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Monthly Archives: September 2016

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Many Antibacterial Soaps Are Now Banned: FDA

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Certain ingredients that are common in antibacterial hand and body soaps are no longer allowed. The U.S. Food and Drug Administration (FDA) announced on Friday that ingredients including triclosan and triclocarban—which have long raised safety concerns because they have been linked to hormone disruption, bacterial resistance, and even possibly liver cancer—will no longer be allowed.

The agency released its long-awaited final ruling on the issue, and said in a statement that companies can no longer market their antibacterial hand and body washes if they contained these ingredients. That’s because “manufacturers did not demonstrate that the ingredients are both safe for long-term daily use and more effective than plain soap and water in preventing illness and the spread of certain infections.”

The FDA says the rule is intended for products that require use with water, and does not include hand sanitizers or wipes. Some companies had preemptively begun removing the ingredients from their soaps due to public pressure and safety concerns.

In 2013, the FDA asked soap manufacturers to provide evidence on the safety and effectiveness of ingredients like triclosan and triclocarban after data suggested that they could increase risks for hormonal problems and bacterial resistance. If companies wanted to continue using these ingredients they had to prove that they worked better at reducing infections than products that didn’t contain them. The FDA says companies did not provide adequate safety and effectiveness data for 19 different ingredients.

RELATED: The Case Against Antibacterial Soap Is Getting Stronger

“Consumers may think antibacterial washes are more effective at preventing the spread of germs, but we have no scientific evidence that they are any better than plain soap and water,” Dr. Janet Woodcock, director of the FDA’s Center for Drug Evaluation and Research (CDER) said in a statement. “In fact, some data suggests that antibacterial ingredients may do more harm than good over the long-term.”

You can read more about the FDA’s decision here.

 

This article originally appeared on Time.com.

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BBQ Pulled Chicken Sandwich with Coleslaw

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BBQ Pulled Chicken Sandwich with Coleslaw Recipe
BBQ Pulled Chicken Sandwich with Coleslaw
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch, perfect for game-day parties and potlucks.

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More Americans Are Using Marijuana and Don’t See it as Harmful

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More Americans are using marijuana, and fewer people think that regularly doing so is harmful.

The new study shows that from 2002 to 2014, the number of American adults who used marijuana in the last year increased by 10 million and the number of people who used it daily increased by more than four million. More adults also started using marijuana for the first time. Yet there was not an increase in reported marijuana abuse or dependence.

The study, which was published in the The Lancet Psychiatry, surveyed over 50,000 adults between the years 2002 and 2014. Interestingly, the researchers also observed a drop—50% to 33%—in the number of people who thought that smoking marijuana once or twice a week was harmful.

The researchers note that the change in how people thought about and used marijuana happened in 2007. At that point, 12 states in the U.S. had legalized medical marijuana use. Policy changes may have impacted the number of people who use marijuana and how the public perceives it, the researchers argue.

“I hope my medical colleagues will start inquiring of their adult patients if they are using marijuana because it could interact with other medications or treatments,” says study author Dr. Wilson Compton of the National Institute on Drug Abuse. “The fact that people are using it on a regular basis means the public health community needs to be paying attention.”

The study authors write that there should be prevention efforts to “target the reduction in perceived harm of using marijuana.” They add that heavy marijuana use was associated with unemployment, lower-than-average income, diminished life satisfaction and criminal behavior, though it wasn’t shown that marijuana caused those issues.

Other researchers are keen to study the effects of marijuana and argue that it’s safe and has much potential for medicinal uses, like for pain treatment, anxiety, Alzheimer’s disease and more.

 

This article originally appeared on Time.com.

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Coconut chia pudding recipe

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Kickstart your day with a delicious bowl of coconut chia pudding or dessert, perhaps?

Ingredients

½ cup (25 g) flaked coconut

½ cup (5 g) chia seeds

1 cup (250 ml) coconut milk

1 cup (250 ml) coconut water

1 tsp pure vanilla extract

¼ cup (85 g) pure maple syrup, plus extra for drizzling

¼ tsp sea salt

½ cup (70 g) macadamias, lightly toasted and crushed

Seasonal fruit, such as mixed berries, pomegranate seeds, figs, grapes, and sliced strawberriesMicro-herbs and edible flowers (optional), to serve.

Method

Place the coconut, chia seeds, coconut milk, coconut water, vanilla, maple syrup and salt in a bowl and mix until very well combined. Soak in the fridge for at least 2 hours.

This is an edited extract from The Healthy Model published by Lantern.

Recipe first published in nourish magazine.

 

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Southwestern Salmon Cobb Salad

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Southwestern Salmon Cobb Salad Recipe
Southwestern Salmon Cobb Salad
Here’s a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky flavor from chipotle peppers instead, and add salmon for a power-protein kick. Look for small cans of chipotle peppers in adobo sauce with Mexican foods at large supermarkets.


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Chocolate chip peanut butter cookies recipe

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Love peanut butter and chocolate? Try these guilt-free chocolate chip peanut butter cookies for a treat by Heidi Cannon.

What you’ll need

½ cup apple sauce 
1 cup peanut butter
3 tbsp chocolate chips
1 tsp baking soda
1 tsp vanilla extract
1 ½ cups oatmeal 
1 sachet Stevia sweetener
1 cup chocolate protein powder

What you’ll do

Mix ingredients and bake for 8 to 10 minutes or until golden brown (these cookies bake fast, so keep a close watch on the oven). 

Heidi’s protein baking intel:

1. Always pre-spray any cooking tin or sheet as protein loves to stick! I use coconut oil or low-fat cooking spray. It also helps to use a non-stick baking dish or sheet. 

Nutrition info (per cookie)

2. Watch your baking. All ovens cook differently, so check them every five to 10 minutes to ensure optimal results.

3. Freeze. Because these recipes have no butter, flour or sugar, they don’t typically stay as well preserved as regular cakes and cookies. If you won’t get through 48 cookies in a few days (a-hem), freeze the rest and thaw as you need them. They’ll still taste great. 

kJ 96 // Fats 1.63g  // Carbs 1.56g // Protein 3.34g 

Looking for more guilt free treats? Try these high protein chocolate cupcakes. 

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