Coffee linked to lower endometrial cancer risk

Drinking at least 4 cups of coffee per day is associated with a lower risk for endometrial cancer, according to new data from the Nurses' Health Study.

Youjin Je, a doctoral candidate in the lab of Edward Giovannucci, MD, ScD, from the Department of Nutrition and Epidemiology at the Harvard School of Public Health in Boston, Massachusetts, and colleagues published their findings online November 22 in Cancer Epidemiology, Biomarkers & Prevention.

"Coffee consumption may be related to endometrial cancer development due to the potential role of caffeine," Dr. Giovannucci and colleagues write. "Several epidemiologic studies have reported an inverse association between coffee intake and endometrial cancer risk, but data from prospective studies are limited."

Therefore, the researchers prospectively examined the link between drinking coffee and endometrial cancer risk, using prospective data from the Nurses' Health Study.

The analysis included data from 67,470 women aged 34 to 59 years in 1980. Cumulative average coffee intake was determined by questionnaire. During 26 years of follow-up, researchers documented 672 cases of endometrial cancer.

Drinking fewer than 4 cups of coffee per day was not associated with a change in endometrial cancer risk compared with drinking 1 or less cups per day. The researchers accounted for numerous factors in their multivariable analysis, including BMI, age at menopause, age at menarche, parity and age at last birth, oral contraceptive use, postmenopausal hormone use, and smoking and alcohol consumption.

However, drinking 4 or more cups of coffee per day was associated with a 25% relative risk reduction compared with consuming less than 1 cup daily (multivariable rate ratio, 0.75; 95% confidence interval [CI], 0.57 - 0.97; P trend = .02). Drinking between 2 and 3 cups of coffee per day was linked with a 7% reduced risk, but the difference did not reach statistical significance (rate ratio, 0.93; 95% CI, 0.76 - 1.14; P trend = .02).

In terms of absolute risk reduction, women who drank 4 or more cups of coffee reduced their risk for endometrial cancer from 56 cases per 100,000 women to 35 cases per 100,000 women. The investigators saw a similar association when they restricted their analysis to caffeinated coffee consumption. In that case, there was a 30% relative risk reduction in endometrial cancer risk associated with consumption of 4 or more cups compared with less than 1 cup a day.

For decaffeinated coffee consumption, drinking 2 or more cups per day was linked with a 22% relative reduction in risk for endometrial cancer vs drinking less than 1 cup per month, but the difference did not reach statistical significance, perhaps because of the smaller cohort size (relative risk, 0.78; 95% CI, 0.57 - 1.08; P trend = .58). The researchers saw no association between tea drinking and endometrial cancer risk.

In subgroup analyses, there was a stronger inverse association with high coffee intake among obese women. "Because obese women tend to have insulin resistance, oxidative stress, and relatively low levels of [sex hormone binding globulin], the potential abilities of coffee to improve those conditions may have contributed to a decreased risk of endometrial cancer among obese women," the authors write.

"Coffee has already been shown to be protective against diabetes due to its effect on insulin," noted Dr. Giovannucci in a written release. "So we hypothesized that we'd see a reduction in some cancers as well." According to Dr. Giovannucci, laboratory testing has found that coffee has many more antioxidants than most vegetables and fruits.


Related posts:
Coffee could reduce skin cancer risk
Coffee keeps the blues away
The potential health benefits of coffee
Caffeinated coffee protects against Alzheimer's, diabetes, depression and prostate cancers
Coffee lowers liver fibrosis risk


Source: http://www.medscape.com/viewarticle/754053

76% of UK oysters contain norovirus

More than three-quarters of British-grown oysters contain norovirus, new research has found.

The study, conducted on behalf of the Food Standards Agency (FSA), discovered that 76% of oysters tested from UK oyster growing beds had traces of the infectious bug.

Low levels of the virus, which causes symptoms such as vomiting and diarrhoea, were found in 52% of the positive samples, according to the data.

The FSA said it was "difficult" to assess the potential health impact of the findings, as researchers were unable to differentiate between infectious and non-infectious norovirus material in the shellfish.

However, it said the results of the study would be used as part of a review by the European Food Safety Authority, which is to advise the European Commission on what a legal safe level for norovirus in oysters should be.

Currently a safe limit for the highly infectious virus, commonly know as the "winter vomiting bug", has not been established.

Andrew Wadge, chief scientist at the Food Standards Agency, said: "This research is the first of its kind in the UK. It will be important to help improve the knowledge of the levels of norovirus found in shellfish at production sites.

"The results, along with data from other research, will help us work with producers to find ways to reduce the levels of norovirus in shellfish, and work within Europe to establish safe levels."

As part of the study, scientists from the Centre for Environment, Fisheries and Aquaculture Science (Cefas) took samples from 39 oyster harvesting areas across the UK.

David Lees, the lead investigator at Cefas, said: "Norovirus is a recognised problem for the sector, and this study provides important baseline data to help the industry and regulators to focus on the key risks."

Between 600,000 and one million people in the UK catch norovirus every year.


Source: http://www.independent.co.uk/life-style/health-and-families/health-news/76-of-uk-oysters-contain-norovirus-says-research-6269372.html

Apple peel prevents colitis in mice

Here's another reason why "an apple a day keeps the doctor away" – according to new research findings published in the Journal of Leukocyte Biology, oral ingestion of apple polyphenols (antioxidants found in apple peels) can suppress T cell activation to prevent colitis in mice.

This study is the first to show a role for T cells in polyphenol-mediated protection against an autoimmune disease and could lead to new therapies and treatments for people with disorders related to bowel inflammation, such as ulcerative colitis, Crohn's disease and colitis-associated colorectal cancer.

"Many people with colitis use some form of dietary supplement to complement conventional therapies, but most of the information on the health effects of complementary medicine remains anecdotal. Also, little is known about exactly how these therapies work, if they work at all," said David W. Pascual, Ph.D., a researcher involved in the work from the Department of Immunology and Infectious Diseases at Montana State University in Bozeman, Montana. "Our results show that a natural product found in apple peels can suppress colonic inflammation by antagonizing inflammatory T cells to enhance resistance against autoimmune disease."

To make this discovery, scientists used a chemically induced model of colitis with Dextran sulfate sodium (DSS), researchers administered an oral placebo to one group of mice, and the other group of mice was given an oral dose of apple polyphenols every day during the course of the disease.

Results showed that mice treated orally with apple polyphenols were protected from colitis. Importantly, scientists also found that the treated mice had fewer activated T cells in their colons. In mice lacking T cells, apple polyphenols were unable to protect against colitis or suppress proinflammatory cytokine expression, indicating apple polyphenols protect against colitis via the suppression of T cell activation and/or recruitment.

"It appears that the old adage rings true in more ways than one," said John Wherry, Ph.D., Deputy Editor of the Journal of Leukocyte Biology, "In addition to the obvious health benefits of the nutrients and fiber in fruits and vegetables, this study indicates that even something as relatively common as the apple contains other healthy ingredients that can have serious therapeutic value."


Source: http://www.jleukbio.org/content/90/6/1043

Grapefruit good for kidney health in diabetics

Naringenin, responsible fοr thе bitter taste іn grapefruits, lemon аnԁ tomatoes, hаѕ already bееn reported tο offer potential benefits fοr people wіth diabetes, arteriosclerosis аnԁ hyper-metabolism.

Thе nеw study, published іn thе Journal οf Agricultural аnԁ Food Chemistry, adds tο thіѕ body οf science, аnԁ suggests thаt thе compound mау boost kidney health іn people wіth diabetes. Diabetic renal injury (diabetic nephropathy) іѕ јυѕt one potential complication οf diabetes, аnԁ іt hаѕ bееn suggested thаt inflammation mау contribute tο іtѕ development.

Taiwanese researchers now report thаt supplementing thе diet οf lab mice wіth 2% naringenin mау reduce levels οf various inflammatory markers, such аѕ οf interleukin (IL)-1beta аnԁ IL-6, аѕ well аѕ reducing thе activity οf a protein called nuclear factor kappa-B (NF-kappaB), whісh іѕ known tο bе play a key role іn ѕοmе inflammatory pathways.

“Although naringenin аt 2% exhibited effective anti-inflammatory аnԁ antifibrotic activities іn diabetic mice, further studies аrе nесеѕѕаrу tο examine іtѕ safety before іt іѕ used fοr humans,” wrote thе researchers.

Study details
Thе researchers tested thе potential kidney protecting effects οf naringenin аt doses οf 0.5, 1, аnԁ 2% οf thе diet.

Results ѕhοwеԁ thаt diabetic mice consuming thе higher doses οf thе compound ԁіѕрƖауеԁ decreased blood sugar levels, аnԁ increased insulin levels, compared tο thе control (nο naringenin) mice.

In addition, various markers οf inflammation wеrе significantly reduced, including IL-1beta аnԁ IL-6 reductions οf 45% fοr thе 2%-fed animals.

