Flour, the powdery substance made from ground grains, is useful for baking and thickening sauces, but its nutrition is a mixed bag. Not all flours are created equal when it comes to its affect on your health. No flour is genuinely bad for you, but some are better for you than others. Look for whole grain flours for the biggest nutritional bang for your buck.

Calorie and Fat Content Flour is quite caloric. A 1-cup serving of white flour, for instance, contains 495 calories while a cup of rye flour has 356 calories. It is not common to consume flour alone, however, so when you add a cup of flour to a recipe, your caloric intake from flour is reduced. The fat in flour is quite low. Servings of white flour and whole wheat flour have 2.2 g of fat each.

Carbohydrates and Fiber The carbohydrates in flour directly impact your blood sugar level, so choosing flour with a low glycemic index is better for you. Breads made with whole grain flours have a glycemic index of approximately 7 to 9, while bread made from white flours range from 10 to 15 on the glycemic index. Eating white flour does not necessarily send you into insulin shock, but consuming wheat flour is healthier. White flour contains 99.3 g of carbohydrates and 3.3 g of fiber, while rye flour has 76.9 g of carbohydrates and 12 g of fiber. Choose whole grain flours to get more fiber in your diet.

Protein Eating whole wheat flour is a good choice for protein. A 1-cup serving of this type of flour provides 16.4 g of protein. Even though white flour is the least healthy for you, it still contains protein necessary for muscle growth and energy -- a serving contains 16.4 g of protein. As a rule, you need 50 to 175 g of protein per day, so consider incorporating whole wheat flour into a pizza crust and topping it with ground beef or pepperoni to increase the protein in your diet.

Vitamins All types of flour provide thiamin, a vitamin known as B-1. Enriched wheat flour is highest in thiamin, with 74 percent of the daily recommended intake. White, whole wheat and rye flours also contain folate, riboflavin and niacin as well as other healthy B vitamins. You also take in vitamin E and vitamin K in rye flour and whole wheat flour.

Minerals Rye and whole wheat flours serve as excellent sources of manganese and selenium, but you can get a range of minerals in many flours, including calcium, zinc, iron and copper. This makes flour good for increasing bone density, producing red blood cells and boosting the health of your blood vessels.

Read more: http://www.livestrong.com/article/446789-is-eating-flour-bad-for-you/#ixzz22Dm3vXjR

So from these it looks like flour in moderation is ok?

well from what I've read from other sources, I think flour seems more like a food source that we should omit from our lifes altogether, let me start from here.

http://ecosalon.com/15_reasons_never_to_let_anyone_you_love_near_a_mcdonald_s/

This is a interesting article I read and thought Id share it with you, whats your opinions on the fast food chain mcdonalds? not just mcdonalds but all fast food chains.

What you are seeing here is my current profile, you will see all my stats, regarding weight, body fat measurements and measurements of arms, waist etc, it shows my current eating plan and how my body feels, looks internally and externally.

this was april 2012 , I will be making a new report for august and I will now begin to start making changes to my lifestyle and giving feedback on how it working.

Top 10 Foods Highest in Vitamin B12 (Cobalamin)
 
Vitamin B-12, or Cobalamin, is the largest and most complex vitamin currently known to man. A slight deficiency of vitamin B-12 can lead to anemia, fatigue, mania, and depression, while a long term deficiency can potentially cause permanent damage to the brain and central nervous system. Vitamin B-12 can only be manufactured by bacteria and can only be found naturally in animal products, however, synthetic forms are widely available and added to many foods like cereals. Vitamin B-12 can be consumed in large doses because excess is excreted by the body or stored in the liver for use when supplies are scarce. Stores of B-12 can last for up to a year. Below is a list of the top ten vitamin b12 rich foods. Click here for other foods high in vitamin b.

#1: Clams, Oysters, and Mussels
Shellfish are a great source of vitamin B12 and can be eaten raw, baked, steamed, fried, or made into chowder. In addition to vitamin B12 shellfish are a good source of zinc, copper, and iron. Clams provide the most vitamin B-12 with 98.9μg per 100g serving, accounting for 1648% of the DV. That is 84μg (1401% DV) per 3 ounce serving, and 187.9μg (3132% DV) in 20 small clams, or 9.4μg (156.6 %DV) in one small clam. Mussels and oysters are also good sources of B12 providing 600% DV and 400% DV per 100 gram serving. Click to see complete nutrition facts.

#2: Liver
Often appearing on the culinary scene as pâté, liver can also be prepared steamed or fried with onions and herbs. The liver of most any animal is packed with vitamin B-12, the highest on the list are: Lamb, beef, veal, moose, turkey, duck, and goose respectively. Lamb liver provides 85.7μg (1428% DV) of vitamin B12 per 100g serving, or 72.85μg (230% DV) in a 3 ounce serving. Click to see complete nutrition facts.

#3: Caviar (Fish Eggs)
Caviar and fish eggs are most often eaten as a garnish or spread. The eggs of whitefish contain the most vitamin B-12 with 56.4μg (940% DV) per 100g serving. Caviar contains a third of that with 20μg (333% DV) of vitamin B12 per 100g serving, 5.6μg (93% DV) per ounce, and 3.2μg (53% DV) per tablespoon. Chicken eggs, by comparison, only offer 1.29μg (22% DV) of vitamin B-12 per 100g serving, or 0.65μg (11% DV) per egg. Click to see complete nutrition facts. Buy Caviar from Amazon.com

#4: Octopus
Popular in Mediterranean, Japanese, and Hawaiian cuisine, octopus is a vitamin b12 rich food. Cooked octopus provides 36μg of vitamin B-12 per 100 gram serving accounting for 600% of the DV. That is 30.6μg (510% DV) per 3 ounce serving, or 10.2μg (170% DV) per ounce. Raw octopus provides about half as much vitamin b12 with 20μg (333% DV) per 100 gram serving, 17μg (283% DV) in a 3 ounce serving, and 5.67μg (94.33% DV) per ounce. Click to see complete nutrition facts.

