Extra Protein, Extra Performance? - Excess protein turns into fat

By taking large quantities of protein, athletes hope to be able to run that extra mile or lift that extra weight without failing their drug tests. But, does it work? More importantly, is it worth the risks?

Joe Schwarcz PhD | 20 Mar 2017 

You Asked

No one can deny the importance of proteins in our diet. They are vital for countless body functions, especially tissue growth and repair. Proteins also provide energy to the body and help ensure a strong immune system. In striving to excel at their respective sports, many athletes subscribe to the notion that protein supplements enhance their physical performance. The existence of a multi-billion dollar supplement industry, however, does not prove that such products are necessary. Only a rigorous scientific investigation can do that.

Before delving into the science of protein supplements, let’s take a look at the differences between a supplement and a drug. Legally, dietary supplements cannot claim to cure, treat or prevent a disease, although they can convey how they potentially affect the body. Supplements do not have to go through the same regulatory process as drugs which undergo a thorough assessment for safety and efficacy before going on the market. Protein supplements therefore do not have to be proven effective before being sold. Indeed, their effectiveness continues to be a matter of ongoing debate, and with a lack of concrete evidence, many people continue to invest in this growing market.

An understanding of protein’s role in the body allows us to make an attempt at assessing the role of supplements. A normal adult requires only forty to fifty grams of protein per day in order to supply essential amino acids and replace the nitrogen eliminated in urea as waste. Essential amino acids are the nine out of twenty amino acids that the body requires but cannot produce on its own. When an amino acid is broken down, the nitrogen it contains is converted into urea by the liver which then is excreted via the kidneys. 

Many athletes, body builders, or teenage boys who are looking to “bulk up” turn to protein supplements or high protein diets to enhance their performance or accelerate muscle growth. Supposedly, the amino acids arginine and ornithine promote release of growth hormone, a natural hormone that stimulates muscle development. Glutamine and carnitine have also been marketed as strength-enhancing amino acids. By taking large quantities of these proteins, athletes hope to be able to run that extra mile or lift that extra weight without failing their drug tests. But, does it work? More importantly, is it worth the risks? 

A typical American diet contains approximately seventy to ninety grams of protein per day, meaning that most individuals far surpass their daily protein requirements. Dietary protein is used to replace proteins which were previously broken down and used by the body. Extra protein does not get stored. Instead, excess amino acids get converted to carbohydrate or fat. Thus, it seems that additional protein intake will not directly increase muscle growth, strength or physical performance and could even lead to weight gain and fat deposition, which are surely negative consequences for any athlete.

As a matter of fact, many health experts question the efficiency and safety of ingesting large amounts of proteins. In one study of elite junior weightlifters, consumption of protein supplements including glutamine and carnitine before workout did not result in changes in blood hormone levels during heavy training. Another study with bodybuilders found no change in blood growth hormones after consuming various mixtures of amino acids. Not only that, excess protein intake can have deleterious effects on the body. The recommended dose of protein intake for a normal adult is 0.8 g per kg of body weight per day. That’s 54 g for a person weighing 150 lb. High level athletes (and we are talking about those who compete at the national and international level, not your fifteen year-old who wants to impress a girl) require a bit more than that to compensate for their high energy output. According to one study, athletes competing in power or strength sports need about 1.6 g of protein per kg of body weight, while endurance-trained athletes need about 1.3 g per kg. There is still debate about the exact amount of proteins athletes should consume, but the consensus is that anything over 2.0 g per kg of body weight per day is excessive and no scientific evidence supports beneficial effects above this level. High protein diets on the other hand advocate protein intake on the order of 200 to 400 g a day! Too much protein intake can lead to liver and kidney overload; the liver cannot convert nitrogen into urea fast enough and the kidney has to deal with extra urea. Too much urea results in higher demand for water, which leads to dehydration. And we all know how important it is for athletes to stay hydrated. More serious problems include hyperaminoacidemia (excess amino acid in blood), hyperammonemia (excess ammonia), hyperinsulinemia (excess insulin), calcium loss and overreaction within the immune system.

All you need, really, is a balanced diet and healthy lifestyle. No need to wreak havoc in your body with excessive supplementation. A 3-oz. portion of roast white chicken meat already contains 26g of protein. Beans average about 15g per cup, and pasta contains 5g per cup. While there is evidence that extra protein can be beneficial for athletes, you really don’t need much. A double-blind study with judoists showed that a daily protein supplement of 0.5 g per kg of body weight improved the maximum oxygen uptake. The effects disappeared when judoists stopped taking the supplements. However, such amounts can be obtained from a healthy diet. The body cannot tell the difference between proteins coming from foods and proteins coming from bottles. Proponents of supplements claim that they are more readily absorbed than the protein from food and that certain amino acids increase muscle mass and decrease body fat. The fact is, there is no reason to believe that faster absorption is better; after all, muscles don’t just grow from one second to the next. The best way to gain muscle mass is to add body weight by increasing calorie intake from low fat carbohydrate sources.

Endurance or strength exercise does increase the body’s dietary protein requirement, therefore athletes who are generally more physically active than the average person, require more dietary protein. Just how much more is hard to determine but needs can certainly be met without resorting to protein supplements. Furthermore excessive protein intake is not without problems. Potential side effects include dehydration, which is secondary to high urea excretion, gout, liver and kidney damage, calcium loss, bloating and diarrhea. Yes, athletes do need more protein, but not in gargantuan amounts. And supplements are great, for those who sell them. There is nothing you cannot obtain from a healthy diet. As for bulking up... exercise by itself already significantly increases growth hormone levels, so leave the health food stores alone and head for the gym!

https://www.mcgill.ca/oss/article/health-you-asked/extra-protein-extra-performance

Researchers Identify Biomarkers For Chronic Kidney Disease

Even though present in trace amounts, D-amino acid levels in patients can be measured to provide prognostic information of chronic kidney disease. 

