Monday, August 4, 2014

Copper can destroy undesirable virus and bacteria. It is interesting that Ayurveda knew this, when bacteria were unknown to science. Ayurveda recommends storing water in copper vessels. Ancient Egyptians used copper vessels to keep water fresh. Even today, management of Siva temple at Rameswaram uses large sized Copper vessels to store water brought from river Ganges to offer to lord Siva. Water, stored thus, stays fresh for years together. According to scientists, copper vessel can be the answer to kill the `E-Coli’ bacteria which causes food poisoning.

British scientists are carrying out research on copper and concluded that copper ions kill these harmful bacteria, a capability not found in any other metals including gold. It is interesting to see that a research group from Southampton University found that Coli 157 bacteria can live happily in stainless steel vessels for months together, while copper vessel at room temperature can kill them in just four hours. At 20 deg centigrade, in the stainless steel vessel, those bacteria live for 34 days, while in brass vessel they live for 4 days.

Thus if one uses copper vessels for storing water in factories, shops, hospitals, restaurants, we can get rid of the risk of these food poisoning bacteria. Though stainless steel is much used for its shine and cleanliness, the copper is more useful material for vessels.

Copper and Fertility

The advantages of drinking copper water was pointed out by Andrew Saul, Contributing Editor for the Journal of Orthomolecular Medicine, while speaking on fertility, conception and family planning. In his own words, – ” If you want to conceive, try having the man take mega doses of vitamin C for a few weeks prior. At least 6,000 milligrams a day, and as much as 20,000 mg/day guarantees very high sperm production. Divide the dose throughout the day for maximum effect. And that effect is what, exactly? More sperm, stronger sperm, and better swimming sperm all occurred, at even lower daily C doses, in a University of Texas .

Continued high doses of zinc can produce a copper deficiency, and sometimes a copper deficiency anemia. This is very easy to compensate for. To begin with, most Americans have copper water pipes in their homes. Drink a glass or two of cold water first out of the tap every morning and you’ll get copper. Secondly, eat more raisins and other copper-high foods. Third, take a multiple vitamin (as you should be doing anyway) with copper in it. Finally, do what those sexpots in India have been doing for thousands of years. Buy a copper metal cup, fill it with cold water at bedtime, and drink it first thing the next morning.

It is also seen that copper water becomes “sharp” and gets readily absorbed by our body, reaches cells in about 45 minutes. Hence, it is generally recommended that after Ushapan (drinking water in morning) , one should give a gap of 45 minutes before taking tea or coffee. Copper water is also recommended to people suffering from vitiligo, where it helps formation of melanin.

After starting on copper water, many do not need cold water to satisfy the thirst. With yoga, pranayama and other breathing techniques, senses become so sharp that taste and quality of water can be sensed adequately. Though copper water is slightly ionic, it does not cause gastric acidity to increase. On the other hand, due to increased Agni and digestion, acidity reduces.

Monday, July 7, 2014

http://www.whydontyoutrythis.com/2014/05/10-amazing-benefits-of-pink-himalayan-salt.html

