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Health / SUGAR – To What Extent Is It The New Enemy? by healthbeautytip: 1:39am On Dec 09, 2017

Sugar first starts out as sugar cane – a healthy stalking plant. Used in its natural form, you can’t consume enough to make you ill. But when super-concentrated and processed, it develops into a drug. In fact, with lab rats, sugar outperformed cocaine as the drug of choice. One of the most obvious reasons why sugary foods and drinks are bad and can weaken your health is that they tend to be high in calories but not all that filling. That makes it easy to over-consume them, and the excess calories can cause you to gain weight.

Another way that sugar negatively impacts nutrition and health is that it substitutes other healthier foods. People often eat sweets instead of other foods that are more nutritious and, as a result, their overall nutrition suffers.

But it’s not just the empty calories that are the problem or even the excess calories. Because even if you’re getting all the nutrients you need and are only consuming enough calories to maintain a healthy weight, eating a lot of sugar is still bad for your health.

5 Reasons Sugar is Bad for You

1. Sugar quells the immune system.When you take in a dose of sugar, like from a bottle of Coke or a chocolate bar, you temporarily tamp down your immune system’s ability to respond to challenges. The effect lasts for several hours, so if you eat sweets several times a day, your immune system may be perpetually operating at a distinct disadvantage.

2. Sugar promotes inflammation. Inflammation, which is part of the immune response, is not considered a bad thing. But eating sugary foods can fuel excessive, inappropriate inflammation that serves no useful purpose and thus, promotes aging and disease.

3. Sugar suppresses the release of human growth hormone. If you want to slow down the aging process, you absolutely want to do what you can to naturally enhance your body’s production of human growth hormone. Avoiding foods that are high in sugar is a good way to do that. Exercising, going longer between meals, and avoiding undue stress also help.

4. Sugar promotes glycation.Glycation is the non-enzymatic reaction between reducing sugars, such as glucose, proteins, nucleic acids or lipids. Studies show a connection between glycation and skin aging. The more sugar you have in your bloodstream, the older you may look. These glycated molecules produce toxic compounds called advanced glycation end products, or, AGEs. And much of the damage done by AGEs is irreparable.

5. Sugar raises insulin levels. An influx of sugar into your body will certainly zoom up your blood sugar levels. Thereafter, your pancreas will release a bunch of insulin to help clear sugar from your blood into your cells. As blood sugar levels go down, insulin levels return to normal. But when you eat a lot of sugar, you’re constantly calling for insulin, and that can boomerang in several ways. Over time, it takes more and more insulin to get the job done. In the end, your pancreas may just stop responding to the call.

How Much Sugar is Safe?

What I have described above happens when your diet is persistently high in sugar. What counts as high? The World Health Organization suggests that you keep your sugar intake to no more than 10% of total calories. That should be about 50 grams of sugar or the amount in one 20 ounce bottle of soda.

If you’re overweight or have any other risk factors for heart disease or diabetes, it might be wise to keep it closer to 5%.

Health / Blood Pressure Disorders by healthbeautytip: 8:08pm On Oct 11, 2017

Many people fail to realise that measuring blood pressure is quick, simple and painless. It is very important to get your blood pressure checked regularly to avoid blood pressure disorders which sadly, has no symptoms or warning signs and can affect people of all ages and lifestyles.

Blood pressure is the pressure of circulating blood on the walls of your arteries as your heart pumps it around your body. The pressure is measured with two numbers – when the heart beats (systolic pressure) and when it relaxes (diastolic pressure). The first and higher of the two is a measure of systolic pressure, that is, the pressure in the arteries when the heart beats and fills them with blood. The second number measures diastolic pressure, that is, the pressure in the arteries when the heart rests between beats.

High Blood Pressure – If your blood pressure readings are consistently 140(systolic) over 90(diastolic), or higher, over several weeks, then you are a sufferer of high blood pressure. Uncontrolled high blood pressure can lead to a heart attack or stroke and may also affect the kidneys. The medical name for high blood pressure over a long period is hypertension.

Low blood pressure – Health problems can occur when blood pressure drops suddenly and supply to the brain is not sufficient. Hypotension is the medical term for low blood pressure (less than 90/60). This disorder can be a sign of a fundamental problem — especially in the elderly — where it may cause inadequate blood flow to the heart, brain, and other vital organs. This can lead to dizziness, light-headedness, weakness or fainting.

Fluctuating blood pressure –blood pressure that shows extreme or maladaptive fluctuation is also a disorder. Research has it that high systolic and diastolic blood pressure variability is connected with worse performance in different domains of cognitive function, including selective attention, processing speed, immediate and delayed verbal memory and this poses higher stroke risk. It is unclear whether higher blood pressure variability is a cause or a result of cognitive impairment.

Possible Causes

The exact causes of these disorders have not been identified however, it can be strongly influenced by

Alcohol intake


Do not take medicines without seeing a doctor, medicines for high/low blood pressure is for control and not cure.

Take your medicines regularly, usually for the rest of your life.

It is recommended that you make some healthier lifestyle choices like eating healthy meals and getting enough exercise.

Fashion / Top 5 Home Made Recipes For Pink Lips Balm by healthbeautytip: 10:58pm On Oct 08, 2017

Do you ever feel like your lips are too dark and dry? I’m certain you cant wait for it it to turn pink and luscious.There are lots of ways to get pink lips naturally and we have gathered the most effective methods to make pink lips creams at home.

Method 1 – Almond oil , Brown sugar and Melted butter
Instructions: Mix 2 table spoons each of almond oil and butter together. Warm up the mixture and put 1 tablespoon of sugar in it. Stir until it dissolves. After cooling, pour the mixture in a container for subsequent use. Massage it into your lips twice every day to make your lips pink.