Asian Scientist Newsroom | August 8, 2016 | Health 

kid

AsianScientist (Aug. 8, 2016) - Researchers in Japan have found that measuring D-amino acid levels in patients can help doctors to identify chronic kidney disease patients at high-risk for progression to end-stage kidney disease. Their research findings were published in Scientific Reports. 

Chronic kidney disease is a critical health problem and can lead to end-stage kidney disease. Additionally, the risk of cardiovascular diseases and death increases with the progression of chronic kidney disease. There is currently no effective method to determine the prognosis of chronic kidney disease. 

On the other hand, D-amino acids are increasingly recognized as potential biomarkers in several diseases. Although D-amino acids are usually only present in trace amounts in the body, recent technological advancements have enabled us to measure D-amino acids with much higher sensitivity. 

Led by Drs. Tomonori Kimura and Yoshitaka Isaka from the Department of Nephrology at Osaka University, the research group measured D-amino acid levels in the blood of chronic kidney disease patients and followed their prognoses. 16 out of 21 D-amino acids were detected in the blood of these patients. 

Further analyses revealed that D-serine and D-asparagine were associated with the progression of chronic kidney disease. Furthermore, the risk of progression to end-stage kidney disease was elevated two- to four-fold in patients with higher levels of these two types of D-amino acids. 

The researchers hope that the results of the present study will provide a new method for clinicians to identify chronic kidney disease patients at high-risk for progression to end-stage kidney disease. This method is also applicable to diseases like cardiovascular disease, diabetes mellitus and hypertension, the researchers said, as the prognoses of these diseases are strongly influenced by chronic kidney disease progression. 

The article can be found at: Kimura et al. (2016) Chiral Amino Acid Metabolomics for Novel Biomarker Screening in the Prognosis of Chronic Kidney Disease. 

——— 

Source: Osaka University. 

http://www.asianscientist.com/2016/08/health/biomarkers-d-amino-acids-chronic-kidney-disease/

Methionine Restriction: An Anti-Cancer Diet

Danica Collins

Healthwise

Did You Know…that restricting your intake of this essential amino acid can starve cancer cells and increase your lifespan?

Amino acids are the building blocks of protein.  They provide structure to our cells, assist in wound healing and tissue repair, help store and transport nutrients, and impact virtually all of our bodily functions.  There is one amino acid, however, that may be doing more harm than good when it is consumed in abundance.  Methionine, one of the eight essential amino acids, has been shown to play an active part in cancer cell proliferation and malignant tumor growth.  Methionine restriction may be the key to stopping cancer in its tracks and adding many more healthy years to your life!

Starve Cancer Cells with a Low Methionine Diet 

A little over 40 years ago scientists discovered that cancers, including breast, colon, ovary, prostate, and skin cancers, depend on methionine to survive.  When cells grown in a petri dish were deprived of methionine, normal, healthy cells thrived, while cancer cells died, leading researchers to surmise that cancer cells need methionine to persist.

Testing this theory on fresh tumors removed from cancer patients yielded the same results—many cancers that don’t respond well to traditional chemotherapy seem to have a biochemical defect that renders them methionine dependent.  Researchers from Bayor College of Medicine in Houston, Texas showed that methionine restriction offers promise as a treatment for advanced cancers of the prostate, lung, and gastrointestinal tract.

Eat a Low Methionine Diet You can easily lower your intake of methionine by choosing the right foods.  It appears that plant-based diets are the most supportive, as animal-based foods such as chicken and fish contain the highest levels of methionine.  Milk, red meat, and eggs fare a bit better, with fruits, nuts, veggies, legumes, and grains the lowest in methionine.  A vegan diet, however, is not entirely protective, as certain nuts and beans are deceptively high in methionine. Avoid Brazil nuts, soy beans, and wheat germ, and opt for lentils and almonds instead.

Want to practice methionine restriction?  Remember, methionine is an essential amino acid that we need for protein building, so don’t go overboard.  Animal studies have shown that without methionine the body is susceptible to fatty liver disease, anemia, and drastic and life-threatening weight loss. 

Go to Healthwise for more articles

http://undergroundhealthreporter.com/methionine-restriction-an-anti-cancer-diet

Hidden SuperFood: The Secret Life of Kale

Crouching Garnish, Hidden SuperFood: The Secret Life of Kale

November 06, 2013

Story at-a-glance

• Kale is a form of cabbage that evaded domestication, sharing many of the same traits as wilder plant relatives, such as broccoli, cauliflower, and Brussels sprouts
• The nutritional density of kale is virtually unparalleled among green leafy vegetables. It has a 3:1 carbohydrate-to-protein ratio, which is an exceptionally high amount of protein for any vegetable, and one reason why it has recently been acclaimed as the "new beef"
• Like meat, kale contains all 9 essential amino acids needed to form the proteins within the human body, plus, 9 other non-essential ones for a total of 18. It also contains more omega-3 than omega-6, which is almost unheard of in nature
• For a hearty protein breakfast, try chopping up half a bunch of kale, a quarter of an onion, and stir fry it in a tablespoon of olive oil for a few minutes till it is tender. Make sure to add in a pinch of natural unprocessed salt, a pinch of pepper, a teaspoon of lemon or Ume Plum Vinegar

By Sayer Ji 

Few foods commonly available at the produce stand are as beneficial to your health as kale. And yet, sadly, it is more commonly found dressing up something not as healthy in a display case as a decoration than on someone's plate where it belongs. 

Kale is actually a form of cabbage that evaded domestication, sharing many of the same traits as wilder plant relatives unafraid of holding on to their bitter principle, and relatively unruly appearance. 

Kale is perfectly content letting its luscious green leafy hair down, being the 'hippie' member of a family that includes the more tightly wound broccoli, cauliflower and the Brussel sprout, whose greater respectability as far as most restaurant menus go

This means kale is more likely to be found forgotten, shriveling up somewhere on the bottom shelf of someone's refrigerator, no doubt possessed by someone with every intention (but not the time and appetite enough) to eat it. 

