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These 6 Essential Oils Work Like Valium For Your Anxiety
August 29, 2017 04:14 PM
There are 6 essential oils that work like Valium for your anxiety. Bergamot is one of these essential oils that people can use. Bergamot is a very sweet fruit and it is a part of the citrus family. It makes for a very good and calming oil. It has soothing and moos boosting properties. There have been studies done on this that have shown its healing properties. Orange is another essential oil that will work great for healing anxiety.
"Geranium essential oil has been found to have both calming and refreshing properties, and it may especially help to soothe anxiety in women during those especially trying times in our monthly cycles."
Read more: http://www.thealternativedaily.com/essential-oils-that-work-like-valium-for-anxiety/
The Top 15 Natural Appetite Suppressants
December 07, 2016 10:59 AM
It is often difficult to control your appetite. We all wish there was a pill or supplements that would make it easy to control cravings. JetFuel Accelerator adds to our list as one of our top appetite suppressing supplements. Obesitrol placed on our list because of its impressive ingredients. Animal Cuts is designed and formulated by Universal Nutrition to create 9 different complexes earning itself a place on this list.
"These Supremely healthy drinks, foods, and spices can curb your hunger, help you lose more weight, and stick to your diet plan."
Boost Energy With CoQ10 And L-Carnitine
November 21, 2013 08:43 PM
CoQ10 and L-Carnatine
CoQ10 and L-Carnitine offer double protection for the heart and the brain in just a single tablet. You obtain all benefits for your heart at 100% from CoQ10, while L-Carnitine supports your memory, learning ability, and focus. The exclusive combination of CoenzymeQ10 and L-Carnitine encloses an absorbable, water soluble capsule of CoQ10 and L-Carnitine, which is important for proper usage.Why are CoQ10 and L-Carnitine Supportive in Energy Boost?
CoQ10 Energy Boost
CoQ10 is a vital nutritional element found in all body cells, in particular the mitochondria, in which most energy is generated. The major function of this coenzyme is to assist in the process of oxygen and food conversion into energy. As people grow older their ability to naturally, to produce this coenzyme decays.
At the same time as Coenzyme Q10 is taking part in the production of energy in each cell of your body, it is considered be remarkably imperative for the high energy requirements of the heart. The heart needs vast energy amounts, because it is the hardest worker in your entire body. Coenzyme Q10 seems to be indispensable for this process. It offers you sufficient antioxidant provision, protecting the body cells from damage of the free radicals, and proffering a dynamic function of the immune system.
L-Carnitine Energy Boost
L-Carnitine transports indispensable fat acids into the same organ where CoQ10 plays its major function - the mitochondria. There, with the help of L-Carnitine, all fatty acids are turned into energy. However, the beneficial function of L-Carnitine does not end here. In addition, it also supports the transportation of toxins outside the body. You can think of the problems that might occur if these vital body processes are not fully operational. At the same time however, the major impact of L-Carnitine over the body is directed towards the brain:
What Are The Health Benefits Of Eating Raw Honey?
May 03, 2012 11:23 AM
Raw Unrefined Honey
Raw honey does not only taste sweet but also has numerous health benefits. It is one of Mother Nature's best gift to us and has been used for its natural healing powers since ancient time. The goodness with it is that it has retained its natural properties, excellent flavor and health benefits.
Raw honey is much better than processed honey. Processed honey normally undergoes many heating processes that destroy the critical enzymes. It might appear clean and clear on the outside but it really has no much benefits as compared to the raw unrefined honey. The ultra filtration that processed honey goes through to make it look fine normally removes an important aspect of raw honey; pollen. With no further argument we can boldly complain that raw honey reigns Supreme over processed ones. The following are some of the health benefits that can be harvested from consuming it.
It provides a natural healing solution for allergies.
You can eliminate all kinds of allergies by eating raw honey. Honey contains anti-inflamatory, anti-allergenicand expectorant elements which reinforce the immune system in the most effective manner ever known to man. That's part of the reason why it's recommendable to take honey with lemon and hot water when having a cold.
It is the healer of most skin problems.
Raw honey heals and mends skin affected by harmful chemicals. It is applied to rashes,acne and burns with would be regarded as a thin layer of baking soda to reduce the sticky effect. it is also used as a natural moisturizer or use it for treating their scalp with by mixing it with olive oil. It is also a perfect remedy for bleeding gums and canker sores. It aids in the digestive process.
Raw honey is a kind of inverted sugar that doesn't cause bacteria or ferment in the stomach. Hence it isn't absorbed easily. Its extremely good enzyme content helps in the digestive process. For many years raw honey has been used as a remedy for gall bladder disease,intestinal ulcers as well as a natural laxative.
It contains anti-cancer properties.
Studies done show that raw honey has both the capability as well as ability to prevent and inhibit cancerous diseases. It can also aid in the chemotherapy treatment for cancer patients.
As a sleep aid.
Raw honey is full of vitamins, minerals, calcium, zinc, manganese, potassium, chromium and selenium. All these minerals are needed in the sleep formation processes and to fight insomnia. If you are sleep-deprived, take two teaspoons right before bedtime and experience the magic of this wonderful product made by bees.
It is a natural energy booster.
The sugars found in raw honey are a perfect source of energy, revitalizing the body especially after a workout session.
Now that you know why raw honey is good for you, why not opt for it instead of the processed and refined ones? The next step to take is replacing it with sugar for your cup of coffee and baking needs. It is a natural sweetener that will not only sweeten your beverages and cakes, but also make you healthier.
Herbs And The Immune System
July 30, 2010 10:07 AM
When looking for an herb to help with the immune system, look for herbs containing sulphur, which helps to dissolve acids in the system. Additionally, sulphur acts as an antiseptic and strengthens the tissues and the body. The following herbs range in amounts of sulphur, but are all good for helping to protect the immune system.
