While there is no special diet required for Parkinson's disease, eating well is extremely beneficial. A well balanced diet makes the body work more efficiently as well as helps medications for Parkinson's work properly. What follows are basic guides to eating well and managing symptoms of Parkinson's. To ensure your body and Parkinson's disease medications function properly, speak to your doctor and/or registered dietitian for an in depth, tailored nutrition plan.
Good Nutrition Practices for Managing Parkinson's Disease
* Eat high fiber foods. Vegetables, wholegrain foods, nuts, seeds, fava beans, and fruit will manage constipation problems as well as manage weight, and control blood sugar levels.
* Consume broad beans. Broad beans, or fava beans, contain Ldopa, which is used as a drug for the treatment of Parkinson's disease and may help in maximizing the effects of Parkinson's disease medications.
* Eat foods that are low in cholesterol and saturated fats.
* Drink at least eight 8 oz. glasses of water daily.
* Reduce and moderate the intake of sodium.
* Eat foods rich in antioxidants such as berries, prunes, barley, oregano, and kale.
* Daily intake of 10001500 mg of calcium can reduce the risk of osteoporosis.
* Ingest easy to swallow foods such as well cooked vegetables, soup, yogurt, pureed fruit, rice, and casseroles.
* Avoid caffeine and alcohol as these substances can aggravate constipation.
* Avoid high protein foods. Certain meats and other high protein foods may hinder the body's ability to absorb levodopa (a synthetic substance used in the treatment of Parkinson's disease).
* Eat meals at the same time every day.
Too Tired to Eat Tips
Parkinson's disease along with certain medication side effects may cause you to feel to worn down to eat at all, let alone eat nutritionally. Follow the suggestions below when you find yourself too tired to eat.
* Plan periods of rest before meals to restore your energy.
* Ask family, friends, or caregivers to prepare meals so you can save your strength for eating.
* Assistance with Speech
* Choose foods that are easy to prepare.
* Participate in your local Meals on Wheels Program.
* Snack on healthy foods throughout the day such as fresh fruit, vegetables, crackers, and cereals.
* Store extra meal portions in the freezer and defrost them when you are feeling too tired to prepare a meal.
* Eat larger portions early in the day so you have lasting energy into the evening.
Parkinson's Disease and Controlling Nausea
The following suggestions can help relieve nausea. If these techniques do not help you control nausea associated to Parkinson’s disease, consult your doctor.
* Drink liquids between meals rather than during meals. Drink slowly.
* Drink ice cold sugary or clear liquids. Sugary drinks may relieve an upset stomach.
* Avoid acidic juices such as grapefruit and orange juices as they may worsen nausea.
* Avoid greasy or sweet foods.
* Eat light, bland foods especially when your stomach is uneasy.
* Eat slowly, chewing food completely.
* Do not mix hot food with cold food.
* To avoid getting nauseated from the smell of hot foods, eat foods that are cold or at room temperature.
* Eat small meals frequently throughout the day.
* Avoid heavy activities after eating as such movement may trigger or worsen nausea.
* Rest after eating, keeping your head elevated.
* Try to eat food even when you feel nauseated.
* Keep light, bland snacks next to your bed in case you wake up feeling nauseated.
Parkinson's Medications & Meals
Treatment of Parkinson's disease includes taking medications that restore the brain chemical dopamine. While taking drugs are necessary to improve Parkinson's symptoms, they also may cause side effects, react to certain foods, or not be absorbed adequately into the body through the stomach. The following suggestions may reduce side effects and help the body absorb the medication so it can work properly.
* Take medication 1520 minutes before meals to assure more predictable absorption.
* Divide medication into smaller portions so that the pills are easier to digest.
* Taking medication with food may reduce nausea. But it consider that different food causes the stomach to empty at different rates, which means that the time taken for the medication to absorb into the gut may vary. While you're waiting for your medication to absorb completely, you may experience Parkinson's symptoms.
* Avoid high protein foods as they interfere with certain levodopa absorption such as found with Sinemet and Madopar.
* If you are going to eat foods with a lot of protein, plan to eat the meal late in the day when a slow response to medication is not as important as it is during other times.
* Take medication with 58 oz. of water to help the body absorb the medication faster.
Relief from Thirst/Dry Mouth
Common Parkinson's disease medications may cause thirst and dry mouth. To relieve these side effects follow the suggestions below:
* Suck on candy or popsicles to help increase saliva and moisten your mouth.
* Drink plenty of water (at least eight 8 oz. glasses). If you have heart problems and must limit your fluids, consult your doctor for the proper amount of water per day.
* Eat something cold and sour such as sherbet or lemon ice before a meal to help prevent dry mouth.
* Sip a drink while you eat to moisten food and help the mouth swallow food.
* Add sauces to your meals to soften food. Gravy, broth, yogurt, or salsa can be added to many recipes and will enhance the flavor of foods.
* Drink smoothies, purees, thickened juices, or blended soups.
* Talk to your doctor about any food specific issues related to your medications. For example, meals high in protein may interfere with the absorption of levodopa. So if you use levodopa, you may need to adjust the amount of protein in your diet.
* Cut back on diuretics, especially caffeine and alcohol which can leave your mouth dry.
* Don't use mouthwash that contains alcohol. Instead, reach into your spice rack for alternatives to mouthwash and remedies for bad breath. Fennel, rosemary, mint, and aniseed can be combined with water to create a refreshing mouthwash.
* Resent studies suggest that chewing gum not only increases mouth secretion, but also improves swallowing frequency and latency. Try chewing gum before a meal to stimulate secretion glands.
* Ask your doctor to recommend an artificial saliva product.
Overcoming Swallowing Problems Caused by Parkinson's
Parkinson's disease can cause someone to lose control of their throat and mouth muscles, making chewing and swallowing very difficult. People with Parkinson's disease are at risk of aspiration and pneumonia because of swallowing problems. There are dietary changes that can be made and swallowing techniques that can be practiced to ease swallowing problems. Contact your doctor if you are having problems swallowing. Your doctor will recommend a speech pathologist to examine your swallowing abilities and evaluate your aspiration risk. In the meantime here are some tips to make swallowing easier.
* Eat slowly.
* Suck on popsicles, ice chips.
* Avoid foods that stick to the inside of the mouth such as tomato skins, flaky biscuits, bran flakes, and dry mashed potatoes.
* Avoid crumbly, stringy, and dry foods.
* Softened foods such as yogurt, jelly, custard, sauces, and soups are easier to swallow. Try these individually or mix some into dry foods to make eating easier.
* Eat small portions frequently throughout the day. Do not place more than ½ teaspoon of food in your mouth at once. Try eating the portions while sipping a drink to keep the food and your mouth moist.
* Chewing gum will exercise the jaw muscles while also improving swallowing abilities.
* Position your body so chewing and swallowing is more convenient. Sit upright, tilting your head forward slightly, and remain in this position for 15 minutes after eating.
* Try to keep conversation to a minimum.
* Focus on the task at hand. Often awareness of the process of eating and drinking can assist the muscles in clearing the mouth and throat. Concentrate on swallowing frequently.
* Try to eat one texture at a time. Liquid with solids in it is often more difficult to swallow.
* Enjoy your food. Relax and focus your attention on enjoying the aromas and flavors of your food.
* Swallow two or three times per bite or sip.
* When food or liquid gets caught in your throat, clear your throat or cough gently then swallow again before taking another breath. Repeat if necessary.
Any body will benefit from eating a well balance, nutritious diet. People living with Parkinson's disease are obviously no exception. But having Parkinson's means paying a little more attention to what it is you are eating to gain as much benefit as possible.
