The 9 Foods Never to Eat

Whether they're chock-full of trans fat, or processed beyond recognition, these staples may be sabotaging your health. Ditch them from your diet now, says Clean Plates founder Jared Koch.

Canned tomatoes 
The red veggie is known as the best source of lycopene, an essential nutrient, but beware of the canned variety. All canned food contains the harmful chemical BPA, but it's especially concerning in tomatoes, whose acidity causes the BPA to cling on. "It's not the tomatoes that are bad," says Koch. "It's the way they're stored." If fresh isn't an option, look for tomatoes in glass jars or BPA-free cardboard containers. 

Deli meats 
Rethink tomorrow's low-calorie turkey and cheese sandwich. Salami, ham, roast beef and other deli meats are poor quality, packed with sodium, made from animals raised on hormones and antibiotics, and filled with nitrates. They may also contain chemical flavoring and dyes, so opt for fresh meat - like roast turkey or chicken - or wild-caught tuna-fish salad in your lunchbox. 

Margarine 
Unlike butter, which is made from animal products, margarine is created from vegetable oil. Its manufacturing process fills the spreadable stuff with trans fat, which increases inflammation by damaging the cells lining your blood vessels, upping your risk for cardiovascular disease, cancer, degenerative diseases, weight gain, and too-high bad cholesterol. "In my mind, it's one of the worst foods in the food supply," says Koch. "There's a common myth that healthy eating is equated with being vegetarian, and that's not necessarily true." 

Vegetable oils 
"You want your ratio of omega-6 fatty acids to omega-3 fatty acids to be about one-to-one," says Koch. "It's closer to 15-to-one in the American population." Today's highly refined vegetable oils, most often found in baked goods, are very high in omega-6 fatty acids, and are largely responsible for that unhealthy proportion. A lack of balance can lead to inflammation, so choose oils high in omega-3 fatty acids instead, like coconut, grapeseed and olive. 

Microwave popcorn 
Before you sit down for family movie night, pop a bowl of kernels on the stove, not in the microwave. The bag's liner contains PFOA, a proven toxicant and carcinogen in animals. When microwaved, PFOA clings on to popcorn, and preliminary human studies have linked the chemical to infertility, liver and testicular cancer. 


Non-organic potatoes 
It's unrealistic to purchase everything organic, but if you can swing buying a few foods that way, make spuds one of them. Although you're not told to eat organic potatoes after often as you are say, apples, it's just as important. "They're heavily sprayed and they're root vegetables, so they take up a lot of the pesticides and fungicides," says Koch. "They've been shown to have a high concentration of everything." 

Table salt 
No, a little salt sprinkled on your dinner won't do much harm, but when you choose table salt, you're missing out on healthy minerals found in sea, Himalayan and crystal salt. "Table salt is a refined product, so there aren't any nutrients in it," says Koch. "Our bodies need a lot of those trace minerals." Swapping in high-quality salt is an easy change to make, and from a cooking standpoint, significantly increases foods' flavor. 


Soy protein isolate 
There are two types of soy: whole soy - found in protein-packed edamame and soy nuts - and soy protein isolate, which is which is the highly refined, nutrient-stripped product found in foods like tofu, soy "meats" such as tofurkey, and soy milk. With soy consumption already unhealthily high in America, it's best to choose alternatives like coconut or almond milk and tempeh. 

Artificial sweeteners 
If you can't find it in nature, it's probably better to avoid it, which is why a half-teaspoon of sugar in your coffee, a dash of honey, or stevia are better options than a packet of Splenda. "Artificial sweeteners are so much sweeter - sometimes 200 times more so than table sugar - so the brain starts to crave sweeter foods," says Koch. Research is still out on whether artificial sweeteners, many of which contain aspartame, cause cancer and neurological programs, but science has confirmed that they spur weight gain and increase appetite.

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You Should Never Ask For a Slice Of Lemon In Your Drink

There’s something about summer that makes us want to put citrus into every single drink. Beer? A slice of orange. Cuba libra? Lemon. Mojito? Bring on the limes.

We do it because it makes drinks taste fresh, but it’s an indulgence we should consider steering clear of. Why? Because the fruit used tends to be really dirty.

Consider this a reminder of what’s lurking in your citrus. In a 2007 study published in the Journal of Environmental Health, researchers swabbed lemon slices that were put into their drinks at 21 different restaurants.

They found that almost 70% of those samples produced some kind of microbial growth, and included 25 different microbial species.

The researchers wrote:

“The microbes found on the lemon samples in our investigation all have the potential to cause infectious diseases at various body sites, although the likelihood was not determined in this study.

“Restaurant patrons should be aware that lemon slices added to beverages may include potentially pathogenic microbes.”

