideration as part of an anti-cancer or cancer-prevention plan. You can use a ginger extract (usually the medicinal parts of roots like ginger are extracted in alcohol). These extracts, known as tinctures, are available in most health food stores. Follow package instructions; however if you’re using it as part of your breast cancer treatment program, you may need higher dosages than the package indicates. It is best to work with a qualified herbalist or natural medicine practitioner along with your oncologist.

For day-to-day help with cancer prevention, you can add chopped, fresh ginger to soups, stews, stir-fries, vegetable or meat dishes, as well as desserts. Add fresh ginger to a juicer while making juices. You can also add chopped, fresh ginger to water and boil it for at least 45 minutes but preferably an hour, then strain and drink as a hot or iced tea. Add the herb stevia if you prefer a sweeter-tasting beverage. Always choose fresh gingerroot over dried ginger powder as it contains far more of the medicinal compounds. 

10 Surprising Causes of Weight Gain

We all know that eating right and exercising are the keys to keeping excess pounds off…but there are other surprising factors that can also have an effect on your weight—from your bedtime to the ingredients in your skincare products.

A late bedtime

Scientists have been finding more and more links over the years between lack of sleep and weight gain. Most recently, in a study published earlier this month in Sleep, University of California, Berkeley researchers found that, for young adults, a later bedtime during the workweek was associated with an increase in body mass index over time—and, unfortunately, not even exercise or total sleep time mitigated the BMI increase.

Food additives

Emulsifiers—aka the additives that give foods like peanut butter a smooth, creamy texture—might be causing weight gain, changing your gut’s microorganisms and increasing inflammation, according to recent research published in Nature. The study’s researchers looked at the emulsifiers carboxymethylcellulose, sometimes found in ice cream, dressing, gelatinous desserts, cream cheese spread and cottage cheese, as well as polysorbate-80, sometimes found in ice cream, salad dressing and mayonnaise.

Your favorite cooking show 

If you get your recipes from the Cooking Channel and often cook indulgent dishes along with TV chefs, you may have a higher BMI than those who don’t, suggests a study published earlier this year in Appetite. The study researchers found that obtaining food information from cooking shows, watching food television and cooking frequently from scratch were all associated with a higher body mass index.

Your makeup bag

The Environmental Working Group reports that the average woman uses 12 beauty products containing 168 different ingredients daily—and some of these ingredients are wreaking havoc on their bodies. One such ingredient currently being investigated? Triphenyl phosphate, also known as TPHP, commonly found in nail polish and nail treatments and shown to possibly disrupt the endocrine system and contribute to obesity. Polysorbate-80 (the emulsifier listed above found in foods) also shows up in a lot of face creams.

Your furniture

Most of us probably don’t think of our couch or carpets as being full of chemicals, but plenty of furniture sold in the U.S. actually contains synthetic flame retardant chemicals. And according to scientists at the University of New Hampshire, those chemicals in foam couch cushions, carpet padding and electronics have been found to cause metabolic problems that lead to insulin resistance, a major cause of obesity.

“Despite the plethora of resources devoted to understanding the roles of diet and exercise in the obesity epidemic, this epidemic continues to escalate, suggesting that other environmental factors may be involved. At the biochemical level there is a growing body of experimental evidence suggesting certain environmental chemicals, or ‘obesogens’, could disrupt the body’s metabolism and contribute to the obesity epidemic,” explained lead researcher Gale Carey.

Your plates

Big plates can mean bigger portions, according to numerous studies. The brain associates a lot of white space on a plate with less food, possibly causing you to go for seconds—one study at Cornell University found that people given large bowls not only ate 16 percent more, but their estimates of how much they ate were actually 7 percent less than the estimates of people eating out of smaller bowls.

Criticism

Anyone who’s ever been nagged by a loved one about their weight knows it doesn’t feel good…but it turns out, it’s not good for your diet either, according to research published in Personal Relationships in 2014. When researchers asked college-aged women to discuss their weight, how they felt about it and whether they discussed their weight with loved ones, they found that women who received few messages of weight acceptance from loved ones gained 4.5 pounds over five months. Women who received more weight acceptance messages lost a pound on average.

Midnight munchies

Pants feeling a little tight? Nighttime snacking may be to blame. A study published in International Journal of Obesity found that people diagnosed with night eating syndrome—those who consume half or more of their daily calories after 7pm, have sleep difficulty three or more nights a week, and have no appetite for breakfast—tend to have a higher body mass index.

