Through scientific research it has been discovered that antioxidants may help prevent dietary diseases such as Diabetes, Coronary Heart Disease, Stroke, Depression, Alzheimer's, Parkinson's disease, Macular degeneration and may also delay aging. Antioxidants are molecules that are capable of retarding oxidation of other molecules which in turn leads to inflammation. Inflammation has been shown to be present in persons with the above diseases.
The Failure of Vytorin
A recent major scientific study showed that lowering cholesterol using Vytorin had no measured effect on the risk of heart disease. Doctors were shocked on March 30, 2008 when those results were released. They now believe that Statins should be the drugs of choice. Unfortunately, Statins have side effects that are unacceptable such as extreme muscle pain and muscle disease (statin induced myopathy). Controlling inflammation through what we eat is far preferable.
Antioxidants
Common antioxidants are Vitamins C & E. Studies related to the benefits of Vitamin E have not been conclusive (http://en.wikipedia.org/wiki/Antioxidant). Vitamin E is a collection of 8 molecules including alpha-Tocopherol and gamma-Tocopherol. It appears that the inconclusive studies involved only the alpha-tocopherol variety. Recently, researchers have shown that gamma-Tocopherol would be more likely to show positive results with respect to reducing the risk of heart disease (http://www.ajcn.org/cgi/content/full/74/6/714) .
Anti-aging and antioxidants
"According to the Free Radical theory of aging, aging occurs in a cell when mitochondria begin to die out because of free radical damage. The focus of the project is to neutralize the effect of these free radicals with antioxidants. Antioxidants neutralize free radicals by donating one of their own electrons, ending the ionic reaction. The antioxidant nutrients themselves don't become free radicals by donating an electron because they are stable in either form" ((http://www.dadamo.com/wiki/wiki.pl/Oxid...).
Type 2 Diabetes and antioxidants
The following abstract of a clinical trial concludes that dietary intake of antioxidants may reduce the risk of Type 2 Diabetes, see ((http://care.diabetesjournals.org/cgi/co...) for the full report.
"RESEARCH DESIGN AND METHODS - A cohort of 2,285 men and 2,019 women 40–69 years of age and free of diabetes at baseline (1967–1972) was studied. Food consumption during the previous year was estimated using a dietary history interview. The intake of vitamin C, four tocopherols, four tocotrienols, and six carotenoids was calculated. During a 23-year follow-up, a total of 164 male and 219 female incident cases occurred."
"RESULTS - Vitamin E intake was significantly associated with a reduced risk of type 2 diabetes. The relative risk (RR) of type 2 diabetes between the extreme quartiles of the intake was 0.69 (95% CI 0.51–0.94, P for trend = 0.003). Intakes of -tocopherol, -tocopherol, -tocopherol, and ß-tocotrienol were inversely related to a risk of type 2 diabetes. Among single carotenoids, ß-cryptoxanthin intake was significantly associated with a reduced risk of type 2 diabetes (RR 0.58, 95% CI 0.44–0.78, P < 0.001). No association was evident between intake of vitamin C and type 2 diabetes risk."
"CONCLUSIONS - This study supports the hypothesis that development of type 2 diabetes may be reduced by the intake of antioxidants in the diet. "
Antioxidant Sources
Many foods such as vegetable oils are rich in Vitamin E with gamma-Tocopherol but also have a high ratio of omega-6 to omega-3 fatty acids that can add to inflammation (http://naturalnews.com/023072.html) . Here is a list of foods rich in gamma-Tocopherol that have their n-6:n-3 ratio of 10:1 or less: English Walnuts, Flaxseeds, Butter blend margarine with soy oil, green peas, green and red sweet peppers, mashed potatoes with milk and margarine, sautéed yellow onions, yellow mustard, blackberries, raspberries, cinnamon, yellow mustard seed, black pepper, ginger, and paprika.
There are Vitamin E supplements on the market that contain gamma-Tocopherol. One in particular has 300 mg of gamma-Tocopherol per capsule and the manufacturers recommended serving size is 2 capsules per day. A person would not be able to eat enough food to have 600 mg per day of this antioxidant. However the recommended minimum daily amount of Vitamin E is only about 15 mg which could be achieved with 2.6 ounces of English walnuts or flaxseeds or 3.5 ounces each of sautéed yellow onions and red or green sweet peppers.
Vitamin C is abundant in many foods. The minimum daily requirement for Vitamin C (ascorbic acid) is 75 mg for women and 90 mg for men. People who smoke need an additional 35 mg. Foods highest in vitamin C with their n-6:n-3 ratio below 10:1 are: Acerola (West Indian Cherry), Guavas, Litchis dried, European black currants, Green and red sweet peppers, Thyme, Orange juice, Mustard spinach, Kale, Grapefruit juice, Broccoli, Cauliflower, Brussels sprouts and Cabbage. For a more complete antioxidant list please visit ((http://jmyarlott.com/Food/health/antiox...).
About the author
John Yarlott developed his writing skills during his career as a Mechanical Engineer with Pratt & Whitney Aircraft. His work included testing jet engines and writing the test reports for use by the design and management groups. He later worked at IBM as writer of guides for computer design. He ran technical symposiums and published the hundreds of technical reports on computer packaging. John was also a store systems engineer in IBM marketing where he wrote computer programs for customers that generated reports based on transaction data in the checkout terminals. John's last assignment before retiring was as a technical support engineer for IBM's database software. During retirement he wrote training manuals for Microsoft Office Products at Hill & Knowlton, a division of WPP. He wrote web based data acquisition programs that captured human resources data in a MS Access database. The firm had offices in 52 countries therefore using the Internet to communicate with the database in New York was a time saving solution. Now retired for the second time, John has turned his attention to web publishing about matters of his own interest including health, nutrition, food economics, and global energy on his personal website: http://jmyarlott.com .
###
Showing posts with label Omega 3. Show all posts
Showing posts with label Omega 3. Show all posts
22 April 2008
Managing Arthritis With Diet and Exercise
Positive Lifestyle Changes Can Help You Take Control of Your Arthritis
By STEFAN ASCHAN
"I'll jump out this window before I do any of those exercises today."
Yes, it's a fact that pain can drive you insane, affecting your mood, productivity and even how you express yourself. When you are in pain, the only thing that you are interested in is relief.
Many will automatically reach for pain medication. Yet, is it always necessary to do so? Are there any other solutions that might work just as well, or even better?
To answer this question in relation to arthritis, it might help to take a closer look at what arthritis is and why it is such a painful condition.
A healthy joint consists of strong bones, each with a healthy complement of cartilage, to ease the friction between the ends of the bones when movement occurs. To further this aim, a sac containing synovial fluid also lubricates the joint for smooth function.
It's an elegant system. But overuse and nutritional imbalances can lead to a breakdown of the cartilages, leading to painful friction. This is when arthritis occurs.
A Closer Look at Arthritis
In general, there are two different kinds of joint pain which are classified as arthritis: osteoarthritis and rheumatoid arthritis.
Osteoarthritis also known as degenerative joint disease involves deterioration of the cartilage protecting the ends of the bones. It can be caused by injury, or through an inherited protein defect that causes improper formation of this cartilage. But this kind of arthritis is most commonly blamed on wear-and-tear of the joint through lifestyle, diet and aging.
Rheumatoid arthritis, on the other hand, is an autoimmune disorder. This kind of arthritis develops because the immune system identifies the synovial membrane as foreign. Inflammation results, which damages the cartilage in and around the joint. Fever, fatigue, swelling, weight loss and crippling pain are some of the hallmark signs of rheumatoid arthritis. This type of arthritis also tends to develop all over the body, which makes it particularly difficult.
For either of these conditions, however, a change in lifestyle and diet might help.
Supplements: a Key to Fighting Arthritis?
The potential of supplements to help combat the pain and loss of function that accompanies arthritis is a matter of contention. When it comes to solid, research-proven benefits, the jury is still out. Yet, many swear by certain supplements for this condition. Here are just a few examples:
Bromelain is an enzyme that is thought to help to stimulate the production of prostaglandins, which reduce inflammation. This supplement is often taken between meals.
Essential fatty acids are another nutrient that may help generate prostaglandins, according to some studies. Essential fatty acids such as omega-3 and omega-6 increase production and activity of anti-inflammatory prostaglandins.
Glucosamine and SAMe are thought by some to be important in the formation of the tissues around the joint and fluids. Yet, many have argued against taking these supplements, maintaining that there is no proof that these substances are stored by the body where they are needed.
Yet, the best supplement of all to implement is proper food. Proper, nutritious food has yielded health effects that surpass any kind of supplement that you can take into your body.
Exercising for Pain Relief
You probably thought that you would get away without hearing about exercise when it comes to arthritis relief, right? Well, you're wrong!
Many people with arthritis experience pain not only when they move, but they also experience stiffness soreness in the body after long periods of sitting. One individual with those issues recently told me, "I walk fairly regularly, but I do not do anything else fitness-wise no machines, no weights, floor exercises, exercise balls or classes."
Sorry, but walking is not just enough to improve your condition. Exercises, including activities that engage the full body, are recommended for individuals with arthritis. This is not just to help joint mobility, or to prevent loss of lean muscle tissue through the aging process, or to maintain strength, or to reduce pain and stiffness, or even to mobilize stiff or contracted joints. The most important benefit of this activity is that it helps people with arthritis to stay independent.
Of course, the type of exercise performed needs to be done with due consideration to each individual's stage of arthritis. Yes, it will be sometimes challenging because of fatigue and discomfort following an exercise program. Hence, it is important to find the right balance for your condition. But don't shy away from physical activity; our body's systems are designed to move, and when you stop moving that system starts to fall apart.
Here are a few guidelines for working with pain and stiffness:
Do low-impact activities, which includes walking, speed walking, swimming and lifting weights.
Put all joints through the full range of motion at least once a day, according to your ability. If you need help starting out, hire a personal trainer who can assist you.
Emphasize proper body alignment at all times. As a rule, your toe, ankle, knee, hip and shoulder should be in one line if you look at yourself in front of a mirror.
Modify the intensity on days where you have flare-ups.
Take enough time for warm-up. Prepare your body for your workout activities to come.
It is up to you and your doctor to decide whether you will require supervision of a healthcare practitioner to exercise with arthritis.
But please make an effort to stay mobile, in shape and independent. These days, we are living to 80, 90 and 100. Preparation for your life at that age does not just happen overnight; it is a process. And your progress should start now.
http://www.stefanaschan.com/
By STEFAN ASCHAN
"I'll jump out this window before I do any of those exercises today."
Yes, it's a fact that pain can drive you insane, affecting your mood, productivity and even how you express yourself. When you are in pain, the only thing that you are interested in is relief.
Many will automatically reach for pain medication. Yet, is it always necessary to do so? Are there any other solutions that might work just as well, or even better?
To answer this question in relation to arthritis, it might help to take a closer look at what arthritis is and why it is such a painful condition.
A healthy joint consists of strong bones, each with a healthy complement of cartilage, to ease the friction between the ends of the bones when movement occurs. To further this aim, a sac containing synovial fluid also lubricates the joint for smooth function.
It's an elegant system. But overuse and nutritional imbalances can lead to a breakdown of the cartilages, leading to painful friction. This is when arthritis occurs.
A Closer Look at Arthritis
In general, there are two different kinds of joint pain which are classified as arthritis: osteoarthritis and rheumatoid arthritis.
Osteoarthritis also known as degenerative joint disease involves deterioration of the cartilage protecting the ends of the bones. It can be caused by injury, or through an inherited protein defect that causes improper formation of this cartilage. But this kind of arthritis is most commonly blamed on wear-and-tear of the joint through lifestyle, diet and aging.
Rheumatoid arthritis, on the other hand, is an autoimmune disorder. This kind of arthritis develops because the immune system identifies the synovial membrane as foreign. Inflammation results, which damages the cartilage in and around the joint. Fever, fatigue, swelling, weight loss and crippling pain are some of the hallmark signs of rheumatoid arthritis. This type of arthritis also tends to develop all over the body, which makes it particularly difficult.
For either of these conditions, however, a change in lifestyle and diet might help.
Supplements: a Key to Fighting Arthritis?
The potential of supplements to help combat the pain and loss of function that accompanies arthritis is a matter of contention. When it comes to solid, research-proven benefits, the jury is still out. Yet, many swear by certain supplements for this condition. Here are just a few examples:
Bromelain is an enzyme that is thought to help to stimulate the production of prostaglandins, which reduce inflammation. This supplement is often taken between meals.
