Shows of the week June
25 2010
Shows of the Week June
28, 2010
Essential oil regime for cooking Recipe
ScienceDaily (May 23, 2010) — A natural defence mechanism against heart disease could be switched on by steroids sold as health supplements, according to researchers at the University of Leeds.---The University of Leeds biologists have identified a previously-unknown ion channel in human blood vessels that can limit the production of inflammatory cytokines -- proteins that drive the early stages of heart disease.----They found that this protective effect can be triggered by pregnenolone sulphate -- a molecule that is part of a family of 'fountain-of-youth' steroids. These steroids are so-called because of their apparent ability to improve energy, vision and memory.---Importantly, collaborative studies with surgeons at Leeds General infirmary have shown that this defence mechanism can be switched on in diseased blood vessels as well as in healthy vessels.--So-called 'fountain of youth' steroids are made naturally in the body, but levels decline rapidly with age. This has led to a market in synthetically made steroids that are promoted for their health benefits, such as pregnenolone and DHEA. Pregnenolone sulphate is in the same family of steroids but it is not sold as a health supplement.---"The effect that we have seen is really quite exciting and also unexpected," said Professor David Beech, who led the study. "However, we are absolutely not endorsing any claims made by manufacturers of any health supplements. Evidence from human trials is needed first."---A chemical profiling study indicated that the protective effect was not as strong when cholesterol was present too. This suggests that the expected benefits of 'fountain of youth' steroids will be much greater if they are used in combination with cholesterol-lowering drugs and/or other healthy lifestyle strategies such as diet and exercise.---"These 'fountain of youth' steroids are relatively cheap to make and some of them are already available as commercial products. So if we can show that this effect works in people as well as in lab-based studies, then it could be a cost-effective approach to addressing cardiovascular health problems that are becoming epidemic in our society and world-wide," Professor Beech added.---The paper is published in Circulation Research.--Story Source:--Adapted from materials provided by University of Leeds,
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Recipe for Pregnelone uptake—combine 1 capsule of pregnenolone with 1 capsule of MSM 1000mgs or Garlic ( kyolic formula 110 ) 1000mgs 0r Alpha lipoic acid 200 mgs—this will increase the intake and effect of the supplement and may even see better mental acquity—endurance—mood---Take first thing in the morning and midday and do not take after 2 pm or there maybe issues with sleep ~~~Using wheat germ oil as well with this can as well increase the availability for brain effect—the wheat germ oil also has some estrogenic effect that targets the brain in a positive manner as well as the uptake of octacosanol which increase oxygenating the cells and increases cellular longevity
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Eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes, a new study finds. --ScienceDaily (May 18, 2010) — In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes. In contrast, the researchers did not find any higher risk of heart disease or diabetes among individuals eating unprocessed red meat, such as from beef, pork, or lamb. This work is the first systematic review and meta-analysis of the worldwide evidence for how eating unprocessed red meat and processed meat relates to risk of cardiovascular diseases and diabetes.--"Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes," said Renata Micha, a research fellow in the department of epidemiology at HSPH and lead author of the study. "Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats."The study appears online May 17, 2010, on the website of the journal Circulation.The researchers, led by Renata Micha, a research fellow in the department of epidemiology, and HSPH colleagues Dariush Mozaffarian, assistant professor in the department of epidemiology and Sarah Wallace, junior research fellow in the department of epidemiology, systematically reviewed nearly 1,600 studies. Twenty relevant studies were identified, which included a total of 1,218,380 individuals from 10 countries on four continents (United States, Europe, Australia, and Asia).The researchers defined unprocessed red meat as any unprocessed meat from beef, lamb or pork, excluding poultry. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives; examples include bacon, salami, sausages, hot dogs or processed deli or luncheon meats. Vegetable or seafood protein sources were not evaluated in these studies.--The results showed that, on average, each 50 gram (1.8 oz) daily serving of processed meat (about 1-2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes. In contrast, eating unprocessed red meat was not associated with risk of developing heart disease or diabetes. Too few studies evaluated the relationship between eating meat and risk of stroke to enable the researchers to draw any conclusions.---
"Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors, which may have been different between people who were eating more versus less meats," said Mozaffarian. "Also, the lifestyle factors associated with eating unprocessed red meats and processed meats were similar, but only processed meats were linked to higher risk."----"When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol. In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives," said Micha. "This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats."---Dietary sodium (salt) is known to increase blood pressure, a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects which could increase risk of heart disease and diabetes. ---Given the differences in health risks seen with eating processed meats versus unprocessed red meats, these findings suggest that these types of meats should be studied separately in future research for health effects, including cancer, the authors said. For example, higher intake of total meat and processed meat has been associated with higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also suggest that more research is needed into which factors (especially salt and other preservatives) in meats are most important for health effects. --Current efforts to update the United States government's Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat.--"To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating. Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid," said Micha. "Based on our findings, eating one serving per week or less would be associated with relatively small risk."---Story Source: --Adapted from materials provided by Harvard School of Public Health.
Journal Reference: --Renata Micha, Sarah K. Wallace, Dariush Mozaffarian. Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis. Circulation, 2010; DOI: 10.1161/CIRCULATIONAHA.109.924977
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Lamb kofta with rosemary. Rosemary may cut down on the risk of compounds that can cause cancer in beef and perhaps other meats as well. ---ScienceDaily (May 18, 2010) — Spices will do more than just enhance the taste of ground beef. They may also cut down on the risk of compounds that can cause cancer.---J. Scott Smith, a Kansas State University food chemistry professor, has pursued different projects in recent years seeking ways to reduce heterocyclic amines (HCAs). HCAs are the carcinogenic compounds that are produced when muscle foods, such as ground beef patties, are barbecued, grilled, boiled or fried. Consuming HCAs through meat increases risk factors for colorectal, stomach, lung, pancreatic, mammary and prostate cancers.---Smith, in research supported by the Food Safety Consortium, found that certain spices containing natural antioxidants would reduce HCA levels by 40 percent when applied to beef patties during cooking.---"Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken," Smith said. "Cooked beef patties appear to be the cooked meat with the highest mutagenic activity and may be the most important source of HCAs in the human diet."---Previous studies have shown that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs, with HCAs increasing with higher temperatures and added cooking time. It's not a good idea to lower cooking temperatures too much, so antioxidant spices with phenolic compounds can block HCAs before they form during heating and still allow high temperatures to be maintained.--Smith's research team investigated six spices -- cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric -- and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.--Consumers can take advantage of the spices by integrating them into their cooking regimen. Previous research in his laboratory has demonstrated that some commercial rosemary extracts, available for purchase on the Internet, can inhibit HCA formation by 61 to 79 percent. Smith's earlier work also showed that Thai spices can inhibit HCA formation by 40 to 43 percent.---Smith said future research in this area will investigate what some marinades or powders can do to inhibit HCAs when applied to a cooked patties. His earlier project showed that marinating steaks with certain herbs, rosemary and other antioxidant spices also reduces HCAs.----Story Source:--Adapted from materials provided by University of Arkansas, Food Safety Consortium.
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Essential oil regime for cooking Recipe
Use 1-3 drops of rosemary in an oil you are going to cook with and add water to keep the oil cool and allow to fuse for about 2 minutes then add your meat---you can as well use a powder or dried herbs or fresh to achieve this---in some culture the allow these meats to be wrapped in the different herbs and after a half a day then prepare there meats knowing the time was allotted for the essential oils and the antioxidants of the herbs to be absorbed--
FYou can as well add water to your pan or container and add these herbs such as rosemary or thyme or oregano oil or sage to again offset the HCA levels while cooking and cooking at a low heat with a seal will increase the heat from steam and release the oils and antioxidants more effectively into whatever you are cooking
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Increased Alcohol Intake Associated With Decreased Risk Of Developing Rheumatoid Arthritis
ScienceDaily (June 2, 2009) — Health researchers at the University of East Anglia (UEA) have found that drinking two units of alcohol per day reduces the risk of developing gallstones by a third.---It was already known that alcohol intake has a protective effect against the formation of gallstones, but this new study establishes for the first time the precise quantitative effect of each unit of alcohol on the development of gallstones. ---Using questionnaires, investigators measured the dietary habits of 25,639 men and women and followed them for a 10-year period, during which time 267 patients developed gallstones. ---Participants in the study provided detailed information on the frequency and quantity of their alcohol intake. Researchers found that those who reported consuming two UK units of alcohol per day had a one-third reduction in their risk of developing gallstones.---Each unit of alcohol consumed per week reduced the chances of gallstones by three per cent. One UK unit of alcohol contains eight grams of alcohol; one standard drink in the US is equal to 14 grams of alcohol.----Researchers emphasized that their findings show the benefits of moderate alcohol intake but stress that excessive alcohol intake can cause health problems. Quantifying how much alcohol reduces the risk of gallstone development allows doctors to offer specific guidance without introducing the risk of excessive alcohol consumption. ---“These findings significantly increase our understanding of the development of gallstones,” said Dr Andrew Hart, senior lecturer in gastroenterology at UEA’s School of Medicine, Health Policy and Practice.“Once we examine all the factors related to their development in our study in the UK, including diet, exercise, body weight and alcohol intake, we can develop a precise understanding of what causes gallstones and how to prevent them.”---Dr Hart will present his findings on at the Digestive Disease Week annual meeting in Chicago on Sunday May 31.--Story Source:--Adapted from materials provided by University of East Anglia.
