In today’s world of 2 minute instant noodles, there are lots of speculations about how to adopt the healthy eating habits to achieve those healthy families. A healthy eating plan is helpful to a great extent as it includes major calculations about the nutrients and ingredients that a human body needs. One of the most important points of healthy living is never to skip breakfasts as they are the most significant part of a day’s meals and they are able to keep you going for the entire day. The other big thing to remember is not eating so many bigger meals. Instead, meals should be broken down into several smaller meals so that the body will be able to absorb the food in a better way. Many healthy families have reported that as a part of healthy lifestyles, they follow a regular time table for their meals and by having meals at the right time daily, they are able to keep themselves in perfect shapes.
When we talk about healthy food and healthy eating habits, the very first thing that comes to our mind includes fruits and vegetables. No doubt, they should be a mandatory part of a person’s diet without which, a proper nutritious diet is not possible at all. While looking for healthy eating foods, you should ensure that they are natural and organic as far as possible. You should try to avoid artificial and canned foods as far as possible and also make sure that you consume some cereals also for your breakfast. These are healthy foods to be eaten in the morning as they are able to provide enough energy to the person’s body. It is also better to eat green foods as much as possible as they are extremely rich in nutrients like calcium, fiber and vitamin C.
Some of the most popular healthy food items include Broccoli, wild salmon, grape tomatoes, milk and sweet potatoes. It is wise to make a list of which foods you should eat and which foods you should avoid so that it will become easier to understand which foods you should consume. The main type of food that should be avoided are fats and foods that contain too much of sugar. Healthy foods such as different types of nuts not only provide a lot of energy to the body but also a great deal of body strength.
People who believe in healthy lifestyle and healthy living are looking for ways through which they can prepare food at their own home. We all know the unhealthy ways of dealing with food in restaurants and unreliable quality of grains ground in grinding mills in the market. Several healthy cooking equipments are available in the market including juicers, flour and grain mills, blenders, sprouters and cookers so that you can prepare your own food with your own hands and eliminate any chances of adulteration and unhygienic methods of cooking. All these healthy cooking equipments help the consumers to carry out all methods of cooking at their own home including sprouting, roasting, baking and blending and adopt a healthy lifestyle of living.
Source : http://www.articlesbase.com/nutrition-articles/healthy-living-with-healthy-eating-habits-774036.html
Monday, April 26, 2010
Tuesday, April 20, 2010
Vitamin C: There May Be a Modern Chronic Deficiency
Vitamin C. Mmmm . . . maybe you think of a tall glass of Florida orange juice. Or maybe you grab it at the beginning of the cold season. But would you associate it with cardiovascular disease (CVD) or cancer? Maybe you should. According to an article published in October 2007, in the Journal of Nutrition, there is accumulating scientific evidence that very large (therapeutic) doses of vitamin C may be effective in treating both CVD and cancer. In addition, some scientists have hypothesized that the onset of these common degenerative diseases may actually be due to a vitamin C deficiency in the general population. Dr. Steven Hickey and Dr. Hilary Roberts with the Vitamin C Foundation and authors of the book 'Ascorbate: the Science of Vitamin C', have gone so far as to suggest that heart disease is actually a chronic form of the vitamin C deficiency disease called scurvy.
Vitamin C, found in a variety of fruits and vegetables, is essential not only for our good health, but our very survival. Without vitamin C, human beings will certainly die of scurvy, a disease characterized by bleeding gums, skin discolorations from small ruptured blood vessels, easy bruising, joint pain, loose and decaying teeth, and hyperkeratosis of hair follicles. But along the continuum of health, there is a difference between survival and optimal human health. The real question is how much vitamin C is required for optimal health?
Vitamin C has many essential roles in the body. It is required for the synthesis of collagen, which is a main structural protein in our bodies, giving support to our tissues, including strengthening our blood vessels, ligaments, tendons, bone, and teeth. It is also required for synthesis of hormones, neurotransmitters, and other important substances needed for metabolism. In addition to these functions, vitamin C is a powerful antioxidant. It neutralizes free radicals before they have a chance to damage our cells. Vitamin C is arguably one of the most important antioxidants in our human physiology for its versatility and wide ranging presence.
How Much?
The government's Recommended Daily Allowance (RDA) is defined as the daily amount of a nutrient considered sufficient to meet the requirements of most healthy individuals. For Vitamin C, it is 75 mg/day for adult women and 90 mg/day for adult men (smokers are recommended to have an additional 35 mg/day). The current RDA is adequate to prevent death or serious health issues from acute deficiency of vitamin C (e.g., scurvy). The RDA is also adequate for required collagen and hormone synthesis (the RDA is mainly based on this). But to work effectively as an antioxidant, scientists are learning that vitamin C levels need to be significantly higher in our bodies. And the debate now is over how much is needed.
If we ate the recommended 5 servings of fruits and vegetables per day, we'd easily consume double the RDA for vitamin C and likely a lot more. According to Linus Pauling, a two time Nobel Prize winning chemist who is noted for his vitamin C research, our early human ancestors probably consumed 2,300 mg/day to 9,500 mg/day of vitamin C from their plant-based diet. This is 25 to 100 times more than today's RDA for an adult man!
History
Scientists have determined that about 40,000 years ago humans lost their own ability, through a genetic mutation, to manufacture vitamin C. Our DNA no longer allowed our cells to make an enzyme which is required to produce vitamin C internally. Evolutionary biologists would argue that the mutation conferred a survival advantage. After all, humans could conserve energy by not manufacturing something that was already abundantly available in their diet.
Along the way, our dependence on fruits and vegetables became obvious. In the 1700's, sailing ships started stocking limes or vegetables to prevent their crew members from dying of scurvy during long voyages. In 1928, Hungarian biochemist, Albert Szent-Györgyi, finally isolated the mysterious substance known as vitamin C. Since then, scientists have been working to understand exactly how vitamin C functions in our bodies.
Beyond Mere Survival
Today, scientific evidence is highlighting a discrepancy between the amount of vitamin C needed to avoid acute deficiency disease and the amount needed for effective antioxidant protection to ward off major degenerative diseases. This hypothesis is based on vitamin C's function as a powerful, versatile and pervasive antioxidant in our bodies.
Free radicals are molecules with an unpaired electron that make them highly reactive. They "steal" an electron to make up a more stable pair, hence damaging the molecules around them that have had to relinquish an electron. Free radicals have shown to be a significant contributing factor in the development of cardiovascular disease (CVD) and cancer. They can trigger premature cell death and inflammation in our vascular system. They can reduce the availability of nitric oxide which helps maintain healthy artery dilation and blood flow. Free radicals can also oxidize LDL cholesterol. As we're learning, it's not so much the LDL cholesterol that's implicated in the development of heart disease, it's that the LDL cholesterol has been damaged, or "oxidized", by free radicals. Free radicals can also cause DNA mutation and damage the supportive structure of our cells which can contribute to the development of cancer.
Many studies have shown that increased vitamin C intakes and increased plasma vitamin C concentrations are correlated with a decrease in degenerative diseases. Scientists have also determined and explained the specific mechanisms by which vitamin C scavenges and neutralizes these free radicals, thus providing powerful protection against free radical damage.
Conclusion
The current RDA may be sufficient to avoid acute deficiency disease but may not be enough to help protect us from free radical damage. A reduction of disease risk has been associated with 5 servings of fruits and vegetables per day, and this is likely due at least in part to their vitamin C content. But the vitamin C content in these servings is easily double the RDA. Scientists researching vitamin C have yet to agree upon how much is required for optimal human health. Their estimates vary and typically start at 400 mg/day and go higher.
Dr. Steve Hickey with the Vitamin C Foundation has published open letters to the Food and Nutrition Board and the National Institutes of Health, laying out the reasons why the current RDA is insufficient and why it should be reexamined and readjusted upward.
In the meantime, we can support our health and reduce our risk of degenerative diseases by making sure not to skimp on our 5 servings of fruits and vegetables per day. We may fortify ourselves with a good quality multi-vitamin supplement for the extra vitamin C it provides.
Vitamin C is a water-soluble vitamin, which means that it is not stored in the body and must be replaced by our diet every day. The Tolerable Upper Intake Level (UL) is the maximum continual intake of a nutrient that is unlikely to cause adverse health effects in almost all people, and for vitamin C the UL is 2 g/day (2,000 mg/day). The most common side effect of taking an amount larger than this is diarrhea. Therefore, healthy individuals have little concern of toxicity if consuming more vitamin C than specified by the RDA.
One word of caution - people who have a high risk of kidney disease, kidney stones, or disorders of iron metabolism should avoid large doses of vitamin C (>500mg). Consult your doctor or nutritionist prior to taking supplementation.
Virtually all fruits and vegetables contain some amount of vitamin C. According to the USDA nutrient database, fruits and vegetables that are among the highest in vitamin C content include: orange juice, grapefruit juice, peaches, peppers (sweet and hot), papayas, strawberries, broccoli, Brussels sprouts, kohlrabi, pineapple, and kiwi fruit. Other fruits noted for their high vitamin C content include: jujube, acerola, camu camu, guava, red and black currants, mango and persimmon.
Vitamin C, found in a variety of fruits and vegetables, is essential not only for our good health, but our very survival. Without vitamin C, human beings will certainly die of scurvy, a disease characterized by bleeding gums, skin discolorations from small ruptured blood vessels, easy bruising, joint pain, loose and decaying teeth, and hyperkeratosis of hair follicles. But along the continuum of health, there is a difference between survival and optimal human health. The real question is how much vitamin C is required for optimal health?
Vitamin C has many essential roles in the body. It is required for the synthesis of collagen, which is a main structural protein in our bodies, giving support to our tissues, including strengthening our blood vessels, ligaments, tendons, bone, and teeth. It is also required for synthesis of hormones, neurotransmitters, and other important substances needed for metabolism. In addition to these functions, vitamin C is a powerful antioxidant. It neutralizes free radicals before they have a chance to damage our cells. Vitamin C is arguably one of the most important antioxidants in our human physiology for its versatility and wide ranging presence.
How Much?
The government's Recommended Daily Allowance (RDA) is defined as the daily amount of a nutrient considered sufficient to meet the requirements of most healthy individuals. For Vitamin C, it is 75 mg/day for adult women and 90 mg/day for adult men (smokers are recommended to have an additional 35 mg/day). The current RDA is adequate to prevent death or serious health issues from acute deficiency of vitamin C (e.g., scurvy). The RDA is also adequate for required collagen and hormone synthesis (the RDA is mainly based on this). But to work effectively as an antioxidant, scientists are learning that vitamin C levels need to be significantly higher in our bodies. And the debate now is over how much is needed.
