Category: Diseases


 

Alzheimer’s Disease—Yes, It’s Preventable!

May 22, 2014

 

By Dr. Mercola

An estimated 5.4 million Americans have Alzheimer’s disease, a severe form of dementia,1 and hundreds of thousands more may suffer from an often misdiagnosed subtype called “hippocampal sparing” Alzheimer’s, according to recent findings.2

The most recent data3, 4 suggests that well over half a million Americans die from Alzheimer’s disease each year, making it the third leading cause of death in the US, right behind heart disease and cancer.

As discussed by Dr. Danielle Ofri in a recent New York Times blog,5 losing your mind, and with it, much of your personality and dignity, is a terrifying proposition. Making matters worse, many doctors shy away from addressing dementia—both with colleagues and their patients.

The reasons are many. Dr. Ofri suggests Alzheimer’s strikes at the emotional heart of many clinicians, whose careers depend on the stability and functioning of their own minds and intelligence. In short, it frightens them too much to talk about it.

However, I strongly disagree with her commentary on the lack of strategies to prevent or modify the course of Alzheimer’s.

“I suspect… that our reticence stems from deeper issues,” Dr. Ofri writes. “All the top 10 killers in America are potentially preventable, or at least modifiable — all except dementia… We have tests to screen for many cancers, and treatments that prolong life… But there’s nothing, really, that we can do about dementia.

There aren’t any screening tests that can pick up the disease before symptoms appear. And even if there were, there aren’t any treatments that make a substantial difference.

For doctors, this is profoundly frustrating. No wonder dementia gets pushed onto the back burner. In the dishearteningly limited time of a medical visit, we’re forced to focus on the diseases we can treat.”

On the contrary, while early diagnostic tests are in short supply and successful treatments are virtually nonexistent, the evidence shows there’s plenty of hope when it comes to prevention!

This is exactly why doctors need to get with the program and start directing their patients toward healthier lifestyles rather than fall into the trap of thinking the situation is hopeless and their patients are helpless victims.

Heart Disease May Increase Your Odds of Developing Alzheimer’s

I firmly believe that since there’s no conventional cure, now or in the foreseeable future, the issue of prevention is absolutely critical if you want to avoid becoming an Alzheimer’s statistic.

Ideally, doctors would begin counseling patients who are in their 20s and 30s on lifestyle strategies that promote heart and brain health throughout life. Then we would probably see a major shift in Alzheimer’s statistics for that generation.

As it stands, the evidence points to lifestyle factors, primarily diet, as the driving forces of dementia. There are also many connections between Alzheimer’s and other dietary-related diseases, such as diabetes and heart disease, suggesting that ALL of these diseases are preventable through identical means.

For example, previous research suggests diabetics have a doubled risk of developing Alzheimer’s disease. Alzheimer’s disease was even tentatively dubbed “type 3 diabetes” in 2005, when researchers discovered that your brain produces insulin that is necessary for the survival of your brain cells.

They found that a toxic protein called ADDL removes insulin receptors from nerve cells, thereby rendering those neurons insulin resistant, and as ADDLs accumulate, your memory begins to deteriorate. Recent research also points out that heart disease increases your odds of developing Alzheimer’s. As reported by MedicineNet.com:6

“Researchers found that artery stiffness — a condition called atherosclerosis — is associated with the buildup of beta-amyloid plaque in the brain, a hallmark of Alzheimer’s disease.”

‘This is more than just another example of how heart health relates to brain health. It is a signal that the process of vascular aging may predispose the brain to increased amyloid plaque buildup,’ said lead researcher Timothy Hughes…

Plaque builds with age and appears to worsen in those with stiffer arteries, he said. ‘Finding and preventing the causes of plaque buildup is going to be an essential factor in the prevention of Alzheimer’s disease and extending brain health throughout life,’ Hughes added.”

Subtype of Alzheimer’s Disease Is Often Misdiagnosed


In related news, research7, 8 presented at the 2014 American Academy of Neurology’s meeting in Pennsylvania sheds new light on Alzheimer’s cases that are often misdiagnosed. Researchers from the Mayo Clinic believe they have identified a variant of the disease, referred to as “hippocampal sparing” Alzheimer’s, which is thought to affect an estimated 600,000 Americans. As explained by Medical News Today:9

“All subtypes of Alzheimer’s have two specific hallmarks in the brain. Amyloid beta is responsible for the formation of brain plaques, while tau produces tangles in the brain. In order to classify each subtype, the team used tangle counts to create a mathematical algorithm.

They found that while all Alzheimer’s subtypes had the same amount of amyloid beta, the hippocampal sparing variant showed tau tangles in unequal areas of the hippocampus. They discovered that in patients with this subtype, tau specifically damages neurons in areas of the brain associated with behavior, motor recognition and awareness, and use of speech and vision.”

Of the more than 1,800 Alzheimer’s patients included in the study, 11 percent were found to have hippocampal sparing Alzheimer’s, which does not destroy memory to the degree typically associated with Alzheimer’s. Instead, this subtype of the disease tends to alter behavior, causing uncontrollable anger, visual impairments, speech problems, and the feeling that your limbs do not belong to you. Hippocampal sparing appears to affect more men than women, and the disease tends to set in much earlier than traditional Alzheimer’s. Patients with hippocampal sparing also tend to deteriorate at a fast pace.

Misdiagnosis is common, as this subtype spares your memory. Quite often these patients end up being diagnosed with frontotemporal dementia or corticobasal syndrome10 instead. The former is associated with personality changes, while the latter is a progressive neurological disorder that can involve your motor system, cognition, or both, but patients typically present language problems first, followed by motor symptoms.

While the researchers believe that currently available Alzheimer’s medications may be more effective for those with hippocampal sparing Alzheimer’s than those with more traditional dementia, I firmly believe that drugs are not the answer to any of these conditions. Clearly, at the heart of it all is insulin and leptin resistance, fueled by a diet too high in refined sugars, processed fructose, and grains, combined with far too little healthful fats.

 

Read More Here

 

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Dr. Mercola and Dr. Perlmutter on Alzheimer’s Prevention (Full Interview)

 

Published on Sep 26, 2013

http://articles.mercola.com/sites/art… Natural health physician and Mercola.com founder Dr. Joseph Mercola interviews Dr. David Perlmutter on how to prevent Alzheimer’s disease.

 

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Mercola

What Are Pomegranates Good For?

 

By Dr. Mercola

Pomegranates have been enjoyed for thousands of years and are a symbol of hope and abundance in many cultures. They’ve been found in Egyptian tombs, eaten by Babylonian soldiers prior to battle and incorporated into Persian wedding ceremonies to symbolize a joyous future.

