April 26, 2017
April 26, 2017
April 24, 2017
Vitamin D intake may help keep common colds and flu at bay, British researchers found. Various studies have previously established that vitamin D may help reduce the risk of respiratory infections, and the recent analysis further emphasizes the vitamin’s role in boosting the immune system. To test this, researchers at the Queen Mary University of London pooled data from 25 separate trials with a total cohort population of 11,321 participants.
The research team found that vitamin D supplementation provided a modest protective effect against respiratory infections. Lead researcher Dr. Adrian Martineau said vitamin D supplements helped reduce the risk of developing respiratory illnesses such as colds and flu by 10 percent. Participants suffering vitamin D deficiency were shown to benefit more from supplementation.
According to researchers, vitamin D supplementation may help prevent respiratory infection in one out of 33 individuals. In contrast, flu vaccination may prevent infection in one out of 40 individuals. This suggests that vitamin D supplementation could be a more ideal preventive against respiratory conditions. The findings were published in the British Medical Journal.
Vitamin D supplementation helped reduce respiratory infections in elderly population, according to a 2016 study. As part of the study, researchers at the University of Colorado Anschutz Medical Campus examined 107 patients with an average age of 84 years old. The patients were given either higher monthly vitamin D doses or lower daily vitamin D doses. The study revealed that patients who had higher doses exhibited a 40 percent reduction in acute respiratory diseases after a year. However, researchers stressed that the findings warrant further research.
“This finding requires a confirmatory trial…This is a potentially life-saving discovery. There is very little in a doctor’s arsenal to battle ARI, especially since most are viral infections where antibiotics don’t work. But vitamin D seems able to potentially prevent these infections. If our results are confirmed by a larger trial, high dose vitamin D, ideally using daily dosing to minimize fall risk, has the potential for substantial public health benefit through ARI prevention for the large and growing population of long term care residents,” wrote lead author Dr. Adit Ginde in ScienceDaily.com. The finding were published in the Journal of the American Geriatrics Society.
Another study revealed that higher vitamin D intake may cut the risk of respiratory tract infections. To carry out the study, researchers examined 140 volunteers who were given either vitamin D supplements or placebo. The researchers found that patients in the vitamin D group had a 25 percent decrease in respiratory tract infections at the end of the study period compared with those in the placebo group. The research team also found that patients who took vitamin D supplements reduced their antibiotic use by nearly 50 percent.
“Our research can have important implications for patients with recurrent infections or a compromised immune defense, such as a lack of antibodies, and can also help to prevent the emerging resistance to antibiotics that come from overuse. On the other hand, there doesn’t seem to be anything to support the idea that vitamin D would help otherwise healthy people with normal, temporary respiratory tract infections,” said researcher Dr. Peter Bergman in MedicalNewsToday.com. The results appeared in the journal BMJ Open.
A small study published in 2010 also revealed that vitamin D supplementation helped reduce the incidence of influenza A in children. To assess this, Japanese researchers examined more than 3oo children and found that the incidence of influenza-A infection was only 10.8 percent in those who took vitamin D supplements, compared with 18.6 percent in the control group. The findings were published in the American Journal of Clinical Nutrition.
April 14, 2017
While yellow bananas may be tastier, the darker brown ones may be better for you. According to TheHeartySoul.com, a 2009 article in the journal Food Science and Technology Research claimed that overripe bananas contained more Tumor Necrosis Factor (TNF), a cancer-fighting cytokine or small protein.
The study was conducted by Masatoshi Yamazaki and Haruyo Iwasawa. They made this discovery via in vitro tests on mice cells. Results showed that older bananas with brown spots were 25 percent more effective at producing TNF than the yellow variety. The TNF found in overripe bananas was said to prevent the growth and spread of tumor cells that would cause the death of cells in the body, reports TheSun.co.uk. Known as apoptosis, this a naturally occurring cellular process that is negatively affected by tumor cells.
Bananas are a fruit known to contain a wide variety of health benefits. They contain high levels of antioxidants that not only boost the immune system and increase the production of white blood cells, but can also reduce blood sugar spikes. Bananas have even been said to help against depression and improve mood. This is in addition to their cancer cell-inhibiting properties.
Unlike other substances that prevent cancer, TNF was shown targeting it, meaning you could be getting more cancer-fighting benefits from the TNF in bananas than the substances in other antioxidant-high foods.
If the soft texture of overripe bananas still make them unappetizing for you, then you can enjoy them in a variety of other ways.
