That stubborn fat around hips, buttocks and thighs for women, and the belly and side “love handles” for men, is every dieter’s biggest adversary. It is the last 10 pounds to go, and it is always the hardest to lose.

There are several theories why that stubborn fat is stored in different places for men and women. Some say it’s genetic. Your body stores fat where there are fat cells, and for most of us they concentrate on the upper and lower midsection. Exactly where the fat goes may depend on the lipoprotein lipase, which is an enzyme necessary for fat storage.

Women have more of this enzyme in the thighs and buttocks while men have higher concentrations in the abdomen.

It could also be related to hormone levels. Women with more estrogen tend to have a smaller waist to hip ratio, for instance. And postmenopausal women (who have low levels of estrogen) may feel like they are “spreading out” even as their weight remains the same.

Why we store fat where we do is interesting, but it’s certainly not the burning issue …

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Gluten intolerance,which includes celiac disease , is a digestive disorder that is triggered by the consumption of any foods that contain gluten — a protein found in several common foods that contain wheat, barley or rye such as bread, pasta, cookies and pizza crust.

Gluten intolerance doesn’t discriminate by age as it affects both children and adults. For people diagnosed with celiac disease, ingesting food containing gluten can wreak havoc on their digestive system.

The gluten protein alerts the body’s immune system and initiates a reaction by attacking the lining of the small intestine, resulting in a range of symptoms from diarrhea, nausea, headache, tooth enamel damage and abdominal pain. If left untreated over a period of time it can keep important vitamins and minerals like iron and calcium from being absorbed. The loss of these nutrients can eventually result in serious health complications, including anemia, osteoporosis and, in some cases, infertility in both men and women.

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There is probably a reason you have never been told the straight truth about one of the most natural, potent, yet overlooked healing nutrients in the world. The fact is that many medical groups and product manufacturers have spent billions over the past 30 years convincing you to avoid this “nutrient” by trying (and succeeding) to scare you into thinking it causes cancer.

The truth is actually far different than many public health agencies and sunscreen manufacturers would have you believe.

Are you open to letting nature take its course to heal and improve your health?

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There are over 3,000 substances currently added to foods, according to the U.S. Food and Drug Administration (FDA). While some of these are common household items you likely use regularly (salt, baking soda, sugar, etc.) others are complex chemicals you’ve likely never heard of.

One controversial meat-packing technique is known as “modified atmosphere packaging.” In this process, oxygen in the product’s package is replaced with carbon monoxide and other gases to keep the meat red and “fresh-looking.” Although the carbon monoxide does not pose a health threat in this case, opponents say the technique allows stores to sell meat after it’s no longer fresh, and could mislead consumers to purchase and eat spoiled meat.

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Trans fatty acid, also known as trans fat, is an artery-clogging fat formed when hydrogen is added to vegetable oil, a process called hydrogenation. Many manufacturers use this process of hydrogenation because it reduces cost and increases the shelf life and flavor stability of their food.

Hundreds of household food items such as commercially prepared baked goods and margarine, and commercially prepared fried foods like onion rings, contain significant amounts of trans fatty acids. Astoundingly, typical French fries contain about 40% trans fatty acids, many popular cookies and crackers have from 30 to 50%, and doughnuts include some 35 to 40% trans fat.

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A full 43 percent of U.S. adults suffer adverse health effects from stress, according to an American Psychological Association (APA) study.
Not only does stress and anxiety interfere with your immune system, making you vulnerable to illnesses like the flu, it impairs your body’s ability to respond to its anti-inflammatory signals, putting you at an increased risk of allergies, autoimmune diseases and heart disease.

In other words, chronic stress is known to actually intensify inflammation, according to the APA, which makes you more vulnerable to inflammatory and neurodegenerative diseases like multiple sclerosis.

Stress can also trigger or worsen diabetes, if you already have it. When your body is stressed it releases stress hormones that automatically secrete extra sugar into your bloodstream (which is, of course, not a good thing for someone who is already struggling with diabetes).

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Arthritis patients and joint pain sufferers have been claiming to be more reliable in predicting the weather than the local weather forecaster for ages.

You’ve heard it before as someone grabs hold of their knee exclaiming, “It’s going to rain today. I can feel it!”

So should you trust aches and pains when planning your outdoor picnic, or is this just another old wives’ tale with no real merit?

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Your home is your haven, but inside even the most pristine of houses lurk hidden dangers that can cause disease and illness to you and your family.

What makes these home-based toxins so dangerous is that often you can’t tell they’re there until it’s too late and you’re already sick. That is, of course, unless you know where and how to look …

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Once you’ve made a commitment to healthier eating, cooking more of your meals at home and paying attention to healthy cooking methods becomes important. After all, even the most nutritious meal can be sabotaged if you fry it or douse it in trans-fat-laden oil.

The type of oil you choose to cook with can also add or detract from the nutritional value of your meal. Here we’ve broken down some of the most popular cooking oils to clear up the confusion over which are great, and not-so-great, for cooking.

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