Healthy Habits Global GF2

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Healthy Habits Global Cardio Boost Part 3

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Healthy Habits Global Cardio Boost Part 2

The Ultimate Health Promoting Catalyst from Nature AstraGin is the first and only natural food ingredient that has been shown in cell, animal, and human studies to significantly improve the absorption of many essential life supporting and health promoting nutrients, such as amino acids, glucose, and vitamins into human cells. By allowing a greater amount of these nutrients to pass from the blood stream into the cells. AstraGin is a proprietary all natural plant based formulation derived from highly purified Panax Notoginseng and Astragalus Membrenaceus using a pharmaceutical grade extraction and processing technology. AstraGin increases chemicals in the human body called "Transporter" and "mRNA" These chemicals determine how much or less specific nutrients are absorbed into the intestinal cells and thus are available to support our health and provide essential benefits. These benefits include improvement in overall health, fitness, energy, endurance, sense of wellbeing, blood sugar balance and lean body mass.

Healthy Habits Global Gourmet Hot Cocoa

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Healthy Habits Global Gourmet Chai Tea

Our Gourmet Healthy Chai Tea is the perfect combination of Chai Tea with TAGG (Tongkat Ali Extract, Ginseng Extract and Organic Ganoderma Extract). With a delightful exuberant aroma each cup delivers a refreshing enjoyable experience. Ideal for the weight conscious and for a healthy living. Products are delivered in a Pouch Bag. There are 20 individual servings "Sticks" per Pouch Bag. Please go to www.wwamm.biz and place your order today!

Healthy Habits Global Gourmet Cappuccino

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SOMETHING BIG IS ABOUT TO HAPPEN!

SOMETHING BIG IS ABOUT TO HAPPEN AT HEALTHY HABITS GLOBAL! This is the opportunity of a lifetime. Examples: Apple, Google, & Microsoft are trendsetters because they changed the game. They recognized that there was a shift in society. No more business as usual. Apple gave us the iPod, iPhone, and Mac computers. Microsoft gave us the PC(Personal Computer), Windows Operating Systems, Office Suites, Internet Explorer, and Xbox. Google gave us the Google Search Engine, the Cloud, Chromebook, YouTube, Blogger, Gmail, Google Docs, and much more. They dared to go against the grain and today they are household words. There is a global shift in healthy habits today. People are more health conscious. They want to live longer, healthy lives. They recognize that if they change their lifestyles, eating habits, and exercise habits, this is possible. There is an epidemic of bad health issues that can be remedied with an adjustment in lifestyles. High blood pressure, sugar diabetes, bad cholesterol, and obesity, have infiltrated our society with a vengeance. I would venture to say that we all have someone in our families or we know someone that are effected by these diseases. Healthy Habits Global is committed to providing products that address these and many health issues on a global level. All Beverages are infused with Tongkat Ali, Ginseng, and Ganoderma (TAGG). Black Coffee, Latte Coffee, Cappuccino, Hot Chocolate, Chai Tea, and an Energy Drink. Cardio Boost has L-Arginine in an ALL Natural Solution for the Cardiovascular Health that addresses all your heart needs at once. Our newest flagship product is PURE COMPLETE! HHG Pure Complete Meal Supplement: The worlds best meal supplement, specifically engineered to be genetically compatible with the human body. Supports Healthy Weight Loss! Supports Healthy Digestion! Provides broad spectrum nutritional support! Increases Energy! (I HAVE PERSONALLY LOST 25 POUNDS, 4 INCHES IN THE WAIST; 2 INCHES IN THE NECK; AND FEEL AMAZING!) You can now order our beverages by the case and get free shipping. Also, we have a brand new state of the art website rolling out soon, so stay tuned. We also have a fuel enhancer. The GF2 FUEL ENHANCER(TM) "YOUR COMPLETE FUEL SOLUTION". GF2 Fuel Enhancer(TM) is designed to be an overall and COMPLETE solution for the fuel problems of today. GF2 Fuel Enhancer(TM) can be added to fuel kept in storage tanks or added directly into your vehicles, boats, lawnmowers, snowmobiles, motorcycles, chainsaws, and any Two-stroke engine. PLEASE GO TO MY WEBSITE AND PLACE YOUR ORDER TODAY! www.wwamm.biz.

Change Your Eating Habits, Change Your Life

From omnivore to vegetarian: 'No gray area'. By Emanuella Grinberg, CNN Updated 3:17 PM ET, Thu January 8, 2015

Atlanta Chef Linton Hopkins wanted to eat healthier and lose weight. As a cancer survivor, he tried all kinds of diets, but the calorie-counting and portion-control did not work for his busy lifestyle, he said. By comparison, giving up all animal products was easy to understand: "There's no gray area." Nudged on by his wife, he began experimenting with veganism in June 2014. Diets can be hard, especially if eating is your livelihood. Surprisingly, perhaps, some in the food world have found the path of least resistance through cutting out meat and, in some cases, dairy and fish. As their experience shows, changing up your regimen does not have to be an all or nothing proposition. But, if the best diet is the one you can stick to, making a lifestyle change that you believe in might be easier than cutting out one or two things at a time. Making vegetables 'crave-able' Vegetable cookery was familiar terrain to Hopkins, a James Beard award-winning Southern chef. Despite the region's reputation for BBQ and fried chicken, Southern food leans heavily on vegetables, even if they are often cooked in fatback or butter. The vegetable plate at his fine-dining eatery, Restaurant Eugene, consistently receives praise from vegetarians and was named one of the best in the South by Southern Living. It also can be prepared vegan upon request. To eat vegan at home, the challenge was to create vegetable dishes free of animal fat or flavoring that were as "crave-able as BBQ," Hopkins said. As a chef, he was absolutely willing to take matters into his hands. Instead of butter, he mastered vegetable stocks and glazes for roasting vegetables. He experimented with essential oils of nuts to bring out flavor in sautéed vegetables. Within 11 weeks he lost 20 pounds and felt great. But he's a chef and business owner, and he's not running a vegetarian establishment. He still takes bites of meat in his restaurant kitchen to ensure it's up to his standards, especially in new presentations. "I believe it's my responsibility as chef to taste and ensure flavor is all there," he said. "You can see and hear the flavor in the pan and smell it, but you have to bring all senses to the process." Still, his regimen at home is influencing his restaurants. At Hopkins' latest outpost, H&F Burger in Atlanta's Ponce City Market, he offers a veggie burger on the menu alongside his famous double-stack burger. "I never want anyone to feel limited in their ordering experience," he said. "If you come in as vegan or with a wheat allergy, we don't want to make you feel like you only have one thing to order." Eating 'lean and clean' For food writers, overeating can be an occupational hazard. That's what drove Washington Post food writer Joe Yonan to become a vegetarian: a desire to eat "lean and clean" at home in response to all the "fat and dirty" eating in restaurants. While the past few years have brought more interest in plant-based eating, a countervailing trend has been to celebrate meat by using all parts, nose to tail. At the same time, he noticed his freezer was filling up with farmers market meat that he kept saving for a "special occasion," he said. "That's when I realized something was going on." After spending a year on leave from the Post to learn about homesteading in Maine, he had a completely new view of food that pushed him to be a full-time vegetarian. He said he hesitated at first, wary of the label vegetarians have as picky eaters. He also knew some people would question the appropriateness of the editor of a mainstream newspaper food section not being an omnivore. He considered all the angles and baked them into a 2013 column, "A former omnivore comes out as vegetarian." Most of the response was positive, he said. As for the skeptics, he assured them his 30 years as a meat-eater would inform his editorial judgment. They could also count on balanced coverage from the rest of the Post staff, which includes a BBQ columnist. "I don't find the idea of meat to be personally off-putting, I just don't want to eat it," he said. "If there's a meat-centered story I don't consider it any differently than a story about a community garden or making tofu." If anything, being a vegetarian has made him receptive to a broader range of story ideas in agriculture and food policy. "I think the section is probably more well-rounded than before," said Yonan, the newspaper's food and dining editor. "I think people who call themselves omnivores are not as attuned to vegetarian topics as the other way around. I was a meat-eater for long time, I'm familiar with those ingredients and I think now I'm familiar with a new set of ingredients and new trends in a way that I wasn't before." It's been good for his career, too. He published a cookbook and gets frequent requests for speaking engagements. Most often, the topic of discussion is his shift in perspective, and not being a vegetarian writer. Focusing on the rest of the plate "The Flavor Bible" creators Karen Page and Andrew Dornenburg also turned their journey from omnivores to vegetarians into a cookbook. But it started on a mournful note. From 2000 to 2009, the couple lost all their parents to cancer. After a "hedonistic" three decades chasing food trends, they decided they could no longer ignore the headlines "linking nutrition and wellness," and started paying attention to what they were eating when they weren't "eating professionally," Page said. They started experimenting in 2012 but they didn't do it overnight, she said. Cheese and eggs were the hardest to give up, and they started out with a lot of quiche and vegetarian lasagna. Living in New York with access to a wide array of ethnic cuisine made it easier to evolve away from French and Italian-inspired meals toward plant-based Asian and African fare. They discovered they were addicted to "flavor profiles," like the crispiness of bacon or the smokiness of beef, not the actual meat itself. They've been eating "99% vegetarian" ever since. They eat vegan at home and prefer it in restaurants, but if nothing is available they go for the closest vegetarian option. Their experiment turned into a lifestyle and the inspiration for their latest cookbook, "The Vegetarian Flavor Bible." "The truth is once we stopped eating meat all the other ingredients on the plate take on so much more excitement," Page said. "My dining experience is so enhanced I don't feel like I'm giving up anything." Healthy Habits Global is on a mission to inspire Healthy Habits Globally. Change your eating habits, change your life. Our healthy products include delicious enriched gourmet coffee, tea, hot chocolate,and much more. Please visit my website and place your order today. www.wwamm.biz.