#5: Fish
Known for their omega 3 fats and for being a high protein food, fish are also a good source of vitamin B12. Mackerel provides the most vitamin B-12 with 19μg per 100g serving (317% DV), followed by Herring (312% DV), Salmon (302%), Tuna (181%), Cod (167%), Sardines (149%), Trout (130%), and Bluefish (104%).
Click to see complete nutrition facts. Canned Fish Highest in Vitamin B12.

#6: Crab and Lobster
Crab and lobster are most commonly served baked, steamed, or in bisque. A 100g serving of crab contains 11.5μg of vitamin B12 (192% of the DV), that is 15.4μg (257%DV) per leg (134g). Lobster will provide 4.04μg(67% DV) per 100g serving, or 6.59μg (110% DV) in an average whole lobster (163g).
Click to see complete nutrition facts.

#7: Beef
In addition to being a vitamin B12 rich food, beef is also a good source of protein, zinc, and heme-iron. The amount of vitamin B-12 in beef depends on the cut, lean fat-trimmed chuck contains the most vitamin B12 with 6.18μg (103% DV) per 100g serving, 11.49μg (103% DV) in a chuck steak, and 5.25μg (88% DV) in a 3 ounce serving. Chuck is followed by sirloin (62% DV), rib-eye (60% DV), and ribs (58% DV).
Click to see complete nutrition facts.

#8: Lamb (Mutton)
Lamb is a common meat in the Middle East, Mediterranean, East Asia, Australia, New Zealand, and most of Europe. Lamb is a high cholesterol food so be sure to look for lean cuts which are higher in B12 anyway. Lamb also provides high amounts of protein, and zinc. The shoulder is the cut of lamb with the most vitamin B-12 providing 3.71μg (62% DV) per 100g serving, 5.82μg (97% DV) per pound, and 3.15μg (53% DV) in a 3 ounce serving. The shoulder is followed by the foreshank and leg which provides 53% of the DV per 100g serving, and lamb chops which provide 51% of the DV for vitmain B12 per 100 gram serving. Click to see complete nutrition facts.

#9: Cheese
Despite being a high cholesterol food, cheese is a good source of calcium, protein, and Riboflavin (Vitamin B2). The amount of vitamin B12 in cheese depends on type and variety, Swiss cheese provides the most with 3.34μg (56% DV) per 100g serving, followed by Gjetost (40% DV), Mozzarella(39% DV), Parmesan (38% DV), Tilsit (35% DV), and Feta (28% DV). Click to see complete nutrition facts.

#10: Eggs
When it comes to chicken eggs the raw yellow has most of the vitamin B-12 with 1.95μg per 100g serving (33%), however, this equates to 0.33μg per yolk or just 6% of the DV. The eggs of other animals are higher with a goose egg providing 7.34μg (122% DV) of vitamin B-12 per 100g serving, and a duck egg providing 3.78μg (63% DV).
Click to see complete nutrition facts.


 

Other Vitamin B12 Rich Foods

Fortified Cereals*
List of Cereals High in Vitamin B12    20μg (333% DV) per 100 gram serving    16μg (267% DV) in an average bowl (2 cups) (80 grams)    8μg (133% DV) per cup (40 grams)    Click to see complete nutrition facts for Fortified Cereals
Liverwurst Sausage    13.46μg (224% DV) per 100 gram serving    2.42μg (40% DV) per slice (18 grams)    3.77μg (63% DV) per ounce (28 grams)    Click to see complete nutrition facts for Liverwurst Sausage
Fortified Energy Bars*    12.24μg (204% DV) per 100 gram serving    5.39μg (90% DV) per bar (44 grams)    2.7μg (45% DV) in half a bar (22 grams)    Click to see complete nutrition facts for Fortified Energy Bars
Fois Gras (Goose Liver Pâté)    9.4μg (157% DV) per 100 gram serving    1.22μg (20% DV) per tablespoon (13 grams)    2.63μg (44% DV) per ounce (28 grams)    Click to see complete nutrition facts for Fois Gras (Goose Liver Pâté)
Emu Steak    9.37μg (156% DV) per 100 gram serving    36.92μg (615% DV) per tablespoon (394 grams)    7.96μg (133% DV) per ounce (85 grams)    Click to see complete nutrition facts for Emu Steak
New England Clam Chowder    4.8μg (80% DV) per 100 gram serving    12.1μg (202% DV) per cup (252 grams)    1.54μg (26% DV) in a fluid ounce (32 grams)    Click to see complete nutrition facts for New England Clam Chowder
Manhattan Clam Chowder    3.3μg (55% DV) per 100 gram serving    7.92μg (132% DV) per cup (240 grams)    0.99μg (17% DV) in a fluid ounce (30 grams)    Click to see complete nutrition facts for Manhattan Clam Chowder
Luncheon Meat*    5.14μg (86% DV) per 100 gram serving    1.44μg (24% DV) per one ounce slice (28 grams)    2.88μg (48% DV) in two slices (56 grams)    Click to see complete nutrition facts for Luncheon Meat
Hard Salami*    2.8μg (47% DV) per 100 gram serving    3.16μg (53% DV) in one 4 ounce package (113 grams)    0.28μg (5% DV) per slice (10 grams)    Click to see complete nutrition facts for Hard Salami
Whey Powder    2.37μg (40% DV) per 100 gram serving    3.44μg (57% DV) per cup (145 grams)    0.19μg (3% DV) per tablespoon (8 grams)    Click to see complete nutrition facts for Dry Sweet Whey
Yogurt (No Fat)    0.61μg (10% DV) per 100 gram serving    1.49μg (25% DV) per cup (8oz) (245 grams)    0.69μg (12% DV) per 4oz serving (half-container) (113 grams)    Click to see complete nutrition facts for Plain Yogurt (No Fat)
Yogurt (Whole)    0.37μg (6% DV) per 100 gram serving    0.91μg (15% DV) per cup (8oz) (245 grams)    0.42μg (7% DV) per 4oz serving (half-container) (113 grams)    Click to see complete nutrition facts for Plain Yogurt (Whole)
Skim Milk    0.53μg (9% DV) per 100 gram serving    1.3μg (22% DV) per cup (245 grams)    0.16μg (3% DV) in a fluid ounce (31 grams)    Click to see complete nutrition facts for Non-Fat Milk
Whole Milk    0.44μg (7% DV) per 100 gram serving    1.07μg (18% DV) per cup (244 grams)    0.14μg (2% DV) in a fluid ounce (31 grams)    Click to see complete nutrition facts for Full Fat Milk
Low-Fat Buttermilk    0.22μg (4% DV) per 100 gram serving    0.54μg (9% DV) per cup (245 grams)    0.07μg (1% DV) in a fluid ounce (31 grams)    Click to see complete nutrition facts for Low-fat Buttermilk
Yeast Extract Spread (Marmite)    0.5μg (8% DV) per 100 gram serving    1.44μg (48% DV) per cup (288 grams)    0.03μg (1% DV) per teaspoon (6 grams)    Click to see complete nutrition facts for Yeast Extract Spread
Cured Ham (Lean)    0.65μg (11% DV) per 100 gram serving    0.91μg (15% DV) per cup (140 grams)    0.55μg (9% DV) in a 3 ounce serving (85 grams)    Click to see complete nutrition facts for Extra Lean Cured Ham
Chicken (Lean)    0.31μg (5% DV) per 100 gram serving    0.43μg (7% DV) per cup chopped (140 grams)    0.21μg (3% DV) in a half-cup (70 grams)    Click to see complete nutrition facts for Lean Roasted Chicken
Fortified Soymilk*    1.11μg (19% DV) per 100 gram serving    2.7μg (45% DV) per cup (243 grams)    0.3μg (5% DV) per ounce (28 grams)    Click to see complete nutrition facts for Fortified Soymilk
Fortified Tofu*    2.36μg (39% DV) per 100 gram serving    1.86μg (31% DV) per serving (1/4 packet) (79 grams)    0.7μg (11% DV) per ounce (28 grams)    Click to see complete nutrition facts for Fortified Tofu
*Amount of vitamin B12 may vary greatly between products. Be sure to check nutrition labels for the exact amount of vitamin B12 from each individual product.

