Red Meat Consumption Increases Cancer Risk by 80%

(Article first published as Eating Red Meat Increases Digestive Cancer Risk by Eighty Percent on Technorati.)

Many researchers have made the connection between red meat consumption and a variety of different digestive cancers. The results of a study published in the American Journal of Gastroenterology makes a clear link between red meat consumption and esophageal (esophageal squamous cell carcinoma) and stomach cancer (gastric cardia cancer) lines. The study focuses on a type of compound known as DiMelQx that is formed when meat is cooked at high temperatures.

Red Meat Cooked at High Temperatures or Charbroiled Implicated in Increased Cancer Risk

Red meat and cooking have been the focus of numerous investigative studies. Researchers have discovered that cooking meats at high temperatures generates heterocyclic amines (HCA`s) as well as N-nitroso compounds and polycyclic aromatic hydrocarbons. These compounds have been shown to cause colorectal and other gastrointestinal cancers through several biochemical mechanisms. Unbound iron in red meat has also been shown to promote cancer development.

Study Makes Direct Link to Dramatic Rise in Cancer Risk

Investigators from the National Cancer Institute tracked the health of nearly 500,000 Americans aged 50 to 71 for a period of 10 years. The study examined nutritional habits including meat consumption and preparation as well as smoking, exercise and body weight. Those participants who ate the most meat were 79% more likely to develop esophageal squamous cell carcinoma compared to those who ate the least meat.

Cooking Byproducts Multiply Cancer Risk

When meat is cooked at high temperatures using methods such as grilling, frying or searing, fats at the surface of the meat are chemically altered to become mutagenic compounds known as HCA`s and DiMelQx. The study authors concluded “We found positive associations between red meat intake and esophageal squamous cell carcinoma, and between DiMeIQx intake and gastric cardia cancer.”

Protecting Yourself From Stomach Cancer

Stomach cancer will be diagnosed in 21,000 men and women annually with nearly 11,000 deaths as a result. The natural alternative would be to eat a Mediterranean style diet focused on fresh vegetables, fruits, nuts, seeds, fish and healthy monounsaturated fats such as olive oil. Vegetables are best eaten raw or lightly steamed to avoid the byproducts of overcooking. Choose limited quantities of white meat that have been roasted (with skin removed) to avoid excess iron and charring.

Stomach and esophageal cancers are yet another example of preventable disease. These cancers occur largely as a result of food choices and cooking methods. Eliminate most meat from your diet and include plenty of raw vegetables and fruits to lead a healthy life free from cancer risk.

Almonds Can Prevent Diabetes and Assist Weight Loss Efforts

(Article first published as Include Almonds to Lower Risk of Diabetes, Assist Weight Loss Efforts on Technorati.)

It’s hard to imagine that a natural food that tastes as good as an almond can have such a profound beneficial effect on health. Regular almond consumption is shown to lower the risk of developing diabetes and cardiovascular disease in part due to the high fiber content and concentration of monounsaturated fats.

Further research demonstrates that almonds contribute to accelerated fat metabolism and can reduce the incidence of overweight and obesity by influencing healthy blood glucose control and insulin response. Just a handful of almonds every day can improve your health profile and lower the risk of serious disease.

Almonds Help to Stabilize Blood Sugar Spikes

Post meal blood sugar spikes are known to contribute to the development of metabolic disorders including diabetes and initiate the chain of events that lead to cardiovascular disease. Any intervention that can help to minimize the post meal rush of blood sugar will reduce the risk from these conditions.

The results of a study conducted at the Loma Linda University’s School of Public Health and published in the Journal of the American College of Nutrition shows how almond consumption can blunt the effect of high blood sugar, prevent insulin resistance and lower levels of oxidized LDL cholesterol. The study involved 65 prediabetic adults that were broken into two groups to determine the effect of almond consumption. The control group ate a healthy diet low in carbohydrates for 16 weeks and excluded all nuts. The intervention group consumed the same diet but included 20% of total calories from almonds.

Blood analysis showed that the almond group had significantly better insulin levels and improved markers for insulin resistance and beta-cell function. The study authors concluded that the high fiber content and unsaturated fats in almonds “help prevent the development of type 2 diabetes and reduce the risk of cardiovascular disease.”

Almonds in the Battle Against Obesity

Almonds are high in protein, fiber and healthy monounsaturated fats that are all known to influence how our body stores and metabolizes fat for energy. Almonds are rich in complex carbohydrates that require significant energy to be broken down by our body. The International Journal of Obesity published the results of a study that shows almonds are “a feasible option for consideration and have a potential role in the public health implications of obesity.” The study concluded that almonds provide a sensation of satiety and are beneficial for people trying to lose weight.

