Omega-3 Fatty Acid Compound Found to Halt Cancerous Tumor Growth and Metastasis

Mainstream media sources continue to trumpet headlines about the decline in cancer rates leading many to believe that modern medicine has conquered this devastating disease through a systematic regimen of slashing, burning and poisoning. Yet nearly 1.7 million people will be diagnosed with some form of cancer this year and more than 550,000 will die from the number two killer of men, women and children. These statistics should not be surprising as millions of unsuspecting individuals continue to avoid lifestyle modifications that have been shown to dramatically lower the risk of cancer. Omega-3 DHA Metabolite Stops Cancerous Metastasis by Halting Blood Supply to Tumors Many people would be amazed to know that there are a host of natural nutrients that have been scientifically validated to prevent, treat and halt the metastatic spread of some of the most invasive cancer lines. Researchers from the University of California Davis Health System have found that a product resulting from a metabolized omega-3 fatty acid helps combat cancer by cutting off the supply of oxygen and nutrients that fuel tumor growth and spread of the disease. They have published their findings in the prestigious journal, Proceedings of the National Academy of Sciences. The bioactive long-chain omega-3 fat, docosahexaenoic acid (DHA), found in its free form in fatty fish and fish oil supplements, is broken down by the body into a metabolite form known as epoxy docosapentaenoic acid (EDP). Scientists know that tumor growth is promoted by the process of blood vessel formation called angiogenesis, and determined that by inhibiting this growth pattern, EDP reduces the growth and metastatic spread of tumors in a mouse model. This research provides the first scientific evidence about EDP’s potent anti-cancer, anti-metastatic effects. Eat Fish Regularly or Supplement Daily with a Quality DHA Fish Oil Product to Halt Cancer Cell Growth Lead study author, Dr. Guodong Zhang commented “Our investigation opens up a new understanding of the pathways by which omega-3 fatty acids exert their biologic effects… as far as we know, EDPs are the first signaling lipids that have been discovered to have such potent anti-cancer effects.” Researchers found that as EDP’s are broken down through normal body enzymatic metabolism, the metabolites of these lipids can act to suppress the growth of new blood vessels that are necessary to feed tumor growth. The researchers also found that an imbalance of omega-6 fats to omega-3 fats that occurs in a diet high in sunflower and corn oils produces a metabolite known as arachidonic acid (ARA) that has the opposite effect of EDP. ARA increases angiogenesis and tumor progression and is a primary dietary cause of cancer development and metastasis. The study team concluded “Our results designate EDP as a unique mediator of an angiogenic switch to regulate tumorigenesis.” Additionally the scientists have established a firm link between omega-6 and omega-3 fat ratios in the development of cancer. Nutrition experts recommend 1,200 to 2,400 mg of EPA/DHA from a distilled fish oil supplement to lower the risk from cardiovascular disease and cancer progression.

Posted on: 8 November 2013 | 11:51 am

Omega-3 Fats Found in Fish Oil Boost Immune Response to Help Fight Inflammation and Disease

Most people take a healthy immune response for granted, as it typically remains on guard detecting a host of known and as yet unidentified pathogens that may threaten our health. Bacteria and viruses that cause the common cold, flu, digestive distress and a variety of potentially fatal illnesses are identified and destroyed before they cause more than a minor discomfort. For most of the past decade, fish consumption and supplementing with DHA and EPA fortified supplements has been shown to lower levels of systemic inflammation and significantly reduce the risk of developing many cancers, stroke and cardiovascular disease, yet the precise mechanism of action has been unknown. Fish Oil Fats, DHA and EPA Stimulate Immune System B cells to Fight Inflammation and Disease Risk A group of researchers from the Department of Food Science and Human Nutrition at Michigan State University have published the result of their work in the Journal of Leukocyte Biology that shows how DHA-rich fish oil enhances B cell activity, a white blood cell that is critical to activate our immune response. One of the study authors, Dr. Jennifer Fenton explained “Fish oil may have immune enhancing properties that could benefit immunocompromised individuals.” Omega-3 fat sources including fish oil include the long chain fatty acids, DHA and EPA that have been shown in a number of prior studies to reduce total body inflammation that help to lower the risk of developing many chronic illnesses including cancer, heart disease, dementia and stroke. Researchers now uncover how these special fats enhance B-cell activity, a white blood component necessary to improve immune system activity and lower inflammatory response. Supplement Daily with A Distilled Fish Oil Capsule to Squelch Inflammation and Lower Disease Risk Researchers used two mouse models to conduct their study, one group was fed a control diet and the other was fed a diet supplemented with DHA-rich fish oil for a period of five weeks. B cells were taken from various tissues and the scientists then looked for markers of B cell activation on the cell surface, B cell membrane changes, and B cell cytokine production to assess immune response activation. The team found that those mice supplemented with DHA-enriched fish oil demonstrated B cell activation and antibody production to aid immune response and pathogen clearance, while damping systemic inflammation. The authors concluded “This work confirms similar findings on fish oil and B cells… and moves us one step closer to understanding the immune enhancing properties of EPA and DHA.” Adults should supplement with a distilled fish oil preparation (1,200 to 2,400 mg EPA/DHA per day) to fight inflammation and heighten immune system response.

Posted on: 1 November 2013 | 11:36 am

Consuming Omega-3 Fats from Fish and Supplements Lowers Mortality by One-Third

Health researchers have known for some time that eating fish regularly provides health benefits to help protect against cardiovascular disease, stroke and overall mortality. The primary long-chain fats, DHA and EPA have been shown to improve innate immune response by stimulating the effectiveness of B cells to lower systemic inflammation. Until recently, scientists have not been able to determine the impact of omega-3 fats on risk reduction for specific diseases or decline in mortality. Researchers from the Harvard School of Public Health and the University of Washington, publishing the results of a study in the Annals of Internal Medicine have found that older adults who have higher blood levels of omega-3 fatty acids, commonly found in fatty fish and seafood, may be able to lower their overall mortality risk by as much as 27 percent and their risk of dying from heart disease by about 35 percent. Older individuals with the highest levels of omega-3 fats in their blood lived an average of 2.2 years longer than those with lower levels. Eating Fatty Fish or Fish Oil Supplements Dramatically Lowers Risk from a Fatal Heart Attack The study is regarded as the first to assess how serum blood levels of DHA and EPA omega-3 fats relate to total mortality and specific causes of mortality in a general population. Study author, Dr. Dariush Mozaffarian commented “Although eating fish has long been considered part of a healthy diet, few studies have assessed blood omega-3 levels and total deaths in older adults… our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life.” To conduct their study, researchers examined sixteen years of data from about 2,700 U.S. adults, aged 65 or older, who participated in the Cardiovascular Health Study. All participants were healthy at the start of the study, and during follow up each had blood drawn, underwent physical exams and diagnostic testing, and were questioned about their health status, medical history, and lifestyle. Blood samples were tested for all omega-3 components (DHA, EPA and DPA) at the study outset and during follow up. Eat Fatty Fish Three Times a Week or Supplement Daily to Slash Hear Disease Risk Factors After adjusting for demographic, cardiovascular, lifestyle, and dietary factors, the scientists found that all three fatty acids combined were associated with a significantly lower risk of mortality (27 percent). When broken down by type, the researchers found that high DHA blood levels were associated with a 40 percent reduction in death from coronary heart disease. EPA and DPA were most strongly linked with lowered risk for stroke death and EPA significantly reduced non-fatal heart attack risk. The team determined that the largest benefit was increasing omega-3 fat intake from a very low level to 400 mg per day. Dr. Mozaffarian concluded “The findings suggest that the biggest bang-for-your-buck is for going from no intake to modest intake, or about two servings of fatty fish per week.” Past research studies have determined that all individuals with no risk factors for heart disease should consume fatty fish three times per week or supplement with 1,200 mg fish oil daily. Those with multiple risk factors should increase intake to 2,400 mg combined EPA/DHA daily to minimize heart disease risk and extend lifespan.

