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Are you getting enough Greens?
December 06, 2018 10:25 AM
With the rise of fast food restAurants, fruits and greens consumption has been on the decline. Some studies have linked Alzheimer disease to the lack of fresh fruits and vegetables in the diet over time. Taking Barley grass can help you get more greens in your diet. If you do not get at least 2 servings of fresh fruit, consider taking either Barley grass or a fruit and veggie combination daily to help maintain good health.
Why you need sodium, and how much is necessary?
September 05, 2018 08:52 AM
Even though sodium is required for basic survival, over half of Americans consume too much of it, largely because it is so heavily used in processed foods. Too much sodium can cause a number of symptoms, including swelling from water retention, excessive thirst, brain fog, and hypertension. On the other hand, too little sodium (hyponatremia) is also dangerous to your health, especially To cardiac function. To keep your sodium within healthy limits, it’s important to really know what’s in your food, and avoid processed foods as much as possible.
"It is no secret that most of us consume way more sodium than our bodies need."
Read more: https://www.naturalnews.com/2018-08-13-why-you-need-sodium-and-how-much-is-necessary-too-much-or-too-little-causes-health-issues.html
3 Science-backed nutritional benefits of echinacea
May 10, 2018 09:16 AM
The echinacea is a coneflower that is not only wonderful to look at in it's pink aura, but it is also a species that provides our bodies with substantial health benefits. The plant is known to help boost our immune systems, especially when it comes to ailments or symptoms that involve our respiratory systems. Experiments on lab rats have also shown that regularly taking in echinacea can help decrease anxiety levels quite a bit as well.
"The deliciously pink coneflower, otherwise known as echinacea, is one of nature’s power plants (pun intended). Healers from all disciplines recognize the healing potential of echinacea and often prescribe it as an alternative treatment for various conditions."
Read more: https://www.naturalnews.com/2018-05-08-3-science-backed-nutritional-benefits-of-echinacea.html
5 Reasons you should NEVER use canola oil, even if its ORGANIC
June 27, 2017 09:14 AM
Canola oil is a popular cooking oil that is attractive to customers and the restaurant industry. Canola oil is believed to have benefits such as a smaller waistline and a cleaner environment. It is now believed that Canola oil may not be as healthy as once thought. Canola oil must undergo many chemical processes in its original form before it can be converted into Canola oil. Also, since the Canola plant is one of the first plants that was genetically modified, it may be subject to exposure by a large amount of pesticides.
"Even canola oils deemed organic still undergo various production processes, and may not have a healthier fatty acid profile compared with commercial varieties."
Read more: http://www.naturalnews.com/2017-06-24-6-reasons-you-should-never-use-canola-oil-even-if-its-organic.html
Diet high in saturated fats linked to gut inflammation: Study
May 12, 2017 10:44 AM
There are lots of problems associated with saturated fats. This is why may restaurants and other members of the food industry quit using them. Everyone knows a diet high in them isn't good for us. Apparently it is even being linked to gut inflammation. You should think about the amount of saturated fat you eat and how you can lower them. There are food substitutions you can make. All you need to do is research.
Read more: Diet high in saturated fats linked to gut inflammation: Study
10 Amazing Benefits That Make Green Tea The Healthiest Drink In The World
March 18, 2017 03:44 PM
Green tea is a popular drink nowadays and lots of information is known about it. It is served in many restAurants and is also available at many stores. This explains 10 reasons why it's very good for you. It will definitely make you want to drink it more often if you don't already.
"Drinking green tea helps decrease blood sugar levels, which in turn reduces the amount of insulin needed by the body."
Why You Should NEVER Order Ice At Restaurants (Or Use At Home)
March 17, 2017 10:44 AM
While ice is nice to have in drinks, it is not advisable that you ask for ice at restaurants or many other places. This is because researchers have reported ice slime growing on the outside of many ice dispensers and machines. This slime contains bacteria and fungi that can make you and your loved ones sick. It is very important to regularly and properly clean ice machines so that they are not allowed to grow this slime.
Read more: Why You Should NEVER Order Ice At Restaurants (Or Use At Home)
Coconut oil may be a good saturated fat alternative
March 14, 2017 11:59 AM
By now most of us know that saturated fats aren't healthy. Many restAurants have cut them out. It's not always easy to do this, especially if you don't know what to use instead, so this gives you good info. You can use coconut oil in many ways to replace saturated fats.
"A study published in the journal Nutrition Reviews in 2016 analyzed multiple studies and found no difference in the LDL cholesterol level between people who used coconut oil and people who used butter."
This Is How You Should Eat Garlic, If You Want To Achieve Maximum Healing Effect!
March 12, 2017 05:14 AM
Garlic is not only used for restAurant use, but also for helping those who have sickly bodies or those who are sick. Garlic could help those who are sick with it's multitude of chemicals that are in the garlic. Now the way to eat the garlic is to mash up to 3 cloves of garlic a day, and eat them without any side preparations like grilling them to get the best effects out of eating garlic. Other's might think that garlic is too smelly or gives you bad breathe, but that is easily counteracted by eating certain mints and leaves as well as drinking coffee.https://www.youtube.com/watch?v=qE3nU3Vx9aQ&rel=0
"We all know it is very healthy to eat garlic and now we know how to consume it and to take from it it's maximum healing powers."
This Is How You Should Eat Garlic, If You Want To Achieve Maximum Healing Effect!
March 12, 2017 04:59 AM
Garlic is not only used for restAurant use, but also for helping those who have sickly bodies or those who are sick. Garlic could help those who are sick with it's multitude of chemicals that are in the garlic. Now the way to eat the garlic is to mash up to 3 cloves of garlic a day, and eat them without any side preparations like grilling them to get the best effects out of eating garlic. Other's might think that garlic is too smelly or gives you bad breathe, but that is easily counteracted by eating certain mints and leaves as well as drinking coffee.https://www.youtube.com/watch?v=qE3nU3Vx9aQ&rel=0
"We all know it is very healthy to eat garlic and now we know how to consume it and to take from it it's maximum healing powers."
Active Manuka Honey The Secret Ingredient In Anti Aging Skin Care
February 16, 2017 07:59 AM
Active Manuka honey is the secret ingredient in anti aging skincare. It has remarkable heating abilities that a lot of people are fawning over. A few years ago, this remedy was not even heard of. Now it has gained a ton of popularity. It is the product of a manuka bush, which is a wild shrub in New Zealand.
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Toxins in Your Fast-Food Packaging?
February 06, 2017 07:59 AM
Fast food isn’t exactly known for its health benefits, but a new U.S. study suggests even the packaging may be harmful. That’s because the study found one-third of fast food packaging contains chemicals that give it stain-resistant, water-repellant and nonstick properties. The trouble is these fluorinated chemicals have also been linked to an increased risk of certain cancers, hormone problems, high cholesterol, obesity and immune suppression in human and animal studies.
"Major U.S. manufacturers voluntarily phased out PFOA and PFOS for most uses starting in 2011, but other countries still produce them."
At least one major company has admitted to adding flavoring chemicals to its farmed fish to make it taste more like the wild-caught varieties that consumers prefer
December 11, 2016 07:59 AM
An aquaculture company has used artificial flavorings to give its farmed fish the taste of wild-caught pollock. HQSM has signed a joint development agreement with the Beijing division of Newly Weds Foods Inc. to market the "sea flavor" tilapia, which is processed to give it both the texture and flavor of wild-caught Alaska pollock, a northern Pacific whitefish that is the favored ingredient in fish sticks, fish fillets and similar products, as well as imitation crab meat.
"Company officials have admitted, however, that TiLoveYa tilapia contains flavoring chemicals designed to make it taste more like wild-caught fish. It's unclear how that makes the fish in any way "natural.""
16 ways to reduce sodium intake to protect heart health
November 21, 2016 04:49 PM
Buying pre-made food from the store has become way more common than making dishes from scratch. In order to keep prepackaged food fresh, companies add a large amount of salt. This can play havoc with our bodies. While using fresh ingredients is the best alternative, there are things we can do to make preserved foods from the store slightly healthier. We should always look for the lower sodium option when possible, and rinse foods with high sodium when possible. If we are mindful of our salt intake and lower it as much as possible, we can prevent heart disease.
"More than 75 percent of the sodium consumed in the U.S. each year comes from packaged and restAurant foods, according to the FDA. Excess sodium increases the risk of developing heart disease or having a stroke."
Diabetes nutrition: Eating out when you have diabetes
November 03, 2016 06:04 PM
For people with diabetes, the condition can make eating out feel restrictive. Fortunately, with the right choices it doesn't have to be that way. Avoiding buffets can being mindful to portion size are important. Additionally, many restAurants allow the ability to substitute unhealthy food choices for healthier options. Finally, be aware of extra sources of calories that aren't part of the original dish.
"Many restAurants offer healthy alternatives. And you can plan what you want to order by looking at menus online, some of which provide nutrition information."
Botanical benefits buchu leaves
Giving off a sweet, peppermint fragrance, buchu or Agothosma Betulina has been part of the indigenous culture and heritage of South Africa for more than three centuries. Its earliest documentation dates back to 1652 when the Khoisan bushmen first introduced this versatile plant to the Dutch colonists.
Today, it is a well-recognised culinary leaf-spice commonly featured on the menus of top South African restAurants. But apart from its contemporary culinary uses, did you know that it is chock-full of health benefits too?
This herb contains antibacterial, antifungal and antispasmodic properties, providing relief to pre-menstrual cramping and bloating. What’s more, these unassuming leaves have also been used in Western herbal medicine to relieve inflammation, treat kidney, urinary infections, used as a diuretic, as well as a stomach tonic. Like many natural diuretics, buchu doesn’t seem to lower potassium levels like some drugs do.
It is no wonder the early Khoisans championed this healing herb as an elixir of youth!
Benefits of Neroli Oil
February 27, 2014 11:48 AM
Neroli oil is an essential oil that has been used for aromatherapy for a long time. It is produced from the bitter orange tree known as citrus Aurantium. Neroli oil is believed to be a source of a variety of health benefits ranging from physical to mental health. It has a sweet smelling aroma with a floral fragrance that contains an element of citrus.
Neroli oil has a variety of health benefits some of which are outlined below;
Neroli oil is widely used for aromatherapy. Due to the sweet smelling fragrance of Neroli, inhaling the aroma has an effect on the brain region responsible for emotions control. This brain region is referred to as the limbic system and has a direct connection to the nervous system. As a result, it has a direct effect on the heart rate, breathing, blood pressure and the immune function.
Several studies conducted in the past point to the fact that neroli oil can reduce anxiety levels on an individual. For instance, a research conducted in 2013 and later published in the Evidence-based Complimentary and Alternative Medicine found that the sweet fragrance in neroli oil when mixed with other sweet smelling essential oils including lavender and chamomile for use in aromatherapy treatment significantly alleviated anxiety and greatly improved the quality of sleep among patients in an ICU.
High blood pressure
According to a study conducted in 2012, neroli oil plays an important role in the control of high blood pressure. The study involved 83 people who suffered from prehypertension. The patients were asked to inhale a range of essential oils including neroli, lavender, marjoram and ylang-ylang for a period of 24 hours. The results showed that the patients assigned to inhale neroli oil showed a significant decrease in the level of blood pressure as compared to other essential oils.
Other health benefits
Neroli oil can also be used to reduce headaches, colds, indigestion, and insomnia as well as boost the immune system.
What Is Monolaurin And What Are Its Health Benefits?
December 29, 2012 10:38 AM
Get An Immune Boost:
Man has made a big leap as far as science and pharmacology are concerned, but there are still a lot of substances useful to human health that are waiting to be discovered. There are also those substances naturally occurring but whose pharmacological properties have not yet been explored. Monolaurin, for instance, is a naturally occurring substance whose use in human health has only been lately discovered.
Monolaurin, also called glycerol monolAurate and glyceryl lAurate, is a 12-carbon fatty acid as well as a monoglyceride. Although it is a derivative of coconut oil, it is most commonly prepared as a lauric acid mono-ester. Aside from coconut milk, it is also present in human breast milk, which is known to function as an immune protection passed on from mother to child after childbirth. The potency of breast milk as an immune barrier is evidenced by the stunted growth and frequency of infections seen in infants deprived of breast milk. But, all this is old information.
What's new about monolaurin?
Known Uses of Monolaurin:
Before we get to new information, it's important to look into the discovery of monolaurin. Way back in the 1960's, then University of Detroit professor Jon Kabara made an important discovery - that the combination of lauric acid and glycerol can be used in fighting germs. First marketed as a dietary supplement called Lauricidin, it was soon marketed by other pharmaceutical companies, but Lauricidin remains its most potent and purest form.
Since its discovery, it has been used as symptomatic treatment (and prevention) for the common colds, flu, herpes, and many other infections.
Working similarly to breast milk, it helps protect the immune system from infections and other ailments. Some Lauricidin users also claim that the substance is useful against Chronic Fatigue Syndrome and even autism. As for viruses, it has proven to be a useful supplement against HIV, Measles, Herpes Simplex, Epstein-Barr Virus, and Cytomegalovirus, to name a few.
Recent studies have shown its in vitro antibacterial and antimicrobial activity, at least as far as superficial skin infections are concerned. Carpo, Verallo-Rowell and Kabara (2007) demonstrated the effectiveness of monolaurin versus common antibiotics in battling both gram positive and gram negative infections such as Staphylococcus and Enterococcus. Older studies have explained Monolaurin's mechanism of action - it inserts itself into the cell membrane, disturbs the cell membrane integrity of Gram positive bacteria, and therefore blocks cell replication.
Aside from medicinal uses, it is also used for other purposes as well. It is a common ingredient in many deodorants, thanks to its antimicrobial activity; body odor, as you may know, is caused by the presence of certain bacteria. It is also present in other products such as shampoo, detergents, soap, and even in certain foods such as ice cream and margarine.
Side Effects and Drug Interactions
As far as side effects are concerned, there is still a lot to be known. Some users may experience the Herxheimer Reaction, a complicated term that indicates the presence of fatigue, body ache, irritability and fever that may worsen before the medication takes effect. Use during pregnancy and breast feeding is contraindicated, given that not enough is known about its potential effects during this period. Dosage ranges from 0.75 to 3 grams, 2 or 3 times a day, and is taken after meals.
Bitter Orange Extract
November 22, 2012 10:46 AM
Indigenous to the Meditteranean region today, but brought to their shores by Arab tradesmen in 1200 , bitter orange or citrus Aurantium was highly popular among herbalists all over the southern parts of Europe is mainly France, Greece, Spain and Italy. A botanical species commonly termed as seville orange and bigarade orange, this bitter citrus fruit is known for its oil extract, flavoring and use in the perfume industry.
However , the ancient Chinese used it for treating dyspepsia , abdominal distention and diarrhea. These uses also drew from its roots in ancient Greek experiments in aromatherapy, phyto-therapy and cosmetology. Its arrival in America can be credited to the Spaniards and the Portuguese who for very long had been using the fruit for its medical component. Bitter orange trees grew in abundance in the states of Florida, Louisiana and California way back in the middle of the nineteenth century.There have been numerous pharmacological indicators in the study of C Aurantium actions and it has been termed as an anti spasmodic, anti fungal , anti bacterial, anti-inflammatory, sedative, tranquilizer and also a vascular stimulant.
Recent studies about its effect on cancer cells is underway. A Closer Look At Its Health Benefits Bitter orange peel, flower and seed are known to have varying effects on the human body and its studies date back centuries. Quite simply it has the ability to squeeze blood vessels, affect the heart rate and also change the level of metabolism. A closer look at its components would help focus on their particular impact on health.
It results in faster metabolism, increase in heart rate by affecting the adrenaline system, and in turn aid in weight loss. What needs to be seen is whether this metabolism booster is in any way a retardant with any other medication that you may be taking.
Many have reverted to bitter orange extracts to tackle their weight problem after the ban on ephedra by the US drug administration . what is needed is prudence as most consider bitter orange as a health supplement forgetting its rather potent effect on the body .
Is Wasabi Healthy For The Body?
September 22, 2011 04:02 PM
In the modern world we are familiar with different kinds of cuisine and we even focus on it sometimes. How many newly opened restAurants have you seen in your local area draw a crowd or how many food festivals do you go to a year? We as a society love food and most of the time comfort food. With this enthusiasm towards food it’s hard to find a person that is not familiar with wasabi.
Many consider this in a way as a comfort food in Japanese society and this is a food staple in most Japanese kitchens if not all of them. This is the common condiment to accompany any Japanese cuisine and it’s almost unfathomable to find a Japanese restAurant that does not have wasabi in their condiment menu. Beyond its greatness as a symbol of Japanese cuisine it would also seem that it has other benefits, health benefits in fact, so let’s try to find out what those are. First though, let’s find out more about this well known food condiment and see it in another light.
What is Wasabi?
Wasabi in its most natural form pretty much looks like any other herb plant, green and leafy. Many times in the past it has been compared to be most like mustard and horseradish. The main thing that sets it apart is its unique smell. As one would expect the wasabi plant is native to Japan and grows in its cool regions which are its mountain regions. In recent times though especially with the exceptional health of most Japanese compared to other cultures in the world the interest in wasabi for health benefits has been more looked in to.
Wasabi Health Benefits
Wasabi has many positive effects to our body but number one on my list would be cancer protection. Many studies have shown that wasabi is isothiocyanates rich which is a potent anti cancer chemical also found in broccoli and cabbage. This chemical is what gives wasabi its cancer fighting properties because it is believed to activate liver detoxifying substances that aids in clearing the liver of substances that damages cells and ultimately cause cancer. In addition it also is able to do this without causing any side effects on cells and cause damage to it. It also has been proven over time and nowadays modern research that it has anti inflammatory effects.
The same chemical once again that makes wasabi a cancer fighter is also what makes it an effective anti inflammatory. It also has the ability in certain studies to protect from platelet aggregation which in turn give wasabi the ability to aid in heart health and help in the prevention of stroke. You also may have seen in the market today some antibacterial products, mainly soaps and hand washes that are wasabi based. This should attest to the fact that wasabi also has antibacterial properties and it seemed to have the right characteristics to stop certain strains of bacteria from growing and proliferating.
Grab some wasabi today and reap the health benefits for your self.
October 15, 2009 10:44 AM
The cinnamon plant is a small evergreen tree that grows between thirty two and forty nine feet tall. This plant belongs to the LAuraceae family and is native to Sri Lanka. The leaves of the plant are ovate oblong in shape and approximately two to seven inches in length, while the flowers, which have a distinct odor, are greenish in color. The fruit is a purple berry about one-centimeter and contain a single seed. The flavor of cinnamon is the result of an essential oil which makes up about 1/2% to 1% of its composition. This oil can be prepared by roughly pounding the bark, macerating it in seawater, and quickly distilling the whole. The oil is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.
Cinnamon has been known from ancient times, with the first mention of particular spice in the Old Testament being of cinnamon. In this, Moses commanded the use of sweet cinnamon and cassia in the holy anointing oil. Additionally, cinnamon is also mentioned elsewhere in the bible. This herb was so highly prized among ancient nations that it was often looked upon as a gift fit for even God. Cinnamon was imported to Egypt as early as 2000 B.C. The herb is also alluded to by Herodotus and other classical writers. Cinnamon was too expensive to be commonly used in funerals of ancient Rome. However, the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife in 65 A.D.
Cinnamon can be harvested by growing the tree for two years and then coppicing it. About a dozen shoots will form from the roots in the next year. These shoots are then stripped of their bark and left to dry. Only the thin inner bark is used, while the outer woody portion is removed. Each dried strip of cinnamon are then cut into lengths of about five to ten centimeters for sale.
