Most sources of city water use chlorine to disinfect the water. Unfortunately, chlorine in your shower can wreak havoc on your skin—and may have other lasting health effects as well. Because you’re bathing in a hot, steamy environment, your pores open up and actually absorb more chemicals from your water than they normally would. And it’s not just your skin absorbing it—it’s your nose and mouth too. As you inhale, you can take in chlorine and chlorinated by-products called “trihalomethanes (THMs),” which trigger the production of free radicals in your body and have been reported to be carcinogenic in animal studies by the Environmental Protection Agency (and several scientific journals). Worse, once released, these toxins can circulate in your home, particularly if your shower is not well ventilated.
Find the right filter. Not all filters are the same—that’s why it helps to know what’s in your water, so you can match it up with the right filter. To get rid of chlorine, look for NSF/ANSI Standard 46, which means the filter has passed a test to remove chlorine. One study suggests 0.2-µm filters are more effective than those with larger pore sizes.
Wheat contains high amounts of wheat germ agglutinin (WGA); a glycoprotein classified as a lectin, which is largely responsible for many of wheat’s ill effects. Other grains high in lectins include rice, spelt, and rye.
“WGA can pass through the blood brain barrier (BBB) through a process called ‘adsorptive endocytosis’ … WGA may attach to the protective coating on the nerves known as the myelin sheathand is capable of inhibiting nerve growth factor which is important for the growth, maintenance, and survival of certain target neurons. WGA binds to N-Acetylglucosamine which is believed to function as an atypical neurotransmitter functioning in nocioceptive (pain) pathways.”
The traditional ways of addressing many of these anti-nutrients is by sprouting, fermenting and cooking. However, lectins are designed to withstand degradation through a wide range of pH and temperatures. WGA lectin is particularly tough because it’s actually formed by the same disulfide bonds that give strength and resilience to vulcanized rubber and human hair.
Furthermore, because lectins are so small, and hard to digest, they tend to bioaccumulate in your body, where they can interfere with biological processes. WGA is particularly troublesome in this regard. Studies indicate it has a number of health-harming characteristics and activities:
Pro-inflammatory—WGA stimulates the synthesis of pro-inflammatory chemical messengers (cytokines) in intestinal and immune cells, and has been shown to play a causative role in chronic thin gut inflammation.
Immunotoxicity—WGA induces thymus atrophy in rats , and anti-WGA antibodies in human blood have been shown to cross-react with other proteins, indicating that they may contribute to autoimmunity . In fact, WGA appears to play a role in celiac disease (CD) that is entirely distinct from that of gluten, due to significantly higher levels of IgG and IgA antibodies against WGA found in patients with CD, when compared with patients with other intestinal disorders.
Neurotoxicity— WGA can cross your blood brain barrier through a process called “adsorptive endocytosis,” pulling other substances with it. WGA may attach to your myelin sheath and is capable of inhibiting nerve growth factor, which is important for the growth, maintenance, and survival of certain target neurons.
Excitotoxicity— Wheat, dairy, and soy contain exceptionally high levels of glutamic and aspartic acid, which makes them all potentially excitotoxic. Excitotoxicity is a pathological process where glutamic and aspartic acid cause an over-activation of your nerve cell receptors, which can lead to calcium-induced nerve and brain injury. These two amino acids may contribute to neurodegenerative conditions such as multiple sclerosis, Alzhemier’s, Huntington’s disease, and other nervous system disorders such as epilepsy, ADD/ADHD and migraines.
Cytotoxicity—WGA has been demonstrated to be cytotoxic to both normal and cancerous cell lines, capable of inducing either cell cycle arrest or programmed cell death (apoptosis).
Disrupts Endocrine Function—WGA may contribute to weight gain, insulin resistance, and leptin resistance by blocking the leptin receptor in your hypothalamus. It also binds to both benign and malignant thyroid nodules , and interferes with the production of secretin from your pancreas, which can lead to digestive problems and pancreatic hypertrophy.
Cardiotoxicity—WGA has a potent, disruptive effect on platelet endothelial cell adhesion molecule-1, which plays a key role in tissue regeneration and safely removing neutrophils from your blood vessels.
Adversely effects gastrointestinal function by causing increased shedding of the intestinal brush border membrane, reducing the surface area, and accelerating cell loss and shortening of villi. It also causes cytoskeleton degradation in intestinal cells, contributing to cell death and increased turnover, and decreases levels of heat shock proteins in gut epithelial cells, leaving them more vulnerable to damage.
Aside from high amounts of WGA, wheat also contains a number of other potentially health-harming components, including:
Gliadin (an alcohol soluble protein component)
Gliadomorpin (exorphins, or group of opioid peptides that form during digestion of the gluten protein)
One recent study, published in the Scandinavian Journal of Gastroenterology last year, found that even those who do not present symptoms of celiac disease may have antigliadin antibodies, which was found to increase the risk of depression in elderly individuals.
"Individuals with recent-onset psychosis and with multi-episode schizophrenia who have increased antibodies to gliadin may share some immunologic features of celiac disease, but their immune response to gliadin differs from that of celiac disease."
Gliadorphin (also known as gluteomorphin) is an opioid peptide that is formed during digestion of the gliadin component of the gluten protein. It is usually broken down into amino acids by digestion enzymes. It has been hypothesized that children with autism have abnormal leakage from the gut of this compound, which then passes into the brain and disrupts brain function. This is partly the basis for the gluten-free, casein-free diet. Studies of this diet have had important methodological flaws, and the scientific evidence is not adequate to make treatment recommendations.
