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      "author": "azddine",
      "body": "HOMEMADE APPLE PIE (GLUTEN-FREE & SUGAR-FREE)\n![apple-pie-main.jpg](https://steemitimages.com/DQmY5DNEV11L56cc3bXpt75poAojY9ULDZJajdk8RDQqQge/apple-pie-main.jpg)\n\nWe recently celebrated Judah’s 9th birthday with all his cousins (18 of them!) at Mum-mum and Pop-pop’s house. We decorated the sun room with scientist themed party decor because Judah is all about being a scientist (specifically a mycologist, at the moment) and covered the floor in balloons. He chose chicken caesar salad with peas, carrots, and corn on the cob and watermelon for his birthday meal. He also requested to have a gluten-free, sugar-free homemade apple pie, complete with some yummy sugar-free whipped cream to top it off, as his birthday dessert made specifically by his Auntie Holly.\n\nToday, I want to share my sister-in-law’s recipe for this delicious homemade apple pie with you. That way, if you’re looking for a healthy, gluten-free, sugar-free birthday dessert, this one may be a good option for you. But before I get to the actual recipe, let me tell you how we do birthday desserts in our home.\n\nSo Long, Kiddie Birthday Cakes\n\nOver the years, as we’ve grown more into healthy living, we’ve done away with typical kid’s birthday cakes in favor of healthier options. \n\nYou see, desserts, in general, are rare in our home. I know that some people have a little something sweet after many of their meals, but we rarely do. If we have something sweet with a meal, it’s usually in the form of fruit, and if that fruit happens to be baked in the oven and topped with a little maple syrup and a few chocolate chips, then we consider that a dessert. \n\nHowever, when it comes to birthdays or other celebrations, dessert feels more appropriate and special. So, instead of making or buying the typical kid’s birthday cake, I let the birthday boy choose a homemade dessert instead.\n\nSometimes they want a specific a pie or a cake. Sometimes they’d rather have cookies or some ice cream. The desserts are always made with real food ingredients including healthier sugar alternatives like maple syrup and honey, sometimes Pyure sweetener which is a stevia/erythritol blend, or pure organic cane sugar if “real” sugar is necessary. We even try to incorporate fruits to add sweetness if possible.\n\nSure, if we go to a birthday party for a friend and there’s cake or cookies there, I let the boys have some but only if they’ve eaten their food first. That’s a big rule in our family. Desserts are okay if you’ve eaten your food first and you use moderation.\n\nGluten-Free, Sugar-Free Birthday Desserts At Mum-Mum’s\n\nBirthday desserts, however, are a bit different when we celebrate at Mum-Mum’s house. That’s because some of the cousins (and some adults too) are gluten-free and even sugar-free for various reasons. So, in order for everyone to be able to enjoy the birthday dessert, we try to come up with desserts that are both gluten-free and sugar-free.\n\nSometimes this can be a challenge, especially for me because my family isn’t 100% gluten-free and sugar-free, and I’m not used to making desserts this way. Thankfully, two of my sisters-in-law are better at it than I am. So, every once in a while, one of them will bring a new dessert for the family to try. Sometimes they’re keepers and sometimes they aren’t, but hey, that’s how you figure out what works and doesn’t, right? \n\nOkay, so on to the gluten-free, sugar-free homemade apple pie recipe!\n\nGluten-Free, Sugar-Free Homemade Apple Pie\n\n![apple-pie-4 (1).jpg](https://steemitimages.com/DQmRtJJQobTHdfxdJkYDJp14bDUbKHsEAfwPc6xishA49AQ/apple-pie-4%20(1).jpg)\n\nThis recipe is really easy to make. It pairs well with ice cream, but we prefer it topped with homemade sugar-free whipped cream. The below recipe will make one pie, but feel free to double or triple the ingredients to make more if needed.\n\nIngredients:\n\ngluten-free pie crust (homemade or store-bought)\n4-5 granny smith apples\n2 teaspoons freshly squeezed lemon juice\n2 teaspoons cinnamon\n3/4 cup xylitol (or an alternative sugar-free sweetener to taste)\n2 tablespoons gluten-free flour\n2 tablespoons chopped butter\nDirections:\n\nPreheat oven to 350 degrees.\nWrap edges of pie crusts in aluminum foil or use a silicone pie crust shield to prevent the edges from burning.\nCombine all other ingredients together in a bowl. Mix well, and pour this mixture into the crust.\nBake 30-45 minutes. Serve warm with ice cream or homemade whipped cream, and enjoy!\n\n\n\nwww.growingupherbal.com",
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      "body": "![gluten-free-apple-pie-recipe-sugar-free.jpg](https://steemitimages.com/DQmPSr43yi6NdufURRP8aHH6w6M13sJmrytVPBjnAUft21N/gluten-free-apple-pie-recipe-sugar-free.jpg)\n\nGrowing up near Apple Hill in Northern California was such a treat!  Not only did it give me a love for a wide variety of apples, but the homemade apple pies, fritters & cider were a special treat we looked forward to every fall. Each year, our family would pick apples right from the trees & make a huge homemade apple pie.  I can still taste it in my minds eye.\n\nSince Hawaii doesn’t grow apples, we only get a few varieties to choose from, so when I spy Granny Smith’s on sale, I pick up a few pounds and make Apple Pie!!  Who cares what time of year it is… Apple Pie is welcome in our home all year round!\n\nThis Gluten Free Apple Pie Recipe is also Refined Sugar Free & Vegan. It works perfectly with my regular Gluten Free Pie Crust Recipe or my Gluten Free Vegan Pie Crust Recipe as well.  You can use this Apple Pie Filling Recipe to make Pies or Apple Fritters, Crumbles, Crisps & Turn-Overs.  For a la Mode, we top ours with Dairy Free Vanilla Coconut Milk Ice Cream…Yes Ma’am!\n\nTHE TOOLS & INGREDIENTS USED IN THIS RECIPE:\n\nGLUTEN FREE APPLE PIE RECIPE – SUGAR FREE!\n\n★★★★★ 5 from 1 reviews\nUse this Gluten Free & Sugar Free Apple Pie Filling to make your own Homemade Apple Pie, Turnovers, Fritters, & Apple Crisps. Simple & Delicious!\n\nAuthor: A Little Insanity - Erika Prep Time: 15 mins Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 1 9\" Pie Category: Gluten Free Cuisine: Dessert\nINGREDIENTS\nPIE CRUST:\n1 Gluten Free Pie Crust (see my recipes for vegan or non-vegancrust) – You will need a bottom & top crust for this recipe.