If you’re like the average American, more than half of your diet is filled with processed foods. Many of these foods are full of added sugar and fat and contribute to overweight and obesity. This matters for cancer prevention, because obesity is linked to higher risk, and a healthy diet links to lower risk for many common cancers, as well as other chronic diseases like type 2 diabetes and heart disease.
A study published recently reports alarming results on how much of the super processed foods Americans are eating, and how that affects nutrition, calories and the overall healthfulness of our nation’s diet.
The researchers established three categories for describing various levels of food processing: Unprocessed or minimally processed foods (like vegetables, beans, milk, pasta), other foods (cheese, pickled foods, nut butters for example), and ultra-processed foods (like soft drinks, cookies, salty snacks, french fries). Then, using diet data from over 9,000 participants in the US National Health and Nutrition Examination Survey (NHANES), they compared the diets high in ultra-processed foods to diets with more unprocessed and minimally processed foods. They looked at calories, nutrients and overall diet quality at different levels of processed food consumption.
The study found that on average:
more than one-half of calories came from ultra-processed foods
less than one-third of calories were from unprocessed or minimally processed foods
about 12 percent of calories came from the other foods category.
The more ultra-processed foods Americans ate, the less protein, fiber, vitamins A, C, D and E, potassium and calcium they got. And they had more added sugars, saturated fat and overall carbohydrates in their diets.
Conversely, those with higher amounts of unprocessed/minimally processed foods and fewer ultra-processed foods had overall higher diet quality, with more nutrients like fiber, potassium and vitamin C, and less added sugars and saturated fat.
This study makes it clear that these ultra-processed foods, even with some nutrient fortification, cannot deliver the many healthful components of minimally processed foods. And they add a load of extra calories with little to no nutrient value. The occasional fries, chips and candy can fit into a healthy diet, but if they become staples, your health will suffer and you’ll be at higher risk for weight gain and other chronic diseases.
Nutritional therapy has the potential to provide personalized treatment with a significantly lower risk of side-effects
A depiction of the brain as food. (Shutterstock)
Though medical science has made significant advances in researching and treating mental health diseases and developed new drugs each year to control the conditions and symptoms, mental illness remains one of the most persistent issues in current society.
“Mental health problems are the single largest cause of disabilities in the world,” the Pan American Health Organization reported in 2019, before the ravages of COVID-19. The organization writes that depression, dementia, anxiety, and alcohol abuse are some of the major disabilities caused by mental health problems.
Research into the root causes of mental health issues has provided promising solutions. The Walsh Research Institute, for instance, has made significant breakthroughs in research to unravel the biochemistry behind mental disorders, including anxiety, depression, bipolar disorder, and schizophrenia.
The successful application of research into nutrient-based therapy protocols and other alternative solutions isn’t only bringing hope to patients but is revolutionizing mental health care.
Advanced Nutrient Therapy
The Walsh Research Institute reported that most mental health diseases are associated with the chemical balance of neurotransmitters such as dopamine, serotonin, and norepinephrine. Patients with ADHD, depression, schizophrenia, and various behavior disorders have an obvious chemical imbalance.
While these chemical imbalances may not cause the illness and may be a concurrent result of other factors or even arise as a consequence of mental distress, they may offer an avenue for treatment. That said, some of these imbalances have proven controversial, as in the case of the ongoing debate over the theory that depression is caused by a lack of serotonin.
In this modern era, drugs designed to increase serotonin levels in the brain have been based on an assumption that this imbalance is the root of depression, an assumption that has driven one of the most significant drug interventions in the world with limited success and an ongoing list of potential side effects.
But while pharmaceutical interventions such as antidepressants present the risk of side effects, nutritional interventions are generally much safer. Another important point is that the body has specific nutrient needs and deficiencies can cause systemic issues. The nutritional basis for treatment is very different from many current pharmaceutical interventions.
Advanced Nutrient Therapy, founded by Dr. William Walsh of the Walsh Research Institute, is based on the research data of more than 20,000 patients with various mental health issues, all of whom have undergone biochemical mapping. Nutrient therapy provides nutrition-based therapy and gives people a deeper understanding of their struggles.
Perhaps most exciting is that such research is already resulting in new, nutrient-based therapy protocols and other alternative solutions that expand far beyond the realm of medication and psychotherapy.
