Green Tea, or not to Green Tea?
August 20, 2008
Wow! Is it just me or? Wait! Let me start again, I think it’s great that Oprah is the communicator to the masses that she is, without her or her influence, we would surely be less informed and less enlightened than we currently are, I can admit this, but there are certain things that exist that should not necessarily require the direction of Oprah or her throng of guests to bring to light there-well there mere existence?
Green Tea is one such discovery?now there I go; it is not a discovery, although it seems like the entire US population has just been introduced to the latest and the greatest discovery since the last big thing, exercise for weight management? How many centuries has this natural substance existed? And I know that Dr. Perricone did not invent green tea either, but you’d never know it by the response evidenced by his appearance on the Oprah show. By the way I do like and enjoy both Oprah and Dr. Perricone and agree with most of the good doctors ‘discoveries’.
And the truth be known, I have known about green tea for decades and have enjoyed its many benefits for as long, boy do I need Oprah to discover me? I wonder if Bob Green would mind. Hmmm, there’s still Martha Stewart, hey Martha have you tried green tea? Well, anyway?
As it turns out, coffee just, well what do I know and who the heck am I anyway, here’s what the expert has to say? Dr. Perricone explains, "Coffee has organic acids that raise your blood sugar, which affects insulin levels and insulin puts a lock on body fat. When you switch over to green tea, you will get your much needed caffeine, in addition to lowering insulin levels and, here is the doosey?body fat will diminish somewhat rapidly. So, overall, 10 pounds in six weeks should be the result. But if I may chime in, regimented exercise and proper supportive nutrition, as well as adequate hydration should precede any and all wonder discoveries for health, wellbeing, vitality and lifestyle, then again?what do I know.
All jokes aside, I am elated to see that Oprah has jumped on the bandwagon and is exposing the numerous health benefits associated with green tea, like; its ability to enhance immune system function, build stronger bones, and decrease the risk of cancer?just to name a few. Conversely, the biggest buzz is about green tea’s ability to contribute to winning the battle of the bulge, pretty cool eh?
Sure enough, studies on green tea continue to reach the same conclusions. Not to mention, green tea also assists appetite suppression, helps to burn more daily calories and works to increase your body’s energy production. Incidentally, by increasing activity, decreasing your caloric intake and managing your hydration, with the addition of green tea?weight loss becomes a natural process.
The only drawback with these studies experts say is?that a person would have to drink a couple of quarts of green tea daily to obtain these benefits, which would be next to impossible. Personally, I don’t know of anyone who has the time to prepare and drink 10-15 cups of green tea each day, nor based on my less than ‘official’ expert opinion should you really have to, but I am not an official expert, just a lifelong practitioner of balance and moderation in exercise and eating right? How do you become an expert anyway? Martha, Martha? Ms. Stewart!!!
-To Your Absolute Health, Kurt Lee Hurley
Kurt’s website http://www.kreatefitness.com, as well as his Provo Utah Private Fitness Facility Synergy Fitness Systems, specializes in in providing leading edge exercise and nutrition programs and a super premium supplement line. All of these superior products offer superior results.
Take Back Your Life 7
August 18, 2008
In parts 1-6 of this series of articles titled “Take Back Your Life”, we discussed what could be considered the four wheels of the human wellness vehicle. We discussed the importance of proper cell function, the necessity of having and maintaining a balanced endocrine system, and the role of vitamins and minerals, including certain trace minerals as they relate to wellness, the value of antioxidants, the necessity of consuming plenty of enhanced water and what roles lactoferrin (Lf) and proline-rich peptide (PRP), which act to regulate and balance the immune system, play in helping to maintain a healthy body. In this segment we shall discuss what elements in our food and supplements contribute to keeping the digestive functions working well and how that contributes to our health and a higher quality of life.
Since it is not so much what we EAT, but rather what we DIGEST that contributes to our state of health, it is important to consider how well our intestinal processes function. If we make healthy choices when selecting foods that will make up our diets, then we must thoroughly digest those foods in order to get all of the valuable nutrients we seek to benefit from. It is widely known that improper digestion and elimination contribute greatly to ill health and disease and that the cleaner and more efficient our intestinal systems are, the greater the chances that we can avoid the disease processes that often come with colon dysfunction and age.
