A Japanese study shows green tea consumption does not help protect a person from the risk of breast cancer.
Previous research regarding the intake of the green tea suggested its potential to protect a person from obtaining breast cancer. However, the latest study of Japanese researchers found no connection between green tea and breast cancer protection among Japanese women subjects.
The finding’s report is published in the Breast Cancer Research journal.
Lead researcher Dr. Motoki Iwasaki, at the Research Center for Cancer Prevention and Screening of the National Cancer Center in Tokyo, said that their team found no association between the protection from the risk of breast cancer from habitual intake of green tea by large number of Japanese women.
He added on their finding that the habitual drinking of green tea among those women does not reduce the risk of acquiring the illness.
According to Iwasaki, one factor regarding the strength of their new study was its potential, the data and information they have was gathered before the acquisition of the breast cancer illness.
Experts studied 53,793 individuals, between 1995 and 1998. These women were asked about the amount of green tea they consumed.
Researchers asked the question at the start of their study, and after five years, they took another survey, questioning participants regarding two different kind of green tea, Bancha/Genmaicha and Sencha.
On the study, 12 percent of these women drink less than a cup of green tea a week, while almost 27 percent drink more than five cups a day and others drinks up to ten cups daily.
After 14 years of follow-up on their research, 350 women were diagnosed to have breast cancer. Still, researchers found no links between green tea intake and the possible development of breast cancer to a person.
Source
Antioxidants Can Improve Insulin Sensitivity
Wednesday, October 27, 2010
Acai Berry Demands Rise High in India
Acai berry, the magical fruit with high nutrient content has found admirers in the east in India. The fruit is supposed to be highly-effective against weight loss.
it was during the last decade when the market of acai berry boomed in the US. But, from past few months, more and more individuals have started realizing the benefits of the fruit and its supplements.
Lately, a great hike has been encountered in the number of obese people in India who have been following acai berry health benefits.
They are leaving no stone unturned in getting their ration of acai berry supplements from big pharmaceutical shops or from the world’s biggest market place, Internet.
It is just not the obese segment of people falling for the advantages of acai berry. Even the leading nutritionists and gym trainers are advising people to take acai berry and its supplements.
Sometime back, India was not a big market for acai berry suppliers. However, within few years, the developing economy has shown chances of great business for acai producers and traders.
Even the online traders are shipping their consignments especially for the Indian users.
Saturday, October 23, 2010
Is Green Tea Really an Anti-Cancer Miracle?
If you’ve had cancer, or a precancerous condition, it’s time to talk with your doctor about using green tea extract. More and more research is showing that green tea extract can slow the progression of cancer. It doesn’t work for all cancers, but it seems to have a significant effect on some types. Its effect may even depend on genetic markers and hormone sensitivities associated with your type of cancer.
Some of the cancers that green tea can face down include prostate, esophageal, bladder, cervical, pancreatic, ovarian, lymphoma and leukemia. Green tea is also active against human papilloma virus (HPV) a sexually transmitted virus associated with cervical and anal cancer and warts.
(Since green tea can also apparently neutralize some chemotherapy treatments, such as Velcade, used for multiple myeloma and mantel cell lymphoma, it’s important that you consult with your doctor if you are undergoing treatment.)
The most recent study, by researchers at Louisiana State University, found that men scheduled for a radical prostatectomy due to cancer who took a green tea extract had a significant reduction in the markers predictive of prostate cancer progression. In some men, the drop was more than 30%! The reductions were in biochemicals that either stimulate cancer growth or indicate continued cancer growth. The men took a total of 1.3 grams of tea polyphenols, equivalent to about 12 cups of green tea. (McLarty, J, et al. Cancer Prev Res. 2009 June 19.) [E Pub ahead of print.]
Even though this was a small study, other evidence suggests that green tea can take on cancer. One study found that men with high-grade prostate intraepithelial neoplasia — cellular changes that often lead to cancer — who took green tea catechins 200 mg three times daily for a year, had a reduced risk of progression to prostate cancer. (Bettuzzi S, et al. Cancer Res .2006;66:1234-40.)
Polyphenols (catechins, such as EGCG) in tea appear to protect cells from DNA damage that can promote cancer. Animal research suggests that the EGCG in green tea may prevent new blood vessel growth in tumors, inhibit tumor cell proliferation, and induce death in cancer cells in at least two different ways.
The Anti-Aging Bottom Line: Green tea extract can be an important part of an anti-cancer arsenal. For general prevention, we recommend about 450 mg a day of a standardized green tea extract. Unlike brewed tea and non-standardized green tea extracts, our formula provides consistently high amounts of green tea’s most active constituents. If you’re being treated for cancer, it’s best to talk with your doctor about dosage.
Source:
http://www.stopagingnow.com/liveinthenow/article/is-green-tea-really-an-anti-cancer-miracle
Bottled Tea Comes Up Short in Antioxidant Tests
Some of the cancers that green tea can face down include prostate, esophageal, bladder, cervical, pancreatic, ovarian, lymphoma and leukemia. Green tea is also active against human papilloma virus (HPV) a sexually transmitted virus associated with cervical and anal cancer and warts.