Cinnamon has been around for thousands of years. It is revered as a spice and also as a healing agent. Cinnamon was included in embalming oils by the Egyptians. This herb was used in China to treat fever, diarrhea, and menstrual problems dating as far back as 2000 BC. Cinnamon was a major trade commodity during the ancient times. Cinnamon grew in the southern regions of Asia originally. This herb is used to help relieve upset stomachs, reduce milk flow, stop excessive menstrual flow, and alleviate back pain. Research has also determined that cinnamon contains components that possess antifungal and antibacterial capabilities. This herb is found in some toothpaste, which allows it to help some decay-causing bacteria. Cinnamon is also helpful for promoting healthy blood sugar levels.
The dried bark of the cinnamon plant is used to provide alterative, analgesic, antibacterial, antifungal, antiseptic, astringent, carminative, diaphoretic, emmenagogue, febrifuge, sedative, stimulant, and stomachic properties. Primarily, cinnamon is beneficial in treating abdominal pain, candida, diarrhea, gas, gastric disorders, and indigestion.
Additionally, this herb is also extremely helpful in dealing with arthritis, asthma, backaches, bloating, bronchitis, cholera, coronary problems, fevers, excessive menstruation, nausea, nephritis, parasites, psoriasis, rheumatism, upset stomach, vomiting, and warts. For more information on the many beneficial effects provided by cinnamon, please contact a representative from your local health food store with questions.
February 21, 2009 12:33 PM
Migraines are severe, throbbing headaches that may or may not be accompanied by nausea, possibly with visual disturbances and other symptoms. Migraine incidences have increased by 50 percent within the last twenty years, with an estimated 25 to 30 million people suffering from them in the United States. Three out of four of these 25 to 30 million are women, with up to 24 percent of women experiencing at least one migraine in their lives and only 12 percent of men getting migraines. Migraine headaches are one of the most severe types of headache.
Research has described migraines as vascular headaches, as they involved excessive dilation or contraction of the brain’s blood vessels. Current research, however, gives other clues. The inflammation involved in migraines is most noticeable in the meninges, which surround the brain and the spinal cord. However, the inflammation of the meninges is not what leads to the pain of migraine, but instead abnormal nerve activity. Stimulation of the trigeminal nerve, which goes from the brain to the head and face, triggers the release of substances that are known as calcitonin gene-related peptides. These induce inflammation and send messages to pain receptors in the meninges. Some researches even liken migraines to meningitis in some ways, as the symptoms are very similar. However, meningitis is caused by viral or bacterial infection.
Migraines can occur anywhere from once a week to once or twice a year, often running in families. One factor that may contribute to the higher incidence of migraine in women may be fluctuations in the level of the hormone estrogen, as women typically get migraines around the time of menstruation, when estrogen levels are low. Most often, migraines occur in people between the ages of twenty and thirty-five, seeming to decline with age. Children can also suffer from migraines, with pain tending to be more diffuse, rather than localized. Migraines can first show up in childhood as colic, periodic abdominal pain, vomiting, dizziness, and severe motion sickness, rather than as headaches.
There are typically five phases in a migraine. The first phase beings a day or so before the onset of a headache, as changes in mood, problems with memory, an alteration in one or all of the five senses, and speech problems occur. Secondly, some people will see flashes or patterns of light and experience numbness of the hands and mouth just before the headache. This is called an Aura, and is a common sign of a classic migraine.
Those migraines that occur without Auras are called common migraines. The third phase occurs when the headache starts with a severe, throbbing pain occurring on one or both sides of the head and can also move from side to side. Nausea can also set in this phase, along with tenderness in the neck and scalp, sensitivity to light, and possibly immobilization due to pain. The fourth phase occurs when the headache dissipates, although nausea may linger. During the fifth phase, the person may feel tired and lethargic, simply wanting to sleep.
A variety of things can trigger a migraine in an individual who is susceptible, including allergies, constipation, stress, liver malfunction, too much or too little sleep, emotional changes, hormonal changes, sun glare, flashing lights, lack of exercise, and changes in barometric pressure. Dental problems and low blood sugar can also be factors, while other underlying causes such as genetic factors, chemical imbalances in the brain, poor nutrition, and the overuse of painkillers can cause an individual to be susceptible to migraines. Block Migraines with vitamins and herbs.
The following nutrients are recommended for preventing and dealing with migraines: calcium, magnesium, coenzyme Q10, DMG, DLPA, essential fatty acid complex, 5-HTP, a multivitamin and mineral complex, rutin, vitamin B complex, garlic, quercetin, taurine, vitamin C with bioflavonoids, cordyceps, feverfew, ginkgo biloba, cayeene, chamomile, fumitory, ginger, peppermint, rosemary, valerian, willow bark, and wormwood.
If you are experiencing migraines, consult your doctor before starting vitamin supplements. Vitamin supplements are natural and feed the body to make it stronger and capable of fighting the diseases it may come up against, but medications prescribed by your doctor can conflict with certain vitamins and herbs and a doctors consultation is needed when taken with medications. A source of natural vitamins are available at your local or internet health food store.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Natural vitamins and herbs are not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
September 05, 2008 09:02 AM
Bilberry has been used most commonly for centuries as a food, with the English traditionally eating bilberries with a rich cream. Large amounts of bilberries were imported annually from Holland, Germany and Scandinavia for use by pastry cooks and restAurant keepers to make jams, liqueurs, wines, and desserts up until World War II. Bilberry’s use is not only limited to food, as the juice of bilberry yields a clear, dark blue or purplish dye that has often been used to color wool in England.
Over the years, the bilberry fruit has gained recognition for its medicinal properties. Decoctions of the leaves and bark of the root have been used for a topical application to treat mouth and throat ulcers. Syrups have also been made from a mixture of the berries and honey to treat intestinal issues.
Additionally, the berries are very rich in vitamin C, with their astringent action explaining their historical use for diarrhea and dysentery. Many believe that the berries contain a pigment that can kill many strains of bacteria. Bilberry fruit and tea that are dried have been used to treat nausea as well as indigestion. Along with the above, other traditional applications of bilberry include inflammation of the mucous membranes in the mouth and throat, eyestrain or fatigue, and as a circulatory tonic. The leaves and berries have also been used for a homeopathic treatment of diabetes.
One of the main reasons that bilberry’s medicinal value came to attention in the Western world was because of its legendary ability to improve the nighttime vision of the British Royal Air force pilots during World War II. After consuming bilberry, it was found that they experienced improved visual acuity, making it easier to carry our nighttime bombing raids. It was also found that their eyes could adjust to darkness quicker and their vision was able to better correct after the effects of prolonged glare.
In the proceeding years, scientific research found that bilberry offered a wide range of benefits for both vision and other vascular disorders. French studies found that bilberry supplementation significantly enhanced the ability to adjust for glare and darkness. Bilberry can help to prevent compromised vision for anyone who is susceptible to eyestrain. In the last few decades, more studies have confirmed the medicinal value of bilberry for a variety of eye disorders. Bilberry is routinely used by European medical practitioners for patients with cataracts, venous insufficiency, visual disorders, peptic ulcers, capillary fragility, and even dysmenorrheal.
Finally, bilberry has a great effect on the activity of many enzymes that participate in inflammatory responses. Those who bruise easily or have trouble with capillary weakness can benefit from the anthocyanidin content of bilberry. These anthocyanidins offer many actions including: stimulating the production of collagen; protecting existing collagen stores in the connective tissue; preventing the formation and release of inflammatory compounds including histamine, prostaglandins, and leukotrines; preventing certain enzyme reactions that occur as a result of inflammatory conditions; and scavenging for free radicals to reduce cellular damage from oxidizing agents.
Detox your Body with Wasabi Rhizome
January 29, 2008 10:30 AM
The Wasabi rhizome, the underground fleshy stem of the wasabia japonica plant, is prized not only for its fiery flavour but also its effect in detoxifying the liver. However, make sure that you are getting the real McCoy since many restAurants in the USA do not use the genuine paste.
The wasabi is a plant of the cruciferous family, the same family as cabbage, broccoli, turnip, radish, horseradish and mustard, and is native to Japan and Korea and now grown on the Pacific coast of Canada. It grows best in temperate to cold climates, especially in mountainous areas where there are plenty of cold streams.
Anybody who regularly enjoys sashimi and sushi should be familiar with the wasabi rhizome, that green lump of paste lying on the side of the plate. It is hot and fiery, although not in the same way as the chilli pepper that is fiery on the tongue and in the mouth. This tends to affect the sinuses more, and leaves a sweetish taste once the initial heat has dissipated. However, it is not always what it should be.
The last comment there refers to the practise, especially in the USA, of using dyed common horseradish as wasabi paste, so be careful of that since the two are not equivalent in the health benefits they impart to your body. Although of the same family as the horseradish, and sometimes termed the Japanese horseradish, ordinary horseradish does not have the same health benefits as genuine wasabi, and does not contain the same active ingredients so do not confuse the two.
Real wasabi is normally used grated, and there are specific techniques that should be used to grate wasabi rhizomes to bring out the fullness of the flavour. True grated wasabi should be of a natural pale greenish color rather than the brighter green normally associated with sushi restAurant wasabi.
Traditionally, wasabi rhizome is used as a condiment with sushi, although their leaves can also be used in salad dressings and or as a delicacy pickled in soy sauce or sake brine. The genuine vegetable is difficult to cultivate which explains why ordinary horseradish is dyed and used in its stead, and the vast majority of non-Japanese do not know the difference because it is likely to be all they have consumed under the name of wasabi. The health benefits of the genuine article, however, are considerable greater.
So that’s what it is, but what does it do? What are the health benefits of wasabi rhizomes and why are they considered to be so good for your liver? Wasabi rhizomes contain substances that are very effective in detoxifying you liver, and that are also very strong antioxidants that provide you with good overall health benefits in their capacity to destroy the free radicals created by the pollution of modern living.
The active antioxidants in the rhizome are precursors of isothiocyanates, which are known as phytochemicals. These are chemicals that can protect or prevent diseases through its antioxidant properties. The term ‘precursor’ means that the isothiocyanates are synthesized by your body from the nutrients contained in the wasabi rhizome. Other examples of phytochemicals that you may have heard of are carotenoids, flavonoids and polyphenols that also possess antioxidant properties.
Other antioxidants are vitamins A and E, which is why these are used in anti-wrinkle creams, since their anti-oxidant effect helps to prevent the free radicals destroying the skin cells in the dermis and epidermis that leads to the wrinkles associated with aging. Wasabi is equally effective as an antioxidant, although it has other properties that are important to your liver.
The liver is your body’s chemical plant. That is where most of the chemical reactions take place that are essential for life. If your liver is unhealthy you can develop diseases such as hepatitis and cirrhosis, and a healthy liver is essential for life let alone a healthy life. Wasabi helps to detoxify and clean out your liver.
Apart from creating the wide variety of enzymes needed to process your food, and controlling the vast majority of the biochemistry of your body, your liver is also your detoxification plant that coverts toxins into biodegradable molecules that your waste disposal system can evacuate without harm. This occurs in two phases.
Phase I coverts the toxin to a form that your body can further process (the bioactive form), and Phase II breaks it down into a form that your kidneys can handle and eject it in your urine. Isothiocyanates are involved in the production of the enzymes that enable the chemical reactions of Phase II to proceed. They allow your body to cleanse itself of toxins, and without this process you would be less healthy and more prone to cancers and other undesirable conditions and diseases in your body.
It is becoming more important in this modern age with its increasing natural and synthetic pollution that your liver is working at peak efficiency. Your liver is equally as important to you as your heart and brain, and without it you cannot survive. Wasabi also contains glucosinolates that help the isothiocyanates to induce the production of Phase II enzymes, and it is general believed that eating this tuber cab help protect you against stomach, colon and breast cancers as well as help your cardiovascular system and blood clotting.
An interesting fact is how wasabi rhizome came to be traditionally served with raw fish. The isothiocyanates precursors, and the glucosinolates that wasabi also contains, apparently help to destroy the bacteria associated with raw fish, and help prevent disease and illness. It was likely found healthier to include a dollop of this green paste with your sushi than not, and so the use of common horseradish might be somewhat questionable if it has less of an effect.
Make sure, therefore, that your have the real thing, and apart from any specific health considerations associated with eating raw fish, you are best advised to take it as a supplement to help Detox your liver rather than visit sushi bars for your consumption. It will also help your wallet!
How to Manage Migraines Naturally: Magnesium - Feverfew - Butterbur - Ginger
December 21, 2007 10:41 AM
Before you can understand how to manage migraines naturally, it is necessary to understand exactly what they are and how certain treatments could work. It is not generally known that the word ‘migraine’ means ‘half the head’ because it frequently hurts only on the right or the left of the head of sufferer. Some people with migraines do feel pain on both sides at once, although this is not generally the case.
A migraine occurs in stages which are activated by fluctuations in the hormone content of the blood. The ‘Aura’, when you see spots and flashing lights in front of your eyes, is the first stage of a migraine attack, and during this time the blood vessels in your neck and head are contracting. You could also find it difficult to concentrate and your fingers could feel cold. At this point they do not have the headache that starts when the blood vessels begin to dilate.
Rather than the contracted blood vessels slowly returning to normal, your hormones have an excessively strong reaction, and cause them to dilate rapidly and become much wider than they should be leading to a severe headache due to pressure on the nerves. Different hormones can be involves with each attack, and the range of effective natural treatments reflect this fact. During this period, your brain could swell slightly, your muscles can tense up and other things can happen to the chemical and hormonal balance of your body. That is why some herbal treatments work for some but not for others, and different people find different treatments effective for them. What works for you might not work for somebody else if their migraine has a different cause. Basically, though, migraines occur in two phases, one being associated with an excess of hormones and the other with a shortage.
It is not easy to live with a migraine since it can be completely debilitating. Some just have a severe headache, while others are affected for days at a time. The headache can become before and after the onset of the shimmering lights and other optical effects that are generated by the brain. It would certainly be useful if those prone to migraines had one or more of the possible natural remedies to hand since there is rarely time to seek to seek professional medical help once the migraine begins, and through the use of natural remedies a potentially bad attack could be nipped in the bud, and at least its effect on you reduced.
Magnesium is common in green leafy vegetables such as spinach and cabbage, whole grains, nuts and seeds. It is an essential mineral for human biochemistry, and is also needed with calcium for healthy bone development and maintenance.
Magnesium is a muscle relaxant, and relaxes the muscles of the blood vessels helping them to relax their dilatancy that cause the migraine pain. It is also useful to help the immune function, reduces blood pressure (by the same blood vessel relaxing mechanism) and also the rhythm of your heart. Magnesium therefore provides you with many health benefits, and though the western diet is not generally deficient in magnesium, some areas can be and a magnesium-containing supplement will not do you harm.
However, particularly high dose of magnesium can lead to nausea, diarrhea, low blood pressure and many other unpleasant side effects, so do not take more than the RDA (recommended daily allowance) in your supplement. Many studies have confirmed its effectiveness in reducing the symptoms of migraine, but not all studies have been successful. However, the condition is so debilitating to so many people, that it should be tried although not in excess. Make sure, however, that your doctor is informed since it could interfere with other medication you are taking for your migraine.
Riboflavin, vitamin B-2, is also believed to useful in reducing the duration and frequency of migraine attacks, working in much the same way as magnesium. It is known that there are many cases of people who suffer from vitamin B-2 deficiency also suffering from migraines, and a riboflavin supplement is also worth trying if you are a consistent victim of this condition.
Feverfew is the best known of the herbal remedies for migraine, and has been used for centuries in the treatment of fevers, headache, migraine and other painful conditions such as arthritis. The active ingredient is parthenolide, an anti-inflammatory that is also an anti-hyperalgesic, and that would explain its effect on reducing the pain. It also blocks lipolysaccharide-induced osteolysis by suppressing the activity of a eukaryotic transcription factor protein known as NF-kappaB that can cause a number of immune response problems, including inflammatory conditions such as arthritis, hence its use to relieve that condition.
Its effect on migraines could be explained by this activity in repressing the inflammatory response to certain stimuli that could be brought about by hormonal activity. Because it must be taken for a few weeks before the actual problem arises in order to be effective against it, feverfew is not effective to treat an existing attack, but to prevent future attacks. Double blind studies have proved its effectiveness in many tests, but not in all. However, if you take feverfew as a regular supplement in you diet, you might never have to try magnesium or vitamin B-2 supplements.
Some people swear by the leaves of feverfew, eating one per day which is easy way to take it. It is important, however, that you do so regularly, since it can take for up to 6 – 8 weeks for you to notice a reduction in your attacks. Don’t give up after 5 or 6 weeks, but continue, since the results will be well worth it. If you stop for a week or two you will have to start all over again. You might get a sore mouth and perhaps mouth ulcers to start with, but these will eventually go once your body is used to it.
You are probably best not to take if you are pregnant since it could cause you to abort. Otherwise, however, it has been shown to be effective in many severe cases. Feverfew is bitter, and can be used as a tea with other herbs, such as rosemary, lavender and sage. If you are taking warfarin, aspirin or other blood-thinning drugs, see your doctor first, and the same is true of NSAIDs (non-steroidal anti-inflammatory drugs). If you are taking these for arthritis, the feverfew itself might be more effective!
If you are taking feverfew as a supplement using commercially available dried leaf then the recommended dosage is around 125mg of the dried leaf. It should contain at least 0.2% of parthenolide (0.25mg/daily), although other studies have indicated that a total of 0.7 mg parthenolide a day should be taken (100mg at 0.7%). Parthenolide is unstable so don’t take it after its sell by or best by date.
Butterbur is also useful in the treatment of migraines. The active ingredient here is petasin, a sesquiterpene ester that also has anti-inflammatory properties, all though it works in a different manner to feverfew. Here, it inhibits the activities of leukotriene generation in neutrophils and eosinophils, which indicates that it also possesses anti-allergenic properties that could help asthmatics that also suffer from migraines. It does not prevent the release of histamine, but does appear to reduce smooth muscle spasm.
You should never take the raw herb, only the extract, because it contains alkaloids that can harm you. The butterbur extract, however, is a perfectly safe supplement and found effective by many people in the treatment of migraine.
If your migraine is at the front of the head, then you should try ginger. Unlike feverfew, ginger works on a migraine as it is occurring, and improvement can be achieved for a bad migraine within half an hour. In fact if, like many people, you can feel a migraine coming on, half a teaspoon of freshly ground ginger can stop the pain before it starts.
Many herbal treatments for migraine include a combination of some of the above remedies, and many people swear by them. However, migraine treatment is very personal, and you should use what works best for you. If you are also taking other medical treatments however, please make sure that you refer to your physician before using any others, and that includes herbal remedies or supplements.
This sour Indian fruit can have a sweet appetite-stifling effect
May 26, 2007 05:44 PM
Stay satisfied with garcinia
This sour Indian fruit can have a sweet appetite-stifling effect.
It’s funny how modern science continues to support ancient systems of herbal healing. Such is the case with garcinia: the yellowish, pumpkin like fruit of the Garcinia cambogia tree, log valued in tropical Asian cooking for its sweetly acidic taste, is a traditional Indian remedy for digestive problems that is also used to make meals more filling. Today, garcinia (also known as brindleberry and Malabar tamarind) is used in natural weight-loss products based on research supporting its stomach satiating powers. Scientists also believe that garcinia helps block fat formation and regulate glucose (blood sugar) usage vital functions in an increasingly overweight world.
Filling up Faster
One reason so many people losing the battle of the bulge is that temptations to eat – and eat – are absolutely everywhere, often as the focal points of clever and well designed advertising campaigns. (Remember the slogan “belch’a can’t eat just one”?) To make matters worse, restAurants often serve overly generous portions and experiments have shown that the more food you serve, the more people will consume. For example,
The answer would seem simple – just eat less. But knowing when to say when isn’t easy. That’s where garcinia comes in, specifically an extract taken from the rind called HCA (Hydroxycitric acid). In laboratory animals HCA has upped levels of serotonin, a brain chemical that helps suppress appetite and elevate mood, which might help take the edge off the depressing and binge-eating urges that often affect would-be weight losers. At the same time HCA appears to reduce levels of another substance in the brain called neuropeptide Y, which enhances appetite (Experimental Biology meeting 4/06).