Let your bananas ripen in your fruit bowl but don’t just leave them there. Make these cancer-fighting wonder fruits a part of your daily diet for your own benefit. Find more news on anticancer solutions at Anticancer.news.
April 5, 2017
The flesh of an avocado (Persea americana) is already amazing. It is one of the most nutrient dense foods on the planet, containing 20 different vitamins and minerals that can help prevent obesity, heart disease, osteoporosis, cancer, and depression, but did you know that the seed of the avocado makes the flesh of this stone fruit pale in comparison? 70 percent of the antioxidants, amino acids, and other healing plant compounds are in the seed!
After reading further, and learning how to consume the seeds of avocados which contain one of the highest sources of bioactive compounds imaginable, you’ll never want to throw them out again.
Here are just a few things the seeds of avocados can do for you:
Here’s how to eat avocado seeds to get all these amazing benefits:
First, allow your avocado pit or seed to dry out for approximately a week once it has been removed from the fruit. Then, remove the fine layer around the seed which separates it from the flesh of the avocado. Use a cheese grater, coffee grinder, or food processor, and grate the seed. If you like, you can also brown it with avocado, coconut, or olive oil on very low heat. This will cause the seed to take on a reddish color, but the browning part isn’t necessary to consume it.
You can either sprinkle the grated avocado seed on salads, rice, and vegetable dishes, use it in smoothies, or make an infusion by boiling the grated seed for a few minutes and then letting it sit to cool. Once it has cooled down you can simply sip on the avocado seed “tea” you’ve made throughout the day.
You can also mix the avocado seed with a little coconut oil to use as a topical for great skin and hair, or to reduce joint and muscle pain.
Avocado seed is contraindicated if you are nursing or pregnant.
The only precautions are to drink plenty of water, because the seeds contain tannins which can cause constipation. If you are eating plenty of soluble fiber, and stay hydrated, this shouldn’t be a problem, though.
Avocado seeds also contain a substance (fungicidal toxin) called persin which is toxic to animals, but not especially so to people, so don’t feed them to your pets! As long as they are eaten in small quantities, avocado pits do not cause harm to humans.
There have been no adverse health reports on eating avocado seeds, as it is a relatively newly re-discovered practice, but with this being said, there also has been little research on eating them whole and much more on the compounds within them. Though there is ample research about these benefits in lab trials, please do research the topic yourself before you decide to eat your avocado pits.
April 5, 2017
John from http://www.growingyourgreens.com/ shares with you how he harvests his stinging nettles and other greens growing in his garden. He then will transform these wild greens into a delicious superfood green smoothie.
In this episode, John will harvest his perennial stinging nettles, strawberry spinach leaves, cat mint aka catnip and standard mint leaves. He will then demonstrate how to transform these leafy greens into a delicious green smoothie that even kids will enjoy.
After watching this episode, you will discover how to harvest your greens and how to transform them into a powerhouse of nutrition for you and your family.
April 2, 2017
If you were buying organic food ten years ago, more than one acquaintance probably rolled their eyes at you and said you were being taken advantage of by a savvy marketing ploy. Over time, however, attitudes have started to shift as more people become aware of the impact that fruit and vegetables grown with pesticides can have on your health as well as the environment. Now, many of those same skeptics who once gave you a hard time about your choices are stocking their own pantries with organic food.
According to a Nielsen survey, the vast majority of American households – 82.3 percent, to be exact – had organic items in their refrigerators and pantries in 2016. This marks a 3.4 percent rise over 2015’s figures.
They reached their conclusions after studying 100,000 households in every state except Hawaii and Alaska. The biggest jump was seen in North Dakota, where 14.2 percent more households are buying organic than a year ago, while Rhode Island noted a rise of 12.3 percent. Other states to note big jumps included Wyoming, which is up 10.8 percent, and South Dakota, which noted a 10 percent rise.
While sales figures for the American organic market from 2016 are not yet available, the total amount of organic food sales noted in 2015 was $43.3 billion, which was 11 percent higher than 2014, according to a press release from the Organic Trade Association. This far outperformed the overall food market during the year, which only grew by 3 percent. The fresh beverage subcategory was the fastest growing, noting a 33.5 percent rise, while dairy noted an increase of more than 10 percent.
The rise is even more dramatic when long-term figures are considered. For example, spending on organic food has jumped by 72 percent since 2008. (RELATED: Follow more news on organics at Organics.news.)
