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Welcome to Master Hormones Management Institute Inc.
We all want to age gracefully; however our master hormones levels decline and the levels of pro-inflammatory cytokines increase which brings the deficiency and overwhelming stress to the human cells. In most cases the negative changes can be detected and corrected and this is directly related to the symptoms that we associate with aging. Physical deterioration can be delayed not by using cosmetics or plastic surgery, but by screening the master hormones levels and making the adjustments necessary.
Our goal is to bring the hormones back to the physiologic levels, to live beyond the normal lifespan, and to meet the scientific innovations challenging bodily immortality and spiritual eternal bliss
Register:
regist@masterhormones.com
Doctors:
Doctor@masterhormones.com
Sales:
sale@masterhormones.com
Ads:
ad@masterhormones.com
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Master Hormones Management Institute Inc.
Our Mission
When Your Vitality breaks down, the normal stressors of life go awry, and the loss of sexual drive,strength and energy become common place. One can look to their major hormone levels for an explanation.
In order to fight these hormone imbalances the individual needs hormone screening and advice of experienced medical doctor. We at the Master Hormones Management Institute designed the treatment for you based on allopathic and naturopathic principles with precise scientific lab control of your master hormones. Our lab is equipped to provide the complete analysis at reasonable cost. The experienced medical doctors are promoting the superior analytical methods of diagnostic testing to protect you from further damage.
Medical Testing and Product Information
At MHMI our staff provides information on many topics of interest to those wishing to learn about healthy aging. Simple human hormones screening are offered at great prices for individuals and medical groups in all specialties. Equipment is tailored for your specific situation. We also present information on break-through technology that will help you make informed decisions on taking care of your patients health. Controversial topics such as for prostate cancer or Alzheimers screening are discussed in an intelligent and non-biased manner. We give you the facts, you make the decision.
Individual Consulting
Master Hormones Services and Products have consultants to provide you with information on medical imaging services to confirm the results. Our specific focus is on medical treatment of hormone deficiencies. This information will be helpful to all professionals in the medical world. What is the best testing algorithm for myself, my family or medical practice? We address this question in depth of our resource library and product offerings.
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Buy our services and products online
We are delighted to introduce a new name to the medical lab testing community. Master Hormones Medical Institute is a logical step in our relentless efforts to educate,enlighten and empower people in their approach to healthy aging. Today, we are presenting MHMI as a forefront institution whose goal is to perpetuate the feelings of joy and true beliefs into the golden age until human bodily functions will ease quickly and peacefully. Aging is an evolutionary blessed process and we should accept it with gratitude and complete understanding as " a state of perfect freedom"(John Locke). We always value the opportunity to receive rational feedback,support or advice from our customers,sponsors and patients.
Yours in Health and Grace
Dr. Victor Ananyev
President, MHMI
E-mail:
Doctors@masterhormones.com
Phone: 571-218-2809
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| Garbanzo beans (chickpeas) |
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 There"s now direct evidence about garbanzo beans and appetite! Participants in a recent study reported more satisfaction with their diet when garbanzo beans were included, and they consumed fewer processed food snacks during test weeks in the study when garbanzo beans were consumed. They also consumed less food overall when the diet was supplemented with garbanzo beans.
Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire Daily Value! But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods. In a recent study, two groups of participants received about 28 grams of fiber per day. But the two groups were very different in terms of their food sources for fiber. One group received dietary fiber primarily from garbanzo beans. The other group obtained dietary fiber from entirely different sources. The garbanzo bean group had better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.
In some parts of the world (for example, parts of India), garbanzo beans are eaten daily in large amounts and on a year-round basis. But a recent study has shown that we can obtain health benefits from garbanzo beans even when we eat much smaller amounts over a much shorter period of time. In this study, it took only one week of garbanzo bean consumption to improve participants" control of blood sugar and insulin secretion. Equally important, only one-third cup of the beans per day was needed to provide these blood-sugar related health benefits.