It’s even been suggested that it was pomegranates, and not apples, that grew in the Garden of Eden. Pomegranate literally translates to “seeded apple,” but research shows pomegranates may pack even more nutritional punch.

Sometimes referred to as the Chinese apple or “jewel of the winter” (in North America, pomegranates are in season during early winter), pomegranates are one of the world’s most popular fruits.

In North America, they’re often overshadowed by more common fruits like apples and oranges, but once you learn how to eat them (it’s not as hard as you might think), this is one fruit that can add valuable nutrition, including antioxidants, to your regular diet.

Pomegranates Are an Antioxidant-Rich Superfood

The primary source of pomegranate’s benefits come from its antioxidant content, particularly ellagitannin compounds like punicalagins and punicalins, which account for about half of the pomegranate’s antioxidant ability. It’s also an excellent source of the antioxidant vitamin C, with one pomegranate providing about 40 percent of the daily requirement for this vitamin.1

In fact, according to a 2008 study, which compared the potency of 10 different polyphenol-rich beverages, pomegranate juice scored top billing as the most healthful of them all.2

Its potency was found to be at least 20 percent greater than any of the other beverages tested, beating out Concord grape juice, acai, and blueberry juice —three well-known sources of potent antioxidants. It beat them primarily because it contains the most of every type of antioxidant.

Pomegranates contain three types of antioxidant polyphenols, including tannins, anthocyanins, and ellagic acid, in significant amounts. Antioxidants are nature’s way of providing your cells with adequate defense against attack by reactive oxygen species (ROS).

As long as you have these important micronutrients, your body will be able to resist cellular damage and aging caused by your everyday exposure to pollutants.

If you don’t have an adequate supply of antioxidants to help neutralize free radicals, then you can be at risk of oxidative stress, which leads to accelerated tissue and organ damage. Antioxidants may also help to lower chronic inflammation in your body.

In his book The Antioxidants, Richard A. Passwater, PhD, says that humans have one of the longest natural lifespans in the animal kingdom, most likely because of the wealth of antioxidants in our omnivorous diet – including from eating whole foods like pomegranates.

Pomegranates May Have Anti-Cancer Properties

Pomegranate’s antioxidant activity is known to inhibit cell proliferation and invasion, and promote apoptosis (cell death) in various cancer cells.3 In one study, pomegranate extract was found to inhibit the growth of human breast cancer cells by inducing cell death.4 According to the University of Maryland Medical Center:5

“In test tubes, pomegranate extracts made from juice, rind, and oil slow down the reproduction of cancer cells and may hasten their death. Some extracts also help reduce blood supply to tumors, starving them and making them smaller. Most studies have focused on breast and prostate cancer cells. In one other study, pomegranate juice extract given to mice slowed down the growth of lung tumors. However, most of these studies have been in test tubes or in animals, not humans.”

At least one study in humans has yielded promising results, however. In men with prostate cancer, those who drank pomegranate juice significantly lengthened the time it took for their PSA levels to double (from about 15 months to 54 months).6 Men whose PSA levels double in a short time are at an increased risk of death from prostate cancer, so the results suggest that pomegranate had a powerfully protective effect.

Pomegranates May Reduce Arthritis Symptoms, Support Joint Health

Pomegranates or pomegranate extract may help reduce joint pain and decrease inflammation in arthritis sufferers, according to research published in the Israeli Medical Association Journal.7

The antioxidants in pomegranates may also help to reduce inflammation that contributes to the destruction of cartilage in your joints, a key reason for the pain and stiffness felt by many osteoarthritis sufferers. One study even found that pomegranate extract blocked the production of a cartilage-destroying enzyme.8 Researchers concluded:9

 

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Mercola

Low Magnesium May Play Key Role in Insulin Resistance and Diabetes

By Dr. Mercola

Magnesium is the fourth most abundant mineral in your body. If you don’t have enough of it, your body simply cannot function at its best. Insufficient cellular magnesium levels set the stage for deterioration of proper metabolic function that typically snowballs into more significant health problems.

As reported by GreenMedInfo,1 researchers have now detected 3,751 magnesium-binding sites on human proteins, reflecting how important this mineral is to a great many biological processes.

For example, magnesium plays a role in your body’s detoxification processes and therefore is important for minimizing damage from environmental chemicals, heavy metals, and other toxins.

Even glutathione, considered by many to be your body’s most powerful antioxidant, requires magnesium in order to be produced.

Magnesium also plays roles in preventing migraine headaches, cardiovascular disease (including high blood pressure, heart attacks, and strokes), sudden cardiac death, and even reduces death from all causes.

This important mineral is required by more than 300 different enzymes in your body, which play important roles in the following biochemical processes, many of which are crucial for proper metabolic function:

Creation of ATP (adenosine triphosphate), the energy molecules of your body Proper formation of bones and teeth Relaxation of blood vessels
Action of your heart muscle Promotion of proper bowel function Regulation of blood sugar levels

Low Magnesium Levels Consistently Found in Those with Elevated Insulin

In just the past year, there have been several significant studies about magnesium’s role in keeping your metabolism running like a well-oiled clock—specifically in terms of insulin sensitivity, glucose regulation, and protection from type 2 diabetes. Here are just a few:

  • One 2013 study involving pre-diabetics found that most had inadequate magnesium intake. Those with the highest magnesium intake reduced their risk for blood sugar and metabolic problems by a whopping 71 percent.2
  • An ADA study from October 20133 found that higher magnesium intake reduces risk of impaired glucose and insulin metabolism and slows progression from pre-diabetes to diabetes in middle-aged Americans. Researchers stated, “Magnesium intake may be particularly beneficial in offsetting your risk of developing diabetes, if you are high risk.”
  • In a large Japanese study (the Hisayama Study) published in Diabetic Medicine December 2013, researchers found magnesium intake was a significant protective factor against type 2 diabetes in the general Japanese population, especially among those “with insulin resistance, low-grade inflammation and a drinking habit.”4
  • And in the Framingham Offspring cohort (2006), higher magnesium intake improved insulin sensitivity and reduced type 2 diabetes risk.5

Why Is Magnesium So Critical for Proper Metabolic Function?

The mechanism by which magnesium controls glucose and insulin homeostasis appears to involve two genes responsible for magnesium homeostasis.6 Magnesium is also required to activate tyrosine kinase, an enzyme that functions as an “on” or “off” switch in many cellular functions and is required for the proper function of your insulin receptors.