Imagine everyone sitting down for a big family feast. The best china set gently upon silk cloth, crystals brimming with fresh apple-cinnamon-ginger juice. An array of baked, steamed and sautéed vegetables decorate the table. Suddenly Grandma reaches for the salt, startled she rears back and exclaims, “Why is the salt PINK?!” Oh Grandma, “Its Himalayan salt, and it's wonderful!” Origins The Himalayan mountain range stretches across Asia passing through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. Most people associate the Himalayans with Mount Everest, the highest peak on this planet, but here is something new to think about - salt. Once upon a time (a couple of hundreds of millions of years ago) crystallized sea salt beds, now deep within the Himalayans, were covered by lava. Aside from being kept it in a pristine environment that has been surrounded by snow and ice year round, the lava is thought to have protected the salt from modern-day pollution leading to the belief that Himalayan Pink salt is the purest salt to be found on earth. It is now hand-mined from the mountains and brought to the culinary market. Why Pink? The many hues of pink, red and white are an indication of this salt's rich and varying mineral and energy-rich iron content. Benefits In the same manner that vitamins and minerals are perfectly packaged in fruits and vegetables, because this salt was formed naturally the minerals within the sodium work in synergy. (Synergy is the interaction of multiple elements in a system to produce an effect different from or greater than the sum of their individual effects.) Iodine - Natural salts are rich in iodine, so it doesn't need to be artificially added in. Less sodium consumed per serving - Himalayan salt is made of the same components as table salt but since the crystal structure is larger than refined salt, and by volume- this salt therefore has LESS sodium per 1/4 t. serving- because the sea salt crystals or flakes take up less room on a teaspoon than highly refined tiny table salt grains. Packs a hearty 80+ minerals and elements - Himalayan salts are mineral packed crystals which formed naturally within the earth made up of 85.62% sodium chloride and 14.38% other trace minerals including: sulphate, magnesium, calcium, potassium, bicarbonate, bromide, borate, strontium, and fluoride (in descending order of quantity). Because of these minerals Himalayan pink salt can: Create an electrolyte balance Increases hydration Regulate water content both inside and outside of cells Balance pH (alkaline/acidity) and help to reduce acid reflux Prevent muscle cramping Aid in proper metabolism functioning Strengthen bones Lower blood pressure Help the intestines absorb nutrients Prevent goiters Improve circulation Dissolve and eliminate sediment to remove toxins It is even said to support libido, reduce the signs of aging, and detoxify the body from heavy metals. Pink Salt vs. Sea Salt Even though pink salts come from the mountains, they are technically sea salts as well. All salt comes from a salted body of water—namely, an ocean or salt-water lake. However, Himalayan salt is said to be the purest form of sea salt. Why Table Salt is Inferior Commercial refined salt is not only stripped of all its minerals, besides sodium and chloride, but is also chemically cleaned, bleached and heated at unnecessary high temperatures. In addition, it is treated with anti-caking agents which prevent salt from mixing with water in the salt container. These agents also prevent dissolving within our system leading to build up and then deposit in organs and tissue, causing severe health problems. Finally, the iodine that is added into salt is usually synthetic which is difficult for your body to process properly. Shockingly under U.S. law, up to 2% of table salt can be additives. The Many Uses of Pink Salt Cooking and curing - use pre-ground salt or grinders like any other salt. Salt Slabs - used as serving platters, the slabs will impart an enhanced salt taste and mineral content. Chilled: decorate with fruits, sushi, vegetables or cheese. Frozen: present cold desserts and even sorbets. Heated: use the slabs to sear vegetables, shrimp, fish fillets or thinly sliced beef or even to fry an egg. The dense salt blocks conduct heat beautifully with near perfect heat distribution. Best of all, Himalayan salt is naturally anti-microbial, so clean up requires just a quick scrub or rinse. Decoration - use the salts in containers, as décor crystals and sprinkled on food for presentation. Bathing - throw in the tub for a detoxifying Himalayan salt bath. The replenishing nutrients stimulate circulation and soothe sore muscles. Naturally rich in 80+ nourishing and skin-replenishing minerals, bathing with pink bath salt is a healing and therapeutic experience for mind and body. Potpourri Holders and Essential Oil Diffusers- many on-line sites sell beautiful home décor featuring the pink salt as crystal rocks. Air purification - crystal rock lamps for air purification are also found and sold on-line. Hopefully now you will not be as shocked as Grandma when you reach for the salt shaker and find pink crystals staring back at you! If you eat meat, brining should be in your bag of tools. Brining makes meat very juice and succulent! Here's is an extremely simple recipe for it. Basic low sodium brine for pork and poultry. (Brine will work for up to 8 lbs. of protein.) Ingredients: 1 gallon water 3 ounces sea salt 3 ounces sugar (optional) 1 Tbsp. citrus zest (lemon, lime or orange – optional) Instructions: Add the salt, sugar and other aromatics to a pot and bring the water to a simmer until the salt and sugar have dissolved. Remove the pot from the heat and chill before using the brine. Let your protein brine for 6 hours. Drain the protein, and let it rest and air dry in fridge for 2 hours. Roast, broil or grill as you would! Related: Sea salt and baking soda, best all natural remedy for curing radiation exposure and cancer Activated Charcoal: Medicine of the Egyptians, Greeks, and Native Americans Spirulina Explained: What You Need To Know About This Healing Superfood 600 Reasons Turmeric May Be The World's Most Important Herb Credits: FitLife.tv 15 You Might Also Like New Muscle Building Science Lets Smaller Guys Bulk Up Fast Tricks Car Insurance Agents Don't Want You to Know How to Stop Snoring and Improve Your Health How to Check and Manage Your Credit Score for Free ? Top 5 Haunted Places in S'pore: Tang Dynasty inSing.com 8 Sleeping Positions and Their Effects on Health Daily Health Post Celebrities Without Makeup CrazeCentral 10 Ways Men Flirt That Women Don't Notice Womanitely by TaboolaSponsored Content Categories: Health Read More: http://www.whydontyoutrythis.com/2014/05/10-amazing-benefits-of-pink-himalayan-salt.html

