Turmeric is an amazing spice that has been used in Ayurvedic holistic medicine for thousands of years.
In a recent article I read by Dr. Mercola he stresses the importance of turmeric in your diet whether it be used in your food preparation or in your supplementation. Two years ago when I was first developing Nature's Virtue I also realized the importance of turmeric and knew that "NV" would not be complete without the addition of turmeric.
Dr. Mercola explains that "One of the main healthful ingredients in turmeric is curcumin (a curcuminoid), which gives turmeric its yellow color".
These curcuminoids deliver antioxidants that may be:
* 5 to 8 times stronger than vitamin E -- and also stronger than vitamin C
* 3 times more powerful than grape seed or pine bark extract
Dr. Mercola's article summarizes 13 ways that Turmeric can spice up your whole person:
* Boosts your antioxidant protection against free radicals
* Helps promote your healthy skin
* Supports your overall eye health
* Provides you immune system support
* Aids your skeletal system and joint health
* Encourages your healthy liver function
* Helps you maintain healthy cells with support against free radicals
* Balances the health of your digestive system
* Aids you in support of healthy blood and your circulatory system
* Helps you maintain normal cholesterol levels to support your cardiovascular system
* Assists your neurological system's healthy response to stress
* Promotes a healthy female reproductive system
* Helps you maintain blood sugar levels already within the normal range
And more...
Millions of people use turmeric on a daily basis in their lives today. In India alone, up to 500 million people use it in one form or another every day.
Knowing what you know now about turmeric aren't you glad that we added it to your "NV"!
Saturday, September 26, 2009
Tuesday, August 18, 2009
The Secrets of Resveratrol's Health Benefits
Many of you who are already taking Nature's Virtue "NV" on a daily basis have experienced the amazing decrease or even the elimination of pain from it's anti-inflmmatory properties now you can learn of another reason how NV has been helping to allieviate that pain.
Scientists have unraveled a mystery that has perplexed scientists since resveratrol, a chemical found in red wine and other foods, was first discovered to have health benefits: how does it control inflammation?
New research explains resveratrol's effect on inflammation, and also shows how it can be used to treat potentially deadly inflammatory disease, such as appendicitis, peritonitis, and systemic sepsis.
Resveratrol stops inflammation with a one-two punch that prevents your body from creating two different molecules known to trigger inflammation -- sphingosine kinase and phospholipase D.
http://www.sciencedaily.com/releases/2009/07/090730103742.htm
http://www.fasebj.org/cgi/content/abstract/23/8/2412
Here are Dr. Mercola's comments to the findings.
Resveratrol is a potent antioxidant found in certain fruits, vegetables and cocoa that is emerging as a modern-day fountain of youth. The science surrounding this compound is so compelling that it has become one of my all-time favorite antioxidants, and I believe one that shows real promise of health benefits.
Resveratrol is typically associated with grapes and red wine, and was originally believed to be the reason for the so-called “French Paradox” -- the tendency for French people to have great cardiovascular health despite a “poor” diet and love for wine.
This newest study reveals one way in which resveratrol helps to protect your health, and that is by preventing your body from sphingosine kinase and phospholipase D -- two molecules known to trigger inflammation.
While inflammation is a natural response in your body (it’s a process in which your body’s white blood cells protect you from outside invaders such as bacteria and viruses), it’s possible for your body to exist in a chronically inflamed state.
Chronic inflammation is not a beneficial bodily response, and in fact has been linked to numerous chronic diseases including heart disease.
What Makes Resveratrol a Unique Antioxidant?
Resveratrol is unique among antioxidants because it can cross the blood-brain barrier to help protect your brain and nervous system, and studies show that its benefits are wide reaching, including:
• Protecting your cells from free radical damage
• Inhibiting the spread of cancer, especially prostate cancer
• Lowering your blood pressure
• Keeping your heart healthy and improving elasticity in your blood vessels
• Normalizing your anti-inflammatory response
• Helping to prevent Alzheimer’s disease
Because resveratrol appears to be so effective at warding off many diseases associated with aging, it is often referred to a “fountain of youth” that can extend lifespan.
Already, animal studies have shown that resveratrol helped overweight mice run farther and live about 20 percent longer. It has even been found to increase the lifespan of human cell.
Resveratrol also seems to produce many similar benefits as exercise, and I suspect it would be a powerful addition to exercise. I personally take resveratrol because of this belief.
Scientists have unraveled a mystery that has perplexed scientists since resveratrol, a chemical found in red wine and other foods, was first discovered to have health benefits: how does it control inflammation?
New research explains resveratrol's effect on inflammation, and also shows how it can be used to treat potentially deadly inflammatory disease, such as appendicitis, peritonitis, and systemic sepsis.
Resveratrol stops inflammation with a one-two punch that prevents your body from creating two different molecules known to trigger inflammation -- sphingosine kinase and phospholipase D.
http://www.sciencedaily.com/releases/2009/07/090730103742.htm
http://www.fasebj.org/cgi/content/abstract/23/8/2412
Here are Dr. Mercola's comments to the findings.
Resveratrol is a potent antioxidant found in certain fruits, vegetables and cocoa that is emerging as a modern-day fountain of youth. The science surrounding this compound is so compelling that it has become one of my all-time favorite antioxidants, and I believe one that shows real promise of health benefits.
Resveratrol is typically associated with grapes and red wine, and was originally believed to be the reason for the so-called “French Paradox” -- the tendency for French people to have great cardiovascular health despite a “poor” diet and love for wine.
This newest study reveals one way in which resveratrol helps to protect your health, and that is by preventing your body from sphingosine kinase and phospholipase D -- two molecules known to trigger inflammation.
While inflammation is a natural response in your body (it’s a process in which your body’s white blood cells protect you from outside invaders such as bacteria and viruses), it’s possible for your body to exist in a chronically inflamed state.
Chronic inflammation is not a beneficial bodily response, and in fact has been linked to numerous chronic diseases including heart disease.
What Makes Resveratrol a Unique Antioxidant?
Resveratrol is unique among antioxidants because it can cross the blood-brain barrier to help protect your brain and nervous system, and studies show that its benefits are wide reaching, including:
• Protecting your cells from free radical damage
• Inhibiting the spread of cancer, especially prostate cancer
• Lowering your blood pressure
• Keeping your heart healthy and improving elasticity in your blood vessels
• Normalizing your anti-inflammatory response
• Helping to prevent Alzheimer’s disease
Because resveratrol appears to be so effective at warding off many diseases associated with aging, it is often referred to a “fountain of youth” that can extend lifespan.
Already, animal studies have shown that resveratrol helped overweight mice run farther and live about 20 percent longer. It has even been found to increase the lifespan of human cell.
Resveratrol also seems to produce many similar benefits as exercise, and I suspect it would be a powerful addition to exercise. I personally take resveratrol because of this belief.
Tuesday, July 28, 2009
Chlorine in Your Baby Carrots
I received this very interesting article today from Dr. Mercola that I thought was important to share with all of you. I recently purchased organic baby carrots from Safeway and nowhere on the bag did it mention any ingredients other than carrots. So I wonder what they were preserved in???
The small cocktail or “baby” carrots you buy are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots. You might have known that already. But what you might not know is that once the carrots are cut and shaped into cocktail carrots, they are dipped in a solution of water and chlorine in order to preserve them.
When a baby carrot turns white (“white blushing”), this causes the bags of carrots to be pulled from the shelf and thrown away. To prevent this consumer waste, the carrots are dipped in chlorine to prevent the white blushing from happening.
Chlorine is a very well-known carcinogen. Organic growers instead use a citrus based, nontoxic solution called Citrox.
About 3 billion pounds of carrots are sold each year in the U.S. Of these, about 20 percent are peeled and processed for sale as miniature “baby carrots,” carrot sticks, and other varieties of fresh, processed carrots.
Why are They Bleaching Carrots?
As described in the articles above, part of the processing of these mini carrot sticks entails submerging them in a bleach bath in order to keep them looking enticing longer by stopping the formation of so-called “white blush.”
According to one U.S. patent for inhibiting white blush on processed carrots, freshly processed carrots begin to develop a white, chalk-like appearance after just a few days, as opposed to whole, unprocessed carrots, which may be stored in your fridge for several weeks without deteriorating.
The rate at which the white blush appears depends on a variety of factors, such as:
* The condition of the carrots prior to processing
* The degree of abrasiveness of the processing
* The chemical treatments applied to the carrots during processing
* Humidity levels during storage
Additionally, carrots grown in poorly irrigated fields tend to form white blush discoloration faster than carrots grown in well irrigated fields.
Although this white blush does not affect the nutritional value or taste of the carrots, many people find them unappetizing, and stores can’t sell them once they’re starting to turn.
So, in order to prolong shelf life and reduce waste, chlorine has and is being used both for sanitation purposes and to curtail the development of white blush. The patent mentioned above calls for one or two chlorine baths during their processing, using a chlorine concentration between 50-150 ppm (parts per million).
Fifteen to 20 ppm of free chlorine is considered the typical amount experts say is needed to kill bacteria.
Is Chlorine Safe to Eat?
Chlorine is a chemical that companies use to make a variety of common products, including plastics, pesticides and paper. It’s also been used as the main disinfecting strategy for U.S. public water supplies since 1908.
Water chlorination has virtually eliminated waterborne diseases such as cholera, typhoid, dysentery and hepatitis. However, over the last 30 years a growing body of research has shown that chlorine and its byproducts are actually quite harmful to your health.
Over time, chlorine and disinfection byproducts build up in the environment, in your food, and your body. So although the amount of chlorine you ingest from cocktail carrots may be minute, it’s added to your overall toxic burden from a number of other sources – your water supply probably being one of the worst.
However, just like in water, it is not the chlorine you have to worry about. When chlorine interacts with organic matter it will form dangerous disinfection byproducts (DBPs) which are many thousands of times more toxic than chlorine. Research has now confirmed that the byproducts formed when chlorine reacts with organic material in water are some of the most potent toxins out there. Among them are trihalomethanes (THMs) and haloacetic acids (HAAs). These disinfection byproducts are believed to be over 10,000 times more toxic than chlorine.
It is important to understand that the term “organic” is used two ways here. The strict chemical definition of organic is any compound that is carbon based. The other organic term is used to identify foods that were grown under healthier conditions, typically free of pesticides.
So please understand that the chlorine forms these DBPs in ALL carrots, organically and non-organically grown.Long-term risks of consuming chlorinated water and DPBs include excessive free radical formation, which accelerates aging, increases vulnerability to genetic mutation and cancer development, hinders cholesterol metabolism, and promotes hardening of your arteries.
Excess free radicals created by chlorinated water also generate dangerous toxins inside your body. These have been directly linked to:
* Liver malfunction
* Weakening of your immune system
* Pre-arteriosclerotic changes in your arteries
In addition, chlorine destroys antioxidant vitamin E, which is needed to counteract excess oxysterols/free radicals for cardiac- and anti-cancer protection.
Chlorine has also been shown to destroy protective acidophilus that nourishes and cooperates with the immunity-strengthening "friendly bacteria" lining your colon.
So is it really realistic to say that carrots bathed in bleach are completely safe to consume?
I would say no, especially when considering that baby carrots are typically fed to young children.
The sobering fact is that in most cases science isn’t even close to understanding the potential short-term and long-term impact of chlorine and other chlorine-based chemicals on your body. There are hundreds of them. And science isn’t even close to understanding what levels of these chemicals can cause damage.
The chemical industry likes to point out that there’s no “sound science” to suggest that chlorine is dangerous and shouldn’t be used. Others strongly disagree.
In the book Pandora's Poison: Chlorine, Health, and a New Environmental Strategy, Joe Thornton of Columbia University’s Center for Environmental Research and Conservation contends there is enough sound science available to understand that chlorine can cause big trouble in your body, not to mention the environment, and that a range of alternatives to this chemical are readily available.
Are Chlorinated Veggies Really Necessary?
I recommend avoiding eating vegetables processed with chlorine. You’re already being bombarded with chlorine and other toxins from so many other sources, and the remedy, in the case of carrots, is so simple. Just buy whole, unprocessed carrots and wash, peel, and cut them yourself.
Your healthiest option, of course, is to locate fruits and vegetables that are grown organically and preferably locally. While this may be a challenge in some areas, it is clearly worth the effort and will go a long way toward avoiding the many health hazards related to the factory-farming and commercial processing methods used in producing conventional foods.
Wholesome Sources
Great resources to obtain wholesome food that supports not only you but also the environment include:
* Alternative Farming Systems Information Center, Community Supported Agriculture (CSA)
http://www.nal.usda.gov/afsic/csa/
* Farmers' Markets
www.ams.usda.gov/farmersmarkets
* Weston A. Price Foundation
www.westonaprice.org
* Local Harvest
www.localharvest.org
* Eat Well Guide: Wholesome Food from Healthy Animals
www.eatwellguide.org
* FoodRoutes
www.foodroutes.org
* Community Involved in Sustaining Agriculture (CISA)
www.buylocalfood.com
* Chicago-Area: Chicago's Green City Market (Chicago's only sustainable market with the highest quality locally farmed products. Wednesdays and Saturdays, May through October. Located at the south end of Lincoln Park, north of the Historical Society parking lot between 1750 N. Clark St. & Stockton Dr.)
The National Resources Defense Council (NDRC) also offers a great tool on their website that helps you determine what fruits and vegetables are in season in your state, and this previous article offers even additional helpful tips and guidelines for finding local food no matter where you live in the U.S.
The small cocktail or “baby” carrots you buy are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots. You might have known that already. But what you might not know is that once the carrots are cut and shaped into cocktail carrots, they are dipped in a solution of water and chlorine in order to preserve them.
When a baby carrot turns white (“white blushing”), this causes the bags of carrots to be pulled from the shelf and thrown away. To prevent this consumer waste, the carrots are dipped in chlorine to prevent the white blushing from happening.
Chlorine is a very well-known carcinogen. Organic growers instead use a citrus based, nontoxic solution called Citrox.
About 3 billion pounds of carrots are sold each year in the U.S. Of these, about 20 percent are peeled and processed for sale as miniature “baby carrots,” carrot sticks, and other varieties of fresh, processed carrots.
Why are They Bleaching Carrots?
As described in the articles above, part of the processing of these mini carrot sticks entails submerging them in a bleach bath in order to keep them looking enticing longer by stopping the formation of so-called “white blush.”
According to one U.S. patent for inhibiting white blush on processed carrots, freshly processed carrots begin to develop a white, chalk-like appearance after just a few days, as opposed to whole, unprocessed carrots, which may be stored in your fridge for several weeks without deteriorating.
The rate at which the white blush appears depends on a variety of factors, such as:
* The condition of the carrots prior to processing
* The degree of abrasiveness of the processing
* The chemical treatments applied to the carrots during processing
* Humidity levels during storage
Additionally, carrots grown in poorly irrigated fields tend to form white blush discoloration faster than carrots grown in well irrigated fields.
Although this white blush does not affect the nutritional value or taste of the carrots, many people find them unappetizing, and stores can’t sell them once they’re starting to turn.
So, in order to prolong shelf life and reduce waste, chlorine has and is being used both for sanitation purposes and to curtail the development of white blush. The patent mentioned above calls for one or two chlorine baths during their processing, using a chlorine concentration between 50-150 ppm (parts per million).
Fifteen to 20 ppm of free chlorine is considered the typical amount experts say is needed to kill bacteria.
Is Chlorine Safe to Eat?
Chlorine is a chemical that companies use to make a variety of common products, including plastics, pesticides and paper. It’s also been used as the main disinfecting strategy for U.S. public water supplies since 1908.
Water chlorination has virtually eliminated waterborne diseases such as cholera, typhoid, dysentery and hepatitis. However, over the last 30 years a growing body of research has shown that chlorine and its byproducts are actually quite harmful to your health.
Over time, chlorine and disinfection byproducts build up in the environment, in your food, and your body. So although the amount of chlorine you ingest from cocktail carrots may be minute, it’s added to your overall toxic burden from a number of other sources – your water supply probably being one of the worst.
However, just like in water, it is not the chlorine you have to worry about. When chlorine interacts with organic matter it will form dangerous disinfection byproducts (DBPs) which are many thousands of times more toxic than chlorine. Research has now confirmed that the byproducts formed when chlorine reacts with organic material in water are some of the most potent toxins out there. Among them are trihalomethanes (THMs) and haloacetic acids (HAAs). These disinfection byproducts are believed to be over 10,000 times more toxic than chlorine.
It is important to understand that the term “organic” is used two ways here. The strict chemical definition of organic is any compound that is carbon based. The other organic term is used to identify foods that were grown under healthier conditions, typically free of pesticides.
So please understand that the chlorine forms these DBPs in ALL carrots, organically and non-organically grown.Long-term risks of consuming chlorinated water and DPBs include excessive free radical formation, which accelerates aging, increases vulnerability to genetic mutation and cancer development, hinders cholesterol metabolism, and promotes hardening of your arteries.
Excess free radicals created by chlorinated water also generate dangerous toxins inside your body. These have been directly linked to:
* Liver malfunction
* Weakening of your immune system
* Pre-arteriosclerotic changes in your arteries
In addition, chlorine destroys antioxidant vitamin E, which is needed to counteract excess oxysterols/free radicals for cardiac- and anti-cancer protection.
Chlorine has also been shown to destroy protective acidophilus that nourishes and cooperates with the immunity-strengthening "friendly bacteria" lining your colon.
So is it really realistic to say that carrots bathed in bleach are completely safe to consume?
I would say no, especially when considering that baby carrots are typically fed to young children.
The sobering fact is that in most cases science isn’t even close to understanding the potential short-term and long-term impact of chlorine and other chlorine-based chemicals on your body. There are hundreds of them. And science isn’t even close to understanding what levels of these chemicals can cause damage.
The chemical industry likes to point out that there’s no “sound science” to suggest that chlorine is dangerous and shouldn’t be used. Others strongly disagree.
In the book Pandora's Poison: Chlorine, Health, and a New Environmental Strategy, Joe Thornton of Columbia University’s Center for Environmental Research and Conservation contends there is enough sound science available to understand that chlorine can cause big trouble in your body, not to mention the environment, and that a range of alternatives to this chemical are readily available.
Are Chlorinated Veggies Really Necessary?
I recommend avoiding eating vegetables processed with chlorine. You’re already being bombarded with chlorine and other toxins from so many other sources, and the remedy, in the case of carrots, is so simple. Just buy whole, unprocessed carrots and wash, peel, and cut them yourself.
Your healthiest option, of course, is to locate fruits and vegetables that are grown organically and preferably locally. While this may be a challenge in some areas, it is clearly worth the effort and will go a long way toward avoiding the many health hazards related to the factory-farming and commercial processing methods used in producing conventional foods.
Wholesome Sources
Great resources to obtain wholesome food that supports not only you but also the environment include:
* Alternative Farming Systems Information Center, Community Supported Agriculture (CSA)
http://www.nal.usda.gov/afsic/csa/
* Farmers' Markets
www.ams.usda.gov/farmersmarkets
* Weston A. Price Foundation
www.westonaprice.org
* Local Harvest
www.localharvest.org
* Eat Well Guide: Wholesome Food from Healthy Animals
www.eatwellguide.org
* FoodRoutes
www.foodroutes.org
* Community Involved in Sustaining Agriculture (CISA)
www.buylocalfood.com
* Chicago-Area: Chicago's Green City Market (Chicago's only sustainable market with the highest quality locally farmed products. Wednesdays and Saturdays, May through October. Located at the south end of Lincoln Park, north of the Historical Society parking lot between 1750 N. Clark St. & Stockton Dr.)
