Meet The Superfood of the Future

This Amazing Marine Plant Nourishes Your Body, Speeds Up Healing and Regenerates Your Cells     Marine phytoplankton grows in oceans, seas, rivers and lakes. It's one of the most amazing plants most people have never heard of. It's too small to see, yet it provides the earth with nearly all its oxygen — 90%. When it comes to your health, it's one of the most dense superfoods on earth. I've taken a marine phytoplankton supplement myself for years, but now I've come across a new product that sounds to me like a breakthrough.     I'm sure you've heard of marine phytoplankton — also called micro-algae — such as spirulina, chlorella, blue-green algae and astaxanthin — all of which are available in various food supplements. These are made from single-celled water dwellers — microscopic algae of which there are anywhere from 200,000 to 800,000 species (nobody knows for sure — "only" 40,000 species have been identified and named so far.)     After more than 30 years of research, and tens of millions of dollars invested, a team of European doctors, microbiologists and marine scientists discovered one particular species of micro-algae; out of all those hundreds of thousands, that contains the highest nutritional values for human consumption of any species found so far.     And on top of that, there's a new way of processing this superfood making sure that 100% of the nutritional value is delivered to you in its purest form. Other types of algae like spirulina, chlorella, klamath lake blue green, etc. are all over-processed and delivered in a state where the 'actives' are totally depleted by the time they are consumed.     This special strain of Marine Phytoplankton called Nannochloropsis Gaditana has a cell wall that is instantly digestible in the human body, immediately releasing the nutrients at a cellular level. They're so small, it would take five of them to equal a red blood cell, yet there's an incredible wealth of life energy stored in every single cell (more than 10 billion cells in a single drop)!     This unique strain of micro-algae contains more than 100 nutritional properties including all the amino acids, all the essential fatty acids (Omega 3's — EPA/DHA), vitamins, key minerals and trace elements, rare antioxidants, phospholipids, electrolytes, nucleic acids, enzymes and co-enzymes.     The researchers selected this particular strain because it combines all these nutrients in the best proportions to make it unique and highly effective in helping the human body to regenerate cells and to heal.     Near miracle benefits have been reported     Another quality that makes it so powerful and effective as a healing substance is that each of the 'nano sized' nutrients are able to go directly inside a human cell and feed it at a mitochondrial level. The mitochondria are a cell's energy factories. A substance that nourishes them directly is priceless.      This is one reason Dr. Jerry Tennant, founder and director of the Tennant Institute of Integrative Medicine, who has treated thousands of people with chronic diseases, believes this food achieves such fast results—especially in cases of critical and chronically ill patients suffering from poor liver function. While other products took months to see noticeable benefits, this particular species of micro-algae produced significant results within days.     "With people who are extremely ill ... you can't get their system to absorb the raw materials needed to make neurochemicals," states Dr. Tennant. "The marine phytoplankton are microscopic plants .... Because they are so microscopic, they go right through a sick digestive system and a sick liver, and you'll be able to start restoring neurochemicals and minerals even in somebody who's critically ill. Nothing else I know of will do that."     This strain of micro-algae/marine phytoplankton is the 'Parent' source of DHA (Docosahexaenoic acid), an omega-3 fatty acid — the type of fatty acid Dr. Mehmet Oz (also known as "America's Doctor") recently said is the most important food supplement you can take.     Nannochloropsis Gaditana is the richest source of EPA (Eicosapentaenoic acid). EPA is also converted to DHA by the human body as needed. EPA and DHA are crucial for the brain and retina. When you have the levels you need, your brain functions more efficiently, and your eyes function better, too. DHA structurally makes up 60 percent of the fats in your brain. Unknown to most people, but revealed in science many times in the last three decades, EPA is the most important Omega 3 as it supplies functional nutrients for the brain daily and is used to build up the myelin (protective sheath surrounding nerve fibres).     'Parent Forms' of EPA and DHA work in tandem with amino acids to produce the vital nutrients that are able to cross the blood brain barrier! Some people say this superfood actually contains — or provides the raw material — for every nutrient your body needs.     