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The Healing Power of Vegetarian Diets

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In the 1960’s chefs started to experiment with cooking without meat.
But the meals were often tasteless. But now-a-days after experiencing
for more than a quarter of a century, cooks are combining fruits, vegetables
grains, and legumes in exciting new ways. The tastes are so good that even
large restaurants are now offering meatless meals.

As a result, more than 30 million Americans, including one in three teens,
have tried vegetarian meals, according to the American Dietetic Association.
They like the health benefits and how good the food tastes.
Vegetarian diets have changed, but one thing stayed the same: a plant based diet ,
which is low in saturated fat, high in fiber,vitamins, antioxidants, and a powerful
array of protective chemicals. This is the ultimate prescription for a longer and
healthier life, according to Virginia Messina, MPH, R.D. a dietitian in Port Townsend,
Washington, and coauthor of The Vegetarian Way.

Research results have showed that vegetarians have lower rates of cancer, heart
disease, high blood pressure, type two diabetes and obesity than people who eat meat.
According to British researchers, vegetarians have a 20% lower risk of fatal heart
disease and a 40% lower risk of cancer.

Other studies found more positive facts. Fifty years ago a large study of 27,530
Seventh-Day Adventists, whose religion advocates a vegetarian diet, provided the
first scientific link between vegetarian diets and better health.
Researchers were amazed to discover that among the vegetarian Adventists,
death rate from cancer were 50 to 70% lower than among other Americans.
Since then, study after study has confirmed the benefits of vegetarian eating.

In China, where people eat little or no meat, diseases such as heart disease,
breast cancer and diabetes, are far less common than in the United States.

Naturally lean
Something that makes vegetarian meals so healthy is that they don’t have all the
saturated fat and cholesterol that comes from meat. In fact, while most Americans
get about 36% of their total calories from fat, vegetarians get less, usually
between 30% and 34%. And most of the fat they get is the healthier polyunsaturated
and monounsaturated type – and not the dangerous saturated fat that comes from
animal foods.

In one study, researchers put 500 people on a vegetarian diet. After twelve days,
cholesterol levels had dropped an average of 11%.

Besides the fact that vegetarian meals don’t contain saturated fat that makes
vegetarian meals so healthy, they also contain the “good” fats.
According to studies, both polyunsaturated and monounsaturated fats, which are
found in olive oil, canola oil, nuts, seeds, and many other plant foods, can lower
the level of cholesterol when they’re used to replace saturated fat in the diet.
And the omega-3 fatty acids found in some plant foods, such as walnuts and
flaxeed, can further protect against heart disease by helping to keep artery walls
flexible and supporting the electrical “system” within the heart that regulates
a healthy heartbeat.

The Power of Plants
Doctors in the US have been pleading with Americans for years to eat more fruits,
vegetables, whole grains, and legumes, the same foods that vegetarians eat in
abundance. Most plant foods are loaded with antioxidants, like beta-carotene and
vitamin C and E. They are essential to protect you against diseases.
Also, plant foods contain an abundance of phytonutrients, which are natural plant
compounds that have been shown to lower the risk of cataracts, heart disease,
and many other serious problems.

In another study researchers found that people who got the most carotenoids,
the plant pigment that are found in dark green and deep orange, yellow, and red
fruits and vegetables, had half the risk of developing macular degeneration
(the leading cause of irreversible vision loss in older adults) as people getting less.

Vegetarian diets cut the risk of breast, colon, ovarian, and prostate cancer in a
number of studies. The magic ingredients include a number of cancer-fighting
phytochemicals. The naturally lower levels of saturated fat in most vegetarian diets
(except those that rely heavily on cheese) avoid a problem which is connected
with meat-rich diets: High-saturated fat diets seem to promote the production of
a form of estrogen called estradiol, which is linked to breast cancer.
In a study it showed that women who ate the most animal fats had a one-third
higher risk of breast cancer than those who ate the least.

Another study found that vegetarians have higher levels of “natural killer cells” –
special white blood cells that attack cancer cells – in their bloodstreams.

But even if you took all the nutrients out of plant foods, the vegetarian diet
would still have an edge, because of all the dietary fiber it contains.
The average American gets only 12 to 15 grams of fiber per day,
while vegetarians are getting as much as three times that amount.

It is almost impossible to exaggerate the importance of getting enough dietary
fiber. because it isn’t absorbed by the body, fiber passes through the
digestive tract, adding bulk to stools and helping them to move more quickly.
This does more than preventing constipation. The more quickly stools
and any harmful substances they contain move through the colon,
the less likely they are to do cellular damage that could lead to cancer.