(Since green tea can also apparently neutralize some chemotherapy treatments, such as Velcade, used for multiple myeloma and mantel cell lymphoma, it’s important that you consult with your doctor if you are undergoing treatment.)
The most recent study, by researchers at Louisiana State University, found that men scheduled for a radical prostatectomy due to cancer who took a green tea extract had a significant reduction in the markers predictive of prostate cancer progression. In some men, the drop was more than 30%! The reductions were in biochemicals that either stimulate cancer growth or indicate continued cancer growth. The men took a total of 1.3 grams of tea polyphenols, equivalent to about 12 cups of green tea. (McLarty, J, et al. Cancer Prev Res. 2009 June 19.) [E Pub ahead of print.]
Even though this was a small study, other evidence suggests that green tea can take on cancer. One study found that men with high-grade prostate intraepithelial neoplasia — cellular changes that often lead to cancer — who took green tea catechins 200 mg three times daily for a year, had a reduced risk of progression to prostate cancer. (Bettuzzi S, et al. Cancer Res .2006;66:1234-40.)
Polyphenols (catechins, such as EGCG) in tea appear to protect cells from DNA damage that can promote cancer. Animal research suggests that the EGCG in green tea may prevent new blood vessel growth in tumors, inhibit tumor cell proliferation, and induce death in cancer cells in at least two different ways.
The Anti-Aging Bottom Line: Green tea extract can be an important part of an anti-cancer arsenal. For general prevention, we recommend about 450 mg a day of a standardized green tea extract. Unlike brewed tea and non-standardized green tea extracts, our formula provides consistently high amounts of green tea’s most active constituents. If you’re being treated for cancer, it’s best to talk with your doctor about dosage.
Source:
http://www.stopagingnow.com/liveinthenow/article/is-green-tea-really-an-anti-cancer-miracle
Bottled Tea Comes Up Short in Antioxidant Tests
Friday, October 15, 2010
Antioxidants Could Improve Insulin Sensitivity In Some Adults
October 15, 2010 by Personal Liberty News Desk
Approximately 34 percent of adults in the U.S. who are aged 20 years and older are obese, according to the latest statistics from the National Health and Nutrition Examination Survey. However, new research has discovered that natural supplements could improve these individuals' health.
Italian researchers have found that natural antioxidants may have a positive impact on insulin-resistant obese adults, the Cortlandt Forum reports. The results were revealed at The Endocrine Society's 92nd Annual Meeting.
Although previous studies have shown that antioxidants can prevent further damage to cells, this was the first time that scientists looked at how the hormones of obese adults react when subjected to antioxidants, the news provider reports.
The researchers studied 13 women and 16 men who were between the ages of 18 and 66 and were obese. Each of the subjects ate a Mediterranean-type diet which was low in calories.
According to the news source, the participants were assigned to four different groups, three of which involved adding metformin, increasing the amount of antioxidants or a combination of both.
Researchers observed a significant decrease in insulin-resistance for the individuals who were assigned to the antioxidant diet. This was most prevalent in the group which had consumed the majority of these natural supplements.
Source:
http://www.personalliberty.com/news/antioxidants-could-improve-insulin-sensitivity-in-some-adults-800107146/
World of Warcraft
Antioxidant Rich Vegetables May Help in Joint Health
Approximately 34 percent of adults in the U.S. who are aged 20 years and older are obese, according to the latest statistics from the National Health and Nutrition Examination Survey. However, new research has discovered that natural supplements could improve these individuals' health.
Italian researchers have found that natural antioxidants may have a positive impact on insulin-resistant obese adults, the Cortlandt Forum reports. The results were revealed at The Endocrine Society's 92nd Annual Meeting.
Although previous studies have shown that antioxidants can prevent further damage to cells, this was the first time that scientists looked at how the hormones of obese adults react when subjected to antioxidants, the news provider reports.
The researchers studied 13 women and 16 men who were between the ages of 18 and 66 and were obese. Each of the subjects ate a Mediterranean-type diet which was low in calories.
According to the news source, the participants were assigned to four different groups, three of which involved adding metformin, increasing the amount of antioxidants or a combination of both.
Researchers observed a significant decrease in insulin-resistance for the individuals who were assigned to the antioxidant diet. This was most prevalent in the group which had consumed the majority of these natural supplements.
Source:
http://www.personalliberty.com/news/antioxidants-could-improve-insulin-sensitivity-in-some-adults-800107146/
World of Warcraft
Antioxidant Rich Vegetables May Help in Joint Health
Thursday, October 14, 2010
Acai: A bitter berry with sweet results
By MARIAM ALIREZA, MARIAM.ALIREZA@GMAIL.COM
Published: Sep 22, 2010 20:36 Updated: Sep 22, 2010 20:36
We have come to the end of the 20 superfruits (mangoes, figs, oranges, strawberries, goji berries (wolfberries), red grapes, cranberries, kiwis, papayas, blueberries, tarts and sweet cherries, red raspberries, seaberries (seabuckthorn), guavas, blackberries, blackcurrants, dates, pomegranates, acai berries and prunes) recommended by the “Berry Doctor,” Dr. Paul Gross. They were carefully selected for their plethora of nutrients and detoxifying phytochemicals.
