Potassium and Cardiovascular disease

Sunday Dec 18, 2011 | Dr. Said | Comments Off on Potassium and Cardiovascular disease

Load every plate with potassium-rich foods and  you cut your risk for having a stroke, according to a study from the University of Naples Medical School in Italy. Potassium intakes and cardiovascular disease rates were compared in 11 studies, for a total of 247,510 men and women. Results showed that people who consumed at least 1,640 milligrams of potassium daily had a 21% lower risk of having a stroke and also were at lower overall risk for heart disease. The researchers speculate that the lowered disease risk is partially due to potassium’s influence on lowering blood pressure, but also might involve slowing the process of atherosclerosis and preventing the thickening of the walls of blood vessels.

D’Elia L, Barba G, Cappuccio F, et al: Potassium intake, stroke, and cardiovascular disease: A meta-analysis of prospective studies. Journal of the American College of Nutrition 2011;57:1210-1219.

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Role of Vitamins and minerals in the body

Thursday Sep 29, 2011 | Dr. Said | Comments Off on Role of Vitamins and minerals in the body

Vitamins control the chemical reactions within the body that convert food into energy and living tissue. Regulating the metabolism and assisting the biochemical process that releases energy from digested food. Vitamins help the body use the energy in nutrients, maintain normal body tissue, and act as a regulator.

Minerals are chemical elements needed for several body functions including building strong bones, transmitting nerve signals, maintaining a normal heart beat, and are used by the body to produce necessary hormones.

There are 13 vitamins and 22 minerals we have to get from our food supply. While only needed in small amounts, vitamins and minerals are nonetheless important because you cannot function biologically without them. According to a recent study, North Americans are lacking 72% of the nutrients they need daily. This is one of the reasons we need supplementation.

Do we need supplements?

A multiple vitamin-mineral supplement should not replace good eating habits, like the name suggests it is a supplement to the foods we eat. They  might not be for everyone, depending on your lifestyle factors and biochemical individuality, but most can benefit from taking a good quality and balanced supplement at the right dosage.

Many people take supplements that are not appropriate for  their needs because they randomly choose a product they heard about in the news or through a friend, or just picked something from their supermarket shelf. Remember, just as your diet is best customized to your unique needs, so should your supplements be tailored to your body type and blood work. Consult with your doctor, after blood work has been done.

Note: One basic problem with the health system in the U.S. is our doctors’ lack of knowledge about supplements and other nutrients. It is understandable why patients rely on other sources, so that much of what they believe is shaped by what they see, read, and hear, often from unreliable sources.

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10 dangerous Food Additives to avoid

Tuesday Sep 20, 2011 | Dr. Said | Comments Off on 10 dangerous Food Additives to avoid

Food additives are substances intentionally added to food during manufacturing to increase the the desirability of the finished product. Additives can alter the color, texture and stability of the food or reduce the spoilage time. There are approximately 2000 different types of additives. The standard American diet includes 3-5 pounds of those additives per year. Additives can be toxic chemicals that can give rise to a number of symptoms. The most common are psychological or neurological such as depression, headaches, mental dysfunction,mental illness or abnormal nerve reflexes. Preservatives accumulate in body fat. The most common allergic reaction experienced is hives.

Additives;

BHA (butylated hydroxyanisole) / BHT (butylated hyroxloluene);

BHA and BHT are antioxidants. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage. In addition to being oxidizable, BHA and BHT are fat-soluble. Both molecules are incompatible with ferric salts. In addition to preserving foods, BHA and BHT are also used to preserve fats and oils in cosmetics and pharmaceuticals.

Sodium Benzoates;

it is a widely used food preservative, with E number E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.  Benzoic acid and benzoates are widely used and are commonly found in shrimp and farm raised fish is extremely high amounts.

There is much more concern over the issue of sodium benzoate in Britain. Professor Piper of Sheffield University says that his studies of sodium benzoate in laboratory tests suggest that it can create free radicals and damage cells. While it is already linked with leukemia, new research suggests is may lead to cirrhosis of the liver and Parkinson’s disease.

In 2000 the World Health Organization reported that there are many studies showing that sodium benzoate can cause hives, asthma and anaphylactic shock in sensitive people.

