The cellular breakdown and oxidation of cells due to free radical damage can lead to many types of diseases, premature aging, and many other harmful health conditions. Protecting the human body, inside and out, with antioxidants like vitamin E is a pro-active way to combat future cellular damage.
How Vitamin E Helps
Vitamin E neutralizes free radicals in the body that attack cells to cause tissue and cellular damage (Lifeclinic). For optimum benefits to the skin, vitamin E should be applied topically in a lotion or cream. It can absorb effectively into the skin and provide many anti-aging benefits. Internally, vitamin E works best as a supplement or found naturally in foods.
Lots of natural fruits and vegetables contain Vitamin E (Lifeclinic), including:
•wheat germ
•vegetable oil and margarine
•avocado
•whole grain products
•egg yolk
•nuts
•liver
•peanut butter
How Much is Enough
Vitamin E is fat-soluble, which means that it is stored in the fat tissues of the body for a period of several days to six months (Lifeclinic). Too much of a fat-soluble nutrient can become stored in the liver, leading to some health problems, so it's best to regulate how much vitamin E is being taken in. Mega-doses will lead to toxicity.
Only small amounts of vitamin E, like any vitamin, are required to get the job done. "Eating a normal diet of foods rich in (vitamin E) won't cause a problem" (Lifeclinic). Refrigerating fresh produce will help maintain high levels of vitamin E within; vitamin supplements should be stored at room temperature for best effectiveness.
Women need about eight milligrams per day and men need 10 milligrams per day included in their diet.
Benefits to the Body
When taken orally, vitamin E has been shown to increase and regulate the body's levels of vitamin A as well as boosting the immune system. It promotes good blood circulation and can prevent the formation of blood clots, especially in people with diabetes (Healthy Skin).
A daily vitamin E intake has been linked to the following benefits for the body (Healthy Skin):
•menstrual pain
•low sperm count
•inflammation of eye tissues
•cataracts
•restless leg syndrome
•relief from muscle cramps
•Alzheimer's disease
•Parkinson's disease
•rheumatoid arthritis
•asthma
•diabetes complication (possibly treating and preventing diabetes itself)
•cardiovascular disease
•prostate cancer
•breast cancer
Too little vitamin E, though rare, can lead to nausea and digestive tract problems, so it's best to make sure to maintain a healthy diet rich with fruits and vegetables each day.
For more information go to www.parkinsonresearchfoundation.org
Thursday, December 3, 2009
Monday, November 23, 2009
Vitamin D 3: Dynamo Defender of Disease
Vitamin D is a very complex substance. For more than half a century vitamin D was thought only to mineralize bones. But recent studies indicate that it does much more:
•Regulates calcium in all cells (especially brain cells)
•Protects the immune system
•Regulates cell growth and cell death
•Provides antioxidant and antiviral benefits
Since foods contain very little vitamin D, the body’s major source is from that manufactured in the deeper layers of the skin. Food, even fortified milk, is a poor source of vitamin D-3. This leaves sun exposure and vitamin D-3 supplements as the two most important sources. Many forms of commercial vitamin D supplements are not the active form.
When you buy vitamin D supplements, make sure they are vitamin D-3!
Vitamin D-3 and Parkinson’s Disease
Parkinson’s disease is another neurodegenerative disease of aging that is strongly related to chronic brain inflammation, but different parts of the brain are involved than in Alzheimer’s disease.
This means that your best protection against developing neurodegenerative diseases is to take vitamin D-3 in higher doses than the recommended daily allowance (RDA) every day to attain maximum protection.
What Are Recommended Doses?
Recommended levels of supplemental vitamin D have recently been shown to be far too low at 200 to 400 IU a day. The American Journal of Clinical Nutrition found that safety concerns with vitamin D toxicity are grossly exaggerated and that the daily dose should be 2,000 IU a day.
Recent reviews by health “experts” have revised the recommended doses for vitamin D from 400 IU to 2,000 IU a day, a dramatic five-fold increase. Daily doses of 10,000 IU or less have been shown to produce no complications. For daily maintenance in otherwise healthy people, 2,000 IU a day appears to be adequate. For those with autoimmune diseases, cancer or viral illnesses, higher doses may be needed — doses as high as 5,000 IU a day.
For more information go to www.parkinsonresearchfoundation.org
•Regulates calcium in all cells (especially brain cells)
•Protects the immune system
•Regulates cell growth and cell death
•Provides antioxidant and antiviral benefits
Since foods contain very little vitamin D, the body’s major source is from that manufactured in the deeper layers of the skin. Food, even fortified milk, is a poor source of vitamin D-3. This leaves sun exposure and vitamin D-3 supplements as the two most important sources. Many forms of commercial vitamin D supplements are not the active form.
When you buy vitamin D supplements, make sure they are vitamin D-3!
Vitamin D-3 and Parkinson’s Disease
Parkinson’s disease is another neurodegenerative disease of aging that is strongly related to chronic brain inflammation, but different parts of the brain are involved than in Alzheimer’s disease.