\nAPPLE MIXTURE:\n4-6 Granny Smith Apples – Peeled, Cored & Chopped (makes approx 6-8 Cups)\n1 Tablespoon Lemon Juice\n1/2 – 1 Teaspoon Cinnamon\n1/2 Teaspoon Pumpkin Pie Spice (optional)\nAPPLE GLAZE MIXTURE:\n2/3 Cup Water\n1/3 Cup Pure Maple Syrup\n2 Tablespoons Coconut Sugar\n1 Teaspoon Vanilla\n2 Tablespoons Cornstarch or Tapioca Starch\nINSTRUCTIONS\nPrepare your Gluten Free Pie Crust & Set-Aside.\nPreheat oven to 425 degrees.\nAPPLE MIXTURE:\nPeel, Core & Chop your Apples.\nIn large bowl, coat Apples with Lemon Juice & Spices. Set-Aside.\nAPPLE GLAZE MIXTURE:\nIn a small sauce pan, continually whisk Glaze ingredients over medium heat until mixture begins to thicken. Wait for bubbles to break the surface then turn off heat and whisk well\nfor 1 minute.\nPour Apple Glaze over Apple Mixture in bowl & mix gently until all apples are well coated.\nPour Apples into prepare![16953738128_092b4a4b7c_z.jpg](https://steemitimages.com/DQmekt6H8tUZkYwrVAZUQkgyKEgyT5t3EkF3Tf7cMf7Y2kh/16953738128_092b4a4b7c_z.jpg)d pie crust & top – Crimp edges & decorate as desired.\nPlace pie onto a foil lined cookie sheet to catch spills or boil-over during cooking.\nPlace pie in oven and bake at 425 for 15 minutes, then reduce heat to 350 and continue baking for approximately 35-45 minutes until crust is golden brown and apple mixture is hot & bubbly.\nRemove pie from oven and let cool on rack until ready to serve. Serve warm or cold. Store leftovers in fridge.\nNOTES\n\nLoad your favorite pie crust with this Apple Pie Filling\nThis Apple Pie Filling Recipe also works well for Apple Turnovers, Crisps, Fritters & other Apple Pastries.\n\nWorks perfect with my Gluten Free Vegan Pie Crust Recipe\n![16953712448_467d6bd18b_z.jpg]\n(https://steemitimages.com/DQmbZHFsP4U9NwDeYTRGaqTnQ29ftqE5Ptm9LsNSAURhGPy/16953712448_467d6bd18b_z.jpg)\n\nBake until crust is golden brown & apple filling is bubbling.![16521302033_8b2ab4182b_z.jpg]\n(https://steemitimages.com/DQmZyax9ixiRikq8rfn4Rz5oxtJYxeqgv68nMQecg6pScqb/16521302033_8b2ab4182b_z.jpg)\n\nLet rest & serve warm or cold a la mode!\n![16521250623_6799f8c33d_z.jpg]\n(https://steemitimages.com/DQmX8N9nDAsLsd17vQ4bsW7unrPvAcBc4PUTdYnLctx54oP/16521250623_6799f8c33d_z.jpg)\n\nI was so impatient, that I didn’t let it cool enough before cutting into the first piece!\n![16934046907_0e8aeec0b7_z.jpg]\n(https://steemitimages.com/DQmY71Wuet5cTznQZa8ZLj1qP7SDMttRtVyfSDEu3Nbm6Xy/16934046907_0e8aeec0b7_z.jpg)\n\n\n\nalittleinsanity.com",
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      "body": "Having more 'sweet dreams' may help with your 'sweet tooth'\n![13334522_f520.jpg](https://steemitimages.com/DQmT2cat8NuucVF8ySWGQQkBfPSNfwDwsmQDKYpjpgDQoCN/13334522_f520.jpg)\nGo ahead. Customize a playlist for your sweetheart using this list of pop, rock and country songs that compare love and kisses to sugar, sweets, and candy. | Source\n\nGimme Some Sweet Sugar\nWhen you're young, love is like a dreamy candy shop. There are glass jars floor to ceiling filled with M&Ms, caramels, sticky gumdrops, chocolate drops and jujubes. There are bright lollipops of every flavor and tempting cupcakes of every variety, inviting you to taste. Life is so sweet.\n\nOver time, however, you discover that some of those tasty treats have a yucky licorice center. Other goodies are secured on the top shelf far beyond your reach. Then there are some that are beautiful to behold but bland and unsatisfying. (They don't call them \"eye candy\" for nothing.)\n\nHopefully, you've found a sweetheart who can please all of your senses. If so, why not make your own playlist of songs about love that's sugar sweet? Here's our selection of pop, rock, soul, country and R&B songs to get you started.\n\n1. \"Pour Some Sugar On Me\" by Def Leppard\nAmid all the big hair of the 1980s there was this amazing heavy metal song from 1987 with such overtly suggestive sexual references it'll make you cringe (or recall memories to make you smile).\n\n![12674549_f520.jpg](https://steemitimages.com/DQmP1QhS4WfUpLoDjNC3BH1qVQHWmA9r9Yb26zNvVPt2Pi5/12674549_f520.jpg)\n\n2. \"Lips Like Sugar\" by Coldplay\nThis 2002 song describes a captivating, elusive woman who floats like a swan and who offers sugary kisses.\n\nHow Sweet Are Your Lover's Kisses?\n\n![12672624_f520.jpg](https://steemitimages.com/DQmUARLzH6ewkiC7toCMNoLwQnwVTEu4YuvSFHbRPj5pcAU/12672624_f520.jpg)\nHopefully, you've found a sweetheart who can please all of your senses. In that case, no need to window shop if you're not in the market! | Source\n\n3. \"Sugartime\" by Kitty Wells\nThink you don't know this 1959 classic? Think again. If you've ever heard the following syrypy, sing-song lyrics, this song is the source: \"Sugar in the morning sugar in the evening sugar at suppertime.\"\n\n4. \"How Sweet It Is (To Be Loved By You)\" by James Taylor\n\"Like sugar in my soul.\" That's how this soft rock song from 1975 describes a lover's impact. If your honey has elevated your spirit and provided you with sweet tenderness, why not thank him or her with a song dedication?\n\n5. \"Sugar\" by Maroon 5\nIn this 2015 hit, sugar is the one antidote for this man's broken down, weak-kneed condition. He says he doesn't want to be in this condition, in need of his lover's affection, then he pulls an about face and asks for a taste of her love. Sounds like he's about to go into sugar shock. Better give him what he needs!\n\n6. \"Sugar Sugar\" by The Archies\nThere's a reason they referred to this 1969 song as \"bubblegum pop.\" Its lyrics are so syrupy they almost drip:\n\nAh sugar, ah honey, honey\nYou are my candy girl\nAnd you've got me wanting you.\n\n7. \"Like Sugar\" by Matchbox Twenty\nIn this 2012 song, a man is trying to forget his lover but finds her as addictive as sugar. Obsessing over her sugary taste, it looks like he's losing his bid to move on.\n\n8. \"Sugar You\" by Oh Honey\nIndie rock band Oh Honey released this sweet song in 2015 that describes unconditional acceptance for a lover:\n\nSugar, don't you change a thing\nYou're already everything I want\nSugar, don't you change a thing\nCan't you see you're everything I'm not.\n\nspinditty.com",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.nhs.uk/news/food-and-diet/can-daily-cup-tea-help-prevent-glaucoma/",
