According to an Irish proverb, a good laugh and a long sleep are the best cures in the doctor’s book. Sure, the sleep part makes sense, but laughter?

Turns out, laughter actually can fight disease. (Yes—literally.) And as “medicine” goes, a good sense of humor is a whole lot stronger than most people could ever imagine.

Laughter and the Brain

Believe it or not, your sense of humor is some of the strongest psychological armor at your disposal. Scientists have known for years that genuine, joyous laughter can squelch stress and chase away depression. And given its measurable effect on key mood-regulating chemicals, this benefit makes perfect sense.

One small clinical trial showed that subjects who watched an hour-long humorous video showed marked decreases in levels of cortisol and epinephrine—two fight-or-flight hormones involved in the stress response—versus those who didn’t. More recent research has shown a similar effect on another stress marker called chromogranin A (CgA). And scientists also think that laughter may be able to help reverse depression by stimulating areas of the brain implicated in the development of depression.

But it’s not just your attitude that benefits from this positive influence. New research shows that your brain’s cognitive functions get a boost from laughter too.

As part of a recent randomized, controlled trial, researchers tested cortisol levels and short-term memory—including learning ability, delayed recall and visual recognition—in 20 older adults, half of whom watched a 20-minute humor video beforehand.

As in previous studies, results showed that the subjects who laughed experienced predictable drops in cortisol levels. But they also performed better on memory tests—by a significant margin. Delayed recall nearly doubled in this group, while learning ability shot up by more than 25 percent.

Laughter and Chronic Disease

Believe it or not, laughter’s mental benefits are just the tip of the iceberg. After all, there’s a reason chronic stress contributes to disease. Elevated cortisol levels erode your physical health too. And a good sense of humor goes just as far in this department.

First of all, it can dial back high blood pressure. Back in 2005, researchers from the University of Maryland found that watching funny movies helps the endothelium—that is, the lining of your blood vessels—to relax and widen.

This, in turn, allows circulation to move more freely—specifically boosting blood flow by a whopping 22 percent. Which means that 15 minutes of laughter a day seems to be as important as regular exercise when it comes to keeping your heart in shape.

In fact, this same team of researchers found that people with heart disease are also far less likely to find humor in uncomfortable situations—suggesting that the ability to “laugh it off” might actually be the most basic source of cardiovascular protection you have.

Blood sugar levels also get some help from a good giggle. According to a 2003 study published in Diabetes Care, hearty laughter can lower post-meal blood sugar levels in people with Type 2 diabetes.

And if all that wasn’t enough, research shows that humor packs a punch against pain as well. In a study published in 2011, researchers found that social laughter floods your body with feel-good endorphins. In a series of six experiments, researchers observed significant increases in pain threshold after laughter, independently of positive mood changes. In other words, the physical act of belly laughing alone can dull your discomfort—no drugs necessary.

Lengthen Life and Boost Immunity

Of course, laughter’s benefits aren’t restricted to chronic disease. Everyone can capitalize on a case of the giggles.

One seven-year study of more than 50,000 Norwegians showed that a good sense of humor drops the odds of dying before the age of 70 by roughly 20 percent. And yet another study of 33 Midwestern women revealed that subjects with a keener humor response also benefit from stronger immunity—particularly in natural killer (NK) cell activity.

This benefit has far-reaching implications, as NK cells are your first line of defense against cancer. To make matters worse, standard treatments ravage your immune system. But a recent Japanese study showed that chemotherapy patients who received “laughter therapy” had significantly higher levels of immunity than those who didn’t.

With results like that, it’s easy to see how a little extra laughter could actually mean the difference between life and death. Of course, laughter can make a big difference in everyday battles too.

Fend Off Fat Rolls and Infertility

If you’re trying to lose weight, a little more laughter could actually give you an edge—no grueling workouts required. As I mentioned earlier, laughter has a similar effect on your body to aerobic exercise. But those effects aren’t just cardiovascular—laughter also burns calories!

A 2007 study published in the International Journal of Obesity found that laughing out loud increases energy expenditure by as much as 20 percent, while 10 minutes of laughter could burn as many as 50 extra calories. That’s right—simply laughing for a few minutes every day could leave you five pounds lighter inside of a year.