What is it: the pumpkin-like fruit of the garcinia cambogia tree; this Indian native is used in cooking and in Ayurveda, the country’s system of traditional medicine.
What is does: A popular ingredient in natural weight-loss aids, garcinia is being investigated for possible fat blocking and appetite-suppressing functions; it may also help regulate glucose (blood sugar).
Fat Smack down
The fat that stubbornly clings to your frame doesn’t always start out that way. In many cases, your body actually creates fat from excess carbohydrates (such as the icing encrusted doughnut you couldn’t pass u at breakfast). If you don’t burn off those extra carbs through exercise, they are broken down into citrates that are then transformed into the building blocks of body fat. This process is controlled by an enzyme called citrate lyase; HCA interferes with this crucial enzyme, an action that inhibits fat formation. Researchers believe the body uses those extra carbs to provide more energy; this mechanism may also have the happy side effect of further checking appetite. In addition, results from a Dutch lab study indicate that garcinia may blunt sugar-induced increases in glucose, which can help forestall diabetes development.
Garcinia works best when teamed with out nutrients and herbs, such as chromium, green tea and forskolin. In one investigation, over weight people who stuck to a supervised diet and exercise program supplemented with a combination of HCA, chromium and another herb called Gymnema lost body weight and mass, and showed improved fat burning capacity (Nutrition Research 1/04). This modern usage mirrors Ayurveda’s ancient precepts, according to which individual remedies are generally used in combination for more effective results. Looking to get your meals more staying power? Then look for garcinia in your favorite weight loss formula. –Lisa James
Wellness Fizz - Fast-Acting Immune Defense
February 26, 2007 02:15 PM
This is sour Indian fruit can have a sweet appetite stifling effect.
January 13, 2007 02:44 PM
It’s funny how modern science continues to support ancient systems of herbal healing. Such is the case with Garcinia: The yellowish, pumpkin like fruit of the Garcinia Cambodia tree, long valued in tropical Asian cooking for its sweetly acidic taste, is a traditional Indian remedy for digestive problems that is also used to make meals more filling. Today, Garcinia (also known as brindleberry and Malabar tamarind) is used in natural weight-loss products based on research supporting its stomach satiating powers. Scientists also believe that Garcinia helps block fat formation and regulate glucose (blood sugar) usage—vital functions in an increasingly overweight world.
Filling Up Faster
One reason so many people are losing the battle of the bulge is that temptations to eat-and eat—are absolutely everywhere, often as the focal points of clever and well designed advertising campaigns. (Remember the slogan “belch’a can’t eat just one”?) To make matters worse, restAurants often server overly generous portions and experiments have shown that the more food you serve, the more people will consume. For example, Chicago moviegoers ate 45% more popcorn from larger containers even when they were given stale product (Food Quality and Preference 1/01).
The answer would seem simple—just eat less. But knowing when to say when isn’t easy. That’s where garcinia comes in, specifically an extract taken from the rind called HCA (Hydroxycitric acid). In laboratory animals HCA has upped levels of serotonin, a brain chemical that helps suppress appetite and elevate mood, which might help take the edge off the depression and binge-eating urges that often affect would-be weight losers. At the same time HCA appears to reduce levels of another substance in the brain called neuropeptide Y, which enhances appetite (Experimental Biology meeting 4/06).
What it is: the pumpkin-like fruit of the Garcinia cambogia tree; this Indian native is used in cooking and in Ayurveda, that country’s system of traditional medicine
What it Does: A popular ingredient in natural weight-loss aids, garcinia is being investigated for possible fat blocking and appetite suppressing functions; it may also help regulate glucose (blood sugar).
The fat that stubbornly clings to your frame doesn’t always start out that way. In many cases, your body actually creates fat from excess carbohydrates (such as the icing encrusted doughnut you couldn’t pass up at breakfast). If you don’t burn off those extra carbs through exercise, they are broken down into citrates that are then transformed into the building blocks of body fat. This process is controlled by an enzyme called citrate lyase; HCA interferes with this crucial enzyme, an action that inhibits fat formation. Researchers believe the body uses those extra carbs to provide more energy; this mechanism may also have the happy side effect of further checking appetite. In addition, results from a Dutch lab study indicate that garcinia may blunt sugar-induced increases in glucose, which can help forestall diabetes development.
Garcinia works best when teamed with other nutrients and herbs, such as chromium, green tea and forskolin. In one investigation, overweight people who stuck to a supervised diet and exercise program supplemented with a combination of HCA, chromium and another herb called Gymnema lost body weight as mass, and showed improved fat burning capacity (Nutrition Research 1/04). This modern usage mirrors Ayurveda’s ancient precepts, according to which individual remedies are generally used in combination for more effective results.
Looking to give your meal more staying power? Then look for garcinia in your favorite weight loss formula. –Lisa James.
NaturalCare Virus Induced Nasal Decongestant – Super Strength SinuFix
October 06, 2006 02:34 PM
Super strength SinuFix Nasal Decongestant Mist 90 percent of Germs, Viruses and Pollutants May enter your body through the nose! All of us breath in through our nose and are inundated daily with thousands of foreign micro particles. Super Strength SinuFix Mist is an innovative formula specifically designed to fight the virus induced nasal allergy/sinus/cold/flu-like symptoms that may result from exposure to germs and viruses in the air in any crowded, potentially germ-infested environment.
Germs in the Air Everywhere!
Indications: For temporary, soothing relief of virus induced nasal and sinus congestion and pressure, dry, irritated nasal membranes associated with a cold and sinusitis, irritated/swollen sinus passages, hay fever, overuse of decongestant sprays or drops, or other upper respiratory allergies (Allergic rhinitis). Helps cleanse nasal passages and promotes nasal and sinus drainage.
The Skinny on Fats - Omega-3, Omega-6, Omega-7, Omega-9
October 04, 2006 04:53 PM
Health experts keep changing the storey on fats. First we were told that polyunsaturated fats were better than saturated fats. Then it was discovered that refined polyunsaturates were favorite targets for free radical attack. Next, monounsaturated fats took center stage and have remained in the spotlight ever since. The Mediterranean Diet, with its high intake of olive and other oils high in monounsaturates, offers several important safeguards against cardiovascular disease, cancer and overall mortality. (Laino, de Largeril, Kokkinos, Trichopoulou). While monounsaturated fats are important for maintaining optimum health and smooth supple skin, it’s the kind of fatty acids and antioxidants they contain that make up the real story.
Dark green unrefined “extra Virgin” olive oil has a delightful full bodied flavor due to its natural antioxidants. Not only are the oils of various olive cultivars distinctive, they all help fight arterial plaque buildup. (Visioli) Olive oil has a long history in Europe as both food and medicine, and carbon dating of seeds found in spain have shown that the use of olive oil dates back 8,000 years. Gourmet chefs usually prefer particular oils for various uses in making dressing, marinades, and sauces for dipping. Olive orchards have now achieved a status second only to that of vineyards.
Macadamia nut oil is another designer oil that is fast gaining a reputation among chefs and health experts. The nuts originated in Australia where they were staples in the diets of the Aborigines. In 1881, they were introduced in Hawaii and in the 20th century, made their way to California where several cultivars are now grown. Like olive oil, macadamia nut oil is rich in antioxidants and contains the highest levels, greater than 80 percent monounsaturates, primarily polmitoleic (omega-7) than other oils. (Hiraoka-Yamamoto)
Macadamia nut oil products found in mass market are typically refined, with many of the antioxidants removed. The highest levels of antioxidants in macadamia nuts are found in the shells. During cold processing, some of these antioxidants leech into the oil, increasing its antioxidant potential. (Quinn) unrefined and organic oils have a golden color, pleasing nutty aroma and buttery flavor. Scientists have found that macadamia nut oil lowers, LDL cholesterol and triglycerides, and may help prevent stroke. (Yamori, Colquhoun) It is delightful on vegetables, in soups, on popcorn, and as a replacement for butter in baking.
The essential oils (Fish oils, flaxseed, GLA, DHA), which are available as liquid and packaged in black bottles, must be stored in the Refrigerator even when they have not been opened. You cannot heat or cook with them. Essential fatty acid supplements are convenient to take and have specific therapeutic value.
Cardiovascular and Nerves – Consumers have been advised to eat more fish rich in Omega-3 to reduce their risk of cardiobascular disease. However, experts worry that eating several servings of fish each week may not be safe especially during pregnancy, dursing or trying to conceive. Instead they recommend fish oil supplements such as Omega-3 from Algae , Fish oil, and Omega-6 Evening Primrose and Borage oils.
Pain Relief – A blend of cetylated fatty acids including myristate, myristoleate, lAurate, oleate, palmitate and palmitoleate appear to be effective in reducing inflammation and pain in arthritis and other inflammatory conditions. (Vanderhaeghe) In a San Diego California study of sixty-four patients with osteoarthritis, an oral preparation of cetylated fatty acids known as celadrin significantly improved range of motion and flexibility. (Hesslink)
Two other studies of osteoarthritis patients at the University of Connecticut, using a topical preparation of Celadrin, showed significantly greater knee stability, improvement in stair climbing ability, balance and strength, and reduction of pain. (Kraemer)
Animal studies at the University of Minnesota have shown that cetylated fatty acids administered either topically or orally are well tolerated and rapidly dispersed throughout the body. (Gallaher) Doses for the oral form are 1500mg three times a day. The topical cream is applied two to four times a day.
Dr. Nugent’s Genetic Key Diet Notes Why is America Losing the Fat Battle?
September 19, 2006 05:48 PM
MSG Factor: increases appetite, triggers something in your body that makes you want more. There are no genetically fat rats but they make them fat by giving them MSG. they have taken an animal that has no natural obese traits or genetics and “enhanced” them. MSG is a flavoring that makes you want to eat more. The phrase “Betch ya cant eat just one!” has true meaning! It is in highly processed foods under different labeling names so that we purposely don’t see the words MSG (Monosodium Glutamate.)
Most tenderizers are high in MSG, “accent” and “adolph’s” are among the list. your fast food restAurants’ are guilty as well. It’s what keeps you coming back and eating far more than you should need.
“Packages that say no MSG is because they are now putting tow preservatives that combine together to make MSG. Ascorbic Acid (preservative), and benzene salts combine to make MSG when heated. Soft drinks are stored in hot ware0houses, transported in hot trucks, and cans heat to over 100 degrees. Soft drinks do not have MSG added, but end up with it.”
Ascorbic acid and benzoate salt are preservatives that are combined in soft drinks and boxed fruit juices. When the drinks are exposed to heat and light the combination can stimulate the formation of benzene. We all know from reading Dr. Nugent’s Toxic Planet book that benzene is highly toxic in levels far below what the EPA states as safe. Considering that a lot of people live in warm, even hot states, the distribution centers and trucks are not kept cool, these drinks are heated in transport and storage. The soft drinks can end up with low levels of benzene. Your body doesn’t have the need, desire or tolerance for benzene at any level! If there ever was a good reason to get off soda and boxed drinks! Think about it.
Have you ever eaten to much at a nice restAurant, maybe a buffet and you must clean up your plate. The next day, you’re starving! Could be the MSG hangover.
Our brain needs 10 teaspoons of glucose each day for normal function. Because people have been warned about the problems with sugar we have added the pink, yellow & blue packets. Worse.
I stood in line behind a woman buying a small sack of prescriptions with a big price tag. She said its very expensive to be sick. (And she had a bottle of diet soda to go along with it.)
My husband said one time, “well, sooner or later we’re all going to get something and die.” I answered – “No-o-o, sooner or later we’re all going to die, but we don’t have to get sick.”
I used to subscribe to prevention magazine. After seeing so many advertisements for drugs, I dropped it. What is there in prevention that could cause me to take a drug?
Try Glyconutrients instead.
Wasabi Rhizome Cleanse - Supports Phase II Liver Detoxification - Wasabi Health Benefits
August 01, 2006 10:41 AM
Most people know of it as a pale-green lump on the side of their plates in Japanese restAurants—a hot, spicy accompaniment to sushi or sashimi. The fiery yet sweet taste perfectly compliments the saltiness of soy sauce and the cool delicacy of raw fish. But wasabi is much more than a burst of culinary flavor, it has been used by traditional herbalists of Japan since the 10th century and is now being rediscovered by modern health practitioners for its stunning health benefits.
Wasabi has powerful detoxification properties, in particular, it supports the immune system and cleanses the liver. Wasabi contains precursors to phytochemicals called isothiocyanates that help remove toxic substances that are stored in the liver’s fatty tissues.
The rare wasabi plant is a natural, potent support to a healthy, cleansed liver that in turn affects the detoxification and cleansing of the entire body. Source Naturals is pleased to bring you this convenient, effective addition to your wellness program.
Wasabia Japonica - Rooted In Health
The wasabi plant (Wasabia japonica) grows naturally in the mountains of Japan in the gravel and sandbars of coldwater streams and rivers. Rare and difficult to grow, it takes three years for a wasabi root or rhizome to reach maturity. Because of its popularity, wasabi is now cultivated hydroponically and in cold, wet environments outside of Japan, such as in New Zealand and Oregon. Traditionally, the rhizome was freshly grated at the table with a sharkskin grater, popular with dishes such as seafood or udon noodles. Now wasabi is usually dried into powder form and made into the pale green paste familiar to most westerners. Often, however, restAurants do not serve real wasabi; since it is so rare and expensive, a dyed horseradish paste is served in most American restAurants.
What makes wasabi so special? It comes from a good family; the brassica vegetables in the cruciferae family include such health giants as broccoli, horseradish, Brussels sprouts, cabbage, cauliflower and kale. All of these are well-known detoxifying plants, and wasabi appears to be the most amazing of them all, with detox capacities far beyond the others in the family because it is loaded with isothiocyanate precursors. This chemical not only gives wasabi its famous “fire,” it is likewise a fireball of detoxification properties.
Phase II Detox
The liver detoxifies the by-products of digestion and other harmful substances through a complex series of chemical reactions often referred to as Phase I and Phase II Detoxification. Phase I enzymes begin the process by taking the toxic molecule and changing it into a bioactive form. This process breaks down toxins. A second set of enzymes, Phase II, then neutralizes the toxin and makes it water soluble for elimination. Wasabi, with its long-chain isothiocyanate precursors, induces the Phase II enzymes. Simply stated, it is the sparkplug that starts Phase II enzymes on their work. This process, all done in the liver, supports the body’s ability to clean itself of impurities.
Part of a Complete Wellness Program
In the modern world, with so many pollutants, it is critical to your health and longevity that you cleanse these toxic compounds from your body. Wasabi, along with a whole food, high-fiber diet and reduction of alcohol consumption, supports the liver— the largest of the vital organs and the key to the digestion and elimination systems and most particularly, the body’s ability to cleanse itself. Source Naturals is pleased to bring you this exceptional product as part of your wellness program.
Depree, JA (1999) Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabia japonica. Food Research International: 31(5):329-337.
Morimitsu Y, et al. (2002) A sulforaphane analogue that potently activates the Nrf2-dependent detoxification pathway. J Biol Chem: 277:3456-3463.
Munday, R (2002) Selective induction of phase II enzymes in the urinary bladder of rats by allyl isothiocyanate, a compound derived from Brassica vegetables.
Nutrition and Cancer: 44(1):52-59.
Watanabe, M (2003) Identification of 6-methylsulfinylhexyl isothiocyanate as an apoptosis-inducing component in wasabi. Phytochemistry: 62(5):733-739.
Rose, P (2000) 7-methylsulfinylheptyl and 8- methylsulfinyloctyl isothiocyanates from watercress are potent inducers of phase II enzymes. Carcinogenesis: 21(11):1983-1988.
Celadrin and MSM Fact Sheet
December 07, 2005 01:24 PM
Celadrin and MSM Fact SheetNeil E. Levin, CCN, DANLA Certified Clinical Nutritionist, Diplomate in Advanced Nutritional Laboratory Assessment Revised 11/10/05
LIKELY USERS: People lacking flexibility or mobility; People wanting temporary control of aches and pains; People wanting to reduce pro-inflammatory body chemicals. KEY INGREDIENT(S): Celadrin® powder 500 mg. Provides 350 mg. of actual EFAC (esterified fatty acid carbons). This is a proprietary blend of Esterified Fatty Acid Carbons of Myristate, Myristoleate, LAurate, Oleate, Palmitate and Palmitoleate in a base of tapioca and silica.
MSM 100 mg.
MAIN PRODUCT FEATURES: CELADRIN® is an all-natural proprietary matrix of esterified (cetylated) fatty acid carbons (EFAC) derived from tallow of USA-raised cattle. This product is developed through a proprietary process of esterifying oil & has been clinically tested. Celadrin promotes joint health by improving flexibility, pain management and mobility. The myristoleic acids and the cetylated forms may alter the 5-LOX enzyme and change the leukotriene production, inhibiting inflammatory compounds.
Celadrin® may offer some noticeable benefits faster than other substances, like glucosamine and chondroitin. Though it is not a substitute for these important tissue-building nutrients. ADDITIONAL PRODUCT USE INFORMATION & QUALITY ISSUES: MSM has synergistic abilities to reduce certain substances in the body which may affect the inflammatory process.
Contains Cetyl Myristoleate (CM, CMO), but in a patented blend of other fatty acid carbons. This product (Celadrin ®) has its own clinical studies showing safety and efficacy.
Also will be available in a softgel of the same potency (350 mg. of EFAC) as of December 2005 (product 3017, 90 softgels)
SERVING SIZE & HOW TO TAKE IT: Three capsules a day, preferably with meals.
POSSIBLE SYNERGISTS: Glucosamine, Chondroitin, MSM, Joint Support Products, Manganese, Vitamin C, other Antioxidants
GENERAL: Pregnant and lactating women, and people using prescription drugs, should consult their physician before taking any dietary supplement.
This information is based on my own knowledge and references, and should not be used as diagnosis, prescription or as a specific product claim. This document has not been reviewed by the FDA or by the company posting it. Information given here may vary from what is shown on the product label because this represents my own professional experience and understanding of the science underlying the formula and ingredients.
When taking any new dietary supplement, use common sense and cautiously increase to the full-recommended dose over time, looking for possible side effects. Repeat this process for each new supplement that you start to use.
REFERENCES: 1. J Rheumatol. 2002 Aug;29(8):1708-12. Cetylated Fatty Acids Improve Knee Function in Patients with Osteoarthritis. Hesslink R Jr, Armstrong D 3rd, Nagendran MV, Sreevatsan S, Barathur R.
Trace Minerals and Migraines
November 16, 2005 12:02 PM
Trace Minerals and Migraines
An increasingly large amount of disease today may be attributable to deficiencies in the supply of trace minerals in our diets.1 How can this be the case when the availability of food in our country is unprecedented, with a supermarket on every corner? These deficiencies do not stem from a lack of quantity of food, rather they stem from the quality of food. Trace minerals can be found mainly in whole, unprocessed foods such as vegetables and fruits. Unfortunately, the large majority of fruits and vegetables found in supermarkets today are nutritionally devoid of these minerals, largely in part to the high-yield farming practices in this and other countries.
The mineral content of food is mainly dependent on the amount of minerals found in the soil in which it is grown. Current farming practices leave soils with less than optimal amounts of these minerals, especially the less common trace minerals. As a result of this, our food supplies leave us at risk for deficiencies of these very important substances. Because of this situation, it is essential that every person now supplement their diet with trace minerals in order to avoid the many diseases that are attributable to this scarcity. A lack of vital nutrients leaves the body unable to function fully, leaving it vulnerable to disease.