Friday, July 4, 2014

23 Reasons Bitter Gourd Is Sweet Medicine For Your Health.

Bitter gourd or Momordica charantia (also known as bitter melon) belongs to the Cucurbitaceae family, of the genus Momordica, home to squash, watermelon, cantaloupes, cucumber, etc. As is the trait within members in the Cucurbitaceae family, bitter gourds are vines with thin stems and tendrils that require trellis to support the climbing vine.

They come in many varieties ranging from dark greens to whites and common varieties are balsam pear, cundeamor, la-kwa, etc. The pods are characterized by smooth lengthwise ridges and uneven warty surface. Depending upon the cultivar type, immature pods are light to dark green and have oblong or oval shapes with a pointed tip at the blossom end. Internally, the flesh is white with rough edged seeds, and gradually turns yellow or orange as they mature, with the seeds turning red.

Bitter gourd contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect (lowering blood sugar) called Charantin. There is also another insulin-like compound known as Polypeptide P which has been tested as an insulin replacement in some diabetic patients.

Bitter gourd originated on the Indian subcontinent, and was introduced into China in the 14th century. It thrives in hot and humid climates, so are commonly found in Asian countries and South America.

23 HEALTH SECRETS OF BITTER GOURD:

Heart Care: Reduces bad cholesterol levels, by burning unnecessary fats which clog the arterial walls and thereby reduce the chances of heart attacks.
Weight Loss: Rich in iron, beta-carotene, and potassium. It can relieve constipation and improve circulation, thereby producing slimming effects on the body.
Type II Diabetes Cure: Reverses insulin resistance and activates the protein kinase, activating the absorption of sugar in body cells. Significantly improves glucose tolerance without increasing blood insulin levels.
Lowers blood glucose levels: Contains phyto-nutrient, polypeptide-P, a plant insulin, known to lower blood sugar levels. The hypoglycemic agent, Charantin, increases glucose uptake and glycogen synthesis in the cells of liver, muscle and adipose tissue.
Hypertension Reliever: Actively inhibits hypertension, high plasma cholesterol, or high plasma lipids, which affect patients with Type II diabetes, decreasing the risk of stroke or heart attack.
Anti-parasitic: Antihelminthic or anthelmintic compounds are used in the treatment of gastrointestinal diseases and can kill parasitic intestinal worms. It also stimulates peristalsis of food, relieving indigestion and constipation problems.
Liver tonic: Helps to maintain healthy liver and bladder. It is also useful in removing kidney stones and relieving gout pain.
Blood Cell Booster: The compounds a-eleostearic acid and the 15, 16-dihydroxy-a-eleostearic acid, are a good remedy for leukemia and blood irregularities such as anemia. It helps in producing healthy red blood cells and balances the amount of white blood cells in your body.
Blood Cleanser: Its juice cleanses the liver and blood off toxins and is highly beneficial for treating blood disorders like blood boils and itching due to toxemia.
Folates Source: Has high amount of Folates that helps in treating defective neural tubes which usually occurs during early pregnancy.
Anti Ageing: Vitamin C, a powerful antioxidant, fights and eliminates free radicals, reducing wrinkles and slowing down the ageing process. It also protects the skin from damage by sun’s UV rays.
For Respiratory disorders: Fresh pods are an excellent remedy for curing respiratory problems like asthma, cold, cough, bronchitis and pharyngitis.
Nutrients/Vitamin SuperStore: Contains flavonoids such as ß-carotene, α-carotene, lutein, and zea-xanthin. Low in calories, rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants and a good source of niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as iron, zinc, potassium, manganese and magnesium.
Disease Buster: Not only effective in killing malaria bacteria, but it can also weaken some viruses such as Cholera, Chickenpox, Measles, Herpes and Jaundice.
Immunity Booster: This bitter juice can also help to strengthen your immune systemand increase your body’s resistance against a variety of infections.
Psoriasis Cure: Regular consumption of this bitter juice has curative benefits in treatment of psoriasis, fungal infections like ring-worm and athletes feet, and skin infections like eczema.
Acne Cure: Helps prevent acne, thanks to its blood purifying properties. Keeps your skin glowing and free from blemishes and infections.
Eye Care: High beta-carotene and other properties, help alleviate eye problems and in improving eyesight.
For Hangover: Its anti-intoxication properties are beneficial in the treatment of hangover and eliminating liver problems, due to alcohol consumption.
Piles Cure: Three teaspoons of the juice, extracted from its leaves, added to a glassful of buttermilk and consumed on an empty stomach every morning, has shown promising curative results in the treatment of piles.
Hair Care: Super hair tonic which imparts shine, wards off dandruff, treats split ends, combats dryness and itchiness of scalp, reduces hair loss, treats rough and tangled hair, prevents premature graying and removes excess oiliness in hair.
Regulates blood flow and clotting: Aids in the healing process preventing further infections.
Energy Source: Regular consumption of this bitter juice has been proven to improve energy and stamina levels. Even sleeping patterns have been shown to be improved/stabilized.