To earn their superfruit titles, they had to undergo multiple scientific researches and human trials. In the last week of Ramadan, I chose to write about the prune instead of the acai berry as the former is a popular fruit during the fasting month. So, today, I shall go back and discuss the acai berry, a berry that is quite unknown to many in the Middle East, Asia and even the West. Moreover, it has a name that is difficult to enunciate accurately. It is written acai but pronounced “ah-sigh-ee.”
Acai, Euterpe oleracea, is a small berry of a bluish-purplish color that grows in clusters at the very top of tall palm trees. It is native of the rainforests of Brazil and Panama. The equatorial countries, which produce it, hold a tight obscurity around the berry in order to keep its propriety within their circles. The berry’s deep purple pigment, which gives acai its powerful anthocyanicins, changes significantly in color and degrades in nutrients and benefits immediately after harvesting, making handling, preserving and processing the berry a delicate and challenging job for the industry. That is why it is very important to go through the process in an efficient manner or consume the berry very fresh — the way the Amazon natives do — in order to have its full medicinal value. Acai is a small berry with one large pit, producing only 20 percent of its size in edible bitter pulp, available frozen in puree form. Its extreme bitterness makes the fruit difficult to swallow raw or fresh, but the natives enjoy the berry and its dense-nutrient, immune-boosting effects.
An efficient process of protecting the nutrients and phytochemicals of the acai berry (rapid freezing and processing, adequate storage and transportation) may maintain a good portion of its nutritious elements. When such steps are not taken properly, most of its nutrients can degrade considerably. The delicate procedure of exporting and the degradation of nutrients make it almost impossible to find or eat fresh. The cultivating countries also restrict exportation of the seeds to other countries, keeping it within closed walls. It is only exported in the form of powder or frozen to be added to juices and smoothies. The fresh acai and its freeze-dried powder have an usual combination of nutrients like protein, vitamin E, omega fats, and lignans as well as soluble fiber (the richest among plant foods), phytosterols, and beta-istosterol to reduce cholesterol. On the negative side, it contains a significant amount of palmitic acid — a saturated fat — and is also a high source of calories.
Acai’s abundance in polyphenols of different anthocyanins, proanthocyanins, cyaniding glycosides, and tannins makes it an attractive subject for scientific research. The freeze-dried powdered berry has scored high among fruits on the ORAC, oxygen radical absorbance capacity — a measuring scale for antioxidants. This resulted in a media and marketing hype. However, ORAC scores in the test-tube do not necessarily translate in the same way in the human body, plus the testing of different processed fruits is not identical in order to obtain an accurate comparison. Therefore, the excitement around acai should not be considered a final verdict. Because polyphenols (anthocyanins, proanthocyanidins, cyanidins and the many others) have promising disease-fighting and preventing characteristics, acai is being researched seriously to be used for infection, inflammation and cancer treatment. According to Gross, “Dr. Steve Talcott showed that growth of leukemia cells was inhibited” by anthocyanins and polyphenols in acai in test tubes. In more recent research, he also showed that acai suppressed colon cancer cell propagation. The same phytochemicals in red and black raspberries, cranberries and blue berries produced similar results too. Hopefully, scientific research intensifies in this area and others to lower risk of cancer, cardiovascular disorders and many other diseases.
Acai is found in the US and Europe in the forms of freeze-dried powder, frozen puree or pure juice. The pure juice is unpalatable because of its intense sourness and unattractive taste, which result from its low natural sugars and powerful phenolic acid. The bottled acai juice may not retain the same high nutritional value found in the fresh fruit as certain nutrients like monounsaturated fat (also found in olive oil), vitamin E and dietary fiber need to be removed to give the juice transparency. Consequently, the freeze-dried powder is the most appropriate choice available. However, I doubt any of its marketable forms are available in Saudi Arabia.
Acai powder can be added to juices, smoothies, yogurt, granola bars and cereals, and the frozen puree can be made into sorbets, jams, smoothies and ice creams. Furthermore, because of its low sugar, diabetics can also use it. It is worth adding the berry to your diet at least for health reasons. Very recent scientific evidence suggested that berries keep the brain young, prevent memory loss and protect against inflammation, oxidation damage and the effects of aging. Acai is among those powerful berries, which can rejuvenate the brain. The study also recommends fruits, vegetables, and nuts because of their powerful polyphenols. Since we have come to the last of the 20 superfruits, I must admit that I enjoyed sharing with you precious information about healthy fresh whole fruits. I would like to thank Dr. Paul Gross for emphasizing their importance for maintaining our health and preventing disease in a delicious and easy manner. One point I would like to stress is that all fruits are healthy. Because they are not created equal, I suggest you diversify your intake of fruits and vegetables. Each one provides different nutrients and phytocompounds, which complement the others. They are for you to enjoy!
N.B.: Individuals with medical conditions or on medication should consult their physicians when they decide to introduce anything new in their diet, even if it is natural.
