GM Corn is High in Toxins and Nutritionally Inferior

Analysis Identifies Shocking Problems with Monsanto’s Genetically Engineered Corn

April 30, 2013                   

Story at-a-glance

• A 2012 nutritional analysis of GMO versus non-GMO corn shows shocking differences in nutritional content. Non-GMO corn contains 437 times more calcium, 56 times more magnesium, and 7 times more manganese than GMO corn
• GMO corn was also found to contain 13 ppm of glyphosate, compared to zero in non-GMO corn. EPA “safe” level for glyphosate in American water supplies is 0.7 ppm, and organ damage in animals has occurred at levels as low as 0.1 ppm
• GMO corn contains extremely high levels of formaldehyde—about 200 times the amount found toxic to animals
• Research by a Texas teenager using fruit flies, which began when she was in middle school, shows that in virtually every health measure, including fertility, stress resistance and longevity, flies that fed on organic bananas and potatoes fared better than those who fed on conventionally raised produce. Her research was recently published in a respected science journal

By Dr. Mercola

I’ve warned you of the potential dangers of genetically engineered (GE) foods for many years now, pointing out that such crops might have wholly unforeseen consequences. In recent years, such suspicions have increasingly proven correct.

One of the latest pieces of evidence supporting the suspicion that GE crops are in no way, shape or form comparable to their natural counterparts is a nutritional analysis that shows just how different they really are.

Inherent differences are essentially implied by the fact that GE crop seeds can be patented in the first place. And in many ways, I believe Monsanto is slowly but surely inching its way toward patenting nature itself, in the same way others are fighting to maintain patent rights for human DNA.¹

These companies are trying to patent “life,” and they likely will unless they’re stopped by the courts. But it’s quite clear that humans cannot outsmart nature.

The latest nutritional analysis of GE corn couldn’t be more relevant as the recently passed Agricultural Appropriations Bill (HR933²) included a hotly detested provision (Section 735) that places Monsanto above the law. As noted by the featured article:³

“With the recent passing of the Monsanto Protection Act, there is no question that mega corporations like Monsanto are able to wield enough power to even surpass that of the United States government.

The new legislation provides Monsanto with a legal safeguard against federal courts striking down any pending review of dangerous genetically modified crops. It is ironic to see the passing of such a bill in the face of continuous releases of GMO dangers.”

At present, the only way to avoid GMOs is to ditch processed foods from your grocery list, and revert back to whole foods grown according to organic standards.

Analysis Finds Monsanto’s GE Corn Nutritionally Inferior and High in Toxins

A report given to MomsAcrossAmerica⁴ by an employee of De Dell Seed Company (Canada's only non-GMO corn seed company) offers a stunning picture of the nutritional differences between genetically engineered (GE) and non-GE corn. Clearly, the former is NOT equivalent to the latter, which is the very premise by which genetically engineered crops were approved in the first place.

Here’s a small sampling of the nutritional differences found in this 2012 nutritional analysis:

• Calcium: GMO corn = 14 ppm / Non-GMO corn = 6,130 ppm (437 times more)
• Magnesium: GMO corn = 2 ppm / Non-GMO corn = 113 ppm (56 times more)
• Manganese: GMO corn = 2 ppm / Non-GMO corn = 14 ppm (7 times more)

GMO corn was also found to contain 13 ppm of glyphosate, compared to zero in non-GMO corn. This is quite significant and well worth remembering.

The Environmental Protection Agency’s (EPA) “safe” level for glyphosate in American water supplies is 0.7 ppm. In Europe, the maximum allowable level in water is 0.2 ppm. Organ damage in animals has occurred at levels as low as 0.1 ppm... At 13 ppm, GMO corn contains more than 18 times the “safe” level of glyphosate set by the EPA.

This is truly disturbing when you consider the fact that in countries like Argentina, glyphosate is blamed for the dramatic increase in devastating birth defects as well as cancer. Sterility and miscarriages are also increasing. This may be due to its similarity to DDT, which is well-known to cause reproductive problems, among other things.

Another health hazard associated with glyphosate is its effect on gut bacteria. Not only does it promote the growth of more virulent pathogens, it also kills off beneficial bacteria that might keep such pathogens in check—both in the soil, and in the gut of animals or humans that ingest the contaminated crop.

It's important to understand that the glyphosate actually becomes systemic throughout the plant, so it cannot be washed off. It's inside the plant. And once you eat it, it ends up in your gut where it can wreak total havoc with your health, considering the fact that 80 percent of your immune system resides there and is dependent on a healthy ratio of good and bad bacteria.

An additional disturbing piece of information is that GMO corn contained extremely high levels of formaldehyde. According to Dr. Huber, at least one study found that 0.97 ppm of ingested formaldehyde was toxic to animals. GMO corn contains a staggering 200 times that amount! Perhaps it’s no wonder that animals, when given a choice, avoid genetically engineered feed.

Next Up: Genetically Engineered Apples, Using New GE Technique

Besides so-called Roundup Ready crops, genetically engineered to resist otherwise lethal doses of glyphosate, there are other types of GE food crops. Another equally troublesome one is Bt crops, engineered in such a way as to contain a toxic protein within the plant itself. These were created by inserting a foreign gene into the plant in question.

Now we’re looking at yet another type of genetic engineering technology: RNA interference (RNAi), also known as post transcriptional gene silencing (PTGS).

According to the Organic Consumers Association (OCA),⁵ apples modified using this technique are slated for approval by the US Department of Agriculture (USDA) sometime this year. The apple will not require approval by the FDA, which is responsible for human food and animal feed. It only needs approval by the USDA, which is responsible for protecting agriculture from pests and plant diseases.

The new GMO Arctic® Apple does not turn brown when sliced or bitten into. For the cosmetic “advantage” of these genetically engineered apples, you get to be a test subject for yet another untested genetic modification technology. How’s that for a bargain?

According to OCA, non-organic apples are already among the most pesticide-laden foods sold. In the Pesticide Action Network’s analysis of the most recent USDA data, apples tested positive for 42 different pesticides, including two endocrine disrupting pesticides (organophosphate and pyrethroid). The additional risk of untested tinkering with the RNA is not a step in the right direction if we want safer, healthier foods. The OCA writes:⁶

“[U]nlike the case with GMO corn or salmon, scientists aren’t injecting pesticides or genes from foreign plants or animals into the genes of apples to create the Frankenapple. While most existing genetically engineered plants are designed to make new proteins, the Arctic Apple is engineered to produce a form of genetic information called double-stranded RNA (dsRNA). The new dsRNA alters the way genes are expressed. The result, in the Arctic Apple’s case, is a new double strand of RNA that genetically 'silences' the apple’s ability to produce polyphenol oxidase, an enzyme that causes the apple to turn brown when it’s exposed to oxygen.