Man cannot live by bread alone, but he might be able to live on nothing but micro-algae — provided it's the right strain! Find out for yourself.     Because it's a green superfood, it's also high in chlorophyll, as you would expect. Chlorophyll boosts your immune system, produces cancer-fighting carotenoids, and protects the body against free radicals in the air, water and food.     The vast array of nutrients found in marine phytoplankton—the amino acids, essential fatty acids, organic plant minerals, pigments rich in carotenoids, astaxanthin and more—work with one another like a team, in every cell in the body. It's a better solution than taking all these nutrients one at a time, in separate supplements, the way most of us do.     If you were to create an EPA/DHA extract from marine phytoplankton, for instance, the result would be a large fat molecule that would be unable to cross the blood-brain barrier. When the EPA/DHA is bonded with an array of other nutrients — not in an isolated state — the brain can utilize it. In general, the body can use the individual nutrients found in marine phytoplankton to produce hormones, enzymes, vitamins, fatty acids, proteins, and other nutritional elements.     Marine phytoplankton reportedly enhances brain function, improves immune function, helps fight invading microbes such as viruses and bacteria, improves cellular repair, protects against radiation, and helps the body cleanse and nourish in a way that's second to none. There's more: it has anti-inflammatory and antioxidant benefits. It even improves circulation and heart function allowing you to enjoy sustained energy all day.     How one man was close to death until he found marine phytoplankton     Seven years ago, Ian Clark suffered from terrible health. He suffered from several life-threatening health conditions, and he realized that his lifestyle and habits were slowly but surely killing him. He came so close to dying, he finally changed his ways.      As he learned the things he had to do to regain his health, Ian found the evidence for the many benefits Nannochloropsis Gaditana, the strain of marine phytoplankton I've been talking about. It changed his life. He credits this one substance with restoring his health and even helping him lose weight. I can't tell you it's a weight-loss secret, but Ian says that's one of the benefits he experienced!     His research into marine phytoplankton brought him into contact with a supplier who provided him with fresh harvested marine phytoplankton paste. I won't go into details on how it's made, but when it is harvested, it is so concentrated, it has the consistency of peanut butter. When in this form, the trillions of micro-algae are actually still a living plant form, and in their most potent state for human consumption.     As you can imagine, the "living paste" would spoil in a short time, but by a stroke of luck, Ian was contacted by a company that manufactures a natural preservative made from a concentrated and purified sea mineral solution. When the live paste is put into this solution, its nutritional value and benefits are preserved permanently without refrigeration.      To me, this is the most unique and fascinating thing about Ian's product: It's composed of live, not freeze-dried, marine phytoplankton. He tells me it's the only product of its kind available today!      Ian didn't actually set out to market the product. He just created it for his own use and to share with people he knew. He had to change his mind when the first people who tried it experienced incredible health benefits. Word got around, and before long Ian couldn't keep up with the demand. Now the product, called Ocean's Alive, is made in an FDA-approved manufacturing facility and he fills orders coming in from all over the world. Many people have told him the product has dramatically improved their lives.     Here are some of the reported benefits: Obesity—helps boost metabolism and give cells more energy, thereby facilitating weight loss Memory Loss—crosses the blood-brain barrier to reach the deepest glands in the brain, helping to stimulate creation of neurotransmitters and improve brain function and memory Diabetes—helps restore normal glucose levels. Faster Healing Time—accelerates repair of damaged cells, supporting the body's effort to heal faster Neurological Disorders—delivers important nervous-system repair agents such as DHA and EPA, thereby helping to rebuild the protective sheathing around nerve cells Fatigue—helps oxygenate cells and boost energy levels Poor Eyesight—high antioxidant level helps support good eye health.      If you'd like to discover how you can benefit from Ocean's Alive concentrated marine phytoplankton, click here. You'll see how it supports DNA repair, glutathione production and promotes growth hormones and stem cells to slow down your aging process. You'll also see how it differs from other types of marine phytoplankton supplements—and how, in as little as 60 days, you can nourish every single cell in your body with it.