Source:
http://arabnews.com/lifestyle/food_health/article144671.ece
Acai Berry Free Trial Offer
Published: Sep 22, 2010 20:36 Updated: Sep 22, 2010 20:36
We have come to the end of the 20 superfruits (mangoes, figs, oranges, strawberries, goji berries (wolfberries), red grapes, cranberries, kiwis, papayas, blueberries, tarts and sweet cherries, red raspberries, seaberries (seabuckthorn), guavas, blackberries, blackcurrants, dates, pomegranates, acai berries and prunes) recommended by the “Berry Doctor,” Dr. Paul Gross. They were carefully selected for their plethora of nutrients and detoxifying phytochemicals.
To earn their superfruit titles, they had to undergo multiple scientific researches and human trials. In the last week of Ramadan, I chose to write about the prune instead of the acai berry as the former is a popular fruit during the fasting month. So, today, I shall go back and discuss the acai berry, a berry that is quite unknown to many in the Middle East, Asia and even the West. Moreover, it has a name that is difficult to enunciate accurately. It is written acai but pronounced “ah-sigh-ee.”
Acai, Euterpe oleracea, is a small berry of a bluish-purplish color that grows in clusters at the very top of tall palm trees. It is native of the rainforests of Brazil and Panama. The equatorial countries, which produce it, hold a tight obscurity around the berry in order to keep its propriety within their circles. The berry’s deep purple pigment, which gives acai its powerful anthocyanicins, changes significantly in color and degrades in nutrients and benefits immediately after harvesting, making handling, preserving and processing the berry a delicate and challenging job for the industry. That is why it is very important to go through the process in an efficient manner or consume the berry very fresh — the way the Amazon natives do — in order to have its full medicinal value. Acai is a small berry with one large pit, producing only 20 percent of its size in edible bitter pulp, available frozen in puree form. Its extreme bitterness makes the fruit difficult to swallow raw or fresh, but the natives enjoy the berry and its dense-nutrient, immune-boosting effects.
An efficient process of protecting the nutrients and phytochemicals of the acai berry (rapid freezing and processing, adequate storage and transportation) may maintain a good portion of its nutritious elements. When such steps are not taken properly, most of its nutrients can degrade considerably. The delicate procedure of exporting and the degradation of nutrients make it almost impossible to find or eat fresh. The cultivating countries also restrict exportation of the seeds to other countries, keeping it within closed walls. It is only exported in the form of powder or frozen to be added to juices and smoothies. The fresh acai and its freeze-dried powder have an usual combination of nutrients like protein, vitamin E, omega fats, and lignans as well as soluble fiber (the richest among plant foods), phytosterols, and beta-istosterol to reduce cholesterol. On the negative side, it contains a significant amount of palmitic acid — a saturated fat — and is also a high source of calories.
Acai’s abundance in polyphenols of different anthocyanins, proanthocyanins, cyaniding glycosides, and tannins makes it an attractive subject for scientific research. The freeze-dried powdered berry has scored high among fruits on the ORAC, oxygen radical absorbance capacity — a measuring scale for antioxidants. This resulted in a media and marketing hype. However, ORAC scores in the test-tube do not necessarily translate in the same way in the human body, plus the testing of different processed fruits is not identical in order to obtain an accurate comparison. Therefore, the excitement around acai should not be considered a final verdict. Because polyphenols (anthocyanins, proanthocyanidins, cyanidins and the many others) have promising disease-fighting and preventing characteristics, acai is being researched seriously to be used for infection, inflammation and cancer treatment. According to Gross, “Dr. Steve Talcott showed that growth of leukemia cells was inhibited” by anthocyanins and polyphenols in acai in test tubes. In more recent research, he also showed that acai suppressed colon cancer cell propagation. The same phytochemicals in red and black raspberries, cranberries and blue berries produced similar results too. Hopefully, scientific research intensifies in this area and others to lower risk of cancer, cardiovascular disorders and many other diseases.
Acai is found in the US and Europe in the forms of freeze-dried powder, frozen puree or pure juice. The pure juice is unpalatable because of its intense sourness and unattractive taste, which result from its low natural sugars and powerful phenolic acid. The bottled acai juice may not retain the same high nutritional value found in the fresh fruit as certain nutrients like monounsaturated fat (also found in olive oil), vitamin E and dietary fiber need to be removed to give the juice transparency. Consequently, the freeze-dried powder is the most appropriate choice available. However, I doubt any of its marketable forms are available in Saudi Arabia.
Acai powder can be added to juices, smoothies, yogurt, granola bars and cereals, and the frozen puree can be made into sorbets, jams, smoothies and ice creams. Furthermore, because of its low sugar, diabetics can also use it. It is worth adding the berry to your diet at least for health reasons. Very recent scientific evidence suggested that berries keep the brain young, prevent memory loss and protect against inflammation, oxidation damage and the effects of aging. Acai is among those powerful berries, which can rejuvenate the brain. The study also recommends fruits, vegetables, and nuts because of their powerful polyphenols. Since we have come to the last of the 20 superfruits, I must admit that I enjoyed sharing with you precious information about healthy fresh whole fruits. I would like to thank Dr. Paul Gross for emphasizing their importance for maintaining our health and preventing disease in a delicious and easy manner. One point I would like to stress is that all fruits are healthy. Because they are not created equal, I suggest you diversify your intake of fruits and vegetables. Each one provides different nutrients and phytocompounds, which complement the others. They are for you to enjoy!