Posted on: 21 October 2013 | 7:37 am

Excess Salt Consumption Implicated in Millions of Heart Disease Deaths Worldwide

New cases of cardiovascular disease continue to mount in the US and worldwide, making this the leading killer of men, women and children in western cultures. Enlightened, health-conscious individuals now understand that heart disease is not only preventable, but also treatable in all but the most advanced stages. Lifestyle modifications including elimination of processed and fried foods, smoking cessation, stress reduction and adequate physical activity are among some of the changes that promote heart health and dramatically lower future disease risk. Excess Dietary Sodium Increases Blood Pressure, Dramatically Raising Incidence of Heart Attack and Stroke Excess salt consumption from synthetic salt products is a known risk factor for early heart disease, but researchers now report that sodium, largely coming from the disproportionate amount of processed foods that many people eat, is killing millions around the globe. Scientists from the Harvard Medical School and the Harvard School of Public Health now report the result of their research that found how eating too much salt contributed to 2.3 million deaths from heart attacks, strokes and other heart-related diseases throughout the world in 2010, representing 15 percent of all deaths due to these causes. Researchers presented their findings to the American Heart Association's Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2013 Scientific Sessions. Lead study author, Dr. Dariush Mozaffarian commented “National and global public health measures, such as comprehensive sodium reduction programs, could potentially save millions of lives.” To conduct their study, scientists analyzed data from 247 surveys of adult sodium intake, sorted by age, gender, and region spanning 50 countries over a 20 year period. Lower Daily Salt Intake to 1,000 mg or Below to Limit Vascular Disease The team then determined how the amount of sodium people were consuming was affecting their risk for cardiovascular disease in a large cohort of 107 randomized trials that determined the impact of sodium consumption on elevation of blood pressure. They determined that an optimal daily sodium intake of 1,000 mg was optimal. The current target in the US for adults is 2,300 mg per day, and many people who eat regularly at fast food restaurants and prepare meals using processed and refined foods can consume 3,500 to 5,000 mg per day, placing them at considerable risk for chronic vascular disease. Researchers determined that nearly one million deaths occurring during the study period were due to excessive sodium consumption. This represented forty percent of all deaths recorded, as sixty percent occurred in men and forty percent in women. The US ranked nineteenth out of the thirty largest countries where 429 deaths per million (one in ten) were attributable to excess sodium intake. Nutrition experts explain that added salt should always be from natural salts containing the full-spectrum of minerals that encourage healthy cellular metabolism. Eliminating canned and refined food consumption, and closely monitoring processed salt usage could prevent the early demise of millions worldwide over the next decade.

Posted on: 6 October 2013 | 2:15 pm

Increased Dietary Fiber Consumption Dramatically Lowers Risk of First Stroke Event

Incidence of stroke in the US and western cultures continues to grow at a staggering rate as it takes the lives of nearly 150,000 Americans each year, making this debilitating illness the fourth leading cause of preventable death. Closely aligned with heart disease and other vascular disorders, stroke is the result of several key modifiable lifestyle factors including smoking, lack of regular exercise and poor dietary choices that promote arterial hardening and blood clots that circulate until they reach a narrowed artery, wreaking permanent disability or death. Dietary Fiber Improves Blood Lipids and Removes Excess Fats to Lower Stroke Risk A research team from the University of Leeds in the UK has published the result of a study in the American Heart Association journal, Stroke that explains how taking steps to include more fiber in your diet could help to protect you from suffering a stroke. The study team leader, Dr. Diane Threapelton noted “Most people do not get the recommended level of fiber, and increasing fiber may contribute to lower risk for strokes… we must educate consumers on the continued importance of increasing fiber intake and help them learn how to increase fiber in their diet. The recommended daily intake for fiber is currently set at 25 grams, yet most people eat less than 10 grams due to the high number of calories consumed from an increasingly refined diet. Food processing removes most nutrients and fiber from foods, while fortifying with added sugars, fats and flavorings to prompt immediate taste satisfaction. Dietary fiber (soluble and insoluble) comes from plants, a critical food source that is grossly lacking in many western diets. Dramatically Lower Stroke Risk by Including Ten Daily Servings of Fiber Scientists focused on eight large-scale studies published over a 22 years span that assessed the impact of diet on both ischemic (caused by a blood clot) and hemorrhagic (caused by blood vessel leakage) stroke. After adjusting for risk variables such as smoking and age, the researchers found that for every seven gram increase in fiber consumed daily, risk of first time stroke goes down by seven percent. You would need to consume 6 to 8 servings of grains and 8 to 10 servings of vegetables and fruits daily to yield 25 grams of fiber. Dr. Threapelton concluded ““Greater intake of fiber-rich foods such as whole-grains, fruits, vegetables and nuts are important for everyone, and especially for those with stroke risk factors like being overweight, smoking and having high blood pressure.” Top sources for dietary fiber include nuts and seeds, legumes, oats, the pulp of some fruits, broccoli and carrots. Eliminating refined convenience foods will allow you to incorporate sufficient fiber from natural sources to significantly lower the risk for a first stroke event.

Posted on: 24 September 2013 | 5:55 am

Seven Lifestyle Habits that Significantly Lower Both Cancer and Heart Disease Risk

The incidence and etiology of many forms of cancer and the development of cardiovascular disease run on a parallel course as they are both the result of lifestyle habits that are well within our control. It comes as no big surprise that scientists have created a list of seven healthy practices that can dramatically lower the risk of developing either one of these illnesses that account for more than half of all deaths in the US each year. Many of these identified lifestyle habits fall within the realm of common sense, yet millions of men, women and children fail to regularly follow more than one or two habits, placing them at considerable risk for future disease and early mortality. Lifestyle modifications slash chronic disease risk by lowering inflammation and improving health biometrics A group of researchers from the Northwestern University Feinberg School of Medicine in Chicago have published the results of a study in the American Heart Association journal, Circulation that explains how following the American Heart Association's Life's Simple 7 steps to reduce your risk for heart disease can also help prevent cancer. Lead study author, Dr. Laura J. Rasmussen-Torvik said “We were gratified to know adherence to the Life's Simple 7 goals was also associated with reduced incidence of cancer… this can provide a clear, consistent message about the most important things people can do to protect their health and lower their overall risk for chronic diseases.” The team identified the seven critical lifestyle habits that promote a healthy heart as: being physically active, keeping a healthy weight, eating a healthy diet, maintaining healthy cholesterol levels, keeping blood pressure down, regulating blood sugar levels and not smoking. To assess the impact of these habits on cancer risk, the researchers analyzed the health records of 13,253 men and women who were involved in the Atherosclerosis Risk in Communities Study, which tracked the seven risk factors and the participants’ health outcomes since 1987. Dramatically Lower Your Risk for Developing Chronic Life-Threatening Diseases The participants were interviewed at the outset of the study to establish how closely they followed the established heart disease lifestyle risk factors. After a period of twenty years, researchers reviewed hospital records and cancer registries and discovered that 2,880 of the participants were diagnosed with cancer of the lung, colon, rectum, prostate or breast. Scientists found that the incidence of cancer closely paralleled following fewer lifestyle habits, as compared to participants that did not develop the illness. The team determined that people who followed six of the seven health metrics had a 51 percent lower cancer risk than the participants who did not meet any of the steps. When smoking was removed as a factor, participants who followed five to six of the health steps had a 25 percent lower cancer risk. Dr. Rasmussen-Torvik concluded “This adds to the strong body of research suggesting that it is never late to change, and that if you make changes like quitting smoking and improving your diet, you can reduce your risk for both cardiovascular disease and cancer.” Health-conscious individuals already follow the identified healthy lifestyle practices, but it certainly makes sense to ensure that each of these habits is at the core of your daily regimen to dramatically lower risk of heart disease and cancer.