This means that your best protection against developing neurodegenerative diseases is to take vitamin D-3 in higher doses than the recommended daily allowance (RDA) every day to attain maximum protection.
What Are Recommended Doses?
Recommended levels of supplemental vitamin D have recently been shown to be far too low at 200 to 400 IU a day. The American Journal of Clinical Nutrition found that safety concerns with vitamin D toxicity are grossly exaggerated and that the daily dose should be 2,000 IU a day.
Recent reviews by health “experts” have revised the recommended doses for vitamin D from 400 IU to 2,000 IU a day, a dramatic five-fold increase. Daily doses of 10,000 IU or less have been shown to produce no complications. For daily maintenance in otherwise healthy people, 2,000 IU a day appears to be adequate. For those with autoimmune diseases, cancer or viral illnesses, higher doses may be needed — doses as high as 5,000 IU a day.
For more information go to www.parkinsonresearchfoundation.org
Friday, November 13, 2009
Coffee Or Tea?
By Audrey Kim
Every fall, school and life seem to pick up speed and overwhelm college students with stress, anxiety and all-nighters. Exhaustion becomes the norm that underlies all activity and it comes to replace the boundless energy we once had in the summer, just a few weeks ago.
Soon enough, our small talk in between classes will be consumed with the depths of exhaustion and its various cures, such as deciding whether to have a jolting cup of java or a cup of tea, pinkie-lifting tranquility.
The benefits of caffeine culture for college students include the ability to combat slumber and ride out the misery of sleep deprivation. As an increasing number of UC Irvine students join the ranks of those relying on caffeine to add some pep to their step, the question is whether they are putting their faith in coffee or tea.
Tessa Zelaya, a third-year social ecology major and Starbucks barista, says, ‘I drink coffee for the taste. Tea is just too watered down. I need caffeine to speed up my day, so I’ll drink around four cups.’
She adds, ‘At Starbucks, I’ve noticed that people are a lot more health conscious from the shift in orders. There are more espresso drinks instead of frappuccinos; especially non-fat lattes.’
‘Tea is healthier and lighter,’ said first-year biological sciences major Kevin Ergina. ‘It helps me urinate and it’s more tasty than coffee. Caffeine is something I try to stay away from.’
People are increasingly realizing that those caffeinated beverages they drink all night to help them finish their assignments are affecting their health, and they need to focus more on the beverage itself and less on the jolt. This critical awareness has sparked the debate over the health benefits that coffee and tea offer and spawned countless research studies.
The Journal of the American Medical Association did a report on a team of Japanese researchers who were able to link green tea consumption with decreased mortality from all causes, including cardiovascular disease. Green tea is high in polyphenols, which are compounds with strong antioxidant activity that in test-tube and animal models show anticancer and heart-protective effects.
The researchers followed 40,530 healthy adults from the ages of 40 to 79 in a region of northeastern Japan, where most people drink green tea. They monitored these adults for up to 11 years. Those who drank five or more cups of green tea a day had significantly lower mortality rates than those who drank less than one cup a day. There were also fewer deaths from cardiovascular disease.
But the results showed no such association with deaths from cancer. Nor was consumption of oolong or black tea linked to any decrease in mortality. Those teas are more oxidized in processing, which not only darkens the color of the leaves and changes their flavor but also reduces their polyphenol content.
Habitual tea drinkers’ reduced cancer risk might stem from tea’s high antioxidant capacity. Tea might protect the heart by relaxing blood vessels, inhibiting clots and reducing cholesterol levels. And researchers speculate that the fluoride and estrogen-like substances in tea may bolster bone density.
Coffee is more complicated. It has received both gold stars and black marks in the medical literature. It, too, contains antioxidants, although they have not been studied as well as the polyphenols in tea. However, evidence for the health benefits of coffee is growing.
In the European Journal of Clinical Nutrition, a group of investigators from Finland, Italy and the Netherlands report that coffee seems to protect against age-related cognitive decline. The scientists studied 676 healthy men born from 1900 to 1920 and followed them for 10 years, using standardized measures of cognitive function.
Their conclusion: the men who consumed coffee had significantly less cognitive impairment than those who didn’t. Three cups a day seemed to provide maximum protection.
Population studies like those help form hypotheses about relationships between dietary habits and long-term health. But scientists still have to test our suppositions in controlled conditions and measure the effects of coffee and tea on various systems of the body.
A joint study by the Harvard School of Public Health and Brigham & Young Women’s Hospital has found that there is no long-term link between coffee consumption and increased blood pressure in women.
The BBC Health reports found that coffee has been linked with a number of the risk factors for coronary heart disease, including increased blood pressure and high blood cholesterol levels.
However, no relationship has been found between coffee drinkers and the likelihood of developing coronary heart disease. Research has found that coffee may reduce the risk of developing gallstones, kidney stones and colorectal cancer.
A couple of cups of coffee a day is safe, but much more will raise the risk of other problems and side effects, including jittery hands, disruption to the sleep cycle and palpitations, not to mention stained teeth.