The National Resources Defense Council (NDRC) also offers a great tool on their website that helps you determine what fruits and vegetables are in season in your state, and this previous article offers even additional helpful tips and guidelines for finding local food no matter where you live in the U.S.
Thursday, July 9, 2009
Does Your Health Drink Contain Crystalline Fructose?
Many people never read or think about the ingredients of the so-called "Health" or "Energy" drinks they buy, but BUYER-BEWARE!
Does your health drink contain Crystalline Fructose? Crystalline fructose is a new fancy name for a more concentrated form of high fructose corn syrup (HFCS). It is produced by allowing the fructose-enriched corn syrup to become crystallized thus giving a higher percentage rate for more sweetness.
Don't confuse glucose with fructose or think that this fructose comes from fruit.
Here is the statement that comes directly from the sugar.org website:
"Crystalline fructose is produced by allowing the fructose to crystallize from a fructose-enriched corn syrup. The term "crystalline fructose" is listed in the ingredient statements of foods and beverages using this corn sweetener. It is important to understand that the “crystalline fructose” listed as an ingredient comes from cornstarch, not fruit. Crystalline fructose can be used in the same foods as the high fructose corn syrups, or in any food that contains sugar."
This fructose unlike glucose is metabolized differently in the body. Glucose can be metabolized or utilized by every cell in the body for energy but fructose must be metabolized in the liver. Since it is processed completely in the liver when a diet includes a large amount of it (if you eat mainly processed foods) you can develop a fatty liver, and even cirrhosis.
Another interesting fact about HFCS is mentioned in Dr. Helmut Oz's book "You On A Diet" where he writes that ingesting fructose does not shut off the hunger signals in your brain. Your body doesn’t “see” the fructose, so you keep eating since your brain doesn’t get the signal that you’re full. Remember, crystalline fructose is a more densely refined fructose meaning it is even more detrimental to your health than HFCS.
If what you have read already isn't making you think twice about your so-called "Healthy" drink maybe this will!
Did you know that the processing of crystalline fructose allows for acceptable levels of arsenic, heavy metals, lead and chloride? These are toxic chemicals that your body is unable to process. The impact on your health is immeasurable. While, a simple serving of the drink might not be bad, over time the buildup of any one of these components can lead to death.
If you have read my previous blogs and articles on why America has the highest obesity rate, which by the way the numbers are growing rapidly and why so many people have cancer, auto-immune diseases and type II diabetes or have pre-diabetes it is largely in part from the typical American diet. A large part of that diet consists of HFCS. It is found not only in these "health" and "energy" drinks, but breads, cereals, bbq sauce, marinades, salad dressings and desserts just to name a few.
Until there is more public awareness food manufacturers will continue to put this very inexpensive poison into our food supply while making huge profits from our stupidity . We all deserve to live with the highest level of health possible, and clearly high fructose corn syrup sweeteners will not be found along the path to outstanding health.
At Internal Creations, Inc we will never use any ingredients that would be detrimental to your health. Our mission is to bring you the safest, highest grade most natural organic ingredients in Nature's Virtue Super Greens Food.
Does your health drink contain Crystalline Fructose? Crystalline fructose is a new fancy name for a more concentrated form of high fructose corn syrup (HFCS). It is produced by allowing the fructose-enriched corn syrup to become crystallized thus giving a higher percentage rate for more sweetness.
Don't confuse glucose with fructose or think that this fructose comes from fruit.
Here is the statement that comes directly from the sugar.org website:
"Crystalline fructose is produced by allowing the fructose to crystallize from a fructose-enriched corn syrup. The term "crystalline fructose" is listed in the ingredient statements of foods and beverages using this corn sweetener. It is important to understand that the “crystalline fructose” listed as an ingredient comes from cornstarch, not fruit. Crystalline fructose can be used in the same foods as the high fructose corn syrups, or in any food that contains sugar."
This fructose unlike glucose is metabolized differently in the body. Glucose can be metabolized or utilized by every cell in the body for energy but fructose must be metabolized in the liver. Since it is processed completely in the liver when a diet includes a large amount of it (if you eat mainly processed foods) you can develop a fatty liver, and even cirrhosis.
Another interesting fact about HFCS is mentioned in Dr. Helmut Oz's book "You On A Diet" where he writes that ingesting fructose does not shut off the hunger signals in your brain. Your body doesn’t “see” the fructose, so you keep eating since your brain doesn’t get the signal that you’re full. Remember, crystalline fructose is a more densely refined fructose meaning it is even more detrimental to your health than HFCS.
If what you have read already isn't making you think twice about your so-called "Healthy" drink maybe this will!
Did you know that the processing of crystalline fructose allows for acceptable levels of arsenic, heavy metals, lead and chloride? These are toxic chemicals that your body is unable to process. The impact on your health is immeasurable. While, a simple serving of the drink might not be bad, over time the buildup of any one of these components can lead to death.
If you have read my previous blogs and articles on why America has the highest obesity rate, which by the way the numbers are growing rapidly and why so many people have cancer, auto-immune diseases and type II diabetes or have pre-diabetes it is largely in part from the typical American diet. A large part of that diet consists of HFCS. It is found not only in these "health" and "energy" drinks, but breads, cereals, bbq sauce, marinades, salad dressings and desserts just to name a few.
Until there is more public awareness food manufacturers will continue to put this very inexpensive poison into our food supply while making huge profits from our stupidity . We all deserve to live with the highest level of health possible, and clearly high fructose corn syrup sweeteners will not be found along the path to outstanding health.
At Internal Creations, Inc we will never use any ingredients that would be detrimental to your health. Our mission is to bring you the safest, highest grade most natural organic ingredients in Nature's Virtue Super Greens Food.
Tuesday, July 7, 2009
Ease That Itch!
Today on Fox News, LeAnn Rimes, spoke about her life-long struggle with Psoriasis. Psoriasis is a chronic immune disorder that affects nearly 7 million Americans. often begins before age 35 and it occurs equally among men and women.
This article by Carolyn Dean, M.D., N.D. gives great insight on natural ways to ease that itch. Carolyn Dean, M.D., N.D., is a health advisor to Woman's Health Connection and is featured on the website's "Ask the Expert" page. She has written Hormone Balance, Everything Alzheimer's and Natural Prescriptions for Common Ailments.
Did you ever have a long-term maddening itch that is so intense, especially at night, that you damage your skin with your frantic scratching? If so, you've likely experienced the miseries of eczema, psoriasis or other types of dermatitis.
These inflammatory conditions of the skin are slightly different conditions, but the terms are often used generically for any itchy, red, scaly skin problem. They can occur at any time in a person's life, often beginning in infancy and may sometimes continue unabated for decades. Most of them manifest as painful swelling and oozing of the skin, bleeding cracks, severe scaling, itching and burning. Some sufferers have described eczema as "the itch that rashes" and others say when they sweat, it feels as though acid is being poured on them.
Scratching that breaks the skin increases the risk of infection. Long-term scratching can cause the skin to become thick and leathery.
Causes of Eczema and Psoriasis
Eczema and psoriasis are potentially allergic conditions that can be triggered by environmental factors and dozens of other external irritants like the following:
* Laundry detergent
* Soaps
* Household chemicals
* Workplace chemicals
* Perfumes
* Animal dander
* Metals (such as nickel in jewelry)
While psoriasis is most often linked with external allergic triggers, eczema is often caused by food allergies. The most common allergens include wheat, nuts, seafood, eggs and some fruits, such as strawberries.
Both conditions are often associated with food intolerances and multiple chemical sensitivities. If you have been regularly reading my articles, this will likely ring a bell, since food intolerances and multiple chemical sensitivities are often the result of dysbiosis or an imbalance of intestinal flora that causes yeast overgrowth. This is sometimes accompanied with widespread systemic effects.
Another major cause of eczema and psoriasis is SAD -- the dreaded Standard American Diet -- which is rich in sugar and processed and refined foods. This sugar-filled diet eventually begins to wreak havoc with many aspects of our health.
Science suggests eczema and psoriasis may be autoimmune disorders, which in allopathic medicine tends to be a "cop-out" diagnosis. Integrative medicine argues that our immune system does not attack a healthy body. However, the immune system will go into overdrive when the body becomes toxic. An example of this is the simple case of aspartame, the poisonous artificial sweetener. Most "diet" products contain aspartame, a substance that people take in hopes of losing weight or use as a "healthier" substitute for sweetened products. These people often end up with itchy rashes that can be indistinguishable from eczema.
A naturopathic doctor would say that in an attempt to eliminate aspartame, its metabolites are excreted to the skin surface where it causes irritation.
Characteristics of Psoriasis and Eczema
In the case of psoriasis, the National Institutes of Health (NIH) describes the condition as "an immune system disorder that affects the skin, and occasionally the eyes, nails, and joints." Psoriasis may also affect very small areas of skin or cover the entire body with a buildup of red scales called plaques. The plaques are of different sizes, shapes and severity and may be painful as well as unattractive. Bacterial infections and pressure or trauma to the skin can aggravate psoriasis.
Most treatments focus on topical skin care to relieve the inflammation, itching, and scaling. For more severe cases, oral medications are used. Psoriasis is common and may affect more than 2 percent of all Americans.
A particular type of eczema, called autoimmune progesterone dermatitis (APD), is a condition in which eczema flares when progesterone levels rise 3 to 10 days prior to the onset of menstrual flow. The condition then eases when progesterone levels drop during the menstrual period. Women with irregular periods may not have this clear correlation, thus making diagnosis more difficult.
APD also seems to run in families and the risk of eczema is particularly high in families with a history of asthma and hay fever -- a further indication the condition is related to a compromised immune system.
Eczema and psoriasis are both worsened by stress, but psoriasis is more affected by the weather. Cold dry winter weather worsens psoriasis, whereas sunny, hot, humid conditions make it better. In keeping with the autoimmune nature of psoriasis, when the person develops an infection, such as a sore throat or sinusitis, their psoriasis will often flare up.
Many classes of drugs, similar to the way that aspartame works, worsen psoriasis symptoms. These include antihypertensive ACE inhibitors and beta-blockers, Chloroquine (an anti-malaria drug), progesterone, indocin (the anti-inflammatory drug) and lithium.
In addition to what conventional medicine says about psoriasis, clinically, it is associated with a deficiency of zinc, magnesium, essential fatty acids and represents a high degree of toxicity in the body.
Conventional Treatment Doesn't Provide Much Hope
Conventional medicine will tell you that there is no cure for either of these conditions, although children with eczema will frequently "grow out of it."
Hydrocortisone cream or ointment is the most commonly prescribed conventional treatment for eczema and psoriasis. This is a strong and toxic medicine of limited effectiveness.
Long-term use of steroid creams can result in side effects, such as thin, fragile, dry skin and even suppression of the adrenal glands. For these reasons, medications of this kind can only be used for short periods of time, which is not very helpful to the chronic sufferer.
When studying homeopathy, I learned when you suppress a skin condition with cortisone, especially in children, the focus of the child's illness shifts from the skin to the lungs and they often develop asthma. Parents may be relieved their child's skin condition has cleared, but don't realize that they are substituting a milder condition for a much more serious one.
Using antihistamines, like Benadryl, can be helpful in relieving itching, but they cause drowsiness, so they're usually not appropriate for daytime use. UV light therapy has proven to be very helpful for some patients, especially for those suffering from psoriasis.
Natural Treatment
Eczema can be "cured" but psoriasis is a multifactorial disease that requires a multitreatment approach that is daunting for most people.
Natural treatment begins with detoxification, especially for psoriasis. Saunas, exercise that makes you sweat, bowel, liver and kidney cleansing and removal of mercury amalgams in your teeth are all important considerations. Stress reduction is also an essential part of dealing with skin conditions. It's often said you wear your heart on your sleeve. You also wear your emotions on your skin.
Meditation, journaling, and just plain taking time for yourself are very important tools for calming your body and feelings.
Dietary Treatments
For both conditions, you will need to begin by eliminating sugar and refined and processed foods from your diet. This means avoiding table sugar, foods that contain sugar or high fructose corn syrup, any white food, like white bread, biscuits, pizza dough, baked goods, anything that comes in a box and most canned foods.
The next step is to avoid food irritants and allergens. For skin conditions that may be caused by food allergies or intolerances, I highly recommend the Elimination Diet. Go to www.yeastconnection.com for a detailed plan to eliminate suspect foods from your diet and then gradually re-introduce them, making detailed observations to determine which ones may be causing your problems. (Look under the Yeast Fighting Program section.) You can suspect a food allergy if you have continual craving for that food, or eat it every day.
Dietary Recommendations
*Add foods rich in vitamins A and B-complex, like green leafy vegetables, carrots, squash, sweet potatoes and dried beans.
*Add foods that are high in magnesium. These include nuts, seeds, whole grains, and fresh green vegetables -- organic if possible.
*Magnesium is so essential for helping to prevent allergies, detoxify, improve skin quality and relaxation that you might consider adding it as a supplement. The most common form is magnesium citrate taken at 300 milligrams twice daily.
*Increase the omega-3 and omega-6 fatty acids in your diet -- the healthy fats -- by adding wild salmon (be sure it's free of mercury), walnuts, vegetables, nut and seed oils, especially flaxseed oil, evening primrose oil and black currant oil.
I'm going to depart slightly from the dietary recommendations here to recommend two substances that must be taken in supplement form: probiotics and digestive enzymes. I consider them foods and essential for optimal human function, so I'm including them here.
If you are not doing so already, start taking probiotics! While they are not technically foods, I've seen positive results over and over. If you correct the imbalance in intestinal flora by adding "good" bacteria to your system, many systemic problems will resolve themselves. I highly recommend that everyone take a probiotic daily.
In fact, there is a growing body of research that suggests that people with unbalanced intestinal flora have a higher risk of developing skin conditions like eczema, but probiotic supplementation diminishes or even eliminates the problem.
Along the same lines, taking supplemental digestive enzymes will enhance digestion and rapidly improve the condition of skin. Digestive enzymes not only digest the meal you are eating, but, taken between meals, they have been shown to digest inflammatory proteins in the body that could otherwise cause skin irritation or other inflammatory conditions.
Here's a list of natural creams and supplements that I have found to be effective in relieving eczema and psoriasis:
Calendula: These creams are very popular in Europe for the topical treatment of eczema and psoriasis. The cream is often combined with soothing chamomile for a variety of skin conditions. It should be applied topically two or three times a day.
Chamomile: The German Commission E approves the use of chamomile for treating a variety of skin conditions. Topical chamomile treatments can reduce inflammation and allergic reaction activity. Look for a cream containing 3 to 10-percent crude drug chamomile content and follow the label for dosage directions.
Supplements, like Nature's Virtue, will reduce the inflammatory process that causes eczema and psoriasis by correcting your ph from acidic body to alkaline. At the same Nature's Virtue contains detoxifiers, is loaded with green leafy vegetables, probiotics, contains Omega-3 fatty acids and digestive enzymes all in one easy scoop. To get Nature's Virtue go to my website: www.internalcreations.com and start to Ease That Itch Today!
This article by Carolyn Dean, M.D., N.D. gives great insight on natural ways to ease that itch. Carolyn Dean, M.D., N.D., is a health advisor to Woman's Health Connection and is featured on the website's "Ask the Expert" page. She has written Hormone Balance, Everything Alzheimer's and Natural Prescriptions for Common Ailments.
Did you ever have a long-term maddening itch that is so intense, especially at night, that you damage your skin with your frantic scratching? If so, you've likely experienced the miseries of eczema, psoriasis or other types of dermatitis.
These inflammatory conditions of the skin are slightly different conditions, but the terms are often used generically for any itchy, red, scaly skin problem. They can occur at any time in a person's life, often beginning in infancy and may sometimes continue unabated for decades. Most of them manifest as painful swelling and oozing of the skin, bleeding cracks, severe scaling, itching and burning. Some sufferers have described eczema as "the itch that rashes" and others say when they sweat, it feels as though acid is being poured on them.
Scratching that breaks the skin increases the risk of infection. Long-term scratching can cause the skin to become thick and leathery.
Causes of Eczema and Psoriasis
Eczema and psoriasis are potentially allergic conditions that can be triggered by environmental factors and dozens of other external irritants like the following:
* Laundry detergent
* Soaps
* Household chemicals
* Workplace chemicals
* Perfumes
* Animal dander
* Metals (such as nickel in jewelry)
While psoriasis is most often linked with external allergic triggers, eczema is often caused by food allergies. The most common allergens include wheat, nuts, seafood, eggs and some fruits, such as strawberries.
Both conditions are often associated with food intolerances and multiple chemical sensitivities. If you have been regularly reading my articles, this will likely ring a bell, since food intolerances and multiple chemical sensitivities are often the result of dysbiosis or an imbalance of intestinal flora that causes yeast overgrowth. This is sometimes accompanied with widespread systemic effects.
Another major cause of eczema and psoriasis is SAD -- the dreaded Standard American Diet -- which is rich in sugar and processed and refined foods. This sugar-filled diet eventually begins to wreak havoc with many aspects of our health.
Science suggests eczema and psoriasis may be autoimmune disorders, which in allopathic medicine tends to be a "cop-out" diagnosis. Integrative medicine argues that our immune system does not attack a healthy body. However, the immune system will go into overdrive when the body becomes toxic. An example of this is the simple case of aspartame, the poisonous artificial sweetener. Most "diet" products contain aspartame, a substance that people take in hopes of losing weight or use as a "healthier" substitute for sweetened products. These people often end up with itchy rashes that can be indistinguishable from eczema.
A naturopathic doctor would say that in an attempt to eliminate aspartame, its metabolites are excreted to the skin surface where it causes irritation.
Characteristics of Psoriasis and Eczema
In the case of psoriasis, the National Institutes of Health (NIH) describes the condition as "an immune system disorder that affects the skin, and occasionally the eyes, nails, and joints." Psoriasis may also affect very small areas of skin or cover the entire body with a buildup of red scales called plaques. The plaques are of different sizes, shapes and severity and may be painful as well as unattractive. Bacterial infections and pressure or trauma to the skin can aggravate psoriasis.
Most treatments focus on topical skin care to relieve the inflammation, itching, and scaling. For more severe cases, oral medications are used. Psoriasis is common and may affect more than 2 percent of all Americans.
A particular type of eczema, called autoimmune progesterone dermatitis (APD), is a condition in which eczema flares when progesterone levels rise 3 to 10 days prior to the onset of menstrual flow. The condition then eases when progesterone levels drop during the menstrual period. Women with irregular periods may not have this clear correlation, thus making diagnosis more difficult.
APD also seems to run in families and the risk of eczema is particularly high in families with a history of asthma and hay fever -- a further indication the condition is related to a compromised immune system.
Eczema and psoriasis are both worsened by stress, but psoriasis is more affected by the weather. Cold dry winter weather worsens psoriasis, whereas sunny, hot, humid conditions make it better. In keeping with the autoimmune nature of psoriasis, when the person develops an infection, such as a sore throat or sinusitis, their psoriasis will often flare up.
