http://www.iaea.org/Publications/Magazines/Bulletin/Bull531/index.html
http://www.iaea.org/newscenter/focus/water/
Wednesday, 21 September 2011
Tuesday, 20 September 2011
The real egg
http://www.truthaboutabs.com/whole-eggs-or-egg-whites.html
Author - The Truth About 6-Pack Abs
I was on a weekend trip with some friends recently and one of my friends was cooking breakfast for the whole group. I went over to see what he was cooking and saw he was getting ready to make a big batch of eggs.
Well, to my shock and horror, I noticed that he was cracking the eggs open and screening the egg whites into a bowl and throwing out the egg yolks. I asked him why the heck he was throwing out the egg yolks, and he replied something like this...
"because I thought the egg yolks were terrible for you...that's where all the nasty fat and cholesterol is".
And I replied, "you mean that's where all of the nutrition is!"
This is a perfect example of how confused most people are about nutrition. In a world full of misinformation about nutrition, somehow most people now mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!
By throwing out the yolk and only eating egg whites, you're essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients... it's not even worth trying to list them all.
In fact, the egg whites are almost devoid of nutrition compared to the yolks.
Even the protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Not to even mention that the egg yolks from free range chickens are loaded with healthy omega-3 fatty acids.
Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs).
And now the common objection I get all the time when I say that the yolks are the most nutritious part of the egg...
"But I heard that whole eggs will skyrocket my cholesterol through the roof"
No, this is FALSE!
First of all, when you eat a food that contains a high amount of dietary cholesterol such as eggs, your body down-regulates it's internal production of cholesterol to balance things out.
On the other hand, if you don't eat enough cholesterol, your body simply produces more since cholesterol has dozens of important vital functions in the body.
And here's where it gets even more interesting...
There have been plenty of studies lately that indicate that eating whole eggs actually raises your good HDL cholesterol to a higher degree than LDL cholesterol, thereby improving your overall cholesterol ratio and blood chemistry.
And 3rd... high cholesterol is NOT a disease! Heart disease is a disease...but high cholesterol is NOT. Cholesterol is actually a VERY important substance in your body and has vitally important functions... it is DEAD WRONG to try to "lower your cholesterol" just because of pharmaceutical companies propaganda that everyone on the planet should be on statin drugs.
If you're interested in this topic of cholesterol specifically, I have another article listed at the bottom of this page about why trying to attack cholesterol is a mistake, and what the REAL deadly risk factors actually are.
In addition, the yolks contain the antioxidant lutein as well as other antioxidants which can help protect you from inflammation within your body (the REAL culprit in heart disease, not dietary cholesterol!), giving yet another reason why the yolks are actually GOOD for you, and not detrimental.
To help bring even more proof that whole eggs are better for you than egg whites, I recently read a University of Connecticut study that showed that a group of men in the study that ate 3 eggs per day for 12 weeks while on a reduced carb, higher fat diet increased their HDL good cholesterol by 20%, while their LDL bad cholesterol stayed the same during the study. However, the group that ate egg substitutes (egg whites) saw no change in either and did not see the improvement in good cholesterol (remember that higher HDL levels are associated with lower risk of heart disease) that the whole egg eaters did.
So I hope we've established that whole eggs are not some evil food that will wreck your body... instead whole eggs are FAR superior to egg whites.
But what about the extra calories in the yolks?
This is actually a non-issue and here's why... even though egg yolks contain more calories than just eating the egg whites, the yolks have such a high micro-nutrient density in those calories, that it increases your overall nutrient density per calorie you consume. Essentially, what this does is help to regulate your appetite for the remainder of the day, so you end up eating less calories overall. In addition, the healthy fats in the egg yolks help to maintain a good level of fat-burning hormones in your body.
Overall, this means that the extra fats (healthy fats) and calories from the yolk are so nutrient-dense that they actually HELP you to burn off body fat!
Also, your normal supermarket eggs coming from mass factory farming just don't compare nutritionally with organic free range eggs from healthy chickens that are allowed to roam freely and eat a more natural diet. Your typical cheap grocery store eggs will have lower nutrient levels and a higher omega-6 level and lower omega-3 level. On the other hand, the cage-free organic eggs from healthier chickens allowed to eat more natural feed and roam freely will have much higher vitamin and mineral levels and a more balanced healthier omega-3 to omega-6 fatty acid ratio.
I recently compared eggs I bought at the grocery store with a batch of eggs I got at a farm stand where the chickens were free roaming and healthy.
Most people don't realize that there's a major difference because they've never bought real eggs from healthy chickens... The eggs from the grocery store had pale yellow yolks and thin weak shells. On the other hand, the healthier free range eggs from the local farm had strong thick shells and deep orange colored yolks indicating much higher nutrition levels and carotenoids... and just a healthier egg in general.
This is due to the fact that a free-roaming hen allowed to roam on plenty of land will eat a variety of greens, insects, worms, etc transferring MUCH higher levels of nutrients to the eggs compared to an unhealthy hen that is trapped inside a dark factory farm hen house in horrible conditions and fed nothing but piles of corn and soy. It's a DRASTIC difference in the nutrition that you get from the egg.
So next time a health or fitness professional tells you that egg whites are superior (because of their "fat-phobic" mentality towards dietary fats), you can quietly ignore their advice knowing that you now understand the REAL deal about egg yolks.
And can we all please STOP with this sillyness about eating an omelete with 4-5 egg whites and only 1 egg yolk... If you want real taste and real health benefits, we'd all be better off eating ALL of our eggs with the yolks.
After all, do you REALLY think that our ancestors thousands of years ago threw out the yolks and only ate the egg whites? NOT A CHANCE! They intuitively knew that all of the nutrition was found in the yolks. But our modern society has been brainwashed with misinformation about fats and cholesterol.
Another interesting study about eggs...
I read a study recently that compared groups of people that ate egg breakfasts vs groups of people that ate cereal or bagel-based breakfasts. The results of the study showed that the egg eaters lost or maintained a healthier bodyweight, while the cereal/bagel eaters gained weight.