But please do not underestimate this formidable plant, which grows as high as six to seven feet in the right conditions, casting a shadow as long as the impressive list of beneficial nutritional components it contains.  

Its nutritional density, in fact, is virtually unparalleled among green leafy vegetables. Consider too that during World War II, with rationing in full effect, the U.K. encouraged the backyard cultivation of this hearty, easy to grow plant for the Dig for Victory campaign that likely saved many from sickness and starvation. Over a half century later, kale's status as a former cultural nutritional hero has faded into near oblivion ... until now, we hope!

 

Kale Contains ALL the Essential Amino Acids and 9 Non-Essential Ones 

You will notice that one cup of raw kale contains less than 1 gram of fat (0.3 grams to be exact), 2 grams of protein, and subtracting the 1 gram of fiber from the total carbohydrate content (7), an effective carb content of 6 grams per serving, which is almost entirely complex carbohydrate, i.e. "starch." This means it has a 3:1 carbohydrate-to-protein ratio – an exceptionally high amount of protein for any vegetable, and one reason why it has recently been acclaimed as the "new beef." 

 

Indeed, like meat, kale contains all 9 essential amino acids needed to form the proteins within the human body: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine – plus, 9 other non-essential ones for a total of 18: 

 

Consider too that compared to meat, the amino acids in kale are easier to extract. When consuming a steak, for instance, the body has to expend great metabolic resources to break down the massive, highly complex, and intricately folded protein structures within mammalian flesh back down into their constituent amino acids;

Then, later, these extracted amino acids must be reassembled back into the same, highly complex, intricately folded and refolded human proteins from which our body is made. This is a time-consuming, energy-intensive process, with many metabolic waste products released in the process. 

For the same reason that massive mammalian herbivores like cows, for instance, eat grass -- not other animals -- kale can be considered anabolic, "meaty," and worthy of being considered as a main course in any meal. The nice thing, too, is that less is needed to fulfill the body's protein requirements.

Also, kale is so much lower on the food chain than beef, that it doesn't bio-accumulate as many, and as much, of the toxins in our increasingly polluted environment. And this, of course, doesn't even touch on the great "moral debate" concerning avoiding unnecessary harm to sentient beings, i.e. eating kale is morally superior than eating/killing animals.

 

Kale is an Omega-3 Diamond In the Rough 

While it is considered a "fat free" vegetable, it does contain biologically significant quantities of essential fatty acids – you know, the one's your body is not designed to create and must get from the things we eat or suffer dire consequences. 

 

In fact, you will notice it contains more omega-3 than omega-6, which is almost unheard of in nature. It is a general rule that you will find a 40:1 or higher ratio of omega-6 to omega-3 found in most grains, seeds, nuts and beans. Peanuts, for instance, have 1,800 times higher omega-6 fat levels than omega-3 , which (taken in isolation) is a pro-inflammatory and unhealthy ratio. Kale, therefore, is a superstar as far as essential fatty acids go, and especially considering that all of its naturally occurring fat-soluble antioxidants protect these fragile unsaturated fats from oxidizing.

 

Kale's Vitamin Content More Pays for Itself Many Times Over 

Now to the vitamins. Kale is a king of carotenoids. Its vitamin A activity is astounding. One cup contains over 10,000 IU's, or the equivalent of over 200% the daily value. Also, consider that most of this vitamin A (retinol) is delivered the form of beta-carotene, which in its natural form is the perfect delivery system for retinol (two retinol molecules attached to one another), as it is exceedingly difficult to get too much. If you compare it to the synthetic vitamin A used in many mass market foods and vitamins, it is an order of magnitude or higher safer. 

 

Kale is an Eye-Saving Super Food Rich In Vitamins 

Kale has a few more surprises left in the "vitamin" department. It turns out that it is loaded with both lutein and zeaxanthin at over 26 mg combined, per serving. Lutein comes from the Latin word luteus meaning "yellow," and is one of the best known carotenoids in a family containing at least 600. In the human eye it is concentrated in the retina in an oval-shaped yellow spot near its center known as the macula (from Latin macula, "spot" + lutea, "yellow"). This "yellow spot" acts as a natural sunblock, which is why adequate consumption of lutein and zeaxanthin may prevent macular degeneration and other retinal diseases associated with ultraviolet light-induced oxidative stress. 

Keep in mind that a 26 mg dose of lutein+zeaxanthin can easily cost a $1 per dose. In effect, one could calculate the cost reduction of this added bonus into kale's sticker price, which incidentally, is insultingly low considering all it has to offer. How, after all, does one price the preservation of your vision? 

Next, the vitamin C content, at over 80 mg per serving, is impressive. Consider, this is not ascorbic acid (which is semi-synthetic, and divorced from the food factors that help confer its amazing vitamin activity). Food vitamin C is a rare and precious element in the modern diet that is an absolute requirement for us to maintain our health. It can be likened to condensed sunlight frozen within the plant and released into our bodies after we eat it. Those who know kale well, can feel a happy little glow form within them after consuming it. And, I imagine, if we had the proper measuring device, we might see a slight uptick in intensity of the  biophotons that are continually emitted from our body.

 

Kale: The New "Vegetable Cow"? 

Now, just when you thought kale was just too good to be true, there is the matter of its remarkable mineral composition. Of course, the quality and mineral and microbial density of the soil within which it is grown is a factor, but kale generally has the ability to provide an excellent source of minerals, in what is known as food-state. Unlike inorganic minerals, e.g. limestone, bone meal, oyster shell, the calcium in kale is vibrating with life-sustaining energy and intelligence.  

At 90 milligrams per cup, this highly bioavailable calcium actually contains more calcium per gram than whole milk! Also, a calcium bioavailability study³ from 1990, comparing milk and care in human subjects, found that kale calcium was 25% better absorbed, proving that the propaganda in support of milk as the ultimate source of calcium isn't as mooo-ving as commonly believed. 

