Category Archives: Health & Nutrition

Guide to Nutritional Supplements and weight management.

Diet and Fitness

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If you are looking for some practical advice that will  enable you to lose weight and keep it off permanently, the following information will help you with this.

For fat loss, five days weekly exercise of 30 minutes is much superior to three days weekly of 70 minutes, even though the total weekly exercise time of the three day people is an hour longer. In order to keep that metabolic rate churning, frequent exercise is the key.

Depriving yourself is not the answer to healthy, permanent weight-loss.Deprivation and bingeing become a vicious circle, and that’s just one of the many problems with dieting.

Another thing is that diets are  temporary, therefore, the results have to be temporary.The fact of the matter is that dieting doesn’t work. It never has and it never will.If diets worked, would the rate of obesity in America not decreasing each year in stead of increasing? In 1982, fifteen billion dollars were spent on weight-loss schemes in the US alone! If diets worked, that incredible high amount of money would surely put an end to this problem, wouldn’t it? The fact is, that this ridiculous high amount is increasing by one billion dollars every year. In spite of the new diets that come and go, the problem is becoming worse.

Natural Hygiene
Natural Hygiene is the most remarkable approach to the care and upkeep of the human body. Natural Hygiene will teach you how to eat. The loss of weight is only one of the benefits of Natural Hygiene as a life-style. A significant increase in energy and overall well-being is also one of the benefits of Natural Hygiene.
Natural Hygiene is practiced today by people around the world who enjoy long, healthy, disease-free lives. The basic foundation of Natural Hygiene is that the body is always striving for health and that it achieves this by continuously cleansing itself of deleterious waste material.

It is the science of understanding the effect that food has on the length and quality of the life of a human being. It’s focus is on prevention and healthful living.It teaches people how to eliminate the cause of their health problems, rather than constantly battle the effects of continuously violating natural laws.

The underlying basis of Natural Hygienen is that the body is self-cleansing, self-healing and self-maintaining. It is based on the idea that all the healing power of the universe is in the human body; that nature is always correct and cannot be improved upon.

The Natural Body Cycles
These cycles are based on rather obvious functions of the human body.On a daily basis we take in food (appropriation), we absorb and use some of that food, (assimilation), and we get rid of what we don’t use (elimination).

Although each of these three functions is always going on to some extent, each is more intense during certain hours of the day.

1)  Noon   to 8 P.M.               Appropriation (eating and digestion)
2)  8 P.M. To 4 A.M.               Assimilation ( absorption and use)
3)  4 A.M. To noon                Elimination ( of body wastes and food debris)

Our body cycles can become apparent to us if we simply witness our bodies in action.Obviously, during the hours we are awake we eat (appropriate), and if we put off eating, our hunger tends to increase as the day progresses.When we are sleeping and the body has no other noticeable work to do,it is assimilating what was taken in during the day. When we awaken in the morning, we have what is called “morning breath”, because our bodies are in the midst of eliminating of that which was not used – body wastes.

Physiologically our bodies want to eat early in the evening so that at least three hours can pass which is the time needed for food to leave the stomach and the assimilation cycle can start on time.

The reason that 62% of the people in America are overweight is that our traditional eating habits have consistently violated  the all-important elimination cycle. In other words, we have been taking food in (at a record pace!), and we have been using what we need from that food, but we have NOT been getting rid of what we can’t use. Far more time is spent appropriating than eliminating.  So the secret of loosing weight is to get rid of the toxic wastes and excesses we carry around.

Metabolic Imbalance.
Natural Hygiene use the word “Toxamia” what modern science now calls Metabolic Imbalance. The human body is finely designed to stay in balance in terms of tissue building up (anabolism) and tissue breaking down (catabolism).An excess of one over the other is called “metabolic imbalance”.

By keeping your system toxin-free, you significantly increase your change of having a comfortable body weight, because excesses of toxins in the body are the fore runners of obesity.

Your body is building toxamia daily in two ways:Through the normal process of metabolism and by residue left over from thefoods which are not efficiently utilized.
As far as your weight concerned, common sense will tell you that if more of this toxic waste is built than is eliminated, there is going to be a build up of the excess. That translate in overweight.To make things worse, toxins are of an acid  nature. When there is an acid build up in the body, the system retains water to neutralize it, adding even more weight and bloat.

So how do we maintain metabolic balance and accomplish the removal of toxic waste from the system while still enjoying our food?There are three easy to follow principles or tools, that can assist you in doing just that. The first of these tools to help you realize your goal of permanent weight loss is

The principle of High-water-content Food
Water is important for our survival, and so is food and air.What do we mean when we talk about high-water-content food?Our earth we are living on contains 70 % water for survival. And so does our bodies. May be you find this hard to believe, but it’s a fact.When you consider those two facts, wouldn’t it make sense that to maintain a body that is always in top condition, you must consume a diet that also contains 70 % water?

