Dangers Of Smoking

Almost everybody knows that smoking is bad for the health. Images of blackened lungs line school hallways and hospital waiting rooms, but despite this people continue to take up smoking. This may have to do with the pervasive romantic image of smoking -- an image that has nothing in common with reality.

There are many ways to take tobacco. You can chew it, inhale it through the nose, and smoke it in the form of cigars or cigarettes. No matter how it's taken it is dangerous, but because smoking is the most popular way to consume tobacco it has also received the greatest attention from the medical field and the media.

When a smoker inhales a puff of cigarette smoke the large surface area of the lungs allows nicotine to pass into the blood stream almost immediately. It is this nicotine "hit" that smokers crave, but there is a lot more to smoke than just nicotine. In fact, there are more than 4000 chemical substances that make up cigarette smoke and many of them are toxic.

Cigarette smoke is composed of 43 carcinogenic substances and more than 400 other toxins that can also be found in wood varnish, nail polish remover, and rat poison. All of these substances accumulate in the body and can cause serious problems to the heart and lungs.

Cancer is the most common disease associated with smoking. Smoking is the cause of 90% of lung cancer cases and is related to 30% of all cancer fatalities. Other smoking-related cancers include cancers of the mouth, pancreas, urinary bladder, kidney, stomach, esophagus, and larynx.

Besides cancer, smoking is also related to several other diseases of the lungs. Emphysema and bronchitis can be fatal and 75% of all deaths from these diseases are linked to smoking.

Smokers have shorter lives than non-smokers. On average, smoking takes 15 years off your life span. This can be explained by the high rate of exposure to toxic substances which are found in cigarette smoke.

Smokers also put others at risk. The dangers of breathing in second-hand smoke are well known. Smokers harm their loved ones by exposing them to the smoke they exhale. All sorts of health problems are related to breathing in second-hand smoke. Children are especially susceptible to the dangers of second-hand smoke because their internal organs are still developing. Children exposed to second-hand smoke are more vulnerable to asthma, sudden infant death syndrome, bronchitis, pneumonia, and ear infections.

Smoking can also be dangerous for unborn children. Mothers who smoke are more likely to suffer from miscarriages, bleeding and nausea, and babies of smoking mothers have reduced birth weights or may be premature. These babies are more susceptible to sudden infant death syndrome and may also have lifelong health complications due to chest infections and asthma.

It is never too late to give up smoking, even those who have smoked for 20 years or more can realize tremendous health benefits from giving up the habit.

About the author:
Michael can be found online at
http://www.smokingblogonline.com

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Healthy Eating

Healthy eating is difficult to achieve because we have so many health factors to consider and food choices to make. We know antioxidants are good for us so we want to eat lots of colorful fruits and vegetables because they contain phytochemicals like carotenoids and flavonoids which neutralize the free radicals that cause the age-related degenerative diseases. We know that we may not get all the antioxidants that we need in our food so we take supplements to ensure an adequate supply of antioxidants . But what about the actual food we eat. One of the major problems with our modern diet is that the food we eat is a tasty combination of saturated fats and highly processed and quickly digested carbohydrates. However in the last several years, people have become so concerned about fats in their diet that they have substituted carbohydrates and avoided even the good unsaturated fats in lean meat, olive oil and other plant oils. Now everybody seems to be eating a medium- to high-carbohydrate diet without giving proper attention to the type of carbs that they eat.

Not all carbohydrates behave the same in our bodies. We have been told for years to avoid simple carbs like honey and white bread and eat complex carbohydrates that our body doesn't digest and turn to glucose as quickly. However determining whether a food containing carbohydrates is absorbed and raises our blood sugar quickly or slowly is not at all intuitive. Scientists have done a lot of rigorous testing over the past several years and have found that white bread and baked potatoes raise our blood sugar level much faster than honey, jams and chocolate bars. These scientists developed a numerical index called the Glycemic Index or GI to compare the ability of different carbohydrate containing foods to raise the body's blood sugar levels - or in other words the speed of conversion to glucose. GI values are determined by feeding human subjects who have fasted overnight a fixed amount of the food and then measuring their blood glucose levels at fixed intervals of time. Pure glucose is set at 100 and then other foods are compared to this profile. Testing is time consuming and the tests have to be averaged for a number of individuals. However these studies have yielded some surprising results such as the fact that the starches in rice, bread, potatoes and many types of cereals were absorbed and raised blood sugars very quickly but the sugars in fruit, candy, chocolate and ice cream did not result in prolonged rises in blood sugars. In other words many of the starchy foods had a much higher Glycemic Index than many of the sugary foods. Needless to say these results seem counter intuitive and have caused a lot of controversy in the food industry. The rate of absorption is very dependant on how the carbs are bound up with the food fiber and the particle size. For example less gelatinized products like al dente spaghetti and oatmeal have lower GI values and stone ground flours have lower GI values than finely ground flours. The fibrous coat surrounding beans and seeds stop enzymes from getting at the starchy carbs inside and will slow the digestion of grainy breads, legumes and barley. The acidity of foods also slows down digestion and vinegar, lemon juice, pickles and sourdough bread will result in lower GI meal values.

The Glycemic Index is important not only to diabetics but also to non-diabetics because we need to know what foods will keep our blood sugars on an even keel and not raise them too high and then have them plummet down again causing hunger. The slow digestion of low GI foods and the gradual rise and fall in blood-glucose response helps people with diabetes control their blood sugar levels and increase their sensitivity to insulin. Low GI foods will help healthy people delay hunger pangs and promote weight loss in overweight individuals. In addition low GI carbohydrates can reduce blood cholesterol levels and also reduce our risk of heart disease. High blood glucose spikes can result in oxidative stress leading to the formation of plaque that can cause atherosclerosis and even blood clots. So keeping our blood sugar levels fairly level and low seems like what we should be trying to achieve through healthy eating. How do we go about achieving this?

The first step is to look at what carbohydrates we are consuming and the GI levels of the meals that we are eating. Then we should try and ensure we have at least one low GI food in each meal to keep the overall meal GI close to 50. Most fats and proteins have no effect on the GI level of our meal because they don't contain carbs. However watch out for saturated fats and too many calories. Let's look at some meals and see what substitutions we could make. The GI values are shown in brackets.

Breakfast

Cut back on Corn Flakes (92), Rice Krispies (82) and substitute All-Bran (32) or switch to a cereal based on oats, barley or bran. Stop eating white bagels (72), white bread (70) or whole-wheat bread (77) and switch to pumpernickel (50) or sourdough (55). Fruits are mostly low GI foods and surprisingly orange juice (46) is very good.

Lunch and Dinner

Eat your colored vegetables and make your salad dressings with olive oil and vinegar. Avoid parsnips (97) and substitute pastas like al dente white spaghetti (38), linguini (46) or macaroni (47) for Instant white rice (87) and potatoes - baked (85), red-skin peeled and boiled (88). Except for parsnips and potatoes most vegetables have a low GI value.

Additional information on GI values can be found at the University of Sydney website www.glycemicindex.com/ or in the "The New Glucose Revolution: Shopper's Guide to GI Values 2006.

Author:
Mark Ransome is a contributing editor and writer for the popular new website -
Benefits of Antioxidants. Visitors to www.benefits-of-antioxidants.com will have access to a new free diet and weight loss program - The Psychiatrist's Weight Loss Program.

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