Health Benefits of Vitamin B12

Protect Against Heart Disease - Adequate levels of vitamins B12, B6, and B9 have been shown to lower levels of a protein in the blood: homocysteine. Lower levels of homocysteine has been shown to improve endothelial function, which in turn may boost cardiovascular health and decrease risk of heart attacks.3-5
Protect and Repair DNA to Reduce Cancer Risk and Slow Aging - Absorption of vitamin b12 and Folate (B9) is essential for DNA metabolism and maintenance which helps to prevent cancer and slow aging.6 Read full blog post here...
Protect Against Dementia and Cognitive Decline - Lack of vitamin B12 increases homocysteine levels, which in turn decreases the bodies ability to metabolize neurotransmitters.7 Due to limitations with creating long term controlled studies in human populations, no definite link between increased vitamin b12 levels and cognitive function have been found,8-12 however several observational studies suggest increased homocysteine levels increase the incidence of Alzheimer's disease and dementia,13-15 and low levels of vitamin B12 has been associated with cognitive decline.16
Alzheimer's Protection - A study has shown that a deficiency in Vitamin B12 and Folate (B9) can double the risk of Alzheimer's Disease.17
Energy and Endurance - A lack of vitamin B12 will lead to anemia and weakness. Adequate levels of vitamin B12 are necessary to maintain normal energy levels. Claims of vitamin B12 as an energy or atheletic enhancer remain unproven.18
People at Risk of a Vitamin B12 Deficiency

Older Adults who have Atrophic Gastritis - A condition affecting 30-50% of adults over age 50 and hampers their ability to absorb vitamin B12 from natural foods. Supplements are recommended for people in this group.
People with Pernicious Anemia - A condition that affects 1-2% of adults and can only effectively be treated with vitamin B12 injections or shots.
Vegans and Vegetarians - Vitamin B12 is naturally found in animal products, however there are some natural vegetarian foods high in vitamin b12 and various fortified B12 foods for vegans.
Pregnant and Lactating Women who are Vegetarian or Vegan
People taking Certain Medications
Proton pump inhibitors, such as omeprazole (Prilosec®) and lansoprazole (Prevacid®), which are used to treat gastric or pepetic ulcer disease can inhibit absorption of vitamin B12.
Metformin - often used for type II diabetes, may interfere with vitmain B12 absorption in certain people.
Histamine antagonists, such as cimetidine (Tagamet®), famotidine (Pepcid®), and ranitidine (Zantac®), used to treat peptic ulcer disease, can reduce absorption of vitmain B12 by slowing the release of hydrochloric acid into the stomach.
Bacteriostatic Antibiotics, like Chloramphenicol (Chloromycetin®), can interfere with the red blood cell response to vitamin b12 supplements.
Anticonvulsants - Anticonvulsants have been shown to interfere with vitamin B12 and vitamin B9 (Folate) metabolism.19-21 One study found that people taking folate supplements and anticonvulsants experienced a 50% decline in Vitamin B12 blood levels.
Warnings

Liver, Fois Gras, Whole Milk, Clam Chowder, Liverwurst, Salami, Cheese, Caviar, Lamb, Shell Fish, and Beef are high cholesterol foods which should be eaten in moderate amounts and avoided by people at risk of heart disease or stroke.