The hypothesis among the experts was that pornography was progressively desensitizing these men sexually…
Given the desensitization effect on most male subjects, researchers found that they quickly required higher levels of stimulation to achieve the same level of arousal. The experts I interviewed at the time were speculating that porn use was desensitizing healthy young men to the erotic appeal of their own partners.
We now know that porn delivers rewards to the male brain in the form of a short-term dopamine boost, which, for an hour or two afterwards, lifts men’s mood and makes them feel good in general. The neural circuitry is identical to that for other addictive triggers, such as gambling or cocaine.
The addictive potential is also identical: just as gamblers and cocaine users can become compulsive, needing to gamble or snort more and more to get the same dopamine boost, so can men consuming pornography become hooked.
research suggests both males and females find porn generally enhances their sex lives, it does not effect emotional closeness and it is not linked to risky sexual behaviours
One of its most important functions is reward prediction where midbrain dopamine neurons fire when a big reward is expected even when it doesn’t occur – such as in a near-miss money-loss when gambling – a very unpleasant experience. But what counts as a reward in Wolf’s dopamine system stereotype? Whatever makes the dopamine system fire. This is a hugely circular explanation and it doesn’t account for the huge variation in what we find rewarding and what turns us on.
How to make sense of this? Clearly porn can desensitize, just as over-exposure to any stimulus can desensitize. Both articles actually agree on that, so that’s a relevant point to keep in mind when it comes to porn. Don’t take in too much.
As for the addiction hypothesis, porn is not classically addictive in the sense that it brings a huge expected payoff that the brain desperately strives for. It is simply something that feels good that when consumed to excess can desensitize.
New research study published in the FASEB Journal (http://www.fasebj.org), suggests that the “healthy” ingredient in red wine, resveratrol, may prevent the negative effects that spaceflight and sedentary lifestyles have on people.
Scientists studied rats that underwent simulated weightlessness by hindlimb tail suspension and were given a daily oral load of resveratrol. The control group showed a decrease in soleus muscle mass and strength, the development of insulin resistance, and a loss of bone mineral density and resistance to breakage. The group receiving resveratrol showed none of these complications. Study results further demonstrated some of the underlying mechanisms by which resveratrol acts to prevent the wasting adaptations to disuse-induced mechanical unloading.
For example, by mashing up a combination of garlic, shallots, hot peppers and citrus skin into a paste. By adding water, these farmers make a natural spray for their vegetables.
It’s good for the environment, and also translates into higher returns. On the market, farmers can demand more than twice the price for organic over conventionally grown produce. What’s more, by eliminating pesticide use, farmers cut costs by 20 to 30 percent.
In the hills of Bali, Rauf and Kusumah have introduced a friendly fungus that eats disease-causing pathogens in the soil.
Pak Ujang Dayat has been farming for more than 20 years, and he’s never seen anything like this culturable fungus, which is in the Trichoderma genus.
Dayat grows the black fungus in a bag of corn kernels, then combines this with compost and spreads the Trichoderma mix across his fields. With this, he has warded off a damaging root disease.
Treating seeds with Trichoderma seems to provide early protection for crops, and studies show such seeds produce stronger, longer roots that also make them more drought-resistant.
Chris Boyce of the University of Warwick and Alex Wood of the University of Manchester compared large data sets where 1000s of people had reported on their well-being. They then looked at how well-being changed due to therapy compared to getting sudden increases in income, such as through lottery wins or pay rises. They found that a 4 month course of psychological therapy had a large effect on well-being. They then showed that the increase in well-being from an £800 course of therapy was so large that it would take a pay rise of over £25,000 to achieve an equivalent increase in well-being. The research therefore demonstrates that psychological therapy could be 32 times more cost effective at making you happy than simply obtaining more money.
At 18 days old the average roundworm is flabby, sluggish and wrinkled. Two days later it will probably be dead. However, Professor Kenyon, based at the University of California, San Francisco, found that damping down the activity of just one of their genes had a dramatic effect.
‘Instead of dying at about 20 days, our first set of mutant worms carried on living to more than 40 days,’ she says. ‘And they weren’t sluggish and worn out — they behaved like youngsters. It was a real shock. In human terms it was the equivalent of talking to someone you thought was about 30 and finding they were actually 60.’ With more sophisticated genetic manipulation, she now has some worms that have lived for an astonishing 144 days. An increase of that proportion would allow humans to live to 450. Scientists already knew how to make laboratory animals live longer and healthier lives — you just cut back their calories to about three-quarters of their normal amount. It’s not a practical solution for humans, because you feel cold and hungry all the time. But what Professor Kenyon found out was why drastically reducing calories has such a remarkable effect. She discovered that it changed the way two crucial genes behaved. It turned down the gene that controls insulin, which in turn switched on another gene, which acted like an elixir of life. ‘We jokingly called the first gene the Grim Reaper because when it’s switched on, the lifespan is fairly short,’ she explains. The second ‘elixir’ gene seems to bring all the anti-ageing benefits — its proper name is DAF 16, but it was quickly nicknamed ‘Sweet Sixteen’ because it turned the worms into teenagers.
Discovering the Grim Reaper gene has prompted the professor to dramatically alter her own diet, cutting right back on carbohydrates. That’s because carbs make your body produce more insulin (to mop up the extra blood sugar carbs produce); and more insulin means a more active Grim Reaper.