Stress eating helps, when they're these superfoods

Stress eating helps, when they're these superfoods. By Lindsay Funston, Health.com When work deadlines begin piling up and your social calendar is booked, the last thing you want to hear is to steer clear of the vending machine. Who has time for healthy eating? But when it comes to combating stress levels, what you eat may actually help relieve your tension. Indeed, some foods may help stabilize blood sugar or, better yet, your emotional response. Here, 12 foods to reach for when you've just about had enough.

Green leafy vegetables: It's tempting to reach for a cheeseburger when stressed, but go green at lunch instead. "Green leafy vegetables like spinach contain folate, which produces dopamine, a pleasure-inducing brain chemical, helping you keep calm," says Heather Mangieri, RDN, a spokesperson for the Academy of Nutrition and Dietetics. A 2012 study in the Journal of Affective Disorders of 2,800 middle-aged and elderly people and found those who consumed the most folate had a lower risk of depression symptoms than those who took in the least. And, a 2013 study from the University of Otago found that college students tended to feel calmer, happier, and more energetic on days they ate more fruits and veggies. It can be hard to tell which came first—upbeat thoughts or healthy eating—but the researchers found that healthy eating seemed to predict a positive mood the next day. Turkey breast: You've probably heard that the tryptophan in turkey is to blame for that food coma on Thanksgiving. The amino acid, found in protein-containing foods, helps produce serotonin, "the chemical that regulates hunger and feelings of happiness and well-being," Mangieri says. On its own, tryptophan may have a calming effect. In a 2006 study published in the Journal of Psychiatry Neuroscience, men and women who were argumentative (based on personality tests) took either tryptophan supplements or a placebo for 15 days. Those who took tryptophan were perceived as more agreeable by their study partners at the end of the two weeks compared with when they didn't take it. (The study was funded by the Canadian Institutes of Health Research.) Other foods high in tryptophan include nuts, seeds, tofu, fish, lentils, oats, beans, and eggs.

Oatmeal: If you're already a carb lover, it's likely that nothing can come between you and a doughnut when stress hits. First rule of thumb: Don't completely deny the craving. According to MIT research, carbohydrates can help the brain make serotonin, the same substance regulated by antidepressants. But instead of reaching for that sugary bear claw, go for complex carbs. "Stress can cause your blood sugar to rise, Mangieri says, "so a complex carb like oatmeal won't contribute to your already potential spike in blood glucose." Yogurt: As bizarre as it may sound, the bacteria in your gut might be contributing to stress. Research has shown that the brain signals to the gut, which is why stress can inflame gastrointestinal symptoms; communication may flow the other way too, from gut to brain. A 2013 UCLA study among 36 healthy women revealed that consuming probiotics in yogurt reduced brain activity in areas that handle emotion, including stress compared to people who consumed yogurt without probiotics or no yogurt at all. This study was small so more research is needed to confirm the results—but considering yogurt is full of calcium and protein in addition to probiotics, you really can't go wrong by adding more of it to your diet.

Salmon: When you're stressed, it can ratchet up anxiety hormones, such as adrenaline and cortisol. "The omega-3 fatty acids in salmon haveanti-inflammatory properties that may help counteract the negative effects of stress hormones," says Lisa Cimperman, RD, of the University Hospitals Case Medical Center and a spokesperson for the Academy of Nutrition and Dietetics. In a study funded by the National Institutes of Health, Oregon State University medical students who took omega-3 supplements had a 20% reduction in anxiety compared to the group given placebo pills. One 3-ounce serving of cooked wild salmon can have more than 2,000 milligrams of omega-3s, double the daily intake recommended by the American Heart Association for people with heart disease.

Blueberries: "When you're stressed, there's a battle being fought inside you," Mangieri says. "The antioxidants and phytonutrients found in berries fight in your defense, helping improve your body's response to stress and fight stress-related free radicals." Research has also shown that blueberry eaters experience a boost in natural killer cells, "a type of white blood cell that plays a vital role in immunity, critical for countering stress," says Cynthia Sass, MPH, RD, Health's contributing nutrition editor. Pistachios: When you have an ongoing loop of negative thoughts playing in your mind, doing something repetitive with your hands may help silence your inner monologue. Think knitting or kneading bread—or even shelling nuts like pistachios or peanuts. The rhythmic moves will help you relax. Plus, the added step of cracking open a shell slows down your eating, making pistachios a diet-friendly snack. What's more, pistachios have heart-health benefits. "Eating pistachios may reduce acute stress by lowering blood pressure and heart rate," Mangieri says. "The nuts contain key phytonutrients that may provide antioxidant support for cardiovascular health."

Dark chocolate: Calling all chocoholics: a regular healthy indulgence (just a bite, not a whole bar!) of dark chocolate might have the power to regulate your stress levels. "Research has shown that it can reduce your stress hormones, including cortisol," Sass says. "Also, the antioxidants in cocoa trigger the walls of your blood vessels to relax, lowering blood pressure and improving circulation. And finally, dark chocolate contains unique natural substances that create a sense of euphoria similar to the feeling of being in love!" Go for varieties that contain at least 70% cocoa. Milk: Fortified milk is an excellent source of vitamin D, a nutrient that might boost happiness. A 50-year-long study by London's UCL Institute of Child Health found an association between reduced levels of vitamin D and an increased risk of panic and depression among 5,966 men and women. People who had sufficient vitamin D levels had a reduced risk of panic disorders compared to subjects with the lowest levels of vitamin D. Other foods high in vitamin D include salmon, egg yolks, and fortified cereal. Seeds: Flaxseed, pumpkin seeds, and sunflower seeds are all great sources of magnesium (as are leafy greens, yogurt, nuts, and fish). Loading up on the mineral may help regulate emotions. "Magnesium has been shown to help alleviate depression, fatigue, and irritability," Sass says. "Bonus: When you're feeling especially irritable during that time of the month, the mineral also helps to fight PMS symptoms, including cramps and water retention." Avocado: You can't just reach for slice after slice of avocado toast during crunch time if you don't want to gain weight, but this superfruit might help shut down stress-eating by filling your belly and making you feel more satisfied. In a 2014 study by Loma Linda University (which, full disclosure, was sponsored by the Hass Avocado Board), researchers had participants add half an avocado to their lunches, which reduced their desire to eat more by 40% for the three hours following the midday meal. That full feeling will make you less inclined to reach for unhealthy snacks when stress kicks in.

