- Good Fats - Coconut Oil, Carlson's Cod Liver Oil, Flax Seed Oil, Walnut Oil, etc.
- Green vegetable and colorful vegetables like reds and oranges
- Bitter tasting substances instead of sweet substances
- Millet, Buckwheat, Quinoa
- Beet Root, Cabbages, Broccoli
- Home made Yogurt
- Stevia
- Organic Meats and Eggs
- Organic, Non-GMO, Gluten Free, Non-wheat, Non-grain products
- Bone Soup
- Nuts
- Oil Pulling - Oil pulling is a great way of cleaning the teeth. You take a tablespoonful of oil, any kind of cooking oil or coconut oil and swish it around your mouth, sucking and pulling it through you teeth. At the end of 30 minutes you expel it into the toilet and rinse your mouth well with clean water.
- Activated Charcoal - Every medicine chest should have this useful product. It is very inexpensive, used in emergency rooms around the country to neutralize poisons in and outside of the body.
- Brush you teeth with twigs - Break off a small twig from a tree and use the broken end of the twig to message the teeth and gums. Works to clean and strengthen teeth.
- Topperson's - Stops pain related to muscle and joint ache
- Bentonite Clay - Is used topically or internally to absorb toxins
- Strauss Heart Drops . Helps to maintain heart health
- Niacin
- Stops The Sting is the best insect bite and sting medication on the market.
- Miracle Soap - The best natural mild soap for skin conditions and other uses
- Fossil Shell Flour - Gets rid of fleas and other pests without chemicals, nutriates soil
- Sprouts - An excellent way to eat live foods and receive you nutrition
- Chlorella - One of the highest sources of magnesium and antioxidants available
- Spirulina - Green Agae having vitmins, minerals and protein. A complete food
- Oregano Oil (Vulgarus) - An example anti-inflammatory to be used on and in the body
- Coconut Oil- An excellent item for health. Use it for cooking, salads
- Essential Oils - These items are more than just to smell nice. On the body or in the body they can have huge health benefits
- Fermented Foods - Foods like yoghurt, kefir, sauerkraut are all forms of fermented foods
- Himalayan Crystal Salt - This is whole salt containing 84 elements 1 table spoon system, 1 hour before or after eating
- Chaga - Is the number one antioxidant in the world. It is a mushroom that grows on the birch tree. It is very cheap and a great way to counter radiation or other forms of oxidation
- Braggs Apple Cider Vinegar - Use Apple Cider Vinegar to acidify the stomach, digest food and absorb nutrients
- Collodial Silver - This is a substance that uses silver dissolved in the water and is an alternative to antibiotics. Either buy the Collodial Silver already made or buy a machine and make it for yourself. In Canada Collodial Silver is illegal.
- Super Silver Solution - http://thepowermall.com/thecenterforhealth/healthy_bodies/silver.htm
- Fossil Shell Flour (food grade), 1 table spoon on an empty stomach, away from pharmaceuticals for detox of heavy metals, available from the power hour.
- Miracle II Soap
- Curcumen, Tumeric
- Healon - A 15 ml concentrated topical analgesic, accelerates the healing process; good for burns (1st, 2nd and 3rd degree), spider bites (including brown recluse spider), cuts, bruising, any skin irritation. Kills bacteria, gangrene
- Essential Fatty Acids - Omega 3, Omega 6, Omega 9 - Flax Seed Oil, Cod Liver Oil, Nuts
- Polysaccharides
- Hyaluronic Acid
- Alpha Lipoic Acid
- PHOSPHATIDYL SERINE
- NAC (N-Acetyl L-Cysteine)
- Sulfur (MSM)
- Selenium
- Vitamin E mixed tocopherol (8 forms)
- Vitamin C
- Vitamin B Complex plus
- Vitamin D
- Magnesium
- Zinc picolinate
- Glutamine Powder
- Glycine
- CoQ10
- Lecithin
- Lipase
- Digestive Enzymes
- Fasting
- Use Natural Soap
- Use non-fluoridated tooth paste
- Breathe Deeply
- Walking
- Resistance Exercising
- Think Good Thoughts - Epigenetics
- Meditate On Your Recovery
- Do 10 push ups and 10 sit ups per day
Posted on:
Thursday, September 27th 2012 at 2:00 pm
Written by:
Sayer Ji, Founder
While we have already spent considerable time indicting the credibility of wheat as a so-called health food, whose secular and religious glorification are unparalleled within the cereal grains, we have not delved deeply enough into the link between grain consumption, particularly wheat, and cardiovascular disease, the #1 cause of death in the Western world.
This link, of course, strikes literally to the heart of the seemingly indestructible myth that eating wheat, and more exactly whole wheat (which has more lectin than white, processed wheat flour), is a good thing for human health. Beyond the well over 200 adverse health effects linked to wheat consumption that now exist in the peer-reviewed biomedical literature, we hope to point out in the following article how cardiovascular health is better served by eliminating this uniquely problematic grain from the diet.
It was actually Loren Cordain, Ph.D., author of the Paleo Diet, who (to our knowledge) first pointed out the inherent cardiotoxicity of wheat. In the March 2008 edition of The Paleo Diet Newsletter, Cordain explains in an article titled, "Whole Wheat Heart Attack Part2: The Role of Dietary Lectins," how dietary lectins, as found in wheat, promote the formation of fatty streaks and mature atherosclerotic plaque in the arteries.
First, he explains how dietary lectins, which we like to call "invisible thorns" within many commonly ingested plant foods, and which are designed to fend off microbial and animal predators (among other functions), are capable of gaining entry into the circulatory system:
In order for dietary lectins to be promoters of atherosclerosis, the following physical and physiological processes must occur: 1) must survive cooking and processing; 2) they must survive dig enzymatic degradation; 3) they must bind gut tissue; 4) they must cross gut tissue barrier; 5) they must resist immunological and hepatic (liver) disposal; 6) they must arrive in peripheral circulation intact in physiological concentrations; 7) they must interact with one or more mechanisms known to influence atherosclerosis. The six of these seven steps are known to transpire, as ingested lectins rapidly appear intact in the bloodstream of humans and animals and cross the intestinal barrier in human cultured tissue.Second, he asks the question: "So, we know that dietary lectins can get into the bloodstream of humans and animals, and we know that chronic, low-level inflammation is essential for all facets of atherosclerosis. Is there any evidence that lectins are involved in the progression or acceleration of atherosclerosis? Further, is there any evidence that dietary lectins may promote chronic, low level inflammation in humans?"