And this is just the start. As the science behind biochemical mapping continues to improve, we may gain the ability to dial in specific nutritive solutions for mental problems on a per-person basis. Not only does this present a more cost-effective alternative, but it’s potentially 100 percent natural or bio-identical as well.
Of course, many mental health issues aren’t solely based on nutrient deficiencies or biochemical issues. People also develop depression and anxiety due to changes in their social environment and daily lives. Treating all conditions as if they’re simply biochemical imbalances is a disservice to those who need meaningful support or effective ways to resolve real-world challenges, whether it be the loss of a loved one, financial stress, or general anxiety about a world that offers far too many reasons to be fearful of what the future holds.
Excessive Storage of Certain Nutrients Does More Harm Than Good
While nutritional interventions offer a relatively safe treatment, they’re not without potential side effects.
Excessive storage of certain nutrients in the body could be more damaging and cause serious health, especially mental health issues.
Take copper, for example. According to research, elevated copper levels can drastically affect dopamine and norepinephrine production, leading to hormone imbalance. Various mental and behavioral conditions, such as ADHD, anxiety, depression, autism, poor concentration, and learning difficulty, may be associated with copper overload.
When prescribing nutrient-based treatment, we tend to avoid “enriched” foods that might contain copper, such as spirulina and those that possess it naturally, such as organ meats. Since our daily nutrient consumption ensures biochemical needs and function, many experts pave a direct path between what we eat and how we act.
Personalized Nutrient Therapy Is the Key
In recent decades, scientists began to realize that earlier research had led to over-generalizations in medicine, diet, nutrition, and medication recommendations.
Through our growing understanding of epigenetics and biochemistry, we have learned that each person—identical twins notwithstanding—has a unique biochemical makeup and highly personalized nutritional needs. When those needs aren’t met, it can impact our physical and mental health in various ways.
Due to the stark genetic differences in how our bodies process foods, following the traditional “food pyramid” or embracing any other “generalized” diet may cause a deficiency in much-needed nutrients in some people and an overflow in others.
Modern science has found that honey is a natural antioxidant rich in polyphenols and other antioxidant components. It exhibits a wide range of therapeutic properties, such as having anti-inflammatory, antibacterial, antiviral, anti-psoriasis, antitumor, and immunity-boosting effects, and it can also expedite wound healings.
The edible and medicinal value of honey has been known since ancient times, and it is still used in natural remedies today. It is recorded in the ancient Chinese medical book “Compendium of Materia Medica” that honey has the effects of clearing heat, invigorating the spleen, detoxifying the body, moistening dryness, and relieving pain. In addition, traditional Chinese medicine believes that honey can enter various meridians such as those of the lungs, spleen, and large intestine, so it is particularly beneficial to these viscera. It can nourish the lungs and relieve coughs, regulate the spleen and stomach, as well as loosen the bowels, and relieve constipation.
Honey used in TCM can be divided into raw honey and cooked honey.
Raw honey: honey that has not been heated; cool and cold in nature; its main function is to clear heat and detoxify.
The dryness-moistening effect of raw honey helps loosen the bowels and relieve constipation. Chia-Ling Li, director of Aroma Traditional Chinese Medicine Clinic in Taiwan, pointed out that people with a red tongue, dry stool, and constipation tend to have excessive internal heat. They can consume raw honey to clear heat and promote bowel movement.
Wan-Yu Lai, director of the Division of Chinese Medicine Pediatrics, China Medical University Hospital, said that she would advise patients with chronic constipation to take medicine with honey water for better results. However, she mentioned that people who tend to have diarrhea should not consume honey, whether it is raw or cooked, due to its bowel-loosening effect.
In addition, drinking raw honey or applying honey can also heal mouth sores due to its anti-inflammatory and pain-relieving properties.
Honey can help prevent radiation-induced mucositis. The researchers randomly assigned patients receiving radiation therapy into two groups. One group took 20 ml of honey 15 minutes before and after radiation therapy, and then again 6 hours after radiation. Compared with the control group who did not take honey, the patients who took honey had a significantly lower probability of developing oral mucositis. It is estimated that consuming honey can reduce the risk of oral mucositis in radiotherapy patients by 80 percent.
Cooked honey: honey that has been heated; its nature changes from cold to warm; it enhances the effect of “tonifying” and is a good nourishment.