Side Effects and Precautions:

Diarrhea: Excessive consumption (more than two melons a day) may cause mild abdominal pain or diarrhea. Avoid taking on an empty stomach.
Hypoglycemia: Diabetics taking hypoglycemic drugs will need to alter the dosage of their drugs if they consume bitter gourd on a regular basis.
Pregnancy: Pregnant women should avoid taking too much bitter gourd or its juice as it may stimulate the uterus that may lead to preterm labor.
Alkaloids and Toxicity: Bitter gourd may contain alkaloid substances like quinine and morodicine, resins and saponic glycosides, which may be intolerable by some people causing symptoms like excessive salivation, facial redness, dimness of vision, stomach pain, nausea, vomiting, diarrhea and muscular weakness.

Thursday, June 19, 2014

Woman Holding a Carrot, Looking Skeptical

Nutrition history is riddled with nonsense.

People have been advised to do all sorts of strange things that challenge common sense.

Some of these things are not only useless, but potentially harmful.

The worst part… a lot of this misguided advice is still being pushed.

Here are the top 5 contenders for the worst diet advice in history.

1. Throw Away The Egg Yolks, The Most Nutritious Part of The Egg

Eggs are among the most nutritious foods on the planet.

Just think about it… the nutrients in a whole egg contain all the building blocks needed to turn a single fertilized cell into an entire baby chicken.

There’s only one problem… the yolks also happen to be high in cholesterol.

Because egg yolks are high in cholesterol, people believed that they would raise cholesterol in the blood. For this reason, mainstream nutrition professionals often recommend that we limit our egg consumption to 2-6 whole eggs per week.

However, most of them say we can eat more eggs than that… as long as we make sure to throw away the yolks.

This is pretty much the worst thing you could do, because the yolks contain almost all the nutrients. The whites are mostly just protein.

Many studies have looked at whole egg consumption and blood cholesterol… in 70% of people, eggs have no effect on cholesterol levels (1).

In the other 30% (termed hyper-responders), egg yolks raise HDL (the good) cholesterol and turn the LDL particles into the large, fluffy kind… which is not harmful (2, 3, 4).

I fact, many studies, some of which included hundreds of thousands of people, have looked at whole egg consumption and the risk of heart disease in healthy people and found no association between the two (5, 6, 7).

Additionally, let’s not forget that eggs have many amazing benefits.