Also, one type of fiber called soluble fiber, forms a gel in the intestine that
helps to prevent fat and cholesterol from passing through the intestinal wall
and into the bloodstream. In a study of more than 43,000 men, for example,
researchers found that those who added just 10 grams of fiber a day to their
diets – about 25% of the amount vegetarians get each day – decreased their
risk of heart disease by almost 30%.

Vegetarian diets also guard against other health issues, like kidney stones,
gallstones, and asthma. Because high-protein diets with much meat prompt
your body to excrete more calcium, oxalate, and uric acid – which are the
main building blocks of kidney stones. Diets with a lot of meat increase
the change of getting gallstones in women and could threaten bone density
by prompting the excretion of calcium.

In a Swedish study of 24 women and men, vegetable-based meals cut
the frequency and severity of asthma attacks.

Balance is the Key
A vegetarian diet can provide all the nutrients your body needs, including protein.
This is even true for strict vegetarians, who may avoid eggs, milk and other
animal foods all together. The proteins in meat are complete, that means they
contain all the amino acids your body needs.
The proteins in legumes and grains, however, may be low in one or more of the
amino acids, but because legumes and grains contain some amino acids, eating
a variety of these foods throughout the day will provide the proper balance.

However, vegetarians have the risk of vitamin B12 deficiency, which the body
needs to make red blood cells. It’s only found in animal foods.
People who don’t get enough vitamin B12 feel weak and tired.
You can get plenty of vitamin B12 by eating foods which are fortified with this
nutrient, such as fortified cereals, or/and you can take vitamin B12 supplements.

Why don’t you try Vegan Cooking? It’s one of the best things you can do for your health!
Try it here!

Prevention of Diabetes

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The number of diabetes cases have increased five fold over the past fifty years.
An estimated 16 million people in the US have diabetes and $150 billion is spent annually on the treatment of diabetes.
But amazingly, almost half of these people don’t even know that they are diabetic.

Although diabetes itself is a big enough health problem, the side effects are also ominous.
For example, one-third of the new cases of end-stage kidney disease are the result of diabetes.
Four out of five patients will die – not from diabetes itself, but from cardiovascular disease
(heart attack, stroke, or peripheral vascular disease) initiated by the diabetes.
Diabetes is the leading cause of amputations and blindness in older people.

Diabetes mellitus has reached epidemic proportions.More than 90% of these cases are known as type-2 diabetes (formerly known as adult-onset diabetes). We must seriously consider what is going wrong.
Type-one diabetes used to be called juvenile diabetes, because this type
of diabetes is usually found in children and is the result of an autoimmune attack on the pancreas.
Which leaves these children without any insulin and therefor they must take insulin
to survive. However, there is a way to decrease the risk of developing diabetes.

Syndrome X
Dr. Gerald Reavens, a physician and professor at Stanford University chose this term to
describe a number of problems that have a common cause: insulin resistance.
Through medical research, Dr. Reavens estimates that more than 80 million Americans
have insulin resistance, or Syndrome X.

What is the common cause of developing insulin resistance?
Over the years, our diet has taken its toll. Because of a high carbohydrate and high fat
diet, many people have become less and less sensitive to insulin as a result.

The body desires to control our blood sugars. Therefore, when the body becomes less
sensitive to its own insulin, it compensates by making more insulin.
In other words, our bodies respond to increasing blood sugar levels by forcing the beta
cells of the pancreas to produce more insulin in order to control our blood sugars.

Insulin is basically a storage hormone that drives sugar into the cells to be utilized
or stored as fat.
We know that diabetes damage from sugar occurs mainly by oxidation of fat molecules,
to form toxic lipid peroxides.
Insulin enables the body to deal with sugar. But people usually don’t know that insulin also
controls fat and muscle.

People with insulin resistance need more and more insulin as the years go by to keep
there blood sugars normal. Although these elevated insulin levels are effective in controlling our blood sugars,
they also may lead to some serious health problems.
Here follows a list of harmful effects caused by elevated insulin levels, called syndrome X.

* significant inflammation of the arteries, which can cause heart attack and stroke
* elevated blood pressure (hypertension)
* elevated triglycerides – other fat in the blood besides cholesterol
* lowered HDL (good cholesterol)
* increased LDL (bad cholesterol)
* increased tendency to form blood clots
* development of significant “uncontrolled” weight gain – usually around the middle

When all the syndrome X factors are combined, our risk of developing heart disease
actually jumps twenty fold! When we consider the fact that heart disease is the number
one killer in the industrialized world today, we can’t afford to disregard a growing risk
of developing it!

