Memory Boosting Food

                                                                    Memory boosting food

#1 Blueberry – This Berry help reverse age-related problems into the área of brain function, improve learning, motor skills, and vision.

#2 Green Tea –EGCG protects the brain, it lowers the amount of protein that build up as plaque linked to memory loss and nerve damage.

#3 Dark Chocolate – reduces the inflammation and may help prevent oxidation in the brain, which is the precursor to many neurological diseases.

#4 Apples – apples could have dementia-fighting qualities. Vitamin C is a known factor in the reduction of Alzheimers.

#5 Avocado – this healthy mono-unsaturated fat increases blood flow to the brain. That means more oxygen getting to those parts of the brain that help you to think and to remember details.

Contraindications for Marijuana Us

Marijuana is called Huo Ma in Traditional Chinese Medicine, which literally translates as “Fire Hemp.” The only part of the marijuana plant used in TCM is the hemp seed, which is used to nourish the blood and lubricate the bowels. TCM views the rest of the marijuana plant has a powerful, and even harsh herb whose hot nature should be softened so as to avoid long term side effects. We do not condone or condemn medical marijuana use. We seek to support personal empowerment and educated choice. The following is a list copied from the Marijuana Syndromes website:

13 Dangerous Conditions for Marijuana Use

Traditional Chinese Medicine believes there are 13 conditions that marijuana is very dangerous for. If you have any of these conditions, don’t even think of taking marijuana.

1) Stroke

If you’ve had a stroke, especially recently, stay away from marijuana. Marijuana’s effects on the small vessels in your brain could lead to serious or fatal consequences. Don’t do it!

2) Pregnancy

Marijuana crosses the placental barrier. That means when mommy gets stoned, baby does, too. The effects of a drug as powerful as marijuana on a very tiny and developing nervous system in a fetus are not something that you want to subject your child’s development to. Be responsible. Don’t do it!

3) Breastfeeding

Marijuana comes through your breast milk when you get stoned. So if you’re getting high, your baby is, too. Your baby will not benefit in any way from getting stoned. If you get high at this time, you run the risk and hold the responsibility for the long-term damage you may do to your child’s growth and development when you introduce marijuana into his or her delicate young system.

Even if none of the items above were true, there’s another more immediate danger in taking marijuana if you’re breastfeeding. Marijuana’s hot and toxic nature can irritate your baby. You don’t want to take marijuana at this time for the same reasons that you wouldn’t want to eat garlic or eat spicy foods. All of these substances travel through your milk and make your baby uncomfortable and colicky. Don’t do it!

4) Menopause

The many discomforts that women face during menopause come from rising heat and diminishing reserves of yin and blood. This is a time when you want to cool everything down and nourish your yin. Even a small amount of marijuana at this time can interact with the processes your body is already in ways that will add to your suffering. Don’t do it!

5) Menstruation

Your body is using its body fluids and components of your blood during this time to flow unwanted material out of your body. This is a time of cleansing and rejuvenation. If you take marijuana during this time, it does at least three things that can interfere with and damage this process:

1) It can influence and alter your hormonal cycle at the point of your greatest vulnerability.

2) It may heat up your blood, which can alter the flow of your menstruation.

3) It can dry and irritate the delicate membranes that are working their hardest to have this process go as smoothly as possible for you.

Be kind to your body at this time. Don’t put a flamethrower on the garden of your fertility.

6) Diabetes

Diabetes is caused by excessive heat in the digestive system that burns up the functions of the pancreas. The heat and poison of marijuana can go straight into the digestive system and overstimulate it. In other words, if you’ve got diabetes, marijuana gives you more of what you’ve already got a problem with. Don’t do it!

7) Hyperthyroidism

Hyperthyroidism is usually caused by a condition of heat in the liver and lung systems. The heat and poison of marijuana can push this heat even further and create more pressure on your already hyperactive thyroid. Don’t do it!

Schizophrenia, including family history of schizophrenia

Marijuana induces schizophrenic brainwave patterns in the people who take it. This can set up a very negative resonance in the brain if you already have schizophrenia or the tendency exists in your family. Don’t do it!

9) Acne or other skin issues

Acne and the vast majority of skin issues come from excessive heat and sometimes poison in the blood. If you already have problems of this type, then the heat and poison of marijuana will go into the level of your blood more quickly that it would in a healthy person. This extra heat and poison, right in the area that you least need it, will not help you and it can easily make your skin problems worse. Don’t do it!

10) Flu, especially with a sore throat

Many viruses have a hot and poisonous nature in the same way that marijuana does. The heat and poison of the virus may synergize with the marijuana in your body and make the whole condition much worse. Don’t do it!

11) Herpes and Shingles

The herpes virus is a very hot and toxic virus. If you take marijuana it can set up a perfect internal environment for the herpes to get a strong hold on you. This can easily lead to a breakout.

If you’ve already had a breakout, taking marijuana is the last thing that you want to do, because it can feed the fire and poison of the herpes. This can be tricky, especially with shingles, because marijuana may help with the pain you’re experiencing from the shingles but actually make the overall condition worse. Don’t do it! Try acupuncture instead.

12) Bad breath

Bad breath is usually caused by excessive heat in the stomach and stomach channels. Marijuana’s main pathway in the body is through the stomach channels. This can aggravate your bad breath in a big way. Don’t do it!

13) Sinus Infections

Also a condition of excessive heat in the stomach and large intestine channels, marijuana can really aggravate the toxic qualities of this type of infection. Be especially careful if you have any yellow, green or red mucous or discharge from your sinuses, as this indicates the presence of large amounts of toxic heat in this area. Don’t do it!

Responsible Use

Using marijuana and abusing it are totally different things. A large part of responsible use means knowing when it might be OK to use marijuana and when it’s clearly not.

If you use marijuana, there are many ways that you can enhance its positive aspects and diminish or eliminate its negative ones. Timing is important among these techniques. The more you can learn about your body, its cycles and the nature of marijuana’s qualities, the more empowered you’ll be to stay on a positive path with it.

World’s 5 Biggest Killers to Cost $47 Trillion

The global economic impact of the five leading non-communicable diseases (NCDs)—cardiovascular disease (CVD), chronic respiratory disease, cancer, diabetes and mental ill-health—could total $47 trillion over the next 20 years, according to a study released by the World Economic Forum.

“The Global Economic Burden of Non-communicable Diseases” report analyzes the overall costs of NCDs to the global economy. Findings show the estimated cumulative output loss over the next 20 years represents approximately 4% of annual global GDP. While mental ill-health is typically left off the list of top NCDs, it alone accounts for more than $16 trillion, or one-third, of the overall $47 trillion anticipated spend on NCDs.

“Think of what could be achieved if these resources were productively invested in an area like education,” said Professor Klaus Schwab, Founder and Executive Chairman of the World Economic Forum. “The need for immediate action is critical to the future of the global economy.”
A joint executive summary for the two reports, highlighting the complementary findings, is available here.
<a href="http://www3.weforum.org/docs/WEF_WHO_HE_ReducingNonCommunicableDiseases_2011.pdf"></a>