Sulfites:

Sulfites are a group of sulfur-based compounds that may occur naturally or may be added to food as an enhancer and preservative. The FDA estimates that one out of 100 people is sensitive to the compounds. Typically used to prevent browning, color changes, or microbial spoilage. Commonly sprayed on fresh fruits, vegetable, and fresh shrimp.The average person in U.S consumes 2-3 mg per day. If restaurants are the main source of meals, then an average of 150 mg per day is consumed.

 Sodium nitrites and Sodium nitrits:

Nitrit-nitrate toxicity is due to its affinity for the oxygen carrying molecule in the blood, hemoglobin. Nitrates convert hemoglobin to methemeglobin which causes problems with oxygen transport. Heating nitrites or their coming into contact with stomach acids converts nitrites to nitromines a substances known to cause stomach cancer. Adding nitrite to meat is only part of the curing process. ordinary table salt (sodium chloride) is added because of its effect on flavor. Sugar is added to reduce the harshness of salt. Spices and other flavorings often added to achieve a characteristic brand flavor. Most, but not all, cured meat products are smoked often the curing process to import a smoked meat flavor. Sodium nitrite, rather than sodium nitrate, is most commonly used for curing (although in some product, such as country ham, sodium nitrate is used because of the long period. In a series of normal reactions, nitrite is converted to nitric oxide. Nitric oxide combines with myoglobin, the pigment responsible for the natural red color of uncured meat. Combined they form nitric oxide myoglobin, which is a deep red color (as in uncooked dry sausage) that change to the characteristic bright pink normally associated with cured and smoked meat (such as wieners and ham) when heated during the smoking process. Potassium nitrite is a type of nitrite that is commonly employed as food preservative, while potassium nitrate is commonly employed as a synthetic food preservative and color fixative. It is also the active ingredient in most toothpaste designed for sensitive teeth.

Monosodium glutamate:

It enhances the flavor of protein by exciting the taste buds. It can overexcite the nerve ending and cause symptoms referred as “Chinese restaurant syndrome”. Symptoms are reported as a burning sensation in back of neck, headaches, chest tightness, diarrhea and flushing of face.

 

Salicylates:

These are aspirin like compounds used to increase or enhance  the flavor foods. Those allergic to aspirin can experience reaction from eating food high in salicylates such as curry powder, paprika, thyme,  dill, oregano, and turmeric. It is also found in the following prepared foods: Cake mixes, pudding, Ice cream, gum, soft drinks and most dried fruits and berries.

Food coloring:

Artificial dyes are widely used in foods, beverages and drugs. The most common coloring agents used are called AZO dyes (dyes impregnated with nitrate). Most are petroleum products derived from coal tar. Certain tissues in the body are more susceptible to dyes, especially those that have a quick turnover such as the cornea of the eye, tissue in the mouth, tissue lining the stomach and small intestine, and blood and lymph tissue. Out of 33 know coloring agents, the following are the most commonly used.

Blue No. 2: Found in high amounts in cat food and soda pop, it is implicated in causing brain cancer.

Citrus red: Found in Florida oranges

Green No. 3: Implicated in Thyroid cancer. Found in lime drink and soda.

Yellow No. 6: Implicated in Kidney cancer. Found in soda pop and candy.

Yellow No. 5: Tartrazine- high in allergic responses and ADD (attention deficit disorder). Those allergic to aspirin might be allergic to tartrazine. Tartrazine sensitivity is common in individuals (around 20-50%). It is a known inducer of asthma medications (aminophyline) and in some sedatives, steroids, antihistamines and antibiotics. Some vitamins can also contain tartrazine.

Other food containing tartrazine are: Orange drinks, Gelatin desserts, Italian dressing, Cake mixes and icing, Seasoning salt and Macaroni and cheese.

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How to prevent heart attack ?

Thursday Sep 15, 2011 | Dr. Said | Comments Off on How to prevent heart attack ?

The heart is a myogenic muscular organ found in all animals with a circulatory system , it is responsible for pumping blood throughout the blood vessels by repeated rhythmic contractions.