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      "body": "Can a daily cup of tea help prevent glaucoma?\n![téléchargement (1).jpg](https://steemitimages.com/DQmVWkteRR99W1TwscRbZF2NEqaFg7idTRwz2PQ9gS8jisr/t%C3%A9l%C3%A9chargement%20(1).jpg)\n\n\"Could drinking tea really be linked to a lower risk of glaucoma?,\" asks The Guardian. The question is prompted by a US survey, carried out in 2005-06, that asked what people drank over the past 12 months and looked for any links with current diagnoses of glaucoma.\n\nGlaucoma is a condition where pressure builds up in the eyeball causing damage to the optic nerve. If it's not diagnosed and treated, glaucoma can lead to loss of vision.\n\nThere has been speculation about whether caffeine could play a role (either positive or negative) in the build-up of pressure in the eye.\n\nThe researchers found no links with any caffeinated and decaffeinated drinks – except for one. They found a link with the most rarely consumed drink in this US sample, caffeinated hot tea (as opposed to iced tea). Individuals who drank hot tea were less likely to have a diagnosis of glaucoma compared with those who did not consume hot tea. They couldn't look at the impact of drinking more than this, because tea drinking was so rare.\n\nThese types of studies, where researchers look at behaviours and health outcomes at a single point in time, can't prove cause and effect.\n\nAnd, as mentioned, the number of hot tea drinkers included in the final analysis was small. With this small population, there's a greater probability of the results being skewed by chance.\n\nGlaucoma can usually be detected during a routine eye test at an optician, often before it causes any noticeable symptoms, and early treatment can prevent damage to vision. You should have a routine eye test at least every 2 years.\n\n![images (1).jpg](https://steemitimages.com/DQmdYw1kdddcDYCozyurXEqvHn1oCa3cP5izwx52NcUxRXd/images%20(1).jpg)\n\nWhere does the study come from?\nThe study was conducted by researchers from Brown University, Rhode Island, and University of California. No sources of funding were reported and the authors declared no conflict of interest. The study was published in the peer-reviewed British Journal of Ophthalmology.\n\nSome media headlines, such as the Mail Online's, took this study at face value, as if tea drinking has been proven to directly prevent glaucoma. However, some were more balanced.\n\nThe Guardian included an appropriately cautious headline and quote from one of the study authors stating: \"Tea drinkers should feel comfortable about drinking tea but should realise that the results are preliminary and drinking tea may not prevent glaucoma\".\n\nWhat kind of research was this?\nThis was a cross sectional study that aimed to look at the link between drinking tea, coffee or soft drinks and development of glaucoma.\n\nThe main established risk factors for glaucoma are increasing age, having a family history of glaucoma, and being of African, Caribbean or Asian origin. However, some schools of thought suggest increased exposure to caffeine could contribute to the increased pressure in the eyeball that causes the condition. Most studies looking into this are said to have been small and with methodological problems, so the researchers aimed to look at this using a larger sample and comparing the effects of different drinks.\n\nThe problem is that a cross-sectional study, using one-off survey data, can't tell us anything about the temporal relationships between drinking these different beverages and developing glaucoma. For example, we have no idea whether people's tea-drinking habits started before their glaucoma or not. This means the study cannot prove cause and effect.\n\nWhat did the researchers do?\nThe study used data from the 2005–06 US National Health and Nutrition Examination Survey (NHANES) to look at the association between reported consumption of various caffeinated and decaffeinated drinks and glaucoma.\n\nNHANES includes a nationally-representative sample of about 10,000 people at each round of the survey, which is carried out on an annual basis. Participants from the 2005-06 survey were included in the current study if they were aged over 40 years and had information available on certain eye tests: visual field testing, and photographs of the retina (back of the eye) showing the optic nerve (which becomes damaged in glaucoma).\n\nThe researchers assessed drink consumption by a food frequency questionnaire. People were asked about drinks they consumed over the past 12 months. If they said they drank coffee, for example, they were asked \"How many cups of coffee, caffeinated or decaffeinated, did you drink?\" Response options ranged from none or less than 1 cup per month, to up to 6 or more cups per day. The same question was asked for other drinks.\n\nThe researchers also investigated the presence or absence of glaucoma. Glaucoma was defined according to standard criteria by the appearance of the optic nerve and any visual field defects (\"gaps\" in the normal field of vision). Analyses were adjusted for potential confounders of age, gender, ethnicity, body mass index, smoking history and diabetes.\n\nWhat were the basic results?\nThis study included a final sample of 1,678 people, with an average age of 56, who had the required information available about their eyes. The make up of the sample was 53% white, 23% black and 18% Mexican. Of the sample, 5% (84 people) had glaucoma.\n\nCoffee was the most common drink, drunk daily by 45% of the sample, while daily hot tea was reported by only 8.4% (141 people).\n\nThe researchers found no links between glaucoma and consumption of coffee, iced tea or soft drinks – caffeinated or decaffeinated. They also found no links with decaffeinated hot tea.\n\nBut they did find a link with caffeinated hot tea consumption. Drinking more than 6 cups a week was linked with a 74% decreased risk of glaucoma (odds ratio (OR) 0.26, 95% confidence interval (CI) 0.09 to 0.72). There was a general trend for reducing risk with increasing consumption, but links for less frequent tea consumption fell short of statistical significance.