In answer, he first discusses the well-known atherosclerosis-promoting effects of peanut lectin, as well as the intriguing fact that atherosclerosis almost always occurs, not just anywhere, but in a specific location of the arteries. Basically, at sites where arteries branch a protective glycocalyx (a wispy, hairy structure whose "slipperiness" reduces turbulent flow) prevents damage that might otherwise be caused by white blood cells attaching to adhesion molecules on the surface of the cells lining the arteries. The attachment of white blood cells and subsequent infiltration of the middle section of the artery -- namely, the intima media -- by them, is what leads to the formation of fatty streaks within the arteries, eventually leading to plaque formation which may obstruct the flow of blood within the narrowing lumen of the artery. Therefore, when the glycocalyx is disturbed, and/or excessive glycocalyx shedding there is induced -- presumably by dietary lectins like wheat lectin -- the resulting increased arterial wall shear stress and inflammation contributes to atherosclerosis.
For a more elaborate and technical explanation of the process, Cordain explains the process below:
Plaques only form in turbulent flow areas along the artery, such as sites where arteries branch (Figure 1, below), but not where blood flow is smooth (laminar flow), such as in small arteries and at non-branching or non-curving sites. Until recently, the mechanisms underlying this phenomenon was poorly understood. Let's again examine the artery cross-section shown in Figure 2 (below) and take a more detailed look at the true structure lining the inside of arteries, the glycocalyx. This wispy, hairy structure is composed of sugars and carbohydrate molecules that form a physical barrier between the red and white blood cells in circulation and the endothelial cell surface, thereby preventing white blood cells from attaching to adhesion molecules. In other words, one of the very first steps in atherosclerosis, the entry of monocytes into the intima, is blocked when the glycocalyx is fully intact17. Only when the glycocalyx mass is reduced can monocytes and T-cells bind adhesion molecules and find their way into the intima. Turbulent flow areas are more susceptible to atherosclerosis because the glycocalyx mass is reduced in these areas18. It is known that high-fat diets (which increase the rate of oxidized LDL formation) cause the glycocalyx size and mass to be reduced 18, as do inflammatory cytokines19. From a physiological perspective, reductions in glycocalyx size and mass in response to injury or inflammation make sense. Shedding of the glycocalyx allows the white blood cells entry to the inflamed tissue from circulation and therefore begins the healing process by first destroying and then taking up the foreign substance.
Common dietary lectins are potent stimulators of inflammatory cytokines in white blood cell cultures20,21. In Figure 3 you can see that lectins from lentils, kidney beans, peas and wheat potently increase the production of inflammatory cytokines (IL-12, IL-2, and INFγ). Wheat lectin (WGA) also stimulates production of two other inflammatory cytokines (TNFα and IL-1β)21 that promote the atherosclerotic process. Consequently, if dietary lectins reach circulation intact, which previous human and animal studies demonstrate1-5, they have a high probability of causing glycocalyx shedding, thereby increasing entry of monocytes into the intima and contributing to the formation of the fatty streak. Because of their potent inflammatory nature, dietary lectins have the potential to promote and accelerate atherosclerosis at all steps of this disease where inflammatory cytokines are operative. You will recall that one of the deadly steps involved in atherosclerosis is the rupturing of the fibrous cap and the formation of a blood clot. Enzymes called matrix metalloproteinases (MMPs), secreted by white blood cells and other cells within the plaque, are known to cause collagen and elastic tissue within the fibrous cap to disintegrate.Consequently, any dietary or environmental factor which facilitates synthesis of MMPs is not a good thing for cardiovascular disease patients. Well guess what? Lectins from wheat, WGA22, and lectins from kidney beans, PHA23, cause tissue cultures of white blood cells to increase their production of MMP."
Wheat lectin, also known as Wheat Germ Agglutinin (WGA), is highly selective in what it binds to (the word select and lectin share the same etymological root), and has such a high affinity with certain biomolecules that make up the glycocalyx – n-acetyl-glucosamine and sialic acid – that the problem with lectin-arterial glyocalyx distruption is clear as day. Just as wheat lectins bind to the slippery mucous coat of the glycocalyx in the intestines, contributing to their well-known gastrointestinal toxicity, once they enter into systemic circulation, they may also bind to the slippery glycocalyx lining the arteries, resulting in the damage and subsequent inflammation associated with atherosclerosis.
According to Cordain, another way in which wheat germ agglutinin contributes to the final and fatal step in atherosclerosis, is through its agglutinating effect, i.e. "to cause to adhere, as with glue," which is to say, forming a clot. According to Cordain:
Integral to the formation of clots are platelet cells, which circulate in the bloodstream.Platelets are normally activated when they contact collagen from a damaged blood vessel. WGA directly causes the activation of platelets and potently increases their aggregation (clumping) 24. Hence, the consumption of whole wheat may be integral in the thinning and destruction of the fibrous cap as well as the formation of the fatal clot.The ability of lectins to cause the clumping up of cells in the plasma is well known. The Eat Right For Your Blood Type system, for instance, is based upon ascertaining the agglutinizing effects of different foods on different blood types. If wheat lectin can contribute both to inflammation in the lining of the arteries, and cause clumping up and clotting of the blood, there is little doubt that it can also contribute to the #1 cause of death in the Western world. There is also the possibility that the immune system may respond to the presence of wheat proteins by producing antibodies that cross-react with cardiovascular tissue, causing myocardial inflammation, i.e. myocarditis. Myocardititis was in fact identified to be a potential cause of autoimmune myocardititis in a minority of celiac disease patients.1
Ultimately, the fundamental inflammatory properties of wheat, as well as the adverse endocrine changes associated with grain consumption as a whole, e.g. insulin elevation and resistance, leptin resistance, ghrelin dysregulation, make it unrealistic that wheat will have an overall beneficial effect on cardiovascular health. But, one should consider that many gluten-free alternatives contain potato and rice, both of which also contain lectins which have functional and structural properties resembling that of wheat lectin. These "chitin-binding" lectins, as they are known, are also found in tomato and barley. So what do we eat? A question like this is impossible to answer, generically, but if I were to take a stab at a good place to start, wheat-free is the best way to go, with grain-restricted, if not grain-free, the next best step.
Posted on:
Saturday, September 29th 2012 at 2:00 pm
Written by:
Hema Simondes
There's been quite a buzz recently among athletes
and health enthusiasts, on how to more quickly and easily recover from
acute or chronic inflammation and injury through earthing. The term
'earth' is used often in Europe and equates to what we also call
'ground' here in America.
