On world cancer day, everyone should take a strong step to fight cancer. Researches suggest that common food we take in our daily routine lower risk of cancer. Many of food in your pantry may help you maintain a cancer free life. Adding some healthy foods in your diet prevent cancer and other disease also.

These are cancer fighting foods which gives you a healthy life:

1 Wheatgrass: Nature has a magical power to heel any type of disease. Nature itself cure disease with its sources, wheatgrass is one of them it contain minerals vitamin A, C, B, phosphorus, magnesium, sodium, potassium. Main element in wheatgrass is it contain chlorophyll which is a source of light and oxygen, special enzymes of wheatgrass help in repair red blood cells, it act as detoxifier, build immunity which fight cancer. It can use in any form raw, juice or in powder.

2 Nuts: Almond, Walnut, Brazil nuts are huge source of various vitamins, antioxidants, amino acid, copper, manganese, zinc and biotin. Nuts are act as energy booster improve brain power and prevent cancer. Walnut helps in reduce prostate cancer, breast cancer.

3 Berries: Natures give us a variety of berries with different color. Each color has its own impact on our health, blueberries are rich source of antioxidant reduce heart disease.

Bilberries are smaller than blueberries; these are protecting blood vessels and improve the eye sight.

Strawberries: good source of phenol, antioxidant, potassium, vitamin, omega-3 fatty acids, magnesium. Strawberry’s pinkish red color helps to reduce cholesterol, heart disease.

Blackberries: contain vitamin C, vitamin E, elegiac acid act as a cancer fighting agent.

4 Garlic: This small white tiny super food contains calcium, copper, potassium, phosphorus, vitaminB1, B6, manganese. It reduced high blood pressure, lower the risk of cancer

5 Broccolis: Rich source of vitamin, antioxidants, foliate, decrease risk of breast cancer in women, reduce obesity, diabetes and heart disease. Broccolis contain sulforaphane compound which boosted body enzymes and decrease cancer causing chemicals.

These are regular foods which we avoid to eat, but these are the nature’s gift to us which helps us to fight any type of cancer in a easiest way. Everyone should take these foods in their daily routine for cancer free life.

New Study: Mediterranean diet can be linked to lower diagnosis of ADHD in children

Dietary patterns of the Mediterranean diet can be related to a lower diagnose of the attention-deficit/hyperactivity disorder (ADHD), according to a study published in the journal Pediatrics, led by María Izquierdo Pulido, Professor at the Faculty of Pharmacy and Food Sciences of the University of Barcelona, and José ángel Alda, Head of the area of Psychiatry at Sant Joan de Déu Hospital (Barcelona).

The study, which is the first scientific work dealing with the relation between the Mediterranean diet and ADHD in children and adolescents, evokes that some unhealthy eating habits could play a role in the development of this psychiatric disorder. However, new researchers are necessary to establish the causality between nutrient-poor eating habits and ADHD, according to the authors. Researchers Alejandra Ríos Hernández and Andreu Farran Codina, from the Faculty of Pharmacy and Food Sciences of the UB, and Estrella Ferreira García, from the Faculty of Psychology of the same University, have signed the study too.

One of the most common mental disorders among children and adolescents

The attention-deficit/hyperactivity disorder belongs to the field of neurobiology, and affects around 3,4% of children and adolescents worldwide. This is one of the most common mental disorders among children and teenagers, and its consequences can last until adulthood. The main symptoms are hyperactivity, impulsiveness and attention-deficit, which show more intensely in children of the same age who don’t suffer from this illness. So far, the most efficient intervention for ADHD is a combination of the psychological and pharmacological treatments with the intervention of an educational psychologist.

The mechanisms that link a low-quality diet and ADHD are still unknown. Previous scientific studies have associated some dietary patterns (diets with processed food and low in fruit and vegetables) with ADHD. However, it is known that an unbalanced dietary pattern can lead to deficiencies in essential nutrients (iron, zinc, magnesium, omega-3 fatty acids, etc.) for the cognitive and physical growth and they seem to play an essential role in the etiology of ADHD.

A total of 120 children and adolescents (60 diagnosed with ADHD and 60 controls) were studied in this study, which has been financially supported by the Instituto de Salud Carlos III (Institute of Health Carlos III). According to María Izquierdo Pulido, member of the Biomedical Research Center Red-Fisiopatología de la Obsidad y Nutrición (CIBERobn) of the Instituto Salud Carlos III “this new research doesn’t establish a cause-effect relation between dietary patterns and ADHD, but it can help determining specific dietary strategies to improve the quality of life for both the affected patients and their families”.