Harmless? The biotech industry, OSF and some scientists say yes. But others, including Professor Jack Heinemann (University of Canterbury, New Zealand), Sarah Agapito-Tenfen (from Santa Catarina University in Brazil) and Judy Carman (Flinders University in South Australia), say that dsRNA manipulation is untested, and therefore inherently risky.

Recent research has shown that dsRNAs can transfer from plants to humans and other animals through food. The biotech industry has always claimed that genetically engineered DNA or RNA is destroyed by human digestion, eliminating the danger of these mutant organisms damaging human genes or human health. But many biotech scientists say otherwise. They point to evidence that the manipulated RNA finds its way into our digestive systems and bloodstreams, potentially damaging or silencing vital human genes.”

OCA also points out the indirect health consequences. The chemical compound used in the RNA manipulation process is one that also combats plant pests. So what might conceivably happen when you compromise the fruit’s ability to fend off insects? As noted by OCA, most likely, growers will have to start using more pesticides—on a fruit that’s already among the most heavily sprayed. In the end, all those pesticides end up in your body and, certainly, avoiding toxic exposures is important if you want to protect your health.

Despite What You Are Told GE Crops Are NOT the 'Most Tested' Product in the World

It’s important to realize that genetically engineered (GE) foods have never been proven safe for human consumption over a lifetime, let alone over generations. Monsanto and its advocates claim genetically engineered crops are “the most-tested food product that the world has ever seen.” What they don’t tell you is that:

1. Industry-funded research predictably affects the outcome of the trial. This has been verified by dozens of scientific reviews comparing funding with the findings of the study. When industry funds the research, it’s virtually guaranteed to be positive. Therefore, independent studies must be done to replicate and thus verify results
2. The longest industry-funded animal feeding study was 90 days, which recent research has confirmed is FAR too short. In the world’s first independently funded lifetime feeding study, massive health problems set in during and after the 13th month, including organ damage and cancer
3. Companies like Monsanto and Syngenta rarely if ever allow independent researchers access to their patented seeds, citing the legal protection these seeds have under patent laws. Hence, independent research is extremely difficult or nearly impossible to conduct. If these scientists get seeds from a farmer, they sue them into oblivion as one of their favorite tactics is to use the legal system to their advantage. Additionally, virtually all academic agricultural research is controlled by Monsanto as they are the primary supporters of these departments and none will risk losing their funding from them
4. There is no safety monitoring. Meaning, once the GE item in question has been approved, not a single country on earth is actively monitoring and tracking reports of potential health effects

Middle School Student’s Brilliant Experiment

Speaking of research; while there’s no research to support the long-term safety of GMOs, studies do show that organic foods are safer than their conventional counterparts in terms of toxic exposure, and likely far more nutritious as well.

Three years ago, middle school student Ria Chhabra created a science fair project to help settle a debate between her parents, revolving around whether or not organic foods have merit. Now 16 and a sophomore at Clark High School in Plano, Texas, Ria’s continued research into the effect of organic food on fruit flies has earned her top honors in a national science competition, and her work was recently published in the respected scientific journal, PloS One.⁷ As reported by the New York Times:⁸

“The research, titled Organically Grown Food Provides Health Benefits to Drosophila Melanogaster, tracked the effects of organic and conventional diets on the health of fruit flies. By nearly every measure, including fertility, stress resistance and longevity, flies that fed on organic bananas and potatoes fared better than those who dined on conventionally raised produce.

While the results can’t be directly extrapolated to human health, the research nonetheless paves the way for additional studies on the relative health benefits of organic versus conventionally grown food...

The difference in outcomes among the flies fed different diets could be due to the effects of pesticide and fungicide residue from conventionally raised foods. Or it could be that the organic-fed flies thrived because of a higher level of nutrients in the organic produce. One intriguing idea raises the question of whether organically raised plants produce more natural compounds to ward off pests and fungi, and whether those compounds offer additional health benefits to flies, animals and humans who consume organic foods.”

While the scientific merit of organic food continues to be studied and debated among scientists and laypeople alike, the issue has been settled in the Chhabra household. According to Ria, all the fresh produce the family buys is now organic.

Keep Fighting for Labeling of Genetically Engineered Foods

While California Prop. 37 failed to pass last November, by a very narrow margin, the fight for GMO labeling is far from over. The field-of-play has now moved to the state of Washington, where the people's initiative 522, "The People's Right to Know Genetically Engineered Food Act," will require food sold in retail outlets to be labeled if it contains genetically engineered ingredients. As stated on LabelitWA.org:

"Calorie and nutritional information were not always required on food labels. But since 1990 it has been required and most consumers use this information every day. Country-of-origin labeling wasn't required until 2002. The trans fat content of foods didn't have to be labeled until 2006. Now, all of these labeling requirements are accepted as important for consumers. The Food and Drug Administration (FDA) also says we must know with labeling if our orange juice is from fresh oranges or frozen concentrate.

Doesn't it make sense that genetically engineered foods containing experimental viral, bacterial, insect, plant or animal genes should be labeled, too? Genetically engineered foods do not have to be tested for safety before entering the market. No long-term human feeding studies have been done. The research we have is raising serious questions about the impact to human health and the environment.

I-522 provides the transparency people deserve. I-522 will not raise costs to consumers or food producers. It simply would add more information to food labels, which manufacturers change routinely anyway, all the time. I-522 does not impose any significant cost on our state. It does not require the state to conduct label surveillance, or to initiate or pursue enforcement. The state may choose to do so, as a policy choice, but I-522 was written to avoid raising costs to the state or consumers."

Remember, as with CA Prop. 37, they need support of people like YOU to succeed.  

Prop. 37 failed with a very narrow margin simply because we didn't have the funds to counter the massive ad campaigns created by the No on 37 camp, led by Monsanto and other major food companies. Let's not allow Monsanto and its allies to confuse and mislead the people of Washington and Vermont as they did in California. So please, I urge you to get involved and help in any way you can, regardless of what state you live in.