Netflix binges

Can binge-watching your favorite show lead to binge-eating your favorite snack? Some research confirms the link between watching TV and overeating—not only can parking yourself in front of the screen cause you to lose track of what you’re eating and eat more calorie-dense foods, commercials for junk food trigger our cravings.

Your open-plan kitchen

Out of sight, out of mind—when it comes to snacks that add extra pounds, the adage applies. Research has found that we’re more likely to consume food when it’s in our line of vision. So if you’ve got junk food a few feet away from you in your cupboards, on the kitchen table or in the office candy bowl, try to situate yourself farther away from the temptation.

Coconut Oil vs Olive Oil

We know fat is back. Butter, ghee, avocado oil, duck fat—all of ’em are fair game, now that saturated fat is no longer the cardiac villain we thought it was. And sure, while most amateur chefs might be unsure about deep-frying parsnip fries in lard, even kitchen novices are comfortable cooking with olive oil and coconut oil these days.

Widely considered the healthiest oils available, they two have become pantry staples. But there are some pretty big differences between them when it comes to nutrition facts and general use—olive oil and coconut oil are not interchangeable. Both serve different purposes, and depending on what you’re up to, there’s usually an obvious choice. Here’s a full breakdown to drizzling, spreading, frying, and DIY-ing with each.

Coconut oil

We’re big fans of coconut oil. Between the health and beauty benefits, it’s versatile enough that it deserves a spot in your pantry and medicine cabinet. Even the highest-quality coconut oil is affordable, and it works incredibly well for both cooking and baking—as long as you use it correctly. Here’s what you need to know.

How it’s made

As with olive oil, there are different classifications of coconut oil that tell buyers how it’s made and how much processing was involved.

• Refined: Usually flavorless and odorless, refined coconut oil is produced by putting coconut meat through a chemical distilling process to extract oils. Often these products are bleached and deodorized to make them “prettier” and more attractive to consumers.
• Unrefined (virgin): Generally, virgin or extra-virgin coconut oil is made from the first press and extraction of coconut meat without the addition of chemicals. However, sometimes virgin coconut oil is exposed to heat, which makes the flavor more pronounced.
• Cold-pressed: This type of extraction method can be used for raw, unrefined coconut oil. Coconut meat is pressed and heated to no higher than 120 degrees Fahrenheit in order to retain certain enzymes and health benefits.
• Expeller-pressed: One of the most common (and cheapest) extraction methods, in this process, dried coconut meat is exposed to high heat and pressure to yield the oil, which ends up being much lower quality and discolored. Usually it then needs to be refined with chemicals to clean and deodorize it before it’s sold to consumers.
• Centrifuged: In what happens to be the most expensive extraction method—which is used only on unrefined coconut oil—coconut meat is dropped into a high-speed centrifuge that spins to separate the oil.

Usually, in shopping for coconut oil, organic, virgin, and either cold-pressed or centrifuged products are best. They retain the most nutrients because they’ve gone through minimal processing and haven’t been heated to super-high levels (we’ll get to why that’s important in a minute).

Nutrition facts

We’re all going gaga over coconut oil because it’s packed to the brim with macronutrients and micronutrients. Yep, it’s more than 90 percent saturated fat, but recent research has proven there is no link between saturated fat intake and higher cholesterol. On the contrary, coconut oil has been proven to increase good HDL cholesterol levels and decrease bad LDL cholesterol—which actually means it good for the heart.

The healthy fatty acids in coconut oil are primarily composed of medium-chain triglycerides, or MCTs. MCTs are really easy for the body to metabolize and use as quick energy. In fact, they move straight from the digestive tract to the liver, where they’re used almost immediately instead of getting stored as fat (like other types of fatty acids). So even though it’s high in calories, coconut oil isn’t likely to make you store belly fat like other high-fat foods. There are even some studies that suggest a higher intake of MCTs intake can increase metabolic rate by 7 percent a day.

Coconut oil also boasts a ton of lauric acid, a type of fatty acid that is antibacterial, antifungal, and antiviral, and can even kill the nasty pathogens that cause yeast infections. As a result, downing a spoonful of coconut oil is often recommended by naturopaths to treat candida.