A 'grounded' human being is someone
who is connected to and receives direct benefit from the infinite free
electron source generated directly from our planet. We're grounded when
we hold the same electrical potential as the Earth's surface.
Electrons are absorbed or discharged via the skin, mainly through our
feet in contact with the ground. This is an ancient and profound yet
hugely common sense principle of well-being that's currently resurging
amidst enthusiastic stories of its success.It's well accepted that electrical systems of our homes or sophisticated electrical equipment must be grounded to function safely and effectively. But how much have we considered the human body as being fundamentally bio-electric in nature, also working more optimally with grounding, and suffering adverse effects from the lack of it?
The universe is all about energy! Simply put, energy is universal information in motion within and around everything. It's very fast moving so we perceive only a very small percentage of it through our five senses;usually, we can notice only its effects (think radio signals, ultrasound, or even love).
Its electrical charge is that spark of life that animates us, and has been well regarded for thousands of years primarily by eastern and indigenous cultures – who've actually studied its properties and called it by many names – Chi, Qi, Ki, Life Force energy, prana, mana, orgone, electrons, Shakti, kundalini, and more.
Our universe is alive due to interactions of energy. All our thoughts including perceptions, beliefs, wants and needs, all our emotions and feelings, our sensations and movements, and our anima or spirit are the outcomes of this essential substrate of energy.
Surrounding and permeating each living thing – from this living, breathing planet down to the smallest single cell organism – is a bio-electromagnetic field. This field is a function of the vitality present in that being. In another's presence you may sense this as radiance or a glow. Or you feel a charge of electricity when approaching someone with whom you share a mutual attraction. We've all felt surprise due to shocks by static electricity;at those moments we're a conductor for that excess charge.
On a much grander scale, the more than 5,000 lightning strikes per minute globally constantly refresh the Earth's almost unlimited supply of free electrons. To illuminate how immensely powerful this force is, a single lightning storm can contain more energy than ten atomic bombs.
All our body's trillions of cells function electrically. Each cell is like a battery;it runs at a specific millivoltage and frequency. Generally speaking, disease is caused when cells have too little voltage and are running at too low a frequency. Ultimately our health depends on the electrical charge maintained within and around our cells and our organ systems.
The body seeks to maintain homeostasis – a state of balance. Unstable, highly reactive free radical molecules (caused by, for example, tobacco smoke, sugars, radiation, and other various forms of pollution) have unpaired or 'stray' electrons so they 'steal' electrons from healthier cells to regain stability. But this causes oxidative damage to those once-healthy cells that then also turn into free radicals, and thus a chain reaction of damage begins. Inflammation, disease and aging are attributed to this free radical damage. Antioxidants help reduce damage from free radical reactions because they donate electrons which neutralize radicals without forming more radicals. The influx of electrons from grounding provides an externally sourced natural antioxidant effect, and gives the body another raw material to heal itself.
A simple voltmeter test offers direct evidence how grounding eliminates excess electrical charge (and thus helps inflammation), by bringing the body into electrical balance with the Earth. For energy-depleted persons, grounding helps by uploading vital electrons, reenergizing the body's electrical state. Its energy continuously works towards our body homeostasis by either delivering or absorbing electrons. Grounding balances us and helps us feel whole again. Who wouldn't want this infinitely huge vital life force on her or his side, available 24/7 towards greater health and a sense of well being?
Our ancestors lived much more closely to the earth on dirt floor dwellings, often slept on the ground perhaps under stars, and worked daily barefoot or shod with minimal foot coverings. There was an awareness and respect for influential cycles of nature and the ebb and flow of life. Seasonal rituals and ceremonies were hallmarks of celebrating Nature.
Remember the barefoot joy you felt running around outside as a child? Where did that joy go? Collectively we're driven almost nonstop to be acquisition motivated by consumerist mentality, constantly pressured by high living costs and economic disparity, and are ill from effects of degraded air, water and genetically and chemically modified, irradiated, pesticide treated foods. Megacorporations trump rights of individuals while depleting precious natural resources. The needs of the many are preempted by and for the wants of a few. We've insulated ourselves from Nature. We live mostly indoors, and walk in synthetic footwear and high heels on asphalt and carpets. We are swimming (drowning?) in an ever-growing and pervasive invisible sea of harmful electromagnetic fields and frequencies (EMF) and radioactive stressors. Face it – we're stressed out!
Unlike all other species ever to have lived
on this planet, it seems that overall our human race has lost our way,
our essential connection to this paradise, and our ability to live
sustainably. We often forget or ignore that it's only by this grace and
generosity of the Earth our original and true mother and the original
source of all matter (indeed, the word 'matter' is derived from matrix, meaning 'womb' or 'mother'), that we may sustain this physical life at all. Our survival as a species is intimately linked to maintaining a healthy relationship with our environment.So tell me – are you communing lovingly with Nature? Do you feel gratitude as She feeds you, quenches your thirst and washes you, clothes you, breathes life into you, soothes your soul with Her beauty, Her breath, Her songs? Do you feel a healthy respect and awe for Her enormous elemental powers of creation, sustenance, and destruction? Do you have a direct, up close and personal relationship with Her? How do you feel Her, touch Her, smell Her, taste Her? When last did you lay your body down on this Earth and exhale a sigh of relief?
Perhaps now in this eleventh hour, after so much worldly suffering, stress and angst, we will personally activate change by taking a step or two – barefoot steps – onto the living earth, to simply be present to the enormous power we stand upon. Such a basic action of a single human being reverberates throughout the entire cosmos. Imagine how we may create a larger shift when we get grounded by the millions.
Here's the easiest way to ground yourself: Go barefoot on Earth – walk, lie down, stand, or sit in a chair with your feet on the ground for awhile each day. You could begin with just twenty minutes daily...longer and more often is even better. On damp earth or at water's edge is best, as moisture enhances conductivity. Our tissues know how to 'soak up' and use these electrons so that, over time, our bodies may recharge and heal.
Why not get started here and now? Getting grounded is readily accessible, and it's free, too. We don't need conductive sandals or earthing products to get grounded, although they can improve our quality of life by helping us stay grounded more often and in all sorts of settings. We do need to get back in touch with Big Mom, our planetary home. Ground your body;invest some time at it and see what happens for you. Make a heartfelt effort, and very soon you shall learn for yourself what this precious gift is that's been offered to you, right under your feet, all along.