N.B.: Individuals with medical conditions or on medication should consult their physicians when they decide to introduce anything new in their diet, even if it is natural.
Source:
http://arabnews.com/lifestyle/food_health/article144671.ece
Acai Berry Free Trial Offer
Saturday, October 9, 2010
Dee Woods: Kiwi full of taste, antioxidants
Mixing it up for good health
By Dee Woods
Question: What delicious fruit is actually from the berry family and considered to be one of the most nutritious and wholesome foods?
I didn’t know the answer until recently, so I suspect many of you may not. This wonderful fruit is known as the kiwifruit. I’ve only been hooked on it from the first time I tried it about 10 years ago and I had no idea of the wealth of benefits of this beautiful tasty, once rare, treat. It’s probably one of the very few foods I know of that is good for you and tastes scrumptious at the same time. The only downside was its cost.
The good news is that not only is it exceptionally nutritious, but it is in season from November to May. Many of them come from New Zealand and California is now beginning to grow them. It was originally imported into New Zealand because of its beauty. The plant itself looks ornamental and the fruit has a hair-like fuzzy texture with a gorgeous multi-green fruit within. I use it as a garnish on my fruit salads and watermelon bowls.
Kiwifruit is actually from the berry family, although it’s quite a large fruit. Naturally, because berries contain so many antioxidants, the kiwifruit is exceptionally healthful.
Kiwifruit holds so many vitamins and minerals, it nutritionally resembles a vegetable more so than a fruit. When I purchased my first fruit, it was about $2 a piece. Now that they are growing more abundantly in the California area, the price has come down quite a bit and the growing season may expand.
Kiwifruit has soft, digestible seeds that contain tremendous nutrients. They even enhance the taste. Because the fruit is larger than berries, the plentiful seeds naturally contain many hundreds of times the antioxidants of other berries. In fact, small studies in Taiwan and Norway showed the small fruit, when eaten twice daily, reduced bad cholesterol and increased good cholesterol. The Norwegian study showed kiwifruit reduces triglycerides. Even the skin contains nutrients, but I haven’t been able to eat that just yet.
I ate it because I loved the taste, but now I’ll eat more because of the nutrition too.
That brings me to the recent FDA attacks on the large pomegranate company, Pom Wonderful. When I heard about the government coming down on the company, I went back and looked at the studies. Yep, the studies were legitimate and initially came from the National Academy of the Sciences, among others.
Everything I wrote about the benefits of pomegranate were correct. It seems that no company has the right to make such health claims about foods and put those claims on labels. The only people who can make such claims are FDA approved pharmaceuticals that can be advertised on television. You know, those drugs like Avandia, Fosamax and the others that are now coming under scrutiny because they apparently have caused harm to a number of patients.
So, drink that pomegranate juice and eat kiwi fruit. They are both exceptionally excellent sources of nutrition that offer tremendous health benefits that companies can’t advertise.
Dee Woods is available to give presentations about alternative health treatments and healthy living. She can be reached at deewoods@comcast.net.
Source
Free the Free Radicals | Green Tea and Pomegranate
By Dee Woods
Question: What delicious fruit is actually from the berry family and considered to be one of the most nutritious and wholesome foods?
I didn’t know the answer until recently, so I suspect many of you may not. This wonderful fruit is known as the kiwifruit. I’ve only been hooked on it from the first time I tried it about 10 years ago and I had no idea of the wealth of benefits of this beautiful tasty, once rare, treat. It’s probably one of the very few foods I know of that is good for you and tastes scrumptious at the same time. The only downside was its cost.
The good news is that not only is it exceptionally nutritious, but it is in season from November to May. Many of them come from New Zealand and California is now beginning to grow them. It was originally imported into New Zealand because of its beauty. The plant itself looks ornamental and the fruit has a hair-like fuzzy texture with a gorgeous multi-green fruit within. I use it as a garnish on my fruit salads and watermelon bowls.
Kiwifruit is actually from the berry family, although it’s quite a large fruit. Naturally, because berries contain so many antioxidants, the kiwifruit is exceptionally healthful.
Kiwifruit holds so many vitamins and minerals, it nutritionally resembles a vegetable more so than a fruit. When I purchased my first fruit, it was about $2 a piece. Now that they are growing more abundantly in the California area, the price has come down quite a bit and the growing season may expand.
Kiwifruit has soft, digestible seeds that contain tremendous nutrients. They even enhance the taste. Because the fruit is larger than berries, the plentiful seeds naturally contain many hundreds of times the antioxidants of other berries. In fact, small studies in Taiwan and Norway showed the small fruit, when eaten twice daily, reduced bad cholesterol and increased good cholesterol. The Norwegian study showed kiwifruit reduces triglycerides. Even the skin contains nutrients, but I haven’t been able to eat that just yet.
I ate it because I loved the taste, but now I’ll eat more because of the nutrition too.
That brings me to the recent FDA attacks on the large pomegranate company, Pom Wonderful. When I heard about the government coming down on the company, I went back and looked at the studies. Yep, the studies were legitimate and initially came from the National Academy of the Sciences, among others.