A healthy diet not only gives us more energy but helps our bodies to work more efficiently. This is vital for those living with Parkinson's disease. Making smart diet decisions may even slow onset progression.
Showing posts with label neurologist. Show all posts
Showing posts with label neurologist. Show all posts
Thursday, August 12, 2010
Saturday, July 17, 2010
Parkinson's disease: diet and nutrition
Eating the right food is important for any person, but for people with Parkinson's (PD) it is essential to maintain the right dietary intake. Difficulty with swallowing and chewing, or manipulating a knife and fork, are not excuses for eating the wrong foods. With medication having to be taken before or after meals, it is important to eat regularly and well, as this will not only help in digestion, but will aid the absorption of medication.
Medication and meals
It is usual to take medication 15-20 minutes before meals to assure more predictable absorption, or take tablets divided in half (i.e. same amount but cut in two). Take levodopa 30 minutes before meals if response fluctuations are worsening.
People with PD are often advised to take levodopa with meals. By reducing levodopa absorption, food may reduce side effects such as nausea on first exposure to levodopa medication but when people start experiencing motor (or movement) fluctuations, other factors need to be considered.
Unpredictability is a major feature of severe motor fluctuations. Although people experience the fluctuations every day, the timing of dramatic changes in motor disability, and the amount of 'on' and 'off' time per day, vary even if the medication regime is constant. Research is now indicating the role that food plays in this unpredictability.
Different food causes the stomach to empty at different rates, which means that the time taken for levodopa to get from the stomach to the part of the gut where it is absorbed will vary as well.
Another factor leading to unpredictable motor fluctuations is that the effect of the medication on symptoms may not correspond to the amount of levodopa in the bloodstream. This is because of the competitive effect of amino acids (found in protein) which are also in the blood.
Protein competes with or interferes with Sinemet or Madopar absorption at 2 sites: during absorption at the part of the gut nearest to the stomach, and as it passes from the blood to the brain. If a meal high in protein is eaten at the same time as medication is taken, less levodopa will be absorbed into the intestine and less absorbed across the blood/brain barrier.
For people on Sinemet or Madopar noticing fluctuations in mobility, protein manipulation may be helpful. For example, reducing protein earlier in the day may help avoid the unpredictable motor fluctuations and may aid the response to the medication. Having the day's protein meal in the evening may also be useful, as slow response to medication may not be as important as at other times of the day.
It would be most unwise for any person with PD to put themselves on a low protein diet without consulting their doctor or dietician. Problems such as weight loss, poor immunity and other complications from lack of sustenance could result if the diet is too low in protein.
Weight loss
Weight loss is common in PD, in spite of increased caloric intake. A special programme must be worked out with each person to determine individual needs.
Causes of weight loss
* Tremor may use extra calories: energy is used while inactivity is increased.
* The desire for food may be reduced because of reduced sense of smell, nausea, depression and cognitive impairment.
* There may be changes in the brain thermostat for weight control, raising the metabolic rate.
* Damage to the hypothalamus can cause central appetite suppression.
* Tiredness and weakness in the arms can slow down speed of eating, making people give up before the meal is finished.
* Difficulty chewing and swallowing makes meal times tiring, as do poor-fitting dentures.
Types of food
High protein foods
* All meat — red and white, fish, sausages, preserved meats.
* Dairy products — milk, yoghurt, ice cream, cheese and egg whites.
* Legumes — kidney beans, lima beans, lentils, soya beans.
* Gelatin.
* Nuts of any kind, including peanut butter.
Some of these foods are essential in order to achieve a balanced diet. A very low protein diet is not balanced and can lead to deficiencies in zinc, iron and calcium, and other elements.
Foods low in protein
* Cereals — wheat biscuits, rice bubbles, corn flakes, semolina, rice, pasta, white bread (not enriched), tapioca, sago.
* Vegetables — green and yellow, cooked or raw, potatoes.
* Fruit — all fresh, tinned, stewed or dried.
* Soups — clear, vegetable, not creamed or containing lentils or peas.
* Spreads — honey, jam, Vegemite, marmalade, treacle.
* Sweets — boiled lollies, butterscotch, jelly beans, gum (very little nutritional value: included for interest and variety only).
* Fats — margarine, unsaturated oils, salad dressing, mayonnaise.
* Beverages — tea, coffee, soft drinks, cordial, soda water.
High fat foods (providing maximum calories)
* Oils, butter, margarine.
* Cream, sour cream, ice cream, mayonnaise, cheese.
* Peanut butter.
* Chocolate, Milo, Ovaltine, cocoa, drinking chocolate, full-cream milk.
* Eggs.
* Meats such as ham, luncheon meat and sausages.
* Biscuits, cakes and pastry.
High sugar foods
* Dried fruits.
* Chocolate.
* Honey, marmalade, jams.
* Fruit juice.
* Confectionery.
* Biscuits and cakes.
Energy supplements may be added to food without changing the taste.
Other dietary guidelines
Moderation and balance are the keys to any diet. Drink plenty of liquids throughout the day and remember that food that is difficult to swallow can be modified (e.g. moistened, minced or pureed). A qualified dietitian may need to be consulted.
* Eat a balance from all the food groups.
* Maintain calories at 25-30 calories per kilogram of body weight with additional calories if dyskinesias are present.
* Carbohydrate to protein proportion should be 4-5:1.
* Recommended daily protein allowance is 0.8 g/kg of body weight.
* Fibre and adequate fluids (6-8 glasses of water daily) are important in the control of constipation. Fibre is present in breads, vegetables, cereals, and fruit with the skin on.
* If calories are needed, they are best added in the form of complex carbohydrates and unsaturated fats; cholesterol consumption should kept lower than 300 mg daily.
* The benefits of multi-vitamins remain unclear. If a person is taking levodopa rather than Sinemet, only pyridoxine(B6)-free vitamins should be taken.
* Pay careful attention to daily calcium intake; 1000-1500 mg will help reduce the risk of broken bones from osteoporosis.
* Iron supplements may interfere with Sinemet absorption so should be taken separately.
* If appetite is poor, take smaller meals every 2-3 hours, perhaps with a little alcohol (if medically allowed).
* Broad beans contain dopamine; some people find they help in maximising the effects of medication.
* Depression and cognitive impairment may reduce appetite.
* The sense of smell may also be reduced; stronger flavours and aromatic foods can be used to make food more interesting.
Swallowing difficulties
Your speech pathologist can give specific individual advice about swallowing difficulties and food management.
It is important not to eat soft food all the time (unless that is all you can manage safely), as the muscles in the jaw need exercise too. While each individual will have different problems and therefore different solutions, the following suggestions may help.
* Food that is soft and moist, with a good flavour and smell, tends to be easier to swallow: custards, jelly, pureed fruit, sauces, spices and herbs.
* Avoid foods which are hard, dry, crumbly or stringy.
* Avoid mixed consistencies (e.g. solid plus liquid).
* Be careful with foods which stick to the roof of the mouth or get caught around the mouth: dry mashed potatoes, tomato with skin on, biscuits, bran flakes, hard-boiled eggs.
* Thicker fluids (e.g. nectars, milk shakes) may be easier to control and swallow than thin, clear liquids, as they move more slowly.
* Keep food presentation appetising: flavour, smell and appearance of food.
* Relax and enjoy your food. It is good to have a break between mouthfuls and take sips of water during the meal. This will not only help you relax but also allow you to clear your throat and mouth. You may need to swallow twice to clear each mouthful.