They’re loaded with high quality protein, healthy fats, vitamins, minerals and antioxidants… almost every nutrient your body needs (8).
They’re very high in choline, a brain nutrient that 90% of people don’t get enough of (9).
They contain Lutein and Zeaxanthin, powerful antioxidants that are highly protective for the eyes, lowering the risk of various eye diseases (10, 11, 12).

Eggs are also among the most weight loss friendly foods you can eat. Replacing a grain-based breakfast with eggs can increase fullness and make you eat less, helping you lose weight (13, 14).

To top it all off, eggs are cheap, easily prepared and taste amazing.

Really… whole eggs are pretty much nature’s perfect food. Throwing away the yolk is the absolute worst thing you could do.

Bottom Line: Egg yolks are among the most nutritious foods on the planet. The cholesterol in them doesn’t raise the bad cholesterol in the blood, or increase the risk of heart disease.

2. Everyone Should Eat a Low-Fat, High-Carb Diet… Even Diabetics

The universal advice to eat a low-fat diet was never based on good science.

It was originally based on a few poorly conducted observational studies, animal experiments and misguided political decisions.

Even though there was no evidence that saturated fat caused heart disease at the time (and still isn’t), some scientists were convinced that it was harmful and that a low-fat diet would prevent heart disease.

This has been the official position of the governments and mainstream health organizations around the world for decades. At the same time, rates of obesity and type 2 diabetes have skyrocketed.

Since then… many massive studies have been conducted on the low-fat diet.

The biggest and most expensive diet study in history, The Women’s Health Initiative, randomized 48,835 women into groups… one ate a low-fat diet, the other group continued eating the standard Western diet.

After 7.5-8 years, there was only a 0.4 kg (1 pound!) difference in weight and there was no reduction in heart disease or cancer (15, 16, 17, 18).

Many other studies have led to the same conclusion… the diet that is still being recommended by the mainstream simply does not work (19, 20).

The truth is, the low-fat diet is a miserable failure. Almost every time it is pitted against another type of diet in a study, it loses (21, 22).

Even diabetics have been advised to follow this type of diet… the “carb up and shoot up” strategy that benefits no one but the drug companies.

It is a simple biochemical fact that carbs raise blood sugar. This keeps the diabetic patients dependant on blood sugar lowering drugs (23).

Although low-fat diets may be okay for healthy people, they are a complete disaster for people with obesity, metabolic syndrome and type 2 diabetes.

In fact, several studies show that low-fat diets can adversely affect some of the key risk factors for metabolic syndrome and heart disease. They can raise triglycerides, lower HDL and increase small, dense LDL particles (24, 25, 26, 27, 28, 29).

It is time for the mainstream to retire the ridiculous low-fat fad and apologize for all the terrible damage it has done over the decades.

Bottom Line: The low-fat diet is a miserable failure. It has failed in every major study, yet is still being recommended by governments and nutrition organizations all over the world.

3. A Calorie is a Calorie… Food Quality is Less Important

The excessive focus on calories is one of the biggest mistakes in the history of nutrition.

It is the myth that it is the caloric value of foods that matters most, not the foods that the calories are coming from.

The truth is… calories are important, but that doesn’t mean we need to count them or even be consciously aware of them. Humans were the healthiest and leanest way before they knew that calories existed.

It’s important to realize that different foods have different effects on the hormones and brain centers that control what, when and how much we eat… as well as the number of calories we burn (30, 31).

Here are two examples of why a calorie is NOT a calorie:

Protein: Eating a high protein diet can boost metabolism by 80-100 calories per day and significantly reduce appetite and cravings. Protein calories have a different effect than carb or fat calories (32, 33, 34).
Satiety: Many studies show that different foods have varying effects on feelings of fullness. You need much fewer calories to feel full from eggs or boiled potatoes, compared to donuts or ice cream (35).

There are many more examples of foods and macronutrients having vastly different effects on hunger and hormones.

The myth that calories are all that matters for weight (and health) is completely wrong.

Bottom Line: The idea that calories are more important than food quality is a huge mistake. Different foods directly affect the hormones and brain centers that control our eating habits.

4. Use Polyunsaturated Vegetable Oils For Cooking

We are commonly advised to consume seed- and vegetable oils that are high in polyunsaturated fats.

