Parkinson's disease is a progressive neurological disease that affects nearly 1 million people in the U.S., according to the Parkinson's Disease Foundation. People affected by the disease may experience stiffness in the limbs, tremor, difficulty moving and impaired balance and coordination. Parkinson's disease occurs when cells that produce the a neurotransmitter called dopamine, start to die. As a result, dopamine levels in the brain fall, which in turn leads to movement and coordination problems. There is no cure for Parkinson's disease but it can be managed with medication. Nutritional supplements may also play a role in Parkinson's disease management; however research findings are somewhat inconclusive. Always check with your doctor before taking supplements.
Coenzyme Q10
Coenzyme Q10 is an antioxidant that plays an important role in energy production. It occurs naturally in every cell of the body. It plays a particularly important for the mitochondrial bodies found in every cell as mitochondria are responsible for converting food into energy. According to the charity, Parkinson's UK, people with Parkinson's disease have less coenzyme Q10 in their cells than people who don't have the condition. They also have impaired mitochondrial function, which leads to an increase in free radicals, which cause cell damage. Since coenzyme Q10 is an antioxidant, it can neutralize free-radical damage. Coenzyme Q10 is found in small quantities in some foods, though Parkinson's UK notes that taking a coenzyme Q10 supplement is a more effective way of obtaining the antioxidant.
Creatine
Creatine is an antioxidant that improves mitochondrial function and helps protect brain cells from free-radical damage. Creatine has been shown to prevent the loss dopamine-producing brain cells in a mouse model of Parkinson's disease. The benefit to humans has not been conclusively proved. In 2007, scientists at Rush University Medical Center initiated a clinical trial to determine whether taking a creatine supplement can slow disease progression, reports Medical News Today. According to Rush University Medical Center, the study is expected to last for at least five years to accurately determine creatine's effect on disease progression.
Vitamins
According to Medical News Today, a study published in "The Lancet Neurology" in 2005, vitamin E may reduce the risk the of developing Parkinson's disease. Lead author, Dr. Mayhar Etminan from the Royal Victoria Hospital in Quebec, says that the benefits noted during the study were confined to vitamin E obtained through the diet. Dr. Etminan said that no definitive conclusions could be made as to whether vitamin E supplements would have the same benefit. Earlier research, published in 1991 in the "Annals of Neurology," found that administering a high dose of vitamins E and C to patients with Parkinson's delayed disease progression.
by Charlotte Waterworth
Showing posts with label neurology. Show all posts
Showing posts with label neurology. Show all posts
Sunday, October 10, 2010
Sunday, September 12, 2010
Parkinson's Disease Genetic Link That Implicates the Immune System
Hunt throughout the human genome for variants associated with common, late-onset Parkinson's disease has revealed a new genetic link that implicates the immune system.
The long-term study involved a global consortium, including Johns Hopkins researchers from the Center for Inherited Disease Research (CIDR) who performed genome-wide association studies on more than 4,000 DNA samples — half from unrelated patients with Parkinson's and half from healthy "controls." The team confirmed that a gene in the human leukocyte antigen (HLA) region was strongly linked with Parkinson's disease; this region contains a large number of genes related to immune system function.
The new data bolsters previous studies that hinted about a role for infections, inflammation and autoimmunity in Parkinson's disease. This genetic finding demonstrates that inflammation isn't simply a result of having Parkinson's disease, but somehow is involved as a player in its origin.
"This is an exciting finding from a genome-wide association study (GWAS) which is completely hypothesis-independent and bias-free, based solely on looking at the whole genome and finding out what genes might be related to Parkinson's," says Kimberly Doheny.
It was long believed that common, late-onset Parkinson's had no genetic components — that environmental factors were the exclusive cause. Since genes were first implicated almost two decades ago, Parkinson's has proven itself a "tough nut to crack," Doheny says, adding that a handful of GWAS done prior to this one revealed nothing new other than to confirm genes that previously had been found to confer risk.
Setting this GWAS study apart, Doheny says, was the investigators' meticulous choosing of patients and care of the DNA samples tested. The study's principal investigator Haydeh Payami describes CIDR's contribution as "huge."
It took 18 years to build the study, according to Payami, at whose insistence the collection of DNA and clinical information was standardized using the most rigorous research criteria. Patients from whom samples were taken were tracked for at least a dozen years after their initial diagnoses to assure that they indeed had Parkinson's, Payami adds, explaining that about 20 percent of Parkinson's disease patients' diagnoses are actually misdiagnoses.
