Do Americans get more protein than they need? - Post 23

This came from the blog: https://www.askdrlindsey.com/blog/?p=15

Dr. Lindsey is Pro Protein!

April 9th, 2007
“Americans get more protein than they need,” is a statement that I often hear and read from clinicians, other nutritionists, and even from my well-read clients who regurgitate what they have heard and read.
But is this statement true? Do we get more protein than we need? The answer seems to depend on the source of nutritional information and what camp that nutritional expert belongs to:
Camp 1: Those who stress the prevention of deficiencies, or
Camp 2: Those concerned with optimizing health.

According to the American Dietetic Association, the Recommended Daily Allowance (RDA) for protein is 0.8 grams of protein a day.  What this means is this amount should be adequate to prevent deficiencies in the majority of the population.  It is believed that for most healthy individuals, 0.8 grams of protein a day will lead to nitrogen balance.  Nitrogen is an important, and unique, constituent of protein, and it indicates amino acid status in the body. Nitrogen balance is when nitrogen consumption equals nitrogen excretion, or when your protein losses are equal to intake. However, in times of stress, injury, or for those with poor nutrition habits or who engage in physical activity, this amount can quickly lead to negative nitrogen balance, or the state where nitrogen loss is greater than intake.  Personally, I would think that this group fits the majority of the population, since most people I meet are stressed and they have either terrible eating habits and/or they are physically active!
The fact is a positive nitrogen balance, where nitrogen intake is greater than our losses, would be most beneficial to health. It is in this positive state that the body can achieve the preservation, and accretion, of lean muscle mass.  According to protein researcher, Peter Lemon at the University of Western Ontario, protein needs increase greatly for vegetarians, those who are active, and for those who consume inadequate calories or nutrient-deficient diets.  Needs also increase with chronic stress and injury, such as degenerative diseases and conditions which cause tissue destruction, such as rheumatoid arthritis.
With the convenience of junk foods and readily available packaged carbohydrate snacks, breads, and instant foods, starches have become the main staple of the American diet, leaving the protein options looking scarce in comparison. For those of us who prioritize our daily protein, we have to become cave-mannish in our efforts to hunt down our protein sources in the grocery markets as we make our way through the gauntlet-like isles of bags, boxes, and cans of refined carbohydrates and processed food stuffs. Many fall victim to this bombardment, never making it to the perimeter of the store, where the bounty of nitrogen can be found.
According to most dietitians and clinicians, the recommended macronutrient dietary ratio suggested is 56% of total calories coming from carbohydrate, 14% coming from protein and 30% coming from fat.  The problem with this macronutrient ratio is that it is more appropriate for an active individual and less fitting for a sedentary individual.  For those who are inactive, this high percentage of carbohydrate is being stored as fat on the body rather than being burned.  In my experience, most of my clients I see for weight loss get the majority of their calories from carbohydrate and fat, with protein barely approaching the measly recommendation of 14%. And even worse, the fruit and vegetable servings usually don’t make an appreciable contribution to the overall carbohydrate percentage. In other words, Americans are overfed and undernourished on starches and fats, the two macronutrients, that when eaten together in large amounts will contribute to insulin resistance, and increased risk for syndrome X, diabetes, and cardiovascular disease.
Subsequently, protein is not only needed to prevent deficiencies, it is needed to balance macronutrient ratios in order to optimize body composition.  Protein stabilizes blood sugar by slowing down the digestion and absorption of carbohydrate and its release of blood sugar into the blood. It also increases satiety (the sense of fullness) which prevents the overconsumption of calories. And, according to research, protein (having the same energy per gram as carbohydrate) is thermogenic, or heat producing, which means the body expends more energy to digest, adsorb, utilize, and shuttle around, and excrete the calories from protein. In particular, protein isolates from both casein (the abundant protein in milk) and whey (the protein found in the watery fraction of milk) have been found to be thermogenic in the scientific research, resulting in greater body fat losses and lean muscle mass increases (especially when combined with resistance training workouts). Researchers Demling and De Santi found that casein was actually more thermogenic (burned more body fat) than whey when supplemented by overweight police officers who underwent a strength training program.
When it comes to optimal health, a balance between the 3 macronutrients is best. There is no one-size fits all dietary macronutrient ratio that works for everyone. Contrary to the belief that we get more protein than we need, we actually are consuming less, and, on the contrary, are actually over-consuming starches and sugars. Here are some guidelines to see if you are getting enough protein:
Take your weight in pounds and divide by 2.2 (to get kg).
Multiply this number by:

1.0 for healthy individuals = the bare minimum of protein in grams you should get daily.
1.2 for stress = the minimum amount of protein in grams you should get daily.
1.5 -2.0 for destructive conditions and tissue injury = the minimum amount of protein in grams you should get daily.
1.2-1.4 for vegetarians = the minimum amount of protein in grams you should get daily.
1.4 for endurance training (2 hours or less) = the amount of protein in grams you should get that day.
1.6-1.8 for endurance training (over 2 hours) = the amount of protein in grams you should get that day.
1.8 for those new to weight training = the minimum amount of protein in grams you should get daily.
1.6-1.8 for veterans of weight training (moderate intensity workouts) = the minimum amount of protein in grams you should get daily.
1.8-2.0+ for veterans of weight training for maximal muscle accretion (high intensity workouts) = the amount of protein in grams you should get daily.

As a general rule, there are about 7g of protein per 1 ounce of meats and fish. For example, a 6oz chicken breast would contain about 42g of protein (7g x 6oz).   Keep in mind that the fat content fluctuates considerably between sources.
For some individuals with higher protein needs, it becomes either impractical or impossible to eat that much protein in a day, necessitating the need for protein supplementation.  Protein powders have been used for years in shakes and smoothies to quickly meet requirements. Although these are great, many don’t take the time, or have the appetite, to consume 1-2 smoothies a day. In these cases, Genesis Today’s Protein100 can come in handy. Protein100 is a liquid, hydrolyzed casein and collagen blend that can be combined quickly with 2-4 oz of water for a quick and power-packed 15 grams of protein per ounce. It is a fast, easy, and convenient way to make up those protein needs!
The secret to optimal health and body composition is simple. . . significantly decrease refined carbohydrate and sugar intake, make sure the starches that you do consume are high in fiber, ensure adequate water intake, include lots of fresh organic veggies, and increase your protein intake!  Don’t take my work for it, see for yourself.
Written by Tammy Thomas, MS, RD, CSCS, Registered Dietitian and Certified Strength and Conditioning Specialist collaborating with Dr. Lindsey Duncan, N.D., N.C.