Yet it’s difficult to suggest a safe limit for coffee intake because of the huge variation in caffeine content of different brands and an individual’s sensitivity to the drug. People with high blood pressure and pregnant women are advised to limit their caffeine consumption.
For the rest of the population, there’s no evidence coffee does any long-term harm. Caffeine does have a mild diuretic effect, however, so try to include plenty of non-caffeinated drinks throughout the day as well.
Caffeinated and decaf coffee each contain antioxidants and other substances that may help regulate blood sugar, which may explain the apparently reduced diabetes risk. Certain compounds in coffee also appear to help prevent bile from crystallizing into gallstones. Also, caffeine may cut the risk of Parkinson’s by boosting supplies of the brain chemical dopamine, at least in men.
Although coffee often seems more ubiquitous due to the Starbucks culture, consumption of tea is quickly growing as well. One may argue the ceremony factor: tea requires patience to make, and the process is more enjoyable than the rush of making coffee.
Kombucha tea has become popular, but there aren’t any clinical findings to verify its health effects. Kombucha mushroom tea, also known as ‘Manchurian tea’ or ‘Kargasok tea,’ is not actually derived from a mushroom, but from the fermentation of various yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar, and the resulting mix is allowed to ferment for a week or more.
However, research can only go so far. Dr. Soheyla D. Gharib of the Center for Wellness and Health Communication at Harvard University Health Services notes the old adage: ‘everything in moderation.’
Most students say research studies are unlikely to change their behavior, though the results may sit in the back of their minds.
‘I’m just annoyed with it all,’ said fifth-year mechanical aerospace engineering major Paul Zelaya. ‘It’s the 21st century, and we figured out how to get to the moon, but we’re still debating about whether or not we should be drinking more coffee or tea.’
Tiffanie Ramos, a second-year psychology major, says, ‘It’s not a religion. It’s just a drink.’
For more information go to www.parkinsonresearchfoundation.org
Every fall, school and life seem to pick up speed and overwhelm college students with stress, anxiety and all-nighters. Exhaustion becomes the norm that underlies all activity and it comes to replace the boundless energy we once had in the summer, just a few weeks ago.
Soon enough, our small talk in between classes will be consumed with the depths of exhaustion and its various cures, such as deciding whether to have a jolting cup of java or a cup of tea, pinkie-lifting tranquility.
The benefits of caffeine culture for college students include the ability to combat slumber and ride out the misery of sleep deprivation. As an increasing number of UC Irvine students join the ranks of those relying on caffeine to add some pep to their step, the question is whether they are putting their faith in coffee or tea.
Tessa Zelaya, a third-year social ecology major and Starbucks barista, says, ‘I drink coffee for the taste. Tea is just too watered down. I need caffeine to speed up my day, so I’ll drink around four cups.’
She adds, ‘At Starbucks, I’ve noticed that people are a lot more health conscious from the shift in orders. There are more espresso drinks instead of frappuccinos; especially non-fat lattes.’
‘Tea is healthier and lighter,’ said first-year biological sciences major Kevin Ergina. ‘It helps me urinate and it’s more tasty than coffee. Caffeine is something I try to stay away from.’
People are increasingly realizing that those caffeinated beverages they drink all night to help them finish their assignments are affecting their health, and they need to focus more on the beverage itself and less on the jolt. This critical awareness has sparked the debate over the health benefits that coffee and tea offer and spawned countless research studies.
The Journal of the American Medical Association did a report on a team of Japanese researchers who were able to link green tea consumption with decreased mortality from all causes, including cardiovascular disease. Green tea is high in polyphenols, which are compounds with strong antioxidant activity that in test-tube and animal models show anticancer and heart-protective effects.
The researchers followed 40,530 healthy adults from the ages of 40 to 79 in a region of northeastern Japan, where most people drink green tea. They monitored these adults for up to 11 years. Those who drank five or more cups of green tea a day had significantly lower mortality rates than those who drank less than one cup a day. There were also fewer deaths from cardiovascular disease.
But the results showed no such association with deaths from cancer. Nor was consumption of oolong or black tea linked to any decrease in mortality. Those teas are more oxidized in processing, which not only darkens the color of the leaves and changes their flavor but also reduces their polyphenol content.
Habitual tea drinkers’ reduced cancer risk might stem from tea’s high antioxidant capacity. Tea might protect the heart by relaxing blood vessels, inhibiting clots and reducing cholesterol levels. And researchers speculate that the fluoride and estrogen-like substances in tea may bolster bone density.
Coffee is more complicated. It has received both gold stars and black marks in the medical literature. It, too, contains antioxidants, although they have not been studied as well as the polyphenols in tea. However, evidence for the health benefits of coffee is growing.
In the European Journal of Clinical Nutrition, a group of investigators from Finland, Italy and the Netherlands report that coffee seems to protect against age-related cognitive decline. The scientists studied 676 healthy men born from 1900 to 1920 and followed them for 10 years, using standardized measures of cognitive function.