Oleo de coco

Enquanto muitos acreditam que  o óleo de coco e uma gordura saturada e responsável pela elevação do colesterol , da obesidade, e de doenças cardíacas, populações de outros países seguem com suas doses diariamente, promovendo uma melhor qualidade de saúde. Nas Ilhas Polinésias, onde 60% da dieta inclui o coco, e rara encontrar obesidade assim como doenças cardíacas. Depois de anos de pesquisa, os cientistas mostraram que o óleo de coco e a gordura mais saudável que se pode ingerir, dissipando décadas de mal informação.
Embora seja verdade que o óleo de coco é uma gordura saturada e muito gordo,  sua única estrutura molecular promove a perda de peso e oferece muitos outros benefícios para a saúde. Antes de nada, e totalmente diferente da gordura animal saturada. Ele contem  uma quantidade elevada de acido láurico, o maior componente encontrado no leite materno, que e responsável pelo fortalecimento do sistema imunológico  protegendo contra infecção de bactérias e vírus.
A habilidade do óleo de coco em promover a redução de peso e grande. E considerado a única “gordura reduzida”. Todas as outras possuem 9 calorias por grama, enquanto que o oleo de coco contem apenas 6.8 calorias por grama. A razão disso e sua estrutura molecular. A maioria das gorduras possuem uma longa cadeia de moléculas que ficam armazenadas no corpo para serem convertidas em energia posteriormente. O coco possui uma cadeia media  de gordura, o que significa que suas moléculas são menores que a maioria das outras gorduras. E por ser uma gordura de cadeia media, o coco age mais como um hidrato de carbono na medida em que queima para uma energia imediata e não armazena com facilidade no corpo como gordura.  Este efeito aumenta o metabolismo e proporciona uma explosão de energia especial. Por causa de sua habilidade para acelerar metabolismo, óleo de coco é meu óleo de escolha para a perder peso e deve ser sua escolha também se você sofre de hipotiroidismo (baixos níveis de hormônio da tiróide).
A maioria das receitas de óleo de coco são para fritar, fazer um sauteé ou para cozinhar devido à sua notável estabilidade e resistência à oxidação. As estruturas moleculares da maioria dos óleos quebram e perdem suas qualidades saudáveis quando aquecidos. Na verdade, quando os óleos são aquecidos e usados para fritura, eles se tornam rançosos e introduzem os radicais livres prejudiciais ao corpo quando ingeridos. Para nossa surpresa o óleo de coco é uma exceção, uma vez mais devido à sua estrutura de cadeia média. Tem um limite de temperatura muito elevada, o que o torna um excelente óleo para se cozinhar.  Podemos aquecer ate a temperatura de 180 graus, sem quebrar suas moléculas, como acontece com as outras gorduras.
Usando o óleo de coco a comida não fica com gosto de coco, ao contrario o sabor de coco que estamos familiarizados é um sabor artificial. O gosto do olé de coco e amanteigado e muito gostoso. A melhor forma de incorporar o coco na sua dieta e usar o óleo para cozinhar, o leite de coco para doces, sopas, temperos e molhos, e espalhar coco seco nos cereais e iogurte.

Diabete Mellitus

Diabete Mellitus e uma condição na qual o corpo não metaboliza o açúcar   devidamente. O sintoma mais proeminente  e a sede e a frequencia urinaria; complicações da diabete  frequentemente inclui cegueira, doenças cardiacas,  problemas renais e de circulação nas extremidades do corpo. No caso de diabete Mellitus o pâncreas nao  produz a quantidade suficiente de insulina, um hormônio que controla o nível de sangue. O resultado e hiperglicemia (excesso de açúcar no sangue).

O caso mais comum de diabete e quando começa na fase adulta - e produzida a quantidade adequada de insulina mas sua utilização nas células do corpo e simplesmente bloqueada pelos efeitos de uma dieta rica em gorduras (açúcar  refinado e outros tipos de açúcar que mais tarde se convertem em gordura). Quando uma dieta em baixa gordura como grãos integrais, vegetais e legumes e  seguida por algumas semanas, aproximadamente 80% dos diabéticos podem parar de tomar insulina e pílulas para diabete e os 20% restantes podem reduzir suas medicação.

O nível elevado de gordura  que normalmente causa a diabete também causa a estagnação do fígado, uma condição de excesso que cause desequilíbrio entre o Baco e o Pâncreas através do ciclo dos Cinco Elementos destrutivos, desta forma fazendo a secreção pancreática (insulina) menos efetiva.

A solução obvia e o menor consumo de comida, especialmente comidas que estressam o fígado e enfraquecem o Baco-Pancreas. Embora se possa limitar a ingestão de  gorduras (carne, ovos, queijo, manteiga,, excesso de óleo, nozes e sementes) e evitar comidas refinadas (massas, qualquer uso da farinha branca, açúcar, gorduras sintéticas  - como margarina, ingredientes químicos e tóxicos que encontramos escondidos nas comidas preparadas), e comidas muito doces, salgadas e condimentadas. Evitar comer tarde da noite, dando preferência para freqüentes mas pequenas quantidades que ajudam a estimular  a produção de insulina.

Cromo, zinco e manganês são fatores que controlam o nível de sangue. estes minerais são  removidos no processo de refinamento do açúcar,  farinha, sal e outros produtos processados. Nos farelos dos cereais integrais ainda encontramos este minerais presentes. Os farelos são também uma fonte rica em silício, um mineral que aumenta as funções do pâncreas .
De modo a maximizar a absorção dos minerais podemos empregar a clorofila, o maior catalisador do reino vegetal que aumenta a utilização de todos os nutrientes nos humanos, favorecendo desta maneira no tratamento da diabetes. A clorofila catalisa a renovação das células, o que em longo termo favorece ao diabética na reconstrução do pâncreas que se encontra danificado. Uma vez que a  diabete geralmente envolve acidez sanguinea, uma intoxicação generalizada e varias inflamações, a alcalinização, desintoxicação e os efeitos anti inflamatório da clorofila são desta forma úteis. Mesmo extrato puro de clorofila são efetivos no tratamento da diabete embora os alimento com teor elevado – especialmente o trigo e a cevada, a espirulina, e a clorela – contem extra minerais, enzimas e outros nutrientes.

A pratica mais básica para aumentar a assimilação dos nutrientes e uma boa mastigação, especialmente em carboidratos complexos, a digestão começa ai com a  saliva e o mastigar que e essencial para a completa dissolução do alimento favorecendo a absorção dos outros nutrientes.  Se sentindo satisfeito o diabético tende a comer sem excesso e evita as grandes refeições.

Óleos Benéficos para Diabeticos

Pequenas quantidades de certos óleos de alta qualidade podem acelerar a recuperação, ao passo que as gorduras de pouca qualidade desempenham um papel muito importante na etiologia típica do diabético. O uso cauteloso do óleo requer atenção  nas fases iniciais do processo de cura, pois qualquer excesso  ira retardar a recuperação do fígado.  Sabemos que os óleos GLA regulam a insulina e parecem proteger  o coração diabético, olhos, e danos nos rins, e os óleos Omega-3 ajudam a purificar o coração e artérias. Outro óleo, o ácido graxo linoléico comum, favorece a eficácia da insulina alem de agir como supressor da insulina (*)
Óleo fresco de linhaça é uma das melhores fontes para uma alta qualidade de ácidos linoléico e ácidos graxos Omega-3. GLA  ácidos graxos são encontrados em prímula, borragem, ou óleos de semente de groselha negra, e também na spirulina. (Omega-3 extraido do óleo de peixe rico em EPA e DHA Omega-3, deve ser usado com moderação pelo diabético para evitar reações de cura, geralmente 1 grama / dia é uma dose segura para os primeiros meses. Comer peixe  contendo Omega-3 não costuma causar reações, porque os seus óleos são ingeridos com sais minerais, aminoácidos e vários outros nutrientes, o que aliviam as prováveis reações e ajuda a digestão de ácidos graxos.
(*)Ornish, D.,Shorwitz, L. And Doody, R. Effects of stress management training and dietary changes in treating ischemic heart disease. Journal of the American Medical Association 249 (1); p.54, Jan 7, 1983.

Inability of Liver to Produce DHA May Contribute to Alzheimer’s

UC Irvine researchers have discovered that markedly depleted amounts of an omega 3 fatty acid in brain tissue samples from Alzheimer’s patients may be due to the liver’s inability to produce the complex fat, also contained in fish-oil supplements.

Low levels of docosahexaenoic acid, or DHA, have been associated with the chronic neurodegenerative disease affecting millions of Americans, but no cause had been identified.

In postmortem liver tissue from Alzheimer’s patients, the UCI team found a defect in the organ’s ability to make DHA from shorter molecules present in leafy plants and other foods. Previous studies have shown that most brain DHA is manufactured in the liver.

Non-Alzheimer’s livers did not have this defect, said Daniele Piomelli, the Louise Turner Arnold Chair in the Neurosciences and director of the Center for Drug Discovery at UCI, who led the research with Giuseppe Astarita, project scientist in pharmacology.

“We all know Alzheimer’s is a brain disease, but our findings—which were totally unexpected—show that a problem with liver fat metabolism can make people more vulnerable,” Piomelli said. “They also suggest a reason why clinical trials in which Alzheimer’s patients are given omega-3 fatty acids to improve cognitive skills have had mixed results.”

The study appears Sept. 8 in the open-access, peer-reviewed journal PLoS ONE.

DHA occurs naturally in cold-water fatty fish and seaweed. It is essential for the proper functioning of adult human brains and for the development of our nervous system and vision during the first six months of life. Omega 3 fatty acids are also part of a healthy diet that helps lower risk of heart disease.

