Category: Nutritional News

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Phytochemicals are chemicals that a plant produces to protect itself from getting diseases including cancer. These phytochemical have just begun to be researched and are one of the reasons that plant eating animals like elephants which only eat green grass and leaves become so big, strong and healthy. How can eating just green plants give them all the protein, fat, vitamins, minerals, trace minerals to remain at a high level of health? The key is in the green plants and herbs. One of the phytochemical rich herbs is rosemary.

Rosemary has been an herb that has been used for many years not only as a flavoring in food, but it has been used and researched for many other health benefits. Rosemary has been found to contain Calcium, Folate, Iron, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Thiamin, Vitamins B6, B12, C, E and Zinc. Studies indicate that rosemary is high in Vitamin E which makes it a very strong anti-inflammatory and antioxidant compound. Rosemary also contains antioxidant compounds in the form of caffeic acid and rosmarinic. These compounds aid in the building of the immune system and helps in improving the blood to circulate. Rosemary has been known to be used for the treatment of respiratory issues which would include colds, sore throats and throat congestion and other respiratory allergies. Due to the anti-inflammatory compounds contained in rosemary, it can aid in the reduction of asthma attacks.

Rosemary has been found to contain carnosic acid and also contains eucalyptol which is an organic chemical compound which aids in the fight of free radicals in the brain and aids with the improvement of memory and concentration. Studies indicate that rosemary can help in preventing brain aging.
Research has also found that rosemary can be effective for leukemia and breast cancer cells. Rosemary can act as an anti-tumor agent. The carnosic acid in rosemary can also be used for the promotion of eye health which would include age related macular degeneration and cataracts.

Another use for rosemary would be for digestive issues which would include appetite loss, gallbladder issues, heartburn, intestinal gas, and liver issues. Coughs, gout, headaches, high blood pressure are other symptoms that have been controlled with fresh rosemary.
The topical use of rosemary would include the prevention and treatment of circulatory issues, eczema, toothaches and muscle or joint pain. Using rosemary as a mouthwash or gargling with rosemary aids in the killing of germs. Body order which is caused by an increase of bacteria or fungus can be prevented when mixing ground rosemary with a bath powder and applying directly to the skin. Soaked rosemary leaves can be used on cuts to fight infections or made into a body wash.

The oils found in rosemary aid in the reduction of inflammation with liver and heart disease. Research is currently being done on the effects of rosemary as a natural drying effect for cysts filled with fluids located in the breasts of women.
Rosemary can assist with the improvement of kidney functions and reducing kidney stones, aids in flushing toxins out of the liver and increases urinary flow. Rosemary aids in the reduction of conditions with the menstrual cycle and cramps, and the prostrate.
When using Rosemary, make sure you are using fresh grown Rosemary. Do no purchase any Rosemary that has been bottled as most have been irradiated which would destroy any micronutrients including minerals, proteins and vitamins. Rosemary can most easily be put into a blender with some cucumber and lemon and blended into a light salad dressing.

Hippocrates said “let your food be your medicine”.

Gen 1:29-30
Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground — everything that has the breath of life in it — I give every green plant for food.” And it was so. NIV

Thyme is yet another of God’s plants that can be used as food and medicine. The chemicals in many of the herbs are called phytochemicals and they protect the plant from disease and cancer. So when you eat these plants you also become protected from disease and cancer.

Thyme’s  flowers, leaves and oil make this herb beneficial in many various health conditions.  Thyme contains vitamin C, copper, fiber and manganese.  Besides the common minerals and vitamins that thyme contains it also contains volatile oil components of borneol, carvacolo, geranio and thymol.  Thyme and its components have been studied and have been considered great sources of anti-bacterial and anti-fungal properties.

Studies indicate that thyme can be taken orally for bronchitis and whooping cough. Other significant research indicates using thyme for arthritis, stomach aches and pains, diarrhea, intestinal gas and parasitic worm infections.  Thyme for children has been used for bedwetting and colic.  Thyme can be used as an appetite stimulant.  Studies indicate thyme can be used on the skin for skin disorders, laryngitis, tonsillitis, sore mouth and bad breath.  The oil in thyme can be added to mouthwash as a germ killer and also can be used to fight bacterial and fungal infections.  Yeast infections or “thrush” have been reduced with the use of thyme.

Studies regarding thyme have included that the use of thyme for acne.  Thyme produces an antibacterial effect which is effective in killing the bacteria more than any acne prescription. The property of Cicatrisant in thyme has been considered for removing scars, surgical marks, pox, measles or sores.

Studies have shown that thyme is helpful in reducing blood pressure and may be a protector against hypertension.  Thyme has been determined to be an aid in the healing of arthritis, rheumatism and gout.  This is because thyme as a diuretic will increases urination which in turn would flush the toxins out of the body and the stimulant factor of thyme works together for additional healing.

Thyme has been used as a natural preservative against numerous common bacteria that are foodborne and several strains of Enteroccoccus, Escherichia, Pseudomonasgenera and Staphylococcus.

Further studies are being conducted on the effect of thyme against colon and breast cancer.  Current results show thyme as having a protective effect for colon cancer and also in breast cancer thyme induces cell death.

Studies have been conducted for the use of thyme in killing off the Tiger mosquito larvae as there has been increased incidences of Chikungunya fever, dengue fever, St. Louis encephalitis, West Nile Virus, and Yellow fever virus.  As thyme contains components of Camphene and Caryophyllene, it can be used as an antiseptic for the protection of sores and wounds and against them becoming infected.

Another property contained in thyme is Emenagogue which women can use for the relief of abdominal pain, depression, fatigue, nausea and other symptoms associated with menstruation. It can also be used as a delay in menopause by stimulating major hormones such as estrogen.

You can blend fresh thyme into homemade salad dressings like cucumber, lemon, and thyme blended together for a light and fresh tasting powerhouse of phytochemicals.

Hippocrates said “Let your food be your medicine” and we see this very clearly when it comes to the herbs and the power of their phytochemicals.

Mint leaves have been used for centuries not only in foods but as medicinal purposes. Mint leaves have been found to contain beta carotene, calcium, chromium, iron, fiber, folate, folic acid, manganese, magnesium, niacin, phosphorus, potassium, riboflavin and vitamins A, B6, C, E, K and zinc.

Studies have shown that that the antioxidant of rosmarinic acid found in mint plants can be used for those with allergies. The menthol contained in mint has been effective to break up mucus and phlegm as it is a natural decongestant.  The mint will also soothe sore throats and assist with being able to breathe more clearly.  Those with asthma found that mint leaves aid in the relaxation of the bronchi and relieves congestion.  Mint is one of the main ingredients in inhalers.  Studies are currently underway for using mint on tuberculosis patients.