These oils, including soybean, corn, canola and cottonseed oils, have been shown in some studies to lower cholesterol levels.

However… if something lowers cholesterol, it doesn’t necessarily mean that it will prevent heart disease itself.

Cholesterol is a risk factor, but it’s the hard end points (like heart attacks and death) that really matter.

There are actually a number of studies showing that despite lowering cholesterol, these oils can increase the risk of heart disease (36, 37).

Additionally, these oils are harmful for a number of other reasons.

They’re loaded with polyunsaturated fats… but most of them are Omega-6s.

Humans need to eat Omega-6 and Omega-3 fatty acids in a certain balance, which is currently way off because people are eating so much of these oils (38).

Eating a diet high Omega-6s and low in Omega-3s can contribute to inflammation in the body, but inflammation is one of the key drivers of almost every chronic, Western disease (39, 40).

These fatty acids also get incorporated into cell membranes, but polyunsaturated fats can react with oxygen and start free radical chain reactions in the cell membranes, which can damage important molecules like proteins or DNA (41, 42).

Additionally… what most people don’t realize is that due to the way these oils are processed (which involves high heat and the toxic solvent hexane), they are loaded with trans fats.

In fact, a study on canola and soybean oils sold in the U.S. found that 0.56 to 4.2% of the fatty acids in them were trans fats (43)!

Many so-called “experts” are actually telling people to cook with these oils… which is a terrible idea because polyunsaturated fats are sensitive to heat and damage very easily (44).

Bottom Line: People have been advised to consume oils that are loaded with Omega-6 fatty acids and trans fats. These oils are very harmful, yet still being recommended by many mainstream nutrition professionals.

5. Replace Natural Butter With Processed, Trans Fat Laden Margarine

Mainstream nutrition has gotten many things wrong.

However… the horrible advice to replace natural butter with processed margarine may be the worst.

Seriously… just look at the ingredients list for margarine.

This stuff isn’t food, it’s a combination of chemicals that looks and tastes like food.

Margarine, not surprisingly, increases heart disease risk compared to butter (45).

The same can be said about vegetable oils… multiple studies show that they contribute to heart disease and kill people (46, 47).

The studies say that these processed fats and oils increase heart disease risk, so it makes sense that we should avoid them if we don’t want to get heart disease.

It’s a no-brainer, right?

Well, apparently not… the mainstream nutrition organizations are still telling us to eat them, even though these studies have been out for many years.

They just don’t get it. When we replace traditional foods like butter and meat with processed pseudo-foods, we become fat and sick.

How many doctors, nutritionists, PhDs and decades of work does it take to figure that out?

Wednesday, May 28, 2014

The Ice Diet

JAMES HAMBLINMAY 28 2014, 9:00 AM ET

When he became determined to lose weight, Dr. Brian Weiner decided to change his eating and exercise regimes. "One of the first changes I made," explains Weiner, a gastroenterologist in New Jersey and assistant professor at Robert Wood Johnson Medical School, "was to give up my beloved ice cream."
Aiming for something lighter, Weiner replaced it with Italian ices. The cups at his supermarket listed their calorie content as 100—calculated by multiplying 25 grams of carbohydrate by four calories per gram. "One evening, in a burst of insight," Weiner writes, "I realized that this calculation was incorrect. The manufacturer of the ices did not calculate the energy required to melt the ice, and did not deduct this from the calorie calculation." By Weiner's math, he was actually only consuming 72 calories, or "icals," his term for the net caloric content of ice-containing foods after considering the calories that the body burns to produce the thermal energy that melts the ice.
Weiner reviewed the medical literature. "I found that no one has clearly identified this oversight," he writes. "I could not locate references to considerations of the implications of the energy content of ice as food."
After discussing the issue in detail with his son, an engineering student at Rutgers who vetted his father's calculations, Weiner submitted his story as a letter to editors of the widely-read medical journal Annals of Internal Medicine. They published it. In the article, Weiner said the idea could be of real importance to people trying to lose weight. It's meant as a supplement to overall diet and lifestyle that go into maintaing a healthy physical form. "While eating ice, you are serving two purposes," Weiner explains, "you are burning calories and not eating positive-calorie foods."
Now Weiner has also written an e-book, The Ice Diet. It's free—part of his stated wish "not to get lumped in with the counter-productive fad diet (snake oil) promoters."
As a practicing gastroenterologist, Weiner says he regularly avoids micromanaging food selection. He manages obesity as an illness and diets as part of a holistic approach to good eating. "I would usually cringe when patients brought up the weight loss diet of the day, usually some poorly documented and improbable strategy. I never thought I would be actively promoting and discussing weight loss diets."
But now he is, so, what's to know about using Weiner's ice diet?