Trace minerals have numerous roles. Oftentimes, because these minerals are found in such small quantities in the body, scientists and physicians have paid little attention to their importance in health and disease prevention. However, with the advent of improved science and the recognition of the efficacy of natural medicine, we are beginning to understand how vital these elements are to our health. Trace minerals, in a sense, are akin to the numerous tiny nails, nuts, and bolts that hold a house together. At first glance, a home is made of much more than these items. However, if they are slowly removed and never replaced, the house will continue to sag and finally fall apart. So it is the same with the smallest building blocks of our bodies. Trace minerals are important in the proper functioning of enzyme systems, nerve conduction and muscle function, assisting with transfer of nourishment into cells, providing the framework for tissues, and regulation of organ functions. These ‘behind the scenes’ functions are not possible without a constant, adequate supply of minerals. Even with the many multivitamin and mineral supplements available, most of these products fall short because they do not contain large enough amounts of the trace minerals that are so important to health.
Physicians that specialize in natural medicine are some of the biggest proponents of trace mineral supplementation. This type of physician is attuned to the many subtleties of the functions of the human body, and oftentimes addresses health issues with nutritional therapeutics in an attempt to bring the body’s health back into balance. This process of balance, also known as homeostasis, occurs quite wonderfully all by itself, as long as the body has the proper fuel and building materials. Unfortunately, physicians are seeing more and more diseases, which can be attributed to the body’s inability to achieve this balance. This trend towards ill health is directly related to the dearth of nutritional value in our diets today.
However, practitioners of natural medicine are very excited with the many dramatic turn-arounds toward health that many of their patients have experienced with the use of mineral supplementation. A common example of this is the treatment of migraine headaches with magnesium. Recent statistics suggest that 18 percent of women and six percent of men suffer from migraine and those numbers are increasing.2 The Centers for Disease Control reported a 60-percent increase in the disease from 1980 to 1989.3 Migraine headaches occur when the blood vessels in the brain spasm and constrict. Soon after this constriction occurs, the blood vessels then reflexively open, or dilate. When the vessels become dilated, they occupy more space in the brain, activating nearby pain receptors. It is speculated that an imbalance of mineral stores in the body can lead to this spasm of the blood vessels. Many researchers have suggested magnesium plays an important role in migraine attacks. The activities of magnesium in the body include preventing blood vessel spasm, inhibiting blood clotting, and stabilizing cell membranes, all of which are involved in migraine develoment4. Magnesium concentration exerts an effect on neurotransmitter production and receptors, pro-inflammatory molecules, and other migraine-related chemicals in the brain.5 Recent evidence suggests up to 50 percent of migraine patients have lowered levels of tissue magnesium during an acute migraine attack.6 Another study discovered brain magnesium concentrations were 19 percent lower in patients during migraine attack compared to healthy controls.7 Because recent research strongly indicates a magnesium deficiency in migraine headaches, natural medicine practitioners prescribe magnesium along with other trace minerals as a primary treatment for this condition with great success.
Because of their widespread distribution throughout the metabolic workings of the human body, trace minerals are integral to the functioning of one of the body’s largest organ systems, the muscles. Mainly, magnesium plays a large role in the relaxation of muscles following their contraction. Without this vital nutrient, it would be impossible for the muscles of the human body to function. Muscle cramps are prevalent in western society due to lack of intake of an appropriate amount of minerals. One easy, straightforward cure for muscle cramping is supplementation with magnesium and other trace minerals, as they allow the muscles to function smoothly and correctly. The role of magnesium in relieving cramped muscles also makes it a highly appropriate therapy for the muscle pain associated with fibromyalgia, a condition that is often treated successfully by practitioners of natural medicine. These practitioners often use high doses of magnesium and other trace mineral combinations to reduce the painful and tender muscles that are so common in fibromyalgia patients.
Another condition that is successfully treated with magnesium and trace minerals is Chronic Fatigue Syndrome. People with this condition often experience profound muscle aches and weakness. It has been shown that in order for proper muscle contraction and relaxation to occur, magnesium and calcium need to be present in proper amounts in the body, which can be difficult to achieve even on a standard healthy diet. Additionally, magnesium and mineral supplementation may decrease the pain involved with sports-related injuries and excessive physical activity. As we use our muscular system, it is slowly depleted of these minerals, making replacement a top priority. Others signs of magnesium deficiency include disorientation, depression, tingling, numbness, seizures, abnormal heart rhythms in addition to muscle spasms and cramps.8,9
A minimum of at least 60 trace minerals has been demonstrated to be vital to health and well-being.10 This article has covered only a small fraction of the multitudes of health benefits of trace minerals. As science and natural medicine continues to uncover the many roles for all of these trace minerals, doctors are finding exciting solutions to several maladies that may be successfully treated by replacing these nutrients in the body. Unless we begin replacing these minerals early on in life, we put ourselves at risk for the many diseases of mineral deficiency that are becoming more and more prevalent in society today.
1 Medical Nutrition from Marz, 2nd Edition. Omni-Press, 1997. Pps. 103-107
2 Stewart WF, Lipton RB, Celentano DD, et al. Prevalence of migraine headache in the United States: relation to age, income, race, and other sociodemographic factors. JAMA 1992;267:64-69.
3 Rappaport AM, Scheftell FD. Headache Disorders: A Management Guide for Practitioners. Philadelphia, PA: WB Saunders Co.;1996:4.
4 McCarty MF. Magnesium tAurate and fish oil for prevention of migraine. Med Hypotheses 1996;47:461-466.
5Sinclair, S. Migraine Headaches: Nutritional, Botanical And Other Alternative Approaches. Alternative Medicine Review - Volume 4, Number 2, April 1999.
6 Mauskop A, Altura BM. Role of magnesium in the pathogenesis and treatment of migraine. Clin Neurosci 1998;5:24-27.
7 Ramadan NM, Halvorson H, Vande-Linde A, et al. Low brain magnesium in migraine. Headache 1989;29:590-593. 8 Rude RK. Magnesium deficiency: A cause of heterogeneous disease in humans. J Bone Miner Res 1998;13:749-58.
9 Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride. National Academy Press. Washington, DC, 1999.
10 Kelly, GS. Sports Nutrition: A Review of Selected Nutritional Supplements For Bodybuilders and Strength Athletes-Alternative Medicine Review - Volume 2, Number 3, May 1997
Green Tea - for Prostate
October 12, 2005 10:23 AM
Green Tea – For prostate
Green Tea – Next time you eat at a Japanese or Chinese restAurant, order a pot of green tea! It not only tastes good, but scientists have observed that people who consume tea regularly have lower risk of prostate (and Breast) cancer-related deaths. In fact, the incidence of prostate cancer in china, a population that consumes green tea on a regular basis, is lowest in the world. And sure enough, recent studies done both on human cells and mice, have shown that green tea’s polyphenol—epigallocatechin-3-gallate—blocks the growth of prostate cancers.
ARTIFICIAL SWEETENERS: CAUSE FOR WORRY
July 15, 2005 12:26 PM
ARTIFICIAL SWEETENERS: CAUSE FOR WORRY
Among some of the most troubling food additives that we routinely ingest are artificial sweeteners, also referred to as non-nutritive sweeteners. Having received the FDA stamp of approval, they are liberally ingested with little thought to what their actual health risks may be. Andrew Weil, M.D., in his book Natural Health Natural Medicine, writes: More worrisome than preservatives are artificial sweeteners. Saccharin, a known carcinogen, should be avoided. Cyclamates, banned some years ago for suspected carcinogenicity, are not being reconsidered for use in food. They taste better than saccharin but cause diarrhea in some people. Avoid them too. Recently, aspartame (NutraSweet) has become enormously popular. The manufacturer portrays it as a gift from nature, but, although the two component amino acids occur in nature, aspartame itself does not. Like all artificial sweeteners, aspartame has a peculiar taste. Because I have seen a number of patients, mostly women, who report headaches from this substance, I don’t regard it as free from toxicity. Women also find that aspartame aggravates PMS (premenstrual syndrome). I think you are better off using moderate amounts of sugar than consuming any artificial sweeteners on a regular basis. A natural sweetener that may cause some people problems is sorbitol, originally derived from the berries of the mountain ash tree. Sorbitol tastes sweet but is not easily absorbed form the gastrointestinal tract and is not easily metabolized. It is a common ingredient of sugarless chewing gums and candies. If you eat a lot of it, you will probably get diarrhea. People with irritable bowel syndrome or ulcerative colitis should avoid sorbitol.
Ann Louise Gittleman, in her book, Super Nutrition for Women, writes: In 1977, a Canadian study indicated that when pregnant rats were fed large doses of saccharin, their male offspring developed bladder cancer. As a result, the Canadians banned saccharin and the U.S. Congress ordered warning labels on all saccharin products like Sweet ‘N Low. The national Academy of Sciences in 1978 evaluated the evidence and concluded that saccharin was primarily a promoter of other cancer-causing agents, a cocarcinogen. In the meantime, G.D. Searle developed aspartame, a combination of two amino acids and methanol (wood alcohol) . . . Few long-term studies of the effects of aspartame have been done. However, reports to the Food and Drug Administration and the Centers for Disease Control indicate that, as more people consume the substitute in large quantities, health may be affected. In some circumstances, individuals may be getting high levels of methanol; for example, it is estimated that on a hot day after exercise, an individual drinking three 12-ounce cans of diet cola could easily consume as much as eight times the Environmental Protection Agency’s recommended limit for methanol consumption. The most common complaints are dizziness, disorientation, tunnel vision, ear buzzing, loss of equilibrium, numbing of hands and feet, inflammation of the pancreas, high blood pressure, eye hemorrhages and seizures. Artificial sweeteners can stimulate hunger or cause additive allergies, just as sugar does. In other words, we get the disadvantages of sugar, along with the proven or suspected disadvantages of artificial sweeteners. While thousands of Americans continue to consume aspartame in unprecedented amounts, controversy surrounding its safety lingers. Dr. Richard Wurtman of the Massachusetts Institute of Technology (MIT) has reported that abnormal concentrations of neurotransmitters developed when he fed laboratory animals large doses of aspartame. He believes that the phenylalanine content of the sweetener actually manipulates and alters certain brain chemicals which could initiate behavioral changes and even seizures. He also purports that while small quantities of aspartame may be safe, the cumulative effects of the compound—particularly if consumed with high carbohydrate, low protein snacks—could be serious (Wurtman I, 799-801, Wurtman II, 429-430, Wurtman III, 1060).
In spite of serious concerns, saccharine and aspartame packets sit in restAurant sugar bowls all over our country, while in Japan, natural stevia powder enjoys popularity as one of the best and safest non-caloric sweeteners available.
Digestion - Keeping The Digestive System Balanced
June 30, 2005 09:23 AM
Digestion By Ellen J. Kamhi, Ph. D. with Dorie Greenblatt Digestion is the foundation for the health and balance of the whole body system. In a very real sense our physical body is formed by the molecules we eat and absorb. As the old adage says, “we are what we eat.” Our eating habits, lifestyle choices and state of mind as well as the foods we choose to consume all directly influence the effectiveness of our digestion. Ideally, a diet of good whole organically grown foods eaten at regular intervals in a stress-free environment would be wonderful. The reality is that few of us actually ever attain this ideal. Herbs have been used traditionally by civilizations around the world to aid the digestive system in several different ways. Herbs may act as digestive tonics, bitters, carminatives, vermifuges (killer of parasites), laxatives and astringents, which all benefit the digestive system in different ways.
Digestive tonics can help to balance stomach acidity. Their tonic actions may be in part due to their ability to protect and soothe the mucous membranes of the digestive tract. Nature’s Answer® has many digestive tonic herbs available in the form of fast-absorbing liquid extracts. Nettle Leaf (alcohol-free, organic alcohol) is a mild digestive tonic that is highly nourishing. It tones the walls of the intestinal lining as well as the veins that supply nutrients to the digestive system. Cat’s Claw (alcohol-free, organic alcohol), often called Una del Gato in the Amazon rainforest where it is harvested, is a tonic herb for the entire system. Scientists believe that its overall positive influence on the body is directly related to its healing effect on the digestive system.
Bitters act to stimulate digestion through the increased production of digestive juices, from saliva to the release of bile. The Standard American Diet is sorely lacking in foods that taste “bitter”. There is actually a message sent via the nerves in the tongue to the digestive system to release enzymes and other digestive fluids when bitters are consumed. Herbal bitters can help, such as Nature’s Answer®’s Gentian Root(organic alcohol), Barberry Root (organic alcohol) and Oregon Graperoot (organic alcohol) liquid extracts. Bitters with Ginger (alcohol-free) is a combination “bitters” formula that blends several herbs together for ease of use and extra “bitters” benefits.
Carminatives are a classification of herbs that contain certain volatile oils well-known for their calming and relaxing actions to the stomach (leading to gas relief). Nature’s Answer® offers a variety of carminative herbs in liquid form, rich in the herbs’ roots, seeds, leaves and flowers: Ginger Root (alcohol-free, organic alcohol) is a common spice used throughout the world. It has outstanding medicinal properties that help to relieve conditions such as nausea, “morning sickness” (due to pregnancy), motion sickness (due to traveling in cars and boats) and other digestive complaints. Fennel Seed (organic alcohol) has a licorice like flavor. It is always available when leaving Indian RestAurants because it is a popular digestive aid. Peppermint leaf (alcohol-free,organic alcohol) is one of the most highly recognized and effective herbal treatments for bloating, gas, and “tummy-aches” in adults and children alike. Chamomile Flowers (alcohol-free, organic alcohol) is a popular herb in the United States. In Germany, the name for Chamomile translates to “Mother of the Stomach” because of its usefulness for many digestive complaints. Finally, Di-Jest™ (alcohol-free) is an example of an outstanding combination formula for digestion, featuring a synergistic blend of both carminative and bitter herbs for optimum support.
Vermifuges, also referred to as anthelmintics, are herbs that help rid the body rid itself of worms and other parasites. The presence of these “pests” was a well-known health concern until recent times, when advances in modern medicine essentially relegated these ailments to “the back burner.” It is an erroneous assumption to disregard the presence of parasites, especially in those who suffer from chronic digestive disorders. Nature’s Answer® provides several liquid herbal extracts which are quite effective vermifuges. Black Walnut Hulls (alcohol-free, organic alcohol) has been used historically to help get rid of worms. The combination formula, Black Walnut & Wormwood, combines Black Walnut with the appropriately named Wormwood and other herbs that are useful to help rid the body of parasites.
Laxatives aid with the common problem of constipation. Sufferers of this chronic ailment should examine their diets to be sure it includes a predominance of whole grains, fruits and vegetables. For occasional use, Nature’s Answer®’s Cascara Sagrada (organic alcohol) serves as an excellent laxative that not only stimulates peristalsis (movement of the intestines), but also tones the muscles of the digestive system.
Astringents are useful for diarrhea. They help by firming the tissue in the digestive system. One noteworthy herb in this category offered by Nature’s Answer® in a convenient liquid herbal extract form is Bayberry Bark (organic alcohol).
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease.
America's Most Wanted
June 14, 2005 05:23 PM
America's Most Wanted
by Brian Amherst Energy Times, January 6, 2000
The United States eats well, a little too well, according to experts. Amply supplied with a large supply of high-calorie food, our diets might seem to be chock full of every conceivable nutrient. Well, to the question "Getting all the right vitamins, minerals and other nutrients?" the most appropriate answer seems to be "Not exactly." Eating a lot doesn't equal eating a lot of the most important vitamins and minerals. So, which vitamins and minerals are likely to show up in short supply in the typical American diet? Calcium certainly sits at the top of list. According to the most recent Continuing Survey of Food Intake by Individuals, which is conducted by the United States Department of Agriculture (USDA), women and girls age 12 and up are not consuming adequate calcium from their diet. Research reveals that about 1200 mg. day suffices for those over age 50 and 1000 mg a day should be adequate if you're between the ages of 19 and 50. Since strong bones are formed during "the first three decades of life," says LAura Bachrach, MD, of Since strong bones are formed during "the first three decades of life," says LAura Bachrach, MD, of Stanford University, ". . .osteoporosis is a pediatric disease." For long-range protection against that bone-weakening disease, kids should eat calcium-rich, low-fat dairy products and plenty of leafy greens (broccoli, cabbage, kale) as well as salmon (with bones), seafood and soy. But the calcium campaign does not end in early adulthood. Bone mass begins to deteriorate at about age 30. Menopausal hormonal changes can exacerbate bone brittleness. Medical conditions, including cancer, liver disease and intestinal disorders; prescription drugs; tobacco and alcohol indulgence; or a decline in activity, especially the weight-bearing kind, also jeopardize bone strength. According to the National Osteoporosis Foundation, about one in every two American women will break a bone after age 50 due to osteoporosis. That translates into about half a million fractured vertebrae and more than 300,000 shattered hips. Frequently, those breaks are life-threatening.
The critical role of calcium in many body functions is perhaps the most extensively clinically documented among nutrients. Researchers in the Department of Medicine, Oregon Health Sciences University in Portland, reviewed epidemiological and clinical studies conducted over the past two years on the relationship between dietary calcium and blood pressure (J Am Coll Nutr October 1999: 398S-405S). "Nearly 20 years of investigation in this area has culminated in remarkable and compelling agreement in the data," the researchers report, "confirming the need for and benefit of regular consumption of the recommended daily levels of dietary calcium." Investigators at the State University of New York, Buffalo School of Dental Medicine, presented results of their studies of calcium and vitamin C and gum disease at the June 26, 1998 meeting of the International Association for Dental Research. Two separate inquiries revealed that people who consumed too little calcium as young adults, and those with low levels of vitamin C in their diets, appear to have nearly twice the risk of developing periodontal disease later in life than folks with higher dietary levels of either nutrient.
Calcium: Much Documented Researchers offer extensive evidence of calcium's benefits on many fronts: n Osteoporosis poses a threat to older men as well as women, according to Randi L. Wolf, PhD, research associate at the University of Pittsburgh Graduate School of Public Health. Dr. Wolf presented her award-winning study to an October 3, 1999 meeting of the American Society for Bone and Mineral Research. Dr. Wolf suggests that men increase their consumption of calcium, particularly after age 80, to avoid age-related declines in the amount of calcium absorbed. According to Dr. Wolf, "It appears that the hormonal form of vitamin D, which is the main regulator of intestinal calcium absorption, may have an important role. We are conducting more research to better understand the reasons for why calcium absorption declines with age in men." n Scientists at Tufts University in Boston did some earlier work on the calcium-vitamin D connection and reported it in the September 4, 1997 New England Journal of Medicine. Using the National Academy of Sciences (NAS) increased recommended daily intake of 1200 milligrams of calcium and 400 to 600 international units of vitamin D for people over 50, the Tufts researchers found that with supplementation of the nutrients, men and women 65 and older lost significantly less body bone and, in some cases, gained bone mineral density. n Two studies published in American Heart Association journals show that atherosclerosis and osteoporosis may be linked by a common problem in the way the body uses calcium. The September 1997 Stroke revealed that, in a group of 30 postmenopausal women 67 to 85 years old, bone mineral density declined as atherosclerotic plaque increased. Researchers reporting in Circulation (September 15, 1997) advanced the theory that the osteoporosis-atherosclerosis connection may be related to a problem in handling calcium. n For people who had colon polyps removed, taking calcium supplements decreased the number of new polyps by 24% and cut the risk of recurrence by 19%, according to researchers at the University of North Carolina, Chapel Hill, School of Medicine. The study, published in the January 14, 1999 New England Journal of Medicine, was a first in crediting calcium with anti-cancer properties.
The D Factor
Without adequate vitamin D, your absorption of calcium slips and bone loss can accelerate, increasing the risk for fractures. Fifty percent of women with osteoporosis hospitalized for hip fractures at Brigham and Women's Hospital in Boston had a previously undetected vitamin D deficiency (Journal of the American Medical Association, April 28, 1999). University of Pittsburgh Cancer Institute researchers told participants at the April 14, 1997 meeting of the American Association for Cancer Research that vitamin D "significantly inhibits highly metastatic, or widespread, prostate cancer in animals," suggesting its potential for treating men with similar conditions. Few foods that Americans eat, except dairy, contain much vitamin D, but we can usually synthesize sufficient amounts from as few as five minutes' exposure to the sun. But as skin ages, its ability to act as a vitamin D factory decreases. According to Michael F. Holick, the director of the Vitamin D, Skin and Bone Research Laboratory at Boston University Medical Center, upwards of 40% of the adult population over age 50 that he sees in his clinic are deficient in vitamin D. Recently, the National Academy of Sciences (the official body that decrees the required amounts of necessary nutrients) increased the daily recommendations of vitamin D to 600 IU for people over 71, 400 IU for those aged 51 to 70 and 200 IU for people under 50. The best dietary sources, apart from dependable supplements, are dairy and fatty fish like salmon. Four ounces of salmon provide about 300 IU.