If your body is 70 % water, so where does it get that water from if you  don’t replenish it on a regular basis? From the moment you are born until the last breath you take, your body is craving this essential of life.This is besides drinking water, that’s another subject. Drinking water doesn’t bring the results I’m talking about.When we talk about high-water-content food, there are only two types of food that have that high water content: they are fruits and vegetables.They should predominate in our diet.

All the nutritional requirements our body has = all the vitamins, minerals, proteins,amino acids, enzymes, carbohydrates, and fatty acids that exists and that the human body needs to survive – can be found in fruits and vegetables.The nutritional requirements are carried by the water in those fruits and vegetables into your intestines, where all nutrition is absorbed.

However,I believe we have to supplement our diet with high-quality nutritional supplements, because modern farming techniques, using chemical pesticides and fertilizers, destroy a large part of the minerals in the soil and the nutritional value of fruits and vegetables.Selenium, for  example, an important mineral that protect against cancer, can’t be found in Australian soil anymore.

Even when you buy organic food, the food gets polluted water and air from the environment. So it’s good to keep this in mind.
If you are an athlete, it’s important to eat an alkaline diet, that is: a diet that is rich in fruit and vegetables. All exercise increases body acidity.See www.nutrobalance2.com/ the alkaline/acid food theory.

Besides carrying nutrients into the body, water performs the essential function of cleansing the body of toxic wastes.

All three of our body cycles function with the greatest ease when supplied withthe water in fruits and vegetables on a regular basis.
If you want to be vibrantly and vigorously alive, in the best possible shape,you have to eat food that’s alive.

The importance of proper food combining has been proved as a result of intense research over the last 100 years.Food combining teaches us that the human body is not designed to digest more than one concentrated food in the stomach at the same time.Any food that is not a fruit or a vegetable is concentrated.

The principle of correct food combining is based on 11 different food groupsand associated individual foods. You can get a food combining chart from”Laugh with Health” from the Internet.
Another important thing to keep in mind is that drinking any liquid during a meal will upset the natural digestive process of the juices in the stomach.You should not drink within an hour before a meal or within two hours after a meal.

Most people like fruit but don’t know how and when to eat it.The correct consumption of fruit is closely associated with proper food combining.Fruit is, without doubt, the most beneficial, energy giving, food you can eat.

Fruit has the highest water content of any food. Fruit requires less energy to be digested than any other food, in fact, almost none.Fruit is glucose in the body.Fruit does not digest in the stomach. It is essential to eat it on an empty stomach and you should never eat it with or immediately following anything else.This is also very important.  Fruit is the most important food that you can eat.

How long do you have to wait before you can eat fruit, depends on the type of food. After a salad or raw vegetables you have to wait 2 hours.
After a properly combined meal without meat – 3 hours
After a properly combined meal  with meat     – 4 hours
After any improperly combined meal –                 8 hours

From the time you wake up in the morning till noon, eat ONLY fresh fruit and fruit juice. When you eat fresh fruit on an empty stomach, it has only a positive effect, it accelerates weight loss.

The detoxification of your system is very important so that energy can be fried up to be used in reducing weight. Any time you alter your eating habits, your body has to adjust itself to that change and by  doing so can initially leave you feeling out of sorts. See any temporary discomfort as the cleansing process taking place and health returning.

Protein is the most complex of all food elements. It is the hardest for the body to break down. Remember, the strongest animals are plant and fruit eaters,not meat eaters.Keep in mind that all dairy products except butter are extremely acid forming.

No weight loss program nor the benefits mentioned in this article will  work without proper exercise.

Cheap travel and last minute deals with Hotwire

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Extend Your Lifespan with Nuts and Seeds

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Did you know that eating nuts may help extend your life, lower your risk for cardiovascular disease and cancer, help in weight loss and are beneficial in diabetes management?
It’s amazing that such a tiny food possesses such remarkable properties.

Nuts and seeds are such wonderful sources of micronutrients and healthful fats.
You should try to include them in a variety of ways when you prepair a meal.
You can toss a few raw walnuts and flaxseeds in your breakfast cereal and you can add
nuts or seeds to the blender if you make a smoothie;or you can add lightly toasted nuts and seeds to your salads at lunch and dinner; and use nuts to make creamy salad dressings and dips.

Health Benefits Nuts & Seeds
Nuts and seeds are very healthful and versatile, but they are often mislabeled as fattening. They are calorie-dense, so they are not for snacking on. They replace the calories supplied by meats, oils and processed food in your diet and as such they offer well-documented cardiovascular and longevity benefits.

