Berries Lower Heart Attack Risk in Women

By NICHOLAS BAKALAR

Young women who eat plenty of blueberries and strawberries may have a reduced risk of heart attack, a new study has found.

The reason, researchers believe, is that those fruits, like other red and blue fruits and vegetables, have high concentrations of anthocyanin, a flavonoid that may help lower blood pressure and improve blood vessel function.

Beginning in 1991, researchers at Harvard tracked more than 100,000 women ages 25 to 42 with food-frequency questionnaires every four years through 2009. They recorded 405 fatal and nonfatal heart attacks in them over the period. The study was published last week in the journal Circulation.

After adjusting for many dietary, behavioral and physiological risk factors, the scientists found that compared with those below the 20th percentile in anthocyanin intake, those above the 80th percentile were 32 percent less likely to have a heart attack. Other flavonoids were not significantly associated with reduced risk.

Women who ate more than three servings of blueberries or strawberries a week — the most common anthocyanin-rich foods consumed — had a 34 percent lower risk than those who ate less.

“This is not a magic bullet,” said the lead author, Eric B. Rimm, an associate professor of epidemiology and nutrition at Harvard. “Blueberries and strawberries stand out among health foods, but there’s a lot we know about healthy diet, and this is just one component of that.”

http://well.blogs.nytimes.com/2013/01/21/berries-lower-heart-risk/

Plant phytonutrients shown to alter genes that halt cancer metastasis

Plant phytonutrients shown to alter genes that halt cancer metastasis

(NaturalNews) Plants contain thousands of natural compounds that science has shown benefit human health and shield us against chronic diseases ranging from heart disease and stroke to diabetes, dementia and cancer. There are still thousands of yet unidentified chemical compounds in plants and vegetables we consume that likely work in synergy with existing phytonutrients that provide antioxidant and anti-inflammatory benefits to promote healthy metabolism and cellular homeostasis.

A research team from Washington State University has published the result of a study in the journal, Cancer and Metastasis Reviews to explain how more than 40 plant-based compounds have been identified that can turn on genes known to slow the spread of cancer. This is an especially significant finding because the spread of cancer is most often what makes the disease fatal. The authors note that this study reinforces a rapidly growing body of research showing that diet, nutrients and plant-based chemicals are opening many new avenues of attack against this dreaded killer disease.

The lead study author, Dr. Gary Meadows focused his work on how nutrients can prevent the deadly spread of cancer cells or metastasis, rather than traditional work based on the prevention and treatment of cancerous tumors. He commented “There are lots of magic bullets out there in what we eat and associated with our lifestyle. We just need to take advantage of those… and they can work together.” He focused in particular on genes that suppress metastasis, an area considered an afterthought by many of his research peers in other studies.

Thousands of plant-based compounds promote human health and prevent cancer metastasis
Dr. Meadows reviewed prior studies that found a positive correlation between natural nutrient intake and cancer suppression, and looked to see when metastasis suppressor genes were turned on or off, even if the original authors didn’t make a direct connection. Ultimately, he documented dozens of substances affecting the metastasis suppressor genes of numerous cancer lines.

The study identified more than 40 substances like amino acids, vitamin D, ginseng extract, the tomato carotenoid lycopene, the turmeric component curcumin, pomegranate juice, fish oil and others affecting gene expression in breast, colorectal, prostate, skin, lung and other cancers. Each natural compound was found to act epigenetically, which is to say they turned metastasis suppressor genes on or off.

Dr. Meadows concluded “These epigenetic mechanisms are influenced by what you eat… that may also be related to how the metastasis suppressor genes are being regulated. That’s a very new area of research that has largely not been very well explored in terms of diet and nutrition.” This research provides yet another vital link between the thousands of natural chemicals and compounds that exist in the foods we eat, and the importance of eating a wide variety of different colored fruits, vegetables, nuts and seeds daily to prevent the development and metastasis of cancerous cells.

Sources for this article include:

http://www.springerlink.com/content/4218t406w8708338/
http://www.sciencedaily.com/releases/2012/08/120827152050.htm
http://www.medicalnewstoday.com/releases/249570.php

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life.

Green tea catechins shown to shrink cancerous tumors in humans

Green tea catechins shown to shrink cancerous tumors in humans

Friday, September 14, 2012 by: John Phillip

(NaturalNews) Natural health advocates have understood and demonstrated the potent antioxidant and anti-cancer properties of green tea consumption for decades. The Chinese have brewed the leaves of the Camellia sinensis plant for more than 5,000 years to benefit human health. Catechins such as epigallocatechin 3-gallate or EGCG are gaining prominent attention as they have been shown to halt cancerous tumor growth and improve arterial elasticity to promote cardiovascular health.

Researchers from the University of Strathclyde in Scotland, publishing in the journal Nanomedicine have determined that EGCG extracted from green tea could be a powerful weapon in treatments for tackling cancer. The scientists developed a proprietary method for delivering the natural compound directly to tumor cells and found that nearly two-thirds of the tumors it was delivered to either shrank or disappeared within one month. The treatment displayed no side effects to normal tissues.