* Eat smaller portions more frequently, especially if time for meals is limited.
Possible problem foods
* Mixed textures, such as liquid with 'bits' in it (e.g. minestrone soup or watery mince).
* Flaky biscuits.
* Hard toast or nuts, chocolate, grains, seeds.
* Fresh white bread (try wholemeal bread; it is easier to swallow).
Foods that may be easier to swallow
* Boiled milk.
* Mousse, custard, yoghurt, ice cream.
* Souffle, omelette.
* Casseroles.
* Soup.
* Fruit juice, pureed fruit.
* Pancakes (with syrup etc.).
* Rice.
* Well-cooked vegetables.
* Banana.
If you are using more and more liquid meals, it is important to keep up your energy intake. Your dietitian may recommend appropriate supplements and guidelines. You can make liquid foods thicker by using instant pudding, yoghurt, gelatine or instant potato powder.
Hints to avoid nausea and gastric upset
* Take medication with small amounts of food (usually not protein).
* Eat only when you are hungry.
* Eat foods which you know you enjoy.
* Avoid fatty food.
* Avoid spicy foods or gassy drinks.
* Avoid too much caffeine or nicotine.
Summary
Probably the most important point to remember is that good nutrition is based upon a balanced diet including a variety of foods from the main food groups, in particular, plenty of fruit, vegetables, complex carbohydrates, some protein and fluids. For people with PD, this may also involve a rearrangement of protein-rich meals. Maintaining a balanced diet helps to ensure a minimum of weight loss and a healthy outlook on life.
Medication and meals
It is usual to take medication 15-20 minutes before meals to assure more predictable absorption, or take tablets divided in half (i.e. same amount but cut in two). Take levodopa 30 minutes before meals if response fluctuations are worsening.
People with PD are often advised to take levodopa with meals. By reducing levodopa absorption, food may reduce side effects such as nausea on first exposure to levodopa medication but when people start experiencing motor (or movement) fluctuations, other factors need to be considered.
Unpredictability is a major feature of severe motor fluctuations. Although people experience the fluctuations every day, the timing of dramatic changes in motor disability, and the amount of 'on' and 'off' time per day, vary even if the medication regime is constant. Research is now indicating the role that food plays in this unpredictability.
Different food causes the stomach to empty at different rates, which means that the time taken for levodopa to get from the stomach to the part of the gut where it is absorbed will vary as well.
Another factor leading to unpredictable motor fluctuations is that the effect of the medication on symptoms may not correspond to the amount of levodopa in the bloodstream. This is because of the competitive effect of amino acids (found in protein) which are also in the blood.
Protein competes with or interferes with Sinemet or Madopar absorption at 2 sites: during absorption at the part of the gut nearest to the stomach, and as it passes from the blood to the brain. If a meal high in protein is eaten at the same time as medication is taken, less levodopa will be absorbed into the intestine and less absorbed across the blood/brain barrier.
For people on Sinemet or Madopar noticing fluctuations in mobility, protein manipulation may be helpful. For example, reducing protein earlier in the day may help avoid the unpredictable motor fluctuations and may aid the response to the medication. Having the day's protein meal in the evening may also be useful, as slow response to medication may not be as important as at other times of the day.
It would be most unwise for any person with PD to put themselves on a low protein diet without consulting their doctor or dietician. Problems such as weight loss, poor immunity and other complications from lack of sustenance could result if the diet is too low in protein.
Weight loss
Weight loss is common in PD, in spite of increased caloric intake. A special programme must be worked out with each person to determine individual needs.
Causes of weight loss
* Tremor may use extra calories: energy is used while inactivity is increased.
* The desire for food may be reduced because of reduced sense of smell, nausea, depression and cognitive impairment.
* There may be changes in the brain thermostat for weight control, raising the metabolic rate.
* Damage to the hypothalamus can cause central appetite suppression.
* Tiredness and weakness in the arms can slow down speed of eating, making people give up before the meal is finished.
* Difficulty chewing and swallowing makes meal times tiring, as do poor-fitting dentures.
Types of food
High protein foods
* All meat — red and white, fish, sausages, preserved meats.
* Dairy products — milk, yoghurt, ice cream, cheese and egg whites.
* Legumes — kidney beans, lima beans, lentils, soya beans.
* Gelatin.
* Nuts of any kind, including peanut butter.
Some of these foods are essential in order to achieve a balanced diet. A very low protein diet is not balanced and can lead to deficiencies in zinc, iron and calcium, and other elements.
Foods low in protein
* Cereals — wheat biscuits, rice bubbles, corn flakes, semolina, rice, pasta, white bread (not enriched), tapioca, sago.
* Vegetables — green and yellow, cooked or raw, potatoes.
* Fruit — all fresh, tinned, stewed or dried.
* Soups — clear, vegetable, not creamed or containing lentils or peas.
* Spreads — honey, jam, Vegemite, marmalade, treacle.
* Sweets — boiled lollies, butterscotch, jelly beans, gum (very little nutritional value: included for interest and variety only).
* Fats — margarine, unsaturated oils, salad dressing, mayonnaise.
* Beverages — tea, coffee, soft drinks, cordial, soda water.
High fat foods (providing maximum calories)
* Oils, butter, margarine.
* Cream, sour cream, ice cream, mayonnaise, cheese.
* Peanut butter.
* Chocolate, Milo, Ovaltine, cocoa, drinking chocolate, full-cream milk.
* Eggs.
* Meats such as ham, luncheon meat and sausages.
* Biscuits, cakes and pastry.
High sugar foods
* Dried fruits.
* Chocolate.
* Honey, marmalade, jams.
* Fruit juice.
* Confectionery.
* Biscuits and cakes.
Energy supplements may be added to food without changing the taste.
Other dietary guidelines
Moderation and balance are the keys to any diet. Drink plenty of liquids throughout the day and remember that food that is difficult to swallow can be modified (e.g. moistened, minced or pureed). A qualified dietitian may need to be consulted.
* Eat a balance from all the food groups.
* Maintain calories at 25-30 calories per kilogram of body weight with additional calories if dyskinesias are present.
* Carbohydrate to protein proportion should be 4-5:1.
* Recommended daily protein allowance is 0.8 g/kg of body weight.
* Fibre and adequate fluids (6-8 glasses of water daily) are important in the control of constipation. Fibre is present in breads, vegetables, cereals, and fruit with the skin on.
* If calories are needed, they are best added in the form of complex carbohydrates and unsaturated fats; cholesterol consumption should kept lower than 300 mg daily.
* The benefits of multi-vitamins remain unclear. If a person is taking levodopa rather than Sinemet, only pyridoxine(B6)-free vitamins should be taken.
* Pay careful attention to daily calcium intake; 1000-1500 mg will help reduce the risk of broken bones from osteoporosis.
* Iron supplements may interfere with Sinemet absorption so should be taken separately.
* If appetite is poor, take smaller meals every 2-3 hours, perhaps with a little alcohol (if medically allowed).
* Broad beans contain dopamine; some people find they help in maximising the effects of medication.
* Depression and cognitive impairment may reduce appetite.
* The sense of smell may also be reduced; stronger flavours and aromatic foods can be used to make food more interesting.
Swallowing difficulties
Your speech pathologist can give specific individual advice about swallowing difficulties and food management.
It is important not to eat soft food all the time (unless that is all you can manage safely), as the muscles in the jaw need exercise too. While each individual will have different problems and therefore different solutions, the following suggestions may help.
* Food that is soft and moist, with a good flavour and smell, tends to be easier to swallow: custards, jelly, pureed fruit, sauces, spices and herbs.