A number of studies have shown that high carbohydrate diets increase plasma triglyceride levels, VLDL cholesterol, insulin and glucose concentrations in NIDDM40,41 and in post-menopausal women
Diets high in saturated fats and trans-fatty acids have been shown to decrease membrane fluidity and decrease insulin receptor binding, thus promoting insulin resistance. Interestingly, a high omega-6:omega-3 EFA diet is also detrimental to insulin receptor sensitivity. …
… Very good studies indicate that trans fats interfere with insulin receptors and therefore with insulin resistance.
Physical activity reduces insulin resistance.
Weight loss reduces insulin resistance.
Alcohol reduces insulin resistance.
Minerals such as magnesium, calcium, potassium, zinc, chromium, and vanadium appear to have associations with insulin resistance or its management. Amino acids, including L-carnitine, taurine, and L-arginine, might also play a role in the reversal of insulin resistance. Other nutrients, including glutathione, coenzyme Q10, and lipoic acid, also appear to have therapeutic potential.?
There is also evidence that the amount and range of carotenoid-like pigments in an individual’s blood is inversely related to fasting serum insulin levels,65 suggesting a diet low in vegetables might contribute to insulin resistance.
Dietary micronutrient deficiencies might also promote insulin resistance. Chief among these deficiencies appear to be minerals including calcium, magnesium, potassium, chromium, vanadium, and zinc.68-74 Intake of sodium, either too high or two low, appears to negatively impact insulin sensitivity.
Linoleic acid, the major n-6 fatty acid, is metabolized into pro-inflammatory arachidonic acid, which, in turn, gives rise to leukotrienes and protaglandins. N-3 fatty acids, found in plants and in fish, reduce the levels of arachidonic acid, thereby lowering inflammatory mediator concentrations and increasing insulin sensitization.
a saturated fat metabolite called ceramide contributes to the development of insulin resistance. … Ceramide is a lipid molecule made in the body from something called sphingosine and a fatty acid (which could be oleic acid, a so-called good fatty acid). This molecule is used to make sphingomyelin, which is one of the structural elements in the lipid bilayer, as well as being a cellular signal molecule. Sphingomyelin is one of the lipid building blocks of the myelin sheath so important for nerves.
flavonoids and limonoids – nutrient-packed pigments that give color and taste to fruit – may work against cancer in any of three ways: prevent it from forming, slow the growth of existing cancer, or kill cancer cells.
"The limonoids, which differ structurally from flavonoids, seem to do all three," he said of tests in his lab by one of Patil’s graduate students, Shibu Poulose, who also worked in Harris’ College Station lab. Their work emphasized the compounds’ ability to kill existing the neuroblastoma cells with the rationale that if the method and time limonoids take to obliterate the cancer could be found, perhaps scientists could exploit it to help cure the disease.
a man over 40 is almost six times as likely as a man under 30 to father an autistic child. Since then, research has shown that a man’s chances of fathering offspring with schizophrenia double when he hits 40 and triple at age 50. The incidence of bipolarity, epilepsy, prostate cancer and breast cancer also increases in children born to men approaching 40. Both dwarfism and Marfan syndrome (a disorder of the connective tissue) have been linked to older fathers, and according to research published in 1996 in the journal Nature Genetics, Apert syndrome (a disorder characterized by malformations of the skull, face, hands and feet) is a mutation caused exclusively by advanced paternal age. A 2009 study at the University of Queensland, Australia, found a correlation between advanced paternal age and poorer performance by children on intelligence tests (the children of older mothers actually performed better). And when researchers at King’s College, London, bred mice from fathers of differing ages, the offspring of older fathers exhibited significant deficits in social and exploratory behavior.
The most powerful of these hormones is called insulin-like growth factor-1 (IGF-1). When cow’s milk is fed to people, IGF-1 levels also increase. Studies funded by the dairy industry show a 10% increase in IGF-1 levels in adolescent girls from one pint daily and the same 10% increase for postmenopausal women from 3 servings per day of nonfat milk or 1% milk.4,5
IGF-1 promotes undesirable growth too—like cancer growth and accelerated aging. IGF-1 is one of the most powerful promoters of cancer growth ever discovered for cancers of the breast, prostate, lung, and colon.6
Overstimulation of growth by IGF-1 leads to premature aging too—and reducing IGF-1 levels is “anti-aging.”
The environmental toxins in the shoes can spread to people and to the environment as the shoes become worn.
The analyses showed that 17 of the 27 shoes that were tested contained one or more of the tested phthalates. The phthalate DEHP, which is harmful to reproductive systems, was present in various amounts in all 17 of these products.
This is one of the themes of this site: your skin is like a second mouth. What you put on your skin can be easily absorbed, and go directly into your bloodstream.
This article mentions phthalates which cause a lot of reproductive problems and disrupt hormones in general.
Young ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months) the cob becomes tougher and the silk dries to inedibility. By the end of thegrowing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling water.
Apparently other grains can be eaten raw if they are eaten early enough - according to the wikipedia article on sprouting.
I view this as an interesting exception to paleolithic diet theory. It is likely that primitive man consumed very little corn, and I’ve posted before about how corn isn’t the healthiest food in the world.
Note : this is actually a repost from my old tumblr.
The data below underscores how often doctors fail. It really indicates that if you have any type of serious ailment and any doubts about your doctor’s recommendations, a second opinion is critical. Doctors should be required to better keep up with the latest medical evidence and should be required to take tougher annual tests to ensure they are indeed up to date with reality.
The plain fact is that many clinical decisions made by physicians appear to be arbitrary, uncertain and variable. Reams of research point to the same finding: physicians looking at the same thing will disagree with each other, or even with themselves, from 10 percent to 50 percent of the time during virtually every aspect of the medical-care process—from taking a medical history to doing a physical examination, reading a laboratory test, performing a pathological diagnosis and recommending a treatment. Physician judgment is highly variable.