It was hypothesized that the egg eaters actually ate less calories during the remainder of the day because their appetite was more satisfied compared to the cereal/bagel eaters who would have been more prone to wild blood sugar swings and food cravings.
Oh, one last thing I almost forgot... I personally eat 4 whole eggs almost every day with breakfast, and I maintain single-digit bodyfat most of the year.
Enjoy your eggs and get a leaner body!
If you liked this article, please share it with your friends below:
Are Whole Eggs or Egg Whites Better for You?
by Mike Geary, Certified Nutrition Specialist, Certified Personal TrainerAuthor - The Truth About 6-Pack Abs
I was on a weekend trip with some friends recently and one of my friends was cooking breakfast for the whole group. I went over to see what he was cooking and saw he was getting ready to make a big batch of eggs.Well, to my shock and horror, I noticed that he was cracking the eggs open and screening the egg whites into a bowl and throwing out the egg yolks. I asked him why the heck he was throwing out the egg yolks, and he replied something like this...
"because I thought the egg yolks were terrible for you...that's where all the nasty fat and cholesterol is".
And I replied, "you mean that's where all of the nutrition is!"
This is a perfect example of how confused most people are about nutrition. In a world full of misinformation about nutrition, somehow most people now mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!
By throwing out the yolk and only eating egg whites, you're essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients... it's not even worth trying to list them all.
In fact, the egg whites are almost devoid of nutrition compared to the yolks.
Even the protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Not to even mention that the egg yolks from free range chickens are loaded with healthy omega-3 fatty acids.
Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs).
And now the common objection I get all the time when I say that the yolks are the most nutritious part of the egg...
"But I heard that whole eggs will skyrocket my cholesterol through the roof"
No, this is FALSE!
First of all, when you eat a food that contains a high amount of dietary cholesterol such as eggs, your body down-regulates it's internal production of cholesterol to balance things out.
On the other hand, if you don't eat enough cholesterol, your body simply produces more since cholesterol has dozens of important vital functions in the body.
And here's where it gets even more interesting...There have been plenty of studies lately that indicate that eating whole eggs actually raises your good HDL cholesterol to a higher degree than LDL cholesterol, thereby improving your overall cholesterol ratio and blood chemistry.
And 3rd... high cholesterol is NOT a disease! Heart disease is a disease...but high cholesterol is NOT. Cholesterol is actually a VERY important substance in your body and has vitally important functions... it is DEAD WRONG to try to "lower your cholesterol" just because of pharmaceutical companies propaganda that everyone on the planet should be on statin drugs.
If you're interested in this topic of cholesterol specifically, I have another article listed at the bottom of this page about why trying to attack cholesterol is a mistake, and what the REAL deadly risk factors actually are.
In addition, the yolks contain the antioxidant lutein as well as other antioxidants which can help protect you from inflammation within your body (the REAL culprit in heart disease, not dietary cholesterol!), giving yet another reason why the yolks are actually GOOD for you, and not detrimental.
To help bring even more proof that whole eggs are better for you than egg whites, I recently read a University of Connecticut study that showed that a group of men in the study that ate 3 eggs per day for 12 weeks while on a reduced carb, higher fat diet increased their HDL good cholesterol by 20%, while their LDL bad cholesterol stayed the same during the study. However, the group that ate egg substitutes (egg whites) saw no change in either and did not see the improvement in good cholesterol (remember that higher HDL levels are associated with lower risk of heart disease) that the whole egg eaters did.
So I hope we've established that whole eggs are not some evil food that will wreck your body... instead whole eggs are FAR superior to egg whites.
But what about the extra calories in the yolks?
This is actually a non-issue and here's why... even though egg yolks contain more calories than just eating the egg whites, the yolks have such a high micro-nutrient density in those calories, that it increases your overall nutrient density per calorie you consume. Essentially, what this does is help to regulate your appetite for the remainder of the day, so you end up eating less calories overall. In addition, the healthy fats in the egg yolks help to maintain a good level of fat-burning hormones in your body.
Overall, this means that the extra fats (healthy fats) and calories from the yolk are so nutrient-dense that they actually HELP you to burn off body fat!
Also, your normal supermarket eggs coming from mass factory farming just don't compare nutritionally with organic free range eggs from healthy chickens that are allowed to roam freely and eat a more natural diet. Your typical cheap grocery store eggs will have lower nutrient levels and a higher omega-6 level and lower omega-3 level. On the other hand, the cage-free organic eggs from healthier chickens allowed to eat more natural feed and roam freely will have much higher vitamin and mineral levels and a more balanced healthier omega-3 to omega-6 fatty acid ratio.
I recently compared eggs I bought at the grocery store with a batch of eggs I got at a farm stand where the chickens were free roaming and healthy.
Most people don't realize that there's a major difference because they've never bought real eggs from healthy chickens... The eggs from the grocery store had pale yellow yolks and thin weak shells. On the other hand, the healthier free range eggs from the local farm had strong thick shells and deep orange colored yolks indicating much higher nutrition levels and carotenoids... and just a healthier egg in general.
This is due to the fact that a free-roaming hen allowed to roam on plenty of land will eat a variety of greens, insects, worms, etc transferring MUCH higher levels of nutrients to the eggs compared to an unhealthy hen that is trapped inside a dark factory farm hen house in horrible conditions and fed nothing but piles of corn and soy. It's a DRASTIC difference in the nutrition that you get from the egg.
So next time a health or fitness professional tells you that egg whites are superior (because of their "fat-phobic" mentality towards dietary fats), you can quietly ignore their advice knowing that you now understand the REAL deal about egg yolks.
And can we all please STOP with this sillyness about eating an omelete with 4-5 egg whites and only 1 egg yolk... If you want real taste and real health benefits, we'd all be better off eating ALL of our eggs with the yolks.