Nuts May Add Years to Your Life
In a study of Seventh Day Adventists, a group whose unique dietary habits have been demonstrated to lower their risk for certain diseases, nut consumption was among a number of lifestyle factors that were found to be associated with their longevity. On average, Adventists live 10 years longer than the average American. In the study, the Adventists who had a high level of physical activity, followed a vegetarian diet, and ate nuts frequently lived an average of eight years longer than those who did not share those habits.
An analysis from the Nurses’ Health Study, including more than 76,000 women, compared multiple lifestyle and dietary factors based on the size of their associations with mortality  risk.
Nut intake and fiber intake were the two dietary factors associated with a lower risk.
The PREDIMED study in Europe, investigating the health effects of a Mediterranean diet, assigned groups to a control low-fat diet, a Mediterranean diet supplemented with olive oil, or a Mediterranean diet supplemented with mixed nuts.
Both Mediterranean groups saw improvements in blood pressure, blood glucose, and cholesterol, and five years later had experienced fewer heart attacks and strokes than the low-fat group.  A very interesting finding in the PREDIMED study was the link between nut consumption and a longer life. The participants who were already eating three or more servings of nuts a week before the study began, and then were assigned to the Mediterranean diet plus nuts group had the lowest risk of death throughout the duration of the study.
Why the link between nuts and longevity? It appears because nuts and seeds have properties that are protective against heart disease, diabetes and even cancer.
Eating five or more servings of nuts per week is estimated to reduce the risk of coronary heart disease by 35 percent. This appears to be at least in part due to prevention of sudden cardiac death and in part due to cholesterol-lowering; other factors that may contribute include improved blood vessel function and reduced inflammation and oxidative stress.
Nuts provoke a minimal glycemic response, which helps to limit blood glucose and insulin after a meal, in turn helping to prevent insulin resistance and diabetes. Almonds, for example, have been found to decrease glycemic and insulin response of a carbohydrate-rich meal while reducing oxidative stress on cells.
There is also substantial evidence that nuts protect against cancer, not just from their own salient features, but also because their fats enhance the absorption of anti-cancer phytochemicals from other foods.

Use Nuts and Seeds to Replace Oil in Salad Dressings
An easy way to include good-for-you raw seeds and nuts in your diet is to replace the processed (no-fiber) empty-calorie oils found in most salad dressings with a nut-based dressing. This allows you to achieve the maximum nutrient value from a salad. In addition to increasing the absorption of nutrients in vegetables, nuts and seeds supply their own spectrum of micronutrients including plant sterols, minerals, and antioxidants. They are also a source of plant protein and fiber. Plus several seeds and nuts (flax, hemp, chia, and walnuts) are rich in omega-3 fatty acids, which are beneficial for brain health. Some seeds—flax, chia and sesame in particular—are rich in lignans, that have been shown to protect against breast and prostate cancer. Replacing olive oil-based dressings with vinegar, fruit and nut-based dressings are definitely the way to go!

Boost Your Health with Asparagus

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The name Asparagus comes from the Ancient Greeks and Romans, and its name in English evolved from “sperage” to “sparrow grass”, and then back to its original name. The slim green rods with its “braised” tips give you a great health boost.

Asparagus contain compounds that can help fight birth defects, heart disease, cancer, support a healthy skin and strengthen your immune system.

Charged with Folate
One of the most important medical discoveries of the 20th century was that the incidence of brain and spiral cord birth defects (called neural tube defects), could be cut in half if women who were of childbearing age, got 400 micro grams of folate a day.

Asparagus are charged up with folate, a B vitamin that is essential to regenerate cells.Five asparagus spears contain 110 micro grams of folate, about 28% of the essential daily value. (DV)  If you’re pregnant, you may want to enjoy a double serving of those green spears.

Pregnant women need 600 micro grams daily, and women who are breastfeeding need 500 micro grams, according to the national Institutes of Health.

Apart from the health benefits for pregnant women, folate also fight heart disease in anyone. Folate may act as a flood gate, controlling the amount of homocycteine, that’s in the bloodstream. Homocycteine is an amino acid that appears to damage the linings of the arteries.) When your folate levels drop, your homocysteine levels rise, which can cause damage to the arteries, supplying blood to your heart and brain.

Research is showing possible connections between folate intake, homocycteine, and the risk of cognitive problems, particularly signs Alzheimer’s disease.

One study on a large group of people found that their risk of Alzheimer’s was
doubled if they had elevated homocysteine levels.

The amount of folate in your diet is also associated with a lower risk of cancer. Studies have shown that people with the most amount of folate in their blood were the ones least likely to develop colon cancer. Asparagus offer powerful protection against cancer.
It contains a number of compounds that essentially double-team cancer-causing substances before they do harm.

Another protective compound in asparagus is glutathione, one of the antioxidants, which is most powerful. It helps to neutralize free radicals, responsible for the development of cancer.
In an analysis of 38 vegetables, freshly cooked asparagus ranked first for its glutathione content.

