Dr Akilah El – Celestial Healing Wellness Center

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17 Foods That Prevent Breast Cancer

About 1 in 8 women in the United States will develop breast cancer by the age of 95. Genetics play a strong role in some cases, but lifestyle and dietary factors may also play a role in many cases. Here are 17 foods that may help prevent breast cancer or, once the cancer has developed, prevent it from spreading.

Turmeric
In one study of mice, researchers found that turmeric helped to prevent breast cancer from spreading to the lungs.

Blueberries
According to one study, the phytochemicals in blueberries work together to stop the growth and spread of triple-negative breast cancer, which carries a poorer prognosis than other forms of breast cancer.

Tomatoes
Tomatoes are high in lycopene, which has been found to lower the risk of breast cancer.

Avocados
Avocados are high in oleic acid, which studies have found to prevent cancer.

Red Wine
Consumed in moderation, red wine is believed to lower the risk of breast cancer. However, drinking more than two alcoholic drinks per day may increase the risk of breast cancer so moderation is the key.

Red wine has also been found to significantly reduce the effects of radiation in women undergoing radiation therapy for cancer. One study found that the resveratrol in red wine makes the cancer cells more susceptible to radiation treatment while protecting the healthy cells from damage.

Brussels Sprouts
Brussels sprouts and all other cruciferous vegetables contain glucosinolates which are powerful cancer fighters. Brussels sprouts appear to have the most beneficial combination of glucosinolates when it comes to warding off breast cancer and other types of cancer.

Pomegranate Juice
Promising research in Israel shows that pomegranate juice destroys breast cancer cells while leaving healthy cells alone. Pomegranate juice may also prevent new breast cancer cells from forming.

Flaxseed Oil
Flaxseeds contain high levels of lignans, which protect against . Lignans may protect against estrogen-dependent cancers.

Green Tea
Studies show that drinking green tea lowers the risk of developing breast cancer and prevents it from spreading in women who have already have the disease. This is due to a compound in green tea called EGCG.

Garlic
Studies show that garlic eradicates breast cancer cells in testHave some garlic with that meat. Research has found that cooking garlic with meat reduces the carcinogenic chemicals in cooked meat that may be linked to breast cancer.

Broccoli
Broccoli contains indole-3-carbinol, a chemical that fights breast cancer by converting the type of estrogen that causes cancer into a more cancer-protective type of estrogen.

Cauliflower
Like broccoli, cauliflower is a great source of indole-3-carbinol.

Spinach
One study found that women who ate spinach at least twice a week had half the rate of breast cancer as women who didn’t eat spinach.

Grapefruit
Studies show that grapefruit may inhibit breast cancer cells from proliferating.

Dark Cherries
Studies in rats found that a compound in cherries may inhibit breast cancer.

Kelp
A study at UC Berkeley found that a diet high in kelp lowered serum estradiol levels in women and had phytoestrogenic properties. Sea vegetables also contain chlorophylones, fatty acids that may help in the prevention of breast cancer. In addition, kelp contains fucoidan, which has been found in studies to induce apoptosis (cell death) of cancer cells.

Artichokes
Research has found that artichoke leaf extract induces apoptosis (cell death) and reduces cell proliferation in many types of cancer, including breast cancer. One Italian study found that the flavanoids in artichokes reduce the risk of breast cancer.

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Akilah M. El, N.D. is a Naturopathic Doctor and board-certified Master Herbalist with a private practice in Atlanta Georgia and Berlin Germany. Join Dr Akilah El on Facebook and Twitter 

For More Health Tips Like This Check Out Our Health Tips Page

The Young and the Unhealthy

American Diet is making our kids fat

Parents will always do their best to keep their children safe, but there are some who unwittingly sacrifice their children’s health by allowing them to eat potentially harmful junk food without thinking about the consequences. Dr. Joseph Mercola warns that children’s preferences for salt, sugar and fat in foods are a result of what they’re fed.

USA Today says, “Parents need to carefully consider the types of foods they give to young children at home and in restaurants … Repeated exposure builds taste preferences.”

The Alarming Truth about American Children’s Diets

According to British chef and food advocate Jamie Oliver, our food culture has changed so drastically over the last 30 years. He says that the majority of children today don’t know what fresh, whole foods are. He illustrates how the three aspects of the “food landscape”—home, school, and main street—have all abandoned real food in favor of quick, cheap, processed foods.

A recent study revealed that junk food constitutes almost half of the calories ingested by average two to 18-year-old Americans. The sources of empty calories included:

  • Soda
  • Fruit drinks
  • Pizza
  • Dairy desserts like ice cream
  • Grain desserts (cake, cookies, and doughnuts)
  • Whole milk

Dr. Mercola says that this type of diet is the reason why many children in the U.S. and other parts of the world are undernourished.