UPCOMING BSU ATHLETIC EVENTS

Saturday, February 18         Basketball vs. Virginia State University

                                                (WOMEN’S BASKETBALL AND CHEERLEADING SENIOR DAY)

Lady Trojans vs. Lady Bulldogs                                         1 pm

Trojans vs. Bulldogs   (TV Game)                                      4 pm 

                                                (Leonidas S. James Complex – A.C. Jordan Arena)

                                                For ticket information, call 301-860-4062

Saturday, February 25         Men’s Basketball vs. Washington Adventist University

                                                (MEN’S BASKETBALL AND TRACK & FIELD SENIOR NIGHT)

Shock vs. Bulldogs                                                               7 pm

                                                (Leonidas S. James Complex – A.C. Jordan Arena)

                                                For ticket information, call 301-860-4062

NCAA Mens Basketball: BOWIE STATE TAKES DOWN LINCOLN (PA) LIONS 69-63. NCAA Womens Basketball: MILES LEADS BOWIE STATE TO 78-45 WHITEWASH OF LINCOLN (PA)

BOWIE STATE TAKES DOWN LINCOLN (PA) LIONS 69-63 Click Here To Watch The Rebroadcast                 (BOWIE, Md. – February 11, 2012) Junior Dameatric Scott scored a Bowie State career-high to lead the No. 21 Bulldogs to a 69-63 victory over the Lincoln University of Pennsylvania Lions in a nationally televised contest.                 The Bulldogs got some distance from Lincoln in the final two minutes as Bowie State took their largest lead of the opening half 31-24 after a pair of free throws by senior Travis Hyman.  However, the Lions got a 3-pointer from Justin Jackson to close the gap to 31-27 right before halftime.                 Lincoln (11-14, 6-8 CIAA, 4-4 North) opened the second half on a 13-4 run to take a 40-35 lead following a Kenny Sharpe 3-pointer from the right wing with 15:40 remaining.  Bowie State quickly responded and tied the game at 40 after a Scott 3-pointer and putback with 13:57 left.                 Scott’s trey sparked a 14-9 run to give Bowie State a 54-49 advantage with just under eight minutes left in the game.  Lincoln’s Lions had a small spurt to trim the deficit to 54-53 after a Sharpe free throw at the 6:55 mark.                 The Bulldogs used a 10-4 run, capped by a three-point play by senior Darren Clark to give Bowie State a 65-57 lead with 1:37 remaining.  The Lions tried to rally with buckets by Denzel Mooney and Richard Glover to cut the deficit to 65-61 with 29 ticks left on the A.C. Jordan Arena scoreboard.                 Junior Byron Westmorland missed a pair of free throws with 18 seconds left and Lincoln took advantage as Sharpe scored on a tip-in.  BSU senior Jay Gavin was fouled on the throw in and sank a pair of free throws with 11.4 seconds left and sealed the win with two more free throws with 3.6 seconds remaining in the CIAA Northern Division matchup.                 Sharpe recorded game-highs of 22 points and nine rebounds to pace Lincoln.  George Jackson scored 14 points and Mooney added 13 points.                 The Lions shot 34 percent from floor (23-of-67) compared to 40 percent (21-of-52) from the floor for the Bulldogs.                 Besides Scott’s production, Clark and Westmorland chipped in 13 and 12 points respectively and Gavin finished with 10 points.  Bowie State was credited with 16 total assists with Clark and Gavin handing out six and four respectively.                 Bowie State (19-4, 11-3 CIAA, 7-1 North) will take a break from play before hosting the Trojans of Virginia State University next Saturday (February 18th) at 4 pm in another live television event. MILES LEADS BOWIE STATE TO 78-45 WHITEWASH OF LINCOLN (PA)                 (BOWIE, Md. – February 11, 2012)  Bowie State played their best half of basketball in the first 20 minutes and sprinted to a convincing 78-45 whipping of Lincoln University of Pennsylvania.  The BSU Lady Bulldogs, winners of four straight, improve to 7-14 overall (7-7 CIAA) and move into first place in the Northern Division with a record of 6-2.                 Bowie State, which shot 58 percent from the floor and 20-of-22 from the free throw line in the first period, opened the game with an 1804 run, capped by a pair of free throws by senior Juliette Turner with 12:55 remaining in the opening half.  The hot-shooting Lady Bulldogs strolled into the break with a very comfortable 52-23 lead.                 Lincoln (7-19, 3-11 CIAA, 3-5 North) really struggled from the floor in the first half, making only 8-of-21 from the field (38 percent).  The Lady Lions made almost as many free throws as field goals in the first half making 5-of-8 from the charity stripe.                 The BSU Lady Bulldogs shooting dropped significantly in the second half, falling to a chilly 24 percent (5-of-21).  Bowie State continued their good free throw shooting, knocking down 16-of-20 in the final half of play.                 The Lady Lions field goal shooting decreased in the second half as well, dipping to 30 percent on 8-of-27 from the floor.  Just like the first half, Lincoln (PA) made 5-of-9 at the free throw line.                 Cynthia Johnson scored a team-high 17 points to lead Lincoln (PA) to go along with five rebounds and Denyse Moore finished with 10 points for the Lady Lions.                 Sophomore Brooke Miles paced Bowie State’s Lady Bulldogs with a career-high 22 points which included a perfect 10-of-10 at the foul line.  Turner and senior Kimberly Jones rounded out Bowie State’s double figure scorers with 16 and 10 points respectively.                 Bowie State will have a six-day layoff before returning to action – Saturday (February 18th) hosting Virginia State University to close out the home portion of their 2011-2012 campaign.  Three Lady Bulldog seniors (Turner, Jones and Chanita Jordan) will be honored with a special awards presentation at the conclusion of the game.