Many classes of drugs, similar to the way that aspartame works, worsen psoriasis symptoms. These include antihypertensive ACE inhibitors and beta-blockers, Chloroquine (an anti-malaria drug), progesterone, indocin (the anti-inflammatory drug) and lithium.
In addition to what conventional medicine says about psoriasis, clinically, it is associated with a deficiency of zinc, magnesium, essential fatty acids and represents a high degree of toxicity in the body.
Conventional Treatment Doesn't Provide Much Hope
Conventional medicine will tell you that there is no cure for either of these conditions, although children with eczema will frequently "grow out of it."
Hydrocortisone cream or ointment is the most commonly prescribed conventional treatment for eczema and psoriasis. This is a strong and toxic medicine of limited effectiveness.
Long-term use of steroid creams can result in side effects, such as thin, fragile, dry skin and even suppression of the adrenal glands. For these reasons, medications of this kind can only be used for short periods of time, which is not very helpful to the chronic sufferer.
When studying homeopathy, I learned when you suppress a skin condition with cortisone, especially in children, the focus of the child's illness shifts from the skin to the lungs and they often develop asthma. Parents may be relieved their child's skin condition has cleared, but don't realize that they are substituting a milder condition for a much more serious one.
Using antihistamines, like Benadryl, can be helpful in relieving itching, but they cause drowsiness, so they're usually not appropriate for daytime use. UV light therapy has proven to be very helpful for some patients, especially for those suffering from psoriasis.
Natural Treatment
Eczema can be "cured" but psoriasis is a multifactorial disease that requires a multitreatment approach that is daunting for most people.
Natural treatment begins with detoxification, especially for psoriasis. Saunas, exercise that makes you sweat, bowel, liver and kidney cleansing and removal of mercury amalgams in your teeth are all important considerations. Stress reduction is also an essential part of dealing with skin conditions. It's often said you wear your heart on your sleeve. You also wear your emotions on your skin.
Meditation, journaling, and just plain taking time for yourself are very important tools for calming your body and feelings.
Dietary Treatments
For both conditions, you will need to begin by eliminating sugar and refined and processed foods from your diet. This means avoiding table sugar, foods that contain sugar or high fructose corn syrup, any white food, like white bread, biscuits, pizza dough, baked goods, anything that comes in a box and most canned foods.
The next step is to avoid food irritants and allergens. For skin conditions that may be caused by food allergies or intolerances, I highly recommend the Elimination Diet. Go to www.yeastconnection.com for a detailed plan to eliminate suspect foods from your diet and then gradually re-introduce them, making detailed observations to determine which ones may be causing your problems. (Look under the Yeast Fighting Program section.) You can suspect a food allergy if you have continual craving for that food, or eat it every day.
Dietary Recommendations
*Add foods rich in vitamins A and B-complex, like green leafy vegetables, carrots, squash, sweet potatoes and dried beans.
*Add foods that are high in magnesium. These include nuts, seeds, whole grains, and fresh green vegetables -- organic if possible.
*Magnesium is so essential for helping to prevent allergies, detoxify, improve skin quality and relaxation that you might consider adding it as a supplement. The most common form is magnesium citrate taken at 300 milligrams twice daily.
*Increase the omega-3 and omega-6 fatty acids in your diet -- the healthy fats -- by adding wild salmon (be sure it's free of mercury), walnuts, vegetables, nut and seed oils, especially flaxseed oil, evening primrose oil and black currant oil.
I'm going to depart slightly from the dietary recommendations here to recommend two substances that must be taken in supplement form: probiotics and digestive enzymes. I consider them foods and essential for optimal human function, so I'm including them here.
If you are not doing so already, start taking probiotics! While they are not technically foods, I've seen positive results over and over. If you correct the imbalance in intestinal flora by adding "good" bacteria to your system, many systemic problems will resolve themselves. I highly recommend that everyone take a probiotic daily.
In fact, there is a growing body of research that suggests that people with unbalanced intestinal flora have a higher risk of developing skin conditions like eczema, but probiotic supplementation diminishes or even eliminates the problem.
Along the same lines, taking supplemental digestive enzymes will enhance digestion and rapidly improve the condition of skin. Digestive enzymes not only digest the meal you are eating, but, taken between meals, they have been shown to digest inflammatory proteins in the body that could otherwise cause skin irritation or other inflammatory conditions.
Here's a list of natural creams and supplements that I have found to be effective in relieving eczema and psoriasis:
Calendula: These creams are very popular in Europe for the topical treatment of eczema and psoriasis. The cream is often combined with soothing chamomile for a variety of skin conditions. It should be applied topically two or three times a day.
Chamomile: The German Commission E approves the use of chamomile for treating a variety of skin conditions. Topical chamomile treatments can reduce inflammation and allergic reaction activity. Look for a cream containing 3 to 10-percent crude drug chamomile content and follow the label for dosage directions.
Supplements, like Nature's Virtue, will reduce the inflammatory process that causes eczema and psoriasis by correcting your ph from acidic body to alkaline. At the same Nature's Virtue contains detoxifiers, is loaded with green leafy vegetables, probiotics, contains Omega-3 fatty acids and digestive enzymes all in one easy scoop. To get Nature's Virtue go to my website: www.internalcreations.com and start to Ease That Itch Today!
Thursday, July 2, 2009
Agave: A Triumph of Marketing over Truth
Here is a great article I received today by Dr. Mercola on the truth behind agave syrup. This article was important to me because some of you may have a similar story as mine.
A couple of years ago in my quest to find a healthy and tasty sweetener, I tried agave syrup a natural low glycemic choice, but was it?. I must confess that I didn't do my usual homework until after a few months of using it. I went primarily on label claims and it being sold in what I thought was a very reputable health food store. I started doing research on agave syrup because it just seemed too good to be true and it was. Needless to say I have never used it again. For me stevia is now my sweetener of choice and why I choose stevia for Nature's Virtue.
The popularity of agave syrup, also called agave nectar, is on a meteoric rise -- thanks in large part to clever marketing which positions the product as a healthy alternative to sugar and artificial sweeteners.
Agave is also heavily promoted as a low glycemic food, enticing diabetics.
I’ll discuss just how “healthy” agave is in a minute.
The Amazing Power of Marketing
In case you doubt the influence of marketing in setting trends and consumer buying habits, look at these statistics:
* Agave products more than tripled in number between 2003 and 2007.
* McCormick & Co., a major food manufacturer, placed agave syrup in its “top 10 flavors” list for 2009.
Agave can now be found in prepared tea, energy and “health” drinks, nutrition bars, desserts, and other food items typically found in health food stores.
Agave is also quickly crossing over from the health food market to mainstream grocery chains, and consumers (especially vegans and raw food enthusiasts) are buying up bottles of the stuff to use in place of other sweeteners, like honey.
Why Agave Syrup is the Hottest New Trend in Sugar Alternatives
Taste. Agave has a subtle, delicate flavor many people enjoy.
Sweetness. Agave syrup can be up to three times as sweet as table sugar, so it takes less to sweeten a food or beverage.
Public perception. Highly effective agave product marketing campaigns have persuaded consumers the sweetener is a healthy alternative to sugar. As more and more people veer away from deadly artificial sweeteners and high fructose corn syrup (but not from their sugar addiction, unfortunately), they are on the hunt for safer, healthier alternatives.
About the Agave Plant
Agaves grow primarily in Mexico, but you can also find them in the southern and western United States, as well as in South America. Previously, it was most commonly known as a primary ingredient of tequila. Agaves are not cacti, but are actually related to the lily and amaryllis families of plants.
There are over 100 species of agave plants, in a wide variety of sizes and colors.
Edible parts of the agave are the flowers, leaves, stalks and the sap. It is the sap of the plant that is used to make agave syrup.
Commercially available agave syrup or nectar is thought to be produced primarily from blue agave plants grown in Southern Mexico. This is because the blue agave has a high carbohydrate content, which results in a high concentration of fructose in the final product.
Harvesting the Sap
When an agave plant is about seven to 10 years old, the leaves are removed to expose the core, or pina, of the plant. The harvested pina looks like a large pineapple and can weigh anywhere from 50 to 150 pounds.
Sap is removed from the pina, filtered, and heated to break down the carbohydrates into sugars.
The same agave plant produces all three varieties of commercially sold syrup, depending on the amount of heat used in processing. These varieties include:
* Raw (color is similar to maple syrup and flavor is similar to caramel)
* Light (lighter color and flavor than raw)
* Amber (similar in color and flavor to raw)
Many varieties of agave nectar are processed at relatively low temperatures (below 118°F) and are marketed as a “raw” food.
The Myth of Agave as a “Healthy” Sugar Substitute
* Agave syrup is neither a natural food nor organic
Fully chemically processed sap from the agave plant is known as hydrolyzed high fructose inulin syrup.
According to Dr. Ingrid Kohlstadt, a fellow of the American College of Nutrition and an associate faculty member at Johns Hopkins School of Public Health:
“[Agave is] almost all fructose, highly processed sugar with great marketing.”
* Agave syrup is not low calorie.
Agave syrup is about 16 calories per teaspoon, the same as table sugar.
* Agave syrup may not have a low glycemic index.
Depending upon where the agave comes from and the amount of heat used to process it, your agave syrup can be anywhere from 55 percent to 90 percent fructose! (And it’s likely you won’t be able to tell from the product label.)
This range of fructose content hardly makes agave syrup a logical choice if you’re hoping to avoid the high levels of fructose in HFCS (high fructose corn syrup).
And if you’re diabetic, you should know that the alleged benefit of agave for diabetics is purely speculative. Very few agave studies have been documented, and most involved rats. There have been no clinical studies done on its safety for diabetics.
Since most agave syrup has such a high percentage of fructose, your blood sugar will likely spike just as it would if you were consuming regular sugar or HFCS, and you would also run the risk of raising your triglyceride levels. It’s also important to understand that whereas the glucose in other sugars are converted to blood glucose, fructose is a relatively unregulated source of fuel that your liver converts to fat and cholesterol.
A significant danger here is that fructose does not stimulate your insulin secretion, nor enhance leptin production, which is thought to be involved in appetite regulation. (This was detailed in one of the most thorough scientific analyses published to date on this topic.)
Because insulin and leptin act as key signals in regulating how much food you eat, as well as your body weight, dietary fructose can also contribute to increased food intake and weight gain.
Therefore, if you need to lose weight, fructose is one type of sugar you’ll definitely want to avoid, no matter what the source is.
Other Dangers of Fructose
In addition, consuming high amounts of concentrated fructose may cause health problems ranging from mineral depletion, to insulin resistance, high blood pressure, cardiovascular disease, and even miscarriage in pregnant women.
Fructose may also interfere with your body’s ability to metabolize copper. This can result in depletion of collagen and elastin, which are vital connective tissues. A copper deficiency can also result in anemia, fragile bones, defects in your arteries, infertility, high cholesterol and heart disease, and uncontrolled blood sugar levels.
Additionally, fructose consumption has been shown to significantly increase uric acid. Elevated levels of uric acid are markers for heart disease. It has also been shown to increase blood lactic acid, especially in diabetics. Elevations in lactic acid can result in metabolic acidosis.
Isolated fructose has no enzymes, vitamins or minerals and can rob your body of these nutrients in order to assimilate itself. Hence, consumption of fructose can also lead to loss of vital minerals like calcium, iron, magnesium, and zinc.
Other Reasons You Should Steer Clear of Agave
1. There are very few quality controls in place to monitor the production of agave syrup. Nearly all agave sold in the U.S. comes from Mexico. Industry insiders are concerned agave distributors are using lesser, even toxic, agave plants due to a shortage of blue agave.
There are also concerns that some distributors are cutting agave syrup with corn syrup -- how often and to what extent is anyone’s guess. In addition, the FDA has refused shipments of agave syrup due to excessive pesticide residues.
2. Agave syrup is not a whole food -- it is fractionated and processed. The sap is separated from the plant and treated with heat, similar to how maple sap is made into maple syrup. Agave nectar is devoid of many of the nutrients contained in the original, whole plant.
3. Agave syrup is not a live food. The natural enzymes are removed to prevent agave syrup from fermenting and turning into tequila in your food pantry or cabinet.
4. Agave is, for all intents and purposes, highly concentrated sugar. Sugar and sweeteners wreak havoc on your health and are highly addictive.
The Case Against Sugar
No matter your nutritional type, sugar is not good for you. Certainly you can tolerate small amounts if you are healthy and the majority of your diet is healthy, but let’s face it the average American is consuming over 150 pounds a year of sugar or nearly half a pound a day. Ideally your annual consumption should be well under ten pounds per YEAR.
Sugar increases your insulin and leptin levels and decreases receptor sensitivity of both these hormones. This can lead to a wide range of health problems, including weight gain, diabetes, high blood pressure, high cholesterol, premature aging, and heart disease.
Sugar suppresses your immune system, causing problems with allergies and digestive disorders. It can even bring on depression.
For a comprehensive list of the dangers of sugar to your body, read 76 ways sugar can destroy your health now.
Worse Than Any Sugar: Artificial Sweeteners
The worst of all possible choices are artificial sweeteners. They are, without question, far more damaging to your health than regular sugar.
While I don’t recommend it, consuming sugar in moderation isn’t likely to cause serious health problems. Moderation in this case is five pounds or less per year, which is a far cry from the 150 pounds per year consumed by the majority of Americans.
If you’re interested in kicking your sugar addiction, I highly recommend trying a meridian tapping technique called Turbo Tapping, which has helped thousands of people kick their sugar and soda habits.
Have You Tried Stevia?
If you’re determined to sweeten your foods and beverages, I urge you to consider using stevia. Stevia is a sweet herb, safe and natural. It is much sweeter than sugar, but has no calories. It is my personal choice of sweetener.
In the U.S., you’ll find stevia not in the sweetener aisle of your local grocery, but in the supplement section. It can be used in appetizers, beverages, soups, salads, vegetables, desserts -- just about anything.
If you’ve tried stevia and were bothered by an aftertaste, it could be the way the plant was processed. You should try a few different brands until you find one that tastes good.
However, if you have insulin issues, high blood pressure, high cholesterol, diabetes, or if you’re overweight, I suggest you avoid all sweeteners, including stevia, since any sweetener can decrease your insulin sensitivity.
For everyone else, my recommendation is to:
o Eliminate all artificial sweeteners
o Avoid agave
o Limit sugar
o Use raw, organic honey in moderation
o Use regular stevia in moderation, but avoid stevia-based sweeteners like Truvia and PureVia
A couple of years ago in my quest to find a healthy and tasty sweetener, I tried agave syrup a natural low glycemic choice, but was it?. I must confess that I didn't do my usual homework until after a few months of using it. I went primarily on label claims and it being sold in what I thought was a very reputable health food store. I started doing research on agave syrup because it just seemed too good to be true and it was. Needless to say I have never used it again. For me stevia is now my sweetener of choice and why I choose stevia for Nature's Virtue.
The popularity of agave syrup, also called agave nectar, is on a meteoric rise -- thanks in large part to clever marketing which positions the product as a healthy alternative to sugar and artificial sweeteners.
Agave is also heavily promoted as a low glycemic food, enticing diabetics.
I’ll discuss just how “healthy” agave is in a minute.
The Amazing Power of Marketing
In case you doubt the influence of marketing in setting trends and consumer buying habits, look at these statistics:
* Agave products more than tripled in number between 2003 and 2007.
* McCormick & Co., a major food manufacturer, placed agave syrup in its “top 10 flavors” list for 2009.
Agave can now be found in prepared tea, energy and “health” drinks, nutrition bars, desserts, and other food items typically found in health food stores.
Agave is also quickly crossing over from the health food market to mainstream grocery chains, and consumers (especially vegans and raw food enthusiasts) are buying up bottles of the stuff to use in place of other sweeteners, like honey.
Why Agave Syrup is the Hottest New Trend in Sugar Alternatives
Taste. Agave has a subtle, delicate flavor many people enjoy.
Sweetness. Agave syrup can be up to three times as sweet as table sugar, so it takes less to sweeten a food or beverage.
Public perception. Highly effective agave product marketing campaigns have persuaded consumers the sweetener is a healthy alternative to sugar. As more and more people veer away from deadly artificial sweeteners and high fructose corn syrup (but not from their sugar addiction, unfortunately), they are on the hunt for safer, healthier alternatives.
About the Agave Plant
Agaves grow primarily in Mexico, but you can also find them in the southern and western United States, as well as in South America. Previously, it was most commonly known as a primary ingredient of tequila. Agaves are not cacti, but are actually related to the lily and amaryllis families of plants.
There are over 100 species of agave plants, in a wide variety of sizes and colors.
Edible parts of the agave are the flowers, leaves, stalks and the sap. It is the sap of the plant that is used to make agave syrup.
Commercially available agave syrup or nectar is thought to be produced primarily from blue agave plants grown in Southern Mexico. This is because the blue agave has a high carbohydrate content, which results in a high concentration of fructose in the final product.
Harvesting the Sap
When an agave plant is about seven to 10 years old, the leaves are removed to expose the core, or pina, of the plant. The harvested pina looks like a large pineapple and can weigh anywhere from 50 to 150 pounds.
Sap is removed from the pina, filtered, and heated to break down the carbohydrates into sugars.
The same agave plant produces all three varieties of commercially sold syrup, depending on the amount of heat used in processing. These varieties include:
* Raw (color is similar to maple syrup and flavor is similar to caramel)
* Light (lighter color and flavor than raw)
* Amber (similar in color and flavor to raw)
Many varieties of agave nectar are processed at relatively low temperatures (below 118°F) and are marketed as a “raw” food.
The Myth of Agave as a “Healthy” Sugar Substitute
* Agave syrup is neither a natural food nor organic
Fully chemically processed sap from the agave plant is known as hydrolyzed high fructose inulin syrup.
According to Dr. Ingrid Kohlstadt, a fellow of the American College of Nutrition and an associate faculty member at Johns Hopkins School of Public Health:
“[Agave is] almost all fructose, highly processed sugar with great marketing.”
* Agave syrup is not low calorie.
Agave syrup is about 16 calories per teaspoon, the same as table sugar.
* Agave syrup may not have a low glycemic index.
Depending upon where the agave comes from and the amount of heat used to process it, your agave syrup can be anywhere from 55 percent to 90 percent fructose! (And it’s likely you won’t be able to tell from the product label.)
This range of fructose content hardly makes agave syrup a logical choice if you’re hoping to avoid the high levels of fructose in HFCS (high fructose corn syrup).
And if you’re diabetic, you should know that the alleged benefit of agave for diabetics is purely speculative. Very few agave studies have been documented, and most involved rats. There have been no clinical studies done on its safety for diabetics.
Since most agave syrup has such a high percentage of fructose, your blood sugar will likely spike just as it would if you were consuming regular sugar or HFCS, and you would also run the risk of raising your triglyceride levels. It’s also important to understand that whereas the glucose in other sugars are converted to blood glucose, fructose is a relatively unregulated source of fuel that your liver converts to fat and cholesterol.
A significant danger here is that fructose does not stimulate your insulin secretion, nor enhance leptin production, which is thought to be involved in appetite regulation. (This was detailed in one of the most thorough scientific analyses published to date on this topic.)
Because insulin and leptin act as key signals in regulating how much food you eat, as well as your body weight, dietary fructose can also contribute to increased food intake and weight gain.
Therefore, if you need to lose weight, fructose is one type of sugar you’ll definitely want to avoid, no matter what the source is.