Sodas are quickly turning our children into diabeticsSoda and Junk Food Affects Children’s Food Choices

One factor that affects children’s food preference is brand awareness. Researchers observed the link between the taste preferences of more than 100 preschool children and their emerging awareness of fast food and sugary drink brands. All of the children were able to pair at least some products with the companies that produced them.

“Children who were exposed to junk food, soda, and fast food — via advertising and also because their parents fed them these foods — learned to recognize and prefer these foods over healthier choices,” says Dr. Mercola.

Junk Food Also Affects Children’s IQ levels

A separate study discovered that children who consume large amounts of processed foods, fat, and sugar at the age of three have a lower IQ when they turn 8 ½ years old. (http://www.guardian.co.uk/science/2011/feb/07/diet-children-iq)

“Every one-point increase in the study’s dietary pattern score – a record of processed fat intake – was associated with a 1.67-point fall in IQ,” The Guardian reports.

On the other hand, children with healthier diets have higher IQ levels. For every measured increase in dietary score—meaning the child eats more fruits and vegetables—a 1.2-point increase in IQ was seen.

Parents are Responsible for Their Children’s Healthy Diet

Children will not know which foods are healthy unless you, as a parent, educate them. Learn more about proper nutrition and the dangers of junk food and processed foods, so you can change the food culture of your entire family. Lead by example, so your child will have the best start in life and develop healthy eating habits that will last a lifetime.

America is the leading country in children obesityDr. Mercola recommends reading his nutrition plan, which will be the foundation of healthy food choices for your family. He advises cooking meals at home instead of buying processed, ready-to-eat food from restaurants and fast food chains.

Use whole foods when preparing meals. These are foods that have not been altered or processed from their original state. Whole foods have been grown or raised as nature intended, without chemical additives, pesticides, and fertilizers.

Dr. Mercola also advises taking probiotics. Processed foods and junk foods increase bad bacteria, leading to poor gut health. Probiotics replenishes the good bacteria in your digestive system and maintains the ideal ratio between good and bad bacteria.* For children who dislike taking pills, taking a probiotic supplement in powder form is the best option.

www.HealingPowerHour.com

How Your Tongue Can Detect The State of Your Health

The tongue is one of the most important diagnostic areas in ancient medical traditions. What makes the tongue such a great diagnostic tool? In Chinese medicine, the tongue is a “map” of the internal body. Like the face, the tongue is divided into five-element

Wonder if you’re coming down with a cold? Stick out your tongue and say “Ah!” Or at least give it a glance. Your tongue is one of the easiest ways to check in with your health status. The tongue is such an important diagnostic tool for Chinese medicine practitioners that it merits a full article.

How Chinese medicine uses the tongue to interpret your health
The tongue is one of the most important diagnostic areas in ancient medical traditions. What makes the tongue such a great diagnostic tool? Your tongue, containing water, electrolytes, mucus, and enzymes, is a very sensitive organ and its appearance changes with many physical changes in the body. In Chinese medicine, the tongue is a “map” of the internal body. Like the face, the tongue is divided into five-element zones that correspond to your internal organ networks.

Get in front of the mirror and look at your tongue right now. The tip exhibits the fire element; behind the tongue tip is the metal element; both right and left sides the wood element; in the center towards the back is the earth element; and the very back of your tongue is the water element. Now that you know what element is where, how do you translate what your tongue is telling you?

Signs and symptoms
Here is what you want to see: A normal tongue should be pink, muscular without tooth marking or discoloration, and have a very thin clear coating that exhibits proper salivary secretions. Monitor your evolving health level by noticing color, shape, and coating changes in specific zones.

Tongue Color: When the color becomes deeper — going from pale to scarlet to purple — it means that there is increasing heat in the body. Heat may mean inflammation, infection, or hyperactivity of the organ network. When the tongue’s color becomes lighter — from pink to pale to paper white — it indicates cold, which can mean anemia, pathogenic cold factor, or low energy and function of the corresponding organ network. I treat patients with low immune system function, sometimes due to chemotherapy or chronic fatigue syndrome, and many of them exhibit a pale tongue indicating low energy.

Tongue Coating: The thickness and color of the coating, or a lack of coating, can indicate different issues. When the coat of your tongue becomes thick, it is frequently a sign of imbalance in the digestive system. When the coat turns thick and cruddy, it generally points to decreased immune system with Candida (yeast infection). When the coat turns yellow, it often signals infection or inflammation in the body. A peeling coat is usually a sign of damage or weakening to certain systems of the body.