• No matter where you live in the United States, please donate money to these labeling efforts through the Organic Consumers Fund.
• If you live in Washington State, please sign the I-522 petition. You can also volunteer to help gather signatures across the state.
• For timely updates on issues relating to these and other labeling initiatives, please join the Organic Consumers Association on Facebook, or follow them on Twitter.
• Talk to organic producers and stores and ask them to actively support the Washington initiative.

[-] Sources and References

• PreventDisease.com April 16, 2013

• ¹ CNN April 17, 2013
• ² H.R. 933: Consolidated and Further Continuing Appropriations Act, 2013
• ³ Natural Society April 15, 2013
• ⁴ MomsAcrossAmerica.com March 15, 2013
• ⁵ Organic Consumers Association April 17, 2013
• ⁶See ref 4
• ⁷ PLoS One 8(1): e52988
• ⁸ New York Times April 17, 2013

 http://articles.mercola.com/sites/articles/archive/2013/04/30/monsanto-gmo-corn.aspx?=20130430

This “Unhealthy” Food Can Lower Your Blood Pressure?

April 30, 2013

There’s a new reason to eat eggs for breakfast…

New research has found how you can lower your blood pressure with this breakfast superfood.

Researchers from Clemson University just presented their findings at the annual American Chemical Society meeting in New Orleans.1

Egg whites contain a particular peptide known as RVPSL. The study showed that RVPSL blocked the action of angiotensin-converting-enzyme (ACE). The very substance produced by our bodies that raises blood pressure.

And not only did the egg white work as an ACE inhibitor…It worked just as well as some blood pressure medications.

“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,’” said study leader Dr. Zhipeng Yu.

Canadian researchers found similar results when they tested egg white protein from both fried and boiled eggs.2

And you’ll never guess which ones worked the best…

The fried eggs!

They showed more potent activity than the eggs boiled at a lower temperature. That means frying or scrambling egg whites at higher temperatures has a greater impact on lowering blood pressure.

Nutritionists have been debating the health value of eggs for years. And until now, eggs have gotten a bum rap. Eggs, and particularly their yolks, have been linked to high cholesterol and heart disease.

Many people cut eggs out of their diet to be “healthy.” But now research confirms what we’ve been saying all along… You don’t have to.
 Out-of-date research is the cause for the link, according to Professor Bruce Griffin from the University of Surrey, in an edition of Nutrition Bulletin.3

It’s only recently that studies have started to show the nutritional benefits of eggs. They’re a great source of protein. And they are low in saturated fat making them an ideal food choice.

The yolk contains all the cholesterol. But it also packs lots of great nutrients such as zinc, iron, and vitamins A and D.4

You’ll get all the protein and blood pressure-lowering benefits from the egg whites. An egg white omelet or scrambled eggs with fresh veggies is a great way to start your morning. Always buy organic, free-range eggs.

Now lowering your blood pressure can be delicious and healthy. We can’t say the same about blood pressure medication.
 References:

1 http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=222&content_id=CNBP_032577&use_sec=true&sec_url_var=region1&__uuid=0cc3dad8-0b0a-4645-b22b-8a85ab279ed1
2 http://ncbi.nlm.nih.gov/pubmed/19154160
3 http://nutraingredients.com/Research/Egg-proteins-may-reduce-blood-pressure-Study
4 http://prevention.com/which-healthier-eggs-vs-egg-whites

Related Articles:

• Lower Blood Pressure Naturally with this Perfect Fruit Snack
• Cut Food Cravings and Possible Weight Gain with Breakfast
• Avoid this Food if You Want to Avoid Alzheimer’s
• Blood Pressure Medication Found in a Juice
• Get a Boost with Beet Juice

http://institutefornaturalhealing.com/2013/04/this-unhealthy-food-can-lower-your-blood-pressure/#Continue

Nature’s Fruity Statin Helps Clean Out Arteries

December 12, 2012

Research continues to mount showing how a piece of fruit can naturally unclog your arteries in no time.

Without side effects.

In one study, researchers found that drinking this fruit juice reduced arterial plaque by up to 30 percent.1

For the study, Israeli scientists followed 19 subjects for three years. Patients were between the ages of 65 and 75. They were all non-smokers but had severe arterial buildup. So severe that their blood flowed at only 10 to 30 percent capacity.

Researchers gave 10 subjects this juice to drink daily. The other nine received a placebo. At baseline all subjects had similar levels for glucose, cholesterol, and blood pressure.

Diet and lifestyle practices remained constant throughout the test.

After just three months scientists noticed a difference. Thickness in the juice drinkers’ arteries decreased by 13 percent. And even better… After a year, plaque decreased by 30 percent. But in the placebo group, plaque increased by nine percent.

What is this artery-cleaning elixir?

Pomegranate juice.

In another Israeli study, researchers tested pomegranate juice on mice.2 The mice also had severely clogged arteries. Researchers split the mice into groups. One group had pomegranate juice added to their water. Researchers compared the pomegranate mice to a placebo and control group.


Once again, the pomegranate juice worked. In just two months, the mice that consumed the juice had improved arteries. The fruit reduced arterial lesion size by 17 percent.

Healthier arteries in just two months… you don’t get those types of results with drugs.

Statins and other high blood pressure medication are usually prescribed to treat hardening of the arteries – also known as atherosclerosis. We’ve told you the dangers of statins more than once.

We’ve even told you how they actually cause arterial calcification.3

But now we’re finding that pomegranates are nature’s statin. Those little seeds found inside the wonder fruit are proving to do the job without the harmful side effects.

You can buy the fruit whole and crack it open and eat the seeds fresh. Or you can buy pomegranate juice. Just make sure you buy organic and naturally sweetened juice.

Don’t wait until the plaque builds up. Add pomegranates to your diet now as a preventative measure. They won’t just perk up your taste buds… they’ll get your blood flowing too.

Editor’s Note: More than 2,200 people die of heart disease every day. That means the mainstream’s medical solutions are a failure! Get the scoop on the real, natural solution that one cardiologist credits with restoring heart health to almost every single one of his patients! And the easy way to implement it in your own life, today.

