Category Archives: turmeric

Two more reasons to take turmeric: It protects your heart, fights autoimmune disease


by David Gutierrez, staff writer 

(NaturalNews) You may already have heard that turmeric is a potent anti-inflammatory and anti-cancer food, but did you know that it can also help protect your heart and fight autoimmune diseases?

In a study published in the journal Biological and Pharmaceutical Bulletin in 2011, researchers from Niigata University of Pharmacy and Applied Life Sciences in Japan found that three weeks of supplementation with the turmeric compound curcumin significantly improved cardiac health in male rats who had been given an injection to induce an autoimmune disease of the heart (autoimmune myocarditis). The rats supplemented with curcumin also showed a reduction in the area of the heart covered by inflammatory lesions and a reduction in the heart’s weight-to-body-weight ratio.

“Our results indicate that curcumin has the potential to protect against cardiac inflammation through suppression of IL-1beta, TNF-alpha, GATA-4 and NF-kB expresses, and may provide a novel therapeutic strategy for autoimmune myocarditis,” the researchers wrote.

Turmeric has the distinction of being both one of the most widely used culinary spices and traditional medicines in the world. Its benefits have been well studied by Western scientists, who attribute much of its disease-fighting prowess to a trio of naturally occurring yellow-orange chemicals called the curcuminoids (and sometimes known simply by the name of the most famous of them, curcumin).

As good for your heart as exercise

Turmeric is not just good for the hearts of people with autoimmune myocarditis; in fact, several studies conducted by researchers from the University of Tsukuba in Japan suggest that it may be as beneficial for your heart as aerobic exercise!

In a pair of studies published in the journals Artery Research and Nutrition Research in September and October 2012, respectively, the researchers found that women who took a curcumin supplement showed as much improvement in two measures of heart health (vascular endothelial function and arterial compliance) as women assigned to a moderate aerobic exercise training program. An even greater benefit was seen, of course, in those who took the supplements and engaged in the exercise program as well.

In another study, published in the American Journal of Hypertension in June 2012, the researchers found that a combined exercise and curcumin program significantly slowed age-related degeneration in the heart.

Turmeric battles hard-to-treat autoimmune conditions

Because turmeric is such a potent antioxidant and anti-inflammatory, numerous studies have been conducted to see whether it could be effective in reducing the severity of inflammation-based autoimmune diseases.

In autoimmune diseases, the body is attacked by its own immune system. These diseases are still poorly understood, and most of them have no known cause or cure. Common autoimmune diseases include type 1 diabetes, inflammatory bowel disease (including ulcerative colitis and Crohn’s disease), rheumatoid arthritis, psoriasis, multiple sclerosis, myocarditis, thyroiditis, uveitis, systemic lupus erythromatosis and myasthenia. An estimated 5 percent of the world’s population suffers from an autoimmune disease.

According to a research review published in the journal Advances in Experimental Medicine and Biology in 2007, curcumin has been shown to reduce the symptoms of inflammatory bowel disease, multiple sclerosis, rheumatoid arthritis and psoriasis in humans or animals. As expected, symptomatic relief comes, at least in part, from the regulation of inflammation pathways.

It should be noted that the body absorbs curcumin most effectively from turmeric root, rather than from supplements. In addition, the maximum benefit to nutraceuticals typically comes when they are consumed at low doses over a long period of time. Nevertheless, at least one trial suggests that daily curcumin doses of up to 8 g might be safe for up to four months or longer.

Sources for this article include:

http://www.vitasearch.com/get-clp-summary/39835

http://www.naturalnews.com

http://www.jointmints.com

http://www.naturalnews.com/040330_turmeric_heart_health_curcumin.html

Turmeric produces mind-blowing recovery from dementia symptoms, multiple case studies show


by Jonathan Benson, staff writer 

(NaturalNews) If you or a loved one suffers from Alzheimer’s Disease or some other form of dementia, there is hope and healing to be found in turmeric. Based on the recent findings of three independent case studies, turmeric, whose primary active ingredient is curcumin, has the power not only to heal both the behavior and psychological symptoms associated with dementia, but also help lead to full recovery of the disease in as little as just a few months.

A traditional cooking spice that has been used copiously throughout India and Southeast Asia for many millennia, turmeric has been the subject of myriad scientific studies in recent years. The circulatory, digestive, and neurological systems of the body, it turns out, are all positively impacted by turmeric, and the seemingly never-ending list of diseases for which the spice is known to provide healing is continually expanding all the time.