USDA National Nutrient Database for Standard Reference, Release 20.
Office Of Dietary Supplements Fact Sheet
Doshi SN, McDowell IF, Moat SJ, Payne N, Durrant HJ, Lewis MJ, Goodfellos J. Folic acid improves endothelial function in coronary artery disease via mechanisms largely independent of homocysteine. Circulation. 2002;105:22-6.
Doshi SN, McDowell IFW, Moat SJ, Lang D, Newcombe RG, Kredean MB, Lewis MJ, Goodfellow J. Folate improves endothelial function in coronary artery disease. Arterioscler Thromb Vasc Biol 2001;21:1196-1202.
Wald DS, Bishop L, Wald NJ, Law M, Hennessy E, Weir D, McPartlin J, Scott J. Randomized trial of folic acid supplementation and serum homocysteine levels. Arch Intern Med 2001;161:695-700.
A Paoloni-Giacobino, R Grimble, C Pichard. Genetics and nutrition. Clinical Nutrition Volume 22, Issue 5, Pages 429-435 (October 2003)
Hutto BR. Folate and cobalamin in psychiatric illness. Compr Psychiatry 1997;38:305-14.
Eussen SJ, de Groot LC, Joosten LW, Bloo RJ, Clarke R, Ueland PM, et al. Effect of oral vitamin B-12 with or without folic acid on cognitive function in older people with mild vitamin B-12 deficiency: a randomized, placebo-controlled trial. Am J Clin Nutr 2006;84:361-70.
Hvas AM, Juul S, Lauritzen L, Nexø E, Ellegaard J. No effect of vitamin B-12 treatment on cognitive function and depression: a randomized placebo controlled study. J Affect Disord 2004;81:269-73.
Vital Trial Collaborative Group. Effect of vitamins and aspirin on markers of platelet activation, oxidative stress and homocysteine in people at high risk of dementia. J Intern Med 2003; 254:67-75.
Kang JH, Cook N, Manson J, Buring JE, Albert CM, Grodstein F. A trial of B vitamins and cognitive function among women at high risk of cardiovascular disease. Am J Clin Nutr 2008;88:1602-10.
Aisen PS, Schneider LS, Sano M, Diaz-Arrastia R, van Dyck CH, Weiner MF, et al.; Alzheimer Disease Cooperative Study. High-dose B vitamin supplementation and cognitive decline in Alzheimer disease: a randomized controlled trial. JAMA 2008 ;300:1774-83.
Clarke R. B-vitamins and prevention of dementia. Proc Nutr Soc 2008;67:75-81.
Schulz RJ. Homocysteine as a biomarker for cognitive dysfunction in the elderly. Curr Opin Clin Nutr Metab Care 2007;10:718-23.
Seshadri S, Beiser A, Selhub J, Jacques PF, Rosenberg IH, D'Agostino RB, et al. Plasma homocysteine as a risk factor for dementia and Alzheimer's disease. N Engl J Med 2002;346:476-83.
Clarke R, Birks J, Nexo E, Ueland PM, Schneede J, Scott J, et al. Low vitamin B-12 status and risk of cognitive decline in older adults. Am J Clin Nutr 2007;86:1384-91.
Wang HX, Wahlin Å, Basun H, Fastbom J, Winblad B, Fratiglioni L. Vitamin B12 and folate in relation to the development of Alzheimer?s disease. Neurology May 8, 2001 vol. 56 no. 9 1188-1194.
Lukaski HC. Vitamin and mineral status: effects on physical performance. Nutrition 2004;20:632-44.
Patrick Kidd and David L. Mollin. Megaloblastic Anaemia and Vitamin-B12 Deficiency After Anticonvulsant Therapy. Br Med J. 1957 October 26; 2(5051): 974?976.
J.S. MALPAS, G.H. SPRAY, L.J. WITTS. Serum Folic-acid and Vitamin-Biz Levels in Anticonvulsant Therapy. British Medical Journal. 16 April 1966.
Richard Hunterb, Joanna Barnesb, and D. M. Matthews. EFFECT OF FOLIC-ACID SUPPLEMENT ON SERUM-VITAMIN-B12 LEVELS IN PATIENTS ON ANTICONVULSANTS. The Lancet, Volume 294, Issue 7622, 27 September 1969, Pages 666-667.

Effects of Smoking The harmful effects of smoking on the body and overall health of smokers presented in the list below, only begins to convey some of the short and long term side effects of smoking cigarettes.

Quitting makes sense for many reasons but simply put: smoking kills and the effects of second hand smoke are also bad for the health of those around you.

Harmful Health Effects of Smoking

• Every year hundreds of thousands of people around the world die from diseases caused by smoking cigarettes - Smoking KILLS.
• One in two lifetime smokers will die from their habit. Half of these deaths will occur in middle age.
• Tobacco smoke also contributes to a number of cancers.
• The mixture of nicotine and carbon monoxide in each cigarette you smoke temporarily increases your heart rate and blood pressure, straining your heart and blood vessels.
• This can cause heart attacks and stroke. It slows your blood flow, cutting off oxygen to your feet and hands. Some smokers end up having their limbs
  amputated.
• Tar coats your lungs like soot in a chimney and causes cancer. A 20-a-day smoker breathes in up to a full cup (210 g) of tar in a year.
• Changing to low-tar cigarettes does not help because smokers usually take deeper puffs and hold the smoke in for longer, dragging the tar deeper into their lungs.
• Carbon monoxide robs your muscles, brain and body tissue of oxygen, making your whole body and especially your heart work harder. Over time, your airways swell up and let less air into your lungs.
• Smoking causes disease and is a slow way to die. The strain of smoking effects on the body often causes years of suffering.
• Emphysema for example is an illness that slowly rots your lungs. People with emphysema often get bronchitis again and again, and suffer lung and heart failure.
• Lung cancer from smoking is caused by the tar in tobacco smoke.
• Men who smoke are ten times more likely to die from lung cancer than non-smokers.
• Heart disease and strokes are also more common among smokers than non-smokers.
• Smoking causes fat deposits to narrow and block blood vessels which leads to heart attack.
• Smoking causes around one in five deaths from heart disease.
• In younger people, three out of four deaths from heart disease are due to smoking
• Cigarette smoking during pregnancy increases the risk of low birth weight, prematurity, spontaneous abortion, and perinatal mortality in humans, which has been referred to as the fetal tobacco syndrome.