Other Dangers of Fructose
In addition, consuming high amounts of concentrated fructose may cause health problems ranging from mineral depletion, to insulin resistance, high blood pressure, cardiovascular disease, and even miscarriage in pregnant women.
Fructose may also interfere with your body’s ability to metabolize copper. This can result in depletion of collagen and elastin, which are vital connective tissues. A copper deficiency can also result in anemia, fragile bones, defects in your arteries, infertility, high cholesterol and heart disease, and uncontrolled blood sugar levels.
Additionally, fructose consumption has been shown to significantly increase uric acid. Elevated levels of uric acid are markers for heart disease. It has also been shown to increase blood lactic acid, especially in diabetics. Elevations in lactic acid can result in metabolic acidosis.
Isolated fructose has no enzymes, vitamins or minerals and can rob your body of these nutrients in order to assimilate itself. Hence, consumption of fructose can also lead to loss of vital minerals like calcium, iron, magnesium, and zinc.
Other Reasons You Should Steer Clear of Agave
1. There are very few quality controls in place to monitor the production of agave syrup. Nearly all agave sold in the U.S. comes from Mexico. Industry insiders are concerned agave distributors are using lesser, even toxic, agave plants due to a shortage of blue agave.
There are also concerns that some distributors are cutting agave syrup with corn syrup -- how often and to what extent is anyone’s guess. In addition, the FDA has refused shipments of agave syrup due to excessive pesticide residues.
2. Agave syrup is not a whole food -- it is fractionated and processed. The sap is separated from the plant and treated with heat, similar to how maple sap is made into maple syrup. Agave nectar is devoid of many of the nutrients contained in the original, whole plant.
3. Agave syrup is not a live food. The natural enzymes are removed to prevent agave syrup from fermenting and turning into tequila in your food pantry or cabinet.
4. Agave is, for all intents and purposes, highly concentrated sugar. Sugar and sweeteners wreak havoc on your health and are highly addictive.
The Case Against Sugar
No matter your nutritional type, sugar is not good for you. Certainly you can tolerate small amounts if you are healthy and the majority of your diet is healthy, but let’s face it the average American is consuming over 150 pounds a year of sugar or nearly half a pound a day. Ideally your annual consumption should be well under ten pounds per YEAR.
Sugar increases your insulin and leptin levels and decreases receptor sensitivity of both these hormones. This can lead to a wide range of health problems, including weight gain, diabetes, high blood pressure, high cholesterol, premature aging, and heart disease.
Sugar suppresses your immune system, causing problems with allergies and digestive disorders. It can even bring on depression.
For a comprehensive list of the dangers of sugar to your body, read 76 ways sugar can destroy your health now.
Worse Than Any Sugar: Artificial Sweeteners
The worst of all possible choices are artificial sweeteners. They are, without question, far more damaging to your health than regular sugar.
While I don’t recommend it, consuming sugar in moderation isn’t likely to cause serious health problems. Moderation in this case is five pounds or less per year, which is a far cry from the 150 pounds per year consumed by the majority of Americans.
If you’re interested in kicking your sugar addiction, I highly recommend trying a meridian tapping technique called Turbo Tapping, which has helped thousands of people kick their sugar and soda habits.
Have You Tried Stevia?
If you’re determined to sweeten your foods and beverages, I urge you to consider using stevia. Stevia is a sweet herb, safe and natural. It is much sweeter than sugar, but has no calories. It is my personal choice of sweetener.
In the U.S., you’ll find stevia not in the sweetener aisle of your local grocery, but in the supplement section. It can be used in appetizers, beverages, soups, salads, vegetables, desserts -- just about anything.
If you’ve tried stevia and were bothered by an aftertaste, it could be the way the plant was processed. You should try a few different brands until you find one that tastes good.
However, if you have insulin issues, high blood pressure, high cholesterol, diabetes, or if you’re overweight, I suggest you avoid all sweeteners, including stevia, since any sweetener can decrease your insulin sensitivity.
For everyone else, my recommendation is to:
o Eliminate all artificial sweeteners
o Avoid agave
o Limit sugar
o Use raw, organic honey in moderation
o Use regular stevia in moderation, but avoid stevia-based sweeteners like Truvia and PureVia
Wednesday, July 1, 2009
Curcumin and Resveratrol 2 Powerful Ingredients Found in "NV"
Curcumin and resveratrol exert synergistic effects against cancer cells.
Curcumin and resveratrol exert synergistic effects against cancer cellsIn the July, 2009 issue of the journal Nutrition and Cancer, researchers at the Veterans Administration Medical Center, Karmanos Cancer Center and Wayne State University in Detroit report that a combination of curcumin and resveratrol showed greater inhibitory effects against cancer cells compared with either agent used alone.
Adhip P. N. Majumdar and colleagues incubated human colon cancer cells with varying concentrations of curcumin, resveratrol or both agents combined. Untreated cells served as controls. Although both agents inhibited cell growth dose-dependently, the combination of curcumin and resveratrol elicited a greater effect than either extract used separately, suggesting a synergistic benefit.
Further experimentation showed that the synergism was effective in both p53 positive and p53 negative colon cancer cells. While curcumin or resveratrol alone inhibited the growth of these cells by 15 to 30 percent, the combination resulted in a 40 percent inhibition compared to the control cells.
In another experiment in which colon cancer cells were grated into mice, the combination of resveratrol and curcumin once again was associated with greater tumor growth inhibition than either therapy alone. The number of cells undergoing apoptosis in response to the curcumin/resveratrol combination was found to be double that of treatment with either agent by itself. Activation of the transcription factor nuclear factor kappa-beta (NF-kB), which stimulates the transcription of genes involved in cell survival, was similarly decreased by the administration of curcumin and resveratrol.
“Our data show that the combination therapy of curcumin and resveratrol is highly effective in inhibiting the growth of colon cancer cells in vitro and in vivo, which could be attributed to inhibition of proliferation and stimulation of apoptosis resulting from attenuation of nuclear NF-kb activity,” the authors write. “The combination of curcumin and resveratrol could be an effective preventive/therapeutic strategy for colon cancer,” they conclude.
—D Dye
July 01, 2009 Life Extension
Curcumin and resveratrol exert synergistic effects against cancer cellsIn the July, 2009 issue of the journal Nutrition and Cancer, researchers at the Veterans Administration Medical Center, Karmanos Cancer Center and Wayne State University in Detroit report that a combination of curcumin and resveratrol showed greater inhibitory effects against cancer cells compared with either agent used alone.
Adhip P. N. Majumdar and colleagues incubated human colon cancer cells with varying concentrations of curcumin, resveratrol or both agents combined. Untreated cells served as controls. Although both agents inhibited cell growth dose-dependently, the combination of curcumin and resveratrol elicited a greater effect than either extract used separately, suggesting a synergistic benefit.
Further experimentation showed that the synergism was effective in both p53 positive and p53 negative colon cancer cells. While curcumin or resveratrol alone inhibited the growth of these cells by 15 to 30 percent, the combination resulted in a 40 percent inhibition compared to the control cells.
In another experiment in which colon cancer cells were grated into mice, the combination of resveratrol and curcumin once again was associated with greater tumor growth inhibition than either therapy alone. The number of cells undergoing apoptosis in response to the curcumin/resveratrol combination was found to be double that of treatment with either agent by itself. Activation of the transcription factor nuclear factor kappa-beta (NF-kB), which stimulates the transcription of genes involved in cell survival, was similarly decreased by the administration of curcumin and resveratrol.
“Our data show that the combination therapy of curcumin and resveratrol is highly effective in inhibiting the growth of colon cancer cells in vitro and in vivo, which could be attributed to inhibition of proliferation and stimulation of apoptosis resulting from attenuation of nuclear NF-kb activity,” the authors write. “The combination of curcumin and resveratrol could be an effective preventive/therapeutic strategy for colon cancer,” they conclude.
—D Dye
July 01, 2009 Life Extension
Monday, June 29, 2009
Are You Healthy?
As Kevin Trudeau describes a healthy person in his book Natural Cures.
"An ideal scenario would be never having to take a single drug and
never getting sick. An ideal scenario would be waking up in the morning full of energy and vitality, content, and feeling absolutely great. You go throughout your day with energy, a bounce in your step, a smile on your face. You don't feel stressed, anxious, or depressed; you don't feel tired, you have no headaches or pain in your body; you are not overweight and you don't get colds or flus or sickness. You don't get diseases, you have no pain, you're not ravenous with your appetite, you eat what you want and you are never that hungry. You don't deprive yourself of the foods you enjoy. You go to sleep at night and you sleep soundly and peacefully and get a wonderful whole night's rest. Your sexual desires are healthy and strong, and you are capable of both giving and receiving sexual pleasure. Your skin, your hair, and your nails look healthy and radiant. You have strength and tone in
your muscles. Your body is fluid, graceful, and flexible. You are firm, strong, vibrant, and feel great!"
This is a description of a person on Nature’s Virtue.
"An ideal scenario would be never having to take a single drug and
never getting sick. An ideal scenario would be waking up in the morning full of energy and vitality, content, and feeling absolutely great. You go throughout your day with energy, a bounce in your step, a smile on your face. You don't feel stressed, anxious, or depressed; you don't feel tired, you have no headaches or pain in your body; you are not overweight and you don't get colds or flus or sickness. You don't get diseases, you have no pain, you're not ravenous with your appetite, you eat what you want and you are never that hungry. You don't deprive yourself of the foods you enjoy. You go to sleep at night and you sleep soundly and peacefully and get a wonderful whole night's rest. Your sexual desires are healthy and strong, and you are capable of both giving and receiving sexual pleasure. Your skin, your hair, and your nails look healthy and radiant. You have strength and tone in
your muscles. Your body is fluid, graceful, and flexible. You are firm, strong, vibrant, and feel great!"
This is a description of a person on Nature’s Virtue.
Friday, June 26, 2009
Nature's Virtue: The World's Most Complete NON-GM SuperFood
How safe is genetic engineering really? Monsanto, the world's largest genetic engineering corporation, insists it is safe. But numerous studies have shown that genetically modified plants can cause allergies and cancers. Nonetheless, commercial and political interests are determined to make genetic engineering the norm.
Monsanto insists that genetic engineering of our food supply is not only safe but the way to save the world from environmental catastrophe and human hunger.
Your GM Food Probably Contains Roundup Pesticide Residues
For starters, 85 percent of all GM seeds are engineered for herbicide tolerance, most of these being Monsanto’s “Roundup Ready” cotton, corn, soy, and canola seeds. This allows plants to withstand the significant amounts of pesticides being sprayed on them, in effect promoting pesticide use.
In fact, since the introduction of GM crops in the United States, more than 120 million pounds of additional pesticides were used.
This particular variety of GM crop (Roundup Ready) became so popular because it allows farmers to spray Monsanto’s Roundup herbicide directly onto their fields without harming the crops. As you might imagine, the use of Roundup herbicide has increased dramatically since the GM Roundup Ready crops were introduced -- a double win for Monsanto.
But while it’s widely known that GM Roundup Ready crops contain Roundup residues (how could they not with how much is poured on them?), a recent study showed, for the first time, just how toxic these residues may be to your health.
Even when researchers tested formulations of Roundup that were highly diluted (up to 100,000 times or more) on human cells, the cells died within 24 hours. They also found damage to cell membranes and DNA, along with an inhibition of cell respiration.
At Least 65 Serious Health Risks Have Been Discovered
GM crops routinely create unintended proteins, alter existing protein levels, or even change the components and shape of the protein that is created by the inserted gene.
This results in brand new proteins that have never before existed in food, some of which may be causing severe allergic reactions.
Creating a GM crop can also produce massive changes in the natural functioning of the plant‘s DNA. Native genes can be mutated, deleted, permanently turned on or off, or change their levels of protein expression. No one knows how this will impact human health, but so far Jeffrey Smith, a leading spokesperson on the dangers of GM foods, has documented at least 65 serious health risks related to GM foods.
Among them:
• Offspring of rats fed GM soy showed a five-fold increase in mortality, lower birth weights, and the inability to reproduce
• Male mice fed GM soy had damaged young sperm cells
• The embryo offspring of GM soy-fed mice had altered DNA functioning
• Several US farmers reported sterility or fertility problems among pigs and cows fed GM corn varieties
• Investigators in India have documented fertility problems, abortions, premature births, and other serious health issues, including deaths, among buffaloes fed GM cottonseed products
Further, just last year a long-term feeding study commissioned by the Austrian Agency for Health and Food Safety confirmed GM corn seriously affects reproductive health in mice.
The results were so worrisome that GM opponents called for an immediate ban of all GM foods and GM crops in order to protect the health of humankind and the fertility of women around the world.
GM Crops Do Not Increase Yield
Anyone who believes Monsanto’s proclamations of saving the world from environmental catastrophe and hunger by way of increased yields is clearly not paying attention to some very blatant signs that this is not true.
GM crop seeds currently on the market do not increase yields, and are not designed to. In fact, GM crops typically render lower yields.
For example, GM soya has decreased yields by up to 20 percent compared with non-GM soya. And up to 100 percent failures of Bt cotton have been recorded in India. Coincidentally, a staggering number of suicides among India’s farmers have occurred.
According to the National Crime Records Bureau of India, more than 182,900 Indian farmers took their own lives between 1997 and 2007, potentially due to GM crop failures. An estimated 46 Indian farmers commit suicide every day.
Additionally, recent studies by scientists from the USDA and the University of Georgia found that growing GM cotton in the United States can result in a drop in income by up to 40 percent.
Are You Willing to Play Russian Roulette With Your Food?
When you pick up seven out of 10 foods in your grocery store, you’re picking up a food that contains GM ingredients. Yet, it likely won’t be labeled as such.
Particularly in the United States, the GMO giants have been very effective in eliminating legislation that would require them to clearly label GM products and, as a result, most grocery stores in the United States do not post signs next to produce to let you know it’s been genetically modified.
To get an idea of just how widespread GM ingredients are, I recommend taking a look at The GMO Food Guide. It lists 20 different food categories that include everything from baby food to chocolate.
So if you want to avoid these potentially dangerous foods, means you need to avoid an ever-growing number of ingredients, or choose organic versions of them. This is not an easy task, especially if you eat processed food. However, the four most prevalent GM ingredients to look out for are:
1. Soy
2. Corn
3. Cottonseed
4. Canola
You’ll also want to avoid the offspring of these products, which includes items like maltodextrin, and high fructose corn syrup.
Examining the produce stickers on the fruits and vegetables you buy is another way to detect GM foods. The PLU code for conventionally grown fruit consists of four numbers; organically grown fruit has five numbers prefaced by the number nine; and GM fruit has five numbers prefaced by the number eight.
Finally, remember that you can vote with your pocketbook by avoiding everything that contains GM ingredients, and ask your local supermarket to stock their shelves with more natural organic foods. Some supermarkets will even allow you to special order food items.
Large portions of Europe have already succeeded in removing GM foods from their food supply, forcing food manufacturers to use real ingredients in their European product lines. But here in the United States we’re still stuck with it to a very large degree.
However, this can all change, and it all starts with you and the choices you make when buying your food. So please spread the word. If more of us begin to refuse GM foods, food manufacturers will have no choice but to listen.
Monsanto insists that genetic engineering of our food supply is not only safe but the way to save the world from environmental catastrophe and human hunger.
Your GM Food Probably Contains Roundup Pesticide Residues
For starters, 85 percent of all GM seeds are engineered for herbicide tolerance, most of these being Monsanto’s “Roundup Ready” cotton, corn, soy, and canola seeds. This allows plants to withstand the significant amounts of pesticides being sprayed on them, in effect promoting pesticide use.
In fact, since the introduction of GM crops in the United States, more than 120 million pounds of additional pesticides were used.
This particular variety of GM crop (Roundup Ready) became so popular because it allows farmers to spray Monsanto’s Roundup herbicide directly onto their fields without harming the crops. As you might imagine, the use of Roundup herbicide has increased dramatically since the GM Roundup Ready crops were introduced -- a double win for Monsanto.
But while it’s widely known that GM Roundup Ready crops contain Roundup residues (how could they not with how much is poured on them?), a recent study showed, for the first time, just how toxic these residues may be to your health.
Even when researchers tested formulations of Roundup that were highly diluted (up to 100,000 times or more) on human cells, the cells died within 24 hours. They also found damage to cell membranes and DNA, along with an inhibition of cell respiration.
At Least 65 Serious Health Risks Have Been Discovered
GM crops routinely create unintended proteins, alter existing protein levels, or even change the components and shape of the protein that is created by the inserted gene.
This results in brand new proteins that have never before existed in food, some of which may be causing severe allergic reactions.
Creating a GM crop can also produce massive changes in the natural functioning of the plant‘s DNA. Native genes can be mutated, deleted, permanently turned on or off, or change their levels of protein expression. No one knows how this will impact human health, but so far Jeffrey Smith, a leading spokesperson on the dangers of GM foods, has documented at least 65 serious health risks related to GM foods.
Among them:
• Offspring of rats fed GM soy showed a five-fold increase in mortality, lower birth weights, and the inability to reproduce
• Male mice fed GM soy had damaged young sperm cells
• The embryo offspring of GM soy-fed mice had altered DNA functioning
• Several US farmers reported sterility or fertility problems among pigs and cows fed GM corn varieties
• Investigators in India have documented fertility problems, abortions, premature births, and other serious health issues, including deaths, among buffaloes fed GM cottonseed products
Further, just last year a long-term feeding study commissioned by the Austrian Agency for Health and Food Safety confirmed GM corn seriously affects reproductive health in mice.
The results were so worrisome that GM opponents called for an immediate ban of all GM foods and GM crops in order to protect the health of humankind and the fertility of women around the world.
GM Crops Do Not Increase Yield
Anyone who believes Monsanto’s proclamations of saving the world from environmental catastrophe and hunger by way of increased yields is clearly not paying attention to some very blatant signs that this is not true.
GM crop seeds currently on the market do not increase yields, and are not designed to. In fact, GM crops typically render lower yields.
For example, GM soya has decreased yields by up to 20 percent compared with non-GM soya. And up to 100 percent failures of Bt cotton have been recorded in India. Coincidentally, a staggering number of suicides among India’s farmers have occurred.
According to the National Crime Records Bureau of India, more than 182,900 Indian farmers took their own lives between 1997 and 2007, potentially due to GM crop failures. An estimated 46 Indian farmers commit suicide every day.
Additionally, recent studies by scientists from the USDA and the University of Georgia found that growing GM cotton in the United States can result in a drop in income by up to 40 percent.
Are You Willing to Play Russian Roulette With Your Food?
When you pick up seven out of 10 foods in your grocery store, you’re picking up a food that contains GM ingredients. Yet, it likely won’t be labeled as such.
Particularly in the United States, the GMO giants have been very effective in eliminating legislation that would require them to clearly label GM products and, as a result, most grocery stores in the United States do not post signs next to produce to let you know it’s been genetically modified.
To get an idea of just how widespread GM ingredients are, I recommend taking a look at The GMO Food Guide. It lists 20 different food categories that include everything from baby food to chocolate.
So if you want to avoid these potentially dangerous foods, means you need to avoid an ever-growing number of ingredients, or choose organic versions of them. This is not an easy task, especially if you eat processed food. However, the four most prevalent GM ingredients to look out for are:
1. Soy
2. Corn
3. Cottonseed
4. Canola
You’ll also want to avoid the offspring of these products, which includes items like maltodextrin, and high fructose corn syrup.