This is definitely the case with regards to turmeric’s impact on cognitive health, as evidenced by new research out of Japan. The chief physician at Kariya Toyota General Hospital in Kariya City and his colleagues evaluated three separate case studies involving turmeric and came to some fascinating conclusions about the herb’s therapeutic value. In each case, turmeric was shown to both relieve dementia symptoms and improve overall cognitive function.

“In a study involving three patients with Alzheimer’s Disease, whose cognitive decline and Behavioral and Psychological Symptoms of Dementia were severe, exhibiting irritability, agitation, anxiety, and apathy, supplementation with turmeric powder capsules for over one year was found to be associated with improvement in symptoms,” wrote the authors of the study in their summary.

“Total score on the Neuro-Psychiatric Inventory-brief questionnaire decreased significantly in both acuity of symptoms and burden of caregivers after 12 weeks of treatment,” they added. “Score on the Mini-Mental State Examination (MMSE) went up five points (from 12/30 to 17/30) in one of the cases, and the other two cases were able to recognize their family within one year of treatment.”

Consuming a little as one gram of turmeric daily for three months can lead to ‘remarkable improvements’

So while the conventional disease industry continues to waste billions of dollars searching for a pharmaceutical-based silver bullet “cure” for dementia, a simple, inexpensive cooking spice made from a plant is already getting the job done. Taking as little as one gram, or roughly one-quarter of a teaspoon, of turmeric powder or extract daily, it turns out, is enough to produce mind-blowing improvements in dementia symptoms.

Earlier research published in the journal Annals of Indian Academy of Neurology back in 2008 corroborates this fact, having found that turmeric’s natural antioxidant, anti-inflammatory, and detoxifying mechanisms help improve memory in patients with dementia. Simply consuming more of this flavorful spice as part of one’s normal diet, in other words, has the potential to completely transform brain health and alleviate even the worst dementia symptoms.

“Curcumin as an antioxidant, anti-inflammatory and lipophilic action improves the cognitive functions in patients with AD (Alzheimer’s Disease),” wrote the authors of this earlier study in their Abstract. “Due to various effects of curcumin, such as decreased Beta-amyloid plaques, delayed degradation of neurons, metal-chelation, anti-inflammatory, antioxidant and decreased microglia formation, the overall memory in patients with AD has improved.”

You can read this full paper here:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2781139/

Sources for this article include:

http://www.vitasearch.com/get-clp-summary/40704

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2781139/

The Four Top Cancer-Fighting Spices

chris beat cancer

Oregano, Garlic, Cayenne, Turmeric
These four cancer-fighting spices have powerful health benefits and were part of my daily regimen to beat cancer without chemo.  They are common, but not commonly found in American cuisine, so I had to be very deliberate about adding them to my food. I took copious amounts of these four spices and still do today.
They are (organically grown): Oregano, Garlic, Cayenne Pepper, and Turmeric.
The Turmeric plant is a relative of Ginger and has been used for thousands of years in Indian Ayurvedic medicine (the science of long life) as an antiseptic and antibacterial agent to treat infection, inflammation, wound healing, poor digestion, etc.  And as you may know, it is also a staple ingredient in Indian, Persian, Thai, and Malaysian Cuisine.
Turmeric is the business because it contains the powerful cancer-fighting polyphenol Curcumin.
Curcumin has been clinically shown to inhibit growth of various cancer cells including: Bone Cancer, Breast Cancer, Brain Tumors, Colon, Liver, Pancreatic, Stomach, Bladder, Kidney, Prostate, Leukemia, Ovarian, Melanoma, and more!
One of its anti-cancer benefits comes from its ability to induce apoptosis (natural cell death) in cancer cells.
Curry Powder, a common ingredient in indian and asian cuisine, is typically a mixture of coriander, turmeric, cumin, fenugreek, and red pepper.  Love the stuff. It’s delicious!
Oregano has extremely high levels of antioxidants and antimicrobial compounds.  One teaspoon of oregano has the same antioxidant power (ORAC) of two cups of red grapes!  It contains the phytochemical Quercetin, which is known to slow cancer growth and also promote apoptosis (there’s that word again).  And on top of that Oregano is a good source of Vitamin K and Iron.
Garlic is a very powerful anti-cancer spice.  Studies all over the world have shown it to lower the risk of developing all types of cancers especially colon, stomach, intestinal, and prostate cancer.  It has strong antibacterial properties as well as the ability to block formation and halt activation of cancer-causing substances. It can also enhance DNA repair; slow down cell reproduction and, like Turmeric and Oregano, induce apoptosis.
The World Health Organization recommends adults have a daily dose of fresh garlic (approximately one clove).  So not only did I put garlic powder on everything I ate, but I also chopped it up raw garlic cloves into little bits and swallowed them like pills.  Did I reek of garlic?  Oh yeah. Did I care?  No I did not.
Cayenne Pepper contains Capsaicin, which is the active compound that sets your lips, tongue, and everything else on fire.  Turns out Capsaicin is also the stuff kills cancer cells, causing……………..can you guess it?Apoptosis!
Cayenne is also a key ingredient in The Master Cleanse for its detox abilities.
The Hotter the Better: If you can handle the heat, Habanero Peppers contain 4-6 times more Capsaicin than Cayenne with a Scoville rating of 200,000 units.  Yeeoow!!!
The first time I ate a super hot chili pepper was on a dare when I was 20, my  friend Brad Stanfill bit half and I bit the other half.  It was so hot I couldn’t think straight.  I don’t know if it triggered endorphins or adrenaline or what, but we somehow ended up lying on our backs in the grass in our front yard until it wore off.  Good times.
Here’s a super easy way to add more spice to your life:  I use all four of these cancer-fighting spices in a salad dressing I make from scratch. Read about it here.
Not only do I put these spices on a lot of the food I eat, but I also take them in supplement form:
Kyolic: Garlic Immune Formula

About astaxanthin

Dear NaturalNews readers,
You’ve probably heard about astaxanthin, but do you know why it’s one of my top all-time supplements?
My top four list is: Vitamin D, omega-3s, astaxanthin and turmeric.
In all my research, those four are the four most powerful supplements in terms of their beneficial impact on human health. Vitamin D is always #1, of course, as it can actually reverse cancer and help halt a multitude of chronic diseases.
Astaxanthin is best known for its support of a healthy inflammation response* as well as its powerful carotenoid actions. According to the science, astaxanthin is 500 times more potent than vitamin E as an antioxidant. It’s truly one of the most remarkable natural supplements ever discovered. It’s routinely used by athletes and people who engage in regular exercise, and it’s what gives salmon its red flesh color as well as contributing to the amazing swimming endurance of salmon*.
You will feel the difference on this supplement because it’s so potent. Just 4mg a day is enough to make a difference, although I personally take 12mg daily.
I’ve been writing about astaxanthin for eight years. You can see some of my previous articles here:
www.naturalnews.com/astaxanthin.html
Healthy tip: Always take astaxanthin with healthy oils such as fish oil, chia seed oil, hemp oil or flaxseed oil. Astaxanthin is fat soluble, so fats help transport it around the body and the entire nervous system, including the brain.
Because of my strong advocacy of astaxanthin, we have a very good relationship with astaxanthin suppliers. Thanks to that, we’ve been able to acquire a large supply of astaxanthin at a fantastic price, allowing us to pass along those savings to our readers and customers.
Combined with our email subscriber discount of 5% by using discount code nn5 you can now get my No. 1 most trusted source of astaxanthin at the best prices you’ll find anywhere. This is truly a fantastic value we’ve put together for our readers, and everything is in stock right now.
We also carry specialty astaxanthin formulas such as vegetarian capsules and formulas for skin, eyes and joints.
To your health,
– Mike

When antibiotics don’t work, use nature’s bounty to kill deadly superbugs like MRSA and flesh-eating bacteria


by JB Bardot 

(NaturalNews) In my article The 5 best natural antibiotics and anti-virals that destroy superbugs and just about everything else, I discuss some of the best natural substances for treating MRSA and other antibiotic-resistant bacteria. http://www.naturalnews.com/035516_natural_antibiotics_superbugs.html

Natural News recently reported frightening information regarding the development of new, antibiotic-resistant strains of MRSA and flesh-eating bacteria appearing in hospitals around the country. These findings indicate that even the last-stand antibiotic Vancomycin is no longer effective against the ravages of these deadly infections.http://www.naturalnews.com/036031_MRSA_antibiotics_infections.html

In addition to my five previous recommended remedies, here are five more powerful natural treatments that protect against MRSA, flesh-eating bacteria, and other superbugs.