Cashews: One ounce of the buttery nut packs 11% of the daily recommended value of zinc, an essential mineral that may help reduce anxiety. When researchers gave zinc supplements to people who were diagnosed with both anxiety symptoms (irritability, lack of ability to concentrate) and deficient zinc levels over a course of eight weeks, the patients saw a 31% decrease in anxiety, according to Nutrition and Metabolic Insights. This is likely because zinc affects the levels of a nerve chemical that influences mood. If you're already getting enough zinc, then it may not help your mood to chow down on cashews (or other zinc-rich foods like oysters, beef, chicken, and yogurt). But, cashews are also rich in omega-3s and protein, so they're a smart snack no matter what. Take charge of your health. I have found a great healthy weight loss shake called Pure Complete. I lost 10 pounds, 4 inches,1 neck size; and taste great! Go to wwamm.biz and order today!

Why you stress-eat and how to stop it

Why you stress-eat and how to stop it. By Jessica Migala for Life by DailyBurn. (CNN)Sometimes it happens after you get an angry email from your boss. Or, maybe because you recently connected with a new love interest...and now he or she's gone MIA. Whatever the dilemma, cue your hand in the bag of Cheetos or a visit to the kitchen for, well...whatever's there. You know what it is: stress eating. "It's perfectly human to want to avoid pain and seek relief," says Minh-Hai Alex, a registered dietitian and founder of Mindful Nutrition in Seattle. "Stress eating usually happens when we want to disconnect from the moment. It's like changing the channel in our brain to try to change how we feel," she explains. Here's why food is such a salve for stress — and how to stop the cycle. This is why you turn to food when you're stressed: It's no surprise if you suddenly feel famished when deadlines or crises strike. "Stress activates your adrenal glands to release cortisol, increasing your appetite," says Melissa McCreery, PhD, ACC, psychologist and the emotional eating expert behind the site Too Much On Her Plate. Stress also impedes hunger hormones, like ghrelin, that regulate your appetite, research shows. If the anxiety is cutting into your sleep, a lack of zzz's ramps up your appetite even more. Unfortunately, that anxiety-induced hunger can have long-term consequences for your waistline. In fact, one new study found that women who reported they were stressed burned fewer calories and fat, and had a higher insulin response after eating a higher fat meal. Published in the journal Biological Psychiatry, the researchers concluded that these stress-induced changes led women to burn about 100 fewer calories per day — a difference that could cause you to pack on 11 pounds in a year. When you're under stress, you often feel out of control and overwhelmed — and that can leak into your eating habits, McCreery says. So it's no surprise that you go after junk food like a hungry lion, rather than keeping up your normally healthy habits. "You're worried about the past or the future — not what you're eating in the present," she adds. Stress depletes the cognitive resources you need to remain focused and resilient, and to practice creative problem solving, says McCreery. That's why getting elbow-deep in a pint of mint chip always feels easier than actually coming up with a plan for how to tackle that super tough work project. When junk food is calling your name: While it's too bad you don't crave celery sticks and carrots during crazed moments, that would go against biology. Fries, snack mixes, cookies and ice cream are go-tos because these high-carb, high-fat eats increase the brain's feel-good dopamine response, Alex explains. Then, next time you get into a bind, you'll hear the siren song of chocolate chips because your noggin has come to expect the rewarding hit of dopamine — and knows where to find it. (Ahem, cookies.) Not only that, but it's easy for stress snacking to become an ingrained habit. A 2015 study in The Journal of Clinical Endocrinology & Metabolism discovered that one reason we eat high sugar foods is because sugar dampens stress-induced cortisol responses. Translation: You feel better on a sugar high. Over time, your brain may start to rely on these foods to simmer down. Problem is, anyone who's done it (and who hasn't?) knows what it feels like after you eat for emotional reasons — the guilt and frustration hit you like a hangover. Research from Penn State backs up what we've all suspected — that eating bad-for-you foods can make a grumpy mood even worse. How to stop stress eating: Ready to break free from stress eating and bring back happiness to your eats? Try some of these simple tricks next time anxiety strikes. 1. Focus on the real issue. We all know food is just a crutch when we're stressed. "Stress eating is not the primary problem, but a symptom of unmet needs," says Alex. Ask yourself 'How do I feel?' or 'What do I need?' to figure out what's really getting under your skin. 2. Think long-term. Take a minute to focus on the future (whether that means recalling your weight loss goals, or how awesome you want to look on vacation next month) before you give in to stress eating. It can help get you out of the moment so you make healthier food choices instead of succumbing to the lure of a tasty treat, suggests a 2014 study. 3. Get mindful. In a study in the Journal of Obesity, women who underwent mindfulness training — learning stress reduction techniques, how to recognize hunger, and pay attention to taste — were less apt to stress eat and lost more belly fat compared to a control group. Next time you're feeling taxed, try this exercise. You'll learn to identify your feelings, accept the unpleasant ones and focus on your breathing so you can fight the automatic urge to reach for a snack. 4. Be kind to yourself. "Self-compassion can decrease stress eating," says Alex. "When you're a kind, understanding friend to yourself, it's easier to resist the urge to try to disconnect through stress eating," she adds. If you do stress eat, promise that you won't beat yourself up and understand that it happens to everyone sometimes. That can help stop you from eating out of failure and help you make better choices later. 5. If all else fails... Go ahead and indulge. "Food is a lovely, comforting thing," says McCreery. So if you're going to do it anyway, she recommends really enjoying it. "Sit down, let yourself relax, and taste the ice cream." Of course, do so in moderation. Plan on savoring a small brownie rather than the whole batch. Take charge of your health. I have found a great healthy weight loss shake called Pure Complete. I lost 10 pounds, 4 inches, and 1 neck size in 15 days. No cravings; No dry mouth; No jitters; and taste great! Go to wwamm.biz and order today!

Hidden reasons for your overeating

Hidden reasons for your overeating. By Cynthia Sass, MPH, RD, Health.com Overeating is tricky. First, you may not even realize you're doing it. Second, you may not know why you're eating too much, because some triggers are downright counterintuitive. Here are four sneaky reasons you may be taking in too many surplus calories, and what you can do to stop it. Fitness food marketing: I think we all know that simply eating a food won't make us more fit, but a recent study published in the Journal of Marketing Research found that when foods are fitness-branded, some of us may unknowingly eat more and exercise less. In the Penn State study "restrained" eaters (people constantly concerned about their weight) were given identical snacks, one labeled "Trail Mix" and the other labeled "Fitness," which had a picture of running shoes on the packaging. The study volunteers were asked to pretend they were snacking at home, and were given eight minutes to taste and rate the product. In a second phase of the study, subjects had the opportunity to work out as vigorously as they wanted to on a stationary bike. Scientists found that unless the food was specifically forbidden by their diet, people who were trying to watch their weight ate more of the fitness snack than the trail mix. And these eaters also didn't work out as vigorously as those who ate the trail mix, apparently seeing the food as a substitute for exercise. Solution: In my experience, the best way to deflect the effects of food marketing is to raise your awareness. One analogy I often use with clients is getting out of debt. In that situation, you create a budget, and set a goal of carefully thinking through your purchases, rather than buying things impulsively, or based on emotion. Food can be approached the same way. Before reaching for something, check in with your body to determine if you're hungry. If you aren't, think about why you want to eat--are you bored, tired, frustrated, or rebelling against a too strict diet? Once you're aware of the trigger you can address it head on. And if you are hungry, consciously think through what will allow you to hit what I call the "just right" trifecta--full (but not too full), satisfied, and energized. If a food's packaging or marketing doesn't align with your instincts about what your body needs to feel just right, getting derailed by marketing will be easy to avoid. Frequent snacking: OK, this one may seem like a no-brainer, but many of my clients snack when they're not hungry, sometimes because they've heard that eating small frequent meals is best for weight loss, and by the end of the day they've just simply eaten too much. A new study published in the journal Eating Behaviors found that indeed, snacking in the absence of hunger can cause just as much weight gain as consuming high calorie foods or oversized portions. In the study, researchers offered volunteers a chocolate snack after they'd just eaten as much as they wanted of a similar snack food. Three quarters of the group accepted the second snack even though they should not have felt hungry. Scientists found that those who ate the most tended to be more impulsive, and were more responsive to food rewards. They also had higher BMIs, which suggests that repeated snacking in the absence of hunger is a weight gain culprit. Solution: I see this pattern often in my practice. When clients submit food journals I ask them to track their level of hunger or fullness both before and after meals and snacks, as well as their thoughts, feelings, mood, and insights. By beginning to pay attention to this, many find that they often eat when not hungry, perhaps because food was offered to them, or because they thought the snack was healthy (e.g. nuts are good for me!). Other common reasons include eating out of habit, because others are eating, or due to an emotional cue, like anxiety. If you find yourself falling into this trap, experiment with what it feels like to allow actual hunger to guide you. You'll quickly learn how to adjust your portions and meal timing so you are physically hungry every time you eat, a pattern that can result in enjoying your food more, while simultaneously slimming you down. It's time to take charge of your health. I have found a great healthy weight loss shake called Pure Complete. No dry mouth; No jitters; No cravings; and Taste great! I lost 10 pounds, 4 inches, and 1 neck size in 15 days! Go to wwamm.biz and order now!