* Avoid foods which are hard, dry, crumbly or stringy.
* Avoid mixed consistencies (e.g. solid plus liquid).
* Be careful with foods which stick to the roof of the mouth or get caught around the mouth: dry mashed potatoes, tomato with skin on, biscuits, bran flakes, hard-boiled eggs.
* Thicker fluids (e.g. nectars, milk shakes) may be easier to control and swallow than thin, clear liquids, as they move more slowly.
* Keep food presentation appetising: flavour, smell and appearance of food.
* Relax and enjoy your food. It is good to have a break between mouthfuls and take sips of water during the meal. This will not only help you relax but also allow you to clear your throat and mouth. You may need to swallow twice to clear each mouthful.
* Eat smaller portions more frequently, especially if time for meals is limited.
Possible problem foods
* Mixed textures, such as liquid with 'bits' in it (e.g. minestrone soup or watery mince).
* Flaky biscuits.
* Hard toast or nuts, chocolate, grains, seeds.
* Fresh white bread (try wholemeal bread; it is easier to swallow).
Foods that may be easier to swallow
* Boiled milk.
* Mousse, custard, yoghurt, ice cream.
* Souffle, omelette.
* Casseroles.
* Soup.
* Fruit juice, pureed fruit.
* Pancakes (with syrup etc.).
* Rice.
* Well-cooked vegetables.
* Banana.
If you are using more and more liquid meals, it is important to keep up your energy intake. Your dietitian may recommend appropriate supplements and guidelines. You can make liquid foods thicker by using instant pudding, yoghurt, gelatine or instant potato powder.
Hints to avoid nausea and gastric upset
* Take medication with small amounts of food (usually not protein).
* Eat only when you are hungry.
* Eat foods which you know you enjoy.
* Avoid fatty food.
* Avoid spicy foods or gassy drinks.
* Avoid too much caffeine or nicotine.
Summary
Probably the most important point to remember is that good nutrition is based upon a balanced diet including a variety of foods from the main food groups, in particular, plenty of fruit, vegetables, complex carbohydrates, some protein and fluids. For people with PD, this may also involve a rearrangement of protein-rich meals. Maintaining a balanced diet helps to ensure a minimum of weight loss and a healthy outlook on life.
Saturday, July 10, 2010
Health benefits of coffee
Lately, the list of foods that are generally considered to be healthy seems to be shrinking. In the era of trans-fat avoidance and pre-packaged health food bars, it's comforting to find out that the morning joe we've been slugging back for years might actually have some benefit to our health.
Coffee contains antioxidants. Antioxidants are also found in many fruits and vegetables and they work to neutralize unstable molecules, also known as free radicals. Free radicals damage healthy cells and are thought to contribute to cancer, as well as suppressed immune funtion, and lethargy. Both caffeinated and decaffeinated varieties of coffee contain similar levels of antioxidants, so even those sensitive to caffeine can benefit from coffee consumption in this respect.
Like cancer, Parkinson's Disease is not well understood and its cause it still a mystery to scientists. However, a study published in the Journal of the American Medical Association found that those who do not drink coffee were three times more likely to develop the disease. While this prognosis was originally attributed to coffees caffeine content, studies were unable to replicate the results when other sources of caffeine were substituted. While the jury may still be out when it comes to why coffee starves off Parkinson's, the evidence appears convincing enough to warrant its consumption.
Of all of coffees benefits, some of the most substantial evidence centers around diabetes. Coffee, as well as decaf coffee, improves insulin sensitivity and works to prevent high blood sugar. This effect is so pronounced, that a 2004 study published in the Archives of Internal Medicine, found that those who drank four cups of coffee daily were 35 percent less likely to develop type 2 diabetes. Since type 2 diabetes is approaching pandemic proportions, this is especially good news for coffee drinkers.
It is a rare event when a scientist will put his reputation on the line by making matter of fact statements. But in 2003, Professor D'Amicis, the head of Italy's Nutrition Information Unit was recorded saying "signifigant data shows us how drinking coffee could provide a real benefit to our health." Professor D'Amicis research focused on coffee in its relation to liver and gall bladder health. D'Amicis' own research, confirmed by numerous follow up studies, showed that coffee consumption provides significant reduction in both alcoholic and non-alcoholic cirrhosis related liver disease. In addition, the research showed that men who drank at least four cups of coffee a day had a 30 to 40 percent reduction in gallstone disease.
While it sometimes seems that with every published study, we are forced to once again remove something from our diets and from our cupboards; in the case of coffee, it appears that science has allowed us the freedom to enjoy our brew with a guilt free conscience. So brew a pot of your favorite grind and drink up! Your body will thank you later.
Coffee contains antioxidants. Antioxidants are also found in many fruits and vegetables and they work to neutralize unstable molecules, also known as free radicals. Free radicals damage healthy cells and are thought to contribute to cancer, as well as suppressed immune funtion, and lethargy. Both caffeinated and decaffeinated varieties of coffee contain similar levels of antioxidants, so even those sensitive to caffeine can benefit from coffee consumption in this respect.
Like cancer, Parkinson's Disease is not well understood and its cause it still a mystery to scientists. However, a study published in the Journal of the American Medical Association found that those who do not drink coffee were three times more likely to develop the disease. While this prognosis was originally attributed to coffees caffeine content, studies were unable to replicate the results when other sources of caffeine were substituted. While the jury may still be out when it comes to why coffee starves off Parkinson's, the evidence appears convincing enough to warrant its consumption.
Of all of coffees benefits, some of the most substantial evidence centers around diabetes. Coffee, as well as decaf coffee, improves insulin sensitivity and works to prevent high blood sugar. This effect is so pronounced, that a 2004 study published in the Archives of Internal Medicine, found that those who drank four cups of coffee daily were 35 percent less likely to develop type 2 diabetes. Since type 2 diabetes is approaching pandemic proportions, this is especially good news for coffee drinkers.
It is a rare event when a scientist will put his reputation on the line by making matter of fact statements. But in 2003, Professor D'Amicis, the head of Italy's Nutrition Information Unit was recorded saying "signifigant data shows us how drinking coffee could provide a real benefit to our health." Professor D'Amicis research focused on coffee in its relation to liver and gall bladder health. D'Amicis' own research, confirmed by numerous follow up studies, showed that coffee consumption provides significant reduction in both alcoholic and non-alcoholic cirrhosis related liver disease. In addition, the research showed that men who drank at least four cups of coffee a day had a 30 to 40 percent reduction in gallstone disease.
While it sometimes seems that with every published study, we are forced to once again remove something from our diets and from our cupboards; in the case of coffee, it appears that science has allowed us the freedom to enjoy our brew with a guilt free conscience. So brew a pot of your favorite grind and drink up! Your body will thank you later.
Tuesday, June 22, 2010
Nutrition and Parkinson's Disease
by Sandra Frank, Ed.D., RD, LDN
There is no special diet for people with Parkinson's disease. The nutritional goals include:
* Eat well-balanced meals.
* Consume adequate calories to maintain body weight within a normal range.
* Minimize food and drug interactions.
* If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
* Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.
Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
* Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
* Avoid juices with pulp and orange and grapefruit juices.
* Eat and drink slowly.
* Beverages should be consumed between meals, not with the meal.
* Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
* Eat smaller meals, more frequently throughout the day.
* Foods should be eaten cold or at room temperature.
* After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.
Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.
Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.
There is no special diet for people with Parkinson's disease. The nutritional goals include:
* Eat well-balanced meals.
* Consume adequate calories to maintain body weight within a normal range.