Ginger, a Sharp Healer

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Millions of people worldwide swear by ginger as a healing food, and not without reason.
There is plenty of evidence that this piquant root can help relieve dozens of conditions,including high blood pressure, motion sickness, and other digestive complains, to migraines, nausea, headaches, arthritis, high cholesterol, and even dangerous blood clots.

Motion Sickness
In a Dutch study, researchers tested the effects of ginger on seasick naval cadets and found
that ginger pills reduced the cadets nausea and vomiting, providing relieve for as long as 4 hours. You can also use ginger to help relief a run-of-the-mill upset stomach.
To use ginger against motion sickness, try taking about ¼ teaspoon of fresh or powdered
ginger 20 minutes before getting into a car or on a boat. Repeat every few hours if needed.

Migraines Symptoms
If you are one of the millions of Americans who suffer from migraine headaches,
ginger may help prevent the pain and the resulting nausea.
In a small study, researchers at the Odense University in Denmark found that ginger may
short-circuit impending migraines without the unpleasant side effects of some migraine-
relieving drugs. It appears that ginger blocks the action of protaglandins, substances that
cause pain and inflammation in blood vessels in the brain.

Arthritis
In a Danish study, researchers studied 56 people who had rheumatoid arthritis or
osteoarthritis, and who treated themselves with fresh or powdered ginger.
They found that ginger produced relief in 55% of people with osteoarthritis and 74%
of those with rheumatoid arthritis.

To soothe arthritis pain, brew a mild tea by putting three or four slices of ginger in
a cup of boiling water. You can also try ½ teaspoon of powdered ginger or about 6
teaspoons of fresh ginger once a day.

Blood clotting
Blood clotting can be a good thing. For example, when you cut your finger, platelets –
components in blood that help it clot – help “stick” the wound together to stop the bleeding and start the healing process.
But theses sticky platelets can also cling to artery walls as well as to each other.
When that happens, clots stop being beneficial and start becoming something to worry about.
Many people take aspirin to help keep their blood clear of clots that could lead to stroke
or heart attacks.
The gingerol in ginger has a chemical structure somewhat similar to aspirin.
Research suggests that getting ginger in the diet may inhibit the production of a chemical
called thromboxane, which plays a key role in the clotting process.

Use ginger fresh and enjoy it often. Make a ginger marinade for meats.
Mix fresh ginger, minced garlic, olive oil, and light soy sauce for a marinade for chicken,beef or fish.

Healthy for Life with a Healthy Heart

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Only about 50 years ago, doctors didn’t know what was good for our hearts.
Little attention was paid to diet and even smoking was acceptable by some.

But after almost 50 years, scientists came up with some simple and straight forward answers. Regular exercise is important, of course, and so is staying away from cigarettes.

But by far the most important factor is to have a healthy diet. Eating the right foods is
the most effective way to lower cholesterol and high blood pressure, two of the biggest enemies against a healthy heart.

The Bad Fats
Often we take the wrong foods, in particular fats. There are good fats and bad fats.
The bad fats are saturated fats, found in red meat, and butter, It’s incredible dangerous
for the heart. Study after study has shown that the more saturated fat people eat,
the higher their risks for heart disease.
Foods high in saturated fat raise levels of artery-clogging low-density lipoprotein (LDL cholesterol. Foods high in saturated fat are often high in cholesterol as well.

The American Heart Foundation recommends that we limit our intake of saturated fat
to less than 7% of our calories each day. For example, if you get 2,000 calories a day,
your upper daily limit for saturated fat is 14 grams.
That means: in addition to eating fruits, vegetables, and other low-fat foods, you could have 3 ounces of extra-lean ground beef which contains 5 grams of saturated fat), a serving
of macaroni and cheese (6 grams), and a half-cup of low-fat frozen yogurt (3 grams).

Another problem fat, called trans fatty acids, has been shown to dramatically increase
the amount of cholesterol in the bloodstream. Trans fatty acids are made when manufacturers add hydrogen to vegetable oils to turn the liquid oils into solid fats like margarine and shortening. Ironically, they meant to be a healthy alternative to the saturated fat in butter.
But it appears that trans fatty acids may be even more harmful than saturated fats.
Trans fats raise the bad (LDL) cholesterol and lower the good (HDL) cholesterol,
increasing the risk of cardiovascular disease, heart attack and stroke.

It’s not only margarine and fried foods that may be a problem. Many cookies, cakes, and
other snack foods contain “partially hydrogenated oil,” which is also high in trans fatty acids.
Because of the health risk, the American Heart Association recommends you limit your
daily intake to less than 1% of your total calories.

