Ginger for Nausea, Menstrual Cramps and Irritable Bowel Syndrome

Ginger is most famous for its role in preventing and alleviating nausea and vomiting. There are now so many studies that there are reviews of reviews. Just a half teaspoon of powdered ginger “is associated with a 5-fold likelihood of improvement” in morning sickness in early pregnancy. Ginger has also been shown to help with motion sickness, improve postoperative nausea and vomiting

In a randomized, double-blind, placebo-controlled clinical trial of ginger for breast cancer chemotherapy, chemo-induced vomiting was relieved in all phases—the acute phase within 24 hours of the chemo, two to three days after, and even before chemo sessions with what’s known as anticipatory vomiting. (After a few chemo treatments, the body knows what’s coming and starts throwing up at just the thought of the next session.) Anticipatory nausea can’t seem to be controlled by drugs, even the fancy new ones that can cost 10,000 times more than ginger, which comes in at about two pennies per dose and may work even better in some ways. 

Ginger can also help with pain. One-eighth of a teaspoon of powdered ginger, which costs just one penny, was found to work as well as the migraine headache drug Imitrex, without the side effects.

Speaking of pain, my video below discusses that it may also be as effective as ibuprofen for alleviating menstrual cramps. Painful periods are exceedingly common and can sometimes cause severe suffering yet have been “virtually ignored” by pain management researchers and practitioners. Four randomized controlled trials, however, have been published on ginger for menstrual pain, and all four showed significant benefit when ginger was taken during the first few days of periods. Effective doses ranged from about a third of a teaspoon a day to a full teaspoon a day, but because they all seemed to work, one might as well start out with the penny-a-day dose.

As a side benefit, ginger can dramatically reduce heavy flow, which is one of the most common gynecological problems for young women. We know there are pro-inflammatory foods that may contribute to heavy menstrual bleeding, so how about trying an anti-inflammatory food like ginger? Heavy menstrual bleeding is defined as more than a third of a cup (80 milliliters), but all the study subjects started out much higher than that. Just an eighth teaspoon of powdered ginger three times a day starting the day before their period cut their flow in half, and it seemed to work better each month they tried it, providing a highly effective, cheap, easy-to-use, safer treatment for menstrual blood loss and pain.

So, ginger works for migraines and menstrual cramps, but just because it may be effective for many types of pain doesn’t mean it’s necessarily efficacious for all pain. For example, what about intestinal cramps? Is ginger effective for the treatment of irritable bowel syndrome (IBS)? The answer is yes, dropping IBS severity by more than 25 percent. But, so did the placebo. So, the real answer is no—it is not effective for the treatment of IBS, yet “[g]inger is one of the most commonly used herbal medicines for irritable bowel syndrome (IBS).” Silly people, don’t they know it doesn’t work any better than a sugar pill? Or, from another perspective, are they smart for using something that offers relief 53 percent of the time and doesn’t risk the adverse effects of some of the drugs with which doctors may harm one person for every three they help?

7 Gluten Myths You Should Stop Believing

Did you know that most of the information out there about gluten is not backed by science? Most of the studies available have been conducted on people with celiac disease, an autoimmune disorder that causes serious symptoms when sufferers eat gluten.

Celiac disease only affects about one percent of the US population, but it’s worth noting that some people are sensitive to gluten even though they don’t have celiac disease.  People with celiac disease and gluten sensitivity should eliminate gluten from their diets.

GLUTEN MYTHS

If you–like most of the population–are not allergic to gluten, here are some common myths you should know about before you cut gluten out of your diet.

1. Avoiding gluten improves thyroid function.

I came across this myth when I was writing about habits that are bad for your thyroid. Many articles claim that eating less gluten can improve your thyroid function, but there is no research to confirm these claims. 

Researchers agree that celiac disease increases the risk of thyroid disorder. However, going on a gluten-free diet does not seem to improve thyroid function for people who do not have celiac disease.

2. You will be more energetic when you go gluten-free.

Do you blame gluten for your fatigue and low energy? You should probably look elsewhere for the culprit, since there is no evidence that eating gluten lowers energy levels.

Proponents of this myth say that gluten causes sluggishness, because the body uses more energy to digest it. Remember that healthy fats and animal protein are also hard to digest.

3. Gluten increases the risk of cancer.

Cutting gluten from your diet won’t help lower the risk of cancer unless you have celiac disease. Research shows that avoiding gluten can promote intestinal healing and lower cancer risk in people with celiac disease.