Posted on: 16 September 2013 | 4:38 am

Scientists Explain Mechanism to Explain How Vitamin E Helps Prevent Cancer

Past bodies of research have suggested that vitamin E is an important nutrient in the age-old battle against many forms of cancer. A number of poorly constructed studies over the past five years have concluded that supplementation with vitamin E not only provides no health benefits, but may actually increase the risk of cancer and cardiovascular disease. As a result of the mainstream media’s desire to trumpet any type of negative information regarding natural compounds to prevent disease, many people remain cynical and avoid supplementing with the correct form of this crucial nutrient. Vitamin E Influences Enzyme Action to Help Thwart Cancer Development A team of researchers from Ohio State's Comprehensive Cancer Center, publishing in the journal Science Signaling have identified an elusive anti-cancer property of vitamin E that has long been presumed to exist, but has been effectively buried under volumes of bad scientific evidence. Researchers working with prostate cancer cell lines demonstrated that one form of vitamin E inhibits the activation of an enzyme that is essential for cancer cell survival. The loss of the enzyme, called ‘Akt’, led to tumor cell death. Lead study author, Dr. Ching-Shih Chen explained “This is the first demonstration of a unique mechanism of how vitamin E can have some benefit in terms of cancer prevention and treatment.” Chen and his team reviewed many past studies based on synthetic forms of vitamin E that concentrated a dominant isomer of the nutrient, Alpha-tocopherol. There are eight total isomers or mirror forms of vitamin E that are required in natural ratios to be effective against cancer development. Many of the prior studies were doomed to failure before they started because they used synthesized compounds instead of balanced vitamin E isomers. Consume Nuts and Seeds Regularly and Supplement with a Full-Spectrum Vitamin E Source Daily The research team, using a mouse model known to replicate human cell metabolism, tested different tocopherols and tocotrienols and found the gamma isomer of vitamin E exhibited the most potent anti-cancer activity. Gamma-tocopherol was found to be twenty times more effective than other forms of the vitamin in reducing the size of prostate cancer tumors. This research suggests that gamma-tocopherol, working in concert with the full complement of vitamin E forms could help prevent and treat numerous types of cancer, especially those associated with a mutation in the PTEN gene, a fairly common cancer-related genetic defect that keeps the Akt enzyme active. Dr. Chen concluded “This is a new finding. We have been taking vitamin E for years but nobody really knew about this particular anti-cancer mechanism.” Sunflower seeds, almonds, pine nuts and spinach are all excellent food sources of vitamin E. Health-minded individuals may also want to supplement with 200 to 400 IU of a full-spectrum form daily to take advantage of the cancer fighting benefits of this misunderstood vitamin.

Posted on: 9 September 2013 | 11:13 am

Green Tea Consumption Lowers Stroke Risk by Nearly Thirty Percent

Stroke is a devastating medical event that debilitates more than 800,000 Americans each year and kills nearly 150,000. Along with cardiovascular disease, many people continue to think that vascular diseases are a normal part of the aging process and take the statistics and mortality figures in stride. Nothing could be farther from the truth. Arterial stiffness and the buildup of plaque in arteries around the heart, neck and brain are the result of excess refined carbohydrate and wheat consumption, lack of physical activity, stress and smoking. Fortunately there are a host of natural foods and nutrients that can help support a healthy lifestyle to help lower the risk of suffering a life changing, deadly stroke. Green Tea Supplies a Powerful Dose of Antioxidant Catechins to Slash Stroke Risk A group of researchers at the National Cerebral and Cardiovascular Center in Japan have published the result of an important study in Stroke, the Journal of the American Heart Association that explains how drinking green tea on a regular basis is associated with a dramatically reduced risk of stroke. Lead study author, Dr. Yoshihiro Kokubo commented “The regular action of drinking green tea daily is a benefit in preventing stroke… if you cannot readily improve your lifestyle, try to prevent stroke by drinking green tea every day.” To conduct their study, scientists’ monitored green tea intake for a total of 83,269 Japanese adults, aged 45 to 74 years, for an average of thirteen years to see whether it had any effect on vascular health. In the first large scale study of its kind performed to date, researchers reviewed medical records for all participants and adjusted for factors such as age, sex, diet, smoking status, and weight. They determined that making small but positive lifestyle changes such as adding green tea daily to your diet can lower the risk of stroke by as much as thirty percent. Drink Two to Four Cups of Green Tea Daily to Maximize the Anti-Inflammatory Health Benefits Detailing the results of their study, researchers found that drinking two to four cups of green tea each day lowered the risk for hemorrhagic stroke by 32 percent. The team also investigated the effect of drinking coffee and found the beverage can yield similar results to those found with green tea consumption. Many health-minded people avoid coffee due to the highly processed nature of the bean and increased levels of homocysteine, blood pressure and blood lipids. Researchers concluded that green tea provides a healthy dose of catechins that are potent antioxidants and exert anti-inflammatory properties that help lower stroke risk. Coffee contains chlorogenic acid that helps modulate blood sugar levels to improve vascular health. Green coffee bean extract supplements supply chlorogenic acid without the side effects experienced with coffee consumption. Lower your stroke risk by drinking up to four cups of fresh brewed, organic green tea every day.

Posted on: 26 August 2013 | 7:53 am

Bitter Melon Juice May Help to Prevent and Treat Pancreatic Cancer

Pancreatic cancer is one of the most difficult forms of the disease to diagnose and treat, and prognosis of the illness is extremely poor as it takes the lives of nearly 50,000 men and women in the US each year. The pancreas is responsible for releasing digestive enzymes to aid the breakdown of food and stimulates the production of insulin to move sugar from the blood to the cells for fuel. The disease is on the rise along with the epidemic increase in new diabetes cases and obesity rates over the past half century, and most notably during the last few years. Bitter Melon Juice Regulates Pancreatic Metabolism to Dramatically Lower Pancreatic Cancer Risk A group of scientists working at the Colorado University Cancer Center in Denver have released the results of a study in the journal Carcinogenesis, demonstrating how bitter melon juice restricts the ability of pancreatic cancer cells to metabolize glucose, thus cutting the cells' energy source and eventually killing them. In the past, researchers have shown that bitter melon juice kills breast cancer cells in a Petri-dish culture medium. This study provides compelling evidence that the natural extract effectively neutralizes pancreatic cancer cells. Lead study author, Dr. Rajesh Agarwal commented “We used the juice… people especially in Asian countries are already consuming it in quantity. We show that it affects the glucose metabolism pathway to restrict energy and kill pancreatic cancer cells.” Scientists became interested in the connection between pancreatic cancer and bitter melon juice because diabetics are known to be at much higher risk of developing the disease and bitter melon has been shown to effect diabetes through centuries of use in China and India. Limit Dietary Sugar and Monitor Body Weight to Prevent Metabolic Breakdown that Fuels Pancreatic Cancer Using a mouse model to determine the effect of bitter melon juice on pancreatic cancer cells, the researchers found that the juice regulates insulin secretion by pancreatic beta cells. After analyzing cell cultures, the team showed that mouse models of pancreatic cancer that were fed bitter melon juice were sixty percent less likely to develop the disease than controls. After a detailed examination, scientists found that bitter melon juice alters pancreatic cancer cell metabolism and activates the AMP-activated protein kinase, an enzyme that indicates low energy levels in the cells. Noting that bitter melon juice may provide a natural treatment to pancreatic cancer that avoids the use of toxic pharmaceuticals, Dr. Agarwal concluded “It's a very exciting finding… many researchers are engineering new drugs to target cancer cells' ability to supply themselves with energy, and here we have a naturally-occurring compound that may do just that.” Closely monitoring body weight and sugar intake to avoid metabolic dysfunction may help to protect against pancreatic cancer. Health-minded individuals may want to supplement with bitter melon extract (500 mg/day) to provide an added level of protection against this devastating disease.

