New Drugs for Multiple Sclerosis

After decades of basic research on Multiple Sclerosis, the past five years have brought a rapid rollout of new and sophisticated drugs that are changing how this disease is managed and offering patients new hope.Two of these news drugs are Tysabri and Ampyra.

"We have a disease that's gone from having no treatments 20 years ago to having multiple treatment options," said Dr Timothy Coetzee, the chief research officer at the National Multiple Sclerosis Society. "There is a growing recognition that MS is becoming a manageable disease." In MS, the body's immune system damages neurons in the brain and spinal cord, attacking the myelin sheath that insulates these nerves. About 85 percent of patients start out with what is called relapsing-remitting MS, charaterized by flare ups or attacks that cause lesions to form on the brain and that affect the ability to walk, to see and to control the bladder, among other neurolical impairments.

These attacks are short lived, and patients typically recover from them. But more than half of patients eventually develop a progressive form of MS, causing the permanent loss of these functions. Doctors can now choose from eight disease modifying drugs, which relapses and thereby slow the progression of the disease. Some of the drugs also prevent brain neurons from dying off, now thought to be a major cause of permanent disability. There have also been advances in treating specific symptoms of MS. Within the past two years, three medicines have been approved specifically for MS symptoms: Ampyra to improve walking, Nuedexta for uncontrollable laughing or crying, and botox for urinary incontinence and spasticity in upper limbs.

"We're shooting for disease free status, where someone with MS is on a medicine and has not sign of MS," said Dr. Richard Rudick, director of the Mellen Center for Multiple Sclerosis Treatment and Research at the Cleveland Clinic. The first generation of MS drugs included mostly immune suppressing interferons delivered via injection or infusion. These are still the most widely used, reducing relapses by about one third. The new drugs are more sophisticated, targeting specific molecules involved in the disease, rather than simply tamping down the immune system to reduce inflammation in the brain.

Wonderful Health Benefits of the Lowly Potato

The potato is the second most consumed food in the United States, trailing only milk products. The average American eats 120 pounds of potatoes a year. That is 365 per person; or a potato a day. Potatoes are an important food staple and the number one vegetable crop in the world. Potatoes are available year round as they are harvested somewhere every month of the year.

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato.

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries and potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potenial contributor to a heart attack. But take away the extra fat and deep frying, and the baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer. Potatoes are a good source of vitamin B6, vitamin C, copper, potassium, manganese, and dietary fiber. They also contain a variety of phytonutrients that have antioxidant activity. Among these important health promoting compounds are carotenoids, flavonoids, and caffeic acid, as well an unique tuber storage proteins, such as patain, which exhibit activity against free radicals. A new analytical method developed by Agricultural Research Serice plant geneticist, Roy Navarre, has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commerically grown potatoes. Analysis of Red and Norkotah potatoes revealed that these potatoes phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers. Navarre's team also identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines. UK scientists at the Institute for Food Research have identified blood pressure lowering compounds called kukoamines in potatoes. They also contain high amounts of vitamin B6. About a cup contains 21 per cent of the daily requirement of this important vitamin. Vitamin B6 is involved in more than 100 enzymatic reactions. Enzymes are proteins that help chemical reactions take place, so vitamin B6 is active virtually everywhere in the body. Many of the building blocks of protein, amino acids, require B6 for their systhesis, as do the nucleic acids used in the creation of our DNA. Because amino and nucleic acids are such critical parts of new cell formation, vitamin B6 is essential for the formation of virtually all new cells in the body. Heme (the protein center of our red blood cells) and phospholipids (cell membrane components that enable messaging between cells) also depend on vitamin B6 for their creation. A single baked potato will also provide you with 11.7 per cent of the daily value for fiber, but remember the fiber in potatoes is mostly in their skin. If you want the cholesterol lowering, colon cancer preventing, and bowel supportive effects of fiber, be sure to eat the potato's flavorful skin as well as its creamy center.

Take the Wrong kind of Vitamin D Increases Death Rate by 2 Percent!

When the sun strikes you skin, vitamin D3 is produced by your body. This is the best source of Vitamin D3. The second best source of Vitamin D3 is to take supplements. Drisdol and Calcitriol are synthetic forms of vitamin D2; the form of vitamin D typically prescribed by doctors. But, this is NOT the type produced by your body in response to sun or safe tanning bed exposure. A recent meta analysis by the Cochrane Databae looked at mortality rates for people who supplemented their diets with vitamin D2 versus those who did so with vitamin D3, the form naturally produced by your body. The analysis of 50 randomized controlled trials, which included a total of 94,000 participants, showed: a six percent relative risk REDUCTION among those who used vitamin D3, but, a two percent relative risk INCREASE among those who used Vitamin D2.

Research shows vitgamin D3 is approximnately 87 percent more potent in raising and maintaining vitamin D concentrations and produces two to three fold greater storage of vitamin D than does vitamin D2. Vitamin D3 is also converted into its active form 500 percent faster.

Optimizing you vitamin D levels may be one of the most important steps you can take in support of your long term health. The ideal way to do this is by exposing large amounts of skin to sunlight or a safe tanning bed, but if you need to use an oral supplement, make sure you are taking Vitamin D3. The most important factor is your vitamin D serum level, which should ideally be between 50-70 ng/ml. When taking an oral vitamin D3 supplement, you should take enought to reach and maintain this therapeutic level. As a generic guideline, adults need to take about 8,000 international units (IU's) a day to reach this level. Optimizing your vitamin D levels may be one of the most important steps you can take in support of your long term health. There is overwhelming evidence that vitamin D is a key player in your overall health. This is understandable when you consider that is is not just a vitamin; it is actually a neuroregulator steroidal hormone that influences nearly 3,000 different genes in your body. Receptors that respond to the vitamin have been found in almost every type of human cell, from your brain to your bones. Just one example of an important gene that vitamin D regulates is your ability to fight infections, as well as chronic inflammation. it produces over 200 antimicrobial peptides, the most important of which is cathelicidin, a naturally occurring broad spectrum antibiotic. THIS IS ONE REASON WHY VITAMIN D3 CAN BE SO EFFECTIVE AGAINST COLDS AND INFLUENZA. The widespread vitamin D deficiency seen today is thought to be an important reason for many chronic diseases.

The Health Benefits of Coconut Water

Coconut water is the liquid part of the young coconut. When coconuts are immature, the endosperm or kernel is semisolid and jelly like. As the coconut matures, the endosperm becomes more solid and fibrous, developing into the firmer coconut meat with which we are familiar. As the coconut matures, the water inside is replaced by more coconut meat and air, so it best to harvest the water when the coconut is young.

Water from young immature coconuts offers a long and growing list of health benefits, distinct from the benefits of its counterpart, coconut oil. Coconut water is a powerhouse of natural electrolytes, vitamins, minerals trace elements, amino acids, enzymes, antioxidants and phytonutrients, and is low in sugar, but pleasantly sweet. It's great for post exercise rehydration, but also has anti-inflammatory properties, protects your heart and urinary tract, is a digestive tonic, improves your skin and eyes, supports good immune function, and can even help balance your blood glucose and insulin levels.

Coconut water is the richest dietary source of cytokinins, plant hormones that have anti-cancer, anti-aging, and anti-thrombolytic benefits in humans. Because coconut water is isotonic and sterile it is very similar to blood plasma and has been used intravenously in emerency situations for more than 60 years. Cytokinins found in coconut water have been found to exert an anti-aging effect on human cells and tissues. When human cells are exposed to cytokinins, aging slows down considerably. Cells treated with cytokinins don't undergo the normal degenerative changes. Researchers have suggested that if you consume a diet rich in cytokinins, you may experience anti-aging effects and have less risk for degenerative and age related diseases. Coconut water is the richest natural dietary source of cytokinins.

Cytokinins have also been found to have anti-thrombolytic properties so may lower your risk for blood clots. According to Dr. Bruce Fife, "In regulating cell growth, cytokinins prevent the mistakes that may lead to the development of cancer. Normal cells are kept healthy while cancerous cells are programmed to die, preventing them from growing and spreading. Subsequently, the anti-cancer effects of cytokinins have been well documented." High levels of mineral ions, especially potassium, in coconut water have been found to help prevent heart attacks. In one study 71 percent of people who drank coconut water experienced lower blood pressures.