“Thеѕе results indicated thаt thіѕ compound attenuated renal inflammatory injury via down-regulation οf thеѕе inflammatory mediators,” wrote thе researchers.

Whіlе mοѕt οf thе anti-inflammatory effects wеrе observed іn a dose-dependent manner, οnlу thе 2% group ԁіѕрlауеԁ lower activity οf NF-kappaB, ѕаіԁ thе researchers.

“Thіѕ compound […]suppressed NF-kappa B activation,” wrote thе researchers. “Therefore, supplementation wіth thіѕ agent οr foods rich іn thіѕ compound mіɡht bе helpful fοr thе prevention οr alleviation οf diabetic nephropathy.”


Source: Journal οf Agricultural аnԁ Food Chemistry
“Anti-inflammatory аnԁ Antifibrotic Effects οf Naringenin іn Diabetic Mice”

How to outrun the Grim Reaper

Walk faster to stay one step ahead of Death, according to recent research published in the Christmas edition of BMJ. (During Christmas, this normally formal publication publishes more unconventional articles.) A team of scientists from various schools, hospitals and medical institutions located in Sydney, Australia collaborated to determine the maximum walking pace of the Grim Reaper and the speed necessary to outpace him.

Since the Grim Reaper himself was unavailable for participation in this study, the scientists measured the walking speed and mortality of 1,705 men over age 70 and used receiver operating characteristic curve analysis to estimate the preferred walking pace of the Grim Reaper. Results showed that men who walked faster were less likely to die. It was estimated that the Grim Reaper walks at a rate of approximately 1.8 miles per hour. None of the men who walked at a speed of 3 miles/hour or greater met with Death during the time frame of the study; therefore, the scientists concluded that a walking pace greater than 3 miles/hour is optimal for outrunning Death.

The researchers used data from the Concord Health and Aging in Men Project, which is a study consisting of men over the age of 70 in Sydney, Australia. The researchers used a stopwatch to determine the time it took each participant to walk approximately 20 feet, using the fastest speed of two trials and adjusting walking speed for height. The men were then followed up with by telephone at 4 months intervals and with visits to the clinic at 2 and 5 years after the trial was completed.

It was found that men who walked at speeds greater than 2 miles per hour were 1.23 times less likely to die, while all 22 of the participants who walked at a pace of 3 miles per hour were still alive at the 5-year follow-up. The researchers conclude that "faster speeds are protective against mortality because fast walkers can maintain a safe distance from the Grim Reaper."

Other scientific studies have also shown the correlation between walking speed and mortality. A 2011 study published in the Journal of the American Medical Association examined the relationship between gait speed and survival by pooling the analyses completed for 9 different studies around this topic. It was found that survival increased across the full range of gait speeds. A 2008 study published in the Journal of the American Geriatric Society found that a slower gait was associated with a significantly greater risk of mortality and incident disability. A 2005 study, also published in the Journal of the American Geriatric Society, showed that a gait speed of less than 1 meter/second can be used to identify high-risk individuals for health-related events.

How to Stay Active in Older Age
Keeping up one's fitness level is especially important as one ages. It is likely that gait speed is highly correlated to overall fitness activity and levels. Continuing physical activity is important for maintaining strength, endurance, flexibility and balance. Swimming, walking, hiking, water aerobics and cycling are excellent aerobic activities and provide cardiovascular benefits. Strength training can be accomplished using stretching and resistance machines while exercises such as pilates and tai chi are excellent for improving balance.

No matter what physical activity one chooses, staying active is vital for maintaining a quick step...which is necessary for keeping ahead of the Grim Reaper and his Deathly touch.


Source: http://www.naturalnews.com/034476_walking_longevity_exercise.html#ixzz1hhe8pq3k

Tart cherries for arthritis and joint pain

Gout and arthritis have two things in common. Each condition makes the body hurt, and they respond to the powerful nutrients found in cherries that eliminate pain. Cherries contain high levels of antioxidants and anthocyanins, nutrients known to relieve pain, inflammation and stiffness. Cherries belong to an esteemed group of super fruits including blueberries, acai, pomegranate, yumberries, cranberries and goji berries -- all providing exceptionally high amounts of these pain-killing compounds. Cherries are rich in polynutrients and anthocyanins, which give the fruit its rich, reddish-purple color -- the deeper the color, the higher the level of antioxidants.

Raw or Cooked
Whether they're raw or cooked, cherries in any form contain the same anti-inflammatory substances, according to the University of Michigan Health System. They reported that people consuming about 1/2 pound of cherries daily over a period of four weeks noticed significant joint pain relief. To be sure of getting the most from cooked cherries, include the cooking juices.

Canned
Count canned cherries in when including cherries in a regime of pain-relieving foods. The University of Michigan also included canned cherries in its review for helping to relieve aches and pains associated with musculoskeletal conditions. Keeping a couple of cans of tart cherries in the pantry ensures there will always be something in the house in the event supplies of other cherry products run low. This does not include maraschino, whose natural chemical makeup has been altered by preserving and adding sugar.

Juice
Some people swear by the healing effects of drinking tart cherry juice. Tart cherries are thought by some to have the greatest pain-killing power, and Montmorency cherries are considered the most popular sour cherry. Tart cherries are also rich in potassium, which may help the body create an alkaline-forming state, and protect against acidosis, which is a breeding ground for the formation of disease. Drinking six ounces of tart cherry juice daily is the approximate equivalent to 1/2 pound of raw or cooked cherries. Cherry juice can be diluted with water. Mixing black cherry juice and tart cherry juice provides sweetness, making the drink more palatable for some people.

Powder
Taking cherry powder provides a quick, portable, easy way to utilize the benefits of cherries. An animal study funded by the Cherry Marketing Institute in 2008 indicated that rats receiving dried cherry powder had greatly reduced levels of inflammation in their bodies. Additionally, when the cherry powder was fed mixed with a high-fat diet, the rats didn't build body fat or gain weight at the same rate as control animals.

Concentrate
Cherry concentrate is simply cherry juice with the excess water removed. It provides a super-punch of pain-relieving nutrients. As little as two ounces a day diluted with water may offer relief for aching joints and muscles and relieve the agonizing pain of gout. Look for organic cherry concentrate to ensure the absence of pesticides and other chemicals.

Supplements
A variety of supplements contain cherries including capsules, liquid extracts, and snack bars. Cherry supplements may not cure arthritis and gout, but like fresh and cooked cherries and cherry juice, they too offer another way to consume the important chemicals that provide relief for those suffering in pain. Some supplements contain high levels of quercetin and vitamin C as well as antioxidants and anthocyanins. A common daily dose of cherry extract is 2,000 mg divided into four doses throughout the day; however, it's best to consult a health practitioner before taking unfamiliar supplements.


Related post:
Miracle cure for gout and arthritis


Get cherry supplements here: http://www.iherb.com/Cherry-Fruit-Black-Wild?rcode=POT089

Source: http://www.naturalnews.com/034479_cherries_gout_arthritis.html#ixzz1hhbs0Ipn

Soft drink intake linked to violence in children

Public health researchers and nutrition advocates have criticized consumption of carbonated soft drinks because they may fill people up with empty calories, sugar, and caffeine, but new research published online October 24 inInjury Prevention suggests that the drinks also may be linked with, or may be a strong marker for, violent behavior in teenagers.

"This is the first study to suggest such an association," said David Hemenway, MD, professor of public health and director of the Injury Control Center at the Harvard School of Public Health, Boston, Massachusetts, and the study's lead author, in an interview with Medscape Medical News.

After controlling for sex, age, race, body mass index, typical sleep patterns, tobacco use, alcohol use, and having family dinners, the investigators found that high consumption of carbonated, non-diet soft drinks was associated with a statistically significant 9% to 15% greater likelihood of engaging in aggressive behaviors. Heavy soft drink use had about the same effect as tobacco and alcohol on violence.

"This is just one study, and it needs to be looked at in more detail," Dr. Hemenway said. He was reluctant to call it a cause-and-effect relationship, stressing that the exact sugar or caffeine content in the soft drinks was "unknown," and that "possibly other factors not accounted for in our analysis are related to high soft drink consumption and aggression."

Dr. Hemenway and coauthors found that teenagers who drank more than five 12-ounce cans of carbonated soft drinks each week were more likely to carry a weapon and commit violence against friends, dates, and siblings. The study also found that the relationship appears to be a dose-response relationship, with the strongest relationships shown for teenagers drinking 14 or more cans per week. Of those adolescents, 42.7% carried a gun or knife, 58.6% were violent toward their peers, 26.9% were violent toward dates, and 45.3% perpetrated violence toward other children in their family. These percentages were significantly higher than in each of the 3 other consumption categories (≤1 can, 2 - 4 cans, and 5 - 7 cans in the last 7 days), and there was a statistically significant, linear increase in consumption linked to each of the 4 violence behaviors (P ≤ .001). Nearly 1 in 3 students were drinking at least 5 cans of carbonated soft drinks.