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ScienceDaily (June 18, 2007) — A new study suggests that alcohol may protect against rheumatoid arthritis, with three units a week exhibiting protective effects and ten units a week being more protective still. An alcohol consumption of three units per week or more also reduced the risk by smoking or by a genetic predisposition to RA.---An increased alcohol (ethanol) consumption of three or more units per week was associated with a decreased risk of developing RA (odds ratio 0.5, 95%; confidence interval 0.4 -- 0.7). The findings could improve understanding of the effects of lifestyle on the risk of developing RA and pave the way for new potential treatment approaches based on the apparently beneficial effects of alcohol. ---Henrik Källberg at the Karolinska Institutet, Stockholm, Sweden, who is a PhD student said, "Several previous studies have indicated a suppression of the immune system by alcohol and a recent study showed that it prevented development of destructive arthritis. However, until now, epidemiological investigations on the effects of alcohol on RA were scarce and inconsistent. These data now show not only that alcohol can protect against RA and reduce the risk conferred by smoking or susceptible genes, but also gives an idea of the relevant alcohol doses necessary." The EIRA research team that Henrik Källberg belongs to conducted a population-based case-control study of incident cases of RA (according to American College of Rheumatology (ACR) 1987 criteria) among those aged 18-70 years in a defined area of Sweden. Cases and randomly-selected controls completed an extensive questionnaire regarding lifestyle factors, including alcohol consumption and smoking habits. DNA from 1,204 cases and 871 controls was examined to detect the presence of HLA-DRB1 SE alleles (a marker indicating genetic risk factor for RA) and all cases were classified by presence of anti-CCP2 antibodies (anti-cyclic citrullinated peptide antibodies) to identify RA subtypes.---Gender-specific odds ratios for anti-CCP positive RA were calculated with 95% confidence intervals for subjects with different consumptions of alcohol (none, 3-5 units per week, >5 units per week), smoking and HLA-DRB1 SE alleles, compared with subjects less exposed to alcohol (0-3 units per week), using logistic regression models with adjustments made for possible confounders.---Professor Tore Kvien, President of EULAR, said, "These are very interesting findings and are the first observation, from epidemiological data, which now should be confirmed by further clinical studies before a firm conclusion can be achieved. Furthermore, we assert the need for caution in the interpretation of these data. The misuse of alcohol is associated with a number of social and medical problems and any positive implications of alcohol must be coupled with the importance of moderation in alcohol consumption in accordance with standard national guidelines."--- This information was presented at EULAR 2007, the Annual European Congress of Rheumatology in Barcelona, Spain.---Story Source:--Adapted from materials provided by European League Against Rheumatism,
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ScienceDaily (June 5, 2008) — Alcohol cuts the risk of developing rheumatoid arthritis by up to 50%, reveals research published ahead of print in the Annals of the Rheumatic Diseases.---The Scandinavian researchers base their findings on more than 2750 people taking part in two separate studies, which assessed environmental and genetic risk factors for rheumatoid arthritis.---Over half the participants (1650) had the disease and had been matched for age, sex, and residential locality with randomly selected members of the general public.---All participants were quizzed about their lifestyle, including how much they smoked and drank. And blood samples were taken to check for genetic risk factors.---The results showed that drinking alcohol was associated with a significantly lower risk of developing rheumatoid arthritis. And the more alcohol was consumed, the lower the risk of rheumatoid arthritis.--Among those who drank regularly, with the half the quarter with the highest consumption were up to 50% less likely to develop the disease compared who drank the least.---The effect was the same for both men and women.----Among those with antibodies to a specific group of proteins involved in the development of the disease, alcohol cut the risk most in smokers with genetic risk factors for rheumatoid arthritis.---Smoking is known to be a major environmental risk factor for developing rheumatoid arthritis, and this risk is further increased in those who carry these genetic variants.---The authors conclude that their research reinforces the importance of lifestyle factors in the development of the disease, and that giving up smoking remains the single most important preventive measure.----They point to recent experimental research by other authors, which showed that alcohol protected against the development and severity of rheumatoid arthritis, although it is not clear exactly how it does this.----And they draw parallels with the links between moderate alcohol consumption and a reduced risk of other inflammatory processes, such as cardiovascular disease.--Story Source:--Adapted from materials provided by BMJ-British Medical Journal
ScienceDaily (May 24, 2010) — Knowledge regarding environmental factors influencing the risk of Alzheimer's disease is surprisingly scarce, despite substantial research in this area. In particular, the roles of smoking and alcohol consumption still remain controversial. A new study published this month in the Journal of Alzheimer's Disease suggests a protective effect of alcohol consumption on the risk of Alzheimer's disease, particularly in women who do not smoke.---Researchers at the University of Valencia, the Generalitat Valenciana, and the Institut Municipal d'Investigació Mèdica, Barcelona, in Spain, carried out a study comparing personal and clinical antecedents of subjects affected with Alzheimer's disease with healthy people, both groups with the same age and gender distribution. Women included in the study were mainly light or moderate alcohol consumers. The risk of Alzheimer's disease was unaffected by any measure of tobacco consumption, but a protective effect of moderate alcohol consumption was observed, this effect being more evident in nonsmoker women.----"Our results suggest a protective effect of alcohol consumption, mostly in nonsmokers, and the need to consider interactions between tobacco and alcohol consumption, as well as interactions with gender, when assessing the effects of smoking and/or drinking on the risk of AD," according to lead investigator Ana M. Garcia, PhD, MPH, Department of Preventive Medicine and Public Health, University of Valencia.---"Interactive effects of smoking and drinking are supported by the fact that both alcohol and tobacco affect brain neuronal receptors."---Story Source:---Adapted from materials provided by IOS Press, via EurekAlert!, a service of AAAS.--Journal Reference:----Ana M. García, Nieves Ramón-Bou and Miquel Porta. Isolated and joint effects of tobacco and alcohol consumption on risk of Alzheimer's disease. Journal of Alzheimer's Disease, 2010; 20 (2): 577-586 DOI: 10.3233/JAD-2010-1399
ScienceDaily (Dec. 29, 2006) — Recent studies show promise for significantly reducing vascular aging by inactivating TNFa, which has been linked to blood vessel dysfunction and cell death. The related report by Csiszar et al., "Vasculoprotective effects of anti-TNFa treatment in aging," appears in the January issue of The American Journal of Pathology.----Age-related vascular diseases, including high blood pressure, heart attack and stroke, occur naturally, even in otherwise healthy individuals. Advanced age is also associated with increased levels of TNFa, a protein that can attack and destroy tumor cells but can also exacerbate chronic inflammatory diseases. To date, no studies have investigated the potential beneficial effects of TNFa inhibition in vascular aging, making this the first study of its kind. ---Csiszar and collegues treated aged rats with etanercept to test the hypothesis that anti-TNFa treatment exerts vasculoprotective effects in aging. Etanercept (Enbrel) is an FDA-approved drug that binds and inactivates circulating TNFa. Recent studies have demonstrated that anti-TNFa therapies, including etanercept, may improve inflammation-related vascular disease, including heart failure.---Csiszar and colleagues made four notable findings in their study. First, they confirmed that in advanced aging, increased TNFa levels were associated with significant impairment of vessel relaxation, which is required for proper regulation of blood pressure. ----Second, blocking TNFa via chronic etanercept treatment decreased cell death in aged vessels, demonstrating that increased TNFa levels likely contribute to age-related cardiovascular disease. Similar cell-protective effects were found when anti-TNFa antibodies were used in cell culture. ---Third, not only was TNFa released into the blood, where it can have systemic effects, but it is also expressed within blood vessel walls, where it can exert specific local effects.---Lastly, administration of TNFa to young arteries reproduced the features of vascular aging, such as blood vessel dysfunction and cell death, further confirming the role of TNFa in the aging of the cardiovascular system.--The knowledge that cardiovascular disease is the leading cause of death for both men and women in the U.S. underscores the significance of these findings. This treatment could one day lead us closer to better heart health as we age. ---This work was supported by grants from the American Heart Association, American Health Assistance Foundation, American Federation for Aging Research and National Institutes of Health.---Story Source:--Adapted from materials provided by American Journal of Pathology
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NUTMEG (Myristica fragrans Houtt.) ++ Synonym: M. officinalis L. f.
Activities (Nutmeg) — Abortifacient (f; EFS; HHB); Allergenic (1; PH2); Analgesic (f; AHP; APA; EFS); Antibacterial (1; APA); Anticancer (1; APA); Antiedemic (1; APA); Antiinflammatory (1; APA); Antioxidant (1; APA); Antiperistaltic (1; PH2); Antiseptic (1; PH2); Antitumor (1; APA); Aphrodisiac (f; APA; CRC; HHB); Astringent (f; CRC; EFS); Carminative (f; AHP; CRC; EFS); Digestive (f; CRC); Emmenagogue (f; APA); Euphoric (1; APA); Expectorant (f; HHB); Fungicide (1; APA); Hallucinogen (1; APA; CRC); Hepatotoxic (1; APA); Herbicide (1; CRC); Hypocholesterolemic (1; APA); Larvicide (1; APA); Narcotic (1; CRC); Poison (1; CRC); Psychotropic (1; CRC); Sedative (f; APA); Soporific (f; CRC; EFS); Stimulant (f; CRC; PHR); Stomachic (f; AHP; PHR). Indications (Nutmeg) — Agoraphobia (f; HHB); Anorexia (f; CRC); Arthrosis (f; JLH); Asthma (f; CRC); Bacteria (1; APA); Cancer (1; APA; CRC); Cancer, gum (f; CRC; JLH); Cancer, joint (f; CRC; JLH); Cancer, liver (f; CRC; JLH); Cancer, mouth (f; CRC; JLH); Cancer, spleen (f; CRC; JLH); Childbirth (f; CRC); Cholera (f; FEL; PH2); Cold (f; CRC; FEL); Colic (f; AHP; CRC; HHB); Cramp (f; CRC; PH2); Cystosis (f; CRC; MPI); Debility (f; PH2); Diarrhea (1; AHP; APA; PH2); Dysentery (1; CRC; PH2); Dysmenorrhea (f; HHB); Dyspepsia (f; AHP; APA; CRC; PH2); Fever (f; CRC; FEL; PH2); Fungus (1; APA); Gas (f; AHP; APA; CRC; PH2); Gastrosis (f; CRC; PHR; PH2); Headache (f; CRC; PH2); Heart (f; CRC); Heartburn (f; HHB); Hemorrhoid (f; CRC; FEL); Hepatosis (f; CRC); High Cholesterol (1; APA); Hypercalcemia (1; CRC); Hypochondria (f; HHB); Hysteria (f; HHB); Impotence (f; PH2); Induration (f; CRC; JLH); Infection (1; APA); Inflammation (1; APA; CRC; PH2); Insanity (f; CRC); Insomnia (f; APA; PH2); Lacrimosis (f; HHB); Leprosy (f; CRC); Leukorrhea (f; CRC; FEL); Lymphosis (f; CRC); Malaria (f; CRC; FEL; PH2); Mycosis (1; APA); Nausea (f; CRC); Nephrosis (f; APA; CRC); Nervousness (f; APA); Neuralgia (f; PH2); Neurasthenia (f; HHB); Neurosis (f; PH2); Ophthalmia (f; PH2); Pain (f; APA; AHP; APA; EFS); Paralysis (f; MPI); Pneumonia (f; FEL); Respirosis (f; CRC; PH2); Rheumatism (1; APA; CRC; MPI; PH2); Sciatica (f; CRC; MPI; PH2); Splenosis (f; CRC); Sprain (f; MPI); Stomachache (f; CRC; FEL; MPI); Stomatosis (f; APA); Swelling (1; APA); Toothache (f; APA); Tuberculosis (f; CRC); Tumor (1; APA; CRC; JLH); Urethrosis (f; MPI); UTI (f; CRC); Vomiting (f; PH2); Xerostomia (f; HHB). Dosages (Nutmeg) — 0.3–1 g powdered nutmeg (APA; PNC); 0.05–0.2 ml EO (APA; PNC); 5–20 grains nutmeg (FEL); 300–600 mg 5–10 ×/day (HHB); 1–3 drops EO, 2–3 ×/day (PH2); 2–10 ml tincture/day (PH2); 0.3–1 g powdered nutmeg (PH2). Contraindications, Interactions, and Side Effects (Nutmeg) — Class 2b. Contains safrole. May interact with MAO. CNS-active (AHP). “Hazards and/or side effects not known for proper therapeutic dosages” (PH2). Not to be used during pregnancy. Can trigger allergic dermatitis (PH2). More than 5 g powdered nutmeg or mace can cause acute panic, anxiety, coma, dizziness, double vision, drowsiness, excessive thirst, hallucinations, headache, liver pain, nausea, stomach pain, even death (AHP). “... as little as 2 whole nutmegs have been known to cause death in a little boy” (APA; FEL). Commission E reports contraindications for seed and aril: psychic disturbances by 5 g of seed, atropine-like action by 9 teaspoons of seed powder, abortion by higher doses. The EO contains the mutagenic and animal carcinogenic compound safrole. However, the use to correct smell or taste is permitted (AEH). On overdose, there may be hallucination and emesis; there may be frightening visions, a sensation of loss of limbs and a terrifying fear of impending death. Indeed, death has been reported from overdose (LRNP, September 1987).
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Nutmeg can be added to eggs
as a brain support—mixed with thyme and rosemary as well in a tea will do the
same-- 
Digestive
problems:
Nutmeg essential oil has an anesthetic and stimulating effect on the stomach and
intestines, increasing appetite and reducing nausea, vomiting and diarrhea. It
is a helpful remedy for many digestive problems, especially gastroenteritis.
Chinese
medicine:
In
China, nutmeg is used specifically for diarrhea, helping to bind and warm the
intestines and relieve abdominal pain and distension due to "cold."
Aphrodisiac: In
India, nutmeg has a long reputation as an aphrodisiac. Nutmeg is believed to
increase sexual stamina.
External
uses: Ointments
based on the fixed oil (nutmeg butter) are used to treat rheumatic conditions.
They have a counterirritant effect, stimulating blood flow to the area. In
India, nutmeg is ground into a paste and applied directly to areas of eczema and
ringworm
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Tajuddin, Ahmad S, Latif A, Qasmi IA, Amin KM.
Department of Ilmul Advia (Unani Pharmacology), Faculty of Unani Medicine, Aligarh Muslim University, Aligarh-202002, India. tajuddin_amu@rediffmail.com
BACKGROUND: Myristica fragrans Houtt. (nutmeg) has been mentioned in Unani medicine to be of value in the management of male sexual disorders. The present study was undertaken to evaluate the aphrodisiac effect of 50% ethanolic extract of nutmeg along with its likely adverse effects and acute toxicity using various animal models. METHODS: The suspension of the extract was administered (100, 250 and 500 mg/kg, p.o.) to different groups of male rats daily for seven days. The female rats involved in mating were made receptive by hormonal treatment. The general mating behaviour, libido and potency were studied and compared with the standard reference drug sildenafil citrate. Likely adverse effects and acute toxicity of the extract were also evaluated. RESULTS: Oral administration of the extract at the dose of 500 mg/kg, produced significant augmentation of sexual activity in male rats. It significantly increased the Mounting Frequency, Intromission Frequency, Intromission Latency and caused significant reduction in the Mounting Latency and Post Ejaculatory Interval. It also significantly increased Mounting Frequency with penile anaesthetization as well as Erections, Quick Flips, Long Flips and the aggregate of penile reflexes with penile stimulation. The extract was also observed to be devoid of any adverse effects and acute toxicity. CONCLUSION: The resultant significant and sustained increase in the sexual activity of normal male rats without any conspicuous adverse effects indicates that the 50% ethanolic extract of nutmeg possesses aphrodisiac activity, increasing both libido and potency, which might be attributed to its nervous stimulating property. The present study thus provides a scientific rationale for the traditional use of nutmeg in the management of male sexual disorders.