Examining the produce stickers on the fruits and vegetables you buy is another way to detect GM foods. The PLU code for conventionally grown fruit consists of four numbers; organically grown fruit has five numbers prefaced by the number nine; and GM fruit has five numbers prefaced by the number eight.
Finally, remember that you can vote with your pocketbook by avoiding everything that contains GM ingredients, and ask your local supermarket to stock their shelves with more natural organic foods. Some supermarkets will even allow you to special order food items.
Large portions of Europe have already succeeded in removing GM foods from their food supply, forcing food manufacturers to use real ingredients in their European product lines. But here in the United States we’re still stuck with it to a very large degree.
However, this can all change, and it all starts with you and the choices you make when buying your food. So please spread the word. If more of us begin to refuse GM foods, food manufacturers will have no choice but to listen.
Thursday, June 18, 2009
Do You Have Occasional Bloating, Gas, or Indigestion? Don't Worry "NV" Is Here!
Do any of these sound familiar to you?
You used to be able to eat anything you wanted without giving it a second
thought--but now you have a mental list of foods you know will give you trouble.
You occasionally feel bloated after you eat -- like you have to unbutton your pants or loosen your belt.
You avoid certain restaurants or certain types of food.
You occasionally experience intestinal gas.
You have irregular bowels -- occasional constipation.
If you have occasional problems with your digestive tract, you're not alone. The discomfort of occasional abdominal bloating affects 10, 20, perhaps even 30% of adults. And if you include other abdominal signs -- like occasional stomach discomfort, passing gas, or irregular bowel movements -- the percentages shoot up like fireworks.
Too many people are struggling with occasional bloating or stomach discomfort. And social embarrassment too. Oftentimes, you lose out on the pleasure of sitting down to a tasty meal because you know the price you'll pay later. All because your digestive tract isn't working optimally.
Fortunately, there's plenty you can do to improve these occasional digestive issues -- and boost your overall health in the meantime.
If you can relate to these stories than please heed your feelings of occasional abdominal discomfort. Take a few minutes with this quiz I've prepared. It will help you focus on any digestive issues that might be bothering you.
Take This Quiz to See if You Could Use Extra Help for Your Digestive System:
I occasionally feel bloated after a meal.
Y N
I'm over the age of 30.
Y N
I occasionally feel indigestion.
Y N
I sometimes have gas attacks after I eat.
Y N
I eat one or more large meals each day.
Y N
More than 15% of my diet is meat.
Y N
I eat my food quickly.
Y N
I frequently feel low in energy.
Y N
SCORE YOUR RESPONSES
Of course, no simple online quiz can be tailored to your health, so there is no substitute for checking with your own health practitioner.
However, here is what your score most closely indicates:
4+ ‘Yes' Answers: It sounds like you might benefit from some extra help to improve your digestion and make sure you're getting all the nutrients you need.*
2-3 ‘Yes' Answers: Continue reading to learn more about the ways your digestive tract functions. Someone with a score in this range is likely to benefit from some extra digestive support.*
0-1 ‘Yes' Answers: You may not benefit as much as others from extra digestive support. Still, the information in this article will help you discover how you can continue to keep your digestive system healthy into the future.*
Read on. The occasional bloating, gas, and discomfort you feel is only part of the picture. There's a hidden cost to sluggish digestion. Discover how a well-functioning digestive tract is important to your total health.
You Aren't What You Eat…
But You Are What You Digest and Absorb
If your body does not break down and absorb nutrients optimally, the effects can go far beyond the occasional abdominal discomfort you're feeling.
In fact, it's been said that a healthy digestive system is at the root of all health. That's logical -- your digestive tract is the basic source of the nourishment every cell in your body needs.
I want you to eat the healthiest, most nutritious diet possible. But if your stomach and intestines aren't working efficiently, even the ideal diet won't do as much for your health. You're not going to be able to optimally extract and absorb the chemical building blocks your body depends on.
To help your digestive tract do its all-important job, you've got to understand some of the chemical wizardry that goes on inside your stomach and small intestine.
Enzymes -- Your Silent Helpers in Processing Food.
Maybe you've already tried some other strategies to deal with less-than-optimal digestion. You eat plenty of fiber, drink enough water, and consume lots of fresh vegetables. Yet something still isn't working as well as it can.
These are healthy dietary habits, so don't stop them. But you may need a little extra help. Perhaps the issue is your supply of digestive enzymes.
You need a robust supply of digestive enzymes to process food as it passes through your intestines. Here's how they work:
The food you put into your mouth is a complex mixture of large organic molecules -- macromolecules. There are fats, proteins, and carbohydrates, along with vitamins, minerals, and other components.
To absorb these nutrients into your bloodstream, you've got to break these large molecules down into smaller bits.
Fortunately, your system has evolved sophisticated chemical engineering to accomplish just that. While you're polishing off your latest meal, digestive enzymes are pouring into your small intestine (from your liver, pancreas, and gall bladder) to break down the large macromolecules into easily absorbable smaller pieces.
These digestive enzymes are specialized proteins, each designed to break apart a specific type of molecule in your food. For example, there are:
Lipases -- to break down fat
Amylases -- to break down large carbohydrate chains
Proteases (also called proteolytic enzymes) -- to break down protein
The liver, pancreas, and gall bladder contribute other useful helper molecules too.
Digestive enzymes are naturally produced within your body. But sadly, there are far too many people whose enzyme stores become depleted for one reason or another. Then you can't digest your food optimally. The cycle of occasional bloating, indigestion, and other minor digestive issues begins.
Enzyme Depletion --
A Common Cause of Less-than-Optimal Digestive Function
All too often, diminished levels of your normal digestive enzymes are the root cause of less-than-optimal digestive function. Here are a few of the many common reasons that your enzymes might be depleted.
A generally unbalanced diet, without the right mix of carbohydrates,fats, and proteins
Inadequate vitamin or mineral intake
Poor eating habits -- rushing through meals, not chewing thoroughl
Exposure to artificial food additives, colorings, and preservatives
The aging process -- as you advance into middle age, a certain degree of enzyme depletion becomes almost inevitable
With all these possible factors contributing to enzyme depletion, it's no wonder that minor digestive complaints are so common.
Fortunately, there are a number of steps you can take today to make sure your digestive tract has maximal support to do its job. It begins when you take your first bite….
Start Digestion Off Right: Chew Your Food!
In today's hurried world, we often neglect to savor the simple pleasures of life. For example, nothing matches the satisfaction of sharing a leisurely, healthy meal with family and loved ones.
Quite apart from the esthetic pleasure of an unhurried mealtime, there are powerful physiological reasons to take your time chewing your food.
First of all, the chewing process mashes your food into small pieces and partially liquefies it, making it easier to digest.
Secondly, when food hits your mouth, it stimulates saliva production. Saliva contains its own digestive enzymes, so the longer you chew, the more time these enzymes have to get to work while your food is still in your mouth. This makes it easier on your stomach and small intestine.
There's also a third reason to chew your food thoroughly. The chewing process stimulates a reflex that primes your pancreas and other digestive organs to do their job. It's a brilliantly designed part of the automatic communication system that keeps your body's organs working in harmony. Don't mess it up by skipping the important first step -- chew thoroughly!
Since the digestive process begins in the mouth doesn't it make sense that the most effective way to take digestive enzymes is in the liquid form rather starting right with the saliva rather than to first digest pills.
While we're on the subject of chewing, there's another important change you can make to save your digestive tract lots of stress.
Avoid Chewing Gum!!
Chewing gum interferes with the coordinated digestive tract reflexes that I just described above.
Every time you put a stick of gum in your mouth and start to chomp, your brain thinks you're eating food. So it sends signals to your stomach, pancreas, and other digestive organs to get them ready for the digestive process.
Your pancreas is fooled into manufacturing a batch of the digestive enzymes your brain thinks you'll need.
If you keep this pattern going month after month, your pancreas gets exhausted from the repeated over-production. Then it won't be able to produce the digestive enzymes you need when you actually require them.
Unfortunately, even if you follow these important health habits, your digestive enzymes could still become depleted. This is why you need Nature's Virtue "NV", it has all the essential digestive enzymes, fiber, tumeric, aloe vera, for good digestive health besides from pre and probiotics and so much more.
You used to be able to eat anything you wanted without giving it a second
thought--but now you have a mental list of foods you know will give you trouble.
You occasionally feel bloated after you eat -- like you have to unbutton your pants or loosen your belt.
You avoid certain restaurants or certain types of food.
You occasionally experience intestinal gas.
You have irregular bowels -- occasional constipation.
If you have occasional problems with your digestive tract, you're not alone. The discomfort of occasional abdominal bloating affects 10, 20, perhaps even 30% of adults. And if you include other abdominal signs -- like occasional stomach discomfort, passing gas, or irregular bowel movements -- the percentages shoot up like fireworks.
Too many people are struggling with occasional bloating or stomach discomfort. And social embarrassment too. Oftentimes, you lose out on the pleasure of sitting down to a tasty meal because you know the price you'll pay later. All because your digestive tract isn't working optimally.
Fortunately, there's plenty you can do to improve these occasional digestive issues -- and boost your overall health in the meantime.
If you can relate to these stories than please heed your feelings of occasional abdominal discomfort. Take a few minutes with this quiz I've prepared. It will help you focus on any digestive issues that might be bothering you.
Take This Quiz to See if You Could Use Extra Help for Your Digestive System:
I occasionally feel bloated after a meal.
Y N
I'm over the age of 30.
Y N
I occasionally feel indigestion.
Y N
I sometimes have gas attacks after I eat.
Y N
I eat one or more large meals each day.
Y N
More than 15% of my diet is meat.
Y N
I eat my food quickly.
Y N
I frequently feel low in energy.
Y N
SCORE YOUR RESPONSES
Of course, no simple online quiz can be tailored to your health, so there is no substitute for checking with your own health practitioner.
However, here is what your score most closely indicates:
4+ ‘Yes' Answers: It sounds like you might benefit from some extra help to improve your digestion and make sure you're getting all the nutrients you need.*
2-3 ‘Yes' Answers: Continue reading to learn more about the ways your digestive tract functions. Someone with a score in this range is likely to benefit from some extra digestive support.*
0-1 ‘Yes' Answers: You may not benefit as much as others from extra digestive support. Still, the information in this article will help you discover how you can continue to keep your digestive system healthy into the future.*
Read on. The occasional bloating, gas, and discomfort you feel is only part of the picture. There's a hidden cost to sluggish digestion. Discover how a well-functioning digestive tract is important to your total health.
You Aren't What You Eat…
But You Are What You Digest and Absorb
If your body does not break down and absorb nutrients optimally, the effects can go far beyond the occasional abdominal discomfort you're feeling.
In fact, it's been said that a healthy digestive system is at the root of all health. That's logical -- your digestive tract is the basic source of the nourishment every cell in your body needs.
I want you to eat the healthiest, most nutritious diet possible. But if your stomach and intestines aren't working efficiently, even the ideal diet won't do as much for your health. You're not going to be able to optimally extract and absorb the chemical building blocks your body depends on.
To help your digestive tract do its all-important job, you've got to understand some of the chemical wizardry that goes on inside your stomach and small intestine.
Enzymes -- Your Silent Helpers in Processing Food.
Maybe you've already tried some other strategies to deal with less-than-optimal digestion. You eat plenty of fiber, drink enough water, and consume lots of fresh vegetables. Yet something still isn't working as well as it can.
These are healthy dietary habits, so don't stop them. But you may need a little extra help. Perhaps the issue is your supply of digestive enzymes.
You need a robust supply of digestive enzymes to process food as it passes through your intestines. Here's how they work:
The food you put into your mouth is a complex mixture of large organic molecules -- macromolecules. There are fats, proteins, and carbohydrates, along with vitamins, minerals, and other components.
To absorb these nutrients into your bloodstream, you've got to break these large molecules down into smaller bits.
Fortunately, your system has evolved sophisticated chemical engineering to accomplish just that. While you're polishing off your latest meal, digestive enzymes are pouring into your small intestine (from your liver, pancreas, and gall bladder) to break down the large macromolecules into easily absorbable smaller pieces.
These digestive enzymes are specialized proteins, each designed to break apart a specific type of molecule in your food. For example, there are:
Lipases -- to break down fat
Amylases -- to break down large carbohydrate chains
Proteases (also called proteolytic enzymes) -- to break down protein
The liver, pancreas, and gall bladder contribute other useful helper molecules too.
Digestive enzymes are naturally produced within your body. But sadly, there are far too many people whose enzyme stores become depleted for one reason or another. Then you can't digest your food optimally. The cycle of occasional bloating, indigestion, and other minor digestive issues begins.
Enzyme Depletion --
A Common Cause of Less-than-Optimal Digestive Function
All too often, diminished levels of your normal digestive enzymes are the root cause of less-than-optimal digestive function. Here are a few of the many common reasons that your enzymes might be depleted.
A generally unbalanced diet, without the right mix of carbohydrates,fats, and proteins
Inadequate vitamin or mineral intake
Poor eating habits -- rushing through meals, not chewing thoroughl
Exposure to artificial food additives, colorings, and preservatives
The aging process -- as you advance into middle age, a certain degree of enzyme depletion becomes almost inevitable
With all these possible factors contributing to enzyme depletion, it's no wonder that minor digestive complaints are so common.
Fortunately, there are a number of steps you can take today to make sure your digestive tract has maximal support to do its job. It begins when you take your first bite….
Start Digestion Off Right: Chew Your Food!
In today's hurried world, we often neglect to savor the simple pleasures of life. For example, nothing matches the satisfaction of sharing a leisurely, healthy meal with family and loved ones.
Quite apart from the esthetic pleasure of an unhurried mealtime, there are powerful physiological reasons to take your time chewing your food.
First of all, the chewing process mashes your food into small pieces and partially liquefies it, making it easier to digest.
Secondly, when food hits your mouth, it stimulates saliva production. Saliva contains its own digestive enzymes, so the longer you chew, the more time these enzymes have to get to work while your food is still in your mouth. This makes it easier on your stomach and small intestine.
There's also a third reason to chew your food thoroughly. The chewing process stimulates a reflex that primes your pancreas and other digestive organs to do their job. It's a brilliantly designed part of the automatic communication system that keeps your body's organs working in harmony. Don't mess it up by skipping the important first step -- chew thoroughly!
Since the digestive process begins in the mouth doesn't it make sense that the most effective way to take digestive enzymes is in the liquid form rather starting right with the saliva rather than to first digest pills.
While we're on the subject of chewing, there's another important change you can make to save your digestive tract lots of stress.
Avoid Chewing Gum!!
Chewing gum interferes with the coordinated digestive tract reflexes that I just described above.
Every time you put a stick of gum in your mouth and start to chomp, your brain thinks you're eating food. So it sends signals to your stomach, pancreas, and other digestive organs to get them ready for the digestive process.
Your pancreas is fooled into manufacturing a batch of the digestive enzymes your brain thinks you'll need.
If you keep this pattern going month after month, your pancreas gets exhausted from the repeated over-production. Then it won't be able to produce the digestive enzymes you need when you actually require them.
Unfortunately, even if you follow these important health habits, your digestive enzymes could still become depleted. This is why you need Nature's Virtue "NV", it has all the essential digestive enzymes, fiber, tumeric, aloe vera, for good digestive health besides from pre and probiotics and so much more.
Wednesday, June 17, 2009
Benefits of Grape Seed Extract Found in Nature's Virtue
The first human clinical trial examining the effects of grape seed extract on metabolic syndrome found that the extract can reduce high blood pressure.
Metabolic Syndrome
Metabolic syndrome is a combination of ailments including high blood pressure, excess abdominal weight, high blood cholesterol, and high blood sugar. As many as 40 percent of American adults, or 50 million people, may have metabolic syndrome.
Reduced Blood Pressure and Cholesterol
For the study, 24 male and female patients with metabolic syndrome were given either a placebo or grape seed extract. Those in the grape seed extract groups underwent a significant blood pressure reduction; the average drop in systolic pressure was 12 millimeters, and the average drop in diastolic pressure was 8 millimeters.
Those given grape seed extract also showed reduced LDL cholesterol levels.
It's wonderful how natural treatments -- think regular exercise, opitmized sleeping and an improved diet -- can resolve a myriad of health issues without the use of potentially toxic drugs.
Along with their benefits for blood pressure and cholesterol, grape seeds are also known to be a powerful antioxidant.
Antioxidant protection helps protect your body from premature aging, disease and decay. Antioxidants are needed to neutralize free radicals, which play a major role in the development of degenerative diseases, cardiovascular diseases, strokes and aging.
The antioxidant capacity of grape seed extract comes from proanthocyanidins. Scientific studies have shown that the antioxidant power of proanthocyanidins is 20 times stronger than vitamin C and 50 times stronger than vitamin E.
The ORAC Antioxidant Score
ORAC stands for oxygen radical absorbance capacity, and it measures the total antioxidant potency of foods or supplements. It's a more precise way of determining the free-radical-destroying power of a food than just focusing on individual nutrients. ORAC takes into consideration the effect of all of the plant's compounds--including many phytochemicals that aren't traditionally considered nutrients--and the impact they have when they work in concert.
Blueberries have an ORAC score of 2,500 and spinach is at 1,700. NV has a total ORAC Score of 6880 per serving. The highest in the industry!
Extensive research additionally suggests that grape seed extract has the ability to bond with collagen, and it also promotes youthful skin, cell health, elasticity and flexibility.
Other studies show that grape seed extract proanthocyanidins help protect the body from sun damage and help improve vision. Grape seeds have been shown to improve flexibility in joints, arteries and body tissues such as the heart.
And, of course, research studies have shown that grape seed helps improve blood circulation by strengthening capillaries, arteries and veins, so the beneficial blood pressure effects shown in this study aren't particularly surprising.
Metabolic Syndrome
Metabolic syndrome is a combination of ailments including high blood pressure, excess abdominal weight, high blood cholesterol, and high blood sugar. As many as 40 percent of American adults, or 50 million people, may have metabolic syndrome.
Reduced Blood Pressure and Cholesterol
For the study, 24 male and female patients with metabolic syndrome were given either a placebo or grape seed extract. Those in the grape seed extract groups underwent a significant blood pressure reduction; the average drop in systolic pressure was 12 millimeters, and the average drop in diastolic pressure was 8 millimeters.
Those given grape seed extract also showed reduced LDL cholesterol levels.
It's wonderful how natural treatments -- think regular exercise, opitmized sleeping and an improved diet -- can resolve a myriad of health issues without the use of potentially toxic drugs.
Along with their benefits for blood pressure and cholesterol, grape seeds are also known to be a powerful antioxidant.
Antioxidant protection helps protect your body from premature aging, disease and decay. Antioxidants are needed to neutralize free radicals, which play a major role in the development of degenerative diseases, cardiovascular diseases, strokes and aging.
The antioxidant capacity of grape seed extract comes from proanthocyanidins. Scientific studies have shown that the antioxidant power of proanthocyanidins is 20 times stronger than vitamin C and 50 times stronger than vitamin E.
The ORAC Antioxidant Score
ORAC stands for oxygen radical absorbance capacity, and it measures the total antioxidant potency of foods or supplements. It's a more precise way of determining the free-radical-destroying power of a food than just focusing on individual nutrients. ORAC takes into consideration the effect of all of the plant's compounds--including many phytochemicals that aren't traditionally considered nutrients--and the impact they have when they work in concert.