After all, do you REALLY think that our ancestors thousands of years ago threw out the yolks and only ate the egg whites? NOT A CHANCE! They intuitively knew that all of the nutrition was found in the yolks. But our modern society has been brainwashed with misinformation about fats and cholesterol.
Another interesting study about eggs...
I read a study recently that compared groups of people that ate egg breakfasts vs groups of people that ate cereal or bagel-based breakfasts. The results of the study showed that the egg eaters lost or maintained a healthier bodyweight, while the cereal/bagel eaters gained weight.
It was hypothesized that the egg eaters actually ate less calories during the remainder of the day because their appetite was more satisfied compared to the cereal/bagel eaters who would have been more prone to wild blood sugar swings and food cravings.
Oh, one last thing I almost forgot... I personally eat 4 whole eggs almost every day with breakfast, and I maintain single-digit bodyfat most of the year.
Enjoy your eggs and get a leaner body!
If you liked this article, please share it with your friends below:
Thursday, 15 September 2011
Teenage brain
http://ngm.nationalgeographic.com/2011/10/teenage-brains/dobbs-text/2
Studies show that when parents engage and guide their teens with a light but steady hand, staying connected but allowing independence, their kids generally do much better in life.
Studies show that when parents engage and guide their teens with a light but steady hand, staying connected but allowing independence, their kids generally do much better in life.
Wednesday, 14 September 2011
Estrogen dominance and DMI
http://landing.healthresources.net/products/dim/HED_LP01_NS.asp?SC=HIZ3711X&RMID=HIZ3711X&RRID=322325309
if you're over 40 and suffering from common health problems such as…
…You can take action STARTING RIGHT NOW to help REVERSE their ill effects…
…And get your health back on track so you can experience decades of vibrant living!
Are you ready to discover the silent menace that's plaguing your body and wreaking havoc with your health?
It's called estrogen dominance
…If you're over 40, you may already have some of the common symptoms of estrogen dominance. Here's why:
Aging: As you get older, your hormone levels change. This natural process can create more estrogen in your body than you need. The results? Premature wrinkles… unwanted belly fat… soft muscles… mood swings… and even a low sex drive!
Environmental pollutants: Industrial, agricultural, and chemical companies dump toxic substances into the environment. Many of these toxins mimic the effects of estrogen. They're called xenoestrogens. These synthetic substances have been proven to wreak havoc with your estrogen levels. The results? Foggy thinking… depression… skin problems… "man boobs"… unwanted facial hair… and premature aging!
Diet: Massive amounts of hormones are regularly injected in beef and poultry. By eating hormone-fed animal fat, you can upset your natural estrogen levels! Even the plastics used to wrap and heat foods release dangerous xenoestrogens! The results? Headaches… prostate problems… abnormal breast cells… bloating and water retention… hair loss… and sleepless nights!
You can safely put an end to estrogen dominance and restore your normal hormonal balance with a remarkable phytonutrient called Di-Indole Methane—DIM for short!
DIM is a remarkable plant nutrient found in cruciferous vegetables like broccoli, cauliflower, bok choy, and cabbage.
DIM doesn't fool around with your hormones—it helps your body naturally balance your hormone levels. DIM also helps safely neutralize dangerous synthetic xenoestrogens.
Over 40 studies recorded in the National Library of Medicine database confirm DIM is a superior nutrient to help maintain hormone balance! For example…
if you're over 40 and suffering from common health problems such as…
- Memory loss and "senior moments"
- Headaches
- Sleepless nights
- Low sex drive
- Prostate problems
- Belly fat
- Hair loss
- Bloating and fluid retention
- Mood swings
- Irregular menstrual cycles
- Unwanted facial hair
- Dry skin and premature wrinkles
- Dangerous prescription drugs!
- Costly surgeries!
- Long-term recuperation periods!
- Spending an arm and a leg!
…You can take action STARTING RIGHT NOW to help REVERSE their ill effects…
…And get your health back on track so you can experience decades of vibrant living!
Are you ready to discover the silent menace that's plaguing your body and wreaking havoc with your health?
It's called estrogen dominance
and it's a major health hazard for
men and women over 40!
…If you're over 40, you may already have some of the common symptoms of estrogen dominance. Here's why:Aging: As you get older, your hormone levels change. This natural process can create more estrogen in your body than you need. The results? Premature wrinkles… unwanted belly fat… soft muscles… mood swings… and even a low sex drive!
Environmental pollutants: Industrial, agricultural, and chemical companies dump toxic substances into the environment. Many of these toxins mimic the effects of estrogen. They're called xenoestrogens. These synthetic substances have been proven to wreak havoc with your estrogen levels. The results? Foggy thinking… depression… skin problems… "man boobs"… unwanted facial hair… and premature aging!
Diet: Massive amounts of hormones are regularly injected in beef and poultry. By eating hormone-fed animal fat, you can upset your natural estrogen levels! Even the plastics used to wrap and heat foods release dangerous xenoestrogens! The results? Headaches… prostate problems… abnormal breast cells… bloating and water retention… hair loss… and sleepless nights!
You can safely put an end to estrogen dominance and restore your normal hormonal balance with a remarkable phytonutrient called Di-Indole Methane—DIM for short!
DIM is a remarkable plant nutrient found in cruciferous vegetables like broccoli, cauliflower, bok choy, and cabbage.
DIM doesn't fool around with your hormones—it helps your body naturally balance your hormone levels. DIM also helps safely neutralize dangerous synthetic xenoestrogens.
Over 40 studies recorded in the National Library of Medicine database confirm DIM is a superior nutrient to help maintain hormone balance! For example…
Tuesday, 13 September 2011
Eat your way to beautiful skin
Tuesday, September 13, 2011
Wrinkles aren’t just about getting older. Wrinkles can be a sign of more serious inner issues, like dehydration or even a vitamin or mineral deficiency.
When your body isn’t getting the nutrients it needs, your skin will suffer. In many cases, skin begins to wrinkle before its time because it’s starved for nutrition!