Posted on:
Wednesday, October 3rd 2012 at 5:00 am
Written by:
Sayer Ji, Founder
The research was performed at Srinakharinwirot University in Bangkok, Thailand. The administration of curcumin to diabetic rats, whose livers showed the characteristic pathology and destruction of liver tissues and microvasculature, resulted in significant reversal of the condition.
They noted:
Fascinatingly, liver microvasculature in curcumin treated group developed into regenerate and repair into healthy and normal characteristics." They concluded: "These results optimistically demonstrated the potential use of curcumin as a novel therapeutic agent in liver pathology of diabetic rats.Curcumin is actually one of the world's most thoroughly studied and well-characterized natural compounds, with over 5100 references in peer-reviewed publications. Over 1400 of these have been selected for inclusion in our database, and indicate its value in over 500 health conditions. Considering its remarkably wide range of therapeutic benefits, it is not surprising that curcumin has been researched to either prevent or treat, liver disease. For example, you can view 36 studies on curcumin's anti-liver cancer properties here: curcumin liver cancer. Perhaps even more impressive are these 78 studies on curcumin's liver-protective properties: hepatoprotective properties of curcumin. Another 30 studies indicate its profound value in improving liver fibrosis.
There are also a broad range of therapeutic effects relevant to diabetes, as illustrated by the screenshot of the section on our database below.
- NSAIDs (non-steroidal anti-inflammatory drugs)[i]
- Hydrocortisone[ii] (for inflammation)
- Prednisone[iii] (for inflammation)
- Corticosteroids (uveitis)[iv]
- Memantine and Diclofenac[v] (for memory)
- Atorvastain (for inflammation-mediated endothelial dysfunction)[vi]
- Dexamethasone (lung transplantation or injury)[vii] [viii]
- Fluoxetine [Prozac] and imipramine [Tofranil] (depression)[ix]
- Acetylsalicylic acid (Thrombosis and Arthritis)[x]
- Quinidine (myocardial ischemia)[xi]
- Oxaliplatin (Colorectal Cancer)[xii]
- Metformin (Gluconeogenesis/Blood Sugar)[xiii]
We will end with a simple image. Turmeric, the mother plant if you will, which gives rise to the compound curcumin. Do you see how the Earth provides this gift for free? It simply grows out of the ground. There is love in this fact. I hope you can appreciate the profound meaning of this gift.
Posted on:
Sunday, July 29th 2012 at 5:00 am
Written by:
Vic Shayne, Ph.D.
Here we are thirty years later and obesity and heart disease rates have gone up instead of down. Now some (not enough) researchers are saying the low-fat idea was a big mistake.
In typical fashion, the Mayo Clinic makes this statement on its website: "[T]here is a dark side to fat. The concern with some types of dietary fat (and their cousin cholesterol) is that they are thought to play a role in cardiovascular disease and type 2 diabetes. Dietary fat also may have a role in other diseases, including obesity and cancer."
Is this true, or is it simply an assumption that has been proven wrong? Or is it the kind of misinformation you'd expect from drug companies that manufacture cholesterol-lowering drugs and food giants who make billions selling low-fat, non-fat processed cereal, yogurt, drinks, pizzas, cookies and ice cream?
We need fats in our diets. It's a matter of biology
Fats are essential to human health. The Weston A Price Foundation tells us, "Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes." (westonaprice.org)So how can we eat fat and avoid fat at the same time? Food manufacturers came up with the idea of altering fats. And this has led to all sorts of health problems, an outcome not altogether unexpected when scientists try to improve on nature. The worst of the creations was trans fats, which are now even recognized by the mainstream medical profession as unhealthful.
Our diets are not natural
Most diets today are not natural. They contain mostly cooked, processed, artificial and altered substances. And far too many refined sugars. Can anything but sickness be expected when ideal diets contain anything but whole, unaltered, unsprayed vegetables, fruits, nuts, seeds and meats? Of course not. If you believe the cereal ads you'll think the stuff in the box with the cute cartoon character is real food. It's not. It's dead and bad even if the American Heart Association endorses it, and even though it contains zero fat and a plethora of isolated laboratory-made vitamins.Low-fat, fake-fat is good for food manufacturers only
Public relations has much to do with every movement — whether buying more economical cars, recycling or switching over to a low-fat diet. When it comes to the topic of health, a steady stream of information (even if not particularly accurate) makes for big profits. A population that's scared out of its wits over eating fat will fill their shopping carts with low-fat yogurt, skim milk and tubs of margarine. But statistics show that this has had no role in lowering heart disease, preventing diabetes or reducing weight.What's good for business can be bad for health.
Gary Taubes stirs the fat
If you haven't read Gary Taubes' books, now is the time. His thorough research and logical thinking defies the idea that fats are bad for your health or that they are as evil as they've been made out to be. His book Good Calories, Bad Calories is a lesson on how carbohydrates are behind many of our modern diseases. And his book Why We Get Fat and What to do About It takes the issue a step further, positing the idea that good science has been ignored and we've been heading down the wrong road by vilifying dietary fats and claiming they are behind obesity.I asked Gary for his opinion on a few key points in this discussion. Here's our exchange:
Vic: Even doctors with a more moderate view of fats still tell people to avoid saturated fats. Is this advice founded in science?
Gary: Well, it's founded in bad science, as I've described in my books and articles on this. The most compelling research arguing against it are the randomized controlled trials that compare Atkins-like, high-fat, low-carbohydrate diets to effectively any other diet -- whether the AHA [American Heart Association] step-one, low-fat, calorie-restricted diet or a very low fat Ornish diet or a Mediterranean diet. In these experiments, the high-fat, low-carbohydrate diet invariably leads to at least as much weight loss -- despite the fact that the subjects on these diets can consume as many calories as they want -- and an overall improvement in heart disease risk factors.Vic: Why do you think fat takes the blame for obesity?