A vicious circle: impulsiveness, unhealthy diets and ADHD

The relation between an unhealthy diet and ADHD could also be an example of reverse causation. “We don’t know if these kids suffer from ADHD due an unhealthy diet -says José ángel Alda, psychiatrist at Sant Joan de Déu University Hospital- or if the disorder makes them to eat an excess of fat and sugar to balance their impulsiveness or emotional distress. We believe this is a vicious circle: the impulsiveness of children with ADHD makes them to eat unhealthily; therefore they don’t eat the nutrients they need and it all worsens their symptoms.

Mediterranean diet: nutrition and health

Mediterranean diet, rich in fruits, vegetables and healthy fats, provides most of the nutrients in the right proportion. The new study doesn’t state that the Mediterranean diet could be a protection factor against ADHDF but it indicates that children and adolescents need healthy diets, since this is a moment when their bodies need the best nutrients to grow properly and reach a healthy life during adulthood. The authors of the study believe more studies are needed to determine if a change in dietary habits towards a healthy diet -such as the Mediterranean one- could serve to reverse or improve ADHD symptoms.

Originally the ratio of omega-6 to omega-3 fatty acids in the human diet was 1:1, but nowadays it is around 15:1 or even higher, which is not good for our health.

There are three kinds of polyunsaturated fatty acids: omega-3, -6 and -9. Omega-3 and -6 are termed essential fatty acids because the body cannot create them by itself, and they must therefore be acquired through dietary consumption.

These fatty acids regulate a wide variety of biological functions, ranging from blood pressure and blood clotting to the optimal development and functioning of the brain, eye and nervous system. In addition, they play essential roles in regulating the immune and inflammatory responses.

The ratio today

Over the past few decades, in the typical Western diet, the consumption of omega-6 fatty acids has increased and omega-3 decreased. In earlier times the ratio was 1:1, but nowadays it often is 15:1 or even higher.

This high ratio of omega-6 fatty acids is not desirable, as too much of it can contribute to pro-thrombotic processes such as clotting and also because they are pro-inflammatory. Because inflammation plays an important role in the development of chronic diseases, too much omega-6 plays a role in the predisposition toward, as well as the exacerbation of conditions such as obesity, diabetes, metabolic syndrome, cardiovascular diseases, arthritis, Alzheimer’s, depression and many types of cancer.

Therefore, decreasing the ratio of omega-6 to omega-3 brings about a lower incidence of these chronic inflammatory diseases.

How does one achieve the optimal ratio?

Decreasing our omega-6 intake and increasing our consumption of omega-3 fatty acids can be accomplished by:

1. Replacing dietary vegetable oils high in omega-6 fatty acids (e.g. corn, sunflower, safflower, and cottonseed oils, shortening, margarine) with oils high in omega-3 fatty acids such as canola oil, which has a the ideal 2:1 ratio of Omega 6 to Omega 3.

2. Increasing our consumption of fatty fish to 2–3 times per week, can help us to decrease our consumption of red meat (esp. grain-fed beef and lamb), which is high in omega 6 fatty acids.

The Mediterranean diet includes eating an abundance of fruits and vegetables, beans, fruits, nuts and cereal grains such as wheat and rice with moderate amounts of fish, dairy and wine.  It has long been claimed that a Mediterranean diet is good for your health, but a new study suggests it may benefit the brain as well as the body – and could help slow down brain ageing.

There were many diets that vied for our attention in 2016. Some people opted for the Paleo diet, while others jumped on the Banting diet bandwagon, as wave after wave of diet plans crashed over us, an old faithful today remains by our sides: the Mediterranean diet.

An article published online on January 4, 2017 in the journal Neurology® reports an association between adherence to a Mediterranean-type diet and greater retention of brain volume among older individuals over a three year period.

The study included 401 dementia-free residents of Scotland who were approximately 70 years of age upon enrollment. Dietary questionnaire responses were scored according to Mediterranean diet adherence. Magnetic resonance imaging conducted at the ages of 73 and 76 years assessed overall and gray matter volume, as well as cortical thickness.

The researchers observed an association between lower adherence to the Mediterranean diet and a greater reduction in total brain volume over three years. The difference in diet explained 0.5% of total brain volume variation, compared to 1% variation due to normal aging. In contrast with the findings of previous research, fish and meat consumption did not show an association with brain changes.