A neurodegenerative disease affecting between 1 and 2 percent of people over the age of 65, Parkinson's disease can be difficult to diagnose as no definitive test exists. Its symptoms, which include tremors, sluggish movement, muscle stiffness and difficulty with balance, can be caused by many other things, including other neurological disorders, toxins and even medications.
The GWAS itself took about four months, Doheny says, and cost about $400 per sample tested; whole-genome sequencing costs about $10,000 per sample.
Since 1996, CIDR has provided high-quality genotyping services and statistical genetics consultation to gene hunters: researchers who are working to discover genes that contribute to common diseases by ferreting out variants in the genome. Its role in the Parkinson's study was to assure that the genotyping dataset was of high quality, that data cleaning was done appropriately and that association analysis was stringent.
"We now have another window into what may be going on in Parkinson's," Payami says. "This finding anchors the idea of immune system involvem
The long-term study involved a global consortium, including Johns Hopkins researchers from the Center for Inherited Disease Research (CIDR) who performed genome-wide association studies on more than 4,000 DNA samples — half from unrelated patients with Parkinson's and half from healthy "controls." The team confirmed that a gene in the human leukocyte antigen (HLA) region was strongly linked with Parkinson's disease; this region contains a large number of genes related to immune system function.
The new data bolsters previous studies that hinted about a role for infections, inflammation and autoimmunity in Parkinson's disease. This genetic finding demonstrates that inflammation isn't simply a result of having Parkinson's disease, but somehow is involved as a player in its origin.
"This is an exciting finding from a genome-wide association study (GWAS) which is completely hypothesis-independent and bias-free, based solely on looking at the whole genome and finding out what genes might be related to Parkinson's," says Kimberly Doheny.
It was long believed that common, late-onset Parkinson's had no genetic components — that environmental factors were the exclusive cause. Since genes were first implicated almost two decades ago, Parkinson's has proven itself a "tough nut to crack," Doheny says, adding that a handful of GWAS done prior to this one revealed nothing new other than to confirm genes that previously had been found to confer risk.
Setting this GWAS study apart, Doheny says, was the investigators' meticulous choosing of patients and care of the DNA samples tested. The study's principal investigator Haydeh Payami describes CIDR's contribution as "huge."
It took 18 years to build the study, according to Payami, at whose insistence the collection of DNA and clinical information was standardized using the most rigorous research criteria. Patients from whom samples were taken were tracked for at least a dozen years after their initial diagnoses to assure that they indeed had Parkinson's, Payami adds, explaining that about 20 percent of Parkinson's disease patients' diagnoses are actually misdiagnoses.
A neurodegenerative disease affecting between 1 and 2 percent of people over the age of 65, Parkinson's disease can be difficult to diagnose as no definitive test exists. Its symptoms, which include tremors, sluggish movement, muscle stiffness and difficulty with balance, can be caused by many other things, including other neurological disorders, toxins and even medications.
The GWAS itself took about four months, Doheny says, and cost about $400 per sample tested; whole-genome sequencing costs about $10,000 per sample.
Since 1996, CIDR has provided high-quality genotyping services and statistical genetics consultation to gene hunters: researchers who are working to discover genes that contribute to common diseases by ferreting out variants in the genome. Its role in the Parkinson's study was to assure that the genotyping dataset was of high quality, that data cleaning was done appropriately and that association analysis was stringent.
"We now have another window into what may be going on in Parkinson's," Payami says. "This finding anchors the idea of immune system involvem
Thursday, August 12, 2010
Parkinson's Disease & Good Nutrition
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.
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.
Saturday, July 24, 2010
Nutritional Treatments for Parkinson's Disease
First described in 1817 by Dr. James Parkinson, Parkinson’s disease (PD) is a term used to describe specific loss of motor function. Over 50,000 new cases of Parkinson’s are diagnosed each year [Source: NINDS]. This disease is characterized by four specific symptoms: tremors, rigidity, slow movements, and a loss of coordination and balance. Walking often becomes very slow, and patients often experience tremors in the hands, arms or face while at rest. Patients are at a high risk of falling due to the loss of balance and coordination, and muscle stiffness. The disease typically progresses with further deterioration of motor skills though medication may slow these effects. Doctors are now studying nutritional therapies for prevention and treatment of afflicted patients.