Essential fatty acids are another nutrient that may help generate prostaglandins, according to some studies. Essential fatty acids such as omega-3 and omega-6 increase production and activity of anti-inflammatory prostaglandins.
Glucosamine and SAMe are thought by some to be important in the formation of the tissues around the joint and fluids. Yet, many have argued against taking these supplements, maintaining that there is no proof that these substances are stored by the body where they are needed.
Yet, the best supplement of all to implement is proper food. Proper, nutritious food has yielded health effects that surpass any kind of supplement that you can take into your body.
Exercising for Pain Relief
You probably thought that you would get away without hearing about exercise when it comes to arthritis relief, right? Well, you're wrong!
Many people with arthritis experience pain not only when they move, but they also experience stiffness soreness in the body after long periods of sitting. One individual with those issues recently told me, "I walk fairly regularly, but I do not do anything else fitness-wise no machines, no weights, floor exercises, exercise balls or classes."
Sorry, but walking is not just enough to improve your condition. Exercises, including activities that engage the full body, are recommended for individuals with arthritis. This is not just to help joint mobility, or to prevent loss of lean muscle tissue through the aging process, or to maintain strength, or to reduce pain and stiffness, or even to mobilize stiff or contracted joints. The most important benefit of this activity is that it helps people with arthritis to stay independent.
Of course, the type of exercise performed needs to be done with due consideration to each individual's stage of arthritis. Yes, it will be sometimes challenging because of fatigue and discomfort following an exercise program. Hence, it is important to find the right balance for your condition. But don't shy away from physical activity; our body's systems are designed to move, and when you stop moving that system starts to fall apart.
Here are a few guidelines for working with pain and stiffness:
Do low-impact activities, which includes walking, speed walking, swimming and lifting weights.
Put all joints through the full range of motion at least once a day, according to your ability. If you need help starting out, hire a personal trainer who can assist you.
Emphasize proper body alignment at all times. As a rule, your toe, ankle, knee, hip and shoulder should be in one line if you look at yourself in front of a mirror.
Modify the intensity on days where you have flare-ups.
Take enough time for warm-up. Prepare your body for your workout activities to come.
It is up to you and your doctor to decide whether you will require supervision of a healthcare practitioner to exercise with arthritis.
But please make an effort to stay mobile, in shape and independent. These days, we are living to 80, 90 and 100. Preparation for your life at that age does not just happen overnight; it is a process. And your progress should start now.
http://www.stefanaschan.com/
3 April 2008
'Omega-3 can help control eczema'
A diet rich in omega-3 fatty acids can reduce the severity of eczema symptoms reported one newspaper (28 March 2008). The newspaper report generally accurately summarised the findings of a well-conducted randomised controlled trial. The small size of the trial means that further research is needed to confirm the findings.
*
A diet rich in omega-3 polyunsaturated fatty acids can help eczema sufferers reduce the severity of their symptoms, reported the Daily Telegraph (1) on 28 March 2008.
*
The report was based on a study published in the British Journal of Dermatology (2) involving 53 volunteer patients aged 18-40 years of age who were suffering from atopic eczema. The study was a randomised controlled trial undertaken in Germany: 44 participants completed the study course, 21 in the study group and 23 in the control group. The study group received a daily dose of 5.35 g of omega-3 docosahexaenoic acid (DHA) and 0.37 g of eicosapentaenoic acid (EPA) for 8 weeks. The control group received a daily dose of saturated fatty acids over the same period. After 8 weeks eczema symptoms had improved significantly in the DHA group but not in the control group. However, the difference between the groups was not statistically significant.
*
The Daily Telegraph (1) accurately reported the results. The research appears well conducted but the small sample size and lack of a significant difference between groups mean that further research is needed to confirm the findings.
Evaluation of the evidence base for omega-3 fatty acids in eczema
Where does the evidence come from?
The evidence comes from a randomised controlled trial led by Margitta Worm and conducted in the Charité Department of Dermatology and Allergology in Berlin, Germany.
What were the authors' objectives?
To determine the impact of dietary n-3 polyunsaturated fatty acids docosahexaenoic acid (DHA) on clinical and immunological variables in patients with atopic eczema.
What was the nature of the evidence?
This was a randomised controlled trial (RCT) involving fifty-three patients suffering from atopic eczema aged 18-40 years.
What interventions were examined in the research?
Patients received a daily dose of 5.35 g of omega-3 docosahexaenoic acid (DHA) and 0.37 g of eicosapentaenoic acid (EPA) compared with a control group receiving a daily dose of 4.17 g of caprylic acid and 2.84 g capric acid over 8 weeks.
What were the findings?
After 8 weeks patients in the DHA group showed a significant clinical improvement of atopic eczema in terms of a decreased Severity Scoring of Atopic Dermatitis (SCORAD) score equivalent to an 18% reduction in symptoms. The control group also showed an improvement in SCORAD score over the same period, equivalent to an 11% reduction in symptoms, but this reduction was not significant. However, there was no statistically significant difference between the DHA and control groups.
A significant reduction of anti-CD40/interleukin 4-mediated IgE synthesis of peripheral blood mononuclear cells (PBMC) was detected in the DHA group only. Supplementation led to a modulated activation status of PBMC in both groups. The DHA group showed an increase of plasma n-3 PUFA and a decrease in the n-6/n-3 PUFA ratio.
What were the authors' conclusions?
The clinical results imply that dietary DHA may be beneficial in supporting the standard treatment of eczema. Different doses of DHA and long-term treatment may be more effective in patients with atopic eczema but the results need to be confirmed in a larger study.
How reliable are the conclusions?
The research was a generally well-conducted RCT. Appropriate methods were used for randomisation and the trial was double-blinded. A major limitation was the small sample size, which limited the statistical power of the comparisons and meant that the authors could not exclude the possibility of a placebo effect influencing the results. A larger follow-up study would be required to address these shortcomings.
Systematic reviews
Information staff at CRD searched for systematic reviews relevant to this topic. Systematic reviews are valuable sources of evidence as they locate, appraise and synthesize all available evidence on a particular topic.
There were no related systematic review identified on the Cochrane Database of Systematic Reviews (CDSR) however there was one on the Database of Abstracts of Reviews of Effects (DARE)(3).
References and resources
1. Omega-3 can help control eczema. The Daily Telegraph, 28 March 2008, p2.
2. Koch C, Dölle S, Metzger M, Rasche C, Jungclas H, Rühl R, Renz H, Worm M. Docosahexaenoic acid (DHA) supplementation in atopic eczema: a randomized, double-blind, controlled trial. British Journal of Dermatology 2008;158(4):786-792.
3. Van Gool C J, Zeegers M P, Thijs C. Oral essential fatty acid supplementation in atopic dermatitis: a meta-analysis of placebo-controlled trials. British Journal of Dermatology 2004;1506(4):728-740. [DARE Abstract]
*
A diet rich in omega-3 polyunsaturated fatty acids can help eczema sufferers reduce the severity of their symptoms, reported the Daily Telegraph (1) on 28 March 2008.
*
The report was based on a study published in the British Journal of Dermatology (2) involving 53 volunteer patients aged 18-40 years of age who were suffering from atopic eczema. The study was a randomised controlled trial undertaken in Germany: 44 participants completed the study course, 21 in the study group and 23 in the control group. The study group received a daily dose of 5.35 g of omega-3 docosahexaenoic acid (DHA) and 0.37 g of eicosapentaenoic acid (EPA) for 8 weeks. The control group received a daily dose of saturated fatty acids over the same period. After 8 weeks eczema symptoms had improved significantly in the DHA group but not in the control group. However, the difference between the groups was not statistically significant.
*
The Daily Telegraph (1) accurately reported the results. The research appears well conducted but the small sample size and lack of a significant difference between groups mean that further research is needed to confirm the findings.
Evaluation of the evidence base for omega-3 fatty acids in eczema
Where does the evidence come from?
The evidence comes from a randomised controlled trial led by Margitta Worm and conducted in the Charité Department of Dermatology and Allergology in Berlin, Germany.
What were the authors' objectives?
To determine the impact of dietary n-3 polyunsaturated fatty acids docosahexaenoic acid (DHA) on clinical and immunological variables in patients with atopic eczema.
What was the nature of the evidence?
This was a randomised controlled trial (RCT) involving fifty-three patients suffering from atopic eczema aged 18-40 years.
What interventions were examined in the research?
Patients received a daily dose of 5.35 g of omega-3 docosahexaenoic acid (DHA) and 0.37 g of eicosapentaenoic acid (EPA) compared with a control group receiving a daily dose of 4.17 g of caprylic acid and 2.84 g capric acid over 8 weeks.
What were the findings?
After 8 weeks patients in the DHA group showed a significant clinical improvement of atopic eczema in terms of a decreased Severity Scoring of Atopic Dermatitis (SCORAD) score equivalent to an 18% reduction in symptoms. The control group also showed an improvement in SCORAD score over the same period, equivalent to an 11% reduction in symptoms, but this reduction was not significant. However, there was no statistically significant difference between the DHA and control groups.
A significant reduction of anti-CD40/interleukin 4-mediated IgE synthesis of peripheral blood mononuclear cells (PBMC) was detected in the DHA group only. Supplementation led to a modulated activation status of PBMC in both groups. The DHA group showed an increase of plasma n-3 PUFA and a decrease in the n-6/n-3 PUFA ratio.
What were the authors' conclusions?
The clinical results imply that dietary DHA may be beneficial in supporting the standard treatment of eczema. Different doses of DHA and long-term treatment may be more effective in patients with atopic eczema but the results need to be confirmed in a larger study.
How reliable are the conclusions?
The research was a generally well-conducted RCT. Appropriate methods were used for randomisation and the trial was double-blinded. A major limitation was the small sample size, which limited the statistical power of the comparisons and meant that the authors could not exclude the possibility of a placebo effect influencing the results. A larger follow-up study would be required to address these shortcomings.
Systematic reviews
Information staff at CRD searched for systematic reviews relevant to this topic. Systematic reviews are valuable sources of evidence as they locate, appraise and synthesize all available evidence on a particular topic.
There were no related systematic review identified on the Cochrane Database of Systematic Reviews (CDSR) however there was one on the Database of Abstracts of Reviews of Effects (DARE)(3).
References and resources
1. Omega-3 can help control eczema. The Daily Telegraph, 28 March 2008, p2.
2. Koch C, Dölle S, Metzger M, Rasche C, Jungclas H, Rühl R, Renz H, Worm M. Docosahexaenoic acid (DHA) supplementation in atopic eczema: a randomized, double-blind, controlled trial. British Journal of Dermatology 2008;158(4):786-792.
3. Van Gool C J, Zeegers M P, Thijs C. Oral essential fatty acid supplementation in atopic dermatitis: a meta-analysis of placebo-controlled trials. British Journal of Dermatology 2004;1506(4):728-740. [DARE Abstract]
1 April 2008
Why Infant Formula Must Contain Omega-3's
New recommendations by international experts state that infant formula should include DHA omega-3 and AA omega-6 to guarantee a correct eye and brain development.
These recommendations were developed by a panel of child health experts from 11 countries. They have been endorsed by organizations such as The World Association of Perinatal Medicine, Child Health Foundation and the Early Nutrition Foundation.
They emphasized that breastfeeding is the preferred method of feeding. However, in cases where the mother is unable or chooses not to breastfeed, they argued that many research studies have highlighted the importance of DHA omega-3 and AA omega-6 in infant development.
Sources:
* Eurekalert March 26, 2008
These recommendations were developed by a panel of child health experts from 11 countries. They have been endorsed by organizations such as The World Association of Perinatal Medicine, Child Health Foundation and the Early Nutrition Foundation.
They emphasized that breastfeeding is the preferred method of feeding. However, in cases where the mother is unable or chooses not to breastfeed, they argued that many research studies have highlighted the importance of DHA omega-3 and AA omega-6 in infant development.
Sources:
* Eurekalert March 26, 2008
25 March 2008
Taking a Closer Look at the Inuit Paradox and Cardiovascular Disease
Cardiovascular Disease (CVD) is rare in Inuit people who continue to eat their 'traditional' diet. But how can eating a diet predominantly consisting of seal meat, fat and blubber and almost completely void of greens, fruits and fiber be 'preventative' of the very disease which plagues the entire western world and for which medical orthodoxy blames on diets high in saturated fats and cholesterol? Also, by adopting medicine's low-fat, low-cholesterol diet and drug regimes, CVD continues to increase with no cures in site. Herein lies the paradox... if high fat and high cholesterol diets cause CVD, then what is 'protecting' the traditional Inuit, which has thrived on a diet rich in both?
