Vitamin D Deficiency contributes to weight gain in older women

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Vitamin D Deficiency contributes to weight gain in older women
Xylitol Prevents Tooth Decay
Tooth Decay is on the Rise
The facts are in. According to a recent article in the New York Times (March 6, 2012) and the Center for Disease Control, dentists are seeing a significant increase in cavities in children.
The most noteworthy reason for this is sugar. Sugar breeds infectious bacteria called streptococcal mutans. In a mouth full of sugar, streptococcal mutans releases a tooth-dissolving acid that softens the teeth and encourages tooth decay.
While taking sugar out of the diet would be a great solution, it might be unrealistic for many children. Even if parents took away the added sugars from their child’s diet, there is still an incredible amount of hidden sugar in the American diet that would breed streptococcal mutans. (For more info on these hidden sugars, please see my series on pre-diabetes and blood sugar).
This Natural Sweetener in Certain Gums and Toothpastes May Help
There is one natural sugar found in small amounts of many foods like fruit, berries, veggies, corn, and seeds that will not feed the tooth-decaying streptococcal mutans bacteria. It is called xylitol, a naturally-occurring sugar alcohol that I recently reported on in my Pre-diabetes series.
Unlike sucrose, or table sugar, xylitol does not feed or cause the proliferation of streptococcal mutans. Thus, the population of these tooth-decaying bacteria plummets. In fact, xylitol actually supports the growth of numerous beneficial bacteria in the mouth that do not cause tooth decay (2).
Nowadays, xylitol is increasing in popularity as the sweetener of choice with many natural chewing gum companies.
In a study performed in Belize, 1277 children were given time to chew gum each day. One group chewed xylitol gum; another group chewed sugar-sweetened gum, and a third group chewed gum sweetened with sorbitol.
Sorbitol is another sugar alcohol that is commonly found in sugar-free chewing gums. While it has shown some protection against tooth decay, in this study, the sorbitol group only showed a 26% reduction in cavities. The group that chewed sugar-sweetened gum had a 120% increase in cavities, and the group that chewed xylitol sweetened gum had a 73% reduction in cavities (3).
Sugar-sweetened gum: 120% increase in cavities
Sorbitol-sweetened gum: 26% reduction in cavities
Xylitol-sweetened gum: 73% reduction in cavities
What amazed me most about this research was that kids who started chewing gum at age 6 had an overall 59% reduction in cavities and a whopping 93% reduction for the new teeth that erupted during the study. If the kids were chewing the xylitol gum one year before the new teeth erupted, and had stopped chewing before those new teeth came in, those new teeth had an 88% risk reduction of getting dental caries, leading researchers to believe that this gum may provide long-term, maybe lifelong, protection against tooth decay (4).
Cautionary Note
Xylitol is still a sugar with a sweet taste and should be used cautiously as you would any sugar. While I was not able to source any negative research on xylitol, I have seen sweeteners activate a desire/craving for more sweets and stimulants. I suggest that a xylitol toothpaste or chewing gum be used in moderation—1 or possibly 2 pieces per day.
Bonus Benefit from Chewing
Chewing has been studied thoroughly by the chewing gum industry and has linked chewing to many beneficial effects on the nervous system.
One study at St. Lawrence University showed that students who chewed during tests outperformed non-chewing students in five out of six cognitive tests, due to what they termed “mastication induced arousal.”
Another study from Cardiff University measured increased cortisol production, faster heart rates, and increased attentiveness from chewing. These tests had nothing to do with the sugar or flavor of the gum chewed.
Kids today are encouraged to chew gum during tests to improve concentration as a result of the overwhelming research in this area.
Chewing – Not Only for Gum
In addition, chewing, which we hardly need to do when eating processed foods, has an amazing effect on the digestive process. So eat your vegetables and chew.
Calcium Not Associated with Coronary Artery Calcification
Calcium not associated with coronary artery calcification
Posted: 31 Jul 2012 03:09 PM PDT
This paper was a retrospective analysis of data from 2710 men and 1143 women which included 626 postmenopausal women and overall, an average age of 30 or older in Seoul, South Korea. None of the study subjects were taking a calcium supplement and a 24 hour dietary recall was used to assess calcium intake.
Women with the highest calcium intake had lower total cholesterol levels and LDL cholesterol levels compared to those with the lowest calcium intake. With the coronary artery calcium scores (CACS) that were greater than 100 including different calcium intakes, dietary calcium intake was not significantly associated with CACS in either men or women. In addition, there were no negative effects of calcium on fasting glucose, insulin and platelet aggregation relative to all groups of dietary calcium intake. Higher phosphate levels did increase the risk for coronary artery calcification in men.
Commentary: There has been a longstanding advocacy for adequate dietary and/or supplemental calcium for the prevention and/or treatment of osteoporosis. There is also some evidence that calcium may be able to offer some vascular disease prevention by lowering cholesterol and blood pressure. Observational studies have even shown that women with higher calcium intake had a lower risk for death from cardiovascular disease and ischemic strokes (strokes due to lack of blood flow) when compared to women with lower calcium intake.
The lack of any detrimental effects of calcium on fasting glucose, insulin and platelet aggregation is reassuring as these are considered mechanisms by which calcium could have a negative impact on cardiovascular disease. Another mechanism by which dietary calcium intake might adversely affect cardiovascular disease is through vascular calcification.
The Women’s Health Initiative demonstrated that < 1000 mg calcium supplementation per day did not raise CACS. In the Auckland Calcium Study, calcifications of the aorta were decreased in the group with the highest dietary calcium intake.
However, there have been some recent studies that have demonstrated that there may be a positive relationship between higher blood levels of calcium and the increased risk for cardiovascular disease (myocardial infarction) and stroke, and others that show that calcium supplements might increase the risk of cardiovascular events while dietary calcium does not. Another observation is that the risk for cardiovascular events may be associated with the total of dietary and supplemental calcium intake. In a meta-analysis of 15 randomized blinded placebo-controlled trials, researchers evaluated 12,000 patients who were taking at least 500 mg of calcium supplementation per day (in addition to their dietary intake) and were older than 40. Calcium supplement intake was linked to a 30% increased risk for myocardial infarction. While this is considered only a modest increase, this would translate to about 36 more extra heart attacks over the course of two to five years in 12,000 women. In the midst of this controversy comes this retrospective study I have reported on today. It may be that we will have to rethink and reassess the role of calcium supplements in the prevention and treatment of osteoporosis and perhaps lower the recommendations from a total (diet and supplement) of 1200 mg/day to somewhere around 800 mg per day to find that sweet spot for bone and heart health without harm to either. Stay tuned for more news to come.