As mentioned earlier, this list can only begin to convey some of the long and short term effects of smoking cigarettes. We know that smoking kills and that quitting makes sense but what about the the effect on others?


SMOKING IT KILLS !!! By Vivek Sonasaria Smoking it kills for sure. Smoking reduces your stamina, it make you feel tired and defenseless. Out of addiction one smoke again and again but slowly slowly it capture on your heart and lungs. It make a male impotent and female has chances to lose their fertility. I am not good at writing thing but still i have tried some, to show different type of effects of smoking.

Head to toe - smoking effects can be seen on each part of your body. Let's go step by step and find out the dangerous smoking effects on your body.

Hair

Let's begin from the top i.e. your hair. Smoking effects can be felt on your hair. You hair becomes smelly and stained due to instant smoking effects. Slow hair growth, thinning and graying of hair is also believed to be a direct smoking effect. Your hair will look and feel lifeless and dull.

Brain

Smoking effects on brain are highly dangerous. Blockage of carotid artery may cut off the blood supply to the brain cells, which results in stroke (cerebral thrombosis). Blood thickening and clotting are also serious smoking effects and smokers are 1.5 times more likely to have stroke as compared to non-smokers.

Eyes

Dangerous smoking effects on eyes include common eye diseases such as Graves' ophthalmopathy, age- related mascular degeneration, glaucoma and cataract. The worst smoking effect on eyes can be permanent blindness.

Nose

Smoking effects on your nose can rob you of your sense of smell.

Teeth and Gums

Do you ever wonder why your teeth are so yellow and stained? Do your gums bleed every morning you wake up? Well, it's because of the direct smoking effect on your teeth. Also smoking effects are not limited to the appearance of your teeth but also results in plaque, loose teeth, gum disease and gingivitis.

Mouth and Throat

All cancers associated with the larynx, oral cavity and esophagus are fatal smoking effects. The less dangerous smoking effects are reduced sense of taste, sore throat and smelly breath.

Hands

Poor blood circulation which leads to cold fingers, tar stained fingers, peripheral vascular disease and amputation due to gangrene are some of the heart-wrenching smoking effects.

Lungs and Respiratory System

The most dreaded lung cancer, feeling out of breath, colds and flu, pneumonia, asthma, cough and sputum, tuberculosis, chronic obstructive pulmonary disease, chronic bronchitis and emphysema, phew... are all smoking effects which will more or less make your life hell.

Heart

Two immediate smoking effects on heart and circulation are an increase in your heartbeat rate and a sharp rise in blood pressure.

Long term smoking effects are increase in the blood cholesterol and fibrinogen levels and increase in chances of having a heart attack. Smoking effects on your heart leads to coronary heart disease, aneurysm, peripheral vascular disease, stroke etc.

Digestive System

Smoking effects are heartburn, peptic ulcers, Crohn's disease, gallstones and stomach cancer.

Skin

Wrinkles, capillaries and premature ageing and scarring are few smoking effects on skin.

Legs and Feet

Beurger's disease, leg pain and gangrene are painful smoking effects.

PEOPLE ARE QUITTING SMOKING, TO LIVE A HAPPIER, LONGER, HEALTHIER LIFE,  WHEN WILL YOU!!!!

Smoking produces smoke (surprise!) which is inhaled by smokers. The smoke carries a host of terrible terrible chemicals as well as being... well, smoke. In a smokers lungs the nicotine is absorbed by lung tissue to give a slight buzz. Unfortunatly the smoke and other chemicals do damage to a smokers lungs by harming its natural cleaning systems. Ciggarette smoke also leaves a layer of tar on the inside of smokers lungs. A year of smoking 1 pack a day (20 ciggarettes) leaves the equivalant of one cup of tar in your lung!! EWWWWWW!!

The lungs are arguable affected most but nearly every system in your body is negitivly affected. Nicotine makes blood vessels shrink in diameter, which makes your heart need to work harder. Your skin begins to worsen because it cannot get enough oxygen through the smaller blood vessels. The blood itself is affected because carbon monoxide from smoke passes immediately into the bloodstream, further lessening the bloods ability to carry oxygen.


Read more: http://greenanswers.com/q/205543/health-wellness/general-health/why-smoking-so-bad-you#ixzz22DwkDbLo

Many smokers are of the view that smoking is only limited to them. They are at fault and forget that every other person within their family, their house and their society is getting infected with this smoke. The impacts of the cigarette and smoking are not just related to the people, the outer environment is also getting affected with this dreadful thing. This reason is enough to inform any smoker as why quit smoking is essential for everyone besides this own self.



Smoking effects babies



Children are at much harm as far as the smoking is concerned. The phenomena of second hand smoking are better to discuss. When anyone within family smokes, they are infecting their kids with the smoke. The immunity systems of the kids are not well developed and organized. They easily fall victim to the harmful effects of cigarette and smoking.

Many diseases can originate and start among kids due to smoking, however many crucial and harmful problems are respiratory problems, cardiovascular infections and ear problems.

Cigarette contains around 4000 harmful chemicals and all such chemicals are like poisonous for kids. Nicotine, carbon monoxide, tar and carcinogen are the few names in this category. Carbon monoxide is so dangerous that it even replaces the oxygen from the blood stream and reaches all other body parts thus leading to the deficiency of oxygen. It eventually becomes the start of the main problem among many children. Cardiovascular problem arises when heart finds it hard to compensate for the loss of oxygen. It starts to pump hard and thus puts more pressure. Heart attack and many other heart problems start right from this point.

