8 Health Benefits Of Honey For Your Body

Every September, Jews all over the world celebrate the Jewish New Year with a slew of traditional foods, including apples and honey and honey cake to symbolize a sweet year ahead. This tradition dates back hundreds (if not thousands) of years, but there’s more to it than good wishes — honey can also be used as a natural remedy for a variety of ailments.

Ring in the Jewish year 5,773, (and the tail end of National Honey Month!) by taking advantage of the amazing health benefits of honey — and try some great seasonal honey recipes that Jews and non-Jews alike will enjoy this fall.

• Immune booster: Honey’s antioxidant and anti-bacterial properties can help your immune system defend you against illness, including the common cold.
• Weight-loss aid: Honey may help dieters lose weight when used in moderation as a replacement for other sweeteners. Keep in mind that one tablespoon of honey has about 63 calories, so use it sparingly.
• Digestion aid: Honey is a popular home remedy (though the science behind this isn’t conclusive) for all kinds of digestive problems, including constipation and ulcers. For a homemade digestion aid, try tea with honey and lemon.
• Cold remedy: Many people swear by honey’s cold and throat-soothing properties. Add honey to tea or hot water with lemon for an instant throat soother.
• Anti-Inflammatory agent: In a 2005 study, topical application of honey was found to reduce mucositis, or inflammation of the digestive tract, in 85 percent of patients studied. A drink made from honey and apple cider vinegar is popularly used as a home remedy for arthritic pain or joint inflammation.
• Anti-bacterial treatment: Honey has long been used as a topical anti-bacterial treatment for minor cuts, burns, and scrapes. Although the scientific community is still undecided about how effective this treatment is, preliminary data suggests that honey, applied in bulk to a wound, may indeed help prevent infection.
• Skin soother: Honey is a popular ingredient, along with beeswax, in natural lotions and lip balms. Its antimicrobial properties are thought to make it a good choice as a home acne treatment. Combine honey with warm water and oatmeal for an all-natural skin scrub.
• Energy booster: Honey, like all sugars, can provide a temporary energy boost and spike in blood glucose, and it’s a healthier option than many sugar substitutes. Research shows that diabetics can eat limited amounts of honey, too, provided they’re closely monitoring blood sugar levels.

Fasting Benefits for Your Health

Ritual fasting has been part of religious traditions for thousands of years, from Muslims who fast during daylight hours in the month of Ramadan to Mormons who take a regular break from food the first Sunday of each month. But a recent growing body of research shows that abstaining from food intermittently may have physical as well as spiritual benefits — the latest, a study from Utah researchers that found that occasional fasts (defined as extended periods of time in which people generally abstain from all food and drink except for water) may reduce the risk of heart disease and diabetes.

Google “fasting for health” and you’ll get more than 7 million hits, ranging from doctors who recommend it in their practices to treat a range of diseases, spas that promise detoxifying food-free vacations, and message board postings from devotees who say that fasting makes them feel clearer mentally and more fit. “I fast whenever my body feels like it needs a reboot,” says Yoli Ouiya, 31, a New York City blogger who writes about eco-friendly living. She fasts once every few months.

But is fasting a good idea for your health? Possibly, says David Katz, MD, MPH, director of the Prevention Research Center at Yale University. Every day, organs such as the liver, kidney, and spleen work to remove and neutralize toxins from the body to keep our cells healthy. “When you fast, you eliminate input of additional toxins from food,” says Dr. Katz, “and there is a potential biological benefit to that.”

Leading researchers and experts share the details you need to know before you forgo food:

Your Body on a Fast
Thanks to our history as hunter-gatherers, human bodies are equipped to handle periods of not eating, says Benjamin D. Horne, PhD, MD, author of the Utah study and director of cardiovascular and genetic epidemiology at Intermountain Medical Center in Salt Lake City. And since the ancestors who made it through those lean times are the ones who survived, Horne suggests that our DNA may actually be coded to receive a benefit from fasting.
Here’s how your body reacts when you stop feeding it:

• When you eat, your digestive system breaks down carbohydrates into the sugar glucose, the body’s major source of energy. Glucose is absorbed from the digestive tract into the blood, which then travels to your body’s cells to provide them with fuel.
• If you haven’t eaten recently, the supply of glucose in your blood drops and your body turns to stored glucose, called glycogen, for energy.
• Once the glycogen is used up, your body begins to burn fat and muscle stores to make its own glucose to fuel your cells.
• After a few days without eating (which experts don’t recommend) your body kicks into ketosis mode, meaning you burn fat as the primary source of fuel, in order to spare muscle. You will lose weight in the form of body fat. However, ketosis also makes your blood will also become more acidic, and can cause bad breath, fatigue, and other unpleasant symptoms; long-term, it can lead to kidney and liver damage.