The Facts About Fats
The American lust for low-fat, high-carbohydrate diets filled with sugary foods has exploded into nothing short of "obsession," according to experts at the General Research Center at Stanford University Medical Center (Am J Clin Nutr 70, 1999: 512S-5S). That mania oftens robs us of the crucial balance of omega-3 and omega-6 fatty acids typical of the Mediterranean diet that protect us from heart disease by controlling cholesterol and making blood less likely to form clots. These fatty acids cannot be made by the body but are critical for health: n Omega-3 fatty acid (linolenic acid) comes from fresh, deepwater fish (salmon, mackerel, sardines) and vegetable oils such as canola, flaxseed and walnut. n Omega-6 fatty acid (linoleic acid) found primarily in raw nuts, seeds and legumes and in saturated vegetable oils such as borage, grape seed, primrose, sesame and soybean. The American Heart Association recommends limiting total fat consumption to 30% of daily calories. Saturated fats like those in dairy and meat products as well as vegetable oil should comprise 10% of total calories; total unsaturated fat (fish oils, soybean, safflower nuts and nut oils) should be restricted to 20 to 22% of daily calories.
Be Sure About B12
Vitamin B12 presents a particular problem for the elderly because older digestive systems often don't secrete enough stomach acid to liberate this nutrient from food. (The elderly have no problem absorbing B12 from supplements, because it's not bound to food.) Vitamins generally moderate the aging process but, ironically, that process and the diseases that frequently accompany it affect vitamin metabolism (Schweiz Rundsch Med Prax 83, 1994: 262-6). And because of those changes, we need more of certain vitamins. This is the case for vitamins D, B6, riboflavin and B12. Crucial for health, B12 is necessary to prevent anemia, and, according to recent studies, needed (along with folate and B6) to help stave off heart disease. B12, with thiamine and niacin, boosts cognition (Adv Nutr Res 7, 1985: 71-100). Screening for vitamin B12 deficiency and thyroid disease is cheap and easy and can prevent conditions such as dementia, depression or irreversible tissue damage (Lakartidningen 94, 1997: 4329-32). In the January 5-12, 1999 issue of Circulation: Journal of the American Heart Association, the AHA urged doctors to screen levels of homocysteine (the amino acid byproduct of protein digestion that damages arteries, causes heart disease and, possibly, strokes) in patients at high risk for heart disease. They also recommended all Americans to up their daily levels of vitamins B6 and B12, as well as folic acid. Since fruits, vegetables or grains lack B12, vegetarians need B12 supplements. And they're a good idea for the rest of us, too.
Folic Acid Benefits
Folic acid made headlines in the early 1990s when the U.S. Public Health Service declared that "to reduce the frequency of neural tube defects [spina bifida, or open spine, and anencephaly, a lethal defect of the brain and skull] and their resulting disability, all women of childbearing age in the United States who are capable of becoming pregnant should consume .4 milligrams (400 micrograms) of folic acid per day." This recommendation followed voluminous research that showed taking folic acid was associated with a significantly reduced risk of birth defects. (The advisory is based on the fact that nearly half of all pregnancies are unplanned. If you think you are pregnant, consult your health practitioner for supplementary advice.)
A Team Player
Folic acid's efficacy intensifies when it works with other nutrients. Among many studies on the preventive powers of folic acid on birth defects, one published in The New England Journal of Medicine (327, Dec. 24, 1992: 1,832-1,835), disclosed an even greater decrease in neural tube defects when supplements of folic acid contained copper, manganese, zinc and vitamin C. As a warrior against homocysteine, folic acid joins the battalion of B12 and B6 in detoxifying this harmful protein. At the University of Washington's Northwest Prevention Effectiveness Center, researchers recently analyzed 38 published studies of the relationship between folic acid, homocysteine and cardiovascular disease and, according to associate professor Shirley A. Beresford, MD, folic acid and vitamin B12 and B6 deficiencies can lead to a buildup of homocysteine.
Canadian researchers reported in the Journal of the American Medical Association (275, 1996: 1893-1896) that men and women with low folic acid have a 69% increase in the risk of fatal coronary heart disease. This 15-year study of more than 5,000 people stressed the need for dietary supplementation of folic acid. Folic acid also has been credited with the potential to protect against cancers of the lungs, colon and cervix. It appears to help reverse cervical dysplasia, the precursor cells to cervical cancer, especially for women taking oral contraceptives, which may cause a localized deficiency of folic acid in the cells of the cervix. According to Shari Lieberman, PhD, and Nancy Bruning, authors of The Real Vitamin & Mineral Book (Avery), folic acid derivatives work with neurotransmitters, the chemicals that permit signals to be sent from nerve fiber to nerve fiber. A lack of folic acid can cause some nervous-system disorders, such as depression, schizophrenia and dementia; it also may be related to some forms of mental retardation. Other supporting roles of folic acid, according to researchers: the formation of normal red blood cells, important for preventing the type of anemia characterized by oversized red blood cells; strengthening and improving white blood cell action against disease; limiting production of uric acid, the cause of gout.
The Best Sources
Many foods are rich in folic acid: beef, lamb, pork and chicken liver, spinach, kale and beet greens, asparagus, broccoli, whole wheat and brewer's yeast. But experts believe that only 25 to 50% of the folic acid in food is bioavailable. Processing also reduces an estimated 50 to 90% of its content. Folic acid supplementation overcomes these obstacles with little risk, as it has no known toxicity. Women taking folic acid who are current or former users of oral contraceptives may require additional zinc. And be sure to augment your folic acid supplement with its synergistic counterpart, vitamin B12.
Focus on Fiber
The American Heart Association came out squarely behind fiber in a June 16, 1997 issue of its journal Circulation: Double your daily intake to lower cholesterol and the risk of heart disease. The American diet is consistently low in fiber, notes Linda Van Horn, PhD, RD, author of the article. Twenty-five to 30 grams a day from foods (or supplements) are not only heart healthy but seem to aid weight control.
Getting enough iron? An estimated 25% of adolescent girls in the United States are iron deficient, according to an October 12, 1996 issue of the British medical journal The Lancet, which reported that girls who took iron supplements performed significantly better on verbal tests than those who took a placebo. "Teenage girls should be regularly tested for iron deficiency because rapid growth and the onset of menstruation during puberty increase the body's need for iron," says Ann Bruner, MD, of the Johns Hopkins Children's Center and a lead author of the study.USDA data reveal that women up to age 50 also tend to get much less than recommended levels of iron, a lack of which leads to anemia, a deficiency of red blood cells, hemoglobin or volume of blood. For kids, deficiency is more common from six months to four years and during the rapid growth spurts of adolescence when the body is growing so quickly that the body's iron stores may sink to dangerous levels. Vegetarian women run the greatest risk for deficiency, as meat is iron-rich; foods like beans, grains and vegetables also contain some iron. Supplements, of course, supply easily absorbable iron. And to absorb iron from vegetarian sources, take vitamin C with your meals. That boosts the amount of this mineral you will take in. Bear in mind, however, that certain folks-older men and post-menopausal women-generally have adequate dietary supplies of iron. Of greater concern, in fact, is excessive iron, and for these folks iron-free multivitamin and mineral supplements are available.
Ante Up the Antioxidants
Antioxidant nutrients help protect the body from oxygen-scavenging molecules called free radicals. The products of pollution, the body's own metabolic processes and other sources, free radicals are linked to heart disease, cancer and other chronic health problems. The most important antioxidants, which include vitamin C, E, beta carotene, and selenium, are often lacking in the American diet. Plus, optimal amounts of vitamin E cannot be consumed from food. You need supplements. The bottom line: even though we live in a land of plenty, you can still miss vital nutrients. So make sure to consume these vital substances.
Source of Missing Nutrients In the search for the nutrients missing from America's diet, one big help is the sprout. The sprout is truly one of nature's heavyweights: fresh, tiny and moist, its power punch of vitamins, minerals, protein, chlorophyll and disease-busting phytochemicals land it in a weight class far beyond that of its full-grown competitors. Size does NOT matter to this nutritional giant. A championship belt currently wraps around the miniscule broccoli sprout, catapulted into the ring by Paul Talalay, MD, professor of pharmacology and molecular sciences at Johns Hopkins University. Dr. Talalay discovered that the seedlings contain substantially more of the cancer-fighting substance sulforaphane than mature plants (Proc. Natnl. Acad. Sci. USA, 94, 10367-10372). Sprouts, the quintessential health food of the Sixties, provide a wonderfully varied and versatile way to get your daily greens. Raw or cooked, strong or mild, vegetable and grass sprouts and their algae cousins add low-calorie texture to recipes and a rich, diverse complement of nutrients and fiber.
Ancient Asia to the Modern Lab
Asians stir-fried sprouts as one of the earliest fast foods as long as 5,000 years ago. The ancient Chinese relied on sprouts for year-round vegetables in colder regions of their vast country. Today, researchers studying sprouts and adult plants have identified their important chemoprotective and other health-bolstering substances. In Paul Talalay's research project at Johns Hopkins, scientists found that three-day-old broccoli sprouts contain up to 50 times more sulforaphane than mature plants, which prompts the body to produce an enzyme that prevents cancer tumors from forming. Uniform levels of the compound saturate the shoots, unlike the chemically uneven adult plants. The Brassica family of broccoli and cabbage is richly endowed with phytochemicals that also help reduce estrogen levels associated with breast cancer. Other phytochemical compounds in the Brassica family are associated with the prevention of stomach and lung cancers. Most of the initial landmark work on phytochemicals' cancer-fighting powers has taken place since 1989 under the aegis of the National Cancer Institute's "Designer Food Program," which isolated, for example, the isoflavones in beans that seem to neutralize cancer-gene enzymes.
Strong Suit: Soy and Spirulina
The isoflavones and phytosterols in soy produce an estrogenic effect that appears to relieve menopausal symptoms and help prevent breast cancer. Soy foods expert Mark Messina, PhD, has done extensive work on the subject, some of which has been published in the Journal of the National Cancer Institute 83, 1991: 541-6. Researchers also have synthesized a bone-strengthening form of soy isoflavones called ipriflavone, following impressive clinical trials in the treatment of osteoporosis (American Journal of Medicine, 95 [Suppl. 5A] (1993): 69S-74S). Spirulina and other micro-algae are fascinating organisms that inhabit a niche between the plant and animals kingdoms. Named for its tiny spirals, spirulina, a blue-green algae, grows in saline lakes but is cultured for maximum nutritional content. In her book Whole Foods Companion (Chelsea Green), Dianne Onstad notes that spirulina contains "the highest sources of protein, beta carotene and nucleic acids of any animal or plant food." Its nucleic acids, she says, benefit cellular regeneration; its fatty acids, especially GLA and omega-3 acids, make it one of the most complete foods. Sprouts, like any other produce, should be rinsed thoroughly before serving. People at high risk for bacterial illness-young children, the very elderly or folks with weakened immune systems-should limit their consumption of raw sprouts. But no matter how you eat them, you may find more spring in your step from these tiny, sprouting nutritional wonders.
Energize Your Life!
June 14, 2005 05:06 PM
Energize Your Life!
by LAura Weiss Energy Times, December 1, 2003
If every fatigued day leaves you wondering where your energy went, you need a personal energy makeover.
"Energy, some special kind of energy, just leaks out and I am left lacking the confidence even to cross the street," Diane Arbus, the photographer, once complained. And while Ms. Arbus tried to overcome her energetic and spiritual ups and downs with her art, you can use lifestyle changes as well as self-expression to revive your vigor.
To Sleep, Perchance to Energize
When you're looking for a boost in personal energy, you've got to get enough sleep, insists Jacob Tietelbaum, MD, author of From Fatigued to Fantastic! (Avery). Dr. Teitelbaum emphasizes that unless you "give your body eight to nine hours of sleep per night," your personal energy will never be adequate.
Studies show that getting less than six hours sleep a night hurts your mental performance and drains your energy (Sleep 3/15/03). As your sleep debt builds up, your energy drops down.
"[Our studies show] the importance of sleep as a necessity for health and well-being. Even relatively moderate sleep restriction, if it is sustained night after night, can seriously impair our neurobiological functioning," says Hans P.A. Van Dongen, PhD, Assistant Professor of Sleep and Chronobiology at Penn State.
A recent poll by the National Sleep Foundation found that Americans, on average, are getting less than seven hours of shuteye a night. That sleep deficit drains energy.
Watered Down Energy
Added to that sleep requirement, Dr. Teitelbaum stressed in an interview with Energy Times, a lack of water can deplete your personal energy.
"The number one problem is often dehydration," he says. "Make sure you stay hydrated. Although I think it's a bad idea to [obsessively] count glasses of water, you should carry a bottle of water with you, check your lips and if they feel dry drink more water." Overall, your body is about 60% water and 70% of your muscles consist of water. If you let your water levels dip too low, your muscles suffer and your energy levels dip as well. Research shows that as your body dries out, your mental processes can slow down. And the hotter the temperature, the more fluid you may lose (AIHAJ 2002; 63(2):190-8).
B Vitamins for Energy
Also important for keeping your energy up "is getting enough of the B vitamins and magnesium." And even though Dr. Teitelbaum advocates the necessity of a well-rounded multiple vitamin and mineral supplement plus an adequate diet and amino acids to get all the nutrients you need, he recommends "taking a high-level B complex. The RDAs (the government's Recommended Daily Amounts) are inadequate."
In the body, B vitamins are used for the production of energy on a cellular level. For instance, vitamin B1 (thiamine) is crucial for burning carbohydrates effectively. And vitamin B6 (pyridoxine) is necessary for the body's ability to properly use B1. At the same time, vitamin B12 (cobalamin) is required for proper nerve function. The need for B12 may necessitate a supplement: Up to 30% of everyone over the age of 50 may have trouble absorbing B12 from their food (Crit Rev Clin Lab Sci 1996; 33:247). Plus, since vegetables contain very little absorbable B12, vegetarians of all ages may also require B12 supplements.
Dr. Teitelbaum also believes that taking malic acid, a nutrient derived from apples, can help. Along with the B vitamins, malic acid is used by the body in the production of energy. When taken with magnesium, malic acid has been shown to ease the pain of fibromyalgia (J Rheum 1995; 22(5):953-7), a condition characterized by fatigue and lack of energy accompanied by painful muscles and joints.
Asian ginseng (Panax ginseng) represents a potential tool for controlling blood sugar and improving stamina.
According to Dr. Teitelbaum, "...Asian ginseng enhances energy, raises blood pressure and improves adrenal function...Asian ginseng has such a wide mix of health benefits that its name, Panax, comes from the Greek roots of pan (meaning 'all') and akos (meaning 'cure')-that is, 'cure all.'"
Research on people with diabetes shows that this herb may help control blood sugar levels. People who suffer what is called type 2 diabetes often eat small meals to keep their blood sugar from varying too much. (Rising and falling blood sugar can drain you of energy as well as make diabetic problems worse.)
An investigation of how another form of ginseng, American ginseng (Panax quinquefolius), affects blood sugar after eating found that it tempered changes by up to 20% (Arch of Internal Med 4/00). These scientists found that folks with diabetes did best when they took the herb within two hours of a meal.
Ready to re-energize? Time to stop skimping on sleep and rushing through inadequate meals. For all of us, slowing down and giving our bodies a chance to regenerate its zip can make the big energy difference.
Marilu Henner: Energy Personified!
June 14, 2005 11:50 AM
Marilu Henner: Energy Personified! by Stephen Hanks Energy Times, January 3, 2005
Marilu Henner is an actress, dancer and author, a health, fitness and cooking guru and a devoted mom. Now she's also an advocate for nutritional supplements. In this revealing interview, she offers her thoughts on the battle to support consumer rights and to create a better health care system in America.
"So, you want to know what my schedule is after I finish talking with you?" Marilu Henner says, in an almost breathless voice. "Today's Tuesday, right? Tomorrow morning I leave Los Angeles [where she lives] for New York City so I can do the Tony Danza Show first thing Thursday morning, Then, I take a 9 am flight back to LA because my son has a sleepover birthday party. I have a 7 am flight to New Jersey the next morning because I'm speaking about mental health at a conference at a big country club. The next morning, I catch a 7 am flight back to LA for my son's soccer games, one at noon and the other at 2. Whew!"
Trying to keep up with Marilu Henner would make anybody feel out of breath because the woman is energy personified. At 52, her schedule includes acting in movies, on television and in the occasional Broadway show, writing books (she's authored seven, including Total Health Makeover and Healthy Life Kitchen), teaching online diet and exercise classes through her website (marilu.com), taking Pilates classes three times a week and raising two sons, Nicholas (10) and Joseph (8).
But now, on top of all that, the former star of the TV show Taxi has become a health and nutrition activist, speaking out in favor of the use of dietary supplements whenever she can. This past September, Henner testified at a hearing of the House Subcommittee for Human Rights and Wellness to advocate increased funding for research and full implementation of the Dietary Supplement Health and Education Act (DSHEA). During her testimony, Marilu described why she believes consumers should have access to more information about supplements and why the products should be made more accessible through both government initiatives and private health plans. "I believe that dietary supplements should be part of a campaign to improve our nation's health," Henner testified.
Energy Times recently caught up with Marilu at her Los Angeles home for a freewheeling conversation. Here, this vibrant yet down-to-earth celebrity displays her passion for health, nutrition and consumer issues.
Energy Times: You've become one of the most high profile celebrities to advocate a consumer's use of dietary supplements. What was your motivation to get involved in such a public way?
Marilu Henner: As a teenager, I had been a yo-yo dieter. I could be around 135 pounds and balloon up to 174. I knew I needed a different way of looking at my life. I couldn't concentrate on those stupid diets where I could lose 20 pounds in a week and then gain it all back over a weekend. But after my mom died at 58 in 1978, I said to myself, "It's not really about my body anymore, it's really about my health." I just became obsessed with health. I read everything I could get my hands on. I starting taking human anatomy classes, going to medical libraries and seeing nutritionists and doctors. And I started experimenting on myself, turning myself into my own guinea pig. It took me about eight years to put together a program. I always say that my health birthday was 1979, but it wasn't until 1987 that I could say I was living a completely healthy lifestyle.
ET: Were you ever really heavy when you were performing in a show? MH: Sure. When I first performed the role of Marty in "Grease" more than 30 years ago I weighed about 175 pounds. But I hid it well. When you wear those 1950s clothes you can get away with it.
ET: When did you start incorporating supplements into your health program? MH: Before I became pregnant with my first son in 1993, I had never been a supplement taker. But I started taking prenatal vitamins and dietary supplements when I was breastfeeding and they made me feel really good. After the pregnancy, I just kept taking them because I was getting the essential nutrients that I couldn't get from food alone. I was getting great stuff from my food, but with all the travel I do-you know, the eating on planes and in restAurants-I couldn't always shop for organic food. I had a doctor who understood the value of dietary supplements and encouraged me to use them. I've taken them ever since and I recommend them to my family and friends, as well as to people through my books and classes.
ET: What supplements other than vitamins do you find helpful in your total nutrition program? MH: I take vitamin E, omega-3 fish oils, antioxidants, garlic, coral calcium and echinacea supplements.
