Recent studies have linked vitamin k2 to the elasticity of skin in patients suffering from pseudoxanthoma elasticum (PXE), an inherited condition resulting in severe wrinkling of the skin on the face and body.
Scientists see a strong link between the skin's elastic qualities and an adequate intake of vitamin k2 in the diet or by taking supplements.
The loss of elastic qualities is due to the calcification of the elastic fibers in the skin. The high concentrations of calcium and phosphate in the extracellular space would lead to calcification if it wasn't inhibited by families of proteins.
The recent study published online in the journal Laboratory Investigation illustrates the involvement of carboxyglutamic acid protein (MGP) in the inhibition of calcium precipitation in suffers of PXE. However this protein must be activated by a vitamin k2 enzyme.
Also, prior research has shown that individuals who are unable to metabolise vitamin k2 also exhibit the PXE symptoms, thereby confirming the role of vitamin k2 in the prevention of skin wrinkling.
Monday, April 18, 2011
Monday, April 11, 2011
What Diabetes Can Do To Your Body
Peripheral neuropathy is nerve damage caused by chronically high blood sugar and diabetes. It leads to numbness, loss of sensation, and sometimes pain in your feet, legs, or hands. It is the most common complication of diabetes.
About 60 to 70 percent of all people with diabetes will eventually develop peripheral neuropathy, althought not all suffer pain. Yet this nerve damage is not inevitable. Studies have show that people with diabetes can reduce their risk of developing nerve damage by keeping their blood sugar levels as close to normal as possible.
What causes peripheral neuropathy? Chronically high blood sugar levels damage nerves not only in your extremities but also in other parts of your body. These damaged nerves cannot effectively carry messages between the brain and other parts of the body.
This means you may not feel heat, cold, or pain in your feet, legs, or hands. If you get a cut or sore on your foot, you may not know it, which is why it's so important to inspect your feet daily. If a shoe doesn't fit properly, you can even develop a foot ulcer and not know it.
"The consequences can be extraordinarily devastating and life threatening," Tom Elasy, MD, director of the Diabetes Clinic at Vandebilt University in Nashville. "An infection that will not heal because of poor blood flow causes risk for developing ulcers and can lead to amputation, even death."
This nerve damage show itself differently in each person. Some people feel tingling, then later feel pain. Other people lose the feeling in fingers and toes; they have numbness. These changes happen slowly over a period of years, so you might not even notice it.
"It's not like you wake up one morning and feel it," Elasy says. "The changes are very subtle. And because it happens as people get older, they tend to ignore the little tingles or subtle loss of sensation that is occurring--the signs of nerve damage. They thing it's just part of getting older."
But there are treatments that can help slow the progression of this condition and limit the damage. "We have a lot options for management of this condition," Elasy says. "Don't be too stoic. Talk to your doctors about it. This is important stuff. But the bad news is, it can get worse. If you got tingling now, in 10 years it can be painful."
Symptoms of nerve damage from diabetes can include numbness, tingling, pins and needles, prickling, burning, cold, pinching, buzzing and sharp deep stabs.
Still others have exaggerated sensitivity to touch. "The minute you touch them, they feel extreme pain," Elasy explains. "When they lay a sheet over their feet at night, they are exquisitely sensitive to that touch."
About 60 to 70 percent of all people with diabetes will eventually develop peripheral neuropathy, althought not all suffer pain. Yet this nerve damage is not inevitable. Studies have show that people with diabetes can reduce their risk of developing nerve damage by keeping their blood sugar levels as close to normal as possible.
What causes peripheral neuropathy? Chronically high blood sugar levels damage nerves not only in your extremities but also in other parts of your body. These damaged nerves cannot effectively carry messages between the brain and other parts of the body.
This means you may not feel heat, cold, or pain in your feet, legs, or hands. If you get a cut or sore on your foot, you may not know it, which is why it's so important to inspect your feet daily. If a shoe doesn't fit properly, you can even develop a foot ulcer and not know it.
"The consequences can be extraordinarily devastating and life threatening," Tom Elasy, MD, director of the Diabetes Clinic at Vandebilt University in Nashville. "An infection that will not heal because of poor blood flow causes risk for developing ulcers and can lead to amputation, even death."
This nerve damage show itself differently in each person. Some people feel tingling, then later feel pain. Other people lose the feeling in fingers and toes; they have numbness. These changes happen slowly over a period of years, so you might not even notice it.
"It's not like you wake up one morning and feel it," Elasy says. "The changes are very subtle. And because it happens as people get older, they tend to ignore the little tingles or subtle loss of sensation that is occurring--the signs of nerve damage. They thing it's just part of getting older."