Take Charge of your Health

Cancer doctor patients say 45 years in prison not enough.
By Robert Allen, Detroit Free Press 7:02 p.m. EDT July 10, 2015.
Dr. Farid Fata, 50, tells court before sentencing that he is ashamed and sorry for what he did to his patients.

He pumped poisonous chemotherapy drugs into patients for years, telling them they had cancer. They didn't.

He over-treated terminal cancer patients rather than letting them die peacefully. When he could profit from it, he also under-treated actual cancer patients.

And on Friday, nearly two years after his arrest, Dr. Farid Fata was sentenced to 45 years in federal prison for violating more than 550 patients' trust and raking in more than $17 million from fraudulent billings.

For many people tortured by Oakland County oncologist's treatments, it was a weak punishment.

"He killed my husband," said Patricia Loewen of Prudenville, whose husband, Kenneth Paul Loewen, died in September at age 62. She said the former cancer doctor, now age 50, deserves to never be freed.

Loewen was one of hundreds of victims over-treated, misdiagnosed or under-treated so Fata could fraudulently rake in more than $17 million. Federal prosecutors call it the most egregious case of fraud case they've ever seen.

"This is a huge, horrific series of criminal acts that were committed by the defendant," U.S. District Judge Paul Borman said before sentencing Fata, saying the once-prominent oncologist "practiced greed and shut down whatever compassion he had."

Borman, who sentenced Fata to 45 years total on multiple counts of health care fraud, money laundering and conspiracy to pay and receive kickbacks, said the crimes called for "a very significant sentence for very, very terrible conduct."

U.S. Attorney Barbara McQuade's prosecutors asked for 175 years, the maximum. She said afterward that the result was "close to a life sentence," and that she didn't expect the case to be so egregious when they'd started on it.

"Chemotherapy, as you know, is poison," McQuade said. "Dr. Fata gave poison to people who didn't even have cancer ... to make money."

Loewen said 45 years is a poor deterrent to other bad doctors. Parole isn't possible in the federal case, but Fata could be released while he's still alive because of good behavior while in prison.

A McQuade spokeswoman said she didn't know how much credit Fata could get for behaving himself, and a spokesman with the Federal Department of Prisons didn't immediately return a call for comment.

Not all victims were upset with Borman's sentence.

Sydney Zaremba's 87-year-old mother died less than four months after Fata started chemotherapy for a stage 1 (early stage) tumor in her neck. She said it was confirmed her mother was over-treated with support drugs, and that she didn't deserve to die the way she did.

"Of course, everybody would want to see life," Zaremba said of Fata's sentence. "No matter what happens, nobody wins in this situation. There will never be justice."

She said she believes Borman gave Fata 45 years knowing that if the sentence is appealed, "whoever takes that on will look at it and say, 'That's pretty reasonable.'"

Loewen's husband had esophageal cancer, and she said Fata started chemotherapy before he had a chance to heal from surgery. And her husband was put on Neulasta, a drug so strong it knocked him "to the ground and on the couch for days," she said.

"It only made my husband sicker," she said. "And to find out the Neulasta shots were unnecessary, I'm just devastated."

Loewen said her husband was scheduled for eight radiation treatments one day after Fata was arrested; when they went to different doctors, they learned he didn't even need radiation.

Fata, who openly wept in court Friday as he apologized for his actions, admitted to fraudulently billing Medicare, insurance companies and at least 550 patients through misdiagnoses, overtreatment and undertreatment. In some cases, he gave nearly four times the recommended dosage amount of aggressive cancer drugs; in at least one, a patient was given toxic chemotherapy for five years when the standard treatment was six months, according to former patients and experts who testified in court this week.

"I misused my talents ... because of power and greed. My quest for power is self-destructive," Fata told the court before sentencing. He said he is "horribly ashamed of my conduct" and prays for repentance.

Zaremba said she believes Fata was sincere.

"I actually cried," she said, adding that the educated, Christian man with such training to help people must feel intense remorse. "I had felt pity the first time I saw him come in in shackles."

Defense attorney Christopher Andreoff asked Borman to sentence Fata to no more than 25 years in prison, saying even that could be a life sentence because of Fata's health.

"Our recommendation will give him nothing more than a chance for release before he dies," Andreoff said.

U.S. Assistant Prosecutor Catherine Dick told the court her office has "never seen anything like this before. ... And that is because of the harm."

"Fata was greedy, and he wanted that money," Dick said. "What this defendant did is unquantifiable. There is no way to quantify the suffering."

Dr. Farid Fata pleaded guilty in September to 13 counts.
Dr. Farid Fata pleaded guilty in September to 13 counts of health care fraud, two counts of money laundering and one count of conspiring to pay and receive kickbacks.
Dick said patients died in horrible pain from Fata's treatments.

Borman had set the sentencing guidelines to 30 years to life on Thursday based on the charges and circumstances.

"My role ... is to impose a sentence sufficient but not greater than necessary," Borman said Friday morning.

The federal court this week heard accounts of about 22 victims, who shared unthinkable experiences of a healthy adult undergoing chemotherapy and losing nearly all his teeth, of a patient diagnosed with lung cancer when he had kidney cancer, and more. Some statements were read by family members of patients who died.

Some patients with no documented iron deficiencies were given overwhelming amounts of iron, while others were given lower-than-needed doses of chemotherapy drugs, experts testified.

McQuade called his case the "the most egregious" health care fraud case her office has seen. On Friday after sentencing, she applauded the whistleblower office manager who tipped off investigators. She also thanked the victims for their help in prosecuting and applauded the cooperation among the FBI, IRS and U.S. Department of Health and Human Services in bringing Fata to justice.

Fata, arrested in August 2013, pleaded guilty last September to 13 counts of health care fraud, two counts of money laundering and one count of conspiring to pay and receive kickbacks. The case involves $34.7 million in billings to patients and insurance companies, and $17.6 million paid for work Fata admitted was unnecessary. He remains incarcerated, and his medical license has been revoked.

The former doctor has agreed to forfeit $17.6 million and a number of assets in the case. The sentencing hearing began Monday and has also included testimony from experts on behalf of prosecutors, as well as statements from victims who support Fata.

Gregory Cadd of White Lake said Fata should've gotten double the sentence, and he doesn't care about getting any money.

"I don't want anything back from him," he said. "If anyone shoves a check in my hand, I'm going to find the nearest charity that I can to give it to in the name of my father."