“As we age, the brain shrinks and we lose brain cells which can affect learning and memory,” stated first author Michelle Luciano, PhD, of the University of Edinburgh. “This study adds to the body of evidence that suggests the Mediterranean diet has a positive impact on brain health.”

“In our study, eating habits were measured before brain volume was, which suggests that the diet may be able to provide long-term protection to the brain,” she added. “Still, larger studies are needed to confirm these results.”

Omega 3 is an amazing fatty-acid and during pregnancy it has dozens of health benefits both for the mom and the baby. However, today most of our diet is severely deficient in these important nutrients. Omega-3 plays many important roles during pregnancy…

Omega 3’s – During Pregnancy:

• Omega-3s has been shown to be essential for the visual and neurological development of babies.
• May reduce the risk of allergies in infants.
• Increased intake of EPA and DHA has been shown to prevent early labour and premature birth, lower the risk of pre-eclampsia and may increase birth weight.
• Omega-3 intake also decreases the mother’s risk of depression.
• The fetus also uses omega-3s for its nervous system development.

In a 2013 survey, more than two thirds of pregnant women and new mothers said that they had not received any information from their health care providers about the benefits that Omega-3 could provide during their pregnancy.

Omega 3’s – Early Childhood Development:

• Hand-eye coordination.
• Attention span.
• Puzzle solving skills.
• Cognitive development.
• Reduce depression symptoms.
• Reduce inflammation in the airways, which could benefits those with asthma due to the anti-inflammation properties of Omega 3.
• Children at high risk of diabetes 2 are less likely to develop the condition.
• Omega-3s are even used after birth to make milk.

Most infants, young children and adults are severely deficient in Omega 3’s. Omega-3s play many essential roles during pregnancy and a higher intake will help the mother to not become depleted in these essential fatty acids..

Harvest season is a busy season for everyone involved, and this year was no exception. Trucks were lining up outside the factory to deliver the canola to the silo’s. 2016 will be remembered as one of the best canola years to date. The yield was exceptional in most areas and the weather played along so that the producers could harvest the canola relatively dry and quickly.

The harvest in total was 102 000 ton, a little less than expected originally but that was due to less hectares planted. The average yield per hectare was 1.8 ton/Ha.

The first intentions to plant canola looks really good and if everything goes well 2017 will be the biggest canola crop produced in the history of the company and South Africa. A big thanks to all involved in making harvest 2016 a big success.

Every year we learn more and more about the “super fatty-acid” called Omega 3, from helping to fight heart disease, breast cancer, depression and countless other health issues, the list of positive effects that Omega 3 has on human health just keep growing.

Omega 3 for Weight-loss?

A new study is indicating that Omega-3 fatty acids are also able to stimulate the activation of brown and beige adipose tissues, a discovery that would promote the development of new therapies for obesity and other metabolism diseases, according to a research study published in the journal Nature Communications under the supervision of Professor Francesc Villarroya, from the Department of Biochemistry and Molecular Biomedicine.

“This discovery has implications in the understanding of the positive effects of n-3 PUFAS on the control of metabolic diseases and other aspects regarding the treatment for obesity and type 2 diabetes,” says Professor Francesc Villarroya.

According to the conclusions of the article published in Nature Communications, the specific receptor GPR120 for the Omega poli-unsaturated fatty acids enables the activation of brown adipose tissue, which is linked -in several scientific studies- to protection from obesity and metabolic diseases such as diabetes or dyslipemia (alterations in lipid metabolism).

The main function of brown adipose tissue is to burn calories and to make physical warmth out of fat (thermogenesis). However, a recent study by this research team has defined that brown adipose tissue also acts as an endocrine organ and can secrete factors that activate fat and carbohydrates metabolism.

According to Francesc Villarroya, “these molecules, released by the adipose tissue (brown adipocytes or batokines) have positive metabolic effects. For this reason, they could be used in new therapies for obesity and related metabolic diseases.”

We’ve just finished filming our new recipe video series, where we re-created 14 recipes from our newly released B-well Fan Favourites Cookbook. The new recipe video series will feature Claire Allen whom you would have seen in Masterchef SA Season 3, she is also the owner of the Food is Love blog. We feel that the videos came out great and we couldn’t have asked for a better chef or host to help us re-create the B-well Fan Favourites recipes as seen in our cookbook.

Be sure to keep an eye out for our new recipe video series within the next 2-3 weeks on the B-well Facebook page! If you have still not downloaded your copy of our free eBook then please click on this link >>Download Here<<