Li said that people with poor digestive system, as well as those who often experience abdominal bloating, heart palpitations or fatigue after eating, can consume cooked honey. When heating it, make sure that the temperature does not exceed 60 degrees Celsius, so that the honey does not lose its nutrients.
Cooked honey is often used in Traditional Chinese Medicine, because it can harmonize the medicinal properties of various Chinese medicines and also has antibacterial properties. It can also be used as an excipient to make pills or ointments together with Chinese herbal medicines, such as Chuanbei Pipa Gao (herbal cough syrup). Some bitter Chinese medicines that can cause an upset stomach are also mixed with honey. The tonifying properties of cooked honey, when added to the prescription for treating consumptive diseases, provide a synergistic effect.
Lai added that patients with chronic cold cough will produce thin and watery phlegm. They can eat cooked honey (such as Chuanbei Pipa Gao) to moisten their lungs and relieve coughs.
Clinical trials have shown that honey is effective in treating symptoms of upper respiratory tract infections, especially coughs. In a comparative trial involving 139 children with upper respiratory tract infection, it was found that taking 2.5 ml of honey before sleep had the best effect on alleviating the symptoms of night cough. Moreover, the alleviating effect of honey is better than that of medicine.
In addition, raw honey has been found to be beneficial in improving cardiovascular diseases and lowering blood lipid levels in recent years. Cooked honey is suitable for people who are in poor health or have high blood cholesterol.
Li found that some patients were thin and weak, had poor digestion, and had little food intake, but they were found to have high blood lipid levels. These people can consume some cooked honey or honey diluted with warm water to nourish their intestines and stomach, and lower cholesterol.
4 Honey Recipes, With Ginger and Ginseng Enhancing Healing Effects
Honey can be consumed alone, but it can also be combined with some other ingredients to enhance its benefits. There are 4 honey recipes listed below.
Honey water
Recipe: Add raw honey to room temperature water.
In addition to promoting bowel movements, drinking honey water can also replenish physical strength.
When you are tired from work or have to do chores that demand physical and mental strength, drinking some honey water can boost your energy.
Lai reminded us that honey can loosen the bowels and relieve constipation, so it is not suitable for those who would experience diarrhea before exams due to nervousness.
Honey lemonade
Recipe: Add 2 spoons of raw honey and 1/4 spoon of fresh lemon juice to lukewarm water below 60 degrees Celsius.
Those who experience sore throat and inflammation after COVID infection can drink honey lemonade to improve the symptoms.
Alternatively, lemons can be made into honey lemon slices. Add honey to the peeled lemon slices and preserve them together. Soak a few slices in water when you feel like drinking it.
It can somewhat relieve fever and cold symptoms, as lemon peel contains limonene, which has antibacterial and antiviral properties.
Honey ginger water
Recipe: Cut 10-15 grams of ginger into thin slices, then soak them in 200 ml of warm water; or boil the ginger for a while, and then add honey when the temperature drops below 60 degrees Celsius.
If you catch a cold and do not have a sore throat, but experience symptoms such as headache, body aches, fatigue, runny nose, nasal congestion, cold intolerance and coughing, you can drink honey ginger water.
People who usually have cold hands and feet and often experience stomach ache can add a little cinnamon or star anise when drinking honey ginger water, as they can warm the stomach. In addition, ginger can eliminate dampness and help get rid of edema.
Honey Ginseng Tea
Recipe: Soak 1-3 grams of ginseng (American ginseng or Panax ginseng) in hot water, and add honey after it has cooled down.
Li said that honey can reduce internal heat and relieve upset feelings. You can drink some honey water when you feel irritable and unable to fall asleep. Adding different types of ginseng for different age groups can also enhance its benefits.
Young people tend to have excess heat, so adding American ginseng can invigorate their qi and reduce heat; whereas elderly over the age of 60 should add Panax ginseng because it helps strengthen the heart.
Some people are prone to tiredness and unable to sleep at night, so it is more beneficial for them to drink honey ginseng tea at night. However, they should drink it in moderation to avoid nocturia.
It is often said that presentation is everything when it comes to meals, but there’s an even better reason to fill your plate with colorful foods. The pigment that gives foods like berries their rich red and purple hues also doubles as powerful protection against cardiovascular disease.
Studies have shown that this pigment, anthocyanin, not only offers antioxidant effects; it also protects people from chronic diseases. Indeed, one of its most impressive feats is lowering the risk of the cardiovascular conditions that take millions of lives each year, such as stroke, heart attack, and atherosclerosis.
