Herbalife Blog - Stop Obesity the fun and exciting way!

"Individuals in the highest levels of consumption of vitamin D had a greater than 40 percent reduction in their risk of pancreatic cancer," said study co-author Dr. Charles S. Fuchs, an associate professor and medical oncologist with the Dana-Farber Cancer Institute, in Boston.

"We really have been struggling to find effective measures of prevention, so we are very excited by this effort," he added.

Fuchs' team presented their findings in the September issue of Cancer Epidemiology Biomarkers & Prevention.

The researchers note that pancreatic cancer is currently the fourth-leading cause of cancer death in the United States. Because the disease often is detected relatively late, survival is very low. According to the American Cancer Society, 32,000 new cases of this silent killer will be diagnosed this year, and a similar number of Americans will die of the disease.

There is no known cure or effective treatment, and to date no specific environmental or dietary practices other than smoking have been cited as a contributing factors for pancreatic cancer.

In their study, the researchers analyzed data from two long-term national studies. One study was launched in 1976 and the other in 1986. Both assessed dietary intake among more than 75,000 female registered nurses and almost 47,000 male health professionals, respectively.

The men were between the ages of 40 and 75, while the women were between 38 and 65. Beginning in the mid-1980s, participants completed food-consumption questionnaires every other year through to 2000. Vitamin use, smoking and diabetes status, and cancer history were also tracked over the study period. Exposure to sun -- a major source of daily vitamin D -- was not reviewed.

Over the course of the study, 178 women and 187 men were diagnosed with pancreatic cancer.

Vitamin D intake seemed to be related to pancreatic cancer risk, the researchers found.

Compared to individuals who took in less than 150 International Units (IUs) of vitamin D per day, those who consumed between 150 to 299 IUs of the vitamin had a 22 percent reduced risk for pancreatic malignancy, and those who consumed between 300-449 IUs/day cut their risk by 43 percent.

The current U.S. recommended daily allowance (RDA) for vitamin D is 400 IUs per day.

Taking in more than 400 IUs per day of vitamin D did not result in a further lowering of risk, the researchers found.

Neither body mass index nor smoking history had any impact on vitamin D's association with a reduced pancreatic cancer risk. As well, where a person lived -- in the sunny south or the less-sunny north -- had no effect on vitamin D's impact on pancreatic cancer risk.

Older, more physically active, nonsmoking men and women were more likely to consume higher doses of vitamin D, the researchers noted, and almost everyone who placed in the highest level of vitamin D intake took a daily multivitamin.

In terms of food, skim milk was the most common source of vitamin D, providing 19 percent of vitamin D dietary consumption for both men and women. Fish provided another 14 percent of the vitamin among the men and 8 percent among the women.

Here is a supplment that not only provides Vitamin D but also your daily calcium needed for your body. Herbalife Calcium Vitamin D Supplement - Xtra-Cal.

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Each pound of fat your body stores represents 3,500 calories of unused energy. In order to lose one pound, you would have to create a calorie deficit of 3,500 calories by either taking in 3,500 less calories over a period of time than you need or doing 3,500 calories worth of exercise. It is recommended that no more than two pounds (7,000 calories) be lost per week for lasting weight loss.

Adding 15 minutes of moderate exercise, say walking one mile, to your daily schedule will use up 100 extra calories per day. (Your body uses approximately 100 calories of energy to walk one mile, depending on your body weight.) Maintaining this schedule would result in an extra 700 calories per week used up, or a loss of about 10 pounds in one year, assuming your food intake stays the same. To look at energy balance another way, just one extra slice of bread or one extra soft drink a day – or any other food that contains approximately 100 calories – can add up to ten extra pounds in a year if the amount of physical activity you do does not increase.

lf you already have a lean figure and want to keep it you should exercise regularly and eat a balanced diet that provides enough calories to make up for the energy you expend. If you wish to gain weight you should exercise regularly and increase the number of calories you consume until you reach your desired weight. Exercise will help ensure that the weight you gain will be lean muscle mass, not extra fat.