As we age, we tend to produce lower amounts of those things needed to fully digest the food that we consume. Therefore it is often necessary to supplement our food intake with those enzymes, healthy flora, and bacteria that are necessary in order to fully break down our food and contribute to regular and trouble free digestion and elimination. One way to think of our digestive structures is a balanced ecosystem. One characteristic of any healthy ecosystem is the presence of a diversity of organisms. At birth, the human intestines contain no microorganisms. Shortly thereafter, depending upon the type of food ingested, they become populated with various genera of bacteria. The average modern human’s gut is often not a healthy ecosystem. As stated previously, we must thoroughly digest those foods in order to get all of the valuable nutrients we seek to benefit from. Therefore it is often necessary to supplement our food intake with those enzymes, healthy flora, and bacteria that are necessary in order to fully break down our food and contribute to regular and trouble free digestion and elimination. What follows is information regarding some healthy gut elements that may contribute to proper digestion and healthy colon issues.
One hallmark of any healthy ecosystem is the presence of a diversity of organisms. Lactose and oligosaccharides are two of the most abundant soluble nutrients in human milk. Some enzymes in breast milk can facilitate the digestion of lactose and oligosaccharides, breaking both alpha and beta bonds and releasing simple sugars. Most lactose and oligosaccharide digestion, however, depends upon gut microflora. Within 3-4 days after birth, colons of breast-fed infants become populated with microflora that consists of about 99% Lactobacillus species.
While a healthy adult’s large intestine is normally populated by as many as 500 microbial species, many adults may lack adequate levels of lactobacilli bacteria. After weaning, approximately 70% of the world’s population no longer has the enzyme required to digest lactose–that is, they become lactase deficient. Indeed, the average modern human’s gut is frequently not a healthy ecosystem. Modern consumption of bacteria is estimated to be a million times less than levels consumed by our Stone Age ancestors. Antibiotics can drastically reduce or eliminate lactobacilli from the intestinal microflora. Abusive dietary habits, alcohol consumption, and stress can also disturb the microbial ecology of the gut.
As early as 1908, the Nobel laureate Metchnikoff advocated the consumption of lactobacilli, stating that "ingested lactobacilli can displace toxin-producing bacteria, promoting health and prolonging life." Metchnikoff’s insight reflected the intuitive wisdom of human societies that have consumed yogurt and fermented milk for thousands of years. Today, a growing appreciation of the importance of a healthy population of bacteria (and some species of yeast) in the colon, and recognition of the health benefits of certain species has spurred interest in the consumption of these living organisms (probiotics), particularly lactobacilli and bifidobacteria.
L. acidophilus has received the most attention as a health-promoting probiotic. In vivo and in vitro studies have demonstrated that some strains of L. acidophilus can adhere to human intestine cells; adhesion and survival are enhanced by milk. Ingestion of L. acidophilus significantly increases the number of lactobacilli in the colon. Numerous animal studies have reported that L. acidophilus consumption can decrease serum cholesterol levels. A laboratory study found that L. acidophilus could remove cholesterol from the laboratory medium only in the presence of bile and under anaerobic conditions (e.g., the environment of the colon).
Any bacterium that produces lactase can improve lactose malabsorption. Some strains of lactobacillus can degrade lactose. L. acidophilus consumption improves lactose utilization following milk consumption. Lactose-intolerant children consuming L. acidophilus-inoculated milk or yogurt experienced decreased symptoms compared with those consuming milk products without L. acidophilus.
L. acidophilus produces many antibiotic-like compounds that are effective against numerous undesirable bacterial pathogens. L. acidophilus supplementation can significantly reduce the incidence of systemic candidiasis in imminodeficient mice. Phagocytosis of E. coli was enhanced when individuals consumed a fermented product containing adherent strains of L. acidophilus. Dietary L. acidophilus has successfully been used to treat patients with a variety of intestinal disorders, and can reduce staphylococcal growth during antibiotic therapy.
Milk, yogurt or colostrum fermented with L. acidophilus has been shown to inhibit the production of implanted tumor cells in mice. Additionally consumption of L. casei demonstrated a strong tendency in protecting against enteropathogens, including Salmonella typhimurium and E. coli. Further studies have shown that supplementation with L. casei can shorten episodes of acute diarrhea in children.