Their conclusion: the men who consumed coffee had significantly less cognitive impairment than those who didn’t. Three cups a day seemed to provide maximum protection.
Population studies like those help form hypotheses about relationships between dietary habits and long-term health. But scientists still have to test our suppositions in controlled conditions and measure the effects of coffee and tea on various systems of the body.
A joint study by the Harvard School of Public Health and Brigham & Young Women’s Hospital has found that there is no long-term link between coffee consumption and increased blood pressure in women.
The BBC Health reports found that coffee has been linked with a number of the risk factors for coronary heart disease, including increased blood pressure and high blood cholesterol levels.
However, no relationship has been found between coffee drinkers and the likelihood of developing coronary heart disease. Research has found that coffee may reduce the risk of developing gallstones, kidney stones and colorectal cancer.
A couple of cups of coffee a day is safe, but much more will raise the risk of other problems and side effects, including jittery hands, disruption to the sleep cycle and palpitations, not to mention stained teeth.
Yet it’s difficult to suggest a safe limit for coffee intake because of the huge variation in caffeine content of different brands and an individual’s sensitivity to the drug. People with high blood pressure and pregnant women are advised to limit their caffeine consumption.
For the rest of the population, there’s no evidence coffee does any long-term harm. Caffeine does have a mild diuretic effect, however, so try to include plenty of non-caffeinated drinks throughout the day as well.
Caffeinated and decaf coffee each contain antioxidants and other substances that may help regulate blood sugar, which may explain the apparently reduced diabetes risk. Certain compounds in coffee also appear to help prevent bile from crystallizing into gallstones. Also, caffeine may cut the risk of Parkinson’s by boosting supplies of the brain chemical dopamine, at least in men.
Although coffee often seems more ubiquitous due to the Starbucks culture, consumption of tea is quickly growing as well. One may argue the ceremony factor: tea requires patience to make, and the process is more enjoyable than the rush of making coffee.
Kombucha tea has become popular, but there aren’t any clinical findings to verify its health effects. Kombucha mushroom tea, also known as ‘Manchurian tea’ or ‘Kargasok tea,’ is not actually derived from a mushroom, but from the fermentation of various yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar, and the resulting mix is allowed to ferment for a week or more.
However, research can only go so far. Dr. Soheyla D. Gharib of the Center for Wellness and Health Communication at Harvard University Health Services notes the old adage: ‘everything in moderation.’
Most students say research studies are unlikely to change their behavior, though the results may sit in the back of their minds.
‘I’m just annoyed with it all,’ said fifth-year mechanical aerospace engineering major Paul Zelaya. ‘It’s the 21st century, and we figured out how to get to the moon, but we’re still debating about whether or not we should be drinking more coffee or tea.’
Tiffanie Ramos, a second-year psychology major, says, ‘It’s not a religion. It’s just a drink.’
For more information go to www.parkinsonresearchfoundation.org
Wednesday, November 4, 2009
Dietary supplement may stall Parkinson’s
An over-the-counter dietary supplement may help slow the progression of Parkinson’s Disease, a degenerative neurological disorder marked by tremor, stiffness of the limbs and trunk, impaired balance and coordination, and slowing of movements.
The supplement, called coenzyme Q10, is a vitamin-like compound with powerful antioxidant properties that is vital for the proper function of virtually every cell in the human body.
Although it is produced naturally by the body, levels typically dwindle with age.
A growing body of scientific evidence suggests that low levels of coenzyme Q10 play an important role in many age-related diseases.
The results of several recent studies show that individuals with Parkinson’s have lower levels of coenzyme Q10 compared to those without the disorder.
Supplementation with coenzyme Q10 can help boost levels in the body and protect the specific area of the brain damaged by the disease.
In a 16-month clinical trial, researchers evaluated the effects of coenzyme Q10 in 80 individuals with early-stage Parkinson’s disease. Reporting in the medical journal Archives of Neurology, the scientists noted the supplement was safe and well tolerated in daily doses ranging from 300 mg to 1,200 mg.
At doses of 1,200 mg per day, individuals with Parkinson’s experienced significantly less functional decline and were better able to carry out activities of daily life, such as feeding and dressing themselves, compared to those treated with a placebo pill.
These findings are particularly important, since few treatment options are available and, to date, no prescription drugs have been found effective in slowing the natural course of the disease.
Coenzyme Q10 may benefit individuals with other neurological disorders. In preliminary trials, the dietary supplement was found to slow the progression of dementia in patients with Alzheimer’s disease.
In individuals with migraines, coenzyme Q10 has been shown to significantly reduce the frequency and severity of headaches, especially when taken daily for a period of at least three months.
In a study published in the medical journal Cephalgia, researchers found that daily doses of 150 mg coenzyme Q10 reduced migraine symptoms by half in more than 60 percent of individuals treated.
Coenzyme Q10 appears to be just as beneficial for the cardiovascular system as it is for the brain.
The supplement is often recommended for individuals who have suffered a heart attack and for those diagnosed with congestive heart failure.