You can further diagnose underlying problems by analyzing the regions of your tongue; these show you which organ network is affected.

1. Tongue tip

Fire: Cardiovascular System

The fire element zone, which corresponds to the heart-small intestine network, is located at the tip of the tongue. This includes matters of the heart, both emotions and the physical health. In Chinese medicine, the spirit is said to reside in the heart network. Stress and anxiety will show up as red color and red dots on the tip of the tongue. Increasing heat signs means hyperactivity in the heart network due to stress and tension.

2. Sides of your tongue

Wood: Liver Network

The sides of your tongue display the wood element. Teeth markings on the sides of the tongue usually mean stagnant energy in the liver network. You may also notice a bluish-green or purplish hue or spots in this zone. Dark spots may indicate more serious problems. On several occasions, I’ve noticed purple spots in the wood zone in patients that suffer from low energy, discomfort, distension around the lower ribs, and swelling in the abdomen.
3. Behind the tongue tip

Metal: Respiratory and Immune System
The band-like area across the tongue and just behind the tip is the metal element zone, which corresponds to the respiratory and the immune systems. When this area turns reddish, or when red pin-sized dots occur, it usually means a respiratory infection is on its way or is settling into the body. Paleness in the metal zone may reflect a weakened immune system. In rare fungal infections of the lungs, there may appear a brownish black coating over this zone, which was the case with several of my patients who suffer from lesions in their lungs.
4. Center of the tongue

Earth: Digestive System

This area is the earth element zone, and it is related to the stomach-spleen-pancreas network. Problems of the digestive system most often show up here in the center of the tongue. G.E.R.D. — stomach and esophagus acid reflux that keeps many people awake at night — may be seen with redness and a yellowish coating in the center of the tongue. Subtle changes in this area may indicate digestive problems that have not surfaced yet; observe this area and take prophylactic steps if necessary.
5. Back of your tongue

Water: Kidney-Bladder Network
The back of the tongue reflects many of the body’s functions, but is mainly the domain of the water element, or kidney-bladder network, which includes the hormonal system and sexual glands. The two large, elevated papilla on the back of the tongue are a normal part of the taste buds. What you should look for is color and coating. For example, when I see a thick yellow coating at the back-center of the tongue in my female patients, I know that they are very likely to get a bladder infection. I tell them to immediately start drinking 8 to 12 glasses of filtered water a day, take 5,000 mg of vitamin C, and to drink cranberry juice or take its extract — this regimen will typically help prevent a bladder infection. More often than not, those who didn’t follow this preventive treatment will call me a few days later with an infection.

Your body alerts you to imbalances in many more ways than just your tongue. Ideally, you should confirm your findings from your tongue with observations from others, such as the eyes, face, and nails. You can learn more in Secrets of Self-Healing, which contains in-depth information on this subject.

You can keep all five elements balanced in your body with a specialized combination of 44 traditional Chinese herbs that support healthy function of the bodily systems, the Five Elements of Health Formula.

I hope this article helps you translate your tongue! I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

-Dr. Mao askdrmao.com

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Click here for a list of alternative health methods and techniques along with an herbal index and glossary

Good Food Sources of Vitamins

By Jane Thurnell-Read

Some people are reluctant to take nutritional supplements and, even those who aren’t, need to get as many of their nutrients as they can from food. So here is a list of good dietary food sources of the different vitamins, but do remember that food storage and other factors will affect how much of a nutrient is in any particular food that you eat.

Vitamin A/ Retinol
Eggs, milk & dairy products, fish liver oil, carrots, parsley, spinach, broccoli.

Vitamin B1/ Thiamin
Wheat germ, yeast, liver, whole grains, brazil nuts, peanuts, soya flour, oatmeal, lentils, fish, poultry, beans, pork.

Vitamin B2 / Riboflavin
Fortified breakfast cereals, meat, eggs, almonds, blue cheese, mushrooms, green leafy vegetables, offal, nuts.

Vitamin B3 / Niacin/ Nicotinic Acid / Nicotinamide
Poultry, fish, peanuts, almonds, potatoes, yeast extract, hard cheese, haricot beans.

Vitamin B5 / Pantothenic Acid
Meat, whole grains, legumes, yeast.

Vitamin B6 / Pyridoxine
Fish, poultry, lean meat, whole grain cereals, walnuts, butterbeans, bananas, peanuts.

Vitamin B12 / Cyanoco-Balamin / Cobalamin
Eggs, oily fish, cheese, alfalfa sprouts.