A study by Harvard Medical School found that those suffering with irritable bowel syndrome, indigestion or upset stomach have found mint to be a calming and soothing herb. Mint has also been known to aid in the promotion of digestion and working the salivary glands.  Studies show that those with nausea and even babies with colic can have relief with mint leaves.

Mint has been studied in the area of memory loss and has been found to be a stimulant and help with retention and being alert. The stimulant function of mint can also aid in the stimulation of the digestive system and aid in a healthier way of weight loss. Chewing on mint leaves not only can be used to freshen ones breath, it can clean the tongue and teeth and contains germicidal ingredients that aid in the stopping of bacteria growing inside the mouth.  For this reason many of the toothpastes and mouthwashes contain some form of mint as part of their ingredient.

Research is currently being done on the enzymes found in mint for the treatment and prevention of cancer, especially of the prostrate. The extract of Scutellaria barbata from the mint family has been found to starve the tumors by attacking blood vessels which feed the tumor.  This extract knows the difference between good and bad blood vessels and helps starve the ones from oxygen so they can’t grow.

Mint leaves contain potassium which aids in the lowering of blood pressure and regulating pulse rate. Mint leaves are found to be beneficial for skin treatments which would include acne, and can also be used for rashes and insect bites as they have a cooling effect. This cooling and soothing of mint leaves can be beneficial in the reduction of headaches, stomach aches, and muscle pain and possibly aid in the curing of depression.

God’s food is medicine and it is powerful. These medicinal foods have many undiscovered health benefits found in the plant bound phytochemicals that cause such healing in those who consume them. You can add some fresh mint leaves chopped into your salads for a fresh and uplifting flavor, digestive aid and cancer preventative.

Parsley is not only used as a condiment and as a garnish, but it is also used as a flavoring and is used for medicinal purposes.   Parsley is used for urinary tract infections (UTIs), kidney stones (nephrolithiasis), gastrointestinal (GI) disorders, constipation, jaundice, intestinal gas (flatulence), indigestion, colic, diabetes, cough, asthma, fluid retention (edema), osteoarthritis, anemia, high blood pressure, prostate conditions, and spleen conditions. It is also used as a breath freshener.

Some people apply parsley directly to the skin for cracked or chapped skin, bruises, tumors, insect bites, and to stimulate hair growth.

Parsley is a well-known herb that most people think of as just a garnish. It can also lower your risk of cancer, enhance your immune system, and reduce inflammation. Parsley is rich in a flavonoid phytochemical known as apigenin which has been shown to reduce certain cancers, such as skin, breast and prostate cancer. It also acts as an anti-inflammatory and antioxidant.

Parsley’s essential oils have been proven to suppress overstimulated immune responses, which makes it important to calm allergies and autoimmune and persistent inflammatory disorders. Eugenol, one of the oils found in parsley, has been shown to have anti-arthritic properties. This oil, combined with the anti-inflammatory benefits of parsley, can significantly reduce joint swelling.

Parsley contains a significant amount of the B vitamin folic acid, also known as folate, which reduces homocysteine (an amino acid that can damage blood vessels) in our bodies, thus lowering the risk of stroke, heart attack and atherosclerosis (thickening of artery walls).

Along with drinking cranberry juice, parsley also acts as an antibiotic alternative to be used at the first signs of urinary tract infection. Two compounds found in parsley, apigenin and myristicin, boost the production of a liver enzyme which can detox your body. Parsley is full of chlorophyll, which has antibacterial properties. That is why people eat the parsley sprig from their plates after a meal. It fights oral bacteria that cause bad breath.

The beauty of God’s food is that it is so simple yet so powerful. Isn’t ironic that parsley is used to make a plate in a restaurant look pretty yet most people do not eat it when in fact it would have been the most health promoting food they could have eaten in their meal.

The rule for staying healthy: Eat food in its original state and eat it as green as possible. Parsley passes both of these and that is why it has so many health benefits. So start adding some to your salads put some in your smoothies and green drinks and add it to your home made salad dressing which can be as simple as blending cucumbers, parsley and lime juice as a light and refreshing dressing.

 

 

Cilantro is an herb that has been in use for medicine and for food for many, many years. Cilantro comes from regions of the Mediterranean and Asia Minor (Turkey).  Cilantro is used in many Mexican recipes and is very easy to add to your daily diet.  Fresh cilantro has more flavor to it and also contains more vitamins than dried.  The seeds of the cilantro are called Coriander and are used as a spice.   Research has determined that cilantro has been used in the reduction of cardiovascular disease and the reducing the risk of certain cancers.  There are antioxidant compounds that are found that protect also against chronic diseases and also contains phytochemical compounds.  Cilantro leaves, root and stem also have been used as an anti-septic and have antibiotic characteristics.  Cilantro also contains quercetin and essential oils which are phytochemical compounds that the plant uses to not get cancer so when you eat these phytochemicals they add to your immune system strength.

Cilantro contains chemical compounds that allow heavy metals to bind together thus aiding in reducing these metals from tissues, blood and organs by elimination. Cilantro can be used as a detoxifier as our bodies have may have an increase of mercury due to metal fillings in teeth and excess fish consumption. Because cilantro contains no cholesterol and is very high with antioxidants and essential oils it aids in the reduction of bad cholesterols and increases the levels of good cholesterol and assists in our digestive system.  It contains vitamins such as A, C, B6, E, K, folic acid, beta carotene, niacin, pantothenic acid, pyridoxine, thiamin and riboflavin.  Vitamin C is important as it is an antioxidant.  Vitamin A is important in the protection from lung cancers.  Vitamin K helps has been linked with increasing bone mass and aiding in the treatment of Alzheimer’s.  Minerals in cilantro include calcium, iron, magnesium, manganese, phosphorus, selenium, zinc and potassium.

The following are known benefits of cilantro and research is adding more to these lists. Cilantro is an anti-inflammatory that can aid in arthritis symptoms.  Cilantro can help with the hormonal mood swings that can be associated with menstruation and can aid in the reduction of menstrual cramping.  Cilantro can give help stomach upset, feeling of nausea and can aid in decreasing urinary tract infections, and may give relief for diarrhea.  Cilantro can lower blood sugar, and increases liver function.  One other health benefit of cilantro is that can aid in reducing conjunctivitis, macular degeneration and other eye stressors.

By adding a handful or two of fresh cilantro to your green juice, guacamole or salad you add so much to your health. These 10 benefits include:

1. Boosts your immune system
2. Increases your antioxidant levels
3. Heavy metal detoxification
4. Anti-inflammatory for all forms of inflammation which is the root of all disease
5. Boosts liver function
6. Balances blood sugar
7. High in vitamins and minerals
8. Helps balance hormones
9. Aids in digestion
10. Beneficial for eye health

 

Dill is an herb that contains many vitamin and minerals that has many health benefits. Dill contains folic acid, riboflavin, niacin, vitamin A, Beta-carotene, vitamin c, pantothenic acid pyridoxine, thiamine, calcium, iron, manganese, copper, magnesium, phosphorous and zinc. With the flavonoids included in dill, dill has been used as an antioxidant, antiviral and anti-inflammatory. Dill also contains quercetin which has been studied to aid in the prevention of inflammation and reduces the risk of cancer. The vitamin A in dill is good for healthy skin and vision. Dill contains vitamin C which is important for the protection of cells from free radicals and strengthening the immune system. Dill contains calcium which aids in the increase of bone health which aids in minimizing of osteoporosis and bone density and promotes quicker healing of broken bones.

