Healthy , Tasty , Recipes

6 Amazing Healthy Skin Foods

You are what you eat and this can be so true when such foods clearly affect your skin. There are certain foods that greatly affect how your skin looks – many for the bad and many more, for the better. Here are some of them:

Green Tea

Green tea has a lot of benefits for our body down to the cellular level. It is rich in antioxidants that protect cell membranes and helps reduce inflammation. Studies shows that skin problems brought about by overexposure to ultraviolet light and by sunburns are greatly reduced by taking green tea thereby reducing the risk of skin cancer. Green tea is also found to be rich in polyphenols, which is responsible for elimination of cancer-causing free radicals in the body.

EGCG – a polyphenol that rejuvenates skin by revives and reactivates dying skin cells are found to be most abundant in green tea, in addition to high concentrations vitamin C, D, K, riboflavin, calcium, iron, zinc and magnesium which enhances its skin healing properties.

Food rich in essential fatty acids

One of the keys of attaining healthy skin is eating food rich in essential fatty acids such as salmon, canola oil, flaxseed and walnuts. Omega-3 for example, is an essential fatty acid that helps keep out harmful substances from entering cell membranes while allowing easy absorption of nutrients and eliminate waste products. The body’s production of potentially skin-damaging inflammatory agents is also greatly reduced by regular intake of omega-3 fatty acid. Omega-3′s association with healthy and younger-looking skin is widely known with the emergence of numerous omega-3 supplements in the market today. However, increasing consumption of fatty fish and other foods rich in omega-3 fatty acids provides the necessary benefits for a healthier skin provided by those commercially-produced omega-3 supplements in addition to other essential nutrients such as protein, vitamin B12, potassium and selenium.

Blueberries

Fruits in general have high amounts of antioxidants that help eliminate cell-damaging free radicals in the body and photochemicals which are plant sources of nutrition. Research has found out that blueberries have the most concentration of antioxidants among the antioxidant-rich fruits making it one of the amazing healthy skin foods. These antioxidants and phytochemicals found in blueberries are found to be potent in neutralizing free radicals in the body that helps reduce cell and DNA damage. The skin is would be the most obvious beneficiary of antioxidant properties, exhibiting a younger-looking skin even at an advanced age. Other nutrients found in blueberries include vitamin C, riboflavin, vitamin E, manganese, soluble and insoluble fiber.

Carrots

An essential nutrient for a healthy skin is vitamin A, and carrots are widely known to be an great sources of vitamin A and antioxidants. Skin cells need vitamin A for proper maintenance and development as you would notice people with vitamin A deficiency having dry and scaly skin. Other essential nutrients found in carrots are vitamins C, K, and B6 as well as biotin, thiamine and potassium.

Water

Drinking plenty of pure, clean water can do wonders for your skin. Maintaining at least a daily minimum intake relative to your body weight will help you achieve a healthy and young-looking skin. Proper water intake hydrates body cells facilitating nutrient absorption and flushing out toxins. A properly hydrated skin sweats more efficiently eliminating waste products and helps the skin clean and clear.

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Allergy Cuisine: Step by Step $3.99 Allergy Cuisine: No Gluten, No Dairy, No Food Additives, No Yeast, No Sugar, No Aged Foods, No Miscellaneous Food Allergens—Just Good Food! Allergy Cuisine is all about cooking without the foods that cause and aggravate food allergies, the “Seven Deadly Sins”: gluten, dairy, chemical additives, yeast, sugar, aged foods, and miscellaneous food allergens. What’s left to eat? That question is answered here utilizing three approaches that help the reader: 1. Flexibility: Many people with food allergies wish to avoid chemical additives in animal products, such as hormones, antibiotics, and insecticides, so recipes here are set up vegetarian but designed with the option to add meats, fish, or fowl if one wishes, or if meals are shared with people who eat animal foods. 2. User Friendliness: The person with food allergies wants to know what to eat for breakfast, for lunch, and for dinner—so that’s how the recipes are organized, including a special chapter devoted to holiday menus. 3. Satisfaction: The prevalent attitude seems to be that a book about healthy eating should be devoid of fat, but there’s a conflict with that attitude because fats are what make foods satisfying. Chapter Three, “Fats: No Longer a Four-Letter Word,” outlines the role that essential fatty acids play in healing food allergies and how to use these beneficial fats.