Cadd said his father's good insurance policy and lung cancer is what led to the over-treatment by Fata, who "just kept it up, kept it up until finally my father passed away because of that monster," Cadd said, becoming tearful. "That's all he ever was is a monster out to live off people's pain and suffering, and wanted to live the good life."

Fata, a married father of three and a naturalized U.S. citizen whose native country is Lebanon, was charged with running the scheme that involved billing the government for medically unnecessary cancer and blood treatments. His family has moved out of the country, and his attorney said he is lonely.

The government said Fata ran the scheme from 2009 to 2014 through his medical businesses, including Michigan Hematology Oncology Centers, with offices in Clarkston, Bloomfield Hills, Lapeer, Sterling Heights, Troy and Oak Park.

The once highly-respected doctor clutched an handkerchief while addressing the court Friday, his voice becoming high-pitched with emotions at times.

"I have violated the medical oath, and I have caused anguish, hardship and pain to my patients and their families," he said. "They came to me seeking compassion and care. I failed them."

He didn't visibly react when the sentence was read or when he was handcuffed and escorted from the courtroom.
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Finally A Diet Shake That Really Works!

Finally a Diet Shake that really works!Healthy Habits Global Pure Complete is by far the best diet shake for losing weight the healthy way. Let's face it, losing weight is not the problem. Losing weight the healthy way is the problem. There are thousands of diet products on the market that you can use to lose weight and I have tried a lot of them over the years. Slim Fast, Atkins, the Grapefruit Diet, Cabbage Soup Diet, Jenny Craig, Master Cleanse, Mediterranean Diet, Nutrisystem, South Beach Diet, Weight Watchers Diet, Cleanse Tea, Green Coffee Bean, and many, many more. Generally what happens is I lose anywhere from 10 to 50 pounds, but after the diet I gain it all back and in most instances I gain more than I lose. Dr. John Payne, a leading research scientist in genetics, after selling a super successful company and retired, discovered that his wife, sister, mother and himself, all had diabetes. Now I know you are probably thinking that's no big deal. Recent studies show that over 671 million people in the US alone are obese and 2.1 billion people in the world are obese and are at risk of diabetes. However, his story is very unique because experts say diabetes is caused by bad eating habits and lack of proper exercise. Dr. Payne grew up on a farm so they ate healthy organic foods and by working the farm, got plenty of exercise. So he decided to do his own research and after years of study and spending $60 million dollars, has made a historical, monumental, phenomenal discovery. The problem is genetics. Over thousands of years mankind has adopted the wrong diet and as a result we crave for all the wrong things. Dr. Payne has developed a Plant Based Formula to give the body what it needs to prevent diabetes. It is genetically compatible nutraceutical plant based and comes from that source of food that mankind adopted to. It is a meal supplement. There are four reasons we gain weight: 1. Inadequate Nutrition At A Cellular Level; 2. Stress; 3. Chronic Dieting; 4. Toxicity Fat Triggers. Pure Complete promotes the balance in intestinal bacteria and helps the body regenerate it's metabolic order. Gaining weight is linked to your genetic makeup and your dietary makeup. We eat far too much sugar, which is actually a poison, and is in nearly everything we eat. (please research lycation-excess sugar). Any time you consume sugar, your immune system is ineffective for 6 hours. Pure Complete is loaded with over fourteen different healthy ingredients that change your genetics and allow your body to operate the way it was originally created to. One of the ingredients in Pure Complete is a Fat Blocker, which actually blocks fat and absorbs calories. I have just completed a 15 Day Challenge using Pure Complete as a meal supplement, along with a low carb diet. I am very proud to say I lost 10 pounds, 4 inches in the waist and chest, 1 neck size, and I feel fabulous! I have also lost all cravings for bad food, i.e., sugar, junk food, fatty foods, and no longer eat after 6pm. This is very crucial because of leptin, which is an appetite-controlling harmone for cravings and weight gain. Anything you eat after 6pm, triggers your body to store for fat. If you are like me, after dinner, I usually munch on sugary or salty snacks, which can add up to 2,000 calories easily. By drinking Pure Complete after my last meal at 6pm, I no longer crave for anything else. I strongly recommend that you try this amazing product. You will be glad you did. Please go to my site and order today! wwamm.biz.