By focusing on your inner health, you can improve your appearance. Instead of searching for the perfect anti-aging product to transform your skin, eating fresh, nutritious, and delicious foods will improve your inner health and the quality of your skin at the same time.
Here are five good-for-you foods that can improve the look and feel of your skin:
- Papaya: Sweet, juicy papaya is an excellent source of magnesium, which creates SOD - also known as superoxide dismutase. SOD is a natural enzyme that helps the body protect against free-radical damage by neutralizing excessive superoxides.
SOD is a valuable antioxidant that will keep the cells in your body healthy and resistant to damage. This will benefit not only the quality of your skin to keep it youthful and soft, but it will also protect you from disease.
Oysters: Oysters are an excellent source of zinc to support wound healing. Zinc also helps trigger collagen production in the skin. Collagen is the substance in our skin that keeps it firm, springy, and soft - just like the skin of a teenager.
Although quite a few anti-aging products advertise to contain collagen, applying collagen to your skin isn’t going to do any good. Topical collagen molecules are too big to absorb into the skin. It’s much more effective to eat foods rich in zinc that will boost collagen from the inside out to smooth wrinkles.
Biotin helps keep skin moist and soft to prevent dryness and rashes, and it also supports thick, lustrous hair growth.
Brazil Nuts: Brazil nuts are an excellent source of the trace mineral selenium, which is essential for beautiful skin. The majority of us don’t get nearly enough selenium in our diets. But a single Brazil nut will pack a powerful punch with a hefty dose of selenium to neutralize outside free-radical damage that can cause wrinkles. Make it your beauty goal to eat one Brazil nut a day for youthful skin.
Olive Oil: Olive oil is a rich source of omega-3 fatty acids at roughly 0.2 g per ounce.1 The omega-3 fatty acids in olive oil will calm inflammation in the skin to reduce redness and dryness. This will keep your skin moist and hydrated to prevent wrinkles. Drizzle olive oil on salads, veggies, or grilled fish, but don’t fry with it! Frying with olive oil will damage its omega-3 content and negate any beauty benefits it could offer.
Ingredients:
Although quite a few anti-aging products advertise to contain collagen, applying collagen to your skin isn’t going to do any good. Topical collagen molecules are too big to absorb into the skin. It’s much more effective to eat foods rich in zinc that will boost collagen from the inside out to smooth wrinkles.
Biotin helps keep skin moist and soft to prevent dryness and rashes, and it also supports thick, lustrous hair growth.
For a delicious, beautifying breakfast or afternoon snack, try a green tea, blueberry, and banana smoothie. Green tea is an antioxidant-rich beverage that prevents heart disease and boosts metabolism. On top of that, the antioxidants in green tea will help neutralize free radicals from sun damage that could cause skin cancer.
Blueberries contain more antioxidants than almost any other food! And bananas are an excellent source of vitamin B6 to promote a healthy immune system and protect your skin from disease and outside damage.
Blueberries contain more antioxidants than almost any other food! And bananas are an excellent source of vitamin B6 to promote a healthy immune system and protect your skin from disease and outside damage.
Ingredients:
- 3 tablespoons water
- 1 green teabag
- 2 tablespoons honey
- 1 ½ cup frozen blueberries
- 1/2 medium banana
- 3/4 cup skim milk
via Kamila Fiore, ARNP, NP-C : http://www.alsearsmd.net/interspire/link.php?M=404993&N=1682&L=2634&F=H
Wednesday, 7 September 2011
Lutein
What is Lutein?
http://www.luteininfo.com/
Introduction
-------------------------------------------------
http://en.wikipedia.org/wiki/Lutein
Lutein from Latin luteus meaning "yellow") is a xanthophyll and one of 600 known naturally occurring carotenoids.
Found in green leafy vegetables such as spinach and kale, lutein is employed by organisms as an antioxidant and for blue light absorption. Lutein is also found in egg yolks, animal fats, and the retina (zeaxanthin predominates at the macula lutea while lutein predominates elsewhere in the retina).[3]
The principal natural stereoisomer of lutein is (3R,3′R,6′R)-beta,epsilon-carotene-3,3′-diol. Lutein is a lipophilic molecule and is generally insoluble in water. The presence of the long chromophore of conjugated double bonds (polyene chain) provides the distinctive light-absorbing properties. The polyene chain is susceptible to oxidative degradation by light or heat and is chemically unstable in acids.
Lutein is present in plants as fatty-acid esters, with one or two fatty acids bound to the two hydroxyl-groups. For this reason, saponification (de-esterfication) of lutein esters to yield free lutein may yield lutein in any ratio from 1:1 to 1:2 molar ratio with the saponifying fatty acid.
Lutein is isomeric with zeaxanthin, differing only in the placement of one double bond.
Lutein was traditionally used in chicken feed to provide the yellow color of broiler chicken skin. Polled consumers viewed yellow chicken skin more favorably than white chicken skin. Such lutein fortification also results in a darker yellow egg yolk. Today the coloring of the egg yolk has become the primary reason for feed fortification. Lutein is not used as a colorant in other foods due to its limited stability, especially in the presence of other dyes.
Lutein may play a role in Haidinger's brush, an entoptic phenomenon that allows humans to detect polarized light.
There is epidemiological evidence of a relationship between low plasma concentrations of lutein and zeaxanthin, and an increased risk of developing age-related macular degeneration (AMD). Some studies support the view that supplemental lutein and/or zeaxanthin help protect against AMD.[14]
In 2007, in a 6-year study, John Paul SanGiovanni of the National Eye Institute, Maryland found that lutein and zeaxanthin (nutrients in eggs, spinach and other green vegetables) protect against blindness (macular degeneration), affecting 1.2 million Americans, mostly after age 65. Lutein and zeaxanthin reduce the risk of AMD.[14]
The functional difference between lutein (free form) and lutein esters is not entirely known. It is suggested that the bioavailability is lower for lutein esters, but much debate continues.