What Fasting Can and Can't Do for Your Health

1. Fasting may help your heart.
Fasting for a day once a month may prevent heart disease and insulin resistance, the precursor to diabetes, according to two studies from Utah’s Intermountain Medical Center presented recently at the American College of Cardiology’s scientific sessions. When researchers looked at the habits of 200 men and women, they found that those who fasted once a month were 58 percent less likely to have heart disease than those who didn’t (after they controlled for factors such as age, smoking status, and high blood pressure). They then set out to understand why.
In a smaller study, the scientists measured various blood levels in 30 healthy adults after one day when they fasted and one day when they ate normally. After they fasted, participants had huge increases in human growth hormone (HGH) — 13-fold in women and 20-fold in men, among other changes. HGH protects lean muscle mass and encourages the body to burn fat stores instead. “During fasting, your fat cells are being metabolized and used as fuel,” says Horne. “If fat is being used for fuel, in the long run you have fewer fat cells in your body.” This may mean less insulin resistance and a lower risk of heart disease later in life.


2. There’s a chance fasting can cut cancer risk.
Periods of fasting did slow the rate of cell division (a measure of cancer risk) in mice, according to an American Journal of Physiology study. The researchers aren’t sure why, but say it may result from a decrease in growth factors that results from nutrient deprivation. But since the science is preliminary, you shouldn’t fast solely for cancer-prevention purposes until there is more definitive research on humans, says study author Marc Hellerstein, PhD, MD, professor of human nutrition at University of California, Berkeley


3. The jury's still out on fasting for other ailments.
While there isn't much research on many of the diseases proponents claim fasting helps treat - multiple sclerosis, rheumatoid arthritis, and allergies among them — doctors say that if you’re medically able to fast safely (which rules out those with more serious health issues), there's no research against doing it either.
In fact, one small Iranian study of 40 adults with multiple sclerosis found that there were no negative effects from fasting during the month of Ramadan compared with a group who didn’t fast. "If you’re not on prescription medicine, generally in good health, and want to fast periodically because you feel you get a health benefit from it, we don't have evidence that this would be harmful," says Katz.


4. Fasting won’t help you lose — and keep off — weight.
“Fasting for weight loss is just another form of yo-yo dieting,” says Joel Fuhrman, MD, board certified family physician specializing in nutritional lifestyle medicine and author of Fasting and Eating for Health. While you may see a small drop in the scale, don’t expect the weight loss to last.
“The pounds that come off on a short-term fast are mainly water and stored carbohydrates, which will come back as soon as you start eating again,” says Cynthia Sass, MPH, RD, author of the bestselling book Cinch! Conquer Cravings, Drop Pounds, and Lose Inches.
And if you’re tempted to fast one day as a green light to eat whatever you want the next, think again. “Weight loss is about energy balance — if you have consume fewer calories than you burn, you will lose weight,” Katz. “On the days you fast you have a calorie deficit. But what really comes into play is what you do on the other days.” In other words, you can negate the potential health effects of a fast by binging afterward.
Bottom line: True weight-loss success involves healthy eating (along with exercise habits) that you are committed to and can maintain over time.


5. Fasting can’t take the place of a healthy diet.
While there may be health perks to intermittent fasting, the research is still preliminary. Horne’s lab is currently working on studies that will evaluate how often and for how long people need to fast to see health benefits. One thing we know for sure about health: Eating well every day plays a major role in preventing heart disease, diabetes, and certain types of cancer. “Focusing on consistently eating enough nutrient-rich whole foods like fruits, vegetables, and whole grains snowballs into proven powerful benefits over time,” says Sass.
Another important thing to keep in mind: Just as fasting gives your body a break from toxins, it also saps your body of vital nutrients like vitamin D, calcium, and omega-3 fatty acids. “With fasting, you risk throwing out the baby with the bathwater,” says Katz. “As you create nutrient deficits on fast days, it may be difficult to compensate on the days you do eat.”
So if you choose to fast, you have to pack your diet with nutritious foods. “Fasting is not a way of fixing an otherwise broken diet,” says Katz. “It should be used only as a way of helping you establish a healthy way of eating, rebooting your body to focus on what’s important.”