Dill has been used for treating bronchitis, colds, cough and fever. The essential oils contained in dill and the flavonoids contain natural antihistamines and are considered anticongestive and aid in clearing the respiratory system.

Research has shown those suffering with infections and nerve pain have used dill for treatment. Other treatments for dill use could be for digestive issues including appetite loss, intestinal gas, gallbladder pain, liver issues, kidney disease and urinary tract infections. Research for the use of dill for women and their menstrual cycles indicate that may help in the stabilization of irregular cycles. Because dill has a small amount of natural progesterone it may be used for infertility in women.

Studies for the use of dill as an antimicrobial shows that it can be effective against several bacterial strains including staphylococcus aureus and another study shows that dill can aid in the killing of several strains of fungus including  aspergillus niger and yeast infections such as saccharomyces cerevisiae and candida albicans. The dill leaves and seeds can be used as a breath freshener.

Research on dill and cholesterol have indicated an estimated decrease of 50 points in triacylglycerides and 20% decrease of total cholesterol.

Dill contains eugenol which indicates that diabetics can use dill for aiding in the regulation of blood sugar by decreasing the serum glucose and insulin concentration.

Another benefit of dill and the flavonoids and vitamin B it contains is that the oils contained may aid in certain enzyme secretion that could have calming benefits and aid those with insomnia to get a get additional sleep needed.

Continuous research regarding the antioxidants contained in dill are now focusing on the activation of the enzyme glutathione-s-transferase which has been effective in altering carcinogens which are a protection from cancer.

Dill itself is an herb that is used for adding taste to foods, and the Dill seeds, leaves, and essential oils are continuously being researched for the benefits of healing and detoxifying our bodies.

How can you get dill in easily?  One package of fresh dill, 2 cucumbers,  1 lime, and optional olive oil and jalapeno.  Put the dill in a blender with the two peeled and cut cucumbers and squeeze the juice of one lime into the blender. If you want a little kick to it then add one jalapeno and if you want more traditional oil flavor add olive oil. If you prefer light and fresh then just keep it simple and leave out the jalapeno and olive oil. This tastes great and is huge in nutrition and phytochemicals and antioxidants that counter cancer, candida, bacteria, viruses, decreases inflammation, balances your blood sugar, decreases your cholesterol, helps detoxify your liver and even aids your sleep. The dill must be fresh, not dried. God’s food is medicine indeed let your food be your medicine.

 

 

Basil, or otherwise known as Saint Joseph’s Wort, is a herb that belongs to the mint family.   Purdue University researchers revealed a study that basil “contains a wide range of essential oils rich in phenolic compounds and wide array of other natural products including polyphenols such as flavonoids and anthocyanins.”  Basil has elevated amounts of (E)-beta-caryophyllene, which, the Swiss Federal Institute of Technology research found useful in the treatment of arthritis and inflammatory bowel diseases.

Several studies have indicated that basil has been used in the reduction of swelling and that it can be helpful in the prevention of aging.  Basil has also been effective at removing molecules and aiding the prevention of damage caused by free radicals in brain, heart and liver. Basil has been used in association with head colds, intestinal digestion, stomach spasms and or loss of appetite, kidney conditions and fluid retention.  Basil has also been used for parasitic infections and in the treatment of insect and snake bites.  Basil increases blood circulation and is rich in antioxidants, and also contains vitamin A, C, K, calcium, iron, magnesium, and potassium.  Basil also contains Vitamin B6, Vitamin E, Copper, Riboflavin, Choline, Thiamin, Niacin, Folate, Manganese, Omega 3 fats and Zinc.   Basils Vitamin A content can aid in eyesight especially those that are low in Vitamin A, as lower levels are known to decrease evening eyesight.  Basil contains lutein and zeaxanthin which aid in the prevention of eye damage.  Basil’s Vitamin K is important for the proteins are that used in healthy tissue growth which would include bone, cartilage, lung and stomach tissues.  Vitamin K aids in assisting the body from blood clots and aids in the prevention of abnormal bruising.

Basil is also used in the protection of unwanted bacterial growth.  Basil’s essential oil contains antimicrobial properties which would be effective on Helicobacter pylori.  Basil is also effective for the growth restriction of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli, Yersinia enterocolitica and Pseudomonas aeruginosa.  Basil is not as strong as amoxicillin, but there are possibility of using basil with other spices in areas were antibiotics are not readily available.  Studies have also indicated that basil can lower oxidative damage which would increase enzymes in one’s system and also aid women with breast cancer.  Basil also benefits  hepatitis.

The flavonoids which are in basil, Orientin and Vicenare have shown to protect the cell structures and chromosomes from radiation damage.

In summary:

Basil is natural medicine that has anti-cancer, anti-oxidant, anti-bacterial, anti-inflammatory properties and prevents DNA damage. It not only has a full spectrum of vitamins and minerals but also powerful phytochemicals that help your brain, heart liver and kidneys as well as aids in digestion. Basil boosts your immune system and helps your eyesight that tastes good and is good for you so blend it with some cucumber and fresh squeezed lime for a light salad dressing and if you want more creamy add an avocado. If you want to give it a little kick add a jalapeno pepper to it. Get away from store bought salad dressings and make them yourself fresh and nutritious and quite a boast to your health. God’s medicine is always the best.

Dandelion, to some is a bothersome weed, to others it holds numerous vitamins and minerals that aid in various health challenges.   The dandelion leaves contain vitamin A, also known as beta-caratene.  The flowers of the dandelion contain flavonoids which are antioxidants and aid in disease fighting properties.    Dandelion contains the nutrients of lutein and zeaxanthin which are important for the protection of eye tissues from damage induced by light.  These nutrients are important factors in the reduction of cataracts and age-related macular degeneration.  The vitamin K in dandelion is important for the maintaining of healthy bones.  Dandelion contains the calcium needed for maintaining bone density.  Dandelion vitamin C increases immune strength.  Both calcium and vitamin C are important to the functioning of the nervous system.  Other vitamins noted in dandelion would be B6, Betaine, Choline, Niacin, Pantothenic Acid, Riboflavin and Thiamin.  Minerals found in dandelion would include copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc.

Current research published by the International Journal of Oncology indicated that dandelion leaf decreased breast cancer cells and prostate cancer cells.  Another study published by the Journal of Ethnopharmacology indicated that dandelion was effective in the killing of leukemia cells, the process which is called apoptosis.  It also indicated that dandelion did not affect the healthy cells.  The same was indicated in a study with melanoma cells with the same results.  