If we ate the recommended 5 servings of fruits and vegetables per day, we'd easily consume double the RDA for vitamin C and likely a lot more. According to Linus Pauling, a two time Nobel Prize winning chemist who is noted for his vitamin C research, our early human ancestors probably consumed 2,300 mg/day to 9,500 mg/day of vitamin C from their plant-based diet. This is 25 to 100 times more than today's RDA for an adult man!
History
Scientists have determined that about 40,000 years ago humans lost their own ability, through a genetic mutation, to manufacture vitamin C. Our DNA no longer allowed our cells to make an enzyme which is required to produce vitamin C internally. Evolutionary biologists would argue that the mutation conferred a survival advantage. After all, humans could conserve energy by not manufacturing something that was already abundantly available in their diet.
Along the way, our dependence on fruits and vegetables became obvious. In the 1700's, sailing ships started stocking limes or vegetables to prevent their crew members from dying of scurvy during long voyages. In 1928, Hungarian biochemist, Albert Szent-Györgyi, finally isolated the mysterious substance known as vitamin C. Since then, scientists have been working to understand exactly how vitamin C functions in our bodies.
Beyond Mere Survival
Today, scientific evidence is highlighting a discrepancy between the amount of vitamin C needed to avoid acute deficiency disease and the amount needed for effective antioxidant protection to ward off major degenerative diseases. This hypothesis is based on vitamin C's function as a powerful, versatile and pervasive antioxidant in our bodies.
Free radicals are molecules with an unpaired electron that make them highly reactive. They "steal" an electron to make up a more stable pair, hence damaging the molecules around them that have had to relinquish an electron. Free radicals have shown to be a significant contributing factor in the development of cardiovascular disease (CVD) and cancer. They can trigger premature cell death and inflammation in our vascular system. They can reduce the availability of nitric oxide which helps maintain healthy artery dilation and blood flow. Free radicals can also oxidize LDL cholesterol. As we're learning, it's not so much the LDL cholesterol that's implicated in the development of heart disease, it's that the LDL cholesterol has been damaged, or "oxidized", by free radicals. Free radicals can also cause DNA mutation and damage the supportive structure of our cells which can contribute to the development of cancer.
Many studies have shown that increased vitamin C intakes and increased plasma vitamin C concentrations are correlated with a decrease in degenerative diseases. Scientists have also determined and explained the specific mechanisms by which vitamin C scavenges and neutralizes these free radicals, thus providing powerful protection against free radical damage.
Conclusion
The current RDA may be sufficient to avoid acute deficiency disease but may not be enough to help protect us from free radical damage. A reduction of disease risk has been associated with 5 servings of fruits and vegetables per day, and this is likely due at least in part to their vitamin C content. But the vitamin C content in these servings is easily double the RDA. Scientists researching vitamin C have yet to agree upon how much is required for optimal human health. Their estimates vary and typically start at 400 mg/day and go higher.
Dr. Steve Hickey with the Vitamin C Foundation has published open letters to the Food and Nutrition Board and the National Institutes of Health, laying out the reasons why the current RDA is insufficient and why it should be reexamined and readjusted upward.
In the meantime, we can support our health and reduce our risk of degenerative diseases by making sure not to skimp on our 5 servings of fruits and vegetables per day. We may fortify ourselves with a good quality multi-vitamin supplement for the extra vitamin C it provides.
Vitamin C is a water-soluble vitamin, which means that it is not stored in the body and must be replaced by our diet every day. The Tolerable Upper Intake Level (UL) is the maximum continual intake of a nutrient that is unlikely to cause adverse health effects in almost all people, and for vitamin C the UL is 2 g/day (2,000 mg/day). The most common side effect of taking an amount larger than this is diarrhea. Therefore, healthy individuals have little concern of toxicity if consuming more vitamin C than specified by the RDA.
One word of caution - people who have a high risk of kidney disease, kidney stones, or disorders of iron metabolism should avoid large doses of vitamin C (>500mg). Consult your doctor or nutritionist prior to taking supplementation.
Virtually all fruits and vegetables contain some amount of vitamin C. According to the USDA nutrient database, fruits and vegetables that are among the highest in vitamin C content include: orange juice, grapefruit juice, peaches, peppers (sweet and hot), papayas, strawberries, broccoli, Brussels sprouts, kohlrabi, pineapple, and kiwi fruit. Other fruits noted for their high vitamin C content include: jujube, acerola, camu camu, guava, red and black currants, mango and persimmon.
Source : http://www.naturalnews.com/022998_vitamin_C_disease_health.html
Purple GMO Tomato Inferior to Nature's Offerings
In what appears to be an attempt at softening the public`s attitude toward genetically-modified organisms (GMOs), British scientists have engineered a purple tomato, rich in antioxidants, by splicing certain genes from the snapdragon flower with those of a tomato in order to create a "super tomato" that they say may fight cancer. Cancer-prone mice that lacked the p53 gene, also called the "genome guardian", were fed the altered tomatoes in a scientific study and were shown to live an average of 40 days longer than other p53-deficient mice on a standard diet. But do these findings tell the whole story?
Of the hundreds of worldwide sources that reported these findings, some honestly side-noted that natural tomatoes already have cancer-fighting properties, also mentioning that natural, unmodified fruits such as blackberries, blueberries, currants, and a host of other dark red and dark purple fruits already contain high levels of cancer-fighting anthocyanins. Others were not so forthright, shrouding nature in inferiority as this "franken-fruit" was hoisted to miracle status.
The study is clear and limited in its findings that this new fruit has been shown to lengthen the life-span of a group of cancer-prone mice as opposed to other cancer-prone mice not fed the fruit. The study did not investigate the long-term safety of genetically-modified foods, especially in human beings, and it was not tested alongside natural alternatives. It merely "discovered" what many health-minded people already know – that high levels of antioxidants are vital to maintaining health and preventing cancer cells from forming in the body. Yet reports of the study`s findings vary in exotic verbiage, describing the find as everything from a new treatment to help keep cancer "at bay", to celebrating it as a new possible cure for cancer. Still others glowingly endorsed it as a unique new form of cancer prevention, which was not part of the study at all. Why all the hype when we already have a myriad of cancer-fighting fruits and vegetables?
One writer begins her report on this study by declaring,
"Now that we have tried and failed to win the cancer war, it`s time to change our strategy. A new study suggests that eating a new genetically modified tomato may help prevent many types of cancer."
This same writer later contradicts herself by mentioning that natural fruits and vegetables with high levels of anthocyanins also provide protection against cancer (even though the cancer war has already been lost, according to the author), but states that it takes many more servings of these natural fruits and vegetables to achieve the same effective benefits of this genetically-modified tomato. But is this actually true? On what basis is she making this claim?
While it is true that the typical Western diet is deficient in nutritional foods, including antioxidant-rich fruits and vegetables, the conclusions drawn from this study by both the scientists who performed it and most of the journalists reporting on it are ultimately ill-informed and deceptive, favoring this engineered "fruit" that even the scientists themselves wouldn`t eat over natural fruits and vegetables that are readily available and far superior to anything that man creates in a lab.
The range of varying conclusions about this study all have the same incorrect common denominator, asserting that this new genetically-engineered tomato is a breakthrough in cancer prevention and treatment unlike anything currently available. Even those reports that admit the cancer-fighting properties of natural fruits and vegetables make the claim that this genetically-modified version has superior potency and effectiveness, discounting the comprehensive effectiveness of anything else in its natural, unadulterated form. These assumptions are clearly misguided and dangerous.
Interestingly, no mentions were made in any of the articles about natural, organic purple heirloom tomatoes that already exist, have high levels of anthocyanincs, and are perfectly safe and nutritious for both humans and mice.
Credit is due to the many reporters who did at least admit the cancer-fighting properties of fruits and vegetables in general, considering the FDA doesn`t even believe that food and nutrients play a role in health promotion and disease prevention. Yet all natural mentions were positioned as inferior in order to paint the picture that this new, genetically-modified tomato has unique cancer-fighting properties superior to its natural counterparts, a blatant lie. The presumptive belief that only man-made products are effective in the treatment, prevention, and cure of disease is a misconception that runs deep in conventional, nutritionally-illiterate thinking. In this case, writers around the world are reinforcing this lie while not-so-subtly plugging the "benefits" of GMOs to the public.
Speaking in regards to the supposed "positive effect" of the genetically-engineered purple tomato in the experiment, Cathie Martin, a plant biologist, said in a news release, "It is enormously encouraging to believe that by changing diet, or specific components in the diet, you can improve health in animals and possibly humans." Much like the altered tomato, this is hardly a breakthrough discovery; there are plenty of natural foods that will prevent, treat, and cure cancer without having to undergo dangerous genetic surgery.
In conclusion, there was absolutely no reason to fund and conduct the research, creation, and experimentation of a genetically-modified "super tomato" when we already have the real thing. Genetically-modified foods of any kind are dangerous, untested, and shouldn`t be touched with a ten foot pole. Thanks, but no thanks.
Of the hundreds of worldwide sources that reported these findings, some honestly side-noted that natural tomatoes already have cancer-fighting properties, also mentioning that natural, unmodified fruits such as blackberries, blueberries, currants, and a host of other dark red and dark purple fruits already contain high levels of cancer-fighting anthocyanins. Others were not so forthright, shrouding nature in inferiority as this "franken-fruit" was hoisted to miracle status.
The study is clear and limited in its findings that this new fruit has been shown to lengthen the life-span of a group of cancer-prone mice as opposed to other cancer-prone mice not fed the fruit. The study did not investigate the long-term safety of genetically-modified foods, especially in human beings, and it was not tested alongside natural alternatives. It merely "discovered" what many health-minded people already know – that high levels of antioxidants are vital to maintaining health and preventing cancer cells from forming in the body. Yet reports of the study`s findings vary in exotic verbiage, describing the find as everything from a new treatment to help keep cancer "at bay", to celebrating it as a new possible cure for cancer. Still others glowingly endorsed it as a unique new form of cancer prevention, which was not part of the study at all. Why all the hype when we already have a myriad of cancer-fighting fruits and vegetables?
One writer begins her report on this study by declaring,
"Now that we have tried and failed to win the cancer war, it`s time to change our strategy. A new study suggests that eating a new genetically modified tomato may help prevent many types of cancer."