The vertebrate heart is composed of cardiac muscle, which is an involuntary striated muscle tissue found only in this organ and connective tissue. The average human heart, beats at 72 beats per minute, and will beat approximately 2.5 billion times during an average 66 year lifespan. It weighs approximately 250 to 300 grams (9 to 11 oz) in females and 300 to 350 grams (11 to 12 oz) in males.

Factors that can cause Heart attack:

  •  when blood supply to vital organs gets blocked
  • >50years / menopausal women at greater risk
  • Occurs with / without chest pain
  • Sudden arrest of breathing / heart function
  • May result in cardiopulmonary arrest
  • Clot in the arteries blocks blood supply
  • Deposits of calcium / cholesterol
  • Hereditary factors
  • Tobacco
  • Obesity
  • High blood pressure
  • Emotional stress
  • Inflammatory disease of arteries
  •  Trauma / disease of heart

Symptom of hearth attack

  • Chest discomfort. Most heart attacks involve discomfort in the center of the chest that lasts for more than a few minutes, or goes away and comes back. The discomfort can feel like uncomfortable pressure, squeezing, fullness, or pain
  • Shortness of breath. Often comes along with chest discomfort. But it also can occur before chest discomfort
  • Nausea and cold sweat
  • Discomfort in other areas of the upper body. Can include pain or discomfort in one or both arms, the back, neck, jaw, or stomach
  •  light-headedness
  • Pain in lower jaw

Diet for healthy heart

You may eat more foods that are known to help lower LDL (the “bad”) cholesterol, such as whole grains, vegetables, fruit, legume, all of which are low in saturated fat and contain no cholesterol. Dietary fat will come primarily from heart-healthy monounsaturated and polyunsaturated fats, including olive oil, avocados and nuts. Heart-protective omega-3 fatty acids such as oily fish are also encouraged. The Heart Smart meal plan provides 50-65% of your calories from carbohydrates, 20-25% of your calories from protein and less than 30% of your calories from fat, of which saturated fat will make up less than 10% of your calories. Cholesterol will be limited to 300 mg per day and sodium to less than 2400 mg daily.

Hot water/lemon

Start your day with tea spoon of fresh lemon in 8oz of hot water before breakfast and hot green tea with meal rather than a cold drinks.

Apples

Apples contain a phytochemical called quercetin, which acts as an anti-inflammatory and will help prevent blood clots as well. Apples contain pectine, vitamins and fiber and come in several varieties and are portable.
Almonds
Almonds and other nuts contain healthy oils, vitamin E and Plant omega-3 fatty acids, magnesium, fiber; heart-favorable mono- and

polyunsaturated fats, phytosterols and  other substances that will help keep cholesterol levels in check. Almonds are also a good
source of protein and fiber. A study published in the British Journal of Nutrition indicates that when foods independently
known to lower cholesterol, such as almonds, are combined in a healthy way of eating, the beneficial effects are additive. In this study of 12 patients with elevated LDL cholesterol levels, a diet containing almonds and other nuts, plant sterols (also found in nuts), soy protein, and soluble fiber, beans, oats, pears) reduced blood levels of all LDL fractions including small dense LDL (the type that most increases risk for cardiovascular disease) with near maximal reductions seen after only 2 weeks.
Oatmeal
Oats already known for many years to add good nutrition to our overall health,
especially on heart health. Oatmeal contains Omega-3 fatty acids; magnesium; potassium; folate; niacin; calcium; soluble fiber.

Salmon

This cold-water fish is a great source of protein and is also packed with heart-healthy omega-3 fattyacids. The American Heart Association advises eating salmon and other omega-3 rich foods twice a week for benefits that go beyond heart health. Americans love salmon because it is so versatile, and easy to cook.

Blueberries

Blueberries top the list as one of the most powerful disease-fighting foods. That’s because they contain anthocyanins, the antioxidant responsible for their dark blue color.These delicious jewels are packed with fiber and vitamin C. They boost heart health by adding them into your diet regularly.

 

 

Exercise

Regular aerobic activity — such as walking, bicycling or swimming — can help you live longer and healthier heart.