Here is what Eddy has found in his research. Give a group of cardiologists high-quality coronary angiograms (a type of radiograph or x-ray) of typical patients and they will disagree about the diagnosis for about half of the patients. They will disagree with themselves on two successive readings of the same angiograms up to one-third of the time. Ask a group of experts to estimate the effect of colon-cancer screening on colon-cancer mortality and answers will range from five percent to 95 percent.
Ask fifty cardiovascular surgeons to estimate the probabilities of various risks associated with xenografts (animal-tissue transplant) versus mechanical heart valves and you’ll get answers to the same question ranging from zero percent to about 50 percent. (Ask about the 10-year probability of valve failure with xenografts and you’ll get a range of three percent to 95 percent.)
Give surgeons a written description of a surgical problem, and half of the group will recommend surgery, while the other half will not. Survey them again two years later and as many as 40 percent of the same surgeons will disagree with their previous opinions and change their recommendations. Research studies back up all of these findings, according to Eddy.
On average, Americans only receive about half of recommended medical care for common illnesses, according to research led by Elizabeth McGlynn, PhD, director of Rand’s Center for Research on Quality in Health Care. That means the average American receives care that fails to meet professional evidence-based standards about half of the time.
McGlynn and her colleagues examined thousands of patient medical records from around the country for physician performance on 439 indicators of quality of care for thirty acute and chronic conditions as well as preventive care, making the Rand study one of the largest of its kind ever undertaken.
Even though clinical guidelines exist for practices like these, McGlynn and her colleagues found something shocking: physicians get it right about 55 percent of the time across all medical conditions. In other words, patients receive recommended care only about 55 percent of the time, on average. It doesn’t matter whether that care is acute (to treat current illnesses), chronic (to treat and manage conditions that cause recurring illnesses, like diabetes and asthma) or preventive (to avert acute episodes like heart attack and stroke).
How well physicians did for any particular condition varied substantially, ranging from about 79 percent of recommended care delivered for early-stage cataracts to about 11 percent of recommended care for alcohol dependence. Physicians prescribe the recommended medication about 69 percent of the time, follow appropriate lab-testing recommendations about 62 percent of the time and follow appropriate surgical guidelines 57 percent of the time. Physicians adhere to recommended care guidelines 23 percent of the time for hip fracture, 25 percent of the time for atrial fibrillation, 39 percent for community-acquired pneumonia, 41 percent for urinary-tract infection and 45 percent for diabetes mellitus.
Underuse of recommended services was actually more common than overuse: about 46 percent of patients did not receive recommended care, while about 11 percent of participants received care that was not recommended and was potentially harmful.
Here is disturbing proof that physicians often fail to follow solid scientific evidence of what “quality care” is in providing common care that any of us might need:
• Only one-quarter of diabetes patients received essential blood-sugar tests. • Patients with hypertension failed to receive one-third the recommended care. • Coronary-artery-disease patients received only about two-thirds of the recommended care. • Just under two-thirds of eligible heart-attack patients received aspirin, which is proven to reduce the risk of death and stroke. • Only about two-thirds of elderly patients had received or been offered a pneumococcal vaccine (to help prevent them from developing pneumonia). • Scarcely more than one-third of eligible patients had been screened for colorectal cancer.
Here’s a counterintuitive consequence: the more years of practice experience a physician has, the more out-of-date his or her practice patterns may be.
Many doctors are incompetent, or at the very least have recommended things to me or my family which were simply wrong - or disagreed with the opinions of better doctors who were subsequently proved to be correct. This article validates that feeling I have with data, so it’s nice on some level to see that… On the other hand, some doctors, are brilliant wonderful geniuses, so it’s important to know which sort of doctor you are dealing with, and even then, it’s important to be careful.
Grapes contain large amounts of tartaric and malic acids. Also present in grapes are other acids like succinic, fumaric, glyceric, p-coumaric and caffeic, each functioning quietly with its own wonderful healing properties.
Well I did some digging and remembering, and the first few acids are components of the krebs cycle, and can help regulate it. This article adds:
A large percentage of patients with the disorder fibromyalgia who have high amounts of tartaric acid in the urine respond favorably to treatment with malic acid (11-13)
Coumaric and Caffeic acid are antioxidants, among other things.
The linked article also said that grapes were both anti-coagulants and anti-inflammatory so I got curious about that…
The pigments in brightly colored fruits, vegetables and berries contain many phytochemicals that have anti-inflammatory properties. One example is quercetin, which is found in apple and red onion skins and has strong anti-inflammatory properties.
I think I will add this to my list of reasons to eat fruit…I think the conventional view of fats, carbs, proteins and vitamins is so wrong - there are many things that are not on said list that are actually quite important, and just because you eat your grains or whatever else you eat that lacks a lot of these things that right now aren’t given enough credit, your body suffers. I genuinely believe that American and world diets lean too much on grains and milk and synthetic sugars, and not enough of veggies, fruits and lean meats.
Grains have some antioxidants, but the values tend to be lower than those of fruits and vegetables, and you don’t often read about grains being an anti-coagulant or something anti-inflammatory - or having lots of anti-oxidants, etc.