Research has indicated that dandelion can be used to help stimulate digestion which then would be helpful for those with appetite loss and upset stomachs.  It aids in the stimulation of liver bile to the gallbladder and great for liver cleansing.  Dandelion can aid in weight loss as it helps in the breaking down of liver fats and can also be considered as a tonic for the aid in strengthening intestines, kidneys, liver, pancreas, stomach and spleen.  Dandelion has been used in the aid in the removal of toxins by boosting liver function.  For bowel function, dandelion can be used as a laxative to increase movements. Research continues on the use of Dandelion for acne, appendicitis, cirrhosis, eczema, gout, jaundice, and possibly hepatitis.

For diabetics, research is indicating that dandelion can aid in the leveling of blood sugar levels, lower triglycerides, lower total cholesterol and raise the HDL.

When you think about Dandelion, think about a healthy liver because Dandelion has such a powerful healing affect on the liver. You may ask “what is so important about my liver?”

The liver is the master organ for creating optimal nutrition for all the 50-70 trillion cells in your body. The liver is the body’s largest organ, weighing three to five pounds in adults. It uses 12 – 20% of the body’s total energy, and it must generate this energy to it’s own cells. The liver routinely performs over 500 known functions to regulate your cell’s metabolism. It is the detoxification workhorse of the body, transforming toxins into harmless chemicals for excretion, and digestively absorbed nutrients into the proper biochemical forms your cells can use to function. Yet the liver is probably the organ most assaulted by toxic modern lifestyles, full of pollution, stress, junk foods, drugs, etc. In the US 40000 deaths a year are due to liver disease. Yet most people will never suffer from hepatitis, cirrhosis, or jaundice, the “classic” liver diseases. Toxic modern lifestyles may however promote “subclinical” liver disfunction. And no matter how good your diet and digestion, if your liver does not perform its many jobs properly, your cells can still be grossly malnourished. Optimal nutrition is a function, not just of what we eat and digest, but of how well the liver bio-transforms incoming food nutrients into forms that the bloodstream can transport to all the body’s cells, and that the cells can use to perform their metabolic functions.

So start adding Dandelion to your salads whenever you can and if you juice add some there also. Your liver will thank you and your health will benefit.

With an ever-ageing population it is predicted that by 2030, 20% of people over 65 will have dementia or Alzheimer’s disease, the first symptoms of which are depression, irritability, confusion and forgetfulness. In Europe alone 1 million people develop impaired memory every year, more than half of which will be later diagnosed with dementia. About 70% of dementia is really Alzheimer’s disease (diagnosed by a CT scan) with cerebrovascular dementia (a circulation disease) accounting for most other cases.

Cinnamon has the ability to boost memory and enhance intellectual capabilities. Sprinkling cinnamon on food is considered to improve mental functions and help in the effective treatment of brain fog. Cinnamon also is considered beneficial in the management of digestive disorders and treatment of diabetes as stabilizing insulin levels.

Avocados are almost as good as blueberries in promoting brain health. Avocados are a fatty fruit with monounsaturated fats which contributes to healthy blood flow, resulting in healthy flow to the brain. Avocados also lower blood pressure, while hypertension is a risk factor for causing a decline in cognitive abilities, a lower blood pressure promotes brain health.

A study published in the American Journal of Epidemiology suggests that a good intake of vitamin E might help to prevent cognitive decline, particularly in the elderly. Nuts are a great source of vitamin E along with leafy green vegetables, asparagus, olives, and seeds.

Coconut oil contains nature’s most abundant source of MCTs (medium-chain triglycerides), and it is an easily convertible fuel source for ketones, which is a high energy source for the brain. Also, it is one of nature’s richest sources of saturated fat which is needed to produce HDL cholesterol to feed the brain for energy. With the brain being comprised of mostly cholesterol and fat, it is necessary in the diet to feed the brain, but best in a non-animal source.

At Duke & Emory University, a four month clinical trial was done of combining aerobic exercise with diet and caloric restriction showed that neurocognitive function was improved.  When one stays or becomes active, eat healthfully (less meat and saturated fat and more fruits and vegetables), and work to keep your weight down, not only does your body benefit from improved blood pressure, fitness, and cardiac health, but your brain function improves as well.

There has been millions spent on research for Nervous system disorders, especially Alzheimer’s, Dementia and Parkinsons Disease. There are some simple food items and activities that can help ease the progression of Dementia, Parkinsons Disease, memory loss and brain fog issues. From Cinnamon, to Avocados, foods containing high Vitamin E content of leafy green vegetables, asparagus, olives and seeds to Coconut Oil, all of these have proven a brain-feeding and preventative action of nervous system health issues. Exercise is quite an important component to overall health and to keeping the brain active, along with fine-tuned motor skills.  Caloric restriction benefits can be achieved by cutting out high glycemic index foods including starches, sugars and grains and substituting more raw plant fats such as seeds, nuts, avocados, olives and coconut.

 

 

High protein diets have gotten a lot of attention in the past decade, especially with the social popularity of the Atkins diet. However, much research shows the harmful effects on the body from consuming a high protein diet.

From a recent study published in the journal Cell Metabolism, researchers discovered that the risk of dying from any cause was increased by 74% simply from eating a high-protein diet during middle age compared to eating a low-protein diet, and the risk of dying from cancer increased more than four times. According to the Centers for Disease Control and Prevention, consuming a high-protein diet has similar risks with smoking, with an increase of three times for overall risk of death, as compared to not smoking. There were 6,381 subjects followed for 18 years and were aged 50 and older. As this study showed a large difference between high and low-protein diets, subjects who ate moderate amounts of protein during middle age were still three times more likely to die of cancer than low-protein eaters. In addition, risk of diabetes increased by a four-fold. A plant derived protein diet resulted in a decrease risk of mortality and disease as compared to an animal, high-protein diet.

From a recent study of 66,000 women from the British Medical Journal, researchers discovered that pregnancy women who consumed a diet rich in vegetables, and fruits had a significant reduced risk of preterm delivery. This supports and encourages a healthy diet for pregnant women, not just for a short time period but to be following through for life.

High dietary protein can cause or aggravate chronic kidney disease. It has been shown in various studies that high protein diet increases glomerular filtration rate or GFR, as endocrine factors increase as well, which both can strain or overwork the kidneys. For those with risk of kidney stones or chronic kidney disease, this is important to be aware of and to decrease risk of disease progression. Urea production and urea excretion are controlled by the kidneys and are increased with a high protein diet, which can cause dehydration and accumulation of blood urea nitrogen.