Blueberries have an ORAC score of 2,500 and spinach is at 1,700. NV has a total ORAC Score of 6880 per serving. The highest in the industry!
Extensive research additionally suggests that grape seed extract has the ability to bond with collagen, and it also promotes youthful skin, cell health, elasticity and flexibility.
Other studies show that grape seed extract proanthocyanidins help protect the body from sun damage and help improve vision. Grape seeds have been shown to improve flexibility in joints, arteries and body tissues such as the heart.
And, of course, research studies have shown that grape seed helps improve blood circulation by strengthening capillaries, arteries and veins, so the beneficial blood pressure effects shown in this study aren't particularly surprising.
Monday, June 15, 2009
The Key Vitamin for Bone Health that Most People Don't Know About
Vitamin K has been linked to bone, heart and even prostate health, but joint health and cartilage could also be affected by this little-known vitamin. In the podcast linked below, Stephen Daniells talks to Professor Cees Vermeer about raising awareness on vitamin K.
Professor Vermeer said he could imagine vitamin K benefits extending beyond cardiovascular and bone health, to joint health. He stated:
“All diseases of the cartilage -- I could imagine that these would benefit from vitamin K2.”
Vitamin K comes from green vegetables, which is in abundance in Nature's Virtue. Awareness is increasing on the importance of getting at least 7-9 serving of vegetables daily or you can just get your vegetables the easy way by taking Nature's Virtue 1 scoop once a day has Vitamin K besides from 30 Grams all the essential vitamins and minerals necessary for optimal health. You are One and Done With NV!
Professor Vermeer said he could imagine vitamin K benefits extending beyond cardiovascular and bone health, to joint health. He stated:
“All diseases of the cartilage -- I could imagine that these would benefit from vitamin K2.”
Vitamin K comes from green vegetables, which is in abundance in Nature's Virtue. Awareness is increasing on the importance of getting at least 7-9 serving of vegetables daily or you can just get your vegetables the easy way by taking Nature's Virtue 1 scoop once a day has Vitamin K besides from 30 Grams all the essential vitamins and minerals necessary for optimal health. You are One and Done With NV!
Weight-training Cuts Your Cancer Risk by 40 Percent!
Men with stronger muscles from regular weight training are up to 40 percent less likely to die from cancer, according to new research.
The findings suggest that muscular strength is as important as staying slim and eating healthy when it comes to protecting your body against deadly tumors.
A team of experts tracked the lifestyles of over 8,500 men for more than two decades. Each volunteer had regular medical check ups that included tests of their muscular strength. The men who regularly worked out with weights and had the highest muscle strength were between 30 percent and 40 percent less likely to lose their life to a deadly tumor.
Even among volunteers who were overweight, regular weight training seemed to have a protective effect, although the researchers stressed that keeping a healthy weight was still crucial for avoiding premature death.
But they added, "In the light of these results, it is equally important to maintain healthy muscular strength levels.”
Researchers said it’s possible to reduce cancer mortality rates in men by promoting resistance training involving the major muscle groups at least two days a week.
The findings suggest that muscular strength is as important as staying slim and eating healthy when it comes to protecting your body against deadly tumors.
A team of experts tracked the lifestyles of over 8,500 men for more than two decades. Each volunteer had regular medical check ups that included tests of their muscular strength. The men who regularly worked out with weights and had the highest muscle strength were between 30 percent and 40 percent less likely to lose their life to a deadly tumor.
Even among volunteers who were overweight, regular weight training seemed to have a protective effect, although the researchers stressed that keeping a healthy weight was still crucial for avoiding premature death.
But they added, "In the light of these results, it is equally important to maintain healthy muscular strength levels.”
Researchers said it’s possible to reduce cancer mortality rates in men by promoting resistance training involving the major muscle groups at least two days a week.
Wednesday, June 10, 2009
Ready to Jump-Start Your Health?
Nature’s Virtue (NV) is the most complete ultra premium super greens food to emerge in the market today.
Nature’s Virtue NV Designer Superfood supplement is a complete scientifically researched whole food (using a unique proprietary functional food blend) that provides you with all the nutrients you need to support your health and wellness.
Why this product?
This innovative product combines super anti-oxidants, vitamins & minerals, proteins, amino acids, organic fruits and vegetables, fiber, herbs, Probiotics & prebiotics, immune boosters, enzymes, carotenoids, flavonoids, isothiocyanates and polyphenols.
Imagine a functional food, a super anti-oxidant, a complete full spectrum dietary nutritional supplement ALL IN ONE!
NV Ultra Premium Super Greens Food is a complete scientifically researched whole food (using a unique proprietary Functional Food blend) that provides you with all the nutrients you need to support your health and wellness and prevents the imbalances that often occur when you take vitamins and other supplements singly. NV was scientifically formulated using innovations in nutritional technology to help you.
Imagine how much money you could save by not filling your cabinet or refrigerator shelf full of all those other multiple vitamins & supplements, antioxidants, fiber and just start taking NV.
NATURE’S VIRTUE TM “NV” just some of the benefits:
* Antioxidant value of 15 cups of fruits and vegetables in each serving.
* ORAC value of 6880 units per serving.
* All your daily vitamins and minerals in a natural occurring form.
* Key to sustainable weight loss.
* The nutrients essential for your brain function and slows brain aging.
* 20% of your daily required Fiber to fortify and protect your intestinal tract.
* Supports the prevention of the risks of heart disease and diabetes.
* Our Youth Formula has the potential to delay many age- related diseases. Contains Resveratrol.
* Probiotics, enhancing and strengthening your immune system .
* Increases your energy levels without the negative effect of stimulants.
* Will balance your body’s ph. An acidic body is a sickness magnet.
* Low Glycemic, Vegan, Gluten free and Pesticide FREE for your protection!
Jump start your body’s own rejuvenating powers with this special blend of Ultra Premium Super Greens Food Nature’s Virtue TM , NV , to help you say goodbye to fatigue, muscle stiffness, joint discomfort, unwanted body fat, and much more.
Internal Creations, Inc guarantees that Nature’s VirtueTM, NV, is manufactured by a USDA approved certified organic lab that follows strict Good Manufacturing Procedures (GMP’S) as set forth by the Food and Drug Administration and Natural Products Association (NPA).
To Purchase Now go to this link: https://www2.mlmwebtracker.com/internalcreations/join/retail_order.cfm?sponsorID=1000
Nature’s Virtue (NV) is the most complete ultra premium super greens food to emerge in the market today.
Nature’s Virtue NV Designer Superfood supplement is a complete scientifically researched whole food (using a unique proprietary functional food blend) that provides you with all the nutrients you need to support your health and wellness.
Why this product?
This innovative product combines super anti-oxidants, vitamins & minerals, proteins, amino acids, organic fruits and vegetables, fiber, herbs, Probiotics & prebiotics, immune boosters, enzymes, carotenoids, flavonoids, isothiocyanates and polyphenols.
Imagine a functional food, a super anti-oxidant, a complete full spectrum dietary nutritional supplement ALL IN ONE!
NV Ultra Premium Super Greens Food is a complete scientifically researched whole food (using a unique proprietary Functional Food blend) that provides you with all the nutrients you need to support your health and wellness and prevents the imbalances that often occur when you take vitamins and other supplements singly. NV was scientifically formulated using innovations in nutritional technology to help you.
Imagine how much money you could save by not filling your cabinet or refrigerator shelf full of all those other multiple vitamins & supplements, antioxidants, fiber and just start taking NV.
NATURE’S VIRTUE TM “NV” just some of the benefits:
* Antioxidant value of 15 cups of fruits and vegetables in each serving.
* ORAC value of 6880 units per serving.
* All your daily vitamins and minerals in a natural occurring form.
* Key to sustainable weight loss.
* The nutrients essential for your brain function and slows brain aging.
* 20% of your daily required Fiber to fortify and protect your intestinal tract.
* Supports the prevention of the risks of heart disease and diabetes.
* Our Youth Formula has the potential to delay many age- related diseases. Contains Resveratrol.
* Probiotics, enhancing and strengthening your immune system .
* Increases your energy levels without the negative effect of stimulants.
* Will balance your body’s ph. An acidic body is a sickness magnet.
* Low Glycemic, Vegan, Gluten free and Pesticide FREE for your protection!
Jump start your body’s own rejuvenating powers with this special blend of Ultra Premium Super Greens Food Nature’s Virtue TM , NV , to help you say goodbye to fatigue, muscle stiffness, joint discomfort, unwanted body fat, and much more.
Internal Creations, Inc guarantees that Nature’s VirtueTM, NV, is manufactured by a USDA approved certified organic lab that follows strict Good Manufacturing Procedures (GMP’S) as set forth by the Food and Drug Administration and Natural Products Association (NPA).
To Purchase Now go to this link: https://www2.mlmwebtracker.com/internalcreations/join/retail_order.cfm?sponsorID=1000
Tuesday, June 9, 2009
Another Reason To take Nature's Virtue
Health News
Fruit, vegetables determine semen quality
Published: June 9, 2009 at 1:31 AM
MURCIA, Spain, June 9 (UPI) -- Semen quality depends on quantity of anti-oxidants from fruit and vegetables, researchers in Spain said.
"Our previous research study, published in March, showed that men who eat large amounts of meat and full fat dairy products have lower seminal quality than those who eat more fruit, vegetables and reduced fat dairy products," lead author Jaime Mendiola of the University of Murcia said in a statement. "In this study, we have found that people who consume more fruits and vegetables are ingesting more anti-oxidants, and this is the important point."
The study was carried out among 61 men, 30 of whom had reproductive problems, while the remaining 31 acted as controls.
The study, published in the journal Fertility and Sterility, found that the men with good semen quality ate more vegetables and fruit -- more vitamins, folic acid and fiber and less proteins and fats -- than those men with low seminal quality, Mendiola said.
"What we still do not understand is the difference between taking these vitamins naturally and in the form of supplements," the researchers said. "In the studies we are going to carry out in the United States we will be looking at the role of supplements."
Fruit, vegetables determine semen quality
Published: June 9, 2009 at 1:31 AM
MURCIA, Spain, June 9 (UPI) -- Semen quality depends on quantity of anti-oxidants from fruit and vegetables, researchers in Spain said.
"Our previous research study, published in March, showed that men who eat large amounts of meat and full fat dairy products have lower seminal quality than those who eat more fruit, vegetables and reduced fat dairy products," lead author Jaime Mendiola of the University of Murcia said in a statement. "In this study, we have found that people who consume more fruits and vegetables are ingesting more anti-oxidants, and this is the important point."
The study was carried out among 61 men, 30 of whom had reproductive problems, while the remaining 31 acted as controls.
The study, published in the journal Fertility and Sterility, found that the men with good semen quality ate more vegetables and fruit -- more vitamins, folic acid and fiber and less proteins and fats -- than those men with low seminal quality, Mendiola said.
"What we still do not understand is the difference between taking these vitamins naturally and in the form of supplements," the researchers said. "In the studies we are going to carry out in the United States we will be looking at the role of supplements."
Monday, June 8, 2009
What’s the Buzz on Glycemic Index Diets?
There has been lots of talk lately regarding low glycemic diets and the glycemic index. It has become the topic of conversation from magazine articles to TV weight loss program advertisements. We have seen many different diet plans boasting counting carbs to low carb and no carb diets like the Atkin’s Diet for those looking to lose weight. Traditionally diabetics used the American Diabetic Association (ADA) diet, a diet primarily of counting carbs. Many have found that this not the most beneficial way to control weight, blood sugar or good for general health. Controlling their blood sugar levels is a top priority for Diabetics. Out of control blood sugar levels cause diabetics to suffer from kidney, visual, nerve and vascular diseases. You may have even known someone that has had an amputation or became blind due to diabetes. Anyone can be at risk to developing pre-diabetes and type II diabetes. Research has found that you don’t necessarily have to have the genes to predispose you to pre-diabetes but it can be triggered by poor diet, lack of exercise and obesity. A healthy diet is our best defense to keeping our weight intact and to avoiding diseases like diabetes and the complications it can cause.
Today through research and a better understanding of nutrition the low glycemic diet or Glycemic Index diet (GI) has now emerged, a generally new concept in the world of good nutrition. Even the ADA diet has incorporated this new concept into their meal planning guidelines. The GI diets have now superseded low carb diets. The GI diet can not only help you to lose weight, lower cholesterol levels which will improve heart function but also help diabetics avoid most of the complications brought on by the disease. Just by losing weight many pre-diabetes and Type II Diabetics are better able to manage their diabetes. The GI diet is one of the healthiest diets and can be used by anyone. By eating low glycemic foods you feel fuller longer and more satisfied.
Some general rules of healthy eating apply with the GI diet. Doctors recommend that we avoid processed and refined food and avoid saturated or trans-fats (partially hydrogenated oils). Now more than ever doctors are encouraging people to eat diets rich in fresh fruits, vegetables and high-fiber that contain alpha lipoic acid, folate, B6, B12, chromium, omega-3, magnesium and zinc. Doctors also recommend trying Stevie and xylitol, natural sweeteners that don’t raise blood sugar instead of refined sugar or artificial sweeteners. The use of aspartame can precipitate diabetes; it simulates and aggravates diabetic retinopathy and neuropathy, destroys the optic nerve, causes diabetics to go into convulsions and interacts with insulin. The free methyl alcohol in aspartame causes diabetics to lose limbs. Even sweeteners like Splenda have an ingredient that makes it very dangerous for diabetics or anyone for that matter because it’s a chlorocarbon poison. Chlorocarbons adversely affects human metabolism. Once the metabolism is destroyed you no longer can control blood glucose levels along with many other bodily functions like body temperature or control your weight. These sweeteners also have an additive aspect to them, once you use them they keep you longing for more.
Incorporating daily exercise is still an important part of any diet. By starting a regular cardiovascular exercise routine you can control blood sugar levels by increasing insulin sensitivity which means less insulin is needed to get sugar out of the blood and into the cells. This is why most experts agree that exercise works best for people not only with diabetes but the rest of us as well. Exercise helps with the utilization of sugar being converted into energy and keeps it from being stored as fat.
So why should we care so much about how carbohydrates and their impact on insulin & blood sugar? A high sugar or high carbohydrate diet will raise blood glucose and puts you at risk of obesity by how carbohydrates convert to glucose in the body. The glycemic index (GI) is an easy tool to use and it ranks how certain food raise your blood sugar level after digestion. Knowing and understanding the GI will help you to select foods wisely especially when there are such a huge variety of foods in supermarket aisles and restaurant menus. The GI is one of the keys to looking and feeling younger than your years. Meals can be created that are low, medium or high GI. The GI responses of various foods and drinks will depend on a person's needs. Low GI foods promote a slow to moderate rise in blood sugar and insulin as they're digested. This reduces appetite and even encourages the body to dissolve fat. The best choice for a diabetic is low glycemic foods because of their slow-release of energy over an extended period of time. Any foods that are more refined or processed have a higher GI. The higher the food ranks on the GI scale the greater its effect on your blood sugar level. An athlete wishing to rapidly replenish muscle-glycogen stores after training or competition would be better served by initially choosing a high GI food or combination of low and high foods to achieve this effect.
The GI ranks foods from 0-100 on how they affect our blood glucose levels. Glucose and white bread are the standard having a GI of 100 because they break down quickly.
Low GI foods that rank below 55 are 100% stone-ground whole wheat or pumpernickel bread, oatmeal (rolled or steel-cut), oat bran, muesli, pasta, converted rice, barley, bulgur, sweet potatoes, yams, lima/butter beans, peas, legumes and lentils, most fruits, non-starchy vegetables like broccoli, spinach, cauliflower, kale and carrots, meats and fats.
Medium GI foods (56-69) are whole wheat, rye and pita bread, quick oats, brown, wild or basmati rice and couscous.
High GI foods (70 or more) are refined grains like white bread or bagels, corn flakes, puffed rice, bran flakes, instant oatmeal, short-grain white rice, rice pasta, macaroni and cheese from mix, russet potato, pumpkin, pretzels, rice cakes, popcorn, saltine crackers, melon and pineapple.
A GI diet may help you:
• Lower blood sugars (especially 2 hours after eating)
• Lose weight
• Reduce insulin resistance
• Reduce symptoms of PCOS (polycystic ovarian syndrome - annoying and uncomfortable.)
• Improve endurance training and sports performance
• Reduce heart disease
• Lower lipids
• Prevent diabetes
• Prevent heart disease
• Reduce hunger
Be aware that consuming any high carbohydrate dietary supplements or nutritional drinks can also cause your blood sugar level to spike, especially when combined with a meal. Preventing this is of utmost importance. We knew when formulating Nature’s Virtue we had to have the perfect blend of ingredients to keep it a pure low glycemic whole food that would be safe for anyone. That is why it is perfectly balanced with protein and fiber to prevent those problematic spikes. It also contains, alpha lipoic acid, an amino acid which facilitates the utilization of glucose into energy. Besides, it is naturally sweetened with Stevia and xylitol. Taking Nature’s Virtue mixed with water will keep your blood glucose level from rising and will prevent glucose from free-floating in your bloodstream making it the perfect choice for diabetics or anyone who wants to lose weight while attaining better health.
There has been lots of talk lately regarding low glycemic diets and the glycemic index. It has become the topic of conversation from magazine articles to TV weight loss program advertisements. We have seen many different diet plans boasting counting carbs to low carb and no carb diets like the Atkin’s Diet for those looking to lose weight. Traditionally diabetics used the American Diabetic Association (ADA) diet, a diet primarily of counting carbs. Many have found that this not the most beneficial way to control weight, blood sugar or good for general health. Controlling their blood sugar levels is a top priority for Diabetics. Out of control blood sugar levels cause diabetics to suffer from kidney, visual, nerve and vascular diseases. You may have even known someone that has had an amputation or became blind due to diabetes. Anyone can be at risk to developing pre-diabetes and type II diabetes. Research has found that you don’t necessarily have to have the genes to predispose you to pre-diabetes but it can be triggered by poor diet, lack of exercise and obesity. A healthy diet is our best defense to keeping our weight intact and to avoiding diseases like diabetes and the complications it can cause.
Today through research and a better understanding of nutrition the low glycemic diet or Glycemic Index diet (GI) has now emerged, a generally new concept in the world of good nutrition. Even the ADA diet has incorporated this new concept into their meal planning guidelines. The GI diets have now superseded low carb diets. The GI diet can not only help you to lose weight, lower cholesterol levels which will improve heart function but also help diabetics avoid most of the complications brought on by the disease. Just by losing weight many pre-diabetes and Type II Diabetics are better able to manage their diabetes. The GI diet is one of the healthiest diets and can be used by anyone. By eating low glycemic foods you feel fuller longer and more satisfied.