It is well known that people with insulin resistance also experience increased excretion of magnesium in their urine, which further contributes to diminished magnesium levels. This magnesium loss appears to be secondary to increased urinary glucose, which increases urinary output.7

Therefore, inadequate magnesium intake seems to prompt a vicious cycle of low magnesium levels, elevated insulin and glucose levels, and excess magnesium excretion. In other words, the less magnesium your body has, the less it appears to be able to “hang onto it.8

Rarely do so many studies from around the world find universal agreement on a subject! The evidence is clear: if you want to optimize your metabolism and keep your risk for type 2 diabetes low, one of the things you need to do is consume adequate magnesium. Unfortunately, this is not the norm, as an estimated 80 percent of Americans are magnesium deficient.

Are Your Magnesium Levels Up to Par?

Dietary surveys suggest that the majority of Americans are simply not getting enough magnesium from their diets alone. Other factors that can make you more prone to magnesium deficiency include:

An unhealthy digestive system: which impairs your body’s ability to absorb magnesium (Crohn’s disease, leaky gut, etc.) Diabetes: especially if poorly controlled, leading to increased magnesium loss in urine Age: older adults are more likely to be magnesium deficient because absorption decreases with age and the elderly are more likely to take medications that can interfere with absorption
Unhealthy kidneys: which contribute to excessive loss of magnesium in the urine Alcoholism:  up to 60 percent of alcoholics have low blood levels of magnesium Certain medications:  diuretics, antibiotics, and medications used to treat cancer can result in magnesium deficiency

Magnesium Deficiency Can Lead to Heart Arrhythmias, Coronary Spasms, and Seizures

There’s no lab test that will give you an accurate reading of the magnesium status in your tissues. The reason for this is that only one percent of the magnesium in your body is found in your blood. Fifty to 60 percent resides in your bones, and the remaining is in your soft tissues. Since most of your magnesium is stored inside your cells and bone rather than in blood plasma, there are no satisfactory blood tests for assessing it.

That said, some specialty labs do provide an RBC magnesium test, which is reasonably accurate. Other tests your doctor may use to evaluate your magnesium status include a 24-hour urine test or a sublingual epithelial test. Still, these can only give you an estimate of your levels, and doctors typically need to evaluate them in light of the symptoms you exhibit. Early signs of magnesium deficiency may include headaches, loss of appetite, nausea, and vomiting, and fatigue or weakness. However, ongoing magnesium deficiency can lead to far more serious symptoms such as:

  • Abnormal heart rhythms and coronary spasms
  • Muscle cramps and contractions
  • Seizures
  • Numbness and tingling
  • Personality changes

In her book, The Magnesium Miracle, Dr. Carolyn Dean lists 100 factors that will help you decide whether or not you might be deficient. You can also follow the instructions in her blog post, “Gauging Magnesium Deficiency Symptoms,”9 which will give you a checklist to go through every few weeks. This will help you gauge how much magnesium you need in order to take away your deficiency symptoms.

Your Best Magnesium Source: REAL Food

Most people can keep their magnesium levels in the therapeutic range without resorting to supplements, simply by eating a varied diet, including plenty of dark-green leafy vegetables. However, it is important to remember that the magnesium content of your foods depends on the richness of magnesium in the soil where they’re grown. Most soils are now sorely depleted of nutrients, and for this reason, some magnesium experts, such as Dr. Dean, believe that virtually everyone needs to take supplemental magnesium. Organic foods may have more magnesium if grown in nutrient-rich soils but it is very difficult to make that determination.

 

Read More Here

 

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One way to really increase your magnesium, as well as many other important plant-based nutrients, is by juicing your greens. I typically drink one pint to one quart of fresh green vegetable juice every day, and this is one of my primary sources of magnesium. An article in GreenMedInfo lists more than 20 foods that are exceptionally high in magnesium, including the following (for the full list, please refer to the original report). All listed portions equate to 100 grams, or just over three ounces:

 

File:Red Algae on bleached coral.JPG

Red Algae often grows vif coral becomes bleached

By  :  Johnmartindavies

Wikimedia.org

 

Powdered form

Seaweed, agar, dried (770 mg)

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File:A scene of Coriander leaves.JPG

A scene of Coriander (Coriandrum sativum) leaves

By  :  Thamizhpparithi Maari 

Wikimedia .org

 

Spice, coriander leaf, dried (694 mg)

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File:Pumpkin Seeds.jpg

Pumpkin seeds  By  :  Mk2010

Wikimedia.org

Dried pumpkin seeds (535 mg)

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File:Cocoa powder.jpg

 A bowl of cocoa powder.  By  :  blair
Wikimedia.org
Cocoa, dry powder, unsweetened (499 mg)
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File:Basil-Basilico-Ocimum basilicum-albahaca.jpg
Basil Fresh
Basil Basilico Ocimum basilicum albahaca (Thai Basil)
By  :  Castielli
Wikimedia.org

 

Dried form
Spices, basil, dried (422 mg)

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http://www.vitamedica.com/wp-content/uploads/2012/02/Ground-Flax-Seed.jpg
Whole and Ground Flax Seed

Vita Medica

 

Flaxseed (392 mg)

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File:Sa almonds.jpg

Raw Almonds  By  :  Sanjay ach

Wikimedia.org

almond butter

 

 Almond butter  Recipe  By  :   Hug A Tree With Me

 

Almond butter (303 mg)

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File:Whey powder.jpg

Whey Protein on Diplay at Health Food Store

By  :  Adrem68

Wikipedia.org

 

http://img2.tradeee.com/photo/11909798/Dried_Milk__Demineralized_Whey_Powder__.jpg

Powdered Whey

 

Whey, sweet, dried (176 mg)

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Prevent Disease

 

May 6, 2014 by JOHN SUMMERLY

Pepsi and Coca-Cola Used As Pesticide In India Because They’re Cheap and Get The Job Done

Besides being an effective poison to the human metabolism, it seems Pepsi and Coca-Cola have another popular function in other parts of the world. One of India’s leading voluntary agencies, the Center for Science and Environment (CSE) said that soft drinks manufactured in India, including those carrying the Pepsi and Coca-Cola brand names, contain unacceptably high levels of pesticide residues and consequently many farmers have used the beverages to combat pests because of low costs compared to conventional pesticide brands.

It’s cheaper and easier to buy Coke in some third world countries than it is to access clean water. Coke uses “public relations propaganda” to convince consumers and entire nations that it is an “environmental company” when really it is linked to pollution, water shortages, and disease.

Coke has been tested in many cleaning scenarios and can even compare to high strength brands to clean everything from oil stains, tile grout and even strip paint off furniture.