Gary: [Sugars] influence how much fat is oxidized and how much is stored. So the more carbohydrates we eat, the more fat we end up storing -- particularly refined grains and sugars, which seem to have the greatest influence on the hormone insulin that regulates fat storage. As to why fat takes the blame, I'd say there are two reasons: one is this remarkably naive idea that we are what we eat, so if we are fat this must be due to the fat we eat, and 2). as I describe in my books, once we decided dietary fat caused heart disease, that meant the way to avoid heart disease was eat low-fat, carbohydrate-rich diets. But now we had to deal with the observation that the obese are at higher risk of heart disease than lean people. So carbohydrates couldn't be fattening, right, because then the same diet that prevented heart disease would be a diet that made us fat? So to reconcile this problem, our nutritional authorities decided that it must be fat that makes us fat and now they could recommend low-fat high carbohydrate diets as weight loss diets, too. Their intentions were pure, but the results have been a disaster.Vic: Do you think the denial of carbohydrate's role in obesity, diabetes and other diseases is based on food politics, lack of education or blind faith that keeps researchers from revisiting the real cause of these diseases?
Gary: A little of all three. They also tend to fall back on simplistic ways of thinking: Southeast Asians, for instance, have low rates of diabetes, heart disease and obesity and they ate carb-rich diets, therefore all carb-rich diets must be healthful. The idea that the nature of the carbohydrates can make a difference -- refined instead of unrefined, sugar(s) vs. grains and starches -- can make a huge difference seems to be a level of complication that these people find too much to handle.Vic: Dean Ornish, MD, claims great success reversing heart disease while using a low fat diet. How has he managed to do this by restricting fats?
Gary: Dr. Ornish's diet restricts refined grains and sugars for the same reason I suggest they're bad -- because they raise blood sugar and ultimately raise insulin levels. So it's quite possible that any benefit Dr. Ornish sees in his studies can be explained by that alone and that his subjects and patients would do even better if they were eating a high fat diet. We don't know if that's true, and Dr. Ornish can't prove it's fat because his studies change so many variables that virtually anything is possible. Again, it's one of the reasons I've been arguing for better science to be done in this field, so that questions like that can be answered unequivocally.This isn't to say that a high fat diet is the answer either
As of late many people are giving high fat dieting a try. Is this a good idea? Instead of answering this directly, it's better to compare apples to apples, or in this case, fats to other fats. If you are modeling your high fat diet on an African tribe or indigenous people of the Pacific Northwest, or even early humans, you have to look at more than just the fat they ate, but also the type of fat, it's source and the other nutrients that came along with the high fat diet.While a few doctors are saying that you can replicate the healthfulness of the indigenous high-fat diet by eating more coconut butter, butter, cream, cheese, avocados and bacon, think again. These may all be good fats but they do not contain the same nutrient profile of organ meats, cow's blood or whale fat. This leads to a whole new discussion, perhaps fodder for a subsequent article, but suffice it to say that even progressive thinking natural health advocates frequently suffer from the same fault as modern medical practitioners and researchers: It's not helpful to focus so closely on one aspect of the diet without considering it in context. All fat foods are not the same.
The best place to begin
In any event, however, the best place to start to improve your diet is to get rid of all processed foods, refined sugar and refined flour products.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
Posted on:
Tuesday, March 6th 2012 at 3:15 pm
Written by:
Sayer Ji, Founder
Published in the Journal of Natural Products in 1996, Compound 1, one of five extracted from the seed of the graviola fruit, was found to be "selectively cytotoxic to colon adenocarcinoma cells (HT-29) in which it was 10,000 times the potency of adriamycin." [emphasis added]
Adriamycin is the trade name for the chemoagent doxorubucin and is known by the nickname "red devil," due to both its deep red color and terrible side effects, which include life-threatening, even fatal damage to the cardiovascular system. This abject lack of "selective cytotoxicity" -- the ability to kill only the cancer cells and not healthy ones -- is what makes Adriamycin so dangerous. And yet, it has been a first line treatment for a wide range of cancers for almost half a century.
Since the 1996 study, little research on graviola was performed. There was a cell study in 1999 which showed it had anti- prostate cancer and breast cancer activity; another 2002 cell study showed that graviola exhibited anti-hepatoma (liver cancer) activity, but nothing as promising as the original 1996 study ever followed.
Then, in 2011, the journal Nutrition and Cancer revealed highly promising research on Graviola and breast cancer. Researchers found that graviola fruit extract (GFE) suppressed so-called oncogene (or cancer-causing gene) expression in the cell and animal models of breast cancer. The oncogene known as epidermal growth factor receptor (EGFR) is commonly over-expressed in breast cancer, and therefore an ideal target for therapy.
According to the researchers
"A a 5-wk dietary treatment of GFE (200 mg/kg diet) significantly reduced the protein expression of EGFR, p-EGFR, and p-ERK in MDA-MB-468 [breast cancer] tumors by 56%, 54%, and 32.5%, respectively. Overall, dietary GFE inhibited tumor growth, as measured by wet weight, by 32% (P < 0.01)." [emphasis added]The study authors concluded
"These data showed that dietary GFE induced significant growth inhibition of MDA-MB-468 cells in vitro and in vivo through a mechanism involving the EGFR/ERK signaling pathway, suggesting that GFE may have a protective effect for women against EGFR-overexpressing BC [breast cancer]." [emphasis added]Given these findings the time may be ripe for reconsideration of graviola in the prevention and/or treatment of cancers, such as colon and breast cancer.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
Posted on:
Wednesday, July 25th 2012 at 5:00 am
Written by:
Annemarie Colbin, Ph.D.
The same people who thirty years ago used to urge us to eat plenty of meat and cheese, shifted to encourage us towards vegetables and low fat salad dressings. And the tide is turning once again: there is a great deal of emphasis on the importance of good fats and essential fatty acids, most notably the Omega 3 kind. My point here is that it is foolish to establish absolute and narrow rules, especially about single ingredients in diets. Context counts.
A low fat diet is good for people who have eaten lots of meat and cheese and fat during their lives; it will help them re-balance and return to a more healthful equilibrium. On the other hand, a low fat diet is bad for people who have been eating raw food, fruit and vegetables for most of their lives. Not only that, a high fat diet is good for people with neurological disorders, particularly seizures. Seizures are not uncommon among young children, especially those who have been vaccinated.
Seizure disorder, or epilepsy, is "an abnormality of the electric potentials or waves produced in the normal brain." We fluctuate between the normal 9-to-14 alpha waves per second of the waking state and the 3-to-6 per second delta waves of the sleeping state. In epilepsy these waves go out of step, and an electro-encephalograph will indicate abnormal firings of the brain's neurons.
Symptoms include grand mal seizures, with loss of consciousness and contraction and relaxation of all muscle groups, lasting a few minutes; petit mal seizures, which involve limited convulsions or temporary alteration of consciousness, sometimes extremely subtle; and psychomotor epilepsy, which consists of uncontrolled and unpremeditated behavior. In addition, related neurological disorders include severe headaches, absence seizures or staring episodes, dizzy spells, or impaired memory. Many of these conditions, incidentally, are common in criminals and juvenile delinquents1.