Sunscreen: Snake Oil of the 21st Century
Friday, July 20, 2012
Sunscreen: Snake Oil of the 21st Century
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Summer is here. It’s a time to get outside and have some fun. It’s also a time when millions of people slather (or spray) on the sunscreen. After all, it’s supposed to prevent skin cancer. At least that’s what dermatologists and the skincare industry tells us.
But what if you learned that sunscreen actually increases your risk of cancer – including skin cancer? What if you found out that it can cause allergies, hormonal problems and cellular damage? Would you still use it? Would you cover your kids from head to toe?
Sunscreen is a huge moneymaker for the personal care industry. The summer months mean big bucks at the cash register. Fear of the sun also generates big money for dermatologists.
But there is strong evidence that their recommendation to avoid the sun is not only unnecessary, it could be dangerous. And their recommendation to cover your body in sunscreen could actually increase your risk of skin cancer!
Skin cancer is the most common form of cancer in the United States. And melanoma is the most feared and deadly form of it. We have been told that the sun is to blame for this deadly disease. But the scientific evidence tells a different story. In fact, the science proves that a healthy tan could be your best protection.
Skin Cancer Skyrockets as Sunscreen Use Increases
The first tanning lotions were introduced around 1930. The goal was to allow you to stay in the sun longer without burning. A few years later, the melanoma rate began to rise. By the 1960s there were dozens of tanning lotions on the market. Melanoma rates continued to rise.
As the rates of skin cancer increased, it became news. And the makers of tanning lotions saw an opportunity. They repositioned their products as “sunscreen.” After that, the sales of sunscreen continued to climb… along with the rates of melanoma.1 In fact, the per capita melanoma rate has increased 1,800 percent since the first commercial sunscreens were introduced.
In a moment, you’ll see why sunscreen is a contributing cause. But first, let’s examine the evidence that sun exposure is actually your best defense against this deadly disease…
Evidence that the Sun Protects You from Melanoma
Studies show that those who spend the most time outdoors have the lowest risk of melanoma.2,3,4 This includes a review of more than 50 research papers. It revealed that people who work outside have the lowest incidence of the disease. For example, lifeguards, construction workers and farmers have much lower rates than office workers.5
Another study reviewed all the published research in the International Journal of Cancer. It also showed that people with “heavy occupational exposure” have significantly lower risk.6
A similar study was performed by researchers at the University of Sydney’s Melanoma Clinic. Their results showed that office workers develop melanoma at twice the rate of lifeguards. Those who had the lowest incidence were sunbathers!
Population studies also show an inverse relationship between sun exposure and melanoma. For example, rates of the disease are higher in Minnesota than Arizona. They are also higher in Norway than the South of France.
Then there is the inconvenient truth that melanoma lesions frequently occur on parts of the body least exposed to sunlight. This includes the soles of the feet, under the nails, on the genitals and inside the nose and mouth.
The evidence clearly shows that those who spend more time in the sun (without burning) have less risk of melanoma. That is quite the opposite of what the anti-sun proponents would have you believe.
But what about sunscreen? Does it provide protection against the disease, as most dermatologists and skincare manufacturers claim?
Those are the questions that Dr. Marianne Berwick of the Sloan-Kettering Cancer Center asked. She reviewed ten of the best studies on sunscreens and the incidence of cancer. Her results were reported at an annual meeting of the American Association for the Advancement of Science. According to Dr. Berwick, “There is no evidence that use of sunscreen at any age offers any real protection against malignant melanoma.”
Could Sunscreen Actually Cause Skin Cancer?
We know that sun exposure (without burning) can provide protection against melanoma. We also know that sunscreens offer no protection. But could they actually cause cancer?
The evidence is affirmative. To begin with, the greatest rise in melanoma has been found in countries where sunscreens are used the most.7 Of course, this only establishes a correlation. To identify a a causal relationship, we have to dig deeper.
Here are four reasons why sunscreen can actually cause skin cancer (and other forms of cancer too).
#1 – Sunscreen Blocks Your Production of Protective Melanin
Melanin is the pigment in your skin that is responsible for the tanning response. It is also inversely correlated with the amount of DNA damage that occurs due to excessive UV radiation.8 In other words, the tan produced by sunlight protects your skin from damage.
Sunscreen blocks your skin from producing this protective pigment. It prevents your body from employing its natural defense against overexposure to sunlight – a tan. If you use sunscreen regularly, you are more likely to burn without it.
There is no evidence that tanning is a risk factor for any disease. However, there is a lot of evidence that tanned skin – particularly during childhood and adolescence – provides protection against melanoma.9,10,11
#2 – Sunscreen Blocks Your Production of Vitamin D
Vitamin D is highly protective against internal cancers. That’s why people who live closest to the equator (where UV exposure is higher) have lower rates of colon, lung, breast, and prostate cancers. But it also protects against melanoma. In lab experiments, vitamin D has been shown to cause melanoma cells to self-destruct.12,13
Vitamin D is critical to your body’s anti-cancer defense system. And sunscreen virtually eliminates its production. A sunscreen with an SPF of 8 reduces your ability to produce vitamin D by more than 95 percent. A sunscreen with an SPF of 15 reduces vitamin D production by more than 99 percent.14 #3 – The Chemicals in Sunscreen Promote Cancer
Most commercial sunscreens use chemicals to absorb UV light. Unfortunately, most of these chemicals are carcinogenic. That means they’ve been proven to cause cancer – the very thing these products claim to protect against!
One of the most common chemicals used in sunscreen is known as PABA or padimate-O. PABA is essentially harmless in the dark. However, exposure to UV light causes it to attack the DNA within your cells.15,16
One study that proved this was published in Mutation Research. It showed that when sunscreen containing padimate-O was used, it increased DNA damage 75-fold compared to the absence of sunscreen.17Another study in Great Britain looked at the tendency of PABA to induce genetic mutation.18 The researchers stated:
“Chemically speaking, it is identical to an industrial chemical that generates free radicals when illuminated… Our results suggest that some sunscreens could, while preventing sunburn, contribute to sunlight-related cancers.”
And of course, this is just one of the common chemicals within sunscreen. There are at least half a dozen others that have been proven to promote cancer and disrupt your hormones.
Some of these chemicals mimic the effects of estrogen in the body. This can also promote tumor growth and speed the spread of cancer. And that’s not all. These gender benders can also cause a decline in male sperm count, trigger early puberty in girls, lower fertility in women and induce feminine characteristics in men.
A Swiss study published in Environmental Health Perspectives found five sunscreen chemicals that behave like estrogen:19
Octyl-dimethyl-PABA (OD-PABA)
Benzophenone-3 (Bp-3)
Homosalate (HMS)
Octyl-methoxycinnamate (OMC)
4-methyl-benzylidene camphor (4-MBC)
In laboratory testing, all of these chemicals cause cancer cells to grow more rapidly. And they can have a synergistic effect when they’re combined. Two “weak” estrogen-mimics can produce a very strong response. These chemicals also penetrate the skin and enter the blood. That means they can exert their toxic influences throughout the body.20 Especially when you follow your dermatologist’s advice to apply generous amounts every two hours!