“Additionally, we found that the greater the amount of Alzheimer’s-related cognitive problems experienced in life by the patients, the lower were their liver DHA levels,” Astarita said. “So we do see a connection.”

Piomelli added that the results point to new diagnostic and dietary approaches to Alzheimer’s: Specific blood lipid profile tests might identify at-risk persons, and dietary supplements with a chemically enhanced form of DHA may benefit early-stage patients.

“Our research isn’t advocating that liver metabolism is a key to Alzheimer’s,” he noted. “The factors causing the disease are many and complex, but we feel this is another piece in the Alzheimer’s puzzle.”

O Abençoado Alho

O alho (Allium sativum) é um vegetal da família Liliacerae, sendo encontrado na forma de raiz. Seu bulbo, vulgarmente conhecido como cabeça, é constituído por vários dentes, os quais são empregados como condimento culinário e como medicamento há centenas de anos em todo o mundo. Este emprego na culinária o coloca em vantagem frente a outras ervas de efeito farmacológico conhecido e desejável como o Ginkgo biloba, por exemplo.
Antigamente, no Egito, o alho era usado para remediar a diarréia e, na Grécia antiga, ele era empregado como medicamento no tratamento de patologias pulmonares e intestinais. Pesquisas recentes identificaram que o alho possui ainda diversas propriedades dentre as quais se destacam as antimicrobianas, antineoplásicas, terapêuticas contra doenças cardiovasculares, imunoestimulatórias e hipoglicemiante.
Pasteur relatou, em 1858, a atividade antibacteriana do alho que tem sido confirmada por diversos autores até hoje. Em laboratório, mediante diluição em série, o extrato fresco de alho mostrou ser capaz de inibir o crescimento de 14 espécies de bactérias, entre as quais o Stafilococcus aureus, Klebsiella peneumoniae e Escherichia coli, que são bactérias potencialmente maléficas à saúde. Isto ainda se deu, mesmo usando o extrato de alho diluído 128 vezes.
Uma solução de 5% preparada com alho fresco desidratado mostrou atividade bactericida contra Salmonella typhimurium. Isto é atribuído à alicina, o componente chave da atividade antimicrobiana que também é responsável pelo odor característico do alho. A atividade antimicrobiana do alho é reduzida com sua fervura pois a alicina é desnaturada durante o processamento térmico.
O alho ainda tem se mostrado ser capaz de combater o Helicobacter pylory, a maior causa de dispepsia, câncer gástrico e também de úlceras gástricas e duodenais. Foi observado recentemente que 2g/L de extrato de alho inibe completamente o crescimento do H. pylori. Os autores concluíram que este efeito bactericida pode contribuir para prevenir a formação de câncer gástrico.
Esta evidência foi comprovada num estudo epidemiológico efetuado na China, onde foi notado que: O risco de câncer gástrico é 13 vezes menor em indivíduos que consomem 20g/dia de alho em relação aqueles que consomem menos que 1g/dia. Em outro estudo, na Itália, foi observada uma correlação negativa entre o consumo de alho e o risco de câncer gástrico (risco relativo = 0,8). O efeito anticancerígeno do alho parece estar ligado à estimulação da enzima hepática glutationa S-transferase envolvida em processos de detoxicação de muitos carcinógenos.
A seguir, no quadro 1, podemos observar a composição centesimal do alho.
O que mais se destaca na composição nutricional do alho, são os altos teores dos elementos zinco e selênio, ambos metais antioxidantes. No organismo humano, estes nutrientes estão envolvidos tanto direta como indiretamente no funcionamento do sistema imunológico.
Diversos são os estudos que têm identificado baixos níveis sangüíneos tanto de selênio como de zinco, em pacientes portadores de patologias como a AIDS, onde o sistema imunológico encontra-se gravemente debilitado. A prescrição dietoterápica atualmente feita para tais pacientes preconiza o consumo de alho, entre outras coisas. Há estudos que apontam para uma atividade anti-viral do alho. Neste sentido, seu consumo também é indicado para casos de resfriado, gripe e nas viroses em geral.
A propriedade imunoestimulatória do alho está, também, relacionada à presença de substâncias encontradas no seu extrato (dialil trisulfito e dialil sulfito) que estimulam a imudidade de uma maneira geral (estimula a proliferação de células T e de citocinas produzidas por macrófagos). Neste sentido, estudos têm demonstrado que o alho atua estimulando tanto a imunidade humoral como a celular.
Outro efeito nutracêutico notável do alho esta relacionado aos benefícios cardiovasculares que ele proporciona. O consumo regular de alho reduz o nível do colesterol sérico total, evita a agregação plaquetária e também possui atividade antioxidante, prevenindo aterosclerose e doenças cardiovasculares. Estudo canadense efetuado com homens moderadamente hipercolesterolêmicos (32 a 68 anos) mostrou que o consumo de 7,2g/dia de extrato de alho durante meio ano reduz em 5,5% a pressão arterial sistólica, em 7,0% o colesterol sérico total e em 4,6% o colesterol de baixa densidade (LDL).
A atividade hipocolesterolêmica do alho se deve à inibição de diversos passos enzimáticos da síntese hepática do colesterol e a um acréscimo na excreção de ácido biliar e de esteróis. Os componentes do alho alicina, alinina e S-alil sulfato exibem propriedades que inibem a agregação plaquetária. O efeito em rede de tais propriedades resulta na prevenção da aterosclerose e das doenças cardiovasculares.
Na prevenção de doenças, o alho também tem merecido destaque. Recentemente, um estudo epidemiológico efetuado em duas regiões distintas da China, uma que emprega o alho na culinária e outra que não o utiliza, mostrou que a região que usa regularmente o alho tem menores índices de morbidade e de mortalidade em relação a região que não utiliza o alho na alimentação.
Se não bastasse todos os benefícios à saúde aqui descritos, o alho ainda possui propriedades hipoglicemiantes. O extrato de alho mediante seu componente sulfóxido S-alilciteína, reduziu significantemente a glicose sangüínea. O mecanismo provável desta atuação se deve, ao menos em parte, ao estímulo à secreção de insulina pelas células ß do pâncreas.



Quadro 1 - Pricipais benefícios do consumo regular de alho na
quantidade mínima de 8g/dia.
Aumenta a longevidade
Reduz os riscos de infarto
Favorece o bom funcionamento do sistema imunológico
Reduz a glicose sanguínea
Reduz o colesterol LDL (ruim)
Aumenta o colesterol HDL (bom)
Combate bactérias e vírus
Previne a aterosclerose
Previne o câncer
Melhora a qualidade de vida
Em resumo, os dados dos estudos apontam para diversos benefícios à saúde derivados do consumo regular do alho. Isto torna o alho uma especiaria extremamente atrativa de ser incluída no cardápio diário não somente pelo seu aroma e sabor, mas também pelos seus benefícios medicinais.

GOED Publishes Review of DHA, Alzheimer’s Study

In the Nov. 3, 2010 issue of the Journal of the American Medical Association (JAMA), researchers reported that the rate of cognitive and functional decline in patients with mild to moderate Alzheimer's disease was not slowed by supplementing with DHA, the most abundant long-chain omega 3 fatty acid in the brain.

The Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT, has published a Rapid Review analyzing the JAMA study in its Advances in EPA and DHA Research journal. The complete review can be found here.

"While this trial examined DHA's impact on patients who already had Alzheimer’s disease, it's important to keep in mind that most experts emphasize omega 3's benefits likely lie in the prevention or delayed onset of many health conditions, including dementia and Alzheimer's,” said Harry Rice, PhD, vice president of regulatory and scientific affairs, GOED. “Two prior studies, MIDAS and OmegAD, were randomized, double-blind, placebo-controlled trials that showed a benefit to individuals with age-related cognitive decline or very mild Alzheimer's disease, respectively.

Cranberry: Prostate Health

Source: Br J Nutr, August 31, 2010:1-9. [Epub ahead of print]

Research: Lower urinary tract symptoms (LUTS) are a common condition in older men. The objective of this study was to evaluate the efficacy and tolerability of cranberry (Vaccinium macrocarpon) powder in men at risk of prostate disease with LUTS, elevated prostate-specific antigen (PSA), negative prostate biopsy and clinically confirmed chronic non-bacterial prostatitis. Forty-two participants received either 1500 mg of the dried powdered cranberries per day for 6 months (21 subjects) or no cranberry treatment (21 subjects). Physical examination, International Prostate Symptom Score, quality of life (QoL), five-item version of the International Index of Erectile Function (IIEF-5), basic clinical chemistry parameters, haematology, Se, testosterone, PSA (free and total), C-reactive protein (CRP), antioxidant status, transrectal ultrasound prostate volume, urinary flow rate, ultrasound-estimated post-void residual urine volume at baseline, and at 3 and 6 months, and urine ex vivo anti-adherence activity were determined in all subjects.