As a food additive, lutein has the E number E161b and is extracted from the petals of marigold (Tagetes erecta).[19]
Some foods are considered good sources of the nutrients:[20][14][21]
http://www.luteininfo.com/
Introduction
Lutein (pronounced LOO-teen) is a carotenoid, meaning a natural colorant or pigment, found in dark green leafy vegetables such as spinach, plus various fruits and corn. Egg yolks are also sources of lutein.
Lutein provides nutritional support to our eyes and skin – the only organs of the body directly exposed to the outside environment. Lutein has been linked to promoting healthy eyes through reducing the risk of macular degeneration.** Other studies suggest that a mixture of nutrients, including lutein, may provide supplemental antioxidant capacity to the skin, helping counteract free radical damage.1
Why is lutein important in our diet? Simply put, lutein is an antioxidant that appears to quench or reduce harmful free radicals in various parts of the body.** Free radicals can play a role in a variety of chronic diseases.
Lutein also filters the high-energy, blue wavelengths of light from the visible-light spectrum by as much as 90%.2 Blue light, in both indoor lighting and sunlight, is believed to induce oxidative stress and possible free-radical damage in human organs exposed to light, such as the eyes and skin. Blue light is not the same as the commonly known ultraviolet A and ultraviolet B wavelengths of the invisible spectrum.
How much lutein do we need? Research suggests a minimum of 6-10 mg per day of lutein from dark green leafy vegetables and other sources is necessary to realize lutein’s health benefits. Even if you eat a balanced diet, you’d need a large bowl of fresh spinach to get about 6 mg of lutein. Most Americans just don’t consume enough foods rich in lutein. Lutein is widely available in a variety of nutritional supplements and fortified foods and beverages for people wanting to supplement their dietary intake of lutein, making their diet even better for their eyes and skin.
The LIB is also not aware of any adverse health reports from interactions between lutein and medications. However, the surest way to learn about possible interactions between your medication and any supplements is to consult your doctor before beginning such a regimen. The same is true for lutein.
We hope you find this site useful in learning much more about this amazing molecule with big health benefits…LUTEIN!
The lutein molecule
Lutein provides nutritional support to our eyes and skin – the only organs of the body directly exposed to the outside environment. Lutein has been linked to promoting healthy eyes through reducing the risk of macular degeneration.** Other studies suggest that a mixture of nutrients, including lutein, may provide supplemental antioxidant capacity to the skin, helping counteract free radical damage.1
Why is lutein important in our diet? Simply put, lutein is an antioxidant that appears to quench or reduce harmful free radicals in various parts of the body.** Free radicals can play a role in a variety of chronic diseases.
Lutein also filters the high-energy, blue wavelengths of light from the visible-light spectrum by as much as 90%.2 Blue light, in both indoor lighting and sunlight, is believed to induce oxidative stress and possible free-radical damage in human organs exposed to light, such as the eyes and skin. Blue light is not the same as the commonly known ultraviolet A and ultraviolet B wavelengths of the invisible spectrum.
How much lutein do we need? Research suggests a minimum of 6-10 mg per day of lutein from dark green leafy vegetables and other sources is necessary to realize lutein’s health benefits. Even if you eat a balanced diet, you’d need a large bowl of fresh spinach to get about 6 mg of lutein. Most Americans just don’t consume enough foods rich in lutein. Lutein is widely available in a variety of nutritional supplements and fortified foods and beverages for people wanting to supplement their dietary intake of lutein, making their diet even better for their eyes and skin.
The LIB is also not aware of any adverse health reports from interactions between lutein and medications. However, the surest way to learn about possible interactions between your medication and any supplements is to consult your doctor before beginning such a regimen. The same is true for lutein.
We hope you find this site useful in learning much more about this amazing molecule with big health benefits…LUTEIN!
The lutein molecule
http://en.wikipedia.org/wiki/Lutein
Lutein from Latin luteus meaning "yellow") is a xanthophyll and one of 600 known naturally occurring carotenoids.
Found in green leafy vegetables such as spinach and kale, lutein is employed by organisms as an antioxidant and for blue light absorption. Lutein is also found in egg yolks, animal fats, and the retina (zeaxanthin predominates at the macula lutea while lutein predominates elsewhere in the retina).[3]
The principal natural stereoisomer of lutein is (3R,3′R,6′R)-beta,epsilon-carotene-3,3′-diol. Lutein is a lipophilic molecule and is generally insoluble in water. The presence of the long chromophore of conjugated double bonds (polyene chain) provides the distinctive light-absorbing properties. The polyene chain is susceptible to oxidative degradation by light or heat and is chemically unstable in acids.
Lutein is present in plants as fatty-acid esters, with one or two fatty acids bound to the two hydroxyl-groups. For this reason, saponification (de-esterfication) of lutein esters to yield free lutein may yield lutein in any ratio from 1:1 to 1:2 molar ratio with the saponifying fatty acid.
Lutein is isomeric with zeaxanthin, differing only in the placement of one double bond.
[edit] As a pigment
This xanthophyll, like its sister compound zeaxanthin, has primarily been used as a natural colorant due to its orange-red color. Lutein absorbs blue light and therefore appears yellow at low concentrations and orange-red at high concentrations.Lutein was traditionally used in chicken feed to provide the yellow color of broiler chicken skin. Polled consumers viewed yellow chicken skin more favorably than white chicken skin. Such lutein fortification also results in a darker yellow egg yolk. Today the coloring of the egg yolk has become the primary reason for feed fortification. Lutein is not used as a colorant in other foods due to its limited stability, especially in the presence of other dyes.
[edit] Role in human eyes
Lutein was found to be concentrated in the macula, a small area of the retina responsible for central vision. The hypothesis for the natural concentration is that lutein helps keep the eyes safe from oxidative stress and the high-energy photons of blue light. Various research studies have shown that a direct relationship exists between lutein intake and pigmentation in the eye.[4][5][6][7][8][9][10]Lutein may play a role in Haidinger's brush, an entoptic phenomenon that allows humans to detect polarized light.