Farmers are struggling to meet the growing demand for organic food as they scramble to earn organic certification for their fields, a process that can take upward of three years. Experts have referred to the situation as a “gold rush mentality.” Right now, more farmers in the country than ever before have earned organic certification, signifying that their crops do not contain chemical fertilizers or pesticides. While organic crops have risen by 11 percent over the last two years to cover in excess of 4 million acres of American farmland, it is still not enough to meet the demand. In fact, our country imports organically-grown grain to feed the cows that produce organic milk because not enough is grown domestically. This has led some people to grow their own fruits and vegetables for peace of mind.
A new plan for classifying organic products was recently approved by the USDA, and it is expected to inspire more farmers to get on board. Even though organic food can command a much higher price tag, the process of transitioning places it out of reach for many farmers.
Farmers must discontinue the use of fertilizer and chemical pesticides for three years, and during that period, they often lose a lot of money. Under the new plan, farmers undergoing the transition could label their products as “transitional,” which would enable them to charge a slightly higher price for their goods and recoup some of the expenses associated with the process.
Consumers are making their preference clear. As people become increasingly health-conscious, more and more farmers can see the future of the agriculture industry, and conventionally grown produce is not part of it. The health risks of food grown with pesticides are downright scary, and people are no longer willing to spend money on these foods or put them in their bodies.
April 2, 2017
Linus Pauling’s legacy continues, much to the chagrin of the pharmaceutical industry. In a shocking new discovery published in the scientific journal, Oncotarget, researchers have detailed how a single, inexpensive nutrient, Vitamin C, can completely halt the growth of cancer in stem cells when used in concentrated amounts. The vitamin is so amazing, it was found to be 1,000 percent more effective than one clinical drug that is currently prescribed all too often to treat cancer, and another that is pending U.S. FDA approval.
The study, conducted at the University of Salford in Manchester looked at metabolism in cancerous cells. Researchers compared 3 natural substances, including Vitamin C, against 3 experimental pharmaceutical drugs, (meaning that they have not yet been approved by the Food and Drug Administration) and one drug that is already in widespread use.
The researchers stated,
“We have discovered that NAD(P)H auto-fluorescence and several mitochondrial-based fluorescent probes can all be employed to enrich for a population of cells with the characteristics of CSCs. In accordance with these observations, we also demonstrate that 7 different inhibitors of key energetic pathways can be used to effectively block CSC propagation, including three natural products (silibinin, ascorbic acid and CAPE). Future studies will be necessary to test their potential for clinical benefit in cancer patients.”
In layman’s terms, the study found that silibinin (an extract of milk thistle seeds), Vitamin C, and CAPE (caffeic acid phenethyl ester) were effective cancer treatments, but detailed elsewhere in the report, it was found that Vitamin C was 10 times more potent than 2-DG, an experimental pharmaceutical drug, for the targeting of cancerous stem cells.
Though the study is being touted as “the first real evidence” that Vitamin C, otherwise known as ascorbic acid, can kill cancer stem cells (CSCs) – the very same cells that fuel the growth of cancerous tumors – way back in 2006, there were two more studies published by the “complementary and alternative medicine” (CAM) crowd as evidence that Linus Pauling was vindicated.
It stands to note that cancer stem-like cells are thought to be the root cause of chemotherapy resistance, leading to treatment failure in patients with advanced disease and the triggers of tumor recurrence and metastasis (regrowth of cancer cells).
Whether those studies vindicated Pauling or not, this latest research offers irrefutable evidence that he was on to something big.
If you aren’t familiar with Pauling’s work, he was the only person ever to win two unshared Nobel prizes. He also happened to propose, along with Dr. Ewan Cameron, that even “terminal” cancer patients treated with 10,000 mg of Vitamin C, administered through an IV, could survive three to four times longer than patients who did not receive such treatment.
Of course, the industry was quick to try to poo-poo his achievements. His study was called “poorly designed,” and though there is a Linus Pauling Institute carrying on his work to this day, we still don’t routinely prescribe Vitamin C treatments for cancer patients, though there has been corroborating evidence that it highly effective appearing repeatedly since Pauling’s discovery in the 1970s.
With the latest results published in Oncotarget, about Vitamin C’s efficacy to treat cancer, there can no longer be any question that the chemotherapy industry has been making trillions from people’s useless “fight” against cancer – a disease that has dozens of natural cures – Vitamin C being just one of many.
What does Vitamin C have in common with…