Posted on: 19 August 2013 | 6:29 am

Meal Timing Influences Weight Loss as Much as Total Calories Consumed

Virtually all western cultures are presently fighting an obesity epidemic, as processed convenience foods dominate total calories consumed. Homemade meals that include fresh vegetables, fruits and lean protein sources have become a rare event over the past half century, placing the health of millions at risk. Most people are aware that the total number of calories eaten and physical activity play an important role in weight management, but new research is beginning to demonstrate that the timing of meals and types of foods consumed may help prompt weight loss as much as the actual calories eaten. Meal Timing is a Critical and Independent Factor that can Help Promote Weight Loss A research team from Brigham and Women’s Hospital in Boston has found that meal timing is a critical factor necessary to shed pounds. Publishing in the International Journal of Obesity, scientists reveal that it's not simply what you eat, but also when you eat, that may help with weight-loss regulation. Study author Dr. Frank Sheer noted “This is the first large-scale prospective study to demonstrate that the timing of meals predicts weight-loss effectiveness.” To conduct the study and determine the importance of food timing with respect to weight loss, researchers studied 420 overweight participants from Spain who followed a 20-week weight-loss treatment program. The participants were divided into two groups (early-eaters, main meal before 3 PM and late-eaters, main meal after 3 PM) based on the self-selected timing of the main meal, which was lunch in this cohort of Mediterranean volunteers. Participants consumed forty percent of their daily calories at lunchtime, widely considered to be the main meal in Spain. Eat Breakfast Every Day and Avoid Between Meal and Late Night Snacking The team found that late-eaters lost significantly less weight than early-eaters, and displayed a much slower rate of weight-loss. Late-eaters also had a lower estimated insulin sensitivity, placing them at significantly higher risk for diabetes. Dr. Sheer concluded “This is the first large-scale prospective study to demonstrate that the timing of meals predicts weight-loss effectiveness… novel therapeutic strategies should incorporate not only the caloric intake and macronutrient distribution, as it is classically done, but also the timing of food.” Interestingly, the researchers found that late-eaters losing the least amount of weight also consumed fewer calories during breakfast and were more likely to skip the first daily meal altogether, supporting previous studies concluding the importance of eating a high protein breakfast to stimulate weight loss. Scientists also accounted for other traditional factors that play a role in weight loss such as total calorie intake and expenditure, the appetite hormones leptin and ghrelin, and sleep duration, and found no differences between the two groups, indicating that meal timing is a critical and independent risk factor for weight loss.

Posted on: 12 August 2013 | 6:37 am

Vegetarian Diet Lowers the Risk of Heart Disease by One-Third

Common sense dictates that a diet filed with fresh vegetables, fruit, nuts, seeds and legumes that eliminate excessive red and processed meats, fried foods and sugary sweets will benefit overall health as it naturally extends lifespan. Many people rely heavily on fast convenience and processed foods that are virtually void of any bioactive nutrients and actually stimulate the storage of body fat and encourage development and progression of most chronic illnesses that shorten our lives. Vegetarian Diet Lowers Blood Pressure and Improves Blood Lipid Biomarkers to Reduce Heart Disease Risk Researchers from the University of Oxford in the UK have published the result of a study in The American Journal of Clinical Nutrition that explains how the risk of hospitalization or death from heart disease is thirty-two percent lower in vegetarians than people who eat meat and fish. Heart disease continues to be the leading cause of death in all western societies, taking the lives of more than 700,000 men and women each year in the US alone. In the largest study of its kind conducted in the UK, scientists compared rates of heart disease between vegetarians and non-vegetarians. Lead study author Dr. Francesca Crowe noted “Most of the difference in risk is probably caused by effects on cholesterol and blood pressure, and shows the important role of diet in the prevention of heart disease.” Researchers analyzed the diet of nearly 45,000 British and Scottish volunteers enrolled in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Thirty-four percent of the participants were vegetarian. Eat Five to Nine daily Servings of Raw of Lightly Steamed Vegetables Every Day to Slash Heart Disease Volunteers completed a lifestyle questionnaire detailing diet and exercise as well as other factors affecting health such as smoking and alcohol consumption. Almost 20,000 participants had their blood pressures recorded, and gave blood samples for cholesterol testing. Participants were tracked for nearly twenty years and researchers identified 1,235 cases of heart disease, which resulted in 169 deaths and 1,066 hospital diagnoses. The study authors concluded “The results clearly show that the risk of heart disease in vegetarians is about a third lower than in comparable non-vegetarians.” Researchers found that vegetarians had lower blood pressures and cholesterol levels than non-vegetarians, which is thought to be the main reason behind their reduced risk of heart disease. The findings reinforce the idea that diet is critical to prevent heart disease. Nutrition experts recommend five to nine daily servings of fresh leafy greens and vegetables of all colors to halt chronic illnesses and lower risk from heart disease by one-third.

Posted on: 5 August 2013 | 6:41 am

Risk of Early Death Directly Increases with Amount of Processed Meat Consumed

A number of past studies have pointed to a negative association between eating processed meats and significantly increased risk of developing cancer or heart disease and a shortened lifespan as well. Unfortunately, these research works have not been large enough to provide sufficient data to distinguish between red meat consumption, other dietary factors, physical activity and pertinent lifestyle practices that can also contribute to heart disease and cancer. Alternative health practitioners have long known that these chronic and often fatal illnesses are the result of lifestyle conditions that can be modified by the individual. Researchers publishing in Biomed Central's open access journal BMC Medicine have analyzed data generated by the European Prospective Investigation into Cancer and Nutrition (EPIC) study involving ten countries and 23 centers in Europe covering nearly half a million people. Scientists were able to parse all available information to determine a distinct association between processed meat consumption and developing cardiovascular disease and cancer. Processed Meats Increase Risk of Heart Disease, Cancer and Should be Eliminated Entirely The research team found that a diet high in processed meat was further linked to other unhealthy choices. Men and women who ate the most processed meat also consumed the fewest fruit and vegetables and were more likely to smoke. Additionally, men who ate a lot of meat also tended to have high alcohol consumption. After allowing for all confounding factors, the scientists determined that a person's risk of premature death increased proportionally with the amount of processed meat eaten. The study authors concluded “Risks of dying earlier from cancer and cardiovascular disease also increased with the amount of processed meat eaten. Overall, we estimate that 3% of premature deaths each year could be prevented if people ate less than 20g processed meat per day.” Totally Eliminate Processed Meats and Substitute Natural Vegetables, Fruits, Nuts and Seeds In a separate research study conducted at the University of Zurich in Switzerland, scientists determined that people who eat over 40 grams of sausage products or other kinds of processed meat each day increase the risk of mortality by 18 percent for every 50 grams of processed meat consumed. Researchers concluded that carcinogenic substances such as nitrosamines form through salting, pickling or smoking, and these might be the cause of the increase in cancer mortality. Processed meats are also rich in cholesterol and saturated fats, which are linked to an increased risk of cardiovascular disease. Researchers did find some health benefits to eating small amounts of meat due to the high content of nutrients such as B vitamins and minerals including iron. Those choosing to eat meat should ensure that all selections are organically raised and free of all antibiotics and growth hormones. It is also important to ensure that meats are not overheated or char-grilled to avoid excess AGE accumulation. A considerable amount of scientific evidence now exists to confirm that processed meat consumption is unsafe at any level and should be eliminated entirely to lower the risk of developing cancer and heart disease.

Posted on: 29 July 2013 | 8:07 am

EGCG from Green Tea Blocks the Formation of Plaques to Help Prevent Alzheimer’s Disease

As new cases of Alzheimer’s disease are expected to quadruple over the next several decades, Big Pharma researchers are plowing billions of research dollars into finding a synthetic cure for an illness that has its roots deeply seated in poor diet, excess stress and a generally unhealthy lifestyle. Unfortunately for the giant pharmaceutical concerns, drugs have yielded nothing but dismal results as one potential miracle cure after another fail to provide any hope as new cases of the mind-robbing disease continue to mount. Green Tea Consumption Prevents Protein Tangles that Promote Alzheimer’s Disease Progression For more than a decade, nutrition scientists have been heralding a small number of natural compounds including resveratrol, curcumin and EGCG from green tea extracts that easily cross the blood-brain barrier to promote brain health and improve cognitive function. Researchers from the University of Michigan Life Sciences Institute, publishing in the Proceedings of the National Academy of Sciences, explain how extracts from green tea may block the formation of beta-amyloid plaques that have been linked to the onset of Alzheimer's disease and other neurodegenerative conditions that prevent the misfolding of specific proteins in the brain. Improper accumulations of proteins known as metal-associated amyloids are a hallmark sign of many neurological conditions, including Alzheimer’s dementia. Researchers used green tea extract to control the generation of metal-associated amyloid-beta aggregates associated with Alzheimer's disease. Building on a volume of prior studies suggesting a protective role for regular green tea consumption, the team set out to establish a beneficial relationship between the active compound in green tea (epigallocatechin-3-gallate, also known as EGCG) and the formation of amyloid plaques. Drink Three to Five Cups of Green or White Tea Daily to Help Fight Alzheimer’s Disease The scientists determined that EGCG prevented the formation of amyloid tangles by preventing protein misfolding, and broke down existing aggregate structures in the proteins that contained metals, specifically copper, iron and zinc. Referring specifically to the bioactive catechin, EGCG, lead study author Dr. Mi Hee Lim concluded “A lot of people are very excited about this molecule… we want to modify them for the brain, specifically to interfere with the plaques associated with Alzheimer's”. Nutrition experts note that green tea contains thirty to forty percent of water-extractable polyphenols while highly oxidized black tea contains between three and ten percent. White tea has undergone less oxidation than green tea and provides the most potent dose of EGCG catechins. A wealth of scientific evidence supports drinking three to five cups of green or white tea every day to support cardiovascular health and prevent protein aggregates in the brain that significantly increase Alzheimer’s disease risk.