In a systematic review that involved more than 600,000 participants, British researchers looked at the impact that dietary anthocyanins had on cardiovascular events. They discovered that those who had the greatest dietary anthocyanin intake enjoyed a 9 percent reduction in their risk of developing coronary heart disease; when it came to death due to heart disease, their risk was 8 percent lower compared to those who consumed the lowest amount of anthocyanin.
The study, which was published in Critical Reviews in Food Science and Nutrition, is the strongest argument yet for increasing your fruit intake. The Office of Disease Prevention and Health Promotion suggests that people eat a minimum of two servings of fruit per day; just 32 percent of Americans reach that goal.
Choose the right fruits
It’s easy to spot fruits that contain anthocyanins because of their red, purple and blue colors. Some of the best sources include strawberries, blackberries, grapes, pomegranates, cherries, blueberries, raspberries and bilberries. They can also be found in red cabbage, eggplant, and purple potatoes. It probably won’t come as much of a surprise to learn that the fruit’s skins contain the most anthocyanins given their rich color, so make sure you also eat the skin – and be sure to choose organic to avoid pesticide exposure. The review’s authors say that just one to two portions of berries per day are enough to get the anthocyanins you need to protect your heart.
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The review is supported by several other studies, including one from 2012 that was published in the American Journal of Clinical Nutrition. That study showed a link between a higher intake of anthocyanin and significantly lower systolic blood pressure, arterial pressure, and pulse wave velocity. It also confirmed an earlier study that showed eight weeks of taking blueberry supplements reduced participants’ systolic and diastolic blood pressure by 6 and 4 percent respectively.
In addition, anthocyanins can help prevent neurological disorders such as Parkinson’s and Alzheimer’s disease. They accomplish this by improving the communication between nerves and boosting blood flow to the brain. Their antioxidant effect also means they can stop brain damage caused by oxidative stress.
If you’re still not sold on the benefits of anthocyanins, consider this: They can fight cancer cells by attacking them and spurring cell death, in addition to activating the enzymes that rid your body of cancer-causing substances.
Studies have also shown that consuming foods rich in anthocyanins can lower your insulin resistance and protect beta cells in the pancreas, which helps normalize blood levels. That means anthocyanin-rich fruits can help inhibit diabetes.
Cardiovascular disease continues to be one of the top causes of death in America, affecting 84 million Americans and causing roughly one out of every three deaths. Those are very frightening statistics, so you owe it to yourself and your loved ones to consume more anthocyanins and take other steps known to reduce your risk, like exercising and eating as healthier diet overall.
It seems that the sky’s the limit when it comes to the toxic effects of BPA and other endocrine-disrupting chemicals. BPA and similar chemicals are known for their deleterious effects on the endocrine system, cardiovascular system, and their ability to cause infertility and more. But recent research has shown that the hazards of BPA and other endocrine disruptors can even cause vitamin D deficiency — which can cause a whole host of other health issues.
Time and time again, big businesses manage to get their toxic chemicals approved by governing officials. And it is only after these toxins have become persistent in our environment, and exposure has become inevitable, that the true, sinister nature of these poisons is revealed.
Endocrine-disrupting chemicals and vitamin D deficiency
Vitamin D is an extremely important nutrient that is responsible for many functions in the body. In addition to promoting bone health, vitamin D is highly regarded for its brain and immune system benefits. Consequently, deficiency in this nutrient is quite the concern. Vitamin D deficiency has been linked to an array of problems, including deficits in brain function and increased mortality risk. Vitamin D deficiency is something you want to avoid, to say the least.
A study by the Endocrine Society has shown that in addition to all the other ill effects of endocrine-disrupting chemicals (EDCs) like BPA, these toxins can cause vitamin D deficiency, too. Published in 2016, the Society’s examination of over 1300 studies on EDCs also found links to infertility, obesity, diabetes, neurological problems and hormone-related cancers, among other ails.
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Lauren Johns, MPH, a Ph.D. candidate at the University of Michigan School of Public Health and the study’s first author, commented on the research.
“Nearly every person on the planet is exposed to BPA and another class of endocrine-disrupting chemicals called phthalates, so the possibility that these chemicals may even slightly reduce vitamin D levels has widespread implications for public health,” she explained.