\n\nConsumption above 6 cups a week wasn't examined.\n\nWhat do the researchers conclude?\nThe researchers conclude that \"participants who consumed hot tea daily were less likely to have glaucoma than those who did not consume hot tea.\"\n\nThey do however rightly acknowledge that their study \"is limited by its cross-sectional design and use of multiple statistical testing.\"\n\nConclusions\nDespite the headlines, this study does not provide conclusive evidence that drinking tea protects you from glaucoma.\n\nThe study benefits from using the large quantity of survey data available, adjusting for known confounders, and using valid medical diagnoses of glaucoma rather than self-reports. However, there are still notable limitations:\n\nThis analysis is based on one-off survey data. It can't prove that consumption levels have either caused or prevented glaucoma. We have no idea whether people's tea-drinking habits in 2005-06 remained the same after that period or changed, and how these relate to the development of glaucoma.\nThe link between hot tea consumption and glaucoma was based on tiny numbers (5 people who drank more than 6 cups a week). It's not known whether this holds true for a lower consumption of tea.\nFood frequency questionnaires are a valid way of assessing dietary consumption, but can be inaccurate. Unless they had very set habits, most people's reports of their drink consumption over the past 12 months would probably only be rough estimates.\nThough the researchers have adjusted for known confounders, the influence of other health and lifestyle factors still can't be excluded.\nApplicability to the UK or other countries can't be assumed, either for drink consumption or ethnic mix.\nOverall, the study is of interest but won't change the care of glaucoma. It does little to further our understanding of why the condition develops in some people and whether caffeine could have any role in pressure build-up.\n\nThe researchers offer a number of suggestions about why hot tea could have a protective effect, such as the flavonoids (plant-based chemicals) found in tea having a potential protective effect on the optic nerve. These speculations may, or may not, prove to be a useful starting point for further research.\n\nwww.nhs.uk",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.nhs.uk/news/food-and-diet/eating-leafy-greens-may-help-prevent-memory-loss/",
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      "body": "Eating leafy greens may help prevent memory loss\n\n![images.jpg](https://steemitimages.com/DQmWKRE1YidniNwBEBeLtVy29SqQQsKwpvdRGZzxSo9WhTV/images.jpg)\n\n\"A salad a day keeps brains 11 years younger,\" the Mail Online reports.\n\nThis oddly specific headline was prompted by new research into whether eating a diet high in leafy green vegetables protects against age-related memory loss and decline in thinking skills (cognitive abilities).\n\nThis study found eating approximately 1 serving a day of leafy green vegetables and foods rich in certain vitamins, such as vitamin K, may have some protective effect.\n\nBut it's too early to say such a diet could prevent dementia. Some participants were only followed-up for 2 years, with an average follow-up time of 4.7 years.\n\nThis is problematic given it can take much longer for people to develop memory loss and dementia. A longer follow-up period would have provided more reliable results.\n\nAlso, this was a comparatively small sample of older people, 95% of whom were of white ethnicity and from only 1 city in the US.\n\nWhere did the story come from?\nThe study was carried out by researchers from Rush University and Tufts University, both in the US.\n\nIt was funded by the USDA Agricultural Research Service and published in the peer-reviewed journal Neurology.\n\nThe study prompted a range of different headlines in the UK media.\n\nWhile the Mail Online reported \"eating a salad every day may keep your brain a decade younger\", The Independent said \"eating salad and leafy greens could prevent dementia\", while The Times added \"one portion of spinach a day can fend off dementia\".\n\nThis study certainly doesn't hold spinach wholly responsible for protecting against cognitive decline.\n\nIt's also incorrect of the Mail Online to talk about \"a salad a day\" given the contents of a salad can vary widely and wasn't a measure used in this study (the study looked at the nutrients found in each vegetable).\n\nAnd it's premature to claim such a diet could prevent dementia based on the evidence provided in this research.\n\nWhat kind of research was this?\nThis was a prospective cohort study of 960 people from the Memory and Aging Project (MAP).\n\nThis is a study of volunteers from more than 40 retirement communities, senior public housing units, churches and senior centres in the Chicago area.\n\nProspective cohort studies are the best kind of studies to examine specific outcomes – in this case, dementia over time.\n\nWhat did the research involve?\nThe researchers began collecting data in 1997. Participants were first assessed using standard methods to make sure they didn't have dementia before they were enrolled in the study.\n\nThese initial tests were followed by annual assessments for dementia, as well as 2 additional assessments that specifically looked at memory.\n\nFood frequency questionnaires were added to the study in February 2004. At this point the cohort had 1,306 people eligible for analysis.\n\nOf these, only 960 had done both the memory assessments and the food frequency questionnaire.\n\nResearchers broke the intake of leafy green vegetables down into 5 categories (quintiles) ranging from 0.07 portions a day (lowest) to 1.14 portions a day (highest).