Vitamin D3 Cuts Cancers by 60 Percent

Despite all the bad press linking sun exposure to skin cancer, there's no evidence at all to support it. There is, however, plenty of evidence to the contrary. Over the years, several studies have confirmed that appropriate sun exposure actually helps prevent skin cancer and other cancers as well. In fact, melanoma occurrence has been found to decrease with greater sun exposure, and can be increased by sunscreens.

There are two primary types of UV rays from sunlight, the vitamin D producing UVB rays and the skin damaging UVA light. Both UVA and UVB can cause tanning and burning, although UVB does so far more rapidly. UVA, however, penetrates your skin more deeply than UVB, and is the major factor in photoaging, wrinkles and skin cancers. The rising rates of melanoma documented over the last three decades are not due to sun exposure as often stated; researchers instead believe they are due to an increease in diagnoses of non-cancerous lesions classified, misleadingly, as "stage 1 melanoma". In other words non-cancerous lesions have now been classified as cancerous. This is the main reason that melanoma rates have tripled in the last 30 years. Exposure to sunlight, particularly UVB is protective against melanoma, or rather, the vitamin D3 your body produces in response to UVB radiation is protective. Optimizing your vitamin D3 levels through proper sun exposure or use of a safe tanning bed can reduce your risk of skin cancer and as many as 16 different types of cancer. The sun is your best source of vitamin D3 because when you expose your skin to sunshine, your skin synthesizes vitamin D3 sulfate. This form of vitamin D3 is water soluble and can travel freely in your bloodstream, unlike oral vitamin D3 supplements. Vitamin D3 is a steroid hormone that influences virtually every cell in your body, and is easily one of nature's most potent cancer fighters. So I want to stress again that if you are shunning all sun exposure, you are missing out on this natural cancer protection. Your organs can convert the vitamin D3 in your bloodstream into calcitriol, which is the hormonal or activated version of vitamin D3. Your organs then use it to repair damage, including damage from cancer cells and tumors. Vitamin D3 protective effect against cancer works in multiple ways, including: Increasing the self-destruction of mutated cells (which, if allowed to replicate, could lead to cancer). Reducing the spread and reproduction of cancer cells. Causing cells to become differentiated (cancer cells often lack differentation). Reducing the growth of new blood vessels from pre-existing ones, which is a step in the transition of dormant tumors turning cancerous. This applies not only to skin cancer but other types of cancer as well. Theories linking vitamin D3 to certain cancers have been tested and confirmed in more than 200 epidemiological studies, and understanding of its physiological basis stems from more than 2,500 laboratory studies, according to epidemiologist Cedric Garland, professor of Family and Preventive Medicine at the UC San Diego School of Medicine. Some 600,000 cases of breast and colorectal cancers could be prevented each year if vitamin D3 levels among populations worldwide were increased, according to previous research by Dr Garland and colleagues. Optimizing your vitamin D3 levels could help you to prevent at least 16 different types of cancer including pancreatic, lung, ovarian, prostate, and skin cancers. Light-skinned women who had high amounts of long term sun exposure had half the risk of developing advanced breast cancer (cancer that spreads beyond your breast) as women with lower amounts of regular sun exposure, according to a study in the American Journal of Epidemiology. The best source of Vitamin D3 is the sun, so a person should get a reasonable amount of sun exposure such a walking, outdoor activities and gardening. However, if you are on a tight schedule or it is winter time, it is a good idea to take vitamin D3 supplements. Most research suggests adults need about 8,000 international units (IU) of vitamin D3 a day.

B Vitamins Slow Memory Loss

Daily supplements of B vitamins slow the decline in mental function in people with mild cognitive impairment, says a new clinical trial. A daily combination of folic acid and vitamins B6 and B12 was associated with a 30 percent reduction in levels of the amino acid homocysteine and improvements in a range of mental tests.

"One interpretation of the data is that lowing homocysteine concentrations by administering B vitamins slows brain atrophy, which in turn slows both cognitive and clinical decline," wrote researchers from the University of Oxford and the Unviersity of Oslo. "Such an interpretation is consistent with several studies showing that whole brain atrophy rate is strongly correlated with decline in various cognitive measures. Wasting in the brain, or atrophy, is a common symptom of mild cognitive impairment (MCI) and can be an early warning to signs of dementia. One important factor determining the rate of atrophy appears to be raised concentations of the amino acid homocysteine. Previously, epidemiological studies have reported that high levels of homocyseine are associated with suspected or confirmed dementia. The farmingham study reported that people with homocysteine levels above 14 micromoles per liter of serum had twice the risk of dementia. Tissue and plasma concentrations of homocysteine are know to be determined by viamin B levels, as they are cofactors for enzymes involved in homocysteine metabolism. The new study investigated the links between vitamin B supplementation, homocysteine levels and cognitive function. The Vitacog study involved 266 people over the age of 70 with diagnosed mild cognitive impairment. Participants were randomly assigned to receive either a placebo or a B vitamin supplement providing 0.8 mg per day of folic acid, 0.5 mg of vitamin B12 and 20 mg of vitamin B6 for two years. At the end of the study the researchers report that homocysteine levels decreased by an average of 30 percent in the B vitamin group compared with the placebo. In addition, executive mental function was stablized in the B vitamin group compared with the placebo. When the Oxford and Oslo based scientist looked specifically at people with high homocysteine levels (greater than 11.3 micromoles per liter) they found that vitamin B supplementation was associated with significant improvements in global cognition, episodic memory and semantic memory.

Advanced Cancers Linked to Low Vitamin D3 Levels

More than three-quarters of people with a variety of cancers have low levels of vitamin D3, and the lowest levels are associated with more advanced cancers, a new study suggests. High dose supplements increased vitamin D3 levels to normal.

The best way to get the right level of vitamin D3 is through exposure to sunlight. Make sure that you spend plenty of time out in the sun. The next best way to maintain proper vitamin D3 levels is to take vitamin D3 supplements which are very inexpensive. You can also get some vitamin D3 from foods such as fatty fish, milk and fortified cereals. Research in the laboratory suggests that vitamin D3 has anti-tumor properties, regulating genes involved in the multiplication and spread of cancer cells. For the study, the researchers collected blood samples from 160 men and women with cancer and measured their levels of vitamin D3. The most common diagnoses were breast, prostate, lung, thyroid, and colorectal cancers.

Vitamin K2 Lowers Prostate Cancer by 35 Percent

An increased intake of vitamin K2 may reduce the risk of prostate cancer by 35 percent, suggest results from the European Prospective Investigation into Cancer and Nutrition (EPIC). The potential benefits of vitamin K2 were more pronounced for advanced prostate cancer, while vitamin K1 intake did not offer any prostate benefits, report the researchers from the German Cancer Research Center in Hiedelberg. The findings, based on data from the 11,319 men taking part in the EPIC Hiedelberg cohort, are published in the April, 2011, issue of the American Journal of Clinical Nutrition.

The study, by Katharina Nimptsch, Sabine Rohrmann and Jakob Linselsen, adds to an ever growing body of science supporting the potential health benefits of vitamin K2, most notable for bone and blood health, but also recently linked to improved skin health. The study has been welcomed by leading vitamin K researcher Cees Vermeer, PhD, from the VitaK and Cardiovascular Research Institute CARIM at the Unviersity of Maastricht, who said that the study was "high quality". "The anti-tumor effect of vitamin K2 has been suggested in several other (mainly Japanese) papers; in most cases these papers were based on smaller numbers, however. Also, in Japan it is usual to provide very high doses of the short-chain menaquinone-4 (45 mg/day or higher)," said Dr Vermeer. "The elegance of the Nimptsch paper is that the effect is found at nutritional doses of Vitamin K2," he added.

According to the European School of Oncology, over half a million new cases of prostate cancer are diagnosed every year world wide, and the cancer is the direct cause of over 200,000 deaths. More worryingly, the incidence of the disease is increasing with a rise of 1.7 percent over 15 years. A food frequency questionnaire was used to assess habitual dietary intakes at the start of the study, with vitamin K intakes divided into phylloquinone (Vitamin K1) and menaquinones (vitamin K2) and total and advanced prostate cancer in the Heidelberg cohort of the European Prospective investigation into Cancer and Nutrition.

The researchers documented 268 incident cases of prostate cancer during the 8.6 years of follow-up. Of these 113 cases were classified as advanced prostate cancer. While no reduction in the risk of prostate cancer was observed for vitamin K1 (phylloquinone), an increased intake of all menaquinones (vitamin K2) was associaed with a 35 percent reduction in risk. Furthermore, a strong association was documented when they considered only advanced prostate cancer, with increased intake of vitamin K2 linked to a 63 percent reduction in risk.