The American Institute of Cancer Research says that avoiding gluten doesn’t lower risk of cancer in people who don’t have celiac disease. In fact, they encourage eating gluten-rich foods such as whole grains since they contain fiber and antioxidants that help fight cancer.

4. Going gluten-free will help you lose weight.

It is possible that you will lose a few pounds when you eliminate gluten from your diet, but this’s only because you will eliminate many foods from your diet. Your weight loss will be the result of a restrictive diet, not cutting out gluten.

This study clearly states, “There is no scientific evidence supporting the alleged benefit that a gluten-free diet will promote weight loss.” In fact, a review by Harvard Health says that going on a gluten-free diet may actually cause weight gain and increase the risk of heart disease in people without celiac disease.

5. Gluten-free foods are healthier.

A new study agrees that gluten-free foods are more expensive, but they are not healthier than foods that contain gluten. Gluten-free foods only improve health in people with celiac disease and gluten sensitivity.

6. You can self-diagnose gluten intolerance.

Did you diagnose your gluten intolerance by taking a short quiz online? You need to be tested by a doctor. Gluten intolerance shares symptoms with many other conditions.

Go for a test even if you don’t have symptoms of gluten intolerance. Some people with celiac disease have a less severe reaction to gluten.

7. Avoiding gluten will improve your digestion.

There is no evidence that avoiding gluten improves digestive health in people without celiac disease.

Now that you know these gluten myths, will you eliminate it from your diet or continue eating it?

10 Fast Food Places That Use This Deadly Synthetic Leather Chemical in Their Food

In 2014, Subway announced it would remove an additive from its bread after a food blogger sparked a consumer uprising.

 

Azodicarbonamide is a dangerous industrial chemical used to make yoga mats, shoe rubber, and synthetic leather. Although there’s no reason for it to be in bread, it has in fact been used for decades as a dough conditioner.

The primary function of azodicarbonamide is centered on the way it breaks down during processing — it creates tiny bubbles that make things “foamy.” Somewhere in the testing procedures, scientists discovered it whitened flour and acted as an oxidizing agent. Bakers, or rather “food scientists” soon concluded that it should be a standard inclusion in bread.

 

 ADC is not approved for use in the European Union or Australia, but considered safe in small amounts by the U.S. Food and Drug Administration.

Vani Hari, a blogger known as Food Babe, gathered tens of thousands of signatures on a petition to get Subway to remove the stuff. It worked.

 

Health Dangers Include

Azodicarbonamide Increases Gluten Content in Bread. …
Azodicarbonamide Can Cause Respiratory Problems. …
Azodicarbonamide is a Skin Irritant. …
Azodicarbonamide Disrupts the Immune System. …
Azodicarbonamide Creates Toxic By-Products When Heated. …
Harmful to Hormone Function.

Now These Other Popular Food Chains Need to Do the Same

Among the fast food companies whose ingredients’ lists (bread-based items in this case) contain the chemical are:

•Wendy’s

•Burger King

•McDonald’s (which continues to toe the FDA line that it’s “safe” and doesn’t seem likely to remove it)

•Carl’s Jr.

•Pizza Hut (garlic bread)

•Arby’s

•Steak N’ Shake

•Starbucks (they just announced they’d be removing it due to the movement against it)

•And many more…

The chemical has been linked to to asthma, respiratory problems, skin sensitivities and other health problems by the World Health Organization. And according to Food Babe’s website, it forms trace amounts of semicarbazide, which is a likely carcinogen, when it undergoes the heat of processing. But that hasn’t stopped the above companies from continuing to use it in many of their products.

5 Serious Stroke Symptoms You Should Never Ignore (and what to do to prevent it)

Stroke, which occurs when the blood flow to any part of the brain is obstructed due to a clot or a ruptured blood vessel, is the fourth-leading cause of death in the United States, and one of the major causes of disability (due to brain damage). In China, where the study was conducted, stroke is the foremost cause of death, responsible for 1.7 million fatalities in 2010 

Less than half a pound daily cuts risk by a third

While many studies have previously looked into the relationship between diet and stroke risk, results have not been consistent. In order to help resolve this inconsistency, the researchers conducted a meta-analysis of 20 prior studies published over the last 19 years. The analysis included data from 16,981 strokes among 760,629 participants. Six of the studies had been conducted in the United States, eight in Europe and six in China and Japan. 