Because it seems to boost metabolism, and because adding more fats to your diet can help keep you satisfied for longer, coconut oil seems to promote weight loss. In a study of 40 obese women, those who added one ounce of coconut into their daily diets—without making any other changes—saw a reduction in their BMI and lost inches off their waistlines.

For the record, one tablespoon of coconut oil has 14 grams of fat and is equivalent to about 120 calories.

Taste and consistency

The taste of coconut oil varies depending on how it’s been processed, and can range from tropical and nutty to totally bland and tasteless. Usually, the more refined the coconut oil, the less flavorful. 

At room temperature or colder, coconut oil is a slightly soft solid (think room temperature butter). But when it reaches 77 degrees, it melts into a clear liquid—that’s why some prefer to store it in the fridge to keep it from getting too runny during summer.

Average smoke point: 350 degrees F

Most people don’t know that all cooking fats aren’t interchangeable. You shouldn’t just heat up any oil and get to frying and sautéeing—when some fats are exposed to high heat (aka the temperature you need for perfectly crispy tempura), they go through a chemical change that leaves them basically toxic. All fats have a smoke point, but most of the cooking oils that are considered healthier have a lower heat threshold.

Unrefined oils tend to be higher in minerals, enzymes, and beneficial compounds than refined oils because they haven’t been exposed to heat during production. But when they get too hot and start smoking, not only does the flavor turn kind of burnt and bitter, but the fatty acids begin to break down and release free radicals. That’s no good—that pool of flavorful, healthy oil has now turned into a smoking, carcinogenic mess that you certainly don’t want to end up on your food.

If you’re feeling adventurous—and are willing to set off your smoke alarm—you can try this for yourself. Heat up a pan on the stove top. Add in a dollop of coconut oil, and slowly raise the heat. You’ll notice that at a certain temperature, the oil will begin to brown and smoke—you’ve just witnessed fatty acids transform into free radicals.

Fortunately, despite its relatively low smoke point, meaning it’s pretty great for baking, sheet-pan roasting, and lightly sauteeing. Because it has a delicate, lightly sweet flavor, it works well in smoothies, too.

What coconut oil is best for

Coconut oil and butter are analogous—they have the same smoke point, and in recipes, you can sub either in for the other at a 1:1 ratio. Because coconut oil has a unique texture and solidifies quickly when exposed to cooler temps, it shows up in lots of dessert recipes that require a hard candy-coating or a softer, fudge-like texture at room temperature.

Some might taste sweeter and more coconutty (depending on how they’re made), but milder versions can even be used in savory dishes just as you would use other cooking fats with similar smoke points like butter, sesame oil, and vegetable shortening.

Other uses

Coconut oil has gained popularity partially because it’s so versatile—no need to worry about running out of uses for a 15-ounce jar! Because coconut oil is high in lauric acid (an antibacterial compound), as well as vitamin E and vitamin K (two beauty-boosting vitamins that have anti-inflammatory and anti-aging effects), it’s great for skin and hair.

For the super low-maintenance, a dab warmed between the palms becomes an ultra-hydrating moisturizer for the body and face. For an extra-soothing body oil, combine it with lavender, vanilla, or orange essential oils (even though it already smells heavenly!). Rub it into hair for deep-conditioning treatment, massage into lips for all-natural chapstick, or combine with raw sugar for a gentle face scrub. Want some more inspiration? Check out this video for five more ways to use coconut oil in your beauty routine.

Olive oil

The Mediterranean diet gained popularity in the ’90s, but what some initially pegged as a “fad” has proven to be a lasting and effective way to manage weight and improve heart health. It takes its name from the eating habits of people living around the Mediterranean Sea; residents of the region have a very high quality of life with little disease and longer lifespans compared to the rest of the world.

The MVP of the Mediterranean diet is none other than olive oil. That, along with subsequent studies proving its many health benefits over the years, it’s safe to say olive oil can be found in most kitchens in the United States. In 2007, Americans consumed more than 70 million gallons, almost ten times as much as they did in 1982. But most people don’t realize that as soon as olive oil gets exposed to high heat, it basically loses all of its health cred. Here’s what you need to know about cooking with it.