Everything I wrote about the benefits of pomegranate were correct. It seems that no company has the right to make such health claims about foods and put those claims on labels. The only people who can make such claims are FDA approved pharmaceuticals that can be advertised on television. You know, those drugs like Avandia, Fosamax and the others that are now coming under scrutiny because they apparently have caused harm to a number of patients.
So, drink that pomegranate juice and eat kiwi fruit. They are both exceptionally excellent sources of nutrition that offer tremendous health benefits that companies can’t advertise.
Dee Woods is available to give presentations about alternative health treatments and healthy living. She can be reached at deewoods@comcast.net.
Source
Free the Free Radicals | Green Tea and Pomegranate
Wednesday, October 6, 2010
Phys Ed: Free the Free Radicals
We’re all used to hearing that everything we once thought was good for us is not. But even within that framework, the latest science about antioxidants, free radicals and exercise is telling. As many of us have heard, free radicals are molecules created by the breakdown of oxygen during metabolism. Each of us constantly creates free radicals simply by living and breathing. But these molecules are highly reactive and capricious, sometimes attacking other cells and damaging tissue. Wilding free radicals have been linked with a number of diseases and with aging. Exercise, because it requires increased oxygen consumption, also increases the production of free radicals. So, many experts began urging the fitness-minded to pop large doses of antioxidant vitamin supplements, like vitamins C and E, to counteract the presumed damaging effects of the free radicals. Food alone would not supply sufficient levels of the necessary antioxidants, it was thought. The exercising body needed help from vitamins.
But then a few years ago, researchers from the University of Valencia in Spain and the University of Wisconsin in Madison set out to study what would happen if you tried to prevent exercising muscles from creating free radicals. They had laboratory rats run on small treadmills until they were exhausted. Some of the rats had been injected with a powerful, pharmaceutical-grade antioxidant that works in the body to halt the production of most free radicals. After the rats ran, the researchers measured the levels of a number of substances in their leg muscles. Not surprisingly, the injected rats showed almost no free-radical activity. They were virtually immune to what scientists had considered a kind of bodily damage.
The leg muscles of the other exercised rats, though, teemed with free radicals. But at the same time, they buzzed with other, unexpected biochemical reactions. In their legs, genes were being expressed that activated growth factors that, in turn, increased levels of ‘‘important enzymes associated with cell defense’’ and ‘‘adaptation to exercise,’’ the researchers wrote. There was hardly any similar activity in the rats with low free-radical levels. Somehow, the researchers speculated, the free radicals had jump-started a process that over time would allow the rats’ muscles to adapt to exercise. Suppressing the production of free radicals had, they concluded, prevented the ‘‘activation of important signaling pathways’’ and altered the muscles’ ability to adapt to exercise. As a result, they wrote, ‘‘the practice of taking antioxidants’’ to ward off the presumed free-radical damage caused by exercise ‘‘may have to be re-evaluated.’’
They published their findings in 2005, and since then a number of other studies have replicated and expanded on their results, to thought-provoking effect. One of the most reverberant experiments, published last year, enrolled a group of young men in a monthlong exercise program. Some swallowed moderately high doses of the antioxidant vitamins C and E. Others did not. At the end of the month, the men not taking the vitamins showed higher-than-average activity in their bodies’ innate antioxidant defense system. The men downing the vitamins did not, which makes sense; the antioxidant vitamins were mopping up the free radicals for them. But at the same time, the men not taking vitamins significantly increased their insulin sensitivity, a key measure of the health benefits of exercise, while those taking the antioxidants did not. Apparently, when the body’s natural antioxidant defense system went into high gear, so did its ability to handle insulin. Removing the necessity for the body to deal, on its own, with the free radicals also prevented other adaptations that make exercise healthy.
What these findings mean for those of us who work out regularly is still being determined by scientists. But one message is clear. ‘‘The evidence suggests that antioxidants are not needed’’ by most athletes, even those training strenuously, said Li Li Ji, a professor of exercise physiology and nutritional science at the University of Wisconsin and one of the authors of the rat study. ‘‘The body adapts,’’ he said, a process that can, it seems, be altered by antioxidant supplements.
Another lesson: ‘‘Eat well,’’ he said. Although this is not yet proved, it seems likely, he continued, that antioxidants from foods, like blueberries, green tea and carrots, may work in tandem with the body’s natural antioxidant defenses better than those from supplements.
But the overriding lesson of the newest science about exercise and antioxidants may be as simple as: let the body be. ‘‘It is quite a smart machine,’’ Mr. Ji said. ‘‘It knows how to respond’’ to stresses like a hard run, without the need for antioxidant pills.
Source
Antioxidants rich vegetables
But then a few years ago, researchers from the University of Valencia in Spain and the University of Wisconsin in Madison set out to study what would happen if you tried to prevent exercising muscles from creating free radicals. They had laboratory rats run on small treadmills until they were exhausted. Some of the rats had been injected with a powerful, pharmaceutical-grade antioxidant that works in the body to halt the production of most free radicals. After the rats ran, the researchers measured the levels of a number of substances in their leg muscles. Not surprisingly, the injected rats showed almost no free-radical activity. They were virtually immune to what scientists had considered a kind of bodily damage.