Nicotine is the main substance which causes an addiction to smoking habit. Besides addiction, it also changes mood of a person, thus when a child starts smoking, he is inviting many lungs and stomach problem inside him. Such child may also get addicted to the other forms of drugs like heroin and cocaine.

Many respiratory problems are also one of the causes of smoking. When smoke enters the body of any child, it goes into the lungs and thus destroys them. Bronchi and the air sacs are the main areas which are responsible for the inhalation and exhalation of the fresh air. When smoke surrounds lungs, it becomes difficult for the air sacs to work properly. Lungs don’t get enough space to expand fully. This way many lungs and respiratory problems are raised.

Many forms of cancers are also linked with the smoking. Tobacco causes mouth to go dry and thus leads to mouth cancer. It can also lead to throat, oesophagus, stomach and intestinal problems. All problem start from the mouth cavity.

The impacts of the second hand smoking are more on kids. According to the study, 85 percent of the kids fall victim to the second hand smoking and thus develop ear infection.

Children must be kept away from the direct as well as indirect effects of smoking.

People may smoke to look cool. People may smoke because of peer pressure, because they want to hang out with friends who take cigarette breaks and you don't want to appear different. Or people may be unable to stop smoking because they are too addicted. Smoking has extremely negative effects, especially on a health and appearance. Smoking affects not only the smoker, but also those in his or her proximity.

1. Smoking is Bad for Your Long-term Health
   • The U.S. Centers for Disease Control and Prevention says smoking is the leading cause of fatal lung disease and can also lead to various cancers, coronary heart disease, strokes and reduced blood circulation.
     
     
   Smoking is Hazardous to Other People's Long-term Health
   • According to the U.S. Surgeon General, breathing other people's smoke, known as secondhand smoke, can shorten a person's lifespan. Secondhand smoke also causes cancers and respiratory diseases in both children and adults. In fact, secondhand smoke often contains more cancer-causing and toxic chemicals than those found in smoke a person inhales himself.
     
     
   Smoking Can Repel Non-smokers
   • A non-smoker may see your smoking as off-putting. How would you feel if you were around a person who smelled terrible all the time and blew nasty-smelling air around you? A smoker may lose out on dating opportunities or chances to make new friends among non-smokers who detest the habit.
     
     
   Smoking Makes You and Others Smell Bad
   • Smoking makes your breath smell like an ashtray. Smoke also tends to cling to clothing. Spending time in a bar or restaurant that allows smoking in a non-ventilated area will make a person smell like an ashtray at the end of the night, even if that person did not smoke.
     
     
   Smoking Can Hinder Breathing
   • Smoking can make breathing difficult. Smokers often have coughing fits, even when not actually smoking. Furthermore, inhaling secondhand smoke can make breathing difficult. Furthermore, it can spark and worsen symptoms of asthma attacks in children, according to the U.S. Environmental Protection Agency.
     
     
   Smoking Harms Fetuses
   • Smoking can have a negative effect on a woman's unborn child. If a pregnant woman smokes during her pregnancy or inhales someone else's smoke constantly, she can pass unwanted prenatal diseases to the fetus. Kicking a smoking habit in your first trimester of a pregnancy could lower a woman's risk for delivering a preterm or small-for-gestational-age baby, a 2009 study published in the Obstetrics & Gynecology medical journal found.
     
     
   Smoking Can Cause Oral Problems
   • Smoking can make a person lose teeth. People with gum disease who quit smoking during their dental treatments showed more symptoms of recovery, according to a 2005 study by the University of Newcastle upon Tyne, UK.
     
     
   Smoking is Bad for Your Skin
   • Smoking increases a person's risk of developing wrinkles on her face. A 2008 Israeli study, published in the International Journal of Dermatology, found facial wrinkling was more likely to be seen among smokers than among nonsmokers.
     
     
   Smoking Discolors Walls
   • Smoke stains walls. If a smoker plans on selling your house and has smoked at home regularly, he may want to consider painting the walls.
     
     
   Smoking is addictive
   • It is difficult to quit smoking. Nicotine is a addictive drug and quitting it can lead to unpleasant symptoms of withdrawal. Smokers who have recently kicked the habit are often irritable or angry, may shake a lot and get headaches.
     
     

Read more: 10 Reasons Why Smoking Is Bad | eHow.com http://www.ehow.com/list_5481530_reasons-smoking-bad.html#ixzz22DyEfBJk

I wanted to share this link, which shows a great site full of milk related info, go on have a read with a cup of green tea, no milk ;)
http://www.notmilk.com/kradjian.html

Whats Really In A McDonalds Chicken Nugget? When you open up a 6 pack of McDonalds Chicken Nuggets you would think that you are just getting a fried piece of chicken goodness right? I mean McDonalds even has those advertisements on TV stating that they are made with "100% white meat chicken breast". Well you would be wrong. You see they do have chicken breast, and they are fried, but McDonalds (and other fast food restaurants for that matter) add a whole lot of other ingredients to fill up that nugget, fill up your stomach, and fill up their pockets, and these ingredients can not only going to make you pile on the pounds, but they could be causing you some more serious health problems as well.

Growing up in the 80's in a small town on the east coast of Australia, we didn't always have access to big chain restaurants. The fish and chip shop around the corner, and the local Chinese take out who's suspect "chicken special" always coincided with missing cats in the neighborhood, were all that was really available to us. But I will always remember the day we got our first McDonalds restaurant, and as soon as it opened I just had to have my birthday party there.

But because I was a picky eater, while all my friends were eating burgers, I could only eat the nuggets. But oh how I loved them. I would soak them in sweet and sour sauce, savor every bite, and if anyone asked me for a nugget I would give them the evil eye...like the one Dina Lohan gives her PC each morning when she hasn't had a google alert....