[edit] Macular Degeneration
Several studies show that an increase in macula pigmentation decreases the risk for eye diseases such as age-related macular degeneration (AMD).[11][12][13] The only randomized clinical trial to demonstrate a benefit for lutein in Macular Degeneration was a small study, in which the authors concluded that visual function is improved with lutein alone or lutein together with other nutrients and also that more study was needed .[12]There is epidemiological evidence of a relationship between low plasma concentrations of lutein and zeaxanthin, and an increased risk of developing age-related macular degeneration (AMD). Some studies support the view that supplemental lutein and/or zeaxanthin help protect against AMD.[14]
In 2007, in a 6-year study, John Paul SanGiovanni of the National Eye Institute, Maryland found that lutein and zeaxanthin (nutrients in eggs, spinach and other green vegetables) protect against blindness (macular degeneration), affecting 1.2 million Americans, mostly after age 65. Lutein and zeaxanthin reduce the risk of AMD.[14]
[edit] Cataracts
There is also epidemiological evidence that increasing lutein and zeaxanthin intake lowers the risk of cataract development.[14][15] Consumption of more than 2.4 mg of lutein/zeaxanthin daily from foods and supplements was significantly correlated with reduced incidence of nuclear lens opacities, as revealed from data collected during a 13- to 15-year period in the Nutrition and Vision Project (NVP).[16][edit] Photophobia(Light Sensitivity)
A study by Stringham and Hammond, published in the Jan-Feb issue of Journal of Food Science, discusses the improvement in visual performance and decrease in light sensitivity (glare) in subjects taking 10 mg Lutein and 2 mg Zeaxanthin per day.[17][edit] In nutrition
Lutein is a natural part of human diet when fruits and vegetables are consumed. For individuals lacking sufficient lutein intake, lutein-fortified foods are available, or in the case of elderly people with a poorly absorbing digestive system, a sublingual spray is available. As early as 1996, lutein has been incorporated into dietary supplements. While no recommended daily allowance currently exists for lutein as for other nutrients, positive effects have been seen at dietary intake levels of 6–10 mg/day.[18] The only definitive side effect of excess lutein consumption is bronzing of the skin (carotenodermia).The functional difference between lutein (free form) and lutein esters is not entirely known. It is suggested that the bioavailability is lower for lutein esters, but much debate continues.
As a food additive, lutein has the E number E161b and is extracted from the petals of marigold (Tagetes erecta).[19]
Some foods are considered good sources of the nutrients:[20][14][21]
| Product | Lutein/zeaxanthin (micrograms per hundred grams) |
|---|---|
| kale (cooked) | 18246 |
| turnip greens (raw) | 12825 |
| spinach (raw) | 12198 |
| spinach (cooked) | 11308 |
| turnip greens (raw) | 8440 |
| collard greens (cooked) | 7694 |
| gardenpeas | 2593 |
| romaine lettuce | 2312 |
| zucchini | 2125 |
| Brussels sprouts | 1590 |
| Pistachio nuts | 1205 |
| broccoli | 1121 |
| Maize/corn | 644 |
| egg | 353 |
| carrot | 256 |
| kiwifruit | 122 |
[edit] Commercial value
The lutein market is segmented into pharmaceutical, nutraceutical, food, pet foods, and animal and fish feed. The pharmaceutical market is estimated to be about US $190 million, nutraceutical and food is estimated to be about US $110 million. Pet foods and other applications are estimated at US $175 million annually. Apart from the customary age-related macular degeneration applications, newer applications are emerging in cosmetics, skins and as an antioxidant. It is one of the fastest growing areas of the US $2 billion carotenoid market.[22]lutein_can protect our eye and lower bad cholesterol.
September 5, 2011 |
|---|
Powerful vision supplement
also lowers cholesterol
also lowers cholesterol
It's not unusual for supplements to supercharge more than one part of your body. In fact, just a few weeks ago, I showed you how lycopene can shrink a swollen prostate in men and protect bones at the same time. Now a new study shows that a powerful eye-protecting supplement also can lower your cholesterol.
You've probably heard of lutein before. It has a well-deserved reputation as an eye protector because it can prevent macular degeneration — the number one cause of blindness. Lutein, as you may know, is a plant carotenoid with anti-inflammatory and antioxidant abilities. These benefits can lower your oxidized LDL cholesterol and protect your heart and arteries from disease.
In this study, researchers gave a group of guinea pigs a high-cholesterol diet for 12 weeks. Since guinea pigs have a vascular system that exhibits similar characteristics as the human vascular system, this diet should result in more plaque in the arteries. And it did for half of the guinea pigs. Why didn't all of the guinea pigs have plaque formation? Simply because the researchers gave them a lutein supplement.
According to the researchers, the lutein halted the ability of small, dense oxidized LDL cholesterol particles to collect in the arteries. As a result, the high-cholesterol diet didn't cause their arteries to become stiff and inelastic.
This is one of the first studies to prove that lutein can protect more than just one organ. It's likely it protects all of your organs in one way or another. So it's vital you get plenty of lutein in your diet. You'll find lutein in dark green leafy vegetables, such as spinach, broccoli, and cabbage. However, don't stop there.
Along with eating plenty of green veggies, make sure you take a supplement with lutein (15 mg) in it. It will go a long way toward keeping your arteries soft and supple.
You can find lutein in just about any health food store or on the Internet. You'll also find it in Advanced Vision Formula. This supplement is good for a lot more than just great eyesight, as it has many nutrients that work on more than one organ.
Your insider for great health,
via
Nutrient Insider, written by Steve Kroening, is a complimentary e-mail service from Advanced Bionutritionals.
Ref:
Ref:
Steve Kroening
Source: J Nutr. 2011 Aug;141(8):1458-63. Epub 2011 Jun 22.