This same writer later contradicts herself by mentioning that natural fruits and vegetables with high levels of anthocyanins also provide protection against cancer (even though the cancer war has already been lost, according to the author), but states that it takes many more servings of these natural fruits and vegetables to achieve the same effective benefits of this genetically-modified tomato. But is this actually true? On what basis is she making this claim?
While it is true that the typical Western diet is deficient in nutritional foods, including antioxidant-rich fruits and vegetables, the conclusions drawn from this study by both the scientists who performed it and most of the journalists reporting on it are ultimately ill-informed and deceptive, favoring this engineered "fruit" that even the scientists themselves wouldn`t eat over natural fruits and vegetables that are readily available and far superior to anything that man creates in a lab.
The range of varying conclusions about this study all have the same incorrect common denominator, asserting that this new genetically-engineered tomato is a breakthrough in cancer prevention and treatment unlike anything currently available. Even those reports that admit the cancer-fighting properties of natural fruits and vegetables make the claim that this genetically-modified version has superior potency and effectiveness, discounting the comprehensive effectiveness of anything else in its natural, unadulterated form. These assumptions are clearly misguided and dangerous.
Interestingly, no mentions were made in any of the articles about natural, organic purple heirloom tomatoes that already exist, have high levels of anthocyanincs, and are perfectly safe and nutritious for both humans and mice.
Credit is due to the many reporters who did at least admit the cancer-fighting properties of fruits and vegetables in general, considering the FDA doesn`t even believe that food and nutrients play a role in health promotion and disease prevention. Yet all natural mentions were positioned as inferior in order to paint the picture that this new, genetically-modified tomato has unique cancer-fighting properties superior to its natural counterparts, a blatant lie. The presumptive belief that only man-made products are effective in the treatment, prevention, and cure of disease is a misconception that runs deep in conventional, nutritionally-illiterate thinking. In this case, writers around the world are reinforcing this lie while not-so-subtly plugging the "benefits" of GMOs to the public.
Speaking in regards to the supposed "positive effect" of the genetically-engineered purple tomato in the experiment, Cathie Martin, a plant biologist, said in a news release, "It is enormously encouraging to believe that by changing diet, or specific components in the diet, you can improve health in animals and possibly humans." Much like the altered tomato, this is hardly a breakthrough discovery; there are plenty of natural foods that will prevent, treat, and cure cancer without having to undergo dangerous genetic surgery.
In conclusion, there was absolutely no reason to fund and conduct the research, creation, and experimentation of a genetically-modified "super tomato" when we already have the real thing. Genetically-modified foods of any kind are dangerous, untested, and shouldn`t be touched with a ten foot pole. Thanks, but no thanks.
The Importance of Antioxidants in Fruits and Vegetables
Fall has arrived and with the crisp weather comes a cornucopia of delightful fruits and vegetables that not only taste great but are excellent health boosters, as well! Fruits and vegetables are packed with powerful antioxidants that can lower your risk of heart disease, cancer, diabetes-related damage and even slow down the body's natural aging process. So grab an apple and read on…
What exactly are antioxidants and why do we need them? Antioxidants are nature's way of fighting off potentially dangerous molecules in the body. Such molecules come in the form of synthetic chemicals such as pesticides, plastics, and chlorine byproducts and are called free radicals. Free radicals are unstable molecules that essentially feed off of otherwise healthy molecules in order to survive. Every day tens of thousands of free radicals are generated within the body, causing cell damage that can lead to chronic and degenerative diseases if left unchecked.
The body sometimes creates its own free radicals in order to destroy viruses or bacteria. To balance out these unruly molecules, the body also creates antioxidants, which have the sole purpose of neutralizing free radicals. The body is only designed to create a certain amount of antioxidants on its own however, and as we are faced with an ever-growing number of environmental toxins, the body is less capable of fighting off the unwanted harmful invaders.
Fruits and vegetables provide the body with an added source of antioxidants that is needed to properly wage war against free radicals. Without the necessary intake of healthy fruits and vegetables, free radicals can spread and eventually lead to stroke, heart attack, arthritis, vision problems, Parkinson's disease, Alzheimer's disease and various types of cancer.
The benefits of getting your daily dose of fruits and vegetables are numerous! The antioxidant, Vitamin E, is wonderful for your heart. Vitamin E has the ability to essentially "mop up" the LDL ("bad") cholesterol in your arteries, allowing for the necessary elasticity and blood pressure levels to keep your heart pumping safely. Cholesterol, if left untreated, builds up as plaque on the inside walls of the arteries, impeding blood flow LDL and forcing the heart to work overtime to continue functioning. Eventually, plaque buildup can become so severe that it can create a blockage in the artery, leading to heart attack or stroke. By getting enough Vitamin E in your diet you can give your body the necessary antioxidants to prevent your LDL cholesterol levels from getting out of control.
Antioxidants can protect you against diabetes related damage. Free radicals thrive in the altered metabolic states of diabetics. But with the necessary antioxidants that fruits and vegetables can provide, free radicals can be neutralized, protecting your kidneys, blood vessels, eyes and heart from harmful damage.
Free radicals cause cancer cells to grow. Many studies have linked cancer, including those of the stomach, prostate, colon, breast, bladder, esophagus and pancreas, to free radicals. Eating your fruits and vegetables may not prevent cancer altogether, but can give your body the fighting chance that it needs. Antioxidants can neutralize cancer cells before they develop into a mass. A recent study at Harvard University found that men who ate the most tomato based foods (rich in antioxidants) had a 35% lower risk of developing prostate cancer than those who ate the least amount of tomato based foods.
Antioxidants slow the effects of aging! Free radicals damage the cells within our body that are vital to a youthful appearance and good health. Eating fruits and vegetables can slow down the loss of muscle elasticity that leads to wrinkles, boost your immunity making you less susceptible to illness, and put the breaks on memory failure, as free radicals injure the brain cells necessary for retaining information. Antioxidants are available in supplement form but are the most powerful when found in whole foods. The best practice is to combine a "greens" supplement (containing vitamins, minerals and antioxidants found in produce) with the recommended 5 to 9 servings of fruits and vegetables each day. Leafy vegetables, like spinach and collard greens, and orange colored fruits and vegetables such as mangos, oranges, cantaloupe, sweet potatoes and carrots are all excellent sources of the antioxidant beta-carotene. Fruits and vegetables containing lycopene, such as tomatoes, watermelon, guava, papaya, apricots and pink grapefruit, are also packed with antioxidants.
It is important that when you are purchasing fruits and vegetables for yourself and your family that you shop in the organic section. The produce available in most stores no longer contains the level of nutrients that it did 100 years ago. Because of pesticides and the diminished mineral levels in soils used today, eating non-organic produce will not provide you with the antioxidants (or vitamins and minerals) that your body needs. On average, organic produce contains nearly 30% more nutrients than non-organic and is grown without using harsh chemicals that can lead to further free radical exposure. Autumn is a great time to start a new healthy habit that your family will love, and eating 5 to 9 servings a day of scrumptious organic fruits and vegetables really can keep the doctor away.
What exactly are antioxidants and why do we need them? Antioxidants are nature's way of fighting off potentially dangerous molecules in the body. Such molecules come in the form of synthetic chemicals such as pesticides, plastics, and chlorine byproducts and are called free radicals. Free radicals are unstable molecules that essentially feed off of otherwise healthy molecules in order to survive. Every day tens of thousands of free radicals are generated within the body, causing cell damage that can lead to chronic and degenerative diseases if left unchecked.
The body sometimes creates its own free radicals in order to destroy viruses or bacteria. To balance out these unruly molecules, the body also creates antioxidants, which have the sole purpose of neutralizing free radicals. The body is only designed to create a certain amount of antioxidants on its own however, and as we are faced with an ever-growing number of environmental toxins, the body is less capable of fighting off the unwanted harmful invaders.
Fruits and vegetables provide the body with an added source of antioxidants that is needed to properly wage war against free radicals. Without the necessary intake of healthy fruits and vegetables, free radicals can spread and eventually lead to stroke, heart attack, arthritis, vision problems, Parkinson's disease, Alzheimer's disease and various types of cancer.
The benefits of getting your daily dose of fruits and vegetables are numerous! The antioxidant, Vitamin E, is wonderful for your heart. Vitamin E has the ability to essentially "mop up" the LDL ("bad") cholesterol in your arteries, allowing for the necessary elasticity and blood pressure levels to keep your heart pumping safely. Cholesterol, if left untreated, builds up as plaque on the inside walls of the arteries, impeding blood flow LDL and forcing the heart to work overtime to continue functioning. Eventually, plaque buildup can become so severe that it can create a blockage in the artery, leading to heart attack or stroke. By getting enough Vitamin E in your diet you can give your body the necessary antioxidants to prevent your LDL cholesterol levels from getting out of control.
Antioxidants can protect you against diabetes related damage. Free radicals thrive in the altered metabolic states of diabetics. But with the necessary antioxidants that fruits and vegetables can provide, free radicals can be neutralized, protecting your kidneys, blood vessels, eyes and heart from harmful damage.
Free radicals cause cancer cells to grow. Many studies have linked cancer, including those of the stomach, prostate, colon, breast, bladder, esophagus and pancreas, to free radicals. Eating your fruits and vegetables may not prevent cancer altogether, but can give your body the fighting chance that it needs. Antioxidants can neutralize cancer cells before they develop into a mass. A recent study at Harvard University found that men who ate the most tomato based foods (rich in antioxidants) had a 35% lower risk of developing prostate cancer than those who ate the least amount of tomato based foods.
Antioxidants slow the effects of aging! Free radicals damage the cells within our body that are vital to a youthful appearance and good health. Eating fruits and vegetables can slow down the loss of muscle elasticity that leads to wrinkles, boost your immunity making you less susceptible to illness, and put the breaks on memory failure, as free radicals injure the brain cells necessary for retaining information. Antioxidants are available in supplement form but are the most powerful when found in whole foods. The best practice is to combine a "greens" supplement (containing vitamins, minerals and antioxidants found in produce) with the recommended 5 to 9 servings of fruits and vegetables each day. Leafy vegetables, like spinach and collard greens, and orange colored fruits and vegetables such as mangos, oranges, cantaloupe, sweet potatoes and carrots are all excellent sources of the antioxidant beta-carotene. Fruits and vegetables containing lycopene, such as tomatoes, watermelon, guava, papaya, apricots and pink grapefruit, are also packed with antioxidants.