One of the differences is that the traditional Inuit's diet is very high in Omega-3 fats while our western diet is very high in Omega-6 fats. Science has shown that the ratio of Omega-6 to Omega-3 should be as close to a ratio of 1:1 and certainly no more than 4:1. Inuits are about the only peoples to approach the 1:1 ratio while we typically come in at 20:1 and the real junk foodists are measuring in at upwards of 50:1 ratios. A balanced Omega-6 to Omega-3 ratio promotes a homeostasis, non-inflammatory state in the body while a tilt to the high Omega-6 side will promote an inflammatory and therefore disease and degenerative state.
Here is what happens with the imbalance. Man-made vegetable oil diets (margarine and other hydrogenated oils) are high in Omega-6 fatty acids and as such convert into high levels of Arachidonic Acid ('AA'). This molecule is the necessary precursor to Prostaglandin 2, a 'pro-inflammatory', albeit necessary hormone-like molecule found in all cells. The excessive amounts of 'AA' in our Omega-6 rich western diets thus contribute largely to our chronic inflammatory degenerative diseases such as CVD, asthma and arthritis.
Conversely, a diet rich in Omega-3 fatty acids contains the now well-known essential fatty acid molecule 'EPA'. EPA is responsible for the production of Prostaglandin '3', an anti-inflammatory molecule and therefore a soothing response to our runaway 'silent' and not so silent inflammatory and disease states. Therein is one of the secrets to preventing the majority of cardiovascular diseases.
Inuits consume large amounts of seal meat and blubber and thus receive significant amounts of three (3) essential fatty acids EPA, DHA, DPA. The latter, is not readily found in fish oils. DPA is an important factor in preventing plaque and keeping the arteries soft and elastic. EPA is a huge factor in fighting inflammation while DHA is the essential molecule for brain, nerve and eye tissues and is a powerful factor for normalizing blood and tissue triglycerides. You can see why seal oil has become my first choice for the 3 pre-formed Omega-3 essential fatty acids (EFA's) and is an integral part of my heart prevention trio of necessary therapeutic nutrients.
Vitamin C is anther important factor. But where do Inuits get their Vitamin C? This puzzled me for many years until I discovered that seal and whale skin and blubber ('Muktuk' or 'Muktaaq', an Inuit favorite), and to a lesser extent seal meat, are rich in this essential collagen forming antioxidant vitamin. Thus the Inuit on a traditional diet gets more Vitamin C than the average westerners typically do. We know that Vitamin C is essential in Collagen synthesis, a necessary factor in artery strength and integrity, and a prime factor in reversing and preventing heart disease.
Seal meat and especially blubber, are also very high in Vitamins E, A, D and selenium. Recently, researchers have concluded that these inherent antioxidants are very big reasons why Inuits are free of CVD while other mostly fish eating populations are still prone to this disease. Fish oils alone will not do the same as will seal oil.
Important in the conversion of Omega-6 oils into Omega-3 EFA's are optimum levels of magnesium, selenium, zinc, B3 (niacin) and B6. The conversion just won't happen without these essential nutrients. Liquid ionic magnesium forms part of my heart prevention 'trio' of nutrients mentioned above.
To gain the upper hand on Cardiovascular Disease and other inflammatory degenerative diseases, we can all learn from the tried and true Omega 3 fat-rich Inuit diet. We should immediately strive to achieve a better balance of Omega-6 to Omega-3 fats in our deficient Western diets. While eating seal meat and blubber does not appeal to the vast majority of us, supplementing with 3-4 grams of seal oil daily could go a long way in reversing the trend towards heart disease and strokes. Eating more fish is another good way.
One of the differences is that the traditional Inuit's diet is very high in Omega-3 fats while our western diet is very high in Omega-6 fats. Science has shown that the ratio of Omega-6 to Omega-3 should be as close to a ratio of 1:1 and certainly no more than 4:1. Inuits are about the only peoples to approach the 1:1 ratio while we typically come in at 20:1 and the real junk foodists are measuring in at upwards of 50:1 ratios. A balanced Omega-6 to Omega-3 ratio promotes a homeostasis, non-inflammatory state in the body while a tilt to the high Omega-6 side will promote an inflammatory and therefore disease and degenerative state.
Here is what happens with the imbalance. Man-made vegetable oil diets (margarine and other hydrogenated oils) are high in Omega-6 fatty acids and as such convert into high levels of Arachidonic Acid ('AA'). This molecule is the necessary precursor to Prostaglandin 2, a 'pro-inflammatory', albeit necessary hormone-like molecule found in all cells. The excessive amounts of 'AA' in our Omega-6 rich western diets thus contribute largely to our chronic inflammatory degenerative diseases such as CVD, asthma and arthritis.
Conversely, a diet rich in Omega-3 fatty acids contains the now well-known essential fatty acid molecule 'EPA'. EPA is responsible for the production of Prostaglandin '3', an anti-inflammatory molecule and therefore a soothing response to our runaway 'silent' and not so silent inflammatory and disease states. Therein is one of the secrets to preventing the majority of cardiovascular diseases.
Inuits consume large amounts of seal meat and blubber and thus receive significant amounts of three (3) essential fatty acids EPA, DHA, DPA. The latter, is not readily found in fish oils. DPA is an important factor in preventing plaque and keeping the arteries soft and elastic. EPA is a huge factor in fighting inflammation while DHA is the essential molecule for brain, nerve and eye tissues and is a powerful factor for normalizing blood and tissue triglycerides. You can see why seal oil has become my first choice for the 3 pre-formed Omega-3 essential fatty acids (EFA's) and is an integral part of my heart prevention trio of necessary therapeutic nutrients.
Vitamin C is anther important factor. But where do Inuits get their Vitamin C? This puzzled me for many years until I discovered that seal and whale skin and blubber ('Muktuk' or 'Muktaaq', an Inuit favorite), and to a lesser extent seal meat, are rich in this essential collagen forming antioxidant vitamin. Thus the Inuit on a traditional diet gets more Vitamin C than the average westerners typically do. We know that Vitamin C is essential in Collagen synthesis, a necessary factor in artery strength and integrity, and a prime factor in reversing and preventing heart disease.
Seal meat and especially blubber, are also very high in Vitamins E, A, D and selenium. Recently, researchers have concluded that these inherent antioxidants are very big reasons why Inuits are free of CVD while other mostly fish eating populations are still prone to this disease. Fish oils alone will not do the same as will seal oil.
Important in the conversion of Omega-6 oils into Omega-3 EFA's are optimum levels of magnesium, selenium, zinc, B3 (niacin) and B6. The conversion just won't happen without these essential nutrients. Liquid ionic magnesium forms part of my heart prevention 'trio' of nutrients mentioned above.
To gain the upper hand on Cardiovascular Disease and other inflammatory degenerative diseases, we can all learn from the tried and true Omega 3 fat-rich Inuit diet. We should immediately strive to achieve a better balance of Omega-6 to Omega-3 fats in our deficient Western diets. While eating seal meat and blubber does not appeal to the vast majority of us, supplementing with 3-4 grams of seal oil daily could go a long way in reversing the trend towards heart disease and strokes. Eating more fish is another good way.
20 March 2008
Omega-6 fatty acids found to be dietary cause of depression, heart disease
Researchers found a correlation between a higher omega-6-to-omega-3 blood ratio and the occurrence of depression, as well as the occurrence of inflammation-promoting compounds in the blood, according to a small study published in the journal Psychosomatic Medicine.
Researchers from Ohio State University College of Medicine in Columbus looked at fatty acid intake, inflammation and depression levels in 43 senior citizens. Six of the participants were found to meet the criteria for major depression. These six participants had a significantly higher ratio of omega-6 to omega-3 fatty acids than the participants who were not depressed, an average of 18:1 compared with 13:1.
Among those who were depressed, a higher omega-6-to-omega-3 ratio was found to correlate with the level of depressive symptoms.
The study authors said that the average hunter-gatherer diet provides a ratio of two or three to one, compared with the modern Western ratio of 15-17:1.
Participants who were depressed also had higher blood levels of tumor necrosis factor alpha, interleukin-6 and other compounds known to cause inflammation. These compounds have been linked to arthritis, heart disease, Type 2 diabetes and other health problems. Researcher Janice K. Kiecolt-Glaser calls them "all-purpose 'nasties' for aging."
The exact nature of the relationship between inflammation, depression and fatty acid ratio is unclear. Prior studies have demonstrated that depression, in and of itself, causes inflammation, while other studies have shown that increased omega-3 intake helps prevent depression.
Omega-3 fatty acids naturally occur in foods such as flax seed oil, walnuts and fish. Omega-6 fatty acids are the kind found in the refined vegetable oils most commonly used for cooking. The spike in omega-6 intake in the West dates to the early 20th century, when refined vegetable oil use first became common.
In addition to eating foods rich in omega-3s, those wishing to achieve a healthier omega-6:omega-3 balance can also take steps to lower their omega-6 blood levels.
"If people actually had more fruits and vegetables in their diet, they probably would have less omega-6," Kiecolt-Glaser said.
Researchers from Ohio State University College of Medicine in Columbus looked at fatty acid intake, inflammation and depression levels in 43 senior citizens. Six of the participants were found to meet the criteria for major depression. These six participants had a significantly higher ratio of omega-6 to omega-3 fatty acids than the participants who were not depressed, an average of 18:1 compared with 13:1.
Among those who were depressed, a higher omega-6-to-omega-3 ratio was found to correlate with the level of depressive symptoms.
The study authors said that the average hunter-gatherer diet provides a ratio of two or three to one, compared with the modern Western ratio of 15-17:1.
Participants who were depressed also had higher blood levels of tumor necrosis factor alpha, interleukin-6 and other compounds known to cause inflammation. These compounds have been linked to arthritis, heart disease, Type 2 diabetes and other health problems. Researcher Janice K. Kiecolt-Glaser calls them "all-purpose 'nasties' for aging."
The exact nature of the relationship between inflammation, depression and fatty acid ratio is unclear. Prior studies have demonstrated that depression, in and of itself, causes inflammation, while other studies have shown that increased omega-3 intake helps prevent depression.
Omega-3 fatty acids naturally occur in foods such as flax seed oil, walnuts and fish. Omega-6 fatty acids are the kind found in the refined vegetable oils most commonly used for cooking. The spike in omega-6 intake in the West dates to the early 20th century, when refined vegetable oil use first became common.
In addition to eating foods rich in omega-3s, those wishing to achieve a healthier omega-6:omega-3 balance can also take steps to lower their omega-6 blood levels.
"If people actually had more fruits and vegetables in their diet, they probably would have less omega-6," Kiecolt-Glaser said.
12 February 2008
How Vaccines Can Damage Your Brain
Vaccines, Depression and Neurodegeneration After Age 50: Another Reason to Avoid the Recommended Vaccines.
By Russell L. Blaylock, M.D., CCN
It has been estimated that 14.8 million Americans suffer from major depressive disorder and of this number 6 million are elderly. If we include anxiety disorders, which commonly accompany depression, the number jumps to 40 million adults. At a cost of $44 billon dollars a year just for care of the seniors, this impacts the national budget as well. Depression later in life tends to last longer and be more severe than at younger ages. It is also associated with a high rate of suicide.
Previously, it was thought that major depression was secondary to a deficiency in certain neurotransmitters in the brain, particularly the monoamines, which include serotonin, norepinephrine and dopamine. While alterations in these important mood-related neurotransmitters is found with major depression, growing evidence indicates that the primary culprit is low-grade, chronic brain inflammation. In addition, we now know that inflammatory cytokines can lower serotonin significantly and for long periods by a number of different mechanisms.
Researchers have also discovered that most people with major depressive disease (MDD) have higher levels of the neurotransmitter glutamate in their spinal fluid (CSF) and blood plasma. This is the same glutamate found as a food additive-for example, MSG (monosodium glutamate), hydrolyzed proteins, calcium or sodium casienate, soy protein isolate, vegetable protein concentrate or isolate, etc. Much of the free glutamate in the brain of depressed people comes from within, that is it escapes from special cells within the brain itself (microglia and astrocytes). Free glutamate, that is, existing outside the neurons, is very toxic to brain connections and brain cells themselves -- mainly by a process called excitotoxicity.