While dietary sources of vitamin K2 include meat and femented food products like cheese and natto, Nimptsch and co-workers report that vitamin K2 from dairy had a stronger inverse association with advanced prostate cancer than did vitamin K2 from meat.

Diabetes May be Linked to Alzheimer's

Studies show that there is a greater dementia risk for people with diabetes and prediabetes. People with diabetes may be twice as likely to develop memory problems and dementia as they age, including Alzheimer's studies show. This risk also apprears to be hightened among people with prediabetes-people who are on the verge of developing diabetes. Exactly how diabetes and dementia are linked is not fully iunderstood. But the new findings add to growing evidence that what is good for our hearts may also be good for our brains.

An important study was published in Neurology. In the study, 1,017 people 60 and older were given a glucose tolerance test to see if they had diabetes or prediabetes. Researchers from Kyushu University in Fukuoka, Japan, followed the participants for around 11 years and then tested them for dementia. In that time, 232 people developed Alzheimer's disease and other forms of dementia. Forty one of 150 people with diabetes developed dementia. By contrast, 115 of the 559 people without diabetes developed dementia. An increased risk for dementia was also found in people with prediabetes.

Zoe Arvanitakis, MD, says many questions remain regarding the relationship between diabetes and dementia. Arvanitakis is a neurologist at the Alzheimer's Disease Center at Rush Unviersity Medical Center in Chicago. For starters, how are the two conditions linked? There are some plausible explanation, she says. Diabetes is known to increase stroke risk, and strokes can lead to mental problems and dementia. If you lower you risk for diabetes, might you prevent the onset of Alheimer's disease or other types of age-related dementia? It is too early to say that, but "food that is good for the heart is also good for the brain," Arvanitakis says. Some of the same heart healthy habits that help lower diabetes risk, such as getting regular exercise and not smoking, may also improve the health of your brain. "It's too premature to say if you prevent diabetes, you would not develop dementia," she says.

There are other things besides diabetes and prediabetes that may increase risk for dementia, such as family history. "The mechanism linking diabetes and dementia still needs to be sorted out," Arvanitakis says. "It is important to stay healthy and prevent vascular risk factors from getting out of hand, If you have diabetes, get your blood sugar under control." Heart disease and stroke risk factors include high blood pressure, high cholesterol and obesity. Exercise regular and eat a balanced diet, too. "Hopefully, this will help in the long run, She says.

Rachel Witmer, PhD, says that it's not just diabetes and blood sugar abnormalities that may increase dementia risk either. She is a research scientist and epidemiologist at Kaiser Permanente Northern California Division of Research in Oakland, California. Previous studies have shown that high cholesterol levels also raise a person's risk for developing Alzeheimer's disease and other types of dementia. "The silver lining to the cloud is that yes, vascular risk factors are also associated with dementia, but they are modifiable," she says. "You can change your cholesterol levels with exercise and diet." The same holds true for diabetes and prediabetes. "Understand that what is good for the heart is good for the brain and even though dementia shows up late in life, you need to start thinking about it sooner," Whitmer says.

The Spice Turmeric Fights Many Types of Cancer

The active substance in turmeric is curcumin. Curcumin also give turmeric its yellow orange color. Turmeric has been extensively researched and has been found to have many health applications. It is becoming increasingly popular as a supplement. Each 100 grams of turmeric contains three to five grams of curcumin. The ancient Chinese and Indian systems of medicine have recognized curcumin's beneficial properties for thousands of years. Curcumin is best know for its reduction of inflammation in the body. Chronic inflammation is an underlying factor in many, if not most, chronic disease. This compound influences over 700 genes and more than 100 different pathways once it enters the cell.

A 2008 study in Cancer Prevention Research, found that curcumin inhibits breast cancer cell motility and invasion by directly inhibiting the function of alpha6beta4 integrin, which suggests it may serve as an effective therapeutic agent in tumors that overexpress alpha6beta4. (Alpha6beta4 is associated with cancer progression by contributing to apoptosis resistance and metastasis)

In 2009 a study in molecular Pharmacology found that curcumin inhibits pancreatic cancer cell growth and acts as a chemosensitizing agent. Other research from 2009 found that curcumin induces programmed cell death in lung cancer cells. A 2010 study concluded that curcumin has the potential to target cancer stem cells. A new study found that curcumin to be an effective agent against glioblastoma which is a fatal type of brain cancer. Curcumin appears safe for the treatment of all types of cancer.

IN INDIA WHERE TURMERIC IS WIDELY USED IN THE DIET, THE PREVALENCE OF FOUR COMMON U.S. CANCERS--COLON, BREAST, PROSTATE AND LUNG--IS 10 TIMES LOWER THAN IN THE UNITED STATES. Prostate cancer, which is the most frequently diagnosed cancer in U.S. men, is rare in India and this is attributed, in part, to the curcumin in turmeric.

Curcumin combats cancer in a number of different ways:

It Inhibits the proliferation of tumor cells.

It inhibits the transformation of normal cells to tumor cells.

It helps your body destroy mutated cancer cells so they cannot spread throughout your body.

It decreases inflammation.

It inhibits the synthesis of a protein thought to be instrumental in tumor formation.

It prevents the development of additional blood supply necessary for cancer cell growth.

What type of turneric is best? For use in cooking, choose a pure turmeric powder rather than a curry powder. At least one study has found that curry powders tend to contain very little curcumin, compared to turmeric powder.

There are no products commercially available for use against cancer, and you should know that not only are relatively high doses required, curcumin is also not absorbed very well. A typical anti-cancer dose can be as high as three grams of good bioavailable curcumin extract, three to four times daily.

One way to work around this is to make for yourself a microemulsion from curcumin powder. To do that, mix one tablespoon of the powder into 1-2 egg yolks, along with a teaspoon or two of melted coconut oil. Then, use a high-speed hand blender to emulsify the mixture.

Another way that you can use to increase absorption is to add one tablespoon of curcumin powder to a quart of boiling water. (It must be boiling when you add the powder as it will not work as well if you use cooler water.) After boiling it for 10 minutes you will have created a 12 percent solution, which you can drink once it has cooled. It is best to drink the solution within six hours as the curcumin will gradually fall out of solution.

Cocoa Drops Heart Disease by 38 Percent and Stroke by 29 Percent

The Kuna Indians living on islands of the coast of Panama have among the lowest rates of heart disease, high blood pressure and stroke found anywhere in the world. This is how they do it. They harvest cocoa pods off cocoa trees,and then ferment and dry the seeds. The ground seeds are then put in a pot of boiling water with bananas which provide sweetening. They drink four to five cups of this cocoa a day.

In the January 24th Proceedings of the National Academy of Sciences at the Coca Symposium, Norman K. Hollenberg reviewed data he's gleaned from studying two genetically similar populations of Kuna Indians, people renowned for their cocoa consumption. One group of the Kuna lives on the San Blas Islands off Panama. The other consists of migrants residing on the mainland in Panama City.

In an earlier work, Hollenberg reported that the island dwelling Kuna had significantly lower blood pressue than their mainland kin did. One difference between the populations: The islanders drank an average of 5 cups of cocoa daily, but the mainland group downed fewer than 4 cups per week.

Schmitz notes that the two populations also drank different cocoas. Traditionally, island dwelling Kuna take fresh picked cocoas beans and dry them under the sun. Then, they grind the beans into a powder for use in foods and drinks. "Effectively," he says, "they're consuming about as close to fresh cocoa as one can get." By contrast, the islanders' mainland kin now tend to drink commercial cocoas that have been as heavily processed as U.S. cocoas. The products also retain as little of the starting flavanols as most U.S. products do.

At the Cocoa Symposium, Hollenberg reported that dramatic long term benefits may be attributable to the islanders' cocoa habit: Their death rate from heart disease is less than 8 percent of that in Kuna mainlanders, and cancer kills only 16 percent as many islanders. The two populations were matched for age, weight, and a number of other factors that might affect heart and cancer risks.

Hollenberg concludes that the Kuna epidemiological daqta, although preliminary, "indicate that a flavanol rich diet may provide an extraordinary benefit in the reduction of the two deadliest diseases in today's world.