Posted on: 22 July 2013 | 6:52 am

Leafy Greens Alter Gene Expression to Boost Native Immune Response to Fight Disease

Our native immune system is truly amazing in its complexity and ability to continually adapt to an ever changing environment of potential pathogens that could easily colonize and highjack our health if not detected and eradicated quickly. Many people, especially as they age, have a compromised immune response due to negative lifestyle factors including smoking, exposure to environmental and household toxins, stress and especially diet. Up to eighty percent of our initial immune response takes place in our digestive system, and the body uses cues from what we eat to activate essential actions to potential invaders. Leafy Greens and Crucifers Help Express Digestive Genes that Boost our Innate Immune Response Consuming a largely processed food diet that is void of nutrients and flavonoids dulls our immune system and dramatically increases the risk of infection, inflammation and chronic disease. A research team from the Walter and Eliza Hall Institute's Molecular Immunology Division in Australia have published the result of their work in the journal Nature Immunology that demonstrates how eating your greens may be even more important than previously thought, with the discovery that an immune cell population essential for intestinal health could be controlled by leafy greens in your diet. A special type of immune cell known as an innate lymphoid cell (ILC) is found throughout the digestive tract and can help protect the body from invading pathogens and also provides a balance between ‘good’ and ‘bad’ bacteria in the intestine. Additionally ILC’s play an important role in controlling food allergies, inflammatory diseases and obesity, and may even prevent the development of bowel cancers. The team discovered that a gene (T-bet) is responsible for producing these critical immune cells and is expressed by signals fed from the foods we eat. Eat Five to Nine Daily Servings of Leafy Green Vegetables to Fight Chronic Illness Lead study author, Dr. Gabrielle Belz noted “In this study, we discovered that T-bet is the key gene that instructs precursor cells to develop into ILCs, which it does in response to signals in the food we eat and to bacteria in the gut.” The researchers found that proteins in leafy green cruciferous vegetables interact with surface cell receptors that switch on T-bet to initiate the innate immune response in the digestive tract. Further, the team determined that ILC’s produce a hormone (interleukin-22) that protects the body from invading bacteria and help maintain a healthy environment in the intestine by balancing bacteria levels, and may also help to resolve cancerous digestive lesions. Dr. Belz concluded “Our research shows that, without the gene T-bet, the body is more susceptible to bacterial infections that enter through the digestive system. This suggests that boosting ILCs in the gut may aid in the treatment of these bacterial infections.” This research helps to explain why a natural food diet consisting of at least five to nine daily servings of vegetables and fruits is essential to promote optimal health and keep our vital immune systems running at peak efficiency to protect our well-being and longevity.

Posted on: 15 July 2013 | 6:33 am

Omega-3 Supplements Help Shield Against Skin Cancer

Omega-3 fatty acids from fish, walnuts, seeds and supplements have been shown to effectively protect against many forms of cancer, cardiovascular disease and dementia, as the long-chain fats are preferentially channeled to form cell wall membranes that fight systemic inflammation and boost the body’s immune response. The typical diet is dangerously deficient in omega-3 fats, as they become rapidly degraded through food processing and are grossly imbalanced with omega-6 fats to create a metabolic environment that has been shown to promote disease. Omega-3 Fat Supplementation Improves Innate Immune Response to Help Prevent Skin Cancer New evidence has recently been published in the American Journal of Clinical Nutrition by a research team from The University of Manchester in the UK that demonstrates how taking omega-3 fish oils could help to protect against skin cancer. A study team has just carried out the first clinical trial to examine the impact of the fish oils on the skin immunity of human volunteers. By analyzing the effect of omega-3 fats on 79 healthy participants, researchers found that taking a regular dose of fish oils boosted skin immunity to the sun by lowering sunlight-induced suppression of the immune system, known as immunosuppression, affecting the body's ability to fight skin cancer and infection. Lead study author, Dr. Lesley Rhodes noted “This study adds to the evidence that omega-3 is a potential nutrient to protect against skin cancer… they suggest that a continuous low level of chemoprevention from taking omega-3 could reduce the risk of skin cancer over an individual's lifetime.” Supplement daily with a High Quality Fish Oil Product to Lower Skin Cancer Risk Volunteers for the trial took a daily four gram dose of omega-3, equivalent to about one and a half portions of oily fish, and were then exposed to the either 8, 15 or 30 minutes of summer midday sun using a special light machine. The supplemented group was then compared to a second group taking a placebo. Researchers found that immunosuppression was fifty percent lower in people who took the supplement and were exposed to 8 and 15 minutes of sun compared with people who did not take the supplement. The team concluded “Skin cancer has been one of the fastest growing types of cancer, and numbers will likely continue to increase. It is always exciting to see research that generates such promising results, and we look forward to seeing future developments in this area.” In light of the multiple functions and diverse type of disease processes that are prevented by omega-3 fat supplementation, nutrition experts recommend daily intake of 1,200 to 2,400 mg (combined DHA and EPA omega-3 fats) to promote optimal health and longevity.

Posted on: 7 July 2013 | 8:07 pm

Reduced Magnesium Levels Predict Heart Disease Risk and Increase Mortality by Fifty Percent

Magnesium is a ubiquitous mineral that has been found in abundance in the human diet for countless generations. Over the past half century, this essential nutrient has been systematically weaned from the vast majority of leafy greens and vegetables due to poor soil conditions and the rapid rise in consumption of processed foods where any required nutrients have been removed in favor of added sugars, fats, artificial flavors and coloring. Magnesium is required for proper electrical signaling within the heart muscle and helps stabilize a normal rhythm. Deficiency of the mineral has also been shown to increase arterial stiffness, increasing blood pressure and work load of the muscle, directly impacting cardiovascular health and mortality. Researchers from Japan, publishing the result of a study in the journal, Atherosclerosis have found that increased intakes of magnesium in the diet may reduce the risk of cardiovascular mortality by fifty percent. Low Magnesium Intake Creates an Imbalance with Calcium Leading to Arterial Stiffness Prior research works have determined that low magnesium levels are the best predictor of heart disease, contrary to the traditional belief that cholesterol or saturated fats play the biggest role. In a cohort of studies spanning the past forty years, scientists have found that low magnesium levels are linked with all known cardiovascular risk factors including high blood pressure, arterial plaque build-up, calcification of soft tissues, excess cholesterol levels and hardening of the arteries. Researchers determined that decades of elevated calcium intake have not been balanced with increasing magnesium intake and consequently in the US, dietary calcium-to-magnesium ratios are increasing. Many people have been led to believe that they need to take copious amounts of supplemental calcium to maintain bone health, when in reality they are developing a homeostatic imbalance of the two minerals and dramatically increasing their risk of arterial stiffness, early cardiovascular disease and death. Monitor Daily Magnesium Consumption and Supplement as Necessary to Improve Cardiovascular Health Dr. Carloyn Dean, Medical Advisor of the Nutritional Magnesium Association concluded “…heart disease is still the number one killer in America in spite of over two decades of statin use. The fact that low levels of magnesium are associated with all the risk factors and symptoms of heart disease, hypertension, diabetes, high cholesterol, heart arrhythmia, angina and heart attack can no longer be ignored; the evidence is much too compelling.” The authors note that nuts and legumes are an excellent natural source of magnesium, yet many people avoid them due to the misconception that they are unhealthy due to the high fat content. Daily requirements for magnesium are 320 mg for women and 420 mg for men, yet many people take in less than half of these minimum amounts leading to a significant deficiency over time. Health-conscious individuals will optimize their diet, or supplement with a blended magnesium formulation to assure a daily intake of 400 to 500 mg. Additionally, it may be necessary to limit or eliminate calcium supplementation to maintain proper calcium to magnesium balance and dramatically lower the risk of heart disease and early death.