It is important that when you are purchasing fruits and vegetables for yourself and your family that you shop in the organic section. The produce available in most stores no longer contains the level of nutrients that it did 100 years ago. Because of pesticides and the diminished mineral levels in soils used today, eating non-organic produce will not provide you with the antioxidants (or vitamins and minerals) that your body needs. On average, organic produce contains nearly 30% more nutrients than non-organic and is grown without using harsh chemicals that can lead to further free radical exposure. Autumn is a great time to start a new healthy habit that your family will love, and eating 5 to 9 servings a day of scrumptious organic fruits and vegetables really can keep the doctor away.
Fruits and Vegetables Shown to Reduce Risk of Breast Cancer and its Recurrence
Eating a diet rich in fruits and vegetables drastically reduces the risk of ever getting breast cancer and of having a recurrence. Scientists at the University of Hong Kong have just released more research findings adding to the growing pile of evidence that selections from the produce section are the best bet for keeping away this dreaded disease.
The association between vegetable and fruit intake and breast cancer risk was evaluated using a hospital-based, case-controlled study. Four hundred and thirty-eight breast cancer cases were matched with an equal number of controls by age and place of residency. Their dietary intake was assessed by face-to-face interviews using a food frequency questionnaire. Multivariate logistical regression was used to estimate odds ratios.
Total vegetable and fruit intake was found to be inversely associated with breast cancer risk. The odds ratios of the highest quartile relative to the lowest quartile of total vegetable and fruit intake were 0.28 and 0.53 respectively. This means that those eating the lowest amounts had a 47% increased risk of breast cancer. Consumption of individual vegetable and fruit groups such as dark green leafy vegetables, cruciferous vegetables, carrots, tomatoes, bananas, melons (watermelon, papaya, and cantaloupe) was inversely and significantly related to breast cancer risk. An inverse association was also observed for vitamin A, carotene, vitamin C, vitamin E, and fiber intake. (International Journal of Cancer, July)
Fruits and vegetables modulate the cell cycle to safeguard health
People were created to eat fruits and vegetables. Several systems in the body depend on constituents from nature's garden for proper functioning. One of these is the cell cycle that regulates the growth and maintenance of all living things. During the cell cycle, chromosomes are duplicated, and one copy of each duplicated chromosome is transferred from the mother cell to the daughter cell. Proper regulation of this cycle is critical for the normal development and maintenance of health in multi-cellular organisms. If the cell cycle is not working as it should, cancer and other degenerative diseases may be the result.
The successful reproduction of new cells depends on two critical processes, the replication of DNA, and mitosis (the nuclear division of the daughter cell from the mother cell). Compounds from fruits and vegetables stand guard over this process and assure successful completion. (Frontiers in Bioscience, January, 2008)
In a world in which more and more genotoxins are constantly bombarding people, a greater intake of fruits and vegetables is necessary to modulate the effects of deregulation at cell cycle checkpoints and keep the cycle running smoothly creating new cells that are healthy. Up to ten servings of fruits and vegetables each day are now recommended by some health gurus.
Fruits and vegetables can reduce breast cancer recurrence by 40 percent
Scientists from the University of California examined the relationship between plasma carotenoid concentration as a biomarker of fruit and vegetable intake and the risk for a new breast cancer event in 1,550 women previously treated for early stage breast cancer. After 5 years of follow-up, those women with the highest plasma carotenoid concentrations had a 40% reduced risk for breast cancer recurrence. (Journal of Clinical Oncology, September, 2005).
Carotenoids are natural fat-soluble pigments found in certain plants. They provide the bright red, orange, yellow, blue and purple colorations found in the vegetable kingdom. Famous members of this family include beta-carotene found in carrots, spinach, kale and cantaloupe; lycopene found in tomatoes, pink grapefruit, watermelon, papaya, and apricots; and lutein, found in dark green leafy vegetables and blueberries.
Since carotenoids need lipids to become bioactive in the body, salads full of these colorful vegetables should always be eaten with some type of fat. The liberal use of extra virgin olive oil on a salad is a great way to bring its carotenoids to life. Fruits and nuts is another tasty combination. The healthy fats found in the nuts will bring to life all the carotenoids in the fruits. Snacking on dried fruits and nuts satisfies the sweet tooth while loading up the body with carotenoids. For best digestion, eat the fruits first and then the nuts rather than eating them together.
Fruits and vegetables with the highest anti-cancer activity
Almost all fruits and vegetables have anti-cancer activity. The superstars of the research labs are garlic and onions, cruciferous vegetables (broccoli, cabbage, kale, Brussels sprouts and greens), unbelliferous vegetables (carrots, celery, cilantro, parsley and parsnips), tomatoes, peppers, flax seeds, citrus, and soy. However, soy should never be eaten unless it is fermented in the traditional oriental manner and eaten as a small part of a mineral and protein rich meal.
Spirulina and chlorella are heavily pigmented microalgae. They are a nutrient rich vegetable food source rich in beta carotene and many other carotenoids, each with power to keep away breast cancer. They contain fatty acids to speed these carotenoids to work in the body.
Compounds from fruits and vegetables that have shown to help regulate the cell cycle include diindolymethane (DIM) from broccoli, apigenin from celery and parsley, curcumin from turmeric, epigallocatechin-3-gallate (EGCG) from green tea, resveratrol from red grapes and peanuts, genistein from soybeans, and silymarin from milk thistle. These are widely available as supplements.
The association between vegetable and fruit intake and breast cancer risk was evaluated using a hospital-based, case-controlled study. Four hundred and thirty-eight breast cancer cases were matched with an equal number of controls by age and place of residency. Their dietary intake was assessed by face-to-face interviews using a food frequency questionnaire. Multivariate logistical regression was used to estimate odds ratios.
Total vegetable and fruit intake was found to be inversely associated with breast cancer risk. The odds ratios of the highest quartile relative to the lowest quartile of total vegetable and fruit intake were 0.28 and 0.53 respectively. This means that those eating the lowest amounts had a 47% increased risk of breast cancer. Consumption of individual vegetable and fruit groups such as dark green leafy vegetables, cruciferous vegetables, carrots, tomatoes, bananas, melons (watermelon, papaya, and cantaloupe) was inversely and significantly related to breast cancer risk. An inverse association was also observed for vitamin A, carotene, vitamin C, vitamin E, and fiber intake. (International Journal of Cancer, July)
Fruits and vegetables modulate the cell cycle to safeguard health
People were created to eat fruits and vegetables. Several systems in the body depend on constituents from nature's garden for proper functioning. One of these is the cell cycle that regulates the growth and maintenance of all living things. During the cell cycle, chromosomes are duplicated, and one copy of each duplicated chromosome is transferred from the mother cell to the daughter cell. Proper regulation of this cycle is critical for the normal development and maintenance of health in multi-cellular organisms. If the cell cycle is not working as it should, cancer and other degenerative diseases may be the result.
The successful reproduction of new cells depends on two critical processes, the replication of DNA, and mitosis (the nuclear division of the daughter cell from the mother cell). Compounds from fruits and vegetables stand guard over this process and assure successful completion. (Frontiers in Bioscience, January, 2008)
In a world in which more and more genotoxins are constantly bombarding people, a greater intake of fruits and vegetables is necessary to modulate the effects of deregulation at cell cycle checkpoints and keep the cycle running smoothly creating new cells that are healthy. Up to ten servings of fruits and vegetables each day are now recommended by some health gurus.
Fruits and vegetables can reduce breast cancer recurrence by 40 percent
Scientists from the University of California examined the relationship between plasma carotenoid concentration as a biomarker of fruit and vegetable intake and the risk for a new breast cancer event in 1,550 women previously treated for early stage breast cancer. After 5 years of follow-up, those women with the highest plasma carotenoid concentrations had a 40% reduced risk for breast cancer recurrence. (Journal of Clinical Oncology, September, 2005).
Carotenoids are natural fat-soluble pigments found in certain plants. They provide the bright red, orange, yellow, blue and purple colorations found in the vegetable kingdom. Famous members of this family include beta-carotene found in carrots, spinach, kale and cantaloupe; lycopene found in tomatoes, pink grapefruit, watermelon, papaya, and apricots; and lutein, found in dark green leafy vegetables and blueberries.
Since carotenoids need lipids to become bioactive in the body, salads full of these colorful vegetables should always be eaten with some type of fat. The liberal use of extra virgin olive oil on a salad is a great way to bring its carotenoids to life. Fruits and nuts is another tasty combination. The healthy fats found in the nuts will bring to life all the carotenoids in the fruits. Snacking on dried fruits and nuts satisfies the sweet tooth while loading up the body with carotenoids. For best digestion, eat the fruits first and then the nuts rather than eating them together.
Fruits and vegetables with the highest anti-cancer activity
Almost all fruits and vegetables have anti-cancer activity. The superstars of the research labs are garlic and onions, cruciferous vegetables (broccoli, cabbage, kale, Brussels sprouts and greens), unbelliferous vegetables (carrots, celery, cilantro, parsley and parsnips), tomatoes, peppers, flax seeds, citrus, and soy. However, soy should never be eaten unless it is fermented in the traditional oriental manner and eaten as a small part of a mineral and protein rich meal.
Spirulina and chlorella are heavily pigmented microalgae. They are a nutrient rich vegetable food source rich in beta carotene and many other carotenoids, each with power to keep away breast cancer. They contain fatty acids to speed these carotenoids to work in the body.
Compounds from fruits and vegetables that have shown to help regulate the cell cycle include diindolymethane (DIM) from broccoli, apigenin from celery and parsley, curcumin from turmeric, epigallocatechin-3-gallate (EGCG) from green tea, resveratrol from red grapes and peanuts, genistein from soybeans, and silymarin from milk thistle. These are widely available as supplements.
Monday, April 19, 2010
Cruciferous Vegetables Proven to Prevent Breast Cancer
Research is continually showing the benefits of eating a diet high in cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts and cabbage. These veggies have been proven to prevent all sorts of cancer, including breast cancer. The way in which the active compounds in cruciferous vegetables inhibit breast cancer cells has been largely unknown. Now a study at UC Santa Barbara has shown why they are so effective.
Breast cancer is currently the second leading cause of cancer deaths in women. Consuming too many dead foods that don't offer anything of value to the body is one of the root causes. Adding cruciferous vegetables to the diet can fight this epidemic form of cancer.
Olga Azarenko, a graduate student at UCSB who worked on the team said, "These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.
"Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN," Azarenko added. "It has already been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death."
Isothiocyanate have the power to actually make changes on a genetic level. They can activate some genes that fight cancer and switch off others that fuel tumors.
Cruciferous vegetables prevent all sorts of cancer. One study of 50,000 men studied how different fruits and vegetables prevented bladder cancer. No significant associations were found between bladder cancer and the consumption of:
♦ Total fruits and vegetables
♦ Fruits only
♦ Vegetables only
♦ Yellow vegetables
♦ Green leafy vegetables
However, there was a 51 percent risk reduction for bladder cancer in those consuming more than 5 servings of cruciferous vegetables a week versus those consuming less than one a week.
Another study of 1000 men revealed that men who consumed 3 or more servings of cruciferous vegetables per week had a 41 percent reduced risk of prostate cancer compared to those that consumed only one or less a week.
Other studies have shown that broccoli sprouts are a natural sunscreen, protecting against skin cancer.
If everyone in the world ate at least 5 servings of cruciferous vegetables per week, we would see major shifts in health. Cruciferous vegetables are incredibly easy to add into the diet. Finely chopping raw broccoli and Brussels sprouts and sprinkling them over food will help them easily blend into other flavors. Adding broccoli sprouts is another way to get the incredible benefits of isothiocyanates.
Breast cancer is currently the second leading cause of cancer deaths in women. Consuming too many dead foods that don't offer anything of value to the body is one of the root causes. Adding cruciferous vegetables to the diet can fight this epidemic form of cancer.
Olga Azarenko, a graduate student at UCSB who worked on the team said, "These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.
"Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN," Azarenko added. "It has already been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death."
Isothiocyanate have the power to actually make changes on a genetic level. They can activate some genes that fight cancer and switch off others that fuel tumors.
Cruciferous vegetables prevent all sorts of cancer. One study of 50,000 men studied how different fruits and vegetables prevented bladder cancer. No significant associations were found between bladder cancer and the consumption of:
♦ Total fruits and vegetables
♦ Fruits only
♦ Vegetables only
♦ Yellow vegetables
♦ Green leafy vegetables
However, there was a 51 percent risk reduction for bladder cancer in those consuming more than 5 servings of cruciferous vegetables a week versus those consuming less than one a week.
Another study of 1000 men revealed that men who consumed 3 or more servings of cruciferous vegetables per week had a 41 percent reduced risk of prostate cancer compared to those that consumed only one or less a week.
Other studies have shown that broccoli sprouts are a natural sunscreen, protecting against skin cancer.
If everyone in the world ate at least 5 servings of cruciferous vegetables per week, we would see major shifts in health. Cruciferous vegetables are incredibly easy to add into the diet. Finely chopping raw broccoli and Brussels sprouts and sprinkling them over food will help them easily blend into other flavors. Adding broccoli sprouts is another way to get the incredible benefits of isothiocyanates.
Fruits and Vegetables Regulate the Cell Cycle to Prevent Cancer
It's amazing that more than 2000 years ago we realized many universal truths, and we did it without the scientific method. One person who really knew what he was talking about was Hippocrates, who said "Let food be thy medicine and medicine be thy food".
We lost our common sense for awhile and fell in love with a disease establishment that claimed science was on its side. Apparently we are now coming to earth again in a new age where science and sense meet. Scientists are now explaining the finer points of the truth Hippocrates was trying to tell us -- nature has provided us with all the tools we need to stay healthy. An example of this type of research is a study published in the January, 2008 edition ofFrontiers in Bioscience that deals with the importance of regulation of the cell cycle in prevention of cancer.
What is the cell cycle?
The growth and maintenance of plants, animals and humans is the result of an ordered series of events which constitute the cell cycle. During this cycle, chromosomes are duplicated and one copy of each duplicated chromosome is transferred from the mother cell to the daughter cell. Proper regulation of this cycle is essential for the normal development of multi-cellular organisms. If control of this cycle is lost for any reason, cancer or other degenerative diseases may be the result.
Successful cell replication depends on two critical processes: the replication of DNA, and mitosis -- the nuclear division of the daughter cell from the mother cell. The master controllers of these processes are protein kinases that regulate the proteins involved in this DNA replication and mitosis.
The research
For this study, scientists reviewed the sequence of events that regulate cell cycle progression with an eye towards the check points and mechanisms that cells employ to insure DNA stability during this cell cycle even in the face of genotoxic stress.
They noted that key transitions in the cell cycle are regulated by the activities of the various protein kinase complexes composed of cyclin and cyclin-dependent kinase (CDK) molecules. These cyclins are CDK binding partners which are required for kinase activity and are intimately linked to the cell cycle stage. CDK activity can be controlled by other mechanisms, such as the addition of a phosphate group, resulting in deregulation of the cell cycle. This is the process that leads to cancer.
Although diets rich in fruits and vegetables are increasingly being recommended for the prevention of cancer, their active ingredients and mechanisms of action have not been well understood. This research presents evidence that dietary agents identified from fruits and vegetables can act to modulate the effects of deregulated cell cycle checkpoints. It is through this mechanism that cancer may be prevented by dietary choice.
Compounds from fruits and vegetables that appeared particularly noteworthy were apigenin (celery, parsley), curcumin (turmeric), epigallocatechin-3-gallate (green tea), resveratrol (red grapes, peanuts and berries), genistein (soybeans), and silymarin (milk thistle).
We lost our common sense for awhile and fell in love with a disease establishment that claimed science was on its side. Apparently we are now coming to earth again in a new age where science and sense meet. Scientists are now explaining the finer points of the truth Hippocrates was trying to tell us -- nature has provided us with all the tools we need to stay healthy. An example of this type of research is a study published in the January, 2008 edition ofFrontiers in Bioscience that deals with the importance of regulation of the cell cycle in prevention of cancer.
What is the cell cycle?
The growth and maintenance of plants, animals and humans is the result of an ordered series of events which constitute the cell cycle. During this cycle, chromosomes are duplicated and one copy of each duplicated chromosome is transferred from the mother cell to the daughter cell. Proper regulation of this cycle is essential for the normal development of multi-cellular organisms. If control of this cycle is lost for any reason, cancer or other degenerative diseases may be the result.
Successful cell replication depends on two critical processes: the replication of DNA, and mitosis -- the nuclear division of the daughter cell from the mother cell. The master controllers of these processes are protein kinases that regulate the proteins involved in this DNA replication and mitosis.
The research
For this study, scientists reviewed the sequence of events that regulate cell cycle progression with an eye towards the check points and mechanisms that cells employ to insure DNA stability during this cell cycle even in the face of genotoxic stress.
They noted that key transitions in the cell cycle are regulated by the activities of the various protein kinase complexes composed of cyclin and cyclin-dependent kinase (CDK) molecules. These cyclins are CDK binding partners which are required for kinase activity and are intimately linked to the cell cycle stage. CDK activity can be controlled by other mechanisms, such as the addition of a phosphate group, resulting in deregulation of the cell cycle. This is the process that leads to cancer.
Although diets rich in fruits and vegetables are increasingly being recommended for the prevention of cancer, their active ingredients and mechanisms of action have not been well understood. This research presents evidence that dietary agents identified from fruits and vegetables can act to modulate the effects of deregulated cell cycle checkpoints. It is through this mechanism that cancer may be prevented by dietary choice.
Compounds from fruits and vegetables that appeared particularly noteworthy were apigenin (celery, parsley), curcumin (turmeric), epigallocatechin-3-gallate (green tea), resveratrol (red grapes, peanuts and berries), genistein (soybeans), and silymarin (milk thistle).
Vitamin D deficiency linked to more aggressive lymphoma
Lymphoma patients with vitamin D deficiency are twice as likely to die from their cancer than patients with sufficient blood levels of the vitamin, according to a study conducted by researchers from the Mayo Clinic and presented at a meeting of the American Society of Hematology.
Researchers took blood samples from 374 patients between 2002 and 2008 who had been recently diagnosed with a cancer of the white blood cells known as diffuse large B-cell lymphoma. The average participant age was 62.
Approximately 40 percent of all lymphomas are of the diffuse large-B cell type. The disease mainly affects people over the age of 50.
The researchers found that roughly 50 percent of all participants suffered from vitamin D deficiency at the beginning of the study, defined as having blood levels below 25 nanograms per liter. Over an average of three years of follow-up, patients with vitamin D deficiency were 50 percent more likely to have their cancer worsen and twice as likely to die as patients with vitamin levels above 25 nanograms per liter.
Researchers have known for a long time that vitamin D helps regulate calcium absorption and thus plays a crucial role in bone and dental health. Recent research suggests that the vitamin may also help regulate the immune system, and that higher levels can help prevent against chronic diseases such as Alzheimer's, cancer, diabetes and dementia. Some researchers are making the case that for these benefits, vitamin D levels must be maintained at a level closer to 40 nanograms per liter.
The Mayo Clinic researchers used the 25 nanogram per liter cutoff because that is the level at which the body begins to leach calcium from its own bones, and is therefore a well-defined deficiency threshold.
Prior research has suggested that vitamin D deficiency may worsen the prognosis for patients with breast, colon and throat cancers.
Sources for this story include: www.sciencenews.org.
Researchers took blood samples from 374 patients between 2002 and 2008 who had been recently diagnosed with a cancer of the white blood cells known as diffuse large B-cell lymphoma. The average participant age was 62.
Approximately 40 percent of all lymphomas are of the diffuse large-B cell type. The disease mainly affects people over the age of 50.
The researchers found that roughly 50 percent of all participants suffered from vitamin D deficiency at the beginning of the study, defined as having blood levels below 25 nanograms per liter. Over an average of three years of follow-up, patients with vitamin D deficiency were 50 percent more likely to have their cancer worsen and twice as likely to die as patients with vitamin levels above 25 nanograms per liter.
Researchers have known for a long time that vitamin D helps regulate calcium absorption and thus plays a crucial role in bone and dental health. Recent research suggests that the vitamin may also help regulate the immune system, and that higher levels can help prevent against chronic diseases such as Alzheimer's, cancer, diabetes and dementia. Some researchers are making the case that for these benefits, vitamin D levels must be maintained at a level closer to 40 nanograms per liter.
The Mayo Clinic researchers used the 25 nanogram per liter cutoff because that is the level at which the body begins to leach calcium from its own bones, and is therefore a well-defined deficiency threshold.
Prior research has suggested that vitamin D deficiency may worsen the prognosis for patients with breast, colon and throat cancers.