Nutritional approaches for treating Parkinson’s should not rest solely on vitamins. The diet must include fresh, organic fruits and vegetables and water. Artificial preservatives and ingredients will serve no benefit to brain health. Clinically, patients have more success treating symptoms early in the course of the illness. Later stages of the disease usually require more aggressive dosing and more time for results. Prevention should remain a focus. Eliminating excess toxins from the workplace and home, sound sleep and a healthy diet are integral to a healthy brain and prevention of chronic conditions.
Another area of major concern for Parkinson’s disease, along with many other chronic diseases, is toxin damage. Even as a developing fetus, we are exposed to all kinds of toxic insults. These can be in the form of pesticides, heavy metals, cleaning chemicals and pollution. In the past 100 years, toxins from various sources have dramatically increased while the nutritional value of the food we eat has substantially decreased. This is a costly combination that many experts believe is leading to chronic diseases including Parkinson’s, dementia and autism [Source: Etminan].
Nutritional approaches for treating Parkinson’s should not rest solely on vitamins. The diet must include fresh, organic fruits and vegetables and water. Artificial preservatives and ingredients will serve no benefit to brain health. Clinically, patients have more success treating symptoms early in the course of the illness. Later stages of the disease usually require more aggressive dosing and more time for results. Prevention should remain a focus. Eliminating excess toxins from the workplace and home, sound sleep and a healthy diet are integral to a healthy brain and prevention of chronic conditions.
Another area of major concern for Parkinson’s disease, along with many other chronic diseases, is toxin damage. Even as a developing fetus, we are exposed to all kinds of toxic insults. These can be in the form of pesticides, heavy metals, cleaning chemicals and pollution. In the past 100 years, toxins from various sources have dramatically increased while the nutritional value of the food we eat has substantially decreased. This is a costly combination that many experts believe is leading to chronic diseases including Parkinson’s, dementia and autism [Source: Etminan].
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.
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.
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.
Tuesday, May 4, 2010
Six once-forbidden foods that aren’t so bad for us
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.
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.
Care2 via Sarah Krupp, DivineCaroline
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.
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.
Care2 via Sarah Krupp, DivineCaroline
Monday, July 20, 2009
Parkinson's Disease: Eating Right
While there is no special diet required for people with Parkinson's disease, eating a well-balanced, nutritious diet is extremely beneficial. With the proper diet, our bodies work more efficiently, we have more energy, and medications will work properly.
This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.
The Basics
* Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
* Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
* Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
* Choose foods low in saturated fat and cholesterol.
* Try to limit sugars.
* Moderate your use of salt.
* Drink eight 8 oz. glasses of water per day.
* Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).
For more information and resources about Parkinson's disease you can check out www.parkinsonresearchfoundation.org It's one of the most comprehensive websites on the internet for Parkinson's disease information.
This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.
The Basics
* Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
* Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
* Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
* Choose foods low in saturated fat and cholesterol.
* Try to limit sugars.
* Moderate your use of salt.
* Drink eight 8 oz. glasses of water per day.
* Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).
For more information and resources about Parkinson's disease you can check out www.parkinsonresearchfoundation.org It's one of the most comprehensive websites on the internet for Parkinson's disease information.
Saturday, June 13, 2009
Nutrition for Parkinson's Disease
Constipation, urinary tract infections (UTIs), thinning bones, and unexplained weight loss are all common in persons with Parkinson’s Disease (PD). Preventing or managing these conditions can be accomplished through proper hydration and nutritional intake.
Proper hydration, which is achieved by drinking plenty of fluids, is important in the prevention of constipation and UTIs. Fluid replacement is important, especially when participating in physical activity. Be sure to drink fluids throughout the day, ideally water. Consuming fruits and vegetables, foods which are naturally high in water content, can also increase daily fluid intake. Side effects of anti-Parkinson medications or anticholinergic agents (i.e., Cogentin, Artane) may include dry mouth, feelings of thirst, thick or sticky saliva, dry eyes, and constipation. It is important to consume adequate fluids; again, preferably water, when taking medications. Aim for 8 glasses per day of water in addition to any other fluids normally consumed within the course of the day (such as juice, milk, or coffee). Remember to include adequate fiber in any healthy diet and be sure to consume adequate water when increasing your fiber intake in order to further prevent risk of constipation.