Burdock root, one of the best blood purifiers, can reduce swelling and help to rid the body of calcification deposits. This is because it promotes kidneys function, helping to clear the blood of harmful acids. Burdock contains high amounts of vitamin C and iron. It also contains protein, carbohydrates, some vitamin A, P, and B-complex, vitamin E, PABA, and small amounts of sulphur, silicon, copper, iodine, and zinc.
Capsicum, which is also called as cayenne, is known to be the best for warding off diseases and equalizing blood circulation. It has been called a Supreme and harmless internal disinfectant. This herb is extremely important for quick action against flu and colds. Capsicum is high in vitamins A, C, iron, and calcium. Additionally, it contains vitamin G, magnesium, phosphorus, sulphur, B-complex, and potassium.
Catnip helps in fatigue and improves circulation. It helps in aches and pain, upset stomach, and diarrhea that are associated with flu. Catnip is high in vitamins A, C, B-complex, magnesium, manganese, phosphorus, sodium, and a small trace of sulphur.
Chaparral, which has the ability to cleanse deep into the muscle and tissue walls, is a potent healer to the urethral tract and lymphatics. It tones up the system and rebuilds the tissues. One of the best herbal antibiotics, chaparral has been said to be able to rid the body of LSD residue. Chaparral is high in protein, potassium, and sodium, and contains silicon, tin, aluminum, sulphur, chlorine, and barium.
Comfrey is one of the most valuable herbs known to botanic medicine, as it has beneficial effects on all parts of the body. It is one of the finest healers for the respiratory system, being able to be used both internally and externally for the healing of fractures, wounds, sores, and ulcers. Echinacea, which stimulates the immune response, increases the body’s ability to resist infections. It improves lymphatic filtration and drainage and also helps to remove toxins from the blood. Fennel helps to stabilize the nervous system and moves waste material out of the body. This herb is known for improving digestion and possesses a diuretic effect.
Garlic, nature’s antibiotic, has a rejuvenative effect on all body functions, building health and preventing diseases, as well as dissolving cholesterol in the bloodstream. Garlic stimulates the lymphatic system to throw off waste materials. It is full of antibiotics like substances that are effective against bacteria.
Juniper berries are used in cases where uric acid is being retained in the system. It is an excellent disease preventative, being high in natural insulin. Juniper has the ability to restore the pancreas where there has been no permanent damage and is excellent for infections.
Kelp, a good promoter of glandular health, has a beneficial effect on many disorders of the body. It is called a sustainer to the brain and nervous system, as it helps the brain to function normally. Kelp is essential during pregnancy.
Along with the above herbs, other beneficial herbs for the immune system are lobelia, mullein, plantain, parsley, sarsaparilla, shepherd’s purse, stinging nettle, and watercress. Look to your local or internet health food store for quality herbs to help boost the immune system.
Supreme Court Refused Ephedra Appeal…
May 17, 2007 01:39 PM
Supreme Court Refused Ephedra Appeal…The U.S. Supreme Court on Monday refused to consider an appeal by Nutraceutical International Corporation, which sought to overturn a federal ban on the dietary supplements containing ephedrine alkaloids. The court’s decision, issued without comment, lets stand a 2005 ruling by a federal appeals court that upheld the Food and Drug Administration’s (FDA) 2004 ban. David Seckman, executive director and CEO of the Natural Products Association commented on the refusal. “Obviously we were concerned about the consequences of the circuit court’s ruling on the risk benefit standard the FDA used in removing ephedra from the market, which is why we filed our amicus brief. As we clearly stated in the brief, we believe congress did not intend for such a standard to be used. But, since the Supreme Court decides to take up only between five and ten percent of cases brought to it, it is not a shock that they’ve decided not to hear it. We should note, however, that the denial of the Nutraceutical petition is not an affirmation by the Supreme Court that they agree with the lower court’s decision,” Seckman said. In April, the Natural Products Association had filed a “friend of the court” or amicus brief with the U.S. Supreme Court that challenged the lower court ruling on the standard used by the FDA to impose a 2004 ban on ephedrine alkaloids in dietary supplements.
Solaray - Ultimate Nutrition - Actipet Pet supplements - Action Labs - Sunny Greens - Thompson nutritional - Natural Sport - Veg Life Vegan Line - Premier One - NaturalMax - Kal
Nattokinase Fact Sheet
December 08, 2005 05:14 PM
Nattokinase Fact SheetNeil E. Levin, CCN, DANLA 8/8/05
LIKELY USERS: People seeking to support heart health and healthy circulation.1-6
KEY INGREDIENTS: Nattokinase, an enzyme
STRUCTURE/FUNCTION USE: Nattokinase is an enzyme isolated from Natto, a traditional Japanese fermented soy food. Natto has been consumed safely for thousands of years for its numerous health benefits. More recently, both clinical and non-clinical studies have demonstrated that Nattokinase supports heart health and promotes healthy circulation. Each serving of NOWR Nattokinase provides 2,000 FU (Fibrinolytic Units) to help keep already healthy levels of blood clotting factors within a normal range. 1-6
ADDITIONAL PRODUCT USE INFORMATION & QUALITY ISSUES: An assay of 2,000 FU (Fibrinolytic Units) is equivalent to 160 IU on the Urokinase assay. The FU assay measures Nattokinase activity by using the fibrin plate method and measuring the absorption of released low-molecular weight substances.7 NOW Nattokinase is made from non-GE (non-genetically engineered) bacteria (Bacillus subtilis var. Natto) grown on non-GE soybeans and standardized on a base of non-GE, corn-derived maltodextrin.