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Consumers Union Calls on U.S. to Support Genetically Modified Food Labeling Agreement
Just recently, I wrote about the connection between pesticides and ADHD. And you probably already know from other sources (including our research page on thyroid) that thyroid problems sometimes cause ADHD-like symptoms. Well, here's something that can give you all of the above and then some, at the same time - along with your strawberries! ---Indeed, if pending legislation goes through, you might want to think twice before slicing a strawberry from California into your cereal. Not because it is a salicylate, but because if this proposal is not stopped, California officials may bow to pressure from the world's largest pesticide company to approve spraying strawberry fields with methyl iodide. --- SEE MSDS on this---Not only is methyl iodide a known carcinogen that causes lung cancer by inhalation - thus putting agricultural workers and those living nearby at risk - but it is also a known neurotoxin and can damage fetal development. In studies on animals, the chemical damages thyroid gland development, often killing the babies in the last weeks of pregnancy. It is not clear what will happen to those babies who do not die, but may be born with damaged thyroid glands - a potential lifelong medical problem. ---Says Paul Towers of the group Pesticide Watch, "Our interpretation of the science is that methyl iodide is unsafe at any rate for use in California. We believe California has taken a step backward in terms of protecting health and the environment." Growers in California produce nearly half the nation's fruit, nuts and vegetables. It's important they hear as many voices as possible opposing methyl iodide.
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Red hot chili peppers. --ScienceDaily (June 3, 2010) — Scientists are reporting new evidence that capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body. Their study, which could lead to new treatments for obesity, appears in ACS' monthly Journal of Proteome Research.---Jong Won Yun and colleagues point out that obesity is a major public health threat worldwide, linked to diabetes, high blood pressure, heart disease, and other health problems. Laboratory studies have hinted that capsaicin may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering fat levels in the blood. Nobody, however, knows exactly how capsaicin might trigger such beneficial effects.---In an effort to find out, the scientists fed high-fat diets with or without capsaicin to lab rats used to study obesity. The capsaicin-treated rats lost 8 percent of their body weight and showed changes in levels of at least 20 key proteins found in fat. The altered proteins work to break down fats. "These changes provide valuable new molecular insights into the mechanism of the antiobesity effects of capsaicin," the scientists say.----Story Source:---The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Chemical Society.---Journal Reference:---Joo et al. Proteomic Analysis for Antiobesity Potential of Capsaicin on White Adipose Tissue in Rats Fed with a High Fat Diet. Journal of Proteome Research, 2010; 100419142343045 DOI: 10.1021/pr901175w
Recipe--- Use 1 tsp of cayenne pepper with 1 tsp of cinnamon with 1 to 2 drops of lugols and 2-3 tablespoon of honey---Mix well and use ½ tsp 1 -3 times a day before or after a meal---can be used as well before exercise
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Found in many salad dressings, pickles, and other foods, vinegar could help prevent accumulation of body fat and weight gain, scientists report---ScienceDaily (July 7, 2009) — Researchers in Japan are reporting new evidence that the ordinary vinegar — a staple in oil-and-vinegar salad dressings, pickles, and other foods — may live up to its age-old reputation in folk medicine as a health promoter. They are reporting new evidence that vinegar can help prevent accumulation of body fat and weight gain. ---Tomoo Kondo and colleagues note in the new study that vinegar has also been used as a folk medicine since ancient times. People have used it for a range of ills. Modern scientific research suggests that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels, and fat accumulation.---Their new study showed that laboratory mice fed a high-fat diet and given acetic acid developed significantly less body fat (up to 10 percent less) than other mice.---Importantly, the new research adds evidence to the belief that acetic acid fights fat by turning on genes for fatty acid oxidation enzymes. The genes churn out proteins involved in breaking down fats, thus suppressing body fat accumulation in the body.---
Recipe 2 –Take 1 whole bulb of garlic---take ½ cup of vinegar—blend for 5 minutes high speed and strain –use 1 tablespoon before or after a meal
To increase the fat utilization add 1 drop of lugols per tablespoon or add 20 drops to a 20 oz container of the cider /garlic mix then again 1 tsp 1-3 times a day
Recipe 2a---Take a whole garlic --- peel and place in blender—add 1 tsp of cayenne pepper to this and add several capsules of magnesium citrate or malate to this ( about 1000mgs ( 1 gram ) add either honey (1/4 cup ) or Wine ( ½ cup ) or Vinegar ( ½ cup ) or even aloe vera juice ( 1 cup ) blend till all the components are saturated and fused ( 8 minutes at high speed ) So you are using any one of the components with the mixes---you can combine if you like the aloe with the honey to make a elixor---you can add either vinegar or wine with the honey to create a more liquefied mix and use teaspoon amounts
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Yonkers, NY—Consumers Union, the nonprofit publisher of Consumer Reports, today called on the Obama Administration to endorse a compromise on guidelines for labeling of genetically modified (GM)/genetically engineered (GE) food, that was supported by the overwhelming majority of nations during international negotiations last week in Canada. Consumers Union again expressed serious concerns that the current U.S. position in opposition to the compromise on GE/GM labeling could create major problems in the long term for U.S. and foreign producers who want to label their products as free of GM/GE ingredients.---At a meeting that concluded last Friday in Quebec of the Codex Committee on Food Labeling (CCFL), an arm of Codex Alimentarius, the United Nations food standards agency, the U.S. fought for a guideline that Codex would not “suggest or imply that GM/GE foods are in any way different from other foods.” The U.S. also refused to agree to comprise language stating that Codex “recognizes that each country can adopt different approaches regarding labeling” of GM/GE foods. However the U.S. failed to rally support for its views. Out of the approximately 50 countries present for the discussion, the U.S. was supported in its position by only three other countries: Mexico, Costa Rica, and Argentina. The CCFL Chair decided that the guideline should be mediated in the near future in Brussels, with Ghana chairing the meeting, so that the countries would could try and reach a consensus. ---The U.S. opposes any draft Codex guideline that explicitly recognizes that there are differences between GE/GM food and non-GE/GM, or that states that countries can adopt different approaches to labeling of GE food, in line with existing Codex guidance. The U.S. position states that mandatory labeling of food as GE “is likely to create the impression that the labeled food is in some way different” and would therefore be “false, misleading or deceptive.” ---“The current U.S. position could potentially create significant problems for food producers in the U.S., and worldwide, who wish to indicate that their products contain no GE ingredients, as well as for countries that require labels on GE/GM food,” said Dr. Michael Hansen, senior scientist at Consumers Union, and the lead spokesperson for the 220-member Consumers International at the meeting. “The U.S. government clearly recognizes that there are differences between GE and non-GE food–USDA organic rules specifically state that GE seed cannot be used in organic production. The FDA has also taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible. It is unclear why the U.S. has taken a contrary position on GM/GE food at Codex.” ---Codex guidelines are widely adopted by developing countries and are used to settle trade challenges at the World Trade Organization (WTO). “The U.S. position at this international meeting is not consistent with the U.S. position at home. We urge the U.S. to bring its position at Codex into alignment with domestic policy and allow the compromise to go forward,” said Dr. Hansen.---Prior to the meeting, Consumers Union and more than 80 farmers, public health, environmental, and organic food organizations sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the FDA, and to Kathleen Merrigan, Deputy Secretary at the USDA, expressing serious concerns with the U.S. position. FDA and USDA are the lead agencies representing the U.S. government at Codex. A copy of the letter can be found online: http://www.consumersunion.org/pdf/Codex-comm-ltr-0410.pdf. In addition, more than 111,000 concerned citizens signed a petition, urging officials to change their position. A recent Consumers Union poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food.
http://www.consumersunion.org/pdf/Codex-comm-ltr-0410.pdf
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Anti Pain-- Recipe 3-- Recipe 3 a-- SPECIAL NOTE
Mannitol Boosts Effectiveness of Potential Cord Blood Treatment for Cerebral Palsy in Lab Animals
Recipe 4---
ØCapsaicin (administered orally or applied topically via a cream) alleviates Pain. When combo’s with ginger and rosemary can have a profound effect on reducing inflammation as well
Amino Acids
Glutamine reduces the sensation of Pain. research
Glycine alleviates Pain (by stimulating the production of Endorphins): However, Glycine cannot pass through the Blood-Brain barrier, so this effect may be difficult to achieve with supplemental Glycine.
ØLeucine alleviates Pain (by stimulating the production of Endorphins). BCAA Supplements or a Leucine Supplement
Methionine alleviates Pain (by stimulating the production of Endorphins). The Ø"D" or "DL" forms of Phenylalanine alleviate chronic Pain (by blocking the Enkephalinase enzyme that breaks down the Opioids involved in the suppression of Pain): This effect only occurs in some people - inexplicably Phenylalanine has no effect on some people's perception of Pain. Phenylalanine (especially the DL-ØPhenylalanine form) alleviates the Pain associated with Arthralgia (however ØPhenylalanine has no effect on the underlying cause of Arthralgia).
ØDL-Phenylalanine alleviates the Pain associated with Backache.
Phenylalanine improves the condition of Fibromyalgia patients (according to anecdotal reports).
Tryptophan (2,000 - 4,000 mg per day) increases the body's Pain threshold (the underlying mechanism for this aspect of Tryptophan may be that Tryptophan is required for the release of Beta-Endorphin, one of the body’s natural Pain relieving compounds).
Tyrosine alleviates Pain (by stimulating the production of Endorphins).
Enzymes
ØBromelain reduces the Pain associated with Wounds or Surgery (by minimizing the Inflammation and Edema associated with Wounds). research
ØPapain alleviates the Pain associated with the Inflammation caused by sports injuries or Surgery (in approximately 87% of patients).
ØSerrapeptase alleviates the Pain associated with Edema, Inflammation and Surgery. Especially when combined with B1 or benfotiamine the effect is amazing an within 4 weeks there is usually improvement not only in pain but in mobility and endurance
Hormones
ØMelatonin may increase tolerance to Pain. Being sleep deprived can further inflammation---so the deeper you seep the better you regenerate and the better your system deals with any inflammation
Minerals
Excessive sensitivity to Pain can occur as a result of Copper deficiency (Copper is essential for the production of Enkephalins which help to reduce the body’s perception of Pain). ( Parsley-Dandelion-Nettle-Kale-Chard-Thyme-Oregano )
Germanium very effectively alleviates Pain.
Peptides
ØEndorphins alleviate Pain by binding to (mu) Opioid Receptors located on Neurons within the Brain and Spinal Cord—Consume cocoa with cayenne
use phenylalanine with magnesium—tyrosine with ginger---5htp with rosemary
Bay leaf with
Beta-Endorphin inhibits the sensation of Pain.
Enkephalins alleviate Pain by binding to (delta) Opioid Receptors located on Neurons within the Brain and Spinal Cord).
Proteins
Whey Protein helps to alleviate Pain (the Tetrapeptides content of Whey Protein has Opioid-like activity).
Quinones
ØNordihydroguaiaretic Acid (NDGA) alleviates Pain. ( Chapparral )
Recreational Drugs
Alcohol (Ethanol) temporarily dulls the sense of Pain--Caution: Alcohol has many toxic side effects.
ØMarijuana alleviates Pain (by binding to Pain Receptors in the Brain): Be Aware of the laws regarding the use of this herb!
Sulfuric Compounds
ØDimethyl Sulfoxide (DMSO) alleviates Pain by inhibiting the conduction of Nerve Impulses associated with Pain in the smaller Nerve Fibers.
Methylsulfonylmethane (MSM) alleviates Pain (it is speculated that MSM may inhibit the transmission of Nerve Impulses associated with Pain).
Vitamins
Folic Acid alleviates Pain.
Inositol alleviates Pain.
ØVitamin B1 (1,000 - 4,000 mg per day) alleviates Pain.
Dosages of supplemental Vitamin B6 in excess of 2,000 mg per day impairs the sense of Pain --Caution: this extremely high dosage level of Vitamin B6 should not be practiced due to various toxic side effects associated with such a large dosage.
ØVitamin C alleviates Pain (by facilitating the production of painkilling Neurotransmitters and by inhibiting the production of Prostaglandin E2).
Volatile Oils
Dimethylvinylcarbinol (a constituent of Hops) alleviates Pain.