6. Talk to your doctor before you start a fasting regimen
While fasting may have the potential to play a role in wellness, it’s definitely not for everyone. Specifically, if you have a history of eating disorders, diabetes, low blood pressure, anemia, are pregnant or nursing, or are on prescription medication, as well as other conditions/circumstances, fasting is not safe for you.
“If someone wants to use fasting as part of a medical intervention, they should discuss it with their doctor first,” says Horne. While there’s no evidence that fasting one to two nonconsecutive days per week is harmful for a healthy person, it could be dangerous for others, says Katz. See your doctor for recommendations that suit your needs.
When you talk to your doctor, make sure he’s aware of every drug you take, including over-the-counter meds and dietary supplements. A seemingly benign medication like acetaminophen can be harmful on an empty stomach.
Even if your doctor gives the go-ahead, don’t jump head first into fasting — it’s crucial that you understand how to do so safely, and in the context of a healthy lifestyle.
For instance, treat a fast day as a time of physical and emotional rest, not simply a day of not eating, says Fuhrman. You may feel fatigued and grumpy and face a higher risk of fainting, making fasting ideal for weekends and holidays as opposed to hectic workdays.
Talking to your doctor and educating yourself on fasting before you attempt it can mean the difference between a potentially health-boosting habit and a trip to the emergency room.

Does Diet Can Prevent Alzheimer's Disease?

Little in life is as scary as the idea of forgetting our loved ones, our histories, and ourselves. Yet that is exactly what is happening to the more than 5 million people in North America suffering from Alzheimer’s disease

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Mild forgetfulness in the early years of the disease slowly expands to include serious problems with memory, language, and abstract reasoning until eventually this brain disorder robs its victims of the ability to function. 

Despite extensive research, both cause and cure for Alzheimer’s disease remain elusive. Experts theorize that a complicated combination of genetic, environmental, and lifestyle factors result in cognitive decline, though they are still working on exactly how it happens and what can be done to prevent it. 

One logical area of exploration is diet. While there have been no definitive breakthroughs yet, there are certain foods that are being carefully studied for their specific relationship to Alzheimer's. 

Diet and Alzheimer’s Disease: Omega-3 Fatty Acids and B Vitamins

“A few studies found a correlation between high dietary fish with omega-3 fatty acid intake and a decrease in developing Alzheimer’s,” says Tara Harwood, registered dietitian at the Cleveland Clinic in Ohio. “However, more studies must be conducted before any conclusions can be drawn.”

High levels of homocysteine, an amino acid in the blood, have been associated with the risk of dementia. One avenue being examined is whether increasing intake of folate and vitamins B6 and B12, which break down homocysteine, can help prevent Alzheimer’s disease. “Neither vitamin B6 or B12 supplementation has been proven effective,” says Harwood, “but data from one study found a lower incidence of Alzheimer’s for individuals with the highest folate intake.” 

Diet and Alzheimer’s Disease: Antioxidants
Another possible theory in the development of Alzheimer’s disease involves free radicals destroying the integrity of the body’s cells. These unstable molecules have the potential to cause cell aging and damage, which could be one piece of the Alzheimer’s puzzle.

“You can reduce your exposure to free radicals by limiting contact with the sun, environmental pollutants, and cigarette smoke,” says Harwood. “However, free radicals are a byproduct of metabolism, which occurs every minute of the day. Because it’s impossible to completely eliminate free radicals, [eating foods with] antioxidants, such as vitamin E, vitamin C, beta carotene, and flavonoids, can help.”

Foods high in antioxidants include berries, dark green and orange vegetables, nuts, and beans. Specifically, studies have shown rats and mice bred to develop Alzheimer’s disease had improved mental function after being fed blueberries, strawberries, and cranberries. Green tea is also high in antioxidants, and although it hasn’t been proven specifically to prevent Alzheimer’s, it has been shown that drinking five cups a day can reduce one’s risk of heart disease.