 

References:
1 http://ncbi.nlm.nih.gov/pubmed/15158307
2 http://ncbi.nlm.nih.gov/pubmed/11481398
3 http://institutefornaturalhealing.com/2012/09/new-research-shows-this-deadly-drug-is-even-worse-than-we-knew/

http://institutefornaturalhealing.com/2012/12/natures-fruity-statin-helps-clean-out-arteries/

Eat This and Add Years to Your Life

April 10, 2013

Want to add years to your life? All you have to do is make one simple addition to your diet, according to a new study.

Researchers from the Harvard School of Public Health found that older people who ate more of this food lowered their risk of dying by 27 percent.1 They published their findings in the journal Annals of Internal Medicine.

The study followed roughly 2,700 adults age 65 and up, for 16 years. At the start of the study all subjects were healthy. No signs of heart disease or stroke. Ruling out other factors, researchers determined that people who ate the most of this food lived an average of 2.2 years longer.

What gave them over two more years to enjoy life?

Fish. But not just any fish. Fish rich in omega-3 fatty acids.

Most of us already know that omega-3s are great for us. But here’s where it got really interesting…
This is the first study to specifically look at how eating omega-3 rich fish (not just taking omega-3 supplements) helps extend life. In fact, the participants did not take any omega-3 supplements at all.

This is important. Because we now know that eating fatty fish alone has great benefits. “This is not a study of fish oil supplements, it’s a study of blood omega-3 levels related to diet,” said study author Dr. Dariush Mozaffarian.

The people who ate the most fish and had the highest blood levels of omega-3 fatty acids – DHA, EPA, and DPA – lowered their overall death risk by 27 percent. And that’s not all… They also cut their risk of dying from heart disease by 35 percent.

And if you’re worried that it’ll require a big change in habits, don’t be. Researchers found the biggest jump in omega-3 blood levels when going from very low intake of fish to about 400 mg per day.

“The findings suggest that the biggest bang-for-your-buck is for going from no intake to modest intake, or about two servings of fatty fish per week,” said Dr. Mozaffarian.

Your body cannot produce omega-3 fatty acids. The only way to obtain them is through diet and supplements. Fish with the highest levels of omega-3s include tuna, salmon, mackerel, herring, sardines, and anchovies.

Just make sure you buy wild fish and look for clear eyes – that is a good sign of freshness.

Unfortunately, due to mercury contamination, you’ll want to track your intake and look out for any warnings. And we still say it’s a good idea to get some of your omega-3s from mercury-free fish oil supplements. We recommend Carlson brand products for their reputation of high quality and purity.

You can find them online and in many grocery and health food stores. But whether or not you supplement…

Make sure to add more fish to your diet. It won’t just keep you living longer and protect your heart. Eating fatty fish also helps reduce your risk for other diseases such as cancer, mental and emotional disorders, and Alzheimer’s.2 Oily fish are also great anti-inflammatories and can help with joint pain.

Editor’s Note: Eating more omega-3-rich fish isn’t the only way to add more years to your life. In fact, researchers in Wisconsin revealed they found a way to reverse up to 20 years of aging in just 6 months–in a random group of men as old as 81.

These men lost 14.4% of their body fat… gained 8.8% lean body mass… their skin thickened…and their bone density increased. And it was backed up, peer reviewed, and published in one of the world’s most respected medical journals.

Go here to discover how you can get all details on how to ramp up your body’s production of this age-reversing compound all on your own – without a doctor.

References:
1 http://annals.org/article.aspx?articleid=1671714
2 http://www.drweil.com/drw/u/ART02049/facts-about-fish.html

Related Articles:

• To Eat Meat or Not To Eat Meat?
• Avoid this Food if You Want to Avoid Alzheimer’s
• Cut Your Risk of Heart Disease by 50% with This Food
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• Multivitamins Back in the News… Prove Not to Be Magic Health Bullet

http://institutefornaturalhealing.com/2013/04/eat-this-and-add-years-to-your-life/

The Antioxidant That Saves Your Hearing While Protecting Your Heart

February 27, 2013

Hearing loss isn’t just a problem for “old people” anymore.

Noise-induced hearing loss affects all of us. One single loud noise can cause free radical cell damage.1

But for those of us who are gradually turning the TV volume up there’s exciting news that may just keep those hearing aids and shouting matches at bay. Brand new research has found a compound that reduces hearing damage. We already knew it had an array of health benefits. Now researchers from the Henry Ford Hospital in Detroit discovered yet another.2

For their study, researchers exposed rats to acoustic trauma. One group received this compound before they were exposed to the loud noise. During a 24-hour period researchers continued to check for inner ear damage. The rats that did not receive the compound showed a rise in COX-2—a protein that causes the inflammation that leads to hearing loss. COX-2 levels continued to increase over the 24 hours in the untreated rats.

However, the rats that received the compound had less COX-2 protein buildup in the inner ear. The compound actually inhibited its production. As a result, it reduced noise-induced hearing loss.
Studies have proven this compound prevents and fights cancer and heart disease. And now you can add hearing loss to the list.

What is the compound that just keeps getting better?

I’m talking about the plant extract resveratrol.

The anti-aging properties of resveratrol are definitely not new news. Resveratrol is a powerful antioxidant. You can find it in red grapes and red wine. It’s best known for its anti-inflammatory properties.

“Resveratrol is a very powerful chemical that seems to protect against the body’s inflammatory process as it relates to aging, cognition, and hearing loss,” said lead study author Dr. Seidman.

Hearing loss affects one in five Americans.3 It is one of the most common conditions affecting adults over the age of 60.4 But today people are suffering much earlier in life. Believe it or not, you can blame loud music and iPods for that. But even just being exposed to heavy city traffic can cause hearing loss.5 Noise-induced hearing loss is a growing medical issue. Especially for construction workers, musicians, airport workers, and men and women in the Armed Forces.

And if just losing your ability to hear isn’t bad enough, studies have linked hearing loss to dementia, poor cognitive function, and lack of balance. It’s even been found to raise your risk of heart disease.6 So protecting your hearing is vital.

Hearing loss can be frustrating, embarrassing, and even dangerous. But now you can eliminate all those with a little resveratrol. A handful of grapes, a glass of wine, or a resveratrol supplement may just save you from years of communication difficulties.