Omega 3 Essential Fatty Acids Promote Eye Health - Post 22

A diet high in Omega 3 Essential Fatty Acids promotes healthy eyes among many additional benefits. Researchers from the National Eye Institute in Bethesda found that a diet rich in Omega 3 Fatty Acids could retard the progression of lesions in a mouse model of AMD (Age related Macular Degeneration). The Fatty Acids were also associated with the improvement in some lesions.
“The results in these mice are in line with the epidemiological studies of AMD risk reduction by long chain Omega 3 Fatty Acids,” wrote the researchers in the American Journal of Pathology.
It is known that Omega 3 Fatty Acids, and particularly DHA, play an important role in the layer of nerve cells in the retina, and studies have already reported that Omega 3 may protect against the onset of AMD.

Readers Digest "Vitamin Scam" - Post 21

I believe that the human body is a healing and regenerating system, designed divinely to regenerate itself on a day by day basis. A recent article in Readers Digest (04/10) titled “Vitamin Scam”  contends that vitamin supplementation should not be a part of a physical health program. If one eats a healthy, varied diet there is no need to take a multivitamin.
That cannot be any further from the truth. There is NO WAY you can possibly eat a healthy and varied diet that contains all the nutrients in their appropriate quantities without overloading on calories today.
The foods today are so corrupted from the ground up that they contain only a fraction of the nutrient values they carried just a few gene4rations ago. Protein concentration, mineral concentrations, vitamin concentrations have all dropped drastically as farm yields have increased. We only treat the fields with nitrogen, potassium, and phosphorus. These generate huge yields of crops but what about all the other nutrients that are missing from the soil. It only takes a few years for the crops to deplete all these minerals and no-one is replenishing them in the soil. Like I said we only fertilize with three. We have built flood control systems that prevent flooding. This cyclical flooding especially from the spring mountain snow melts also once replenished minerals in the soil by depositing mineral rich soil from the mountains.
Now also factor that in with the fact that we have genetically engineered seeds; added pesticides; built remote food processing plants that require the crops to be harvested before their peak ripeness; modern food processing techniques; chemical preservatives, colors and flavor enhancers. The foods just don’t have the same nutrition content they once had. Add to all this our hurried lifestyles, there is no way we get what we need from our diets
Top this off with the fact that the animal industry discovered years ago that supplementing the herds with well balanced vitamin and mineral formulas in their feeds reduced the incidents of disease among the animals it becomes borderline criminal that the author of the Readers Digest article is making this claim.
A healthy and varied diet MUST be supplemented and supplemented wisely, tailored to the individual needs of each person’s current state of health and wellness.
Pharmacist Keith

Mothers vegi-rich diets may protect babies from diabetes - Post 20

Mothers Veggie-Rich Diets May Protect Babies from Diabetes Mothers-to-be should eat a vegetable-rich diet in order to protect their babies from type 1 diabetes, according to results of a new study. Mothers who ate vegetables only three to five times per week increased the risk of type 1 diabetes in their children by 70 per cent, compared to women who consumed vegetables daily during pregnancy, according to findings published in Pediatric Diabetes. “Recently, flavonoids, the powerful antioxidants (found in fruits and vegetables), have been suggested to be potentially therapeutic agents for type 1 diabetes,” according to the researchers. The new study was performed in collaboration with Linkoping University, which is conducting a population study called ABIS (All Babies in Southeast Sweden).

Pharmacist Keith Talks about Statins - Post 19

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This is my apperance on KSCO Radio, in Santa Cruz California. On this program I discuss Statin drugs among other topics with the host of The Wellness Hour, Bernie Owens.
For a copy of the article I discussed on this program go to my blog: http://TheRx4Health.wordpress.com

Omega 3 Essential Fatty Acid Intake Linked to Big Health Benefits - Post 18

Omega 3 Essential Fatty Acid Intake Linked to Big Health Benefits
Intakes of Omega-3 Essential Fatty Acids exceeding levels typically consumed by the general US population may significantly reduce the risk of chronic disease, suggests a new study with the Yup’ik Eskimos.
High levels of the Omega 3 Fatty Acids EPA and DHA were associated with lower levels of triglycerides, as well as higher levels of HDL Cholesterol (good Cholesterol), according to data from 357 Yup’ik Eskimos published in the American Journal of Clinical Nutrition.
Raised levels of the fatty acids were also associated with decreased levels of markers of inflammation, such as C-Reactive Protein (CRP), which is produced in the liver and is a known marker for inflammation. Increased levels of CRP are a good predictor for the onset of both Type 2 Diabetes and Cardiovascular Disease. CVD causes almost 50 per cent of deaths in Europe, and is reported to cost the EU economy an estimated 202 Billion Dollars per year.
“Increasing EPA and DHA intakes to amounts well above those consumed by the general US population may have strong beneficial effects on chronic disease risk,” The researchers concluded.

Vitamin E, and Selenium may offer Prostate Protection - Post 17

Selenium and Vitamin E may offer protection against prostate cancer by changing the expression of certain genes in the prostate linked to tumors says a new study from Texas.
Writing in the Journal of the National Cancer Institute, Scientists from the University of Texas MD Anderson Cancer Center in Houston report that exposure of biopsy samples from people with cancer to Vitamin E, Selenium or both, expressed different genes, with the combined exposure producing results similar to that observed in people with no prostate cancer.
“To the best of our knowledge, this study was the first detailed systematic pathological interrogation to be completed in preoperative patients with favorable risk prostate cancer.” Wrote lead author Dimitria Tsavachidou.

Cholesterol and Statin Drugs - Post 16

First I want to start out by saying I am not a doctor and I am not making a diagnosis or treating any medical condition. I am not suggesting that anyone stop any medications they are currently taking without consulting with their physician first.
The intent of this discussion is for educational and informational purposes only.
Centuries ago there was some excellent advice given to physicians that bears repeating now:
“The physician is only the servant of nature, not her master.
Therefore it behooves medicine to follow the will of nature”