First, a two-fold approach to prevention

There are two methods of prevention for using natural medicines to fight antibiotic-resistant bacteria. One of the best ways to lower susceptibility is to strengthen your system by eating alkaline foods like fresh fruits and vegetables. The most effective way to obtain medicinal benefits from your food is through juicing. If you’re scheduled for elective surgery, start juicing immediately to strengthen your immune system beforehand by creating an alkaline environment where no bacteria, fungus or virus can survive.

Additionally, use colloidal silver prophylactically to protect yourself before a hospital stay. Start taking it daily in small doses as soon as you find out when you’ll be admitted. If you end up in the hospital in an emergency situation, start taking colloidal silver as soon as possible; and in both cases, continue it through the duration of your stay, and for at least two weeks thereafter.

Fighting anti-biotic resistant MRSA and superbug infections

If you contract MRSA or a flesh-eating bacteria use one or more of the following natural treatments; or combine them with those mentioned in my other article.

Pascalite is a type of bentonite clay found only in the mountains of Wyoming. It possesses remarkable healing powers. When used topically, it’s known for its ability to draw infections from wounds in a matter of hours or days, bringing about total recovery.

Turmeric has been used in Ayurvedic and Chinese medicine for thousands of years to treat a wide range of infections. It’s antibacterial and anti-inflammatory properties have been found to be highly effective in the treatment of bacterial infections and can be used internally and topically for MRSA and other skin lesions.

Both turmeric and Pascalite should be made into a paste or combined with each other by mixing them with water and applying directly to the skin lesion. Keep moist by covering with plastic wrap or warm compresses. Reapply as needed. Additionally, you can mix either or both powders with Manuka honey for a potent remedy to treat MRSA and flesh-eating bacteria.

Oil of Oregano is an essential oil and best known for its ability to kill bacteria, controlling staph infections like MRSA. It has antiseptic, antioxidant, anti-fungal, anti-viral, anti-parasitic, anti-inflammatory, and pain relieving properties. Science Daily reported in 2001 on the results of a Georgetown University research study stating that the germ-killing properties of oregano oil were found as effective as most antibiotics — including vancomycin — for treatment of antibiotic-resistant superbugs such as E. coli, Salmonella, MRSA and flesh-eating bacteria.

Tea tree oil is a potent antibacterial, essential oil that has been shown effective in killing antibiotic-resistant MRSA on the skin. Therapeutic-grade tea tree oil must be used undiluted for this purpose. The highest quality oils are very mild, making it an excellent treatment even on open wounds.

Olive leaf extract has been used for centuries to fight bacterial infections and is currently being used to treat MRSA infections in some European hospitals. It contains an active compound that provides immune system support at the same time as it fights antibiotic-resistant infections.

Dirty Nutrition

Food companies fear Jonny Bowden.

He is to many of their “Frankenfood” products what Batman is to the Joker. In other words, he metes out justice, not so much my whomping holy Bat-hell out of them, but by exposing their products for what they are, which in many cases is high-tech slop.

But like any valiant crusader, he needs his forum. Welcome to Dirty Nutrition.

This is where Jonny Bowden will expose labeling shenanigans, bad foods masquerading as good foods; diet protocols that make as much sense as burlap underwear; and supplements that do little except supplement their manufacturer’s bank accounts.

Deceptive food manufacturers, shady supplement companies, government dieticians: You have been warned.

NO2 and Voodoo

A: What do I think of them? Let’s see… can we spell B U L L S H I T?

NO stands for Nitric Oxide, a very important molecule that signals the body to do all sorts of important things, one of which is dilate the blood vessels.

Most of these supplements are built around the amino acid L-arginine, which does tend to increase nitric oxide. That’s one reason many nutritionally minded MDs will recommend L-arginine for both the heart and for erectile problems (the connection is that both are affected by circulation).

The thinking behind these NO2 supplements is that by increasing nitric oxide you’ll improve circulation (probably true), which can help nutrients get to their destination in the body (probably true also).

But the idea that doing so is going to translate to bigger muscles is voodoo science.

Sorry. Save your money.

Curcumin for Fat Loss?

