In the Journal of the National Cancer Institute, a study was published finding that men with high levels of fish oil in their blood had an increased risk of developing prostate cancer to the tune of 43%. In the New England Journal of Medicine, a study by Dr. Topol cited that large doses of fish oil don’t prevent heart attack or stroke. Add these reports to other recent findings and you wonder where to get your omega 3 and 6s.
Plant sourced EFAs (essential fatty acids) may be the answer. Oils from fish can have toxins, including mercury that may build up in the body. Plant oils when derived from organic sources would be purer. Fish have no oil glands so creating fish oil supplements basically means you get “juiced” fish and the processing may alter the natural oils. Plant oils such as evening primrose, flax, safflower, pumpkin, sunflower and coconut oils can be blended to provide a good alternative. These are excellent sources of “parent” omega 3 & 6.
Another misnomer is that you need more omega 3 than omega 6 because you get the 6 in your diet. Unfortunately its the quality of the 6 that is important. Most omega 6 is received from diets high in transfats (the cancer causing ones) from processed foods where the EFA becomes ineffective. You can also overdose on Omega 3 which is abundant in beef, chicken, fish and pork and weighted omega 3 supplements. This can cause serious health problems as the body requires significantly less parent omega 3 than 6. More than 97% of your body needs at least a 4/1 ratio in favor of “parent” omega 6 over “parent” omega 3 because that is what your tissues and organs require. But it must be a healthy form of omega 6. Plant oils can supply this in a balanced organic blend. This will also provide the perfect balance of omegas to assure cellular oxygen update and help prevent illness such as cancer, whose cells are unable to live in an oxygen rich environment.
Fish oils may end up coating cells and preventing the oxygen uptake. The proper fatty acids can alleviate this affecting the permeability of cell membranes to molecular oxygen by increasing cellular oxygenation by up to 50%. This creates an unfriendly environment for cancer. Harper’s Illustrated Biochemistry (26th edition, 2003) confirmed this oxygenating ability of EFAs. Therefore, if you want to get all the benefits of essential fatty acids in a balanced treatment we suggest you do more research on plant oils. The one we’ve been taking since we got educated years ago is YES (that’s the brand name). A link is entered here for your convenience. http://bit.ly/1jPU7Cf
Summer’s coming and we all like ice cream, lemonade, and maybe a Margarita or two. But… listen up! The Journal of the American Medical Assn. recently published a research study that found a significant relationship between the additional consumption of sugar and an increased risk of cardiovascular disease (CVD) death.
A highly controlled study that took into account age, sex, race/ethnicity, sociodemographic, behavioral and clinical characteristics recorded added sugar consumption as a percentage of average daily calories and determined that there was a significant relationship between added sugar and CVD. During the 2005-2010 time period, most adults consumed 10% or more of their daily calories from added sugar with 10% of all adults reviewed consuming 25% or more of their daily calories from added sugar.
Other studies have shown a large part of these sugar calories comes from what we drink. Sports, electrolyte and energy drinks may be loaded with sugar as are latte’s, soda, packaged fruit drink soda alternatives and even bottled teas. Don’t substitute those sugared beverages for sugar-free ones unless you have determined the artificial sweetener (just as aspartame or AceK) does not come with a list of potential health risks.
Ck out our choice for an electrolyte beverage maker that has no sugar or artificial sweeteners. electroBlast.com We found a 50% discount on that site to try specific flavors of the product.
“One quarter of what you eat keeps you alive. The other three-quarters keep your doctor alive”
Alan Roettinger, author of “Speed Vegan”, advises that you should listen to how your body feels when you eat. If you feel bad after stuffing yourself, then you may develop guilt at eating so much.* This is an indicator you ought to listen to your feelings and design your eating habits so you always feeling good after you eat. He also advises food combining (no carbs with protein). We have been advising this for years telling folks… melon by itself, veggies go with anything, sugar compromises digestion so you don’t get much value from the food.. (no desert for awhile after the meal).
I recently was advised by my ND to go on a no sulfur diet (no chocolate, coffee, beans, cruciferous veggies, kale, etc). Six weeks later I feel so much lighter and “cleaner” although am getting kind of sick of squash and salad. If we listen to our bodies they may be better at advising us what to eat than all those commercials for weight loss diets.
*-from “Simply Health Delicious”, Nexus magazine, Mar/Apr 2014
Soybeans were originally grown as a cover crop to be turned into the soil as fertilizer. Somewhere along the line someone got the idea to make it into feed for animals and than somewhere further down the line someone decided it was good for people. But soybeans have an enzyme inhibitor that prevents them from being digested properly. Babies fed soy formula cry because of the gas it creates in their tummies. This soy, because it is unable to be broken down in the body, can affect the hormone regulation and many physicians warn that it can contribute to breast cancer. The soy protein isolates in foods such as tofu, soymilk and edamame have potentially anti-nutritive value due to their high phyate and oxalic acid levels.
But, there is a good side of soy too. When the soybean is fermented or sprouted this enzyme inhibitor disappears and thus the soy can be digested allowing nutritive bioavailability without the possible ill effects of the uncultured soybean. It displays characteristics of a selective estrogen receptor (ER) modulator (SERM) rather than an estrogen (Pike et al. 1999). What this means is that the beneficial isoflavone precursors (know to be used in cancer treatment) can be converted to their active forms, genestein and diadzein. However, genistein, with few exceptions, is not a major isoflavone of most soy foods and products consumed in Western countries, unless these have undergone fermentation, as in traditional foods such as tempeh, natto, and to some extent miso (Coward et al. 1993).