This connection between high brain glutamate levels and major depression was discovered quite by accident, when researchers observed that the anesthetic drug ketamine could relieve depression for a prolonged period. Ketamine is a powerful blocking drug for a class of glutamate receptors (NMDA receptors).
For quite some time it was known that depression could cause a loss of neurons in the hippocampus of the brain-the area most important for recent memory (declarative memory or working memory), the form of memory most affected in Alzheimer’s disease. This shrinkage of the brain usually occurred with long-term depression, yet it was shown, using sophisticated testing, that even without brain shrinkage, memory could be adversely affected. Some antidepressants could not only reverse the memory loss but could reverse the shrinkage as well.
The implication was that the elevated brain glutamate, via excitotoxicity, was destroying brain connections and later killing brain cells in the hippocampus and that the antidepressants were lowering brain glutamate levels. Subsequent studies have confirmed that drugs that block excitotoxicity also reduce depression and that some antidepressants reduce brain glutamate levels.
The Link Between Elevated Brain Glutamate and Inflammation
A tremendous amount of research has now demonstrated the link between chronic low-level brain inflammation, elevated brain glutamate levels and major depression. We know that as we age, the level of inflammatory immune cytokines increase (such as interleukin-1ß (IL-1), IL-6 and TNF-a). That is, the level of inflammation in our body increases, with high levels being seen at the extremes of life -- the 80s and 90s.
This progressive elevation in the body’s inflammation increases our risk of a number of inflammation-linked diseases, such as cancer, arthritis, muscle weakness, fatigue, sleep disturbances, memory loss and confusion. People with Alzheimer’s and Parkinson’s disease have even higher levels of these inflammatory cytokines -- much higher.
When inflammatory chemicals are elevated in the brain it makes brain cells more vulnerable to a number of toxins, many of which are in the environment. One study demonstrated, using a series of sophisticated techniques, that if brain cells were exposed to low levels of a pesticide there was little toxicity seen and that if you exposed these same brain cells to an immune stimulant alone, little damage occurred. But if you first exposed the brain cells to the immune stimulant, the same low dose of pesticide could destroy a great number of brain cells.
The importance of this observation was that the vaccine made the brain cells hypersensitive to the toxin so that even in concentrations that normally would do not cause harm, could wiped out most of the neurons. One of the strongest connections between an environmental toxin (pesticides) and a neurological disorder is with Parkinson’s disease. The reason it is more common in the elderly is that they have the highest levels of inflammatory cytokines. This also explains the high incidence of Alzheimer’s disease, which reaches incidences of 50% after age 80.
The link depression was also by accident. Doctors using immune cytokines to treat patients with cancer or hepatitis found that one third of the patients developed major depressive illness within days of the treatment and that it resolved only when the treatment was terminated. Other studies, in which inflammatory cytokine levels were measured in people with major depressive illness, also found most had high levels of these inflammatory chemicals.
To their surprise, they found that many of the antidepressant medications commonly used lowered inflammatory cytokines levels and that patients who failed to respond had the highest level of the cytokines.
So, how is this linked to excitotoxicity? Neuroscientists have known for some time that inflammatory cytokines cause the brain to release higher levels of glutamate -- the more intense the inflammation, the higher the brain glutamate level. The highest levels are found in the prefrontal lobes and limbic system, the areas most related to mood control. MSG also increases brain inflammation.
Vaccination and Brain Inflammation
A great number of studies have shown that when you vaccinate an animal, the body’s inflammatory cytokines not only increase dramatically, but so do the brain’s inflammatory chemicals. The brain has its own immune system that is intimately connected to the body’s immune system. The main immune cell in the brain is called a microglia. Normally, these brain cells are lying throughout the brain in a resting state (called ramified). Once activated, they can move around, traveling between brain cells like amoeba (called amoeboid microglia).
In the resting state, they release chemicals that support the growth and protection of brain cells and their connections (dendrites and synapses). But when activated, they secrete a number of very harmful chemicals, including inflammatory cytokines, chemokines, complement, free radicals, lipid peroxidation products, and two excitotoxins -- glutamate and quinolinic acid.
In essence, these brain immune cells are out to kill invaders, since the body’s immune system sent an emergency message that an invasion had occurred. With most infections, this phase of activation last no more than a few days to two weeks, during which time the immune system successfully kills off the invaders. Once that is accomplished, the immune system shuts down to allow things to cool off and the brain to repair what damage was done by its own immune system.
What researchers knew was that during this period of activation, people generally feel bad and that what they experience closely resembles depression -- a condition called “sickness behavior”. Most of us have experience this when suffering from a viral illness -- such things as restlessness, irritability, a need to get away from people, trouble sleeping, fatigue and difficulty thinking.
Studies have shown that there are two phases to this “sickness behavior”; one in which we have the flu-like symptoms and a later onset of depression-like symptoms that can last awhile. They have also shown that all of these symptoms are due to high levels of inflammatory cytokines in the brain, which come from activated microglia.
A number of studies have also shown that after age 50, people have exaggerated and prolonged “sickness behavior”, much more so than younger people. This is one of the reasons why many elderly hang onto flu symptoms for months after exposure.
There is also another immune phenomenon that plays a major role in vaccine-related brain injury. Researchers discovered that when you vaccinate an animal, the brain microglia immune cells turn on partially (called priming), that is, they are in a state of high readiness. If the immune system is activated again soon after (days, weeks to months), these microglia explode into action secreting levels of their destructive chemicals far higher than normal. This overreaction can be very destructive and make you feel very depressed.
Stimulating the immune system with a vaccine is far different than contracting an infectious illness naturally. Vaccines are made of two components -- the agent you wish to vaccinate against -- for example, the measles virus; and an immune system booster called an immune adjuvant. These adjuvants are composed of such things as aluminum compounds, MSG, lipid compounds and even mercury. Their job is to make the immune system react as intensely as possible and for as long as possible.
Studies have shown that these adjuvants, from a single vaccine, can cause immune overactivation for as long as two years. This means that the brain microglia remain active as well, continuously pouring out destructive chemicals. In fact, one study found that a single injection of an immune activating substance could cause brain immune overactivation for over a year. This is very destructive.
Flu Vaccines and An Expanding Vaccine Schedule for the Elderly
Public health authorities and physician societies are in an all out campaign to have every elderly person vaccinated every year with the flu vaccine as well as a growing number of newer vaccines. When I was practicing neurosurgery, the hospitals had an automatic written order on all older patients’ charts mandating a flu vaccine, unless it was countermanded by the physician, which I always did. Now, they are giving the shots in malls, tents and every available site they can muster. And worse still, using lies and scare tactics to frighten the elderly onto getting the shots (such as the bold lie of 36,000 elderly dying of the flu every year).
As you age your immune system, including that special immune system in your brain, releases significantly more inflammatory immune cytokines than when you were younger. This serves to prime the microglia, as discussed. So, when you get your first flu shot your microglia overreact and does so for a very long period -- perhaps years. Many elderly report that the flu shot gave them the flu. Proponents of vaccines, retort with a condescending laugh, that it is impossible because the flu vaccine contains killed flu viruses. In truth, what these people are reporting is a prolonged, intense “sickness behavior” response to the vaccine. To the body, it is worse than getting the flu. Remember, no one is recording the number of elderly who die after getting the flu shot, especially if they die months later, which can happen with sickness behavior, especially if they have a preexisting chronic illness or are infirm.
Here is the shocking truth. With the elderly already having increased inflammatory cytokine levels both systemically and in their brain, stimulating these primed microglia so that a chronic overstimulation of the brain’s immune system is triggered, will not only increase their risk of developing one of the neurodegenerative diseases, but will also substantially increase their risk of developing major depression. Remember, this also increases their risk of suicide and even homicide dramatically.
Anxiety is a major problem with depression, and vaccinations will greatly worsen the condition. In fact, vaccination, especially multiple vaccinations, will maintain the brain in a state of inflammation that will be self-perpetuating, because the excess release of glutamate in the brain, as well as glutamate in the diet, will further enhance microglial activation and excitotoxicity.
Those who are prone to developing one of the neurodegenerative diseases, such as Alzheimer’s disease or Parkinson’s disease will be at a drastically increased risk as we have seen experimentally when even animals exposed to subtoxic concentrations of environmental toxins and vaccinated develop neurologic worsening.
Most people use pesticides in their home and studies have shown that the concentrations in homes are sufficient to trigger Parkinson’s disease in susceptible people. Vaccinations, as these studies have shown, will greatly increase risk. Most doctors are completely unaware of this important research.
You must keep in mind that “health authorities” urge the elderly to get the flu vaccine each and every year. This will keep the microglia in a primed and even activated state continuously. Recently, neurologists announced that the incidence of neurodegenerative disease had been grossly underestimated and that neurological diseases of aging were increasing at a frightening rate. They have no explanation. Over the last three decades the number of elderly receiving yearly flu vaccines has risen from 20% before 1980 to over 60% today.
If this were not depressing enough, now the public health authorities and medical specialty societies are adding a whole new set of vaccines for those above 50 years of age, including the pneumococcal and meningiococcal vaccines. What is being completely ignored by the promoters of these vaccines is the effect of multiple doses of immune adjuvant that accompany each of these vaccines.
Lets, say you see your doctor and he talks you into getting the flu vaccine, the pneumococcal and meningiococcal vaccine all during the same office visit. That way, he can save you extra office visits. What your doctor ignores is that he is giving you three doses of powerful immune adjuvant all in one sitting, which means that your body and brain are assaulted by a massive dose of powerful immune activators, which have been proven to activate the brain’s immune system to dangerous levels, even when given as a single dose. Proof of this mechanism exists not only in animal studies, but in humans as well.
Mercury and Aluminum
There are other ways that vaccines can cause havoc in the brain. Most vaccines contain aluminum compounds. A multitude of studies have shown that aluminum, especially if combined with fluoride, is a powerful brain toxin and that it accumulates in the brain. With each vaccine injection, a dose of aluminum is given. These yearly aluminum inoculations accumulate not only at the site of the injection, but travel to the brain, where it enters neurons and glial cells (astrocytes and microglia). A number of studies have shown that aluminum can activate microglia and do so for long periods. This means that the aluminum in your vaccination is priming your microglia to overreact. The next vaccine acts to trigger the enhanced inflammatory reaction and release of the excitotoxins, glutamate and quinolinic acid.
You must also appreciate that any infection, stroke, head injury or other toxin exposure will also magnify this inflammatory brain reaction initially triggered by your vaccines. Studies have now indicated that the more one’s immune system is activated the more like he or she will suffer from one of the neurodegenerative diseases.
Mercury is also a powerful activator of brain microglia and can do so in extremely low concentrations-in nanomolar amounts. Because of its numerous reactions with sulfhydral compounds in the body (which are ubiquitous), mercury can poison a number of enzymes both systemically and in the brain. Of special concern is the ability of mercury, especially ethylmercury (the kind found in vaccines called thimerosal) to inhibit the regulation of brain glutamate levels. (It does this by inhibiting the glutamate transfer proteins that control the removal of glutamate from outside the neuron, where it does its harm.)
In essence, mercury, in the concentrations being injected with vaccines, triggers excitotoxicity, increases brain free radicals and lipid peroxidation products, inhibits critical brain enzymes, inhibits antioxidant enzymes and impairs DNA repair ability. The flu vaccine contains enough mercury to do all of these things. You must keep in mind that each flu vaccine adds to the mercury supplied by your last vaccine, that is, it is progressively accumulating in your brain.
In addition, the aluminum in the vaccines also primes microglia and when combined with mercury is infinitively more toxic to the brain. Now, if this is not enough, we also have to consider the contamination of vaccines with foreign viruses and viral components. Studies have shown that this is not a rare occurrence, with up to 60% of vaccines being contaminated in one study of several major manufactured vaccines. When confronted with this fact, vaccine proponents just shrug their shoulders and say -- “We don’t think these things are harmful.”
Yet, the studies say otherwise. It has been found that insertion of viral fragments, not even the whole virus, is sufficient to trigger the brain’s microglial system and subsequent excitotoxicity, leading to progressive brain degeneration. This is accepted to be the mechanism by which the HIV virus causes dementia in a great number of AIDS victims. Fragments of the virus (gp140 and Tat) are engulfed by the microglia and this triggers chronic brain inflammation and excitotoxicity. The herpes virus and measles virus can do the same thing.