Almonds are a perfectly balanced food source that can benefit health. This powerful seed has a balanced ratio of proteins, carbohydrates and fats that are in perfect alignment with human macronutrient requirements. Nutritional studies confirm that almonds regulate blood sugar and prevent insulin resistance that lowers the risk from diabetes and cardiovascular disease. Additionally, almonds help regulate fat metabolism and can be used as a tool to assist weight loss. Include a handful of almonds every day to reap the many health benefits.

Tomato Compounds Shown to Improve LDL Cholesterol and Lower Heart Disease Risk

(Article first published as Did You Know Tomatoes Can Prevent Heart Disease? on Technorati.)

Who knew that the ubiquitous tomato, actually a super fruit is good for your heart? Enjoyed as a tasty compliment in many traditional dishes or eaten a la carte, scientists from Japan have now discovered that the tomato contains a nutrient that is shown to halt the devastating effects of vascular disease by improving blood lipids. Research published in the journal Molecular Nutrition & Food Research explains the importance of including this super fruit to prevent heart disease.

An extracted compound from the fruit called 9-oxo-octadecadienoic acid (9-oxo-ODA) was shown to influence the amount of blood lipids in circulation. The effects of high levels of blood fats are typically symptomless, but have been shown to be an important factor in the development of heart disease and vascular disorders.

Tomatoes Lower Dangerous Levels of Oxidized LDL Cholesterol

Contrary to the Big Pharma instigated notion that high cholesterol is the cause of arterial plaque and heart attack, researchers have shown that the problem is really caused by increased levels of triglycerides and small, oxidized LDL cholesterol particles. These dangerous fat fractions are the result of a diet high in sugar and processed foods that stimulate the liver to release disproportionate quantities of the atherogenic lipids.

The study leader, Dr. Teruo Kawada determined that the tomato-based compound could enhance fatty acid oxidation while regulating the release of metabolized fats from the liver. By directly influencing blood lipids already in circulation as well as during hepatic development, 9-oxo-ODA from tomatoes can halt vascular disease in its tracks.

Tomato Compound Shown to Improve Blood Lipid Profile

Researchers concluded that the tomato-derived compound is a potent activator of genes that control the release of blood fats known to cause cardiovascular disease. According to Dr. Kawada “Finding a compound which helps the prevention of obesity-related chronic diseases in foodstuffs is a great advantage to tackling these diseases. It means that the tomato allows people to easily manage the onset of dyslipidemia through their daily diet."

The use of functional foods to prevent and treat chronic illness is rapidly gaining traction among mainstream medical practitioners. Despite the stronghold placed on physicians by pharmaceutical powerhouses and the American Medical Society to prescribe drugs for chronic disease management, a steady flow of solid peer reviewed research efforts are beginning to change the mindset of a growing number of physicians.

Past research designed to demonstrate the health benefits of tomatoes has shown that the key nutrient, lycopene is activated when the fruit is cooked. The result of this study makes no distinction between raw and cooked versions, indicating that 9-oxo-ODA is bioavailable to regulate blood lipids in either form. Be certain to include tomatoes as part of your daily menu to help prevent heart disease.

Milk Thistle Boosts Liver Function and Slows Brain Aging

(Article first published as Milk Thistle Protects Your Liver and Can Slow Signs of Brain Aging on Technorati.)

The liver and brain are two metabolically active organs that are under constant attack from disease promoting free radicals. Elevated cholesterol and triglyceride levels combined with blood glucose abnormalities and obesity cause damage to the cellular matrix of the liver and brain that worsen with time.

Non-alcoholic fatty liver disease (NAFLD) affects an estimated 20 to 40% of adults in western society and dementia can touch nearly half of those reaching their 85^th birthday. Silymarin is the active compound found naturally in milk thistle that is shown to provide a significant degree of protection against NAFLD and abnormal brain aging.

Silymarin Shown to Prevent and Reverse Liver Damage

The liver is called upon to perform more than 300 critical metabolic functions within our body. One of those functions is the formation of cholesterol and essential lipids that are required for cellular synthesis and repair. A diet high in processed carbohydrates and synthetic hydrogenated fats can result in excess blood triglycerides that become lodged in the hepatic cells and NAFLD can develop.

NAFLD is a chronic disease that is characterized by inflammation of the organ that releases a flurry of free radicals and liver enzymes. Left unchecked, NAFLD can progress to cirrhosis, carcinoma and death. The result of research published in the journal Hepatitis Monthly demonstrates the effectiveness of treatment with silymarin for the treatment of NAFLD. Researchers noted a significant decline in liver enzyme markers that indicate reversal of the disease, and no serious side effects were reported as a result of the natural treatment.