But there are treatments that can help slow the progression of this condition and limit the damage. "We have a lot options for management of this condition," Elasy says. "Don't be too stoic. Talk to your doctors about it. This is important stuff. But the bad news is, it can get worse. If you got tingling now, in 10 years it can be painful."
Symptoms of nerve damage from diabetes can include numbness, tingling, pins and needles, prickling, burning, cold, pinching, buzzing and sharp deep stabs.
Still others have exaggerated sensitivity to touch. "The minute you touch them, they feel extreme pain," Elasy explains. "When they lay a sheet over their feet at night, they are exquisitely sensitive to that touch."
Sunday, April 3, 2011
Fasting on a Regular Basis Benefits Your Health and your Heart
While a large majority of Utahns and Mormons around the world perform a periodic fast for religious purposes, doctors are now saying it would be a health conscious and heart conscious thing to do as well.
"We've shown it is not a chance finding. Fasting is not just an indicator for other healthy lifestyles. It is actually the fasting that is working to reduce the risk of disease," Dr Benjamin D Horne said Thursday in the Deseret News.
Horne is among more than a dozen doctors with Intermountain Medical Center's Heart Institute who discovered the most recent round of physiological benefits from fasting and are presenting their findings at the American College of Cardiology in New Orleans.
"Fasting causes hunger or stress,. In response, the body releases more cholesterol, allowing it to utilize fat as a source of fuel, instead of glucose. This decreases the number of fat cells in the body," Horne said.
The fewer fat cells a person has, the less likely they are to have elevated cholesterol, insulin resistance, or diabetes, he said.
Doctors found that skipping at least two meals on a regular basis led to a dramatic increase of human growth hormone (HGH), which plays a metabolic role in adults, regulating glucose and insulin within the body, "so you are burning fat cells when you fast." Horne said.
During a 24 hour fasting periods, he said HGH increased to an average of 1,300 percent in women and nearly 2,000 percent in men, as part of the study.
The newest research expands on a 2007 study that revealed an association between fasting and reduced risk of coronary artery disease-the leading cause of death among men and women in America, according to Intermountain Healthcare. IT SHOWS THAT FASTING WAS ALSO FOUND TO REDUCE OTHER CARDIAC RISK FACTORS, SUCH AS TRIGLYCERIDES, WEIGHT AND BLOOD SUGAR LEVELS.
Perhaps fasting on a regular basis could become part of current programs to prevent, control or reduce type two diabetes.
"We've shown it is not a chance finding. Fasting is not just an indicator for other healthy lifestyles. It is actually the fasting that is working to reduce the risk of disease," Dr Benjamin D Horne said Thursday in the Deseret News.
Horne is among more than a dozen doctors with Intermountain Medical Center's Heart Institute who discovered the most recent round of physiological benefits from fasting and are presenting their findings at the American College of Cardiology in New Orleans.
"Fasting causes hunger or stress,. In response, the body releases more cholesterol, allowing it to utilize fat as a source of fuel, instead of glucose. This decreases the number of fat cells in the body," Horne said.
The fewer fat cells a person has, the less likely they are to have elevated cholesterol, insulin resistance, or diabetes, he said.
Doctors found that skipping at least two meals on a regular basis led to a dramatic increase of human growth hormone (HGH), which plays a metabolic role in adults, regulating glucose and insulin within the body, "so you are burning fat cells when you fast." Horne said.
During a 24 hour fasting periods, he said HGH increased to an average of 1,300 percent in women and nearly 2,000 percent in men, as part of the study.
The newest research expands on a 2007 study that revealed an association between fasting and reduced risk of coronary artery disease-the leading cause of death among men and women in America, according to Intermountain Healthcare. IT SHOWS THAT FASTING WAS ALSO FOUND TO REDUCE OTHER CARDIAC RISK FACTORS, SUCH AS TRIGLYCERIDES, WEIGHT AND BLOOD SUGAR LEVELS.
Perhaps fasting on a regular basis could become part of current programs to prevent, control or reduce type two diabetes.
Monday, March 28, 2011
Vitamin K2 Reduces Risk of Type-2 Diabetes
There has been many recent research studies showing important health benefits from getting adequate amounts of vitamin D3 and that Vitamin D3 is a miracle vitamin. There is also another miracle vitamin, vitamin K. The general public knows almost nothing about vitamin K and its great importance to good health. In the next few blogs we will talk about how vitamin K can greatly reduce and reverse calcium buildup in the arteries,increase heart health, improve bone health,reduce the chance of varicose veins,reduce risk of many cancers including prostate cancer,reduce the risk of type-2 diabetes and yes ladies, reduce wrinkles.
Increased intakes of vitamin K2 reduces the risk of developing type-2 diabetes, says a new study with almost 40,000 Dutch men and women.
For every increase of 10 micrograms of vitamin K2 intake the risk of type-2 diabetes was reduced by 7 percent, according to findings published in Diabetes care.