Peppermint is another common element that has historically been accepted as producing a beneficial effect on digestion processes. Studies have demonstrated the anti-bacterial and anti-fungal attributes of peppermint oil. Peppermint oil can provide relief from the symptoms of irritable bowel syndrome, and can reduce postoperative nausea.
Known as prebiotics because they support a healthy bacterial flora in the gut, soluble dietary fibers (including gums) form a gel, providing the matrix in which bacteria survive and physicochemical interactions can occur. Many studies have reported favorable effects of soluble dietary fiber on blood pressure, obesity, serum lipids, diabetes (serum blood sugar), coronary artery disease, and some cancers. Populations that consume high-fiber diets have a lower incidence of numerous gastrointestinal (GI) complaints, including gallstones, constipation, irritable bowel syndrome, diverticular disease of the colon, appendicitis, hemorrhoids, and hiatal hernia. A review of over 200 epidemiologic studies found that dietary fiber is among a group of fruit and vegetable-derived substances that show particular promise in cancer prevention.
Over 200 human studies have supported the conclusion that a diet rich in soluble fiber may lower plasma cholesterol. As little as 8 grams of various gums can lower serum total cholesterol. The role of dietary fiber with respect to diabetes is also important. Diabetics who increase their consumption of soluble fiber can experience a drastic reduction of insulin dosage and improved control of serum glucose. The soluble fiber component of the diet can significantly reduce postprandial blood glucose concentrations in patients with either type I or type II diabetes. Twelve daily grams of XG lowered fasting and post-glucose feeding serum glucose levels and reduced fasting levels of total plasma cholesterol in diabetic subjects.
A large portion of the body’s immune system is localized to the GI wall and in mesenteric lymph nodes. XG is a potent polyclonal activator of lymphocytes, stimulating immature B cell populations and the production of IgM and IgG antibodies.
Studies have shown that soluble fiber can enhance intestinal immune function. A large portion of the body’s immune system is localized to the gastrointestinal (GI) wall and in mesenteric lymph nodes. Bacteria form a protective layer and help regulate inflammation and immunity. Elimination of bacteria from the mouse GI tract by antibiotics results in significant immune response suppression, suggesting that intestinal bacteria play an important role in host defense. In an animal study, consumption of gum acacia stimulated intestinal and splenic immune system function.
The recommended daily dietary fiber intake is 20-35 grams. The average North American consumes less than half the recommended amount–about 10 grams of fiber daily. The American Diabetes Association recommends that diabetics consume even more - at least 40 grams of fiber daily. Because many individuals find it difficult to increase their fiber intake by over 100% through food sources, some physicians recommend concentrated fiber supplements to their patients.
To read more about why Steve is so passionate about moving toward wellness and how you can head that way through a healthy lifestyle that includes healthy gut food consumption and supplementation, go to: http://steve.myglycostore.com/go/gi-pro/
The Minefield Of Eating Out On A Gluten Free Diet
August 15, 2008
Eating out when you are on a restricted diet always has the potential for difficulty. Only yesterday I was reminded of this when we went out for a late Sunday meal.
As always we had spoken to the restaurant, in fact it is one I have used before. Gravy is the usual problem for a traditional Sunday roast dinner, however we were assured that the chef would produce a gluten free version. So far I have yet to find any catering establishment that produces a gluten- free Yorkshire pudding. If you know of one please let us know so we can spread the work through our website.
We had been putting a room straight after decorating all day, so were more than ready for our meal. All went well through the meal until ordering the desert.
Those who know me well know that I really enjoy the sweet course best of all and whilst I love fruit but will choose to have something different when eating out. I do get irritated when restaurants offer fruit/ fruit salad as the only option as it shows so little imagination.
Back to our meal. On the menu board there were two good gluten free options or so I thought, Eton Mess, which is a concoction of broken meringue, raspberries and whipped cream and a lemon cream brulee. I ordered the Eton Mess but as always asked the waiter to check it was gluten free.
A couple of minutes he came back saying that the only option I could safely eat was strawberries and cream. Not the end of the world but somewhat irritating if you have got your mouth in the right shape for something else.
Next of course there is the decision whether to challenge what is said or to go quietly. Mt sister had the Eton Mess; in fact they had served it up in a twille basket, which was of course made with wheat and so not gluten free. As for the brulee ? who knows?