It is a fact little known by the general public that dietary modification can help seizure disorders. For example, the medical community has long been aware that fasting improves and even eliminates seizures. In the early 1920's, R.M. Wilder introduced a diet intended to mimic the physiological effects of fasting. This diet consists of high amounts of fat (as much as 80% of calories) and low amounts of protein and carbohydrate (no more than 20% of calories total)2.
Like fasting, it provokes ketosis, the production of certain acids called ketone bodies which, in the absence of dietary carbohydrates, will be metabolized instead of glucose as fuel for the brain3; for this reason it was named the ketogenic diet (KD). Ketosis is demonstrated by testing the urine with dip-and-read sticks available in most drugstores.
From early on, the KD showed clinical effectiveness in suppressing and avoiding seizures. I had not heard about this until late 1994, when I read something about the ketogenic diet in a publication. When I discussed it in one of my classes, Carol Ellis, MD, a physician with an interest in alternative medicine, mentioned that she had studied the KD as a seizure controlling technique in medical school twenty five years earlier! Unfortunately, as it requires a great deal of effort to follow, and as even a small amount of extra carbohydrate can bring on seizures again within 3 1/2 hours, the KD was eventually neglected in favor of anticonvulsant drugs.
With the recent recognition that diet impacts health, interest in the ketogenic diet has returned. Johns Hopkins Medical Center has used it with great success to treat intractable seizures. In one review of 58 cases, seizure control improved in 67% of patients, and 75% of these improved patients continued the diet for at least 18 months. Sixty_four percent had AEDs (anti-epileptic drugs) reduced, 36% became more alert, and 23% had improved behavior . In St Louis Children's Hospital it was found that 50% of patients on the KD, ranging in age from seven months to 38 years, had become free of seizures, and another 20 to 30% had experienced considerable improvement in control of their seizure5.
A version of the KD developed in Booth Hall Children's Hospital in Manchester, Great Britain, requires that 50-70% of the calories be given as medium-chain triglycerides (MCT), a type of oil, plus 11% as other fats, plus 10% protein and 19% carbohydrate, a more palatable combination. The MCT oil is recommended for frying, grilling and in baked foods; it is also given as part of an emulsion to be sipped throughout meals, consisting of 200 ml MCT oil, 200 ml water, a teaspoon of powdered gelatin, and skim milk.
At first, this diet may provoke temporary abdominal pain, vomiting, or diarrhea, but rarely any other adverse effects; when effective, it may permit the reduction of anticonvulsant drugs without a return of the seizures. In a paper published in the October 2001 journal Pediatrics, a follow-up study of children with epilepsy found that "Of the original 150 patient cohort, 20 (13%) were seizure-free and an additional 21 (14%) had a 90% to 99% decrease in their seizures. Twenty-nine were free of medications, and 28 were on only 1 medication; 15 remained on the diet."6
Some researchers speculate that the high fat intake helps repair the myelin sheath around the nerves, a structure that is damaged in such widely disparate conditions as multiple sclerosis and adreno-leuko-dystrophy (the illness shown in the movie "Lorenzo's Oil"). Children with seizures need to remain very strictly on the diet, with not even the slightest deviation towards carbohydrates, for about two years. After that time they can slowly widen their food intake somewhat.
At a time when low fat is the defining factor for "healthy" eating, I find it deliciously ironic that a high-fat diet could help with such a difficult problem as intractable seizures, and that it has been shown to be effective where drugs have failed. As someone once said, all food can be medicine, and all food can be poison; the secret is in using the right food at the right time. And there, my dear friends, lies the rub, and the reason for the many different prescriptions and recommendations in the dietary marketplace. It is essential that we keep an open mind.
How does one plan such a high fat diet? Following my inclination to use only real foods (not manufactured fats), I like what I found in a study from India. It includes the following daily foods used in the KD:
- butter and ghee (clarified butter) (6 oz)
- eggs (2)
- bread and chapati bread, (2 pieces)
- whole milk (10 oz)
- meat or dal (bean sauce) (2 oz)
- mixed vegetables (8 oz)
- orange (1).7
These foods could be divided as follows
Breakfast: 1 egg fried in 1/2 oz butter, one slice toast with 1/2 oz butter, 4 oz whole milk.Snack: 1 orange.
Lunch: 4 oz mixed vegetables sautéed in 1 oz. butter, 1 oz meat with 1 oz melted butter.
Snack: 4 oz whole milk, 1 slice bread with 1/2 oz melted butter.
Dinner: 4 oz mixed vegetables sautéed in 1 oz butter, 1 oz bean sauce with 1 oz ghee, 1 egg fried with 1/2 oz butter.
References
1 Lewis, Dorothy O., et al, "Neuropsychiatric, Psychoeducational, and Family Characteristics of Fourteen Juveniles Condemned to Death in the United States." American Journal of Psychiatry, May 1988;145:5, 584-89.2 Withrow, C.D., "The Ketogenic Diet: Mechanism of Anticonvulsant Action," in Antiepileptic Drugs: Mechanisms of Action, edited by G.H. Glaser, J.K. Penry, and D.M. Woodbury. Raven Press, New York: 1980.
3 Dodson, WE; Prensky, AL; DeVivom DC; Goldring, S; and Dodge, PR, "Management of seizure disorders: Selected aspects. Part II." The Journal of Pediatrics, November 1976, Vol. 89, No. 5, pp.695-703.
4 Kinsman SL; Vining EP; Quaskey SA; Mellits D; Freeman JM "Efficacy of the ketogenic diet for intractable seizure disorders: review of 58 cases." Pediatric Epilepsy Center, Kennedy Krieger Institute, Baltimore, MD 21205. Epilepsia 1992 Nov_Dec;33(6):1132_6.
5 Gordon, Neil, "Medium-Chain Triglycerides in a Ketogenic Diet." Develop. Med. Child Neurol., 1977,19,535-544.
6 Hemingway C, Freeman JM, Pillas DJ, Pyzik PL. The ketogenic diet: a 3- to 6-year follow-up of 150 children enrolled prospectively. . Pediatrics. 2001 Oct;108(4):898-905.