\n\nThey also looked at the following nutrients separately to determine if any specific foods could be targeted for preventing memory decline:\n\nphylloquinone – also known as vitamin K, found both in food and as a dietary supplement\nfolate – also known as folic acid or vitamin B9, found in dark leafy green vegetables and liver\nlutein-zeaxanthin – a vitamin found in leafy vegetables, green or yellow vegetables such as cooked kale and cooked spinach, and egg yolks\nbeta-carotene – the red-orange pigment found in carrots, sweet potatoes, mangoes and pumpkin among others\nalpha tocopherol – or vitamin E, found in turnip greens, broccoli and asparagus\nnitrate – found in spinach, rocket and beetroot juice\nkaempferol – found in foods like apples, grapes, tomatoes, green tea, potatoes and many others\nThe researchers adjusted for a number of factors that might have influenced these results, known as confounders, which included age, education, physical activity, obesity and smoking history.\n\nWhat were the basic results?\nThe average age of the participants was 81 years and 74% were women.\n\nThey had 15 years of education on average, which would seem to show that most of them went to college or university for 15 years, and were mostly of white ethnicity. They were followed for 4.7 years on average.\n\nLeafy green vegetable intake varied from an average of less than 1 serving a day (0.09) to 1.3 servings a day.\n\nCompared with those with the lowest intake of leafy greens, those with the highest intake were more likely to be higher educated, male, take part in more cognitive and physical activities, and have fewer cardiovascular and depressive symptoms, which could in theory have additional protective effects on memory.\n\nThe researchers found eating approximately 1 serving a day of leafy green vegetables was linked to slower loss of memory with ageing.\n\nIn age-adjusted models, people in the highest quintile of leafy green vegetable intake (median 1.3 servings a day) had a slower rate of cognitive decline.\n\nUsing the results from the memory testing, researchers estimated a \"memory age\" for each participant.\n\nParticipants who ate the most leafy greens were estimated to have a memory age around 11 years younger compared with those eating the least.\n\nHow did the researchers interpret the results?\nThe researchers stated eating approximately 1 serving of leafy green vegetables may help slow the decline of cognitive abilities in older age, perhaps because of the protective effects lutein, folate, beta-carotene and phylloquinone have on the brain.\n\nThe addition of a daily serving of leafy green vegetables to one's diet may be a simple way to contribute to brain health.\n\nConclusion\nThis study adds to the current body of research that a healthy, balanced diet could potentially slow memory loss. But the study didn't measure dementia rates.\n\nThe study has some strengths, such as using a standardised assessment of memory at regular intervals and using a standardised questionnaire.\n\nBut it also has some limitations that mean we can't say with any certainty that leafy green vegetables could prevent memory loss, let alone dementia:\n\nThe follow-up was short at 4.7 years on average, and some people were followed for as little as 2 years.\nDementia itself wasn't measured.\nHow quickly memory declines depends on the cause. It can take several years before the diagnosis is made, and people can live with a diagnosis of dementia for between 8 and 10 years.\nThis study was conducted in only 1 city in the US, involving just 960 people who were of retirement age, limiting generisability to other populations.\nThe participants were 95% white, so the findings may not apply to other ethnicities.\nOther things might have influenced the results. For example, older people in retirement homes are likely to be wealthier, meaning less well-off older people weren't included in the study. Dietary choices are known to vary according to wealth.\nDiets in retirement homes are also more likely to be controlled by the nursing staff, and this study only measured the older people's diets once they entered the retirement homes. This can't tell us anything about dietary habits before entering the home and how these might have affected memory.\nThe food frequency questionnaire is reliant on people's recall, and given the participants are older and candidates for memory decline, exact reports of what foods they ate could be over- or underestimated.\nDespite the limitations, this study provides a weak link between eating leafy green vegetables and reducing cognitive decline and memory loss.\n\nwww.nhs.uk",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.allezhopeileen.com/gourmandises/healthy-bowl-fromage-blanc-graines-de-chia/",
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      "author": "azddine",
      "body": "![4.jpg](https://steemitimages.com/DQmWHAjduquNuopzgRoEkLLTFnpbQTCEuwpPUqfkaeNnyCh/4.jpg)![é.jpg](https://steemitimages.com/DQmZWC3W4yNzUhaXgQnWd8F53aQHqCmUNDZgVauzZQyv6e9/%C3%A9.jpg)\n\nHealthy bowl {fromage blanc – graines de chia}\n\nVous avez été nombreux à me demandez mes recettes de bowl, smoothies bowl et salades que vous trouviez sur mon Instagram et Facebook. Alors je vais vous en poster plusieurs. Vous verrez c’est tout simple ! Après c’est à vous de jouer et de décliner en fonction des fruits de saison !\n\nIci voici une idée toute simple pour réaliser un petit déjeuner healthy plein d’énergie. Parfait pour les week-ends lorsque vous avez le temps de prendre soin de vous.\n\nCette recette est à base de fromage blanc, de graines de chia sucrées et des fruits. Une fois le tout mélangé (oui au final ça fini en eau de boudin, faut pas croire qu’on mange des belles petites présentations tout le temps comme ça), une fois le tout mélangé, nous avons un super petit déj frais à déguster sur le balcon !\nJ’ai découvert les graines de chia il y a peu grâce à une amie. J’ai acheté j’ai goûté, j’ai sucré, j’ai vanillé, j’ai pas compris l’intérêt, j’ai abandonné les graines dans un placard.\nMais bon, on entend tellement parler de ces graines à la mode, sur Pinterest, Instagram, bouche à oreille que je me suis dit qu’il fallait quand même que je termine le paquet laissé pour mort dans mon placard .\n\nCe qui me posait un problème avec les valeurs nutritionnelles c’est la quantité de lipides : 30 % gr c’est énorme. Mais bon, ce sont les « bonnes graisses », alors je me suis ravisée. Et la quantité de fibre est juste dingue 30 %, beaucoup de protéines également 17 %, et j’en passe, on classe les graines de Chia dans la catégorie des super aliments…\n\nAlors bon, je leur ai redonné une place décente (elles sont monté sur le podium, c’est-à-dire dans le tiroir à pâtisserie VS le placard à lentilles).