From a prospective, cohort study done with 43,396 Swedish women, aged 30-49 years of age, they completed dietary questionnaires and had a follow up after 15.7 years. Cardiovascular health and correlation with diet was investigated. A 1/10^th increase in protein and decrease in carbohydrate consumption was statistically significant for an increased correlation of overall cardiovascular disease. Four additional cohort studies have shown this correlation between high protein diet and cardiovascular disease.

From a recent cohort study found that men and women that ate a diet high in red meat, had a higher risk for developing type 2 diabetes. Subjects included 37,083 men from the Health Professionals Follow-up study, 79,570 women from the Nurses’ Health Study I, and 87,504 women in the Nurses’ Health Study II. For each additional serving beyond 50g/day of red meat and processed red meat each day that study participants consumed, their risk of diabetes rose 12 and 32%, respectively. Consuming a serving of nuts instead of red meat each day lowered the risk of developing type 2 diabetes from 16 to 35%.

Also from the Nurses’ Health and the Health Professionals Follow-up study, it was stated that for each additional serving per day of red meat or processed red meat was correlated with a 10 and 16% increase in cancer death, respectively. There is research stating that consuming a lot of red meat and processed meat is correlated with an increased risk of colon cancer.

A low carbohydrate, high-protein diet increases acidity throughout the body, resulting in a subclinical chronic metabolic acidosis, which promotes calcium loss from the skeletal system. Osteoblasts and osteoclasts respond to small changes in pH in the body, so a small decrease in pH causes a large release of bone resorption. A study of young women on a metabolic diet showed that changing dietary protein intake creates the bone turnover along with renal calcium excretion, raises urinary N-telopeptide concentrations, and raised parathyroid hormone levels, which all have negative impacts throughout the body.

As observed, there are numerous studies concluding that a high-protein diet has a negative impact on the body, affecting most body systems. Simply increasing the risk of developing cancer 4 times and the risk of dying 74% from any cause from a high protein diet was recently observed in a recent study. Eating less meat and more fruits and vegetables lessens preterm delivery for expecting mothers. Worsening chronic kidney disease increases for those with kidney issues on a high protein diet. Cardiovascular disease incidence increases with high protein consumption. Lastly, a high protein diet alters pH levels, creating an acidic environment, with alters all body systems.

The answer?

Eat a plant based diet high in vegetables, sprouts, seeds, nuts avocados and olives and eat as much as you can living/raw. Remember where does an elephant get it’s protein from? The leaves and grass it eats has just the right amount, not too much, not too little. It must be enough because elephants are the largest land animals with the largest muscles. Even look at apes who are three times the weight of a man but 30 times as strong. Apes do not eat meat, chicken, fish, milk or cheese. How do they get so strong? They eat a living/raw plant diet very high in greens.

According to the Surgical Neurology International research group, pain, heat, redness and swelling are the class signs of the inflammatory process. Usually the origin of pain is an inflammatory response. For centuries, natural anti-inflammatory agents have been used to lessen the effects of the inflammatory process often with fewer side effects.

The active ingredients of plant based omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), enhance the conversion of COX to prostaglandin E3 which is a natural anti-inflammatory agent. Prostaglandin E3 prevents the effects of arachidonic acid conversion to prostaglandin E2, which is a very inflammatory substance and is commonly created from meat, dairy and starch consumption. The EPA and DHA degrade the cytokines enzymes associated with the inflammatory mechanism.

White willow bark is one the oldest herbal remedies for inflammation and pain, dating back centuries to Greek, Roman, Egyptian and Indian civilization, primarily used as an antipyretic and analgesic agent. Aspirin has common gastric side effects and that brings many to look for alternatives such as white willow bark for an inflammatory syndrome treatment. The process of action that white willow bark has is similar to aspirin which inhibits COX-1 and COX-2, which is thus used to prevent inflammatory prostaglandins.

Capsicum annum is a small spreading shrub that has been used for centuries and grown throughout the world. It is a small red fruit and is commonly known as a chili pepper, yet its stinging pungency is from the chemical capsaicin. Capsaicin activates a receptor vanilloid 1, which is the body’s main receptor for nociception. There is also an inhibition of NF-kB which produces an anti-inflammatory effect. This herb can be used alone, but is commonly mixed into natural anti-arthritic herbal mixtures. It has also been used for peripheral neuropathies and chronic musculoskeletal pain.

Curcumin is a natural occurring yellow pigment from turmeric, a flowering plant of the ginger family. It is commonly used as flavoring and coloring spice in certain foods. Curcumin has a long history of being used in Chinese and Ayurvedic medicines as an anti-inflammatory component, healing digestive disorders and to improve wound healing. Numerous clinical trials have shown curcumin’s antioxidant, anti-inflammatory and antineoplastic properties including treatment for cystic fibrosis.  Curcumin has also been a proposed treatment for arthritis, chronic neurodegenerative diseases, colitis and cancer. Essentially it regulates the activity of several enzymes and cytokines to prevent COX-1 and COX-2.

In a randomized, double-blinded crossover trial, hempseed oils and flaxseed oils were compared with the same doses for 4 weeks. The hempseed subjects increased concentrations of both L A and GLA in serum levels. It was also found that levels of arachidonic acid in cholesteryl esters were lower after the flaxseed diet compared to the hemp seed diet, but both had a decreased level. However, the hempseed subjects resulted in lowered total cholesterol.

From a double-blind trial, 260 individuals with arthritis of the knee were given a placebo or Avocado unsaponifiables (AU) at 300 or 600 mg daily for 3 months. It was shown that the AU mix significantly improved arthritis symptoms compared to a placebo. More importantly, NSAID and analgesics taken by subjects decreased their dosage by 51% in 71% of subjects.

For individuals with low vitamin D levels, there is an association with increased levels of inflammation and oxidative load. A prospective study of more than 3000 male and female subjects scheduled for coronary angiograph, found a positive correlation between low vitamin D levels, cardiovascular health as well as all-cause mortality. Vitamin D has also been correlated with several contributing factors to the development of inflammatory diseases including type 2 Diabetes and defects of pancreatic cell function, insulin sensitivity and systemic inflammation. Subjects were from the Framingham Offspring Study and there were 1,739 men and women without prior cardiovascular disease.

Inflammation in the body can lead to numerous disorders and diseases that plague Americans. Plant based omega-3 fatty acids, which comprise of DHA & EPAs, have countless positive effects on the body being an anti-inflammatory response. White willow bark is used to treat inflammatory and a pain and inhibits COX-1 and COX-2 which prevents inflammatory prostaglandins. Chili peppers contain capsicum which prevents a protein that causes inflammation. Curcumin is from turmeric, which has anti-inflammatory effect as well, but also heals digestive issues and improves wound healing. Intake of Hemp and Flax seeds help to lower arachidonic acid as well as cholesterol serum levels. Intake of an avocado significantly decreased arthritis symptoms. Vitamin D has numerous benefits but also many anti-inflammatory diseases.