Danger of Live Virus Vaccines
A number of studies have shown that live viruses used in vaccines can enter the brain and reside there for a lifetime. One such study, in which autopsied elderly were examined for the presence of the measles virus, found that 20% of the brains had live measles viruses and 45% of other organs were infected. These viruses were highly mutated, meaning that they could be just as potent as other measles viruses, but could be even more virulent. Worse, is that in most cases they cause a smoldering destruction of tissues without the obvious symptoms of infection, which has been shown in a number of studies.
Live virus vaccines are made using a process to attenuate the pathogenic or disease-causing virus by passing it through a series of cultures. The problem is that the reverse can also happen within the body. A number of studies have shown that when we produce free radicals in our body (and we produce tons of such radicals over a lifetime), it mutates the viruses residing in our tissues. This is what was found in the autopsy study I referred to above.
Likewise, these viruses can trigger brain inflammation and degeneration, which has been shown in a number of studies-that is, there exist a chronic degeneration of the brain over years or decades. Because it is so far separated from the time of the original vaccine, physicians just attribute it to old age or heredity, anything but the vaccines.
Virologists are also concerned that such mutated live viruses can also infect other people, leading to outbreaks of disease totally unsuspected by health authorities.
Conclusion
Current recommendations by the CDC for adult vaccinations include a total of 14 separate inoculations with infectious agents and powerful immune adjuvants. To be fair, some of these are for special medical risks and conditions, such as high-risk behaviors, illegal drug use and HIV infected individuals. If we eliminate these, women will be exposed to 10 inoculations and men 7, should they follow CDC guidelines, which doctors follow.
According to CDC recommendations, multiple vaccinations for a single disease are separated by no more than 4 weeks, which is close enough together to produce priming and subsequent hyperactivation of brain microglia. We have seen that this can trigger a smoldering process of brain inflammation and excitotoxicity that can not only result in depression, anxiety and high suicide rates, but can increase one’s risk of developing one of the neurodegenerative diseases as well.
We have also seen that in many cases a person will be injected with several vaccines during a single office visit and that this means their body is exposed to a very large dose of immune adjuvant. Compelling studies, using many animal species as well as humans, have shown that this overactivates brain inflammatory mechanism that can last for years.
In addition, several additives to vaccines, such as mercury and aluminum, are powerful brain toxins that are known to accumulate in the brain over years and can trigger brain inflammatory/excitotoxic mechanisms. Vaccine contaminants, such as bacteria, mycoplasma and viral fragments can also produce prolonged brain inflammation and neurodegeneration.
Because the elderly already have high levels of inflammatory cytokines, they are at a special risk. The very young (babies and small children) are at a high risk because their brains are undergoing the most rapid development at the very time they receive the greatest number of vaccinations -- the first two years of life. In fact, they receive 22 vaccines during the first year of life, one of which contains a full pediatric dose of mercury. Like adults, they receive many inoculations (up to 9 inoculations) in one office visit. This is insane and in my estimation, criminal.
Nasal flu vaccines are even worse, because they introduce a live virus into the nasal passages, which can then travel along the olfactory nerves, which leads to the very part of the brain first and most severely affected by Alzheimer’s disease. A number of studies have shown that viruses and bacteria can pass along this route to the brain. In fact, in one study scientists sprayed a bacterium into the nose of mice and observed a rapid development of Alzheimer’s type plaques in the mouse’s brain.
So, what should older people do? First, studies have shown that the primary cause of immune deficiency in the elderly is purely dietary. The carotenoids, such as beta-carotene, alpha-carotene, canthaxanthin, lutein and lycopene significantly enhance the immunity of the elderly. Zinc, magnesium and selenium are also essential. One should also avoid omega-6 oils (the vegetable oils-corn, safflower, sunflower, canola, soybean and peanut oils), since they greatly enhance inflammation and depress immunity. The EPA component of fish oils (omega-3 oils) is also a powerful immune suppressant. DHA is not. A healthy immune system means that you can fight infections efficiently and rapidly.
Regular exercise, such as brisk walking or weight exercises three to five times a week also boost immunity, while extreme exercise suppresses immunity. Sugar and refined carbohydrates also suppress immunity and inflame the brain. Exercise protects the brain from aging effects and from degeneration.
Adequate sleep is also vital to both brain health and good immune function. Pubic health officials and spokesmen for the major medical societies are lying to the public concerning vaccine safety. We now possess sufficient information from a great number of studies to halt this disastrous vaccine policy. We are facing a medial disaster in this country, which is already well on its way.
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By Russell L. Blaylock, M.D., CCN
It has been estimated that 14.8 million Americans suffer from major depressive disorder and of this number 6 million are elderly. If we include anxiety disorders, which commonly accompany depression, the number jumps to 40 million adults. At a cost of $44 billon dollars a year just for care of the seniors, this impacts the national budget as well. Depression later in life tends to last longer and be more severe than at younger ages. It is also associated with a high rate of suicide.
Previously, it was thought that major depression was secondary to a deficiency in certain neurotransmitters in the brain, particularly the monoamines, which include serotonin, norepinephrine and dopamine. While alterations in these important mood-related neurotransmitters is found with major depression, growing evidence indicates that the primary culprit is low-grade, chronic brain inflammation. In addition, we now know that inflammatory cytokines can lower serotonin significantly and for long periods by a number of different mechanisms.
Researchers have also discovered that most people with major depressive disease (MDD) have higher levels of the neurotransmitter glutamate in their spinal fluid (CSF) and blood plasma. This is the same glutamate found as a food additive-for example, MSG (monosodium glutamate), hydrolyzed proteins, calcium or sodium casienate, soy protein isolate, vegetable protein concentrate or isolate, etc. Much of the free glutamate in the brain of depressed people comes from within, that is it escapes from special cells within the brain itself (microglia and astrocytes). Free glutamate, that is, existing outside the neurons, is very toxic to brain connections and brain cells themselves -- mainly by a process called excitotoxicity.
This connection between high brain glutamate levels and major depression was discovered quite by accident, when researchers observed that the anesthetic drug ketamine could relieve depression for a prolonged period. Ketamine is a powerful blocking drug for a class of glutamate receptors (NMDA receptors).
For quite some time it was known that depression could cause a loss of neurons in the hippocampus of the brain-the area most important for recent memory (declarative memory or working memory), the form of memory most affected in Alzheimer’s disease. This shrinkage of the brain usually occurred with long-term depression, yet it was shown, using sophisticated testing, that even without brain shrinkage, memory could be adversely affected. Some antidepressants could not only reverse the memory loss but could reverse the shrinkage as well.
The implication was that the elevated brain glutamate, via excitotoxicity, was destroying brain connections and later killing brain cells in the hippocampus and that the antidepressants were lowering brain glutamate levels. Subsequent studies have confirmed that drugs that block excitotoxicity also reduce depression and that some antidepressants reduce brain glutamate levels.
The Link Between Elevated Brain Glutamate and Inflammation
A tremendous amount of research has now demonstrated the link between chronic low-level brain inflammation, elevated brain glutamate levels and major depression. We know that as we age, the level of inflammatory immune cytokines increase (such as interleukin-1ß (IL-1), IL-6 and TNF-a). That is, the level of inflammation in our body increases, with high levels being seen at the extremes of life -- the 80s and 90s.
This progressive elevation in the body’s inflammation increases our risk of a number of inflammation-linked diseases, such as cancer, arthritis, muscle weakness, fatigue, sleep disturbances, memory loss and confusion. People with Alzheimer’s and Parkinson’s disease have even higher levels of these inflammatory cytokines -- much higher.
When inflammatory chemicals are elevated in the brain it makes brain cells more vulnerable to a number of toxins, many of which are in the environment. One study demonstrated, using a series of sophisticated techniques, that if brain cells were exposed to low levels of a pesticide there was little toxicity seen and that if you exposed these same brain cells to an immune stimulant alone, little damage occurred. But if you first exposed the brain cells to the immune stimulant, the same low dose of pesticide could destroy a great number of brain cells.
The importance of this observation was that the vaccine made the brain cells hypersensitive to the toxin so that even in concentrations that normally would do not cause harm, could wiped out most of the neurons. One of the strongest connections between an environmental toxin (pesticides) and a neurological disorder is with Parkinson’s disease. The reason it is more common in the elderly is that they have the highest levels of inflammatory cytokines. This also explains the high incidence of Alzheimer’s disease, which reaches incidences of 50% after age 80.
The link depression was also by accident. Doctors using immune cytokines to treat patients with cancer or hepatitis found that one third of the patients developed major depressive illness within days of the treatment and that it resolved only when the treatment was terminated. Other studies, in which inflammatory cytokine levels were measured in people with major depressive illness, also found most had high levels of these inflammatory chemicals.
To their surprise, they found that many of the antidepressant medications commonly used lowered inflammatory cytokines levels and that patients who failed to respond had the highest level of the cytokines.
So, how is this linked to excitotoxicity? Neuroscientists have known for some time that inflammatory cytokines cause the brain to release higher levels of glutamate -- the more intense the inflammation, the higher the brain glutamate level. The highest levels are found in the prefrontal lobes and limbic system, the areas most related to mood control. MSG also increases brain inflammation.
Vaccination and Brain Inflammation
A great number of studies have shown that when you vaccinate an animal, the body’s inflammatory cytokines not only increase dramatically, but so do the brain’s inflammatory chemicals. The brain has its own immune system that is intimately connected to the body’s immune system. The main immune cell in the brain is called a microglia. Normally, these brain cells are lying throughout the brain in a resting state (called ramified). Once activated, they can move around, traveling between brain cells like amoeba (called amoeboid microglia).
In the resting state, they release chemicals that support the growth and protection of brain cells and their connections (dendrites and synapses). But when activated, they secrete a number of very harmful chemicals, including inflammatory cytokines, chemokines, complement, free radicals, lipid peroxidation products, and two excitotoxins -- glutamate and quinolinic acid.
In essence, these brain immune cells are out to kill invaders, since the body’s immune system sent an emergency message that an invasion had occurred. With most infections, this phase of activation last no more than a few days to two weeks, during which time the immune system successfully kills off the invaders. Once that is accomplished, the immune system shuts down to allow things to cool off and the brain to repair what damage was done by its own immune system.
What researchers knew was that during this period of activation, people generally feel bad and that what they experience closely resembles depression -- a condition called “sickness behavior”. Most of us have experience this when suffering from a viral illness -- such things as restlessness, irritability, a need to get away from people, trouble sleeping, fatigue and difficulty thinking.
Studies have shown that there are two phases to this “sickness behavior”; one in which we have the flu-like symptoms and a later onset of depression-like symptoms that can last awhile. They have also shown that all of these symptoms are due to high levels of inflammatory cytokines in the brain, which come from activated microglia.
A number of studies have also shown that after age 50, people have exaggerated and prolonged “sickness behavior”, much more so than younger people. This is one of the reasons why many elderly hang onto flu symptoms for months after exposure.
There is also another immune phenomenon that plays a major role in vaccine-related brain injury. Researchers discovered that when you vaccinate an animal, the brain microglia immune cells turn on partially (called priming), that is, they are in a state of high readiness. If the immune system is activated again soon after (days, weeks to months), these microglia explode into action secreting levels of their destructive chemicals far higher than normal. This overreaction can be very destructive and make you feel very depressed.
Stimulating the immune system with a vaccine is far different than contracting an infectious illness naturally. Vaccines are made of two components -- the agent you wish to vaccinate against -- for example, the measles virus; and an immune system booster called an immune adjuvant. These adjuvants are composed of such things as aluminum compounds, MSG, lipid compounds and even mercury. Their job is to make the immune system react as intensely as possible and for as long as possible.
Studies have shown that these adjuvants, from a single vaccine, can cause immune overactivation for as long as two years. This means that the brain microglia remain active as well, continuously pouring out destructive chemicals. In fact, one study found that a single injection of an immune activating substance could cause brain immune overactivation for over a year. This is very destructive.
Flu Vaccines and An Expanding Vaccine Schedule for the Elderly
Public health authorities and physician societies are in an all out campaign to have every elderly person vaccinated every year with the flu vaccine as well as a growing number of newer vaccines. When I was practicing neurosurgery, the hospitals had an automatic written order on all older patients’ charts mandating a flu vaccine, unless it was countermanded by the physician, which I always did. Now, they are giving the shots in malls, tents and every available site they can muster. And worse still, using lies and scare tactics to frighten the elderly onto getting the shots (such as the bold lie of 36,000 elderly dying of the flu every year).