Philip Tierno, PhD, clinical professor of microbiology and pathology at New York University School of Medicine and author of The Secret Life of Germs told ELLE UK,  “People are touching the lemon in your glass, handling it, cutting it, placing it in a container or a cup, or a glass; and then picking up those slices at a later point in time and dropping them into a drink and putting them on the rim of a glass.”

Yikes.

“You can easily see how those lemon slices and lemon wedges can be contaminated.”

But despite the risks, Tierno told Elle UK he does put a lemon in his drink, but he’ll return a drink if he sees a bartender put their fingers all over the rim of the glass or use a dirty rag to clean the glass. “You have to pay attention,” he said.

You’ve been warned.

7 Super Facts About Eggplants That Will Impress You!

Eggplants are known for their fleshy, meaty textures.

Vegetarian? This fruit (yeah, fruits!) are a fantastic way to add some “meaty” texture to your meals. There are just so many ways to cook it and enjoy its taste! Although they are cooked in various dishes as vegetables, they are technically considered berries.

There are many varieties of eggplant. Some of them are small and others long and skinny as a bean. Eggplants first appeared in the 14^th century, in Europe. In the 18^thcentury, they were first introduced in America by Thomas Jefferson. California, Georgia, and Florida are leaders in eggplant production in U.S.

“Eggplant” is the common term in Australian English and North American, but British English uses the word “aubergine”. The season for a veggie that comes in many varieties begins in August and continues into fall. 

Eggplant is a great source of vitamin B1, copper, and dietary fiber. It is also a good source of vitamin B6, vitamin K, niacin (Vitamin B3), folate, potassium, and manganese. Plus, it contains some potent phytonutrients, such as chlorogenic and nasunin acid. Here are the best eggplant health benefits:

1. Improve Blood Circulation

As we mentioned before, eggplant contains certain powerful phytonutrients that nourish the brain and improve blood circulation. These nutrients can be found in the skin of the eggplant, therefore, ensure not to remove and throw it away.  

2. Protect Digestive Tract and Prevent Colon Cancer

Eggplant is an amazing source of fiber that protects the digestive tract and improves digestion. Actually, regular consumption of eggplant can prevent many digestive issues and even colon cancer.

3. Support Weight Loss

Eggplants are very low in calories – just 13 calories per cup. Plus, they contain no fat and their high fiber content will help you feel full for longer period of time.

4. Control Diabetes

Traditionally, eggplant has been used for managing and controlling diabetes. Many modern studies validate this remarkable role, thanks to the low soluble carbohydrate and fiber content of the eggplant. 

5. Protect Against Cardiovascular Disease

A regular intake of eggplants can improve your cardiovascular health and protect you against heart disease. According to findings from the USDA United States Department of Agriculture), published in the September 2003 issue of the Journal of the American Society for Horticultural Science and the June 2003 issue of the Journal of Agricultural and Food Chemistry, eggplants have potent antimicrobial, antimutagenic, antiviral, and anti-LDL activities.

However, you should cook them the right way in order to get their incredible benefits. So, forget about fried eggplants! Fried ones soak up a lot of fat that makes them heavy and harmful. Try to prepare more recipes where eggplant requires baking – so you can enjoy its taste and get its fantastic health benefits.

6. Reduce High Blood Pressure

Eggplant is high in bioflavonoids that are proven to relieve stress and reduce high blood pressure. 

7. Prevent Blood Clots

If you consume eggplants regularly they will help strengthen your capillaries, thanks to their high content of the above-mentioned bioflavonoids and Vitamin K.

Want to Live to Be 100? This Diet Can Help Prolong Your Life

It’s no secret that no one lives forever, but there are those who live significantly longer than their peers. Thisimpressive population of people are called centenarians, as they have passed the age of 100. According to CNN, the number of people hitting this milestone age has grown tremendously in recent years, but there’s also no way to guarantee you’ll become one of them. Joining this prestigious group takes more than great genetics. It requires healthy habits and the right lifestyle choices. The great thing is that you have the power to impact how well you age, how long you live, and the quality of life you’re able to enjoy. The secrets to longevity are found in the everyday choices you make.

Eat more plants 

You may love a big bowl of pasta or a regular hamburger, but if you want to extend your lifespan a plant-based diet is the way to go. A diet comprised of primarily plants is the most well-studied diet in extending longevity and reducing the risk of disease. Refined grains, alcohol, red meat, and processed foods actually have the ability to age you and have been linked to heart disease, obesity, diabetes, among other illnesses. For a long, healthy life (plus great skin) opt for leafy greens, berries, root vegetables, and legumes over complex carbs and sugar.