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Effect of varying the fatty acid composition of a carbohydrate-restricted diet on plasma fatty acid composition, blood lipids oxidative stress, inflammation and insulin sensitivity in men. $49.99 Background. Carbohydrate-restricted diets (CRD) consistently improve risk factors associated with Metabolic Syndrome (MetSyn). Recently, we showed that a saturated-fat rich hypocaloric CRD significantly reduced serum content of saturated fatty acids (SFA) and significantly increased arachidonic acid (AA) and the omega-6/omega-3 polyunsaturated (PUFA) ratio while significantly decreasing inflammation compared to a low-fat diet. This disconnect between dietary and circulating lipid lead us to explore how varying the fat composition of a CRD affects these variables, in addition to oxidative stress. Methods. Eight healthy weight-stable men (age 45 +/- 7.9 y, body fat 28.4 +/- 6.5%) were fed two eucaloric CRD varying in saturated fat and unsaturated fat with the same macronutrient distribution (12%en carbohydrate, 30%en protein, 58%en fat, 850 mg cholesterol) for 6 weeks each without weight loss. Similar foods were fed but CRD-SFA emphasized dairy fat while CRD-UFA emphasized olive oil, omega-3 fortified eggs, salmon, and walnuts. CRD-SFA provided almost twice as much SFA (86 g vs 47 g) and less monounsaturated fat (MUFA) and omega-6 and omega-3 PUFA than CRD-UFA, confirmed by chemical analysis. Fasting blood and 24 hr urine was analyzed at baseline and following each diet for fasting lipoproteins, insulin, glucose, inflammatory markers, fatty acid composition in plasma triacylglycerides (TAG), phospholipids (PL) and cholesteryl esters (CE), and urine 8-iso PGF2alpha. Results. Regardless of fat quality, both CRD significantly decreased TAG and insulin, and increased HDL-C and LDL particle size (P < 0.05). Despite increased total-cholesterol (TC) and LDL-cholesterol (LDL-C) after CRD-SFA, the TC/LDL-C ratio was not different between diets. Total plasma SFA in CE, PL, and TAG were unchanged after the CRD-SFA, and plasma PL and CE AA content was significantly increased. CRD-UFA significantly increased PL and CE EPA+DHA content and the PL omega-3 index. Inflammation was

Effect of varying the fatty acid composition of a carbohydrate-restricted diet on plasma fatty acid composition, blood lipids oxidative stress, inflammation and insulin sensitivity in men. $49.99 Background. Carbohydrate-restricted diets (CRD) consistently improve risk factors associated with Metabolic Syndrome (MetSyn). Recently, we showed that a saturated-fat rich hypocaloric CRD significantly reduced serum content of saturated fatty acids (SFA) and significantly increased arachidonic acid (AA) and the omega-6/omega-3 polyunsaturated (PUFA) ratio while significantly decreasing inflammation compared to a low-fat diet. This disconnect between dietary and circulating lipid lead us to explore how varying the fat composition of a CRD affects these variables, in addition to oxidative stress. Methods. Eight healthy weight-stable men (age 45 +/- 7.9 y, body fat 28.4 +/- 6.5%) were fed two eucaloric CRD varying in saturated fat and unsaturated fat with the same macronutrient distribution (12%en carbohydrate, 30%en protein, 58%en fat, 850 mg cholesterol) for 6 weeks each without weight loss. Similar foods were fed but CRD-SFA emphasized dairy fat while CRD-UFA emphasized olive oil, omega-3 fortified eggs, salmon, and walnuts. CRD-SFA provided almost twice as much SFA (86 g vs 47 g) and less monounsaturated fat (MUFA) and omega-6 and omega-3 PUFA than CRD-UFA, confirmed by chemical analysis. Fasting blood and 24 hr urine was analyzed at baseline and following each diet for fasting lipoproteins, insulin, glucose, inflammatory markers, fatty acid composition in plasma triacylglycerides (TAG), phospholipids (PL) and cholesteryl esters (CE), and urine 8-iso PGF2alpha. Results. Regardless of fat quality, both CRD significantly decreased TAG and insulin, and increased HDL-C and LDL particle size (P < 0.05). Despite increased total-cholesterol (TC) and LDL-cholesterol (LDL-C) after CRD-SFA, the TC/LDL-C ratio was not different between diets. Total plasma SFA in CE, PL, and TAG were unchanged after the CRD-SFA, and plasma PL and CE AA content was significantly increased. CRD-UFA significantly increased PL and CE EPA+DHA content and the PL omega-3 index. Inflammation was

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