Results: In contrast to the control group, patients in the cranberry group had statistically significant improvement in International Prostate Symptom Score, QoL, urination parameters, including voiding parameters (rate of urine flow, average flow, total volume and post-void residual urine volume) and lower total PSA level on day 180 of the study. There was no influence on blood testosterone or serum CRP levels. The results of the present trial, researchers believe, are the first firm evidence that cranberries may ameliorate LUTS, independent of benign prostatic hyperplasia or C-reactive protein level.

Eating Habits Vary by Generation

U.S. adults, across all generations, understand the principles of healthy eating. While the majority of adults recognize the need to eat healthy, their translation into healthy eating behavior varies by generation, according to a new report by market researcher NPD Group.

The report found that older generations eat more healthfully than younger generations, but four out of five adults (nearly 170 million people) still have a diet that needs improvement.

Titled, “Healthy Eating Strategies by Generation,” the report identifies the gaps between actual consumption behaviors and intentions. It also found that younger generations—Generation X, Y and younger Boomers, ages 21 to 54—have the least healthful diets. Older consumers, ages 54 and up, often have the greatest need to eat healthy due to underlying medical conditions, and are driven to do so.

What the generations appear to have in common, the report found, is a shared understanding of what constitutes healthy eating. Adult consumers, across generations, define healthy eating consistently and are aware of the top characteristics of healthy eating and of a healthy lifestyle: exercise regularly, eat well balanced meals, eat all things in moderation, limit/avoid foods with saturated fat or cholesterol or trans fats, and drink at least eight glasses of water per day.

"Educating consumers about proper health and nutrition need not be the primary goal for food manufacturers," said Dori Hickey, director of product development at NPD and author of the report. "Connecting the dots for consumers in terms of a product benefit to a fundamental characteristic of healthy eating is more the challenge."

The nutritional value of foods is also front-and-center with many adults, according to the report, which draws on NPD's continual tracking of actual consumption behavior over the past three decades. Almost 85 million adults ranked nutritional value/healthful as #1 or #2 in importance as a need driver in deciding what to eat and drink; taste and price/value are in the top three for the three younger generations. For older consumers, freshness replaces price/value in ranked importance.

While many aspects of their diets could use improvement, overall, the largest deficiencies in adults' diets are insufficient intake of fruits, vegetables and dairy products and over consumption of total fats. Consumption of total fats is the most critical for those 54 and older.

"It comes down to adult consumers needing help to improve the healthfulness of their diets," said Hickey. "Knowing which consumer groups need the most help and understanding how to address consumers' current and future needs and desires for healthy food is the opportunity for food and beverage marketers."

Omega 3s-EPA, DHA, ALA

Dietary sources of omega-3 fatty acids include fish oil and certain plant/nut oils. Fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), while some nuts (English walnuts) and vegetable oils (canola, soybean, flaxseed/linseed, olive) contain alpha-linolenic acid (ALA).

There is evidence from multiple studies supporting intake of recommended amounts of DHA and EPA in the form of dietary fish or fish oil supplements lowers triglycerides, reduces the risk of death, heart attack, dangerous abnormal heart rhythms, and strokes in people with known cardiovascular disease, slows the buildup of atherosclerotic plaques ("hardening of the arteries"), and lowers blood pressure slightly. However, high doses may have harmful effects, such as an increased risk of bleeding. Although similar benefits are proposed for alpha-linolenic acid, scientific evidence is less compelling, and beneficial effects may be less pronounced.

Some species of fish carry a higher risk of environmental contamination, such as with methylmercury.

Cranberry

There is some human evidence supporting the use of cranberry juice and cranberry supplements to prevent urinary tract infection (UTI), although most available studies are of poor quality. There are no clear dosing guidelines, but given the safety of cranberry, it may be reasonable to recommend the use of moderate amounts of cranberry juice cocktail to prevent UTI in non-chronically ill individuals.

Cranberry has not been shown effective as a treatment for documented UTI. Although cranberry may be used as an adjunct therapy in some cases, given the proven efficacy of antibiotics, cranberry should not be considered a first line treatment.

Cranberry has been investigated for numerous other medicinal uses, and promising areas of investigation include prevention of H. pylori infection, which causes gastrointestinal ulcers and dental plaque.

Passion flower (Passiflora incarnata L.)

The dried aerial parts of passion flower (Passiflora incarnata) have historically been used as a sedative and hypnotic (for insomnia) and for "nervous" gastrointestinal complaints. However, clinical evidence supporting any therapeutic use in humans is lacking. Early evidence suggests that passion flower may have a benzodiazepine-like calming action.

Evidence for significant side effects is also unclear, and is complicated by the variety of poorly classified, potentially active constituents in different Passiflora species.

Passion fruit (Passiflora edulis Sims), a related species, is used to flavor food.

The Magic of Green Tea

Frequent trips to a franchise coffee house to pick up a tall latte, with an extra couple shots of espresso, seem a common occurrence these days. We simply cannot get enough stimulation. Our minds must exceed the speed at which we weave in and out of traffic on the freeway, as our caffeine-concentrated bloodstream delivers the much-needed jolt of this widely consumed drug to all the organs in the body. Whether your vice is coffee or cola, they both share something in common: an extremely high level of one of the most powerful drugs that we covet - caffeine. Everybody craves it, and fortunes are made by exploiting it, but do we really need so much of this substance at one time? And by adding cream and sugar to our coffee, does this perpetuate a lifestyle that can help us live longer, healthier lives?

With the advent of technology, our quest for speed and stimulation has reached epidemic proportions. Consumer expectation has driven us to work harder, faster and more efficiently. In this age of the information superhighway, as we have more access to advanced information and technological wizardry, we seem to somehow become disconnected from the wisdom of our ancient ancestors. Their invention and adaptability to the environment existed without the creature comforts we have come to consider basic necessities.

<b>Green Tea: A Sensory Pleasure</b>
Nature has given us an extraordinary substance that can give us a different kind of stimulation; a feeling that is pleasurable to the senses without producing edginess. We can elevate our awareness and consciousness without making ourselves nervous. We can expand our imagination and possibility, and solve complex problems, in a patient, joyful manner. This substance will even nourish our nervous systems, so as to prevent overstimulation. We can detach ourselves from the limitations of negative thoughts and feelings. We can utilize this nourishment to be reflective and meditate, or engage in physical or mental activities. This is just one effect that green tea (camillia sinsensis) can provide to our spirit.

<b>Tea: The Most Popular Beverage in the World </b>
While it is common knowledge that "tea" is the most widely drunk substance in the world, this anecdote refers to black tea. While black tea does possess health benefits superior to coffee, it does not have the powerful health benefits of green tea.
There is a myriad of mythology surrounding the discovery and widespread use of tea. While the history varies from culture to culture, since the focus of this article relates to Chinese medicine, we shall focus on the history and mythology as it evolved from ancient China.
One of the great heroes of Chinese medicine is Shen Nong. He is considered the father of Chinese herbology, and was also an emperor of China, ruling at about the time of Moses. Shen Nong often boiled his water before he drank it; he believed this to be the best way to drink water. One day, a leaf from a nearby bush accidentally fell into his pot of boiling water. He was quite happy with the decoction he had drunk, and thought it to be a great improvement from just plain boiling water. This event is considered one of the pivotal events in green tea folklore.

<b>Green Tea, Black Tea & Oolong Tea: What's the Difference?</b>
Green, oolong and black tea are all derived from the same plant (camillia sinensis). What separates them in terms of color; aroma; taste; function; health benefits; and level of stimulation, is the way in which they are processed.