One of the most important flavonoids in cocoa seems to be epicatechin. Several U.S. food companies have products that contain high levels of epicatechin. One can also buy raw cocoa beans. Just Google the words, raw cocoa beans, and you can see a number of companies that sell the beans.

Painkillers Increase Risk of Miscarriage

Women who use certain painkillers early in pregnancy may have an increased risk of miscarriage, a new study suggests. The study published in the Canadian Medical Association Journal looked at use of non-aspirin, non-steroidal anti-inflammatory drugs, also know as NSAID, during the first 20 weeks of gestation., Researchers found women in who had used NSAIDs after conceiving, MORE THAN DOUBLED THEIR RISK OF HAVING A MISCARRIAGE.

"We consistently saw that the risk of having a spontaneous abortion was associated with gestational use of diclofenac, naproxen, clecoxib, ibuprofen and rofecoxib along or in combination," said senior researcher Anick Bernard, of the University of Mongtreal's CHU Sainte-Justine Research Center.

Researchers used data from the Quebec Pregnancy Registry, an ongoing registry of all pregnancies in Quebec since 1997. They compared the medical records of 4,705 who miscarried with 47,050 pregnant women who delivered a child. Of the women who had a miscarriage 7.5 percent had filled one or more prescriptions for NSAIDs during pregnancy, compared to less than 3 percent of the women who did not miscarry.

Researches noted that in Canada, most NSAIDs are available through prescription only, and they defined exposure to non-aspirin NSAIDs as having filled at least one prescription for any type of nonaspirin NSAID before a woman became pregnant or during early pregnancy.

How do those kinds of drugs affect a pregnancy? "Theoretically, implantation and normal growth of an embryo depends on a class of drugs called prostaglandins, and these drugs inhibit prostaglandins, a chemical that's important for normal fetal growth," explained Dr Douglas Richard, an OB/GYN at Intermountian Medical Center.

Women shouldn't panic if they are pregnant and taking some of these medications, "because the odds ratio, the increased risk, is really not that high," Richard said. He said a lot of people in general assume that because something is over the counter that it's safe. Richards suggests women shouldn't take any pills during pregnancy, if they can help it, and to contact their doctor if they have questions.

Cranberries, Best of Super Foods

Scientists say that cranberries have many health benefits. Here are some:

The cranberry is the number one antioxidant, containing the highest concentration of phenols, a type of antioxidant that is thought to reduce the risk of chronic diseases such as cancer, stroke and heart disease (Unviersity of Scranton).

Cranberries contain a compound that helps prevent metastasis, the spread of cancer to other parts of the body (University of Massachusetts-Dartmouth). Cranberries may also improve chemotherapy for ovarian cancer (Rutgers university).

Cranberry juice, long recognized for its ability to lessen urinary tract infections, also works against a number of gastrointestinal viruses (St. Francis College).

The cranberry has several antioxidant (flavonoids) that fight off the bacterium that causes tooth decay (University of Rochester School of Medicine and Dentistry).

There is considerable evidence that cranberries can reduce the damage from stroke (Unviersity of Massachusetts-Dartmouth); improve the health of the heart (University of Wisconsin-Madison); and work like antibiotics on E. coli, a class of microorganisms responsible for human illnesses ranging from kidney infections to gastroenteritis (Worcester Polytechnic Institute).

Scientists at the Worcester Polytechnic Institute in Worcester, Mass., have been working for years to come up with an explanation as to how cranberries ward off urinary tract infections. Researchers have long suspected that the berries must do something to stop harmful bacteria from latching on to the lining of the urinary tract.

Terri Camesano, associate professor of chemical engineering at WPI, heads a team of researchers who have found that cranberry juice causes chemical changes in the bacteria. Those changes work in several ways to create a barrier that keeps the bacteria from even getting close to the lining. For example, cranberry juice causes tiny tendrils on the surface of E. coli to become compressed, reducing the bacteria's ability to latch on to the lining.

If the bacteria can't attach to the sides of the urinary tract, it can't do its damage. The research suggests that the juice is extremely powerful, even in very diluted form. Only a five percent solution is required to reduce the bacteria's ability to latch on to the urinary tract.

Of course, most of this is not new. According to Darren Lynch of Beth Israel Medical Center in New York, cranberries have been used since at least the 17th centrury to treat blood disorders, stomach ailments, loss of appetite, scurvy and cancer. When the pilgrims first arrived in this country, they found that Native Americans were using the berries to treat bladder and kidney ailments.

Purple Potatoes Reduce Blood Pressure Without Weight Gain

Two servings of potatoes per day will reduce blood pressue without causing weight gain new research shows.

The scientists reported on the research-done on a group of 18 overweight people with high blood pressure-at the 242nd National Meeting & Exposition of the American Chemical Society, reporting that average diastolic blood pressure reading dropped by 4.3 percent, and the average systolic blood pressure reading dropped by 3.5 percent after consuming between six and eight small microwaved purple potatotes with skins and without oil twice daily for a month.

"The potato, more than perhaps any other vegetable, has an undeserved bad reputation that has led many health conscious people to ban them from their diet," said Dr Joe Vinson, who headed up the research."Mention potato and people think fattening, high carbs, empty calories. In reality, when prepared without frying and served without butter, margarine or sour cream, one potato has only 110 calories and dozens of healthful phytochemicals and vitamins. We hope our research helps to remake the potato's popular nutritional image."

The authors said that the purple potatoes used in the study are becoming more widely available in supermarkets and especially in specialty food stores and farmers' markets. They explained that althought purple potaotes were used in he current study-because the purple skin is especially rich in photochemicals-they believe that red skin potatoes and white potatoes may have similar effects.

Vinson noted that other studies have identified compounds in potatoes that have effects in the body similar to those of the well know ACE-Inhibitor medications- a mainstay for treating high blood pressure.

Other phytochemicals in potatoes occur in amounts that rival broccoli, spinach and Brussels sprouts, and also may be involved, Vinson Added

The Most healthy Oil on the Planet

Krill oil is the best source of animal based omega-3 dietary fats. Krill oil has the identical fats as fish oil but has a far higher quality source due to astaxanthin protecting the perishable fats and the phospholipids that massively increase the absorption of the fats

Omega-3 fats are essential to the health of your heart and your brain, but new research is emerging revealing many many benefits of this most important natural source of fat.

Most people are very deficient in omega-3 fats and they consume way too many damaged omega-6 fats (damaged by heating them), which are found in vegetable oils and processed foods. The ideal ratio is 1:1, but the average American's ratio is more like 20:1 in favor of omega-6. Because of this great imbalance, you need to supplement your diet with krill oil and reduce your intake of omega-6 oils to bring this ratio into a more healthy ratio.

There are both plant and animal sources for amega-3 fats and there are differences between them. All have different ratios of three important omega-3 fatty acids-ALA, EPA and DHA. DHA is the most important for your brain. EPA is also required by your brain,but in smaller amounts.

Plant based omega-3 sources like flax,hemp and chia seeds are high in ALA, but low in EPA and DHA. Although ALA is an essential nutrient, it is important to remember that the conversion of ALA to the far more essential EPA and DHA is typically quite inhibited by impaired delta 6 desaturase, an enzyme necessary for you to convert the ALA into the longer chain EPA and DHA.

Elevated insulin levels impair this enzyme and more than 80 percent of the U.S. population has elevated insulin levels. Because of this it is important to include animal based sources of omega-3 fats in your diet.

Krill is superior to fish oil in the following ways:

Krill oil may be 48 times more potent than fish oil according to a 2011 study published in the journal Lipids.

Krill oil contains phospholipids which is the form that the body can use. This means krill oil is absorbed very quickly and can cross the brain barrier, so it is able to reach important brain sructures.

Fish oil is quite perishable and subject to oxidation and oxidation leads to the formation of free radicals. Fish oil is weak in antioxidant content, but krill oil contains astaxanthin which is probably the most potent antioxidant in nature making krill oil very stable.

Fatty acids are water soluble, but they can't be transported in their free form in your blood. They require packaging into lipoprotein vehicles. The omega-3s in krill are already in these perfect packages,so your body doesn't
have to do anything to them to prepare them for transport in your bloodstream. Also phospholipids are one of the principle compounds in high density lipoproteins (HDL) which you want more of.

Three studies in 2009 showed that omega-3 fat deficiency might cause or contribute to up to 96,000 premature deaths each year. Omega-3 oil can reduce your risk for metabolic syndrome, obesity and type-2 diabetes.