 

Just to be a bit exact about how much calcium there is in kale, for every gram of kale there is 1.35 mg of calcium. For every gram of whole milk, there is 1.13 mg. The difference, also, is that milk calcium is complexed with a sticky protein known as casein. This is why Elmer's glue was once made of milk protein. It is exceedingly hard for one-stomached (monogastric) mammals (that's us) to digest, and so, the calcium is difficult, if not impossible (in some) to liberate. 

Also, casein proteins require a large amount of hydrochloric acid to break down with our protein-digesting pancreatic enzymes.Over time, this can lead to some metabolic acidosis which may further leach calcium from our mineral stores,

For example, bones, teeth, causing a net loss in calcium following the consumption of cow's milk products heavy in casein, especially cheese. Kale, like most vegetables, on the other hand, are alkalinizing and therefore actually reduce the body's requirements for acid-neutralizing minerals (e.g. calcium, magnesium, sodium, silica, potassium) and therefore reducing the total amount of calcium we need to stay in pH and mineral balance. Kale, therefore, not only contains more of the right form of calcium, but may actually reduce your daily bodily requirements for it. Move over moo juice, there's a new "vegetable cow" on the block! 

Kale is also an excellent source of magnesium, which is why it is green. That deep, dark chlorophyll within its leaves contains one atom of magnesium per molecule. And considering how many of us are dying from excess elemental calcium⁴, adding additional sources of magnesium (which acts to balance out calcium) can have live-saving health benefits⁵. 

Finally, kale is more than just a nutritional "superfood." It comes from a long line of plant healers, and could very well be considered and (given future FDA drug approval⁶) used as a medicine. Newly emergent biomedical literature now shows it may be of value in the treatment of cancer, elevated blood lipids, glaucoma, and various forms of chemical poisoning.

We have made available the first-hand abstracts on our Kale Health Benefits⁷ research page, for those who, like us, enjoy geeking out to the science. Also, kale, like most cruciferous vegetables, is exceedingly high in several other extensively research anticancer compounds, such as sulforaphane and indole-3-carbinol⁸. The data set on these are even more impressive than on kale itself, with over 140 disease states potentially remedies for sulforaphane alone: sulforaphane health benefits⁹.

 

How to Get Kale into Your Diet 

Here is a great tip worth trying. Instead of eating an egg for breakfast with toast, try chopping up half a bunch of kale, a quarter of an onion, and stir fry it in a tablespoon of olive oil for a few minutes till it is tender. Make sure to add in a pinch of sea salt (I prefer Bragg's liquid aminos), a pinch of pepper, a teaspoon of lemon or if you are like me, use Ume Plum Vinegar. Also, go to your local health food store and get dulse flakes.
Note: Dulse flakes can be found in a pepper shaker like container. Kale, like most Cruciferous vegetables, contain naturally occurring goitrogens (or unnatural ones that have accumulated in them, such as perchlorate¹⁰ and various agrichemicals, especially in non-organically farmed vegetables) which can block the ability of the thyroid to utilize the iodine required to produce thyroid hormones (T4, T3). Since so many folks are already completely deficient in iodine, it really can't hurt (excepting rare cases of hyperthyroidism). Therefore it is a good practice to use it as a kale-specific antidote seasoning.Do all this and I promise you, there is a good chance but it will taste great, and leave you feeling deeply and completely nourished!

About the Author 

Sayer Ji is the founder and director of GreenMedInfo.com and an advisory board member at the National Health Federation, an international nonprofit, consumer-education, health-freedom organization. He co-authored the book Cancer Killers: The Cause Is The Cure, and is working on another one with Tania Melkonian titled EATomology: An Edible Philosophy of Food.

[-] Sources and References

• ¹ SELF Nutrition Data
• ² Greenmedinfo.com Biophotons
• ³ Am J Clin Nutr. 1990 Apr;51(4):656-7
• ⁴ Greenmedinfo.com January 4, 2012
• ⁵ Greenmedinfo.com Magnesium
• ⁶ Greenmedinfo.com February 26, 2012
• ⁷ Greenmedinfo.com Kale
• ⁸ Greenmedinfo.com INdole-3-Carbinol
• ⁹ Greenmedinfo.com Sulphoraphane
• ¹⁰ Greenmedinfo December 1, 2011

http://articles.mercola.com/sites/articles/archive/2013/11/06/kale-benefits.aspx?

The Amino Acid That Beats Popular Diabetes Drugs

September 18, 2013

If you have type 2 diabetes—or you’re trying to avoid it—researchers have some very good news for you.

The welcome discovery concerns a certain natural substance. You can find it in many healthy Paleo-diet-friendly foods. It’s great at helping your body regulate blood sugar. How great, exactly? Well, it works just as well as several popular diabetes drugs.1 

Researchers at the University of Copenhagen recently put this amino acid to the test. They measured how well it metabolized glucose (sugar) from the blood. It passed with flying colors.

And it goes without saying that it didn’t have any of the nasty side effects of diabetes drugs.

So what’s this amazing nutrient that should have a central place in your diabetes-fighting diet?

The ‘diabetes-beater’ in question is the amino acid arginine.

Arginine excels at helping the body metabolize glucose.2 It does this by stimulating a hormone called glucagon-like peptide 1. This hormone is the target of many diabetes drugs on the market. And arginine works just as well as those drugs.

In fact, arginine improves glucose metabolism by as much as 40 percent.

Of course, the end goal for the researchers is to develop yet more drugs for treatment. But the main point of their findings is clear.

Increasing arginine in your diet can help you manage your blood sugar levels. And there’s no doubt it can improve your health.

Arginine can also help if  you want to lower your risk of developing diabetes. Keeping your blood sugar in check now will help you prevent diabetes later.