#4 – Sunscreen Does Not Block All the Rays of the Sun
For several decades, most sunscreens only blocked UVB rays. These are the rays that produce vitamin D. They are also the rays that cause sunburn. By blocking these rays, you could stay out in the sun for hours without burning.
But what the sunscreen manufacturers didn’t tell you is that their products did nothing to block UVA rays. While UVA rays don’t cause sunburn, they do penetrate deep into your skin. Prolonged exposure to UVA can cause cellular damage. It is also associated with wrinkles, premature aging… and skin cancer.21,22
Without sunscreen, it would be difficult to stay in the sun long enough for UVA to cause damage. You would start to get sunburned. And for your own protection, you would either cover up or go indoors. But sunscreen “short circuits” your body’s natural protection instinct. This allows you to stay in the sun for long periods of time, fully exposed to UVA radiation.
Some sunscreen manufacturers now make “broad spectrum” sunscreens. These are supposed to protect against both UVA and UVB rays. But most UVA sunscreens only have a sun protection factor (SPF) of about 4. Don’t count on sunscreens to protect you from UVA rays.
Understanding the REAL Causes of Skin Cancer
The use of chemical sunscreen is certainly not the only cause of the rise in skin cancer.
The increasing rates of skin cancer are also related to changes in the human diet. Science proves that some foods – foods we eat in abundance – strongly promote skin cancer (and other cancers too). On the other hand, there are other foods which strongly prevent skin cancer. And these are in short supply in the modern diet.
When foods that promote skin cancer are eaten in excess and nutrients that prevent it are absent, the skin becomes far more vulnerable to sunlight. In other words, we have artificially raised our risk factors for skin cancer, while simultaneously removing our natural defenses against it.
So what precautions should you take?
Well, hiding from the sun certainly isn’t the answer. In fact, your optimal health depends on moderate sun exposure and the production of vitamin D. But of course, you should never allow your skin to burn.
Use the common sense we used for eons. Get out of the sun before you start to burn. Seek shade when necessary. And if you’re going to be in the sun for longer periods of time, protect yourself with clothing and wear a cap or visor.
Thankfully, you can also find mineral-based sunscreens that are free of harmful chemicals. Some manufacturers tout titanium dioxide as an alternative to chemicals. But some studies show that titanium dioxide can also cause free radical formation DNA damage.23,24 Look for a chemical-free sunscreen that uses zinc oxide instead. It goes on thick… but it is safe and effective.
The secret to joint pain relief is EXERCISE!
The secret to joint pain relief — exercise
Joint pain: it throbs, aches, and hurts. Quite likely, it makes you think twice about everyday tasks and pleasures like going for a brisk walk, lifting your grandchild or some grocery bags, chasing a tennis ball across the court, or driving a golf ball down the fairway. Sharp reminders of your limitations arrive thick and fast, practically every time you move.
What causes joint pain?
Very often, the culprits behind joint pain are
osteoarthritis
old injuries
repetitive or overly forceful movements during sports or work
posture problems
aging
inactivity
How exercise can help
Ignoring the pain won’t make it go away. Nor will avoiding all motions that spark discomfort. In fact, limiting your movements can weaken muscles, compounding joint trouble, and affect your posture, setting off a cascade of further problems. And while pain relievers and cold or hot packs may offer quick relief, fixes like these are merely temporary.
By contrast, the right set of exercises can be a long-lasting way to tame ankle, knee, hip, or shoulder pain. Practiced regularly, joint pain relief workouts might permit you to postpone — or even avoid — surgery on a problem joint that has been worsening for years by strengthening key supportive muscles and restoring flexibility. Over time, you may find limitations you’ve learned to work around will begin to ease. Tasks and opportunities for fun that have been weeded out of your repertoire by necessity may come back into reach, too.
Beyond the benefits to your joints, becoming more active can help you stay independent long into your later years. Regular activity is good for your heart and sharpens the mind. It nudges blood pressure down and morale up, eases stress, and shaves off unwanted pounds. Perhaps most importantly, it lessens your risk of dying prematurely. All of this can be achieved at a comfortable pace and very low cost in money or time.
Why weight matters
Being overweight raises your risk for developing osteoarthritis in a weight-bearing joint like the knee — and even in the hand, according to some research, since inflammatory factors related to weight might exacerbate this condition. Simply walking across level ground puts up to one-and-a-half times your body weight on your knees. That means a 200-pound man will deliver 300 pounds of pressure to his knee with each step. Off level ground, the news is worse: each knee bears two to three times your body weight when you go up and down stairs, and four to five times your body weight when you squat to tie a shoelace or pick up an item you dropped.
Fortunately, strengthening your quadriceps (the muscles on the fronts of the thighs) changes the equation, and so does losing weight. Each pound you lose reduces knee pressure in every step you take. One study found that the risk of developing osteoarthritis dropped 50% with each 11-pound weight loss among younger obese women. If older men lost enough weight to shift from an obese classification to just overweight — that is, from a body mass index (BMI) of 30 or higher down to one that fell between 25 and 29.9 — the researchers estimated knee osteoarthritis would decrease by a fifth. For older women, that shift would cut knee osteoarthritis by a third.
Red Clover For Anxiety and Depression
Red clover helps anxiety and depression in menopausal women
Posted: 26 Jun 2012 02:51 PM PDT
The purpose of this study I am reporting on here was to evaluate the effect of a red clover extract in postmenopausal women with depressive and anxiety symptoms.
One hundred and nine postmenopausal women were randomly assigned to take either 2 capsules daily of a red clover extract totaling 80 mg of isoflavones, or a placebo, for 3 months. At the end of the 90 days, there was a one week break, and the two groups switched to take the opposite pills for another 3 months. Their anxiety and depressive symptoms were measured using two common research methods, the Hospital Anxiety and Depression Scale(HADS) and the Zung’s Self Rating Depression Scale (SDS). These measurements were taken prior to the start of the red clover or placebo, then again at 90 days and 187 days.
After taking the red clover extract, women had a significant reduction (improvement) in the scores in both of the rating scales, with a 75% reduction for anxiety and 78.3% reduction for depression using the HADS tool, and an 80.6% reduction in the total SDS score. After taking the placebo pills, the HADS and SDS scores were only reduced by an average of 21.7%.
