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 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 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.
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.


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 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.




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



Tags: , cardiovascular Health, General Health, Organ

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.

Tags: , Adrenal, cardiovascular Health, Diabetic, Digestive, General Health, Immune System, Organ, Uncategorized

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.



Tags: , cardiovascular Health, Diabetic, Digestive, General Health, Organ

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.       (

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.


Tags: , , , Adrenal, cardiovascular Health, Diabetic, Digestive, General Health, Immune System, Thyroid

7- Keto and Weight Loss?

Thursday Aug 18, 2011 | Jeff Sherman | Comments Off on 7- Keto and Weight Loss?

7-Keto is a weight loss supplement that is a metabolite of Dihydroepiandrosterone (DHEA).

DHEA (noun): 1. DiHydroEpinAndrosterone; 2. an endogenous steroid that has been implicated in a broad range of biological effects in humans and other mammals. DHEA is produced by the adrenal glands, gonads and the brain. (Wikipedia)

DHEA is naturally occurring in the human body and has been associated with treatment of:

  • Depression – DHEA antagonizes the production of cortisol
  • Memory – effective in treatment of short-term memory in healthy young males
  • Fertility – has been used in conjunction with fertility medications to increase the chromosomal integrity of eggs
  • Cardiovascular Disease – some studies have reported a lower risk of cardiovascular disease with increased levels
  • Diabetes – restores the oxidative balance in diabetic patients, which reduces tissue levels of pentosidine
  • Weight Loss – used as a weight loss supplement
7-Keto and Weight Loss

As DHEA breaks down (metabolizes) in the body, one of the products is 3-acety.-7-oxo-dehydroepiandrosterone (7-Keto-DHEA). For healthy adults with decreased DHEA serum levels, generally have low 7-Keto levels as well. Because the metabolite (7-Keto) does not convert into either testosterone or estrogen, the supplements are much safer than DHEA. The primary benefits of 7-Keto-DHEA are as follows:

  • Thermogenesis – 7-Keto is a fat burning compound. The heat supplied by your body during metabolism: as thermogenesis increases, so does fat burning and ultimately metabolism. This effective increase in metabolism will burn calories more quickly. A double-blind study published in “Current Therapeutic Research” revealed that overweight adults, consuming 1,800 calories/day, exercising 45 minutes three times a week,  and taking 7-Keto supplements lost an average of 4.24 pounds more than the control group (not taking 7-Keto). Body fat loss in the 7-Keto group averaged 1.8% as opposed to 0.57% in the control group. There was an increase in T3 levels in the 7-Keto patients, although the rates remained within normal limits.
  • Immune System Modulation – in addition to a Czech study that indicated 7-Keto’s reduction of cortisol in the system, the Minnesota Applied Research Center and Geriatric Research Education and Clinical Center in Minneapolis (2004) report that the immune system in men and women over 65 are improved with 7-Keto. The four-week study included 22 women and 20 men; each taking either 7-Keto or a placebo twice daily. The 7-Keto group showed significant increases in immune helper cells and significant decrease in immune suppressor cells. An increase in neutrophils (white blood cells) was also indicated.
Side Effects

With virtually no side effects, 7-Keto is a safe weight loss supplement. No increase in testosterone or estrogen levels is indicated when taking as much as 200 mg/day for eight weeks. Be advised that there are no long term studies to demonstrate the effects of 7-Keto on humans.

Because of the increased levels of T3, both the heart and bone mass could, theoretically be adversely affected. It is strongly recommended that you seek permission from your physician before taking 7-Keto (or any dietary supplement). This is especially important in patients with thyroid disorders or who are taking any thyroid hormones.

The only side effect reported is feeling jittery. This could be an indication of an underlying thyroid disorder. If you do experience a jittery feeling when taking 7-Keto, seek the advice of a physician immediately. To date, there have been no reports of drug interactions with 7-Keto, however, it is strongly advised that you seek permission from your physician before taking.

Tags: , , , Adrenal, Antioxidant, General Health, Immune System

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.