A Paleo-like diet will give you many ways to get arginine in your diet. Salmon, red meat, tuna, eggs, spinach and nuts like almonds and walnuts are all rich in the arginine.  The amino acid is also available in supplement form. But getting it from these food sources is your best choice.

References:
1 http://www.sciencedaily.com/releases/2013/09/130909121954.htm
2 http://endo.endojournals.org/content/early/2013/08/16/en.2013-1529.full.pdf+html

Related Articles:

• This Enjoyable Activity Prevents Diabetes
• The Universal Antioxidant That Helps Use Your Blood Sugar for Energy
• Prevent Heartburn Before it Starts with This Drug-Free Alternative
• The Herb That’s Stronger Than Your Sweet Tooth
• Regain Your Sexual Confidence with the Help of this Summer Fruit

http://institutefornaturalhealing.com/2013/09/the-amino-acid-that-beats-popular-diabetes-drugs/

6 Foods for Natural Heavy Metal Chelation

by Elizabeth Renter
March 14th, 2013
Updated 03/14/2013 at 3:55 am


Heavy metals can do significant damage to the body. Historically, they’ve been used as “an instrument of murder” (in the case of arsenic) and instruments of war. But most people who are exposed to heavy metals in today’s times are through their food, water, vaccines, or the air around them. The good news is that there are natural ways to chelate heavy metals from your body.

In high amounts, heavy metal toxicity can cause numerous symptoms like headache, nausea, vomiting, sweating, and even death. In lower amounts toxicity from lead or mercury, for example, can have much subtler effects. In either case, however, ridding the body of these harmful metals is important.

Removal of heavy metals from the body is known as chelation. This word actually comes from the Greek word “claw” and was used because early practitioners saw substances that they believed grabbed a hold of the metals and carried them out of the body through the digestive system. The term stuck.

Fortunately, there are foods with natural chelation properties. In cases of minor exposure, you don’t need to spend a fortune on prescriptions or even supplements in order to restore optimal health. The following are natural heavy metal chelating agents.

• Amino Acids. Amino acids are great at removing metals from the body – so good for meat eaters. These proteins are found in eggs and fish, among other things, and can work to increase liver health and balance enzyme production.

• Cilantro. Cilantro is just one super-herb that can effectively remove heavy metals (aluminum, mercury, and lead in particular) – in only two weeks. Also, because these metals can damper the immune system, cilantro is also recognized as an immune-booster.

• Food-Grade Activated Charcoal - Dr. Al Sears, MD, has his patients use food-grade activated charcoal for general detoxifying; this includes detoxing heavy metals. For heavy metal detoxifying, he recommends a total of 20 grams per day, spaced apart in two to four doses, over a 12 day period. I prefer taking a heaping tablespoon once in the morning, well before breakfast for general detoxification.

• Brazil Nuts: Not necessarily a chelation food, Brazil nuts actually work to restore the good minerals, like selenium and zinc, that may be lost in the chelation process.

• Onions and garlic. The sulfur in onions and garlic can also work to eliminate heavy metals. Along with these, things like eggs, cauliflower, Brussels sprouts, and cabbage also have high sulfur content.

• Chlorella. The superfood known as chlorella can serve as a mild chelation-helper. You can find it in supplement form or as a powder to add to various dishes.

If you’re looking for a more advanced way to cleanse your body of heavy metals, Dr. Edward Group has a great starter heavy metal cleansing kit as well as an advanced kit.

Source:  http://naturalsociety.com/6-foods-natural-heavy-metal-chelation/

Migraine - Effects of Magnesium and L-Carnitine

Magnesium and L-Carnitine Reduce Migraine Frequency and Severity

December 2012

Magnesium and L-carnitine impact the frequency and severity of migraines, a new clinical trial published in August 2012 reports. The Centers for Disease Control and Prevention (CDC) state that 21.8 percent of women and 10 percent of men are affected by migraines.

In addition to routine treatment, the researchers assigned the 133 subjects with migraines to receive:

1. Magnesium oxide 500 mg per day,
2. L-carnitine 500 mg per day,
3. 500 mg per day magnesium plus 500 mg per day L-carnitine, or
4. No intervention to serve as the control group.

After 12 weeks of supplementation, the researchers collected data, including migraine attacks per month, migraine days per month and headache severity. The investigators also measured serum concentrations of magnesium and L-carnitine.

The researchers found a significant reduction in all migraine indicators in all studied groups, including a significant reduction in migraine frequency. More specifically, the researchers determined that magnesium supplementation had a significant effect on all migraine indicators.

The investigators concluded that supplementation with magnesium oxide and L-carnitine, as well as supplementation of magnesium plus L-carnitine, in addition to routine treatments, could be effective in treating migraines.

Reference:

Tarighat Esfanjani A, et al. Biol Trace Elem Res. 2012 Aug 17. [Epub ahead of print.]

Source: Magnesium and L-Carnitine Reduce Migraine Frequency and Severity

Nine Amazing Avocado Health Benefits

Danica Collins | | 0 CommentsMore

The Mayan Indians have a saying: “Where avocados grow, hunger or malnutrition has no friends.”

For years you were told to avoid the high fat/high caloric content of avocado. Now scientists are debunking that long-held belief with evidence that this antioxidant-rich fruit enhances heart health, lowers cholesterol and improves skin.

Avocados Are Abundant In Vitamins and Minerals Crucial To Total Body Health

Beta-carotene, lutein, vitamins B6, C, E and K, selenium, zinc, folate, potassium, glutathione and omega-3 fatty acids are just a few of the nutrients found in a single avocado.

9 Reasons Why an Avocado a Day Can Change Your Life:

1. Avocados contain the 18 amino acids required to form complete protein that is used more efficiently by the body than are proteins found in meat.
2. Avocados contain more natural fiber than any other fruit, and this high fiber content aids in digestion and total body absorption of nutrients.

3. Healthy fats found in avocados raise “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL) and triglycerides by 20%.