ØEugenol alleviates Pain. ( AllSPICE, CLOVE, Nutmeg, Cinnamon, Basil and Bay leaf—(Bay leaf has Parthenoloides which is a pain killer )
Fruit
Lime (juice applied topically to Teeth/Gums) alleviates the Pain associated with Toothache.
Herbs
American Ginseng alleviates Pain.
Black Cohosh reputedly alleviates Pain (due to the Salicylates content of Black Cohosh).
Blue Vervain alleviates Pain.
Burdock (root) reputedly alleviates Pain
Chamomile reduces the sensation of Pain.
ØChaparral alleviates Pain (due to the Nordihydroguaiaretic Acid (NDGA) content of Chaparral).
ØChillis alleviate Pain (due to their Capsaicin component).
ØCloves alleviate Pain (due to Eugenol).
Ø Feverfew
ØGinger alleviates Pain.
Hops alleviate Pain (due to the Dimethylvinylcarbinol content of Hops). research
Kava Kava helps to reduce Pain. research
Korean Ginseng alleviates Pain. research
ØNoni alleviates Pain (it functions as an analgesic). research
ØWillowbark alleviates Pain (due to Salicin which is chemically similar to Acetylsalicylic Acid [i.e. Aspirin]).
Zizyphus alleviates Pain.
Mushrooms
Reishi Mushrooms help to diminish the sensation of Pain (due to Ganoderic Acids).
Sprouts--Rye Sprouts (concentrated extracts of Rye Sprouts such as Oralmat) alleviate Pain (by inhibiting the endogenous production of Substance P).
Vegetables
Lettuce slightly alleviates Pain.
Radish (juice) alleviates the Pain associated with Burns and Insect Bites/Stings.
Other Treatments for Pain --Acupuncture reduces Pain (by stimulating the release of Endorphins).
ØRecipe 3—Pain mix when you add cayenne and camphor and peppermint and eucalyptus and wintergreen you have a pain killer for joint and muscle pains--- take 10 drops of peppermint, camphor, wintergreen, eucalyptus and put in a oil add melted beeswax to the oil ---I would suggest to get the oil in the blender and blend at high speed for 7 minutes while it is blending take the beeswax ( melt it first so that it is liquid { put in jar and then place jar in pot of warm water that is on the stove---increase heat til water is boiling } when you see the wax liquified then pout it into the blender while it is blending the oil ( open up just the centre piece fixture ( not the lid but the centre piece in the middle of the lid) and pour the heated wax into the blender avoid getting on you while this is doing this ( if you need to slow the speed down on the blender before applying this ) allow this to blend till you see it thicken and fuse---when done pour into a glass container---and apply this where there are aches and pains through out the body or if there is respiratory congestion or sinus issues apply in the chest and sinus areas.
ØRecipe 3 a—for serious pain use just straight DLPA and do 1 cap 3 times a day As well add Enzymes 5 times a day and when Pain hits this can make a huge difference ---and this is non addictive
ØSPECIAL NOTE---A lot of times pain is a result of overloaded poisons in the body –and as a result of this there needs to be a eating regimen change---to eliminate what is building up in the colon---the breads we eat the starches we consume the bananas and watermelon and the grapes and raisons and all the high glycemic fruits and foods we consume causes alcohol production inside of us weakening our intestinal lining allowing for these foods or pollutants or byproducts from our colon to leak back into the blood stream further poisoning ourselves and causing our internal organs to work harder at removing this stuff out because of the fact it has to re do the job because of the leaked poisons or worse the poisons that get trapped inside---so a change of eating habits is sometimes suggested---going on juice fast---increasing enzyme and vinegar up take 5-8 times a day—salad fast---increasing yogurt or kefir ( with fat and minimal sugar )using veges like cabbage ( especially fermented) taking B1 supplements and B5---again this can vary from person to person. Increasing MSM—COLOSTRUM—GLUTAMINE---increasing onion and apple in the diet due to the Quercitin content---these all have a regenerating effect on the colon esophagus—stomach and intestines healing the damages caused by these sugars—Using Gelatin as well will enable for a good recovery as well as using this in a juice to transport nutrients more effectively in the cells and tissues
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Cesar Borlongan, Ph.D., of the University of South Florida's Department of Neurosurgery and Brain Repair, led the study
ScienceDaily (June 1, 2010) — The sugar-alcohol compound mannitol improved the therapeutic effectiveness of human umbilical cord blood cells injected into neonatal rat models of cerebral palsy, reports a new international study led by the University of South Florida. The mannitol opened the blood-brain barrier by temporarily shrinking the tight endothelial cells that make up the barrier.---Intravenously-delivered human umbilical cord blood (HUCB) may offer therapeutic benefits to those suffering from cerebral palsy if the blood cells can get past the blood-brain barrier to the site of injury, the research team suggests. Their findings were recently published online in the Journal of Cellular and Molecular Medicine (14:4).---There is supportive treatment, but no cure for cerebral palsy, a group of neurological disorders caused by brain damage before birth or during infancy and characterized by impaired muscle coordination.---"The combination of mannitol and human umbilical cord blood treatment increased central nervous system levels of at least three neurotrophic factors -- glial cell line-derived neurotrophic factor, nerve growth factor and brain-derived neurotrophic factor," said Dr. Cesar Borlongan, the study's lead author and a professor in the University of South Florida College of Medicine's Department of Neurosurgery and Brain Repair.----The mannitol treatment did not increase the survival of human umbilical cord blood (HUCB) grafts, but by elevating the trophic factors HUBC combined with mannitol "could mediate robust functional improvement," according to Dr. Borlongan and his co-authors.--"Intravenous delivery of human umbilical cord blood alone promoted behavioral recovery in neonatal animal models of cerebral palsy, but their functional improvement was more pronounced when human umbilical cord blood transplantation was combined with mannitol," commented Dr. Borlongan.---He noted that the lab animals were administered a variety of post-treatment movement tests and that those receiving the combination treatment instead of HUCB alone or mannitol alone demonstrated the most motor improvement.----"Our results indicate a pivotal role played by mannitol permeabilization of the blood-brain barrier," Dr. Borlongan explained.---Since the neonatal study animals receiving the combined HUCB cells and mannitol exhibited the most robust neurotrophic factor up-regulation, the study also suggests that even the immature blood-brain barrier needs to be permeabilized to facilitate entry by HUCB and to promote trophic factor effects, added Dr. Borlongan. The long-held view is that young animals display immature, not fully developed blood-brain barriers. However, the researchers demonstrated that manipulating the immature barrier is still required to gain improved access of therapeutic substances from peripheral circulation to the brain."Also, the therapeutic effects were achieved without immunosuppression, which is often accompanied by harmful side effects," said Dr. Borlongan.--Previous work by the research team demonstrated that grafted cells need not cross the blood-brain barrier to rescue the injured brain in adult stroke-modeled animals. In those studies mannitol helped facilitate the entry of growth factors secreted by the grafted cells.---"Our present findings extend the usefulness of blood-brain barrier permeabilization in facilitating cell therapy for treating neonatal brain injury and potentially cerebral palsy," concluded Dr. Borlongan.---The research team included scientists from the University of South Florida's Center of Excellence for Aging and Brain Repair, the Medical College of Georgia Department of Neurology, Saneron CCEL Therapeutics, Tampa, Florida, and Cryopraxis Ciobiologica, Rio de Janeiro, Brazil.---Story Source:--The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of South Florida (USF Health), via EurekAlert!, a service of AAAS.---Journal Reference: T. Yasuhara, K. Hara, M. Maki, L. Xu, G. Yu, M. M. Ali, T. Masuda, S. J. Yu, E. K. Bae, T. Hayashi, N. Matsukawa, Y. Kaneko, N. Kuzmin-Nichols, S. Ellovitch, E. L. Cruz, S. K. Klasko, C. D. Sanberg, P. R. Sanberg, C. V. Borlongan. Mannitol facilitates neurotrophic factor up-regulation and behavioural recovery in neonatal hypoxic-ischaemic rats with human umbilical cord blood grafts. Journal of Cellular and Molecular Medicine, 2010; 14 (4): 914-921 DOI: 10.1111/j.1582-4934.2009.00671.x
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Planta Med. 2010 Feb;76(2):128-32--Authors: Wu YX, Fang X
The ubiquitin-proteasome pathway has an important role in regulating apoptosis and the cell cycle. The function of proteasomes is mediated by three main catalytic activities: (1) chymotrypsin-like (CT-L), (2) trypsin-like (T-L), and (3) peptidylglutamyl peptide hydrolyzing (PGPH). Recently, proteasome inhibitors have been revealed to have an antitumor effect, and have been used to treat cancers such as multiple myeloma. Previous studies have reported that some flavonoids can inhibit proteasome activity in tumor cells. To further investigate the proteasome-inhibitory mechanism of flavonoids, we examined the effects of the plant flavonoids apigenin, chrysin, and luteolin on the three individual catalytic activities in various cancer cell lines. Using fluorogenic substrates specific for proteasome catalytic subunits, we demonstrated the subunit specificity of each flavonoid. Addition of apigenin, chrysin and luteolin inhibited CT-L and T-L catalytic activities in a dose-dependent manner, whereas their effect on PGPH catalytic activity was weak. Our study suggested that these flavonoids have a specific role in inhibition of CT-L and T-L proteasome catalytic activities.---PMID: 19653143 [PubMed - indexed for MEDLINE]
Recipe 4 –
Take 2 bundles of parsley with 1 bundle of dandelion ( you can add 1-2 sprigs of Rosemary ) and add a sprig or 2 of peppermint—add water into a blender---and blend till all purreed---then strain and add to glass jar---and use as much as you can handle 1-2 oz per use would be a good place to start
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Paper Industry Tests Genetically Altered Trees
Paper Industry Tests Genetically Altered Trees
Paper industry to plant test forests of genetically altered eucalyptus in 7 Southern states
The commercial paper industry's plans to plant forests of genetically altered eucalyptus trees in seven Southern states have generated more cries from critics worried that such a large introduction of a bioengineered nonnative plant could throw natural ecosystems out of whack. --ArborGen, a biotechnology venture affiliated with three large paper companies, got U.S. Department of Agriculture approval last month for field trials involving as many as 250,000 trees planted at 29 sites during the next few years. Much smaller lots of the genetically altered trees have been growing in some of the states for years. --Australian eucalyptus trees grow faster than native hardwoods and produce high-quality pulp perfect for paper production, but thus far, they have been able to thrive only in very warm climates. South Carolina-based ArborGen genetically altered the trees to withstand freezing temperatures, and the idea with the test forests is to see how far north they can now be grown.--The test sites will cover a total of about 300 acres in Florida , South Carolina , Texas , Alabama, Mississippi , Georgia and Louisiana.---While genetically engineered crops such as corn and soybeans have become common, ArborGen's experiment marks the first large planting of designer trees in the United States. The company says plantations of hearty, faster-growing eucalyptus could produce more timber in a smaller area and allow conservation of natural forests.---But critics say that despite the USDA's assurance that the trees pose no environmental threat, not enough is known about their effect on natural surroundings.---"We have many reservations about it," said Neil J. Carman, a biologist who serves on the Sierra Club's genetic engineering committee. "We don't think the scientific evidence is in yet that says this is a good idea."---Anne Petermann, executive director of the activist group Global Justice Ecology Project, said eucalyptus trees are invasive, require vast amounts of water that could reduce groundwater levels, and increase the wildfire risk because they are so flammable---This is quite a dangerous tree to be mass planting," Petermann said. ---But ArborGen CEO Barbara Wells said eucalyptus trees have not proven invasive in dozens of tropical countries where they are widely grown on plantations. Also, ArborGen genetically modified the trees to limit their ability to disperse seed and spread. Although the new field trials will significantly increase the number of genetically engineered trees being grown, Wells called it "very confined research."---"The total is 300 acres, but when you're doing tree research, that really is very small acreage," she said, noting that about 20,000 acres of genetically unaltered eucalyptus trees are already grown in central and southern Florida for production of wood chips and mulch. The new test forests will show whether the genetically altered trees can thrive farther north in Florida, where freezing temperatures can occur in the winter.---Donald Rockwood, a professor emeritus in the University of Florida's School of Forest Resources and Conservation, has worked for about 30 years on developing eucalyptus trees that thrive in Florida. He uses traditional breeding techniques, not genetic modification.---The genetically unaltered trees growing in controlled plantations in Florida have not proven invasive, are relatively efficient users of water and are no more flammable than other hardwoods, said Rockwood, who was hired by ArborGen to do a report on eucalyptus trees' invasiveness because of his experience working with them at the university.---Still, Rockwood said, introduction of any genetically altered species poses risks. For example, the gene that makes the trees resistant to cold could be transferred to surrounding plants, allowing them to spread farther north than nature intended.--"It certainly needs to be done carefully, it needs to be regulated and there needs to be a period of well-defined observations," Rockwood said.--The ArborGen trees will be planted in seven counties throughout Florida, four counties each in South Carolina and Texas , two each in Alabama and Mississippi and single counties in Georgia and Louisiana. Rockwood said they can grow about 25 feet per year and be ready to harvest in less than three years. ArborGen is a joint venture of International Paper , MeadWestvaco and Rubicon Ltd.