 

 

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Potassium Nitrate / Sodium Nitrite

Monday Aug 29, 2011 | Dr. Said | Comments Off on Potassium Nitrate / Sodium Nitrite

Adding nitrite to meat is only part of the curing process. ordinary table salt (sodium chloride) is added because of its effect on flavor. Sugar is added to reduce the harshness of salt. Spices and other flavorings often added to achieve a characteristic brand flavor. Most, but not all, cured meat products are smoked often the curing process to import a smoked meat flavor. Sodium nitrite, rather than sodium nitrate, is most commonly used for curing (although in some product, such as country ham, sodium nitrate is used because of the long period. In a series of normal reactions, nitrite is converted to nitric oxide. Nitric oxide combines with myoglobin, the pigment responsible for the natural red color of uncured meat. Combined they form nitric oxide myoglobin, which is a deep red color (as in uncooked dry sausage) that change to the characteristic bright pink normally associated with cured and smoked meat (such as wieners and ham) when heated during the smoking process. Potassium nitrite is a type of nitrite that is commonly employed as food preservative, while potassium nitrate is commonly employed as a synthetic food preservative and color fixative. It is also the active ingredient in most toothpaste designed for sensitive teeth.

Toxic effects of potassium and sodium nitrite and nitrate when combined with amino acids within the stomach to form nitrosamines, are extremely potent carcinogens capable of causing cancer in many part of the body.

Potassium nitrite can cause stomach cancer.

Sodium nitrite can trigger migraines.

Sodium nitrate interferes with the absorption of vitamin A.

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danger of high protein diet

Sunday Aug 28, 2011 | Dr. Said | Comments Off on danger of high protein diet

Protein is one of the necessary components for human body growth and repair. Protein is also essential in making and maintaining enzymes, antibodies and blood, having right amounts of protein daily is necessary for our health and excess can be harem full to our health. A few recent studies have noted that high protein, low carb diets will get short-term weight loss. Diets high in saturated fat, are associated with risk of cancer, diabetes, and heart disease. Diets high in meat protein have been known to increase the risk of kidney problems, osteoporosis, and some cancers. Carbohydrates are

the body’s preferred source of energy in the form of glucose. If you do not eat enough carbohydrates, your body does not get enough glucose so it draws on its reserves. The problem is, it draws on muscle tissue, which can lead to muscle wastage. If your diets mainly animal product, there is an increased danger of heart disease caused by saturated fats and raised cholesterol levels and liver and kidneys come under pressure, as they have to work harder to detoxify and eliminate larger amounts of protein also Lack of fiber in our diet can cause constipation, poor bowel function and increase the risk of IBS, and long term to colon cancer.  For any diet plan, you need to consume proteins, carbohydrates along with fats, as well as nutritional vitamins and minerals, and these preferably should really be provided by the foods we eat. In years gone by, there were no vitamin supplements, but men and women were somewhat healthy. They were living off the land eating fruits and nuts, and any animals they were able to capture. However as the years have past, we have started to consume more and more processed foods with depleted  nutrients, so that the foods we put in our bodies. Now how can you expect to be healthy if you are putting unhealthy food into your body?. The solution is good diet plan that fits into your lifestyle and your outlook on life. Your food should contain good sources of protein, complex Carbs and good fat.

 

 

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Vitamin D – Is It Really a Vitamin?

Friday Aug 19, 2011 | Jeff Sherman | Comments Off on Vitamin D – Is It Really a Vitamin?

Discovered in 1920, Vitamin-D is actually a secosteroid, and is considered a fat-soluble pro-hormone, is technically not a vitamin at all! A true vitamin must be obtained by either dietary or supplemental sources; vitamin D, on the other hand, is produced in the human body. Also, Vitamin-D is only present in very few food sources (fatty fish, egg yolks, beef liver). Finally, vitamin D only woks on the body after it has been transformed by the body.

Vitamin-D is one of 13 vitamins linked to nutritional deficiency in studies by numerous doctors in the early 20th century;  search for a cure for the painful childhood bone disease, rickets, led to its discovery. Over time, links have been made between Vitamin-D and:

  • Bone Strength (Calcium Absorption)
  • Prostate Cancer
  • Cardiovascular System
  • Neuromuscular System
  • Weight Loss
  • Autoimmune Diseases (Lupus, Multiple Sclerosis, Arthritis) Treatment
How Does the Body Make Vitamin-D?

