Eva Longoria Rocks See-Through Dress For Her Foundation's Annual Dinner
Posted: 09/29/2013 4:03 pm EDT
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Monday, September 30, 2013
Do You Know Jack? Look Inside: A Young Scientist’s Cancer Discovery
Do You Know Jack? Look Inside: A Young Scientist’s Cancer Discovery
At 15 years old, Andraka made a radical discovery. The invention was a novel paper sensor that could detect pancreatic cancer -- as well as ovarian and lung cancer -- in the early stages. It was 168-times faster, 400-times more sensitive, and 26,000-times less expensive than the medical standard. As a result, Andraka’s research was honored at the 2012 Intel International Science and Engineering Fair (ISEF) -- which he described as the “Olympics of science fairs” -- where he won the Gordon E. Moore Award.
“This was my childhood dream. I always wanted to go to Intel ISEF,” said Andraka after winning his award.
Andraka’s is a story of innovation and perseverance. When a close family friend passed away from pancreatic cancer, he realized that there was no effective early detection method for the disease. So, with the help of the Internet and modern computing, Andraka (pictured below) decided to discover one.
“I didn’t know what a pancreas was,” said Andraka. “I just used Google and Wikipedia to do all of my research.”
After diving into dozens of papers, Andraka finalized his idea and presented the plans for his project to 200 professors at Johns Hopkins University and the National Institute of Health. He received 199 rejections.
“I kind of became defiant because I wasn’t going to let some Sour Sally tell me what to do,” he said. “I was just like, ‘Eventually, one person will tell me yes if I bother them enough.’ That’s what happened.”
A year later, Andraka is delivering lectures across the world about his discoveries and the importance of the Internet and creativity.
"The Internet is this amazing tool that empowers us to really spread these ideas and improve our conditions. Through the Internet, anything is possible," he said in his TEDx House of Parliament Talk. "Things can be shared and you don't have to be a professor with multiple degrees to have your ideas valued. You could be a high school kid like me.”
Most importantly, Andraka says to not underestimate the innovation of young minds.
“We’re kind of this epitome of creativity and knowledge, where we have enough creativity to come up with wild ideas,” he said. “We have enough knowledge to make them a reality.”
Want to keep tabs on Jack's future endeavors and journey? Follow him on Twitter to see what amazing thing he'll do next.
Saturday, September 28, 2013
Health Benefits of Rice Bran Oil
Health Benefits of Rice Bran Oil - by Dr. Anjali Mukerjee
Choosing the right cooking oil is of vital importance as this choice directly affects your health. Bad dietary fats can prove to be really bad for your health. They can cause inflammation which leads to arthritic aches and pains, heart disease, type II diabetes, cancer and other degenerative conditions. Good dietary fats on the other hand can reduce inflammation and reduce your risk of developing heart disease, rheumatoid arthritis, joint pain, Type II diabetes, metabolic disorder, make your skin glow and improve your immune system.
But before we talk about good fats and bad fats we need to know what these fats are all about. Fats are one of the four macronutrients required to maintain health, the other three being proteins, carbohydrates and water. Fats are solid at room temperature and oils are liquid at room temperature. Both fats and oils are made up of building blocks called fatty acids.
Saturated fats :-
These fats are solid at room temperature. Most non vegetarian food (meats, chicken, eggs, organ meat), milk products (butter, ghee, cheese) and oil from coconut and palm contain saturated fats. A diet high in saturated fats stimulates the liver to make the bad LDL cholesterol (low density lipoprotein) and VLDL (very low density lipoprotein). These have a tendency to increase stickiness of the blood and also increase clot formation. Saturated fats increase total cholesterol. The dietary cholesterol goes to the liver, where it merges with the cholesterol manufactured by the liver. It is then transported from the liver to the cells of the body via LDL which ‘carries’ the cholesterol on its back and ferries it across the blood stream and delivers it to the cells that need it. If a cell has enough it does not ‘accept’ more. The excess LDL stays in the blood where the cholesterol is deposited in the arteries causing them to narrow with plaque formation. The more saturated fat you eat and the lesser you exercise, the narrower your arteries become! Eventually the blood supply to the organ is reduced. That is why LDL and VLDL are known as bad cholesterol.