After patients have had Syndrome X for several years, possibly even ten to twenty,
the beta cells of the pancreas simply wear out and can no longer produce such high
levels of insulin. At this point insulin levels begin to drop and blood sugars begin to rise.

At first only mild elevations of blood sugar may develop, which is known as glucose
intolerance (preclinical diabetes). More than 24 million people in the United States
are at this stage of glucose intolerance. Then, usually within a year or two, if no change
in lifestyle occurs, full blown diabetes mellitus will develop. The aging of the arteries
then accelerates even faster as blood sugar begin to steadily rise.

The cause of Insulin Resistance
There are several reasons which are suggesting why we become less and less sensitive
to insulin over the years. But I truly believe that insulin resistance is the result of the
Western diet. Although we are cutting back on fats, we still like to eat far too much
carbohydrates. Most people don’t realize is that carbohydrates are simply long chains
of sugar that the body absorbs at various rates. White bread, white flour, pasta,rice,
and potatoes release their sugars into the blood stream even faster than table sugar.
That’s why these foods are called high-glycemic.

Compared with foods such as green beans, Brussels sprouts, tomatoes, apples,
and oranges , which release their sugars into the bloodstream much slower and are
therefore considered low-glycemic foods.

When you eat too many high-glycemic foods,it causes blood sugar to rise very rapidly
and stimulates the release of insulin.When our blood sugar drops, we feel hungry.
So we grab a snack or have a big meal and the whole process starts all over again.
After a period of time, the release of insulin has been overstimulated so often that
our bodies simply become less and less sensitive to it. In order for the body to control
the blood sugar levels, the pancreas need to put out higher levels of insulin. It is these
elevated levels of insulin that cause the destructive metabolic changes associated with
syndrome X.

How do you know if you have Syndrome X?
After a blood test, you should get the level of HDL (good) cholesterol . LDL (bad)
cholesterol, and triglycerides (the other fat in the blood).
If you divide the triglyceride level by the HDL cholesterol, the ratio you get is an
indication of whether you are developing the syndrome.
If the ratio is greater than two, you may be starting to develop Syndrome X.
Also, if you notice that your blood pressure or that your waistline is increasing,
it is even more likely that you are developing a serious case of Syndrome X.

When a patient treats his insulin resistance with simple but effective lifestyle changes,
not only does he prevent accelerated damage to the arteries, but he also avoids
diabetes itself.This is true preventive medicine. A healthier lifestyle, not the drugs
doctors prescribe, will make the difference.

Diagnosis of Diabetes
The most common test for diabetes is a fasting blood sugar test. Physicians also use
a sugar-challenge test, in which a patient is given a sugar load (a pop-like drink
that is loaded with sugar), and then takes a blood sugar level test two hours later.

Most physicians believe that a two-hour blood sugar above 200 is the level
to diagnose diabetes. A normal two-hour blood sugar level should be less than 110.
Patients who have a slightly elevated fasting blood sugar and a two-hour blood sugar
between 130 and 190 are classified as having glucose intolerance- preclinical diabetes-
and not actual diabetes.)

Since a blood sugar measurement indicates only how a patient is doing at a particular
moment, another helpful test is a hemoglobin A1C, which reveals the amount of sugar
found in a red blood cell. This test is preferably done every four to six months.
Since our red blood cells remain in our body for approximately 140 days, this test is
a great indicator of how well a patient is truly controlling his or her diabetes.
The normal range for a hemoglobin A1C in most labs is 3.5 to 5.7.
A diabetic should keep good control so that the hemoglobin A1C level remains below
6.5%. Then the risk of complications is less than 3%.

Of greater concern is the fact that at the time of actual diagnosis of diabetes, a majority
(more than 60% ) of these patients already have major cardiovascular disease.
This is why it is critical for physicians as soon as possible and encourage lifestyle changes
that can correct the problem. A patient may have Syndrome X for many years before
he truly becomes diabetic.

Obesity
People who are seriously overweight, men and women over 50-60 lbs, are 3000% more likely to develop diabetes.
Even if you are moderate overweight, your risk of diabetes increases by 100%. Insulin resistance (Syndrome X)
leads to central obesity, not the other way around. In fact, obesity is a major aspect of this Syndrome.