Green tea undergoes very little processing after the fresh leaves have been plucked. The enzymes need to be inactivated immediately, which would otherwise auto-oxidize the tea and transform it into the oolong or black varieties. For green tea, the fresh leaves are usually steamed. This again prevents the leaves from oxidation, which would change their nature.
The difference with black and oolong tea is that the leaves are allowed to oxidize. This transformation is produced in nature, by natural enzymes that occur in the leaves. In black tea, the oxidation process is lengthier than in oolong tea. Oolong tea is only partially auto-oxidized. The practice of this process is actually recent; it occured in the mid-nineteenth century, making oolong a recent creation in the tea world. Unfortunately, in both of these teas, the auto-oxidation process destroys many of the polyphenols that were originally present in the tea leaves. This degrades the tea's great health benefits. Also, in the oxidation process for both black and oolong tea, the caffeine levels are increased as the polyphenols levels are decreased. However, in green tea, this oxidation process is inhibited. The healing substances in the leaves are preserved, giving green tea the highest amount of polyphenols and the lowest amount of caffeine. Green tea also has many other unique substances, which enhance its powerful therapeutic effects on the body, spirit and mind.

<b>Caffeine</b>
Although black tea is thought to have the highest caffeine content of all tea, this is actually untrue. Green tea has more caffeine. However it must be understood that because of other compounds, the caffeine in green tea functions in a special and balancing way. The caffeine in green tea is surrounding by tannic acid compounds, which inhibit it from surging all at once into our bloodstream. In a sense, the caffeine in green tea is time-released into our bloodstream. This time-release effect makes the stimulation gentle and quite pleasant. It also allows us to feel the effects of green tea for an extended period of time, and outlasts the effects experienced by our friends, who are drinking coffee or cola. The effect of green tea makes us free of agitation and nervousness, and its blissful stimulation feels good to the senses.

Ingredients in Green Tea While there are probably many undiscovered ingredients in green tea, some principal substances have been confirmed. Antioxidants called polyphenols are one of the more well-known substances in green tea. It is thought that the various types of polyphenols in green tea contribute greatly to its health benefits. The types of polyphenols can further be broken down into catechins, which represent over 30% of the contents found in green tea. It has been found that the catechins in green tea, in terms of antioxidant activity, are two hundred times stronger than that of vitamin E.

ECGG (epigallocatechingallate), one of the polyphenols in green tea, shares properties similar to aspirin. It can prevent platelets from accumulating and causing obstructions in the veins. The ability to prevent clotting can be effective in the prevention of cardiovascular anomalies such as heart attacks and strokes.

ECGG also has been found to have a profound impact on stopping the formation of lung cancer in patients in Japan. Smokers might consider drinking green tea as an adjunct to prevent future illness. Furthermore, as ECGG also helps regulate blood sugar levels, diabetics and those wishing to keep their blood sugar levels in check should consider consumption of green tea.
Polyphenols can help prevent the formation of plaque. It can help destroy the formation of streptococcus bacteria in the mouth. In combination with the flouride and vitamin C in green tea, polyphenols can serve as an invaluable ally in the fight against gum disease, cavities, and tooth decay.

<b>Some other active ingredients include:</b>
Flouride: Up to 1 mg can be found in a cup of green tea. This mineral can strengthen bones and teeth, and help prevent the formation of cavities.

Aluminum: Trace amounts can help create a buffer against gastric acids, which can help prevent and treat stomach maladies such as irritation and heartburn.

Manganese: This element can help strengthen bones and enhance one's ability to absorb calcium. Many people with osteoporosis can benefit from the naturally occuring manganese in green tea.

Tannic acid compounds: This bitter substance helps slow the release of caffeine in green tea, and is what allows green tea to produce such a gentle, smooth stimulation. Tannic acid also can help remove toxins from the intestines and stomach.

Saponins: Saponins are quite effective in preventing fats from entering the blood stream. This is helpful in lowering cholesterol and staying fit. Green tea is used in many thermogenic formulas to help people lose weight. Part of this function comes from the saponins' ability to enhance fat metabolism. This is one of the reasons green tea is a powerful catalyst in weight-loss programs.

Thiamine: Considered a B vitamin, this substance can help induce a joyful state, alleviating stress, and acting almost as a slight narcotic. In combination with caffeine, thiamine is what allows green tea to produce such a unique, euphoric state.

Vitamin C: Adequate amount of vitamin C are found in green tea. Usually vulnerable to heat, the vitamin C in green tea is heat-resistant. Among its functions, vitamin C increases collagen synthesis; has anti-inflammatory effects; lowers LDL cholesterol; and strengthens the immune system. Vitamin C also has a protective effect upon the gums by preventing gingivitis.

Theanine: This amino acid constitutes about half of the amino acid profile in a cup of green tea. This not only makes green tea delicious and aromatic, but also allows better absorption of the antioxidants in the tea, specifically the polyphenols. According to research, theanine has been found to enhance some anti-cancer drugs, while reducing side-effects.

Aromatic oils: The aromatic oils provide the delicious taste and aroma that make green tea so wonderful. They also help induce a blissful state of worry-free feelings, softening the effect of the caffeine. This is why it is important to never use boiling water on top of green tea leaves. This destroys many of the valuable substances, including the aromatic and volatile oils, which are essential.

Health Benefits
Simplicity is always dynamic. Drinking green tea throughout the day has a positive impact on virtually every system in the body, including the cardiovascular; circulatory; respiratory; nervous; lymphatic; immune; urogenital; and musculoskelatal systems. Few substances can boast the broad-spectrum impact green tea has on our bodies and spirits.

Regulating cholesterol levels, increasing HDL levels (the "good" cholesterol) and lowering LDL levels ("bad" cholesterol) protects our hearts. Preventing blood clots maintains the smooth flow of blood through our veins, preventing strokes, angina, and heart attacks.
Through its bitter substances, green tea harmonizes and aids our digestion, and balances our intestines and stomach. Green tea helps destroy harmful bacteria, viruses and fungi, which keeps our immune systems toned and constantly working at an optimal level. Green tea strengthens our teeth and bones, and helps to prevent future maladies such as osteoporosis and tooth decay. Other substances in green tea help us stay fit by metabolizing fat. By preventing obesity, we help ward off a plethora of obesity-related diseases.

Producing a state of clarity and divine inspiration without jitters, green tea keeps us happy and positive. The happier we are, the more endorphins and enkephalins we produce. These are the feel-good neurochemicals produced when we fall in love, eat chocolate, and laugh! Green tea also maintains a youthful appearance by tightening the skin and protecting it from harmful ultraviolet sunlight.

<b>Tea Bags vs. Bulk Tea</b>
To engage in the ultimate and complete green tea experience, please do not use tea bags. The aroma, vitamin and mineral content is simply lacking. The idea that using tea bags is better than not drinking green tea at all is not a sound argument. You must use fresh leaves to benefit fully.

Bulk green tea can be purchased at a local Chinatown, or by mail order. There are endless varieties of green tea from different farmers, regions and grades. One of the most famous and popular green teas is a Chinese version called lung ching ("dragon's well"). In Japan, matcha is one of more popular green teas.

Just as there are endless types of wine, there are many other varieties of green tea. Tea can generally be broken down into green, black and oolong categories; within each category, there are basic varieties and expensive, connoisseur teas. These are wonderful to share with loved ones, and on special occasions, much like the way you would save a special bottle of wine for an important event. The beauty of tea is that at most tea shops, or at your local Chinatown, you can ask for an ounce of a very expensive tea. In these instances, a tea that would normally cost $500 per pound may only cost $5 to sample this sublime substance.

Teas such as lung ching generally cost about $30 for a pound. A pound will last a considerable amount of time, and should be stored in a sealed vat, away from heat. Since each teaspoon can generally be brewed 3-4 times, tea is extremely economical.

<b>Preparing Green Tea </b>
This is a complex area, which depends largely on the desired effect you wish to achieve.
For a stimulating effect: Use 1 teaspoon of leaves into 1 cup of hot water (140o Fahrenheit). After boiling the water, let the water cool for about 5 minutes. Let the first batch steep for 90 seconds. You can let it steep for up to 3 minutes for a stimulating effect. However, the Japanese tend to look down upon brewing tea for this long; they prefer no longer than 90 seconds. You can experiment trying from 90 seconds up to 3 minutes of steeping time.
For a relaxing effect: Let boiling water cool for about five minutes, then pour the water (about 140o F) onto 1 teaspoon of leaves. Let it steep for about 60 seconds, and then immediately pour out the tea. Repeat the same step again, but this time, let the tea steep for about 3 minutes. This method tends to accentuate the tannic acid content, which inhibits the caffeine. This is a nice method to use before meditation or sleep.