The primary source of Vitamin-D is through synthesis in the skin from UV rays from the sun as follows:

  1. 7-dehydrocholesterol – a cholesterol derivative in the skin, is photolyzed by UV from the sun. The electrocyclic reaction produces pre-Vitamin D3.
  2. Pre-Vitamin D3 – is isomerized to cholecalciferol (Vitamin D3) in a spontaneous reaction in the body. The isomerization of pre-vitamin D3 to Vitamin D3 takes about 12 days at room temperature.
  3. Calcidiol (25(OH)D) – is formed when cholecalciferol (Vitamin D3) is hydroxylated in the liver by the catalyst Vitamin D25-hydroxlyase (produced in hepatocytes). 
  4. Plasma Binding – the calcidiol is released into the plasma where it is bound to an α-globulin, which is the  Vitamin D-Binding Protein (VDBP).
  5. Calcitriol (1,25(OH)2D) – formed in the kidneys as the calcidiol is hydroxylated in the proximal tubules. This reaction is catalyzed by the 25-hydroxyvitamin D3 1-alpha-hydroxylase. The catalyst levels are increased as parathyroid hormone increase and as calcium or phosphate levels decrease.
  6. Alternate Production Mechanism of Calcitriol – monocyte-macrophages in the immune system can also act as a catalyst in the calcidiol-to-calcitriol conversion. In this process, calcitriol acts as a cytokine at the spot of production, as the body’s defense against microbial infections.
  7. Vitamin-D-Receptor (VDR) – mediates the action of calcitriol
Vitamin-D-Receptor (VDR)

As a nuclear receptor, the Vitamin D Receptor (VDR) are present in most organs, including:

  • Brain
  • Heart
  • Skin
  • Gonads
  • Prostate
  • Breasts
Calcium and phosphorous levels are maintained in the blood as VDR is activated in the cells of the:
  • Intestines
  • Bones
  • Kidneys
  • Parathyroid Gland
This VDR activation is also responsible for maintaining bone content. Also involved in cell proliferation and differentiation, VDRs are expressed in some white blood cells (monocytes and activated T & B cells).
Foods with Vitamin-D

There are a number of foods that provide Vitamin-D naturally in International Units (IU):

  • Catfish:  3 ounces = 425 IU
  • Salmon:  3.5 ounces = 360 IU
  • Mackerel:  3.5 ounces = 345 IU
  • Tuna:  3.5 ounces = 235 IU (canned in oil)
  • Egg:  60grams = 20 IU
  • Beef Liver:  3.5 ounces = 15 IU
  • Cod Liver Oil:  1 Tablespoon = 1360 IU

Vitamin-D Supplements

For the dreary months, when your body does not absorb as much sun, your Vitamin-D levels may tend to drop below optimum levels. The National Health and Nutrition Examination Survey (NHANES), USA discovered that 7.6 million US children is Vitamin-D deficient. The same survey found that an additional 50.8 million children were Vitamin-D insufficient. Lead author of this study, Juhi Kumar, M.D., M.P.H (fellow in pediatrics at Children’s Hospital at Montefiore Medical Center, The University Hospital and Academic Medical Center for Albert Einstein College of Medicine) stated:

We expected the prevalence of vitamin D deficiency would be high, but the magnitude of the problem nationwide was shocking.       (http://www.medicalnewstoday.com/releases/159668.php)

Although you can try to maintain your body’s Vitamin-D levels through dietary consumption, many  doctors recommend using high-grade Vitamin-D supplements. A simple blood test can determine the serum levels of Vitamin-D in your body. It is strongly recommended that you seek advice from your physician concerning the quantity of Vitamin-D supplements necessary for your specific needs.