Sources for this story include: www.sciencenews.org.
Sunday, April 18, 2010
Increasing Fruits and Vegetables Leads to Permanent Weight Loss
(NaturalNews) Although most Americans find their waistlines expanding with each year, a few manage to stay slender and trim throughout their lives. These are the ones who capture attention and never seem to look their ages. How they do it was the subject of a recent Consumer Reports investigation that sought to determine if these people were genetically gifted, or whether they were in possession of a magic secret resembling the fountain of youth. The study found that getting a large part of nutrition from fruits and vegetables played a big part in keeping these people trim and youthful.
Eat more fruits and vegetables to reach and maintain ideal weight
Consumer Reports National Research Center asked subscribers to their magazine about their lifetime weight history and their eating, dieting, and exercising habits. A total of 21,632 readers completed the survey which identified three key groups: people who were never overweight during their lives, people who were once overweight but have kept themselves at least ten percent lighter for the last three years, and people who were overweight and would like to lose but are still close to their heaviest weight. The always thin people made up 16% of the sample, and the successful losers were 15% of the sample. Failed dieters made up 42%, with the rest not fitting into any category.
The group that had always been thin included a tiny 3% who said they never exercised and ate whatever they wanted. The rest of the always thin group was a lot like those in the successful losers group. This statistic belies the notion that people who have always been thin have some sort of hereditary advantage.
An analysis of the data revealed six key behaviors shared by the always thin and successful losers groups. These behaviors were defined by Consumer Reports as correlating highly with a healthy body mass index (BMI). Leading the list was the eating of fruits and vegetables. 49% of the always thin and successful losers groups said they ate five or more servings a day of fruits and vegetables for at least five days out of a week.
What about fruits and vegetables allows people to achieve a healthy BMI? Fruits and vegetables are low in calories, high in volume, and high in critically important nutrients. They provide the feeling of satiety that goes with fullness. When the stomach is filled with high volume foods that are not high in calories, there is less room to pack in more calorie dense foods.
Fruits and vegetables help weight loss by reducing energy density
A recent study from the Department of Nutritional Sciences at Pennsylvania State University studied the relationship of energy density to dietary outcome. They found that lowering the energy density by increasing the volume without changing nutrient content can enhance satiety and reduce energy intake at a meal. Satiation was shown to be influenced by energy density when the portions of macronutrients were constant. Since people tend to eat a consistent weight of food, when the energy density of the food is reduced, energy intake is also reduced. The effects of considering energy density have been seen across broad ranges of adults as well as in children. Both population based studies and long term clinical trials have shown that reducing the energy density of the diet by the addition of fruits and vegetables was associated with substantial weight loss even when people were not told to restrict calories. This study is from the March 19 edition of Physiology and Behavior.
Substituting beans and lentils for meat is a great way to lower the energy density of a meal. The calories are about the same, but beans and lentils are high in fiber. Beans and lentils are more filling than meat because a quarter pound of beans has a greater volume than a quarter pound of meat.
Fruits and vegetables are nutrient packed
Eating fruits and vegetables can turn off cravings for other types of foods and short circuit the food addiction cycle, helping to provide a boost to weight loss efforts. Nature has built into each of us the desire to eat because eating provides the body with the nutrition to function and maintain itself. If people choose to eat foods that do not contain the nutrients needed, the body will continue to send the signal that more eating is needed. Fruits and vegetables are nutrition powerhouses containing the vitamins, minerals, enzymes, fiber, antioxidants and protein needed for good health and avoidance of disease. When they are eaten, the body is satisfied and the signal to continue eating is extinguished.
The average person in American eats a diet containing only 8% fruits and vegetables. This does not provide nearly enough nutrition to extinguish the signal to eat more. If the other 92% of food eaten consists of nutrient poor processed foods or anything claiming to be low carb or low fat, the signal to keep on eating remains strong. To get real impact on weight and health, intake of fruits and vegetables must be drastically increased. Fruits and vegetables should make up the largest single block of food in the diet, with other foods added in small amounts. People increasing their fruit and vegetable intake while lowering the intake of foods deficient in nutrients will begin to see a difference in their weight and their energy levels.
Choose fruits and vegetables by their color
To gain full spectrum nutrition, eat a variety of colorful fruits and vegetables at every meal. Here are the superstars of nutrition in each color group:
Super greens: These vegetables should make up the foundation of your daily vegetable intake. Dark green leafy vegetables such as spinach, chard, turnip greens, mustard and collard greens, and deep green lettuces, are high in folate, a B vitamin that shows promising results in preventing heart disease. They are treasure chests of detoxifying chlorophyll. Broccoli and Brussels sprouts contain sulforaphane, a potent phytochemical found in all cruciferous vegetables that has been found able to detoxify carcinogens before they do damage to the body. Sulforaphane is also a potent antioxidant with a life in the body of up to three days, vastly surpassing many other antioxidants in staying power. Broccoli sprouts are the best source of supforaphane.
Super reds: Red fruits and vegetables are chocked full of lycopene, the carotenoid that offers high levels of protection against prostate cancer. Find lycopene in red bell peppers, watermelon, pink or red grapefruit, and tomatoes. Cooked tomatoes contain much greater levels of lycopene than tomatoes eaten raw. Red cabbage is full of vitamins and minerals. It is rich in Vitamins C and K, and has all the anti-cancer benefits of other cruciferous vegetables. And don't forget to include red beans. They are one of the best sources of molybdenum and are loaded with protein.
Super oranges: Orange fruits and vegetables are high in beta carotene, notable for its ability to prevent cancers of the lung, esophagus and stomach. They lower risk of heart disease and boost the immune system to keep infections away and make sure cancers don't get started. Carrots, sweet potatoes, mangos, pumpkins and oranges are the main representatives in this group. Each offers a unique profile of vitamins, minerals and antioxidants. Sweet potatoes are extremely rich in carotenoids and can be eaten by people allergic to nightshade alkaloids.
Super purples: Grapes, blueberries, prunes, and eggplant are the main representatives of the purples. They are known cancer fighters. The anthocyanins providing their distinctive color also give these foods the ability to ward off heart disease by preventing clot formation. Lutein, a carotenoid found in blueberries, reduces the risk of heart disease and stoke and guards against age-related macular degeneration. Prunes are packed with antioxidants. Antioxidants lead the fight against aging.
Super whites: Potatoes, white beans, cauliflower, mushrooms, bananas, onions and garlic are each unique in what they have to offer. Potatoes offer more potassium than just about any other food. Bananas provide energy boosting natural sugars along with Vitamins B6 and C. White beans offer lots of fiber and high quality protein along with a broad spectrum of minerals. Mushrooms are good vegetable source of Vitamin D. Onions and garlic are legendary for their ability to fight cancer, heart disease, and increase the overall antioxidant level of the body.
Super browns: This category is all about beans and lentils. These are foods with some of the highest levels of protein in the vegetable kingdom. Add some rice or corn and this protein is perfect for humans. Pintos and lentils are great sources of manganese, copper, phosphorus, magnesium, iron, potassium, and Vitamin B1. Their high fiber content keeps cholesterol levels right where they should be.
Upping the amount of fruits and vegetables in the diet is easy
Look at the list of super fruits and vegetables and pick out the ones you really like. Phase in your favorites at first and slowly phase out the processed foods and meat. You don't have to give them up entirely, because your goal is simply to make fruits and vegetables a greater part of your diet. Once you begin eating more of them, you will find that you no longer have cravings. Even the craving for sugar and other sweets will be stilled by the delicious sweet taste of the fruits you choose. Try visiting a salad bar for lunch or dinner and filling your plate with a multitude of colors. As you add more and more fruits and vegetables you will build up your nutrient reserves and start to feel really great. The extra energy you have may even increase your interest in exercise. Replacing many meat and dairy products with fruits and vegetables will help you quickly lose any unwanted pounds. After awhile it will be you who looks young and captures attention.
For more information see:
http://www.consumerreports.org/cro/...
http://www.chathamjournal.com/weekl...
http://www.peertrainer.com/diet/why...
Eat more fruits and vegetables to reach and maintain ideal weight
Consumer Reports National Research Center asked subscribers to their magazine about their lifetime weight history and their eating, dieting, and exercising habits. A total of 21,632 readers completed the survey which identified three key groups: people who were never overweight during their lives, people who were once overweight but have kept themselves at least ten percent lighter for the last three years, and people who were overweight and would like to lose but are still close to their heaviest weight. The always thin people made up 16% of the sample, and the successful losers were 15% of the sample. Failed dieters made up 42%, with the rest not fitting into any category.
The group that had always been thin included a tiny 3% who said they never exercised and ate whatever they wanted. The rest of the always thin group was a lot like those in the successful losers group. This statistic belies the notion that people who have always been thin have some sort of hereditary advantage.
An analysis of the data revealed six key behaviors shared by the always thin and successful losers groups. These behaviors were defined by Consumer Reports as correlating highly with a healthy body mass index (BMI). Leading the list was the eating of fruits and vegetables. 49% of the always thin and successful losers groups said they ate five or more servings a day of fruits and vegetables for at least five days out of a week.
What about fruits and vegetables allows people to achieve a healthy BMI? Fruits and vegetables are low in calories, high in volume, and high in critically important nutrients. They provide the feeling of satiety that goes with fullness. When the stomach is filled with high volume foods that are not high in calories, there is less room to pack in more calorie dense foods.
Fruits and vegetables help weight loss by reducing energy density
A recent study from the Department of Nutritional Sciences at Pennsylvania State University studied the relationship of energy density to dietary outcome. They found that lowering the energy density by increasing the volume without changing nutrient content can enhance satiety and reduce energy intake at a meal. Satiation was shown to be influenced by energy density when the portions of macronutrients were constant. Since people tend to eat a consistent weight of food, when the energy density of the food is reduced, energy intake is also reduced. The effects of considering energy density have been seen across broad ranges of adults as well as in children. Both population based studies and long term clinical trials have shown that reducing the energy density of the diet by the addition of fruits and vegetables was associated with substantial weight loss even when people were not told to restrict calories. This study is from the March 19 edition of Physiology and Behavior.
Substituting beans and lentils for meat is a great way to lower the energy density of a meal. The calories are about the same, but beans and lentils are high in fiber. Beans and lentils are more filling than meat because a quarter pound of beans has a greater volume than a quarter pound of meat.