\n\nJe vous livre ici la recette qu’une amie m’a transmise, c’est cette recette qui m’a aidé à me réconcilier avec ces foutues graines de ‘KIA’ comme ça se prononce si on veut être « In ». Merci Nadia !\nAllez hop, en cuisine ! \n\nPréparation 10 mn – Repos 2 h ou toute la nuit\nIngrédients\n2 c. à soupe de graines de chia\n4 c. à soupe d’eau\n4 c. à soupe de lait\n6 c. à soupe de fromage blanc 3 % pour ma part\nLichette de sirop d’agave (quantité selon votre goût)\n1 kiwi (ou le fruit de votre choix)\n1/4 de melon ou banane (ou le fruit de votre choix)\nGraines de sésame, courge etc.\n1 c. à soupe de noix de coco en poudre\n\n![03.jpg](https://steemitimages.com/DQmZyk6yKrFVdzKwbkXAuxuhe2s6uPHGd2eLvA9gmzM86Bx/03.jpg)\n\nPréparation\nDans un bol, placez les graines de chia, l’eau et le lait et la lichette de sirop d’agave. Placez au réfrigérateur 2 h ou toute la nuit. Vous verrez que les graines sont devenues spongieuses.\nLe lendemain matin, ajoutez le fromage blanc, vos fruits et parsemez de noix de coco.\n\nVous avez vu, c’est vraiment tout simple !\n\nAllez hop à table !\n\n![healthy-bowl-fromage-blanc-chia-02.jpg](https://steemitimages.com/DQmT1JjhN7eDNniPtKvGCwaFvywXxTPo2KhA6tLiDiUYRt9/healthy-bowl-fromage-blanc-chia-02.jpg)",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.nhs.uk/Livewell/loseweight/Pages/Healthyfoodswaps.aspx",
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  "op_in_trx": 0,
  "timestamp": "2018-01-27T16:41:36",
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      "author": "azddine",
      "body": "![healthy-food-swaps_377x171_BK1AG3.jpg](https://steemitimages.com/DQmSPUxfw7Y7pv1qUaUuM3H8mJoF9WQXTerBwKaUd11woQF/healthy-food-swaps_377x171_BK1AG3.jpg)\n\nChoosing healthier foods is easier than you may think. By changing just a few eating habits you can make a big difference to your diet.\n\nMaking small changes to your diet is the healthiest and most achievable way to lose weight.\n\nYour first step is to eat fewer foods high in calories, fat, salt and sugars and swap them for something healthier, including more fruit and vegetables.\n\nRemember, small changes can add up to make a big overall difference to your diet.\n\nFind out more from the Eatwell Guide about which foods you should be eating – and in what amounts – to achieve a balanced diet.\n\nFood and drink swaps\nTry these small changes when you have your next meal or drink, or when you open the kitchen cupboard or fridge looking for a snack. Once you've got started, try thinking of your own healthier swaps, too.\n\nWhen buying pre-packed food, don't rely on the attractive promotional print on the wrapping, which can be misleading. Instead, learn to read the nutritional information when checking for calorie, fat, salt and sugar content.\n\nBreakfast\nswap whole milk for semi-skimmed, 1% fat or even skimmed milk\nswap a sugar-coated breakfast cereal for a wholegrain breakfast cereal such as porridge or shredded wholegrain wheat cereal with no added sugar – read about how to choose a healthy breakfast cereal\nswap a sprinkle of sugar on your breakfast cereal for a topping of fresh or dried fruit, which counts towards one of your 5 A DAY\nswap full-fat greek yoghurt for lower-fat or fat-free greek yoghurt, or natural low-fat yoghurt\nGet more ideas for healthy breakfasts.\n\nLunch\nswap white breads, bagels and muffins for wholegrain varieties\nswap butter and cheese in your baked potato for reduced-fat spread and reduced salt and sugar baked beans\nswap a tuna melt panini for a tuna salad sandwich on wholemeal bread without mayo\nswap a cheddar cheese filling in your sandwich for reduced-fat hard cheese\nDinner\nswap creamy or cheesy sauces for tomato- or vegetable-based sauces on your pasta, meat or fish dishes\nswap mashed potato made with butter and whole milk for mash with low-fat spread and a lower-fat milk, such as semi-skimmed, 1% fat or skimmed\nchoose leaner cuts of meat – for example, swap streaky bacon for back bacon\nswap the frying pan for the grill when cooking meat\nDrinks\nswap a coffee made with whole milk to a \"skinny\" coffee made with semi-skimmed or skimmed milk\nswap a cordial for a cordial with no added sugar\nswap a few of your sugary drinks for a glass of water\nswap a cola or fizzy drink with some 100% fruit juice (with no added sugar) mixed with soda water\nswap hot chocolate made with whole milk and served with whipped cream for a hot chocolate made with skimmed milk and no cream\n\n\nsource : www.nhs.uk",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://medicalxpress.com/news/2016-03-healthy-unhealthy-foodthe-food-choices.html",
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      "author": "azddine",
      "body": "![fli-healthy-food.jpg](https://steemitimages.com/DQmcNuE9jJW4R6JZHQYC8Cqkxe46ZTAg5nc8hdMdwFrBXKR/fli-healthy-food.jpg)\nWe know a lot about food but little about the food choices that affect the nation’s health. Researchers have begun to devise experiments to find out why we choose a chocolate bar over an apple – and whether ‘swaps’ and ‘nudges’ are effective.\n\nThe solution to the obesity epidemic is simple: eat less, move more. But take a deep breath before you type these four words into a search engine. The results exceed 9 million. Of the top four results, two websites argue against the statement and two for it. Below, arguments about eating and exercise rage fast and furious with dozens of assertions backed by equations, flowcharts, promises of slimming success, and lists of the latest superfoods.\n\n“Despite all we know about food, we know remarkably little about the process of food choice,” says Dr Suzanna Forwood, until recently Research Associate at the Behaviour and Health Research Unit (Cambridge University) and now Lecturer in Psychology at Anglia Ruskin University. “In a supermarket we’re bombarded with the thousands of products on the shelves and but most of the time we happily make relatively quick decisions about what to buy. So what’s going on in our minds when we reach out for our favourite breakfast cereal?”