An antioxidant in the last place you'd look

Chocolate is a Powerful Health Food -- But Heed This Warning     A bit of good news if you receive a gift of chocolate this Valentine's Day: For once, something that tastes good is good for you. Chocolate "teems with antioxidants that prevent cancer," according to a Cornell University study published in 2003.     And the results of an animal study -- just published in December, 2011 -- show that eating cocoa, the raw material in chocolate, can help prevent cancerous lesions in the colon.     Does this give us a license to load up on candy bars, brownies, hot chocolate and (my favorite) Black Forest cake? Let's find out. . . Continued below. . . Ten-year breast cancer survivor was told: "You'll be dead in a year" (Pssst!! That was 10 years ago!)     Doctors didn't give Wiltrude much hope when they diagnosed her with cancer in the year 2000. Wiltrude, a German psychologist, never thought cancer would happen to her. But it did. And it came as a big shock.     One doctor told her, "You'll be dead in a year." Late stage breast cancer is virtually incurable using conventional treatments. Even M.D.s admit it. They talk about "buying you more time." (Don't count on it. The evidence shows you're better off doing nothing than chemo.)     When Wiltrude told her doctor she was going to try alternative treatments, he said, "You are committing suicide with what you're doing." But she was determined to find a way to beat her cancer.     Thanks to the wonders of the Internet, this European woman came across a book by my good friend Bill Henderson, one of the smartest and wisest people I know when it comes to cancer treatment.     She tried Bill's top, number one recommendation — a gentle treatment you can do at home for just $5.15 a day. What's more, the cost goes down to $3.50 after six weeks because you just need a maintenance dose. And it even tastes good.     Not only has Wiltrude passed the five-year cancer survival mark, she's survived for ten years. We just interviewed her recently for this publication. The radiologist who tests her every year told her, "You're the only one with this kind of result."     You can find out about Bill’s proven cancer treatment plan in a free video presentation — click here to watch it now.     When I ask him about some of the treatments that top alternative doctors use, Bill sort of shrugs and says, "They're fine, but why bother? My treatment works, you can do it yourself, and it costs practically nothing."     He's coached thousands of cancer patients with all different types and stages of cancer. Most of the people who follow the detailed, specific plan in this Special Report get over their cancer and live for years.     "Almost any kind of cancer is reversible," says Bill. "I never give up on anyone." Click here and watch the free video presentation about Bill’s amazing cancer protocol.     The Cornell study was entitled "Cocoa has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine." That's a quite a discovery!1     "If I had made a prediction before conducting the tests, I would have picked green tea as having the most antioxidant activity," said one of the researchers, Chang Y. Lee. "When we compared one serving of each beverage, the cocoa turned out to be the highest in antioxidant activity, and that was surprising to me."     He added that as recently as 1993, food scientists did not know that phenolics had an important role in human health. Phenolics or polyphenols are substances found in many plants that are good for your health. They tend to be associated with aromas and flavors — and rich in antioxidant power. The tannins in red wine, for example, are phenolics.     The Cornell comparison of cocoa to green tea and red wine produced startling results. Cocoa turned out to be about twice as rich in beneficial substances as red wine and three times as rich as green tea.     Professor Joe Vinton of the University of Scranton says the darker the chocolate is, the better it is for you. Ounce for ounce, milk chocolate has twice as many antioxidants as blueberries, but dark chocolate has five times as many. But the antioxidant power of cocoa powder is even higher — twice that of dark chocolate. Eat it off the tree, or as close to that as you can get     The industrial processes that turn cocoa into chocolate reduce its antioxidant properties. The less processed the chocolate, the better it is for your health.     Cocoa is harvested from a plant called "cacao," derived from an Aztec word. This is an evergreen tropical American tree that bears a leathery fruit on the trunk and older branches.     Cocoa powder — the pure stuff — is made from cacao seeds that have been fermented, roasted, shelled, ground, and freed of most of their fat. Most of the polyphenols do survive being heated.     Besides antioxidants, cocoa contains a wealth of other substances that can do you good, including 400 different compounds that promote a better mood and relieve anxiety. Most chocolate fans don't need to be told the stuff gives you a lift. And now the scientific proof is in. Who needs Paxil and Prozac? Chocolate and cancer prevention     A new study from Spain's Institute of Food Science and Technology (ICTAN) supports the idea that eating cocoa powder can help prevent cancer — or at least colon cancer.2     In the study, rats were fed a diet consisting of 12 percent cocoa while a control group was not fed cocoa. The animals were then given a chemical known to cause cancer lesions in the colon wall. The rats fed a cocoa-rich diet developed fewer lesions than the control group.     