The study used self-report data from the Boston Youth Survey, a biennial, paper-and-pencil survey of ninth- to twelfth-grade students in Boston public schools to evaluate the effect of soft drink use on aggressive and violent behavior.

The 2725 high school students selected for the study were not representative of adolescents across the United States: 50% were black or multiracial, 33% were Hispanic, 9% were white, and 8% were Asian. Of these groups, only Asians were found to drink much less than the others.

The study was not able to show a relationship between soft drink consumption and obesity, which has been shown in other studies. Heavy soft drink use was also associated with other dimensions; for example, getting insufficient sleep and using alcohol and tobacco within the past 30 days.

Dr. Hemenway acknowledged several study limitations, including the self-report of the data, the generalizability to other adolescents, and the lack of information on the sodas themselves. In the discussion section, the authors write that a "direct-cause-and effect relationship between soft drink consumption and aggression is one possibility," adding that "various ingredients, including carbonated water, high fructose corn syrup, aspartame, sodium benzoate, phosphoric or citric acid, and often caffeine...might affect behaviour."

The author introduces his study by reminding readers of the "Twinkie defense," which was used successfully to reduce Dan White's conviction from homicide to manslaughter for the 1978 killing of San Francisco City District Supervisor Harvey Milk and Mayor George Moscone.

"I am totally not convinced," noted Marion Nestle, PhD, MPH, Pauline Goddard professor of nutrition, food policies, and public health at New York University School of Medicine, New York City, in an email to Medscape Medical News." As I said, I'm no fan of sodas, but [it] defies common sense."

Dr. Nestle also was not impressed with the study design. She noted: "This looks like a 'tracking' study to me. I don't see how the study can conclude anything specific about soft drinks except guilt by association." She added that "poor kids drink more soft drinks than rich kids, and they are marketed to more aggressively.

"If it turns out that alcohol and junk food diets can be linked to negative behaviours," she said, "soda companies will reap what they sowed when they focused so much marketing on low-income, minority communities."

The study was supported by the US Centers for Disease Control and Prevention. It was externally peer reviewed. The authors and Dr. Nestle have disclosed no relevant financial relationships.

Injury Prev. Published online October 24, 2011

Source: http://www.medscape.org/viewarticle/753280?src=cmenews

Fukushima disaster contaminated ocean with 50 million times normal radiation, leaks still ongoing

Things are suddenly heating up again with Fukushima. As reported yesterday, the southern wall of Fukushima reactor #4 apparently collapsed over the past few days, calling into question the structural integrity of the remainder of the containment building.

The mainstream media has said absolutely nothing about this development, continuing its pattern of downplaying news involving Fukushima, radiation or the flawed structure of nuclear power plants. This is hardly surprising, given that many of the largest media outlets (such as NBC and MSNBC) are owned by corporations such as General Electric, the designer of many of the world's nuclear power plants.

Photos of the failed structure have emerged on Enenews.com, where a report explains that a once-intact wall is now essentially "missing" and that further degradation of the structure could lead to mass evacuations in Japan. As this report is still not confirmed by other sources, we continue to take this with a sense of caution here at NaturalNews. We will continue to monitor the situation and report any relevant developments.

50 million times higher radiation levels
What has hit the mainstream media, however, is a report entitled Impacts of the Fukushima Nuclear Power Plants on Marine Radioactivity, authored by Ken Buesseler, Michio Aoyama, and Masao Fukasawa.

This report, published in Environmental Science & Technology, reveals that levels of radioactive cesium reached 50 million times normal levels in the ocean water off the coast of the Fukushima Dai-ichi facility. Even more concerning, the abstract of this paper concludes, "...the concentrations through the end of July remain higher than expected implying continued releases from the reactors or other contaminated sources, such as groundwater or coastal sediments."

This, of course, contradicts mainstream media reports which for the most part stated that the radiation was "contained" and was not leaking directly into the environment. Only the alternative press has covered the real story on Fukushima, which has now become the worst radiological accident in the history of human civilization.

This same study ultimately concludes that this level of radiation contamination of the ocean is essentially harmless, stating, "...dose calculations suggest minimal impact on marine biota or humans due to direct exposure in surrounding ocean waters, though considerations for biological uptake and consumption of seafood are discussed and further study is warranted." That's a conclusion to be viewed with skepticism and caution, of course, as it says on one hand that "it's no problem" and yet on the other hand, maybe you shouldn't eat the seafood because we really don't know what quantity and concentration of radioactive elements may be ingested and concentrated by seafood sources.


Radioactive strontium admittedly leaked into the ocean
Another important development now surfacing is that TEPCO has finally admitted that alarming quantities of radioactive strontium (which has roughly a 30-year half life) have leaked into the ocean -- and that the leaks are ongoing!

According to TEPCO, which has repeatedly and deliberately lied to the public in order to downplay any "bad news" about radiological leaks, "26 billion becquerels of radioactive materials" have leaked into the ocean due to the Fukushima accident.

"This suggests that the releases have not ended, so that is of concern," said Ken Buesseler from the Woods Hole Oceanographic Institution. "If the contaminants end up in the marine sediments / muds, then they will remain there for decades to come, and thus potentially be of concern for benthic biota and consumers of benthic fish/shell fish, i.e. any local filter feeders near the source waters at the coast."


The worst may be yet to come
What's clear from all this is that:

• The Fukushima facility remains highly unstable and could dramatically worsen, especially if another earthquake or tsunami strikes the area and causes further degradation of the structural integrity of containment buildings which still house nuclear fuel rods.

• The Fukushima catastrophe is, without question, the most massive radiological disaster ever recorded in human history.

• The mainstream media has consistently (intentionally?) downplayed the severity of the Fukushima disaster, perhaps to try to calm fears by denying the true extent of the problem.

• TEPCO routinely and habitually lied about the status of Fukushima during the meltdown and in the days and weeks following that meltdown.

• We therefore cannot rely upon official sources to accurately inform us of the actual status of the Fukushima facility. The risk of being misled by those official sources is very high.


If you want the truth, don't trust official sources
Under such circumstances, the wise thing to do is stay informed and get prepared in case the Fukushima situation suddenly worsens. Hopefully everyone in North America knows by now that another release of radiation from Fukushima could widely contaminate the West Coast of the United States with radioactive fallout.

Given that government agencies in both the United States and Japan have altered the definitions of allowable radiation exposure limits, it hardly seems reasonable to think that these government are erring on the side of caution. In fact, by all accounts these governments are proactively working to downplay the severity of any future radiological event by claiming that levels of contamination previously considered poisoning are now suddenly "within safe limits."

But within whose definition of safe limits? After all, the U.S. government also thinks it's perfectly safe for you to drink fluoride, microwave your body at TSA checkpoints, eat genetically modified organisms, get yourself repeatedly injected with chemical adjuvants in vaccines and drink aspartame.

Aw, c'mon. What's a little radiation on top of all that?



Source:
http://www.naturalnews.com/034395_Fukushima_cesium_radiation.html#ixzz1gPpafiDg

Microwave popcorn may pop your lungs

You might be reassured to learn that the buttery flavor in microwave popcorn typically comes from a chemical actually found in butter, but you shouldn't be.

This chemical, called diacetyl, is so toxic that it commonly destroys the lungs of workers in microwave popcorn factories, afflicting them with the crippling and irreversible disease known as bronchiolitis obliterans. Bronchiolitis obliterans is so rare outside of this context that it has become more commonly known as "popcorn lung," after the primary cause of the disease.

Regulators and health professionals have known of this risk for decades, but always assumed that it would only affect people breathing in especially high concentrations in factory settings. Then in 2007, a man who regularly ate two bags of microwave popcorn every day was diagnosed with popcorn lung, indicating that diacetyl enters the air and lungs when microwave popcorn is cooked. Anxious to reassure consumers, most microwave popcorn companies phased out diacetyl -- only to replace it with chemicals that have the same effects.

Today, you can still find diacetyl in many flavored snack foods and even in some so-called "natural" foods. Make sure you read the ingredients of any food you intend to consume, and make sure it contains no diacetyl (and no "yeast extract" for that matter, either).



Source: http://www.naturalnews.com/034386_microwave_popcorn_diacetyl_lungs.html#ixzz1gP3X3WUl

Green tea lowers cholesterol

Green tea hits the spotlight once again, this time as a natural remedy for lowering LDL cholesterol levels. It has already been shown to prevent flu, improve heart health, and fight obesity, and now researchers at Western University of Health Sciences in California say green tea can also shave a few points off your "bad" cholesterol.

Published in the Journal of the American Dietetic Association, the study pooled results of 20 clinical trials which included 1,415 adults. The trials, which lasted anywhere from three weeks to six months, used green tea in liquid or capsule form, in addition to placebos for control groups.

Results show that participants, who began the trials with high cholesterol, saw their total cholesterol and LDL cholesterol decrease by 5 to 6 points. Although the decrease was not drastic, it was large enough to be statistically significant. Researchers saw no effect on HDL cholesterol or triglyceride levels.