What do we mean by “central obesity”? This has to do with how your weight is distributed
in your body. If it is evenly dispersed all over or you are heavy in the bottom (pear shaped),
you may need to drop some weight. But in relation to Syndrome X, you are fine.
But if you have gained substantial weight around your waist line (apple shaped), you may be
in trouble. You have developed a resistance to insulin. If you have essentially a high-
carbohydrate, low fat diet, this makes the insulin resistance worse.
The solution is to balance your diet by eating low-glycemic carbohydrates with good protein
and good fat and when this diet is combined with a modest exercise program and cellular
nutrition, the insulin resistance may be corrected.

Treatment of Diabetes
All physicians agree in order to improve their patients condition that they should encourage
them, firstly: to pay more attention to insulin resistance, the underlying problem in most cases of
type 2 diabetes mellitus, and not simply focus on treating blood sugar levels.
This accounts for the fact that 80% of diabetics still die from cardiovascular disease.
Secondly: they should encourage patients to make effective lifestyle changes that will improve
insulin sensitivity. Physicians should rely on medications only as a last resort.

Healthy Diet
The American Diabetic Association primarily encourage diabetics to have a low fat,
high carbohydrate diet. When we want to treat the underlying problem of insulin resistance,
we have to take into consideration that there are low-glycemic and high glycemic
carbohydrates.The Glycemic Index gives an indication of the rate in which the body absorbs
various carbohydrates and turns them into simple sugar.

Complex carbohydrates (the ones with a lot of fiber) like beans, cauliflower, Brussels sprouts,
and apples release their sugars slowly. When we combine these low-glycemic carbohydrates
with good proteins and good fats, in a balanced meal, our blood sugar does not spike.
Few people know that high-glycemic foods raise blood sugar much faster than when you
eat candy.

The best protein and fats come from vegetables and vegetable oils. Avocados, olive oil,
nuts, beans, and soy are great sources of protein and contain fats that will actually lower
your cholesterol. The best carbohydrates come from fresh whole fruits and vegetables.
Avoid all processed food. An apple is better than apple juice.Whole grains are essential
and avoiding processed grains is critical in developing a healthy diet for everyone,
especially the diabetics. The worst fats and protein comes from red meats and dairy
products, except low-fat cottage cheese, milk and egg whites.

Trans-fatty acids are one of the worst fats you can eat. These are called rancid fats,
because they are so harmful to our bodies. Look at labels when you shop.
When you read “partially hydrogenated”, don’t buy it.

If everyone would eat this way, exercise, and take some basic nutritional supplements,
the diabetic epidemic would be nonexistent.

Exercise
Modest exercise has tremendous health benefits. And exercise is especially critical
for people with Syndrome X or diabetes mellitus. Because exercise makes patients
significantly more sensitive to their own insulin and is therefore a critical part of the
lifestyle changes needed for diabetes and those who have insulin resistance.

Nutritional Supplements
Several studies have indicated that all antioxidants may improve insulin resistance.
It is important for diabetics to take a good mixture of several antioxidants in
supplementation at optimal levels.

Chromium is critical in the metabolism of glucose and to improve insulin resistance.
A study has shown that 90% of the American population has a chromium deficiency.
Chromium significantly increase insulin sensitivity, especially for those who are deficient
in this mineral. Diabetics and patients with Syndrome X need 300 mcg of chromium
in supplementation.

Vitamin E not only improves antioxidant defenses, but also seems to help the body
in the problem of insulin resistance. People with low levels of vitamin E have a five fold higher
risk of developing diabetes than those with a normal amount of vitamin E.

Many studies have proven that vitamin E can protect animals with diabetes from this damage.
It works by complex mechanisms that also neutralize sugar directly, besides reducing peroxide formation.
Vitamin E works in humans too.
In a study by Dr. Guiseppe Paolisso at the University of Napels in Italy gave groups of diabetics
900 IU of vitamin E. After four months the diabetics showed a remarkable reduction in blood sugar.

Magnesium
Magnesium deficit has been associated with both type1 and type 2 diabetes, as well as an
increased risk of retinopathy in diabetic patients.Studies have shown that when this deficiency
is corrected in the elderly, insulin function improves significantly.

Unfortunately, diagnosing magnesium deficiency is very difficult. Typically, serum magnesium
levels are tested where only a trace amount of the body’s total magnesium is located.
Cellular levels of magnesium are much more sensitive and accurate; however, these can only
be tested in research labs, not in hospitals. This is why magnesium deficiency is so under diagnosed.
We all need at least 400 – 500 mg of magnesium in supplementation.

Vanadium
Vanadium is not a well-known mineral, but it is very important for the diabetic patient.
It has been shown to significantly increase insulin sensitivity when taken in supplementation.
A diabetic needs to take 50 – 100 mcg of vanadium in supplementation each day.