Fruits and vegetables are nutrient packed
Eating fruits and vegetables can turn off cravings for other types of foods and short circuit the food addiction cycle, helping to provide a boost to weight loss efforts. Nature has built into each of us the desire to eat because eating provides the body with the nutrition to function and maintain itself. If people choose to eat foods that do not contain the nutrients needed, the body will continue to send the signal that more eating is needed. Fruits and vegetables are nutrition powerhouses containing the vitamins, minerals, enzymes, fiber, antioxidants and protein needed for good health and avoidance of disease. When they are eaten, the body is satisfied and the signal to continue eating is extinguished.
The average person in American eats a diet containing only 8% fruits and vegetables. This does not provide nearly enough nutrition to extinguish the signal to eat more. If the other 92% of food eaten consists of nutrient poor processed foods or anything claiming to be low carb or low fat, the signal to keep on eating remains strong. To get real impact on weight and health, intake of fruits and vegetables must be drastically increased. Fruits and vegetables should make up the largest single block of food in the diet, with other foods added in small amounts. People increasing their fruit and vegetable intake while lowering the intake of foods deficient in nutrients will begin to see a difference in their weight and their energy levels.
Choose fruits and vegetables by their color
To gain full spectrum nutrition, eat a variety of colorful fruits and vegetables at every meal. Here are the superstars of nutrition in each color group:
Super greens: These vegetables should make up the foundation of your daily vegetable intake. Dark green leafy vegetables such as spinach, chard, turnip greens, mustard and collard greens, and deep green lettuces, are high in folate, a B vitamin that shows promising results in preventing heart disease. They are treasure chests of detoxifying chlorophyll. Broccoli and Brussels sprouts contain sulforaphane, a potent phytochemical found in all cruciferous vegetables that has been found able to detoxify carcinogens before they do damage to the body. Sulforaphane is also a potent antioxidant with a life in the body of up to three days, vastly surpassing many other antioxidants in staying power. Broccoli sprouts are the best source of supforaphane.
Super reds: Red fruits and vegetables are chocked full of lycopene, the carotenoid that offers high levels of protection against prostate cancer. Find lycopene in red bell peppers, watermelon, pink or red grapefruit, and tomatoes. Cooked tomatoes contain much greater levels of lycopene than tomatoes eaten raw. Red cabbage is full of vitamins and minerals. It is rich in Vitamins C and K, and has all the anti-cancer benefits of other cruciferous vegetables. And don't forget to include red beans. They are one of the best sources of molybdenum and are loaded with protein.
Super oranges: Orange fruits and vegetables are high in beta carotene, notable for its ability to prevent cancers of the lung, esophagus and stomach. They lower risk of heart disease and boost the immune system to keep infections away and make sure cancers don't get started. Carrots, sweet potatoes, mangos, pumpkins and oranges are the main representatives in this group. Each offers a unique profile of vitamins, minerals and antioxidants. Sweet potatoes are extremely rich in carotenoids and can be eaten by people allergic to nightshade alkaloids.
Super purples: Grapes, blueberries, prunes, and eggplant are the main representatives of the purples. They are known cancer fighters. The anthocyanins providing their distinctive color also give these foods the ability to ward off heart disease by preventing clot formation. Lutein, a carotenoid found in blueberries, reduces the risk of heart disease and stoke and guards against age-related macular degeneration. Prunes are packed with antioxidants. Antioxidants lead the fight against aging.
Super whites: Potatoes, white beans, cauliflower, mushrooms, bananas, onions and garlic are each unique in what they have to offer. Potatoes offer more potassium than just about any other food. Bananas provide energy boosting natural sugars along with Vitamins B6 and C. White beans offer lots of fiber and high quality protein along with a broad spectrum of minerals. Mushrooms are good vegetable source of Vitamin D. Onions and garlic are legendary for their ability to fight cancer, heart disease, and increase the overall antioxidant level of the body.
Super browns: This category is all about beans and lentils. These are foods with some of the highest levels of protein in the vegetable kingdom. Add some rice or corn and this protein is perfect for humans. Pintos and lentils are great sources of manganese, copper, phosphorus, magnesium, iron, potassium, and Vitamin B1. Their high fiber content keeps cholesterol levels right where they should be.
Upping the amount of fruits and vegetables in the diet is easy
Look at the list of super fruits and vegetables and pick out the ones you really like. Phase in your favorites at first and slowly phase out the processed foods and meat. You don't have to give them up entirely, because your goal is simply to make fruits and vegetables a greater part of your diet. Once you begin eating more of them, you will find that you no longer have cravings. Even the craving for sugar and other sweets will be stilled by the delicious sweet taste of the fruits you choose. Try visiting a salad bar for lunch or dinner and filling your plate with a multitude of colors. As you add more and more fruits and vegetables you will build up your nutrient reserves and start to feel really great. The extra energy you have may even increase your interest in exercise. Replacing many meat and dairy products with fruits and vegetables will help you quickly lose any unwanted pounds. After awhile it will be you who looks young and captures attention.
For more information see:
http://www.consumerreports.org/cro/...
http://www.chathamjournal.com/weekl...
http://www.peertrainer.com/diet/why...
Raw Broccoli, Cabbage Slash Bladder Cancer Risk by 40 Percent; Cooking Destroys Benefits
(NaturalNews) Eating as little as three small servings of raw cruciferous vegetables per month, such as broccoli and cabbage, has been found to decrease the risk of developing bladder cancer by an astonishing 40 percent. This was discovered by researchers from the Roswell Park Cancer Institute in Buffalo. The study is only one of several that have recently added to the evidence that raw fruits and vegetables dramatically lower cancer risk.
In this study, researchers conducted a survey on the dietary habits of 1,100 people, 275 of whom had bladder cancer. They found that among both smokers and non-smokers, those who ate three or more servings of raw cruciferous vegetables each month had a 40 percent lower risk of developing bladder cancer. Compared with smokers who did not eat that amount, non-smokers who ate three or more servings of raw cruciferous vegetables per month had a 73 percent lower chance of developing bladder cancer.
Keep in mind that this research only involved three small servings a month! That's a ridiculously small amount of vegetable matter, and yet it had a profound anti-cancer effect.
Given that these cruciferous anti-cancer nutrients only stay in the body for about twelve hours, these study subjects only experienced a total of about 36 hours with these nutrients (out of a total of 720 hours in a typical month). In other words, they only had these anti-cancer nutrients in their bodies five percent of the time and yet, astonishingly, their bladder cancer rates plummeted by 40 percent!
Also remarkably, the researchers did not find a protective benefit from eating the same quantity of cooked cruciferous vegetables. This indicates that the anti-cancer properties of cruciferous vegetables are destroyed by cooking.
This is exactly what the leaders of the raw foods movement have been saying for years: Dr. Gabriel Cousens (www.TreeofLife.nu), David Wolfe (www.SunFood.com), the Boutenko family (www.RawFamily.com), David Rain (www.JuiceFeasting.com), Nomi Shannon (www.RawGourmet.com), Angela Stokes (www.RawReform.com), Brian Clement (www.hippocratesinst.com), Max Gerson (www.Gerson.org) and many others.
Keep in mind, too, that conventional medicine pill pushers have derided the raw foods movement for years, claiming raw foods have absolutely no health effects whatsoever on the human body. That outmoded view, of course, is considered hopelessly ancient by all but the most out-of-touch doctors and skeptics. What we're finding today is not only that raw foods are good medicine, but in fact raw foods are the BEST medicine for virtually all the big diseases now devastating Western civilization.
The findings of the Roswell Park study were presented at a meeting of the American Association of Cancer Research in Philadelphia.
In this study, researchers conducted a survey on the dietary habits of 1,100 people, 275 of whom had bladder cancer. They found that among both smokers and non-smokers, those who ate three or more servings of raw cruciferous vegetables each month had a 40 percent lower risk of developing bladder cancer. Compared with smokers who did not eat that amount, non-smokers who ate three or more servings of raw cruciferous vegetables per month had a 73 percent lower chance of developing bladder cancer.
Keep in mind that this research only involved three small servings a month! That's a ridiculously small amount of vegetable matter, and yet it had a profound anti-cancer effect.
Given that these cruciferous anti-cancer nutrients only stay in the body for about twelve hours, these study subjects only experienced a total of about 36 hours with these nutrients (out of a total of 720 hours in a typical month). In other words, they only had these anti-cancer nutrients in their bodies five percent of the time and yet, astonishingly, their bladder cancer rates plummeted by 40 percent!
Also remarkably, the researchers did not find a protective benefit from eating the same quantity of cooked cruciferous vegetables. This indicates that the anti-cancer properties of cruciferous vegetables are destroyed by cooking.
This is exactly what the leaders of the raw foods movement have been saying for years: Dr. Gabriel Cousens (www.TreeofLife.nu), David Wolfe (www.SunFood.com), the Boutenko family (www.RawFamily.com), David Rain (www.JuiceFeasting.com), Nomi Shannon (www.RawGourmet.com), Angela Stokes (www.RawReform.com), Brian Clement (www.hippocratesinst.com), Max Gerson (www.Gerson.org) and many others.
Keep in mind, too, that conventional medicine pill pushers have derided the raw foods movement for years, claiming raw foods have absolutely no health effects whatsoever on the human body. That outmoded view, of course, is considered hopelessly ancient by all but the most out-of-touch doctors and skeptics. What we're finding today is not only that raw foods are good medicine, but in fact raw foods are the BEST medicine for virtually all the big diseases now devastating Western civilization.
The findings of the Roswell Park study were presented at a meeting of the American Association of Cancer Research in Philadelphia.
Scientists find walnuts fight prostate cancer
(NaturalNews) Walnuts are a rich plant source of omega-3s, the fatty acids also found in cold water fish like salmon. Omega-3s are known to lower the risk of a host of health problems from depression to heart disease. Walnuts are also loaded with gamma tocopherol (a form of vitamin E), phytochemicals known as polyphenols, and antioxidants. Now, for the first time, scientists have reported that these nutrient-rich nuts have the ability to reduce the size and growth of prostate cancer.
Scientists from the University of California-Davis just reported their discovery at the 239th National Meeting of the American Chemical Society (ACS), being held in San Francisco this week. "Walnuts should be part of a prostate-healthy diet," Paul Davis, Ph.D., who headed the study, said in a statement to the media. "They should be part of a balanced diet that includes lots of fruits and vegetables."