Friday, 2 September 2011
Fish oil
http://www.healthiertalk.com/fishy-breakthrough-stroke-recovery-2908
The animal study, published in the most recent issue of the journal Translational Stroke Research, found that when a component of fish oil, docosahexaenoic acid (DHA), was administered intravenously at three, four, five, and six hours after a stroke lab rats showed a significant improvement in their recovery when compared with controls.
The DHA-treated rats had reduced swelling, reduced neurological deficits, and better overall neurobehavioral recovery after their strokes.
According to the head of the research team, Dr. Nicholas Bazan, the DHA triggered the production of a neuroprotective molecule called Neuroprotectin D1. Incredibly, this molecule not only salvaged brain tissue that would have died, it also repaired areas of the brain so thoroughly that just seven days after the DHA treatment they were indistinguishable from normal, previously undamaged areas.
Perhaps the most stunning news of all was that the area of destroyed tissue in the brains of the DHA-treated rats was reduced by an average of 59 percent five hours after the stroke!
While we don’t yet know if taking a daily fish-oil supplement will have the same post-stroke neuroprotective effects that intravenous DHA provides, all the many other benefits it does provide (from fighting arthritis pain to warding off high cholesterol) still make it a worthwhile supplement.
Just a few things to keep in mind when picking out a fish oil:
Be sure that what you’re choosing is not just any fish oil but one that contains omega-3 fatty acids.
Pick a brand that’s made from fish relatively low on the food chain, such as sardines, anchovies, or herring. There’s less chance of their accumulating a dangerous buildup of mercury. And if you can find one made from non-farmed fish, that’s even better. (Another good choice, admittedly pricier but also more environmentally friendly, is krill oil.)
Beware of filler oils! Check the label to be sure the total amount of DHA and EPA (omega-3 fatty acids) on the label equals the amount of total oil.
To be sure you’re getting fish oil that’s free of toxins, look for “99.99% pure” somewhere on the label.
Also, keep in mind that fish oil can increase the levels of free radicals in your body so be sure to get plenty of neutralizing antioxidants, such as mixed-tocopherol vitamin E and selenium, as well.
One thing’s for sure, this is one oil that doesn’t need to fish for compliments.
The animal study, published in the most recent issue of the journal Translational Stroke Research, found that when a component of fish oil, docosahexaenoic acid (DHA), was administered intravenously at three, four, five, and six hours after a stroke lab rats showed a significant improvement in their recovery when compared with controls.
The DHA-treated rats had reduced swelling, reduced neurological deficits, and better overall neurobehavioral recovery after their strokes.
According to the head of the research team, Dr. Nicholas Bazan, the DHA triggered the production of a neuroprotective molecule called Neuroprotectin D1. Incredibly, this molecule not only salvaged brain tissue that would have died, it also repaired areas of the brain so thoroughly that just seven days after the DHA treatment they were indistinguishable from normal, previously undamaged areas.
Perhaps the most stunning news of all was that the area of destroyed tissue in the brains of the DHA-treated rats was reduced by an average of 59 percent five hours after the stroke!
While we don’t yet know if taking a daily fish-oil supplement will have the same post-stroke neuroprotective effects that intravenous DHA provides, all the many other benefits it does provide (from fighting arthritis pain to warding off high cholesterol) still make it a worthwhile supplement.
Just a few things to keep in mind when picking out a fish oil:
Be sure that what you’re choosing is not just any fish oil but one that contains omega-3 fatty acids.
Pick a brand that’s made from fish relatively low on the food chain, such as sardines, anchovies, or herring. There’s less chance of their accumulating a dangerous buildup of mercury. And if you can find one made from non-farmed fish, that’s even better. (Another good choice, admittedly pricier but also more environmentally friendly, is krill oil.)
Beware of filler oils! Check the label to be sure the total amount of DHA and EPA (omega-3 fatty acids) on the label equals the amount of total oil.
To be sure you’re getting fish oil that’s free of toxins, look for “99.99% pure” somewhere on the label.
Also, keep in mind that fish oil can increase the levels of free radicals in your body so be sure to get plenty of neutralizing antioxidants, such as mixed-tocopherol vitamin E and selenium, as well.
One thing’s for sure, this is one oil that doesn’t need to fish for compliments.
10 Facts You Should Know About Chocolate
A lot of chocolate's benefits are due to the fact that it contains flavonoids, which are powerful antioxidants.
So, here are 10 practical reasons to enjoy your chocolate:
#1: High in antioxidants
Ounce for ounce, it's one of the richest food sources of these crucial substances. Antioxidants neutralize free radicals-rogue oxygen molecules that promote heart disease and cancer and accelerate aging.
#2: Rich in valuable micronutrients
Chocolate supplies meaningful amounts of potassium, zinc, magnesium, and iron. Most Americans don't get enough of these nutrients.
#3: Good for cholesterol
The fat itself in chocolate is "cholesterol neutral," meaning that it doesn't have a negative effect on cholesterol levels. But it has been found to lower bad LDL cholesterol (5-10 percent) while leaving good HDL cholesterol the same.
#4: Lowers blood pressure
People who ate just over 3 ounces of premium quality dark chocolate each day reduced their blood pressure by as many as 10 points in just two weeks, according to a 2003 study published in the Journal of the American Medical Association. Chocolate helps relax blood vessels so blood can flow through them easier.
#5: Helps prevent clots
Chocolate makes platelets, important for clot formation, more slippery. This protects the heart by helping prevent artery blockage.
#6: Anti-cancer effect
#6: Anti-cancer effect
The high flavonoid content may have a protective effect against some cancers, based on the more extensive research on flavonoids in tea.
#7: A safe, mild stimulant
Chocolate actually has relatively little caffeine, but many people notice a quick increase in alertness and improvement in mood that can last hours after eating it.
#8: Calms coughs
A recent small study from England showed that chocolate is a highly effective cough suppressant-at least as good as codeine!
#9: Prevents cavities
Yes, you read it right! High quality dark chocolate can help prevent cavities by fighting common mouth bacteria.