As I said before, diabetes is increasing at epidemic proportions.
In spite of the billions of dollars spent on this disease, we are losing the battle.
Physicians and laypeople alike must refocus their attitudes and attack insulin resistance
rather than elevated blood sugars. When we see elevated triglyceride levels along with
lower HDL cholesterol levels, hypertension, or unusual weight gain, we need to recognize
the possible development of Syndrome X and accelerated cardiovascular damage that
may have already begun.

Rather than simply treating the diseases that insulin resistance causes, we need to
aggressively treat the insulin resistance itself. Isn’t it amazing that such simple lifestyle changes
can effect a near-miracle: the disappearance of diabetes? .

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Prevention of Neuro-degenerative Diseases

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Have you ever thought about your ability to think? Thinking about thinking –
what a concept! When you search back into your memory banks and remember
a vivid childhood experience or that special moment with your family, do you
ever marvel at how you can remember even some of the smallest details?
Stop reading for a moment and take a look outside your window.
Have you ever thought about how amazing your colored, wide-angled, binocular
vision is? This is all possible with the brain, one of God’s marvelous creation.

The brain is our most precious organ. Without its full function, we humans
simply exist, unable to relate to the world around us.
The ten billion nerve cells of your brain process such uncountable amounts of
information each second, they make our most advanced computers look like
children’s toys.
Your brain controls everything, from the merest wiggle of toes, to the moment
to moment balancing of hundreds of hormones, to the microscopically regulated
metabolism of all the thirty trillion cells that enable you to think, feel, and behave
as a human being. When even a few thousand brain cells get damaged or die,
your whole body suffers.

However the brain (central nervous system) and our nerves (peripheral nervous
system) are not out of the reach of oxidative stress. This common enemy has been
strongly implicated in a variety of diseases that wreak devastating damage
on the brain and nerves, known as neurodegenerative diseases.
Some of these include Alzheimer’s dementia, Parkinson’s disease, ALS
(Lou Gehrig’s disease), multiple sclerosis, and Huntington’s chorea.
There are several reasons why the brain and the nerves are especially vulnerable
to oxidative stress:

* Relative to its size, the brain experience an increased rate of oxidative activity,
which creates a significant number of free radicals.

* The normal activity, which various chemicals create to establish nerve conduction
is a major producer of free radicals.

* The brain and nerve tissue contain relatively low levels of antioxidants.

* Millions of nonreplicable cells make up the central nervous system.
This means that once they are damaged, they are most likely dysfunctional for life.

* The brain and nervous system are easily disrupted. a small amount of damage
in a critical area can cause severe problems.

The brain is the most important organ of our body. Our thoughts, emotions,
our ability to reason and communicate with the outside world are all in danger
if something damages our brain. How can we best defend this most precious asset?
It’s not just a matter of trying to avoid the devastation of neurodegenerative diseases,
but first and foremost, it’s a matter of protecting our ability to think and reason.

Aging of the brain
Oxidative stress is the leading cause of the aging process. Nowhere is evidence
stronger for this concept than when it comes to the actual aging of the brain.
Several scientific studies have shown oxidative damage to the mitochondria
(the furnace of the cell) and to the DNA of the brain cell.
This can lead to the malfunction and even death of these very sensitive brain cells.

Brain cells do not have the ability to regenerate themselves. So as we lose more
and more brain cells throughout our lifetime due to this oxidative damage,
the brain simply does not function as well as it did when we were younger.
In medical terms this lead to what is called loss of cognition.
In lay terms this is a decrease in our ability to think or reason.
Therefore, oxidative damage to our sensitive brain cells is the greatest enemy
to the functioning of our brain.

Aging of the brain is essentially the first stage of degeneration of these very important
cells in our body. Just as we don’t contract other degenerative diseases out of
the blue, people don’t wake up one day and have Alzheimer’s dementia or
Parkinson’s disease. These diseases represent the final stages of oxidative damage
to the brain. They are part of a progression that begins with the aging of the brain.
When eventually enough brain cells are damaged, a disease manifests.

When a patient is first diagnosed as having Parkinson’s disease, more than 80%
of the brain cells in a particular part of the brain, called the substancia nigra,
have already been destroyed. The same is true for someone who develops
Alzheimer’s dementia. These neurodegenerative diseases have actually been
developing over a period of ten to twenty years.
Let’s look at some of these diseases individually.

Alzheimer’s Dementia
Alzheimer’s dementia affects more than 2 million Americans and is the major cause
for admission in nursing homes.Alzheimer’s patients not only don’t know what day
it is, they don’t even recognize their own families.