 

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Homogenization – possible toxic effects

Wednesday Aug 10, 2011 | Dr. Said | Comments Off on Homogenization – possible toxic effects

Xanthine oxidase (XO) is a type of endogenous oxidase enzyme that normally passes through the body without absorption, unless our digestion is impaired. Some researchers propose that homogenization allows the absorption of XO ( an enzyme naturally present in milk  and cream) into the body. XO is a complex enzyme containing molybdenum, a bovine milk enzyme. Researchers have purified human XO from breast milk and show it to have properties that are surprisingly different from those of other mammalian XO. Elevated levels of circulating XO are characteristic of certain forms of  liver and heart disease. XO has a very specific function in our bodies. It breaks down purine compounds in to uric acid, which is a waste product. The liver of several animals, including human, contains XO specifically for this purpose. Homogenization was developed to keep the milk’s fat from raising to the top, forming cream which can quickly turn rancid. Most people think that the homogenization is a health precaution when is actually it just increases the shelf life. The process of homogenization consists of forcing milk through a sieve at high rate of speed with a lot of pressure which breaks up the fat globules into small globules. The surface of the fat is then too small to float. The tiny molecules enter the bloodstream directly as undigested fat, not exactly the best for human health. Toxic effects of xanthine oxidase include an increased risk of atherosclerosis. It has been speculated that dietary XO (when absorbed because of homogenization) contributes to the development of atherosclerosis. XO also facilitates the endogenous production of collagenase  and elastase.  It stimulates the production of several types of free radicals including hydrogen peroxide and superoxide free radical. XO stimulates lipid peroxidation within the skeletal muscles, an activity implicated in gout.


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The History of Fish Oil as a Beneficial Health Supplement

Sunday Jul 31, 2011 | Jeff Sherman | Comments Off on The History of Fish Oil as a Beneficial Health Supplement

Fish oil has been used throughout history within fishing communities. Specifically, 16th century English fishermen used fish oil to treat a variety of health issues:

  • Wounds
  • Colds
  • Skin Diseases
  • Body Aches
Today we understand that fish oil contains Omega-3 fatty acids that are beneficial in treatment and prevention of numerous diseases.

Research

Studies conducted on Greenland Eskimos by Dutch scientists in the 1970s revealed that a diet including high-fat fish is extremely beneficial. The study indicated an extremely low incidence of cardiovascular disease, including heart attacks, was due to the Greenland Eskimo’s daily consumption of fish. Fish skin, which provides the Omega-3 fatty acids, is also high in the anti-inflammatories Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA).

Benefits of Fish Oil

In addition to the initial observance that fish oil is effective for treating cardiovascular disease, it has proven an effective for:

  1. Treating Depression/Bi-Polar Disorder, including Post-Partum Depression
  2. Reducing Cholesterol Levels
  3. Reducing Triglyceride Levels
  4. Reducing Inflammation
  5. Treatment of Skin Diseases
  6. Weight Loss
  7. Improving Brain Function
  8. Increasing Focus
  9. Improving Vision
  10. Treatment of Muscle Aches
  11. Relieving Symptoms of Chron’s Disease and Colitis
  12. Treatment of Ulcers
Fish oil is thought to be effective for:
  1. Slowing Breast Tumor Growth
  2. Easing Symptoms of Alzheimer’s Disease
If that isn’t enough, Iam’s Dog Food research states that fish oil, especially during the first month’s of a pup’s life provides many benefits to development and health including: brain development; improves vision; increases trainability.

Fish With Highest Levels of Omega-3s

The best fish to include in your regular diet that provide the highest levels of Omega-3 Fatty Acids are:

  • Wild Alaskan Salmon – farmed salmon negatively impacts natural sources
  • Arctic Char (Iwana) – wild or farmed
  • Atlantic Mackerel – not Spanish or King because mercury content is extremely high
  • Sardines – wild or canned (wild sardines do not contain high levels of mercury due to size)
  • Sablefish (Black Cod) – wild caught only off Alaska or British Columbia to prevent capture of other species
  • Anchovies – any species; small enough that contamination is not a concern
  • Oysters (Kaki) – wild or farmed
  • Rainbow Trout – only farmed, as wild sources (Great Lakes) have been overfished; children should limit to 2-3 servings per month because of high levels of PCB’s 
  • Albacore Tuna – only from U.S. or Canada that practice safe methods to avoid catching other species; moderate mercury contamination should limit children to 3-meals/month.
  • Mussels (Murugai) – since farmed mussels are raised with no impact on environment, this is the best choice
  • Pacific Halibut
Unless you are prepared to eat a minimum of 3-4 ounces of fish (as listed) every day, you will likely not maintain therapeutic levels of fish oil in your system. To sustain optimum level of Omega-3s in your body, fish oil supplements are a great source. Be certain that the supplements you choose are pharmaceutical grade, like Dr. S’s EPA/DHA FISH OIL supplements, to assure reaping the full benefits of the Omega-3s.