The researchers found that people who ate the most fruits and vegetables were 21 percent less likely to experience a stroke than people who ate the least. Indeed, every extra 200 grams (7 ounces) of daily fruit intake reduced stroke risk by 32 percent, while every extra 200 grams of vegetable intake reduced the risk by 11 percent. The greatest benefit came from consumption of apples, citrus fruits, pears and leafy vegetables.

This is why I recommend taking wheatgrass daily. Some experts claim that wheatgrass contains over 100 different elements needed by man. Most of us know by now that we need to be eating fresh fruits and veggies everyday in abundance for optimal health and detoxification. However, for many people this isn’t as easy as it might seem. While it isn’t meant to replace eating fresh vegetables, wheatgrass benefits provide numerous antioxidants and other nutrients, all in one small easy-to-drink glass.  

Signs that you may be having a stroke: 

Sudden numbness or weakness of the face, arm or leg, especially on one side of the body
Sudden confusion, trouble speaking or understanding
Sudden trouble seeing or blurred vision in one or both eyes
Sudden trouble walking, dizziness, loss of balance or coordination
Sudden severe headache with no known cause

You should never wait more than five minutes to dial 9-1-1 if you experience even one of the signs above. Remember, you could be having a stroke even if you’re not experiencing all of the symptoms. And remember to check the time. The responding emergency medical technician or ER nurse at the hospital will need to know when the first symptom occurred.

An Egg a Day May Keep Cardiovascular Disease Away, New Study Says

Eggs have been a taboo food for decades, since they are high in cholesterol, but the latest science suggests that they might not be as unhealthy as once thought.

In a study published in the journal Heart, researchers from China found that people who ate an average of one egg per day had lower rates of heart disease and an even lower risk of having a bleeding stroke than people who did not eat eggs.

The study included nearly half a million people in China who filled out questionnaires about their egg-eating habits and were followed for nine years on average for heart-related health events. 

People who said they ate eggs daily had an 11% lower risk of heart disease, and an 18% lower risk of dying from heart disease during the study period compared to people who did not eat eggs. The benefit seemed to be strongest for stroke; daily egg-eaters had a 26% lower risk of bleeding-related stroke and a 10% lower risk of clot-based stroke.

The results add to the shifting thinking about the health benefits of eggs, and of cholesterol and fat in the diet in general. Recent studies have shown that eating foods high in cholesterol does not necessarily lead to unhealthy cholesterol levels that put the heart at risk. And while eggs may be high in total cholesterol, much of that is due to their high HDL, or good cholesterol. HDL can combat the process of atherosclerosis — buildup of fat in blood vessel walls — and therefore lower the risk of heart disease.

Eggs are also a good source of protein, which can help satiety and reduce the risk of obesity, another risk factor for heart problems. And eggs contain important nutrients that can reduce the risk of inflammation, another dangerous process that can put the heart at risk.

The study doesn’t prove that eating eggs can protect against heart disease or stroke, but the large number of people involved makes a strong case that eggs should not be as villainized as they once were. The heart-healthy components of eggs may be even more important than the cholesterol that has attracted so much attention in the past.

No Pasta and Other Weird Food Rules the British Royal Family Must Follow

As a member of the British royal family, one might think you can do whatever you want. But, as far as the queen is concerned, that is simply not true — especially when it comes to food.

From the foods that are banned from Buckingham Palace to the ridiculous way the Queen Elizabeth ensures everyone is finished eating, we share the weird food rules the British royal family must follow, ahead.

Garlic is banned at Buckingham Palace 

When it comes to banned grocery items, the queen has it out for garlic. So, you’ll never see (or, taste) the flavorful food in anything served at Buckingham Palace.

In an article on Recipes Plus, Darren McGrady, former chef to the queen, shares that the queen isn’t necessarily a picky eater, she just knows that she prefers certain foods over others. And garlic isn’t one of them.

You can’t invite the queen for tea 

There is a laundry list of words members of the British royal family cannot say, including the word tea. That said, it is only unacceptable when referring to an evening meal. If a member of the royal family would like to invite the queen over for a cup of tea in the evening, they must always refer to it as supper or dinner.