As you age your immune system, including that special immune system in your brain, releases significantly more inflammatory immune cytokines than when you were younger. This serves to prime the microglia, as discussed. So, when you get your first flu shot your microglia overreact and does so for a very long period -- perhaps years. Many elderly report that the flu shot gave them the flu. Proponents of vaccines, retort with a condescending laugh, that it is impossible because the flu vaccine contains killed flu viruses. In truth, what these people are reporting is a prolonged, intense “sickness behavior” response to the vaccine. To the body, it is worse than getting the flu. Remember, no one is recording the number of elderly who die after getting the flu shot, especially if they die months later, which can happen with sickness behavior, especially if they have a preexisting chronic illness or are infirm.
Here is the shocking truth. With the elderly already having increased inflammatory cytokine levels both systemically and in their brain, stimulating these primed microglia so that a chronic overstimulation of the brain’s immune system is triggered, will not only increase their risk of developing one of the neurodegenerative diseases, but will also substantially increase their risk of developing major depression. Remember, this also increases their risk of suicide and even homicide dramatically.
Anxiety is a major problem with depression, and vaccinations will greatly worsen the condition. In fact, vaccination, especially multiple vaccinations, will maintain the brain in a state of inflammation that will be self-perpetuating, because the excess release of glutamate in the brain, as well as glutamate in the diet, will further enhance microglial activation and excitotoxicity.
Those who are prone to developing one of the neurodegenerative diseases, such as Alzheimer’s disease or Parkinson’s disease will be at a drastically increased risk as we have seen experimentally when even animals exposed to subtoxic concentrations of environmental toxins and vaccinated develop neurologic worsening.
Most people use pesticides in their home and studies have shown that the concentrations in homes are sufficient to trigger Parkinson’s disease in susceptible people. Vaccinations, as these studies have shown, will greatly increase risk. Most doctors are completely unaware of this important research.
You must keep in mind that “health authorities” urge the elderly to get the flu vaccine each and every year. This will keep the microglia in a primed and even activated state continuously. Recently, neurologists announced that the incidence of neurodegenerative disease had been grossly underestimated and that neurological diseases of aging were increasing at a frightening rate. They have no explanation. Over the last three decades the number of elderly receiving yearly flu vaccines has risen from 20% before 1980 to over 60% today.
If this were not depressing enough, now the public health authorities and medical specialty societies are adding a whole new set of vaccines for those above 50 years of age, including the pneumococcal and meningiococcal vaccines. What is being completely ignored by the promoters of these vaccines is the effect of multiple doses of immune adjuvant that accompany each of these vaccines.
Lets, say you see your doctor and he talks you into getting the flu vaccine, the pneumococcal and meningiococcal vaccine all during the same office visit. That way, he can save you extra office visits. What your doctor ignores is that he is giving you three doses of powerful immune adjuvant all in one sitting, which means that your body and brain are assaulted by a massive dose of powerful immune activators, which have been proven to activate the brain’s immune system to dangerous levels, even when given as a single dose. Proof of this mechanism exists not only in animal studies, but in humans as well.
Mercury and Aluminum
There are other ways that vaccines can cause havoc in the brain. Most vaccines contain aluminum compounds. A multitude of studies have shown that aluminum, especially if combined with fluoride, is a powerful brain toxin and that it accumulates in the brain. With each vaccine injection, a dose of aluminum is given. These yearly aluminum inoculations accumulate not only at the site of the injection, but travel to the brain, where it enters neurons and glial cells (astrocytes and microglia). A number of studies have shown that aluminum can activate microglia and do so for long periods. This means that the aluminum in your vaccination is priming your microglia to overreact. The next vaccine acts to trigger the enhanced inflammatory reaction and release of the excitotoxins, glutamate and quinolinic acid.
You must also appreciate that any infection, stroke, head injury or other toxin exposure will also magnify this inflammatory brain reaction initially triggered by your vaccines. Studies have now indicated that the more one’s immune system is activated the more like he or she will suffer from one of the neurodegenerative diseases.
Mercury is also a powerful activator of brain microglia and can do so in extremely low concentrations-in nanomolar amounts. Because of its numerous reactions with sulfhydral compounds in the body (which are ubiquitous), mercury can poison a number of enzymes both systemically and in the brain. Of special concern is the ability of mercury, especially ethylmercury (the kind found in vaccines called thimerosal) to inhibit the regulation of brain glutamate levels. (It does this by inhibiting the glutamate transfer proteins that control the removal of glutamate from outside the neuron, where it does its harm.)
In essence, mercury, in the concentrations being injected with vaccines, triggers excitotoxicity, increases brain free radicals and lipid peroxidation products, inhibits critical brain enzymes, inhibits antioxidant enzymes and impairs DNA repair ability. The flu vaccine contains enough mercury to do all of these things. You must keep in mind that each flu vaccine adds to the mercury supplied by your last vaccine, that is, it is progressively accumulating in your brain.
In addition, the aluminum in the vaccines also primes microglia and when combined with mercury is infinitively more toxic to the brain. Now, if this is not enough, we also have to consider the contamination of vaccines with foreign viruses and viral components. Studies have shown that this is not a rare occurrence, with up to 60% of vaccines being contaminated in one study of several major manufactured vaccines. When confronted with this fact, vaccine proponents just shrug their shoulders and say -- “We don’t think these things are harmful.”
Yet, the studies say otherwise. It has been found that insertion of viral fragments, not even the whole virus, is sufficient to trigger the brain’s microglial system and subsequent excitotoxicity, leading to progressive brain degeneration. This is accepted to be the mechanism by which the HIV virus causes dementia in a great number of AIDS victims. Fragments of the virus (gp140 and Tat) are engulfed by the microglia and this triggers chronic brain inflammation and excitotoxicity. The herpes virus and measles virus can do the same thing.
Danger of Live Virus Vaccines
A number of studies have shown that live viruses used in vaccines can enter the brain and reside there for a lifetime. One such study, in which autopsied elderly were examined for the presence of the measles virus, found that 20% of the brains had live measles viruses and 45% of other organs were infected. These viruses were highly mutated, meaning that they could be just as potent as other measles viruses, but could be even more virulent. Worse, is that in most cases they cause a smoldering destruction of tissues without the obvious symptoms of infection, which has been shown in a number of studies.
Live virus vaccines are made using a process to attenuate the pathogenic or disease-causing virus by passing it through a series of cultures. The problem is that the reverse can also happen within the body. A number of studies have shown that when we produce free radicals in our body (and we produce tons of such radicals over a lifetime), it mutates the viruses residing in our tissues. This is what was found in the autopsy study I referred to above.
Likewise, these viruses can trigger brain inflammation and degeneration, which has been shown in a number of studies-that is, there exist a chronic degeneration of the brain over years or decades. Because it is so far separated from the time of the original vaccine, physicians just attribute it to old age or heredity, anything but the vaccines.
Virologists are also concerned that such mutated live viruses can also infect other people, leading to outbreaks of disease totally unsuspected by health authorities.
Conclusion
Current recommendations by the CDC for adult vaccinations include a total of 14 separate inoculations with infectious agents and powerful immune adjuvants. To be fair, some of these are for special medical risks and conditions, such as high-risk behaviors, illegal drug use and HIV infected individuals. If we eliminate these, women will be exposed to 10 inoculations and men 7, should they follow CDC guidelines, which doctors follow.
According to CDC recommendations, multiple vaccinations for a single disease are separated by no more than 4 weeks, which is close enough together to produce priming and subsequent hyperactivation of brain microglia. We have seen that this can trigger a smoldering process of brain inflammation and excitotoxicity that can not only result in depression, anxiety and high suicide rates, but can increase one’s risk of developing one of the neurodegenerative diseases as well.
We have also seen that in many cases a person will be injected with several vaccines during a single office visit and that this means their body is exposed to a very large dose of immune adjuvant. Compelling studies, using many animal species as well as humans, have shown that this overactivates brain inflammatory mechanism that can last for years.
In addition, several additives to vaccines, such as mercury and aluminum, are powerful brain toxins that are known to accumulate in the brain over years and can trigger brain inflammatory/excitotoxic mechanisms. Vaccine contaminants, such as bacteria, mycoplasma and viral fragments can also produce prolonged brain inflammation and neurodegeneration.
Because the elderly already have high levels of inflammatory cytokines, they are at a special risk. The very young (babies and small children) are at a high risk because their brains are undergoing the most rapid development at the very time they receive the greatest number of vaccinations -- the first two years of life. In fact, they receive 22 vaccines during the first year of life, one of which contains a full pediatric dose of mercury. Like adults, they receive many inoculations (up to 9 inoculations) in one office visit. This is insane and in my estimation, criminal.
Nasal flu vaccines are even worse, because they introduce a live virus into the nasal passages, which can then travel along the olfactory nerves, which leads to the very part of the brain first and most severely affected by Alzheimer’s disease. A number of studies have shown that viruses and bacteria can pass along this route to the brain. In fact, in one study scientists sprayed a bacterium into the nose of mice and observed a rapid development of Alzheimer’s type plaques in the mouse’s brain.
So, what should older people do? First, studies have shown that the primary cause of immune deficiency in the elderly is purely dietary. The carotenoids, such as beta-carotene, alpha-carotene, canthaxanthin, lutein and lycopene significantly enhance the immunity of the elderly. Zinc, magnesium and selenium are also essential. One should also avoid omega-6 oils (the vegetable oils-corn, safflower, sunflower, canola, soybean and peanut oils), since they greatly enhance inflammation and depress immunity. The EPA component of fish oils (omega-3 oils) is also a powerful immune suppressant. DHA is not. A healthy immune system means that you can fight infections efficiently and rapidly.
Regular exercise, such as brisk walking or weight exercises three to five times a week also boost immunity, while extreme exercise suppresses immunity. Sugar and refined carbohydrates also suppress immunity and inflame the brain. Exercise protects the brain from aging effects and from degeneration.
Adequate sleep is also vital to both brain health and good immune function. Pubic health officials and spokesmen for the major medical societies are lying to the public concerning vaccine safety. We now possess sufficient information from a great number of studies to halt this disastrous vaccine policy. We are facing a medial disaster in this country, which is already well on its way.
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1 February 2008
Omega-3 Slows Late-Onset Alzheimer's
Supplements of the omega-3 fat DHA (docosahexaenoic acid) can reduce levels an enzyme linked to Alzheimer's disease.
In both mice and cultured human cells, DHA increased the production of LR11, a protein which clears away enzymes in the brain that make the beta amyloid plaques that are thought to cause Alzheimer's disease.
The research adds to a growing body of science linking omega-3 fats to improved cognitive function and slower cognitive decline.
Sources:
* FoodProductionDaily.com January 25, 2008
In both mice and cultured human cells, DHA increased the production of LR11, a protein which clears away enzymes in the brain that make the beta amyloid plaques that are thought to cause Alzheimer's disease.
The research adds to a growing body of science linking omega-3 fats to improved cognitive function and slower cognitive decline.
Sources:
* FoodProductionDaily.com January 25, 2008
21 January 2008
Vitamin D Reduces Risk of Type 1 Diabetes
In Norway, cod liver oil has been an important dietary source of vitamin D because it contains the biological properties that were critical for the prevention of type 1 diabetes.
A study was conducted to find out whether the intake of dietary cod liver oil or other sources of vitamin D such as supplements taken by either mothers during pregnancy or by children during the first year of their life, was linked to lowering the risk of type 1 diabetes among children.
The nationwide case-control study was done in Norway and consisted of 545 children diagnosed with type 1 diabetes and 1,668 control participants. Families were sent a questionnaire in the mail and were required to answer questions pertaining to the number of times they used cod liver oil or other vitamin D supplements.
Results from the study showed that taking cod liver oil during the first year of life greatly lowered the risk of type 1 diabetes. The consumption of other vitamin D supplements during the first year of life and pregnancy were not connected with type 1 diabetes.
The study concluded that the anti-inflammatory effects of long-chain omega-3 fatty acids found in cod liver oil might have the capability of reducing the risk of type 1 diabetes.
American Journal Clinical Nutrition May 2004;79:820-5
A study was conducted to find out whether the intake of dietary cod liver oil or other sources of vitamin D such as supplements taken by either mothers during pregnancy or by children during the first year of their life, was linked to lowering the risk of type 1 diabetes among children.