Posted on: 1 July 2013 | 6:40 am

Excess Calcium Doubles the Risk of Cardiovascular Death in Women

Cardiovascular disease continues to rank as the leading cause of death among men and women in western cultures. Many lifestyle factors, including processed food diet, lack of physical activity and daily stress contribute to this largely preventable disease and cause of early death. While there are many natural compounds and nutrients that help to help lower the risk of developing heart disease, taking supplemental calcium to prevent bone loss and osteoarthritis is now shown to be a significant factor that promotes the development of cardiovascular disease and advancing mortality, especially in women. Excess Calcium Intake Disrupts Homeostatic Balance to Double Heart Disease Risk in Women A research team from Uppsala University in Sweden has published the results of a study in the British Medical Journal that explains how high intakes of calcium (corresponding to diet and supplements) in women are associated with a higher risk of death from all causes, but cardiovascular disease in particular, compared with women with lower calcium intake. For decades, women have been advised to supplement with a daily course of calcium ranging from 1,000 to 1,500 mg to prevent bone loss. This study demonstrates how that advice may be a leading cause for the development of heart disease and early death. Researchers studied 61,443 Swedish women over an average period of 19 years to test the association between heart disease risk and calcium intake. Data was gathered on total calcium received from both dietary and supplemental sources. The team grouped the women from the lowest mean calcium intake of 572 mg/day to the highest (2,137 mg/day). The scientist factored in lifestyle data including menopausal status, postmenopausal estrogen therapy, weight and height, smoking habits, leisure-time physical activity and educational level to help parse the results. Women Need to Closely Monitor Calcium Intake from Food and Supplements to Lower Heart Disease Risk Over the course of the study, 11,944 women, or 17 percent died. The team determined that 3,862 died from cardiovascular disease, 1,932 from heart disease and 1,100 from stroke. The study did not further differentiate specific diagnoses between cardiovascular disease and heart disease. The highest rates of death from all heart disease related causes were associated with a daily calcium intake higher than 1,400 mg/day or lower than 600 mg/day. Women in the top quartile that took a daily calcium supplement were found to be twice as likely to die when compared to those in the ideal range of 600 to 999 mg/day. The researchers concluded that either high or low calcium intake can override normal homeostatic control causing changes in blood levels of calcium. Although not mentioned in this study, past work has also found that vitamin K is necessary to move excess calcium from the blood into the bones and teeth. Without this critical nutrient, calcium remains in circulation where it is easily bound with oxidized LDL cholesterol to form deadly arterial plaque. Individuals consuming a healthy diet rich in vegetables, nuts seeds and fruits should receive sufficient calcium from diet and naturally benefit from a reduced risk of cardiovascular disease, without the need for supplementation.

Posted on: 24 June 2013 | 8:01 am

Zinc Fights Infection and Inflammation by Boosting the Body’s Immune Response

Infection from bacterial and viral agents can pose a significant threat to human health, as it fuels the flames of systemic inflammation known to contribute to cancer, heart disease, dementia, diabetes and stroke. Many lifestyle factors, including diet, stress and exposure to environmental and household toxins contribute to elevated levels of inflammation throughout the body that never subside, creating a cellular environment that is favorable to disease propagation. Fortunately there are a number of natural compounds and nutrients that help combat inflammation and lower risk of infection and chronic disease. Zinc Activates the Innate Immune Response to Help Fight Viral and Bacterial Pathogens A research team from Ohio State University has released the result of a study revealing how zinc helps control infections by gently tapping the brakes on the immune response in a way that prevents out of control inflammation that can be damaging and even deadly. Working with human cell cultures, the scientists have demonstrated how a specific protein ushers zinc into key cells that stimulate a critical immune response to fight against infection. The mineral interacts with a cellular process that neutralizes infection and helps balance the normal immune response. Scientists present groundbreaking work that demonstrates for the first time how zinc disables an important pathway to effectively ensure that the immune response does not spiral out of control in response to an infection, and similarly to perpetually elevated levels of inflammation referred to as systemic. Senior study author, Dr. Daren Knoell commented “Without zinc on board to begin with, it could increase vulnerability to infection… our work is focused on what happens once you get an infection… if you are deficient in zinc you are at a disadvantage because your defense system is amplified, and inappropriately so.” Include Dietary Sources of Zinc and Supplement as Necessary to Improve Immune Defenses Monocytes, which are white blood cells that provide the first line of defense against an invading pathogen, were extracted from human blood samples to determine what happens when the immune response is launched. Researchers found that when a pathogen is detected, a series of complex responses occur to wake the innate immune response utilizing the nuclear-factor kappa beta pathway (NF-kB). The team showed that once NF-kB is activated, a gene is expressed that allows zinc to be ushered from the bloodstream into the cell where it can bind with proteins that block the activity of the pathogen and halt excess inflammation. Dr. Knoell concluded “We believe that our findings help to narrow an important gap that has existed in our understanding of how this relatively simple metal helps us defend ourselves from infection.” Zinc deficiency affects two billion people around the world, representing an estimated forty percent of the elderly in the US, and helps to explain why our aging population is unable to fight the most common infections. Dietary sources of zinc include beans, nuts, some shellfish, whole grains, fortified cereals and dairy products. Health-minded individuals may want to avoid meat, dairy and grain sources and supplement with 15 to 25 mg per day to fight infection and systemic inflammation.

Posted on: 17 June 2013 | 9:43 am

Scientists Explain How Vitamin D and Omega-3 Fats Synergistically Prevent Alzheimer’s Disease

Alzheimer’s disease is characterized by a loss of short term memory, cognition and thought processes that define the personality of a person, and new cases are exploding exponentially. Though allopathic physicians and researchers maintain there is no known cause or treatment for the ultimately fatal illness, alternative practitioners understand the etiology has evolved from decades of living an unhealthy lifestyle. Dietary transgressions, exposure to cosmetic and household pollutants, lack of physical activity and long-term nutritional deficiencies all combine to promote Alzheimer’s disease development and progression. A group of scientists have published the findings from their research in the Journal of Alzheimer’s Disease that has pinpointed how vitamin D3 and omega-3 fatty acids may enhance the immune system's ability to clear the brain of amyloid plaques. Researchers identified key genes and signaling networks regulated by vitamin D3 and the omega-3 fatty acid DHA (docosahexaenoic acid) that may help control inflammation and improve plaque clearance. Vitamin D3 and DHA boost immune response to help prevent amyloid protein tangles Prior studies have identified the loss of normal ability to break down amyloid proteins before they develop into tangles or plaques as a key process in the development of the memory-robbing disease. Lead study author, Dr. Milan Fiala from the David Geffen School of Medicine at UCLA commented “Our new study sheds further light on a possible role for nutritional substances such as vitamin D3 and omega-3 in boosting immunity to help fight Alzheimer's.” To perform their study, scientists drew blood samples from both Alzheimer's patients and healthy controls and then isolated critical immune cells called macrophages from the blood. Macrophages are responsible for splicing the amyloid proteins before they can aggregate around the nerve synapse, effectively stifling electrical and chemical transmissions throughout the brain. Scientists then incubated the immune cells with amyloid-beta and added either an active form of vitamin D3 or the omega-3 fatty acid DHA to gauge effectiveness on inflammation and amyloid-beta absorption. Supplement daily with Vitamin D3 and Omega-3 Fats to Slash Alzheimer’s Disease Risk The researchers determined that vitamin D3 and DHA greatly improved the clearance of amyloid-beta by macrophages in patients with Alzheimer’s disease, and found subtleties in the effects the two substances had on the expression of inflammatory genes. The study team concluded “We may find that we need to carefully balance supplementation with vitamin D3 and omega-3 fatty acids, depending on each patient in order to help promote efficient clearing of amyloid-beta…. this is a first step in understanding what form and in which patients these nutrition substances might work best." The study team observed that each nutrient (vitamin D and DHA) utilized different receptors and common signaling pathways to prevent amyloid protein aggregation leading to disease. Optimizing vitamin D blood saturation levels and supplementing with a molecularly distilled DHA omega-3 formulation can provide critical support in helping the brain to properly clear amyloid metabolic byproducts and help prevent Alzheimer’s dementia.