Some general rules of healthy eating apply with the GI diet. Doctors recommend that we avoid processed and refined food and avoid saturated or trans-fats (partially hydrogenated oils). Now more than ever doctors are encouraging people to eat diets rich in fresh fruits, vegetables and high-fiber that contain alpha lipoic acid, folate, B6, B12, chromium, omega-3, magnesium and zinc. Doctors also recommend trying Stevie and xylitol, natural sweeteners that don’t raise blood sugar instead of refined sugar or artificial sweeteners. The use of aspartame can precipitate diabetes; it simulates and aggravates diabetic retinopathy and neuropathy, destroys the optic nerve, causes diabetics to go into convulsions and interacts with insulin. The free methyl alcohol in aspartame causes diabetics to lose limbs. Even sweeteners like Splenda have an ingredient that makes it very dangerous for diabetics or anyone for that matter because it’s a chlorocarbon poison. Chlorocarbons adversely affects human metabolism. Once the metabolism is destroyed you no longer can control blood glucose levels along with many other bodily functions like body temperature or control your weight. These sweeteners also have an additive aspect to them, once you use them they keep you longing for more.
Incorporating daily exercise is still an important part of any diet. By starting a regular cardiovascular exercise routine you can control blood sugar levels by increasing insulin sensitivity which means less insulin is needed to get sugar out of the blood and into the cells. This is why most experts agree that exercise works best for people not only with diabetes but the rest of us as well. Exercise helps with the utilization of sugar being converted into energy and keeps it from being stored as fat.
So why should we care so much about how carbohydrates and their impact on insulin & blood sugar? A high sugar or high carbohydrate diet will raise blood glucose and puts you at risk of obesity by how carbohydrates convert to glucose in the body. The glycemic index (GI) is an easy tool to use and it ranks how certain food raise your blood sugar level after digestion. Knowing and understanding the GI will help you to select foods wisely especially when there are such a huge variety of foods in supermarket aisles and restaurant menus. The GI is one of the keys to looking and feeling younger than your years. Meals can be created that are low, medium or high GI. The GI responses of various foods and drinks will depend on a person's needs. Low GI foods promote a slow to moderate rise in blood sugar and insulin as they're digested. This reduces appetite and even encourages the body to dissolve fat. The best choice for a diabetic is low glycemic foods because of their slow-release of energy over an extended period of time. Any foods that are more refined or processed have a higher GI. The higher the food ranks on the GI scale the greater its effect on your blood sugar level. An athlete wishing to rapidly replenish muscle-glycogen stores after training or competition would be better served by initially choosing a high GI food or combination of low and high foods to achieve this effect.
The GI ranks foods from 0-100 on how they affect our blood glucose levels. Glucose and white bread are the standard having a GI of 100 because they break down quickly.
Low GI foods that rank below 55 are 100% stone-ground whole wheat or pumpernickel bread, oatmeal (rolled or steel-cut), oat bran, muesli, pasta, converted rice, barley, bulgur, sweet potatoes, yams, lima/butter beans, peas, legumes and lentils, most fruits, non-starchy vegetables like broccoli, spinach, cauliflower, kale and carrots, meats and fats.
Medium GI foods (56-69) are whole wheat, rye and pita bread, quick oats, brown, wild or basmati rice and couscous.
High GI foods (70 or more) are refined grains like white bread or bagels, corn flakes, puffed rice, bran flakes, instant oatmeal, short-grain white rice, rice pasta, macaroni and cheese from mix, russet potato, pumpkin, pretzels, rice cakes, popcorn, saltine crackers, melon and pineapple.
A GI diet may help you:
• Lower blood sugars (especially 2 hours after eating)
• Lose weight
• Reduce insulin resistance
• Reduce symptoms of PCOS (polycystic ovarian syndrome - annoying and uncomfortable.)
• Improve endurance training and sports performance
• Reduce heart disease
• Lower lipids
• Prevent diabetes
• Prevent heart disease
• Reduce hunger
Be aware that consuming any high carbohydrate dietary supplements or nutritional drinks can also cause your blood sugar level to spike, especially when combined with a meal. Preventing this is of utmost importance. We knew when formulating Nature’s Virtue we had to have the perfect blend of ingredients to keep it a pure low glycemic whole food that would be safe for anyone. That is why it is perfectly balanced with protein and fiber to prevent those problematic spikes. It also contains, alpha lipoic acid, an amino acid which facilitates the utilization of glucose into energy. Besides, it is naturally sweetened with Stevia and xylitol. Taking Nature’s Virtue mixed with water will keep your blood glucose level from rising and will prevent glucose from free-floating in your bloodstream making it the perfect choice for diabetics or anyone who wants to lose weight while attaining better health.
I received this e-mail today from a respected colleague in the fight to make the public more aware of the dangers that lie in our food supply, Dr. Betty Martini, about plastics and their relation to Cancer. This is an important message to read and pass on to both the men and women in your life!!!
PLEASE SCROLL DOWN THIS IS IMPORTANT INFORMATION FOR MEN WOMEN AND CHILDREN.
Bottled water left in the heat in your car is very dangerous!
On the Ellen show, Sheryl Crow said this is what caused her breast cancer. It has been identified as the most common cause of the high levels of dioxin in breast cancer tissue. Sheryl Crow's oncologist told her: women should not drink bottled water that has been left in a car. The heat reacts with the chemicals in the plastic of the bottle which releases dioxin into the water. Dioxin is a toxin increasingly found in breast cancer tissue. So please be careful and do not drink bottled water that has been left in a car.
Pass this on to all the women in your life.
This information is the kind we need to know that just might save us!
Use a stainless steel canteen or a glass bottle instead of plastic!
LET EVERYONE KNOW, EVEN MEN WHO ARE ALSO PRONE TO BREAST CANCER.
This information is also being circulated at Walter Reed Army Medical Center
No plastic containers in the microwave.
No water bottles in the freezer
No plastic wrap(cling film) in the microwave.
A dioxin chemical causes cancer, especially breast cancer.
Dioxins are highly poisonous to the cells of our bodies. Don't freeze your
plastic bottles with water in them as this releases dioxins from the plastic.
Recently, Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard.
He talked about dioxins and how bad they are for us.
He said that we should not be heating our food in the microwave using plastic containers...
This especially applies to foods that contain fat.
He said that the combination of fat, high heat, and plastic releases dioxins into the food and ultimately into the cells of the body...Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food.. You get the same results, only without the dioxin.
So such things as TV dinners, reheating food and soups, etc.,should be
removed from the container and heated in something else.
Paper isn't bad but you don't know what is in the paper.
It's just safer to use tempered glass, Corning Ware, Pyrex etc.
He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons...
Also, he pointed out that plastic wrap, such as Saran wrap, cling film is just as dangerous when placed over foods to be cooked in the microwave.
As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.
Cover food with a paper towel instead.
This is an article that should be sent to anyone important in
your life!
That includes MEN who can also get breast cancer
PLEASE SCROLL DOWN THIS IS IMPORTANT INFORMATION FOR MEN WOMEN AND CHILDREN.
Bottled water left in the heat in your car is very dangerous!
On the Ellen show, Sheryl Crow said this is what caused her breast cancer. It has been identified as the most common cause of the high levels of dioxin in breast cancer tissue. Sheryl Crow's oncologist told her: women should not drink bottled water that has been left in a car. The heat reacts with the chemicals in the plastic of the bottle which releases dioxin into the water. Dioxin is a toxin increasingly found in breast cancer tissue. So please be careful and do not drink bottled water that has been left in a car.
Pass this on to all the women in your life.
This information is the kind we need to know that just might save us!
Use a stainless steel canteen or a glass bottle instead of plastic!
LET EVERYONE KNOW, EVEN MEN WHO ARE ALSO PRONE TO BREAST CANCER.
This information is also being circulated at Walter Reed Army Medical Center
No plastic containers in the microwave.
No water bottles in the freezer
No plastic wrap(cling film) in the microwave.
A dioxin chemical causes cancer, especially breast cancer.
Dioxins are highly poisonous to the cells of our bodies. Don't freeze your
plastic bottles with water in them as this releases dioxins from the plastic.
Recently, Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard.
He talked about dioxins and how bad they are for us.
He said that we should not be heating our food in the microwave using plastic containers...
This especially applies to foods that contain fat.
He said that the combination of fat, high heat, and plastic releases dioxins into the food and ultimately into the cells of the body...Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food.. You get the same results, only without the dioxin.
So such things as TV dinners, reheating food and soups, etc.,should be
removed from the container and heated in something else.
Paper isn't bad but you don't know what is in the paper.
It's just safer to use tempered glass, Corning Ware, Pyrex etc.
He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons...
Also, he pointed out that plastic wrap, such as Saran wrap, cling film is just as dangerous when placed over foods to be cooked in the microwave.
As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.
Cover food with a paper towel instead.
This is an article that should be sent to anyone important in
your life!
That includes MEN who can also get breast cancer
Thursday, June 4, 2009
You Can’t Trust Food labels
Lisa Lillien of HungryGirl.com explains why you can’t always trust low-fat labels on food. The FDA’s own manual on nutritional labeling, linked below, explains that it is the manufacturers, not the FDA, who are responsible for assuring the validity of a product label's nutrient values -- and even then, the FDA recommends that the values be calculated using the highly inaccurate basis of product composition (that is to say, a recipe), rather than any test of the product itself.
http://www.youtube.com/watch?v=PapH6m3kb1I
http://www.youtube.com/watch?v=PapH6m3kb1I
Warning: Food Labels Can Fool Even the Smartest People
The FDA is Not Testing Label Compliance
According to the report, the FDA “has not kept pace” with their enforcement efforts as the number of food products has increased dramatically in recent years. Amazingly, it’s revealed that the FDA has not done random sampling to test the accuracy of Nutrition Facts labels since the 1990s!
Further, as reported by the Center for Science in the Public Interest, even among labels that are suspected of being inaccurate, only very limited testing is done. And as for foreign food firms, the FDA inspected only 95 out of tens of thousands of them in 2007, and only in 11 out of 150 countries.
But wait -- there’s more!
The GAO also reported that the FDA does not track the correction of labeling violations, which means even if a food manufacturer is known to be using inaccurate labels, no one is checking up to make sure the problem is fixed.
Adding to the problem, the FDA’s own guidelines put the onus of accurate labeling on the manufacturer, and recommend not sampling the actual finished product to test for accuracy but rather to base it on product composition (i.e. a recipe). As their Web site states:
“FDA's continuing policy since the 1970s assigns the manufacturer the responsibility for assuring the validity of a product label's stated nutrient values.
Accordingly, the source of the data used to calculate nutrition label values is the prerogative of the manufacturer, but FDA's policy recommends that the nutrient values for labeling be based on product composition, as determined by laboratory analysis of each nutrient.”
How Likely is it the Nutrition Info Listed on Your Favorite Foods is Wrong?
This is truly anyone’s guess, as even the FDA does not have reliable data on the number of label’s they’ve reviewed for accuracy, according to GAO.
There was one report a few years back in which the FDA implied that more than 28,000 food labels were checked in a 14-month period. However, they only checked to see whether or not the Nutrition Facts panel was present, rather than whether or not it was accurate.
Simply checking to see whether a Nutrition Facts panel is present on a food’s label is hardly the information necessary to help Americans make healthier food choices.
Last year “Good Morning America” also hired a lab to test a dozen packaged food products to see if the nutrients matched the labels. All 12 products had label inaccuracies of some sort and three were actually off by more than 20 percent on items like sodium and total fat.
But even if the label is present and accurate, it must be more than 20 percent off in order for it to violate federal law, and government food labs have a 10 percent margin of error. This means an item labeled as having 400 calories can legally have up to 480 calories, plus there is the 10 percent testing margin of error.
There are other food-label loopholes to watch out for as well, including:
* Ingredients called “incidental additives” do not have to be listed anywhere on labels. These include substances transferred to food via packaging and "ingredients of other ingredients" that are present at "insignificant levels" and have no "technical or functional effect."
* Undesirable ingredients are often “hidden” on labels. A classic example of this is with the dangerous food additive MSG, which is often disguised under ingredients like glutamate or glutamic ac
* “Natural contaminants” are also allowed and present in your food. This includes things like insect parts, insect eggs, and rodent hairs.
* Many other items are also exempt from being labeled, or may be stated in a way that makes it hard to find. This includes genetically modified ingredients, irradiated ingredients, and ingredients from cloned animals.
So How Can You Know What’s in Your Food?
If you purchase processed or packaged foods, the bottom line is that you simply can’t -- unless you make serious invest in some independent laboratory analysis. Of course this isn’t very practical so you can do your homework and identify a few high-quality companies and pick foods that they make and then ask them for their independent, objective third-party analysis that confirms the accuracy of their nutrition labels.
If you’d rather not have to make a trip to the lab on your way home from the supermarket, simply focus your purchases on whole foods like fresh produce, eggs and meat from healthy sources, then prepare them at hom
Unfortunately as it stands, 90 percent of the money Americans spend on food goes toward processed food, of which the label inaccuracies may be most apparent.
To get better nutrition along with the greater peace of mind that comes from knowing what’s really in the food you eat, try to reverse this ratio and purchase the majority of your food in non-processed form.
According to the report, the FDA “has not kept pace” with their enforcement efforts as the number of food products has increased dramatically in recent years. Amazingly, it’s revealed that the FDA has not done random sampling to test the accuracy of Nutrition Facts labels since the 1990s!
Further, as reported by the Center for Science in the Public Interest, even among labels that are suspected of being inaccurate, only very limited testing is done. And as for foreign food firms, the FDA inspected only 95 out of tens of thousands of them in 2007, and only in 11 out of 150 countries.
But wait -- there’s more!
The GAO also reported that the FDA does not track the correction of labeling violations, which means even if a food manufacturer is known to be using inaccurate labels, no one is checking up to make sure the problem is fixed.
Adding to the problem, the FDA’s own guidelines put the onus of accurate labeling on the manufacturer, and recommend not sampling the actual finished product to test for accuracy but rather to base it on product composition (i.e. a recipe). As their Web site states:
“FDA's continuing policy since the 1970s assigns the manufacturer the responsibility for assuring the validity of a product label's stated nutrient values.
Accordingly, the source of the data used to calculate nutrition label values is the prerogative of the manufacturer, but FDA's policy recommends that the nutrient values for labeling be based on product composition, as determined by laboratory analysis of each nutrient.”
How Likely is it the Nutrition Info Listed on Your Favorite Foods is Wrong?
This is truly anyone’s guess, as even the FDA does not have reliable data on the number of label’s they’ve reviewed for accuracy, according to GAO.
There was one report a few years back in which the FDA implied that more than 28,000 food labels were checked in a 14-month period. However, they only checked to see whether or not the Nutrition Facts panel was present, rather than whether or not it was accurate.
Simply checking to see whether a Nutrition Facts panel is present on a food’s label is hardly the information necessary to help Americans make healthier food choices.
Last year “Good Morning America” also hired a lab to test a dozen packaged food products to see if the nutrients matched the labels. All 12 products had label inaccuracies of some sort and three were actually off by more than 20 percent on items like sodium and total fat.
But even if the label is present and accurate, it must be more than 20 percent off in order for it to violate federal law, and government food labs have a 10 percent margin of error. This means an item labeled as having 400 calories can legally have up to 480 calories, plus there is the 10 percent testing margin of error.
There are other food-label loopholes to watch out for as well, including:
* Ingredients called “incidental additives” do not have to be listed anywhere on labels. These include substances transferred to food via packaging and "ingredients of other ingredients" that are present at "insignificant levels" and have no "technical or functional effect."
* Undesirable ingredients are often “hidden” on labels. A classic example of this is with the dangerous food additive MSG, which is often disguised under ingredients like glutamate or glutamic ac
* “Natural contaminants” are also allowed and present in your food. This includes things like insect parts, insect eggs, and rodent hairs.
* Many other items are also exempt from being labeled, or may be stated in a way that makes it hard to find. This includes genetically modified ingredients, irradiated ingredients, and ingredients from cloned animals.
So How Can You Know What’s in Your Food?
If you purchase processed or packaged foods, the bottom line is that you simply can’t -- unless you make serious invest in some independent laboratory analysis. Of course this isn’t very practical so you can do your homework and identify a few high-quality companies and pick foods that they make and then ask them for their independent, objective third-party analysis that confirms the accuracy of their nutrition labels.
If you’d rather not have to make a trip to the lab on your way home from the supermarket, simply focus your purchases on whole foods like fresh produce, eggs and meat from healthy sources, then prepare them at hom
Unfortunately as it stands, 90 percent of the money Americans spend on food goes toward processed food, of which the label inaccuracies may be most apparent.
To get better nutrition along with the greater peace of mind that comes from knowing what’s really in the food you eat, try to reverse this ratio and purchase the majority of your food in non-processed form.
Wednesday, June 3, 2009
Drinking Soda Can Paralyze You
Doctors are warning that excessive cola consumption can lead to anything from mild weakness to profound muscle paralysis. This is because the drink can cause your blood potassium to drop dangerously low. One Australian ostrich farmer needed emergency care for lung paralysis after drinking large amounts of cola.
Researchers believe that many people risk problems due to their intake. Dr. Clifford Packer says that, “We have every reason to think that it is not rare. With aggressive mass marketing, super-sizing of soft drinks, and the effects of caffeine tolerance and dependence, there is very little doubt that tens of millions of people in industrialized countries drink at least 2-3 liters of cola per day.”
According to Packer, "It follows that the serum potassium levels of these heavy cola drinkers are dropping, in some cases, to dangerously low levels."
Excessive cola consumption has also been linked with obesity, diabetes and tooth and bone problems.
Researchers believe that many people risk problems due to their intake. Dr. Clifford Packer says that, “We have every reason to think that it is not rare. With aggressive mass marketing, super-sizing of soft drinks, and the effects of caffeine tolerance and dependence, there is very little doubt that tens of millions of people in industrialized countries drink at least 2-3 liters of cola per day.”
According to Packer, "It follows that the serum potassium levels of these heavy cola drinkers are dropping, in some cases, to dangerously low levels."
Excessive cola consumption has also been linked with obesity, diabetes and tooth and bone problems.
Cigarettes Are Deadlier Than They Used to Be
It may be riskier for your lungs to smoke cigarettes today than it was a few decades ago, at least in the United States, according to new research that blames changes in cigarette design for fueling a certain type of lung cancer. Up to half of U.S. lung cancer cases may be due to those changes.
Smokers once tended to get a form of lung cancer called squamous cell carcinoma, which strikes cells in larger air tubes. Then doctors noticed a jump in adenocarcinoma, which grows in small air sacs far deeper in the lung.
Initial studies blamed the introduction of filtered, lower-tar cigarettes. When smokers switched, they began inhaling more deeply to get their nicotine jolt, pushing the smoke deeper than before.
The new study found an additional wrinkle to the problem -- the increase in a kind of lung tumor called adenocarcinoma was higher in the U.S. than in Australia, even though both switched to lower-tar cigarettes around the same time. The most likely explanation is a change in the cigarette; cigarettes sold in Australia contain lower levels of nitrosamines, a known carcinogen, than those sold in the U.S.
Smokers once tended to get a form of lung cancer called squamous cell carcinoma, which strikes cells in larger air tubes. Then doctors noticed a jump in adenocarcinoma, which grows in small air sacs far deeper in the lung.
Initial studies blamed the introduction of filtered, lower-tar cigarettes. When smokers switched, they began inhaling more deeply to get their nicotine jolt, pushing the smoke deeper than before.
The new study found an additional wrinkle to the problem -- the increase in a kind of lung tumor called adenocarcinoma was higher in the U.S. than in Australia, even though both switched to lower-tar cigarettes around the same time. The most likely explanation is a change in the cigarette; cigarettes sold in Australia contain lower levels of nitrosamines, a known carcinogen, than those sold in the U.S.