Dicas para fortalecer o coração e abaixar a pressão

1º. Antes do banho, exercitar a panturrilha (levantar o corpo na
ponta dos pés) , primeiro rápido até esquentar as panturrilhas e depois uma seqüência de 10 movimentos lentos.
Pronto. Esse exercício bombeia o sangue para o coração, melhora os batimentos cardíacos e evita obstrução das veias. Nos primeiros 6 meses, se a pessoa estiver com excesso de peso, ela emagrece da cintura para baixo e, nos 6 meses seguintes, da cintura para cima; depois de 2 anos, não engorda mais e, alem de tudo, diminui o risco de uma cirurgia cardíaca que custa em média, hoje em dia, R$ 38.000,00 e, de um modo geral, os planos de saúde nem sempre pagam. Melhora o problema de micro varizes

2º. Ao chegar em casa, coloque os seus pés em uma bacia com água bem quente (o famoso escalda pés - alem de relaxar, esse processo desencadeia a dilatação dos vasos sanguíneos dos pés, melhora o cabelo e melhora, inclusive, a visão.
Esse processo foi pesquisado com pessoas diabéticas e o resultado evidenciou a melhora na circulação sanguínea, diminuindo os casos de gangrena, o quadro geral de saúde dos pesquisados melhorou, e como um fato relevante, a melhora da visão. Evita o encurvamento da coluna

3º. Ao acordar, deitado de barriga para cima pedalar 120 vezes no
ar. Esse exercício melhora o posicionamento da coluna e da postura, diminuindo ou retardando o encurvamento das costa e aliviando as dores nas costas. Baixa a pressão

4º. Ao perceber que a pressão subiu, coloque as pernas dentro de um balde com água muito gelada até os joelhos. Permaneça nesta imersão por 20 min. Este processo fará com que o organismo, na busca de aquecer os membros inferiores, faça com que o acúmulo de sangue na cabeça desça, baixando a pressão.

Mood Health: Ingredients for a Healthy Mind

These days people will do anything to relax, even if just for a few minutes. Some will take a short walk, some will meditate and some will even play a video game to get their mind off things. The same goes for depression. Many consumers who struggle with this health issue will do anything to pull themselves out of the doldrums. But it’s not about getting rid of these mood states entirely. Rather, it’s about finding an appropriate range of emotions that makes for a healthy mind.

As Robi Ludwig, PsyD, psychotherapist, contributor to CARE.com, television commentator and author of Till Death Do Us Part: Love, Marriage and the Mind of the Killer Spouse, points out, “There is a misperception that we should always feel good and happy all the time. The truth is that we all have a normal range of moods as part of life; having a range of appropriate emotions is part of being mentally healthy.”

“Sometimes it is normal and appropriate to feel depressed as a reaction to a set of circumstances. People put pressure on themselves constantly to always feel good and happy,” she added. “When low mood is persistent in a way that is creating trouble, this is when an intervention may be a wise step.”

Besides a person’s biological make-up, there are several external factors that can lead to anxiety and depression. Mitch Skop, senior director/new product development, Pharmachem Laboratories, Kearny, NJ, offered some contemporary examples. “The economic downtown, which will be going into its third year, unemployment, foreclosures and an overseas war in its ninth year are all factors negatively affecting the mood of the masses. Add these events to everyday stresses and strains, and you have a perfect prescription for a melancholy mood, interrupted sleep and poor health.”


<b>Review Supports Use of Herbs in Treating Anxiety</b>

Nutritional and herbal supplementation is an effective method for treating anxiety and anxiety-related conditions without the risk of serious side effects, according to a systematic review of studies published in Nutrition Journal in October.

Researchers said strong evidence exists for the use of passionflower or kava and combinations of L-lysine and L-arginine as treatments for anxiety symptoms and disorders. In addition, magnesium supplements and other herbal combinations may hold promise. Interestingly, they also said St. John’s Wort monotherapy “has insufficient evidence for use as an effective anxiolytic treatment.”

“Over the past several decades, complementary and alternative medications (CAM) have increasingly become a part of everyday treatment,” the study authors wrote. “With the rising cost of prescription medications and their production of unwanted side effects, patients are exploring herbal and other natural remedies for the management and treatment of psychological conditions.”

Nearly 7 million Americans suffer from generalized anxiety disorder. Many also suffer from side effects related to treatment.

Researchers analyzed a total of 24 studies that investigated five different CAM monotherapies and eight different combination treatments involving 2619 participants. There were 21 randomized controlled trials and three open-label, uncontrolled observational studies.

Most studies involved patients who had been diagnosed with either an anxiety disorder or depression (n = 1786). However, eight studies used healthy volunteers (n = 877) who had normal levels of anxiety, were undergoing surgery, tested at the upper limit of the normal range of a trait anxiety scale, had adverse premenstrual symptoms or were peri-menopausal, reported anxiety and insomnia, or had one month or more of elevated generalized anxiety.

Heterogeneity and the small number of studies for each supplement or combination therapy prevented a formal meta-analysis, but of the randomized controlled trials reviewed, 71% (15 out of 21) showed a positive direction of evidence. Any reported side effects were mild to moderate.

Researchers acknowledged that any positive effects seen could be due to a placebo effect, which may have a significant psychological impact on participants with mental disorders. However, based on the systematic review, “strong evidence exists for the use of herbal supplements containing extracts of passionflower or kava and combinations of L-lysine and L-arginine as treatments for anxiety symptoms and disorders.”

John Hopkins Update

After years of telling people chemotherapy is the only way to try (try being the key word) to eliminate cancer, John Hopkins id finally starting to tell you there is an alternative way.

Cancer Update from Johns Hopkins:

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.

3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has nutritional deficiencies. These could be due to genetic, but also to environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.

*CANCER CELLS FEED ON:

a. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. Cutting off milk and substituting with unsweetened soy are starving milk cancer cells.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative e and has cancer-fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic avoid it.

f. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

g. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

h. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells.. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

I. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

j. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper the dioxin problem are one of the reasons. Please share this with your whole email list.........................

Also, he pointed out that plastic wrap, such as Saran, is just as
dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

Antioxidants are entering a new era of product performance.

By Ronald Prior, PhD, & Boxin Ou, PhD, David Bell, MBA, Qiuyan Zhao, MD, MBA, & HuiLin Wei, MD, PhD, Brunswick Laboratories


Antioxidants are growing up. They have emerged from their adolescence into the prime of maturity. In doing so, they have proven themselves to be versatile performers. In fact, these natural product compounds traditionally referred to as “antioxidants” may deserve a new name—”antiAGEnts.”

In the past decade, antioxidants have captured the consumer imagination—for the most part, for the better. They have become a part of the consumer vocabulary and have helped shape the landscape of nutrition products, from conventional supplements to specialty foods to cosmetics. During this time, antioxidant research has been robust. Central to the findings are: (1) that phyto-compounds traditionally called “antioxidants” demonstrate diverse characteristics; and (2) that “antioxidants” are implicated in a complex array of interconnected mechanisms in vivo.

The diversification of antioxidants’ role has important implications for natural products and the varied forms they take in the anti-aging marketplace.

The New Science of Antioxidants

There is continued interest in and questions regarding the antioxidant capacity of the diet and in vivo antioxidant status and effects on health outcomes. There is increasing evidence that the postprandial (after meal) state is an important contributing factor to chronic disease. A decrease in plasma antioxidant capacity has been observed following a meal containing macronutrients but no sources of antioxidants. The role of fruit and vegetable phenolic compounds to protect health and lower disease risk through their actions in mitigating fed-state metabolic and oxidative stressors is of interest.

Berries such as blueberries, grapes and strawberries have been shown to reduce postprandial oxidative stress. More research is needed in this area, but data from several studies summarized by Dr. Burton-Freeman suggest that consuming phenolic-rich fruits increases the antioxidant capacity of the blood. And when they are consumed with high fat and carbohydrate “pro-oxidant and pro-inflammatory” meals, they may counterbalance their negative effects. Given the content and availability of fat and carbohydrates in the Western diet, regular consumption of phenolic-rich foods, particularly in conjunction with meals, appears to be a prudent strategy to maintain oxidative balance and health.