But I grew up and McDonalds and other fast food restaurants became a distant memory as I now try to follow (emphasis on the word try) a healthier lifestyle. Following a plan of eating whole foods the majority of the time - yes I still have my cheat meals, and yes sometimes I slip up and will binge on an entire birthday cake in one sitting or make three trips to the pizza place after one too many drinks - the thought now of eating nuggets or other McDonald items for that matter, just doesn't appeal to me. But I thought I would some research into my favorite little chicken past time and actually see what I used to eat...and what some of you may still be eating now.

If you do some searching you can actually find McDonalds nutritional information online where they give you the calorie content of each of their menu items. I mean none of it should be shocking anymore. If you order a quarter pounder with cheese and a large fries and soda you simply know you are overloading on bad fat and excess calories. But I searched a little further and actually found the ingredient list for all the items, including those crunchy nuggets. Lets take a look:



Chicken McNuggets®:White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil,dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary). Battered and breaded with: water,enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (bakingsoda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch. Prepared invegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as anantifoaming agent.

The first ingredient is "white boneless chicken" - well one would hope so, I mean it's a chicken nugget you are eating. But then it gets a little scary. There are an additional 38 or so ingredients. That's right, over another 38 ingredients packed into that little nugget. Did you have some trouble pronouncing some of them? Don't worry, most of us can't, and thats exactly what McDonalds and other food manufactures are hoping for because if you actually knew what they were, you probably wouldn't eat them. Lets take a look at just a few of the main culprits:
Modified Food Starch: This is cornstarch that has been chemically altered and added to the nugget to help glue everything together and as a bulking and filling agent to reduce the actual amount of chicken used in the nugget and consequently save McDonalds money. There has been no direct scientific research that states that this is bad for you, but if you ask me, I would rather not put a food that has been altered from it's original state by chemicals into my body.
Autolyzed Yeast Extract: Is a substance that is formed when yeast is broken down into separate components and is a less expensive form of MSG. MSG is that nasty addictive stuff that keeps you coming back for more and has been reported to cause numerous health concerns such as severe allergies, cancer and heart disease.
Dextrose: Sugar...enough said. 
Sodium Phosphates: Used in some products as a laxative, but is mainly used as a texturizer and emulsifier which stops all the nasty oils from separating within the nugget.

Bleached Wheat Flour: You have all heard me talk about white flour before. Its essentially flour that has been bleached... yes bleached, often by using the same chemicals you use to clean your bathroom and get your white's so sparking white... to extend shelf life and stop pests and insects from eating it. If they won't go near it, what does that say?
Sodium Aluminum Phosphate: Is a new product to the food industry that is used for leveling, and hasn't been thoroughly tested. Although aluminum has been widely researched to cause Alzheimers and dementia. Oh, and sodium aluminum phosphate is also used in eye drops and pesticides...yum!
Hydrogenated Soybean Oil: Now if you read my post a few months back about bad fats, then these three words when clumped together should ring some alarm bells for you. You see food manufacturers got together and said "How can we make our products last longer and save money", and they came up with hydrogenated oil. The oil is chemically altered and bleached to turn it into a solid to avoid it going rancid. The problem with this, well it turns out our body's have a hard time digesting and using this chemically altered oil, so it causes weight gain as well other degenerative diseases. If you are buying any product, and are at all concerned about yours or your family's health, you should avoid any product that contains hydrogenated or even worse partially hydrogenated (trans fat) oils.
TBHQ: Is probably the most alarming ingredient on here. It is a derivative of petroleum. That's right the same stuff you put in your car to get you to work each morning, and it is sprayed on the nugget directly or into the box to preserve freshness. It is also a form of butane, does that word ring any bells? It is lighter fluid. They obviously don't use very much of it, because a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill. So next time you are around the camp fire, and have no wood to burn, just throw in a few chicken nuggets from McDonalds and you will be warm and cosy for hours.
Dimethylpolysiloxane: Used as an "antifoaming agent" is a type of oil derived from silicon. It stops the McDonalds deep fryers from foaming up and boiling over. It's also put in shampoos and used in the manufacturing of contact lenses. Makes you want to dive into a pack of nuggets right now doesn't it?

Think you might be doing your self a favor and not eating the nuggets? Well all of these chemicals can also be found in their Chicken Selects, and the majority of them are used in the preparation of most of their meat based menu items. 
Looking at the above ingredients you cannot be surprised to find out that each chicken nugget is only 44% chicken. Those nasty chemicals, cheap corn products, and salt make up the rest of it. 
Don't even get me started on the sauces either. The first ingredient in their sauce is high fructose corn syrup (yes more cheap corn products) which has been linked to obesity and diabetes.

Personally, if you care about your health, from a weight loss perspective, but also from a internal perspective...and external for that matter - don't think those ingredients are doing any positive things for your skin and aging... and you are still eating at McDonalds I think you would be crazy. Sure the occasional nugget isn't going to kill you, but I it isn't going to be doing you any good either

Mcdonalds truly love to see you smile, have you not seen the new toys they hand out with their chicken nugget meals?

10 Reasons Why White Bread Is Bad For You

Why are refined grains damaging to our health? This might be a useful question to have whirling around in your mind while walking past a bakery.

1) Harmful Microforms

First of all, all stored grains start to ferment within 90 days and are full of harmful mycotoxins and microforms.

2) Acidic

Secondly, grains are very acidic. The most acidic grain is wheat, followed by rye, oats and barley in that order. When grains like whet are refined they become even more acidic. When there’s an acid/alkaline imbalance in our body, especially in the blood it creates an environment where bacteria, yeast, fungus, and mould thrive. This means that when we are over acidic, we rot inside, which corrodes body tissue and interrupts cellular activities and functions in the body causing damage to the emotional and psychological health. Furthermore, pathogenic microorganisms produce waste or mycotoxins thus polluting our bodies and making them acidic even further.