A: Curcumin, the active ingredient in the spice turmeric — the very same spice which makes Indian food yellow — is indeed terrific stuff, which is why I touted turmeric as a superfood in my book The 150 Healthiest Foods on Earth. Not only is it highly anti-inflammatory, but it might also be good for fat loss.

The info on curcumin and body fat comes from a study in the Journal of Nutrition that investigated the effect of adding curcumin to the diet of a specific strain of mice. The researchers were looking at the possible effect of curcumin on angiogenesis, which is the technical name for growing new blood vessels.

The researchers found that the curcumin did actually interfere with angiogenesis in the fat cells leading them to conclude that it might contribute to lower body fat and less gain in body weight. “Our findings suggest that curcumin may have a potential benefit in preventing obesity,” they wrote.

What does that mean in real life? Hard to say.

This study does suggest that curcumin might — repeat, might — slow down the creation of new fat on the body, but how much — and under what circumstances — it would do that in humans no one knows.

There are an awful lot of good reasons to use turmeric/curcumin even without fat loss on its resume. If, on top of all the other good things, it also helps reduce the accumulation of body fat, then that’s terrific. If not, it’s still worth using.

Here’s the Beef!

A: You should care very much, but probably for slightly different reasons.

Ground beef in the grocery store inevitably comes from what we call “feedlot farms.” These places are basically factories, and they bear as much resemblance to the old country farms of our childhood as a cheap Casio keyboard does to a handmade Steinway grand piano.

Cows on these “farms” are production machines for meat and milk. They’re fed grain, which isn’t their natural diet, and which causes great acidity in their systems. This produces “meat product” that’s very high in inflammatory omega-6’s and woefully lacking in omega-3’s.

They’re kept in confined pens and fed antibiotics to prevent the sickness that inevitably arises from the close quarters. They’re fed steroids and “bovine growth hormone” to help fatten them up. Then they’re “processed.” Whether the end product — the meat that winds up on your plate — has the DNA of 1,000 cows in it or not, it’s not something you should be eating.

Grass-fed meat is a whole different ballgame. Cows were meant to graze on pasture —their natural diet is grass, and when they roam on pasture and graze on grass their meat is higher in omega-3’s and CLA (conjugated linolenic acid), an important fat that has anti-cancer activity and may also help reduce abdominal fat. Since the cattle aren’t in confined quarters and they’re not eating primarily grains, they don’t get sick as much and aren’t fed massive quantities of antibiotics.

Now, “organic” meat is somewhere in between the two extremes. It usually means the cows were fed organic grain, which is only a minor improvement since cows shouldn’t be eating a diet of grain in the first place.

While the perception is that organically raised meat is better than non-organic meat, it’s still not nearly as good as grass-fed (pasture raised). Sometimes grass-fed meat is also organic, but some very conscientious farmers who raise real, healthy, pasture-grazing cows don’t meet some obscure government standard for organic so they’re not able to say their meat is “organic.”

I wouldn’t worry about it. Given a choice, I’d go with grass-fed over organic every time, though in the best of all worlds, you’d get both.

For what it’s worth, every study you’ve ever seen that talks about the bad health consequences of meat eating is looking at people who eat highly processed meat from factory farms. It would be very interesting to see if there are the same negative consequences to eating a diet of grass-fed (organic) beef with plenty of vegetables to balance it out.

No study like that has ever been done, but my hunch is that if people ate that way, the so-called “negative” health effects ascribed to eating meat would disappear.

Ban Trans-fats? Not So Fast…

A: That issue may be more complex than you think.

Late in 2006, Michael Bloomberg, the enormously popular mayor of New York City, announced that New York City would become the first city in the nation to ban trans-fats from the menu offerings of the city’s 24,000 restaurants. “If we can do without trans-fats, you’ll save a couple of hundred lives a year in New York City,” said the mayor.

Other cities, notably Philadelphia and Seattle, followed suit. And then in 2008, California Governor Arnold Schwarzenegger signed legislation that officially banned restaurants and other food establishments from using any margarine, oil, or shortening that contained trans-fats, making California the first state to adopt such a law covering restaurants. California, along with Oregon, already had laws banning trans-fats in meals served in schools.

Health experts were jumping for joy. Should they be? I’m not so sure.

It’s not that I’m a fan of trans-fats. No one has railed more loudly against these manmade spawn of Satan, which have absolutely no place in the human diet.