ET: So let's get back to why you decided to testify before Congress in support of supplement use. MH: I know that as soon as you put a celebrity face on an issue, people tend to pay a little more attention. When I was in Washington, I was able to tell Congress the personal stories I've heard about people who turned their lives around-from debilitating illness to vibrant health-when they got the information they need to make good choices. By good choices, I mean rejecting the manufactured foods of our society, with their over-reliance on sugar, meat and dairy, and the chemicals, hormones and steroids that usually accompany these products. Instead, we should be moving towards an organic, vegan diet that produces a sense of physical health. I also believe that a healthy diet includes the use of appropriate dietary supplements.
ET: Do you think that government is moving fast enough to reduce the restrictions on safe supplements? MH: Things could always move faster. But I remember years ago writing letters on behalf of people who wanted supplements without needing a prescription. When I would tell people about the benefits of soy products or supplements, they'd think I was nuts. Now those ideas are mainstream. The floodgates are open and people want to know more. You can't even keep up with all the information. I think that the government knows they're not going to get away with making people have a prescription to take their vitamins.
ET: What is the citizen's responsibility in all this? MH: We're in a real transitional phase and people should take responsibility to educate themselves. You have to question your doctors and recognize when something is or isn't working. You have to find a health practitioner who really knows their stuff.
ET: As you said, there's so much information out there, how do you decipher it all? How can someone be an educated information consumer?
MH: I know it's very difficult because there are so many options. Believe me, I've been doing this a long time and I'm glad I did the research. I think you have to read everything. You have to find a nutritionist/herbalist/doctor who's the real deal and knows what they're talking about. You have to recognize the symptoms in your own body and try to figure it out. I think if you start out with a good multivitamin, a calcium supplement, fish oils and vitamin E, that can be your base and you can't go wrong.
ET: Isn't a diet built on buying organic foods much more expensive? MH: Sure, it's a little more expensive. But there's nothing more expensive than bad health. There's nothing more expensive than food being thrown away because it doesn't taste right. Organic fruit tastes so much better than the perfect-looking fruits and vegetables sprayed with pesticides.
ET: What's your advice to people who want to start a workout and weight-loss program? MH: I'm always saying to people, "Look, you walk your dog, your cat stretches, your hamster runs on a hamster wheel. You're an animal, too, so go move, go do something." I know a lot of people believe that when you want to lose weight you have to go on these 1,200-calorie-per-day diets.
Well, my weight is always between 120-124 pounds and I eat close to 2,000 calories a day, but everything I eat is of quality. And I burn a lot of calories because I wear comfortable shoes and I move around in my life. I'm always strong, I never get sick and I feel like an animal.
ET: How do you view the future of healthcare policy in this country and where do you think nutritional supplements fit in? MH: I strongly believe that the general public needs more access to dietary supplements to maintain essential good health. American research and development has come up with really great products, but the American Medical Association and the drug companies have stigmatized supplements. So what's the result? Most Americans don't have access to safe supplements because they are not covered by their health plans, nor recognized as effective by the federal government. This really needs to be changed.
I think we should take 90% of what we're spending on drugs that barely keep people alive and start spending it on prevention, nutrition and changing lifestyle habits. In this country we're all about curing the disease rather than curing the patient. We don't look at the patient holistically and try to find out how the disease developed. Your doctor should be in charge of keeping you well, not keeping you in that strange state of, what I call, "dis-ease." It's like the medical and pharmaceutical establishment wants to keep you just sick enough so you'll continue to be a paying customer. They've convinced people to think they've got to take a pill to cure themselves rather than use their own bodies.
ET: Do you think medical schools will start training doctors to treat patients holistically and focus more on preventative medicine?
MH: I think we're seeing a lot more nutrition and alternative medicine specialists these days. And the general public is becoming more aware of health and nutrition issues then they were years ago. There's this groundswell of people saying "Wait, I need more information. Wait, my doctor's no longer God. I can't just keep taking these pills and trying to figure out all these warning labels and side effects."
ET: Do you plan on becoming more politically active on these issues? MH: Absolutely, I want to work with any organization that wants to improve school lunch programs, improve the healthcare system and get people more involved in understanding nutrition and disease prevention.
Best Bread ...
June 13, 2005 07:30 PM
Best Breads by Jane Lane Energy Times, December 9, 1999
Few of us can resist the seductions of freshly baked bread, warm and fragrant, poised on the edge of a steaming bowl of soup or painted with an aromatic swath of rosemary scented oil. Even those of us from the most culinary challenged households can recall the pleasures of the simple plump white dinner roll or flaky biscuit piled in a basket on the dinner table.
Bread has blossomed from sideshow status beside the dinner plate to a full-scale mealtime headliner, a scrumptious star enriched by nutritious grains, herbs, fruits and vegetables.
Contemporary cooks build meals around crunchy cornbread or chewy focaccia, presenting soups or salads as satisfying counterpoints. Want to jump into the bread baking basket or hone your skills? Two top vegetarian chefs shared with Energy Times their passion for bread and their expertise in baking. See if you don't find that ardor contagious.
Nancy Lazarus is a chef at the famed Moosewood RestAurant in Ithaca, New York, established in 1973 to serve up natural fare with a homecooked, vegetarian emphasis. The bill of fare changes daily at Moosewood, but there's one constant: a cup or bowl of soup, a salad and a thick slice of bread. Some loyal customers have ordered the daily special for 20 years.
That's why bread occupies a cherished spot at Moosewood. Nancy Lazarus tells why and offers some of Moosewood's favorite bread recipes: "Cooking is like art; baking is like science; bread is like magic. No matter how much science you apply, you'll never have complete control: It'll do its own thing on some level, which is part of its charm, if you're charmed by that sort of thing. Breads come out differently depending on heat and humidity, the heat of the oven; yeast is a variable that can be slower or faster acting.
"There are bread machines, of course, and they work. But they're not as satisfying as the real thing, the kneading, which can be almost therapeutic, and the control over the ingredients to your own specifications.
"Bread is not that difficult. Know your own oven, to begin: Good insulation is important and how the heat travels around inside. Convection ovens are a wonderful thing.
"There are difficult breads we recommend you buy at a good bakery: baguettes, Italian, French and Cuban that are crusty outside and soft inside.
"But focaccia is easy. It's a yeasted bread that's better to make at home than buy because it's so fresh and you can control the toppings. It only requires one slow and one quick rising but you have to be there for a while.
"Then there are quick breads that use baking soda or powder, like cornbread. If you want a good meal at home and can make only one thing, make a quick bread. They're satisfying and delicious warm from the oven; and the aroma of bread fills the house. A corn bread with tomato soup for supper is a nurturing meal good for vegans.
"Popovers are fast and simple, a middle American 50s treat, but you do need a hot oven and 45 minutes. Also easy to make: sweet breads- carrot, banana, zucchini-and biscuits.
"To reduce the fat in denser quickbreads and cakes, use applesauce. It gives body and moistness.
"The number of wheat-sensitive people is rising dramatically. A theory I think makes sense is that in the last 30 years the varieties of wheat grown has been reduced to 1 or 2 that are more easily cultivated and harvested with the machinery available. People are overloaded with one type of wheat.
"Gluten is the offending substance in wheat and some oats; try rice, tapioca and potato flours, which are denser and more fine and don't produce a good crust. Improve the crust by baking in a preheated cast iron skillet.
"Also investigate chickpea flour. You don't make a loaf of bread with it- use it for flatbreads like papadam, which is in Indian cookbooks. And it's good for batter for vegetables.
"Spelt is the closest to wheat flour in consistency but some people can be sensitive to it.
"Visit a natural food store to check out the flours. The mills sometimes print handouts with recipes and a lot of those are real good, especially for what works with their flour. Or you may run into a baker who will whet your appetite with ideas and recipes.
"Bread is the supreme comfort food. It can speak to us, and reassure us. The magic of bread and how it varies: There's something appealing in that. In today's world, food is predictable, and that's reassuring to some people. At Moosewood, things are always different, and that's good."
Claire Criscuolo puts an intensely personal spin on the eclectically ethnic style of cooking at her esteemed vegetarian restAurant, Claire's Corner Copia. That 25-year-old institution in New Haven, Connecticut, reflects her zest for the freshest ingredients, robust flavors and inspired combinations. Claire, a teacher and advocate for healthful cuisine, pours her passion into her breadmaking as well:
"Healthy bread is like anything else-it has healthy ingredients. We use the best organic unbleached flour and yeast, pure vanilla, whole eggs (not dried and powdered), whole milk and organic sour cream. You want to use good, fresh ingredients. It's the essence of healthy cooking. "I tell my staff, 'Don't use your soup pot as a garbage pail. Bread is the same. If the ingredients aren't at their freshest for serving, then they aren't right for other uses in the kitchen.
"Our bread is very important at Claire's. We make a country white and a honey wheat in a pinwheel loaf-400 a day-and challah for the morning French toast with sauteed bananas or as buns for veggie burgers. "It's not practical to bake bread every day. We let our bread rise several times, punching it down again and again. For the home cook, it's time consuming. Even I'm happy to buy a good loaf of bread. "But anybody can bake bread. Combine flour, water and yeast and watch it grow! It's delights all your senses. And it a gratifies and satisfies. I was kneading it all by hand until we got up to 12 loaves a day.
"I love a good oatmeal molasses bread; a whole wheat bread with walnuts, rosemary and finely chopped sweet onion sauteed in olive oil for a roasted vegetable sandwich; or an anadama bread with split pea soup.
"Bread is part of a meal. It requires time and effort, but I can't think of many things worthwhile that don't."
Say Goodbye to Headaches
June 13, 2005 07:25 PM
Say Goodbye to Headaches by Susan Weiner Energy Times, December 8, 1999
What's in a name? A headache by any other name hurts just as much. But categorizing your headache can be as overwhelming as finding an obscure breakfast cereal at the supermarket. Medical folks pigeonhole headaches as tension headaches, allergy headaches, morning headaches and sinus headaches, plus the organic, migraine, cluster, trauma, TMJ, eyestrain, rebound, exertion, hormonal and muscle tension varieties. You may also suffer the self-induced hangover and toxicity headaches.
Americans are no strangers to self-medication, and as a society we battle these headaches by consuming nearly 80 billion tablets of aspirin each year, about 20 million aspirins a day, according to Burton Goldberg, co-author of An Alternative Medicine Definitive Guide to Headaches (Future Medicine Publishing). And while we drown ourselves in over-the-counter and powerful prescription products, our tolerance, just like a drug addict's, grows. So what begins as a twodose headache slowly evolves into three, four or five doses, until you realize that no dosage can make your headache go away.
Unless you're fond of medieval practices such as ritualistic healings and bloodletting, drugs seem the only answer to headache misery. But even modern medicine has been unable to solve headaches. Rather than a cure, medications provide only temporary relief, and even that isn't guaranteed. Additionally, over-reliance on medications can lead to chronic head pain. According to Goldberg, rebound headaches often result from the consumption and withdrawal of drugs.
Halt Your Headaches
Rather than strive to simply eliminate headache pain, why not identify the underlying cause and prevent the headache? Almost always, every type of headache results from a health or lifestyle-related activity. In an ideal world, the best approach would be to eliminate the tensions, stress, frustrations, anger, insufficient sleep, excessive drinking and poor diet that contribute to your headaches. For better or for worse, however, you can't always: a. quit your job; b. ask your spouse to leave; c. sit on the beach all day; or d. all of the above. But you can make appropriate lifestyle changes and learn to express suppressed feelings.
This approach, lifestyle modification, is a treatment program based on a Loma Linda University study, originally published in Medical Hypothesis and the Journal of Women's Health and Gender-Based Medicine and later explained in No More Headaches, No More Migraines: A Proven Approach to Preventing Headaches and Migraines by Zuzana Bic, DrPH and L. Francis Bic, PhD (Avery). The program, conducted on a group diagnosed with chronic migraines, dramatically decreased the frequency, intensity and duration of headaches in nine of 10 headache sufferers. Rather than demand radical life changes, the lifestyle modification program introduces gradual changes in three specific areas: nutrition, exercise and understanding stress. The study doesn't expect you to change your entire diet, join a gym and eliminate everything that triggers stress, but teaches techniques to make subtle lifestyle changes and reduce the impact of daily stress. These same techniques can also improve sleep patterns, a factor known to affect headaches. The lifestyle modification approach clarifies that while very few headaches directly result from existing acute conditions, recurring headaches often derive from a larger lifestyle factor. If these issues are ignored, the body's natural defense mechanisms may kick into overdrive and become exhausted, leaving you susceptible to other chronic diseases. By finding and eliminating the cause of your headaches, you may be saving yourself from other eventual illnesses.
Willing to make some lifestyle changes and step away from medications? Try these remedies, courtesy of Nature's Pharmacy by Lynn Paige Walker, PharmD and Ellen Hodgson Brown, JD (Prentice-Hall).
For simple headaches, start with relaxation and neck stretches. Or try rubbing your forehead with peppermint oil, a natural antispasmodic and diuretic shown in German research to be as effective as acetaminophen in easing tension headaches.
Never underestimate the old-fashioned ice pack to the forehead as an effective treatment that works by constricting the swollen blood vessels that cause your head to ache. If the ice pack isn't enough, try putting your arms in icy water up to your elbows to constrict additional blood vessels. But if it's a sinus headache you're fighting, take the opposite approach and try hot compresses.
The herbal, and original, form of aspirin is white willow bark. Used by Chinese practitioners 2,500 years ago, it contains salicin, nearly the same pain reliever found in aspirin. Other herbal aspirins include meadowsweet tea, just as effective as aspirin with few side effects. For migraines, Walker and Brown recommend feverfew and magnesium supplements, which reduce nerve excitability and migraine susceptibility. In fact, individuals with frequent headaches have been found to have low brain and tissue magnesium, says Julian Whitaker, MD, author of Julian Whitaker's Guide to Natural Healing (Prima). For all headaches, Goldberg suggests essential fatty acid supplementation with evening primrose oil (EPO), which improves circulation, helps regulate inflammation and relieves pain.
The Curse of the Migraine
Migraines, a debilitating headache distinguished by a throbbing pain, may be humanity's oldest malady. The name is derived from the word the Greek physician Galen used to describe the disorder in 200 A.D. Six-thousand-year-old Sumerian writings refer to the ravages of migraines, and prehistoric skeletons bear testimony to a crude form of trephination-holes chiseled in skulls to allow the escape of pain-creating demons, according to Lifetime Encyclopedia of Natural Remedies by Myra Cameron (Parker Publishing).
In the common migraine, throbbing pain develops gradually from distended veins around the brain and may be accompanied by nausea, vomiting and sensitivity to light. These miseries can be preceded by 15 to 90 minutes of an "Aura," which includes visual disturbances, distorted perception, hallucinations, flashes of light and temporary loss of sight or hearing. In fact, skeptical historians attribute some of the religious visions of the Middle Ages to the visual effects of migraine Aura, according to Cameron.
Snacking on high fiber foods between three light meals each day helps stabilize blood sugar and prevent migraines. And while some doctors summarily attribute migraines to diet, other experts attribute at least half of all migraines to food sensitivities. The most common edible villains are aged cheeses, yeast breads, chocolate, cured meats, citrus fruits, eggs, fermented foods, wheat, milk, milk products, alcoholic drinks and food additives, including nitrates and MSG.
Suggested daily supplements for migraine-susceptible individuals include a multivitamin, one capsule of B complex to help maintain normal vascular control, 3,000 to 6,000 milligrams in divided doses of vitamin C with bioflavonoids to assist the production of anti-stress hormones, and 500 to 1,000 milligrams of magnesium to reduce nerve excitability and pain. At the onset of a migraine, says Cameron, try homeopathic remedies, dilutions of natural substances from plants, minerals and animals. For throbbing pain, take natrum muriaticum according to package directions. Other homeopathic options to explore include iris versicolar, lac defloratum and sanguinaria.
Take Charge of Your Headaches
Headache management involves managing your life. Practice relaxation techniques to reduce stress. Calmly discuss your feelings. Take a leisurely stroll at lunch. Walk your dog, or a neighbor's dog, after dinner. Keep a food diary. Sit and stand tall. Skip the fast food tonight. Join a yoga class. Take vitamins and supplements. Get a two-hour massage. Turn the television off earlier and sleep in a little later.
Taking the time to care may take effort, but it will soon become second nature. Invest in yourself. It's your most precious possession.
Supersized Kids - today's children are not just mildly overweight.
June 12, 2005 02:04 PM
Supersized Kids by Carl Lowe Energy Times, August 1, 2003
If your kids are like most American children, they are in serious danger. Because of a lifestyle that packs in too many calories and not enough exercise, today's children are not just mildly overweight; they are fat enough at younger and younger ages to threaten their well-being.
All of the extra body fat kids carry around is not just a cosmetic problem. Unless something is done quickly, this overweight generation may be doomed to a lifetime of chronic illness stemming from their excessive weight.
If you have kids, they are at risk. The time to take action to save them is today. When researchers look at the weight problems of today's youth, they are shocked and dismayed. The juvenile weight problem has resulted in some kids becoming obese-grossly overweight-by their third birthdays. Scientists are also finding that, in many cases, obese 10-year-olds now have livers that are already malfunctioning because of too much body fat. At the same time, their bodies, in an effort to cope with increases in fat, are secreting high levels of insulin, making them prone to type 2 diabetes, a disease usually found in older adults.
When pediatric endocrinologists at the University at Buffalo analyzed the heights and weights of young children who were referred to them, they found frightening levels of obesity (Pediatric Academic Societies meeting 5/3/00).
"Childhood obesity not only affects a child's self-esteem, it also is associated with multiple medical consequences," says Teresa Quattrin, MD, professor of pediatrics and director of the study. "High insulin levels are believed to be related to type 2 diabetes, formerly known as 'adult-onset diabetes.' In fact, the incidence of type 2 diabetes in children has risen significantly in recent years, along with a high prevalence of obesity." "Children at risk of obesity must be identified very early, even at the preschool level," she adds. "Obese children often have obese parents, so an effective family-based multi-factor intervention program should begin as soon as obesity is diagnosed." Experts estimate that up to one in three US children and adolescents is already obese, and the numbers are rising. Children who are overweight are much more likely to grow up to become overweight adults and to suffer all of the health problems associated with adult obesity.
Experts believe that the best way to get children's weight under control is to get family eating under control. And the eating changes do not have to be drastic to produce effective results.
"Obesity is a family illness," says Debra Haire-Joshu, PhD, director of the Obesity Prevention Center at Saint Louis University School of Public Health. "Children...learn to become obese in an environment that encourages it. If parents are eating poorly, that's what they're providing their children."
To help children eat a moderate diet, according to Dr. Haire-Joshu, parents have to eat healthier first. In her research (Preventive Medicine, 6/03), the Saint Louis University School of Public Health joined with Parents As Teachers (PAT), a national, free educational program for parents of children from birth to age 3, to show parents simple ways to eat healthier that they could share with their children.
The researchers found that when they instructed the entire family on eating fewer calories, fewer fried foods and more fruits and vegetables, everyone, including the young children, benefited.
"What we showed in the study is parents who institute very simple changes can significantly impact their health. When parents have kids, they want the best for their kids. We get them at a very teachable moment," Dr. Haire-Joshu says. But society and the media produce an environment that encourages kids to eat gooey, calorie-dense food and stay glued to the television.
"Our society receives consistent messages to eat more and move less. This is a way to balance some of those messages to very young families," warns Dr. Haire-Joshu.
Dr. Haire-Joshu says that her study shows parents are more likely to start on healthier diets when the dietary changes are relatively small. For example, instead of completely revamping meals, families that ate fried foods at five dinners during the week tried cutting back to four fried dinners. Or mothers who consistently ate at fast food restAurants were encouraged to add lettuce and tomato to a smaller burger than the supersize they usually ordered.
Don't wait. Make those kinds of changes today to help your kids control their weight. Their health is at stake.
June 12, 2005 01:59 PM
Certified Foods by Glenda Olsen Energy Times, July 13, 2003
What's in your food, and where does it come from? To most American consumers, that question may seem unimportant. But the answers might surprise you. Your food's origin and processing can make a big difference in its nutritional value, for better and for worse. Increasingly, concern over the quality of food and its influence on health are persuading shoppers to take a greater interest in their food. The result: More visits to natural food stores and more sales of organic food.