The results of several clinical trials have demonstrated that daily doses of 100 mg to 200 mg can improve cardiac function and reduce the risk of future heart attacks in these patients.
For individuals who suffer from heart-related chest pain known as angina pectoris, supplementation appears to improve exercise tolerance and to protect the heart from further damage.
Numerous studies have proven coenzyme Q10 beneficial in the treatment of hypertension. Daily doses of the supplement have been found to produce measurable reductions in blood pressure, similar to the reductions achieved with some prescription medications.
Interest in coenzyme Q10 as a potential therapeutic agent in the treatment of cancer arose after scientists discovered low blood levels of the substance in individuals suffering from cancers of the breast, lung and pancreas. Preliminary research indicates the supplement may be beneficial in the treatment of these cancers, especially when combined with other therapies, including chemotherapy and radiation.
Use of the supplement also has been found beneficial in the treatment of gum disease, chronic fatigue syndrome, asthma, male infertility and age-related macular degeneration, a leading cause of vision loss in the elderly.
While aging and poor nutrition are believed to be the most common cause of low blood levels of coenzyme Q10, there is evidence that certain cholesterol-lowering drugs, known as statins, interfere with the body’s ability to produce the substance.
More research is needed to determine whether coenzyme Q10 supplementation should be routinely recommended for individuals taking these cholesterol-lowering drugs.
It is possible to modestly boost your intake -- and your blood levels -- of coenzyme Q10 without taking a handful of pills.
Good food sources of the substance include meat, poultry and fish, as well as nuts and canola oil.
To obtain a therapeutic dose of coenzyme Q10, you’ll probably need a dietary supplement, which you can get without a prescription at pharmacies and health food stores.
Although most adults can safely take the nutritional supplement, it’s wise to consult your doctor first.
Taking coenzyme Q10 won’t keep you from aging, but it may help protect you from many age-related diseases.
Rallie McAllister is a board-certified family physician, speaker and the author of several books, including “Healthy Lunchbox: The Working Mom’s Guide to Keeping You and Your Kids Trim.” Her Web site is www.rallieonhealth.com.
She has also created www.MommyMDGuides.com, which features the advice of mommy MDs from top-notch hospitals, medical centers and universities around the country.
For more information go to www.parkinsonresearchfoundation.org
The supplement, called coenzyme Q10, is a vitamin-like compound with powerful antioxidant properties that is vital for the proper function of virtually every cell in the human body.
Although it is produced naturally by the body, levels typically dwindle with age.
A growing body of scientific evidence suggests that low levels of coenzyme Q10 play an important role in many age-related diseases.
The results of several recent studies show that individuals with Parkinson’s have lower levels of coenzyme Q10 compared to those without the disorder.
Supplementation with coenzyme Q10 can help boost levels in the body and protect the specific area of the brain damaged by the disease.
In a 16-month clinical trial, researchers evaluated the effects of coenzyme Q10 in 80 individuals with early-stage Parkinson’s disease. Reporting in the medical journal Archives of Neurology, the scientists noted the supplement was safe and well tolerated in daily doses ranging from 300 mg to 1,200 mg.
At doses of 1,200 mg per day, individuals with Parkinson’s experienced significantly less functional decline and were better able to carry out activities of daily life, such as feeding and dressing themselves, compared to those treated with a placebo pill.
These findings are particularly important, since few treatment options are available and, to date, no prescription drugs have been found effective in slowing the natural course of the disease.
Coenzyme Q10 may benefit individuals with other neurological disorders. In preliminary trials, the dietary supplement was found to slow the progression of dementia in patients with Alzheimer’s disease.
In individuals with migraines, coenzyme Q10 has been shown to significantly reduce the frequency and severity of headaches, especially when taken daily for a period of at least three months.
In a study published in the medical journal Cephalgia, researchers found that daily doses of 150 mg coenzyme Q10 reduced migraine symptoms by half in more than 60 percent of individuals treated.
Coenzyme Q10 appears to be just as beneficial for the cardiovascular system as it is for the brain.
The supplement is often recommended for individuals who have suffered a heart attack and for those diagnosed with congestive heart failure.
The results of several clinical trials have demonstrated that daily doses of 100 mg to 200 mg can improve cardiac function and reduce the risk of future heart attacks in these patients.
For individuals who suffer from heart-related chest pain known as angina pectoris, supplementation appears to improve exercise tolerance and to protect the heart from further damage.
Numerous studies have proven coenzyme Q10 beneficial in the treatment of hypertension. Daily doses of the supplement have been found to produce measurable reductions in blood pressure, similar to the reductions achieved with some prescription medications.
Interest in coenzyme Q10 as a potential therapeutic agent in the treatment of cancer arose after scientists discovered low blood levels of the substance in individuals suffering from cancers of the breast, lung and pancreas. Preliminary research indicates the supplement may be beneficial in the treatment of these cancers, especially when combined with other therapies, including chemotherapy and radiation.
Use of the supplement also has been found beneficial in the treatment of gum disease, chronic fatigue syndrome, asthma, male infertility and age-related macular degeneration, a leading cause of vision loss in the elderly.