Persons with PD are also at risk for thinning bones and need to consider adequate nutritional intake to promote strengthening of bones and maintenance of bone density. This intake should include foods containing micronutrients such as calcium, magnesium, vitamin D, and vitamin K. Continue to consume a variety of foods, and incorporate foods high in the aforementioned micronutrients, such as dairy products (i.e., low-fat versions of milk, cheese, and/or yogurt). Vitamin D maintains calcium blood levels in the body within normal limits, and is crucial for adequate absorption of calcium from the blood stream. If adequate calcium is not available, the body begins to break down bone in order to supply the needed nutrient. Often, vitamin D needs are not met by dietary methods alone. Recent research indicates that limited exposure to the sun during the spring, summer, and fall of 5 to 15 minutes per day (between 10 a.m. and 3 p.m.) will provide the body with the current recommended amount of vitamin D. Allow some sun exposure to hands, arms, and face for a few minutes each day to total 60 minutes per week. In the absence of any sun exposure, be sure to increase daily intake of vitamin D-fortified foods such as milk and orange juice (products fortified in vitamin D indicate this message on their containers). Foods that naturally contain vitamin D include liver, eggs, and fatty fish (i.e., salmon). Healthy sun exposure and adequate nutritional intake may maximize a person’s vitamin D status to promote good health. In addition to healthy sun exposure and consumption of foods high in vitamin D, persons with PD may want to speak with a primary care physician about taking a supplement.
Unexplained weight loss may also occur and may be considered a nutritional risk factor if weight loss of 10% or more of usual body weight occurs.
Reference: Holick, M. (2005). The Vitamin D Epidemic and its Health Consequences. The Journal of Nutrition; 135:2739S-48S.
Proper hydration, which is achieved by drinking plenty of fluids, is important in the prevention of constipation and UTIs. Fluid replacement is important, especially when participating in physical activity. Be sure to drink fluids throughout the day, ideally water. Consuming fruits and vegetables, foods which are naturally high in water content, can also increase daily fluid intake. Side effects of anti-Parkinson medications or anticholinergic agents (i.e., Cogentin, Artane) may include dry mouth, feelings of thirst, thick or sticky saliva, dry eyes, and constipation. It is important to consume adequate fluids; again, preferably water, when taking medications. Aim for 8 glasses per day of water in addition to any other fluids normally consumed within the course of the day (such as juice, milk, or coffee). Remember to include adequate fiber in any healthy diet and be sure to consume adequate water when increasing your fiber intake in order to further prevent risk of constipation.
Persons with PD are also at risk for thinning bones and need to consider adequate nutritional intake to promote strengthening of bones and maintenance of bone density. This intake should include foods containing micronutrients such as calcium, magnesium, vitamin D, and vitamin K. Continue to consume a variety of foods, and incorporate foods high in the aforementioned micronutrients, such as dairy products (i.e., low-fat versions of milk, cheese, and/or yogurt). Vitamin D maintains calcium blood levels in the body within normal limits, and is crucial for adequate absorption of calcium from the blood stream. If adequate calcium is not available, the body begins to break down bone in order to supply the needed nutrient. Often, vitamin D needs are not met by dietary methods alone. Recent research indicates that limited exposure to the sun during the spring, summer, and fall of 5 to 15 minutes per day (between 10 a.m. and 3 p.m.) will provide the body with the current recommended amount of vitamin D. Allow some sun exposure to hands, arms, and face for a few minutes each day to total 60 minutes per week. In the absence of any sun exposure, be sure to increase daily intake of vitamin D-fortified foods such as milk and orange juice (products fortified in vitamin D indicate this message on their containers). Foods that naturally contain vitamin D include liver, eggs, and fatty fish (i.e., salmon). Healthy sun exposure and adequate nutritional intake may maximize a person’s vitamin D status to promote good health. In addition to healthy sun exposure and consumption of foods high in vitamin D, persons with PD may want to speak with a primary care physician about taking a supplement.
Unexplained weight loss may also occur and may be considered a nutritional risk factor if weight loss of 10% or more of usual body weight occurs.
Reference: Holick, M. (2005). The Vitamin D Epidemic and its Health Consequences. The Journal of Nutrition; 135:2739S-48S.
Saturday, June 6, 2009
The Facts About Glutathione and Parkinson's Disease
Author: Priya Shah
Parkinson's Disease (PD), a devastating illness, occurs in one of every 100 people over 65.