* Minimize food and drug interactions.
* If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
* Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.
Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
* Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
* Avoid juices with pulp and orange and grapefruit juices.
* Eat and drink slowly.
* Beverages should be consumed between meals, not with the meal.
* Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
* Eat smaller meals, more frequently throughout the day.
* Foods should be eaten cold or at room temperature.
* After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.
Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.
Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.
Thursday, June 10, 2010
Vitamin B6 levels low in arthritis and Parkinson’s disease
by Newsletter Editor
Vitamin B6 levels are low in the general population and in arthritis and Parkinson’s disease, according to findings from three new studies.
In the first large study of vitamin B6 in the general population, researchers measured blood plasma levels of vitamin B6 in 7,822 males and females at least one year old. Nearly 25 percent of those who did not take supplements had low levels of vitamin B6, as did 11 percent of supplement users. Four groups were more likely than most to have low vitamin B6 levels, including women of childbearing age—especially those taking or who had taken oral contraceptives—male smokers, non-Hispanic African-American men and men and women over age 65. Three in four (75 percent) of women who had taken oral contraceptives and did not take vitamin B6 supplements had very low levels (deficiency) of B6. Investigators noted that the federal government uses the same blood plasma measure to set the recommended daily allowance (RDA) for vitamin B6 and that even those who said they consumed more than the RDA had low vitamin B6 levels.
In an arthritis study of women over age 55, including 18 women with rheumatoid arthritis (RA) and 33 healthy women, researchers measured blood levels of vitamin B6, folate, fats and signs of inflammation. Participants weighed the food they ate for seven days and described their pain and ability to perform daily tasks. Compared to the healthy women, women with RA had lower levels of vitamin B6, folate and more inflammation. Because the women in both groups consumed the same amounts of nutrients, doctors theorized that those with RA do not absorb vitamin B6 as well as healthy people and may need to take supplements.
In a Parkinson’s disease (PD) study, researchers examined the diets of 5,289 healthy participants over age 55 and followed up for 10 years. Those who consumed at least 231 mcg of vitamin B6 per day were 54 percent less likely to develop PD than were those who consumed less than 185 mcg per day.
Vitamin B6 levels are low in the general population and in arthritis and Parkinson’s disease, according to findings from three new studies.
In the first large study of vitamin B6 in the general population, researchers measured blood plasma levels of vitamin B6 in 7,822 males and females at least one year old. Nearly 25 percent of those who did not take supplements had low levels of vitamin B6, as did 11 percent of supplement users. Four groups were more likely than most to have low vitamin B6 levels, including women of childbearing age—especially those taking or who had taken oral contraceptives—male smokers, non-Hispanic African-American men and men and women over age 65. Three in four (75 percent) of women who had taken oral contraceptives and did not take vitamin B6 supplements had very low levels (deficiency) of B6. Investigators noted that the federal government uses the same blood plasma measure to set the recommended daily allowance (RDA) for vitamin B6 and that even those who said they consumed more than the RDA had low vitamin B6 levels.
In an arthritis study of women over age 55, including 18 women with rheumatoid arthritis (RA) and 33 healthy women, researchers measured blood levels of vitamin B6, folate, fats and signs of inflammation. Participants weighed the food they ate for seven days and described their pain and ability to perform daily tasks. Compared to the healthy women, women with RA had lower levels of vitamin B6, folate and more inflammation. Because the women in both groups consumed the same amounts of nutrients, doctors theorized that those with RA do not absorb vitamin B6 as well as healthy people and may need to take supplements.
In a Parkinson’s disease (PD) study, researchers examined the diets of 5,289 healthy participants over age 55 and followed up for 10 years. Those who consumed at least 231 mcg of vitamin B6 per day were 54 percent less likely to develop PD than were those who consumed less than 185 mcg per day.
Wednesday, June 2, 2010
An Ibuprofen A Day Could Keep Parkinson's Disease Away
New research shows people who regularly take ibuprofen may reduce their risk of developing Parkinson's disease, according to a study released that will be presented at the American Academy of Neurology's 62nd Annual Meeting in Toronto April 10 to April 17, 2010.
The research involved 136,474 people who did not have Parkinson's disease at the beginning of the research. Participants were asked about their use of non-steroid anti-inflammatory drugs (NSAIDs), including aspirin, ibuprofen and acetaminophen.After six years, 293 participants had developed Parkinson's disease.
The study found regular users of ibuprofen were 40 percent less likely to develop Parkinson's disease than people who didn't take ibuprofen.Also, people who took higher amounts of ibuprofen were less likely to develop Parkinson's disease than people who took smaller amounts of thedrug. The results were the same regardless of age, smoking and caffeine intake.
"Ibuprofen was the only NSAID linked to a lower risk of Parkinson's,"said Xiang Gao, MD, with Harvard School of Public Health in Boston."Other NSAIDs and analgesics, including aspirin and acetaminophen, did not appear to have any effect on lowering a person's risk of developing Parkinson's. More research is needed as to how and why ibuprofen appears to reduce the risk of Parkinson's disease, which affects up to one million people in the United States."
The study was supported by the National Institute of Neurological Disorders and Stroke.
Source: American Academy of Neurology (AAN)
The research involved 136,474 people who did not have Parkinson's disease at the beginning of the research. Participants were asked about their use of non-steroid anti-inflammatory drugs (NSAIDs), including aspirin, ibuprofen and acetaminophen.After six years, 293 participants had developed Parkinson's disease.
The study found regular users of ibuprofen were 40 percent less likely to develop Parkinson's disease than people who didn't take ibuprofen.Also, people who took higher amounts of ibuprofen were less likely to develop Parkinson's disease than people who took smaller amounts of thedrug. The results were the same regardless of age, smoking and caffeine intake.
"Ibuprofen was the only NSAID linked to a lower risk of Parkinson's,"said Xiang Gao, MD, with Harvard School of Public Health in Boston."Other NSAIDs and analgesics, including aspirin and acetaminophen, did not appear to have any effect on lowering a person's risk of developing Parkinson's. More research is needed as to how and why ibuprofen appears to reduce the risk of Parkinson's disease, which affects up to one million people in the United States."
The study was supported by the National Institute of Neurological Disorders and Stroke.
Source: American Academy of Neurology (AAN)
Thursday, May 27, 2010
Six once-forbidden foods that aren’t so bad for us
Care2 via Sarah Krupp, DivineCaroline
For years, nutrition advice could be summed up something like this: If you like eating or drinking (fill in the blank), it’s bad for you. Health experts blacklisted sugar, butter, chocolate, coffee, alcohol, and eggs.
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
Find out what makes these “bad” foods not so bad after all.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
For years, nutrition advice could be summed up something like this: If you like eating or drinking (fill in the blank), it’s bad for you. Health experts blacklisted sugar, butter, chocolate, coffee, alcohol, and eggs.
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
Find out what makes these “bad” foods not so bad after all.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
Sunday, May 10, 2009
For healthful diet, go Mediterranean
For healthful diet, go Mediterranean
Date published: 5/3/2009
THE Mediterranean eating plan is best at preventing heart disease, better even than a low-fat diet.
That's according to a massive review of nearly 200 scientific studies, just published in Archives of Internal Medicine. The Mediterranean diet and variations have made headlines repeatedly in the past few months.
The review suggested that the eating plan reduced the risk of heart disease by 37 percent, regardless of a person's exercise habits or weight.
A variation of the eating plan that includes nuts may be even more powerful. Spaniards who followed a Mediterranean plan with generous amounts of olive oil reduced heart disease risk by 40 percent; those who also ate an ounce of nuts a day had a whopping 70 percent drop in risk.