How it’s made

There are typically three different types of olive oil you can find at grocery store shelves: extra virgin, virgin, and regular. The extra virgin moniker denotes an unrefined oil that’s produced from the first pressing of olives. It’s typically considered the highest-quality and best tasting because it has highest number of active phenolic antioxidants, which not only fight free radical damage, but have also been shown to reduce pain and inflammation as effectively as ibuprofen. Just like coconut oil, when olive oil is exposed to high temperatures during processing, its micronutrients are destroyed.

When buying, try to find a bottle of extra-virgin olive oil from a reputable seller—because it’s such a hot commodity, olive oil fraud has become a legitimate problem. Scammers will blend together lower quality vegetable oil with refined olive oil and slap an extra virgin label on it in order to sell it for a higher price. Always double check the source of the oil you’re buying, and you’ll know you have good quality oil if it lacks bitterness and has a robust olive taste.

Nutrition facts

Seventy-three percent of olive oil is made up of monounsaturated fats, a type of long-chain fatty acid that’s considered one of the healthiest, according to the American Heart Association. Monounsaturated fats have a positive effect on heart health, and olive oil has the highest percentage of any edible oil. Because it’s so high in the antioxidants and healthy fats, olive oil has impressive cardioprotective benefits.

• Lowers cholesterol: Monounsaturated fats can reduce bad cholesterol levels in blood, lowering the risk of heart disease and stroke.
• Reduces blood pressure: In a study of 23 hypertensive patients, those who increased regular use of olive oil in their diets for six months had markedly lower resting blood pressure numbers.
• Helps prevent blood clots: Some studies have shown that olive oil decreases blood clotting, which can prevent heart attack and stroke.
• Decreases inflammation: Oleic acid, one of the most prominent fatty acids found in olive oil, has been proven to reduce inflammation while oleocanthal, an antioxidant, works the same way as ibuprofen to reduce inflammation.

Coconut and olive oil have a very similar macronutrient breakdown—one tablespoon of olive oil has 14 grams of fat and 120 calories.

Taste and consistency

Flavor can vary greatly from bottle to bottle, although extra-virgin olive oil usually has the richest, most olive-like taste. Like coconut oil, when olive oil goes through the refining process the flavor and nutrients are neutralized. But high-quality oils maintain a more savory flavor, which is why they’re typically used for cooking meat, frying, and drizzling over dishes.

Olive oil has a liquid consistency at room temperature, and becomes solid when refrigerated.

Average smoke point: 325 degrees F

Coconut oil is mostly made of saturated fats, which are pretty resistant to heat. Olive oil, on the other hand, is much higher in monounsaturated fats, which are less resistant to heat. Other than unique antioxidants that are found in each, it’s the main difference between the two oils. The smoke point of olive oil varies, but is around 325 degrees Fahrenheit.

What olive oil is best for

Because its smoke point is lower, olive oil is best for oven-cooking, salad dressings, light sauteing, and drizzling. Due to the slight olive flavor, it works especially well on savory foods like proteins and veggies.

Other uses

Coconut oil isn’t the only multi-tasker you can find in the kitchen. Olive oil works as an impressive moisturizer for everything from cuticles to flyaways.

So which is better?

Here’s the thing—both of these oils are worth having on hand at all times. For slightly higher heat cooking, DIY beauty routines, and baking and sweets, coconut oil easily wins. But to improve heart health and for bread-dipping, extra-virgin olive oil takes the cake. If anything, don’t be afraid to add some healthy fats to your diet. They have so many health benefits—and they make everything taste better! 

Surprising Health Benefits of Romaine Lettuce

Romaine Lettuce is the crispy cool refreshing king of the lettuce world. It transforms an ordinary salad into one fit for royalty with so many health benefits.

In 2014, Americans consumed almost 25 pounds of lettuce per person, making it the third most consumed vegetable. Less than 11 pounds of that was Romaine lettuce, one of the most healthy types of lettuce.

8 Health Benefits of Romaine Lettuce

Lettuce is easy overlooked as being a food worth eating, but is surprisingly full of nutrients. It is an excellent source of vitamin A, vitamin K, vitamin C and folate. Also, romaine lettuce is a good source of fiber, manganese, potassium, biotin and much more. Here is the Nutrient Data for Romaine Lettuce.

1. Helps Build Bones and Keep Osteoporosis Away

Romaine lettuce has 48 micrograms of vitamin K per cup, which is 60 percent of the daily requirement (iceberg lettuce only has 17 mcg). Low intake of vitamin K may increase the risk of hip fracture in women.