It is a slowly progressing disease of the nervous system that results in progressive destruction of brain cells (neurons) in an area of the brain called the substantia nigra. Death occurs usually as a result of secondary complications such as infection.
One of the mechanisms known to destroy neurons is damage by free radicals or reactive oxygen species - destructive molecules produced by oxidation of the neurotransmitter dopamine.
The Role of Dopamine
The cells of the substantia nigra use dopamine - a chemical messenger between brain or nerve cells - to communicate with cells in another region of the brain called the striatum.
When nigral cells are lost, nigral dopamine levels fall, resulting in a decrease in striatal dopamine.
The typical symptoms of PD - motor function deficiencies characterized by muscle rigidity, jerky movements, rhythmic resting tremors - are the result of low levels of striatal dopamine.
Most dopaminergic drugs used to treat PD, are aimed at temporarily replenishing or mimicking dopamine. They improve some symptoms, but do not restore normal brain function nor halt brain cell destruction.
Dopaminergic drugs are generally effective at first in reducing many PD symptoms, but over time they lose their effect.
They also cause severe side effects because they overstimulate nerve cells elsewhere in the body and cause confusion, hallucinations, nausea and fluctuations in the movement of limbs.
The Role of Antioxidants
When dopaminergic neurons are lost in the course of Parkinson's disease, the metabolism of dopamine is increased - which in turn increases the formation of highly neurotoxic hydroxyl radicals.
The most important free radical scavenger in the cells of the substantia nigra is the powerful brain antioxidant, glutathione. Glutathione levels in PD patients are low.
And as we age, levels of glutathione in the dopaminergic neurons of the substantia nigra decreases. This appears to hasten cell death and advance the progression of PD.
At least 80 percent of the substantia nigra cells are lost before symptoms of Parkinson's disease become apparent. This is why it becomes essential to protect or maintain these cells under oxidative stress.
How does Glutathione help in Parkinson's Disease?
Several factors explain why glutathione is so beneficial in Parkinson's disease.
1. Glutathione increases the sensitivity of the brain to dopamine. So although glutathione doesn't raise dopamine levels, it allows the dopamine in the brain to be more effective.
2. Glutathione's powerful antioxidant activity protects the brain from free radical damage.
3. An even more intriguing benefit of glutathione lies in its powerful detoxification ability.
Its a well known fact that most Parkinson's patients are deficient in their ability to detoxify chemicals to which they are exposed.
The unfortunate few who harbor an inherited flaw in their detoxification pathways are at far greater risk to the brain damaging effects of a wide variety of toxins.
Glutathione is one of the most important components of the liver's detoxification system. Glutathione therapy is one of the most effective techniques for enhancing liver and brain detoxification.
Glutathione treatments considerably improve some of the symptoms of Parkinson's disease including difficulties with rigidity, walking, movement, coordination and speech. A marked reduction of tremor has been observed as well as a decrease in depression.
Glutathione and N-acetyl-L-cysteine (a glutathione precursor) have been shown to be very effective in protecting the nerves in the substantia nigra from being destroyed by oxidative stress.
Glutathione Therapy in Parkinson's Disease
The practical problem in increasing glutathione levels is that taking glutathione itself as a supplement does not boost cellular glutathione levels, since glutathione breaks down in the digestive tract before it reaches the cells.
However, intravenous glutathione therapy and taking glutathione precursors are both effective in boosting intracellular levels of glutathione.
Intravenous Glutathione Therapy:
Intravenous glutathione injections have been shown to have amazing and quick results.
Dr. David Perlmutter, a pioneer in this therapy, has developed a protocol utilized at the Perlmutter Health Center for administering intravenous glutathione to Parkinson's patients.
Following even a single dosage of intravenous glutathione - often in as little as 15 minutes - the ability to walk, turn around and move their arms is almost completely restored.
Glutathione Precursors:
Dietary antioxidants and supplements that increase cellular glutathione, such as alpha lipoic acid, NAC, pycnogenol, the herb silymarin (milk thistle), are effective in restoring normal function.
N-acetyl-cysteine (NAC) and un-denatured, whey protein both supply glutathione precursors intracellularly, enhance the body's production of glutathione and aid the detoxification process.
Other nutritional supplements which aid the detoxification process include selenium, vitamins E and C.