Nothing is more devastating than losing the ability to think.Most folk who become
senile, develop Alzheimer’s, or other irriversable forms of brain degeneration know
it is happening. Their anguish is far worse than physical pain.
Progressive senility is living death, turning the most brilliant professors, the greatest
athletes, the most gifted artists, into dribbling zombies. The worst of it is, we do
most of the damage to ourselves.

Anyone who has had to deal with Alzheimer’s dementia within his family understands
just how tragic this is.If you have a loved one who suffers from Alzhemer’s,you
appreciate the fact that it’s the quality of life, not the quantity, with which most of us
are concerned.
The passage of another birthday becomes an empty and painful event for those
suffering from Alzheimer’s dementia and their families.

Numerous studies have shown evidence that free radical damage as the cause of
Alzheimer’s dementia. Recent findings by researchers at Case Western Reserve
University concluded that increasing oxidative stress with age most likely accounts
for all aspects of Alzheimer’s disease. Strong evidence exists that patients with
Alzheimer’s disease have significantly depleted levels of antioxidants in their brains
as well as high levels of oxidative stress.

There is now great interest in the therapeutic benefits that Alzheimer’s patients
could receive from antioxidants. The New England Journal of Medicine
reported a study showing that high doses of vitamin E could significantly decrease
the progression of Alzheimer’s dementia.
Other clinical trials in which patients with Alzheimer’s dementia used various
antioxidants, such as vitamin C, vitamin A, zinc, selenium, and rutin ( a bioflavanoid
antioxidant) have also been encouraging.

Parkinson’s disease
A stooped posture, slow voluntary movement, rigidity, and a “pill rolling” tremor
that causes the hands to move back and forth in a “rolling” action characterize
Parkinson’s disease. Public appearances by Muhammad Ali have made us all
more aware of effects of this debilitating disease.

A wide variety of studies support the role of free radicals as the underlying cause
of Parkinson’s. The actual cell death (approximately 80%) in the area of the brain
called the substantia nigra leads to decreased production of dopamine,
a substance that allows the brain to function normally.

Studies indicate that patients with early Parkinson’s disease who received high
doses of vitamin C and vitamin E were able to slow down the progression of
their disease. They actually avoided taking any medication for their disease for
approximately two years longer than the control group.
Glutathione and N-acetyl-L-cysteine (both antioxidants) were also effective in
protecting the nerves in the substania nigra from further damage by oxidative stress.

Multiple Sclerosis
Multiple Sclerosis affects more than 250,000 Americans and is about twice as
common in women as in men. Unlike Alzheimer’s dementia and Parkinson’s
disease, in which the brain cells are actually damaged, this disorder affects
the myelin sheath (the insulation around the nerve). This breakdown of the myelin,
called demyelination, results in impairment of the function of the nerve.
It is like an electrical wire that shorts out because of a breakdown in the insulation
around the wire, and is responsible for the clinical symptoms of multiple sclerosis.

Investigators have stated the fact that oxidative stress was significantly higher in
patients with MS during a flare-up when compared to MS patients who were stable.
MS differ from the other forms of neurodegenerative diseases in that the mechanism
of injury to the central nervous system and peripheral nerves is the immune system,
rather than outside toxins. When one’s own immune system attacks the myelin sheath,
this creates oxidative stress that then damages the nerves.

Multiple sclerosis responds amazingly well to cellular nutrition. The body does have
the potential to repair damage to the myelin sheath. Placing MS patients on potent
antioxidants is critical.

If we are going to have any success decreased risk or delayed progression of neuro-
degenerative diseases, we must research the effects of antioxidants that cross over
into the brain easily. Researchers are not studying antioxidants that can smoothly pass
through what is known as the blood brain barrier.

The Blood Brain Barrier
The brain needs a barrier that separates it from the blood to permit complex nerve
signaling. The blood brain barrier is a thick lining of epithelial cells that are present in
the small arteries that course through the brain. This lining is designed with very tight
junctions, which makes crossover of nutrients into the brain cells particularly difficult.

Important nutrients needed by the brain actually have specialized transporting proteins
available that allows them to cross this barrier. At the same time, toxic substances,
infectious organisms, and most other nutrients, have difficulty passing through this barrier.
This keeps the brain isolated with only the most essential nutrients to be able to enter.
Our brain has significant protection from the dangers of the outside world.
God created this amazing defensive barrier for the protection of this very sensitive area
of our body.