Poly unsaturated fats :-
These are unsaturated fats found mainly in nuts, seeds and oils extracted from plants sources. Corn, soyabean, safflower, sunflower seeds etc have PUFA. These fats help lower the bad cholesterol (LDL) but at the same time also lower the good cholesterol (HDL) which is undesirable. Furthermore these poly unsaturated oils oxidize faster than monounsaturated and saturated fats. Therefore excess intake of these oils could increase free radical formation in the body thereby increasing risk of arthritis, risk of certain cancers, metabolic disorders and contribute to the ageing process. Therefore excess intake of PUFA oils is not recommended.
Mono unsaturated fats(MUFA):-
Mono unsaturated fats are found in olives, avocados, mustard seeds, ground nut, rice bran, sesame seeds, macadamia nuts. These fats are stable (means they do not oxidize easily), they lower bad cholesterol (LDL) and do not lower the good cholesterol (HDL). Therefore these are beneficial for health.
Hydrogenated fats & Trans fatty acids( TFA’s):-
TFA’s are formed during the process of hydrogenation, when making cooking oil, margarine and vegetable shortenings. They are also found in trace amounts in some animal products like pork, beef, lamb, butter and milk. They are found in higher quantities in biscuits, cookies, white bread and most fast foods made with shortening and vanaspati . Trans fats raise the bad LDL cholesterol levels and lower the good HDL cholesterol levels. This obviously increases the risk of heart disease. It is advisable to keep trans fats intake to less than 1% of total calories, for e.g: If you are following a 2000 calorie diet, you should consume less than 2 grams of trans fats in a day. But just to give you an idea, a serving of large French fries contains as much as 6 grams of trans fats. It is advisable to reduce consumption of trans fats in your diet to trace amounts, as far as possible. Most saturated fats, trans fats and dietary cholesterol can raise LDL cholesterol & total cholesterol. Therefore replacing saturated fats, and trans fats with mono unsaturated fats and poly unsaturated fats can help lower total cholesterol and LDL cholesterol when taken along with a healthy diet and lifestyle. In order to judge any oils as healthy, there are three parameters required:
- Ratio of SFA/ MUFA/PUFA
- Ratio of omega 6/ omega 3
- Presence of antioxidants.
The American Heart association (AHA) recommends using oils having an almost equal proportion of saturated, monounsaturated and polyunsaturated fats in it. The NIN( National Institute of Nutrition) and the ICMR( Indian Council of Medical Research) also recommend a near equal ratio of SFA( 27-33%): MUFA( 33-40%): PUFA(27-33%) in a healthy oil. Rice Bran oil is closest to this recommendation. Its percentages being SFA (24%): MUFA (42%): PUFA (34%). It has a balanced fatty acid profile, has some amount of omega 3 fats, and contains good amount of natural antioxidants namely oryzanol, tocotrienol, tocopherol and squalene. It is therefore reassuring to know that finally there is an oil which can deal with your cholesterol effectively.
What’s special about Fortune Rice Bran Health Oil? :-
There are many varieties of oil that line the shelves of super markets. So then why should we switch to Fortune Rice Bran Health Oil? The answer is simple:
- Fortune Rice Bran Health Oil contains the right amount of oryzanol (antioxidant) to provide cholesterol lowering properties. It reduces cholesterol formation and absorption thus reducing blood cholesterol, also reducing blood clotting by retarding platelets aggregation (thus lowering possibility of heart attack) and increases cholesterol excretion thus reducing total cholesterol effectively.
- When you eat a low carbohydrate diet cooked in Fortune rice Bran Health Oil, it also helps reduce triglycerides (a kind of blood fat), reduces the bad cholesterol (LDL) and improves the good cholesterol to bad cholesterol ratio (HDL/LDL) which is very important for heart health.
- Rice Bran Oil has a balanced fatty acid profile close to the World Health Organization (WHO), American heart association’s (AHA), the National institute of Nutrition (NIN) and the Indian Council of medical research (ICMR) recommendation.
- Rice Bran Oil has more antioxidants (like oryzanol, tocotrienol, tocopherol, squalene) as compared to other cooking oils. This essentially results in health benefits like :-
- Better Skin :- Squalene softens the skin as it is a natural moisturizer . This effectively helps delay wrinkle formation and protects the skin from sun damage and maintains a healthy skin tone.
- Enhances the immune system :- Due to its high antioxidant content, it fights the free radicals that harm the immune system thereby protecting the body from disease. Besides benefiting the lipid profile, oryzanol also has anti dandruff and anti ageing properties.
- Helps prevent cancer :- Rice Bran Oil is rich in tocopherol and tocotrienols (vitamin E) which are powerful antioxidants. These are anti-mutagenic elements that curb the cancer causing free radicals thereby reducing cancer risk. Until recent times the health aspects of Rice bran oil have not been adequately highlighted. It is important for people to know that rice bran oil has not only cholesterol lowering properties but also has anti viral, anti itching and anti cancer effects.