2. Helps Fight Cancer  

Chlorophyll, found in dark leafy greens, such as Romaine lettuce, has been found in studies to lower the risk of some cancer.

3. Great for Weight Loss 

Romaine lettuce is low in carbs and has 0 grams of sugar and fat. It is high in nutrients and 1 cup has only 8 calories, so you can eat all the lettuce you enjoy when wanting to lose weight. Also, Romaine lettuce is high in fiber (5 grams per cup) and full of water, which makes it filling.

4. Helps Lower High Blood Pressure

Romaine lettuce is a good source of potassium, which studies have shown to help lower high blood pressure.

5. Lowers Risk of Depression

When there are low blood levels of folate in the body, people are more likely to suffer from depression, and it was found that they may not respond as well to treatment with antidepressants.

6. Helps Lower Cholesterol

Romaine lettuce is a good source of fiber, especially when you eat a salad-sized portion of it. Fiber binds to bile salts and then removes it from the body, forcing the body to make more bile. This process breaks down cholesterol.

7. Alkaline Forming

Lettuce is a highly alkaline forming food. An overly acidic condition weakens the body and can become dangerous. Our body requires a slightly alkaline condition to function well. Learn more about the Benefits of a Properly Alkalized Body.

8. Can Help Prevent Birth Defects

Folate (folic acid), the type found in romaine lettuce, can reduce birth defects of the spinal cord and brain by more than 70 percent. It works best for the mother and baby during the first month of pregnancy

Romaine Lettuce History

Romaine lettuce is the oldest cultivated lettuce in the world. It was first grown around 3000 BC, which is when a picture was created on an ancient Egyptian relief. Apparently, it was an important part of Egyptians meals.

Romaine lettuce is being grown in an International space station!“There is evidence that supports fresh foods, such as tomatoes, blueberries and lettuce are a good source of antioxidants. Having fresh food like these available in space could have a positive impact on people’s moods and also could provide some protection against radiation in space,”said Dr Ray Wheeler, lead for Advanced Life Support activities. 

Farting: Seven Surprising And Spectacular Health Benefits

Health, even at it's very best, can be kind of messy and gross. That's why it's so important to have these frank conversations from time to time.

Whether you're touching on why it's healthier to sleep in the nude, or assessing the shape and consistency of your, um, BMs, it's all valuable information.

Today's topic? Flatulence. Farting. Passing gas. No matter how you put it, it doesn't get any prettier, but it can have a dramatic influence on your health.

Scroll through the gallery below to learn about a few of the stunning health benefits of letting one rip.

Gas 101

First and foremost, passing gas is a totally natural bodily function.

It's a necessary and normal part of digesting food; as your stomach and intestines break down chow for nutrients, a certain amount of gas is the inevitable by-product, according to WebMD.

Absolutely everybody in the whole world has to do it for their digestive health; it would be much more worrisome if you didn't fart.

Benefit #1: It Reduces Bloating

If you're feeling bloated after a big meal, unreleased gas may be one of the culprits at work.

For most people, bloating is a feeling of bodily swelling and temporary weight gain that isn't dangerous, but might make those new jeans fit a little tighter.

Some of it is caused by water retention, where your cells hang onto extra water for one reason or another, but that feeling of fullness and discomfort in your belly?

That's gas, waiting to escape. Letting it fly will instantly reduce your bloating and discomfort.

Benefit #2: It's Good For Your Colon Health

You know how your mom told you when you were little not to "hold it?"

That piece of common wisdom should be taken seriously; holding in anything for extended periods of time isn't good for your health.

While occasionally clenching to avoid an embarrassing toot isn't an issue, if you have other digestive issues, holding in your gas can potentially cause medical troubles for your colon, according to Women's Health Mag.

Benefit #3: It's An Excellent Early Warning System

Farts are one of those bodily functions that you just can't escape.

While you may resent it somedays, you might be grateful when you realize that your gas can occasionally predict major health issues early, giving you a sign to get to the doctor and have yourself evaluated.

Extreme smells, increasing gas frequency, and strange gas pains can alert you to conditions as mild as lactose intolerance, and as extreme as colon cancer.

Benefit #4: The Odor Is Good For You

Yes, you read that right, sniffing farts may actually be healthy for you.

