News for health-nuts

I recently came across this website called ‘The Autism Revolution’ with lots of good information about Autism and what you can do to reduce your risk, protect your genes and even help Autism. 

Epigenetics is the study of heritable changes in gene expression. This basically means that genes can be changed quicker than we once thought and that by changing our lifestyle, diet and exposure to toxins, we can prevent many health issues early on. 

Check it out here. 

An expectant mother’s exposure to commonly used pesticides might pose risks to her developing fetus comparable to those long associated with tobacco smoking, new research suggests.

In both cases, a fetus exposed to such chemicals during a mother’s pregnancy might result in childbirth taking place a few days earlier and the newborn could weigh at least one-third of a pound less than when there’s no such exposure. And this is not research about babies born to moms who spray chemicals on crops or who work for Orkin, either.

“This is not an unusual group,” said Dr. Bruce Lanphear, about the women who were studied. “These are women exposed primarily through diet and perhaps pesticides used in and around the yard,” said Lanphear, a researcher on the
study of organophosphate pesticide exposure published on Thursday in Environmental Health Perspectives.

To read more click here. 

The humble Vitamin C has done it again!

Viral respiratory tract infections, such as the common cold, are the most prevalent illnesses to occur in humans - manifesting as a range of symptoms from rhinorrhoea, nasal congestion and sneezing to dry throat, coughing and headaches. Vitamin C is often the first supplement administered, and for good reason too. 

Research shows that the immune-stimulatory properties of vitamin C aid in symptom alleviation as well as reduction in duration of the common cold.

Vitamin C levels decline swiftly at the onset of infection (presumably as it is used up by immune cells) but return to normal when symptoms have resolved.

Vitamin C is utilised by the immune system to enhance cell proliferation and function which lead to increased production of cytokines and antibodies. It can also destroy and prevent further production of histamine.

Vitamin C advantageously modulates lymphocytes and phagocytes, and regulates natural killer cells.

The success rate of vitamin C treatment for the common cold seems to depend on how much, and how often it is taken. Various clinical trials have been conducted with varying dosing patterns from 200mg to 8g daily, and, not surprisingly have produced inconsistent results. Some have demonstrated symptom relief, reduction in cold duration and reduced incidence, where others have failed.

For example, in a population group exposed to intense exercise and extreme cold, vitamin C reduced the incidence of colds by up to 50%, but this has not been shown in the wider population.

Braun and Cohen, 2010, recommend megadoses of vitamin C taken in frequent small amounts to achieve a daily dose beyond what has been clinically trialled. This dosing option appears, anecdotally, to give most positive results in practice, although interestingly has not received much research attention. 

A reduction in both duration and severity of the common cold may be achieved if therapeutic doses of vitamin C are taken regularly at the onset of cold symptoms.

Some lactic acid bacteria can alleviate inflammation and therefore prevent intestinal disorders. A team of biologists and nutrition scientists working with Prof. Dirk Haller from the Technische Universitaet Muenchen (TUM) has now discovered the mechanisms at work behind this protective effect. In experiments with mice, the scientists observed that lactocepin, an enzyme produced from the lactic acid bacterium Lactobacillus paracasei can selectively interrupt inflammatory processes. This new evidence might lead to new approaches for the treatment of inflammatory bowel diseases.

As the scientists observed, lactocepin degrades messengers from the immune system, known as chemokines, in the diseased tissue. As a part of the “normal” immune response, chemokines are needed to guide defense cells to the source of the infection. In chronic intestinal disorders like Crohn’s disease and ulcerative colitis, the otherwise highly effective defense mechanism against infectious agents is malfunctioning. Chemokines such as “IP-10” then contribute to the tissue damage due to chronic inflammatory processes, preventing the tissue from healing.

Prof. Haller is certain that based on this mechanism, it will be possible to develop new approaches to the targeted prevention and treatment of chronic bowel diseases as well as skin disorders. Some bacterial strains, such as Lactobacillus paracasei, produce highly potent lactocepins; however, the effectiveness of other microorganisms has not yet been proven.

Polyunsaturated fatty acids (PUFAs), like Omega 3, could improve the literacy and behaviour of children with ADHD and other developmental disorders, an Australian study has found. 

Research published in Nutrition found marked changes in the reading and writing skills, behaviour and general disposition of children with ADHD following an increase in erythrocyte u-3 polyunsaturated fatty acids, specifically DHA. 

Each of the 90 seven to 12-year-old children surveyed who had ADHD  received a random allocation of supplements rich in EPA, DHA or safflower oil for four months. 

Their cognition, literacy and parent-rated behaviour were assessed over the same period by linear-mixed modelling, according to the authors at the University of South Australia.  

The primary group showed improved word reading and decreased oppositional behaviour, while a sub-group of children with learning difficulties also showed improved spelling and lower parent ratings of hyperactivity and restlessness. 