FDA's Trans Fat Ban--Separating Fact from Hype

FDA's Trans Fat Ban--Separating Fact from Hype by Fred Fletcher. Some people think that mainstream media is strategically and methodically controlled by the corporate giants and the government, in spite of our having so-called "free speech" and a supposedly-independent press. Other people laugh at such views, prefering to relegate them to the attic-worthy, cobweb-ridden realms of conspiracy theory nonsense. The latest development at the FDA, though, concerning trans fatty acids (or "trans fat") is one of the things that fuels such conspiracy theories. The FDA's job, supposedly, is to make sure that the foods and drugs offered to Americans (and the other millions of people around the world that use our products) are relatively safe and reasonably effective. If that is so, though, why did it take so long for the FDA to finally declare industrially produced (as opposed to the naturally-occurring type) trans fatty acids (IP-TFAs) unsafe? Who cares, some people are saying, why it took the FDA too long to do the right thing--the important thing is that they are doing the right thing. Well, are they? First of all, the FDA has known about (or been provided with extensive evidence regarding) the potential harmfulness of trans fat for more than 20 years. Not only has the FDA taken too long to do what's right but they have the gall to give the food industry another 3 years to drag their feet. "Is that what you call "doing the right thing?" The time factor, though, is not the only problem at hand. There are many vague, sketchy or underhanded things taking place under the table or behind closed doors--things that will fool some people into focusing on this new (though there is nothing "new" about the problem addressed) impetus to finally greatly reduce trans fat (for, indeed, there is no intention to ban it altogether, though that is what some mainstream media articles seem to be suggesting!). The fact is that many companies, supposedly, have already implemented plans to get rid of or greatly reduce trans fat from their products. The companies that have not haven't done so, not because there are no viable alternatives, but because industrially produced trans fatty acids are cheap to produce, make foods taste better and help greatly prolong product shelf life. In other words, in spite of having been given ample notice, as well as plenty of good reasons (not the least of which is saving thousands of lives) to implement the changes, the food industry simply has not wanted to do the right thing. Profits, after all, have always trumped public health and the trans fat situation is an excellent piece of evidence that this has always been so and continues to thrive even today. So, What Kind of "Hype" Are We Seeing? What is the mainstream media reporting? Except for one or two articles with a little bit of skepticism or cynicism thrown in for show, the mainstream media is doing its best to (once again) make the FDA look heroic, public health-oriented, and ahead of the time. The experts have spoken and, after presenting unassailable evidence, have convinced the FDA that action needs to be taken. The FDA, in other words, listens and takes appropriate action--when enough evidence is presented. The question has to be asked: are these national publications (the New York Times, the Atlantic, MSNBC, CNN, Fox, etc.) spokespersons for the FDA and the food industry or are they really independent, truth-seeking journalistic tools? Some of the points that will follow tend to suggest the former. Many people are being given the impression that industrially produced trans fats are going to be taken out of the food chain but a number of facts (either not mentioned or not given the emphasis deserved) suggest otherwise. The false impressions, though, one can easily argue, are not springing up accidentally but, rather, by design. In fact, the latest declaration by the FDA may be just another ploy to buy the food industry more time; also, there is probably an agenda to help the industry find ways around the new proposed restrictions. Is this impetus to, supposedly, ban trans fats just hype, or is the FDA (for a change) really interested in getting rid of something so harmful (yet so profitable) in order to protect the public? Here are some facts that should, if you have a conscience and a keen eye, make you skeptical or, at the very least, concerned. Before descending into these nefarious circumstances, however, perhaps an explanation of terms is in order? Fat comes in mainly four forms: saturated, monounsaturated, polyunsaturated, and trans (fat) unsaturated. At the molecular level fat is composed mostly of chains of carbon, hydrogen and oxygen atoms. The more hydrogen atoms are added to the formula (a process termed "hydrogenation"), the more "saturated" the fat is--i.e., it is more liquid-like at room temperature. As a general rule, saturated fat raises low density lipoprotein (LDL) cholesterol (the "bad" form of cholesterol) and lowers high density lipoprotein (HDL) cholesterol (the "good" one). Strangely, however, trans fat is an even worse malefactor than saturated fat, pathologically speaking, in spite of being unsaturated. The good fats contain fewer hydrogen atoms. Where the missing hydrogen atoms would be are double bonds between the carbon atoms. Both mono and polyunsaturated fat contain these double-bonded carbon atom configurations. Strangely, trans fat also contains these double bonds but, as it turns out, the hydrogen atoms, rather than being on the same side, are on opposite sides. In other words, the main difference between the good fat (mono and polyunsaturated) and trans fat is one of configuration or "molecular shape"--in spite of being composed of the same elements. Having the same elements, therefore, does not impede the possibility of something being harmful just by virtue of configurational aberrations--something defenders of sucralose (Splenda) need to keep in mind--but this is something we can discuss in another article. The main thing to remember is that unsaturated fats can be useful when we want fat/oils in solid form--as in shortening and margarine sticks. Trans fat, because of this chemical quality, has been especially useful in baking, where you want things to maintain solidity. It's also a question of taste, texture, and even long-lasting shelf capacity (in other words, trans fat plays the role of a preservative-like substance in this regard). Lastly, what we are talking about here is mainly partially hydrogenated oils (PHOs). Fully hydrogenated oils (FHOs) don't produce trans fats in high amounts and may not be as handy as PHOs for food processing, preparation and storage purposes (one of the reasons PHOs are preferred). Troubling Facts and Peculiar Circumstances. 1. First of all, the FDA is not really going after trans fat but only after the artificially-produced trans fatty acids found in or produced by most partly hydrogenated oils. Actually, saying one is banning trans fat is like saying one is banning cholesterol. Such a goal would simply not be feasible in either case. Trans fat can occur naturally--most notably in meats and some dairy products; it can also be produced in the high-heat processing of oils and, in small amounts, even in fully hydrogenated oils. 2. Will the new impetus against trans fat force the FDA to re-define what "0% trans fat" actually means? According to current policy, a product that contains less than .5 grams of trans fat can claim to contain "0%." This is misleading, especially since the claim can be made "per serving"--in other words, a person may consume slightly less than 2.5 grams of trans fat (after eating 5 servings) in a product that the FDA says is "trans fat free." 3. The new ban will allow companies to petition for exemptions from the ban. If the FDA could guarantee that the process would be transparent and totally public, this might not be such a big issue but it's pretty safe to say that many exemptions will be granted and, as usual, it's consumers who will pay the price for these back-door deals and "special" (maybe involving "bribes?") dispensations. 4. Will the industry use this ban as an excuse to replace partially hydrogenated oils with heavily saturated fats and oils? This will only lead to the same LDH and HDL problems supposedly being averted. 5. Both the city of New York and the state of California banned industrially produced trans fatty acids (IP-TFA) before the FDA. How can cities and states be ahead of the FDA? Actually, other places in the US had such bans and some have been in the process of enacting such bans. 6. Not enough emphasis is being given to the fact that cardiovasculal disease is not the only problem unnecessarily exacerbated by trans fat. Other medical problems scientifically attributed to trans fat include some forms of cancer, diabetes, insulin resistance, metabolic syndrome, fertility issues, pregnancy complications, impaired growth, nasty effects on breastfeeding infants and on fetuses, cognitive dysfunction, mental illness, stroke, etc. 7. The GRAS ("generally regarded as safe") system used by the FDA is mostly voluntary, somewhat vague, misleading, and easily abused. In fact, it may give the public a false sense of security. There is also the fact that many of the so-called experts called upon by the FDA to declare subtances like PHO "GRAS" work for organizations and businesses with vested financial interests in these products. Could this partly explain why/how the FDA allowed PHO GRAS status for so long, in spite of it being so egregiously "not-safe?" 8. Trans fat raising LDL and loweing HDL are not the only bad complications of PHO. Other processes may be at work, as studies indicate, both to motivate CVD and to trigger other health aberrations. The mainstream media, however, seems obsessed with this one potential medical problem, as if the others were of lesser importance. 9. This problem well illustrates the fact that food additives are, at best, only marginally supervised and monitored by the FDA. In fact, many food additives in our foods were never either properly tested for safety issues or even reported at all to the FDA. The Natural Resources Defense Council (NRDC), as a matter of fact, reported that 275 chemicals discovered in some foods had never been reported to the FDA. 10. Testing of food additives (like PHO) is often left to the food industry. In fact, the FDA uses such ridiculous terms as "independent GRAS determination" and "GRAS self-determination." In other words, we are asked to rely on the same people who have insisted on using artificially-produced trans fat for so long in spite of its blatant harmfulness? 11. We have known about the dangers of trans fat as early as 1950. The conclusion came from revealing clinical studies involving dead corpses, as well as animal studies. In fact, the Institute of Medicine in 2002 declared that there is no safe level of trans fat. Knowing all this, why is the food industry getting another 3 years to get away with, to put it bluntly, nutritional murder? 12. The government is leaving out of the official "ban" oils with trans fat contents of 2% or lower, such as may be found in meats, dairy products, non-hydrogenated refined oils, fully hydrogenated oils, PHOs used in the production of food (not directly and deliberately introduced into foods--in other words, not a deliberate food additive), oils subjected to new hydrogenation technology (depending on circumstances), etc. It should be noted that all these sources combined can lead to substantial amounts of trans fat--yet another reason why it's irresponsible to report that the FDA is getting rid of trans fat (even the artificially produced kind) from the American diet! 13. Interestingly, the FDA had already labelled as non-GRAS partially hydrogenated soybean oil and partially hydrogenated cottonseed oil (the most commonly used PHOs by the food industry); they have been in use, however, because the food industry took it upon itself (albeit with impunity) to declare these "GRAS" on their own, though the fact that they did this before 1958 makes it okay since it involved "prior use." This is yet another way the FDA lets legal mumbo-jumbo blur what laws are supposed to guard against. Who is to say more legal mumbo-jumbo will not be used, yet again, by a food industry that is mostly apathetic and negligent? Is the FDA any better? 14. The use of some of these "hydrogenated" oils will remain in questionable status in spite of the ban. Partially hydrogenated low erucic acid rapeseed oil (LEAR oil) and menhaden oil, for example, may continue to be considered GRAS by the FDA, perhaps because (according to the FDA) these are not now widely used in foods. This is yet another nebulous aspect of the partially hydrogenated oil ban. 15. This trans fat ban does not apply to animal feed. Considering that studies showed that trans fat is especially unhealthy to animals, why is this so? Why aren't animal rights groups being clearly informed of this discrepancy? 16. This order does not apply to PHOs when used as a raw material in order to synthesize any other food ingredients. This may be an indirect way that the new rule may be bypassed or foiled. The FDA recognizes this when they readily admit: "The use of PHOs as raw materials to make other food ingredients may result in the incorporation of industrially-produced trans fat into these ingredients." 17. The order does not include the employment of conjugated linoleic acid (CLA) in foods. The FDA does not consider CLA a PHO. This may not be a problem except in regards to questions that may arise as to other fatty acids that may marginally be classified as PHOs, as well as to how these peripheral fatty acids may relate to trans fat issues (when used as food additives). 18. A more troubling exclusion is partially hydrogenated methyl ester of resin. Though the PHO aspect may be put aside, the hydrogenation issue may bring up a few juicy questions, such as what may be expected (trans fat- wise) when these are used as food additives, if at all. 19. Another FDA view that raises eyebrows is the allowance made that a substance declared GRAS might be used in some foods in spite of not necessarily being deemed a "food additive"--in that case, such a substance "may lawfully be utilized for that use without FDA review or approval." Is it that difficult to see how such open-ended designations can easily be abused? 20. The FDA proudly compares its new ban to it having banned "sulfiting agents on fruits and vegetables intended to be served or sold raw to consumers." If the ban on PHOs is conducted the same way, though, we are in trouble. The sulfur-derived agents (sulfur dioxide, sodium sulfate, etc.) banned on raw fruits and veggies, though, continue to be allowed at other times and in processed foods--in other words, such bans are sometimes insufficiently enforced or implemented. Will the same be said of the new ban on PHO trans fat 10 years from now? 21. Retailers and distributors may not be subject to the ban in the same way manufacturers will be, in spite of the FDA hinting on its website that the whole food industry will be held accountable. This is a threat, however, that does not go in line with past enforcement of such rules or with the limited (in terms of resources) law enforcement capacity of the FDA. The matter of imported foods, for example, imparts further confusion into the matter, especially in regards to how much trans fat may be inflicted unto consumers, most likely unknowingly. 22. The FDA calling this order a "product of informal adjudication" is itself troubling. Considering how important this matter is and how many thousands of lives may be at stake, shouldn't the FDA use stronger measures or, at the very least, not give the impression (with such weak words, even if technically correct) that there is anything about such an order that can possibly be called "informal." The idea is to make people fearful of the order, hopefully motivating them to comply--or are these code words for "don't worry, Big Food, we're just fooling stupid consumers into a false sense of security!" 23. The FDA suggesting that a reduction in trans fat in the past (mostly voluntarily) has not resulted in greatly increased use of saturated fat (as an alternative) is a faulty argument since trans fat's use (in spite of supposedly being reduced) has continued to an underestimated extent, especially in restaurants and fast food places (which usually don't provide informative labels to customers). 24. The FDA asking companies wanting exemptions to submit research/study result data almost gives the idea that they are not sure that the study results thus far obtained are proof enough that trans fat is bad news. What magic bullet does the FDA expect that can possibly alter present views of trans fat's catastrophic qualities? 25. Although the FDA claims that economic considerations have not greatly affected its decision to finally ban PHO, the fact that it has taken so long to do so loudly says otherwise, as does its decision to grant exemptions, give the industry another 3 years to comply, and contiue to uphold its ridiculous voluntary system. Conclusion: Although the move to ban PHO and, indirectly, trans fat (although, at best, the FDA is merely attempting to reduce its use), is a good move, the way the FDA is going about it smells rotten to anyone who looks at this whole thing closely and attentively. Once again, the FDA is proving that it's better at putting on an act than it is at doing what is legally, morally and ethically right. For your part, don't put your trust in this government agency or the food and drug conglomerates that seem to own it. Instead, follow these simple rules to protect yourself against trans fat: Avoid trans fat whenever possible; remember that 0% trans fat doesn't mean what it says. Use butter instead of stick margarine. Beware of so-called low-fat dairy products. In some cases, you may be better off with whole-fat milk (products), if you must have milk. If you can find it, purchase organic dairy products. Concentrate on foods that are naturally low in fat and high in fiber (i.e., beans, whole grains, peas, fruits and veggies). Use liquid oils (preferably the ones with mono and polyunsaturated fat, like olive oil) instead of solid fats (i.e, lard or shortening). Instead of frying, steam, bake, grill or broil. Few fried things (even when fried in good oils) are good for you. Eat fish; most contain less saturated fat than other meats; they can also be rich in omega-3 fatty acids. Buy lean meats, preferably organic. Ask if the places you eat at use partially hydrogenated oil or other high saturation or trans fat oils; if so, find another place to eat at. Stay away from places that only know how to fry food. Keep an eye on calories; the higher the calories, the more likely a food will contain high amounts of bad fat. Always read food labels. Don't depend on the FDA or any other entiity to guard your health. Ultimately, your health is your responsibility. Copyright, 2015. Fred Fletcher. All rights reserved. PLEASE GO TO WWAMM.BIZ FOR MORE INFORMATION ON HEALTHY HABITS GLOBAL. TAKE CHARGE OF YOUR HEALTH!!!