The capsules contained green-tea catechins, compounds which researchers assumed offered the possible cholesterol-lowering benefits. However, the green tea in its brewed form was consistently more effective than the capsules in lowering LDL cholesterol levels. Once again, whole ingredients offer more benefits than isolated compounds.

Green tea: one more key to balancing cholesterol naturally
Since green tea has a long history as a health elixir, these positive results are not surprising. This study is especially encouraging for anyone looking to balance their cholesterol levels naturally.

Along with drinking green tea, there are plenty of other ways you can naturally achieve healthy cholesterol levels. One of the most important is maintaining an active lifestyle, which includes regular movement throughout the day in addition to an exercise routine (which can be any activity you enjoy).

A diet low in processed food is also key. Whenever possible, avoid eating foods that have been heavily refined and filled with chemical additives. In addition, certain superfoods such as coconut oil have also been shown to improve cholesterol levels. Adding in a few of these natural foods to your diet can offer profound benefits to your cholesterol profile and your overall health.

Combined with an active lifestyle and a diet low in processed foods, green tea is yet another weapon you can put in your arsenal to naturally balance your cholesterol levels.


Related posts:
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea supplements beat flu better
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity

Source: http://www.naturalnews.com/034298_green_tea_LDL_cholesterol.html#ixzz1fvpcXOij

A handful of pistachios can decrease glycemic response

A couple of handfuls of pistachio nuts eaten with a high-glycemic meal such as pasta can do wonders for postprandial glucose and insulin levels, especially in people with metabolic syndrome, according to new research presented here at the International Diabetes Federation (IDF) World Diabetes Congress 2011.

The study, sponsored by the Western Pistachio Association, Fresno, California, included 20 patients with metabolic syndrome (12 women; average age, 54 years) and an average body mass index of 37.5 kg/m2, reported lead investigator Cyril W.C. Kendall, PhD, from the University of Toronto, Ontario, Canada.

In an expansion of research recently published by his group (Eur J Clin Nutrition. 2011;65:696-702), Dr. Kendall described how pistachios (84 g) were served to fasting patients, either alone or in combination with white bread (50 g) or white bread with butter and cheese.

Venous and finger-prick blood sampling was used to assess glucose and insulin responses over 3 hours, as well as glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) and ghrelin.

The study found that when carbohydrates were consumed with pistachios there was a blunted postprandial glycemic response, suggesting a beneficial effect for patients with the metabolic syndrome.

A previous paper published by the group showed the glycemic response to meals of rice and pasta was similarly blunted by pistachio nuts, and the response approached statistical significance with instant mashed potatoes.

"These data demonstrate that the addition of pistachios to foods with high available carbohydrate content reduces the overall glycemic impact of the foods studied [parboiled rice, pasta, white bread, and mashed potatoes], despite increasing the overall available carbohydrate content," the authors wrote.

But Dana Dabelea, MD, PhD, associate professor at the Colorado School of Public Health, Aurora, and moderator of the session at which the findings were presented, said she is not convinced.

"I'm not convinced by what I've seen because I've seen comparisons to certain food groups that I wouldn't normally associate with pistachios, like pasta and potatoes. It's difficult to select the best reference group," she told Medscape Medical News.

"We're looking at mechanisms," Dr. Kendall responded in an interview. "Nuts have healthy protein and healthy fats and they're low in available carbohydrate, so hopefully they're replacing available carbohydrate, which tends to have a high glycemic index in North America. The effects are quite modest, but these are some of the mechanisms by which nuts — and pistachios in particular — help to improve glycemic control."

The study was sponsored by the Western Pistachio Association, Fresno, California. Dr. Kendall is a co-investigator on an unrestricted grant from the Coca-Cola Company and has served on the scientific advisory board and received research support, travel funding, consultant fees, or honoraria from Pulse Canada, Barilla, Solae, Unilever, Hain Celestial, Loblaws Inc., Oldways Preservation Trust, the Almond Board of California, the International Nut Council, Paramount Farms, the California Strawberry Commission, the Canola and Flax Councils of Canada, and Saskatchewan Pulse Growers. He also receives partial salary funding from research grants provided by Unilever, Loblaws, and the Almond Board of California. Dr. Dabelea has disclosed no relevant financial relationships.

International Diabetes Federation (IDF) World Diabetes Congress 2011. Abstract # O-0479. Presented December 6, 2011.

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Rice is nice, but beans are better for diabetes


Source: http://www.medscape.com/viewarticle/754929?sssdmh=dm1.740456&src=nldne

Report: Arsenic in apple, grape juice

Ten percent of store-bought apple and grape juice samples have more arsenic -- and 25% have more lead -- than the Environmental Protection Agency allows in bottled water, a Consumer Reports study finds.

Those total arsenic levels are well below the FDA's current "level of concern" that prompts further tests. But the consumer advocacy group says the federal agency should be more worried.

A Consumer Reports poll shows that over a third of kids age 5 years and younger drink more apple juice (over 6 ounces or one juice box a day) than pediatricians recommend. Children are more sensitive to arsenic poisoning than are adults. And a lot of them drink at least 16 ounces a day, potentially exposing them to high levels of arsenic.

Moreover, a scientific survey commissioned by Consumer Reports -- using CDC survey data -- found that people who reported drinking apple juice or grape juice have about 20% higher levels of arsenic in the urine than those who didn't drink juice.

"We're concerned about the potential risks of exposure to these toxins, especially for children who are particularly vulnerable because of their small body size and the amount of juice they regularly consume," Urvashi Rangan, PhD, director of safety and sustainability for Consumer Reports, says in a news release.

Arsenic has been used as a poison since ancient times. Just a postage-stamp size bit of inorganic arsenic is lethal.

But tiny amounts consumed over time can be deadly, too. Arsenic has been linked to bladder, lung, and skin cancer. It increases a person's risk of heart disease, immune deficiency, and diabetes.


FDA: High Arsenic Levels in Some Juice Samples
The FDA last week reported that since 2005 it has tested 160 apple-juice samples for arsenic. The FDA findings were similar to those of Consumer Reports -- except that a few of the samples tested by the FDA had much higher arsenic levels.

The Environmental Protection Agency (EPA) sets a standard of 10 parts per billion (ppb) of total arsenic in drinking water. But that's for "long-term, chronic exposure to arsenic in drinking water," according to the EPA. According to the U.S. Agency for Toxic Substances and Disease Registry, drinking water generally contains about 2 ppb of arsenic, although some areas have considerably higher levels.

Total arsenic isn't the point, however. Organic arsenic isn't currently considered dangerous. But inorganic arsenic is deadly -- and Consumer Reports says that most of the arsenic in apple and grape juice is inorganic.

How much inorganic arsenic is a problem? The FDA currently worries about 23 ppb. But Consumer Reports says the cutoff should be much lower: 3 ppb for arsenic and 5 ppb for lead.

Can juice be made that safe? Apparently so. Over 40% of the juice tested by Consumer Reports had less than 3 ppb of arsenic and less than 5 ppb of lead.

In a Nov. 21 letter to consumer groups that had urged the FDA to set safety limits for arsenic in apple juice, the FDA hinted that it's getting ready to take action.

"We are seriously considering setting guidance or other level for inorganic arsenic in apple juice and are collecting all relevant information to evaluate and determine an appropriate level," wrote Michael M. Landa, acting director of the FDA Center for Food Safety and Applied Nutrition.

What "guidance or other level" means is hard to know. The FDA has the authority to make a formal rule setting an absolute tolerance level for heavy metals. But making such a rule is a lengthy process, and one that FDA almost never uses for chemicals.

The Juice Products Association says "juice is safe for consumers of all ages."

In a statement issued in response to the Consumer Reports article, the industry group said: "The juice industry adheres to FDA guidelines and juice products sold in the U.S. and will continue to proactively meet or exceed the federal standards."


Arsenic in Rice, Other Foods
Arsenic in apple juice isn't the only issue. It's also found in chicken, rice, and, according to a June report at a scientific conference, in brand-name baby foods.

According to a 2004 study cited by Consumer Reports, arsenic was found most often in baby foods containing sweet potatoes, carrots, green beans, and peaches.

Rice is also particularly good at soaking up the inorganic, poisonous form of arsenic.

"U.S. rice has among the highest average inorganic arsenic levels in the world -- almost three times higher than levels in Basmati rice imported from low-arsenic areas of Nepal, India, and Pakistan," Consumer Reports says.

Rice from the southeastern U.S. is particularly likely to be contaminated, according to an expert cited by Consumer Reports. But package labels rarely identify the source of the rice inside.


Reducing Arsenic Risk
Here is advice from Consumer Reports for reducing arsenic risk:
Test your water if you get it from a well or spring. Municipal water systems already test water for arsenic.