Don’t believe for a second those reactionary apologists at the American Dietetic Association who hedge their bets with their usual vanilla claptrap about “lowering your intake” and consistently link saturated fat and trans-fats as if they’re virtually the same thing. They’re not. In fact, as far back as 2002, the National Academy of Sciences Institute of Medicine issued a report that concluded that “the only safe intake of trans-fats is zero.”

So why am I not overjoyed about a trans-fat ban?

Because it’s a slippery slope. And understanding the pitfalls of such a ban — and the possible repercussions — can help us to think more deeply about the role of government in our diet.

Trans-fats are an easy target for government intervention. There’s basically no disagreement about what they do and how bad they are for you. They make the arteries more rigid, cause major clogging of arteries, cause insulin resistance, cause or contribute to type 2 diabetes, and cause or contribute to other serious health problems. Top nutritionists at Harvard have concluded that trans-fat could be responsible for an many as 30,000 premature coronary deaths per year.

But here’s the thing: Once the government starts deciding what you should and shouldn’t eat, you open up a really ugly can of worms. What about all the “experts” who think saturated fat should be kept as low as humanely possible? There’s very far from perfect agreement on that one, and if the “experts” get to dictate policy, the next thing you know I’ll be forced to order that idiotic egg white omelet, or pay a “sin tax” on full-fat yogurt.

And that’s where things get dicey.

Who’s going to decide what’s okay to eat and what’s not? The American Dietetic Assocation? The American Heart Association? The Corn Refiners Association? Are we going to ban high-glycemic foods (which leaves fructose untouched since it has a low-glycemic index)? And what’s next, vitamins?

And — not to get all political on you— but those who say all this regulation intrudes on the individual’s right to eat any crap he wants to, unfortunately, have a point. I may think your eating (or smoking, or drinking) habits are pretty stupid and destructive, but as long as it doesn’t hurt anyone else, do I really have the right to tell you not to do it?

It’s a thorny issue, and the answer may reside in a fascinating book written not by nutritionists, but by a professor of economics and a professor of law.

The book is called Nudge and it’s all about how organizations and government can help “nudge” people in a positive direction without taking away any of their freedoms — including the freedom to smoke or eat crappy trans-fats.

Consider, for example, these interesting factoids, all supported by copious research:

So what authors Cass Sunstein and Richard Thaler propose is a system of “nudges.” Put the fruits and vegetables first on the cafeteria line. Leave the crap there, but take advantage of the tendency to choose the first thing you see.

Make people opt-out of the organ-donor box on their drivers license, rather than having to opt-in. Make contribution to 401Ks automatic unless the employee chooses to check the “do not contribute” box.

You stack the deck for better decisions, but leave everyone’s freedom intact.

Here’s my solution to the trans-fat ban problem and the other much more thorny issues of food regulation and “sin taxes” on fast food that are sure to follow: Make every single restaurant post the nutritional data on everything they serve. And not buried behind the counter in some place that no one can find, but prominently on the menu.

Post the sugar content, the trans-fat content, even the stupid cholesterol content (which matters not a whit). Put it all out there for everyone to see.

Then educate people like crazy. Let them know what that 1,548 calorie super-burger is doing to their waistline; let them know what 3 grams of trans-fat per serving is doing to their heart; let them know what 27 grams of sugar per serving is doing to their chances of living past 60.

Then let them know that the cholesterol they “eat” doesn’t hurt them a bit. Let them know that the trans-fats they eat will kill them.

If we do our job as educators, more people will think twice about eating crap, but their freedom to do so will remain intact.

That just might be the best compromise we can hope for.

Dirty Nutrition

The idea that NO2 products are going to translate to bigger muscles is voodoo science.



Dirty Nutrition

Grass-fed meat is a whole different ballgame.

Dirty Nutrition

Ka-li-fornia doesn’t like trans fat.

About Dr. Jonny Bowden

TAG

Jonny Bowden, Ph.D., CNS, is a board-certified nutrition specialist and a nationally known expert on weight loss and nutrition. He has a master’s degree in psychology and counseling and a Ph.D. in nutrition, and has earned six national certifications in personal training and exercise. His books include: The 150 Most Effective Ways to Boost Your Energy, The 150 Healthiest Foods on Earth, and The Healthiest Meals on Earth. Learn more about Dr. Bowden and download one of his free audio courses at JonnyBowden.com.

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