Type-2 diabetes affects almost 24 million Americans, equal to 8 percent of the population. The total costs are thought to be as much as $174 billion, with $116 billion being direct costs from medication, according to 2005-2007 American Diabetes Association figures. These cost are much higher now as type-2 diabetes is increasing each year.
There are two main forms of vitamin k: phylloquinone, also know as phytonadione, (vitamin K1) and menaquinones (vitamin K2). K1 is found in green leafy vegetables such as lettuce, broccoli and spinach, and makes up about 90 percent of the vitamin K in a typical Western diet; while K2, which makes up about 10 percent of Western vitamin K consumption and can be synthesised in the gut by microflora.
There are various forms of menaquinones, and these can also be found in the diet: Menaquinone-4, for example, can be found in animal meat, while menaquinones-7, -8, and-9 are found in fermented food products like cheese, and natto is a rich source of menaquinone-7.
Natto is a Japanese original and traditional food make from fermented soybeans. It can be purchased from Japanese food stores or from some health food stores.
You can also buy supplements in pill form than contain vitamin K.
In summary, to increase your intake of vitamin K eat green leafy vegetables, meat, cheese, natto, or if you choose supplements that contain vitamin K. By way of interest, Natto contains by far the highest amount and best form of vitamin K.
Increased intakes of vitamin K2 reduces the risk of developing type-2 diabetes, says a new study with almost 40,000 Dutch men and women.
For every increase of 10 micrograms of vitamin K2 intake the risk of type-2 diabetes was reduced by 7 percent, according to findings published in Diabetes care.
Type-2 diabetes affects almost 24 million Americans, equal to 8 percent of the population. The total costs are thought to be as much as $174 billion, with $116 billion being direct costs from medication, according to 2005-2007 American Diabetes Association figures. These cost are much higher now as type-2 diabetes is increasing each year.
There are two main forms of vitamin k: phylloquinone, also know as phytonadione, (vitamin K1) and menaquinones (vitamin K2). K1 is found in green leafy vegetables such as lettuce, broccoli and spinach, and makes up about 90 percent of the vitamin K in a typical Western diet; while K2, which makes up about 10 percent of Western vitamin K consumption and can be synthesised in the gut by microflora.
There are various forms of menaquinones, and these can also be found in the diet: Menaquinone-4, for example, can be found in animal meat, while menaquinones-7, -8, and-9 are found in fermented food products like cheese, and natto is a rich source of menaquinone-7.
Natto is a Japanese original and traditional food make from fermented soybeans. It can be purchased from Japanese food stores or from some health food stores.
You can also buy supplements in pill form than contain vitamin K.
In summary, to increase your intake of vitamin K eat green leafy vegetables, meat, cheese, natto, or if you choose supplements that contain vitamin K. By way of interest, Natto contains by far the highest amount and best form of vitamin K.
Sunday, March 20, 2011
Secrets Behind Health Benefits of Mediterranean style Diet
Scientists have found that consuming large amounts of olive oil suppresses genes which cause inflammation and can lead to problems like heart disease.
The Mediterranean Diet has long been linked to good health by scientists.
The diet typically includes plenty of olive oil, fish, fruits and vegetables, as well as small amounts of red meat and dairy products.
Scientists have found that eating food with olive oil represses several genes which trigger inflammation in the body. You should not cook with olive oil as it oxidizes rather easily. Instead cook with coconut oil and drizzle olive oil over the food after it has been cooked.
Inflammation can trigger conditions such as atheroscierosis or furring of the arteries.
As well as reducing heart problems, studies have also suggested that adhering to a Mediterranean style diet can reduce the risk of developing Type 2 diabetes, Alzheimer's disease and even depression.
The study found that phenols-a micronutrient of olive oil-'dampened down' genes that cause inflammation. That's important as inflammation is linked to the development of cardiovascular disease.
The Mediterranean Diet has long been linked to good health by scientists.
The diet typically includes plenty of olive oil, fish, fruits and vegetables, as well as small amounts of red meat and dairy products.
Scientists have found that eating food with olive oil represses several genes which trigger inflammation in the body. You should not cook with olive oil as it oxidizes rather easily. Instead cook with coconut oil and drizzle olive oil over the food after it has been cooked.
Inflammation can trigger conditions such as atheroscierosis or furring of the arteries.
As well as reducing heart problems, studies have also suggested that adhering to a Mediterranean style diet can reduce the risk of developing Type 2 diabetes, Alzheimer's disease and even depression.
The study found that phenols-a micronutrient of olive oil-'dampened down' genes that cause inflammation. That's important as inflammation is linked to the development of cardiovascular disease.