• Limit how much juice your kids drink. The American Academy of Pediatrics (AAP) says infants under the age of 6 months should not drink fruit juice at all. Up to age 6, kids should drink less than 4 to 6 ounces a day. And those over age 6 should drink no more than 8 to 12 ounces of juice a day.
• Consider organic chicken. Organic chicken is never given feed laced with arsenic, a common poultry practice. However, organic standards for juice and other foods isn't so clear, as organic fruits may come from orchards with arsenic in the soil.
• Get tested. If you're worried, ask your doctor to test you or your child for arsenic.

Related post: White fruit supremacy


Source: http://www.medscape.com/viewarticle/754551?sssdmh=dm1.738765&src=nldne

Eating fish staves off Alzheimer's

People who eat baked or broiled fish every week may reduce their risk of developing mild cognitive impairment and Alzheimer's disease, according to research presented here at the Radiological Society of North America (RSNA) 97th Scientific Assembly and Annual Meeting. The finding does not apply to fried fish.

Participants in the Cardiovascular Health Study, a National Heart, Lung, and Blood Institute (NHLBI)-funded observational study of cardiovascular risk factors in adults 65 years and older, who consumed 1 to 4 portions of fish per week showed greater preservation of gray matter volume on magnetic resonance imaging (MRI) in several areas of the brain, compared with participants who did not.

Consumption of fried fish, however, was not protective, said Cyrus Raji, MD, a resident in internal medicine at the University of Pittsburgh Medical Center Mercy Hospital, Pennsylvania.

Dr. Raji's previous work has focused on modifiable lifestyle factors, the brain, and risk for Alzheimer's disease. He and his colleagues have shown that obesity can increase the risk for Alzheimer's disease by inducing brain shrinkage, and at last year's RSNA meeting, he presented data showing how physical activity can protect the brain, reducing the risk for Alzheimer's disease.

In the current study, he and his team assessed the dietary intake of fish in 260 cognitively normal people using the National Cancer Institute Food Frequency Questionnaire, a standardized food survey, at baseline in 1989/90. "This allows us to understand how frequently persons were taking in fish in our study," Dr. Raji said.

They found that 163 patients consumed fish on a weekly basis, and most ate fish 1 to 4 times per week.

About 10 years later, in 1998/99, each subject underwent a 3-dimensional volumetric MRI of the brain. Voxel-based morphometry, a brain mapping technique that measures grey matter volume, was used to model the relation between weekly fish consumption and brain structure at baseline and again 10 years later.

The researchers controlled for a number of confounding factors, including age, sex, race, education, white matter lesions, MRI-identified infarcts, waist/hip ratio, the presence or absence of apolipoprotein E4 (a gene that increases the risk of developing Alzheimer's disease), and physical activity (assessed as the number of city blocks walked in 1 week).

After accounting for these variables, the researchers found that people who ate baked or broiled fish had larger brain volumes in the hippocampus and frontal lobes, areas of the brain that are important in memory and cognition and that are frequently affected in Alzheimer's disease.

Specifically, consumption of fish at least once per week was positively associated with gray matter volumes in the hippocampus, precuneus, posterior cingulate, and orbital frontal cortex. Greater hippocampal, orbital frontal cortex, and posterior cingulate volumes in relation to fish consumption reduced the risk for 5-year cognitive decline 5-fold (P = .02).

There was no statistically significant relation between the consumption of fried fish and brain structure or cognitive decline.

Dr. Raji told Medscape Medical News that any kind of fish appears to be protective, as long as it is baked or broiled.

The study's main limitation, he added, is that it relied on self-report to assess fish consumption.

"Omega-3 fatty acids in fish can reduce chronic brain inflammation that can contribute to the development of Alzheimer's," Dr. Raji said, explaining why eating fish could prevent Alzheimer's disease.

"Doctors should tell their patients that eating baked or broiled fish on a weekly basis can lead to a healthier brain and a lower risk for Alzheimer's," he said. "Eating is something every one of us has to do every day to survive. We are faced with healthy or unhealthy dietary selections on a daily basis. By opting for a healthy choice, specifically baked or broiled fish, you may be making your brain healthier. This powerful concept is what we want to convey to the general public."

Max Wintermark, MD, chief of neuroradiology at the University of Virginia in Charlottesville, said that it is interesting that the researchers were able to find a relation between the consumption of fish and altered brain structure and cognitive decline.

"Sometimes you see some changes in imaging, but you don't necessarily know if it translates into something that is relevant for patients. In this study, that seems to be the case," he told Medscape Medical News.

Dr. Wintermark added that it is a well-designed study and, as part of the Cardiovascular Health Study, incorporates a "very high-quality" dataset.

"They did a very strong analysis; that being said, it's still 250 patients. I think it needs confirmation. You always have to be a little bit cautious and view these types of results with a little bit of reserve," he said.

On a more philosophical note, Dr. Wintermark added: "In medicine, we do very complex studies, and then what we find is what common sense tells us. Everybody knows it is good for your body to eat fish. So here is science bringing us back to common sense and common knowledge."

Dr. Raji and Dr. Wintermark have disclosed no relevant financial relationships.

Radiological Society of North America (RSNA) 97th Scientific Assembly and Annual Meeting: Abstract SST11-04. Presented November 29, 2011.


Source: http://www.medscape.com/viewarticle/754474?sssdmh=dm1.738765&src=nldne

Milk thistle may curb lung cancer

Photo: Wiki

Milk thistle's use for liver health for 2000 years was almost lost under Big Pharma's medical monopoly. Fortunately, it has experienced a revival as an efficacious natural medicine over the last few decades. And now, recent milk thistle research indicates it may also be useful for treating cancer.

General milk thistle informationMilk thistle has been used successfully for a wide range of liver ailments. Hepatitis B and C, fatty liver, and sclerosis of the liver have all been well contained with daily milk thistle use. But anyone living in our toxic environment may want to use it for optimum liver function. It is available in capsules or tinctures.

The active ingredient of milk thistle is an antioxidant bioflavonoid known as silymarin. Silymarin has three aspects: silybin, silidianin, and silicristen. Silybin has been isolated as the part that delivers most of silymarin's benefits. Those benefits include blocking and removing toxins from the liver while accelerating cell regeneration or repair.

Recent study demonstrates milk thistle's ability to curb lung cancer
A recent study has produced evidence of milk thistle reversing lung cancer. Alpna Tyagi, PhD, of the University of Colorado Skaggs School of Pharmacy, and her team found that treatment with silibinin, which is the same substance as silybin but with a different name, stopped the spread of lung cancers in mice. The study was published in the summer 2011 journal Molecular Carcinogenesis.

An inflammatory response leads to a chain of cellular events that can eventually result in tumor growth. Tyagi and her team discovered that targeting a certain pair of enzymes part of the way into that chain of events eliminates the creation of the final pair of enzymes that produce tumors.
In other words, milk thistle's silibinin (aka sylibin) eliminates those enzymes that continue the chain of events, which result in the enzymes that produce tumors.

What's surprisingly noteworthy is how Dr. Alpna Tyagi compared her study of silibinin (aka silybin) to what Big Pharma is currently testing for similar lung cancer afflictions (using millions of dollars to create a patentable pharmaceutical). She bluntly pointed out that "... naturally-derived products like silibinin may be as effective as today's best treatments."

Many alternative cancer treatment experts recommend using three natural protocols if going it alone. This study is good news for anyone looking to include another natural inexpensive, safe weapon for one's personal war on cancer, and should lead to further studies with milk thistle for other forms of cancer.


See also: Grape seed extract emerges as powerful anti-cancer powerhouse


Source: http://www.naturalnews.com/034275_milk_thistle_lung_cancer.html#ixzz1fBB6d9Ce

It could be old age, or it could be low B12

Ilsa Katz was 85 when her daughter, Vivian Atkins, first noticed that her mother was becoming increasingly confused.

“She couldn’t remember names, where she’d been or what she’d done that day,” Ms. Atkins recalled in an interview. “Initially, I was not too worried. I thought it was part of normal aging. But over time, the confusion and memory problems became more severe and more frequent.”

Her mother couldn’t remember the names of close relatives or what day it was. She thought she was going to work or needed to go downtown, which she never did. And she was often agitated.

A workup at a memory clinic resulted in a diagnosis of early Alzheimer’s disease, and Ms. Katz was prescribed Aricept, which Ms. Atkins said seemed to make matters worse. But the clinic also tested Ms. Katz’s blood level of vitamin B12. It was well below normal, and her doctor thought that could be contributing to her symptoms.

Weekly B12 injections were begun. “Soon afterward, she became less agitated, less confused and her memory was much better,” said Ms. Atkins. “I felt I had my mother back, and she feels a lot better, too.”

Now 87, Ms. Katz still lives alone in Manhattan and feels well enough to refuse outside assistance.

Still, her daughter wondered, “Why aren’t B12 levels checked routinely, particularly in older people?”

It is an important question. As we age, our ability to absorb B12 from food declines, and often so does our consumption of foods rich in this vitamin. A B12 deficiency can creep up without warning and cause a host of confusing symptoms that are likely to be misdiagnosed or ascribed to aging.