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Shaun Chaiyabhat ---6:21 PM CDT, June 1, 2010
FAST FACTS:
(Memphis 6/1/2010) A mystery is unfolding across MidSouth farms.
Something is killing crops, trees, even weeds and nobody can explain why.
Farmers are scratching their heads and some are worried their crops may be lost
to the mysterious plague.----It's happening along a large swath of land near the
Shelby and Tipton county border along Herring Hill
Road and elsewhere near the Mississippi River bottoms.---Tiny dots
appear to have burned onto leaves of all types of plants, and they appear
different depending on the plant.---On corn
stalks, the dots seem to turn white in the center.---On other plants,
a white dust speckles the leaves and then destroys the green life underneath.---"We
found it all in the herbs, in the flowers, in the plum tree, in the weeds," said
organic farmer Toni Holt. "It's apparently in everything."--Holt
grows organic produce that she sells at area farmers' markets.---As she and
other farmers inspect the new growth covered in the perplexing plague, they
fear their entire crop may be lost. Less than ten miles from Holt's crops,
the damage could possibly hit hundreds of acres of corn at Wilder Farms.--It
appears to have hit everything in its path.---There does not seem to be anything
in common with the affected plants.--The Holts raise organic crops, so they
don't spray pesticides on any of their fruits and vegetables.---The first
thought among some was a new parasite or insect caused the damage, but Wilder
farms sprays pesticides and the damage there is exactly the same.--Farmers
first noticed the damaging dots over the weekend.---Then Holt came home to find
baby birds dead in their nests.---"There are two dead birds hanging out of two
different bird houses, so we're concerned about that. We don't know if it's
related, but it's alarming," said Holt. "We've got horses, we're concerned about
the horses on the grass. We've got chickens. We sell our eggs at the market."--Farmers
we spoke with are convinced something in the air caused this damage.
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ScienceDaily (Aug. 12, 2007) — Concentrated chemicals derived from green tea dramatically boosted production of a group of key detoxification enzymes in people with low levels of these beneficial proteins, according to researchers at Arizona Cancer Center. --These findings, published in the August issue of Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research, suggest that a green tea concentrate might help some people strengthen their metabolic defense against toxins capable of causing cancer.---In a study of 42 people, the concentrate -- composed of chemicals known as green tea catechins in amounts equal to that found in 8-16 cups of green tea -- boosted production of the enzymes, which belong to the glutathione S-transferase (GST) family, by as much as 80 percent in some participants.----GST enzymes are believed to be crucial to the body's defense against cancer-causing chemicals and other toxins, according to the study's lead investigator, H.-H. Sherry Chow, Ph.D., a research associate professor at the University of Arizona. They modify the cancer-causing molecules that would otherwise damage cellular DNA, thus rendering them inert. "They actually convert known carcinogens to non-toxic chemicals, and studies have shown a correlation between deficient expression of these enzymes and increased risk of developing some cancers," Chow said. "Expression of this enzyme varies dramatically in people due to genetic variation and environmental factors," Chow added. "Green tea catechins somehow increase gene expression of these enzymes, which can be an advantage to people with low levels to start with."---Green tea has long been of interest to researchers given studies that have shown populations in which it is often consumed, such as the Chinese and Japanese, generally have lower rates of cancer. To find out if green tea can protect against cancer, the NCI has sponsored a number of rigorous scientific studies testing capsules of the extract, Polyphenon E, that have been prepared in Japan to meet exact specifications. These pills contain epigallocatechin gallate (EGCG), a catechin known for its potent antioxidant activity, and are currently being tested against a variety of cancers in clinical trials.---This study was designed to see if green tea catechin concentrate had any effect on the levels of GST enzymes in healthy individuals research that could explain the tea's anti-cancer properties. Healthy volunteers were asked to abstain from consuming any tea or tea-related products for four weeks. At the end of this "washout period," blood was drawn and baseline GST enzyme levels were determined for each participant. Then, the volunteers were asked to take four Polyphenon E capsules, for a total of 800 milligrams of EGCG, each morning on an empty stomach for four weeks and to abstain from drinking tea or eating many cruciferous vegetables, which contain other beneficial chemicals. Another blood sample was taken after four weeks, and GST activity was determined. ----Researchers found that use of Polyphenon E enhanced GST activity when data from all participants were included for analysis. But it had its most significant effect in volunteers whose baseline blood measurements showed low GST activity -- an 80 percent increase compared to baseline GST activity. Activity did not change in volunteers with medium GST expression, or in those with the highest levels, GST seemed to decrease slightly although researchers believe that decline was due to random variation.---"This is the first clinical study to show proof that chemicals in green tea can increase detoxification enzymes in humans," Chow said. "There may be other mechanism in play by which green tea may protect against cancer development, but this is a good place to start."--The NCI supported the study and researchers from NCI also participated in conducting the study.----Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Association for Cancer Research.
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ScienceDaily (Apr. 10, 2008) — Increased consumption of teas rich in catechins is associated with reduced risk of stomach, colon and other gastrointestinal cancers. However, the effects of digestion on the anticancer activity of tea catechins have largely been ignored. A study by nutrition researchers at The Ohio State University and Purdue University found that the digestive process could both alter the structure of the tea catechins and their anticancer activity. --Fabiola Gutierrez Orozco, a graduate student in the laboratory of Dr. Joshua Bomser, The Ohio State University, presented study results on April 7 at Experimental Biology 2008 in San Diego. Other co-authors of the study are Dr. Marti Cenky of Ohio State; Dr. Mario G. Ferruzzi and Rodney Green, a graduate student in the Ferruzzi laboratory, of Purdue University. The presentation at Experimental Biology is part of the scientific program of the American Society for Nutrition.---Using a model simulating gastric and small-intestinal digestion, the researchers treated gastric cancer cells and colon cancer cell lines with digested and undigested (parent) extracts of green, tea, black tea, and a combination of the most active tea catechins (EGCG/EGC). In colon cells, digestion of both the green tea extracts and the catechin combination significantly reduced anticancer activity compared to undigested parent extracts. Black tea, on the other hand, showed the same anticancer activity for both parent and digested extracts.---Digestion and the type of tea made a difference in terms of anticancer activity. In addition, the anticancer activity of the tea extracts differed between gastric and colon cancer cell lines. In gastric cancer cells, the undigested extracts were 50 percent less effective than in colon cancer cells.
What does the new study show us?
First, says Dr. Bomser, it points out that better understanding the impact of digestion on tea could lead to changes in how we formulate products in order to protect and enhance their anticancer activity. It also could change how we prepare tea now. In a study from Dr. Ferruzzi's laboratory published last November, for example, he found that adding citrus (such as lemon juice) or ascorbic acid to green tea protected the catechins from digestive degradation. Lemon juice caused 80 percent of tea's catechins to remain available for the body to absorb.---Second, say the researchers, some of the digestive changes may impact anti-cancer activities. Work in Dr. Ferruzzi's laboratory has shown that digestion can alter the structure of polyphenols, degrading and destroying some while forming others. His laboratory is currently identifying these new compounds and testing their own anticancer activity.---Third, the findings of digestive impact on tea catechins are likely also true for other bioactive compounds in foods. Dr. Bomser points out that the active compound in broccoli, for example, is not released until chewing and the digestive process begins. How do we formulate food to prevent degradation and perhaps enhance anti-cancer activity?---And fourth, say the researchers, the epidemiological findings of protective impact of teas rich in the unstable, easily degraded catechins may indicate that other compounds in tea are responsible, in part, for this anticancer activity. Further research is necessary to identify these compounds and to understand the impact of digestion on their anticancer activity.----Funding for this work comes from the National Cancer Institute.--Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Federation of American Societies for Experimental Biology, via EurekAlert!, a service of AAAS.
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Take 1 tablespoon of green tea ( gun powder green tea---or anything you may have ) add 2-3 sprigs of dried rosemary---boil them for a tea---extract them to make something stronger---tincture them to make them even more potent and you can even distill them---Rosemary has over 20 antioxidants as well as antinflammatory components as well so in combination you will see s synergy with these 2
Take your 1-2 tablespoon of gun powder tea ( any green tea) and add equal amounts of Ascorbic Acid and blend til fused or saturated with each other --Sift then place powder in a capsule and use as a supplement---Again the ascorbic acid increases the effect by up to 80%
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In what could lead to a major advance in the treatment of prostate cancer, scientists now know exactly why polyphenols in red wine and green tea inhibit cancer growth. ---ScienceDaily (June 11, 2010) — In what could lead to a major advance in the treatment of prostate cancer, scientists now know exactly why polyphenols in red wine and green tea inhibit cancer growth. This new discovery, published online in The FASEB Journal, explains how antioxidants in red wine and green tea produce a combined effect to disrupt an important cell signaling pathway necessary for prostate cancer growth. This finding is important because it may lead to the development of drugs that could stop or slow cancer progression, or improve current treatments.---"Not only does SphK1/S1P signaling pathway play a role in prostate cancer, but it also plays a role in other cancers, such as colon cancer, breast cancer, and gastric cancers," said Gerald Weissmann, MD, editor-in-chief of The FASEB Journal. "Even if future studies show that drinking red wine and green tea isn't as effective in humans as we hope, knowing that the compounds in those drinks disrupts this pathway is an important step toward developing drugs that hit the same target."---Scientists conducted in vitro experiments which showed that the inhibition of the sphingosine kinase-1/sphingosine 1-phosphate (SphK1/S1P) pathway was essential for green tea and wine polyphenols to kill prostate cancer cells. Next, mice genetically altered to develop a human prostate cancer tumor were either treated or not treated with green tea and wine polyphenols. The treated mice showed reduced tumor growth as a result of the inhibited SphK1/S1P pathway. To mimic the preventive effects of polyphenols, another experiment used three groups of mice given drinking water, drinking water with a green tea compound known as EGCg, or drinking water with a different green tea compound, polyphenon E. Human prostate cancer cells were implanted in the mice and results showed a dramatic decrease in tumor size in the mice drinking the EGCg or polyphenon E mixtures.---"The profound impact that the antioxidants in red wine and green tea have on our bodies is more than anyone would have dreamt just 25 years ago," Weissmann added. "As long as they are taken in moderation, all signs show that red wine and green tea may be ranked among the most potent 'health foods' we know."---Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Federation of American Societies for Experimental Biology, via EurekAlert!, a service of AAAS.---Journal Reference:---L. Brizuela, A. Dayon, N. Doumerc, I. Ader, M. Golzio, J.-C. Izard, Y. Hara, B. Malavaud, O. Cuvillier. The sphingosine kinase-1 survival pathway is a molecular target for the tumor-suppressive tea and wine polyphenols in prostate cancer. The FASEB Journal, 2010; DOI: 10.1096/fj.10-160838
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ScienceDaily (Apr. 4, 2010) — Essential oils could be a cheap and effective alternative to antibiotics and potentially used to combat drug-resistant hospital superbugs, according to research presented at the Society for General Microbiology's spring meeting in Edinburgh.---Professor Yiannis Samaras and Dr Effimia Eriotou, from the Technological Educational Institute of Ionian Islands, in Greece, who led the research, tested the antimicrobial activity of eight plant essential oils. They found that thyme essential oil was the most effective and was able to almost completely eliminate bacteria within 60 minutes.-----The essential oils of thyme and cinnamon were found to be particularly efficient antibacterial agents against a range of Staphylococcus species. Strains of these bacteria are common inhabitants of the skin and some may cause infection in immunocompromised individuals. Drug-resistant strains, such as meticillin-resistant Staphylococcus aureus (MRSA) are extremely difficult to treat. "Not only are essential oils a cheap and effective treatment option for antibiotic-resistant strains, but decreased use of antibiotics will help minimise the risk of new strains of antibiotic resistant micro-organisms emerging," said Professor Samaras.---Essential oils have been recognised for hundreds of years for their therapeutic properties, although very little is still known about how they exert their antimicrobial effects in humans. Australian aborigines used Tea tree oil to treat colds, sore throats, skin infections and insect bites and the remedy was sold commercially as a medicinal antiseptic from the early 20th century. Various scientific studies have demonstrated that essential oils are not only well tolerated, but are effective against a range of bacterial and fungal species. Their therapeutic value has been shown for the treatment of a variety of conditions, including acne, dandruff, head lice and oral infections.---The Greek team believes essential oils could have diverse medical and industrial applications. "The oils -- or their active ingredients -- could be easily incorporated into antimicrobial creams or gels for external application. In the food industry the impregnation of food packaging with essential oils has already been successfully trialed. They could also be included in food stuffs to replace synthetic chemicals that act as preservatives," they said.--Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Society for General Microbiology, via EurekAlert!, a service of AAAS
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A new study in by Spanish researchers suggests that cloves are the best natural antioxidant. ---ScienceDaily (Mar. 19, 2010) — Using spices eaten in the Mediterranean diet as natural antioxidants is a good way forward for the food industry, given the beneficial health effects of these products. This has been shown by researchers from the Miguel Hernández University (UMH), who have put the clove in first place.--Researchers from the Miguel Hernández University have identified cloves (Syzygium aromaticum) as the best antioxidant spice, due to the fact they contain high levels of phenolic compounds, as well as having other properties.---"Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well, and was the best iron reducer," says Juana Fernández-López, one of the authors of the study and a researcher at the UMH.---As a result, the research study published in the latest issue of the Flavour and Fragrance Journal ranks this spice as the best natural antioxidant.---"The results show that use of the natural oxidants occurring in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry, as long as the organoleptic characteristics of the food product are not affected," adds the researcher.---"These substances exhibit high antioxidant capacity, and could have beneficial effects for health," says the researcher---The team also evaluated the antioxidant effect of the essential oils from other spices used in the Mediterranean diet -- oregano (Origanum vulgare), thyme (Thymus vulgaris), rosemary, (Rosmarinus funcionarios cinalis) and sage (Salvia funcionarios cinalis).---The objective of the study is to enable these spices to be incorporated into food products (above all meat products) as natural antioxidants.