SERVING SIZE & HOW TO TAKE IT: Take one vegetarian Vcap once or twice a day between meals (without protein).
COMPLEMENTARY PRODUCTS: Vein SupremeTM, Tru-E Bio ComplexTM, Pycnogenol®, garlic, and cayenne
SPECIFIC: People with blood coagulation disorders or who take anticoagulant (“blood thinning”) medications (including aspirin) should consult a physician before use. Do not take if prone to bleeding. Unlike some other brands, NOWR Nattokinase contains no Vitamin K (K1 or K2), which would enhance clotting.
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. 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 formula, use common sense and cautiously increase to the full dose over time.
Disclaimer: These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
1. Fujita M, Hong K, Ito Y, Fujii R, Kariya K, Nishimuro S (1995) Thrombolytic effect of nattokinase on a chemically induced thrombosis model in rat. Biol Pharm Bull 18(10):1387-1391
June 29, 2005 05:27 PM
Antioxidants By Ellen J. Kamhi, Ph. D. with Dorie Greenblatt Antioxidants. A term we hear often, but do we really pay attention to the enormous role these substances play in our systems? And what are they exactly anyhow? Where do they come from and how do they work?
Antioxidants are a group of naturally occurring vitamins, minerals and enzymes found in plant foods. These vital substances help to protect our cells from free radicals, the culprits responsible for causing damage to our bodies very quickly.
Free radicals are groups of unstable atoms looking to obtain electrons in order to become stable themselves. They can pull electrons off cell membranes, causing the cell membranes to have free radical activity as well. This unleashes a vicious cycle of cell destruction, known as a “free radical cascade.” Free radical damage is linked to a plethora of diseases. Luckily there are literally thousands of antioxidants to help us win the “free radical battle”.
Antioxidants can be differentiated by their colors. Those of a red, orange or yellowish color fall into the group known as carotenoids, while those with a blue, purple, black color are from the phenolic family. Of course, there are also some yellow green phenolics too, like the polyphenols from Green Tea.
The carotenoid group of antioxidants are fat-soluble and therefore offer protection for the fat containing parts of the body. This is especially useful in protecting our lipid containing cell membranes. These carotenoids hang out in our membranes, thereby protecting them from free radical damage. What’s even more important is the ability of carotenoids to enhance the activity of other fat-soluble antioxidants such as vitamins A, E and Co Q-10. Some of the best carotenoid sources are lycopene, curcumin and lutein.
Lycopene, a red carotenoid derived from tomatoes, has been shown to contain strong protection capabilities against free radical damage. Curcumin, a yellow carotenoid from turmeric, displays a more protective antioxidant activity than that of Vitamin E or Vitamin A in protecting DNA breakdown (by free oxygen). It also serves as a potent anti-inflammatory agent. Lutein, another carotenoid antioxidant, is a primary component of the retina and macula areas of the eye. Lutein’s antioxidant properties may help protect the macula from light induced free radicals. Evidence shows it may help reduce the risk of age related macular degeneration as well.
The phenolic groups are the water-soluble antioxidants. This group protects the blood, lymph and other bodily fluids, as well as the organs containing those fluids. Some of the best phenolic antioxidants are those found in Green Tea, particularly a group known as catechins. Catechins have proven to have immune- enhancing benefits. Another family of important phenolic antioxidants are those called anthocyanins. These too have proven to act to protect the immune system. Finally, we can’t forget one of the best-known water-soluble antioxidants: Vitamin C !
The need for antioxidants is widespread. We normally think of smokers as the primary group who would most benefit from antioxidants, but the truth is that anyone under stress is a prime candidate for taking antioxidants. In addition, anyone who carries a strenuous physical or mental work load or who exercises often needs the protection of antioxidants, since free radical levels are increased by an active metabolism. And, of course, those individuals who don’t consume enough fruits and vegetables in their diet should also consider using a well-rounded antioxidant formula.
Nature’s Answer offers an outstanding selection of antioxidant formulas available in liquid and/or capsule form. These include Lycopene and Green Tea Extracts (liquid, softgel and vegetarian capsule), Bio-Flavonoids & Rose Hips (low organic alcohol liquid herbal extract) and Grape Seed Extract (vegetarian capsule). For a well-balanced potent antioxidant blend, try Antioxidant Supreme™, a standardized herbal extract formula containing the best of the carotenoid and phenolic antioxidants in one convenient vegetarian capsule. This formula, in particular, provides concentrated natural sources of antioxidants for “Supreme” overall protection.