The Quality Of Health Care You Receive Likely Depends On Your Skin Color

Unequal health care continues to be a serious problem for black Americans.

More than a decade after the Institute of Medicine issued a landmark report showing that minority patients were less likely to receive the same quality health care as white patients, racial and ethnic disparities continue to plague the U.S. health care system. That report, which was published in 2002, indicated that even when both groups had similar insurance or the same ability to pay for care, black patients received inferior treatment to white patients.

This still hold true, according to our investigation into dozens of studies about black health across multiple disciplines. More than any other single group, the black community is most likely to have negative health outcomes, including higher rates of breast and prostate cancer, high incidence of HIV/AIDS, higher rates of infant morality -- along with high rates of childhood obesity and asthma in young adults.

According to Karen M. Winkfield, a radiation oncologist and assistant professor in the department of radiation oncology at Harvard Medical School, racial disparities in health care and health outcomes exist across almost every single disease or condition.

"In terms of the disparities, it’s universal," she said. "There are disparities across almost every single disease entity."

Behind The Numbers.
Socioeconomic inequality accounts for much of the difference. Twenty-seven percent of people living in poverty are black, and studies consistently show that the least educated and lowest income people are the most likely to be unhealthy.

"Financial status directly impacts health status," Winkfield said. "They are inseparable. That’s the problem in this country -- people make the assumption that people can just do. Well, you can’t. If you don’t have the resources, you’re not going to be able to care for your health in the appropriate way."

This is a Catch-22: People need education and information in order to make these good personal health decisions, two resources that economically disadvantaged individuals are less likely to have. Education is also a factor in making health changes on a community level. It takes education and political connections to effectively lobby local grocery stores to carry fresh fruits and vegetables, or fight to prohibit corner stores from selling tobacco to neighborhood youth.

But inequality alone doesn't account for the difference. Policy can address differences in access and income, but research finds that unconscious racism is far more insidious and harder to legislate against. Fully two-thirds of medical professionals display unconscious racial bias. And research has also shown that racial bias can lead to reduced trust between patients and their doctors, and causes black patients feel less respected by their doctors.

"Layered on top of those social class inequities are racial inequities," said Dr. M. Norman Oliver, director of the University of Virginia Center on Health Disparities. "While a poor, working-class white or a poor Appalachian white might have the same poor health standards as folks in inner-city Baltimore, the population attributable risk of being in that poor status is much higher in the African-American community. That’s a result of that racist discrimination being layered on top of the class inequities that we have."

Closing the gap.
Though the numbers are grim, there are efforts to close these gaps. One initiative outlined in a 2014 New England Journal of Medicine study proved that requiring hospitals to report quality of care reduced racial disparities in health outcomes between 2005 and 2010 in 17 categories, including heart attacks, heart failures and pneumonia. And the Affordable Care Act has started to narrow the health insurance disparity, with the number of uninsured blacks expected to drop from 20 percent to 11 percent by 2016.

These improvements, however, have limits. For individuals who didn't benefit from the ACA's expansion of Medicaid, and had to buy health insurance through the health care exchanges, there may be no increase in health care access at all, said Oliver. "It’s a little problematic in that most folks can’t afford anything other than the high-deductible plans," he said. "Even though they have insurance, it doesn’t necessarily increase their access, because they can’t pay for things out of pocket."

One way to combat discrepancies is to clearly identify them. In that spirit, we picked five disease areas representing both chronic and infectious conditions -- childhood obesity, infant mortality, childhood asthma, breast cancer and HIV infections -- to illuminate how much worse outcomes are for African-Americans in nearly every category of health:

Black Women Are More Likely To Die Of Breast Cancer.

The research: As The Huffington Post reported in October, despite advances in medicine over the past three decades, breast cancer survival among black women has not improved at the same rate as it has among white women. Today, black women have a 79 percent five-year survival rate, while white women have a 92 percent five-year survival rate. These numbers are particularly striking because white women have higher rates of breast cancer to begin with.

Why is this happening? Socioeconomic factors including income, education, and occupation can mean fewer resources, less access to quality health care and worse health outcomes. In addition, life-saving clinical trials may be financially impossible for working-class women who can't afford to miss a shift. As it stands, only five percent of clinical trial participants are black. "The advancements in screening tools and treatment which occurred in the 1990s were largely available to white women, while black women, who were more likely to be uninsured, did not gain equal access to these life-saving technologies," Bijou Hunt, an epidemiologist at Mount Sinai Hospital in Chicago, told Reuters last year.