While aging and poor nutrition are believed to be the most common cause of low blood levels of coenzyme Q10, there is evidence that certain cholesterol-lowering drugs, known as statins, interfere with the body’s ability to produce the substance.
More research is needed to determine whether coenzyme Q10 supplementation should be routinely recommended for individuals taking these cholesterol-lowering drugs.
It is possible to modestly boost your intake -- and your blood levels -- of coenzyme Q10 without taking a handful of pills.
Good food sources of the substance include meat, poultry and fish, as well as nuts and canola oil.
To obtain a therapeutic dose of coenzyme Q10, you’ll probably need a dietary supplement, which you can get without a prescription at pharmacies and health food stores.
Although most adults can safely take the nutritional supplement, it’s wise to consult your doctor first.
Taking coenzyme Q10 won’t keep you from aging, but it may help protect you from many age-related diseases.
Rallie McAllister is a board-certified family physician, speaker and the author of several books, including “Healthy Lunchbox: The Working Mom’s Guide to Keeping You and Your Kids Trim.” Her Web site is www.rallieonhealth.com.
She has also created www.MommyMDGuides.com, which features the advice of mommy MDs from top-notch hospitals, medical centers and universities around the country.
For more information go to www.parkinsonresearchfoundation.org
Tuesday, October 27, 2009
Why you need more vitamin D
By Susan Male-Smith
"I drink a lot of milk, so I'm probably fine." So says Boston resident Doug Bennett in response to all the recent attention given to vitamin D. But like most Americans with the same ho-hum reaction, he's oh-so-wrong. Why? Milk and other foods don't contain nearly enough vitamin D to meet most people's needs, and while your body actually makes its own vitamin D from sunlight, people are spending more and more time indoors -- and when we do go out, we slather on sunscreen, which protects against skin cancer but also prevents vitamin D production. And now that we're heading into winter ... well, you can see where this is heading.
Americans Don't Get Enough Vitamin D
An alarming three out of four Americans are seriously short of vitamin D, according to the results of a recent study conducted at the University of Colorado. And while 77 percent of Caucasians are in jeopardy, nearly all African-Americans (97 percent) and most Hispanics (90 percent) need more D. (This is because their darker skin prevents them from making as much D from sunlight as people with lighter skin.) Moreover, a new study published in the September issue of Pediatrics reports that 70 percent of children don't get enough D.
While today's vitamin D shortfalls are less dramatic than the severe, rickets-producing deficiencies of the past, it's far more insidious. Researchers have found that insufficient vitamin D has serious, far-reaching ramifications, including:
Higher rates of cancer Some of the strongest research links low D levels with colon cancer, which is much more common at northern latitudes. In fact, the active form of vitamin D inhibits cell growth, making it a natural cancer fighter. "All cancers, even melanoma [skin cancer], have a strong link to low D levels," notes Robert P. Heaney, M.D., of the Osteoporosis Research Center at Creighton University in Omaha, Neb.
Increased risk of heart disease and diabetes Among children in the Pediatrics study, those with insufficient D had higher blood pressure and lower levels of high-density lipoprotein (HDL) cholesterol (the good kind), both of which put them at risk for future heart disease. Adolescents in the study also had elevated blood sugar, foretelling a flirtation with diabetes.
More colds and flu In the University of Colorado study, "low vitamin D levels were associated with a 35 percent increased risk of respiratory infections, like the common cold and influenza," says lead researcher Adit Ginde, M.D. "For those with chronic lung conditions, the link was even stronger -- people with asthma had five times the risk of respiratory infection, those with emphysema twice the risk."
A host of other maladies As research continues, experts are finding that insufficient vitamin D levels are tied to a host of maladies, including pregnancy-related complications, Parkinson's disease, multiple sclerosis, arthritis and even dementia.
How Much Vitamin D Do You Need?
While the recommended dietary allowance (RDA) is still 400 international units (IU) of vitamin D per day, nearly every expert will tell you that's simply not enough, and you can bet the RDA will change next year when a government panel weighs in. "Most Americans need at least 1,000 IU a day," says Ginde, "and many require even higher doses."
What about the milk that Doug Bennett touts as his saving grace? When the government mandated vitamin D fortification to prevent rickets, they set the level at 100 IU per cup. That was fine when we were aiming for 400 IU a day, but it won't get you close to the 1,000+ IU experts recommend today. Moreover, few foods contain vitamin D naturally. There's a little in fatty fish and egg yolks, but not enough to make a big difference. And from November to February, even the sun can't do its thing. It just isn't strong enough. So to make sure you get enough of this essential nutrient:
Take a vitamin D supplement. Michael Holick, M.D., Ph.D., director of the Vitamin D Laboratory at Boston University, recommends 1,000 to 2,000 IU daily, especially in the fall, winter and spring. And don't worry about getting too much; one study found that 10,000 IU a day is safe, even when taken for a year.
When buying supplements, be sure to look for D3 (cholecalciferol), which is much better absorbed than D2 (ergocalciferol).