Posted on: 10 June 2013 | 8:55 am

Carotenoids in Diet from Fruits and Vegetables May Help Prevent or Delay the Onset of ALS

Amyotrophic lateral sclerosis, better known as ALS, is a devastating degenerative illness that incapacitates its victims in a manner similar to those suffering from Alzheimer’s disease. At present, there is no known cure or effective treatment for the illness, believed to be the result of oxidative stress caused by decades of poor diet, stress, environmental toxins and poor physical conditioning. Researchers have now discovered that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of ALS. Natural Sources of Fruits and Dark Leafy Vegetables Help Lower Risk of Developing ALS ALS, or Lou Gehrig’s disease, is a progressive neurological disease that attacks nerve cells in the brain and spinal cord known to be responsible for the control of voluntary muscles. As the motor neurons degenerate, the muscles they control gradually weaken and waste away, leading to paralysis. A research team from the Harvard School of Public Health has published the results of their research in the Annals of Neurology that builds on prior studies showing that carotenoids, the natural compounds that give fruits and vegetables their bright orange, red, or yellow colors, provide critical antioxidant support to help fight this devastating disease. Scientists evaluated five large studies comprising more than one million participants to develop a basis for evaluation. Researchers reviewed food intake for the group and further broke consumption down to determine carotenoids eaten in the form of fruits and vegetables. Lead study author Dr. Alberto Ascherio noted “Understanding the impact of food consumption on ALS development is important. Our study is one of the largest to date to examine the role of dietary antioxidants in preventing ALS.” Add Five to Nine Daily Servings of Fruits and Vegetables to Your Natural Food Diet A total of 1093 cases of ALS were identified across the cohort of subjects. The team found that those with the highest intake of carotenoids from any source had the lowest risk of developing ALS. They also determined that individuals who consumed more carotenoids in their diets were more likely to exercise, have an advanced degree, have higher vitamin C consumption, and take vitamin C and E supplements. Participants with the highest dietary consumption of beta-carotene and lutein, most commonly found in dark green vegetables had a reduced risk of developing ALS. Interestingly, the researchers found that diets high in lycopene, beta-cryptoxanthin, and vitamin C did not reduce disease incidence, and long-term vitamin C supplement intake was also not associated with lower ALS risk. Dr. Ascherio concluded “Our findings suggest that consuming carotenoid-rich foods may help prevent or delay the onset of ALS.” This study acts to support a large volume of prior works that reinforce the critical importance of a natural food diet consisting largely of fruits and vegetables to thwart diseases ranging from cancer and diabetes to Alzheimer’s disease and ALS.

Posted on: 3 June 2013 | 3:10 pm

Active Compounds in Green Tea and Red Wine Halt Alzheimer’s Disease Progression

Alzheimer’s disease is characterized by an unnatural accumulation of amyloid plaque aggregates around nerve synapses that block the transmission of electrical and chemical transmitters that allow the brain to retain a high level of cognitive function and to store and retain memories. Millions of middle aged and older Americans suffer from some stage of Alzheimer’s disease, as the illness continues to escalate at an epidemic rate. It is projected that the prevalence will nearly quadruple in the next 50 years, by which time approximately 1 in 45 Americans will be afflicted with the disease. Green Tea and Red Wine Extracts Impede Amyloid Formation to Prevent Alzheimer’s Development The past decade has uncovered a small handful of natural, bioactive compounds that easily cross the blood-brain barrier where they have been found to alter the progression of Alzheimer’s disease. Researchers from the University of Leeds in the UK have determined that natural chemicals found in green tea and red wine may disrupt a key step of the Alzheimer's disease pathway. Publishing in the Journal of Biological Chemistry, scientists have identified the process which allows harmful clumps of protein to latch on to brain cells, causing them to die. Scientists understand that amyloid proteins in the brain clump together to form toxic, sticky balls of varying shapes. These amyloid balls latch on to the surface of nerve cells in the brain by attaching to proteins on the cell surface called prions, ultimately causing nerve cells to malfunction and die. Study co-author Dr. Jo Rushworth commented "We wanted to investigate whether the precise shape of the amyloid balls is essential for them to attach to the prion receptors, like the way a baseball fits snugly into its glove.” Supplement Daily with EGCG and Resveratrol to Slow Disease Progression The team wanted to determine if it was possible to prevent the amyloid balls from binding to prions by manipulating their shape and stop the cells from dying. Scientists formed amyloid balls in a test tube and then added them to human and animal brain cells. Study authors concluded "When we added the extracts from red wine and green tea, which recent research has shown to re-shape amyloid proteins, the amyloid balls no longer harmed the nerve cells.” Researchers determined that the bioactive compounds in green tea and red wine (EGCG and resveratrol) distorted the shape of the amyloid balls, preventing them from binding with prions and disrupting cellular function. Complimentary studies have also determined that curcumin, the active compound in the curry spice turmeric, crossed the delicate blood-brain barrier to halt the advancement of dementia. Health-minded individuals should consume green tea and red wine or take standardized supplements regularly to help prevent the initial development and progression of Alzheimer’s disease.

Posted on: 27 May 2013 | 9:15 am

Deep Fried Foods Increase Aggressive Prostate Cancer Risk by One-Third

Prostate cancer will affect one in six men during the course of their lifetime, as nearly a quarter of a million new cases are diagnosed in the US each year. While many cases of the disease remain localized as a growing number of patients adopt a wait and see attitude toward the traditional slash, burn and poison treatment options, aggressive forms of prostate cancer are on the rise, threatening the lives of thousands of men annually. Carcinogens Formed When Foods are Fried Dramatically Boost Prostate Cancer Risk Despite ever-increasing awareness that diet and cooking methods plays a direct role in disease prevention and progression, consumption of overcooked and fried foods continues to increase at an alarming rate. A new research study conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA has found that regular consumption of deep-fried foods is associated with an increased risk of prostate cancer. Publishing in The Prostate, scientists determined the effect appears to be slightly stronger with regard to more aggressive forms of the disease. Past studies have shown that high heat cooking methods greatly increase the risk of developing not only prostate cancer, but digestive cancers as well. This is the first study to examine how eating fried foods increases the risk of prostate cancer. Study scientists analyzed data from two prior population-based case-control studies involving a total of 1,549 men diagnosed with prostate cancer and 1,492 age-matched healthy controls. Food questionnaires were used to determine consumption of foods including French fries, fried chicken, fried fish and doughnuts. Frequency of eating fried foods was also assessed as part of the overall evaluation. Eliminate Fried Foods and Replace with Natural Vegetables and Fruits to Slash Cancer Risk Researchers found that men who ate one or more of these foods at least weekly had an increased risk of prostate cancer that ranged from 30 to 37 percent. The lead study author, Dr. Janet Stanford commented “The link between prostate cancer and select deep-fried foods appeared to be limited to the highest level of consumption, defined in our study as more than once a week, which suggests that regular consumption of deep-fried foods confers particular risk for developing prostate cancer.” The team determined that frying dramatically increases the formation of advanced glycation end products (AGE’s) on the surface of foods that triggers the formation of carcinogens such as acrylamides (found in carbohydrate-rich foods such as French fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehydes and acrolein. Complete avoidance of foods cooked at high temperatures or fried will dramatically lower the risk of developing prostate cancer and other digestive cancers as well.