Paracelsus 1493-1541
How ironic is it that medicine has forgotten this sage advice. Now, at the first sign of elevated cholesterol instead of turning to nature to try to find out what is causing the elevated cholesterol. Medicine takes the easy way out and immediately prescribes a cholesterol lowering drug. As you will see in the following discussion, when confronted with higher than normal cholesterol the body is trying to tell us something is wrong.  With this in mind let’s discuss cholesterol does in the body and what statins do in our bodies.
Several enzymes are involved in your body that are used to produce cholesterol. Cholesterol is a necessary compound in our bodies. We cannot live without cholesterol. It is found in every cell membrane in the body.
Cholesterol is used by the body to produce the adrenal hormones; testosterone, progesterone, estrone, DHA, and cortisol just to name a few. When these hormones are out of balance you get autoimmune disorders, fatigue, fibromyalgia, chronic fatigue syndrome, low libido, cancer and more. Also when they are out of balance it can cause allergies, asthma, blood sugar problems, inflammation, reproductive problems and more.  Our bodies must maintain the proper balance of all these hormones to function optimally.
Several factors can cause the hormone system to become out of balance. Primarily these include poor diet, vitamin and mineral deficiencies, environmental toxins and adverse drug reactions.
What happens when the hormone systems are out of balance? Thankfully, when we were designed we were equipped with the ability to compensate for this so we can continue to live. For instance if we have a deficiency in one of these critical hormones the body detects the deficiency then it signals to increase the production of the compounds that are needed to produce the hormone and in this case that compound is cholesterol.
When the healthcare professional does the blood test to detect cholesterol levels they see the increase in cholesterol. They then immediately start treating it with drugs to get the cholesterol back down to the “normal” range without ever trying to figure out why it was elevated in the first place. We use a drug to lower the cholesterol back down, this then causes the body to not be able to correct whatever hormone deficiency that triggered the increase. Without correcting the deficiency our bodies then begin to exhibit the different medical problems discussed earlier.
What does cholesterol do in the body? Is cholesterol the villain? Is cholesterol so bad that even healthy people need to take cholesterol medications to get their numbers down even lower?
Cholesterol is needed to maintain a healthy immune system and to maintain an optimally functioning hormone system.
There are five major functions of cholesterol in our bodies.
1.    Cholesterol and Vitamin D
Cholesterol is used to make vitamin D. Without adequate levels of cholesterol we become vitamin D deficient. Everyone knows that vitamin D is important for our bones but it is also critical to maintain a well functioning immune system.
Vitamin D deficiency has been linked to many cancers including breast, colon and prostate cancers.
There have been numerous reports in the media lately about the deficiency of vitamin D. Of course they always mention the fact that we no longer get adequate amounts of sunshine to produce vitamin D naturally. What they fail to mention is that sharp increase in the use of cholesterol lowering drugs has also lead to an increase in vitamin D deficiency.
2.    Cholesterol is necessary for mineral absorption and digestion of fats
Cholesterol is the main ingredient in bile salts. Fat absorption is not possible without bile salts. This then leads to a deficiency of all the fat soluble vitamins; A, D, E, and K. Once again these deficiencies lead to many medical conditions.
3.    Cholesterol is part of every cell of the body
Trillions of cells use cholesterol to build their structure. It is the “glue” that holds the lipid layers together. It gives the cell membrane the strength it needs. Without it the cells become leaky and this leads to chronic illness and cancer
4.    Cholesterol and the nervous system
It is needed for the myelin sheath that covers all nerve cells. It is important for memory function. It is the main organic molecule in the brain.
Brain fog is very common in people with low cholesterol levels.
It is also important for neurotransmitter function including serotonin. Low cholesterol levels inhibit serotonin receptors.
5.    Cholesterol and Immune System
It is necessary for the immune system to fight infections. Inadequate cholesterol levels in men have been associated with lowered levels and responsiveness of immune cells. Fewer circulating lymphocytes, total T-Cells and Helper T-cells.
Now that we have established how critical cholesterol is to our overall health and we have established that elevated cholesterol is a sign of other medical conditions that need to be addressed let’s look at what statins do and don’t do.
The drug manufactures would like us to think that lowering our cholesterol protects us against heart disease. They bombard us and the doctors with drug reps, fancy New York ad campaigns, and important sounding studies all claiming that lowering our cholesterol lowers are risk of heart attacks. The wizard of oz looked important too until the curtain was pulled back. Let’s look behind the curtain at the research and see what is really true.
If reducing cholesterol levels lowers the risk of heart disease you would assume that people who lower their cholesterol levels will live longer compared to those who do not lower cholesterol levels. The most important statistic of any study is the mortality rate – how many are alive at the end of the study.
Let’s take a close look at the mortality rate of the five studies cited by the American Heart Association.
1.    Heart Protection Study (2002) Over 20,000 adults in UK age 40-80 who were at a high risk for heart disease were followed for 5 years.  They were divided into 2 groups. A placebo group and a group getting simvistatin 40mg/day. At the end of 5 years the placebo group had an 85.4% chance of survival. The statin group had an 87.1% chance of survival. That is not even a 2% difference. In fact the Doctor involved in the study wrote “Low cholesterol concentrations have been related to depression, cognitive impairment, and suppression of the immune system. Does a reduction of 1.7% in mortality balance these risks?” Funny that wasn’t mentioned by the American Heart Association.
2.    Prosper (2002) 5804 adults were examined to look at the effect of pravastatin versus placebo in the risk of developing heart disease and stroke. At the end of the 3 year trial the placebo group had 89.5% alive compared to the treatment group of 89.7% alive. That is only 2 tenths of a percent difference. This is not even statistically significant. As a side note cancer was significantly increased in the treatment group.
3.    ALLHAT (2003) 10,355 adults over 55 were randomized to receive either pravastatin or usual care (which means diet and lifestyle changes). At the end of 6 years 84.7% of the “usual care” group was still alive compared to 85.1% of the statin group. That is again less than 1% difference. Not statistically significant.
4.    ASCOT-LLA 19,342 high blood pressure patients between 40 and 79 with risk factors of cardiovascular disease. The statin group in this case did have reduce the number of cardiac events compared to the placebo group however at the end of 3.3 years 95.9% of the placebo group were still alive compared to 96.4% of the statin group. Only ½ % difference.
5.    PROVE-IT 4,162 patients who had a heart attack or angina were given either Lipitor or Pravachol. In this study there was no placebo group. The absolute reduction in death of Lipitor was 2.2% versus 3.2% from Pravachol.
So when we look at these studies the reduction in the risk of death was insignificant. Does this insignificant change in death rate warrant the increased risks of side effects from statins?
Let’s look at some other studies and what the outcomes of low cholesterol compared to higher cholesterol was:
  • In women of all ages and men over 55, higher cholesterol levels may actually result in a decreased mortality (Q J Med 2003;96:927-34)
  • One study showed that in the elderly female, a lower cholesterol level (less than 155mg/dl) was associated with  5.2 times higher death rate as compared to a woman with a cholesterol level of 272mg/dl (Lancet 1:868-870. 1989)
  • Breast cancer rates in humans that took statins were shown to increase by 1,200% (relative risk)
  • JAMA reported on a study of 5,170 subjects taking a statin versus 5,185 subjects treated with "usual care" (lifestyle changes) found that the statin did reduce cholesterol however (not widely reported) the mortality rate between the 2 groups was nearly identical (so why take the statin with all its side effects) also the coronary heart disease rates were not different between the control group and the statin group (JAMA Dec 18, 2002 18;288:2998-3007)
  • The Framingham study (one of the longest ongoing studies on heart disease) reports after 30 years of follow up, there is no increased overall mortality with subjects with high cholesterol for those over 50. Furthermore, researchers reported that FALLING cholesterol levels were found to increase the cardiovascular death rate - a 14% increase for every 1mg/dl drop in cholesterol. (JAMA Vol 257. No 16, 4.24.1987)
  •  A study of 11,563 subjects found that those with cholesterol below 160mg/dl had 49% increases in all-cause mortality as compared to those subjects with a cholesterol level over 160mg/dl. Non cardiac death increased 2.27 times in the low cholesterol group compared to the control group (Eur Heart Journal 1997 18, 52-59)
  • In 977 elderly patients (>70 y/o) studied, researchers found no correlation between elevated cholesterol levels and increases in mortality from coronary heart disease, all-cause mortality or hospitalization from heart attacks or angina. (JAMA Vol 272 No 17 Nov 2, 1994)
  • Studies have found a correlation with low cholesterol levels and increased risk of mortality from cancer of the lung, liver, pancreas and bone marrow as well as increased risk of death from respiratory, hepatic and digestive disease (Arch. Intern. Med 192;152. 1490=1500)
  • A study of 5,491 men aged 45-68 y/o found that falling cholesterol levels from 180-239mg/dl down to less than 180mg/dl were associated with a 30% higher risk of all-cause mortality and a significant increased risk of death from cancers of the esophagus, prostate, and bone marrow (Circulation 1995;92:2396-2403)
So as seen above the overall mortality rate of taking statins compared to placebo is insignificant. Further the increased risk for mortality from other causes is increased in the lowered cholesterol group. So what exactly does statins do and why does it seem to decrease cardiovascular events?
What are the side effects of Statins?
1.    Muscle Pain and weakness. This is the most common side effect. The drug manufactures report that it occurs 1-5% of the time but I believe this is much higher because I see patients in my pharmacy complaining of this almost on a daily basis.
Why does this happen?
When we block the production of cholesterol with a statin drug we also block the production of a very important co-enzyme. CoQ10. Co-enzyme Q10 is used in the energy production inside of every cell in the body. So when the cells are depleted of this energy source we get fatigue. The cells that comprise the most used muscles in the body are the ones that are affected first. Of course we see this as pain in our arms and legs but there is one muscle that is used even more. In fact this muscle never rests. Of course I am talking about our heart. When muscle pain and weakness occurs our doctors get concerned because they know it can quickly lead to death.
2.    Body aches and Pains these pains are probably related to CoQ-10 as well. The body aches and pains usually go away after the statin drug is discontinued
3.    Heart Failure About 50% of people with heart failure will die within 5 years of their diagnosis. It is the most common reason Medicare patients are admitted to the hospital. An East Texas Medical Center studied 20 healthy patients with normal cardiac function. After 6 months on Lipitor 66% developed problems with diastole—the filling phase of the heart cycle. It is the same problem that congestive heart failure patients experience. They concluded that the statins dose-related depletion of CoQ10 was the culprit.
4.    Brain Fog and Dementia Over 50% of the dry weight of the brain is made of cholesterol. The elderly are even more sensitive to decreased cholesterol levels. Cholesterol levels <150mg and="" brain="" cholesterol="" compared="" consistently="" dementia="" dl="" exhibit="" fog="" higher="" levels.="" p="" those="" to="" with="">5.    Cancer All cholesterol drugs have been associated with an increased rate of cancer. Multiple studies have shown that statins have caused cancer in mice. As mentioned above, breast cancer rates in humans have increased 1,200%. Since none of the studies have lasted long enough to determine the exact rates. When you think about what statins do to cholesterol levels and you look at what deficiencies of the different hormones cause, it is easy to see why there is an increase in cancer among those with cholesterol lowered by statins.
6.    Depression There are numerous studies that show a connection between low cholesterol and depression. This is easily understood when you consider that blocking cholesterol production affects the adrenal hormones as well as serotonin receptors. Both conditions have the effect of causing depression.
Do Statins Prevent Heart Attacks?
Well studies have shown that statins do decrease the risk of heart attack. You know what? So does aspirin. In fact a study was conducted that compared those taking statins to a group taking an aspirin a day. This study showed that statin drugs did not reduce cardiovascular events any more than aspirin. What is up with this one? Well it appears that statins not only reduce cholesterol but they also reduce inflammation just like aspirin. It is the reduction of inflammation that appears to have the cardio protective benefits. But with all the potential side effects of cholesterol why risk it when you can achieve the same outcome with aspirin. This is where I think the drug manufactures begin their deceit. Since they cannot sell an expensive new drug to reduce inflammation when aspirin does the same thing for a lot less money, they have created a whole new problem, high cholesterol. They can then patent a whole new class of drugs and treat a whole new condition when in reality it is not the cholesterol that is the problem it is actually inflammation and inflammation can be reduced with a $3 bottle of aspirin not a multi-billion dollar drug.
No wonder our health care system is going broke.
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Zinc Promotes Healthy Blood Sugar Levels - Post 15