The nationwide case-control study was done in Norway and consisted of 545 children diagnosed with type 1 diabetes and 1,668 control participants. Families were sent a questionnaire in the mail and were required to answer questions pertaining to the number of times they used cod liver oil or other vitamin D supplements.
Results from the study showed that taking cod liver oil during the first year of life greatly lowered the risk of type 1 diabetes. The consumption of other vitamin D supplements during the first year of life and pregnancy were not connected with type 1 diabetes.
The study concluded that the anti-inflammatory effects of long-chain omega-3 fatty acids found in cod liver oil might have the capability of reducing the risk of type 1 diabetes.
American Journal Clinical Nutrition May 2004;79:820-5
19 January 2008
Mom's Low Fish Intake Associated with Premature Deliveries
A new study links low consumption of fish early in pregnancy to higher odds of preterm delivery and low birth weight-suggesting that the omega-3 fats in fish and fish oil supplements might help prevent these complications.
Together with past research suggesting fish oil may lower the risk of premature delivery, these findings lay the groundwork for clinical trials on the effects of omega-3 fatty acids during pregnancy.
Their study of nearly 9000 pregnant women in Denmark found that those who said they currently ate no fish were around three times more likely than those who ate the most to have a premature delivery.
Overall, women who ate some fish were less likely than those who did not to deliver prematurely, and their babies tended to weigh more. For instance, the rate of premature birth among women who ate no fish was about 7%, compared with roughly 2% for women who had fish at least once a week.
Indeed, some fish are considered risky during pregnancy.
In the US, the Food and Drug Administration advises pregnant women to avoid eating
* shark,
* swordfish,
* king mackerel and
* tilefish
because they may contain high levels of mercury, which can potentially harm the developing fetal nervous system.
According to the researchers, their results suggest that for women who eat little or no fish, small amounts of omega-3 fatty acids -- through either fish or fish oil supplements -- might help reduce the odds of premature delivery or low birth weight.
British Medical Journal February 23, 2002;324:447-450
Together with past research suggesting fish oil may lower the risk of premature delivery, these findings lay the groundwork for clinical trials on the effects of omega-3 fatty acids during pregnancy.
Their study of nearly 9000 pregnant women in Denmark found that those who said they currently ate no fish were around three times more likely than those who ate the most to have a premature delivery.
Overall, women who ate some fish were less likely than those who did not to deliver prematurely, and their babies tended to weigh more. For instance, the rate of premature birth among women who ate no fish was about 7%, compared with roughly 2% for women who had fish at least once a week.
Indeed, some fish are considered risky during pregnancy.
In the US, the Food and Drug Administration advises pregnant women to avoid eating
* shark,
* swordfish,
* king mackerel and
* tilefish
because they may contain high levels of mercury, which can potentially harm the developing fetal nervous system.
According to the researchers, their results suggest that for women who eat little or no fish, small amounts of omega-3 fatty acids -- through either fish or fish oil supplements -- might help reduce the odds of premature delivery or low birth weight.
British Medical Journal February 23, 2002;324:447-450
17 January 2008
Omega-3 Fats Prevent Breast Cancer
Researchers evaluated over 250 patients with breast cancer and analyzed their fat relative to 90 women without breast cancer.
The analysis showed that there was indeed a protect effect of omega-3 fatty acids on breast cancer risk and supports the imperative balance of the omega-3 to omega-6 ratio as being important in the development of breast cancer.
Previous studies have shown the importance of vitamin D in the development of breast cancer.
Int J Cancer March 2002 1;98(1):78-83
The analysis showed that there was indeed a protect effect of omega-3 fatty acids on breast cancer risk and supports the imperative balance of the omega-3 to omega-6 ratio as being important in the development of breast cancer.
Previous studies have shown the importance of vitamin D in the development of breast cancer.
Int J Cancer March 2002 1;98(1):78-83
Omega-3 is Essential to the Human Body
A Purdue University study has showed that kids low in Omega-3 essential fatty acids are significantly more likely to be hyperactive, have learning disorders, and to display behavioral problems. Omega-3 deficiencies have also been tied to many conditions, including the following:
dyslexia violence
depression memory problems
weight gain cancer
heart disease eczema
allergies inflammatory diseases
arthritis diabetes
Over 2,000 scientific studies have demonstrated the wide range of problems associated with Omega-3 deficiencies. The American diet is almost devoid of Omega 3's, except for certain types of fish.
In fact, researchers believe that about 60% of Americans are deficient in Omega-3 fatty acids, and about 20% have so little that test methods cannot even detect any in their blood.
The human brain is more than 60% structural fat, just as your muscles are made of protein and your bones are made of calcium. But it's not just any fat that our brains are made of. It has to be certain types of fats, and we no longer eat these types of fats like we used to.
Worse, we eat man-made trans-fats and excessive amounts of saturated fats and vegetable oils high in Omega-6 fatty acids, all of which interfere which our body's attempt to utilize the tiny amount of Omega-3 fats that it gets.
Other parts of our bodies also need Omega-3 fatty acids. Symptoms of fatty acid deficiency include a variety of skin problems such as eczema, thick patches of skin, and cracked heels.
To get the necessary Omega-3 fatty acids, you must eat meat that is allowed to "free-range", or in the case of cattle, to be grass-fed. You cannot buy this grass-fed beef at your local grocery store.
dyslexia violence
depression memory problems
weight gain cancer
heart disease eczema
allergies inflammatory diseases
arthritis diabetes
Over 2,000 scientific studies have demonstrated the wide range of problems associated with Omega-3 deficiencies. The American diet is almost devoid of Omega 3's, except for certain types of fish.
In fact, researchers believe that about 60% of Americans are deficient in Omega-3 fatty acids, and about 20% have so little that test methods cannot even detect any in their blood.
The human brain is more than 60% structural fat, just as your muscles are made of protein and your bones are made of calcium. But it's not just any fat that our brains are made of. It has to be certain types of fats, and we no longer eat these types of fats like we used to.
Worse, we eat man-made trans-fats and excessive amounts of saturated fats and vegetable oils high in Omega-6 fatty acids, all of which interfere which our body's attempt to utilize the tiny amount of Omega-3 fats that it gets.
Other parts of our bodies also need Omega-3 fatty acids. Symptoms of fatty acid deficiency include a variety of skin problems such as eczema, thick patches of skin, and cracked heels.
To get the necessary Omega-3 fatty acids, you must eat meat that is allowed to "free-range", or in the case of cattle, to be grass-fed. You cannot buy this grass-fed beef at your local grocery store.
16 January 2008
Schizophrenia Risk Possibly Reduced by Fish Oil
Researchers from the Oxygen Research Center in Melbourne, Australia are surprised at the results of their study showing that fish oil had a dramatically beneficial effect on the prevention of Schizophrenia in those vulnerable to the mind altering disease.
According to the director of the research center, Professor Patrick McGorry, "This research is part of a worldwide focus now, a cutting edge focus on very early treatment of schizophrenia, just like we do in breast cancer, where we're looking for the smallest breast lump and trying to prevent a potentially dangerous disease from getting entrenched. Similarly now, we're looking at that in schizophrenia. And the fish oil, surprisingly, has proved very positive at this stage of illness."
The study was a randomized control trial conducted on 81 at-risk individuals - those who had experienced brief hallucinations or delusions - between the ages of 15 and 25 years old. For a 3 month period, one half of the group received approximately 1.5 grams of a fish oil capsule while the remaining members received a placebo. Upon follow-up 1 year later, of those receiving the placebo, 28 percent had developed psychosis. Of those receiving the fish oil, about 5 percent showed signs of psychosis.
Early prevention was also cited as a key element in halting the disease. Lead researcher, Paul Amminger, states, "The risk in the placebo group was seven times as high to develop psychosis. And I think probably the reason why we saw this quite large effect is that if you receive a treatment early, even a benign treatment, early in the phase of the cause of a disorder, your effects are probably much better than later in this stage."
The study is welcomed news for those desiring to sidestep the use of anti-psychotic drugs. While the early use of these medicines can reduce the incidence of psychosis by about 12 percent, they often have undesirable side effects such as weight gain and an increased risk of heart disease.
"What we have here, it seems, is a very good and non-invasive alternative that could be safely used on at-risk people where only a proportion were ever going to develop the condition," said Professor Amminger.
Fish oil contains omega-3 fatty acids which have also been shown to decrease the risks of numerous health ailments such as bipolar disorder, depression, diabetes, heart disease, and cancer.
The study will now be attempted to be replicated in 9 other centers around the world.
Sources:
Transcript - ABC's 'Am'. Interview with Paul Amminger and Patrick McGorry by Tony Eastley, Barbara Miller Reporting. (http://www.abc.net.au/am/content/2007/s2104682.htm)
Theage.com.au; "Fish Oil May Prevent Schizophrenia"
(http://www.theage.com.au/news/national/fish-oil-may-prevent-shizophrenia/2007/11/29/1196037018110.html)
According to the director of the research center, Professor Patrick McGorry, "This research is part of a worldwide focus now, a cutting edge focus on very early treatment of schizophrenia, just like we do in breast cancer, where we're looking for the smallest breast lump and trying to prevent a potentially dangerous disease from getting entrenched. Similarly now, we're looking at that in schizophrenia. And the fish oil, surprisingly, has proved very positive at this stage of illness."
The study was a randomized control trial conducted on 81 at-risk individuals - those who had experienced brief hallucinations or delusions - between the ages of 15 and 25 years old. For a 3 month period, one half of the group received approximately 1.5 grams of a fish oil capsule while the remaining members received a placebo. Upon follow-up 1 year later, of those receiving the placebo, 28 percent had developed psychosis. Of those receiving the fish oil, about 5 percent showed signs of psychosis.
Early prevention was also cited as a key element in halting the disease. Lead researcher, Paul Amminger, states, "The risk in the placebo group was seven times as high to develop psychosis. And I think probably the reason why we saw this quite large effect is that if you receive a treatment early, even a benign treatment, early in the phase of the cause of a disorder, your effects are probably much better than later in this stage."
The study is welcomed news for those desiring to sidestep the use of anti-psychotic drugs. While the early use of these medicines can reduce the incidence of psychosis by about 12 percent, they often have undesirable side effects such as weight gain and an increased risk of heart disease.
"What we have here, it seems, is a very good and non-invasive alternative that could be safely used on at-risk people where only a proportion were ever going to develop the condition," said Professor Amminger.
Fish oil contains omega-3 fatty acids which have also been shown to decrease the risks of numerous health ailments such as bipolar disorder, depression, diabetes, heart disease, and cancer.
The study will now be attempted to be replicated in 9 other centers around the world.
Sources:
Transcript - ABC's 'Am'. Interview with Paul Amminger and Patrick McGorry by Tony Eastley, Barbara Miller Reporting. (http://www.abc.net.au/am/content/2007/s2104682.htm)
Theage.com.au; "Fish Oil May Prevent Schizophrenia"
(http://www.theage.com.au/news/national/fish-oil-may-prevent-shizophrenia/2007/11/29/1196037018110.html)
8 January 2008
Is Fat On Your Hips Better for Your Brain than Fat On Your Belly?
New research suggests that women with an hourglass figure may on average be brighter and have cleverer children.
A study found that women with large hips and small waists tend to be more intelligent than those with either “apple-shaped” or linear bodies. Such women may also tend to give birth to more intelligent children. One possible reason is the greater percentage of omega 3 fats found on the hips.
The study examined 16,000 women and girls, and found that women with a greater difference between the waist and hips scored significantly higher on cognitive tests, as did their children.
Fat around hips and thighs holds higher levels of omega 3 fats, which are essential for the growth of the brain during pregnancy. Fat around the waist may have higher levels of omega 6 fats acids, which are less well suited to brain growth. Waist fat is also more likely to be a contributory factor in diabetes and heart disease.
Sources:
* Times Online November 11, 2007
3 January 2008
Fish Oil Capsules Are as Good as Fish
New findings indicate that fish oil capsules and fatty fish do an equally good job of enriching the body with healthy omega-3 fatty acids.
For the study, 11 women ate two servings of tuna or salmon each week, while an additional 12 women took in the same amount of omega-3s in capsule form. After 16 weeks, the amount of omega-3 fatty acids in the red blood cells of women in both groups had risen by 40 percent to 50 percent.
The researchers began the project assuming that fish would be better, but, according to the lead researcher, found instead that “whether you get your omega 3 fatty acids from a concentrate in a capsule or in fish ... they have the same effect on enriching the tissues with omega 3.”
