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{ else }   Blog: organic saves the world and our health
by Lisa m. (0 comments | 0 discussions) — Organic foods protect the health of future generations. The average child receives four times more exposure than an adult to at least eight widely used cancer-causing pesticides in food. The food choices parents make today wi... more »

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{ else }   Blog: anti oxidant therapy  

Antioxidant Therapy comes in the form of one of the highest rated fruits called the Goji Berry. Goji berries grow on an evergreen shrub found in temperate and subtropical regions in China, Mongolia and in the Himalyas in Tibet. Goji berries are usually found dried. They are shriveled red berries that look like red raisins. Goji berries have been used for 6,000 years by herbalists in China, Tibet and India to protect the liver, help eyesight, strengthen the legs, boost immune function, improve circulation, and promote longevity. A very important factor in Antioxidant Therapy.

     Another food that is also high in antioxidants and important to Antioxidant Therapy is the Mangosteen. The mangosteen is a tropical evergreen tree believed to have originated in the Sunda Islands and Moluccas. The rind of the edible fruit is deep reddish purple when ripe.  The fragrant flesh is sweet and creamy, citrusy with some peach flavor. In Asia, the mangosteen fruit is known as the Queen of Fruits. The mangosteen also has a high ORAC rating making it extremely valuable in Antioxidant Therapy.

     The Antioxidant Therapy value of Pomegranates is extremely high. The pomegranate also has a high ORAC rating. It is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, and the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in the later 1700's.

The potential involvement of free radical or oxidative damage in the pathogenesis of human disease has received an enormous amount of study in the last decade.1-4 Free radicals are atoms or molecules with unpaired electrons in their outer orbits, making them highly reactive with macromolecular structures, leading to cellular injury and homeostatic disruption. Free radicals are produced as a byproduct of normal metabolism, and endogenous mechanisms exist to reduce their formation or enhance their inactivation.5-6 balance in favor of the former may be a potential fundamental mechanism of human disease. A large body of evidence supports the concept that increased production of free radicals causes or accentuates neuronal injury and leads to disease, and this evidence has recently been reviewed by ourselves and others.7-9 Therapy aimed at boosting antioxidant defenses or reducing pro-oxidant production with free radical scavengers or antioxidants may be efficacious in preventing, ameliorating, or arresting many neurologic diseases. This approach is receiving increasing attention in clinical neurology both in large randomized controlled trials in common disorders, such as stroke and Parkinson disease, and in individual patients with rarer conditions, such as mitochondrial disorders. Moreover, widespread use of over-the-counter antioxidants and dietary supplements with presumed antioxidant ingredients has placed increasing pressure on physicians to be aware of data regarding the use of antioxidants as therapeutic agents. This review will summarize the main trials of antioxidant therapies in neurologic disorders and discuss methodological issues pertaining to these and future studies. Disruption of the pro-oxidant and antioxidant
Posted: Dec 19, 2007 2:58am | (0) | (0) |  
Blog: Blueberry UMMYCheesecake Parfaits  
Blueberry UMMYCheesecake Parfaits

Make these quickie calcium and antioxidant‑rich parfaits with any combination of fruit, including peaches, strawberries, and

kiwifruit! Here's a great trick: When adding each layer, spoon around the glass edge first to ensure a clean line on the outside.



Blueberry Cheesecake Parfaits  

Serving size: 1 parfait

Calories: 200


Time: 10 minutes + chilling time

Servings: 4


4 oz Neufchâtel cheese, softened

1/2 c reduced‑fat sour cream

1/4 c organic icing sugar

1/2 tsp vanilla extract

4 organic gingersnaps, crushed (2‑3 Tbsp)

1 1/2 c fresh or frozen and thawed blueberries


1. COMBINE cheese and sour cream in bowl of electric mixer and beat on high speed until smooth. Add sugar and vanilla extract

and beat until well combined. Reserve 4 teaspoons of the mixture and set aside. (You should have 1 cup for the parfaits.)

2. FILL each of 4 small parfait glasses or champagne flutes with layers, starting with 2 tablespoons of the cheese mixture, then

some cookie crumbs, and then a layer of blueberries. Repeat the pattern once more using the remaining cheese mixture,

crumbs, and blueberries. Finish by dabbing 1 teaspoon of the reserved cheese mixture on top of each parfait. Use any extra

berries and crumbs to garnish, if desired. Chill at least 30 minutes before serving.


Nutritional Info Per Serving

200 cal, 5 g pro, 24 g carb, 1 g fiber, 10 g fat, 6 g sat fat, 30 mg chol, 190 mg sodium


Imported from external blog

Posted: Nov 24, 2007 2:07am | (0) | (0) |  
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