Increased intakes of zinc may decrease the risk of type 2 diabetes by 28% according to a recent study from Harvard.
Zinc, one of the most important trace elements in the body, mediates many physiological functions. It is believed to be essential for maintaining a healthy immune system, recent science suggests the mineral could also influence memory, muscle strength and endurance in adults.
The Harvard study involved 82,297 Women aged 33 to 60 taking part in the Nurses’ Health Study over the course of 24 years. Further evaluation by the researchers took into account other potential factors and found that increasing intakes of the mineral were associated with a reduction of type 2 diabetes of up to 28%.
In the US alone, there are over 20 million people are affected by diabetes, equal to seven percent of the population. The total costs are thought to be as much as 132 Billion dollars with 92 Billion being direct costs from medication, according to the American Diabetes Association figures from 2002.


Omega 3 Essential Oils from Fish during Pregnancy may slash infant allergies - Post 14

Supplements of Omega 3 rich fish oils during pregnancy may reduce the risk of food allergies and eczema in children, according to a new study from Sweden.The occurrence of eczema and food allergies was significantly lower in infants of mothers receiving the fish oil supplements during pregnancy according and the early months of breast feeding compared to placebo, according to findings published in the journal of ACTA Paediatrica.
“This randomized placebo controlled double blind study shows that omega 3 supplementation during pregnancy and lactation may reduce the risk of developing allergic sensitization to the egg, IG E-associated eczema and food allergy during the first year of life,” wrote the study authors, led by Catrin Furuhjelm from Linkoping University.




Three ways of supplementing with mineral - Post 13

  1. Elemental Minerals - Elemental minerals are metals. In patients under 40 8-12% of the metallic minerals are absorbed into the body. Over 40 this absorption drops to 3-5%. Lets look at Calcium Lactate for example, 1000mg of Calcium Lactate contains only 140mg of elemental calcium. So if only 10% is absorbed that means only 14mg of calcium is actually absorbed.
  2. Chelated Minerals - This is the type that farmers use to feed their livestock. Chelated Minerals have digestive enzymes added to increase absorption. This type of mineral has a 40% absorption rate.
  3. Colloidal Minerals - This type of mineral has been designed with a negative (-) charge. The intestinal lining carries a positive (+) charge. Since opposite charges attract each other this type of mineral is 98% absorbed.
The supplement program I like the best comes from Youngevity. I prefer Beyond Tangy Tangerine as a foundation to get over 90 vitamins and minerals. This is by far the most you can find in any vitamin supplement. It is in a liquid form that is highly absorbable and contains over 77 plant derived colloidal minerals. Since the minerals are of the colloidal form these are very highly absorbed. It includes high doses of the B vitamins which help support and maintain healthy nerves and micro-blood vessels.