Avoid genetically modified foods 

Genetically engineered foods may be bigger, brighter, and cheaper, but if you want to live to be 100, opt for the more expensive, less impressive looking organic version of your favorite fruits and vegetables. There are nine primary genetically engineered crops including corn, squash, and zucchini, but their derivatives can also be found in over 70% of your supermarket’s processed foods. This makes it imperative that you read the labels on any processed foods and when it comes to shopping for fresh fruit and vegetables, play it safe and go organic or look for non-GMO labelling.

Minimize the meat

If you want the longevity of a centenarian it may be time to cut out your morning sausage links, afternoon turkey sandwich, and heavy protein-packed dinner. Studies on centenarians around the world have discovered that one thing they all have in common is that they rarely eat meat. When they do partake in meat it is eaten in small portions of three to four ounces. To top it off, these long-living humans aren’t eating small quantities of meat once a day or even a few times a week, but only an average of five times a month. Regardless of your current meat eating habits, it may be time to reevaluate the amount of animal protein you consume.

Swap in olive oil 

Hold off on butter, lard, and other animal fat products and substitute in olive oil. Olive oil is rich in beneficial fats, which keep your heart and brain healthy and functioning properly. It has the ability to prevent cognitive decline and decreases your risk of cardiovascular disease. On top of that, olive oil tastes great and can be used in baking, on the grill, and in the oven. If you’re a hopeless butter and bread type of person, dip your bread in some olive oil and a little salt and pepper instead. Your heart will thank you for it.

Eat like the Okinawans

The Okinawans are the indigenous people of the Ryukyu islands in Japan and they have one of the longest life expectancies in the world with a high centenarian population. This group of people has been studied endlessly by nutritionists and scientists for secrets to a long, healthy life. One of the most noticeable habits of the Okinawans is something they call “Hara Hachi Bu.” It means to only eat until you are 80 percent full and 20 percent empty. This little trick ensures they never overeat and by not stuffing themselves until they’re completely full the Okinawans eat fewer calories and are able to maintain a healthy weight.

Eat fish daily 

While you may cut back on your consumption of meat, you should keep fish part of your regular diet. Studies have found that eating three ounces of fish a day along with a plant-based diet leads to a longer life. Many centenarians adhere to this diet trick. Not sure which fish is best? The best choices are species that are the middle of the food chain like sardines, anchovies, and cod, as they aren’t exposed to high levels of mercury or other chemicals.

Cut back on dairy

You may be the type to guzzle a giant glass of milk every night or maybe you just love your cereal and milk, but this habit may be limiting your lifespan. The human digestive system isn’t optimized for digesting and processing cow’s milk, which is high in fat and sugar. Centenarians around the world get their calcium from plants (cooked kale is a great source) and in some cultures they drink goat and sheep’s milk instead. An easier route for the average American may be to swap our your dairy milk with soy, almond, rice, or cashew milk. There are plenty of different types to experiment with before your settle on your favorite dairy replacement.

Dangers of Teeth Whitening

Every day, society is confronted with images of celebrities.
Striving to be like their idols, people go on diets, get plastic surgery and bleach their teeth to such extremes that it seems like their smiles glow in the dark.
Most people understand the risks associates with plastic surgery and dieting, but teeth whitening is seen as harmless.

At-home bleaching kits are all the rage, not only because they are cheap, but also because the whitening can be done in the privacy of a person’s home.
However, teeth bleaching can be incredibly damaging.

In an article on ABC Local’s website, Doctor Bobbi Stanley is quoted as saying, "Some of these over the counter products have not been tested and there are lawsuits that are pending for materials that have actually caused gum trauma or caused the tooth to actually dissolve."
Bleaching causes teeth to be more porous. This is one reason people are discouraged from consuming dark colored drinks since it stains teeth.

Many people find that if they stop bleaching, their teeth eventually regress to a shade worse than it was before they started because the bleach makes our enamel more porous.
Some people are tricked into thinking that going to a dentist to get the procedure done is safer, but ultimately, bleaching is bleaching.

The American Dental Association said in a report that bleaching is generally safe when done under the guidance of a professional, but did say that:

“Safety concerns relate to the potential toxicological effects of free radicals produced by the peroxides used in bleaching products. Free radicals are known to be capable of reacting with proteins, lipids and nucleic acids, causing cellular damage. Because of the potential of hydrogen peroxide to interact with DNA, concerns with carcinogenicity and co-carcinogenicity of hydrogen peroxide have been raised, although these concerns so far have not been substantiated through research.”

Hydrogen peroxide is a bleaching agent and can cause stomach problems, gum soreness, and when teeth are bleached too often, can create the illusion of having translucent or grayish teeth.
Continuous research about this topic is being conducted and although a link between bleaching and the exposure to harmful free radicals has not been confirmed, it should still be taken into consideration prior to whitening.

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