Commentary:
Depression and anxiety are two of those common conditions experienced by women, with an increase in occurrence during perimenopause/early menopause. It is thought that this increase in incidence is due to changing hormones and essentially less estrogen within the brain and therefore less estrogen interactions with neurotransmitters that affect mood and cognitive function. In addition, these women may also experiencing sleep disruption, aches and pains, hot flashes and more, that can easily impact mood and quality of life. Phytoestrogens, i.e. isoflavones such as those found in red clover extracts, can influence menopause symptoms through their ability to bind to specific estrogen receptors and through this mechanism, may be helpful in menopause symptoms, including depression and anxiety. Until this study, red clover has not been specifically studied for its specific effect using depression/anxiety scales, on depression and anxiety in menopausal women. Many herbs, including some plants with isoflavones have been studied in menopausal women for an array of symptoms including hot flashes, night sweats, mood, sleep, vitality, etc. Red clover has been previously researched for its effects on hot flashes and night sweats, with mixed results.
The current study re-vitalizes my interest in red clover for the management of perimenopause/menopause symptoms, and depression/anxiety in particular.
Reference
Lipovac M, Chedraui P, Gruenhut C, et al. Improvement of postmenopausal depressive and anxiety symptoms after treatment with isoflavones derived from red clover extracts. Maturitas 2010;65:258-261
10 Healthy Reasons To Enjoy Real Butter
10 Healthy Reasons To Enjoy Real Butter Post date: Thursday, June 14th 2012 at 6:00 pm by Margie King, Health Coach Butter has gotten a bad rap for many years, starting in the last century with the rise of margarine, which we now recognize as a deadly trans fat. More recently, butter has been shunned in favor of olive oil and canola oil. But here’s why we should reserve a place at the table for good old-fashioned butter. A study from Lund University in Sweden shows that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil or a new type of canola oil. High blood fat normally raises cholesterol levels in the blood, which according to the discredited "lipid hypothesis," elevates the risk of atherosclerosis and heart attack. Why doesn’t butter raise blood lipid levels? Researchers pointed out that 20 percent of the fat in butter consists of short and medium-length fatty acids. These are used directly as energy and do not stay around long enough to affect blood fat levels very much. The researchers opined that although butter raises blood cholesterol in the long term, its short-term effects may actually be advantageous. Not everyone agrees that butter’s advantage over olive, canola or vegetable oils is only a short term phenomenon. Sally Fallon of The Weston A. Price Foundation is a staunch and eloquent advocate of the benefits of butter and disagrees that butter or cholesterol is a factor in the increase of cardiovascular disease. The vast fat-free conspiracy Since the early 1920’s butter has been pushed aside in favor of margarine and other fad fats and vilified as a deadly saturated fat that causes heart disease. Yet for thousands of years before that, butter was a dietary staple of many cultures with no evidence of adverse health effects. Between 1920 and 1960, Americans’ use of butter declined from 18 pounds per person per year to 4 pounds, yet heart disease went from a relatively unknown condition to the number one killer. So how likely is it that butter is killing us? According to Fallon, butter is the victim of a vast fat-free conspiracy, formed by those who benefit from replacing healthy butter with disease promoting mass produced vegetable oils and trans fats. The truth is that butter is good for you. Here are 10 benefits of eating real, fresh creamery butter: 1. Butter is the most easily absorbable source of vitamin A which supports the thyroid and adrenal glands, and in turn, the cardiovascular system. 2. Butter doesn’t lead to excess body fat since its short and medium chain fatty acids are burned for quick energy and not stored, and it also gives a feeling of satiety that may decrease cravings and over-eating. 3. It’s rich in anti-oxidants including vitamins A and E, as well as selenium protecting against heart disease as well as cancer. 4. Butter is a good source of dietary cholesterol which acts as an anti-oxidant, repairing damage from free radicals caused by rancid fats, vegetable oils and trans fats. Cholesterol is also important for the development of the brain and nervous system in children. 4. The saturated fat in butter consists of short and medium chain fatty acids which have anti-tumor properties and also strengthen the immune system. 5. Butter contains conjugated linoleic acids (CLA) which are cancer protective. 7. When in its raw state and not pasteurized, butter has an anti-stiffness property called the Wulzen factor, that protects against arthritis, cataracts and hardening of the arteries. 8. Butter is a good source of iodine in a highly absorbable form and necessary for proper thyroid function. 9. It promotes gastro-intestinal health and decreases rates of diarrhea in children. 10. Butter is a good source of vitamin K2 which prevents tooth decay and builds strong teeth and bones. Remember that the richest benefits are found in raw butter made from pastured cows.
Green Tea, Tai Chi and Bone Health By: Dr. Tori Hudson
Green tea, tai chi and bone health
Posted: 31 May 2012 04:49 PM PDT
Postmenopausal women with low bone density (osteopenia) but not osteoporosis were given green tea supplements for 6 months. A total of 171 women participated in the study in which there were four groups. Women in the placebo group and the placebo plus Tai chi groups received a total of 500 mg of a placebo per day. Women in the green tea and green tea with Tai chi groups received 500 mg per day of green tea polyphenols.
Women in the placebo plus tai chi and the green tea plus Tai chi groups attended three 1 hour tai chi exercise classes each week for 6 months. Each session had a warm up and a cool down period with a routine of a 24 form Tai chi style that was repeated 6 times during the 45 minute training period. Women in the non Tai chi groups who took placebo or green tea capsules continued their customary activity levels throughout the 6 month study period.
Bone density testing, bone formation markers, bone loss markers, serum and urinary calcium, creatinine, parathyroid hormone and muscle strength assessments was done at baseline, 1,3 and 6 months.
Results: In this study, green tea supplementation and Tai Chi exercise increased bone formation biomarkers and improved bone turnover rate. Tai Chi exercise increased parathyroid hormone. Green tea supplementation, Tai Chi exercise and the combination of the two together all had an effect on improving muscle strength in these postmenopausal women with low bone density.
Comments: Previous animal studies have shown that green tea polyphenols can function via several mechanisms and therefore improves bone health. Collectively, these effects of green tea extracts improves muscle health, slows muscle aging, decreases muscle lipid oxidation, slows bone loss and increases bone formation. Other studies have also shown that Tai chi exercise improves muscle strength and endurance which may provide bone protection by improving the neuromuscular function. While the results of the current study are certainly a logic for including green tea supplementation and Tai chi exercise as a bone supportive strategy, a high quality long term study that includes the measurement of bone mineral density as a primary outcome would be necessary to really confirm the full benefits to addressing low bone density and/or preventing osteoporosis and/or preventing further bone loss.