In 2003, the CSE analyzed samples from 12 major soft drink manufacturers that are sold in and around the capital at its laboratories and found that all of them contained residues of four extremely toxic pesticides and insecticides–lindane, DDT, malathion and chlorpyrifos.

“In all the samples tested, the levels of pesticide residue far exceeded the maximum permissible total pesticide limit of 0.0005 mg per liter in water used as food, set down by the European Economic Commission (EEC),” said Sunita Narain, director of the CSE at a press conference convened to announce the findings.

The level of chlorpyrifos was 42 times higher than EEC norms, their study showed. Malathion residues were 87 times higher and lindane- banned in the United States-21 times higher, CSE scientists said.

They added that each sample was toxic enough to cause long-term cancer, damage to the nervous and reproductive systems, birth defects, and severe disruption of the immune system. Samples from brand leaders Coca-Cola and Pepsi had almost similar concentrations of pesticide residues in the CSE findings. Contaminants in Pepsi samples were 37 times higher than the EEC limit while its rival Coca-Cola exceeded the norms by 45 times, the same findings showed.

The chiefs of the Indian subsidiaries of Coca-Cola and Pepsi were quick to refute the charges. Sanjeev Gupta, president of Coca-Cola India, called the revelations made by CSE “unfair” and said his company was being subjected to a “trial by media”.

Cheaper

Farmers in the Durg, Rajnandgaon and Dhamtari districts of Chhattisgarh say they have successfully used Pepsi and Coke to protect their rice plantations against pests.

It is a trend that has been seen in other parts of India, with farmers also using Indian brands of colas.

The practice of using soft drinks in lieu of pesticides, which are 10 times more expensive, gained so much popularity that sales of the drinks increased drastically in remote villages.

Farmers say the use of pesticides costs them 70 rupees ($1.50) an acre.

By comparison, if they mix a bottle of Pepsi or Coke with water and spray it on the crop it costs 55-60 rupees less per acre.

Old Practice

Agricultural specialist Devendra Sharma says farmers are mistaken in thinking that the drinks are the same as pesticides.

He says the drinks are effectively sugar syrups and when they are poured on crops they attract ants which in turn feed on the larva of insects.

Mr Sharma says using sugar syrup for pest control is not a new practice.

“Jaggery made from sugar cane has been used commonly for pest control on many occasions. Pepsi and Coca-Cola are being used to achieve the same result,” he says.

Fellow scientist, Sanket Thakur, has a different explanation: “All that is happening is that plants get a direct supply of carbohydrates and sugar which in turn boosts the plants’ immunity and the plantation on the whole ends up yielding a better crop.”

Coke in the United States contains high fructose corn syrup which may even prove to be a more effective pesticide since it is a concentrated cocktail of the simple sugars fructose and glucose.

Anupam Verma, Pepsi sales manager at the time in Chhattisgarh, said sales figures in rural areas of the state increased by 20%.

Not Only Cola, But Water Is The Problem

CSE scientists H. B. Mathur and Sapna Johnson said their basic inference was that, as with the bottled mineral water, the soft drink manufacturers were drawing their water supplies from groundwater that is heavily contaminated by years of indiscriminate pesticide use.

High pesticide residues were reported in groundwater around Delhi at the time when the government’s Central Ground Water Board (CGWB) and the Central Pollution Control Board (CPCB) carried out a study which also reported excessive salinity, nitrate and fluoride content besides traces of lead, cadmium and chromium.

Significantly, the CSE laboratories tested samples of soft drink brands popularly sold in the United States as control–and found that they did not contain any pesticide residue. Although more than 95% of all soft drink brands in the United States are made with municipal water supplies containing all of the same toxins and pharmaceuticals in our drinking water including fluoride, arsenic, chlorine, atenolol, atrazine, carbamazepine, estrone, gemfibrozil, sulfamethoxazole, and trimethoprim.

CSE found that the regulations for the powerful and massive soft drinks industry are much weaker, indeed non-existent, as compared to those for the bottled water industry. The norms that exist to regulate the quality of cold drinks are inadequate, leaving this “food” sector virtually unregulated.

So pampered is the lucrative soft drink sector that it is exempted from the provisions of industrial licensing under the Industries (Development and Regulation) Act, 1951.

Sources:
bbc.co.uk
ipsnews.net

John Summerly
is nutritionist, herbologist, and homeopathic practitioner. He is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.

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Playing Keep Away From GMOs

SuperMarket News

 

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By Dr. Mercola

In a recent article titled “Monsanto GM Soy is Scarier than You Think,” Mother Jones1 went into some of the details surrounding our genetically engineered (GE) food supply.

Soybeans are the second-largest food crop grown in the US, and more than 90 percent of it is genetically engineered. Some have been modified to withstand the herbicide Roundup (i.e. Roundup-Ready soy), while other varieties have been designed to produce its own pesticide, courtesy of the Bt gene (so-called Bt soy).

As noted in the featured article, organic soy production is miniscule, accounting for less than one percent of the total acreage devoted to soy in the US. The rest is conventionally grown non-GE soy.

Even if you don’t buy soy products such as tofu or soy milk, you’re undoubtedly consuming plenty of soy if you’re eating any processed foods and/or meats from animals raised in confined animal feeding operations (CAFOs). A large portion of the GE soy grown actually ends up in your meat, as soy is a staple of conventional livestock feed. Much of the rest ends up as vegetable oil.

According to the US Soy Board, soybean oil accounts for more than 60 percent of all the vegetable oil consumed in the US—most of which is used in processed foods and fast food preparation. As noted in the featured article:2

“Given soy’s centrality to our food and agriculture systems, the findings of a new study published in the peer-reviewed journal Food Chemistry3 are worth pondering.

The authors found that Monsanto’s ubiquitous Roundup Ready soybeans… contain more herbicide residues than their non-GMO counterparts. The team also found that the GM beans are nutritionally inferior.”

 

New Research Questions Quality and Safety of GE Soybeans

 

Three varieties of Iowa-grown soybeans were investigated in this study:4

  1. Roundup Ready soybeans
  2. Non-GE, conventional soybeans grown using Roundup herbicide
  3. Organic soybeans, grown without agricultural chemicals

All of the Roundup Ready soybean samples were found to contain residues of glyphosate, which is the active ingredient in Roundup, along with its amino acid metabolite, aminomethylphosphonic acid (AMPA).

On average, GE soy contained 11.9 parts per million (ppm) of glyphosate. The highest residue level found was 20.1 ppm. Meanwhile, no residues of either kind were found in the conventional non-GE and organic varieties.