\n\nWhen it comes to eating, we’re all experts. We’re secure in our own opinions (and prejudices) and have no shortage of advice for everyone else. The truth is that, in common with many human activities, our relationship with food is complex and deeply embedded in culture. Forwood says: “Whenever I give a talk, even to an academic audience, people will listen to me talk about the big picture and then come up to me afterwards to tell me about their personal experiences – typically what they spotted in other people’s trolleys the day before.”\n\nWe might broadly agree that eating less (and better) and moving more, a message endorsed by the NHS, makes sense – but do we act accordingly?  We don’t. Finding out exactly what people eat is hard, finding out why they make those choices is harder – and changing those eating patterns is harder still. “Most of the data we have – and we have lots of it – is observational rather than experimental,” says Forwood. “There have been relatively few experiments looking at food choice – and those that have been carried out tend to have a low number of participants.”\n\nIn the late 1980s government began to realise that it was facing an obesity epidemic on a scale that demanded intervention. Levels of obesity in the UK have tripled since 1980: almost 25% of the adult population is now obese with the UK topping the tables for Western Europe. These worrying figures led to nationwide initiatives to promote healthy living – and increased efforts to understand food choice behaviour.\n\nResearch has shown that obesity is linked to deprivation and low levels of education – as well as to a whole range of life-threatening conditions. Top of the list of ‘avoidable diseases’ associated with obesity is type 2 diabetes (treatment of type 2 diabetes costs the NHS an estimated £8.8 bn each year), followed by cancer, high blood pressure and heart disease. “In the past, weight status has long been regarded as a matter of personal choice,” says Forwood. “And this is reflected by the government’s desire for non-regulatory interventions.” The preference for a light touch approach is exemplified by the establishment of the so-called Nudge Unit (Behavioural Insight Team).\n\nIn 2009 the government launched its Change4Life campaign as a ‘movement’ to improve the nation’s health. Change4Life’s online advice for adults makes a series of suggestions for ‘swaps’ and ‘nudges’. Swap a large plate for a smaller one, swap fast eating for slow eating, and swap food high in fat or sugar for healthy fruit and vegetables. Look closely at labelling and make healthy choices based on a comparison of calories and nutritional information.\n\nThe current focus is on reducing intake of sugar – not the sugar that occurs naturally in fruit, or even the sugar we sprinkle on our cereal, but the hidden sugar that sweetens so many processed foods and flavours so many popular drinks. In the case of sugar, what is proposed is a financial nudge in the form of a ‘sugar tax’. “Taxes have been shown to be effective but they have to be carefully designed,” says Forwood. “Sugar taxes, for example, need to avoid raising the price of fruit juices which are high in sugar.”\n\nDo other strands of swaps and nudges work? Research suggests that people are remarkably resilient in their food choices. Taste emerges as the most important factor. Forwood’s work shows that healthy foods (such as fruit and vegetables) are not perceived as tasty, particularly by groups who are reluctant to choose healthy foods. She says: “That might seem tautological but there is strong observational data to suggest that perceiving food as tasty is important. It’s not good enough simply to tell people what is healthy if they don’t think those foods are also tasty.”\n\nThe perception of healthy foods as less tasty than unhealthy foods prompts the question: could product labelling, promoting the tastiness of healthy foods, nudge consumers into making ‘better’ choices when they’re shopping. In research published last year, Forwood and colleagues looked at the ‘nudging power’ of labelling to increase the percentage of people who might say ‘no’ to a chocolate bar and ‘yes’ to an apple as part of a notional meal deal.\n\nIn the online study, around half of a representative sample of people expressed a preference for an apple when given the choice of apple or chocolate bar. Participants were divided into five groups and given the same choice (apple or chocolate bar) with the apple labelled in five different ways: ‘apple’, ‘healthy apple’, ‘succulent apple’, ‘healthy and succulent apple’, ‘succulent and healthy apple’. Labels combining both health and taste descriptors significantly increased the rate of apple selection – to 65.9% in the case of ‘healthy and succulent’ and 62.4% for ‘succulent and healthy’.\n\nAnother study, also published last year, looked at the potential for food swaps – often used as part of social media campaigns – as a means for reducing dietary levels of energy, fat, sugar or salt. Using the model of an online supermarket, built as a testing platform, participants were asked to complete a 12-item shopping task. In the course of the purchasing process, they were offered alternatives with lower energy densities (ED). For each item, lower ED alternatives were offered or imposed, either at the point of selection or at the checkout.\n\n“Our study showed that within-category swaps did not reduce the ED of food purchases. Only a minority of swaps were accepted by the consumer and the notional benefits to swaps were slight. It was striking that more than 47% of the participants offered alternatives did not accept any of the swaps they were offered,” says Forwood. “Female participants and better-off participants were more likely to accept swaps. This was predictable in that these are the people who we know from other research typically make healthier choices anyway.”\n\nIt has been argued that omnipresence of food imagery in the modern built environment, and via all kinds of media, contributes to rising rates of obesity with adverts for less healthier foods identified as a driver for consumption of such foods. A study in Australia showed that people who watched commercial television channels (which carry advertising for fast foods) were, perhaps not surprisingly, more likely to purchase TV dinners.