A vital nutrient
B12 is an essential vitamin with roles throughout the body. It is needed for the development and maintenance of a healthy nervous system, the production of DNA and formation of red blood cells.

A severe B12 deficiency results in anemia, which can be picked up by an ordinary blood test. But the less dramatic symptoms of a B12 deficiency may include muscle weakness, fatigue, shakiness, unsteady gait, incontinence, low blood pressure, depression and other mood disorders, and cognitive problems like poor memory.

Labs differ in what they consider normal, but most authorities say a deficiency occurs when B12 levels in adults fall below 250 picograms per milliliter of blood serum. Like all B vitamins, B12 is water-soluble, but the body stores extra B12 in the liver and other tissues. Even if dietary sources are inadequate for some time, a serum deficiency may not show up for years.

If the amount of B12 in storage is low to begin with, a deficiency can develop within a year, even more quickly in infants.

Recommended dietary amounts of B12 vary: 2.4 micrograms daily for those age 14 and older, 2.6 micrograms for pregnant women and 2.8 micrograms for nursing women. Barring circumstances that impair B12 absorption, these are levels easily obtained from a well-balanced diet containing animal protein.

In its natural form, B12 is present in significant amounts only in animal foods, most prominently in liver (83 micrograms in a 3.5-ounce serving). Good food sources include other red meats, turkey, fish and shellfish. Lesser amounts of the vitamin are present in dairy products, eggs and chicken.


Those at risk
Natural plant sources are meager at best in B12, and the vitamin is poorly absorbed from them. Many strict vegetarians and all vegans, as well as infants they breast-feed, must consume supplements or fortified breakfast cereals to get adequate amounts.

Certain organisms, like the bacterium Spirulina and some algae, contain a pseudo-B12 that the body cannot use but may result in a false reading of a normal B12 level on a blood test. Despite claims to the contrary, laver, a seaweed, and barley grass are not reliable sources of B12.

In animal foods, B12 is combined with protein and must be released by stomach acid and an enzyme to be absorbed. Thus, chronic users of acid-suppressing drugs like Prilosec, Prevacid and Nexium, as well as ulcer medications like Pepcid and Tagamet, are at risk of developing a B12 deficiency and often require a daily B12 supplement.

Stomach acid levels decline with age. As many as 30 percent of older people may lack sufficient stomach acid to absorb adequate amounts of B12 from natural sources. Therefore, regular consumption of fortified foods or supplementation with 25 to 100 micrograms of B12 daily is recommended for people over 50.

Synthetic B12, found in supplements and fortified foods, does not depend on stomach acid to be absorbed. But whether natural or synthetic, only some of the B12 consumed gets into the body. Treatment to correct a B12 deficiency typically involves much larger doses than the body actually requires.

Free B12 from both natural and synthetic sources must be combined with a substance in the stomach called intrinsic factor to be absorbed through the gut. This factor is lacking in people with an autoimmune disorder called pernicious anemia; the resulting vitamin deficiency is commonly treated with injections of B12.

Although most doctors are quick to recommend injections to correct a B12 deficiency, considerable evidence indicates that, in large enough doses, sublingual (under-the-tongue) tablets or skin patches of B12 may work as well as injections for people with absorption problems, even for those with pernicious anemia.

Most often, a daily supplement of 2,000 micrograms is recommended for about a month, then lowered to 1,000 micrograms daily for another month, then lowered again to 1,000 micrograms weekly. Sublingual B12 or B12 patches, or even B12 lollipops, can be helpful for people who require a supplement but cannot swallow pills.

Others at risk of developing a B12 deficiency include heavy drinkers (alcohol diminishes B12 absorption), those who have had stomach surgery for weight loss or ulcers, and people who take aminosalicylic acid (for inflammatory bowel disease or tuberculosis) or the diabetes drug metformin (sold as Glucophage and other brands). Patients who take the anticonvulsants phenytoin, phenobarbital or primidone are also at risk.

Large doses of folic acid can mask a B12 deficiency and cause permanent neurological damage if normal levels of B12 are not maintained. Supplements of potassium impair B12 absorption in some people.

Although a B12 deficiency can raise blood levels of the amino acid homocysteine, a risk factor for heart disease and stroke, supplements of B12 have not reduced cardiovascular risk.

And while high homocysteine levels are linked to Alzheimer’s disease and dementia, lowering them with B12 supplements has not been shown to improve cognitive function. However, in one study, among women with a poor dietary intake of B12, supplements of the vitamin significantly slowed the rate of cognitive decline.


Source: http://www.nytimes.com/2011/11/29/health/vitamin-b12-deficiency-can-cause-symptoms-that-mimic-aging.html?_r=2&ref=health

Power spice: Cinnamon

A shaker of cinnamon often sits on the spice rack in most of our kitchens. Given its frequent use in sugary baked goods, many health mavens overlook cinnamon's centuries-old history as a healing substance, focusing on more exotic herbs rather than a brown powder found in Grandma's kitchen. Yet cinnamon, derived from the bark of a tree commonly found in South Asia and the Middle East region, not only adds flavor to pies, it also delivers a host of health benefits.


Ancient India's Healing Tradition
Ayurveda, the ancient healing system of India, often uses cinnamon to stimulate circulation as well as to increase the bio-availability of other herbs. Ayurvedic healers, prescribe remedies based on an individual's dosha or type. Ayurveda sees cinnamon as an appropriate remedy for people who belong to the kapha type (characterized as sturdy, heavy, calm, slow and moist) and the vata type (thin, cold, prone to nervousness) since cinnamon tends to have a heating and energizing effect. People who belong to the pitta type (fiery, oily, sharp) can partake of cinnamon in moderation.


Traditional Chinese Medicine
Herbalists and acupuncturists in the Chinese tradition value cinnamon for its warming qualities. Doctors of Traditional Chinese Medicine (TCM) may prescribe cinnamon, often in combination with another warming substance such as ginger, to ward off colds. TCM healers may prescribe cinnamon for disorders associated with the kidney meridian.


Anti-Viral
During the 1918 influenza outbreak, workers at cinnamon factories seemed immune to the Spanish flu which decimated the population. A potent new form of cinnamon extract may even protect against HIV. An Israeli researcher, taking a cue from a Biblical reference to high priests using a holy oil containing cinnamon, in 2007 developed a powerful cinnamon extract which may protect against modern viruses like the Avian flu.


Blood Sugar Control
There may be a touch of ancient wisdom at work in all the recipes which combine cinnamon with high-carb and high-fat ingredients. Cinnamon can mitigate the impact these foods have on blood sugar levels, slowing the rate at which the stomach empties after meals and thereby reducing the potential spike in blood sugar. Cinnamon can offer aid to people who have type 2 diabetes by preventing insulin resistance and has even been recommended by the American Diabetes Association. Research has shown cinnamon outperforms diabetes drugs. In a study published in The Journal of Diabetic Medicine, research subjects given cinnamon supplements experienced greater improvement in blood sugar levels than those who received standard diabetes drugs.


Muscle to Fat Ratio
Studies indicate that cinnamon supplements go beyond just improving blood glucose levels; they can also reduce body fat percentage and help increase lean muscle mass.


Scent
If people at the holiday dinner table seem especially alert when the cinnamon-spiced pumpkin pie is being served, it might be because of its scent, not just an appetite for sweets. A 2004 study found that the smell of cinnamon helped boost brain function. Study participants performance on tasks involving virtual recognition memory, attentional processes, working memory, and visual-motor speed while using a computer were measured comparing the relative effects of jasmine, peppermint, cinnamon and no odor. Cinnamon had the strongest positive effect on study subjects' cognitive processing skills. Cinnamon's aroma comes from cinnamonaldehyde, an essential oil in the bark of cinnamon trees.


Anti-Microbial
Cinnamon has the ability to inhibit the growth of harmful bacteria, molds and yeasts, including Candida yeast. In a 2003 study, two batches of vegetable broth were refrigerated, one with, and one without cinnamon oil. The broth with the cinnamon oil was resistant to food-borne pathogenic Bacillus cereus for at least 60 days. Researchers in this study observed that the cinnamon not only served as an effective preservative but also improved the flavor of the broth. In another study, researchers at Kansas State University discovered that cinnamon eliminates E. coli in unpasteurized apple cider.


Source: http://www.naturalnews.com/034260_cinnamon_health_benefits.html#ixzz1fA35u4iU

Vitamin D-fortified yoghurt improves cholesterol levels in diabetics

Regular consumption of a vitamin D-fortified yoghurt drink may improve cholesterol levels and markers of blood vessel functioning in diabetic people, according to new research.

The study reports that twice daily consumption of a yoghurt drink enriched with vitamin D3 results in improved blood sugar management, lowered insulin resistance, normalised cholesterol levels, and improved markers of endothelial dysfunction – a precursor of heart disease.

