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Thursday, January 30, 2014

Flavonoids Improve Insulin Function and Inflammation



These Can Help Prevent Type II Diabetes

When it comes to preventing type II diabetes, recently published research indicates that one important change we can make is to increase our flavonoid intake. Two large studies, one involving 2,915 subjects and another involving 340,234 participants, have found that long-term flavonoid intake was inversely associated with type II diabetes risk. Both studies found that two flavonoid subclasses—flavonols and flavanals—were associated with reduced risk of developing type II diabetes.
New research indicates dietary flavonoids may protect against insulin resistance and inflammation, two hallmarks of type II diabetes. Researchers from the Norwich Medical School at the University of East Anglia in Norwich, UK, examined associations between insulin resistance and inflammatory biomarkers and intakes of total flavonoids and their subclasses. Measures assessed included fasting serum glucose, insulin, high-sensitivity C-reactive protein (hs-CRP), plasminogen activator inhibitor-1 and adiponectin levels.
In multivariable analyses, higher intakes of anthocyanins and flavones were associated with significantly reduced peripheral insulin resistance. Higher anthocyanin intake was also associated with lower concentrations of high-sensitivity C-reactive protein, a marker for inflammation. Subjects with the highest flavone intake also had improved concentrations of adiponectin, a protein involved in regulating glucose levels. The study authors concluded that “higher intakes of both anthocyanins and flavones were associated with improvements in insulin resistance and hs-CRP.”

Resource: SwansonHealthProducts@e.swanson-vitamins.com 






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Monday, January 13, 2014

Health Benefits of Cinnamon



5 Health Benefits of Cinnamon

Isn’t cinnamon, cinnamon? Not for those “in the know.” Turns out that there are several types of the well-known spice, but the two most common are “cassia” and “ceylon.”

Cassia or Ceylon? Studies show benefits from both, but your taste buds may prefer Ceylon.

The Difference Between the Two Ceylon cinnamon, also called “true cinnamon,” comes from crumbly inner bark of the Cinnamomum zeylanicum tree. It’s light brown, and has a sweet and delicate flavor.
Cassia comes from the Cinnamomum cassia plant, and is also called “Chinese cinnamon.” This type is a darker, redder brown, and has a harsher, more overpowering flavor with less sweetness. Cassia sticks are particularly hardy.

Health Benefits
Both types of cinnamon have health benefits, including the following.

1. Diabetes.
2. Alzheimer’s Disease.
3. Cancer.
4. Anti-inflammatory.
5. Anti-microbial.

Other Health Benefits? As far as other health benefits related to cinnamon, such as weight loss, the research is still limited.

Cultures around the world have been using mainly Ceylon cinnamon medicinally and as a flavorful spice for thousands of years. You can’t go wrong by adding more to your diet.

Read the entire article at: http://renegadehealth.com/






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