“Vitamin D plays a broad role in maintaining bone and muscle health. In addition, low vitamin D levels have been implicated in outcomes of numerous conditions such as cardiovascular disease, diabetes and cancer,” Johns added.
Based on the team’s findings, people exposed to large amounts of EDCs are more prone to vitamin D deficiency — with women being more strongly affected than then men.
Professor John D. Meeker, MS, ScD, and senior author of the study, stated that more research is needed to understand how EDCs disrupt vitamin D levels. Meeker posited, “[B]ut it is possible that EDCs alter the active form of vitamin D in the body through some of the same mechanisms that they use to impact similar reproductive and thyroid hormones.” However, this is only a theory so far.
Hidden danger: EDCs are everywhere
As Natural Health 365 reports, EDCs like BPA are everywhere.There are over 85,000 manufactured chemicals on the market today, and many thousands of those are EDCs. BPA can be found in everything from water bottles to dental fillings, and is also used in medical devices, eyeglass lenses, sports equipment and and array of electronics. And that’s just one chemical — there are many other hormone-disrupting chemicals out there.
Phthalates, for example, are used in a litany of products, including personal care products, cosmetics, food packaging and more. Phthalates are also known for their ability to disrupt endocrine function and other adverse effects. Some ways you can reduce exposure to these compounds include choosing products that are BPA- and phthalate-free. Selecting glass, ceramic or other natural materials over plastic when possible is another tip.
Rheumatoid arthritis is a debilitating disease that causes the joints, usually in the hands, to become inflamed and painful. It usually affects older individuals, although people as young as 30 can suffer from the disease. Like most autoimmune diseases, there is no cure for rheumatoid arthritis, but effectively managing it begins with eating the right food.
There is strong evidence supporting the link between food and the symptoms and effects of rheumatoid arthritis, which can include swollen joints, pain, and disability. In a study published in the journal Frontiers of Nutrition, researchers found that the state of a person’s microflora, the bacteria in the gut, as well as a leaky gut, all contribute to the occurrence of rheumatoid arthritis.
Changes in a person’s diet, they found, can also have pronounced benefits. For instance, fasting produces ketones that help suppress the pro-inflammatory molecules that cause pain in rheumatoid arthritis. Shifting to a plant-based diet has also been found to reduce immune reactivity to antigens found in certain foods.
The Mediterranean diet against rheumatoid arthritis
Because of the close link between rheumatoid arthritis and inflammation, it goes without saying that the best diet for sufferers is one that incorporates a lot of anti-inflammatory foods. When it comes to ingredients that fight inflammation, nothing does it better than the Mediterranean diet.
The Mediterranean diet places a lot of emphasis on fresh fruits and vegetables, high-quality proteins, and whole, unrefined carbohydrates. According to experts, this diet is so healthy that it gives over 1,500 mg of polyphenols every day. Polyphenols are natural compounds with anti-cancer, anti-diabetic, and anti-allergenic properties.
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The Mediterranean diet is linked to a lower incidence of cardiovascular disease. One explanation for this is the liberated use of anti-inflammatory ingredients in almost any dish. Research has proven that many of the staples in this diet can help reduce the expression of pro-inflammatory compounds that may worsen rheumatoid arthritis. (Related: Study finds Mediterranean diet more effective cure for acid reflux than meds.)
Here are some of the pain-relieving and anti-inflammatory nutrients found in many of the foods under the Mediterranean diet:
Anthocyanins – These plant pigments are found in blueberries, blackberries, and eggplants. They are powerful antioxidants that reduce oxidative stress and help prevent inflammation.
Reservatrol – This antioxidant is abundant in grapes and red wine. Just like anthocyanins, it is a powerful antioxidant that helps protect the joints from inflammation and damage.
Mangiferin – Another antioxidant, this time found in mangoes, mangiferin is so powerful that it has been described as having the ability to prevent the destruction of joints.
Kaempferol – A compound found in grapefruit, kaempferol reduces the molecules that destroy the bones and the cartilage. The degradation of these parts is one of the main causes of pain of rheumatoid arthritis.
Bromelain – This compound from pineapples is known for being a potent anti-inflammatory agent. Studies vouch for its efficacy as a pain reliever that does not cause any adverse effects.