Autoimmunity and Nutrition - Post 12

A central function of the immune system is to distinguish foreign molecules, such as infectious agents, from the molecules that belong to the body tissues. The immune system attacks foreign particles by creating an army of specialized white blood cells (lymphocytes) and by producing antibodies.
Sometimes there is a failure to discriminate between self and non-self (foreign), and an inappropriate immune response will arise, an autoimmune response. In an autoimmune response, the specialized lymphocytes and the antibodies attack normal body tissues and organs.
More than 78 clinically distinct autoimmune diseases are identified and the list continues to grow. Some of the autoimmune diseases are well known, including; Diabetes type 1, Irritable Bowel syndrome, Lupus, Multiple Sclerosis, Rheumatoid Arthritis, and Juvenile Arthritis. Others are less familiar, including Crohn’s disease, Graves’ disease, Hashimoto's thyroiditis, Mixed Connective Tissue Disease, Pemphigus, Progressive Systemic Sclerosis, Sarcoidosis, Sjogren's Syndrome, Temporal Arteritis, and various skin conditions. Collectively these diseases afflict more than 15 million Americans, with women being affected disproportionately. Autoimmune conditions represent a significant physical, emotional, and financial burden for society.
Many separate mechanisms have been described that may contribute to the failure of the immune system leading to autoimmunity. Among them, drugs and hormone interaction, genetic configuration, cross reactivity of some bacterial and virus immune factors, and the scarcity or the excess of some specific food ingredients in the diet form a puzzling assortment of triggers. Links between food ingredients and immunity have become a hot topics of research. Recent publications demonstrate a remarkable and close concordance between the host overall nutritional status and immunity.
An example is:
Deficiencies of minerals, including iron and zinc, are well documented to impair immune function in experimental animals, and to the extent studied, in humans as well. One postulated mechanism is that both of these metals are essential for the function of a number of metalloenzymes required for nucleic acid synthesis and cell replication.
Other links have been delineated between specific food ingredients in the diet and autoimmunity. Examples are the link between a scarcity of some carbohydrates and errors in cell identification, and the links between an elevated omega-6 to omega-3 essential fatty acid (EFA) ratio in the diet or an elevated blood sugar level and an exaggerated immune response.
Here is how the links work: Target recognition directs the immune response, while the prostaglandins hormones we make from EFAs modulate its intensity.

Target Recognition.

Cells wear identification molecules protruding from their membranes. The cell's identification molecules are made of various carbohydrates and carbohydrate derivatives. Without the supply of a variety of carbohydrates, cells have problems making their identification molecules. Errors in these molecules confuse the immune system recognition system. Think of the identification molecules as bar codes and the immune system recognition system as a bar code reader. Think of the mess caused by errors in a bar code A cell’s bar code contains the carbohydrates glucose, galactose, mannose, xylose, fucose, and derivatives. One of these carbohydrates— glucose, is in excess in our diet, while the other carbohydrates are scarce or missing in our refined food. The missing carbohydrates exist in fruit and vegetables.

Intensity Modulation

The intensity of an immune response is modulated by prostaglandins hormones. We make two types of prostaglandins hormones. Type 1 increases immune response, type 2 reduces it. A useful immune response depends on the balance between the two types. We make  prostaglandins from Essential Fatty Acids (EFAs) exclusively. There are two types of EFAs, the Omega-6 and the Omega-3 EFAs. We use the omega-6 EFAs to make the prostaglandins that increase immune response, and the omega-3 EFAs to make the prostaglandins that reduce the immune response. The omega-6 EFAs are abundant in our diet, while the omega-3 EFAs are very scarce. The omega-6 to omega-3 ratio in the American diet is about 12 to 1, in the Australian diet the omega-6 to omega-3 ratio is around 18 to 1, instead of an ideal 2 to 1. With ratios higher than 2 to 1, the immune system is overactive. With ratios around or higher that 10 to 1 the immune system runs with no brakes. Hence, the proliferation of autoimmune conditions with our omega-3 EFA deprived diet.
To correct the ratio we should avoid omega-6 EFAs rich fats and oils and supplement the diet with omega-3 EFAs rich fats and oils. Omega-3 EFAs are available in flax seeds, in cold ocean fish (sardine, salmon, mackerel, and herring), and in fish oil supplements like Ultimate E.F.A. and Ultimate E.F.A. Plus. Here we have to make a distinction between Alpha Linolenic Acid(ALA), and other more active omega-3 EFAs. ALA is the sole omega-3 EFA found in plants and in the supplement Ultimate E.F.A. Cold ocean fish and the product Ultimate E.F.A. Plus contains ALA and other omega-3 EFAs, among them the active omega-3 fatty acids Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). We make the prostaglandins that reduce immune response from EPA. Although we are capable of making EPA and DHA from ALA, many people have lost that capacity. ALA has little biochemical function except to contribute to cell membrane fluidity, and to be the raw material for making more active omega-3 EFAs. People that can not make EPA and DHA from ALA can not make enough prostaglandins to down regulate an overactive immune system. They need food and supplements containing EPA and DHA. They need it at least to start with. Indeed some EPA and DHA intake is for our biochemistry like seed money for a business.
When correcting the diet to reduce autoimmunity, we have to take into account the life span of the lymphocytes the immune system has multiplied, the lymphocytes that attack the tissue and organs and the lymphocytes that produce antibodies. Once the storage of EPA and DHA is replenished—it takes about 6 weeks, the omega-3 derived prostaglandins production halts the lymphocyte multiplication. However the lymphocytes produced previously are still available.
The lifespan of lymphocytes is from six months to two years. Therefore six months is the period of time one has to consider for some improvement to become noticeable and two years for remission to occur. Some food (offending food) contains molecules that stimulate the production of omega-6 derived prostaglandins. A high blood sugar level (hyperglycemia) also stimulates the production of omega-6 derived prostaglandins. People with an autoimmune disease should avoid eating offending food and food that increase the blood sugar level, like refined sugar, and food with a high glycemic index.
A list of immune system offending food, an informative text about hyperglycemia with food listed by its glycemic index, a list of food with its essential fatty acid content, and the text above are available in the website of the Longevity Institute at (Click on “downloads” in the left navigation strip)

(Gerald T. Keusch, 2003)

Natural Flu Protection - Post 11

by: Edmond Devroey MD 

  The Facts

Homeland Security publishes the following: (Quote) “|During a typical year in the United States, 30,000 to 50,000 people die as a result of influenza viral infection. Frequently cited numbers are 20,000 deaths each year. About 5-10% of hospitalizations for influenza lead to fatal outcome in adult. Pandemic years are associated with many more cases of influenza and a higher case fatality rate than that seen in seasonal flu outbreaks.........It is common to encounter clinical attack rate ranges for seasonal flu of 5% to 15%. For pandemic flu, clinical attack rates are reported in the range of 25% to 50%.” (end quote).