Diet and Alzheimer’s Disease: The Mediterranean Diet

A few recent studies conducted by researchers from the neurology department at Columbia University Medical Center in New York have looked at the possible preventive effects of the typical diet eaten by people in countries around the Mediterranean sea, such as Greece. The “Mediterranean diet” is primarily made up of fruits, vegetables, and beans, fish, olive oil, a moderate amount of wine, some dairy foods, and small amounts of meat and chicken. Though more study is needed, results point to a reduced risk of developing Alzheimer’s and lower mortality rate among those who contracted the disease. 

Diet and Alzheimer’s Disease: Next Steps

While there is no definitive answer to the Alzheimer’s mystery, there are certainly clues to follow. “No changes in diet, dietary supplements, food additives, vitamins, nor alternative herbal medicines have ever been demonstrated to affect the risk for Alzheimer’s disease or the course of the disease in a well-designed clinical trial experiment,” says Randolph Schiffer, MD, director of the Cleveland Clinic Lou Ruvo Center for Brain Health in Cleveland. “With that said, most of us in the Alzheimer’s research field believe that people should adopt and continue healthy lifestyles, including diets low in saturated fats and high in antioxidants and B vitamins.” 

Until more research is available, it makes sense to combine a good diet with physical and mental activity and social interaction. This approach just might help keep Alzheimer’s disease, as well as other illnesses, at bay.

How to Prevent Osteoporosis Through Diet The Right

Since researchers first described osteoporosis in the early 1940s, much has been learned about bone loss and how to prevent it. Osteoporosis is a disease that results from bone loss, or the loss of bone density and tissue. It is normal to lose some bone density as you age, but some people are at risk of losing a greater amount than others and developing osteoporosis. Fortunately, you can help lower your risk of bone loss by eating a diet rich in the nutrients that keep your bones healthy and strong.

Preventing Osteoporosis Through Diet: Calcium

Calcium is essential for healthy bones. The body uses and loses calcium every day. If more calcium is lost than is replaced, bone loss occurs.

Because the body does not make calcium, you must get calcium from the foods you eat. The amount of calcium needed in your diet every day is 1,200 milligrams for adults over 50 years old; 1,000 mg for adults ages 19 to 50; and 1,300 mg for children ages 9 to 18. However, in the United States, most people get only half the recommended amount, or about one and a half dairy servings per day, according to Janet Tietyen, PhD, RD, associate extension professor at the University of Kentucky's School of Human Environmental Sciences. Additionally, says Tietyen, “Women age 20 and over average only slightly more than one serving of dairy foods per day.”

“Dairy foods are rich sources of calcium,” says Tietyen. “Milk, yogurt, cheese, and frozen desserts are popular sources of calcium with 300 mg or more in a one-cup or one-ounce serving. Dairy foods with lower fat and water content are more concentrated sources of calcium.” Dairy foods also provide another nutrient, phosphorus, needed to work with calcium.

“Some vegetables, like leafy greens, contain 150 to 270 mg of calcium a serving,” Tietyen adds. Other sources of calcium include:

• Sardines and salmon with bones
• Tofu (the amount varies, so read the label before you buy)
• Almonds
• Calcium-fortified foods such as orange juice and cereals

If you can’t eat dairy foods because of lactose intolerance, Tietyen recommends trying different dairy products to see if some give you less trouble than others. For instance, yogurt might not bother you the way milk does. If you find that you can’t get enough calcium from the foods you eat, a daily supplement may help you get your minimum.

Preventing Osteoporosis Through Diet: Protein
“Protein is the next most important nutrient for bone health,” says Tietyen. Good sources of protein are:

• Meats, poultry, and fish
• Nuts and seeds
• Dairy products
• Dry beans and peas
• Eggs

Because both low- and high-protein diets can affect your body’s ability to best use calcium, eating protein in moderation is your best bet. The protein requirement for women age 19 and over is 46 grams per day; it's 56 grams per day for men of the same age.