Oleic acid – Found in olive oil, this is one of the hallmark ingredients in the Mediterranean diet. This compound is known to provide therapeutic and protective effects from rheumatoid arthritis. When consumed by people without the condition, oleic acid can lower the risk of developing the disease.
Curcumin – This compound is found in turmeric and is known for its antioxidant and anti-inflammatory effects. Some studies say that turmeric is best combined with ginger, yet another anti-inflammatory food, to maximize its ability to relieve rheumatoid arthritis pain.
Probiotics – These “friendly” bacteria help promote digestion and improve the overall health of the gut. They can help prevent the negative effects of leaky gut and offset bad bacteria that may be causing damage to the body. Probiotics are found in fermented foods. Lactobacillus casei, for instance, is found in yogurt.
Learn which foods you need to eat to relieve body pain at Remedies.news.
Heart disease is usually linked to issues with cholesterol, but researchers are increasingly finding that vitamin C plays an outsized role in heart health. This antioxidant nutrient, which the body uses to make connective tissue, has already gotten some buzz for its utility in cancer treatment, but its effects on the heart may be even greater.
Researchers at the Dr. Rath Research Institute of California found that a vitamin C deficiency can cause coronary heart disease. In their study, they used transgenic mice that mimic the human metabolism in two key ways: They don’t produce vitamin C internally, and they generate lipoprotein to make up for this. After feeding the mice a diet that was lacking in vitamin C, their bodies acted as expected and created their own lipoprotein to fix the vascular walls. This caused them to develop heart issues and atherosclerosis.
Crucially, they discovered that the degree and level of heart disease the mice developed was directly linked to their vitamin C intake and blood levels. Those mice who had consumed the highest amounts of vitamin C naturally produced the least lipoprotein to repair their arteries, and by extension, had the strongest hearts and fewest atherosclerotic lesions.
Therefore, the researchers believe that proper vitamin C intake could be the secret to preventing heart disease and other cardiovascular problems. That doesn’t mean that cholesterol isn’t important; maintaining healthy HDL and LDL cholesterol levels is still a powerful component of overall health, but it may not play as big of a role as once believed.
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Higher vitamin C intake linked to lower heart disease risk
This is supported by a study that was recently published in the Journal of the American College of Nutrition. That study looked at 108 men and divided them into three groups according to their intake of vitamin C.
They found that the men in the top tier of vitamin C intake had a 66 percent lower risk of heart disease compared to those who had the lowest intake. The researchers aren’t sure exactly how vitamin C brings about such significant benefits to heart health. They theorize that it could be related to its ability to prevent and ease the stiffening in artery walls that can block the flow of blood. In fact, they discovered that the vitamin is especially effective at doing this in people who smoke.
Further studies provide additional evidence of vitamin C’s heart benefits. For example, a study carried out by the University of Copenhagen that involved more than 100,000 people found that higher blood concentrations of vitamin C were associated with a lower risk of not only cardiovascular disease but also death. It is important to keep in mind, however, that they saw this benefit in those whose high vitamin C blood levels came from eating lots of vegetables and fruits.
Getting vitamin C from food is preferable
The researchers said that although vitamin C supplements can help raise your levels of this important nutrient, getting it from a healthy diet is far preferable. Doing so will also help you develop a long-term healthy lifestyle, which will bring many other health benefits over time.
With heart disease being the leading cause of death around the world, we are lucky to have such an affordable way to prevent it that has very few side effects. Some of the best food sources of vitamin C include citrus fruits, acerola cherries, kale, broccoli, kiwis, strawberries, sweet potatoes, and bell peppers. Best of all, eating these foods will not just enhance your heart health; your immunity will also get a nice boost!
The battle against cancer is heading into new territory, as scientists explore the healing ability of substances that support the body’s cells, instead of killing them off. Researchers from the Italian National Institute of Health and Science on Aging (INRCA) have made a breakthrough discovery for preventing the spread of malignant tumors. A natural plant-based combination, including quercetin and tocotrienols, effectively targets aging cells that cause chronic inflammation and cancer. This dynamic, anti-cancer duo causes stubborn cancer cells to die off and simultaneously promotes the growth of normal cells.
This dynamic duo heals the body at the cellular level by triggering a die-off sequence within aging and malignant cells. If old, decrepit cells become inefficient at performing cellular division, new cells cannot be created. If these senile cells refuse to die off, a condition called cellular senescence sets in. This causes an accumulation of aged cells that emit pro-inflammatory chemicals into the body. This process promotes aging in the body and increases cancer risk. Quercetin and tocotrienols help to remove aging cells so healthy cells have space to flourish.