But if you think that’s strange, consider this. A recent study found that women undergoing in-vitro fertilization (IVF) had a higher pregnancy rate when they enjoyed a performance by professional clowns after embryo implantation.

IVF was a success in 36 percent of these women, compared to a success rate of just 20 percent among women who weren’t treated to post-procedure comedy. And, ultimately, the women who laughed were almost twice as likely to become pregnant, once other factors like age and infertility factors entered into the equation.

The bottom line? Laugh loud and laugh long at least once every single day. Your life may very well depend on it!

• All tea—black, green, oolong and white—comes from the same shrub, the Camellia sinensis. The differences occur after harvesting and processing.
• Black tea has the most complex fermentation process, which accounts for its heady scent and high caffeine levels.
• Many cultures believe that you can read the future in tea leaves. Simply finish your cup of tea made with loose tea, and swirl the remaining tea and leaves three times. The pattern the leaves make is purported to show you the future.
• Loose tea holds the flavor of the leaves better than tea bags, due to the fact that the leaves tend to remain whole, versus being broken up to fit into the bag.
• Approximately three billion (yes…with a B) cups of tea are consumed on a daily basis across the globe.
• Oats have been shown to reduce cholesterol and blood pressure and lower your risk of heart disease overall.
• Oatmeal contains a rich store of a unique group of compounds known as avenanthramides, which have extremely powerful anti-inflammatory properties.
• Oats contain 96 percent of the RDA for the mineral manganese, which is critical for bone health, blood sugar control and free-radical damage protection.
• Oats are a great source of beta-glucan, a group of compounds with proven immune and cholesterol-fighting benefits.
• Oats contain purines, compounds that can be broken down into uric acid, which when found in excess, can lead to gout and kidney stones.

Green foods are packed with so many nutrients, it’s no wonder they are called the super foods of the nutrition world. They are exceptionally rich sources of chlorophyll and vital minerals, and have been found to alleviate depression and fatigue, support your immune system, eliminate toxins, promote a healthy gut and bowel, inhibit Candida, aid in weight loss, and even banish bad breath.

What are Green Foods?

Green foods refer to certain grasses and algae that contain chlorophyll, which imparts the green color to these foods. The greener the plant, the greater the amount of chlorophyll.

Chlorophyll is widely known to help to neutralize and remove toxins. Foods high in chlorophyll also help heal digestive disorders, provide energy, boost immunity and prevent deficiency diseases such as anemia.

Green foods are nutrient rich and promote alkalinity within the body. They are an excellent source of many easily absorbable, alkaline minerals as well as amino acids, vitamins and enzymes, and can be used to supplement your regular meals. The following is a list of green foods commonly found on the market:

 

Microalgae such as spirulina and chlorella provide a concentrated source of protein containing all the amino acids and are a good source of minerals as well.

Alfalfa is a source of abundant calcium, magnesium, phosphorus, and potassium in a balanced ratio that promotes absorption.

Barley grass is an excellent source of all the amino acids, calcium, and iron.

Because many of these green foods have similar properties and benefits, it may be more useful to look at each green food itself.

Chlorophyll

According to an article published in Mutation Research, the National Institute for Occupational Safety and Health estimated that millions of workers in the manufacturing sector have been exposed to potentially hazardous chemicals, many of which cause genetic mutation and promote cancer. This same article reports on a study that shows the effectiveness of chlorophyll in counteracting the mutagenic effect of pollutants such as cigarette smoke, coal dust, and diesel-emission particles.

Chlorophyll was extremely effective at inhibiting the mutations of the various nitrogen compounds, aromatic amines, and hydrocarbons found in these substances. Chlorophyll also protected against harmful compounds in fried beef and pork, red grape juice, and red wine. Chlorophyll has also been used successfully to treat iron deficiency anemia and peptic ulcers.

Wheat and Barley Grass

Cereal grasses—namely wheat grass and barley grass—are high-chlorophyll foods. Commercially, they are available fresh and as supplements, in both powder and tablet form. It is also possible to grow wheat grass at home. Both have nearly identical therapeutic properties, although barley grass may be digested a little more easily by some folks. People with allergies to wheat and other cereals can usually tolerate these grasses since grain in its grass stage rarely triggers an allergic reaction.