Omega-3 oil helps protect your brain and nerves. DHA is converted into substances called neuroprotectins. Alzheimer's disease is associated with a shortage of these neuroprotectins. Fats make up about two-thirds of your brain tissue. Myelin, the protective sheath that covers your neurons, is composed of 30 percent protein and 70 percent fat. Omega-3 fats are important to infants and children for proper cognitive development and vision.

A study published in April 2010, found that older adults with higher blood levels of omega-3 fat were 33 percentg less likely to develop Alzheimer's disease and 38 percent less likely to develop dementia than those with lower omega-3 levels.

A 2010 study found omega-3 fat so effective for treating psychotic disorders that they concluded omega-3s are a safe altenative to anti-psychotic drugs. Researchers also stated that omega-3s may delay the onset of schizophrenia.

Low concentration of EPA and DHA are known to accelerate congnitive decline and increase your risk for mood swings and mood disorders. Those suffering from depression have been found to have lower levels of omega-3 in their blood, compared to nondepressed individuals. A 2010 study involving 46 depressed elderly women concluded that omega-3 supplementation is an effective treatment for depression and can improve quality of life.

Salt Intake Linked to Cognitive Decline

A high salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.

The study published in the journal, Neurobiology of Aging, reports that older adults who lead sedentary lifestyles and consume a lot of sodium in their diet may be putting themselves at risk for more than just heart disease.

The researchers, led by Dr. Alexandra Fiocco from the University of Toronto, Canada, said the findings may have significant public health implications, by emphasizing the importance of addressing multiple lifestyle factors that can impact brain health.

"We have generated important envidence that sodium intake not only impacts heart health, but brain health as well," said Fiocco. "The results of our study showed that a diet high in sodium, combined with little exercise, was especially detrimental to the cognitive performance of older adults," she explained.

The study followed the sodium consumption and physical activity levels of 1,262 healthy older men and women living in Quebec, Canada, over three years. The adults were recruited from a large pool of participants in the Quebec Longitudinal Study on Nutrition and Successful Aging (NuAge).

Participants were assessed as low, mid or high level sodium consumers based on a food frequency questionnaire they each completed. The researcher team then used a modified Mini-Mental State Examination to measue cognitive function in participants at year one (baseline) and annually for three additional years.

While a sedentry lifestyle and high salt intake was found to be associated with cognitive decline, the researchers noted that individuals with low activity levels, but low sodium intake were associated with cognitive maintenance over 3 years.

"Thus, the combination of low levels of physical activity and high levels of sodium intake is particularly detrimental to cognitive health," said the researchers.

"This study suggests that sodium intake reduction, especially in low physical activiey older adults, may further improve brain health in late life," they added.

"The good news is that sedentary older adults showed no cognitive decline over the three years that we followed them if they had low sodium intake," said Fiocco.

Dr. Carol Greenwood, senior author of the study added that the data from the study is "especially relevant as we know that munching on high salt processed snacks when engaged in sedentary activities, such as watching TV or playing in front of the computer, is a frequent pastime for many adults."

New Evidence for Stop Smoking

My own father died from smoking cigarettes. After his death, I looked at his death certificate. The doctor wrote on the certificate that he had died of the effects of tobacco abuse. For some time after his death, I would have a emotional reaction when I would see someone smoking, wondering how anyone could be smoking.

Studies have shown that cigarettes kill 443,000 people every year in the United States due to chronic obstructive pulmonary disease (COPD), cancer, heart disease, lung disease and other causes. In fact, one in every five Americans dies of a smoking related illness.

Even tiny amounts of cigarette smoke harm your lungs and DNA according to a released report by the Surgeon General. The chemicals in tobacco smoke reach lungs quickly ever time you inhale, causing damage immediately. The more you smoke, the harder it is for your body to repair DNA damage or respond to treatment if you develop cancer.

SOME REASONS TO STOP SMOKING:

1. Smokers die young. Smoking is the number one cause of preventable disease
and death in the United States. Half of all long term smokers are killed
by smoking related diseases. Besides COPD, smokers risk cancer of the
mouth, throat and lungs, as well as asthma, chronic bronchitis and
emphysema. They are also more prone to high blood pressure, high levels
of LDL (bad) cholesterol, stroke and heart disease. If you smoke your
risk of dying from a heart attack is 2-4 times greater than a monsmoker's.

2. Smoking is a major cause of depression, in fact smokers are twice as
likely as non smokers to be depressed.

3. Smoking can make you infertile. Female smokers may have a harder time
getting pregnant and male smokers generally have a low sperm count.
Smoking appears to accelerate the loss of eggs and reproductive function
and may advance the time of menopause by several years.

4. Women who smoke during pregnancy are more likely to experience life
threatening ectopic pregnancies, in which the fertilized egg begins to
develop in the slender fallopian tube instead of the uterus.

5. Children imitate tgheir parents. If you smoke in front of your children,
there is a good chance you children will smoke. One study shows that
55 percent of children whose parents were smokers plan on being
smokers in the future.

6. You will have 10 times more wrinkles. Smoking accelerates aging. It
inhibits the body's ability to repair damage caused by the environment.
The damage is more than skin deep. Smokers with prominent wrinkles are
five times more likely to suffer from COPD than non smokers. Smokers
also have pale, ashen skin and yellowing teeth, fingers and fingernails.

The good news. Your body begins to heal just 12 hours after your last
cigarette according to the National Cancer Institute. But it will take up to three months for improved lung function and circulation.

Calcium Supplements Increase Heart Disease by 30 Percent

Green Med Info reported, "Calcium supplements... increase the risk of cardiovascular events, epecially myocardial infarction...A reassessment of the role of calcium supplements in osteoporosis management is warranted."

The medical industries for years has promoted taking calcium supplements to promote strong bones. The latest studies show that taking calcium supplements do not increase bone strength, but calcium from natural foods do. Bones are made up of over a dozen minerals and these minerals need to be in the foods that we consume preferably unprocessed foods. Eating a diet rich in fresh, raw whole foods that maximize natural minerals so that your body has the raw materials it needs is the best way to go.

Vitamin D3 and vitamin K2 work together to take the calcium in our foods and deposit it in the bones. Vitamin D3 is obtained from the sunlight that hits the skin or from supplements. Vitamin K2 comes from cheese, natto or green leafy vegetables or from supplements. The very best thing we can do to have healthy hearts and arteries is to see that we have the proper levels of vitamin D3 and vitamin K2.

90 percent of the buildup in our arteries is calcium and 10 percent is cholesterol. Calcium supplents deposit calcium in the arteries and harden the arteries and impair their ability to expand. This is particularly important for postmenopausal women, because hormone balance is necessary for proper calcium signaling which is directing your body to deposit calcium into your bones. When hormones fall out of balance, this signaling causes calcium to slowly exit the bones and become deposited in the arteries instead. This is the reason why heart disease for women rapidly increases to the level of men after menopause. One of the best ways to get strong bones is to get plenty of exercise.

A 2004 study showed that people with excess calcium in their coronary artery and who take statins have A 17-FOLD HIGHER RISK OF HEART ATTACKS than do those with lower arterial calcium levels; RESEARCHERS CONCLUDED THAT THE TWO MOST DEFINITIVE INDICATORS OF HEART ATTACK WERE LDL LEVELS AND CALCIUM BUILD-UP.

A 2001 study from the American Journal Clinical Nutrition found men who consumed more than 600mg calcium a day from dairy products showed a 32 percent higher risk of prostate cancer than men consuming less than 150mg per day and each additional increase of 500mg calcium from dairy was associated with another 16 percent increase in prostate cancer risk.

A 2009 study by the American Journal Epidemiology found that men consumng the most calcium from FOOD were 25 percent less likely to die over the next decade.

The Latest on Atherosclerosis or Heart Disease

First the good news on how to prevent heart disease. A heart healthy diet, regular exercise and if you are overweight, reduce your weight to the right level. A few comments on diet. Diet is very critical to good heart health. Many doctors recommend that you reduce as much as possible the use of sugar and carbs in your diet. They also recommend that you eat lots of fresh fruits and vegetables and salads.

What causes atherosclerosis? Researchers say that one of the key factors is inflammation. This process is the same that that causes infected cuts to become swollen, red, hot and painful. Inflammation is behind all phases of the disease, from the creation of plaques to their growth and rupture. When microbial invaders threaten to hurt us, inflammation helps to ward off infection. In the case of atheroscleroisi, the inflammation proves harmful.