Changing the food industry
"Lipid oxidation is one of the main reasons for foods deteriorating, and causes a significant reduction in their nutritional value, as well as loss of taste," says Fernández-López.---These alterations lead to a reduction in the useful lifespan of the food product. To avoid such deterioration, the food industry uses synthetic antioxidants in its products. However, as these are chemical compounds, questions have been raised about their potential toxicity and side-effects.---As a result, there is a growing interest in using plant-based products (spices, aromatic and medicinal plants) with potential antioxidant activity, in order to replace the synthetic antioxidants with "natural" substances.----Story Source: --The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by FECYT - Spanish Foundation for Science and Technology, via EurekAlert!, a service of AAAS.---Journal Reference: Manuel Viuda-Martos, Yolanda Ruiz Navajas, Elena Sánchez Zapata, Juana Fernández-López y José A. Pérez-Álvarez. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour and Fragrance Journal, 2010; 25 (1): 13 DOI: 10.1002/ffj.1951
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Agricultural Aromatherapy- Lavender Oil As Natural Herbicide
ScienceDaily (May 21, 2009) — Could essential oils extracted from lavender be used as a natural herbicide to prevent weed growth among crops? Research carried out in Italy and reported in the current issue of the International Journal of Environment and Health suggests the answer may be yes.---Elena Sturchio of the National Institute of Health and Safety at Work in Rome and colleagues there and at the Department of Infectious and Tropical Diseases, and the Department Crop Production, at Tuscia University, in Viterbo, have investigated the inhibitory effects on weed growth of aromatic oils, or mixtures of phytochemicals, from plants such as lavender, Lavandula officinalis.---Essential oils, are as the name suggests, often the plant's "essence" in terms of odour. Essential oils are complex chemical mixtures of natural products made by the plant for its own purposes, including terpenes, alcohols, aldehydes and phenols. Indeed, several plant essential oils are present as natural inbuilt herbicides and pesticides.---Synthetic pesticides and herbicides have been in common use for decades and have protected crops from parasites, insects, bacteria, viruses, fungi, and eliminated weeds. However, by virtue of their design, these substances are toxic and in some cases thought to be carcinogenic. Their incorrect use or inadvertent exposure have been the focus of numerous studies on animal and human health, the results of which have led to serious initiatives to find alternative approaches to pest and weed control.----Other researchers have investigated the potential of essential oils from cinnamon plants, and peppermint to prevent seed germination of some weed species found in the Mediterranean region.---Sturchio and colleagues have investigated the effects of lavender oil on root growth in a plant, Vicia faba in trials. This weed has large chromosomes and so was also amenable to studies in the laboratory that investigated the genetic toxicity of the essential oil on the weed. Their analysis showed the oil to be effective at killing the weed even at low concentration. Moreover, the oil affects growth of soil microbes and fungi involved in crop growth.---The team concludes that, "Essential oils could be useful as potential bioherbicides as an alternative strategy to the chemical remedy." They add that, "The use of phytochemicals permits the development for more sustainable agriculture at low environmental impact. Further studies are now needed to evaluate use of such oils "in the field".--The team points out that the oils would most likely be used either before planting or prior to transplantation of seedlings, so the essential oil would not have toxicity effects on the crop itself. Sturchio adds that, "essential oils are not accumulated in the environment, because of their low persistence due to the easy degradation by microbial and enzyme activity. This aspect could represent an advantage compared to the bioaccumulation of chemicals on soil."---Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Inderscience, via AlphaGalileo.--- Journal Reference Miriam Zanellato, Eva Masciarelli, Laura Casorri, Priscilla Boccia, Elena Sturchio, Mario Pezzella, Andrea Cavalieri, Fabio Caporali. The essential oils in agriculture as an alternative strategy to herbicides: a case study. International Journal of Environment and Health, 2009; 3 (2): 198 DOI: 10.1504/IJENVH.2009.024878
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ScienceDaily (Dec. 3, 2007) — Grape-seed extract is a viable natural alternative to synthetic ingredients that preserve meat quality in pre-cooked, frozen and refrigerated ready-to-eat meals, such as individual diet entrees or family-sized trays of frozen lasagna, according to a new University of Illinois study published in the Journal of Food Science.---"In the last five years, the section of the supermarket that contains fully cooked, ready-to-eat products has grown tremendously as consumer demand for convenience foods has increased. I'd estimate that 10 percent of all meals served at home feature these foods," said Susan Brewer, a U of I professor of food science.----For years, the food industry has been using synthetic ingredients--BHA, BHT, and TBHQ--to preserve the quality of meats in precooked foods by slowing the oxidation of fats. But Brewer's study shows that a natural product may be an even more effective antioxidant.---That product, grape-seed extract, is a byproduct of fermentation, and its efficacy is due mainly to its phenolic compounds, she said. ---"We've known for years that certain natural compounds, including some herbs and spices, have powerful antioxidant activity. Food scientists have been trying to isolate the flavoring parts of these spices from the components that have the functional effects we're looking for," she said.---Brewer was frankly skeptical when a study to determine the effectiveness of grape-seed extract in preserving the quality of pre-cooked meats was suggested to her.---"But we've done three studies in a row now, and I'm a believer," she said.---Brewer and her graduate student Martha Rojas compared the natural antioxidants oregano, rosemary, and grape-seed extract in a study that evaluated their effectiveness in cooked, reheated beef and pork at different concentrations, for different lengths of time, and at different temperatures.---The meat was then evaluated for oxidative markers and sensory attributes by a 10-member panel. "The higher concentration of grape-seed extract yielded better results than we see with synthetics, which is certainly not what you'd expect. Synthetics, after all, have been engineered to maximize effectiveness, but sometimes Mother Nature comes up with a better product."----Another plus was that the sensory panel couldn't detect grape-seed extract in the products it tested, whereas foods containing oregano and rosemary retained an herbal odor. "They must be carrying some of the volatile aroma compounds at low levels," the researcher said.---Studies are ongoing in Brewer's lab, this time comparing the efficacy and sensory qualities of natural versus synthetic antioxidants.----"I really think grape-seed extract is a viable, natural way to preserve meat quality in the precooked entrees that are so popular now," she said. "And, when companies can use the word natural on a label, it's attractive to consumers. It takes some of the guilt out of using a convenience food."---Brewer and Rojas co-authored the study, which was funded by Kikkoman. ---Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of Illinois at Urbana-Champaign, via EurekAlert!, a service of AAAS.
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Recipe B1—Take your GSE and add 5-10 drops in a glass container then add 2 oz of distilled water and percuss this til there is a complete fusing---then add a spray mister and Now you can apply this on your meats you can add this to butter---anything that is consumed with fat you may want to spray on this so that when the food is in you it will assist in maintain a good healthy fat flow with the damaging side effects
Recipe B2 Take the essential oil of Lavender and add 5-10 drops in a glass and add just one cap of vodka to the this and then add the rest distilled water or reverse osmosis---shake well and then proceed to use a glass spray bottle and spray the plants
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Shows of the week June 25 2010
Antioxidant and antimutagenic activity of Carum copticum fruit extracts
Coffee Might Guard Against Head, Neck Cancers
Kent Rogers of Wake Forest has successfully cultivated a vegetable garden in bales of straw. Carolina Country’s report on his idea last year drew attention from gardeners and others across the state. Kent points out that the method produces good-looking, healthy plants without weeds, and is especially convenient for people who don’t have a large plot of ground to till, or who are physically unable to do a lot of kneeling, bending, raking and hoeing. Here is some of his advice for people interested in straw bale gardening.
Preparing Your Bales
It takes 10 days to prepare your bales.
Straw bale gardening
I use containers a lot and raised beds are a must. Besides being easier on the back they help keep pests out of the garden. I have also set up most raised beds to be instant hoop greenhouses.--When my back was the worst I started doing hillside gardens and I even planted some of my crops in straw bales. Straw bale gardens are actually fun and have a unique look. The only thing with a straw bale garden is that it is best to use transplants. I have started the plants from seeds but my normal success rate is off so I cheat and go for the transplants!
Straw Bale Garden
To make a straw bale garden buy a few straw bales. How many you pick up will depend on how big you want your garden to be. A bale is usually about 2 foot by 3 or 4 foot in size.---Straw bales are better than hay bales, Hay has more weed seeds and why bring weeds into your yard?
Straw Bale Garden Design
Lay your straw bales out where you want your garden flat side down. You can lay them out in a line or get creative and make a design. I laid my garden out in a mini maze with enough room to get the mower between the bales. I also had a bench in the center so I had a fun place to sit.---The next step takes a few days. During this time you can be hardening off your transplants.---What you need to do is wet the straw bales down thoroughly several times a day for a couple of days. I also make a compost tea mix and let that soak in the top of the bales. This gives the bales a good deep soaking of water, which it will hold for a long time and the fertilizer soaks in and add nutrients to the bale that the plants will get.
Planting your Straw Bale Garden
Decide what plants you are going to plant so that you know how much space you want between plants. Next remove some of the straw where you want the plants. I usually take out 6 inches across and 8 inches deep. Fill the hole with good composting soil or a mix or garden soil and potting soil Water well and let sit for a few hours. Put more soil in if the soil level goes down.---I wait till its cloudy or close to 5 or 6p.m. in the afternoon when the sun isn’t so hot. Your transplants will appreciate being transplanted when the sun isn’t beating down on them.---Plant your transplants and water. After this garden is planted treat it like a normal garden. Water the plants when they need it and if it’s a very dry summer water the bales for a deep watering.---I have planted tomatoes, potatoes, squash, greens, peppers, gourds and flowers in the bales. I didn’t try tall plants like sunflowers. I also staked tomatoes and peppers just like I do in a regular garden.--When the season is over, harvest your crops. One thing I did do later in the fall was cover the sides of the bales with black plastic. This kept the bales warmer and my crops going a little longer.--After the season is done take the bales and add them to you compost pile. If you don’t have one this is the perfect time to start! You have great semi composted material to start one with.
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Antioxidant and antimutagenic activity of Carum copticum fruit extracts.