What has gone wrong in the case of aging of the brain and neurological disease?
The neurology department of the Rabin Medical Center in Tel Aviv concluded that
as a result of today’s environment, the brain is exposed to significantly increased amount
of toxins, such as heavy metals, and thus oxidative stress.
The antioxidant defense system is no longer completely effective in protecting this vital
organ. They believe that additional antioxidants, which particularly need to be taken in
as supplements, have the potential for reduce or even preventing the damage from
increased oxidative stress. They stress, however, that the antioxidants must be able to
readily cross the blood brain barrier.

The Right Antioxidants for the Brain

Vitamin E
Vitamin E is a fat-soluble antioxidant which is very important in the protection of brain
and peripheral nerve cells. It has some difficulty crossing the blood brain barrier and
need therefore to be supplied in high doses. This vitamin is important to protect the brain
cells but probably not the best one for this purpose.

Vitamin C
Vitamin C can concentrate in the tissue and fluid around the brain and nerves.
It is able to pass through the blood brain barrier, and in fact, vitamin C levels are 10 times
higher in this tissue than in the plasma. When you realize that vitamin C is not only a great
antioxidant but also has the ability to regenerate vitamin E and glutathione, it becomes
a very important nutrient in protecting brain and nerve cells.

Dr. M. C. Morris reported a study showing that vitaminC and vitamin E given as
supplements to normal patients over the age of sixty-five actually decreased their risk
of developing Alzhemer’s dementia. This was only a small study, but larger and more
aggressive studies need to be done.

Glutathione
Glutathione is the most important antioxidant within the brain and nerve cells.
But this nutrient is difficult to absorb from oral supplements, and its ability to cross
the blood brain barrier is not yet clear.
The best strategy at tis time is to supplement the nutrients the body needs to make
its own glutathione (N-acetyl-L-cysteine, niacin, selenium, and vitamin B2).
You also need to have those antioxidant nutrients available that regenerate glutathione,
so it can be used again and again ( vitamin C, alpha-lipoic acid, and QoQ10).

Alpha-lipoic Acid
The medical community is recognizing alpha-lipoic acid more and more as an important
antioxidant. It is both fat- and water-soluble and it has also the ability to cross over the
blood brain barrier. It can regenerate vitamin C & E, intracellular gluthacione and CoQ10.

Another important property of this antioxidant is that it can attach itself to
toxic metals in the brain and help eliminate them from our body.
Heavy metals, such as mercury, aluminum, cadmium, and lead have been implicated in
increasing the risk of developing neurodegenerative diseases.
These metals tend to deposit themselves in brain tissue because of the high amount of fat
concentrated in that part of the body.These metals can cause an increased amount of
oxidative stress and are extremely difficult to remove from the central nervous system
once they are there. Antioxidants that not only are potent but have the ability to help
remove these toxic heavy metals will become more and more important in the prevention
and treatment of these diseases.

Coenzyme Q10
Coenzyme Q10 is a very potent antioxidant as well as one of the most important nutrients
for the production of energy within the cell. Clinical studies have shown that oxidative
damage in the mitochondria (this is where CoQ10 works) is an important aspect in the
developing of neurodegenerative diseases.

As we age, the level of CoQ10 in our brains and nerve cells decreases significantly.
CoQ10 may be a missing link in the prevention of diseases like Alzheimer’s and Parkinson’s
disease. However, more study in this subject is necessary. How well QoQ10 passes
through the blood brain barrier is not yet been fully evaluated.

Grape-Seed Extract
Studies show that grape-seed extract crosses the blood brain barrier quite easily.
It is an exceptionally potent antioxidant, and the mere fact that high concentrations can be
obtained in the fluid and cells of the brain and nerve tissue makes it an ideal antioxidant
for the brain.

Serotonin and memory
Professors Eric Kandel and James Schwartz at the Center of Neurobiology at
Columbia University have shown that memory storage can be increased by putting
additional serotonin into the neuron. In humans also, we know that periods of additional
serotonin release improve memory storage.

Acetylcholine and memory
As memory declines with age, so does acetylcholine. This biochemical deficit is especially evident in the post-morton bains of people who had suffered the severe
memory problems of premature senility or Alzheimer’s disease.

Studies using drugs to block acetylcholine synthesis in the brain, provide further strong
evidence that optimum acetylcholine levels are crucial to good memory.

Acetyl-l-carnitine
The big discovery about the brain is that much of the damage to brain cells occurs
by oxidation. In addition to the antioxidants we have discussed previously, European
research shows that the amino acid acetyl-l-carnitine maintains brain function partly by
antioxidant action.