FEARING FATS: There's Plenty of Cause Overview
June 25, 2005 07:34 PM
FEARING FATS: There's Plenty of Cause Overview
A wealth of scientific evidence now exists which should have turned each and everyone of us into a fat “phobic.”1a-e In other words, virtually every health expert agrees that a high fat diet is directly linked to cardiovascular disease, various types of cancer and premature death. It’s no secret that excess dietary fat poses a tremendous health risk. The United States National Institutes of Health, the World Health Organization and many other scientific institutes have confirmed the frightening hazards of fat. Health proponents generally concur that excess fat can significantly shorten one’s lifespan. More than 10,000 medical papers are published every year dealing with obesity and cardiovascular disease, two of the most insidious killers of Americans. Western eating habits, which promote fatty, salty, sugary foods, have created massive widespread disease and tremendous suffering. Studies have shown that fat is the macronutrient associated with overeating -
TABLE 1. Total fat grams in single servings.4
and obesity.2 In spite of this finding we are eating more fat and becoming fatter. The average absolute fat intake has increased from 81 to 83 grams per day over the last ten years.3 Our obsession with fatty foods has exacted an enormous toll in the form of rampant obesity, clogged arteries, hypertension, heart attack, stroke, breast cancer, etc. Many of us remain oblivious to the fat gram count of foods we routinely pop into our mouths, unaware that one fast food entree may contain more fat grams than one should consume in one given day. Take a good look at the following list of foods which have been assessed for fat content. Fast food has become a 20th-century sensation which continues to boom and expand throughout our society. Many of us literally exist on fast food, which is frequently also “fat” food. It’s no wonder so many of us “battle the bulge”, and have skyrocketing cholesterol counts. Our love affair with greasy, fried, rich, creamy foods has burdened our bodies with the dilemma of excess fat “baggage,” resulting in phenomenal amounts of money being spent on weight loss programs. Worse still, thousands of Americans are dying before their time or living extremely compromised lives only because they ingest too much fat. Why is this? The bottom line is that fats taste good!5 Many of us were raised on seemingly innocuous foods that are loaded with fat. Some of these include:
macaroni and cheese battered fish sticks hot dogs cheese-filled casseroles pepperoni pizza burritos pancakes, waffles doughnuts pies and pastries ice cream candy bars ramen soup
Fat is also a major ingredient in most of the snack food we constantly nibble on, including chips, crackers, cookies, and nuts. Check ingredient labels to find the fat gram content of most snack foods. You’ll be surprised to find out just how fatty these foods are. Even a healthy sounding food like a “bran muffin” can contain 36 grams of fat! No wonder they stay so “moist”. In addition to the above foods, fat can add wonderful flavor to breads, vegetables and the like, and is usually used liberally in the form of butter, sour cream, whipping cream, melted cheese, cream cheese spreads, dips, cream sauces, and gravies. Fruits can also be high in fats. Did you know that one avocado has 30 grams of fat? One half cup of peanuts contains 35 grams of fat and only one glazed doughnut has 13 grams of fat. The majority of research points to fat as a much more dangerous culprit than anyone might have imagined. Saturated fats such as lard, palm, coconut oil, and beef tallow are particularly menacing. Research scientists have found over and over again that fats can contribute to the growth of tumors in animal studies.6 The National Research Council of the National Academy of Sciences reported that even a relatively small amount of extra body fat increases the risk of certain diseases for women and may compromise their longevity.7 Even being mildly overweight may be much more risky than anyone previously assumed.8
The Relat ionship between Breast Cancer, Fat s, Fiber And Indoles
Dr. Leonard Cohen, of the Dana Institute of the American Health Foundation at Naylor, believes that pre-cancerous lesions found in breast tissue will develop into cancer only if they are stimulated by certain agents such as fat.9 Women increase their risk of developing breast cancer when they consume a diet high in fat and animal protein and low in fiber, vegetables and fruits. When women put on weight, they have a tendency to create more estrogen since adipose tissue produces estrogen. Certain forms of estrogen, the so-called “bad estrogens” can act as carcinogens and are anything but desirable.10 High or unbalanced estrogen levels stimulate concerous tissue in the breast. Obesity is also associated with increased breast cancer mortality.11 The three most important ways to inhibit “bad” estrogen from inducing breast cancer are:
CLA and Body Fat
June 22, 2005 09:50 PM
CLA and Body Fat
Of all the health concerns facing Americans today, few are as important and daunting as weight loss and body fat. In the 1980s, Americans gained an average of eight pounds each. That’s on the order of 1 million tons of flab—2 billion total American pounds.45 So large is the current girth that as many as two in three Americans could be termed overweight.46 Being overweight and having excess fat increases the risk of heart disease, some forms of cancer and diabetes. That collection of health challenges would be difficult enough, but being overweight has many problems that accompany it, including battles with self-esteem.
Let’s give a historical example of this story. The emotional power of being perceived as too fat is caught with pathos in the life of former U.S. President William Howard Taft. Taft, who is the only man to serve as both president and as chief justice of the Supreme Court, was noted for his honesty and his integrity. The nation mourned his death, but much of his internal story focused on his battle with weight. One editorial cartoonist showed the island of Cuba tipping under his girth. Once, when he visited Japan, an entire village worked together to pull his rickshaw up a hill. When he married, his personal esteem showed when he told his wife that “I shall worry you so much with my appetite that you must gain strength to meet the trial.”
Taft refused to be seen on a horse because of how awkward he looked. At one point, he lost 75 pounds, but, like so many others, ended up gaining that amount back , and more, during the next 10 years. He died of athero s c l e rosis, something associated with being ove rwe i g h t .4 7 The tragedy of Taft is that, like so many suffering with weight trouble, he seemed to let it damage his self w o rth, when he was a great asset to his nation and to others. History and culture put into us that being overweight means lacking in self-control and being a glutton, when in reality this isn’t true. So many more factors are involved. Each person has a different metabolism. Certain nutrients can meet different needs, and a lack of those nutrients can lead to fat retention. CLA may be one of those nutrients, one of those factors in our diets that can change our shapes and that have nothing to do with self-control, just nutritional luck and knowledge. In a study of rats, 28 days after beginning the study, body fat in those that ate CLA was 58 percent less than in those who didn’t consume any (10.13 percent body fat versus 4.34 percent body fat, a highly significant difference). Also, the percent of muscle was about one percent more in animals that ate CLA. The weights of both sets of animals were about the same.48 (Muscle weighs more than fat. This can mean that you won’t necessarily lose weight with CLA, but would gain muscle mass, which is tighter and more shapely.) The research in this area is slightly newer, but it has been reproduced in studies on other animals.49 That more than one kind of animal has shown that body fat is lower with supplements of CLA indicates that it will likely benefit humans as well.