The CDC Says, “Take 3 Steps To Fight The Flu".

The Centers for Disease Control and Prevention (CDC) urges you to take three steps to protect yourself and others from the flu: A yearly vaccination, antiviral prescription drugs and some common sense precautions like washing hands and avoiding close contact with sick people.
In its Vaccine Safety Datalink the CDC insist vaccination is a safe procedure. The statement is followed by a list of references to publications negating or downplaying possible side effects of vaccination like seizures, aseptic meningitis, anaphylaxis, inflammatory bowel disease, autism, asthma, diabetes type I, multiple sclerosis, ischemic stroke, However there are numerous publication indicating vaccination is not always without side effects and adverse reactions; A search in Google with the key words "Flu" and "side effects" produces more than 600 references on the topic and a search at the scientific information web site Scirus shows more than 100 publications warning of possible side effects of the flu vaccination.

Comments from the Longevity Institute

The short outbreak of the “swine” virus in Mexico is a reminder that we have to protect ourselves the best way we can from the next seasonal flu, now that a new mixture of two viruses has emerged that may become more virulent than what we have been exposed to previously.
Then we have a question: "Is the flu vaccination the best way to protect ourselves?"
The question arises not so much from the possible side effects of any vaccination than from the fact that the flu virus is one of the most versatile viruses because it has that inherent capacity to mutate very fast. Such property entails that the virus that may hit you has had plenty time to evolve from and become different from the virus used to produce the vaccine. With a flu shot you may become immune to the virus that was used to produce the vaccine, but perhaps not to the virus that is invading you !
The question now becomes: " How to immunize against the invading virus?"
There is a natural and inexpensive way to do it

With Vitamin D

Have you ever wondered why flu outbreaks always develop in the winter? The fact has puzzled researchers for a long time. The reason may well be winter is a time when people have less sun exposure and make less vitamin D.
The hypothesis is supported by research; There is a causal link between vitamin D deficiency and the flu and people with low vitamin D levels have more upper respiratory infections.
The hypothesis of a causal link between vitamin D deficiency and flu is also supported by clinical observations like the report by Dr J.J. Cannell MD describing what happened in his ward during a flu epidemic episode. (quote): ". ..as the epidemic progressed, I noticed something unusual. First, the ward below mine was infected, and then the ward on my right, left, and across the hall - but no patients on my ward became ill. My patients had intermingled with patients from infected wards before the quarantines. The nurses on my unit cross-covered on infected wards. Surely, my patients were exposed to the influenza A virus. How did my patients escape infection from what some think is the most infectious of all the respiratory viruses?... ... All of the patients on my ward had been taking 2,000 units of vitamin D every day for several months or longer." (end quote)
Vitamin D appears to be a potent anti-infectious agent. It is now well established that the cells of the immune system have receptors for 1,25-(OH)2D3, the end product of vitamin D intake or of sun exposure, and the role of vitamin D in immunity is beginning to be defined. Quite recently, three independent groups have reported that vitamin D triggers the release of these powerful natural antibiotics called antimicrobial peptides. It appears now vitamin D might be, in effect, a potent antibiotic.

And With Selenium

Back in 1978, Professor Gerhard N. Schrauzer was the first to publish that a selenium supplementation of the host inhibits virus replication. In his experiment with a strains of mice exhibiting a normal incidence of virus induced mammary adenocarcinoma of 80-100% the tumor incidence was found to drop to 42% if animals of the same strain were kept on a diet containing 0.45 ppm of selenium. The "viral selenoprotein theory." of Prof. Schrauzer entails that certain viruses interact directly with selenium in the host cells by incorporating selenium into viral genome proteins that down regulate viral replication. In a selenium deprived host unrestricted viral replication may overwhelm immune response. In a host with adequate selenium viral replication is much slower allowing the immune system time to build an efficient defense.
Never disproved, the theory of Professor Schrauzer is now endorsed by others. Today it is admitted that the spread of avian influenza over the world is related to local selenium deficiencies.
In China the spread of avian flu occurs in low selenium areas.
The theory of Prof. Schrauzer is supported by the description of a gene in the flu virus down-regulating viral multiplication, a gene that needs selenium to stay active. In animal experiments selenium deficiency results in greater damage in mice infected with the influenza virus.

Recommendation from the Longevity Institute

Increase your resistance by taking daily a good mix of minerals and vitamins inclusive 2,000 IU of vitamin D and add to it 100 micrograms of selenium per 60 lbs bodyweight with a maximum of 300 micrograms per day. It is recommended to start this regimen three months before the possible onset of the next seasonal flu epidemic.
Vitamin D will boost your overall immune response and, if you are hit by the flu virus, the selenium shall slow down the viral replication in such a way as to let your immune system immunize you against the invading virus.

Digestive Enzymes - post 10

Enzymes are the single most important element of your health and far outweigh the importance of any other nutrient. Nothing in the human body functions without enzymes making it happen. Without exception, every new “breakthrough” nutritional product being introduced on the market depends entirely upon enzymes (i.e. MSM, HGH, 5HDP, DHEA, etc.) for it’s effectiveness. So, what are enzymes? Enzymes are:
  • Proteins that hold an electrical charge
  • Catalysts that speed up chemical processes without being used up in the process
  • Specific in that they only cleave or cut certain bonds
  • Efficient in that one enzyme can break-down millions of bonds
There are three factors that affect enzymes; temperature, pH and inhibitors. Enzymes work optimally at slightly higher temperatures. This is why the body creates a fever when it’s fighting off an infection. When temperatures go above 118 degrees most enzymes are destroyed. This is what happens when we cook and process our foods. Each enzyme has its own optimum pH range in which it is active. When it goes outside of this pH range the enzyme is inactivated. Similarly, when specific substances (i.e. snake or insect venom, aspirin, etc.) are introduced into the body they may inhibit certain enzymes.
Where do enzymes come from? Enzymes come from one of three sources; plants, animals or microbes (see Enzyme Comparison Chart). Plant enzymes (bromelain and papain) work in a wide pH range but only digest some proteins. Animal enzymes (pepsin, pancreatin) work in a very limited pH range and only digest some of the food groups. The microbial enzymes are the only ones that work in a wide pH range and will digest all of the food groups. Acid and alkaline are the two words most commonly associated with pH. pH means hydrogen potential or the number of hydrogen ions in a solution (see pH Range Chart).

