Tag Archives: antioxidant

We need help with a longevity survey

Posted on April 15, 2016 | 1 comment

AAladyLOGOWe are getting ready to put together a course “Ten Days to Living Longer” and have been asking folks to take a short survey so we can determine what to include. Folks so far have been saying they are concerned about joints, eyes, cardio, energy levels and memory. If you have a minute (really its just about a minute) could you take the survey too? On the thank you page there is a link so you can get a free download of our ebook “Think and Feel Younger” for your trouble. We will keep you posted on other additions to the survey as they come in.

Click Here for the survey.

 

 

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Posted in Diseases of aging

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The cause of many health problems.

Posted on November 29, 2013 | Leave a comment

If you are afraid of getting arthritis, cardiovascular disease, autoimmune diseases, Alzheimer’s irritable bowel, colitis, chronic pain, cancer, metabolic syndrome, stroke and mental problems, then pay attention!

 

All of these stem from an increase in inflammation in the body which can be caused by overdosing of antibiotics, poor diet, lack of exercise, smoking, too much alcohol, certain medications, poor dental hygiene and stress.  Your body basically misreads information and after the inflammation is through fixing the immediate problem it somehow thinks it can cure everything so never shuts off. This becomes chronic inflammation and is the root cause of many of our illnesses.

 

In addition to changing your lifestyle and trying to reduce stress, you can curb this inflammation response with some supplements. Our favorite is curcumin and for short periods of time, holy basil (long-term use has some warnings with it). Curcumin in addition to being an anti-inflammatory also exhibits antibacterial and hypoallergenic properties. But you have to get the right kind of curcumin as many forms are not easily absorbed into the bloodstream. We like brands with the Curcumin c-3 complex which has clinical trials to support its efficacy.  You can also investigate using tocotrienols (like a super vitamin E) which has shown to regulate inflammation markers and inhibited pro-inflammatory cytokines, and has been used in cases of inflammatory bowel disease.

 

Also good are any anti-oxidants that fight free radicals. We take a chewable wafer that contains NT factor which acts on the cellular level to fight free radical damage and get the cells healthy again so they don’t reproduce deformed offspring (a common process that accelerates aging). 

Some suggestions: V&C Energy Wafer (NT factor chews) http://bit.ly/1eGpGsf and

Jiva curcumin/fermented soy capsules http://bit.ly/1buUsWj

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What’s wrong with ascorbic acid form of “vitamin C”?

Posted on June 21, 2013 | Leave a comment

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When we get a cold what is the first thing we grab – some vitamin C? You might have a bottle of ascorbic acid on your shelf thinking that is vitamin C and will help your cold, but you are misled…

 

Vitamin C is legally defined as ascorbic acid and folic acid as pterolyglutamic acid. As found in foods, vitamin C is more than just one molecule and to function properly in the body it needs more than just ascorbic acid. Tyrosinase is a co-factor that is essential for the production of the oxidative burst in white blood cells that destroys engulfed pathogens. surrounding the core of tyrosinase are the bioflavoinoids and P factors. These support production and maintenance of collagen and elastin and another component, vitamin K and hemoglobin production co-factors (J factors) were also needed to function properly.

 

When plants product vitamin C complex they enclose the active constituents with a shell of ascorbic acid being a functional component of the vitamin complex. But, ascorbic acid only comprises five to eight percent of the actual vitamin complex. It is actually a marker molecule used to identify vitamin C activity and it’s presence in a food source. By legal definition isolated ascorbic acid is not vitamin C. 

 

Ascorbic acid is the protective shell that also can function as an antioxidant but must be paired with its co-factors and other synergistic components to maximize the utilization in the body. Ascorbic acid is a single, naked molecule synthesized by processing glucose (corn syrup mostly from GMO corn) with sulfuric acid to produce the hexuronic acid form. It is not a natural whole food vitamin. It is a synthetic.

 

Synthetic vitamins can help initially because our cells can take a naked molecule and draw the necessary co-factors from other areas of the body. But once the co-factors are depleted the synthetic vitamin can no longer work reducing the efficacy of the substance.The return or worsening of the symptom the ascorbic acid was taken for is viewed as a reoccurrence of the original condition whereas it is actually the body’s depletion of the co-factors so the synthetic vitamin can no longer be processed. Because it is now deficient in that vitamin, even more serious conditions can arise. Another reason why synthetic vitamins cannot produce as good results as natural whole food vitamins is that the cells vibrate at a specific frequency and they don’t recognize the frequency of the synthetic vitamin so won’t process them efficiently.

 

So – next time you get a cold, don’t reach for ascorbic acid. Look for a whole foods vitamin C complex with all the co-factors still in tact.

-excerpted from “Whole Food Vitamins” by Jody Kincaid, DVM, ND, CVA, IVC Journal, Summer 2013

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Posted in Supplements

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Reasons to make veggies, blueberries and green tea part of your diet.

Posted on January 12, 2012 | 1 comment

Green veggies are the source of a chemical signal that is important to a fully functioning immune system. They do this by making sure intra-epithelial lymphocytes (IELs), which are special immune cells in the gut, function properly. In experiments, researchers fed mice a vegetable-poor diet for several weeks and found that 70-80% of these IELs disappeared! They equated what they saw in mice to people with inflammatory bowel disease. So its important to eat your vegetables to reduce your risk of this ailment. In addition, blueberries are great for their antioxidant qualities which help fight free radicals that can cause cancer and heart disease. Green tea is another antioxidant that boosts the immune system with its polyphenols which have been shown to prevent the formation of tumors.

-excerpted from the Del-Immune Difference winter 2011 newsletter.

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A natural anti-inflammatory

Posted on December 15, 2011 | 3 comments

Curcumin is a component of turmeric that possesses antioxidant and anti-inflammatory properties.  It is effective as an anti-inflammatory because it regulates nitric oxide in our bodies which can be elevated by levels of radiation or tissue damage. Nitric oxide can run rampant throughout the body and be the catalyst in many inflammatory-induced illnesses. Curcumin is now being used to help Rheumatoid arthritis to reduce the inflammation of joints; Alzheimer’s, where it regulates the amyloid beta plaque before it gets out of control which is considered the hallmark of the disease; Diabetes, where in laboratory tests curcumin has been shown to improve rat’s blood sugar levels; Heart disease, by supporting the good cholesterol (HDL) and has helped lowered the bad cholesterol levels in clinical trials. For information on a curcumin and fermented soy supplement check out the link on the blogroll menu: ForeverYoungCooperative.com.

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Waste from grapes good antioxidant

Posted on November 23, 2011 | Leave a comment

Grape skins and seeds are waste products for wine and juice. But smart folks have captured them and extracted the powerful antioxidants they possess. Among their many talents are anti-inflammatory, anti-allergic, anti-cancerous and anti-microbial. Studies have shown they hold promise for heart disease and high blood pressure. They are even being added to beverages as functional items.  Usually extracted with organic solvents which can be expensive, toxic and difficult to dispose, Univ. of Arkansas researchers are “greening” the process by using pressurized water, a technique called subcritical water processing. This process produces antioxidant compounds that are smaller in size and more effectively adsorbed by the body.  (excerpted from Nutrition Industry Executive magazine, Oct. 22011)

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