References:
1 http://aafp.org/afp/2000/0501/p2749.html
2 http://oto.sagepub.com/content/early/2013/02/02/0194599813475777
3 http://bloomberg.com/news/2011-11-14/hearing-loss-affects-about-1-in-5-americans-researchers-say.html
4 http://nidcd.nih.gov/health/hearing/pages/older.aspx
5 http://institutefornaturalhealing.com/2012/12/prevent-the-need-for-hearing-aids-with-this-natural-supplement/
6 http://sciencedaily.com/releases/2013/02/130220131742.htm

http://institutefornaturalhealing.com/2013/02/the-antioxidant-that-saves-your-hearing-while-protecting-your-heart/

Stop the Ringing in Your Ears with this Supplement

April 3, 2013           

If you have occasional ringing, buzzing, or roaring in your ears, you may have tinnitus. And if you don’t have it, somebody you know does. It affects one in five people.

Tinnitus can disrupt your daily life. Making work and daily activities a challenge.

Luckily, it’s very treatable. And researchers have now found a way to quiet the noise with a simple mineral.

Turkish researchers studied the effect of this mineral therapy on 41 people with tinnitus.1 They took either 50 mg of this mineral or a placebo daily for two months. At the end of the study, 46 percent of the people taking the mineral improved overall. And 82% of them had a decrease in the severity of subjective tinnitus (meaning only the sufferer can hear the noise).

So what helped reduce the phantom—but annoying—noise?

Zinc.

Another study from the University Tokyo Hospital confirms it.2 Researchers began their study by measuring zinc levels in 74 patients. The patients with the lowest zinc levels had greater signs of tinnitus. So they gave the patients zinc to get their levels up. And sure enough…their tinnitus improved.

Tinnitus is not a disease. It is a symptom of an underlying condition. It’s usually a result of age-related hearing loss, a previous ear injury, or circulatory system disorder.3 Some medications can cause tinnitus too. If you’re not certain of the cause, consult your doctor.

Zinc deficiency is common, especially as we age.4 But your body needs it.

Zinc doesn’t just prevent and treat tinnitus. It’s also key for immune health, wound healing, and prostate function. If you’re lacking, you may have problems sleeping, diarrhea, hair loss, mental lethargy, loss of appetite, and dry skin.5

The best way to get your zinc is through your diet. So eat plenty of shellfish—especially oysters. You can also enjoy organic, grass fed beef, pork, or wild and wild caught salmon. Pumpkin seeds, eggs, and nuts are also great sources. You can also take a supplement. Zinc is found at any drug store (although we recommend buying from a health food store). Vitamin A, E, and B6 help your body absorb zinc, so make sure you are getting enough of those vitamins as well.

If you suffer from tinnitus or want to prevent it, zinc could hold the answer.

References:
1 http://ncbi.nlm.nih.gov/pubmed/12544035
2 http://ncbi.nlm.nih.gov/pubmed/9339660
3 http://mayoclinic.com/health/tinnitus/DS00365
4 http://ncbi.nlm.nih.gov/pubmed/18200755
5 http://healthguidance.org/entry/15319/1/Zinc-Deficiency-Symptoms-and-Health-Benefits.html



http://institutefornaturalhealing.com/2013/04/stop-the-ringing-in-your-ears-with-this-supplement/

Build Healthy Bones with This Delicious Fruit

January 4, 2013

When the FDA cautions against long-term use of a prescription drug, you just know it has to be bad. Really bad.

Doctors hand out more than 150 million prescriptions to treat osteoporosis and bone loss.1

And in an article published in The New England Journal of Medicine the government agency raises concern about bisphosphonates, including the drugs Fosamax, Actonel, and Reclast.

The report says that women who take these drugs long-term may not even need them. And many of those who do take them more than three to five years receive little to no benefit.

Even worse… they may actually make bones weaker and increase the risk of fractures. Another case of the drug taken to fix the problem causing the very problem.

One former user posted online in response to an ABC News story on the FDA report, “I am a 54 year old woman who took Fosamax for ten years… I was walking our dog with my son, my femur broke while I was walking. After having surgery to repair my femur, three weeks later the doctor found that I also fractured my hip. I spent three months learning to walk again.”

We’d call that a major fail on the part of Big Pharma.

More promising? The results of a recent study surrounding a much more natural solution – a common berry that helps increase bone mass and bone mineral.

Researchers from the Arkansas Children’s Nutrition Center tested it on rats.2 They fed the rats freeze-dried powder of the berry. And it only took 14 days for the effects to kick in. The rats that ate the berry had a 36 percent higher bone mass than the rats that didn’t. Also, researchers found a 22 percent increase in bone mineral content.

And it didn’t just work for the younger rats. Older rats that ate the berry showed a 15 percent increase in bone mass.

No pills, no controversial calcium tablets, just a simple berry for improved bone health.

What’s this bone-strengthening berry?

The tiny, but very powerful blueberry.

Blueberries are a powerhouse of antioxidants. They are rich in rich in vitamin C, vitamin K, and manganese. Three vitamins vital for bone health.

Another study published in the American Journal of Clinical Nutrition also found a link between blueberries and increased bone strength.3 For this study researchers saw an increase in bone strength in seniors and female adolescents who doubled their produce intake, including blueberries.

So forget the dangerous drugs that even the FDA warns against. Adding a few blueberries to your diet regimen is a safe and inexpensive way to save your bones.

There are so many ways to enjoy the tiny, nutritious-packed fruit – smoothies, salad toppers, you name it.

Just don’t forget to buy organic. Blueberries are often heavily sprayed with pesticides.

A handful of blueberries may help keep your bones strong and osteoporosis at bay.

References:
1 http://nejm.org/doi/full/10.1056/NEJMp1202619?query=featured_home&
2 http://onlinelibrary.wiley.com/doi/10.1002/jbmr.137/abstract
3 http://ajcn.nutrition.org/content/81/1/215S.full

 

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• Cut Diabetes Risk in Half with This Vitamin
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• Lower Your Cholesterol with this Traditional Folk Remedy
• Eat This and Add Years to Your Life

http://institutefornaturalhealing.com/2013/01/build-healthy-bones-with-this-delicious-fruit/

Make One Change To Live Longer

Carl Lowe | Apr 19, 2013

A study in England shows that if you want to live longer and healthier than your next door neighbor, there’s one key activity you must embrace.

Otherwise, both of you will go into your senior years hobbled by chronic disease and facing an early demise.

You have to stop eating the typical American diet.