Monday, March 14, 2011
Sugary Foods Linked to Pancreatic Cancer Risk
People with diets high in sweets and other foods that cause rapid blood sugar spikes may have a higher risk of developing pancreatic cancer than those who eat less of those foods, a new study suggests.
In a study of nearly 1,000 Italian adults with and without pancreatic cancer, researchers found that those whose diets were high in so called "glycemic index" showed a greater risk of the cancer
than participants whose diets were relatively low glycemic index.
Glycemic index refers to how rapidly a food causes blood sugar to rise. High glycemic index foods, like white bread and potatoes, tend to spur a quick elevation in blood sugar, while low glycemic index foods, such as lentils, beans, yogurt and many high fiber grains, create a more gradual increase in blood sugar.
In a new study, researchers found no relationship between the total carbohydrates in participants' diets and their risk of pancreatic cancer. And when they focused on fruit intake, higher consumption was related to a lower risk of the disease.
In contrast, there was a relationship between increased pancreatic cancer risk and higher intakes of sugar, candy, honey and jam. This suggests that sugary, processed carbohydrates rather than carbs like fiber rich grains, grains, and vegetables may be particularly liked to pancreatic cancer, the researchers report in the Annals of Epidemiology.
Pancreatic cancer is a relatively uncommon but particularly deadly form of cancer, with only about 5 percent of patients surviving for five years. Early on, the disease causes no symptoms, or only vague problems like indigestion, so it is rarely caught before it has advanced.
In a study of nearly 1,000 Italian adults with and without pancreatic cancer, researchers found that those whose diets were high in so called "glycemic index" showed a greater risk of the cancer
than participants whose diets were relatively low glycemic index.
Glycemic index refers to how rapidly a food causes blood sugar to rise. High glycemic index foods, like white bread and potatoes, tend to spur a quick elevation in blood sugar, while low glycemic index foods, such as lentils, beans, yogurt and many high fiber grains, create a more gradual increase in blood sugar.
In a new study, researchers found no relationship between the total carbohydrates in participants' diets and their risk of pancreatic cancer. And when they focused on fruit intake, higher consumption was related to a lower risk of the disease.
In contrast, there was a relationship between increased pancreatic cancer risk and higher intakes of sugar, candy, honey and jam. This suggests that sugary, processed carbohydrates rather than carbs like fiber rich grains, grains, and vegetables may be particularly liked to pancreatic cancer, the researchers report in the Annals of Epidemiology.
Pancreatic cancer is a relatively uncommon but particularly deadly form of cancer, with only about 5 percent of patients surviving for five years. Early on, the disease causes no symptoms, or only vague problems like indigestion, so it is rarely caught before it has advanced.
Sunday, March 6, 2011
Heart Disease Can Be Prevented
Harvard researchers examined the results of 20 different studies involving 1.2 million people. They found that eating unprocessed meat (think steak or unprocessed pork or lamb) was NOT associated with any increased risk of heart disease, BUT eating processed meats (like cold cuts, sausage and bacon) was linked to a 42 percent increased risk of heart disease and 19 percent increased risk of diabetes. They specifically looked at the saturated fat content between the unprocessed and processed meats and didn't find much of a difference. The bottom line of this study is that saturated fat from meat does not increase heart disease if the meat is unprocessed.
Nitrates and salt might account for the disparity. Also the fact that processed meats are cooked at very high temperatures. This can cause some of the fats to oxidize. Oxidized fats tend to cling to the inside of arteries.
All it takes to increase heart disease is to eat a typical serving a day (Like a hot dog or some sliced cold cuts in a sandwich) to reach this risk. When you consider the number of people who have bacon for breakfast most days of the week or have a ham sandwich for lunch every day, the impact of processing is impressive.
Many Americans tend to accept processing, antibiotics and hormones in their food without much of a fight-these additives may make our food more flavorful and likely cheaper as well. But it seems as though processing may come at a price-an increased risk of heart disease. You can take some steps to reduce your risk by avoiding bacon, sausage and deli meats, and try to focus on eating real food.
Nitrates and salt might account for the disparity. Also the fact that processed meats are cooked at very high temperatures. This can cause some of the fats to oxidize. Oxidized fats tend to cling to the inside of arteries.
All it takes to increase heart disease is to eat a typical serving a day (Like a hot dog or some sliced cold cuts in a sandwich) to reach this risk. When you consider the number of people who have bacon for breakfast most days of the week or have a ham sandwich for lunch every day, the impact of processing is impressive.
Many Americans tend to accept processing, antibiotics and hormones in their food without much of a fight-these additives may make our food more flavorful and likely cheaper as well. But it seems as though processing may come at a price-an increased risk of heart disease. You can take some steps to reduce your risk by avoiding bacon, sausage and deli meats, and try to focus on eating real food.
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