These grasses contain about the same quotient of protein as meat, about 20 percent, as well as vitamin B12, chlorophyll, vitamin A and several other nutrients. Wheat grass is capable of incorporating more than 90 out of the estimated possible 102 minerals found in rich soil.

Wheat and barley grasses have been used to treat hepatitis and high cholesterol, as well as arthritis, peptic ulcers and hypoglycemia. They are both effective in reducing inflammation and contain the antioxidant superoxide dismutase (SOD), which slows cellular deterioration, plus various digestive enzymes that aid in detoxification.

Microalgae

Spirulina and chlorella contain more chlorophyll than any other foods. These algae are aquatic plants, spiral-shaped and emerald to blue-green in color, and have been used medicinally for thousands of years in South America and Africa.

They are also the highest sources of protein, beta-carotene and nucleic acids of any animal or plant food, as well as containing the essential fatty acids omega-3 and gamma linolenic acid. The protein in spirulina and chlorella is so easily digested and absorbed that two or three teaspoons of these microalgae are equivalent to 56 grams to 84 grams of meat. Further, unlike animal protein, the protein in algae generates a minimum of waste products when it is metabolized, thereby lessening stress on the liver.

Spirulina itself is a true powerhouse. This algae is made up of 55–70 percent pure protein, 95 percent of which is digestible, making it ideal for people with gastrointestinal disorders. In fact, because spirulina is so easily digested, it yields quick energy. It is also strongly anti-inflammatory and therefore useful in the treatment of hepatitis, gastritis and other inflammatory diseases.

Spirulina strengthens body tissues and protects the vascular system by lowering blood fat. Athletes use spirulina for energy and for its cleansing action after strenuous physical exertion, which can stimulate the body to rid itself of poisons. Plus, spirulina detoxifies the kidneys and liver, inhibiting the growth of fungi, bacteria and yeasts.

Spirulina is packed with more than 30 different vitamins and minerals and 18 amino acids, providing three times more vitamin E than raw wheat germ, 35 times more beta-carotene than carrots and is higher in the rare essential fatty acid gamma linolenic acid (GLA) than evening primrose oil.

Spirulina is also a rich store of glycogen, one of the most biologically active forms of quick energy available for consumption. This translates to a better sense of well-being and mental clarity. Plus, exciting research shows that spirulina can help to boost your immune system and fight cancer.

Chlorella is another well-known algae that is an especially effective detoxifier and anti-inflammatory agent, thanks to it’s high chlorophyll content, which stimulates these processes. Chlorella is notable for its tough outer cell walls, which bind with heavy metals, pesticides and carcinogens such as PCBs (polychlorinated biphenyls) and then carry these toxins out of the body. Because of chlorella growth factor, this algae also promotes growth and repair of all kinds of tissue. Animal studies show that it reduces cholesterol and atherosclerosis.

How to Use Green Foods

To reap the benefits of green foods, you can opt for chlorophyll itself or the specific plant forms discussed above.

Do you suffer from

• Gas
• Bloating
• Abdominal pain/discomfort
• Diarrhoea
• Constipation
• Nausea
• Floating or oily stools
• Hypoglycaemia
• Depression
• Fatigue

Then you may have a condition called Fructose Malabsorption

What is Fructose Malabsorption?

Fructose malabsorption is a condition of impaired intestinal absorption of dietary fructose. It is common to mal-absorb this sugar; in fact 33% of healthy individuals have fructose malabsorption without experiencing any symptoms.

Fructose is a sugar found naturally in many foods, including honey, wheat, fruits, onions and vegetables. Fructose is present in a single sugar form and also as a chain of fructose sugar units called fructans. Normally, fructose is absorbed in the small bowel. In fructose malabsorption, the normal absorption of fructose is impaired.

“A much less well known condition, although similar to lactose intolerance, is fructose malabsorption. In fructose malabsorption a persons ability to  absorb fructose, is impaired”.

This results in fructose passing through the intestines and being fermented by bacteria, causing both gastrointestinal symptoms abdominal bloating/cramps, constipation, loose stools, diarrhoea or flatulence and increased proliferation of certain intestinal bacteria and yeast which metabolise fructose. These are common symptoms that can often be called “Irritable Bowel Syndrome”.

