Low Vitamin D in Children Leads to Explosion of New Diabetes Cases

Researchers publishing in The Journal of Clinical Endocrinology and Metabolism have found that children with low vitamin D levels, especially when overweight and obese, are at much higher risk for developing insulin resistance progressing to full-blown diabetes by early adulthood. Based on cellular saturation of the vitamin/prohormone, children and adults require higher amounts of vitamin D as body weight increases.

The vast majority of children are vitamin D deficient, a problem exacerbated further by additional fat stores. In addition to a healthy lifestyle including plenty of physical activity and proper diet, parents will want to ensure their children reach proper blood levels of this critical vitamin through exposure to the sun or adequate supplementation.

Low Vitamin D Levels Lead to Insulin Resistance and Diabetes in Overweight Children

Past research studies have concluded that high rates of vitamin D insufficiency are found most prominently in overweight and obese populations and are linked to dramatically increased risk of heart disease and diabetes. These studies have not explained the mechanism by which excess fat stores and low vitamin D saturation result in chronic disease development and progression.

Dr. Micah Olson and his team from The University of Texas Southwestern Medical Center examined the association between vitamin D levels and dietary habits in 498 obese and non-obese children. The researchers checked for levels of abnormal glucose metabolism and blood pressure in the participants. Additionally, the scientists measured vitamin D levels, blood sugar levels, serum insulin and BMI. Study participants were also asked to provide dietary information including daily intake of soda, juice and milk, average daily fruit and vegetable intake, and whether or not they routinely skipped breakfast.

Children with Higher Soda and Juice Consumption Showed Lower Vitamin D Levels

The study authors determined that 92% of the obese children tested had a vitamin D saturation (using the standard 25(OH)D test) below the ‘adequate’ level of 30 ng/mL. 50% of the participants were classified as ‘deficient’ with a level below 20 ng/mL. Dr. Olson commented “Poor dietary habits such as skipping breakfast and increased soda and juice intake were associated with the lower vitamin D levels seen in obese children.” The study concluded that obese children with low serum blood levels of vitamin D had higher degrees of insulin resistance that played a significant role in the development of Type II diabetes.

New cases of diabetes and prediabetes are now found in young adults and even children at an alarming and increasing rate. This research highlights the connection between low vitamin D levels, excess body weight and diabetes risk and underscores the importance of vitamin D blood testing for all children and adults. Alternative health practitioners recommend maintaining a vitamin D level between 50 and 70 ng/mL using the 25(OH)D blood test.

Resveratrol and Pterostilbene Duo Combine to Improve Cognition and Mental Function

The potent phenolic compound resveratrol and its close cousin, pterostilbene have long been touted for their anti-cancer, anti-inflammatory and blood sugar-lowering health benefits. Information published in the prestigious journal publications, Neurobiology of Aging and The Journal of Nutritional Biochemistry both cite resveratrol and pterostilbene as powerful brain-boosting agents, enhancing cognitive and mental function while lowering the risk from many forms of dementia.

Pterostilbene, chemically similar to resveratrol, is a bioactive protective compound found commonly in many fresh fruits and vegetables. Numerous research studies show the two compounds acts to reduce inflammation throughout the body, a process behind seven of the ten most common disease processes that lead to death. Including this potent duo as part of your healthy diet, or from supplementation may help aid memory retention.

Resveratrol and Pterostilbene Stimulate Insulin Growth Factor to Impede Cognitive Decline

Resveratrol is a bioactive compound extracted most commonly from the skin of red grapes and found at differing concentrations in red wine. Researchers in Japan working with mice examined the effect of consuming red wine with a resveratrol concentration of 20 mg per liter, compared with a lower concentration of 3.1 mg per liter. A typical glass of red wine averages 4.7 mg per liter of resveratrol concentration.

The scientists found that the higher resveratrol concentration resulted in improved cognitive function using a variety of spatial and memory intensive tests. The benefits were linked to an increase in the production of a peptide called insulin-like growth-factor-I (IGF-I) that promotes the growth of blood vessels and neurons in the hippocampus region of the brain. Researchers commented “It is thus possible that drinking red wine with regular concentrations of resveratrol for long periods lowers the risk of age-associated cognitive decline.” Experts recommend an intake of 25 to 50 mg of resveratrol each day for optimal health effects.