- Nervous system and endocrine health :- The antioxidants found in Rice Bran Oil also benefits the nervous system. Vitamin E helps improve neurological functioning and balances the endocrine hormones.
The best thing about Rice Bran Oil is that it retains antioxidant stability even at high temperatures. It has a high smoking point of 254°C. The usual frying temperatures are between 180°C- 190°C. Rice Bran Oil remains stable upto more than 250°C. So it has a high heat stability which is important when you are looking for a healthy cooking oil. High temperatures are known to produce mutagenic elements in edible oils as well as in the food that you cook in it. But this is not the case with Rice Bran Oil. It does not breakdown into toxic compound under high heat. Rice Bran Oil is less viscous so it does not stick to the food – which means that the food absorbs less oil which in turn reduces the oil content and the caloric value of the food making it healthier.
It is a known fact that food cooked at high temperatures absorbs less oil. Since Fortune Rice Bran Health Oil is heat stable, one can cook at high temperatures (if needed) without having to worry about decomposition of the oil. This allows less oil to be absorbed by the food. Thus making it lesser in calories and therefore beneficial for your waist line and health in general.
Taste Matters :-
Apart from Fortune Rice Bran Health Oil being 100% Rice Bran oil and having the right amount of oryzanol, unique micronutrients and natural antioxidants; food cooked in Fortune Rice Bran Health Oil also tastes very good!. It has a light and neutral flavor, compatible with both, low heat as well as high heat cooking. Therefore it is no surprise that rice bran oil is fast becoming ‘the best choice’ as a healthy cooking medium in most kitchens in Japan, Korea, China, Taiwan, Thailand and now in India.
In the last decade there have been many studies that document that Indians are particularly susceptible to heart disease. This is because we are genetically prone to hyperlipidemia which is a major risk factor for heart disease. Due to this, considerable attention should be given to the quality as well as quantity of oil in the diet. The National Institute of Nutrition and The Indian Council of Medical Research recommends using oils having an almost equal proportion of Saturated fatty acids/ monounsaturated/ poly unsaturated fats in it. Since rice bran oil has a fatty acids profile closest to this ratio, loads of antioxidants and a high smoking point, it is highly recommended as a healthy cooking oil in the Indian context. However we all know that ‘moderation is the key to good health’. Therefore just like any other oil – its use is recommended in moderate amounts. NIN recommends 25 gm per day of oils and fats for adults with sedentary lifestyle while for individuals involved in hard physical work require 30 to 40 gm oils and fats. Diets of young children and adolescents should contain 30 to 50 gm per day of oils and fats.
19 SEASONAL FRUITS AND VEGGIES TO EAT THIS FALL
19 SEASONAL FRUITS AND VEGGIES TO EAT THIS FALL
Folks get especially hyped for summer’s sweet berries, but there’s more to fall than Halloween costumes and hay rides. From September to November, the autumn harvest brings a variety of healthful and delicious produce, from squash and sweet potatoes to grapes and pears. Heres our favorite all-star fall produce, along with each selection's nutritional benefits plus some tasty tips and tricks.
FALLING FOR FALL — YOUR ACTION PLAN
Almost all produce can be grown somewhere year-round, but trucking produce across the country (or across the world) ain’t easy. According to the USDA, buying local seasonal produce not only potentially reduces our carbon footprint and helps local economies, it might also result in more nutritious produce.
Fruits like apples, cranberries, and kiwis aren’t just rich in flavor — they offer essential vitamins and antioxidants, which boost immunity, slow aging, and may help fight cancer [1] [2] [3] [4].
On the veggie side, the entire cruciferous family — that’s the cabbage, rutabaga, and cauliflower gang — is in season and offers a compound known as glucosinolates, which may also have cancer-fighting potential. And who could forget about squash? These big, bright gourds offer healthy alpha- and beta-carotene, which promote good eyesight.
To get the best of what fall has to offer, keep track of what’s in season near you. Also, don’t be afraid to try something new. (Who knew leeks or figs would taste so good?) Check out our picks for fall’s best fare:
Apples
These sweet, crunchy fall favorites are packed with antioxidants, which may helpprevent chronic illness and slow aging [1]. Among popular apple varieties (and there are more than 7,500 different types of them!), Fuji apples have the highest concentration of antioxidants, phenolics, and flavonoids, while Cortland and Empire apples have the lowest [1]. Quince, a floral-flavored cousin of the apple, is also at its best in autumn and can be added to jams, jellies, and desserts — but is inedible raw.
