Fish Oil Protects Against Diseases Like Parkinson's
ScienceDaily (Apr. 20, 2009) — Dr. Nicolas Bazan, Director of the Neuroscience Center of Excellence, Boyd Professor, and Ernest C. and Yvette C. Villere Chair of Retinal Degenerative Diseases Research at LSU Health Sciences Center New Orleans, will present new research findings showing that an omega three fatty acid in the diet protects brain cells by preventing the misfolding of a protein resulting from a gene mutation in neurodegenerative diseases like Parkinson's and Huntington's.
He will present these findings for the first time on April 19, 2009 at the Ernest N. Morial Convention Center, Nouvelle C Room, at the American Society for Nutrition, Experimental Biology 2009 Annual Meeting.
With funding from the National Eye Institute of the National Institutes of Health, Dr. Bazan and his colleagues developed a cell model with a mutation of the Ataxin-1 gene. The defective Ataxin-1 gene induces the misfolding of the protein produced by the gene. These misshapened proteins cannot be properly processed by the cell machinery, resulting in tangled clumps of toxic protein that eventually kill the cell. Spinocerebellar Ataxia, a disabling disorder that affects speech, eye movement, and hand coordination at early ages of life, is one disorder resulting from the Ataxin-1 misfolding defect. The research team led by Dr. Bazan found that the omega three fatty acid, docosahexaenoic acid (DHA), protects cells from this defect.
Dr. Bazan's laboratory discovered earlier that neuroprotectin D1 (NPD1), a naturally-occurring molecule in the human brain that is derived from DHA also promotes brain cell survival. In this system NPD1 is capable of rescue the dying cells with the pathological type of Ataxin-1, keeping their integrity intact.
"These experiments provide proof of principle that neuroprotectin D1 can be applied therapeutically to combat various neurodegenerative diseases," says Dr. Bazan. "Furthermore, this study provides the basis of new therapeutic approaches to manipulate retinal pigment epithelial cells to be used as a source of NPD1 to treat patients with disorders characterized by this mutation like Parkinson's, Retinitis Pigmentosa and some forms of Alzheimer's Disease."
Sunday, April 26, 2009
Sunday, April 19, 2009
Vitamins Found to Prevent Disease
Vitamins - Small Complex Nutrients Found in Food
Major Players in Maintaining Good Health
© Linda Mundorff
Apr 14, 2009
Vitamin Choices, Linda Mundorff
In the body, vitamins play a vital role, from aiding in the production of blood cells, hormones, and energy, to boosting the immune system and preventing disease.
Vitamins are organic or carbon-based compounds that are necessary for normal function, growth, and maintenance of body tissue. Vitamins are categorized as either water-soluble (vitamins B and C,) or fat-soluble (vitamins A, D, E, and K) . Water soluble vitamins are not stored in the body and must be replaced daily while fat-soluble vitamins are stored, and depending on individual needs, daily replacement may not be necessary.
Role of Vitamins
Vitamins have many functions within the body, some vitamins:
* Are required to breakdown foods during digestion
* Are necessary to produce blood cells
* Assist in the formation of hormones
* Participate in energy-producing reactions
* Boost the immune system
Vitamin Preservation
To get the full benefit of vitamins, especially the water-soluble ones, foods should be eaten as close to whole and natural as possible. For example, produce that is eaten close to harvest has the highest vitamin content, than produce that must travel long distances to get to your grocery store. In addition vitamins can be lost due to improper handling or storage, such as being exposed to air, light, heat, and alkalinity (neutralization of acids).
Natural vs. Synthetic
In nature, vitamins come from a variety of foods such as B vitamins which are predominately found in dark green leafy vegetables while Vitamin E is found in vegetable oils, nuts, and wheat germ. Attempting to memorize the various dietary sources of all vitamins is not necessary as The National Institute of Health has an excellent reference site on the Internet.
Basically, natural vitamins are extracted from foods while synthetic vitamins are produced in a laboratory. Chemically both are exactly the same and generally work the same within the body. But there are exceptions such as in vitamin E which is twice as potent in its natural form than its synthetic form, and conversely, folic acid which is more potent in its synthetic form than in its natural form.