More hydrogen = acidic Less hydrogen = alkaline

The pH in the human digestive tract varies greatly (see Human Digestive Tract pH Range Chart). The pH of saliva is usually between 6.5 - 7.5. After we chew and swallow food it then enters the fundic or upper portion of the stomach which has a pH between 4.0-6.5. This is where “predigestion” occurs while the lower portion of the stomach is secreting hydrochloric acid (HCl) and pepsin until it reaches a pH between 1.5 - 4.0. After the food mixes with these juices it then enters the duodenum (small intestine) where the pH changes to 7.0 - 8.5. This is where 90% of the absorption of nutrients is taken in by the body while the waste products are passed out through the colon (pH 4.0-7.0). With this basic understanding of enzymes and digestion let’s look at what happens in the body over the period of one life-time.
The human body was specifically designed to function on raw, enzyme-rich foods which support the digestive and metabolic enzymes found naturally in the body (see Enzyme Pyramid Chart). When enzymes are present in the raw foods we eat they “predigest” themselves and are readily assimilated. Think of what happens when we eat a salad for lunch. How long does it take before we’re hungry again? Now, let’s look at what happens when we lower our body’s enzyme level through eating enzyme-deficient foods. Enzymes occurring naturally in foods are destroyed by heating, cooking, pasteurizing or processing. At the bottom of the Enzyme Pyramid are the food enzymes taken in from the foods we eat. They are the most abundant and are the foundation of our health and longevity. When these food enzymes are not replenished on a daily basis, our body is forced to supply all of the enzymes needed to digest that cooked food.
This is where the Law of Adaptive Secretion that was established in 1943 is important. This Law holds that an organism values its enzymes highly and will make no more than are needed for the job. These enzymes come from our digestive system or the second level of the Enzyme Pyramid. After years or decades of eating patterns that lack enzymes our bodies will eventually use up its own digestive enzymes or the building blocks needed to manufacture them. What may show up at this point are a host of side effects that include acid reflux, belching, bloating, gas, heartburn, indigestion, nausea and upset stomach. These symptoms are not a result of to much HCl and enzymes but way too few.

Our bodies have now used up the two lower levels of the Enzyme Pyramid. Do we stop eating now? No, we continue to eat enzyme-deficient foods that will now begin to rob the enzymes that perform all of your internal bodily functions. They are referred as metabolic enzymes or the third level of the Enzyme Pyramid. Once this process starts whatever genetic weaknesses or tendencies that run in your family tree may begin to appear (i.e. cancer, diabetes, heart disease). Because of the limited number of metabolic enzymes and the importance of their functions, the body will deteriorate at a very rapid pace. Death occurs when our final enzyme has been used up.
When digestive enzymes are taken with meals there are a number of benefits:


  • Reduction of gas, bloating, indigestion and heartburn  
  • Better elimination  
  • Increased energy levels  
  • Balance of blood sugar levels  
  • Relief from hiatal hernias and ulcers  
  • Lactose tolerance 

Dark Chocolate, Health and Weight Loss - Post 9

Recent research has shown that dark chocolate offers some surprisingly favorable health benefits and will improve your health.
A Harvard University study found that eating dark chocolate could prolong a person's life by roughly one year. Another study by Dundee University found that volunteers who ate dark chocolate cut their risk of developing blood clots by about 75 percent.
What these and other research studies have identified are the flavonoids found in cocoa. Flavonoids are chemicals derived from antioxidant-rich plants that are believed to offer a wide variety of nutritional benefits.
But remember most sources of dark chocolate are high calorie candy bars, and in these instances, the health hazards of being overweight far outweigh the benefits that eating dark chocolate can provide.
You should also know that milk chocolate and white chocolate don't offer the same health benefits as dark chocolate. So if you enjoy an occasional bite of chocolate along with your usual healthy diet, try to make it dark.

Dark Chocolate Fights Hunger - Post 8

This is taken from Health magazine
Chocolate isn’t great for your waistline—two bites pack about 50 calories—but the dark kind may help you feel fuller, University of Copenhagen researchers say. They found that people who ate dark chocolate had fewer cravings afterward than those who ate milk chocolate.
The reason: Dark chocolate helps the body regulate appetite, its higher amount of cocoa butter (it has stearic acid, which can slow digestion) may make the stomach stay full longer.
 

Crohn's Disease - Post 7

Crohn's Disease is a disease where the small intestine is being attacked by white blood cells and scavenger cells. These are naturally occurring in the body and are part of the bodies natural defenses.
Most likely Chron's disease is caused by a food allergy. Usually wheat, dairy or soy.
First you need to do a test to see if sensitive to wheat. This is called a pulse test you can do it at home. When first wake up in morning before eating or drinking anything take you pulse. Then eat something that is high in whole wheat. Take pulse again at 15minutes, 30 minutes and at 1 hour. Just drink water. Don't eat or drink anything else until the hour has passed. Keep relaxed during that hour also. Best if stay in bed until done with the test. If your pulse goes you are sensitive to wheat and we will need to take another approach to treating crohn's disease.
Repeat this test the next day to test for Milk allergy.
The treatment for Chron's Disease is as follows:
  1. Vitamin A 300,000 IU per day as beta carotene
  2. Folic Acid 5 to 10 mg three times daily
  3. Vitamin B-12 1,000 mcg /day
  4. Vitamin C to bowel tolerance (keep increasing dose until it causes diarrhea then back of a little, this is the highest dose you system will tolerate
  5. Calcium 2,000 mg per day
  6. Magnesium 1,000 mg per day
  7. Selenium 300 mcg three times daily
  8. chromium 75mcg three times daily
  9. Zinc 50mg three times daily
Also take a good multivitamin.
Click Here for the Mighty 90

Cholesterol Facts - Post 6


  • 95% Male sex Hormones
  • 95% Female sex Hormones
  • 95% of Adrenal Hormones
All are made from a master steroid in the body - Cholesterol
Your body only makes 10% of what it needs, the other 90% comes from dietary sources.

If adrenal glands are exhausted you are deficient in cholesterol.
Brain is 75% Mylan, this is made 100% from cholesterol
Elevated cholesterol is caused by:
  • B3 (niacin) deficiency
  • Omega 3 deficiency
  • Chromium deficiency
  • vanadium deficiency
  • low thyroid
  • diabetes
  • hyperglycemia
The causes that contribute to most cases of dyslipidemia in adults. The most important secondary cause in developed countries is a sedentary lifestyle with excessive dietary intake of saturated fat and trans fats. Trans fats are polyunsaturated or monounsaturated fatty acids to which hydrogen atoms have been added; they are commonly used in many processed foods and are as atherogenic as saturated fat. Other common secondary causes include diabetes mellitus, alcohol overuse, chronic kidney disease, hypothyroidism, primary biliary cirrhosis and other cholestatic liver diseases, and drugs, such as thiazides, β-blockers, retinoids, highly active antiretroviral agents, estrogen and progestins, and glucocorticoids.
Diabetes is an especially significant secondary cause because patients tend to have an atherogenic combination of high TGs; high small, dense LDL fractions; and low HDL (diabetic dyslipidemia, hypertriglyceridemic hyperapo B). Patients with type 2 diabetes are especially at risk. The combination may be a consequence of obesity, poor control of diabetes, or both, which may increase circulating FFAs, leading to increased hepatic VLDL production. TG-rich VLDL then transfers TG and cholesterol to LDL and HDL, promoting formation of TG-rich, small, dense LDL and clearance of TG-rich HDL. Diabetic dyslipidemia is often exacerbated by the increased caloric intake and physical inactivity that characterize the lifestyles of some patients with type 2 diabetes. Women with diabetes may be at special risk for cardiac disease from this form.