Soybeans are rich in nitrogen, polysaccharides, selenium, zinc, vitamin Bs, D2, E and K1, but this are less available unless the bean is sprouted or fermented. In addition to the nutritive value, fermented soy is a great source of protein that is lactose-free and vegan. With bodybuilders, dieters and health conscious individuals looking for a good meal replacement, a fermented soy product with added curcumin as an anti-inflammatory should be considered. Not only will you be getting a nutritious meal substitute, but you will be ingesting the disease fighting benefits of the isoflavones. So next time you go looking for a soy product make sure it is fermented or sprouted.
PS. Ck out this product on Amazon…. we find it to meet our criteria. http://amzn.to/1gtx5cN
- Pike AC, Brzozowski AM, Hubbard RE, Bonn T, Thorsell AG, Engström O, et al. Structure of the ligand-binding domain of oestrogen receptor beta in the presence of a partial agonist and a full antagonist. EMBO J. 1999;18:4608–4618. [PMC free article] [PubMed]
- Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein and daidzein, and their glycosides conjugates: anti-tumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem. 1993;41:1961–1967.
Posted in Diet
Tagged anti-inflammatory, cancer, Curcumin, digestive problems, fermented soy, JIVA, meal replacement, miso, prevent cancer, soy, soybean, soymilk, tofu, unfermented soy
It’s not just me harping on how bad sugar is…. even got some press by AP Medical Writer Lindsey Tanner posted on MSN
And don’t substitute with artificial sweeteners… you may not get heart problems but you may trade that for cancer.
Stevia OK. Read this article… click on the link./
The Institute for Responsible Technology recently released a report proposing a link between genetically modified foods and gluten-related disorders. In the report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is estimated to affect as many as 18 million Americans.
There are 9 GMO food crops currently being grown for commercial use: soy, corn, cotton oil, canola oil, sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya and alfalfa. The report focus’ on corn primarily as this crop is engineered to withstand an insecticide called Bt-toxin which is designed to puncture holes in insect cells. But, studies show it does the same in human cells linking it to leaky-gut which physicians consistently see in gluten-sensitivity patients. Therefore, to be safe eat only certified organic varieties of these foods.
-excerpted from Industry News column of Vitamin Retailer magazine Jan. 2014.
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Gluten is found in wheat and other grains such as rye and barley. It is basically an elastic protein that is left behind after starch is removed or washed away from the flower. It is sort of the glue that holds baked goods together and is often used as a thickener or flavor enhancer. Gluten contains several different proteins, primarily gliadin and glutenin which are difficult to digest. Undigested proteins trigger the immune system to attack the inner lining of the small intestine, resulting in conditions of intolerance.
Symptoms of gluten sensitivity besides digestive disturbances, diarrhea and bloating may be skin problems such as rashes, brain fog, joint pain, depression and numbness in your extremities. If left untreated, gluten sensitivity can morph into Celiac disease which affects about one in every 133 Americans.
Many people take enzymes to help with breaking down the gluten protein. It is necessary to be specific as proline-rich peptides (main reason for gluten intolerance) must be addressed. Specific proteases that can break down prolyl-enriched peptides are required. There are many enzyme formulas that claim to help with gluten breakdown. Some may work for you, but the best “cure” is to avoid foods with gluten. Shopping for cookies, flour, frozen waffles, burritos, crackers that are all gluten free, have never been easier than it is today – even in your local supermarket.
The Center for Science in the Public Interest is urging caution in the use of the artificial sweetener Splenda.
A food safety advocacy group has downgraded its rating for sucralose, the artificial sweetener better known as Splenda, from “safe” to “caution” in its chemical guide to food additives.
The Washington-based Center for Science in the Public Interest announced Wednesday that it had long rated sucralose as “safe” but is now categorizing it as a “caution” pending peer review of an unpublished study by an independent Italian lab that found the sweetener caused leukemia in mice.
Previously, the only long-term animal-feeding studies were done by sucralose’s manufacturers, the CSPI said.
Other artificial sweeteners such as saccharin, aspartame and acesulfame potassium (Ace-K) have received the center’s lowest rating, “avoid.”
Rebiana, a natural high-potency sweetener obtained from the plant stevia, is considered “safe” by the CSPI, though it says the sweetener needs better testing.
“Sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium, but the forthcoming Italian study warrants careful scrutiny before we can be confident that the sweetener is safe for use in food,” said CSPI Executive Director Michael F. Jacobson.
So you get a stomach ache and reach for that antacid tablet or liquid. Ahhhh! Symptoms gone… but wait… soon they come back. What??? That substance that blocks the production of stomach acid also substantially blocks a normal body process resulting in side effects like more stomach gas, nausea, constipation and diarrhea. Plus it can cause nutrient deficiencies such as Vitamin B12. Acid-blockers reduce the secretion of a compound that binds to and assists the absorption of vitamin B12. So if that antacid reduces B12 absorption you can be at risk for a number of health conditions including dementia.
People using acid blockers are 4.5 times more at risk to develop pneumonia because without the bacteria from the intestine germs can migrate upstream to reach the throat and lungs. People also are more prone to hip fractures when they used acid-blockers. It is thought that these drugs may disrupt bone remodeling making them weaker.
So to avoid this antacid spiral you should consider adding to your diet digestive enzymes including Hydrocholric acid (HCL). The stomach bloating and gas is usually associated with a lack of HCL secretions if it occurs in the first 15 minutes. If it occurs after 45 minutes it is a sign of lack of pancreatic enzymes. For prevention a good all around multi-enzyme that includes protease, lypase, cellulase, lactase and amylase can help digest most of what you eat. We take these at every meal (because as we get older our pancreas gets tired and may not do the job as well), but with a big meal we may take two or three… very good assurance that the stomach aches will be a thing of the past and you won’t have to keep those antacids in your pocket.
ck out his mutli-enzyme we use: http://bit.ly/ZTjsep