Once upon a time, food used to be just food. Crops were grown on family farms, and animals were raised in barnyards. But today, corporations have conquered food production in a big way. Agribusiness is just that-a big business in which animals and plants are treated like assembly-line items and raised on factory farms.
While the term "organic" gets tossed around endlessly in the media, the term is often misconstrued. According to the United States Department of Agriculture (USDA), "Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones."
In addition, organic farmers generally do not use pesticides, sewage sludge or synthetic fertilizers. This type of food is also produced without genetically modified organisms and is not subject to radiation used to zap the bugs on food. Today, USDA-approved certifying agents inspect the farms where organic food is raised to ensure organic standards are followed. In addition, the companies that process food and handle organic food have to be USDA-certified. Meeting these standards allows companies to use the USDA's organic label on foods that are at least 95% organic in origin. Labels for foods that contain between 70% and 95% organic content can use the words "Made With Organic Ingredients," but cannot use the seal.
While the debate over the nutritional benefits of organic food has raged for decades, recent research is beginning to turn up evidence that organically grown fruits and vegetables may contain extra helpings of vitamins and other nutrients. A study at Truman State University in Kirksville, Missouri, found that organically grown oranges contain more vitamin C than conventional supermarket oranges (Great Lakes Regional Meeting, Amer Chem Soc, 6/02).
Theo Clark, PhD, the Truman State professor who investigated the organic oranges, says that when he and his students began their research, "We were expecting twice as much vitamin C in the conventional oranges" because they are larger than organic oranges. To his surprise, chemical isolation combined with nuclear magnetic resonance (NMR) spectroscopy revealed that the organically grown oranges contained up to 30% more vitamin C than the conventionally grown fruits-even though they were only about half the size. "We speculate that with conventional oranges, (farmers) use nitrogen fertilizers that cause an uptake of more water, so it sort of dilutes the orange. You get a great big orange but it is full of water and doesn't have as much nutritional value," Dr. Clark says. "However, we can only speculate. Other factors such as maturity, climate, processing factors, packaging and storage conditions require consideration."
If you want to avoid pesticide residues in your food, research shows that going organic can make it much less likely that you or your family consumes these unwanted chemicals. Research, for instance, into the diets of children (Enviro Hlth Persp 3/03) shows that dining on organic fruits and vegetables, and organic juice, can lower kids' intake of pesticides.
These scientists took a look at the organophosphorus (OP) pesticide breakdown products in the blood of kids ages two to five who ate conventional supermarket produce and compared it with the OP found in organic kids.
The children on the organic diet had less OP in their blood than the other kids. As a matter of fact, the children on the conventional diet had six times the dimethyl metabolites, dimethyl being a pesticide suspected of affecting nerve function and growth. "Consumption of organic produce appears to provide a relatively simple way for parents to reduce their children's exposure to OP pesticides," note the researchers. "Organic foods have been growing in popularity over the last several years," says Jim Burkhart, PhD, science editor for the journal that published the study. "These scientists studied one potential area of difference from the use of organic foods, and the findings are compelling."
On the way to tonight's dinner, researchers have created genetically modified organisms (GMO), plants and animals that have been transgenically engineered. In the food world, that means organisms containing genes inserted from another species. Chances are if you eat food purchased at the typical supermarket, those comestibles contain GMO ingredients. In the United States, food companies are not required to label for GMO content.
A growing number of American consumers are upset about not being told about the GMO products in their food. But industry scientists, worried that informed consumers may someday turn their back on GMO foods, consider consumer ignorance to be an acceptable state of affairs.
For instance, the American Society of Plant Biologists (ASPB) is fighting regulations that would require GMO labeling. According to ASPB President Daniel Bush, PhD, of the University of Illinois at Urbana, "The language...(in these types of regulations) is based on a system of beliefs of what is 'natural,' rather than a scientifically defined set of criteria focused on content and nutritional value. This is a radical departure from food labeling up to now, which is designed to maximize useful information for consumers concerning what is in the food they are buying."
Dr. Bush continues, "There are, of course, examples of voluntary labeling standards in the food industry that reflect how foods are processed, such as organic foods. The voluntary organic labeling standards were sought by the organic food industry. Kosher foods are also labeled as having been produced in accordance with specific beliefs. However, mandatory labeling of targeted production methods has never before been required and we believe would obscure rather than clarify important issues of food safety."
In other words, Dr. Bush opposes GMO labeling because he feels it would unnecessarily stigmatize GMO food items. Others are not so sanguine about the safety of GMO foods.
The arguments against GMO foods include:
These types of risks have motivated industry groups to urge more regulation of GMO crops. The Food Marketing Institute, the Grocery Manufacturers of America (GMA) and the National RestAurant Association, plus seven other food groups, are worried that GMO plants grown to produce pharmaceutical drugs could contaminate the food supply and destroy consumer trust in food.
Mary Sophos, a vice president of GMA, warns, "To minimize the possible risks, a clear system of regulatory enforcement and liability needs to be in place. Until then, no permits for new field trials or for commercialization should be issued because there is no room for trial and error."
These food industry groups have voiced their concerns to the Food and Drug Administration (FDA) and the USDA. Last year, the USDA forced ProdiGene Inc., a biotech firm, to dispose of 500,000 bushels of soybeans contaminated with a drug meant to treat diabetes. What are the chances of more GMO accidents? No one knows. But if you buy and eat organic, you minimize your risk and maximize your chances of dining on safer food.
Like A Rock
June 11, 2005 05:08 PM
Like A Rock by Carl Lowe Energy Times, September 3, 1999
If you are over the age of 50, a quarter of your bone mass may have disappeared during the past two decades. And more of it may be exiting your body even as you read this.
According to the National Osteoporosis Foundation, about one in every two women in the US will break a bone after age 50 due to osteoporosis (bone weakening). Every year that translates into about half a million fractured vertebrae and more than 300,000 shattered hips. Frequently, these breaks are life-threatening.
To avoid or minimize bone loss, and keep your skeleton's calcium from "resorbing" into your blood stream and eventually being excreted, your bones require constant nourishment and exercise. As Patrick Holford, author of the Optimum Nutrition Bible (Crossing Press), says, "...the bones, like every other part of the body, are continually being rebuilt. They form a structure of protein and collagen (a kind of intercellular glue) which collects mainly calcium, plus phosphorus and magnesium. Also necessary are a constellation of other nutrients including vitamins D and K."
When this structure begins to deteriorate, the gradual bone destruction proceeds without obvious warning signs. A broken bone, the result of a porous, weakened skeleton unable to endure the body's weight, often proves to be the first evidence of osteoporosis.
The most obvious recommendation for preserving bone is calcium, since that mineral makes bone hard. Your requirement is probably more than you consume in your food.
As Cheryl Hartsough, RD, Director of Wellness at the Nemacolin Woodlands Resort & Spa in Farmington, PA, points out, "People don't take in enough calcium in their diets so we recommend supplements." Other factors besides calcium intake contribute to bone problems. As The Supplement Shopper (Future Medicine) by Gregory Pouls, DC and Maile Pouls, PhD with Burton Goldberg, points out, "A high caffeine intake, excessive consumption of carbonated soft drinks and a diet primarily of protein, salt, sugar and processed foods can all cause the body to excrete calcium. When the condition is chronic, it leads to loss of bone mass as the body pulls calcium from the bones to correct the imbalance."
While loss of calcium in your bones may accelerate at menopause, osteoporosis is a problem that starts young: Girls generally do not build up sufficient bone mass to withstand later losses.
Since strong bones are formed during "the first three decades of life," says LAura Bachrach, MD, of Stanford University, "...osteoporosis is a pediatric disease." Consequently, youngsters should eat calcium rich, low-fat dairy products, plus plenty of leafy greens which also contain healthy amounts of calcium (as should older women to slow bone resorption).
At menopause, bone weakening may accelerate because of the hormonal shift that changes women's ratio of estrogen to progesterone. Estrogen generally retards the breakdown of bone while progesterone contributes to its reconstruction.
Those factors cause Ms. Hartsough to recommend a "combination of weight training and, of course, proper diet to build strong healthy bones as well as healthy muscle mass."
She adds that women should eat plenty of "broccoli and greens as well as sardines and salmon and soybeans. You should get some calcium and spread it out throughout the day."
Ipriflavone for Bones
A substance called ipriflavone, a natural chemical found in plants, has been found to help preserve bone strength. Although scientists are not sure how ipriflavone works to keep bone rock hard, they believe it interacts with hormones to keep calcium from being taken out (Osteo Int, 6 , 1996: 137).
In particular, studies that have given ipriflavone to post-menopausal women have found that it was especially effective at keeping these women from suffering weakened bones (Calcif Tiss Int 54, 1994: 377-80). A study in Italy of 250 post menopausal women aged 50 to 65 found that giving them ipriflavone, benefited their bones for at least two years (Osteoporosis Int 7, 1997: 119-125). The researchers' conclusion: "Ipriflavone may inhibit the progressive bone loss that occurs in women after menopause."
While many of us may picture our bones as an unchanging, static foundation for our bodies, the human skeleton is an ever-changing entity. Bones should carry a warning sign that says "Under Construction." If you neglect your skeleton until you're about to suffer a fracture, you invite debilitating deconstruction. But feed your bones the right stuff while challenging them with exercise and they will flourish.
June 10, 2005 02:35 PM
by Jane Lane Energy Times, February 7, 1999
The cholesterol story packs enough subplots to satisfy a soap opera. There's Cholesterol: The Good, the Bad and the Awful. Cholesterol: The Stalker Behind Every (RestAurant) Door. Cholesterol Steals Your Heart Away-to the Mediterranean.
The very image of cholesterol chills the imagination. Lurid and unsavory, it would seem to bob through the bloodstream like blobs of fat congealed on cold soup, slathering itself onto arteries.
Cholesterol is in fact a normal, natural substance in our bodies, found in the brain, nerves, liver, blood and bile. Cholesterol is so crucial that each cell is equipped with the means to synthesize its own membrane cholesterol, regulating the fluidity of those membranes when they are too loose or too stiff.
We manufacture steroid hormones-the female hormones estrogen and progesterone, and the male hormone testosterone-from cholesterol. Adrenal corticosteroid hormones, which regulate water balance through the kidneys, and the hormone cortisone, the vital anti-inflammatory that also governs our stress response, come from cholesterol. Other jobs of cholesterol: production of vitamin D and bile acid (for the digestive process); healing and protecting skin, and antioxidant compensation when vitamin and mineral stores are low.
How can mere mention of this invaluable component in our body chemistry make our blood run cold?
Guilt by Association
Cholesterol's reputation as a bad character actually originates in the crowd it runs with: the lipoproteins, protein molecules to which it binds in order to travel back and forth through the bloodstream to the liver, where it is manufactured.
Not really a nasty round glob of fat at all, cholesterol is a crystalline substance, technically a steroid, but soluble in fats rather than water, thus classified as a lipid, as fats are. Thousands of cholesterol molecules bind with lipoproteins, spherical fat molecules that transport them through the bloodstream.
Three different kinds of lipoproteins participate in this necessary process, not always with the same salutary effect. Here's how they work:
High-density lipoprotein (HDL): referred to as the "good cholesterol." Carries relatively little cholesterol. Travels through the bloodstream removing excess cholesterol from the blood and tissues. HDLs return the surplus to the liver, where it may once again be incorporated into low-density lipoproteins for redelivery to the cells.
Low-density lipoprotein (LDL): the so-called "bad cholesterol," heavily laden with cholesterol, hauling it from the liver to all cells in the body.
Ideally, this system should be in balance. But if there is too much cholesterol for the HDLs to pick up, or an inadequate supply of HDLs, cholesterol may aggregate into plaque groups that block arteries.
Lipoprotein(a), or Lp(a): the "really bad" cholesterol, can step in, providing the glue that actually sticks to the arterial wall. Lp(a) is an LDL particle with an extra adhesive protein wrapped around it, enabling it to attach fat globules to the walls of blood vessels. The potentially deadly results are atherosclerotic ("plaque") deposits. Simple LDL lacks adhesive power and presents little risk for cardiovascular disease.
Researchers confirmed the existence of Lp(a) in the August 1996 issue of the Journal of the American Medical Association, disclosing that high levels of Lp(a) in the blood can double a man's risk of heart attack before age 55. Doctors estimate that about 20% of all Americans carry elevated levels of Lp(a).
One troubling aspect of the report, part of the ongoing 40-year-old Framingham Study, concerned the fact that the men who suffered heart attacks entered the project with no signs of heart disease and only slightly elevated cholesterol.
But during the 15-year investigation, 129 men out of 2,191 developed premature heart disease.
The culprit? High levels of Lp(a)
Experts don't know for certain where Lp(a) comes from, or its normal function, although they suspect the body's quotient of Lp(a) is mostly due to your genes. According to the study, they also believe that aspirin, a blood thinner, and red wine (or its grapeseed and skin extracts) may mitigate the damage of Lp(a). That also would explain why the French, who tend to wash down their fat-rich diet with red wine, experience a relatively moderate incidence of cardiovascular disease
The Terrible Triglycerides
The body also transports fats via triglycerides (TGs), the main form of body fat and the storehouse for energy. Edible oils from seeds, egg yolk and animal fats also are composed chiefly of TGs. Although not as corrosive as LDL, excess TGs intensify heart disease potential when they oxidize and damage artery linings or induce blood cells to clump.
An "acceptable" level of triglycerides is thought to be 200 milligrams, although under 150 is probably healthier. And some researchers think your triglyceride reading should be below 100. High triglycerides and low HDL often occur together, increasing the risks of cardiovascular disease, high blood pressure, heart and kidney failure and other degenerative diseases.
What To Do About Your Cholesterol
Have it checked. High cholesterol alone shows no symptoms. Your health practitioner can perform a laboratory test to measure your levels. Thoroughly share your own medical history and as much as you know about your family members: heredity and related illnesses definitely are important influences. People with diabetes, for example, can have high levels of triglycerides, which also may lead to pancreatitis (painful inflammation of the pancreas) at extremely high levels.
According to the National Cholesterol Education Program, a reading of under 200 mg/dL is desirable; 200 to 239 is borderline high; 240 and above is high. Your LDL level should be 130 or under; HDL should not be lower than 35. A triglyceride level below 200 is considered desirable; readings above 400 are high.
Adjust your diet. Cholesterol levels are readily controllable, primarily through changes in your diet. Leslie C. Norins, MD, PhD, suggests all-out war in his Doctor's 30-Day Cholesterol Blitz (Advanced Health Institute) with saturated fats, which raise cholesterol more than any other component in your diet, as your number-one target. Out with saturated fats like butter, cheese, whole milk, ice cream, red meat and some vegetable fats found in tropical oils like coconut and palm; in with fruits, vegetables, brown rice, barley (a good source of soluble fiber, the kind that soaks up fats and cholesterol and escorts them out of the body), beans, potatoes and pasta, prepared or dressed with monounsaturated fats in olive and canola oils (the so-called Mediterranean diet concept). Feast on cold-water fish (mackerel, salmon, sardines and herring) rich in omega-3 fatty acids that help reduce serum lipids, among many other healthful advantages.
Exercise. Move it and lose it are the words to live by when it comes to cholesterol. Researchers from the Stanford Center for Research in Disease Prevention reported in the July 2, 1998 New England Journal of Medicine (vol. 339, pages 12-20) that a weight-loss diet like that of the National Cholesterol Education Program plus exercise significantly lowered LDL (bad) cholesterol levels for men and postmenopausal women. The diet alone failed to lower LDL in these folks with high-risk lipoprotein.
Educate yourself. In addition to your health practitioner, books and magazines can guide you in cholesterol management. A trove of information is the National Cholesterol Education Program (NCEP), launched in 1985 by the National Institute of Health. Their address is: National Cholesterol Education Program, Information Center, P.O. Box 30105, Bethesda, MD 20824-0105; telephone (301) 251-1222; they're on the web at /nhlbi/.
Recommended Reading: Fats that Heal, Fats that Kill (Alive, 1993), by Udo Erasmus.
Prescription for Nutritional Healing (Avery, 1997), by James F. Balch, MD, and Phyllis A. Balch, CNC.
The Healthy Heart Formula (Chronimed, 1997), by Frank Bary, MD.
Eradicating Heart Disease (Health Now, 1993), by Matthias Rath, MD.
Stevia Sweetleaf with FOS - A Healthy Choice for Balanced Blood Sugar Levels
June 06, 2005 09:08 AM
Since the first sugar cane was brought from exotic South Pacific and Caribbean islands generations ago, Americans have had a love affair with foods that are super sweet but lack true nourishment. This has led to the development of literally thousands of good tasting but nutritionless foods that have contributed to childhood and adult obesity, energy depletion, mood swings, decreased brain function, and countless other negative effects on human health. Nature has also provided help in the form of an amazing herb from Paraguay, Stevia rebaudiana. Now Planetary Formulas brings you this beneficial herb with its introduction of STEVIA SWEETLEAF WITH FOS.
STEVIA SWEETLEAF contains a concentrated extract of stevia leaves and fructooligosaccharides (FOS) derived from the roots of the Chicory plant (Cichorium intiba). Stevia leaves have been used as a staple in the diet of the GAurani Indians for more than 1500 years. One of stevia’s greatest attributes is that it contains no calories and no fat. Traditionally, it was used in foods and as a digestive tonic. Modern research has shown that stevia can help to balance blood sugar levels through an enhancement of insulin production. Balanced blood sugar levels in turn can help maintain stable energy levels, proper brain function, and emotional stability, while also reducing sugar cravings.
Planetary Formulas STEVIA SWEETLEAF WITH FOS contains a highly potent stevia extract containing 90% steviosides, the primary active components of stevia. Stevia has been used historically to improve digestion and gastrointestinal function. A healthy gastrointestinal tract is important for digestion, assimilation, the efficient burning of calories, the elimination of toxins, and healthy immune functions. The steviosides in stevia pass through the digestive process without chemically breaking down, so the body obtains no calories from it and it does not contribute to swings in blood sugar levels in the way that consumption of simple sugars do. Modern research suggests stevia has a positive effect on the pancreas, the primary sugar regulating organ of the body.
Unlike many stevia extracts, which are made with toxic extracting solvents, Planetary Formulas uses a water extraction process to avoid the presence of potentially toxic compounds. This is also more ecologically sound: a perfect supplement for people and planet.
FOS is a delicious, fiber-rich group of compounds that also serve as an herbal intestinal prebiotic. Prebiotics are substances that promote the body's natural production of friendly flora, most specifically, lactobacillus and bifidobacteria. The magic of FOS is that–like the steviosides–it passes through the stomach and small intestine undigested. Once in the colon, it helps to create a healthy bacterial environment. Part of its action in the colon is its ability to increase the production of short-chain fatty acids, which have beneficial effects on fat metabolism that are similar to fiber. The results are improvements in gastrointestinal function, bowel regularity, fat metabolism, and a cleansed colon--all of which are integral to health overall.
This combination of delicious flavor, fiber, blood sugar-balancing, and prebiotic activity makes STEVIA SWEETLEAF WITH FOS an ideal dietary supplement for healthy blood sugar levels, digestion, and colon health and as part of a healthy weight management program.
PLANETARY FORMULAS—YOUR SOURCE FOR ADVANCED HERBAL NUTRITION
Planetary Formulas is dedicated to bringing you the finest herbal supplement modern research has to offer. And now compelling research shows how the ingredients in STEVIA SWEETLEAF WITH FOS can help maintain normal blood sugar levels and a healthier lifestyle. Available in 2 oz, 4 oz and 8 oz sizes.
Heart Science - A Five-Tiered Approach to Heart Health ...