 

 

 

Pain is a major health concern of many individuals and more than half of Americans suffer from chronic of recurrent pain. Many individuals desire a simple remedy with an easy to grab pain killer. Yet there are numerous natural remedies that have been used for centuries that are just as convenient to use and are in many foods.

Protein digesting enzymes have been used for years to decrease inflammation and pain. Numerous studies have shown that Digestive Enzymes exhibit many health advantages including fibrinolytic, antidematous, antithrombotic and anti-inflammatory activities. There is great absorption without losing its proteolytic activity with no major side effects. It can alleviate many health issues including treatment for angina pectoris, bronchitis, sinusitis, thrombophlebitis, enhancing absorption of drugs, especially antibiotics. It also alleviates osteoarthritis, diarrhea, various cardiovascular disorders, and anti-cancerous activities promoting apoptotic cell death.

A  cross-sectional study of 572 patients referred by a general practitioner for an examination of Vitamin D deficiency who reported musculoskeletal pain, headache or fatigue. Hypovitaminosis D was found in 58% of patients. This was a multi-ethnic population and 83% were deficient. It is concluded that general practitioners should maintain awareness of vitamin D deficiency in their patients, as patients should keep awareness as well.

A study investigated on relief from pain and swelling from 56 patients suffering from rheumatoid arthritis, osteoarthritis or other muscular discomfort resulted when ginger was used from 3 months to 2 years. More than three-fourths experienced relief in pain and swelling and all of the patients with muscular discomfort experienced relief of pain. Ginger has ameliorative effects and could be related to being a dual inhibitor of both prostaglandin and leukotriene biosynthesis.

Capsaicin is the main compound of chili peppers. Topical creams with capsaicin have been used to treat peripheral neuropathic pain and were investigated from randomized, double-blinded, placebo-controlled studies for at least six weeks’ duration for treatment of neuropathic pain. Four studies with 1,272 subjects were interviewed at both eight and 12 weeks. There was a significant benefit for high-concentration over the low-concentration topical capsaicin for subjects who reported themselves to be much or very much better. There was also two studies involving 801 subjects with painful HIV-neuropathy, which resulted with similar positive results of improvement from pain to be much or very much better.

From a double-blind comparative study of 118 people, results showed that the combination of peppermint and caraway oil is as effective to the standard drug, cisapride. After just 4 weeks, the herbal mixture reduced dyspepsia pain by 69.7%, as compared to cisapride which reduced pain by 70.2%. Another double-blind study showed that a mixture of peppermint, caraway, fennel, and wormwood oil was compared to the drug metoclopramide. After just 7 days, 43% of the treatment group was pain-free compared to 13% of the metoclopramide group.

As observed from numerous studies, there are several natural remedies that can help alleviate a variety of pains in the body. Pain symptoms can be lessened from Digestive Enzymes, to Vitamin D, ginger root, Capsaicin (from chili pepper) and to herbal oils including peppermint, caraway oil, fennel and wormwood. There is much research showing the anti-inflammatory responses from plant based sources.

Remember let your food be your medicine.

Planning a detoxification program to help control toxicity levels in the body can be daunting and confusing. One must start off slowly with implementing a few herbs such as cilantro, garlic or chlorella. Loosing extra weight can be very helpful to ease detoxing of toxins within the body, as a lot of toxins are stored in body fat. By eliminating toxins, one can help their body naturally remove unwanted and harmful heavy metals, chemicals and pesticides that are unknowingly in the body. This can boost ones energy, help with common health ailments including insomnia, sluggish digestion, mental fatigue and lack of immune response.

Dr. Fujimaki of the People’s Scientific Research Center in Tokyo separated a substance from a hot water extract of chlorella by electrophoresis back in the 1950’s. He found this extract mixture promoted healthy growth of human children and animals, so he termed it Chlorella Growth Factor (CGF). Also, laboratory tests indicated that the addition of CGF to a standard medium increased the growth of friendly bacteria, lactobacillus by up to 400%. CGF is a nucleotide-peptide complex and has many synergistic roles in chelation of metals and some benefits include stimulating growth, helps to detoxify other xenobiotics, it combats damaging free radicals, accelerates and enhances the re-growth of damaged tissue even when ulcerated, burnt, and resistant to other healing modalities. It also encourages the rejuvenation of the body’s own DNA/RNA, thus making one feel younger.

Garlic is a very important component to detox and eliminate toxins. It boosts the immune system and stimulates the liver. Sulfur, a component of garlic is found in a high quantity in garlic and has antibiotic properties to heal the body. A significant study from Washington State University shows that garlic is 100 times more effective than antibiotics, especially for fighting disease caused by bacteria from foodborne illness including C. jejuni. Campylobacter jejuni is the most common bacterial cause of food-borne illness in the United States with 2.4 million Americans being affected every year according to the US Centers for Disease Control.

Hemp seeds are one of nature’s most perfect foods since it’s full of antioxidants, as well as chlorophyll which is great for cleansing the body from toxins, including heavy metals. The soluble and insoluble fiber in hemp helps improve digestive health and reduced toxic burden on other organs. The ideal 1:3 ratio of Omega 3 to Omega 6 is achieved through hemp seeds and is recommended by the World Health Organization. These essential fatty acids of Omega 3’s restore health and immune function, being the highest concentration, 80% of essential fatty acids which helps detoxify the body be eliminating toxins.

Wheatgrass has many nutritional benefits including restoring alkalinity to blood as its alkaline minerals reduce over-acidity, thus working as a powerful detoxifier and liver protector. It cleanses the digestive tract and organs of debris and toxins. When used as a rectal implant, it reverses damage from the inside of the lower bowel after just 20 minutes by drawing out accumulating debris/toxins. Wheatgrass also neutralizes toxin substances like cadmium, nicotine, strontium, mercury and polyvinyl chloride. Wheatgrass is also very high in oxygen, thus stimulating digestion and protects the blood against anaerobic bacteria.

Avocados have great nutritional benefits being packed with antioxidants, lowering cholesterol, and contain glutathione, which blocks at least 30 different carcinogens while aiding the liver to detoxify synthetic chemicals. Due to the fiber content of Avocados, consuming them helps improve digestive health, including higher absorption of minerals and also removing toxins at a higher rate. From a University of Michigan study, they found that elderly people who had higher levels of glutathione were healthier and less likely to suffer from arthritis.

To eliminate toxicity, there are various aspects to start to heal the body but many from a diet viewpoint. Chlorella has great detoxification abilities to remove toxins. Garlic has numerous benefits as well, but is an antimicrobial and works more effective than some antibiotics. Hemp seeds have many benefits being a super seed, such as anti-inflammatory and aiding with toxin removal in the digestive tract. Wheatgrass is a super green and is best juiced in a raw state. It has countless benefits by cleansing organs and the digestive tract by neutralizing toxins. Avocados also aid with digestive health and contain glutathione, an important antioxidant which blocks over 30 different carcinogens and aids the liver to detoxify the body.