It is becoming increasingly apparent that phenolic-rich foods may impact health outcomes through other mechanisms in addition to strictly antioxidant effects. Studies suggest that oxidative stress and systemic inflammation are involved in the pathogenesis of ischemic stroke and consuming a diet with a high total antioxidant capacity has been related to reduced inflammation, along with increased circulating antioxidants. In a cross-sectional and randomized intervention study of 41,620 men and women, a diet rich in total antioxidant capacity was associated with a reduction in incidence of ischemic stroke and to a lesser extent in all types of stroke. In another study, positive associations were observed between dietary antioxidant capacity and adiponectin concentration and a negative relationship with inflammatory markers. As a result, an adiponectin-mediated route through which antioxidant-rich foods exert beneficial effects against inflammation and cardiovascular diseases can be hypothesized.

Consumption of a Mediterranean diet, especially rich in virgin olive oil, has also been associated with higher levels of plasma antioxidant capacity. In addition, plasma total antioxidant capacity may lead to a reduction in body weight after three years of intervention in a high cardiovascular risk population.

In another study, a group of patients with Type 2 diabetes was given a polyphenol-rich antioxidant supplement, and a decrease in LDL and an increase in HDL was observed. In addition, a byproduct of lipid peroxidation (plasma MDA) was decreased in the study group compared to the placebo group, and an increase in antioxidant defense was observed based upon increases in total plasma GSH and antioxidant capacity. These observations indicated that the polyphenol-rich antioxidant supplement may have been important in antagonizing effects on oxidative stress and lipid peroxidation in patients with Type 2 diabetes and might be beneficial in preventing cardiovascular complications.

Based on positive associations observed for total fruit and vegetable intakes and what was termed total antioxidant performance, Talegawkar et. al. suggested that it might be prudent to focus on increasing consumption of fruit, vegetables, nuts and seeds to increase total antioxidant capacity.

In this vein, accurately testing the antioxidant level in natural products and ex vivo samples remains an important task, which is why the Oxygen Radical Absorbance Capacity (ORAC) method remains relevant. And here’s why: (1) ORAC is an established standard that already plays a valuable role in the dietary supplement and functional food industries; (2) significant improvements have been made to the method; and (3) there appears to be a vital link between ORAC level and bioassay efficacy markers.

The ORAC Method Today

Briefly, ORAC was developed as an analytical tool for estimating the antioxidant capacity of substances, with an obvious application to natural products. It was an important advancement in commercially available analysis and has become a de facto standard in the natural products industry. Let’s consider some important facts:

• From the beginning, the ORAC method was considered a starting spot—not a definitive endpoint—for comprehensive antioxidant analysis.

• The original ORAC method is not a universal standard—it favors certain antioxidant substances over others (e.g., anthocyanins over carotenoids) due to the use of only one free radical source (peroxyl radical), which was chosen initially because it is the most common radical source found in the human body.

• There now exists a complementary suite of assays based on a unified ORAC chemistry that broadens the analytical scope of antioxidant testing.

This evolution process has resulted in the Total ORAC suite. It expands the ORAC platform to measure antioxidant capacity against five primary reactive oxygen species (commonly referred to as radicals)—peroxyl, hydroxyl, peroxynitrite, superoxide anion and singlet oxygen.

While Total ORAC is subject to some of the same limitations as the original ORAC method, it substantially improves broad-spectrum antioxidant analysis. It also gives evidence of the diverse antioxidant potential of natural products against radicals other than peroxyl. In some instances this potential may be specialized (e.g., carotenoids vs. singlet oxygen); in other cases, there is balanced antioxidant performance against multiple radicals. Compounds such as resveratrol and standardized ingredients such as green tea extract exhibit significant broad-spectrum antioxidant capacity.

The significance of Total ORAC is that while these primary radicals may all broadly contribute to the same outcomes—oxidative damage and corresponding disease states—they have unique characteristics that need to be addressed. Like position players on a sports team, antioxidant substances have different skill sets. And it is meaningful and valuable to know how antioxidants will perform against different opponents.

Turmeric (Curcuma longa Linn.) and Curcumin

Turmeric (Curcuma longa Linn.) and Curcumin
While some complementary and alternative techniques have been studied scientifically, high- quality data regarding safety, effectiveness, and mechanism of action are limited or controversial for most therapies. Whenever possible, it is recommended that practitioners be licensed by a recognized professional organization that adheres to clearly published standards.

Background
• The rhizome (root) of turmeric (Curcuma longa Linn.) has long been used in traditional Chinese medicine to treat gastrointestinal upset, arthritic pain, and "low energy." Laboratory and animal research has demonstrated anti-inflammatory, antioxidant, and anti-cancer properties of turmeric and its constituent curcumin. Preliminary human evidence, albeit poor quality, suggests possible efficacy in the management of dyspepsia (heartburn), hyperlipidemia (high cholesterol), and scabies (when used on the skin).

Scientific Evidence
Uses
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Grade*
Antioxidant
Oxidative stress has been shown to result in abnormal functioning of the cells that line the inner surface of arteries and veins. Given the potential antioxidant effects of curcumin, one clinical trial examined the role of NCB-02, which is a standardized preparation of curcuminoids, on functioning of these cells and markers of this process in patients with type 2 diabetes and demonstrated positive results. More well-designed clinical trials are needed before a recommendation can be made.

Blood clot prevention
Early research suggests that turmeric may prevent the formation of blood clots. However, more research is needed before turmeric can be recommended for these conditions.

Cancer
Several early animal and laboratory studies report anti-cancer (colon, skin, breast)
properties of curcumin. Many mechanisms have been considered, including antioxidant activity, anti-angiogenesis (prevention of new blood vessel growth), and direct effects on cancer cells. Currently it remains unclear if turmeric or curcumin has a role in preventing or treating human cancers. There are several ongoing studies in this area.


Cognitive function
Curcumin has been shown to have antioxidant and anti-inflammatory properties and to reduce beta-amyloid and plaque burden in lab studies. However, there is currently not enough evidence to suggest the use of curcumin for cognitive performance.

Dyspepsia (heartburn)
Turmeric has been traditionally used to treat stomach problems (such as indigestion from a fatty meal). There is preliminary evidence that turmeric may offer some relief from these stomach problems. However, at high doses or with prolonged use, turmeric may actually irritate or upset the stomach. Reliable human research is necessary before a recommendation can be made.

Gallstone prevention/bile flow stimulant
It has been said that there are fewer people with gallstones in India, which is sometimes credited to turmeric in the diet. Early studies report that curcumin, a chemical in turmeric, may decrease the occurrence of gallstones. However, reliable human studies are lacking in this area. The use of turmeric may be inadvisable in patients with active gallstones.

High cholesterol
Early studies suggest that turmeric may lower levels of low-density lipoprotein ("bad cholesterol") and total cholesterol in the blood. Better human studies are needed before a recommendation can be made.

HIV/AIDS
Several laboratory studies suggest that curcumin, a component of turmeric, may have activity against HIV. However, reliable human studies are lacking in this area.

Inflammation
Laboratory and animal studies show anti-inflammatory activity of turmeric and its
constituent curcumin. Reliable human research is lacking.

Irritable bowel syndrome (IBS)
Irritable bowel syndrome (IBS) is a common functional disorder for which there are limited reliable medical treatments. One study investigated the effects of Curcuma xanthorriza on IBS and found that treatment did not show any therapeutic benefit over placebo. More studies are needed to verify these findings.

Liver protection
In traditional Indian Ayurvedic medicine, turmeric has been used to tone the liver. Early research suggests that turmeric may have a protective effect on the liver, but more research is needed before any recommendations can be made.

Oral leukoplakia
Results from lab and animal studies suggest turmeric may have anticancer effects. Large, well-designed human studies are needed before a recommendation can be made.

Osteoarthritis
Turmeric has been used historically to treat rheumatic conditions. Laboratory and animal studies show anti-inflammatory activity of turmeric and its constituent curcumin, which may be beneficial in people with osteoarthritis. Reliable human research is lacking.

Peptic ulcer disease (stomach ulcer)
Turmeric has been used historically to treat stomach and duodenal ulcers. However, at high doses or with prolonged use, turmeric may actually further irritate or upset the stomach. Currently, there is not enough human evidence to make a firm recommendation.

Rheumatoid arthritis
Turmeric has been used historically to treat rheumatic conditions and based on animal research may reduce inflammation. Reliable human studies are necessary before a recommendation can be made in this area.