Pomegranite seed oil in menopausal women with hot flashes. A new study by Dr. Tori Hudson, ND
Pomegranate seed oil in menopausal women with hot flashes
Posted: 30 Apr 2012 12:20 PM PDT
In this study, 81 postmenopausal women completed a 12 week course of treatment in a prospective, randomized, placebo-controlled double-blinded trial. They received either two daily doses of either 30 mg of pomegranate seed oil (PGS) containing 127 mcg of steroidal phytoestrogens per dose or a placebo. The women reported their symptoms with a daily diary using the Menopause Rating Scale. This scale assessed heart discomfort, sleeping disorders, hot flashes, depressive mood, irritability, anxiety, physical and mental exhaustion, sexual problems, bladder problems, vaginal dryness, and joint and muscular discomfort. At baseline and after the 12 weeks, the forms were collected, although phone interviews were done at 4, 8 and 24 weeks. At the initial visit and after 12 weeks of treatment, blood tests were taken including estradiol, thyroid stimulating hormone, prolactin, follicle-stimulating hormone (FSH), luteinizing hormone (LH), testosterone and progesterone.
While 100 women completed the trial, 19 did not meet the criteria for postmenopause based on FSH levels therefore, data for 81 women were used to analyze the results.
After the 12 weeks of treatment, PGS reduced the number of hot flashes by 4.3 per day and the placebo reduced it by 2.5 per day. Both groups were significantly improved compared to prior to the PGS or the placebo, but the pomegranate group was not statistically significant compared to the placebo group. Interestingly though, 12 weeks after the treatment was stopped, the reduction of hot flashes was significantly different between the PGS and the placebo. The overall total score of the Menopause Rating Scale did decrease in the PGS group from 16.0 to 9.0 at week 12 and from 18.0 to 14.5 in the placebo group. In looking at just the somatic symptoms, the PGS group did have a stronger response that was attributed mainly to an improvement in sleep disorder issues. There was no effect of PGS on hormone levels.
Summary: The not so good news is that pomegranate seed oil in this dose, in this study, did reduce the frequency of hot flashes significantly, but so did the placebo. The better news is that when looking at the overall Menopause Rating Scale sum score, including the severity of hot flashes, there was a trend toward a reduction in menopausal symptoms compared with placebo, although it did not reach the level of significance. In addition, the frequency of sleeping disorders did decrease significantly with the pomegranate seed oil, and after 12 weeks, at the end of the treatment, the difference between PGS and placebo in the reduction of hot flashes was significant. It’s hard to understand the meaning of that, but there is some suggestion of some sustainable, lingering effect of the PGS. Other good news is that they studied it at all, and this is actually the first prospective randomized, placebo-controlled, double-blinded trial that has investigated the effects of pomegranate seed oil on hormone levels in women who are postmenopausal.
How To Stave Off Skin Cancer with Two Dietary Changes
Wednesday, May 2, 2012
How to Stave Off Skin Cancer with Two Dietary Changes
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Conventional wisdom would have you believe that skin cancer is the direct result of sun exposure. So it’s not surprising that most dermatologists would tell you that avoiding the sun is your best bet at prevention. They also recommend the near-constant use of chemical sunscreens.
But what most doctors don’t know is that the real cause of skin cancer has less to do with the sun than it does with the foods we eat. And they certainly don’t tell you that common chemical sunscreens have no fewer than four proven carcinogens – including some that promote skin cancer!
There is no doubt that skin cancer is rampant. It is by far the most commonly diagnosed form of cancer. In fact, current research suggests that one in every five people will develop some form of skin cancer in their lifetime. But consider the following…
Before the 1930s, skin cancer was rare. Since that time the incidence of melanoma has gone up 1,800%. In just the last 30 years, the death rate from melanoma has increased more than fourfold, while the incidence of all types of skin cancer has more than doubled.
Is Sunlight Really the “Cause” of Skin Cancer?
But how could these substantial increases be “caused” by the sun? Our sun is billions of years old. It’s not likely that the sun’s rays have suddenly changed in the last 80 years.
Nor do we spend more time in the sun than we used to. In fact, we spend far less time outdoors today than any other time in history. At the start of the twentieth century, more than 75% of people in the U.S. worked outdoors. Today, only 10% of the population works outside.
And not only do we spend less time in the sun, but in the last 30 years, the use of sunscreen has increased by orders of magnitude. Sunscreens are now a $6 billion-a-year industry.
Understanding the REAL Causes of Skin Cancer
You’re about to discover that the increase in skin cancer is not the result of changes to the world around us. Instead, it is the result of changes within us – changes that we can easily and completely control.
Because of alterations that have occurred in the human diet – particularly in the last 100 years – we have become far more vulnerable to all types of cancer, including skin cancer.
Science has proven that some foods can promote skin cancer. As a population, we now eat these foods in great abundance. On the other hand, there are other foods that strongly prevent skin cancer. Unfortunately, we now consume far too few of these foods.
In other words, we have artificially raised our risk factors for skin cancer, while simultaneously removing our natural defenses against it. Is it any wonder that the rates of skin cancer have increased?
Sunlight is simply a cofactor that comes into play only after our defenses have been compromised. But what if moderate sun exposure could actually protect us from cancer?
When it comes to melanoma (the deadly form of skin cancer), that appears to be the case.
“Sunshine Vitamin” Causes Cancer Cells to Self-Destruct
Dozens of studies have shown that those whose occupations keep them outdoors have a much lower incidence of melanoma than those who work inside. For example, construction workers, lifeguards, and farmers have much lower rates of malignant melanoma than office workers.
Population studies also show a clear inverse relationship between UV exposure and melanoma. For example, rates of melanoma are higher in Minnesota than Arizona, and higher in Norway than the South of France.
The combination of these studies would indicate that those who spend more time in the sun (without burning) have less risk of melanoma – quite the opposite of what the anti-sun proponents would have you believe.
Lab studies have also shown that vitamin D (which is highly protective against internal cancers) is also protective against melanoma. In several studies, vitamin D was shown to cause melanoma cells to self-destruct. And finally, moderate sun exposure was also shown to DOUBLE the survival rates of those suffering from the disease.
The more common (though less dangerous) forms of skin cancer – basal cell and squamous cell – are more closely associated with sun exposure than melanoma. But as you will see, the sun is merely the cofactor. It is our poor diet and nutritional deficiencies that make our skin prone to damage from UV rays.
The Role of Free Radicals in Skin Cancer
The underlying cause of most skin cancer is oxidative stress. Skin cells (like all healthy cells) are rich in oxygen. When the ultraviolet rays of the sun strike these oxygen molecules, it causes some of them to lose an electron. The result is an unstable and reactive molecule called a free radical.
Antioxidants are free radical scavengers. These electron-rich molecules donate their electrons to stabilize free radicals before cellular damage can occur.
But if antioxidants are in short supply – or if so many free radicals are formed that they overwhelm the antioxidant defense system – then tissue damage, accelerated aging and degenerative disease (i.e., skin cancer) can occur.