 

 

According to the University of Maryland Medical Center, Chronic fatigue syndrome is not a new disorder and was first termed in the 20th century. It has been thought to redefine chronic fatigue syndrome to myalgic encephalomyelitis or myalgic encephalopathy chronic fatigue syndrome (ME-CFS). Since fatigue is just one symptom of the condition, it would be better to rename this disorder. Common symptoms include fatigue, only having energy at night, poor response to stress, achiness, exercise intolerance, depression, anxiety, insomnia, cognitive dysfunction, craving salty or sweet foods, hypoglycemia, low blood pressure and recurrent or persistent infections.

Siberian ginseng (Eleuthero) has been used for centuries as an herbal immune stimulator and to prevent the depletion of stress hormones produced by the adrenal glands. According to the National Institute of Health, mice treated with ginseng resulted with higher endurance and survival rates when subjected to strenuous physical activity. In a large placebo, controlled study, subjects taking Asian (Panax) Ginseng had a noticeable increase in energy and concentration of the six week period. There is also a strong anti-stress effect, of reducing high cortisol levels and bringing the ratio of cortisol to DHEA to a proper level.

Licorice is a great herb to improve function of the adrenal cortex. Licorice is a standard treatment for adrenal insufficiency and ulcers. Glycyrrhizin is the main active compound in licorice. Licorice has other health benefits as well including better blood glucose control and fat modulation, decreased inflammation, and healing of the gut lining, thus providing proper adrenal support.

Ashwagandha root is an Indian Ayurvedic medicine treatment. It is great for stress-induced sleeping problems and recent Indian trial studies showed that there was improvement in both DHEA-S and testosterone levels, which affects adrenal function.

Rhodiola is another adaptogenic herb with quite some history. There have been a number of positive human trials especially for stress and fatigue management and enhancement of mental performance. Rhodiola has beneficial effects by adapting key hormones of the stress response.

Vitamin C is important as the adrenal glands contain it more than any other organ in the body, suggesting its important role in the stress response. During stress, the adrenal glands secrete Vitamin C locally along with the stress hormones suggesting that the Vitamin may regulate the function of the adrenal glands. Subsequently, the body needs higher levels of Vitamin C in times of stress and especially during chronic stress. Vitamin C can be found in many fruits and vegetables and in higher doses with supplements.

Vitamin B5 or Pantothenic Acid is very important as a large portion of what is absorbed from the GI tract is stored in the adrenal glands. It is a major component of coenzyme A (CoA) which is a key enzyme for many biochemical reactions including energy production and the synthesis of neurotransmitters. It is truthful to say that Vitamin B5 and CoA are required for the production of steroid hormones by the adrenal glands, which is why sufficient continual supply is necessary for those with adrenal fatigue. Vitamin B5 is common in many sources including broccoli, avocados, mushrooms and greens.

To help have proper function of the adrenal glands, it is recommended to not eat too many carbohydrates which can disrupt stress hormones. If one is stressed, the immune response in the gut suffers as a consequence and becomes damaged, letting bad bacteria overtake good bacteria causing immune deregulation of the gut. A diet low in sugars and carbohydrates, along with a quality probiotic is important for proper immune and thus, adrenal function. Proper hydration and limiting caffeine intake is also vital to proper adrenal function.

The adrenal glands have numerous functions in the body, but are affected easily by lack of sleep, dehydration and improper diet. Many herbs can help restore balance to the adrenal glands. Vitamin C is also a key component when the body is in a stressed state, thus regulating stress hormones. Vitamin B5 is vital as the adrenal glands utilize a good portion of ingested B5, being it is needed for the production of steroid hormones in the adrenal glands. Lastly, diet is a key preventative measure one can take to have healthier adrenal glands or to help ease chronic fatigue syndrome. This would be a diet high in living and raw plants like greens, all vegetables, herbs, seeds, nuts, and avocados.

All of our patients that have adrenal imbalance take Adrenal Support.

Spanish scientists have demonstrated through an experiment on obese rats that the consumption of probiotics helps diminish the accumulation of fat in the liver.

Researchers have demonstrated that the administration of three probiotic strains diminishes the accumulation of fat in the liver of obese rats.

The accumulation of fat in the liver is called steatosis and it constitutes the first stage in the NAFLD disease, which is closely related to obesity and diabetes. Given that the prevalence of these two pathologies, NAFLD has also become a health problem that affects millions of people throughout the world.

Probiotics are microorganisms (bacteria) with healthy effects upon individuals that consume them in adequate doses. They are traditionally considered to be living microorganisms.

In this current study, the probiotic strains were administered during thirty days in the diet of Zucker rats. These rats develop obesity due to a mutation in the gene that codifies the receptor or leptin, a homone that transmits a sensation of satiety to the organism.

The researchers describe that the administration of probiotics led to an accumulation of lipids (most of them triacylglycerides) in the liver which was significantly lower than that occurring in rats fed with a placebo.

This new finding went hand in hand with lower values in proinflamatory molecules (tumor-a necrosis factor, interleukin 6 and liposacarid) in the serum of rats fed with probiotics.

-PLOS ONE

Dr. Keith & Laurie Nemec’s comments on “Probiotics Decrease Fat Accumulation in the Liver ”: 

What a powerful study to show the power of the gut in health and healing. When the intestinal flora or good bacteria are high enough it produces a multitudinous list of positive cellular and organ/gland changes. These changes start in the intestinal tract. In this study the probiotics helped reduce fatty liver. This is a type of visceral or inflammatory fat that stores in organs. The probiotics also decreased major inflammatory indicators and remember most all disease begins with inflammation at its root.

What you want to take home from this study is that:

1. Probiotics help keep the intestinal tract healthy.
2. With normal levels of probiotics then the body burns fat instead of storing it as inflammatory visceral fat.
3. Probiotics are anti-inflammatory so they help prevent disease

 

This message is so simple all you have to do is take a clinically proven probiotic daily to get all these benefits.

Probiotics and proper diet, exercise and lifestyle habits are keys to maintaining or restoring health. These are part of the 7 Basic Steps to Total Health that everyone should be doing every day.

In this life you are either proactive or reactive. Proactive makes the changes that he or she knows are right before they have to make these changes. Reactive people wait until disease or other issues knock on the door of their life before they decide to make changes. Remember if you drop a ball out of your hand is it eaiser to grab it when it is six inches from your hand or six inches from the floor? The choice is always yours but for your own sake stop putting things off until tomorrow that you could and should do today.

This day I call heaven and earth as witnesses against you that I have set before you life and death, blessings and curses. Now choose life, so that you and your children may live 20 and that you may love the Lord your God, listen to his voice, and hold fast to him. For the Lord is your life, and he will give you many years in the land he swore to give to your fathers… Deut 30:19-20 NIV

Vitamin E contains eight chemical forms (alpha, beta, gamma, delta-tocopherol, and also alpha, beta, gamma, and delta-tocotrienol). Tocopherol is the only form that is recognized to meet human requirements. Vitamin E is a fat-soluble antioxidant that halts the production of reactive oxygen species formed when fat undergoes oxidation.