I think that in a society which is becoming ever more ready t sue when things go wrong restaurants get very nervous and in the end make decisions based on ignorance. I will be sending them my "What You Can And Cant Eat Food List" before I eat there again.
Gina Gardiner author of “Live Well Eat Well With Celiac Disease” writes from first hand experience of being a celiac. For more information or to sign up for our free monthly ezine go to http://www.celiacliving.com
Works as a professional life coach working with people developing their leadership skills, preparing people for promotion and supporting their ongoing development once in post. For more information contact gina.gardiner@ntlworld.com
The Two Faces of Chlorine
August 13, 2008
If you are like most people, you don’t enjoy the taste of chlorine in your drinking water. Nevertheless, you’re willing to put up with it because it kills certain bacteria that are harmful to your health.
This article will look at the "Dr. Jekyll/Mr. Hyde" characteristics of chlorinated water. These characteristics are much more ominous than the mere combination of bad taste and health benefits might suggest.
The Dr. Jekyll of Water Treatment . . .
Time magazine hailed the use of chlorination in water treatment as one of the major scientific achievements of the 20th century. Chlorine was first used to treat the public water supplies of Jersey City, New Jersey in 1908. Since then, it has achieved almost universal application in the industrialized nations.
The impact of chlorinating public water supplies has been dramatic. In 1908, the average life expectancy in America was 49 years. At the turn of the 21st Century, the average life expectancy had risen to 77 years and it is still climbing.
In 1941, Mathieson Alkali Works published the document, "Hypo-Chlorination of Water." The document colorfully described the lifesaving benefits of chlorine: “The fearsome specter of water-borne diseases, including typhoid fever, so prevalent before the advent of chlorination, can be successfully laid to rest. The water works operator, by his testing and treating, stands as a vigilant sentinel to prevent armies of billions of disease organisms from invading the homes of his community."
The use of this chemical in the treatment of drinking water is responsible for the elimination of typhoid and cholera, especially in developed countries.
The Mr. Hyde of Water Treatment . . .
The benefits of using chlorine as a sanitizing agent are obvious. However, this water treatment agent has a darker side. All the time we thought we were preventing epidemics of one disease? we were creating another. Two decades after the start of chlorinating our drinking water the present epidemic of heart trouble and cancer began.
When water treatment facilities employ chlorine and other disinfectants to control microbial contaminants, they react with naturally occurring organic and inorganic matter in the water. This reaction produces Total Trihalomethanes (TTHM). These trihalomethanes are chloroform, bromodichloromethane, dibromochloromethane, and bromoform.
According to the EPA, trihalomethanes are present in most public water supplies. The scarey thing is that some scientific studies link TTHMs to an increased risk of cancer. The U.S. Council of Environmental Quality reports that Cancer risks among people using chlorinated water are up to 93% higher than among those whose water contains no chlorine.
Other studies suggest that TTHMs may cause problems in the reproductive process. They may also be linked to heart, lung, kidney, liver, and central nervous system damage.
Skin Absorption of Chlorine . . .
Most assessments of the effects of water borne contaminants on the human body assume that ingestion through the drinking of water is the primary route of exposure. However, recent studies at the University of Pittsburgh found less chemical exposure from drinking chlorinated water than from showering or washing clothes in it. The study found that, on average, absorption through the skin accounted for 64% of water borne contaminants entering the body. Recent research shows that we have underestimated the amount of contaminants absorbed through the skin. This research reveals that ingestion may not be the sole or even primary route of exposure.
Besides penetration of contaminants through the skin, the contaminants can adversely affect the skin and hair. Chlorine bonds chemically with proteins in the hair, skin and scalp. As a result: (1) the hair can become rough and brittle and lose its color, (2) the skin can become dry and itchy, and (3) it can aggravate sensitive areas in the eyes, nose, throat and lungs.
Inhaling Chlorine By-Products When Showering Is a Major Threat . . .
Evidence clearly shows that contaminants like chloroform and trichloroethylene do serious harm when ingested or absorbed into the body. However, the major threat caused by these water pollutants is far more likely to be as air pollutants.
Hot showers can release these dissolved contaminants into the air. The lungs absorb these contaminants, including chlorine, trichloroethylene, chloroform, benzene. They pass from the lungs into the bloodstream.
Conclusion . . .