In July 1997, preliminary results of one of the first human studies involving CLA showed promising, preliminary results. For three months in 1997, 20 volunteers participated in a study, daily consuming an amount of slightly more than one gram of CLA at breakfast lunch and dinner. Three months later, their weights and body-fat percents were measured. Half of the group took a placebo. The average weight of the 10 who took CLA dropped by about five pounds (not enough to be statistically significant), but the body fat percentage dropped by about 15 to 20 percent, or from 21.3 percent of average body fat to 17 percent of body fat. Meanwhile, the group taking a placebo had little or no effect on either. Half of the people in the study were men and half were women. Two people in the study decided to drop out because they received unpleasant gastrointestinal upsets. One of those who dropped out was in the placebo group, the other in the group taking CLA.63
Nobody would suggest that CLA supplementation would be a pill freeing you to sit slug-like on the couch to watch M*A*S*H* re runs. A healthy, weight-conscious lifestyle requires many factors including exercise. As far as science can tell, CLA may not be essential the way certain vitamins are. If you consume no vitamin C, you can expect to get scurvy and die. There are no known deficiency diseases associated with an absence of CLA.
Japanese consumers, for example, get very little CLA in their diets, but they also eat food very low in fat, and their lives are among the longest in the world.50 So, the role of CLA supplementation in regulating weight is most useful for those with a typically high-fat Western diet. As the science grows, it seems clear that CLA will lead to better health and more hope for people struggling with body fat.
Well Child - For a Healthy Winter
June 21, 2005 05:13 PM
By Lesley Tierra, L.Ac.
As summer turns to fall and then to winter, the nights turn cold and the days brisk. This is a challenging time physiologically as our bodies, especially those of children, try to adapt to the changing climate. Coming into the Fall and Winter seasons, many people continue to eat and dress as if it were still summer, causing the body to work even harder at maintaining homeostasis. This is a special consideration for children who have the added challenge of being exposed to numerous other children in school and day care centers. This requires parents to be prepared by making sure your herbal health care chests are well stocked. One product worthy of having on hand is Well Child by Planetary Formulas, an echinacea-elderberry herbal syrup, specifically designed for the needs of our youth during the winter season. Well Child was developed by Michael Tierra, L.Ac., O.M.D. in the East-West Traditional Chinese Medicine Clinic in Santa Cruz, CA. Michael has been a practicing herbalist and licensed health professional for more than 35 years. His more than three decades of experience are represented in all his formulas, which have stood the test of time in his practice with literally thousands of clients.
Key Herbal Elements
* Echinacea purpurea leaf and root: No other herb is as widely used for winter immune health as echinacea. Originally used by Native Americans of the Plains and introduced to Eclectic physicians in the 1800's, echinacea has become one of the most widely researched botanicals in modern times. While the clinical findings of many studies have been mixed, there is substantial pre-clinical evidence demonstrating its ability to stimulate various immune responses, such as increasing macrophage, phagocytic and natural killer cell activity. Most of the clinical trials that have utilized protocols and dosages similar to those used by professional herbalists have reported positive findings with regard to its immune-enhancing effects. Echinacea is also very safe. * Elderberry (Sambucus nigra): Whereas echinacea reigns Supreme as North America's primary wintertime botanical supplement, the berries of elder have a similar reputation in Europe, where it is widely used in cordials. Most research on elderberries has been conducted in Israel, where it was found to contain potent immune-stimulating compounds as well as powerful antioxidant activity. It makes one of the most delicious proanthocyanidin-rich syrups, so it is an ideal wintertime supplement. In Western herbal terms it is classified as a warming diaphoretic, which makes it ideal in combination with echinacea as a first line defense against the cold winds of winter. * Honeysuckle flowers (Lonicera spp.): Honeysuckle flowers are among the most widely used botanicals in Chinese herbalism for wintertime health. They are a key ingredient in the legendary classic Chinese formula Yin Chiao, which is perhaps the most frequently prescribed of all Chinese herbal supplements. Honeysuckle flowers are rich in a host of unique flavonoids which likely contribute to their health-promoting effects. These key ingredients are combined with cinnamon twig, chamomile flowers, catnip, lemon balm, and licorice root in a great-tasting syrup base of purified water, vegetable glycerin, and honey, along with extra vitamin C.
At the East-West Clinic, we have experienced dramatic positive results when giving Well Child. Luckily, this combination of botanicals tastes good. In addition, Well Child is formulated in a tasty glycerin base with added honey. The result is a liquid that is easily taken by most children. Because of the honey, we do not recommend Well Child for children under two years of age, unless it is subjected to boiling water. We also recommend specific dietary changes, including the avoidance of cold and raw foods during the cold season, eating plenty of broths, avoiding dairy, and eliminating simple sugars from the diet while ensuring the intake of adequate fluids.
Chang HM, But PP. 1986. Pharmacology and Clinical Applications of Chinese Materia Medica. World Scientific. Singapore. Mumcuoglu M. 1995. Sambucus: Black elderberry extract. RSS Publishing, Inc. Skokie, IL. Upton R, Graff A (eds.). 2004 Echinacea purpurea root: Monograph of the American Herbal Pharmacopoeia. Scotts Valley, CA.
Lesley Tierra L.Ac., Diplomate in Chinese Herbalism (NCCAOM) is a California state and nationally certified acupuncturist and herbalist. She has been practicing as a primary health care provider with her husband, Michael Tierra, in Santa Cruz, California for almost 20 years. Lesley combines acupuncture, herbs and food therapies in her work. She is the author of several books, including Herbs of Life, published by Crossing Press, and is co-author, with Michael, of Chinese Traditional Herbal Medicine. Lesley is also the director of the East-West School of Herbal Medicine, and has taught at schools throughout the United States and England since 1983.
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."
June 10, 2005 10:16 PM
Mushrooms by Frank Sturges Energy Times, December 7, 1999
The interest in mushrooms as health enhancers has... mushroomed. Mushrooms, researchers have found, are filled with a long list of substances that may help us fight disease. Some of these natural chemicals boost immunity. Others may be effective against cancer and heart disease.