Tuesday, May 26, 2009
The Aspartame Detox! Why you need Nature's Virtue
OK! You have spent a fortune over the years getting both sick and fat from aspartame-laced “diet” products, gums, drinks and other stuff… NOW WHAT?
OK! You have spent a fortune over the years getting both sick and fat from aspartame-laced “diet” products, gums, drinks and other stuff… NOW WHAT?
Choice of Directions
There are countless suggested means of ridding the body of poisons. I am sure that they differ in approach and scope, depending upon the type of poisoning encountered. I shall attempt to accumulate a number of regimens for eliminating the body of the leftovers from aspartame consumption: methanol, formaldehyde, and formic acid. I doubt there is any residual methanol because the liver either converts it to formaldehyde, or formic acid. I am told that the body cannot effectively eliminate formaldehyde, and has a difficult time eliminating it. So some of it is combined with water and stored in the fat (i.e. weight gain) or further converted by the liver into formic acid. I am told that poisoning from methanol, formaldehyde and formic acid causes cumulative damage (it adds up) and at some point the victim gets some bad news. The damage varies in type and amount from victim to victim… from immediate seizures or migraines to being on the verge of death from unknown factors fifteen years later. Two of the three poisons, formaldehyde and formic acid, are said to be carcinogens. I doubt that anything can be done about any effects of the tumor agent called DKP (diketopiperazine).
What follows are as many different non-drug (i.e. natural) regimens for purging the body of these chemicals, and helping to repair the damage as I can find. I am not a medical doctor, herbologist, or any type of medical practitioner so all I can suggest is that you print out this WEB page, take it to a medical practitioner you trust, and formulate your own cleansing/renewal course of action. I neither recommend nor favor any over the other, because that is not my intent. I make no representations and therefore cannot accept either unsatisfactory or exemplary results. Common sense and help from those whom you trust in the medical community should prevail.
Should anyone know of additional suggested means of recovery from this type of poisoning, please let me know
First… please read a preliminary note.
Detoxification Method By Dr. John A. Allocca
Courtesy of Dr. John A. Allocca, 4/16/1997 This information has been excerpted from “Clinical Nutrition for the Balanced Body” (Book)
Copyright (c) 1996. All rights are reserved.
Dr. John A. Allocca, Sc.D., C.C.N.
Medical Research Scientist, Certified Clinical Nutritionist
256 Main Street, Suite 1105
Northport, New York 11768
Phone (516) 757-3919
Fax (516) 757-3918
E-mail: john@allocca.com
Web site: http://www.allocca.com
Introduction
A great number of health problems can be attributed to exposure to toxins. Toxicity from foreign chemicals (excitoxins) can cause damage to almost all organs of the body. Symptoms include: fatigue, headaches, neurological disorders, chemical sensitivities, immune dysfunction, and liver disorders. Food is often the main source of toxins. There are approximately 3,000 chemicals used by the food industry during processing. There are approximately 12,000 chemicals used in food packaging materials. Pesticides found in 90% of foods. In addition to these external sources of toxins, the body also produces toxins called, endotoxins resulting from digestion, immune system functions, stress, etc. Endotoxins may also be produces as the result of food allergies and sensitivities. Increased intestinal permeability (leaky gut syndrome) can result in an increased absorption of exotoxins, endotoxins, antigens, and microorganisms. Candidiasis and intestinal microflora imbalances (dysbiosis), and parasitic infections increase the amount of toxins entering the circulation. Congestive bowel toxicity can greatly increase the amount of endotoxins produced. (see the “Congestive Bowel Toxicity” chapter).
Detoxification Pathways
Fat-soluble toxins are easily absorbed but poorly excreted. They may accumulate in the body and cause damage to tissues and organs. Fat-soluble (lipophilic) chemicals are converted to water-soluble chemicals by enzyme conversion in the liver in a two step process so they can be excreted. In the first phase the lipophilic chemicals are oxidized, reduced, or hydrolyzed by the enzymes cytochrome P-450 or monooxygenase. Monooxygenase is the primarily used. During this phase, free radicals and toxic compounds are produced which can cause damage to organs and tissues. Adequate antioxidants must be present to detoxify these intermediate (bioactivated) compounds produced in the initial detoxification phase. In the next phase the intermediate compounds undergo enzymic conjugation by reacting with methyl donors, sulfhydryl donors, and other conjugating agents. The major conjugation reactions are glucuronidation, glutathione conjugation, amino acid conjugation, sulfation, acetylation, and methylation. These conjugated compounds are less toxic, water-soluble, and easily excreted in the urine and bile.
Nutritional Support
The first step is to eliminate foods from the diet that create allergies or sensitivities. The second step is avoid foods that contain preservates, pesticides, saturated fats, red meats and other meats containing additives, saturated fats, sugar, refined carbohydrates, excessive salt, alcohol, and caffeine. Also avoid foods that are over processed. The third step is to take digestive enzymes with cooked foods (see the “Digestive Enzymes” chapter). Raw foods are best. The fourth step is to properly combine foods. Fruits should be eaten alone. Do not combine animal proteins with starches (rice, pasta, bread, potato). (see the “Food Combining” chapter). The fifth step is to avoid over-eating which can lead to digestive problems and congestive bowel toxicity. The sixth step is to drink uncontaminated water. Tap water should be filtered to remove lead, chlorine, other heavy metals, and bacteria. The seventh step is variety of diet. Food allergies and sensitivities can develop from specific foods eaten continuously. Specific foods should not be consumed continuously for more than four days. The eighth step is to reduce oxidative damage. Depletion of antioxidants can occur from tissue damage from disease, injury, exposure to environmental pollution, radiation exposure, chronic drug and alcohol use, antibiotic and non steroidal inflammatory drugs (NSAIDs) overuse, excessive iron supplementation, intestinal dysbiosis, and intestinal pathogens. The ninth step is to re-establish proper intestinal flora. Supplementation with probiotics such as lactobacillus acidophilus and lactobacillus bifidus is important. Fructooligosaccharides (FOS) can help to re-establish a healthy bowel flora. The tenth step is to eliminate intestinal pathogens. Candidiasis is the most common pathogen, which results in the overgrowth of candida albicans. (see the “Candidiasis” chapter). The eleventh step is to prevent and/or eliminate congestive bowel toxicity. Dietary fiber contains soluble and insoluble compounds. Soluble fiber is fermented by the microflora of the colon and produce short chain fatty acids such as butyric acid. Butyric acid is used by the mucosa of the colon as its main source of fuel. Butyric acid is metaboliszed to glutamine which is an essenial fuel for the small intestines. A high fiber diet should be followed on a regular basis. The high fiber diet should be supplemented with “fresh” fruit or vegetables and fresh fruit and vegetable juices. Fresh juice is made fresh from fruits or fresh vegetables using a “juicer” machine and served within one hour of production. Psyllium, oat products, guar gum and fruits and vegetables are a good source of soluble fiber. Most plant foods are a good source of insoluble fiber. Dietary fiber also binds with endotoxins and help eliminate them though the bowels. Bentonite can be used to bind with endotoxins to prevent their absorption. The Twelfth step is a two week bowel cleansing. During the first week take: Aloe Vera resin, Olive Leaf extract, Cascara Sagrada, Cayenne, and Valarian root. Cascara Sagrada (rhamnus purshiana) promotes peristaltic action in the intestines. Cayenne (capsicum frutenscens) stimulates nerves of the stomach, promotes digestive secretions, and assists peristaltic motion. Valerian root (valeriana officinalis) is a strong nervine having a sedative effect, used as a tranquilizer but leaving one feeling refreshed rather than sluggish. In this formula, the valerian root is used to relax the muscles of the intestines. During the second week, add psyllium husks and activated charcoal.
Nutritional Supplementation
The ability of the liver to detoxify is determined by the availability of the appropriate nutrients and enzymes. An adequate supply of antioxidants is vitally important after the first phase of converting lipophilic toxins which produce free radicals. Reduced glutathione, superoxide dismutase, and catalase are the primary antioxidants used in the body to scavenge free radicals. Other antioxidants include: beta carotine, vitamin E, vitamin C, selenium, and N-acetylcysteine. Vitamin and mineral cofactors required for cytochrome P-450 reactions inlcude: riboflavin, niacin, magnesium, iron, and other trace minerals. Phytochemicals such as indoles from cruciferous vegetables and quercetin also help in the first phase of detoxification. Glutathione conjugation is the primary pathway for detoxification of intermediate (bioactivated) compounds. Supplementation with reduced L-glutathione and N-acetylcysteine increase levels of glutathione. Beta-glucuronidase is an enzyme produced by intestinal bacteria that reverses the glucuronidation reaction and releases previously conjugated toxins to be reabsorbed from the intestines. Calcium d-glucarate is a natural compound found in certain fruits and vegetables that inhibits microbial beta-glucuronidase production. Calcium d-glucarate is currently being investigated for its effects in preventing breast cancer in high risk women at Memorial Sloan Kettering Cancer Center. Other second phase conjugating agents include: amino acids such as glycine, cysteine, glutamine, methionine, taurine, glutamic acid, and asparatic acid. Vitamin, mineral, and protein deficiencies will decrease the activity of the detoxification pathways. Fats can promote the uptake of many chemical carcinogens. Olive oil and canola oil, (monounsaturated) have a neutral effect in promoting the uptake of carcinogens. The omega 3 polyunsaturated oils have a neutral effect in promoting the uptake of carcinogens. The omega 6 polyunsaturated oils have a postive effect in promoting the uptake of carcinogens. Cruciferous vegetables such as broccoli, cauliflower, brussel sprouts, and cabbage enhance the first phase of detoxification. They contain indoles such as indole-3-carbinol and indole-3-acetonitrile which increase monooxygenase activity. Plant flavonoids such as quercetin diminish the mutation of many carcinogens. This action probably occurs through the modulation of the cytochrome P-450 enzyme activation.
Thank you Doctor Allocca for this free help.
OK! You have spent a fortune over the years getting both sick and fat from aspartame-laced “diet” products, gums, drinks and other stuff… NOW WHAT?
Choice of Directions
There are countless suggested means of ridding the body of poisons. I am sure that they differ in approach and scope, depending upon the type of poisoning encountered. I shall attempt to accumulate a number of regimens for eliminating the body of the leftovers from aspartame consumption: methanol, formaldehyde, and formic acid. I doubt there is any residual methanol because the liver either converts it to formaldehyde, or formic acid. I am told that the body cannot effectively eliminate formaldehyde, and has a difficult time eliminating it. So some of it is combined with water and stored in the fat (i.e. weight gain) or further converted by the liver into formic acid. I am told that poisoning from methanol, formaldehyde and formic acid causes cumulative damage (it adds up) and at some point the victim gets some bad news. The damage varies in type and amount from victim to victim… from immediate seizures or migraines to being on the verge of death from unknown factors fifteen years later. Two of the three poisons, formaldehyde and formic acid, are said to be carcinogens. I doubt that anything can be done about any effects of the tumor agent called DKP (diketopiperazine).
What follows are as many different non-drug (i.e. natural) regimens for purging the body of these chemicals, and helping to repair the damage as I can find. I am not a medical doctor, herbologist, or any type of medical practitioner so all I can suggest is that you print out this WEB page, take it to a medical practitioner you trust, and formulate your own cleansing/renewal course of action. I neither recommend nor favor any over the other, because that is not my intent. I make no representations and therefore cannot accept either unsatisfactory or exemplary results. Common sense and help from those whom you trust in the medical community should prevail.
Should anyone know of additional suggested means of recovery from this type of poisoning, please let me know
First… please read a preliminary note.
Detoxification Method By Dr. John A. Allocca
Courtesy of Dr. John A. Allocca, 4/16/1997 This information has been excerpted from “Clinical Nutrition for the Balanced Body” (Book)
Copyright (c) 1996. All rights are reserved.
Dr. John A. Allocca, Sc.D., C.C.N.
Medical Research Scientist, Certified Clinical Nutritionist
256 Main Street, Suite 1105
Northport, New York 11768
Phone (516) 757-3919
Fax (516) 757-3918
E-mail: john@allocca.com
Web site: http://www.allocca.com
Introduction
A great number of health problems can be attributed to exposure to toxins. Toxicity from foreign chemicals (excitoxins) can cause damage to almost all organs of the body. Symptoms include: fatigue, headaches, neurological disorders, chemical sensitivities, immune dysfunction, and liver disorders. Food is often the main source of toxins. There are approximately 3,000 chemicals used by the food industry during processing. There are approximately 12,000 chemicals used in food packaging materials. Pesticides found in 90% of foods. In addition to these external sources of toxins, the body also produces toxins called, endotoxins resulting from digestion, immune system functions, stress, etc. Endotoxins may also be produces as the result of food allergies and sensitivities. Increased intestinal permeability (leaky gut syndrome) can result in an increased absorption of exotoxins, endotoxins, antigens, and microorganisms. Candidiasis and intestinal microflora imbalances (dysbiosis), and parasitic infections increase the amount of toxins entering the circulation. Congestive bowel toxicity can greatly increase the amount of endotoxins produced. (see the “Congestive Bowel Toxicity” chapter).
Detoxification Pathways
Fat-soluble toxins are easily absorbed but poorly excreted. They may accumulate in the body and cause damage to tissues and organs. Fat-soluble (lipophilic) chemicals are converted to water-soluble chemicals by enzyme conversion in the liver in a two step process so they can be excreted. In the first phase the lipophilic chemicals are oxidized, reduced, or hydrolyzed by the enzymes cytochrome P-450 or monooxygenase. Monooxygenase is the primarily used. During this phase, free radicals and toxic compounds are produced which can cause damage to organs and tissues. Adequate antioxidants must be present to detoxify these intermediate (bioactivated) compounds produced in the initial detoxification phase. In the next phase the intermediate compounds undergo enzymic conjugation by reacting with methyl donors, sulfhydryl donors, and other conjugating agents. The major conjugation reactions are glucuronidation, glutathione conjugation, amino acid conjugation, sulfation, acetylation, and methylation. These conjugated compounds are less toxic, water-soluble, and easily excreted in the urine and bile.
Nutritional Support
The first step is to eliminate foods from the diet that create allergies or sensitivities. The second step is avoid foods that contain preservates, pesticides, saturated fats, red meats and other meats containing additives, saturated fats, sugar, refined carbohydrates, excessive salt, alcohol, and caffeine. Also avoid foods that are over processed. The third step is to take digestive enzymes with cooked foods (see the “Digestive Enzymes” chapter). Raw foods are best. The fourth step is to properly combine foods. Fruits should be eaten alone. Do not combine animal proteins with starches (rice, pasta, bread, potato). (see the “Food Combining” chapter). The fifth step is to avoid over-eating which can lead to digestive problems and congestive bowel toxicity. The sixth step is to drink uncontaminated water. Tap water should be filtered to remove lead, chlorine, other heavy metals, and bacteria. The seventh step is variety of diet. Food allergies and sensitivities can develop from specific foods eaten continuously. Specific foods should not be consumed continuously for more than four days. The eighth step is to reduce oxidative damage. Depletion of antioxidants can occur from tissue damage from disease, injury, exposure to environmental pollution, radiation exposure, chronic drug and alcohol use, antibiotic and non steroidal inflammatory drugs (NSAIDs) overuse, excessive iron supplementation, intestinal dysbiosis, and intestinal pathogens. The ninth step is to re-establish proper intestinal flora. Supplementation with probiotics such as lactobacillus acidophilus and lactobacillus bifidus is important. Fructooligosaccharides (FOS) can help to re-establish a healthy bowel flora. The tenth step is to eliminate intestinal pathogens. Candidiasis is the most common pathogen, which results in the overgrowth of candida albicans. (see the “Candidiasis” chapter). The eleventh step is to prevent and/or eliminate congestive bowel toxicity. Dietary fiber contains soluble and insoluble compounds. Soluble fiber is fermented by the microflora of the colon and produce short chain fatty acids such as butyric acid. Butyric acid is used by the mucosa of the colon as its main source of fuel. Butyric acid is metaboliszed to glutamine which is an essenial fuel for the small intestines. A high fiber diet should be followed on a regular basis. The high fiber diet should be supplemented with “fresh” fruit or vegetables and fresh fruit and vegetable juices. Fresh juice is made fresh from fruits or fresh vegetables using a “juicer” machine and served within one hour of production. Psyllium, oat products, guar gum and fruits and vegetables are a good source of soluble fiber. Most plant foods are a good source of insoluble fiber. Dietary fiber also binds with endotoxins and help eliminate them though the bowels. Bentonite can be used to bind with endotoxins to prevent their absorption. The Twelfth step is a two week bowel cleansing. During the first week take: Aloe Vera resin, Olive Leaf extract, Cascara Sagrada, Cayenne, and Valarian root. Cascara Sagrada (rhamnus purshiana) promotes peristaltic action in the intestines. Cayenne (capsicum frutenscens) stimulates nerves of the stomach, promotes digestive secretions, and assists peristaltic motion. Valerian root (valeriana officinalis) is a strong nervine having a sedative effect, used as a tranquilizer but leaving one feeling refreshed rather than sluggish. In this formula, the valerian root is used to relax the muscles of the intestines. During the second week, add psyllium husks and activated charcoal.
Nutritional Supplementation
The ability of the liver to detoxify is determined by the availability of the appropriate nutrients and enzymes. An adequate supply of antioxidants is vitally important after the first phase of converting lipophilic toxins which produce free radicals. Reduced glutathione, superoxide dismutase, and catalase are the primary antioxidants used in the body to scavenge free radicals. Other antioxidants include: beta carotine, vitamin E, vitamin C, selenium, and N-acetylcysteine. Vitamin and mineral cofactors required for cytochrome P-450 reactions inlcude: riboflavin, niacin, magnesium, iron, and other trace minerals. Phytochemicals such as indoles from cruciferous vegetables and quercetin also help in the first phase of detoxification. Glutathione conjugation is the primary pathway for detoxification of intermediate (bioactivated) compounds. Supplementation with reduced L-glutathione and N-acetylcysteine increase levels of glutathione. Beta-glucuronidase is an enzyme produced by intestinal bacteria that reverses the glucuronidation reaction and releases previously conjugated toxins to be reabsorbed from the intestines. Calcium d-glucarate is a natural compound found in certain fruits and vegetables that inhibits microbial beta-glucuronidase production. Calcium d-glucarate is currently being investigated for its effects in preventing breast cancer in high risk women at Memorial Sloan Kettering Cancer Center. Other second phase conjugating agents include: amino acids such as glycine, cysteine, glutamine, methionine, taurine, glutamic acid, and asparatic acid. Vitamin, mineral, and protein deficiencies will decrease the activity of the detoxification pathways. Fats can promote the uptake of many chemical carcinogens. Olive oil and canola oil, (monounsaturated) have a neutral effect in promoting the uptake of carcinogens. The omega 3 polyunsaturated oils have a neutral effect in promoting the uptake of carcinogens. The omega 6 polyunsaturated oils have a postive effect in promoting the uptake of carcinogens. Cruciferous vegetables such as broccoli, cauliflower, brussel sprouts, and cabbage enhance the first phase of detoxification. They contain indoles such as indole-3-carbinol and indole-3-acetonitrile which increase monooxygenase activity. Plant flavonoids such as quercetin diminish the mutation of many carcinogens. This action probably occurs through the modulation of the cytochrome P-450 enzyme activation.
Thank you Doctor Allocca for this free help.
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