Tags: , cardiovascular Health, Diabetic, Digestive, General Health, Organ, Uncategorized

Arugula Omelet

Thursday Aug 4, 2011 | Dr. Said | Comments Off on Arugula Omelet
ingredients (all organic) serve 4
  1. 4 egg whites with 2 egg yolks, beaten
  2. 2 cups finely chopped orugula or spinach
  3. 1 cup grated parmesan cheese (optional)
  4. Pinch cayenne pepper (optional)
  5. Pinch salt
  6. 2 tablespoons of coconut oil
  7. 2 tablespoons grape seed oil
Mix the eggs arugula, cheese, cayenne pepper, and salt until well mixed. In a saute pan, heat coconut oil and grape seed oil over medium heat. Place about a quarter cup of the mixture in the pan for each omelet. Saute until golden on both sides and serve with a slice of fresh tomato.
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Salmonella Outbreak and your health

Wednesday Aug 3, 2011 | Jeff Sherman | Comments Off on Salmonella Outbreak and your health

According to Center for Disease Control (CDC), Atlanta, Georgia, there have been 97 reported cases of Salmonella across the United States (US) and Canada. CDC and the Food and Drug Administration (FDA) are investigating reported cases across 23 states. The strain of Salmonella Agona has been traced to Agromod Produce, Inc’s fresh papayas. The company has complied with a voluntary recall of the produce.

Is it Papaya or Ground Turkey?

Further reports indicate a link between tainted ground turkey and this Salmonella outbreak. Apparently, the first outbreaks occurred between March 7th and June 27th. While the names of the manufacturers responsible for the tainted ground turkey have not been named, consumers are urged to properly cook any poultry to diminish the chances of contracting the illness.

Precautionary Measures

Even with a voluntary recall, there may be papaya tainted Salmonella already in the commerce stream. For this reason, the FDA is advising consumers to not eat any fresh papaya from Agramod Produce, Inc.  The authorities found the strain of the outbreak in two shipments, one at the McAllen, Texas location and one at the border crossing to Mexico. The load of papayas at the border were headed for Agramod Produce, Inc. At this time, the FDA is working with Agramod to determine if earlier shipments were contaminated.

Be certain that the internal temperature of ground turkey reaches 165° F during cooking to minimize potential for infection. Furthermore, the United States Department of Agriculture (USDA) recommends washing your hands at least 20 seconds before and after handling raw meat. Always refrigerate meat immediately after use.

Symptoms of Salmonella

Within 12-72 hours after infection, a person infected with Salmonella develops diarrhea, vomiting and severe stomach cramps. Usually lasting 4-7 days, most recover without treatment. In severe cases, however, in cases of dehydration from persistent diarrhea,hospitalization may be necessary.

Salmonella, in its most persistent form can spread from the intestines to the blood stream, infecting other parts of the body. Not treated with antibiotics immediately can cause death. The elderly, infants and persons with compromised immune systems are more prone to complications arising from Salmonella infection.

Salmonella the Bacterium

A gram-negative, rod shaped bacilli, Salmonella are microscopic creatures that live in the intestines of people and other animals. The bacteria is passed in the feces of people or animals. With over 2,300 serotypes the most common in the US are Salmonella Enteritidis and Salmonella Typhimurium, responsible for 50% of all human infections. There are strains that cause no symptoms in animals, but will make humans ill and visa versa.

Salmonella will not affect the smell, appearance or taste of food. For this reason, it is crucial that all produce be washed thoroughly and meat and poultry products cooked thoroughly. Identifying the exact source of an outbreak is extremely difficult, as indicated by the various reports in the news.

Treatment for Infection

As the Salmonella infection is considered self-limiting, some doctors do not subscribe anything other than bed rest and plenty of fluids to stave off dehydration from diarrhea. Other doctors, however, will prescribe a 10-14 course of antibiotics like ciprofloxacin (Cipro, Cipro XR, Proquin XR, etc.). There is the school of thought that antibiotics prolong the infection because they suppress the  immune system.

Any immunosuppressed individual (infants, elderly, chronically ill, etc.) must be treated with antibiotics and likely hospitalized for care by an infectious disease specialist. The following are high-risk groups:

  • AIDS patients
  • Chemotherapy/Radiation patients
  • Any patient with a chronic illness (MS, Lupus, etc.)
  • Infants
  • Elderly
  • Pregnant Women
Boost Your Immune System to Protect Against Salmonella

As with any illness, the stronger your immune system, the less likely a Salmonella infection is to cause serious complications. if you take precautions to boost your immune system, you can recover from an infection without any treatment beyond fluids to stave off dehydration. The best supplements to include in your daily diet are:


Tags: , , , Digestive, General Health, Immune System

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.


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.



Tags: , , Adrenal, Antioxidant, cardiovascular Health, Diabetic, Digestive, General Health, Immune System, Organ

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





Tags: , , Adrenal, Antioxidant, cardiovascular Health, Diabetic, General Health, Immune System, Organ