Toxicol In Vitro. 2010 Jun;24(4):1243-9 -Authors: Zahin M, Ahmad I, Aqil F
The ajowain (Carum copticum (L.)) is a popular spice and traditionally used in Indian system of medicine. Considering the importance of natural products in modern phytomedicine, the antioxidant and antimutagenic activities of C. copticum fruits extract and its fractions were evaluated. The methanol fraction showed highest antioxidant activity by phosphomolybdenum (2087.7 micromol) and DPPH assay (90.2%) followed by other fractions comparable to ascorbic acid and BHT. Based on antioxidant activity, methanol fraction was evaluated for antimutagenic potential against direct acting mutagens sodium azide ( NaN (3)) and methyl methane sulphonate (MMS) and indirect acting mutagens 2-aminofluorene (2-AF) and benzo(a)pyrene (B(a)P), using Salmonella typhimurium (TA97a, TA98, TA100, and TA102) tester strains. The methanolic fraction showed no sign of mutagenicity at tested concentrations (25-100 microg/plate). Antimutagenic activity was recorded with inhibition of mutagenicity ranging from 10.8% to 83.1% in a concentration dependent manner. The phytochemical analysis by IR, HPLC, GC-MS, and total phenolic assay revealed a high content of phenolic terpenoids. Further, characterization of active principle is needed to understand the mechanism of action and therapeutic efficacy in vivo.
PMID: 20149861 [PubMed - indexed for MEDLINE]
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Food Chem Toxicol. 2009 Feb;47(2):279-82-Authors: Anilakumar KR, Saritha V, Khanum F, Bawa AS
Effect of ajwain extract on hexachlorocyclohexane-induced oxidative stress and toxicity in rats were investigated. Six groups of rats were maintained for 12 weeks as (1) Control; (2) HCH (300 mg/kg body weight) injected (3) 1% ajwain extract incorporated diet (4)1% ajwain extract incorporated diet+HCH (5) 2% ajwain extract incorporated diet and (6) 2% ajwain extract incorporated diet+HCH. Results revealed that HCH administration lead to an increase in hepatic lipid peroxidation associated with reduction in, levels of glutathione (GSH), activity of superoxide dismutase (SOD), catalase and glucose-6-phosphate dehydrogenase. Prefeeding of ajwain extract resulted in decreased hepatic levels of lipid peroxides and increased GSH, GSH-peroxidase, G-6-PDH, SOD, catalase and glutathione S-transferase (GST) activities. At the same time there was a significant reduction in hepatic levels of HCH-induced raise in lipid peroxides as a result of the prefeeding the extract. Prefeeding of ajwain extract at 1% level to rats injected with HCH reverted the significant changes in catalase, G-6-PDH, GST and -glutamyl transpeptidase. HCH-induced formation of micronuclei in femur bone marrow was also reduced significantly. It was concluded that HCH administration resulted in hepatic free radical stress, causing toxicity, which could be reduced by the dietary ajwain extract.--PMID: 18940228 [PubMed - indexed for MEDLINE]
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Coffee Might Guard Against Head, Neck Cancers
Large analysis found regular drinkers were 39% less likely to get these malignancies
FRIDAY, June 19 (HealthDay News) -- Coffee may help protect against head and neck cancers, a new review finds.---Researchers analyzed nine studies collected by the International Head and Neck Cancer Epidemiology consortium. They found that regular coffee drinkers (four or more cups a day) were 39 percent less likely to develop oral and pharynx cancers than people who didn't drink coffee.----"Since coffee is so widely used and there is a relatively high incidence and low survival rate of these forms of cancers, our results have important public health implications that need to be further addressed," lead researcher Mia Hashibe, an assistant professor in the department of family and preventive medicine at the University of Utah, said in an American Association for Cancer Research news release.---"What makes our results so unique is that we had a very large sample size, and since we combined data across many studies, we had more statistical power to detect associations between cancer and coffee," she added.--The study appears in the current issue of the journal Cancer Epidemiology, Biomarkers & Prevention.---A number of recent studies have suggested that coffee may help prevent cancers, including prostate cancer and brain tumors.---SOURCE: American Association for Cancer Research, June 22, 2010
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Posted on :
2007-06-26 | Author : Health News Editor
News Category : Health
PAVIA, Italy, June 26 (UPI) Red and white wine are effective in controlling several strains of streptococci bacteria that are involved in tooth decay, found an Italian study. The study, published in the July 11 issue of the Journal of Agricultural and Food Chemistry, found wine can act as an effective antimicrobial agent against the tested pathogenic oral streptococci and might be active in caries (cavities) and the prevention of upper respiratory tract pathologies. --Study leader Gabriella Gazzani and colleagues point out that previous studies suggested that moderate wine consumption has health benefits after reaching the stomach and digestion -- in protecting against heart disease and cancer.--Wine's antibacterial activity has been recognized since antiquity, when wine was used to treat infected wounds, according to Gazzani of the University of Pavia.
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Recipe on Prevention and Awareness
Take 2 table spoons of ACV, 1,000 mgs of arginine, and 1000mgs of inositol, with a 1/8 of a teaspoon of baking soda. Put the arginine and the inositol with the acv in a glass, swirl the mix til you se the acv and the other components get cloudy. Then add your 2 ounces of water, and your baking soda. Stir or swirl in the glass and when foamy drink down right away. --You will see candida and other fungal infections diminish, You will see pancreas become more effective, less swelling in the midsection, a clearing of intestinal blockages, a good antiinflammatory, if taking before sleep will assist in relaxing stiff aching joints and muscles. A very powerful aid in cancer prevention and elimination.
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Shows of the Week June 28 2010
Broth-- Recipe Gelatin Healing impact Recipe Gelatin and Beet
4 Thieves vinegar—what you will need is 8-10 different herbs
Rosemary, Sage, Thyme, Meditereanan Oregano, Clove, Cinnamon, Peppermint, Juniper Berry, Myrrh-- and if you like add Milk Thistle, Green Tea, Goji or Wolfberry---put if dried ( all the herbs are dried ) 1 tablespoon of each into a wide mouth jar ( again you can go up or down with this depending on how strong you want it ) then add vinegar ( any type will work )---now you can blend this in a blender before you jar it to break it all down and mush it a bit say 1/2/-1 cup of vinegar---allow to sit for at least 6-8 weeks ---some allow it to sit for a year or better---after blend and strain and use 1 tsp daily to offset any potential infection—This can minimize antibiotic resistance and allow your own immune system with the assistance of these herbs to implement in you the ability to become either more adaptable or more resistant to being infected with different maladies
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Experts Explore Emerging Evidence Linking Diabetes and Cancer
ScienceDaily (June 16, 2010) — A new consensus statement of experts assembled by the American Diabetes Association and the American Cancer Society reviews emerging evidence that suggests cancer incidence is associated with diabetes as well as certain diabetes risk factors and treatments.--The new report reviews the state of science concerning the association between diabetes and cancer incidence/prognosis; risk factors common to both diseases; possible biologic links between diabetes and cancer risk; and whether diabetes treatments influence the risk of cancer or cancer prognosis. In addition, the report outlines key unanswered questions for future research.---Diabetes and cancer are common diseases that have a tremendous impact on health worldwide. Epidemiologic evidence suggests that people with diabetes are at a significantly higher risk of many forms of cancer. Type 2 diabetes and cancer share many risk factors, but potential biologic links between the two diseases are not completely understood. Moreover, evidence from observational studies suggests that some medications used to treat hyperglycemia are associated with either an increased or reduced risk of cancer.---Against this backdrop, the American Diabetes Association and the American Cancer Society convened a consensus development conference in December 2009. After a series of scientific presentations by experts in the field, the writing group independently developed a consensus report to address important questions: Is there a meaningful association between diabetes and cancer incidence or prognosis? What risk factors are common to both cancer and diabetes? What are possible biologic links between diabetes and cancer risk? And do diabetes treatments influence cancer risk or cancer prognosis?---For each of these areas, the authors were asked to address current gaps in evidence and potential research and epidemiologic strategies for developing more definitive evidence in the future. Below is a summary of their findings and recommendations.
"Traditionally there hasn't been much overlap between research in cancer and in diabetes," says Edward Giovannucci, MD, SCD, co-chair of the consensus report group. "But recently it's become clearer that there are fascinating links between the two. Our summary may raise more questions than provide answers, but we hope that it will spur additional studies."---"The vast majority of patients with diabetes need not consider cancer risk when weighing their diabetes therapy options," added David M. Harlan, MD, co-chair of the consensus report group, "Only patients with a very high risk for cancer occurrence, or re-occurrence, may wish to carefully consider their options. Even then, the association appears to exist for some cancer types, and not for others. We have much to learn."---The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Cancer Society, via EurekAlert!, a service of AAAS.----Journal Reference:---Edward Giovannucci, David M. Harlan, Michael C. Archer, Richard M. Bergenstal, Susan M. Gapstur, Laurel A. Habel, Michael Pollak, Judith G. Regensteiner, Douglas Yee. Diabetes and Cancer: A Consensus Report. Cancer Journal for Clinicians, 2010; DOI: 10.3322/caac.20078
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Tumors Use Sugars To Avoid Programmed Cell Death
ScienceDaily (Apr. 17, 2008) — Researchers at the Duke School of Medicine apparently have solved the riddle of why cancer cells like sugar so much, and it may be a mechanism that could lead to better cancer treatments.---Jonathan Coloff, a graduate student in Assistant Professor Jeffrey Rathmell's laboratory in the Duke Department of Pharmacology and Cancer Biology, has found that the tumor cells use glucose sugar as a way to avoid programmed cell death. They make use of a protein called Akt, which promotes glucose metabolism, which in turn regulates a family of proteins critical for cell survival, the researchers shared during an April 15 presentation at the American Association of Cancer Research Annual Meeting in San Diego.---In normal cells, growth factors regulate metabolism and cell survival. Removing these factors leads to loss of glucose uptake and metabolism and cell death. Cancer cells, however, maintain glucose metabolism and resist cell death, even when deprived of growth factors.---To study how Akt might affect these processes, Coloff and colleagues introduced a cancer-causing form of Akt called myrAkt, into cells that depend on growth factor to survive. The mutant form of Akt allowed cells to maintain glucose usage and survive even when no growth factors were present, allowing them to bypass a normal safeguard used by cells to prevent cancer development.----The death of normal cells after growth factors are removed is partly accomplished by two proteins called Mcl-1 and Puma. But the cancer-causing version of Akt prevents these two proteins from accomplishing their tasks, allowing the cell to survive when it shouldn't.---Once glucose was withdrawn from the environment, however, Akt was no longer able to maintain regulation of the key targeted proteins Mcl-1 and Puma, and the cells died.---"Akt's dependence on glucose to provide an anti-cell-death signal could be a sign of metabolic addiction to glucose in cancer cells, and could give us a new avenue for a metabolic treatment of cancer," said Dr. Rathmell.---The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Duke University Medical Center.
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In general,
broth is a liquid made by boiling
meat, bones, or vegetables. There are many types of broths, based on what is being cooked.
For example, Bieler Broth, a vegetable broth made with green beans, zucchini,
and celery is a supportive remedy used in detoxification or cleansing protocols.
Consommé, a rich broth made from meat, is another example. It is prepared by
reducing, or prolonged simmering.
Stock is another word used
synonymously with broth, though some chefs denote stock as being made from bones
whereas broth is made from meat.
In this paper the two names are used interchangeably. Soup is a similar term
referring to simmered vegetables, meat, and seasonings, and is defined by
Random House Webster's Dictionary
as a liquid food.1 The difference is that soup contains solids such as meat,
beans, grains or vegetables (sometimes disguised by a purée)
while a broth is the liquid in which solids have been simmered and
then discarded. Soup is
what we think of as having for a meal.
Broth is a starting ingredient for
soup, and must be prepared separately beforehand.---
The ingredients are as follows: bones from an animal, with or
without meat and skin, enough
water to just cover the bones, a splash of vinegar, and optional assorted
vegetables or their scraps.
Making broth requires almost no work, just put the bones in a pot, add water
and vinegar, bring it to a simmer and walk away. No chopping or tending is
needed.--- It needs to
boil for hours, and the longer it simmers, the better it gets. An easy solution is to
routinely put meat scraps into a pot,
instead of the garbage can.
Broth can just as easily be
extracted from a single chicken breast bone as it can from a whole chicken, and
it need not be raw. Broth can be allowed to simmer on lowest heat for a day or
two--- Nutritional
Contents
Basically then, broth will contain the ingredients that are in bone. Covering
and adhering to the ends of bones to form a joint, is cartilage. Therefore broth
will also contain the ingredients that are in cartilage. Bone and cartilage are
both classified as connective tissue. Connective tissue is one of the four basic
tissue types that exist in animals. It functions to bind or hold together and to
support and strengthen the body. Connective tissue consists of a matrix, and
cells that secrete the matrix. The matrix is the material that fills the space
between the cells and is therefore referred to as the extracellular matrix. It
is composed of protein fibers, and ground substance, which can be a liquid, a
gel or a solid. Since the cells are few, it is the valuable nutrients from the
matrixes of bone and cartilage, which create the substance called broth. (Table
I)
Table I: Connective Tissue
|
Extra Cellular Matrix |
|
|
Cells |
||
|
Ground Substance |
Protein Fibers |
|
|
||
|
Bone: |
calcium |
Bone: |
collagen
I (90%) |
Bone: |
osteocytes |
|
Cartilage: |
chondroitin sulfate |
Cartilage: |
collagen
II |
Cartilage: |
chondrocytes |
|
|
|
|
|
|
|
Bone
The primary functions of bone are to provide a support
framework, protect organs, store and release minerals, produce blood cells and
store energy. In the matrix of bone, the protein, collagen, forms the fibers. Collagen has the ability to resist a pulling or tearing force,
called tensile strength.