Approximately 190,000 men in the United States will be diagnosed with prostate cancer this year. According to the University of California-Davis scientists, research suggests that diet is among the most important factors in influencing a man's risk for developing prostate cancer. For example, there's evidence that eating tomatoes and drinking pomegranate juice may reduce the chance of ever having prostate cancer.
Recently, scientists have found that walnuts could fight cardiovascular disease by reducing levels of endothelin, a substance that increases inflammation in blood vessels. Because men with prostate cancer are known to have elevated levels of endothelin, the University of California-Davis scientists reasoned that eating walnuts could be beneficial in preventing and/or treating prostate cancer.
Davis and his research team conducted their study on laboratory mice that had been genetically programmed to develop prostate cancer. One group of the animals ate the equivalent of about 2.5 ounces of walnuts per day in a human diet (equal to approximately 14 shelled nuts) for two months. A control group of mice did not receive any walnuts in their diet.
When the genetically induced prostate cancers developed in the walnut-fed animals, their tumors were only about half as large as those of the control mice. What's more, the cancers in the walnut eating rodents also grew 30 percent slower.
So what was going on in the bodies of the mice who ate walnuts? The researchers found those mice had lower levels of insulin-like growth factor-1. That's a crucial finding because high levels of this protein are thought to increase the risk of developing prostate cancer.
To further investigate why walnuts had the ability to fight prostate cancer, the researchers used gene chip technology to track changes in gene levels in the animals' tumors as well as in the livers of the mice. The results showed eating walnuts had a significantly beneficial effect on both tumor and liver genes that have been shown to be involved in controlling the growth of malignant tumors.
Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.
Scientists from the University of California-Davis just reported their discovery at the 239th National Meeting of the American Chemical Society (ACS), being held in San Francisco this week. "Walnuts should be part of a prostate-healthy diet," Paul Davis, Ph.D., who headed the study, said in a statement to the media. "They should be part of a balanced diet that includes lots of fruits and vegetables."
Approximately 190,000 men in the United States will be diagnosed with prostate cancer this year. According to the University of California-Davis scientists, research suggests that diet is among the most important factors in influencing a man's risk for developing prostate cancer. For example, there's evidence that eating tomatoes and drinking pomegranate juice may reduce the chance of ever having prostate cancer.
Recently, scientists have found that walnuts could fight cardiovascular disease by reducing levels of endothelin, a substance that increases inflammation in blood vessels. Because men with prostate cancer are known to have elevated levels of endothelin, the University of California-Davis scientists reasoned that eating walnuts could be beneficial in preventing and/or treating prostate cancer.
Davis and his research team conducted their study on laboratory mice that had been genetically programmed to develop prostate cancer. One group of the animals ate the equivalent of about 2.5 ounces of walnuts per day in a human diet (equal to approximately 14 shelled nuts) for two months. A control group of mice did not receive any walnuts in their diet.
When the genetically induced prostate cancers developed in the walnut-fed animals, their tumors were only about half as large as those of the control mice. What's more, the cancers in the walnut eating rodents also grew 30 percent slower.
So what was going on in the bodies of the mice who ate walnuts? The researchers found those mice had lower levels of insulin-like growth factor-1. That's a crucial finding because high levels of this protein are thought to increase the risk of developing prostate cancer.
To further investigate why walnuts had the ability to fight prostate cancer, the researchers used gene chip technology to track changes in gene levels in the animals' tumors as well as in the livers of the mice. The results showed eating walnuts had a significantly beneficial effect on both tumor and liver genes that have been shown to be involved in controlling the growth of malignant tumors.
Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.
Want to save the planet? Eat less meat and dairy
(NaturalNews) The British government has released major recommendations for a diet that is good for both the planet and human health, and reducing consumption of animal products is one of its top priorities.
"So far we've had fragmented and contradictory thinking on what dietary intakes should be. Advice to consumers ought to change and stop compartmentalizing issues," said Tim Lang, commissioner of the independent Sustainable Development Commission, which issued the report. "Cutting down on meat and dairy [and] eating only sustainably sourced fish, fruit and vegetables, would all help reduce the impact of our food system as well as improving health."
In addition to substantially reducing rates of cardiovascular disease, cancer and foodborne illness, a population-wide shift away from meat and dairy would put a major dent in global water use, greenhouse gas emissions and deforestation, the report said. Farm land would be freed for more efficient and sustainable uses, food prices would go down and employment would go up.
The report does not encourage the elimination of meat and dairy consumption, but notes that livestock should be grass-fed rather than grain-fed, and fish should be caught sustainably. It does not let vegetables off the hook, noting that soy and palm oil plantations are currently destroying large sections of habitat to produce food of low nutrient value, and encourages organic and other sustainable farming practices.
The report also urges British consumers to eat more locally and in season, which may mean accepting that not all foods will be available at all times of year, and that not every tomato will be entirely unblemished. It urges people to walk to the store or order their food online.
Reducing waste is another major goal of the SDC recommendations, which encourage people to stop eating more calories than they need and to scale back consumption of processed, fatty, sugary and stimulant food and beverages, and bottled water. In addition to reducing rates of obesity, diabetes and tooth decay, this shift would reduce greenhouse gas emissions and lead to better land use.
Sources for this story include: www.guardian.co.uk.
"So far we've had fragmented and contradictory thinking on what dietary intakes should be. Advice to consumers ought to change and stop compartmentalizing issues," said Tim Lang, commissioner of the independent Sustainable Development Commission, which issued the report. "Cutting down on meat and dairy [and] eating only sustainably sourced fish, fruit and vegetables, would all help reduce the impact of our food system as well as improving health."
In addition to substantially reducing rates of cardiovascular disease, cancer and foodborne illness, a population-wide shift away from meat and dairy would put a major dent in global water use, greenhouse gas emissions and deforestation, the report said. Farm land would be freed for more efficient and sustainable uses, food prices would go down and employment would go up.
The report does not encourage the elimination of meat and dairy consumption, but notes that livestock should be grass-fed rather than grain-fed, and fish should be caught sustainably. It does not let vegetables off the hook, noting that soy and palm oil plantations are currently destroying large sections of habitat to produce food of low nutrient value, and encourages organic and other sustainable farming practices.
The report also urges British consumers to eat more locally and in season, which may mean accepting that not all foods will be available at all times of year, and that not every tomato will be entirely unblemished. It urges people to walk to the store or order their food online.
Reducing waste is another major goal of the SDC recommendations, which encourage people to stop eating more calories than they need and to scale back consumption of processed, fatty, sugary and stimulant food and beverages, and bottled water. In addition to reducing rates of obesity, diabetes and tooth decay, this shift would reduce greenhouse gas emissions and lead to better land use.
Sources for this story include: www.guardian.co.uk.
Green tea prevents eye disease
(NaturalNews) Recent research out of Hong Kong is indicating that certain substances found in green tea work to penetrate eye tissue and prevent eye disease. Catechins, a type of antioxidant, are one such substance that researchers say helps to prevent ocular degeneration and oxidative stress.
Published in the Journal of Agricultural and Food Chemistry, the paper presented by the research team from the Department of Ophthalmology and Visual Sciences at the University of Hong Kong explains how eye tissues, such as the lens and retina, actually absorb beneficial nutrients and protect the overall eye structure from disease. The paper is one of the first of its kind to illustrate this specific benefit.
The growing list of health benefits that can be derived from consuming green tea is noteworthy. It is chock full of vitamins, minerals and antioxidants that protect the body against a host of different ailments. Vitamins C and E, lutein and zeaxanthin, which are all present in green tea, happen to provide specific protection to the eyes against diseases like glaucoma.
For the study, scientists fed laboratory rats green tea for a period of time and later dissected and analyzed their eye tissues. They found that significant amounts of catechins had been absorbed into the rats' eyes. The retina absorbed the most gallocatechins while the aqueous humor absorbed the most epigallocatechins.
Prior to the study, researchers had only speculated about potential ocular benefits from drinking green tea. It was unknown whether or not the nutrients in green tea were actually capable of making their way through a person's system, permeating eye tissue, and offering any substantial benefit. The study has verified that green tea's components are, indeed, capable of spreading throughout the body and into the eye, offering up to 20 hours of protection.
The epigallocatechin-3-gallates (EGCG) in green tea have been shown to stop the growth of malignant cancer cells. A study conducted in China revealed that the more green tea a person drinks, the less risk he or she has of developing stomach, esophageal, prostate, pancreatic and colorectal cancers.
Green tea's catechins also help to prevent blood clots, atherosclerosis, heart disease, diabetes, stroke and dementia, and they effectively lower bad cholesterol levels.
Research seems to indicate that regular consumption of green tea offers the greatest benefits. As opposed to black tea, green tea is unfermented, which for tea means that it contains the highest level of beneficial nutrients and antioxidants.
Published in the Journal of Agricultural and Food Chemistry, the paper presented by the research team from the Department of Ophthalmology and Visual Sciences at the University of Hong Kong explains how eye tissues, such as the lens and retina, actually absorb beneficial nutrients and protect the overall eye structure from disease. The paper is one of the first of its kind to illustrate this specific benefit.
The growing list of health benefits that can be derived from consuming green tea is noteworthy. It is chock full of vitamins, minerals and antioxidants that protect the body against a host of different ailments. Vitamins C and E, lutein and zeaxanthin, which are all present in green tea, happen to provide specific protection to the eyes against diseases like glaucoma.
For the study, scientists fed laboratory rats green tea for a period of time and later dissected and analyzed their eye tissues. They found that significant amounts of catechins had been absorbed into the rats' eyes. The retina absorbed the most gallocatechins while the aqueous humor absorbed the most epigallocatechins.
Prior to the study, researchers had only speculated about potential ocular benefits from drinking green tea. It was unknown whether or not the nutrients in green tea were actually capable of making their way through a person's system, permeating eye tissue, and offering any substantial benefit. The study has verified that green tea's components are, indeed, capable of spreading throughout the body and into the eye, offering up to 20 hours of protection.
The epigallocatechin-3-gallates (EGCG) in green tea have been shown to stop the growth of malignant cancer cells. A study conducted in China revealed that the more green tea a person drinks, the less risk he or she has of developing stomach, esophageal, prostate, pancreatic and colorectal cancers.
Green tea's catechins also help to prevent blood clots, atherosclerosis, heart disease, diabetes, stroke and dementia, and they effectively lower bad cholesterol levels.
Research seems to indicate that regular consumption of green tea offers the greatest benefits. As opposed to black tea, green tea is unfermented, which for tea means that it contains the highest level of beneficial nutrients and antioxidants.