More than 50 controlled studies show that this remarkable nutrient has profound effects
in addition to antioxidant action. It improves memory, prevents brain cell loss, boosts
intelligence, and restores acetylcholine metabolism. It is used in millions of doses of
1000- 2000 mg per day throughout Europe, for treatment of Alzheimer’s, depression,
and memory loss in the aged, and for improvement of cognition in normal folk.

Protecting our most precious asset
Everyone desires to maintain and protect the ability to reason and to think.
In fact, losing this ability is probably the number-one fear of most people.
As we age, we all have this concern at one time or other.

The principle of optimizing our own natural antioxidant defense system is paramount
when it comes to protecting the cells in our brain against our common enemy:
oxidative stress. Remember, we must focus on prevention and protection, because
once a brain cell is destroyed, it is not readily replaced.

There are two main concepts to keep in mind.
Firstly, we must use a cocktail of antioxidants that will work in synergy while readily
crossing the blood brain barrier.
Secondly, we must avoid any excessive exposure to the heavy metals, and other toxins
in our environment.
Balance is th. key, and we must work on decreasing our toxic exposures as well as
building up our body’s natural defenses.

It is quite obvious that the proper function of our brain and our nerves is an essential
aspect of our health, and we now realize that the main enemy to this central part of
our body is oxidative stress. It is paramount that we protect these sensitive cells from
being damaged in the first place.
Supplementing our diet with potent antioxidants that readily cross over the blood
brain barrier can effectively protect us against these horrible diseases.

I believe the evidence in the medical literature is strong enough to advice people
to supplement a healthy diet with antioxidants at optimal levels.
Such a regimen can only help!

Health Benefits of Brown Rice

Health & Nutrition, , , , , , ,

Rice is the main ingredient in cuisines around the world
with an estimated 40,000 varieties available worldwide.
In the United States you can buy white and brown basmati rice
from India and Pakistan, Arborio rice from Italy, Valencia rice
from Spain and “sticky”” rice from Japan, to name just a few.

Brown rice is the most nutritious kind of rice, which contains
abundant amounts of fiber, complex carbohydrates and essential
B vitamins. Brown rice retain all four parts of their original
grain kernel – the germ, the bran, a protective layer called
the aleurone, and the starchy endosperm – intact.

White rice only has the high-carb, nearly zero fiber endosperm.
What’s missing? Not just fiber, but hundreds of health-protective
phytochemicals, vitamins and minerals.
According to the American Institute for Cancer Research, whole
grains can have 10 times the amount of vitamin E, four times
the potassium, magnesium and zinc; three times the vitamin B6,
and twice the selenium of white rice.

No wonder when you eat at least three servings of brown rice
a day, you cut your risk of heart disease, diabetes, cancer and
overweight.

The body need small amounts of cholesterol for different functions,
for example for making cell walls and for manufacturing essential
hormones. In order to supply the necessary amounts, the liver
produces cholesterol every day. But when we eat a high-fat diet,
the body churns out more cholesterol than it can use.
As a result, the risk of heart disease goes up.
We can avoid this from happening by eating brown rice.
A compound in the bran layer of rice, called oryzanol, has been shown
to reduce the body’s production of cholesterol.
This compound is actually chemically similar to cholesterol-lowering
medications.

In a study at Louisiana State University, people ate 100 grams of
rice bran a day for three weeks. At the end, levels of harmful
low-density Lipoprotein (LDL), cholesterol decreased by 10%, while
levels of beneficial high-density lipoprotein (HDL) cholesterol
stayed the same. That means a 30% reduction in risk of heart attack.
Ïn combination with a low-fat diet, brown rice is one of the best
foods you can eat for lowering cholesterol”, says Dr.Hegsted.

Fiber offers powerful protection against type 2 diabetes.
Studies show that eating at least three servings of brown rice a day,
cuts the risk for this condition by 21% to 30%. Because fiber slows
digestion and keeps blood sugar low and steady.

In contrast, carbohydrates from refined grains ( white rice) send
blood sugar soaring after a meal, and triggering the release of
more insulin to force the sugar into cells.
Over time, higher blood sugar and insulin levels put you in the
danger zone for diabetes – and also for high blood pressure and
even some forms of cancer.

The insoluble kind of fiber in brown rice acts like a sponge in the
intestine, soaking up large amounts of water, according to Dr. Hegsted.
As a result, stools are getting larger and wetter, so they pass
more easily. Also, larger stools move faster through the colon.
As a result, any harmful substances that they contain, have less time
to damage cells in the colon wall, which may reduce the risk of cancer.

Some researchers estimate that if people would increase the amount of
fiber in their diets to 39 grams a day, they could drop the risk of
colon cancer by 31%.