Pasta for dinner is completely unacceptable 

For most families, pasta is a go-to dinner staple. But, the British royal family isn’t most families. That said, pasta is another dish you won’t see on the menu at Buckingham Palace (or, any other British royal family residence). Instead, pasta is reserved for special occasions and dinner parties.

You’ll never see potatoes and rice on the dinner menu, either 

Another food that is only eaten on special occasions? Starches — specifically, potatoes and rice. While they aren’t banned completely, the queen keeps them on reserve for special occasions and instead enjoys grilled fish or chicken with vegetables.

No one in the British royal family is allowed to eat shrimp 

While they have slipped up from time-to-time, the British royal family is cautious when it comes to shrimp and other types of shellfish. Their reason for this? Food poisoning is common in shellfish, and the royal family prefers not to expose themselves to such horror.

They use utensil placement as a way to communicate with staff 

Exiting the room during dinner is acceptable. However, the royal family must place their utensils in a specific manner to signal they aren’t finished eating yet. Crossing their utensils ensures their plates go untouched by staff, while placing their knife and fork at an angle with the handles on the bottom right of the plate give staff the go ahead to clear their plates.

If the queen has finished eating, so must everyone else 

When it comes to dinner, the queen has a lot of social power. So much so that when she has finished eating, everyone else must stop, too.

If the queen places her purse on top of the table, dinner must end within 5 minutes 

Another weird way the queen has a say at dinner? Placing her purse on the table signals to other members of the British royal family and their guests that dinner must come to an end within five minutes.

The queen’s dinner conversations are strategically planned 

Sitting next to the queen at a dinner party must be nerve wracking. That said, don’t feel awkward if you’re sitting on her left side and she doesn’t speak to you for the first half of dinner. The queen’s dinner conversations are strategically planned and she always begins dinner by having a conversation with the person seated to her right. Once the second course of the meal is served, she switches to her left.

There is an entire staff dedicated to deciding where everyone sits at dinner parties 

As far as events go, the queen employs an entire staff to plan the seating charts. And seating is always organized by order of precedence. Staff members also take language, age, and personal interests into account, too.

The queen has a strict morning breakfast ritual of English breakfast tea and cornflakes 

If there’s one thing that cannot be tampered with, its the queen’s morning breakfast. Her Highness enjoys a cup of English breakfast tea (of course!) and — get this — cornflakes every single morning.

There is an art to the way they hold a teacup 

Another rule members of the British royal family must adhere to? The proper way to hold a teacup. The royal family etiquette for holding a teacup consists of pinching the teacup handle with their thumb and index finger and using their middle finger to hold the bottom in place.

They have a very specific way of eating food off of forks 

According the Business Insider, the royal family is very specific when it comes to using forks. Forks are always held in the left hand with the tines facing down. And instead of using the tines to stab their food, they balance the food on the fork’s backside and carefully bring it up to their mouths.

They must always wear formal attire 

As far as dress code goes, members of the royal family reportedly always dress in formal attire — even if they’re just having dinner as a family.

The queen’s dogs must eat gourmet 

It’s no secret that the queen loves her corgi companions. According to Brian Hoey in his book, Pets by Royal Appointment, the queen’s pups have their own menu (typed up and everything!) and are often fed a gourmet meal of chicken breast and filet of steak.

And while the queen doesn’t feed them — the food is hand delivered by a footman — she has been known to pour gravy over their meals upon arrival.

Eggs can lower risk of stroke and heart attack, new study finds

An egg a day keeps the doctor away, according to a new study out of China.

Researchers at Peking University Health Science Center found that the simple and cheap food, once thought to raise unhealthy cholesterol levels, dramatically protects the heart.

They discovered that daily egg consumption is linked to 26 percent reduced stroke risk and 18 percent reduced cardiovascular disease risk.

“The present study finds that there is an association between moderate level of egg consumption (up to 1 egg/day) and a lower cardiac event rate,” lead scientists Professor Liming Li and Canqing Yu wrote in the journal Heart.

The researchers examined the diets of 416,000 people between the ages of 30 and 79.

Subjects were asked how often they consumed eggs. Their health was then documented over a period of around nine years.

The 13 percent of participants who ate one egg a day were found to have more than a quarter less chance of suffering from a hemorrhagic stroke, which occurs when there’s bleeding in or around the brain.

They also had 28 percent less risk of death caused by a hemorrhagic stroke, and an 18 percent reduced chance of dying from cardiovascular disease.