One of the most remarkable aspects of the research into mushrooms stems from the vast number of mushrooms that dot the landscape. At least 1.5 million types of fungi populate forests, fields, nooks and crannies, but studies have detailed the properties of less than 3,000.
Mushrooms produce so many beneficial compounds because they constantly fight off other fungi and microbes to survive. These substances, which mushrooms utilize for defense, can apparently help humans.
One of the most important of these classes of compounds are the polysaccharides. Scientists believe these long starch molecules spark immune action that can protect us against invading germs or cancer. They may do this by persuading the body to create what are called killer T-cells. These immune warriors destroy microscopic invaders and may help stop tumors.
According to Paul Stamets, author of Growing Gourmet and Medicinal Mushrooms (Ten Speed), use of polysaccharides... "will synergistically, in combination with the individual's immune system, result in dramatic recoveries...Right now we don't clearly understand all the elements in those formulas to be able to predict downstream what will happen. But clearly with some people, it is tremendously effective" (Townsend Ltr, 6/98).
In addition, mushrooms also make biologically active chemicals called steroids and terpenes, says Christopher Hobbs, author of Medicinal Mushrooms (Interweave). These substances are thought to help fight off the formation of cancerous tumors.
Maitake: Useful Fungus
Maitake (Grifola frondosa) mushrooms, also known as "Hen of the woods," contain chemicals called beta glucans that can enhance immunity. Scientists are particularly fascinated by substances called the "D-fraction." Studies show these can spur immunity (Biol. Pharm. Bull. 17(12), Dec. 1994: 1554-60).
Researchers are also looking into the possibility that Maitake can help people with AIDS regain weight. And scientists are examining their effect on high blood pressure and diabetes.
In Tibet, the Reishi mushroom (Ganoderma lucidum) has long been used to battle altitude sickness in the Himalayan mountains. Reishi is also reputed to soothe frayed nerves.
Scientific studies have supported these traditional uses, finding that people who consumed Reishi functioned better in low oxygen (Proceedings Contrib Symp 59 AB, 5th Intl Cong, 8/14-21, 101-104). Other research finds Reishi may help ease arthritis (Proc 1st Intl Symp on Ganoderma l. 11/17-18, 99-103, Tokyo).
Lion's Mane (Heri-cium erinaceus), also called "Monkey's head," has traditionally been a treatment for stomach problems in China. But researchers have found that chemicals in this mushroom help fight tumors (Biosci Biotech Biochem 56(2), Feb. 1992: 347-8).
During the past few years, scientific investigators have also begun to extract chemicals called erinacines from lion's mane. These substances, (known as Nerve Growth Stimulant factor) appear to encourage neuron regeneration. The potential uses: boosting nerve performance, fixing neurological damage and treating Alzheimer's disease (Tetrahedron Ltrs 35(10), 1994: 1569-1572).
Known as Cogmelo de Deus (Mushroom of God) in Brazil, the Royal Agaricus (Agaricus blazei) has been grown in Japan since the '70s where it enjoys widespread popularity. Researchers find that it provokes powerful anti-tumor effects. This fungus harbors more beta-glucans, immunity enhancers, than other mushrooms.
Can a fungus make athletes faster? A few researchers think so, pointing to Chinese Olympians who use Cordyceps sinensis. This fungus, traditionally grown on caterpillars, is another native of the Himalayas.
Traditionally, Cordyceps has been used to foster stamina, better breathing and immunity.
At least one study shows this fungus may help blood vessels dilate during exercise. By supplying extra blood to working muscles, Cordyceps may help fight off fatigue and boost performance (Abstracts from 5th Mycological Cong, Vancouver, 8/14-21).
The mushroom called Shiitake has been the subject of an extravagant amount of research since the '60s. Called the "elixir of life," it boosts immunity. Stamets reports that people with cancer who take Shiitake do significantly better in coping with their disease (Abstract 2nd Meeting Soc of Natl Immunity, Italy, 5/25/94).
Another characteristic of Shiitake mushrooms: a celebrated taste. The tongue and the palate take great pleasure in this health enhancer!
LYCOPENE - Tomatoes Like You’ve Never Seen Them Before ...
June 03, 2005 10:51 AM
It’s hard to imagine that the ancestor of the beefsteak tomato was a tiny yellow fruit first harvested by the Incas. Tomatoes have come a long way since their origin in the Andes, becoming more popular than any other fruit or vegetable in America. (Botanically, the tomato is really a fruit, despite the Supreme Court’s 1893 ruling that it’s a vegetable.) Today, our appreciation of this dietary staple is entering a new chapter. Modern nutrition science has delved into the biochemistry of the tomato and discovered unique phytonutrients with powerful influences on the human body. Utilizing this research, Source Naturals has introduced a concentrated form of the tomato’s most vital nutritional compound: Lycopene.
Tomatoes and their Healthy Red Color
Lycopene is the pigment that gives tomatoes, watermelons and some grapefruits their healthy red color. Found most abundantly in tomatoes (Lycopersicon esulentum), lycopene is a member of the carotenoid family. This group of phytonutrients are major contributors to the health of the human race. (Phyto is derived from the Greek word for plant.)
Over 500 different carotenoids have been identified by science, and almost 10% of them are found in human blood and tissue. Best known is beta-carotene, whose important benefits have been well-documented. Other familiar phytonutrients include allicin from garlic, and capsaicin from chili peppers. Lycopene, lutein, alpha-carotene and betacarotene are the most abundant of the carotenoids present in human blood and tissues. Human breast milk has been found to contain 19 carotenoids, including lycopene. Like many carotenoids, lycopene has evolved as an integral part of human biochemistry, with many benefits to our well-being. Since mammals cannot synthesize it, lycopene must be obtained from the diet.