According to research published in The American Journal of Medicine, constantly stuffing yourself with fried foods, sweets, processed meat, refined grains and high fat dairy foods shrinks your chances of reaching a ripe old age in good health. Instead, switch to more fruits and vegetables and meat that is unprocessed.

“The impact of diet on specific age-related diseases has been studied extensively, but few investigations have adopted a more holistic approach to determine the association of diet with overall health at older ages,” says researcher Tasnime Akbaraly. “We examined whether diet, assessed in midlife, using dietary patterns and adherence to the Alternative Healthy Eating Index (AHEI), is associated with aging phenotypes, identified after a mean 16-year follow-up.”

The AHEI, available here, is an alternative diet that de-emphasizes some of the more deleterious elements of the typical meals eaten in the U.S.

“We showed that following specific dietary recommendations such as the one provided by the AHEI may be useful in reducing the risk of unhealthy aging, while avoidance of the ‘Western-type foods’ might actually improve the possibility of achieving older ages free of chronic diseases and remaining highly functional,” notes Dr. Akbaraly. “A better understanding of the distinction between specific health behaviors that offer protection against diseases and those that move individuals towards ideal aging may facilitate improvements in public health prevention packages.”

http://easyhealthoptions.com/alternative-medicine/nutrition/make-one-change-to-live-longer/

More Evil Linked To Sugar

Carl Lowe | Apr 16, 2013

If you’re still not convinced of the evils of sugar in your diet and in your blood, a new discovery should make you a believer. Research now shows that as sugar climbs in the body, your ability to breathe and your heart’s facility for pumping blood are both hampered.

Scientists at the University of Washington and Boston University examined the mechanics of how the heart and lungs rely on electrically charged proteins to stretch and then retract. These proteins are necessary to support and build healthy connective tissue.

But when sugar levels climb, the proteins no longer perform this function as effectively.

This crucial characteristic of the proteins is known as ferroelectricity. It consists of a response to an electric field in which a molecule switches from having a positive to a negative charge. Only recently revealed in animal tissues, this property has been traced to a substance called elastin. When elastin is exposed to sugar, the elastin protein sometimes slows or stops its ferroelectric switching. That can harden those tissues and, eventually, cause the degradation of arteries and ligaments.

“This finding is important because it tells us the origin of the ferroelectric switching phenomenon and also suggests it’s not an isolated occurrence in one type of tissue as we thought,” says researcher Jiangyu Li, a associate professor of mechanical engineering. “This could be associated with aging and diabetes, which I think gives more importance to the phenomenon.”

The researchers in this study focused solely on how this phenomenon affects aortic tissue, but they believe it also compromises other tissues that rely on elastin like the lungs and skin.

http://easyhealthoptions.com/alternative-medicine/nutrition/more-evil-linked-to-sugar/

Sugar Drags Your Health Down, Sends Your Weight Up

Dr. Mark Wiley | Apr 03, 2013



When it comes to sugar, we don’t have a sweet understanding.

I’m sure you are as confused as I when you read contradictory advice like:

• Sugar is sugar, and there’s no difference in how your body digests the various forms.
• Fructose (sugar from fruit) is healthy, while sucrose (processed sugar) creates problems.
• Your body regards high fructose corn syrup the same as any other sugar.
• Your body processes fructose and sucrose the same way and cannot tell the difference.

After a while, these statements become mind-boggling. How can something as healthy-sounding as natural sugar (fructose) not be better for you than processed sugar (sucrose)?

Well, there is a difference; and it just may surprise you.

The Basics

It is true that fructose and sucrose are both sugars and both are carbohydrates. But fructose is a monosaccharide, or simple sugar, the basic unit of a carbohydrate molecule. Sucrose is a polysaccharide, or a long carbohydrate molecule that is formed when monosaccharides link.

While fructose and sucrose taste sweet and are both commonly found in the foods we eat, they have different chemical properties. Fructose is most often consumed from the fruit we eat, which is the reason it is often called fruit sugar. Sucrose, on the other hand, is the white crystal sugar we buy and consume: table sugar.

Your body does not need to break down fructose before it is absorbed via the intestines. However, your body needs a digestive enzyme called sucrase to digest, or break down, sucrose. Because of their contrasting chemical makeups, fructose does not require the body to produce as heavy an insulin release as it needs for sucrose. Sucrose signals the pancreas to release insulin as a message to the
body’s cells to absorb blood sugar.

Counterintuitive

You might assume that because fructose is natural and does not require as much of an insulin response, it is a healthier nutrient than sucrose and that fruit sugar is better for you than table sugar. I believed this for many decades. However, a recent study at Yale University, published in the Journal of the American Medical Association (JAMA), indicates otherwise. When researchers studied neurophysiological factors that may underlie associations between fructose consumption and weight gain, they found that fructose is more likely associated with obesity than sucrose.

Fructose And Glucose

The researchers at Yale titled their report “Effects of fructose vs glucose on regional cerebral blood flow in brain regions involved with appetite and reward pathways.” For the study, 20 healthy adults underwent two MRI sessions at Yale. Each imaging session followed consumption of either a fructose-sweetened or a glucose-sweetened beverage. Participants did not know which sweetener was in their beverage. The study was conducted with a blinded, random-order, crossover design.

The researchers measured the changes in hypothalamic regional cerebral blood flow (CBF) after consumption of each drink. A secondary analysis focused on whole-brain analyses to “explore regional CBF changes, functional connectivity analysis to investigate correlations between the hypothalamus and other brain region responses, and hormone responses to fructose and glucose ingestion.”

Surprising Findings

The study findings were unexpected. (This is a bit technical, but I explain below.):

• There was a significantly greater reduction in hypothalamic CBF after glucose versus fructose ingestion.
• Glucose ingestion (compared with baseline) increased functional connectivity between the hypothalamus and the thalamus and striatum.
• Fructose increased connectivity between the hypothalamus and thalamus but not the striatum.
• Regional CBF within the hypothalamus, thalamus, insula, anterior cingulate and striatum (appetite and reward regions) was reduced after glucose ingestion compared with baseline.
• In contrast, fructose reduced regional CBF in the thalamus, hippocampus, posterior cingulate cortex, fusiform and visual cortex.
• In whole-brain voxel-level analyses, there were no significant differences between direct comparisons of fructose versus glucose sessions following correction for multiple comparisons.