4. Avocados contain 35% more potassium than a banana does. Potassium is important because it regulates blood pressure.

5. Avocados provide the lutein necessary to protect you from age-related eye degeneration.

6. The anti-inflammatory properties of avocados prevent and/or treat rheumatoid arthritis.

7. Sufficient amounts of oleic acid improve your cardiovascular system and protect against prostate and breast cancer.

8. Vitamin B6 and folic acid control homocysteine levels – high quantities of homocysteine are linked to an increased risk of death from heart disease.

9. Glutathione boosts your body’s immune system and keeps your nervous system healthy.

Christian Cortés-Rojo, a researcher at Universidad Michoacana de San Nicolás de Hidalgo in Morelia, Michoacán, México conducted a recent study on avocados health benefits.

Using simple cells found in yeast, he discovered that when treated with avocado oil the yeast cells survived severe free radical damage (higher than levels common in most human diseases).

Dr. Cortes-Rojo said, “Our results are promising because they indicate that avocado consumption could improve the health status of diabetic and other patients.”


He then added, “In some Mediterranean countries, low or almost no appearance of these kinds of diseases has been associated with the high olive oil consumption.

Olive oil has a fat composition similar to that found in avocado oil. Therefore, avocado oil could eventually be referred to as the olive oil of the Americas.”

Avocado Health Benefits: The Secret to Glowing Skin Inside & Out

Avocado health benefits are also considered one of nature’s most effective moisturizers and has been shown to increase collagen production as well as reduce the size and appearance of wrinkles, according to a study at Technion-Israel Institute of Technology.

In addition to eating an avocado you can also mash the pulp and apply it as a masque directly to your skin. Avocado contains some of the best anti-aging amino acids and antioxidants used in many anti-aging creams.

If you suffer from dry spots caused by sunburn or eczema, or have been diagnosed with psoriasis, the healthy fat in avocado moisturizes, repairs distress and inflammation, and protects your skin from future damage. The oil from the avocado is the closest to the human body’s natural skin oil.

The pulp closest to the skin has the highest concentration of nutrients. Scrape it off and apply it directly to the skin for soft, supple results.

In Central and South America, every part of the avocado is considered important. Avocado oil is used to protect the skin from blistering sun, and harsh winds and rain. It is used on lips to prevent chapping. The skin, pulp and seed have been used to treat constipation, dandruff, bruises and wounds. Avocados health benefits are also a main source of dietary nutrition.

Avocados used to have a bad reputation for being a fatty food, but they are finally getting the recognition and credit they deserve as a super food for total body health and anti-aging!
That is delicious news!

Avocados are a nutritious and complete superfood, to include in your daily diet.

 

Further Related Reading:

• Arteries Love The Health Benefits of Avocados
• Avocado Health Benefits: Is This the World’s Most Perfect Food?
• The Five Best Foods for Improving Memory and Brain Function

Read more: http://undergroundhealthreporter.com/amazing-avocado-health-benefits

New Antioxidant Discovery on the Chinese Wolfberry

Special Health Advisory on Immunity and Anti-Aging

D. Gary Young
(No article date)

The Chinese Wolfberry story began 1996 when Professor
Chao visited me at our Riverton office. He was on a special
teaching and information-gathering assignment from the
Natural Science University in Beijing, China. He had heard of
essential oils and was fascinated by their potential.

As we started discussing the medical properties of essential
oils, he told me of another powerful botanical that had been
used for centuries in Inner Mongolia but had only recently
been researched. It was called the Chinese wolfberry (also
known by its Latin name, Lycium barbarum, or colloquial
name, "goji berry".

The people who consumed this
fruit apparently lived free of
common diseases like arthritis,
cancer and diabetes. Moreover,
their life expectancies reached
over 100 years.

Both the wolfberry and ginseng
have been highly regarded for
centuries as the foremost nutritional and therapeutic plants in
China. In fact, the Chinese hold a strong belief that human
life might be extended significantly by using either of these
herbs for an extended period of time.

Unfortunately, ginseng is considered too strong for
continuous use, and large amounts may not be suitable for
people with high blood pressure or heart disease. On the
other hand, the wolfberry is much milder, with no known risk
from continuous use.

In 1988, the Beijing Nutrition Research Institute conducted
detailed chemical analyses and nutritional composition
studies of the dried wolfberry fruit.

What they discovered was stunning.


The Chinese Wolfberry contained over
18 amino acids (that is six times higher in
proportion than bee pollen), 21 trace
minerals, more beta carotene than
carrots, and an astonishing 500 times
more vitamin C by weight than oranges. It
is also packed with vitamin B1, vitamin B6
and vitamin E.

The fruits and pedicels of Chinese
Wolfberry were effective in increasing
white blood cells, protecting the liver and
relieving hypertension. The alcoholic
extract of wolfberry fruits inhibited tumor growth in mice by
58%, and the protein of wolfberry displayed an insulin-like
action that was effective in promoting fat decomposition and
reducing blood sugar.

Another clinical experiment by the Ningxia Institute (Register
No.870306, October 1982 to May 1985) studied the effects of
wolfberry on the immune, physiological and biochemical
indexes of the blood of aged volunteers. The results were
amazing, indicating that the wolfberry caused the blood of
older people to noticeably revert to a younger state.

Can the Chinese Wolfberry Boost Immune Function?

According to a report of the State Scientific and Technological
Commission of China, the wolfberry contains compounds
known as lycium polysaccharides, which appeared to be
highly effective in promoting immunity. These results were
validated in a number of clinical trials.

In one study on a group of cancer patients, the wolfberry
triggered an increase in both, lymphocyte transformation rate
and white blood cell count (measures of immune function).

In another study involving a group of 50 people with
lower-limit white blood cell counts, the wolfberry increased
phagocytosis and the titre of serum antibodies (another index
of immune function). Unhealthy levels of titre of serum
antibodies have long been associated with Chronic Fatigue
Syndrome (also known as Epstein-Barr). Does this mean that
the Chinese wolfberry could be used as a weapon against
Epstein-Barr? The possibilities are intriguing.