Some Better Fats
Some fats are relatively healthful. You can easily recognize them by looking at the “un”
as in polyunsaturated and monounsaturated fats. While theses type of fats are still high in
calories, in small amounts, they play several beneficial roles.
Polyunsaturated fats (found in soy, corn, safflower, sesame, and sunflower oils, as well as
nuts and seeds ) help your body to get rid of newly formed cholesterol, therefore, they
keep cholesterol levels down and reduce cholesterol deposits on artery walls.

Monounsaturated fats also appear to help lower cholesterol levels as long as the rest of
the diet is very low in saturated fats. Although they are a good substitute for saturated fats,
both polyunsaturated and monounsaturated fats should be used in moderation, because
their high calorie counts can lead to weight gain. No more than 30% of your calories
should come from fat.

Nuts are particularly good sources of these healthful fats. In a study of Seventh-Day
Adventists, researchers found that those who consumed nuts at least four times a week
had almost half the risk of fatal heart attacks of those who rately ate them.

Although the American Heart Association recommends less than 30% of calories from fat,
many health-care professionals, recommend even less.
They tell people to aim for getting about 20 to 25% of total calories from fat, most of which
should be in the form of monounsaturated and polyunsaturated fat.

There is yet another kind of healthy fat, perhaps the king of healthy fats, called omega-3
fatty acids. This is found in most fish (but in particularly in oily, cold-water fish) and also
in flaxseed and certain dark greens. Omega-3 can help to prevent clots from forming in the
arteries. In addition, they help lower triglycerides, a type of blood fat that, in large amounts, may raise the risk for heart disease.

Studies show that eating fish twice a week, in particularly salmon, because it contains
high levels of omega-3, can help to keep your arteries clear and your heart working well.
In a stuy done at the Harvard School of Public Health, scientists found that the death rate
from heart disease was 36% lower among people who ate fish twice a week compared
with people who ate little or no seafood. The study, which was published in the American
Medical Association, also showed that overall mortality was 17% lower omong the regular
seafood eaters.

Eat the Right Nutrients when Aging

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When we age, we have to eat well and adjust our eating habits. As we get older, our needs for certain nutrients will change significantly. We produce less saliva, and our swallowing reflexes slow down.
As a result, food may not be as easy to digest and to swallow. Many of us experience changes in taste and appetite as we get older, so we may eat less.
We also have less stomach acid, that means, we don’t digest foods or absorb some nutrients as well as we used to.

An Israeli study that looked at 414 elderly patients in hospitals found that less than 20%
were well nourished. The study also found that those with poor dietary habits had less successful outcomes from their visit to the hospital. But even with this information and other studies available, doctors don’t always think to check for nutritional deficiencies in older adults.
This is unfortunately, because a simple lack of nutrients can easy be mistaken for a more serious illness. Nutritional deficiencies in older people can even be misdiagnosed as dementia.

Vitamin B12 is essential for maintaining healthy blood and nerve function. It’s also one of
the nutrients that requires adequate amounts of stomach secretions in order to be absorbed.
when acid levels decline, getting enough vitamin B12 can be a problem.
This is of particular concern for people who use antacids. You can get plenty of vitamin B12 from meats and other animal foods. Clams are the best source of vitamin B12.
One small steamed clam provides an astonishing 9 micrograms of vitamin B12, more than
100% of the DV.

Apart from vitamin B12 deficiency, many people in their late fifties and older may be deficient in vitamin B6. Chickpies and potatoes are good sources of vitamin B6.
One cup of chickpeas contains 1.1 milligrams, slightly more than halve of the DV.
A baked potato provides 0.6 milligram, or about 1/3 of the DV.

Another B vitamin that’s important for protecting the cardiovascular and nervous systems
is folate, which is found in green vegetables, beans and whole grains. A cup of canned pinto beans, for example, provides 144 milligrams of folate, or more than 33% of the DV.
Asparagus is also a good source of folate. One cup of cooked asparagus contain
263 milligram of folate.

As your bones get older, it’s essential to get extra calcium and vitamin D to prevent them
from becoming brittle. Many older people think that they can’t eat dairy foods because they are ‘lactose tolerant’, but in fact, most people can eat moderate amounts of dairy without trouble.
Low-fat and fat-free (skim) milk, cheese, and yogurt are your best sources of calcium.
One cup of fat-free yogurt contains 415 milligrams of calcium, or 41% of the DV.
One glass of fat-free milk provides 302 milligrams or 30% of the DV.

Iron is one of several minerals that can be hard to get in the correct amount. Some people
don’t get enough, while others get too much. Women’s need for iron declines in their later years after they stop menstruating.

To ensure that you’re getting the right amount of nutrients for your particular needs, i
t’s best to talk to your doctor to find out whether or not you need to take supplements of certain nutrients, such as iron, calcium, vitamin D and vitamin B12.