One of the most interesting aspects of the way phytonutrients interact with the human body – beyond their broad spectrum antioxidant activity – is their tendency to be “organ specific.” Different carotenoids have an affinity for different organs in the body! In the case of lycopene, it’s the most plentiful carotenoid in the prostate gland. Studies have explored the link between diets high in lycopene and proper prostate function.
Lycopene Protects Cells
Research has shown that lycopene may protect DNA by its powerful antioxidant activity against singlet oxygen free radicals, dangerous forerunners to cellular damage. Lycopene was found to be the most efficient biological carotenoid to neutralize singlet oxygen – almost 3 times more powerful than beta-carotene. Also, lycopene has a “sparing effect” for beta-carotene: lycopene sacrifices itself to free radicals so that beta-carotene can be reserved for conversion to vitamin A. Lycopene has another ability that has excited further investigation. It increases gap junctional intercellular communication, which is the chemical and electrical coupling between neighboring cells. This enables a healthy exchange of the signals that regulate normal growth – thereby offering a protective influence on cellular reproduction.
Getting the Most From Tomatoes
Until recently, lycopene was not commercially available, and hasn’t been studied as extensively as has beta-carotene. But now, thanks to a unique (non-chemical) proprietary process, lycopene can be obtained from specially bred and cultivated tomato varieties that are rich in lycopene, and very red. Source Naturals LYCOPENE is standardized to 5% lycopene in a base of vegetable oil. It also contains small amounts of other carotenoids, naturally present in tomatoes. While it’s important to continue eating fruits and vegetables, we can also benefit from the fruits of nutritional research. This is especially important since so much of our food supply has become denatured, lacking the traditional nutrition our bodies require. Source Naturals LYCOPENE is a significant step toward reclaiming the nutrients we need to help create a life of health and vitality. Get a taste of the 21st Century – Source Naturals LYCOPENE.
May 13, 2005 08:38 AM
Sulforaphane Stimulates the Body's Cancer-Fighting EnzymesSecret Weapon Against Cancer Found in Broccoli Sprouts
by Richard Conant, L.Ac, C.N.
The health benefits of vegetables were known historically, long before researchers began seeing a connection between vegetable consumption and cancer prevention. Over the last twenty years, evidence concerning this connection has steadily accumulated. The latest and most promising findings reveal that specific vegetable constituents—"phytochemicals" to use current scientific parlance— enhance the body's defenses against cancer.
This article will focus on one phytochemical in particular, a sulfur-containing compound called "sulforaphane." Found in Cruciferous vegetables such as broccoli, sulforaphane may prove to be one of our most powerful cancer prevention allies. Recent studies have shown that sulforaphane stimulates, or "induces," "Phase two enzymes." These enzymes are an integral part of the body's elaborate detoxification system that renders carcinogens inactive. This detoxification system turns carcinogens and other toxic substances into harmless molecules that are excreted from the body.
We need not fear carcinogens—the body is equipped to deal with them.
These findings, coupled with an appreciation of the body's ability to defend itself against carcinogens, have the potential to dramatically change the way we look at cancer and substances in the environment that "cause" cancer. We need to minimize unnecessary exposure to carcinogens, and the staggering quantity of hazardous chemicals in the environment remains an urgent health concern, for cancer and many other health problems. But, knowing the body is equipped with the means to defend itself against toxins, we do not need to fear carcinogens as perhaps we have in the past.
The natural world is full of carcinogens.
What's more, even if you eat 100 percent organic food and live in a environment free of toxic man-made chemicals, you are still being exposed to carcinogens every day of your life. Food is the primary route of this exposure. Plants, for their own defense, produce over 99% of all the pesticides in agricultural products.1 Almost all foods—in their natural state—contain tiny amounts of naturally-occurring, potentially carcinogenic chemicals.
The point is not to trivialize the concern over environmental toxins. The point is that the natural world is full of toxins that are not man-made. These substances have been around since before we appeared, which is why we have evolved with a highly efficient system for neutralizing them before they can damage our cells and initiate the complex process that produces cancer.
Broccoli sprouts are a concentrated source of cancer-fighting sulforaphane.
We cannot avoid carcinogens. What we can do is support our internal detoxification system. Sulforaphane is a powerful tool in this effort. We can start by following the often-repeated advice to eat a variety of vegetables every day, and include broccoli in our menu.
There is an even richer source of sulforaphane than broccoli itself. In September 1997, a group of scientists at the Johns Hopkins University School of Medicine made a breakthrough discovery— broccoli sprouts contain ten to one hundred times more sulforaphane than mature broccoli.2 Vegetable sprouts are generally regarded as exceptionally healthy foods. Broccoli sprouts now look like a shining star, especially when it comes to cancer prevention.
For those lacking the time or inclination to keep a fresh supply of broccoli sprouts on hand, broccoli spouts have been processed into an extract that is even more concentrated in sulforaphane. More on this later.
What have researchers learned about broccoli consumption and cancer rates?
More than 200 epidemiological studies—studies which track groups of people over time to uncover realtionships between variables such as diet and the incidence of disease—have invesitgated the connections between vegetable consumption and various forms of cancer.1 It should be understood that findings from epidemiological research are generally not regarded as conclusive; these studies are not controlled, and often use data gleaned from questionnaires, which are an imprecise method of gathering information. (In the case of diet questionnaires, for example, the study subjects may or may not record their food intakes with 100 percent accuracy.)
Epidemiological studies look for trends. To be credible, these trends need to show up consistently, in different population groups. Findings from the vegetable intake/cancer studies easily meet these criteria; the number of studies is large and the trend is consistent—vegetable consumption is strongly associated with a lower risk of developing cancer.