The Dietary Connection to Skin Cancer
For millions of years, man thrived under the sun. And for all of that time, skin cancer was rare. It has only been in the last 70 years or so that the incidence of melanoma has increased dramatically. There is a very simple explanation for this.
The standard American diet (which is rapidly becoming the world’s diet) is abundant in foods that promote the formation of free radicals… and it is deficient in the foods that provide antioxidant protection against these free radicals.
Besides the use of chemical sunscreens, the real causes for the rise in skin cancer are two primary changes in the modern diet:
1. A dramatic increase in the consumption of omega-6 fatty acids and a corresponding decrease in the consumption of omega-3s.
At the beginning of the 1900s there were almost no vegetable oils in our diet. Today, the average American consumes 70 pounds of vegetable fat. We are not designed to eat these fats in such large quantities.
The makeup of fat in the human body is normally about 97% monounsaturated and saturated. Only about 3% should be polyunsaturated (the primary fat found in vegetable and seed oils). But the fat in your diet dictates the type of fat in your cells. If you consume plant and seed oils, your cell membranes will incorporate these fat molecules.
The problem with polyunsaturated fats displacing saturated fats in cell structures is that these fats are highly unstable. They are extremely vulnerable to oxidative stress, especially in the skin, where they are exposed to oxygen and UV light.
Numerous studies have also shown that polyunsaturated fats stimulate cancer while saturated fats do not. Studies have also shown that saturated fats do not break down to form free radicals as polyunsaturated fats do. Therefore, the result of having too much vegetable, corn, and seed oil in your diet is that your skin will sunburn faster and more intensely and you will be more prone to skin cancer.
2. A lack of antioxidant-rich foods.
Research also shows that low consumption of fruits and vegetables increases your skin cancer risk. This should come as no surprise. The role of antioxidants in the protection against many forms of cancer has been clearly established.
And in the case of skin cancer, the colorful plant pigments known as carotenoids are especially protective. These compounds are literally, “Mother Nature’s sunblock.” When you consume carotenoids they are deposited in your skin, where they provide protection against sunburn and skin damage. These nutrients are also powerful antioxidants that scavenge for free radicals and repair cells that might become damaged. In other words, they reflect and protect, forming a physical barrier and a nutritional barrier against skin damage.
The leading sources of carotenoids are eggs, spirulina, chlorella, tomatoes, dark green leafy vegetables (kale, collards, and spinach), and yellow-orange fruits and vegetables (apricots, cantaloupe, carrots, sweet potatoes, yams, and squash).
If you want to slow the aging of your skin and dramatically reduce your risk of skin cancer, you must gain control over all of the factors that contribute to the degeneration process. Don’t believe the hype that skin cancer is exclusively “caused” by the sun. In fact, sun exposure is some of the best “medicine” nature ever gave us. Used wisely, it can even provide powerful protection against skin cancer.
It Is Asparagus Season! Try This Recipe The Next Time You Want To Prepare This Veggie
Grab hold of spring flavor with sauteed asparagus.
Christof's Spelt Pilaf
Serves 4 as a main dish or 6 as a side dish
4 cups water 1 package (1 lb.) pearled spelt
1-1/2 lbs. asparagus
2 tsp. olive oil
1/2 to 1 cup grated hard cheese
1 tsp. oregano
1/2 tsp. garlic powder
1 Tbsp. sesame seeds
salt and pepper to taste
Bring water to a boil in a large saucepan. Add spelt and simmer covered until soft but not mushy, about 15 minutes. Drain.
While spelt cooks, clean and cut asparagus in 1/2" lengths. Sauté in olive oil in a large skillet until tender, about 10 minutes. Add seasonings. Add drained spelt. Top with grated cheese, cover, cook over low heat until cheese is melted.
Raiding the Pantry to Battle Stroke
Raiding the Pantry to Battle Stroke
Stroke is a leading cause of long-term disability and one of the leading causes of death in the US and Europe. Fortunately, according to new research, a staple of the increasingly popular traditional Mediterranean diet—olive oil—may significantly cut stroke risk.
Olive oil vs. stroke
To look at the potential connection between olive oil consumption and risk of stroke, researchers conducted a two-part study. For part one, they collected information from 7,625 healthy, stroke-free, older adults regarding their diet and exercise habits, usual body weight, how much olive oil they typically ate, and other risk factors for stroke, including blood pressure, diabetes, smoking habits, heart disease, and alcohol use. For the second part of the study, researchers collected blood samples from 1,245 of the 7,625 part one study participants, and analyzed these samples for levels of oleic acid, the main type of fat in olive oil and a marker of olive oil consumption. The higher the levels, typically the more olive oil a person consumes.
After following this group of adults for six years, the researchers found:
compared with people who never used olive oil, those who used olive oil most often—typically daily—had 41% lower risk of having a stroke, and
compared with people who had the lowest levels of oleic acid in their blood, those with the highest had 73% lower risk of having a stroke
Securing a stroke-free future
This two-part study suggests that dietary olive oil may protect against stroke, particularly ischemic stroke, the type most common in the US and Europe. In ischemic stroke, one or more blood vessels to the brain become blocked. Blood flow is interrupted, leading to brain damage.
Here are some brain-protection tips.
In this study, people who ate the most olive oil tended to be thinner and more physically active, have lower cholesterol and triglyceride blood levels, and eat more fish, fruits, and vegetables than non-olive oil consumers. All of these habits also keep stroke risk in check, and we’d be wise to adopt them as much as possible.
To avoid adding extra calories you don’t want or need, replace other oil in your diet with olive oil, rather than simply adding more oil.
Use olive oil any way that you use other cooking oils, including for stir-frying, baking, and sautéing.
Instead of buttering your whole grain bread, try a little dip of extra virgin olive oil (EVOO) for a healthier, flavorful treat.
Keep your cholesterol and blood pressure in a healthy range. If you don’t know these numbers, talk to your doctor to find out, and develop a plan, if needed, to address cholesterol or blood pressure that is too high.
(Neurology 2011; 77:1-1)
Suzanne Dixon, MPH, MS, RD, an author, speaker, and internationally recognized expert in chronic disease prevention, epidemiology, and nutrition, has taught medical, nursing, public health, and alternative medicine coursework. She has delivered over 150 invited lectures to health professionals and consumers and is the creator of a nutrition website acclaimed by the New York Times and Timemagazine. Suzanne received her training in epidemiology and nutrition at the University of Michigan, School of Public Health at Ann Arbor.
Copyright © 2011 Aisle7. All rights reserved. www.Aisle7.net
5 Common Household Toxins To Avoid
Removing shoes before coming inside is a low-cost and effective way to reduce exposure to many common toxins.