What That Means

I know the results of the Yale study sound confusing. Basically, the researchers found that fructose affected the brain in ways more likely to lead to overeating and weight gain. This was substantiated with images of how the brain areas were affected, depending on the sweetener that was consumed.

The scientists point out that “increases in fructose consumption have paralleled the increasing prevalence of obesity, and high-fructose diets are thought to promote weight gain and insulin resistance.”

In other words, diets high in fruit and fruit juice and beverages and foods sweetened with fructose can lead to weight gain and insulin resistance because fructose does not leave us feeling satiated, whereas sucrose apparently does.

This study provides great insight into what we should consume and how it can change out body chemistry. I look forward to more studies in the wake of this one.

http://easyhealthoptions.com/alternative-medicine/nutrition/sugar-drags-your-health-down-sends-your-weight-up/

Nutritious nangka

Wednesday June 2, 2004

By CHIA JOO SUAN

JACKFRUIT, which is rich in minerals and vision nutrients, is well known for its sweet and aromatic orange-yellow pulps embedded in a big fruit.

The ripe unopened jackfruit is green and thorny. It has a strong disagreeable odour to some, like that of decayed onions. Amazingly, the pulps within have a rich flavour, which is somewhat like pineapple, mango and banana mixed together.

Jackfruit, or nangka, provides us with B complex vitamins, which improve our appetite and help digestion, thus boosting our energy level.

Jackfruit (Artocarpus heterophyllus Lam) belongs to the Moraceae family. An average mature jackfruit weighs about 4 to 5kg. However, 50kg fruits have been reported.

There may be 100 or up to 500 fruit pulps in a single jackfruit. The fruit is known as nangka in Malaysia, jak in the Philippines, khanun in Thailand, khnor in Cambodia, mak in Laos and mit in Vietnam.

Malaysia has two common varieties of jackfruit. The sweet but soft mushy and fibrous cempedak is smaller and is usually served deep-fried in flour batter or eaten fresh. Nangka is the more popular variety with crunchy pulps when eaten fresh.


Rich in minerals

Nangka nourishes with easily-absorbed minerals. The amount of calcium in 100g of nangka is about that in seven medium-sized apples. Magnesium that aids in building bones is also abundant. Magnesium acts as a natural muscles relaxant and keeps the blood circulating smoothly.

Furthermore, 100g of nangka supply us with potassium equivalent to that of three apples. When we exercise, potassium plays an important role in maintaining proper function of our muscles and nerves. Eating food that contains potassium also reduces the risk of high-blood pressure.

Nangka supports health with zinc that is required to transport vitamin A to the eyes for better vision. In addition, zinc affects our sense of taste, aids in wound healing and sperm production.

Nangka is a good source of manganese that is lacking in many fruits. The amount of manganese in 100g of nangka is about four times that of an orange or apple. After having a good meal, the fat, protein and carbohydrates are effectively broken down for energy production with the help of manganese. Furthermore, manganese is an important component of the enzyme superoxide dismutase that protects cell damage from free radicals.

Beyond energy production

Nangka provides us with B complex vitamins, which improve our appetite and help digestion, boosting our energy level.

Riboflavin (vitamin B2) protects cells from oxygen damage and supports cellular energy production. People who are sensitive to light often suffer soreness around the mouth or tearing in the eyes and they have deficiency in vitamin B2. Nangka is a good source of vitamin B2.

Nangka further supports heart health with vitamin B6. The combination of vitamin B2 and B6 is important in cardiovascular protection. Both vitamins function synergistically in breaking down homocysteine and maintaining healthy blood vessels. Vitamin B3, also known as niacin, may help us overcome muscular weakness.

Vision nutrients

Vitamin A and related carotenoids are nutrients that contribute to the attractive colour of nangka. More importantly, these are vision nutrients which help us see better and reduce the risk of developing cataracts and other eye problems. In addition, taking food that contains high levels of the carotenoid beta-carotene are less likely to be affected by certain types of cancer, heart disease or stroke.

Similar to orange, nangka contains cryptoxanthin, an orange-red carotenoid pigment that may lower the risk of developing lung cancer.

The amount of dietary fibre in 100g nangka is about one-third that of an orange. Dietary fibre supports bowel regularity and helps maintain cholesterol and blood sugar levels as well.

Just like the papaya, the amino acids in nangka are mainly aspartic acid, glutamic acid, alanine, glycine, valine, leucine, lysine and serine.

Amino acids are for energy metabolism, cell growth and repair of muscle tissue. They also function in antibody synthesis, breakdown of sugar that keeps us alert and for maintaining good skin complexion.

Safety

Nangka are sweet with carbohydrate made up of mainly sugars. For people with less efficient digestive systems, the sugars may lead to gas production. This may cause an uncomfortable bloated feeling. Avoid eating the fruit on empty stomach or eat it with yoghurt to lessen the effect.

Pectin is a nutrient responsible for its laxative property that helps our bowel movements. Nangka, especially in the perigones or rags (the narrow ribbon-like fleshy strips that cover the fruit-lets) that we normally do not eat, but can be used in cooking, contains pectin and the enzyme pectinsterase.

When storing nangka, always keep the pulp dry. Water will activate the enzymes and soften the texture of the fruit. Chilling improves its flavour and makes it crispier.

All parts of the plant have a sticky white latex that contains artostenone. Coat the knife with a layer of oil when cutting the fruit to avoid messy handling.

Traditional use

All parts of the nangka plant are used in traditional remedies. The tree that can grow to a height of 20 metres is much valued for its timber as building material. In the Philippines, the wood is used for making musical instruments especially guitars. The wood has a sedative property and the pith is used to induce abortion.

The Chinese consider nangka a nutritious tonic. The seed is useful in overcoming the influence of alcohol. Roasted seeds are regarded as an aphrodisiac.

The ashes of nangka leaves, corn and coconut shells are mixed in oil for healing ulcers. The dried latex mixed with vinegar can be applied on abscesses and for snakebite. An extract of the root is taken in cases of fever and diarrhoea.

Chia Joo Suan is a food chemist who advocates safe eating habits. She is the author of What’s in your food? (Pelanduk). 

http://thestar.com.my/lifestyle/story.asp?file=/2004/6/2/features/8077527&sec=features

Hidden Causes of Heart Disease

Hidden Causes of Heart Disease—Six Little-Known Risk Factors

March 15, 2013

There are well-known risk factors for heart disease, such as high blood pressure, diabetes, being overweight and a family history of early heart attacks. But some little-known risk factors are as threatening to your heart as those you’re familiar with—in some cases, doubling your risk for disease.