Sources:
* Reuters December 28, 2007
For the study, 11 women ate two servings of tuna or salmon each week, while an additional 12 women took in the same amount of omega-3s in capsule form. After 16 weeks, the amount of omega-3 fatty acids in the red blood cells of women in both groups had risen by 40 percent to 50 percent.
The researchers began the project assuming that fish would be better, but, according to the lead researcher, found instead that “whether you get your omega 3 fatty acids from a concentrate in a capsule or in fish ... they have the same effect on enriching the tissues with omega 3.”
Sources:
* Reuters December 28, 2007
27 November 2007
High omega-3 fatty acid diet may lower Parkinson’s disease risk
Researchers at Université Laval in Quebec have demonstrated for the first time that omega-3 polyunsaturated fatty acids (PUFA) confer a protective benefit against the development of Parkinson’s disease. The finding was reported online on November 21, 2007 in the Journal of the Federation of American Societies for Experimental Biology ( FASEB).
Frédéric Calon, of Laval’s center for research in molecular and oncologic endocrinology, and his associates fed mice a diet enriched with the omega-3 fatty acids eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and linolenic acid, or a control diet deficient in these fatty acids. After ten months on the diets, the animals were injected over a five day period with an inert substance or MPTP, a neurotoxin that damages the brain in a manner similar to Parkinson’s disease. “This compound, which has been used for more than 20 years in Parkinson’s research, works faster than the disease itself and is just as effective in targeting and destroying the dopamine-producing neurons in the brain,” Dr Calon explained.
Two weeks following the administration of MPTP, examination of the animals’ brains revealed an increase in frontal cortex levels of DHA and a decline in the omega-6 fatty acid DPA in those that received the omega-3 fatty acid rich diet. In mice that received the control diet, treatment with MPTP resulted in a 31 percent reduction in the substantia nigra’s dopaminergic neurons, which are progressively destroyed in humans with Parkinson’s disease. This effect was prevented in mice that received high amounts of omega-3 fatty acids. Omega-3 fatty acids also appeared to help protect against the decrease in dopamine transporter levels observed in MPTP-treated mice that received the control diets. (Dopamine is a neurotransmitter produced by dopaminergic cells, and is involved with movement control.)
Because the brains of the omega-3 group did not show significant changes in arachidonic acid, linolenic acid, or EPA levels, the authors suggest that DHA is the primary omega-3 fatty acid involved in the protective effect demonstrated in this study, or, alternately, that the relatively high omega-6 fatty acid content of the control diet may increase the risk of Parkinson’s disease.
“In North America, the average intake of DHA is between 60 to 80 mg a day, while experts recommend a daily minimum of 250 mg,” Dr Calon observed. “Our results suggest that this DHA deficiency is a risk factor for developing Parkinson’s disease, and that we would benefit from evaluating omega-3’s potential for preventing and treating this disease in humans.”
“As our present results suggest, this prevalent low consumption of DHA might be an important modifiable risk factor for Parkinson’s disease,” the authors conclude. “Fortunately, it is easy to treat omega-3 PUFA deficiency by changes in dietary habits or by administration of inexpensive supplements. Indeed, omega-3 PUFA are nonpatentable, widely available at low cost, and have an excellent safety profile.”
Frédéric Calon, of Laval’s center for research in molecular and oncologic endocrinology, and his associates fed mice a diet enriched with the omega-3 fatty acids eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and linolenic acid, or a control diet deficient in these fatty acids. After ten months on the diets, the animals were injected over a five day period with an inert substance or MPTP, a neurotoxin that damages the brain in a manner similar to Parkinson’s disease. “This compound, which has been used for more than 20 years in Parkinson’s research, works faster than the disease itself and is just as effective in targeting and destroying the dopamine-producing neurons in the brain,” Dr Calon explained.
Two weeks following the administration of MPTP, examination of the animals’ brains revealed an increase in frontal cortex levels of DHA and a decline in the omega-6 fatty acid DPA in those that received the omega-3 fatty acid rich diet. In mice that received the control diet, treatment with MPTP resulted in a 31 percent reduction in the substantia nigra’s dopaminergic neurons, which are progressively destroyed in humans with Parkinson’s disease. This effect was prevented in mice that received high amounts of omega-3 fatty acids. Omega-3 fatty acids also appeared to help protect against the decrease in dopamine transporter levels observed in MPTP-treated mice that received the control diets. (Dopamine is a neurotransmitter produced by dopaminergic cells, and is involved with movement control.)
Because the brains of the omega-3 group did not show significant changes in arachidonic acid, linolenic acid, or EPA levels, the authors suggest that DHA is the primary omega-3 fatty acid involved in the protective effect demonstrated in this study, or, alternately, that the relatively high omega-6 fatty acid content of the control diet may increase the risk of Parkinson’s disease.
“In North America, the average intake of DHA is between 60 to 80 mg a day, while experts recommend a daily minimum of 250 mg,” Dr Calon observed. “Our results suggest that this DHA deficiency is a risk factor for developing Parkinson’s disease, and that we would benefit from evaluating omega-3’s potential for preventing and treating this disease in humans.”
“As our present results suggest, this prevalent low consumption of DHA might be an important modifiable risk factor for Parkinson’s disease,” the authors conclude. “Fortunately, it is easy to treat omega-3 PUFA deficiency by changes in dietary habits or by administration of inexpensive supplements. Indeed, omega-3 PUFA are nonpatentable, widely available at low cost, and have an excellent safety profile.”
15 November 2007
The Truth About Statins
A recent study (1) offered evidence that statins can halt and even reverse the progression of heart disease. The results were widely reported across the press and Professor Roger Boyle, the government heart tsar, declared that statins are so safe and effective that ideally every man over 50 and every woman over 65 should be taking them.
Statin prescriptions have risen by 150% in England in the past 5 years and the National Institute of Clinical and Health Excellence (NICE) recommend that statin therapy is offered to all adults with a 20% risk of developing cardiovascular disease in the next 10 years (2).
But what is the truth about statins? A growing number of experts are raising doubts about the safety and effectiveness of statins.
One study found that men over 69 didn't benefit from taking the statins at all, they didn't live longer and didn't have fewer heart attacks and women of any age didn't benefit either (3).
In addition there are side effects, including muscle pain and weakness, which are unsurprising when you look at what statins do. Statins work by blocking the production of 'bad' LDL cholesterol in the liver and in doing so block a vital substance called co-enzyme Q10 (CoQ10).
Among other things CoQ10 is vital for energy production in the muscles. Controlled trials have shown that it has a remarkable ability to improve heart function (4,5) and is now the treatment of choice in Japan for congestive heart failure, angina and high blood pressure.
To prevent or treat cardiovascular disease take CoQ10 every day and make changes to your lifestyle and diet, focusing on a low glycemic-load diet and making sure you eat the right sort of fat such as Omega 3 found in oily fish.
Whilst statins work by reducing the 'bad' cholesterol, there is a vitamin which will raise the levels of HDL 'good' cholesterol. This is the B vitamin niacin (B3). A number of studies show that it is effective not only in raising HDL by as much as 35%, but also in reducing LDL by up to 25%. In comparison, statins only raise HDL by between 2% and 15%.
Check your homocysteine levels as high levels in the blood increase risk of stroke mortality. Fortification of flour with folic acid (an important homocysteine-lowering B vitamin) in Canada and the US has coincided with a considerable drop in heart attack and stroke rates of between 10% and 15%. Translated into UK terms, that means that increasing folic acid intake could actually save more than 5000 lives a year. And if folic acid is taken for three years, it can lower stroke risk by 31%, according to a recent analysis of all trials, published in The Lancet (6).
As well as folic acid, other B vitamins - B2, B6 and B12 - also help to lower homocysteine, along with zinc and a nutrient called TMG (trimethylglycine). These nutrients are found in greens, beans, lentils, nuts, seeds and root vegetables. Cutting back on alcohol and coffee, reducing stress and stopping smoking will also help to reduce homocysteine.
Eat plenty of food rich in magnesium and supplement 300g, as it improves heart muscle function and lowers blood pressure (7). The richest source of this mineral is dark green vegetables, nuts and seeds, especially pumpkin seeds. Plant sterol and soluble fibre both have a cholesterol-lowering effect so eat more seeds, nuts and beans, especially soya, oats, barley and aubergines.
Statin prescriptions have risen by 150% in England in the past 5 years and the National Institute of Clinical and Health Excellence (NICE) recommend that statin therapy is offered to all adults with a 20% risk of developing cardiovascular disease in the next 10 years (2).
But what is the truth about statins? A growing number of experts are raising doubts about the safety and effectiveness of statins.
One study found that men over 69 didn't benefit from taking the statins at all, they didn't live longer and didn't have fewer heart attacks and women of any age didn't benefit either (3).
In addition there are side effects, including muscle pain and weakness, which are unsurprising when you look at what statins do. Statins work by blocking the production of 'bad' LDL cholesterol in the liver and in doing so block a vital substance called co-enzyme Q10 (CoQ10).
Among other things CoQ10 is vital for energy production in the muscles. Controlled trials have shown that it has a remarkable ability to improve heart function (4,5) and is now the treatment of choice in Japan for congestive heart failure, angina and high blood pressure.
To prevent or treat cardiovascular disease take CoQ10 every day and make changes to your lifestyle and diet, focusing on a low glycemic-load diet and making sure you eat the right sort of fat such as Omega 3 found in oily fish.
Whilst statins work by reducing the 'bad' cholesterol, there is a vitamin which will raise the levels of HDL 'good' cholesterol. This is the B vitamin niacin (B3). A number of studies show that it is effective not only in raising HDL by as much as 35%, but also in reducing LDL by up to 25%. In comparison, statins only raise HDL by between 2% and 15%.
Check your homocysteine levels as high levels in the blood increase risk of stroke mortality. Fortification of flour with folic acid (an important homocysteine-lowering B vitamin) in Canada and the US has coincided with a considerable drop in heart attack and stroke rates of between 10% and 15%. Translated into UK terms, that means that increasing folic acid intake could actually save more than 5000 lives a year. And if folic acid is taken for three years, it can lower stroke risk by 31%, according to a recent analysis of all trials, published in The Lancet (6).
As well as folic acid, other B vitamins - B2, B6 and B12 - also help to lower homocysteine, along with zinc and a nutrient called TMG (trimethylglycine). These nutrients are found in greens, beans, lentils, nuts, seeds and root vegetables. Cutting back on alcohol and coffee, reducing stress and stopping smoking will also help to reduce homocysteine.
Eat plenty of food rich in magnesium and supplement 300g, as it improves heart muscle function and lowers blood pressure (7). The richest source of this mineral is dark green vegetables, nuts and seeds, especially pumpkin seeds. Plant sterol and soluble fibre both have a cholesterol-lowering effect so eat more seeds, nuts and beans, especially soya, oats, barley and aubergines.
13 November 2007
Newest Thoughts on Brain Food
This intriguing editorial from the American Journal of Clinical Nutrition looks at the effects of omega-3 fats on brain health. Now that more than 5 million Americans have some form of Alzheimer’s disease, and just as many suffer from vascular dementia, preventing and slowing the progression of neurodegenerative disorders is a public health imperative.
A host of recent studies, in the AJCN and elsewhere, have looked at the relation between omega-3 fats and cognitive function. These studies could eventually lead to opportunities for early intervention to maintain brain function and slow progression to dementia.
One of the best things you can do to prevent dementia--and a variety of other chronic disease--is to adhere to a nutritious diet, suitable for your nutritional type. Increase the amount of fresh vegetables, which are high in folate, in your diet, and restrict grains and sugars.
One of the crucial balancing acts on the course to better health, and warding off dementia, is mastering the ratio of omega-6 and omega-3 fats in your daily diet. Both are essential for your health. However, the typical American consumes far too many omega-6 fats and not enough omega-3 fats, like DHA.
The ideal ratio of omega-6 to omega-3 fats should be 1:1. Today, your intake ratio of omega-6 to omega-3 averages from 20:1 to 50:1!
The easiest way to balance your ratio is to consume more omega-3 fats from good sources and to reduce your intake of omega-6 fats. The primary sources of omega-6 are corn, soy, canola, safflower and sunflower oil, so avoid or limit these oils. Your best source for omega-3 is from fish oil or krill oil. This is a clean, safe and pure alternative to fresh fish.
Sources:
* American Journal of Clinical Nutrition, 86(5), 1259-1260, November 2007
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