5 Common Household Toxins to Avoid
Mainstream medical literature generally agrees that many of the chemicals we have put into our environment are linked to myriad illnesses. These toxic effects occur at very low exposure levels, so it’s important to learn how to reduce our exposure to the chemicals that already are part of our daily lives.
John Hibbs, ND, is a senior faculty supervisor at Bastyr Center who teaches environmental medicine and toxicology curriculum at Bastyr University. “The most important thing you can do to prevent illness from chronic exposure to chemicals is to stop the exposure,” says Dr. Hibbs.
He points out that reducing exposure to household toxins need not be expensive or time-consuming, especially considering that household dust is a major culprit in spreading many chemicals. “Take your shoes off at the door when you come in from outside and vacuum more often,” says Dr. Hibbs. “You’ll see real gain in removing toxic exposure from the home.”
As you go about your spring cleaning this year, consider these five sources of toxicity. While not a comprehensive list of common household toxins, these are some of the most dangerous and surprising offenders:
1. Mercury Chronic exposure to mercury can lead to brain problems such as Parkinson’s disease, lowered immunity and hormonal disruptions. Common sources of mercury exposure include fish and florescent light bulbs. Dr. Hibbs advises following theEPA fish advisory, and also explains that eating fiber with fish can reduce exposure. “If you eat fiber with your fish – eat an apple or some whole grain, or beans – it binds with the mercury that was in the fish in the intestines and takes it on out with the stool, keeping most of the mercury from being absorbed in the first place,” he says. Dr. Hibbs acknowledges the energy-saving benefit of newer florescent bulbs, but cautions that they still contain mercury and must be handled with care. “When a florescent bulb breaks, that actually represents a very significant toxic hazard,” he says. “Ventilate like crazy and then stay out of there for a few hours before cleaning up.”
2. Aluminum Aluminum is a neurotoxin that has been proved to contribute to the development of Alzheimer’s disease as well as other issues with cognition and memory. Aluminum is extremely common and is frequently found in beverage containers and cooking pots and pans. “My advice is to stop using aluminum cookware – pots, pans, baking dishes and so forth – especially at high heat and especially when cooking acidic materials,” Dr. Hibbs says. He also recommends against using aluminum foil in high-heat cooking, as the aluminum can vaporize into the air and into the food.
3. Benzene, Toluene and Xylene These volatile organic compounds (VOCs) are associated with many health issues including nervous system problems and especially with bone marrow toxicity, leading to injury and leukemia. “When I have a patient with chronic leukemia in my practice, one of the first things I do is check their body load of benzene, toluene, etc., and talk to them about an effective cleansing regimen – and it usually helps,” Dr. Hibbs says. These compounds are commonly found in outside dirt, so the best way to reduce exposure is to remove shoes when entering the home and vacuum carpets often.
4. Diethanolamine (DEA), Triethanolamine (TEA), Alklyphenol ethoxylates (APEs) and Propylene Glycol These chemicals, found in many household cleaners, are also VOCs associated with many of the same health issues listed above, including reduced function in the nervous system, immune system, and the liver and kidneys. In addition to household cleaners, these chemicals may be found in degreasers, mothballs, cosmetics and at commercial dry cleaners. To reduce exposure, Dr. Hibbs recommends cleaning with simple ingredients like soap, water, baking soda, vinegar, lemon juice and elbow grease. “I’m not a fan of dry-cleaning,” says Dr. Hibbs, “but if I need to dry-clean a blanket or a jacket, what I’ll do is hang it in the garage for a few days and let it off-gas before I bring it into the house.”
5. Phalates (plastic) and PVC (polyvinyl chloride) “These chemicals are measurable in all of our bodies, all over the world,” says Dr. Hibbs. Phalates and PVC are toxic to the liver, kidney and lungs and may cause birth defects and fertility issues. They are extremely common in household items including food containers, flooring, vinyl and adhesives. “That stuff you smell when you open up a new vinyl shower curtain – that’s PVC and phalate,” Dr. Hibbs says. “There’s so much of it and it’s so volatile, you might smell it off-gassing for weeks or months, and it stays in your body a long time.” One method to reduce exposure to plastic toxicity is to cook and store foods and beverages in glass containers as much as possible. “Less toxic plastic containers, if you do use them, are the No. 1, No. 4 and No. 5,” says Dr. Hibbs. “They’re not perfect but they’re a whole lot better. I still wouldn’t heat them, as it will increase their volatilization.”
For an extensive breakdown of common household toxins and steps to reduce your exposure to them, watch Dr. Hibbs’ lecture “Avoiding Toxins in the Home” on the Bastyr YouTube channel.
Why is Green Tea so Healthy?
Why is Green Tea so Healthy?
While all teas are derived from the same plant, various processing methods produce different types of tea, such as white, green, black and oolong. Green tea has the highest amount of EGCG (epigallocatechin-3-gallate), an antioxidant that has the potential to protect against various types of cancer as well as cardiovascular and metabolic diseases. EGCG also possesses antiviral and antibacterial properties, and is believed to protect against influenza and hepatitis C. EGCG can promote weight loss and may impart protective effects against neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease. EGCG defends healthy cells from malignant changes and has the ability to selectively kill cancer cells and inhibit cancer cell invasion/migration, thereby interfering with an essential step of cancer metastasis (spread). Researchers at Massachusetts General Hospital Cancer Research Center, North Dakota State University, and various centers in China, funded in part by a grant from the National Institutes of Health, conducted a study to determine if EGCG inhibits cancer growth in breast cancer patients. EGCG was orally administered as 400 mg capsules three times daily to breast cancer patients undergoing radiation therapy. The findings indicated that EGCG enhanced the benefit of radiation therapy in breast cancer patients, and suggest that EGCG may have extensive therapeutic benefits in fighting human metastatic breast cancer. At Drexel University College of Medicine in Philadelphia, researchers found that EGCG works together with certain chemotherapy drugs known as taxane (i.e., paclitaxel and docetaxel) to block human prostate tumor growth when the cancer cells were injected into mice, and may provide a novel therapeutic treatment of advanced prostate cancer. EGCG inhibits the development of skin cancer secondary to exposure to chemical carcinogens or UV radiation. A clinical study demonstrated that topical administration of EGCG effectively protected against UV-induced damage to the skin. Researchers at the Medical College of Georgia found that EGCG reactivated dying skin cells with potential benefits for skin conditions such as psoriasis, rosacea, and wrinkles. EGCG may potentially accelerate the wound-healing process and prevent scarring. Research implies that EGCG suppresses keloid development without damaging normal skin. Topical or intra-lesional administration of EGCG may be an effective option for keloid therapy. Numerous studies have shown that elevations in C-reactive protein (CRP) directly contribute to atherosclerosis (hardening of the arteries), and that EGCC is anti-inflammatory and has an anti-atherosclerotic effect. Green tea also reduces the level of LDL "bad" cholesterol. Green tea and EGCG may have important benefits for oral health. Green tea protects against bacterial-induced dental caries (cavities), and EGCG can eliminate bad breath through modification of malodorous sulphur components. Damage to the lining of the mouth and inflammation caused by cigarette smoking may be reduced by EGCG. PubMed, an online government-sponsored database, has hundreds of recent articles about the benefits of EGCG. Although most of the studies have shown benefits with two to three cups of green tea per day, the optimal dose of EGCG has not yet been established.