In terms of nutrition, organic soybeans contained slightly higher levels of protein and lower levels of omega-6, compared to both conventionally-grown non-GE and GE soy. Similar results were found in a 2012 nutritional analysis of GE corn, which was found to contain 13 ppm of glyphosate, compared to zero in non-GMO corn.

It may be worth noting that the US Environmental Protection Agency (EPA) actually raised the allowable levels of glyphosate5, 6 in oilseed crops such as soy, from 20 ppm to 40 ppm just last summer. It also raised the levels of permissible glyphosate contamination in other foods—many of which were raised to 15-25 times previous levels!

 

Why Glyphosate Contamination Matters

 

Nearly one BILLION pounds of Roundup are used each year for conventional crop production around the globe, but genetically engineered (GE) crops see some of the heaviest use. This is especially true for Roundup Ready crops, which are designed to withstand otherwise lethal doses of this chemical.

The issue of glyphosate contamination is well worth considering if you value your health. Recent research suggests glyphosate may in fact be an instrumental driver of many chronic diseases, and in my view, avoiding glyphosate is a major reason for buying organic, in and of itself.

Labeling GMOs could help you select products that are less likely to have heavy contamination, although you’d also avoid many other hazardous chemicals used in conventional farming by opting for products labeled 100% organic.

It’s important to understand that these glyphosate residues CANNOT be washed off, as the chemical is actively integrated into every cell in the plant. Dr. Don Huber, who is one of the most prominent scientific experts in plant toxicology, firmly believes glyphosate is FAR more toxic and dangerous than DDT. A number of other studies have raised serious questions about the safety of glyphosate, including but not limited to the following:

  • Research published in the International Journal of Toxicology7 in January revealed that glyphosate-based formulations like Roundup pose a threat to human health through cytotoxicity and oxidative effects. Such formulations were also found to be lethal to human liver cells
  • A 2012 study8 found that 3 ppm of Roundup in water induced morphological changes in frogs
  • A German study9 on poultry, published in 2013, showed that glyphosate tends to be more harmful to beneficial gut bacteria like Lactobacillus, while pathogenic bacteria like Salmonella entritidi tend to be largely resistant to the chemical. Subsequently, the microbial balance tends to shift toward pathogenic overgrowth when exposed to glyphosate, and can predispose the animal to botulism

Victory! Vermont Passes First Effective GMO-Labeling Bill

 

On April 16, 2014, the Vermont Senate passed the first no-strings-attached GMO labeling bill (H.112) by an overwhelming margin—28-2. The bill sailed through a House/Senate conference committee and was approved by the House of Representatives on April 23.

Governor Shumlin has already indicated he will be signing the bill into law—which will require any genetically engineered food sold in Vermont to be labeled by July 1, 2016.10 Food served in restaurants, alcohol, meat, and dairy products would be exempt from labeling however. Foods containing GMO ingredients would also not be allowed to be labeled “natural.”

“I am proud of Vermont for being the first state in the nation to ensure that Vermonters will know what is in their food,” Governor Shumlin said in a statement. “The Legislature has spoken loud and clear through its passage of this bill. I wholeheartedly agree with them and look forward to signing this bill into law.”

This is truly an historical moment that will likely reverberate across the US in coming years. As noted by Ronnie Cummins in a recent Huffington Post article:11

“Strictly speaking, Vermont’s H.112 applies only to Vermont. But it will have the same impact on the marketplace as a federal law. Because national food and beverage companies and supermarkets will not likely risk the ire of their customers by admitting that many of the foods and brands they are selling in Vermont are genetically engineered, and deceptively labeled as ‘natural’ or ‘all natural’ while simultaneously trying to conceal this fact in the other 49 states and North American markets. As a seed executive for Monsanto admitted 20 years ago, ‘If you put a label on genetically engineered food you might as well put a skull and crossbones on it.'”

The Burlington Free Press12 recently ran an excellent article on how the Vermont GMO labeling bill was won. I would highly encourage you to read it in its entirety, to get a real-world view of just how effective a grassroots campaign can be. It really boils down to letting your representatives know what you want. Despite the threat of a lawsuit from food manufacturers, Vermont legislators realized that their constituents were serious about wanting GMOs labeled. And they voted accordingly. Indeed, the chemical technology and food industry knows this, which is why they’ve fought tooth and nail to stop any and all GMO labeling efforts in the US. They’ve even threatened to sue any state that passes a labeling law—a threat taken seriously by Vermont.

 

Vermont Braces for Legal Challenge

 

Vermont Senate agreed to establish a state defense fund to pay for legal costs associated with defending the law against any legal challenge by the food industry, which will undoubtedly be spearheaded by the Grocery Manufacturers Association (GMA). It’s unlikely that the industry would win such a legal challenge, however. As reported by the Burlington Free Press:13

“Rep. Teo Zagar, D-Barnard, told House members that… changes the Senate made will help the state prevail in court. ‘This bill has been re-engineered to be more resistant to legal challenge,’ he said.”

As you may recall, after getting caught laundering money and narrowly defeating the Washington labeling campaign, the Grocery Manufacturers Association (GMA) sued the state of Washington, arguing they should be allowed to hide their donors—which is a direct violation of state campaign disclosure laws—in order to “speak with one voice” for the interests of the food industry.14 I subsequently named the GMA “the most evil corporation on the planet,” considering the fact that it consists primarily of pesticide producers and junk food manufacturers who are hell-bent on violating some of your most basic rights, just to protect their own profits.

The GMA was initially forced to reveal their donors, but has since removed their online membership list—again hiding their members to prevent consumer awareness of who is behind this radical front group. You can find the cached members list on web.archive.org15 however. Not surprisingly, Pepsi, Coke, and Nestle—top purveyors of chronic ill health—were the top funders trying to hide their identity during the Washington State GMO labeling campaign.

 

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Ribes nigrum  by  Sten at da.wikipedia

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Foods That Can Help Protect and Improve Your Eyesight

By Dr. Mercola

Failing vision is often accepted as a natural part of aging, but it’s really more of a side effect of our modern lifestyle. Aging does not automatically equate to decreased vision, provided you’ve properly nourished your eyes through the years.

Age-related macular degeneration (AMD) is the most common cause of blindness among the elderly, followed by cataracts. The pathology of both of these conditions has been attributed to free radical damage, and the condition is in many cases largely preventable through an antioxidant-rich diet.

Certain health conditions, such as obesity and diabetes, can also have a detrimental impact on your eyesight, and these too are primarily lifestyle-driven. Here, I’ll review specific foods known to support and promote eye health, along with a few additional tips for protecting your vision as you grow older.

Black Currant—A Notch Above the Rest

When it comes to whole foods that nourish your eyes, black currant appears to be a cut above the rest. Research has found that black currants are far more powerful than lutein, zeaxanthin, or bilberry—all of which have are known to support eye health.