While chlorinating public water supplies is perhaps the most efficient way to address the problem of water contamination, it does present a “catch 22″ situation. We are damned if we do and damned if we don’t.
How do we deal with this seemingly impossible situation? It appears that the better part of wisdom would show that chlorine should do its work until it gets to the point of use. At that point we can remove it along with the trihalomethanes and other contaminants with a quality home water filter.
Earl Calvert is a freelance writer and lives in Birmingham, AL. As an advocate for clean drinking water, Earl designed his website on drinking water to educate the public water quality issues. For more information, go to http://good-clean-water.com
Herbs that Heal Naturally
August 10, 2008
The word herb is used to refer to any part of a plant used for flavoring or medicine. Herbs for relaxation so sleep will come, and relieving pain or water retention have the welcome plus of being void of the side effects that come with chemical medications. Being pain free and relaxed with a clear head is the way things should be, and can be with herbs and Reiki. I often have clients schedule a full Reiki session with a herb consultation.
People through herbs have achieved the ultimate of success in healing even such illnesses as cancer. However, these people were in constant consultation with one of more herbalists, and periodically checked in with an allopathic physician to have his or her healing monitored. Herbalists like Reiki practitioners do not diagnose. Herbology does not replace professional medical care, but herbs are valuable tools to use in keeping our bodies healthy and can be fun experimenting with which herbs are right for you.
Herbs have been a very natural part of life for centuries. Unfortunately, just as myths have been created about Reiki, they have been created about various herbs. In the early 1800’s when a young German apprentice’s experimentation showed how such alkaloids as morphine could be extracted from an herb it paved the way for countless numbers of medications that are used today. The flip side of this is that while certain alkaloids are extremely helpful in the healing process, some can also be used in unhealthy ways.
For all illnesses there are herbs that have helped some people. Using the common cold as an example, some herbs work much better at certain stages of the cold. Each herbalist has a few herbs that she or he favors. Here is a drop in the bucket, so to speak, of my favorites. One thing to remember is that herbs are plants, plants are foods, and certain people have a sensitivity to certain foods. It is best to add only one herb at a time to your diet, so that you can see how each works with your system and your lifestyle.
Wood Betony (Stachys Officinalis; Betonica Officinalis), Feverfew (Chrysanthemym parthenium), and Skullcap (Scutellaria lateriflora) are a few of my favorites for headaches. Wood Betony and Skullcap both work to tone and strengthen the nervous system while relaxing, along with pain relieving and other healing properties.
Wood Betony has many properties that are sometimes overlooked. There is an energy within this plant that reconnects people who feel cut off from the earth or their bodies. This is an important herb for head and brain injury. It not only increases nervous strength and circulation in the solar plexus but in the brain itself. In the Middle ages it was used, like St. John’s Wort, to drive away “wycked spirits”, which gives us a hint about this plant whose blossoms spring forth from a wreath of leaves touching the earth.
Feverfew can thin the blood, and pregnant woman or anyone planning to become pregnant should avoid using it internally. Feverfew blossoms in a tincture give relief for insect bites. Feverfew grown in a garden can discourage some unwelcome insects as well. There are a number of herbs that are insecticides, but not harmful to humans and animals.
The number of ways in which plants can be used is endless, and I cannot imagine a world without them. All Reiki practitioners also know the benefits of Reiki being let flow into the earth, and seeds when planting, and later into tinctures and extracts.
Did you know? Garlic is well known for its antibiotic properties, and lowering cholesterol and blood pressure in some people. In the 19th century, it was called “Russian Penicillin”. Studies on Garlic’s healing properties were done in countries around the world. It is reported none of these studies were done in Transylvania.
http://www.naturalhelainglearning.com I cared for injured animals as a young girl,and became interested in herbs in the 1970s while living in Canada. I am a Certified Herbalist with on-going studies for my Master Herbalist certification. Beyond the common signatures of plants there is the energy signature in all of nature. The enjoyment I receive from nature is equaled only to that which I receive from teaching Reiki and giving Reiki healing sessions to people and animals. I am one of the millions of people that lives with a disability. I have personal experience in knowing the richness herbs and Usui Reiki Ryoho can bring to life as the obstacles disabilities create melt into the slush of the unimportant.