The nuts offered were a mix of almonds, hazelnuts and walnuts. That study, called PREDIMED, was convincing because it was both large and long-term, following 9,000 people over a year.
Another version of the Mediterranean diet that emphasized fewer starchy foods and more fiber reduced non-HDL cholesterol (bad cholesterol) by 8 percent in only 12 weeks. When a soy shake supplemented with sterols, hops and acacia was added to the plan, cholesterol levels dropped by 18 percent.
Past studies have linked the Mediterranean eating pattern to lower risks of diabetes, strokes, dementia, asthma, Parkinson's disease, rheumatoid arthritis and cancer.
MEDITERRANEAN PYRAMID
The Mediterranean diet is named for the region where it originated. It's high in fruits, vegetables, olive oil and seafood.
In 1993, a Boston nonprofit group, Oldways Preservation Trust, plus the Harvard School of Public Health and the World Health Organization, created a Mediterranean Diet Pyramid. Last month, they updated it to increase the emphasis on fish, seafood and spices.
According to Oldways, the eating plan:
Emphasizes plant-based foods such as fruits and vegetables, potatoes, breads and grains, beans, nuts and seeds
Recommends less-processed food and more seasonally fresh and locally grown foods to maximize vitamins and antioxidants
Uses olive oil to replace other fats such as butter and margarine
Allows daily cheese and yogurt
Allows fish, eggs and poultry a few times a week, and up to 16 ounces of red meat total in a month
Recommends fresh fruit as the typical daily dessert, and limits sweets to a few times per week
Urges regular physical activity
Date published: 5/3/2009
THE Mediterranean eating plan is best at preventing heart disease, better even than a low-fat diet.
That's according to a massive review of nearly 200 scientific studies, just published in Archives of Internal Medicine. The Mediterranean diet and variations have made headlines repeatedly in the past few months.
The review suggested that the eating plan reduced the risk of heart disease by 37 percent, regardless of a person's exercise habits or weight.
A variation of the eating plan that includes nuts may be even more powerful. Spaniards who followed a Mediterranean plan with generous amounts of olive oil reduced heart disease risk by 40 percent; those who also ate an ounce of nuts a day had a whopping 70 percent drop in risk.
The nuts offered were a mix of almonds, hazelnuts and walnuts. That study, called PREDIMED, was convincing because it was both large and long-term, following 9,000 people over a year.
Another version of the Mediterranean diet that emphasized fewer starchy foods and more fiber reduced non-HDL cholesterol (bad cholesterol) by 8 percent in only 12 weeks. When a soy shake supplemented with sterols, hops and acacia was added to the plan, cholesterol levels dropped by 18 percent.
Past studies have linked the Mediterranean eating pattern to lower risks of diabetes, strokes, dementia, asthma, Parkinson's disease, rheumatoid arthritis and cancer.
MEDITERRANEAN PYRAMID
The Mediterranean diet is named for the region where it originated. It's high in fruits, vegetables, olive oil and seafood.
In 1993, a Boston nonprofit group, Oldways Preservation Trust, plus the Harvard School of Public Health and the World Health Organization, created a Mediterranean Diet Pyramid. Last month, they updated it to increase the emphasis on fish, seafood and spices.
According to Oldways, the eating plan:
Emphasizes plant-based foods such as fruits and vegetables, potatoes, breads and grains, beans, nuts and seeds
Recommends less-processed food and more seasonally fresh and locally grown foods to maximize vitamins and antioxidants
Uses olive oil to replace other fats such as butter and margarine
Allows daily cheese and yogurt
Allows fish, eggs and poultry a few times a week, and up to 16 ounces of red meat total in a month
Recommends fresh fruit as the typical daily dessert, and limits sweets to a few times per week
Urges regular physical activity
Saturday, May 2, 2009
Pass the Java: The Healthy side of coffee
(NaturalNews) Have you been trying to kick the coffee habit? Well, before you say good-bye to your favorite morning drink forever, you may be interested in hearing coffee may not be so bad for you after all. In fact, it's been linked to a variety of health benefits. Did you know that one study shows even one cup of coffee each day can cut your risk for Parkinson's disease in half?
Coffee's full of healthful components like magnesium, potassium and vitamin B3. And coffee is the American's number one source of antioxidants, says one 2005 study from the University of Scranton. Another study published in the American Journal of Clinical Nutrition showed that one cup of coffee can have more antioxidants than a serving of blueberries or oranges. Antioxidants play a key role in reducing the inflammation which is associated with many health problems ranging from heart disease to rheumatoid arthritis.
Dr. Joe Vinson, a chemistry professor who led the Scranton study, says, "Antioxidants are your army to protect you from the toxic free radicals, which come from breathing oxygen and eating sugar, that start chronic diseases. Antioxidants help stave off cancer, heart disease, diabetes and stroke."
It may be the high level of antioxidants that helps coffee protect the heart. Researchers from Norway looked at data involving more than 27,000 women in the Iowa Women's Health Study and found women who drank 1-3 cups of coffee each day had a 24 percent reduction in risk of heart disease compared with women who didn't drink coffee at all. Women who drank as much as five cups a day showed up to a 19 percent decrease in risk of death from all causes. However, the study also concluded that more is not always better. Drinking more than six cups of coffee per day did not seem to increase benefits significantly.
Analysis of a collection of studies from the Journal of the American Medical Association showed evidence that consuming coffee can lower the risk of developing type II diabetes. Studies which looked at decaffeinated coffee showed similar results. The benefits increased with the amount of coffee drank: up 28 percent for those who drank at least four cups per day, and up 35 percent for people who drank more than six.
However, just because coffee is good for you doesn't mean you should overload your body with caffeine. Rob van Dam is a Harvard scientist and the lead author of a study which showed the amount of caffeine in just two cups of coffee can constrict blood flow to the heart.
"I wouldn't advise people to increase their consumption of coffee in order to lower their risk of disease," says Dr. Van Dam, "but the evidence is that for most people without specific conditions, coffee is not detrimental to health. If people enjoy drinking it, it's comforting to know that they don't have to be afraid of negative health effects."
Fortunately, most of these benefits can still be enjoyed if you drink decaffeinated coffee, so you don't have to take in surplus caffeine just for the antioxidants' sake. It's also a good idea to look for coffee made from organic sources to limit your exposure to chemical pesticides. At any rate, rest assured you can enjoy your morning cup of joe without regret - so long as you go easy on the sugar.
Coffee's full of healthful components like magnesium, potassium and vitamin B3. And coffee is the American's number one source of antioxidants, says one 2005 study from the University of Scranton. Another study published in the American Journal of Clinical Nutrition showed that one cup of coffee can have more antioxidants than a serving of blueberries or oranges. Antioxidants play a key role in reducing the inflammation which is associated with many health problems ranging from heart disease to rheumatoid arthritis.
Dr. Joe Vinson, a chemistry professor who led the Scranton study, says, "Antioxidants are your army to protect you from the toxic free radicals, which come from breathing oxygen and eating sugar, that start chronic diseases. Antioxidants help stave off cancer, heart disease, diabetes and stroke."
It may be the high level of antioxidants that helps coffee protect the heart. Researchers from Norway looked at data involving more than 27,000 women in the Iowa Women's Health Study and found women who drank 1-3 cups of coffee each day had a 24 percent reduction in risk of heart disease compared with women who didn't drink coffee at all. Women who drank as much as five cups a day showed up to a 19 percent decrease in risk of death from all causes. However, the study also concluded that more is not always better. Drinking more than six cups of coffee per day did not seem to increase benefits significantly.