EGCG from green tea effectively shrinks or eliminates existing tumors in humans
This research is significant because it is believed to be the first time that this type of treatment has made cancerous tumors shrink or vanish in response to a therapy based on a totally natural compound. The lead study author, Dr. Christine Dufes noted “These are very encouraging results which we hope could pave the way for new and effective cancer treatments.”

To conduct the study, the scientists encapsulated the green tea extract in vesicles that also carried transferrin, a plasma protein that transports iron through the blood. Transferrin receptors are found in large amounts in many cancers, and are known to be a viable target for many cancer therapies. Testing EGCG on two different types of skin cancer, researchers found 40 percent of both types of tumors vanished, while 30 percent of one and 20 percent of another shrank. A further 10 percent of one of the types was stabilized.

Dr. Dufes concluded “The green tea extract reduced the size of many of the tumors every day, in some cases removing them altogether… these are very encouraging results which we hope could pave the way for new and effective cancer treatments.” There is no doubt that EGCG catechins from green tea are important to human health. EGCG can be consumed through standardized encapsulated supplements or by drinking two to four fresh-brewed cups of green tea daily to dramatically lower the risk of many cancer lines and to shield against an array of chronic illnesses.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/22891867
http://www.eurekalert.org/pub_releases/2012-08/uos-gtc082212.php
http://www.sciencedaily.com/releases/2012/08/120822071433.htm

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life.

http://www.naturalnews.com/037187_green_tea_catechins_cancerous_tumors.html

How juicing can improve your health

How juicing can improve your health

Saturday, March 17, 2012 by: Kim Evans

(NaturalNews) Adding fresh juices to your diet can be one of the best everyday things you can do for your health. This is the case because with juicing you can take in far more nutrients from fresh fruits and vegetables than you ever could just by eating them straight. And these nutrients both protect us from disease and boost our health and vitality.

For example, it’s easy to consume the nutrients of a couple of pounds of carrots in a day if you juice them. And while carrots are well known to be rich in vitamin A and help with our night vision, carrot juice is also a great juice to detoxify the liver. Vitamin A is also a key nutrient for skin health.

Detoxifying your liver then means that your body can process out more of the chemicals that most people are regularly exposed to – because the liver’s detoxification capacity then becomes available. Because your liver is also your prime fat burning organ, detoxifying your liver will also mean it’s easier to lose excess weight.

If you add some beets to your carrot juice, you can also take in hearty doses of betalains, which raises your body’s detoxification enzymes. This helps your body process out even more manmade chemicals which -without detoxification methods -can be hard to remove. Beet juice in large quantities has also been known to break down cancers and tumors.

Cabbage is another vegetable you can pack in with carrot juice – and it’s been found that folks consuming regular cabbage have far less cancer than folks who don’t. Cabbage also boosts our body’s detoxification enzymes and helps us remove environmental estrogens. Environmental estrogens are chemicals which areoften found in plastics. Theyfill up the estrogen sites in both male and female bodies and then our natural estrogen isn’t used, which creates an abundance of estrogen in the body andsubsequently causes avariety of hormonal problems. Excess estrogen is also connected to stubborn belly fat.

Greens of any sort are another favorite for juicing. Greens are powerful because they add lots of chlorophyll to the body, a powerful blood cleanser and blood builder. Actually, chlorophyll is very similar in structure to our own red blood cells and adding lots of uncooked greens in your diet means your body has the building materials to produce lots of fresh blood – and it often does.

This isactually one of the best things about juicing –youcan add in lots of fabulously healthy vegetables that you might not otherwise include much of in your diet. And these juices are delicious too. In fact, if you give them a try for a while, you might find that they are easy replacements for soft drinks or other processed beverages. If you think about it, why would you choose drinks that are known to create disease (like soft drinks) over drinks that are known to eliminate and prevent it?

Resources include:
http://www.whfoods.org/genpage.php?tname=foodspice&dbid=49
http://www.naturalnews.com/027032_beets_cancer_body.html
http://www.naturalnews.com/027729_estrogen_plastics.html
http://www.shirleys-wellness-cafe.com/greens.htm

About the author:
Kim Evans is an author and natural health writer. Her book, Cleaning Up! The Ultimate Body Cleanse, outlines deep and powerful at-home body cleansing methods to address the root cause of most health problems. While it’s becoming common knowledge that most people carry an extreme toxic burden and that these toxins can cause any disease imaginable, most people don’t know that there is a direct connection between our spiritual reality and the state of our bodies as well. The methods in Cleaning Up! help folks gain both their health and their spiritual connectedness back to live in a love-based reality. Learn more at http://www.cleaningupcleanse.com

Learn more: http://www.naturalnews.com/035274_juicing_health_improvement.html#ixzz26HaHDRjE

Modern wheat a “perfect, chronic poison,” doctor says

(CBS News) Modern wheat is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist who has published a book all about the world’s most popular grain.

Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

“If three people lost eight pounds, big deal,” he said. “But we’re seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day.”

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, meats, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

“It’s really a wheat issue.”

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”

Modern wheat a “perfect, chronic poison,” doctor says