It is flexible and rubbery. The other matrix component, the ground substance, is
made of mineral salts. Calcium and phosphorus, in a composite called
hydroxyapatite, and some calcium carbonate, form 65% of the ground substance.
Water contributes 25%. The remaining 10% is formed by magnesium, sodium,
potassium, sulfate and fluoride.3,4 (Table I)
The inorganic minerals form a solid ground substance and give
bone its hardness. If bones were made only of collagen they would be rubbery,
but if they were made only of minerals, they would be brittle. Together they
make bone flexible and hard.
Bone Marrow
In a central cavity, bone also houses marrow. There are two types of bone
marrow, red and yellow.
Red bone marrow is the location
for the manufacture of the cells in blood. It produces the cells in their immature forms. The final
conversion into mature blood cells occurs outside the bone marrow. The cells
made in the red marrow are myeloid stem cells, the precursors to red blood
cells, and lymphoid stem cells, the precursors to white blood cells and
platelets. Red blood cells carry and deliver oxygen to other cells, white blood
cells are part of the immune system, and platelets allow for clotting.
Red bone marrow also contains collagen protein fibers, sometimes
called reticulin fibers, classified as type
III
collagen.5
(Table I) In comparing why less chicken parts compared to beef parts are needed
to produce a similarly strong tasting broth, the authors of The Best Recipe
cookbook suggest that chicken bones have a higher concentration of red
marrow, and that this considerably enhances flavor.---Yellow bone marrow is a storage site for energy in the form of
lipids or fats. It contains adipocytes within which fat is stored. It also
contains a small amount of blood cells and type
III
collagen fiber.7
(Table I)
Cartilage
Cartilage is deposited in varying places in the body including the nose and ear.
The joint cartilage is the primary type that gets
incorporated in broth.
It functions as a shock absorber and to reduce friction. In the matrix of
cartilage, the fiber component is collagen protein and elastin protein.
Like collagen, elastin provides
strength, but it also provides stretch.
It can stretch up to one and a half times its original length. The other
matrix component, ground substance is made of the glycosaminoglycans (GAGs)
chondroitin sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel
ground substance that gives cartilage its resilience. (Table I)---Cartilage has
enjoyed fame as a supplement for osteoarthritis in the form of shark cartilage.
It has been studied for joint disease, and gastrointestinal disease. Prudden
found that cartilage dramatically improved degenerative joint
disease, including rheumatoid arthritis. He also found that it improved
inflammatory bowel disease.--Cartilage has a poor blood supply. It actually produces
chemicals known as antiangiogenesis factors (AAFs) that inhibit the growth of
blood vessels into it.
This quality can actually be used to fight against cancer. Cancer cells grow very rapidly. They achieve rapid
proliferation by stimulating the growth of new blood vessels to support
themselves. AAFs are now being used as a treatment to inhibit the
growth of blood vessels into cancer cells.10 As a medicine, AAFs are given in the form of
cartilage.--Cartilage supplementation also stimulates B, T, and
macrophage immune cells.12 According to
Murray and Pizzorno,
malnutrition (protein deficiency) is the most common form of immune suppression in the
world. That is
because the immune system is composed primarily of protein, including
antibodies, receptors and chemical signalers.
When it is further considered that
80% of the immune system lines the
gastrointestinal tract, the role of cartilage gains importance, since it can
nourish both the gut and the immune system.----Pharmaceutically prepared cartilage is very
expensive, often prohibitively so. Of course cartilage can be extracted at home, by making broth.
Broth recipes stress the quality that can be obtained from using highly
cartilaginous parts of animals. These parts will be joint areas, like chicken
feet and beef knuckles, trachea and ribs, or anatomy with a concentration of
glycosaminoglycans, like hooves and skin.--To summarize, cartilage (broth) can be considered for use in the
following conditions: arthritis, inflammatory bowel disease (Crohn's disease and
ulcerative colitis), cancer, decreased immune system states, and malnutrition.
Collagen and Gelatin
Collagen comes from the word kolla, which means glue. True to its verbal root,
it has been used as glue in the past. It functions to hold the body together.
One fourth of all the protein in the body is collagen. It is the
framework for the extra cellular matrix of bone, cartilage and skin.
Another word for collagen is gelatin.
Collagen is a scientific term for a particular protein in the body,
while gelatin is a food term
referring to extracted collagen.
It is usually encountered in powdered form, but gelatin also describes the
collagen extracted into broth. Properly prepared broth will gel, just like
Jell-O, when cooled, because collagen is rubbery and flexible. Webster's
Dictionary defines gelatin as "the…substance extracted by boiling bones, hoofs, and
animal tissues." Since collagen is present in both bone and cartilage, it can be
extracted from either of the two connective tissues and be labeled as gelatin.
Most commercial gelatin today is extracted from animal skin, another
connective tissue which contains collagen. Gelatin, is what most people
think of as the main ingredient in broth. Bone broth differs from gelatin in
that it also contains minerals and GAGS. Traditionally made stock uses bone and
cartilage and produces a higher quality result. It also produces a safer result
considering that commercial gelatin contains small amounts of monosodium
glutamate (MSG).
Gelatin
Although it seems obscure today, gelatin has been studied and recommended, with
great enthusiasm, by the medical community in the past. In 1937 Dr. Pottenger
said, "Gelatin may be used in conjunction with almost any diet that the
clinician feels is indicated."From the late 1800s to the mid-1900s, gelatin
was the subject of many studies, and these were summarized in the book,
Gelatin in Nutrition and Medicine, by Dr. Gotthoffer.21 In her
article, "Why Broth is Beautiful," nutritionist Kaayla Daniel speculates that
one of the reasons gelatin is so infrequently studied today, is due to a lack of
standardization. Without a consistent item, researchers in the past found it
difficult to reproduce findings. In Gotthoffer's survey, one general area of
health prescription clearly comes to the fore, and that is digestion.
Most notably, he refers to over 30
years of research on gelatin's ability to improve the digestion of milk.
In the early 1900s gelatin was therefore recommended as an ingredient in
infant formula, to decrease allergic reactions, colic and respiratory ailments.
Gelatin was also reported to increase the digestibility of beans and
meat (which gives credence to the practice of serving meat with gravy).
It was also found that gelatin increased the utilization of the protein in
wheat, oats and barley, all gluten containing grains. Gluten is a
notoriously difficult to digest protein for many people. Those that suffer from
gluten allergy are diagnosed with Celiac disease, a debilitating condition.---Gotthoffer also found gelatin to be prescribed for both hyper- and
hypo-stomach acidity.
He cites three physicians who report gelatin to "work better and more rapidly
than bismuth and tannin" in clinical practice.
A more recent study by Wald, demonstrated that glycine (a main
ingredient in gelatin) stimulates gastric acid secretion.---
Another recent study found that "gelatin as feed supplement protected against
ethanol-induced mucosal damages in rats." This directly supports the
traditional thought that broth is healing and coating to the gastrointestinal
lining, and gives a scientific explanation for broth's ability to calm and
soothe. Gelatin has
also been found to improve body weight as well as bone mineral density in states
of protein undernutrition. Additionally, studies have shown that
convalescing adults, who have lost weight because of cancer,
fare better if gelatin is added to their diet.
It is said to be tolerated when almost nothing else can be. -Some of the medical communities in other parts of the world
value gelatin too. In Chinese herbal medicine, gelatin is an important herbal
remedy, in use for thousands of years. Its Chinese name is e jiao. It is
classified as a tonic herb.
Tonics strengthen or supplement insufficiency and weakness.
They are considered nourishing and enhance the body's resistance to disease.
They are used for states of deficiency. Gelatin is used to tonify
the blood, in particular.
This correlates to Western medical knowledge since, as we will see, glycine, a
key ingredient in gelatin, plays a vital role in the blood.
Also if gelatin is extracted from bone, then marrow, where blood
cells are produced is also extracted. Chinese studies have shown gelatin to
increase red blood cell and hemoglobin count, increase serum calcium level,
increase the absorption and utilization of calcium, and prevent and treat
myotonia atrophica (muscle wasting).----To summarize, gelatin (broth) can be considered for use in
the following conditions:
food allergies, dairy maldigestion,
colic, bean maldigestion, meat maldigestion, grain maldigestion, hypochlorhydria,
hyperacidity (gastroesophageal reflux, gastritis, ulcer, hiatal hernia)
inflammatory bowel disease (Crohn's disease and ulcerative colitis), irritable
bowel syndrome, leaky gut syndrome, malnutrition, weight loss, muscle wasting,
cancer, osteoporosis, calcium deficiency and anemia.
Collagen
Over 15 types of collagen have now been identified, but histology classifies
three main types. Type I
is in bone, skin, ligaments, tendons and the white of the eye. Type II
is in cartilage.
Type
III is in
bone marrow and lymph, and is also called reticulin fiber.---Protein fibers are created by stringing together amino
acids, the building blocks of protein.
Collagen differs from the average protein in that it is composed of a high
concentration of certain amino acids.
Specifically, about one third of collagen is composed of glycine, the
smallest amino acid. Another third of collagen is composed of proline (and
hydroxyproline, the active form of proline). The small size of glycine along
with the properties of proline, allows for the unique triple helix shape of
collagen. A smaller portion of the amino acids lysine (and hydroxylysine) are
also incorporated into collagen. The remaining structure is made from other
amino acids that vary. ---Scurvy is a disease caused by a deficiency of vitamin
C. It results in symptoms such as bleeding gums, bruising, and poor wound
healing. These
manifestations are actually due to a deficiency of collagen, because vitamin C
is needed to synthesize collagen.
It converts proline into hydroxy proline. Collagen, along with minerals are
needed for the creation and healing of bone. It is also integral to cartilage
formation and repair, along with GAGs.---
To summarize, collagen (broth) can be considered for use in the following
conditions: poor wound healing, soft tissue injury (including surgery),
cartilage and bone injury (including dental degeneration).
|
(mg of Substance per 100 grams of Gelatin Amino Acids: Alanine 8,700 Arginine 8,400 Aspartic Acid 6,500 Cysteine 50 Cystine 50 Glycine 25,000 Histidine 800 Hydroxyproline* 14,000 Glutamic Acid 11,000 Isoleucine 1,500 Leucine 3,500 Lysine 400 Methionine 1,000 Phenylalanine 2,500 Proline 16,000 Serine 500 Threonine 200 Tyrosine 500 Valine 2,500 |
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Recipe Gelatin and Beet---take beet juice and add 1-2 tablespoons of gelatin and blend allow to cogeal and consume as a jello---this will increase blood Strenght---liver detox—iron absorption-- Beetroot prevents and treats some forms of Cancer -Beetroot helps to prevent and treat Colon Cancer. -Beetroot helps to prevent and treat Lung Cancer. - Beetroot helps to prevent and treat Prostate Cancer. -Beetroot helps to prevent and treat Skin Cancer. - Beetroot helps to prevent and treat Stomach Cancer. --Beetroot helps to prevent and treat Uterus Cancer. --Beetroot stimulates Lymph activity
Recipe Gelatin Healing impact—Take gelatin 1 table spoon and add to water in blender---add juices or a mineral solution ( adding magnesium---manganese---zinc---selenium---even calcium but add this separate ) Using Vitamin C with this as well for Cartillage restoration as well as stomach and Intestinal restoration( Those with IBS—Crohn’s—Leaky Gut—or any disruption in the stomach or lower end may want to add this to there regimen Including mixing this with either yogurt or kefir to better assimilate the protein in the dairy---Or add this to your seed milks so you can better assimilate the seeds and the nutrients from these seeds --Mix this with Comfrey tea or extract For regeneration of Bone and Sinew—as well---As strenghtening the internal organs---use this with milk thistle to increase the impact toward liver efficiency as well as regeneration---combine with nettle and parsley and dandelion for a blood restorer—kidney—liver—skin—blood---