 

 

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What is a Limey? The History of Vitamin-C

Wednesday Jul 27, 2011 | Jeff Sherman | Comments Off on What is a Limey? The History of Vitamin-C

As early as 1512, Spanish explorer, Ponce de Leon was introduced to the healing qualities of ascorbic acid. When Native Americans shared sassafras tea with scurvy-ridden sailors, within 6-days, all symptoms had cleared. It was not until the 17th century that British Naval Surgeon, tested the effects of citrus on scurvy. He found that sailors given 1 lemon or orange per day resisted the disease, while those not receiving citrus fell victim to scurvy. As a result, concentrated lemon syrup became a staple in every Naval Surgeon’s medical kit. The Brits called the concoction ‘lime’, and British sailors were coined as ‘Limeys’.

It was not until 1928 that Vitamin-C was isolated and named by biochemist, Albert Szent-Gyorgyi. Gyorgyi isolated Vitamin-C in Hungarian paprika. Even then, it was not until the 1940s-1950s that Vitamin-C was manufactured in large doses; used to treat polio and other viral diseases.

Emergence of Vitamin-C in the Health Industry

The controversial  publication “Vitamin C, the Common Cold & the Flu”, written in 1970 by Linus Pauling, was the first to indicate that Vitamin-C is beneficial in larger quantities than current medical practitioners believed. Prior to Pauling’s publication, it was believed that only small quantities were needed. Pauling co-wrote a paper with Ewan Cameron (a Scottish surgeon) about Vitamin-C with regards to cancer. Cameron had anecdotal evidence that large quantities (up to 10 g) of the vitamin shrank some tumors. The paper was published by Oncology magazine after being rejected by the Proceedings of National Academy of Sciences.

Through the 1980s, Robert F. Cathcart III, M.D. studied the effects of Vitamin-C on treatment of infections, immune disorders, arthritis and even AIDS. He developed the method to determine the correct amount of Vitamin-C required for treatment of any illness or disease. After numerous studies regarding Vitamin-C, the Recommended Daily Allowance was established as 60 mg/day in 1989. Studies through the late-1980s included areas including (but not limited to):

  • Neurochemistry
  • Epidemiology
  • Biochemistry
  • Immunology
All of these studies were released through the New York Academy of Sciences Third Conference. Released at the same time were studies conducted with safety issues concerning Vitamin-C and on the following diseases:
  • Diabetes
  • Cataracts (other eye diseases as well)
  • Free Radicals
  • Metabolic Requirements

Natural Sources of Vitamin-C

Vitamin-C can be found in many fruits and vegetables:

> Citrus Fruits (lemons, limes, oranges, etc.)

> Melons (watermelon, cantaloupe, casaba, etc.)

> Berries (strawberries, blueberries, blackberries, rasberries, etc.)

> Other Fruits (kiwi, papaya, black currants, etc.)

> Leafy Green Vegetables (spinach, collard greens, etc.)

> Raw Vegetables (broccoli, cauliflower, brussel sprouts, etc.)

Although it is not difficult to sustain the RDA of 60 mg/day through your diet, to maintain the optimum suggested level of 500 mg/day could be difficult. As such, premium Vitamin-C supplements are strongly recommended by physicians to maintain levels.

A better way to take vitamin C:

Ascorbyl Palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitaminC. Unlike ascorbic acid , which is water-soluble, ascorbyl Palmitate is not. Consequently ascorbyl Palmitate can be stored in cell membranes until it is required by the body. Many people think vitamin C (ascorbyl Palmitate) is only used for immune support, but it has many other important functions. A major role of vitamin C is in manufacturing collagen, a protein that forms the basis of connective tissue – the most abundant tisse in the body yes including (your face). Ascorbyl Palmitate is an effective free radical scavenging antioxidant which promotes skin health and vitality. Ascorbyl Palmitate, working at the cell membrane, has been shown to provide antioxidant action comparable or even greater than, that of vitamin E. It also acts synergistically with vitamin E, helping to regenerate the vitamin E radical on a constant basis.  My Book

 

 

 

 

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