As previously mentioned, attempting to capture all of the nutritional benefits from food is sometimes difficult due to improper handling and storage. But there are issues related to synthetic vitamins as well, for example, not all vitamins are created the same. Vitamin production varies greatly, and one of the biggest issues is with chemical substitutes that do not metabolize as well as the original, but are easier and cheaper to produce.
As a consumer it is important to do the research and always read the label to:
* Determine how much active ingredient vs. additives or fillers are in the supplement.
* Determine the source of the dietary ingredient ( rose hips is one source for vitamin C)
* Check for type and amount of additives (gelatin, starch, stabilizers, and dyes)
* Dosage - how many pills are necessary per day to reach recommended requirement.
* Check for known potential allergens as you might be allergic to one of the inert ingredients.
Vitamin Deficiencies
Vitamin deficiencies usually happen over time and are almost always related to poor dietary intake:
* Insufficient intake of fruits and vegetables.
* Starvation diets.
* Meal replacements lacking proper vitamin supplementation.
* Cigarette smoking.
Also important to note is that the symptoms related to deficiencies are not always obvious, and sometimes are misdiagnosed. The most common disorders related to deficiencies are:
* Scurvy > Vitamin C deficiency
* Beriberi > Vitamin B1 (thiamine) deficiency
* Rickets > Vitamin D deficiency
* Pellagra > Vitamin B3 (niacin) deficiency
Lastly, when dietary intake of fat soluble vitamins is adequate and symptoms of deficiencies are evident, one of two conditions might be the cause:
* Fat malabsorption syndrome (which blocks fat soluble vitamins from being absorbed) or
* A liver defect (that prevents the production of the proteins needed for vitamin transport).
Vitamins Found to Prevent Disease
Numerous studies have found promising results that certain vitamins might reduce the incidence of:
* Heart disease
* Parkinson's Disease
* Osteoporosis
* Neurological Disorders
* Aging Process
But there have been numerous conflicting studies, as in The Oxford University Clinical Trial Service that found daily doses of vitamins had shown no improvement in heart disease, cancers, and cataracts, among others.
In conclusion, vitamins are an important part of a healthy diet and provides many benefits to the overall function of the body.
Read more: http://vitamins-minerals.suite101.com/article.cfm/vitamins_small_complex_nutrients_found_in_food#ixzz0D782UkNC&B
Major Players in Maintaining Good Health
© Linda Mundorff
Apr 14, 2009
Vitamin Choices, Linda Mundorff
In the body, vitamins play a vital role, from aiding in the production of blood cells, hormones, and energy, to boosting the immune system and preventing disease.
Vitamins are organic or carbon-based compounds that are necessary for normal function, growth, and maintenance of body tissue. Vitamins are categorized as either water-soluble (vitamins B and C,) or fat-soluble (vitamins A, D, E, and K) . Water soluble vitamins are not stored in the body and must be replaced daily while fat-soluble vitamins are stored, and depending on individual needs, daily replacement may not be necessary.
Role of Vitamins
Vitamins have many functions within the body, some vitamins:
* Are required to breakdown foods during digestion
* Are necessary to produce blood cells
* Assist in the formation of hormones
* Participate in energy-producing reactions
* Boost the immune system
Vitamin Preservation
To get the full benefit of vitamins, especially the water-soluble ones, foods should be eaten as close to whole and natural as possible. For example, produce that is eaten close to harvest has the highest vitamin content, than produce that must travel long distances to get to your grocery store. In addition vitamins can be lost due to improper handling or storage, such as being exposed to air, light, heat, and alkalinity (neutralization of acids).
Natural vs. Synthetic
In nature, vitamins come from a variety of foods such as B vitamins which are predominately found in dark green leafy vegetables while Vitamin E is found in vegetable oils, nuts, and wheat germ. Attempting to memorize the various dietary sources of all vitamins is not necessary as The National Institute of Health has an excellent reference site on the Internet.
Basically, natural vitamins are extracted from foods while synthetic vitamins are produced in a laboratory. Chemically both are exactly the same and generally work the same within the body. But there are exceptions such as in vitamin E which is twice as potent in its natural form than its synthetic form, and conversely, folic acid which is more potent in its synthetic form than in its natural form.