HIV Diagnoses Are Nine Times Higher In the Black Community.

The research: Of the 46,381 people who received an HIV-positive diagnosis in 2010, approximately half were African-American or Hispanic. People of color were nine times more likely to be diagnosed with HIV than white individuals, and black women were 20 times more likely to be diagnosed with HIV than white women.

Why is this happening? Poverty underscores HIV transmissions, since limited access to health care can mean individuals are less likely to be educated about or practice safe sex, less likely to get tested for HIV, and may have less access to antiretroviral therapies than their higher-income counterparts. In addition, the disproportionally high incarceration rate among black men poses an infection risk for the black community. One in seven people with HIV has passed through a correctional facility, where recent reports show that rape and sex between inmates is commonplace.

Real and perceived stigma and discrimination against HIV-positive people of color decreases both the likelihood that individuals will seek treatment and the likelihood that HIV-positive people will be honest with their potential sexual partners about their diagnosis.

The Infant Mortality Rate Is Twice As High For Black Children.

The research: Black children are two times more likely to die during their first year of life than white children. In Washington D.C., which, like many other big cities, has a high percentage of African-American and low-income residents, black infants are almost four times more likely to die before their first birthday.

Why is this happening? Devastatingly high infant mortality rates among people of color make it especially clear that not all groups have benefited equally from 20th-century medical advances. Factors such as poor maternal health, inadequate prenatal care, smoking during pregnancy, lack of education, infection, stress and racism may all contribute to infant mortality.

"We know that one of the leading causes of infant mortality among African-Americans is preterm birth," Michael Lu, an obstetrician-gynecologist and professor at the University of California at Los Angeles told McClatchy DC in 2007 when studies suggested stress may play a role in the long-stubborn mortality discrepancy. "We know that stress is an important risk factor, and it initiates the release of stress hormones leading to preterm birth and increase susceptibility for infection. The question is, do we think racial discrimination and racism is stressful?"

The answer to Lu's question is "yes." While existing peer-reviewed research on the psychological effects of racism on people of color is limited, psychologist Monnica Williams, a professor and director of the University of Louisville’s Center for Mental Health Disparities, believes there is a link between racism and post-traumatic stress disorder. "It’s a natural byproduct of the types of experiences that minorities have to deal with on a regular basis," she said in a New York Times interview in June. "My training and study has been on post-traumatic stress disorder for a long time, and the two look very much alike."

Black Children Are More Likely To Be Obese.

The research: Compared to white children, black children and adolescents are more likely to suffer from obesity, defined as having body-mass indices greater than 30. This is especially troubling because of the myriad long-term health problems associated with obesity, including coronary heart disease, high-blood pressure, stroke, Type 2 diabetes and cancer.

Why is this happening? Obesity is a tricky and somewhat circular issue. One possible contributing factor to childhood obesity among black children that they are less likely to be breastfed than white children. According to the World Health Organization, formula-fed infants tend to consume higher protein levels, which can lead to weight gain and obesity development later in life. Breast milk also contains important hormones that may contribute to healthy weight balance. Breastfeeding is not, however, always an issue of personal choice. That black women generally tend to make less money and be less well-educated are barriers "because you can't access jobs where you might have a maternity leave, or can negotiate a private space to pump, or feel you are able to nurse at work," Monique Sims-Harper, director of A More Excellent Way Health Improvement Organization and a spokeswoman for the California Breastfeeding Coalition, told the BBC.

Additional factors that can trigger obesity include the lack of access to health foods in low-income communities, limited opportunities for physical activity (people living in high-crime communities may be less likely to let their kids play outside, for example), and a lack of education about nutrition. Bringing the issue full circle, a higher weight is associated with lower earned income, at least among women.

Black Children Are More Likely To Have Asthma.

The research: Black and Puerto Rican children are more likely to have asthma than any other groups. Moreover, black individuals of any age are three times more likely than white individuals to die from asthma.

Why is this happening? Living in poor-quality low-income housing, which could include lead paint and mold, is a likely asthma trigger, a condition that is not limited to city dwellers. African-American children living in Inner-city and rural low-income areas were found to have equally high asthma levels in a recent study published in the Journal of Allergy and Clinical Immunology.

While there may be a genetic component to asthma, poverty seems to be the overwhelming risk factor. As of 2013, almost a third of people living at the poverty level were black. Poverty can also contribute to other health behaviors that can cause or worsen asthma. According to NPR, "Second-hand smoke is also a risk for children, and poor people tend to smoke more. And people in poverty, no matter where they live, also experience day-to-day stress."

Over the next few months, The Huffington Post will shine a light on racial disparities in health outcomes and care as part of our series, Black Health Matters.

Sugary Drinks May Cause 180,000 Deaths Worldwide

Sugary drinks linked to 25,000 deaths in the U.S. each year. By contributing to obesity and, through that, to diabetes, cardiovascular disease and cancer, the consumption of sugar-sweetened drinks appears to claim the lives of about 25,000 American adults yearly and is linked worldwide to the deaths of 180,000 each year, new research says.

Removing chocolate milk from schools caused plain milk to be wasted.
Low- and middle-income countries are bearing the brunt of the death toll attributed to overconsumption of sugar-sweetened sodas, sports drinks and fruit drinks, according to an assessment published Monday in the American Heart Assn.'s journal, Circulation. Each year, more than 3 in 4 of the world's deaths attributed to overconsumption of sugar-sweetened beverages occur in those poor and developing countries.

In Mexico -- a country with one of the world's highest per-capita consumption of sweetened drinks -- about 24,000 adults' deaths in 2010 were attributed to overconsumption of sugar-sweetened drinks. That translated into the highest death rate of the world's 20 most populous nations: 405 deaths per million adults in one year.

The United States ranked second. In 2010, there were 125 deaths per million adults, or about 25,000 deaths total.

To generate those estimates of sugary beverages' health toll, researchers combed through national dietary surveys that captured patterns of beverage consumption in 51 countries from 1980 to 2010. The researchers then mined resource databases to discern the availability and consumption of sugar in 187 countries.

They tallied consumption of drinks, homemade and mass-produced, that deliver 50 calories or more per 8-ounce serving, and did not count 100% fruit juices.

Americans consume too much added sugars, study says, and it's killing us.
They drew from a growing mountain of studies to estimate the contribution of sugar-sweetened beverage consumption to obesity, and of obesity to such diseases as Type 2 diabetes, cardiovascular disease and cancers of the breast, colon, esophagus, gall bladder, kidney, pancreas and ovaries. And finally, they calculated how many deaths from those diseases might have gotten a push from consumption of those sugary drinks.

The result is the first-ever global report on the effect of sugar-sweetened beverages on death rates.

As incomes grow in many developing nations, some are experiencing spurts in obesity that mirror, in compressed form, Americans' four-decade run-up in weight. Many researchers attribute those patterns, at least in part, to increases in their populations' consumption of sugar-sweetened beverages, which add calories without improving nutrition.

Fake sweeteners may mess with the way our bodies metabolize sugar.

"This is not complicated," said Dr. Dariush Mozaffarian, dean of Tuft University's Friedman School of Nutrition Science and Policy and a senior author of the new research. "There are no health benefits from sugar-sweetened beverages, and the potential impact of reducing consumption is saving tens of thousands of deaths each year."

The comprehensive report on sugary beverages and death does not reflect the effect of such consumption on the health of children. It does find chronic disease attributed to sugar-sweetened beverages more common in younger adults than in their elders. That fact is likely to have a major effect on future economies because it imperils the long-term productivity of a key group of workers.

If these young people continue to guzzle sugar-sweetened beverages at their current rate, said study coauthor Gitanjali Singh, the consequences could be dire. Compounded by the effects of aging, this generation's high rates of sugary drink consumption may push its rates of death and disability from heart disease and diabetes even higher than those seen in the current study, said Singh, also of Friedman School.