Analysis of a collection of studies from the Journal of the American Medical Association showed evidence that consuming coffee can lower the risk of developing type II diabetes. Studies which looked at decaffeinated coffee showed similar results. The benefits increased with the amount of coffee drank: up 28 percent for those who drank at least four cups per day, and up 35 percent for people who drank more than six.
However, just because coffee is good for you doesn't mean you should overload your body with caffeine. Rob van Dam is a Harvard scientist and the lead author of a study which showed the amount of caffeine in just two cups of coffee can constrict blood flow to the heart.
"I wouldn't advise people to increase their consumption of coffee in order to lower their risk of disease," says Dr. Van Dam, "but the evidence is that for most people without specific conditions, coffee is not detrimental to health. If people enjoy drinking it, it's comforting to know that they don't have to be afraid of negative health effects."
Fortunately, most of these benefits can still be enjoyed if you drink decaffeinated coffee, so you don't have to take in surplus caffeine just for the antioxidants' sake. It's also a good idea to look for coffee made from organic sources to limit your exposure to chemical pesticides. At any rate, rest assured you can enjoy your morning cup of joe without regret - so long as you go easy on the sugar.
Parkinson's partially linked to pesticides
Parkinson's partially linked to pesticides
UCLA researchers have provided strong new evidence linking at least some cases of Parkinson's disease to exposure to pesticides. Researchers have suspected for some time that pesticides may cause the neurodegenerative disorder, and experiments in animals have shown that the chemicals, particularly the fungicide maneb and the herbicide paraquat, can cause Parkinson-like symptoms in animals. But proving it in humans has been difficult because of problems in assessing exposure to the agents.
Parkinson's is a disorder of the central nervous system that often impairs the sufferer's motor skills, speech and other functions. It is not fatal of itself, but complications often are. The disease has been recognized since the Middle Ages but became more prevalent in the 20th century. As many as 180 of every 100,000 Americans develop it.
To explore a potential connection to pesticides, epidemiologist Beate Ritz of UCLA and her graduate student Sadie Costello, now at UC Berkeley, studied public records of pesticide applications in California's Central Valley from 1974 to 1999. Every application of pesticides to crops must be registered with the state. Working with Myles Cockburn of USC, they developed a tool to estimate pesticide exposure in areas immediately adjacent to the fields.
They then identified 368 longtime residents who lived within 500 yards of fields where the chemicals had been sprayed and compared them to 341 carefully matched controls who did not live near the fields.
They reported in the current issue of the American Journal of Epidemiology that people who lived next to fields where maneb or paraquat had been sprayed were, on average, about 75% more likely to develop the disease. But those who developed the early-onset form of the disease -- contracting it before the age of 60 -- had double the risk of contracting it if they were exposed to either maneb or paraquat alone and four times the risk if they were exposed to both. In most cases, the exposure occurred years before the onset of the disease. Exposure to other pesticides did not appreciably alter the risk.
"The results confirmed two previous observations from animal studies," Ritz said. "One, that exposure to multiple chemicals may increase the effect of each chemical. That's important, since humans are often exposed to more than one pesticide in the environment. And second, that the timing of the exposure is also important."
-- Thomas H. Maugh II
UCLA researchers have provided strong new evidence linking at least some cases of Parkinson's disease to exposure to pesticides. Researchers have suspected for some time that pesticides may cause the neurodegenerative disorder, and experiments in animals have shown that the chemicals, particularly the fungicide maneb and the herbicide paraquat, can cause Parkinson-like symptoms in animals. But proving it in humans has been difficult because of problems in assessing exposure to the agents.
Parkinson's is a disorder of the central nervous system that often impairs the sufferer's motor skills, speech and other functions. It is not fatal of itself, but complications often are. The disease has been recognized since the Middle Ages but became more prevalent in the 20th century. As many as 180 of every 100,000 Americans develop it.
To explore a potential connection to pesticides, epidemiologist Beate Ritz of UCLA and her graduate student Sadie Costello, now at UC Berkeley, studied public records of pesticide applications in California's Central Valley from 1974 to 1999. Every application of pesticides to crops must be registered with the state. Working with Myles Cockburn of USC, they developed a tool to estimate pesticide exposure in areas immediately adjacent to the fields.
They then identified 368 longtime residents who lived within 500 yards of fields where the chemicals had been sprayed and compared them to 341 carefully matched controls who did not live near the fields.
They reported in the current issue of the American Journal of Epidemiology that people who lived next to fields where maneb or paraquat had been sprayed were, on average, about 75% more likely to develop the disease. But those who developed the early-onset form of the disease -- contracting it before the age of 60 -- had double the risk of contracting it if they were exposed to either maneb or paraquat alone and four times the risk if they were exposed to both. In most cases, the exposure occurred years before the onset of the disease. Exposure to other pesticides did not appreciably alter the risk.
"The results confirmed two previous observations from animal studies," Ritz said. "One, that exposure to multiple chemicals may increase the effect of each chemical. That's important, since humans are often exposed to more than one pesticide in the environment. And second, that the timing of the exposure is also important."
-- Thomas H. Maugh II
Sunday, April 26, 2009
Fish Oil Protects Against Diseases Like Parkinson's
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."
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 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.
Saturday, March 21, 2009
5 Fab Foods
March 16, 2009 -- You eat, and eat, and eat and eat. So why not stock up on foods that offer real health benefits?
Red Yeast Rice: This extract, used in Chinese meals, may be good for your heart. In a study of about 5,000 Chinese adults who had previously had a heart attack, researchers found a form of the extract reduced the risk of dying from heart disease or having another heart attack. They also found red yeast rice extract reduced deaths from cancer by two-thirds. However, researchers say the findings about the effects on cancer deaths are not conclusive and need to be investigated further. The red yeast rice extract gives Peking duck its red color. One of the original cholesterol-lowering drugs, lovastatin, was originally extracted from yeast rice.
(Source: Medical News Today: Red Yeast Rice Extract and Heart Disease)
Eggs: Eggs have not been known as a "healthy" food until recently. Over the past few years, many researchers have studied the health benefits of this food. Recent findings indicate that eating eggs every day does not increase levels of "bad" cholesterol in the blood. Eggs are a good source of protein and 11 essential nutrients. Eggs also contain lutein and zeaxanthin, two antioxidants from the carotenoid family that contribute to improving eye health and protecting eyes from ultraviolet rays. These carotenoids help reduce the risk of age-related macular degeneration.
(Source: Alberta Egg Producers)
Coffee: Coffee is undoubtedly a popular beverage among Americans, but new research suggests drinking it could ward off a host of diseases. Harvard researchers analyzed data on 126,000 people for as long as 18 years and found that drinking one to three cups of caffeinated coffee daily can reduce the risk of diabetes. Having six cups or more each day cut men's risk by 54-percent and women's by 30-percent when compared to those who did not consume the beverage. At least six studies suggest that people who drink coffee on a regular basis are up to 80-percent less likely to develop Parkinson's disease -- with three studies showing the more they drink, the lower the risk. (Source: WebMD, Coffee: The New Health Food?)
Honey: Penn State researchers found that honey may be a safe and effective alternative to cough medications for children. Their study showed a small dose of buckwheat honey given before bedtime provided better relief of nighttime cough and sleep difficulty in children than no treatment or a cough suppressant medication. Cough is the reason for nearly 3 percent of all outpatient visits in the United States. Consumers spend billions of dollars each year on over-the-counter cough medications despite little evidence that these drugs provide significant relief.