The clearest picture of inflammation's role in the onset of atherosclerosisw comes from investigation into low density lipoprotein, also called bad cholesterol.LDL particles, composed of fatty molecules (lipids) and protein, transport cholesterol (another lipid) from their source in the liver and intestines to other organs. Researchers have long known that although the body needes LDL and cholesterol, excessive amounts promote atherosclerosis.

It is now clear that the trouble begins when LDL from the blood collect in the intima, the part of the arterial wall closest to the bloodstream. At reasonable concentrations in the blood, LDLs can pass in and out of the intima, which consists mainly of the endothelial cells that line vessel walls, the underlying extracellular matrix (connective tissue), and a smattering of smooth muscle cells (matrix producers). But in excess, LDLs tend to become stuck in the matrix.

As the lDLs accumulate, their lipids undergo oxidation (similar to the process that rust pipes and spil butter) and their proteins undergo both oxidation and glycation (binding by sugars). Cells in the vessel wall seem to interpret the changes as a danger sign, and they call for reinforcements from the body's defense system. Plaque bulds up inside the walls of the arteries. Plaques tend to push outward and so do not slow the flow of blood. Over time however, the plaques will start to push inward and restrict the flow of blood. About 15 per cent of heart attacks are caused when plaques push inward and stop the flow of blood. About 85 per cent of heart attacks occur suddenly after a plaque's fibeous cap breaks open, prompting a blood clot to develop over the break. The plaques most likely to fracture posses a thinned cap, a large lipid pool and many macrophages, and their vulnerability stems, as in earlier stages of atherosclerosis, from inflammation.

As indicated at the beginning of this article, you want to restrict your use of sugars and carbs. High blood sugar plays in inportant role in promoting heart disease. You need to keep you blood sugar level under 100. Most people with diabetes died from heart disease as their high blood sugar greatly harms their blood vessels.

Reducing Cancer Risk by Eating Cruciferous Vegetables

Cruciferous vegetables are members of the cabbage family and include cress, bok choy, broccoli, brussels sprouts, kale, cauliflower and of course cabbage. All studies show that eating three to four ounces servings several times a week reduce the risk of many types of hormone dependent cancers.
One of the beneficial compounds in cruciferous vegetables is sulforaphane and it targets prostate and other hormone dependent cancers such as breast cancer. One study led by Dr Emily Ho, associate professor from the Linus Pauling Institute at Oregon state Uniersity found that cruciferous vegetables contain high levels of the powerful natural compound chemically known as glucosinolates. In the human body glucosinolates are broken down into surloraphane that exert portective anti-cancer characteristics.
The study demonstrated that sulforaphane is an inhibitor of histone deacetylase, or HDAC enzymes. HDAC enzymes are theorized to develop in the body as a result of metabolic inefficiency resulting from systemic inflammation and low antioxodant status. HDAC enzymes provide fuel to the cancer initation and progression processes when they occur in excess and their action runs unabated. HDAC inhibition is currently an important research area targeted by Big Pharma and synthesized drugs that can be addressed with natural nutrients from food and lifestyle modifications.
The botton line to all of this is to include cabbage family vegetables in your diet several times a week and you will reduce the risk of hormome dependent cancers such as breast cancer and prostate cancer.

Olive Oil reduces Stroke Risk by 41 Percent

The American Academy of Neurology in their publication, Neurology, provides evidence that the regular consumption of olive oil can help lower the risk of stroke. Scientists say that olive oil taken as part of a healthy diet can lower the risk of stroke by 41 percent.
Researchers examined the medical records of 7,625 aging adults 65 or older from three cities in France. Participants were in generally good health and had no prior history of stroke. Olive oil consumption was determined by use of dietary questionnaire and usage was broken down into three groups (none, moderate and intense) based on regular consumption habits. It is signifiacant to note that virtually all olive oil consumed was extra virgin and cold pressed. This type of minimally processed oil has also been found to lower the risk of heart disease in prior studies.
Participants were followed for a period of five years, and 148 stokes occurred during that time span. After considering dietary,lifestyle and medical history, researchers found that those with the highest intake of extra virgin olive oil were 41 percent less likely to suffer a stroke compared with those with the lowest consumption of the monounsaturated oil. In a secondary arm of this study where plasma fatty acid measurements were available, individuals with the highest oleic acid (olive oil fraction) were found to experience a 73 percent lower risk of stroke.
RESEARCHERS NOTED THAT OLIVE OIL CONSUMPTION IS ASSOCIATED WITH LOWER RISK OF CARDIOVASCULAR DISEASE, DIABETES, HIGH BLOOD PRESSUE, LIPID ABNORMALITIES AND OBESITY. Extra virgin olive oil is know to be a rich source of natural polyphenols from the olive fruit; it alters the oxidized, sticky nature of LDL cholesterol that is implicated with plaque build up in the arteries.
Nutritionists recommend that most people should add 1 to 2 tablespoons of extra virgin oilive oil a day to reap the powerful health benefits of olive oil.

How to Reduce Your Chance of Getting Cancer

Modern medicine does not address the underlying causes of cancer. Instead, most of the research is directed toward expensive drugs that target late forms of the disease and greatly pad the drug companies' wallets, but simply do not prevent or "cure" cancer.

Cancer rates are still on the rise and the disease is expected to kill more than 13 million people a year by 2030, almost double the number who died in 2008. Cancer has now surpassed heart disease as the number one killer of Americans between the ages of 45 and 74. The odds are now very high that you or someone you know has cancer,is dying or has already died from it.

Cancer is mostly a man made disease. This a result of humans veering too far off course and avoiding health sustaining diets and activities, while embracing a highly unnatural sedentry, stress filled lifestyle with exposure to excess chemicals all around.

Some of the major causes of cancers:

Lack of sunlight which results in a low level of Vitamin D3

Obesity, stress, poor sleeping habits and lack of excercise

Pharmaceutical drugs

Processed and artifical foods

Exposure to pesticides and chemicals

WAYS TO REDUCE THE RISK CANCER

1. Avoid fructose and sugar

It is clear that if you want to avoid cancer, or are currently undergoing cancer treatment,you absolutely must avoid all forms of sugar, especially fructose. This is largely due to its relation to insulin resistence.

According to Lewis Cantley, director of the Cancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, as much as 80 percent of all cancers are "driven by either mutations or environmental factors that work to enhance or minic the effect of insulin on the incipient tumor cells."

Craig Thompson, President of Memorial Sloan-Kettering Cancer Center in New York says the cells of many human cancers come to depend on insulin to provide the fuel (blood sugar)and materials they need to grow and multiply. Insulin and insulin like growth factor (and related growth factors) also provide the signal, in effect, to do it.

Some cancer centers, such as the Cancer Centers of America, place their patients on strict low sugar and low grain diets. Conventional medicine in general has been woefully lax when it comes to highlighting the health dangers of a high sugar diet.

2. Optimize vitamin D3

There is overwhelming evidence pointing to the fact that vitamin D3 deficiency plays a crucial role in cancer development. Researchers within this field have estimated that about 30 percent of cancer deaths could be prevented each year simply by optimizing the vitamin D3 levels in the general population.

You can decrease your risk of cancer by more than half by simply optimizing your vitamin D3 levels with sun exposure or by taking vitamin D3 pills.

3. Exercise

There is compelling evidence that exercise can slash your risk of cancer. One of the primary ways exercise lowers your risk for cancer is by reducing elevated insulin levels, which creates a low sugar environment that discourages the growth and spread of cancer cells.

For example, physically active adults experience about half the incidence of colon cancer as their sedentary counterparts, and women who exercise regularly can reduce their breast cancer risk by 20 to 30 percent compared those who are inactive.

4. Diet

Only 25 percent of people eat enough vegetables. Cruciferous vegetables in particular have been idenified as having potent anti cancer properties.

Coconut Oil Trims Waistlines and Improves Overall Health

Studies have shown that dietary supplementation with coconut oil resulted in the reduction of waist circumference and other benefits.

A randomized, double-blind clinical trial divided women into two groups-one received daily dietary supplements of soybean oil and another received a similar amount of coconut oil. Both groups were instructed to follow a balanced low caloric diet and to walk for 50 minutes a day.

The group taking coconut oil has a REDUCTION in waist circumference. The group taking soybean oil had an INCREASE in waist circumference.