OK. I sensationalized that title slightly. Point is my AMA Morning Rounds informs me that the study points to marked similarities in brain activities in food and drug addiction:
The Los Angeles Times /Hartford Courant (4/5, Weir) reports, “A new study from the Yale Rudd Center for Food Policy & Obesity,” which was published online Monday in the Archives of General Psychiatry, found that addictions to food and drugs result in similar activity in the brain.” Before reaching this conclusion, researchers recruited “48 women with an average age of 21 who ranged from lean to obese.” The participants “took a test developed at the Rudd Center to measure food addiction, based on an established test for measuring drug addiction.” The researchers discovered that “the brains of subjects who scored higher on the food addiction scale exhibited neural activity similar to that seen in drug addicts, with greater activity in brain regions responsible for cravings and less activity in the regions that curb urges.”
Read the full study here if you’re a science geek.
Up to 5% of your peanuts could be feces and other food regulations
The FDA has established guidelines for a number of contaminants that it will allow in our food supply. …
Tomatoes Acceptable levels of mold contamination go as low as 15 percent in canned tomatoes to as high as 45 percent for ketchup. And the FDA allows up to 30 fly eggs per every 100 grams of tomato sauces, or up to two maggots per every 100 grams of tomato juice.
Raisins The FDA won’t mandate action unless 10 or more whole or equivalent Drosophila flies and 35 of its eggs are found per 8 ounces of raisins.
Macaroni To take action, the FDA must find either an average of 225 insect fragments per 225 grams in six sub-samples, or an average of 4.5 rodent hairs per 225 grams in six sub-samples.
These aren’t even as bad as the acceptable levels of mammalian feces allowed in peanuts or sesame seeds (up to 5 mg per 100 mg).
Rear and side windows are typically made of nonlaminated glass, which filters out UVB light, the chief cause of skin reddening and sunburn — but not UVA rays, which penetrate the skin more deeply and also cause harm.
According to a nationwide study released by the Flagstaff, Arizona-based Translational Genomics Research Institute (TGen), meat and poultry from U.S.grocery stores have an unexpectedly high rate of dangerous disease-causing bacteria, including antibiotic resistant superbugs. In fact, almost half (47 percent) of all meat and poultry samples tests were contaminated with S. aureus.
What’s more, 52 percent of these contaminated meats contained superbugs, meaning the bacteria were resistant to multiple classes of antibiotics. That adds up to multi-antibiotic resistant Staph germs being present in about one out of every 4 samples of meat, chicken or turkey.
"For the first time, we know how much of our meat and poultry is contaminated with antibiotic-resistant Staph, and it is substantial," Lance B. Price, Ph.D., senior author of the study and Director of TGen’s Center for Food Microbiology and Environmental Health, said in a statement to the media.
The research, published today in the journalClinical Infectious Diseases, is the first national investigation of antibiotic resistant S. aureus in the U.S. food supply.
The dirty truth many Americans — especially meat eaters — don’t want to face is that conditions on so-called industrial farms are not only often inhumane but downright sickening. Animals raised for slaughter are packed together densely and steadily fed low doses of antibiotics in their food. The new report concludes these industrial farms are the ideal breeding grounds fordrug-resistant bacteria that can move from animals to the human population.
Milk causes insulin spikes almost as high as white bread!
Milk also has a higher insulin index (90ish) than glycemic index (30ish), and one possibility seems to be that it has a lot of protein. As someone who believes that high insulin spikes are not the healthiest thing in the world, this is another thing to consider. This article on amino acids causing insulin spikes was interesting and relevant. The amino acid mixture’s effect on insulin was much higher than that of glucose.
it’s not that our bodies don’t get enough calcium, rather that they excrete too much of what they already have.
High-protein foods such as meat, eggs and dairy make excessive demands on the kidneys, which in turn leach calcium from the body.
A study funded by the US National Dairy Council, for example, gave a group of postmenopausal women three 8oz glasses of skimmed milk a day for two years, then compared their bones with those of a control group of women not given the milk. The dairy group consumed 1,400mg of calcium a day, yet lost bone at twice the rate of the control group.
Most Chinese people eat and drink no dairy products, and get all their calcium from vegetables. Yet while they consume only half the calcium of Americans, osteoporosis is uncommon in China, despite an average life expectancy of 70.
In South Africa, Bantu women who eat mostly plant protein and only 200-350mg of calcium a day have virtually no osteoporosis, despite bearing on average six children and breastfeeding for prolonged periods.
There are irons concerns too.
half of all iron deficiency in US infants results from cows’ milk-induced intestinal bleeding - a staggering amount, since more than 15% of American under-twos suffer from iron-deficiency anaemia. The infants, it seems, drink so much milk (which is very low in iron) that they have little appetite left for foods containing iron; at the same time, the milk, by inducing gastrointestinal bleeding, causes iron loss.
Milk Contains 60+ hormones that could disrupt your hormonal balance
Milk contains a lot of hormones, many of which are small molecules that are unlikely to be broken down by the gut. The impact on our body is not well understood, and it’s likely that hormonal disruption of some sort is caused. Here are a few examples of the ones we do know about…
• progesterone (from pregnenolone)
• 5α-pregnan-3β-ol-20-one, 20α- and 20β-dihydroprogesterone (from progesterone)
• dehydroepiandrosterone sulphate acyl ester
• insulin like growth factors 1 and 2 (IGF-1 and IGF-2)
As smart as 23andMe has been in developing their business, I’m worried that the underlying technology of their company has an upcoming expiration date. They rely upon a very particular kind of DNA analysis – mapping important gene variations known as single nucleotide polymorphisms (SNPs). While SNPs can provide some meaningful insights on occasion, they are not nearly as comprehensive as sequencing your whole genome. Whole genome sequencing has a price tag of around $5000 or more, so the $108 SNP test seems like a much better bargain. In five years, however, I’m pretty sure that a retail whole genome service could be available for $100 or so as well. Why settle for just looking at pieces of your DNA when you can see the whole thing for about the same price?