"Patients who had taken the vitamin D yoghurt also had improved cholesterol levels with lower total cholesterol and LDL levels and an increase in HDL. All the improvements in cholesterol seemed to be due to the reduction in insulin resistance,” said Dr Tirang Neyestani of the researchers, based at the National Research Institute and Faculty of Nutrition and Food Technology at Shahid Beheshti University of Medical Sciences, Iran.

“Biomarkers of endothelial dysfunction, serum endothelin-1, E-Selectin and MMP-9, levels were also lower for the patients taking vitamin D," he added.


D deficiency
The researchers noted that low vitamin D status is known to affect the inner lining of blood vessels (endothelial cells),eventually leading to atherosclerosis and cardiovascular disease. In addition they noted that people with diabetes are known to have an increased risk of heart disease.

The researchers suggested that endothelial function “may therefore be the focus of preventive efforts against both diabetes and its fatal complications.” They noted that by improving vitamin D status in diabetic people, it may be possible to improve endothelial biomarkers, possibly reducing the risk of heart disease.


Study details
In the double-blind trial, the researchers from Tehran gave diabetic patients either a plain yoghurt drink (Doogh) or the same drink fortified with vitamin D3 twice a day for 12 weeks. The team measured the effects of vitamin D on glycemic status, cholesterol levels and endothelial biomarkers.

The team found that vitamin D improved the fasting glucose, insulin resistance, cholesterol, and measures of endothelial function.

“The intervention resulted in a significant improvement in fasting glucose, the Quantitative InsulinCheck Index (QUICKI), glycated hemoglobin (HbA1c), triacylglycerols, high-density lipoprotein cholesterol (HDL-C), endothelin-1, E-selectin and MMP-9 in the fortified yoghurt drink compared to the plain yoghurt drink,” wrote the researchers.

The team noted that most patients in the trial were deficient in vitamin D at the start, but the fortified yoghurt drink elevated most of their levels to normal. However, they said that even amongst those who took the vitamin D supplement, around 5% remained deficient, and did not show any signs of improvements associated with increased status.


Related posts:
An egg a day raises risk of diabetes
Heart attacks hit smokers younger
Vitamin D-fortified yoghurt improves cholesterol levels in diabetics
Vitamin E tocotrienols protect the heart and prevent metabolic syndrome
Watermelons lower abdominal fat accumulation and reduce heart-clogging arterial plaque


Source: BMC Medicine, published open access online, doi: “Regular consumption of vitamin D-fortified yogurt drink (Doogh) improved endothelial biomarkers in subjects with type 2 diabetes: a randomized double-blind clinical trial” Authors: S. Shab-Bidar, T.R. Neyestani, A. Djazayery, M.R. Eshraghian, A. Houshiarrad, et al

Check out a range of affordable high-dose vitamin D3 here:

Olympic secret: 2 spoons of honey before bedtime for performance

Photo credit: graur razvan ionut  

Two spoonful of honey before bed will help burn off fat while you sleep. The hibernation diet promises to help people lose weight while they sleep.

This diet was developed by an Edinburgh pharmacist and sports nutritionist, is said to be endorsed by Olympic gold-winning cyclist Chris Hoy and used by champion boxer Alex Arthur.

The diet advises eating a couple of teaspoons of honey before bedtime and training with weights instead of long aerobic workouts.

Mike McInnes and his son Stuart were working with athletes and thier nutrition, when they discovered that eating fructose-rich food such as honey, helped burn fat and increase stamina.

The best time to burn fat they found is while you are sleeping. When you eat fructose, it is converted to glucose in the liver. This stabilizes blood sugar levels and allows the body to activate recovery hormones which rebuild muscle and skin cells. You then burn more fat sleeping. Eating two teaspoons of fructose rich honey before bedtime will do more fat burning than even exercise.

Hormones are fuelled by fat, so when you eat honey before going to bed the body burns more fat. Instead of working to regulate blood sugar use honey before bed.

Mik McInnes said "The key time for fat burning is in the first four hours of sleep when we go into slow-wave sleep. This switches on the pituitary gland and out of that comes a series of hormones that break down and use fat as fuel."

"Take your liver to bed empty, and your body can’t get to work with those hormones because it’s desperately trying to sort out your blood glucose levels."

"So stabilizing your blood glucose at night by fuelling up your liver - honey is the key - allows that recovery to take place as it should.

"We also discovered that athletes who were using our liver fuelling strategy were reporting that their appetite was controlled much better."

You can also increase the amount of fat you burn by doing 15-minute weights sessions three times a week, according to the diet. Resistance exercise stresses a muscle and then the body repairs it while you are sleeping by mobilizing fat and you reap the benefits, Mike McInnes claims.

McInnes said: "We know it’s revolutionary because we see the results we have had for athletes. It is a whole new approach as the liver is the organ that all the sports literature misses out. The sports establishment don’t like us because we are coming at it from an angle they haven’t thought of."

Related posts:
Green tea burns abdominal fat


 Source: http://www.nmhoney.com/nmhoney/Sub%20Files/A%20Spoonful%20of%20honey%20before%20bed.htm

The probiotic power of wild blueberry powder

A daily drink of juice containing wild blueberry powder may boost the levels of beneficial bifidobacteria in the gut, according to new study with human volunteers.

Six weeks of consuming a glass of the blueberry drink were associated with significant increases in Bifidobacterium spp., while no changes were observed in other bacterial species, including Bacteroides and Clostridium coccoides.

“The wild blueberry drink may also be interesting as a basis for the formulation of a ‘functional’ drink that could combine the positive prebiotic activity observed of the wild blueberry components with the probiotic activity of live Bidobacterium and/or Lactobacillus strains,” report researchers from the Università degli Studi di Milano in Italy.

Consumer interest in blueberries and the compounds they contain has increased in recent years, following results from studies reporting a wide range of health benefits, most notably for brain health and reducing the risk of Alzheimer’s.

The beneficial effects of the blueberries are thought to be linked to their flavonoid content – in particular anthocyanins and flavanols.

The new study indicates that the benefits of the berries may also extend to gut health. Stefano Vendrame and his Milan-based co-authors report that the bifidobacteria-boosting effects of blueberries may be linked to the polyphenol or fiber content, or the vitamin K in the berries.

Study details
The researchers recruited 20 healthymen with an average age of 46 and an average BMI of 25 kg/m2, and randomly assigned them to one of two groups. One group consumed a daily 250 ml drink of juice containing 25 grams of wild blueberry powder, while the second group consumed a placebo drink daily.

After six weeks, both groups underwent another six of ‘washout’ before being crossed over to the other group.

Results showed that the populations of Bifidobacterium spp. and Lactobacillus spp. in the berry group, while Lactobacillus spp. only increased in the placebo, “probably related to the presence of simple sugars”, said the researchers.

On the other hand, no changes for Bacteroides spp., Prevotella spp., Enterococcus spp., and Clostridium coccoides were reported by the researchers.

“The results of this study suggest that regular consumption of a wild blueberry drink is able to favorably modulate the composition of the intestinal microbiota, increasing in particular bacterial strains from the genus Bifidobacterium, which is among the most health promoting bacterial groups,” wrote the researchers.

“Considering the discovery-based nature of this investigation, further experiments on a larger population group investigating specific species of bifidobacteria are strongly recommended,” they concluded.


Related post: Probiotics help protect intestines from radiation damage



Source: Journal of Agricultural and FoodChemistry, Published online ahead of print, Articles ASAP, doi: 10.1021/jf2028686, “Six-Week Consumption of a Wild Blueberry Powder Drink Increases Bifidobacteria in the Human Gut”

Authors: S. Vendrame, S. Guglielmetti, P. Riso, S. Arioli, D. Klimis-Zacas, M. Porrini

"Waiter, there's BPA in my soup."

People who eat canned soup should be aware that a chemical used to line the tin can leach into the food and end up in the body, say scientists.

Tests on 75 volunteers revealed the compound bisphenol A (BPA) was readily ingested and detected in large amounts in the urine, the Journal of the American Medical Association reports.

Past studies have linked high BPA levels with adverse health effects.

In the EU the chemical is already banned from baby bottles.

But it is still used in cans as a coating to prevent rusting and keep the food fresh. Some soft drink cans and bottles also contain BPA.

Dr Jenny Carwile, lead author of the latest study at the Harvard School of Public Health, said: "We've known for a while that drinking beverages that have been stored in certain hard plastics can increase the amount of BPA in your body. This study suggests that canned foods may be an even greater concern, especially given their wide use."


Worrying levels
Her team asked the volunteers to eat either a freshly made 12oz serving of vegetarian soup or one out of a can once a day for five days.

After a weekend of rest, the groups switched over so that the fresh soup group now ate the canned variety and vice-versa.

Tests on their urine revealed detectable BPA in 77% of samples after fresh soup consumption and 100% of samples after canned soup consumption.

A serving of tinned soup a day appeared to increase BPA 20-fold.

The average concentration of BPA was 1.1 μg/L after fresh soup consumption compared to and 20.8 μg/L after eating soup from a tin.