The authors say the results further reflect the need for future research with larger sample sizes. 

“Given the growing body of evidence, it appears that children with ADHD symptoms and comorbid reading and spelling difficulties may represent a subgroup of responders to u-3 PUFA supplementation that should be explored in further trials,” they say. 

“Future research should explore the benefits of u-3 PUFA supplementation for children who have developmentally delayed school performance but not necessarily a clinically
diagnosed developmental disorder,” they conclude.

Finally scientists are looking at gut bacteria and the link to obesity.  It has brought their search to 3000 year old mummies and the gut bacteria they harboured during their time with the living.

By examining ancient faeces in caves and inside the intestines of mummies in North and South America, researchers at the University of Oklahoma have found through DNA analysis that the gut flora of the mummies were more closely related to primates such as chimpanzees rather than modern humans.

The hypothesis is that antibiotics and chlorinated water have created permanent changes to our gut flora, and that this could be one of the reasons why we are facing an obesity epidemic. 

“According to a report this week in the journal New Scientist, it could be that the widespread use of antibiotics in modern society is making us fat.

The report suggests that antibiotics are causing permanent changes to the”live bacteria” inside our intestinal tracts, increasing our risk of obesity, and damaging our immune system.”

For the full article click on the link below:

http://health.ninemsn.com.au/healthnews/8443309/scientists-turn-to-mummies-in-search-of-obesity-cure 

I don’t think it’s any secret that chicken nuggets don’t really contain that much chicken, but it’s still very sobering when you have a good look at the actual ingredients.

These are the ingredients in a McDonalds Chicken McNugget:

“White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary).

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch.

Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ (tertiary butylhydroquinone) and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.”  - Organic Authority

It’s important to keep in mind that the function of a preservative is to prevent bacteria from spoiling food, so it makes sense that when you eat foods high in preservatives that it will alter your gut bacteria and stop food from being properly broken down in the digestive system.

I know parents are very time-poor these days and the temptation for quick meals is very tempting, but try for healthier options and stay away from long lists of ingredients that look more like a chemist-lab inventory.

An Australian long term follow up study of children found that maternal serum vitamin D levels at 18 weeks of pregnancy were related to language difficulties in the children at 5 and 10 years. Vitamin D deficiency during early pregnancy was associated with an almost two-fold higher rate of language impairment in the offspring compared with women with vitamin D levels above 70 n/mol/L. Researchers found that there was a ‘cutoff’ level of 50 nmol/L for circulating 25 (OH)-vitamin D levels, below which the language impairment was seen. They noted that this threshold effect was similar to that seen for vitamin D levels and other health outcomes such as bone density and colorectal cancer risk.

According to the researchers, the developing foetus is completely reliant on maternal vitamin D stores and vitamin D has numerous physiological and endocrine roles vital to neurodevelopment. Levels below 75 nmol/L are considered insufficient. The optimal level required to maintain health in the general population is 75-150nmol/L. Higher levels are recommended to reduce the risk of cancers, heart disease and diabetes.

Click here for the link to this study  Maternal Serum Vitamin D Levels  published recently in Pediatrics.                              

It is quite amazing how becoming more alkaline can just about improve any health condition. Back pain is experienced by many people every single day and it is very debilitating to live with. Long term use of painkillers can cause ulcers in the digestive system and affect liver function. Not a good idea to use more than every now and then. 

A German study confirmed that the intake of alkalising minerals reduced pain symptoms in patients with chronic low back pain by more than 50%. The use of analgesics (pain killers) was reduced and physical impairment was improved. Alkalising minerals are an alternative without side effects for chronic low back pain caused by disturbed acid-base homeostasis. 

This is such a simple way to reduce pain and becoming alkaline can also improve your energy levels, reduce inflammation and is essential in the treatment of cancer. 

To read more, click here

I am sure that most of you have heard the statement:

“You should eat lots of dairy to keep your bones strong.”

This is not the case. It is now well known that calcium in dairy products is poorly absorbed by our body. 

Dairy has an acidic effect on the body and is not a good food for preventing osteoporosis (the only dairy that is alkaline is raw dairy). 

The best way to prevent osteoporosis is to become alkaline. 

A study done in Germany in 2004 compared the bone mineral density (BMD) in 1056 premenopausal or perimenopausal women aged 45 - 54. 

The study confirmed that there was a direct association between increased acidity and lowered bone density. There was an increase in osteoclast acitvity with falling ph, which means that more bone tissue was broken down in an acidic environment. 

Supplementing with a good alkalising powder which includes calcium and a range of other minerals as well as taking Vitamin D, are very important in the prevention and treatment of osteoporosis. 

An alkaline diet is also important - click here to find out more.