Preventing Osteoporosis Through Diet: Other Nutrients for Strong Bones

Vitamin D is necessary for calcium absorption and consequently to prevent bone loss. The daily recommendations for vitamin D are 400 to 800 International Units (IU) for adults under age 50, and 800 to 1,000 IU daily for adults age 50 and older. People may be able to meet their vitamin D needs by getting at least 15 minutes a day of sun exposure. If you’re housebound or live in a colder climate, you may benefit from taking daily vitamin D supplements of 400 to 600 IU. If you drink milk for the calcium, you may also be getting vitamin D because it’s usually added to milk; other food sources are egg yolks, saltwater fish, and liver.

Magnesium, zinc, copper, iron, fluoride, and vitamins A and C are also required to prevent bone loss. Eating a well-balanced diet that includes plenty of fruits and vegetables, whole grains, meats, beans, nuts, and seeds helps ensure that you’re getting what you need.

Preventing Osteoporosis Through Diet: The Food vs. Supplement Debate

Getting at least the minimum recommended amount of needed nutrients every day is most important in maintaining healthy bones and preventing bone loss and osteoporosis. Tietyen advises that you try to get your nutrients from food rather than relying on multi-vitamins. “If three or four servings of dairy foods just do not fit into your daily diet, a multi-vitamin will provide about 400 IUs of vitamin D,” says Tietyen. She also recommends taking a separate calcium supplement because calcium can interact with other nutrients.

Get to know the nutrients necessary in preventing bone loss, and make sure your diet is serving up sufficient portions of vital bone-building foods.

Vitamin B12 Deficiency Prevents Your Body

You need vitamin B12 to produce blood cells and for your nervous system (which controls pretty much everything) to function properly. In order for the body to use vitamin B12, the vitamin must bind to a protein substance called intrinsic factor, which is produced in the lining of the stomach.

A true dietary deficiency is rare, as most of us get plenty of vitamin B12 in our diets. Very high levels of vitamin B12 are found in foods like liver, clams, and other mollusks, but beef, fish, and fortified breakfast cereals are also good sources of the complex vitamin. 

“The body only needs a small amount,” explains Paul Thomas, EdD, RD, a dietitian and scientific consultant with the National Institutes of Health’s Office of Dietary Supplements. Yet most Americans consume four to five micrograms a day [of vitamin B12] — "and we only need two to three,” says Elizabeth Pash Penniman, MS, RD, LD, a dietitian with the Cleveland Clinic in Ohio. "Our body can store several years’ worth of B12.” 

Vitamin B12: Who’s At Risk for Deficiency?
As we age, the lining of the stomach produces less intrinsic factor, which can greatly reduce the body’s absorption of vitamin B12. Also, those who follow a strict vegan diet with no animal products may be at risk for developing a vitamin deficiency.
Others at risk include people with certain medical conditions that do not permit sufficient vitamin B12 absorption, such as:

• Pernicious anemia
• Crohn’s disease
• Fish tapeworm infection

Vitamin B12: Recognizing Signs of Vitamin Deficiency
The primary symptom of a vitamin B12 deficiency is a sore, red tongue. However, there are a number of other symptoms, including:

• Fatigue
• Loss of appetite
• Decreased sense of vibration
• Numbness or tingling in the hands and feet
• Sore mouth and tongue
• Weakness
• Anemia
• Poor memory, confusion, and depression in advanced cases

“If you have the signs or symptoms, I would recommend getting a blood test,” says Penniman. A blood test can usually determine the specific cause of your symptoms, many of which may be seen in other conditions, including folate deficiency.

Vitamin B12: Preventing Vitamin Deficiency
Prevention is important for people of all ages, as a deficiency can lead to anemia and, in some cases, irreversible damage to the nervous system. The most common treatment is B12 supplements given either orally or by injection, and it is generally effective.

Because we produce less intrinsic factor as we age, taking an oral supplement is recommended for people over the age of 60.
Vegans and vegetarians should also consider taking B12 supplement, either orally or by injection. “B12 comes from animal sources, so if you’re a complete vegan you should be taking a B12 vitamin supplement because you could become anemic,” Penniman says, “and so could your child if you’re a nursing mother.”
If you’re concerned that you might be at risk of a vitamin B12 deficiency, talk to your doctor about how to include more B12-rich foods in your diet and whether a supplement is right for you.