The researchers say levels like these are "among the most extreme reported in a non-occupational setting".

The study did not look at what the health impact of this might be, but they say this warrants further investigation, even if rises might be temporary.

Fellow researcher Karin Michels said: "The magnitude of the rise in urinary BPA we observed after just one serving of soup was unexpected and may be of concern among individuals who regularly consume foods from cans or drink several canned beverages daily.

"It may be advisable for manufacturers to consider eliminating BPA from can linings."

The UK's Food Standards Agency said: "Our current advice is that BPA from food contact materials does not represent a risk to consumers but the agency will be looking at this study, as it would at any new piece of work, to see if it has any implications for our advice to consumers."


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Source: http://www.bbc.co.uk/news/health-15834072

Paracetamol warning: 'Slightly too much can cause overdose'

Taking slightly too much paracetamol day after day can be fatal, experts have warned.

A dangerous dose might just be a few pills too many taken regularly over days, weeks or months, they said.

Researchers at Edinburgh University saw 161 cases of "staggered overdose" at its hospital over a six-year period.

People taking tablets for chronic pain might not realise they were taking too many or recognise symptoms of overdose and liver injury, they said.

The researchers told the British Journal of Clinical Pharmacology that this life-threatening condition could be easily missed by doctors and patients.

Doctors may not initially spot the problem because blood tests will not show the staggeringly high levels of paracetamol seen with a conventional overdose, where someone may have swallowed several packets of the drug.

Over time the damage builds up and the effect can be fatal.

Patients who have taken a staggered overdose tend to fare worse than those who have taken a large overdose, the study suggests.

Dr Kenneth Simpson and colleagues looked at the medical records of 663 patients who had been referred with paracetamol-induced liver injury to the Scottish Liver Transplantation Unit at the university hospital.

The 161 who had taken a staggered overdose were more likely to develop liver and brain problems and need kidney dialysis or help with their breathing. They were also more likely to die of their complications.

Dr Simpson said: "They haven't taken the sort of single-moment, one-off massive overdoses taken by people who try to commit suicide, but over time the damage builds up, and the effect can be fatal."

Professor Roger Knaggs of the Royal Pharmaceutical Society said patients should heed the warning.

"If people experience pain and paracetamol doesn't help, rather than thinking a 'top up' dose may work, they should consult their pharmacist for alternative pain control or referral to someone who can help with the cause of the pain.

"The message is clear: if you take more paracetamol than is recommended, you won't improve your pain control but you may seriously damage your health.

"At this time of year people should also take care with combination cold and flu products which may have paracetamol as one of the ingredients. It's easy to take more than intended, so if in doubt consult your pharmacist."

Meanwhile, researchers at King's College London and Lund University in Sweden say they have discovered precisely how paracetamol works in the body. It is via a protein on nerve cells called TRPA1, says Nature Communications.

Now that they understand this principal mechanism, scientists can start to look for molecules that work in the same way to effectively relieve pain, but are less toxic and will not lead to serious complications following overdose.


Source: http://www.bbc.co.uk/news/health-15837468

Soy protein increases good cholesterol

Soy protein, but not milk protein or carbohydrate, supplementation may improve the lipid profile among healthy individuals by increasing levels of ‘good’ cholesterol, suggests a new study.

The research published online in the European Journal of Clinical Nutrition investigated the effect of soy and milk protein supplementation on lipids compared with carbohydrate among healthy adults, finding that soy protein supplementation reduces total cholesterol and total/HDL cholesterol ratio compared to carbohydrate, and increases HDL and reduces total/HDL cholesterol ratio compared to milk protein.

“There is increasing evidence that consumption of soy protein in place of animal protein lowers blood cholesterol levels and may provide other cardiovascular benefits,” said the researchers, lead by Dr Jiang He from Tulane University School of Public Health and Tropical Medicine, USA.

“Our study provides additional evidence that consumption of soy protein in place of carbohydrate might improve the lipid profile,” they added.

Dr Elaine Krul, nutrition discovery lead at Solae – who provided the supplements used in the research – said the results of the study “reveal that soy protein supplementation intake can help lower blood lipids, thus helping to reduce the risk of coronary heart disease in healthy individuals."

Soy benefits
"Coronary heart disease is a major health epidemic, as the number one killer of women and men globally. Research has shown that lowering blood lipids reduces the risk of coronary heart disease and stroke," Krul added.

The Solae expert said that numerous research studies have demonstrated that soy protein reduces ‘bad’ LDL-cholesterol and increases ‘good’ HDL-cholesterol, supporting the soy protein heart health and cholesterol-lowering claim that are approved in 12 countries around the globe.

He and his colleagues noted that previous research documented that soy protein reduces LDL-cholesterol and increases HDL-cholesterol compared with milk protein.

“However, the effect of soy protein on lipids compared with carbohydrate has not been not well studied,” they said.

The team investigated the effect of soy and milk protein supplementation on lipids and lipoproteins compared with carbohydrate among adults with normal blood cholesterol levels (without hypercholesterolemia).

Study details
The US researchers conducted a randomized, double-blind, 3-phase crossover trial in 352 US adults with serum total cholesterol levels lower than 240 mg/dl from between 2003 and 2008. Participants were assigned to receive 40 g/day supplementation of soy protein, milk protein or complex carbohydrate from wheat, for eight weeks in random order. Overnight fasting blood samples were collected at the termination of each intervention phase.

He and his team explained that compared with carbohydrate or milk protein, soy protein supplementation was significantly associated with a net change in total cholesterol and total/HDL cholesterol ratio. Compared with milk protein, soy protein supplementation significantly increased HDL and significantly reduced total/HDL cholesterol ratio as well as lowered LDL cholesterol.

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Source: European Journal of Clinical Nutrition
Published online ahead of print, doi: 10.1038/ejcn.2011.16810.1038/ejcn.2011.168
“Effect of soy and milk protein supplementation on serum lipid levels: a randomized controlled trial”
Authors: M.R. Wofford, C.M. Rebholz, K. Reynolds, J. Chen, C-S. Chen, L. Myers, et al

Green tea supplements beat flu better than vaccination

Flu season is now in full swing and seasonal vaccinations are being pushed from every corner. Nonetheless, a recent clinical trial showed that green tea-based supplements reduced the risk of flu by 75%. This is far better than the 60% risk reduction recently reported in the Lancet for vaccinations. Given that green tea provides a host of other health benefits and none of the risks of injections, it would appear to be a far superior alternative to vaccination.

Green tea: natural antiviral and immune enhancer
For many years it has been known that green tea polyphenols actively suppress many bacterial, fungal and viral species. On the virus front, green tea suppresses the adenovirus, Epstein-Barr, herpes simplex, HIV-1 and influenza viruses. EGCG, one of the main polyphenols in green tea, is mainly responsible for this suppression. Specifically, ECGC binds to the hemagglutinin of the influenza virus, which blocks it from attaching to (and infecting) target receptor cells. EGCG also alters the virus cell membrane, which further inhibits its ability to infect other cells. Another important component of green tea is the amino acid L-theanine, which has been shown to activate human gamma-delta-T lymphocytes to proliferate and make interferon-gamma, a potent antimicrobial cytokine. These lymphocytes are considered to be the body's first line of defence against infection. Green tea therefore offers a two-pronged protection from the flu which vaccination simply cannot match. But for final proof, we need clinical trials.

Green tea lowers flu risk: early clinical evidence
One early trial using green tea against the flu involved gargling three times daily with a weak solution of green tea (50 mg of catechins per cup, of which 60% was EGCG). The theory was that since the throat was a major infection site of influenza, gargling could stop the flu virus there. The theory was right: 1.3% of garglers contracted the flu vs. 10% of the control group. In another more sophisticated trial on 97 healthy adults, a proprietary blend of theanine and green tea polyphenols (apparently worth about 10 cups of green tea per day, but exact amounts were not disclosed) was used for three months during flu season. This trial was randomized, double-blind and placebo controlled. The supplement takers experienced 32% less illnesses and 35% fewer "symptom days." However, participants were included in the statistical analysis even if their compliance (actually taking the green tea pills) was only 70%.

Latest clinical trial provides stunning results: 75% less illness
More recently, a better controlled trial was performed on 198 health care workers. This was randomized, double-blind and placebo controlled: the gold standard in clinical trials. The treatment group was each given a daily dose of 378 mg green tea catechins (containing 270 mg EGCG) and 210 mg of theanine from November 2009 to April 2010. The compliance rate in this trial was better: 93% took their pills according to plan. Those taking the green tea experienced 75% less clinically defined flu infection and this was statistically significant (P=0.022). But not all observed sicknesses were bona fide flu. When laboratory tests were used to confirm real influenza infection, it showed that green tea provided a stunning 83% reduction in flu risk, however this was not statistically significant (P=0.112) due to the small number of actual flu cases.


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Source: http://www.naturalnews.com/034218_green_tea_flu_season.html#ixzz1ePxT4ebJ