A little bit of history. Prior to 1920 HEART DISEASE was actually a rarity. In the 1950's, rates began to rise in step with the increase consumption of hydrogenated vegetable oils (trans fat), which replaced saturated fats like butter, lard and coconut oil that had been the norm in previous decades. Heart disease has gone from being a rarity to being the leading cause of death in the United States!

The soybean and vegetable oil industry in order to increase its marketshare has done massive negative advertising against saturated fats suggesting they cause heart disease when in fact the reverse it true. Today, soybean oil makes up 68 percent of the vegetable oils and fats consumed by Americans.

In the above study, here are all the results:

THE COCONUT OIL GROUP

Increased levels of HDL (good cholesterol)
Decreased LDL/HDL ratio
Reduced waist circumference/abdominal obesity

THE SOYBEAN OIL GROUP

Increased total cholesterol
Increased LDL (bad cholesterol)
Increased LDL/HDL ratio
Decreased HDL (good cholesterol)
No reduction in waist circumference/abdominal obesity

Polyunsaturated fats (soybean and other vegetable oils) tend to go rancid(become oxidized) during cooking and processing, and once this happens, the free radicals created can wreak havoc in your body, attacking cell membranes and damaging DNA/RNA strands. Arterial plaque is the result of free radical damage in your blood vessels, which is the hallmark of cardiovascular and heart disease.

Excess consumption of polyunsasturated fats has also been linked to other diseases and health problems:

Increased cancer risk
Digestive disorders
Immune system dysfunction
Reduced learning ability
Liver and lung damage
Stunted growth
Damage to reproductive organs
Weight gain

MULTIPLE STUDIES ON PACIFIC ISLAND POPULATIONS WHO GET 30-60 PERCENT OF THEIR TOTAL CALORIC INTAKE FROM FULLY SATURATED COCONUT OIL HAVE ALL SHOWN NEARLY NON-EXISTENT RATES OF CARDIOVASCULAR DISEASE!

Coconut oil can be helpful for pregnant women, nursing moms, the elderly, those concerned about digestive health, athletes, and those who want to enhance overall health. One of the explanations for its broad health applications is because it is rich in lauric acid, which your body converts to monolaurin-a compound also found in breast milk that strenghens a baby's immunity.

Its medium chain fatty acids,or triglycerides (MCT's), also impart a number of health benefits, including raising your body's metabolism and fighting off patheogens such as viruses, bacteria and fungi. Capric acid present in smaller amounts helps to do the same thing.

Coconut oil is also excellent for your thyroid. Coconut oil also serves as a natural treatment for Alzheimer's disease, as MCT's are a primary source of ketone bodies which act as an alternate source of brain fuel that can help prevent the brain atrophy associated with dementia.

Stress Increases Cancer, Heart Disease and Rheumatoid Arthritis

A little stress can do us good. It pushes us to compete and innovate. But chronic stress can increase the risk of diseases such as cancer, heart disease, rheumatoid arthritis, multiple sclerosis and even depression. Studies have shown that stress can promote cancer indirectly by weakening the immune system's anti-tumor defense or by encouraging new tumor feeding blood vessels to form. But a new study published this year in "The Journal of Clinical Investigation" shows that stress hormones, such as adrenaline, can directly support tumor growth and spread.

For normal cells to thrive in the body, "they need to be attached to their neighbors and their surroundings," says the study's lead author, Anil Sood, from the University of Texas M.D, Anderson Cancer Center in Houston. Cells that detach from their environment undergo a form of programmed cell death called anoikis. "But cancer cells have come up with a way to bypass this effect-they avoid anoikis," Sood says. This allows cancer cells to break off from tumors, spread throughout the body (in blood and other fluid) and form new tumors at distant sites-a process called metastasis. So Sood wondered:Could stress affect anoikis? "It surprised us that this biology hadn"t been studied before," he notes. "Stress influences so many normal physiological processes. Why wouldn"t it be involved in tumor progression?"

Sood and his colleagues looked at samples from 89 cases of human ovarian cancer grouped according to patient stress using the National Institutes of Health's Center for Epidemiological Studies Depression scale as a surrogate marker. Patient stress (according to the scale), along with elevated stress hormone activity were associated with higher levels of activated FAK (focal adhesion kinase), which was in turn linked TO FASTER DISEASE PROGRESSION.

Scientists realize that most diseases are affected by human emotions and controlling your emotions can reduce disease. Learning to control stress and worry in you life will have healthly benefits.

Can Statins Cause Diabetes and Heart Disease?

Dr David Jenkins from the University of Toronto, showed that using a combination of soy, fiber, almonds and plant sterols (cholesterol-lowering fats) could lower cholesterol levels as much as statin medications. Dr Mark Hyman says, "Diet can lower cholesterol as much as statins which is a surprise to many, but common in my practice. Using a comprehensive approach of diet and lifestyle change, I routinely see effects that are more powerful than any medication."
PEOPLE WHO LOWER THEIR CHOLESTEROL WITH STATINS HAVE HIGHER LEVELS OF INSULIN, while those who lower their cholesterol through diet had lower insulin levels. Why is that important? Because elevated insulin levels are the first step on the road to diabetes. They make you gain weight around the middle, cause high blood pressure, increase inflammation, and promote stickiness of the blood. Each of these conditions in turn contributes to heart attacks and heart disease.
The question is this: Do statins contribute to the development of pre-diabetes and diabetes which are among the most significant risk factors for heart disease? Does lowering cholesterol with statins-a treatment purported to reduce the risk of hear disease-actually INCREASE the risk of heart disease.
Dr Mark Hyman says, "In treating thousands of patients with pre-diabetes, diabetes, high cholesterol, and heart disease, I have noticed one thing: Lowering insulin through diet and lifestyle corrects almost ALL of the risk factors for heart disease. It lowers blood pressure, increases good cholesterol (HDL), lowers triglycerides and bad cholesterol (LDL), leads to weight loss, lowers levels of inflammation (C-reataive protein), and thins the blood. Lowering insulin even increases the light fluffy harmless cholesterol and lowers the level of small dense harmful cholesterol particles in the blood.
The recent "EPIC" study published in the Archives of Internal Medicine studied 23,000 people's adherence to four simple behaviors: not smoking, exercising 3.5 hours a week, eating a healthy diet (fruits, vegetables, beans, whole grains, nuts, seeds, and low meat consumption), and keeping a healthy weight (BMI) less than 30). IN THOSE THAT FOLLOWED THESE FOUR SIMPLE STEPS THERE WAS A REDUCTION OF 93 PERCENT OF DIABETES, 81 PERCENT OF HEART ATTACKS, 50 PERCENT OF STROKES, AND 36 PERCENT OF ALL CANCERS.
Chronic disease has replaced infectious and acute illnesses as the leading cause of death in the world, both in developed and developing countries. In 2002, the leading chronic diseases, including heart disease (17 million), cancer (7 million), chronic lung diseases (4 million), and diabetes (1 million), caused 29 million deaths worldwide. These ailments are almost entirely attributable to lifestyle risk factors including poor diet, sedentary lifestyle, and tobacco and alcohol use.

Many Cosmetics Contain Dangerous Toxins

According to the Montreal Gazette,a scientific study of foundations, concealer, powders, blushes, bronzers, mascaras, eyeliners, eyeshadows, lipsticks and glosses: None of the products contained mercury, but:

96 percent contained lead

90 percent contained beryllium

61 percent contained thallium

51 percent contained cadmium

20 percent contained arsenic

14 percent contained selenium

Contaminants in personal care products are one of countless examples of environmental toxin exposures that you're better off avoiding. Although you probably won't notice an outright reaction to the lead in your lipstick (although some people do have noticeable adverse reactions to chemicals in cosmetics), THE METAL CAN ACCUMULATE IN YOUR BODY, LEADING TO CHRONIC DISEASE OVER TIME. The body has a very difficult time getting rid of heavy metals, so this is the reason they accumulate in the body.

The scientific study showed that over time the heavy metal buildup in your body can lead to a number of health problems including:

Cancer

Memory loss

Lung damage

Mood swings

Headaches

Contact dermatitis

Neurological problems

Nerve, joint and muscle disorders

Vomiting and nausea

Brittle hair and hair loss

Reproductive and developmental disorders

Cardiovascular, skeletal, blood, immune system, kidney and renal problems

Your skin is highly permeable. Just about anything you put on your skin will end up in your bloodstream, and will be distributed throughout your body. If you use conventional makeup on a daily basis, you can absorb almost 5 pounds of chemicals into your body each year. That's without adding in body lotion, deodorant, shampoo, conditioner and other personal care products.