The researchers also found an improvement in the antioxidant defenses of the cocoa-fed animals and a decrease in indications of oxidative damage (damage caused by free radicals).     The researchers believe that cocoa helps protect from cancer by interrupting cell-signaling pathways involved in cancer cell proliferation, and also by inducing apoptosis (programmed cell death). Apparently the cancer-fighting substances in cocoa are not absorbed well in the small intestine. That's enables them to find their way into the large intestine — the colon — with their antioxidant powers intact. Chocolate yes, sugar no     Although there's strong support for the antioxidant value of unprocessed cocoa powder, most of the health benefits are negated by making it into chocolate -- mixing it with gobs of sugar and saturated fat. It's a wash, at best.     There are some chocolate companies that sell dark chocolate candy that supposedly contains a full, rich dose of antioxidants. Check the labels for sugar content.     When I was a child, my older sister and I had hot chocolate every morning for breakfast. (Those were the days). My sister made hers with unsweetened Hershey's cocoa powder, while I made mine with sugar-loaded Nestle's Quik. My sister had the right idea, although she added her own sugar and probably ended up with a drink as sweet as mine.     If you can restrain your shaking, addicted hand from reaching for the sugar jar, a drink made from unsweetened cocoa powder can give you a wealth of health benefits. In fact, it's fair to call it a "super food."     If you've eaten mole poblano — chicken with chocolate sauce -- at a Mexican restaurant, you've encountered unsweetened chocolate — and, yes, it does taste good.     Meanwhile, there's a food that's definitely bad for a great many of us. If you missed the article in the last issue about this lethal substance, scroll down and catch it now. Sick and don't know why? This could be the reason     Does the term "healthy" come to mind when you see the words wheat, barley and rye? When eaten as whole grains, they do provide health benefits for most folks who eat them. But not for everyone. In fact, ditching these products may be one of the best steps you can take for good health. Keep reading to find out why. . . Continued below. . . You're being conned!     Your doctor told you to kiss bread goodbye...but your cramping and gas didn't stop. The truth? There are so many OTHER foods containing lectins that could be upsetting your digestive health! An amazing blend of nutrients can promote your gut's health and allow you to splurge on the foods you love on occasion. Click here to learn more.     Whole grain wheat, barley and rye can be good sources of complex carbohydrates, as well as some key vitamins and minerals. And according to the Mayo Clinic1 — they may even help lower your risk of heart disease, diabetes and certain cancers.     Now that's the good news for the majority of folks who eat them. Unfortunately, some people have difficulty digesting the protein called gluten found in these grains.     But the damage goes far beyond digestive upset. Gluten intolerance is associated with a wide range of "mystery" medical problems that have stumped the victims — and their doctors.     The sad truth for many people with gluten intolerance is that they run a greater risk of developing intestinal cancer! Gluten, gluten everywhere…     You might have never thought about it, but many of your favorite foods could be made from grains that contain gluten. I'm talking about tasty items such as warm, delicious breads and cookies… mouth-watering pizza… and even a tall, frosty mug of beer!     If you find yourself belching often and being troubled by frequent bouts of stomach-rumbling gas—your gut could be sending you a warning.     Your digestive troubles could be a sign that you suffer from gluten intolerance. The worst form of gluten intolerance is celiac disease, an inherited autoimmune condition that affects nearly 3 million American children and adults. It's a very serious illness. What's more, experts think it could affect far more than 3 million.     The Celiac Disease Foundation2 said people with celiac disease have a permanent intolerance to foods containing gluten. This protein does two harmful things: It prevents your body from properly absorbing nutrients, and It causes inflammation and damage to the small intestine. A 72% higher risk of dying     Left untreated, the complications from celiac disease can be fatal. A study of more than 30,000 patients reported in the Journal of the American Medical Association featured data gathered from 1969 until 2008. Patients either had: 1) celiac disease, 2) intestinal inflammation but not full-blown celiac disease or 3) gluten sensitivity.     