“many people tell me, ‘I could be a vegan if it weren’t for bacon,’ and I tell them, ‘Be a “vegan” who eats bacon,’” Ronnen says with a shrug as he sits in the sun-dappled dining room of his loft in downtown Los Angeles. Wha? Isn’t that sacrilegious? Ronnen sighs. “Real militant vegans hate when I say that. But if you are cutting back on the amount of meat that you eat, you’re still doing something great for your health, for the planet and for the animal.”—
Wheat and gluten can hurt you even if you don't realize it and don't test positive for celiac....
It’s interesting that Celiac can strike at any time, and that even if you don’t test positive, you could still have an allergy….and that your symptoms could be mild or severe…and that you may never know the damage gluten is - or is not causing you.
Celiac disease, an autoimmune disorder that can appear at any age and is caused by an intolerance to gluten.
Cooper tested negative for celiac disease, but the doctor advised her to try a gluten-free diet anyway.
"Within a week of eliminating [gluten], I started to feel markedly better," says Cooper, now 36, from Melbourne, Australia. "It wasn’t a gradual feeling better; it was almost a crossing-the-street kind of thing."
In fact, experts now believe that celiac disease represents just one extreme of a broad spectrum of gluten intolerance that includes millions of people like Cooper with less severe — but nevertheless problematic — reactions to the protein.
While celiac disease affects about 1 percent of the U.S. population, experts estimate that as many as 10 percent have a related and poorly understood condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity.
"Gluten is fairly indigestable in all people," Leffler says. "There’s probably some kind of gluten intolerance in all of us."
Experts now think of gluten intolerance as a spectrum of conditions, with celiac disease on one end and, on the other, what’s been called a “no man’s land” of gluten-related gastrointestinal problems that may or may not overlap.
Celiac patients can also develop headaches, tingling, fatigue, muscle pain, skin rashes, joint pain, and other symptoms, because the autoimmune attack at the root of the disease gradually erodes the wall of the intestine, leading to poor absorption of iron, folate, and other nutrients that affect everything from energy to brain function.
People with gluten sensitivity sometimes experience these far-reaching symptoms as well, though it’s less clear why.
“If it says it’s organic, it doesn’t have to be 100 percent organic unless it says it is. Remember processed foods can be labeled organic if only 80 percent of the ingredients are organic.”—How to Read and Understand Food Labels
the body may, when anticipating fatty or sweet foods, get primed for a big dose of calories. When those calories aren’t delivered, the body feels cheated and compensates by overeating, trying to achieve the sensation it expected to get from eating the delicious, high-calorie food it expected in the first place.
The scientists weren’t too surprised to find that people fell asleep faster when the bed rocked. But they were surprised at the big difference that rocking made in brain activity. Rocking increased the length of N2 sleep, a form of non-REM sleep that takes up about half of a good night’s rest. It also increased slow oscillations and “sleep spindles.” Sleep spindles are brief bursts of brain activity, which look like sudden up-and-down scribbles on an electroencephalogram.
"We were basically trying to find a scientific demonstration of this notion of rocking to sleep,"
The fact that the brain waves changed so much …was “totally unexpected.”
Sleep spindles are associated with tranquil sleep in noisy environments and may be a sign that the brain is trying to calm sleepers stuck in them. Spindles also have been linked with the ability to remember new information. And that is associated with the brain’s ability to rewire itself, known as brain plasticity.
Haha, it would be ridiculously fun to install an indoor hammock.
a 22 year old man must be able to lift 106 percent of his body weight to be considered average. If he weighed 200 lbs, he would have to lift at least 212 lbs. Men between the age 20 and 29 must lift 106 percent of their body weight for an average ranking and 148 percent for a well above average ranking. Men between 30 and 39 must lift 93 percent for average and 124 for well above average. Men between 40 and 49 must lift 88 percent for average and 110 for well above average.
Women between the age 20 and 29 must lift 65 percent of their body weight for an average ranking and 90 percent for well above average. Women between 30 and 39 must lift 57 percent for an average ranking and 76 percent for well above average. Women between 40 and 49 must lift 52 percent for an average ranking and 71 percent for well above average.
I thought I was strong for being able to bench my weight. Sadly I am average.
Dr Rouanet and his co-workers divided hamsters into three groups: One group received a standard diet, one group was fed a high-fat diet, and the third received the high-fat diet and the grape seed extract (provided by Partoeno, Bordeaux).
After 12 weeks on the diets, the researchers found that animals on the high-fat diet only had increased abdominal fat, compared to the hamsters on the standard diet.
On the other hand, the hamsters in the grape seed extract group did not have increased abdominal fat, they said.
Grape seed extract is made by taking the seeds out of the grape and simply pressing them.
Most grape seed extract pills I’ve seen are standardized to about 50-100 mg of proanthocyanidins.
So how does this compare to grapes… As wikipedia says…
In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 ± 96.06 mg/L)
So if there are 4 glasses of wine per bottle, that’s about 40-45 mg of proanthocyanidins per glass - about the same as a pill of grape seed extract or half a pill.
How many grapes are in a bottle of wine? About 2.75 lbs. So clearly it would take a lot of grapes to get the grape seed extract in one pill.