#10: Doesn't cause acne
Certainly not in most people. No connection between chocolate and acne has ever been proven.
Does chocolate have a dark side?
As good as it can be for you, too much chocolate means too many calories. A 3.5-ounce bar can tack on 500 or more calories to your daily diet. Of course, that may mean you eat less later in the day, so let's not be too quick to condemn it.
Premium dark chocolate actually has little sugar in it, much less than most so-called energy and granola bars, which are mostly expensive junk. Plus, the fat in chocolate slows the sugar's absorption so it won't spike your blood sugar.
What about "chocoholics"? Some may be self-medicating for mild depression. But perhaps this isn't such a bad thing. It's certainly safer than a lot of prescription antidepressants, and I have yet to treat a patient for a chocolate overdose.
On the down side, chocolate can worsen acid reflux and trigger migraines. If you suffer from either of these problems, you probably already know this.
For most people, I recommend 1 to 2 ounces high delicious, high-quality, dark chocolate a few days a week as a healthy treat and pick-me-up. (How's that for a prescription!)
Combine it with a dollop of natural peanut butter for a smart "peanut butter cup" snack.
You can also make your own cocoa by mixing unsweetened cocoa powder with milk (I always prefer organic milk, which doesn't have the hormones and antibiotics you get in most milk). Sweeten to taste with a little honey.
Some mass-produced products include chocolate from Ivory Coast plantations, which still rely on child slavery, so I just can't recommend them. But some of my favorite brands of chocolate are Del Rey, Dagoba, Scharffen Arter, Rapunzel, Green and Black, and Valrhona. These are either organic or from small plantation sources of known quality.
Chocolate tops the list of Antioxidant Foods
Chocolate's health properties are no joke. Check out its ranking on the following list, which shows various foods' antioxidant activity in oxygen radical absorption capacity units per 100 grams (just over 3 oz).
Dark chocolate: 13,120
Milk chocolate: 6,740
Prunes: 5,770
Raisins: 2,830
Blueberries: 2,400
Blackberries: 2,036
Kale: 1,770
Strawberries: 1,540
Spinach: 1,260
Raspberries: 1,220
Brussels sprouts: 980
Plums: 949
Alfalfa sprouts: 930
Broccoli: 890
Oranges: 750
Red grapes: 739
Red bell peppers: 710
Cherries: 670
The high flavonoid content may have a protective effect against some cancers, based on the more extensive research on flavonoids in tea.
#7: A safe, mild stimulant
Chocolate actually has relatively little caffeine, but many people notice a quick increase in alertness and improvement in mood that can last hours after eating it.
#8: Calms coughs
A recent small study from England showed that chocolate is a highly effective cough suppressant-at least as good as codeine!
#9: Prevents cavities
Yes, you read it right! High quality dark chocolate can help prevent cavities by fighting common mouth bacteria.
#10: Doesn't cause acne
Certainly not in most people. No connection between chocolate and acne has ever been proven.
Does chocolate have a dark side?
As good as it can be for you, too much chocolate means too many calories. A 3.5-ounce bar can tack on 500 or more calories to your daily diet. Of course, that may mean you eat less later in the day, so let's not be too quick to condemn it.
Premium dark chocolate actually has little sugar in it, much less than most so-called energy and granola bars, which are mostly expensive junk. Plus, the fat in chocolate slows the sugar's absorption so it won't spike your blood sugar.
What about "chocoholics"? Some may be self-medicating for mild depression. But perhaps this isn't such a bad thing. It's certainly safer than a lot of prescription antidepressants, and I have yet to treat a patient for a chocolate overdose.
On the down side, chocolate can worsen acid reflux and trigger migraines. If you suffer from either of these problems, you probably already know this.
For most people, I recommend 1 to 2 ounces high delicious, high-quality, dark chocolate a few days a week as a healthy treat and pick-me-up. (How's that for a prescription!)
Combine it with a dollop of natural peanut butter for a smart "peanut butter cup" snack.
You can also make your own cocoa by mixing unsweetened cocoa powder with milk (I always prefer organic milk, which doesn't have the hormones and antibiotics you get in most milk). Sweeten to taste with a little honey.
Some mass-produced products include chocolate from Ivory Coast plantations, which still rely on child slavery, so I just can't recommend them. But some of my favorite brands of chocolate are Del Rey, Dagoba, Scharffen Arter, Rapunzel, Green and Black, and Valrhona. These are either organic or from small plantation sources of known qual
Chocolate tops the list of Antioxidant Foods
Chocolate's health properties are no joke. Check out its ranking on the following list, which shows various foods' antioxidant activity in oxygen radical absorption capacity units per 100 grams (just over 3 oz).
Dark chocolate: 13,120
Milk chocolate: 6,740
Prunes: 5,770
Raisins: 2,830
Blueberries: 2,400
Blackberries: 2,036
Kale: 1,770
Strawberries: 1,540
Spinach: 1,260
Raspberries: 1,220
Brussels sprouts: 980
Plums: 949
Alfalfa sprouts: 930
Broccoli: 890
Oranges: 750
Red grapes: 739
Red bell peppers: 710
Cherries: 670
Could low cholesterol lead to dementia?
http://www.thecholesteroltruth.com/could-low-cholesterol-cause-dementia
In short, there’s quite a pile of evidence that strongly suggests that cholesterol is critical to proper brain functioning. In light on this, one might consider what effect cholesterol reduction may have in the long term. The review authors point out that “dietary avoidance of fats and cholesterol along with over-zealous prescription of cholesterol-reducing medications over the same decades in which there has been a parallel rise in AD [Alzheimer’s disease] prevalence.”
In short, there’s quite a pile of evidence that strongly suggests that cholesterol is critical to proper brain functioning. In light on this, one might consider what effect cholesterol reduction may have in the long term. The review authors point out that “dietary avoidance of fats and cholesterol along with over-zealous prescription of cholesterol-reducing medications over the same decades in which there has been a parallel rise in AD [Alzheimer’s disease] prevalence.”
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