Researchers found that subjects with full-blown celiac disease had a 39% higher risk of dying. The risk was a whopping 72% for those with intestinal inflammation, and 35% for those with gluten sensitivity!     Research now shows many other chronic health conditions are triggered by gluten sensitivity and intolerance. And most of the time, doctors don't know that gluten sensitivity is the culprit. Here's why gluten keeps some doctors scratching their heads…     Dr. Thomas O'Bryan is a board-certified clinical nutritionist who's studied many of the underlying causes of metabolic disorders and chronic disease. In the DVD Unlocking the Mystery of Wheat and Gluten Sensitivity, Dr. O'Bryan quoted a 1996 report from the American Celiac Society that showed the majority of celiac patients visited five or more doctors before their condition was diagnosed properly!     In short, the vast majority of people with wheat sensitivity and/or celiac are undiagnosed. They're sick and don't know why — and neither does their doctor.     Why all the mystery? One reason is there are no signs or symptoms typical for all people with celiac disease. Some people experience abdominal pain, bloating and intermittent diarrhea—and others may have no symptoms at all.     What's more, celiac disease can mimic symptoms of other conditions, such as anemia, Chron's disease, irritable bowel syndrome and gastric ulcers.     It doesn't stop with the GI tract. Dr. O'Bryan said gluten intolerance may cause inflammation throughout the body, which can trigger a variety of health problems including: Autoimmune disorders (lupus, thyroid disease, etc.) Attention Deficit Disorder Chronic Fatigue Syndrome Depression and anxiety attacks Epilepsy Multiple Sclerosis Migraines Rheumatoid arthritis Schizophrenia And a host of other illnesses!     Worse still, research shows a person with undiagnosed celiac disease has an increased chance of developing cancer or lymphomas of the small intestine.     The odds have soared that you or someone you know may need to remove gluten from their diet. In fact, Dr. Joseph Murray, M.D., a Mayo Clinic gastroenterologist, called celiac disease a "public health issue."3     One study compared blood tests of 10,000 people from fifty years ago with tests on 10,000 people today. Researchers found a 400 percent increase in full-blown celiac disease!     So what can you do to protect yourself from the health problems associated with celiac disease? You MUST take this important step     The first way to address gluten intolerance is to avoid all foods that contain gluten. And remember, this involves more than just avoiding grains.     One of our valued sponsors, True Health, offers a supplement that reduces the symptoms of gluten intolerance. I guess you can even have bread or a piece of cake once in a while if you take these supplements, and you won't feel distress. It sounds like it's worth looking into -- click here if you want to know more.     But let me stress that this is just a BandAid solution. If you're gluten-intolerant, you need to give up all foods that contain gluten. Period. And if you've got celiac disease — not just run-of-the-mill gluten intolerance -- you can NEVER have anything with gluten in it, supplement or no supplement. Celiac disease is dangerous. Read this BEFORE you lick another envelope or stamp!     The National Institute of Diabetes and Digestive and Kidney Diseases said gluten is also hiding in products such as lip balms, medicines, and even in the glue on some envelopes and postage stamps!     Don't toss all your stationery just yet. Most envelopes made in the U.S. use glue made from corn-based products. And U.S. postage stamps use sticky adhesives that don't require a lick.     But be on the watch for the sneaky buzz words that really could be wrecking your gluten-free diet such as: Emulsifier Flavoring Hydrolyzed Stabilizer Starch     If you're wondering whether you have gluten intolerance, your doctor can run tests to diagnose your condition. Once you know whether you have problems with gluten—you can develop an action plan for healthier eating.     So does following a gluten-free diet mean all your food will be boring and taste like cardboard? Hardly! I'm on a no-wheat diet and I've found delicious breads and crackers that are made without wheat (my personal favorite is a millet-flax bread).     Many grains and starches such as buckwheat, corn, flax, millet, rice and tapioca can still be part of a gluten-free eating plan. And so can beans, eggs, nuts, fresh meats, fruits and vegetables.     What's more, many specialty food stores offer tasty products that are clearly labeled as gluten-free. This can take some of the hassle out of your trips to the grocery store!     Sueson Vess, consultant, food coach and author of gluten-free cookbooks, offers several suggestions on how to cook delicious meals that won't tie your stomach in knots—or put your life at risk! You might consider checking out her website at www.specialeats.com.     People with celiac disease who make the effort to eat a gluten-free diet often reduce their symptoms and experience fewer complications from the disease. Surely the sacrifices you might make will pale in comparison to the years of healthy living you may gain!