According to the National Institute of Health, many foods provide efficient quantities of vitamin E. Nuts, seeds, and vegetable oils are the best sources of alpha-tocopherol and significant amounts are in green leafy vegetables. A majority of vitamin E in the American diet is from the form of gamma-tocopherol from soybean and other vegetable oils. Sunflower seeds have a high amount of vitamin E along with almonds, avocados, hazelnuts, spinach, broccoli, and a small amount in tomato.

From a study examining if vitamin E intake affected the risk of developing prostate cancer, for current smokers and men who quit, supplementing with vitamin E for 400 IU/day or more was correlated with a statistically significant reduction by 71% for the risk of advanced prostate cancer. From a clinical trial of 29,133 male smokers who were randomly assigned to take daily supplements of 50 IU of synthetic Vitamin E for 5-8 years had 32% fewer prostate cancers versus subjects that did not take the supplement.

Oxygen is critical for brain and cognitive function. Researchers have hypothesized that if cumulative free-radical damage to neurons occurs over time, it can contribute to cognitive decline and neurodegenerative diseases, like Alzheimer’s disease, that supplementing with vitamin E may provide some benefit and protection. From a clinical trial of 341 patients with Alzheimer’s disease with moderate severity, those receiving vitamin E for the 2 year duration, treatment of vitamin E significantly delayed functional deterioration and the need for institutionalization compared to the placebo.

Some studies show that vitamin E can help delay or prevent coronary heart disease. In vitro studies have found that Vitamin E inhibits oxidation of low-density lipoprotein (LDL) cholesterol, which is important to prevent atherosclerosis. Vitamin E has another key role to prevent the formation of blood clots that could lead to a heart attack or venous thromboembolism. Other studies have shown lower rates of heart disease with higher vitamin E intake from supplementation. From a study of 90,000 nurses, it was found that the incidence of heart disease was lowered 30-40% for those with higher intake of vitamin E from supplements. From a study of 5,133 Finish men and women who were followed for 14 years, higher vitamin E intakes from food, not supplements, was associated with decrease mortality from coronary heart disease.

According to University of Maryland Medical Center, those with diabetes tend to have lowered levels of antioxidants, which is a reason why researchers have theorized that they may be at an increased risk for heart disease. Vitamin E containing foods and other antioxidants may help reduce the risk of heart disease and other complications or side effects of having diabetes. Antioxidants may help balance blood sugar levels and lower cholesterol levels in people with type 2 diabetes, but then also preventing complications of eye damage and kidney damage for those with type 1 diabetes. From a study of subjects with type 2 diabetes that took 400 IU of vitamin E daily, reduced their risk of a heart attack and of dying from heart disease. But if one has diabetes, ask your doctor if a vitamin E supplement is necessary.

As seen, Vitamin E has many functions and important factors in many systems throughout the body. Vitamin E can easily be consumed from seeds, nuts and green vegetables. It has antioxidant properties that are key for preventing disease including cancer, cognitive function, coronary heart disease, lessening complications of diabetes, and reduced risk of dying from heart disease.

 

People concerned with protecting themselves from cancer and other chronic diseases should be well aware of the importance of diet and good nutrition. For example, we should all know by now that sugar, and its abuse, can be directly linked to a number of life threatening disorders such as obesity, diabetes, heart disease, and cancer.

However, there are different types of sugars. While we may successfully limit our intake of common sucrose (table sugar), we may be unaware of our regular and often unintentional exposure to high fructose corn syrup (HFCS). High Fructose Corn Syrup is an alternative sweetening agent that can be found in a wide range of processed foods, and recent research has shown that it may present an even greater risk than common sucrose.

Once considered a healthier alternative to sucrose, HFCS is now being linked to a number of chronic diseases, not the least of which is cancer. Perhaps even more troubling than the inherent health risks of high fructose corn syrup is the fact that its consumption by Americans has risen by more than 100% over the last thirty years.

The Growing HFCS Epidemic

The USDA estimates that the average American consumes more than 65 pounds of high fructose corn syrup each year. That’s a staggering amount, and the numbers continue to rise despite all efforts to curb the nation’s sugar addiction. One of the major problems with HFCS, is that it is absolutely everywhere. Because high fructose corn syrup is so much cheaper than cane sugar, food manufacturers have chosen it as their go to source for a sweetener and general food additive. You may have barred sugar from the family pantry, but HFCS can be found in the most surprising places. Consider the following list of common food stuffs that contain HFCS:

• Soft drinks
• Sport drinks
• Breads and baked goods
• Salad Dressings
• Jams and jellies
• Frozen prepared meals
• Canned fruits and vegetables
• Frozen fruits and vegetables
• Sweet and savory snack items (including chocolates, peanuts, potato crisps, etc)

The list goes on and on, and even many packaged foods that claim to be healthy alternatives are laced with high fructose corn syrup.

HFCS and Cancer

Recent research into the link between high fructose corn syrup and cancer has revealed some startling information. All cells within the body depend on glucose for the energy they need to reproduce. But it would appear that cancer cells can distinguish between natural glucose and fructose, and although it will feed off of any available sugar, when fructose is present it can grow and proliferate more quickly. It appears that cancer cells actually thrive better on fructose, and when available will use it as a primary source of fuel allowing them to reproduce at a greater speed than cells feeding on natural glucose.

HFCS also contains trace amounts of mercury, a recognized carcinogen. When you combine the presence of mercury and the inherent health risks of HFCS with the ravenous appetite cancer cells have for fructose you get an ideal scenario for the growth and proliferation of many different types of cancer. Because cancer cells can more readily metabolize fructose, and will actively choose fructose over glucose as a fuel, there is a greater opportunity for altered cell growth, increased inflammation, DNA damage, and an increased production of free radicals. All of which create the perfect environment for cancer to develop and thrive.

Avoiding High Fructose Corn Syrup

High fructose corn syrup presents a very real health hazard, and its links to diabetes, obesity, heart disease and cancer are well documented. Because HFCS is so prevalent in the American food supply, it is important for consumers to take active steps to eliminate it from their diet. As we have seen, high fructose corn syrup is an ingredient in most prepackaged food stuffs, so the first step is to eliminate as many processed foods from the family diet as possible. Even the most innocuous of prepackaged foods may contain HFCS, and that includes many of the so called ‘organic’ or ‘healthy’ packaged meals.

Now, more than ever, it is important to build your diet around fresh fruits (avocados being the most important) and vegetables, and to make it a point to prepare your own meals out of the best ingredients available. Only then can you have total control over what you, and your family, are consuming.