The leg muscles of the other exercised rats, though, teemed with free radicals. But at the same time, they buzzed with other, unexpected biochemical reactions. In their legs, genes were being expressed that activated growth factors that, in turn, increased levels of ‘‘important enzymes associated with cell defense’’ and ‘‘adaptation to exercise,’’ the researchers wrote. There was hardly any similar activity in the rats with low free-radical levels. Somehow, the researchers speculated, the free radicals had jump-started a process that over time would allow the rats’ muscles to adapt to exercise. Suppressing the production of free radicals had, they concluded, prevented the ‘‘activation of important signaling pathways’’ and altered the muscles’ ability to adapt to exercise. As a result, they wrote, ‘‘the practice of taking antioxidants’’ to ward off the presumed free-radical damage caused by exercise ‘‘may have to be re-evaluated.’’
They published their findings in 2005, and since then a number of other studies have replicated and expanded on their results, to thought-provoking effect. One of the most reverberant experiments, published last year, enrolled a group of young men in a monthlong exercise program. Some swallowed moderately high doses of the antioxidant vitamins C and E. Others did not. At the end of the month, the men not taking the vitamins showed higher-than-average activity in their bodies’ innate antioxidant defense system. The men downing the vitamins did not, which makes sense; the antioxidant vitamins were mopping up the free radicals for them. But at the same time, the men not taking vitamins significantly increased their insulin sensitivity, a key measure of the health benefits of exercise, while those taking the antioxidants did not. Apparently, when the body’s natural antioxidant defense system went into high gear, so did its ability to handle insulin. Removing the necessity for the body to deal, on its own, with the free radicals also prevented other adaptations that make exercise healthy.
What these findings mean for those of us who work out regularly is still being determined by scientists. But one message is clear. ‘‘The evidence suggests that antioxidants are not needed’’ by most athletes, even those training strenuously, said Li Li Ji, a professor of exercise physiology and nutritional science at the University of Wisconsin and one of the authors of the rat study. ‘‘The body adapts,’’ he said, a process that can, it seems, be altered by antioxidant supplements.
Another lesson: ‘‘Eat well,’’ he said. Although this is not yet proved, it seems likely, he continued, that antioxidants from foods, like blueberries, green tea and carrots, may work in tandem with the body’s natural antioxidant defenses better than those from supplements.
But the overriding lesson of the newest science about exercise and antioxidants may be as simple as: let the body be. ‘‘It is quite a smart machine,’’ Mr. Ji said. ‘‘It knows how to respond’’ to stresses like a hard run, without the need for antioxidant pills.
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Antioxidants rich vegetables
Tuesday, October 5, 2010
Antioxidant Rich Vegetables May Help Joint Health
Recent research from the University of Angola in the United Kingdom has revealed that vegetables rich with antioxidants, such as broccoli, may actually help prevent the stiffness and aches that sometimes forms in joints from age, according to TopNews.com.
This is because many green vegetables with antioxidants appear to contain sulforaphane, a compound that has been found to inhibit the growth of a harmful enzyme which accumulates with age.
The leader of the research, Ian Clark, hypothesized that a diet without these foods may be responsible for a lack of mobility in the elderly and that many adults may be able to avert these problems in later years by eating properly, the news source reports.
It would seem that having a healthy balance of vegetables could also have significant benefits by reducing the costs of joint-related medical expenses, from medications to major surgeries.
WebMD.com states that some foods which are rich in antioxidants aren't consumed enough by the general public. These include beans, artichoke hearts, sweet potatoes, spinach and eggplant.
The benefits of antioxidants don't stop at joint health, as research has also found that these molecules also combat the formation of free radicals, which can cause cancer.
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Deadly Vitamins
This is because many green vegetables with antioxidants appear to contain sulforaphane, a compound that has been found to inhibit the growth of a harmful enzyme which accumulates with age.
The leader of the research, Ian Clark, hypothesized that a diet without these foods may be responsible for a lack of mobility in the elderly and that many adults may be able to avert these problems in later years by eating properly, the news source reports.
It would seem that having a healthy balance of vegetables could also have significant benefits by reducing the costs of joint-related medical expenses, from medications to major surgeries.
WebMD.com states that some foods which are rich in antioxidants aren't consumed enough by the general public. These include beans, artichoke hearts, sweet potatoes, spinach and eggplant.
The benefits of antioxidants don't stop at joint health, as research has also found that these molecules also combat the formation of free radicals, which can cause cancer.
Source
Deadly Vitamins
Monday, October 4, 2010
Deadly vitamins
Indo-Asian News Service
New Delhi, October 03, 2010
If you are in the habit of popping multivitamin pills on a regular basis, thinking it will help you keep fit and maintain essential vitamins in your body, then you’re in for some bad news. New research has indicated that people who pop vitamin pills daily could be risking malignant melanoma, the deadliest form of skin cancer.
The research also reveals that supplements containing antioxidants and minerals seemingly increase chances of developing a malignant melanoma. It was found that volunteers who were given pills containing vitamin E, ascorbic acid, beta-carotene, selenium and zinc were four times more likely to get cancer than those who took dummy pills.