Try to get 10 to 15 minutes of unprotected sun on your arms, neck and face every day. (The risk of harmful effects is small as long as you don't overdo.)
Ask your doctor to check the 25-hydroxy vitamin D levels in your blood. For the most accurate results, get tested in the winter, when your D level is at its lowest. Aim for at least 30 ng/mL.
Vitamin D is the new "it" nutrient for a reason. Research shows it does so much more than we thought, at a time when we're getting far less than we ever did. So enjoy your milk, take a D3 supplement, get some sun and have your D blood level checked. Your body will thank you.
For more information go to www.parkinsonresearchfoundation.org
"I drink a lot of milk, so I'm probably fine." So says Boston resident Doug Bennett in response to all the recent attention given to vitamin D. But like most Americans with the same ho-hum reaction, he's oh-so-wrong. Why? Milk and other foods don't contain nearly enough vitamin D to meet most people's needs, and while your body actually makes its own vitamin D from sunlight, people are spending more and more time indoors -- and when we do go out, we slather on sunscreen, which protects against skin cancer but also prevents vitamin D production. And now that we're heading into winter ... well, you can see where this is heading.
Americans Don't Get Enough Vitamin D
An alarming three out of four Americans are seriously short of vitamin D, according to the results of a recent study conducted at the University of Colorado. And while 77 percent of Caucasians are in jeopardy, nearly all African-Americans (97 percent) and most Hispanics (90 percent) need more D. (This is because their darker skin prevents them from making as much D from sunlight as people with lighter skin.) Moreover, a new study published in the September issue of Pediatrics reports that 70 percent of children don't get enough D.
While today's vitamin D shortfalls are less dramatic than the severe, rickets-producing deficiencies of the past, it's far more insidious. Researchers have found that insufficient vitamin D has serious, far-reaching ramifications, including:
Higher rates of cancer Some of the strongest research links low D levels with colon cancer, which is much more common at northern latitudes. In fact, the active form of vitamin D inhibits cell growth, making it a natural cancer fighter. "All cancers, even melanoma [skin cancer], have a strong link to low D levels," notes Robert P. Heaney, M.D., of the Osteoporosis Research Center at Creighton University in Omaha, Neb.
Increased risk of heart disease and diabetes Among children in the Pediatrics study, those with insufficient D had higher blood pressure and lower levels of high-density lipoprotein (HDL) cholesterol (the good kind), both of which put them at risk for future heart disease. Adolescents in the study also had elevated blood sugar, foretelling a flirtation with diabetes.
More colds and flu In the University of Colorado study, "low vitamin D levels were associated with a 35 percent increased risk of respiratory infections, like the common cold and influenza," says lead researcher Adit Ginde, M.D. "For those with chronic lung conditions, the link was even stronger -- people with asthma had five times the risk of respiratory infection, those with emphysema twice the risk."
A host of other maladies As research continues, experts are finding that insufficient vitamin D levels are tied to a host of maladies, including pregnancy-related complications, Parkinson's disease, multiple sclerosis, arthritis and even dementia.
How Much Vitamin D Do You Need?
While the recommended dietary allowance (RDA) is still 400 international units (IU) of vitamin D per day, nearly every expert will tell you that's simply not enough, and you can bet the RDA will change next year when a government panel weighs in. "Most Americans need at least 1,000 IU a day," says Ginde, "and many require even higher doses."
What about the milk that Doug Bennett touts as his saving grace? When the government mandated vitamin D fortification to prevent rickets, they set the level at 100 IU per cup. That was fine when we were aiming for 400 IU a day, but it won't get you close to the 1,000+ IU experts recommend today. Moreover, few foods contain vitamin D naturally. There's a little in fatty fish and egg yolks, but not enough to make a big difference. And from November to February, even the sun can't do its thing. It just isn't strong enough. So to make sure you get enough of this essential nutrient:
Take a vitamin D supplement. Michael Holick, M.D., Ph.D., director of the Vitamin D Laboratory at Boston University, recommends 1,000 to 2,000 IU daily, especially in the fall, winter and spring. And don't worry about getting too much; one study found that 10,000 IU a day is safe, even when taken for a year.
When buying supplements, be sure to look for D3 (cholecalciferol), which is much better absorbed than D2 (ergocalciferol).
Try to get 10 to 15 minutes of unprotected sun on your arms, neck and face every day. (The risk of harmful effects is small as long as you don't overdo.)
Ask your doctor to check the 25-hydroxy vitamin D levels in your blood. For the most accurate results, get tested in the winter, when your D level is at its lowest. Aim for at least 30 ng/mL.
Vitamin D is the new "it" nutrient for a reason. Research shows it does so much more than we thought, at a time when we're getting far less than we ever did. So enjoy your milk, take a D3 supplement, get some sun and have your D blood level checked. Your body will thank you.