Moreover, quercetin and tocotrienols identify malignant cancer cells and speed up their cellular senescence. This dynamic duo effectively target unwanted cancer cells and speed up their death, preventing cancer cell replication. The two natural substances remove inflammatory, aging cells and stop malignant cells from growing. This combination is a highly intelligent form of medicine that deciphers dangerous cells and manipulates cellular senescence so that the body can heal itself. The combination can be employed as an adjunct therapy for cancers of many origins. This combination can be used to prevent cancer from taking hold and stop early cancers in their tracks.
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Anti-cancer intelligence of tocotrienols
Tocotrienols are an anti-inflammatory type of vitamin E that can be found in wheat germ, barley, oat, rye, cranberries, blueberries, kiwi, plum, coconut, and some nuts. It is also isolated in supplement form. Research confirms that this form of vitamin E can reverse cell cycle arrest and reduce DNA damage, especially for treatment of breast cancer, pancreatic cancer, and melanoma. However, assimilation of tocotrienols in the human intestine is poor because they are lipophilic in nature (they dissolve in lipids and fats). Researchers must find ways to increase the bio-availability of tocotrienols to increase this vitamin’s therapeutic effects. Intestinal absorption depends upon the secretion of bile and transporters such as ?-tocopherol transfer protein (?-TTP); therefore, assimilation of tocotrienols occurs more readily with food. Nutritionists recommend a daily dose of 150 mg of tocotrienols. One should expect to see therapeutic benefits with supplementation after ninety days.
The healing nature of quercetin
Quercetin is a plant-based flavonoid and antioxidant that helps plants defend against disease. When quercetin is combined with tocotrienols, synergy is created; together these natural substances slow the aging process, prolong the life of healthy cells, and induce apoptosis of malignant cancer cells. Because of its anti-inflammatory properties, quercetin can benefit seasonal allergies, asthma, bronchitis, and congestion. Quercetin is commonly found in apples, tea, onions, nuts, berries, cauliflower and cabbage and can be isolated and consumed in the form of a supplement. To rid the body of aging cells, nutritionists recommend a daily dose of quercetin (500 to 800 mg) for up to three consecutive months, followed by a maintenance dose of 150 mg a day. It is best to consult a healthcare professional, as many medications can adversely interact with the body when healing substances are introduced.
Research provides another reason for you to eat more leafy greens: They prevent the onset of a serious eye disease called glaucoma. In a study published in the journal JAMA Ophthalmology, researchers suggested that eating green leafy vegetables every day may cut one’s risk of glaucoma by 20 to 30 percent over many years.
Glaucoma is an eye problem that typically occurs when fluid in the front part of the eye increases and causes pressure, which in turn damages the optic nerve. This condition can result in loss of vision.
For the study, the research team followed about 64,000 participants in the Nurses’ Health Study from 1984 to 2012. They also followed over 41,000 participants in the Health Professionals Follow-up Study from 1986 to 2014. The participants were all aged 40 and above and did not have glaucoma at the start of the study. They had eye exams every two years.
Throughout the follow-up period, nearly 1,500 participants developed glaucoma. To determine whether diet played a role in the onset of the eye disease, the research team evaluated the diet, particularly the consumption of green leafy vegetables, of the participants. Then, they grouped the participants into five according to how much green leafy vegetables they consumed. Those who consumed the most amount of green leafy vegetables averaged about 1.5 servings a day, or approximately one and a half cups each day; while those who ate the least amount averaged about one serving every three days.
Although there was an association between consuming more leafy greens and a lower risk of glaucoma, it did not prove cause and effect. However, study leader Jae Kang explained that green leafy vegetables contain nitrates, which are precursors to nitric oxide. Nitric oxide plays a key role in regulating blood flow to the eye, and in glaucoma, there is an impairment of blood flow to the optic nerve. As an individual eats more leafy greens, the levels of nitric oxide in the body also increase.
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These large population studies found that consumption of foods rich in retinol, which is a form of vitamin A, helps lower the risk of glaucoma. However, there was no evidence that a diet rich in dietary fats promote the development of glaucoma, although too much fat intake is generally known to cause obesity and cardiovascular disease.