Garbanzos are a food you definitely want to keep on your "digestive support" list - especially if you are focusing on the colon. Between 65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine (colon). Recent studies have shown that garbanzo bean fiber can be metabolized by bacteria in the colon to produce relatively large amounts of short chain fatty acids (SCFAs), including acetic, propionic, and butyric acid. These SCFAs provide fuel to the cells that line your intestinal wall. By supporting the energy needs of our intestinal cells, the SCFAs made from garbanzo fibers can help lower your risk of colon problems, including your risk of colon cancer.
Note: www.whfoods.org
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 * Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. Recent research has shown that spinach leaves that look fully alive and vital have greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive.
* Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. One recent food study has shown that you don"t need to worry about the overall status of antioxidants in baby spinach that has been stored and displayed in this way. In this scientific study, the overall nutrient richness of the baby spinach when exposed to constant light was actually higher than the overall nutrient richness of baby spinach leaves kept in total darkness. The period of time in the study was 9 days, and the spinach was kept at 39˚F/4˚C (a temperature on the lower end of the scale for most home refrigerators). These findings are good news for anyone purchasing baby spinach in "ready-to-eat" containers.
* One new category of health-supportive nutrients found in spinach is called "glycoglycerolipids." Glycoclycerolipids are the main fat-related molecules in the membranes of light-sensitive organs in most plants. They"re indispensable for the process of photosynthesis carried out by plants. However, recent lab research in laboratory animals has shown that glycoglycerolipids from spinach can help protect the lining of the digestive tract from damage-especially damage related to unwanted inflammation. You can expect to see more studies about this exciting new category of molecules in spinach and its potential health benefits.
* In a recent study on the relationship between risk of prostate cancer and vegetable
intake-including the vegetables spinach, broccoli, cauliflower, cabbage, Brussels sprouts, mustard greens, turnip greens, collards, and kale-only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer. ("Aggressive prostate cancer" was defined as stage III or IV prostate cancer with a Gleason score of at least 7. Gleason scores are based on lab studies of prostate tissue and common tumor-related patterns.)
Note: www.whfoods.org
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| Fourteen nutritional powerhouses that shouldn't be neglected but often are |
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 Pumpkin Flesh and Roasted Pumpkin Seeds
The vibrant orange gourd-like squash, from the Greek word pepon (a.k.a. large melon), is an extremely versatile, low-calorie, high-fiber vegetable that can be roasted, baked, steamed or boiled. Studies have found that the chemical compounds in its flesh seem to contribute to the regeneration of compromised pancreatic cells in diabetics and its high content of immune-stimulating alpha and beta-carotene work synergistically to reduce the risk of heart disease while also slowing the aging process and reversing sun-caused skin damage. When in season, pumpkin is a budget-friendly addition to the diet which requires a bit of labor to hack it all up and roast to perfection, but canned versions still provide a nutritional payday that is hard to beat, often for as little as $1.00 per 15 ounce can (when on sale).
Its seeds – which are delicious in their own right -- also pack a nutritional wallop with very high levels of protein, assorted vitamins, potassium, omega-3 & 6 fatty acids, iron, zinc and cholesterol-lowering properties along with magnesium, manganese, phosphorus, and phytosterols, all of which help to add years to your lifespan. Pre-roasted seeds are definitely more costly, but you can often find them in the bulk section of natural foods store for far less than what you might pay at a mainstream supermarket. It"s also pretty simple to prepare a batch of roasted pumpkin seeds yourself and spice them in myriad ways.
Quinoa
The soft, fluffy grain with a funny name, keen-wa (as it’s properly pronounced) has been cultivated in the South American Andes as a staple food for the last 6,000 years. Considered to be a pseudo-cereal, 120 species of Chenopodium and Goosefoot plants produce edible seeds known as quinoa that contain 12% - 18% protein (due to their complete array of essential amino acids). Referred to as an “ancient” or “mother grain,” this particular food blows away conventional dietary staples like oats and rice due to its high levels of dietary fiber, iron, magnesium, manganese and phosphorous.