For more information go to www.parkinsonresearchfoundation.org
Monday, October 19, 2009
Parkinson's Disease and Nutrition
By Steven Panzullo
Consulting a doctor about diet and exercise especially when you have Parkinson's disease is especially important. It is also important to eat a variety of food from all the food groups and to eat foods high in fiber which may include: cooked dried beans and peas, whole grain foods, bran, cereals, rice, pasta, and plenty of fresh fruit. It is also recommended to eat foods low in fat and cholesterol. Limiting sugars and salt is also a good idea. Drinking plenty of water is good as well to help flush anything bad out of your system.
To help control any nausea that may be caused by medications for people with Parkinson's disease you can try clear or ice cold liquids, and avoid acidic drinks such as orange or grapefruit juice because they may make nausea worse. Drinking liquids between meals instead of during them may also help with nausea related to Parkinson's disease medications. Eat more cold foods to avoid getting nauseous from the smell of hot foods. It is also suggested to rest after eating and keep your head elevated to lessen the nausea.
Other tips and nutrition for people with Parkinson's disease may include drinking plenty of liquids, drinking between bites to make swallowing easier, or add sauces to foods to make chewing and eating easier, eat sour candy or fruit chews to increase saliva in your mouth to help make chewing easier as well and consult a doctor about any special concerns or problems.
People with Parkinson's disease face daily challenges and struggles, but following these dieting and eating tips may help them and their loved ones to rest easier and feel more comfortable. That way they can continue to enjoy life for as long as possible.
For more information go to www.parkinsonresearchfoundation.org
Consulting a doctor about diet and exercise especially when you have Parkinson's disease is especially important. It is also important to eat a variety of food from all the food groups and to eat foods high in fiber which may include: cooked dried beans and peas, whole grain foods, bran, cereals, rice, pasta, and plenty of fresh fruit. It is also recommended to eat foods low in fat and cholesterol. Limiting sugars and salt is also a good idea. Drinking plenty of water is good as well to help flush anything bad out of your system.
To help control any nausea that may be caused by medications for people with Parkinson's disease you can try clear or ice cold liquids, and avoid acidic drinks such as orange or grapefruit juice because they may make nausea worse. Drinking liquids between meals instead of during them may also help with nausea related to Parkinson's disease medications. Eat more cold foods to avoid getting nauseous from the smell of hot foods. It is also suggested to rest after eating and keep your head elevated to lessen the nausea.
Other tips and nutrition for people with Parkinson's disease may include drinking plenty of liquids, drinking between bites to make swallowing easier, or add sauces to foods to make chewing and eating easier, eat sour candy or fruit chews to increase saliva in your mouth to help make chewing easier as well and consult a doctor about any special concerns or problems.
People with Parkinson's disease face daily challenges and struggles, but following these dieting and eating tips may help them and their loved ones to rest easier and feel more comfortable. That way they can continue to enjoy life for as long as possible.
For more information go to www.parkinsonresearchfoundation.org
Friday, October 9, 2009
The Risks of Lowering Your Cholesterol Too Much
The common mindset in much of the developed world is that lowering your total blood cholesterol below 200 mg/dL is a key to good heart health. In reality, lowering your cholesterol does nothing to address any underlying problems … and lowering it too much can seriously devastate your health.
One large study conduced by Dutch researchers found that men with chronically low cholesterol levels showed a consistently higher risk of having depressive symptoms.This may be because cholesterol affects the metabolism of serotonin, a substance involved in the regulation of your mood.
On a similar note, Canadian researchers found that those in the lowest quarter of total cholesterol concentration had more than six times the risk of committing suicide as did those in the highest quarter.
Dozens of studies also support a connection between low or lowered cholesterol levels and violent behavior, through this same pathway: lowered cholesterol levels may lead to lowered brain serotonin activity, which may, in turn, lead to increased violence and aggression.
And one meta-analysis of over 41,000 patient records found that people who take statin drugs to lower their cholesterol as much as possible may have a higher risk of cancer,while other studies have linked low cholesterol to Parkinson’s disease.
What cholesterol level is too low?
Brace yourself.
Probably any level much under 150, an optimum would be more like 200.
So how do you know if your cholesterol really is too high?
For more information go to www.parkinsonresearchfoundation.org
One large study conduced by Dutch researchers found that men with chronically low cholesterol levels showed a consistently higher risk of having depressive symptoms.This may be because cholesterol affects the metabolism of serotonin, a substance involved in the regulation of your mood.
On a similar note, Canadian researchers found that those in the lowest quarter of total cholesterol concentration had more than six times the risk of committing suicide as did those in the highest quarter.
Dozens of studies also support a connection between low or lowered cholesterol levels and violent behavior, through this same pathway: lowered cholesterol levels may lead to lowered brain serotonin activity, which may, in turn, lead to increased violence and aggression.
And one meta-analysis of over 41,000 patient records found that people who take statin drugs to lower their cholesterol as much as possible may have a higher risk of cancer,while other studies have linked low cholesterol to Parkinson’s disease.
What cholesterol level is too low?
Brace yourself.
Probably any level much under 150, an optimum would be more like 200.
So how do you know if your cholesterol really is too high?
For more information go to www.parkinsonresearchfoundation.org
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