Grapes and grape juice were shown to contribute nearly 18% of the total ~ 58 milligrams proanthocyanidin/person/day (> 2 years old). In fact, purple grape juice had the highest average content of proanthocyanidins per serving of all beverages tested (including red table wine and fruit juices), at 124 milligrams per 8 fluid ounces.
People ate an average of nearly 300 calories more when they were sleep-deprived compared to when they were well rested, research presented at an American Heart Association revealed. And the calories overwhelmingly came from junk foods like ice cream and fast food.
In one study, researchers found that people who received only four hours of sleep a night for two nights experienced:
18 percent reduction in leptin
28 percent increase in ghrelin
When people are buying organic food, they often make the incorrect assumption that there are no pesticides. It’s true that organic production often uses fewer dangerous chemicals, but certain pesticides are allowed.
It turns out that a key factor in chemicals being cleared for use on organic crops is whether they occur naturally. Spinosad, for example, comes from the soil bacterium Saccharopolyspora spinosa. It can fatally scramble the nervous systems of insects. It’s also poisonous to mollusks.
In the USDA tests, there was ten times as much spinosad on organic lettuce than was found on conventionally cultivated fruits and vegetables.
This is interesting, but not alarming. This is a bacterium in the soil that has been producing this pesticides probably for hundreds of thousands of years. It’s reasonable to assume that it might produce more of this pesticide if synthetic pesticides were absent. Still, however, I don’t appreciate farmers applying extra pesticides - I feel that the spirit of organic products is pesticide free, and this is frustrating to me…
When you test synthetic chemicals for their ability to cause cancer, you find that about half of them are carcinogenic.
Until recently, nobody bothered to look at natural chemicals (such as organic pesticides), because it was assumed that they posed little risk. But when the studies were done, the results were somewhat shocking: you find that about half of the natural chemicals studied are carcinogenic as well.
A recent study compared the effectiveness of a rotenone-pyrethrin mixture versus a synthetic pesticide, imidan. Rotenone and pyrethrin are two common organic pesticides; imidan is considered a “soft” synthetic pesticide (i.e., designed to have a brief lifetime after application, and other traits that minimize unwanted effects). It was found that up to 7 applications of the rotenone- pyrethrin mixture were required to obtain the level of protection provided by 2 applications of imidan.
Unless you know your grower personally, there is no guarantee that your produce has been grown without pesticides or other chemicals.
Rotenone is a slow-acting organic compound derived from a number of subtropical shrubs from the Lonchcarpus, Derris and Tephrosia plantfamilies. The compound poisons the system of targeted pests through ingestion or by contact and retards electron-transport in the nervous system. Rotenone breaks down rapidly in sun and is most effective when used during evenings. The insecticide has shown consistently good results in the control of a wide range of insects including whiteflies, melon aphids, rosy apple aphids, grape leafhoppers, mealybugs and a number of beetle species.
Pyrethrum is an organic compound with insecticidal properties obtained from a number of flowers from the Chrysanthemum group, mainly C. cinerariaefolium, C. marshalilli and C. coccineum. The organic insecticide is rapid acting and has a knock-out effect on targeted pests by affecting the nervous system and leading to nerve discharges that cause paralysis and eventual death. Pyrethrum is often used in combination with rotenone to increase efficacy of control over greater number of pests such as flea beetles. Pyrethrum is highly effective in controlling a number of beetle species, leafhoppers and whiteflies. The insecticide is also used for beet armyworms, black cutworm, thrips and sawflies.
However, Cox (2002) cites several studies indicating the possibility of a connection between pyrethrins and cancer, including one study showing a 3.7-fold increase in leukemia among farmers who had handled pyrethrins compared to those who had not. In 1999, a USEPA memo classified pyrethrins as “likely to be a human carcinogen by the oral route” (Cox 2002). Currently EPA is undertaking a review for pyrethrin, which is scheduled for completion and issuance of a Reregistration Eligibility Decision (RED document) in June 2006. The RED summarizes the risk assessment conclusions and outlines any risk reduction measures necessary for the pesticide to continue to be registered in the U.S. (EPA 2004).
So I see that Pytherin and rotarone have been removed from the USDA database of allowed organic pesticides/fertilizers - either that or they are listed under a different names…spinosad is still there….
Still, there may well be other pesticides used in the “organic” produce you eat, so I hope that more of these so called organic pesticides are better regulated.
So… some bodybuilders and other enthusiasts like to consume leucine because it can help make your muscles grow.
As you can see from this chart, whey protein has more leucine than other types of protein:
Leucine Content in food / per 100g
Whey Protein Concentrate 8.0g
Raw Cheddar Cheese 3.6g
Lean Beef 1.7g
Chick Peas 1.4g
Raw Eggs 1.0g
Egg Yolk 1.4g
Sheep Milk 0.6g
Cow Milk 0.3g
This chart is a bit deceptive because whey protein typically contains 49 or 50g of protein per 100g serving, compared with 20g for salmon, so if you normalized the serving sizes, it’s about 3.2g of of leucine - which is about twice as much as that of red meat and salmon.
If you consume a lot of leucine, it increases your leptin levels. Leptin is a hormone. The higher your leptin levels the less body fat you will retain.
In the first study we correlated changes in plasma insulin and Leu, to mTOR signaling pathway activation and plasma leptin at different times during meal feeding…….Stimulation of leptin secretion was reduced approximately 40% in animals provided the Leu deficient meal. Further reductions where not observed by removing the other amino acids. Thus Leu appears to regulate most of the effects of dietary amino acids upon the postprandial rise in plasma leptin, but is only responsible for part of the leptin response to meal feeding.