In another study, consumption of wolfberry lead to a
strengthening of immunoglobulin A levels (an index of
immune function). Because the decline of immunoglobulin A
is one of the signs of aging, an increase in these levels
suggests that the wolfberry may enable injured DNA to better
repair itself and ward off tissue degeneration.

Is the Chinese Wolfberry a powerful antioxident?

As we grow older, the levels of lipid peroxide in our blood
increase, while levels of health-protecting antioxidants, like
superoxide dismutase (SOD), decrease. In a clinical study of
people who consumed doses of Chinese wolfberry, SOD in
the blood increased by a remarkable 48% while hemoglobin
increased by 12%. Even better, lipid peroxide levels dropped
by a whopping 65%.

Does the Chinese Wolfberry Protect the Eyesight?

A test was conducted on the
effects of wolfberry on eyesight.
Twenty-seven people were tested
and showed a dramatic
improvement in both dark adaptation and vitamin A and
carotene content of their serum (measures of eyesight
acuity).

Gary Sees Dramatic Changes

Over the past six years, I had become somewhat lax with my
exercise regimen because of two badly damaged ankles. So
this Christmas, I buckled down and started a fitness program,
combining moderate exercise two to three times a week with
two daily servings of Power Meal alone and with meals.
(Power Meal contains Chinese Wolfberries.)

By the middle of March, while I was studying in Turkey, I
started noticing physical changes: My skin looked brighter
and my energy level was higher. I averaged a fifteen-hour
day between my studies and lab practice.

When I returned home, I discovered that I had dropped 12
pounds, paired off three inches from my lower abdomen, and
gained three inches in my chest.

Then, two weeks ago while I was in Phoenix, I went out for a
one-mile run. I felt limber and energetic and performed the
run with ease. Last week at my home in Utah, located at an
altitude of over 5,000 feet above sea level, I went out for a 2.7
mile run and was not fatigued at all--even in the thinner
high-altitude air.

Two days later, I ran 4.3 miles without feeling tired and
without leg pain. I could have continued on another three or
four miles but decided not to push it. These results take on
even more significance when you consider that, prior to my
try-out in Phoenix, I had not run in over six years.

News for Athletes, Dieters and Cancer, Aids and MS Patients

These types of physiological effects prompted me to probe
deeper into the chemistry of the wolfberry.

What I discovered was startling:

The Chinese wolfberry not only contains super oxide
dismutase, phenylpropanoids, anti-cancer factors and
anti-senility factors, but it also sports a high concentration of
the branched-chain amino acid L-leucine.

Leucine is an essential amino acid that we do not make in our
bodies, so we can only get it from our diet. It is present in
small quantities in both, plant and animal food, and is a
natural component of breast milk.

But leucine is regarded as more than just an essential amino
acid: It also supports immune function, burns fat and builds
muscle.

How?

Because leucine forms the building block of a very unique
compound called HMB (Beta-hydroxy beta-methylbutyrate).
Through its phenylpropanoid activity, the wolfberry helps
convert leucine into HMB.

What makes HMB such a breakthrough in healthmaintenance?
According to noted researcher, Richard Passwater, Ph.D.,

HMB showed that it lowered total and LDL cholesterol levels
in blood and helped strengthen the immune system while
building muscles and burning body fat. This news is certainly
of interest to body builders and other athletes, but it may also
become of interest to cancer, AIDS and muscular dystrophy
patients.

http://www.docstoc.com/docs/94520123/New-Discovery-on-the-Chinese-Wolfberry-Special-Health-Advisory-on-

The power of amino acids

Posted on 26 September 2011 - 12:51pm

Steve Yap

lifestyle@thesundaily.com

SOME 40,000 different proteins – which include blood cells, enzymes and some hormones – are found in the human body, but they are all made from just 20 amino acids.

The roles played by amino acids are so crucial to our health that a separate branch of nutritional therapy known as “amino therapy” is being developed using components of protein to treat or reverse chronic health disorders.

Soy isolate, egg white, fish, lean meat, and livestock are some of the food that contain the complete range of the amino acids required by our body.

It is important to note that protein is not just meat or fish since our muscles are not entirely made from protein.

In fact, we do not need to consume a lot of protein to build solid muscles if regular resistance exercise is incorporated into our lifestyle.

Clinical observations suggest that most people consume too much refined starches and sugars, but inadequate amounts of quality protein on a regular basis.

The types of amino acids are:

Essential amino acids

Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine are amino acids that cannot be produced by our body and must come from our diet.

Non-essential amino acids

Alanine, arginine, aspartic acid, glutamic acid, glycine, praline and serine can be produced in sufficient quantities by our body from the essential amino acids delivered via food or supplements.

Conditionally essential amino acids

Aminos in this category include arginine, cysteine, cystine, glutamine, taurine and tyrosine.

Our body cannot produce them in sufficient quantities in times of elevated stress such as during fever, illness, dieting, and chemotherapy.

Other lesser known amino acids gaining increasing prominence include GABA (gamma aminobutyric acid), carnitine, glutathione, taurine, and carnosine.

Stem cell production can be raised, for instance, by carnosine (Bickford et al, 2006).

Amino acids can be used in complementary medicine to address the following conditions: phase II detoxification (conjugation); chronic fatigue; appetite control; immune dysfunction; mental/emotional problems; and hyperactivity in children.

Other conditions include depression; anxiety disorders; frequent headaches; mood swings; ADD/ADHD; reduced skeletal muscle mass; neurological disorders; low metabolism; and dyslipidemia.

Amino acids can also be used for alcoholism; obsessive compulsive disorder; seizures; carbohydrate and sugar cravings; panic attacks; insomnia; hypertension; and glutathione depletion.