Even though we may need to eat more of certain foods in order to live longer, researchers
are finding that the opposite can also be true: people who eat less may live more years.

A Louisiana State University study followed 48 people for 6 months as they either followed
a normal diet or different types of calorie restricted diets. It found that prolonged
calorie restriction can lower people’s fasting insulin levels and their body temperature,
which are both markers of longevity.

Experts think that calorie restriction “resets” your metabolism so it works more efficiently,
and your body shifts its focus from growth and reproduction to long term survival.
and when you take less calories, your body produces less free radicals as it turns food
into energy.

However, it’s hard for humans to reap the benefits from calorie reduction that lab animals
have shown. For those among us who like to eat, it’s probably not a viable strategy.
In addition, drastically reducing your calories without medical supervision can leave you
malnourished.

While life can throw many challenges at us, health and independence are possible to the very end of our days. However, it requires an understanding of how our nutrition and health needs change in our later years.
https://www.compass.info/featured-topics/health-wellbeing

For now, a good way to get some benefit from calorie reduction is to make sure that you
eat a “prudent” diet that provide the nutrients you need without excessive calories.
If you do decide to restrict your calories, talk to your doctor to make sure your diet
meets your nutritional needs. See also my article about Flavonoids

What is Breast Cancer?

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To answer the question “What is breast cancer?”, we have to start with the fundamentals, the smallest parts our bodies are made up with: the human cells.

When we talk about aging, getting sick and getting disease, usually we don’t realize that we don’t, but actually our cells do. The health of our body depends on how healthy our cells are. The human body is made up of about 80 trillion cells.
Those cells continually replicate themselves.
Consequently, to slow down our aging process and limit our change of getting sick we have to protect and feed our cells properly.

Our cells are made up of atoms. If these cells are healthy, they consist of paired electrons. Healthy cells replicate and keep our body young and disease free. But if atoms are missing electrons, they destroy surrounding atoms by “stealing” their electrons. Atoms that are missing an electron are called “free radicals”. Free radicals alter or  destroy cells and
are the cause of premature aging, sickness and disease, like cancer, heart disease, stroke, osteoporosis and many others.

Every day, the DNA in each cell in your body faces about 10,000 attacks from
cell-damaging free radicals.
Free radicals are naturally produced as your body turns fuel to energy, but you also get them from pollution in air and water, stress, smoking and radiation from the sun.

These volatile molecules cruise around your body trying to stabilize themselves
by stealing electrons from other molecules. When they succeed, they create
still more free radicals, causing a sort of snowballing procession of damage.

Free radicals don’t just occasionally pop up here and there. Up to 5% of the
oxygen that each cell uses is converted into free radicals.

Free radical damage is thought to play a role in the accumulation of low-density
lipoprotein (LDL) cholesterol and the lining of your artery walls.
This can lead to a narrowing of the arteries called atherosclerosis, which
contributes to heart disease. And when free radicals damage DNA inside the cells,
it can replicate a damaged cell.The results can be cell mutations that lead to cancer.

Pollution in our environment, pesticides and insecticides used on our land, water treated with chlorine and smoking are sources of free radicals.

So what’s the solution? Fortunately, there are antioxidants who have extra electrons to give away to free radicals, which eliminates their harmful effect and are our body’s defense against the harmful effect of free radicals, causing aging, sickness and disease like cancer.

Cabbage contains an abundance of vitamins, C, E, and carotene and two compounds that studies show can help prevent cancer.
Researchers reviewed almost 100 studies that evaluated the relationship between cruciferous vegetables, such as cabbage and cancer. They found that in 70% of the studies, cabbage consumption was associated with a lower risk of cancer. Cabbage is particularly effective in preventing breast-, lung-, and prostate cancer.

However, only 2% of these vitamins are present in the average American diet.
Most Americans today don’t eat their cabbage or any other vegetable.The average intake is less than one serving per day of either fruit or vegetables.

The first of these compounds, indole-3-carbinol, or I3C, is especially effective against
breast cancer. The compound acts as an antiestrogen, which means that it sweeps up harmful estrogens that have been linked to breast cancer.

Most breast cancer is linked to deficit in estrogen metabolism.
The under-nourished female body can’t deactivate its estrogen properly. It uses what is called the estradiol 16-alpha hydroxylation pathway, which leaves the hormone still active enough to cause cell transformation in the breast (and reproductive organs).
Over years these cells gradually transform to cancer.The properly nourished female body, however, uses what is called the estradiol 2-alpha hydroxilation pathway, which neutralizes the hormone completely and never leads to breast cancer.

The other compound found in cabbage, called sulforaphane, has been shown to inhibit carcionogens and aid in DNA repair.