The findings come from a follow-up study to the one conducted in 2007, which revealed the risks to vitamin-pill poppers. The results of that research, by French scientists, showed that out of 13,000 adults, those who took daily supplements to stay healthy were at much higher risk of skin cancer, according to the European Journal of Cancer Prevention. To double-check their findings, the same team monitored patients for several more years. These results confirm that the increased risk virtually disappeared once patients stopped daily supplements.
Now scientists behind the research, carried out at the National Centre for Rare Skin Diseases in Bordeaux, France, are calling for those most at risk of skin cancer -- fair-skinned types or those with a history of excessive sun exposure -- to steer clear of supplements.
Women may be more at risk than men, possibly because they have more fat under their skin, which is where antioxidants and vitamins are mainly stored.
Over-exposure to the sun's rays is the biggest cause of malignant melanomas and since the mid-1990s there has been a 24 percent increase in cases.
So far, the only proven way of reducing risk is to use high-protection creams and wearing suitable clothing. But it had been widely assumed that taking antioxidants would reduce the risk, since supplements theoretically protect the skin against damage from the sun's rays. The latest study, however, suggests supplements have the opposite effect.
Source
tomato antioxidants
New Delhi, October 03, 2010
If you are in the habit of popping multivitamin pills on a regular basis, thinking it will help you keep fit and maintain essential vitamins in your body, then you’re in for some bad news. New research has indicated that people who pop vitamin pills daily could be risking malignant melanoma, the deadliest form of skin cancer.
The research also reveals that supplements containing antioxidants and minerals seemingly increase chances of developing a malignant melanoma. It was found that volunteers who were given pills containing vitamin E, ascorbic acid, beta-carotene, selenium and zinc were four times more likely to get cancer than those who took dummy pills.
The findings come from a follow-up study to the one conducted in 2007, which revealed the risks to vitamin-pill poppers. The results of that research, by French scientists, showed that out of 13,000 adults, those who took daily supplements to stay healthy were at much higher risk of skin cancer, according to the European Journal of Cancer Prevention. To double-check their findings, the same team monitored patients for several more years. These results confirm that the increased risk virtually disappeared once patients stopped daily supplements.
Now scientists behind the research, carried out at the National Centre for Rare Skin Diseases in Bordeaux, France, are calling for those most at risk of skin cancer -- fair-skinned types or those with a history of excessive sun exposure -- to steer clear of supplements.Women may be more at risk than men, possibly because they have more fat under their skin, which is where antioxidants and vitamins are mainly stored.
Over-exposure to the sun's rays is the biggest cause of malignant melanomas and since the mid-1990s there has been a 24 percent increase in cases.
So far, the only proven way of reducing risk is to use high-protection creams and wearing suitable clothing. But it had been widely assumed that taking antioxidants would reduce the risk, since supplements theoretically protect the skin against damage from the sun's rays. The latest study, however, suggests supplements have the opposite effect.
Source
tomato antioxidants
Saturday, October 2, 2010
You say tomato, I say yes, thanks
By JACKIE SILVER
Study after study confirms that the tomato is beneficial for good health. But besides that, it just plain tastes good in all its many forms.Tribune correspondent
Published: October 2, 2010
Experts tell us that tomatoes are loaded with antioxidants, including lycopene, essential for healthy blood and tissue. Doctors say lower levels of lycopene can be associated with higher body weight, aging and smoking.
Even people who say they don't care for raw tomatoes usually enjoy ketchup, tomato sauce and other products containing the fruit. And, yes, tomato is a fruit, not a vegetable. According to the Oxford dictionary, the discrepancy arose between scientists and cooks. Scientifically, the tomato is definitely a fruit. But as far as cooking is concerned, tomatoes are usually called vegetables because they're used in more savory dishes as opposed to sweet dishes such as fruit pies.
Here are some ways to incorporate more tomatoes into your daily diet:
Discover gazpacho. This tomato-based soup is enjoyed worldwide. It contains a variety of raw vegetables and is typically served cold. Some recipes call for simple ingredients, such as tomatoes, bell peppers, cucumbers, onion, garlic, salt and pepper. Others load up on herbs, spices and additional vegetables. To find a recipe, simply do a search of gazpacho and take your pick.
Lose the bread, add the tomato slices. Take a large, thick slice of tomato, spread with mustard, add some lean turkey, cucumber, green pepper and avocado, then top with another large, thick tomato slice and you've got a "sandwich" that will not only taste great and keep you satisfied, but will also save hundreds of calories and empty carbs you would have had with bread. (OK, it'll be messy, but yum!)
Stuff 'em. Most foods taste great stuffed into a tomato - cooked or raw. If you're a meat-eater, stuff tomatoes with the same ground beef mixture you would use to make hamburgers and bake until cooked. If you enjoy tuna, chicken or egg salads, or rice dishes, you can stuff those into tomatoes and eat them raw or baked.
Jackie Silver is the founder and president of Aging Backwards, LLC, and author of "Aging Backwards: Secrets to Staying Young." Send your questions or comments to: jackie@agingbackwards.com. Sign up for her free newsletter at: www.agingbackwards.com/
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sorghum bran has more antioxidants than blueberries and pomegranates
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