Posted on: 20 May 2013 | 7:52 am

Vitamin D Important Factor in Aggressive Breast Cancer Prevention and Treatment

Breast cancer strikes more than one-quarter of a million women in the US each year, taking the lives of nearly 40,000 annually. While age, lifestyle, diet and physical activity all play a significant role in development of the disease, an estimated fifteen percent of women fall victim due to genetic susceptibility. Current treatment options include surgery, chemotherapy, radiation therapy, immunotherapy, and vaccine therapy, though extensive research clearly demonstrates that natural compounds, including vitamin D may play an effective role in the prevention and even treatment of breast cancer. Researchers from Saint Louis University have discovered a molecular pathway that contributes to triple-negative breast cancer, an often deadly and treatment resistant form of cancer that tends to strike younger women. Publishing in The Journal of Cell Biology, scientists identified vitamin D and some protease inhibitors as possible new therapies. Additionally, the study team discovered a set of three biomarkers that can help to identify patients who could benefit from the treatment. Vitamin D alters gene expression to prevent deadly mutations and lower breast cancer risk Scientists know that women who are born with BRCA1 gene mutation are at increased risk for developing breast and ovarian cancers within their lifetime and the tumors that arise are frequently the triple-negative type. Genetic expression has been identified as the primary pathway that allows tumor cells to grow unchecked. The study team identified how vitamin D plays a role in turning off this pathway, providing a safe and effective strategy to fight these types of tumors. The researchers sought to identify specific genes that either express of suppress the production of proteins that ultimately protect or promote the development of cancer cells. Each cell contains an extensive array of mechanisms designed to protect DNA integrity and prevent passing potentially damaging mutations to the next generation of daughter cells. BRCA1 is a well known tumor suppressor gene, as it helps repair DNA double-strand breaks, helping to prevent the initial phase of breast cancer lines. Loss of the BRCA1 gene repair ability greatly increases the risk of developing cancer. Supplement Daily with Vitamin D to Ensure Maximum Cellular Saturation and Protection The study team identified a critical DNA repair factor known as 53BP1 that becomes impaired with BRCA1 gene degradation, and determined that treatment of BRCA1-deficient tumor cells with vitamin D restores high levels of 53BP1, which results in increased genomic instability and reduced proliferation. The team determined that treatment with a combination of vitamin D and PARP inhibitors could represent a novel therapeutic strategy for breast cancers with poor prognosis. Extensive research over the past decade has clearly shown that sub-optimal levels of vitamin D greatly increase the risk of many forms of cancer, as the prohormone unlocks the necessary blueprint to accurate cellular replication and elimination of mutations. This important study is among the first to identify vitamin D as a key to prevention and even treatment in the most resistant cases of triple-negative breast cancer lines. Most women will want to ensure they maintain optimal vitamin D blood levels between 50 and 70 ng/mL (higher for those fighting the disease) for protection against this deadly form of breast cancer.

Posted on: 13 May 2013 | 1:26 pm

Grape Seed Extract May be a Viable Treatment Option for Colorectal Cancer

Colorectal cancer cases continue to grow among men and women in the US, largely fueled by a diet of processed convenience foods and a sedentary lifestyle void of regular exercise. Colorectal cancer is the second most common cause of cancer death in the United States, with more than 100,000 new diagnoses and 52,000 deaths attributed to the disease each year. Natural compounds including curcumin and resveratrol have proven effective in the prevention of colon cancer, and now scientists have determined that grape seed extract (GSE) specifically targets damaged cells in the digestive tract to provide an effective treatment for colorectal cancer. Grape Seed Extract Promotes Programmed Cancer Cell Death to Prevent Colon Cancer Progression A research team from the University of Colorado Cancer Center have published the results of a study in the journal, Cancer Letters demonstrating that the more advanced colorectal cancer cells are, the more GSE inhibits their growth and survival. Conversely, GSE does not affect healthy cells and is shown to specifically target only cancerous cells. The authors note that this is an important finding in light of the increased number of late stage colon cancer cases currently being diagnosed. Lead study author and doctoral candidate Molly Derry commented “We've known for quite a while that the bioactive compounds in grape seed extract selectively target many types of cancer cells. This study shows that many of the same mutations that allow colorectal cancer cells to metastasize and survive traditional therapies make them especially sensitive to treatment with GSE.” This research could provide a critical starting point to encourage the use of natural therapies to treat colon cancer, rather than the traditional slash, burn and poison methods that cause more harm than good for many who suffer from the disease. Supplement with Grape Seed Extract to Reduce Cellular Oxidation Associated with Cancer Proliferation Scientists studied the effect of GSE on various stages of colon cancer cell lines, ranging from Stage 1 to Stage IV. They found that similar concentrations of GSE exerted a more profound effect in eradicating more advanced stages of colon cancer, indicating that the natural compound may provide an effective treatment option for more advanced forms of the disease. The Ms. Derry noted “It required less than half the concentration of GSE to suppress cell growth and kill 50 percent of stage IV cells than it did to achieve similar results in the stage II cells.” The study team discovered that GSE targets colorectal cancer through inducing oxidative stress that leads to the programmed cell death known as apoptosis. Ms. Derry concluded “the many bioactive compounds of GSE are able to target multiple mutations. The more mutations a cancer presents, the more effective GSE is in targeting them.” Nutrition experts recommend supplementing with a standardized whole grape seed extract (150 to 250 mg) daily to provide a protective shield against colon and digestive cancers.

Posted on: 29 April 2013 | 8:00 am

Resveratrol Protects against Blood Sugar Surges to Prevent Diabetes and Improve Cardiovascular Health

Allopathic practitioners and the pharmaceutical giants enjoy promoting natural compounds including resveratrol as worthless, akin to snake oil and frequently attempt to convince the public that they are wasting their money by using these supplements. Naturally, the big medical concerns make huge profits by selling a host of prescription drugs that account for more than 100,000 deaths every year, even when taken as prescribed. Not a single death has been recorded from using resveratrol, yet the health benefits are profoundly significant and repeatedly documented in peer reviewed scientific studies. Scientists Detail how Resveratrol Prevents Damage from High Blood Glucose to Maintain Vascular Function Researchers from China have published the results of a study in the journal, Genes and Nutrition, showing how resveratrol protects against common damage to the arteries that leads to atherosclerosis and cardiovascular dysfunction. While the scientists specifically detailed how the natural compound helps prevent complications in diabetics where fasting and post meal blood glucose can surge from three to five times normal, many health-conscious individuals can benefit from this information to protect them from arterial deterioration frequently associated with cardiovascular disease and increased heart attack risk. Our arteries are lined with a delicate, single cell layer of tissue called the endothelium that is essential to maintain proper blood pressure and volume, and acts as a barrier to protect against metabolic byproducts floating in circulation. The endothelium is very sensitive to excess levels of glucose in the bloodstream and can become damaged and tear when sugar crystals remain in circulation for extended periods, such as occurs after a meal high in sugars and refined carbohydrates. When the endothelium is breached, micro cracks occur that accumulate foamy plaque leading to future coronary artery disease. Supplement Daily with Resveratrol to Preserve Vascular Health and Halt AGE Formation Scientists found that blood sugar surges caused the endothelium to become permeable, allowing oxidized LDL cholesterol, calcium and other circulating materials to become lodged inside the arterial wall. The study team determined that resveratrol stopped endothelial leaking and helped maintain proper vascular structure even under stressful conditions experienced with high blood sugar levels. Further, the researchers detailed the precise mechanism exerted by the compound to maintain the structural integrity of the arterial wall. The team concluded that resveratrol helped prevent the most common type of arterial damage caused by poor diet and advanced aging. Advanced glycation end products (AGE’s) are formed when blood sugars and protein become bound to form useless structures that can adhere to and damage our arteries. Resveratrol (nutritionists recommend 400 mg of a standardized formulation per day) was shown to halt this damage and provides a critical nutritional intervention to prevent complications and maintain cardiovascular health in both diabetics and healthy individuals.

Posted on: 22 April 2013 | 8:14 am