It sounds weird, but bear with us; studies have indicated that a compound we produce in small quantities in our gas, hydrogen sulfide, might actually protect us from later illness.

This gas is the "rotten egg" smell often present in digestive gas, and is toxic in large doses, but in small doses may stave off cell damage and prevent strokes and heart attacks down the line.

Benefit #5: It Can Help You Balance Your Diet

We all need a balanced diet to stay healthy, and your farts might help clue you into what foods your gut needs.

Different foods produce different kinds of gas, letting you know what you may be missing from your diet, or overindulging in.

For example, if you rarely pass gas, you probably need more fiber and foods like lentils, beans, and kale in your diet.

Eating too much red meat, meanwhile, can produce a deeply unpleasant smell later, which tells you that you may need to cut back your consumption.

Benefit #6: It Indicates Healthy, Happy Gut Bacteria

All right, here's a slightly unpleasant truth: slimmer, healthier people often fart more.

In other words, the price you pay for better overall health might be a slightly stinkier digestive system.

That's because the foods that feed your microbiome and encourage more efficient digestion are foods like cauliflower, cabbage, and brussels sprouts, according to NPR.

These leafy greens kick your gut bacteria into high gear, which means both better digestion, and more gases produced.

Benefit #7: It's A Huge Relief

Let's face it; there is no better feeling than releasing a long-held fart.

Sure, the actual act of farting might be embarrassing if you're caught by the wrong person, but the relief of passing gas is worth it.

Holding in gas can make you grumpy, uncomfortable, and snappish; reasonably, releasing boosts your mood considerably!

Were you surprised to learn about the hidden benefits of this stinky bodily function? Let us know in the comments below, and don't forget to SHARE this frank and honest health guide with friends and family!

8 of the Most Unhealthy Beverages You Can Drink

Most high school boys can easily put away an entire pizza at dinner and still be hungry for a snack before heading to bed. Eventually, this sky-high metabolism starts to slow down. The same sort of carefree eating that used to be no big deal as a teenager now leads to major weight gain, so smarter choices are the clear answer. Unfortunately, even the most saintly diet won’t necessarily help you slim down. Portion control is part of the problem because too much of any food, even healthy ones, will lead to weight gain.

Some may still be scratching their heads, knowing they do a good job of keeping their meal sizes appropriate. The culprit could be what’s in the glass next to your plate. A diet of nothing but lean protein and veggies won’t do you any good if you’re washing it down with tons of calorie-laden beverages. While you might think you can adequately balance your drinks with the foods you eat, the science doesn’t support it. One 2011 review of multiple studies found that liquid calories don’t provide the same satiety as solid food, leading to an overall increase in caloric intake.

While some drinks are perfectly healthy to sip often, the list of ones to watch out for is far longer. These eight beverages are among the worst offenders. Keep these drinks out of your fridge, and you’ll be on your way to a healthier tomorrow.

1. Juice and juice drinks

The juicing crowd likes the drinks for their great taste, but also for the health factor. There’s no denying fruit and vegetable juices offer plenty of nutrients, especially when freshly made. The problem comes with calories and portions. If you drink one cup of grape juice, you’ll get a whopping 100% of your daily vitamin C needs, but it’ll cost you 170 calories. Eating a cup of the whole fruits will give you only a fraction of the vitamin C, but you’ll also only consume 62 calories and end up with close to a gram of fiber. You could eat almost three cups of grapes for the same number of calories as that one, small glass of juice.

Katherine Tallmadge, RD and author of Diet Simple, appeared on The Kojo Nnamdi Show to discuss the role juice plays in nutrition. She admitted she starts her day with a glass of OJ every morning, but was quick to defend whole produce. “A lot of the nutrients are concentrated in the seeds and skin of the fruits and vegetables, and that’s often what people don’t eat, ” she said. You can still enjoy some juice, but it’s wise to keep it to eight ounces per day.

Even sneakier than regular juices are the drinks with additional sugar. Stay away from labels that say “juice drink” or “juice cocktail.” These terms are just a clever way for marketers to trick you into buying something with a lot of calories. Some contain as much as 30 grams of sugar in a single serving.

2. Sports drinks

Head to any gym and you’re bound to see folks toting around bottles of neon beverages. The problem with this picture is that most of these people aren’t the types of athletes who sports drinks were designed for.