Women in Poland eat three times as much cabbage,especially raw cabbage,
as women in the US.
Researchers studied hundreds of Polish women living in the US and found that women who ate four or more servings of cabbage per week while preteens were 72% less likely to develop breast cancer as adults than the women who ate one serving or less of cabbage a week while preteens. Eating lots of cabbage as adults also provided significant cancer protection.

Dr. Donald Malins, a biochemist from Seatle, reported a new method fot identifying structural changes in the DNA of breast tissues. By using an instrument that bounces  infrared radiation off the DNA and by analyzing the signals via a sophisticated computer, he was able to follow the structual damage to the DNA caused by free radicals.

Researchers agree with Malins that the development of cancer is a multistage process that usually takes decades to develop. In adults, cancer may take twenty or even thirty years to develop from the initial mutation of the DNA to its full-blown manifestation. In children, this process may develop more quickly because of their more rapid cell turnover.


Malins noted significant changes within the structure of the DNA as he followed it from normal breast tissue to metastatic breast cancer in all its developmental stages.

Dr Malin believed oxidative stress was the cause of this predictable damage to
the DNA, which eventually led to the formation of breast cancer.
He further argued that cancer was not so much the result of disfunctional genes as it was the result of genetic damage that highly reactive free radicals caused.

For the past forty years, researchers have believed that abnormal genes are the driving force behind all cancers. But now researchers are beginning to believe instead that individuals with certain genes are simply more vulnerable to oxidative stress than others. This may explain the familial patterns of many types of cancer.

Nutritional science offers us the greatest hope in our fight against cancer and
several other degenerative diseases.
They not only help to prevent cancer but may actually enhance the traditional chemo- and radiation therapy.
How can the process of building up the body’s natural defence be bad?
Shouldn’t physicians want their patients to be as healthy as possible,since cancer treatments are going to put patients under the greatest stress they have had to endure in their lives?

Natural antioxidants and their supporting nutrients are the ideal chemo-preventive agents for many reasons.

* They limit and even prevent the free-radical damage to the DNA nucleus of
the cell.
* They provide the proper nutrients needed for the body to repear any damage that has been done already.
* They are save and may be taken over a lifetime. (Pharmaceutical drugs do not share this advantage. Tamoxifen, which has been shown to decrease the risk
of breast cancer, has very serious side effects.)
* They are relatively inexpensive.
* They provide the best defense against further advancement of cancer.
* They protect the body against oxidative stress that chemotherapy and radiation create.
* They support the cancer-fighting ability of chemotherapy and radiation.
* They inhibit the replication and growth of the cancer.
* They have been shown to cause tumor regression in some cases.

We can’t deny that the effectiveness of traditional cancer treatments has reached a plateau. Oncologists and radiation therapists must become more open-minded about antioxidant use in their patients. As researchers seriously consider the use of multiple antioxidants at optimal levels, cancer prevention and treatment may well be revolutionized. In the meantime, the research that is presently available supports the use of antioxidants in all stages of chemo- prevention and cancer therapy.

The CSIRO has given practical guidelines to minimize free-radical damage.
You can read them in my article: How to protect against cancer.

Phytochemicals, compounds to cut cancer and heart risks

Health & Nutrition, , , ,

INDOLES
Phytochemicals have an important function to prevent some cancers and heart disease .
One of them are called Indoles. You find them in crusiferous vegetables like cabbage, broccoli, cauliflower and mustard greens. They have a bitter taste that bugs don’t like.
The phytochemical responsible for this way of plant protection is called Indole-3-
carbinol, known by researchers by the nickname I3C.
In humans, this compound plays a role in regulating hormones, which may be useful
in preventing breast cancer.

Researchers at the Strang Cancer Prevention Center in New York City found that when
women took 400 milligrams of I3C a day, about the amount found in half a head of
cabbage, their levels of the harmless estrogen increased significantly.
In fact, they had the same levels as those found in marathon runners, which is quite a
feat, since vigorous exercise has been shown to have a strong positive effect on
estrogen levels. I3C also helps stop tumor cells from spreading to other parts of the body,
Studies also show that I3C may slow the growth and reproduction of prostate-cancer cells.
That’s why you should say yes to broccoli and cabbage.

ORGANOSULFUR COMPOUNDS
Other phytochemicals are organosulfur compounds, called allylic sulfides.
They are one of nature’s most potent compounds to decrease your risks of cancer and heart disease. They also raise good HDL cholesterol and stimulate enzymes that suppress tumors.
You will find them in onions, garlic, also but in lower concentration in leeks and chives.

Allylic sulfides also have the unique potency to keep cholesterol and other blood fats known as triglycerides from causing health-threatening blood clots and hardening of the arteries.
Allicin, which researchers believe to be the most potent compount in garlic, and diallyl
disulphyde also made blood vessels relax, reducing blood pressure and improving bloodflow.
Allicin also has potent germ killing powers. Studies show that it can kill microbes responsible for colds, the flu, tummy viruses, yeast infections, and possibly even tuberculosis.