Bowie State U Hoops Vs Chowan Recap

NO. 21 BOWIE STATE OVERPOWERS CHOWAN HAWKS 91-68 Watch The Game (Rebroadcast)                 (BOWIE, Md. – February 7, 2012)  No. 21 Bowie State University shot nearly 55 percent from the field and drained 10 three pointers en route to a 91-68 thrashing over Chowan University.  The Bulldogs dominated for the majority of the game, going up by 30 on two occasions.                 Bowie State (17-4, 9-3 CIAA, 5-1 North) out-rebounded Chowan 43-30 and scored 16 more points in the paint than did the Hawks.  Four Bulldogs players scored in double figures with senior Jay Gavin leading the charge with 17 points.  Senior Travis Hyman notched a double-double with 15 points and a game-high 12 rebounds.                 Mark Anthony Buright scored 14 points to lead Chowan.  Chris Williams added 12 and Alray Blackmon chipped in nine points.  Quinton McDuffie scored nine and pulled five rebounds for the Hawks.                 Chowan (7-17, 1-11 CIAA, 1-5 North) made just 4-of-17 (23.5 percent) from three point territory compared to 10-of-23 (43.5 percent) for Bowie State.                 Bowie State did not score their first points of the game until a dunk by Hyman got the Bulldogs into a rhythm.  A 16-0 run gave the Bulldogs a 21-4 lead with 12:18 to play in the first half.  The lead later expanded to 30-8.  Chowan brought it within 20 with just under three minutes left in the first half, but could not get any closer.                 The Bulldogs opened its largest lead of the game, 57-27, flowing three Darren Clark free throws at the 16:33 mark of the second half.  A 16-8 Chowan run, capped by a Williams dunk, pulled the Hawks within 22 with 12:18 left to play.  However, that’s as close as the Bulldogs would allow the Hawks to get for the rest of the night.                 Bowie State made a season-high 34 field goals (out of 64 attempts) and recorded a season-high 23 assists.  One negative stat for the Bulldogs came via 24 turnovers, also a season-high.                 “We came out and played well, but I’m not pleased with the number of times we turned the ball over”, said Bowie State head Coach Darrell Brooks.                 The Bulldogs knocked down 18-of-31 first half field goals (58.1 percent) and 16-of-31 (51.6 percent in the second half.  Bowie State blocked a season-high 10 shots with junior Byron Westmorland swatting away a career-high three shots.                 Bowie State will roll out the A.C. Jordan Arena welcome mat for Elizabeth City State University – Thursday (February 9th).  The Vikings and Bulldogs are scheduled for a 7:30 pm tip time. BOWIE STATE LADY BULLDOGS SWEEP CHOWAN HAWKS 63-51                 (BOWIE, Md. – February 7, 2012)  The Bowie State University Lady Bulldogs won their second straight game for the first time this season, defeating the Hawks of Chowan University 63-51.  After starting the season 1-13, the Lady Bulldogs have won four of their last six games and sweep the season series against the Hawks.  Chowan’s record falls to 8-14 overall (3-9 CIAA, 1-5 North), and Bowie State improves to 5-14 overall (5-7 CIAA, 4-2 North).                 Chowan made 21 field goals to just 18 for Bowie State, but the Lady Bulldogs held a huge advantage at the free throw line.  For the game, Bowie State shot 23-of-30 at the charity stripe.  The 23 BSU free throws were a season-high for the Lady Bulldogs.  Chowan shot just 6-of-14 overall.  Free throws proved to be a pivotal aspect of the game, as nearly every other statistical category was even between the two teams.                 Bowie State held a slight rebounding advantage (36-32), but Chowan had more steals and forced the Lady Bulldogs into 20 turnovers.                 “The momentum is starting to swing our way and every win, especially at home is a good win”, said first-year head coach Renard Smith.  “The ladies fought hard and everyone stepped up to the challenge.”                 The game was defined by scoring runs, and the Hawks had the first one, going up 7-2 early in the game.  Bowie State came right back with a 15-3 run to take a 17-10 lead with 9:52 left in the first half.  An 8-1 Chowan run tied the game at 18, but the Lady Bulldogs regained an 11 point lead (31-20) at the three minute mark of the first half.                 After holding a 34-23 halftime lead, the Lady Bulldogs opened the second half with a 9-2 spurt to go up 43-25.  However, Chowan would not throw in the towel, holding Bowie State to just three points over the next 9:32 to climb back within seven points.  A Ransheda Jennings layup with 1:20 remaining in the game brought the Hawks within six, but Bowie State went 10-of-11 at the free throw line down the stretch to seal the victory.                 Talaya Lynch scored a game-high 22 points for Chowan and Jennings added a dozen points.  Lynch was also the Hawks’ leading rebounder with six.                 Senior Juliette Turner led the Lady Bulldogs with a double-double; 17 points and 15 rebounds.  Sophomore Brooke Miles was Bowie State’s top scorer with 18 points (one shy of her career-high) to go along with four rebounds and fellow sophomore Chanet Wallace grabbed 10 rebounds off the Lady Bulldogs bench.                 The Lady Bulldogs return to the hardwood – Thursday (February 9th) hosting the Lady Vikings of Elizabeth City State at 5:30 pm in BSU’s A.C. Jordan Arena.