Of the 10,500 ingredients used in your personal care products, only 13 percent of them have been reviewed for safety in the last 30 years, according to an Environmental Working Group (EWG) analysis. On average, you will likely apply 126 different ingredients to you skin daily and 90 percent of them have not been evaluated for safety.

Honey and Bee Pollen for Hay Fever and Asthma

Locally produced honey and bee pollen can have quite an effect in reducing hay fever. I lived for thirty five years in Sacramento, California. Each year my hay fever got worse, until I would sneeze for half an hour each morning when I got up. If I drove around town I would often start sneezing all over again. A friend of mine gave me a pint of locally produced honey and a pound of bee pollen. She said that this would cure my hay fever. I thought to myself this has got to be an old wives' tale for sure. But, since it was given to me I thought I should at least try it.

I ate a teaspoon of honey and a teaspoon of been pollen each day for a week and my hay fever was completely gone! I sneezed about three times the rest of the summer. What a blessing that has been. Bee pollen has a slightly sweet taste. You put a teaspoon of it in your mouth and wash it down with some milk or soft drink.

Some people have a reaction to bee pollen, so you should take only a small amount at first. If you have no problems, then increase the amount. If it gives you problems then don't continue to take it.

Locally produced honey and pollen picked up by the bees from local plants, can act much in the same way as a natural type of vaccine. By introducing a small amount of allergen into your system, you immune system is activated and over time can build up you natural immunity against it.

You should try and use locally produced honey and bee pollen because your allergies are activated through exposure to pollens present in your local area. Different states, for example, can have wildly varying types of plants, grasses and other foliage, each of which can cause allergic reactions in different people.

It is wise to start taking locally produced honey and bee pollen several months before the spring season starts as this gives you body time to build up immunity. However, you can start any time you want and still reap the benefits for the rest of the season.

Curing the Diseases of Western Civilization

The diseases of Western civilization are diabetes, high blood pressure, heart attacks and cancer. Two out of three Americans are overweight. These diseases were relatively uncommon in the third world until they adopted a more Western diet.

The basic reason that the Western diet is so unhealthy is that it contains a high level of refined carbohydrates: sugars, white flour and white rice.

The basic problem is that refined carbohydrates are absorbed very quickly by the gut and result in large blood sugar spikes that require large insulin surges to keep blood sugar in a healthy range. Over time, many people develop metabolic problems and are not able to cope with these repeated glucose surges and keep their blood sugar under control. As average blood sugar and insulin levels go up, they cause a cascade of increasing metabolic problems, leading to higher weight or obesity, diabetes, high blood pressure, inflammation and increased risk of heart attack, stroke, cancer and dementia.

Cholesterol and saturated fat. This theory was championed by Dr Keys, who succeeded in turning it into dogma. The idea was that people with extremely high cholesterol (265 and up) had higher risks of heart attacks, so lower cholesterol must be good for everyone, even though only a very small percentage of people have total cholesterol over 265. Eating saturated fat increases total cholesterol, so it must be bad. Eating polyunsaturated fat reduces total cholesterol so it must be good. Eating less saturated fat means that you need to make up the calories that were coming from it, so you needed to eat more polyunsaturated fat or reduce fat and eat more carbohydrate (e.g. a "low fat" diet).

The problem with Keys' theory is that further research did not support it: the epidemiological studies showed a modest risk of increased heart attack for men with total cholesterol over 240 and no increased risk for women. LOW LEVELS OF CHOLESTEROL, UNDER 160, ARE ASSOCIATED WITH INCREASED RISK OF CANCER, so you don't want to get too low. High levels of polyunsaturated fat (think vegetable oils) are associated with an increased risk of cancer, so you don't want to eat too much polyunsaturated fat. Polyunsaturated fats (vegetable oils) increase inflammation which can lead to an increase of cancer.

Cholesterol is carried around in your blood in small globules of fat and cholesterol with a protein backbone, know as "lipoproteins". These globules range in size of very large VLDL for low-density lipoprotein) to medium sized (LDL for low-density lipoprotein) to small (HDL for high-density liproprotein). When you get a blood test for total cholesterol, what is really measured is the cholesterol carried in all of these different sized globules.

IT TURNS OUT THAT LIPOPROTEIN GLOBULE SIZE IS CORRELATED WITH HEART ATTACK RISK. Having more HDL is good (so your total cholesterol can go up and you have a lower risk of hear attack, if the increase comes form HDL). For LDL, there is a wide range of sizes, and the large ones are innocuous (e.g. "pillows floating around in your blood'. The smaller LDL particles are indeed correlated with an increased risk of heart attack. This is because the small LDL particles can squeeze in between the cells of the blood vessels and this causes plaque to build up. Larger LDL particles are unable to do this. So if your total cholesterol goes up but it is because you have more large LDL globules, that is fine. IF it goes up because you have more small LDL globules, that is bad. So it is very important when you get a cholesterol test to get the total cholesterol broken down into its various parts.

EATING SATURATED FAT DOES INCREASE TOTAL CHOLESTEROL, BUT IT INCREASES THE LARGE LDL PARTICLES, WHICH APPEAR TO BE HARMLESS. EATING MORE CARBOHYDRATES INCREASES THE SMALL LDL PARTICLES, WHICH IS DANGEROUS. SO SATURATED FAT DOESN'T APPEAR TO INCREASE THE RISK OF HEART ATTACK, BUT EATING HIGH CARB DIETS DOES.

Weight problems are due to metabolic dysfunction and not a lack of will power. The obvious case are people with diabetes type 1, whose pancreas doesn't make insulin at all. These people cannot put on weight without insulin injections. On the other side of the spectrum, heavier people have higher than average insulin levels. PEOPLE WHO EAT DIETS THAT LOWER THEIR AVERAGE INSULIN LEVELS LOSE WITHOUT WITHOUT BEING HUNGRY (e.g. low-glycemic index diets or extremely-low carb ketogenic diets such as Dr Atkins).

The Top Food for Your Eyes

Do you know what causes the orange color of wild salmon? It is one of the most important new nutrient discoveries from a marine algae called astaxanthin, which is a far more powerful cousin of beta-carotene. Baby flamingos are born white and do not become pink until they start eating food with astaxanthin in it.

Astaxanthin is one of the most important nutrients, perhaps next to vitamin D3 in importance. Astaxathin belongs to class of naturally occurring pigments called carotenoids which have powerful antioxidant properties that are crucial for your health. Carotenoids are the compounds in your foods that give them vibrant colors, from green grasses to red beets, to the spectacular yellows and oranges of bell peppers.

Astaxanthin is produced only by algae and the sea creatures that the consume the algae such as krill, shellfish and salmon.

Astaxanthin is by far the most powerful carotenoid antioxidant when it comes to free radical scavenging: astaxanthin is 65 times more powerful than vitamin C, 54 times more powerful than beta-carotene, and 14 times more powerful than vitamin E.

Astaxanthin is far more effective than other carotenoids at "singlet oxygen quenching," which is a particular type of oxidation. The damaging effects of sunlight and various organic materials are caused by this less stable form of oxygen. Astaxanthin is 550 times more powerful than vitamin E and 11 times more powerful than beta-carotene at neutralizing singlet oxygen.

Astaxanthin crosses the blood brain barrier and the blood retinal barrier (beta carotene and lycopene do not), which brings antioxidant and anti-inflammatory protection to your eyes, brain and central nervous system and reducing your risk for cataracts, macular degeneration, blindness, dementia and Alzheimer's disease.

Axtaxanthin is soluble in lipids, so it easily incorporates into cell membranes and protects them from oxidative damage. It is a potent UVB absorber and reduces DNA damage. It is also a very potent natural anti-inflammatory.

Astaxanthin is protective against:

Glaucama

Cataracts

Retinal arterial occlusion

Venous occlusion

Diabetic rentinopathy

Age-related macular degeneration (ARMD)

Cystoid macular edema

Injuries to the brain and ans spine

Inflammatory eye diseases (i.e., retinitis, iritis, keratitis, and scleritis)

Parkinson's, Huntington's and Lou Gehrig's disease, Alzheimer's diseases, dementia

Synthetic astaxanthin is made from petrochemicals and is not as good for you as astaxanthin from natural sources.

You can obtain astaxanthin from natural sources such as salmon, shellfish and krill oil or from supplements.