Scabies
Historically, turmeric has been used on the skin to treat chronic skin ulcers and scabies. It has also been used in combination with the leaves of the herb Azadirachta indica ADR or "neem." More research is necessary before a firm recommendation can be made.

Uveitis (eye inflammation)
Laboratory and animal studies show anti-inflammatory activity of turmeric and its
constituent curcumin. A poorly designed human study suggests a possible benefit of
curcumin in the treatment of uveitis. Reliable human research is necessary before a firm conclusion can be drawn.

Viral infection
Evidence suggests that turmeric may help treat viral infections. However, there is not enough human evidence in this area. Well-designed trials are needed to determine if these claims are true.

Tradition/Theory
The below uses are based on tradition, scientific theories, or limited research. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may be other proposed uses that are not listed below.

• Abdominal bloating, Alzheimer's disease, antibacterial, antifungal, antimicrobial,
antispasmodic, anti-venom, appetite stimulant, asthma, boils, breast milk stimulant,
bruises, cataracts, chemoprotective, colic, constipation, contraception, cough, cystic
fibrosis, diabetes, diarrhea, dizziness, dyspepsia, epilepsy, fever, flavoring agent, gas,
gonorrhea, heart damage from doxorubicin (Adriamycin®, Doxil®), Helicobacter pylori infection, hepatitis, high blood pressure, histological dye, human papillomavirus (HPV), hypoglycemic agent (blood sugar lowering), infections (methicillin-resistant Staphylococcus aureus), insect bites, insect repellent, intestinal worms, jaundice, kidney disease, kidney stones, leprosy, liver damage from toxins/drugs, male fertility, menstrual pain, menstrual period problems/lack of menstrual period, multidrug resistance, muscle ache, nutritional support, neurodegenerative disorders, pain, parasites, rheumatic disorders, ringworm, runny nose, scarring, scleroderma, sepsis, skin disorders, stroke prevention, toxicity, urinary disorders, weight reduction, wound healing.

Dosing
The below doses are based on scientific research, publications, traditional use, or expert opinion. Many herbs and supplements have not been thoroughly tested, and safety and effectiveness may not be proven. Brands may be made differently, with variable ingredients, even within the same brand. The below doses may not apply to all products. You should read product labels, and discuss doses with a qualified healthcare provider before starting therapy.

Adults (over 18 years old)
• Doses used range from 450 milligrams of curcumin capsules to 3 grams of turmeric root daily, divided into several doses, taken by mouth. As a tea, 1 to 1.5 grams of dried root may be steeped in 150 milliliters of water for 15 minutes and taken twice daily. Average dietary intake of turmeric in the Indian population may range between 2 to 2.5 grams, corresponding to 60 to 200 milligrams of curcumin daily. A dose of 0.6 milliliters of turmeric oil has been taken three times daily for one month and a dose of 1 milliliter in three divided doses has been taken for two months.
• One reported method for treating scabies is to cover affected areas once daily with a paste consisting of a 4:1 mixture of Azadirachta indica ADR ("neem") to turmeric, for up to 15 days. Scabies should be treated under the supervision of a qualified healthcare professional.
Children (under 18 years old)
• There is no proven or safe medicinal dose of turmeric in children.

Safety
The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always
read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Allergies
• Allergic reactions to turmeric may occur, including contact dermatitis (an itchy rash) after
skin or scalp exposure. People with allergies to plants in the Curcuma genus are more likely to have an allergic reaction to turmeric. Use cautiously in patients allergic to turmeric or any of its constituents (including curcumin), to yellow food colorings, or to plants in the Zingiberaceae (ginger) family.

Side Effects and Warnings
• Turmeric may cause an upset stomach, especially in high doses or if given over a long period of time. Heartburn has been reported in patients being treated for stomach ulcers. Since turmeric is sometimes used for the treatment of heartburn or ulcers, caution may be necessary in some patients. Nausea and diarrhea have also been reported.
• Based on laboratory and animal studies, turmeric may increase the risk of bleeding. Caution is advised in patients with bleeding disorders or taking drugs that may increase the risk of bleeding. Dosing adjustments may be necessary. Turmeric should be stopped prior to scheduled surgery.
• Limited animal studies show that a component of turmeric, curcumin, may increase liver function tests. However, one human study reports that turmeric has no effect on these tests. Turmeric or curcumin may cause gallbladder squeezing (contraction) and may not be advised in patients with gallstones. In animal studies, hair loss (alopecia) and lowering of blood pressure have been reported. In theory, turmeric may weaken the immune system and should be used cautiously in patients with immune system deficiencies.
• Turmeric should be used with caution in people with diabetes or hypoglycemia or people taking drugs or supplements that lower blood sugar.
• Turmeric may increase the risk of kidney stone formation in people prone to kidney stones.
Pregnancy and Breastfeeding
• Historically, turmeric has been considered safe when used as a spice in foods during pregnancy and breastfeeding. However, turmeric has been found to cause uterine stimulation and to stimulate menstrual flow and caution is therefore warranted during pregnancy. Animal studies have not found turmeric taken by mouth to cause abnormal fetal development.

Interactions
Most herbs and supplements have not been thoroughly tested for interactions with other herbs, supplements, drugs, or foods. The interactions listed below are based on reports in scientific publications, laboratory experiments, or traditional use. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy.
Interactions with Drugs
• Based on laboratory and animal studies, turmeric may inhibit platelets in the blood and increase the risk of bleeding caused by other drugs. Some examples include aspirin, anticoagulants ("blood thinners") such as warfarin (Coumadin®) or heparin, anti-platelet drugs such as clopidogrel (Plavix®), and non-steroidal anti-inflammatory drugs such as ibuprofen (Motrin®, Advil®) or naproxen (Naprosyn®, Aleve®).
• Based on animal data, turmeric may lower blood sugar and therefore may have additive effects with diabetes medications.
• In animals, turmeric protects against stomach ulcers caused by non-steroidal anti-
inflammatory drugs (NSAIDs) such as indomethacin (Indocin®) and against heart
damage caused by the chemotherapy drug doxorubicin (Adriamycin®).
• Turmeric may lower blood pressure levels and may have an additive effect if taken with drugs that also lower blood pressure.
• Turmeric may lower blood levels of low-density lipoprotein (LDL or "bad" cholesterol) and increase high-density lipoprotein (HDL or "good" cholesterol). Thus, turmeric may increase the effects of cholesterol-lowering drugs such as lovastatin (Mevacor®) or atorvastatin (Lipitor®).
• Based on animal studies, turmeric may interfere with the way the body processes certain drugs using the liver's "cytochrome P450" enzyme system. As a result, the levels of these drugs may be increased in the blood and may cause increased effects or potentially serious adverse reactions. Patients using any medications should check the package insert and speak with a healthcare professional or pharmacist about possible interactions.
• When taken with indomethacin or reserpine, turmeric may help reduce the number of stomach and intestinal ulcers normally caused by these drugs. However, when taken in larger doses or when used for long periods of time, turmeric itself can cause ulcers.  Interactions with Herbs and Dietary Supplements
• Based on animal studies, turmeric may increase the risk of bleeding when taken with herbs and supplements that are believed to increase the risk of bleeding. Multiple cases of bleeding have been reported with the use of Ginkgo biloba, some cases with garlic, and fewer cases with saw palmetto.
• Based on animal data, turmeric may lower blood sugar. Individuals taking other herbs or supplements or diabetes medications should speak with a healthcare professional before starting turmeric.
• Turmeric may lower blood levels of low-density lipoprotein (LDL or "bad" cholesterol) and increase high-density lipoprotein (HDL or "good" cholesterol). Thus, turmeric may increase the effects of cholesterol-lowering herbs or supplements such as fish oil, garlic, guggul, or niacin.
• Based on animal studies, turmeric may interfere with the way the body processes certain herbs or supplements using the liver's "cytochrome P450" enzyme system. As a result, the levels of other herbs or supplements may become too high in the blood. It may also alter the effects that other herbs or supplements possibly have on the P450 system.
• Turmeric may lower blood pressure and may therefore have an additive effect if taken with herbs that also lower blood pressure.


• This information is based on a systematic review of scientific literature edited and peer- reviewed by contributors to the Natural Standard Research Collaboration
(www.naturalstandard.com).
References
Natural Standard developed the above evidence-based information based on a thorough systematic review of the available scientific articles. For comprehensive information about
alternative and complementary therapies on the professional level, go to
www.naturalstandard.com.