Silymarin Found to Protect Nerves, Slow Brain Aging Process

Silymarin is one of a small number of compounds able to cross the blood-brain barrier and affect neural function and chemical neurotransmitters. Long known for its ability to detoxify the liver, silymarin also exerts a powerful protective edge against nerve damage and brain preservation.

Information from the journal Neurochemistry International shows that the nutrient is able to protect delicate glial cells in the brain against free radical damage that occurs as a result of low grade bacterial infection common in overweight and obese individuals.

Silymarin Inhibits Plaque Formation, Prevents Alzheimer`s Disease

One of the key indicators of Alzheimer’s disease are the protein amyloid plaques that form and prevent electrical and chemical signaling between neurons. It is known that plaque exists as a normal byproduct of metabolic activity in the brain and is not properly cleared in those exhibiting symptoms of dementia. The result of a study published in the journal Molecular Gerontology demonstrates that silymarin helps the brain to naturally clear amyloid plaque before it becomes tangled and restricts normal cellular communication.

Silymarin from milk thistle is shown to be a powerful nutrient that assists multiple biological pathways in the liver and brain to maintain optimal organ function. Milk thistle is available as an inexpensive nutritional supplement. Nutritional experts recommend 250 to 450 mg per day to provide optimal effectiveness. Take advantage of natural silymarin to boost liver detoxification, prevent NAFLD and prevent the damage from free radicals on the delicate brain matrix.

CoQ10 and PQQ Boost Energy and Slow Aging

(Article first published as Natural Nutrients Shown to Revitalize Energy and Slow Aging on Technorati.)

One of the hallmarks of aging is a rapid decline in cellular energy. Energy is produced by a complex of small powerhouses inside each cell known as mitochondria. Mitochondria are particularly vulnerable to the ravages of free radicals and oxidation from normal metabolic activity in our body and begin to deteriorate with advancing age.

Researchers have demonstrated that powerful antioxidant nutrients known to enhance energy production by supporting mitochondrial regeneration can slow aging, prevent disease and extend healthy lifespan.

Mitochondrial Decline Leads to Chronic Disease Development

Mitochondrial degradation is directly related to loss of energy as we age. 95% of the mitochondria are damaged in a 90 year old person compared with virtually no damage seen in pre-teens. Researchers are beginning to tie the development and progression of diseases such as Alzheimer`s disease, type II diabetes, heart failure and cancer to mitochondrial decline and failure. 

Mitochondria contain their own DNA aside from the cell nucleus and remain relatively unprotected and extremely vulnerable to free radical damage. Over time the DNA sustains mutations that disable the energy producing capacity of the mitochondria. Many biologists now believe that the number of functioning mitochondria determine human longevity. The more functional mitochondria you have in your cells, the lower your risk of disease.

PQQ Boosts Cellular Energy Production

PQQ (Pyrroloquinoline quinine) is a natural enzyme cofactor that is emerging as an essential compound capable of mitochondrial regeneration. The results of a study published in the Alternative Medicine Review demonstrate that PQQ is a powerful antioxidant with a 5,000 time greater capacity to quell free radical damage compared to vitamin C. This prevents damage to the delicate mitochondria and prevents functional decline that has been shown to initiate disease and energy decline.

Research recently published in the Journal of Biological Chemistry demonstrates how PQQ not only protects the integrity of existing mitochondria from oxidative damage, but also stimulates the growth of new mitochondria. Up until now only calorie restriction and vigorous exercise have been shown to exhibit these characteristics. This type of news should make headlines as it is an indicator that the aging process can be slowed. You won`t hear this information though because it relates to a natural substance that can`t be patented by Big Pharma.

CoQ10 Works in Harmony with PQQ to Boost Energy Levels

CoQ10 has long been known to increase energy levels as it is an essential cofactor in the production of cellular energy known as ATP. PQQ and CoQ10 work together as a team to combat the effects of cognitive decline commonly seen in the elderly. PQQ stimulates the production and release of nerve growth factor in the brain that protects memory and learning. When both cofactors are present in the blood, tests of cognition are dramatically improved in aging subjects.

PQQ is naturally found in a variety of foods including leafy green vegetables, fruits, green tea and wine. Many people will need to supplement with the nutrient due to poor dietary habits. Ground breaking research provides evidence that this little known enzyme cofactor may hold the key to prevention of brain aging while improving cardiovascular health and longevity.