Parkinson's Disease (PD), a devastating illness, occurs in one of every 100 people over 65.
It is a slowly progressing disease of the nervous system that results in progressive destruction of brain cells (neurons) in an area of the brain called the substantia nigra. Death occurs usually as a result of secondary complications such as infection.
One of the mechanisms known to destroy neurons is damage by free radicals or reactive oxygen species - destructive molecules produced by oxidation of the neurotransmitter dopamine.
The Role of Dopamine
The cells of the substantia nigra use dopamine - a chemical messenger between brain or nerve cells - to communicate with cells in another region of the brain called the striatum.
When nigral cells are lost, nigral dopamine levels fall, resulting in a decrease in striatal dopamine.
The typical symptoms of PD - motor function deficiencies characterized by muscle rigidity, jerky movements, rhythmic resting tremors - are the result of low levels of striatal dopamine.
Most dopaminergic drugs used to treat PD, are aimed at temporarily replenishing or mimicking dopamine. They improve some symptoms, but do not restore normal brain function nor halt brain cell destruction.
Dopaminergic drugs are generally effective at first in reducing many PD symptoms, but over time they lose their effect.
They also cause severe side effects because they overstimulate nerve cells elsewhere in the body and cause confusion, hallucinations, nausea and fluctuations in the movement of limbs.
The Role of Antioxidants
When dopaminergic neurons are lost in the course of Parkinson's disease, the metabolism of dopamine is increased - which in turn increases the formation of highly neurotoxic hydroxyl radicals.
The most important free radical scavenger in the cells of the substantia nigra is the powerful brain antioxidant, glutathione. Glutathione levels in PD patients are low.
And as we age, levels of glutathione in the dopaminergic neurons of the substantia nigra decreases. This appears to hasten cell death and advance the progression of PD.
At least 80 percent of the substantia nigra cells are lost before symptoms of Parkinson's disease become apparent. This is why it becomes essential to protect or maintain these cells under oxidative stress.
How does Glutathione help in Parkinson's Disease?
Several factors explain why glutathione is so beneficial in Parkinson's disease.
1. Glutathione increases the sensitivity of the brain to dopamine. So although glutathione doesn't raise dopamine levels, it allows the dopamine in the brain to be more effective.
2. Glutathione's powerful antioxidant activity protects the brain from free radical damage.
3. An even more intriguing benefit of glutathione lies in its powerful detoxification ability.
Its a well known fact that most Parkinson's patients are deficient in their ability to detoxify chemicals to which they are exposed.
The unfortunate few who harbor an inherited flaw in their detoxification pathways are at far greater risk to the brain damaging effects of a wide variety of toxins.
Glutathione is one of the most important components of the liver's detoxification system. Glutathione therapy is one of the most effective techniques for enhancing liver and brain detoxification.
Glutathione treatments considerably improve some of the symptoms of Parkinson's disease including difficulties with rigidity, walking, movement, coordination and speech. A marked reduction of tremor has been observed as well as a decrease in depression.
Glutathione and N-acetyl-L-cysteine (a glutathione precursor) have been shown to be very effective in protecting the nerves in the substantia nigra from being destroyed by oxidative stress.
Glutathione Therapy in Parkinson's Disease
The practical problem in increasing glutathione levels is that taking glutathione itself as a supplement does not boost cellular glutathione levels, since glutathione breaks down in the digestive tract before it reaches the cells.
However, intravenous glutathione therapy and taking glutathione precursors are both effective in boosting intracellular levels of glutathione.
Intravenous Glutathione Therapy:
Intravenous glutathione injections have been shown to have amazing and quick results.
Dr. David Perlmutter, a pioneer in this therapy, has developed a protocol utilized at the Perlmutter Health Center for administering intravenous glutathione to Parkinson's patients.
Following even a single dosage of intravenous glutathione - often in as little as 15 minutes - the ability to walk, turn around and move their arms is almost completely restored.
Glutathione Precursors:
Dietary antioxidants and supplements that increase cellular glutathione, such as alpha lipoic acid, NAC, pycnogenol, the herb silymarin (milk thistle), are effective in restoring normal function.
N-acetyl-cysteine (NAC) and un-denatured, whey protein both supply glutathione precursors intracellularly, enhance the body's production of glutathione and aid the detoxification process.
Other nutritional supplements which aid the detoxification process include selenium, vitamins E and C.
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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