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 For many years, researchers believed that the ability of cranberries and cranberry juice to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it"s not the acidity of the cranberries, but the unusual nature of their pro-anthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs (involving A-type linkages between their components) acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. In many studies, the UTI-preventing benefits of cranberries are somewhat modest and limited to women who have recurrent UTIs. But this whole area of investigation has opened the door to an understanding of other possible cranberry benefits. For example, stomach ulcers are often related to overgrowth and over-linking of one particular type of stomach bacteria (Helicobacter pylori) to the stomach lining. In much the same way as cranberries may help prevent bacterial attachment to the lining of the urinary tract, they may also help prevent attachment of bacteria to the stomach lining. There is already some preliminary evidence that cranberry may help protect us from stomach ulcer in this way. We expect to see future studies confirming this fascinating type of health benefit.
Many cranberries are water-harvested. Water-harvesting means that the cranberries are grown in bogs and floated in water to allow for easy harvesting. For many years, water-harvesting of cranberries has been looked upon as an industry convenience. It"s simply easier to harvest berries that are floating on the surface. However, recent research has shown that the anthocyanin content of cranberries (the phytonutrients that give the berries their amazing red color) is increased in direct proportion to the amount of natural sunlight striking the berry. If berries floating on top of water get exposed to increased amounts of natural sunlight (in comparison to other growing and harvesting conditions), they are likely to develop greater concentrations of anthocyanins. These greater concentrations of anthocyanins are likely to provide us with stronger health benefits. In other words, water-harvesting may turn out to provide more than just harvest convenience. If it can expose cranberries to greater amounts of natural sunlight, it can increase phyto-nutrient health benefits that involve the unique antioxidant and anti-inflammatory properties of anthocyanins.
Note: www.whfoods.org
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 Apples
The phyto-nutrients in apples can help you regulate your blood sugar. Recent research has shown that apple polyphenols can help prevent spikes in blood sugar through a variety of mechanisms. Flavonoids like quercetin found in apples can inhibit enzymes like alpha-amylase and alpha-glucosidase. Since these enzymes are involved in the breakdown of complex carbohydrates into simple sugars, your blood sugar has fewer simple sugars to deal with when these enzymes are inhibited. In addition, the polyphenols in apple have been shown to lessen absorption of glucose from the digestive tract; to stimulate the beta cells of the pancreas to secrete insulin; and to increase uptake of glucose from the blood via stimulation of insulin receptors. All of these mechanisms triggered by apple polyphenols can make it easier for you to regulate your blood sugar.
Even though apple is not an excellent source of dietary fiber (it ranks as a "good" source in our WHFoods Rating System), the fiber found in apple may combine with other apple nutrients to provide you with the kind of health benefits you would ordinarily only associate with much higher amounts of dietary fiber. These health benefits are particularly important in prevention of heart disease through healthy regulation of blood fat levels. Recent research has shown that intake of apples in their whole food form can significantly lower many of our blood fats. The fat-lowering effects of apple have traditionally been associated with its soluble fiber content, and in particular, with its fat-soluble fiber called pectin. What we now know, however, is that whole apples only contain approximately 2-3 grams of fiber per 3.5 ounces, and that pectin accounts for less than 50% of this total fiber. Nevertheless, this relatively modest amount of pectin found in whole apples has now been shown to interact with other apple phyto-nutrients to give us the kind of blood fat lowering effects that would typically be associated with much higher amounts of soluble fiber intake. In recent comparisons with laboratory animals, the blood fat lowering effects of whole apple were shown to be greatly reduced when whole apples were eliminated from the diet and replaced by pectin alone. In summary, it"s not fiber alone that explains the cardiovascular benefits of apple, but the interaction of fiber with other phyto-nutrients in this wonderful fruit. If you want the full cardiovascular benefits of apples, it"s the whole food form that you"ll want to choose. Only this form can provide you with those unique fiber-plus-phyto-nutrient combinations.