As previously mentioned, attempting to capture all of the nutritional benefits from food is sometimes difficult due to improper handling and storage. But there are issues related to synthetic vitamins as well, for example, not all vitamins are created the same. Vitamin production varies greatly, and one of the biggest issues is with chemical substitutes that do not metabolize as well as the original, but are easier and cheaper to produce.
As a consumer it is important to do the research and always read the label to:
* Determine how much active ingredient vs. additives or fillers are in the supplement.
* Determine the source of the dietary ingredient ( rose hips is one source for vitamin C)
* Check for type and amount of additives (gelatin, starch, stabilizers, and dyes)
* Dosage - how many pills are necessary per day to reach recommended requirement.
* Check for known potential allergens as you might be allergic to one of the inert ingredients.
Vitamin Deficiencies
Vitamin deficiencies usually happen over time and are almost always related to poor dietary intake:
* Insufficient intake of fruits and vegetables.
* Starvation diets.
* Meal replacements lacking proper vitamin supplementation.
* Cigarette smoking.
Also important to note is that the symptoms related to deficiencies are not always obvious, and sometimes are misdiagnosed. The most common disorders related to deficiencies are:
* Scurvy > Vitamin C deficiency
* Beriberi > Vitamin B1 (thiamine) deficiency
* Rickets > Vitamin D deficiency
* Pellagra > Vitamin B3 (niacin) deficiency
Lastly, when dietary intake of fat soluble vitamins is adequate and symptoms of deficiencies are evident, one of two conditions might be the cause:
* Fat malabsorption syndrome (which blocks fat soluble vitamins from being absorbed) or
* A liver defect (that prevents the production of the proteins needed for vitamin transport).
Vitamins Found to Prevent Disease
Numerous studies have found promising results that certain vitamins might reduce the incidence of:
* Heart disease
* Parkinson's Disease
* Osteoporosis
* Neurological Disorders
* Aging Process
But there have been numerous conflicting studies, as in The Oxford University Clinical Trial Service that found daily doses of vitamins had shown no improvement in heart disease, cancers, and cataracts, among others.
In conclusion, vitamins are an important part of a healthy diet and provides many benefits to the overall function of the body.
Read more: http://vitamins-minerals.suite101.com/article.cfm/vitamins_small_complex_nutrients_found_in_food#ixzz0D782UkNC&B
Sunday, April 12, 2009
13 Foods to Avoid
13 Foods To Avoid
As a doctor I have made it my mission to educate as many people about the philosophical pitfalls of believing "If it's on the shelf, it must be safe." In the US, we suffer from something called the "shortest healthy lifespan". That means we spend more years battling chronic disease than our peers from the 12 industrialized nations. There are many factors leading to this problem, but one of the obvious is how loaded our diets are with artificial chemicals.
1. Soda. Ahh, the good old American beverage. Soda is everywhere. It is marketed hard, and found at birthday parties to church functions. Nothing could be worse for the body than a splash of insulin overloading sugar soup. Almost every person I counsel on weight issues has a soda or diet soda addiction. (See also: The Top 10 Diseases Linked to Soda.)
2. Avoid Soy. Many patients in my office ask about soy products. This article is designed to help uncover some of the things many people are not aware of. Here is some of the research on soy. A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.
A study found high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer. The most serious problem with soy may be its use in infant formulas. "The amount of phytoestrogens that are in a day's worth of soy infant formula equals 5 birth control pills," says Mary G. Enig, Ph.D., president of the Maryland Nutritionists Association.
3. Monosodium Glutamate. The word you need to know is excitotoxicity which means too much activity, it is the pathological process by which nerve cells are damaged and killed by glutamate and similar substances i.e. (MSG). This occurs when receptors for the neurotransmitter are bombarded and can cause excitotoxicity by allowing high levels of calcium ions to enter the cell. Calcium influx into cells activates a number of enzymes. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA.
Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury and neurodegenerative diseases of the central nervous system (CNS) such as Multiple sclerosis, Alzheimer's disease, Amyotrophic lateral sclerosis (ALS), Parkinson's disease, Alcoholism and Huntington's disease. It's no wonder why the US leads the world in neurodegenerative diseases. Millions of people consume this product and don't even know the side affects.
4. Aspartame. It's a non-nutritive sweetener about 180 times sweeter than sugar. When I speak, people invariably want to argue this point. They want their artificial sweetener. I often get comments like, "It's FDA approved." WARNING! WARNING! If the government has to "approve" something for consumption THERE IS A PROBLEM! It is simply approved until enough people die, than it will be unapproved. Your health is your responsibility. Guard it well.
5. Avoid High Fructose Corn Syrup. If you have seen any of the advertising material for HFCS high-fructose corn syrup, the marketers are trying to convince us this is a natural product. HFCS or crystalline fructose or hydrolyzed fructose, it convert to triglycerides and adipose (fat) tissue within one hour of consumption. The cheapest ingredient in the processed food industry is HFCS. The sad part about this debate is not whether HFCS cause problems, because that is settled with this research article. The fact that mercury is found in 50% of products with HFCS should be more of a concern to every parent.
6. Hydrogenated Oil or Partially Hydrogenated Oil. Never buy foods with these ingredients since they are trans fats. Trans fats are deadly, causes heart disease, cause weight gain, and once more, other medical problems.
7. Avoid Sugar. In fact, the sweetener seems to prompt the same chemical changes in the brain seen in people who abuse drugs such as cocaine and heroin. Sugar that is processed turns out as refined white powder.
8. Don't Be Fooled By "Natural" and "Artificial Flavor". These words, most of the time, mean that the food is loaded with chemicals and grown with pesticides, chemical fertilizers, and herbicides. The bottom line-eating organic food is best.
9. Avoid Artificial Color. If anything has dye in it, stay away. A dye is a chemical poison.
10. Avoid Palm Oil. This is a very unhealthy oil that is cheap to manufacture. It also has the wrong essential fatty acid ratio, which means it increase the inflammation circulating in your blood. Inflammation is being tied to almost all disease processes.
11. Dextrose, Sucrose, and Fructose. There are chemically made sweeteners. There are not good for the body at all. So, it's best to avoid them.
12. Avoid Sucrulose and Splenda. This is a man-made sweetener that most people have heard of. In spite of the hype, it is unnatural, artificial, and man-made. The problems it can cause are increases in appetite, depression, allergies, etc., all depending on the person's genetic makeup. It is best to avoid these products.
13. No Enriched Bleached White Flour. This flour has no fiber. It has no nutritional value, and is highly refined. Eat organic wheat flour or other organic flours such as rye, millet, etc. Shoot for 20 grams of fiber a day.
As a doctor I have made it my mission to educate as many people about the philosophical pitfalls of believing "If it's on the shelf, it must be safe." In the US, we suffer from something called the "shortest healthy lifespan". That means we spend more years battling chronic disease than our peers from the 12 industrialized nations. There are many factors leading to this problem, but one of the obvious is how loaded our diets are with artificial chemicals.
1. Soda. Ahh, the good old American beverage. Soda is everywhere. It is marketed hard, and found at birthday parties to church functions. Nothing could be worse for the body than a splash of insulin overloading sugar soup. Almost every person I counsel on weight issues has a soda or diet soda addiction. (See also: The Top 10 Diseases Linked to Soda.)
2. Avoid Soy. Many patients in my office ask about soy products. This article is designed to help uncover some of the things many people are not aware of. Here is some of the research on soy. A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.
A study found high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer. The most serious problem with soy may be its use in infant formulas. "The amount of phytoestrogens that are in a day's worth of soy infant formula equals 5 birth control pills," says Mary G. Enig, Ph.D., president of the Maryland Nutritionists Association.
3. Monosodium Glutamate. The word you need to know is excitotoxicity which means too much activity, it is the pathological process by which nerve cells are damaged and killed by glutamate and similar substances i.e. (MSG). This occurs when receptors for the neurotransmitter are bombarded and can cause excitotoxicity by allowing high levels of calcium ions to enter the cell. Calcium influx into cells activates a number of enzymes. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA.
Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury and neurodegenerative diseases of the central nervous system (CNS) such as Multiple sclerosis, Alzheimer's disease, Amyotrophic lateral sclerosis (ALS), Parkinson's disease, Alcoholism and Huntington's disease. It's no wonder why the US leads the world in neurodegenerative diseases. Millions of people consume this product and don't even know the side affects.
4. Aspartame. It's a non-nutritive sweetener about 180 times sweeter than sugar. When I speak, people invariably want to argue this point. They want their artificial sweetener. I often get comments like, "It's FDA approved." WARNING! WARNING! If the government has to "approve" something for consumption THERE IS A PROBLEM! It is simply approved until enough people die, than it will be unapproved. Your health is your responsibility. Guard it well.
5. Avoid High Fructose Corn Syrup. If you have seen any of the advertising material for HFCS high-fructose corn syrup, the marketers are trying to convince us this is a natural product. HFCS or crystalline fructose or hydrolyzed fructose, it convert to triglycerides and adipose (fat) tissue within one hour of consumption. The cheapest ingredient in the processed food industry is HFCS. The sad part about this debate is not whether HFCS cause problems, because that is settled with this research article. The fact that mercury is found in 50% of products with HFCS should be more of a concern to every parent.
6. Hydrogenated Oil or Partially Hydrogenated Oil. Never buy foods with these ingredients since they are trans fats. Trans fats are deadly, causes heart disease, cause weight gain, and once more, other medical problems.
7. Avoid Sugar. In fact, the sweetener seems to prompt the same chemical changes in the brain seen in people who abuse drugs such as cocaine and heroin. Sugar that is processed turns out as refined white powder.
8. Don't Be Fooled By "Natural" and "Artificial Flavor". These words, most of the time, mean that the food is loaded with chemicals and grown with pesticides, chemical fertilizers, and herbicides. The bottom line-eating organic food is best.
9. Avoid Artificial Color. If anything has dye in it, stay away. A dye is a chemical poison.
10. Avoid Palm Oil. This is a very unhealthy oil that is cheap to manufacture. It also has the wrong essential fatty acid ratio, which means it increase the inflammation circulating in your blood. Inflammation is being tied to almost all disease processes.
11. Dextrose, Sucrose, and Fructose. There are chemically made sweeteners. There are not good for the body at all. So, it's best to avoid them.
12. Avoid Sucrulose and Splenda. This is a man-made sweetener that most people have heard of. In spite of the hype, it is unnatural, artificial, and man-made. The problems it can cause are increases in appetite, depression, allergies, etc., all depending on the person's genetic makeup. It is best to avoid these products.
13. No Enriched Bleached White Flour. This flour has no fiber. It has no nutritional value, and is highly refined. Eat organic wheat flour or other organic flours such as rye, millet, etc. Shoot for 20 grams of fiber a day.
Sunday, April 5, 2009
Is there a link between Parkinson's Disease and Gluten Intolerance/Celiac Disease?
Is there a link between Parkinson's Disease and Gluten Intolerance/Celiac Disease?