Black currants1 contain some of the highest levels of anthocyanins found in nature—approximately 190-270 milligrams per 100 grams—which is far more than that found in bilberries. They’re also rich in essential fatty acids, lending added support to their anti-inflammatory properties.

Anthocyanins are flavonoids, and the health benefits of these antioxidants are extensive. As discussed in one 2004 scientific paper:2

“Anthocyanin isolates and anthocyanin-rich mixtures of bioflavonoids may provide protection from DNA cleavage, estrogenic activity (altering development of hormone-dependent disease symptoms), enzyme inhibition, boosting production of cytokines (thus regulating immune responses), anti-inflammatory activity, lipid peroxidation, decreasing capillary permeability and fragility, and membrane strengthening.”

For medicinal purposes, many opt for using black currant seed oil, which is available in capsule form. But eating the whole food is always an option, especially when they’re in season.

Growing your own black currants is one way to get them while they’re fresh, especially since they tend to be on the expensive side. According to the British Royal Horticultural Society (RHS),3 one bush will typically yield about 10 pounds (4.5 kilos) of black currant berries. The RHS site contains helpful tips and instructional videos for proper planting and harvesting.

Bilberries, Another Powerhouse Food for Eye Health

Bilberry,4 a close relative of the blueberry, is another nutritional powerhouse for your eyes. Its nearly black berries also contain high amounts of anthocyanins, just like the black currant.

Contrary to black currant, bilberries tend to be difficult to grow and cultivate, and are typically collected from areas where they grow in the wild. Many of the forest areas around northern and central Europe are known for their bilberry patches, where people pick them each year.

Research suggests that bilberry may be of particular benefit for inhibiting or reversing macular degeneration. A 2005 study in the journal Advances in Gerontology5 found that rats with early senile cataract and macular degeneration who received 20 mg of bilberry extract per kilo of body weight suffered no impairment of their lens and retina, while 70 percent of the control group suffered degeneration over the three month-long study. According to the authors:

“The results suggest that… long-term supplementation with bilberry extract is effective in prevention of macular degeneration and cataract.”

Kale and Other Leafy Greens to the Rescue

Lutein and zeaxanthin are both important nutrients for eye health,6 as both of them are found in high concentrations in your macula—the small central part of your retina responsible for detailed central vision. More specifically, lutein is also found in your macular pigment – known for helping to protect your central vision and aid in blue light absorption—and zeaxanthin is found in your retina.

Though there’s no recommended daily intake for lutein and zeaxanthin, studies have found health benefits for lutein at a dose of 10 mg per day, and at 2 mg/day for zeaxanthin. Studies also suggest that dietary intake of approximately 6-20 mg lutein daily may be necessary for adequate eye health support.

Both lutein and zeaxanthin are primarily found in green leafy vegetables, although zeaxanthin is far scarcer than lutein. Kale and spinach are two of the most lutein-rich foods, but you’ll also find it in carrots, squash, and other orange and yellow fruits and vegetables.

Both lutein and zeaxanthin are carotenoids called xanthophylls, which give plants and vegetables their yellow-orange color, and the name “lutein” comes from the Latin word “luteus,” which means “yellow.” If you remember this, it may help you pick out vegetables that are likely to contain higher amounts of these two nutrients.

According to one 1998 study in the British Journal of Ophthalmology ,7 orange pepper had the highest amount of zeaxanthin of the 33 fruits and vegetables tested. Egg yolk is another source of both lutein and zeaxanthin that is well absorbed by your body. According to the authors:

“Most of the dark green leafy vegetables, previously recommended for a higher intake of lutein and zeaxanthin, have 15-47 percent of lutein, but a very low content (0-3 percent) of zeaxanthin. Our study shows that fruits and vegetables of various colors can be consumed to increase dietary intake of lutein and zeaxanthin.”

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Botulism from Canned Food Spawns MS Man’s 3-Year Survival Struggle

Canned Food

On Thanksgiving weekend 2011, Jay Klein of Mississippi ate some canned food that almost killed him. The former construction worker didn’t know what was happening to him, that a nerve toxin produced by the Clostridium botulinum bacteria in the food he ate was paralyzing his muscles. Neither did the emergency room doctors who placed him on a ventilator. Six days after Klein was admitted, they prepared to tell his wife Amanda that he was brain dead, although he was actually fully conscious.

Klein, who recently shared his story with WMCTV, says he was aware of what was happening but unable to move or speak. He prayed that God would help him show the doctors he could hear and understand and somehow when the doctor told him to move his leg, Klein did.

 

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Jay Killen struggles to even eat a spoonful of chocolate pudding, after more than two years in and out of the hospital.

 

Man fights to survive after contracting botulism from canned food

Posted: Apr 30, 2014 5:45 AM CST Updated: May 01, 2014 12:02 PM CST

DESOTO COUNTY, MS –

(WMC) – A Horn Lake, Mississippi man is fighting to stay alive after his wife says one bad bite of food destroyed their lives. Mid-South doctors had never seen a case like this before; it is a condition so rare, they contacted the Department of Homeland Security.

“One thing he ate changed our entire lives,” said Amanda Killen.

Jay Killen struggles to even eat a spoonful of chocolate pudding, after more than two years in and out of the hospital.

“This is the first I’ve been able to feed myself,” said Jay.

Around Thanksgiving, in 2011, Jay got sick.

“I thought I was having a stroke or something,” he explained.

So did doctors in the emergency room.

He was unable to move or even breathe; Jay was hooked up to a ventilator and placed in intensive care. By day six, doctors prepared to declare the 40-something former construction worker brain dead.

“He took me right outside the room and said, ‘I have to tell you, that it doesn’t look good,’ ” said his wife.

Paralyzed and unable to speak, Jay was desperate to let everyone know he was awake and aware of his dire circumstances.

“I said ‘God, please! Please help me show them I’m here.'”

Amanda played Jay’s favorite music at his bedside and noted his leg moved in rhythm. Amanda’s mother demanded doctors investigate.

“He said, ‘Jay, move your leg.’ I did,” said Jay.

“He [the doctor] said we’ve got this wrong. He said, ‘We need to figure out what this is but it’s not what we think it is,'” said Amanda.

After conferring with researchers at the Centers for Disease Control, doctors at Baptist DeSoto determined Jay had contracted botulism. It’s a disease that affects fewer than 150 people a year in the United States.

“It paralyzes all of your voluntary muscle function,” Amanda explained.