Other studies have shown that taking two or more servings of garlic per week can help
protect against colon cancer. It can also stop the growth of cancer cells, once they develop.

PHYNOLIC COMPOUNDS
This is another phytochemical, also called polyphenols.You will find them in most fruits,
vegetables, cereal grains, and green and black teas. These compounds fight cancer on two
fronts. They stimulate protective enzymes while squelching harmful ones, and they’re also
havy-duty antioxidants.
Most active polyphenols include ellagic acid from strawberries, green tea polyphenols,
and curcumin, the yellow collering in turmeric.
Curcumin plays a role in cancer prevention because it act as an antioxidant.
It also seems to inhibit the growth of cancer cells and prevent or help to treat Alzheimer’s
disease and arthritis.

SAPONINS
One of the most common phytochemicals are the saponins. You will find them in a wide
variety of vegetables, herbs and legumes, like spinach, tomatoes, potatoes, nuts, and oats.
Soy beans alone contain 12 different types of saponins.

Studies show that people who eat saponin-rich diets have consistently lower rates of breast- prostate- and colon cancer,
Unlike other cancer-fighting phytochemicals, however, saponins possess a unique array
of weapons. One way that they help prevent cancer is by binding with bile acids, which
over time may metabolize into cancer-causing compounds, and eliminating them from the
body, says Dr Rao, professor of nutrition at the University of Toronto.

They also stimulate the immune system so that’s better able to detect and destroy precancerous cells before they develop into full-blown cancer.

But perhaps the most important ability of saponins is to target the cholesterol found in cancer cell membranes. Cancer cells have a lot of cholesterol in their membranes, and saponins selectively binds to these cells and destroy them.

Not surprisingly , this ability to bind to cholesterol is helpful for lowering total cholesterol
as well. Saponins bind with bile acids, used for digestion in the intestinal tract.
The bile is then excreted, instead of being reabsorbed. Since bile acids are made of cholesterol, getting rid of some of these acids means that your body has to use up cholesterol to make more, effectively lowering cholesterol levels in the process.
See also my article titled: Phytonutrients, compounds from the garden for good health.

 

Flavonoids

Health & Nutrition, , , , , ,

Flavonoids are powerful antioxidants, and sturdy defenders against heart disease and cancer. See also my article titled: Antioxidants in green leafy vegetables
Like carotenoids, flavonoids add color – specifically red, yellow, blue and shades of brown
to the foods we eat and drink.
Present mostly in apples, celery, cocoa, (dark chocolate), cranberries, grapes, broccoli, endive, onions, green and black teas, and red wines.

But experts are beginning to discover that these compounds are doing more.
Some flavonoids make the linings of blood vessels more supple, lowering blood pressure and protecting against a buildup of heart- threatening plague. In one study, grape juice and
chocolate had this effect. Flavovoids also act like Teflon coating for the millions of tiny disks in your blood called platelets. They keep the platelets from clumbing together in the bloodstream and forming clots, which helps prevent heart attacks and stroke.

A recent study at the Harvard Medical School lab has found that one magical flavonoid found in wine and grapes: resveratrol, also lowers blood sugar levels and boosts liver function. In fact, in a group of lucky mice, it increased longevity by 31%.
In one study at the university of Virginia, resveratrol – found in grape skins, raspberries,
mulberries, and peanuts – literally starved cancer cells by interfering with a protein called
nuclear factor-kappa B, that helps food them.

In one Dutch study that examined the eating habits of 800 men, aged between 65 and 84,
researchers found that those who got the least flavonoids in their diets, were 32% more
likely to die from heart attacks than those who ate the most. It didn’t take many flavonoids
to get the benefits. The high-flavonoid group had the equivalent of 4 cops of black tea,
a half cup of apple, and 1//8 cup of onions per day.

When it comes to cancer prevention, flavonoids may help out by influencing cel-signaling
pathways – the way cells turn genes on and off in order to perform thousands of everyday
maintenance activities. Flavonoids may help turn on genes that stop cancer cells from
dividing or invading healthy tissues, or even help activate genes that make cancer cells
commit suicide, say experts from the Linus Pauling Research Institute at Oregon State
University in Corvallis.

In a recent study at the University of California, Los Angeles, those prostate-cancer
survivors who drank 8 ounces of pomegranate juice daily, increased by nearly 4 times
the period during which their PSA levels (prostate specific antigens) a cancer biomaker,
stayed constant. The study even surprised the researchers, who say that the combination
of flavonoids, anti-inflammatory compounds, and antioxidants in pomegranate juice
may be responsible.