As the researchers dug deeper, they observed a link between lower rates of glaucoma and greater intake of leafy green vegetables, especially cabbage, carrots, fruits, and fruit juices, especially orange-colored fruits like peaches and apricots. In addition, the Spanish study suggested consuming flavonol-rich foods, such as green tea, dark chocolate, coffee (without sugar and little cream), and regular black tea. However, those who already have well-established cases of glaucoma should consume little or no caffeine because it can increase intraocular pressure and worsen the disease. (Related: Reduce glaucoma risk by drinking more green tea.)
In the study, the researchers provided a set of guidelines for lowering glaucoma risk:
Eat plenty of colorful fruits and vegetables.
Patients with hypertensive glaucoma should not consume too much salt.
Avoid high-calorie diets to prevent body fat increase.
Try eating foods rich in omega-3 fatty acids like fatty fish and nut as they seem to reduce risk.
Drink small amounts of liquid throughout the day. Don’t drink large amounts in one shot.
Drink red wine and green tea and eat dark chocolate moderately.
If you already have glaucoma, do not consume caffeinated drinks.
Read more news stories and studies on foods that keep the eyes healthy by going to SuperFoods.news.
The Apennine mountains of central Italy are home to an ancient and rare variant of the European pear (Pyrus communis) called the Cocomerina pear. A study conducted by local researchers revealed that this pink-fleshed pear is a superfood bursting with natural antioxidants.
“Cocomerina” is derived from “cocomero,” the term for watermelon. This variant of pear is called that because of its sweet-smelling and pink flesh, which grows more vivid in color as the fruit ripens.
It is one of the so-called “ancient fruits,” which are very old and only found in a few small areas. The Cocomerina variant of the European pear is restricted to the Apennine area of Romagna and Tuscany. The early-ripening cultivar is harvested in August, while the late-ripening one is collected in October.
Researchers from the Universita di Urbino – Carlo Bo (UdU Carlo Bo) studied the nutritional value of the Cocomerina pear. They harvested ripe specimens of the early-ripening cultivar, as well as both ripe and unripe examples of the late-ripening cultivar.
The cores were removed from the sample fruits before they were chopped up and prepared into fruit extracts. Each extract was analyzed to determine the amount and types of anthocyanins, flavones, flavonoids, flavonols, and polyphenols that it contained.
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Armed with the knowledge of the bioactive plant compounds present in the fruits, the researchers tested the extracts for their antioxidant activity. They measured the effectiveness of each extract when it came to scavenging DPPH free radicals, as well as its capacity to absorb oxygen radicals.
Furthermore, they evaluated the ability of the extracts to prevent inflammation. In the 5’-lipoxygenase assay, they measured the amount of extract required to inhibit 50 percent of the inflammatory activity of lipoxygenase.
Phytochemical content of Cocomerina pear extract
To begin with, the UdU Carlo Bo researchers noted the different amounts of phytochemicals found in the cultivars of the Cocomerina pear. The late-ripening cultivar has higher levels of polyphenolic compounds. Likewise, its ripe fruits contain more polyphenols than unripe samples.
The unripe fruits of the late-ripening cultivar have the best number of flavonoids. Interestingly, the ripe fruits of both ER and LR strains contain similar levels of flavonoids.
When it came to flavones and flavonols, the ripe fruit of the early-ripening cultivar demonstrated the highest level. Dihydroflavonol levels were much higher in the late cultivar, however.
Comparison of the unripe and ripe fruits of the late-ripening cultivar showed that the levels increased alongside the maturity of the fruit. So ripe fruits of the Cocomerina pear contains more phytochemicals than unripe fruits.
The amount of anthocyanin in late-ripening cultivar is 126 times greater than in the early-ripening one. Ripe LR cultivars contain more anthocyanins than unripe ones.
Free radical scavenging and antioxidant activity
All three extracts were able to scavenge DPPH free radicals. The ethanolic extracts made from the unripe and ripe pears of the late-ripening cultivar were much more effective.
Next, the extracts were also effective at inhibiting the activity of the inflammatory enzyme 5’-lipoxygenase. Again, the late-ripening cultivar’s extracts displayed greater effectiveness.
The antioxidant activity was greatest in the ripe fruits of the late-ripening cultivar. When compared with commercial pear cultivars, the Cocomerina pear extracts showed comparable or superior activity.
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