Method 2 – Rose Petals, Vitamin E oil and Vegetable oil
Instructions: Heat up a tablespoon of Vitamin E oil and 1/4 cup of vegetable oil over medium heat. When the mixture is heated, turn off the heat and take it off the gas. Thereafter, put your fresh rose petals in a different bowl and gently pour the hot oils onto them. Give it a stir and put the lid back on. Set it aside for a few days, to afford the petals enough time to infuse the oils. Get a container for your lip balm and pour it. Use the remedy twice a day massaging the oil on the lips to get wonderful rosy lips in no time.

Method 3 – Rose Petal and Milk cream
Instructions: Take any amount of milk cream and add some fresh rose petals. Put it in the fridge for about 20 minutes. Take it out and rub it into your lips with gentle massaging motions. Leave the cream on your lips for 15 minutes and wash it off afterwards. The remedy will make your lips healthy and moisturized.

Method 4 – Strawberry , Glycerin and Coconut
Instructions: Mash your strawberry to make a puree. Mix it with 2 tablespoons of glycerin and 3 tablespoons coconut oil. Place the mixture in a container and it is ready to be used. Massage it onto your lips before bed every day to make your lips pink.

Method 5 – Cinnamon , Glycerin and Coconut
Instructions: Mix a teaspoon of coconut oil with quarter teaspoon of cinnamon or peppermint extract. Use this remedy by massaging it onto your lips anytime during the day.
Choose the right one for you and enjoy the attention your beautiful lips will get!

Health / Food Acids We Consume Regularly by healthbeautytip: 7:56pm On Oct 07, 2017
Have you ever imagined the amount of acids you take in everyday from edible products? Food acids are the vital acids found in natural and synthetic food products that give them a distinct flavor or a tinge. Many fruits, vegetables and dairy products contain some type of acid. Human body tends to react differently to different types of food acids. Some of these acids provide nutrients or help alleviate some maladies whilst some have adverse effects on health when they are not consumed in appropriate amounts.

Citric Acid: This is a natural preservative found primarily in citrus fruits. Limes and Lemons are the best sources of citric acid, followed by other citrus fruits and strawberries, tomatoes and pineapples. A great quantity of all the citric acid produced is contained in soft drinks and other beverages, where it boosts flavors and adds a slightly sour taste. Citric acid also acts as a preservative and flavor enhancer in foods, including frozen foods, meat products, canned vegetables, jams, gelatins, candies.

Malic Acid:This is a component of many of the foods that we eat daily; mainly contained in candies, diet sodas and other artificially sweetened drinks due to its ability in masking artificial flavors and alternative sweeteners. The food that is most famous for its high malic acid content is the apple. Other fruits with a very high concentration of the acid are lychees, peaches nectarines, cherries, tomatoes, bananas, mangoes, and strawberries.

Tartric Acid: This compound is naturally found in many plants, particularly in grapes, tamarinds, pineapples, potatoes, carrots and bananas. It is also one of the especial acids found in wine. Tartaric acid can be added to food when a sour taste is desired. Tartaric acids have a dual role of an antioxidant and an anti-inflammatory which can help boost the immune system and promote overall wellness.

Acetic Acid: Acetic acid, also known as ethanoic acid, is a sour-tasting compound best known for the sour taste and pungent smell in vinegar, pickles, and sourdough bread. Its produced by fermenting and oxidizing ethanol and the distillation of wood. Acetic acid has many functions, but it is mostly used as a chemical reagent, fungicide, herbicide, and solvent in a variety of industries such as food, agriculture, cosmetics and cleaning.

Oxalic Acid: Oxalates or Oxalic acids is a compound occurring in many plants and vegetables. It is also produced in the body by metabolism of glyoxylic acid or ascorbic acid and does not go through metabolism but excreted in the urine. The body is known to absorb oxalic acid from only a handful of foods, including peanuts, pecans, cocoa, guava, rhubarb wheat bran, spinach, beets and beet greens and chocolate.

Benzoic acid: A natural source of benzoic acid is gum benzoin, which comes from certain tree barks, but, it can also be made by synthetic means. Benzoic acid is very useful as Preservatives to make food products last longer, and also eradicate harmful yeast and bacteria. Benzoic acid is present in various products, including Cranberries, prunes and plums sauces, jams, jellies and candied fruits.

Butyric acid: Butyric acid also known as butanoic acid, is a saturated short-chain fatty acid with a 4-carbon backbone occurring in the form of esters in animal fats and plant oils. Butyrate is produced as end-product of a fermentation process such as, decomposition of butter solely performed by obligate anaerobic bacteria. It is found in milk, especially sheep and buffalo milk, goat, cheese and butter.

Lactic acid: This is an organic compound which is white and water-soluble in its solid state and colourless in its liquid state. It is produced both naturally and artificially but naturally present in many foodstuffs via natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables. Lactic acid in food products usually serves as either as a pH regulator or as a preservative. It is also used as a flavouring agent.

Tannic Acid: Tannic acid, or tannin, is a bitter-tasting compound that is derived from plants. Tannic acid is the component of red wine or unripe fruit that makes your mouth want to ruck. Grapes contain a high concentration of tannins which is critical to the art of wine making. Other products that contain this acid are Green Tea, nettle, oakwood, berries, Chinese galls, persimmons.

Caffeo-tannic Acid:
This is a Chlorogenic acid, from coffee, yielding caffeic acid by precipitation with baryta and salts of lead. It is known for relatively lower toxicity and used widely in many other fields like food, feed additives and cosmetics.


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