Chocolate Milk: A study published in the International Journal of Sport Nutrition and Exercise Metabolism found plain old chocolate milk may be as good or better than sports drinks like Gatorade in helping athletes recover from strenuous exercise. In the study, nine male cyclists rode until their muscles were depleted of energy. They rested for four hours and then biked until exhaustion. During the rest period, the cyclists drank low-fat chocolate milk, Gatorade or Endurox R4. During a second round, the cyclists who drank the chocolate milk were able to bike about 50 percent longer than those who drank Endurox and about as long as those who drank Gatorade.
For More Information, Contact:
Rick Cushman
Media Relations Representative
Thomas Jefferson University Hospital
Philadelphia, PA
(215) 955-2240
Richard.cushman@jefferson.edu
Red Yeast Rice: This extract, used in Chinese meals, may be good for your heart. In a study of about 5,000 Chinese adults who had previously had a heart attack, researchers found a form of the extract reduced the risk of dying from heart disease or having another heart attack. They also found red yeast rice extract reduced deaths from cancer by two-thirds. However, researchers say the findings about the effects on cancer deaths are not conclusive and need to be investigated further. The red yeast rice extract gives Peking duck its red color. One of the original cholesterol-lowering drugs, lovastatin, was originally extracted from yeast rice.
(Source: Medical News Today: Red Yeast Rice Extract and Heart Disease)
Eggs: Eggs have not been known as a "healthy" food until recently. Over the past few years, many researchers have studied the health benefits of this food. Recent findings indicate that eating eggs every day does not increase levels of "bad" cholesterol in the blood. Eggs are a good source of protein and 11 essential nutrients. Eggs also contain lutein and zeaxanthin, two antioxidants from the carotenoid family that contribute to improving eye health and protecting eyes from ultraviolet rays. These carotenoids help reduce the risk of age-related macular degeneration.
(Source: Alberta Egg Producers)
Coffee: Coffee is undoubtedly a popular beverage among Americans, but new research suggests drinking it could ward off a host of diseases. Harvard researchers analyzed data on 126,000 people for as long as 18 years and found that drinking one to three cups of caffeinated coffee daily can reduce the risk of diabetes. Having six cups or more each day cut men's risk by 54-percent and women's by 30-percent when compared to those who did not consume the beverage. At least six studies suggest that people who drink coffee on a regular basis are up to 80-percent less likely to develop Parkinson's disease -- with three studies showing the more they drink, the lower the risk. (Source: WebMD, Coffee: The New Health Food?)
Honey: Penn State researchers found that honey may be a safe and effective alternative to cough medications for children. Their study showed a small dose of buckwheat honey given before bedtime provided better relief of nighttime cough and sleep difficulty in children than no treatment or a cough suppressant medication. Cough is the reason for nearly 3 percent of all outpatient visits in the United States. Consumers spend billions of dollars each year on over-the-counter cough medications despite little evidence that these drugs provide significant relief.
Chocolate Milk: A study published in the International Journal of Sport Nutrition and Exercise Metabolism found plain old chocolate milk may be as good or better than sports drinks like Gatorade in helping athletes recover from strenuous exercise. In the study, nine male cyclists rode until their muscles were depleted of energy. They rested for four hours and then biked until exhaustion. During the rest period, the cyclists drank low-fat chocolate milk, Gatorade or Endurox R4. During a second round, the cyclists who drank the chocolate milk were able to bike about 50 percent longer than those who drank Endurox and about as long as those who drank Gatorade.
For More Information, Contact:
Rick Cushman
Media Relations Representative
Thomas Jefferson University Hospital
Philadelphia, PA
(215) 955-2240
Richard.cushman@jefferson.edu
Saturday, March 14, 2009
New Research Shows Disease Fighting Power of Tumeric
Turmeric has been used in India for its powerful medicinal properties for centuries. A new study shows that turmeric has powerful healing powers. The cancer and infection fighting ability of turmeric was found by University of Michigan researchers by using a special technique that allowed scientists to watch how turmeric has earned the name “holy powder” in India.
Curcumin, the main ingredient in turmeric fights infection and promotes good health by entering blood cells, to keep things orderly. The findings could lead to powerful compounds that can be used to fight disease. "The membrane goes from being crazy and floppy to being more disciplined and ordered, so that information flow through it can be controlled," says the study author.
The Michigan research team, led by Ayyalusamy Ramamoorthy, observed how curcumin in turmeric behaves inside the cell membrane, using solid-state NMR spectroscopy. The special technique allowed the researchers to watch how curcumin changes the structure of the cell membrane.
The result of the disciplinarian type action exhibited by curcumin in turmeric improves the function of the cell membrane, increasing the body’s resistance to cancer and infection. Turmeric exerts its healthy influence on cell membranes indirectly, contrary to the more commonly held belief that turmeric has a direct effect on cell membranes.
"Probing high-resolution intermolecular interactions in the messy membrane environment has been a major challenge to commonly-used biophysical techniques," says Ramamoorthy. The special NMR technique was developed by the U-M research team for use in the study that reveals exactly how curcumin in turmeric improves cells resistance to cancer and infection.
The scientists want to see if other plant compounds interact with cells the same way as curcumin. Such a comparative study could lead to the development of potent compounds to treat infection and other diseases," explains Ramamoorthy.
Interestingly, Dr. Ramamoorthy developed an interest in how proteins interact with cell membranes as the result of his own experiences. Ramamoorthy experienced firsthand how turmeric can help cure a cold, and ease congestion when he was given remedies containing turmeric as a child.
The research group is exploring other ways that curcumin might help fight diseases like type 2 diabetes, Alzheimer's disease and Parkinson's disease, with the same special technique his team used to find how turmeric keeps cells membranes orderly to help fight infection and malignancy.
Journal of the American Chemical Society
Curcumin, the main ingredient in turmeric fights infection and promotes good health by entering blood cells, to keep things orderly. The findings could lead to powerful compounds that can be used to fight disease. "The membrane goes from being crazy and floppy to being more disciplined and ordered, so that information flow through it can be controlled," says the study author.
The Michigan research team, led by Ayyalusamy Ramamoorthy, observed how curcumin in turmeric behaves inside the cell membrane, using solid-state NMR spectroscopy. The special technique allowed the researchers to watch how curcumin changes the structure of the cell membrane.
The result of the disciplinarian type action exhibited by curcumin in turmeric improves the function of the cell membrane, increasing the body’s resistance to cancer and infection. Turmeric exerts its healthy influence on cell membranes indirectly, contrary to the more commonly held belief that turmeric has a direct effect on cell membranes.
"Probing high-resolution intermolecular interactions in the messy membrane environment has been a major challenge to commonly-used biophysical techniques," says Ramamoorthy. The special NMR technique was developed by the U-M research team for use in the study that reveals exactly how curcumin in turmeric improves cells resistance to cancer and infection.
The scientists want to see if other plant compounds interact with cells the same way as curcumin. Such a comparative study could lead to the development of potent compounds to treat infection and other diseases," explains Ramamoorthy.
Interestingly, Dr. Ramamoorthy developed an interest in how proteins interact with cell membranes as the result of his own experiences. Ramamoorthy experienced firsthand how turmeric can help cure a cold, and ease congestion when he was given remedies containing turmeric as a child.
The research group is exploring other ways that curcumin might help fight diseases like type 2 diabetes, Alzheimer's disease and Parkinson's disease, with the same special technique his team used to find how turmeric keeps cells membranes orderly to help fight infection and malignancy.
Journal of the American Chemical Society
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