\n\n“What we’re talking about here is, of course, observational data,” says Forwood, “It may, for example, be that people who consume TV dinners are more attracted to certain television programmes that are on commercial channels. Remember that huge sums of money are spent targeting TV adverts in order to make sure that the right population sees them. But this raises the question: could advertising represent an opportunity for policy makers looking to promote consumption of healthier choices?”\n\n‘Priming’ is described as a psychological effect in which exposure to a stimulus – such as advertising – modifies behaviour. When Forwood and colleagues tested the effectiveness of priming by asking volunteers to look at an advertisement for healthy food (such as fruit) and then choose between healthy and unhealthy, they found that the priming had little difference. The observations were different, however, when the participants were hungry, in which case the preference for the energy dense foods rose. However, when the hungry volunteers were shown an advertisement for fruit in advance of their choice, the ‘hungry factor’ was offset by the priming.\n\nThe initial experiment was carried out in Cambridge where the participants were predominantly female, well-educated and older – and likely to be in favour of healthy eating.  When the experiment was carried out with a more nationally representative sample, the results showed that priming was ineffective in socially disadvantaged groups. “These people are hard to reach and represent a real challenge to policy-makers,” says Forwood. “Research tells us that 89% of people want to make dietary changes to improve their health. We need to identify the levers that can support them.”\n\nSource: Cambridge University",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://articles.mercola.com/sites/articles/archive/2013/08/19/unhealthy-health-foods.aspx",
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      "body": "The Unhealthiest of “Health Foods”\nBy Dr. Mercola\n\n![healthy-food-1024x669.jpg](https://steemitimages.com/DQmdV4qF6TEEquHn7tHCQaP3hKwWvEF9UJvgHsyXG5mW7A8/healthy-food-1024x669.jpg)\n\nIf you grew up believing the best way to start your day was a bowl of cereal, a piece of whole wheat toast smeared with margarine, and a glass of orange juice, you’re in good company.\n\nIf your health is ailing and you’re reading this, chances are your lack of progress isn’t due to apathy or poorwill power but instead, confusion over which foods are good for you and which are not.\n\nMany foods considered “health foods” are doing exactly the opposite of what is claimed, thanks to massively successful corporate advertising campaigns. There are solid scientific reasons why America’s waistline has continued to expand.\n\nIn an article by certified personal trainer and health enthusiast Kris Gunnars, 11 so-called health foods are discussed,1 and unlike most mainstream nutrition articles, I agree with all of them.\n\nIf you are stumped about why you aren’t making progress toward your health or fitness goals, you might just be a victim of your “health food.” It would help to take a look at those popular foods, starting with one of the most beloved beverages among children and adults alike: fruit juices.\n\n![8515149-13395101.jpg](https://steemitimages.com/DQmfSCVC91LZbsyeBwWgmgXv963JoQ1N4FisNeBnoFmHLzF/8515149-13395101.jpg)\n\n\nFruit Juices\n\nIn spite of beliefs to the contrary, there are several problems with fruit juice that make it a FAR cry from “health food.” Consider orange juice, for example—particularly nearly all commercially prepared OJ.\n\nMost all commercially prepared orange juices are actually highly processed into a liquid that bears little nutritional resemblance to fresh orange juice, as Alissa Hamilton, author of the book Squeezed: What You Don’t Know About Orange Juice, explains in the interview below.\n\nFirst of all, it is pasteurized which decimates its vitality. Then the juice is kept in giant tanks to ensure a year-round supply. In order to preserve it, all of the oxygen is removed, and therefore all of the natural compounds that give oranges their flavor are destroyed.\n\nSome companies add artificial flavor packs, which are essentially chemical perfumes. A common one is ethyl butyrate. If the “Best Before” date is 60 days or more, you know you have a heavily processed juice. Fruit drinks are even worse, consisting mostly of high fructose corn syrup in a mélange of artificial ingredients. Many commercial orange juices are also contaminated with mold from damaged fruit.\n\nAdditionally, fruit juice is far worse than the whole fruit, especially if it is not freshly juiced and is stored in containers, as the methanol in the juice will dissociate from the pectin and actually increase your risk of M.S.\n\nBut even fresh, pure orange juice—even freshly squeezed—is very high in sugar that is separated from its beneficial fiber and therefore detrimental to your health. One eight-ounce glass contains about 8 teaspoons of sugar, compared to 10 teaspoons in a can of soda.\nHabitually downing this much sugar can increase your risk for gout, hypertension, heart disease, kidney disease and a number of other serious health problems. And many commercial juices have been found to contain unacceptably high levels or arsenic.\nConsuming the whole fruit causes less of a problem as the sugar is modulated by the fiber and antioxidants in the fruit, so you’re better off eating fruit whole, but in moderation. If you want juice, making your own vegetable juice at home is an excellent option.\n\nhttp://besthuntsvillehealthclub.com",
      "json_metadata": "{\"tags\":[\"unhealthiest\",\"health-foods\",\"steemit\"],\"image\":[\"https://steemitimages.com/DQmdV4qF6TEEquHn7tHCQaP3hKwWvEF9UJvgHsyXG5mW7A8/healthy-food-1024x669.jpg\",\"https://steemitimages.com/DQmfSCVC91LZbsyeBwWgmgXv963JoQ1N4FisNeBnoFmHLzF/8515149-13395101.jpg\"],\"links\":[\"http://besthuntsvillehealthclub.com\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}",
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      "title": "The Unhealthiest of “Health Foods”"
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