7 Janaki, S., et al, "A Clinical Electroencephalographic Correlation of Seizures on a Ketogenic Diet." Indian Journal of Medical Research, 7 July 1976.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
Posted on:
Thursday, June 14th 2012 at 6:30 pm
Written by:
Margie King, Health Coach
A study from Lund University in Sweden shows that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil or a new type of canola oil. High blood fat normally raises cholesterol levels in the blood, which according to the discredited "lipid hypothesis," elevates the risk of atherosclerosis and heart attack.
Why doesn’t butter raise blood lipid levels?
Researchers pointed out that 20 percent of the fat in butter consists of short and medium-length fatty acids. These are used directly as energy and do not stay around long enough to affect blood fat levels very much.
The researchers opined that although butter raises blood cholesterol in the long term, its short-term effects may actually be advantageous.
Not everyone agrees that butter’s advantage over olive, canola or vegetable oils is only a short term phenomenon. Sally Fallon of The Weston A. Price Foundation is a staunch and eloquent advocate of the benefits of butter and disagrees that butter or cholesterol is a factor in the increase of cardiovascular disease.
The vast fat-free conspiracy
Since the early 1920’s butter has been pushed aside in favor of margarine and other fad fats and vilified as a deadly saturated fat that causes heart disease. Yet for thousands of years before that, butter was a dietary staple of many cultures with no evidence of adverse health effects.
Between 1920 and 1960, Americans’ use of butter declined from 18 pounds per person per year to 4 pounds, yet heart disease went from a relatively unknown condition to the number one killer. So how likely is it that butter is killing us?
According to Fallon, butter is the victim of a vast fat-free conspiracy, formed by those who benefit from replacing healthy butter with disease promoting mass produced vegetable oils and trans fats.
The truth is that butter is good for you. Here are 10 benefits of eating real, fresh creamery butter:
1. Butter is the most easily absorbable source of vitamin A which supports the thyroid and adrenal glands, and in turn, the cardiovascular system.
2. Butter doesn’t lead to excess body
fat since its short and medium chain fatty acids are burned for quick
energy and not stored, and it also gives a feeling of satiety that may
decrease cravings and over-eating.
3. It’s rich in anti-oxidants including vitamins A and E, as well as selenium protecting against heart disease as well as cancer.
4. Butter is a good source of dietary
cholesterol which acts as an anti-oxidant, repairing damage from free
radicals caused by rancid fats, vegetable oils and trans fats. Cholesterol is also important for the development of the brain and nervous system in children.
4. The saturated fat in butter
consists of short and medium chain fatty acids which have anti-tumor
properties and also strengthen the immune system.
5. Butter contains conjugated linoleic acids (CLA) which are cancer protective.
7. When in its raw state and not
pasteurized, butter has an anti-stiffness property called the Wulzen
factor, that protects against arthritis, cataracts and hardening of the arteries.
8. Butter is a good source of iodine in a highly absorbable form and necessary for proper thyroid function.
9. It promotes gastro-intestinal health and decreases rates of diarrhea in children.
10. Butter is a good source of vitamin K2 which prevents tooth decay and builds strong teeth and bones.
Remember that the richest benefits are found in raw butter made from pastured cows.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
Posted on:
Tuesday, June 12th 2012 at 11:30 am
Written by:
Pat Robinson
- Dietary supplementation with flaxseed oil lowers blood pressure in dyslipidaemic patients.
- Omega 3 fatty acids improve the cardiovascular risk profile of subjects with metabolic syndrome, including markers of inflammation and auto-immunity.
- Omega-3 in modest doses reduces cardiac deaths, and in high doses reduces nonfatal cardiovascular events.
- Dietary supplementation with omega-3 fatty acids reduces the incidence of sudden cardiac death in patients with myocardial infarction.
- Omega-3 fatty acid reduce the total mortality and sudden death in patients with left ventricular systolic dysfunction.
- Raising blood levels of omega-3 fatty acid levels may be 8 times effective than distributing automated external defibrillators (AEDs), and 2 times more effective than implanting implanting cardioverter defibrillators (ICDs) in preventing sudden death
- Omega-3 fatty acid supplementation reduces total mortality and sudden death in patients who have already had a heart attack.
- Consuming small quantities of fish is associated with a reduction in coronary heart disease.
- Omega-3 fatty acids and vitamin D supplementation results in a substantial reduction in coronary calcium scores and slowed plaque growth.
- Omega-3 fatty acids improve macro- and microvascular function in subjects with type 2 diabetes mellitus.
- Fish oil improves tubular dysfunction, lipid profiles and oxidative stress in patients with IgA nephropathy.
- In patients with stable coronary artery disease, an independent and inverse association exists between n-3 fatty acid levels and inflammatory biomarkers.
- Omega-3 fatty acids improve endothelial function in peripheral arterial disease.
- Fish oil has a beneficial effect on blood viscosity in peripheral vascular disease.
- Fish oil supplementation improves walking distance in peripheral arterial disease.
- The omega-3 fatty acid docosapentaenoic acid (DPA)reduces the risk of peripheral arterial disease associated with smoking.
- Fish and long-chain omega-3 fatty acid intake reduce the risk of coronary heart disease and total mortality in diabetic women.
- Higher plasma concentrations of EPA and DPA are associated with a lower risk of nonfatal myocardial infarction among women.
- Omega-3 fatty acid consumption is inversely associated with incidence of hypertension.
- Fish oil, but not flaxseed oil, decreases inflammation and prevents pressure overload-induced cardiac dysfunction.
- The consumption of fish reduces the risk of ischemic stroke in elderly individuals.
- Fish consumption reduces the risk of ischemic stroke in men.
-
Eicosapentaenoic acid (EPA) may have a therapeutic role in attenuating pulmonary hypertension.
Did you like this information? You can download a PDF with 319 studies relevant to 250+ health benefits associated with Omega-3 fatty acids, linked back to the original citation on the National Library of Medicine, at our downloadable document store. Reminder: Professional and Basic members can download them with their reserve of accumulating GMI-tokens.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
Posted on:
Thursday, June 7th 2012 at 9:00 am
Written by:
Pat Robinson
- There is strong evidence that omega-3 fatty acids have a beneficial effect in bipolar disorder.
- Omega-3 fatty acid supplementation is associated with reduced mania and depression in juvenile bipolar disorder.
- Clinical studies have reported that oral fish oil supplementation has beneficial effects in rheumatoid arthritis and among some asthmatics.
- Fish oil improves tubular dysfunction, lipid profiles and oxidative stress in patients with IgA nephropathy.