Here are six of these “secret” risk factors, revealed by recent scientific studies—and how to reduce your risk…

BISPHENOL-A (BPA)

BPA is a chemical frequently found in food and beverage containers, such as plastic bottles and the lining of metal cans. It can harm your arteries.

New research: In a study of 591 people published in PLoS One, those with the highest urinary levels of BPA were the most likely to have advanced coronary artery disease—severely narrowed arteries ripe for the blockage that triggers a heart attack.

What happens: BPA sparks the chronic inflammation that drives arterial damage and heart disease.

My recommendation: Reduce your exposure to BPA. Avoid canned foods as much as possible because cans may have an epoxy liner that leaches BPA into food. Or look for cans labeled BPA-free. Drink water out of glass or stainless steel bottles that don’t have a plastic liner. Don’t microwave food in plastic or use plastic containers for hot foods or liquids—the heat can cause BPA to leach out. Exception: Soft or cloudy-colored plastics typically do not contain BPA—they usually are marked on the bottom with the recycling labels #1, #2 or #4.

SHIFT WORK

Dozens of studies have linked shift work—an ongoing pattern of work that is not roughly 9 am to 5 pm—to higher heart disease risk, but the link has always been speculative. The latest study—a so-called “meta-analysis” of previous research—changes the shift work/heart disease hypothesis into scientific fact.

New research: The study, published in BMJ, analyzed data from 34 studies involving more than two million people and found that shift work was linked to a 23% increased risk for heart attack. The researchers concluded that 7% of all heart attacks—about one out of every 14—are directly attributable to shift work.

What happens: Shift work disrupts the normal sleep-wake cycle, throwing every system in your body out of balance, including the autonomic nervous system, which regulates heartbeat. An irregular heartbeat (arrhythmia) can cause a type of heart attack.

My recommendation: A key way to balance your autonomic nervous system is to increase your intake of foods rich in omega-3 fatty acids, such as wild-caught fatty fish (salmon, sardines, mackerel, tuna), grass-fed red meats, free-range poultry, walnuts and flaxseed oil. Also, take a daily fish oil supplement that delivers one to two grams of the essential fatty acids EPA and DHA.

If your work schedule includes shift work, pay attention to other heart disease risk factors and go for regular screenings.

DIABETES DRUGS

A generic, low-cost class of antidiabetes drugs called sulfonylureas (glipizide, glyburide and glimepiride) help control type 2 diabetes by stimulating the pancreas to produce insulin, a hormone that regulates blood sugar levels, but these drugs can be dangerous to your heart.

New research: Researchers at the Cleveland Clinic analyzed data from nearly 24,000 patients who had taken either a sulfonylurea drug or metformin, another generic, low-cost drug used to control diabetes. Compared with metformin, the sulfonylureas were linked to a 50% greater risk for death.

What happens: It’s likely that sulfonylurea drugs are toxic to the body’s mitochondria, the energy-generating structures in every cell that are crucial to health and longevity.

My recommendation: If you’re taking a sulfonylurea drug, ask your doctor to switch you to metformin. Even better: In a major, multiyear study, losing weight and exercising outperformed metformin in regulating blood sugar.

FATTY DEPOSITS AROUND THE EYES

New research: In a 35-year study involving nearly 11,000 people, researchers found that those with three out of four signs of visible aging had a 39% increased risk for heart disease and a 57% increased risk for heart attack.

The four signs (in both men and women) are receding hairline at the temples…crown top baldness…earlobe creases…and fatty deposits around the eyes.

Important: Of these four signs, fatty deposits around the eyes were the strongest predictor of heart attack and heart disease.

My recommendation: If your doctor finds at least three of these risk factors—or just fatty deposits around your eyes—he/she should schedule you for regular screenings for heart disease.

EARLY MENOPAUSE

Menopause, and its accompanying drop in heart-protecting estrogen, increases the risk for heart disease. So it’s no surprise that early menopause (starting at age 46 or younger) is a risk factor.

New research: In an eight-year study published in Menopause, researchers found that women who enter menopause early are twice as likely to suffer from heart disease and stroke.

My recommendation: There are several ways menopausal women can lower their risk for heart disease…

• Eat more noninflammatory foods, such as fresh, organic vegetables and fruits and wild-caught fatty fish.
• Minimize your intake of inflammatory simple sugars (white bread, pastries, cookies, pastas, candies, etc.).
• Exercise regularly, such as a daily 30-to-60-minute walk.
• In addition to a multivitamin, take daily supplements that strengthen the heart and circulatory system, including CoQ10 (60 mg to 100 mg)…fish oil (one to two grams)…vitamin C (1,000 mg)…and magnesium (400 mg to 800 mg).
• Reduce stress with meditation, yoga and/or tai chi. Other ways to reduce stress include socializing with friends and doing hobbies you enjoy.

PSORIASIS

The chronic inflammatory disease of psoriasis causes patches of dry, itchy skin. A new study shows that it also damages arteries.

New research: In a study in Journal of Investigative Dermatology, researchers found that chronic inflammation of the skin is accompanied by chronic inflammation in blood vessels. And in a study published in Circulation: Cardiovascular Imaging, researchers found that treating psoriasis patients with the anti-inflammatory drug adalimumab decreased inflammation in the arteries (carotid and ascending aorta) often involved in heart attack and stroke.

My recommendation: All psoriasis patients should go on a gluten-free diet, eliminating inflammation-sparking grains such as wheat, rye and barley. They also should take inflammation-reducing omega-3 fatty acids (three to four grams daily). In addition, people with psoriasis should be screened regularly for heart disease.

Source: Stephen Sinatra, MD, board-certified cardiologist and assistant clinical professor of medicine at University of Connecticut School of Medicine in Farmington and a fellow in the American College of Cardiology and the American College of Nutrition. He also is founder of HeartMDInstitute.com, an informational Web site dedicated to promoting public awareness of integrative medicine. Dr. Sinatra is author or coauthor of 12 books, including The Healing Kitchen (Bottom Line Books). www.BottomLinePublications.com/HealingKitchen

http://www.bottomlinepublications.com/content/article/health-a-healing/hidden-causes-of-heart-diseasesix-little-known-risk-factors?