The real reason you don't feel well

Sick and don't know why? This could be the reason     Does the term "healthy" come to mind when you see the words wheat, barley and rye? When eaten as whole grains, they do provide health benefits for most folks who eat them. But not for everyone. In fact, ditching these products may be one of the best steps you can take for good health. Keep reading to find out why. . . Continued below. . . You're being conned!     Your doctor told you to kiss bread goodbye...but your cramping and gas didn't stop. The truth? There are so many OTHER foods containing lectins that could be upsetting your digestive health! An amazing blend of nutrients can promote your gut's health and allow you to splurge on the foods you love on occasion. Click here to learn more.     Whole grain wheat, barley and rye can be good sources of complex carbohydrates, as well as some key vitamins and minerals. And according to the Mayo Clinic1 — they may even help lower your risk of heart disease, diabetes and certain cancers.     Now that's the good news for the majority of folks who eat them. Unfortunately, some people have difficulty digesting the protein called gluten found in these grains.     But the damage goes far beyond digestive upset. Gluten intolerance is associated with a wide range of "mystery" medical problems that have stumped the victims — and their doctors.     The sad truth for many people with gluten intolerance is that they run a greater risk of developing intestinal cancer! Gluten, gluten everywhere…     You might have never thought about it, but many of your favorite foods could be made from grains that contain gluten. I'm talking about tasty items such as warm, delicious breads and cookies… mouth-watering pizza… and even a tall, frosty mug of beer!     If you find yourself belching often and being troubled by frequent bouts of stomach-rumbling gas—your gut could be sending you a warning.     Your digestive troubles could be a sign that you suffer from gluten intolerance. The worst form of gluten intolerance is celiac disease, an inherited autoimmune condition that affects nearly 3 million American children and adults. It's a very serious illness. What's more, experts think it could affect far more than 3 million.     The Celiac Disease Foundation2 said people with celiac disease have a permanent intolerance to foods containing gluten. This protein does two harmful things: It prevents your body from properly absorbing nutrients, and It causes inflammation and damage to the small intestine. A 72% higher risk of dying     Left untreated, the complications from celiac disease can be fatal. A study of more than 30,000 patients reported in the Journal of the American Medical Association featured data gathered from 1969 until 2008. Patients either had: 1) celiac disease, 2) intestinal inflammation but not full-blown celiac disease or 3) gluten sensitivity.     Researchers found that subjects with full-blown celiac disease had a 39% higher risk of dying. The risk was a whopping 72% for those with intestinal inflammation, and 35% for those with gluten sensitivity!     Research now shows many other chronic health conditions are triggered by gluten sensitivity and intolerance. And most of the time, doctors don't know that gluten sensitivity is the culprit. Here's why gluten keeps some doctors scratching their heads…     Dr. Thomas O'Bryan is a board-certified clinical nutritionist who's studied many of the underlying causes of metabolic disorders and chronic disease. In the DVD Unlocking the Mystery of Wheat and Gluten Sensitivity, Dr. O'Bryan quoted a 1996 report from the American Celiac Society that showed the majority of celiac patients visited five or more doctors before their condition was diagnosed properly!     In short, the vast majority of people with wheat sensitivity and/or celiac are undiagnosed. They're sick and don't know why — and neither does their doctor.     Why all the mystery? One reason is there are no signs or symptoms typical for all people with celiac disease. Some people experience abdominal pain, bloating and intermittent diarrhea—and others may have no symptoms at all.     What's more, celiac disease can mimic symptoms of other conditions, such as anemia, Chron's disease, irritable bowel syndrome and gastric ulcers.     It doesn't stop with the GI tract. Dr. O'Bryan said gluten intolerance may cause inflammation throughout the body, which can trigger a variety of health problems including: Autoimmune disorders (lupus, thyroid disease, etc.) Attention Deficit Disorder Chronic Fatigue Syndrome Depression and anxiety attacks Epilepsy Multiple Sclerosis Migraines Rheumatoid arthritis Schizophrenia And a host of other illnesses!     Worse still, research shows a person with undiagnosed celiac disease has an increased chance of developing cancer or lymphomas of the small intestine.     The odds have soared that you or someone you know may need to remove gluten from their diet. In fact, Dr. Joseph Murray, M.D., a Mayo Clinic gastroenterologist, called celiac disease a "public health issue."3     One study compared blood tests of 10,000 people from fifty years ago with tests on 10,000 people today. Researchers found a 400 percent increase in full-blown celiac disease!     So what can you do to protect yourself from the health problems associated with celiac disease? You MUST take this important step     The first way to address gluten intolerance is to avoid all foods that contain gluten. And remember, this involves more than just avoiding grains.     One of our valued sponsors, True Health, offers a supplement that reduces the symptoms of gluten intolerance. I guess you can even have bread or a piece of cake once in a while if you take these supplements, and you won't feel distress. It sounds like it's worth looking into -- click here if you want to know more.     But let me stress that this is just a BandAid solution. If you're gluten-intolerant, you need to give up all foods that contain gluten. Period. And if you've got celiac disease — not just run-of-the-mill gluten intolerance -- you can NEVER have anything with gluten in it, supplement or no supplement. Celiac disease is dangerous. Read this BEFORE you lick another envelope or stamp!     The National Institute of Diabetes and Digestive and Kidney Diseases said gluten is also hiding in products such as lip balms, medicines, and even in the glue on some envelopes and postage stamps!     Don't toss all your stationery just yet. Most envelopes made in the U.S. use glue made from corn-based products. And U.S. postage stamps use sticky adhesives that don't require a lick.     But be on the watch for the sneaky buzz words that really could be wrecking your gluten-free diet such as: Emulsifier Flavoring Hydrolyzed Stabilizer Starch     If you're wondering whether you have gluten intolerance, your doctor can run tests to diagnose your condition. Once you know whether you have problems with gluten—you can develop an action plan for healthier eating.     So does following a gluten-free diet mean all your food will be boring and taste like cardboard? Hardly! I'm on a no-wheat diet and I've found delicious breads and crackers that are made without wheat (my personal favorite is a millet-flax bread).     Many grains and starches such as buckwheat, corn, flax, millet, rice and tapioca can still be part of a gluten-free eating plan. And so can beans, eggs, nuts, fresh meats, fruits and vegetables.     What's more, many specialty food stores offer tasty products that are clearly labeled as gluten-free. This can take some of the hassle out of your trips to the grocery store!     Sueson Vess, consultant, food coach and author of gluten-free cookbooks, offers several suggestions on how to cook delicious meals that won't tie your stomach in knots—or put your life at risk! You might consider checking out her website at www.specialeats.com.     People with celiac disease who make the effort to eat a gluten-free diet often reduce their symptoms and experience fewer complications from the disease. Surely the sacrifices you might make will pale in comparison to the years of healthy living you may gain!