When you eat a significant amount of ice, your body burns energy to melt it. Eating ice should, by the logic of this diet, also provide some level of satiety, if only so far as it physically fills space in the stomach and mouth.
By Weiner's calculations, ingesting one liter of ice would burn about 160 calories, which is the energy equivalent of running one mile. So you get to eat and burn calories. Ever since the death of upward mobility, that has been The American Dream.
What's more, it's probably safe. "Ingesting ice at this level should not have any obvious adverse consequence in otherwise healthy persons," Weiner, who trained at Johns Hopkins, writes. "For the vast majority of adults and children, there does not appear to be any contraindication to the use of the Ice Diet right now."
One piece of evidence for the safety of ingesting substantial amounts of ice, Weiner notes, comes from the case study of the 32-ounce 7/11 Slurpee, from which he concludes, "The ingestion of one liter of ice per day appears to be generally safe."
At some point beyond that liter, too much ice can be a problem. In the case of one obese person who attempted to eat seven quarts of ice per day, Weiner says, "Not surprisingly, this person suffered an uncomfortable feeling of coldness." In his professional opinion, that much ice per day would, for most people, be a "toxic dose." He recommends avoiding eating much more than the Slurpee-tested one liter of ice daily, "to avoid hypothermia or unusual cooling of the body. ... Some organs do not work optimally when the body temperature drops too much."
"For children using the Ice Diet, the amount of ice ingested should be monitored and related to their body weight and ability to report any problems that they might be having by ingesting ice." Do not put ice into the mouths of children who can't tell you if their brain has frozen.
For much the same reasons, use caution when using the ice diet during cold weather, Wiener says. Don't eat ice on the ski slopes or while shoveling the walkway.
Don't eat ice when you're too hot, either. After running, for example, the body actually exerts energy through the active effort of dissipating excess heat that builds up during exercise. "If one were to ingest large amounts of ice as one was cooling off from exercise," The Ice Dietwarns, "some of the heat that had been generated by the exercise would be neutralized by the coolness of the ice, minimizing some of the energy burning benefits of the exercise."
Physics writer Andrew Jones offers more skeptical calculations as to the caloric benefits of the ice diet, determining that eating a kilogram of ice would burn 117 calories. "To reach the 3,500 calories required to lose a pound of weight, it would be necessary to consume about 30 kilograms [66 pounds] of ice," Jones writes. "Not exactly the most efficient diet plan." That means, if you ate a liter of ice every day, you would lose about a pound of weight every month, all other things in life being equal. That's not bad. And all other things wouldn't be equal. Everything in your life would be different because you would be eating a liter of ice every day.
Also, of course, chewing ice can cause dental problems. Beyond full-blown cracking of teeth, the practice can damage the gums and enamel or injure the temporomandibular joint. To avoid dental damage, Weiner writes, "I would recommend that ice be allowed to melt in your mouth, as with ice pops, or consumed with the texture of shaved ice, as in the 7/11 Slurpee or the frozen margarita."
Except don't actually drink a liter of Slurpee every day because that sugar load would more than undermine this entire venture, and drinking a daily liter of margarita is this whole other thing. Weiner recommends making the process less onerous by making your own ice-pops using calorie free liquids instead of sugary concoctions or fruit juices. "For those with a larger budget, the Jimmy Buffett Margaritaville machine shaves ice into a very fine slurry, which can be consumed as-is or flavored with artificially flavored products."
It's that easy and, assuming the artificial flavoring you use is totally safe, you're good to go. You don't even have to worry about this fad diet becoming uncool. If anyone tells you it's uncool, you can just cross your arms and say, "It's objectively the coolest diet around in terms of temperature." Pass the slurry.