Fructose malabsorption only becomes problematic, requiring a low fructose diet, when the individual has a gastrointestinal condition such as IBS, or another functional gastrointestinal disorder. Not every food that contains fructose is a problem for people with fructose malabsorption. It is important to understand how fructose occurs in foods to know which foods are a problem.

These are common symptoms that can often be called   “Irritable Bowel Syndrome”.

 

How is it Diagnosed?

Fructose malabsorption is diagnosed via a hydrogen breath test. It is a similar test as used to diagnose lactose intolerance. Breath hydrogen measurements are taken fasting, 25 grams of fructose is administered and breath hydrogen levels are monitored regularly for 2-3 hours.

Dietary Advice

Dietary strategies to assist with minimising symptoms include

1. Avoid foods that contain excess fructose
2. Avoid dietary sources of fructans
3. Reduce the fructose load

Fructose Foods

Recent literature shows a diet with generally reduced FODMAP content may be the most effective and practicable diet to aim for. The following information will give you details on how to specifically reduce fructose in your diet.

• Fruit and fruit juices: apple, cherry, grape, guava, litchi, mango, melon (honeydew and watermelon), orange, papaya, pear, persimmon, pineapple, quince, star fruit. Cooked fruit generally has lower fructose content than uncooked fruit.
• Most dried fruit, including currant, dates, dried fruit or health bars, fig, raisin.
• Processed fruit: barbecue sauce, chutney, fruit from cans / tins (often in pear juice), plum sauce, sweet and sour sauce, tomato paste.
• Sweets, food and drinks containing high fructose corn syrup (HFCS).
• Honey
• Vegetables in larger quantities (fructan content): artichoke, asparagus, beans, broccoli, cabbage, chicory, leek, onion, peanuts, tomato, zucchini.
• Sweet wines: e.g. dessert wines, muscatel, port, sherry.
• Wheat- based products: flour, pasta, bread, whole-grain breakfast cereals.
• Sorbitol (E420 is sorbitol) and xylitol (E967 is xylitolcontaining foods: diet / ‘light’ and diabetic drinks, sugar-free chewing gum

 

 

 

You may have heard  the #1 New York Times best-selling novel, Wheat Belly by William Davis, MD. Published in 2011, this testament to gluten-free has sold more than one million copies in less than three years.

Yet, the gluten-free craze has been around for a decade—if not two. So what is it about this book that has captured people’s attention?

By providing the definitive answer to the wheat debate.

Lose the Wheat, Gain Your Health

Dr. Davis tackles the question of wheat itself. While it commonly accepted that refined flour is bad and should be avoided, what about whole grain wheat? Or sprouted wheat?

Well, it appears that wheat by any other name is still wheat. And the reason comes down to science and genetics—or, more correctly, genetic modification.

As Dr. Davis details, today’s wheat (even the whole wheat variety) is virtually unrecognizable from the wheat of our ancestors. The reason is due to big businesses desire for higher yields.

The result is wheat that went from 14 chromosomes to 42 chromosomes, thanks to genetic combining of three unique plants. Unfortunately, this combination, while definitely resulting in greater yields, has also resulted in more and more health issues for those of us who consume it.

This is where the book really stands out. Dr. Davis details, with thorough research and painstaking care, the medical changes wheat causes in your body.

In a nutshell, Davis breaks down the number one reason wheat is so destructive—its carbohydrate makeup. It’s predominately glucose, and one of the worst kinds of glucose (amylopectin), which is highly digestible.

The result is that wheat increases blood sugar levels higher than straight sucrose itself. Plus, wheat has been shown to have addictive properties, so the more you eat, the more you want to eat.

This quickly results in a cycle of eating wheat, increasing blood sugar levels, eating more wheat, higher blood sugar levels, etc.

And that then leads to a whole host of health issues, from weight gain and digestive issues to diabetes, pH imbalance, skin issues, heart problems and even memory and cognition issues.

Dr. Davis then takes the research and backs that up with something even more compelling—success stories. Each chapter has several examples of people who dropped the wheat and reclaimed their health.

The book also contains how-tos and recipes to help you make the transition from gluten to great health, without falling into the trap of substituting pancakes and bagels with gluten-free options. Instead, Davis focuses on real food as replacements.