What is a great weight loss tool that helps you moderate your calorie intake is Herbalife Total Control.  Boosts metabolism to help burn fat.  Builds energy and soothes digestion and promotes weight loss.

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Improvements in the heart, brain, and even mood have been linked to modest doses of omega-3s. Even one meal a month can help.

A Herbalife article on Omega-3 benefits.

The link between good health and fish emerged in 1978, after a group of researchers from Denmark reported that the Inuit of northwest Greenland had one-tenth the death rate from heart attack as that of their Danish neighbors.

The scientists concluded that the Inuit diet, primarily made up of fish, seal and herring oil, protected them from high cholesterol, obesity, diabetes and heart disease.

Most societies do not have a diet like that, so the medical community took note in 1985 when Dutch scientists reported that only about 7 ounces of fish a week in a Western diet cut the coronary death rate by 50% in a group of 850 Dutch men who'd been tracked for 20 years.

Four years later, scientists in Wales reported that men who ate 6 to 12 ounces of fatty fish for two years after suffering a heart attack had a 29% lower mortality rate.

Fish eaters also have fewer strokes: In a study of 80,000 female nurses, eating fish twice a week reduced the incidence of stroke by about 50%. In a similar study of male physicians, only one fish meal per month cut the incidence of strokes by 44%.

A growing body of research suggests that the omega-3 fats that fish contains DHA and EPA seem to help the heart in several ways. Fish oils reduce elevated triglycerides, blood fats that are markers for heart disease risk, by as much as 30%. They inhibit development of plaques in arteries: One theory is that DHA and EPA may alter the way molecules adhere to the vascular walls. And higher fish consumption seems to improve blood vessel elasticity, thereby helping to reduce blood pressure.

The most consistently reported benefit of omega-3s appears to be a stabilizing effect on the heart muscle itself, reducing the risk of heart arrhythmias, the most common cause of sudden cardiac death.

"The amount of omega 3s we need for protection of cardiac arrhythmias is small, roughly what we get in two servings of fish a week," says Dr. Walter Willett, professor of epidemiology and nutrition at the Harvard School of Public Health. "It's remarkable that there is so much benefit for such a modest amount."

New research indicates that fish may feed the brain as well as the heart. In one study, older individuals who ate fish once a week or more had a 60% lower risk of Alzheimer's disease, compared with those who avoided seafood. Likewise, elderly Chicago residents who ate fish twice a week slowed their rate of cognitive decline by 13% on standardized tests.

This link makes good sense, says Martha Clare Morris, the lead researcher on these studies on fish and cognition, and an associate professor of preventive medicine at the Rush University Medical Center in Chicago.

Omega-3s are vital to the overall function of nerve cells in the brain and for keeping the nerve cells healthy, she says. "DHA is one of the primary lipids in the human brain, and the primary lipid in areas of the brain that work the hardest." As we age, we lose DHA, so replacing it with food may be helpful.

Indeed, DHA has been shown to have a positive effect on the aging brain in animals.

The list of possible omega-3 benefits is growing longer. Fish oil seems to elevate mood and improve depression: In a group of Finnish women, the risk of developing depression was 2.6 times greater in women who rarely ate fish compared with the regular fish eaters. People who suffer from depression and schizophrenia improve when omega-3s are added to their medications.

Fish may also prevent a common eye disease associated with aging. The journal Archives of Ophthalmology recently reported a 40% reduction in macular degeneration, the leading cause of blindness in people older than 49, among those who ate fish once a week.

Studies also suggest that eating fish slows the progression of prostate cancer, the No. 1 cancer in men, and reduces the risk of colon cancer, the nation's second largest cancer killer.

Here is where you can find more on Heart Health Products.  And here are some Herbalife Omega-3 supplements.  Herbalife Herbalifeline, Herbalife Tri-Shield, and Herbalife Core Complex.

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