Effective liver detoxification involves processes such as glutathione conjugation, amino acid conjugation and sulfation.

Our liver uses cysteine, glutamic acid and glycine to generate its own potent antioxidant (glutathione) to help neutralise free radicals or toxicity in our body.

L-arginine is widely used to lower elevated blood pressure. Food rich in arginine include nuts (especially almonds), chicken/turkey breast, soy isolate and coconut.

Higher daily intake of vegetable protein from soy protein/isolate, beans, nuts and lentils is also associated with lower blood pressure and cholesterol.

Soy isolate containing isoflavonoids inhibits atherosclerosis by inhibiting both cell adhesion and cell proliferation in lesion formation (Raines and Ross, 1995).

L-tryptophan acts as a mood stabiliser, helps with insomnia, boosts the release of growth hormone, and controls appetite.

Foods rich in tryptophan include turkey, chicken, meat, fish, beans, dairy products, eggs, rice, corn, nuts, and seeds.

Taurine is essential for children. In adults, its level is depleted by elevated stress and so it is conditionally essential.

Made from sulfur-based aminos cysteine and methionine, taurine deficiency may manifest anxiety, seizures, hyperactivity, and impaired brain functions.

Foods containing taurine are brewer’s yeast, dairy products, eggs, fish, meat and seafood.

Supplementation is not recommended if aspirin or any salicylates are prescribed.

Amino acids are more accurately measured or tested from plasma (blood) samples rather than urine.
If tissue protein metabolism is decreased, it can lower our plasma amino acid levels too.

You may also have your protein turnover worked out by a licensed nutritional therapist.

Views expressed are those of the author, who’s president of the Federation of Complementary & Natural Medical Associations, and not necessarily those of the professional bodies and government committees of which he’s a member.

http://www.thesundaily.my/news/156268

Where To Find The Nine Essential Amino Acids

By Ashley Henshaw

Published November 15, 2011


Amino acids may sounds familiar from your high school biology class, but did you know that your body needs them to survive? In fact, there are two different types of amino acids – essential and non-essential – that are important for your body to receive each day. Read this article to learn more about essential amino acids and how to find them to ensure your body gets the nutrients it needs.

What are Amino Acids?

Amino acids are the building blocks of proteins, which are necessary for the body for repairing and maintaining muscles, bones, body organs and blood. Therefore, when you eat foods with protein, you are also ingesting amino acids. As the proteins you eat are broken down and digested in the body, amino acids are left over. The amino acids are then used by the body for a variety of important functions, including breaking down food, promoting healthy growth, repairing body tissues and other needs of the body. In addition, the amino acids can be reused to make proteins so that they can carry out their aforementioned roles within the body.

Essential and Nonessential Amino Acids

Though there are many various types of amino acids in existence, there are 22 specific amino acids that your body needs regularly. Of those 22, your body can make 13 on its own, even if you aren’t getting them in your diet. These 13 compounds are called nonessential amino acids because you don’t have to make sure that you are eating proteins which contain those particular amino acids.
The remaining nine amino acids that your body needs are called essential amino acids. Your body is not capable of making these particular amino acids on its own, so it’s critical that you eat foods that contain these compounds. The nine essential amino acids are:

• Histidine
• Isoleucine
• Leucine
• Lysine
• Methionine
• Phenylalanine
• Threonine
• Tryptophan
• Valine

Where to Find Essential Amino Acids

Individuals should try to get each of the nine essential amino acids in their diet each day. These amino acids can be found in a variety of different foods which contain protein. The following is a list of the best sources for the nine essential amino acids:

1. Histidine: Histidine is found in the highest concentration in various types of game meat. Deer, boar and antelope are each a top source of histidine. Pork is also a good source, regardless of the way it is prepared. You can also get histidine from fish like cod, pike, haddock and tuna. Other sources of histidine include chicken, turkey and kidney beans.
2. Isoleucine: If you want to get isoleucine in your diet, your best option is to eat egg whites, which contain by far the most of this amino acid per serving. Turkey is your next best option, following by soy, chicken, lamb and crab. Many types of fish also contain isoleucine, including pike, roughy, cod and tuna.
3. Leucine: Leucine can be found in some interesting foods, including soy, seaweed and elk. However, egg whites are also an excellent source of this amino acid, as is chicken. Tuna is another great option if you are looking for ways to add leucine to your diet.
4. Lysine: Lysine is found in the highest concentration in chicken breast meat and turkey breast meat. However, fish is your next best option, with sunfish, ling, pike, tuna, cod, cusk and dolphinfish all being excellent sources of lysine as well. Though not as high in concentration, watercress, seaweed and parsley also contain significant amounts of lysine.
5. Methionine: As with many other essential amino acids, egg whites are the best source for methionine. However, fish like roughy, pike and tuna aren’t far behind. You can also eat meats like elk, turkey and chicken to get this amino acid in your diet. Lobster and crab are also among the top foods for methionine.
6. Phenylalanine: Meat is the way to go for phenylalanine, which is found in the highest concentration in pork, beef, turkey, veal and lamb. Salmon is also a solid source of this amino acid, however, as are various flours, such as cottonseed flour and sesame flour.
7. Threonine: Threonine marks a refreshing break from meats and fish since the top source of this amino acid are raw watercress and spinach. However, you can still get this compound from moose, turkey or tilapia if you so choose. Egg whites and soy are also significant sources of threonine.
8. Tryptophan: Though it is commonly associated with turkey, especially at Thanksgiving, tryptophan is actually found in the highest concentration in elk and sea lion meats. Other top sources for this amino acid include seaweed, soy, egg whites and spinach.
9. Valine: Once again, egg whites come in first when it comes to getting valine in your diet. However, watercress, spinach, seaweed, elk and turkey are also great options for this amino acid.

Sources:

• Medline Plus
• Self.com
• KidsHealth

http://www.symptomfind.com/nutrition-supplements/essential-amino-acids/
.