Many are at least somewhat familiar with the story of Gatorade. It was invented in 1965 by the Florida Gators’ assistant coach to help replenish the electrolytes and carbohydrates players were losing from their hard efforts. Hitting the treadmill for 30 minutes then lifting a few weights doesn’t require nearly the same number of calories or electrolytes. Furthermore, many of us get plenty of these nutrients from the foods we normally eat.

If you are an endurance athlete, it may be wise to go for sports drinks, as long as you do it right. The Washington Post recommends figuring out your hydration requirements by keeping track of how much you sweat. Just step on the scale before and after you exercise. Also, make sure you’re getting enough sodium.

3. Soda

It can’t be any surprise that this fizzy beverage makes the list. Made from little more than artificial flavoring and sugar, soda isn’t doing your body any favors. Let’s actually take a look at the damage. If you were to down 20 ounces of cola, a pretty standard bottle size, you’d be consuming 240 calories, 75 grams of sodium, and 65 grams of sugar. No vitamins, no minerals, zip.

While it doesn’t have the same fizz, sweetened tea falls into this same category. Many packaged versions come with nutrition labels nearly identical to soda. Tea can absolutely be a healthy beverage, but make it yourself. If you must have a little sweetness, try adding a small drizzle of honey.

4. Zero-Calorie Beverages

Diet soda is anything but diet-friendly. Many people look to fizzy drinks and other calorie-free beverages to satisfy a craving for sweets while avoiding the calories they’re hoping to cut. It’s not that simple, though.

Research, including this study from 2008, indicates that artificial sweeteners cause us to crave more foodbecause we aren’t getting the calories we associate with the sweet taste. The bad news doesn’t end there. One large study of more than 66,000 women found those who drank artificially sweetened beverages experienced agreater risk of developing diabetes than those who consumed beverages sweetened with sugar. The best zero-calorie beverage has always been, and always will be, water.

5. Energy Drinks

Some people don’t care for the bitter taste of coffee, so they opt for an energy drink to get a caffeine boost. The similarities between a basic cup of Joe and these fizzy drinks pretty much ends there. An eight-ounce portion of one of these high-octane beverages delivers 130 calories and 31 grams of sugar.

The ingredient label is even more concerning. Barbara Lewin, RD and sports nutritionist, told Outside that many energy drinks contain other stimulants that could be harmful. We can’t think of any situation where one of these beverages would be a good choice.

6. Purchased Smoothies

Making smoothies at home can be a healthy way to get in your recommended servings of fruits and vegetables. The ones you buy from juice shops and delis are a different story. Life by Daily Burn featured a list of some of the most shocking beverages out there, and Smoothie King’s The Hulk Strawberry took the top spot.

This 40-ounce monster is almost enough sustenance for an entire day, with 1,928 calories, 64 grams of fat, and 250 grams of sugar. It also provides 50 grams of protein, but who cares. Even the slimmest option, a 20-ounce light version, is 864 calories.

These purchased beverages taste so good because many of them contain ice cream to get the dreamy texture most people achieve with a little yogurt or a frozen banana. Try blending your own using one of these simple recipes from Men’s Health. They’re just as tasty and a lot better for you.

7. Flavored Coffee Drinks 

Most people wouldn’t dream of starting their day with anything other than coffee. The morning brew even boasts a number of health benefits. But adding a bunch of syrup, chocolate, and whipped cream to the drink pretty much undoes all of those advantages.

A 20-ounce white chocolate mocha made with whole milk and topped with whipped cream comes in at 620 calories and 27 grams of fat. Creamy, cold drinks are even worse. It’s enough to make up two breakfasts, but doesn’t offer any of the filling fiber or protein that you need to power you through your day.

You can go for some of the lighter options, but your best bet is to order black and doctor it yourself. Whole milk is fine, just don’t go crazy. Same for the sugar. It’s a beverage, not a dessert.

8. Cocktails 

A daily glass of wine has gotten the green light from plenty of health professionals. Even the occasional mixed drink isn’t a problem, unless you’re going for the wrong ones. Alcohol itself is pretty high in calories, with many falling around 100 calories for 1½ ounces. So adding loads of sugar or high-fat ingredients can quickly turn your beverage into the caloric equivalent of a meal.

Livestrong pointed out some of the worst offenders, including piña coladas and amaretto sours. Looking for some better options? Try these picks from San Diego Magazine.