So the point of this is that if you consume leucine, your body gets a signal that it’s time to turn on protein synthesis and build muscle, and that it’s not the time to build up fat levels.
leucine is the most potent single amino acid that activates mTOR (mammalian target of rapamycin). The exact mechanisms by which mTOR works are not fully understood, but it has been shown that mTOR is crucially involved in stimulating cellular protein-synthesis and cell growth, probably by activating ribosomal function -increased protein synthesis rate is an energy demanding process: the more protein is being synthesized, the more energy from other sources has to be spent for it. Protein synthesis has thus a positive influence of nutrient partitioning: calories from food will more likely be spent for protein synthesis than for being stored in fat cells. Some studies suggest that total protein turnover in the body contributes to appr. 20% of resting metabolic rate in healthy humans.
Leucine temporarily also increases leptin levels - a hormone that is being produced in adipocytes. leptin levels in turn increase hypothalamic mTOR activity (and further decrease appetite). Moreover, leptin is known to counteract the effects of neuropeptide Y, the effects of anandamide (two potent feeding stimulants) and to promote the synthesis of Alpha-MSH and CCK, two potent appetite suppressants. Moreover it increases hypothalamic release of GnRH and directly stimulates beta-oxidation of fatty acids. It also has proinflammatory actions.
The problem is that like a lot weightlifting products, it’s great at building muscle, but it’s likely a negative for health in the long term.
So one of the few drugs that actually extends lifespan is an mTor inhibitor. You can read more about mTor and lifespan here. The point is that by consuming something that activates mTor, you are actually accelerating the aging process.
So to summarize, if you want to change your appearance, consume whey protein. If you’re into health, it’s another product to avoid. I avoid it.
Of the approximately 600 carotenoids that occur in nature, 90% are not precursors of vitamin A. However, these carotenoids are powerful antioxidants with greater protective effects against free radical damage than beta carotene.
In general, I believe that there are so many undiscovered vitamins in fruits and vegetables
Two substances in raw eggs have been shown to block nutrient availability. Conalbumin is a protein that can bind together with iron and block its availability. Avidin is a second egg protein that can bind together with biotin (a B-vitamin) and make it unavailable. The cooking of eggs helps denature both of these proteins, and can increase the availability of both iron and biotin from eggs.
The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.
Yeah, you might as well put mushrooms and onions in your omelette, seeing as they help prevent cancer and all...
Mushrooms often prevent against angiogenesis (new blood vessel formation) - or rather they help stop the shit-tons of angiogenesis needed for cancer cells to proliferate. Here are some of those mushrooms and the compounds which are helpful vs. angiogenesis.
But as this article says, there are benefits to lots of different types of mushrooms
Shiitake mushrooms have been found to inhibit increases in tumor volume of human breast cancer cells implanted in mice.
Portobello and crimini mushrooms are closely related to white button mushrooms. Of the mushrooms studied, white button mushrooms have among the most powerful proven breast cancer chemopreventive properties, since they have been shown to suppress aromatase activity and estrogen biosynthesis
Onions contain quercetin (which is also in some fruits) which helps prevent angiogenesis. Studies have shown that onions and garlic reduce cancer risk.
Your car—like any enclosed area—tends to trap air inside when it’s left for hours or even days and weeks without being opened.
the interior of your car, simply because it’s less ventilated then the air outside, can become more concentrated with toxic pollution.
A report by the International Center for Technology Assessment reviewed 23 studies covering the main pollutants found in cars, including particulate matter (which can include smoke, dirt, dust, mold, spores, and pollen), volatile organic compounds (VOCs like benzene, which has been linked with cancer), carbon monoxide, nitrogen oxides, and ozone.
Concentrations of VOCs were over 6 times higher in cars than at fixed-site measuring stations and nearly 2 times higher than at the side of the road.
Car commuters were exposed to more benzene than subway commuters, even though subway commutes were shorter.
Two studies showed higher benzene concentrations in passenger cars during urban driving than during suburban or highway driving.
Improperly maintained vehicles had higher in-vehicle concentrations of benzene.
A 1995 study found that most in-car VOCs come from outside exhaust (not dashboards and seats as the email implied).
Carbon monoxide levels inside cars showed consistently higher than in ambient air. Driving on urban streets caused higher in-care exposures than rural roads or interstates.
pollution levels inside cars are often much higher than those detected in the ambient air, at the roadside, and in other commonly used vehicles.
…also detected toxic chemicals like benzene, toluene, and methl-tertiary butyl ether (MTBE) inside of cars during commutes.
When you get in your car, roll the windows down and let it air out before closing it up.
Yeah, unfortunately most manufactured products decay and release air pollutants. This is true for the chairs in your house, and pretty much any household product. Ventilation is very very healthy whenever possible.
To really figure out if a tomato is a fruit or vegetable, you need to know what makes a fruit a fruit, and a vegetable a vegetable. The big question to ask is, DOES IT HAVE SEEDS? If the answer is yes, then technically, (botanically) you have a FRUIT. This, of course, makes your tomato a fruit. It also makes cucumbers, squash, green beans and walnuts all fruits as well. Along with the fruit from a plant or tree, we can often eat the leaves (lettuce,) stems (celery,) roots (carrots,) and flowers (broccoli.) Many of these other parts of the plant are typically referred to as VEGETABLES. Now don’t go looking for tomatoes next to the oranges in your grocery stores; fruits like tomatoes and green beans are usually (alas, incorrectly) referred to as “vegetables” in most grocery stores and cookbooks.