Beets
They may be available year-round, but beets are at their best in the fall. When selecting these reddish purple gems, look for firm, smooth bulbs and (if attached) bright, crisp greens. Be sure to trim these right away though, since they can leech the beets’ nutrients including betaine, a compound that may help prevent heart and liver disease, and nitrate, which may increase blood flow to the brain and potentially reduce risk of dementia [3].
Brussels Sprouts & Cabbage
Packed with vitamins A and C, cabbage and its mini-me, Brussels sprouts, boast a high concentration of cancer-fighting glucosinolates, (which also lend these veggies their distinct flavor) [4]. With just a handful of ingredients and 20 minutes tops, we like our sprouts Greatist-style.
Cauliflower
Photo: Caitlin Covington
This snowy-white broccoli relative is rich in vitamin K, vitamin C, and fiber. Like other cruciferous relatives, cauliflower’s glucosinolates could also help prevent some types of cancer (specifically, lung) [9]. Unlike the other guys though,cauliflower’s stalks and leaves typically aren’t eaten, but the florets can be served raw or cooked.
Cranberries
Between the size of a blueberry and a grape, cranberries are at their best October through November, though only 5 percent actually make it to the produce section(the other 95 percent are dried, canned, or turned into juice). Research suggests cranberry concentrate can help prevent urinary tract infections and fresh cranberries can prevent oral diseases and slow the growth of breast, colon, prostate, and lung cancers [10] [11] [12].
Figs
Photo: Rhino Neal
Though the fig hails from Europe, Africa, and Asia, Spanish monks brought the fruit to California, where it still grows today. Figs naturally have two harvests, a smaller one in the summer, and a larger, longer one in the early fall that yields even sweeter fruit. Plus, they’re a good source of iron, calcium, phosphorous, and (when dried) fiber. Try adding them in a seasonal salad along with apples and almonds.
Grapes
Photo: Caitlin Covington
Red wine is celebrated for its health benefits, but it turns out grapes may offer many of the same bonuses, including reducing risk of blood clots, lowering bad cholesterol, and maintaining healthy blood pressure [13]. Plus, grapes are most definitely a better bet for the under-21 crowd or for a snack at the office. Like figs, grapes were brought to California by Franciscan Friars, and the Golden State is stillthe largest producer in the U.S.
Kiwis
Photo: jonycunha
Native to New Zealand, the once “exotic” kiwi is actually a relatively recent transplant to the Land of Opportunity. This fuzzy little fruit was brought to California in the 1960s and flourishes there September through December. And with a hearty load of vitamins, kiwifruit may help support immunity just in time for cold season [14].
Leeks
Photo: Caitlin Covington
A relative of onions, leeks are available year-round, though their flavor is best during spring and fall. Resembling overgrown scallions, they’re an excellent source of prebiotics, which help regulate bowel function, and offer the subtle flavor of onions, minus the tears. To prepare, cut off the roots and the tops of the leaves; then slit them down the center lengthwise and rinse clean. Try braised leeks and mushroomsfor an especially seasonally appropriate dish.
Mushrooms
White button mushrooms might be the most recognizable ‘shrooms in the U.S., but local farmers are beginning to cultivate a wider variety of 14,000-plus species. Mushrooms are rich in niacin and riboflavin, and B vitamins uncommon in most other produce, which promote growth and red blood cell production and treat high cholesterol. Lentinan, a type of sugar molecule found in shitake mushrooms, may also slow the growth of colon cancer [15].
Pears
These sweet fruits fall into two major categories: European and Asian. In the U.S., the European varieties, Bosc and Bartlett, are most common, and grow on the west coast during fall. Like oatmeal and bran, pears are high in soluble fiber, which helps lower “bad” cholesterol, or LDL. To get that daily dose of fiber or to satisfy a sweet tooth, incorporate pears into anything from savory entrees to creative cocktail recipes.
Persimmons
Photo: sweetbeetandgreenbean
Resembling a bright orange peach wearing a leafy cap, most persimmons are imported from Asia, with a few American-grown species sprinkled about the Southeast. Just be warned: under-ripe persimmons can be extremely tart, so allow them to ripen at room temperature before eating. Compared to apples, persimmons can be considered a healthier option thanks to their fiber, antioxidants, and minerals [16].