tests:

Patients with premature atherosclerotic cardiovascular disease, cardiovascular disease with normal or near-normal lipid levels, or high LDL levels refractory to drug therapy should probably have Lp(a) levels measured. Lp(a) levels may also be directly measured in patients with borderline high LDL-cholesterol levels to determine whether drug therapy is warranted. C-reactive protein and homocysteine measurement may be considered in the same populations.
Secondary causes: Tests for secondary causes of dyslipidemia—including measurements of fasting glucose, liver enzymes, creatinine, thyroid stimulating hormone (TSH), and urinary protein—should be done in most patients with newly diagnosed dyslipidemia and when a component of the lipid profile has inexplicably changed for the worse.

Chocolate Again Linked to Better Heart Health - Post 5

Chocolate Again Linked to Better Heart Health
Increased intakes of chocolate may decrease the risk of a heart attack victim from dying from heart related problems, this according to a joint US – Swedish study.
Eating chocolate two or more times per week was associated with a 66 per cent reduction in cardiac mortality, while less frequent consumption was also associated with smaller decreases in risk, this information has been published in the Journal of Internal Medicine.
The health benefits of antioxidant rich chocolate have received much recognition in recent years, with positive findings from a number of studies impacting on consumer awareness. In the European Union, milk chocolate has to contain a minimum of 25 per cent of cocoa solids, and dark chocolate 35 per cent.

Calcium May Promote Healthy Body Weight - Post 4

Low dietary intakes of calcium may increase the prevalence of being overweight or obesity by 24 percent, according to a new study from Brazil.
The study results showed that people with the lowest average intakes (less than 265 mg) were 24 percent more likely to be overweight, compared to people who consumed at least 593 mg of calcium per day.
“In the present study, higher mean calcium intakes were also observed among women with normal weight who were non-smokers, practiced physical activity, and had higher educational levels,” Milena Baptista Bueno, the lead researcher.

Antioxidants and Free Radicals - Post 3

What is the connection between antioxidants and free radicals? First, let’s define free radical.
Free radicals are molecules that have lost an electron. These molecules are very unstable and are capable of destroying enzymes, protein molecules, a strand of DNA or entire cells. They can be thought of as invaders that attack the body. They will do anything to restore their balance through stealing an electron from a nearby molecule. This process will cause a chain reaction.
Free radicals have been linked to a number of health problems including premature aging, stroke, heart disease, arthritis and cancer. They originate from either the external environment or our own internal environment.
External sources include; air pollution, smog, exhaust fumes, cigarette smoke, industrial wastes, herbicides, pesticides, drugs, radiation, chemicals, power lines, microwave ovens, electronic equipment. Other sources are hydrogenated oils (vegetable shortening and margarine) and polyunsaturated oils.
Free radicals are also produced by the body internally as natural byproducts of oxygen metabolism as well as from aging, disease, stress, vigorous exercise, trauma or injury.
What are antioxidants? Simply put antioxidants are elements that will terminate free radicals and stop the chain reaction. Antioxidants are also referred to as scavengers. They stop free radicals by replacing the missing electron.
There are two sources of antioxidants. First, the body has a natural defense mechanism in which it produces specific enzymes that act as antioxidants. These enzymes need minerals and antioxidants to function optimally and are found in foods and certain plants.
The most commonly known sources of antioxidants are Vitamin A, C, E, Beta Carotene, selenium and zinc. However, in recent years scientists have discovered new antioxidants from oligomeric proanthocyanidins (OPC) that are 20 to 50 times more powerful. They come from grape seed or pine bark and are non-toxic.

Here’s a brief list of the health benefits of OPC:

  • Lowers LDL cholesterol levels thus reducing the risk of cardiovascular disease.
  • Reduces platelet aggregation thus reducing arteriosclerosis.
  • Increases the strength and elasticity of blood vessels.
  • Enhances the ability of collagen to repair itself thus improving skin feel and elasticity.
  • Relieves problems with varicose veins and PMS.
  • Inhibits swelling and inflammation.
  • Increases brain function (improves memory and reduces senility).
  • Reduces the tendency towards diabetic retinopathy.
With the nutrient in our foods being compromised, the air quality declining, the living of faster and more stressful lifestyles and the exposure to more toxins and chemicals- the need for antioxidants and the protection they offer is more critical than ever before.

Did You Know 100,000 Athletes Between the Ages of 13 and 30 Drop Dead During or After Exercise Each Year? Post 2

  • 30% to 35% of these deaths were do to ruptured aneurysm 
  • 60% of these deaths are do to cardiomyopathies
More Interesting Facts:


  • Reggie Lewis 27 collapsed at playoff with Boston Celtics and diagnosed with cardiomyopathy. He died 3 mo later. 
  • Evander Holyfield was banded from boxing due to cardiomyopathy. His MD began giving selenium after consulting with Dr. Wallach. 7 months later he was cleared to start fighting again and became world champ 
  • Buster Douglas, boxer developed brittle diabetes - chromium and vanadium deficiency.  
  •  62% of all female college gymnasts are anorexic, after doing hair analysis of the patients Dr Wallach saw in his practice in Washington State he determined that they all had a deficiency in zinc. The ones that supplemented with all 90 known essential vitamins and minerals, after few weeks were back to work. The ones that opted for psychiatric counseling for anorexia all died.
Common thread - they all sweat a lot so they all had mineral deficiencies.

“The ever increasing rate and severity of disease, injury and death in exercise buffs and athletes (pre-schoolers, pee-wee league, junior high, high school, college, university, professional and coaches), each isolated and looked at casually would seem to be a stroke of bad luck or a bad throw of the dice – In reality their increased rate of disease, injury and death is a red flag, and a warning that  exercise without supplementation is,  in fact, self-destructive and suicide!” - Dr. Joel D. Wallach

Good news for Alzheimer's disease patients - post 1

Good news for Alzheimer's disease patients. A recently published randomized, double-blind, placebo-controlled, multicenter trial indicates butyrate derivatives improve cognitive functions.... COMMENTS from the Longevity Institute: Butyric acid is a short chain fatty acid present only in butter and absent in vegetable oil - The suppression of butter and its replacement by vegetable oil may well have been a factor in the spread of Alzheimer's disease.