 

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Antibiotic resistance now ‘global threat’, WHO warns

Lab research into new antibiotics WHO called for more preventative measures against infection

It analysed data from 114 countries and said resistance was happening now “in every region of the world”.

It described a “post-antibiotic era”, where people die from simple infections that have been treatable for decades.

There were likely to be “devastating” implications unless “significant” action was taken urgently, it added.

The report focused on seven different bacteria responsible for common serious diseases such as pneumonia, diarrhoea and blood infections.

It suggested two key antibiotics no longer work in more than half of people being treated in some countries.

What we urgently need is a solid global plan of action which provides for the rational use of antibiotics”

Dr Jennifer Cohn Medecins sans Frontiers

One of them – carbapenem – is a so-called “last-resort” drug used to treat people with life-threatening infections such as pneumonia, bloodstream infections, and infections in newborns, caused by the bacteria K.pneumoniae.

Bacteria naturally mutate to eventually become immune to antibiotics, but the misuse of these drugs – such as doctors over-prescribing them and patients failing to finish courses – means it is happening much faster than expected.

The WHO says more new antibiotics need to be developed, while governments and individuals should take steps to slow the process of growing resistance.

In its report, it said resistance to antibiotics for E.coli urinary tract infections had increased from “virtually zero” in the 1980s to being ineffective in more than half of cases today.

In some countries, it said, resistance to antibiotics used to treat the bacteria “would not work in more than half of people treated”.

 

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Antibiotic resistance: 6 diseases that may come back to haunt us

Still think of TB, typhoid and gonorrhoea as infections from the past? WHO’s terrifying report will make you think again
Neisseria gonorrhoeae, the bacteria that causes the sexually transmitted disease gonorrhoea

Neisseria gonorrhoeae, the bacteria that causes the sexually transmitted disease gonorrhoea. Photograph: Dr. David M. Phillips/Getty Images/Visuals Unlimited

Diseases we thought were long gone, nothing to worry about, or easy to treat could come back with a vengeance, according to the recent World Health Organisation report on global antibiotic resistance. Concern at this serious threat to public health has been growing; complacency could result in a crisis with the potential to affect everyone, not just those in poor countries or without access to advanced healthcare. Already diseases that were treatable in the past, such as tuberculosis, are often fatal now, and others are moving in the same direction. And the really terrifying thing is that the problem is already with us: this is not science fiction, but contemporary reality. So what are some of the infections that could come back to haunt us?

Tuberculosis

TB ought to be treatable within six months once people are prescribed a course of drugs including the once potent antibiotics isoniazid and rifampicin. But today, resistance has emerged not only to these medicines, but to the wider range of pharmaceuticals used to treat the disease. This has led to the emergence of multi-drug-resistant TB, the still less treatable extensively drug-resistant TB (XDR-TB), and even to total drug-resistant TB, which has only officially been confirmed in India. Countries such as South Africa have run out of treatment options for many of their patients and are having to discharge them from hospital. Resistance to TB has reached a global scale with XDR-TB now reported in 92 countries.

Gonorrhoea

The sexually transmitted nature of this infection makes it something many are reluctant to talk about or admit to having. However, it’s long been thought of as easily treatable and nothing much to fear. Once fixable with penicillin and tetracycline, the bacteria behind the disease have developed such high levels of resistance that there is only one drug left that can treat it. Even this antibiotic, ceftriaxone, is becoming less effective. With last-resort drugs losing their impact, this sexually transmitted infection (STI) could spread throughout the population.

Klebsiella

It’s likely that you’ve never heard of this common bacterium, which can cause a wide range of conditions including pneumonia, urinary tract infections, septicaemia, meningitis and diarrhoea. It fits into a wider group of bacteria with the apt acronym of Eskape owing to their ability to avoid the effects of the antibiotics used against them. The acronym stands for the names of the bacterial group members: Enterococcus faecium; Staphylococcus aureus; Klebsiella pneumoniae; Acinetobacter baumannii; Pseudomonas aeruginosa; and Enterobacter. Klebsiella and the rest of this group are increasingly being acquired in hospitals. While we fear MRSA, it is in fact a declining threat in hospitals; at the same time Eskape pathogens are causing more and more problems. As the WHO report highlighted, routine hospital visits or treatments could result in these previously treatable bacteria having fatal consequences.

 

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The active form of vitamin D essentially shuts down cancer cells by several mechanisms which inhibit proteins involved in metastases. Now Chinese researchers have found breast and colorectalcancer patients with higher levels of vitamin D at the time of diagnosis may have better chances of survival and remain in remission longer those who are deficient, according to a scientific review.

 

For the past several years, there has been considerable interest in the role vitamin D plays in improving health and preventing disease. Previous finding show that low levels of vitamin D have been directly associated with various forms of cancer and cardiovascular disease. Stephen B. Kritchevsky, PhD, Professor of Internal Medicine and Transitional Science at the Wake Forest School of Medicine found a signficant correlation.”We observed vitamin D insufficiency (defined as blood levels <20 ng/ml), in one third of our study participants. This was associated with nearly a 50 percent increase in the mortality rate in older adults,” said Kritchevsky. “Our findings suggest that low levels of vitamin D may be a substantial public health concern for our nation’s older adults.”

Although vitamin D can be obtained from limited dietary sources and directly from exposure to the sun during the spring and summer months, the combination of poor dietary intake and sun avoidance has created vitamin D deficiency or insufficiency in large proportions of many populations worldwide. It is known that vitamin D has a wide range of physiological effects and that correlations exist between insufficient amounts of vitamin D and an increased incidence of a number of cancers. These correlations are particularly strong for cancers of the digestive tract, including colon cancer, and certain forms of leukemia.

“Almost every disease decreases in frequency and duration as we move towards equatorial populations, and the data shows that there is a minimum of a 1000 percent increase for many diseases in countries furthest from the equator, however we have obtained the same results based on data through populations and vitamin D supplementation,” said Dr. Anthony Petaku who studies the effects of Vitamin D2 and D3 on mutating cells.

“Physicians need to pay close attention to vitamin D levels in people who have been diagnosed with cancer,” say Chinese researchers.

Better Chances of Survival

In a recent study, author Dr Hui Wang, said: “The results suggest vitamin D may influence the prognosis for people with breast cancer, colorectal cancer and lymphoma, in particular.”

The meta-analysis, published in the Journal of Clinical Endocrinology & Metabolism, included 25 studies and 17,332 cancer patients. In the majority of the research included the patients were tested for vitamin D levels before undergoing any cancer treatment. The researchers from Shanghai’s Institute for Nutritional Sciences and other Chinese universities and institutions found a ten nanomole/liter (nmol/L) increase in vitamin D levels correlated with an increased survival rate of 4%.