Pomegranates 
The fruit of ancient lore, pomegranates have health benefits that have only been recognized more recently (POM juice, anyone?). While much of the research has been inconclusive, some studies suggest the fruit’s antioxidants may reduce the risk of cardiovascular complications like heart attacks [17]. Early studies also suggest that pomegranate may help prevent breast and colon cancers, though results are far from conclusive [18]. These labor-intensive fruits can be a hassle to cook, but victory is sweet.
Pumpkins 
Photo: jefferysclark
Though technically a member of the squash family, with their rich history and health benefits, not to mention their essential role in Halloween festivities, pumpkins earn their own spot on our list. Pumpkin offers a wealth of alpha- and beta-carotene, which can be converted into retinol to promote healthy vision and cell growth. Pumpkin seeds are also a good source of alpha-linolenic acid, an omega-3 fatty acid that may help those with heart disease, high blood pressure, or high cholesterol. Toast them up for a deliciously nostalgic treat!
Rutabagas and Turnips
Photo: timsackton
These cruciferous family root vegetables aren’t winning any beauty pageants with their bulbous shape and occasionally hair-like roots, but what they lack in looks they make up for in superpowers. Research suggests turnips and rutabagas may help reduce the risk of prostate and lung cancers [19] [20]. What’s more, turnip greens are agood source of calcium, and one cup of rutabaga offers a respectable 3 grams of fiber.
Squash
Photo: h-bomb
From festive calendars to Thanksgiving table centerpieces, squash is the poster food for autumn. Summer squash are still available locally until October in some parts of the country, and winter squash begin to crop up (pun intended) as summer squash heads out. This branch of the family offers acorn squash, which is rich in potassium and prevents muscles from feeling fatigued and weak, among others.
Sweet Potatoes
Photo: Wally Hartshorn
These orange beauties have the best flavor during fall, their peak season. Like squash, sweet potatoes are rich in and beta-carotene, which can prevent vitamin A deficiencies, promote healthy eyesight and generate retinol production [21].Sweet potatoes are also a good source of vitamin C, and when baked in their skin can pack nearly 5 grams of fiber.
Originally published on September 28, 2011. Updated September 2013.
What are your favorite fall fruits and vegetables? Share your thoughts in the comments below or get in touch on Twitter @greatist.
8 Ways to Improve Your Attitude
8 Ways to Improve Your Attitude
A positive attitude make success easy; a negative one makes success pointless.
If you truly want to be successful, your number one task should be to create and maintain a positive attitude. When you've got an attitude of optimism, expectancy and enthusiasm, opportunities grow, and problems shrink.
If you're a leader, a positive attitude draws people to your side and encourages them to do their best work. A leader with a negative attitude, however, can only compel others to take action through fear.
More importantly, what would be point of being successful if you're always feeling lousy? With that in mind, here's how to ensure your attitude stays upbeat:
1. Always act with a purpose.
Before you take any action, decide how it will serve your greater goals. If the connection is weak or non-existent, take that action off your to-do list. Aimless activity wastes time and energy.
2. Stretch yourself past your limits every day.
Doing the same-old, same-old is depressing, even if your same-old has been successful in the past. Success is like athletics; if you don't stretch yourself every day, you gradually become slow and brittle.
3. Take action without expecting results.
While you naturally must make decisions and take action based upon the results you'd like to achieve, it's a big mistake to expect those results and then be disappointed when you don't get them. Take your best shot but don't obsess about the target.
4. Use setbacks to improve your skills.
Rather than feeling bad if you fail or get rejected, look back at your actions and see what you can do (if anything) to improve your performances. Remember: the results you receiveare the signposts for the results you want to achieve.
5. Seek out those who share your positive attitude.
It's a scientific fact your brain automatically imitates the behaviors of the people around you. (It's because of something called a mirror neuron). Therefore, you should surround yourself with positive thinkers and shun those who are excessively negative.
6. Don't take yourself so seriously.
If you want to be happier and make those around you feel more comfortable, cultivate the ability to laugh at yourself. If you don't (or can't) laugh at yourself, I guarantee you that the people you work with are laughing behind your back!
7. Forgive the limitations of others.
High standards are important, but humans are, well, human. It's crazy to make yourself miserable because other people can't do a job as well as you think you could, or when people don't share your vision with the same passion that you feel.
8. Say "thank you" more frequently.
Achieving an "attitude of gratitude" requires more than simply being aware of what's wonderful in your life. You must, and should, thank other people for their gifts to you, even if that gift is something as simple as a smile.
IMAGE: ANDY PETERS/FLICKR
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