Pterostilbene Lowers the Effect of Cellular Damage from Stress and Inflammation

In a separate research study conducted at Case Western Reserve University and Tufts University, two groups of mice were fed either identical doses of resveratrol or pterostilbene, about the equivalent of drinking two glasses of wine. While both compounds were found to boost levels of cognition, those receiving the pterostilbene demonstrated modulated markers of cellular stress and inflammation. This effect was not seen in the resveratrol supplemented mice.

The researchers concluded that because of the slight structural difference between the two compounds, “This change may lead to a better bioavailability of pterostilbene and consequently a more neuroprotective effect in the brain.” Pterostilbene is available naturally through a diet including blueberries, grapes, cranberries and olive oil or can be supplemented (50 mg per day) to meet nutritional goals. Both compounds provide a healthy synergistic effect that can help preserve memories and mental function as we age.

Regular Fish Consumption Lowers Alzheimer’s Disease Risk

Researchers from the University of Pittsburgh found that people who eat baked or broiled fish on a weekly basis may be improving their brain health and lowering their risk of developing Mild Cognitive Impairment (MCI) and Alzheimer’s disease. The results, released at the annual meeting of the Radiological Society of North America established a direct relationship between fish consumption, brain structure and Alzheimer's risk.

The study determined that eating baked or broiled fish once per week led to better preservation of gray matter volume on MRI scans in brain areas at risk for Alzheimer's disease. Health-minded people may be able to dramatically lower the risk of developing this most feared memory-robbing illness.

Regular Fish Consumption Preserves Brain Volume and Cognitive Function

Dr. Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine and his team developed a cohort of 260 cognitively normal individuals. Information on fish consumption was gathered using the National Cancer Institute Food Frequency Questionnaire. 163 participants consumed fish on a weekly basis, and the majority ate fish one to four times per week.

Each subject was examined using a 3-D volumetric MRI scan of the brain to measure gray matter volume. The test was used to model the relationship between weekly fish consumption at baseline and brain structure after a period of ten years. Data was then analyzed to determine if gray matter volume preservation associated with fish consumption reduced the risk for Alzheimer's disease. The study controlled for age, gender, education, race, obesity, physical activity, and the presence or absence of apolipoprotein E4 (ApoE4), a gene that increases the risk of developing Alzheimer's.

Eating Fatty Fish Once Per Week Preserves Cognitive Function

The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain. Higher grey matter brain volume correlates with increased cognitive function and is commonly used to determine progression of degenerative conditions such as Alzheimer’s. Maintaining grey matter volume over a five-year period lowers risk of Alzheimer’s disease by five-fold.

Dr. Raji concluded “Consuming baked or broiled fish promotes stronger neurons in the brain's gray matter by making them larger and healthier… this simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder.” Eating fatty fish at least once per week (preferably at several meals) improves working memory and allows people to focus on tasks that commit information to short-term memory, improving cognitive function and lowering the risk from Alzheimer’s disease.

Natural Medicine Approach to Treating Mesothelioma

When mesothelioma patients are diagnosed with cancer, they typically are interested in trying any therapy that can potentially extend their prognosis. Even those who are pursuing traditional treatments such as chemotherapy and radiation therapy often look for additional treatments to increase their success rate.

This enthusiastic approach has led many mesothelioma patients to discover natural medicine. Sometimes viewed as “hippy” or “quack” treatments by the medical community, natural therapies have actually played a considerable role in several mesothelioma survivors’ treatment plans.

Most natural therapies are actually based in research and science, just like traditional therapies.

Dietitians spend years studying the body’s specific nutritional needs and learning how to create a plan that delivers cancer-fighting nutrients in the proper quantities. Acupuncturists learn which pressure points in the body cause specific responses in the nerve cells or the brain. Massage therapists manipulate specific muscles that help flush toxins from the body. 

Although patients need to use their best judgment when selecting natural therapies (specifically when presented with any treatment that claims to cure their illness), they can generally enter into these therapies assured that their bodies can reap the benefits. Unlike pharmaceuticals, natural medicines and alternative therapies have few negative side effects, and patients can easily implement them into their regimen after clearing them with their oncologist. 