Significant associations

In another study in Anticancer Research, breast cancer patients with high levels of vitamin D in their blood are twice as likely to survive the disease as those with lower levels, new research has suggested.

A study by Dr. William Grant, Ph.D., internationally recognized research scientist and vitamin D expert, found that about 30 percent of cancer deaths — which amounts to 2 million worldwide and 200,000 in the United States — could be prevented each year with higher levels of vitamin D.

Higher vitamin D (25(OH)D) levels were “significantly associated” with reduced cancer-specific mortality for patients with colorectal cancer and lymphoma, while improved disease-free survival for patients with breast cancer or lymphoma was observed.
Meanwhile the researchers found less evidence of a connection in people with lung cancer, gastric cancer, prostate cancer, leukemia, melanoma or Merkel cell carcinoma, but said the data available was positive.

The paper speculated that cancer patients with higher vitamin D levels had an improved overall survival because of better general health status. “Due to the limited data of randomized controlled trials, it is unclear whether vitamin D status is causally related to diseases or if circulating 25(OH)D merely acts as a biomarker for health status of patients,” the researchers wrote.

No significant difference in levels was found for patients with early or later stages of the diseases.

Supplementation

“Considering that vitamin D deficiency is a widespread issue all over the world, it is important to ensure that everyone has sufficient levels of this important nutrient,” Dr Wang said. “Physicians need to pay close attention to vitamin D levels in people who have been diagnosed with cancer.”

Professional recommendations for supplementation are made for groups at risk of deficiency including pregnant and breastfeeding women, children under the age of five not fed infant formula, people over 65 and those not exposed to much sun. It says supplementation should not exceed 25 micrograms (0.025mg) a day, as it “could be harmful”.

It said taking too many vitamin D supplements over a long period of time could cause more calcium to be absorbed than can be excreted, which could lead to kidney damage and softened and weakened bones.

For this reason it’s very important to take a high quality calcium and magensium supplement with vitamin D such as Life Choice Opti-Cal/Mag Complex which also contains Vitamin K2 which in itself also has been found to prevent cancer and also improve bone, cardiovascular, skin, brain, and now prostate health.

Sources:
endocrine.org

Mae Chan holds degrees in both physiology and nutritional sciences. She is also blogger and and technology enthusiast with a passion for disseminating information about health.

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Prevent Disease

 

April 29, 2014 by MARTINO CANDIOSO

High-Protein Breakfasts Help Maintain Glucose and Insulin Control

Eating breakfast is a valuable strategy to control appetite and regulate food intake. Your choice of foods can either increase or decrease your appetite throughout the day. Researchers have found that when women consume high-protein breakfasts, they maintain better glucose and insulin control than they did with lower-protein or no-protein meals.

Compared to breakfast skipping, a protein breakfast leads to increased fullness and reductions in hunger throughout morning. fMRI results have shown that brain activation in regions controlling food motivation and reward was reduced prior to lunch time when breakfast was consumed in the morning. Additionally, the higher protein breakfast led to even greater changes in appetite, satiety and reward-driven eating behavior compared to the normal protein breakfast.

In healthy individuals, the amount of glucose, or sugar, in the blood increases after eating. When glucose increases, levels of insulin increase to carry the glucose to the rest of the body. Previous research has shown that extreme increases in glucose and insulin in the blood can lead to poor glucose control and increase an individual’s risk of developing diabetes over time. The University of Missouri research has found that when women consumed high-protein breakfasts, they maintained better glucose and insulin control than they did with lower-protein or no-protein meals.

Breakfast skipping has been strongly associated with unhealthy snacking, overeating (especially at night), weight gain and obesity. Approximately 60 percent of adolescents skip breakfast on a daily basis.

Health experts at the University of Ulster said memory and attention tests found boys did better when they were a little hungry while girls were best after a satisfying morning meal.

“For women, eating more protein in the morning can beneficially affect their glucose and insulin levels,” said Heather Leidy, an assistant professor of nutrition and exercise physiology. “If you eat healthy now and consume foods that help you control your glucose levels, you may be protecting yourself from developing diabetes in the future.”

Consuming 30 grams of protein at breakfast can increases the rate of muscle protein synthesis by 50 percent in young and older adults.

Kevin Maki, of Biofortis Clinical Research, completed the study in collaboration with Leidy. They studied women aged 18-55 years old who consumed one of three different meals or only water on four consecutive days. The tested meals were less than 300 calories per serving and had similar fat and fiber contents. However, the meals varied in amount of protein: a pancake meal with three grams of protein; a sausage and egg breakfast skillet with 30 grams of protein; or a sausage and egg breakfast skillet with 39 grams protein. Researchers monitored the amount of glucose and insulin in the participants’ blood for four hours after they ate breakfast. The point was not to assess the health of the meals but rather the protein content.

Although levels of fats and sugars have been shown to influence the desire to eat, protein molecules regulate appetite.

“Both protein-rich breakfasts led to lower spikes in glucose and insulin after meals compared to the low-protein, high-carb breakfast,” Maki said. “Additionally, the higher-protein breakfast containing 39 grams of protein led to lower post-meal spikes compared to the high-protein breakfast with 30 grams of protein.”

These findings suggest that, for healthy women, the consumption of protein-rich breakfasts leads to better glucose control throughout the morning than the consumption of low-protein options, Leidy said.

“Since most American women consume only about 10-15 grams of protein during breakfast, the 30-39 grams might seem like a challenging dietary change,” Leidy said. “However, one potential strategy to assist with this change might include the incorporation of prepared convenience meals, such as those included in this study.”

“Incorporating a healthy breakfast containing protein-rich foods can be a simple strategy for people to stay satisfied longer, and therefore, be less prone to snacking,” Leidy said. “People reach for convenient snack foods to satisfy their hunger between meals, but these foods are almost always high in sugar and fat and add a substantial amount of calories to the diet. These findings suggest that a protein-rich breakfast might be an effective strategy to improve appetite control and prevent overeating in young people.”

Leidy said the study provides a good model to initially examine the effect of higher-protein breakfasts on glucose and insulin responses since only healthy, non-diabetic women with appropriate glucose control were included in the study. Based on the study’s findings, the researchers are hopeful that the consumption of protein-rich breakfasts also would benefit individuals with pre-diabetes, although future research is needed to confirm.

The research, “Acute Effects of Higher Protein, Sausage and Egg-based Convenience Breakfast Meals on Postprandial Glucose Homeostasis in Healthy, Premenopausal Women,” will be presented at the 2014 Experimental Biology meeting this week in San Diego, Calif.

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