Note: http://www.whfoods.org
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 Late summer is chili harvest time, when the entire state of New Mexico savors the perfume of roasting chilies, and across the country the delightful, painful fruit of plants of the genus Capsi c um are being turned into salsa, hot sauce and grizzly bear repellant.
Festivals abound, often featuring chili pepper-eating contests. “It"s fun,” as one chili pepper expert wrote, “sort like a night out to watch someone being burned at the stake.”
In my kitchen, as I turn my homegrown habaneros into hot sauce while wearing a respirator (I"m not kidding) I have my own small celebration of the evolutionary serendipity that has allowed pain-loving humans to enjoy such tasty pain.
Some experts argue that we like chilies because they are good for us. They can help lower blood pressure, may have some antimicrobial effects, and they increase salivation, which is good if you eat a boring diet based on one bland staple crop like corn or rice. The pain of chilies can even kill other pain, a concept supported by recent research.
Others, notably Dr. Paul Rozin at the University of Pennsylvania, argue that the beneficial effects are too small to explain the great human love of chili-spiced food. “I don"t think they have anything to with why people eat and like it,” he said in an interview. Dr. Rozin, who studies other human emotions and likes and dislikes (“I am the father of disgust in psychology,” he says) thinks that we"re in it for the pain. “This is a theory,” he emphasizes. “I don"t know that this is true.”
Note: James Gorman
NY Times
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 The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round.
Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).
This chart graphically details the %DV that a serving of Grapes provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Grapes can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Grapes, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Note: www.whfoods.org
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 Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.
Note: www.whfoods.org
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| THE HEALTH BENEFITS AND USES FOR COCONUT OIL! |
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 Despite what we have been told, high quality saturated fats are good for us. They are a natural necessary food that is essential for proper immune function, for a healthy circulatory system and are a must for proper brain development.
One of the healthy saturated fats is coconut oil. I began using this oil for cooking, as it is very stable in the presence of heat and can be stored for a year or two without having to worry about rancidity. After I began reading more about the antimicrobial benefits of extra virgin coconut oil I set out to discover all of the different ways I could use it. I started spreading it on my sprouted grain bread, melted it on my vegetables and mashed potatoes and sometimes took it by the tablespoon. However, I haven"t been very regular with the latter. About a year ago I met a physician assistant who came from the Phillipines (where much of the coconut oil comes from). I asked him if he used coconut oil in his diet and he affirmed that he did. Then he shared an interesting fact which supported what I had been reading concerning the health benefits of coconut oil. He told me that his grandparents and others of their generation would drink around a quarter of a cup of this oil a day...as a disease preventative.
Coconut oil is antibacterial, antiviral , antifungal and can discourage parasites. Bruce Fife, in his book The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil) tells us that " In his studies of African natives, Dr. Weston A. Price noted in his book Nutrition and Physical Degeneration, that those who consumed traditional local foods did not suffer from insect-borne diseases such as malaria. Tropical climates are breeding grounds for all types of disease-causing organisms, yet indigenous peoples have lived in these places generation after generation without problem. Only those people from other climates, who eat virtually no coconut or other native plants, have a difficult time.
Note:
All inquiries to sales@gurzuf.com
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 Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as "greens". It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
Both the leaves and the roots of Swiss chard have been the subject of fascinating health studies. The combination of traditional nutrients, phytonutrients (particularly anthocyans), plus fiber in this food seems particularly effective in preventing digestive tract cancers. Several research studies on chard focus specifically on colon cancer, where the incidence of precancerous lesions in animals has been found to be significantly reduced following dietary intake of Swiss chard extracts or fibers. Preliminary animal research also suggests that Swiss chard may confer a protective effect on the kidneys of those with diabetes through reducing serum urea and creatinine levels.
If vegetables got grades for traditional nutrients alone, Swiss chard would be one of
Note: www.whfoods.com
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| There isn't a Biggest Story for Today, yet. |
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E-Gurzuf Holding Co.Masterhormones.com 2006
Master Hormones News