- Dietary supplementation with flaxseed oil lowers blood pressure in dyslipidaemic patients.
- Omega 3 fatty acids improve the cardiovascular risk profile of subjects with metabolic syndrome, including markers of inflammation and auto-immunity.
- Omega-3 in modest doses reduces cardiac deaths, and in high doses reduces nonfatal cardiovascular events.
- Dietary supplementation with omega-3 fatty acids reduces the incidence of sudden cardiac death in patients with myocardial infarction.
- Omega-3 fatty acid reduce the total mortality and sudden death in patients with left ventricular systolic dysfunction.
- Raising blood levels of omega-3 fatty acid levels may be 8 times effective than distributing automated external defibrillators (AEDs), and 2 times more effective than implanting implanting cardioverter defibrillators (ICDs) in preventing sudden death.
- Omega-3 fatty acid supplementation reduces total mortality and sudden death in patients who have already had a heart attack.
- Consuming small quantities of fish is associated with a reduction in coronary heart disease.
- Omega-3 fatty acids and vitamin D supplementation results in a substantial reduction in coronary calcium scores and slowed plaque growth.
- Omega-3 fatty acids prevent atrial fibrillation after coronary artery bypass surgery.
- Omega-3 fatty acid supplementation has a therapeutic effect in children with ADHD.
- A combination of omega-3 and omega-6 fatty acids as well as magnesium and zinc consumption provide a beneficial effect on attentional, behavioural, and emotional problems of children and adolescents.
- Fish oil supplementation has a significant therapeutic effect on children with autism.
- Omega-3 fatty acids appear to be an effective treatment for children with autism.
- The consumption of omega-3 fatty acid supplements decreases homocysteine levels in diabetic patients.
- Omega-3 fatty acids improve macro- and microvascular function in subjects with type 2 diabetes mellitus.
- In patients with stable coronary artery disease, an independent and inverse association exists between n-3 fatty acid levels and inflammatory biomarkers.
- Omega-3 fatty acids improve endothelial function in peripheral arterial disease.
- Fish oil has a beneficial effect on blood viscosity in peripheral vascular disease.
- Fish oil supplementation improves walking distance in peripheral arterial disease.
- The omega-3 fatty acid docosapentaenoic acid (DPA) reduces the risk of peripheral arterial diseaseassociated with smoking.
- An 8-month treatment with omega-3 fatty acids (EPA and DHA) has a positive effects, such as decreasing inflammation, in patients with cystic fibrosis.
- Omega-3 fatty acids may have a protective effect against mucus over-production caused by pulmonary bacterial colonization in cystic fibrosis.
- Omega-3 fatty acid supplementation reduces inflammatory biomarkers, erythrocyte sedimentation rate, and interleukin-8 concentrations in cystic fibrosis patients.
- DHA increases resistance to Pseudomonas aeruginosa infection.
- EPA supplementation has therapeutic value in the treatment of chronic hepatitis C patients.
- EPA and DHA have therapeutic value in the treatment of systemic lupus erythmeatosus.
- Omega-3 fish oil reduces the severity of symptoms in patients with systemic lupus erythematosus.
- Fish and long-chain omega-3 fatty acid intake reduce the risk of coronary heart disease and total mortalityin diabetic women.
- Higher plasma concentrations of EPA and DPA are associated with a lower risk of nonfatal myocardial infarction among women.
- Omega-3 fatty acid consumption is inversely associated with incidence of hypertension.
- Fish oil, but not flaxseed oil, decreases inflammation and prevents pressure overload-induced cardiac dysfunction.
- The consumption of fish reduces the risk of ischemic stroke in elderly individuals.
- A moderate intake of EPA and DHA may postpone cognitive decline in elderly men.
- Omega-3 fatty acids may have a therapeutic effect on postpartum depression.
- Omega-3 fatty acids may have therapeutic value in the treatment of dry eye syndrome.
- Omega-3 fatty acid supplementation exhibits therapeutic value in the treatment of children with attention-deficit/hyperactivity disorder (ADHD) symptomatology.
- Fish consumption reduces the risk of ischemic stroke in men.
- Omega-3 Fatty acids supplementation prevents and reverses insulin resistance.
- Omega-3 fatty acids prevent the formation of urinary calcium oxalate stone formation.
- Omega-3 fatty acids are beneficial for children with bronchial asthma.
- Omega 3 fatty acid supplementation may contribute to the prevention of early preterm birth in both low-risk and high-risk pregnancies.
- Fish consumption is associated with a 63% reduction in prostate cancer-specific mortality.
- Omega 3 fatty acids decrease the severity of autoimmune disorders.
- Eicosapentaenoic acid (EPA) may have a therapeutic role in attenuating pulmonary hypertension.
- Omega-3 fatty acids resulted in an improvement in weight bearing in dogs with osteoarthritis.
- Primary open-angle glaucoma patients have reduced blood levels of DHA and EPA.
- Omega-3 fatty acids alleviate insulin resistance and fatty liver in obese mice.
- Intake of eicosapentaenoic and docosahexaenoic acids from fish may be associated with a reduced prevalence of allergic rhinitis.
- Cod liver oil (omega-3 Fatty Acids) reduces the need for NSAIDs in patients with rheumatoid arthritis.
- Omega-3 Fatty Acids has significant therapeutic benefits and drug sparing activity in the treatment of rheumatoid arthritis.
- Diets containing EPA and DHA have an inhibitory effect on breast cancer growth and metastasis.
- Dietary Omega-3 fatty acids may protect smokers against chronic obstructive pulmonary disease (COPD).
- Omega-3 fatty acids were shown to be more effective than placebo for depression in both adults and children in small controlled studies and in an open study of bipolar depression.
- The omega-3 fatty acid EPA is as effective as fluoxetine (Prozac) in treating major depressive disorder.
- A diet low in trans-unsaturated fat and rich in omega-3 fatty acids and olive oil may reduce the risk of age-related macular degeneration.
-
Higher intake of omega 3 fatty acids may reduce the risk of pneumonia.
Did you like this information? You can download a PDF with 319 studies relevant to 250+ health benefits associated with Omega-3 fatty acids, linked back to the original citation on the National Library of Medicine, at our downloadable document store. Reminder: Professional and Basic members can download them with their reserve of accumulating GMI-tokens.
Disclaimer:
This article is not intended to provide medical advice, diagnosis or
treatment. Views expressed here do not necessarily reflect those of
GreenMedInfo or its staff.