* By Wendy Cohan
* Published 04/2/2009
I caught a spot on Oprah today with the actor Michael J. Fox discussing his battle with the neurological symptoms of Parkinson's Disease. He's always been an engaging persona, and I enjoyed the segment. As a nurse, I've always had a strong interest in neurological disorders, and have done a lot of reading on the links between Celiac disease and neurological disorders, especially gluten ataxia. At this point, Michael's symptoms are very noticeable and greatly affect the day-to-day activities of his life. Toward the end of the segment, he related that many of his symptoms "mysteriously disappeared" on a recent trip to the Himalayan kingdom of Bhutan. Dr. Mahmet Oz, Oprah's frequent medical spokesman, was also a guest on the show, and was tossing out ideas of why this might be, everything from "they eat a lot of chili's" to the benefits of high altitude, or on medications that Michael took to help with adapting to the altitude. But, I grew very excited by the prospect that Michael J. Fox's improvement was a response to, however accidental, a gluten-free diet! Because, I knew from personal experience that the diet in this part of Asia is largely based on daily consumption of dhalbhat, or rice and dahl (small yellow lentils). Fresh vegetables are rare at high altitudes, but the diet is supplemented by occasional meat, except in some strict Bhuddist or Hindu areas. In 1980 I lived in a neighboring small kingdom of Nepal, and ate almost exclusively a diet of rice, dhal, some vegetables, and occasional sheep or goat meat. Dates, peanut butter, and raisins rounded out our diet, washed down with copious amounts of chai tea, made with black tea and canned evaporated milk. Granted that I also was exercising vigorously much of the time, but looking back, this was when I was at the healthiest, strongest, and most vital in my entire life. Unbeknownst to me, my travels had excluded gluten from my diet for nearly six months. Upon my return to the U.S., and binging on all my favorite gluten-laden foods, I suffered severe intestinal distress, lasting nearly two years. Of course, at the time, both my doctors and I attributed all of my gastrointestinal symptoms to parasites, bacterial infections, and other health problems common to returning travelers. It was decades later that I was diagnosed with a gluten problem, and finally began to recover my health. So, back to the possibility of excluding gluten from the diet having a beneficial effect on Parkinson's, or a possible link between Parkinson's and celiac disease or gluten intolerance, I have to say that I haven't found much evidence. But, that doesn't mean I believe the link doesn't exist. There are many established links between other neurological disorders and neurological symptoms and the consumption of gluten in sensitive individuals. What I would love to see now is readers responding to this blog, or sending me an email, sharing personal stories, links to articles, etc. on this topic.
* By Wendy Cohan
* Published 04/2/2009
I caught a spot on Oprah today with the actor Michael J. Fox discussing his battle with the neurological symptoms of Parkinson's Disease. He's always been an engaging persona, and I enjoyed the segment. As a nurse, I've always had a strong interest in neurological disorders, and have done a lot of reading on the links between Celiac disease and neurological disorders, especially gluten ataxia. At this point, Michael's symptoms are very noticeable and greatly affect the day-to-day activities of his life. Toward the end of the segment, he related that many of his symptoms "mysteriously disappeared" on a recent trip to the Himalayan kingdom of Bhutan. Dr. Mahmet Oz, Oprah's frequent medical spokesman, was also a guest on the show, and was tossing out ideas of why this might be, everything from "they eat a lot of chili's" to the benefits of high altitude, or on medications that Michael took to help with adapting to the altitude. But, I grew very excited by the prospect that Michael J. Fox's improvement was a response to, however accidental, a gluten-free diet! Because, I knew from personal experience that the diet in this part of Asia is largely based on daily consumption of dhalbhat, or rice and dahl (small yellow lentils). Fresh vegetables are rare at high altitudes, but the diet is supplemented by occasional meat, except in some strict Bhuddist or Hindu areas. In 1980 I lived in a neighboring small kingdom of Nepal, and ate almost exclusively a diet of rice, dhal, some vegetables, and occasional sheep or goat meat. Dates, peanut butter, and raisins rounded out our diet, washed down with copious amounts of chai tea, made with black tea and canned evaporated milk. Granted that I also was exercising vigorously much of the time, but looking back, this was when I was at the healthiest, strongest, and most vital in my entire life. Unbeknownst to me, my travels had excluded gluten from my diet for nearly six months. Upon my return to the U.S., and binging on all my favorite gluten-laden foods, I suffered severe intestinal distress, lasting nearly two years. Of course, at the time, both my doctors and I attributed all of my gastrointestinal symptoms to parasites, bacterial infections, and other health problems common to returning travelers. It was decades later that I was diagnosed with a gluten problem, and finally began to recover my health. So, back to the possibility of excluding gluten from the diet having a beneficial effect on Parkinson's, or a possible link between Parkinson's and celiac disease or gluten intolerance, I have to say that I haven't found much evidence. But, that doesn't mean I believe the link doesn't exist. There are many established links between other neurological disorders and neurological symptoms and the consumption of gluten in sensitive individuals. What I would love to see now is readers responding to this blog, or sending me an email, sharing personal stories, links to articles, etc. on this topic.
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