Eat Right To Prevent Alzheimer's Disease
Eat Right to Prevent Alzheimer’s Disease
By
Kimberly Beauchamp, ND
Recent dietary choline intake was associated with improvements in verbal and visual memory
Related Topics
Clues to an “Anti-Alzheimer’s” Diet
Exercise Gives the Brain a Boost
What you eat now might protect you from Alzheimer’s disease later in life, according to a study published in the American Journal of Clinical Nutrition.
Brain food
Choline is an essential nutrient for human health. It serves as a building block for cell membranes and neurotransmitters, aids in cellular signaling and nerve transmission, plays a role in fat metabolism, supports fetal brain development, and may help prevent heart disease.
Alzheimer’s disease is characterized by a decline in memory and thinking processes referred to as executive function. Some of the changes associated with Alzheimer’s can be measured with brain imaging. People with Alzheimer’s typically have smaller brain volumes and more areas of “white matter hyperintensity” as seen on MRI.
Choline appears to protect the brain from some of the changes associated with aging by preserving brain neurons and nerve transmission, as well as by helping maintain brain volume. Together, these activities might help prevent cognitive decline and certain types of dementia, including Alzheimer’s disease.
Previous studies have suggested that choline may lessen cognitive impairment in people with mild-to-moderate Alzheimer’s disease. The new study was the first to investigate the relationship between dietary choline intake and brain structure and cognition in people without dementia.
A nutrient to remember
As part of the Framingham Offspring Cohort Study, 1,391 people (average age 61 years) answered questions about the amount and types of foods they had eaten over the past year. This information was gathered at two time points (about six years apart), so that comparisons could be made between distant past and more recent choline intake. The participants also underwent neuropsychological testing and MRI brain scans to measure memory, executive function (the ability to organize thoughts, prioritize tasks, and make decisions), brain volume, and amount of white matter hyperintensity.
Recent dietary choline intake was associated with improvements in verbal and visual memory, but not executive function. No associations were seen between distant past choline intake and any of the neuropsychological measurements.
Brain volume was not linked to choline intake at either time point. However, distant past choline intake was inversely associated with the amount of white matter hyperintensity, suggesting that higher choline intake in the past seemed to prevent these changes years later.
“These results support the hypothesis that dietary choline intake is neuroprotective over time and promotes improved cognitive function,” commented the researchers.
Getting your choline
Although the body can synthesize a small amount of choline, deficiencies can occur if an adequate amount is not supplied by the diet. The richest dietary sources of choline are dairy products, eggs, liver, peanuts, soybeans, and whole grain bread. Since the production of choline in the body goes down as we get older, dietary sources may be even more important with advancing age.
Alcohol and Breast Cancer Risk - New Study
Past research has shown that moderate alcohol consumption is associated with a modest increase in the risk for breast cancer. The risk associated with low level alcohol consumption and long time drinking patterns has not really been determined. In this current report, investigators analyzed data from the Nurses’ Health study, from 1980 to 2008. More than 74,000 nurses provided seven updates about their alcohol consumption and during this time period, 7690 cases of invasive breast cancer were diagnosed.
After adjusting for other breast cancer risk factors such as estrogen replacement therapy, it was determined that even low levels of alcohol at 3-6 glasses of wine per week, were associated with a small but significant elevated relative risk for breast cancer (1.15). The relative risk was higher in women who consumed two or more drinks per day (1.51). There was no difference in aged groups of 18-40 or > 40 or as to whether the alcohol was beer, wine, or liquor.
Commentary: It is fairly common knowledge that 7 drinks per week or more increase the risk of breast cancer. This new research is now pointing out that even lower amounts of alcohol, 3-6 per week, are associated with an increase risk, although considered a slight or modest increase. This advice has made it into my clinical practice and I encourage all women, and especially breast cancer survivors, to reduce their alcohol to none or less than 3 per week. What about the cardiovascular benefits of alcohol you might ask? My response is that we don’t actually have that many proven tools to lower our risk of breast cancer, but we do however have many known strategies to lower our risk of cardiovascular disease—, let alone several strategies or associations that have been shown at least in some research, to lower the risk of both including, weight management, high fiber diets, moderate exercise most days of the week, green tea, fish/fish oils and vitamin D. For now, my advice is to lower our alcohol to less than 3 drinks per week.
Green Tea and Influenza in Children
Green Tea and Influenza in Children
Posted: 29 Feb 2012 11:21 AM PST
Here is another study on the benefits of green tea and the incidence of influenza—this time in children. During the influenza season in Japan, a survey was conducted to detect the incidence of influenza infection and preventive measures that were being used including the flu vaccination status of children in a household, the frequency and quantity of green tea consumption, the frequency of preventive measures such as hand washing, facemasks and gargling, nutritional nourishment, sufficient sleep, thermal insulation, humidifying measures, ventilation and crowd avoidance excluding school attendance.
The incidence of type A influenza was significant and widespread in Japan through the study period of November 2008 to February 2009. A total of 2050 schoolchildren were included in the final analysis. The number of episodes of clinical influenza that were reported was 241, and 204 of those were confirmed by an antigen test. There were 185 cases of influenza A, 18 of influenza B and 1 case of combined.
More than 50% of the 2050 respondents drank green tea more than 6 days/week and 77.3% of the students drank < 1 cup a day and 1 to < 3 cups per day with approximately equal numbers of students in each group.
The consumption of 1-5 cups of green tea on an almost daily basis of 6 or more days/week was inversely associated with the incidence of influenza in this group of elementary schoolchildren. There was no evidence that more than 5 cups per day had any benefit for some reason.
Commentary: I am aware of six other studies on the prevention of influenza with green tea, including the previous blog posting in February, on my blog site. Collectively, these studies show that green tea inhibits the influenza virus in the laboratory, enhances systemic immunity in humans, and prevents the occurrence of cold and flu symptoms in adults. Drinking green tea and gargling with green tea are the methods that have been studied but for those of you who do not like or do not want to take the time to drink green tea, green tea capsules are another way to get the potential benefits of green tea.