What about broccoli in particular? A paper published in the September 1996 issue of Cancer Epidemiology, Biomarkers & Prevention analyzes epidemiological data gathered from 94 studies concerning the cancer preventive effect of brassica vegetables.3 (The Brassica genus, part of the Cruciferae family, includes broccoli, cabbage, kale, cauliflower and brussels sprouts.) The data suggest that broccoli consumption reduces the risk of some of the most feared forms of cancer, including stomach and lung cancer.
Now, to put these data into a balanced perspective, the researchers point out that in most of the studies reviewed, brassica vegetable consumption was reported as part of the total vegetable intake. "In hardly any epidemiological studies was the effect of brassica vegetables separated from the effect of total vegetables or other vegetables by adjusting for consumption of these variables. Therefore, it is difficult to sort out whether the observed observation was attributable to brassica vegetables, to vegetables as a whole, or to other vegetables," they noted.
This uncertainty is a good example of why epidemiological studies alone do not give us open and shut conclusions. But the paper also adds that the apparent anti-cancer effect of brassica vegetables agrees with "the results of experimental studies in which brassica vegetables reduced mammary tumor incidence, hepatic tumor size, numbers of tumors per liver, tumor frequency, and the number of pulmonary metastases when given to rodents before or after a carcinogen insult."3
When you put together a plausible trend from epidemiological research with results of experimental studies that agree with the trend, and then add additional research that reveals the underlying mechanism for these observations, a clear picture begins to take shape. And, indeed, we now have a fairly good idea as to just how brassica vegetables, especially broccoli, help prevent cancer.
How sulforaphane helps prevent cancer from developing.
To see how sulforaphane works, let's look at a brief overview of the body's detoxification system.
The detoxification of carcinogens and other toxic substances takes place in the liver, and involves two distinct enzyme-driven processes or "phases". Phase one enzymes neutralize toxins by various routes. Some of these convert toxins into substances that are immediately eliminated. However, other Phase one steps convert toxins into intermediate products which are carcinogenic themselves, and require further treatment before they can be excreted. Phase two enzymes do this vital job. Phase two enzymes deactivate these carcinogenic metabolites of Phase one, and the final breakdown product is then eliminated once and for all. (For an excellent review of this subject, see Encyclopedia of Natural Medicine, by Drs. Michael Murray and Joseph Pizzorno.4)
Phase two is critical. If Phase one is in good working order, but Phase two is not, the potential threat from carcinogens increases. It is vitally important to keep Phase two operating well. This is where sulforaphane plays its cancer preventive role. Sulforaphane is a powerful inducer of Phase two enzymes.5,6
Broccoli sprouts-the ideal source of sulforaphane
Sulforaphane is one among a group of phytochemicals called "isothiocyanates." (These occur in brassica vegetables largely as "glucosinolates," which are precursors for isothiocyanates2,12 When the plant is crushed, glucosinolates are converted to isothiocyanates.) Sulforaphane induces Phase two enzymes exclusively, leaving Phase one enzymes alone. This means it helps reduce the load of carcinogenic Phase one intermediates without adding to the load by stimulating Phase one.8,9
As reported by the Johns Hopkins University research group, broccoli sprouts are an "exceptionally" rich source of sulforaphane (in the form of "glucoraphanin, sulforaphane's glucosinolate precursor). And broccoli sprouts have another advantage over mature broccoli. They contain almost no indole glucosinolates, phytochemicals present in mature broccoli that "can enhance tumorogenesis."2
Broccoli sprouts as an extract, now available as a dietary supplement, takes the concentration of sulforaphane to the next level. This recently developed nutraceutical product contains a potent 20 to 1 extract of three-day old fresh broccoli sprouts.
One 125 mg capsule supplies the same amount of sulforaphane as 125 grams, or about 5 ounces, of mature broccoli. Taking just one capsule a day is like eating two pounds of broccoli per week, which equals the intake of cruciferous vegetables believed necessary to obtain their health benefits.
1. Steinmetz, K.A. Potter, J.D. Vegetables, fruit, and cancer prevention: A review. J Am Diet Assoc. 1996;96:1027-1039.
2. Fahey, J.W., Zhang, Y., Talalay, P. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc. Natl. Acad. Sci. 1997; 94:10367-10372.
3. Verhoeven, D.T.H., et. al. Epidemiological studies on brassica vegetables and cancer risk. Cancer Epidemiology, Biomarkers & Prevention 1996;5:733-48.
4. Murray, M. Pizzorno, J. Encyclopedia of Natural Medicine. Rocklin, CA: Prima Publishing;1998:110-120.
5. Zhang, Y. Talalay, P, Cho, C., Posner, G.H. A major inducer of anticarcinogenic protective enzymes from broccoli: Isolation and elucidation of structure. Proc. Natl. Acad. Sci. 1992;89:2399-2403.
6. Gerhäuser, C. et. al. Cancer chemopreventive potential of sulforamate, a novel analogue of sulforaphane that induces phase 2 drug-metabolizing enzymes. Cancer Research 1997;57:272-78.
7. McDanell, R., McLean, A.E.M., Hanley, A.B., Heaney, R.K., Fenwick, G.R. Chemical and biological properties of indole glucosinolates (glucobrassicins): A review. Fd. Chem. Toxic. 1988;26(1):59-70.
8. Talalay, P. Mechanisms of induction of enzymes that protect against chemical carcinogenesis. in Advances in Enzyme Regulation, Vol. 28, Weber, G., Ed., 1989: Pergamon Press.
9. Prochaska, H.J. Santamaria, A.B., Talalay, P. Rapid detection of enzymes that protect against carcinogens. Proc. Natl. Acad. Sci. 1992;89:2394-98.
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