Natural Medicines for Mesothelioma

For centuries, natural substances such as herbs and vitamins have been used as medicine. Mesothelioma patients may turn to natural medicines that are designed specially to have the most impact on their cancer.

Homeopathy is one of the most common natural medicine-based therapies for mesothelioma patients. This treatment uses heavily diluted natural solutions to trigger the body’s own natural healing processes. Some of the homeopathic solutions that a mesothelioma patient may be prescribed include:

·         Arnica (for cough)

·         Magnesia Muriatica (for poor sleep caused by cancer anxiety)

·         Lachesis (for dyspnea and difficulty breathing)

·         Phosphorus (for appetite loss)

A licensed homeopath can help you understand how these medicines can help impact your symptoms. They can also prescribe additional medications that are more relevant to a specific mesothelioma diagnosis. 

Additionally, basic vitamins, such as vitamin A, vitamin K and beta-carotene may also be prescribed as natural medicines to stimulate the body’s ability to rid the cancer. Many of these supplements are used to boost a cancer patient’s immune system, which in turn makes it more adept at stopping the mesothelioma cells as they develop. 

Nutritionists can also help mesothelioma patients learn how to increase the levels of these vitamins in their body without taking any supplements simply by making dietary adjustments designed to maximize nutrient intake. 

Alternative Therapies for Mesothelioma

Naturopathy often combines natural medicine with other natural therapies. Cancer patients seeing a naturopath may be recommended to try nutritional counseling (including juicing or detoxification), acupuncture, water therapy and sound wave therapy – among other treatments. 

When selecting alternative therapies for a natural treatment plan, naturopaths determine which treatments can best balance the patient’s physical, mental and emotional state. Their ultimate goal is not simply to cure mesothelioma – instead, they work to foster whole-body health in the individual. 

Guest Author Bio: Faith Franz is a writer for the Mesothelioma Center. She combines her interests in whole-body health and medical research to educate the mesothelioma community about the newest developments in cancer care.

Prostate Cancer Risk Linked to a Diet High in Red and Processed Meats

Prostate cancer is the most common non-skin cancer and second most common cause of cancer related death in men in the United States. Nearly one in five men will develop the disease during their lifetime. While known risk factors for prostate cancer include age, family history and ethnicity, new research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the journal PLoS ONE.

Researchers found a strong correlation between well cooked, grilled or barbequed red meat and processed meats and the development of prostate cancer. Health-minded individuals will want to severely limit and review cooking methods for red and processed meat consumption to limit this prostate cancer risk factor.

Well Cooked Red and Processed Meats Dramatically Increase Prostate Cancer Incidence

The result of a study conducted at the University of California, San Francisco (UCSF), offers solid evidence of a link between aggressive prostate cancer and meat consumption. Scientists found prostate cancer growth is driven largely by consumption of grilled or barbecued red meat, especially when it is well-done. Senior study author, Dr. John Witte set out to explain the result of prior studies and establish a scientific basis for increased prostate cancer risk with red and processed meat consumption.

Researchers used a cohort of 470 men with aggressive prostate cancer and contrasted against 512 matched controls that did not have prostate cancer. All the men completed questionnaires that enabled the researchers to assess not only their meat intake for the previous 12 months, but also the type of meat and how it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

Cooking Method Increases Heterocyclic Amines in Cooked Meats

The study authors used pre-established levels of carcinogens from the National Cancer Institute's CHARRED database which contains the mutagen content for each type of meat by cooking method and doneness. Compiling the data obtained from the participants allowed the researchers to determine the consumption levels of chemicals that have the potential to transform into cancer-causing compounds including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

“Higher consumption of any ground beef or processed meats was positively linked with aggressive prostate cancer, with ground beef showing the strongest association.”

“The main driver of this link was intake of grilled or barbecued meat, with more well-done meat tied to a higher risk of aggressive prostate cancer.”

“Men who ate high levels of well or very well cooked ground beef had twice the odds of developing aggressive prostate cancer compared to men who ate none.”

Dr. Witte and his team were able to make a conclusive link between well cooked and processed meats and incidence of prostate cancer. Of particular importance was the degree of cooking and use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further evidence that limiting or eliminating meat from the diet and utilizing proper cooking practices for all types of food can help prevent prostate cancer and many chronic illnesses.