June 02, 2005 12:07 PM
Your heart is crucial to every function of your body. It is the sole organ which pumps oxygen-rich blood through the entire circulatory system, feeding your cells and making life possible. Only recently are Americans realizing the importance of a proper low-fat diet, regular exercise, giving up cigarette smoking, and cutting down alcohol consumption to maintaining a healthy heart. Unfortunately, there has been a huge gap in the number of nutritional supplements which provide nutrients and herbs to support normal heart function. That’s where Source Naturals HEART SCIENCE comes in. Two years in the making, and backed by numerous scientific studies, the nutrients in HEART SCIENCE are some of the most soundly researched of all. Combining high potencies of these super-nutrients, HEART SCIENCE is the most comprehensive, cutting edge nutritional approach to proper heart care available.
Source Naturals HEART SCIENCE— The Five Tiered Approach to Heart Health
Your heart never rests. Even while you sleep, your heart must keep working, relying on the constant generation of energy by the body for its very survival. If this vital organ stops beating for even a short amount of time, all bodily functions cease and life ends. Source Naturals HEART SCIENCE helps support heart function on the chemical, cellular, structural, and energetic levels. This broad spectrum formula includes ingredients specifically geared for
Energy Generators for An Energetic Organ
Every day, the human heart beats about 104,000 times, pumping over 8,000 liters of blood through the body! Because it requires so much energy to perform efficiently, the experts at Source Naturals included specialty nutrients in HEART SCIENCE such as Coenzyme Q10 and L-Carnitine — integral factors in the body’s energy production cycles — to enhance the body’s energy supply.
There are three main interconnected energy generating cycles in our cells — the Glycolytic (sugar-burning) cycle, the Krebs’ (citric acid) cycle, and the Electron Transport Chain. Together they supply about 90 to 95% of our body’s entire energy supply, using fats, sugars, and amino acids as fuel. Coenzyme Q10 is one of the non-vitamin nutrients needed to maximally convert food into ATP (the energy producing molecule). It is the vital connecting link for three of the four main enzyme complexes in the Electron Transport Chain, the next step in energy generation after the Krebs’ cycle. Using the raw materials generated by the Krebs’ cycle, the Electron Transport Chain produces most of the body’s total energy! The heart is one of the bodily organs which contains the highest levels of CoQ10, precisely because it needs so much energy to function efficiently.
CoQ10 is one of the most promising nutrients for the heart under investigation today. It has been postulated that as a result of its participation in energy production, CoQ10 improves heart muscle metabolism and the electrical functioning of the heart by enhancing its pumping capacity.8 Many factors such as a high fat diet, lack of exercise, and cigarette smoking can lead to suboptimal functioning of the heart, and therefore failure of the heart to maintain adequate circulation of blood. Interestingly, people whose lifestyles reflect the above factors also tend to have depleted levels of CoQ10 in the heart muscle.10
Researchers suggest taking between 10-100 mg per day of CoQ10;18,29 HEART SCIENCE provides an impressive 60 mg of CoQ10 per 6 tablets. Similar to CoQ10, L-Carnitine is important for energy production in heart cells. It is a natural amino acid-like substance which plays a key role in transporting fatty acids, the heart’s main source of energy, to the mitochondria, the “power plants” of each cell, where they are utilized for the production of ATP. Heart and skeletal muscles are particularly vulnerable to L-Carnitine deficiency. Studies have shown that supplementation with LCarnitine improves exercise tolerance in individuals with suboptimal heart and circulatory function, and seems to lower blood lipid status and increase HDL (good) cholesterol.16, 22 Each daily dose of HEART SCIENCE contains 500 mg of this extremely important compound.
Like CoQ10 and L-Carnitine, B Vitamins help improve the ability of the heart muscle to function optimally. Each B Vitamin, after being converted to its active coenzyme form, acts as a catalytic “spark plug” for the body’s production of energy. Vitamin B-1, for example, is converted to Cocarboxylase, which serves as a critical link between the Glycolytic and Krebs’ Cycles, and also participates in the conversion of amino acids into energy. A deficiency of B coenzymes within contracting muscle cells can lead to a weakened pumping of the heart.21
HEART SCIENCE is formulated with high quantities of the most absorbable forms of B Vitamins providing maximum nutrition for the high energy demands of heart cells.
B Vitamins also play a crucial role in the conversion of homocysteine, a group of potentially harmful amino acids produced by the body, to methionine, another more beneficial amino acid. While it is normal for the body to produce some homocysteine, even a small elevation in homocysteine levels can have negative implications. It is well documented that individuals who are genetically predisposed to having elevated homocysteine levels (homocysteinemics) tend to have excessive plaque accumulation in the arteries and premature damage to endothelial cells (cells lining the blood vessels and heart).26 Researchers have found that even those without this genetic abnormality, whose homocysteine levels are much lower than those of homocysteinemics, still have an increased risk for premature endothelial damage and the development of plaque in the arteries.24, 26 One study conducted among normal men and women found that those with the highest levels of homocysteine were twice as likely to have clogged arteries as were those with the lowest levels.24 Furthermore, it was found that the lower the research subjects’ blood levels of folate and B-6, the higher their homocysteine levels.24 Another study found that Folic Acid administered to normal men and women who were not even deficient in folate caused a significant reduction in plasma concentrations of homocysteine!3 In order to regulate homocysteine levels, it is critical to provide the body with sufficient amounts of B-6, B-12, and Folate, whether through the diet or through supplementation. HEART SCIENCE includes high levels of these three nutrients, providing B-6 in the regular and coenzyme form for maximum utilization.
The Dangers of Oxidized LDL Cholesterol
While many people have heard that high cholesterol levels may negatively affect normal heart function, few people understand exactly what cholesterol is, or how it can become harmful. Cholesterol is a white, waxy substance produced in the liver by all animals, and used for a variety of necessary activities in the body. Your liver also manufactures two main kinds of carrier molecules which transport cholesterol throughout the system: Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL). Cholesterol is either carried out by LDL from the liver to all tissues in the body where it is deposited, or carried back by HDLs which remove cholesterol deposits from the arteries and carry them to the liver for disposal. Because of this, LDL cholesterol is considered damaging, while HDL is considered protective. Problems occur when there is too much LDL cholesterol in the body and not enough HDL.
When the body becomes overloaded with fat, an over-abundance of LDL particles are manufactured to process it, and they in turn become elevated in the body to a degree that the liver cannot handle. Rich in fatty acids and cholesterol, these particles are highly susceptible to free radical attack (oxidation). Once oxidized, LDL particles are no longer recognized by the body, which attacks them with immune cells. Immune cells which are bloated by oxidized lipids (called foam cells) are a key factor in the development of “fatty streaks” — the first sign of excess arterial fat accumulation. The bloated immune cells accumulate in artery lesions and create plaque in blood vessels, leading to obstruction and constriction of the vessels. Plus, these lodged foam cells continue to secrete free radicals into the bloodstream, making the problem worse.
The development of lesions in the arteries is not an uncommon problem. Arterial (and all blood vessel) walls are composed of a chemical matrix which holds the endothelial cells in place. That endothelial layer is the first and most important line of defense in preventing large molecules, such as cholesterol and fat, from entering the vessel wall. This matrix is composed of proteins, collagen, elastin, and glycosaminoglycans (amino sugars). Arterial lesions can be caused by suboptimal collagen and elastin synthesis due to three factors: 1. Vitamin C deficiency (since Vitamin C is a key building block for collagen and elastin); 2. excessive consumption of rancid fats, or heavy usage of alcohol or cigarettes; and 3. free radical damage. Once these lesions are created, the body attempts to repair them by depositing LDL cholesterol — similar to the way one would patch a tire. If that cholesterol is not oxidized, i.e. chemically changed to a harmful, unstable molecule, then this process does not create a problem. But when arterial lesions are “patched” with foam cells, arterial walls suffer page 3 page 4 even more damage, because those foam cells release free radicals which can further damage cell membranes.
Unfortunately, most people have a lot of oxidized cholesterol floating through the bloodstream. The typical American diet, with its low antioxidant intake and overconsumption of fried and overcooked foods, contributes to the overall levels of harmful oxidized cholesterol. In fact, the average American intake of antioxidants is low even by USRDA standards, making Americans particularly prone to having high levels of oxidized cholesterol.
Fortunately, there are concrete steps you can take to prevent the oxidation of cholesterol, and its subsequent ill effects on health. In addition to cutting out high-cholesterol and fatty foods, supplementation can protect existing cholesterol and all tissue cells — from oxidation. Antioxidants, substances which scavenge and neutralize free radicals, protect the cardiovascular system by halting the oxidation of cholesterol, and helping to prevent plaque accumulation in the arteries and the continual secretion of free radicals by foam cells. Supplementing the diet with high amounts of Vitamin C, a key antioxidant, also encourages a more healthy “patching” of existing lesions by using collagen (made from Vitamin C) instead of cholesterol. HEART SCIENCE contains generous amounts of the following antioxidants for their protective benefits:
The Regulating Trio
Three nutrients — Magnesium, Potassium, and Taurine — work closely together in the body to help maintain the normal electrical rhythm of the heart, promote proper fluid balance, and prevent excessive Calcium levels from building up in the heart and artery linings.
Artery Lining Protectors
Your arteries form an integral part of your cardiovascular system, carrying blood away from the heart to nourish other parts of the body. In a healthy heart, blood surges through the arteries with every beat of the heart. The arteries expand with each pulse to accommodate the flow of blood. When arteries become hardened and narrowed by the build-up of plaque, they can’t expand and are not able to transport blood efficiently throughout the body. This inability to open up increases blood pressure, putting a strain on the heart as well as the arteries. HEART SCIENCE includes ingredients specifically geared to protect against plaque formation within arteries and maintain the flexibility of these vital blood vessels. N-Acetyl Glucosamine (NAG) is a key amino sugar which forms the building blocks of mucopolysaccharides. Mucopolysaccharides, which are long chain sugars, are an integral component of connective tissue. They combine to form gel-like matrixes which are present throughout tissues in the body, helping to maintain the elasticity of blood vessels which must continually adapt to the changing pressures of blood flow. Each daily dose of HEART SCIENCE provides 500 mg — a substantial amount — of this vital tissue building block. There is evidence indicating that Silicon, a natural mineral, may protect against plaque formation in the arteries. Silicon is found mainly in connective tissues, where it helps bind the body’s chemical matrix. Bound Silicon is found in high amounts in arterial walls. Researchers have found that there is a steady decline in the Silicon content of the aorta and other arteries as we age. This may be due to the low fiber content of the typical American diet, since fiber is a key dietary source of Silicon.23 HEART SCIENCE includes 400 mg of Horsetail herb extract, a natural source of Silicon. Hawthorn Berry is without question the herb most widely used to encourage normal heart function. The beneficial actions of Hawthorn Berry on cardiac function have been repeatedly demonstrated in experimental studies. Supplementation with Hawthorn Berry has been shown to improve both the blood supply to the heart by dilating coronary vessels, and the metabolic processes in the heart, resulting in normal, strong contractions of the heart muscle.34 Also, Hawthorn may inhibit the angiotensen converting enzyme, which is responsible for converting angiotensen I to angiotensen II, a powerful constrictor of blood vessels.34 Bromelain, a natural enzyme derived from pineapples, has become well-known for its neuromuscular relaxing properties. Researchers have reported favorable results when using Bromelain for soothing vascular linings. Initial research also indicates that Bromelain may break down fibrin, the glue which holds platelets together to form blood clots.6
Capillaries are the smallest, yet some of the most important, blood vessels. If you think of your cardiovascular system as a series of roads which transport blood and oxygen, then your arteries are akin to interstate highways, your arterioles are the main city boulevards, and your capillaries are local residential streets. Capillaries are so small, in fact, that single red blood cells actually have to fold up to fit through them. Because of their tiny size and the intricate nature of their network throughout the body, capillaries are responsible for actually nourishing each individual tissue cell! Along the length of the capillaries are small openings called slit pores through which oxygen, glucose, and nutrients leave the capillaries and enter the surrounding interstitial fluid. From there, they cross cell membranes and nourish the cells. Similarly, the waste products of cells enter the fluid and cross over into the capillaries, where they are then transported to the liver and kidneys for disposal. If the capillary slit pores are torn or have lesions, then blood proteins and Sodium will leak out and cause the interstitial fluid to take on a more gel-like nature. This makes the transfer of oxygen and nutrients to the cells more difficult, as well as the disposal of cell waste products, turning the fluid into a stagnant swamp instead of a flowing river. In addition to its powerful antioxidant actions, Proanthodyn also helps protect collagen and elastin, the main constituents of tissue in the capillaries, and throughout the body. It is absolutely essential for capillary walls — which are only one cell thick — to be strong and stable, so that they do not allow blood proteins to leak into the interstitial fluid. Once the interstitial fluid takes on a gel-like consistency, the surrounding cells literally become starved from lack of nutrition. The exciting news is that the proanthocyanidins contained in Proanthodyn are among the few substances yet discovered which can help strengthen capillary walls, ensuring the liquid nature of the interstitial fluid.2 Plus, proanthocyanidins help keep capillary and artery walls flexible, allowing for proper blood flow to the heart.
The 1990’s mark a decade of increased awareness among Americans of important health issues. Much of the discussion has revolved around protecting that precious center of life we call the heart. Simple lifestyle change is one of the most effective ways to maintain and protect the functioning of the cardiovascular system. In order to take a holistic approach to heart care, make sure you include plenty of fresh fruits and vegetables (organic, if possible) in your diet, and cut down on fatty and cholesterol-forming foods. Reduce your salt and alcohol intake to a minimum. Try to get regular, sustained aerobic exercise for at least 30 minutes three times a week. Don’t smoke – or if you do smoke, try to eat even more fresh fruits and antioxidant-rich vegetables to counter the amount of free radicals being produced in your body. Lastly, consider adding Source Naturals HEART SCIENCE to your health regimen. HEART SCIENCE, the most comprehensive formula of its kind, provides targeted protection to the entire cardiovascular system. By approaching the promotion of normal heart function on five different levels — through the inclusion of ingredients which supply energy, decrease harmful homocysteine levels, fight cholesterol build-up, help regulate electrical rhythm, and protect artery and capillary linings — HEART SCIENCE is the perfect addition to a holistic approach to heart care.
Source Naturals HEART SCIENCE™
Improve Your Diet and Stop Being S.A.D.
May 27, 2005 09:24 AM
Improve Your Diet and Stop Being S.A.D.
The Standard American Diet (or S.A.D.) is exactly that ? sad! Sadly lacking in essential nutrients and sadly loaded with an excess of the wrong things, like fat, cholesterol, salt and sugar. How can we improve our diets and truly nourish our bodies?
Eat More Fruits and Vegetables
Why are fruits and vegetables so important? Not only are they high in vitamins and minerals, but they also contain bioflavonoids?naturally occurring plant constituents that act as antioxidants and support the integrity of our connective tissue. And fruits and vegetables are high in fiber, so crucial in maintaining our digestive tract health.
What fruits and vegetables don't contain is just as important as what they do contain: fruits and vegetables are free of cholesterol, additives and preservatives, contain no added sugar or salt, and are low in fat?nature's perfect foods. All you have to do is look at the bright, crisp colors?the vibrant greens, yellows, oranges, reds and purples?to know how good fruits and vegetables are for you.
Eat More Whole Grains
Whole grains, like oats, brown rice and barley, help us meet important nutritional goals. They are low in fat and high in fiber, and, because the germ of the grain has not been lost in the milling process, they are higher in essential fatty acids, vitamin E and B vitamins compared to processed grain products like white bread or pasta. And they're delicious! Have a bowl of hot oatmeal with fresh fruit and nuts for breakfast?or make a hearty barley-vegetable stew for dinner. Your body will thank you!
Increase Your Fiber Consumption
Fiber exercises our digestive tract?toning and strengthening the muscle that surrounds our intestines just the way lifting weights tightens and tones our skeletal muscles. Low-fiber diets increase our risk for a variety of bowel problems, from constipation and hemorrhoids to diverticulosis and diverticulitis to colon cancer. Increasing fiber in the diet is good for the digestive tract, helps regulate blood sugar and may also help reduce cholesterol levels.
What are the best dietary sources of fiber? All plant foods (whole grains, legumes, fruits, vegetables, nuts and seeds) contain fiber. And all animal products (meat, poultry, fish, eggs and dairy products) contain zero fiber?that's right, none!
Eat Healthy Fats and Oils
Fats and oils have gotten a bad rap. Somehow the idea has been promoted that all fats are bad and we should eat as little fat as possible. The truth is that fat is an essential part of our diet, and dietary fats are used for many important functions in the body, from energy production to cell membrane maintenance to nerve conduction. While much of the focus has been on the amount of fat we should eat, the type of fats we eat is at least as important.
High-quality fats are rare in the standard American diet. Most of the fats and oils we eat have been damaged by exposure to heat or light during processing or cooking. This damage destroys essential nutrients and creates free radicals, chemically unstable molecules that can wreak havoc in the body. For this reason, fried foods and highly processed fats like margarine and shortening are best avoided. Health concerns have been raised about margarine, as it contains trans fatty acids?a configuration of fatty acids not found in nature.
And our ratio of fat consumption is skewed. Most Americans consume too many saturated fats and not enough polyunsaturated oils. How do you tell which fats are saturated and which are not? Saturated fats are solid at room temperature (think butter, lard and coconut oil). Polyunsaturated oils are liquid at room temperature (like corn oil, safflower oil and sunflower oil). In addition to polyunsaturated oils, olive oil, a monounsaturated oil, is also a heart-healthy choice and one of the best oils to use.
Reduce Your Consumption of Animal Products
While animal products (meat, poultry, fish, eggs and dairy products) contain many valuable nutrients, as a nation, we tend to overdo it. A diet high in animal products is a diet high in cholesterol, and is strongly linked to the number-one killer in the industrialized nations: cardiovascular disease, which includes high blood pressure, heart attacks and strokes.
How do you know which foods contain a lot of cholesterol without having to read labels? All animal products contain cholesterol. All plant foods (grains, legumes, fruits, vegetables and nuts and seeds) contain zero cholesterol. It's that simple. Eating a predominantly vegetarian diet is one way to maintain your cardiovascular health.
Avoid Stimulants?Like Caffeine
Most people think caffeine "gives" them energy. Nothing could be farther from the truth! Caffeine in fact robs the body of energy?by withdrawing from your energy 'savings account' now, leaving you less reserves to draw upon later. The pick-me-up feeling artificial stimulants provide is inevitably followed by an energy crash.
Reduce Your Caloric Intake
About a quarter of the U.S. population is now considered to be obese, and the numbers are rising. Our children are increasingly overweight, from a steady diet of junk food and TV-watching. As a nation, we are overfed and undernourished?our diets are too high in "empty" calories and too low in essential nutrients.
Being overweight significantly increases the risk for a variety of cancers, including colon, prostate, breast, ovarian, and uterine cancer. Animal studies have shown that the only consistent way to extend the life spans of laboratory animals is to put them on a lower calorie diet. Thinner rats live longer?and we suspect the same is true for humans.
Are you too serious about your diet? Do you miss out on social opportunities because you are too busy counting calories or grams of fat? Lighten up! To paraphrase one poet, "?Tis better to eat steak and beer with cheer than sprouts and bread with dread!" Don't allow your dietary restrictions to rule you or limit your social life.
Eating out is possible, even on a restricted diet. Most restAurants are willing to accommodate your requests. It's just a matter of learning how to order the healthiest meal possible. Good options include poached fish with lemon, salads with vinaigrette dressing, and plain baked potatoes. Get in the habit of ordering sauces on the side and avoid filling up on empty calories, like white bread rolls.
Take Time To Savor Each Meal
We often make the mistake of eating hurriedly, standing at the sink wolfing something?anything!?down so we can move on to the next activity in our busy lives. But digestion actually functions better when we take the time to slow down. The parasympathetic nervous system is responsible for enhancing circulation to the digestive organs and promoting the flow of digestive juices. There is only one catch?we must be relaxed for our parasympathetic nervous system to predominate. So, take a deep breath and relax, there's plenty of time!