The Four Cornerstones of Nutrition
August 8, 2008
What is nutrition? We hear so many reports today on different foods containing them, but the reporters rarely provide any context in which the informaiton can be understood. To receive the benefits of good nutrition, it is important to understand how the different components fit together. Here’s one way to look at nutrition as a whole. In nutrition, we have components called micronutrients. There are different ways to group them, but I like to call the following the Four Cornerstones of Nutrition.
First, the cornerstones.
- Vitamins and Minerals
- Antioxidants
- Plant Sterols
- Glyconutrients
When you eat, all of these things should be in your diet. They don’t make up the bulk of your food but instead these are the “little details” that make up the smaller parts needed for cellular function.
Here’s how I think of it. With a car you have steel, glass and rubber. That’s like the bulk of the food you eat. It’s important.
In the same car you have just one little needle to say how fast your car is going. One steering wheel. One rear view mirror. As a percentage of the parts in the car, those things seem minor, but they’re extremely important, right?
In nutrition it’s the same thing Vitamins and Minerals, Antioxidants, Plant Sterols, and Glyconutrients are those little parts that make such a critical component of the proper function of our cells.
In a car plant extra parts can be stored without any time limit. In the body, nutrients are not stored. If one day your body decides it didn’t need all the vitamin C you got in your diet, be it from food, or from supplements, it’ll be filtered by the kidneys and flushed from the body. But because you body does not store any of these nutrients, your need for them tomorrow is a whole new day.
Here’s the brief summary of the types of nutrients.
Vitamins and Minerals: These are used as enzymes, and other catalysts for chemical reactions in your body. Take Vitamin A. Every day Vitamin A is used to repair gradual degeneration of the light sensitive rods in your eyes. This is why Vitamin A is called the "eye vitamin." A long-term deficiency of Vitamin A causes night blindness. Many vitamins and minerals actually do not handle exposure to heat very well which is why having raw food in our diet is important. To make up for the vitamin and mineral losses in our food, caused by processing and cooking, we should take a supplement.
Antioxidants: Some vitamins and minerals, and even glyconutrients, behave as antioxidants. These are the neutralizers of "free radicals" in the body. Free Radicals are kind of like rust on a car, or like a cinder that popped through the screen in the fireplace. Our own ability to burn calories produces naturally produces Free Radicals and then many toxins we encounter in our environment are also free radicals.
Plant Sterols: The body, no matter how old or young, is regulated by nearly 90 different hormones. Hormones are made in your body out of cholesterol, plant sterols and some other vitamins and minerals contribute to the production of hormones.
Glyconutrients: These are the newly discovered nutrients that are all the talk in the research world. Both Harpers and Lippincott’s Biochemistry texts. which are used to teach med students biochemistry. include chapters on glyconutrients and their role as a necessary nutrient in normal cellular function. Most doctors in practice today learned from these textbooks before these nutrients were discovered and added to these text books, but Continuing Medical Education (CME) is available for doctors to learn about glycobiology.
Glyconutrients, are sugars, but not like the refined sugars we get far too much of. In function, they are like letters of the alphabet for the cells. By building structures from these glyconutrients, our cells talk to each other. Because cells under attack, or cells in need or repair, have more to talk about than healthy cells, some people benefit greatly by consuming large amounts of the glyconutrients. Mothers breast milk has at least 7 of the 8 known glyconutrients. It’s been shown that during pregnancy, the woman’s body does its best to manufacture extra glyconutrients for the fetus and later for feeding.
An important point should be made. All of these nutrients should be in the food you eat everyday. In fact, they always are. It’s just that they’re not in the quantities that they used to be. So when older generations say that you should be able to get all you need from diet alone, they are correct. But the food that was available in the 40s and before is not the food we have available to us today. The rules changed. We don’t have as many of these nutrients in our food which is why taking supplements helps get them back into the body.
When you read a report on nutrition, look at how that report fits into the four cornerstones of nutrition. No nutrient stands alone so seek informaiton about balanced nutrient intake and take the reports about single nutrient studies with a grain of salt.
Dave Saunders is a certified nutritional educator, wellness coach, member of the American International Association of Nutritional Education (AIANE) and author. He is also the host of a weekly, nation-wide telephone lecture on health and nutrition. For additional information, please visit his site on nutrition and glyconutrients at http://www.glycoboy.com or http://www.glycowellness.com or email Dave at dave@glycoboy.com