Biotin (Classified as both Vitamin H/ and B Vitamin)
Yeast, eggs, milk, cheese, soya beans, peanuts, walnuts, beans, cauliflower.

Choline
Widely available in food.

Inositol
Widely available.

Folic Acid / Folate / Folacin
Green leafy vegetables, broccoli, spinach, asparagus, melons, pumpkins, peanuts, butter beans, carrots, egg yolk, apricots, avocado, tomatoes.

Vitamin C / Ascorbic Acid
Citrus fruit, nectarines, strawberries, melons, vegetables, tomatoes, potatoes. Most other fruits and vegetables contain some vitamin C.

Vitamin D / Calciferol
Oily fish, oysters, egg yolks, blue cheese, cream.

Vitamin E / Tocopherols
Vegetable oils, margarine, green vegetables, wheat germ, eggs, corn, nuts, seeds, olives.

Vitamin K
Green leafy vegetables, fruits, cereals, meat, soybeans.

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For more healthy food ideas, recipes and information please visit our Health Tips Pagehttp://www.celestialhealing.net/healthintro..htm

What Kind of Eater Are You?

by Alice Greene

There are so many different reasons why we struggle with food, and it isn’t black or white. Many of the reasons stem from what we’ve been told, the way we’ve been raised and the way we feel on a given day. It is liberating to know that the struggle isn’t just because we are bad when it comes to eating well.

In the book on Intuitive Eating, written by Evelyn Tribole and Elyse Resch, they recognized that there are many types of eaters, and most of us are dealing with a combination of these types. I have found this to be true in my own work, and I’ll start with the most common ones that I see with people. They are the chaotic eater, unconscious eater and emotional eater.

A chaotic eater

has no routine to their eating and has a tendency to skip meals, over schedule themselves and eat on the run. They really have no idea what they have just eaten or how much they’ve eaten. They just eat what is available and deal with food the next time it is available. They are completely out of touch with their eating habits and choices. Is this you? How can you be less chaotic this week?

An unconscious eater

is similar to a chaotic eater. They are not tuned into what or how much they are eating, because they eat while doing other things – like working, reading, talking, driving, watching TV or cooking. They will eat whatever is available and have no idea when they are hungry or if they have exceeded their fullness level. Are you conscious of your hunger or fullness levels? Try paying attention to them this week.

An emotional eater

uses food to cope with their feelings and they may not even realize they are doing this. What they do know is that they eat too much, often eating an entire package of something before they realize it. They are numb when they eat and feel powerless around food. Emotional eaters use food to avoid facing their feelings – even though they do not seem to feel anything. When was the last time you think you did this? Watch for emotional eating and see what you are feeling. The next two types are often linked to how we were raised. These are the waste-not and refuse-not eaters.

The waste-not eater

is someone who hates to see food go to waste and believes that it’s a deal to get lots of food for their money. They will overeat when food is in abundance because they hate to see it wasted. What they don’t realize is that by overeating it IS being wasted – literally. And it is going to cost them more money than they think they saved when their health is affected by overeating, such as diabetes, high cholesterol and blood pressure and coronary artery disease. How often do you eat things for fear they will go to waste? The next time you feel this urge, consider the real cost.

The refuse-not eater

is a person that can’t refuse food. They can’t say no when someone invites them to have food or encourages them to have more food than they need or want. They feel they have to eat for fear of disappointing or hurting the other person. As a result, they give that person power over how much food they eat. Did you eat something you didn’t want over the holidays because you felt you needed to make someone else feel good? It is ok to say I’ve had enough, no thanks, or thank you but I’m full.

Then there are the restrictive eaters.

These are people that are always going on the next diet or that follow a restricted eating plan with vigilance. The chronic dieter is constantly trying the latest diet, striving to lose a specific amount of weight, and creating new good and bad food lists they try to adhere to, but in the end they vacillate between under eating, over eating and bingeing. The careful eater scrutinizes labels and foods, weighs and measures all their food, writes every morsel down and tracks every gram against their narrow and very specific daily goals. For them there is little pleasure in eating. This was me for many years. Are you restrictive and struggling to enjoy your food? To gain a healthy view of food you may want to try intuitive eating.

An intuitive eater

is conscious of their body’s hunger signals. They eat to feel satisfied. They don’t fear overeating – instead they trust themselves to eat exactly what they need and have no guilt about eating foods they enjoy. This type of eater is conscious of their food choices and tends to want foods that honor their health and are balanced to meet their physical requirements. How does this sound to you? People who try it say it is a way to achieve freedom with food while achieving healthy eating habits.

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To read more about healthy eating methods please visit Our Websitewww.HealingPowerHour.com

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