3) Mucus

Another problem with refined grains is mucus. Mucus is a natural defense against acid as a way to bind them up and get them out of the body. If it wasn’t for mucus, the acid would burn the whole in our cells, tissues and organs. However, eating acidic foods lead to mucus build up causing poor digestion, nasal congestion, lung congestion (as in asthma) and continual throat cleaning. All the grains listed above, have gluten in them, which is very mucus forming. It coats the lining of the large intestine, glues up kidneys and other organs. The clue is in the name. Glue ten or glue to the power of ten. When our internal organs such as intestines are glued up nutrients can’t come in and toxins can’t get out, the bowel flora is upset and the body loses its natural ability to cleanse and heal itself.

4) Difficult to Digest

Apart from being mucus forming, gluten is also very difficult to digest. Some sources say that wheat is so challenging for our bodies that it takes four weeks to digest one wheat meal such as pasta.

5) Allergic Reactions

When gluten particles pass from the gut into the blood antibodies, which stimulate the release of histamine are formed. When the level of histamine is high enough, it can cause allergic reactions. This will be accompanied with inflammation in the gut. In severe cases, it can wear away the absorptive surface of the gut, which can cause diarrhoea and mal-absorption.

6)Nutritionally Deficient

What about nutritious quality of refined grains? During the refining process of wheat the germ and the bran is removed so that all that is left is flower. This means that the most nutritious part of the grain including fiber, vitamins and minerals is lost. Before flower is sold it is fortified with the cheapest form of minerals and vitamins that are poorly absorbed by the body. Only a small fraction of what is lost is replaced.

7) Toxic

Another reason why refined grains are damaging to our health is that they are loaded with toxic additives such as carbon dioxide and bromine.

8 ) Bleached

Furthermore, it has to be bleached to retain its whiteness that is lost during the milling process.

9) Flavorings

As wheat is so bland on its own, it has lots of flavorings added to it. It also has has sugar added to enable the baker’s yeast to prove the dough and make it rise. Salt is also added to enhance the flavor and to prevent the loaf from rising too much.

10) Hyperglycemia

Finally, refined grains are no longer a complex carbohydrate. This means it is no longer converted into glucose slowly. In other words it is no longer a slow release source of energy. It needs little digestions, is absorbed rapidly and glucose floods the body and the cells and this state of hyperglycaemia can lead to diabetes. If glucose is not use up as energy straight away, the body will store is as fat.

All of these factors make refined grains very challenging for the body. Its no wonder that when abused, allergies and intolerances are developed to wheat and gluten as the immune system is compromised. It has no dietary benefit whatsoever and is therefore akin to eating cardboard. These ten reasons explain why white flower is the number one enemy in nutrition.

How about this lovely picture of gooey, acidic, toxic, mucus forming fat attack? Mouth watering smell of freshly baked bread? Maybe not.

Tagged as: allergies, bleached bread, bread, diabetes, flavoring, gluten, harmful bacteria, harmful microforms, healthy eating, healthy food, hyperglycemia, immune system, microtoxins, mucus, Nutrition, nutritionally deficient, obesity, refined grains, salt, sugar, toxic, white flower



Many grow up not realizing that bread is bad for you; however, it really is. Studies have shown that those who eat bread, pasta and other refined products are much more susceptible to excess fat around the belly. Refined products contain bad carbs and work to eliminate beneficial fibre that our body needs for a number of reasons.

How Is White Flour White?

Have you ever wondered how white flour gets white? Well, in a sense, it is bleached with chemicals. Of course, it is a different type of chemical than the type of bleach that we use in our laundry but in essence, it is the same thing. In the process of making white flour, at least half to the unsaturated fatty acids are destroyed as well as almost all the Vitamin E. Calcium, phosphorus, iron, magnesium and potassium are also lost – not completely, but half or more. Therefore, by the time you buy white bread, the bread only contains fattening starch and very low quality proteins (if any in some cases).

Bread, Fibre and Fibre Benefits

Bread doesn’t contain much fibre. It has been known that the whiter the bread, the less fibre. Fibre is found within good carbs such as root vegatables and greens. When consumed, fibre will help to absorb other nutrients within the same sit down meal including carbs. Because of this, blood sugar levels can become more stabilized rather than creating peaks at times, which could very well lead to the development of Type II diabetes. Therefore, with an increased fibre diet and the elimination of bread, you reduce your overall risk of developing Type II diabetes.

Fibre is also known to help lower blood cholesterol levels especially foods such as some fruits, beans and oats. Bread contains a large amount of starches and carbs causing your arteries to clog up with excess bad cholesterol because the body is trying to metabolize it. The end result of this is that your body receives more stored fat, which is typically in the worst ever problem area – your belly. Another benefit of fibre is that fibre is known to help you feel full meaning that you likely won’t eat as much at meal time if you are consuming a decent amount of fibre thus leading to weight loss.

Get Past the Taste Buds

I know it’s hard to hear that your favourite fluffy bread is bad for you, but it is really important that you give it up. It’s just as the old saying goes, “The more bread, the quicker you’re dead!”

With that all being said, the benefits that you can obtain from not eating bread is not just that you are getting essential nutrients and fibre in your body from proper carbs prescribed by paleo diet, but many other things such as an improved colon and your food can be metabolized much more quickly and efficiently meaning you can shed those unwanted pounds of body that you’ve been trying to strip away for years.

With improved health and a combination of the Bootcamp training, the paleo diet, you can begin experiencing weight loss because your metabolism is able to work its wonders more effectively than before.

Im excited to say i am now launching my new site www.mind-body-soul-lifestyles.com to the world.

I have been fascinated with health and nutrition for a very long time and thought Id make a sight explaining all my findings and personal discoveries about health, and longevity.